Are you doing this? Turn on 5 wrong "microwave" habits.

5 Microwave behavior that should quit immediately, risk hot food not all over, fast machine, and more dangerous than you think.

Some microwave stove use behavior that appears to be harmless, but can cause food to heat thoroughly, reduce the life of electrical appliances, or even cause fire and scalding accidents.

Microwave stoves have become modern home kitchen equipment, not only used to heat up leftovers, but also to defrost, cook food, or cook certain menus in a few minutes.

However, according to the Times of India, improper use of microwaves can cause dry, uneven ripening, fast deterioration and create safety risks. Here are 5 behaviors that users should quit immediately:

1.Use a container that is not suitable for microwaves

One of the most common mistakes is to pick up any container close at hand into the microwave without checking the material.

Some types of plastics may warp or melt in the face of high temperatures, and there is also a risk of releasing harmful chemicals contaminated into food during warming.

In particular, the microwave introduction of metal containers, aluminum foils, or metal devices is strictly prohibited; these materials can cause sparks, damage the machine, and in some cases spread to the point of fire.

Before buying food containers, it is best to make sure that there is a symbol or message indicating whether they can be used safely on microwaves. The Times of India recommends that containers made of glass, heat-resistant ceramics and standardized plastics for microwaves are usually safer options.

2. Heat the food without closing the lid.

Many people have the habit of putting bowls or dishes into the microwave without finding a lid. When food heats up, the sauce, oil, or liquid may bounce sloppy, quickly getting the inside of the stove dirty.

Not only do these residual food stains cost you longer cleaning time, but if accumulated over a long period of time, it can affect the performance of the machine.

Capping also helps retain steam, allowing food to be heated more evenly and less dry; users can use a lid with a vapor vent hole, a heat shield for microwaves, or a multipurpose toilet paper suitable for a stove.

However, the lid of the container should not be closed too tightly. There should be a gap for the steam to drain, to prevent pressure buildup inside the container when the food is hot.

3. Not people or reversal food side during warm

Microwaves may cause food at different points to have uneven heat, resulting in food on the outside being extremely hot while the middle remains cold.

This problem often occurs with soup-type menus, stews, or foods put in large bowls. For children's food, checking the temperature and people thoroughly is considered particularly important to prevent a hot spot from scalding a child's mouth.

For heat to disperse thoroughly, the user should stop the microwave when it is about halfway through work, then take out the person, turn it over, or rotate the container before reheating.

Even if the microwave has a rotating dish, this manning procedure is still necessary for foods with high viscosity or high volume.

4. Warm the food for too long.

Many people think that setting long times and using high power will heat food faster, but in reality, warming too long can cause food to lose hydration, dry, change structure, or even burn.

For drinks, heating too long can cause boiling beyond the boiling point (Superheating), where the liquid may have a temperature above the normal boiling point but no bubbles are clearly visible.

When the glass is repositioned, people, or another ingredient is added, the liquid may immediately boil up and scalding the user.

Instead of setting a time for a long time at the highest light level, warm the food for a short period of time. After each finish, check the temperature and stir well before making a warm decision. This method improves temperature control and reduces the risk that the food will dry or overheat.

5. Neglect microwave cleaning

Dirty microwaves will not function at full capacity, have a stale odor and increase hygiene risks in the food preparation area.

Oil stains, sauces, and food waste splashed during use will stick along the cabinet wall; if not cleaned evenly, these stains will dry the nest, be difficult to remove, and smelly every time they are activated.

Users should use a damp cloth mixed with a mild cleaner, always wiping clean inside the stove, highlighting the spots where food scraps are attached to the walls, doors, and spinning dishes.

For ingrained stains, it can be solved by placing a bowl of lemon slice or vinegar in the microwave, and turning on the hot warmer for a moment. The resulting steam will soften the stains, making it easier to wipe clean.

(Source: Times of India)