TROUBLESHOOTING
QUERY
ANSWER
Draught circulates
around the door.
When the oven is working, air circulates within the cavity.
The door does not form an airtight seal so may escape from the door.
The oven cavity will normally be cooler than the food being cooked, and so
steam produced when cooking will condense on the cooler surface.
The amount of steam produced depends on the water content of the food
being cooked. Some foods, such as potatoes, have a high moisture content.
Condensation trapped in the door should clear after a few hours.
Condensation
forms in the oven,
and may drip from
the door.
Flashing or arcing
from within the
cavity when
cooking.
Arcing will occur when a metallic object comes into close proximity to the
oven cavity during cooking. This may possibly roughen the surface of the
cavity, but would not otherwise damage the oven.
Arcing potatoes.
Ensure all “eyes” are removed from the potatoes and that they have been
similar.
Oven cooks too
slowly.
Ensure correct power level has been selected.
Oven makes a
noise.
The microwave energy pulses ON and OFF during cooking/defrosting.
Outer cabinet
is hot.
The cabinet may become warm to the touch, keep children away.
Troubleshooting Chart
EN-26
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A
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Microwaves will pass through certain materials, such as glass and
plastic, to heat the food. (See 'Suitable Ovenware' on page EN- 23).
Water, sugar and fat in food absorb microwaves which cause them to
vibrate. This creates heat by friction, in the same way your hands get
warm when you rub them together.
The outer areas of the food are heated by the microwave energy,
then the heat moves to the centre by conduction, as it does in
conventional cooking. It is important to turn, rearrange or stir food
to ensure even heating.
Once cooking is complete, the oven automatically stops producing
microwaves.
Standing time is necessary after cooking, as it enables the heat to
disperse equally throughout the food.
Microwaves are energy waves, similar to those used for TV and radio
signals.
Electrical energy is converted into microwave energy, which is
directed into the oven cavity via a waveguide. To prevent food and
grease entering the wave guide it is protected by the waveguide
cover.
Microwaves cannot pass through metal, because of this the oven
ne metal mesh on the door.
During cooking the microwaves bounce the sides of the oven
cavity at random.
S
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The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture,
Fisheries and Food) with microwave oven and food manufacturers indicates the
ability of the oven to heat small quantities of food (up to 500g [ I lb 2oz]). It does
not represent the general performance of the oven.
Food packs carry cooking instructions for heating categories A to E. Follow
instructions for the letter corresponding to the oven's heating category. The
higher the output power and heating category of the oven the less heating time is
required as shown opposite.
8
Microwave output power
in Watts (based on
international (IEC 60705)
standard).
Letter representing the
oven heating category.
Microwave Symbol.
OVEN
OUTPUT
POWER
Less heating time required
600 700 800 900 1000 Watts
More heating time required
OVEN
OUTPUT
CATEGORY
Less heating time required
A B C D E
More heating time required
Microwave Symbol.
Microwave output power
in Watts (based on
international (IEC 60705)
standard).
Letter representing the
oven heating category.
EN-26
