If I double the amount of food in a microwave, logic tells me that I
should double the cooking time. But is logic correct or should I only
increase the time by 50% or whatever.
I need to know by lunchtime today and haven't the time to experiment!
To be honest it very much depends on the stuff being microwaved and how even
the cooking is.
Normally there has to be a stand time for larger portions as the microwaves
do not get to the centre, being attentuated by the stuff. Thus in this case
the heat has to propagate through the stuff and hence the internal heat is
not directly from the microwave. Of course sometimes if you, say want to
cook small puddings, then having more than one in there seems to take less
time than if it was one big one.
So actually, though its not convenient, it very much depends on the make up
of the stuff you are heating and of course whether it has to all reach a
certain temperature to be safe to eat. One reason I tend to tick to pre
cooked items these days, and merely warm them up.
In some circumstances, such as for instance sponge cakes you can end up
with a rock hard centre due to the mix being fairly transparent to the
microwaves and the heat is concentrated into the part that is in the same
place even when its rotating.
I bet you wished you had not asked, but sadly there is no one answer to
This newsgroup posting comes to you directly from...
On Tue, 06 Dec 2016 08:07:51 +0000, Chris Hogg wrote:
With pre-cooked packaged food such as curries from the supermarket the
instructions just tell you to add the times together.
Better if all the packs in at the same time have the same "single pack"
time or it doesn't work logically.
With several packs there is a cross over point where it is quicker to do
the whole lot in the oven.
AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64
That's very logical but it never works for me. Maybe one type of
food absorbs more of the microwaves than the other and gets
I have to cook one thing in then microwave and then another
afterwards which is so annoying that I'm getting a second microwave
to cook things at the same time and choose how long for each one.
Yeah, I can get that effect with a full meal on a plate
being reheated, you can end up with the meat being
very overcooked, particularly with a chook etc.
Yeah, I have two myself. Mainly so I can reheat a plate of stuff in
one and do the cup of frozen peas/corn/etc and the cup of water
for the gravy in another. But that's because I know the time
needed for the two cups of veg and gravy and its simpler to
do the reheating of the meal separately given that the extra
microwave was cheap from the garage/yard/boot sales for
the convection function it has that the other one doesn’t have.
I must be very unusual to have reached the age of 52 before I'd ever heard
the word "chook" as colloquial slang for hen/chicken. It was only when my
wife kept referring to chooks and said "surely *everyone* knows that a chook
is a chicken" that I realised I must have missed out on some vital lesson
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