Medion MD 16752, User Manual

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166 of 190
5. About microwaves
Microwaves are high-frequency electromagnetic waves that have a warming effect
on the food within the oven. 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 food stand for a minute or two in the mi-
crowave after cooking.
5.1. Inverter technology
In contrast to conventional microwaves, a steady stream of microwave energy is
emitted with inverter technology.
This is a faster and gentler way of defrosting and cooking meals and food.
5.2. The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of around 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with a higher water con-
tent are heated more intensively).
• This heat then works its way – slowly – throughout the food and has a defrost-
ing, heating and cooking effect on the food.
• The cooking space and the air within are not heated (the food container is heat-
ed mainly by the hot food itself).
• 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.
5.3. The microwave oven
• A microwave generator, the so-called magnetron, generates the microwaves and
directs them into the cooking area.
• The inner walls and the viewing window reflect the microwaves inwards so that
they cannot escape from the interior.
• 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.
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