Panasonic NNCF760M Operations Instructions download pdf (Page 20)

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 mobile

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

NN-CF760M CF750W CF771 BP_Regs:F00039M69BP 26/2/13 10:19 Page 18

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Panasonic NNCF760M Operations Instructions Page 20