convection, conventional, microwave notes

convection, conventional, microwave notes

1. microwave

   • tips
     • never use metal in a microwave
     • rearange or stir foods multiple times when cooking
     • plastic wrap or paper towels can be placed over the food to prevent splatters
   • how it works
     • the microwave causes the molecules of the food to vibrate, hating it
     • foods are cooked from the outside to the center
     • the more food there is the longer it needs to be cooked because there is less energy to go around

2. conventional oven

   • tips
     • use oven mitts when getting items out, they will be hot
     • only bake cookies on 1 rack because they will cook unevenly depending on the rack
     • make sure you food is cooked to a specific degree when cooking meat so it does not turn out raw
   • how it works
     • heating elements on the top and bottom
     • the heat radiates towards the center of the oven

3. convection

   • tips
     • lower temp by 25 degrees
     • any rack can be used to cook
     • it cooks 25 percent faster
     • use a shallow low sided pan
     • use light or bright cookware
   • how it works
     • has a fan inside to move the heat inside