It has been suggested that this article or section be merged with microwave oven. (Discuss)

Microwave oven

Microwaving is a method of cooking where food is bombarded by microwaves (usually with a microwave oven) which excite the water, fat and sugar molecules in food. Conversely, the microwaves do not heat glass, ceramic, and plastic containers. One advantage of microwaving is that small amounts of food can be heated very quickly, making it useful for reheating leftovers. Wikipedia does not have an article with this exact name. ... Jump to: navigation, search It has been suggested that this article or section be merged with microwaving. ... A combined microwave and fan-assisted oven. ... A combined microwave and fan-assisted oven. ... Jump to: navigation, search Cooking is the act of preparing food for consumption. ... Jump to: navigation, search This page is about the radiation; for the appliance, see microwave oven. ... Jump to: navigation, search It has been suggested that this article or section be merged with microwaving. ... Jump to: navigation, search Water (from the Old English word wæter; c. ... Jump to: navigation, search Look up fat on Wiktionary, the free dictionary. ... Jump to: navigation, search A In general use, sugar is taken to mean sucrose, also called table sugar, or saccharose, a disaccharide which is a white crystalline solid. ... Jump to: navigation, search A molecule is the smallest particle of a pure chemical substance that still retains its chemical composition and properties. ...

A disadvantage of microwaving is that food which is microwaved does not undergo some of the chemical reactions, such as browning, that make the food both visually attractive and give it a different flavor. Primitive microwave ovens often do not cook the food evenly, leading to a concern that bacteria easily killed by more traditional cooking methods may survive the quick cooking time in "cold spots", though the food item as a whole is cooked to a safe average temperature. This can be overcome by leaving the food to stand for a few minutes when cooking is completed. Some high-end microwave ovens are combined with a convection oven; they cook the food using microwaves and hot air simultaneously to achieve both the fast cooking time and the browning effect. Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Convection ovens use heated air that is forced into the oven by fans located in the back of the oven, generally for cooking food. ...

Using a microwave for cooking a large food mass is difficult due to limited penetration of microwaves. However, microwave ovens are used in some fast food chains, and special microwave bags are available for cooking fowl or large joints of meat. Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ...

Professional chefs generally recommend using microwaves for a limited set of tasks, including melting fats (such as butter) and chocolate, cooking grains like oatmeal and grits, cooking rice, thawing frozen meats and vegetables before cooking by other methods, and quickly reheating already-cooked foods. A chef (also executive chef or chef de cuisine), from the French for chief or head person, is the executive in charge of a kitchen, responsible for recipe and menu creation, staff training, and overseeing all cooking. ... Oatmeal is a product made by processing oats. ... Jump to: navigation, search Grits are a common food in the Southern United States consisting of coarsely ground corn, traditionally by a stone mill. ... Jump to: navigation, search Binomial name Oryza sativa L. Rice (Oryza sativa) is a species of grass in the genus Oryza, native to tropical and subtropical southeastern Asia, where it grows in wetlands. ...

A common myth is that a microwave oven cooks from the center of the food outward. However, most foods only have their outermost inch heated by the microwaves, and the rest of the food is heated via conduction. Similarly, foods with both air and water content (such as bread or cake) allow the microwaves to penetrate fully, heating the entire item with the microwave radiation. [1] Jump to: navigation, search Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. ... Jump to: navigation, search A cake is a form of food, usually sweet, often baked. ...

Using a microwave to boil liquids is potentially dangerous, due to the possibility of superheating. In a microwave, liquids can be raised quickly to a temperature above the boiling point before major bubbles form, especially if the liquid is purified and in a very clean glass vessel. When a liquid in a superheated state is disturbed, it can suddenly and unexpectedly boil violently, leading to a risk of scalding. This effect is rare, even for scientists who try to deliberately recreate it, and any seed whatsoever for boiling is likely to prevent the problem. Boiling water with, for instance, a teabag already in it will prevent any dangers by providing a seed, as will using a mug that is not perfectly clean. In physics, superheating (sometimes referred to as boiling retardation, boiling delay, or defervescence) is the phenomenon in which a liquid is heated to a temperature higher than its standard boiling point, without actually boiling. ... This page deals with the type of injury called burns; for other meanings of burn see burn (disambiguation) In medicine, a burn is a type of injury to the skin caused by heat, electricity, chemicals, or radiation (an example of the latter is sunburn). ...

The risk greatly increases when the liquid has already been boiled once in the same container. This situation can occur if the user of the oven boiled the liquid once, forgot about it, then came back later to boil it again. The first time the liquid boils, the seed bubbles (microscopic bubbles of air around which larger steam bubbles grow) are used up and largely eliminated from the liquid as it cools down. When the liquid is heated again, the lack of seed bubbles allows superheating, and creates the risk of a steam explosion when the liquid's surface is disturbed. Jump to: navigation, search A steam explosion (also called a littoral explosion) is a violent boiling or flashing of water into steam, typically occurring when water is either superheated, or rapidly heated by fine hot debris produced within it. ...

Placing something in the liquid before heating can mostly alleviate this risk. If you are planning to mix something with the liquid you are heating, such as tea or hot chocolate, adding it before heating will ensure that the liquid boils properly. Otherwise, placing a wood object, for instance a chopstick, in the water before heating will also work. All that is necessary to prevent superheating is the presence of seed bubbles, so any liquid that has been allowed to sit undisturbed for a period of time is more prone to superheating. Jump to: navigation, search A cup of hot tea A tea bush. ... Hot Chocolate was a British band of the 1960s and 1970s formed by Errol Brown (a Briton born in Jamaica). ... Chopsticks is also the name of a simple piece of music for piano. ...

Care should be taken when removing heated liquids from a microwave. Make sure that the hands are protected from possible liquid boil-over, place the container on a level, heat-proof surface, and stir liquid with a warm spoon. Also, never add powdered substances (such as instant coffee or cocoa mix) to the container taken from the microwave, due to the addition of a large amount of seed bubbles and the potential for violent, spontaneous boiling. It is advised that the liquid be poured slowly into another container that already contains the powder. Instant coffee is a beverage derived from coffee. ...

Metal objects, such as metal utensils, in a microwave oven can lead to dangerous situations. Metals do not absorb microwaves effectively. Instead, metals reflect microwaves, thereby preventing the latter from reaching the food. If the microwaves are not absorbed inside the oven, the oven can be damaged by electrical arcs and overheating of the microwave source. Thin metal layers, such as metal foil and mugs with metal trim, can melt or burn due to the strong electrical currents that are generated in metal objects. However, small solid metal objects, such as spoons, in combination with a large amount of absorbing food or liquid, normally do not lead to problems. Jump to: navigation, search Hot metal work from a blacksmith In chemistry, a metal (Greek: Metallon) is an element that readily forms ions (cations) and has metallic bonds, and metals are sometimes described as a lattice of positive ions (cations) in a cloud of electrons. ... ...

With wireless computer networks gaining in popularity, microwaves can disrupt wireless network transmissions because the microwave creates radio waves at about 2.4 GHz. This is about the same frequency that 802.11 wireless networks use, so microwaves in use may interfere with network signals, as the specific frequency varies slightly. Wireless networks are telephone or computer networks that use radio as their carrier or physical layer. ... A gigahertz is a billion hertz or a thousand megahertz, a measure of frequency. ... IEEE 802. ...