precautions while using microwaves

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Precautions while using Microwaves

Microwaves are a form of electromagnetic radiation with wavelengths ranging from as long as one mete
41. Safety precautions
Follow the manufacturers instruction manual for recommended operating procedures and safety precautions.Oven manufacturers do not recommend operating an empty oven. In the absence of food, the microwave energy can reflect back into the magnetron and may damage it.
42. Be sure children
Be sure children who use the microwave can do so safely.microwave leakage could still occur around damaged, dirty or modified microwave ovens. It is therefore important that the oven is maintained in good condition. Users should check that the door closes properly and that the safety interlock devices, fitted to the door to prevent microwaves from being generated while it is open, work correctly. The door seals should be kept clean and there should be no visible signs of damage to the seals or the outer casing of the oven. If any faults are found or parts of the oven are damaged, it should not be used until it has been repaired by an appropriately qualified service engineer.
43. Heart pacemakers
There previously was concern that electromagnetic emissions from microwave ovens could interfere with heart pacemakers. Modern pacemakers are shielded against such interference, but some older models may still be adversely affected by proximity to a microwave oven. If in doubt, check with your doctor.
44. Microwaved foods
Microwaved foods typically retain more vitamins and minerals foods cooked by other methods because microwaving takes less and doesnt require much additional water.Microwave oven users should carefully read and comply with the manufacturer
45. Microwaves produce heat directly in the food
Though microwaves produce heat directly in the food, they really dont cook food from the inside out. With thick foods like roasts microwaves generally cook only about an inch of the outer layers. The heat is then slowly conducted inward, cooking along the way.
46. Increased moisture will heat
An area of a food where there is increased moisture will heat more quickly than other areas. So, when heating up a jelly roll, for instance, its a good idea to let the food stand after cooking for a minute or two until the heat disperses from the high moisture jelly to the low moisture pass throughout. To promote uniform cooking recipes for microwave ovens usually include directions such as turn the food midway through cooking and cover and let stand after cooking.
47. Its not good to use metal pans
As a rule, its not good to use metal pans made for conventional ovens or aluminum foil because reflected microwaves cause uneven cooking and could even damage the oven. However, some new metal cookware is specially configured for use in microwave ovens. These pans are safe, provided instructions for use are carefully followed.
48. Protector on the magnetron tube
Some oven models have a protector on the magnetron tube to allow use of a small amount of metal, such as meat skewers or strips of foil over chicken wings and legs. The instructions that come with each microwave oven tell what kinds of containers to use and how to test for suitability for use.
49. Why do people worry about microwave radiation
Microwave ovens are used daily in restaurants, cafeterias, lounges, kitchens, snack bars, and homes. Some microwave oven users may be concerned about potential health hazards from the exposure to microwave radiation leakage. You can help to keep your exposure to microwave energy at a minimum by keeping your microwave oven in good working order.
50. How do microwave ovens work
In a microwave oven, food is cooked by exposing it to microwave radiation. Microwaves are a form of radiofrequency (RF) electromagnetic energy. When this energy comes in contact with food, the absorbed energy causes the water molecules in the food to rotate. This movement causes friction between the molecules and produces a rapid rise in temperature. Microwave energy generated by the magnetron is transferred to the oven cavity through a waveguide section (2450 MHz (megahertz) for most conventional ovens). A mode stirrer spreads the microwave energy more or less evenly throughout the oven.


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