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Q. Why are scrambled eggs sometimes a little dry after cooking?
A. Eggs dry out if they are overcooked. Though you use the same recipe each time, 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 shape of utensils vary, making cooking time vary also.
Eggs continue cooking during standing time.
Q. Is it possible to popcorn in a microwave oven?
A. Yes, if using one of the two methods described below.
1. Microwave-popping devices designed for microwave cooking
2. Prepackaged commercial microwave popcorn that suggests specific times and power outputs
needed for an acceptable final product.
FOLLOW EXACT DIRECTIONS GIVEN BY EACH MANUFACTURER FOR THE POPCORN POPPING
PRODUCT AND DO NOT LEAVE THE OVEN UNATTENDED WHILE THE CORN IS BEING POPPED.
IF THE CORN FAILS TO POP AFTER THE SUGGESTED TIMES, DISCONTINUE COOKING.
OVERCOOKING COULD RESULT IN AN OVEN FIRE.
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 space around each potato when baking. Also, for more even cooking, put the
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 the interior of the apple expands during cooking.
Q. How do you avoid boilovers?
A. When cooking foods that tend to boil over, use a larger utensil than usual for cooking. If you open door
or press STOP, the food will stop boiling. (Remember to press START again after closing the the door
to restart the cooking cycle.)
Q. Why is standing time necessary 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 on the density of the food.
Q. Why is additional time required for cooking food stored in the refrigerator?
A. As in conventional cooking, the initial temperature of food affects total cooking time.
Refrigerated foods take more time to cook than foods stored at room temperature.
QUESTIONS AND ANSWERS
Never microwave eggs in the shell.
Never use a brown paper bag for popping corn.
CAUTION
CAUTION
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