Steam Cooking Microwave Ovens

There are many different types of microwave ovens on the market, with variants offering hot air, grilling or baking functions. Some of them have automatic functions, which is convenient if you’ve got other things to do while the food is being cooked. Most microwave ovens are 40-45 cm deep, but there are also ovens 30 cm deep that take up less space in the kitchen.

The microwaves cause the molecules in the food, mainly water molecules but also fats, to start moving. That kinetic energy is then converted into heat, which causes the food to be cooked. The greater the amount of water in the food, the faster it cooks, because more water molecules are moving around.

No, but heat and how long you cook the food can affect sensitive vitamins in some vegetables. But this also applies when you cook or fry the food with an ordinary cooker, so it has nothing to do with the microwave itself.

1. Squeeze half a lemon into a bowl of water.
2. Place the bowl in the microwave and run for three minutes so that steam is formed inside the oven.
3. Remove the bowl. But be careful – it will be hot!
4. Wipe the oven with a slightly damp cloth.

If you don’t have a lemon to hand, vinegar works too, or mix 2 tbsp liquid soap with 300 ml of water.

Which microwave is best depends on your needs. If you’ve got a small kitchen, you may prefer a small microwave or an integrated one that you can hide in a cupboard. It can also be a good idea to choose one that has several functions, so you can cook as much of your meal as possible in the microwave.