a.. Foods with skins or membranes such as whole potatoes, egg yolks or en livers should be pierced before cooking to prevent bursting.
b.. Foods that contain moisture cook faster than drier foods.
c.. Foods that are fresh cook faster than those that are not as fresh.
d.. Foods that are room temperature cook faster than refrigerated or frozen foods.
e.. Foods that are porous such as breads and pastries cook faster than dense foods or mixtures such as casseroles.
f.. To soften any hard-to-clean splatters in oven, microwave one cup of water town or three minutes or until water boils. Let stand one minute. To eliminate lingering odors, add a lemon slice to water before boiling.
g.. Many foods will heat faster and more evenly if covered. Use plastic wrap or waxed paper for moist foods. Cover sandwiches with a paper towel or paper napkin. Do not cover liquids, baked goods, pancakes or meats that you prefer rare.
h.. Because microwaves heat from the outside in, a good indication of doneness is when the underside of the dish is warm at center. Some foods may bubble at the edges and still not be heated through.
i.. Frozen foods wrapped in paper or plastic may be defrosted without unwrapping.
j.. Foods will defrost faster if broken into small pieces.
k.. It's a good practice to check and stir foods after one-half of their total cooking time.
en livers should be pierced before cooking to prevent bursting. 
eliminate lingering odors, add a lemon slice to water before boiling. 
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