AEG MICROMAT DUO 220 Gebruiksaanwijzing - Pagina 4

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Microwaves -

what are they?

Microwaves belong to the family of electromagnetic waves.

These waves are able to transmit energy like radio waves.

Microwaves are close relatives of the short waves known in radio

and TV, being used, not to transmit music and TV pictures, but to

cook food.

During the cooking cycle, the microwaves penetrate inside the

food. Without any intermediate carrier, they generate heat below

the surface by causing the food molecules to vibrate. The heat of

friction thus generated propagates through the food, enabling the

latter to be defrosted, heated, and cooked.

This is the basic difference between a microwave appliance and

conventional cooker. Cookers externally apply heat to the food

via heat flux (oven), heat conduction (hob), or heat radiation

(grill).

How quickly a microwave oven cooks food depends very strong¬

ly on the quantity, quality, and shape of the food.

Since, during microwave cooking, heat is not uniformly generated

at all locations, it is important that the food to be heated is stirred

or turned when targe quantities are being cooked.

Since this cooking method involves generation of heat inside the

food itself and not via an intermediate carrier (fat or water),

nutrient-conserving cooking is possible.

Vitamins and minerals are retained in the food and not swept

away as during conventional cooking.