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