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Table
TECHNICAL
INSTALLATION
INSTRUCTIONS
THE
HOW
GETTING
HOW
FOOD
SPECIAL
MICROWAVE-SAFE
FEATURE
OPERATING
SETTING
EZ
ON
TIMED
MULTI
MICROWAVE
CHILD
ONE
ONE
CUSTOM
CUSTOM
MORE/LESS
TIMER
AUTO
AUTO
MEAT
POULTRY
FISH
HEATING
FRESH
OTHER
SAFETY
QUESTIONS
COOKING
STAGE
LOCK
TOUCH
TOUCH
WEIGHT
DEFROST
VEGETABLE
HELPFUL
of
SPECIFICATIONS
MICROWAVE
THE
BEST
CHARACTERISTICS
TECHNIQUES
DIAGRAM
INSTRUCTIONS
CLOCK
TIMED
POWER
COOKING
COOKING
SET
COOK
DEFROST
OR
REHEATING
PRECAUTIONS
AND
Contents
OVEN
RESULTS
IN
MICROWAVE
UTENSILS
/
CONTROL
COOKING
LEVELS
CHART
SEQUENCE
GUIDE
CHART
INSTRUCTIONS
ANSWERS
LIST
WORKS
FROM
AFFECT
PANEL
YOUR
MICROWAVE
COOKING
MICROWAVE
OVEN
COOKING
Power
Output
Microwave
Outside
Cavity
Power
Net
weight
Shipping
Input
Frequency
Dimensions
Dimensions
Consumption
Weight
Technical
Specifications
MS-5442TZ
AC~50
950
607
434
1,400
4
W
/
mm(W)
mm(W)
W
60Hz
X
X
Approx.
Approx.
220V
2,450
344
263
MHz
mm(H)
mm(H)
20.5
22.7
Kg
Kg
X
X
127V
488
465
MS-5442TB
AC~60Hz
1,000
mm(D)
mm(D)
1,500
W
W
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How
the
Microwaves
television
microwaves
the
Microwave
is
designed
waves
atmosphere
Electricity,
create
microwave
but
will
the
food.
safe
very
the
safestofall
area
or
they
and
the
cooking
turntable
Microwaves
oven,
porcelain
microwave-safe
Microwaves
vessels
by
A
of
opened,
microwaves.
completely
over"
energy
Microwave
are
a
and
spread
and
ovens,
to
make
supplied
through
is
tray
cannot
can
paper,
cooking
do
not
eventually
appliance.
oven
automatically
Microwave
to
heat
to
harm
form
of
energy
ordinary
outwards
disappear
however,
use
of
the
to
the
magnetron
energy.
These
openings
locatedatthe
pass
through
penetrate
the
materials
dishes
heat
the
cookware,
hot
get
Your
home
appliances.
energy
when
it
enters
when
you
Introduction
Oven
have
such
Works
similartoradio
daylight. Ordinarily,
as
they
without
a
energy
microwaves
inside
bottom
metal
are
travel
effect.
magnetron
in
microwaves.
tube,
the
of
wallsofthe
materials
out
of
which
constructed.
through
is
oven.
the
as
used
though
from
the
heat
generated
microwave
stops
is
food,
you
When
producing
converted
leaving
cook
oven
the
your
and
which
enter
A
oven.
glass,
cooking
is
one
door
no
"left
food.
For
example,
and
eggs
one
made
temperature.
of
range
the
food
to
the
time
food
range,
beyond
personal
bookisthatitis
giving
ruined
for
bread,
be
removed
undercooked.
stand,
cook
outsideofthe
outer
portions
the
is
foods
the
way
overcooked
using
your
increasingly
standing
will
with
cooking
remains
and
the
preference.
cooking
for
good.
cakes,
from
usually
are
through,
or
microwave
skillful
times
a
cake
take
considerably
ingredients
Allofthe
times.
under-cooked
you
may
maximum
best
times.
Some
and
the
This
is
covered,
oven
of
the
foods
leftinthe
the
even
burnt.
in
for
various
made
with
that
recipes
In
general,
sometimes
time
The
governing
for
a
recipe
While
undercooked
of
the
custards,
oven
when
not
a
mistake.
these
as
the
gradually
oven
outer
portions
As
oven,
you
estimating
foods.
ice-cold
longer
areatroom
in
this
you
at
the
given,
to
recipes,
recommend
they
foods
heat
until
they
you
gain
will
both
butter,
to
bake
book
give
will
find
lower
want
to
according
philosophy
be
conservative
food
particularly
are
slightly
When
allowed
will
continue
trapped
travels
are
cooked
will
become
experience
become
cooking
milk,
than
a
that
endofthe
cook
your
to
of
this
is
those
that
food
to
to
within
inward.
all
in
and
in
the
If
Getting
The
Microwave
been
attention
your
equipped
the
and
an
eye
formulated
in
preparing
food
with
oven
check
you
Keeping
have
success
much
watch
is
when
inside
recipe.Directions
the
like
should
be
recommended.
unevenly,
think
appropriate
Factors
wattage
beginning
times.
The
makes
a
simply
affecting
of
your
of
this
temperature
difference
big
If
Best
Results
Oven
on
things.The
with
great
them
depends,
to
the
pay
whileitcooks.
a
that
light
is in
the
giveninrecipes
thought
the
make
to
correct
cooking
oven,
book.
turns
operation
progress
ofasthe
food
seems
the
necessary
the
times.
refertothe
Many
of
ingredients
in
cooking
From
recipes
care,
of
foodasit
Your
microwave
on
automatically
so
that
of
your
to
'elevate',
minimum
to
be
problem.
To
specifications
factors
affect
times.
Your
in
this
book
but
your
course,
cooks.
Always
can see
you
'stir',
steps
cooking
adjustments
check
the
cooking
used
in
a
on
how
oven
you
at
the
recipe
and
How
Food
Microwave
breads
such
when
do
of
of
not
foods:
Density
and
foods
care
edges
Height
particularly
lower
portion.
during
cooking,
Moisture
from
relatively
content
microwaves
dry
vegetables
to
cooking
Bone
and
and
fat
cooks
must
be
taken
that
overcooked.
they
do
Characteristics
Cooking
foods:
as
microwaving
roasts,
should
or
fat
cook
roasts
become
Therefore,
sometimes
foods
covered
content
more
when
not
cook
Light,
more
The
will
of
tends
such
either
quickly
and
foods:
cooking
unevenly
porous
quickly
casseroles.
porous
and
dry
upper
cook
itiswise
to
evaporate
as
be
to
retain
of
foods:
food
than
heavy,
foods
brittle.
of
portion
more
quickly
to
several
Since
roasts
times.
the
and
sprinkled
moisture.
Bones
than
meat.
bonyorfatty
and
do
Affect
such
as
dense
You
must
that
the
tall
foods,
than
turn
tall
heat
moisture,
some
with
water
conduct
Therefore,
cutsofmeat
not
become
cakes
take
outer
the
foods
generated
prior
heat
care
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of
remains
cooked.
foods:
constant
the
longer
cooking
Quantity
oven
being
the
oven,
decrease
halfingarecipe.
of
Shape
inch
foods
travels
any
rest
worst
microwaved
long
and
microwave.
Special
foods:
(2.5cm)
foods
is
into
are
cooked
inward.Inother
is
actually
cooked
possible
isathick
before
the
ring
shaped
Techniques
Cooking
Browning:
minutes
Foods
be
brushed
appetizing
sauces
barbecue
browning
flavour
Covering:
foodtocook
microwave
prevent
Covering
effectively
some
a
lid
Wrapping
Sandwiches
prebaked
microwaving
Arranging
baked
heat
distance
stack
or
longer
that
are
colour.
are
Worcestershire
sauce.
sauces
of
recipes
A
clingfilm
splitting.
with
prevents
heat.
or
clingfilm,
in
bread
and
potatoes,
more
evenlyifplaced
apart,
foods
Meats
with
cover
more
But
greaseproof
and
to
on
The
number
regardless
the
cooking
by
the
the
heat
words,
cooked
forafood
square.
is
even
cook
the
at
interior
by
successfully
Therefore,
times
Microwaves
foods,
as
convection.Itfollows
by
shape
centre
foods
In
and
poultry
will
brown
cooked
a
The
Since
are
are
browning
traps
quickly.
with
forashorter
sauce
most
sauce,
relatively
added
not
altered.
heat
You
a
corner
lightly
commonIy
to
greaseproof
spattering
because
it
many
should
prevent
spacing:
small
preferably
top
allows
of
one
it
makes
the
or
other
be
wrapped
drying
Individual
cakes
in
inacircular
another.
foods
of
microwaves
of
more
food
time.
least
one
penetrate
portion
generated
the
only
microwave
that
istobe
The
corners
warm.
Microwave
that
are
in
period
to
soy
small
foods,
and
steam
may
folded
paper:
and
helps
a
looser
food
to
paper
containing
prior
out.
foods
and
hors
the
oven
Introduction
in
how
much
food
you
place
Remember
third
when
about
only
of
thick
on
the
outside
outer
edge
energy;
then
that
the
will
burn
Round
thin
foods
in
the
cooked
their
achieve
sauce
amounts
the
either
Greaseproofing
dry
towel:
d'oeuvres
an
pattern.
own
of
used
original
which
use
back
food
cover
out
to
such
equal
fifteen
fat.
time
an
browning
and
of
causes
a
lid
to
retain
than
slightly.
as
will
Never
your
in
to
of
may
1
the
or
is
Stirring:
Stirring
microwaving
foods
are
stirred
Microwaved
first.
chickens
up
poultry
This
and
towards
over:
will
chicken
thicker
it
makes
way,
spread
outside
heats
Turning
whole
bottom
cut
Placing
microwaves
foods,
meat,
dish.
microwave
Shielding:
microwaves,
of
edges
those
foil
or
and
it
may
square
portions
make
cause
Elevating:
that
microwaves
and
centre
Piercing:
membrane
are
pierced
and
yolks
whole
Testing
a
microwave
whites
vegetables
if
frequently.
completely
and
poultry,
undercooked
slightly
during
standing
foods
will
rise
10
minutes
texture
time.
time:
Usually
(some
allows
blend
standing
Standing
to
oven.
timetoretain
in
Standing
flavour
is
one
techniques.
for
the
foods,
however,
redistribute
the
centre
tall
Large,
should
cook
evenly.
and
chops.
portions
are
attractedtothe
sense
to
and
fishtothe
thicker
portions
and
energy
Strips
are
from
sure
the
of
aluminum
sometimes
and
rectangular
overcooking.
the
foil is
'arcing'
Thickordense
can
be absorbed
of
the foods.
Foods
enclosed
are
likely
to
priortocooking.
of
eggs,
and
fruits.
cooked: Because
it
oven,
Some
cooked,
are
and
is
foods
but
removed
and
time.
The
between
Foods
after
being
the
foods
heat
unless
cakes
foodstofinish
develop.
5˚F(3˚C)
are
of
the
most
In
conventional
purpose
are
heat.
Always
as
the
foods
be
turned
Itisalso
facing
thicker
place
outer
will
foods
foil,
placed
tightly
in
the
oven.
foods
in
a
shell,
burstinthe
Such
clams
foods
necessary
are
leftinthe
most
foods,
from
the
allowed
internal
often
removed
are
covered
are
they
and
biscuits,
cooking
important
cooking,
of
blending.
stirredinorder
stir
from
outsideofthe
such
as
roasts
so
that
the
a
outside
good
outwards:
idea
portion
portions
of
receive
cook
which
over
secured
often
the
skin
oven
oysters
cook
test
microwave
the
block
the
to
prevent
use
underside
or
unless
include
so
food
edge
will
foods
Never
are
by
foods
and
to
including
oven
while
to
finish
cooking
temperature
and
15˚F(8˚C)
allowed
from
to
the
during
supposed
for
example).
and
of
the
food
and
top
to
Since
of
of
baking
the
most
evenly.
corners
too
to
the
elevated
they
and
quickly
meats
still
of
during
stand
microwave
standing
to
be
also
all
to
and
turn
much
dish
both
many
until
for
dry
helps
or
so
in
3
7