1. Microwaving Groovy, Baby

2. Microwave Cookery Compared to conventional oven –Less time –Less heat in kitchen 3 Basic Functions designed to perform –Cooking –Re-heating –Defrosting

3. Microwaving Best materials for transferring microwaves –Glass –Paper –Ceramic –Cardboard –Some plastics

4. Microwaving Materials not recommended for microwaves –Metal –Melamine –Recycled paper –Newspaper –Polysterene

5. Safety Test To see if a plate or dish is microwave safe, sit 1 cup of water on material, microwave at high for 1 minute 15 seconds. If water is warm but dish is cool, it’s good to use in microwave.

6. Microwaving Purpose of temperature probe –Sense internal temp Standing time –Allows heat in food to reach center without overcooking outside edges

7. Equipment Shape and Depth –Microwaves are designed for shallow, round dishes –You must shield corners of square and rectangular dishes so corners don’t overcook

8. Factors affecting cooking time Size Density Shape Temperature Amount Volume Moisture and fat/sugar content

9. Microwaves Penetrate about one inch – hence the need for shallow dishes, or frequent stirring Stirring and rotating allows for more even heating Covering foods decreases splattering

10. Microwaves Puncturing some foods like egg yolks avoids explosions Foods not recommended --- –Pork-pancakes –Hot dogs –Whole eggs –Jars with restricted openings

11. Principles of cooking Foods usually do not brown Corners/outsides cook faster than middles Foods continue to cook after being removed Fat, sugar, moisture attracts microwaves = HOT

12. Hints For pale foods, brush on browning mixture or add icings/toppings No tight fitting lids Always use pot holders Cook in small batches Watch steam burns No magnets on doors