Toast in Microwave

67,402

2

5

Introduction: Toast in Microwave

I wanted toast but didn't have a toaster and I looked it up on instructables and I have a improved version of user aidangdolan version

Step 1: Get Your Bread and a Paper Towel

Get a price of bread and a paper towel(optional)

Step 2: Place in Microwave

Place the bread on top of paper towel in microwave

Step 3: 30 Seconds

Close door and start for 30 seconds

Step 4: Take It Out and Check

Take out the bread and check if done if not put back in for another 30 seconds

Step 5: Eat

When done the bread won't necessarily be brown it will just be crispy now eat

Step 6: Another Option

Just buy a toaster

Be the First to Share

    Recommendations

    • Big vs Small Challenge

      Big vs Small Challenge
    • Fix It Challenge

      Fix It Challenge
    • STEM Contest

      STEM Contest

    5 Comments

    0
    giagws2
    giagws2

    Question 1 year ago on Step 3

    My microwave oven has a power setting. It has 10 settings 10 being the hottest and 1 being the coldest. So which one should i choose? Thx in advance!

    1
    Nthfixer
    Nthfixer

    Tip 3 years ago on Introduction

    1. Crumple up a paper towel or two and lay your bread on that. Allows steam to escape, creating possibility of crunchiness without overcooking.

    2. Microwave bread on Reheat Pizza function, watching the time and turning bread over about halfway through. Then, assuming it's still soft at end, add maybe 30 seconds.

    If you overcook it, it gets REALLY hard, though is still good if you break it up with a table knife or like that. If you undercook it, it's still chewy.

    0
    Kyzz
    Kyzz

    5 years ago on Introduction

    Did you know, the sugars in the surface of the bread start to caramelise when heated, that is why toast appears kinda brown...

    0
    kpataska
    kpataska

    Reply 5 years ago on Introduction

    This is known as the Maillard Reaction.....

    I rather doubt a microwave can do this, as there isn't enough heat generated for the reaction to begin.....

    0
    VinceN13
    VinceN13

    Reply 4 years ago

    Actually caramelization is different from Maillard. Caramelization is the browning of sugars and Maillard is the browning of proteins and each reaction is chemically different.