1. Happy Monday!!!

2. Microwave Unit

3. How it Works Electromagnetic waves are 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. Click

4. How it Works The microwaves come out of an opening in the metal case. They are reflected off the sides of the microwave oven, and enter the food inside.

5. How it Works High frequency waves of energy  Enter center of food  Food molecules vibrate & create friction  Friction creates heat, and cooks the food from the inside out.

6. What Can a Microwave Do? Microwave ovens can cook, defrost or reheat food in a fraction of the time it takes in conventional ovens Save up to 75% of the energy. Convenience of a “quick cook”

7. Trade Offs- Not Using an Oven Texture can change- chewier, mushier, etc. Look can change- cooked but not “browned” Consistency can change- uneven cooking

8. Proper Cookware  The cookware you choose for the microwave is very important  Correct cookware will not absorb heat  Good materials include: – Glass Ceramics – New paper products – Wood – silicone – microwave safe plastic- (NOT cool whip containers)

9. Never Use Cookware! Recycled paper - It is re-processed with chemicals that are released when heated. General plastics – They frequently melt. Metal - Microwaves can’t penetrate metal, so energy waves are reflected, causing sparks. Foil- If foil touches the sides, sparks might happen Click

10. Cookware Shape Choose round pans rather than square or rectangular pans. – Round pans allow microwaves to hit the food evenly. Microwaves overlap in the corners of square or rectangular containers – corners will overcook. Ring shaped containers allow the microwaves to hit from the center as well as many other angles, & cook the center of the food more quickly. – formed by putting a glass or custard cup in the center of a round container

11. Recipe Conversions Use almost 1/4 less liquid because there is less evaporation. Foods containing liquid, sugar and fat attract microwaves & cook faster. Flavors tend to remain stronger so you can substantially reduce the amount of salt. Start a recipe conversion by reducing the cooking time by 3/4 of the suggested conventional cooking time. – Continue time as needed in small intervals

12. Microwave Terminology Time: total time food is exposed to microwave energy – Just a few seconds of overcooking will cause the product to dry out and become tough. Power: measured in watts. The ovens vary in wattage from 600 to 1,100 watts. – some microwaves cook faster than others – 700 watt = industry standard Standing Time: time before molecules stop vibrating & cooking is complete outside of microwave

13. Safety Features  Safety Seal- contains microwaves inside structure  Door Circuit Safety Switch- turns off power if door is opened during cooking  Do not attempt to use a microwave if the door does not seal properly, is bent, or hinges or latches are broken.  Operating an empty microwave for more than a minute or two increases heat around the magnetron and can cause damage, even a fire.

14. Safety Continued Piercing: Pierce skin casing or membrane of condensed foods – Moisture causes steam, steam builds pressure, pressure = EXPLOSION!! KA-BOOM! Covering: Covering prevents spattering, helps to distribute the heat, and retain moisture Heat: Use hot pads to remove contents in the microwave for long periods of time

15. Baked Apple Pre Lab