Cooking and reheating in the microwave

In short: The microwave heats water in food quickly and saves time. Stirring, covering and standing time make food hot evenly and safely.

In more detail: Microwaves heat from outside to a depth of a few centimetres. The rest is warmed by conduction (mikrowelle-funktionsweise).

In detail

• Cover: With a microwave-safe cover or lid (not airtight) against splashes and for even heat.
• Stir and turn: Stir in between so no cold spots remain.
• Standing time: Let stand one to two minutes after heating.
• Eggs and grapes: Whole eggs in the shell and closed containers can burst. Grapes can spark.
• Reheating leftovers: Reach at least 70 °C in the core, especially with rice and poultry.
• Scalding: Liquids can superheat; heat with a spoon in the vessel (küchenhygiene-und-lebensmittelinfektionen-salmonellen-und-co-vermeiden).