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The theory of microwave cooking
When the microwave oven is plugged
in. the ordinary electrical current is
converted to microwaves by a tube called
a magnetron. The microwaves are of very
short wave length and high frequency
The waves are then channelled into the
cavity of the oven. Distribution of
microwaves is evenly done by a stirring
fan installed in the oven. The oven walls
will reflect the microwave energy directly
to the food, causing its molecules to
vibrate at an incredibly high speed. These
vibrations generate the heat that cooks
the food, without heating the oven or
cooking container. although a container
may sometimes be warmed subsequently
by the conduction of heat from the food
cooked in it.
Once the door of the oven is opened,
during or after cooking, the magnetron
producing microwaves automatically
switches off. and cooking by microwave
energy stops instantly. Microwaves cook
in three ways:
1. Microwaves are reflected to the foods
by the metal walls of the oven. Never
use metal utensils or utensils with
metal trims, because they reflect
microwaves away from the food.
2. Microwaves are transmitted through
certain substances such as paper.
plastic, glass and ceramic without
producing heat. Cookware made of
these materials are sometimes
suitable for use in a microwave oven.
For further details. see "Cooking
Utensil"
3. Microwaves are attracted to the
liquid. sugar, fat or moisture content
in foods, causing them to vibrate at
an incredibly high speed. As the
vibrating molecules rub against each
other, this causes friction. thereby
creating heat within food.
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