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COOKING INSTRUCTIONS
Arcing is caused by:
• Metal or foil touching the side of the oven.
• Foil not molded to food (upturned edges act
like antennas).
• Metal, such as twist-ties, poultry pins, or gold
rimmed dishes, in the microwave.
• Recycled paper towels containing small metal
pieces being used in the microwave.
• Dirt or grease on waveguide cover.
Microwaving Principles
Microwave energy has been used in this coun-
try to cook and reheat food since early experi-
ments with RADAR in World War ll. Microwaves
are present in the atmosphere all the time, both
naturally and from manmade sources. Manmade
sources include radar, radio, television, telecom-
munication links and car phones.
How Microwaves Cook Food
In a microwave oven, electricity is converted into
microwave by the MAGNETRON.
Oven Cavity
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.
36 / 90 EN
Magnetron
Waveguide
Over The Range Microwave Oven / User Manual
Absorption
The microwaves cause the water molecules to
vibrate which causes FRICTION, i.e., HEAT. This
heat then cooks the food. Microwaves are also at-
tracted 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 conduc-
tion, just as in a traditional oven, the food cooks
from the outside inward.
Conversion Chart
WEIGHT MEASUREMENTS
15 g
25 g
50 g
100 g
175 g
225 g
450 g
VOLUME MEASUREMENTS
30 ml
100 ml
150 ml
300 ml
600 ml
SPOON MEASUREMENTS
1.25 ml
2.5 ml
5 ml
15 ml
1
/
oz
2
1 oz
2 oz
4 oz
6 oz
8 oz
1 lb
1 fl oz
3 fl oz
5 fl oz (
/
pt)
1
4
10 fl oz (
/
pt)
1
2
20 fl oz (1 pt)
/
tsp
1
4
/
tsp
1
2
1 tsp
1 tbsp
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