What does heat stabilizer do (from a chemical perspective)?
How much should you add to 1 cup of plastic?
I normally add 4 drops...on the 3rd re-heat of virgin. 3 drops on any re-melt of a bait.
Does heat stabilizer make the plastic "softer" or "harder"?
I like to use a digital cooking thermometer (make sure it's good to over 400 degrees..)
Like this one:
http://www.target.com/p/Taylor-Weekend-Warrior-Antimicrobial-Digital-Instant-Read-Thermometer-Stainless-Steel/-/A-10376027Also, remember that anything that is microwaved may continue to "cook" for a period of time (the molecules stay excited and vibrating)!!! Don't think so? Heat you plastic to 350 and stir with the digital food thermometer (the long stainless steel probe is perfect for that) and watch how high you temperature goes!!! I'd bet if you are heating to 375...the plastic is going over 400 degrees within the first 30 seconds out of the microwave.
From:
http://www.fsis.usda.gov/factsheets/microwave_ovens_and_food_safety/index.asp#14Microwaves cause water, fat, and sugar molecules to vibrate 2.5 million times per second, producing heat. After the oven is off or food is removed from the oven, the molecules continue to generate heat as they come to a standstill. This additional cooking after microwaving stops is called "carryover cooking time," "resting time," or "standing time." It occurs for a longer time in dense foods such as a whole turkey or beef roast than in less-dense foods like breads, small vegetables and fruits. During this time, the temperature of a food can increase several degrees. For that reason, directions may advise to let a food "rest" for a few minutes after turning off the oven or removing food from the oven.
I set my microwave down to medium at the end of the heating cycle...or I often get scorching. This is probably more important if you have a high wattage microwave ...which will cook faster than a lower wattage unit.
(read the "Time-to-Boil Test" in the above mentioned article).