17
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.
CONVERSION CHARTS
HOW MICROWAVES
COOK FOOD
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 4-5cm and as heat
spreads through the food by conduction, just as in a traditional oven, the food
cooks from the outside inwards.
In a microwave oven, electricity is converted into
microwave by the MAGNETRON.
The microwaves bounce off the metal walls and
the metal door screen.
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.
Oven Cavity
Magnetron
Waveguide
Turntable
REFLECTION
TRANSMISSION
ABSORPTION
Microwave
Water Molecule Absorption
Vibration
WEIGHT MEASURES
15 g
½ oz.
25 g
1 oz.
50 g
2 oz.
100 g
4 oz.
175 g
6 oz.
225 g
8 oz.
450 g
1 g.
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)
VOLUME MEASURES
30 ml
1 fl.oz.
100 ml
3 fl.oz.
150 ml 5 fl.oz. (¼ pt)
300 ml
10 fl.oz.
(½ pt)
600 ml 20 fl.oz. (1pt)
SPOON MEASURES
1.25 ml
¼ tsp
2.5 ml
½ tsp
5 ml
1 tsp
15 ml
1 tbsp
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2017-09-18 오후 3:07:08
