On the crest of microwaves

The physical effect that made it possible to create the “microwave”, without which few kitchens today can do without, was discovered as is often the case quite by accident! Thanks to Percy LeBaron Spencer, the inventor, who loved sweets. So much so that he carried candy in his pocket. And one day, fiddling with a magnetron an electron lamp that generates radio waves of very high frequency – microwaves , I suddenly discovered that the chocolate bar that was waiting in my pocket was leaking.

Figuring that the thermal radiation coming from the magnetron was to blame, the engineer continued the experiment by placing a chicken egg into the field of action of microwaves, and that… exploded. Eureka! Such fireworks made known a microwave effect unknown to science before. Born of electromagnetic ultrahigh-frequency UHF waves, also called microwaves. Hence the name: microwave or microwave ovens. In households, microwaves.

The effect was discovered in 1946. However, domestic microwave ovens appeared only ten years later – the beginning of a triumphant introduction into everyday life of a revolutionary new technology for defrosting and heating food, which we owe to an American engineer, was the Japanese firm SHARP. Then Europe’s largest home appliance manufacturers got involved. In short, microwaves have been and continue to be improved all over the world!

It seemed to be impossible to make porridge

But at first, microwaves were only suitable for quickly warming up food. Although they were called ovens, it was impossible to make porridge in such an oven. But gradually they became more and more skillful. Over time, microwave ovens get equipped with radiant heat elements grill function … Then they get a fan convection function … They master the art of steam cooking… baking… making yogurt..

We can only guess what the coming day has in store for us?! They became so multifunctional that sometimes you wonder if it’s a microwave with an oven function? Or, quite the contrary, an oven that has been multiplied by the microwave?! These are not idle questions. Choosing equipment, you should always be clear about what you need in the first place: say, a microwave or oven? Or maybe it’s a steam cooker after all? And to take the equipment where the function you need is implemented as the main one: additional functions are always weaker than in the equipment where they play the main role.

The “two-in-one” offer has a magical, mesmerizing effect on consumers. And “three-in-one” all the more so! The more “in one” the better, it seems to many. The logic of the consumer is obvious: better to pay more, but you get “all in one”!

But not always, not all consumers who become happy customers of multifunctional equipment, make full use of its capabilities. So was it worth overpaying for features that were unnecessary in reality?? It’s something to think about “on shore”. It is not for nothing that the simplest microwave ovens – suitable only for quickly defrosting and heating food – are in steady demand today. In the vast majority of cases it is enough! Therefore it is advisable to get familiar with the microwaves on the market in order to make a well-informed and sensible choice.

How to do it

When we buy a microwave oven, we want and need to have the best microwave oven! Be sure that the microwave oven will perform its function: defrost and cook food properly. But of course, this is subject to the essential condition of its safety: first of all, we must be sure that the device, bought for a pretty penny, will not be a source of dangerous microwave radiation!

If you have decided to “splurge” on a microwave oven, you are probably well aware of the wonderful properties of microwaves and the microwave capabilities. But still. Technically it looks like this: under the influence of ultrahigh-frequency radiation, the molecules of water contained in the products begin to fluctuate rapidly, and as a result, the water, and with it the food that contains it, rapidly heats up. And it heats the food all at once, not gradually, “from edge to center”, as it happens in a usual gas or electric stove or in an oven. Vast, burst heating provides more than tenfold gain in time!

Another specialty: microwaves act directly on the product and do not heat up the cookware. Hence, firstly, it saves cooking time and energy, and secondly, it allows us to serve the cooked meal in the same dish without worrying about its high temperature.

An ordinary microwave in its simplest design is designed for defrosting and heating food. Plus, you can boil potatoes and sausages in it, cook sandwiches, and not only. With the simplest microwave oven you will always be ready to meet an unexpected guest a variety of hot snacks, with the preparation of which it copes with no worse than the most clever.

But speed is not the only advantage of microwaves. And maybe not even the main thing. Products in the microwave oven is cooked without oil which, burning in a pan, not only smells bad, but also, worse, becomes carcinogenic , not boiled and not fried, and thus lose much less vitamins and less calories. Vitamin C, for example, is retained by 75-98% whereas there is only 38-60% when cooked on a conventional stove top. It is dietary qualities cooked in microwave ovens, many believe their main advantage.

However, not everyone, even in these days of the very widespread craze for healthy eating, is willing to completely limit themselves to microwave “cooking”. Those who occasionally can’t wait for something “hotter,” firmer, but with a crispy crust, can buy a microwave oven for gourmet cooking: built-in grill and convection mode to the merits of “clean” microwave oven add all the gastronomic delights of a full oven. If you want healthy food, use a microwave oven. And it’s time for a “feast of the belly” – at your service

Microwave ovens with grill

In such an oven you can fry meat, game, fish… French fries… Cook steak! “The trick is that, in addition to the microwave emitter magnetron proper, these ovens are additionally equipped with a radiator of thermal infrared radiation. It can be a quartz lamp or heating elements thermo-electric heaters . Many models allow for simultaneous, synchronized exposure to thermal and microwave energy. In synchrogrill mode this is the name of the function , the product is not only roasted on the outside, but also well heated inside and will be ready to eat faster. There are ovens with two heat emitters: one at the bottom and one at the top. There are even with three: the third is located on the back wall.

What is better – quartz lamps or TEN?

Heating elements have their own advantages: by adjusting the position of the coil, you can select the mode of maximum efficiency. The drawback is that placed in the working chamber of the TEN coils “eat” and already a modest useful space and its presence complicate the cleaning of the chamber.

Quartz lamps are devoid of this drawback – the tubes with spirals are hidden chamber cavities. Plus they are more economical and quicker than a TEN coil to gain working power. Cooking under quartz on the quality of the result is closer to roasting on an open fire.

Note the construction of the grill itself. Most microwave ovens have a flat grill. Sausage or bratwurst can be easily cooked in this mode. The chicken will have to be cut in half and fried in two steps. It turns out that some people are forced to start eating chicken from the heat of the fire so it doesn’t get cold, while others have to wait their turn. Let’s face it, not very convenient.

True connoisseurs of grilling prefer, of course, the classic rotisserie: food on the spit rotates and roasts as if in its own juice. You can even fry a shish kebab! And you don’t have to shred the chicken. Assuming, of course, that there’s room in the chamber. But the internal volume of the working chamber liters will be discussed below.

Convection microwave ovens

Convection mode – for real gourmets. Those who can’t imagine their meals without grilled meat, a really cooked chicken or baked goods. How this effect is achieved?

In convection microwave ovens, in addition to the microwave action itself, the product to be treated using the fans streams of hot air are sent, increasing its circulation in the chamber. That’s convection.

A regular microwave oven will not reach temperatures over 100 degrees Celsius. At this temperature, you can’t bake, roast or fry. You could bake pies in a microwave oven with convection mode at 250°C! No worse than in the most authentic “grandma’s” oven! But at microwave speed!

There are also combined microwave ovens – “three in one”: microwave + grill + convection. Effectively? Of course!

Inverter microwave

But the thought process of the designers does not stop and the seller can offer you the latest generation development – the inverter oven. What are its features? To this question you will be explained that in a regular microwave oven magnetron operates at a constant power, and its periodic switching off and then switching back on leads to power surges and sharp impact of the emitter on the food to be processed. In the inverter furnace, the magnetron power is controlled electronically so that it changes smoothly. What it gives? First, such ovens are more economical in terms of energy consumption. And secondly, the effect on the processed product is more gentle.

Multifunctionalities

As we said, in the struggle for consumer preference, manufacturers arm microwave ovens with every imaginable and unimaginable function. Other programs can really ease a woman’s lot and turn cooking almost into a pleasure.

For example, a hostess who does not shy away from technology will be inspired by the culinary creativity of the possibility to independently program the oven to cook their own specialties.

Others who like the simplified control of their appliances will be pleased with the built-in automatic programs for the most commonly used modes and types of food: Just press the button to start the program, and you won’t have any puzzles at your fingertips. There are more and more of them.

There are microwave ovens that can memorize frequently used recipes. Many devices have a defrosting program, followed by defrosted cooking. Nowadays, even the “operative touch programming” system that allows the user to start a whole sequence of operations by easily pressing a single button for example, the “PIZZA” button is not a surprise any more! Many manufacturers, in an effort to distinguish their products advantageously, improve the “quick start” function, that is, as quickly as possible to bring the oven to maximum power.

Experts advise

As always, experts advise to be rational and not to overpay for nothing: buy the oven with the set of functions that you can and will actually use. Unless, of course, you need a cool, advanced oven, as they say, not just for the interior.

Be sure to check in the store to make sure you understand the functionality, menu, and instructions? Make sure you find a common language with the equipment you purchase. You must be sure that its use will be not in the “stress”, and in pleasure, otherwise expensive purchase is doomed to gather dust in the closet unnecessary things.

Inner coating

How the microwave oven looks inside is no less important than how it looks outside. Be sure to look inside to see what material the surface of the oven is made of. Most often, ovens with grill and convection inside are coated with extremely durable, easy to clean and not afraid of high temperatures enamel.

Close to the characteristics of enamel is the ceramic coating – durable, smooth, hygienic. Withstanding high temperatures. But… Fragile and vulnerable to rough handling.

The stainless steel coating seems to meet all requirements, but there is a “but” here too: it is more difficult to take care of the chamber with such a coating.

Inexpensive models without grill and convection the chambers can be painted simply as enamel. That shouldn’t be too much of a concern. Such a coating will serve if you cook dishes that do not require high temperatures and too long cooking time, in short, without special loads. This is exactly the kind of operation that ovens without a grill and convection system are designed for.

The volume of useful and useless

Usable microwave ovens have capacities of 18 to 42 liters. The most popular microwave ovens are from 20 to 30 liters. These are the statistics of sales. What to be guided by when choosing an oven according to this parameter? First, the number of “mouths” for which you are going to cook. Secondly, the size of the food to be processed. For example, if the oven is less than 18 liters, then not every whole chicken will fit in it. Roast a leg of lamb, a goose or a pig in a 40 litre oven.

If you are not going to be seriously involved in cooking and you need the oven to defrost and rapidly heat semi-finished products, it does not need a large-capacity oven. But it doesn’t make sense to buy a small car with a rotary grill: it eats up a lot of already scarce space.

If you plan to please your loved ones and amaze your guests with gastronomic delights, you can’t do without a serious oven in terms of capacity and functionality . But desire and means don’t always match up. Often, in fact, when choosing a kitchen appliance we are forced to be guided by… the size of the kitchen. So do not lose sight of the fact that the bigger the chamber volume and the more versatile the oven is, the bigger the size of the oven and the more space it will need to be placed.

Size also matters

Microwave ovens with a grill and convection tend to be quite bulky, so before you aim for one, make sure you have the space to accommodate it. If the size of the kitchen leaves much to be desired, stoves smaller in size and weight that can be suspended, for example, under a hinged kitchen cabinet are preferable. In this case you would need to accept the loss of volume, of course.

One of the current trends in microwave ovens is to add interior space without increasing exterior dimensions. Some manufacturers have managed to achieve a certain gain in this direction. So when choosing a microwave, you need to be interested in the ratio of size and volume parameters.

Non-rotating rack

What’s the first image that comes to mind when it comes to a microwave? Answering this question, many people will probably think of a turntable. Indeed, it is difficult to imagine a working microwave oven without continuous rotation of the food to be cooked. So we warn you: do not panic and do not rush to make a claim to the seller, if in your purchased microwave dish does not rotate, but stands like a rocker. It’s very possible that the equipment isn’t broken at all. And this, of course, is the first thing you might think of.

With the innovative systems of the latest generation, it has been possible to achieve an internal volume of 30 liters for the outer dimensions of a 25-liter oven. That it’s not the rack that rotates, but…the microwaves. In its fiery embrace, tightly sealing the food to be cooked. . In such a microwave you can cook several dishes at the same time, without fear that in the process of spinning one will push another from the “dance floor”. Perhaps most importantly, the waves in this oven are evenly distributed throughout the interior, increasing efficiency and quality of cooking.

However, if a microwave oven can do more than others, you can forgive its larger size. If you have the space to place it, the cumbersomeness of the oven should not be immediately discouraged. There are models whose large size is justified. These are ovens which combine the functions of a microwave and an oven. Two in one! In such ovens there are more spacious chambers, the size allows to accommodate, say, a goose or a piglet.

Done?!

Users often wonder how to determine the cooking time? If you know how long it takes to cook this food on a conventional stove or in an oven, then microwave time should be reduced by at least a factor of three!

Cooking times for prepackaged foods are usually listed on the package. But you have to consider the power of the oven. In most cases the cooking times are given for 650 W, sometimes for 850 W. If your microwave oven has a different wattage, it is easy to correct the cooking time: multiply the indicated power by the indicated time and divide by the power of your oven.

Many models have automatic menus. But the times indicated in the instructions and even the time on the automatic menus are not dogmas to be followed blindly. To get optimal results from the device, you can’t do without adjustments. For example, fruits and vegetables change their moisture content during the season accordingly, the cooking time changes. Cereals, pasta, and other foods lose moisture over time, so you need to make adjustments based on how long they have been stored. And the same foods are of different quality: one piece of meat cooks faster and another takes longer.

There are technical tricks to save time: for example, the cooking process will be accelerated if the dish is covered with a special film for microwave ovens, which preserves the humidity of products and contributes to the absorption of steam. An experienced hostess also takes into account the fact that the products from the fridge have to be heated longer than those that have already been brought to room temperature. Correcting the cooking program is easy with the “more/less” button. If you are dealing with a product that is new to you, set a shorter cooking time and increase it as needed.

SUMMARY: No matter how advanced the technology is, it’s nothing without the intuition, culinary experience, ingenuity and creativity of a skilled hostess.

About power

Knowing only the time is not enough. It is also necessary to know how to set the power correctly. It is desirable that the functionality of the microwave oven allows you to adjust the power for cooking specific dishes.

Beginner users inexperience set only the time, in which case the power is automatically turned on at 100%. In fact, the need for maximum power does not arise as often. It is better to cook meat and poultry on 70% power. Fish, dumplings and meatballs at 50-70. Meat with fat gets warmed up much faster. Tough beef or lamb would be good to cut into pieces and braise on 50% power. Yeast dough will rise better on a 10% wattage.

If you want to speed up the process, you must add more power. The standard power is in the range of 600 to 900 watts. A 500 watt oven will heat soup no faster than a regular electric stove. With the power of 800-900 watts it will be ready to use in four minutes. To fry chicken and potatoes till crispy, grill power should be no less than 1000 watt. Do not overuse the power when defrosting and heating food. Haste can backfire here: Dangerous microorganisms have less chance of surviving if the food is cooked well, evenly at a lower power, but for a longer time.

If you don’t use the automatic menu, it makes sense to listen to the recommendations:

80-150 W – mode of keeping the cooked food hot

160-300 Watt – defrosting and cooking “delicate” foods

400-500 W – fast defrosting in small quantities

560-700 W – slow cooking or heating of “delicate” products

800-900 W – fast heating and cooking.

When choosing electrical equipment in terms of power, do not forget to coordinate the load with the capabilities of the electrical network of your apartment.

Steam… instead of weights

To “start the process”, the microwave needs to set the input by the weight of the food to be cooked. Most often, users adjust the weight by eye, very approximately, which cannot help but affect the result. The premium models overcome this problem by incorporating a steam sensor. As many inexperienced housewives know, you need to know the weight in order to determine the time to boil. The boiling-to-cooking time depends entirely on the type of food. So in these models to program just need to specify the type of product: “until the first steam” the product cooks by itself, but when the sensor detects the active release of steam, it sends a signal to the built-in microcomputer, and the latter determines the exact time remaining. And the whole trick.

Operation: by touch or mechanically?

Mechanical control – the most simple and reliable. Entry-level models are equipped with the “mechanics”, which are preferred by those who do not have time to “understand” such concepts as “programming”, “automatic menu”, etc.d. Touch control is more complicated. It makes it possible to use pre-programmed recipes: just type on the display the type of food and its weight, and the oven itself will calculate and set the optimal cooking mode time and power . There are usually from 3 to 15 cooking programs in the microwave oven memory. In case of mains power supply surges which is a real problem at our place , the fast food can be damaged or burned in the oven! Touch elements “burn. Not often, but it happens. Therefore, electronic push-button control seems more reliable. Buttons are convenient, beautiful, and operate with a light touch.

As for the timer, preference should be given to the electronic. Mechanical timer in microwave ovens usually has a large error. But even that’s no problem: you have to compare it with an accurate, “reference” chronometer to determine the actual deviation and then take that correction into account.

Important details

Maximum usable area of the chamber

These are the dimensions you need to know in order to understand what size cookware you will need to use this oven. It may turn out that an inexpensive crockery set bought in advance will be too big for this purpose.

Crusty” function

A function for crispy lovers. This effect is achieved with the help of a special metal dish, which heats up to 200 degrees and fries like the most real frying pan!

“Double Radiation.”

In an oven with this design feature, the source of microwave radiation is bifurcated, which is believed to increase its efficiency.

“Dialogue.”

Electronic controls are becoming more and more advanced towards “less buttons, more functions”. Interactive mode is controlled by the display: the appliance prompts the hostess what to do, helps to choose the dish, reminds to cover it with the lid. Talking ovens have appeared that voice instructions indicated at this time on the display.

Dishes

The most common dishes made of porcelain, earthenware or ceramic can be used in a microwave oven. The main thing is that there shouldn’t be any drawings done with metallic and therefore conductive “gold” and “silver” paints. Instant foods can be heated in their own paper wrapping or wrapped in napkins, paper towels, or wax paper. The most practical dishes are made of refractory glass or special plastic and are specifically designed for microwave ovens.

Other “little things”

An important detail is the rack on which the food to be cooked rotates in an electromagnetic field, thus ensuring that the microwaves hit the food evenly and, therefore, heats it evenly. It is desirable that the set of devices had a multilevel grid: it will be possible to heat food simultaneously in several plates. If you’re buying a microwave with baking function, make sure it comes with a special mold with rotating paddles for mixing dough. A special crockery set a container with a sieve for putting food and a tray for water should be included in the set of microwave oven with the steam cooker function.

About wiring

Again, choosing a microwave oven, the maximum power consumption of which is somewhere between 1.5 and 3 kW, it is necessary to know the capabilities of your power grid. Don’t forget that grilling and convection increase power consumption by 1.5kW each. You’ll need at least 10 amps of wiring to power a three-function oven – with microwave, convection, and grill modes. Only newly constructed homes can boast such wiring.

Now for the length of the power cable. As a rule, this “trifle” is not paid proper attention by the customers: if they do not have enough length, they can increase it with an extension cord. But it is unwise to expect this. A powerful extension cord – and this is the one you will need! – Always the “weakest link” in the electrical chain and can cause unpleasant surprises.

Therefore, when buying a microwave oven you must find out beforehand where to put it. If there is no power outlet at the intended place, we strongly advise you to install one. And the wire should be copper and of sufficient cross section. But it is much easier, of course, to make sure that the stove you choose is equipped with a long enough cable.

Advice from the wise

• To avoid oven malfunction, never operate the oven at no load without a microwave receiver in the cavity. For the distracted, it is recommended to keep a glass of water in the microwave.

• Remember about the egg explosion that we told you about in the “first lines”? Keep in mind that foods in solid and tightly closed containers can seriously damage the equipment if they explode during overheating. Sausages, tomatoes and similar products should be pierced.

• In the heated liquid, so that it does not “run away”, it is advisable to dip a glass spoon or stick.

• When defrosting food in the middle of the cycle it makes sense to drain the liquid so that it heats up and defrosts more slowly and unevenly.

• Place a plate under the grill grate to catch the fat that runs off.

• Keep the camera and the door clean difficult to remove grease stains is easier if the pre-boil in the camera for 5-15 minutes depending on the degree of contamination boil water in a glass. Putting a lemon wedge in the glass can help get rid of unpleasant smells.

• The glass turntable should be cleaned with a dishwashing detergent. Dishwasher safe.

• Before serving, stir the food and leave it to stand so that the temperature is equalized over the entire mass.

• It is forbidden to heat food in metal dishes and with metal cutlery placed in them. Plastic containers should only be used if they are specifically designed for this purpose appropriate labels should indicate this .

How are tested microwave in Rostest-New York

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When we buy a microwave oven, we want and need to have a power outlet! To be sure that the microwave oven can do its job: properly defrost the food and cook it well baked, browned, with crust … But of course, subject to the essential condition of its safety: first of all, we must be sure that the device bought for a pretty penny will not be a source of dangerous microwave radiation! These criteria, you must agree, are not exaggerated. Such requirements – of reasonable sufficiency! – and the test organizers are guided by when formulating the test program:

• To test every oven for microwave radiation leakage
• Determine the actual microwave power output of each oven
• evaluate:
• quality of food defrosting
• Cooking quality
• ease of use

We live in the age of all kinds of phobias. And perhaps one of the most common is the fear of invisible harmful radiation around us. If it’s a microwave, users are wary of microwave radiation, respectively.

“Microwave radiation leakage shall not exceed 50 W/m2 5000 µW/cm2 at any point 50 mm or more from the outside surface of the appliance.”.

This is the requirement of GOST, which regulates the microwave safety of microwave ovens. In the home, you can’t measure that, of course. Therefore, when you think of buying a microwave oven to be sure of its safety, you should definitely trust both its manufacturer and seller.

In new ovens of well-known brands, as the experience of expert examinations Rostest-New York shows, there are usually no dangerous leaks. Risks increase with use – with inevitable cracks in the oven body, damaged seals, etc.

Recommendations that, when followed, should minimize the risks from microwave radiation

• The oven door must be closed tightly while the oven is in operation to avoid any microwave leakage.

• Check the door seals and adjoining areas of the chassis for intactness

• Keep door seals and sealing areas clean. From time to time check whether the door is tight, whether the insulating seal is not worn out. Leaks can be caused by food residue buildup on the gasket.

This technical characteristic essentially predetermines the functionality potential of a microwave oven: the higher the microwave power output, the greater the actual working power of the oven, the faster it will perform the defrosting and cooking functions.

But this important characteristic is not mentioned in the documentation of the device! And in its absence, the consumer has nothing to do but focus on the electrical power output. But it’s not the same thing. Electrical power certainly affects the functionality of the microwave, but not in direct correlation. Microwave power output is another matter. It is measured by just how quickly a given oven heats a water load to a certain temperature. In fact, the microwave power output is the actual power of the microwave.

What is a good defrost?

Food should defrost as evenly as possible. Otherwise, some parts of the defrosted piece of food are still frozen in ice and some are already defrosted and starting to cook… But ideal microwave ovens, which would let you defrost the food to the same temperature for the whole mass of food, haven’t been invented yet. The problem is that there are always parts of the product that freeze more deeply. In chicken, these are the thickest parts and also the parts near the bones and those under the wings and thighs. Clearly, they defrost much more slowly. So the difference in temperature at certain points of the defrosted slice is unavoidable in principle – the question is the amplitude: the smaller the “difference in degrees”, the more even the defrosting is recognized, the better the oven!

How the defrosting test is done?

To ensure an equal “starting point” – strictly speaking, the convergence of oven test results – the chicken pieces for the test are selected from the same batch of chickens.

The weight of a piece must correspond exactly to the instructions of the manufacturer of the oven in which it is prepared for defrosting.

For ovens with the same cooking cabinet capacity, the same baked products must be used.

pieces selected in this way are frozen simultaneously in the same freezer on the same shelf at -20°C for 24 hours.

Frozen pieces are placed in the oven in identical glass containers specially designed for microwave use, and defrosted in an automatic defrosting program. If there is no such program, the heating is set manually.

At the end of the defrosting program, the chicken is taken out of the oven and restored to the condition in 5 minutes. After that the quality of the defrosting is evaluated: the uniformity of the defrosting is not only evaluated by taste and appearance, but also by instrumental measurements, using a thermographic and pyrometer device.

The purpose of this test is to find out how quickly and most importantly how well the test ovens cook food.

How the cooking test is carried out?

The testers’ quality requirements are such that even the most demanding gourmet would be satisfied: the food must be baked evenly not in parts ! , with no areas that are rare or burnt, browned or crispy!

The pieces of “guinea hens”, portioned according to the same rules as for defrosting, are kept in the same refrigerator, on the same shelf at a temperature of +5 ° for at least 12 hours. The pieces are then salted, seasoned, and placed in the oven in a glass container designed for this purpose, as is the custom in cooking. During the cooking process the testers perform all manipulations turning etc. .d. recommended by the manufacturer in the documentation accompanying the oven operating instructions, recipe book, etc. . .

At the end of the program, you take the chicken out, let it cool for two minutes, and then use the thermal imaging camera and pyrometer to take control measurements of the temperature in different parts of the chicken. It is mandatory to control the most difficult parts to defrost – the thickest, closest to the bone, under the wings and thighs.

The final verdict is made based on external inspection and, of course, tasting. The important thing, after all, is that the dish comes out tasty and looks appetizing!

This test involves volunteers, that is, ordinary consumers. Who have to “try on” the microwave and answer the questions based on the test results:

• How visible, readable and understandable are the instructions on the control panel?

• Does the door open and close easily enough??

• How convenient, using the symbols of the control panel, to select and set the necessary program?

• Isn’t it too complicated and awkward to switch buttons and other devices, their mutual positioning, etc.?.?

• Knowing the operating instructions?

An expert in your own right

As for special “frills” and “gimmicks”, then the experts are not inclined to prioritize: the ideas about what is convenient and what is not so, what is really necessary and what is just a “scam” are very subjective. It’s up to the consumer to decide. Some people, in fact, prefer an oven with a handle on the door, others prefer a slot-holder, and others find it inconvenient to open the door with a key. This is where the principle of “self-expert” triumphs! The main thing for the consumer is to be exhaustively informed about the features that provide certain microwave ovens and their features.

Leading Engineer of Appliance Testing Center Igor Chekryzhov: – We always encourage consumers to strictly follow the instructions for use of household appliances. It’s a guarantee of safety, a guarantee that the product will last longer… But the trouble is that the often incomprehensibly, cluelessly and carelessly written and translated instructions on how to install a kitchen hood are often difficult to understand! The instructions can only confuse the user. There is even confusion about the terms “heating” and “cooking”: as a result, both operations have… the same amount of time!

The advice here is to find out when you get to the end of the washing machine: Read the instructions as they say on the shore? It also happens that a sold appliance comes with a copy of a manual of another modification, often quite different. It is better to refuse to buy if the manufacturer’s instructions are not in American and you are offered a fudged insert with a translation by no one knows who.

Commercial organizations still take a formal approach to the legal requirement for consumer information in American, and employ such unqualified interpreters that they confuse things completely and irrevocably.

WARNING!

• Only buy an oven with a door lock.

• DO NOT turn on the oven if the door, latch, or glass is damaged.

• DO NOT push your microwave oven into a corner: it will overheat.

• DO NOT turn the microwave on at idle. In order not to damage the magnetron by accidental activation, it is recommended to keep half a glass of water in the chamber.

• DO NOT use dishes and utensils made of metal, as well as dishes with drawings made with metallic paints.

• DO NOT fry oil in the microwave: this may cause a fire

• DO NOT boil or heat eggs in their shells: they can “explode” Foods covered with peel and skin are also “explosive”: liver and vegetables should be pierced, and meat and fish should be cooked wrapped in special foil or in a plastic bag with several cuts .

• DO NOT heat foods in hermetically sealed containers: baby food in bottles, canned food in jars. Remove the nipples from the bottles.

• DO NOT use it for purposes other than drying clothes, medicinal plants, sterilizing baby diapers or jars intended for home preserves.

• DO NOT place hot food on a rotating rack and conversely, do not place cold food on a heated plate.