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.
THE 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 overcooked. Please check out the advice given in the guide.
THIS IS WHAT YOUR NEW COMBINATION MICROWAVE OVEN CAN DO
MICROWAVE OPERATION
By using the microwave facility in your new combination microwave oven you can, for example, quickly heat up ready-prepared meals or drinks, or melt butter or chocolate in no time at all. The microwave oven is equally good at defrosting food. Sometimes, however, it is better to combine the microwave with convection heating or grilling (combined operation). You can then cook the food rapidly and brown it at the same time. Cooking times are generally much shor ter than in conventional food preparation. Using the combination facility you can cook and brown food at the same time. The advantage is that the convected heat or the heat from the grill quickly seals the pores in the outer layers of the food. The microwaves ensure a short and gentle cooking period. The juices are preserved inside the food and the outside is crisp.
CONVECTION OPERATION
You can also use convection without microwave. The result is like using a conventional oven. The circulating air quickly heats up the external parts of the food without drying up the meat juices and the foods. This sealing process means that the meals remain tasty and cook in a shor ter time than with conventional ovens with upper and lower heaters.
COMBINED OPERATION (MICROWAVE OPERATION WITH CONVECTION OR GRILL)
By combining two modes of operation the benefits of your oven are cleverly linked together. You are able to choose between � microwave + convection (ideal for joints of meat, poultry, puddings, bread and cakes) and � microwave + grill (ideal for pizzas, snacks, quick fry-ups, joints, poultry, chicken legs, kebabs, Welsh rarebit and cooking au gratin).
GRILL OPERATION
This appliance comes with a quartz grill above the cooking area. It can be used as a conventional grill without microwave. You can quickly bake or grill dishes. It�s also suitable for steaks, chops and cakes.
