EN-16
What you should know about microwaves...
What are microwaves?
Microwaves are electromagnetic waves
like those for radio and television; as
with radio and TV waves, they cannot be
seen or felt. Microwaves
– are reflected by all metals,
– can penetrate glass, porcelain, plastic
and paper,
– are absorbed by foodstuffs.
What effect do micro-
waves have on food-
stuffs?
– The microwaves penetrate foodstuffs
to a depth of approximately 3 cm.
– They heat the water, fat and sugar
molecules.
(Dishes with a high water content are
warmed the most intensively.)
– This heat then – slowly – penetrates
the entire dish and leads to the dish
being defrosted, heated and cooked.
– Due to the fact that the individual
elements of the dish are heated une-
venly, it is important to stir or turn the
dish over to ensure that it is cooked
through evenly.
– The cooking compartment and the air
in this compartment are not heated.
(The food container is primarily heat-
ed by the hot foods)
– Every dish requires a certain
amount of energy for cooking or
defrosting – a good rule of thumb
is “high-power, low time” or “low
power, high time”.
How does a microwave
oven work?
– A microwave generator, the so-
called magnetron, generates the
microwaves and disperses them into
the cooking chamber.
– The cooking chamber walls and
inner panel reflect the microwaves,
thus preventing them from being
emitted beyond the cooking cham-
ber.
– The glass rotary plate ensures that
the microwaves are distributed
evenly to the food.
– The microwave power output is
variably adjustable.
– The appliance switches off:
– Once the pre-set cooking time
has elapsed
– When the oven door is opened
