21
TOEPASSING
213930 | 2240| 9713
NL
WHAT YOU SHOULD KNOW
■ During cooking heat and smoke
can escape through the ventilation
outlets. This is normal also.
■ The microwave oven will give the
best results if you start with a cold
oven. Wait for 15-20 minutes after
using the oven.
■ In your microwave oven you should
preferably use round, shallow,
heat-resistant dishes made of thick
glass, ceramic, china, earthenware
or heat-resistent plastic.
■ It is not right to cook large joints of
meat at full power only. Select a
power level of approximately 400
W (level 4). Sealing the meat
quickly in hot fat in a pan, and
then cooking it further in the micro-
wave oven, is a much adopted
method. Remember to allow for
the fact that large joints will conti-
nue to cook for a long time once
the microwave oven has stopped.
■ Small cuts of meat such as steak,
pork chops or cutlets will give the
best results if you simply fry them in
a frying pan on a traditional heat
source.
■ Products with a crust such as crispy
bread rolls, croissants and puff
pastry should not be heated in the
microwave oven. This is better
done in the hot-air oven.
HOW YOUR MICROWAVE OVEN
WORKS
Microwaves are small electro-
magnetic waves with which we are
already familiar from the television,
radio, radar and wireless telephones.
Depending on the sort of food, the
microwaves will penetrate between
2.5 and 3.7 cm below the surface and
will vibrate the molecules in the food
at extremely high speed. The friction
between the vibrating molecules will
create heat by which the food cooks.
Microwaves are only attracted by
molecules of moisture. Glass, plastic
and paper do not contain any
moisture and will therefore remain
relatively cool during cooking. The
metal walls of the microwave oven
an the raster in the door ensure that
the microwaves stay within the oven.
The microwave oven has been fitted
with extra safeguards. Once the door
is opened the oven will automatically
stop the production of microwaves.
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