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Why is the heating in the microwave oven faster than in the conventional stoves and ovens?
When food is cooked over a stove, we must first heat the surface, the container, and finally, the food.
When cooking inside of s traditional oven, it must first heat the air in the internal cavity, then the
ovens walls, shelves and finally, the food. In both cases, the heat begins to cook the outside of the
food first, then slowly begins to cook the middle or center.
When product is cooked in a microwave oven, the microwaves will start to penetrate the food. The
penetration of the microwaves in the food depends on the density of the food. For example, bread
will be penetrated easier the meat because of its density. The center of the food is heated by
conduction of heat generated from the molecules rubbing together.
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