The Food Technology Web Site

Definition

Microwave cookery is cooking or reheating food using electromagnetic waves in a microwave powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.

Advantages

• Very quick method of cooking

• Fast method of defrosting

• Economical on electricity and labour

• Food is cooked in its own juices so flavour and goodness are retained

• Minimises food shrinkage and drying-out

Disadvantages

• Not suitable for all foods

• Limited space restricts use to small quantities

• Can only penetrate 5cm (1.5 inches) into food (from all sides)

Examples of foods which you might choose to cook by microwave:

Farinaceous, e.g. pasta, noodles Fish, e.g. trout, salmon Vegetables, e.g. potatoes Pre-cooked meals, e.g. convenience foods