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THE PRINCIPLES OF MICROWAVE COOKING
Microwaves are a form of high frequency radio waves similar to those used by a radio including AM, FM
and CB. They are, however, much shorter than radio waves; approximately four to six inches long with a
diameter of about 0.6cm (1/4
inch). Electricity is converted into microwave energy by the magnetron tube.
From the magnetron tube, microwave energy is transmitted to the oven cavity where it is reflected,
transmitted and absorbed.
Reflection
Microwaves are reflected by metal just as a ball is bounced off a wall. A combination of stationary (interior
walls) and rotating metal (turntable or stirrer fan) helps assure that the microwaves are well distributed within the
oven cavity to produce even cooking.
Transmission
Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining through a
window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials for
microwave oven cooking containers.
Absorption
During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 1.8 to 3.7cm (3
/4 to 1
1/2
inches). Microwave energy excites the molecules in the food (especially water, fat and sugar molecules), and causes
them to vibrate at a rate of 2,450,000,000 times per second. This vibration causes friction, and heat is produced. If you
vigorously rub your hands together, you will feel heat produced by friction. The internal cooking of larger foods is done
by conduction. The heat which is produced by friction is conducted to the center of food.
Foods also continue to cook by conduction during standing time.
Because microwaves dissipate, much like sunlight as it reaches the Earth's surface, they cannot be stored in food.
MICROWAVE UTENSILS
Glass, Ceramic and China
Ovenproof glass or ceramic baking dishes are the most-used microwave utensils. Many of these items are readily
available in most homes: glass measures, custard cups, mixing bowls, covered casserole, oblong baking dishes, pie
dishes and round or square cake dishes.
Tableware can be used for microwave cooking. If tableware is marked ovenproof, it is frequently safe to use in the
microwave oven.
Jars and bottles can be used to warm food to serving temperature, if the lid is removed first. Cooking should not
be done in these containers since most are not heat resistant and during extended cooking times, heat from the food
would cause cracking or breaking.
Do not use dishes with silver, gold, platinum or other metal trim. Arcing may occur and/or the dish may break.
Do not use delicate glassware. Although the glassware may be transparent to microwave energy, the heat from the
food may cause the glassware to crack.
COOKING GUIDE