Grundig GEKW19400DX Benutzerhandbuch Seite 34

• Unless you use specially designed bags
for microwave ovens, do not use your ap-
pliance for popcorn.
• Chocolate candies and baked goods with
low liquid content should be heated care-
fully.
• Eggs in shell and hard-boiled eggs should
not be heated in the microwave, as they
may explode even after being heated in
the microwave.
Advantages of microwave
• In traditional ovens, the heat spread into
the device through electrical elements and
gas hobs penetrate the food from outside
in. Because of that lots of energy was
wasted to heat up the inside air, oven
components and the food containers.
• In microwave oven, the heat is created
through the food itself and the heat wave
moves inside out. There is no heat loss at
the inner walls of the oven or the contain-
ers (if they are the right material for mi-
crowave use), in other words only the food
gets heated.
• Microwave ovens seriously decrease the
cooking time. Microwave cooking requires
about half to one-third of the time required
in normal ovens. This depends on the
density, heat and quantity of the content
to be cooked.
• You may cook the food in its own juice
without adding too much or no seasoning,
and preserve its natural taste.
• Microwave ovens waste less energy. The
energy is only used at cooking. Energy
does not go to waste in a microwave.
• You do not need to worry about the meat
being defrosted or not. Microwave ovens
defrost frozen foods in little time, hence
you may start cooking immediately. This
reduces the risk of bacterial growth.
• Due to the shorter cooking time, it pre-
serves the nutritional values of the food.
• It offers easier cleaning than conventional
ovens.
In theory the microwave
• Microwave is a sort of energy that is sim-
ilar to radio and television waves. The
magnetron tube inside your microwave
oven creates microwave energy. Mi-
crowave energy spreads in all directions
inside the oven and is reflected from the
side walls, penetrating the food evenly. Mi-
crowaves cause the molecules in the food
to vibrate rapidly. This vibration creates the
heat that cooks the food.
• Microwaves do not pass through the metal
walls of your oven. Microwaves can pass
through materials such as ceramics, glass
or paper.
Why does food get hot?
• Most foods contain water, and water mo-
lecules vibrate when exposed to mi-
crowaves. The friction between the mo-
lecules creates the heat that warms the
food, defrosts the frozen goods, cooks or
keeps the warmth. Because of the rising
heat inside the food
• Food can be cooked with little to no oil at
all;
• Defrosting, heating or cooking is a lot
faster in a microwave than it is in tradi-
tional ovens;
• The vitamins, minerals and nutrients are
kept inside the food;
• The natural colour and flavour of the food
does not change.
Suitable containers for microwave
ovens
Microwaves can pass through porcelain,
glass, cardboard or plastic, but not metals.
Therefore, metal containers or containers
with metal parts cannot be used in a mi-
crowave oven.
Microwaves are reflected from metal...
EN / 34