Warning and Safety instructions
When heating liquids, the boiling
rod provided should be placed
into the container.
When heating, and especially reheating
liquids, milk, sauces etc., in the micro-
wave oven, the boiling point of the liq-
uid may be reached without the produc-
tion of typical bubbles. The liquid does
not boil evenly throughout. This so-
called ’boiling delay’ can cause a sud-
den build up of bubbles, when the con-
tainer is removed from the oven or
shaken. This can lead to the liquid boil-
ing over suddenly and explosively.
There is a danger of burning. The for-
mation of bubbles can be so strong
that the pressure forces the oven door
open. The user could be injured and
the appliance damaged.
The boiling rod ensures that the liquid
boils evenly and that bubbles form at
an early stage during the operation.
If smoke occurs in the oven interior
do not open the oven door, to
avoid fuelling any flame. Cancel the
process (press button C), switch off at
the wall socket, and where applicable,
remove the plug. Do not open the door
until the smoke has dispersed.
Never heat undiluted alcohol in the
microwave oven as this can easily
ignite.
Do not use any containers or cut-
lery made from or containing met-
al, aluminium foil, lead crystal glass-
ware, temperature-sensitive plastics,
wooden utensils or cutlery, metal clips
or wire ties. Do not use bowls with
milled rims, or cream pots with the tin-
foil lid partly removed. Such items
could be damaged, or cause a fire ha-
zard.
The accessories supplied with the ap-
pliance (except for M 316 E) are de-
signed to be compatible with micro-
waves, and can therefore be used
when working in microwave mode.
Eggs can only be cooked in their
shells in the microwave oven in a
specially designed egg-boiling device.
Similarly, hard-boiled eggs should not
be reheated in the microwave oven as
this may lead to the eggs bursting,
even once they have been removed
from the oven.
Eggs can be cooked without their
shells in the microwave oven only if
the yolk membrane has been punc-
tured several times first. The pressure
would otherwise cause the egg yolk to
explode.
Food with a thick skin or peel,
such as tomatoes, sausages,
jacket potatoes, aubergines, should be
pierced or cut in several places to
allow steam to escape and prevent the
food from bursting.
Warning and Safety instructions
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