Clock
This is a standard
To Set:
The microwave oven and Timer must be off.
1.Touch CLOCK.
2.Touch number pads to enter correct time of day.
3.Touch CLOCK.
Timer
The Timer can be set in minutes and seconds, up to 99 minutes 99 seconds, and counts down the set time.
NOTE: The Timer does not start or stop the microwave oven.
Cook functions may be used while the Timer is counting down. When the cook function is active in the display, touch TIMER to see the Timer count down for about 5 seconds.
To Set:
1.Touch TIMER.
2.Touch number pads to enter desired time.
3.Touch START.
When the set time ends, “End” will appear in the display and the
4.Touch STOP CANCEL while the Timer is active in the display to cancel the Timer.
Language
The default display language is English, but may be set to French. Two display messages are affected: “End” (English) or “Fin” (French), and “door” (English) or “PrtE” (“porte” - French).
To Set Language to French: With the microwave oven door open, touch and hold number pad 1 for about 3 seconds, until a tone sounds. Repeat to change back to English. The language remains set after a power failure.
Weight Entry Mode
The default weight entry mode for Defrost is imperial (pounds), but may be set to metric (grams). This setting does not affect any other program besides Defrost. See “Defrost” section.
To Set Weight Entry to Metric: With the microwave oven door open, touch and hold number pad 0 for about 3 seconds, until a tone sounds. Repeat to change back to imperial. The mode remains set after a power failure.
Control Lock
The Control Lock disables the control panel pads to avoid unintended use of the microwave oven.
To Lock/Unlock Control: The microwave oven must be off. Touch and hold STOP CANCEL for about 3 seconds, until the tone sounds and the control lock icon appears in the display. Repeat to unlock.
If any control pad is touched while the control is locked, there will be no response from the control.
MICROWAVE OVEN USE
A magnetron in the microwave 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.
■To avoid damage to the microwave oven, do not lean on or allow children to swing on the microwave oven door.
■To avoid damage to the microwave oven, do not operate microwave oven when it is empty.
■Baby bottles and baby food jars should not be heated in microwave oven.
■Clothes, flowers, fruit, herbs, wood, gourds, paper, including brown paper bags and newspaper, should not be dried in microwave oven.
■Paraffin wax will not melt in the microwave oven because it does not absorb microwaves.
■Use oven mitts or pot holders when removing containers from microwave oven.
■Do not overcook potatoes. At the end of the recommended cook time, potatoes should be slightly firm. Let potatoes stand for 5 minutes. They will finish cooking while standing.
■Do not cook or reheat whole eggs inside the shell. Steam buildup in whole eggs may cause them to burst, requiring significant cleanup of microwave oven cavity. 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 needed. 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 will 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.
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