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Perché si riscaldano i cibi
Gran parte dei cibi contengono acqua le cui molecole vibrano per azione delle microonde.
L'attrito tra le molecole porta alla formazione di calore che fa aumentare la temperatura degli alimenti,
scongelandoli, cucinandoli e mantenendoli caldi.
Dal momento che il calore si forma all'interno dei cibi:
- Questi possono essere cotti senza o con pochi liquidi o grassi.
- Scongelare, riscaldare o cucinare nel forno a microonde richiede meno tempo di un forno
convenzionale.
- Vitamine e aromi vengono conservati.
Le microonde attraversano la porcellana, il vetro, il cartone o la plastica ma non il metallo, ragion per cui il
forno non va utilizzato con recipienti metallici o contenenti parti in metallo.
Le microonde vengono riflesse dal metallo...
...attraversano la porcellana e il vetro...
...vengono assorbite dai cibi.
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