You're using microwave wrong! Why you should NEVER store items on top

Whether it's reheating a meal or popping some popcorn, many of us use our microwaves on a daily basis. 

But it turns out you've probably been using your microwave wrong this whole time. 

Many people store items on top of the kitchen appliance – including fruit bowls, paper towels, or cookbooks. 

However, experts from Cookology have warned that this could prove dangerous.  

'If you're in a smaller kitchen with limited surface space and a countertop microwave, it might be tempting to use the top of it for additional storage,' they explained. 

'However, this can block the vents, causing them to overheat, leading to potential damage or even creating a fire hazard.'

To help ensure you're using your microwave properly, Cookology has revealed the everyday mistakes you're probably making. 

From forgetting to stir to sealing containers too tightly, here are the top blunders – and how to prevent them. 

'Microwaves are brilliant tools when used properly, but we see the same mistakes again and again,' said Andrew Wright, founder of Cookology. 

'People often treat them like a one–button solution, but a little know–how goes a long way in improving results and extending the life of the machine.' 

1. Using unsafe containers

We all know that you can't microwave anything with metal on it. 

However, Cookology explains that it's not just foil trims or twist ties that you need to keep an eye out for. 

'Microwaving plastic can also be a problem,' the experts explained. 

'Plastic tubs that aren't microwave–safe can leak chemicals into food, especially when heating fatty or oily dishes.'

2. Forgetting to stir or rotate

While most microwaves now feature turntables, they don't always heat food evenly. 

That's why it's important you regularly pause the applicance to give your food a quick stir. 

'Stirring halfway through or rotating the dish ensures safer, more consistent results, especially important when reheating rice, meat or leftovers,' Cookology said. 

3. Sealing containers too tightly

It's essential to cover your food in the microwave – both for even cooking and to avoid messy splatters. 

However, make sure you don't go to the other extreme and seal your containers too tightly. 

'It's just as important to leave a small gap for steam to escape,' Cookology explained.

'Fully sealed lids can cause pressure to build up, which may lead to the container warping or the lid popping off. 

'Even microwave–safe containers can become damaged if the lid is fastened too tightly. 

'For best results, cover your food loosely to keep heat and moisture in, but allowing it to safely vent. 

4. Ignoring cleanliness

Cleaning the microwave is a chore that many people dread. 

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But according to the experts at Cookology, it's essential for both hygiene and efficiency. 

'A dirty microwave absorbs more energy and cooks less efficiently,' they explained.

'Food splatters also increase the risk of unpleasant smells and smoke.'

However, it's best to avoid cleaners containing bleach or other ammonia-based solutions.  

'In an enclosed space like your microwave, these can leave behind toxic fumes that can contaminate your food,' Cookology added. 

TIPS FOR AVOIDING GETTING FOOD POISONING

1. Keep a clean work space

Germs can survive across all of the different surfaces in the kitchen, so it's essential to keep the cooking area and your hands clean.

2. Avoid cross-contamination

Raw meat, poultry, seafood and eggs can spread germs to ready-to-eat foods if not kept separate.

The CDC recommends using separate cutting boards and plates when handling these ingredients.

They should also be stored separately in the fridge.

3. Use a thermometer

To cook food safely, the internal temperature must get high enough to kill the germs that could cause food poisoning.

The correct internal temperature varies by ingredient, and only sure-fire way to tell if food is safely cooked is to use a food thermometer.

4. Store food properly

Storing food properly is essential to combating harmful bacteria.

Perishable food should be refrigerated within two hours of when it was purchased, and the refrigerator should be set to below 40°F.

5. Don't rely solely on expiration dates

Expiration dates aren't the only indication of when a food item should be thrown away.

If something seems to have a strange smell or colour, it's probably better to be safe and pitch it.

6. Don't thaw frozen food on the counter

Thawing frozen foods on the counter allows bacteria to multiply quickly in the outer parts as they reach room temperature.

Frozen foods should be thawed in the refrigerator, in cold water, or in the microwave.