By: Rudy Silva
Submitted: 2010-02-18 19:21:42 | Word Count: 585
There are three ways food can be cooked – convection, conduction, and infrared. Infrared oven cooking uses light energy to cook food. The infrared waves penetrate the food and cooks from inside out, which produces meat with natural juices and flavors.
In conduction cooking the heat surrounds the food and produces a golden brown on the outside, and even cooking on the inside. Convection circulates the heat around the food, but this type of cooking takes longer than infrared.
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Many people are amazed at how they place frozen chicken on the infrared oven, and watch it defrost properly. Because infrared is energy-efficient, your pockets can breathe freely as your electric bill is cut dramatically. If you know how to use the right systems, which uses the right infrared frequencies, you can enjoy over 80% energy saving in your oven cooking.
Infrared oven cooking supports the healthy cooking campaign as there is no need for you to add cooking oils, seasonings, or artificial flavors to improve the taste of the cooking food. This oven has varying cooking temperatures, which you can change to estimate cooking time and the heat needed. Compared to standard oven, foods are cooked 50% faster.
Unlike conventional oven cooking, you do not experience difficulties in cleaning up the infrared oven. Its laxan dome is durable and dishwasher-safe. When you bake with it, it does not produce baked-on and caked-on messes. Its touch pad cooking control is easy to understand and use.
Even when you are having a picnic or camping, you can bring with you your infrared oven. It is compact in size and light in weight, making it convenient and portable to use anywhere. Its lightweight does not mean it cannot carry a 9 lb whole chicken or turkey; it certainly can.
Infrared oven cooking has many converts who now use only this type of cooking. It has excellent recommendations and testimonials from those who have tried it. They are impressed the precision and taste of the foods cooked, such as fish, poultry meats, and vegetables. If you are a baking enthusiast, you will enjoy the efficiency of cooking with the IR oven.
The infrared is neither absorbed nor circulated by air. The energy emitted by the infrared oven is used up by the cooking food. This oven uses flat plates or bowls where food can be placed. The infrared oven adjusts suitably to the varying cooking surfaces with similar efficiency.
Chefs enjoy the IR oven’s zoning features. Besides being able to rotate cooking wares to have evenly exposure to radiation, you can also configure the oven for ideal heating temperatures. In contrast to what people believe, IR ovens do not have health hazards as do ultraviolet radiation and microwave radiation.
Compared with ultraviolet radiation or microwave radiation, infrared oven cooking does not pose immediate threats. However, for precautionary measures, you are advised to use reflectors and shields to improve the efficiency of the oven. It is also advised not to have prolonged viewing of high intensity infrared emitters at 15’ distance.
The maintenance of infrared oven cooking includes an examination of emitters and replacement of malfunctioning components. Regular cleaning of reflectors is helpful in maintaining the efficiency of the oven and making it to last longer.
Author Resource:-
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