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Be sure you understand the basics of microwave oven cooking before you start
Start with recipes from your MICRO MENUS, Cookbook Follow the directions
carefully.
NEVER START THE OVEN WHEN IT’S EMPTY. The oven can be damaged For testrng.
use at least a cup of water
Be sure you have read and
understand the dlrectlons.
1.
Put food in the oven
4. Set cooking times up to
10 minutes by pushing in
the timer knob and turn-
ing clockwise. The oven
light will go on.To settime
for less than 30 seconds,
turn timer past 30 sec-
onds, then back to de-
sired time.
2.
Close the door Make
sure It locks The oven
won’t work if the door Isn’t
closed trghtly
-Tmk
3.
Set Cook Power to
desired setting from HI to KEEP
WARM. Some recipes require
different Cook Powers for
best results. (See chart
below).
5. Set cooking times longer
than 10 minutes by turn-
rng the trmer knob and
wheel First set the knob
then move the wheel
6.
Push the START Button The
oven light
will
stay on
You WIII hear a fan run-
ning during oven
operation
Example: To set 22 minutes, 30 seconds...
l
Set 2 minutes, 30 seconds by pushing in and
turning knob;
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Set 20 minutes by pushing up on wheel
COOK POWER CHART
Recipes in the MICRO MENUS Cook-
book use Cook Power settings from HI to
LO. Recipes in other books and maga-
zines may use different percentages
of cooking power. The following chart
will be helpful:
HI - 100% of full power
MED-HI -
70% of full power
MED - 50% of full power
MED-LO (DEFROST] - 30% of full power
LO - 15% of full power
KEEP WARM - 5% of full power
When the set time is up, the oven will shut off
automatically. You will hear a bell, the light
will go off and the fan will stop.
DEFROSTING
For defrosting, set Cook Power Control to
DEFROST (MED-LO). See the Defrost Guide
inside the oven door or your MICRO MENUS
Cookbook for suggested defrost times.
KEEP WARM
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Hot, cooked foods can be safely kept warm
for 60 minutes
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Resetthetimer if more time is required. Keep-
ing foods warm longer than about 1 hour, 40
minutes is not recommended. The quality of
some foods will suffer with extended time.
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Foods cooked covered should be covered
during KEEP WARM.
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Pastry items [pies, turnovers, etc.) should be
uncovered during KEEP WARM.
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Meals kept warm on a plate should be cov-
ered during KEEP WARM.
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