TABLE OF CONTENTS
Cooking Guidelines ......................................................................8
Cook .............................................................................................9
Sensor Cook.................................................................................9
Reheat ..........................................................................................9
Defrost........................................................................................10
Popcorn......................................................................................11
General Cleaning........................................................................12
TROUBLESHOOTING ..................................................................13
In the U.S.A. ...............................................................................14
Accessories ................................................................................14
In Canada ...................................................................................14
WARRANTY ..................................................................................15
2
TABLE DES MATIÈRES
Guide de cuisson........................................................................21
Cuisson.......................................................................................22
Réchauffage ...............................................................................23
Décongélation ............................................................................23
Maïs soufflé ................................................................................25
Nettoyage général ......................................................................26
DÉPANNAGE.................................................................................27
Accessoires ................................................................................28
Au Canada..................................................................................28
GARANTIE ................................................................................. 29