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 degree of cooking, starting temperature, altitude, volume, size and shape of foods
and utensils used. As you become familiar with the oven, you will be able to adjust these factors.
It is better to undercook rather than overcook foods. If food is undercooked, it can always be
returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start
with minimum cooking times.
Important.
If the recommended cooking times are exceeded the food will be spoiled and in extreme
circumstances could catch fire and possibly damage the interior of the oven.
1.
Small quantities of food.
Take care when heating small quantities of food as these can easily burn, dry out or catch 
fire if cooked too long. Always set short cooking times and check the food frequently.
NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR
COMBINATION.
2.
Foods low in moisture.
Take care when heating foods low in moisture, e.g. bread items, chocolate, biscuits and
pastries. These can easily burn, dry out or catch on fire if cooked too long.
We do not recommend heating foods low in moisture such as popcorn or poppadoms. This 
oven has been developed for food use only. We do not recommend that it is used for heating
non food items such as wheat bags or hot water bottles.
3.
Christmas pudding.
Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be 
over heated. These foods must never be left unattended as with over cooking these foods 
can ignite.
4.
Boiled eggs.
Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens 
since they may explode even after microwave heating has ended.
Important information – read carefully 
						

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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 of the hot liquid. To prevent this possibility 
the following steps should be taken:
a)Avoid using straight-sided containers with narrow necks.
b)Do not overheat.
c)Stir the liquid before placing the container in the oven and again halfway through the
heating time.
d)After heating, allow to stand in the oven for a short time, stirring again before carefully
removing the container.
e)Microwave heating of beverages can result in delayed eruptive boiling, therefore care 
should be taken when handling the container.
7.
Lids.
Always remove the lids of jars and containers and takeaway food containers before you
microwave them. If you donʼt then steam and pressure might build up inside and cause an
explosion even after the microwave cooking has stopped.
8.
Deep fat frying.
Do not attempt to deep fat fry in your oven.
9.
Meat thermometer.
Use a meat thermometer to check the degree of cooking of roasts and poultry only when
meat has been removed from the microwave. If undercooked, return to the oven and cook
for a few more minutes at the recommended power level. Do not leave a conventional meat
thermometer in the oven when microwaving.
10.
Paper, plastic.
When heating food in plastic or paper containers, keep an eye on the oven due to the 
possibility of ignition. Do not use wire twist-ties with roasting bags as arcing will occur.
Do not use re-cycled paper products, e.g. kitchen roll unless they say they are specifically
designed for use in a microwave oven. These products contain impurities which may cause
sparks and/or fires when used.
11 .
Reheating.
It is essential that reheated food is served “piping hot”.
Remove the food from the oven and check that it is “piping hot”, i.e. steam is being emitted
from all parts and any sauce is bubbling. (If you wish you may choose to check the food has
reached 72˚C with a food thermometer   
 
 
 
 
 
 
 
– but remember do not use this thermometer inside
the microwave.)
For foods that cannot be stirred, e.g. lasagne, shepherds pie, the centre should be cut with a
knife to test it is well heated through. Even if a manufacturerʼs packet instructions have been
followed always check the food is piping hot before serving and if in doubt return your food to
the oven for further heating.
Important Information – read carefully 
						

							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 to the door seal area and also the areas around the
microwave feed guide situated on the right hand side of the cavity wall. The oven should be
unplugged when cleaning.
14.
Grilling.
The oven will only operate on the GRILL function with the door closed.
15.
Fan motor operation.
After using the microwave oven, the fan motor may operate to cool the electric components.
This is normal and you can take out food even though the fan motor operates. You can
continue using the oven during this time.
16.
Containers.
Before use check that utensils/containers are suitable for use in microwave ovens. See page
18.
17.
Babies bottles and food jars.
When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will
be much hotter than that at the bottom and must be shaken thoroughly before checking the
temperature. The lid must also be removed from babies food jars, the contents must also be
stirred or shaken before the temperature is checked. This should be carried out before
consumption in order to avoid burns.
18.
Arcing
Arcing may occur if a metal container has been used incorrectly,  if the incorrect weight of
food is used, or if the accessories have been damaged. Arcing is when blue flashes of light
are seen in the microwave oven. If this occurs, stop the machine immediately. If the oven is
left unattended and this continues it can damage the machine.
You can continue to cook by GRILL OR CONVECTION ONLY.
19.
Maximum weight on turntable
The maximum weight that can be placed on the turntable is 4kg (8lb 14oz) (this includes
total weight of food and dish.) 
Important information – read carefully 
						

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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.
Transmission
Then they pass through the cooking containers to be absorbed by the water molecules in the
food, all foods contain water to a more or lesser extent.
The microwaves cause the water molecules to vibrate which causes FRICTION, i.e. HEAT. This
heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and foods
high in these will cook more quickly. Microwaves can only penetrate to a depth of 1
1⁄2-2 inches
(4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the
food cooks from the outside inwards.
IMPORTANT NOTES
The dish used to cook or reheat the food will get warm during cooking, as the heat conducts
from the food. Even when micro waving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL COOKING
UTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE
ONLY.
Foods not suitable for cooking by microwave only
Yorkshire puddings, souffles, double crust pastry pies.
This is because these foods rely on dry external heat to cook correctly, do not attempt to cook
by micro wave.
Foods that require deep fat frying cannot be cooked either. 
Boiled eggs
Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause
serious injury.
Standing time
When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY
MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly
for dense foods i.e. meat, cakes and reheated meals (Refer to page 13).
How Microwaves cook food 
						

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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 CONVENIENCE FOODS – Stand for 1-2 mins.
•PLATED MEALS – Stand for 1-2 mins.
•VEGETABLES – Boiled potatoes benefit from standing for 1-2 mins., however most other
types of vegetables can be served immediately.
•DEFROSTING – It is essential to allow standing time to com plete the process. This can
vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.
If food is not cooked after STANDING TIME, return to oven and cook for additional time.   
						

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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 of this. For this reason cooking
times may have to be adjusted throughout the year. Dry
ingredients e.g. rice, pasta, can dry out further during
storage and cooking times may differ from ingredients
freshly purchased.
Cling film
Cling film helps keep the food moist and the trapped steam
assists in speeding up cooking times. However it should be
pierced before cooking, to allow excess steam to escape.
Always take care when removing cling film from a dish as
the build-up of steam will be very hot. Always purchase
cling film that states on the packet “suitable for microwave
cooking” and use as a covering only. Do not line dishes with
cling film. Do not cover foods when cooking by
COMBINATION, CONVECTION or GRILL.
Dish size
Follow the dish sizes given in the recipes, as these affect
the cook ing and reheating times. A quan tity of food spread
in a bigger dish cooks and reheats more quickly.         
						

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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.         
						

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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 during cooking. Meat and
poultry should be turned after half the cooking time.
Remove metal spoon when microwaving.         
						

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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 further
cooking if necessary.
Cleaning
As microwaves work on food particles, keep your oven
clean at all times. Stubborn sopts of food can be removed
by using a branded oven cleaner, sprayed onto a soft cloth,
always wipe the oven dry after cleaning. Avoid any plastic
parts and door area. The back of the oven has a catalytic
lining which is self cleaning.       
						

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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.
N.B. This test does not apply to plastic or
metal based con tainers e.g. Le Creuset
®style
dishes, which should not be used as they are
cast iron covered with enamel.
Choosing the correct container is a very important factor in deciding the success or failure of
your cooking.
Testing dishes for suitability - for microwave cooking only.
Oven glass
Everyday glass that is heat resistant e.g. Pyrex®, is ideal for
Microwave, Convection or Combination cooking. DO NOT
USE FOR GRILLING. Do not use delicate glass or lead crystal
which may crack or arc.
China and ceramic
Everyday glazed china, porcelain or ceramic plates, bowls,
mugs and cups can be used if they are heat resis tant. Fine
bone china should only be used for reheating for short
periods. Do not use dishes with a metal rim or pattern. Do not
use jugs or mugs with glued handles, since the glue can melt.
If dishes are heat resistant they may be used on Convection
and Combination but not directly under the Grill.
Quick check guide to cooking utensils
When unsure that a cooking con  
tainer is suitable for use in
your microwave, check by the follow ing test: