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About microwaves
Microwaves are high-frequency electromagnetic waves that have a warming
effect on the food in the cooking space. Microwaves heat all non-metallic
objects. Therefore, do not use any metallic objects during microwave
operation. This heating effect works better if the foodstuff has a higher water
content.
To ensure optimal distribution of heat let food stand in the microwave for a
minute or two after cooking.
The effect of microwaves on foodstuffs
Microwaves penetrate foodstuffs to a depth of up to 3cm.
They heat up water, fat and sugar molecules (foodstuffs with high water
content are heated more intensively).
This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
The cooking chamber and the air within are not heated (the food
container is heated mainly by the hot food).
Each foodstuff requires a certain amount of energy to cook or defrost. As a
rule of thumb we can say high power = short time or low power = long
time.
The Microwave Oven
A microwave generator, the so-called magnetron, generates the
microwaves and directs them into the cooking chamber.
The inner walls reflect the microwaves inwards so that they cannot escape
from the interior.
The microwave power and the cooking time can be set in several stages.
After the cooking time has elapsed, or when the door is opened, the
magnetron turns off immediately.
Mikrowelle MD 11471 UK.book Seite 7 Montag, 25. Juni 2007 5:39 17
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