While microwave ovens are incredibly versatile and can cook a wide variety of foods, there are some limitations and certain types of dishes that are not suitable for microwave baking. Here are some things you generally can't bake in a microwave oven:
Foods Requiring Browning or Crisping: Microwave ovens do not produce browning or crisping in the same way as traditional ovens. Foods that rely on a crispy or browned texture, such as cookies, bread, or cakes with a golden crust, may not turn out well in a microwave.
Large Cakes and Breads: Baking large cakes or bread loaves in a microwave can be challenging since they require even heating, and microwaves may not distribute heat as evenly as conventional ovens.
Foods with High Water Content: Foods with high water content, like soups and stews, may cook unevenly or splatter in the microwave. While you can heat liquids and soups in the microwave, be cautious and use microwave-safe containers.
Deep-Dish Pies or Quiches: Similar to large cakes, deep-dish pies or quiches may have difficulty baking evenly in a microwave due to its limited capacity for browning and crisping.
Foods in Metal Containers: Avoid baking foods in metal containers or using metal utensils inside the microwave, as metal can cause arcing and be hazardous.
Foods with Raw Yeast: Microwave ovens are not ideal for recipes that rely on raw yeast, as the microwave's quick cooking process may not allow the yeast to activate properly.
Foods with Delicate Layers: Dishes that require careful layering or delicate textures, like certain pastries or intricate desserts, may not turn out well in a microwave.
Foods with Complex Baking Techniques: Microwave ovens lack the precise temperature control needed for more complex baking techniques like tempering chocolate or preparing certain custards.
Despite these limitations, microwave ovens excel at heating, reheating, and cooking a wide range of foods quickly and efficiently. They are particularly useful for steaming vegetables, cooking rice, defrosting frozen items, and preparing simple, quick recipes. For traditional baking and browning, a conventional oven remains the preferred choice.