Microwave temperatures, Browning Plate, Harmful???
My microwave died and I got a new 1100W one. Big error. With a minimum on-time of 15 seconds, it cooks the crap out of stuff for some percentage of the time. 1100W for 15 seconds out of a minute is NOT the same as 300W for the whole time. It's a PITA to have to put a cup of water in there to keep food from incinerating.
As part of my quest for a solution, I picked up a browning skillet. Here's my concern.
Temperatures inside a microwave don't get much over 212F. Heat happens by rubbing water molecules together. Water can't get much over 212F before it boils away. Water gone, so is the heat source. It's a self-limiting process.
But the browning plate gets up to 600F in a minute. It has feet that suspend it above the glass carousel plate, but not by much. Then there's the plastic Y-shaped thing that provides the rotating force and the bearings for the glass plate. I'm concerned that the high temperature of the browning plate will crack the glass or systematically destroy the plastic thingie.
Browning plates were made back when microwave power was half what it is today. And before the carousel. And most places quit making the browning plates long ago.
Anybody got any long term experience using a browning plate in a modern microwave oven? Thanks, mike