How to Use a Microwave Oven Properly?
Microwave ovens are mostly used for thawing and warming up. Nevertheless, there are already many uncertainties: What is heated at which power level? Which time setting is correct? Which type of materials can we place in the microwave oven safely? Most of them do not even dare to cook in the microwave. Many consumers also wonder whether the radiation is harmful. Read here how to make the best use of the microwave, how the fast waves work, and whether they can cause damage.
The central part of a microwave is a magnetron, a transmitter that produces electromagnetic waves. These penetrate the food. Because of their wavelength, they mainly stimulate molecules with so-called dipole moments to vibrate. Water is such a typical molecule. However, salts and fats also resonate. These vibrations generate heat directly in the food. The heat does not act outside like in the oven or on the stovetop.
Microwaves save energy and time. However, this only applies to small quantities up to 500 g; because with the microwave: double the amount = double the time! While you need about the same time in the oven for two cakes as for one, the cooking time in the microwave always increases in proportion to the amount.
Microwave Provide the possibility of low fat through gentle cooking. However, vitamins are not generally better preserved. As with cooking on the stove, it is crucial to keep the cooking times as short as possible and cook with little water so that no nutrients are leached into the cooking water.
Since microwaves only heat the water in the food to the boiling point, temperatures above 100 ° C are not possible. Therefore, pure microwaves cannot roast or produce a crispy crust.
Dry food cannot be heated in the microwave. If you try to warm up rolls in them, you will find them dust-dry and rock-hard. Eggs and chocolate can burst in the microwave. They must be opened or cut before cooking.
Not all dishes are suitable for the microwave. Metal must on no account go in, as it will create sparks. It also applies to dishes with a gold rim.
Older china or earthenware can cause problems in the microwave. You can test whether it is suitable by placing the blank piece of pottery in the microwave for one to two minutes. Please put a cup of water in the device for the test, as idling can damage the microwave.
Frozen food can be thawed relatively quickly in the microwave. Thawing works best with low power of 100-250 watts. Most devices have an extra low power defrost stage.
Especially water-rich foods can be quickly cooked in the microwave. A cover prevents it from drying out, but it can also make food mushy. The food should only be salted after it has been cooked.
Microwave ovens have been used in households for over 30 years. So far, there are no known adverse effects on food or human health. The Federal Institute for Risk Assessment also considers microwave devices safe.