Installation And Operation - Maytag UMC5200AA Manuel Du Propriétaire

CIRCUITS
For safety purposes this oven must be
plugged into a 15 or 20 Amp circuit.
No other electrical appliances or
lighting circuits should be on this line.
If in doubt, consult a licensed electri-
cian.
VOLTAGE
The voltage used at the wall recepta-
cle must be the same as specified on
the oven name plate located inside
oven door. Use of a higher voltage is
dangerous and may result in a fire or
other type of accident causing oven
damage. Low voltage will cause slow
cooking. In case your microwave
oven does not perform normally in
spite of proper voltage, remove and
reinsert the plug.
PLACEMENT OF
THE OVEN
Your microwave oven can be placed
easily in your kitchen, family room, or
anywhere else in your home. Place
the oven on a flat surface such as a
kitchen countertop or a specially
designed microwave oven cart. Do
not place oven above a gas or elec-
tric range. Free air flow around the
oven is important.
UNPACKING OVEN
• Inspect oven for damage such as
dents in door or inside oven cavity.
• Report any dents or breakage to
source of purchase immediately.
Do not attempt to use oven if
damaged.
• Remove all materials from oven
interior.
• If oven has been stored in extremely
cold area, wait a few hours before
connecting power.

Installation and Operation

BUILT-IN CAPACITY
For information call:
1-800-688-1120 U.S.A. and
Canada
DO NOT BLOCK
AIR VENTS
All air vents should be kept clear
during cooking. If air vents are covered
during oven operation the oven may
overheat. In this case, a sensitive
thermal safety device automatically
turns the oven off.The oven will be inop-
erable until it has cooled sufficiently.
GETTING THE BEST
RESULTS FROM YOUR
MICROWAVE OVEN
Keep an eye on things. The
instructions in this book have
been formulated with great care,
but your success in preparing food
depends, of course, on how much
attention you pay to the food as it
cooks. Always watch your food while
it cooks. Your microwave oven is
equipped with a light that turns on
automatically when the oven is in
operation so that you can see inside
and check the progress of your
recipe. Directions given in recipes to
elevate, stir, and the like should be
thought of as the minimum steps
recommended. If the food seems to
be cooking unevenly, simply make
the necessary adjustments you think
appropriate to correct the problem.
Factors affecting cooking times.
Many factors affect cooking times.
The temperature of ingredients used
in a recipe makes a big difference in
cooking times. For example, a cake
made with ice-cold butter, milk, and
eggs will take considerably longer to
bake than one made with ingredients
that are at room temperature. All of
the recipes in this book give a range
of cooking times. In general, you will
find that the food remains under-
5
cooked at the lower end of the time
range, and you may sometimes want
to cook your food beyond the maxi-
mum time given, according to
personal preference. The governing
philosophy of this book is that it is
best for a recipe to be conservative in
giving cooking times. While under-
cooked food may always be cooked a
bit more, overcooked food is ruined
for good. Some recipes, particularly
those for bread, cakes, and custard,
recommend that food be removed
from the oven when they are slightly
undercooked. This is not a mistake.
When allowed to stand, usually
covered, these foods will continue to
cook outside of the oven as the heat
trapped within the outer portions of
the foods gradually travels inward. If
the foods are left in the oven until
they are cooked all the way through,
the outer portions will become over-
cooked or even burned.
As you gain experience in using your
microwave oven, you will become
increasingly skillful in estimating both
cooking and standing times for vari-
ous foods.
SPECIAL TECHNIQUES
IN MICROWAVE
COOKING
Browning: Meats and poultry that
are cooked fifteen minutes or longer
will brown lightly in their own fat.
Foods that are cooked for a shorter
period of time may be brushed
with a browning sauce to achieve
an appetizing color. The most com-
monly used browning sauces are
Worcestershire sauce, soy sauce,
and barbecue sauce. Since relatively
small amounts of browning sauces
are added to foods, the original flavor
of recipes is not altered.
Covering: A cover traps heat and
steam and causes food to cook more
quickly. You may either use a lid or
microwave cling-film with a corner
folded back to prevent splitting.