Microwave oven

Microwave oven

1. Magnetron produces small waves called micro waves.

   • Waves travel through a wave guide to a stirrer.
     • Scatters the waves and bounce from wall to wall
       • Water is dipolar that act as magnets.
         • Rapid vibration causes friction which makes heat.
           • Can't go through metal, but can with glass, ceramic, plastic, or paper.
             • Heat is inside the food so it doesn't stop cooking when you turn off the oven.
               • Steam can build and cause foods to explode
                 • Use pot holders to avoid burns, turn when cooking.
                   • The more you cook, the less energy each item can absorb.
                     • Metal and dishes with gold or silver should not be used in.
                       • Paper towels can be used to absorb moisture, spatters, and spills.
           • Wax paper holds in some moisture
             • Plastic wrap holds in all the moisture.
               • You should not microwave eggs in shells, pancakes, popcorn, canning foods, deep fry foods, or large amounts of food.
               • Never put foil items in microwave.
                 • To cook more evenly stir and rotate foods.
                   • Microwaves are attracted to fat, sugar and water.
                     • Density affects cooking times
                       • Frozen foods take longer to cook