Microwaves/ Conventional and Convection Ovens

Microwaves/ Conventional and Convection Ovens

1. In microwaves, the magnetron creates microwaves that then enter the food

   • dipolar molecules begin to move back and forth, causing friction and producing heat

2. In a convection oven, food is cooked at least 25 degrees lower than a convectional oven

   • Food cooks more evenly in a convection oven

3. Convection oven parts / use

   • has 3 heating elements (one more in the back)
   • fan dispenses heat
   • use shallow pans
     • pans should be a lighter color
   • food cooks evenly and faster

4. microwaves

   • use potholders to avoid burns
   • Turn dishes several times while during the cooking period
   • larger amounts of food take longer to cook
   • pierce food with a skin to let steam escape
   • use glass, ceramic or plastic dishes that are safe in the microwave oven
   • Heat is inside the food so food does not stop cooking when you turn the oven off
   • The more food is being cooked, the less energy there is for each time to absorb
   • microwaves bounce off the sides of the oven
   • Steam can build up inside confined spaces and causes food to explode
   • Use sauces, herbs, or toppings to make pale foods look better

5. Conventional ovens only have two heating elements

   • this causes the food to be cooked slower

6. Food on all three racks cooks evenly in convection ovens

7. Food cooks at a lower temp. in a convection oven