Microwaves are used for cooking, roasting, and defrosting of food. They allow quick and efficient
cooking without changing the colour or shape of the food.
Microwaves are a type of electromagnetic radiation. Such radiation is commonly found in our
environment in the form of radio-electric waves, light or infrared rays. Microwave frequency is in the
2,450 MHz range.
Following are their characteristics:
- microwaves are reflected by metals,
- microwaves travel through other materials,
- microwaves are absorbed by water, fat, and sugar molecules.
When food is exposed to microwaves, the molecules begin to move rapidly, thereby generating
heat.
The microwaves penetrate approximately 2.5 cm deep into the food. If the food is thicker, the core
of the food will be cooked by conduction, as in conventional cooking.
WARNING!
Never use or activate a microwave system if the oven is empty.
14
Microwave function
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