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Porque é que os alimentos aquecem
A maioria dos alimentos contêm água cujas moléculas vibram por acção das Microondas.
A fricção entre moléculas origina calor que eleva a temperatura dos alimentos, descongelando-os,
cozinhando-os ou mantendo-os quentes.
Como o calor se forma no interior dos alimentos:
- estes podem ser cozinhados sem/ou com poucos líquidos ou gorduras;
- descongelar, aquecer ou cozinhar no forno Microondas é mais rápido que num forno convencional;
- conservam-se as vitaminas, os minerais e as substâncias nutritivas;
- não se alteram a cor natural e o aroma.
As Microondas passam através de porcelana, vidro, cartão e plástico mas não atravessam o metal. Por
esse motivo não utilize no forno Microondas recipientes metálicos ou recipientes que tenham partes
metálicas.
As Microondas são reflectidas pelo metal...
...atravessam vidro Porcelana...
...são absorvidas pelos Alimentos.
7


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