Getting To Know Your Microwave; How Your Microwave; Oven Works; Radio Interference - KENMORE ELITE 790.8036 Serie Manual De Uso

Getting to Know Your Microwave Oven
This section discusses the concepts behind microwave cooking. It also shows the basics that you need to
know in order to operate your microwave oven. Please read this information before using your oven.
HOW YOUR MICROWAVE OVEN WORKS
Microwave ovens are safe. Microwave energy is not hot. It
causes food to make its own heat, and it is this heat that
cooks the food.
Microwaves are like TV waves, radio waves, or light waves.
You cannot see them, but you can see the results of what
they do.
A magnetron in the microwave oven produces microwaves.
The microwaves move into the oven where they contact
food as it turns on the turntable.
The glass turntable of your microwave oven lets microwaves
pass through. The microwaves then bounce off a metal
floor, back through the glass turntable, and are absorbed
by the food.
Magnetron
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Metal floo/r I O_'en cavity
Glass turntable
Microwaves pass through most glass, paper, and plastics
without heating them, so food absorbs the energy. Microwaves bounce off metal containers so food does
not absorb the energy.
RADIO iNTERFERENCE
Using your microwave oven may cause interference to your radio, TV, or similar equipment. When there is
interference, you can reduce it or remove it by:
* Cleanlng the door and sealing surfaces of the oven.
" Adjusting the receiving antenna of the radio or television.
Moving the receiver away from the microwave oven.
Plugging the microwave oven into a different outlet so that the microwave oven and receiver are on
different branch circuits.
COOKING COMPARISON GUIDE
MICROWAVE CONVECTION COMBINATION
COOKING
METHOD
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Microwave energy is
distributed evenly throughout
the oven for fast, thorough
cooking of food.
Hot air circulates around food
to produce browned exteriors
and sealed-in juices.
HEAT Microwave energy. Circulating heated air.
SOURCE
BENEFITS
• Fast, high efficiency cooking.
• Oven and surroundings do
not get hot.
• Eas dean-u .
" Aids in browning and seals
in flavor.
Cooks some foods faster
than regular ovens.
Microwave energy and
convection heat combine to
shorten the cooking time of
regular ovens, while browning
and sealing in juices.
Microwave energy and
circulating heated air.
• Shortened cooking time
from microwave energy.
• Browning and crisping
from convection heat.
EN-7