Microwave and Conventional Oven

Microwave and Conventional Oven

1. How heating is produced in a microwave oven.

   • A back and forth motion causing friction between the water molecules.
   • A magnetron causes microwaves.
     • Heating elements on the top and bottom.
       • Heat gradually radiates to transfer heat to the food.
   • Waves bounce from wall to wall until they enter the food.
   • Dipolar molecules act as food being pulled one way and another.
   • The back and forth motion of the molecules causes friction.
   • Waves travel through a wave guide
   • A back and forth motion of the molecules occurs almost 2 and a half billion times a second.

2. About convectional ovens.

   • Convectional can cook evenly cook multiple sheets of cookies.
     • Conventional microwaves do not circulate the radiation as well.
       • Food cooks more evenly in convectional oven.
         • The more heat circulating creates a hotter atmosphere for the food to be cooked in quicker.
           • You can place the food on any rack in this oven.
   • There is more heat being produced and circulated.
   • A fan is circulating the heat in and out of the oven.
   • Roasting a turkey can save you an hour ina convectional oven.
   • Also called a thermal oven.

3. Convectional oven tips.

   • Cook foods 25 degrees lower than in a conventional oven.
   • Food cooked in a conventional oven is usually complete 25% faster.
   • Use a lower sided pan in order for the food to be cooked more evenly.
   • Use lighter colored pans to have even cooking.

4. Gracie McCready. Period 3.