Re: Microwave cooking

Your said "if it is so hazardous..."; my response to that was that it is
"not so hazardous."

Never use metal vessels, or vessels that contain metal. The metal acts as a
microwave antenna, upsetting the function of the oven and potentially
leading the destruction of the oven and/or a fire.

Plastic vessels are fine as long as the plastic is able to withstand the
temperatures that will be reached by the heated foods, and are formulated so
they won't leach components into the vessel's contents.

Glass and ceramic are also fine, as long as the ceramic does not have a
lead-containing glaze which may leach into the food the vessel holds.
Leaded glass would have the same caution attached.

Any vessel used must be able to withstand the temperatures created.

Also, bear in mind that a heavy vessel may act as a barrier to the
microwaves, reducing the efficiency of the oven and placing much of the heat
in the vessel itself. This may eventually heat the food, but mostly by
conduction from the vessel walls.

Microwave ovens are not usually considered suitable for cooking large pieces
of meat from a raw state, as they heat unevenly and some parts may be
over-cooked while others are not yet heated enough to eliminate food-borne
bacteria.

--- PLZ


"always_safe" <sudarshan05@xxxxxxxxx> wrote in message
news:1156123781.505752.69670@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
My query was more on the cooking methodology than the radiation effect
from the equipment. What kind of vessels are to be used Platic?
Ceramic? Glass?. which is the best or leat harmfull?

I am little perplexed with the word " NOT so hazardous"

I was waiting some more reply before posting the question again.
Leraned members can post their expert opnion for the benefir of fellow
members

Sundar



Peter Zavon wrote:
It is NOT so hazardous.

If the microwave oven is properly designed, maintained, and used, it is
not
a hazard.

Proper design includes conductive mesh in the window to prevent microwave
emission through the window. It also includes a door design that
prevents
microwave emissions around the edges of the door, and an interlock to
prevent microwave generation when the door is not fully closed.

Proper maintenance includes keeping the door gasket clean and supple so
it
will seal when the door is closed and do its part in preventing microwave
emissions.

Proper use includes keeping conductive metals out of a working oven,
never
running anything conductive from the interior to the exterior during
operation, cleaning the interior adequately, etc.

Food cooked in a microwave is no different than food cooked in any other
way. In microwave cooking the water in the food absorbs the microwaves
and
gets hot, heating the food. The energy transfer is very efficient. In a
conventional oven all heating of food is by conduction and convection
from
the air and/or a heated element. The result is the same - the food gets
hot
and cooks.

The most likely problem in food cooked in a microwave is that it will be
burned. That is also the most likely problem with food cooked in more
conventional ways. The next most likely problem is that it will be
under-cooked, as can also happen in a conventional oven.

Because the heating environment in a microwave is uneven, we are often
advised that the item being cooked be turned 90 degrees once or twice, or
that it be rotated on a turntable, during cooking. Because of this
unevenness and the rapidity of the cooking process, raw meats should not
be
cooked in a microwave without additional precautions as some parts may be
well cooked while other parts are insufficiently cooked and may be a
source
of food-borne disease.

--- PLZ

"always_safe" <sudarshan05@xxxxxxxxx> wrote in message
news:1154052585.443265.122150@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Many times we get mails regarding the microwave oven cooking. Most of
them point out the hazards. If it so hazard then how it is allowed to
be marketed? Is it really unsafe to cook in micro ovens? Cooked food
does it harm one's health? Can knowledgeable people post their
opinions/


Sundar




.

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