7
About microwaves
Microwaves are high-frequency electromagnetic waves that have a warming
effect on the food in the cooking space. Microwaves heat all non-metallic
objects. Therefore, do not use any metallic objects during microwave
operation. This heating effect works better if the foodstuff has a higher water
content.
To ensure optimal distribution of heat let food stand in the microwave for a
minute or two after cooking.
The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of up to 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with high 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 chamber 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 power = short time or low power = long
time.
The Microwave Oven
• A microwave generator, the so-called magnetron, generates the
microwaves and directs them into the cooking chamber.
• The inner walls reflect the microwaves inwards so that they cannot escape
from the interior.
• The microwave power and the cooking time can be set in several stages.
• After the cooking time has elapsed, or when the door is opened, the
magnetron turns off immediately.
Содержание MD 11471
Страница 30: ...Technical data 30 ...