KitchenAid KEMC378 Kullanım ve Bakım Kılavuzu - Sayfa 8
Fırın KitchenAid KEMC378 için çevrimiçi göz atın veya pdf Kullanım ve Bakım Kılavuzu indirin. KitchenAid KEMC378 20 sayfaları. Upper microwave oven with convection and/or broil element
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Tones
Tones are audible signals indicating the following:
One tone
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Valid pad touch
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Function has been entered
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Function has been exited
Four tones
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End of cooking cycle
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End of timer countdown
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Reminder tones that sound every minute after a cooking
cycle ends until the door is opened or MICROWAVE OVEN
CANCEL is touched.
Timer
The Timer can be set in minutes and seconds, up to 99 minutes
59 seconds, or in hours and minutes, up to 99 hours 59 minutes,
and counts down the set time. The Timer does not start or stop
the microwave oven.
When the Timer is in use, the microwave oven can still operate.
To Set:
1. Touch TIMER SET START once for minutes and seconds, and
twice for hours and minutes.
If no action is taken after one minute, the display will return to
the time of day mode.
2. Touch the number pads to set the length of time.
3. Touch TIMER SET START.
The display will show the time counting down.
When the set time ends, "END" will appear on the display, 4
end-of-cycle tones will sound, and then reminder tones will
sound every minute.
4. Touch TIMER CANCEL anytime to cancel the Timer.
The time can be reset during the countdown by repeating the
above steps.
Control Lock
The Control Lock shuts down the control panel pads to prevent
unintended use of the microwave oven.
When the control is locked, only the Clock, Timer, and Start pads
will function.
The Control Lock is preset unlocked, but can be locked.
To Lock/Unlock Control: Before locking, make sure the
microwave oven and lower oven are off. Touch and hold
CONTROL LOCK (number pad 3) for five seconds until one tone
sounds and "CONTROL LOCK" and a lock icon (on some
models) appear on the display. Repeat to unlock. "CONTROL
LOCK" and the lock icon will disappear from the display and a
single tone will sound.
8
BEFORE USING
A magnetron in the oven produces microwaves which reflect off
the metal floor, walls and ceiling and pass through the turntable
and appropriate cookware to the food. Microwaves are attracted
to and absorbed by fat, sugar and water molecules in the food,
causing them to move, producing friction and heat which cooks
the food.
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Never lean on or allow children to swing on the oven door.
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Do not operate microwave oven when it is empty.
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Heated liquids can splash out during and after heating. Use
of a wooden stir stick placed in the cup or bowl during
heating may help to avoid this.
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The turntable must be in place and correct side up when
oven is in use. Do not use if turntable is chipped or broken.
See "Assistance or Service" section to reorder.
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Baby bottles and baby food jars should not be heated in the
oven.
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Clothes, flowers, fruit, herbs, wood, gourds, paper, including
brown paper bags and newspaper should not be dried in the
oven.
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Do not use the microwave oven for canning, sterilizing or
deep frying. The oven cannot maintain appropriate
temperatures.
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Paraffin wax will not melt in the oven because it does not
absorb microwaves.
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Use oven mitts or pot holders when removing containers from
oven.
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Do not overcook potatoes. At the end of the recommended
cook time, potatoes should be slightly firm. Let potatoes
stand for five minutes. They will finish cooking while standing.
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Do not cook or reheat whole eggs or eggs inside the shell.
Steam build-up in whole eggs may cause them to burst.
Cover poached eggs and allow a standing time.
Food Characteristics
When microwave cooking, the amount, size and shape, starting
temperature, composition and density of the food affect cooking
results.
Amount of Food
The more food heated at once the longer the cook time. Check
for doneness and add small increments of time if necessary.
Size and Shape
Smaller pieces of food will cook more quickly than larger pieces
and uniformly shaped foods cook more evenly than irregularly
shaped food.
Starting Temperature
Room temperature foods will heat faster than refrigerated foods
and refrigerated foods will heat faster than frozen foods.
Composition and Density
Foods high in fat and sugar will reach a higher temperature and
heat faster than other foods. Heavy, dense foods, such as meat
and potatoes, require a longer cook time than the same size of a
light, porous food, such as cake.