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Installation and Operation
CIRCUITS
For safety purposes this oven must
be plugged into a 15 or 20 Amp
circuit. No other electrical appliances
or lighting circuits should be on this
line. If in doubt, consult a licensed
electrician.
VO LTAGE
The voltage used at the wall
receptacle 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.
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. Do
not place oven above a gas or electric
range. Free air flow around the oven
is important.
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 extremely
cold area, wait a few hours before
connecting power.
BUILT-IN CAPACITY
For information call:
1-800-688-9900 U.S.A.
1-800-688-2002 Canada
DO NOT BLOCK
AIR VENTS
All air vents should be kept clear
during 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 sufficiently.
GETTING THE BEST
COOKING RESULTS
To get the best results from your
microwave oven, read and follow the
guidelines below.
• Storage Temperature: Foods taken
from the freezer or refrigerator take
longer to cook than the same foods
at room temperature.
• Size: Small pieces of food cook
faster than large ones, pieces
similar in size and shape cook more
evenly. For even cooking, reduce the
power when cooking large pieces of
food.
• Natural Moisture: Very moist
foods cook more evenly because
microwave energy is attracted to
water molecules.
Stir foods such as casseroles and
vegetables from the outside to the
center to distribute the heat evenly
and speed cooking. Constant stirring
is not necessary.
• Turn over foods like pork chops,
baking potatoes, roasts, or whole
cauliflower halfway through the
cooking time to expose all sides
equally to microwave energy.
Place delicate areas of foods, such
as asparagus tips, toward the center
of the dish.
Arrange unevenly shaped foods,
such as chicken pieces or salmon
steaks, with the thicker, meatier
parts toward the outside of the dish.
• Shield, with small pieces of
aluminum foil, parts of food that may
cook quickly, such as wing tips and
leg ends of poultry.
• Let It Stand: After you remove the
food from the microwave, cover food
with foil or casserole lid and let it
stand to finish cooking in the center
and avoid overcooking the outer
edges. The length of standing time
depends on the density and surface
area of the food.
• Wrapping in waxed paper or
paper towel: Sandwiches and many
other foods containing prebaked
bread should be wrapped prior to
microwaving to prevent drying out.
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