WHAT ARE MICROWAVES?
Microwaves are energy waves, similar to those used for TV and radio signals.
Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the wave guide it is protected by the waveguide cover.
Microwaves cannot pass through metal, because of this the oven cavity is made of metal and there is a fine metal mesh on the door.
During cooking the microwaves bounce off the sides of the oven cavity at random.
Microwaves will pass through certain materials, such as glass and plastic, to heat the food.
(See "Suitable Cookware" on page
Water, sugar and fat in food absorb microwaves which cause them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together.
The outer areas of the food are heated by the microwave energy, then the heat moves to the centre by conduction, as it does in conventional cooking. It is important to turn, rearrange or stir food to ensure even heating.
Once cooking is complete, the oven automatically stops producing microwaves.
Standing time is necessary after cooking, as it enables the heat to disperse equally throughout the food.
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