Advice concerning the dangers of microwaving liquids, plastics (further information on plasticizers), aluminium foil, defrosting food, reheating food, cooking guidelines, advice on how long to cook food and manipulating food.

Liquids that have been heated in the microwave can suddenly erupt. This is due to layers heated to higher temperatures being trapped under the surface. To avoid this happening to any liquid stir the liquid thoroughly before heating in the microwave and stir at least twice during the heating time. Stir the liquid again at the end.

Always use a suitable sized container, at least one third larger than the volume of liquid to be heated. If in doubt, use conventional methods, kettle, etc.

Never use a juice glass or anything similar in the microwave! - Only microwave safe cups with handles

Microwaving Plastics

Microwave ovens regularly provoke fears about unwanted chemicals migrating from plastic cookware or food packages.

Modern plastics are under scrutiny, including polyvinyl chloride (PVC), polycarbonate and 'plasticizers' -chemicals that make plastics pliable and soft. In the microwave, some chemicals may migrate into food, especially fatty food cooked at high temperatures.

Only plastic containers or packaging labelled 'Microwave Safe' should be used in microwave ovens.

Plastic wrap should not come into direct contact with food when microwaving, because chemical components can, according to the US Food and Drug Administration (FDA), 'migrate' from plastics into food at microwaving temperatures. However, according to the FDA there is no evidence to date that such contaminants pose a serious threat to human health.

Not all plastic is alike, and not all name-brand plastic products are microwave-safe. Cook only in containers labelled for use in the microwave. Use polyethylene plastic containers, as they do not contain plasticizers and leave a gap between food and plastic wraps. If you use paper towels, choose the plain white kind, not coloured or recycled fibres containing dyes or chemicals.