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EN-16
What you should know about microwaves...
What are microwaves?
Microwaves are electromagnetic waves
like those for radio and television; as
with radio and TV waves, they cannot be
seen or felt. Microwaves
are reflected by all metals,
can penetrate glass, porcelain, plastic
and paper,
are absorbed by foodstuffs.
What effect do micro-
waves have on food-
stuffs?
The microwaves penetrate foodstuffs
to a depth of approximately 3 cm.
They heat the water, fat and sugar
molecules.
(Dishes with a high water content are
warmed the most intensively.)
This heat then – slowly – penetrates
the entire dish and leads to the dish
being defrosted, heated and cooked.
Due to the fact that the individual
elements of the dish are heated une-
venly, it is important to stir or turn the
dish over to ensure that it is cooked
through evenly.
The cooking compartment and the air
in this compartment are not heated.
(The food container is primarily heat-
ed by the hot foods)
Every dish requires a certain
amount of energy for cooking or
defrosting – a good rule of thumb
is “high-power, low time” or “low
power, high time”.
How does a microwave
oven work?
A microwave generator, the so-
called magnetron, generates the
microwaves and disperses them into
the cooking chamber.
The cooking chamber walls and
inner panel reflect the microwaves,
thus preventing them from being
emitted beyond the cooking cham-
ber.
The glass rotary plate ensures that
the microwaves are distributed
evenly to the food.
The microwave power output is
variably adjustable.
The appliance switches off:
Once the pre-set cooking time
has elapsed
When the oven door is opened
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