The second useful piece of news is 'Wide and Shallow Microwave Use,' bringing you tips on how we use the microwave every day.
Especially during the summer season like now, misusing the microwave can increase the risk of food poisoning.
Microwaves work by using microwaves to vibrate water molecules inside food to generate heat.
Depending on the shape and thickness of the ingredients, heat may not be delivered evenly.
Food poisoning bacteria are usually eliminated only when the temperature at the center of the food is maintained at 75°C (167°F) or higher for at least one minute.
Even if the outside looks hot, if the internal temperature falls short of the standard, bacteria can survive.
For thick meat or large fish, it is best to cut them in half if necessary to check whether they are cooked through to the center.
Instead of stacking food thickly, it should be spread out wide and shallow so that heat is delivered evenly.
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