Operation Manual

Helpline No. UK/ North Ireland 0871 37 61 020 Rep. Ireland 1-800-992 508
Web Support www.medion.co.uk
Model Number: MD 12434 11
About microwaves 4
Microwaves are high-frequency electromagnetic waves which have a warming
effect on the food within the oven. Microwaves heat all non-metallic objects.
Therefore, do not place any metallic objects when operating the microwave
mode. This heating effect works better the higher the water content of the
foodstuff.
To ensure optimal distribution of heat let food stand for a minute or two after
cooking.
The effect of microwaves on foodstuffs
• Microwaves penetrate foodstuffs to a depth of up to 3cm.
• They heat up water, fat and sugar molecules (foodstuffs with a higher water
content are heated more intensively).
• This heat then works its way – slowly – throughout the food and has a
defrosting, heating and cooking effect on the food.
• The cooking chamber and the air within are not heated (the food container
is heated mainly by the hot food).
• Each foodstuff requires a certain amount of energy to cook or defrost. As a
rule of thumb we can say: High power - short time respectively low power -
long time.
The Microwave Oven
• A microwave generator, the so-called magnetron, generates the
microwaves and directs them into the cooking space.
• The inner walls reflect the microwaves inwards so that they cannot escape
from the interior.
• The microwave output and the cooking time can be set in several steps.
• After the cooking time has elapsed, or when the door is opened, the
magnetron turns off immediately.