November 2007
Intermediate to advanced
736 pages
46h 32m
English
Content preview from Consumer Electronics
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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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O’Reilly covers everything we've got, with content to help us build a world-class technology community, upgrade the capabilities and competencies of our teams, and improve overall team performance as well as their engagement.Julian F.
I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
I’ve been on the O’Reilly platform for more than eight years. I use a couple of learning platforms, but I'm on O'Reilly more than anybody else. When you're there, you start learning. I'm never disappointed.Amir M.
I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.