"Jimmy Wilkinson Knife" wrote in message
news
On Sat, 02 Jun 2018 22:15:55 +0100, Rod Speed
wrote:



"Jimmy Wilkinson Knife" wrote in message
news
On Sat, 02 Jun 2018 15:44:04 +0100, Peter Johnson
wrote:

On Sat, 02 Jun 2018 15:14:53 +0100, "Jimmy Wilkinson Knife"
wrote:

I haven't been given information to accept or otherwise. Not one
person
has put forward any argument for your side. Not one. And as I said,
Panasonic seem to think the flatbed system is better. Feel free to
argue with their managing director. Good luck with that.

I've a Panasonic one for just over three years. It's quicker than its
turntable predecessor and I've never had any problems with it not
cooking food throughout.

I've never had a problem with any microwave not cooking throughout.

Conventional ovens are uneven, they burn the outside and don't cook the
inside sufficiently.

For some stuff like a leg of lamb, you need that effect to get
a properly done outside and pink inside that most prefer.

Same with steak, hopeless in a microwave.

Not that I eat meat,

That's why.

but I don't see why you'd want uneven cooking of anything.

A leg of lamb with a nice crisp brown fat layer on the
outside and nice pink meat on the inside is vastly superior
to the same leg of lamb the same all the way thru.

Same with a rare or medium rare steak.

True of meat pies too, you want a crisp crust with cooked
meat inside, not the soggy crust you get with a microwave.

Same with toast, its real toast because it isnt cooked uniformly,
its toast because its more cooked on the outside than inside.

The only advantage I can see for flatbeds is, as Panasonic advertise,
you
can stick any shape of dish in there. It doesn't need room to rotate.

And presumably is harder to design so it works well.

Spinning aerial and a wave guide tube, not that hard surely?

But that doesn't get the same uniform effect as rotating the food.