When heating up small amounts of cooked vegetables (i.e. 10-20 peas or
10-20 kernels of corn, small pieces of carrots, broccoli), I almost
always notice "sparking" in the food after about 5 sec. And if I
continue heating, it will actually produce flames usually in 10-13
seconds.
I have an 1100watt Emerson microwave. It seems to do about the same
thing on all 10 power levels (although it may happen quicker on higher
power levels). I have only noticed it with vegetables.
Is this occurring just because there is such a small amount of food
being heated? Is it just getting so hot that it causes fire? When I
take it out, it doesn't feel that hot. Has anyone else seen anything
like this? Could the microwave have something wrong with it?
Thanks,
JBreits