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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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