On Wed, 7 Mar 2001 21:52:15 -0700, Lorenzo <[log in to unmask]> wrote: >I read your Microwave guide, question? How do you >decide when it (the meat) is done? In a word: experience - and consistency in the size,cuts of meat. For example, chicken breast: just until there is a faint pink spot left - not more! -- that's the trick. Philip Thrift http://www.paleofitness.com