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Samsung Microwave/Over door stuck at 90 degrees when open ?!
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Skybuck Flying
Apr 24, 2015, 4:15:16 PM4/24/15
to
Hello,
Why do Microwaves in general and especially Samsung Microwave doors open
only to 90 degrees ?!
Are they absolutely fucking stupid/morons ? I think not.
I think they do it on purpose because EVERYBODY that studied PHYSICS at
school knows that ONE man can lift the earth if it's CROWBAR is long enough.
This is known as the "lever" effect.
Basically MICROWAVE doors are designed as LEVERS/crowbars.
The longer the door, the easier it is to BREAK it if somebody where to
accidently walk or push against he MICROWAVE door when it's open ?!
I am extremely annoyed at SAMSUNG for limitting the door to 90 degrees ?!
Is there any reason why to do so ?
Is there any reason why not to give the user an option for 90 or 180 degrees
?!
I'd prefer 180 degrees to avoid breaking off the door ?!
(The attachment point for the door seems to be really weak and fragile ! one
good push and the door is probably broken ?!)
(Guess what my mom says it would not be covered by warranty ?! Is that so ?!
Hmm I dare to contest that in court ! ;) :))
Bye,
Skybuck.
Why do Microwaves in general and especially Samsung Microwave doors open
only to 90 degrees ?!
Are they absolutely fucking stupid/morons ? I think not.
I think they do it on purpose because EVERYBODY that studied PHYSICS at
school knows that ONE man can lift the earth if it's CROWBAR is long enough.
This is known as the "lever" effect.
Basically MICROWAVE doors are designed as LEVERS/crowbars.
The longer the door, the easier it is to BREAK it if somebody where to
accidently walk or push against he MICROWAVE door when it's open ?!
I am extremely annoyed at SAMSUNG for limitting the door to 90 degrees ?!
Is there any reason why to do so ?
Is there any reason why not to give the user an option for 90 or 180 degrees
?!
I'd prefer 180 degrees to avoid breaking off the door ?!
(The attachment point for the door seems to be really weak and fragile ! one
good push and the door is probably broken ?!)
(Guess what my mom says it would not be covered by warranty ?! Is that so ?!
Hmm I dare to contest that in court ! ;) :))
Bye,
Skybuck.
Skybuck Flying
Apr 24, 2015, 4:26:08 PM4/24/15
to
I sent Samsung a e-mail about this... a specific model as well.
I am curious if they will react to my 90 degrees door opening limitation
complaint ! ;)
Maybe a light is going to shin in their limited heads... and perhaps they
will modify their door designs in the future.
So that a door can slam against a wall or the device itself, instead of
transferring all force to the turning point of the door which will easily
break off (so is my believe, my door is fine for now, bought the fucker
yesterday).
Bye,
Skybuck :)
I am curious if they will react to my 90 degrees door opening limitation
complaint ! ;)
Maybe a light is going to shin in their limited heads... and perhaps they
will modify their door designs in the future.
So that a door can slam against a wall or the device itself, instead of
transferring all force to the turning point of the door which will easily
break off (so is my believe, my door is fine for now, bought the fucker
yesterday).
Bye,
Skybuck :)
John Larkin
Apr 24, 2015, 4:28:20 PM4/24/15
to
On Fri, 24 Apr 2015 22:15:13 +0200, "Skybuck Flying"
<skybu...@hotmail.com> wrote:
>Hello,
>
>Why do Microwaves in general and especially Samsung Microwave doors open
>only to 90 degrees ?!
>
>Are they absolutely fucking stupid/morons ? I think not.
>
>I think they do it on purpose because EVERYBODY that studied PHYSICS at
>school knows that ONE man can lift the earth if it's CROWBAR is long enough.
>
>This is known as the "lever" effect.
>
>Basically MICROWAVE doors are designed as LEVERS/crowbars.
>
>The longer the door, the easier it is to BREAK it if somebody where to
>accidently walk or push against he MICROWAVE door when it's open ?!
>
>I am extremely annoyed at SAMSUNG for limitting the door to 90 degrees ?!
>
>Is there any reason why to do so ?
>
>Is there any reason why not to give the user an option for 90 or 180 degrees
>?!
>
>I'd prefer 180 degrees to avoid breaking off the door ?!
Oh, you'd still break it. You break everything.
<skybu...@hotmail.com> wrote:
>Hello,
>
>Why do Microwaves in general and especially Samsung Microwave doors open
>only to 90 degrees ?!
>
>Are they absolutely fucking stupid/morons ? I think not.
>
>I think they do it on purpose because EVERYBODY that studied PHYSICS at
>school knows that ONE man can lift the earth if it's CROWBAR is long enough.
>
>This is known as the "lever" effect.
>
>Basically MICROWAVE doors are designed as LEVERS/crowbars.
>
>The longer the door, the easier it is to BREAK it if somebody where to
>accidently walk or push against he MICROWAVE door when it's open ?!
>
>I am extremely annoyed at SAMSUNG for limitting the door to 90 degrees ?!
>
>Is there any reason why to do so ?
>
>Is there any reason why not to give the user an option for 90 or 180 degrees
>?!
>
>I'd prefer 180 degrees to avoid breaking off the door ?!
--
John Larkin Highland Technology, Inc
picosecond timing precision measurement
jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com
Skybuck Flying
Apr 24, 2015, 4:34:00 PM4/24/15
to
"John Larkin" wrote in message
news:8p9lja5lub7o709lo...@4ax.com...
On Fri, 24 Apr 2015 22:15:13 +0200, "Skybuck Flying"
<skybu...@hotmail.com> wrote:
>Hello,
>
>Why do Microwaves in general and especially Samsung Microwave doors open
>only to 90 degrees ?!
>
>Are they absolutely fucking stupid/morons ? I think not.
>
>I think they do it on purpose because EVERYBODY that studied PHYSICS at
>school knows that ONE man can lift the earth if it's CROWBAR is long
>enough.
>
>This is known as the "lever" effect.
>
>Basically MICROWAVE doors are designed as LEVERS/crowbars.
>
>The longer the door, the easier it is to BREAK it if somebody where to
>accidently walk or push against he MICROWAVE door when it's open ?!
>
>I am extremely annoyed at SAMSUNG for limitting the door to 90 degrees ?!
>
>Is there any reason why to do so ?
>
>Is there any reason why not to give the user an option for 90 or 180
>degrees
>?!
>
>I'd prefer 180 degrees to avoid breaking off the door ?!
"
Oh, you'd still break it. You break everything.
"
I told her because our brains contain neural networks which are not precise.
Human beings make mistakes all the time.
I also gave her an example:
Emergency/situation/panic somebody runs against the door.
She kinda agreed it was a shit design... her microwave, which happened to be
a very nice black samsung classic also has the same 90 door limitation.
Bye,
Skybuck.
Spehro Pefhany
Apr 24, 2015, 4:34:18 PM4/24/15
to
engineering mind. The Japanese and Korean engineers responsible for
microwave ovens simply cannot fathom the intricacies of a 120° hinge:-
http://www.cabinetparts.com/media/images/auto/237e31aa8dadb937e55fc5a424caa1fe.jpg
--sp
Skybuck Flying
Apr 24, 2015, 4:37:00 PM4/24/15
to
My advice would be to place these kinds of microwaves as close as possible
against walls so the door could slam against a wall.
However I can see a major problem and risk with Combis.
This microwave actually also has an oven.
If the very hot door slams against the wall... the wall might catch fire ?!
Perhaps this is a reason why they limit it to 90 degrees ?!
There is even a sticker on top: "watch out", "hot", "heat hazard" something
like that...
I ll go take a look.
"Hot Surface" it says.
As far as I know this was the best one available at local store... and I
needed one as soon as possible.
The thing looks nice... is a bit too big... had to get a special table for
it...
But for now this will hopefully do.
In a few moments I will read the manual....
However let this be a warning to people that these COMBIS can be dangerous
?! So I suspect.
The salesman told me... nowadays... most of these devices are COMBIS...
Which means Microwave + Oven in one.
Bye,
Skybuck.
against walls so the door could slam against a wall.
However I can see a major problem and risk with Combis.
This microwave actually also has an oven.
If the very hot door slams against the wall... the wall might catch fire ?!
Perhaps this is a reason why they limit it to 90 degrees ?!
There is even a sticker on top: "watch out", "hot", "heat hazard" something
like that...
I ll go take a look.
"Hot Surface" it says.
As far as I know this was the best one available at local store... and I
needed one as soon as possible.
The thing looks nice... is a bit too big... had to get a special table for
it...
But for now this will hopefully do.
In a few moments I will read the manual....
However let this be a warning to people that these COMBIS can be dangerous
?! So I suspect.
The salesman told me... nowadays... most of these devices are COMBIS...
Which means Microwave + Oven in one.
Bye,
Skybuck.
Casper H.S. Dik
Apr 24, 2015, 4:54:12 PM4/24/15
to
Spehro Pefhany <spef...@interlogDOTyou.knowwhat> writes:
>To make a hinge that opens more than 90 degrees requires a European
>engineering mind. The Japanese and Korean engineers responsible for
>microwave ovens simply cannot fathom the intricacies of a 120° hinge:-
In my last home I had an internal door that opened 180°. (Into
>To make a hinge that opens more than 90 degrees requires a European
>engineering mind. The Japanese and Korean engineers responsible for
>microwave ovens simply cannot fathom the intricacies of a 120° hinge:-
a small room, so this was needed). It was designed and build
around 1895.
Casper
Spehro Pefhany
Apr 24, 2015, 5:03:18 PM4/24/15
to
On 24 Apr 2015 20:54:06 GMT, Casper H.S. Dik
Pocket doors are another thing that has been around since Victorian
times, but saving floor space wasn't that important..
--sp
times, but saving floor space wasn't that important..
--sp
John Larkin
Apr 24, 2015, 5:45:32 PM4/24/15
to
Don Y
Apr 24, 2015, 5:51:40 PM4/24/15
to
is outside the plane of the door itself, the door will open 180 degrees
(or more!). The limiting factor is usually the wall(s) adjacent to the
hinge. (interference between the hinge's leafs -- certain manufacturing
styles -- usually limits this to about 200 degrees though many will approach
360)
E.g., many homes locate doors in corners so there is an adjoining
orthogonal wall that effectively limits the extent to which the door can
be opened. (have a look at your other doors to see; also, imagine removing
the door from the leaf and imagining how much *further* the leaf could
move if the door's interference with the adjoining wall was removed from
consideration)
A kitchen appliance's door may opt for restrained range of motion to
prevent the opened door from hitting an adjoining appliance. Or,
some other "obstacle" expected to be nearby. E.g., our toaster/conv
oven has a door that opens downward. There are "stops" deliberately
included in the design to prevent the door from falling into the
countertop (ditto for the regular oven wrt the floor!)
Or, otherwise restricting the locations in which those appliances can
be sited. (notice where your refrigerator is located and how far
you can "conveniently" open its door).
Don Y
Apr 24, 2015, 6:28:54 PM4/24/15
to
On 4/24/2015 2:51 PM, Don Y wrote:
> In the US, most doors are mounted with butt hinges. As long as the knuckle
> is outside the plane of the door itself, the door will open 180 degrees
> (or more!). The limiting factor is usually the wall(s) adjacent to the
> hinge. (interference between the hinge's leafs -- certain manufacturing
> styles -- usually limits this to about 200 degrees though many will approach
> 360)
Grrr... that "200" should havebeen "280". Lack of finger dexterity this
> In the US, most doors are mounted with butt hinges. As long as the knuckle
> is outside the plane of the door itself, the door will open 180 degrees
> (or more!). The limiting factor is usually the wall(s) adjacent to the
> hinge. (interference between the hinge's leafs -- certain manufacturing
> styles -- usually limits this to about 200 degrees though many will approach
> 360)
ealry in the morning! :<
RogerR
Apr 24, 2015, 7:26:51 PM4/24/15
to
The problem is the safety switch design not the door design per se.
The safety switch needs to be hidden so it cannot be overridden.
The door action need to operate it.
It is a matter of designing a more complicated switch / door interface.
--
--- news://freenews.netfront.net/ - complaints: ne...@netfront.net ---
The safety switch needs to be hidden so it cannot be overridden.
The door action need to operate it.
It is a matter of designing a more complicated switch / door interface.
--
--- news://freenews.netfront.net/ - complaints: ne...@netfront.net ---
Jasen Betts
Apr 24, 2015, 7:31:20 PM4/24/15
to
> Is there any reason why not to give the user an option for 90 or 180 degrees
> ?!
>
> I'd prefer 180 degrees to avoid breaking off the door ?!
Same reason as with cars, and cabnetry. Exposed hinges are ugly. Ugly does not
> ?!
>
> I'd prefer 180 degrees to avoid breaking off the door ?!
sell well.
--
umop apisdn
René Artois
Apr 25, 2015, 8:40:23 AM4/25/15
to
Skybuck Flying schreef op 24-4-2015 om 22:15:
> Hello,
>
You are strontvervelend.
> Hello,
>
You are strontvervelend.
BugHunter
Apr 25, 2015, 8:45:19 AM4/25/15
to
=?windows-1252?Q?Ren=E9_Artois?= <noe...@infrance.fr> schreef:
--
____________________________________________
Bye, BugHunter.
> Skybuck Flying schreef op 24-4-2015 om 22:15:
> > Hello,
> >
> You are strontvervelend.
And das ist just soft outgeprest.
> > Hello,
> >
> You are strontvervelend.
--
____________________________________________
Bye, BugHunter.
Skybuck Flying
Apr 26, 2015, 7:21:17 AM4/26/15
to
"BugHunter" wrote in message news:mhg26u$hbo$1...@dont-email.me...
=?windows-1252?Q?Ren=E9_Artois?= <noe...@infrance.fr> schreef:
> Skybuck Flying schreef op 24-4-2015 om 22:15:
> > Hello,
> >
> You are strontvervelend.
"
And das ist just soft outgeprest.
"
Bye,
Skydrol.
mpm
Apr 27, 2015, 12:55:41 AM4/27/15
to
Jeff Liebermann
Apr 27, 2015, 1:21:08 AM4/27/15
to
On Sun, 26 Apr 2015 21:55:37 -0700 (PDT), mpm <mpmi...@aol.com>
wrote:
>The microwave door is 90 degrees so that it matches the polarity of the
>electromagnetic waves inside the oven. If it were 89 degrees, or 91 degrees,
>the food wouldn't cook as well.
Actually, that is a problem, sorta. The original design of the
microwave oven cavity called for parallel walls. That creates
standing waves resulting in reinforcement peaks and cancellation
nulls, which translate into hot spots and cold spots in my dinner. The
mechanism is similar to auditorium and concert hall acoustics, which
are intentionally designed not to have any parallel walls. With a bit
of clever wall design, it might even be possible to eliminate the need
for the rotating carousel in the oven.
I just checked my Panasonic Sensor 1300w oven. The open door stops at
exactly 90 degrees. Obviously, this could not be an accident and must
therefore be a conspiracy.
--
Jeff Liebermann je...@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558
wrote:
>The microwave door is 90 degrees so that it matches the polarity of the
>electromagnetic waves inside the oven. If it were 89 degrees, or 91 degrees,
>the food wouldn't cook as well.
microwave oven cavity called for parallel walls. That creates
standing waves resulting in reinforcement peaks and cancellation
nulls, which translate into hot spots and cold spots in my dinner. The
mechanism is similar to auditorium and concert hall acoustics, which
are intentionally designed not to have any parallel walls. With a bit
of clever wall design, it might even be possible to eliminate the need
for the rotating carousel in the oven.
I just checked my Panasonic Sensor 1300w oven. The open door stops at
exactly 90 degrees. Obviously, this could not be an accident and must
therefore be a conspiracy.
--
Jeff Liebermann je...@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558
mpm
Apr 27, 2015, 8:14:50 AM4/27/15
to
On Monday, April 27, 2015 at 1:21:08 AM UTC-4, Jeff Liebermann wrote:
> On Sun, 26 Apr 2015 21:55:37 -0700 (PDT), mpm
> On Sun, 26 Apr 2015 21:55:37 -0700 (PDT), mpm
My home microwave has a carosel; the one at the office has an RF stirrer.
And neither one can match the performance of the outdoor propane grill when it comes to "real man" food. :) --even if that's hoof from Costco!
A engineering colleague of mine was under contract a couple years ago to develop novel foil covers for microwave dinners so that the individual food compartments would cook at different rates, and brown better. I recall there being some rather unique patterns in the foil; I suspect because of the varying polarizations while the food cooks. I don't know if this advancement is on the market yet or not since I don't eat microwave TV dinners. I don't recall the (food) manufacturer but it was one of the larger ones. Maybe P&G?
Jeff Liebermann
Apr 27, 2015, 4:23:00 PM4/27/15
to
On Mon, 27 Apr 2015 05:14:46 -0700 (PDT), mpm <mpmi...@aol.com>
wrote:
>You do realize I was just dumbing down to Skybuck's level, right?
Yep. That's why I took your reply and tried to raise it back to at
least the SILLI (Standard Intelligence Level for Limited Intelligence)
level.
I was quite serious about the non-parallel walls helping to even out
the RF distribution. Too bad such a packaging is both awkward and
ugly.
>My home microwave has a carosel; the one at the office has an RF stirrer.
I recently destroyed mine:
<http://www.11junk.com/jeffl/pics/drivel/slides/burned-yam.html>
That was 16 minutes instead of 6 minutes. The yams caught fire,
burned with a bright red glow, filled the house with smoke, and coated
the inside of the oven with a smelly yellow stain, which I can't seem
to remove, even with solvents and abrasives. The oven still works,
but everything I cook reeks of burned yams. It also seemed to have
ruined the kitchen smoke alarm, which was stuck on.
>And neither one can match the performance of the outdoor propane grill
>when it comes to "real man" food. :) --even if that's hoof from Costco!
A friend bought a $1500 outdoor propane grill recently. I was
suitably impressed by the cooking, but find I can do as well with a
hibachi, charcoal, and two thermometers (inside and surface). At $30
for dinner for two at a minimal restaurant, the $1500 could have been
better spent on 50 restaurant meals.
Note: Pointing this out to a barbeque fanatic is guaranteed to earn
you the worst cut, probably burnt. Not recommended.
>A engineering colleague of mine was under contract a couple years
>ago to develop novel foil covers for microwave dinners so that
>the individual food compartments would cook at different rates,
>and brown better. I recall there being some rather unique patterns
>in the foil; I suspect because of the varying polarizations while
>the food cooks. I don't know if this advancement is on the market
>yet or not since I don't eat microwave TV dinners. I don't recall
>the (food) manufacturer but it was one of the larger ones. Maybe P&G?
Great. I buy a maximum power output microwave inverter oven (1300
watts), and your colleague provides attenuation and reflections so
that most of the power is wasted. Yeah, that will work, but there are
better ways. For example, the oven could read the bar code or RFID
chip on the package, weight the contents, measure the initial
temperature (for defrosting), and calculate a suitable food reflow
profile. A separate antenna for creating a spot beam might help.
Break apart TV dinner trays placed in various areas of the oven that
are designated as hot or worm, might also work.
The problem is that surveys have shown that this would be too
automated for most consumers to still be considered cooking. So, the
industry has produced halfway measures, such as my Panasonic Sensor
1300w, which makes really bad guesses.
<http://shop.panasonic.com/home-and-office/microwave-ovens/countertop-microwave-ovens/NN-SN651W.html>
I like the foil patterns idea, but maybe a metal grill template might
be more interesting:
<http://upload.wikimedia.org/wikipedia/en/8/82/Microwave_metal_shelf.JPG>
I did some thinking about the problem of the door not opening more
than 90 degrees. It looks like the choke joint and outer cover, that
form part of the RF shielding on the oven need to overlap the door
slightly. The choke joint requires a recessed surface, while the case
shield requires a projecting surface. There's no way to design a
hinge that will cause the door to connect to the recessed surface
forming a choke joint, while also allowing the cover to overlap the
door when closed. The best you can do is stop at 90 degrees before
the door hits the projecting case. However, it could be done with one
of those elaborate multi-jointed cabinet hinges, as previously
mentioned.
wrote:
>You do realize I was just dumbing down to Skybuck's level, right?
least the SILLI (Standard Intelligence Level for Limited Intelligence)
level.
I was quite serious about the non-parallel walls helping to even out
the RF distribution. Too bad such a packaging is both awkward and
ugly.
>My home microwave has a carosel; the one at the office has an RF stirrer.
<http://www.11junk.com/jeffl/pics/drivel/slides/burned-yam.html>
That was 16 minutes instead of 6 minutes. The yams caught fire,
burned with a bright red glow, filled the house with smoke, and coated
the inside of the oven with a smelly yellow stain, which I can't seem
to remove, even with solvents and abrasives. The oven still works,
but everything I cook reeks of burned yams. It also seemed to have
ruined the kitchen smoke alarm, which was stuck on.
>And neither one can match the performance of the outdoor propane grill
>when it comes to "real man" food. :) --even if that's hoof from Costco!
suitably impressed by the cooking, but find I can do as well with a
hibachi, charcoal, and two thermometers (inside and surface). At $30
for dinner for two at a minimal restaurant, the $1500 could have been
better spent on 50 restaurant meals.
Note: Pointing this out to a barbeque fanatic is guaranteed to earn
you the worst cut, probably burnt. Not recommended.
>A engineering colleague of mine was under contract a couple years
>ago to develop novel foil covers for microwave dinners so that
>the individual food compartments would cook at different rates,
>and brown better. I recall there being some rather unique patterns
>in the foil; I suspect because of the varying polarizations while
>the food cooks. I don't know if this advancement is on the market
>yet or not since I don't eat microwave TV dinners. I don't recall
>the (food) manufacturer but it was one of the larger ones. Maybe P&G?
watts), and your colleague provides attenuation and reflections so
that most of the power is wasted. Yeah, that will work, but there are
better ways. For example, the oven could read the bar code or RFID
chip on the package, weight the contents, measure the initial
temperature (for defrosting), and calculate a suitable food reflow
profile. A separate antenna for creating a spot beam might help.
Break apart TV dinner trays placed in various areas of the oven that
are designated as hot or worm, might also work.
The problem is that surveys have shown that this would be too
automated for most consumers to still be considered cooking. So, the
industry has produced halfway measures, such as my Panasonic Sensor
1300w, which makes really bad guesses.
<http://shop.panasonic.com/home-and-office/microwave-ovens/countertop-microwave-ovens/NN-SN651W.html>
I like the foil patterns idea, but maybe a metal grill template might
be more interesting:
<http://upload.wikimedia.org/wikipedia/en/8/82/Microwave_metal_shelf.JPG>
I did some thinking about the problem of the door not opening more
than 90 degrees. It looks like the choke joint and outer cover, that
form part of the RF shielding on the oven need to overlap the door
slightly. The choke joint requires a recessed surface, while the case
shield requires a projecting surface. There's no way to design a
hinge that will cause the door to connect to the recessed surface
forming a choke joint, while also allowing the cover to overlap the
door when closed. The best you can do is stop at 90 degrees before
the door hits the projecting case. However, it could be done with one
of those elaborate multi-jointed cabinet hinges, as previously
mentioned.
Skybuck Flying
Apr 28, 2015, 11:36:47 AM4/28/15
to
I'll tell you why I had to buy a new one according to other folks ;)
Guess what... ;)
The old one was crumbling apart... it was a white honeywell.
The steam from the meals crumbled it's ceiling inside...
That white plastic was coming onto my dinner.
For now on... after nuking my food... I will remove it from the microwave
immediatly and leave the door open... so it can cooldown.
The food manufacturers say to leave it standing 1 minute... well they can
forget about that...
I'll leave it standing for 1 minute... but not inside the microwave to
prevent heat damage to it.
This new samsung has me worried a little bit...
I see at least one plastic cable inside of it... near the light...
I wonder what would happen if I use it's oven mode...
I cannot imagine that plastic to be safe... in oven mode...
I will have to read a review about this smart microwaveoven sometime...
I just had to buy this one immediatly... it seemed to be the best one of the
bunch.
Bye,
Skybuck.
Guess what... ;)
The old one was crumbling apart... it was a white honeywell.
The steam from the meals crumbled it's ceiling inside...
That white plastic was coming onto my dinner.
For now on... after nuking my food... I will remove it from the microwave
immediatly and leave the door open... so it can cooldown.
The food manufacturers say to leave it standing 1 minute... well they can
forget about that...
I'll leave it standing for 1 minute... but not inside the microwave to
prevent heat damage to it.
This new samsung has me worried a little bit...
I see at least one plastic cable inside of it... near the light...
I wonder what would happen if I use it's oven mode...
I cannot imagine that plastic to be safe... in oven mode...
I will have to read a review about this smart microwaveoven sometime...
I just had to buy this one immediatly... it seemed to be the best one of the
bunch.
Bye,
Skybuck.
Jeff Liebermann
Apr 28, 2015, 7:41:55 PM4/28/15
to
On Tue, 28 Apr 2015 17:37:09 +0200, "Skybuck Flying"
<skybu...@hotmail.com> wrote:
>The old one was crumbling apart... it was a white honeywell.
>The steam from the meals crumbled it's ceiling inside...
>That white plastic was coming onto my dinner.
The inside of a microwave oven is thermosetting plastic powder coated
<skybu...@hotmail.com> wrote:
>The old one was crumbling apart... it was a white honeywell.
>The steam from the meals crumbled it's ceiling inside...
>That white plastic was coming onto my dinner.
steel, not plastic. The steel is powder coated, not painted, and is
not water soluble. If it's crumbling, then someone didn't clean the
steel very well during powder coating.
>For now on... after nuking my food... I will remove it from the microwave
>immediatly and leave the door open... so it can cooldown.
crumble and fall off.
>The food manufacturers say to leave it standing 1 minute... well they can
>forget about that...
problem is that despite the carousels and stirrers, the distribution
of RF in the cavity is not uniform. You'll get hot spots and cold
spots no matter what you do. If you're unlucky enough to bite into
something cooked in a hot spot, you'll get burned. Letting the food
sit for 1 minute evens out the temperature of the food (by
conduction).
>I'll leave it standing for 1 minute... but not inside the microwave to
>prevent heat damage to it.
>This new samsung has me worried a little bit...
>I see at least one plastic cable inside of it... near the light...
>I wonder what would happen if I use it's oven mode...
>I cannot imagine that plastic to be safe... in oven mode...
and put it into the microwave. Cook for a minute or two. If it gets
warm, it might be a problem. If it's the same temperature as the
oven, it's safe.
>I will have to read a review about this smart microwaveoven sometime...
or plus. They never seem to meet those expectations.
>I just had to buy this one immediatly... it seemed to be the best one of the
>bunch.
doesn't work the way you imagined. A little research is always
helpful.
>Bye,
I keep hoping.
> Skybuck.
mpm
Apr 29, 2015, 7:47:06 AM4/29/15
to
On Monday, April 27, 2015 at 4:23:00 PM UTC-4, Jeff Liebermann wrote:
> I recently destroyed mine:
> <http://www.11junk.com/jeffl/pics/drivel/slides/burned-yam.html>
> That was 16 minutes instead of 6 minutes. The yams caught fire...
> I recently destroyed mine:
> <http://www.11junk.com/jeffl/pics/drivel/slides/burned-yam.html>
On the plus side, at least you didn't peel the wallpaper. :)
I once made a pumpkin pie using the recipe on the side of the can.
Was quite proud of myself too.
Unfortunately, it would have been a contender for your burnt yams because I somehow managed to leave out the sugar. Can't say I'd recommend that.
But speaking of timers, our micorwave has a popcorn bag setting. Actually, it has settings for both the big (traditional) size bags, and the individual serving bags. In both cases, I estimate the oven wants to run about 20 seconds too long.
Skybuck Flying
Apr 29, 2015, 2:55:51 PM4/29/15
to
Holyhell,
I just discovered I made a little typo hahaha in the subject line lol:
Re: Samsung Microwave/Over door stuck at 90 degrees when open ?!
Has to be:
Re: Samsung Microwave/Oven door stuck at 90 degrees when open ?!
TATA !
By the way... I just saw Windows 10 Build Presentation...
It looks quite good, much much better than Windows 8.
I feel confident my next PC will be pretty awesome.
Also holo lens if every sold seems kinda cool too.
Bye,
Skybuck.
I just discovered I made a little typo hahaha in the subject line lol:
Re: Samsung Microwave/Over door stuck at 90 degrees when open ?!
Has to be:
Re: Samsung Microwave/Oven door stuck at 90 degrees when open ?!
TATA !
By the way... I just saw Windows 10 Build Presentation...
It looks quite good, much much better than Windows 8.
I feel confident my next PC will be pretty awesome.
Also holo lens if every sold seems kinda cool too.
Bye,
Skybuck.
Dave Platt
May 4, 2015, 8:08:07 PM5/4/15
to
In article <d3ae0$553fa90a$5419aafe$40...@news.ziggo.nl>,
marketed for food-service use.
At the end of the cooking cycle, it turns off the microwave generator,
but it leaves the fan running. The fan runs until the oven "decides"
that the food is no longer actively cooking and emitting steam. I'm
not sure whether it's detecting exhaust-air temperature, or humidity,
or is just using a timer... but the cool-down time does seem to be
sensitive to how hot the food had gotten.
Skybuck Flying <skybu...@hotmail.com> wrote:
>I'll tell you why I had to buy a new one according to other folks ;)
>
>Guess what... ;)
>
>The old one was crumbling apart... it was a white honeywell.
>
>The steam from the meals crumbled it's ceiling inside...
>
>That white plastic was coming onto my dinner.
>
>For now on... after nuking my food... I will remove it from the microwave
>immediatly and leave the door open... so it can cooldown.
>
>The food manufacturers say to leave it standing 1 minute... well they can
>forget about that...
A few years ago I bought an Amana "commercial" microwave oven,
>I'll tell you why I had to buy a new one according to other folks ;)
>
>Guess what... ;)
>
>The old one was crumbling apart... it was a white honeywell.
>
>The steam from the meals crumbled it's ceiling inside...
>
>That white plastic was coming onto my dinner.
>
>For now on... after nuking my food... I will remove it from the microwave
>immediatly and leave the door open... so it can cooldown.
>
>The food manufacturers say to leave it standing 1 minute... well they can
>forget about that...
marketed for food-service use.
At the end of the cooking cycle, it turns off the microwave generator,
but it leaves the fan running. The fan runs until the oven "decides"
that the food is no longer actively cooking and emitting steam. I'm
not sure whether it's detecting exhaust-air temperature, or humidity,
or is just using a timer... but the cool-down time does seem to be
sensitive to how hot the food had gotten.
Lasse Langwadt Christensen
May 4, 2015, 8:16:19 PM5/4/15
to
electrics, it had a switching supply instead of the more usual transformer
-Lasse
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