Microwave Cooking

1. Microwave Cooking • How a Microwave Oven Works • They vary in • Size • Power • Features • They produce microwaves or energy waves that penetrate food and agitate its molecules • Heat only the food • The container usually does not get hot . • They are a fast and convenient way to cook • Foods cook up to 75% faster than conventional ovens

2. Used to: • Reheat leftovers • Cook food • Defrostfrozen food • Thawing or unfreezing frozen foods • Microwaves use less electricity. • Nutrients in food are better preserved. • Quick cooking time • Foods such as vegetables require little or no added water.

3. Using a Microwave Oven • Amount of power is measured in watts. • Most microwaves use a maximum of 500-700 watts. • The higher the wattage, the faster foods will cook. • Choosing Cookware • Containers should be labeled “microwave safe”. • Don’t get too hot • Don’t melt • Don’t crack • Don’t shatter

4. Round containers allow more evencooking. • Metal containers should never be used. • Aluminumfoil should not be used as a cover. • Microwaves can’t pass through metal. • Metal can cause arcing. • Electrical sparks that can damage a microwave and start a fire. • Brown paper bags and other products from recycled paper should also be avoided. • They can catch fire.

5. Cooking Preparation • Choose a container that will fit into the microwave. • Use containers with extraspace so foods won’tboilover. • Arrange the food so that it can heat up or cook evenly. • Cut into pieces of the same size. • Place thickest pieces toward the outside of the container. • That is where the most energy is.

6. Use a fork or knife to piercefoods that are encased in a skin. • Whole potatoes • Hotdogs • Cover foods so they hold in moisture and do not spatter. • Paper towels • Waxed paper • Plastic wrap • Covers that come with microwavable containers • Cover food loosely to let steam escape.

7. The Cooking Process • Stirring • Soups and stews to cook evenly. • The outside cooks first. • Stir outer edges toward the center. • Rearranging • Some foods might have to be turned after a few minutes. • Baking potatoes • Rotating • Turning the dish a quarter-turn or a half-turn. • Follow package directions. • Some microwaves have a turntable that automatically rotates whenever the oven is in use. • Standing Time • To let temperatures equalize • Very important • Foods continue cooking

8. Variables in Microwave Cooking • Conditions that determine how long a food needs to be cooked and at what power level. • Density • The denser the food, the longer it takes to cook. • Heavy for its size • Volume of food • Amount or number of servings determines power and time needed. • Small amounts cook faster. • Shape of food • Round foods cook more evenly than foods with corners. • Thin pieces cook more quickly than thick pieces. • Temperature of food • If at room temperature, it will heat faster than food taken from the refrigerator or freezer.

9. Safe Use of Microwave Ovens To avoid fires and other accidents: • Use dishes labeled “microwave safe”. • Remove covers slowly after food is cooked • Tilt the cover or remove plastic wrap so that steam escapes away from you. • Don’t microwave foods in containers that are completely sealed. • Pressure from steam builds and the container could burst. • Don’t use an extensioncord with a microwave. • Give it it’s own outlet. • If the oven door does not close tightly or if you hear unusual sounds coming from the oven, tell an adult. • If there are sparks inside the oven or if there is a fire • Turn off the oven or unplug it immediately and get help. • Microwaves are generally safe to use.