Microwave cooking advice and microwave recipes for all food types. Microwave history information, dangers and benefits of microwave cooking. Information on selected microwave technologies companies.

When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

To cook food in the microwave arrange items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moisture created from the heat will help destroy harmful bacteria and ensure even cooking.

Try not to cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the centre without overcooking the outside.

To avoid cooking large food items, cut food so that pieces are about the same size. This helps to cook your meal more evenly.

Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

Meats, fish and poultry can be cooked in the microwave, but it is important to check that it has been cooked until the inside is no longer pink or bleeding. Foods keep cooking after the microwave is off, so allow standing time.

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