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Waarom wordt het voedsel warm?
Het merendeel van het voedsel bevat water, en de moleculen daarvan worden de microgolven in beweging
gebracht.
Door de wrijving tussen de moleculen ontstaat warmte die de temperatuur van het voedsel verhoogt en die
ontdooit, kookt en warm houdt.
Aangezien de warmte binnen het voedsel tot stand komt:
- Kan dat zonder, of met heel weinig, vocht of vet gekookt worden.
- Gaat het ontdooien, opwarem of koken in de magnetron sneller dan in een conventionele oven.
- De vitamines en het aroma blijven behouden.
De microgolven dringen door porselein, plastic, karton of plastic maar niet door metaal. Om deze reden mag
er in de oven geen metalen servies of servies dat metalen deeltjes bevat worden gebruikt..
De microgolven worden door metaal weerkaatst...
...Maar dringen door porselein en glas heen...
...Worden opgenomen door het voedsel.
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