How to microwave food quickly and cleanly

Microwave ovens cook with invisible radiation rather than heat. They have become popular because they cook small portions of food in a fraction of the time required by conventional ranges and because they can reduce cooking time even for larger portions. Baking a potato, for example, takes almost an hour in a regular oven but only about 4 minutes in a microwave (increasing the quantity of food, however, increases the time-four potatoes take about three times as long).

Microwaves are good for thawing frozen foods quickly, for cooking fresh or frozen vegetables, and for preparing light meals or snacks. They can also be used to reheat cooked foods without affecting flavor or texture-a boon for family members who may be late for meals or who eat at different times.

A microwave oven melts butter or chocolate without lumping or burning it, and fries bacon or crisps such appetizers as pretzels. Microwave ovens also require less cleanup and release less heat into the kitchen.

A microwave, however, is not perfect. It may cook unevenly, resulting in hot and cold spots. It can cook poultry, roasts, breads, or cakes in less time, but it won’t brown them or give them a crust. Special coatings must be added for color. Also, you cannot use it for cooking eggs in their shells, deep-frying foods, making pancakes or French toast, home canning, or baking airy cakes or breads, such as chiffon cakes or popovers.

A number of special techniques and recipes have been devised for cooking with microwaves. Consult one or more of the microwave cookbooks on the market.