Table of Contents
Advertisement
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
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 1 /2 - 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
1
10 fl.oz. (
/
pt)
2
20 fl.oz. (1pt)
23
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.
SPOON MEASURES
1
1.25 ml
/
1
2.5 ml
/
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
4
tsp
2
Hide quick links:
Advertisement
Table of Contents
