"Jimmy Wilkinson Knife" wrote in message
news
On Sun, 03 Jun 2018 00:39:16 +0100, Rod Speed
wrote:



"Jimmy Wilkinson Knife" wrote in message
news
On Sat, 02 Jun 2018 23:31:53 +0100, Rod Speed
wrote:



"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.

Meat has already been eaten, I prefer original food.

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

That's about the only thing I wouldn't microwave.

I don't anything that I need a crisp crust on.

I eat a lot of what we call chicken pillows and a lot of breadcrumbed
stuff
too. Those are much better in a conventional oven. Roast potatoes in
spades.
http://lespetitesgourmettes.com/wp-c...en-pillows.jpg

I eat when I'm hungry. I want the food within minutes not an hour.

Doesn't take anything like an hour for anything except a roast leg of lamb
etc.

Waiting for the food is like being in a ****ing restaurant. Why can't
restaurants get organised and have food already cooked?

They do, but we call those that do fast food places.

They must know roughly how many of each dish will be ordered, so they
could start some off.

They do with some stuff like currys etc and pies.

And cooking the fish and chips or pizzas doesn't take that long.

Kebabs are pre cooked too.

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.

No reason it shouldn't.

Yes there is, the standing waves.

One is relative to the other and nothing else.

Fraid not.

Yes I know there are standing waves, but that pattern gets rotated with
the waveguide thingies.

Not as well as rotating the food does.

In precisely the same way as the food rotates through the stationary ones.

Fraid not, quite differently.