Cooking foods in microwave ovens
"During cooking, heat is transferred into and within food. With a conventional range, the heat comes from a flame or an electric heating element; in some cases, it may be a surface heated by an enclosed element. A microwave oven has no flame or element (unless it contains a conventional browning element); instead heat is created directly in foods and liquids. Energy from invisible microwaves causes rapid movement of fat and water molecules; the movement produces heat."--First paragraph.
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Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.