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Common queries answered
Problem
Cause
Solution
Food not cooked through.
Put back in oven for extra time.
Food cools quickly after being
Remember foods at fridge tem-
perature require more cooking
MICROWAVED.
time than food at room tempera-
ture.
Rice pudding or casserole boils
Container too small.
For liquid foods, use container
over during cooking by MICRO-
twice the volume of food.
WAVE.
Oven not receiving correct
Oven should be on an independ-
Food cooks too slowly when
power.
ent outlet.
cooked by MICROWAVE.
Food temperature from fridge
Extra time required for cooking
colder than room temperature.
colder foods.
Power setting too high.
Use reduced power level for
Meat is tough when cooked by
meats.
MICROWAVE or combination
Meat salted before cooking.
Do not salt before cooking. Add
salt if necessary, after cooking.
Cake remains uncooked in
Too short a cooking and/or
Add extra cooking time/standing
centre when cooked by MICRO-
standing time.
time.
WAVE.
Scrambled or poached eggs
Cooking time too long.
Take care when cooking small
tough and rubbery when cooked
quantities of eggs, once spoiled
by MICROWAVE.
they cannot be saved.
Quiche/Egg Custards are tough
Power level too high.
Use reduced power levels for
and rubbery when cooked by
these items.
MICROWAVE.
Quiche/Egg Custards are tough
Cooked too long. Dish size larger
Always check progress of food
and rubbery when cooked by
than stated in recipe.
as it cooks.
Combination.
Cheese sauce is tough and
Cheese cooked with sauce
Add cheese at the end of cook-
stringy when cooked by MICRO-
ing time. The heat of the sauce
WAVE
will melt the cheese.
66
F0003BM51BP.indd sec66
2016/3/21 16:20:20
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