Microwave Oven

Microwave Oven

1. Acceptable dishes for the microwave

   • 1. Paper 2. Plastic 3. Glass 4. Microwaveable dishes
   • Acceptable Coverings for microwave dishes
     • 1. Paper towels 2. Wax paper 3. Plastic wrap

2. Has been around since 1945

3. Unacceptable dishes for the microwave

   • 1. Metal 2. Dishes with gold or silver on it

4. Foods that should not be microwaved

   • 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)

   • 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.

    • Act as tiny magnets as microwaves enter the food
    • 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)

    • At lower than 100% power levels, the oven turns on and off, allowing times for the heat level to equalize.

15. Techniques for Microwaving:

    • Stirring: pull heated part of the food to the center
    • Turning over: microwave all sides
    • Standing time: allow the foods to complete its cooking
    • Shielding: small pieces of foil used to cover wings or legs of poultry (deflects microwaves away from that part)
    • Covering: retains nutrients, holds in moisture, and speeds up cooking
    • Arrange food in circular shape: make cooking even
    • Rotating: makes cooking even
    • Pricking: keep from exploding (egg yolks and potatoes)
    • Select foods of the same size: cooks evenly

16. Cooking hints:

    • 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.