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28
E
COOKING INSTRUCTIONS
HOW MICROWAVES COOK FOOD
In a microwave oven, electricity is converted into
microwave by the MAGNETRON.
Oven Cavity
Magnetron
Waveguide
Turntable
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 1½-2
inches (4-5cm) and as heat spreads through the food by
conduction, just as in a traditional oven, the food cooks
from the outside inward.
CONVERSION CHARTS
WEIGHT MEASUREMENTS
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
VOLUME MEASUREMENTS
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 (1 pt)
SPOON MEASUREMENTS
1.25 ml
1
/4 tsp
2.5 ml
1
/2 tsp
5 ml 1 tsp
15 ml 1 tbsp
FLUID MEASUREMENTS
1 c 8 fl oz 240 ml
1 pt 16 fl oz (UK 20 fl oz) 480 ml (UK 560 ml)
1 q 32 fl oz (UK 40 fl oz) 960 ml (UK 1120 ml)
1 g 128 fl oz (UK 160 fl oz) 3840 ml (UK 4500 ml)
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