Microwave cookery of beef patties: browning methods

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.