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Installation
and Operation
CIRCUITS
For safety purposes this oven must
be plugged into a 15 or 20 Amp cir-
cuit. No other electrical appliances or
lighting circuits should be on this line.
If in doubt, consult a licensed electri-
cian.
VOLTAGE
The voltage used at the wall recepta-
cle must be the same as specified on
the oven name plate located inside
oven door. Use of a higher voltage is
dangerous and may result in a fire or
other type of accident causing oven
damage. Low voltage will cause slow
cooking.
In case your
microwave
oven does not perform normally in
spite of proper voltage, remove and
reinsert the plug.
UNPACKING
OVEN
• Inspect oven for damage such as
dents in door or inside oven cavity.
• Report any dents or breakage
to
source
of purchase
immediately.
Do not attempt
to use oven if
damaged.
• Remove all materials
from oven
interior.
• If oven has been stored in extreme-
ly cold area, wait
a few hours
before connecting power.
PLACEMENT
OF
THE OVEN
Your microwave oven can be placed
easily in your kitchen, family room, or
anywhere else in your home. Place
the oven on a flat surface such as a
kitchen
countertop
or a specially
designed microwave oven cart. Free
air flow around the oven is important.
Do not place oven above a gas or
electric range or cooktop. Exposure
to heat from a cooking surface will
damage the microwave oven.
DO NOT BLOCK
AIR VENTS
All air vents should be kept clear dur-
ing cooking. If air vents are covered
during oven operation the oven may
overheat.
In this case, a sensitive
thermal safety device automatically
turns the oven off. The oven will be
inoperable
until it has cooled suffi-
ciently.
GETTING THE BEST
RESULTS
FROM YOUR
MICROWAVE
OVEN
Pay attention as food cooks. The
instructions
in this
book
have
been formulated
with great care,
but your success in preparing
food
depends,
of course, on how much
attention
you pay to the food as it
cooks. Always watch your food while
it cooks. Your microwave
oven
is
equipped with a light that turns on
automatically
when the oven is in
operation so that you can see inside
and
check
the
progress
of your
recipe. Directions given in recipes to
elevate, stir, and the like should be
thought of as the minimum steps rec-
ommended.
If the food seems to be
cooking unevenly, simply make the
necessary
adjustments
you
think
appropriate to correct the problem.
Factors
affecting
cooking
times.
Many factors affect cooking times.
The temperature of ingredients used
in a recipe makes a big difference in
cooking times. For example, a cake
made with ice-cold butter, milk, and
eggs will take considerably longer to
bake than one made with ingredients
that are at room temperature. All of
the recipes in this book give a range
of cooking times. In general, you will
find that the food
remains under-
cooked at the lower end of the time
range, and you may sometimes want
to cook your food beyond the maxi-
mum time given, according to per-
sonal preference. The governing phi-
losophy of this book is that it is best
for a recipe to be conservative in giv-
ing
cooking
times.
While
under-
cooked food may always be cooked a
bit more, overcooked food is ruined
for good. Some of the recipes, partic-
ularly those for bread, cakes, and
custard,
recommend
that food
be
removed from the oven when they
are slightly undercooked. This is not
a mistake. When allowed to stand,
usually covered, these foods will con-
tinue to cook outside of the oven as
the heat trapped within the outer por-
tions of the foods gradually travels
inward. If the foods are left in the
oven until they are cooked all the way
through,
the
outer
portions
will
become overcooked or even burned.
As you gain experience in using your
microwave
oven, you will become
increasingly skillful in estimating both
cooking and standing times for vari-
ous foods.
SPECIAL TECHNIQUES
IN MICROWAVE
COOKING
Browning:
Meats and poultry that
are cooked fifteen minutes or longer
will brown
lightly in their own fat.
Foods that are cooked for a shorter
period of time may be brushed with a
browning sauce to achieve an appe-
tizing
color. The
most
commonly
used
browning
sauces
are
Worcestershire
sauce,
soy sauce,
and barbecue sauce. Since relatively
small amounts
of browning
sauces
are added to foods, the original flavor
of recipes is not altered.
Covering:
A cover traps heat and
steam and causes food to cook more
quickly. You may either use a lid or
microwave cling-film with a corner
folded back to prevent splitting.
Covering with waxed paper: Waxed
paper effectively prevents spattering
and helps food retain some heat.
Since it makes a looser cover than a
lid or cling-film, it allows the food to
dry out slightly.
5
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