INTRODUCTIONTO MICROWAVECOOKING
HOW YOUR MICROWAVE OVEN WORKS Microwaves are a form of energy similar to radio and television waves. Your microwave oven is constructed in such a way as to take advantage of microwave energy. Electricity is converted into microwave energy by the magnetron tube, and microwaves are then sent into the cooking area through a plate at the right side of the oven. Microwaves reflect off the metal walls of the oven. Since micro- waves do not penetrate metal, cooking utensils made of metal are not used for cooking in the microwave. The microwaves can however be transmitted through glass, paper, wicker and microwavable cooking dishes. Microwaves do not heat the cookware, though vessels will eventually feel hot from the heat generated by the food. Microwaves are attracted to the moisture in foods and cause the molecules to vibrate, 2,450 million times per second. As the molecules vibrate, they rub against each other, producting friction. This friction, in turn, causes the food to get hot. If you have trouble imagining how this is possible, just think how hot your hands would get if you rubbed your palms together 2,450 million times per second!
A very safe appliance: Your microwave oven is one of the safest of all home appliances. When the door is opened, the oven automati- cally stops producing microwaves. By the time microwave energy has been converted into heat in the process of making food hot, the microwaves have completely dissipated.
Factors affecting cooking times: The cook- rng times given in the recipes in this guide are approximate rather than exact. Many factors affect cooking times. The temperature of ingre- dients used In a recipe makes a big difference in cooking time. For example, a cake made with
HOW CHARACTERISTICS OF FOODS AFFECT MICROWAVE COOKING
Height of foods: The upper portion of tall foods, particularly roasts, will cook more quickly than the lower portion. Therefore, it is wise to turn tall foods during cooking. some- times several times.
Density of foods: Light, porous food such as cakes and breads cook more quickly than heavy, dense foods such as roasts and cas- seroles. You must take care when microwaving porous foods that the outer edges do not become dry and brittle. Shield edges with foil or microwave at a low power level.
SPECIAL TECHNIQUES IN MICROWAVE COOKING
Arranging and spacing: Individual foods such as baked potatoes, cupcakes, and hors d’oeuvres will heat more evenly if placed in the oven an equal distance apart, preferably in a circular pattern. Never stack foods on top of one another.
Stirring: Stirring is one of the most important of all microwaving techniques. In conventional cooking, foods are stirred for the purpose of blending. Microwaved foods, however, are stirred in order to spread and redistribute heat. Always stir from the outside toward the centre, in order to distribute the heat as the outside of foods heats first.
Turning over: Large, tall foods such as roasts and whole chickens should be turned, so that the top and bottom will cook evenly. It is also a good idea to turn
Shielding: Strips of aluminum foil, which block microwaves, are sometimes placed over the corners or edges of square and rectangu- lar shaped foods to prevent those portions from overcooking. Never use too much foil, and make sure the foil is tightly secured to dish, or else you may cause “arcing”.
Elevating: Thick or dense foods are often elevated so that microwaves can be absorbed by the underside and centre of the foods.
Browning: Meats and poultry that are cooked fifteen minutes or longer will brown lightly in their own fat. Foods that are cooked for a shorter period of time may be brushed with a browning sauce to achieve all appetiz’ig color.
UTENSILS
Never use metal or