Here's what you can, and cannot, use your microwave for

It’s not a good idea to use the microwave to cook raw food as the uneven temperature distribution may result in some pathogens remaining alive even after heating. — dpa

A nice glass of milk before bed or your leftovers from last night’s dinner – microwaves make it easy to zap your food warm fast.

But like all technology, as useful as the microwave is, it isn’t a miracle way to heat up or cook just any old food.

Perishable foods, like raw poultry for example, are entirely unsuited for microwaves.

This is because microwaves cause an uneven temperature distribution.

“If the food is not heated sufficiently in some places, it can become a hygiene risk,” warns Andrea Danitschek from a consumer advice centre in Germany.

To ensure that pathogens are killed off, temperatures have to reach 70°C inside the food for several minutes, says Danitschek.

This also applies to leftover spaghetti, day-old rice or potato dishes, explains the expert.

Incorrectly using a microwave can also be dangerous – you could damage the device by causing a fire or making the contents inside explode.

Anyone who tries to heat oil or fat in the microwave risks causing a dangerous grease fire.

Containers with closed lids are similarly unsuitable as they could burst due to rising internal pressure.

For the same reason, eggs and chestnuts that have not had their shells pierced or cut also pose a danger when in the microwave. – dpa

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