Panasonic Microwave Oven Nn S433wl Operating Instructions

							11 10
Power & Time Setting
1.
2.
5.
to start
oven.
once.
3.once.
4.to set a
cook power
of 80%.
6.At the end of the
cook time, two short
tones and one long
tone will sound. The
oven will stop.
This feature lets you program a specific
cook time and power. For best results, there
are 10 power level settings in addition to
HIGH power (100%). Refer to the
Microwave Power Level Chart for more
information.
NOTE:If you do not select a power level,
the oven will automatically cook at HIGH
(100%) power.
Example: To cook for 5 minutes, 
30 seconds at 80% power.
Touch: Display Shows:
to set a cook time of
5 minutes, 30 seconds. 
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
STARTDEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
DEFROST COOK START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
MICROWAVE POWER LEVELS
Your microwave oven has 10 cook power
levels to let you cook or heat a wide vari-
ety of foods. Refer to the chart below for
suggestions:
Microwave Power Level Chart
 Boiling water.
 Making candy.

Cooking poultry pieces, fish, & vegetables. Cooking tender cuts of meat.
 Whole poultry.
 Reheating rice, pasta, & vegetables.
 Reheating prepared foods quickly.
 Reheating sandwiches.
 Cooking egg, milk, & cheese dishes.
 Cooking cakes, breads.
 Melting chocolate.
 Cooking veal.
 Cooking whole fish.
 Cooking puddings & custard.
 Cooking ham, whole poultry, & lamb.
 Cooking rib roast, sirloin tip.
 Thawing meat, poultry, & seafood.
 Cooking less tender cuts of meat.
 Cooking pork chops, roast.
 Taking chill out of fruit.
 Softening butter.
 Keeping casseroles & main dishes warm.
 Softening butter & cream cheese.
 Standing time.
10
(High)
9
8
7
6
5
4
3
2
1
0
Use Power
Level
Multi-Stage CookingAuto Defrost
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
START DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
DEFROST COOK START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
DEFROST COOK START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
For best results, some recipes call for differ-
ent cook powers during different stages of a
cook cycle. You can program your oven to
switch from one power level to another for
up to 2 stages.
NOTE:If you are using the AUTO
DEFROST feature as one of the cooking
stages, it must be programmed as the first
stage.
Example: To set a 2-stage cook cycle.
Touch: Display Shows:
1.
2.
5.
once.
once.
3.once.
4.to set an
80% cook
power for the
first stage.
to set a 3 minute cook 
time for the first stage.
6.
to set a 7 minute cook 
time for second stage.
7.once.
8.to set an 
50% cook
power for the
first stage.
9.to start
the 
oven.
COOK DEFROST AUTO
Lbs
OZ
CUPKg
SLICE
PCS
At the end of the 
cooking time, four
tones will sound.
The oven will stop.11 .
When the first stage is over, you will
hear two short tones as the oven begins
the second cook stage.10.
AUTO DEFROST thaws frozen food with-
out entering a cook time or cook power.
Three defrost categories are preset in your
oven: Ground Meat, Poultry, and
Steaks/Chops. See the Auto Defrost Chart
on the next page.
NOTES:
 For added convenience, AUTO
DEFROST has a built-in reminder tone to
tell you when to check, turn over, sepa-
rate, or rearrange food. The oven will
sound a tone during the defrost cycle. At
the tone, open the door and turn, separate,
or rearrange food. Remove any portions
that have thawed. Return frozen portion to
the oven and touch START to resume the
defrost cycle.
 You can defrost foods that weigh 0.1 to
6.0 lbs.
For best results:
 Remove fish, shellfish, meat, and poultry
from its original closed paper or plastic
package (wrapper). Otherwise, the wrap
will hold steam and juice close to the
foods, which can cause the outer surface
of the foods to cook.
 Shape ground meat into the form of a
doughnut before freezing. When defrost-
ing, remove thawed meat when the
reminder tone sounds and continue
defrosting.
 Place foods in a shallow container or on a
microwave roasting rack to catch drip-
pings.
 Food should still be somewhat icy in the
center when removed from the oven.
Example: To defrost 1.2 lbs. of ground
beef.
Touch: Display Shows:
1.once for
Meat.
3.to start
the oven.
4.At the end of the defrost
time, two short tones and
one long tone will sound.
The oven will stop.
2.
to enter 1.2 lbs.
CUPKg
SLICE
PCSOZCOOK AUTO
COOK DEFROST START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
COOK AUTOOZ
CUPKg
SLICESTARTPCS
(Time counting down.) (Time counting down.) 
						

							13 12
POULTRY(dEF2)2 times
3 timesPoultry
Whole Chicken
Chicken Pieces
Cornish Hens: Whole,
Split
Turkey
Breast (under 6 lbs.)Turn over. Finish defrosting breast-side
down. Cover warm areas with aluminum
foil.
Separate pieces and rearrange.
Turn over. Cover warm areas with 
aluminum foil.
Turn over and arrange.10-20 min. 
Rinse under cold
running water.
5-10 min.
10-20 min.
Rinse under cold
running water.
10-20 min.
Rinse under cold
running water.
STEAKS/
CHOPS
(dEF3)
Beef Steaks
Pork Chops
Lamp Chops
Fish
Steaks, whole fish 
fillets
Shellfish
Crabmeat, Shrimp
Lobster tails
ScallopsTurn over. Cover warm areas with
aluminum foil.
Same as above.
Same as above.
Turn over and rearrange. Cover head
and tail with foil. 
Turn over. Separate fillets when partially
thawed if possible.
Rearrange and break apart.
Turn over and rearrange.
Turn over and rearrange.10-20 min. 
10-20 min.
10-20 min.
5 min.
5 min. 
Rinse with cold
water to separate.
5 min.
5 min.
5 min. At Reminder Tone
Turn over. Remove thawed portions and
break apart. Return remainder to oven.
Turn over. Remove thawed portions with
fork.
Turn over.
Turn over. Cover warm areas with 
aluminum foil.
Same as above.
Turn over.
Turn over.
Turn over.
Turn over. Cover warm areas with 
aluminum foil.
Turn over. Cover warm areas with 
aluminum foil.
Same as above.Standing
Time
5 min.
5 min.
5 min.
10-20 min.
10-20 min.
10-20 min.
2 min.
5 min.
5 min.
10-20 min.
10-20 min.
10-20 min.
AUTO DEFROST CHART
Category
GROUND
MEAT
(dEF1)Touch 
keypad
1 timeFood 
to be Defrosted
Beef
Ground beef
Cubes for stew
Hamburger patties
Pot roast
Rib roast, Rump roast,
Chuck roast
Pork
Bacon, Hot dogs
Sausage links 
Sausage patties 
Ribs, Roast
Lamb
Ribs 
Roasts
Auto Cook
Use this function to cook food without enter-
ing a cook time or power. Refer to the Auto
Cook Chart below for more information.
Example: To cook a 3.5 oz. bag of 
microwave popcorn.
Touch: Display Shows:
1.2.
3.
At the end of cooking
time two short tones
and one long tone will
sound. The oven will
stop.
once.
COOK DEFROST START AUTO
Lbs
OZ
CUPKg
SLICE
PCS
STARTCOOK DEFROST AUTO
Kg
SLICE
PCS
The oven will start
automatically.(Time counting down.)
AUTO COOK CHART
NOTE:No cover is needed for the ONE TOUCH foods listed in this chart unless called for in the directions.
Pad
Popcorn
Potatoes
Beverages
Fresh Vegetables
Frozen
Entrées
Frozen
Dinners
Touch keypad
1 time
2 times
3 times
1 time
2 times
3 times
4 times
1 time 
2 times 
1 time
2 times
3 times
4 times
1 time
2 times
Serving size
3.5 oz.
3.0 oz.
1.75 oz.
1 piece (10 oz.)
2 pieces (20 oz.)
3 pieces (30 oz.)
4 pieces (40 oz.)
1 cup
2 cups
1 cup
2 cups
3 cups
4 cups
10 oz.
1 serving 
(8 oz.)
2 servings
(16 oz.)
Directions
 Follow package instructions.
 Use popcorn package which is made 
especially for microwave cooking.
 Do not try to pop unpopped kernels.
 Heat only 1 package at a time.
 Do not leave the microwave oven unattended
while popping popcorn.
CAUTION: If pre-packaged popcorn is of a different weight than the recom-
mended weight, do not use the preset popcorn settings. Set
power level and time according to the manufacturer’s instructions.
 Place in center of the oven on paper towel.
 Pierce potato several times with fork.
 After cooking, let stand for 5 minutes.
 Use mug or microwave-safe cup.
 Stir after reheating.
 Prepare vegetable (wash and cut into 
1/2-inch pieces).
 Most vegetables need 2 to 3 minutes 
standing time to finish cooking.
1 cup – Add 2 tablespoons water
2 cups – Add 1/4 cup water
3 cups – Add 1/3 cup water
4 cups – Add 1/2 cup water
 Follow the package instructions.
 Example of one frozen entrée is Lasagna 
with Meat Sauce, Chicken with Rice, Sliced
Turkey Breastwith Rice and Vegetable.
 Arrange food on microwave plate.
 Place meaty portions and bulky vegetable 
to the outside of the plate.
 Cover with plastic wrap and vent.
 After cooking, let stand for 2 minutes. 
						

							13
12
POULTRY(dEF2) 2 times 
3 timesPoultry 
Whole Chicken 
Chicken Pieces 
Cornish Hens: Whole,
Split 
Turkey 
Breast (under 6 lbs.)Turn over. Finish defrosting breast-side
down. Cover warm areas with aluminum
foil. 
Separate pieces and rearrange. 
Turn over. Cover warm areas with 
aluminum foil. 
Turn over and arrange.10-20 min.  
Rinse under cold
running water. 
5-10 min. 
10-20 min.
Rinse under cold
running water. 
10-20 min. 
Rinse under cold
running water.
STEAKS/ 
CHOPS
(dEF3)
Beef Steaks 
Pork Chops 
Lamp Chops 
Fish 
Steaks, whole fish  
fillets 
Shellfish 
Crabmeat, Shrimp 
Lobster tails
ScallopsTurn over. Cover warm areas with
aluminum foil. 
Same as above. 
Same as above. 
Turn over and rearrange. Cover head 
and tail with foil. 
Turn over. Separate fillets when partially
thawed if possible. 
Rearrange and break apart. 
Turn over and rearrange. 
Turn over and rearrange. 10-20 min.  
10-20 min. 
10-20 min. 
5 min. 
5 min. 
Rinse with cold 
water to separate.
5 min.
5 min.
5 min.
At Reminder Tone
Turn over. Remove thawed portions and 
break apart. Return remainder to oven.
Turn over. Remove thawed portions with
fork.
Turn over.
Turn over. Cover warm areas with 
aluminum foil.
Same as above. 
Turn over. 
Turn over.
Turn over.
Turn over. Cover warm areas with 
aluminum foil. 
Turn over. Cover warm areas with  
aluminum foil. 
Same as above. Standing
Time
5 min. 
5 min. 
5 min. 
10-20 min. 
10-20 min. 
10-20 min. 
2 min. 
5 min.
5 min.
10-20 min. 
10-20 min. 
10-20 min.
AUTO DEFROST CHART
Category
GROUND 
MEAT
(dEF1)Touch 
keypad
1 timeFood 
to be Defrosted
Beef 
Ground beef 
Cubes for stew
Hamburger patties 
Pot roast 
Rib roast, Rump roast, 
Chuck roast 
Pork 
Bacon, Hot dogs
Sausage links 
Sausage patties 
Ribs, Roast 
Lamb 
Ribs  
Roasts
Auto Cook
Use this function to cook food without enter- 
ing a cook time or power. Refer to the Auto
Cook Chart below for more information. 
Example: To cook a 3.5 oz. bag of  
microwave popcorn.
Touch: Display Shows:
1. 2.
3.
At the end of cooking 
time two short tones
and one long tone will
sound. The oven will
stop.
once.
COOKDEFROST START AUTO
Lbs 
OZ 
CUP Kg 
SLICE 
PCS
STARTCOOKDEFROST AUTO
Kg 
SLICE 
PCS
The oven will start 
automatically.(Time counting down.)
AUTO COOK CHART
NOTE:
No cover is needed for the ONE TOUCH foods listed in this chart unless called for in the directions.
Pad
Popcorn 
Potatoes
Beverages
Fresh Vegetables
Frozen 
Entrées 
Frozen
Touch keypad
1 time 
2 times
3 times 
1 time 
2 times
3 times
4 times 
1 time  
2 times  
1 time 
2 times
3 times
4 times 
1 time 
2 times
Serving size 3.5 oz. 
3.0 oz.
1.75 oz. 
1 piece (10 oz.)
2 pieces (20 oz.) 
3 pieces (30 oz.)
4 pieces (40 oz.)
1 cup
2 cups 
1 cup 
2 cups
3 cups
4 cups 
10 oz. 
1 serving  
(8 oz.)
2 servings
(16 oz.)
Directions
 Follow package instructions. 
 Use popcorn package which is made  especially for microwave cooking.
 Do not try to pop unpopped kernels.
 Heat only 1 package at a time.
 Do not leave the microwave oven unattended while popping popcorn.
CAUTION: If pre-packaged popcorn is of a different weight than the recom- 
mended weight, do not use the preset popcorn settings. Set
power level and time according to the manufacturer’s instructions.
 Place in center of the oven on paper towel. 
 Pierce potato several times with fork.
 After cooking, let stand for 5 minutes. 
 Use mug or microwave-safe cup. 
 Stir after reheating. 
 Prepare vegetable (wash and cut into 1/2-inch pieces).
 Most vegetables need 2 to 3 minutes  standing time to finish cooking. 
1 cup – Add 2 tablespoons water
2 cups – Add 1/4 cup water
3 cups – Add 1/3 cup water
4 cups – Add 1/2 cup water
 Follow the package instructions.
 Example of one frozen entrée is Lasagna  with Meat Sauce, Chicken with Rice, Sliced
Turkey Breast with Rice and Vegetable.
 Arrange food on microwave plate.
 Place meaty portions and bulky vegetable  to the outside of the plate.
 Cover with plastic wrap and vent.
 After cooking, let stand for 2 minutes.
Dinners 
						

							15 14
Food CharacteristicsCooking Techniques
Bone and FatBoth bone and fat affect cooking. Bones may
cause irregular cooking. Meat next to the tips of
bones may overcook while meat positioned under
a large bone, such as a ham bone, may be
undercooked. Large amounts of fat absorb
microwave energy and the meat next to these
areas may overcook.
DensityPorous, airy foods such as breads, cakes or rolls
take less time to cook than heavy, dense foods
such as potatoes and roasts. When reheating
donuts or other foods with different centers be
very careful. Certain foods have centers made
with sugar, water or fat and these centers attract
microwaves (For ex., jelly donuts). When a jelly
donut is heated, the jelly can become extremely
hot while the exterior remains warm to the touch.
This could result in a burn if the food is not
allowed to cool properly in the center.
QuantityTwo potatoes take longer to cook than one pota-
to. As the quantity of the food increases so does
the cooking time. When cooking small amounts of
food such as one or two potatoes, do not leave
oven unattended. The moisture content in the
food may decrease and a fire could result.
ShapeUniform sizes heat more evenly. The thin end of a
drumstick will cook more quickly than the meaty
end. To compensate for irregular shapes, place
thin parts toward the center of the dish and thick
pieces toward the edge.
SizeThin pieces cook more quickly than thick pieces.
Starting TemperatureFoods that are room temperature take less time
to cook than if they are chilled or refrigerated or
frozen.
Piercing
Foods with skins or membranes must be pierced
scored or have a strip of skin peeled before cook-
ing to allow steam to escape. Pierce whole egg
yolks and whites, clams, oysters, chicken livers,
whole potatoes and whole vegetables. Whole
apples or new potatoes should have a 1-inch strip
of skin peeled before cooking. Score sausages
and frankfurters.
Browning
Foods will not have the same brown appearance
as conventionally cooked foods or those foods
which are cooked utilizing a browning feature.
Meats and poultry may be coated with browning
sauce, Worcestershire sauce, barbecue sauce or
shake-on browning sauce. To use, combine
browning sauce with melted butter or margarine;
brush on before cooking. 
For quick breads or muffins, brown sugar can be
used in the recipe in place of granulated sugar, or
the surface can be sprinkled with dark spices
before baking.
Cooking TechniquesCooking Techniques
ShieldingThin areas of meat and poultry cook more quickly
than meaty portions. To prevent overcooking,
these thin areas can be shielded with strips of
aluminum foil. Wooden toothpicks may be used to
hold the foil in place.
TimingA range in cooking time is given in each recipe.
The time range compensates for the uncontrol-
lable differences in food shapes, starting temper-
ature and regional preferences. Always cook food
for the minimum cooking time given in a recipe
and check for doneness. If the food is under-
cooked, continue cooking. It is easier to add time
to an undercooked product. Once the food is
overcooked, nothing can be done.
StirringStirring is usually necessary during microwave
cooking. We have noted when stirring is helpful,
using the words once, twice, frequently or occa-
sionally to describe the amount of stirring neces-
sary. Always bring the cooked outside edges
toward the center and the less cooked center por-
tions toward the outside of the dish.
RearrangingRearrange small items such as chicken pieces,
shrimp, hamburger patties or pork chops.
Rearrange pieces from the edge to the center
and pieces from the center to the edge of the
dish.
TurningIt is not possible to stir some foods to redistribute
the heat. At times, microwave energy will concen-
trate in one area of a food. To help insure even
cooking, these foods need to be turned. Turn
over large foods, such as roasts or turkeys,
halfway through cooking.
Stand TimeMost foods will continue to cook by conduction
after the microwave oven is turned off. In meat
cookery, the internal temperature will rise 5°F to
15°F (3°C to 8°C), if allowed to stand, tented with
foil, for 10 to 15 minutes. Casseroles and
vegetables need a shorter amount of standing
time, but this standing time is necessary to allow
foods to complete cooking to the center without
overcooking on the edges.
Testing DonenessThe same tests for doneness used in convention-
al cooking may be used for microwave cooking.
Meat is done when fork-tender or splits at fibers.
Chicken is done when juices are clear yellow and
drumstick moves freely. Fish is done when it
flakes and is opaque. Cake is done when a tooth-
pick or cake tester is inserted and comes out
clean. Candy is done when it reaches the proper
temperature for each stage of crystallization.
Spacing
Individual foods, such as baked potatoes, cup-
cakes and appetizers, will cook more evenly if
placed in the oven equal distances apart. When
possible, arrange foods in a circular pattern.
Covering
As with conventional cooking, moisture evapo-
rates during microwave cooking. Casserole lids or
plastic wrap are used for a tighter seal. When
using plastic wrap, vent the plastic wrap by fold-
ing back part of the plastic wrap from the edge of
the dish to allow steam to escape. Loosen or
remove plastic wrap as recipe directs for stand
time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them
away from you to avoid steam burns. Various
degrees of moisture retention are also obtained
by using wax paper or paper towels. However,
unless specified, a recipe is cooked covered. 
						

							15 14
Food CharacteristicsCooking Techniques
Bone and FatBoth bone and fat affect cooking. Bones may
cause irregular cooking. Meat next to the tips of
bones may overcook while meat positioned under
a large bone, such as a ham bone, may be
undercooked. Large amounts of fat absorb
microwave energy and the meat next to these
areas may overcook.
DensityPorous, airy foods such as breads, cakes or rolls
take less time to cook than heavy, dense foods
such as potatoes and roasts. When reheating
donuts or other foods with different centers be
very careful. Certain foods have centers made
with sugar, water or fat and these centers attract
microwaves (For ex., jelly donuts). When a jelly
donut is heated, the jelly can become extremely
hot while the exterior remains warm to the touch.
This could result in a burn if the food is not
allowed to cool properly in the center.
QuantityTwo potatoes take longer to cook than one pota-
to. As the quantity of the food increases so does
the cooking time. When cooking small amounts of
food such as one or two potatoes, do not leave
oven unattended. The moisture content in the
food may decrease and a fire could result.
ShapeUniform sizes heat more evenly. The thin end of a
drumstick will cook more quickly than the meaty
end. To compensate for irregular shapes, place
thin parts toward the center of the dish and thick
pieces toward the edge.
SizeThin pieces cook more quickly than thick pieces.
Starting TemperatureFoods that are room temperature take less time
to cook than if they are chilled or refrigerated or
frozen.
Piercing
Foods with skins or membranes must be pierced
scored or have a strip of skin peeled before cook-
ing to allow steam to escape. Pierce whole egg
yolks and whites, clams, oysters, chicken livers,
whole potatoes and whole vegetables. Whole
apples or new potatoes should have a 1-inch strip
of skin peeled before cooking. Score sausages
and frankfurters.
Browning
Foods will not have the same brown appearance
as conventionally cooked foods or those foods
which are cooked utilizing a browning feature.
Meats and poultry may be coated with browning
sauce, Worcestershire sauce, barbecue sauce or
shake-on browning sauce. To use, combine
browning sauce with melted butter or margarine;
brush on before cooking. 
For quick breads or muffins, brown sugar can be
used in the recipe in place of granulated sugar, or
the surface can be sprinkled with dark spices
before baking.
Cooking TechniquesCooking Techniques
ShieldingThin areas of meat and poultry cook more quickly
than meaty portions. To prevent overcooking,
these thin areas can be shielded with strips of
aluminum foil. Wooden toothpicks may be used to
hold the foil in place.
TimingA range in cooking time is given in each recipe.
The time range compensates for the uncontrol-
lable differences in food shapes, starting temper-
ature and regional preferences. Always cook food
for the minimum cooking time given in a recipe
and check for doneness. If the food is under-
cooked, continue cooking. It is easier to add time
to an undercooked product. Once the food is
overcooked, nothing can be done.
StirringStirring is usually necessary during microwave
cooking. We have noted when stirring is helpful,
using the words once, twice, frequently or occa-
sionally to describe the amount of stirring neces-
sary. Always bring the cooked outside edges
toward the center and the less cooked center por-
tions toward the outside of the dish.
RearrangingRearrange small items such as chicken pieces,
shrimp, hamburger patties or pork chops.
Rearrange pieces from the edge to the center
and pieces from the center to the edge of the
dish.
TurningIt is not possible to stir some foods to redistribute
the heat. At times, microwave energy will concen-
trate in one area of a food. To help insure even
cooking, these foods need to be turned. Turn
over large foods, such as roasts or turkeys,
halfway through cooking.
Stand TimeMost foods will continue to cook by conduction
after the microwave oven is turned off. In meat
cookery, the internal temperature will rise 5°F to
15°F (3°C to 8°C), if allowed to stand, tented with
foil, for 10 to 15 minutes. Casseroles and
vegetables need a shorter amount of standing
time, but this standing time is necessary to allow
foods to complete cooking to the center without
overcooking on the edges.
Testing DonenessThe same tests for doneness used in convention-
al cooking may be used for microwave cooking.
Meat is done when fork-tender or splits at fibers.
Chicken is done when juices are clear yellow and
drumstick moves freely. Fish is done when it
flakes and is opaque. Cake is done when a tooth-
pick or cake tester is inserted and comes out
clean. Candy is done when it reaches the proper
temperature for each stage of crystallization.
Spacing
Individual foods, such as baked potatoes, cup-
cakes and appetizers, will cook more evenly if
placed in the oven equal distances apart. When
possible, arrange foods in a circular pattern.
Covering
As with conventional cooking, moisture evapo-
rates during microwave cooking. Casserole lids or
plastic wrap are used for a tighter seal. When
using plastic wrap, vent the plastic wrap by fold-
ing back part of the plastic wrap from the edge of
the dish to allow steam to escape. Loosen or
remove plastic wrap as recipe directs for stand
time. When removing plastic wrap covers, as well
as any glass lids, be careful to remove them
away from you to avoid steam burns. Various
degrees of moisture retention are also obtained
by using wax paper or paper towels. However,
unless specified, a recipe is cooked covered. 
						

							17
16
Meat
1. No special techniques are required. Meat should
be prepared as with conventional cooking. 
Season if desired. Always thoroughly defrost
meat before cooking.
2. Place the meat on a microwave roasting rack or
microwave-proof plate and place on the turntable.
3. Cook according to the Meat Cooking Chart
(below). Use the longer time for large meats and
the shorter time for smaller meats. For thicker
chops, use the longer time.
4. Turn the meat once halfway through the cooking
time.
5. Let stand for 5-10 minutes wrapped in foil after
cooking. The standing time is very important as it
completes the cooking process.
6. Make sure meat, especially pork, is thoroughly
cooked before eating.
Poultry
1. No special techniques are required. Poultry
should be prepared as with conventional cooking.
Season if desired.
2. Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3. Prick the skin and brush lightly with vegetable oil
unless the poultry is self-basting.
4. All poultry should be placed on a microwave
roasting rack or a microwave-proof plate and
placed on the turntable.
5. Cook according to the instructions in the Poultry
Cooking Chart below. Turn over halfway through
the cooking time. Because of its shape, poultry
has a tendency to cook unevenly, especially in
very bony parts.Turning during roasting helps to
cook these areas evenly.
6. Let stand for 5-10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7. Make sure poultry is thoroughly cooked before eat-
ing. W hole poultry is completely cooked when the
juices run clear from the inside thigh when it is
pierced with a sharp knife. Poultry pieces should
be pierced with a sharp knife through the thickest
part to ensure that the juices are clear and the
flesh is firm.
WARNING: Do not use aluminum foil during cooking cycle.
BEEF 
Standing/Rolled
Rib
– Rare
– Medium
– Well-done
Ground Beef (to
brown for casse-
role)
Hamburgers,
Fresh or defrost-
ed
(4 oz. each)
– 2 patties
– 4 patties 
PORK 
Loin, Leg
Bacon
– 4 slices
– 6 slices
Microwave Power
8
8
8
HIGH(100%) 
HIGH(100%) 
HIGH(100%)
8
HIGH(100%)
HIGH(100%)
Cooking Time Per Pound
8 to 10 minutes
9 to 11 minutes
10 to 13 minutes 
5
1⁄2  to 
81⁄2 minutes
2 to 4 minutes
3 to 5 minutes
11 to 15 minutes 2 to 3 minutes
3 to 4 minutes
Meat Cooking Chart
CHICKEN 
Whole
Breast
(boned)
Portions 
TURKEY 
Whole Microwave
Power
8 
8 
8 
8 Cooking Time
Per Pound10 to 14 minutes9 to 13 minutes
10 to 16 minutes
10 to 14 minutes
Poultry Cooking Chart
NOTES: The times listed above are only a guide. Allow for difference in individual tastes and 
preferences. The times may also vary due to
the shape, cut, and composition of the food.
 If whole poultry is stuffed, the weight of the stuffed bird should be used when calculating
the cooking time.NOTE: The times listed above are only a
guide. Allow for difference in individual
tastes and preferences. The times may
also vary due to the shape, cut, and com-
position of the food. Poultry
COOKING TIPS
Meat
Using Your Microwave OvenUsing Your Microwave Oven
COOKING TIPS(continued)
Fish
1.
Arrange fish in a large shallow non-metallic dish or casserole.
2. Cover with pierced microwave plastic wrap or casserole lid.
3. Place the dish on the turntable.
4. Cook according to the instructions in the Fresh Fish Cooking Chart below\
. Flakes of 
butter can be added to the fish if desired.
5. Let stand as directed in the Cooking Chart before serving.
6. After standing time, check to see that the fish is thoroughly cooked. The fish should be
opaque and flake easily.
Fresh Fish Cooking Chart
Fish
Fish Fillets 
Whole Mackerel, Cleaned 
and Prepared 
Whole Trout,  
Cleaned and Prepared 
Salmon Steaks
Power
HIGH 
HIGH 
HIGH
HIGHCooking Time Per Pound
4 to 7 minutes 
4 to 7 minutes 
5 to 8 minutes
5 to 7 minutesStanding Time
2 to 3 minutes 
3 to 4 minutes 
3 to 4 minutes
3 to 4 minutes
Method
Add 15 to 30 ml 
(1 to 2 tbsp.) lemon juice
–
–
Add 15 to 30 ml 
(1 to 2 tbsp.) lemon juice 
						

							17
16
Meat
1.No special techniques are required. Meat should
be prepared as with conventional cooking.
Season if desired. Always thoroughly defrost
meat before cooking.
2.Place the meat on a microwave roasting rack or
microwave-proof plate and place on the turntable.
3.Cook according to the Meat Cooking Chart
(below). Use the longer time for large meats and
the shorter time for smaller meats. For thicker
chops, use the longer time.
4.Turn the meat once halfway through the cooking
time.
5. Let standfor 5-10 minutes wrapped in foil after
cooking. The standing time is very important as it
completes the cooking process.
6.Make sure meat, especially pork, is thoroughly
cooked before eating.
Poultry
1.No special techniques are required. Poultry
should be prepared as with conventional cooking.
Season if desired.
2.Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3.Prick the skin and brush lightly with vegetable oil
unless the poultry is self-basting.
4.All poultry should be placed on a microwave
roasting rack or a microwave-proof plate and
placed on the turntable.
5.Cook according to the instructions in the Poultry
Cooking Chart below. Turn over halfway through
the cooking time. Because of its shape, poultry
has a tendency to cook unevenly, especially in
very bony parts.Turning during roasting helps to
cook these areas evenly.
6. Let standfor 5-10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7.Make sure poultry is thoroughly cooked before eat-
ing. Whole poultry is completely cooked when the
juices run clear from the inside thigh when it is
pierced with a sharp knife. Poultry pieces should
be pierced with a sharp knife through the thickest
part to ensure that the juices are clear and the
flesh is firm.
WARNING: Do not use aluminum foil during cooking cycle.
BEEF
Standing/Rolled
Rib
– Rare
– Medium
– Well-done
Ground Beef (to
brown for casse-
role)
Hamburgers,
Fresh or defrost-
ed
(4 oz. each)
– 2 patties
– 4 patties
PORK
Loin, Leg
Bacon
– 4 slices
– 6 slices
Microwave
Power
8
8
8
HIGH(100%)
HIGH(100%)
HIGH(100%)
8
HIGH(100%)
HIGH(100%)
Cooking Time
Per Pound
8 to 10 minutes
9 to 11 minutes
10 to 13 minutes 
5
1⁄
2to 81⁄
2minutes
2 to 4 minutes
3 to 5 minutes
11 to 15 minutes
2 to 3 minutes
3 to 4 minutes
Meat Cooking Chart
CHICKEN
Whole
Breast
(boned)
Portions
TURKEY
WholeMicrowave
Power
8
8
8
8Cooking Time
Per Pound10 to 14 minutes
9 to 13 minutes
10 to 16 minutes
10 to 14 minutes
Poultry Cooking Chart
NOTES: The times listed above are only a guide.
Allow for difference in individual tastes and
preferences. The times may also vary due to
the shape, cut, and composition of the food.
 If whole poultry is stuffed, the weight of the
stuffed bird should be used when calculating
the cooking time.NOTE:The times listed above are only a
guide. Allow for difference in individual
tastes and preferences. The times may
also vary due to the shape, cut, and com-
position of the food.Poultry
COOKING TIPS
Meat
Using Your Microwave OvenUsing Your Microwave Oven
COOKING TIPS(continued)
Fish
1.Arrange fish in a large shallow non-metallic dish or casserole.
2.Cover with pierced microwave plastic wrap or casserole lid.
3.Place the dish on the turntable.
4.Cook according to the instructions in the Fresh Fish Cooking Chart below. Flakes of
butter can be added to the fish if desired.
5.Let stand as directed in the Cooking Chart before serving.
6.After standing time, check to see that the fish is thoroughly cooked. The fish should be
opaque and flake easily.
Fresh Fish Cooking Chart
Fish
Fish Fillets
Whole Mackerel, Cleaned
and Prepared
Whole Trout, 
Cleaned and Prepared
Salmon Steaks
Power
HIGH
HIGH
HIGH
HIGHCooking Time
Per Pound
4 to 7 minutes
4 to 7 minutes
5 to 8 minutes
5 to 7 minutesStanding
Time
2 to 3 minutes
3 to 4 minutes
3 to 4 minutes
3 to 4 minutes
Method
Add 15 to 30 ml 
(1 to 2 tbsp.) lemon juice
–
–
Add 15 to 30 ml 
(1 to 2 tbsp.) lemon juice 
						

							18
Heating or Reheating Guide
To heat or reheat successfully in the microwave, it is important to follow\
 several guidelines.Measure the amount of food in order to determine the time needed to rehe\
at. Arrange thefood in a circular pattern for best results. Room temperature food will \
heat faster thanrefrigerated food. Canned foods should be taken out of the can and place\
d in a microwav-able container. The food will be heated more evenly if covered with a microwavable lid o\
rplastic wrap and vented. Remove cover carefully to prevent steam burns. \
Use the follow-ing chart as a guide for reheating cooked food.
ItemsCook time Special Instructions(at HIGH)
Sliced meatPlace sliced meat on microwavable plate.3 slices (1/4-inch thick) 1-2 minutes Cover with plastic wrap and vent.* Note: Gravy or sauce helps to keep meat juicy.
Chicken pieces1 breast2-31/21/2
minutesPlace chicken pieces on microwavable plate. Cover with 
1 leg and thigh1-3 minutesplastic wrap and vent.
Fish fillet Place fish on microwavable plate. Cover (6-8 oz.)2-4 minuteswith plastic wrap and vent.
LasagnaPlace lasagna on microwavable plate. Cover with plastic 1 serving (10oz.)4-6 minuteswrap and vent.
Casserole1 cup1-3minutesCOOK covered in microwavable casserole. Stir once 
4 cups5-8 minuteshalfway through cooking.
Casserole – cream or cheese1 cup1-3 minutesCOOK covered in microwavable casserole. Stir once 
4 cups3-5minuteshalfway through cooking.
Sloppy Joe orBarbecued beefReheat filling and bun separately.1 sandwich1-2minutesCook filling covered in microwavable casserole. Stir once. (cup meat filling)Heat bun as directed in chart below.without bunMashed potatoes 1 cup1-3 minutesCOOK covered in microwavable casserole. Stir 4 cups5-8 minutes once halfway through cooking.
Baked beansCOOK covered in microwavable casserole.1 cup1-3 minutesStir once halfway through cooking.
Ravioli or pasta in sauce1 cup 2-4 minutesCOOK covered in microwavable casserole. Stir once 
4 cups7-11 minuteshalfway through cooking.
Rice1 cup1-3minutesCOOK covered in microwavable casserole. Stir once 
4 cups4-6minuteshalfway through cooking.
Sandwich roll or bunWrap in paper towel and place on glass mircrowavable rack1 roll15-30 seconds
Vegetables1 cup1-2minutesCOOK covered in microwavable casserole. Stir once 
4 cups4-6 minuteshalfway through cooking.
SoupCOOK covered in microwavable casserole. Stir once 1 serving (8 oz.)1-2minuteshalfway through cooking.
1/2
1/2
1/2
1/21/21/2
1/2
1/2
1/21/2
1/21/21/2
1/21/2
1/21/2 
						

							19
Fresh Vegetable Chart
Cook time Standing
at HIGHTime
Artichokes2 medium5-8Trim. Add 2 tsp water and 2 tsp juice. Cover.2-3 minutes
(8oz. each)4 medium10-13
Asparagus,1Ib.3-6Add cup water. Cover.2-3 minutes
Fresh, Spears
Beans, Green &1 lb.7-11Add cup water in 1qt. casserole. Stir 2-3 minutes
Waxhalfway through cooking.
Beets, Fresh1 Ib.12-16Add cup water in 1qt. covered casserole.2-3 minutes
Rearrange halfway through cooking.
Broccoli, Fresh,1Ib.4-8Place broccoli in baking dish. Add cup water. 2-3 minutes
Spears
Cabbage, Fresh,1Ib.4-7Add cup water in 1qt. covered casserole.2-3 minutes
ChoppedStir halfway through cooking.
Carrots, Fresh,2 cups2-4Add cup water in 1 qt. covered casserole. 2-3 minutes
SlicedStir halfway through cooking.
Cauliflower,1lb.7-11Trim. Add cup water in 1 qt. covered casserole.2-3 minutes
Fresh, WholeStir halfway through cooking.
Flowerettes, Fresh2 cups2-4Slice. Add cup water in 1qt. covered casserole.   2-3 minutes
Celery, Fresh,4 cups6-8Stir halfway through cooking.
Sliced
Corn, Fresh2 ears5-9Husk. Add 2tbsp water in 1qt. baking dish.2-3 minutes
Cover.
Mushrooms,1/2 Ib.2-3Place mushrooms in 1qt. covered casserole.2-3 minutes
Fresh, SlicedStir halfway through cooking.
Parsnips, Fresh,1Ib.4-8Add cup water in 1qt. covered casserole.2-3 minutes
SlicedStir halfway through cooking.
Peas, Green,4 cups7-10Add cup water in 1qt. covered casserole.2-3 minutes
FreshStir halfway through cooking.
Sweet Potatoes2 medium5-10Pierce potatoes several times with fork. 2-3 minutes
Whole Baking4 medium7-13Place on 2 paper towels.2-3 minutes
(6-8 oz. each)Turn over halfway through cooking.
White Potatoes,2 potatoes5-8Pierce potatoes several times with fork. 2-3 minutes
Whole Baking4 potatoes10-14Place on 2 paper towels.2-3 minutes
(6-8 oz. each)Turn over halfway through cooking.
Spinach, Fresh,1Ib.4-7Add cup water in 2 qt. covered casserole.2-3 minutes
Leaf
Squash, Acorn or1 medium6-8Cut squash in half. Remove seeds.2-3 minutes
Butternut, FreshPlace in 8 x 8-inch baking dish. Cover.
Zucchini, Fresh,1Ib.4-7Add cup water in 1qt. covered casserole.2-3 minutes
SlicedStir halfway through cooking.
Zucchini, Fresh,1Ib.6-9Pierce. Place on 2 paper towels.2-3 minutesWholeTurn zucchini over and rearrange halfway through cooking.
VegetableAmountInstructions
1/21/2
1/2
1/21/2
1/2
1/21/2
1/21/2
1/2
1/21/2
1/4
1/4
1/21/2
1/2
1/2
1/21/2
1/21/2
1/2
1/21/2 
						

							21
Care of Your Microwave Oven
BEFORE CLEANING: 
Unplug at socket of the oven. If impossible,
leave oven door open to prevent oven from
accidentally turning on.AFTER CLEANING: 
Be sure to replace the Rotating Ring and
Glass Tray in the proper position and
press Stop/Reset Pad to clear the screen.
INTERIOR 
Wipe the oven inside and outside
with a soft cloth and a mild deter-
gent solution. Then rinse and
wipe dry. This should be done
weekly or more often, if needed.
Never use cleaning powders or
rough pads. Excessive oil splat-
ters on the inside top will be diffi-
cult to remove if left for many
days. Wipe splatters with a wet
paper towel, especially after cook-
ing chicken or bacon.
DOOR
For best performance and safety, the
inner door panel and the oven front frame
should be free of food or grease buildup.
Wipe often with a mild detergent; then
rinse and wipe dry. Never use cleaning
powders or rough pads. REMOVABLE PARTS
The turntable and rotating ring are
removable. They should be hand-washed
in warm (not hot) water with a mild deter-
gent and a soft cloth. Once they are
clean, rinse well and dry with a soft cloth.
Never use cleaning powders, steel wool,
or rough pads.
 The turntable may be cleaned at the
sink. Be careful not to chip or scratch
the edges as this may cause the
turntable to break during use.
 The rotating ring should be cleaned reg- ularly.
20
Before Requesting Service
All these things are normal:
The oven causes Some radio and TV interference might occur when you cook with the 
interference with microwave oven. This interference is similar to the interference caused
my TV. by small appliances such as mixers, vacuums, blow dryers, etc. It  does not indicate a problem with your oven.
Steam accumulates During cooking, steam and warm air are given off from the food. Most  
on the oven door and of the steam and warm air are removed from the oven by the air which
warm air comes from  circulates in the oven cavity. However, some steam will condense on
the oven vents. cooler surfaces such as the oven door. This is normal.
I accidentally ran my Running the oven empty for a short time will not damage the oven. 
microwave oven However, we do not recommend operating the microwave oven
without any food in it. without any food in it.
The oven lights dim. When cooking with a power other than HIGH, the oven must cycle toobtain the lower power levels. The oven light will dim and clicking  
noises can be heard when the oven cycles.
PROBLEM POSSIBLE CAUSE REMEDY
Oven will not turn on.
The oven is not plugged in Remove plug from outlet, wait 
securely. 10 seconds and reinsert.
Circuit breaker or fuse is Reset circuit breaker or replace
tripped or blown. fuse. 
There is a problem with the Plug another appliance into the 
outlet. outlet to check if it is working.
Oven will not start 
cooking.
The door is not closed completely. Close the oven door securely.
Another program is already Press  Stop/ResetPad to
entered into the oven. cancel the previous program and enter new program.
➔
➔
StartPad was not pressed after Press  Start Pad.
programming.
Stop/Reset Pad has been pressed Program oven again.
accidentally.
The program is not correct. Program again according to the
Operating Instructions.
The Rotating Ring and oven bottom Clean these parts according to 
are dirty. Care of Your Microwave Oven.When the oven is 
operating, there is
noise coming from
the Glass Tray.
➔
The Glass Tray is not positioned Take out Glass Tray and Rotating 
properly on the Rotating Ring or there Ring. Wipe with a damp cloth and 
is food under the Rotating Ring. reset Rotating Ring and Glass 
Tray properly.The Glass Tray 
wobbles.➔
The CHILD LOCK was activated Hold “ 0 ” pad until “ L” disappears
by pressing  0pad.  from the display.The word “L” 
appears in the
Display Window .➔