Things not to do (the Don'ts):

• Don't use the microwave for deep-frying, canning or heating baby bottles.
• Don't dry or disinfect clothing or other articles in the microwave because of the risk of fire.
• Don't use an oven if an object is caught in the door or if the door doesn't close firmly or is otherwise damaged.
• Don't operate an empty oven if the introduction manual warns against this.
• Do not use abrasives such as scouring pads to clean your microwave.
• Never use plastic storage bags, grocery bags, newspapers or aluminum foil in the microwave.

Be sure to:

• Use only microwave-safe utensils.
• Use glass for fatty foods.
• Stay with the oven when microwaving popcorn, because the heat buildup can cause a fire.
• Time heating per instructions but lean toward the shorter time.
• If there are signs of rusting inside the oven, have the oven repaired.
• Regularly clean the door and oven cavity, as well as the outer edges, too, with water and mild detergent.
• Always read directions, but microwave-safe plastic wraps, wax paper, cooking bags, parchment paper and white microwave-safe paper towels are safe to use.
• Always vent a container before microwaving.

Things to Remember

Hot food melts some plastics, such as margarine tubs, causing migration of package constituents.

Not all glass and ceramics are microwave-safe. Here's a quick test for glass: Microwave the empty container for one minute. It's unsafe for the microwave if it's warm; it's OK for reheating if it's lukewarm; and it's OK for actual cooking if it's cool.

Though microwaves produce heat directly in the food, they really don't cook food from the inside out. With thick foods such as roasts microwaves generally cook only about an inch of the outer layers. The heat is then slowly conducted inward, cooking along the way.

An area of a food where there is increased moisture will heat more quickly than other areas. So when heating up a jelly roll, for instance, it's a good idea to let the food stand after cooking for a minute or two until the heat disperses from the high-moisture jelly to the low-moisture pastry and throughout.

Facts

• Microwaved foods typically retain more vitamins and minerals than foods cooked by other methods because microwaving takes less time and doesn't require much additional water.
• As a rule, it's not good to use metal pans made for conventional ovens or aluminum foil in a microwave oven because reflected microwaves cause uneven cooking and could even damage the oven.
• The following test is used for gauging energy output: Fill a glass measuring cup with exactly 1 cup of tap water. Microwave, uncovered, on "high" until water begins to boil. If boiling occurs in: leas than 3 minutes--wattage is 600 to 700. 3-4 minutes --wattage is 500 to 600; more than 4 minutes --wattage is less than 500 watts.
• Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment.
• The FDA received reports in the past of serious skin burns or scalding injuries around people's hands and faces as a result of hot water erupting out of a cup after it had been overheated in a microwave oven. Overheating of water in a cup can result in superheated water (water heated past its boiling temperature), which does not appear to be boiling. Users should not use excessive amounts of time when heating water or liquids in the microwave oven. Determine the best time setting to heat the water to the desired temperature and use that time setting regularly.
• Carryout containers from restaurants and margarine tubs should not be used in the microwave, according to the American Plastics Council. Inappropriate containers may melt or warp, which can increase the likelihood of spills and burns. Also, discard containers that hold prepared microwavable meals after use.

Try It At Home

Take a red snapper fillet or your fish of choice and put it in your microwave dish. Drizzle with a little olive oil and sprinkle on a little Cajun seasoning. Cook for four minutes on full power. Season with salt and pepper and leave to stand for a couple of minutes. It is then ready to be served, and it's one of the quickest and easiest ways to prepare and serve this great tasking fish.

Submitted by Amy Juneau, FCS, St. Mary/St. Martin Parish.