Microwaving Principles; Foods Not Suitable For Cooking By Microwave Only; Standing Time; Boiled Eggs - Panasonic Inverter NN-ST477S Operating Instructions And Cookery Book

Microwave energy has been used in this country to cook
and reheat food since early experiments with RADAR in
World War II. Microwaves are present in the atmosphere
all the time, both naturally and from manmade sources.
Manmade sources include radar, radio, television,
telecommunication links and mobile phones
How microwaves cook food
13 Amp fused socket
The microwaves cause the water molecules to vibrate
which causes FRICTION, ie. HEAT. This heat then
cooks the food. Microwaves are also attracted to fat
and sugar particles, and foods high in these will cook
more quickly. Microwaves can only penetrate to a depth
of 1 -2 inches (4-5 cm) and as heat spreads through
½
the food by conduction, just as in a traditional oven, the
food cooks from the outside inwards.
.
In a microwave
oven, electricity is
converted into
microwaves by the
MAGNETRON
Reflection
The microwaves bounce
off the metal walls
and the metal door
screen.
Transmission
Then they pass through
the cooking containers to
be absorbed by the water
molecules in the food, all
foods contain water to a
more or lesser extent.
9
I
mportant notes
The dish used to cook or reheat
the food will get warm during
cooking, as the heat conducts
from the food. Even when
micro waving, oven gloves are
required!
MICROWAVES CANNOT PASS
THROUGH METAL AND
THERE FORE METAL COOKING
UTEN SILS CAN NEVER BE
USED IN A MICROWAVE, FOR
COOKING ON MICROWAVE
ONLY
Foods not suitable for
cooking by microwave only
Yorkshire Puddings, Souffles,
Double Crust Pastry Pies.
This is because these foods rely
on dry external heat to cook
correctly, do not attempt to cook
by micro wave.
Foods that require deep fat frying
cannot be cooked either.

Boiled eggs

Do not boil eggs in your
microwave. Raw eggs boiled in
their shells can explode and
cause serious injury

Standing time

When a microwave oven is
switched off, the food will continue
to cook by conduction – NOT BY
MICROWAVE ENERGY. Hence
STANDING TIME is very
important in microwaving,
particularly for dense foods i.e.
meat, cakes and reheated meals.
(Refer to page 10).