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Cover vessels while cooking to avoid splatters.
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Wipe up spills at once.
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Wash the inside of your oven with a mild detergent and wipe dry.
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Wipe carefully around door opening to avoid soil build up which may prevent door from closing properly. If spots seem dried on, boil water for a few minutes. The steam will loosen the spots.
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If there are odors in the oven, clean with a solution of 1-tablespoon baking soda in one-cup water. Rinse and dry. Or mix lemon juice and water in 1:3 ratio and boil and let cool. Remove water and wipe dry.
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Never use abrasive pads or powders on the oven.
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Use only microwave-safe utensils.
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Here’s a quick test for glass: Microwave the empty container for one minute. It’s unsafe for the microwave if it’s warm; it’s OK for re-heating if it’s lukewarm; and it’s OK for actual cooking if it’s cool.
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Don’t use an oven if an object is caught in the door or if the door doesn’t close firmly or is damaged.
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Don’t operate an empty oven if the introduction manual warns against this. In some ovens the magnetron tube can be damaged by unabsorbed energy.
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Have the oven repaired if there are signs of rusting inside the oven.
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Don’t operate an empty oven if the introduction manual warns against this. In some ovens the magnetron tube can be damaged by unabsorbed energy.
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If there are signs of rusting inside the oven, have the oven repaired.
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It’s not good to use metal pans made for conventional ovens or aluminum foil because reflected microwaves cause uneven cooking and could even damage the oven. However, some new metal cookware is specially configured for use in microwave ovens. These pans are safe, provided instructions for use are carefully followed.
