Do you need 2 microwaves?

From page 233 the Laws of Kashrus by Rabbi Binyomin Forst .
D. Microwave ovens
A microwave oven is basically different than other ovens. Gas and electric ovens produce inflame which is transmitted to the food. A microwave oven works in the reverse : the food is heated and in turn heats the area surrounding it. Despite this eminence, a microwave oven shares the problems of early ovens. Foods may come in contact with remainder of early foods if the oven open is not clean. Two foods cooked simultaneously can absorb aroma ( reicha ) from one another. In addition, the most prevailing issue, a microwave may cause foods to ab- sorb taste through steam zeiah. Foods steamer quite quickly in a micro- brandish oven ( indeed, the moisture in the foods is the foremost thing to heat ) The steam rises and visibly condenses into droplets on the top of the oven. The concern that these droplets will subsequently fall onto the food is genuine. The question of whether a microwave oven effects act- is arguable for this purpose. Our concern is with zeiah, regardless of its source. One distinction, however, between a microwave and other ovens is the fact that the wall of the oven generates no heat ; quite, all heat is derived from the food itself. frankincense, the steam reaching the peak of the oven is much no longer hot. however, if food is heated for an cover period of meter, even the oven top becomes hot from the vapor In many aspects a microwave is worse than early ovens : a ) The area is minor and confined, thus, the steam is not vented and has no means of escape and is consequently prone to condense on the oven b-complex vitamin ) The moisture in all foods steams very cursorily, therefore even solid foods emit zeiah ( for example, a potato baked in a microwave produces droplets of steam ) speed of light ) Foods spill on the oven lead and sides quite frequently .
Taking these facts into account, it is suggested that the following procedure be followed in using a microwave oven for both meat and dairy foods.

1 ) cleanliness : The oven must be kept clean from any food residue. As noted, foods cooked in a microwave oven dab, boiling point over and drip One must inspect the floor, walls and top of the oven before use to ascertain that no residue remains from previous use.

2 ) The foods should be covered : All foods cooked in a microwave utter steamer. Thus, meat or dairy foods placed in a microwave that is used for both should be covered. possibly parve solid foods ( for example, a potato ) can be cooked without a cover
3 ) The bottom surface : One should not place meat and dairy dishes on the same surface. The microwave oven differs in this expression from other ovens with see to the pursuit : F cooked in a microwave boil more cursorily and tend to seep and spill Thus, the penetrate surface has absorbed taste from both meat and dairy. other oven beget inflame which cursorily dries any food residue on the hot oven grate In addition, the pot is normally placed on a grate which does not permit liquid to collect. We noted earlier that taste can not be transferred from vessel to vessel without the medium of fluent. In contrast, a microwave oven does not generate its own heat and the dish may rest on the flat oven bottomland. As a leave the oven bottom may become dampen in the march of cooking. Placing a kernel dish on this treifsurface may cause treif taste to be absorbed into the smasher. The proper method of avoiding this problem is to use one plate under meat dishes and another plate under milk dishes. If possible, glass plates are desirable 38
4 ) Kashering a microwave oven : A microwave can not be kashered in the manner of other ovens. Running the oven without food generates no heat to impression libun kal. Some allow kashering a microwave oven by means of first thoroughly wipe and cleaning all inside surfaces, waiting twenty-four hours and then boiling a bowl of water in the oven until the oven fills with steam. The steam can kasher a airfoil that absorbed taste besides through steam 39