Microwave operation
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How it works
The oven contains a magnetron that
converts electrical energy into
electromagnetic waves (microwaves).
These microwaves are distributed
evenly throughout the oven
compartment, and are reflected off the
metal appliance walls.
The microwaves penetrate inside the
food from all sides. Food consists of
many molecules. When subjected to
microwave energy, these molecules
(particularly the water molecules) start
to oscillate. This heats the food from
the outside to the inside. The more
water a food contains, the faster it is
reheated or cooked.
Advantages of the microwave oven
– Food can generally be cooked
without having to add any/very much
extra liquid or fat.
– The durations for defrosting,
reheating or cooking are shorter than
with a hob or oven.
– Vitamins, minerals, natural colour,
and taste of the food are generally
retained.
Suitable crockery
In order for microwaves to reach the
food, they must be able to penetrate the
crockery being used. Microwaves can
pass through porcelain, glass,
cardboard and plastics, but not metal.
Therefore, do not use metal containers
or crockery that contains metal. Metal
reflects the microwaves which can
create sparks and the microwaves are
not absorbed by the metal.
Risk of injury from increased
pressure in closed containers or
bottles.
Pressure can build up during
reheating in sealed containers or
bottles, causing them to explode.
Never cook or reheat solid or liquid
food in sealed containers or bottles.
Open containers beforehand. In the
case of baby bottles, the screw top
and teat must be removed.
Fire hazard due to using
unsuitable crockery for functions
which use microwave power.
Crockery which is not suitable for
use in microwave ovens can be
badly damaged and cause damage
to the oven.
Only use microwave-safe crockery
for functions which use microwave
power.
