New-to-me microwave.

[Blue Hills]

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.

oh cripes - this is all turning into the dreaded dank november afternoon chemistry and physics lessons of my youth - I must sit down and do some more homework with the instruction book - I suspect that the added mode I never studied enough is designed to address the issue you've highlighted.

 

[presta]

Microwaves are little use for anything that can't be stirred, because they don't cook evenly. Plated meals: the periphery gets frazzled whilst the middle is still cold. Thawing chicken breasts: spots get cooked whilst the rest is still frozen. Even reheating a curry or a stew, you have to use a Pyrex casserole, because the 'tide line' around the periphery gets superheated to the point where it melts plastic bowls and leaves a tide mark of burnt food embedded in the plastic. Porridge: no good either, you have to keep opening the door every few seconds and stirring it to stop it boiling over.

 

[KnittyNorah]

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.

Same here, except I use a soup/porridge bowl, not a mug and use a 30 sec increment. People who are 'opposed' to microwave cooking have said to me 'what lovely creamy scrambled eggs you make - you certainly have the skill!' when they don't know I've used the nuclear option!

 

[PeteXXX]

When you use the Combi Oven, the outer casing gets hot and melts all of your Omega 3-6-8's together into a big globule if you keep them on the top....

DAMHIKT

 

[sight-pin]

Never used the combi bit in ours either, The wife bakes a couple of potatoes 10 mins in the microwave, then in the oven for 30 mins for the crispy skin bit.

 

[Blue Hills]

Never used the combi bit in ours either, The wife bakes a couple of potatoes 10 mins in the microwave, then in the oven for 30 mins for the crispy skin bit.

Just had a microwaved spud - 6 and a half minutes plus an extra 1 and a half minutes to melt some stuff into it - all fine.

 

[Dave7]

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

A microwaved spud doesn't give you the crispy slkn that I really enjoy.
8 mins in the micro then 30 in the oven yum yum

 

[dodgy]

Wonder if one of those chef's torches would crisp up a microwaved spud easily.

 

[neil_merseyside]

Microwaves are little use for anything that can't be stirred, because they don't cook evenly. Plated meals: the periphery gets frazzled whilst the middle is still cold. Thawing chicken breasts: spots get cooked whilst the rest is still frozen. Even reheating a curry or a stew, you have to use a Pyrex casserole, because the 'tide line' around the periphery gets superheated to the point where it melts plastic bowls and leaves a tide mark of burnt food embedded in the plastic. Porridge: no good either, you have to keep opening the door every few seconds and stirring it to stop it boiling over.

I think you may need a better microwave, certainly a bigger bowl for the porridge as a start...

 

[Reynard]

I went the other direction when my microwave / combi oven went t*ts up about 10 years ago. I just didn't use any of the fancy functions enough, so just plumped for a basic 700w microwave from Tesco.

All I use it for is reheating leftovers, making porridge (you do need a bigger bowl than you think - DAMHIKT), melting butter when baking and zapping jacket potatoes prior to finishing them off in the oven.

Will have to give the scrambled eggs a go - I'm intrigued.