Proper warm-up in the microwave - that's how it works

The operation of the microwave seems only too simple: eat it, button pressed and done. It's not that easy. Also, while warming up in the microwave you should pay attention to some basic and important things, some things are often done wrong. How to do it right, read here.

heating temperature

Most importantly, the microwave is fast but should not work too fast. It is not always high wattage and turbo power needed. When it comes to heating food, the maximum useful wattage is around 400 watts.

Low power and longer time

When warming up, it is important that food reaches the highest possible, uniform core temperature (at least 75° C). This is the only way to maintain the taste and consistency of the food, and to eliminate the ever-present danger of germs.

If high performance and short times are used, the consistency of individual components changes, they can then "gummy" taste or get a leathery skin. The uneven heating is also noticeable between the edge of the plate (where the dish is very hot) and plate center (there it is usually only lukewarm).

Other important tips

  • Always cover food
  • stir regularly
  • Note the start temperature

Always cover food

Covering not only prevents soiling of the microwave (splash guard) but also dehydration of food during heating. As a result, dishes remain attractive. Only breadcrumbs should better not cover (otherwise sticky).

Stir regularly

This is because of the uneven heating, due to the operation of the microwave, always necessary. It is best to interrupt the cooking process several times and stir briefly. As a result, heating is not only smoother, but often faster.

Note the start temperature

Foods that come out of the fridge or even from the freezer need longer to warm up.

Tips & Tricks

For safety reasons, raw meat, fresh eggs and hack should not be in the microwave. Because of the uneven heating and possibly too low temperature at individual points ("cold spots"), the germ danger is particularly high here (for example Salmonella). Not all germs are safely killed, so you may be seriously ill. With already cooked food, which is only warmed up, this risk does not exist.

Video Board: Repair A Microwave That's Not Heating