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Q. Why does my oven automatically cut off after the
AUTO cycle when usingAutoCook ControlCode 1
whenit doesnot forothersettings?
A. When using Code 1, there is no second phase of
minutes counting down. All the cooking is com-
pleted in the first phaseor AUTO.
Q. If myfood is not completelycooked after using
the suggested Auto Cook Control Code, what
shouldI do?
A. Thick starchy or dense foods may require some
/
additional time cooking. Use TIME COOK and
Power Level 10for a few minutes until completion.
Q. Do all fresh or frozen vegetables require a
standingperiodaftercoakingwithAUTO COOK?
A. Most vegetables are cooked to a crisp state dur-
ing Auto Cook, just as in regular microwaving.
Therefore, it is recommended that you let the vege-
tables stand for up to 5 minutes depending on size
and density of pieces. This standing time also en-
hances the overall flavor and appearance of most
vegetables
Q. What if I don't
fully
cover the dish in Auto
Cook?
A. Oven senses steam too quickly which shortens
the cooking time thus leaving undercooked dish.
Recovertightly and reset Auto Cook.
Q. i30 the shapesand shzes of food make a differ-
ence whm usingAutoCook?
A. Yes,in some cases, larger pieces will require ad-
ditional Time Cooking. Be sure to check suggested
arrangement of pieces in the dish, since proper ar-
rangement is often a successful tip in regular micro-
waving,
(2. Should I use Auto Cook to cook pudding @r
sauces?
A. Most pudding and sauce recipes require stirring
many times during cooking; therefore, Time Cook is
recommended since you should not open the door
during the AUTO phase of cooking without affect-
ing end cooking results.
Q. My scalloped potatoes+ were not completely
cooked when 1removedthe dish after Auto Cook.
Whatis wrong?
A. If you prepared the sauce in the oven prior to
combining the sauce with potatoes, there may have
been too much remaining moisture in the oven.
Make sure you dry the oven completely before us-
ing Auto Cook since this function operates properly
by sensing steam in the oven. Also, starting Auto
Cook with hot foods creates steam in the oven too
soon, and decreasesthe fh%tsensing cycle,
Q. Are there any other foods which are best Time
Cooked, rather than Auto Cooked?
A. Bakery foods, candies, melted chocoiate or
foods when a dry or crisp surface is desirabie, are
cooked
best by Time Cook.
12
Q. Do fresh or frozen vegetablesrequire water
whenusingAutoCook?
A. Yes.Add water as recommendedon chart to the
vegetables and cover well for even, complete
cooking.
Q. Would my plasticcontainerswithvery tight fit-
ting lidsbe appropriatefor AutomaticCooking?
A. No, most types of piastic storage dishes, butter
tubs,etc.
with tight fitting lids are not recommended
for microwaving. Also tight fitting plastic lids may
prevent adequate steam from escaping and food
may not cook properly during Automatic Cooking.
Q. i tried to warm somechow meinnoodlesusing
Auto Cook.Why didn'tthiswork?
A, Food must havesome moisture in order to create
steam which helps the auto sensor function.
Extremely dry foods such as chow mein noodles,
potato chips and other such foods do not have
enough moisture.
Q. May I use Auto Cook when I am cookingmany
foodsIn morethan one dishor casserole?
A. No, becauseofdifferentfood densities,attention
neededduring cooking, and food amounts, it is best
to use TIME COOK when cooking many foods.
CLWhy was my roastnot fullycookedeven though
the temperatureon the readout was correct and
AutoRoastcompleted?
A. When cooking with Auto Roast,the temperature
probe must be inserted properly as fuily described
in the Cookbook, After turning meat over or rotat-
ing, the probe should be checked to make sure it
hasn't slipped or changed position,
C% Last
thne
I used AutoRoastI removedthe rmst
fromthe ovento turn it over.When1replacedroast
in oven and reconnectedthe meat probe, AUTO
reappeared.Why'?
A, The oven and roast may have cooled to kmiow
80*, or probe may have been repositioned. Con-
tinue roasting and numbers will soon reappear.
Q. Are there any parthxdartrivetathat work better
thanothers?
A. Yes, flat glass trivets such as iids or dish covers
give more even cooking resuits than plastic trivets.
Aiso, ceramic ridge-bottomed roasting dishes work
well, Plastic trivets require meat to be turned over
more frequently because the grid design and iegs
aiiow the bottom of the meat to stay cooler as it
cooks, than glass trivets do.
Q. Why doesn'tthe roast continuecooking during
the standingor haieiing time?
A, The oven automatically reaches finished temper-
ature and then decreases to a lower power level to
prevent overcooking. Thus an even temperature is
maintained.
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