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Wie sich die Speisen erwärmen:
Die Mehrheit der Lebensmittel enthält Wasser, dessen Moleküle durch Einwirkung der Mikrowellen in
Schwingung geraten.
Die Reibung der Moleküle produziert Wärme, die für das Ansteigen der Temperatur in den Lebensmitteln
sorgt. Jenachdem dient dieser Vorgang zum Auftauen, Garen oder Warmhalten der Speisen.
Aufgrund der Wärmeverbreitung in den Lebensmitteln von innen nach außen ergeben sich folgende
Vorteile:
- die Speisen benötigen für den Garvorgang keine bzw. nur wenig Flüssigkeit oder Fett;
- Das Auftauen, Erwärmen und Garen ist im Mikrowellenherd schneller als im herkömmlichen Herd;
- Vitamine, Mineral- und Nährstoffe bleiben erhalten;
- die natürliche Farbe und das Aroma bleiben erhalten.
Die Mikrowellen durchdringen Porzellan, Glas, Pappe oder Plastik, aber kein Metall. Benutzen Sie daher
keine Metallbehälter oder Behälter mit Metallteilen.
Die Mikrowellen werden vom Metall reflektiert…
...Durchdringen Glas und Porzellan...
...Werden von den Lebensmitteln absorbiert.
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