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Center the food in an oven-tempered glass or ceramic dish or in a plastic one designed for microwave use. Do not use a metal container or one with metal trim. Metal can cause an electric arc that may damage the oven.

Place the dish in the center of the oven so that the food will cook evenly on all sides. For juicy meat, use a drip pan made of a safe material or a rack made for microwave ovens.

Meats can be cooked uncovered, but most vegetables and combination dishes should be covered with a lid or plastic film so that they won't dry out; leave a corner of the film turned back to let hot gases escape. Periodically turn roasts, stir dishes toward the center to distribute heat, and rotate dishes that cannot be stirred. When cooking or reheating unevenly shaped foods, arrange the thicker or denser parts around the outside of the dish, and the thinner or more tender parts in the center.

A microwave oven begins cooking the moment you start it, so don't wait for a warm-up; time the cooking from that point, using the manufacturer's manual as a guide. Most microwaves have automatic timers that turn the unit off after the period you have set. Some adjust cooking time to food weight, and some have probes that can be inserted in roasts and casseroles to stop the cooking when the desired internal temperature has been reached. Foods continue cooking after they are removed; their internal temperatures can increase as much as 10°F to 15°F.