Microwave Oven

Acceptable dishes for the microwave
Anmerkungen:
- 1. Paper 2. Plastic 3. Glass 4. Microwaveable dishes
1. Acceptable Coverings for microwave dishes
  Anmerkungen:
  - 1. Paper towels 2. Wax paper 3. Plastic wrap
Has been around since 1945
Unacceptable dishes for the microwave
Anmerkungen:
- 1. Metal 2. Dishes with gold or silver on it
Foods that should not be microwaved
Anmerkungen:
- 1. Egg in shells 2. Pancakes 3. Popcorn 4. Canning food 5. Deep-fry foods 6. Large amounts of food
Microwaves cause molecules in food to vibrate, which creates heat that cooks
Energy in a microwave can be uneven
Microwaves bounce off the sides of the oven
The more food you cook, the less energy there is for it to absorb
Magnetron: electronic vacuum tube (produces microwaves)
1. Microwaves travel through a wave guide
Stirrer: distributes the microwave energy to promote even cooking
Water molecules in food are dipolar, meaning they have a positive charge at one end and an equal negative charge at the other.
1. Act as tiny magnets as microwaves enter the food
2. The rapid vibration causes friction between the water molecules, which produces the heat.
Heat is inside the food, so the food doesn't stop cooking when you turn off the oven
Has no heating element
Many ovens can operate on different power levels. (high fat content of cheese attracts microwaves)
1. At lower than 100% power levels, the oven turns on and off, allowing times for the heat level to equalize.
Techniques for Microwaving:
1. Stirring: pull heated part of the food to the center
2. Turning over: microwave all sides
3. Standing time: allow the foods to complete its cooking
4. Shielding: small pieces of foil used to cover wings or legs of poultry (deflects microwaves away from that part)
5. Covering: retains nutrients, holds in moisture, and speeds up cooking
6. Arrange food in circular shape: make cooking even
7. Rotating: makes cooking even
8. Pricking: keep from exploding (egg yolks and potatoes)
9. Select foods of the same size: cooks evenly
Cooking hints:
Anmerkungen:
- 1. Foods at refrigerator and freezer temperatures take longer to cook than those at room temperature 2. Density affects cooking time 3. Bony pieces of chicken- put on outside 4. Microwaved cook by entering the foods by the outside edges.

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	Erstellt von Gracie DeBord vor etwa 9 Jahre