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Is your MicroWave up to snuff?

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A 'Nam Veteran

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Oct 7, 2008, 4:30:44 PM10/7/08
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The Christian Science Monitor Oct 6, 5:18 PM EDT
Tips on safer microwave cooking

The uneven nature of microwave cooking can make it a dangerous
way to prepare frozen raw foods. When not all of the food is
heated to a safe temperature, pockets of bacteria can survive
and sicken people.

U.S. Department of Agriculture food safety experts and major
food companies offer several tips for preventing that.

---

KNOW YOUR MICROWAVE

Microwave cooking instructions are calibrated to cook food to
a safe temperature based on particular wattages, or power.
Food takes longer to cook safely in a microwave with lower
wattage than one with higher wattage.

But checking your user manual for wattage ratings may not be
enough. A microwave's actual output can differ from whatever
figure the manufacturer states, and it can deteriorate over
time.

To test your microwave, place several ice cubes in water and
stir to make sure the water is ice cold and then remove any
remaining ice and discard. Then measure 1 cup of ice water and
set it in the microwave. Heat on high for 4 minutes, but watch
to see when the water boils. If the water boils in less than 2
minutes, the oven has at least 1,000 watts.

If water boils in 2 1/2 minutes, the microwave produces about
800 watts. If water boils in 3 minutes or longer, it is a low-
wattage oven producing about 700 watts or less.

---

CHECK THE TEMPERATURE

Food safety experts recommend that consumers use an instant-
read food thermometer to check the final temperature of
microwaved food. Be sure to check in several places to ensure
there are no cold spots.

If the cooking instructions call for letting the food sit for
a bit after cooking, wait until after this period before
taking the temperature. This time is part of the cooking
process and allows the heat to spread evenly through the food.

Foods that contain raw chicken must be heated to 165 F,
according to federal guidelines.

---

Additional information is available online at the following
sites:

- http://www.fsis.usda.gov/PDF/Microwave-Ovens-and-Food-
Safety.pdf

- http://www.fightbac.org/images/pdfs/cook.pdf

- http://www.conagrafoods.com/mwcooking

http://customwire.ap.org/dynamic/stories/M/MICROWAVE_SAFETY_GL
ANCE?SITE=MABOC&SECTION=HOME&TEMPLATE=DEFAULT&CTIME=2008-10-
06-17-18-07

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Awake thou that sleepest, and arise from the dead,
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h

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Oct 7, 2008, 5:08:37 PM10/7/08
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"A 'Nam Veteran" <george...@humboldt1.com> wrote in message

> The uneven nature of microwave cooking can make it a dangerous
> way to prepare frozen raw foods. When not all of the food is
> heated to a safe temperature, pockets of bacteria can survive
> and sicken people.
>
> Foods that contain raw chicken must be heated to 165 F,
> according to federal guidelines.
>

Is there anyone, anywhere who cooks meat in the microwave? Re-heating
leftovers, sure, but "frozen raw foods"? In a microwave? Who does that?


Rod Speed

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Oct 7, 2008, 8:36:32 PM10/7/08
to
h <tmc...@searchmachine.com> wrote:
> A 'Nam Veteran <george...@humboldt1.com> wrote

>> The uneven nature of microwave cooking can make it a dangerous way to prepare frozen raw foods. When not all of the

>> food is heated to a safe temperature, pockets of bacteria can survive and sicken people.

>> Foods that contain raw chicken must be heated to 165 F,
>> according to federal guidelines.

> Is there anyone, anywhere who cooks meat in the microwave?

I dont, some do.

> Re-heating leftovers, sure, but "frozen raw foods"? In a microwave? Who does that?

I cook frozen raw peas, corn etc in the microwave. Works fine.


Al Bundy

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Oct 8, 2008, 8:55:01 AM10/8/08
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On Oct 7, 5:08 pm, "h" <tmcl...@searchmachine.com> wrote:
> "A 'Nam Veteran" <georgewks...@humboldt1.com> wrote in message

Yes, I can cook a 25# turkey in a microwave. It browns and comes out
fine if you do it right, generally seven minutes per pound for
starters. You have to turn it frequently. You also have to have the
right equipment. I prefer a large box with no turntable. The waves are
mixed by a motorized stirrer beneath the unit so a turntable is
unnecessary. Turntables came about because of uneven stirring from
wind generated fans above the box. People became sold on seeing the
food turn and marketing took over from there. Most ovens have
turntables now. Even with a turn table, an oven can develop hot spots
that will almost set food on fire. Even a chocolate chip cookie can
smoke up the room with such ovens.

A good test for even cooking is to place a plastic container of
shallow water in the oven and observe the boiling action when it heats
up. The bubbles should be even over the entire surface. If all the
boiling takes place at one or two points, you are experiencing very
uneven cooking. You might not notice it while boiling a cup of water
for coffee, but a cake would be a mess and meat might not be fully
cooked.

clams_casino

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Oct 8, 2008, 10:26:36 AM10/8/08
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Al Bundy wrote:


Why would anyone want an essentially steamed turkey when a roasted
turkey would be superior & much easier to prepare?

Al Bundy

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Oct 8, 2008, 3:17:17 PM10/8/08
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Because it's not steamed. It's fully cooked, tender, tastes great, and
is easier to clean up. I have not used an oven in 40 years except if
the kid wants to bake a cake. Each to his own when it comes to food
and preparation.

clams_casino

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Oct 8, 2008, 3:57:21 PM10/8/08
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Al Bundy wrote:

>>
>>Why would anyone want an essentially steamed turkey when a roasted
>>turkey would be superior & much easier to prepare?
>>
>>
>
>Because it's not steamed. It's fully cooked, tender, tastes great, and
>is easier to clean up. I have not used an oven in 40 years except if
>the kid wants to bake a cake. Each to his own when it comes to food
>and preparation.
>
>

Microwaves cook by heating the water within the item. The hot water /
steam cooks the item. It's essentially steamed.

Al Bundy

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Oct 8, 2008, 7:30:55 PM10/8/08
to

Well, that's partly true CC. Actually, microwaves rotate all the
polarized molecules and that includes more then water. It includes
lots of fat molecules too in a turkey. So in a way, it's steamed and
fatted. The thing is, a microwave heats evenly if working properly.
You can achieve various effects by covering or not. I'd prefer steamed
anyway. I know the meat is tender enough to fall off the bones. Dam, I
need to buy a turkey soon.

meow...@care2.com

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Oct 30, 2008, 3:07:48 PM10/30/08
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On Oct 7, 9:08 pm, "h" <tmcl...@searchmachine.com> wrote:
> "A 'Nam Veteran" <georgewks...@humboldt1.com> wrote in message

>
> > The uneven nature of microwave cooking can make it a dangerous
> > way to prepare frozen raw foods.

Reality: nukes are a big safety improvement over traditional cooking
methods. Both are of course a risk if you do dumb things with them.


> > When not all of the food is
> > heated to a safe temperature, pockets of bacteria can survive
> > and sicken people.

yep, with some foods, if you do something stupid. You dont get the
burn injuries, there are far fewer house fires, and you dont get the
health issues of burnt and fried foods.


> > Foods that contain raw chicken must be heated to 165 F,
> > according to federal guidelines.
>
> Is there anyone, anywhere who cooks meat in the microwave? Re-heating
> leftovers, sure, but "frozen raw foods"? In a microwave? Who does that?

Sure, both are the quickest way to do things.


NT

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