On 30/11/2019 11:23, tim... wrote:


"The Natural Philosopher" wrote in message
...
On 30/11/2019 09:54, tim... wrote:


"Max Demian" wrote in message
o.uk...
On 29/11/2019 20:06, wrote:
On Friday, 29 November 2019 17:40:36 UTC, JohnÂ* wrote:
All such items are sold with an instruction manual. Most can be
found on
the internet as well.

The only nuke I encountered that had such a wacko UI that I
couldn't even use it without the destructions was an Asda. I avoid
them. Daewoo has not been a good UI experience either, but at least
usable after some experimenting.

Mine is a Daewoo two knob job. Cost £39.99 3.5 years ago - still
going strong.

Yup

All I ever use mine for is heating up pre-cooked stuff and making
"baked" potatoes

Any other "cooking" returns unsatisfactory results IMHO


Blimey.
Poppadums. 1 minute full power, Perfect.

never eat them

Rice. Simmer for 12 minutres at 2:1 eater to rice ratio by volume.
Perfect

see my other comment about getting the saltiness correct

same salt goes in as wehn boiling


Baked potato. 3 minutes in microwave then 10 minutes in AGA oven.
Perfect.

Ditto sausages.

I grill mine

Scrambled eggs. About 5 mins full power pause to stir half way.

Just as easy to cook on the hob

Bacon. Full power 3 minutes

absolutely not - comes out rubbery

Almost any veg: teaspoon of water, cover with cling film 10 minutes
full power.

see comment about saltiness



just learn

Boiled eggs: use microwave egg boiler. Full power 5.7 minutes

or 4 minutes on the hob - what the point?

less fuss


Pork scratchings - remove half baked pork rind and nuke for 5 minutes
full power. better than any oven.

OMG

you make, as a separate item, pork scratching?

(FWIW I don't really like them - crunchy skin on the outside of the
roast OK, but rock hard scratchings - not!)

when microwaved they are not roick hard, they are melt in the mouth

Steamed puddings. 5 minutes full power.

Why would I even be starting with a steamed pudding that didn't fall
into the category of "pre cooked food"?

Because you are not a TOTAL ****?

In short anything steamed or with water in it that you dont want a
brown outside in is perfect,

and that doesn't need to have salt added during cooking
Just add less.


which IME for veggies is virtually nothing at all

and if you do want a brown outside bung it in a very hot oven
afterwards for a bit.

but I can achieve the same effect by cooking under the grill for the
same length of time (and don't waste time/money heating up a whole oven
first)

I've even use it to emergency cook oven roasts that have not quite
done in the oven

I know that you can do this

IME the end result is so crap it is fit for nowhere other than the dustbin

tim





--
€œIdeas are inherently conservative. They yield not to the attack of
other ideas but to the massive onslaught of circumstance"

- John K Galbraith