fat, sugar, and water molecules in the food, causing them to move, producing friction and heat which cooks the
food.
To avoid damage to the microwave oven, do not lean on or allow children to swing on the microwave oven
door.
To avoid damage to the microwave oven, do not operate the microwave oven when it is empty.
Baby bottles and baby food jars should not be heated in microwave oven.
Clothes, flowers, fruit, herbs, wood, gourds, and paper, including brown paper bags and newspaper, should not
be dried in the microwave oven.
Paraffin wax will not melt in the microwave oven because it does not absorb microwaves.
Use oven mitts or pot holders when removing containers from microwave oven.
Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightly firm. Let
potatoes stand for 5 minutes. They will finish cooking while standing.
Do not cook or reheat whole eggs inside the shell. Steam buildup in whole eggs may cause them to burst,
requiring significant cleanup of microwave oven cavity. Cover poached eggs and allow a standing time.
Food Characteristics
When microwave cooking, the amount, size and shape, starting temperature, composition, and density of the food
affect cooking results.
Amount of Food
The more food that is heated at once, the longer the cooking time needed. Check for doneness and add small
increments of time if necessary.
Size and Shape
Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly
than irregularly shaped food.
Starting Temperature
Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen
foods.
Composition and Density
Foods high in fat and sugar will reach a higher temperature and will heat faster than other foods. Heavy, dense
foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as
cake.
Cooking Guidelines
Covering
Covering food helps retain moisture, shorten cook time, and reduce spattering. Use the lid supplied with
cookware. If a lid is not available, wax paper, paper towels, or plastic wrap approved for microwave ovens may
be used. Plastic wrap should be turned back at one corner to provide an opening to vent steam. Condensation on
the door and cavity surfaces is normal during heavy cooking.
Stirring and Turning
Stirring and turning redistribute heat evenly to avoid overcooking the outer edges of food. Stir from outside to
center. If possible, turn food over from bottom to top.
Arranging
If heating irregularly shaped or different-sized foods, arrange the thinner parts and smaller-sized items toward the
center. If cooking several items of the same size and shape, place them in a ring pattern, leaving the center of the
ring empty.
Piercing
Before heating, use a fork or small knife to pierce or prick foods that have a skin or membrane, such as potatoes,
egg yolks, chicken livers, hot dogs, and sausage. Prick in several places to allow steam to vent.
Shielding
Use small, flat pieces of aluminum foil to shield the thin pieces of irregularly shaped foods, bones, and foods such
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