Bedienungsanleitung BEKO BBCW17400B (Seite 34 von 104) (Deutsch, Englisch)

816865

Zoom out

Zoom in

Vorherige Seite

1/104

Nächste Seite

EN / 34

• Eggs in shell and hard-boiled eggs

should not be heated in the microwave,

as they may explode even after being

heated in the microwave.

Advantages of microwave

• In traditional ovens, the heat spread into

the device through electrical elements

and gas hobs penetrate the food from

outside in. Because of that lots of energy

was wasted to heat up the inside air,

oven components and the food contain-

ers.

• In microwave oven, the heat is created

through the food itself and the heat wave

moves inside out. There is no heat loss

at the inner walls of the oven or the con-

tainers (if they are the right material for

microwave use), in other words only the

food gets heated.

• Microwave ovens seriously decrease the

cooking time. Microwave cooking re-

quires about half to one-third of the time

required in normal ovens. This depends

on the density, heat and quantity of the

content to be cooked.

• You may cook the food in its own juice

without adding too much or no season-

ing, and preserve its natural taste.

• Microwave ovens waste less energy. The

energy is only used at cooking. Energy

does not go to waste in a microwave.

• You do not need to worry about the meat

being defrosted or not. Microwave ovens

defrost frozen foods in little time, hence

you may start cooking immediately. This

reduces the risk of bacterial growth.

• Due to the shorter cooking time, it pre-

serves the nutritional values of the food.

• It offers easier cleaning than conven-

tional ovens.

In theory the microwave

• Microwave is a sort of energy that is

similar to radio and television waves.

The magnetron tube inside your mi-

crowave oven creates microwave en-

ergy. Microwave energy spreads in all

directions inside the oven and is reflec-

ted from the side walls, penetrating the

food evenly. Microwaves cause the mo-

lecules in the food to vibrate rapidly.

This vibration creates the heat that

cooks the food.

• Microwaves do not pass through the

metal walls of your oven. Microwaves

can pass through materials such as

ceramics, glass or paper.

Why does food get hot?

• Most foods contain water, and water

molecules vibrate when exposed to mi-

crowaves. The friction between the mo-

lecules creates the heat that warms the

food, defrosts the frozen goods, cooks or

keeps the warmth. Because of the rising

heat inside the food

• Food can be cooked with little to no oil at

all;

• Defrosting, heating or cooking is a lot

faster in a microwave than it is in tradi-

tional ovens;

• The vitamins, minerals and nutrients are

kept inside the food;

• The natural colour and flavour of the

food does not change.

Suitable containers for microwave ovens

Microwaves can pass through porcelain,

glass, cardboard or plastic, but not metals.

Therefore, metal containers or containers

with metal parts cannot be used in a mi-

crowave oven.

Microwaves are reflected from metal...

...but go through glass or porcelain...

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

BEKO BBCW17400B Seite 34

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von BEKO BBCW17400B

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info