User manual WHIRLPOOL MWD 202 SL INSTRUCTION FOR USE

[. . . ] MWD 202 www. whirlpool. com INSTALLATION PRIOR TO CONNECTING CHECK THAT THE VOLTAGE on the rating plate corresponds to the voltage in your home. PLACE THE OVEN ON A STABLE, EVEN SURthat is strong enough to hold the oven and the food utensils you put in it. Use care when handling. FACE ENSURE THAT THE APPLIANCE IS NOT DAMAGED. Check that the oven door closes firmly against the door support and that the internal door seal is not damaged. [. . . ] If the food contains egg or cream choose a lower power. high protein sauces, cheese and egg dishes and to finish cooking casseroles. Softening butter, cheeses. KEEP WARM SOFTENING Ice cream. GB 5 PAUSE OR STOP COOKING TO PAUSE COOKING The cooking can be paused to check, turn or stir the food by opening the door. IF YOU DON’T WANT TO CONTINUE COOKING Remove the food, turn the adjust knob to zero and close the door. TO CONTINUE COOKING Close the door. The cooking is resumed from where it was paused. OPERATING THE OVEN q SELECT POWER LEVEL AND FUNCTION by turning the multifunction knob. w 5’ TURN THE ADJUST KNOB clockwise to set the desired cooking time. The oven starts automatically. 10’ 25’ 15’ 20’ 6 GB COOKING CHART THE MORE FOOD YOU WANT TO COOK the longer it takes. A rule of thumb is that double amount of food requires almost double the time. THE LOWER STARTING TEMPERATURE, the longer cooking time is required. Food at room temperature cooks faster than food taken directly from the refrigerator. IF YOU ARE COOKING SEVERAL ITEMS of the same food, such as jacket potatoes, place them in a ring pattern for uniform cooking. SOME FOODS ARE COVERED BY A SKIN OR MEMBRANE e. g. These food should be pricked with a fork or cocktail stick to relieve the pressure and to prevent bursting. SMALLER PIECES OF FOOD WILL COOK FASTER than larger pieces and uniform pieces of food cook more evenly than irregularly shaped foods. STIRRING AND TURNING OF FOOD ARE techniques used in conventional cooking as well as in microwave cooking to distribute the heat quickly to the center of the dish and avoids overcooking at the outer edges of the food. WHEN COOKING FOOD OF UNEVEN SHAPE or thickness, place the thinner area of food towards the center of the dish, where it will be heated last. FOOD WITH LOT OF FAT AND SUGAR will be cooked faster than food containing a lot of water. Fat and sugar will also reach a higher temperature than water. ALWAYS ALLOW THE FOOD TO STAND for some time after cooking. Standing time always improves the result since the temperature will then be evenly distributed throughout the food. TYPE OF FOOD CHICKEN (whole) CHICKEN (fillets or pieces) BACON VEGETABLES (fresh) VEGETABLES (frozen) JACKET POTATOES AMOUNT POWER LEVEL 1000 G TIME STANDING TIME 5 - 10 MIN. HINTS TURN THE CHICKEN midway thru cooking. Check that the meatjuice is uncolored when the cooking is finished. CHECK that the meatjuice is uncolored when the cooking is finished. PLACE ON KITCHEN PAPER, on a plate, in 2 or 3 layers and cover with more kitchen paper. [. . . ] Check your Fuses and ensure that there is power available. Check that the oven has ample ventilation. Wait for 10 minutes, then try to operate the oven once more. Open and then close the door before you try again. [. . . ]