Microwave oven function:
In a conventional oven the heat radiated by the resistances or gas burners, slowly penetrates the food from the outside to the inside. There is, therefore, a great loss of energy in the heating of the air, oven components and recipients.
On the other hand, in microwave ovens the heat is generated in the interior of the food itself, heating it from the inside outwards. There is therefore no loss of energy as the air, interior walls of the oven and recipients (when adequate) do not heat up with microwaves.
Microwave ovens have the following advantages:
1.Save on cooking time: in general there is a 3/4 reduction of the cooking time than with conventional methods.
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3.Electricity saving.
4.Maintaining the nutritive value of the food due to the cooking time reduction.
5.Easy cleaning.
In the microwave oven there is a high voltage valve called "Magnetron" that converts electric energy to Microwave energy. These electromagnetic waves are conducted to the inside of the oven cavity by means of
Inside the oven, the Microwaves spread out in all directions and are reflected by the metallic walls, penetrating the food evenly.
Most food contains water, whose molecules vibrate with Microwaves.
The friction between the molecules generates heat, which causes a temperature rise in the food, defrosting it, cooking it or keeping it warm.
As the heat is formed inside the food:
-It may be cooked with little or no liquid or fat;
-Defrosting, heating or cooking in the microwave oven is quicker than in a conventional oven;
-Vitamins, minerals and nutritive substances are preserved;
The Microwaves pass through porcelain, glass, cardboard and plastic but not through metal. Therefore, recipients made of or containing metal should not be used in the microwave oven.
The Microwaves are reflected by the metal…
…they pass through Glass and Porcelain…
…and they are absorbed by the food.
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