instruction:
Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
question:
CONTEXT: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time. 240 C sounds way too high to me. 150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan. Even after this baking process, because the bread batter is much wetter than a standard bread, you should not slice or eat the bread until it has had time to cool and "rest," about 24 hours. If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up. Just be patient! The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge. <sep> Q: Making black bread in a microwave oven###I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread maker and a microwave oven###The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand.###There remain some very doughy pockets, which seem only half baked to me. I'm turning the oven almost as high as it goes (around 240, according to display) and tried baking the bread for a longer time. I also tried to make smaller rolls instead, with the same result. Is it possible to make such heavy bread using such weak equipment? A: As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time
answer:
what can I change to make it work?

question:
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
answer:
What is a damaging situation for my microwave ?

question:
CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: How to remove bits of egg shell from a cracked egg? A: Use part of the shell you just cracked to scoop it up; it will attract the broken bit
answer:
Ah, and when that last bit sometimes is evading even the shell piece?