GB-28
Frequently Asked Questions
If a problem does occur, it may often be due to something very minor. The following Q & A may be
able to resolve the problem.
Questions
Answers
Why doesn’t the food seem to cook?
Check that:
• the cooking time has been set
• the door is closed
• the power socket is not overloaded causing
the fuse to blow.
Why does the food seem undercooked or
overcooked?
Check that:
• the correct cooking time has been set
• the correct power setting has been used.
How can I stop eggs from popping?
When you bake or poach eggs in the
microwave, the yolk can sometimes pop as
steam builds up inside it. You can stop the
egg from popping by piercing the yolk with a
toothpick before cooking.
Never cook eggs that are still in their shells.
Why is it so important that I allow standing
time after cooking?
With microwave cooking, many foods build
up enough heat inside them to continue
cooking even after they’ve been taken out of
the microwave. Because microwave cooking
works from the outside of food inwards,
standing time lets you cook the centre of the
food without the outside being overcooked.
Why does my microwave sometimes take
longer to cook than it says in the recipe?
First check that the microwave was set just as
the recipe said.
Cooking times and heat settings are
suggestions to help prevent overcooking
but differences in the weight, size, shape and
starting temperature of food will all affect
how long it takes to cook – just as it does
with a conventional microwave. Use your
judgement along with the recipe to check
whether the food has been cooked properly.
Why do I get condensation on the inside of
the door?
Condensation is perfectly normal, especially
when you are cooking food with a high
moisture content such as potatoes.
Does the microwave energy get through
the window on the door?
No. The door has a special metal screen with
holes in that lets you see inside but stops
microwave energy from getting out.
Steam comes out of the side of the door
and vents. Can microwave energy get out
too?
No. The door and vents are carefully designed
to let steam out during cooking but keep
microwave energy in. The gaps are not big
enough for microwave energy to escape.
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