Beko BBCW13400DX Bedienungsanleitung Seite 34

• 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 contain-
ers.
• 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 con-
tainers (if they are the right material for
microwave use), in other words only the
food gets heated.
• Microwave ovens seriously decrease the
cooking time. Microwave cooking re-
quires 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 season-
ing, 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 conven-
tional ovens.
In theory the microwave
• Microwave is a sort of energy that is
similar to radio and television waves.
The magnetron tube inside your mi-
crowave oven creates microwave en-
ergy. Microwave energy spreads in all
directions inside the oven and is reflec-
ted from the side walls, penetrating the
food evenly. Microwaves cause the mo-
lecules 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
molecules 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...
...but go through glass or porcelain...
EN / 34