Find the hot and cold spots by spreading a layer of trimmed white bread slices edge to edge over the microwave floor. Set on High and watch the browning process through the glass door.
To test whether a cooking dish is microwave safe, place it in the oven on Low next to a glass of water; if the water warms up, you know the oven is working. Turn onto High for 1 minute: if the dish still feels cool, it's safe to use; if it's hot, don't use it in the microwave.
To get full cooking power, wipe out the oven after each use - especially around the door seal - using a mild detergent or bicarbonate of soda solution. Soften stubborn grime with steam by boiling a cup of water in the oven; then clean with a plastic (not steel wool) scrubbing pad.
To give microwaved meat an appetising browned look, brush it first with soy sauce mixed with a little water.
To get rid of lingering, stale food smells, place a thick slice of lemon on a paper towel and microwave it on High for 1-1½ minutes; leave it in the oven overnight.
If greasy residue or food inside the oven catches fire, keep the door closed, turn the oven off and disconnect the appliance at the plug, or turn off the power at the mains.
If you're worried about high electricity or gas bills, economise by preheating food in a microwave on High before completing the cooking in a regular oven.
