Emerson MW8168B Owners Manual - Page 19

C O O K I N GG U I D E T H EP R I N C I P L EOSF M I C R O W A VCEO O K I N G Mlcrowaves are a form of hlgh frequency radio waves slmilar to those used by a radlo including AM, FM and CB. Electrlcityls convertedinto microwave energy by the magnetron tube. From the magnetron tube, microwave energy is transmitted to the oven where lt ls reflected, transmitted, and absorbed by the food. Reflection Microwavesare reflectedby metaljust as a ball is bounced off a wall. For this reason, metalutensilsare not suitablefor use in the microwave.A combinationof stationarywalls and a rotatingmetalturntableor stirrerfan helps assurethat the microwavesare well distributedwithinthe ovencavityto produce evencooking Transmisslon Microwavespass throughsome materialssuch as paper,glassand plasticmuch like sunlight shiningthrough a window. Becausethese substancesdo not absorb or reflectthe microwaveenergy,they are ideal materialsfor microwaveoven cookingcontainers. Absorption Duringcooking,microwaveswill be absorbedby food. They penetrateto a depth of about 3/4 to 1 1/2 inches. Microwaveenergyactivatesthe moleculesin the food (especiallywater, fat and sugar),and heat is produced.lf you vigorouslyrub your hands together,you will feel heat produced by friclion.The internalcookingof largerfoods is done by conduction as the heatwhich is producedby frictionis conductedto the middleof the food. Foods also continueto cook by conductionduringstandingtime. FOODCHARACTERISTICS QuantityT: heamountof foodplacedin a microwaveovenhasa directeffecton the cookingtime.Smallamount'osf foodor liquidrequirelesscookingtimethanlarger amountsof the samesubstanceA.squantityincreasesc,oncentratiodnecreases. Size:SmallpiecescookfasterthanlargeonesT. ospeedcookingc, ut piecessmalletrhan 2-inchess, o microwavecsanpenetratteo themiddlefromallsides.Pieceswhichare similarin sizeandshapecookmoreevenly. Shape:Manyfoodsareunevenl,ikea chickenr,ibsor broccoliT. hethinpartswillcook fasterthanthethickparts,whileuniformltyhickfoodscookevenlyT. ocompensatfeor inegulasr hapesp, lacethinpiecestowardthecenterof thedishandthickerpiecestowardtheedgeof thedish. StartlngTemperatureF: rozenor refrigeratefdoodstakelongerto cookthanfoodsat roomtemperature. Boneand Fat:Becausebonesconducht eatt,hesideof meat heboneisonwillcookfirst, whilebonelesscutscookslowerbutmoreevenlyF. atattractsmicrowavesT.hemiddle of thesearecookedby heatconduction, MolstureContent:Microwaveasreattractedby moistureN. aturallymoistfoodsabsorb microwavebsetterthandryones.Add a minimumof liquidto moistfoods,as excess waterslowscooking. Denslty:Thedensityof fooddeterminehsoweasilythemicrowavecsanpenetrateandhow quicklyit willcook.Porousfoods,likechoppedbeefor potatoesm, icrowavfeasterthan d e n s eo n e sl i k es t e a ko r w h o l ep o t a t o e s . Piercing:Steambuildsup pressurein foodswhicharetightlycoveredby a skinor membrane.Piercepotatoese, ggyolksandchickenliversto prevenbt ursting. 18