Information about microwaves
Page EN-13
What are microwaves?
Microwaves are electromagnetic waves like
those for radio and television; as with radio
and TV waves, they cannot be seen or felt.
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.
– They heat the water, fat and sugar molecu-
les. (Dishes with a high water content are
warmed the most intensively).
– 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 import-
ant to stir or turn the dish over to ensure that
it is cooked through evenly.
– The cooking chamber and the air inside it
are not heated – the food container beco-
mes warm primarily due to the heat of the
food.
– Heating the liquid can cause so-called
“delayed boiling”. The liquid then reaches
boiling temperature without any outward
visible sign of boiling. Even a small vibrati-
on may cause the liquid to suddenly spray
out, for example when removing it from the
microwave oven.
– Every dish requires a certain amount of
energy 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 ma-
gnetron, generates the 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 cooking
chamber.
– The turntable ensures that the microwaves
are distributed evenly to the food.
– The microwave power can be set to several
levels.
Information about microwaves
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