You’ll hear a lot of advice about cooking in the microwave, and some of it’s even contradictory. If you’re confused about microwave cooking, don’t worry. Many people don’t know a lot about this easy, fast way of preparing food. Here are a few tips to help you cook in the microwave with success.

Use the Right Plastics

Be sure to use the right plastics. While plastic containers work well in the microwave, not all of them are created equal. Some will deform or melt when microwaved. Others can leach toxins and harmful substances into the food inside them. That’s why it’s important only to use plastics that are meant for microwave use. Don’t reuse packaging like butter tubs in the microwave, and only heat packaged foods that have instructions for use in the microwave. If a food doesn’t have these instructions, take it out of the packaging before heating.

Cook Smaller Pieces

It’s best to cook smaller pieces in a microwave oven. Cut larger items into uniformly sized and shaped pieces, and spread them evenly in the dish you’re cooking in. You may need to rotate or move these food pieces around while cooking. Thick areas should be near the outside walls of the container, since the outer part of foods cook faster in the microwave.

Some Foods Should be Pierced

Anything that has a shell, skin, or impermeable outside coating should be pierced before you cook it. This includes eggs and many vegetables. Otherwise, steam may build up inside and cause an explosive reaction. It’s also important to use a slightly larger container than you would in an ordinary oven - this helps your food heat more evenly. A round or oval shaped container is better for microwave cooking than a rectangle or square. That’s because corners can cause heat build up.

Cooking Times

If you’re using a microwave recipe, cook food for the shorter time in the range stated. You can always cook food longer, but overcooked food is ruined. If you don’t have a turntable in your microwave, stop the machine periodically to rotate food. Dishes inside your oven will be extremely hot - use an oven mitt or pad.

Lids and Covers

Lids should be used for anything you’d cook covered in the oven. This helps food cook more evenly, and allows it to retain moisture. Leave all lids slightly open so that pressure won’t build up inside the container. When you remove food from the microwave, lift lids carefully. Open containers facing away from you to prevent burns. Salting microwave food should be done after it’s cooked. That’s because salt can cause microwaved foods to dry out.

Some Ideas

When baking, you can soften solid sticks of butter by heating them for about half a minute on fifty percent power. When warming heavy cream or sour cream, use a low setting to prevent curdling. If your brown sugar has gotten hard, slice an apple or put a piece of bread into a loosely covered container with the sugar. Bread crumbs are made by microwaving cubed bread until stale, then crushing it inside a plastic bag.

Frozen Meats

If you’re using frozen meat, individual pieces can be separated by defrosting for thirty seconds to a minute. Then, if you wish to cook it further, arrange it evenly in the dish. You can also drain hamburger fat by microwaving the meat in a plastic colander on top of a bowl or other dish. The fat runs into the dish and out of the meat.

So, there you have it. Enjoy cooking with your microwave oven safely and effectively.

It goes without saying that microwave ovens come in many different styles, sizes and configurations. When choosing which one to buy, there are a few things you need to keep in mind. Much depends on your purpose in owning a microwave, and what features you wish to have. Here are some basics you will want to know.

Choosing A Microwave Oven

The microwave oven has become a standard fixture in American kitchens. You probably even have a microwave oven yourself. These appliances can heat water and cook food in much less time than it takes in a standard oven or stove.

The parts of a microwave consist of a cooking chamber, a wave guide, a magnetron which produces the microwaves, and a high voltage transformer which provides electricity for the magnetron and the magnetron control circuit. A microwave produces heat by bombarding food with microwaves, which are a type of electromagnetic wave. Fats, sugars, and water absorb these waves, which causes the molecules to vibrate at a high rate os speed, which produces heat. The microwaves are not absorbed by ceramics, glass, or most plastics. Metal pans reflect microwaves, and thus cannot be used in microwave ovens.

Microwave ovens were first built in 1947 by Raytheon. This oven was called the Radarange, and stood almost 6 feet tall, weighing in at 750 pounds. It consumed 3000 watts of energy, and needed plumbing for it’s cooling system. This monster machine came with a monster price tag of around $5000. In 1954, a commercial model of the microwave was developed, that used only 1600 watts. The price tag of $2000-$3000 was still expensive. In 1965, Amana was acquired by Raytheon, and introduced a countertop version of the Radarange in 1967. This was the first popular home microwave oven, at the more affordable price of $495.

Microwave ovens have gone through several changes, and now come in many styles and sizes. Consumers have their choice of a wall mount oven, which is built into the cabinetry, and the tabletop version, which obviously is meant to be placed on a table or countertop. Microwaves allso come in different size options to suit a number of needs.

*Compact Microwaves: These small units generally measure less than 18 inches wide, 12 inches tall, and 14 inches deep. Their capacity is less than one cubic foot. Their power ranges from 500 to 1000 watts. These small units are used mostly for making popcorn, reheating food, and cooking microwave meals. You can typically find them in break rooms or dorm rooms, where they take up very little space. Some larger compact microwaves are also capable of light cooking, and can hold a 2 quart casserole dish.

*Medium Capacity Microwaves: These microwave ovens are generally 20 inches or more wide, with capacities of 1-1.5 cubic feet. The power on these ranges from 1000-1500 watts. These larger microwave ovens also have several auto-cook features built into them, which aren’t usually found in the compact microwaves. The medium capacity microwaves cook food slightly faster, and can accomodate larger bowls than the compact microwaves. They can be used for coking frozen entrees, vegetables, and small pieces of meat.

*Large Capacity Microwaves: These microwaves have a large number of auto cook features, and more precise temperature controls. These large microwaves are designed to cook entire meals. With a capacity of over 2 cubic feet, and over 2000 watts of power, these large microwaves are capable of cooking roasts, turkey breasts, and large casserole dishes.

Microwave may also come with additional features, such as browning elements, which produce a brown crust on food as if it were cooked in a conventional oven, or rotisseries.

When choosing a microwave oven, you should keep a few things in mind. What is your budget? Although microwave ovens can be bought for much less than $5000 now, you’ll still need to decide how much you want to spend. What do you plan on using the oven for? If you only want to pop an occasional bag of popcorn, or microwave a frozen burrito, you can get by with a compact microwave. If you plan on doing a lot of thawing and cooking, you’ll want to look at something bigger.

The microwave oven has gone though many changes since it’s first construction in 1947. With it’s wide variety of styles, sizes and even colors, they have become a very affordable asset to many people.

You can find microwave ovens, as well as tips and advice on remodeling your kitchen at Kitchen Decor Ideas

Microwave ovens have come a long way since they were first developed in 1947. Early on they came with prohibitive price tags. But, over the years, they reached the point of really becoming a commodity, as is true so often in the world of consumer electronics. Today, microwave ovens are sold in a considerable variety of brands, models, sizes, styles and features. While they don’t make nearly the dent in the pocketbook they once did, nevertheless, they do represent an investment. So, you owe it to yourself to gain an understanding of where this technology stands today, and what’s available on the market.

The article below will help you sort through what is really pertinent.

Choosing A Microwave Oven

The microwave oven has become a standard fixture in American kitchens. You probably even have a microwave oven yourself. These appliances can heat water and cook food in much less time than it takes in a standard oven or stove.

The parts of a microwave consist of a cooking chamber, a wave guide, a magnetron which produces the microwaves, and a high voltage transformer which provides electricity for the magnetron and the magnetron control circuit. A microwave produces heat by bombarding food with microwaves, which are a type of electromagnetic wave. Fats, sugars, and water absorb these waves, which causes the molecules to vibrate at a high rate os speed, which produces heat. The microwaves are not absorbed by ceramics, glass, or most plastics. Metal pans reflect microwaves, and thus cannot be used in microwave ovens.

Microwave ovens were first built in 1947 by Raytheon. This oven was called the Radarange, and stood almost 6 feet tall, weighing in at 750 pounds. It consumed 3000 watts of energy, and needed plumbing for it’s cooling system. This monster machine came with a monster price tag of around $5000. In 1954, a commercial model of the microwave was developed, that used only 1600 watts. The price tag of $2000-$3000 was still expensive. In 1965, Amana was acquired by Raytheon, and introduced a countertop version of the Radarange in 1967. This was the first popular home microwave oven, at the more affordable price of $495.

Microwave ovens have gone through several changes, and now come in many styles and sizes. Consumers have their choice of a wall mount oven, which is built into the cabinetry, and the tabletop version, which obviously is meant to be placed on a table or countertop. Microwaves allso come in different size options to suit a number of needs.

*Compact Microwaves: These small units generally measure less than 18 inches wide, 12 inches tall, and 14 inches deep. Their capacity is less than one cubic foot. Their power ranges from 500 to 1000 watts. These small units are used mostly for making popcorn, reheating food, and cooking microwave meals. You can typically find them in break rooms or dorm rooms, where they take up very little space. Some larger compact microwaves are also capable of light cooking, and can hold a 2 quart casserole dish.

*Medium Capacity Microwaves: These microwave ovens are generally 20 inches or more wide, with capacities of 1-1.5 cubic feet. The power on these ranges from 1000-1500 watts. These larger microwave ovens also have several auto-cook features built into them, which aren’t usually found in the compact microwaves. The medium capacity microwaves cook food slightly faster, and can accomodate larger bowls than the compact microwaves. They can be used for coking frozen entrees, vegetables, and small pieces of meat.

*Large Capacity Microwaves: These microwaves have a large number of auto cook features, and more precise temperature controls. These large microwaves are designed to cook entire meals. With a capacity of over 2 cubic feet, and over 2000 watts of power, these large microwaves are capable of cooking roasts, turkey breasts, and large casserole dishes.

Microwave may also come with additional features, such as browning elements, which produce a brown crust on food as if it were cooked in a conventional oven, or rotisseries.

When choosing a microwave oven, you should keep a few things in mind. What is your budget? Although microwave ovens can be bought for much less than $5000 now, you’ll still need to decide how much you want to spend. What do you plan on using the oven for? If you only want to pop an occasional bag of popcorn, or microwave a frozen burrito, you can get by with a compact microwave. If you plan on doing a lot of thawing and cooking, you’ll want to look at something bigger.

The microwave oven has gone though many changes since it’s first construction in 1947. With it’s wide variety of styles, sizes and even colors, they have become a very affordable asset to many people.

You can find microwave ovens, as well as tips and advice on remodeling your kitchen at Kitchen Decor Ideas.

Depending on price and model, most microwave ovens come with a variety of features. Some, however, are basic and you should be cognizant of them whenever you decide to replace or purchase one. What is best suited for you will depend on your needs. Do you just want to do quick defrosting or heat up a frozen dinner? Or, are you intending to use a microwave to perform more involved culinary tasks? By answering these questions, you can decide which features will satisfy your microwave oven requirements.

The following article will help shed some light on the subject.

Key Features in a Microwave Oven

A microwave oven is a device that is used to cook food by passing electromagnetic radiations through the food substance from all directions and thus cooking it. The microwave oven can also be used to reheat the food which is already cooked. It is a fast and easier method of cooking food. There are many factors to be considered while buying a microwave oven.

The first thing is to find out the exact need of the machine. If the oven is required just for reheating purposes, then a basic model microwave is enough. If the oven is to be used in cooking a wide variety of dishes, then a more advanced type would be suitable. If the cooking would also require browning of food, then the best type of microwave oven would be the combination oven, in which both the oven and grill facilities are also available, that help in speeding up the cooking process and also help in browning of the food crust layers.

The size of the microwave oven and its capacity are the next things to be considered. This is usually measured in cubic feet with the lowest range being 0.5 cubic feet, and it goes up to 2 cubic feet. This size is the capacity of the oven inside it. If more of food is to be cooked, then the size selected also should be bigger. Also the space present to store the oven is also to be considered. If there is a space constraint, then a smaller oven is to be considered. But it is always better to go for a larger one, as this could prove useful in the long run.

The wattage used to run the microwave oven is the next thing to be considered. The higher the wattage used, the greater the speed. Usually the recipes are given taking into account an 800W oven. The higher the wattage, the greater the cost and the more expensive to maintain it, as obviously the electricity used is more. For cooking, it is important to have lots of temperature options, whereas for just reheating, a low, medium and high temperature controls are enough.

The next thing to be considered is the fact whether a built-in or a free standing machine is required. If it is a free standing type, then it would require more space but has the advantage of adjusting and keeping it anywhere. Whereas a built-in model would have a space fixed, to store the device and this cannot be placed just about anywhere. It has to be placed in the area only where it is meant to be.

Apart from these basic features, other features like defrost, reheat and cooking would be available in almost all of the microwave ovens. Expensive ones would have other additional features like auto-temperature set up, automatic time calculating devices and such intelligent features that make cooking even a childs’ play! Also features like child-lock proves very useful if there are inquisitive and nosy children at home!

Read Panasonic Microwave reviews, Neff and Sharp Microwave Oven Reviews at Microwave Ovens exclusive website.

Microwave ovens can be used to prepare a huge variety of dishes from a plethora of recipes. If you’ve been using your microwave just to heat up those meals from grocery store freezers or to defrost, you’re missing out on the great versatility, convenience and speed these appliances have to offer beyond those ho hum TV dinners.

In fact, with a little imagination, coupled with some basic knowledge, you can accumulate a great repertoire of delicious microwave recipes and go on to save tons of time in your busy schedule while at the same time enjoying some epicurean delights. For some of that basic knowledge, read on.

Microwave Ovens Aren’t Just for TV Dinners

Using a microwave oven doesn’t have to just mean heating up a TV dinner. Although microwaves can vary drastically in the amount of their cooking times, there are some general principles that can be followed.

1. Start with a recipe that you are familiar with. That way, you will know how it is supposed to taste before you start.

2. There are some foods that must be cooked in a conventional oven, such as any pastry dish or dessert that has not been precooked in a regular oven or fried foods.

3. For most dishes, there will be a 1/4 to 1/3 less cooking time in a microwave oven. Start with a shorter time, then test. If it’s not cooked through, add more time. Most ovens have an automatic rotating plate; if yours does not have one, you should rotate the food when it’s half way done so that it cooks evenly.

4. Reduce salt and other seasonings. Add more seasoning, if necessary, after cooking.

5. When roasting meats, turn the piece of meat over after half of the cooking time. There is no need for basting. Pierce the less tender meats all over with a fork before microwaving.

6. Omit the browning of meat for stews. Reduce the amount of liquid and cut meats and vegetables into smaller pieces than you would normally. Cover tightly before cooking.

7. For steaming, most foods can be microwaved in tightly covered dishes without water. Moisture is drawn from the food itself.

8. Most vegetables can be cooked in just a few tablespoons of water or in their own steam. Do not reduce the amount of water when cooking dried beans or peas.

9. For sauteing, omit the browning and the fat unless you need the fat for flavor. You won’t usually need it if you spice the dish correctly. Microwave, covered, at a power setting appropriate for the food. Your users manual should give a list of foods and the temperatures they should be cooked at.

10. For poaching, reduce liquid to one cup or less. Season. Tightly cover dish with plastic wrap before cooking.

11. For casseroles, cut meat and vegetables into smaller cubes and slices. Rotate layered casseroles. Use quick-cooking rice rather than raw rice. Processed and soft cheeses work better than hard cheeses. Casserole topping will not crust or brown. It is better to use corn chips, onion rings or crushed croutons.

12. For stir-frying, use a browning dish that has been preheated. Add oil, meat and long-cooking vegetables first, stirring every two minutes. Remove. Add quick-cooking vegetables. Cook; then, combine all together.

There are too many variables for breads, cakes, cookies, desserts, jams and jellies. It is best to refer to a microwave conversion cookbook or use a recipe specifically for microwave cooking. Cookbooks for microwave ovens are easy to find these days.

You can cook entire meals in the microwave. Simply remember that you don’t need as much liquid, your meats won’t require browning and the cooking time is reduced drastically.

You, too, can learn how to cook at LearnHomeCooking.com