Microwave oven cooks fast by converting electrical energy into microwave energy. This penetrates food and produces heat due to the incredible vibration rate of the water molecule within the food.
Microwave energy passes through chinaware, glass, paper, plastic and pottery without them getting heated. They become hot only when the food they contain becomes hot. Anything that is low in moisture content, eg, dry seeds will not cook in the microwave.
Metal cookware cannot be used as metals reflect microwave energy. Non-heat resistant glassware, chinaware with metallic trim, containers with metal parts and ceramic mugs with glued handles should not be used.
Microwave is excellent for cooking jams, preserves, vegetables and ingredients with wate added like pasta, porridge and rice. It is ideal for defrosting, reheating cold or left over foods, warming up milk, boiling water for tea or coffee and even drying food items like herbs.
The length of cooking depends on the quantity type of food being cooked. Most root crops such as cassava, potatoes, sweet potatoes, taro and yam need a little water added to hasten cooking. Vegetables with high water content do not need water added.
Always refer to your microwave manual or cookbook if you are in doubt of the power and length of time you are going to use. Microwave ovens should be checked periodically for microwave leakage by qualified people to do the job. Frequent cleaning of the inside is advisable to avoid spillage accumulating and drying. Dusting of thevents where air passes is also important.
Microwave is economical as it uses less energy. There is less mess and the kitchen does not become hot. It offers a great opportunity to offer the family that much needed variety of foods that is quickly prepared. / Reprinted from Ely Bonner’s All-time Favourite Filipino Dishes, "Microwave Oven Use"
