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Microwave ovens have a limited role in professional cooking, [2] because the boiling-range temperatures of a microwave oven do not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature produces. However, such high-heat sources can be added to microwave ovens in the form of a convection microwave oven.
As microwave ovens are not normally designed to be operated without a load this will usually take the form of an open container containing a quantity of water which is used to absorb the energy and as it gets warmed gives an indication that a unit not previously examined by a tester is actually producing microwaves.
Image credits: Kitcat1987 #9. Reheating pizza in a frying pan SOOOOOOOO much better than the microwave Edit: some instructions (may vary depending on the type of pizza crust)
A microwave oven uses a partial Faraday shield (on five of its interior six sides) and a partial Faraday cage, consisting of a wire mesh, on the sixth side (the transparent window), to contain the electromagnetic energy within the oven and to protect the user from exposure to microwave radiation. [8]
Samsung is recalling more than 1.1 million electric ranges sold nationwide after the products were linked with roughly 250 fires, leading to dozens of injuries and killing at least seven pets.
The radiation produced by a microwave oven is non-ionizing, similar to visible light or radio waves. It therefore does not have the cancer risks associated with ionizing radiation such as X-rays and high-energy particles, nor does it render the food radioactive. All microwave radiation dissipates as heat.
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A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...