Place the food in.microwave.Defrost or heat; if not taken out after more than 2 hours, discard to avoid food poisoning.

Heating hot food may deform containers; ordinary plastic may release toxic substances, contaminating food and harming health.

Bacteria continue to grow in partially cooked food, so the second heating time is too short to kill all bacteria thoroughly.Thaw frozen meat in the microwave first before cooking it fully.

Metal utensils such as iron, aluminum, stainless steel, or enamel should not be used, as they may produce sparks and reflect microwaves, damaging the oven and cooking food unevenly.

The outer layer of defrosted meat is already heated at low temperature where bacteria can still grow; although freezing again stops their growth, it cannot kill live bacteria.Meat thawed in the microwave must be fully cooked if it is to be refrigerated again.

When heating liquids, use wide-mouth containers as heat buildup may cause pressure that leads to explosions.For foods with shells like eggs or potatoes, poke holes first to prevent explosions and splashes during cooking.

Use food-grade plastic wrap without direct contact; place the food in a bowl and cover with a large dish or glass to trap steam for even heating.Puncture the film before removing the food to avoid sticking.

High-temperature oil may cause splattering leading to flames.If a fire starts, do not open the door; instead, turn off power and wait for it to extinguish before cooling down.

Do not cover the microwave's ventilation slots with objects.

Stay away from the microwave after it is turned on or keep at least 1 meter distance.