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A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating .
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
In a conventional oven, reducing the moisture content to the desired level can take up a large part of the total baking time. The application of RF heating can shorten the baking time. The oven is set to produce biscuits of the right size, shape, and color, but the RF heating is used to remove the remaining moisture, without excessive heating ...
The higher energy (shortest wavelength) ranges of UV (called "vacuum UV") are absorbed by nitrogen and, at longer wavelengths, by simple diatomic oxygen in the air. Most of the UV in the mid-range of energy is blocked by the ozone layer, which absorbs strongly in the important 200–315 nm range, the lower energy part of which is too long for ...
Custards require a slow oven for example, bread a moderate oven, and pastries a very hot oven. Cooks estimated the temperature of an oven by counting the number of minutes it took to turn a piece of white paper golden brown, or counting the number of seconds one could hold one's hand in the oven. [3]
Microwave is a term used to identify electromagnetic waves above 10 3 megahertz (1 Gigahertz) up to 300 Gigahertz because of the short physical wavelengths of these frequencies. Short wavelength energy offers distinct advantages in many applications. For instance, sufficient directivity can be obtained using relatively small antennas and low ...
When you're baking cakes and brownies and the recipe directions tell you to add oil, which one do you reach for? Vegetable oil, canola oil and corn oil are among the most common and affordable ...
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.