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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
1
15 g
/
oz.
2
25 g
1 oz.
50 g
2 oz.
100 g
4 oz.
175 g
6 oz.
225 g
8 oz.
450 g
1 lb.
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.
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.
VOLUME MEASURES
30 ml
100 ml
150 ml
300 ml
10 fl.oz. (
600 ml
= 8 fl.oz.
= 16 fl.oz. (UK 20 fl.oz.)
= 32 fl.oz. (UK 40 fl.oz.)
= 128 fl.oz. (UK 160 fl.oz.)
24
TRANSMISSION
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
SPOON MEASURES
1 fl.oz.
1.25 ml
3 fl.oz.
2.5 ml
1
5 fl.oz. (
/
pt)
5 ml
4
1
/
pt)
15 ml
2
20 fl.oz. (1pt)
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
Absorption
Vibration
1
/
tsp
4
1
/
tsp
2
1 tsp
1 tbsp
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