thank-yous expressed, all that's left is to enjoy the gifts you've received -- especially that wonderful microwave oven.

Of all the appliances in a kitchen, the microwave is one of the most versatile, useful and time-saving devices ever invented. In fact, once its capabilities are fully understood, you'll wonder how you ever lived without it! Before discussing the microwave's capabilities, however, let's dispel some myths: A microwave oven cannot cook everything to perfection. Nor is it a replacement for the stove top or a conventional oven, but should be used in conjunction with them.

Microwave ovens do not cook by radiation. People do not get cancer or become sterile through using microwave ovens, and microwaved food is not radioactive.

A microwave has many pluses you will soon come to appreciate. They include: speed and energy efficiency, coolness, ease of operation, safety, vitamin retention and mobility.

For small to moderate quantities of food, a microwave cooks from 30 percent to 50 percent faster than conventional methods, and uses about 50 percent less power. The oven stays cool, does not heat up the kitchen, and is easy to operate. From a safety standpoint, it cannot be left on accidentally or burn the user -- important advantages where children and seniors are concerned.

Because so little liquid is used, and the cooking process is so rapid, less nutrients are lost from food.

Microwaves are also a breeze to clean and completely portable. They require only a three-pronged electrical outlet and a circuit not shared by a heavy-duty appliance.

Microwaves are short, electromagnetic waves which are transmitted through the air instead of through wires, like electricity. In simplified terms, these microwaves bombard the water molecules in food, setting them in motion at such high speed that the molecules become heated through friction.

Only substances which absorb microwaves will heat -- or cook -- and foods containing water, fat or sugar cook best.

Microwaves can pass through glass, paper, porcelain and certain plastics without heating or changing them, which is why cookware made from these materials is best for microwave cooking.

Because microwaves bounce off metal, containers made of this material are unsuitable as cooking utensils.

Certain foods cook faster in a microwave oven than others. This is because different foods absorb microwave energy at different levels.

Fats and oils, sugary mixtures and syrups heat faster than water, and dense foods cook more slowly than lighter ones.

Thus, in a jelly doughnut, the jelly will be boiling hot while the doughnut is only warm.

The size, shape, quantity and temperature of food also have a bearing on cooking times.

Food cut into small pieces cooks faster than one large, single piece.

Similarly, smooth, evenly shaped foods cook faster than irregularly shaped items; and small quantities cook faster than large ones.

The shape of a container, how food is arranged in it, and where it is placed in the microwave oven also have a bearing on the cooking process.

Round or ring-shaped containers are best because there are no corners to overcook. Food cooks better if it is spread out, and the thickest portions of anything should be placed towards the outside.

Foods nearer the microwave source -- usually the top of the oven -- cook faster.

The skill of microwave cooking comes through knowing how best to deal with any given set of circumstances. While each microwave oven comes with its own manual, which is valuable for basic operating information and starter recipes, specialist cookbooks are even better -- and certainly more comprehensive. They can be found in bookstores and at the Bermuda Library.

In using your microwave, remember that the more you put into it, the slower the food will cook, so if you plan to microwave a whole meal choose dishes which can be microwaved at different times. For example, you might make a casserole ahead of time, and leave the dessert to cook nearer mealtime.

Cooking sequentially is another approach. Start with items which require the longest cooking time and cook them to within one or two minutes of doneness.

Then set aside to finish off just before serving. Microwave the food which cooks quickest last.

Avoid the temptation to go beyond recommended cooking times, because food continues to cook after the microwave stops.

To get the most out of your new oven think microwave. You will be amazed at how many "tricks'' it can perform -- from cutting preparation time on recipes to par-cooking food before it's finished off on the barbecue or in the oven; melting chocolate or butter; crisping biscuits and junk food, and even raising (proofing) dough.

You can warm sauces and syrups right in the glass jars they come in (wide jars, lids off, please); soften cheese spreads and brick-hard ice cream, scald milk, dry fresh herbs and flowers, plump dried fruits, and thaw frozen juice concentrates.

For example: If your honey or jam has crystallised in the jar, just remove the cap and microwave for a minute or so until it's clear again.

To pamper dinner guests, take a tip from the airlines: dampen face cloths, sprinkle them with a few drops of lemon oil or a tablespoon of lemon juice, set them side by side on a tray in the microwave and heat for a minute or so, then serve with tongs. Goodbye sticky fingers! Soothe sore muscles with a hot compress made by folding a damp hand towel into quarters, and microwaving it, uncovered, for half a minute or so before applying. Ah, sweet relief! To serve a flambe dessert: heat the liquor in a glass container, uncovered, for 15-20 seconds, pour warmed spirits over dessert, then flame.

Remove nuts easily from their shells by placing one pound of them in a 3-quart casserole. Add 2 cups of hot water, cover with lid or vented plastic wrap, and microwave until boiling. Let stand, covered, for a minute, then drain; dry on paper towelling, cool and shell over a bowl.

Get more juice from citrus fruits by microwaving the whole fruits until just warm. Then roll on a flat surface with the palm of your hand before cutting.

(This trick also makes them easier to peel).

To soften an under-ripe avocado, pierce fruit once or twice, place on an upside down saucer, and microwave for 30-60 seconds, turning and rotating once until warm. Cool and peel.

If dried flowers are your fancy, cut all but an inch from stems of small blossoms, such as sweetheart roses, marigolds or button chrysanthemums.

Arrange them, one layer deep, in a shallow ramekin, sprinkle with silica gel, Set 1 cup of water in the oven beside the ramekin. Microwave on high for three to seven minutes until blossoms dry. Let stand in ramekin overnight. Carefully remove from gel, shake off any excess, make "stems'' from floral wire, and "fix'' with acrylic spray.

Defrosting, one of the best-known features of microwaving, is often carried out incorrectly. The process should never be rushed -- a combination of high or medium and low works best. Break frozen food up, turn it over and move it about in the dish as it thaws. Once defrosted, allow food should to stand until ice crystals are no longer visible and food is completely thawed (consult your manual for specific standing times).

Defrost meat in its original wrapping until the latter can be removed. Discard paper liners, which detract microwaves away from the meat, and styrofoam trays, which trap heat and cause meat to begin cooking.

Remember, your microwave is truly a friend for all seasons and reasons.

Everything from appetisers to roasts, casseroles to candy, fish to fudge; cakes, cookies, mulled wine and meat loaf is possible! Read up, experiment and enjoy! MICROWAVE -- A hearty meal of roast chicken with all the trimmings is a breeze at the end of a long working day.