8
R-1750
R-1751
R-1752
R-1754
2. HORIZONTAL VENTING
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
out from the top rear of the oven into the customer's vent
system.
: AIR FLOW
3. Sensor detects moisture and humidity and calculates
cooking time and variable power.
Cooking Sequence.
1. Operate the oven in sensor cooking mode by referring to
the operation manual.
NOTE: The oven should not be operated on SENSOR
immediately after plugging in the unit. Wait two
minutes before cooking on SENSOR.
2. The coil of shut-off relay (RY-1) is energized, the turntable
motor, oven lamp and cooling fan motor are turned on,
but the inverter unit is not turned on.
3. After about 32 seconds, the cook relay (RY-2) is
energized. The power transformer is turned on,
microwave energy is produced and first stage is started.
The 32 seconds is the cooling time required to remove
any vapor from the oven cavity and sensor.
NOTE: During this first stage, do not open the door or touch
STOP/CLEAR pad.
4. When the sensor detects the vapor emitted from the
food, the display switches over to the remaining cooking
time and the timer counts down to zero.
At this time, the door may be opened to stir, turn, or
season food.
5. When the timer reaches zero, an audible signal sounds.
The shut-off relay is de-energized and the inverter unit,
oven lamp, etc. are turned off.
6. Opening the door or touching the STOP/CLEAR pad, the
time of day will reappear on the display and the oven will
revert to an OFF condition.
The following are the sensor cooking menus.
Reheat
Popcorn
Baked potatoes
Vegetables
Ground beef or Meat
Boneless Chicken Breast, Bone-in Chicken Pieces and
Ground Poultry of Poultry
Fish / Seafood
Vegetables, Entrees, Main Dishes and Snacks of Frozen
food
White Rice and Brown Rice of Pasta Grains
Frozen breakfast food, Meal in cup, Hot dogs in buns,
Soup, Frozen sandwich, Stuffed Acorn Squash,
Ratatouille, Bacon, Microwave pizza of More From Your
Microwave.
VENTILATION METHODS HOT AIR EXHAUST
1. VERTICAL VENTING
For this venting method, hot air rising from the
conventional range below is drawn in by the hood fan
motor through the grease filters at the right and left sides
of the base cover, up through the right and left sides of
the oven cavity, then discharged vertically at rear center
top of the oven, into the customer's vent system.
3. RE-CIRCULATION (INSIDE VENTING)
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
through the upper front of the oven into the kitchen. In
this case, the accessory charcoal filter RK-230 must be
provided to filter the air before it leaves the oven.
: AIR FLOW
BASIC OPERATION OF INVERTER CIRCUIT
Basic circuit diagram is shown Figure A-1.
AC line voltage is rectified and converted to direct-current
voltage (DC. Voltage). By switching the power transistor Q1
ON and OFF, High frequency current (about 27 - 40 KHz) is
generated controlled by the IC of the inverter unit. OFF-time
of the transistor Q1 is nearly constant. That is, on-time is
varied. It is a kind of Pulse Width Modulation (PWM).
Because off-time is constant, switching frequency is varied
in response to the length of on-time and output power of
magnetron is proportional to the length of on-time. There-
fore, the frequency of inverter becomes low for high output
and high for low output.
GREASE
FILTER
HOOD FAN MOTOR
TO DUCT
TO DUCT
HOOD
INTAKE
DUCT
HOOD
INTAKE
DUCT
HOOD FAN MOTOR
GREASE
FILTER
TO DUCT
HOOD
INTAKE
DUCT
HOOD EXHAUST
LOUVER
HOOD FAN MOTOR
CHARCOAL
FILTER
: AIR FLOW
