Microwaves work by emitting electromagnetic waves that cause water molecules in food to move, creating friction and heat. This heat starts on the outside of food and moves inward. Denser foods take longer to cook than less dense foods. Common ingredients microwaves are attracted to include fat, sugar, and water. Acceptable microwave-safe cookware includes glass, paper, and plastic, while metal pans are dangerous. Coverings like paper towels can prevent splatters and retain moisture during cooking. Proper microwave techniques such as stirring, turning, rotating, and allowing standing time help food cook evenly. Cooking time increases with larger portions or denser foods. Some foods like eggs in shells should not be microwaved.

1. Microwaves

2. In 1945, Dr. Perry Spencer
was working in his lab
when he felt heat
coming from a nearby
vacuum tube emitting
microwaves. He placed
a chocolate bar near the
warm tube and
watched
it melt which
was the
beginning of the
modern
day
microwave!

3. A MAGNETRON TUBE emits electromagnetic
waves evenly throughout the microwave causing
MOTION of water molecules in food, creating
FRICTION, resulting in HEAT -cooking the food.

4. Motion
Friction
Heat
This heat starts on the outside of the food & moves in.
The more dense the food, the longer it will take to cook.
EXAMPLE = A baked potato vs. herbal tea

5. Ingredients microwaves are
attracted to are:
1. Fat
2. Sugar
3. Water

6. Acceptable Microwave
Cookware:
- Glass
- Paper or Plastic
- Microwave Cookware

7. Unacceptable Microwave
Cookware:
Metal pans:
DANGEROUSLY hot
and reflective heat
Decorative China:
pieces with gold or silver
plating on it = TOO
HOT!

8. Acceptable Coverings:
Paper Towels:
Absorbs moisture, spatters,

and spills
NOT RECYCLED PAPER!
Waxed or Parchment Paper:
Prevents splatter messes
Holds in some of the moisture
Plastic Wrap:
Holds in moistures; BE
CAREFUL!
Cookware Lid:
Prevents splatters and

9. Microwave Techniques:
Stirring: To distribute heat of food evenly.
Turning Over: To microwave food all sides.
Covering:

A: Retains nutrients

B. Holds in moisture

C. Speeds up cooking
Rotating: regulates hot spots
Pricking:
(egg yolks ; potatoes; casing)
To keep from exploding!
Select foods of the same size:
To allow food to cook more evenly

10. Standing Time:
Time at the end of microwaving
to allow food to finish cooking
outside of the oven.

11. Microwave Cooking Time will
INCREASE with:
1.) Larger size of food:
EXAMPLE:
small vs. large potato
2.) Larger quantity or number
EXAMPLE: 3 burritos vs. 1 burrito

12. Foods that should NOT
be cooked in
the microwaved
Eggs in a shell !!!
Pancakes-they will not brown or
get a crust on them.
Canned foods –temperature
does not get high enough to
cook out bacteria.
Deep-fry foods- fat cannot be
controlled!
Large amounts of foodTakes too long, not as

13. ROUND containers cook more evenly
because heat does not get trapped in the
corners or cause “hot spots”!