Manual Bartscher 610186 (page 33 of 101) (English, German, Dutch, French, Polish)

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5.3 Guidelines for cooking with the microwave oven

Instead of traditional heat sources, a microwave oven applies an electron lamp which

emits electromagnetic waves. These waves, like radio waves, are invisible but their

effects can be observed. Such waves can pass through materials such as glass,

porcelain, artificial materials and paper. As these materials do not contain water, grease

or oil, they are not heated by the microwaves. Simply put, the microwaves directly reach

the food product, causing molecules of water, grease and oil to vibrate; friction results in

the creation of heat which is used for defrosting, heating or cooking. During cooking with

microwaves, heat remains inside the product being prepared, in opposition to the

processes of boiling or grilling in which heat enters the food from the outside. If the

device is not damaged, energy created by the microwaves remains inside the device and

does not pose a threat to the user.

• Carefully place food products to be cooked inside the microwave oven, with larger

pieces at the outer edges.

• Remember the cooking time. It is best to at first set the shortest possible time and

then lenghten cooking time as necessary. Excessive cooking time may cause the

food product to smoke or catch fire.

• Cover food products during cooking. This will ensure even cooking and prevent

splattering.

• Turn food products over while cooking. This will speed up the process of cooking

such products as chicken or hamburgers. Large products, such as a roast, should

be turned over at least once.

• Such dishes as dumplings should, after half of the cooking time has elapsed,

be turned over, moved from the top to bottom, moved from the outside to the

inside, etc.

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Bartscher 610186 Manual

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