Microwave/Convection Ovens

Microwave/Convection Ovens

1. Microwave Oven

   • Magnetron (electronic vacuum tube) produces microwaves
     • Scattered around inside by stirrer
       • Magnetic waves cause polar water molecules to move
         • Causes friction
           • Causes heat

2. Convection Oven

   • Three heating elements and a fan
     • Food cooks 25% faster than it would in a conventional oven
     • Food cooks more evenly
       • Front to back and top to bottom
   • Tips
     • 25 degrees lower heat than a conventional oven
     • Any rack
     • Shallow pan
     • Light-colored bakeware

3. Microwave Safety

   • Use potholders
   • Use glass, ceramic, or plastic dishes
   • Remove covers carefully

4. Effectiveness

   • Stir or turn dishes while cooking
     • Move materials in the center toward the outside
   • Cover food with paper towels or wax paper
     • Food cooks more evenly and does not splatter in microwave
   • Remove food before completely cooked
     • Let stand
   • Pierce skin, membrane, or wrapping
   • Round containers are preferable over square-shaped containers
   • Large volumes for food cook more slowly than small amounts