Microwaves and Ovens

Microwaves and Ovens

1. Contains an electronic vacuum tube called a magnetron produces short radio waves called microwaves

   • travels to a wave guide
     • stirrer
       • waves bounce from wall to wall and heat up the water molecules in the food
       • scatters waves around the interior of the microwave

2. CONVENTIONAL OVEN

   • has two heating elements
     • one on top, one on bottom

3. CONVECTION OVEN

   • has a third heating element
     • in the middle of the heating element is a fan
       • fan sucks air past the heating element and heats up the air
         • convection ovens cook food up to 25% faster than a conventional oven
   • food also cooks more evenly
     • also good for cookies. when baking cookies in a conventional oven, cookies on the bottom tend to brown and burn
   • cook things 25 degrees cooler when using a convection oven
   • use shallow pans
   • use light and bright cookware

4. MICROWAVE

   • warms up leftovers
   • retains nutrients
   • defrosts meat
   • DON'T MICROWAVE EGGS

5. Metal and dishes with gold and silver on it are not acceptable for microwave use

6. arrange food in circular manner

7. pierce foods with skins such as egg yolks, potatoes or sausage