We bought one of their microwavable Flaky Crust Turkey pot pies. When I started to nuke it, to my surprise, the instructions were to remove it from the carton and cook for 11 to 12 minutes. There was NOT one of those cartons with the gray/silver film across the top. Damn. I didn’t want to wait 2 hours, including preheat time, so I popped it in. Lo and behold, the crust cooked to a beautiful light golden brown. In fact, the instructions warned against the crust browning prematurely in a conventional oven and instructed you to cover it with aluminum foil if that happened, and continue cooking.
How did they do this? Was there some ingredient in the crust that helped it brown in the microwave? Or is it a myth that microwaves won’t brown breads and meats? If so, why do other people use the gray/silver lining?