Manual de uso AEG-Electrolux MCC4060E-M Microondas

Manual de uso

UK

9

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.

Microwave operation

By using the microwave facility in your new

combination microwave oven you can, for example,

quickly heat up ready-prepared meals or drinks, or melt

butter or chocolate in no time at all.

The microwave oven is equally good at defrosting food.

Sometimes, however, it is better to combine the

microwave with convection heating or grilling

(combined operation). You can then cook the food

rapidly and brown it at the same time. Cooking times

are generally much shorter than in conventional food

preparation.

COMBINED OPERATION

(MICROWAVE OPERATION WITH

CONVECTION OR GRILL)

By combining two modes of operation the benefits of

your oven are cleverly linked together.

You are able to choose between

• microwave + convection (ideal for joints of meat,

poultry, puddings, bread and cakes) and

• microwave + grill (ideal for pizzas, snacks, quick fry-

ups, joints, poultry, chicken legs, kebabs, Welsh

rarebit and cooking au gratin).

Using the combination facility you can cook and brown

food at the same time.

The advantage is that the convected heat or the heat

from the grill quickly seals the pores in the outer layers

of the food. The microwaves ensure a short and gentle

cooking period. The juices are preserved inside the food

and the outside is crisp.

Convection operation

You can also use convection without microwave. The

result is like using a conventional oven. The circulating

air quickly heats up the external parts of the food

without drying up the meat juices and the foods.

This sealing process means that the meals remain tasty

and cook in a shorter time than with conventional

ovens with upper and lower heaters.

Grill Operation

This appliance comes with a quartz grill above the

cooking area. It can be used as a conventional grill

without microwave. You can quickly bake or grill dishes.

It’s also suitable for steaks, chops and cakes.

What are microwaves?

This is what your new combination

microwave oven can do

1. AG-91D-EU ENGLISH 28/11/2005 12:44 Page 9

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