OPERATION
Q. What is wrong when the oven light does not
function?
A. Either:
• The door is not firmly closed.
or:
• The light bulb has burned out.
Q. Why does steam come out of the air exhaust
vent?
A. Steam is normally produced during cooking.
The microwave oven has been designed to
allow this steam to escape.
Q. Can the microwave oven be damaged if it is
operated empty?
A. Yes. Never operate the oven while empty or
without the turntable positioned correctly on
the roller rest.
Q. Why does my oven produce smoke when I use
grill, convection or dual cooking ?
A. Any dirt or grease that builds up on the walls and
roof of the oven will begin to smoke if not
cleaned. Therefore it is vital to wipe out your
oven after cooking.
Q. Instructions for aluminium foil use are confusing.
When should foil be used?
A. It should be used to shield portions of food from
becoming overcooked or overdefrosted. Use
small flat pieces of foil for shielding.
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 do sparks and crackling (arcing) occur in
the oven?
A. There may be several reasons why sparks and
crackling within cavity (arcing) occur.
* A dish with metal parts or trim is being used.
(silver or gold).
* A metal utensil has been left in the oven.
* Too much metal foil is being used.
* A metal twist-tie is present in the oven.
Q. Why does condensation appear in the oven ?
A. This is normal and occurs because the food is
cooking faster than the moisture can be
removed from the oven.
FOODS
Q. Can I check the preset oven temperature
when cooking by convection?
A. Yes, you can check the set temperature by
pressing "Convection" key. The temperature
will then be shown in the display for 2
seconds.
Q. Why are scrambled eggs sometimes a little
dry after cooking?
A. Eggs dry out if they are overcooked. You may
need to vary the cooking time or power level
for one of the following reasons:
* Eggs vary in size.
* The initial temperature of the egg may vary
depending on where it is stored.
* The shape of cooking utensils vary, which
makes it necessary to vary cooking time.
* Eggs continue cooking during standing time.
Q. How are liquids, soups or casseroles
prevented from boiling over?
A. Use a larger utensil than usual for cooking. If
you open the oven door or press Clear/Stop,
the food will stop boiling.
Q. Why does the dish become hot when I
microwave food in it?
A. As the food becomes hot it will conduct the
heat into the dish. Use oven gloves to remove
food after cooking.
Q. Does the density of a food affect its cooking
time in the microwave ?
A. Yes. A dense food such as meat will take
longer to cook, reheat or porous, light and airy
food such as bread, puddings and cakes. This
is because microwaves cannot penetrate as
deeply into denser, heavier foods.
QUESTIONS AND ANSWERS
