"tim..." wrote in message
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"Rod Speed" wrote in message
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"Max Demian" wrote in message
o.uk...
On 28/11/2019 23:05, The Other John wrote:
In article
irect.com,
says...
What is this red sign and how do I get it off as the microwave is not
heating
now
https://www.homeownershub.com/img/kq

It's a clock symbol, so you must have accidently set the timer. You
need to clear the timer setting to return to instant operation.

There's a Clock button. Try pressing that, and if that doesn't do
anything, press and hold it until the symbol goes off.

(I'm glad I have a simple microwave with just two knobs: one for power
(which is always on maximum) and one for time. I don't know whether
there's much point in the complicated ones,

I know there is. Its a nuisance to do rice in a microwave
like that. Much more convenient to do it in a microwave
that has more than one power and time program.

perhaps I am now in a tiny minority,

Yeah, likely you are.

but I still like to have salt *in* my cooked veg

I dont add salt to anything anymore,
not even steak and chops etc.

(I tried stopping, but the result is inedible)

It does take quite a while to adjust, you keep
thinking it need salt but its never inedible imo.

And at one time I added salt to coffee for the same
reason you add salt to food, to bring out the flavours.

It is impossible IME, to gauge how much salt to put into the dish when
cooking with the tiny amounts of water required for microwave preparation
of such.

I never did add salt to veg. Just to stuff like steaks and
chops and stuff like that.

So I still boil all veg in a pan on the hob,

I havent done veg like that since I was a kid.

I used to do rice like that but its far too prone to
boil over and always do it in the microwave now.
You do need to spend some time getting the
amount of water and temp and time right, but
once you do that its perfect every time if you
weigh the rice and water. But you do need a
multi program microwave because the initial
temp and time is to get the water boiling and
then its a lower power for much longer to finish.

where the tolerance for over/under salting is huge