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WHAT ARE MICROWAVES?
Microwaves are electromagnetic waves, similar to
radio and TV-waves.
Microwaves are generated by a magnetron inside the
microwave oven and cause the water molecules in food
to vibrate. This causes friction, which in turn generates
heat, which then thaws, heats or cooks your food.
The secret of the shorter cooking time is that microwaves
enter your food from all sides. Energy is used optimally.
In comparison with a stove, the energy used on a
burner reaches the food only through the hot plate and
the cooking pot. This “detour” loses a lot of energy.
FEATURES OF MICROWAVES
Microwaves penetrate all non-metal objects, like glass,
porcelain, ceramics, plastic, wood or paper. This is why
microwaves do not heat these materials. Cookware is
heated only indirectly through the heat of the food.
Foods absorb microwaves and heat up.
Microwaves cannot penetrate material made of metal
because metal reflects microwaves. Therefore, objects
made of metal are not usually suitable for use in a
microwave. There are some exceptions to this rule,
where you may use this exact attribute. You might cover
certain areas of some foods with aluminum foil during
thawing or cooking. This way you can avoid areas
that are too warm or too hot or overcooked. Please
remember the following notes.
MICROWAVE OPERATION
By using microwaves in your new combi-microwave
oven, you can quickly heat individual servings or
drinks, or melt butter or chocolate in a very short
time. The microwave is also exceptionally well suited
for thawing foods. In many cases it is beneficial to
combine microwaves with hot air or the grill.
This enables you to cook and brown your foods in a
short time. Compared to conventional roasting, the
cooking time is usually much shorter.
COMBI OPERATION (MICROWAVE WITH
HOT AIR OR GRILL)
By joining two different modes of operation, the benefits
of your microwave oven will improve functionality.
You may choose between
• Mic Hot air (ideal for roasts, poultry,
casseroles, pizza, bread and cakes) and
• Mic Grill (ideal for quick-fried, roasts,
poultry, chicken drum sticks, shish kabobs, cheese
toast and “au gratin”).
By using the combi operation you can cook and brown
foods simultaneously.
One benefit is that the hot air or the heat of the grill
element will quickly seal the pores of the food's outer
surface. Microwaves ensure a short cooking time.
The food will stay moist on the inside and be crunchy
brown on the outside.
HOT AIR OPERATION
You can also use hot air without the microwaves. The
result will be just like in a conventional hot air stove.
Circulating air quickly heats the outer surfaces of your
food. Meat, for example, will stay moist and your food
will not dry out.
This sealing process ensures that your foods will stay
tasty and cook faster than regular stoves with top and
bottom heating elements.
GRILL OPERATION
Your new microwave oven is equipped with a quartz
grill located on the ceiling of the cooking chamber. Just
like any conventional grill, it can be used without the
microwaves. You can quickly brown or grill foods. This
is especially suitable for steaks, cutlets or gratinating
foods.
WHAT YOUR NEW COMBI-MICROWAVE OVEN CAN DO
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