Effects on energy use and quality of top round beef roasts Cooking at variable microwave power levels

Abstract

Beef top round roasts weighing approximately 2.3 lb. each were cooked from the thawed and frozen states in a countertop microwave oven (115v; 2,450 mHz) at the cooking power levels of "high" (553 watts) and "simmer" (237 watts) and also in a conventional oven at 163 degrees C (325 degrees F). Cooking times, energy consumption, cooking losses, and palatability of cooked products were compared. In general, no notable advantages were found in cooking at microwave "simmer" vs. "high".