Joanna's Cookbook: Microwave Tips

Do not use metal, foil dishes, dishes with a metal trim, porous earthenware or melamine in the microwave.
To test if a dish or bowl is suitable for microwave use:
Put a glass containing about half a pint of water into the dish and cook on full power for 2 minutes. If the water is hot and the dish cool, the dish is suitable. If the dish is hot but the water is still cold, do not use it in the microwave.
Prick and heat oranges, lemons and grapefruit for about 10 seconds. They will give more juice when squeezed.
Roast peanuts, almonds or coconut. Spread out on a plate and cook on full power for about 5 minutes, checking and stirring every minute.
Make stock by putting bones (or a chicken carcass) and some vegetables in a large bowl. Add some herbs and a little salt and pepper. Cover with water and cook at full power - about 20 minutes for the chicken or up to 40 minutes for beef, lamb or ham bones.
Poppadums or pita bread can be puffed to perfection in 20 seconds or so.
Bring cold foods to "room temperature". Ice cream, butter, cheese, marzipan etc will benefit from 10 seconds at full power.
Gelatine can be dissolved quickly. Put liquid in a cup, sprinkle on gelatine and cook for about half a minute.
Melt chocolate at full power, about one minute per ounce.

Honey gone hard in the jar? Take off the lid and give the honey a couple of minutes at full power.