Microwaves

Microwaves

1. Magnetron

   • Radio waves (microwaves)
     • Travel through wave guide
       • Stirrer

2. water molecus

   • foods
     • have a positive electric charge and negative on opposite ends
       • tiny magnets that pass through the food
         • rapid vibration
           • friction
             • water molecus
               • creating heat

3. Convection Oven

   • Look for fan (that means it is a convection oven)
     • Airflow/cooking
       • 3 shelves
         • True Convection
           • Has another heating element
             • Inside of back fan
               • Circulating air
                 • Pushing hot air out of fan
       • 2 shelves
         • Quick Bake Convection
   • Allows food to cook more evenly
     • Prevents burns on sides/top/bottom
   • cooking times can very
     • may not take as long
       • Convection Convert
         • Puts regular temps. and times and converts it to Convection
     • 25* lower
       • saves energy
         • 25% faster
   • Conventional Oven
     • Hot air rises
       • Upper half
         • Warm
       • Lower half
         • Cooler
       • Top of rack will cook faster than bottom
         • 30* hotter than the bottom
   • One continous flow of hot air
   • Can place it on any rack in the oven
     • because of heat circulating everywhere
   • Use something light and bright
     • daker will cause something to crisp up
   • Not all foods agree with convection cooking
     • light cakes are too delicate
   • Much more expensive than a normal oven