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Microwaves are electromagnetic waves, similar to
radio and TV-waves.
Microwaves are generated by a magnetron inside
the microwave oven and cause the water molecules
in food to vibrate. This causes friction, which in turn
generates heat, which then thaws, heats or cooks your
food.
The secret of the shorter cooking time is that
microwaves enter your food from all sides. Energy is
used optimally. In comparison with a stove, the energy
used on a burner reaches the food only through the
hot plate and the cooking pot. This “detour” loses a lot
of energy.
FEATURES OF MICROWAVES
Microwaves penetrate all non-metal objects, like
glass, porcelain, ceramics, plastic, wood or paper.
This is why microwaves do not heat these materials.
Cookware is heated only indirectly through the heat
of the food.
Foods absorb microwaves and heat up.
Microwaves cannot penetrate material made of metal
because metal reflects microwaves.
Therefore, objects made of metal are not usually
suitable for use in a microwave. There are some
exceptions to this rule, where you may use this exact
attribute. You might cover certain areas of some foods
with aluminum foil during thawing or cooking. This
way you can avoid areas that are too warm or too hot
or overcooked. Please remember the following notes.
MICROWAVE OPERATION
By using microwaves in your new simul-microwave
oven, you can quickly heat individual servings or
drinks, or melt butter or chocolate in a very short
time. The microwave is also exceptionally well suited
for thawing foods. In many cases it is beneficial to
combine microwaves with hot air or the grill.
This enables you to cook and brown your foods in a
short time. Compared to conventional roasting, the
cooking time is usually much shorter.
SIMUL OPERATION (MICROWAVE WITH HOT
AIR OR GRILL)
By joining two different modes of operation,
the benefits of your microwave oven will improve
functionality.
You may choose between
• Mic Hot air (ideal for roasts, poultry,
casseroles, pizza, bread and cakes) and
• Mic Grill (ideal for quick-fried, roasts,
poultry, chicken drum sticks, shish kabobs, cheese
toast and “au gratin”).
By using the simul operation you can cook and brown
foods simultaneously.
One benefit is that the hot air or the heat of the grill
element will quickly seal the pores of the food's outer
surface. Microwaves ensure a short cooking time.
The food will stay moist on the inside and be crunchy
brown on the outside.
HOT AIR OPERATION
You can also use hot air without the microwaves. The
result will be just like in a conventional hot air stove.
Circulating air quickly heats the outer surfaces of your
food. Meat, for example, will stay moist and your food
will not dry out.
This sealing process ensures that your foods will stay
tasty and cook faster than regular stoves with top- and
bottom heating elements.
GRILL OPERATION
Your new microwave oven is equipped with a quartz
grill located on the ceiling of the cooking chamber.
Just like any conventional grill, it can be used without
the microwaves. You can quickly brown or grill
foods. This is especially suitable for steaks, cutlets or
gratinating foods.
WHAT ARE MICROWAVES?
WHAT YOUR NEW SIMUL-MICROWAVE OVEN CAN DO
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