Microwaves/Ovens

Microwaves/Ovens

1. Magnetron

   • Produces short radio waves called Microwaves

2. Stirrer

   • Fan like, blows microwaves down towards food,

3. Wave guide

   • Short rectangle box that leads microwaves to Stirrer.

4. Microwaves bounce from wall to wall until they enter the food.

5. Water molecules which are dipolar cause friction with the food which intern creates heat

6. Thermal Oven

   • Heating elements on top and bottom of oven. Heat then gradually radiates out into the food.

7. Convection Oven

   • Has extra part in between the 2 radiant pipes
     • Sucks air out from center of oven, then replaces the heat once it passes through the fan
   • Done about 25% faster than in other ovens
   • Food Cooks more evenly.
   • Cooked about 25 degrees lower than you would with Conventional oven
   • Can be placed on any rack in the oven and get even cook due to the fan
   • Use low sided or shallow pan to get better even cook among all sides.
   • Use Lighter or Brighter pans for better crispy browner cook
   • More efficient cooker
   • Saves energy by reducing cook time by 25%

8. Acceptable dishes for microwave

   • Paper, Plastic, Glass and Microwaveable dishes

9. Unacceptable dishes for microwave

   • Metal, Dishes with Gold or Silver on it.

10. Advantages of Microwaves

    • Warm up leftovers, defrost meats, soften foods

11. Techniques for Microwaving

    • Stirring, Turning, Standing time, Shielding, Covering, Rotating & Pricking