These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Microwave cookery of beef patties: browning methods.
    Author: Drew F, Rhee KS.
    Journal: J Am Diet Assoc; 1979 Jun; 74(6):652-6. PubMed ID: 571881.
    Abstract:
    Four microwave cooking/browning methods were studied to determine their effects on energy consumption, cooking time, cooking losses, and sensory quality. Ground beef patties were cooked by the following methods: Microwave and browning element, microwave with browning grill, microwave and broiler, combination range oven, microwave only, and conventional range oven. Browning plus microwave cooking increased cooking time by 51 to 71 per cent and energy consumption by 53 to 87 per cent, depending on the method. The microwave-with-browning-grill method showed an over-all advantage over other browning methods. The combination range oven was the least efficient.
    [Abstract] [Full Text] [Related] [New Search]