Fun fact, you’re supposed to use the edge of the tray so your food spins. If you are having this issue make sure you are putting your food on the outside of the spinning tray, not the center.
Interesting, I always center it cuz ocd maybe
Nah. Use the edge so the food rotates through the hot and cold spots.
tl;dr: Radiation isn’t uniform in there, bounces around.
The solution is putting it perfectly on the edge so that way it has a perfect spin.
Just take your food out halfway and stir it
Not all foods can be stirred. Twice the time at half the power is a much better solution. Or if you’re in no rush, ~3x the time at 30% power is even better.
Use power settings
Problem solved.
Next
In flagrant violation of the premise behind Microwaves: cooking food fast.
It’s still fast.
Laughing at y’all who didn’t exist before microwave ovens. Mom used to heat shit up on the stove, for all meals, and grandma was terrified of microwaves, evil radiation machines! Still have dad’s microwave detector from Radio Shack, LOL, like microwaves are ionizing. And BTW, you could use the light bulbs to cook on they were so hot. Tried grabbing a wimpy 60W incandescent lately?
When I was last in Chicago my AC died. I could reach out and feel the incandescent bulb from across my tiny apartment. Imagine using a vacuum and a white-hot filament to achieve light. Step up from a candle I guess.
I imagine explaining to my dad, “Nah, we just leave that light on all the time.”
“Doesn’t that run up the bill?”
“No. Not really.”
That’s what you get for not using tableware that’s microwave compatible…Do you also complain that your cheap 100% aluminium frying pan doesn’t work on an induction stove?
even in microwavable bowls this still happens, tf are you on about?
The problem is there are 2 categories. Microwave safe just means it won’t explode, or throw sparks. The other type sorely lacks a name still. It’s the stuff that is transparent to microwaves and so won’t heat up at all, except for heat transfer from the food.
To be fair there’s some truth to it, they’re just an asshole.
Some ceramic dishes tend to accumulate some water over time and then that water gets hot, while the food stays cold.
That shouldn’t be a problem in new dishes or ones made out of glass or plasticIt does not, certified microwaveable tableware is unaffected by microwaves and is not heated by them.
Certified by who?
Gandalf
Grey or White?
