AEG MICROMAT 125 - Manual (Page 4)

Microwaves -
what are they?
Microwaves belong to the family of electromagnetic waves.
These waves are able to transmit energy like radio waves.
Microwaves are close relatives of the short waves known in radio
and TV, being used, not to transmit music and TV pictures, but to
cook food.
During the cooking cycle, the microwaves penetrate inside the
food. Without any intermediate carrier, they generate heat below
the surface by causing the food molecules to vibrate. The heat of
friction thus generated propagates through the food, enabling the
latter to be defrosted, heated, and cooked.
This is the basic difference between a microwave appliance and
conventional cooker. Cookers externally apply heat to the food
via heat flux (oven), heat conduction (hob), or heat radiation
(grill).
How quickly a microwave oven cooks food depends very strong­
ly on the quantity, quality, and shape of the food.
Since, during microwave cooking, heat is not uniformly generated
at all locations, it is important that the food to be heated is stirred
or turned when large quantities are being cooked.
Since this cooking method involves generation of heat inside the
food itself and not via an intermediate carrier (fat or water),
nutrient-conserving cooking is possible.
Vitamins and minerals are retained in the food and not swept
away as during conventional cooking.