MICROWAVE

MICROWAVE

1. Alana Tubbs 7th bell

2. microwaves that are produced are scattered wall to wall

   • the waves go pass through the food and cause molecules to vibrate to produce heat that cooks the food
     • the molecules are pulled one way then the other way by a magnetic field made by waves
       • the back and force motion of rapid vibration creates heat
         • this is how the food molecules are cooked.
   • the microwaves can not pass through any metals because it is unsafe
   • Can defrost meat
   • warms up leftovers
   • eliminaties extra oils and fats in prepared foods
   • a magnotron craate the waves called mirocaves

3. There are two types of ovens

   • convectional oven
     • there are two Heating elements on top and bootom of oven
     • the different racks mostly cook at different times
     • use a light or bright pan or sheet so it won't cook unevenly
     • use a more shallow pan so the heat can cover over the food
   • convection oven
     • there are three heating elements on the top bottom and back
     • along with the back heat their is a fan
       • the fan sucks air in a constant circular motion inside
     • food cooks more evenly
     • cooks fast so set temp 25 degrees lower than the convectional oven
     • cooks 25% faster