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  1. The IC-705 and FT-818 are two radios perfect for microwave operation. The five most popular bands in VK are 23cm (1.2 GHz), 13cm (2.4 GHz), 9cm (3.4 GHz), 6cm (5.7 GHz) and 3cm (10 GHz). Once you’ve mastered these, the challenges continue with 12mm, 6mm, 4mm and even higher. Before you go any further, have a look at the video below, then read ...

  2. Apr 1, 2024 · 1. Place the ham slices on a microwave-safe dish or plate. Make sure they are arranged in a single layer for even cooking. 2. Cover the dish or plate with microwave-safe plastic wrap. This will help retain the moisture and prevent the ham from drying out. 3. Set the microwave to medium-high or 70% power.

  3. Page 23 Vegetables 4. Cover vegetables when cooking If using plastic wrap, turn back 1. Always use mi ..fe cookware. one corner to vent. 2. Salt vegetables after cooking, Sailing bet'ore cooking may cause 5. Larger vegetable pieces will take longer to cook than smaller darkening and dehydration of surface.

  4. Aug 22, 2023 · Place the ham in the microwave: Place the ham on a microwave-safe roasting rack or in a microwave-safe dish. 2. Set the power level: Select the convection microwave setting and adjust the power level to 70-80%. 3. Set the cooking time: The cooking time will vary depending on the size and type of ham. As a general rule, allow 10-12 minutes per ...

  5. Beacons currently operate in all bands between 1.3GHz and 47GHz. They always transmit a CW identification (call sign) and many transmit beacon information in a digital format. A very useful resource available to the microwave amateur is the web-based www.beaconspot.uk, which lists all active beacons together with their status and operating ...

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  7. Heat them up by setting your timer between 30 seconds to 1 minute depending on your microwave’s power capacity. After heating the ham slices, use a meat thermometer to check if it has reached an internal temperature of 165℉ (73.8℃). If not, return the plate inside the microwave for another 15-30 seconds until it’s fully cooked.

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