Microwave

Microwave cooking can be used for cooking or reheating meat.

Microwave cookery is electro-magnetic. It is neither a dry nor moist technique, but the microwave oven can be used to roast, simmer, braise and casserole meats. However, it gives different results from conventional cooking methods as it is not always a time saver. Generally, meat cooks better and more evenly, on a lower power setting. Size and shape of the meat cut affect evenness of cooking and the time required.

Microwave ovens come in various sizes with different levels of power and choice of functions, e.g. defrost, browning, reheating. Combination convection and microwave ovens combine dry heat or steam with the addition of microwave energy.

Microwave cooking is quick, convenient, safe and economical. The microwave is useful for quickly defrosting meat and for reheating prepared meat dishes.