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By Gregori Nalon-
www.gregorichef.itThe microwave oven is a kitchen
appliance in which the cooking of
food is mainly due the heating effect
obtained by the interaction with
matter of electromagnetic fields in the
microwave spectrum.
Despite the analogy suggested by the
name, this method of heating and
cooking of foods is entirely different
than that of a conventional furnace:
in a normal electric oven (or gas), the
heat is transmitted by radiation and
by conduction, in a direction that goes
from the outer layers to the innermost
ones; with the microwave irradiation,
however, it may happen that, in the
case of foods whose interior is very
rich in water or lipid, the latter will
heat up more quickly compared to the
outer layer drier and drier, which, for
Therefore, it absorbs less microwave
radiation (from Wikipedia).
HOW DOES IT WORK? A simple
microwave oven is composed of a
magnetron, powered high-voltage direct
current, which generates a flow of
microwaves, typically at the frequency
of 2450 MHz, with a power of between
800 W and 1000 W, sent to the cooking
chamber .
The whole acts on fat, carbohydrate,
water (the different components of the
food) that absorbing the energy and
creating a large movement generate
heat through friction of the molecules
between them and thus heating and
cooking the food. The cooking chamber
is substantially a Faraday cage, which
prevents the leakage of microwave,
the door also has a wire mesh (metal
screen).
MERITS AND DEFECTS IN THE
KITCHEN. Among the merits
compartment definitely numbered
speed than traditional cooking, can
thaw the frozen food in a short time,
you can cook in plastic containers,
disposable (suitable for cooking with
the microwave), the preservation of a
food Special containers and immediately
cook or regenerate if cooked.
Among the defects, however, there is a
non-homogeneous heating of the food
which is concentrated in certain areas
(furnaces of low cost and for private,
non-professional), unless furnace is
used which has the rotating plate during
cooking itself (the food is placed in the
center and not to the side).
Some foods can be cooked in the
microwave, as the eggs that explode
when inserted with the shell. The egg
explodes because inside it evaporates a
bit ‘of the water and the vapor occupies
more space of the liquid increasing the
internal pressure and thus causing the
rupture of the shell; It is for this reason
that the food “hermetically sealed”, such
as potatoes and apples, are pitted with a
toothpick before being cooked.
I must emphasize that the problem of
the egg is now solved, as it is cooked
with special dual-chamber containers
that make a steaming (the microwaves
heat the water at the bottom going up
that cooks the eggs). The waves cannot
reach directly the eggs because the
upper chamber is made of metal and
communicating with the lower only
through small holes.
Still on the steaming, some high-end
ovens have a steam cooker that can
cook food such as fish or vegetables
by combining the microwave and
steam. The oven itself on the basis of
a humidity sensor detects when the
water in the steam generator (thanks
to microwaves) has reached the boiling
point and from that moment starts the
timer of steam cooking real food. As
for the microwave cooking normal,
this type of cooking allows, in a few
minutes, to cook without the use of fat
or seasonings and keeping much of the
flavor and the natural properties of the
foods.
Given that all cooking destroys
some nutrients, it is detected some
characteristics that are not from a
professional put apart.
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B12 from an inactive form to an active
form, making approximately 30-40% of
vitamin B12 unusable mammals.
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foliate although cooked microwave; by
comparison, they lose almost 77% if
cooked on the stove, because the food
on the stove is typically boiled, leading
to the dispersion of nutrients.
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more nutrients when cooked in the
microwave than cooking on the stove.
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has significantly lower levels of
carcinogenic nitrosamines than the
cooked bacon with traditional methods.
THE EVOLUTION of microwave led to
the combination of microwaves with an
infrared system (grill) in order to brown
crusts and make giving more flavors.
From previous generations, many
furnaces have the crisp function (which
together with the grill and microwave),
greatly improves the cooking of many
dishes specific.
The latest generation of ovens is
therefore a complete unit which
combines microwave, grill, crisp,
ventilation, now replaces the traditional
ventilated ovens, reducing time,
increasing the quality and ease of use.
SAFETY. Although microwaves are
widely used by the middle of the
twentieth century, their danger is
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