Causes Of Damage - Fulgor Milano CREATIVE CMO 4507 TC Manual Del Usuario

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 baking
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 cor-
rectly during operation. The surfaces of nearby cabinets can be damaged.
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 cham-
ber. 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. They can damage the enamel.
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GB