HOW A MICROWAVE OVEN WORKS
A microwave oven is a cooking appliance that uses microwaves to heat food. Microwaves are electromagnetic waves, just like radio and television waves. A radio converts these waves into sound, whereas a microwave oven converts them into heat. The heat arises because the microwaves cause water and fat molecules, that are always present in food, to move quickly. The molecules slide past each other quickly and friction occurs. This friction causes heat (try rubbing your hands together quickly). You can use your microwave to cook and to defrost.
Cookware for microwave cooking:
Cookware must allow microwave energy to pass through it for maximum efficiency. Microwaves are reflected by metal, such as stainless steel, aluminium and copper, but they can penetrate through ceramic, glass, porcelain and plastic as well as paper and wood. So food must never be cooked in metal containers.
Food suitable for microwave cooking:
Many kinds of food are suitable for microwave cooking, including fresh or frozen vegetables, fruit, pasta, rice, grains, beans, fish, and meat. Sauces, custard, soups, steamed puddings, preserves, and chutneys can also be cooked in a microwave oven.
Cover during cooking
To cover the food during cooking is very important, as the evaporated water rises as steam and contributes to cooking process. Food can be covered in different ways: e.g. with a ceramic plate, plastic cover or microwave suitable cling film.
Standing times
As the centre of the food is cooked by heat dissipation, cooking continues even when you have taken the food out of the microwave oven. Standing times specified in recipes and in this booklet must therefore be respected to ensure even cooking of the food right to the centre.
Cooking principle
1.The microwaves generated by the magnetron are distributed uniformly by using a stirrer distribution system. The food is thus cooked evenly.
2. The microwaves are absorbed by the food up to a depth of about 1 inch (2.5 cm). Cooking then continues as the heat is dissipated within the food.
3.Cooking times vary according to the container used and the properties of the food:
•Quantity and density
•Water content
•Initial temperature (refrigerated or not)
04 OVEN USE
oven use _23
