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From: bill@utastro.UUCP (William H. Jefferys)
Newsgroups: net.cooks
Subject: Re: Potatoes & Microwave Cooking
Message-ID: <800@utastro.UUCP>
Date: Thu, 10-Nov-83 09:52:17 EST
Article-I.D.: utastro.800
Posted: Thu Nov 10 09:52:17 1983
Date-Received: Sat, 12-Nov-83 06:21:45 EST
References: <3628@genrad.UUCP>
Organization: UTexas Astronomy Dept., Austin, Texas
Lines: 31

With regard to the article about using foil in your microwave, I understand
that it is true that most manufacturers warn against putting *any*
metal in a microwave; even the gold or silver decorative strip
around some china causes problems.

However, there is one brand that doesn't have this restriction
(at least not so severely).  When remodelling our kitchen recently, we
bought a small TOSHIBA microwave for the period when we would not be able
to cook in the kitchen.  The manual gave explicit instructions on how to
cook TV dinners in foil trays.  The rules: Tray not more than about
3/4" deep, put the tray back in the original box after removing the
foil covering the food, microwave about 25% longer than normal.

This worked like a charm, and saved us quite a bit of money since we
were able to get the cheaper TV dinners, and the period we were
out of the kitchen was a lot longer than we had anticipated.

The manual also says you can use small pieces of foil to prevent some
parts of food from getting overdone (e.g., chicken legs).

I wouldn't recommend doing this with any brand that doesn't explicitly
permit it, but if you are in the market for a microwave, this
might be a reason to look at the Toshiba.  (We didn't know
about this feature until after we got home with it).

Glad to be eating real food again,

	Bill Jefferys  8-%
	Astronomy Dept, University of Texas, Austin TX 78712   (Snail)
	{ihnp4,kpno,ctvax}!ut-sally!utastro!bill   (uucp)
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