Specifications

Ver SG 9/200 13 Sharp Electronics Corporation
A circle of foil placed in the center of a
slice of left over roast will keep it from
becoming too well done while warming it
for consumption. When heating a
casserole, the use of a strip of foil around
the edge will slow down the heating
effect in this area and insure a hotter
center.
There are many possibilities using foil
and metal forms to control microwave
heating. Only a few suggestions have
been noted here.
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Containers and Packaging Materials
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One of the principle advantages of microwave cooking is that it often can be
accomplished in the serving dish or in the package in which the food was purchased.
With the exception of metals, all packaging materials are transparent to microwave
energy. The list includes ovenproof glass, ceramics, chinaware, plastic ware, and paper
containers of all types and plastic films.
It is not entirely true that in microwave cooking only the food is heated. Some plastics
must be used with caution. Melamine plastic ware, for example, absorbs enough energy
to cause charring in places. Such plastic ware quickly becomes too hot to handle.
Styrene's give off a strong odor and deform if heated too long.
The amount of energy containers absorb can be determined by making an oven power
measurement with and without the container in the oven. The difference is the amount of
energy absorbed by the container.
Some ceramic dinnerware may absorb several watts of power for each ounce of weight.
Considering the weight of such containers, the total power absorbed can be considerable.
In some cases this is a desirable feature since foods in these dishes tend to remain warm
longer after serving.
Certain plastic materials such as high density polyethylene and polypropylene make quite
acceptable containers for microwave oven use. Some foods are being packaged
commercially in containers made of these materials. A number of plastic containers are
being offered which can be used in both microwave and conventional ovens.