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General| Type | Microwave Oven |
|---|---|
| Power Output | 900 W |
| Capacity | 1.2 cu. ft. |
| Control Type | Electronic |
| Turntable Diameter | 12.4 inches |
| Color | White |
| Microwave Power | 900 W |
| Display | LED |
Covers general safety, microwave radiation, and inspection for damage.
Highlights risks of burns, electric shock, fire, and child supervision.
Details requirements for proper electrical grounding of the oven.
Guidelines for positioning the oven and ensuring adequate airflow.
Specifies the need for a dedicated 10A circuit for the microwave oven.
Explains microwave energy interaction: reflection, transmission, absorption.
Details on selecting and testing microwave-safe cookware.
Visual identification of the microwave oven's external and internal parts.
Detailed explanation of each button and the display window.
First steps for operating the oven, including plugging it in.
Step-by-step guide for manual cooking via power and time.
Procedure for setting the oven's internal clock.
How to activate and deactivate the child lock feature.
Detailed instructions for cooking using power levels and time.
Using the automatic Turbo Defrost feature by setting food weight.
Guide to reheating pre-cooked foods using the Auto Reheat function.
Instructions for automatic cooking of specific food categories.
How to cook foods automatically using the oven's sensor.
Using the oven as a kitchen timer, setting standing or delay start.
Guidance on identifying and resolving common oven problems.
Instructions for cleaning the oven interior, exterior, and parts.
Details on power supply, dimensions, and operating frequency.
Summary of setting clock and safety lock for NN-ST677M/ST667W.
Quick steps for cooking, defrosting, and using timers.
Overview of Sensor Cook, Turbo Defrost, and other auto functions.
Factors like size, density, and temperature affecting microwave cooking.
Tips on timing, stirring, rearranging, and piercing foods.
Adjusting timings, liquids, and ingredients for microwave cooking.
Strategies for keeping multiple dishes hot and serving them together.
Best practices for reheating cold and frozen foods, including points to consider.
Recipes for various soups and light snack dishes.
Recipes and techniques for preparing fish and shellfish dishes.
Recipes and methods for cooking chicken, turkey, and eggs.
Techniques and recipes for tender and less-tender meat cuts.
Methods for preparing fresh and frozen vegetables and legumes.
Instructions for cooking various types of rice, pasta, and noodles.
Recipes for baking cakes, preparing desserts, and making slices.
Recipes for various sauces, chutneys, and other extras.
