Panasonic Microwave Oven Nn S732wl Operating Instructions

							11 10
Timer SettingAuto ReheatPopcorn Function
Ingenious Use by       or
This feature allows you to program a
Standing Time after cooking is completed
and to program the oven as a minute timer
and/or to program a delay start.
NOTES:
1. If oven door is opened during Stand Time or
Kitchen Timer, the time on the screen will
continue to count down.
2. Stand Time and Delay time cannot be pro-
grammed before any Auto Control Function.
This is to prevent the starting temperature of
food from rising before defrosting or cooking
begins. A change in starting temperature
could cause inaccurate results.
NOTES: For best results, follow these recom-
mendations:
1. All foods must be previously cooked.
2. Foods should always be covered loosely with
plastic wrap, wax paper or casserole lid.
3. All foods should have a covered stand time of
3 to 5 minutes.
4. DO NOTreheat bread and pastry products
using Auto ReheatUse manual power and
time instead.
5. DO NOTreheat beverages.
6. Times are based on an approximate serving
size of 4 oz.
7. A plate of food is normally 3-4 servings.
1.
2.
3.• Press.
• Set desired amount of
time using number pads.
(up to 99 minutes and 
99 seconds.)
• Press.
➤Time will count down
without oven operating.
To Use as a Kitchen Timer:
Example: To count 5 minutes
This feature allows you to reheat 1 to 4 serv-
ings of precooked room temperature and
refrigerator temperature foods without setting
power and time.
When using popcorn pad, maybe the weight is
not the same as offered. By using the number
pads      or     , the programs can be adjusted
to cook for a heavier or lighter weight.
1 tap= More+
2 taps= More++
Press
1 tap= Less-
2 taps= Less--
1.
2.• Press until the
desired number of
servings appears in
the Display Window.
Example: To reheat 2 cups of soup
1.
3. 2.• Set the desired weight
of prepackaged
microwave popcorn.
• Press StartPad.
➤Cooking time appears in
the display and begins to
count down.• Press.
➤Cooking time appears in
the Display Window
and begins to count
down.
Example: To heat 1.75 oz. of Popcorn
1.
2.
3.
4.• Press once.
5 times
• Enter desired amount of
delayed time using 
number pads. 
(up to 99 minutes and 
99 seconds.)
• Enter the desired cooking
program (see page 9 for
directions)
➤
To Set Delay Start:
Example: To start cooking 5 minutes later.
(3 mins. at MEDIUM Power.)
• Press.
➤Delayed time will count
down. Then cooking will
start.
1.
2.
3.
4.
• Press once. 5 times
Press twice
• Enter the desired cooking
program (see page 9 for
directions)
➤
Press
To Set Stand Time:
Example: To stand for 5 mins. after cooking
(3 mins. at MEDIUM Power)
• Press.
➤Cooking will start.
After cooking, stand time
will count down without
oven operating. • Set desired amount of
Stand Time using num-
ber pads. (up to 99 min-
utes and 99 seconds.)
Press
once
twice
3 times1.75 oz. (50g)
3.0 oz. (85g)
3.5 oz. (99g)Weight
Press Auto Reheat
pad to indicate
number or servings
once
twice
three times
four timesAverage
Serving
Size
4-6 oz.
8 oz.
12 oz.
16 oz.
or
Optional
To control by       or      pad: 
						

							13 12
POULTRY
(dEF2)twice
3 times
Poultry
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
onceFood 
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 Defrost
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 portion that
have thawed. Return frozen portion to the
oven and touch START to resume the
defrost cycle.
• You can defrost foods that weight 0.1 to
6.0 lbs (0.1 to 4.0 kg).
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.To choose the unit of weight (oz/lbor g/kg).
1. You can choose the unit of weight when
you turn on a oven.
2. 
If you don’t select a unit when you just turn
on a oven, the oven will be selected to
“oz/lb”.
oz/lb
g/kg
Touch the “start” pad
At the end of the defrost time, five short tones
will sound. The oven will stop.
Example: To defrost 1.2 lbs. of ground
beef.
1.
2.
3.
4.
• to enter 1.2 lbs.
• once for Meat.
• Press.
➤To start the oven.
(Time counting down.) 
						

							13 12
POULTRY
(dEF2)twice
3 times
Poultry
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
onceFood 
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 Defrost
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 portion that
have thawed. Return frozen portion to the
oven and touch START to resume the
defrost cycle.
• You can defrost foods that weight 0.1 to
6.0 lbs (0.1 to 4.0 kg).
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.To choose the unit of weight (oz/lbor g/kg).
1. You can choose the unit of weight when
you turn on a oven.
2. 
If you don’t select a unit when you just turn
on a oven, the oven will be selected to
“oz/lb”.
oz/lb
g/kg
Touch the “start” pad
At the end of the defrost time, five short tones
will sound. The oven will stop.
Example: To defrost 1.2 lbs. of ground
beef.
1.
2.
3.
4.
• to enter 1.2 lbs.
• once for Meat.
• Press.
➤To start the oven.
(Time counting down.) 
						

							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.
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.
AUTO COOK CHART
Pad
1. Oatmeal
2. Beverages
3. Bacon (slice)
4. Omelet
5. Soup
6. Frozen
Entrees
7. Frozen
Pizza (single)
8. Hot Dog
9. Potatoes
10. Fresh
Vegetables
11. Frozen
Vegetables
12. Rice
13. Chicken
Pieces
14. Ground Meat
15. Fish FilletsServing/Weight
1/2, 1 cup 
1, 2 cups 
4, 6, 10 slices
2, 4 eggs
1, 2 cups 
10, 20 oz. 
4, 8 oz. 
1, 2, 3, 4 pieces 
1, 2, 3, 4 pieces 
4, 8, 12, 16 oz. 
6, 10, 16 oz.
1/2, 1, 11/2cups 
6, 12, 18, 24 oz. 
16, 32 oz. 
4, 8, 12, 16 oz.
Hints
Put amount of oatmeal in a microwave-safe cup and
add water according to the manufacturers’ directions.
No cover. Stir thoroughly after heating.
Use mug or microwave-safe cup with no cover.
Stir after reheating.
Place slices of bacon on a 3 sheet of paper towel on
microwave-safe dish. Cover with paper towel. 
If bacon is not
cooked to your liking, continue to heat by manually adding more time.
< Ingredients for 2 eggs >
1 tablespoon butter or margarine
2 tablespoons milk
salt and ground black pepper
Melt butter in a 9-inch pie plate, turn the plate to coat
the bottom with butter.
Combine the remaining ingredients and pour into
the pie plate and cover with vented plastic wrap.
Let stand 2 minutes.
With a spatura, loosen the edges of the omelet
from the plate; fold into thirds to serve.
Pour soup into a microwave-safe bowl.
Cover loosely with lid or vented plastic wrap.
Stir after reheating.
Follow manufacturers’ directions for covering.
Follow manufacturers’ directions.
Make slits on hot dogs and place on paper towels.
Pierce skin with a fork and place potatoes on paper
Towel. Do not cover. Stand 5 minutes after cooking.
All pieces should be the same size.
Add small amount of water and cover with lid or plastic wrap.
Add small amount of water and cover with lid or vented
plastic wrap. Stir thoroughly at beep for even cooking.
Add double amount of hot water and cover with plastic wrap.
Place chicken pieces with skin side up and cover with
plastic wrap.
Cover with plastic wrap. Stir thoroughly at beep for even cooking
Place fish fillets in a single layer and cover with plastic wrap.
1.
2.• Press.
Example: To cook a 10 oz. Frozen Entrée
• Select the desired cate-
gory number using the
number pads.
3.
4.• Press until the
desired quantity
appears on the
Display Window.
• Press.
➤Cooking time appears in
the Display Window
and begins to count
down. 
						

							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.
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.
AUTO COOK CHART
Pad
1. Oatmeal
2. Beverages
3. Bacon (slice)
4. Omelet
5. Soup
6. Frozen
Entrees
7. Frozen
Pizza (single)
8. Hot Dog
9. Potatoes
10. Fresh
Vegetables
11. Frozen
Vegetables
12. Rice
13. Chicken
Pieces
14. Ground Meat
15. Fish FilletsServing/Weight
1/2, 1 cup 
1, 2 cups 
4, 6, 10 slices
2, 4 eggs
1, 2 cups 
10, 20 oz. 
4, 8 oz. 
1, 2, 3, 4 pieces 
1, 2, 3, 4 pieces 
4, 8, 12, 16 oz. 
6, 10, 16 oz.
1/2, 1, 11/2cups 
6, 12, 18, 24 oz. 
16, 32 oz. 
4, 8, 12, 16 oz.
Hints
Put amount of oatmeal in a microwave-safe cup and
add water according to the manufacturers’ directions.
No cover. Stir thoroughly after heating.
Use mug or microwave-safe cup with no cover.
Stir after reheating.
Place slices of bacon on a 3 sheet of paper towel on
microwave-safe dish. Cover with paper towel. 
If bacon is not
cooked to your liking, continue to heat by manually adding more time.
< Ingredients for 2 eggs >
1 tablespoon butter or margarine
2 tablespoons milk
salt and ground black pepper
Melt butter in a 9-inch pie plate, turn the plate to coat
the bottom with butter.
Combine the remaining ingredients and pour into
the pie plate and cover with vented plastic wrap.
Let stand 2 minutes.
With a spatura, loosen the edges of the omelet
from the plate; fold into thirds to serve.
Pour soup into a microwave-safe bowl.
Cover loosely with lid or vented plastic wrap.
Stir after reheating.
Follow manufacturers’ directions for covering.
Follow manufacturers’ directions.
Make slits on hot dogs and place on paper towels.
Pierce skin with a fork and place potatoes on paper
Towel. Do not cover. Stand 5 minutes after cooking.
All pieces should be the same size.
Add small amount of water and cover with lid or plastic wrap.
Add small amount of water and cover with lid or vented
plastic wrap. Stir thoroughly at beep for even cooking.
Add double amount of hot water and cover with plastic wrap.
Place chicken pieces with skin side up and cover with
plastic wrap.
Cover with plastic wrap. Stir thoroughly at beep for even cooking
Place fish fillets in a single layer and cover with plastic wrap.
1.
2.• Press.
Example: To cook a 10 oz. Frozen Entrée
• Select the desired cate-
gory number using the
number pads.
3.
4.• Press until the
desired quantity
appears on the
Display Window.
• Press.
➤Cooking time appears in
the Display Window
and begins to count
down. 
						

							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
7 to 9 minutes
8 to 10 minutes
9 to 12 minutes 
5 to 7 minutes
1 to 3 minutes
2 to 4 minutes
9 to 14 minutes
2 to 4 minutes
3 to 5 minutes
Meat Cooking Chart
CHICKEN
Whole
Breast
(boned)
Portions
TURKEY
WholeMicrowave
Power
8
8
8
8Cooking Time
Per Pound
6 to 9 minutes
5 to 7 minutes
5 to 7 minutes
6 to 9 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 OvenCooking 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 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
7 to 9 minutes
8 to 10 minutes
9 to 12 minutes 
5 to 7 minutes
1 to 3 minutes
2 to 4 minutes
9 to 14 minutes
2 to 4 minutes
3 to 5 minutes
Meat Cooking Chart
CHICKEN
Whole
Breast
(boned)
Portions
TURKEY
WholeMicrowave
Power
8
8
8
8Cooking Time
Per Pound
6 to 9 minutes
5 to 7 minutes
5 to 7 minutes
6 to 9 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 OvenCooking 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. 
						

							1819
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 reheat. Arrange the
food in a circular pattern for best results. Room temperature food will heat faster than
refrigerated food. Canned foods should be taken out of the can and placed in a microwav-
able container. The food will be heated more evenly if covered with a microwavable lid or
plastic wrap and vented. Remove cover carefully to prevent steam burns. Use the follow-
ing chart as a guide for reheating cooked food.
Items Cook time  Special Instructions
(at HIGH)
Sliced meat Place 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 pieces
1 breast 2-3 minutes Place chicken pieces on microwavable plate. Cover with 
1 leg and thigh 2-3 minutes plastic wrap and vent.
Fish fillet  Place fish on microwavable plate. Cover 
(6-8 oz.)1-21
/
2 minutes
with plastic wrap and vent.
Lasagna Place lasagna on microwavable plate. Cover with plastic 
1 serving (101
/
2oz.)
4-6 minuteswrap and vent.
Casserole
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 4-7 minutes halfway through cooking.
Casserole – 
cream or cheese
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 2-4 minutes halfway through cooking.
Sloppy Joe or
Barbecued beef Reheat filling and bun separately.
1 sandwich 1 -2 minutes Cook filling covered in microwavable casserole. Stir once. 
(1
/
2cup meat filling) Heat bun as directed in chart below.
without bun
Mashed potatoes 
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir 
4 cups 5-8 minutes  once halfway through cooking.
Baked beansCOOK covered in microwavable casse role.
1 cup1-3 minutes Stir once halfway through cooking.
Ravioli or pasta in sauce
1 cup  2-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 6-9 minutes halfway through cooking.
Rice
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 3-5 minutes halfway through cooking.
Sandwich roll or bun
Wrap in paper towel and place on glass mircrowavable rack1 roll15-30 seconds
Vegetables
1 cup 1-2 minutes COOK covered in microwavable casserole. Stir once 
4 cups 2-4 minuteshalfway through cooking.
Soup COOK covered in microwavable casserole. Stir once 
1 serving (8 oz.) 1-2 minutes halfway through cooking.
Using 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
HIGH
Cooking Time
Per Pound
3 to 5 minutes
3 to 5 minutes
4 to 6 minutes
3 to 6 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 
						

							1819
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 reheat. Arrange the
food in a circular pattern for best results. Room temperature food will heat faster than
refrigerated food. Canned foods should be taken out of the can and placed in a microwav-
able container. The food will be heated more evenly if covered with a microwavable lid or
plastic wrap and vented. Remove cover carefully to prevent steam burns. Use the follow-
ing chart as a guide for reheating cooked food.
Items Cook time  Special Instructions
(at HIGH)
Sliced meat Place 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 pieces
1 breast 2-3 minutes Place chicken pieces on microwavable plate. Cover with 
1 leg and thigh 2-3 minutes plastic wrap and vent.
Fish fillet  Place fish on microwavable plate. Cover 
(6-8 oz.)1-21
/
2 minutes
with plastic wrap and vent.
Lasagna Place lasagna on microwavable plate. Cover with plastic 
1 serving (101
/
2oz.)
4-6 minuteswrap and vent.
Casserole
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 4-7 minutes halfway through cooking.
Casserole – 
cream or cheese
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 2-4 minutes halfway through cooking.
Sloppy Joe or
Barbecued beef Reheat filling and bun separately.
1 sandwich 1 -2 minutes Cook filling covered in microwavable casserole. Stir once. 
(1
/
2cup meat filling) Heat bun as directed in chart below.
without bun
Mashed potatoes 
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir 
4 cups 5-8 minutes  once halfway through cooking.
Baked beansCOOK covered in microwavable casse role.
1 cup1-3 minutes Stir once halfway through cooking.
Ravioli or pasta in sauce
1 cup  2-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 6-9 minutes halfway through cooking.
Rice
1 cup 1-3 minutes COOK covered in microwavable casserole. Stir once 
4 cups 3-5 minutes halfway through cooking.
Sandwich roll or bun
Wrap in paper towel and place on glass mircrowavable rack1 roll15-30 seconds
Vegetables
1 cup 1-2 minutes COOK covered in microwavable casserole. Stir once 
4 cups 2-4 minuteshalfway through cooking.
Soup COOK covered in microwavable casserole. Stir once 
1 serving (8 oz.) 1-2 minutes halfway through cooking.
Using 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
HIGH
Cooking Time
Per Pound
3 to 5 minutes
3 to 5 minutes
4 to 6 minutes
3 to 6 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 
						

							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/ResetPad 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
Fresh Vegetable Chart
Cook time  Standing
at HIGH Time
Artichokes 2 medium 5-7 Trim. Add 2 tsp water and 2 tsp juice. Cover. 2-3 minutes
(8oz. each) 4 medium 7-10
Asparagus, 1Ib. 3-6 Add 1
/
2cup water. Cover. 2-3 minutes
Fresh, Spears
Beans, Green & 1 lb. 4-7 Add 1
/
2cup water in 11
/
2qt. casserole. Stir  2-3 minutes
Wax halfway through cooking.
Beets, Fresh 1 Ib. 5-8 Add 1
/
2cup water in 11
/
2qt. covered casserole. 2-3 minutes
Rearrange halfway through cooking.
Broccoli, Fresh, 1Ib. 4-7 Place broccoli in baking dish. Add 1
/
2cup water.  2-3 minutes
Spears
Cabbage, Fresh, 1Ib. 4-7 Add 1
/
2cup water in 11
/
2qt. covered casserole. 2-3 minutes
Chopped Stir halfway through cooking.
Carrots, Fresh, 2 cups 2-4 Add 1
/
4cup water in 1 qt. covered casserole.  2-3 minutes
Sliced Stir halfway through cooking.
Cauliflower, 1lb. 4-7 Trim. Add 1
/
4cup water in 1 qt. covered casserole. 2-3 minutes
Fresh, Whole Stir halfway through cooking.
Flowerettes, Fresh2 cups 2-4Slice. Add 1
/
2 cup water in 11
/
2 qt. covered casserole.   2-3 minutes
Celery, Fresh, 4 cups 5-8 Stir halfway through cooking.
Sliced
Corn, Fresh 2 ears 5-9 Husk. Add 2 tbsp water in 11
/
2qt. baking dish. 2-3 minutes
Cover.
Mushrooms, 1/2 Ib. 2-3 Place mushrooms in 11
/
2qt. covered casserole. 2-3 minutes
Fresh, Sliced Stir halfway through cooking.
Parsnips, Fresh, 1Ib. 4-7 Add 1
/
2cup water in 11
/
2 qt. covered casserole. 2-3 minutes
Sliced Stir halfway through cooking.
Peas, Green, 4 cups 5-9 Add 1
/
2cup water in 11
/
2qt. covered casserole. 2-3 minutes
Fresh Stir halfway through cooking.
Sweet Potatoes 2 medium 5-7 Pierce potatoes several times with fork.  2-3 minutes
Whole Baking 4 medium 8-11 Place on 2 paper towels. 2-3 minutes
(6-8 oz. each) Turn over halfway through cooking.
White Potatoes, 2 potatoes 5-7 Pierce potatoes several times with fork.  2-3 minutes
Whole Baking 4 potatoes 8-11 Place on 2 paper towels. 2-3 minutes
(6-8 oz. each) Turn over halfway through cooking.
Spinach, Fresh, 1Ib. 3-5 Add 1
/
2cup water in 2 qt. covered casserole. 2-3 minutes
Leaf
Squash, Acorn or 1 medium 4-6 Cut squash in half. Remove seeds. 2-3 minutes
Butternut, Fresh Place in 8 x 8-inch baking dish. Cover.
Zucchini, Fresh, 1Ib. 4-7 Add 1
/
2cup water in 11
/
2qt. covered casserole. 2-3 minutes
Sliced Stir halfway through cooking.
Zucchini, Fresh, 1Ib. 4-8 Pierce. Place on 2 paper towels. 2-3 minutes
Whole Turn zucchini over and rearrange halfway through 
cooking.
Vegetable Amount Instructions