Description Of Function - Miele M 7140 TC Operating Instructions Manual

Description of function

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.
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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.