Microwave cooking tips

General tips

Metal or foil should never be used in the microwave. Instead, cook with plastic, glass or ceramic dishes and lids, plastic wrap and microwave bags. If using plastic wrap, it should be pierced to prevent it from ballooning up and allowing steam to escape. Tins and cans are also a no-no.

Often, microwave foods need to be stirred halfway through cooking to ensure the food doesn't settle and the heat is evenly distributed throughout the dish. Cut food into similarly sized pieces, or arrange thicker pieces on the outside of the dish to help with heat distribution.

Food continues to cook for a little while after being removed from the microwave, so allow dishes to stand for one or two minutes before serving to make sure the cooking process is complete. Also take care when handling food fresh out of the microwave, as it can be very hot.

If possible, read the instruction manual for your microwave, as power settings and pre-programmed buttons differ between models. The instruction manual will usually have handy guidelines printed in it, such as cooking guidelines or how to use the defrost button.

Handy helper

Being speedy and requiring little attention, microwaves are a very handy helper in the kitchen. Some uses can be surprising, for example, an onion that has spent a minute in high on the microwave is much easier to peel. And old bread can quickly be made into croutons in five minutes on high per four cups of bread (stir a few times).

A few seconds in the microwave is all that's needed to soften butter, or it can be melted in about a minute per cup. Chocolate takes a little longer – more like two minutes – but will save you getting out the double-boiler.

If you're in a rush, food can be pre-cooked in the microwave. Cook a jacket potato for about seven minutes before popping it in the oven to crisp up, or steam fish for a minute before placing it under the grill. Even meat for the barbecue can be pre-cooked, on high for two to three minutes per each kilogram. If pre-cooking meat, food should be transferred to the grill immediately.

Microwaves are excellent at reheating food in a flash. Reheat serves individually for best results. If possible, position veggies in the centre of the plate and meat on the outside. A little water can be sprinkled on the meat to stop it from drying out.

Meat

Microwaves are great for defrosting meat in a hurry. Before defrosting, remove the meat from its packaging. If the packaging is frozen to the meat, begin defrosting then remove the wrapper once it becomes loose. Use the defrost setting if your microwave has one. Check the meat throughout the defrosting time, and as outer portions thaw remove them from the microwave. If the edges of the meat start to feel warm, stop microwaving and allow to stand until they are cold again. Always cook defrosted meat immediately.

Mince and cubed beef and chicken can be cooked in the microwave. Refer to your microwave manual for cooking times and settings if you have one. If not, about four minutes per kilogram is the approximate cooking time for meat. Drain any grease before eating.

Fish is ideal for microwave cookery and will turn out moist if placed on a plate, covered and cooked for three minutes per fillet. Add a little olive oil and herbs to marinate the fish while cooking.

Vegetables

The microwave is a quick way to prepare any vegetable that you would otherwise boil or steam. And because they retain more nutrients than other methods of cooking, they are better for you.

To cook veggies, cut them in a uniform size, place in a bowl with a small amount of water, cover and cook. Spinach, asparagus, and watery veggies like zucchini need only one or two minutes. Cauliflower, potatoes and beets need about four to five minutes.

Fruit can also be cooked in the microwave. For a great baked apple, microwave a small amount of sherry and a tablespoon of sultanas on high for a minute. Then pour that into the centre of a cored apple, top with jam, and microwave for six to eight minutes.

Rice and beyond

To cook rice with minimal fuss, add one and a half cups of water and a pinch of salt to a cup of rice, cover with plastic wrap and microwave for about twelve minutes.

To make a curry in a flash, start by microwaving some oil, onion, garlic and chilli on high for two minutes. Add veggies, water and a little tomato paste, cover, and microwave on high for eight minutes, stirring halfway through. Add meat or legumes and cook for a further five or six minutes, until meat is cooked through and vegetables are tender.

There are many more recipes to make in the microwave, from savoury dishes such as risotto to sweets like steamed puddings and cakes.

Making the most of your microwave

Although there are recipes available for all kinds of dishes – from scrambled eggs to roasts – that can be cooked in the microwave, some will be more successful than others. Microwaves work best when cooking foods that need to be steamed, like veggies, fish and puddings. Expanding your microwave repertoire to include a few of these kinds of dishes, and using it more for reheating, defrosting and pre-cooking, is sure to reduce the time you spend in your kitchen.