Microwave/Convection Oven

Microwave/Convection Oven

1. In a microwave oven an electronic tube produces short radio waves --- called microwaves.

   • The electronic tube is called a magnetron
   • In most ovens the waves travel through a wave guide to a fan like device that scatters the waves around the metal interior of the microwave
     • The waves go in the food and affect the dipolar water molecules in the food
       • The water molecules vibrate and they heat the food from rapid vibration

2. How a Convection Oven Works

   • In a conventional radial oven there are heating elements on the top and bottom of the oven chamber.
   • The heat gradually radiates out from the top and bottom.
     • Transfers heats to the food.
   • Has a third heating element in the back.
     • Separated from the oven chamber.
     • Has a fan that sucks the air from the oven chamber and then back into the oven.
   • The way the oven works means that food cooked in a convection oven is done 25% faster than in a conventional oven.
     • This time saving really adds up on long cook days.
   • Food cooks more evenly.
   • Food will brown more evenly.
   • No cool or hot spots like a conventional oven.
   • Cooks more evenly --- Cookies

3. How a Microwave Oven Works

4. Cooking & Kitchen Tips : Convection Oven Tips

   • Convection oven is an oven that has an additional fan
     • Once turned on the fan generates and disperses heat evenly throughout the oven.
     • Creates one continuous flow of hot air.
   • Cook your food at about 25 degrees lower than you normally would.
     • 350 turns to 325
     • 400 turns to 375
     • Will save on energy
   • Use a pan that is more shallow or low-sided
     • You want the heat to cover over your foods more evenly.
   • Use bakeware that is light or bright
     • More conductive