Magic Chef MCD990ARB User Manual - Page 24

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 ▲ REFLECTION In a microwave oven, electricity is converted into microwave by the MAGNETRON. The microwaves bounce off the metal walls and the metal door screen. ▲ TRANSMISSION ABSORPTION 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. ▲ 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. 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. 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) FLUID MEASUREMENTS 1 Cup 1 Pint 1 Quart 1 Gallon = 8 fl.oz. = 16 fl.oz. (UK 20 fl.oz.) = 32 fl.oz. (UK 40 fl.oz.) = 128 fl.oz. (UK 160 fl.oz.) SPOON MEASURES 1.25 ml 1/4 tsp 2.5 ml 1/2 tsp 5 ml 1 tsp 15 ml 1 tbsp = 240 ml = 480 ml (UK 560 ml) = 960 ml (UK 1120 ml) = 3840 ml (UK 4500 ml) 23