Panasonic NNA778SBPQ Operations Instructions download pdf (Page 14)

Microwave energy has been used in this

country to cook and reheat food since early

experiments with RADAR in World War II.

Microwaves are present in the atmosphere all

the time, both naturally and from manmade

sources.

Manmade sources include radar, radio,

television, telecommunication links and car

phones.

Microwaving Principles

The microwaves cause the water molecules to

vibrate which causes FRICTION, i.e. HEAT.

This heat then cooks the food. Microwaves are

also attracted to fat and sugar particles, and

foods high in these will cook more quickly.

Microwaves can only penetrate to a depth of

1½ -2 inches (4-5 cm) and as heat spreads

through the food by conduction, just as in a

traditional oven, the food cooks from the

outside inwards.

How Microwaves cook food

In a microwave oven, electricity is converted

into microwaves by the MAGNETRON.

REFLECTION

The microwaves bounce off the metal walls

and the metal door screen.

TRANSMISSION

Then they pass through the cooking

containers to be absorbed by the water

molecules in the food, all foods contain

water to a more or lesser extent.

Oven cavity

Ceramic Plate

Stirrer Motor

Waveguide

Microwave Stirrer

Magnetron

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Panasonic NNA778SBPQ Operations Instructions Page 14