The microwave reheating mistake that can ruin leftovers

Food that emerges piping hot on the outside but remains cold in the center, meat that becomes chewy and rice that loses its texture may all indicate an unsuitable microwave power setting.

A common mistake is using maximum power for nearly every dish instead of adjusting the setting to suit the type of food, according to Simply Recipes.

Appliance manufacturers have recommended different power levels for various foods for decades. General Electric's 1977 "The Microwave Guide & Cookbook" noted that certain foods become tough when heated on high but remain tender at medium power.

The same principle applies to reheating leftovers. Dishes such as pasta, rice, meat and casseroles generally heat more evenly at around 50% power, corresponding to level five on many microwave ovens.

Heating food for a longer period at reduced power allows heat to spread more evenly, lowering the risk of overheating some portions while leaving others cold.

The ideal setting also depends on the microwave's wattage. Higher-powered models typically heat food faster, meaning the same power level may produce different results across appliances.

Manufacturers' instructions can help determine suitable power levels and reheating times based on the type and quantity of food.

Regardless of the setting, food should be heated thoroughly. Stirring or rotating food halfway through reheating can help distribute heat more evenly, particularly in soups, sauces, casseroles and baby food, according to the Times of India.