About Microwaves; The Effect Of Microwaves On Foodstuffs; The Microwave Oven - Medion MD 17495 Mode D'emploi

4. About microwaves

Microwaves are high-frequency electromagnetic waves that have a warming effect
on the food within the oven. Microwaves heat all non-metallic objects. Therefore,
do not use any metallic objects in microwave mode. This heating effect works better
the higher the water content of the foodstuff.
To ensure optimal distribution of heat, let heated dishes stand for a minute or two
in the microwave oven after cooking.

4.2.1. The effect of microwaves on foodstuffs

• Microwaves penetrate foodstuffs to a depth of around 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with a higher water con-
tent are heated more intensively).
• This heat then works its way – slowly – throughout the food and has a defrost-
ing, heating and cooking effect on the food.
• The oven and the air in the oven are not heated (the food container is mainly
heated by the hot food).
• Each foodstuff requires a certain amount of energy to cook or defrost. As a rule
of thumb we can say: high output – short time or low output – long time.

4.2.2. The microwave oven

• A microwave generator, the so-called magnetron, generates the microwaves and
directs them into the cooking area.
• The inner walls and the viewing window reflect the microwaves inwards so that
they cannot escape from the interior.
• The microwave output and the cooking time can be set in several steps.
• After the cooking time has elapsed, or when the door is opened, the magnetron
turns off immediately.
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