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Microwaves are energy waves, similar to those used
for TV and radio signals.
Electrical energy is converted into microwave
energy, which is directed into the oven cavity via a
waveguide. To prevent food and grease entering the
wave guide it is protected by the waveguide cover.
M i c ro w av e s c a n n o t p a s s t h ro u g h m e t a l ,
because of this the oven cavity is made of metal
and there is a fine metal mesh on the door.
During cooking the microwaves bounce off the sides
of the oven cavity at random.
Microwaves will pass through certain materials,
such as glass and plastic, to heat the food.
(See ‘Suitable Cookware’ on page 30).
Water, sugar and fat in food absorb microwaves
which cause them to vibrate. This creates heat by
friction, in the same way your hands get warm when
you rub them together.
The outer areas of the food are heated by the
microwave energy, then the heat moves to the
centre by conduction, as it does in conventional
cooking. It is important to turn, rearrange or stir
food to ensure even heating.
Once cooking is complete, the oven automatically
stops producing microwaves.
Standing time is necessary after cooking, as it enables
the heat to disperse equally throughout the food.
HOW YOUR OVEN WORKS
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