C O O K I N G I N S T R U C T I O N S
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
Oven Cavity | Magnetron | In a microwave oven, | TRANSMISSION |
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| electricity is converted |
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| into microwave by the |
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| MAGNETRON. |
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Turntable | Waveguide |
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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.
REFLECTION |
The microwaves bounce off the metal walls and the metal door screen.
ABSORPTION
Microwave | Water Molecule Absorption | Vibration |
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 1½ - 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 | |
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1 | Pint | = 16 fl.oz. (UK 20 fl.oz.) | = 480 ml (UK 560 ml) |
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1 | Quart | = 32 fl.oz. (UK 40 fl.oz.) | = 960 ml (UK 1120 ml) |
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1 | Gallon | = 128 fl.oz. (UK 160 fl.oz.) | = 3840 ml (UK 4500 ml) |
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