Defrosting of foodstuffs in microwave oven - intensity of microwaves is reduced in quasi-static manner from high value at start of procedure to lower value at its end

摘要

A new procedure for defrosting foodstuffs in a microwave oven has the novel feature that the microwave energy is reduced steadily from a high value (P1) at the start of the procedure to a lower value (P2) at its end. USE/ADVANTAGE - For defrosting frozen food in microwave ovens. Sudden changes in microwave intensity and the attendant risk of burning or drying out the food are avoided, and an optimal defrosting procedure for the food being treated is therefore provided.