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For best results and more enjoyable cooking, please refer
to your Cookbooks.
- GENERAL-TIME VARIATIONS:
Foods vary through the country and factors such as size
and shape may cause cooking times to differ from those
given in the cookbooks.
For this reason, cooking times given can only be
approximate. Factors that may affect cooking time include
starting temperature, altitude, volume, size and shape of
foods and utensils used. As you become familiar with the
oven, you will be able to adjust for these factors.
Remember, it is always better to undercook than overcook.
MICROWAVE COOKING:
Defrosting:
1. Foods that have been frozen in non-metallic wrapping
can be placed directly in the oven for thawing.
2. Defrost according to Defrost Charts found in the
Panasonic Microwave Cookbook.
3. Ifsome areas of food are defrosting faster than others,
cover with small pieces of aluminum foil. This helps slow
down the defrosting process.
4. Some foods should not be completely defrosted before
cooking. (Example, fish cooks so quickly itis better to begin
cooking while still slightly frozen.)
Cooking:
1. When cooking food by time, begin by using minimum
time and check occasionally for doneness. The microwave
oven cooks so quickly it is easy to overcook food.
2. Small quantities of food or foods with low moisture
content may burn or dry out and become hard if cooked too
long.
3. Do not boil eggs in the shell; they may burst.
4. Foods with non-porous skin or a membrane such as
apples, potatoes, or egg yolks, should be pierced to
prevent bursting.
Microwave Browning:
There are a few foods which are not cooked long enough in
the microwave oven to brown and for more eye appeal may
need a browning agent. See Panasonic Microwave
Cookbook for specific details.
Browning Dish or Grill:
A browning dish or grill may be used to achieve a brown
exterior on small items. It is designed only for use in
microwave oven. Do not use for Convection or
Combination Cooking, or in a conventional oven or on any
surface unit. Preheating times vary depending on the size
of the browning accessory and upon the food being
prepared. Always follow instructions provided by the
browning dish or grill manufacturer.
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CONVECTION COOKING:
1. When baking cakes, breads or muffins, use the Cookie
Sheet or meta! pans for best baking and browning results.
2. When baking cookies or appetizers two-level baking is
available by using the optional Cookie Sheet.
Note: The optional Cookie Sheet is available from
Panasonic. Please ask Panasonic Servicenter.
3. Any food that can be baked in a conventional gas or
electric oven can be successfully baked by Convection
Cooking.
COMBINATION COOKING:
1. For best roasting and browning results, whole roasts
and poultry should be cooked directly on the Low Baking
Rack.
The Glass Ceramic Tray and Spatter Shield, placed on the
turntable of the oven, will collect fats and juices and help
prevent them from spattering.
2. Preheating oven is not necessary when cooking meats,
poultry.
3. Temperature Probe Cooking is the recommended
choice for all tender roasts, whole chickens and turkeys.
4. Aspray-type vegetable oil product may be applied to
Low Baking Rack to prevent food from sticking. It may also
be used on Glass Ceramic Tray and Spatter Shield for
easier clean-up.
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