Microwaving Principles - Anvil MWA1800 Installation, Operation And Care Manual

SAFETY & USAGE GUIDELINES
The following guidelines are important to prevent fire, burns, unnecessary maintenance and
ensure high performance and reliability from your oven. Read carefully and keep for future
reference.
1. Do not use the oven for any reason other than food preparation. ie Drying clothes or
paper or heating of any other non food items is dangerous.
2. Do not use the oven when empty, this will cause unnecessary damage to the oven.
3. Do not use the oven cavity to store items. ie Books, paper towels, cookware, etc
4. Make sure to remove all air tight lids or caps before heating product in containers,
bottles, jars, etc in the oven.
5. Do not use recycled paper products in the oven. They may contain impurities which
could cause sparking or fire.
6. Do not use metal inside the oven. This can spark or arc and damage the oven.
7. Do not pop popcorn unless using a microwave specified popcorn container or the
popcorn is in a commercially prepared microwave popcorn bag. Do not heat popcorn for
longer than the manufacturers guidelines as this can cause fire in the oven.
8. Do not cook or heat food product that contains a membrane such as egg yolks, potatoes,
fish eyes, chicken liver, etc. without first piercing them several times with a fork.
9. Do not heat or cook eggs in their shell. This may result in an explosion that may
damage the oven beyond repair and cause injury.
10. Never heat oil or try to deep fry in a microwave oven. This may result in overheating and
fire.
11. Always test the temperature of heated or cooked food before consuming. Microwave
heated food does not reach its maximum temperature until after the oven has stopped.
This could be anywhere up to 10% longer than the actual heating or cooking time in the
oven.
12. Liquids such as water, coffee & tea can be overheated beyond the boiling point with
no visible signs of boiling due to surface tension of the liquid. Visible signs of bubbling
may not always be present. THIS MAY LEAD TO HOT LIQUID SUDDENLY BOILING
OVER WHEN THE SURFACE TENSION IS RELEASED. ie Putting a spoon or utensil
in the liquid.
13. To prevent injury when heating liquids:
a. Do not overheat liquid.
b. Stir liquid both before and half way through the heating cycle.
c. After the cooking time has stopped allow the liquid to stand in the oven for a short
time before removing it.
d. Use extreme care when inserting a spoon or utensils in hot liquid.
14. Ensure only dishes, containers, utensils, etc that are clearly marked microwave safe are
used in the oven. Non microwave safe dishes, etc may melt, cause fire, arc or spark or
create toxic fumes.
15. Use caution when using plastic microwave safe dishes as they may still melt if food is
overheated.
16. Always stir and test the temperature of baby bottles before serving.
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MICROWAVING PRINCIPLES

Microwave energy has been used 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 by man made sources. Man made
sources include radar, radio, television, telecommunication links and mobile devices.
HOW MICROWAVES COOK FOOD
The microwave oven is a Group 2 ISM equipment in which radio frequency 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 In a microwave oven,
Magnetron
electricity is converted
into microwave by the
MAGNETRON ENERGY.
Waveguide
Turntable
REFLECTION
The microwave energy
bounces off the metal
walls and the metal door
screen of the oven.
CONVERSION CHARTS
WEIGHT MEASURES VOLUME MEASURES
15 g ½ oz. 30 ml
25 g 1 oz. 100 ml
50 g 2 oz. 150 ml
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.)
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TRANSMISSION
Then microwave energy
passes through the
cooking container to be
In a microwave oven, electricity is converted into
absorbed by water
microwave by the MAGNETRON ENERGY.
molecules in the food. All
foods contain water.
ABSORPTION
Microwave Water Molecule Absorption Vibration
Microwave energy causes the water molecules to
vibrate which causes FRICTION resulting in HEAT.
The microwave energy bounces off the metal
This heat then cooks the food. Microwaves are
walls and the metal door screen of the oven.
also attracted to fat and sugar particles and foods
high in these will cook more quickly. Microwaves
can only penetrate to a depth of 1 1 / - 2 inches
2
(4-5cm) and as heat spreads through the food by
conduction, just as in a traditional oven, the food
cooks from the outside inwards.
Then microwave energy passes through the
cooking container to be absorbed by water
SPOON MEASURES
molecules in the food. All foods contain water.
1 fl.oz. 1.25 ml ¼ tsp
3 fl.oz. 2.5 ml ½ tsp
5 fl.oz. (¼ pt) 5 ml 1 tsp
10 fl.oz. (½ pt) 15 ml 1 tbsp
20 fl.oz. (1pt)
Microwave energy causes the water molecules
to vibrate which causes FRICTION resulting in
HEAT. This heat then cooks the food. Microwaves
are also attracted to fat and sugar particles
= 240 ml
and foods high in these will cook more quickly.
= 480 ml (UK 560 ml)
Microwaves can only penetrate to a depth of 1½ -
= 960 ml (UK 1120 ml)
2 inches (4-5cm) and as heat spreads through the
= 3840 ml (UK 4500 ml)
food by conduction, just as in a traditional oven,
the food cooks from the outside inwards.
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