QUESTIONS AND ANSWERS
OPERATION
Q.
What is wrong when the oven light does not glow
during cooking?
A.
The light bulb has burned out.
Q.
Why is steam coming out of the air exhaust bent?
A.
Steam is normally procedure during cooking. The
microwave oven has been made to vent this
steam.
Q.
Can the microwave oven be damaged if it
operates empty?
A.
Yes. Never operate while empty or without the
turntable.
Q.
When the oven is plugged in to a wall outlet for
the first time, it may not work properly. What is
wrong?
A.
When the oven is plugged in for first time or when
power resumes after a power interruption, the
microcomputer used in the oven control may
temporarily become scrambled and fail to function
as programmed. Unplug the oven from the 120-
volt household outlet and then plug it back in. The
microcomputer will then reset for proper
functioning.
Q.
Why do I see light reflection around the outer
case?
A.
This light is from the oven light located outside
the oven cavity.
Q.
Why is there noise coming from the turntable
when the oven is turned on?
A.
This noise occurs when the turntable roller rest
and oven bottom are dirty. Frequent cleaning of
these parts should eliminate or reduce this noise.
Q. Can I use either metal or aluminum pans in
my microwave oven?
A.
Usable metal includes aluminum foil for shielding,
small skewers and shallow foil trays (if is 3/4 inch
deep and filled with food to absorb microwave
energy). Never allow metal to touch walls or door.
FOODS
Q.
What is wrong when baked foods have a hard,
dry brown spot?
A.
This is caused by overcooking. Shorten cooking
or reheating time.
Q.
Why do eggs sometimes pop?
A.
The egg yolk may pop because of steam build up
inside the membrane. To prevent this, simply
piece the membrane with a toothpick before
cooking it.
Caution: Never microwave eggs in the shell.
Q.
Why are scrambled eggs sometimes a little dry
after cooking?
A.
Eggs dry out if they are over-cooked. You may
need to vary the cooking time for one of these
reasons:
■
Eggs vary in size.
■
Eggs are at room temperature one time and at
refrigerator temperature another time.
■
The shapes of utensils vary, which makes it
necessary to vary cooking time.
■
Eggs continue cooking during standing time.
Q.
What is wrong when three potatoes bake
thoroughly and the fourth one is still not cooked?
A.
The fourth potato may be slightly heavier than the
others and should be cooked 30 to 60 seconds
longer. Remember to allow one inch around each
potato when baking. For more even cooking,
place potatoes in a circle.
Q.
Why do baked apples sometimes burst during
cooking?
A.
The peeling has not been removed from the top
half of each apple to allow for expansion of the
interior of the apple during cooking. As in regular
cooking methods, the interior of the apple
ecpands during the cooking process.
Q.
How are boil-overs avoided?
A.
Use a larger utensil than usual for cooking. if you
open the oven door or touch STOP/CLEAR, the
food will stop boiling.
Q. Why does the dish become hot when I
microwave food in it? I thought that this
should not happen.
A.
As the food become hot it will conduct the heat
into the dish. Be prepared to use oven mitts to
remove food after cooking.
Q. The do’s and don’ts of using aluminum foil in
my microwave are confusing. When should I
use aluminum foil?
A.
It should be used to shield portions of food from
becoming overcooked or overdefrosted. Use
small flat pieces of foil for shielding.
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