The package says do not use with microwaves less than 1100 watts because it won't cook thoroughly. If I cook on a 700 watt microwave for 6 recommended minutes*(1+(1100-700)/700=8 minutes 10 seconds do I risk food poisoning or do I risk it tasting cold in the middle? I don't really know how these pies are made but the brand is banquet. Show asked Feb 12, 2019 at 1:12
2 It doesn't matter for food safety how you reach the required temperature, as long as the food doesn't spend too long in the danger zone. Since you've looking at possibly minutes longer this is not a problem for you. Just make sure you know that the internal temperature is high enough when you finish cooking. I would recommend a thermometer. answered Feb 12, 2019 at 6:54
user141592user141592 10.5k3 gold badges39 silver badges45 bronze badges Microwaves are notorious for cold spots. What is likely the issue is that a low watt microwave will not heat the food to safe temperature without affecting taste. i.e.Uniform cooking. For the entire food product > 165, some parts may have hit far far > 165. i.e. burnt. answered Feb 12, 2019 at 15:50
pauljpaulj 2901 silver badge11 bronze badges 1 It doesn't matter for food safety how you reach the required temperature, as long as the food doesn't spend too long in the danger zone. Since you've looking at possibly minutes longer this is not a problem for you. Just make sure you know that the internal temperature is high enough when you finish cooking. I would recommend a thermometer. O. Peter Snyder, Jr., Ph.D.unread, Oct 12, 2007, 7:21:48 AM10/12/07 to foodsafe Dear foodsafe, We just went to the grocery store here in Minnesota to find out if we could buy a Banquet frozen chicken pot pie, and they have all been pulled off the shelves. Our intent was to heat them in our office microwave oven according to the box instructions to find out what food temperature we achieved, because microwave ovens are notorious for not heating food thoroughly. Instead, we bought three 7-oz. Swanson frozen chicken pot pies, which are the same weight, 7 oz., as the Banquet frozen chicken pot pies, heated them in a 830-watt microwave oven for the recommended 4 minutes on high, and then, let them sit for 3 minutes to equilibrate. The box does say, in small type, that tests were done using a 1,100-watt microwave oven. Swanson's instructions are exactly the same as those found on the Banquet frozen chicken pot pie, which I purchased at the grocery store, on Tuesday evening, before they were taken off the market. The Swanson's label also says, in very small type, "This product must be cooked to an internal temperature greater than 150ºF prior to eating." The problem is that the pie is only an inch thick. So, if consumers use bimetallic coil thermometers to measure food temperature, they will have no idea what the actual center temperature of the pot pie is. Also, only a very few people have thermometers of any type. We cooked the 3 pot pies for 4 minutes in the microwave oven on high, let them sit for 3 minutes, and measured their temperature using an Atkins series 330 thermocouple thermometer. Here are the results. Pie #1: Pie#2: Pie#3 It appears from the ingredients that Swanson pre-cooks the ingredients, whereas Banquet did include an ingredient that may not have been adequately cooked to destroy Salmonella ["cooked mechanically separated chicken" (Swanson) vs. "mechanically separated chicken" (Banquet)]. I know of no USDA inspector who checks the cooking instructions on the side of food containers to find out if they are adequate to make the food safe. This is an assumed responsibility of the manufacturer. There appears to be a major issue here. Most manufacturers of frozen meals had better cook the ingredients thoroughly and only sell cooked, ready-to-eat food, because, if they rely on consumers to follow their instructions, the instructions do not appear to be adequate for frozen meals, and certainly, most consumers will not have tip-sensitive thermometers (thermistors or thermocouples) to assure that there are no cold spots in these meals where Salmonella can survive. Maybe it is time for food manufacturers to include free thermometers in all of the foods that they sell. -- O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management 670 Transfer Road, Suite 21A; St Paul, Minnesota 55114; USA http://www.hi-tm.com Tel 651-646-7077 FAX 651-646-5984 One worldwide uniform set of retail food safety guidelines Peter Eskounread, Oct 12, 2007, 8:28:11 AM10/12/07 to foodsafe, Jr. Ph.D. O. Peter Snyder That's a great idea, Pete, but what is the accuracy of the popup thermometers used in turkeys? If they do work properly, a similar device could be used in the pies, but would increase the cost per pie. They could include Ecolab stick thermometers pretty cheaply right in the package, a cellophane-wrapped insert with instructions -- but would the consumer mostly throw out the thermometers without using? Sounds like another topic for a study on consumer KAPs. Peter unread, Oct 12, 2007, 8:48:54 AM10/12/07 to , Out of curiosity Pete where did you poke the pies for temperature (depth, distance from center)? Were the coldest temperatures in the same location from pie to pie? Did the microwave rotate the pies during cooking? Do you think that variations from pie to pie are an oven issue and/or an issue of the contents variation from pie to pie? Thanks, Alan Ismond, P.Eng. Doug Powellunread, Oct 12, 2007, 8:51:45 AM10/12/07 to , , I did a similar experiment yesterday. http://barfblog.foodsafety.ksu.edu/2007/10/articles/food-safety- and if that doesn't work, it's the third post (currently) at
> Out of curiosity Pete where did you poke the pies for temperature
unread,
Oct 12, 2007, 9:09:28 AM10/12/07 to , Pete - Re Doug Powell's "barfblog" and your experiment. He said that the label read to cook longer (I think it was 5 or 6 minutes) on high in lower powered microwave ovens like the one you used. I'm not defending Conagra or its label, because most folks haven't a clue as to the wattage of their microwave. [And are in a big hurry.] But you pointed out that with an 1,100 watt microwave, the package recommends 4 minutes. It is only fair to follow the manufacturer's instructions when checking if the directions yield a safe product. Tom Schwarz Doug Powellunread, Oct 12, 2007, 9:16:02 AM10/12/07 to , , one of the things I, and several of my students in class picked up on regardless, go look in the frozen food section of your supermarket; Something happened at the plant to allow a big dose of salmonella dp > Pete - Pete Snyderunread, Oct 12, 2007, 12:38:25 PM10/12/07 to , Tom, This was not intended to be a lab test. It was just a typical consumer test with a consumer, me, whose microwave happened to have that wattage on the label. The age of the microwave makes a lot of difference because the older they get the less power they produce. What the test showed me was the pot pie wasn't even close to being done. In my 50 year experience with microwave ovens, another minute wouldn't have helped a lot. When a food company writes microwave instruction for food, especially to make it safe, they should be smart enough to know they will get very poor results because of all the microwave oven operating problems coupled with the cook making bad judgments. There are a lot of frozen meals with microwave instructions for sale in the market. If companies are counting on the microwave to make the food safe, they had better check. Pete William Marlerunread, Oct 12, 2007, 12:39:50 PM10/12/07 to Pete Snyder, , Con Agra recalled all products as of an hour ago. Tom, This was not intended to be a lab test. It was just a typical consumer test with a consumer, me, whose microwave happened to have that wattage on the label. The age of the microwave makes a lot of difference because the older they get the less power they produce. What the test showed me was the pot pie wasn't even close to being done. In my 50 year experience with microwave ovens, another minute wouldn't have helped a lot. When a food company writes microwave instruction for food, especially to make it safe, they should be smart enough to know they will get very poor results because of all the microwave oven operating problems coupled with the cook making bad judgments. There are a lot of frozen meals with microwave instructions for sale in the market. If companies are counting on the microwave to make the food safe, they had better check. Ted Labuzaunread, Oct 13, 2007, 5:55:09 AM10/13/07 to FoodSafe-List Back in the early 1990s, if I remember right a Professor Pennington in the UK blamed improper heating of frozen foods in the microwave oven as the reason for the increase in salmonellosis which made wide headlines. This inspired a group I was consulting with at 3M to come up with a simple device that could be put in
side the package that would respond to time temperature history and indicate when the food was done. We played around with many design and found that a domed plastic top was best and the device was a strip of porous medium with uniform pores that had a blue dyed wax at each end and that melted at about 50 °C, One melted each side diffused towards the center of the tag with a consistent moving front Eugenia Davis of our department showed that with frozen foods the heat penetration in
a microwave food followed Lambert’s Law (linear) if under ~ 1 inch thickness while it followed Maxwell Equations (Sine wave) if thicker. The latter yields hot and cold pockets. So this was designed for 1” thick foods. Kathy Nelson did the work in my lab for testing this under different conditions and we published it in JFP see below) It was purchased by Armour for some of their frozen meals at that time, 25 million tags if I remember. But because of the cost , I think ~ 6 cents ,
they discontinued it. Armour at that time I think was a a Division of ConAgra who I think sold it to Dial. Note also that 3M has retired this technology, perhaps it should be reborn.. -- Nelson, K. and Labuza, T.P. 1992. Kinetics of closure of microwave doneness indicators. J. Food Protection 55(3): 203-207Dr. Ted Labuza Morse Alumni Distinguished Teaching Professor of Food Science and Engineering Department of Food Science and Nutrition Univ. of Minnesota Rm. 136 A 1354 Eckles Ave. St Paul 55108 email - Text Msg  Office ( 612-624-9701 UM 7 fax 612-625-5272 NFNC 7 Fax 661-483-3302 web From: Peter Esko <> Date: Thu, 11 Oct 2007 15:28:11 -0700 To: foodsafe <>, "Jr. Ph.D. O. Peter Snyder" <> Subject: [Foodsafe] Re: cooking chicken pot pies in a microwave oven Peter Snyderunread, Oct 13, 2007, 6:25:19 AM10/13/07 to Ted Labuza, FoodSafe-List Ted, excellent. I have a copy iof Ted's paper in my library. If anyone would lile a Pete Ted Labuza wrote: > doneness indicators. _J. Food Protection_ 55(3): 203-207
> /Department of Food Science and Nutrition Univ. of Minnesota Rm. 136 A > 1354 Eckles Ave. St Paul 55108 > email - // Text Msg
// > web
http://www.ardilla.umn.edu/Ted_Labuza
-- O. Peter Snyder, Jr., Ph.D. Hospitality Institute of Technology and Management Tel 651-646-7077 FAX 651-646-5984 Can I cook a chicken pot pie in a 700 watt microwave?Microwave on high: Microwave oven - cook time. 1100 watt - 5 minutes. 700 watt - 7 1/2 minutes.
Are pot pies microwaveDo not cook in microwave ovens below 1100 watts as pot pie may not cook thoroughly. Conventional oven preparation is recommended. 3.
How long do I microwave a frozen chicken pot pie?Frozen chicken pot pies should be cooked at 350°F for about 25 min in the air fryer, between 60-65 min in the oven, and only 10 min In the microwaves.
How do I lower the wattage on my microwave?To change the power level on most "selector dial" models:. Set the cook time.. Press the Power Level button.. Turn the dial clockwise to increase or counter-clockwise to decrease the power level.. Press the dial to enter.. Press the Start/Pause button to start cooking.. |
Is a low power microwave safe for cooking chicken pot pie?
Related Posts
Copyright © 2024 SignalDuo Inc.
