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Why food heats up
Most foods contain water and water molecules vibrate
when subjected to microwaves.
The friction between molecules produces heat which
raises the temperature of the food, de-freezing it,
cooking it or keeping it hot.
Since the heat arises inside the food:
• this can be cooked with little or no liquid or fats/
oils,
•
defreezing, heating or cooking in a microwave
oven is quicker than in a conventional oven,
• the vitamins, minerals and nutritional substances
in the food are conserved,
• the natural colour and aroma of the food are
unchanged.
Microwaves pass through chinaware, glass, cardboard
or plastic but do not go through metal. For that reason,
metal containers or ones with metal parts must not be
used in a microwave oven.
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