Emerson MW8108BSC - Manual (Page 19)

COOKING GUIDE
THE PRINCIPLES OF MICROWAVE COOKING
Microwaves are a form of high frequency radio waves similar to those used by a radio including
AM, FM and CB. Electricity is converted into microwave energy by the magnetron tube. From the
magnetron tube, microwave energy is transmitted to the oven where it is reflected, transmitted,
and absorbed by the food.
Reflection
Microwaves are reflected by metal just as a ball is bounced off a wall. For this reason, metal utensils are not suitable for use
in the microwave. A combination of stationary interior walls and a rotating metal turntable or stirrer fan helps assure that the
microwaves are well distributed within 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
cooking containers.
Absorption
During cooking, microwaves will be absorbed by food. They penetrate to a depth of about 3/4 to 1 1/2 inches. Microwave
energy activates the molecules in the food (especially water, fat and sugar), and heat is produced. If you vigorously rub your
hands together, you will feel heat produced by friction. The internal cooking of larger foods is done by conduction as the heat
which is produced by friction is conducted to the middle of the food. Foods also continue to cook by conduction during
standing time.
THE EMERSON OMNI WAVE COOKING SYSTEM TM
This new, specially designed "Omni Wave Cooking System TM " utilizes a series of performance-engineered pyramids in the
oven's interior cavity. They distribute microwave energy in a much more effective omni-directional pattern to the food.
This action promotes faster, more uniform cooking, with fewer hot of cold spots. Together with the integal rotating glass tray,
this new " Omni Wave Cooking System
TM " is very efficient and fast.
Omni Wave Radiates microwave energy at convex diverters that miximize the microwave absorbed by the food mass, which
result in even cooking. No more hot or cold spots!
18