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Просмотр инструкции микроволновой печи Panasonic NN-GT352W, страница 23
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Introduction
- Eng-20-
Cooking with Microwave Energy
Microwaves are a form of high frequency electromagnetic waves (approx 12cm wavelength) similar to those used by a
radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves travel from the magnetron
tube to the oven cavity where they are reflected, transmitted or absorbed.
Reflection
Microwaves are reflected by metal
just as a ball is bounced off a wall.
Acombination of stationary (interior
walls) and rotating metal (turntable
or stirrer fan) helps assure that the
microwaves are well distributed with-
in the oven cavity to produce even
cooking.
Transmission
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
materials for microwave oven cook-
ing containers.
Absorption
Microwaves are absorbed by food.
They penetrate to a depth of about 2
to 4cm. Microwave energy excites
the molecules in the food (especially
water, fat and sugar molecules), and
causes them to vibrate very quickly.
The vibration causes friction and heat
is produced. In large foods, the heat
which is produced by friction is con-
ducted to the center to finish cooking.
Grill
Grilling is done at high temperatures
with the food close to the heat. This
gives meat a rich brown appearance.
Only use high-quality, well-marbled
meats for grilling since the high tem-
peratures can dry out the less choice
meats.
Combination
Combination cooking is ideal for
roasting meats and poultry.
Combination cooking automatically
alternates between convection and
microwave heating.
The advantage to combination cook-
ing is that it gives the browning of
convection and often shortens the
conventional cooking time.
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Владимир Пертая
03 января 2019, Санкт-Петербург
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