When microwave cooking, the amount, size and shape, starting temperature, composition and density of the food affect cooking results.
Are large amounts of food being heated?
- The more food heated at once, the longer the cook time needed.
- Check for doneness and add small increments of time if necessary
Size and Shape
- Smaller pieces of food will cook more quickly than larger pieces, and uniformly shaped foods cook more evenly than irregularly shaped food.
- Room temperature foods will heat faster than refrigerated foods, and refrigerated foods will heat faster than frozen foods.
Composition and Density
- Foods high in fat and sugar will reach a higher temperature, and will heat faster than other foods. Heavy, dense foods, such as meat and potatoes, require a longer cook time than the same size of a light, porous food, such as cake.
Is the cooking power set properly?
- See “Microwave Cooking Power” section of the Use and Care Guide.
Is the convection temperature low? (Certain Models)
The actual convection cooking temperature may be calibrated higher or lower than the displayed temperature.
For example, if you want the microwave oven to be a bit hotter, you may try setting the calibration to +10°. Touch CLOCK/OPTIONS to reach the Calibration submenu. The current setting will appear in the display with a check mark next to it. Use number keypads to select temperature variations in degrees Fahrenheit: 1 = ±0° (reset to default), 2 = +5° (+2.8°C), 3 = +10° (+5.6°C), 4 = +15° (+8.3°C), 5 = +20° (+11.1°C), 6 = -5° (-2.8°C), 7 = -10° (-5.6°C), -8 = -15° (-8.3°C) and 9 = -20° (-11.1°C).
Still need help?
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