The power of microwave oven barbecue is generally between 850W and 1050W, and most of them use quartz tubes or halogen tubes for heating. (The power of the oven is generally above 1500W). A separate barbecue stall can only grill some thinner flaky foods. If you grill foods such as chicken wings and drumsticks, even if the outer layer is burnt, the inside will not be cooked. Therefore, the grilling function of the microwave oven requires microwave auxiliary heating. This is combined barbecue 1, 2, and 3. The difference between them is that the time intervals between quartz tube heating and microwave heating are different (barbecue and microwave do not work at the same time). For example, if you choose 10 minutes of combined barbecue 3, then there are The microwave heats at 70°C with a quartz tube or halogen tube at 30°C, which is suitable for grilling thicker foods. To put it simply, it is barbecue, combination grill 1, 2, and 3. For thin food, use barbecue gear, for slightly thicker food, use combination grill 1, and for the thickest food, use combination grill 3.

As for the recipes, the degree of rawness and cookedness should be appropriately controlled according to your own eating habits.

How to make microwave barbecue:

1. Ingredients: 300 grams of pork tenderloin, oyster sauce, eighteen fresh vegetables, five-spice powder, cumin, one egg, cooking wine, salt, and chicken essence.

2. Wash the tenderloin, cut into large pieces 1 cm thick, and pat loosely with the back of a knife on both sides.

3. Add cooking wine, one egg, oyster sauce, eighteen fresh vegetables, five-spice powder, cumin, salt, and chicken essence and marinate for 3 hours.

4. Use a microwave oven with a barbecue function, taking 800W as an example, the second light wave combination, 70 light waves and 30 microwave combinations.

5. Put the marinated tenderloin into a porcelain plate. It is not recommended to use aluminum foil. It will flash strongly when microwaved for 16 minutes.

6. Turn over once in the middle and brush with cooking oil.

7. Use a knife to cut the thickest part of the meat until no blood is visible.