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Why does the food heat up?
Most food contains water, whose molecules vibrate
with microwaves.
The friction between the molecules generates
heat, which causes a temperature rise in the food,
defrosting it, cooking it or keeping it warm.
As the heat is formed inside the food:
-
It may be cooked with little or no liquid or fat;
-
Defrosting, heating or cooking in the microwave
oven is quicker than in a conventional oven;
-
Vitamins, minerals and nutritive substances are
preserved;
-
There is no change in the natural colour and
smell of the food.
The microwaves pass through porcelain, glass,
cardboard or plastic but not through metal.
Therefore, recipients made of or containing metal
should not be used in the microwave oven.
The microwaves are reflected by the metal…
…they pass through glass, porcelain…
…they are absorbed by the food.