1. Microwave Ovens © PDST Home Economics

2. Choosing a microwave cooker Cost / amount of money available /value for money Size of family - amount of use Quality of appliance / brand name Wattage /power or speed of microwave Safety : safety symbols, child lock Easy to use / well designed Modern features : automatic defrost, grill, oven Guarantee Colour/stainless steel finish to match other items

3. Advantages Saves time/quick Useful in busy households for reheating Useful in emergencies – defrost function Healthier saves nutrients, no added fat in cooking Cheap to run / energy efficient Easy to use / no particular cooking skills needed Use for sterilisation e.g.. soothers, etc.

4. Uses Cooking Reheating Defrosting Melting Sterilising

5. Using Follow manufactures instructions Cover food.Why? Speeds up cooking /prevents drying out Turn or stir food during cooking. Why? Ensures even cooking Arrange food in a circle, thickest part outwards. Why? Ensures even cooking Use glass, plastic or paper not metal containers. Why? Metal sparks and breaks the mechanism

6. Using Prick foods with a skin before cooking e.g.. tomatoes. Why? Foods would explode in oven Allow standing time if necessary Standing time? part of the cooking process that happens outside the oven the centre of the food continues to cook by conduction ensures that food is fully cooked Do not switch on when empty. Why? Breaks the mechanism Use with small quantities of food rather than large. Why? Ensures food is fully cooked

7. Cleaning Wipe up spills at once Unplug before cleaning Remove turntable and wash separately Wipe out with hot water and detergent and dry Don’t use harsh abrasives Wash, dry, polish the outside occasionally

8. The Refrigerator

9. Metal cabinet with well insulated walls Cooling cabinet Low Temperatures (2°C - 5°C) Controlled by thermostat Low temperatures slows down the rate at which bacteria grow preventing food decay Work by removing heat from inside the cabinet

10. Advantages Stores food Food is protected from dust and flies Food stays fresher for longer Reduces the risk of food poisoning Less leftovers /waste Less shopping trips

11. Choosing a refrigerator Cost Size Number of people in the house Colour With or without freezer Ease of cleaning Modern features Energy efficiency Defrosting Quality of appliance / brand name Guarantee

12. Using Keep away from heat source. Why? Puts extra pressure on the motor to reduce the temperatures inside the fridge Cover all foods. Why? To prevent drying out Food should be cold going into fridge Keep in suitable part of fridge Check foods daily for expiry date

13. Using Use food in rotation Do not pack food too tightly Clean out and defrost regularly Keep door closed Wipe up spills immediately Keep raw meat on bottom Wrap strong smelling foods e.g. onions. Why? To prevent cross flavourings

14. Cleaning Unplug first Remove all food Take out all shelves and removable storage containers Wash with warm water and bread soda Rinse and dry Replace shelves and food Wash and clean the outside Plug in again

15. Star - rating A star rating applies to the storage of frozen foods One star rating -6˚C storage 1 week Two star rating -12˚C storage 1 month Three star rating -18˚C storage 3 months Four star rating -18˚C to -25˚C storage up to 1yr

16. Homework Draw a simple diagram of a fridge and indicate where you would store the following 1. two fresh fillets of mackerel 2. head of lettuces 3. carton of cream 4. leftover cooked lamb 5. butter 6. fresh pork chops 7. cheese