Useful Tips 6 Things You Should Never Put In Your Microwave Oven

If you’re a busy person who works a lot, is always in a rush and on the go, or if you’re a busy student who can’t spend much time in the kitchen since you’re studying a lot, then you’re probably familiar with all the microwave oven kings.

They are numerous, and it is an absolute pleasure to enjoy them.

However, understanding what we can and cannot put into it is critical to reaping all of the benefits of this creation. The more you know, the longer you will be able to enjoy all of its advantages.

Useful Tips 6 Things You Should Never Put In Your Microwave Oven

So, to extend the life of your oven, we’ve compiled a list of 6 items you shouldn’t put in it.

  1. Plastic Bags And Plastic Containers

These products can catch fire and generate poisonous fumes if heated in the microwave. 

Plastic releases Bisphenol A, or BPA, an organic component used to make plastic transparent and phthalates, which allow it to be flexible when heated. BPA and phthalates are also known as endocrine disruptors. 

We suppose you dislike the concept of hormones being added to your food. Therefore, transferring your food to ramekin plates may be the best answer, because according to KitchensHQ, ramekins dishes are the most suitable option.

Ceramics, glass, Pyrex, stoneware, porcelain, and plastic are among the high-quality materials used to create them.

In this manner, you may consume without fear of poisoning or other health problems.

  1. Fruits 

Lemons can withstand high temperatures well, so if you want to squeeze every last drop of juice from this fruit, microwave it. Other varieties of fruit, on the other hand, may not react well. 

Fruits with skins, such as grapes, peaches, and apples, prevent moisture from escaping, thus putting them in the microwave would result in a melted jam all over the place. Grapes may even burst, while dried fruit may begin to burn. 

  1. Hot Peppers

Heating peppers in a microwave oven is not such a hot idea. 

Not only might they catch fire, but the toxins released by the peppers could cause you to choke or even burn your eyes when you open the microwave.

Let the fact that it resembles a pepper spray technique be the thing that keeps you from placing hot peppers in the microwave.

  1. Hard-boiled Eggs

In any event, eggs and microwaves are not a good match. 

When a hard-boiled egg is cooked in the microwave, whether shelled or unshelled, the moisture within generates an excessive steam buildup, similar to that of a tiny pressure cooker, to the point that the egg might explode!

Worse, the egg will not burst in the microwave while heating, but will do so afterward, resulting in a hot egg exploding on a dish, in your hand, or even in your mouth.

If you don’t want this egg to give you any problems, chop it into little pieces before reheating it, but it’s better to avoid using the microwave altogether.

  1. Rice

No matter how weird it may sound, heating rice in the microwave can cause food poisoning.

The problem with rice is the widespread occurrence of Bacillus cereus, a highly resistant microbe. Although heat destroys these bacteria, it may have created harmful spores.

Bacillus cereus has been reported as a bacterium that creates toxins, causing disorders including diarrhea and emetic toxin, which causes vomiting and nausea.

Numerous studies show that when rice is removed from the microwave and allowed to cool to room temperature, all of the spores it contains proliferate, resulting in food illness if consumed.

So, when it comes to rice, be cautious.

  1. Chicken

Because microwaves heat from the outside in rather than the inside out, the most essential thing to remember about them is that their heat does not always kill microorganisms.

As a result, when these bacterial cells survive, some bacteria-prone foods will have a higher chance of producing illness. Given this, it’s easy to understand why chicken, which is susceptible to salmonella infection, may be a risky dish to microwave.

Before eating chicken, it must be fully cooked to remove any pathogens. Because microwaves don’t thoroughly or uniformly cook all areas of the meat, pathogens like salmonella are more likely to survive. 

One study found that out of 30 volunteers who heated raw meat, all 10 who used a microwave were ill, whereas 20 who used a frying pan were unaffected.

When compared to other cooking techniques, this reveals how many germs can survive in meat when cooked in a microwave oven.

The microwave oven is every household’s savior.

So now that you know what you shouldn’t put in it, go ahead and use it without fear of poisoning, fire, or any other discomfort!