Loading ...
Loading ...
Loading ...
Microwaving principles
Microwave energy has been used in this
country to cook and reheat food since early
experiments with RADAR in World War II.
Microwaves are present in the atmosphere all
the time, both naturally and from manmade
sources. Manmade sources include radar,
radio, television, telecommunication links and
mobile phones.
Oven cavity
Microwave
stirrer
Base of
the oven
Magnetron
Stirrer motor
Waveguide
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON. For
bottom feeding, please refer to page 25.
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
Important Note
The dish used to cook or reheat the
food will get warm during cooking,
as the heat conducts from the food.
Even in microwaving, oven gloves
are required! MICROWAVES CAN
NOT PASS THROUGH METAL
AND THEREFORE METAL COOK-
ING UTENSILS CAN NEVER BE
USED IN A MICROWAVE, FOR
COOKING ON MICROWAVE
ONLY.
How microwaves cook food
The microwaves cause the water molecules
to vibrate which causes FRICTION, i.e.
HEAT. This heat then cooks the food.
Microwaves are also attracted to fat and
sugar particles, and foods high in these will
cook more quickly. Microwaves can only
penetrate to a depth of 1½-2 inches (4-5 cm)
and as heat spreads through the food by
conduction, just as in a traditional oven, the
food cooks from the outside inwards.
Foods not suitable for cooking
by microwave only
Yorkshire pudding and souffles. This is
because these foods rely on dry external heat
to cook correctly, do not attempt to cook by
microwave.
Foods that require deep fat frying cannot be
cooked either.
TRANSMISSION
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain water
to a more or lesser extent.
Standing time
When a microwave oven is switched off, the
food will continue to cook by conduction –
NOT BY MICROWAVE ENERGY. Hence
STANDING TIME is very important in
microwaving, particularly for dense foods i.e.
meat, cakes and reheated meals (refer to
page 40).
Boiled eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury.
20
F0003BM51BP.indd sec20
2016/3/21 16:20:15
Downloaded from manuals search engine
Loading ...
Loading ...
Loading ...