Causes Of Damage - Caple CM209SS Manuel D'instructions

Foods with skin or peel
Drying foods
Foods with low water content
Oil

CAUSES OF DAMAGE

Juice leaking from fruit
Technical breakdown
Cooling with the door of the
appliance open
Very dirty gasket seal
Using the door of the appliance
as a support surface
Using the microwave without
food in the chamber
Moist foods
Danger of burns!
Never cook eggs in the shell. Never heat hard-boiled eggs because they
could explode even after the microwave is turned off. This also goes for
molluscs and crustaceans.
In the case of fried eggs, first pierce the yolk.
In the case of foods with a hard peel or skin like apples, tomatoes, potatoes
or sausage, the peel or skin could explode.
Pierce the peel or skin before cooking.
Danger of fire!
Never dry food in the microwave.
Danger of fire!
Never defrost or heat foods with low water content, like bread, for too long
or at an excessive power.
Danger of fire!
Never use the microwave to heat just oil.
When preparing sweets containing very juicy fruit, do not overfill the bak-
ing dish. Fruit juices that overflow the baking dish can leave indelible
stains.
Never use enamelled baking dishes in the microwave because it could
cause a technical breakdown.
The cooking chamber must only be cooled with the door closed. Check
that nothing is stuck on the door of the appliance.
Even if the door is only ajar, nearby cabinets can be damaged over time.
If the gasket seal is very dirty, the door of the appliance does not close
correctly during operation. The surfaces of nearby cabinets can be dam-
aged. Always keep the gasket seal clean.
Do not rest or lean on the open door of the appliance and do not put dish-
ware or accessories on it.
Only turn on the microwave after you have put the food in the cooking
chamber. Without food inside, the appliance can become overloaded. The
only exception allowed are brief tests of dishware (in this regard, see the
warnings about pots and pans).
Do not leave moist foods in the cooking chamber for extended periods of
time.
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GB