how to repair microwave oven not heating:
Every home microwave in the kitchen. Now we are going to talk about rearing the micro oven.
what is a micro oven:
microwave or micro oven is a kitchen appliance that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. Microwave ovens heat foods quickly and efficiently.Microwave ovens are popular for reheating previously cooked foods and cooking a variety of foods. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter, fats, and chocolate. Unlike conventional ovens.
how to repair micro oven:
A micro oven have only 5 part to repair.
1.MAGNETRON= is the heart of a microwave oven.
2. high voltage transformer=Microwave Transformer is a power source for magnetron.
3.Control board= a switch board control a micro oven that’s call control board.
4.Capacitor=High voltage Capacitor.
5. Diod= High Voltage Rectifier Diod.
Let’s Watch how to repair a oven
Microwave ovens are popular for reheating previously cooked foods and cooking a variety of foods. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter, fats, and chocolate.
Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water.
Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to produce Maillard reactions.
A microwave oven converts only part of its electrical input into microwave energy. An average consumer microwave oven consumes 1100 W of electricity in producing 700 W of microwave power.Due to this phenomenon, microwave ovens set at too-high power levels may even start to cook the edges of frozen food while the inside of the food remains frozen. Another case of uneven heating can be observed in baked goods containing berries. In these items, the berries absorb more energy than the drier surrounding bread and cannot dissipate the heat due to the low thermal conductivity of the bread. Often this results in overheating the berries relative to the rest of the food.