Microwave/Convection

Microwave/Convection

1. microwave oven

   • how does it work?
     • a vacuum tube called a magnetron creates short radio waves
       • these radio waves are microwaves that bounce from wall to wall and then into the food
         • the rapid vibration between water molecules creates heat
   • tips!
     • NO METAL IN THE MICROWAVE!
       • This includes aluminum foil and can end up damaging the microwave oven

2. convection oven

   • how does it work?
     • heating elements on the top,bottom, and back are present
       • the top and bottom heating elements radiate out heat to the food
       • the heating element in the back circulates the air and heat within the oven
   • tips!
     • any rack can be used because there are no hot or cold spots
       • use a shallow pan so the heat can reach all parts of the food
         • use light or bright bake ware when using a convectional oven
           • dark bake ware can cause more browning and crisp on the bottom before the top is finished
   • benefits of using convection over conventional oven
     • the fan creates a continuous flow of heat that is not found in conventional ovens
       • food cooks about 25% faster in a convection oven
         • the food will also cook more evenly due to the air circulation
           • food can be cooked at 25 degrees lower than in a conventional oven
             • in conventional ovens, you cannot use any rack or multiple at the same time
               • food cooks unevenly becuase whatever is on the bottom rack will recieve more of the heat and cook faster than those on the middle or top