Panasonic Commercial Microwave Ovens Ne C1153 Operating Instructions

							- 21 -
How to read the Cycle Counter

To read total cumulative cycles that the oven has been used:
INFORMATION ACTION
1Open Door.
Keep Door Open.The oven lamp will come on.
2 While
pressing Start Pad,
press Microwave Pad.1/100of the total number of cumulative cycles that 
the oven has been used in Memory Programs 
and Manual mode will appear.
eg. 5000 cycles
After 3 seconds, display returns to “0” or blank.
DISPLAY
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
+StartMicrowave
Note:
!Any cycles less than 100 do not show.

To read total hours that the oven has been used:
INFORMATION ACTION
1Open Door.
Keep Door Open.The oven lamp will come on.
2 While
pressing Start Pad,
press Number Pad “5”.1/100of the total number of hours that the oven 
has been used or kept hot will appear.
eg. 15000 hours
After 3 seconds, display returns to “0” or blank.
DISPLAY
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
+Start5
Note:
!Any hours less than 100 do not show.

To check the number of cycles that the oven has been used in Manual Mode:
INFORMATION ACTION
1Open Door.
Keep Door Open.The oven lamp will come on.
2 While
pressing Start Pad,
press Number Pad “6”.1/100of the number of cycles that the oven has 
been used in manual mode will appear.
eg. 2250 cycles
After 3 seconds, display returns to “0” or blank.
DISPLAY
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
+Start6
Note:
!Any cycles less than 100 do not show. 
						

							- 22 -
How to program for Scheduled Cleaning Service
INFORMATION ACTION
1Open Door. The oven lamp will come on.
2 While
pressing Start Pad,
close and open Door.
DISPLAY
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
Start
Notes:
!30000 hours is preset for Scheduled Cleaning Service at the factory. 3Press Number Pad “3”.
1/100of the currently programmed hours will 
appear.
eg. 30000 hoursPROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
3
4Select time. Turn Timer Dial to set desired hours for 
scheduled cleaning service.
eg. 1500 hoursPROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
Schedule Cleaning Service
For the Exhaust Duct, Heater Unit and Oil Pan inside the oven, it is recommended to schedule Cleaning
Service. (See page 26.)
When “FC 9” sign appears in the display window, have cleaning service performed by an authorized service
person.

To program hours for scheduled cleaning service:
5Press Program Key. 3 seconds later, display reverts to “0” or blank.PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
Prog
INFORMATION ACTION
1While pressing Start Pad,
press Number Pad “5”.Display reverts to blank.
DISPLAY
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE

To clear “FC 9” sign the total hours counter:
PROGRAM
1
2
3
TIME MICRO
% PREHEAT
CONVSTAGE
PROGRAM1
2
3TIME MICRO
% PREHEAT
CONVSTAGE
+Start5 
						

							- 23 -
When oven is placed on a counter top, its base 
must be sealed in accordance with N.S.F.
Standards as per the following instructions.
1. Oven should be located on a level counter top
surface. Complete the electrical connections.
2. Thoroughly clean and sanitize the oven bottom
perimeter and the counter top area around the oven
perimeter.
3. Remove the Air Screens from the front of the oven
before applying high temp. silicone.
4. Lay generous bead of high temp. silicone seal
around the entire perimeter of the base of each
oven unit.
5. Smooth the silicone seal into the crevice with finger
or tool to provide a cove seal.
Note:DO NOT FORGET to re-install the Air Screens
after applying high temp. silicone.
Sanitary Counter Top Seal
Silicone
Sealant
Counter Top
Self Diagnostics Failure Code Explanation
Your oven is equipped with a Self Diagnostic Failure Code System: This means the oven monitors its own
operation and will show a Failure Code in the display window in the unlikely event of a malfunction.
If a Failure Code appears in the display window, follow these steps:
(It will appear as an “F” then a two digit number)
eg.
1. Close the door and unplug the oven at the main socket. Ensure all air vents are clear.
2. Leave 1 minute and then reconnect the oven at the main socket.
3. Open the door and place food or a jug of water in the cavity, close the door.
4. Try the same function that had been in operation prior to the appearance of the Failure Code in the display
window.
If the Failure Code appears again, then contact the dealer from whom you purchased the oven.
What to do when a failure code appears:
CODE
F01
F05
F30
F44
F09
CAUSE
• Overcooked food.
• Temperature of exhaust air too high.
• Defective Memory IC.
• Defective thermistor circuit.
• Defective control panel.
• Incoming line frequency is not matched.
WHAT TO  DO
• Unplug the appliance to stop beeping.
• Wait for appliance to cool down to reset operation.
• If food ignites, do not open the door.
• If normal operation does not resume, call the service
agent with information of failure code.
• Unplug the appliance and wait more than 1 minute 
and reconnect.
• If normal operation does not resume, call the service
agent with information of failure code.
• Check line frequency and reconnect to the right
power source.
PROGRAM1
2
3TIME MICRO
% PREHEAT
CONVSTAGE 
						

							- 24 -
Taking Care of Your Oven
It is essential that you follow these points to get the maximum use from your oven. Microwaves are attracted to
moisture and grease: therefore a dirty oven does not cook EFFICIENTLY.
Caution:Do not clean this oven with any product that is labeled as containing corrosive chemicals.
The heating of corrosive chemicals in this oven may cause microwave radiation leaks.
DO NOT clean this oven by spraying with water.
1. Before Cleaning
Unplug the oven at the socket.
2. Door Seals
Pay special attention to cleaning the door seals and
door seal areas.
Regularly wipe the Drip Ledge to avoid a build up of
moisture and grease.
3. Door
Keep the inside glass of the door clean by wiping
regularly with a soft damp cloth. Small amounts of
oven cleaner can be used––DO NOT SPRAY
DIRECTLY onto door––spray onto a cloth and wipe
oven. Do not use harsh detergents or abrasives.
4. Oven Walls
The walls should be wiped regularly with a soft damp
cloth. Small amounts of oven cleaner can be
used––DO NOT SPRAY DIRECTLY onto walls––spray
onto a cloth and wipe.
DO NOT ALLOW OVEN CLEANER NEAR THE
HOLES IN THE WALL OF THE OVEN. If corrosive
cleaner gets behind the oven wall, your oven could be
damaged. Do not allow cleaning liquids to seep into
openings.
Excess grease can be softened for ease of cleaning by
placing 500 - 800 ml of hot water in a microwave-safe
bowl with a chopped fresh lemon. Heat on High Power
for 15 - 20 min. The moisture produced on the walls
should be wiped with a soapy cloth.
5. Oven Floor
The wave guides are situated beneath the ceramic
base of the oven. Any spills must therefore be wiped
clean to ensure even heating. Do not use harsh
detergents or abrasives. 
						

							- 25 -
Taking Care of Your Oven
6. Ceiling
Before cleaning, ensure oven has cooled to avoid
burns. Wipe the ceiling regularly with a damp cloth to
minimize build up of grease and smoke.
7. Control Panel
If the Control Panel becomes dirty, clean with a soft,
dry cloth. Do not use harsh detergents or abrasives on
Control Panel. Do not use a saturated cloth as the
remaining moisture may damage the panel. When
cleaning the Control Panel, keep the oven door open
to prevent the oven from accidentally turning on. After
cleaning touch Stop/Reset Pad to clear display
window.
8. Accessories
The accessories should be cleaned regularly to
maximize efficiency of the oven.
WARNING:DO NOT place hot Ceramic Insulating
Tray directly under a cold tap––the tray
will shatter.
Wire Rack Shelf––This should be cleaned every day.
Do not use harsh abrasives.
9. Shelf Supports
Remove the shelf supports and clean regularly. Do not
forget to clean oven walls behind supports.
If food splashes are not cleaned off from shelf
supports they will be carbonized during further heating
and may cause ARCING during microwave mode.
10.Replacement of the Oven Lamp
If the Oven Lamp burns out, it can be replaced by
following these directions.
1. Unplug the oven.
2. Remove the screw and the Oven Lamp Cover which   
is located on the left side of the cabinet.
3. Replace the old bulb with a new one.
(use 220/240 V, 25 W max.,E-14 lamp.)
4. Reinstall the Oven Lamp Cover.
Caution:Remove the plug from the electrical socket 
before replacement of the Oven Lamp Bulb. 
						

							- 26 -
Taking Care of Your Oven
11.Cleaning the Air Screen
Clean the Air Screens occasionally according to the
following instructions. Problems may occur with the
oven if the filters become clogged with dirt or dust.*
1. Remove the right Air Screen from the front bottom
skirt by pulling the Right Pop Pin straight out. Then 
slide the screen to the right and lift it off the post at 
the center.
Remove the left Air Screen the same as right one.
2. Wash the filters with soap and water.
3. To replace, align the screen with the center post, 
and hold the front of the Pop Pin forward, insert the 
back of the pin into its hole. Press the front of the 
pin and it will pop into place. Be sure to replace the 
Air Screens before using the oven.
*If the Air Screen becomes clogged with dust or grease,
it may cause an overheating problem in the oven.
12.Cleaning Service Schedule
For the Exhaust Duct, Heater Unit and Oil Pan inside
the oven, it is recommended to schedule Cleaning
Service by an authorized service person every 
6 months, or when a heavy grease buildup is seen on
the back of the oven cavity. This is NOT covered under
warranty.
Post
Pop Pin
Pop Pin 
						

							- 27 -
How does the Microwave work?
Microwaves are a form of high frequency radio waves similar
to those used by a radio including AM, FM and CB. They
are, however, much shorter than radio waves; approximately
five inches in length. Electricity is converted into microwave
energy by the magnetron tube. From the magnetron tube,
microwave energy is transmitted to the oven cavity where it is:
reflected, transmitted and absorbed.
1. Reflection
They will REFLECT off metal. The inner walls of your oven
are made of stainless steel, so that the microwave energy
can bounce evenly around the cavity. Of course, the
microwaves will also reflect off metal cooking containers and
accessories, such as saucepans and platters. For this
reason, NEVER use the Wire Rack Shelf on microwave only.
2. Transmission
The microwaves will TRANSMIT through paper, plastic,
glass and china, therefore, containers made of these
substances should be used in microwave cookery.
3. Absorption
The microwave energy is ABSORBED by the food. The
energy penetrates the food causing the molecules to vibrate
over 2,450,000,000 times a second. This vibration causes
the water molecules to rub against each other producing
frictional heat which cooks the outer part of the food; the
heat is then conducted through the food to cook the center.
1. Reflection
3. Absorption 2. Transmission 
						

							- 28 -
Types of Containers to use
MICROWAVE
1. GlassDO USE:Heat Resistant glass eg. Pyrex
DO NOT USE: Delicate glass, lead crystal which
may crack or arc.
2. China/CeramicsDO USE:Glazed china dishes, porcelain
and ceramic dishes designed for
cooking.
DO NOT USE: Fine bone china dishes with metal
patterns. Jugs with glued handles.
3. Pottery/Earthenware/StonewareDO USE:If completely glazed.
DO NOT USE: If unglazed––these dishes can
absorb water which absorbs
energy. This makes the dish hot
and increases the heating time.
4. Foil/MetalDO USE:For reheating only:
Individual portion, open topped foil
containers. Make sure the
containers do not touch WALLS or
DOOR of oven.
Do not cook in foil containers.
Small amounts of Aluminium foil
can be used to shield joints of
meat during defrosting––make
sure that foil does not touch sides
or door.
DO NOT USE: Metal platters, Wire Rack Shelf,
any dish with METAL PATTERN or
TRIM. METAL SKEWERS.
DO NOT REUSE FOIL
CONTAINERS––ARCING may
occur as they become
DENTED/DAMAGED. Do not use
Le Creuset style dishes (Cast iron
covered by enamel). These can be
used on convection.
5. PlasticsDO USE:High temperature plastics like
Durable Polysulfon plastics and “H”
pans rather than soft flexible
dishes, Roasting bags. (Remove
any metal twist ties.)
DO NOT USE: Melamine, Polypropylene, Phenol
Urea, also do not use plastic food
storage bags and containers eg.
Margarine, Yogurt and Mayonnaise
tubs.
6. Covering FilmsDO USE:Non plastic cling film designed for
Microwave use. Do not allow film
to touch food. To prevent severe
steam burns, pierce film to allow
steam to escape and remove film
from dish carefully.
DO NOT USE:
Film designed only for covering food.
7. Wood/WickerDO USE:Wooden skewers designed forfood use.
DO NOT USE: Wicker baskets, wooden bowls
(with prolonged use these tend to
dry out and may ignite)
8. PaperDO USE:Disposable, polyester coated
paper board dishes if designed for
microwave.
DO NOT USE: Paper napkins (these can ignite),
wax coated cups, recycled
products (unless stated suitable by
manufacture)
COMBINATION
Combination programs use Microwave and
Convection, therefore you must choose the
container carefully.
DO USE:Metal containers that do not have
jagged metal seams. Ceramics
that do not have a metal pattern.
Heat proof glass and china.
DO NOT USE: Enamelled items (that may be
chipped). Dishes with gold/metal
pattern. Enamelled cast iron, eg.
Le Creuset. Any dish that is not
heat proof, eg. plastics, and cling
film.
CONVECTION
DO USE:Any container suitable for
conventional ovens, eg. metal,
ceramic, earthenware, enameled
cast iron etc.
DO NOT USE: Plastic containers, food films,
wood/wicker, glass, paper Before use, the user should check that utensils are suitable for use in your oven.
Do not use any closed jar for Microwave or Combination. Pressure will build up and the jar may explode. 
						

							- 29 -
COOKING BASICS
Fundamental principles determine the success of
microwave food preparation.
They include:
1. Always cook or heat foods in covered containers.
- This will accomplish the following;
a) Retain steam to keep foods moist.
b) Even cooking temperatures.
c) Keep the interior of the oven clean.
2.TEMPERATURE OF FOODS
–Frozen food items
will require longer heating times to reach a desired
serving temperature than foods that are refrigerated.
3.FOOD COMPONENTS
–Foods high in sugar, salt,
fats and moisture content heat faster because these
properties attract microwave energy. Denser foods
high in protein and fiber, absorb microwave energy
slower which means a lengthier heating time.
4.BULK/VOLUME
–The greater the mass of food,
the longer it takes to heat.
5.CONTAINERS
–Ceramic, paper, china, styrofoam,
glass and plastic are suitable for use in microwave
ovens with the following caution.
DO NOT HEATfoods in a SEALEDcontainer or
bag. Foods expand when heated and can break the
container or bag.
6.DO NOT USE HIGH-SIDED METAL CONTAINERS
because it “bounces” the microwaves, causing
uneven heating and sometimes even flashes, which
may pit or mark the interior of the oven, the metal
container or plate trim. Use 
1/4 size sheet pans or
other low-sided containers.
7. Heated liquids can erupt if not mixed with air. Do
not heat liquids in your microwave oven without first
stirring. (See #1)
Heating foods with either high sugar or high fat
content should be done ONLY in high
temperature-resistant containers since these
foods get very hot. Using styrofoam containers for
these foods will cause the styrofoam to warp.
Other low temperature restaurant glass or plastic
platters may crack or warp under similar conditions.
GENERAL GUIDELINES FOR
STEAMING IN A PANASONIC
COMBI - WAVE
Please refer to the USDA/FDA Food Code guidelines.
COOKING FOODS FROM REFRIGERATED TEMPERATURE
Foods stored in the refrigerator (40˚F) should be
covered before reheating with the exception of breads,
pastries or any breaded product, which should be
heated uncovered to prevent sogginess.
Most conventionally prepared foods should be slightly
undercooked, and held in the refrigerator, so that
overcooking does not occur during microwave cooking.
*
Cooked items, such as vegetables, may be portion
plated and covered for reheating without loss of color,
texture or nutritional content.
COOKING FOODS FROM ROOM TEMPERATURE
Food items such as canned entrees, vegetables, etc.
will require significantly less cooking time than those
from refrigerated temperatures.
IMPORTANT RECOMMENDATIONS
1. For best results it is recommended that foods
conventionally prepared be slightly undercooked
when subsequently heated in this oven.
*2. REMEMBER that after the cooking cycle has been
completed, internal food temperatures continue to
rise slightly in foods heated in this oven.
3. A major mis-use of microwave applications is the
category of breads, pastries and pies. Their crusts
and outsides are drier than insides or fillings, they
heat more slowly. Therefore, baked goods should
ONLY be heated until the crust is warm to the touch
(120˚F-130˚F).
*4.DO NOT OVERHEAT YOUR FOOD: 99% of all
food quality complaints of microwave heated
foods can be traced to overheating.
*For only non“Potentially Hazardous Foods”
(PHF) vegetables, etc. - Please always adhere to
USDA/FDA guidelines when cooking and reheating
PHF.
Cooking Instructions
TM
Recipes available on www.panasonic.com/cmo (See page 2 for Chef Support) 
						

							- 30 -
Technical Specifications
NE-C1153
208 V / 60 Hz, single phase
3900 W / 18.8 A
Microwave: 1100 W (IEC 705-88)
Convection Heater: 2800 W
2450 MHz
235/8”x 207/16”x 153/16” (600 mm x 519 mm x 385 mm)
16”x 131/4”x 89/16” (406 mm x 336 mm x 217 mm)
88 lbs (40 kg)
Microwave:100 - 60 % power 15 minutes
50 - 10 % power 60 minutes
Convection: 2 hours Combination: 1 hour
100 Memory Programs
6 6
15
22          13
/16
23 5
/8
 7
/16 7
/16
                     
                     
39
 3
/16          
14
 15
/16            2
 3
/8          20 7
/16          
16
 15
/16          
3 1
/2          
/16 3
Specifications subject to change without notice.
For the voltage requirements, the production year and month, country and serial number, please refer to the
identification plate on the Microwave Convection Oven.
Model
Power Source
Required Power
Output
Frequency
Outer Dimensions (W x D x H)
Cavity Dimensions (W x D x H)
Net Weight
Timer
Maximum Setting Time
Memory Programs