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Information about microwaves
Information about 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,
– can penetrate glass, porcelain, plastic
and paper,
– are absorbed by foodstuffs.
How does a microwave oven
work?
– A microwave generator, the so-called
magnetron, generates the microwaves
and disperses them into the cooking
chamber.
– The cooking chamber walls and inner
screen reflect microwaves, preventing
them from being emitted out of the cook-
ing chamber.
– The turntable ensures that the micro-
waves are distributed evenly to the food.
– The microwave's power can be set to var-
ious levels.
– The appliance switches off
– after the selected time has elapsed,
– when opening the cooking compart-
ment door,
– by pressing the "Pause/Stop" but-
ton (12).
What effect do microwaves
have on foodstuffs?
– The microwaves penetrate foodstuffs to
a depth of approximately 3 cm. The wa-
ter, fat and sugar molecules are heated
up (dishes with a high water content are
heated up most quickly). This heat then
slowly penetrates the entire dish and
leads to the dish being defrosted, 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 compartment and the air in
this compartment are not heated. The
food container is primarily heated by the
hot food itself.
– When heating liquids, a so-called "boiling
delay" can occur. The liquid then reaches
boiling temperature without any outward
visible sign of boiling. Even a small vi-
bration 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, short time"
or "low power, long time".
Applications
The pure microwave mode without grill or
combi function is particularly suitable for de-
frosting small portions, as well as for prepar-
ing casseroles, soups, sauces, meat with-
out the rind, steamed fish, vegetables, side
dishes (rice, potatoes, certain pasta) and hot
beverages.
Practical tips
The correct cooking temperature
Given that microwaves react with varying in-
tensity to water, fat and sugar, the cooking
time depends significantly on the composition
of the dish.
•
Dishes with a high fat or sugar content
(doughnuts, puddings, fruitcakes) cook
through more quickly and reach higher
temperatures faster than other dishes.
Please ensure to comply with the recom-
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