・
Watermoleculesof
foodisledfriction
whenmicrowaveshit,
andgenerateheats.
Thus,thefoodgets
heateduniformly
insideandoutside.
●
Thetimeshouldbebalancedwith
thequantityoffood.Ifthe
quantityoffoodisdoubled,
thecookingtimeshouldbe
almostdoubledaswell.
●
Thetimetakenislowasthe
moistureisabsorbedandthe
foodbecomesdry.Presetthe
timetoashorterdurationand
observethefoodwhengetting
cooked.
●
Placethefooddirectlyinthe
oven.
Heatingmode
Heatingmechanism
Heatingpoint
Microwaveheating Steamheating
Heatswithelectricwaves
■Natureofradiowave
●
Heatingatadesiredfinal
temperaturethatrange-10to
90℃.
Babyfoodiscookedaccordingto
desiredconsistencyofcream.
●
Refertopage37topresetthe
oventodesiredfinaltemperature.
●
Timingisnotsetinordertoheat
tillthefinishingtemperature.
Heatsaccordingto
thefinalpreset
temperature.
Absorbedby
foodand
moisturecontent
Itpenetrates
potteriesor
porcelains
Metalcontainers,
aluminumretort
packswillreflect
andcannotbe
usedforheating
Accessories
cannotbe
useddue
tospark
andfire.
Squaretray
Gridiron
Squaretray
Gridiron
Microwave
Desired
Temperature
●
Thefinaltemperature
ofthefoodisdetected
bytheInfraredsensors.
Usableaccessories
Unusableaccessories
●
Usedforsteamingdishessuch
asChawanmushi.
Microwave
steam
Usemicrowaveandsteamforcooking.
Steamed
Heatwithsteam,
ovenandmicrowaves.
12
Heatingmechanism