User manual DAEWOO KOG-134K

[. . . ] MICROWA OVEN VE KOG-134K MICROWAVE 1 1 BROWN DEFROST auto time OPERATING INSTRUCTIONS KITCHEN TIMER LOCK NO. CUPS lb STOP/CLEAR Before operating this oven, please read these instructions completely. PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) WARNING : If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person : (1) door (bent), (2) hinges and latches(broken or loosened), (3) door seals and sealing surfaces. [. . . ] The roller guide and oven cavity floor should be cleaned regularly to avoid excessive noise. Simply wipe the bottom surface of the oven with mild detergent water or window cleaner and dry. The roller guide may be washed in mild sudsy water. ROLLER GUIDE 1. The ROLLER GUIDE and oven floor should be cleaned frequently to prevent excessive noise. The ROLLER GUIDE MUST ALWAYS be used for cooking together with the Glass Tray. If Glass Tray is hot, ALLOW TO COOL before cleaning or placing it in water. DO NOT cook directly on the Glass Tray. Glass Tray Roller Guide 16 BEFORE YOU CALL FOR SERVICE Refer to the following checklist, you may prevent an unnecessary service call. Check for a blown circuit fuse or tripped main circuit breaker in your house. A list of these stations is included in the oven. CARE AND CLEANING Although your oven is provided with safety features, it is important to observe the following: 1. Do not place any object between the oven front face and the door or allow residue to accumulate on sealing surfaces. Wipe the sealing area frequently with a mild detergent, rinse and dry. When opened, the door must not be subjected to strain, for example, a child hanging on an opened door or any load could cause the oven to fall forward to cause injury and also damage to the door. Do not operate the oven if it is damaged, until it has been repaired by a competent service technician. It is particularly important that the oven closes properly and that there is no damage to the: i) Door(bent) ii) Hinges and Hookes(broken or loosened) iii) Door seals and sealing surfaces. The oven should not be adjusted or repaired by anyone except a properly competent service technician. The oven should be cleaned regularly and any food deposits removed; 6. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation; 17 QUESTIONS AND ANSWERS * Q : Why do eggs sometimes pop?* A : When baking or poaching eggs, the yolk may pop due to steam build-up inside the yolk membrane. To prevent this, simply pierce the yolk with a toothpick before cooking. * Q : Why this standing time recommended after the cooking operation has been completed?Many foods build up enough internal heat to allow the cooking process to continue, even after the food is removed from the oven. Standing time for joints of meat, large vegetables and cakes is to allow the inside to cook completely, without overcooking the outside. [. . . ] Blend and serve immediately. FRENCH ONION SOUP 1 large onions, sliced 1 tbsp (15ml) corn oil 2 oz. (50g) plain flour 2 pints(1. 2 liters) hot meat or vegetable stock salt and pepper to taste 2 tbsp (30ml) parsley, chopped 4 thick slices French bread 2 oz. (50g) cheese, grated 1. Place the onion and oil a bowl, mix well and cook on P-HI for 2 minutes. Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese. Cook on P-80 for 2 minutes, until the cheese has melted. STIR FRIED VEGETABLES 1 tbsp(15ml) sunflower oil 2 tbsp (30ml) soy sauce 1 tbsp (15ml) sherry 1"(2. 5cm) root ginger, peeled and finely grated 2 medium carrots, cut into fine strips 4 oz. (100g) button mushrooms, chopped 2 oz. (50g) beansprouts 4 oz. (100g) mange-tout 1 red pepper, seeded and thinly sliced 4 spring onions, chopped 4 oz. (100g) canned water chestnuts, sliced 1/4 head of chinese leaves, thinly sliced 1. [. . . ]