Microwave Ovens - How do they Work and are they Safe?
These days microwave ovens are extremely prevalent that we hardly ever grant them a second thought. Although what is a microwave oven and by what means does it work? Microwave cuisine is markedly faster than general cooking - i.e. in a gas, electric or solid fuel oven. The microwave oven does not need to be pre-heated and you are able to fix little portions of cuisine thriftily. Additionally as we all know a microwave is wonderful for quickly defrosting frozen foods.
While a number of foods are ideal for microwave cookery, such as egg dishes, fruit, vegetables, chicken and fish, some are not. Never attempt pies or yorkshire puddings in a microwave oven!
What does a microwave do to cook food?
Microwaves are absorbed by the water in the food, producing accelerated friction of these water molecules - in fact trembling them till they get hot! Foods with a excessive sugar or fat distribution cook more swiftly in a microwave oven as they become more dynamic and generate greater friction.
Most microwave ovens apply a common wave frequency of 2.5 gigahertz (2500 megahertz) that has proved most effectual in the food heating process. This wave frequency does not affect some materials such as ceramics and glass, which means that they can be used without danger in a microwave without absorbing any heat. Metal dishes are not safe in a microwave as they absorb the waves resulting in damage to the microwave oven.
The speed in which the food is cooked in a microwave does not give time for browning, therefore certain foods don't look so palatable when microwaved and are frequently 'finished off' using a grill or conventional oven.
Is Microwave Cuisine Safe?
The technical knowledge behind microwave cookery has in truth been operative for about 70 years. When initially introduced into the domestic realm there were lots of people who believed that there were health hazards associated with this cooking method. They thought that the microwaves or radiation could spill out and bring about illness. Nevertheless, most studies have shown that even though leaks are possible, the measure is so scant that there are no risks to health.
Others have inferred that there are additional hazards when using a microwave oven in the guise of food poisoning. Particular foods like eggs need a precise internal temperature to be totally cooked and steer clear of the risk of acute food poisoning for example salmonella. As with all cooking methods it is necessary to ensure full cooking of such foods and this applies to microwave cookery.
A further hazard is when using sealed pots, as the expansion of steam can create an 'explosion'! This is, of course, easily corrected by making sure the steam can emerge and this is not just a hazard of microwave cookery but can be hazardous when steam is trapped. Remember though that an egg is a 'closed' container and supposing that you place a whole egg into your microwave oven, you will be washing up the mess for days!
While a number of foods are ideal for microwave cookery, such as egg dishes, fruit, vegetables, chicken and fish, some are not. Never attempt pies or yorkshire puddings in a microwave oven!
What does a microwave do to cook food?
Microwaves are absorbed by the water in the food, producing accelerated friction of these water molecules - in fact trembling them till they get hot! Foods with a excessive sugar or fat distribution cook more swiftly in a microwave oven as they become more dynamic and generate greater friction.
Most microwave ovens apply a common wave frequency of 2.5 gigahertz (2500 megahertz) that has proved most effectual in the food heating process. This wave frequency does not affect some materials such as ceramics and glass, which means that they can be used without danger in a microwave without absorbing any heat. Metal dishes are not safe in a microwave as they absorb the waves resulting in damage to the microwave oven.
The speed in which the food is cooked in a microwave does not give time for browning, therefore certain foods don't look so palatable when microwaved and are frequently 'finished off' using a grill or conventional oven.
Is Microwave Cuisine Safe?
The technical knowledge behind microwave cookery has in truth been operative for about 70 years. When initially introduced into the domestic realm there were lots of people who believed that there were health hazards associated with this cooking method. They thought that the microwaves or radiation could spill out and bring about illness. Nevertheless, most studies have shown that even though leaks are possible, the measure is so scant that there are no risks to health.
Others have inferred that there are additional hazards when using a microwave oven in the guise of food poisoning. Particular foods like eggs need a precise internal temperature to be totally cooked and steer clear of the risk of acute food poisoning for example salmonella. As with all cooking methods it is necessary to ensure full cooking of such foods and this applies to microwave cookery.
A further hazard is when using sealed pots, as the expansion of steam can create an 'explosion'! This is, of course, easily corrected by making sure the steam can emerge and this is not just a hazard of microwave cookery but can be hazardous when steam is trapped. Remember though that an egg is a 'closed' container and supposing that you place a whole egg into your microwave oven, you will be washing up the mess for days!
Source...