microwave cooking

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microwave cooking Rapid heating by passing high frequency waves from a magnetron through the food or liquid to be heated. Water absorbs the microwaves very well, so food with a high water content cooks more rapidly; fat absorbs the energy more slowly, so foods consisting of mixtures of fat and water cook unevenly. The cooking time is short and microwaves do not cause browning, so the food may not develop flavours associated with longer cooking times. First commercial microwave cooker was introduced by Raytheon Co., Waltham, Massachussetts, in 1947.

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