Principle Of The Microwave; Food Characteristics - Panasonic NN-DF382M Operation Instructions Manual

Principle of the Microwave

Microwaves are a form of high frequency electron
magnetic waves. It can't generate heat by itself.
Microwaves which exist in the atmosphere and
nature cannot heat food as they are scattered. The
microwave oven can convert electric energy into
thermal energy by using a magnetron tube and
penetrating into food at the frequency of 2450 MHz

Food Characteristics

Food characteristics which affect conventional cooking are more pronounced with microwave heating.
Size and Quantity
Small sizes and quantities cook faster than large
ones.
Shape
Uniform sizes heat more evenly. To compensate for
irregular shapes, place thin pieces toward the center
of the dish and thicker pieces toward the edge of the
dish.
Starting Temperature
Room temperature food takes less time to heat
up than refrigerator frozen food. So, the heating
properties of these two different states are totally
different.
Cooking with Microwave Energy
Absorbed by water- Pass through ceramics,
containing food glass, etc.
per second. When the microwaves are absorbed by
the food, the molecules within the food absorb the
energy and vibrate at a rate of 2,45 billion times per
second. Friction, created by the vibration, produces
heat energy which is conducted through the food to
heat food in a quick time.
Bone and Fat
Bones may cause irregular heating. Large amounts of
fat absorb microwave energy and meat next to these
areas may be overcooked.
Density
Porous, airy food takes less time to heat than heavy,
compact food.
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Reflected by metal