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DESCRIPTION OF THE OVEN
2
ACCESSORIES
Anti-tip safety rack (fi g. A).
This allows you to toast, brown or grill.
The rack should never be used with other
metal cookware on the microwave, grill
+ microwave or forced air + microwave
modes.
However, you can reheat food in an alumi-
nium tray providing this is isolated from the
rack using a plate.
The glass drip tray
(fi g. B).
This can be used half-fi lled with water for
double-boiler cooking methods in
fan cooking. It can be used as a cooking
dish.
Note:
Take care to place the drip tray in the
centre of the side racks to avoid affecting
air circulation.
Rack + glass drip tray (fi g.C)
to roast and retain the cooking juices, place
the rack on the drip tray.
The shelf supports (fi g.D)
2 hanging supports allow you to use the rack
at three heights.
The turntable (fi g.E)
The turntable ensures equal cooking of
food throughout with no need to intervene.
It rotates in both directions. If it does not
turn, verify that all components are pro-
perly positioned.
It may be used as a cooking dish. For
easy removal, wells are provided on
either side.
Rotation is controlled by the drive shaft
and the wheel support.
If you take out the support with the drive
spindle, make sure you do not let water
get into the motor spindle orifi ce.
Remember to put back the support, the
support wheels and the glass turntable.
Do not try to rotate the glass turntable ma-
nually, as you could damage the drive sys-
tem. If it does not turn smoothly, make sure
that there is nothing in the well beneath the
turntable.
When the turntable is in the stop position,
large dishes can be used which cover the
entire surface of the oven. In this case, it is
necessary to turn the container or to mix its
content half-way through the programme.
OPERATING PRINCIPLE
The microwaves used for cooking are elec-
tromagnetic waves. They are commonly
found in our environment in the form of radio
waves, light and infrared rays.
Their frequency is in the 2450 MHz range.
Their behaviour:
· They are refl ected by metals.
· They travel through all other materials.
· They are absorbed by water, fat and
sugar molecules.
When food is exposed to microwaves its
molecules begin moving rapidly, causing it
to heat up. The penetration depth of waves
into the food is approximately 2.5 cm; if the
food is thicker, the centre of the food will be
cooked by conduction, as in conventional
cooking.
Note that microwaves cause a simple ther-
mal phenomenon within food and are not
harmful to health.
Summary of Contents for DKC7340
Page 1: ...EN USER GUIDE MICROWAVE COMBI OVEN...
Page 2: ...1 2 A B C D 1 2...
Page 3: ...1 2s 2 E A B C...
Page 4: ...2 3 D E F A...
Page 5: ...3 B C D E...
Page 6: ...3 G H F...