Whirlpool AMW 582, Установка, Быстрый старт

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9
ACCESSORIES
GENERAL
T
HERE A RE
a number of accessories available on
the market. Before you buy, ensure they are
suitable for cooking with steam.
E
NSURE TH A T THERE IS
a space of at least 30 mm
between the upper rim of the container and
the cavity ceiling to allow sufficient steam en-
trance to the container.
STEAM TRAY
U
SE THE STE AM TR A Y
for foods such as fish, vege-
tables and potatoes.
U
SE THE OVEN W ITH
-
OUT THE STE AM TR A Y
for foods such as rice, and
grains.
DRIP TRAY
U
SE THE
D
RIP TR A Y
beneath the Steam tray. It may
also be used as a cook-
ing utensil
The Drip tray is used
to collect the dripping juices and food parti-
cles that otherwise would stain and soil the in-
terior of the oven.
Avoid placing vessels directly on the oven bot-
tom.
WATER CONTAINER
T
HE WA TER CONT A INER IS LOC A TED
behind the
door and is accessible as soon as the door is
opened.
A
LL COOKING FUNCTIONS
re-
quire the water container
to be full.
F
ILL WA TER CONT A INER
to the
“MAX” mark with tap water.
U
SE ONLY
fresh tap water or
still bottled water. Never use
distilled or filtered water nor any
other liquids in the water container.
I
T IS I M PORT A NT TO E M PTY THE WA TER CONT A INER A FTER
E A CH USE
. This is for hygienic reasons. It also pre-
vents condensate from building up inside the
appliance.
C
A REFULLY
(slowly not to spill) pull the water
container out of it’s compartment. Keep it hor-
izontal to allow remaining water to drain out of
the valve seat.
CHOOSING COOKING CONTAINER
U
SE PERFOR A TED COOKING
containers whenev-
er possible, e.g. for cooking vegetables. The
steam has free access to the food from all sides
and the food is cooked evenly.
S
TE AM E A SILY RE A CHES
into the space between big
pieces of food such as large potatoes. This en-
sures even and effective cooking. It enables
a large quantity to finish in the same amount
of time as a smaller quantity. Placing (spacing)
food to allow the steam even and easy access
to individual pieces of food enables it to be
cooked in the same amount of time as small-
er quantities.
M
ORE CO M P A CT DISHES
such as casseroles or
bakes, or food such as peas or asparagus
spears, which have very small / no space be-
tween them will take longer to cook because
the steam has less space to work in.
SPONGE
T
HE SUPPLIED SPONGE
is used for
wiping off residual condensa-
tion that may be present in the
cooled oven after cooking. It
is important that you allow the
oven to cool off to avoid scalding.