Information On Microwaves; Applications - hanseatic D70H20L-DB Gebrauchsanleitung

Information on microwaves

What are microwaves?
Microwaves are electromagnetic waves. As
with radio and TV, microwaves are also invis-
ible and intangible.
Microwaves
– are reflected by all metals,
– penetrate glass, porcelain, plastic and pa-
per,
– are taken up by food.
How do microwaves affect food?
– Microwaves penetrate into food to a depth
of about 3 cm.
– They heat the water, fat and sugar mol-
ecules (food with a high water content is
heated most intensely).
– This heat then slowly permeates the entire
food and defrosts, heats up and cooks the
food.
– Stirring or turning is important for uniform
cooking as the individual components of
the food will otherwise be heated unevenly.
– The cooking compartment and the air
in this compartment are not heated. The
food container is primarily heated by the
hot food.
– When heating liquids, a so-called "boiling
delay" can occur. In the process, the liquid
reaches a boiling temperature without a
visible sign that it is actually boiling. Even
a small vibration may cause the liquid to
suddenly spray out, for example when re-
moving it from the microwave oven.
– Every food needs a certain amount of ener-
gy to cook or defrost - according to the rule
of thumb 'high power setting, less time' or
'low power setting, more time'.
Information on microwaves
How does a microwave oven
work?
– A microwave generator, the so-called mag-
netron, generates the microwaves and dis-
perses them into the cooking chamber.
– The cooking compartment walls and inner
pane reflect the microwaves so that they
cannot escape from the cooking compart-
ment.
– The rotary plate ensures that the micro-
waves are distributed evenly to the food.
– The microwave's power can be set to one
of six levels.
– The microwave switches itself off
– once the preselected time has expired,
– when opening the cooking compartment
door,
– by turning the control knob (7) to zero.

Applications

The microwave is particularly suited for de-
frosting small portions, as well as for prepar-
ing casseroles, soups, sauces, meat without
the rind, steamed fish, vegetables, side dish-
es (rice, potatoes, certain pastry dishes) and
hot beverages.
Page GB-13