Silvercrest KH 1167, Operating Instructions Manual

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Cleaning and Maintenance
Danger:
Before cleaning, switch the microwave off and re-
move the power plug from the wall socket. There
is a danger of electric shock!
• Always keep the interior of the microwave clean.
• If splashes of food or spilt liquids stick to the
walls of the microwave, wipe them off with a
damp cloth.
• Use a mild detergent if the microwave is more
heavily soiled.
• Avoid using cleaning sprays and other aggressive
cleaning agents, as they can cause stains, stripes
or a blurring of the door surface.
Clean the external walls with a damp cloth.
• To avoid damage to the functional components
in the interior of the microwave, do not let any
water seep in through the ventilation slits.
• Regularly remove splashes or contaminants. Clean
the door, both sides of the viewing window
8
,
the door seals and adjacent components with
a damp cloth. Do not use abrasive cleaning
agents
• If steam should collect on or around the outside
of the appliance door, wipe it off with a soft cloth.
This can happen if the microwave is operated in
extremely humid conditions.
• Clean the Turntable 7 regularly with a moist
sponge. Dry it well. Ensure that, after removing
the Turntable
7 from the floor of the cooking
area for cleaning, you re-install it correctly.
• Regularly clean also the appliance door to help
prevent excessive noise development.
• Simply wipe the bottom of the microwave with
a mild detergent.
• Regularly eliminate odours. Put a deep microwave
bowl with a cup of water, juice and peel of a
lemon into the microwave. Heat for 5 minutes.
Wipe off thoroughly and rub dry with a cloth.
• Should replacement of the bulb in the microwave
be necessary, arrange for it to be exchanged by
a dealer or consult our Service Department.
Tips
Freezing and thawing – the easy way ...
A microwave oven is the ideal appliance for the even
and quick thawing of deep-frozen goods. The selec-
tion of power, thawing and standing times depends
on the nature and amount of food.
Microwaves always penetrate food from the outside
to the inside. Therefore, particularly large items cannot
be thawed right to the middle, as otherwise the outer
layers may begin to cook.
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