Panasonic NNGD469MEPG - Manual (Page 34)

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