December 6, 2001

Prairie Fare: A Look at Microwave Ovens

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

The first microwave oven was close to 6 feet tall and weighed over 750 pounds. Try fitting that model on your countertop. In the beginning, people were skeptical about microwave ovens. Many improvements followed and by 1967 countertop microwave ovens were introduced. By 1997, microwave ovens were found in over 83 percent of homes.

Microwave ovens heat and cook foods with tiny waves of energy called "micro waves." These small waves cause food molecules to move around and bump into one another, producing heat.

The power of a microwave oven is measured in watts. Higher wattage indicates more power. Some microwave ovens offer power level choices. For example, if you have an 800 watt microwave, 100 percent power would use all 800 watts during the cooking cycle while 50 percent power would use only 400 watts.

As most of us have found out, not all containers are microwave safe. Some melt or become extremely hot to the touch. Margarine containers, whipped topping containers and styrofoam containers are not recommended. They may melt and allow chemicals to enter the food.

To test a container for its microwave safety, place the container to be tested into the microwave oven. Measure 1/2 cup water into a 1 cup glass measuring cup. Place the filled measuring cup inside the dish to be tested. Microwave for one minute on 100 percent power. If the dish is cool and the water warm, the dish is microwave safe. If the dish is hot, do not use it in the microwave. Do not use this test on any dish that has gold or silver trim or that has special meaning and cannot be replaced if it were to break or be damaged.

To cover or not to cover also becomes a question when using a microwave oven. Glass lids, plastic wrap, wax paper and paper towels can be used for different purposes, but it’s best to only cover foods when the recipe states to do so or to prevent splattering of foods being reheated.

Each model of microwave oven is a little different, so it’s important to follow the directions that come with the microwave oven. Here are some general rules to remember.

• Never run a microwave empty.
• Always use potholders and remove covers away from face to avoid burns.
• Make sure food is arranged evenly in the oven for even cooking.
• Stir and rotate food often to avoid cold spots in your food. Allow standing time after the cooking cycle is completed to allow food to finish heating.
• Use a food thermometer to gauge doneness. Leftovers should be reheated to 165 F.
• Always use microwave-safe containers.
• If there are problems with the door seal or hinge, get it fixed or replace it.
• Complete cooking of microwave-defrosted meat immediately.

Here’s an easy recipe for an old favorite, Apple Crisp, which you can prepare in a conventional oven or microwave oven.

Microwave Apple Crisp

4 cups tart apples, sliced
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter, softened

Arrange apples in microwave-safe pan, about 8x8x2 inches, or 2 quart glass casserole. Mix remaining ingredients and sprinkle over apples. Microwave uncovered until apples are tender (10 to 12 minutes on high power). Check periodically. Recipe may also be baked for 30 minutes in 375 F oven. Makes 6 servings. Each serving contains 245 calories, 11 grams of fat and 3 grams of fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu