A microwave is well in more than half of all households. The extent to which it is used, however, is very different. Often, it only serves to warm and thaw food. But the microwave oven can do much more. Also, the assessment of the effect of microwaves on health and food makes the ghosts divorce. Many consumers still have reservations about microwave technology.
This is how the microwave works
Microwaves are electromagnetic rays. They are produced in the microwave oven by converting the electric current. Responsible for this is the so-called magnetron, which represents the core of the device. A wave stirrer distributes the generated microwaves throughout the oven.
The turntable and the reflection of the microwaves from the metal walls of the cooking chamber also play an important role. This is how the waves get into the food from all sides. There they cause the components of the food to vibrate. In this way heat is generated in the food that is used for the heating or cooking process.
That's what the microwave can do
The microwave oven can do much more than commonly thought. It is important to note that different microwave outputs must be set depending on the desired function, so that an optimal result is achieved.
For thawing foods such as meat, poultry, bread, fruit and ready meals, a power of 150-200 watts is recommended. For sensitive foods (eg cream cake) a lower power of about 100 watts should be selected.
If a dish to be heated, so is a max. Microwave power of 400 watts for a duration of about 3-5 minutes recommended. In order for the heat in the food to be distributed evenly, an additional standing time of approx. 2 minutes should be maintained.
Optimally, food is cooked at a power of 600 watts. A higher performance is not recommended. If a higher power and shorter time is selected, the food on the outside will dry out very strongly and the desired core temperature of 75 ° C is usually not reached.
Basically, all foods are suitable for cooking in the microwave. Meat, fish, vegetables or starch supplements are ready to serve after a short cooking time. Depending on the dish and the amount, up to 80% energy and about 50% of the time can be saved by the short cooking time compared to the usual cooking method. This effect is especially noticeable in the preparation of smaller portions.