XPost: alt.home.repair, uk.d-i-y, alt.sci.physics   
   From: CFKinsey@military.org.jp   
      
   On Mon, 31 Dec 2018 11:34:40 -0000,  wrote:   
      
   > On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote:   
   >> On Sun, 30 Dec 2018 20:20:18 -0000, 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.   
   >>   
   >> No, anyone who wants it ready more quickly.  I buy the frozen pizza in the   
   supermarket, place it in the microwave, then I can eat it in 4 minutes.   
   >>   
   >> Why would you think pizzas shouldn't go in microwaves?!  Every foodstuff   
   can be cooked in a microwave.   
   >   
   > Because some of us are more interested in good results than in speed.   
   >   
   > When I want pizza, I make the crust from scratch, wait for it to rise,   
   > shape it, top it, and bake it at 550 F.   
      
   And your stomach is happy to wait?!   
      
   --- SoupGate-Win32 v1.05   
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