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From: rh@mit-eddie.UUCP (Randy Haskins)
Newsgroups: net.consumers
Subject: Re: Microwave Ovens
Message-ID: <1869@mit-eddie.UUCP>
Date: Fri, 18-May-84 15:07:57 EDT
Article-I.D.: mit-eddi.1869
Posted: Fri May 18 15:07:57 1984
Date-Received: Sat, 19-May-84 06:59:33 EDT
References: <111@pyuxo.UUCP>
Organization: MIT, Cambridge, MA
Lines: 18

A thing to be wary of is what the "power settings" mean.  I don't
know where the technology is today, but I know that the mu-wave
my dad has just varies the duty cycle of the magnetron tube when
you change the dial.  I don't know if any of them actually vary
the instantaneous power.

As far as using them, I swear by mine (it's a very old Amana,
in good working condition).  They're not too great for meats
(like roast or steak), though.  They just haven't figured out
how to make the darn things heat evenly enough.  The way to get
around this is to heat something for about 1/4 of the total
time you expect it to take, then wait about that long before
turning (180 degrees) and heating again.  This lets the heat
spread around.  You still usually win on time.  They're great
for TV dinners (yum!), pot pies, veggies, hotdogs, AND ESPECIALLY
LEFTOVERS.
-- 
Randwulf  (Randy Haskins);  Path= genrad!mit-eddie!rh