Danby DMW1153BL Owners Manual - Page 7

Grounding, Instructions, Utensils, Guide, Microwave, Cooking, Principles, Quantity.

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GROUNDING INSTRUCTIONS microwave oven is on a different circuit, relocate the radio or TV as far away from the oven as possible or check position and signal of receiving antenna. Power Supply Cord 1. A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping over a longer cord. 2. Longer cord sets or extension cords are available and may be used if care is exercised in their use. 3. If long cord or extension cord is used: a)The marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance. b)The extension cord must be a grounding-type 3-wire cord, and The longer cord should be arranged so that it will not drape over the counter op or table top where it can be pulled on by children or tripped over unintentionally. UTENSILS GUIDE 1. The ideal material for a microwave utensil is transparent to microwaves, it should allow energy to pass through the container and heat the food. 2. Microwaves cannot penetrate metal, so metal utensils or dishes with metallic trim should not be used. 3. Do not use recycled paper products when microwave cooking, as they may contain small metal fragments which may cause sparks and/or fires . 4. A round dish is preferable to oval or rectangular dishes, because food cooked in corners allow more exposure to microwaves. Over cooking at corners may occur. The list below is a general guide to help you select the correct utensils. Cookware Heat-Resistant Glass Non Heat-Resistant Glass Heat-Resistant Ceramics Microwave-Safe Plastic Dish Kitchen Paper Metal Tray Metal Rack Aluminum Foil & Foil Containers Microwave Cooking Yes No Yes Yes Yes No No Yes MICROWAVE COOKING PRINCIPLES The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves penetrate foods to a depth of 1.8 to 3.8 cm (3/4 to 1 1/2 inches) on all surfaces. The interior of foods greater than 5 cm (2 inches) in diameter heats by conduction. Food with high water, fat or sugar content respond quickly to microwave energy. Quantity. Microwave cooking times are directly because energy is absorbed by the food itself. related to the amount of food in the oven CONTINUES ON PAGE 5 4

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GROUNDING
INSTRUCTIONS
microwave
oven
is
on
a
different
circuit,
relocate
the
radio
or
TV
as
far
away
from
the
oven
as
possible
or
check
position
and
signal
of
receiving
antenna.
Power
Supply
Cord
1.
A
short
power
supply
cord
is
provided
to
reduce
the
risks
resulting
from
becoming
entangled
in
or
tripping
over
a
longer
cord.
2.
Longer
cord
sets
or
extension
cords
are
available
and
may
be
used
if
care
is
exercised
in
their
use.
3.
If
long
cord
or
extension
cord
is
used:
a)The
marked
electrical
rating
of
the
cord
set
or
extension
cord
should
be
at
least
as
great
as
the
electrical
rating
of
the
appliance.
b)The
extension
cord
must
be
a
grounding
-type
3
-wire
cord,
and
The
longer
cord
should
be
arranged
so
that
it
will
not
drape
over
the
counter
op
or
table
top
where
it
can
be
pulled
on
by
children
or
tripped
over
unintentionally.
UTENSILS
GUIDE
1.
The
ideal
material
for
a
microwave
utensil
is
transparent
to
microwaves,
it
should
allow
energy
to
pass
through
the
container
and
heat
the
food.
2.
Microwaves
cannot
penetrate
metal,
so
metal
utensils
or
dishes
with
metallic
trim
should
not
be
used.
3.
Do
not
use
recycled
paper
products
when
microwave
cooking,
as
they
may
contain
small
metal
fragments
which
may
cause
sparks
and/or
fires
.
4.
A
round
dish
is
preferable
to
oval
or
rectangular
dishes,
because
food
cooked
in
corners
allow
more
exposure
to
microwaves.
Over
cooking
at
corners
may
occur.
The
list
below
is
a
general
guide
to
help
you
select
the
correct
utensils.
Cookware
Microwave
Cooking
Heat
-Resistant
Glass
Yes
Non
Heat
-Resistant
Glass
No
Heat
-Resistant Ceramics
Yes
Microwave
-Safe
Plastic
Dish
Yes
Kitchen
Paper
Yes
Metal
Tray
No
Metal
Rack
No
Aluminum
Foil
&
Foil
Containers
Yes
MICROWAVE
COOKING
PRINCIPLES
The
speed
and
evenness
of
microwave
cooking
is
affected
by
the
foods
themselves.
Microwaves
penetrate
foods
to
a
depth
of
1.8
to
3.8
cm
(3/4
to
1
1/2
inches)
on
all
surfaces.
The
interior
of
foods
greater
than
5
cm
(2
inches)
in
diameter
heats
by
conduction.
Food
with
high
water,
fat
or
sugar
content
respond
quickly
to
microwave
energy.
Quantity.
Microwave
cooking
times
are
directly
because
energy
is
absorbed
by
the
food
itself.
related
to
the
amount
of
food
in
the
oven
CONTINUES
ON
PAGE
5
4