Micro-wave oven Heating principle: Microwave ovens heat food from the inside out . They emit microwaves , causing the molecules inside the food (mainly water molecules) to vibrate and collide and rub against other molecules, thereby generating heat. It is equivalent to the food heating itself evenly without turning it over . Therefore, it is very suitable for thawing frozen food and will not cause the surface of the food to thaw while the inside is still frozen. Because the heating principle is mainly to cause the vibration of water molecules inside the food, microwave ovens are more suitable for heating foods with high water content (except juicy fruits containing salt ions), such as tofu, seafood, etc., while dried meat is not suitable for heating in a microwave oven. In addition, foods that are not suitable for heating in the microwave include: ① Foods with skin or shell, such as whole eggs and chestnuts (after rapid heating in a microwave oven, the inside of the food may expand and explode); ② Juicy fruits containing salt ions, such as grapes, cherry tomatoes, and blueberries (under the vibration of the microwave oven, a strong electric field will be generated, which is prone to explosion); ③ Chili pepper (after heating in a microwave oven, if you open the oven door, the capsaicin emitted can easily irritate your eyes and burn your throat). oven Heating principle: The oven heats food from the outside to the inside . It emits infrared heat radiation to raise the temperature of the entire oven including the food, thereby achieving the heating purpose. Since the heating is done by infrared rays emitted by the oven, which pass through the food from the outside to the inside, it is easy for the outside to be cooked while the inside is raw, so it needs to be turned over . Also because the heating is relatively "simple and crude", basically as long as the container is heat-resistant and suitable for the oven, most foods can be heated in the oven. It is especially suitable for baking and grilling. |
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