Microwaves not fully utilized

Staff Microwave ovens may be a staple of the `90s, but they are not being used to their full potential, says columnist Ann Steiner.

While many people would not know what to do without their microwave ovens, most people do not utilize them to their full potential, according to a home economist.

``People are still, in our estimation, not using the microwave to the utmost of its capability,'' said Ann Steiner, who co-writes a column on microwave cooking which runs regularly in The Dispatch and The Rock Island Argus as well as other publications.

Even people who use their microwaves primarily for reheating food tell her they would be lost without them, Mrs. Steiner said. The proliferation of microwaves really took off in the 1980s, with the devices in 90 percent of American homes for almost 10 years, she said.

Microwaves have become such a fixture in our society that they have moved beyond the home. They are now frequently found in vacation homes, recreational vehicles, dormitory rooms, office break rooms, convenience stores and restaurants, to name but a few locations.

The proliferation of microwaves was accompanied by food products marketed specifically for the device.

While warming up food and making popcorn may be the most common uses for the microwave, another is pre-preparational steps of conventional cooking, Mrs. Steiner said. Examples of this are melting butter or softening cream cheese for use in other dishes. The microwave excels at melting chocolate -- once someone has melted chocolate in a microwave he or she will never go back to a double boiler or the stove top, she said.

The quickness of cooking with a microwave is obviously its greatest benefit. Microwave cooking is also more healthy, said Mrs. Steiner, since it requires little or no oil or other fats. Microwaving rather than boiling vegetables also retains more of their nutrients, and leaves them fresher and more visually appealing.

The ease of reheating food using a microwave allows people to cook larger quantities, and eat them later when time does not allow cooking a meal from scratch. This is valuable for singles or couples, since many recipes are portioned for six or eight servings, Mrs. Steiner said.