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
Microwave oven is a Group 2 ISM equipment in which radiofrequency 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.
In a microwave oven, electricity is converted into microwave by the
MAGNETRON.
▲REFLECTION
The microwaves bounce off the metal walls and the metal door screen.
▲ TRANSMISSION
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.
▲ 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 11/2 - 2
CONVERSION CHARTS
WEIGHT MEASURES
15 g | 1/2 oz. |
25 g | 1 oz. |
50 g | 2 oz. |
100 g | 4 oz. |
175 g | 6 oz. |
225 g | 8 oz. |
450 g | 1 lb. |
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VOLUME MEASURES
30 ml | 1 fl.oz. |
100 ml | 3 fl.oz. |
150 ml | 5 fl.oz. (1/4 pt) |
300 ml | 10 fl.oz. (1/2 pt) |
600 ml | 20 fl.oz. (1pt) |
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SPOON MEASURES
1.25 ml | 1/4 tsp |
2.5 ml | 1/2 tsp |
5 ml | 1 tsp |
15 ml | 1 tbsp |
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FLUID MEASUREMENTS
1 | Cup | = 8 fl.oz. | = 240 ml |
1 | Pint | = 16 fl.oz. (UK 20 fl.oz.) | = 480 ml (UK 560 ml) |
1 | Quart | = 32 fl.oz. (UK 40 fl.oz.) | = 960 ml (UK 1120 ml) |
1 | Gallon | = 128 fl.oz. (UK 160 fl.oz.) | = 3840 ml (UK 4500 ml) |
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