New-to-me microwave.

[DCBassman]

Have been given a large Sharp combo jobbie. Absolute monster of a thing!
Anyone skilled at using one as a combi cooker? Does have its original cookbook, so there are basic things, but wonder if the CC culinary world has any favourite things to do with such a machine?
This machine replaces a still-working but rather tatty Matsui (Currys) 1000W uwave that has soldiered on for nearly 20 years.

 

[Arrowfoot]

There is a lot of microwave specific recipes and cookbooks out there via google. Tried a few.

Personal experience wise it does not come out as tasty as the conventional forms of cooking. You can get some great taste out of open fire or BBQ or even a Pizza oven over conventional cooking but not when it comes to MW.

The usual comment about saving time does not hold as you need to experiment or do some preparation. For instance you cannot get crusty outside and cooked inside in MW. In MW, the inside gets cooked much faster.

To be honest, it is excellent for heating and even defrosting but not cooking per se. Just my view.

 

[dodgy]

Whisk 2 eggs in a butter lined mug (just a normal mug you drink tea out of) using a fork, add a bit of milk to your preference and some salt and pepper, put in the microwave for 45 seconds at a time and stir each time, stop microwaving when it's at your preferred 'stiffness' (yeah I know). Hey presto, scrambled eggs. I only make them this way now, impossible to discern from the old fashioned way of making them and almost no mess.

 

[Blue Hills]

I think they are wonderful things - bought a comb* Sharp thingie a while ago after a thread start where I got some great advice from folk. (a search should find it)

Does pretty much everything without the fag of heating up a big oven.

Am afraid am no gourmet cook so can't offer any "signature dishes".

* Microwave/oven/grill + some other mode I haven't yet got my head round.

 

[Tenkaykev]

We had a super duper combi, but ended up just using it for porridge, scrambled eggs and reheating coffee. My fault completely as I didn’t spend the time learning how to use it as designed.

 

[Cycleops]

We had a super duper combi, but ended up just using it for porridge, scrambled eggs and reheating coffee. My fault completely as I didn’t spend the time learning how to use it as designed.

I don't think most people do.
Also good for doing 'baked' potato in extra quick time but you have to wrap them in a damp paper towel I think.
My wife won't have one, thinks it's the work of the devil

 

[Sharky]

Our combi (not a Sharp), does reasonable jacket potatoes in about 30 mins, depending in how many potatoes are being cooked.
Setting 220 + simmer for 15 mins, then turn pots and do another 15 mins same settings.

 

[ebikeerwidnes]

Ours is only used for defrosting pre made meals such as curry and other things such as frozen chicken to make more curry
plus cooking porridge and 'jacket potatoes' for me (wife won;t go near MW potatoes - they have to be done in the oven

It has loads of settings - but most are pretty much useless as they involve knowing stuff that I can;t be bothered finding out
e.g. defrosting chicken is fine - I just need the weight - but then the ends of the fillets are finished long before the middles

 

[Sharky]

Also good for sterilising a water bottle.
But don't leave the top tightly on - don't ask me how I know!

 

[Blue Hills]

Our combi (not a Sharp), does reasonable jacket potatoes in about 30 mins, depending in how many potatoes are being cooked.
Setting 220 + simmer for 15 mins, then turn pots and do another 15 mins same settings.

Why don't you use the microwave bit on the baked spuds? A lot faster.

 

[IaninSheffield]

In MW, the inside gets cooked much faster

Not necessarily.

Microwaves can't penetrate more than a centimeter or two (perhaps an inch or so) into food. Like swimmers diving into water, they're losing energy from the moment they enter the food, and after that first centimeter or so they don't have enough energy left to penetrate any deeper

https://www.explainthatstuff.com/microwaveovens.html#insideout

 

[Sharky]

Why don't you use the microwave bit on the baked spuds? A lot faster.

If you just use the microwave, the outer peel doesn't get crispy.

 

[Blue Hills]

If you just use the microwave, the outer peel doesn't get crispy.

Ah a spud connoisseur i see

 

[Arrowfoot]

Not necessarily.

https://www.explainthatstuff.com/microwaveovens.html#insideout

Most food fillers such as pies have higher moisture content on the inside. When you eat after MW heating, the outside might be hot but the inside is piping hot. And you have to stop for it to cool down. The article does say that about higher moist content.

So if I do a pie or something with a pastry top, the crust will undercooked while the contents will be just right.

If the inside however is dense, then you have to transfer to conventional oven to complete the cooking or it will be partially cooked.

 

[newts]

Crispy skin jacket spuds is where its at😁