3824902
Description
Mind Map by Gracie DeBord, updated more than 1 year ago
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Created by Gracie DeBord
about 9 years ago
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Microwave Oven
- Acceptable dishes for the microwave
Annotations:
- 1. Paper 2. Plastic 3. Glass 4. Microwaveable dishes
- Acceptable Coverings for microwave
dishes
Annotations:
- 1. Paper towels 2. Wax paper 3. Plastic wrap
- Has been around since 1945
- Unacceptable dishes for the microwave
Annotations:
- 1. Metal 2. Dishes with gold or silver on it
- Foods that should not be microwaved
Annotations:
- 1. Egg in shells 2. Pancakes 3. Popcorn 4. Canning food 5. Deep-fry foods 6. Large amounts of food
- Microwaves cause molecules in food to
vibrate, which creates heat that cooks
- Energy in a microwave can be uneven
- Microwaves bounce off the sides of the oven
- The more food you cook, the less
energy there is for it to absorb
- Magnetron: electronic vacuum
tube (produces microwaves)
- Microwaves travel
through a wave guide
- Microwaves travel
through a wave guide
- Stirrer: distributes the microwave
energy to promote even cooking
- Water molecules in food are dipolar, meaning
they have a positive charge at one end and an
equal negative charge at the other.
- Act as tiny magnets as
microwaves enter the food
- The rapid vibration causes friction between the
water molecules, which produces the heat.
- Act as tiny magnets as
microwaves enter the food
- Heat is inside the food, so the food doesn't
stop cooking when you turn off the oven
- Has no heating element
- Many ovens can operate on different
power levels. (high fat content of cheese
attracts microwaves)
- At lower than 100% power levels, the oven
turns on and off, allowing times for the heat
level to equalize.
- At lower than 100% power levels, the oven
turns on and off, allowing times for the heat
level to equalize.
- Techniques for Microwaving:
- Stirring: pull heated part of the food to the center
- Turning over: microwave all sides
- Standing time: allow the foods to complete its cooking
- Shielding: small pieces of foil used to
cover wings or legs of poultry (deflects
microwaves away from that part)
- Covering: retains nutrients, holds in
moisture, and speeds up cooking
- Arrange food in circular shape: make cooking even
- Rotating: makes cooking even
- Pricking: keep from exploding (egg
yolks and potatoes)
- Select foods of the same size: cooks evenly
- Stirring: pull heated part of the food to the center
- Cooking hints:
Annotations:
- 1. Foods at refrigerator and freezer temperatures take longer to cook than those at room temperature 2. Density affects cooking time 3. Bony pieces of chicken- put on outside 4. Microwaved cook by entering the foods by the outside edges.
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