XPost: alt.sci.physics, uk.d-i-y, alt.home.repair   
   From: William_Gothberg@internet.co.is   
      
   On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian  wrote:   
      
   > On 30/12/2018 03:18, Bill Wright wrote:   
   >> On 29/12/2018 17:35, William Gothberg wrote:   
   >>> On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright   
   >>>  wrote:   
   >>>   
   >>>> On 29/12/2018 16:27, William Gothberg wrote:   
   >>>>   
   >>>>> It can take 5 minutes to warm something from frozen to eating   
   >>>>> temperature.  I see no reason that couldn't be made into 2 minutes.   
   >>>>   
   >>>> Conduction   
   >>>   
   >>> Which would be way faster if the water content the microwaves were   
   >>> hitting was heated hotter.   
   >>   
   >> But the difference in temp between the outside and the inside of the   
   >> food would be greater and this could result in food that was both over-   
   >> and under-cooked. This is why microwave ovens have low settings, so food   
   >> can cook slowly and evenly. Anyone who uses a microwave a lot will be   
   >> well aware of this. For items where convection can assist conduction   
   >> higher power can be fine, but not for large solid lumps of food.   
      
   I can't say many things I cook have large solid lumps.  All ready meals are   
   pretty much fluid, so convection and conduction can take place, and almost   
   everything I cook is a dish of something which is only 2 inches deep.   
      
   > I don't know what the low settings are for. All the instructions I've   
   > seen - e.g. on ready meals - say "full power". There is the defrost   
   > setting, but microwaves aren't very good at defrosting as they don't   
   > heat frozen water very well.   
      
   Mine thaws a frozen (already cooked) pizza extremely well, on full power.  It   
   turns a -20C pizza into a +40C pizza in 4 minutes.   
      
   --- SoupGate-Win32 v1.05   
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