F.Bertazzoni KOTR30MXE, Инструкция по использованию и уходу

Страница: 27 / 76

USE YOUR MICROWAVE OVEN SAFELY
GENERAL USE
• Do not attempt to defeat or tamper with safety interlocks.
• Do not place any object between the oven front frame and
the door or allow residue to build up on sealing surfaces.
Wipe with a mild detergent, rinse and dry. Never use
abrasive powders or pads.
• Do not subject the oven door to strain or weight such as a
child hanging on an open door. This could cause the oven
to fall forward resulting in injury to you and damage to the
oven.
• Do not operate the oven if door seals or sealing surfaces
are damaged; or if door is bent; or if hinges are loose or
broken.
• Do not operate the oven empty. This will damage the oven.
• Do not attempt to dry clothes, newspapers or other
materials in the oven. They may catch on fire.
• Do not use recycled paper products as they may contain
impurities which may cause sparks or fires.
• Do not hit or strike the control panel with hard objects. This
can damage the oven.
FOOD
• Never use your microwave oven for home canning. The
oven is not designed for proper home canning. Improperly
canned food may spoil and be dangerous to consume.
• Always use the minimum recipe cooking time. It is better
to undercook rather than overcook foods.
• Undercooked foods can be returned to the oven for more
cooking. If food is overcooked, nothing can be done.
• Heat small quantities of food or foods with low moisture
carefully. These can quickly dry out, burn or catch on fire.
• Do not heat eggs in the shell. Pressure may build up and
eggs can explode.
Potatoes, apples, egg yolks and sausages are examples
of food with non-porous skins.
These must be pierced before cooking to prevent bursting.
• Do not attempt to deep fat fry in your microwave oven.
• Always allow a standing time of at least 20 seconds after
the oven has been switched off to allow the temperature
to even out. Stir during heating, if necessary, and ALWAYS
stir after heating. To prevent eruptive boiling and possible
scalding, you should put a spoon or glass stick into the
beverages and stir before, during and after heating.
• Do not leave the oven unattended while popping corn.
Do not pop corn in a paper bag unless it is the commercially
prepared Microwave Popcorn product. The kernels can
overheat and ignite a brown paper bag.
Do not exceed the Microwave Popcorn manufacturer's
suggested popping time.
Longer popping does not yield more popcorn but it can
result in scorch, burn or fire. Remember, the popcorn bag
and tray can be too hot to handle. Remove with caution
and use pot holders.
ARCING
If you see arcing, open the door and correct the problem.
Arcing is the microwave term for sparks in the oven.
Arcing is caused by:
• Metal or foil touching the side of the oven.
• Foil not molded to food (upturned edges act like antennas).
• Metal, such as twist-ties, poultry pins, or gold rimmed
dishes, in the microwave.
• Recycled paper towels containing small metal pieces being
used in the microwave.
• Dirt or grease on waveguide cover.
MICROWAVING PRINCIPLES
Microwave energy has been used in this country to cook and
reheat food since early experiments with RADAR in World
War ll. Microwaves are present in the atmosphere all the
time, both naturally and from manmade sources. Manmade
sources include radar, radio, television, telecommunication
links and car phones.
HOW MICROWAVES COOK FOOD
In a microwave oven, electricity is converted into microwave
by the MAGNETRON.
Oven Cavity
Magnetron
Waveguide
Turntable
REFLECTION
The microwaves bounce off the metal walls and the metal
door screen.
TRANSMISSION
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain
water to a more or lesser extent.
ABSORPTION
The microwaves cause the water molecules to vibrate which
causes FRICTION, i.e., HEAT. This heat then cooks the food.
Microwaves are also attracted to fat and sugar particles, and
foods high in these will cook more quickly. Microwaves can
only penetrate to a depth of 1½-2 inches (4-5cm) and as heat
spreads through the food by conduction, just as in a traditional
oven, the food cooks from the outside inward.
COOKING INSTRUCTIONS
E 27