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ENCYCLOPEDIA OF RADIO ELECTRONICS AND ELECTRICAL ENGINEERING How to choose a microwave Encyclopedia of radio electronics and electrical engineering
Encyclopedia of radio electronics and electrical engineering / Electronics in everyday life About the microwave In fact, the method of cooking comes down to one thing - to heat a frying pan or pan and, accordingly, its contents. You have to wait quite a long time, while also a huge amount of heat is lost. The solution was the use of a microwave oven, otherwise - a microwave oven. History of the microwave ovenThe microwave oven was invented by the American engineer PB Spencer. When investigating the operation of a microwave emitter, he found that at a certain frequency of radiation, an intense release of heat is observed. In 1945, Spencer received a patent for the use of microwaves in food preparation, and in 1949, he patented the first microwave ovens in the United States for quick defrosting of strategic food stocks. In 1962, the Japanese firm SHARP began mass production of household microwave ovens. It cannot be said that they were immediately met with rush demand. The mass consciousness was alarmed by ultra-high frequencies (SHF). In fact, everything is not so scary. Microwave cooking is an electromagnetic excitation of the water molecules contained in food. Instantaneously penetrating, say, into the depth of a piece of meat, the waves are absorbed by the water molecules contained in it. From this, the molecules are excited, their thermal vibrations are amplified, they collide with each other. And this is the reason for the rise in temperature. The same amplification of vibrations and collisions of molecules occurs if food is traditionally put on fire. With the difference that from fire, the excitation of molecules is slowly transferred from the outer layers to the inner ones, but the microwave energy instantly penetrates to a depth of 2,5 to 5 cm (therefore, it is better to cut thicker pieces). The presence of salt noticeably speeds up heating in the microwave. But the salt must be completely dissolved. On the other hand, salted meat, poultry, long-term storage vegetables before cooking can turn out to be harsh and dry. Salt draws out moisture. So it is better to salt such products at the end of cooking. Market of microwave ovensIn the structure of sales in the Russian market of household appliances, microwave ovens already occupy a noticeably larger share than stoves. This is easily explained: microwave ovens are much cheaper and more compact than stoves, and their ability to execute recipes throughout the cookbook up to baking is almost the same (if you learn how to use it correctly, which is not difficult at all). Microwave ovens are more economical than conventional electric stoves and are easier to keep clean. Not to mention the significant savings in time compared to cooking on traditional stoves. For many who buy a microwave oven as an additional device for defrosting food and heating food, it quickly becomes the main means of cooking. The microwave oven does not create the typical kitchen atmosphere with stuffiness, heat and cooking odors. Moreover, during the entire cooking cycle, you can, if desired, open the door, stir, add ingredients, check readiness. And all this without fear of loss of heat and disruption of the cooking regime. Microwaves have a high degree of efficiency: almost all of the electricity is used for cooking, not heating the kitchen. Nevertheless, according to statistics, the saturation of the microwave oven market in the CIS countries is only a few percent, while in the US it has already exceeded 90%. So everything is still ahead of us, and in terms of sales of microwave ovens, we overtake the United States even in times of crisis! Microwave and vitaminsMicrowaved food retains much more vitamins than traditional stovetop cooking. The Institute of Nutrition of the Academy of Sciences of the Russian Federation conducted an examination of food cooked in a microwave oven. The level of preservation of vitamins was checked during the preparation of vegetable and meat dishes. The result exceeded all expectations: the most valuable vitamin C was preserved after processing in the oven by 75-98% (each type of product has its own figures). And with traditional methods of preparation, the safety of vitamins does not exceed 38-60%. Browned crust in the microwaveBecause microwaves only act on water molecules, they only heat foods up to 100 degrees, the boiling point of water. But at the same time, the surface of the meat does not acquire an appetizing ruddy-brownish color, and the bun does not acquire a crispy crust. This can only happen at higher temperatures, such as when frying in fat that heats well above 100 degrees, or when baking in an oven or grill, where heat radiation creates a temperature of 200-250 degrees. Perhaps it's delicious; but you can not say that it is so useful. That is why many people still believe that microwave ovens exist for defrosting food from the freezer and for reheating ready-made meals. It is also believed that for baking pies and buns, as well as cooking baked meat and poultry in the house, an electric oven is needed; and for roasting meat and poultry with a crispy golden crust, as well as for preparing mouth-watering golden toast sandwiches on the farm, a grill and a toaster are needed. However, new modern models of microwave ovens are able to replace all this equipment. So that we can reproduce the usual traditional taste on the new technology, the developers equipped the oven with a grill. It is he who provides a crispy crust and aroma, as from a conventional oven, only thanks to the help of microwaves several times faster. And to make the dish more professional, the designers offered a convection grill, with a fan that blows hot air over the cooking dish. This combination microwave oven can cook in five (!) different ways: microwave; with a grill (as in an electric oven); combined - using microwaves and grill; radiation of a powerful grill with convection; combination of convection and microwaves. The latest high-end models of microwave ovens today are close in their capabilities to the most advanced electric ovens, surpassing them in the speed of cooking. Sensory cookingIn some prestigious models of microwave ovens, this function provides the so-called sensory cooking. After all, the weight of products, which we usually determine by eye, is set in automatic menus very approximately, and the results can be disappointing due to inaccuracy. The steam sensor makes programming extremely easy and ensures accurate results. When the food starts to release steam, it means that the temperature has reached 100 degrees, and any housewife knows that from that moment on, the cooking time no longer depends on the amount of food, but depends only on their type. Therefore, it is enough just to specify the type of products when programming and press the "start" button. When the sensor detects an active release of steam and sends a signal to the built-in microcomputer, it determines the required cooking time, and the display starts showing the remaining time until the end of cooking. Which oven to choose?First, let's decide on the number of eaters. Furnaces with a chamber volume of 16-19 liters are designed for a family of 1-2 people. Such an oven will accommodate a small chicken or a medium-sized pot. For a family of 3-4 people or to treat guests, a volume of 23 liters or more is desirable. For a family of 5-6 people, an oven with a chamber volume of up to 38-41 liters is suitable. Such an oven will easily accommodate and cook a goose, a turkey or a large holiday pie. Do you need a grill?The grill in the microwave oven can be heating element or quartz. Quartz - more economical and faster, it is easier to keep clean. It does not take up space in the working chamber, as it is hidden in its ceiling. But the heating element spiral can rise and fall, change position, for example, tilt at an angle or be installed at the back wall, providing more uniform heating of products. But, between us, if you already have a good oven, then you don't really need a microwave oven with a grill. Just like those who avoid fried foods and are afraid of the word "carcinogens". You'd be better off with a pure "health food" microwave oven. Baking in the microwaveFor those who love pastries, puff pastries and appetizing baked meat or poultry, you need a convection microwave oven. Here, the fan blows air heated to a predetermined temperature into the oven, making heating as uniform as possible and providing a beautiful golden crust. Usually convection mode is combined with microwave, this makes cooking much faster and preserves the natural taste, appearance and all the best, including vitamins. The convection mode is more efficient and flexible than the grill. And microwave ovens with a grill, according to experts, are produced for inertia-minded consumers. If earlier multifunctional ovens necessarily had a microwave, grill and convection, now you can find a more practical and cheaper microwave oven with convection, but without a grill. Only cakes or biscuits must be smeared, otherwise it turns out a little dry. Talking FurnacesIn the new generation of microwave ovens, modern control is increasingly accompanied by an interactive mode - a two-way dialogue with the hostess, highlighted on the display: what does she want? What should she do next? Choose one of these utensils. Don't forget to cover with a lid. And now remove the lid ... The South Korean company LG has even released a talking stove to our market, which duplicates aloud all the texts that appear on the display. Moreover, the Korean stove speaks Russian. Furnace liningThe most common internal coating of microwave ovens is made of a special durable enamel that is easy to keep clean. Ceramic lining is becoming more and more popular. It is very durable, hard to scratch, and so smooth that grease particles and other dirt have a hard time sticking to this smooth surface. And if they suddenly succeed, they are easily washed off with a soft sponge. True, the ceramic coating is quite fragile. But to imagine a situation, how you can damage it - you need to strain your imagination. The stainless steel coating is very durable, beautiful, withstands any temperature, which is very important in grilling and convection mode. True, it is somewhat more difficult to care for such a coating and maintain its clean shine. Sometimes in cheap models, cameras can simply be painted "under the enamel". And this option has the right to exist. The coating holds well if you cook dishes that do not require high temperatures and too much time. Microwave accessoriesIn the set of attached devices, a multi-level grill for plates is desirable; it allows you to heat dinner in several plates at once, placed one above the other. It is possible to serve reheated food to everyone at once, and not in turn, as in traditional microwave ovens. This is also convenient because you do not need to wash the pan in which the dinner was warmed up after. If you choose an oven with a grill, it is better that there is not one grill grate, but two: higher and lower. Microwave utensilsDon't worry about her. You can use what you already have at home: ordinary porcelain, faience, terracotta, ceramics. It is only important that your dishes do not have gold and silver rims and patterns, as these metal-containing paints are electrically conductive and can cause small electrical discharges. In the microwave, you can even cook in paper cups (the so-called quick soups), heat up prepared foods in paper bags or wrapped in napkins, paper towels, wax paper. And yet the most practical are special microwave dishes made of refractory glass or special plastic. There are even original (rather expensive) egg cookers for cooking eggs in microwaves, despite the insistence of oven manufacturers that eggs cannot be cooked in shells in microwave ovens. Very interesting and beautiful dishes for microwave cooking are produced in Spain. For example, the original pressure cookers. This is a whole system of vessels made of heat-resistant plastic. Water is poured into the lower one, some products are laid out on the grate above it, others are put into a closed vessel under the lid, and the sauce is being prepared in the upper vessel at the same time. Furnace powerIn addition to setting the time, if you are not using the automatic menu modes, you need to set the best microwave power for the particular dish and your purposes. Here is a small tablet that does not even need to be memorized. Enough to comprehend. 80-150 W - the mode of keeping the finished dish hot; 160-300 W - defrosting and cooking "delicate" foods; 400-500 W - fast defrosting in small quantities; 560-700 W - slow cooking or heating "delicate" foods; 800-900 W - fast heating and cooking. There is an opinion, and it flickers even in numerous unfortunate books of microwave recipes, that meat and poultry in a microwave oven turn out to be tougher than in traditional cooking. But if on a regular stove you cook meat or poultry at maximum heat until the very end, you will get a sole all the more. The mistake is that the new owners of microwave ovens are limited to setting the cooking time, and the power, if it is not set, is given 100 percent. In fact, 100% power is not used very often. It is better to cook meat, poultry at 70% power, fish, dumplings, meatballs - at 50-70%. Moreover, meat with streaks of fat warms up much faster. And it is better to stew tough beef or lamb at a power of 50%, cut into small pieces. Brewing medicinal herbs works well if you pour boiling water over them and keep them in the microwave for 10-15 minutes. at a power of 10-30%. And if you want to quickly cook yeast dough, put it in the microwave at 10% power. It will go up in no time! Useful TipsThe specificity of heating liquids in microwave ovens is such that when the boiling point has already been reached, the bubbles released during boiling are kept at the bottom of the vessel for some time. At some point, all this can suddenly spill out. To prevent the liquid from "running away" from the vessel in the oven or when taking it out of the oven, put a glass spoon or stick into the heated liquid. In extreme cases, you can use a metal teaspoon, just take care to position it so that the handle of the spoon does not "scratch" on the inner walls of the oven. The liquid formed during defrosting may become hot. Because of this, defrosting is uneven. Remove liquid approximately halfway through the defrost cycle. If a food weighing less than 100 g is placed in the microwave oven, then at least 100 ml of water in a microwave dish must be placed on the turntable. Otherwise, if there are not enough water molecules in the chamber, the microwaves will return unspent energy back to the emitter, and there will be a danger of overload. In general, it is advisable to constantly keep half a glass of water in the furnace so that if it is accidentally turned on, the magnetron will not be damaged. If you are using the grill function in the microwave, place a plate under the grill to collect dripping fat. If there are stubborn stains of grease and dried food residues on the inner walls of the oven, put a glass of water in the oven and boil for 5 minutes. Under the action of steam, the dirt will soften and be easily washed off. The glass turntable of the oven can be washed with dishwashing detergent or in the dishwasher. Cut all products thinner, then they will cook faster and bake better. When defrosting, the products must be removed from the bag or pierced, otherwise the bag will explode. Cereals before cooking in the microwave must be soaked. Publication: library.espec.ru
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