NEW: "Ask Mr. Microwave" Blog (for immediate release)
http://www.microwavedisplay.com/blog.htm

"Ask Mr. Microwave" is a blog designed to answer common (and not so
common) questions about microwave oven use, abuse, and trouble and to
help you save money on microwave use, repair, and purchasing.

# # #

MicrowaveDisplay.com wrote:
> NEW: "Ask Mr. Microwave" Blog (for immediate release)
> http://www.microwavespam.com/blog.htm
>
> "Ask Mr. Microwave" is a blog designed to answer common (and not so
> common) questions about microwave oven use, abuse, and trouble and to
> help you save money on microwave use, repair, and purchasing.
>
> # # #
>

Is it OK to put large quantities of SPAM in a microwave?

George > writes:

> MicrowaveDisplay.com wrote:
> > NEW: "Ask Mr. Microwave" Blog (for immediate release)
> > http://www.microwavespam.com/blog.htm
> >
> > "Ask Mr. Microwave" is a blog designed to answer common (and not so
> > common) questions about microwave oven use, abuse, and trouble and to
> > help you save money on microwave use, repair, and purchasing.
> >
> > # # #
> >
>
> Is it OK to put large quantities of SPAM in a microwave?

A microwave with a USB port would be great. Then you could feed the
SPAM in directly.

--- sam | Sci.Electronics.Repair FAQ: http://www.repairfaq.org/
Repair | Main Table of Contents: http://www.repairfaq.org/REPAIR/
+Lasers | Sam's Laser FAQ: http://www.repairfaq.org/sam/lasersam.htm
| Mirror Sites: http://www.repairfaq.org/REPAIR/F_mirror.html

Important: Anything sent to the email address in the message header above is
ignored unless my full name AND either lasers or electronics is included in the
subject line. Or, you can contact me via the Feedback Form in the FAQs.

George wrote:
> MicrowaveDisplay.com wrote:
> > NEW: "Ask Mr. Microwave" Blog (for immediate release)
> > http://www.microwavespam.com/blog.htm
> >
> > "Ask Mr. Microwave" is a blog designed to answer common (and not so
> > common) questions about microwave oven use, abuse, and trouble and to
> > help you save money on microwave use, repair, and purchasing.
> >
> > # # #
> >
>
> Is it OK to put large quantities of SPAM in a microwave?

Yes, but be sure to cover with several layers of paper towels because
the fat really flies!

"George" > wrote in message
...
>
> Is it OK to put large quantities of SPAM in a microwave?

Good one.

On the subject of microwaves, I recently learned what you *cannot* do in
them.
I was home alone and decided to raid the refrigerator. I found a big tub of
pre-mixed chocolate chip cookie dough and decided a little snack would be
nice. I didn't want to get involved with firing up the oven and finding
cookie sheets, etc., so I put three tablespoonful globs of the stuff on a
dish and stuck it in the microwave. I did a quick mental calculation ....
meaning I did a wild-assed guess ... and programmed five minutes at 80
percent power. Pushed the start button and went off into another room to do
something.

After about three minutes my dog (Sam Adams) caught my attention by barking
his head off in the kitchen.
I came over to see what his problem was and there was smoke pouring out of
the microwave rapidly filling the room. The stupid cookies had caught fire.
Then the alarm system went off which automatically caused the fire and
police department to call to see if our house was on fire.

Lesson learned.

Eisboch

In article >,
"Eisboch" > wrote:

> I came over to see what his problem was and there was smoke pouring out of
> the microwave rapidly filling the room. The stupid cookies had caught fire.

Ah. I see. The _cookies_ were stupid.

Ayah. I may have run across a few of those myself!

--
Wefare for the rich
combat for the poor

> wrote in message
...
> In article >,
> "Eisboch" > wrote:
>
>> I came over to see what his problem was and there was smoke pouring out
>> of
>> the microwave rapidly filling the room. The stupid cookies had caught
>> fire.
>
> Ah. I see. The _cookies_ were stupid.
>
> Ayah. I may have run across a few of those myself!
>

heh. I deserved that one.

Eisboch

lid wrote:
> "Eisboch" > wrote:
>>the microwave rapidly filling the room. The stupid cookies had caught fire.
>
> Ah. I see. The _cookies_ were stupid.

Mmm...stupid cookies. *drool*

I'm hungry.

MicrowaveDisplay.com wrote:
> NEW: "Ask Mr. Microwave" Blog (for immediate release)
> http://www.microwavedisplay.com/blog.htm
>
> "Ask Mr. Microwave" is a blog designed to answer common (and not so
> common) questions about microwave oven use, abuse, and trouble and to
> help you save money on microwave use, repair, and purchasing.
>
> # # #

I like putting in AOL CDs and running them at full power for about 4
seconds

a great light show. better if you can do it in the dark.

In article >,
"Eisboch" > wrote:

> > wrote in message
> ...
> > In article >,
> > "Eisboch" > wrote:
> >
> >> I came over to see what his problem was and there was smoke pouring out
> >> of
> >> the microwave rapidly filling the room. The stupid cookies had caught
> >> fire.
> >
> > Ah. I see. The _cookies_ were stupid.
> >
> > Ayah. I may have run across a few of those myself!
> >
>
> heh. I deserved that one.
>
> Eisboch

No offense intended; I personally have lots more outrageous examples of
stupid stuff than your cookies!

--
Wefare for the rich
combat for the poor

"MicrowaveDisplay.com" > wrote in message
ups.com...
> NEW: "Ask Mr. Microwave" Blog (for immediate release)
> http://www.microwavedisplay.com/blog.htm
>
> "Ask Mr. Microwave" is a blog designed to answer common (and not so
> common) questions about microwave oven use, abuse, and trouble and to
> help you save money on microwave use, repair, and purchasing.

Crapola!

my new wife decided to make baked potatoes, 20 minutes at full power
ruined the microwave and smoked up the house. White stove became pure
black

priceless story retold for near 10 years now

"MRS. CLEAN" wrote:
>
> George wrote:
> > MicrowaveDisplay.com wrote:
> > > NEW: "Ask Mr. Microwave" Blog (for immediate release)
> > > http://www.microwavespam.com/blog.htm
> > >
> > > "Ask Mr. Microwave" is a blog designed to answer common (and not so
> > > common) questions about microwave oven use, abuse, and trouble and to
> > > help you save money on microwave use, repair, and purchasing.
> > >
> > > # # #
> > >
> >
> > Is it OK to put large quantities of SPAM in a microwave?
>
> Yes, but be sure to cover with several layers of paper towels because
> the fat really flies!


What do you think the plastic spatter shields are for? Also, they
are great for reheating pizza without drying it out.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Michael A. Terrell wrote:
> What do you think the plastic spatter shields are for? Also, they
> are great for reheating pizza without drying it out.

You can reheat a pizza in a microwave and have it dry out? I've never
nuked any piece of pizza that didn't come out soggy.

Rick Onanian wrote:
>
> Michael A. Terrell wrote:
> > What do you think the plastic spatter shields are for? Also, they
> > are great for reheating pizza without drying it out.
>
> You can reheat a pizza in a microwave and have it dry out? I've never
> nuked any piece of pizza that didn't come out soggy.


Amateur! I can make it look and feel just like I walked in the door
with it in the box.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Michael A. Terrell wrote:
> Rick Onanian wrote:
>
>>You can reheat a pizza in a microwave and have it dry out? I've never
>>nuked any piece of pizza that didn't come out soggy.
>
> Amateur! I can make it look and feel just like I walked in the door
> with it in the box.

Why would anyone want to reheat pizza? Cold pizza is excellent.

Anthony

"Rick Onanian" > wrote in message
...

> You can reheat a pizza in a microwave and have it dry out? I've never
> nuked any piece of pizza that didn't come out soggy.

Do it on cardboard and then give it a couple of minutes in an oven.

In article >,
Anthony Matonak > wrote:

> Why would anyone want to reheat pizza?

Molten cheese.

--
Wefare for the rich
combat for the poor

Rick Onanian > wrote
> Michael A. Terrell wrote

>> What do you think the plastic spatter shields are for? Also, they are great for reheating pizza
>> without drying it out.

> You can reheat a pizza in a microwave and have it dry out?

Yep.

> I've never nuked any piece of pizza that didn't come out soggy.

The trick is to do it on one of those big pizza reheating thingos
that you zap for 10 mins before putting the pizza on it to reheat it.

Works great.

Michael A. Terrell wrote:
> Rick Onanian wrote:
>>You can reheat a pizza in a microwave and have it dry out? I've never
>>nuked any piece of pizza that didn't come out soggy.
>
> Amateur! I can make it look and feel just like I walked in the door
> with it in the box.

Share your pizza-nuking voodoo with the world, or at least with me. I
currently have to use the toaster oven. I bow to your pizza-nuking
superiority.

Michael A. Terrell wrote:

>Rick Onanian wrote:
>
>
>>Michael A. Terrell wrote:
>>
>>
>>> What do you think the plastic spatter shields are for? Also, they
>>>are great for reheating pizza without drying it out.
>>>
>>>
>>You can reheat a pizza in a microwave and have it dry out? I've never
>>nuked any piece of pizza that didn't come out soggy.
>>
>>
>
>
> Amateur! I can make it look and feel just like I walked in the door
>with it in the box.
>
>
>
>
You must like Pizza Hut. Is Red Lobster your choice for fresh seafood
as well? How about Smokey Bones for BBQ?

gamer wrote:
>
> Michael A. Terrell wrote:
>
> >Rick Onanian wrote:
> >
> >
> >>Michael A. Terrell wrote:
> >>
> >>
> >>> What do you think the plastic spatter shields are for? Also, they
> >>>are great for reheating pizza without drying it out.
> >>>
> >>>
> >>You can reheat a pizza in a microwave and have it dry out? I've never
> >>nuked any piece of pizza that didn't come out soggy.
> >>
> >>
> >
> >
> > Amateur! I can make it look and feel just like I walked in the door
> >with it in the box.
> >
> >
> >
> >
> You must like Pizza Hut. Is Red Lobster your choice for fresh seafood
> as well? How about Smokey Bones for BBQ?


Pizza Hut is overpriced. I don't eat seafood, or BBQ. Pizza really
isn't on my special diet, but I cheat about once a month.

My favorite pizza was from any of the Cassano's pizzerias in SW Ohio,
but I haven't been there since 1987.

I grew up in the midwest, and the seafood and fish was trucked in. I
just couldn't eat it, because it was so bad.

BBQ makes me sick within a half hour of eating it, so I haven't
touched it in over 30 years, even if it was a free meal.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Anthony Matonak wrote:
>
> Michael A. Terrell wrote:
> > Rick Onanian wrote:
> >
> >>You can reheat a pizza in a microwave and have it dry out? I've never
> >>nuked any piece of pizza that didn't come out soggy.
> >
> > Amateur! I can make it look and feel just like I walked in the door
> > with it in the box.
>
> Why would anyone want to reheat pizza? Cold pizza is excellent.
>
> Anthony


Hot pizza is even better. If you like it cold, just grab a frozen
pizza and dig in.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Rick Onanian wrote:
>
> Michael A. Terrell wrote:
> > Rick Onanian wrote:
> >>You can reheat a pizza in a microwave and have it dry out? I've never
> >>nuked any piece of pizza that didn't come out soggy.
> >
> > Amateur! I can make it look and feel just like I walked in the door
> > with it in the box.
>
> Share your pizza-nuking voodoo with the world, or at least with me. I
> currently have to use the toaster oven. I bow to your pizza-nuking
> superiority.


It sounds like you are trying to fix a frozen pizza in a microwave.
They have never been cooked, so they have too much moisture. I used to
fix them on a "Black Angus" rotisserie oven by baking the crust on the
top, then putting it into the oven to melt the cheese, and brown the
toppings.

I wrote a simple timer program for my computer to tell me when to
move the pizza, and when to remove it. You couldn't tell it from a
pizza from a pizzeria.

I have been looking at one of those countertop pizza ovens, but I
can't justify the cost.

--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Michael A. Terrell wrote:
> Anthony Matonak wrote:
>> Michael A. Terrell wrote:
>>> Rick Onanian wrote:
>>>
>>>> You can reheat a pizza in a microwave and have it dry out? I've never
>>>> nuked any piece of pizza that didn't come out soggy.
>>> Amateur! I can make it look and feel just like I walked in the door
>>> with it in the box.
>> Why would anyone want to reheat pizza? Cold pizza is excellent.
>>
>> Anthony
>
>
> Hot pizza is even better. If you like it cold, just grab a frozen
> pizza and dig in.
>
>

Naw, fresh hot pizza is great and next day cold "breakfeast pizza" is
almost as good. Reheated pizza is mediocre.

Michael A. Terrell wrote:
> Rick Onanian wrote:
>> Share your pizza-nuking voodoo with the world, or at least with me. I
>> currently have to use the toaster oven. I bow to your pizza-nuking
>> superiority.
>
> It sounds like you are trying to fix a frozen pizza in a microwave.

Nope. I used to do that, but it's just too icky. I'm talking about
reheating the product from the common local pizza joint. Maybe there's a
regional difference in locally-produced pizza product style?

> They have never been cooked, so they have too much moisture. I used to
> fix them on a "Black Angus" rotisserie oven by baking the crust on the
> top, then putting it into the oven to melt the cheese, and brown the
> toppings.

These days, for my frozen pizzas, I use a toaster oven with gimmicky IR
cooking elements which works surprisingly well and quickly. It's pretty
well balanced, although it could stand to be hotter on the bottom element.

> I have been looking at one of those countertop pizza ovens, but I
> can't justify the cost.

Like what? The Presto Pizzazz? I have one, it doesn't crisp the bottom
at all. Whatever it says about heating the bottom through the pan is a lie.

The aforementioned toaster oven that I like is a Panasonic "Infrared
Toaster Oven" and IIRC is pictured on the box cooking a pizza.
http://www.amazon.com/Panasonic-NB-G.../dp/B000063UZV
It's worth it's weight in high quality cheese, at the very least. I'll
surely replace it with the same when it falls by the wayside.

It's frozen pizza setting is perfect for a Tony's frozen pizza the way
my wife likes it. I like my pizza cooked until before the cheese starts
to bubble, when it's just liquified (but not browned and hardened much
of anywhere) and the sauce is at least warm.

The same oven is what I use for decent reheating of local pizza...but
I'd still prefer 45 seconds in the microwave on a plate to 2 minutes in
the toaster oven on a piece of foil, if I could get a decent result.

George wrote:
> Naw, fresh hot pizza is great and next day cold "breakfeast pizza" is
> almost as good. Reheated pizza is mediocre.

....which brings us back around to the question of how to reheat it
quickly and tastefully. "Mediocre" is the best rating I can give
microwave-reheated pizza; but reheated a toaster oven, pizza from one
particular local place is even better than fresh.

"Rick Onanian" > wrote in message
news:aDJ3h.5616$MO6.5279@trndny06...

> Like what? The Presto Pizzazz? I have one, it doesn't crisp the bottom at
> all. Whatever it says about heating the bottom through the pan is a lie.

How else can you cook a pizza from frozen in 13 minutes? I have one and it
works fine. You need to set it correctly for the style of pizza.

On Mon, 06 Nov 2006 15:57:26 GMT, "Michael A. Terrell"
> wrote:

>Rick Onanian wrote:
>>
>> Michael A. Terrell wrote:
>> > Rick Onanian wrote:
>> >>You can reheat a pizza in a microwave and have it dry out? I've never
>> >>nuked any piece of pizza that didn't come out soggy.
>> >
>> > Amateur! I can make it look and feel just like I walked in the door
>> > with it in the box.
>>
>> Share your pizza-nuking voodoo with the world, or at least with me. I
>> currently have to use the toaster oven. I bow to your pizza-nuking
>> superiority.
>
>
> It sounds like you are trying to fix a frozen pizza in a microwave.
>They have never been cooked, so they have too much moisture. I used to
>fix them on a "Black Angus" rotisserie oven by baking the crust on the
>top, then putting it into the oven to melt the cheese, and brown the
>toppings.
>
> I wrote a simple timer program for my computer to tell me when to
>move the pizza, and when to remove it. You couldn't tell it from a
>pizza from a pizzeria.
>
> I have been looking at one of those countertop pizza ovens, but I
>can't justify the cost.

I've been told that the best way to make a
pizza at home is to shove the thing in the oven,
and set it to "self clean".

Rick Onanian wrote:

> George wrote:
>
>> Naw, fresh hot pizza is great and next day cold "breakfeast pizza" is
>> almost as good. Reheated pizza is mediocre.
>
>
> ...which brings us back around to the question of how to reheat it
> quickly and tastefully. "Mediocre" is the best rating I can give
> microwave-reheated pizza; but reheated a toaster oven, pizza from one
> particular local place is even better than fresh.

My vote is the for toaster oven (though I don't agree it's better than
fresh / original heating). I prefer to reheat on a pizza stone, but
I'm not willing to wait for the stone to heat up, just for a slice or
two. I can't believe any pizza out of a microwave is edible - unless
perhaps Pizza Hut is your standard.

Homer J Simpson wrote:

>
> "Rick Onanian" > wrote in message
> ...
>
>> You can reheat a pizza in a microwave and have it dry out? I've never
>> nuked any piece of pizza that didn't come out soggy.
>
> Do it on cardboard and then give it a couple of minutes in an oven.

Put it upside down on a plate !

--
Baron:

Homer J Simpson wrote:
> "Rick Onanian" > wrote in message
>>Like what? The Presto Pizzazz? I have one, it doesn't crisp the bottom at
>
> How else can you cook a pizza from frozen in 13 minutes? I have one and it
> works fine. You need to set it correctly for the style of pizza.

Well, the toaster oven I described does it faster than 13 minutes. How
do you set the Pizzazz to crisp the bottom of the pizza without
vaporizing the top, or indeed to crisp the bottom at all?

"Rick Onanian" > wrote in message
...

>> How else can you cook a pizza from frozen in 13 minutes? I have one and
>> it works fine. You need to set it correctly for the style of pizza.
>
> Well, the toaster oven I described does it faster than 13 minutes. How do
> you set the Pizzazz to crisp the bottom of the pizza without vaporizing
> the top, or indeed to crisp the bottom at all?

I find it works fine. For some pizzas, 5 to 8 minutes with heat on bottom
only followed by both works well. Self rising pizzas are a bit slower but
still come out fine if you follow the instructions.

Rick Onanian wrote:
> Homer J Simpson wrote:
>
>> "Rick Onanian" > wrote in message
>>
>>> Like what? The Presto Pizzazz? I have one, it doesn't crisp the
>>> bottom at
>>
>>
>> How else can you cook a pizza from frozen in 13 minutes? I have one
>> and it works fine. You need to set it correctly for the style of pizza.
>
>
> Well, the toaster oven I described does it faster than 13 minutes. How
> do you set the Pizzazz to crisp the bottom of the pizza without
> vaporizing the top, or indeed to crisp the bottom at all?

Use a combi, thin bottom frozen pizza done
in 16 minutes with grill and bottomheat
at 230 celcius.

Goedjn wrote:
>
> On Mon, 06 Nov 2006 15:57:26 GMT, "Michael A. Terrell"
> > wrote:
>
> >Rick Onanian wrote:
> >>
> >> Michael A. Terrell wrote:
> >> > Rick Onanian wrote:
> >> >>You can reheat a pizza in a microwave and have it dry out? I've never
> >> >>nuked any piece of pizza that didn't come out soggy.
> >> >
> >> > Amateur! I can make it look and feel just like I walked in the door
> >> > with it in the box.
> >>
> >> Share your pizza-nuking voodoo with the world, or at least with me. I
> >> currently have to use the toaster oven. I bow to your pizza-nuking
> >> superiority.
> >
> >
> > It sounds like you are trying to fix a frozen pizza in a microwave.
> >They have never been cooked, so they have too much moisture. I used to
> >fix them on a "Black Angus" rotisserie oven by baking the crust on the
> >top, then putting it into the oven to melt the cheese, and brown the
> >toppings.
> >
> > I wrote a simple timer program for my computer to tell me when to
> >move the pizza, and when to remove it. You couldn't tell it from a
> >pizza from a pizzeria.
> >
> > I have been looking at one of those countertop pizza ovens, but I
> >can't justify the cost.
>
> I've been told that the best way to make a
> pizza at home is to shove the thing in the oven,
> and set it to "self clean".


My oven is propane. It doesn't self clean. I ran out of propane
several years ago and never bothered to refill the tank.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Rick Onanian wrote:
>
> George wrote:
> > Naw, fresh hot pizza is great and next day cold "breakfeast pizza" is
> > almost as good. Reheated pizza is mediocre.
>
> ...which brings us back around to the question of how to reheat it
> quickly and tastefully. "Mediocre" is the best rating I can give
> microwave-reheated pizza; but reheated a toaster oven, pizza from one
> particular local place is even better than fresh.


I put it on a paper plate, cover it with the plastic shield, and set
it on high for one minute. If it has been in the fridge too long I run
a little water over the bottom first. I use an old, high power
microwave that cooks quickly. Also, I use a 8" pyrex dish on top of the
glass turntable, so the microwaves hit all the surfaces. The plastic
shield fits perfectly, and holds the heat in a smaller area. It will do
a decent job of browning beef, as well. A burger or cube steak cooked
for about five minutes comes out well done. I use a plastic coated paper
plate and tilt it in the pyrex dish so the fats drain as it cooks.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

Sjouke Burry wrote:

>
> Use a combi, thin bottom frozen pizza done
> in 16 minutes with grill and bottomheat
> at 230 celcius.



Guess it depends where you live. In about 16 minutes, I can call in,
pick up & return home with a fresh (not chain / not prefrozen frozen) pizza.

for reheating pizza from the local place I do a 2 step method. I nuke
it first to thaw if frozen or slightly warm if just refrigerated, then
put in the toaster oven to heat and brown. In the toaster oven I put it
directly on the wire rack no plate or pan.

wrote:
>
> On Tue, 07 Nov 2006 10:28:33 GMT, in misc.consumers.frugal-living "Michael A.
> Terrell" > wrote:
>
> >> I've been told that the best way to make a
> >> pizza at home is to shove the thing in the oven,
> >> and set it to "self clean".
> >
>
> Hmmm and then you have to wait how many hours before the oven door unlocks??


How would I know? I didn't post that.


--
Service to my country? Been there, Done that, and I've got my DD214 to
prove it.
Member of DAV #85.

Michael A. Terrell
Central Florida

tomh wrote:
> for reheating pizza from the local place I do a 2 step method. I
> nuke it first to thaw if frozen or slightly warm if just refrigerated,
> then put in the toaster oven to heat and brown. In the toaster oven I
> put it directly on the wire rack no plate or pan.

That would cause a huge mess of cheese in the toaster oven (and a major
lack of cheese on the pizza) for me.