Table of Contents
Advertisement
For the
installer
For the
user
Safety instructions
The safety requirements state that the foilowing information be
given:
When installing cooking appliances into kitchen furniture the en-
closed installation instructions must be strictly adhered to.
Introduction to microwaves
Microwaves — what are they?
Microwaves are a kind of electromagnetic energy. Ordinary day-
light and radio waves are two other examples. The wavelength is
the only difference between
these three types of energy.
Radiowaves are transmitted into the atmosphere and can travel
long distances. As soon as they are received by a radio receiver
the energy is converted into sounds. Microwaves are only trans-
mitted inside the microwave oven,
When microwaves reach food the energy is converted into heat.
Microwaves are both positive and negative and have a magnet
type affect on the water molecules in the food. This causes the
water molecules to vibrate at a fantastically fast rate creating heat
which in tum heats and cooks the food
Golden rufes for safe use of your microwave oven
1. Always place the food in the oven before switching on.
2. Always keep your oven clean, especially around the door
seals. Use a solution of washing up liquid and hot water to
clean the door seals and their surfaces (including door
frame).
3. Do not damage:
| the door
m the door hinges
m the door seals and their surfaces
m the door frame (e. g. never jam anything between door
and frame)
If the door seals and/or the door sealing surfaces become
damaged, the oven must not be used until it has been repaired
by an AEG engineer or an AEG appointed service agent.
4, Use only suitable ovenware.
See recommendations on page 22.
5. When heating liquids, leave a meta! or heat resistant plastic
spoon in the liquid to prevent rapid boiling over or splashing of
the contents when the container is moved. If this instruction is
not complied with, serious scalding can occur.
6. Food with skin or peel, such as potatoes, tomatoes and sau-
sages should be pierced with a fork so that the steam can es-
cape and the skin or peel does not burst.
7. Make sure that when cocking or reheating food or when
reheating cook-chilled food that a temperature of 70°C is
reached within the food. This wil! be achieved when you follow
all the AEG cookery advice in conjunction with the food manu-
faciurer's instructions.
si902
1092
UK - SIB9O4
09193
UK
Advertisement
Table of Contents
