Microwave Notes

Microwave Notes

1. Microwaves bounce off the sides of the oven.

   • Steam can build up inside confided areas and cause food to explode.
   • Larger amounts of food will need a longer time to cook.
     • Foods like pancakes, canning foods, and large amounts of food should not be microwaved.
     • Standing time at the end of cooking allows for foods to continue to cook when removed.
     • With a convectional oven you will cook things 25% faster than any other oven.
       • Both a microwave and convectional stove are good for the quickest and most efficient meal preparation.
   • Rearrange foods while they are cooking. Turn dishes several times during the cooking period.
     • To help cook evenly, stir and rotate foods while cooking.
       • With a convectional oven you have to cook things 25 degrees lower than you would with a regular oven.
         • Convectional ovens have a fan which will generate and disperse heat evenly.

2. Sumia Lige PD: 2

3. Heat is inside the food, so food does not stop cooking when you turn off the oven.

4. Microwaves cause molecules in food to vibrate.

   • Microwaves can't go through metal, but they do pass through glass, ceramic, plastic and paper.
     • Plastic wrap, paper towels, and wax paper can be used to cover food and help reduce splatters.
       • When cooking in the microwave, the volume of the food and the quantity will increase cooking.
         • When cooking with a convectional oven its best to cook with shallow or low side pans.
     • Foods at refrigerator and freezer temperatures take longer to cook than those at room temperature.
     • Density affects cooking time.
       • Pierce foods with skin to let steam escape.
   • 2 advantages would be that it warms up leftovers and defrosts meats.
   • Eliminates extra oils and fats in preparing foods.

5. Use potholders to avoid burns. Dishes in a microwave oven do get warm.

   • Arrange foods so the thickest parts are toward the side of the oven.
     • Foods cook quickly and most do not have time time to brown.