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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
Microwave oven is a Group 2 ISM equipment in which radiofrequency energy is
intentionally generated and used in the form of electromagnetic radiation for the
treatment of material. This oven is a Class B equipment suitable for use in
domestic establishments and in establishments directly connected to a low voltage
power supply network which supplies buildings used for domestic purposes.
Oven Cavity
Magnetron
Waveguide
Turntable
REFLECTION
TRANSMISSION
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In a microwave oven, electricity is converted into
microwave by the MAGNETRON.
The microwaves bounce off the metal walls and
the metal door screen.
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
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.
CONVERSION CHARTS
WEIGHT MEASURES
VOLUME MEASURES
15 g
½ oz.
30 ml
25 g
1 oz.
100 ml
50 g
2 oz.
150 ml 5 fl.oz. (¼ pt)
100 g
4 oz.
300 ml
175 g
6 oz.
600 ml
225 g
8 oz.
450 g
1 g.
FLUID MEASUREMENTS
1 Cup
= 8 fl.oz.
1 Pint
= 16 fl.oz. (UK 20 fl.oz.)
1 Quart
= 32 fl.oz. (UK 40 fl.oz.)
1 Gallon
= 128 fl.oz. (UK 160 fl.oz.)
18
Absorption
Vibration
SPOON MEASURES
1 fl.oz.
1.25 ml
¼ tsp
3 fl.oz.
2.5 ml
½ tsp
5 ml
1 tsp
10 fl.oz.
15 ml
1 tbsp
(½ pt)
20 fl.oz. (1pt)
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
16. 9. 1. 오후 6:06
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