Operating instructions/Installation instructions

Description of function
21
The microwave oven contains a mag-
netron. This converts electrical energy
into electromagnetic waves (mi-
crowaves). These microwaves are dis-
tributed evenly throughout the oven
compartment, and are reflected off the
metal appliance walls. This enables the
microwaves to reach the food from all
sides and heat it up. Microwave distri-
bution is improved with the turntable
engaged.
In order for microwaves to reach the
food, they must be able to penetrate the
cooking container being used. Mi-
crowaves can pass through porcelain,
glass, cardboard and plastics, but not
metal. Do not, therefore, use containers
made of metal, or which contain metal,
for example in the form of gold or silver
trim. The metal reflects microwaves and
this could cause sparking. The mi-
crowaves cannot be absorbed.
Microwaves pass through a suitable
container and find their way directly into
the food. All food contains moisture
molecules which, when subjected to
microwave energy, start to oscillate at a
rate of 2.5billion times a second. This
vibration creates heat. It first starts de-
veloping around the outside of the food
and then slowly penetrates towards the
centre. The more water a food contains,
the faster it is reheated or cooked.
As heat is produced directly in the food,
this has the following advantages:
– Food can generally be cooked without
adding liquid or cooking oil, or with just
a little water or oil.
– Cooking, reheating and defrosting in a
microwave oven is quicker than using
conventional methods.
– Nutrients, such as vitamins and min-
erals, are generally retained.
– The colour, texture and taste of food
are not impaired.
Microwaves stop being produced as
soon as the cooking process is inter-
rupted or the appliance door is opened.
When the appliance is in operation, the
closed, sealed door prevents mi-
crowaves escaping from the appliance.