XPost: alt.home.repair, uk.d-i-y, alt.sci.physics   
   From: dkol@gmail.com   
      
   "Commander Kinsey"  wrote in message   
   news:op.zuwrwhddwdg98l@desktop-ga2mpl8.lan...   
   > 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?!   
      
   We arent all silly little kids stamping their foot and demanding what they   
   want right now.   
      
   --- SoupGate-Win32 v1.05   
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