Ever since I started working in this company I'm taking my lunch (leftovers of the dinner last night) to the office in a microwavable container, because we have a small kitchen including a microwave. I'm sure a lot of you also do this.
I figured out that microwaving for the exact same time results in different warmth of the food. I know that a microwave heats the food up with radio waves which are extremely efficient on liquids. That's why the plastic of microwavable containers / plates don't melt / get extremely hot and only the food is being heated. Ergo soup heats up faster than rice (without sauce of course), for instance. So I know why my food doesn't get equally hot every time.
But how can I estimate the time my microwave needs to heat up my food to an eatable warmth? Of course this is depending on the power of the microwave. The one I'm using has a wattage of about 700W (if I remember the manual correctly), so maybe a scale for time & wattage would be helpful (does double wattage result in half the heating-time?).
To get the hacky part into this:
- Is there a special hack when it comes to the food itself?
- Does mixing the dry & moist parts of the food affect total microwaving time? Or does it just heat more evenly? I usually just mix after microwaving.
- Does it matter where I put my container in the microwave?
- Does the position of the food in my container affect microwaving-time?
- Is there any hack (not technical) that I can use on the microwave?
I know there are some rather technical questions here, but I'm pretty sure there are some hacks you can use when microwaving. If you're not a microwave expert just ignore the technical questions and share the experience you made when it comes to microwaving as fast as possible.