Tips on Buying Microwave Oven and Features, Uses, and Care

Microwave Microwaves are a form of energy similar to radio and TV waves. A magnet tube inside the oven changes electricity into microwaves. The waves are spread through the oven by a fan. The interior of the oven is metal, so the microwaves bounce off it and cook the food from all sides. Cook- ware for use in microwave ovens is made from glass, plastic, paper, or ceramic, as microwaves can pass through them to the food. Microwave ovens cook by acting on the fat, water, and sugar molecules in the food, making them vibrate at great speeds. This movement creates friction, which causes heat. The heat cooks the food. The micro- waves enter the food to about a depth of 1.3 to 3.8 centimeters (1/2 to 1 1/2 inches). After this, the heat is conducted throughout the food. Microwaves use radio waves at a frequency of 2,500 mega hertz (MHz) which are then absorbed by water, fats or sugars and converted directly into atomic motion – or heat. Micro waves are not absorbed by most plastics, glass or ceramics but they are reflected by metal, so never put any metal pans or utensils in a microwave.

Features to Consider

Microwaves vary considerably in price, but this is not just dependent on their power or size. Consider what type of cooking you do, and how you store your food: if you use your freezer a lot, then a good defrosting feature may be important. Other features can include settings for jacket potatoes or pizza.

Accessories
Consider buying microwave-safe trays, dishes or steamers – even an egg poacher – to give you more cooking versatility.

Automatic cooking and defrosting
The microwave considers the actual weight of the food, and works out the time needed to cook the food safely. A defrost setting that reduces the amount of microwave energy so food can defrost without cooking.

Chaos defrost
Uses random pulses of microwave energy to reduce the usual defrosting time even more.

Child lock
Prevents little fingers accidentally starting a program or interfering with the cooking.

Control panel
Dials ensure smooth and easy operation, allowing you to alter settings without interrupting the cooking. Exact timings are best set by touch and electronic buttons. Timers is the simple dial or digital type, or the touch control panel.

Drop-down door
This makes putting in and taking out food easier, and it makes a handy place to rest your hot dishes on.

Linings
Microwave ovens are much easier to clean than conventional ones. Top models also feature catalytic or pyrolytic liners, which are self-cleaning, so there’s never any build up of food or grease.

Multiple-sequence cooking
This automatically changes the power levels during cooking, ensuring the best cooking time; for example, first defrosting, then cooking the food.

Power
Microwave power is measured in watts, ranging from 800W to 1100W. The higher the wattage, the quicker your food will cook. Variable power levels that control the range of microwave power from high to low(similar to the heat settings on a range), as some foods cook better on less than full power.

Preset programs
Some models have Preset programs; for example, from cooking popular foods to reheating and defrosting, taking the guesswork out of cooking.

Sensor cooking
The microwave automatically detects moisture in the food and the oven’s humidity, and then adjusts the power levels and cooking time accordingly, for the best results.

Size
Capacities vary from about 17L to over 32L. If you’re after a family-size microwave, consider at least a 27L size. This will have a larger turntable and extra interior height for more than one dish. Larger interiors, or an added rack for more cooking space.

Turbo reheat
An added boost of power: great for reheating soups or baked beans!

Use, Care and Tips

 

• Never operate the oven if anything is caught in the door doesn't close properly, or if the door, hinge, latch, or seal is damage


• Have the oven adjusted or repaired only by a qualified service person.


• Keep the oven clean by wiping it out with a paper tower or cleaning it with sudsy warm water and a soft cloth. Always remove any grease or food from the door seal.


• Do not use abrasive cleaners, as this may damage oven surfaces. Remove oven soil by wiping out the oven with a baking soda.

• Use only microwave-safe containers or tableware. Ceramics, glassware and some plastics are fine but don’t use anything with a metal trim.


• Never use any metal containers or objects - even twist-ties, as they have metal in them. If in doubt, consult the manufacturer’s directions.


• Leave any covered food vented when cooking it, so the steam can escape.


• When cooking large amounts, stir the food halfway through the cooking time: this will help to reduce any possible ‘cold spots’.


• Leave the food to stand for 2 minutes once it’s cooked, as the heat will continue to spread through the food.


• Be careful when taking food out: although the container may not be that hot, the food inside will be.


• Keep your microwave clean, as a dirty oven will cook more slowly and unevenly. Avoid using scouring pads, steel wool or other abrasives.


• Don't press Start on your microwave when it's empty, as the microwaves will bounce off the interior walls and could cause damage.


• You can’t use microwave ovens for sterilising baby bottles or other food utensils.


• Check with your doctor if you have a pacemaker. Modern pacemakers are protected against interference, but some older ones may still be adversely affected by proximity to a microwave oven.

Microwave ovens are a fast and convenient way to cook. Foods cook up to four times faster than on a conventional range. The ovens can also use up to 75 percent less energy than conventional cooking. These savings vary, depending on the cooking method you compare it to, and the quantity and types of food used. Microwaves are most efficient for smaller amounts of food or for recipes that serve from four to six people. The more food put in a microwave oven, the longer the cooking time will be. Microwave cooking is cool, because there is no direct source of heat.

Unlike conventional ovens, in which heat is conducted from the outside of the food towards the center, the microwave’s radio waves ‘excite’ the water and fat molecules evenly, throughout the food. And because only the food is heated, and not the oven itself, microwave ovens are more efficient.

One disadvantage, however, is that the air in the oven is at room temperature, so no crust will form on the food; unless you choose a microwave with a grill.

All microwave ovens sold in the United States must meet strict safety standards set by the federal government. The ovens must have special door seals and locks to prevent leakage of the microwaves and to prevent the oven from operating with the door open.

Most of the microwave ovens currently being sold are portable counter—top models. Most of these are rated between 600 and 700 watts. Units with lower wattage cook more slowly. Other styles include a micro— wave oven as part of a double-oven range; combination ranges, in which food is either cooked with microwaves, cooked conventionally, or cooked with the two systems at the same time in one oven; a combination range with microwave and convection cooking; wall ovens and built-ins.