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Author Question: What is the most important reason that foods cooked in a microwave oven generally do NOT brown on the surface? (Read 168 times)

abc

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on: Aug 1, 2020

Question 1

Variable settings are available on most presently manufactured microwave ovens. These usually function by
◦ cutting full power in half.
◦ automatically measuring specific heat.
◦ intermittently cycling full power on and off.
◦ utilizing separate magnetron units for reduced power settings.

Question 2

What is the most important reason that foods cooked in a microwave oven generally do NOT brown on the surface?
◦ The speed of cooking is too rapid.
◦ The air temperature in oven is cool.
◦ The microwaves bounce off the sides of the oven.
◦ The type of containers used do NOT promote browning.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by abc on Aug 1, 2020

cuttiesgirl16

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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abc

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Reply 2 on: Aug 1, 2020
Great answer, keep it coming :)

amandalm

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Reply 3 on: Yesterday
Wow, this really help

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