XPost: alt.home.repair, uk.d-i-y, alt.sci.physics   
   From: dkol@gmail.com   
      
   "William Gothberg"  wrote in message   
   news:op.zuwf8pt97uplkq@desktop-ga2mpl8.lan...   
   > On Mon, 31 Dec 2018 01:43:35 -0000, Bob F  wrote:   
   >   
   >> On 12/30/2018 12:20 PM, trader_4 wrote:   
   >>> On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg   
   >>> wrote:   
   >>>> 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.   
   >>>   
   >>> Only a moron would cook a pizza in a microwave.   
   >>>   
   >>   
   >> Or, a really smart person who like really tough pizza.   
   >   
   > The pizzas I use are already cooked.  Asda does that part for me.  I'm   
   > just defrosting them and bringing them to eating temperature.   
      
   Wota connoisseur.   
      
   > But if I was cooking one, there's no reason you couldn't do it in a   
   > microwave.   
      
   There is actually. You don't get the bottom cooked   
   anything like as well as if you do it in a proper oven.   
      
   > If anything I'd say they'd end up softer not harder,   
      
   Yes, and that's nothing like a real pizza.   
      
   > as an oven tends to cook from the outside and make a hard crust.   
      
   That's what its meant to be with a real pizza.   
      
   --- SoupGate-Win32 v1.05   
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