How your appliance works
The microwaves used for cooking are electromagnetic waves.
They are commonly found in our environment in the form of
radio waves, light and infrared rays.
Their frequency is in the 2450 MHz range.
The microwaves are reflected by metals, but travel through
all other materials. They are absorbed by water, fat and sugar
molecules.
When food is exposed to microwaves, its molecules begin
moving rapidly, causing it to heat up.
The penetration depth of the waves into the food is
approximately 2.5 cm. If the food is thicker, the centre of
the food will be cooked by conduction, as in conventional
cooking.
Please note: The microwaves cause a simple thermal
phenomenon within food and are not harmful to
health.
Using the touch control
The touch controls should be used with the flat of your finger,
rather than the fingertip.
Fig. 1
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Fig. 2
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