New answers tagged


If all you have is a convection microwave to cook with and the choice is microwave or convection mode then do convection mode as it's closer to baking. Microwaving a pizza will most likely turn it into overcooked rubber, convection gives you a chance. It's a good idea to cut the pizza into manageable chunks that the oven mode can handle, don't cram it in. ...


Convection simply moves air around to heat evenly. I don't suggest cooking pizza in a microwave oven at all. If you don't want to use a conventional oven I would suggest trying to cook the pizza on a cast iron skillet instead. The secret to pizza is to cook as hot and quickly as possible, both top and bottom. This is more difficult to achieve in a pan, but ...


I turn on for 5 minutes at 100% power, and that's enough.


I think 5 minutes for each will be enough. It also depends on the degree of freezing of the product.


Do both fit in the microwave at the same time ? Start at the recommended 9 minutes, test the temperature, nuke it for a few more minutes (2, 3 ) and test again. If you have a rotary table inside, it will make thing easier, if not, move the 2 meals every couple of minutes.


Yes! It is absolutely plausible! I just microwaved a potato and it was glowing red inside it looked like a charcoal briquet!!!


According to the folks over at, they did a study to measure which of the stove, the microwave or the kettle was the more efficient in terms of use of electricity to heat a standard mug of water. This doesn't directly answer your question as you are unlikely to boil 350 ml (standard cup is 250 ml) of water in your kettle or on the stove, but it ...


Have you considered a kettle with an embedded element? I don't think I've seen a 'floating' element kettle in 20 years. Jug kettles [tall & thin] are capable of boiling half a cup of water in about 30 seconds. You can do the math [approximately] yourself on the equipment you currently have. Assume a kettle is 2kW a microwave 1kW As you can't put one ...


The main downside not mentioned in other answers: If you do find an appropriate separator material (e.g. silicone sheets cut to size), you are going to have a significant difference in pancake thickness. The bottom batter layers will spread much more than higher ones, due to the weight of the above layers pressing down -- while cooked pancakes have enough ...

Top 50 recent answers are included