Information about microwaves
Page EN-13
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.
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 (dishes with a high water con-
tent are heated up most quickly).
– This heat then slowly penetrates 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 in this
chamber are not heated. The food contain-
er 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 vi-
bration can cause the liquid to squirt out
suddenly, e.g. when being taken out of the
appliance.
– Every dish requires a certain amount of en-
ergy for cooking or defrosting – a good rule
of thumb is “high-power, low time” or “low
power, high time”.
How does a microwave oven work?
– A microwave generator, the so-called mag-
netron, generates the microwaves and dis-
perses them into the cooking chamber.
– The cooking chamber walls and inner
screen reflect microwaves, thus presenting
them from being emitted out of the cooking
chamber.
– The glass rotary plate (2) ensures that the
microwaves are distributed evenly through
the food.
– The microwave’s power can be set to var-
ious levels.
– The appliance switches off
– after the selected time has elapsed,
– when opening the cooking chamber
door (8),
– by pressing the button (26) twice.
Applications
The Microwave mode is ideally suited to de-
frosting smaller portions as well as the prepa-
ration of:
– Stews, soups, sauces
– Meat without crusts
– Steamed fish
– Vegetables
– Side dishes (rice, boiled potatoes, some
types of pasta)
– Hot drinks
Information about microwaves
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