5
Description of the Microwave
The advantages of a microwave:
In a conventional oven the heat radiated by the
resistances or gas burners, slowly penetrates the
food from the outside to the inside. There is,
therefore, a great loss of energy in the heating of
the air, oven components and recipients.
On the other hand, in microwaves the heat is
generated in the interior of the food itself, heating it
from the inside outwards. There is therefore no
loss of energy as the air, interior walls of the oven
and recipients (when adequate) do not heat up
with microwaves.
In
short,
microwaves
have
the
following
advantages:
1. Save on cooking time: in general there is a 3/4
reduction of the cooking time than with
conventional methods.
2. Ultra-quick defrosting that prevents bacteria
development.
3. Electricity saving.
4. Maintaining the nutritive value of the food due
to the cooking time reduction.
5. Easy cleaning.
How the microwave oven works
In the microwave oven there is a high voltage
valve called "Magnetron" that converts electric
energy
to
microwave
energy.
These
electromagnetic waves are conducted to the inside
of the oven cavity by means of wave-guide and
spread by a mode stirrer or by a turntable.
Inside the oven the microwaves spread out in all
directions and are reflected by the metallic walls,
penetrating the food evenly.
