Microwave ovens heat at 40% power, that is, in a period of time, microwave tubes only heat 40% of the time. This is because although the microwave oven is penetrating heating, its penetrating ability is limited. Generally, household microwave ovens can only penetrate food with a thickness of about 4 cm, and it takes some time for heat to be naturally transferred to food.
Introduction:
1. When thawing, be sure to use the thawing gear or the medium-low power gear to allow enough time for heat transfer, so as to avoid that one part of the food is thawed and the other part has begun to ripen.
2. For large pieces of food with high density, such as meat, when it is thawed to a certain extent, the meat should be taken out and let stand for a few minutes to avoid that the inside of the meat is not completely thawed and the surface is cooked. At the same time, cover the food with plastic wrap, and turn the food in time when thawing.
3. The food taken out of the freezer should be thawed in the microwave oven immediately and should not be kept at room temperature for too long. Otherwise, the surface of the frozen product begins to thaw first. When the ice crystal melts into water, it will absorb a lot of microwaves, which will prevent the microwaves from penetrating the food center and slow down the thawing speed of the center. Because water has greater microwave absorption capacity than ice, the melted part has greater microwave absorption capacity and faster heating speed; However, the unfrozen part has low microwave absorption capacity and slow heating speed, which will cause uneven heating and thawing of food.