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CHARACTERISTICS OF MICROWAVES
Microwaves penetrate all non-metal objects
made of glass, china, earthenware, plastic,
wood or paper. This is why the microwaves
never make these materials hot. Dishes
become hot only because the food inside them
is hot.
The food absorbs the microwaves and is
heated. Microwaves cannot pass through
objects made of metal and so they are
deflected. For this reason metal objects are not
normally suitable for microwave cookery.
There are exceptions where you can actually
make use of the fact that the microwaves
cannot pass through metal. If you cover food
with aluminium foil at specific points while it is
defrosting or cooking, you can prevent those
parts from getting too warm, too hot, or over-
cooked. Please check out the advice given in
the guide.
WHAT ARE
MICROWAVES?
Like radio and television waves, microwaves
are electromagnetic waves.
Microwaves are produced by a magnetron
inside the microwave oven, and these vibrate
the molecules of water present in the food.
The friction this causes produces heat, which
ensures that the food is defrosted, heated or
cooked through.
The secret of the reduced cooking times is the
fact that the microwaves penetrate the food
from every direction. Energy is used to the full.
In comparison, the energy from a conventional
hob passes from the burner through the pan
and so to the food. This method wastes a great
deal of energy.
WOLF CONVECTION MICROWAVE
OPERATION