COOKING GUIDE
THE PRINCIPLES OF MICROWAVE COOKING
Microwaves are a form of high frequency radio waves similar to those used by a radio including AM, FM and CB. Electricity is converted into microwave energy by the magnetron tube. From the magnetron tube, microwave energy is transmitted to the oven where it is reflected, transmitted, and absorbed by the food.
Reflection
Microwaves are reflected by metal just as a ball is bounced off a wall. For this reason, metal utensils are not suitable for use in the microwave. A combination of stationary interior walls and a rotating metal turntable or stirrer fan helps assure that the microwaves are well distributed within the oven cavity to produce even cooking.
Transmission
Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining through a window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials for microwave oven cooking containers.
Absorption
During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 3/4 to 1 1/2 inches. Microwave energy activates the molecules in the food (especially water, fat and sugar), and heat is produced. If you vigorously rub your hands together, you will feel heat produced by friction. The internal cooking of larger foods is done by conduction as the heat which is produced by friction is conducted to the middle of the food. Foods also continue to cook by conduction during standing time.
THE EMERSON OMNI WAVE COOKING SYSTEM TM
This new, specially designed "Omni Wave Cooking SystemTM " utilizes a series of
This action promotes faster, more uniform cooking, with fewer hot of cold spots. Together with the integal rotating glass tray, this new " Omni Wave Cooking SystemTM " is very efficient and fast.
Omni Wave Radiates microwave energy at convex diverters that miximize the microwave absorbed by the food mass, which result in even cooking. No more hot or cold spots!
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