Heating Principle - Panasonic NU-SC180W Operating Instructions Manual

Heating Principle

The diagrams shown below are examples of the accessories placements of various cooking modes. It may vary
depending on the recipe/dish used.
Cooking modes
Convection, Fermentation,
Use the convection heater for
Healthy Fry
heating.
• Baking pastries like puff, swiss
• Roasting meat and poultry, etc.
• Fermentation and making
• Frying thin foods with high
Preheat advised
(without fermenation)
Steam-Med, Steam-Low
Steam is used for heating to
complete cooking.
• Steaming various seafood,
Steam combines convection
heater to cooking.
Stew, Steam Convection
• Stew soup and meat.
• Baking soft cakes, souffle etc.
• Grill soft meat such as teriyaki
Preheat advised for Steam
Convection
Principle and Types Uses
rolls and pizza, etc.
yogurt.
temperature, such as shrimp,
fish and chicken pieces, etc.
poultry, meat, vegetables, rice,
and Chinese desserts.
chicken pieces etc.
- Eng-4 -
Caution
Take food out
immediately after
heating; otherwise
the residual heat will
deepen the browning
color. To maintain the One level cooking:
temperature in the oven
during heating, do not Two levels cooking:
open and close the
oven door in the heating
process. To uniform
browning color, you
can readjust the food
position or rotate the
metal tray midway.
Since steam is
generated during
cooking, the cover One level cooking:
(plastic wrap) cannot
be used in the heating Two levels cooking:
process. For individual
dishes that require the
plastic wrap, see the
recipes.
Cooking can remain
higher temperature and
lock the food moisture.
It is recommended to One level cooking:
use heatproof soup bowl
with 1000 ml volume
and cover with lid when
using Stew function.
Placement
lower shelf position
upper and lower shelf
position
lower shelf position
upper and lower shelf
position
lower shelf position