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ENGLISH
Appendix
TROUBLESHOOTING GUIDE
Before you call a repair person for your oven, check this list of possible problems
and solutions.
Neither the oven’s display nor the oven operate.
• Properly insert the plug into a grounded outlet.
• If the outlet is controlled by a wall switch, make sure the wall switch is turned
on.
• Remove the plug from the outlet, wait ten seconds, then plug it in again.
• Reset the circuit breaker or replace any blown fuse.
• Plug another appliance into the outlet; if the other appliance doesn’t work,
have a qualified electrician repair the outlet.
• Plug the oven into a different outlet.
The oven’s display works, but the power won’t come on.
• Make sure the door is closed securely.
• Check to see if packing material or other material is stuck to the door seal.
• Check for door damage.
• Press Cancel twice and re-enter all cooking instructions.
The power goes off before the set time has elapsed.
• If there has not been a power outage, remove the plug from the outlet, wait
ten seconds, then plug it in again. If there was a power outage, the time
indicator will display “
” Reset the clock and any cooking instructions.
• Reset the circuit breaker or replace any blown fuse.
The food is cooking too slowly.
• Make sure the oven is on its own 12A amp circuit line. Operating another
appliance on the same circuit can cause a voltage drop. If necessary, move
the oven to its own circuit.
You see sparks or arcing.
• Remove any metallic utensils, cookware, or metal ties. If using foil, use only
narrow strips and allow at least one inch between the foil and interior oven
walls.
Warm potato salad
900 g small red potatoes, cut into ½-inch pieces
4 slices bacon (uncooked), cut into ½-inch pieces
¼ cup chopped onion
2 tsp. sugar
1 tsp. salt
1 tsp. flour
½ tsp. celery seed
1/8 tsp. pepper
2½ Tbs. apple cider vinegar
1.
In a 2-quart casserole, combine potatoes and ¼ cup water. Cover with lid. Cook
at High (0) until potatoes are tender (7-10 min.); stir twice. Drain and set aside to
cool slightly.
2.
In a medium bowl, cook bacon at High (0) until crisp (2½-3½ min.); stir once.
Place bacon on a paper towel. Reserve 1 Tbs. drippings.
3.
Combine drippings and onion. Cover with plastic wrap; turn back a corner to vent
steam. Cook at High (0) until tender (1½-2½ min.); stir once.
4.
Stir in sugar, salt, flour, celery seed, and pepper. Cook at High (0) until mixture
boils (30-40 sec.). Stir in vinegar and ½ cup water. Cook at High (0) until liquid
boils and thickens slightly (1-2 min.); stir once. Add bacon to dressing. Pour
dressing over potatoes. Stir well.
Makes 6 servings.
Black bean soup
1 cup chopped onion
1 clove garlic, minced
2 cans (420 g each) black beans, drained
1 can (390-450 g) stewed tomatoes, chopped
1 can (385-405 g) chicken broth
1 can (195-240 g) corn
1 can (110 g) chopped green chilies
1-2 tsp. ground cumin, or to taste
1.
Place onion and garlic in a 3-quart casserole. Cover with lid. Cook at High (0) for
2 to 4 minutes until tender.
2.
Add one can of beans, mash beans with a fork. Add remaining ingredients; mix
well.
3.
Cook uncovered, at High (0) for 10 minutes; stir. Reduce power to Medium and
cook for 5 minutes. Stir before serving.
Makes about 2 quarts.
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