1. Microwave Cooking

2. How it Works • Electromagnetic wave emitted by a magnetron tube and set in motion by a fan or turn table • Some areas get more microwaves, resulting in uneven cooking—rotating helps cook evenly • Microwaves are attracted to water, fat, and sugar molecules causing them to vibrate and heat

3. Waves are emitted from an opening in the metal case. Waves are then reflected off the sides and penetrate food in the process.

4. Safety Features • Seal around door • Door Safety Switch/Short Circuit Safety Switch (turns off when you open the door) Do not attempt to use if the door does not seal properly, is bent, or hinges or latches are broken!

5. Utensils • Best to use glassware, china, or ceramic dishes • Plastic and paper are good for reheating, but not for prolonged cooking. They cannot withstand high temperatures. • Make sure steam can escape or have room to build up • Avoid wax coated materials, delicate glass and anything containing metal

6. Is it safe to use? • Put an empty container in the microwave for 1 minute. Safe cookware should still be cool. or • Measure 1 cup of water and put it in the dish in question. Cook for 1 ½ -2 min. If the dish stays cool, it is safe to use in the mirowave.

7. Shapes and Arrangements • Foods cook around the outside edges first. Position heavier/denser portions on the outside. • Centers should be left empty, except when cooking 1 item. • Use a glass or bowl to keep the center open

8. Position Items 1” Apart 3 items 2 items 4 items 5 or more items

9. Shapes Etc. (cont.) • Rotate dish(es) ¼ turn once or twice during cooking • Round shapes cook more evenly—corners have more energy passed through them and may overcook • High/tall foods close to the top also receive more energy

10. Cooking / Reheating • Defrost and various power levels indicate the auto shutoffs at certain intervals • Stir while cooking to prevent uneven cooking • Cooking times will differ for every appliance as well as volume of food, size, and cooking utensil

11. Cooking Tips • Covering while microwaving evokes similar results from conventional cooking-steam is retained to tenderize food and shorten cooking time. • Shield some portions that are particularly sensitive to overcooking.

12. Standing Time • Recipes allow for “standing time.” • This is the amount of time that it takes for the food molecules to stop vibrating after the microwave process ends. • Cooking continues during this period of time, so it is factored into the recipe’s time requirement.

13. Guidelines for Using Foil • Food quantity is much greater than foil/skewers • Metal/foil is grounded along the bottom of microwave

14. Browning • Foods cooked in a microwave often do not have time to brown/crisp. • Additional ingredients can be used to create a browning effect:

15. Browning Alternatives • Teriyaki/soy sauce • BBQ Sauce • Melted Butter • Worcestershire/steak sauce • Bread crumbs • Shredded Cheese • Brown Sugar • Nuts • Jellies, Preserves, and Glazes

16. Benefits • Time Savings-cook 3-4 times faster than ovens • Energy Savings—Used up to 14% electricity of conventional oven and less power for a shorter period of time • No preheating • Auto-turn off • Quick and easy cleanup