Household electrical appliances. Microwave ovens (MW). Scheme, description

ENCYCLOPEDIA OF RADIO ELECTRONICS AND ELECTRICAL ENGINEERING
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Household electrical appliances. Microwave ovens (MW). Encyclopedia of radio electronics and electrical engineering

Free technical library

Encyclopedia of radio electronics and electrical engineering / Household Appliances

Widespread today microwaves, which use a completely different way of heat treatment of products than in ovens, gas or electric stoves. Microwave ovens use the energy of ultra-high frequency electromagnetic oscillations (UHF waves) generated by a magnetron.

The advantages of microwave ovens are widely known: food cooked in them does not burn, completely retains vitamins, does not dehydrate and does not fry. The cooking process itself is 4-8 times faster than, for example, on a gas stove.

The microwave oven at the same time does not heat up, does not emit any products of combustion, the air in the kitchen remains fresh and clean. An attractive point for many is the fact that cooking in a microwave oven can significantly reduce fat intake, which is often an important condition for dietary nutrition.

In the microwave oven, you can not only cook, but also reheat dishes. Warming up is done on plates immediately before serving. Sometimes closed dishes are used, since the product may boil away and the oven walls may be contaminated.

There is one restriction regarding utensils used for microwave cooking. It is forbidden to use metal utensils for this purpose. This prohibition also applies to dishes that have metal decorations (for example, gold rims on the edges of plates or cups). You can use any other dishes - glass, porcelain, faience, plastic, paper, ceramic, etc.

The microwave oven allows you to cook meat dishes with different depths of product processing, that is, light, medium and deep fried. This is due to the fact that the working chambers of microwave ovens are made in such a shape that the microwave waves generated by the magnetron are repeatedly reflected from the walls and bottom and freely propagate throughout the entire volume of the chamber. This ensures that the food is heated evenly from all sides. But, penetrating into food, the waves are weakened, so the outer layers of the processed product warm up somewhat faster than the inner ones, which makes it possible, by changing the cooking time, to obtain different processing depths.

Author: Korshevr N.G.

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