1. Microwave Cooking

2. What is the point of this topic???
Microwaving:
Cooks food quickly
Uses less fat and liquid
Retains valuable vitamins and minerals in our foods.

3. How does a microwave work???
It makes food molecules vibrate

4. Food Factors and Microwaving:
Food Composition: the following foods get very hot in the microwave; water, fat, sugar, salt, foods that have skin that keeps moisture from evaporating.
Food Density
Shape and Size
Starting Temperature
Amount of Food

5. Power Setting:
The higher the power setting the longer the microwaves are transmitted.

6. What to use in the microwave:
Glass
Plastic
Paper

7. = DO NOT Use METAL in the microwave because…
Microwaves are reflected by metal and this can cause a fire!!! =

8. Tips for successful microwaving:
Food placement (thinner inside, thicker outside)
Cover Food (with paper towel, no plastic wrap)
Stirring, rotating, turning
Cooking time/Standing time

9. Additional Information
Never turn on the microwave oven unless there is food in it.
Clean spots and spills after every use. If allowed to build up they will absorb microwaves and cut down on cooking power.
BE VERY CAREFUL when removing food from the microwave. It can be very hot.
Whole Potatoes: 1=4 min; 2=8 min; 3=10 min.