Panasonic Microwave Oven NN SE785S_NN SE985S EW Operating Instructions

							19
Sensor Reheat 
Feature
This sensor feature allows you to reheat 
food without setting time. The oven 
simplifi es programming.
Example: To reheat a plate of food
1.
    • Touch Sensor 
Reheat/Cook.
2.
Swipe• Select the sensor 
reheat using the slider 
bar.
3.
or
Optional• (see More/Less 
Feature.) (
page 16)
4.
    • Touch Start.

Cooking starts.
Cooking is complete when 5 beeps 
sound. (When steam is detected by the 
Genius Sensor and 2 beeps sound, the 
remaining cooking time will appear in the 
display window.)
NOTE:
Casseroles - Add 3 to 4 tablespoons of 
liquid, cover with lid or vented plastic wrap. 
Stir when time appears in the display window.
Canned foods - Empty contents into 
casserole dish or serving bowl, cover dish 
with lid or vented plastic wrap. After reheating, 
let stand for a few minutes.
Plate of food - Arrange food on plate; top 
with butter, gravy, etc. Cover with lid or vented 
plastic wrap. After reheating, let stand for a 
few minutes.
DO NOT USE SENSOR REHEAT
1. To reheat bread, meat pie and pastry 
products. Use manual power and time 
for these foods.
2. For raw or uncooked foods.
3. If oven cavity is warm.
4. For  beverages.
5. For frozen foods.
Sensor Cook
Feature
This sensor feature allows you to cook 
food without setting time. The oven 
simplifi es programming.
Example: To cook Frozen Entrées
1.
    • Touch Sensor 
Reheat/Cook.
2.
Swipe• Select the desired 
sensor menu using 
the slider bar.
3.
or
Optional• (see More/Less 
Feature.) (
page 16)
4.
    • Touch Start.

Cooking starts.
Cooking is complete when 5 beeps 
sound. (For some menus, when steam 
is detected by the Genius Sensor and 2 
beeps sound, the remaining cooking time 
will appear in the display window.)
For the best results with the GENIUS 
SENSOR, follow these recommendations.
BEFORE Reheating/Cooking:
1. The room temperature surrounding the 
oven should be below 95 °F (35 °C).
2. Food weight should exceed 4 oz. (110 g
).
3. Be sure the glass tray, the outside of the 
cooking containers and the inside of the 
microwave oven are dry before placing food 
in the oven. Residual beads of moisture 
turning into steam can mislead the sensor.
4. Cover food with lid, or with vented plastic 
wrap. Never use tightly sealed plastic 
containers—they can prevent steam from 
escaping and cause food to overcook.
DURING Reheating/Cooking:
DO NOT open the oven door until beeps 
sound. Doing so will cause inaccurate 
cooking since the steam from food is no 
longer contained within the oven cavity. 
Once the cooking time begins to count 
down, the oven door may be opened to stir, 
turn or rearrange foods for some menus.
AFTER Reheating/Cooking:
All foods should have a stand time.
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Sensor Cook Chart
Recipe Serving/Weight Hints
1. Sensor Reheat4 - 16 oz.
(110 - 450 g
)All foods, such as casseroles, plated dinners, 
soups, stews, pasta dishes (except lasagne) and 
canned foods, must be pre-cooked. 
Foods should be reheated from refrigerator or 
room temperature, do not reheat frozen foods 
on this setting. Do not reheat in foil or plastic 
containers as unsuccessful reheating times will 
result. All foods should be covered securely with 
vented plastic wrap or a fi tting lid. Where possible 
after heating, stir foods and stand covered for 3 
to 5 minutes before serving.
2. Oatmeal0.5 - 1 cup
(40 - 80 g
)Place inside a microwave safe serving bowl with 
no cover. Follow manufacturers’ directions for 
preparation.
3. Breakfast 
    Sausage2 - 8 links Follow manufacturers’ directions for preparation 
of precooked breakfast sausage. Place in a radial 
pattern.
4. Omelet2 - 4 eggs Follow Basic Omelet recipe on page 22.
5. Quinoa¼ - 1 cups
(45 - 180 g
)Place quinoa in a microwave safe 3 qt casserole 
dish. Add 2 parts water to 1 part quinoa. Cover 
with lid or vented plastic wrap. After 2 beeps, stir. 
Let stand 14 minutes before serving.
6. Soup1 - 2 cups
(250 - 500 ml)Pour soup into a microwave safe serving bowl. 
Cover with vented plastic wrap. Stir after cooking.
7. Frozen Entrées8 - 28 oz.
(220 - 800 g
)Follow manufacturers’ directions for preparation. 
After 2 beeps, stir or rearrange. Be careful when 
removing the fi lm cover after cooking. Remove 
facing away from you to avoid steam burns. 
If additional time is needed, continue to cook 
manually.
8. Frozen Pizza 
    (single)8 oz.
(220 g
)Follow manufacturers’ directions for preparation.
Add more time of cooking if needed.
9. Frozen Pocket
    Sandwich1 sandwich
(4.5 oz.)
(128 g
)Follow manufacturer’s directions for preparation.
10. Potatoes
      (pierce skin)1 - 4 potatoes
(6 - 8 oz. each)
(170 - 220 g
)Pierce each potato with a fork 6 times spacing 
around surface. Place potato or potatoes around 
the edge of paper-towel-lined glass tray (Turn-
table), at least 1 inch (2.5 cm) apart. Do not cov-
er. Turn over after 2 beeps. Let stand 5 minutes 
to complete cooking.
11. Fresh Vegetables4 - 16 oz.
(110 - 450 g
)All pieces should be the same size. Wash thor-
oughly, add 1 tbsp of water per ½ cup of veg-
etables, and cover with lid or vented plastic wrap. 
Do not salt/butter until after cooking.
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Sensor Cook Chart  \(continued\)
Recipe Serving/Weight Hints
12. Frozen 
      Vegetables6 - 16 oz.
(170 - 450 g
)Wash thoroughly, add 1 tbsp. of water per ½ cup 
of vegetables, and cover with lid or vented plastic 
wrap. After 2 beeps, stir or rearrange. Do not salt/
butter until after cooking. (Not suitable for veg-
etables in butter or sauce.)
13. Canned 
      Vegetables15 oz.
(430 g
)Empty contents into microwave safe serving 
bowl. Do not cover.
14. White Rice½ - 1½ cups
(110 - 335 g
)Place rice with hot tap water in a microwave safe 
casserole dish. Cover with lid or vented plastic 
wrap. Let stand 5 to 10 minutes before serving.
15. Brown Rice½ - 1½ cups
(110 - 335 g
)
(maximum)Place rice with hot tap water in a microwave safe 
casserole dish. Cover with lid or vented plastic 
wrap. Let stand 5 to 10 minutes before serving.
16. Frozen Dinners11 - 16 oz.
(300 - 450 g
)Follow manufacturers’ directions for covering or 
removing covers. Do not use frozen foods pack-
aged in foil trays. After 2 beeps, stir or rearrange.
17. Pasta2 - 8 oz.
(55 - 220 g
)Place 2 oz. pasta and 3 cups hot tap water in 
a microwave safe 2 qt casserole, salt and oil, if 
desired, covered with lid or vented plastic wrap. 
For 4 oz. pasta use 4 cups water, for 6 oz. pasta 
use 6 cups water in 3 qt casserole, for 8 oz. pasta 
use 7 cups water.
18. Stew4 Serv.In a 3 qt casserole dish, crumble 1 pound 
(450 g
) lean ground beef and stir in 2 medium on-
ions (chopped), ¼ teaspoon dried garlic pieces. 
Cover with plastic wrap and cook on P10 for 6 
minutes. Stir after cooking. Drain.
Add 16 oz. (450 g
) pinto or red kidney beans, 
15 oz (425 g
) stewed tomatoes (chopped), 
15 oz (425 g
) tomato sauce, 1 teaspoon salt and 
2 to 3 tablespoons chili powder. Cover with lid, 
using Stew selection. After 2 beeps, stir. Recover 
and touch Start. Stir after cooking. Cover again 
and let stand 7 minutes before serving.
19. Ground Meat16 - 32 oz
(450 - 900 g
.)Break apart in glass bowl or colander. Cover with 
lid or vented plastic wrap. After 2 beeps, stir. Re-
cover and touch Start. Juices should be clear. 
Drain.
20. Fish Fillets4 - 16 oz.
(110 - 450 g
)Arrange in a single layer. Cover with lid or vented 
plastic wrap.
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							22
Microwave Recipes
OMELET
Basic Omelet
1  tablespoon butter or margarine
2 eggs
2 tablespoons milk
  salt and ground black pepper, if desired
Heat butter in a microwave safe 9-inch pie 
plate, 20 seconds at p10, or until melted. 
Turn the plate to coat the bottom with butter. 
Meanwhile, combine the remaining ingredi-
ents in a separate bowl, beat together and 
pour into the pie plate. Cook, covered with 
vented plastic wrap, using OMELET selec-
tion. Let stand 2 minutes. With a spatula, 
loosen the edges of the omelet from the 
plate, fold into thirds to serve. Always use 
scrambled eggs.
Yield: 1 serving
Approx. Cooking Time: 4 minutes.
NOTE: Double ingredients for a 4 egg
Omelet.
Spicy mango chutney
2  cups mango, peeled, seed removed, 
 diced
½   cup dark brown sugar 
2   tablespoon cider vinegar 
½ cup raisins 
1   tablespoon jalapeno, minced 
1   tablespoon garlic, minced
1   tablespoon ginger, minced
¼   teaspoon salt
¼   teaspoon black Pepper
Combine all the ingredients in a 2 qt. 
microwave dish. Cover with plastic wrap, 
then puncture holes with a small knife, for 
steam to vent and microwave for at P10 
for 6 minutes. Let cool, cover and keep 
refrigerated until needed.
Yield: 2 cups
Macaroni and Cheese
¼ cup butter
2  tablespoons chopped onion
1  clove minced garlic
¼ cup all-purpose fl our
1  teaspoon dry mustard
1 teaspoon salt
¼  teaspoon ground black pepper
2 cups milk
2  cups grated cheddar cheese
8  oz. (½ lb. dry weight) macaroni, cooked 
and drained
⅓  cup bread crumbs
1 teaspoon paprika
In a 2-Qt. casserole, melt the butter for 
40 seconds at P10. Add onion and garlic 
and cook for 1 minute at P10. Stir in fl our, mustard, salt and pepper, and gradually 
add the milk. Cook for 3-4 minutes at P10 
until sauce thickens, stirring once. Add the 
cheddar cheese, stirring thoroughly. Pour 
and stir the sauce into the macaroni, in a 
3-Qt. casserole.Top with bread crumbs and 
paprika. Cover with lid or vented plastic 
wrap. Cook at P6 power for 16-18 minutes.
Yield: 6 servings
North carolina barbecued pulled pork
2  tablespoon brown sugar 
1 tablespoon paprika 
1  tablespoon chili powder 
1  tablespoon dry mustard 
1  tablespoon red pepper fl akes 
½  cup cider vinegar 
¼  cup white vinegar 
½  cups ketchup 1 
2  tablespoon worcestershire sauce 
1  tablespoon tabasco sauce 
1 tablespoon sugar 
1 teaspoon salt 
1  teaspoon black Pepper 
680 g
 (1 ½ lb.) pork butt 
Combine all ingredients, except for the 
pork, in a 1 qt. microwave container and 
microwave covered for 1 minute. Place 
pork butt into a large round microwave 
dish. Pour barbecue sauce over pork and 
cover. Microwave at P4 for 90 minutes until 
meat starts to come apart very easily when 
separating with a fork. (Baste the pork 
every 20 minutes and check on consistency 
of barbecue sauce. If barbecue sauce 
becomes thick, dilute with 1-2 tablespoons 
of water).
Yield: 4 Portions
Quinoa salad
1 cup Quinoa
1  cucumber (cut into ½ inch cube) 
1  tomatoes (remove seed and cut into 
  ½ inch cube) 
¼ cup (10 g
) parsley,chopped
⅓ cup (30 g
) your choice of roasted nuts
  (e.g. sliced almond, sunfl ower seeds) 
2   tablespoon (20 g
) dry fruits 
  (e.g. cranberry, raisin) 
⅓ cup (40 g
) your choice of cheese 
  (optional,cut into ½ inch cube) 
4  tablespoon olive oil
1  tablespoon rime or lemon juice
  salt and pepper to taste
Cook quinoa using Quinoa selection. After 
cooking, stand for 13-15 minutes. Mix all 
ingredients well, and Serve warm or chilled.
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							23
Timer Feature
This feature allows you to program the 
oven as a kitchen timer. It can also be used 
to program a standing time after cooking is 
completed and/or to program a delay start.
To Use as a Kitchen Timer:
Example: To count down 5 minutes.
1.
    • Touch Timer once.
2.
Swipe• Set time by touching 
“+”/”-” or swipe the 
slider bar to 5 min-
utes.
3.
    • Touch Start.

Time will count 
down without oven
operatings.
To Set Stand Time:
Example: To cook at P6 power for 3 
minutes with stand time of 5 
minutes.
1.
     
Touch 5 times
• Enter the desired
Power level (see
page 14 for direc-
tions).
2.
Swipe• Set cooking time, 
touching “+”/”-” or 
swipe the slider bar to 
3 minutes.
3.
     • Touch Timer once.
4.
Swipe• Set stand time, touch-
ing “+”/”-” or swipe the 
slider bar to 5 min-
utes.
5.• Touch Start.

Cooking will start. 
After cooking, stand 
time will count down 
without oven
operating.CAUTION:
If oven lamp is lit while using the timer 
feature, the oven is incorrectly pro-
gramed. Stop oven immediately and re-
read instructions.
To Set Delay Start:
Example: To delay the start of cooking 
for 5 minutes, and cook at 
P6 power for 3 minutes.
1.     • Touch Timer once.
2.
Swipe• Set delay time by 
touching “+”/”-” or 
swipe the slider bar to 
5 minutes.
3.
     
Touch 5 times
• Enter the desired 
Power level (see
page 14 for direc-
tions).
4.
Swipe• Set cooking time, 
touching “+”/”-” or 
swipe the slider bar to 
3 minutes.
5.
     • Touch Start.

Delay time will
count down. Then 
cooking will start.
NOTES:
1.  When each stage fi nishes, a two-beep 
signal sounds. At the end of the pro-
gram, the oven will beep fi ve times.
2.  If the oven door is opened during Stand 
Time, Kitchen Timer or Delay Time, the 
time in the display will continue to count 
down.
3.  Stand time and Delay start cannot be pro-
grammed before inverter turbo defrost, 
sensor or other auto features. 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.
4.  The maximum programmable time of 
Standing Time, Kitchen Time or Delay 
Time is up to 90 minutes.
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							24
Microwave Shortcuts
FOOD POWERTIME
(in mins.)DIRECTIONS
To separate refrigerated 
Bacon,
1 pound (450 g
)P10
(HIGH)30 sec.Remove wrapper and place in microwave 
safe dish. After heating, use a plastic spatula 
to separate slices.
To soften Brown Sugar
1 cup (250 ml) P10
(HIGH)20 - 30 sec.Place brown sugar in microwave safe dish 
with a slice of bread. Cover with lid or plastic 
wrap.
To soften refrigerated 
Butter, 
1 stick, ¼ pound (110 g
)
To melt refrigerated 
Butter,
1 stick, ¼ pound (110 g
)P3
(MED-LOW)
P6
(MEDIUM)1
1½ - 2Remove wrapper and place butter in a micro-
wave safe dish.
Remove wrapper and place butter in a mi-
crowave safe dish covered with lid or vented 
plastic wrap.
To melt Chocolate,
1 square, 1 oz. (28 g
)
To melt Chocolate,
½ cup (125 ml) chipsP6
(MEDIUM)
P6
(MEDIUM)1 - 1½
1 - 1½Remove wrapper and place chocolate in a 
microwave safe dish. After heating, stir until 
completely melted. NOTE: Chocolate holds 
its shape even when softened.
To toast Coconut,
½ cup (125 ml)P10
(HIGH)1Place in a microwave safe dish.
Stir every 30 seconds.
To soften Cream 
Cheese,
8 oz. (220 g
)P3
(MED-LOW)1 - 2Remove wrapper and place in a microwave 
safe bowl.
To brown Ground Beef,
1 pound (450 g
)P10
(HIGH)4 - 5Crumble into a microwave safe colander set 
into another dish. Cover with plastic wrap. 
Stir twice. Drain grease.
To cook Vegetables,
Fresh
(½ lb.)
(225 g
)
Frozen
(10 oz.)
(280 g
)
Canned
(15 oz.)
(430 g
)P8
P8
P83½ - 4
3½ - 4
3½ - 4All pieces should be the same size. Wash 
thoroughly, add 1 tbsp of water per ½ cup of 
vegetables, and cover with lid or vented plas-
tic wrap. Do not salt/butter until after cooking.
Wash thoroughly, add 1 tbsp of water per 
½ cup of vegetables, and cover with lid or 
vented plastic wrap. Do not salt/butter until 
after cooking. (Not suitable for vegetables in 
butter or sauce.)
Empty contents into microwave safe serving 
bowl. Do not cover.
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							25
Microwave Shortcuts     (continued)
FOOD POWERTIME
(in mins.)DIRECTIONS
To cook baked Potato,
(6 - 8 oz. each)
(170 - 220 g
)
1
2P8
P83½ - 4
6 - 7Pierce each potato with a fork 6 times spac-
ing around surface. Place potato or potatoes 
around the edge of paper-towel-lined glass 
tray (Turntable), at least 1 inch (2.5 cm) 
apart. Do not cover. Let stand 5 minutes to 
complete cooking.
To steam 
Hand Towels - 4P10
(HIGH)20 - 30 sec.Soak in water, then wring out excess.
Place on a microwave safe dish.
Heat. Present immediately.
To soften Ice Cream,
½ gallon (2 L)P3
(MED-LOW)1 - 1½Check often to prevent melting.
Cup of liquid
To boil water, broth, etc.1 cup, 8 oz. (250 ml)
2 cups, 16 oz. (500 ml)P10
(HIGH)
P10
(HIGH)1½ - 2
2½ - 3
Heated liquids can erupt if not stirred.
Do not heat liquids in microwave oven
without stirring before heating. Cup of liquid
To warm Beverage,
1 cup, 8 oz. (250 ml)
2 cups, 16 oz. (500 ml)P7
(MED-HIGH)
P7
(MED-HIGH)1½ - 2
2½ - 3
To roast Nuts,
1½ cups (375 ml)P10
(HIGH)3 - 4Spread nuts into a 9-inch (23 cm) microwave 
safe pie plate.
Stir occasionally.
To toast Sesame Seeds,
¼ cup (60 ml)P10
(HIGH)2 - 2½Place in a small microwave safe bowl.
Stir twice.
To skin Tomatoes,
(one at a time)P10
(HIGH)30 sec.Place tomato into a microwave safe bowl
containing boiling water. Rinse and peel.
Repeat for each tomato.
To remove Cooking 
Odours,P10
(HIGH)5Combine 1 to 1½ cups (250 - 375 ml) water 
with the juice and peel of one lemon in a 2 
quart microwave safe bowl.
After water fi nishes boiling, wipe interior of 
oven with a cloth. You can also use a combi-
nation of several whole cloves and ¼ cup of 
vinegar with 1 cup of water.
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							26
Food Characteristics
Bone and Fat
Both bone and fat affect cook-
ing. 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.
Density
Porous, 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 example, jelly do-
nuts). When a jelly donut is heated, the jelly 
can become extremely hot while the exte-
rior remains warm to the touch. This could 
result in a burn if the food is not allowed to 
cool properly in the center.
Quantity
Two potatoes take longer to cook 
than one potato. As the quantity 
of the food decreases so does 
the cooking time. Overcooking 
will cause the moisture content 
in the food to decrease and a fi re 
could result. Never leave microwave unat-
tended while in use.
Shape
Uniform 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.
Size
Thin pieces cook more 
quickly than thick pieces.
Starting Temperature
Foods that are at room temperature 
take less time to cook than if they 
are chilled, refrigerated, or frozen.
Cooking Techniques
Piercing
Foods with skins or mem-
branes must be pierced 
scored or have a strip of skin 
peeled before cooking to al-
low steam to escape. Pierce 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 frank-
furters. Do not Cook/Reheat whole eggs 
with or without the shell. Steam build up in 
whole eggs may cause them to explode, 
and possibly damage the oven or cause 
injury. Reheating SLICED hard-boiled eggs 
and cooking SCRAMBLED eggs is safe.
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 and brush 
on before cooking. For quick breads or muf-
fi ns, brown sugar can be used in the recipe 
in place of granulated sugar, or the surface 
can be sprinkled with dark spices before 
baking.
Spacing
Individual foods, such as 
baked potatoes, cupcakes 
and appetizers, will cook 
more evenly if placed in 
the oven equal distances 
apart. When possible, arrange foods in a 
circular pattern.
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							27
Cooking Techniques    (continued)
Covering
As with conventional cooking, moisture 
evaporates during microwave cooking. Cas-
serole lids or plastic wrap are used for a 
tighter seal. When using plastic wrap, vent the 
plastic wrap by folding 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 mois-
ture retention are also obtained by using wax 
paper or paper towels.
Shielding
Thin areas of meat and poultry cook more 
quickly than meaty portions. To prevent over-
cooking, these thin areas can be shielded with 
strips of aluminum foil. Wooden toothpicks 
may be used to hold the foil in place.
CAUTION is to be exercised when using 
foil. Arcing can occur if foil is too close to oven 
wall or door and damage to your oven will 
result.
Cooking time
A range of cooking time is given in each 
recipe. The time range compensates for the 
uncontrollable differences in food shapes, 
starting temperature, and regional prefer-
ences. Always cook food for the minimum 
cooking time given in a recipe and check 
for doneness. If the food is undercooked, 
continue cooking. It is easier to add time to 
an undercooked product. Once the food is 
overcooked, nothing can be done.
Stirring
Stirring is usually necessary during microwave 
cooking. Always bring the cooked outside 
edges toward the center and the less cooked 
center portions toward the outside of the dish.
Rearranging
Rearrange 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.
Turning
It is not possible to stir some foods to distrib-
ute the heat evenly. At times, microwave en-
ergy will concentrate in one area of the food. 
To help insure even cooking, these food need 
to be turned. Turn over large foods, such as 
roasts or turkeys, halfway through cooking.
Stand Time
Most foods will continue to cook by conduc-
tion 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.
Test for Doneness
The same tests for doneness used in con-
ventional cooking may be used for microwave 
cooking. Meat is done when fork-tender or 
splits at fi bers. Chicken is done when juices 
are clear yellow and drumstick moves freely. 
Fish is done when it fl akes and is opaque. 
Cake is done when a toothpick or cake tester 
is inserted and comes out clean.
ABOUT FOOD SAFETY AND
COOKING TEMPERATURE
Check foods to see that they are cooked to 
the United States Department of
Agriculture’s recommended temperatures.
TEMP FOOD
160 °F ...for fresh pork, ground meat, 
boneless white poultry, fi sh, 
seafood, egg dishes and 
frozen prepared food.
165 °F ...for leftover, ready-to-reheat 
refrigerated, and deli and
carryout “fresh” food.
170 °F ...white meat of poultry.
180 °F ...dark meat of poultry.
To test for doneness, insert a meat thermom-
eter in a thick or dense area away from fat or 
bone. NEVER leave the thermometer in the 
food during cooking, unless it is approved for 
microwave oven use.
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							28
Care and Cleaning of Your Microwave Oven
BEFORE CLEANING:Unplug oven at wall outlet. If outlet is inacces-
sible, leave oven door open while cleaning.AFTER CLEANING:
Be sure to place the Roller Ring and the
Glass Tray in the proper position and touch 
Stop/Reset Pad to clear the Display.
Label:
Do not remove, wipe with a damp 
cloth.
Inside of the oven:
Wipe with a damp cloth 
after using. Mild detergent 
may be used if needed. 
Do not use harsh deter-
gents or abrasives.
Oven Door:
Wipe with a soft dry 
cloth when steam 
accumulates inside or 
around the outside of 
the oven door. During 
cooking, especially 
under high humid-
ity conditions, steam 
is given off from the 
food. (Some steam will 
condense on cooler 
surfaces, such as the 
oven door. This is 
normal.) 
Inside surface is 
covered with a heat 
and vapor barrier fi lm. 
Do not remove.Roller Ring and oven cavity fl oor:
Clean the bottom surface of the oven 
with mild detergent water or window 
cleaner, and dry. Roller Ring may be 
washed in mild soapy water or dish-
washer. These areas should be kept 
clean to avoid excessive noise.Do not remove wave guide cover:
It is important to keep cover 
clean in the same manner as the 
inside of the oven. Glass Tray:
Remove and wash in 
warm soapy water or in 
a dishwasher.Outside oven surfaces:
Clean with a damp cloth. 
To prevent damage to the 
operating parts inside the 
oven, water should not be 
allowed to seep into ventila-
tion openings.
Control Panel:
* Covered with a
removable protective 
fi lm to prevent
scratches during
shipping. Small 
bubbles may appear 
under this fi lm. (Hint - 
To remove fi lm, apply 
masking or clear tape 
to an exposed corner 
and pull gently.)
* If the Control Panel 
becomes wet, clean 
it with a soft dry cloth. 
Do not use harsh de-
tergents or abrasives.
IT IS IMPORTANT TO KEEP THE OVEN CLEAN AND DRY. 
FOOD RESIDUE AND CONDENSATION MAY CAUSE RUSTING 
OR ARCING AND DAMAGE TO THE OVEN. AFTER USE, WIPE 
DRY ALL SURFACES-INCLUDING VENT OPENINGS, OVEN 
SEAMS, AND UNDER GLASS TRAY.
PARTS DESCRIPTION PART NUMBER
Instructions / Operating Manual (this book)F003BP20AP
Glass Tray A06014M00AP (NN-SE985S)
A06014A00AP (NN-SE785S)
Roller Ring Assembly F290D9R00AP (NN-SE985S)
F290DBP20AP (NN-SE785S)
Accessory Purchases (United States and Puerto Rico)
Purchase Parts, Accessories and Owners Manual online for all Panasonic Products by visiting our
Web Site at:

http://www.pstc.panasonic.com
Or, send your request by E-mail to:
[email protected]
You may also contact us directly at:
1-800-332-5368 (Phone) 1-800-237-9080 (Fax Only) (Monday-Friday 9am-9pm EST)
Panasonic National Parts Center
20421 84th Avenue South
Kent, WA 98032
(We accept Visa, MasterCard, Discover Card, American Express)
For hearing or speech impaired TTY users, TTY: 1-866-605-1277
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