Download presentation
Presentation is loading. Please wait.
Published byJosie Nolan Modified over 10 years ago
1
Happy Monday!!!
2
Microwave Unit
3
How it Works Electromagnetic waves are emitted by a magnetron tube and set in motion by a fan or turn table. Some areas get more microwaves, resulting in uneven cooking—rotating helps cook evenly. Click
4
How it Works The microwaves come out of an opening in the metal case. They are reflected off the sides of the microwave oven, and enter the food inside.
5
How it Works High frequency waves of energy Enter center of food Food molecules vibrate & create friction Friction creates heat, and cooks the food from the inside out.
6
What Can a Microwave Do? Microwave ovens can cook, defrost or reheat food in a fraction of the time it takes in conventional ovens Save up to 75% of the energy. Convenience of a “quick cook”
7
Trade Offs- Not Using an Oven Texture can change- chewier, mushier, etc. Look can change- cooked but not “browned” Consistency can change- uneven cooking
8
Proper Cookware The cookware you choose for the microwave is very important Correct cookware will not absorb heat Good materials include: – Glass Ceramics – New paper products – Wood – silicone – microwave safe plastic- (NOT cool whip containers)
9
Never Use Cookware! Recycled paper - It is re-processed with chemicals that are released when heated. General plastics – They frequently melt. Metal - Microwaves can’t penetrate metal, so energy waves are reflected, causing sparks. Foil- If foil touches the sides, sparks might happen Click
10
Cookware Shape Choose round pans rather than square or rectangular pans. – Round pans allow microwaves to hit the food evenly. Microwaves overlap in the corners of square or rectangular containers – corners will overcook. Ring shaped containers allow the microwaves to hit from the center as well as many other angles, & cook the center of the food more quickly. – formed by putting a glass or custard cup in the center of a round container
11
Recipe Conversions Use almost 1/4 less liquid because there is less evaporation. Foods containing liquid, sugar and fat attract microwaves & cook faster. Flavors tend to remain stronger so you can substantially reduce the amount of salt. Start a recipe conversion by reducing the cooking time by 3/4 of the suggested conventional cooking time. – Continue time as needed in small intervals
12
Microwave Terminology Time: total time food is exposed to microwave energy – Just a few seconds of overcooking will cause the product to dry out and become tough. Power: measured in watts. The ovens vary in wattage from 600 to 1,100 watts. – some microwaves cook faster than others – 700 watt = industry standard Standing Time: time before molecules stop vibrating & cooking is complete outside of microwave
13
Safety Features Safety Seal- contains microwaves inside structure Door Circuit Safety Switch- turns off power if door is opened during cooking Do not attempt to use a microwave if the door does not seal properly, is bent, or hinges or latches are broken. Operating an empty microwave for more than a minute or two increases heat around the magnetron and can cause damage, even a fire.
14
Safety Continued Piercing: Pierce skin casing or membrane of condensed foods – Moisture causes steam, steam builds pressure, pressure = EXPLOSION!! KA-BOOM! Covering: Covering prevents spattering, helps to distribute the heat, and retain moisture Heat: Use hot pads to remove contents in the microwave for long periods of time
15
Baked Apple Pre Lab
Similar presentations
© 2025 SlidePlayer.com. Inc.
All rights reserved.