Idiomas disponibles
Idiomas disponibles
Countertop Installation
Remove all pa
cking materi
E
xam
ine the oven for any
dents or br
oken door. Do not inst
damaged.
Installation
1.
Select a level surface that provide
enough open s
and/or outlet vents.
12 inches (30cm)
3.0 inches (7.5cm)
OPEN
3.0 inches (7.5cm)
A
minimum
cle
arance of 3.0 inches
(7.5
cm
) is
required be
any adjacent walls. One side
(1) Leave a minimum clearance of 12
inches (30cm ) above the oven.
(2) Do not remove the legs from the
bottom of the oven.
COOKING COMPARISON GUIDE
This Microwave/Convection Oven provides three types of cooking: Microwave only,
Convection only, and Microwave and Convection combined.
COOKING
METHOD
HEAT
SOURCE
BENEFITS
al and accessories.
damag
e such as
all if oven is
pace f
or the in
take
tween the oven
and
must be open.
MICROWAVE
Microwave energy is
distributed evenly throughout
the oven for fast, thorough
cooking of food.
Microwave energy.
Fast, high efficiency cooking.
Oven and surroundings do
not get hot.
Easy clean-up.
move any protective film found
Cabinet: Re
on the microwave oven cabinet surface.
Do not remove the light brown Mica cover
that is attached to the oven cavity to
protect the magnetron.
(3) Blo
cking
the in
can damage the oven.
(4) P
lace the oven as far a way from
radios and TV as possible.
Operation
cause interference to
reception.
2.
Plug
o y
r u
v o
outlet. Be sure the voltage and the
frequency is the same as the voltage
and the
frequency on the rating label.
WARNING: Do not install oven over a
range cooktop or other heat-producing
appliance. If installed near or over a heat
source, the oven could be damaged and
the warranty would be void.
The accessible surface
may be hot during
operation.
CONVECTION
Hot air circulates around food
to produce browned exteriors
and sealed-in juices.
Circulating heated air.
Aids in browning and seals
in flavor.
Cooks some foods faster
than regular ovens.
EN-7
take
and/or outlet openings
of microwa
ve oven m
your radio or TV
n e
n i
o t
a
st
andard household
COMBINATION
Microwave energy and
convection heat combine to
shorten the cooking time of
regular ovens, while browning
and sealing in juices.
Microwave energy and
circulating heated air.
Shortened cooking time
from microwave energy.
Browning and crisping
from convection heat.
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