18 Ways You’re Using Your Microwave All Wrong

To avoid any potentially dangerous chemicals in plastics, opt for glass containers. But make sure they are made from tempered or borosilicateglass so they won’t shatter when heated in the microwave; it should say "microwave safe" or have a symbol indicating that on the bottom.

8. You think the microwave cooks food from the inside out

​Microwaves penetrate food to a depth of approximately 1 to 1.5 inches, but the heat will struggle to reach the center of thicker foods. As a result, the inside of the food gets cooked gradually, starting from the outer layers and progressing toward the middle.​

Note that the air surrounding food in a microwave oven is at room temperature. As a result, the food's surface doesn't reach temperatures high enough to brown or crisp its outside. That's why food cooked in a microwave doesn't develop the desirable crispy appearance you would expect from many conventional cooking methods.

9. You don't cut large pieces of food into smaller, similar sizes before microwaving

Larger pieces of food take longer to cook in the microwave, and thick pieces might not even cook all the way through. So, Stein recommends cutting larger pieces of food into smaller portions of a similar size when you can.

"The smaller and thinner the food, the less time the molecules need to evenly distribute heat," she says. "Cutting larger pieces of food into smaller portions will help reduce cooking times."

10. You microwave water too long

​Water that is microwaved too long can become superheated, meaning it is warmed past its boiling point — even though it doesn't appear to be boiling. When superheating occurs, any movement, such as picking up the container or pouring something into it, can result in a strong eruption of boiling water. Check your manufacturer's instructions to know how long is too long to microwave water.

11. You forget to stir

"Just like cooking in a conventional oven, where it can be necessary to move around items in the oven for even cooking, the same holds true for microwave cooking," Stein says.

She recommends pausing the microwave during longer cook times to stir your food before resuming. If you're using multiple shorter intervals to cook your food, stir before starting every cycle. Making time for a quick stir can be especially important when reheating dense foods like rice, Stein says.

12. You're afraid of standing near the microwave

Microwaves are safe when operated as intended, according to the Food and Drug Administration. A federal standard limits the amount of radiation that can leak from an undamaged microwave to a level much lower than what can be harmful to humans.​​ Remember that interlock systems almost immediately stop the production of microwaves whenever the door is opened.

That said, if your microwave's door hinges or seals are damaged, bent, warped or otherwise compromised, you should stop using it. A microwave that can operate with the door open or cracked may leak radiation.​

13. You're salting all wrong

Try not to microwave food with salt sprinkled on top, Stein says. "Salt attaches to water, causing the water to heat faster. Faster heating can dry out your food."

If you're still wanting that salty flavor, she recommends stirring salt into your food before microwaving or salting your food once your cooking is complete.

14. You don't account for standing time

Microwaves cause water, fat and sugar to vibrate 2.5 million times per second. Once the food is removed from the oven, the molecules continue to generate heat as they come to a standstill. This is referred to as carryover cooking time, resting time or standing time.​

This lasts longer in more dense foods such as turkey or roast beef, and less so in breads, small vegetables and fruits.

15. You're defrosting meat all wrong 

The defrost button lowers a microwave’s power to about 20 to 30 percent of its full power, Stein says. This can be very useful for defrosting meat more quickly than if you left it in the refrigerator, she explains, adding that this lower power setting will prevent the meat from cooking. Many microwaves let you select the weight and type of food you’re trying to defrost.

"This takes any guesswork out of determining if the meat is defrosting properly as the appliance will choose the correct power level and time," Stein says.

But defrosting in the microwave is not as simple as pressing a button. Stein recommends turning your meat over every few minutes to promote even thawing and being prompt about cooking after the thaw.​ "It's crucial to note that if you do defrost meat in the microwave, you should start cooking it immediately after it has defrosted," Stein says. "This is due to hot or cold spots that may occur when defrosting meat in the microwave. These temperature spots can breed harmful bacteria. However, if immediately properly cooked, the risk of bacteria growth is greatly diminished."

16. You don’t know how to use the power level button 

Microwaves, just like conventional ovens, generally allow you to make adjustments so you can have more control over your cooking. But you can't adjust your microwave’s settings properly if you don’t understand the power button.

“All microwave ovens are defaulted to high (often called full or 100 percent) power, which means that the waves are constantly bouncing around in the oven,” Stein explains. “At a lower power level, the waves take momentary breaks, allowing for a gentler cooking.”

Stein recommends a glance at your owner's manual for the manufacturer’s recommendation on appropriate power levels for specific foods. But she does have some general guidance for three commonly microwaved foods.

• Eggs: Try cooking them at a lower power level for a fluffier, burn-free result.
• Chocolate: Melting chocolate at a lower power level can prevent burning and promote an even melt.
• Rice: Reduce the power level to prevent the rice from bubbling over in the microwave.

17. You're using the popcorn button 

Try to stay far away from the popcorn button because factors like the size of the bag, humidity from added ingredients like butter or caramel, and the age of the popcorn bag can all affect how it cooks, Stein says.

"This might just be the most popular microwave button to use, but it’s also the one button to avoid," Stein says. "If you've ever smelled burned microwave popcorn, it's likely that you can thank this preset button.”

She recommends — you guessed it — simply reading the instructions specific to your popcorn box or bag.

18. You don't know your microwave's wattage

The higher the wattage of your microwave, the quicker it cooks. So it's a good idea to know your microwave's wattage when following cooking instructions.

If you don’t know your microwave's wattage, check the inside of the door, the serial plate on the back or your owner's manual. Otherwise, you can follow the USDA’s quick "Time-to-Boil" test to get an estimate:

• Fill a 2-cup glass measuring cup with 1 cup of water. Add ice cubes and stir until the water is ice cold. Then, remove the ice cubes and pour out any extra water until you're left with exactly 1 cup. Set your microwave to high for 4 minutes, but watch closely to see when the water starts to boil.

• If water boils in less than 2 minutes, it is a very high wattage oven: 1000 watts or more.
• If water boils in 2½ minutes, it is a high wattage oven: about 800 watts or more.
• If water boils in 3 minutes, it is an average wattage oven: 650 to 700 watts or more.
• If water boils in more than 3 minutes or not by 4 minutes, it is a slow oven: 300 to 500 watts.
• For high-wattage microwaves, use the shortest cook time listed. For lower-wattage microwaves, go with the longest time. If your microwave has a very high wattage, you might need to reduce the minimum cook time even further.