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From: inc@fluke.UUCP (Gary Benson)
Newsgroups: net.cooks
Subject: Microwave Features - Help!
Message-ID: <433@tpvax.fluke.UUCP>
Date: Tue, 30-Oct-84 15:09:25 EST
Article-I.D.: tpvax.433
Posted: Tue Oct 30 15:09:25 1984
Date-Received: Thu, 1-Nov-84 04:02:51 EST
References: <8115@watarts.UUCP> <1016@hplabs.UUCP>
Organization: John Fluke Mfg. Co., Everett, WA
Lines: 51

Well, I finally decided I can't live without a microwave oven any longer,
but when I started looking around, I found that you can get just about any
combination of features imaginable, so the decision process has become
pretty complexified. I am asking for your help in spending about 3 or 4
hundred dollars.

Here's my situation: I am a single male who likes to cook, but hates to cook
for one; I want to speed up and simplify my time in the kitchen. I foresee
using the oven for occasional fast defrosting, and regular use in casserole
or pot roast type meals. I am an avid popcorn freak, and I also think it
would be nice to boil water in 10 seconds. I doubt I would ever do a turkey,
so cubic-footage is relatively unimportant, and I also would probably not
use any "programmable" features. Here are my questions:

    1) What advantages are there to a "carousel" other than for large chunks
       of meat? Do any models let you remove it and turn it off when it's
       not needed? Won't the microwaves destroy any lubricant in the motor
       and make it non-functional after a short time?

    2) How important is a heat probe for the uses I have in mind? My
       impression is that this feature is also primarily for use in cooking
       turkey and ham type items, but is it useful in other applications?

    3) How important is an energy-level control? Some models I've seen have
       no control, others have two positions (defrost and cook), and some
       have an infinite range.

    4) What other features or accessories are desirable? Do those "browning
       dishes" work?

    5) Is there any such thing as an energy-efficient model? How much juice
       do these things use?

    6) Is it true that some foods taste different in the microwave? And that
       some are impossible? Is it possible to boil eggs, for example?

    7) Will I learn anything about microwave cooking in my first month or so
       that will make me strike my head in anguish over not having purchased
       some feature or other? (Or worse, anguish over spending the money in
       the first place?)


Thanks to anyone who responds to this request -- I will save all notes and
summarize to the net if there is sufficient interest.

Gary Benson

-- 
Gary Benson ms232e -*- John Fluke Mfg Co -*- Box C9090 -*- Everett WA 98206 USA
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