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26
THE ADVANTAGES OF MICROWAVE
OVENS
In conventional ovens, heat radiated by electrical
elements or gas burners slowly penetrates the
food from outside to inside. On account of this
there is a major amount of energy is wasted
heating the air, the oven components and the food
containers. On account of this there is a major
amount of energy is wasted heating the air, the
oven components and the food containers.
In a microwave oven, heat is generated by the
food itself and the heat travels from inside to
outside. No heat is lost to the air, the walls of the
oven cavity or the dishes and containers (if these
are suitable for use in microwave oven), in other
words, only the food is heated.
Microwave ovens have the following advantages:
•
Shorter cooking times; in general these are
up to 3/4 less than the time required for
conventional cooking.
•
Ultra-fast food defrosting, thus reducing the
danger of bacterial development.
•
Energy savings.
•
Conservation of the nutritional value of
foods due to the shorter cooking times.
•
Easy to clean.
How a microwave oven works
In a microwave oven there is a high tension valve
called a magnetron which converts electrical
energy
into
microwave
electromagnetic waves are channelled to the
interior of the oven through a wave guide and
distributed by a metallic spreader or through a
turntable.
Inside the oven the microwaves propagate in all
directions and are reflected by the metal walls,
uniformly penetrating the food.
EN
energy.
These
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