Miele M 2240 SC handleiding

Handleiding

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Description of function

22

The microwave oven contains a

magnetron. This converts electrical

energy into electromagnetic waves

(microwaves). These microwaves are

distributed 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

distribution 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.

Microwaves 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

microwaves 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

developing 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

minerals, are generally retained.

– The colour, texture and taste of food

are not impaired.

Microwaves stop being produced as

soon as the cooking process is

interrupted or the appliance door is

opened. When the appliance is in

operation, the closed, sealed door

prevents microwaves escaping from the

appliance.

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