Heating Principle - Panasonic NU-SC300B Operating Instructions Manual

Heating Principle

The diagrams shown below are examples of the accessories of various cooking modes. It may vary depending
on the recipe/dish used.
Cooking modes
Convection/Fermentation/
Healthy Fry
Preheating advised
(except fermentation)
Steam-Med, Steam-Low,
Prolonged
Healthy Steam with 120 °C
F0003CE30HP_eng.indd 4 F0003CE30HP_eng.indd 4
Principle and Types Uses
Use the convection heater for
heating.
• Baking pastries like puff, swiss
rolls and pizza.
• Roasting meat and poultry, etc.
• Fermentation and making
yogurt.
• Frying thin foods with high
temperature, such as prawn,
fish fillets and chicken pieces,
etc.
Steam is used for heating to
complete cooking.
• Steaming various seafood,
poultry, meat, vegetables, rice,
and Chinese desserts.
Superheated steam is used for
heating to complete cooking.
• Steaming all kinds of root
vegetables, meat, etc.
• Fast reheating, etc.
- Eng-4 -
Caution
Take out the food
immediately after the
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.
One level cooking:
Superheated steam is
produced when cooking.
Two levels cooking:
Do not cover (plastic
wrap).
Placement
lower shelf position
upper and lower shelf
position
middle shelf position
upper and middle
shelf position
middle shelf position
upper and middle
shelf position
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