SAFETY INSTRUCTIONS
9
About microwaves
Microwaves are high-frequency electromagnetic waves which have a
warming effect on the food within the oven. Microwaves heat all non-metallic
objects. Therefore, do not place any metallic objects in the microwave oven.
This heating effect works better the higher the water content of the foodstuff.
To ensure optimal distribution of heat let food stand for a minute or two after
cooking.
The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of up to 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with a higher water
content are heated more intensively).
• This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
• The cooking chamber and the air within are not heated (the food container
is heated mainly by the hot food).
• Each foodstuff requires a certain amount of energy to cook or defrost. As
a rule of thumb we can say high energy = short time or low energy = long
time.
The Microwave Oven
• A microwave generator, the so-called magnetron, generates the
microwaves and directs them into the cooking space.
• The inner walls reflect the microwaves inwards so that they cannot escape
from the interior.
• The rotary plate helps ensure even distribution of the microwaves onto the
food.
• The microwave power can be set in several steps; the cooking/defrosting
time is continuously variable.
10824 manual UK.book Seite 9 Freitag, 11. November 2005 3:38 15
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