1 Microwave Cooking Chapter 49

2 What Tasks are microwaves suited for?? Cooking small amounts of food Cooking small amounts of food Ideal for reheating Ideal for reheating Defrosting Defrosting

3 How a Microwave Works 1. Turn it on 1. Turn it on 2. Activate the magnetron tube 2. Activate the magnetron tube –Converts electrical energy into microwaves Microwave = type of energy wave, similar to a radio wave, that operates at a very high frequency Microwave = type of energy wave, similar to a radio wave, that operates at a very high frequency

4 3. stirrer blade or fan, in top of oven 3. stirrer blade or fan, in top of oven –Distributes waves throughout oven –Hit food directly or bounces off walls –Does not pass through metal 4. cause molecules in food to vibrate (rub) against each other which produces heat 4. cause molecules in food to vibrate (rub) against each other which produces heat

5 Microwave Cooking Doesn’t change appearance of food greatly Doesn’t change appearance of food greatly Retain bright colors Retain bright colors Less fat and water used so foods have fewer calories Less fat and water used so foods have fewer calories Less loss of nutrients Less loss of nutrients

6 Settings Measured in watts Measured in watts Most at 700 to 800 watts Most at 700 to 800 watts –Found on back of oven Lower wattage = longer cooking times Lower wattage = longer cooking times High wattage = shorter cooking times High wattage = shorter cooking times Digital control panel Digital control panel

7 Cookware Ceramic, glass, plastic Ceramic, glass, plastic Heat resistant Heat resistant Ceramic dishes that are not microwave safe may shatter in oven Ceramic dishes that are not microwave safe may shatter in oven Metal pans not to be used Metal pans not to be used –Arcing =sparks that can damage oven or cause fire Metallic trim not safe either Metallic trim not safe either Avoid recycled paper, may have metal fragments in it Avoid recycled paper, may have metal fragments in it

8 Recipes written over 10 years ago are written for lower wattage ovens Recipes written over 10 years ago are written for lower wattage ovens

9 Microwave Techniques Stirring and rotating Stirring and rotating Waves penetrate 1 ½ inch into foods Waves penetrate 1 ½ inch into foods Soups, stews, containing liquids heat evenly (stir occasionally) Soups, stews, containing liquids heat evenly (stir occasionally) Rotation – turning dish a quarter of half turn partway through cooking Rotation – turning dish a quarter of half turn partway through cooking Defrosting Defrosting Cuts down on meal time preparation Cuts down on meal time preparation Depends on food density Depends on food density Cook immediately Cook immediately

10 Covering Paper towels Paper towels Waxed paper Waxed paper Microwave-safe dishes Microwave-safe dishes Microwave-safe plastic wraps Microwave-safe plastic wraps

11 Puncturing Avoids bursting Avoids bursting Pierce potatoes Pierce potatoes Pierce sealed plastic Pierce sealed plastic

12 Shielding Shield = cover parts of food that might overcook Shield = cover parts of food that might overcook Use small pieces of aluminum foil Use small pieces of aluminum foil –Not to touch sides of oven

13 Standing Time Standing time= time allowed for the food to continue to cook after the microwave oven is turned off Standing time= time allowed for the food to continue to cook after the microwave oven is turned off

14 Variables in Cooking Variables = conditions that determine how long a food needs to be micro waved and at what power level Variables = conditions that determine how long a food needs to be micro waved and at what power level

15 Variables 1. food moisture, fat, sugar content 1. food moisture, fat, sugar content –Heats quickly –“hot spots” = burn tongue although not hot –Salt attracts waves so salt after cooking

16 Variables 2. food density 2. food density –Dense food takes time to cook –Rolls, cakes take little time to cook

17 Variables 3. food volume 3. food volume –More food = longer time to cook

18 Variables 4. food shape 4. food shape –Unevenly shaped food = uneven cooking –If uneven, put thin pieces toward center of plate

19 Variables 5. food starting temperature 5. food starting temperature –Foods at room temperature cook faster than foods that are colder

20 Safety Considerations Always remove cover away from you Always remove cover away from you Avoid using dishes not microwave-safe Avoid using dishes not microwave-safe Do not use extension cords Do not use extension cords Keep oven clean and in good working order Keep oven clean and in good working order

21 Testing Microwave 1. Place a ready-to-bake pie crust on waxed paper; microwave on high power for seven minutes. 1. Place a ready-to-bake pie crust on waxed paper; microwave on high power for seven minutes. Check the underside of the crust for brown spots, which indicate where the oven heats more quickly. Check the underside of the crust for brown spots, which indicate where the oven heats more quickly. –This tendency is exaggerated by the fat in the crust. If your microwave oven has hot spots, be sure to rotate food during cooking.

22 Another Test 2. set the cookware and a glass bowl containing half a cup of water in the oven. Microwave on high power for one minute. If the water is hot and the cookware is not, cookware may be used for microwaving. 2. set the cookware and a glass bowl containing half a cup of water in the oven. Microwave on high power for one minute. If the water is hot and the cookware is not, cookware may be used for microwaving. Warm cookware and cool water indicate cookware is absorbing energy. It will not transfer heat to food efficiently and may crack Warm cookware and cool water indicate cookware is absorbing energy. It will not transfer heat to food efficiently and may crack

23 Choosing Foods Moist foods, those cooked in sauces, foods that don’t need to be crispy Moist foods, those cooked in sauces, foods that don’t need to be crispy –Never operate oven when empty –Don’t attach magnets to the oven –Keep door seal clean so door closes securely –Loosen tight-fitting caps/covers on food containers to prevent steam build up –Don’t reuse microwaveable containers of commercially frozen foods.Discard the food if the package turns brown during cooking.

24 Real Life Application Vince was preparing his dinner in the microwave oven. He began cooking a piece of chicken. When it was halfway done, he put in a small dish of peas and continued cooking. When the chicken was almost done, he added a cup of custard. Why did he put the food in this order? Vince was preparing his dinner in the microwave oven. He began cooking a piece of chicken. When it was halfway done, he put in a small dish of peas and continued cooking. When the chicken was almost done, he added a cup of custard. Why did he put the food in this order? –Effects of food density, volume, moisture, fat and sugar content on cooking time for each course