92
EN
Troubleshooting
Quiche/egg custards are
tough and rubbery when
cooked by microwave.
■
Power level too
high.
■
Cooked too long.
Dish size larger than stated
in recipe.
■
Use reduced power levels for these items.
■
Take care when cooking small quantities of
eggs, once spoiled they cannot be saved.
Check frequently during cooking.
Cheese sauce is tough and
stringy when cooked by
microwave.
■
Cheese cooked with
sauce.
■
Add cheese at the end of cooking time. The
heat of the sauce will melt the cheese.
Sympton
Solution
Food cooks too slowly when
cooked by microwave.
■
Oven not receiving
correct power.
■
Food temperature from
fridge colder than room
temperature.
■
For liquid foods, use a container twice the
volume of food.
■
Extra time required for cooking colder foods.
Meat is tough when
cooked by microwave or
combination.
■
Power setting too high.
■
Meat salted before cooking.
■
Use reduced power level for meats.
■
Do not salt before cooking. Add salt if
necessary, after cooking.
Cake remains uncooked
in centre when cooked by
microwave.
■
Too short a cooking
and/or standing time.
■
Add extra cooking time/standing time.
Scrambled or poached eggs
are tough and rubbery when
cooked by microwave.
■
Cooking time too long.
■
Take care when cooking small quantities of
eggs, once spoiled they cannot be saved.
Check frequently during cooking.
