GB-17
WHAT ARE MICROWAVES?
APPROPRIATE DISHES
EN
GLISH
PLASTIC
Heat-resistant plastic dishes
appropriate for a microwave are
suitable for defrosting, heating
and cooking. Please follow the
manufacturer’s instructions.
PAPER CROCKERY
Heat-resistant paper containers appropriate for a
microwave are also suitable. Please follow the
manufacturer’s instructions.
KITCHEN PAPER
can be used to absorb moisture
produced during short heating
processes, e.g. from bread or
breadcrumbs. Place the paper
between the food and the
revolving plate. This means the surface of the
food will stay crisp and dry. Splashes will be
captured by covering fatty food with kitchen
paper.
Microwaves are electromagnetic waves like radio
waves and television waves. Microwaves are
produced in the microwave oven by a magnetron
and cause the water molecules in food to vibrate.
Heat is generated by the friction caused, which
ensures that the food is defrosted, heated or cooked.
The secret of the short cooking times is that the
microwaves penetrate the item being cooked directly
from all sides. The energy is exploited optimally. In
comparison with this, when cooking with an electric
cooker the energy travels via the hotplate to the
saucepan and only then to the food. A lot of energy is
lost due to this diversion.
THE CHARACTERISTICS OF
MICROWAVES
Microwaves penetrate all non-metallic objects made
of glass, porcelain, ceramics, plastic, wood and
paper. This is why these materials are not heated in
the microwave. The dish is only heated indirectly
through the food. Food absorbs microwaves and are
therefore heated. Metal materials are not penetrated
by microwaves, which are repulsed (reflected). As a
result metal objects are not suitable for a microwave
oven as a rule. However, there are exceptions, where
they can exploit these very characteristics. Thus food
is covered with some aluminium foil at specific
locations during the defrosting or cooking. This means
that you avoid overly warm or excessively hot or
overcooked areas in irregular areas. Please note the
following instructions in this respect.
GLASS AND CERAMIC GLASS
Heat resistant glass dishes are
very suitable. The progress of
cooking can be watched from all
sides. However, the container
cannot contain metal (e.g. lead
crystal) or have with a metal
coating (e.g. gold edge, cobalt
blue).
CERAMICS
are generally quite suitable.
Ceramics must be glazed, as moisture can
penetrate into the crockery in the case of unglazed
ceramics. Moisture heats the material and can
lead to cracking. If you are uncertain whether your
crockery is suitable for the microwave, carry out
the crockery suitability test.
PORCELAIN
is very suitable. Be careful that the porcelain does
not have any gold or silver coating or does not
contain metal.
SUITABLE DISHES FOR MICROWAVE USE
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