Dongbu Daewoo Electronics Corporation 7NF92MO100N Manual De Usuario
22
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.
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.
In a microwave oven,
electricity is
converted into
microwave by the
MAGNETRON.
electricity is
converted into
microwave by the
MAGNETRON.
REFLECTION
The microwaves
bounce off the metal
walls and the metal
door screen.
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.
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 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.
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.
HOW MICROWAVES COOK FOOD
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WEIGHT & MEASURE CONVERSION CHART
Ounces
Hundredths of a Pound
Tenths of a Pound
Grams
1-2
.06-.15
0.1
50
3-4
.16-.25
0.2
100
5-6
.26-.35
0.3
150
7
.36-.45
0.4
200
8-9
.46-.55
0.5
250
10-11
.56-.65
0.6
300
12-13
.66-.75
0.7
350
14
.76-.85
0.8
400
15-16
.86-.95
0.9
450
■
WEIGHT DEFROST AND COOK CONVERSION CHART
POUNDS(lb.)
GRAMS(g)
1
/
4
114
1
/
2
227
3
/
4
341
1
454
2
907
3
1361
4
1814
5
2268
6
2722
7
3175
8
3629
9
4082
10
4526
11
4990
■
POUNDS & OUNCES TO GRAMS
■
FLUID MEASUREMENTS
OUNCES(oz.)
GRAMS(g)
1
28
2
57
3
85
4
113
5
142
6
170
7
198
8
227
OUNCES(oz.)
GRAMS(g)
9
255
10
284
11
312
12
340
13
369
14
397
15
425
16
454
1 Cup
= 8 fluid ounces
= 240 ml.
1 Pint
= 16 fluid ounces
= 480 ml.
1 Quart
= 32 fluid ounces
= 960 ml.
1 Gallon
= 128 fluid ounces
= 3840 ml.