mer@prism.UUCP (08/27/85)
This has probably appeared at some point, but maybe not. Anyway, I'm the proud owner of a new microwave oven. My problem is: are my dishes microwave safe? I bought them years ago, before microwaves were prevalent (existant?), and so they don't say anything about it on their obverse side. A friend said the thing to do was to put something that was not very heat-conductive on a plate or in a bowl and try cooking it; if the plate/bowl got hot then it probably has too much metal in it to use. This sounds quite reasonable, so my question is "what do I try to cook?" I have no idea what kind of food qualifies. Any suggestions?
levy@ttrdc.UUCP (Daniel R. Levy) (08/31/85)
In article <2800003@prism.UUCP>, mer@prism.UUCP writes: >This has probably appeared at some point, but maybe not. Anyway, I'm the >proud owner of a new microwave oven. My problem is: are my dishes >microwave safe? I bought them years ago, before microwaves were prevalent >(existant?), and so they don't say anything about it on their obverse >side. A friend said the thing to do was to put something that was not >very heat-conductive on a plate or in a bowl and try cooking it; if the >plate/bowl got hot then it probably has too much metal in it to use. This >sounds quite reasonable, so my question is "what do I try to cook?" I >have no idea what kind of food qualifies. Any suggestions? Perhaps better: try placing a Pyrex (or equiv.) container with a cup of water in the corner of the oven, and the suspected dish by itself in the middle. Cook for a minute or so then feel the dish. If it gets warm there could be trouble using it to cook with, especially if it is plastic. Melamine ware gets hot and chars in the microwave, for example. Dishes with decorative silvery or gold trim may also cause trouble; I have had one such dish produce sparks when placed in a microwave oven, so watch carefully when you begin the test. Some microwave utensils are supposed to get hot (like bacon browners), so just because the utensil gets hot may not mean trouble if it is a ceramic-type, otherwise ovenproof utensil and you don't mind the effects of the heat on the surface of the food. -- ------------------------------- Disclaimer: The views contained herein are | dan levy | yvel nad | my own and are not at all those of my em- | an engihacker @ | ployer, my pets, my plants, my boss, or the | at&t computer systems division | s.a. of any computer upon which I may hack. | skokie, illinois | -------------------------------- Path: ..!ihnp4!ttrdc!levy or: ..!ihnp4!iheds!ttbcad!levy
hosking@convexs.UUCP (09/02/85)
> My problem is: are my dishes microwave safe? I bought them years ago, before > microwaves were prevalent (existant?), and so they don't say anything about > it on their obverse side. You bought them before microwaves existed ? They must be REALLY old. I thought stuff that simply pre-dated microwave OVENS was old! <;-{) Anyway, here's what the manual for my microwave oven says: "When selecting a new piece of cookware for microwave use, first check the manufacturer's directions. Also review the "Materials Checklist" on page 17 and "A Guide to Cookware" on page 19. If you are still in doubt, here is a test you can do to see if it is microproof [safe and recommended for microwave cooking]. Place the item on the ceramic tray with a measuring cup full of water alongside. Cook (micro) on HI (max. power) 45 seconds. If your dish feels hot, it is absorbing microwave energy and should not be used. If it feels barely warm, it has limited microproof capability and may be used for brief periods (warming food). If it remains cool, it is microproof. Keep in mind that metal cookware, or items trimmed with metal are not used for microwave cooking. Not only do they reflect microwaves and prevent them from reaching the food, but they can cause sparks, a static charge, known as arcing. Arcing is not harmful to you, though it will deface the oven. Oh, did you know that paper products are microproof ? They are!" Page 17 says that you can use: china and pottery (ideal if no metallic glaze or trim) glass (no problem, since ALL ovenproof glass is microproof) metals (says you can use under limited circumstances, but this probably doesn't apply to all ovens. It's probably best to avoid any metal to be safe.) paper (ok for short term use, but not if foil lined) plastic (sometimes, but hard to tell in all cases) plastic pouches or cooking bags (ok, but slit bag first to vent steam) straw and wood (ok, but watch out for metal fasteners) Page 19 specifically prohibits metal pans, or metal glazed things, but specifically allows the use of: boilable pouches china plates, cups Corelle Livingware Corning Ware Oven cooking bags Paper towels, plates, liners, cups, etc. Plastic wrap (I'd be hesitant..) Plastic cookware, dishes, roasting racks (I'd be hesitant for some) Pottery, earthenware, clay cookers Pyrex and heatproof glass Soft plastics, sherbet cartons (for very short periods) Waxed paper (I'd be hesitant..) Wood products Straw baskets (no metal trim) You'll probably find that you have enough things which are definitely safe to use that you won't have to buy much (if any) new stuff for microwave cooking. Good luck! Doug Hosking Convex Computer Corp. Richardson, TX {allegra, ihnp4, uiucdcs}!convex!convexs!hosking By the way: Even though a lot of oven manuals don't say it, you may have gotten a free timer with your microwave oven. In many cases, you can use the microwave oven timer without turning on the oven. Select the desired stop time, but USE A POWER LEVEL OF "0", then "start" your oven. On my oven, I can set things to stop at an absolute time (3:47) or at a relative time (in 34 minutes). When the desired time has elapsed, the "done" beeper should sound.