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troubleshooting and error code
TROUBLESHOOTING
Becoming familiar with a new appliance always takes a little time. If you
have any of the problems listed below, try the solutions given. They may
save you the time and inconvenience of an unnecessary service call.
The following are normal occurrences.
•
Condensation inside the oven
• Air flow around the door and outer casing
• Light reflection around the door and outer casing
• Steam escaping from around the door or vents
The food is not cooked at all
•
Have you set the timer correctly and pressed the
Start/+30s
(
)
button?
• Is the door closed?
• Have you overloaded the electric circuit and caused a fuse to blow or a
breaker to be triggered.
The food is either overcooked or undercooked
•
Was the appropriate cooking length set for the type of food?
• Was an appropriate power level chosen?
The oven causes interference with radios or televisions
•
Slight interference may be observed on televisions or radios when the
oven is operating. This is normal.
•
Solution: install the oven away from televisions, radios and aerials.
•
If interference is detected by the oven’s microprocessor, the display may
be reset.
•
Solution: Disconnect the power plug and reconnect it. Reset the
time.
The light bulb is not working.
•
The Light bulb should not be replaced in person for safety reasons.
Please contact nearest authorised Samsung customer care, to arrange
for a qualified engineer to replace the bulb.
SPECIAL HINTS
MELTING BUTTER
Put 50 g butter into a small deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 900 W, until butter is melted.
MELTING CHOCOLATE
Put 100 g chocolate into a small deep glass dish.
Heat for 3-5 minutes, using 450 W until chocolate is melted.
Stir once or twice during melting. Use oven gloves while taking out!
MELTING CRYSTALLIZED HONEY
Put 20 g crystallized honey into a small deep glass dish.
Heat for 20-30 seconds using 300 W, until honey is melted.
MELTING GELATINE
Lay dry gelatine sheets (10 g) for 5 minutes into cold water.
Put drained gelatine into a small glass pyrex bowl.
Heat for 1 minute using 300 W.
Stir after melting.
COOKING GLAZE/ICING (FOR CAKE AND GATEAUX)
Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold
water.
Cook uncovered in a glass pyrex bowl for 3½ to 4½ minutes using 900 W,
until glaze/icing is transparent. Stir twice during cooking.
COOKING JAM
Put 600 g fruits (for example mixed berries) in a suitable sized glass pyrex
bowl with lid. Add 300 g preserving sugar and stir well.
Cook covered for 10-12 minutes using 900 W.
Stir several times during cooking. Empty directly into small jam glasses with
twist-off lids. Stand on lid for 5 minutes.
COOKING PUDDING
Mix pudding powder with sugar and milk (500 ml) by following the
manufacturers instructions and stir well. Use a suitable sized glass pyrex
bowl with lid. Cook covered for 6½ to 7½ minutes using 900 W.
Stir several times well during cooking.
BROWNING ALMOND SLICES
Spread 30 g sliced almonds evenly on a medium sized ceramic plate.
Stir several times during browning for 3½ to 4½ minutes using 600 W.
Let it stand for 2-3 minutes in the oven. Use oven gloves while taking out!
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2013-12-16 �� 2:03:52
