Something that may be an issue with cooking completely and just a thought here: microwaves can have cold spots, even in those which move the bowl or cup while operating. Anyone looking in my microwave will see my little folded paper towel pad that the cup sits on while cooking is off-set. My unit moves items in a circular fashion but I had to take time to find this cold spot in mine because I got really variable temperatures, even cooking on high, when items were set in the center of the unit. One inch off-center is where the full heat is found in mine.
If you are going to look for a cold spot, use plain old vegetable oil. I used a cheap brand of cooking oil and poured it right back in the bottle when I was done and chucked in the trash....as a safe-guard against picking up some baddy in a unit used for heating this plastic. When you do this, use cups of at least one cup of volume and allow each cup and oil to cool completely before heating again. I cut a piece of paper to fit the inside of the lip on the glass tray and drew a circle at one and two inches and made an X every 45 degrees. I used several cups, but only one was heated at a time and its oil was poured into a chilled cast iron pan to help cool quickly to room temp. Remember that you have to read the temp of the cooled oil just like you do the heated oil....the oil has to start out the same temp each time to be accurate. I did a test cup to determine the time it took to heat the oil to 350 degrees assuming that the center of the glass was the hottest. I numbered each X and the center. Using the predetermined time I heated a cup at each numbered X, removed and stirred and read the temp using a digital thermometer and recorded the temp on a note pad.
In my stove the most consistent heat comes one inch off-center on the revolving glass. It doesn't matter which X it was but it mattered that the cup has to be the one inch off center.
With the many variations in heating methods and the separation needed between commercial and home hobbyist type of heating, sometime little things can make a huge difference. Not meaning any disrespect for the commercial elements here, heating and handling very large amounts of plastic and how it is done on a large scale perhaps will not pertain to those mixing and cooking, say, a cup at a time or even less. Small batches are very critical of heat. Small batches also need to be stirred more than one time through the initial cooking time to assure thorough cooking.
As for too much stabilizer.....I use maybe thirty drops in a 4 ounce batch of clear with glitter or any other very light transparent color where scorching can be an issue and each time I slip these colors back into the oven to re-heat -re- melt they get another dose of stabilizer. I have never had stabilizer cloud a bait.
