About microwaves
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About microwaves
Microwaves are high-frequency electromagnetic waves that cause your food to heat
up in the cooking compartment. Microwaves heat all non-metal objects. For this
reason, do not use any metal objects when operating the microwave. The more water
is contained in the food, the better the heating works.
In order to achieve ideal heat distribution, leave meals in the microwave for one or
two minutes after you have fi nished heating them to allow them to continue to cook.
The effect of microwaves on food
• Microwaves penetrate the food to a depth of around 3 cm.
• They heat the water, fat and sugar molecules (foods with a high water content
are heated most intensely).
• This heat then slowly penetrates the entire meal and results in the defrosting,
heating and cooking of the food.
• The cooking compartment and the air in the cooking compartment are not
heated (the food container is heated mainly through the hot food).
• All food requires a certain amount of energy for cooking or defrosting –
according to the rule of thumb: High power – short time or low power – long
time.
The microwave appliance
• A microwave generator known as the magnetron produces the microwaves and
directs them into the cooking compartment.
• The cooking compartment walls and viewing window refl ect the microwaves so
that they cannot escape from the cooking compartment.
• The microwave power and the cooking time can be set in several steps.
• After the time has elapsed or when the microwave door is opened, the
magnetron switches off immediately.
