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
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,
TRANSMISSION
electricity is converted
into microwave
energy by the
MAGNETRON.
ABSORPTION
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. 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.
VOLUME MEASURES
30 ml
100 ml
150 ml
5 fl.oz. (
300 ml
10 fl.oz. (
600 ml
20 fl.oz. (1pt)
= 8 fl.oz.
= 16 fl.oz. (UK 20 fl.oz.)
= 32 fl.oz. (UK 40 fl.oz.)
= 128 fl.oz. (UK 160 fl.oz.)
22
Then they pass through
the cooking containers to
be absorbed by the water
molecules in the food, all
foods contain water to a
extent.
1
/
SPOON MEASURES
1 fl.oz.
1.25 ml
3 fl.oz.
2.5 ml
1
/
pt)
5 ml
4
1
/
pt)
15 ml
2
= 240 ml
= 480 ml (UK 560 ml)
= 960 ml (UK 1120 ml)
= 3840 ml (UK 4500 ml)
- 2 inches(4-5cm)
2
1
/
tsp
4
1
/
tsp
2
1 tsp
1 tbsp