Panasonic Nn Ct579s Owners Manual

9
Safety
If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order
to stifle any flames.
Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel.
Short cooking times
As microwave cooking times are much shorter than other cooking methods it is essential that
recommended cooking times are not exceeded without first checking the food.
Cooking times given in the cookbook are approximate. Factors that may affect cooking times
are: preferred...

10
5.Foods with skins.
Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non 
porous skins. These must be pierced using a fork before cooking to prevent bursting.
6.
Liquids.
Liquids and other foods must not be heated in sealed containers since they are liable to 
explode. When heating liquids, eg soup, sauces and beverages in your microwave 
oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. 
This could result in a sudden boil over...

11
12.Standing time.
Standing time refers to the period at the end of cooking or reheating when food is left before
being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to
the centre, thus eliminating cold spots. See page 13.
13.
Keeping your oven clean.
It is essential for the safe operation of the oven that it is wiped out regularly. Use warm
soapy water, squeeze the cloth out well and use to remove any grease or food from the
interior. Pay particular attention...

12
Microwave energy has been used in this country to cook and reheat food since early
experiments with RADAR in World War II. Microwaves are present in the atmosphere all the
time, both naturally and from manmade sources.
Manmade sources include radar, radio, television, telecommunication links and mobile phones.
Microwaving principles
Reflection
The microwaves bounce off the metal walls and the metal door screen. In a microwave oven,
electricity is converted into microwaves by the MAGNETRON....

13
General guidelines
Standing time
Dense foods e.g. meat, jacket potatoes and cakes,
require a STANDING TIME (inside or outside of the
oven) after cook ing, to allow heat to finish con ducting
to cook the centre completely.
•MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.
•JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil.
•LIGHT CAKES – Stand 5 mins. before removing from dish.
•RICH DENSE CAKES – Stand 15-20 mins.
•FISH – Stand 2-3 mins.
•EGG DISHES – Stand 1-2 mins.
•PRECOOKED...

14
General guidelines
Piercing
The skin or membrane on some foods will cause steam to
build up during cooking. These foods must be pierced or a
strip of skin should be peeled off before cooking to allow
the steam to es cape. Eggs, potatoes, apples, sausages
etc., will all need to be pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN THEIR SHELLS.
Moisture content
Many fresh foods e.g. veget ables and fruit, vary in their
moisture content throughout the season. Jacket potatoes
are a particular example...

15
General guidelines
Quantity
Small quantities cook faster than large quantities, also
small meals will reheat more quickly than large portions.
Spacing
Foods cook more quickly and evenly if spaced apart.
NEVER pile foods on top of each other.
Shape
Even shapes cook evenly. Food cooks better by microwave
when in a round container rather than a square container.
Density
Porous airy foods heat more quickly than dense heavy
foods.         

16
General guidelines
Covering
Foods cook more quickly and evenly if spaced apart.
NEVER pile foods on top of each other.
Arranging
Individual foods e.g. chicken portions or chops, should be
placed on a dish so that the thicker parts are to the outside.
Starting temperature
Food temperature should be between 5-8oc before cooking.
The colder the food, the longer it takes to heat up. Food
from a fridge takes longer to reheat than food at room
temperature.
Turning and stirring
Some foods require stirring...

17
General guidelines
Liquids
All liquids must be stirred before and after during heating.
Water especially must be stirred before and during heating,
to avoid eruption. Do not heat liquids that have previously
been boiled. DO NOT OVERHEAT. Remove metal spoon
when microwaving.
Checking Foods
It is essential that food is checked during and after a
recommended cooking time, even if an AUTO PROGRAM
has been used (just as you would check food cooked in a
conventional oven). Return the food to the oven for...

18
Containers to use
1.Fill a microwave safe measur ing jug with
300ml (1
⁄
2 pt) cold water.
2.Place it on the turntable along  
side the
dish to be tested. If the dish you are
testing is a large dish, then stand the
measur ing jug on top of the empty dish.
3.Heat on HIGH power for 1 minute.Result
If the dish is suitable for micro waving, it will
remain cool, whilst the water in the jug will
begin to feel warm. If the testing dish feels
warm, do not use as it is obvious  
ly absorbing
microwave energy....