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Path: utzoo!watmath!clyde!burl!ulysses!allegra!alice!rabbit!jj
From: jj@rabbit.UUCP
Newsgroups: net.cooks
Subject: Re: Microwave Features - Help!
Message-ID: <3280@rabbit.UUCP>
Date: Tue, 6-Nov-84 09:52:05 EST
Article-I.D.: rabbit.3280
Posted: Tue Nov  6 09:52:05 1984
Date-Received: Wed, 7-Nov-84 08:04:31 EST
References: <8115@watarts.UUCP> <1016@hplabs.UUCP> <>, <1829@nsc.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 25


I've got two comments on Chuq's comments.

The first is that the temperature probe has actually proven to be
quite useful to me, mostly to make hot water/soup/cocoa/and the like.
It can be used to almost boil water (210 degrees F) without boiling water all
over the oven.  Likewise, it can heat up milk without scorching it by
setting it to 150 or so.  Preparing frozen soup is a breeze, first you get it 
mostly melted, break it into small lumps, set the power to 1/3 to 1/2,
set the porbe to 170 or so, and push the button.   Ditto for spaghetti
sauce (Hmmm, maybe we should have a pasta cook-off.  <everybody looses
because we all have to diet afterwards...>   

The second is boiling eggs.  My oven came with a specific warning that
eggshells are strong, and the STEAM created inside the egg won't break
them until there is  a LOT of pressure inside. <as in kaBOOOOOOOOM>
I think that eggs are best cracked open and cooked some other style
in the zapper.


-- 
BE KIND TO SOFT FURRY CREATURES, THEY OFTEN HAVE LARGE, WHITE, TEETH.
"And it's 1, 2, 3, ..."

(allegra,ihnp4,ulysses)!rabbit!jj