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Description of functions
34
Microwave power
How it works
The steam oven contains a magnetron
that converts electrical energy into elec-
tromagnetic waves (microwaves). These
microwaves are distributed evenly
throughout the oven compartment, and
are reflected off the metal appliance
walls.
The microwaves penetrate inside the
food from all sides. Food consists of
many molecules. When subjected to
microwave energy, these molecules
(particularly the water molecules) start
to oscillate. This heats the food from
the outside to the inside. The more wa-
ter a food contains, the faster it is re-
heated or cooked.
Advantages of the microwave oven
- Food can generally be cooked
without having to add any/very much
extra liquid or fat.
- The times for defrosting, reheating or
cooking are shorter than with a hob
or oven.
Selecting crockery
In order for microwaves to reach the
food, they must be able to penetrate the
crockery being used. Microwaves can
pass through porcelain, glass, card-
board and plastics, but not metal.
Therefore, do not use metal containers
or crockery that contains metal. Metal
reflects the microwaves which can cre-
ate sparks and the microwaves are not
absorbed by the metal.
Risk of injury from increased
pressure in sealed containers or
bottles.
Pressure can build up during reheat-
ing in sealed containers or bottles,
causing them to explode.
Never cook or reheat solid or liquid
food in sealed containers or bottles.
Open containers beforehand. In the
case of baby bottles, the screw top
and teat must be removed.
Fire hazard due to using unsuit-
able crockery with the Microwave
function.
Non-microwave safe dishes can sus-
tain damage or damage the steam
oven.
Only use microwave-safe crockery
with the Microwave function.
The material and shape of the crockery
used affect the reheating and cooking
durations.
Heat distribution is more even in round
and oval-shaped shallow containers.
Food is reheated more evenly in these
containers than in square containers.
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