Microwaving Principles - Panasonic NN-SD27HS Operating Instruction And Cook Book

Microwaving Principles

Microwaves are present in the
atmosphere all the time, both naturally
and from manmade sources. Manmade
sources include radar, radio, television,
telecommunication links and mobile phones.
Oven Cavity
Turntable
In a microwave oven, electricity is converted
into microwaves by the magnetron.
Reflection
The microwaves bounce off the metal walls
and the metal door screen.
Transmission
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain
water to a more or lesser extent.
Note
The dish used to cook or reheat the
food will get warm during cooking,
as the heat conducts from the food.
Even in microwaving, oven gloves
are required!
Microwaves cannot pass through
metal and there fore metal cooking
uten sils can never be used in
Magnetron
a microwave, for cooking on
Waveguide
microwave only.
How Microwaves cook food
The microwaves cause the water molecules
to vibrate which causes friction, i.e. heat.
This heat then cooks the food. Microwaves
are also attracted to fat and sugar particles,
and foods high in these will cook more
quickly. Microwaves can only penetrate to a
depth of 1½ -2 inches (4-5 cm) and as heat
spreads through the food by conduction,
just as in a traditional oven, the food cooks
from the outside inwards.
Foods Not Suitable for Cooking
by Microwave Only
Yorkshire Puddings and Souffles. This is
because these foods rely on dry external
heat to cook correctly, do not attempt to
cook by micro wave. Foods that require
deep fat frying cannot be cooked either.
Standing Time
When a microwave oven is switched
off, the food will continue to cook by
conduction – Not by microwave energy,
hence standing time is very important in
microwaving, particularly for dense foods
i.e. meat, cakes and reheated meals
(refer to page 19).
Boiled eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury.
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