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A microwave oven does not pose this problem. Food and cookware taken out of a microwave oven are rarely much hotter than 100 °C (212 °F). Cookware used in a microwave oven is often much cooler than the food because the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food.
Gallium arsenide monolithic microwave integrated circuits can have these failures: [11] Degradation of I DSS [12] by gate sinking and hydrogen poisoning. This failure is the most common and easiest to detect, and is affected by reduction of the active channel of the transistor in gate sinking and depletion of the donor density in the active ...
Troubleshooting is a form of problem solving, often applied to repair failed products or processes on a machine or a system. It is a logical, systematic search for the source of a problem in order to solve it, and make the product or process operational again. Troubleshooting is needed to identify the symptoms.
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
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They are found in virtually every refrigerator, microwave, clothes dryer, space heater, and many more appliances found throughout the home. Another type of thermal switch is a PTC (Positive Temperature Coefficient) thermistor ; these thermistors have a "cutting off" temperature at which the resistance suddenly rises rapidly, limiting the ...