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Microwave operation
49
How it works
The oven contains a magnetron that
converts electrical energy into
electromagnetic waves (microwaves).
These microwaves are distributed
evenly throughout the oven
compartment and are also reflected by
the metal walls inside the oven.
The microwaves penetrate 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 water a
food contains, the faster it is reheated
or cooked.
Advantages of the microwave oven
- Food can generally be cooked with
little or no liquid or cooking oil.
- The times for defrosting, reheating, or
cooking are shorter than with a
cooktop or oven.
- Vitamins, minerals, natural color, and
taste of the food are generally
retained.
If the oven is used without food or
the food is loaded incorrectly when
using the Microwave operating
mode or operating modes that use
microwave power, the oven can
become damaged.
Always use the glass tray with the
Microwave operating mode, even
if you use it as a shelf for smaller
dishes.
Suitable dishware
In order for microwaves to reach the
food, they must be able to penetrate the
dishware being used. Microwaves can
pass through porcelain, glass,
cardboard, and plastics, but not metal.
Therefore, do not use metal containers
or dishware that contains metal. Metal
reflects the microwaves which can
create sparks and the microwaves are
not absorbed by the metal.
Danger of injury from increased
pressure in sealed containers or
bottles
Pressure can build up when reheating
food or drinks in sealed containers or
bottles, which can cause them to
explode.
Never cook or reheat solid or liquid
food in sealed containers or bottles.
Open containers beforehand and,
with baby bottles, remove the screw
top and teat.
Risk of fire due to using
unsuitable dishware for operating
modes which use microwave power.
Dishware which is not suitable for
use in microwave ovens can be badly
damaged and cause damage to the
oven.
Only use microwave-safe dishware
for operating modes which use
microwave power.
The material and shape of dishware
used affect reheating and cooking
durations.
Heat distribution is more even in round
and oval-shaped flat containers. Food is
reheated more evenly in these
containers than in square ones.
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