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not recommended
Glass jars and bottles — Regular glass is too thin to be used in a
microwave. It can shatter and cause damages and injuries.
Paper bags — These are a fire hazard, except for popcorn bags that
are designed for microwave use.
Styrofoam plates and cups — These can melt and leave an un-
healthy residue on food.
Plastic storage and food containers — Containers such as marga-
rine tubs can melt in the microwave.
Metal utensils — These can damage your microwave. Remove all
metal before cooking.
NOTE: Should you wish to check if a dish is safe for microwaving,
place the empty dish in the microwave and microwave on high for
30 seconds. A dish that becomes very hot should not be used.
cooking techniques
Your microwave makes cooking easier than conventional cooking,
provided you keep these considerations in mind:
Stirring:
Stir foods such as casseroles and vegetables while cooking to distrib-
ute heat evenly. Food at the outside of the dish absorbs more en-
ergy and heats quicker, so stir from the outside to the center. The
microwave will turn off when you open the door so you can stir the
food.
Arranging:
Arrange evenly shaped foods, such as chicken pieces or chops, with
the thicker, meatier parts towards the outside of the turntable
where they receive more microwave energy. To prevent overcook-
ing, place delicate areas, such as asparagus tips, towards the center
of the turntable.
Shielding:
Shield food with narrow strips of aluminum foil to prevent over-
cooking. Areas that need shielding include poultry wing tips, the
ends of poultry legs, and corners of square baking dishes. Use only
small amounts of aluminum foil, as larger amounts may damage
your microwave.
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