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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.
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 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.
HOW MICROWAVES COOK FOOD
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WEIGHT & MEASURE CONVERSION CHART
Ounces
Hundredths of a Pound
Tenths of a Pound
Grams
1-2
.06-.15
0.1
50
3-4
.16-.25
0.2
100
5-6
.26-.35
0.3
150
7
.36-.45
0.4
200
8-9
.46-.55
0.5
250
10-11
.56-.65
0.6
300
12-13
.66-.75
0.7
350
14
.76-.85
0.8
400
15-16
.86-.95
0.9
450
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WEIGHT DEFROST AND COOK CONVERSION CHART
POUNDS(lb.)
GRAMS(g)
1
/
4
114
1
/
2
227
3
/
4
341
1
454
2
907
3
1361
4
1814
5
2268
6
2722
7
3175
8
3629
9
4082
10
4526
11
4990
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POUNDS & OUNCES TO GRAMS
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FLUID MEASUREMENTS
OUNCES(oz.)
GRAMS(g)
1
28
2
57
3
85
4
113
5
142
6
170
7
198
8
227
OUNCES(oz.)
GRAMS(g)
9
255
10
284
11
312
12
340
13
369
14
397
15
425
16
454
1 Cup
= 8 fluid ounces
= 240 ml.
1 Pint
= 16 fluid ounces
= 480 ml.
1 Quart
= 32 fluid ounces
= 960 ml.
1 Gallon
= 128 fluid ounces
= 3840 ml.
