Manual Goodmans 300943 (page 13 of 22) (English)

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3.3 Microwave Cooking Principles

Microwaves are high-frequency electromagnetic waves similar to radio waves. While radio

waves may vary in length from one metre to many kilometres, microwaves are very short

(about 4cm). Inside the microwave is the magnetron, which converts the electrical energy into

microwave energy.

The microwave energy are reflected off the metal walls and the metal door screen and bounce

around inside the oven cavity. Then they pass through the cooking container as microwave

energy are transmitted by glass, china, pottery, microwaveable plastics and paper.

Microwave energy do not make any heat themselves but only cause water molecules in food

to vibrate. This vibration causes friction i.e. heat which cooks the food. Microwave energy are

also attracted to fat and sugar particles so foods which contain higher levels of these will cook

quicker.

Microwave energy can only penetrate food about 4-5cm (1½-2 inches) so food thicker than 8-

10cm is cooked as the heat spreads through the food by conduction to the centre. So just like

convectional cooking in a traditional oven the food cooks from the outside inwards. Microwave

energy cannot pass through metal, so the inside of the oven is lined with metal. The door is

lined with a fine metal mesh which stops microwave energy getting through. This means that

when the microwave door is shut, there is no possibility that microwave energy can be

released.

This is why the microwave has been made so that it will not work when the door is open. The

doors and hinges are fitted with locks, seals and cut-out switches which automatically turn off

the microwaves as soon as the door is opened.

The microwave energy do not stay in the air or in the food when you open the microwave door.

The food will continue to cook after the microwave is switched off, this is by heat conduction

and not through continued release or residual microwave energy being present (please refer

to Standing time on page 11).

IMPORTANT: Microwave energy cannot pass through metal, so metal cookware and

utensils can never be used in a microwave when cooking on microwave only setting.

Unsuitable foods for microwave cooking Do not attempt to cook foods that require dry

external heat to cook effectively on the microwave only settings. Such foods in this category

are soufflés, double crust pastry pies, yorkshire puddings etc. A microwave is not suitable for

foods that need to be deep fat fried. Do not boil eggs in their shells in a microwave as they can

explode and cause injury.

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Goodmans 300943 Manual

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