Page 44 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Kitchen’s Trivia

Is Microwave Cooking Safe?
Rumour had it that microwave cooking would increase the risk of cancer. In fact,
there is still no scientific evidence to prove this claim. Having said that, research
reveals that cooking meat at a high temperature can increase the production of
carcinogens such as heterocyclic amines (HCAs) and polyaromatic hydrocarbons
(PAHs). Because of shorter cooking time and a lower temperature, cooking meat in a
microwave oven produces less carcinogens and is therefore a healthier option when
compared to traditional cooking methods such as pan-frying, deep-frying, baking and
barbecuing.
Microwave Cooking and Food Safety, 2010
Food Safety Focus (43rd Issue, February 2010). Centre for Food Safety.

Safety Precautions When Using Microwave Ovens
• Microwave ovens generate heat from the rotation and collision of food
molecules (e.g. water, fat) induced by microwave energy. However, the
uneven heating process may result in hot and cold spots in microwaved
food. To avoid this problem, turn over or stir the food from time to time to
ensure even heat distribution. Do not overfill the container when heating
liquids (e.g. water, milk and soup) so as to avoid burns from eruptions.

• As microwave ovens heat food from the inside out, you may find the food
hot but the container cool. To prevent scalds, let the food rest before
consumption.

• Never microwave shelled eggs or
anything in air-tight containers as steam
will build up and burst through the eggs
or containers, resulting in burns.

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