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HOW MICROWAVES COOK FOOD
Microwave oven is a Group 2 ISM equipment in which radiofrequency energy is intentionally generated and
used in the form of electromagnetic radiation for the treatment of material. This oven is a Class B equipment
suitable for use in domestic establishments and in establishments directly connected to a low voltage power
supply network which supplies buildings used for domestic purposes.
In a microwave oven, electricity is converted into microwave by the MAGNETRON.
Oven Cavity
Magnetron
Waveguide
Turntable
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.
ABSORPTION
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.
Microwave Water Molecule Absorption Vibration
EN - 19
Copyright © 2020, Fast ČR, a. s.
Revision 12/2020
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