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Using the microwave well

Beginner Heat and cooking methods

Using the microwave well is getting even, safe results from the microwave by covering, stirring, using lower power and letting food stand.

By , founder of Pantry to Pan · Published · Updated

Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.

How do you do it?

  1. Spread food in an even ring in a shallow dish, leaving the center empty, and cover it loosely with a vented lid or paper towel.
  2. Heat in short bursts, stirring or turning between them; use 50% power for melting butter or chocolate and for dense food.
  3. Let food stand 1-2 minutes after heating so the heat spreads to cold spots.
  4. Reheat leftovers until they reach 165°F all the way through, checking in more than one spot.

Why does it work?

Microwaves make water molecules spin and rub, creating heat in the outer inch or so of food; the center warms only as that heat travels inward. That's why food has hot edges and icy middles, and why stirring, standing time and lower power help. Without dry, very hot surfaces, food doesn't brown, and bread toughens as heated starch dries and firms.

What are the common mistakes?

Still stuck? Watch someone do it on YouTube.

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