I have a GE microwave that is about 15 years old. Just last week it started
making a clunking sound as the turntable started. It appears to be skipping
as the turntable stops very briefly, then starts up again, then repeats
Does this sound like a common problem that is fixable? I havent taken it
apart: if it is plastic gears (i.e. stripped) is it likely to be
something I could repair in a DIY workshop?
"Law Without Equity Is No Law At All. It Is A Form Of Jungle Rule."
Two potential problems with fixing it. Parts no longer available,
parts costing more than new unit.
Probably something simple in the drive, maybe a gear. Never look to
see how they work. Try www.repairclinic.com for ideas
I have a built in about the same age and I think it works fine. I
say I think because the wife seems to have problems with it that I
have yet to encounter. So I don't know if it's her or the microwave.
I'm contemplating a new one soon regardless because I think if you get
15 to 20 years, that's about as good as you will get.
I've not ever seen one of these that has any type of gears for the
turntable. There is a small motor that you access through the bottom
center. You will have to snip the metal tabs around the plate to access
if no one has ever been there before - metal plate will be held with a
screw. Check on the cost of the motor, it should be under $20. They
all look alike, so if you see a microwave at curb side, don't hesitate
to rob its motor.
On Feb 17, 5:44 pm, email@example.com wrote:
I haven't and it would not be on my list of features. How is
a probe even possible in most microwave ovens today?
They typically have rotating bases and wouldn't the cord
from the probe get tangled up?
I agree with the microwave oven use. I use mine
a lot, for heating a cup of water, warming the cat food,
thawing frozen food, warming food, etc. But never use
it for cooking.
If you watch the food reality shows like Kitchen Nightmares
on TV, the worst most screwed up restaurants are the ones
using microwaves. Even there, I've only seen them using
it to heat, not to actually cook.
On Mon, 18 Feb 2013 05:49:54 -0800 (PST), " firstname.lastname@example.org"
We had one on a MW from some 20+ years ago. Instead of a rotating
table, it had a reflective fan under the bottom that acted the same
way. The probe was handy for a few uses to see the temperature or
even to set it to shut off at a predetermined temperature. They are
more expensive to build though and few people use them.
Microwave cooking can be done very well if you use the proper
techniques. I'd say 98% of the owners have no idea how to use one
properly, what different power settings are for, importance of waiting
The biggest downside is you get no crust in a MW. Aside from that,
you actually can cook a beef roast to the doneness you desire and a
more rare interior, just like a regular oven. You have to get past
the no outer crustiness though.
On Mon, 18 Feb 2013 06:11:55 -0800 (PST), " email@example.com"
No, my point is, you don't have to eat gray meat. The major
difference is you don't get the outside sear but you do get the inside
flavor and gradient of doneness. I've done it.
When we bought our first mw some years ago, the store offered a three
class program. Appetizers, entree, desserts. They demonstrated what
can be done and how to do it. We cooked real food and ate it at the
end of each class. The beef roast was very good, not gray.
There is more to it that just setting the time on high power for
From your comment, I'll have to put you in the 98% category I
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