You'll need to cook in containers that are transparent to microwaves: glass, paper, dishwasher-safe plastics, china or earthenware. Do not use metal, aluminum foil, paper goods made from recycled paper or plastic ware.

•  You can adapt conventional recipes for the microwave by cutting the cooking time to one-fourth to one-third of the conventional time. If the food needs more cooking, continue cooking it a little bit at a time. Also, try to find a microwave recipe similar to the one you're trying to adapt. With a little experimentation, you'll find what works for you.

•  Here are some hints for microwave cooking that will help you make the most of this super-fast cooking method.

•  Choose foods that cook well in moist heat: chicken, fish, ground meat, vegetables, sauces and soups.

•  Take advantage of the capabilities of microwaves for fast defrosting and fast reheating of foods.

•  Pieces that are about equal in size and shape will cook more uniformly.

•  Use a high setting (100 percent power) for soups, beverages, fruits, vegetables, fish, ground meat and poultry. Use a medium-high setting (70 percent power) for simmering stews. Use a medium setting (50 percent power) for baking breads, cakes and muffins and for cooking tender cuts of meat.

•  For foods requiring long cooking times, use reduced power for part of the cooking, or manually cycle the energy on and off at intervals. The off interval allows time for the temperature to equalize in the food.

•  If you cook more than one food at a time, extend the length of cooking time.

•  Plan for continued cooking, particularly in large masses of food, after the microwave heating is stopped.

•  Let food stand a few minutes before serving to allow heat at the outside to penetrate to the center without continued cooking on the outside.

•  Choose a microwave-safe container slightly larger than the dish required for cooking the recipe in a conventional oven.

•  Casserole-type foods, in particular, commonly expand, so use larger containers with straight rather than sloped sides and rounded rather than square corners.

•  Place slow-to-heat, dense and thick food near the edge of the dish. Thinner items should go near the center.

•  Stir food periodically during cooking, if possible.

•  Use a rack or trivet to hold foods out of drippings.

•  Turn and invert large portions of food during cooking.

•  Use two-thirds the liquid required in conventional cooking of beverages, soups, vegetables, fruits and main dishes, because less liquid evaporates in microwave cooking.

•  Cover most foods to retain heat and reduce dehydration. Make an opening to allow steam to escape. Exceptions are bread, pastries and breaded products that must be heated uncovered to avoid becoming soggy.

•  Don't coat meat with flour if you will be adding liquid for cooking. The coatings become soggy.

•  Use quick-cooking instead of long-grain rice.

•  Prepare sauces and gravies with a medium consistency. Reduce liquid by one-fourth to one-half or increase the amount of flour in the recipe. (This change will prevent thinning during microwave heating.)

•  Add low-fat cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy.

•  Mozzarella and Monterey Jack cheeses are good choices to use in the microwave.

•  Substitute crushed, unseasoned croutons for dry breadcrumbs as topping on casseroles since they will absorb less moisture and remain crisper.

•  Reduce leavening agents and increase liquids by one-fourth when baking cakes. Baked goods rise more and lose more moisture when cooked in the microwave. Fill pans no more than half full.