Campomatic KOG45SG - Manual (Page 24)

23
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
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.
HOW MICROWAVES COOK FOOD
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)
SPOON MEASURES
1.25 ml 1 / 4 tsp
2.5 ml 1 /
2
tsp
5 ml 1 tsp
15 ml 1 tbsp
FLUID MEASUREMENTS
1 Cup
= 8 fl.oz. = 240 ml
1 Pint = 16 fl.oz. = 480 ml
1 Quart = 32 fl.oz. = 960 ml
1 Gallon = 128 fl.oz. = 3840 ml
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.
In a microwave oven,
electricity is converted
into microwave by the
MAGNETRON.
The microwaves
bounce off the metal
walls and the metal
door screen.
Oven Cavity Magnetron
Waveguide
Turntable
REFLECTION
TRANSMISSION
ABSORPTION
Microwave Water Molecule Absorption Vibration