Emerson microwave convection oven have long occupied their place in almost every kitchen. It is no wonder, because the inexpensive price, as well as the speed and convenience of heating and cooking is amazing. In this article you will learn how you can use the microwave, and what to do with it is strictly prohibited.

Let’s start with what microwaves are designed for:

• Defrosting – it happens faster and in the best way possible in such an oven. Defrosted food does not lose weight (slight leakage of liquid), the products are better absorbed by the body, preserved more vitamins.
• Warming to room temperature foods that are stored in the refrigerator and whose flavor and taste is manifested exactly at room temperature (butter, cheeses, drinks). It is enough to put them for a few seconds in such an oven.
• Reheating to serving temperature – dishes heated in a microwave oven look and taste as if they have just been cooked.
• Melt, for example, margarine, butter, cheese, chocolate. They never stick in this oven.
• Boiling, frying, stewing (but not frying) almost all foods. Including recipes for main dishes – soups, side dishes, etc.
• Drying condiments or herbs, herbs gathered in summer, but intended for winter.
• Warming plates. After moistening them with water, put them in the microwave for a minute.

It is thought that you can do anything in a microwave oven. However, this is not true at all. It is forbidden:

• Heat condiments, as they require longer exposure to high temperatures,
• Heat sealed glass jars and bottles,
• Boil eggs in their shells, as cracking of the shells can occur,
• Heat animal and vegetable fats intended for frying, e.g. French fries, to a boil, as the oil may burn.

In order to cook quality and healthy food in the microwave oven, there are a few important points to keep in mind:

• Foods that contain more water heat up faster than dried foods. At the same time, too much water delays the heating process.
• The pan should be filled to half or third of its volume. This prevents boiling and splashing.
• Even the minimum amount of fat in the form of layers in the meat accelerates heating. Excessive fat, however, prolongs the heating process.
• Bones tucked under the meat cause the food to overheat locally.
• Fewer pieces of food heat up faster.
• Larger pieces are better stacked closer to the edges, and smaller and thinner pieces in the middle.
• Pieces of meat, vegetables, fruits should be the same size. It is better to heat pieces of correct shape (round meatballs), with wrong shape heats faster sharp edges, protruding angles.
• Stirring and shifting, as well as covering with a lid speeds up the heating process.