Baking in a regular microwave without a convection button can be a bit challenging since microwaves primarily use electromagnetic waves to cook food quickly and efficiently. However, it's possible to use your microwave to bake simple recipes like cakes, muffins, and cookies. Keep in mind that baking in a microwave will have some differences compared to traditional oven baking. Here's a general guide to baking without the convection button in a microwave:
Microwave-safe bakeware: Use microwave-safe baking dishes or microwave-safe silicone molds for baking. Do not use metal pans or aluminum foil, as they can cause arcing and damage your microwave.
Adjust the recipe: Find microwave-specific baking recipes or modify traditional oven recipes for microwave use. Microwave baking tends to be faster, so you'll need to adjust the cooking time and temperature.
Lower power setting: Microwaves usually have power settings, so choose the lowest power setting available. This helps to ensure more even baking and prevents the food from overcooking on the outside while still being raw on the inside.
Short cooking intervals: Instead of baking for an extended period, use short cooking intervals. For example, if a recipe calls for 20 minutes of traditional oven baking, try cooking for 2-3 minutes in the microwave on low power and check the progress regularly.
Rotate and turn: Since microwaves don't have a convection function, the heat distribution might not be as even. During the cooking process, rotate and turn the baking dish or the baked goods to promote even cooking.
Use toothpick or skewer test: To check if your baked goods are done, insert a toothpick or skewer into the center. If it comes out clean, it's ready. If not, continue baking in short intervals until fully cooked.
Consider preheating: Some microwaves have a preheating function, but if yours doesn't, you can approximate preheating by microwaving an empty microwave-safe dish for a minute or two.
Remember that microwave baking is not suitable for all types of recipes, and the results may not be the same as traditional oven baking. It's best for simpler recipes that require less precise temperature control and a shorter baking time. For more complex baked goods or recipes requiring specific browning or crisping, a regular oven or a convection microwave is the better choice.