Specifications

Ver SG 9/200 8 Sharp Electronics Corporation
We physically experience a similar phenomenon when we stand inside before a window
on a cold sunny day. The sun generates energy that is radiated through space to the earth.
The rays, mostly infrared, pass though the glass window without heating it. The glass is
transparent to them. The window itself is cold to the touch. The molecules of our body,
being electrically charged, behave like tiny magnets and convert the sun’s energy to heat,
and our body feels warm.
____________________________________________________
How Does Microwave Energy Cook So Fast?
________________________________________________
An additional characteristic of microwave energy is its ability to penetrate deeply into
food materials and to produce heat instantaneously as it penetrates. This is in sharp
contrast to conventional heating, which depends on the conduction of heat from the
surface to the inside. Conduction heating can be accelerated only by increasing the
surface temperature and obviously there are limits to this approach if excessive
overcooking of the surface of the food is to be avoided.
Measurement of the temperature distribution in an item heated in a microwave oven
reveals another difference. The surface will be usually cooler than an inch or so below
the surface. This is caused by radiation of heat from the food surface to the cooler
surroundings of the microwave oven. It does not happen in a conventional oven because
of the much higher temperatures in such an oven.