About Microwaves - Delta MD 14029 Instruction Manual

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About microwaves

Microwaves are high-frequency electromagnetic waves which have a warming
effect on the food within the oven. Microwaves heat all non-metallic objects.
Therefore, do not place any metallic objects in the microwave. This heating effect
works better the higher the water content of the foodstuff.
To ensure optimal distribution of heat, let food stand for a minute or two in the
microwave after cooking.
The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of up to 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with a higher water
content are heated more intensively).
• This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
• The cooking area and the air within are not heated (the food container is
heated mainly by the hot food).
• Each foodstuff requires a certain amount of energy to cook or defrost. As a
rule of thumb we can say: high output – short time or low output – long time.
The microwave oven
• A microwave generator, the so-called magnetron, generates the microwaves
and directs them into the cooking area.
• The inner walls and the viewing window reflect the microwaves inwards so
that they cannot escape from the interior.
• The microwave output and the cooking time can be set in several steps.
• After the cooking time has elapsed, or when the door is opened, the
magnetron turns off immediately.
Helpline No. UK/ Northern Ireland 0871 37 61 020 (calls are charged at 7p/min from
a standard landline; calls from mobiles could be higher) Rep. Ireland 1-800-992 508
Web Support www.medion.co.uk
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