Panasonic NU-SC300BMPQ Manual page 5

Heating Principle
Cooking modes
Healthy Steam with
150 °C and 190 °C.
(Preheating is necessary)
Stew and Steam
Convection
Grill
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Principle and Types Uses
Superheated steam runs
together with flat heater. It can
remain moisture and reduce
nutrition loss. More fat can
be dissolved when using this
mode.
• 150 °C is suitable for cooking
seafood and shellfish.
• 190 °C is suitable for cooking
poultry, meat and seafood
gratin.
Steam combines convection
heater to cooking.
• Stew soup and meat.
• Baking soft cakes, such as
souffle and French creme
brulee, etc.
Heating by flat heater:
• Grilling of meat or fish.
• Toast grilling.
• Coloring of gratin dishes or
meringue pies.
- Eng-5 -
Caution
Superheated steam can
remain moisture while
One level cooking:
fast cooking. Browning
color is accordance with
your preference.
Stew: middle shelf
Cooking can remain
position
higher temperature and
lock the food moisture.
Steam Convection:
It is recommended to
One level cooking:
use soup bowl with
300 ml volume and
Two levels cooking:
cover with lid when
using Stew function.
For one level cooking
only
Thin foods:
Do not cover (plastic
wrap).
Thick foods:
(continued)
Placement
lower shelf position
lower shelf position
upper and lower shelf
position
upper shelf position or
middle shelf position
middle shelf position
or lower shelf position
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