Ambiano MD 18637, User Manual

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About microwaves
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About microwaves
Microwaves are high-frequency electromagnetic waves that have a warming effect
on the food in the internal cooking area. Microwaves heat all non-metallic objects.
Therefore, do not use any metallic objects in microwave mode. This heating effect
works better the higher the water content of the foodstuff.
To ensure optimal distribution of heat, let heated dishes stand for a minute or two in
the microwave oven after cooking.
The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of around 3 cm.
• They heat up water, fat and sugar molecules (foodstuffs with a high water
content are heated the most intensively).
• This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
• The cooking area and the air in the oven are not heated (the food container is
mainly heated 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 output – short time or low output – long time.
Microwaves
• A microwave generator, known as the magnetron, generates the microwaves
and directs them into the cooking area.
• The inner walls and the viewing window refl ect the microwaves inwards so that
they cannot escape from the cooking area.
• The microwave output and the cooking time can be set in several steps.
• After the cooking time has elapsed, or when the door is opened, the magnetron
turns off immediately.