14
Heating mechanism
●
Water molecules of
food is led friction
when microwaves hit,
and generate heats.
Thus, the food gets
heated uniformly
inside and outside.
■Nature of radio wave
●The time should be balanced
with the quantity of food. If the
quantity of food is doubled,
the cooking time should be
almost doubled as well.
●The time taken is low as the
moisture is absorbed and the
food becomes dry. Preset the
time to a shorter duration and
observe the food when getting
cooked.
●Please place food directly in the
centre.
Heating mode Heating mechanism
Heating point
Microwave heating
Steam heating
Heats with electric waves
●Heating at a desired final
temperature that -10 to 90℃.
Baby food is cooked according
to desired consistency of cream.
●Refer to page 37 to preset the
oven to desired final
temperature.
●Time is not set as heating is
applied until the finishing
temperature is reached.
Warm food until it
reaches a set
temperature
Absorbed by
food and
moisture
content
It penetrates
potteries or
porcelains
Metal
containers,
aluminum
retort packs
will reflect
and cannot
be used for
heating
Accessories
cannot
be used
Sparks may fly,
potentially
causing fire
Square tray
Deep tray
Gridiron
Square tray
Microwave
Desired
Temperature
Microwave
steam
●
The final temperature
of the food is detected
by the Infrared sensors.
Use microwave and steam for cooking.
Steamed
Heats with steam
Low-
temperature
steamed
Gridiron
(Microwave is not used)
●Used for steaming dishes such
as Chawanmushi.
Usable accessories
Unusable accessories
Deep tray
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9/19/19 4:38 PM