"William Gothberg" wrote in message
news
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.