Microwave Oven

Microwave Oven

1. How it works

   • Magnetron's emit radio waves
     • Travels through a wave guide
       • Goes through a stirrer
         • Bounces around the inside til it goes in the food
           • Water Molecules are in the food and are dipolar
             • Water molecules act like a magnet going back and forward when the radio waves pass by heating up the food

2. Convection Oven

   • How it works
     • Heating elements on the top and bottom of the oven
       • The heat radiates to transfer heat to the food
         • Has a third heater which is a fan used to emit heat then suck it back in
           • 25% faster than conventional
             • Cooks food more evenly
   • Tips
     • 25 degrees lower than conventional
       • Cooks food 25% faster than convention
         • Cooks food evenly at once
           • Use a lighter color pan when cooking with convection

3. By Franklin

4. TIps

   • Microwave oven can be uneven rearrange some parts to help cook evenly
     • Microwave ovens don't have any heating elements
       • Microwaves only penetrates food only 3/4 to 1/2 inches.
         • The more food your cooking the less energy
           • Not quicker to cook food like rice and noodles in a microwave