emerson microwave oven mw8995w manual
emerson microwave oven mw8995w manual
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emerson microwave oven mw8995w manual
Hold times are long. Emerson microwave ovens can really earn their keep as your kitchen’s little helper. Repair Clinic can help keep your Emerson microwave on the job by quickly shipping the replacement parts you need right to your doorstep. Looking for a replacement glass tray or turntable motor. Perhaps you need a new light bulb, door switch, or door handle. Simply enter the full model number of your microwave oven in our website search bar for a complete list of parts that match your specific model. Use the part category and part title filters to refine the part results list to identify the exact part you want such as a diode, thermostat, or capacitor. Having trouble finding the right component. Trying calling our Customer Service Team at 1-800-269-2609; a representative will be happy to assist you with your selection. Repair Clinic combines the right replacement parts with the right installation information. Partner with Repair Clinic and let your inner do-it-yourselfer shine. Join Repair Clinic's VIP email list for 10 off, plus other discounts and tips. We've got millions of parts, hundreds of brands, and thousands of step-by-step videos— everything you need to find it, fix it and finish the job right. Page 2 PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY (a) Do not attempt to operate this oven with the door open since open-door operation can result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) Do not operate the oven if it is damaged. Page 3 IMPORTANT SAFETY INSTRUCTIONS When using electrical appliances, basic safety precautions should be followed, including the following: WARNING - To reduce the risk of burns. Page 4 IMPORTANT SAFETY INSTRUCTIONS 14 Do not let cord hang over edge of table or counter.
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15 When cleaning surfaces of door and oven that come together when closing the door, use only mild, nonabrasive soaps or detergents applied with a sponge or soft cloth. 18 Keep the waveguide cover clean at all times. Wipe the oven interior with a soft damp cloth after each use. If you leave grease or fat anywhere in the cavity it may overheat, smoke or even catch fire when next using the oven. Page 5 SAFETY PRECAUTIONS General Use Do NOT attempt to tamper with or make any adjustments or repairs to door, control panel or any other part of the oven. Do NOT remove outer panel from oven. Repairs should only be done by qualified service personnel. 1 2 Do NOT operate the oven empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy. 6 For FURTHER INFORMATION on proper cooking utensils, refer to the COOKING GUIDE on page 14. Page 6 GROUNDING INSTRUCTIONS This appliance must be grounded. In the event of an electrical short circuit, grounding reduces the risk of electric shock by providing an escape wire for the electric current. This appliance is equipped with a cord having a grounding wire with a grounding plug. The plug must be inserted into an outlet that is properly installed and grounded. WARNING: Improper use of the grounding plug can result in a risk of electric shock. Page 7 CARE OF YOUR MICROWAVE OVEN 1 2 Disconnect the AC plug from the outlet before cleaning. Keep the inside of the oven clean. When food spatters or spilled liquids adhere to oven walls, wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. The use of harsh detergent or abrasives is not recommended. The outside oven surface should be cleaned with soap and water, rinsed and dried with a soft cloth. Page 8 LOCATION OF CONTROLS 1 2 3 4 5 9 10 14 11 12 13 15 7 6 8 1. Door latch-When the door is closed, it will automatically lock shut.
If the door is opened while the oven is operating, the magnetron will automatically shut off. 2. Door screen-Allows viewing of food. The screen is designed so that light can pass through, but not the microwaves. 3. Oven cavity 4. Spatter shield-Protects the microwave outlet from splashes of cooking foods. 5. Page 9 OPERATION Power Ten power levels are available, to change the power level, press POWER repeatedly. Page 10 OPERATION(CONTINUED) WEIGHT DEFROST WEIGHT DEFROST lets you easily defrost foods by eliminating guesswork in determining defrosting time. The minimum weight for Auto Weight Defrost is 4 Oz and maximum weight is 100 Oz. Page 11 OPERATION(CONTINUED) TIME DEFROST TIME DEFROST will automatically set the oven to defrost at a time set by the user. The minimum time for Time Defrost is 1 second. The maximum time is 99 minutes 99 seconds. If defrosting is set as the second stage, it will be placed as the first stage automatically. Buzzer sounds once when the first stage finish and then the second stage begins. Note: Auto menu cannot be set as one of the multi-stage. For example: to defrost the food of 50 Oz, then to cook with 80 microwave power for 7 minutes. Time will be displayed for 3 seconds. Microwave power displays for 3 seconds then turn back to the former states. Page 19 COOKING GUIDE THE PRINCIPLES OF MICROWAVE COOKING Microwaves are a form of high frequency radio waves similar to those used by a radio including AM, FM and CB. Electricity is converted into microwave energy by the magnetron tube. From the magnetron tube, microwave energy is transmitted to the oven where it is reflected, transmitted and absorbed by the food. Reflection Microwaves are reflected by metal just as a ball is bounced off of a wall. Page 20 COOKING GUIDE (CONTINUED) Covering: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents spattering. Casserole lids or plastic wrap are used for a tighter seal.
Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or paper towels. Page 21 COOKING GUIDE (CONTINUED) MEATS Guide for Cooking Meats Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven. Most roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow cooking will do better in the conventional range or oven. Page 22 COOKING GUIDE (CONTINUED) POULTRY Guide for Cooking Poultry Chicken is one of the most popular foods and microwaving chicken is one of the best uses of your microwave oven. Chicken stays juicy and tender in the microwave oven. However, juiciness prevents browning because chicken crisps and browns only when the skin dries out enough to change color. Standing time is important, because it allows the interior to finish cooking without toughening the delicate breast meat. When serving cheese as an appetizer, flavor is at peak when served at room temperature. Use a low power level for melting. Cheese melts best when shredded and heated with milk or other liquids. Stir cheese mixtures several times for even heating. EGGS Eggs cook differently by microwave. The high fat content of egg yolks absorb energy, so yolks cook faster than whites. Page 24 COOKING GUIDE (CONTINUED) VEGETABLES Guide for Cooking Fresh Vegetables Nutrition research indicates that many microwaved vegetables and fruits lose less water soluble vitamin C than when cooked conventionally. This is due to shorter cooking time and to the fact that less cooking water is needed when microwaving fruits and vegetables. Best of all, vegetables keep their fresh color, texture and flavor. Vegetables should be microwaved covered with vented plastic wrap or a casserole lid.
Page 25 COOKING GUIDE (CONTINUED) SAUCES Guide for Cooking Sauces Sauces boil over rapidly, especially those that contain milk. As soon as the door is opened, cooking stops. If ingredients are not taken directly from the refrigerator, cooking time will be less than given in the recipe. Stir sauce quickly, about every 30 seconds to eliminate lumps. Be sure to use a container twice the size of the amount of liquid to prevent boiling over. Page 26 COOKING GUIDE (CONTINUED) SANDWICHES, INCLUDING HAMBURGERS AND HOT DOGS Guide for Heating Sandwiches Sandwiches heat very quickly because, being porous, they have a low density. Since the filling is usually more dense than the bread or rolls, the filling determines the heating time. Surprisingly, the filling will always be hotter than the bread feels. Care must be taken not to overcook as the bread will become tough. Use several thin slices of meat. Page 27 COOKING GUIDE (CONTINUED) CEREALS Microwaveable hot cereals can be cooked directly in the cereal bowl and make cleaning up easy. CONVENIENCE FOODS Frozen Foods A large variety of frozen foods, special dishes and dinners are available and the selections continue to increase. The market is changing rapidly, therefore it is impossible to list the foods and types available and recommend cooking procedures. In this book we can only give general directions to assist you. T.V. Dinners To prepare a T.V. Page 28 COOKING GUIDE (CONTINUED) DESSERTS There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture. Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to prepare. If the oven does not work: 1. Check that the power cord is securely plugged in. 2. Check that the door is firmly closed. 3. Check that the cooking time is set. 4.
Page 30 LIMITED WARRANTY MICROWAVE OVENS Emerson Radio Corp. We delete comments that violate our policy, which we encourage you to read. Discussion threads can be closed at any time at our discretion. Up and Down arrows will open main tier menus and toggle through sub tier links. Enter and space open menus and escape closes them as well. Tab will move on to the next part of the site rather than go through menu items. Two Way Talk, Motion Detection, Night Vision, Video on Demand. Ask your question here. Provide a clear and comprehensive description of the issue and your question. The more detail you provide for your issue and question, the easier it will be for other Emerson Radio MW8995W owners to properly answer your question. Ask a question About the Emerson Radio MW8995W This manual comes under the category Microwaves and has been rated by 1 people with an average of a 6.1. This manual is available in the following languages: English. Do you have a question about the Emerson Radio MW8995W or do you need help. Ask your question here Emerson Radio MW8995W specifications When the microwave is empty, the microwaves are not absorbed by the food. The heat cannot escape through the skin, causing the food to explode. ManualSearcher.com ensures that you will find the manual you are looking for in no time. Our database contains more than 1 million PDF manuals from more than 10,000 brands. Every day we add the latest manuals so that you will always find the product you are looking for. It's very simple: just type the brand name and the type of product in the search bar and you can instantly view the manual of your choice online for free. ManualSearcher. com If you continue to use this site we will assume that you are happy with it. Read more Ok. Cooking System.Emerson MW8992RD. Emerson MW8992SB. Emerson MW8995B. Emerson MW8995W. Emerson MW8997W.Emerson MW8992RD turntable does not rotate. Did. Emerson MW8992RD turntable does not rotate..
Products Find Cars Find Manuals Find Warranty Service Plans.Emerson MW8992RD Microwave Oven 2005 All the.Emerson Microwave Mw8625w emerson microwave lamp replacement 900 watt emerson.I have an emerson mw8992rd. It. I have an emerson mw8992rd. It worked for about two months, but now the second and third lights above the time are always on and the microwave will not work. Even. If you want NextDay, we can save the other items for later. Order by, and we can deliver your NextDay items by. You won’t get NextDay delivery on this order because your cart contains item(s) that aren’t “NextDay eligible”. In your cart, save the other item(s) for later in order to get NextDay delivery. Oops! There was a problem with saving your item(s) for later. You can go to cart and save for later there.Learn more All brand names and logos are registered trademarks of their respective owners. This product is not affiliated with any brands and is not covered under any warranties offered by the original manufacturers. Any warranties for this product are offered solely by UpStart Components. About This Item We aim to show you accurate product information. Manufacturers,All mentions of brand names or model descriptions are made strictly to illustrate compatibility. All brand names and logos are registered trademarks of their respective owners. This product is not affiliated with any brands and is not covered under any warranties offered by the original manufacturers. Any warranties for this product are offered solely by UpStart Components. An essential part of your microwave. This tray is rotated when the microwave is turned on to heat or cook your food evenly. Durable and easy to clean. Food will not stick on the glass plate making it easy to clean. Durable enough to last as long as the microwave itself with proper care and use. On Sale for a Limited Time.
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Starting Temperature: Frozen or refrigerated foods take longer to cook than foods at room temperature. Bone and Fat: Because bones conduct heat, the side of the meat the bone is on will cook first, while boneless cuts cook slower but more evenly. Fat attracts microwaves. The middle of these foods are cooked by heat conduction. Moisture Content: Microwaves are attracted by moisture. Naturally moist foods absorb microwaves better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking. Density: The density of food determines how easily the microwaves can penetrate and how quickly it will cook. Porous foods, like chopped beef or mashed potatoes, microwave faster than dense ones like steak or whole potatoes. Piercing: Steam builds up pressure in foods which are tightly covered by a skin or membrane. Pierce potatoes, egg yolks and chicken livers to prevent bursting. MICROW A VE TECHNIQUES Stirring: Stir foods from outside to center of dish once or twice during cooking to equalize heat and speed microwaving. Foods will not burn or stick, so there’s no need to stir constantly as you do in conventional cooking. Arrangement: Arrange foods with thin or delicate ends, Iike drumsticks or asparagus spears, with the thick or tougher portions to the outside of the dish. The parts which need more cooking will receive more energy, so food will microwave evenly. Spacing: Individual foods, such as baked potatoes and cupcakes will cook more evenly if placed in the oven an equal distance apart. When possible, arrange foods in a circular pattern. Similarly, when placing foods in a baking dish, arrange around the outside of the dish, not lined up next to each other. Food should not be stacked on top of each other. Rearrangement: Rearrange overlapping areas, Iike tails of long fish fillets, from top to bottom, and closely packed pieces, like meatballs, from the outside to the center of the dish.
Standing Time: Standing time is especially important in microwave cooking. Microwave energy creates heat in the outer layers of the food. As a result of normal conduction, the food continues to cook for a few minutes after removal from the oven. Letting roasts, large whole vegetables, casseroles and cakes stand to finish cooking allows the middles to cook completely without overcooking, drying or toughening the outsides.Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or paper towels. Browning agents do not affect the quality of microwaved foods, but can add color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter, soy, Worcestershire, barbecue or steak sauce, a sprinkling of paprika or dry gravy mix; jelly glaze or crumb coating. Frosting and topping finish cakes and breads. Top casseroles at the end of microwaving with grated cheese or crumbs. Some Foods Do Not Microwave Well Eggs in Shells and hard boiled eggs can burst. Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for microwaving. Deep Fat Frying can cause burns. Bottles with narrow necks may shatter if heated. Pop Popcorn only in special microwave poppers. Do not use oil unless specified by the manufacturer, or heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray. COOKING GUIDE (CONTINUED) HOT SNACKS AND APPETIZERS Hot hors d'oeuvres and appetizers can be prepared very quickly in the oven by the hostess, or individual servings may be prepared by guests. Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time saving tip - prepare these foods ahead of time, refrigerate or freeze, and refresh in the oven at serving time.
A plate of appetizers will take only seconds to prepare or refresh. Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed. Appetizers that have a crisp pastry exterior are best prepared in a conventional oven. To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional range. Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells without heating. Aluminum foil should not be used for shells. If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until spread is at serving temperature. The time required to heat all appetizers will depend on the amount of food, and the number and the type of dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures retain heat longer when heated with microwave energy. 1 8 Most roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow cooking will do better in the conventional range or oven. A large piece of meat, especially if the shape is uneven, should be turned over occasionally for uniform roasting. Meat Power Cooking Time Standing Special Notes Level (per lb) Time Beef Roast Rare 80 6 - 8 min. 5 - 7 min. Medium 80 8 - 10 min. 10 - 15 min. Turn over after half the time. Well 80 10 - 12 min. 10 - 15 min. Pork Roast Bone-in 80 12 - 15 min. 10 min. Cover with plastic wrap. Boneless 80 16 - 18 min. 10 - 15 min. Turn over after half the time.
Meat Loaf (2lbs) 100 15 - 17 min. 10 - 12 min. Cover with wax paper. Bacon Slices (4 strips) 100 4 - 5 min. — (1 slice; weight: 1 oz, Cover with a paper towel.Chicken stays juicy and tender in the microwave oven. However, juiciness prevents browning because chicken crisps and browns only when the skin dries out enough to change color. Standing time is important, because it allows the interior to finish cooking without toughening the delicate breast meat. Cornish Hens 100 7 - 8 min. 7 - 10 min. Turkey Breast 50 10 - 11 min. 5 - 7 min. Rearrange once during cooking. Cover with wax paper. SEAFOOD Guide for Cooking Seafood Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking. Sea Scallops 80 6 - 7 min. 5 min. Rearrange once during cooking. (1 lb) Cover with plastic wrap.Use a low power level for melting. Cheese melts best when shredded and heated with milk or other liquids. The high fat content of egg yolks absorb energy, so yolks cook faster than whites. It's easy to poach eggs in a microwave oven, but if you want soft yolks, remove eggs from the oven before whites are completely cooked. A brief standing time allows whites to set without overcooking yolks. Check eggs for completion of cooking early, they toughen when overcooked. When eggs and yolks are mixed together for omelets, scrambled eggs or custards, they cook more evenly and need less stirring than during conventional cooking methods. Do not try to cook eggs in the shell. Steam can build up inside the shells, causing them to burst. Scrambled Eggs Eggs Butter Milk or Cook on Procedure Water Power 100 2 1 Tbsp 2 Tbsp 1 - 2 min.
4 1 Tbsp 2 Tbsp 2 - 3 min. 6 2 Tbsp 4 Tbsp 3 - 4 min. Add eggs and milk, scrambling with fork. Cook as directed in chart, breaking up and stirring eggs twice. Let stand, covered, before serving. Place water into medium casserole. Cook at High until boiling. Break eggs, one at a time, into separate dish, pierce yolk once with wooden pick and slip egg carefully into hot water, cook as directed in chart. 2 1 This is due to shorter cooking time and to the fact that less cooking water is needed when microwaving fruits and vegetables. Best of all, vegetables keep their fresh color, texture and flavor. Vegetables should be microwaved covered with vented plastic wrap or a casserole lid. Vegetables cooked in their skins, such as potatoes, are already so tightly covered that they should be pricked with a fork before cooking in order to release excess steam. To assure even cooking, vegetables should be cut in uniform pieces and stirred during the cooking time. Always add salt to water before adding vegetables. Reduce time a minute or two for crisp-tender texture. Increase time for very soft texture. Remember to allow standing time of two to five minutes after cooking because, as most foods do, vegetables will continue to cook after they are removed from the microwave oven. Adapt your favorites by using similar cooking times and techniques.As soon as the door is opened, cooking stops. If ingredients are not taken directly from the refrigerator, cooking time will be less than given in the recipe. Stir sauce quickly, about every 30 seconds to eliminate lumps. Be sure to use a container twice the size of the amount of liquid to prevent boiling over. A wooden spoon may be left in the dish while sauce is cooking for easy stirring. If sauce is stirred slowly, cooking time may require about 15 seconds longer. If desired, a 1 quart glass measure may be used to prepare some sauces.CASSEROLES Casseroles may require occasional stirring to distribute heat.
They cook more evenly when made with ingredients of similar size and shape. Because of their shorter cooking time, casseroles cooked in the microwave oven generally need less liquid. Casseroles with cream and cheese sauces, or meats which need slower cooking to tenderize, cook best on power level 40. When cooking a favorite casserole, make two and freeze the second for future use. Line a casserole or baking dish with plastic wrap. Transfer the cooked food to the lined container and freeze. As soon as the food is frozen in the shape of the dish, remove it and wrap with freezer paper. Later it can be unwrapped and returned to the container for defrosting and heating. Dry Casserole Mixtures Many prepared box type casseroles are available on the grocery shelves. Many have freeze dried foods or evaporated foods included. Cooking periods are so short there may not be time for the foods to absorb the moisture sufficiently and reconstitute the foods. To prepare this type, boil the amount of water recommended on the package. Add the noodles (when included), cover and cook for approximately 10 minutes. Allow noodles to stand covered for an additional 10 minutes, rinse with warm water and drain. Then follow package directions for preparing the mix. Reheat four to six minutes before serving. COOKING GUIDE (CONTINUED) Cook on Full power as directed or until thickened, stirring once. Cook on Full power as directed or until thickened, stirring once. Let stand, covered, before serving. 2 3 Since the filling is usually more dense than the bread or rolls, the filling determines the heating time. Surprisingly, the filling will always be hotter than the bread feels. Care must be taken not to overcook as the bread will become tough. Use several thin slices of meat. Thin slices heat more quickly and are better than one thick slice. The slow heating thick slice often causes the bread to overcook before the meat is hot.