Microwave

Microwave

1. A magnetron produces short waves, microwaves

   • Waves flow through a wave guide
     • To a stirrer
       • The waves bounce off the metal interior
         • The waves take advantage of water molecules being di-polar
           • The waves vibrate the molecules, creating friction, cooking the food

2. ·

   • Do not use metal or dishes with gold/silver, or aluminum foil
     • Foods to not microwave: Eggs in shells, pancakes, popcorn w/out fat, canning foods, deep-fry foods, and large amounts of food
   • Use papertowles, wax paper, and plastic wrap to absorb moisture or to hold it

3. Good for warming up leftovers quickly while retaining nutrients and "tastes better"

   • Defrosting meat, turn the food, separate pieces, and use immediatley
     • Softens sugar, plumps raisins, freshens snacks, eliminates extra oils and fats, cooks food quickly

4. There are many microwave techniques for microwaving

   • Stirring: To pull heated part to center
   • Turning Over: Microwave all sides
   • Standing Time: To allow foods to cook completely
   • Shielding: Pieces of foil to deflect rays
   • Covering: Speeds up cooking, retains nutrients