Microwave ovens: FAQ: we answer your questions about microwave safety, the effects on food and how to cook effectively in one. (Frequently Asked Questions).

Publication: Choice (Chippendale, Australia)

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COPYRIGHT 2002 Australian Consumers' Association

How do microwave ovens work?

Microwave radiation is generated in an electronic tube called a magnetron, and passes along what's called a waveguide into the oven cavity. The microwaves are reflected by metal, can pass through glass, paper, plastic and similar materials, and are absorbed by foods--characteristics that make them ideal for cooking.

The microwaves penetrate about 10 to 15 mm into the food and cause water molecules to vibrate, creating heat that cooks the food.

How does microwaving affect the nutrient value of food compared with other methods of cooking?

Microwave cooking is more nutritious than boiling as nutrients aren't lost into the cooking water. In this respect it's comparable to steaming or baking, and perhaps better as the shorter cooking times may preserve more of certain nutrients.

How do I make sure microwaved food is cooked or hot enough?

Different foods cook differently, so there can be uneven heating--cold spots and hot spots--in a microwaved meal.

It's important either to stir partway through cooking or let food stand for the recommended time to prevent wide temperature variations. Letting food stand gives the heat time to distribute evenly throughout the dish--this is particularly important for solid or dense dishes like lasagne, quiche and roasts that can't be stirred to help heat distribution.

Another way to get more even temperatures is to divide food into individual portions and to stir or turn it frequently. Uniformly shaped food cooks more evenly than irregular shapes.

Does microwaving influence the taste or appearance of food?

Depending on what you cook, it can taste just as good, better or worse than if cooked conventionally. Microwaving is great for...

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