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MICROWAVING PRINCIPLES
Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR
in World War ll. Microwaves are present in the atmosphere all the time, both naturally and manmade sources.
Manmade sources include radar, radio, television, telecommunication links and car phones.
HOW MICROWAVES COOK FOOD
Oven Cavity
Magnetron
Waveguide
Turntable
REFLECTION
CONVERSION CHARTS
WEIGHT MEASURES
15 g
25 g
50 g
100 g
175 g
225 g
450 g
FLUID MEASUREMENTS
1 Cup
1 Pint
1 Quart
1 Gallon
In a microwave oven,
electricity is converted
into microwave by the
MAGNETRON.
The microwaves
bounce off the metal
walls and the metal
door screen.
VOLUME MEASURES
½ oz.
30 ml
1 oz.
100 ml
2 oz.
150 ml
4 oz.
300 ml
6 oz.
600 ml
8 oz.
1 g.
= 8 fl.oz.
= 16 fl.oz. (UK 20 fl.oz.)
= 32 fl.oz. (UK 40 fl.oz.)
= 128 fl.oz. (UK 160 fl.oz.)
TRANSMISSION
ABSORPTION
Microwave
Water Molecule
The microwaves cause the water molecules to vibrate
which causes FRICTION, i.e. HEAT. This heat then
cooks the food. Microwaves are also attracted to fat
and sugar particles, and foods high in these will cook
more quickly. Microwaves can only penetrate to a
depth of 4-5cm and as heat spreads through the food
by conduction, just as in a traditional oven, the food
cooks from the outside inwards.
1 fl.oz.
3 fl.oz.
5 fl.oz. (¼ pt)
10 fl.oz. (½ pt)
20 fl.oz. (1pt)
13
Then they pass through the
cooking containers to be
absorbed by the water
molecules in the food, all
foods contain water to a
more or lesser extent.
Absorption
Vibration
SPOON MEASURES
1.25 ml
¼ tsp
2.5 ml
½ tsp
5 ml
1 tsp
15 ml
1 tbsp
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
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