Microwaving Principles; How Microwaves Cook Food - Turbo Air TMW-1100E Manual

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

HOW MICROWAVES COOK FOOD

REFLECTION
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
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
1 / oz. 30 ml
2
1 oz. 100 ml
2 oz. 150 ml
4 oz. 300 ml
6 oz. 600 ml
8 oz.
1 lb.
= 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
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 1
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.
5 fl.oz. ( 1 / pt)
4
10 fl.oz. ( 1 / pt)
2
20 fl.oz. (1pt)
15
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.
1 / - 2 inches(4-5cm)
2
SPOON MEASURES
1.25 ml 1 /
4
1
2.5 ml /
2
5 ml 1 tsp
15 ml 1 tbsp
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
tsp
tsp