User manual WHIRLPOOL MT 52/WH INSTRUCTION FOR USE

[. . . ] Disconnect the power cord or shut off power at the fuse or circuit breaker panel. Do not leave the oven unattended, especially when using paper, plastic or other combustible materials in the cooking process. Paper can char or burn and some plastics can melt if used when heating foods. Do not use corrosive chemicals or vapors in this appliance. [. . . ] Shallow packets defrost more quickly than a deep block. Separate pieces as they begin to defrost. Shield areas of food with small pieces of aluminum foil if they start to become warm (e. Turn large joints halfway through the defrosting process. Boiled food, stews and meat sauces defrost better if stirred during defrosting time. When defrosting it is better to under-thaw the food slightly and allow the process to finish during standing time. Standing time after defrosting always improves the result since the temperature will then be evenly distributed throughout the food. Jet defrost Use this function for defrosting Meat, Fish & Poultry ONLY. Jet Defrost should only be used if the net weight is between 100 - 2Kg. This function is used for quick reheating of foods with a high water content such as; clear soups, coffee or tea. Press to automatically start with full microwave power level and the cooking time set to 30 seconds. Steam 1/2 3 4 Use this function for such food as vegetables & fish. Always use the supplied Steamer when using this function. Continue to repeatedly press the Steam button to set the food class. Press the +/- buttons to set the weight of the food. harder vegetables such as carrots and potatoes require 4-5 minutes cooking time. Food Potatoes / Root vetables Hints Add 100 ml (1dl) water in the bottom part of the steamer. (150 g - 200 g) Vegetables (Cauliflower and Broccoli) (150 g - 500 g) Frozen vegetables Use even sizes. Allow to stand for 1 - 2 minutes, after cooking. Allow to stand for 1 - 2 minutes, after cooking. The Steamer is designed to be used with microwaves only!Never use it with any other function at all. [. . . ] • Accidental damage caused by foreign objects or drainage systems or soap drawers. € Damage to the following parts: ceramic glass, accessories, crockery and cutlery baskets, feed and drainage pipes, seals, lamps and lamp covers, screens, knobs, casings and parts of casings. Unless such damages can be proved to have been caused by production faults. € Cases where no fault could be found during a technician’s visit. [. . . ]