6
fig. 1
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.
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: Microwaves cause a simple thermal phenomenon
within food and are not harmful to health.
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