Microwaves are a form of electromagnetic radiation. They are reflected by metal, can pass through materials like glass, paper, and plastic, and are absorbed by food. Generated by an electron strip called a magnetron, they vibrate the water molecules in food at high speeds, which produces the heat that warms or cooks food.

Yes, as long as they are functioning well and used properly. Microwave ovens should always be kept clean and well-maintained to avoid poor performance or unexpected malfunctions. You should only use microwave-safe containers, which could be glass, ceramic, or plastic and should be labeled accordingly; metal pans and aluminum foil are not meant for microwave oven use, as they reflect microwaves and can damage the machine or improperly cook or heat food.  Microwave-safe containers can still become hot when used to heat foods and need to be handled carefully to avoid injury.

Microwave ovens should NOT be used for deep-frying, canning, or heating baby bottles. There are not adequate temperature controls for these functions to be safely performed in a microwave oven.

Due to the risk of fire, microwave ovens should not be used to dry or sterilize clothing or other non-food articles.

The shape and consistency of food affects how evenly they heat in microwave ovens. Food with symmetrical shapes, especially round or oval, and with even thickness (less that 1 inch) generally heat the most uniformly. For thicker portions, better results may be obtained with reduced power for longer periods such that the outer portions don’t overcook before the center is heated thoroughly. To promote uniform cooking, arrange food items evenly in a covered dish and add some water, if the food is fairly dry, to promote more even absorption of microwaves. Bone can shield meat from thorough cooking, so, where possible, debone large pieces of meat. It is important that foods be stirred, rotated, and inverted, if possible, halfway through cooking for more even distribution of microwaves and heat throughout the food. Even if a turntable is used, it is best to place the food off-center and to stir foods top to bottom or turn foods over, if possible.

Use microwave-safe containers. Do not use foam containers for cooking or reheating foods unless labeled microwave-safe. Cover the dish with a lid, microwave-safe plastic wrap, or a clean, unprinted, white paper towel, but leave a small opening for steam to escape. Allow enough space between the food and the plastic wrap so the wrap doesn’t touch the food. The steam that is created by using a lid will help heat the food more evenly and will also help destroy any harmful bacteria.

Just as other types of ovens, microwave cooking can destroy bacteria and other pathogens; however, food can cook less evenly than in conventional ovens, resulting in cold spots, due to factors described earlier. For best results in both the quality and safety of frozen or refrigerated foods, consumers should follow the cooking instructions on product labels and observe the standing times, if provided. Adjustments to the cooking time, due to oven wattage or other factors, may be necessary to reach the desired temperature before serving. For frozen or refrigerated foods that do not have labeled cooking instructions, it is suggested that the following cooking temperatures—as recommended by the United States Department of Agriculture (USDA)—be reached in all parts of the food.

• Ground meats: 160° F (71° C)
• Ground poultry: 165° F (74° C)
• Beef, veal, and lamb steaks, roasts, and chops: 145° F (63° C)
• All cuts of fresh pork: 160° F (71° C)
• Poultry: 165° F (74° C)
• Eggs and dishes containing eggs (i.e. casseroles, soufflés, etc.): 160° F (71° C)
• Fish/seafood: 145° F (63° C)
• Foods to be reheated that have previously been cooked and cooled by the consumer (i.e. leftovers): 165° F (74° C)

After the cooking time has ended and proper standing time has been allowed, the temperature of the food should be checked. Remove the food from the microwave and use a food thermometer to check the food in several places to ensure that a safe temperature has been reached throughout. Keep in mind all microwave ovens vary in power.

* Do not leave the thermometer in the food while microwaving, unless the thermometer is labeled as safe for microwave use, as this may result in arcing and could be a potential fire hazard.

To minimize the possibility of electric shock, unplug this appliance from the power supply before attempting any maintenance or cleaning.

Popping sounds are usually caused by the food item being cooked in the microwave. Food items with a higher fat content will pop and sizzle as they cook. Covering the container will reduce this. Noises can also be heard when cooking foods with tight membranes such as potatoes. Pierce the skin of potatoes before cooking.

Food spills will also cause popping noises. Clean up spills in the microwave as soon as they occur.

Operating the microwave empty may also cause a popping to occur and can damage the interior. Always have something in the microwave when in use.

Using metal or metal-trimmed cooking utensils in the microwave causes arcing in a microwave.

Check to see if the cooking probe has been left in the microwave. If using the probe, make sure it is properly inserted into the food item. If not properly inserted it can cause arcing and destroy the probe.

If using the metal cooking rack, make sure it is firmly in place and not upside down.

If the popping noise is electrical or mechanical in sound, we recommend contacting service.

If the arcing burned a hole through the cavity wall, the damage is non-repairable. You can continue to safely use the microwave if the hole is equal to or smaller than the hole size that you see on the door screen and additional arcing is not occurring during the cooking cycle. If the hole is larger than this, it is recommended that the microwave be replaced.

No, please do not remove the mica plate. The mica plate is installed on right side of the cavity to prevent the food or oil pass into the wave guide.

• Make sure the “Timer” function was not inadvertently used.
• Check to ensure the door is closed firmly. Close it firmly, but do not slam. This confirms the engagement of the door’s safety mechanisms.

For safety reasons, we offer no do-it-yourself repair advice on microwave ovens due to an internal high voltage capacitor (can hold a high voltage charge even after it has been unplugged). Special equipment is generally needed to make a diagnosis.

If the above suggestions do not solve the problem and the microwave still won’t heat, we recommend contacting service.