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About microwaves
Microwaves are high-frequency electromagnetic waves that have a warming effect
on the food within the oven. Microwaves heat all non-metallic objects. Therefore,
do not use any metallic objects in microwave mode. This heating effect works
better the higher the water content of the foodstuff.
To ensure optimal distribution of heat, let food stand for a minute or two in the
microwave after cooking.
6.1. The effect of microwaves on foodstuffs
•
Microwaves penetrate foodstuffs to a depth of around 3cm.
•
They heat up water, fat and sugar molecules (foodstuffs with a higher water
content are heated more intensively).
•
This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
•
The cooking area and the air within are not heated (the food container is
heated mainly by the hot food).
•
Each foodstuff requires a certain amount of energy to cook or defrost. As a
rule of thumb we can say: high output – short time or low output – long time.
6.2. The microwave oven
•
A microwave generator, the so-called magnetron, generates the microwaves
and directs them into the cooking area.
•
The inner walls and the viewing window reflect the microwaves inwards so
that they cannot escape from the interior.
•
The microwave output and the cooking time can be set in several steps.
•
After the cooking time has elapsed, or when the door is opened, the
magnetron turns off immediately.
14482 EN Aldi UK MSN 50044789 Content Final REV4.indd 11
14482 EN Aldi UK MSN 50044789 Content Final REV4.indd 11
23.09.2013 09:06:41
23.09.2013 09:06:41