Xiao Li is going to use the microwave to quickly heat up the leftover fish-flavored eggplant from last night, so that he and his wife can enjoy a delicious breakfast as soon as possible. However, just a few seconds after he pressed the start button and turned to get the spices, there was a loud bang in the kitchen, followed by the sound of porcelain slices splashing.
Xiao Li rushed into the kitchen to take a look, only to see that the microwave door was ajar, the porcelain bowl had been shattered into countless pieces, and the hot eggplant paste splashed all over the microwave oven and the countertops around it, and the air was filled with a pungent smell of burnt paste.
Xiao Li said to himself: "I just want to heat up leftovers quickly, why is it so difficult?" Although the microwave oven is known as the "lazy artifact" in modern life, behind its convenience, there are many risks and misunderstandings.
01.Do not put 3 ingredients in the microwave
All kinds of beverages: When heating liquids in the microwave, due to the lack of internal circulation, the liquid does not form visible bubbles as on the stovetop, and the surface seems calm, but in fact, the internal heat accumulates quickly.
When the liquid reaches a superheated state, even if it does not reach the boiling point, it can suddenly and violently erupt, like a small "volcanic eruption", which will not only stain the inside of the microwave oven, but also burn the user instantly.
Ingredients with thin shells or casings: Foods with shells or casings, such as eggs, grilled sausages, chestnuts, etc., have a shell or wrap that forms a "barrier" during microwave heating that prevents the effective release of steam inside.
As the internal temperature continues to rise, the steam pressure gradually increases, and once the limit of the shell is reached, a violent explosion will occur, causing the shell to rupture, and the high-temperature steam and debris are ejected instantaneously.
Foods with low moisture and high fat: Foods with low moisture content and high fat content, such as skewers, pork belly, and other foods with low moisture content and high fat content, are easily dehydrated quickly due to high temperature when heated in the microwave, resulting in local overheating and burning.
During the charring process, the fats in the food undergo an oxidation reaction to produce harmful substances such as benzo[a]pyrene, heterocyclic amines and acrylamide, which are associated with the development of many types of cancer.
02. How to use the microwave safely
Keep a safe distance: Keep a distance from the microwave oven while it is running to reduce the possibility of direct exposure to microwave radiation. Although microwave ovens are designed to ensure that their radiation levels are within the safe limits set by international standards, prolonged close contact can still have adverse health effects.
Control the cooking time and power: Adjust the appropriate heating time according to the type of food. Excessive heat may cause food to overheat, burst, or produce harmful substances, while insufficient heat may result in underheating or uneven heating.
Uniform heating of food: To solve the unevenness that may occur when microwave heating, you can use sectional heating and stirring food halfway, especially for larger or irregularly shaped foods. Use a rotating tray to help food receive microwave energy in all directions, or use a microwave-specific mixing bowl to help with heat distribution.
Choose the right container: Avoid metal utensils and plain plastic containers. Metal reflects microwaves, which can cause sparks, damage microwave ovens, and potentially start fires.
Ordinary plastics can deform or release toxic substances at high temperatures. Use glass, ceramic, or special plastic containers labeled "microwave-safe."
Avoid closed heating: When heating food, try to remove part of the lid or use a breathable film to prevent the explosion caused by excessive internal vapor pressure. For foods that need to be thawed, scratch them on the outside or use a special microwave defrosting function to promote heat penetration.
Regular inspection and maintenance: Aging or damaged microwave ovens should be replaced or repaired in time to ensure the safety performance of the equipment. Clean the inside of the microwave oven regularly and check the tightness of the door seal to ensure that microwave energy is not leaking.
Standardized operation behavior: Do not open the furnace door when the microwave oven is running to avoid radiation leakage. Do not place flammable items such as lunch box bags and plastic bags above the microwave oven to prevent fire. After heating is complete, wait for a while, confirm that there is no abnormality inside, and then open the furnace door.
03. Frequency of use and radiation
Under normal use, the amount of radiation emitted by a microwave oven does not increase significantly due to the increase in frequency of use. The microwave oven has been designed and manufactured in strict compliance with international electromagnetic radiation safety standards to ensure that under normal working conditions, even with frequent use, the microwave radiation generated by it can be effectively limited to the inside of the furnace chamber and will not exceed the safety limit.
The key is that the radiation protection of the microwave oven is mainly dependent on its structural integrity, especially the tightness of the furnace door and the gated interlock. As long as these precautions are intact, the microwave oven will not produce additional radiation, regardless of how often it is used.
Microwave leaks can occur if the microwave oven fails, such as a damaged door, a poor door seal, or an aging and failed internal component.
The microwave oven is not only an efficient assistant in the kitchen, but also an important line of defense to protect the safety of the dining table. Every cautious operation and every meticulous maintenance is responsible for the health of the family and the cherishing of a better life.
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