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Wie sich die Speisen erwärmen:
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...
... und Werden von den Lebensmitteln absorbiert.
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