How the microwave oven functions
In the microwave oven, food is cooked, reheated or defrosted quickly.
How does the microwave oven func- tion?
In a microwave oven there is a
In order for microwaves to reach the food, they must be able to penetrate the cooking utensil being used. Micro- waves can penetrate porcelain, glass, cardboard and plastics but not metal. Do not, therefore, use utensils made of metal, or which contain metal, for exam- ple in the form of gold or silver trim. The metal reflects the microwaves and this could lead to the creation of sparks. The microwaves cannot be absorbed.
Microwaves pass through a suitable container and find their way directly into the food. All food contains moisture molecules which, when subjected to microwave energy, start to oscillate 2.5 thousand million times a second. The friction caused by this vibration creates heat, which first starts developing around the outside of the food and then slowly penetrates towards the centre. The moisture, fat and sugar content of food will affect the speed at which it is cooked.
As heat is produced directly in the food,
–food can generally be cooked with- out adding much liquid or cooking oil.
–cooking, reheating and defrosting in a microwave oven is quicker than us- ing conventional methods.
–nutrients, such as vitamins and min- erals, are generally retained.
–colour, texture and taste of food are not impaired.
Microwaves stop being produced as soon as the cooking process is inter- rupted or the appliance door is opened. When the appliance is in operation, the closed, sealed door prevents micro- waves escaping from the appliance.
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