SINGLE

FOOD

Microwaving Is
For Singles Too

NORMA SCHONWETTER

Microwave ovens are in tune
with today's lifestyle, par-
ticularly for singles. The
microwave has long outgrown
the status symbol or label it
once had. Its popularity is grow-
ing due to the drastic drop in
price over the last few years
along with public awareness of
the many advantages it offers.
The most obvious advantage
is speed. Cooking times are
reduced about one quarter to
one-half the conventional time.
A natural result of this is
energy savings of up to 75 per-
cent, since microwaves use no
more energy than an electric
range and because they heat
the food directly without
preheating the oven cavity. Ad-
ditionally, microwave cooking
keeps your kitchen cooler
resulting in savings on air
conditioning.
Microwaves are considered
one of the safest kitchen ap-
pliances because of the absence
of thermal heat and the
leakage-proof safety features.
Without thermal heat, clean-up
is a breeze; no more baked on
spatters or spills. -
How about nutrition, flavor
and appearance? Since most
vitamins are destroyed by heat
or are soluble in water, long
slow cooking can reduce the
nutritional value of foods.
Nutritionally, vegetables and
fresh fruits benefit the most
from microwave cooking
because they can be cooked
with none or little added water.
Quick cooking retains the
natural moisture and flavor of
foods. Leftovers do not dry out
or taste reheated. Vegetables
and fruits keep their bright col-
ors. The only negatives with
fast cooking, lack of sufficient
browning and retention of
crispness, can be overcome by
use of easily learned
techniques.
If the advantages have con-
vinced you to run out and pur-
chase a microwave, eliminate
the confusion and consider
these features after determin-
ing whether you can spare the
counterspace for a tabletop
model or need an under-the-
cabinet or over-the-range
model.
Size and capacity: The con-
figuration of the interior space
is more important than the
cubic foot capacity. Be sure the
oven can accommodate at least

Norma Schonwetter is the author of
an international syndicated
microwave cooking column, "Micro
Magic," and teaches microwave
cooking locally.

a 12 x 8-inch baking dish. The
interior height will determine
how large a roast or turkey you
can cook.
Power levels: There should be
a minimum (600-700 watts) of
full power, defrost setting and
one-three additional settings.
Controls: Touch-pad controls
are more accurate for timing;
may display time and
temperature, be used as a timer
or as a clock when the oven is
off. Dial timers are less precise;
look for one that has at least
two minutes broken down into
15 second intervals.
Probe or sensors: Probes can
prevent overcooking; good for
foods like roasts, casseroles,
stews and for reheating lef-
tovers. Some probes have a
"hold" feature that maintains
the temperature once it is
reached. Automatic sensors will
detect the humidity to calculate
cooking time, but have not pro-
ven their accuracy.
Programmed cooking: These
allow you to program up to four
cooking stages in sequence (for
example: defost, cook and keep
warm). Some ovens are easier to
program than others. This
feature is not used by many
microwave owners.
Oven shelf: Useful for several
small amounts of food or
reheating several dishes at one
time. Not convenient for cook-
ing an entire meal at once; dif-
ficult to orchestrate and not a
time saver.
Glass tray: Convenient for
food spills. It can easily be
removed to the sink for
cleaning.
Warranty: Read carefully to
determine what is fully covered
(parts and labor) and for what
length of time, particularly the
magnetron tube, which is the
most costly replacement part.
Built-in turntable: May pro-
mote even cooking, but usable
space is decreased and some
oblong dishes will not fit on it.
It's wiser to purchase a
separate turntable.
Built-in browning unit: Wat-
tage is too low, therefore ineffi-
cient to brown surface. Also
rules out use of plastic
cookware. Conventional oven
broiler will do a superior job in
much shorter time.
Delay start: Oven can be set
to start defrosting or cooking at
a later time. Since foods cook so
quickly in the microwave it is
not as useful as in a conven-
tional oven.
Sixty percent of all
households, including singles
have found the microwave a

Continued on next page

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TECHNION-

ISRAEL INSTITUTE OF TECHNOLOGY

John W. Mallia
Hair Technician

Detroit

Chapter

guest speaker .. .

PROF. SHMUEL EIDELMAN

❑ Professor, Technion Faculty of Medicine, Haifa, Israel
❑ Former Director, Department of Internal Medicine and Gastroenterology,
Rambam Medical Center, Haifa, Israel
❑ Medical Education: Johannesberg, South Africa ; Tel Hashomer Hospital,
Israel ; and University of Washington in Seattle

topic .. .

Aspects of Cancer Research

❑ Reseach studies on immunology of cancer of the digestive system
❑ Monoclonal antibodies for.,diagnosis and treatment
❑ Furthering medical research by cooperation with Technion engineers and scientists

program chairman .. .

LOUIS MILGROM

❑ Past President, Technion Society — Detroit Chapter
❑ Technical Director, Mercury Paint Company

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on west 12 Mile Rd., East of Ulmer Rd.

91