INFLUENCE OF MICROWAVE COOKING ON FOOD QU ALITY

The difference in energy transfer and heating of food between microwav e and conventional heating is not associated with a higher loss of nut rients. So far system-related specific toxic principles have not been observed - and cannot be expected in view of the low energy density of microwaves. The low aroma development in microwave cooking of compact food should be compensated by combination with other sources of heat (hot air, grill, etc.). Uneven heat distribution presents a problem in microwave cooking. It can be reduced by slower heating (lower energy input) and a rotating plate. If instructions are observed, microwave c ooking is safe.