In general:
Would the meat need to be covered while cooking, and if so with what? (There's no cover for my dish, and I assume plastic wrap would melt).
How much time would the extra heat reduce the cooking time... maybe 20%?
Specifically:
Would it be appropriate to cook frozen (thawed) cod on a microwave browning dish? I'm not sure if or when fish should be browned.
For raw chicken thighs on a microwave browning dish; any tips to get the skin as browned or crispy-ish as possible?
