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than 625 watts just means longer cooking times. More wattage -- less
cooking time.
-Turnable or no? . . If none, rotating metal fan at top of oven to
disperse microwaves evently. Essentially no difference in cooking.
Slight disadvantage with turnable -- limits size and shape of
cookware.
-Ovens built since early 1980’s have stringent manufacturing
standards. SAFE! ( as much chance of radiation as tanning by
moonlight
-Glass tray in the bottom of oven makes clean-up easier, plus
elevates food for more efficient cooking.
Microwave Trivia: - 4 ½ inches long, ½ inch wide. Produced by
magnatron, emitted at rate of 1 ½ billion per second. Travel at speed
of light, only go 5 feet before dissipating. Too wide to go through
holes in screen on door.
-Are reflected off metal, pass through glass, Styrofoam, plastic, etc.
-Absorbed ONLY by WATER, FAT, and SUGAR molecules.
Penetrate foods 1-1/2 inches. Energy absorbed causes molecules to
rub together… FRICTION… HEAT… cooks food.
-STAND TIME – 20% of cooking time after timer done, during which
food continues to cook.
-If they have nothing to work on, will go back home to magnatron.
Therefore, never run microwave empty, including popping plain
popcorn.
-PEAK POWER CONSUMPTION PERIODS: Breakfast time, lunch,
suppertime. Not as much power available—off times, foods will cook
faster.
Rules Of Thumb:
1. The more dense the food, the longer to cook (eg.
Potatoes longer than broccoli). Liquids heat fastest,
especially sugary and fatty ones.
2. The smaller the pieces, the faster It will cook (eg. Diced
potatoes faster than baked)
3. Liquids attract microwaves first, therefore always DRAIN
BETWEEN BATCHES.
4. Arrange thickets parts of food to outside of casserole.
Cone in center if necessary.