Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

CONTEXT: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup.  <sep>  Q: How can I get a thicker soup from watery tomatoes? A: reduce the soup down  Q: Can I use tomato paste? A: You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes  <sep> FOLLOWUP_Q: How much should I add?
You can add quite a lot

CONTEXT: I'm specifically answering your question "Is it okay to use a microwave in convection mode without the turntable?" -- Yes.Your own answer points out the reality that if a pan is too large then the turn table will simply hit the sides of the microwave oven and then stop turning. There is nothing wrong with this. There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven.How was your baked items bottom? If you can sit your tin up so there is air flow under your tin, then you will improve the baking efficiency and it will bake more evenly.CAUTION: If anyone else is reading this question and wondering about their own machine, then you really need to take caution about the "convention only" mode. You have to make sure there are NO microwaves in this mode or else your metal will conduct and you could have a serious explosion or break your microwave oven.  <sep>  Q: Is it okay to use a microwave in convection mode without the turntable? A: There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven  <sep> FOLLOWUP_Q: What is a damaging situation for my microwave ?
There is nothing wrong or damaging to have a metal tin touch the metal sides of your oven

CONTEXT: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough. How hot was quite hot, how long could you hover your hand above the pan? Did you notice any change to the oil once you added it to the pan, did it streak, did it start to smoke?[Personally I tend to oil the meat before placing into the pan.]I think the main flaw is the frying for a minute on each side, at the temperature you had, that cooking time was too low. Maybe 2-4 minutes on each side. A medium should have a lot more heat penetrate the edges and allow that heat to transfer and cook the steak off the heat.That's an acceptable blue/rare steak though.  <sep>  Q: I have trouble cooking a steak 'medium', and to be honest, cooking it at all. My steak didn't turn out. What happened to my steak? A: There are many variables here that may or may not caused OP's problem.The Pan sounds as it might not have been hot enough  <sep> FOLLOWUP_Q: Well, I heated a metal pan and added some oil when it was already quite hot put in the meat, It was 'glued' to the pan slightly - not hot enough?

The Pan sounds as it might not have been hot enough