5
Installation and Operation
CIRCUITS
For safety purposes this oven must
be plugged into a 15 or 20 Amp
circuit. No other electrical appliances
or lighting circuits should be on this
line. If in doubt, consult a licensed
electrician.
VOLTAGE
The voltage used at the wall
receptacle must be the same as
specified on the oven name plate
located inside oven door. Use of a
higher voltage is dangerous and
may result in a fire or other type of
accident causing oven damage. Low
voltage will cause slow cooking. In
case your microwave oven does not
perform normally in spite of proper
voltage, remove and reinsert the plug.
PLACEMENT OF
THE OVEN
Your microwave oven can be placed
easily in your kitchen, family room, or
anywhere else in your home. Place
the oven on a flat surface such as
a kitchen countertop or a specially
designed microwave oven cart. Do
not place oven above a gas or electric
range. Free air flow around the oven
is important.
UNPACKING OVEN
• Inspect oven for damage such as
dents in door or inside oven cavity.
• Report any dents or breakage to
source of purchase immediately. Do
not attempt to use oven if damaged.
• Remove all materials from oven
interior.
• If oven has been stored in extremely
cold area, wait a few hours before
connecting power.
BUILT-IN CAPACITY
For information call:
1-800-843-0304 U.S.A.
1-866-587-2002 Canada
DO NOT BLOCK
AIR VENTS
All air vents should be kept clear
during cooking. If air vents are
covered during oven operation the
oven may overheat. In this case, a
sensitive thermal safety device
automatically turns the oven off.The
oven will be inoperable until it has
cooled sufficiently. Installation and
Operation
GETTING THE BEST
RESULTS FROM YOUR
MICROWAVE OVEN
Keep an eye on things. The
instructions in this book have been
formulated with great care,
but your
success in preparing food depends,
of course, on how much attention you
pay to the food as it cooks. Always
watch your food while it cooks. Your
microwave oven is equipped with
a light that turns on automatically
when the oven is in operation so that
you can see inside and check the
progress of your recipe. Directions
given in recipes to elevate, stir, and
the like should be thought of as
the minimum steps recommended.
If the food seems to be cooking
unevenly, simply make the necessary
adjustments you think appropriate to
correct the problem.
Factors affecting cooking times.
Many factors affect cooking times.
The temperature of ingredients used
in a recipe makes a big difference in
cooking times. For example, a cake
made with ice-cold butter, milk, and
eggs will take considerably longer to
bake than one made with ingredients
that are at room temperature. All of
the recipes in this book give a range of
cooking times. In general, you will find
that the food remains undercooked at
the lower end of the time range, and
you may sometimes want to cook your
food beyond the maximum time given,
according to personal preference. The
governing philosophy of this book
is that it is best for a recipe to be
conservative in giving cooking times.
While undercooked food may always
be cooked a bit more, overcooked
food is ruined for good. Some recipes,
particularly those for bread, cakes,
and custard, recommend that food
be removed from the oven when
they are slightly undercooked. This
is not a mistake. When allowed to
stand, usually covered, these foods
will continue to cook outside of the
oven as the heat trapped within the
outer portions of the foods gradually
travels inward. If the foods are left in
the oven until they are cooked all the
way through, the outer portions will
become overcooked or even burned.
As you gain experience in using your
microwave oven, you will become
increasingly skillful in estimating
both cooking and standing times for
various foods.
SPECIAL TECHNIQUES
IN MICROWAVE
COOKING
Browning
: Meats and poultry that are
cooked fifteen minutes or longer will
brown lightly in their own fat. Foods
that are cooked for a shorter period of
time may be brushed with a browning
sauce to achieve an appetizing color.
The most commonly used browning
sauces are Worcestershire sauce,
soy sauce, and barbecue sauce.
Since relatively small amounts of
browning sauces are added to foods,
the original flavor of recipes is not
altered.
Covering
: A cover traps heat and
steam and causes food to cook more
quickly. You may either use a lid or
microwave cling-film with a corner
folded back to prevent splitting.
Covering with waxed paper
: Waxed
paper effectively prevents spattering
