Viking VMOH330 Use and Care Manual - Page 28

COOKING INSTRUCTIONS HOW MICROWAVES COOK FOOD In a microwave oven, electricity is converted into microwave by the MAGNETRON. Oven Cavity Magnetron Turntable Waveguide 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) E 28