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Consumer Electronics by S. P. Bali

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MICROWAVE COOKING

Rapid microwave cooking provides excellent quality of food. This quick method of cooking using a minimum quantity of water helps retain most of the nutrients. In addition microwaving preserves natural flavours, while enhancing the colour and texture of the food.

Microwaves are non-ionising, high-frequency, short wavelength electromagnetic waves. Microwaves are attracted by the moisture in the food placed within the oven for cooking. The microwaves then penetrate the food surface, causing the moisture molecules to vibrate. This vibration generates heat which then cooks the food by conduction. The food is cooked from the outer surface to the inner core.

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