Samsung ME6124ST - Manual (Page 4)

4
Installing Your Microwave Oven
Place the oven on a flat, level surface that strong
enough to safely bear the weight of the oven.
✽ Never block the air vents as the oven may overheat and automatically
switch itself off. It will remain inoperable until it has cooled sufficiently.
✽
For your personal safety, plug the cable into a 3-pin, 230 Volt, 50Hz, AC
earthed socket. If the power cable of this appliance is damaged, it must be
replaced by the manufacturer or its service agent or a similarly qualified
person in order to avoid a hazard.
✽
Do not install the microwave oven in hot or damp surroundings like next
to a traditional oven or radiator. The power supply specifications of the
oven must be respected and any extension cable used must be of the
same standard as the power cable supplied with the oven. Wipe the
interior and the door seal with a damp cloth before using your microwave
oven for the first time.
How a Microwave Oven Works
Cooking Principle
☛ As the centre of the food is cooked by heat dissipation, cooking continues
even when you have taken the food out of the oven. Standing times specified
in recipes and in this booklet must therefore be respected to ensure:
•
Even cooking of the food right to the centre
• The same temperature throughout the food
1. When you install your oven, make sure there is adequate
ventilation for your oven by leaving at least 10 cm (4 inches)
of space behind, and on the sides of the oven and 20 cm (8
inches) of space above.
2. Remove all packing materials inside the oven.
Install the roller ring and turntable.
Check that the turntable rotates freely.
20cm
above 10cm
behind
10cm
on the side
1. The microwaves generated by the magnetron are
distributed uniformly as the food rotates on the
turntable. The food is thus cooked evenly.
2. The microwaves are absorbed by the food up to a
depth of about 1 inch (2.5 cm). Cooking then continues
as the heat is dissipated within the food.
3. Cooking times vary according to the container used
and the properties of the food:
•
Quantity and density
• Water content
• Initial temperature (refrigerated or not)
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