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Published byDrusilla Horton Modified over 9 years ago
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Microwave Cooking Techniques
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Microwave Oven Basics Fast and healthy Less fat and liquid Power measured in watts Higher watts- more microwaves produced Higher power- cooks faster Microwaves produced by magnetron tube
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How Microwaves Cook Food molecules vibrate Penetrate food up to 1 ½ in Water, fat, sugar heat quickly Hot spots Pierce foods to allow steam to escape Longer cooking time for dense foods Uniform thickness cooks evenly
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How microwaves cook cont’d Smaller pieces cook faster than large Colder food starts out, longer it takes More food, longer cook time
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Microwave Cookware Materials NO: metal or foil OK: glass, china, pottery, plastic Containers Shallow w/ straight sides Round pans Square and rectangle with rounded corners
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Food Placement Ring shape- microwaves enter food on all sides Leave spaces between foods Spokes of wheel: thick part towards outside, thinnest toward center
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Covering Food Plastic- vent, roll back corner Wax paper- prevents splatter Paper towels- prevents splatters, absorb excess moisture
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Stir, Rotate, and Turn Turn over dense foods Stir or rotate half way through Standing time- cooking when microwave is turned off Clean spots and spills- build up absorbs microwaves and cuts down cooking time
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