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why is high speed accelerated cooking countertop oven cooking poor?

Views:4     Author:Site Editor     Publish Time: 2019-08-24      Origin:Site

why is high speed accelerated cooking countertop oven cooking poor?

Many consumers report that microwave ovens are not ideal in actual use. They are not too dry or unevenly heated. Is it really bad for high speed accelerated cooking countertop oven? In fact, the main factors affecting the cooking effect of microwave ovens are as follows:

(one)Microwave oven initial temperature. The higher the initial temperature of the food, the shorter the time required for cooking. For frozen foods, it is not suitable for direct cooking. It should be thawed and then cooked.

(two)Microwave oven microwave food size. The larger the volume of food, the longer it takes to cook. Because the food absorbs microwave energy, when the microwave field penetrates into the food, it decays exponentially from the surface to the inside, and is closer to the center of the food. The weaker the microwave field, the less microwave energy it can absorb.

When the thickness of the food exceeds 5 to 8 cra, its center is based on the heat conduction of the surface of the heated food to complete the cooking. Therefore, when cooking in a microwave oven, the food should not be too thick or too large.

(three)Microwave device microwave oven food shape. Regularly shaped foods are easily heated evenly in a microwave oven; if the shape is irregular, the thin, narrow portions are easily overcooked. Therefore, when cooking in a microwave oven, the size and thickness of the food should not be excessively disparate.

(four)The number of microwave oven foods in microwave equipment. The greater the amount of food, the longer it takes to cook. But every microwave oven has a good cooking volume. When cooking, arrange the food to be cooked as much as possible to save time and energy.

(five)Dielectric properties of microwave equipment microwave foods. The dielectric properties of food affect the absorption of microwaves by food. The food with large water content has a large dielectric constant and absorbs a lot of microwave energy. Therefore, foods containing more water are easy to heat.

(six)Microwave equipment microwave oven food density. Foods with high densities require long cooking times.

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