precautions while using microwaves

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Precautions while using Microwaves

Microwaves are a form of electromagnetic radiation with wavelengths ranging from as long as one mete
21. Container shape
Container shape may also influence the way food reacts to microwave heating. Circular or oval containers help prevent the edges of food from burning because energy absorption occurs evenly around the edges. Square containers tend to encourage burning on the edge of the product.
22. Ovens used for laboratory applications
Ovens used for laboratory applications CANNOT be used for food preparation. Conversely, food preparation ovens should never be used for other applications. Microwave ovens in laboratories should be appropriately labeled for food or non food use.
23. Do not use aluminum foil
Do not use aluminum foil or any metal containers, metal utensils, metal objects, or objects with metal or foil trim in the oven. Such items can cause arcing, damaging the oven and creating a fire or burn hazard. Consult your microwaves directions for any limitations on heating TV dinners in metal trays.
24. Do not heat sealed objects
Do not heat sealed objects as they may explode, damaging the oven and/or door. Do not heat eggs with shell intact; punch a hole in the shell or break the egg into a container. Containers have been known to explode after tightening the lid following removal from a microwave oven.
25. Increased rate of colon cancer
Micro waved foods cause stomach and intestinal cancerous growths [tumors]. This has been a primary contributor to the rapidly increased rate of colon cancer in the United States. Microwave energy can be absorbed by the body and produce heat in exposed tissues. Organs with a poor blood supply and temperature control, such as the eye, or temperature sensitive tissue like the testes, have a higher risk of heat damage.
26. Cancerous cells to increase in human blood
The prolonged eating of micro waved foods causes cancerous cells to increase in human blood. Burn injuries can result from handling hot items heated in a microwave oven, in the same way as items heated using conventional ovens or cooking surfaces. However, heating food in a microwave oven presents some peculiarities. Boiling water on a conventional stove allows steam to escape through bubbling action as the water begins to boil.
27. Causes immune system deficiencies
Continual ingestion of micro waved food causes immune system deficiencies through lymph gland and blood serum alterations. In a microwave oven there may be no bubbles on the walls of the container and the water will super heat and may suddenly boil. This sudden boiling may be triggered by a single bubble in the liquid or by the introduction of a foreign element such as a spoon. People have been severely burned by super heated water.
28. Causes loss of memory
Eating micro waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence. Another peculiarity of microwave cooking relates to the thermal response of specific foods. Certain items with non porous surfaces (e.g. hotdogs) or composed of materials that heat at different rates (e.g. yolk and white of eggs) heat unevenly and may explode. This can happen if eggs or chestnuts are cooked in their shells.
29. Dont use the microwave for deep frying
Dont use the microwave for deep frying, canning, or heating baby bottles. These applications dont allow adequate temperature control for safe results.Food safety is an important health issue. In a microwave oven, the rate of heating depends on the power rating of the oven and on the water content, density and amount of food being heated. Microwave energy does not penetrate well in thicker pieces of food, and may produce uneven cooking.
30. Heat buildup can cause a fire
Stay with the oven when microwaving popcorn, for heat buildup can cause a fire. Time heating per instructions but lean toward the shorter time (some ovens can scorch popcorn in two minutes).Food cooked in a microwave oven is as safe, and has the same nutrient value, as food cooked in a conventional oven. The main difference between these two methods of cooking is that microwave energy penetrates deeper into the food and reduces the time for heat to be conducted throughout the food, thus reducing the overall cooking time.


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