Panasonic Nncf778sbpq Owners Manual

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Important Information – Read Carefully
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 TimesAs 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 MODE INVOLVING
MICROWAVE
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
poppodums. This oven has been
developed for food use. We do notrecommend 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.
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.
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. 
Important Information – Read Carefully
10 
						

							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. The oven should be
unplugged when cleaning. The catalytic 
lining at the back does not need to be
cleaned.
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.
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. ArcingArcing 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.
Important Information – Read Carefully
11 
						

							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 car
phones.
Microwaving Principles
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
1½ -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.
How Microwaves cook food
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON.
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
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.
Oven cavity
Ceramic Plate
Stirrer Motor
Waveguide Microwave Stirrer Magnetron
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							The dish used to cook or reheat the food will
get warm during cooking, as the heat conducts
from the food. Even in 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.
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. 
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 14).
Bottom Feeding Technology
Please note that this product uses bottom
feeding technology for microwave distribution
which differs from traditional turntable side
feeding methods and creates more useable
space for a variety of different sized dishes.
This microwave feeding style can give a 
difference in heating times (in microwave
mode) when compared against side feeding
appliances. This is quite normal and should not
cause any concern. Please refer to the 
reheating and cooking charts on pages 61-77.
Boiled Eggs
Do not boil eggs in your microwave. Raw
eggs boiled in their shells can explode and
cause serious injury
Important Notes
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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 through the food.
•Meat Joints– Stand 15 mins. wrapped in
aluminium foil.
•Jacket Potatoes– Stand 5 mins. wrapped
in aluminium foil when cooked by
microwave only. It is not necessary to
stand jacket potatoes cooked in
COMBINATION mode.
•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 2-3 mins.
•Plated Meals– Stand for 2-3 mins.
•Vegetables– Boiled potatoes benefit from
standing 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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							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 escape. 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. vegetables and fruit,
vary in 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.
General Guidelines
Dish Size
Follow the dish sizes given in the recipes, as
these affect the cooking and reheating times. A
quantity of food spread in a bigger dish cooks
and reheats more quickly.
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							Shape
Even shapes cook evenly. 
ArrangingIndividual foods e.g. chicken portions or chops,
should be placed on a dish so that the thicker
parts are to the outside.
Quantity
Small quantities cook faster than large 
quantities, also small meals will reheat more
quickly than large portions.
Density
Porous airy foods heat more quickly than
dense heavy foods.
Spacing
Foods cook more quickly and evenly if spaced
apart. NEVER pile foods on top of each other
Ingredients
Foods containing fat, sugar or salt heat up very
quickly. The filling may be much hotter than the
pastry. Take care when eating. Do not overheat
even if the pastry does not appear to be very
hot.
General Guidelines
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							Starting Temperature
The colder the food, the longer it takes to heat
up. Food from a fridge takes longer to reheat
than food at room temperature. Food 
temperature should be between 5-8ºC before
cooking.  
CoveringCover foods with microwave cling film or a 
self-fitting lid. Cover fish, vegetables,
casseroles, soups. Do not cover cakes,
sauces, jacket potatoes, pastry items. Please
refer to cooking charts and recipes for more
infomation.
General Guidelines
Checking Food
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 conven tional
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 spots 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 catalylic lining at the back of the
oven is self cleaning.
Turning and Stirring
Some foods require stirring during cooking.
Meat and poultry should be turned after half
the cooking time.
Liquids
All liquids must be stirred before, during and
after heating. Water espe cially must be stirred
before and during heating, to avoid eruption.
Do not heat liquids that have previously been
boiled. DO NOT OVERHEAT. Stir before
serving.
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							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.
Containers to use
1.Fill a microwave safe measur ing jug with
300ml (
½pt) cold water.
2.Place it on the base of the oven 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.
Quick Check Guide to Cooking Utensils
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. Glass,
is ideal for Microwave, Convection or
Combination cooking. Do not use delicate glass
or lead crystal which may crack or arc.
When unsure that a cooking con  
tainer is
suitable for use in your microwave, check by
the follow ing test:
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