Microwave operation
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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 reflected off the
metal appliance walls.
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
heated 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 colour,
and taste of the food are generally
retained.
Suitable crockery
In order for microwaves to reach the
food, they must be able to penetrate the
crockery being used. Microwaves can
pass through porcelain, glass,
cardboard and plastics, but not metal.
Therefore, do not use metal containers
or crockery that contains metal. Metal
reflects the microwaves which can
create sparks and the microwaves are
not absorbed by the metal.
Risk of injury from increased
pressure in sealed containers or
bottles.
Pressure can build up when
reheating food or drinks in sealed
containers, jars or bottles, which can
cause them to explode.
Never cook or reheat solid or liquid
food in sealed containers or bottles.
Open containers beforehand. In the
case of baby bottles, the screw top
and teat must be removed.
Fire hazard due to using
unsuitable crockery for functions
which use microwave power.
Non-microwave safe dishes used in
microwave mode can suffer damage
or cause damage to the oven.
Only use microwave safe crockery
for functions which use microwave
power.
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General
Weight and Dimensions
