I've had hot pockets once and I won't lie. I didn't like their taste and do not understand how people can eat that stuff, but back onto the subject of microwave ovens...
I've found when reheating meals, the even heat will depend on two factors. The temperature of the meal before heating and its sugar content. I never put anything frozen into the microwave, only thawed. I never put a meal into the oven without a cover, be it a glass or plastic container cover to retain moisture. If the meal has an accompanying sauce especially if I know it has sugar in it, I put the sauce jar in a pot of hot water on the stove to heat up, so it goes without being said I don't buy sauces, I usually just make my own and keep them in glass jars.
Interesting, I had not considered the sugar content as a factor when using the microwave.
Oh yea, I had to find that one out the hard way by burning or drying out meals simply in the process of reheating them in the microwave oven. I found myself reflecting on my high school physics and chemistry to remember that sugar is a carbohydrate and like any starchy food they can heat up evenly within seconds when excited by heat, while meats need at least a few minutes because it's primarily protein and fat. As for the sauces, I make my own and I've found that simply fully reheating a sauce can vastly extend the shelf life.
Like reheating the entire thing every time extends its life? I would have thought that would shorten it.
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