Microwave/Convection Oven

Microwave/Convection Oven

1. Parts of a Microwave

   • A magnetron is an electronic vacuum tube that produces microwaves
     • A microwave is a short radio wave
       • Microwaves travel through a wave guide to a stirrer
         • A stirrer is a fan light that scatters the waves around the metal interior of the oven. The walls wave bounce from wall to wall until they enter the food.
         • microwaves cannot go through metal, but they do pass through glass, ceramic, plastic, or paper.

2. Parts of a Convection Oven

   • There are heating elements on the top, bottom, and in the back.

3. advantages of using a microwave

   • warms up left overs faster
   • retains nutrients
   • defrosts meat

4. advantages of using a convection oven

   • The heating element in the back generates and disperses heat evenly throughout the oven
     • It also creates a continuous flow of hot air
   • foods cook 25% faster

5. Microwaves - Tips

   • Arrange foods so the thickest parts are toward the side of the oven
     • Energy in a microwave can be uneven. Rearrange foods while they are cooking. Some parts of the oven may have more energy and will cook food faster than other parts.
       • The more food you are cooking, the less energy there is for each item to absorb.

6. Convection Oven - Tips

   • cook foods at a lower 25% than a conventional oven
   • place food at any rack
   • use a pan that is more shallow
     • use bake wear that is light in color