What should NOT be done when using a microwave to cook raw meat?

Using tin foil or aluminum containers in a microwave can pose safety hazards that make this practice inadvisable. Microwaves work by generating electromagnetic radiation that excites the water molecules in food, leading to heating and cooking. However, metal objects such as tin foil or aluminum can reflect these microwaves, preventing the food from cooking evenly and potentially causing sparks or damage to the microwave itself.

In contrast, rotating food during cooking ensures that heat distributes evenly, which is essential for cooking raw meat thoroughly and preventing foodborne illnesses. Covering food while microwaving helps retain moisture and facilitates even cooking by trapping steam. Additionally, ensuring that food reaches an internal temperature of 165 degrees Fahrenheit is crucial for food safety, as this temperature is effective in killing harmful bacteria commonly found in raw meat. Therefore, avoiding the use of metal containers aligns with safe microwave usage practices.