Kitchen Living KLM1110STU, Руководство пользователя

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Operation
7
Microwave Oven Use
A magnetron in the microwave oven produces microwaves that refl ect off the interior
cavity; passing through the turntable and appropriate cookware to cook the food. The
produced microwaves are attracted to and absorbed by fat, sugar, and water molecules
in the food; thereby causing the molecules to move and produce friction that creates heat
required to cook the food.
1. To avoid damage to the microwave oven, DO NOT lean on or allow children to swing
on the microwave oven door.
2. To avoid damage to the microwave oven, DO NOT operate the unit when it is empty.
3. Baby bottles and baby food jars should not be heated in the microwave oven.
4. Clothes, fl owers, fruit, herbs, wood, gourds, paper, including brown paper bags and
newspapers, should not be dried in the microwave oven.
5. Paraffi n wax will not melt in the microwave oven because it does not absorb the
microwaves.
6. Use oven mitts or pot holders when removing containers from the microwave oven.
7. DO NOT overcook potatoes. At the end of the recommended cooking time, potatoes
should be slightly fi rm. Let the potatoes stand for approximately 5 minutes. The
potatoes will fi nish cooking during standing time.
8. DO NOT cook or reheat whole eggs inside the shell. Steam buildup in whole eggs
may cause them to burst, requiring signifi cant cleanup of the microwave oven cavity.
Cover the poached eggs and allow for standing time.
Food Characteristics
When cooking with the microwave, the portion, size and shape, composition and density,
and starting temperature of the food affect the overall cooking results.
• Amount of Food
Longer cooking times are needed when greater amounts of food are heated
altogether. Check the cooking results of the food and add small increments of time,
if necessary.
• Size and Shape
Smaller pieces of food will cook more quickly than larger pieces, and uniformly
shaped food cook more evenly than irregularly shaped food.