The microwave oven has a magnetron tube which releases microwaves. Microwaves are electromagnetic energy which generates heat. Microwave energy causes molecules to vibrate at a high speed and this vibration between molecules produces heat. Microwaves initially penetrate meat to a depth of approximately 25mm and this heat is transferred to the interior of the meat by means of conduction. Microwaves are reflected by metal; attracted by food containing moisture, fat or sugar; and pass through glass, porcelain, plastic and paper.

• The microwave oven is known primarily for its speedy cooking. Conventional cooking time is reduced by approximately half, thus saving time and energy. No preheating of the oven is required since full power is available immediately.  In brief, it is a time and cost-saving kitchen aid
   
• It is also a very clean method of cooking meat. Pots and pans do not get burnt, while microwave containers are attractive enough to bring to the table. Consequently, there is also less washing-up, while the oven itself is very easy to keep clean
   
• From a health point of view many nutrients are retained owning to the shorter cooking time. Since less liquid is used to cook the meat, fewer water-soluble vitamins and minerals are destroyed. Little or no butter, oil or fat is required for frying and extra salt is hardly necessary
   
• Thawing of meat is rapid, which is a boon to many housewives. If thawing is done correctly, there is no drip loss
   
• Other benefits are that if done at a low power setting, reheating of meat is very successful and the meat remains juicy; the kitchen remains cool and free of odours and the oven itself is safe for use and does not cause burns
   

A range of special containers suitable for microwave ovens is currently available, although containers such as oven-proof, glass, ceramic or clay containers can also be used. The Römertopf clay pot works very well in tenderising less tender cuts. Plastic and cane may be used in the oven for short periods.  Avoid using any metal container, a container with a metal glaze, and wooden containers since wood is dried out by microwaves.

You can test whether a container is suitable for use in the microwave oven by filling it with a cup of water. Microwave it at 100% power for 1 minute.  If the container remains cold and the water is warm, the container is suitable. If the container is warm and the water not really warm, the container should be used in the oven only very briefly. Bear in mind that any container warms up after a certain time in the oven as a result of the heat transferred from the warm food.

Round containers cook meat more evenly than rectangular or oval containers. The corners of a rectangular container should be covered with tinfoil for part of the cooking time to prevent portions of the dish from becoming overcooked. Larger, shallow dishes also produce better results than smaller, deep containers.

In all the microwave recipes only percentages are indicated to prevent confusion since different ovens use different temperature names. The booklet sold with the oven should indicate the percentages for each power setting. 

Use 10% to 30% power for thawing meat; 30% to 50% power for moist-heat cookery such as stews; 50% to 70% power for dry-heat cookery such as tender oven roasts, while 100% power should be applied to meat only for brief periods. 

If you have a 500 watt microwave oven, it will have only two power settings – 100% power and approximately 40% power.  Should the recipe indicate 70% power, use the 100% power setting but place a glass of water in the oven with the food.

Cooking methods are classified into two types: Dry-heat and moist-heat cooking methods.