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C O O K I N G I N S T R U C T I O N S
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
1
/
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.
VOLuME MEASuRES
oz.
30 ml
100 ml
150 ml
300 ml
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.)
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 1½ - 2
inches(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.
1
5 fl.oz. (
/
pt)
4
10 fl.oz. (
1
/
pt)
2
20 fl.oz. (1pt)
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
23
Then they pass through the
cooking containers to be
a b s o r b e d b y t h e w a t e r
molecules in the food, all
foods contain water to a more
or lesser extent.
Absorption
Vibration
SPOON MEASuRES
1.25 ml
1
/
tsp
4
1
2.5 ml
/
tsp
2
5 ml
1 tsp
15 ml
1 tbsp
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