Let s Think M
Cooking in your microwave oven is similar to
cooking conventionally. You can bake， roast，
steam， poach， boil， stew， saut6 and reheat food
with microwaves. Using the browning element，
you can top-brown， sear and crisp foods. With the
purchase of a browning dish you can pan-broil，
sear and grill foods.
Microwaving is a new form of cooking and re-
quires new techniques. The more you understand
about how your microwave oven works， the
more success you ll have cooking foods in it. See
How to Cook in Your Microwave， page 6. Much of
what you already know about conventional cook-
ing will help you understand your microwave
oven.
This cookbook will help you learn aboul~jnicro-
wave cooking. Take the time to learn， and thinking
microwave will come as natural to you as thinking
conventionally does now.
Microwave ovens come in several styles. They
all use the magic of microwaves. This book was
prepared with the cooperation of the makers of
Thermatronic Microwave Ovens ~.
Users of any brand of microwave oven can
share and enjoy these recipes although minor ad-
justments in cooking time may be necessary. The
information you need to make adjustments is on
Icrowave
pages 11 and 12. Before you use any brand of mi-
crowave oven， read the instructions carefully. Pay
particular attention to the advice on the use of
metal. In some brands you can use metal food-
containers with certain restrictions. Others toler-
ate no metal in the oven. Whatever your brand，
be sure to follow the instructions that come with
your oven. Failure to do so may cause damage to
your oven.
What are Microwaves ?
Microwaves are high-frequency radio waves
generated by an electronic tube called a magne-
tron. This tube operates as though you had a
miniature broadcasting station in your oven.
From the magnetron， microwaves enter the
cooking area through openings at the top of the
oven. To ensure uniform heating， the microwaves
must be scattered evenly throughout the oven.
Most ovens have a stirrer blade located irt tke ~
of the oven that scatters the microwaves.
Microwaves have 3 characteristics. 1. They are
reflected by metals and cannot enter a metal con-
tainer to heat food. 2. They pass through non-
metals， usually without heating the non-metal
container. 3. They are absorbed by moisture.
There must be moisture present to produce heat.
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