emerson combo microwave oven manual
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emerson combo microwave oven manualSee “GROUNDING INSTRUCTIONS” found on page 5. 4 Install or locate this appliance only in accordance with the provided installation instructions. 5 Some products such as whole eggs and sealed containers (for example, closed glass jars) may explode and should not be heated in this oven. 6 Use this appliance only for its intended use as described in this manual. Do not use corrosive chemicals or vapors in this appliance. This type of oven is specifically designed to heat, cook, or dry food. It is not designed for industrial or laboratory use. 7 As with any appliance, close supervision is necessary when used by children. 8 Do not operate this appliance if it has a damaged cord or plug, if it is not working properly, or if it has been damaged or dropped. 9 This appliance should be serviced only by qualified service personnel. Contact the nearest authorized service facility for examination, repair or adjustment. 10 Do not cover or block any openings on this appliance. 11 Do not store or use this appliance outdoors. Do not use this product near water, for example, near a kitchen sink, in a wet basement, or near a swimming pool, or similar location. 12 Do not immerse cord or plug in water. 13 Keep cord away from heated surfaces. 14 Do not let cord hang over edge of table or counter. 15 When cleaning surfaces of door and oven that come together when closing the door, use only mild, non-abrasive soaps or detergents applied with a sponge or soft cloth. 16 T o reduce the risk of fire in the oven cavity: (a) Do not overcook food. Carefully attend appliance if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking. (b) Remove wire twist-ties from paper or plastic bags before placing bag in oven. (c) If materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel. (d) Do not use the cavity for storage purposes.http://mericschool.com/files/fckeditor/describe-the-methods-of-manually-handling-and-moving-loads.xml
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Do not leave paper products, cooking utensils, or food in the cavity when not in use. 17 Do not use this microwave oven to heat corrosive chemicals (for example, sulfides and chlorides). V apors from such corrosive chemicals may interact with the contact and IMPORT ANT SAFETY INSTRUCTIONS SA VE THESE INSTRUCTIONS 2 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. 19 Never heat oil or fat for deep frying as you cannot control the temperature and doing so may lead to overheating and fire. 20 Liquids, such as water, coffee, or tea are able to be overheated beyond the boiling point without appearing to be boiling due to surface tension of the liquid. Visible bubbling or boiling when container is removed from the microwave oven is not always present.IMPORT ANT SAFETY INSTRUCTIONS SAFETY PRECAUTIONS General Use 1 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. 2 Do NOT operate the oven empty. Disconnect the power cord, or shut off power at the fuse or circuit breaker panel. 4 Do NOT attempt to dry clothes, newspapers or other materials in the oven. They may catch on fire. 5 Do NOT use recycled paper products. Recycled paper towels, napkins and waxed paper can contain metal flecks which may cause arcing or ignite. Paper products containing nylon or nylon filaments should be avoided, as they may ignite. 6 Some styrofoam trays (like those that meat is packaged on) have a thin strip of metal embedded on the bottom. When microwaved, the metal can burn the floor of the oven or ignite a paper towel. 7 Avoid inserting nails, wire, etc.http://barexkft.hu/userfiles/describe-the-manual-metal-arc-welding-process.xmlNever insert a wire, nail or any other metal objects through the holes on the cavity or any other holes or gaps, because such objects may cause electric shock and microwave leakage. Utensils 1 MET AL CONT AINERS or dishes with metallic rims should not be used. Arcing may occur. 2 MET AL TWIST -TIES may not be used in the microwave oven. 3 Do NOT use SEALED JARS or NARROW NECK bottles for cooking or reheating. They may shatter. 4 Do NOT use CONVENTIONAL THER- MOMETERS in the microwave oven. They may cause arcing. 5 Remove PLASTIC STORE WRAPS before cooking or defrosting foods in the oven. 6 For FURTHER INFORMA TION on proper cooking utensils, refer to the COOKING GUIDE on page 1 9. Food 1 Never use your microwave oven for HOME CANNING. The oven is not designed to permit proper canning. Improperly canned food may spoil and be dangerous to consume. 2 COOKING TIMES given in the cooking guide are approximate. Factors that may affect cooking are starting temperature, altitude, volume, size and shape of food and utensils used. As you become familiar with the oven, you will be able to adjust for these factors. 3 If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times. 4 SMALL QUANTITIES of food or foods with LOW MOISTURE content can burn, dry out or catch on fire if cooked too long. 5 Do NOT boil eggs in their shell. Pressure may build up and the eggs may explode. 6 Potatoes, apples, egg yolks, whole acorn squash and sausage are some examples of foods with NONPOROUS SKINS. These must be pierced before cooking to prevent bursting. 7 POPCORN must be popped in a microwave corn popper. Microwave popped corn produces a lower yield than conventional popping. Do not use oven for popcorn unless popped in a microwave approved popcorn utensil or unless it’s commercially packaged and recommended especially for microwave ovens.https://skazkina.com/ru/boss-guitar-effects-manuals Do not use oil unless specified by the manufacturer. 8 Do NOT attempt to deep fat fry in your oven. 9 HEA TED LIQUIDS can ERUPT if not mixed with air. Do not heat liquids in your microwave oven without first stirring. 10 Do NOT use paper towels to cover food as they can ignite. SAFETY PRECAUTIONS FEDERAL COMMUNICA TIONS COMMISSION RADIO FREQUENCY INTERFERENCE ST A TEMENT W ARNING: This equipment generates and uses ISM frequency energy and if not installed and used properly, in strict accordance with the manufacturer's instructions, may cause interference to radio and television reception. It has been type-tested and found to comply with limits for an ISM Equipment pursuant to part 18 of FCC Rules, which are designed to provide reasonable protection against such interference in a residential installation. However, there is no guarantee that interference will not occur in a particular installation. THE MANUF ACTURER is not responsible for any radio or TV interference caused by UNAUTHORIZED MODIFICA TION to this microwave oven. It is the responsibility of the user to correct such interference. Arcing is the microwave term for sparks in the oven.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. W ARNING: Improper use of the grounding plug can result in a risk of electric shock. Consult a qualified electrician or service personnel if the grounding instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded. If it is necessary to use an extension cord, use only a three wire extension cord that has a three blade grounding plug, and a three slot receptacle that will accept the plug on the appliance.http://www.studiozamparelli.it/images/98-blazer-owners-manual.pdf The marked rating of the extension cord should be equal to or greater than the electrical rating of the appliance. 1. Steady, flat location: When positioning the microwave oven, it should be set on a steady, flat surface. 2. V entilation: Do not block air vents. If they are blocked during operation, the oven may overheat and eventually cause oven failure. For proper ventilation, keep three inches of space between the oven’s top, sides, rear and the area where the unit is to be installed. 3. Radio and TV reception: Poor television reception and radio interference may result if the oven is located close to a TV, radio, antenna, or antenna wire. If any of the above are visible, DO NOT INST ALL THE UNIT. Notify the dealer immediately. 3-pronged Receptacle Receptacle Box Cover 3-pronged plug When using a 3-pronged plug Receptacle Receptacle Box Cover Grounding Adapter Grounding Lead Screw When using a grounding adapter, make sure the receptacle box is fully grounded. When using a 3-pronged plug 5 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. 3 The outside oven surface should be cleaned with soap and water, rinsed and dried with a soft cloth. T o prevent damage to the operating parts inside the oven, water should not be allowed to seep into the ventilation slots. 4 If the Control Panel becomes dirty or wet, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on Control Panel. 5 If steam accumulates on both sides of the oven door, wipe with a soft cloth. This may occur when the microwave oven is operated under high humidity conditions and this is not an indication of a malfunction in the unit. 6 It is occasionally necessary to remove the glass tray for cleaning. W ash the tray in warm, sudsy water or in a dishwasher. 7 The roller guide and oven cavity floor should be cleaned regularly to avoid excessive noise. Simply wipe the bottom surface of the oven with mild detergent water or window cleaner and dry. The roller guide may be washed in mild, sudsy water or in the dishwasher. Roller Guide 1 The ROLLER GUIDE and oven floor should be cleaned frequently to prevent excessive noise. 2 The ROLLER GUIDE MUST AL WA YS be used for cooking together with the Glass T ray. Glass T ray 1 Do NOT operate the oven without the Glass T ray in place. 2 Do NOT use any other Glass T ray with this oven. 3 If the Glass T ray is hot, ALLOW IT T O COOL before cleaning it or placing it in water. 4 Do NOT cook directly on the Glass Tray. Glass T ray Roller Guide Although your oven is provided with safety features, it is important to observe the following: a) It is important not to defeat or tamper with safety interlocks.Wipe the sealing area frequently with a mild detergent, rinse and wipe dry. Never use abrasive powders or pads.Do not operate the oven if it is damaged, until it has been repaired by a qualified person. It is particularly important that the oven door close properly and that there is no damage to the following: (1) Door (bent), (2) Hinges and Latches (broken or loosened), (3) Door seals and sealing surfaces.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. For this reason, metal utensils are not suitable for use in the microwave. A combination of stationary interior walls and a rotating metal turntable or s tirrer fan helps assure that the microwaves are well distributed within the oven cavity to produce even cooking. T ransmission: Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining through a window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials for microwave oven cooking containers. Absorption: During cooking, microwaves will be absorbed by food. Microwave energy activates the molecules in the food (especially water, fat and sugar), and heat is produced. If you vigorously rub your hands together, you will feel heat produced by friction. The internal cooking of larger foods is done by conduction as the heat which is produced by friction is conducted to the middle of the food. Foods also continue to cook by conduction during standing time. FOOD CHARACTERISTICS Quantity: The amount of food placed in a microwave oven has a direct effect on the cooking time. Small amounts of food or liquid require less cooking time than larger amounts of the same substance. As quantity increases, concentration decreases. Size: Small pieces cook faster than large ones. T o speed cooking, cut pieces smaller than two inches (5 cm), s o microwaves can penetrate to the middle from all sides. Pieces which are similar in size and shape cook more evenly. Shape: Many foods are uneven, like a chicken, ribs or broccoli. The thin parts will cook faster than the thick parts, while uniformly thick foods cook evenly. T o compensate for irregular shapes, place thin pieces toward the center of the dish and thicker pieces toward the edge of the dish. Starting T emperature: 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 is 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, like 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, like 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. 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. V ent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. V arious degrees of moisture retention are also obtained by using wax paper or microwave-safe 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. T op casseroles at the end of microwaving with grated cheese or crumbs.Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A plate of appetizers will take only seconds to 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. T o 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 oven. 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. 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. 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 microwaveable cover. 20 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. T ough cuts that require slow cooking will do better in a conventional 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. T urn 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 microwaveable cover. Boneless 80 16 - 18 min. 10 - 15 min. T urn over after half the time. 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. T urkey Breast 50 10 - 1 1 min. 5 - 7 min. Rearrange once during cooking. Cover with microwaveable cover.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 absorbs 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. Adapt your favorites by using similar cooking times and techniques. Place butter in small casserole and melt. 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. 22 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. V egetables should be microwaved covered with vented plastic wrap or a casserole lid. V egetables 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. T o 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. 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. T ransfer 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. T o 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. 23 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 one-quart glass measure may be used to prepare some sauces.Let stand, covered, before serving. Cook on Full power as directed or until thickened, stirring once. 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. 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. Sandwiches may be placed on a paper plate, napkin or paper towel to be warmed. The sandwich should be cove red with a microwave-safe paper towel. Remove wrapping immediately after warming. Already-baked frozen breads and rolls may be used for sandwiches. The filling, however, should be thawed first. T oasted bread is fine for sandwiches and provides a firm base. The toast is warmed only; no further browning occurs. Cover with microwave-safe (2 oz.) paper towel. Sloppy Joe 4 4 min. Place on microwaveable plate. Cooked rice and pasta reheat easily in the microwave oven without loss of flavor or texture. No extra water is needed to prevent sticking or drying, so there's no danger of overcooking rice and pasta or thinning sauces. 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 T o prepare a T.V. dinner, follow the maker ’ s instructions for use with microwave ovens. T o cook a T.V. dinner will require approximately five to seven minutes for the food to thaw and heat to serving temperature (depending on the types of food). Allow plastic wrap to remain over the dish for two minutes to allow heat to equalize. Dinners that contain mashed potatoes have presented a bit of a problem due to the large compact mass of this particular food. Y ou may want to remove about half the mashed potatoes after defrosting is started, then spread the remaining potatoes over the individual section of the tray. Heat the removed mashed potatoes in an individual dish. For foods that should be crisp when cooking is completed, remove the plastic wrap and use the broiler of a conventional oven to crisp the food. Individual Frozen Foods These may be commercially prepared or frozen at home. Place the container of frozen food in the oven and heat only until the food starts to defrost and can be removed easily. Empty contents into a casserole or serving dish and continue to defrost and heat. Do not heat foods in deep foil containers. T o crisp and brown special toppings, use the broiler of a conventional oven. If allowed to heat to serving temperature in a plastic container, the container will warp or melt from the high heat of food. Frozen Foods in Cooking Pouches or Boilable Bags T o prepare these foods, slit the plastic bag. An X-type cut will help remove the food at the end of cooking time. Place the cut side down on a serving dish (with no metal trim). Heat foods other than vegetables for about three minutes. Frozen vegetables require about eight to nine and a half minutes of cooking time. Allow the pouch bag to remain over the food for about two minutes to allow time for the heat to equalize. Foods prepared in cheese or white sauce should be removed from the pouch and placed in a glass casserole dish and stirred to prevent overcooking of the sauce around the edges of the dish. 25 Foods can be frozen and ready for quick heating in the oven at any time. Choose foods suitable for freezing and put serving portions on paper, glass or china (no metal trim) plates. Wrap with recommended freezer paper and freeze quickly. When apportioning the servings of food on the plate, use approximately the same amount of each kind of food for more even heating. Mashed potatoes will heat quicker if spread slightly and hollowed, with a pat of butter in the center. T o prevent small pieces of vegetables, corn, peas, etc., from dehydrating during heating, mound well near the center of the plate. 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.There are Independent Service Center and Regional Repair Facilities located throughout the country. For the one nearest you, DIAL T OLL FREE: 1-800-695-0098. NOTE: This warranty does not cover: (a) Damage to equipment not properly connected to the product. (b) Cost incurred in the shipping of the product to and from a Regional Repair Facility permitted by Emerson to perform warranty repairs. (c) Damage or improper operation of unit caused by customer abuse, misuse, negligence or failure to follow operating instructions provided with the product.