EN
THE ADVANTAGES OF MICROWAVE OVENS
In conventional ovens, heat radiated by electrical
elements or gas burners slowly penetrates the food
from outside to inside. On account of this there is a
major amount of energy is wasted heating the air, the
oven components and the food containers. side. On
account of this there is a major amount of energy is
wasted heating the air, the oven components and the
food containers.
In a microwave oven, heat is generated by the food
itself and the heat travels from inside to outside. No
heat is lost to the air, the walls of the oven cavity or the
dishes and containers (if these are suitable for use in
microwave oven), in other words, only the food is
heated.
Microwave ovens have the following advantages:
•
Shorter cooking times; in general these are up to
3/4 less than the time required for conventional
cooking.
•
Ultra-fast food defrosting, thus reducing the
danger of bacterial development.
•
Energy savings.
•
Conservation of the nutritional value of foods due
to the shorter cooking times.
•
Easy to clean.
In a microwave oven there is a high tension valve called
a magnetron which converts electrical energy into
microwave energy. These electromagnetic waves are
channelled to the interior of the oven through a wave
guide and distributed by a metallic spreader or through
a turntable.
Inside the oven the microwaves propagate in all
directions and are reflected by the metal walls,
uniformly penetrating the food.
How a microwave oven works
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Summary of Contents for EM 3200
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