Microwaving Principles - Panasonic NN-CS596S Operating Instruction And Cook Book

Microwaving Principles

Microwave energy has been used in this country to cook and reheat food
since early experiments with RADAR in World War II. 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.
HOW MICROWAVES COOK FOOD
Magnetron
Waveguide
Microwave
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 1
conduction, just as in a traditional oven, the food cooks from the outside inwards.
Oven cavity
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.
Water Molecule
1 ⁄ -2 inches (4-5 cm) and as heat spreads through the food by
2
12
Absorption Vibration