Microwaves

How long have microwaves been

around?
 In 1945, Dr. Perry Spencer, a scientist,
was working in a lab when he felt some
heat on his hand. The heat was coming
from microwaves. These were being
emitted from a nearby vacuum tube. Dr.
Spencer was curious and place a
chocolate bar near the tube. Within
seconds, the chocolate melted. That sticky
mess was the beginning of a brilliant idea
– the microwave!
Diagram of Microwave
How Does a Microwave Work?
 The microwave oven generates electromagnetic
waves (called microwaves) which makes water
move. This motion leads to friction, and friction
leads to heating.

Motion Friction Heat

 How Does a Microwave Work?
 This heat starts on the outside of the food
and moves in.
 The denser the food the longer it will take
to cook.
 Water will heat faster than a burrito, because
a burrito is more dense than water.
What are the advantages of having
a microwave?
 Faster
 Retains Nutrients
 Tastes Better
 Defrost Meat
 Softens brown sugar (Put 1C. of water in microwave)
 Plumps Raisins
 Freshens snacks and chips
 Eliminates extra oils and fats in preparing foods
 Made a impacted on today’s lifestyle and cooking habits
 Cook’s food quickly with high quality
What are microwaves attracted to?
 Fat
 Sugar
 Water Molecules
 Acceptable dishes for the
microwave

 Glass
 Paper
 Plastic
 Microwaveable Dishes
 Unacceptable Dishes
 Metal
 Dishes with gold or
silver on it
 Acceptable Coverings
 Paper Towels- to
absorb moisture,
spatters, and spills
 Wax Paper- Holds in
some of the moisture
 Plastic Wrap- holds
in moistures
Foods that should not be
microwaved
 Eggs in a shell
 Pancakes-they don’t get a
crust on them.
 Canning foods -does not get
high enough temperature or
have enough pressure.
 Deep-fry foods- fat can not be
controlled
 Large amounts of food-
Takes to long, not as efficient
 Techniques
 Stirring: To pull heated part of the food to the
center.
 Turning Over: To microwave all sides.
 Standing time: To allow the foods to complete
its cooking (place directly on counter).
 Shielding: Small pieces
 Covering:
 A: Retains nutrients
 B. Holds in moisture
 C. Speeds up cooking
 Arrange food in circular shape: to make
cooking even
 Rotating: Makes cooking even
 Pricking: (egg yolks and potatoes) to
keep from exploding.
 Select foods of the same size: cooks
evenly
Do round or square containers cook more
evenly?

Round Square
 Burns
 To prevent
 Food can create hot containers
 Items can explode (egg, potatoes). Pierce
them with fork.
 Lifting the cover or plastic from the food can
cause a burn.
 Hot steam escaping can cause a burn.
 Cooking Tips
 When cooking in the microwave, the
volume of the food (small versus large
potatoes); and the quantity or number will
increase cooking and standing time.
 Standing time at the end of cooking allows
for foods to continue to cook when
removed.
 Superheating
 http://www.phys.unsw.edu.au/~jw/superhe
ating.html
 http://www.colorado.edu/physics/2000/mic
rowaves/index.html
 Learning how microwaves works.