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Idiomas disponibles
Idiomas disponibles
Foods with skin or peel
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.
Drying foods
Danger of fire!
Never dry food in the microwave.
Foods with low water content
Danger of fire!
Never defrost or heat foods with low water content,
like bread, for too long or at an excessive power.
Oil
Danger of fire!
Never use the microwave to heat just oil.
Causes of damage
Juice leaking from fruit
When preparing sweets containing very juicy fruit,
do not overfill the baking dish. Fruit juices that
overflow the baking dish can leave indelible stains.
Technical breakdown
Never use enamelled baking dishes in the microwave
because it could cause a technical breakdown.
Cooling with the door of the appliance open
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.
Very dirty gasket seal
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 damaged.
Always keep the gasket seal clean.
Using the door of the appliance as a support surface
Do not rest or lean on the open door of the appliance
and do not put dishware or accessories on it.
Using the microwave without food in the
chamber
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).
Moist foods
Do not leave moist foods in the cooking chamber for
extended periods of time.
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