Kenmore 111.83522 Manual De Uso Y Cuidado página 14

Power Level Cooking Guide
Your microwave oven offers various cooking power levels for optimum cooking results.
High (power level 10) or full power is the fastest way to cook and supplies microwave energy
100% of the time.
The other power levels supply microwave energy for a certain percentage of time. For example,
power level 7 supplies microwave energy throughout 70% of the set cooking time. Most of your
cooking will be done on High (Power Level 10). A lower setting will cook more evenly, requiring
less attention given to stirring or rotating the food. Some foods may have better flavor, texture
or appearance if one of the lower settings is used. You may wish to use a lower power level
when cooking foods that have a tendency to boil over, such as scalloped potatoes. The times
required to fully cook food will tend to lengthen as a result of using lower power levels.
Power Level
High 10
Medium 7
Medium 5
Low 3
Warm 1
Add 30 sec.
The START/ADD 30 SEC Pad provides a convenient way to heat foods at full power with one
touch of a pad or to add extra time to the cooking cycle while it is in progress.
The microwave starts automatically after the pad is touched.
Each time the pad is touched the oven will add 30 seconds to the time up to 99 minutes 99
seconds. ADD 30 SEC cannot be used with ONE TOUCH COOKING FUNCTIONS, AUTO
COOK, AUTO DEFROST, TIMER or WARM.
Timer
1. Touch the TIMER Pad.
2. Touch the appropriate number pads to set the time amount. The set time will appear in the
display.
3. Touch the START Pad. The time amount counts down in the display.
When countdown completes End appears in the display and oven beeps until Stop pad is
pressed.
• The timer can be programmed up to 99 minutes and 99 seconds.
• Beeps signal the end of the timing operation.
• To stop the timer once it has started, touch the STOP/CANCEL Pad. Display will return to the
time of day.
• The timer cannot be set while cooking.
Best Uses
Fish, bacon, vegetables, boiling liquids.
Gentle cooking of meat and Poultry, baking casseroles and reheating.
Slow cooking and tenderizing for stews and less tender cuts of meat.
Defrosting, simmering, delicate sauces.
Keeping food warm without overcooking, softening butter.
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