Electrolux In General Manuel utilisateur

SERVICE MANUAL

Muggenhofer Straße 135

D-904 9 Nürnberg

Germany

Fax +49 (0)911 3 3 14 0

TSE - N

Publ.-Nr.:

599 510 968

03.2001

MICROWAVE OVENS

IN GENERAL

Trainingsunterlagen

Ausgabe:

Microwave

Ovens

in general

Fundamentals

Measuring technique

Fault-finding

created by TSE-N, Reiner Kurzke Page 1

3 Microwave technology  advantages

Frequencies

Radiation spectru

4 How do icrowaves behave...

5 What for are the various cooking utensils suitable for

6 Electro agnetic conversion of energy

Interpenetration/Penetration

7 Guiding of waves

8 Microwave capacity

9 Input  control panels

10 Metal in the oven  so eti es even useful

11 Wiring diagra of a ti er-controlled icrowave oven

12 Mechanical safety syste

Electro echanical safety syste

13 Interlock safety syste

14 Pri ary circuit

15 High-voltage transfor er

16 Voltage doubling

17 Fuse diode

18 Magnetron

19 Measure ents in practice

20 Voltage easure ent Easy Way

Measure ent of capacity levels

21 Rules for leaky rays

Measure ent of leaky rays

22 Checking of the interlock door safety syste

Measuring the fuse diode

Checking the high-voltage diode

23 Measuring the agnetron

Measuring the high-voltage capacitor

Checking the high-voltage transfor er

24 Fault finding trees

25 Fault finding tree

26 Fault finding tree

27 Fault finding tree

28 Well-ai ed advises for the end

29 Note for setting of voltage

Page Content

Service infor ation for icrowave ovens with additional equip ent (Duo,

Co bi) and different chassis designs are included in TDS syste under the

corresponding ovens.

Here you can also find the appropriate wiring diagra s.

created by TSE-N, Reiner Kurzke Page 2

Microwave Technology - A vantages

3 - 30 KHz

30 - 300 KHz

300 - 3000 KHz

3 - 30 MHz

30 - 300 MHz

300 - 3000 MHz

3 - 30 GHz

- VLF

- LF

- MF

- HF

- VHF

- UHF

- SHF

Transmitting frequencies and microwa e frequencies in the UHF range are fixed by

- Very low frequency - Telephone

- Low frequency - Ultrasonics

- Frequency modulation - Radio

- High frequency - Radio, Broadcast

- Very high frequency - TV, Broadcast

- Ultra high frequency - Radar, Microwa es

- Super high frequency - Satellite Transmissions

The frequencies are determined by the number of current oscillations resp. of the

electromagnetic wa es per second.

Classification of Frequency Bands:

2450 MHz

Ra iation Spectrum

- time-sa ing cooking speed

- the taste (natural flower)

- healthy cooking, no fat used, no loss of itamins

- energy sa ing, no pre-heating, time-sa ing speed

- quick and problem free defrosting

- less washing up, foot cooked in the ser ing dish

- easy to clean

- easy to use

Frequency

Microwa es are in the

nonionizing range.

They therefore also do not

ha e anything to do with

radioacti ity.

Radioacti ity can only

occur with essentially

higher frequencies.

The microwa e effect only

influences a heating of

water molecules which,

whate er capacity is

affecting, does not exceed

100°C.

international agreements.

To a oid any influences and interferences,

the microwa e frequency is fixed to:

ionizing  nonionizing

The different frequency

bands are di ided into

ionizing and nonionizing

frequencies

created by TSE-N, Reiner Kurzke Page 3

How do microwa es beha e

The microwa es for the heating of meals beha e like the electromagnetic wa es which one

knows by e.g. broadcast and tele ision. The frequency of 2,450 MHz means that the radiated

energy is oscillating 2,450,000,000 times a second.

The graphic below shows how microwa es beha e in connection with substances, in this

case different dishes.

Reflection

Microwa es are reflected by metal. This is also used in the o en ca ity to spread the wa es.

Howe er, the meals wood be shielded from the microwa es when using metal pots. It may

lead to sparks or, when the wa es ha e a retrospecti e effect on the magnetron, to a

damaging of its anode.

Therefore, never use an e pty icrowave oven!!!

Interpenetration

Many materials let microwa es pass through without that they react themsel es (glass,

porcelain, pottery, plastic (suitable for microwa es!) and paper/board (dry)).

This is used during the microwa e operation. The wa es can penetrate into the food

without loss.

Absorbtion

Liquids and nearly all organic food absorb microwa es and con ert their energy into

heat (cooking): Depending on the liquid contents of the food, this heating beha iour is

different, too.

Fun amentals...

CLOSED CONTAINERS SUCH AS BOTTLES,

SCREW CAP GLASSES AND EVEN EGGS (SHELL!)

DO NOT BELONG IN THE MICROWAVE OVEN.

created by TSE-N, Reiner Kurzke Page 4

CLOSED CONTAINERS LIKE BOTTLES, FOOD GLASSES AND EGGS

ALSO ARE NOT TO BE USED IN THE MICROWAVE OVEN !!!

Suitable Ovenware

O suitable - non suitable

1) excluding sil er, gold, platinum or metal

decoration

2) does not include glaze containing metal

3) please note the maximum temperature

stated by the manufacturer

created by TSE-N, Reiner Kurzke Page 5

Electromagnetic conversion of energy

Penetration

The heat reaction as a result of the correlation of microwa es and water molecules is letting

up after penetration into the food. This is measured in W/cm².

Depending on the dielectric beha iour of the food, the energy is falling progressi ely with

increasing depth of penetration.

On the left, the loss of capacity of

the microwa es in the food is

shown graphically. The thermal

output has a declining effect from

the outside to the inside.

Therefore it is ad isable to reduce

the capacity e.g. with large meat

pieces, and to extend the time, that

the heat can better spread in the

food.

Liquids such as soups should be

stirred for a change for the same

reason. This helps to distribute the

heat and pre ents too high

temperatures on the surface. In

the extreme case, this could attack

the upper edge of the material

when using plastic containers.

In any food, positi ely/negati ely charged liquid

molecules are accidentally arranged in disorder.

If we now put this food into an electromagnetic field,

these molecules will adjust to the +/- field direction.

If we now change this field +/-, also the adjustment

of molecules will change.

If this changes rather fast, the molecules as well will

mo e correspondingly fast. The molecules are

rubbing with each other and produce heat.

In case of a microwa e frequency of 2,450 MHz, this

results in 4,900,000,000 changes per second.

Thereby the required cooking temperature is

produced.

created by TSE-N, Reiner Kurzke Page 6

Wave Duct

The microwa es produced by the magnetron are guided to the o en ca ity through a metallic

wa e channel.

Wave Agitator (Stirrer)

The wa e agitator consists of reflecting metal and is turning. As it is continuously in another

position, the reflection and distribution of wa es is changing, too. The wa e agitator may ha e

arious forms, in most cases it is a kind of propeller.

It is run by a motor. With older o ens, also the air flow of the fan is partly used in order to operate

the wa e agitator by it.

Various ways of feeding and

distribution of microwa es.

Using turntables guarantees a

good distribution of wa es for the

food.

Gui ing of Waves

Oven with stirrer:

1 - Bottom Plate

2 - Housing

3 - Cooking Area

4 - Sheet

5 - Stirrer

6 - Microwa e Input

7 - Duct

8 - Anode

9 - Magnetron

10 - Ventilator

11 - High Voltage Transformer

Oven without stirrer.

Special MW-input and turntable

ensures MW-distribution:

2 - Housing

3 - Cooking Area

7 - Duct

8 - Anode

9 - Magnetron

10 - Ventilator

11 - High Voltage Transformer

12 - Microwa e Input + Fat Shield

12 - Grill

created by TSE-N, Reiner Kurzke Page 7

A magnetron cannot be

controlled continuously.

When it is functioning, it

always runs at 100%. In

order to get a capacity

control, one pulses the

switch-on duration, i.e. the

desired capacity is

achie ed by switching on/

off the magnetron o er a

certain period of time. The

same principle as e.g. in

o ens or with hot plates.

A timing cycle is normally

29/30 seconds.

<(example 29 sec).

If 48(50)% capacity is

required, that means

14(15) seconds ON and

15 seconds OFF.

The timing cycles can

differ a little bit due to the

different types

(electronic/timer), the

principle is always the

same!

Thus, 10 of these cycles

will pass within 5 min.

Following i portant note:

Never switch on a icrowave oven without

energy-absorbing food in the oven. If despite

that icrowave energy is fed to an e pty

oven, these waves work off their energy

where it is not welco e.

It results in sparks and scorch spots.

In the worst case, there will be a reaction on

the anode resp. antenna of the agnetron,

which ay even be destroyed!

Microwave-Capacity

created by TSE-N, Reiner Kurzke Page 8

Mechanical timer

1. capacity

2. timer

3. door opener

Easy-to-use electronic

1 display

2 capacity

3 timer

4 8. start button and

functions

9 door opener

Here, the mechanical

timer is replaced by an

electronic with a display.

Instead of a controller it is

also possible to use input

fields.

Here is a typical portray

of the control panel

from an instruction

manual.

ust with appliances

controlled by electro-

nics, you can find the

most different equip-

ment features and pro-

grammes.

The basic function of

the microwave oven is,

on the whole, always

the same

Input Control Panels

created by TSE-N, Reiner Kurzke Page 9

When cooking liquids, especially when cooking repeatedly or in slim,

high containers, a so-called boiling delay may occur. In this case the

liquid is in fact boiling hot, the typical air bubbles howe er do not arise.

Shaking, e.g. when taking out the container, may lead to an abruptly

o er-boiling due to a chemical reaction, so that the user may scald

himself.

In order to a oid this it is recommended to put e.g. a coffee spoon into

the container during boiling. The boiling delay is thus excluded  the

liquid is boiling normally.

Meals with skin, such as sausages or tomatoes, tend to burst during the

heating due to an internal formation of steam.

In order to a oid this unpleasant effect, the food should be pricked a little

before with a fork. Thus the steam can go out and there will be no

tensions and the skin keeps normally to be undamaged.

When using too high capacity le els, that means a too fast heating, the

bursting often can also not be a oided by pricking.

Instant meals in aluminium plates can also be heated in the microwa e

o en.

In this connection one has to obser e that the microwa e energy only

affects the food from abo e and that the required cooking duration will

thereby be extended.

Furthermore, a distance of 2 cm to the o en wall must be kept to in order

to a oid a sparko er.

Aluminium foil wrapped around thinner parts, such as ends of poultry

legs, shields the microwa e energy and thus pre ents a too strong

drying up.

Browning dishes, such as crunch plates, are coated with a specially

absorbing metal. Due to this absorption the dishes heat up and it works

in addition like a frying pan. In connection with the grilling function, one

gets, e.g. with pizza or a egetable cake, a browning from abo e and

below.

As a rule, the browning dishes are heated 2 to 3 minutes at full capacity

before the food is put in.

CLOSED CONTAINERS

SUCH AS BOTTLES OR

SCREWTAP GLASSES AS

WELL AS EGGS (SHELL!)

DO NOT BELONG IN THE

OVEN!!!

PUT ON POSSIBLE COVERS

TO AVOID THE

EVAPORATION ONLY

LOOSE!

During hea ing please pay a en ion ha he inner par of he food will achieve a

leas a empera ure of 70°C.

However, never use liquid hermome ers in he oven!!!

Metal in the oven  sometimes even very useful:

created by TSE-N, Reiner Kurzke Page 10

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