Panasonic NN-S969 Operating Instructions Manual page 17

:OOD CATEGORY
I. Potato
2. Fresh
Vegetables
3. Canned
Vegetables
4. Frozen
Vege_bles
HINTS SERVING/WEIGHT
any quantity
any quantity
any quantity
any quantity
any quantity
any quanffiy
Pierce at least 6 times on the top of the potato with fork.
Place potatoeson a microwavesafe dish.
Do notcover. Let stand, 5 minutes, to finishcooking.
_1 pieces shouldbe the same size. Add a small amount of water and
cover with lidor vented plasUcwrap. After 2 beeps, stir or rearrange.
Empty contentsinto caeserole dish or serving bowl Cover looselywith
lidor vented plasticwrap. After 2 beeps, stir or rearrange.
Follow manufactumm' directions.Use less water than suggested.
Do not salt untilafter cooking. (Not suitable for vegetables in butter or
sauce.) After 2 beeps, stir or rearrange.
5. Frozen Follow manufacturers'directionsfor covedng or removingcovers.
Dinners For best results,do not use frozen foods peclm._ged i n foil tray. After
two beeps, s_r or ladJegravy sauce according_opackage dimc_ons.
6. Ch/cken Place skin-side up. Cover with vented plas_ wrap.
P/ecee Rearrange after beep. Let stand, 5 minutes, before serving.
K_p Wwm
"Plan _al_ lO'Chidw .c.-._
For bqmtSensor €ooldng results, follow these recommendaUons.
BEFORE ReheatJng/Coolong DURING ReheaUng/Cooldng:
1.The room temperature surroundingthe oven should be
below 95° F (35" C).
2. Food weight shouldeKcesd4 oz. (110 g).
3. Glass Tray and outside of container should be dry.
4. Cover food loosely but completelywith plasticwrap, or place
foods in a caesemle dishwith a proper fittinglid.
5. All foods shouldbe taken from their normal storage place.
DO NOT open the oven door until 2 beeps sound and tlrne
appears in the D/sp/ay W/ndow. Doing so will cause lo_cu-
rate cooking sincethe steam from food is no longer contained
within the oven cavity. Once the timer beginsto count down,
the oven door may be opened to stir,tum, shlotd,rearrange,
mix or add foods.
AFTER Reheatlng/Cooidng:
Allfoods should have a covered stand time.
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