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In article >,
ost says...
> Presumably you have a microwave that has a power setting. For
> ~1.5 of meat, I set my "3-stage" microwave to heat at 20% power
> for 6 minutes, rest for 12, then back on again for 6 minutes at
> 20%. Come back 40 minutes later and everything is thawed. This
> is using a 750 watt microwave.

Ours is 1000W i.i.r.c. and I can reduce the power in 10% increments.

Right, ok, I think I can figure this out :-)

> Different thicknesses require different time settings, but the 20%
> power setting as well as the "nuke-rest-nuke-rest" cycle/ratios
> always remain constant.

Yeah, it was my distinct impression that to go just on weight was leading to
very diverse results (and sometimes unpleasant ones).

> NEVER USE THE PRE-PROGRAMMED DEFROST SETTINGS, or any of those
> fuzzy logic mechanisms that the Japanese claim to sense when the
> food is thawed.
>
> -sw

Check. Just goes to show ... the programming in our Panasonic breadmaker is
superb, but this Panasonic MicroWave ... I was beginning to wonder if the
thing's broken and I should take it back to be tested.

thanks (also to the other posters who replied) -P.

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