Sharp SMC1132CS Operation Manual

26Then they pass through thecooking containers to bea b s o r b e d b y t h e w a t e rmolecules in the food, allfoods contain water to a moreor lesser extent.The microwaves cause the water molecules to vibratewhich causes FRICTION, i.e. HEAT. This heat then cooksthe food. Microwaves are also attracted to fat and sugarparticles, and foods high in these will cook more quickly.Microwaves can only penetrate to a depth of 1½ - 2inches(4-5cm) and as heat spreads through the food byconduction, just as in a traditional oven, the food cooksfrom the outside inwards.MICROWAVING PRINCIPLESMicrowave energy has been used in this country to cook and reheat food since early experiments with RADAR inWorld 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 CHARTSHOW MICROWAVES COOK FOODIn a microwave oven,electricity is convertedinto microwave by theMAGNETRON.The microwaves bounceoff the metal walls andthe metal door screen.Oven Cavity MagnetronWaveguideTurntableREFLECTIONTRANSMISSIONABSORPTIONMicrowave Water Molecule Absorption VibrationC O O K I N G I N S T R U C T I O N SWEIGHT MEASURES15 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 MEASURES30 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 MEASURES1.25 ml 1/4 tsp2.5 ml 1/2 tsp5 ml 1 tsp15 ml 1 tbspFLUID MEASUREMENTS1 Cup = 8 fl.oz = 240 ml1 Pint = 16 fl.oz. (UK 20 fl.oz.) = 480 ml (UK 560 ml)1 Quart = 32 fl.oz. (UK 40 fl.oz.) = 960 ml (UK 1120 ml)1 Gallon = 128 fl.oz. (UK 160 fl.oz.) = 3840 ml (UK 4500 ml)