Panasonic Nncf778sbpq Owners Manual

							149
Ingredients
175g (6oz) golden syrup
150g (5oz) margarine
150ml (¼ pt) milk
450g (1lb) mixed dried fruit
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt
10ml (2tsp) baking powder
2 eggs, beaten
25g (1oz) demerara sugar (optional)
Dish: bowl, 20cm (8”) cake tin, greased and
lined with greaseproof paper
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Place syrup, margarine, milk and fruit in a bowl. Place on
base of oven and heat on HIGH MICROWAVEfor 5
mins. stirring twice. Cool slightly. Sieve in dry ingredients
and mix in eggs. Beat well. Pour into tin and sprinkle with
Demerara sugar. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVEfor 35-40
mins. or until cooked.
Boiled Fruit Cake
Ingredients
Shortbread
225g plain flour
75g (3oz) caster sugar
175g unsalted butter
Caramel
200g butter
397g unsweetened condensed milk
60ml (4tbsp) golden syrup
Topping
400g dark chocolate in chunks
30ml (2tbsp) vegetable oil
Dish: 18 cm (7") round cake tin, greased and
lined
Oven Accessory: anti-spark ring + wire shelf in
lower position
Preheat oven on CONVECTION 170°C. Place flour and
sugar in a bowl and rub in butter. Press dough into tin.
Prick shortbread with a fork and cook on CONVECTION
170°Cfor 5 mins, then reduce temperature to 150°C for
30-40 mins. Remove from oven when shortbread has a
golden colour and leave to cool in tin. Place butter for
caramel in a bowl and melt on HIGH MICROWAVEfor
2-3 mins. Add condensed milk and syrup. Whisk until
thoroughly mixed and cook on HIGH MICROWAVEfor 8
mins. Stir mixture every minute to prevent burning.
Caramel should have thickened in this time. Pour
caramel over shortbread. Place chocolate and oil in a
large bowl and melt on HIGH MICROWAVEfor 1min
30secs. Stir. Pour chocolate on caramel and chill.
Millionaires shortbread
Desserts & Baking 
						

							150
Ingredients
Basic Cookie Dough:
100g (4oz) butter
100g (4oz) caster sugar
1 egg, beaten
175g (6oz) plain flour
Variations:
White Chocolate and Pistachio
Nut
100g (4oz) white chocolate,
chopped
50g (2oz) pistachio nuts, chopped
Marzipan and Cherry
100g (4oz)glace cherries
50g (2oz) marzipan, chopped
Peanut Butter
100g (4oz) peanuts
50g (2oz) peanut butter, crunchy
Chocolate Chunk
75g (3oz) white chocolate, chopped
75g (3oz) dark chocolate, chopped
Dish: 2 greased baking trays 30 x 21.5 cms (11
½  x 8”)
Oven Accessory: enamel shelf in lower posi-
tion + wire shelf in upper position
Preheat oven on CONVECTION 170°C. Cream together
the butter and sugar until pale, then beat in the egg. Mix
in the flour until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well
apart on greased baking trays, flatten slightly with a fork.
Place in oven and cook on CONVECTION 170°Cfor 10-
15 mins. or until golden. Remove from baking sheets and
allow to cool on a wire rack.
American Cookies
Ingredients
225g (8oz) self-raising flour
pinch salt
5 ml (1tsp) baking powder
50g (2oz) butter
25g (1oz) caster sugar
50g (2oz) sultanas
75 ml (5tbsp) milk
beaten egg to glaze
Makes 10
Dish: baking tray 30 x 21.5cms (12" x 8"),
greased
Oven Accessory: wire shelf in lower position
Preheat oven onCONVECTION 210°C. Sift the flour, salt
and baking powder together. Rub in fat until the mixture
resembles fine breadcrumbs. Add sugar and sultanas.
Make a well in the centre and stir in enough milk to form
a soft dough. Knead lightly. Pat out to 2cm (3/4") thick
and cut into 10 rounds with a 5 cm (2") cutter. Place on
baking sheet and brush with beaten egg. Place on shelf
and cook on CONVECTION 210°C for 15 mins. or until
well risen and golden brown.
Fruit Scones
10
Desserts & Baking 
						

							151
Ingredients
250g (9oz) plain chocolate 
250g (9oz) unsalted butter
175g (6oz) plain flour 
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
1tsp vanilla essence
75g (3oz) pecans, broken into
pieces 
75g (3oz) milk chocolate, cut into
large chunks
75g (3oz) white chocolate, cut into
large chunks
Dish: bowl, 30x20x3.5cm (12"x 8" x 1½") tin
lined with lightly 
buttered greaseproof paper
Oven Accessory: no accessory then anti-spark
ring + wire shelf in lower position
Put the plain chocolate and butter in a large bowl. Place
on base and melt on HIGH MICROWAVEfor 3-4 mins.
Leave to cool slightly. Sieve the flour and baking powder
into a bowl and set aside. Stir the sugar into the
chocolate. Add the eggs and vanilla essence. Fold in the
flour, nuts and chocolate. Pour the chocolate mixture into
the prepared cake tin. Place on anti-spark ring on wire
shelf and cook on CONVECTION 180°C + SIMMER
MICROWAVEfor 20 mins. The middle should feel soft
when cooked. Allow to cool in the tin. Remove the
brownies from the tin and cut into squares.
Chocolate Brownies
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
5ml (1tsp) vanilla essence
Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (12½" x
9½") + 24 paper cake cases
Oven Accessory: enamel shelf in lower 
position + wire shelf in upper position
Preheat oven on CONVECTION 180°Cwith shelves in
position. Cream together butter and sugar until light and
fluffy. Add the eggs a little at a time, beating well after
each addition. Fold in the flour. Fill the paper cases two
thirds full with mixture. Cook on CONVECTION 180°C for
15 mins, turning the enamel shelf and wire shelf around
half way. Cook until golden and firm to touch. 
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as
above.
Fairy Cakes
24
Desserts & Baking 
						

							152
Ingredients
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1tbsp) ground mixed spice
Muffins
200g (7oz) plain flour
3 ml (½ tsp) bicarbonate of soda
10 ml (2tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen berries,
raspberries or blueberries are ideal
Makes 12
Dish: bowl, 2 x 6 hole muffin tins + 12 paper
muffin cases
Oven Accessory: no accessory then enamel
shelf in lower position + wire shelf in upper
position
Make streusel topping. Place butter in a bowl and place
on base of oven. Melt on HIGH MICROWAVEfor 10-20
secs. Add the remaining topping ingredients and combine
to make a soft dough. Chill. Sift together the flour,
bicarbonate soda, baking powder and salt. Stir in the
sugar. Melt butter for the muffins on HIGH MICROWAVE
for 20-30 secs. Cool slightly then mix in the buttermilk
and egg. Preheat oven on CONVECTION 200°C. Lightly
stir the buttermilk mixture into the flour mixture. Fold in
the fruit. Divide mixture equally between 12 muffin cases.
Crumble small amounts of streusel topping over each
muffin. Place a muffin tin on each shelf and cook on
CONVECTION 200°Cfor 20-25 mins. or until browned
and well risen.
Streusel Topped Fruit Muffins
12
Ingredients
250g (9oz) butter
275g (10oz) golden syrup
75g (3oz) light muscovado sugar
425g (15oz) porridge oats
Dish: bowl, 30x20x3.5cm (12"x 8"x ½") tin lined
with lightly 
buttered greaseproof paper
Oven Accessory:no accessory then wire shelf
in lower position
Place the butter, syrup and sugar into bowl and melt on
MEDIUM MICROWAVEfor 4-5 mins. Pre-heat the oven
on CONVECTION 180ºC. Stir the oats into the butter and
press the mixture into the tin. Place tin on wire shelf and
cook on CONVECTION 180ºCfor 
20-25 mins. Leave to cool in the tin for 5 mins. then mark
into 18 pieces. Allow to cool completely before removing
from the tin.
Flapjack
Desserts & Baking 
						

							153
Bread & Pizza
To prove dough
Prove on CONVECTION 40°Cuntil doubled in size. 
The microwave is also useful for defrosting and warming frozen bread products, taking individual
slices or items from the freezer as required. 
Ingredients
450g (1lb) strong bread flour
1 sachet dried yeast
5ml (1tsp) salt
15g (1tbsp) fat
275ml (
½pt) warm water
For Wholemeal/Granary bread
Use 225g (8oz) each of wholemeal
and strong white bread flour.
Granary Bread
Use 450g (1lb)granary flour instead
of strong white bread flour.
Makes 2 loaves or 12 rolls
Dish: 2 x 450g (1lb) loaf tin, lightly greased 
Oven Accessory: wire shelf in lower position
In a large bowl, combine the flour, yeast and salt. Rub in
the fat. Add the warm water then mix to a dough. Turn
onto a floured surface and knead for 10 mins. Divide into
two and place in the loaf tins. Cover and prove until the
dough has doubled in size in a warm place or on
CONVECTION 40°C. Preheat the oven on
CONVECTION 220°C. Place the two loaf tins side by
side on the wire shelf. Cook on CONVECTION 220°Cfor
12 mins.
Standard/Whole Bread
2/12
For rolls refer to previous page for
ingredients and method of making
dough.
Makes 12 rolls
Dish: 2 x Baking sheets 32 x 23 cm(13” x
9”)greased
Oven Accessory: enamel shelf in lower posi-
tion and wire shelf in upper position.
Follow steps above to produce a dough. Divide into 12
and shape into rolls. Place six on a baking sheet and six
on the enamel shelf. Cover and allow to prove in a warm
place or on CONVECTION 40°Cuntil doubled in size.
Preheat oven on CONVECTION 220°C. Glaze rolls with
beaten egg and sprinkle with seeds, if desired. Place
baking sheets in oven and cook on CONVECTION
220°Cfor 24-26 mins. or until golden brown.
Bread Rolls
12 
						

							154
Ingredients
450g (1lb) strong white bread flour
1 sachets dried yeast
5ml (1tsp) sugar
5ml (1tsp) salt
275 ml (
½pt) warm water
Topping
-1 small red onion sliced and
softened with 5ml (1tsp) olive oil
and 5ml (1tsp) balsamic vinegar.
(Do this in a bowl covered in cling
film in the microwave for 1-2min).
-30ml (2tbsp)chopped black or
green olives.
-2 chopped cloves of garlic, sea
salt and cracked black pepper
corns.
-30ml (2tbsp) sundried tomatoes,
chopped
Serves 4-6
Oven Accessory: greased enamel shelf in
lower position
In a large bowl, combine the flour, yeast, sugar and salt.
Gradually add the warm water until you have a soft
dough. Turn onto a floured surface and knead for 10
mins. Roll and press the dough into a  40cm x 30cm
rectangle (15" x12") and place on enamel shelf. Cover
and prove until the dough has doubled in size in a warm
place or on CONVECTION 40°C. Dimple the surface of
the dough. Add one of the above toppings and drizzle
with olive oil. Preheat oven on CONVECTION 220°C.
Place shelf in oven and cook on CONVECTION 220°C
for 10-15 mins.
Focaccia
Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
5ml (1tsp) salt
25g (1oz) sun-dried tomatoes,
roughly chopped
45ml (3tbsp) olive oil
75ml (3fl.oz) passata
75ml (3fl.oz) warm water
5ml (1tsp) olive oil
Makes 6 rolls
Oven Accessory: greased enamel shelf in
lower position
In a large bowl, combine the flour, yeast and salt and stir
in the tomatoes. Add the oil, passata and enough warm
water to form a soft dough. Turn onto a floured surface
and knead for 10 mins. Divide dough into 6 and place on
enamel shelf. Cover and prove until the dough has
doubled in size in a warm place or on CONVECTION
40°C. Preheat the oven on CONVECTION 220°C. Glaze
rolls with olive oil. Place the enamel shelf in oven and
cook on CONVECTION 220°Cfor 15- 20 mins.
Sun Dried Tomato Roll 
6
Bread & Pizza
4-6 
						

							155
Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
3 ml (½tsp) salt 
10ml (2tsp) olive oil
150ml (¼ pt) warm water
Topping
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella, grated
Serves 4-6
Dish: bowl 
Oven Accessory: Enamel shelf Greased in
lower position
In a large bowl combine the flour, yeast and salt. 
Add the oil and gradually add enough warm water until
you have a soft dough. Turn onto a floured surface and
knead for 10 mins. Roll out to a 25cm (10") circle. Cover,
and prove until the dough has doubled in size in a warm
place or on CONVECTION 40°C. Place the onion and
garlic in a bowl on glass turntable and cook on HIGH
MICROWAVEfor 3 mins. Add the tomatoes, olives,
capers and olive oil. Cook on HIGH MICROWAVEfor 5
mins. Preheat oven on CONVECTION 230°C. Spread
the topping over the dough and sprinkle with remaining
ingredients. Place on low rack and cook on
CONVECTION 230°C for 15-20 mins.
Tip:Other toppings to try are: salami, mozzarella and
black olives; beef tomatoes, mozzarella and pesto;
mozzarella, yellow pepper and mushroom; anchovy,
black olives, capers and mozzarella.  
Pizza Alle Cipole
Bread & Pizza
4-6 
						

							156
Questions and Answers
QMy microwave oven causes
interference with my TV, is this
normal?ASome radio and TV interference
might occur when you cook with the
microwave oven. This interference is
similar to the interference caused by
small appliances such as mixers,
vacuums, hair dryers, etc. It does not
indicate a problem with your oven.
QSometimes warm air comes from the
oven vents. Why?AThe heat given off from the cooking
food warms the air in the oven cavity.
This warmed air is carried out of the
oven by the air flow pattern in the
oven. There isnʼt an airtight seal to
the air therefore steam can escape.
There are no microwaves in the air,
or steam. The oven vents should
never be blocked during cooking.
QMy oven has an odour and generates
smoke when using the
CONVECTION, COMBINATION and
GRILL function. Why?AIt is essential that your oven is wiped
out regularly particularly after cooking
by COMBINATION or GRILL. Any fat
and grease that builds up will begin
to smoke if not cleaned. 
						

							157
Technical Specifications
Rated Voltage: 230-240 V 50 Hz
Operating Frequency: 2,450 MHz
Input Power: Max 2700 W
Microwave 950 W
Grill 1330 W
Convection 1400 W
Output Power: 1000 W (IEC-60705)
Grill 1300 W
Convection 1350 W
Outer Dimensions: 531 mm (W) x 534 mm (D) x 328 mm (H)
Oven Cavity Dimensions: 354 mm (W) x 343 mm (D) x 205 mm (H)
Weight: with internal accessories 20.5 kg
Noise: 56 dB
Weight and Dimensions are approximate.
This product is an equipment that fulfills the European standard for EMC disturbances (EMC =
Electromagnetic Compatibility) EN 55011. According to this standard this product is an equipment
of group 2, class B and is within required limits. Group 2 means that radio-frequency energy is
intentionally generated in the form of electromagnetic radiation for warming up of foods. Class B
means that this product may be used in normal household areas.
Information on Disposal for Users of Waste Electrical & Electronic Equipment
(private households)
This symbol on the products and/or accompanying documents means that used 
electrical and electronic products should not be mixed with general household
waste.
For proper treatment, recovery and recycling, please take these products to 
designated collection points, where they will be accepted on a free of charge
basis. Alternatively, in some countries you may be able to return your products to
your local retailer upon the 
purchase of an equivalent new product.
Disposing of this product correctly will help to save valuable resources and prevent
any potential negative effects on human health and the environment which could 
otherwise arise from inappropriate waste handling. Please contact your local authority for further
details of your nearest designated collection point.
Penalties may be applicable for incorrect disposal of this waste, in accordance with national 
legislation.
For business users in the European Union
If you wish to discard electrical and electronic equipment, please contact your dealer or supplier
for further information.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union.
If you wish to discard this product, please contact your local authorities or dealer and ask for the
correctmethod of disposal.
Manufactured by Panasonic Home Appliances Microwave Oven (Shanghai) Co.,Ltd, 898 
Longdong Road, Pudong, Shanghai, 201203, China.  
Distributed within European Community by Panasonic Manufacturing U.K.Ltd. Pentwyn Industrial
Estate, Cardiff, CF23 7XB United Kingdom.   
						

							For COOKERY ADVICE call:
01344 862108
Open 4 days a week
Home Economists will provide friendly guidance on queries
relating to recipes and cooking in your microwave.
PHONE OUR 
CUSTOMER CARE CENTRE
08705 357357
For service or spares.
Or order spares direct on line at
www.panasonic.co.uk
F00037Q70BP
M0808-0
Printed in the UK