Kaiser EH 6319, User Manual, Page: 28 / 108

28
EN
Why food heats up
Most foods contain water and water molecules
vibrate when subjected to microwaves.
The friction between molecules produces heat
which raises the temperature of the food, de-
freezing it, cooking it or keeping it hot.
Since the heat arises inside the food:
•
This can be cooked with little or no liquid or
fats/ oils,
•
Defreezing, heating or cooking in a
microwave oven is quicker than in a
conventional oven,
•
The vitamins, minerals and nutritional
substances in the food are conserved,
•
The natural colour and aroma of the food
are unchanged.
Microwaves pass through chinaware, glass,
cardboard or plastic but do not go through metal.
For that reason, metal containers or ones with