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COOKING GUIDE
THE PRINCIPLES OF MICROWAVE COOKING
Microwaves are a form of high frequency radio waves similar to those used by a radio including
AM, FM and CB. Electricity is converted Into microwave energy by the magnetron tube. From the
magnetron tube, microwave energy is transmitted to the oven where it is reflected, transmitted and
absorbed by the food.
Reflection
Microwaves are reflected by metal just as a ball is bounced off a wall. For this reason, metal utensils
are not suitable for use in the microwave. A combination of stationary interior walls and a rotating turn-
table or stirrer fan helps assure that the microwaves are well distributed within the oven cavity to
produce even cooking.
Transmission
Absorption
Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining
through a window.
Because these substances do not absorb or reflect the microwave energy, they are ideal mater ials for
microwave oven cooking containers.
During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 1.9 to 3.8
cm. Microwave energy activates the molecules in the food (especially water, fat and sugar), and
heat is produced. If you vigorously rub your hands together, you will feel heat produced by friction. The
inter nal cooking of larger foods is done by conduction as the heat which is produced by friction is
conducted in the middle of the food. Foods also continue to cook through conduction dur ing standing
time.
ACTION WAVE
TM
COOKING SYSTEM
This new, specially designed "Action Wave
TM
Cooking System" utilizes a series of perfor mance-
engineered pyramids in the oven's interior cavity. They distr ibute microwave energy in a much
more effective omni-directional patter n to the food. This action promotes faster,more uniform cook-
ing, with fewer hot or cold spots. Together with the integral rotating glass tray, this new "Action
Wave
TM
Cooking System" is very efficient and fast. Available for cooking in the new millennium.
Action Wave
TM
radiates microwave energy at convex diverters that maximize the microwav es absorbed
by the food mass,which results in very even cooking. No more hot or cold spots!
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