1. Introduction to Microwave Cooking The microwave has greatly impacted today’s lifestyles and cooking habits. The microwave oven has been around for commercial use since 1945. They weighed over 661 pounds and were almost 5 feet tall. The first home microwave ovens cost $1,200.00 in 1955.

2. A microwave works like this- Microwaves cause molecules in food to vibrate. This creates friction which in turn heats and cooks the food.

3. Some things to think about- Microwaves cannot penetrate metal, but they do pass through glass, ceramic, plastic and paper. Microwaves penetrate food only ¾ to 1 ½ inches. Foods will always cook from the outside of the dish toward the center. Energy in a microwave oven can be uneven.

4. A microwave has no heating element. The heat is inside the food, so food does not stop cooking when you turn off the oven. Must allow for standing time. Steam can build up inside confined areas and cause foods to explode. Most ovens can operate at several different power levels from 10% - 100%.

5. Foods cook quickly and do not allow time to brown – also no browning because no heating element as in an oven. It is not quicker to cook foods like rice or noodles in a microwave oven because they must absorb water which requires the same amount of time as on the stove top.

6. Things you should do when cooking in a microwave oven- Dishes in a microwave become hot from the heat of the food inside of it not from the heat of the dish/container. Always use pot holders to avoid burns. Always use glass, ceramic, or plastic dishes that are microwave safe.

7. Because microwaves can cook unevenly it is important to rearrange foods while they are cooking. Carousels or turntables keep dishes turning and cooking food evenly. Arrange foods so that the thickest parts are toward the outside of the oven.

8. Larger amounts of food require more cooking time. Pierce foods with a skin to allow steam to escape during cooking. ( egg yolks, potatoes or sausage) When heating cheese, use less than l00 percent power so the outside edges do not burn.

9. Because foods, especially meats, cooked in the microwave do not always look appealing, use sauces, herbs or toppings for appeal. Most kitchens require both a microwave oven and a conventional stove for the quickest and most efficient meal preparation.

10. Advantages of a microwave- Warms up leftovers-  Faster than conventional oven  Does not dry out food  Retains a foods nutrients (not tossed out with cooking water).

11. Advantages- Defrosting meat  Turn food often.  Separate pieces.  Immediately complete cooking process in oven.

12. Advantages- Soften hard brown sugar to use immediately. Plumps up raisins. Freshens snacks and chips. Eliminates extra oils and fats in preparing foods.

13. Acceptable dishes- Paper Plastic Glass Most ceramics Some foam

14. Unacceptable dishes- Metal Dishes with gold or silver rims.

15. How to cover when cooking- Each type of cover will create a different environment in the microwave: Use paper towels to absorb moisture, spatter and spills Use wax paper to hold in some of the moisture of the food Use plastic wrap to hold in moisture

16. Do NOT microwave- Eggs in shells; they will explode. Pancakes; won’t get a crust on them Deep-fry foods; fat temperatures cannot be controlled. Large amounts of food; takes too long and not as efficient.

17. Techniques for microwaving- Stirring- to pull heated part of the food to the center. Turning over- to microwave all sides of the food Standing time – to allow the foods to complete it cooking (place directly on the counter) Shielding- small pieces of foil used to cover wings or legs of poultry to deflect microwaves away from that part.

18. Using the TIMER feature! Always program the TIMER key pad when using your microwave to time foods cooking on your oven or stove top! Never turn on your microwave without food inside. The microwaves will deflect back to the core of the oven and burn out the motor. 