Microwaving Principles - Panasonic NNCT857 Cookery Book & Operating Instructions

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 car phones.
HOW MICROWAVES COOK FOOD
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
2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a
traditional oven, the food cooks from the outside inwards.
IMPORTANT NOTES
The dish used to cook or reheat the food will get warm during cooking, as the heat conducts
from the food. Even in micro waving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL COOKING
UTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE
ONLY
Foods Not Suitable for Cooking by Microwave Only
Yorkshire Puddings, Souffles, Double Crust Pastry Pies.
Because these foods rely on dry external heat to cook correctly, do not attempt to cook by
micro wave. Foods that require deep fat frying cannot be cooked either.
Boiled Eggs
Do not boil eggs in your microwave. Raw eggs boiled in their shells can
explode and cause serious injury
STANDING TIME
When a microwave oven is switched off, the food will continue to cook by conduction – NOT
BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving,
particularly for dense foods i.e. meat, cakes and reheated meals (Refer to page 12).
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON.
13 Amp fused socket
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.
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