Cooking food in the microwave oven is convenient and fast. In the cooking process, microwave makes polar molecules (such as water molecules) in food vibrate and rub at a frequency of 2.45 billion times per second, resulting in molecular heat. At the same time, microwave oven heating does not transfer heat and radiate some heat through intermediate media such as utensils, and within the range of food depth that microwave can reach, the surface and the interior are heated at the same time, so the cooking time is obviously shortened and the cooking speed is fast.

For leftovers, in order to prevent deterioration, they can be heated in the microwave oven for a few minutes with the container, and then stored in the refrigerator after cooling, which can relatively increase the storage and quality guarantee time.

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Precautions:

1, put it in a dry and ventilated place to prevent hot air, steam and tap water from entering or splashing into the microwave oven. The microwave oven should have ventilation space above 15cm. ?

Don't start the microwave oven when there is no food in the oven. In case of food fire, do not open the oven door, immediately reset the timer to zero or unplug the power supply. ?

3. Do not use metal and enamel utensils or non-special plastic utensils to hold food in the furnace. It is best to use utensils made of glass or ceramics.

4. When a sealed container with a lid is put into a microwave oven for heating, the lid should be unscrewed, otherwise it will easily explode. When heating plastic bags to seal food, cut off a corner as an air outlet. ?

5. When the microwave oven is working, don't put your eyes close to the microwave oven within 5 cm to watch the microwave oven work, so as to avoid microwave damage to your eyes. ?

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