Microwave notes

Microwave notes

1. A Magnetron produces shock radio waves called microwaves

2. Such ovens these waves travel through a waveguide a rectangular metal tube to a stirrer a fan-like device that scatters the waves around the metal interior of the oven the waves bounce from wall to wall.

3. In most foods are dipolar that is they have a positive electrical charge at one end and an equal negative charge at the other end.

4. These dipolar molecules act as tiny magnets and as microwaves pass into the food the molecules are pulled first one way than the other by a magnetic field created by the waves this back-and-forth motion of the molecules

5. Convection oven Vs Conventional oven

   • in a conventional radiant oven also called a thermal oven there are heating elements on the top and bottom of the oven chamber.
     • The heat gradually radiates out from these elements to transfer heat to the food a convection oven has a third heating element.
       • A convection oven is usually done about 25% faster than in a conventional oven this time-saving can really add up on long cooked items roasting a turkey in a convection oven for instance can save you about an hour another benefit of convection is that food cooks more evenly with all that air moving around.
   • Eliminates the hot and cool spots.
   • A convection oven you can bake cookies on three racks at once and they'll all get evenly browned.
   • A conventional oven is you can place it on just about any rack in the oven and the reason being is there's heat circulating all throughout that entire oven cavity and since there's no hot spots or cold spots doesn't matter where you really place it.
   • cooking with a conventional oven is you should use a pan that's a little bit more shallow or low-sided because you want that heat to cover over your foods
   • Cooking with a conventional oven is you want to use bakeware that is light or bright something that's darker will cause something to cook and crisp up and 01:49 become more brown on the bottom before the top has finished cooking
   • The problem with conventional ovens is that hot air rises so the upper half of the oven will always be warmer than the lower half
   • Convection ovens use a fan to circulate the air within the oven to equalize the temperature so no matter where you place your dish or how many dishes you cook at the same time they all cook evenly.