Operating principle
EN
Operating principle
The microwaves used for cooking are electromagnetic waves. They are found naturally in our environment as radio-
electric waves, light or infra-red radiation. Their frequency is located in the 2450 MHz bandwidth.
Their properties:
• They are reflected by metals.
• They can pass through all other materials.
• They are absorbed by molecules of water, fat and sugar.
When a food is exposed to microwaves, the molecules are quickly shaken up, which causes heating.
The microwaves penetrate into the food to a depth of around 2.5 cm. If the food is thicker,
it will be cooked to its core by conduction, as with traditional cooking.
It is important to know that microwaves cause a simple thermal reaction inside the food.
The microwaves enter the cavity
below the turntable, they are re-
flected around the cavity by the
dome until absorbed by the food /
liquid. The dome is designed to en-
sure even cooking.
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