Zanussi ZM266STG - Manual (Page 10)

WHAT ARE MICROWAVES?
SUITABLE OVENWARE
8
PLASTIC UTENSILS
Heat resistant plastic utensils which
are suitable for use in the
microwave can be used to thaw,
heat and cook food. Follow the
manufacturer's recommendations.
PAPER UTENSILS
Heat resistant paper made for use in a microwave
oven is also suitable. Follow the manufacturer's
recommendations.
KITCHEN PAPER
can be used to absorb any moisture which occurs
in short heating methods, e.g. of
bread or products in bread
crumbs. Insert the paper between
the food and the revolving plate.
The surface of the food will stay
crispy and dry. Covering greasy food with kitchen
paper will catch splashes.
Like radio and television waves, microwaves are
electromagnetic waves.
Microwaves are produced by a magnetron inside
the microwave oven, and these vibrate the
molecules of water present in the food. The friction
this causes produces heat, which ensures that the
food is defrosted, heated or cooked through.
The secret of the reduced cooking times is the fact
that the microwaves penetrate the food from every
direction. Energy is used to the full. In comparison,
the energy from a conventional hob passes from the
burner through the pan and so to the food.
This method wastes a great deal of energy. THE CHARACTERISTICS OF MICROWAVES
Microwaves penetrate all non-metal objects made of
glass, china, earthenware, plastic, wood or paper.
This is why the microwaves never make these
materials hot. Dishes become hot only because the
food inside them is hot.
The food absorbs the microwaves and is heated.
Microwaves cannot pass through objects made of
metal and so they are deflected. For this reason
metal objects are not normally suitable for
microwave cookery. There are exceptions where
you can actually make use of the fact that the
microwaves cannot pass through metal. If you cover
food with aluminium foil at specific points while it is
defrosting or cooking, you can prevent those parts
from getting too warm, too hot, or overcooked.
Please check out the advice given in the guide.
GLASS AND CERAMIC GLASS
Heat-resistant glass utensils are
ver y suitable. The cooking
process can be observed from all
sides. They must not, however,
contain any metal (e.g. lead
crystal), nor have a metallic overlay (e.g. gold
edge, cobalt blue finish).
CERAMICS
Generally very suitable. Ceramics must be glazed,
since with unglazed ceramics moisture can get into
the ceramic. Moisture causes the material to heat
up and may make it shatter. If you are not certain
whether your utensil is suitable for the microwave,
carry out the utensil suitability test. (See page 9).
PORCELAIN
Very suitable. Ensure that the porcelain does not have
a gold or silver overlay and that it does not contain
any metal.
2. ZD-72D English 01/06/2004 09:32 Page 8