Microwave Oven

Microwave Oven

1. Magnetron

   • microwaves
     • Stirrir
       • Friction causing heat
     • Pass through glass, ceramic, plastic, or paper
       • Energy in microwave is uneven.
         • Rearrange food when cooking , some parts cook faster than others.
     • Microwaves bounce of the sides of the oven.
     • Travel through a wave guide; a rectangular, metal tube.

2. Foods can only through 3/4 to 1 1/2 inches.

   • The more The more food you cook, there is less energy for the food.
     • The larger amount of food the longer it needs to cook.
   • Steam can build inside confined ares and can cause food to explode.

3. Microwave ovens don't have a heating element

   • Because of this you can use paper an plastic products.

4. Cook food at about 25 degrees lower than you normally would with a convectional oven.

   • A convection oven has an extra fan for more even air flow.
     • Convection ovens cooked about 25% faster than cooking food in a convectional oven.
       • Convection ovens cook more evenly instead of hot and cool spots in a convectional microwave.

5. Use a more shallow pan to cook your food in for the heat to cover your food.

   • Ovens can operate at several different power levels.
     • The deeper the pan the more heat will get blocked from traveling to the food.
       • Foods cook quickly, and most don't have time to brown.
     • When using a microwave do not place metal in it or else it could spark and start a fire.
   • It is not quicker to cook food like rice or noodles in the microwave oven.
     • Always make sure that you cover your containers with plastic wrap or a paper towel.