An Electromagnetic Wave

• Microwaves are actually a form of electromagnetic radiation. Water, sugars and fats absorb the microwaves, which are then converted into heat, thus cooking food. The saying that microwave ovens cook food from the inside out means the radiation goes directly into the food molecules to heat it up, instead of the heat being "conducted" from the heat source through the pot or pan into the food's interior. In other words, microwaves heat food basically all at once, so cooking doesn't take as long.

Timing is Critical

• Allowing a dish to cook for too long a time is a major reason for mushy food from a microwave. Any food cooked too long will turn mushy, but the timing of "too long" is much shorter with a microwave than a traditional oven because the microwave cooks faster than conventional methods. It's better to start out cooking for less time on a microwave, and increase the time in small increments until the food is done, but not overcooked.

Hold Back on Water

• Too much water can lead to mushy food when cooked in a microwave oven. For example, frozen vegetables cooked in a microwave need no more than 2 to 3 tablespoons of added water, rather than the 1/2 cup or more it takes with conventional cooking. Because the microwaves excites the water molecules in the food faster than through conventional heating, you need less water. It isn't necessary to submerge the frozen veggies in water to conduct heat to their interior.

Choose Utensils Wisely

• Using the proper utensils for microwaves helps ensure successful cooking. Most cooks know not to use metal containers in microwave ovens because metal reflects the radiation and causes sparks. Plastic, glass and ceramic containers labeled safe for microwave use are the best options. Don't use any thin plastic food containers such as butter tubs or cottage cheese containers because they can melt. A food thermometer to test meat and other larger foods for doneness also helps avoid mushy results.

Follow the Directions

• The best method for avoiding mushy food when using a microwave is to follow the cooking directions on a package or from the oven's operating manual. Just as you would set a stove at a certain temperature to boil potatoes or make soup, microwave ovens have recommended temperatures for various foods. Some foods, such as large cuts of meat, should be cooked on 50 percent power before being finished at a higher level. Frozen foods are often prepared at full power to thaw and cook them, while fresh foods can be cooked at a range of temperatures.