Owner's Manual

INSTALLATION AND OPERATION MANUAL
13
5 OPERATION PRINCIPLES
Microwaves are a type of radiant energy. As well as radio waves, visible light
and infrared, the microwaves are part of the electromagnec spectrum, i.e., it
is a form of electromagnec radiaon. They are classified as non-ionizing
radiaon, because unlike x-rays and Alpha, Beta and Gamma rays, its effects
are strictly thermal and therefore do not alter the molecular structure of the
item that is being irradiated.
The basic principle of microwaves is to cook by molecular vibraon. They
penetrate the food surface in a depth that ranges from two to seven
cenmeters, heang the molecules of water, fat and sugar by making them
vibrate. The heat is transmied to the interior of the food by thermal
conducon, demysfying the idea that the microwaves cook food from the
inside out.
The Chef Express works through the associaon between microwaves and
hot air directed towards the food. The variables in the operaon consist of:
Each operaon recipe can be programmed with up to six steps and each of
them can have the variables menoned above.
Temperatures: The preparaon mes are short and so are the steps. The
temperature variaon between steps will not be observed by the unit.
Normally the temperature used is the same temperature as the cook cavity
set point.
Operaon me.
Chamber temperature.
Microwaves power.
Air speed.
a)
b)
c)
d)