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However, unlike typical ovens, a microwave oven doesn’t brown bread or bake food. This makes microwave ovens unsuitable for cooking sure foods and unable to achieve sure culinary results. Additional kinds of heat sources may be added into microwave ovens or microwave packaging in order to add these further effects. Simmering – foods are cooked in hot liquids kept at or simply under the boiling level of water, however higher than poaching temperature. Barbecuing – methodology of cooking meat, poultry and sometimes fish with the heat and hot smoke of a fireplace, smoking wooden, or sizzling coals of charcoal. This…