Ovens and microwaves

Ovens and microwaves

1. Microwave

   • retains nutrients
   • taste better
   • defrost meats
   • eliminates extra oils and fats in preparing foods
   • use only paper, plastic, glass and microwaveable dishes
   • do NOT use metals or foils
   • stir and rotate foods
   • arrange foods so the thickest parts are towards the edge

2. convection

   • heating elements on top and bottom
   • food cooks 25% faster
   • food cooks more evenly
   • Has a fan that disperse heat
   • cook food 25 degrees less
   • can place food on any rack
   • use a more shallow or low-sided pan
   • use a light colored pan- dark colored pans cause foods to brown on the bottom faster than on the top

3. conventional oven

   • Heat rises
   • food racks on the top tend to cook faster then foods on the bottom
   • do not use aluminum foil
   • do NOT use wax paper, paper towels, or other paper products