Common Queries Answered - Panasonic Inventer NN-GD459W Manuel D'utilisation

Common queries answered

Problem
Food cools quickly after being
MICROWAVED.
Rice pudding or casserole
boils over during cooking by
MICROWAVE.
Food cooks too slowly when
cooked by MICROWAVE.
Meat is tough when cooked
by MICROWAVE or
Combination.
Cake remains uncooked in
centre when cooked by
MICROWAVE.
Scrambled or poached eggs
tough and rubbery when
cooked by MICROWAVE.
Quiche/Egg Custards are
tough and rubbery when
cooked by MICROWAVE.
Quiche/Egg Custards are
tough and rubbery when
Combination.
cooked by
Cheese sauce is tough and
stringy when cooked by
MICROWAVE.
En-32
Cause
Food not cooked through.
Container too small.
Oven not receiving correct
power.
Food temperature from
fridge colder than room
temperature.
Power setting too high.
Meat salted before
cooking.
Too short a cooking and/or
standing time.
Cooking time too long.
Power level too high.
Cooked too long. Dish size
larger than stated in recipe.
Cheese cooked with sauce. Add cheese at the end of cooking
Solution
Put back in oven for extra time.
Remember foods at fridge
temperature require more cooking
time than food at room temperature.
For liquid foods, use container twice
the volume of food.
Oven should be on an independent
outlet.
Extra time required for cooking
colder foods.
Use reduced power level for meats.
Do not salt before cooking. Add salt
if necessary, after cooking.
Add extra cooking time/standing
time.
Take care when cooking small
quantities of eggs, once spoiled
they cannot be saved.
Use reduced power levels for these
items.
Always check progress of food as
it cooks.
time. The heat of the sauce will melt
the cheese.