Sears 565.661 - Manual (Page 18)

QUESTIONS AND ANSWERS
OPERATION
Q. What is wrong when the oven light will not
glow?
A. There may be several reasons why the oven
light will not glow,
• The light bulb has burned out.
• START has not been touched.
Q. Why is steam coming out of the air exhaust
vent?
A. Steam is normally produced during cooking.
The microwave oven has been made to vent
this steam.
Q. Can the microwave oven be damaged if it
operates empty?
A. Yes. Never operate while empty or without the
turntable positioned correctly on the roller rest.
O. When the oven is plugged into a wall outlet for
the first time, it might not work properly. What
is wrong?
A. When the oven is plugged in for the first time
or when power resumes after a power
interruption, the microcomputer used in the
oven control may temporarily become
scrambled and fail to function as programmed.
Unplug the oven from the wall outlet and then
plug it back in. The microcomputer will then
reset for proper functioning.
Q. Why do I see light reflection around the outer
case?
A. This light is from the oven light located outside
the oven cavity.
Q. Why is there noise coming from the turntable
when the oven is turned on?
A. This noise occurs when the turntable roller rest
and cavity bottom are dirty. Frequent cleaning
of these parts should eliminate or reduce the
noise.
Q. Instructions for aluminum foil use are
confusing. When should I use foil?
A. It should be used to shield portions of food
'from becoming overcooked or overdefrosted.
Use small flat pieces of foil for shielding.
(Refer to page 8)
FOODS
Q. What is wrong when baked foods have a hard,
dry, brown spot?
A. This is caused by overcooking. Shorten
cooking or reheating time.
Q. Why do eggs sometimes pop?
A, The egg yolk may pop because of steam
build-up inside the membrane. To prevent this,
simply pierce the membrane with a toothpick
before cooking it.
CAUTION: Never microwave eggs in the shell
since they may explode.
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 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, which makes it
necessary to vary cooking time.
• Eggs continue cooking during standing time.
Q. What is wrong when three potatoes bake
thoroughly and the fourth one is still 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 one inch
(2.5 cm) around each potato when baking. For
more even cooking, place potatoes in a circle.
Q. Why do baked apples sometimes burst during
cooking?
A. As in regular cooking methods, steam is
formed in the interior of the apple, causing it to
swell and expand during the cooking process.
Q. How are boil-overs avoided?
A. Use a larger utensil than usual for cooking. If
you open the oven door or touch STOP/CLEAR,
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 mitts to remove
food after cooking.
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