Microwave Oven

Gracie DeBord
Mind Map by Gracie DeBord, updated more than 1 year ago
Gracie DeBord
Created by Gracie DeBord about 5 years ago
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Microwave Oven
1 Acceptable dishes for the microwave

Annotations:

  • 1. Paper 2. Plastic 3. Glass 4. Microwaveable dishes
1.1 Acceptable Coverings for microwave dishes

Annotations:

  • 1. Paper towels 2. Wax paper 3. Plastic wrap
2 Has been around since 1945
3 Unacceptable dishes for the microwave

Annotations:

  • 1. Metal 2. Dishes with gold or silver on it
4 Foods that should not be microwaved

Annotations:

  • 1. Egg in shells 2. Pancakes 3. Popcorn 4. Canning food 5. Deep-fry foods 6. Large amounts of food
5 Microwaves cause molecules in food to vibrate, which creates heat that cooks
6 Energy in a microwave can be uneven
7 Microwaves bounce off the sides of the oven
8 The more food you cook, the less energy there is for it to absorb
9 Magnetron: electronic vacuum tube (produces microwaves)
9.1 Microwaves travel through a wave guide
10 Stirrer: distributes the microwave energy to promote even cooking
11 Water molecules in food are dipolar, meaning they have a positive charge at one end and an equal negative charge at the other.
11.1 Act as tiny magnets as microwaves enter the food
11.2 The rapid vibration causes friction between the water molecules, which produces the heat.
12 Heat is inside the food, so the food doesn't stop cooking when you turn off the oven
13 Has no heating element
14 Many ovens can operate on different power levels. (high fat content of cheese attracts microwaves)
14.1 At lower than 100% power levels, the oven turns on and off, allowing times for the heat level to equalize.
15 Techniques for Microwaving:
15.1 Stirring: pull heated part of the food to the center
15.2 Turning over: microwave all sides
15.3 Standing time: allow the foods to complete its cooking
15.4 Shielding: small pieces of foil used to cover wings or legs of poultry (deflects microwaves away from that part)
15.5 Covering: retains nutrients, holds in moisture, and speeds up cooking
15.6 Arrange food in circular shape: make cooking even
15.7 Rotating: makes cooking even
15.8 Pricking: keep from exploding (egg yolks and potatoes)
15.9 Select foods of the same size: cooks evenly
16 Cooking hints:

Annotations:

  • 1. Foods at refrigerator and freezer temperatures take longer to cook than those at room temperature  2. Density affects cooking time 3. Bony pieces of chicken- put on outside 4. Microwaved cook by entering the foods by the outside edges.
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