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INTRODUCTION TO
MICROWAVE COOKING
•
Microwaves are invisible waves of
electromagnetic energy similar to radio
waves. Instead of being converted to sound
as in a radio or mobile phones, it is converted
into a heat source which heats food from
the inside.
•
Microwaves cook because food molecules
of water, fat and sugar react to the energy
provided by the microwaves. That energy is
absorbed by the food causing the molecules
to vibrate quickly. This movement creates
friction which causes the food to heat up and
therefore cook.
•
The energy in a microwave is not distributed
evenly throughout the cavity. The turntable
rotates constantly while cooking which
prevents uneven cooking.
•
Microwave cooking is considered the “cool”
cooking method as only the food gets hot and
surrounding air stays cool.
•
Microwaves are safe and economical on
electricity with savings up to 50%.
•
Ovens need no preheating therefore the
kitchen stays cooler. Cooking is cleaner with
less odours and washing up is reduced.
•
Microwave ovens cook foods rapidly, some
foods are better cooked in a microwave
oven as they retain more flavor, texture and
goodness, such as plain fish fillets, soft fruit,
vegetables and fat free cakes.
•
In a microwave the heat is produced INSIDE
the food. In all other conventional cooking
methods, heat is applied from OUTSIDE
through transference of heat by convection
or radiation.
•
Microwave energy penetrates the food to
a depth of about 25mm. Small foods under
5cm in diameter such as eggs are penetrated
to the centre from all sides. In larger foods,
energy creates heat in the outer layer; this
then moves to the centre by conduction, as it
does with conventional cooking.
SOME IMPORTANT TIPS FOR
MICROWAVE COOKING
To help equalize energy in the food so that it
cooks evenly follow these helpful tips.
1. Arrange foods with varying size ends, such
as chicken drumsticks and broccoli with
the thicker or tougher part positioned to the
outside of the dish. This ensures the parts
that require more cooking will receive more
energy, so the food will cook evenly.
2. Covering the dish during cooking holds
in the heat and steam to speed up cooking
time. Use a microwave safe lid or plastic
wrap that has been vented by turning back
one edge at the side of the dish to form
a narrow vent to release excess steam.
3. Choose cooking dishes that are shallow
and preferably have straight sides.
Shallow dishes enable the food to cook
faster and straight edges prevent the edges
from being overcooked.
4. Arrange individual items such as ramekins
or whole potatoes around the outside of the
turntable. Make sure to leave space between
items so the energy can penetrate from
all sides.
5. Use round shaped microwave dishes.
Round shapes cook more evenly than
square or rectangle dishes which absorb
most of the energy in the corners causing
food to overcook and toughen.
6. Heat breads, biscuits or oily food on the
crisper pan or paper towel. This prevents
the build up of steam between food and
glass turntable, keeping surfaces crisp
and dry. Cover foods with paper towel to
prevent splatters.
7. Stir foods from the outside to centre of
the dish once or twice during cooking to
equalize heat and speed microwaving.
8. Turn medium to large food items over twice
during microwaving. This enables even
exposure to microwaves.
