Microwaved meals work best when made with items of high moisture content, such as fish, boneless poultry, fruits, and vegetables.
2 of 9
For even cooking, microwave items in round or oval containers instead of square ones.
3 of 9
Sheri L Giblin/ Getty Images
Use only microwave-safe containers. Generally, glass, ceramic, and silicone are good options. Because of the risk for potentially harmful chemicals leaching into hot food, it’s best to avoid plastic containers, even those deemed “microwave safe.” And, whenever you can, buy containers that say “BPA-free” on the label.
4 of 9
4. High Voltage
Steven Puetzer/ Getty Images
Microwaves vary in their power production, so it’s best to use cooking times indicated in recipes only as a guideline. Depending upon your microwave, a dish could take less or more time to cook.
5 of 9
Remember that the defrost button, which defaults to about 30% power, is just for thawing items, not for cooking them.
6 of 9
6. Cover Up
Covering food like fish and chicken with a lid or microwave-safe plastic wrap can help retain moisture and promote even cooking. (Be sure to keep the plastic wrap from touching any food.) When appropriate, stirring food once or more during cooking aids in even cooking, and reduces the risk of food poisoning by eliminating cold spots.
7 of 9
7. Leftover Magic
When you have an appetite for leftovers, be sure to heat them up with the “reheat” button to help prevent overcooking, which can dry out items like fish.
8 of 9
8. Be Patient
Tobias Titz/ Getty Images
Allow food to sit for about a minute after the timer dings to better distribute the heat, since excited food molecules are still bouncing around.
9 of 9
9. Did You Know?
Like fish, you can also zap chicken in the microwave for a quick protein fix. Juicy, boneless, skinless thighs are a better option than chicken breasts, which are more likely to succumb to the microwave’s dehydrating powers. Place chicken in a microwave-safe baking dish. Cover dish with plastic wrap (be sure to keep the plastic from touching food), leaving one side slightly open to vent. Cook on high for 14 minutes, turning the meat over halfway through, or until the meat is cooked through and the juices run clear.