EN 21
Microwaves
Microwaves are high-frequency electromagnetic waves. The energy makes it possible to cook
orwarm up a dish without affecting the form or colour.
Cooking principle
• The microwaves the microwave generates are spread evenly by a distribution system.
Thiscooks the dish evenly.
• The food absorbs the microwaves to a depth of approximately 2.5 cm. Cooking then
continues, because the heat is spread in the dish.
• The cooking times vary and depend on the dish you use and the properties of the food:
▷ Quantity and density
▷ Moisture content
▷ Starting temperature (whether or not it is chilled)
Please note!
The dish is cooked from the inside out by means of heat distribution. The cooking
continues even when you take the dish from the oven. Standing times in recipes should
therefore be adhered to, in order to ensure:
• Even heating into the middle of the dish.
• Equal temperatures in all parts of the dish.
OPERATION
871572_en_naslovnica_drug_papir.indd EN21871572_en_naslovnica_drug_papir.indd EN21 2. 12. 2021 08:45:112. 12. 2021 08:45:11
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