Microwave Cooking

How Microwaves Work Microwaves are waves of energy See Next Slide Magnetron tube produces microwaves Food molecules vibrate Causing friction (heat) Penetrates 1 ½- 2 in Center of food cooked by conduction

Factors Affecting Cooking Time Volume/ Quantity Density of food Composition of the food Fat Sugar Water Shape Temperature of food Starting temp Desired final temp

Safety Features Interlock switch- microwave won’t work with door open Tiny holes in the “window” are smaller than the microwave

Microwave Safe Materials Glass Plastic (of labeled microwave safe) Ceramics/ Pottery (beware certain glazes) Paper products Plastic Wrap Wax paper Paper towels (not recycled ones)

Unsafe Materials Aluminum foil wrapped foods Small amounts for shielding is ok Containers meant for the freezer or fridge (Ex: butter or cool-whip containers) Metal Including utensils

Cookware The containers you cook foods in absorb the heat from the food (conduction) Microwave safe containers allow microwaves to pass through To test microwave safeness: #1 check for a label #2 Put 1c water in the dish. Microwave 1 minute If dish is still cool = safe If dish is hot = not safe

Standing Time Food keeps cooking even after you take it out of the microwave Allow some time for the food to equalize in temperature (spread to the center of the food) So you want to test foods at the minimum recommended cooking time

Even Cooking Rotate Arrange food (like spokes on a wheel) Stir food Round shapes cook more evenly Stir food Also good to keep gravies from clumping Shield food Elevate food Even shapes and sizes of food

Preventing overcooking Check the food at the minimum suggested time Shield with a small piece of foil if food is uneven or has bones

Preventing A Mess/Sparking Arching- a discharge of static electricity that causes a spark Prick food- pierce foods with a casing with a fork to allow steam to escape Plastic Bags Potatoes Hotdogs

In case of FIRE… Push stop Unplug microwave Leave the microwave door closed

What CAN a microwave do? Reheat Shorten cooking time Defrost/ Thaw frozen foods Steam (with the proper cover) Uses less water Shorter cooking time Keeps more nutrients in the food Cook meat Cook baked products*

What CAN’T a Microwave do? Shorten cooking time on things that need to boil (ex: pasta) Brown Foods- To make up for this try: Serving with a colorful sauce Add toppings (streusel or frosting) Brush meats with BBQ sauce Baking high quality baked goods Does not brown the food Over-microwaving can make it tough or rubbery

Microwave Care Use mild, soapy water to clean