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How the Microwave Oven Works
Microwaves are a form of energy similar to radio and television waves and
ordinary daylight. Ordinarily, microwaves spread outwards as they travel
through the atmosphere and disappear without effect. Microwave ovens,
however, have a magnetron which is designed to make use of the energy in
microwaves. Electricity supplied to the magnetron tube, is used to create
microwave energy. These microwaves enter the cooking area through
openings inside the oven. A turntable or tray is located at the bottom of the
oven. Microwaves cannot pass through metal walls of the oven, but they can
penetrate such materials as glass, porcelain and paper, the materials out of
which microwave-safe cooking dishes are constructed. Microwaves do not
heat the cookware, though cooking vessels will eventually get hot from the
heat generated by the food.
A very safe appliance. Your microwave oven is one of the safest of all home
appliances. When the door is opened, the oven automatically stops
producing microwaves. Microwave energy is converted completely to heat
when it enters food, leaving no "left over" energy to harm you when you
cook your food.
Getting The Best Results From Your Microwave Oven
Keeping an eye on things. The recipes in this book have been formulated
with great care, but your success in preparing them depends, of course, on
how much attention you pay to the food as it cooks. Always watch your food
while it cooks. Your microwave oven is equipped with a light that turns on
automatically when the oven is in operation, so that you can see inside and
check the progress of your recipe. Directions given in recipes to 'elevate',
'stir', and the like should be thought of as the minimum steps recommended.
If the food seems to be cooking unevenly, simply make the necessary
adjustments you think appropriate to correct the problem.
Factors affecting cooking times. To check the wattage of your oven, refer to
the specifications at the beginning of this book. Many factors affect cooking
times. The temperature of ingredients used in a recipe makes a big difference
in cooking times.
For example, a cake made with ice-cold butter, milk, and eggs will take
considerably longer to bake than one made with ingredients that are at room
temperature. All of the recipes in this book give a range of cooking times. In
general, you will find that the food remains under-cooked at the lower end of
the time range, and you may sometimes want to cook your food beyond the
maximum time given, according to personal preference. The governing
philosophy of this book is that it is best for a recipe to be conservative in
giving cooking times. While undercooked food may be cooked more,
overcooked food could be ruined. Some of the recipes, particularly those for
bread, cakes, and custards, recommend that food be removed from the oven
when they are slightly undercooked. This is not a mistake. When allowed to
stand, usually covered, this food will continue to cook outside of the oven as
the heat trapped within the outer portions of the food gradually travels
inward. If the food is left in the oven until it is cooked all the way through, the
outer portions will become overcooked or even burnt. As you gain
experience in using your microwave oven, you will become increasingly
skillful in estimating both cooking and standing times for various foods.
7
Introduction
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