What is the microwave method of cooking food?

Jack says: 'I first ventured into microwave cooking as my friends all gave up chocolate, wine and sugar for Lent, and, wanting to set myself a challenge, I promptly gave up my oven. I hunted in charity shops for battered copies of 1970s microwave cookbooks, and set about it with gusto. The little blue box in the corner of the kitchen, previously used only to revive forgotten cups of coffee, suddenly became a whole new challenge.

'Like any new relationship, we had to learn each other's quirks and foibles, and, many exploded eggs and soup volcanoes later, we were starting to understand each other. The response from my readers was phenomenal – grateful for quick and easy meals with little washing-up, portable jars of lunch to take to sparsely equipped office kitchens and on shift work, and awakening the sleeping boxes in the corners of kitchens up and down the country. Viva la microwave meals – with a difference.'

What are the benefits of using a microwave?

• Microwaves can can speed up cooking time significantly over most other methods.
• They are less energy intensive than ovens and hobs, so save on fuel costs.
• They also allow you to defrost food quickly and safely.
• If you have a digital microwave then this allows for precise cooking programme and time settings as well as variable heat settings on some machines.
• Finally, cooking in a microwave avoids burning or charring food which can often occur with oven cooking and frying.
• Food tends to retain more nutrients when cooked in the microwave because they are not destroyed by prolonged cooking.

What can I use a microwave for?

As well as cooking whole meals and reheating leftovers, microwaves have a multitude of handy uses which could save you time and effort in the kitchen:

More like this

• Softening onions
• Melting chocolate
• Reviving dried-up vanilla pods (just dampen with water and microwave for a few seconds)
• Melting butter
• Making rice pudding
• Getting the most from citrus fruits – pop a lemon in the microwave for 10-20 seconds before juicing it and much more liquid will come out

Top 10 tips for cooking in a microwave

1. Always avoid metal

Never ever put anything metal in the microwave. This includes foil, cutlery or any crockery with a metal trim. Metal reflects the microwaves and catches fire – it’s a common cause of kitchen fires, and kitchen fires quickly turn into house fires. If in doubt, leave it out.

2. Separate foods by cooking time

Larger, more dense foods like starchy vegetables and thicker meat cuts will need a longer cooking time than smaller foodstuffs. To avoid overcooking some foods and undercooking others, it makes sense to separate these out and starting with the larger items and adding in the smaller foods as you go so that everything is warmed up sufficiently for when you need it.

3. Cut up larger foods to speed up cooking time

Larger chunks of meat, or chunky veg such a potatoes will cook much faster if you chop them into smaller portions and strips before microwaving.

4. Arrange food properly on a microwave-safe surface

Find a microwave-safe dish or plate for cooking and spread the food out as evenly as possible in a single layer. As food around the outer edges of the dish will cook faster than the centre, try to arrange the thickest part of the food facing away from the centre of the dish if possible. Microwave-safe dishes should be labeled with an appropriate icon – however, glass and ceramic dishes are normally safe to microwave even if not labelled.

5. Cover with cling film

When cooking dishes with a high liquid content, such as pasta, rice or soups, cover with cling film and pierce to contain the liquid and allow the heat to escape – this prevents messy explosions. I stand anything like this in a bowl to catch any escaping liquid and keep the bottom of my microwave clean.

6. Don’t overfill your container

Liquid in the food can bubble up or splatter in the microwave, so either loosely cover what you’re heating with a microwave-safe plate or make sure it's in a bowl big enough to allow for this. Some cooks also suggest putting the bowl or mug you're cooking in on a second plate to catch anything that overflows.

7. Pierce for a perfect poach

For a perfect microwave-poached egg, crack it into a fat-bottomed mug, then pierce the yolk with a knife or fork – this is really important. The yolk cooks faster than the white, so leaving the membrane intact will cause your yolk to make a bid for freedom under the pressure. When pierced, cook it on medium for three 30-second bursts. If you’re cooking it with other food, you can use high, as the more things there are in a microwave, the less microwaves each one absorbs and the more gently everything cooks.

8. Clean up

In case of spills or dried-on food, simply place a slice of lemon in a bowl of water, and ping in the microwave for 30 seconds. Remove the lemon and rub it over any stains or baked-on residue to loosen it.

9. Stir food regularly for even heat distribution

Microwave cooking isn't even, because it works by agitating the water molecules. These might not be evenly distributed within the food, so you need to cook food in shorter intervals and stir at least halfway through to make sure the heat can be spread around.

10. Don't tuck in straight away

Microwaved food will continue to cook for a minute or so after the machine is turned off. So try to resist the temptation to eat straight away and let the food stand for a minute for the molecules to finish bouncing round.

Jack Monroe's microwave recipes

Microwave kale & chilli eggs

This tasty dish is just as good for breakfast, brunch, lunch or even a solo supper.

Microwave kale & chilli eggs recipe

Microwave chilli

Hearty, delicious, vegetarian and ready in just 15 minutes – this recipe couldn't tick more boxes if it tried. If you think you'll miss the meat in this kidney bean chilli, add a little chopped chorizo or salami at the beginning of cooking.

Microwave chilli recipe
Watch Jack Monroe making her microwave chilli recipe

Microwave mac 'n' cheese

If you thought pasta always goes mushy in the microwave, think again. Jack's mouth-watering meal for one can be easily doubled. You can even take it to work: simply pack the components separately, then pop in the microwave at the first signs of a pre-lunch tummy rumble.

Microwave mac 'n' cheese
Watch Jack Monroe making her microwave mac 'n' cheese recipe

Microwave bacon & bean casserole

Get two of your five-a-day in one seriously speedy weeknight dinner. Shop-bought baked beans make a delicious addition to this solo stew with streaky bacon, and they thicken the sauce while adding flavour.

Microwave bacon & bean casserole

Microwave peanut butter & jam brownies

Fancy a freshly baked brownie without the long wait? A few storecupboard ingredients and just 15 minutes are all you need to make this chocolatey sweet treat, which beats a plain old mug cake any day. It's microwave magic!

Microwave peanut butter & jam brownies
Watch Jack Monroe making her microwave peanut butter & jam brownies

Microwave penne pappa al pomodoro

This perfect personal portion of pasta can be on the table in a mere 25 minutes, with a rich garlic and herb tomato sauce that would have any Italian mama fooled into thinking you'd been slaving over a hot stove.

Microwave penne pappa al pomodoro

Microwave biryani

An Indian-inspired rice dish that will become your go-to recipe for using up leftover vegetables lurking in your fridge. Spiced with cumin, cinnamon and cardamom, this fast and flavour-packed one-pot makes a quick and easy midweek meal.

Microwave biryani

Microwave recipes and advice

All our microwave recipes
Microwave pudding recipes
20 quick and easy microwave recipes
Best microwaves to buy
How to melt chocolate in the microwave
How to make scrambled eggs in the microwave
How to microwave a baked potato
Best handy gadgets for your microwave
How to microwave mushrooms

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Are you a fan of shop-bought ready meals, or would you rather cook from scratch? What are your top tips for cooking in the microwave? Let us know in the comments below.

Microwave ovens are convenient appliances to have in the kitchen. They are great for thawing and particularly good for cooking vegetables, making cream sauces and soups, and reheating leftovers.

Microwaves can be used for other foods such as cookies, cakes, and meats, but the colour, flavour and texture is not the same as when these foods are cooked in an oven.

Microwaves work by emitting short radio waves that make the water, sugar and fat molecules in food vibrate quickly and heat up to cook the food. Microwaves only penetrate from 1 ½ to 2 inches (4-5 cm) into the food. If the food is thicker than this, the rest of the food is cooked by heat transfer. There is a “standing time” given in most microwave recipes to allow the heat to transfer and thoroughly cook the food.

Getting Started

• Microwave must be set up on a flat surface away from clutter and water. Place it directly on the countertop (do not stack on anything).
• Be sure the vents are clear and not covered by anything.
• Do not place anything on top of the microwave when in use.
• Read all instructions that come with the microwave to understand unique functions and features like kitchen timer, defrost functions, specific food settings.
• Under-cabinet microwaves and built-in microwaves should be installed by a professional to ensure proper venting.

Microwave Oven Safety

• Plug the cord into a three-prong grounded outlet. In some cases a new outlet may be needed if your kitchen has older wiring.
• Never operate a microwave if the door or door seal is damaged.
• Do not turn the microwave on if there is no food inside it. Running a microwave empty will damage your oven.
• Use oven mitts when removing dishes from the microwave as they may be hot.
• Take care when uncovering a dish after cooking. Lift the cover so that the steam escapes away from you to avoid getting burned.
• Only use microwavable-safe dishware in the microwave. The indication can be found on the original dishware tags or on the bottom of the dish. Signage on the bottom will say microwavable or have a microwave-safe symbol:

Microwave Cookware

• Pyrex, Anchor Hocking and Corning Ware dishes are made of heat resistant glass and are microwave-safe.
• Other cookware that is safe for use include glass and porcelain.
• Oven cooking bags provide safe, even cooking with easy clean up.
• Never use metal cookware, metal twist ties or metal trimmed dishes in the microwave.
• Plastic margarine and yogurt containers are not recommended for the microwave.
• Never heat baby bottles or baby food jars in the microwave. They heat unevenly and may burn the baby or even explode.
• Do not microwave food in narrow necked bottles or closed containers. They may crack or potentially explode.

How do I test if a dish is microwave safe? Put the dish in the microwave. Place ½ cup (125ml) of water in an ovenproof glass measuring cup and place it beside (but not touching) the dish to be tested. Microwave on high for 1 minute. The water should be very warm or even hot. If the container being tested is cool or only slightly warm, it is safe to use in the microwave. If it is hot, do not use it in the microwave.

Cleaning Your Microwave

• Wash down the inside of the microwave with a damp soapy cloth. For baked on items, heat up a cup of water in the microwave to boiling and let the steam soften the food to make it easier to clean.
• Wipe up any spills before using your microwave as residue from food can burn and cause damage to the inside of the appliance.

Did you know you can use your microwave to sanitize dish cloths and sponges? When your dishcloths start to smell, it’s due to bacteria. Instead of throwing them out, put your soaked dishcloth or sponge in the microwave for 2 minutes on high to kill the bacteria and get rid of any bad smell.

Microwave Cooking Techniques

Things to Remember:

• Foods cooked in the microwave can reach high temperatures quickly, making it easy to overcook. To avoid this, always start with the shortest time suggested and increase time as necessary to cook/ reheat to safe internal temperatures. For information on safe internal temperatures of cooked foods read Food Safety.
• Larger amounts of food will take more time to properly heat/cook than smaller amounts. For example, cooking one potato takes 5-8 minutes but 2 potatoes will take 10-13 minutes.
• Cover food for faster and more even cooking, and to prevent splatters.
• If there are no microwave-safe lids to cover food, place a damp paper towel over the dish. Other things to use in place of a lid: wax paper, parchment paper, microwave-safe plate and plastic wrap (do not allow plastic wrap to touch food and pull back a small amount to vent).
• To ensure evenly distributed heat, stop the microwave about halfway through cooking/reheating and stir food. Once mixed, replace back in the microwave oven and continue to cook/reheat through until the desired internal temperature is reached.
• Round dishes are better for cooking than square or oblong ones. The food in the corners of square/oblong dishes tends to overcook.
• Certain foods such as soups, oatmeal and sauces need to be heated in a deep container to prevent boiling over.

Cooking Tips:

• When cooking meats like bacon or sausage, place a paper towel on the plate, under the food, and a couple more paper towels on top to absorb fat from the meat as it cooks.
• Never try to cook an entire chicken or turkey in the microwave. Microwaves can only penetrate 1 to 1 ½ inches into food, so cooking smaller pieces of meat is preferable. Where possible, debone large pieces of meat as the bone can stop the meat from cooking right through.
• Tender cuts of meat and fish cook well in the microwave. Cook at medium/medium-high power.
• Potatoes should be arranged in a circle with the larger potatoes on the outside and smaller ones on the inside.
• Pierce the skins of foods cooked whole such as potatoes, squash, or apples. This will allow steam to escape from the food as it cooks and prevent exploding.
• When cooking eggs in the microwave, pierce the yolk and white several times or whisk prior to cooking to prevent exploding. Never try to cook an egg in the shell as it will explode!

Food that are easy to cook in the microwave:

• Scrambled or whole eggs (yolk pierced)
• Porridge/oatmeal
• Fish, chicken and other types of tender meat (microwave cooking bags work well for meats)
• Vegetables: fresh, canned or frozen. Try Maple Carrots and Parsnips
• Layered casseroles and hot dips. Try this Mexican layered bean casserole
• Popcorn
• Smores (layer graham crackers with marshmallows and chocolate, melt in microwave and top with additional graham crackers when removed)
• Apple crumble and other desserts

Converting regular recipes to microwave recipes

If you are wanting to use a conventional recipe as a microwave recipe, there are a few changes to consider. First, because there is little evaporation in a microwave, reduce the amount of liquid in casseroles and stews by almost a half. Next, flavours can be stronger in the microwave, so try using half the amount of spices and herbs the conventional recipe calls for. Lastly, when considering cooking time, start with 1 /4 of the conventional cooking time. If the food is not cooked, gradually add more time. For example, a bean casserole with vegetables might take 30 minutes in a conventional oven, but only requires 10 minutes to fully cook in the microwave.

Thawing Frozen Food in the Microwave

• Always remove frozen food from it’s original packaging before putting in the microwave to thaw. Do not put foam trays with plastic wrap in the microwave as they are not heat stable at high temperatures and changes (melting/warping) due to the heat of the food can cause the release of harmful chemicals.
• Always use the defrost setting – it is a lower power and will better defrost your food. Rotate and turn the foods upside down if possible during defrosting.
• For individual pieces, like porkchops or chicken legs, break them apart when possible and rotate and turn them several times during defrosting.
• When thawing ground meats (like ground beef or ground turkey), scrape off the thawed portion as it softens and return the frozen portion back into the microwave.
• Any meat, poultry, fish or egg dishes must be cooked immediately after defrosting in the microwave because some areas of the frozen food may begin to cook during the defrosting time and any bacteria present would not have been destroyed. Do not hold partially cooked food to use later.

For more information from the Dietitians of Canada, read Food Safety: Microwaves.

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