LG MC-2820W User manual

LF-5700S
LF-5700W
MC-2820W
MC-2820S

MFL58357702

22

«•∑OU◊ ≥UÈ «Ë∞Ot

33

≠≠NNddßßXX ±±DDUU∞∞VV

«•∑OU◊ ≥UÈ «Ë∞Ot ......................................................... 2

≠NdßX ±DU∞V ............................................................ 3

¸Ë‘ °U“ ©dœÊ °º∑t °MbÈ Ë ≤BV œß∑~UÁ..................... 4 ~ 5

¸Ë‘ ¢MEOr ßU´X ....................................................... 6

ÆHq ©uœ©..................................................................... 7

ĪX °U Æb¸‹ ±U©dË..................................................... 8

ßD` Æb¸‹ ±U©dË........................................................ 9

ĪX œË ±d•Kt «È ......................................................... 01

®dËŸ ßd|l ................................................................. 11

“|Uœ Ë ©r ©dœÊ “±UÊ ÄªX ........................................... 21

ĪX ©∂U°v.................................................................. 31

ĪX ´UœÈ ................................................................... 41 ~ 51

ĪX ¢d©O∂v............................................................... 61 ~ 71

–Ë» |a îuœ©U¸............................................................ 81 ~ 91

–Ë» |a ßd|l............................................................... 02 ~ 12

ĪX Ë Äe îuœ©U¸ ........................................................ 22 ~ 42

ßdŒ ©dœÊ îuœ©U¸....................................................... 52 ~ 62

œß∑u¸«∞FLq ≥UÈ ±Nr «|LMv °bÆX ±DU∞Ft ≤LuœÁ Ë

°d«È ±d«§FU‹ °FbÈ ≤~t œ«¸|b....................................... 72 ~ 82

∞u«“ «|LMv œß∑~UÁ ±U©dËË|u ...................................... 92

îBuÅOU‹ ±u«œ ¨c«zv Ë ÄªX °U œß∑~UÁ ±U©dËË|u........ 13 ~ 03

ßu«ô‹ Ë ÄUßa ≥U......................................................... 23

«©ö´U‹ ßOr ©Av œß∑~UÁ / ±AªBU‹ ≠Mv .................. 33

44

¸Ë‘ °U“ ©dœÊ °º∑t
°MbÈ Ë ≤BV œß∑~UÁ

55

¢uÆn / •c·

®dËŸ

66

¸Ë‘ ¢MEOr ßU´X

¸Ë‘ ¢MEOr ßU´X

¸Ë‘ ¢MEOr ßU´X

¸Ë‘ ¢MEOr ßU´X

¸Ë‘ ¢MEOr ßU´X

¸Ë‘ ¢MEOr ßU´X

¸¸ËË‘‘ ¢¢MMEEOOrr
ßßUU´´XX

77

ÆHq ©uœ©

¸Ë‘ ¢MEOr ßU´X

ÆHq ©uœ©

ÆHq ©uœ©

ÆHq ©uœ©

88

ĪX °U Æb¸‹
±U©dË

ĪX °U Æb¸‹
±U©dË

°LMEu¸ «≤∑ªU» Æb¸‹ 027 , œ©Lt ±±O©dË ¸« œË °U¸
≠AU¸ œ≥Ob.
"027 " °dËÈ ÅH∫t ≤LU|A~d ≤LU|UÊ ±v Ödœœ.

ĪX °U Æb¸‹
±U©dË

±O©dË

œ©Lt 1 œÆOIt ¸« ÄMZ °U¸ ≠AU¸ œ≥Ob.
œ©Lt01 £U≤Ot ¸« ßt °U¸ ≠AU¸ œ≥Ob.

ĪX °U Æb¸‹
±U©dË

ĪX °U Æb¸‹
±U©dË

ĪX °U Æb¸‹
±U©dË

±O©dË

œ©Lt ®®dËŸ ¸« ≠AU¸ œ≥Ob.
œ¸≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ©©r Ë “|Uœ
“±UÊ ÄªX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb.

ĪX °U Æb¸‹
±U©dË

99

ßD` Æb¸‹

±U©dË

ßßD` Æb¸‹

ßD` Æb¸‹

±U©dË

1100

ÄĪªXX œœËË
±±dd••KKtt ««ÈÈ

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t ¨c« ¸« °Bu¸‹ œË ±d•Kt «È ¬±UœÁ ßU“|b .
±d•Kt «Ë‰ ¨c«È ®LU ¸« °Lb‹ 11 œÆOIt Ë œ¸ Ë{FOX HGIH ±v Äeœª œ¸ ±d•Kt œË ¨c«È ®LU
°Lb‹ 53 œÆOIt °U œ¸§t ¢u«Ê 063 Ī∑t ±v ®uœ .

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob.

œ¸ •Os ĪX œË ±d•Kt «È ±v ¢u«Ê
œ¸» œß∑~UÁ ¸« °U“ ≤LuœÁ Ë ¨c« ¸«
Ç© ©dœ . œ¸» œß∑~UÁ ¸« °º∑t Ë
ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob ¢U ±d•Kt

ĪX Ë Äe «œ«±t |U°b .
œ¸ ÄU|UÊ ±d•Kt 1 , |© Åb«È °Oé

±U≤Mb °t Öu‘ ¸ßObÁ Ë ±d•Kt 2
¬¨U“ ±v Ödœœ .

œ¸ Åu¸‹ ¢LU|q °t •c· °d≤U±t,
ϩLt

¢¢uuÆÆnn // ••cc··

¸« 2 °U¸ ≠AU¸

ϳOb .
œ¸ •U∞X –Ë» |a îuœ©U¸, ®LU ±v

¢u«≤Ob ¨c« ¸« •b«©∏d œ¸ ßt ±d•Kt
°áe|b .
(±d•Kt –Ë» |a + ±d•Kt +1 ±d•Kt 2)
°MU°d «|s ®LU «|s «±©UÊ ¸« œ«¸|b
©t °bËÊ ¸|ºX ©dœÊ œß∑~UÁ Äf
«“ ≥d ±d•Kt, ´LKOU‹ –Ë» |a Ë
ĪX ¬Ê ¸« ÄAX ßd ≥r «≤πU œ≥Ob .

“±UÊ ÄªX Ë ¢u«Ê Æb¸¢v ±d•Kt 1 ¸« ±Aªh ≤LUzOb .

§NX «≤∑ªU» ¢u«Ê •b«©∏d, œ©Lt

±±OO©©ddËË

¸« |©∂U¸ ≠AU¸ œ≥Ob.

(®LU ±v ¢u«≤Ob «|s ±d•Kt ¸« œ¸ •U∞X ¢u«Ê •b«©∏d •c· ©MOb.)
ϩLt

0011 œœÆÆOOIItt

¸« |© °U¸ ≠AU¸ œ≥Ob .

ϩLt

11 œœÆÆOOIItt

¸« |© °U¸ ≠AU¸ œ≥Ob .

“±UÊ ÄªX Ë ¢u«Ê Æb¸¢v ±d•Kt 2 ¸« ±Aªh ≤LUzOb .

§NX «≤∑ªU» ¢u«Ê 063 , œ©Lt

±±OO©©ddËË

¸« ÇNU¸ °U¸ ≠AU¸ œ≥Ob .

ϩLt

0011 œœÆÆOOIItt

¸« ßt °U¸ ≠AU¸ œ≥Ob .

ϩLt

11 œœÆÆOOIItt

¸« ÄMZ °U¸ ≠AU¸ œ≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

.

“±UÊ ÄªX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb .

1111

2211

““||UUœœ ËË ©©rr ©©ddœœÊÊ
““±±UUÊÊ ÄĪªXX

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t ©u‰ “±UÊ «“ ÄOg ¢FOOs ®bÁ ĪX îuœ©U¸ ¸« °t
“±UÊ ≥UÈ ©uô≤v ¢d Ë |U ©u¢U≥∑d ¢GOOd œ≥Ob .

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob.

ÇMU≤ât «•ºU” ©dœ|b ©t œ¸
°d≤U±t

ÄĪªXX îîuuœœ©©UU¸¸

, ¨c«È ®LU

©U±ö ≤áª∑t Ë |U °Og «“ •b Ī∑t
®bÁ, ®LU ±v ¢u«≤Ob °U «ß∑HUœÁ «“
œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

“±UÊ ÄªX Ë

Äe ¸« ©r |U “|Uœ ≤LUzOb .
œ¸ •U∞X ĪX °bËÊ «ß∑HUœÁ «“

´LK©dœ îuœ©U¸, ®LU ÆUœ¸ ≥º∑Ob
©t °U «ß∑HUœÁ «“ œ©Lt ≥UÈ
©©rr ËË ““||UUœœ

“±UÊ ÄªX ¸« ¢U ≥d

«≤b«“Á ©t ±U|q °U®Ob «≠e«|g
°b≥Ob.
œ¸ «|s Åu¸‹ ≤OU“È °t ¢uÆn
Çdît ĪX ≤ªu«≥Ob œ«®X .

°d≤U±t

ÄĪªXX îîuuœœ©©UU¸¸

±u¸œ ≤Ed îuœ ¸« «≤∑ªU» ©MOb .

*

°t ƺLX ĪX îuœ©U¸ (ÅH∫t 22) ±d«§Ft ®uœ.

±Oe«Ê Ë“Ê ¨c« ¸« «≤∑ªU» ≤LUzOb .
ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

ϩLt

““||UUœœ

¸« ≠AU¸ œ≥Ob .

°U ≥d °U¸ ≠AU¸ œ©Lt, “±UÊ ÄªX °LOe«Ê 01 £U≤Ot «≠e«|g
±v |U°b .

ϩLt

©©rr

¸« ≠AU¸ œ≥Ob .

°U ≥d °U¸ ≠AU¸ œ©Lt, “±UÊ ÄªX °LOe«Ê 01 £U≤Ot ©U≥g
±v |U°b .

3311

ÄĪªXX ©©∂∂UU°°vv

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob.

«|s ±b‰ ±πNe °t ô|t {b «≤∑IU‰
Öd±U ±v °U®b . °MU°d «|s ≤OU“È °t
Öd ©dœÊ «Ë∞Ot ≤Lv °U®b .

«|s îUÅOX «±©UÊ ßdŒ Ë °d®∑t
©dœÊ ßd|l «¨c|t ¸« °d«È ®LU
≠d«≥r ±v ¬Ë¸œ .

œ¸ •U∞X Öd|q, ßOMv ≠KeÈ ±U°Os
ßOMv ®OAt «È Ë ¢u¸È Öd|q Æd«¸
±O~Odœ .

œ¸ ©u‰ “±UÊ ©∂U» ©dœÊ ±v °U|b
¢u¸È Öd|q (©∂It °Uôzv) ¸« ±u¸œ
«ß∑HUœÁ Æd«¸ œ≥Ob .

ϩLt

©©∂∂UU°°vv

¸« ≠AU¸ œ≥Ob .

“±UÊ ÄªX Ë Äe ¸« «≤∑ªU» ©MOb .
ϩLt

0011 œœÆÆOOIItt

¸« |© °U¸ ≠AU¸ œ≥Ob .

ϩLt

11 œœÆÆOOIItt

¸« œË °U¸ ≠AU¸ œ≥Ob .

ϩLt

0011 ££UU≤≤OOtt

¸« ßt °U¸ ≠AU¸ œ≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

.

“±UÊ ÄªX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb.

4411

ÄĪªXX ´´UUœœÈÈ

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t ±d•Kt ÄOg Öd±U|g «§U‚ ¸« °U •d«¸‹ 032 œ¸§t
ßU≤∑O~d«œ «≤πU œ≥Ob .

1 - «≤πUÂ ÄOg Öd±U|g.
ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

œ«±Mt •d«¸‹ •U∞X ĪX ´UœÈ œß∑~UÁ
«“ 04 œ¸§t ßU≤∑O~d«œ Ë 032 ~ 001
œ¸§t ßU≤∑O~d«œ «ßX ( œ¸≥M~UÂ
°dÖe|bÊ •U∞X ĪX ´UœÈ, 081 œ¸§t
ßU≤∑O~d«œ °Bu¸‹ îuœ©U¸ «§d« ±v
®uœ) .

œ¸ 04 œ¸§t ßU≤∑O~d«œ, œß∑~UÁ |©
´LK©dœ ¢ªLOdÈ œ«¸œ . œ¸ Åu¸¢v ©t
œ±UÈ œß∑~UÁ °UôÈ 04 œ¸§t ßU≤∑O~d«œ
«ßX, ±v °U|ºX Å∂d ©MOb ¢U îM©
®uœ ËÖd≤t ´LK©dœ ¢ªLOdÈ ©U¸
≤ªu«≥b ©dœ .

Çb œÆOIt ©u‰ îu«≥b ©AOb ¢U œß∑~UÁ
°t œ±UÈ «≤∑ªU°v °dßb .

°ö≠UÅKt Äf «“ ¸ßObÊ œß∑~UÁ °t œ±UÈ
±MUßV, |© Åb«È °Oé ®MObÁ îu«≥b
®b ©t °t ®LU «©öŸ ±v œ≥b ©t œß∑~UÁ
°t œ±UÈ ±u¸œ ≤Ed ¸ßObÁ «ßX . ¬≤~UÁ
¨c« ¸« œ¸ œ«îq œß∑~UÁ Öc«¸œÁ Ë °t
ßOº∑r °~uzOb ©t ±d•Kt ĪX Ë Äe ¸«
¬¨U“ ©Mb .

ϩLt

ÄĪªXX ´´UUœœÈÈ

¸« ≠AU¸ œ≥Ob .

œ©Lt “|Uœ ¸« ÄMZ °U¸ ≠AU¸ œ≥Ob ¢U œ±UÈ
”032 œ¸§t ßU≤∑O~d«œ“ «≤∑ªU» ®uœ .

°U «ß∑HUœÁ «“ œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

±O∑u«≤Ob œ±UÈ ÄªX

ËÄe ¸« ¢GOOd °b≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

±d•Kt ÄOg Öd±U|g °U ≤AUÊ œ«œÁ ®bÊ ÄOU ” H-rP “ ¬¨U“
îu«≥b ®b .

5511

ÄĪªXX ´´UUœœÈÈ

2 - §NX ĪX ¨c«.
ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

œ¸ Åu¸¢O©t œ±UÈ îUÅv ¸«
«≤∑ªU» ≤©MOb, œß∑~UÁ °Du¸
îuœ©U¸ œ±UÈ 081 œ¸§t ßU≤∑O~d«œ
¸« «§d« ±v ©Mb.
°U «ß∑HUœÁ «“ œ©Lt ≥UÈ ©r Ë “|Uœ
±O∑u«Ê œ±UÈ ÄªX ¸« ¢GOOd œ«œ .

©∂It ¢u¸È ´UœÈ (©∂It ÄU|Os) ¸«
±v °U|ºX œ¸ ©u‰ ±d•Kt ĪX
´UœÈ ±u¸œ «ß∑HUœÁ Æd«¸ œ«œ .

ϩLt

ÄĪªXX ´´UUœœÈÈ

¸« ≠AU¸ œ≥Ob .

ϩLt

““||UUœœ

¸« ÄMZ °U¸ ≠AU¸ œ≥Ob ¢U œ±UÈ

”032 œ¸§t ßU≤∑O~d“ «≤∑ªU» ®uœ .

œ©Lt 01 œÆOIt ¸« ÄMZ °U¸ ≠AU¸ œ≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

“±UÊ ÄªX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb .

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t «°∑b« ±d•Kt ÄOg Öd±U|g «§U‚ ¸« «≤πU œ«œÁ Ë
ßáf °U •d«¸‹ 032 œ¸§t ßU≤∑O~d«œ Ë °Lb‹ 05 œÆOIt ¨c« ¸« °áe|b.

6611

ÄĪªXX ¢¢dd©©OO∂∂vv

1 - ¢d©O∂v Öd|q .
ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

œß∑~UÁ ®LU ÆU°KOX ĪX ¢d©O∂v ¸«
œ«¸«ßX ©t °t ®LU «±©UÊ ÄªX ¨c«
°U ≥O∑d Ë ±U|©dËË|u ¸« °Du¸
≥Le±UÊ Ë |U ≤u°∑v îu«≥b œ«œ .
«|s °b«Ê ±FMUßX ©t “±UÊ ©u¢UÁ
¢dÈ °d«È ĪX ¨c« ô“ «ßX .

œ¸ •U∞X ¢d©O∂v, ®LU «±©UÊ ¢MEOr
ßt ≤uŸ ¢u«Ê ±O©dË
(045 Ë 063 , 081 ) ¸« œ«¸|b .

ϩLt

¢¢dd©©OO∂∂vv

¸« ≠AU¸ œ≥Ob .

ϩLt

©©∂∂UU°°vv

¸« ≠AU¸ œ≥Ob .

“±UÊ ÄªX Ë Äe ¸« «≤∑ªU» ©MOb .
ϩLt

0011 œœÆÆOOIItt

¸« œË °U¸ ≠AU¸ œ≥Ob .

ϩLt

11 œœÆÆOOIItt

¸« ÄMZ °U¸ ≠AU¸ œ≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ≥UÈ

©©rr ËË ““||UUœœ

“±UÊ ÄªX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb.
œ¸ ≥M~U °dœ«®∑s ¨c« «“ œ«îq œß∑~UÁ ±d«ÆV °U®Ob “|d«

±∫HEt œ«⁄ «ßX!

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t «°∑b« ±d•Kt ÄOg Öd±U|g «§U‚ ¸« «≤πU œ«œÁ Ë
ßáf °U •d«¸‹ 032 œ¸§t ßU≤∑O~d«œ Ë °Lb‹ 05 œÆOIt ¨c« ¸« °áe|b.

ËËdd©©OO±±

7711

CLOCK

Time/Weight/Temp.

QUICK

DEFROST

ÄĪªXX ¢¢dd©©OO∂∂vv

-2 ¢d©O∂v ´UœÈ
ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

œß∑~UÁ ®LU ÆU°KOX ĪX ¢d©O∂v
¸« œ«¸«ßX ©t °t ®LU «±©UÊ ÄªX
¨c« °U ≥O∑d Ë ±U|©dËË|u ¸« °Du¸
≥Le±UÊ Ë |U ≤u°∑v îu«≥b œ«œ .
«|s °b«Ê ±FMUßX ©t “±UÊ ©u¢UÁ
¢dÈ °d«È ĪX ¨c« ô“ «ßX.

ϩLt

¢¢dd©©OO∂∂vv

¸« ≠AU¸ œ≥Ob .

ϩLt

ÄĪªXX ´´UUœœÈÈ

¸« ≠AU¸ œ≥Ob .

ϩLt

““||UUœœ

¸« œË °U¸ ≠AU¸ œ≥Ob ¢U œ±UÈ ´UœÈ 002 œ¸§t

ßU≤∑O~d«œ «≤∑ªU» ®uœ .

“±UÊ ÄªX Ë Äe ¸« «≤∑ªU» ©MOb .
ϩLt

0011 œœÆÆOOIItt

¸« œË °U¸ ≠AU¸ œ≥Ob .

ϩLt

11 œœÆÆOOIItt

¸« ÄMZ °U¸ ≠AU¸ œ≥Ob .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt ≥UÈ ©r Ë “|Uœ
“±UÊ ÄªX Ë Äe ¸«

©©rr ||UU ““||UUœœ

≤LUzOb.

œ¸ ≥M~U °dœ«®∑s ¨c« «“ œ«îq œß∑~UÁ ±d«ÆV °U®Ob “|d«
±∫HEt œ«⁄ «ßX!

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t ±d•Kt °d≤U±t ¸|eÈ «§U‚ ¸« °d«È ĪX 52 œÆOIt «È
°U °d≤U±t ¢u«Ê ±O©dË 063 Ë °d≤U±t ĪX ´UœÈ 002 œ¸§t ßU≤∑O~d«œ «≤πU œ≥Ob .

ËËdd©©OO±±

8811

9911

0022

––ËË»» ||aa ßßdd||ll

«“ «|s «±©UÊ ≠Ij °d«È –Ë» °ºOU¸ ßd|l |a 0/5 ©OKu Öd Öu®X ÇdŒ ©dœÁ «ß∑HUœÁ ≠d±UzOb .
°d«È «|s ©U¸ ô“ «ßX ±b¢v Å∂d ©MOb ¢U ±d©e Öu®X ≤Oe °U“ ®uœ .
œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t |a 0/5 ©OKu Öd Öu®X ÇdŒ ©dœÁ ¸« –Ë» ©MOb .

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

¨c«zv ©t ±Oªu«≥Ob |a ¬Ê °U“ ®uœ ¸« Ë“Ê ≤LUzOb . œÆX
≤LUzOb ©t ≥d Öu≤t ≤u«¸ Ë °ºX ≠KeÈ ¸« «“ ¨c« °dœ«¸|bª

ßáf ¨c« ¸« œ¸ œ«îq œß∑~UÁ Æd«¸ œ«œÁ Ë œ¸» ¬Ê ¸« °∂Mb|b.

œß∑~UÁ ®LU œ«¸«È ¢MEOLU‹
–Ë» ßd|l ±U©dËË|u ±v °U®b
(Öu®X).

ϩLt

––ËË»» ßßdd||ll

¸« ≠AU¸ œ≥Ob .

œß∑~UÁ °Bu¸‹ îuœ©U¸ ´Lq ±v ©Mb .

œ¸ •Os ±d•Kt –Ë» |a, «“ œß∑~UÁ ®LU Åb«È “°Oé” ±U≤MbÈ ®MObÁ ±v ®uœ . ©t ®MObÁ ®bÊ
¬Ê °LFMUÈ °U“ ©dœÊ œ¸» œß∑~UÁ, °dÖdœ«≤bÊ ¨c« Ë §b« ßU“È ¬Ê §NX «©LOMUÊ «“ –Ë» ®bÊ
©U±q |a . ƺLX ≥Uzv ©t |a ¬Ê °U“ ®bÁ ¸« °dœ«®∑t |U §b« ßU“|b ¢U ≠d¬|Mb –Ë» |a ©uô≤v
≤~dœœ . Äf «“ Ç© ¨c« ±πbœ« œ¸» œß∑~UÁ ¸« °º∑t Ë œ©Lt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob ¢U ≠d¬|Mb «œ«±t

|U°b .
œß∑~UÁ ®LU ±d•Kt –Ë» |a ¸« ¢U “±UÊ °U“ ©dœÊ œ¸» ¬Ê «œ«±t îu«≥b œ«œ.

(•∑v «Öd Åb«È °Oé ≤Oe ®MObÁ ®uœ)

1122

¸¸««≥≥MMLLUUÈÈ ––ËË»» ßßdd||ll ||aa ±±uu««œœ ¨¨cc««zzvv

«“ «|s ´LK©dœ °d«È –Ë» ßd|l |a Öu®X ÇdŒ ©dœÁ «ß∑HUœÁ ≠d±UzOb .
Öu®X ¸« ©U±ö «“ œ«îq °º∑t °MbÈ îU¸Ã ≤LUzOb . Öu®X ÇdŒ ©dœÁ ¸« œ¸ œ«îq ßOMv «|LMv œß∑~UÁ ±U©dËË|u Æd«¸ œ≥Ob . ≥M~U±O©t

Åb«È °Oé ®MObÁ ®b Öu®X ¸« «“ œ«îq œß∑~UÁ îU¸Ã ≤LuœÁ, ¬Ê ¸« °dÖdœ«≤bÁ Ë ±πbœ« œ¸ œ«îq œß∑~UÁ Æd«¸ œ≥Ob . ¬≤~UÁ œ©Lt ®dËŸ ¸«
≠AU¸ œ≥Ob ¢U ≠d¬|Mb «œ«±t |U°b . œ¸ îU¢Lt °d≤U±t, Öu®X ¸« «“ œ«îq œß∑~UÁ îU¸Ã ≤LuœÁ Ë °U ¬∞u±OMOu ≠u|q °áu®U≤Ob .
ßáf •bËœ 5-51 œÆOIt Å∂d ©MOb ¢U «|M©t |a Öu®X ©U±ö °U“ Ödœœ.

2222

ÄĪªXX ËË ÄÄee
îîuuœœ©©UU¸¸

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t 0/6 ©OKu Öd ßOV “±OMv °U ÄußX ¸« °áe|b .

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob .

ÄĪªXX ËË ÄÄee îîuuœœ©©UU¸¸

°t ®LU «|s

«±©UÊ ¸« ±v œ≥b ©t °U «≤∑ªU» ≤uŸ
Ë Ë“Ê ¨c«È ±u¸œ ≤Ed, °t ¬ßU≤v °t
ĪX Ë Äe «©∏d ¨c«≥UÈ ±u¸œ ´öÆt
îuœ «Æb«Â ≤LUzOb .

ϩLt

ÄĪªXX ËË ÄÄee îîuuœœ©©UU¸¸

¸« §NX «≤∑ªU» •U∞X ßOV

“±OMv °U ÄußX ≠AU¸ œ≥Ob .
´ö±X ”

“ °dËÈ ÅH∫t ≤LU|g ™U≥d ±v Ödœœ .

Ë“Ê ßOV “±OMv °U ÄußX ¸« °LOe«Ê œ∞ªu«Á «≤∑ªU»
°Hd±UzOb .
ϩLt

““||UUœœ

¸« ÄMZ °U¸ ≠AU¸ œ≥Ob ¢U Ë«¸œ Ë“Ê 0/6 ©OKu ÖdÂ

°Au|b.
ÇMU≤ât œ©Lt

““||UUœœ // ©©rr

¸« ≠AU¸ œ«œÁ Ë ≤~t œ«¸|b, ±Ib«¸ Ë“Ê

°ºd´X “|Uœ / ©r ±v Ödœœ .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

©¶It ¡Mbé ¬cÇ

Ac -1

3322

«LK©dÏ

»X è e
uÏ©Uü

»X è e uÏ©Uü

§OV

Ò±OMv ¡U u§X

(1(

1

cAcA

))

¡d²Z/Z / ü¨·t d²~v
(2(

2

cAcA

)

§¶e|¹UÜ

¢UÒç

(3(

3

cA

))

0/2 ~ 1/0
©OKu då

0/1~ 0/3
©OKu då

0/2~ 0/8
©OKu då

§OMv Keé

ϱUé Ç¢Uâ

ϱUé Ç¢Uâ

ªdá Ç|LMv

- ±U|©dèè|u

ªdá Ç|LMv

- ±U|©dèè|u

§¶e|¹UÜ

d|e ¨bç

(4(

4

cAcA

))

0/2~ 0/8
©OKu då

d|e ¨bç

ªdá Ç|LMv

- ±U|©dèè|u

ϱUé Ç¢Uâ

§OV Ò±OMv ³Ué §U|e ±·u§j ¥bèÏ 002-022 då üÇ Ç²·»UÈ ©MOb.

§OV Ò±OMv ³U üÇ ¨¼·t è A© ©MOb . §f ²NU üÇ Mb|s ¡Uü ¡U M~ ä §uüÇÎ
²LUzOb . ²~Uç §OV Ò±OMv ³U üÇ üèé §OMv Keé ®dÇü ÏÇÏç è f ÇÒ ¢MEOr èÒæ
Ï©Lt ¨dèÙ üÇ AUü ϳOb . ¡Fb ÇÒ »·t ¨bæ, ²NU üÇ ÇÒ ÏÇq ϧ·~Uç UüÌ ²LUzOb.
¡~cÇü|b ¡dÇé 5 Ï®OIt Ïü ÏÇq u|q ¡U®v ¡LU²Mb .
Ç¥·OU×: ®¼LX d|q è ±ºu©t ǤUâ ¡¼OUü ÏÇÚ ±OAuÏ .
ÇÒ Ï§·©g ±»BuÕ Ç¤Uâ ǧ·HUÏç ¡Hd±UzOb

¡d²Z üÇ ¨¼·t è ¡U ÂÈ ¤uÔ è 1/4 ¢U 1 ®U¨o U|»uüé ²L© Ïü |© ªdá ¡eüø
è «Lo ÏÇü ¡d|e|b .

**

¡d²Z- f ÇÒ »X ¡LbÜ 5 Ï®OIt |U ¢U Ò±U²v ©t ÂÈ Âæ ¤Ll ¨uÏ, ¡BuüÜ

Ïü u¨Obç ²~t ÏÇü|b .

**

ü¨·t d²~v Ïü ¥Os »X, Mb ¡Uü ³r ¡e²Ob . ³LMOs f ÇÒ »X 1 |U 2

Ï®OIt ¶d ©dÏç è §f ü¨·t üÇ Ïü ÂÈ §dÏ ¡d|e|b.

°DHU §¶e|¹UÜ üÇ Ïü ÏÇq ªdá Ç|LMv- ±U|©dèè|u ®dÇü ÏÇÏç è ¡t Âæ ÂÈ Ç{Ut d

±UzOb. §f üèé Âæ üÇ ¡U °HUá ¡u¨U²Ob . f ÇÒ »X, ¡Nr ÒÏç è ¶d ©MOb ©t
®dÇü ¡~OdÏ . ¡LI·Cv ¥¹r, ±IUÏ|d Òå ÂÈ üÇ Ç{Ut ©MOb .
0/2 ~ 0/4

**

©OKu då : 2 ®U¨o ¬cÇ uüé

0/5 ~ 0/8

**

©OKu då : 4 ®U¨o ¬cÇ uüé

°DHU §¶e|¹UÜ üÇ Ïü ÏÇq ªdá Ç|LMv- ±U|©dèè|u ®dÇü ÏÇÏç è ¡t Âæ ÂÈ Ç{Ut d

±UzOb. §f üèé Âæ üÇ ¡U °HUá ¡u¨U²Ob . f ÇÒ »X, ¡Nr ÒÏç è ¶d ©MOb ©t

®dÇü ¡~OdÏ . ¡LI·Cv ¥¹r, ±IUÏ|d Òå ÂÈ üÇ Ç{Ut ©MOb .
0/2 ~ 0/4

**

©OKu då : 2 ®U¨o ¬cÇ uüé

0/5 ~ 0/8

**

©OKu då : 4 ®U¨o ¬cÇ uüé

èÒæ

ÂÈ ¡d²Z

ü¨·t d²~v

001 då

052 ±OKv °O·d

003 ±OKv °O·d

053 ±OKv °O·d

006 ±OKv °O·d

084 ±OKv °O·d

009 ±OKv °O·d

002 då

003 då

ÏüuÔ

¡Kt

Od

©¶It

¡Mbé ¬cÇ ³U

±ºbèÏ|X

èÒæ

Ç¡eÇü ϱUé

¬cÇ Ï§·uü Ç°FLq

4422

«LK©dÏ

»X è e
uÏ©Uü

O·eÇ §dÏ
( 5

5

cAcA

)

O·eÇé

d|e ¨bç

(

6

cAcA

))

§OV

Ò±OMv §dÎ ¨bç

(7(

7

cAcA

)

0/2~ 0/4
©OKu då

0/1~ 0/5
©OKu då

0/2~ 0/4
©OKu då

©¶It ¢uüé

U|Os è §OMv

Keé

©¶It ¢uüé

U|Os è §OMv

Keé

ϱUé

|»Uä

d|e ¨bç

©¶It ¢uüé

U|Os è §OMv

Keé

§OMv Keé è

©¶It ¢uüé

U|Os

¢t Os
(8( 8

cA

))

0/5~ 1/2
©OKu då

ϱUé Ç¢Uâ

d|e ¨bç

©Uü¡dÏ Ç|s «LK©dÏ Ïü då ©dÏæ ±¹bÏ O·eÇé §dÏ ¨bç ǧX . ¡b|s ±MEuü O·eÇé

§dÏ ¨bç üÇ üèé ©¶It ¢uüé U|Os è üèé §OMv Keé ®dÇü ϳOb. f ÇÒ då ¨bæ,

§d|FU ¬cÇ üÇ ÇÒ ÏÇq ϧ·~Uç UüÌ ²LuÏçè2~3 Ï®OIt ¶d ²LUzOb

©Uü¡dÏ Ç|s «LK©dÏ ¡dÇé »X O·eÇé d|e ¨bç ǧX . ¡b|s ±MEuü , ©KOt ±uÇÏ ¡¼·t

¡Mbé üÇ ¡UÒ ²LuÏç è O·eÇ üÇ üèé ©¶It ¢uüé U|Os è üèé §OMv Keé ®dÇü ϳOb. f

ÇÒ »·t ¨bæ, 1 ~ 2 Ï®OIt ¶d ²LUzOb

§OV Ò±OMv d|e ¨bç üÇ üèé §OMv Keé ©¶It U|Os »g ²LUzOb .

¤NX d·s ²·O¹t ¡N·d, §Fv ©MOb Ïü |© |t »·t ¨u²b . f ÇÒ »·t ¨bæ, ÇÒ

ǤUâ UüÌ ²LuÏç è1 ~ 2 Ï®OIt ¶d ²LUzOb

ÇÒ Ç|s ©KOb ¡dÇé »·s ¢t Os U²~v ǧ·HUÏç ²LUzOb . ¬cÇ üÇ üèé ©¶It ¢uüé

U|Os è üèé §OMv Keé ®dÇü ϳOb. f ÇÒ »·t ¨bæ, ÇÒ Ç¤Uâ UüÌ ²LuÏç è

1 ~ 2 ¶d ²LUzOb .

*

¢t Os §OV Ò±OMv

*

±uÇÏ Òå

004 då §OV Ò±OMv
001 då OUÒ ( ¡dÔ ³Ué ²UÒ©)
2/3 ®U¨o ¬cÇ uüé ©dç
3 ¡dÔ u¨X ²L© ÒÏç
053 då §f §HOb
08 då MOd ±uÒÇü| ü²bç ¨bç

²L©, KHq §OUç

(§f §HOb)

3 ®U¨o ¬cÇ uüé ©dç, 5 ®U¨o ¬cÇ uüé ÂüÏ, 2/5 M¹Uæ ¨Od .

©dç üÇ Ïü ªdá ¡eüø è«Lo ÏÇü ¡d|e|b . ±U©dèè|u üÇ Ïü Ïü¤t Ò|UÏ ®dÇü ÏÇÏç ¢U

©dç ÂÈ ¨uÏ . ÂüÏ üÇ Ç{Ut ©MOb è ±U©dèè|u üÇ ¡LbÜ 2 Ï®OIt Ïü Ïü¤t Ò|UÏ ®dÇü

ϳOb. ¨Od, ²L© è KHq §OUç üÇ Ç{Ut ©MOb è ±U©dèè|u üÇ ¡LbÜ 51 Ï®OIt Ïü

Ïü¤t Ò|UÏ ®dÇü ϳOb.(Ïü¥Os»X, Mb ¡Uü ¡Nr ¡e²Ob . )

üèÔ ¢NOt:

1. ¡U ǧ·HUÏç ÇÒ «LK©dÏ »X §OV Ò±OMv ¡U u§X ϧ·~Uç, §OV Ò±OMv ³U üÇ ©¶a

©MOb. §f ²NU üÇ u§X ©Mbç è ¡dÔ ³Ué ©u© ÒÏç è ²NU|·U ²L© è KHq ¡e²Ob.

2. OUÒ è ©dç üÇ Ïü |© ªdá ¡eüø è «Lo ÏÇü ü|»·t è ±»Ku× ©MOb . ±U©dèè|u üÇ

¡LbÜ 2 Ï®OIt Ïü Ïü¤t Ò|UÏ ®dÇü ϳOb .

3. |© §uå §f §HOb üÇ Ïü ÏÇq ªdá ¢t Os ¡d|e|b . §OV Ò±OMv ³U, OUÒ ³U è

u¨X üÇ Ç{Ut ©MOb . §f ±U¡Iv §f §HOb üÇ üèé Âæ ¡LU°Ob .

3. MOd üÇ üèé Ç|s ±»Ku× ¡U¨Ob . ¬cÇ üÇ üèé ©¶It ¢uüé U|Os è üèé §OMv Keé

®dÇü ϳOb . f ÇÒ »·t ¨bæ,2~3Ï®OIt ¶d ²LUzOb .

©¶It ¡Mbé ¬cÇ ³U

±ºbèÏ|X

èÒæ

Ç¡eÇü ϱUé

¬cÇ Ï§·uü Ç°FLq

5522

ßßddŒŒ ©©ddœœÊÊ

îîuuœœ©©UU¸¸

ϩLt

¢¢uuÆÆnn // ••cc··

¸« ≠AU¸ œ≥Ob.

ßßddŒŒ ©©ddœœÊÊ îîuuœœ©©UU¸¸

°t ®LU «|s

«±©UÊ ¸« ±v œ≥b ©t °U «≤∑ªU»
≤uŸ Ë Ë“Ê ¨c«È ±u¸œ ≤Ed, °t
¬ßU≤v °t ĪX Ë Äe «©∏d ¨c«≥UÈ
±u¸œ ´öÆt îuœ «Æb«Â ≤LUzOb

ϩLt

ßßddŒŒ ©©ddœœÊÊ îîuuœœ©©UU¸¸

¸« |© °U¸ §NX «≤∑ªU» •U∞X

ßßddŒŒ ©©ddœœÊÊ ÖÖuu®®XX

≠AU¸ œ≥Ob .

´ö±X ”

“ °dËÈ ÅH∫t ≤LU|g ™U≥d ±v Ödœœ .

Ë“Ê Öu®X ©∂U°v ¸« °LOe«Ê œ∞ªu«Á «≤∑ªU» °Hd±UzOb .
ϩLt

““||UUœœ

¸« œÁ °U¸ ≠AU¸ œ≥Ob ¢U Ë«¸œ Ë“Ê 1/4 ©OKu ÖdÂ

°Au|b .

ϩLt

®®ddËËŸŸ

¸« ≠AU¸ œ≥Ob .

œ¸ ≥M~U ĪX ±O∑u«≤Ob °U «ß∑HUœÁ «“ œ©Lt

©©rr ËË ““||UUœœ

“±UÊ

ĪX Ë Äe ¸« ©r |U “|Uœ ≤LUzOb .

œ¸ ±∏U‰ “|d °t ®LU ≤AUÊ ±Ob≥r ©t Ç~u≤t 1/4 ©OKu Öd Öu®X ©∂U°v ¸« ßdŒ ©MOb .

Ar 1

-

6622

«LK©dÏ

§dÎ
©dÏæ
uÏ©Uü

u¨X u§U°t ©¶U¡v
(1(

1

rA

))

0/5 ~ 1/5

©OKu då

©¶It ¢uüé

U|Os è §OMv

Keé

ϱUé |»Uä

©dç |U ±UüUü|s ÂÈ ¨bç üÇ üèé ¡dÔ u¨X ¡LU°Ob . §f Âæ üÇ üèé
©¶It ¢uüé U|Os è üèé §OMv Keé ®dÇü ϳOb . ³M~U±O©t bÇé ¡O
¨MObç ¨b, u¨X üÇ ¡ddÏDzOb .
f ÇÒ »·t ¨bæ, ǤUÒç ϳOb ©t 01 Ï®OIt Ïü ÏÇq u|q ¡U®v ¡LU²b

u¨X ¡dç ©¶U¡v
(2(

2

rA

))

0/5 ~ 1/5

©OKu då

©¶It ¢uüé

U|Os è §OMv

Keé

ϱUé |»Uä

©dç |U ±UüUü|s ÂÈ ¨bç üÇ üèé ¡dÔ u¨X ¡LU°Ob . §f Âæ üÇ üèé
©¶It ¢uüé U|Os è üèé §OMv Keé ®dÇü ϳOb . ³M~U±O©t bÇé ¡O
¨MObç ¨b, u¨X üÇ ¡ddÏDzOb .
f ÇÒ »·t ¨bæ, ǤUÒç ϳOb ©t 01 Ï®OIt Ïü ÏÇq u|q ¡U®v ¡LU²b

üÇæ ±dÚ
(3(

3

rArA

)

0/2 ~ 0/8

©OKu då

©¶It ¢uüé

U|Os è §OMv

Keé

ϱUé |»Uä

u§X ±dÚ üÇ ¨¼·t è A© ²LUzOb . ©dç |U ±UüUü|s ÂÈ ¨bç üÇ üèé
üÇæ ±dÚ ¡LU°Ob . §f Âæ üÇ üèé ©¶It ¢uüé ¡U è üèé §OMv Keé ®dÇü
ϳOb. ³M~U±O©t bÇé ¡O ¨MObç ¨b, üÇæ ±dÚ üÇ ¡ddÏDzbç è §f
Ï©Lt ¨dèÙ üÇ AUü ϳOb ¢U «Lq »·s ÇÏDZt |U¡b .
f ÇÒ »·t ¨bæ, ǤUÒç ϳOb ©t2~5Ï®OIt Ïü ÏÇq u|q ¡U®v ¡LU²b .

±dÚ ©U±q
(4(

4

rA

)

0/8~ 1/5

©OKu då

©¶It ¢uüé

U|Os è §OMv

Keé

ϱUé |»Uä

u§X ±dÚ üÇ ¨¼·t è A© ²LUzOb . ©dç |U ±UüUü|s ÂÈ ¨bç üÇ üèé
±dÚ ¡LU°Ob. §f Âæ üÇ üèé ©¶It ¢uüé U|Os è üèé §OMv Keé
®dÇüϳOb.
³M~U±O©t bÇé ¡O ¨MObç ¨b, ±dÚ üÇ ¡ddÏDzbç è §f Ï©Lt
¨dèÙ üÇ AUü ϳOb ¢U «Lq »·s ÇÏDZt |U¡b .
f ÇÒ »·t ¨bæ, ǤUÒç ϳOb ©t 01 Ï®OIt Ïü ÏÇq u|q ¡U®v ¡LU²b

©¶It ¡Mbé ¬cÇ ³U

±ºbèÏ|X

èÒæ

Ç¡eÇü ϱUé

¬cÇ Ï§·uü Ç°FLq

7722

ϧ·uüÇ°FLq ³Ué ±Nr Ç|LMv

¡b®X ±DU°Ft ²LuÏç è ¡dÇé ±dǤFUÜ ¡Fbé ²~t ÏÇü|b

ϧ·uüÇ°FLq ³Ué ±Nr Ç|LMv

8822

ϧ·uüÇ°FLq ³Ué ±Nr Ç|LMv

¡b®X ±DU°Ft ²LuÏç è ¡dÇé ±dǤFUÜ ¡Fbé ²~t ÏÇü|b

ϧ·uüÇ°FLq ³Ué ±Nr Ç|LMv

9922

°uÇÒå Ç|LMv ϧ·~Uç ±U©dèè|u

°uÇÒå Ç|LMv ϧ·~Uç ±U©dèè|u

0033

BuOUÜ ±uÇÏ ¬cÇzv è
»X ¡U ϧ·~Uç ±U©dèè|u

BuOUÜ ±uÇÏ ¬cÇzv è
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CC-5700S / CC-5700W / LF-5700S
LF-5700W / MC-2820W / MC-2820S

OWNER’S MANUAL

MICROWAVE OVEN

PLEASE READ THIS OWNER’S MANUAL THOROUGHLY BEFORE OPERATING.

LF-5700S
LF-5700W
MC-2820W
MC-2820S

P/No. : MFL58357702

www.lg.com

Precautions

Precautions to avoid possible exposure to excessive microwave energy.

You cannot operate your oven with the door open due to the safety interlocks
built into the door mechanism. These safety interlocks automatically switch off
any cooking activity when the door is opened; which in the case of a
microwave oven could result in harmful exposure to microwave energy.

It is important not to tamper with the safety interlocks.

Do not place any object between the oven front face and the door or allow
food or cleaner residue to accumulate on sealing surfaces.

Do not operate your oven if it is damaged. It is particularly important that the
oven door closes properly and that there is no damage to the: (1) door(bent),
(2) hinges and latches (broken or loosened), (3) door seals and sealing
surfaces.

Your oven should not be adjusted or repaired by anyone except qualified
service personnel.

Warning

When heating liquids, e.g. soups, sauces and beverages in your microwave
oven, delayed eruptive boiling can occur without evidence of bubbling. This
could result in a sudden boil over of the hot liquid. To prevent this possibility
the following steps should be taken:

1 Avoid using straight sided containers with narrow necks.

2 Do not overheat.

3 Stir the liquid before placing the container in the oven and again halfway

through the heating time.

4 After heating, allow to stand in the oven for a short time, stir or shake

them(especially the contents of feeding bottles and baby food jars) again
carefully and check the temperature of them before consumption to avoid
burns (especially, contents of feeding bottles and baby food jars).
Be careful when handling the container.

Warning

Always allow food to stand after being cooked by

microwaves and check the temperature of them

before consumption. Especially contents of feeding

bottles and baby food jars.

Please ensure cooking times are correctly set as

over cooking may result in the FOOD catching fire

and subsequent damage to your oven.

Unpacking &

HIGH RACK LOW RACK

METAL TRAYROTATING RING

Installing

By following the basic steps on these two pages you will be able to quickly check that your oven is operating
correctly. Please pay particular attention to the guidance on where to install your oven. When unpacking your
oven make sure you remove all accessories and packing. Check to make sure that your oven has not
beendamaged during delivery.

Unpack your oven and place it on a flat level surface.

Place the oven in the level location of your choice with

more than 85cm height but make sure there is at least
30cm of space on the top and 10cm at the rear for proper ventilation.
The front of the oven should be at least 8cm from the edge of the
surface to prevent tipping.
An exhaust outlet is located on top or side of the oven.
Blocking theoutlet can damage the oven.

THIS OVEN SHOULD NOT BE USED FOR COMMERCIAL
CATERING PURPOSES

Micro Power

Level

Your microwave oven is equipped with 5 power levels to give you maximum flexibility and control over
cooking. The table below shows the examples of food and their recommended cooking power levels for use
with this microwave oven.

POWER LEVEL

HIGH 900W 100% * Boil Water

* Brown minced beef
* Cook poultry pieces, fish, vegetables
* Cook tender cuts of meat

MEDIUM HIGH 720W 80% * All reheating

* Roast meat and poultry
* Cook mushrooms and shellfish
* Cook foods containing cheese and eggs

MEDIUM 540W 60% * Bake cakes and scones

* Prepare eggs
* Cook custard
* Prepare rice, soup

DEFROST/ 360W 40% * All thawing
MEDIUM LOW * Melt butter and chocolate

* Cook less tender cuts of meat

LOW 180W 20% * Soften butter & cheese

* Soften ice cream
* Raise yeast dough

OUTPUT USE

During QUICKSTART cooking, you can extend the cooking time by repeatedly pressing the START button.

three times to select 360 power.

three times to select 360 power.

b

“Ac -1”

Water

Pasta

Rice

“Ar 1”

-

b

WARNING

Please ensure cooking times are correctly set as
over cooking may result in FIRE and subsequent
DAMAGE to the OVEN.

Important safety instructions

Read carefully and keep for future reference

1 Do not attempt to tamper with, or make any adjustments or repairs to the

door, control panel, safety interlock switches or any other part of the oven.
It is hazardous for anyone to carry out any service or repair operation
which involves the removal of any cover which gives protection against
exposure to microwave energy. Repairs should only be undertaken by a
qualified service technician.

2 Do not operate the oven when empty. It is best to leave a glass of water in

the oven when not in use. The water will safely absorb all microwave
energy, if the oven is accidentally started.

3 Do not dry clothes in the microwave oven, which may become carbonized

or burned if heated too long.

4 Do not cook food wrapped in paper towels, unless your cook book

contains instructions, for the food you are cooking.

5 Do not use newspaper in place of paper towels for cooking.
6 Do not use wooden containers. They may heat-up and char. Do not use

ceramic containers which have metallic (e.g. gold or silver) inlays. Always
remove metal twist ties. Metal objects in the oven may arc, which can
cause serious damage.

7 Do not operate the oven with a kitchen towel, a napkin or any other

obstruction between the door and the front edges of the oven, which may
cause microwave energy leakage.

8 Do not use recycled paper products since they may contain impurities

which may cause sparks and/or fires when used in cooking.

9 Do not rinse the turntable by placing it in water just after cooking. This

may cause breakage or damage.

10 Small amounts of food require shorter cooking or heating time. If normal
times are allowed they may overheat and burn.

11 Be certain to place the oven so the front of the door is 8 cm or more
behind the edge of the surface on which it is placed, to avoid accidental

tipping of the appliance.

12 Before cooking, pierce the skin of potatoes, apples or any such fruit or

vegetable.

13 Do not cook eggs in their shell. Pressure will build up inside the egg which

will burst.
14 Do not attempt deep fat frying in your oven.
15 Remove the plastic wrapping from food before cooking or defrosting. Note

though that in some cases food should be covered with plastic film, for

heating or cooking.
16 If the oven door or door seals are damaged, the oven must not be

operated until it has been repaired by a qualified service technician.
17 If smoke is observed, switch off or disconnect the oven from the power

supply and keep the oven door closed in order to stifle any flames.
18 When food is heated or cooked in disposable containers of plastic, paper

or other combustible materials, check the oven frequently due to the

possibility of the food container is deteriorating.
19 Only allow children to use the oven without supervision when adequate

instructions have been given so that the child is able to use the oven in a
safe way and understands the hazards of improper use.

20 Liquids or other foods must not be heated in sealed containers since they

are liable to explode.

21 Do not operate the oven, if the door seals and adjacent parts of the

microwave oven are faulty, until the oven has been repaired by a qualified

service technician.
22 Check the utensils are suitable for use in microwave ovens before use.
23 Do not touch the oven door, outer cabinet, rear cabinet, oven cavity,

accessories and dishes during grill mode, convection mode and auto cook

operations, unless wearing thick oven gloves, as they will become hot.

Before clearing make sure they are not hot.

Important safety instructions

Read carefully and keep for future reference

WARNING

Please do not let the POWER
CORD touch the BACK COVER.

24 Only use utensils that are suitable for use in microwave ovens.

25 When heating food in plastic or paper containers, keep an eye on the

oven due to the possibility of ignition.

26 If smoke is observed, switch off or unplug the appliance and keep the

door closed in order to stifle any flames.

27 Microwave heating of beverages can result in delayed eruptive boiling,

therefore care must be taken when handing the container.

28 The contents of feeding bottles and baby food jars shall be stirred or

shaken and the temperature checked before consumption, in order to
avoid burns.

29 Eggs in their shell and whole hard-boiled eggs should not be heated in

microwave ovens since they may explode, even after microwave heating
has ended.

30 Details for cleaning door seals, cavities and adjacent parts.

31 The oven should be cleaned regularly and any food deposits removed.

32 Failure to maintain the oven in a clean condition could lead to

deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a hazardous situation.

33 Only use the temperature probe recommended for this oven (for

appliances having a facility to use a temperature-sensing probe).

34 If heating elements are provided, during use the appliance becomes hot.

Care should be taken to avoid touching heating elements inside the
oven.

35 The appliance is not intended for use by young children or infirm

persons without supervision.

WARNING: If the door or door seals are damaged, the oven must not be

operated until it has been repaired by a competent person.

WARNING: It is hazardous for anyone other than a competent person to

carry out any service or repair operation that involves the
removal of a cover which gives protection against exposure to
microwave energy.

WARNING: Liquids and other foods must not be heated in sealed

containers since they are liable to explode.

WARNING: Only allow children to use the oven without supervision when

adequate instructions have been given so that the child is able
to use the oven in a safe way and understands the hazards of
improper use.

Keeping an eye on things

The recipes in the book have been formulated with great care, but your success in
preparing them depends on how much attention you pay to the food as it cooks.
Always watch your food while it cooks. Your microwave oven is equipped with a
light that turns on automatically when the oven is in operation so that you can see
inside and check the progress of your food. Directions given in recipes to elevate,
stir, and the like should be thought of as the minimum steps recommended. If the
food seems to be cooking unevenly, simply make the necessary adjustments you think
appropriate to correct the problem.

Factors affecting microwave cooking times

Many factors affect cooking times. The temperature of ingredients used in a recipe
makes a big difference in cooking times. For example, a cake made with ice-cold
butter, milk, and eggs will take considerably longer to bake than one made with
ingredients that are at room temperature. All of the recipes in this book give a range
of cooking times. In general, you will find that the food remains under-cooked at the
lower end of the time range, and you may sometimes want to cook your food beyond
the maximum time given, according to personal preference. The governing
philosophy of this book is that it is best for a recipe to be conservative in giving
cooking times. While overcooked food is ruined for good. Some of the recipes,
particularly those for bread, cake, and custards, recommend that food be removed
from the oven when they are slightly undercooked. This is not a mistake. When
allowed to stand, usually covered, these foods will continue to cook outside of the
oven as the heat trapped within the outer portions of the food gradually travels
inward. If the food is left in the oven until it is cooked all the way through, the outer
portions will become overcooked or even burnt. You will become increasingly skilful
in estimating both cooking and standing times for various foods.

Density of food

Light, porous food such as cakes and breads cook more quickly than heavy, dense
foods such as roasts and casseroles. You must take care when microwaving porous
food that the outer edges do not become dry and brittle.

Height of food

The upper portion of tall food, particularly roasts, will cook more quickly than the
lower portion. Therefore, it is wise to turn tall food during cooking, sometimes several
times.

Food characteristics&

Microwave cooking

Moisture content of food

Since the heat generated from microwaves tends to evaporate moisture, relatively dry food
such as roasts and some vegetables should either be sprinkled with water prior to cooking
or covered to retain moisture.

Bone and fat content of food

Bones conduct heat and fat cooks more quickly than meat. Care must be taken when
cooking bony or fatty cuts of meat that they do not cook unevenly and do not become
overcooked.

Quantity of food

The number of microwaves in your oven remains constant regardless of how much food is
being cooked. Therefore, the more food you place in the oven, the longer the cooking time.
Remember to decrease cooking times by at least one third when halving a recipe.

Shape of food

Microwaves penetrate only about 2.cm into food, the interior portion of thick foods are
cooked as the heat generated on the outside travels inward. Only the outer edge of food in
cooked by microwave energy; the rest is cooked by conduction. The worst possible shape
for a food that is to be microwaved is a thick square. The corners will burn long before the
centre is even warm . Round thin foods and ring shaped foods cook successfully in the
microwave.

Covering

A cover traps heat and steam which causes food to cook more quickly. Use a lid or
microwave cling film with a corner folded back to prevent splitting.

Browning

Meats and poultry that are cooked fifteen minutes or longer will brown lightly in their own
fat. Food that are cooked for a shorter period of time may be brushed with a browning
sauce such as worcestershire sauce, soy sauce or barbecue sauce to achieve an appetizing
colour. Since relatively small amounts of browning sauces are added to food the original
flavour of the recipe is not altered.

Covering with greaseproof paper

Greaseproofing effectively prevents spattering and helps food retain some heat. But
because it makes a looser cover than a lid or clingfilm, it allows the food to dry out slightly.

Arranging and spacing

Individual foods such as baked potatoes, small cakes and hors d’oeuvres will heat more
evenly if placed in the oven an equal distance apart, preferably in a circular pattern. Never
stack foods on top of one another.

Food characteristics &

Microwave cooking.

Stirring

Stirring is one of the most important of all microwaving techniques. In conventional cooking,
food is stirred for the purpose of blending. Microwaved food, however, is stirred in order to
spread and redistribute heat. Always stir from the outside towards the centre as the outside
of the food heats first.

Turning over

Large, tall foods such as roasts and whole chickens should be turned so that the top and
bottom will cook evenly. It is also a good idea to turn cut up chicken and chops.

Placing thicker portions facing outwards

Since microwaves are attracted to the outside portion of food, it makes sense to place
thicker portions of meat, poultry and fish to the outer edge of the baking dish. This way,
thicker portions will receive the most microwave energy and the food will cook evenly.

Shielding

Strips of aluminium foil (which block microwaves) can be placed over the corners or edges
of square and rectangular foods to prevent those portions from overcooking. Never use too
much foil and make sure the foil is secured to the dish or it may cause ‘arcing’ in the oven.

Elevating

Thick or dense foods can be elevated so that microwaves can be absorbed by the underside
and centre of the foods.

Piercing

Foods enclosed in a shell, skin or membrane are likely to burst in the oven unless they are
pierced prior to cooking. Such foods include yolks and whites of eggs, clams and oysters
and whole vegetables and fruits.

Testing if cooked

Food cooks so quickly in a microwave oven, it is necessary to test it frequently. Some foods
are left in the microwave until completely cooked, but most foods, including meats and
poultry, are removed from the oven while still slightly undercooked and allowed to finish
cooking during standing time. The internal temperature of foods will rise between 5

0

F (30C)

and 15

0

F (80C) during standing time.

Standing time

Foods are often allowed to stand for 3 to 10 minutes after being removed from the
microwave oven. Usually the foods are covered during standing time to retain heat unless
they are supposed to be dry in texture (some cakes and biscuits, for example). Standing
allows foods to finish cooking and also helps flavour blend and develop.

To Clean Your Oven

1 Keep the inside of the oven clean

Food spatters or spilled liquids stick to oven walls and between seal and door
surface. It is best to wipe up spillovers with a damp cloth right away. Crumbs and
spillovers will absorb microwave energy and lengthen cooking times. Use a damp
cloth to wipe out crumbs that fall between the door and the frame. It is important to
keep this area clean to assure a tight seal. Remove greasy spatters with a soapy cloth
then rinse and dry. Do not use harsh detergent or abrasive cleaners. The glass tray
can be washed by hand or in the dishwasher.

2 Keep the outside of the oven clean

Clean the outside of your oven with soap and water then with clean water and dry
with a soft cloth or paper towel. To prevent damage to the operating parts inside the
oven, the water should not be allowed to seep into the ventilation openings. To clean
control panel, open the door to prevent oven from accidentally starting, and wipe a
damp cloth followed immediately by a dry cloth. Press STOP/CLEAR after cleaning.

3 If steam accumulates inside or around the outside of the oven door, wipe the panels

with a soft cloth. This may occur when the microwave oven is operated under high
humidity conditions and in no way indicates a malfunction of the unit.

4 The door and door seals should be kept clean. Use only warm, soapy water, rinse

then dry thoroughly.
DO NOT USE ABRASIVE MATERIALS, SUCH AS CLEANING POWDERS OR
STEEL AND PLASTIC PADS.
Metal parts will be easier to maintain if wiped frequently with a damp cloth.

Questions &

Answers

Q What’s wrong when the oven light will not glow?

A There may be several reasons why the oven light will not glow.

Light bulb has blown
Door is not closed

Q Does microwave energy pass through the viewing screen in the door?

A No. The holes, or ports, are made to allow light to pass; they do not let

microwave energy through.

Q Why does the beep tone sound when a pad on the Control Panel is

touched?

A The beep tone sounds to assure that the setting is being properly entered.

Q Will the microwave oven be damaged if it operates empty?

A Yes Never run it empty or without the glass tray.

Q Why do eggs sometimes pop?

A When baking, frying, or poaching eggs, the yolk may pop due to steam

build up inside the yolk membrane. To prevent this, simply pierce the yolk
before cooking. Never microwave eggs in the shell.

Q Why is standing time recommended after microwave cooking is over?

A After microwave cooking is finished, food keeps on cooking during

standing time. This standing time finishes cooking evenly throughout the
food. The amount of standing time depends on the density of the food.

Q Is it possible to pop corn in a microwave oven?

A Yes, if using one of the two methods described

below
1 Popcorn-popping utensils designed specifically for microwave cooking.
2 Prepackaged commercial microwave popcorn that contains specific

times and power outputs needed for an acceptable final product.

FOLLOW EXACT DIRECTIONS GIVEN BY EACH MANUFACTURER FOR
THEIR POPCORN PRODUCT. DO NOT LEAVE THE OVEN UNATTENDED
WHILE THE CORN IS BEING POPPED. IF CORN FAILS TO POP AFTER
THE SUGGESTED TIMES, DISCONTINUE COOKING. OVERCOOKING
COULD RESULT IN THE CORN CATCHING FIRE.

CAUTION

NEVER USE A BROWN PAPER BAG FOR POPPING CORN. NEVER
ATTEMPT TO POP LEFTOVER KERNELS.

Q Why doesn’t my oven always cook as fast as the cooking guide says?

A Check your cooking guide again to make sure you’ve followed directions

correctly, and to see what might cause variations in cooking time.

Cooking guide times and heat settings are suggestions, chosen to help

prevent overcooking, the most common problem in getting used to a

microwave oven. Variations in the size, shape, weight and dimensions of

the food require longer cooking time. Use your own judgement along

with the cooking guide suggestions to test food condition, lust as you

would do with a conventional cooker.

CC-5700S / CC-5700W / LF-5700S
LF-5700W / MC-2820W / MC-2820S