Microwave cookery of beef patties: browning methods
Drew, F.; Rhee, K.S.
Journal of the American Dietetic Association 74(6): 652-656
1979
ISSN/ISBN: 0002-8223 PMID: 571881 Document Number: 139285
A study was made of 4 methods of browning in microwave cooking of ground beef patties to determine the best time and energy saving cooking/browning methods. The methods included microwave only, microwave with browning grill, microwave and browning element, microwave and conventional broiler, and combination range oven. Total cooking time for microwave/combination units and the combination range oven was increased over microwave alone, as was total energy consumption. Flavor and overall acceptability showed no significant differences among all methods. Tenderness, juiciness, and appearance depended significantly on cooking methods; the browning element and the combination range oven produced the most acceptable results.