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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
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
DESUK_KOM-9P2CBS(영)_A5.indd 18
In a microwave oven,
electricity is converted
into microwave by the
MAGNETRON ENERGY.
The microwave energy
bounces off the metal
walls and the metal door
screen of the oven.
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.)
15
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
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
(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
3 fl.oz.
2.5 ml
5 fl.oz. (¼ pt)
5 ml
10 fl.oz. (½ pt)
15 ml
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.
18
Absorption
Vibration
/
- 2 inches
1
2
¼ tsp
½ tsp
1 tsp
1 tbsp
2017. 7. 10. 오후 5:22
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