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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.
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 shorter than in conventional food
preparation.
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).
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 shorter time than with conventional
ovens with upper and lower heaters.
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.
What are microwaves?
This is what your new combination
microwave oven can do
1. AG-91D-EU ENGLISH 21/02/2005 16:23 Page 9
