subject: Microwave Ovens - How Do They Work And How Safe Are They [print this page] Nowadays microwave ovens are extremely common that we rarely give them a second thought. But what is a microwave oven and how does it work?
Microwave cooking is very much faster than traditional cookery - i.e. in a solid fuel, gas or electric oven. The microwave does not require to be pre-heated and you are able to fix little portions of food economically. Furthermore as we all understand a microwave is perfect for swiftly thawing frozen foods.
While some foods are perfect for microwave cuisine, such as chicken and fish, vegetable, fruit and egg dishes, others are not. Do not tryout pies or batters in a microwave!
How Does a Microwave Cook Food?
Microwaves are absorbed by the water in the food, causing fast agitation of these water molecules - in effect shaking them till they get heated! Foods with a high sugar or fat distribution cook more quickly in a microwave oven as they become more energetic and induce greater agitation.
Most microwave ovens apply a common wave frequency of 2.5 gigahertz (2500 megahertz) that has proved most effective in the food heating operation. This wave frequency does not affect some items such as ceramics and glass, which means that they can be used safely in a microwave without absorbing any heat. Metal dishes are not good in a microwave as they absorb the waves causing damage to the microwave oven.
The rapidity in which the food is cooked in a microwave oven does not leave chance for browning, therefore particular dishes don't look so inviting when microwaved and are sometimes 'finished off' using a conventional oven or grill.
Is Microwave Cooking Safe?
The technology behind microwave cookery has actually been viable for roughly 70 years. When initially presented into the home field there were lots of people who believed that there were health dangers associated with this cooking approach. They believed that the microwaves or radiation could ooze out and cause illness. Nonetheless, most studies have shown that although leaks are possible, the measure is so nominal that there are no dangers to health.
Others have inferred that there are other hazards when using a microwave oven in the guise of food poisoning. Certain foods such as eggs require a definite internal temperature to be completely cooked and avoid the danger of dangerous food poisoning such as salmonella. As with all cookery practices it is critical to ensure thorough cooking of these foods and this applies to microwave cookery.
Another danger is when using sealed pots, as the build up of steam can cause an 'explosion'! This is, obviously, easily corrected by making sure the steam can emerge and this is not just a danger of microwave cuisine but can be risky on any occasion steam is trapped. Bear in mind though that an egg is a 'closed' container and should you put a whole egg into your microwave oven, you will be wiping up the mess for days!
