Sears Microwave Oven - Manual (Page 21)

QUESTIONS AND ANSWERS
(Continued)
FOODS
Q. What is wrong when baked foods have a hard, dry, brown spot?
A. A hard, dry, brown spot shows overcooking. Shorten the cooking or reheating time.
Q. Why do eggs sometimes pop?
A. When baking, frging or pooling eggs, the polk mau pop due to steam build-up inside the polk membrane. To prevent
this, simpig pierce the yolk with a toothpick before cooking it.
CAUTION: Never cook eggs in the shell.
Q. Why are scrambled eggs sometimes a little dry after cooking?
A. Eggs dry out if they are overcooked. Though the same recipe is used each time, one may need to vary the cooking time
for one of these reasons: ■
• Eggs vary in size.
• Eggs are at room temperature one time and at refrigerator temperature another time.
The shapes of utensils vary, thereby making it necessary to vary the cooking time.
Eggs continue cooking during standing time.
Q. Is it possible to pop corn in a microwave oven?
A.
Yes, if using one of the two methods described below.
( 1 ) Microwave-popping devices designed specifically for this type of microwave cooking or
(2) Prepackaged commercial microwave popcorn that contains specific times and power outputs needed for an
acceptable final product.
NOTE: In this method, pop prepackaged commercial microwave popcorn on the metal rack. We recom­
mend cooking popcorn of 3.5 oz. bag size for three minutes or less. Packaged popcorn cooked over
three minutes may show darkened areas inside the bag. For other popcorn bag sizes, follow popcorn
package directions. DO NOT POP DIRECTLY ON THE METAL TURNTABLE TO AVOID POOR
COOKING.
FOLLOW EXACT DIRECTIONS GIVEN BY EACH MANUFACTURER FOR THEIR POPCORN POPPING PRODUCT
AND DO NOT LEAVE THE OVEN UNATTENDED WHILE THE CORN IS BEING POPPED.
IF CORN FAILS TO POP AFTER THE SUGGESTED TIMES, DISCONTINUE COOKING.
OVERCOOKING COULD RESULT IN AN OVEN FIRE.
CAUTION: NEVER USE A BROWN PAPER BAG FOR POPPING CORN.
Q. What is wrong when three potatoes bake thoroughly and the fourth one is stilt not cooked?
A. The fourth potato may be slightly heavier than the others and should be cooked 30 to 60 seconds longer.
Remember to allow space around each potato when baking. Also, for more even cooking, put potatoes in a circle.
Q. Why do baked apples sometimes burst during cooking?
A. The peeling has not been removed from the top half of each apple to allow for expansion of the interior of the apple
during cooking. As in regular cooking methods, the interior of the apple expands during the cooking process.
Q. How are boil-overs avoided?
A. When cooking foods that tend to boil over, use a larger utensil than usual for cooking. If you open the oven door or
touch STOP/CLEAR, the food will stop boiling. (Remember to touch START again after closing the door to restart the
cooking cycle.)
Q. Why is a standing time recommended after microwave cooking is over?
A.
Standing time allows foods to continue cooking evenly throughout for a few moments after the actual microwave oven
cooking cycle. The amount of standing time depends upon the density of the food.
Q. Why is an additional time required for cooking food stored in refrigerator?
A. As
in conventional cooking, the initial temperature of food affects total cooking time. More time is needed to cook food
just taken out of a refrigerator versus food at a room temperature.
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