Information about microwavesPage EN-14
What effect do microwaves
have on foodstuffs?
– The microwaves penetrate foodstuffs to a
depth of approximately 3 cm. The water, fat
and sugar molecules are heated up (dish-
es with a high water content are heated up
most quickly). This heat then slowly pene-
trates the entire dish and leads to the dish
being defrosted, heated and cooked.
– Due to the fact that the individual elements
of the dish are heated unevenly, it is impor-
tant to stir or turn the dish over to ensure
that it is cooked through evenly.
– The cooking chamber and the air inside are
not heated. The food container is primarily
heated by the hot food itself.
– When heating liquids, a so-called “boiling
delay” can occur. The liquid then reaches
boiling temperature without any outward
visible sign of boiling. Even a small vibra-
tion may cause the liquid to suddenly spray
out, for example when removing it from the
microwave oven.
– Every dish requires a certain amount of en-
ergy for cooking or defrosting. A good rule
of thumb is “high power, short time” or “low
power, long time”.
What are microwaves?
Microwaves are electromagnetic waves. As
with radio and TV, microwaves are also invis-
ible and intangible.
Microwaves
– are reflected by all metals,
– can penetrate glass, porcelain, plastic and
paper,
– are absorbed by foodstuffs.
How does a microwave oven
work?
– A microwave generator, or “magnetron”,
generates microwaves and disperses them
into the cooking chamber.
– The cooking chamber walls and inner
screen reflect microwaves, preventing
them from being emitted out of the cook-
ing chamber.
– The turntable ensures that the microwaves
are distributed evenly to the food.
– The microwave’s power can be set to var-
ious levels.
– The appliance switches off
– after the selected time has elapsed,
– when the appliance door is opened,
– by pressing the “Stop/Delete” but-
ton (12).
Information about microwaves
To Next Page
Loading...
