microwave notes Hannah Graves

microwave notes Hannah Graves

1. A magnetron produces radio waves. These radio waves travel through a wave guide and then reach a stirrer which releases the waves.

   • The waves bounce from wall to wall until they enter the food.
     • The waves pull the water molecules that in your food one way then the other.
     • Inside of a convential oven therte are heating elements on the top and bottem of the chamber.
       • Those heating elements gradually radiate out to heat the food.
         • There is another heating element seperated by a bathle.
           • There is also a fan which sucks heat in and back out to the element.
             • Cook foods about 25 degrees lower then you normally would with a conventonal oven.
           • Food is 25% done faster in a convection oven.
             • Convection ovens have the additional fan that makes one flow of heat.
               • You can place stuff on just about any rack.
                 • Use bakeware that is light or bright .
                   • Something that is darker can cause something to crisp up.
                   • There are no hot and cold spots in a conventional oven.
               • Use something to grab food to prevent burning yourself.
         • In a conventional oven food cooks faster because all the heat that is circulating the oven.
           • To help microwave cook food, pause the microwave half way through and stir or flip your food.
   • When cooking you need to cover food with wrap.

2. There is a convectional oven and a convection.

   • When these molecules happen they rub together which produces heat.