Using a microwave oven is very convenient, but do you know the taboos of using a microwave oven? Heating some foods in a microwave not only damages the nutritional value of the food, but is also very bad for your own health. So today, the editor will tell you which foods should not be heated in a microwave oven.
1. Do not heat meat to half-cooked and then heat it in a microwave oven
Because bacteria can still grow in half-cooked food, when heated in a microwave oven a second time, it is impossible to kill all the bacteria due to the short time. Frozen meat must first be thawed in the microwave oven and then heated until fully cooked.
2. Do not refreeze meat that has been thawed in a microwave oven
Because after meat is thawed in a microwave oven, the outer layer is actually heated to a low temperature, at which bacteria can multiply. Although refreezing can stop their multiplication, it cannot kill the live bacteria. Meat that has been thawed in a microwave oven must be heated to full-cooked before being refrozen.
3. Do not use fried foods
Because high-temperature oil can splash and cause a fire. If a fire accidentally starts in the oven, do not open the door. Instead, turn off the power first, wait for the fire to go out, and then open the door to cool it down.
4. Do not overheat
When food is placed in a microwave oven for thawing or heating, if you forget to take it out and the time exceeds 2 hours, it should be discarded to avoid food poisoning.
5. Do not use ordinary plastic containers
Use special microwave-safe containers to hold food when heating in a microwave oven. First, hot food can deform plastic containers. Second, ordinary plastic can release toxic substances, contaminating the food and harming human health.
6. Do not use metal containers
Because containers made of iron, aluminum, stainless steel, enamel, etc., placed in the oven will produce sparks and reflect microwaves when heated, which can damage the oven and result in undercooked food.
7. Do not use sealed containers
When heating liquids, use a wide-mouthed container. Because the heat generated by food in a sealed container is not easy to dissipate, causing the pressure inside the container to become too high, which can easily lead to an explosion. Even when cooking shelled foods, you must first pierce the shell with a needle or chopsticks to prevent it from bursting and splattering after heating, which could dirty the oven walls or cause injury.