Danby DMW1148SS - Manual (Page 7)

GROUNDING INSTRUCTIONS
Microwave oven is on a different circuit, relocate the radio or TV as far away from the oven as possible or check
position and signal of receiving antenna.
Power Supply Cord
1. A short power supply cord is provided to reduce the risks resulting from becoming entangled in or tripping
over a longer cord.
2. Longer cord sets or extension cords are available and may be used if care is exercised in their use.
3. If long cord or extension cord is used:
a) The marked electrical rating of the cord set or extension cord should be at least as great as the electrical
rating of the appliance.
b) The extension cord must be a grounding-type 3-wire cord, and The longer cord should be arranged so
that it will not drape over the counter op or table top where it can be pulled on by children or tripped over
unintentionally.
UTENSILS GUIDE
1. The ideal material for a microwave utensil is transparent to microwaves, it should allow energy to pass
through the container and heat the food.
2. Microwave cannot penetrate metal, so metal utensils or dishes with metallic trim should not be used.
3. Do not use recycled paper products when microwave cooking, as they may contain small metal fragments
which may cause sparks and/or fires.
4. A round dish is preferable to oval or rectangular dishes, because food cooked in corners allow more exposure
to microwaves. Over cooking at corners may occur. The list below is a general guide to help you select the
correct utensils.
Cookware Microwave Cooking
Heat-Resistant Glass Yes
Non Heat-Resistant Glass No
Heat-Resistant Ceramics Yes
Microwave-Safe Plastic Dish Yes
Kitchen Paper Yes
Metal Tray No
Metal Rack No
Aluminum Foil & Foil Containers Yes
MICROWAVE COOKING PRINCIPLES
The speed and evenness of microwave cooking is affected by the foods themselves. Microwaves penetrate foods
to a depth of 1.8 to 3.8 cm (3/4 to 1/2 inches) on all surfaces. The interior of foods greater than 5 cm (2 inches) in
diameter heats by conduction. Food with high water, fat or sugar content respond quickly to microwave energy.
Quantity. Microwave cooking times are directly
related to the amount of food in the oven
because energy is absorbed by the food itself.
CONTINUES ON PAGE 5
4