- Eng-24 -
English
Introduction
Cooking with Microwave Energy
Microwaves are a form of high frequency electromagnetic waves (approx 12 cm wavelength) similar to those
used by a radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves
travel from the magnetron tube to the oven cavity where they are reflected, transmitted or absorbed.
Reflection
Microwaves are reflected by
metal just as a ball is bounced
off a wall. A combination of
stationary (interior walls) and
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
Microwaves are absorbed by
food. They penetrate to a depth
of about 2 to 4 cm. Microwave
energy excites the molecules
in the food (especially water,
fat and sugar molecules), and
causes them to vibrate very
quickly. The vibration causes
friction and heat is produced. In
large foods, the heat which is
produced by friction is conducted
to the center to finish cooking.
Combination
Combination cooking is
ideal for roasting meats and
poultry. Combination cooking
automatically alternates between
convection and microwave
heating. The advantage to
combination cooking is that it
gives the browning of convection
and often shortens the
convectional cooking time.
Grilling
Grilling is done at high
temperatures with the food close
to the heat. This gives meat a
rich brown appearance. Only
use high-quality, well-marbled
meats for grilling since the high
temperatures can dry out the
less choice meats.