My daughter cooked her microwave popcorn.Then she put a small amount of butter in a bowl to melt.aprox 5 sec the microwave was flashing.Removed butter checked inside for metal or other foreign matter did'nt see anything.Hit start with it empty ,and it started flashing again.
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place a teaspoon of cooking oil in the pot and place on stove. Put a small amount of corn to be popped in the pot and the heat will do the rest. 1/4 cup of corn will probably overflow the pot so use small amounts first until you get the idea.
Sounds like the magnetron is over heating. Try putting a 4 0z cup of water in the oven along side the popcorn bag. See if this helps. Usually, the oven only runs 2 to 2.5 minutes for a bag of popcorn. You may have to experiment with the slightly different cooking time...
(BUTTER chamber thing) The little rectangular scooper-looking thing on the slope of the top is where you can put a chunk of butter that will melt from the hot air and drizzle into the popcorn popper as the popcorn is popping. My dad said you cant use oil in it
If the supply voltage is low it will take long time to heat foods. The second reason is the Magnetron. Since it is in the warranty period you can call at the sharp authorised service center. They will do it free of coast.
Hello. To me, it sounds like something is stuck to the inside of your cavity and it is arcing, as you are seeing a bright flash, and hearing it. I would take apart/clean everything inside the cooking area, something is causing a problem in there. Usually just a good cleaning is all it needs, as the debris is making a focus point for the energy. Try putting a small glass of water, only 1/4 full, and watch while you start it, to see where the arcing is, it won't hurt anything for a second or 10.
Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one: Microwave Roast Chicken 3 lbs. chicken 1 tsp. salt 4 tbsp. butter or margarine 1 tsp. paprika Instructions Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing).
DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!! Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving. Note: For other weights of chicken, allow 8 minutes cooking time per pound.