Cooking Guide
INTRODUCTION
1.How Your Microwave Oven Works
Microwaves are a form of energy similar to radio and television waves. Your microwave oven is con- structed 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 openings at the top of the oven. Micro- waves reflect off the metal walls of the oven. Since microwaves do not penetrate metal, cooking uten- sils made of metal are not used for cooking in the microwave. They can neither reflect nor absorb the microwaves. The microwaves can however be transmited through glass, paper, wicker and microwavable cooking dishes. Microwaves do not heat the cookware, though vessels will eventually tee1 hot from the heat generated by the food. Micro- waves are attracted to the moisture in foods and cause the water molecules to vibrate, 2,450 million times per second. This is called absorption. As the water molecules vibrate they rub against each other, producing 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 automatically stops producing microwaves. By the time microwave energy has been converted into heat in the process of making food hot, the microwaves have com- pletely dissipated.
2.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 on how much attention you pay to the food as it cooks. Your micro- wave oven is equipped with a light that turns on automatically when the oven is in operation. You can see inside the oven and check the progress of your food. Directions given in recipes to “stir”, “rotate”, etc., should be thought of as the minimum steps recommended for even cooking and speed in the microwave.
Factors affecting cooking time: The cooking times given in the recipes in this book are approxi- mate. Many factors affect cooking times. The tem- perature of ingredients used in a recipe makes a big difference in the cooking time. For example a cake made with cold butter, milk, and eggs will take con- siderably longer to bake than one made with ingre- dients that are at room temperature.
Range of cooking times: Most of the recipes in this book give a range of cooking times. In general, you will find that the food remains undercooked at the lower end of the time range. You may sometimes want to cook your food beyond the maximum time given. Personal preferences vary, as do the cooking speeds of different ovens under different condi- tions. While undercooked food may always be cooked a bit more, overcooked food can be ruined.
ReflectionTransmissionAbsorption
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