Microwave Oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.
Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high water content food item; food is more evenly heated throughout than generally occurs in other cooking techniques.
The counter-top microwave oven was first introduced in 1967 by the Amana Corporation, and their use has spread into commercial and residential kitchens around the world. In addition to their use in cooking food, types of microwave ovens are used for heating in many industrial processes.
Importance of Microwave Ovens
Microwave ovens are a common kitchen appliance and are popular for reheating previously cooked foods and cooking a variety of foods.
They are also useful for rapid heating of otherwise slowly prepared foodstuffs, which can easily burn or turn lumpy when cooked in conventional pans, such as hot butter, fats, chocolate or porridge.
Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to produce Maillard reactions.
Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water.
Microwave ovens have a limited role in professional cooking, because the boiling-range temperatures of a microwave will not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature will. However, additional heat sources can be added to microwave ovens.
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