5
GB
Installing Your Microwave oven
Place the oven on a flat, level surface that strong that is enough to
safely bear the weight of the oven.
☛
Never
block the air vents as the oven may overheat and
automatically switch itself off. It will remain inoperable until it has
cooled sufficiently.
☛
For your personal safety, plug the cable into a 3-pin, 230 Volt,
50Hz, AC earthed socket. If the power cable of this appliance is
damaged, it must be replaced by a special cable supplied by
PENCON(UD13A1).
☛
Do not
install the microwave oven in hot or damp surroundings
like next to a traditional oven or radiator. The power supply
specifications of the oven must be respected and any extension
cable used must be of the same standard as the power cable
supplied with the oven. Wipe the interior and the door seal with a
damp cloth before using your microwave oven for the first time.
How a Microwave Oven Works
Microwaves are high-frequency electromagnetic waves; the energy
released enables food to be cooked or reheated without changing
either the form or the colour.
You can use your microwave oven to:
•
Defrost
•
Cook
Cooking Principle
☛
As the centre of the food is cooked by heat dissipation, cooking
continues even when you have taken the food out of the oven.
Standing times specified in recipes and in this booklet must
therefore be respected to ensure:
•
Even cooking of the food right to the centre
•
The same temperature throughout the food
1.
When you install your oven, make sure there is adequate
ventilation for your oven by leaving at least 10 cm (4
inches) of space behind and, on the sides of the oven
and 20 cm (8 inches) of space above.
2.
Remove all packing materials inside the oven.
Install the roller ring and turntable.
Check that the turntable rotates freely.
3.
This microwave oven has to be positioned so that plug is
accessible.
20cm
above
10cm
behind
10cm
of the side
1.
The microwaves generated by the magnetron are
distributed uniformly as the food rotates on the
turntable. The food is thus cooked evenly.
2.
The microwaves are absorbed by the food up to a
depth of about 1 inch (2.5 cm). Cooking then
continues as the heat is dissipated within the food.
3.
Cooking times vary according to the recipient used
and the properties of the food:
•
Quantity and density
•
Water content
•
Initial temperature (refrigerated or not)
M105M.fm Page 5 Monday, September 17, 2001 6:01 PM
