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General| Type | Combination Microwave Oven |
|---|---|
| Power Output | 1000 W |
| Capacity | 27 L |
| Weight | 18 kg |
| Oven Capacity | 27 L |
| Microwave Power | 1000 W |
| Inverter Technology | Yes |
| Display Type | LED |
| Turntable | Yes |
| Number of Power Levels | 5 |
| Interior Material | Stainless Steel |
| Color | White |
| Cooking Modes | Microwave, Grill, Convection, Combination |
| Voltage | 230 V |
| Turntable Diameter | 31.5 cm |
| Dimensions (W x H x D) | 50.3 x 30.5 x 40.3 cm |
| Exterior Dimensions | 50.3 x 30.5 x 40.3 cm |
Warnings about hot surfaces and guidelines for safe oven placement.
Initial operating procedure and accessory storage.
Essential steps for keeping the oven clean and maintained.
Identification of oven parts and instructions for service and spares.
Safety guidelines for heating various food types and liquids.
Precautions for paper/plastic use, deep frying, and arcing prevention.
Information on standing time, cleaning, fan motor, and utensils.
Warnings for babies' bottles, food jars, and arcing prevention.
Explanation of microwave heating mechanism and limitations.
Notes on suitable foods, standing time, and boiled eggs.
Guidance on standing time, piercing food, moisture content, and cling film use.
Factors affecting cooking like dish size, quantity, shape, density, covering, arranging, temperature, stirring, and cleaning.
Guidelines for using glass, china, ceramic, pottery, and stoneware.
Warnings for foil, metal, plastic, paper, wicker, wood, straw, and cling film.
Explanation of various control panel pads like Timer, Start, Stop/Cancel.
Overview of Auto Sensor, Auto Weight, and Chaos Defrost programs.
Steps for plugging in, setting clock, initial burn-off, and starting the oven.
Instructions for Demonstration Mode and Child Lock.
Accessories, two/three stage cooking, and power level selection.
Using Chaos Defrost and Auto Weight Defrost programs.
Instructions, times, cautions, and accessories for grilling.
How to use convection mode, accessories, and cautions.
How to use turbo-bake mode, accessories, and safety warnings.
Overview of combination cooking methods and safety cautions.
Specific guidelines, containers, accessories, and recipes for this mode.
How to use auto sensor programs, adjust taste, and important notes.
Guidelines and recipes for sensor combi and auto weight programs.
Criteria for reheating, plated meals, canned foods, soups, and casseroles.
How to adjust recipes and specific cautions for pies, puddings, and baby bottles.
Steps to set, store, and recall cooking programs in memory.
Heating category, baby bottles, and checking points for reheating.
General cooking guidelines and charts for various food types.
Methods for increasing or decreasing recipe quantities and timings.
Tips for converting recipes from other cookbooks and cooking for one.
Recipes for carrot and orange soup, and cream of mushroom soup.
Recipes for sweet potato soup, pork and liver terrine, and other starters.
Arranging, liquid, noise, doneness, odour removal, and whole fish cooking.
Recipes for Mediterranean Fish Bake, Special Occasion Fish Pie, Family Fish Pie, and Prawn and Haddock Pie.
Guidelines for defrosting, fat content, turning, standing time, and roasting bags.
Recipes for chicken casserole, coq au vin, chicken broth, and marinated chicken breasts.
Recipes for shepherd's pie, stuffed aubergines, Belgian beef casserole, and steak and mushroom pudding.
Recipes for sticky ribs, pork with herby dumplings, sweet and sour pork, paprika pork casserole, and pork and potato bake.
Tips for preparing root vegetables, cabbage, potatoes, and other vegetables.
Recipes for potato dishes, other vegetable dishes, and vegetarian mains.
Recipes for tuna pasta, mixed mushroom cannelloni, and spicy tomato pasta.
Recipes for lemon and asparagus risotto, wild mushroom risotto, and lentil biryani.
Recipes for vegetable and chick pea casserole, and spinach and ricotta lasagne.
Recipe for baked soufflé.
Recipes for quiche Lorraine, cheese, onion and olive scones, cheese and red pesto tartlets, tasty potato bake, and Croque Monsieur.
Recipe for macaroni cheese.
Guidelines for container size, covering, stirring, reheating, power, and utensils.
Recipes for Hollandaise sauce, tomato sauce, custard sauce, chocolate sauce, butterscotch sauce, and gravy.
Recipes for shortcrust, choux, and suetcrust pastry.
Recipes for minced beef pie, goat's cheese tart, chicken pie, and potato plait.
Recipes for apple pie, lemon meringue pie, jam roly poly pudding, chocolate éclairs, apple strudel, and congress tarts.
Recipes for creamy rice pudding and steamed suet sponge pudding.
Recipes for pineapple upside down pudding, Eve's pudding, fruit crumble, red fruit compote, mango crumble, and baked apples.
Recipes for sticky pudding, crème caramel, Christmas pudding, and chocolate cheesecake.
Guidelines on dish size, eggs, and combination cooking for baking.
Recipes for Victoria Sandwich and Chocolate Cake.
Recipes for Gingerbread and Pecan Sour Cream Cake.
Recipes for Swiss Roll and Fairy Cakes.
Recipes for Fruity Cream-Cheese Cake and Carrot Cake.
Recipes for Banana Cake and Dundee Cake.
Recipes for Coffee Walnut Cake and Fruit Cake.
Recipes for American Cookies and Spicy Apple Cake.
Recipes for chocolate brownies and fruit scones.
Recipe for flapjack.
Sterilizing jars, dish size, covering, and setting point determination.
Recipes for soft fruit jam, plum jam, tomato chutney, red onion marmalade, and lemon curd.
Instructions for proving dough and recipes for standard, wholemeal, and granary bread.
Recipes for focaccia, sun-dried tomato roll, and pizza alle cipole.
Answers to common questions about interference, vents, and odors.
Recommendations for fitting the oven into housing and installation clearances.
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