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Garen mit Mikrowelle: Wärmeerzeugung
Lebensmittel enthalten mehrheitlich Wasser, dessen
Moleküle durch Einwirkung der Mikrowellen in
Schwingung geraten.
Die Reibung der Moleküle erzeugt Wärme, die für
das Ansteigen der Temperatur in den Lebensmitteln
sorgt. Jenachdem dient dieser Vorgang zum
Auftauen, Garen oder Warmhalten von Speisen.
Aufgrund der Wärmeverbreitung in den
Lebensmitteln ergeben sich folgende Vorteile:
- die Speisen benötigen für den Garvorgang keine
bzw. nur wenig Flüssigkeit oder Fett;
- im Vergleich zum herkömmlichen Herd: kürzere
Zeitvorgaben für das Auftauen, Erwärmen und
Garen im Mikrowellengerät;
- Vitamine, Mineral- und Nährstoffe bleiben
weitgehendst erhalten;
- die natürliche Farbe und das Aroma gehen nicht
verloren.
Die Mikrowellen durchdringen Porzellan, Glas, Pappe
und Kunststoff, aber kein Metall. Benutzen Sie
daher keine Metallbehälter oder Behälter mit
Metallkomponenten.
Die Mikrowellen werden vom Metall reflektiert...
... durchdringen Glas und Porzellan...
... werden von den Lebensmitteln absorbiert.
7


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