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Stir foods such as casseroles and vegetables while cooking to distribute heat 
evenly. Food at the outside of the dish absorbs more energy and heats more 
quickly, so stir from the outside to the center. The oven will turn off when you 
open the door to stir your food.

Arrange unevenly shaped foods, such as chicken pieces or chops, with the 
thicker, meatier parts toward the outside of the turntable where they receive 
more microwave energy. To prevent overcooking, place thin or delicate parts 
toward the center of the turntable.

Shield food with narrow strips of aluminum foil to prevent overcooking. Areas 
that need shielding include poultry wing-tips, the ends of poultry legs, and cor-
ners of square baking dishes. Use only small amounts of aluminum foil. Larger 
amounts can damage your oven.

Turn foods over midway through cooking to expose all parts to microwave 
energy. This is especially important with large items such as roasts.

Foods cooked in the microwave build up internal heat and continue to cook for 
a few minutes after the oven stops. Let foods stand to complete cooking, 
especially foods such as roasts and whole vegetables. Roasts need this time 
to complete cooking in the center without overcooking the outer areas. All liq-
uids, such as soup or hot chocolate, should be shaken or stirred when cooking 
is complete. Let liquids stand a moment before serving. When heating baby 
food, stir well and test the temperature before serving.

Microwave energy is attracted to water molecules. Food that is uneven in 
moisture content should be covered or allowed to stand so that the heat dis-
perses evenly. Add a small amount of water to dry food to help it cook.

After covering dish with plastic wrap, you vent plastic wrap by turning back 
one corner so excess steam can escape.

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Dense foods, such as potatoes, take longer to heat than lighter foods. Foods 
with a delicate texture should be heated at a low power level to avoid 
becoming tough.

•

Altitude and the type of cookware you are using can affect cooking time. 
When using a new recipe, use the minimum cooking time and check the food 
occasionally to prevent overcooking.

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Foods with a non-porous skin such as potatoes or hot dogs, should be 
pierced to prevent bursting.

•

Frying with heating oil or fat is not recommended. Fat and oil can suddenly 
boil over and cause severe burns.

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Some ingredients heated faster than others. For example a jelly doughnut will 
be hotter than the dough. Keep this in mind to avoid burns.

•

Home canning in the microwave oven is not recommended because all 
harmful bacteria may not be destroyed by the microwave heating process.

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Although microwaves do not heat the cookware, the heat from the food is 
often transferred to the cookware. Always use pot holders when removing 
food from the microwave and instruct children to do the same.

•

Making candy in the microwave is not recommended as candy can be heated 
to very high temperatures. Keep this in mind to avoid injury.

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Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; 
they can explode.

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Always pierce whole eggs to keep them from bursting.

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Cook eggs just until set; they become tough if overcooked.

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Vegetables should be washed just before cooking. Often, no extra water is 
needed. If dense vegetables such as potatoes, carrots and green beans are 
being cooked, add about ¼ cup of water.

•

Small vegetables (sliced carrots, peas, lima beans, etc.) can be cooked faster 
than larger ones.

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Whole vegetables, such as potatoes, acorn squash or corn on the cob, 
should be arranged in a circle on the turntable before cooking. They will be 
cooked more evenly if turned over after half the cooking time.

•

Always place vegetables like asparagus and broccoli with the stem ends 
pointing towards the edge of the dish and the tips toward the center.

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When cooking cut vegetables, always cover the dish with a lid or vented 
microwavable plastic wrap.

•

Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should 
have their skin pricked in several spots before cooking to prevent them from 
bursting.

•

For more even cooking, stir or rearrange whole vegetables halfway through 
the cooking time.

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Generally, the denser the food, the longer the standing time. (Standing time 
refers to the time necessary for dense, large foods and vegetables to finish 
cooking after they come out of the oven.)     
A baked potato can stand on the counter for five minutes before cooking is 
completed, while a dish of peas can be served immediately.

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