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Chapter 221 The Microwave Says "Stop" To These Things

Microwave oven is a kind of high-efficiency and energy-saving cooking utensils. It is not only easy to operate, saves time, but also avoids smoke and fire.But microwave ovens are not perfect. For safety and sanitation, the following items cannot be heated in microwave ovens.

1. Do not heat the meat until it is half-cooked and then heat it in a microwave oven

Because the bacteria will still grow in the half-cooked food, when the microwave oven is used for the second time, it is impossible to kill all the bacteria due to the short time.Frozen meat products must be thawed in the microwave before reheating for cooked food.

2. Avoid refreezing meat that has been thawed in a microwave oven
Because after the meat is thawed in the microwave oven, the outer layer has actually been heated to a low temperature. Bacteria can reproduce at this temperature. Although refreezing can stop the reproduction, it cannot kill the live bacteria.

3. Avoid fried food

The high temperature oil will splash and cause fire. If you accidentally cause a fire in the furnace, do not open the door, but turn off the power first, and then open the door to cool down after the fire is extinguished.

4. Avoid overtime heating

Put the food in the microwave to thaw or heat. If you forget to take it out, if it takes more than 2 hours, you should throw it away to avoid food poisoning.

5. Do not use ordinary plastic containers

Use special microwave utensils to hold food and heat it in the microwave oven. First, hot food will deform the plastic container, and second, ordinary plastic will release toxic substances, pollute the food, and endanger human health.

6. Avoid using metal utensils
Because the microwave oven will generate electric sparks with iron, aluminum, stainless steel, enamel and other utensils put into the furnace when heating and reflect microwaves, which will damage the furnace body and not easy to heat food.

7. Do not use closed containers

A wide-mouth container should be used when heating liquids, because the heat generated by heating food in a closed container is not easy to dissipate, making the pressure in the container too high, and it is easy to cause explosion accidents.Even when cooking food with shells, pierce the shell with a needle or chopsticks in advance to avoid bursting, splashing and staining the furnace wall after heating, or splashing and hurting people.

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Heat the vegetables with low power until the skin shrinks into shriveled and slightly soft. Pack them in plastic bags and seal them for storage. After soaking, they can be cooked and eaten, so that you can eat vegetables that have returned to the season.

(End of this chapter)