Miele H 135 MB Operating Instructions Manual page 16

Microwaves pass through a suitable
container and find their way directly
into the foodstuff.
All foodstuffs contain moisture mole-
cules which, when subjected to micro-
wave energy, start to oscillate 2.5 thou-
sand million times a second. The
friction caused by this vibration creates
heat, which first starts developing
around the outside of the foodstuff and
then slowly penetrates towards the
centre. The moisture, fat and sugar con-
tent of food will affect the speed at
which it is cooked.
As heat is produced directly in the food,
– food can generally be cooked with-
out adding much liquid or cooking oil
– cooking, reheating and defrosting in
a microwave oven is quicker than
using normal oven methods
– nutrients, such as vitamins and mine-
rals, are retained
– colour, texture and taste of food are
not impaired
– the surface temperature stays cool
enough to avoid browning.
16
In Miele ovens these include Fan Heat,
Auto Roast, Grill and Fan Grill.
With these normal oven methods food
is cooked and browned.
D
This method works by the circulation of
hot air.
A fan situated on the back wall sucks in
the air, heats it over a ring element and
blows the heated air through the care-
fully spaced openings in the back
panel.
As the heat is quickly transferred to the
food, it is not usually necessary to pre-
heat the oven, except when roasting
sirloin.
With Fan Heat food can be baked or
roasted at both levels at the same time.
E
After the selected temperature is en-
tered, the oven heats initially to a pre-
set high temperature which seals the
meat to keep it succulent and tasty.
The oven temperature is then automati-
cally returned to the temperature set-
ting selected.
When roasting, you are strongly
recommended to cover the food.
Not only does this help retain all the
juices, but will also make cleaning
the oven easier afterwards.