Microwave operation
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How it works
The microwave oven contains a
magnetron that converts electrical
energy into electromagnetic waves
(microwaves). These microwaves are
distributed evenly throughout the oven
compartment and are also reflected by
the metal walls inside the oven.
The microwaves penetrate the food
from all sides. Food consists of many
molecules. When subjected to
microwave energy, these molecules
(particularly the water molecules) start
to oscillate. This heats the food from
the outside to the inside. The more
water a food contains, the faster it is
reheated or cooked.
Advantages of the microwave oven
- Food can generally be cooked with
little or no liquid or cooking oil.
- The times for defrosting, reheating, or
cooking are shorter than with a
cooktop or oven.
- Vitamins, minerals, natural color, and
taste of the food are generally
retained.
Suitable dishware
In order for microwaves to reach the
food, they must be able to penetrate the
dishware being used. Microwaves can
pass through porcelain, glass,
cardboard, and plastics, but not metal.
Therefore, do not use metal containers
or dishware that contains metal. Metal
reflects the microwaves which can
create sparks and the microwaves are
not absorbed by the metal.
Danger of injury from increased
pressure in sealed containers or
bottles
Pressure can build up when
reheating food or drinks in sealed
containers or bottles, which can
cause them to explode.
Never cook or reheat solid or liquid
food in sealed containers or bottles.
Open containers beforehand and,
with baby bottles, remove the screw
top and teat.
Risk of fire due to unsuitable
dishware
Dishware that is not microwave-safe
can be destroyed and may damage
the microwave oven.
Only use microwave-safe dishware in
the microwave oven.
The material and shape of dishware
used affect reheating and cooking
durations.
Heat distribution is more even in round
and oval-shaped flat containers. Food is
reheated more evenly in these
containers than in square ones.
