Sharp SuperSteam+ SSC3088A, Operation Manual

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ABOUT UNPACKING AND EXAMINING
YOUR OVEN
1
Remove all packing materials from inside the oven.
2
Remove the feature sticker, if there is one. Check the oven
for any damage, such as misaligned or bent oven, damaged
oven seals and sealing surfaces, broken or loose door hinges
and latches and dents inside the cavity or on the front side
of the oven. If there is any damage, do not operate the
oven and contact your dealer or a SHARP AUTHORIZED
SERVICER.
3
Install or locate this appliance only in accordance with
the provided Installation Manual.
SEALING SURFACES OVEN CAVITY
DOOR SEALS DOOR LATCH DOOR HINGES
CHOOSING A LOCATION FOR YOUR OVEN
You will use your oven frequently, so plan its location for ease
of use. Your oven can be built into a cabinet or wall by itself,
or above any electric wall oven, above Sharp's Microwave
Drawer model SMD3070AS or above other Sharp Microwave
Drawer models that specify the combination of this oven. It
cannot be built in above any gas wall oven.
Min.
2"
(5.1 cm)
Sup Oven
Cutout
Electric Wall Oven /
Warming Drawer /
Microwave Drawer
Cutout
Min.
36"
(91.5 cm)
GROUNDING
INSTRUCTIONS
This appliance must be
grounded. The oven is
equipped with a cord having
a grounding wire with a
grounding plug. It must be
plugged i nto a wa ll
receptacle that is properly
installed and grounded in
accordance with the
National Electrical Code
and local codes and ordinances. In the event of an electrical
short circuit, grounding reduces risk of electric shock by
providing an escape wire for the electric current.
– Improper use of the grounding plug can
result in a risk of electric shock. Do not use an extension
cord. If the power supply cord is too short, have a
qualified electrician or serviceman install an outlet near
the appliance.
If you have any questions about the grounding or electrical
instructions, consult a qualified electrician or service person.
ABOUT SAFETY
• Check foods to see that they are cooked to the United States
Department of Agricultureʼs recommended temperatures.
160˚F / 71˚C - For fresh pork, ground meat, boneless white
poultry, fish, seafood, egg dishes and frozen
prepared food.
165˚F / 74˚C - For leftover, ready-to-reheat refrigerated;
deli and carry-out “fresh” food.
170˚F / 77˚C - White meat of poultry.
180˚F / 82˚C - Dark meat of poultry.
To test for doneness, insert a meat thermometer in a thick or
dense area away from fat or bone.
• Accessible parts (e.g. oven door, oven cavity, dishes and
accessories) may become hot during use. Use dry pot hold -
ers or oven mitts when removing container, food and oven
accessories from the oven and be careful not to touch the oven
cavity to prevent burns.
• Use care when opening door. Avoid steam burns by directing
steam away from the face and hands. Always stand back from
the oven when opening it.
• Slowly lift the farthest edge of a dish’s covering and oven
cooking bags away from the face.
• Stay near the oven while it's in use and check cooking progress
frequently so that there is no chance of overcooking food.
• NEVER use the cavity for storing cookbooks or other items.
INFORMATION YOU NEED TO KNOW