Philco PMDI 32, User Manual

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Why food heats up
Why food heats up Why food heats up
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;
– De-freezing, 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 china, glass, cardboard or plastic but do not go through metal.
For this reason, metal containers or ones with metal parts must not be used in a
microwave oven.
Microwaves are reflected by metal...
... but go through glass and china...
... and are absorbed by foods.
7
ater molecules vibrate when subjected to microwaves.
The friction between molecules produces heat which raises the temperature of the food,
freezing, heating or cooking in a microwave oven is quicker than in a
The vitamins, minerals and nutritional substances in the food are conserved;
owaves pass through china, glass, cardboard or plastic but do not go through metal.
For this reason, metal containers or ones with metal parts must not be used in a