Microwave Ovens

grapes

The first stove-oven was invented by Robert Yeaman in 1345.

Dillon G. 5ch Shanghai American school.

key in mid number on key pad

Absolutely NOT! All cooking that involves heat and water will reduce the amounts of certain vitamins and micronutrients: those that are temperature sensitive and water-soluble. But it has been shown, over and over again, in well-documented research published in peer-reviewed journals, that microwave cooking is at least as good as, or better than any other form of cooking, in terms of retaining as many nutrients as possible. The web is filled with misinformation about this. This is something I know a great deal about because I'm a microwave scientist who deals with this kind of issue.

This should be located on the inside of the door.

Once thawed, the food should be cooked properly. Once cooked, the food can be eaten hot, or quickly cooled and put into a fridge to be eaten in a day or two. The food should not be refrozen once thawed.

You don't necessarily have to use lids on containers when cooking in a microwave oven; it depends on what you are cooking. If heating a processed or pre-packaged food, follow the package directions.

One reason for covering foods as they are microwaved is to keep the oven clean; this is easily achieved with foods you don't want to cover with a lid by simply putting a paper towel over the top of the container.

If you are using a lid on a container, remember not to close it tightly; it should not prevent steam escaping. Equally, if covering with plastic film, pleat the plastic across the centre so there is space for steam; otherwise the plastic can burst.

People might say that it is bad, but it is not!!! It is just a "rumor." Standing in front of a microwave oven will not and should not cause you any harm!!!!!

This answer is dedicated to Jillian Finn. Thank you!!

the microwave makes the water molecules in the food move and bump around this causes friction in the food to be cooked.

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convert 2.40 GHz to Hz (1GHz = 10^9Hz)

(3*10^8)/(2.40*10^9)=1.25*10^8um

Standing time is important because the food is still cooking for a minute after removal from the microwave. A bit of standing time also allows for temperature equalization in the cooked item(s). Experienced microwavers know that when we nuc something, it doesn't necessarily come out evenly heated.

Microwave ovens do not bake.

I think so. First make the dough then shape it. Probably a very thin pizza. Elevate it in the microwave, then cook it on low then medium then maybe a little high until it is no longer gooey especially in the center. Then put toppings on and cook it on a medium or something, then you can blast it on high for as long as you want, unless it explodes or burns I guess, but that didn't happen to me after a couple minutes of boiling cheese.... Maybe if you had some sort of stone it might work better too.

Consider adding it to forms of liquid for better spread of taste and smell.

# Wash the lemongrass. # Peel off dirty, outer layer of skin. # Use a mortar or the back of your knife, smash its back end (fattest area). # Put it in your liquid.

Microwave ovens can sometimes heat food to quickly, too severely, or too unevenly, causing the outside to be cold and the inside too hot.

Also, sometimes things can explode inside a microwave oven, so it's good to be careful with what you put in there.

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This depends greatly on the microwave and the position of the water inside it as well as the container that it is in. Many microwaves have "hot spots" where the microwaves are concentrated. Some microwaves have a turntable to try to reduce the hot spots.

Generally, water should boil in about 2 minutes in a ceramic or glass container.

In an 800 watt microwave, it takes 7-10 minutes (depending how big the potato is). A microwave with a lower wattage will take slightly longer. To stop the potato exploding during cooking, you should prick the skin of the potato with a fork/knife a few times on each side. Also, to ensure even cooking, turn the potato over halfway through the cooking time.

Depends entirely on the composition of the rock itself. If there is little metal content or water then nothing will happen, the same as a ceramic dish for example. A pourus rock with water content may actually warm up and a rock with high concentrations of conductive metals may cause sparking. Try it and see, it's called scientific experimentation.

1-2 minutes depending on how powerful your microwave is

girl, you can bake a cake anywhere. girl you can bake a cake on concrete! just have faith!!

Don't believe the above answer - most cake mixes and recipes are NOT going to cook right in a microwave oven. Look on the box for Microwave directions.

The heat from a oven is slowly passed into the bread and the substance holds the heat upon removal relative to the time of heating. For a microwave, the substance is artificially raised in temperature from the outside in. As soon as the heat is stopped, the temporary warming stops and the core of the object is not as warm as the outer layers, pulling the heat inward. Cool replaces the heat as it goes inward. http://www.gallawa.com/microtech/howcook.html All liquids and food products, are made up of molecules. These molecules have positive and negative particles, so they tend to behave like microscopic magnets. As the positive half cycle of the microwave penetrates the food, the negative particles of the molecules are attracted and attempt to align themselves with this positive field of energy. Then, when the microwave energy alternates to the negative half cycle, the opposite occurs -- The negative particles are repelled and the positive particles are attracted, causing a flipping motion (actually, this reaction is the movement of the particles within each molecule, so, technically, they reverse polarity). This might be compared to a room full of people trying to run back and forth, from one side to the other. Obviously, there would be a lot of bumping, rubbing, agitation, and friction. Now, consider that the actual frequency of the RF energy used in microwave ovens is 2450 million cycles per second! Moreover, consider that within the course of one of those cycles, the molecules would actually change their direction (polarity) twice - once for the positive half-cycle and once for the negative half-cycle. This red-hot rate of vibration causes tremendous friction within the food, and - just as rubbing your hands together makes them warm - this friction produces heat. So the heat is produced directly in the food, but the food is not cooked, as is commonly believed, from the inside out. Actually, the cooking begins just beneath the outer surface and from there inward and outward, with the majority of the energy being expended in the outer layers. The rate and degree of heating depend on the depth and density of the food, as well as its ability to conduct heat. Because the microwave energy is changed to heat as soon as it is absorbed by the food, it cannot make the food radioactive or contaminated. When the microwave energy is turned off and the food is removed from the oven, there is no residual radiation remaining in the food. In this regard, a microwave oven is much like and electric light that stops glowing when it is turned off.