4
Eggs with their shell and whole boiled eggs
shouldn’t be warmed up in microwave ovens as
they may explode.
Do not use any metal utensils inside the oven
unless they were supplied with the oven and for
that purpose.
Do not warm up liquids or other food in closed
recipients as they may explode.
Do not warm up pure alcohol or alcoholic drinks.
DANGER OF FIRE.
When in doubt, choose short periods to cook, heat
or defrost food with microwaves. With long cooking
periods the food may become dry and even begin to
burn.
Do not use the oven for anything other than
warming, cooking or defrosting food.
Do not operate the oven without its tray nor when
empty.
Keep the oven ventilation holes open. Never cover
any air vents or openings.
Description of the
Microwave Oven
The advantages of a microwave oven:
In a conventional oven the heat radiated by the
resistances or gas burners, slowly penetrates the
food from the outside to the inside. There is,
therefore, a great loss of energy in the heating of
the air, oven components and recipients.
On the other hand, in microwave ovens the heat is
generated in the interior of the food itself, heating it
from the inside outwards. There is therefore no loss
of energy as the air, interior walls of the oven and
recipients (when adequate) do not heat up with
microwaves.
In short, microwave ovens have the following
advantages:
1. Save on cooking time: in general there is a 3/4
reduction of the cooking time than with
conventional methods.
2. Ultra-quick defrosting which prevents bacteria
development.
3. Electricity saving.
4. Maintaining the nutritive value of the food due
to the cooking time reduction.
5. Easy cleaning.
