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Information about microwaves
Information 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 microwaves have
on foodstuffs?
– The microwaves penetrate foodstuffs to a
depth of approximately 3 cm.
– The water, fat and sugar molecules are
heated up (dishes with a high water con-
tent are heated up most quickly).
This heat then slowly penetrates the en-
tire dish and leads to the dish being de-
frosted, heated and cooked.
– Due to the fact that the individual ele-
ments of the dish are heated unevenly, it
is important to stir or turn the dish over to
ensure that it is cooked through evenly.
– The cooking chamber and the air inside
it are not heated – the food container be-
comes warm primarily due to the heat of
the food.
– When heating liquids in a microwave
oven, a phenomenon known as "delayed
boiling" can occur. The liquid then reach-
es boiling temperature without any out-
ward visible sign of boiling. Even a small
vibration may cause the liquid to suddenly
spray out, for example when removing it
from the microwave oven.
– 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" (4), generates the micro-
waves and disperses them into the cook-
ing chamber.
– The cooking chamber walls and inner
screen reflect microwaves, preventing
them from being emitted out of the cook-
ing chamber.
– The turntable (8) ensures that the micro-
waves are distributed evenly to the food.
– The microwave power can be set to sev-
eral levels.
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