Avoid unnecessary spatters by covering dishes, using wax paper or paper towels. If the oven does not have a removable glass shelf, a plate or paper towel placed under the food (such as baked potatoes) keeps it cleaner. Wipe up spills after cooking. Wash regularly with mild detergent and water. Rinse and wipe dry with a paper towel or clean cloth. Especially clean around edge of door and door opening, to prevent soil buildup which would prevent door closing tightly. If spots seem dried on, boil water in a glass cup a few minutes; steam will help loosen soil. Leave in oven 5 minutes. Then wipe dry.

 

If odors are present, either clean the interior with a solution of 1 tablespoon baking soda to 1 cup warm water, rinse and dry. Or mix 1 part lemon juice to 3 parts water in a large glass cup and boil 3-5 minutes. Let cool. Then remove water and wipe dry. Never use abrasive pads or powders on oven. Follow manual directions for care. Microwave combination ovens (with convection or conventional heat) may have spills cook on from heat present. Follow manual directions for cleaning.

 

Tips: Don't use the microwave for deep-frying, canning, or heating baby bottles. These applications don't allow adequate temperature control for safe results. Stay near the oven when microwaving popcorn, heat buildup can cause a fire. Time heating per instructions but lean toward the shorter time (some ovens can scorch popcorn in two minutes). If you're unsure of your wattage, check below Don't dry or disinfect clothing or other articles in the microwave because of the risk of fire. Use only microwave-safe utensils. Hot food melts some plastics, such as margarine tubs, causing migration of package constituents. It's a good idea to use glass for fatty foods, which get particularly hot, though not all glass and ceramics are microwave-safe. Here's a quick test for glass: Microwave the empty container for one minute. It's unsafe for the microwave if it's warm; it's OK for reheating if it's lukewarm and it's OK for actual cooking if it's cool. Properly used, a microwave oven is extremely safe. Under authority of the Radiation Control for Health and Safety Act, FDA's-Center for Devices and Radiological Health ensures that microwave ovens made after 1971 meet a radiation safety standard requiring: two independent interlock systems to stop microwave production the moment the latch is released or the door is opened. A monitoring system stops the oven if either or both of the interlocks fail. To be sure radiation levels from a microwave oven remain as low as possible, consumers can take these steps: Don't use an oven if an object is caught in the door or if the door doesn't close firmly or is otherwise damaged. If you have an older model oven with a soft mesh door gasket. Check for deterioration which would require servicing. If you suspect excessive microwave leakage, contact the manufacturer, a reputable servicing firm, the local state health department. The FDA has found the inexpensive home microwave-testing devices that are available to be generally inaccurate. Don't operate an empty oven if the introduction manual warns against this. In some ovens the magnetron tube can be damaged by unabsorbed energy. If there are signs of rusting inside the oven, have the oven repaired. Clean the door, oven cavity and the outer edge with water and mild detergent. Do not use abrasives such as scouring pads. Follow the manufacturer's instruction manual for recommended operating procedures and safety precautions. Be sure children who use the microwave know how to operate it safely. There previously was concern that electromagnetic emissions from microwave ovens could interfere with heart pacemakers. Modern pacemakers are shielded against such interference, but some older models may still be adversely affected by proximity to a microwave oven. If in doubt, check with your doctor. Microwaved foods typically retain more vitamins and minerals foods cooked by other methods because microwaving takes less and doesn't require much additional water. Though microwaves produce heat directly in the food, they really don't cook food from the inside out. With thick foods like roasts microwaves generally cook only about an inch of the outer layers. The heat is then slowly conducted inward, cooking along the way. An area of a food where there is increased moisture will heat more quickly than other areas. So, when heating up a jelly roll, for instance, it's a good idea to let the food stand after cooking for a minute or two until the heat disperses from the high moisture jelly to the low moisture pass throughout. To promote uniform cooking, recipes for microwave ovens usually include directions such as turn the food midway through cooking and cover and let stand after cooking. As a rule, it's not good to use metal pans made for conventional ovens or aluminum foil because reflected microwaves cause uneven cooking and could even damage the oven. However, some new metal cookware is specially configured for use in microwave ovens. These pans are safe, provided instructions for use are carefully followed. Some oven models have a protector on the magnetron tube to allow use of a small amount of metal, such as meat skewers or strips of foil over chicken wings and legs. The instructions that come with each microwave oven tell what kinds of containers to use and how to test for suitability for use. Do you know your microwaves output? You can figure it out. Fill a glass measuring cup with exactly 1 cup of tap water. Microwave, uncovered, on "high" until water begins to boil.