The Principles Of Microwave Cooking; Characteristics; Techniques - Emerson MW8119S8 Owner's Manual

THE PRINCIPLES OF MICROWAVE COOKING
Microwaves
ane a
fonn of
hlgh
frequency radio waves similar to those used by a radio including AM,
Fil
and CB.
Electricity
is
converted
into microwave energy by the magnetron tube. From the magnetron tube,
microwave
energy is
transmitted to the oven where it is reflected, transmitted, and absorbed by the food.
Reflection
Microwaves are reflected by
metal
just as
a
ball
is
bounced off
of a wall.
For
this
reason, metal utensils
are
not
suitable for use in
the
microwave.
A combination of stationary interior walls and a rotating metal turntable
or
stirrer fan
helps assure that the microwaves are well distributed within the oven cavity to produce even cooking.
Transmission
Microwaves pass through some materials such
as paper, glass and plastic much like
sunlight shining through
a
window. Because these substances
do not absorb
or
reflect the microwave energy,
they are
ideal materials for
microwave oven cooking containers.
Absorption
During cooking, microwaves
will
be absorbed by food.
They penetrate to a
depth
of
about
314
to
'l
1/2
inches.
Microwave energy activates
the molecules in the food (especially water, fat and sugar), and heat is
produced.
lf
you
vigorously rub your hands together, you will feel heat produccd
by
friction. The internal cooking of larger foods is done
by conduction as
the heat which is produced by friction is conducted to the middle of the food. Foods also continue to
cook
by
conduction during standing time.
FOOD CHARACTERISTICS
Quantity:
The amount of food placed in a microwave oven has
a
direct effect on the cooking time. Small amounts of food
or liquid require less cooking time
than
larger amounts of
the same
substance.
As
quantity increases, concentration
decreases.
Size: Small pieces cook faster than large ones. To
speed cooking, cut pieces smaller than two inches (5 cm), so microwaves
can penetrate to the
middle from all sides. Pieces which are similar in size and shape cook more evenly.
Shape:
Many foods
are uneven, like a chicken, ribs or broccoli. The thin
parts will
cook faster than the
thick parts, while
uniformly thick foods cook evenly. To compensate for irregular shapes, place
thin
pieces toward the center of the dish
and thicker pieces toward the edge of the dish.
Starting Temperature: Frozen or refrigerated foods take longer to cook than foods
at
room temperature.
Bone and Fat:
Because bones conduct heat, the side of the meat the bone is on will cook first, while boneless cuts cook
slower but more evenly. Fat attracts microwaves. The middle of these foods are cooked by heat conduction.
Moisture Content: Microwaves are attracted by moisture. Naturally moist foods absorb microwaves better than dry ones.
Add a minimum of liquid to moist foods, as excess water slows cooking.
Density: The
density of
food determines
hoW
easily
the
microwaves
can penetrate and how quickly it will cook.
Porous
foods, like chopped beef or mashed potatoes, microwave faster than dense ones like steak or whole potatoes.
Piercing: Steam builds up pressure
in
foods which are tightly covered by a skin or membrane. Pierce potratoes, egg yolks
and chicken livers to prevent bursting.
MICROWAVE TECHNIQUES
Stining:
Stir foods
from
outside
to
center
of
dish
once or
twice during cooking
to
equalize heat and speed microwaving.
Foods will not
bum or stick, so there's no need
to stir constantly as you do in conventional cooking.
Arrangement: Arrange foods with thin or delicate
ends,
like
drumsticks or asparagus spears with the
thick
or
tougher portions
to the outside of the dish.
The parts which need more cooking will
receive
more
energy, so food will microwave evenly.
Spacing: lndividual
foods, such as baked potatoes and cupcakes
will cook
more
evenly
if
placed in the oven an equal
distance apart. When possible, arrange foods in a circular pattem. Similarly,
when placing foods
in
a
baking dish, anange
around the outside of dish, not lined up next to each
other. Food should not be stacked on top of each other.
Rearrangement: Reanange overlapping areas, like
trails
of long fish fillets, from top
to bottom, and
closely
packed
pieces, like
meatballs, from the outside to the center of the dish.
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