User manual DAEWOO KOR-6C07

[. . . ] MICROWA OVEN VE KOR-6C07 OPERATING INSTRUCTIONS & COOK BOOK 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. (d) WARNING : It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy. [. . . ] You probably have many items on hand in your kitchen right now that can be used as cooking equipment in your microwave oven. Read through the following checklist. COOKING UTENSILS Recommended Use ·Glass and glass-ceramic bowls and Dishes - Use for heating or cooking. · Microwave browning dish - Use to brown the exterior of small items such as steaks, chops, or pancakes. Leave a small opening for some steam to escape and avoid placing it directly on the food. · Paper towels, and napkins and cups - Use for short term heating and covering; they absorb excess moisture when warming food. kitchen roll unless they say they are specifically designed for use in a microwave oven. These products contain impuities which may cause sparks and/or fires when used. · Thermometers - Use only those labeled "Microwave Safe" and follow all directions. Conventional thermometers may be used once the food has been removed from the oven. · Microwave cling film, microwave roasting bags - Microwave cling film and bags must be vented for steam to escape, pierce in 4~5 places. Do not use plastic or metal ties as they may melt or catch fire due to electrical `arcing'. Limited Use · Aluminum foil - Use narrow strips of foil to prevent overcooking of exposed areas. · Ceramic, porcelain, and stoneware - Use these if they are labeled "Microwave Safe. " If they are not labeled, test them to make sure they can be used safely. · Plastic - Use only if labeled "Microwave Safe. " Other plastics can melt. · Thin plastic, paper, straw and wooden containers - Always attend the oven closely. Look at the oven from time to time when cooking or reheating food in disposable containers of plastic, paper or other combustible material. Pay special attention as over-heating may cause a fire in your oven. Not Recommended · Glass jars and bottles - Regular glass is too thin to be used in a microwave, and can shatter. · Paper bags - These are a fire hazard, except for popcorn bags that are designed for microwave use. · Styrofoam plates and cups - These can melt and leave an unhealthy residue on food. · Plastic storage and food containers - Containers such as margarine tubs can melt in the microwave. Remove all metal before cooking. 8 USE YOUR MICROWAVE OVEN SAFELY General Use Do not attempt to defeat or tamper with safety interlocks. Do not place any object between the oven front frame and the door or allow residue to build up on sealing surfaces. Do not subject the oven door to strain or weight such as a child hanging on an open door. [. . . ] 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 at High for 2 minutes. Pour the soup into serving bowls, submerge bread and sprinkle generously with cheese. Cook at Medium High 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. [. . . ]