Named the "Radarange", it was first sold in 1947. Raytheon later licensed its patents for a home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and expensive for general home use. The countertop microwave oven was first introduced in 1967 by the Amana Corporation, which had been acquired in 1965 by Raytheon.
Microwave ovens are popular for reheating previously cooked foods and cooking vegetables. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter and fats, and melted chocolate. Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to do so. Exceptions occur in rare cases where the oven is used to heat frying oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water. The boiling range temperatures produced in high water content foods give microwave ovens a limited role in professional cooking, since it usually makes them unsuitable for achievement of culinary effects where the flavors produced by the higher temperatures of frying, browning, or baking are needed. However, additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to produce these other heating effects, and microwave heating may cut the overall time needed to prepare such dishes.
Click here to find the recipe for the skillet salmon.
Copyright 2012, Christine’s Pantry. All rights reserved.
2 large potatoes
4 tablespoons parmesan cheese, grated
3 tablespoons butter, melted
salt and pepper, to taste
Pierce potatoes with fork. Arrange in a microwave safe dish. Microwave on high about 8 to 10 minutes. Remove potatoes and set aside for 5 minutes.
Cut cooked potatoes in half, and then pierce each potato flesh with fork. Drizzle melted butter over each potato half. Sprinkle with salt, pepper and parmesan cheese. Enjoy!