A.
Steam is normally produced during cooking operations. This microwave
oven has been made to vent this steam out of the side and top vents,
occasionally this steam condenses on the door and water then drips out at
the bottom of the door. This is quite normal and safe.
Q.
Does microwave energy pass through the viewing screen in the door?
A.
No. The screen reflects the energy to the oven cavity, the holes, or ports are
made to allow light to pass, they do not let microwave energy through.
Q.
Will the microwave oven be damaged if it operates while empty?
A.
Yes. Never run it empty.
Q.
Why do eggs sometimes pop?
A.
When baking or poaching eggs, the yolk may pop due to steam build-up
inside the yolk membrane. To prevent this, simply pierce the yolk with a
toothpick before cooking. Never cook eggs without piercing their shells.
Q.
Why is standing time recommended after the cooking operation has been
completed?
A.
Standing time is very important.
With microwave cooking, the heat is in the food, not in the oven. Many foods
build up enough internal heat to allow the cooking process to continue, even
after the food is removed from the oven. Standing time for joints of meat,
large vegetables and cakes is to allow the inside to cook completely, without
overcooking the outside.
Q.
Why does my oven not always cook fast as the microwave cooking guide
says?
A.
Check your cooking guide again, to make sure you’ve followed directions
exactly and to see what might cause variations in cooking times. Cooking
guide times and heat settings are suggestions, to help prevent overcooking
the most common problem in getting used to a microwave oven. Variations
in the size, shape and weights could require longer cooking time. Use your
own judgement along with the cooking guide suggestions to check whether
the food has been properly cooked just as you would do with a conventional
cooker.
Q.
Why do sparks and crackling (arcing) occur in the oven?
A.
There may be several reasons why sparks and crackling (arcing) within the
cavity happens.
* You have left a fork or other metal utensils in the oven.
* You are using dishes with metal parts or trim (silver or gold).
* You are using a large amount of metal foil.
* You are using a metal twist tie.
T
T
R
R
O
O
U
U
B
B
L
L
E
E
S
S
H
H
O
O
O
O
T
T
I
I
N
N
G
G
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