Panasonic Inverter NN-GD569M, Inverter NN-GD559W, Inverter NN-SD459W User Manual
Microwave Cookery Book
Magnetron Kookboek
Mikrowellen Kochbuch
Livre de recettes pour micro-ondes
Recetario para Microondas
Ksiqøka kucharska dla kuchni mikrofalowej
NN-GD569M / NN-GD559W / NN-SD459W
Polski
Français
Deutsch Italiano
English
Nederlands
For further information, please also refer to the operating instructions.
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Voor meer informatie verwijzen wij U naar de gebruiksaanwijzing.
Pour plus dʼinformations veuillez vous référer à notre mode dʼemploi.
Para más información, consulte el manual de instrucciones.
Bliższc szczegóły dotyczące danego modelu podane są w fabrycznej instrukcji obsługi.
© Copyrighted by Panasonic Manufacturing ltd. 2007
En-1
English
The items in this book are guidelines only. The total time will vary depending on the starting
temperature of the food and the container used. Always check if the food is piping hot before
consumption.
Inverter technology is the key
Inverter technology for microwave ovens has been developed by a Panasonic initiative over a
period of more than 10 years. It is the key technology for making a very different type of
microwave oven which has a number of special qualities:
• It makes possible the first oven in the industry which controls the amount of microwave energy
linearly. This new distribution system allows cooking and defrosting food without losing its
flavour.
• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing
power requirements without sacrificing microwave output.
• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the
small size of the inverter circuit, which replaces the currently used bulky transformer.
• Finally, at the end of the productʼs useful life, not using bulky transformers made of iron makes
the process of recycling discarded ovens environmentally friendly.
Contents
Cooking with Microwave Energy. . . . . . . . . . . 2
General Guidelines. . . . . . . . . . . . . . . . . . . 2-5
Quick Check Guide to Cooking Utensils. . . . . 6
Microwave Power Levels. . . . . . . . . . . . . . . . .7
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Combination Cooking. . . . . . . . . . . . . . . . . . . 8
Accessories to Use. . . . . . . . . . . . . . . . . . . . . 8
Reheating. . . . . . . . . . . . . . . . . . . . . . . . . 9-10
Cooking and Reheating Charts. . . . . . . . 11-15
Microwave Cooking Tips. . . . . . . . . . . . . . . .16
Defrosting Guidelines. . . . . . . . . . . . . . . 17-18
Defrosting Common Foods. . . . . . . . . . . 19-20
Meat & Poultry. . . . . . . . . . . . . . . . . . . . . 21-24
Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25-26
Vegetables. . . . . . . . . . . . . . . . . . . . . . . .27-28
Eggs & Cheese. . . . . . . . . . . . . . . . . . . . . . .28
Dry Starchy Foods and Vegetables. . . . . . . 29
Common Queries Answered. . . . . . . . . . 30-31
En-2
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.
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.
General guidelines
Cooking with microwave energy
Microwaves are a form of high frequency
electromagnetic waves similar to those used in
radios. Electricity is converted into microwave
energy by a magnetron tube. The microwaves
travel from a magnetron tube to the oven
cavity where they are reflected, transmitted or
absorbed.
Reflection
Microwaves are reflected by metal similar to the
way a ball would bounce off a wall. Most metal
cookware and utensils are not recommended
for microwave cooking, since they would
produce uneven cooking. Also, if a metal dish is
placed close to the oven wall (which is also
metal), arcing (bluish sparks) could occur.
Arcing can damage an oven or cause a fire.
Transmission
Microwaves pass through some materials such
as paper, glass and plastic much like sunlight
shining through a window. Because these
substances do not absorb or reflect the
microwave energy, they are ideal materials for
microwave cooking containers. However, they
will get hot during cooking, because as food
cooks, heat is conducted from the food to the
dish.
Absorption
Microwaves are absorbed by food. They
penetrate to a depth of about 2-4 cm.
Microwave energy excites the molecules in the
food (especially water, fat and sugar
molecules), and causes them to vibrate very
quickly. The vibration causes friction and heat is
produced. In large foods, the heat which is
produced is conducted to the centre to finish
cooking the food.
En-3
English
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.
Dense foods e.g. meat, jacket potatoes and
cakes, require a Standing time (inside or
outside of the oven) after cooking, to allow
heat to finish conducting to cook the centre
completely.
Standing time
Meat joints -
Stand 8 - 10 mins. wrapped in aluminium foil.
Fish, vegetables, egg dishes,
convenience foods, cakes
- Stand 2 to 5
minutes (wrapped in aluminium foil for jacket
potatoes).
Defrosting - It is essential to allow standing
time to complete the process. This can vary
from 5 mins. e.g. raspberries, to up to 2 hours
for a joint of meat.
If food is not cooked after
standing time,
return to oven and cook for additional time.
General guidelines
En-4
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.
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.
Shape
Even shapes cook evenly. Food cooks better
by microwave when in a round container
rather than square.
Arranging
Individual foods e.g. chicken portions or
chops, should be placed on a dish so that the
thicker parts are to the outside.
Spacing
Foods cook more quickly and evenly if spaced
apart. NEVER pile foods on top of each other.
En-5
English
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.
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.
Covering
Cover foods with microwave cling film or a
self-fitting lid. Cover fish, vegetables,
casseroles, soups. Do not cover cakes, sauces,
jacket potatoes, pastry items.
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 and during
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.
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.
General guidelines
En-6
Quick check guide to cooking utensils
Heat resistant china
and ceramics
Pottery,
Earthenware,
Stoneware
Aluminium foil
Cling film
Wicker, Wood, Straw
baskets
Foil/Metal
containers
Heat resistant
glass
Microwave-safe
plastic cookware
Do not use dishes with a
metal rim or pattern; or
jugs or mugs with glued
handles.
Small amounts of
aluminium foil can be
used to SHIELD and
prevent food from
overheating when cooking
or defrosting. Take care
that the foil does not
touch the sides or top of
the oven.
Cookware
For Microwave
For Grill
For Combination
Panacrunch
Pan
En-7
English
Note: (*) CYCLIC DEFROST with automatic standing time (see page 17).
DO NOT ATTEMPT TO PREHEAT THE GRILL.
The quartz Grill on your oven browns and
crisps for a wide variety of foods.
The Grill provides 3 Grill Settings:
1 Press Grill 1 1300 W
2 Press Grill 2 950 W
3 Press Grill 3 700 W
Place food to be grilled on the wire rack or in a
shallow dish on wire rack. Place this on the
turntable. For large weight foods, place the
dish directly on the turntable.
The food being grilled should normally be
turned over after half the grilling time.
Never cover foods when grilling.
There is NO MICROWAVE POWER ON THE
GRILL ONLY PROGRAM
Grilling (NN-GD569M / GD559W only)
Microwave power levels
Power level Use
Max. Power: 1000 W
270 W (*)
600 W
440 W
250 W
Reheating meals and sauces; Cooking fish, vegetables, sauces,
and preserves.
Defrosting frozen foods
Roasting; Cooking egg sauces and sponge cakes; Heating milk
Cooking and reheating chicken casseroles and quiches
Cooking stews, casseroles, rice puddings, rich fruit cakes, and egg
custards
min
First side Second side
Steak (4 pieces, well done) approx. 10 mins. approx. 10 mins.
Loin of pork (slices) approx. 12 mins. approx. 10 mins.
Porkchops 12-14 mins. approx. 12 mins.
Kebabs approx. 12 mins. approx. 12 mins.
Sausages 6-7 mins. approx. 6 mins.
Chicken legs 15-20 mins. 15-20 mins.
Toast 3-4 mins. 3 mins.
Approximate Times for Grilling (Grill 1)
En-8
Accessories to Use
Microwave Grill Combination
Combination cooking
(NN-GD569M / GD559W only)
+
NOTE:
• Never cover foods when cooking on a
Combination program.
• For small quantities do not cook by
Combination, cook by Grill or Microwave only
for best results.
• Do not preheat the oven on Combination
(except when preheating the Panacrunch pan)
Combination cooking is ideal for many foods.
The Microwave power cooks them quickly,
while the Grill provides traditional browning and
crisping; all of this happening simultaneously.
The following 3 combination modes are
available:
Display
Grill
Power
UsesMicrowave
Power
G1-600 W
G1-440 W
G1-250 W
1300 W
1300 W
1300 W
600 W
440 W
250 W
White meat, lamb, whole poultry,
gratin dishes. Preheating of pizza pan.
Sausages, red meat, pieces of
poultry, fish.
4/4 style cakes, reheating quiches,
pork chops, gratin dishes with eggs.
En-9
English
Many convenience foods are readily available
in supermarkets. You may also wish to reheat
homecooked food or leftovers. This can all be
done safely in your oven, however you must
check the food carefully to see if it is piping hot
before serving, just as you would in a
conventional oven.
Chilled foods to be reheated must also be
stored correctly.
How do I choose which method to
reheat by?
The heat method i.e. Microwave only or
Combination, depends on the type of food to
be reheated. For foods that do not require
browning, reheat by microwave only. For foods
that do require browning, reheat by
Combination.
For foods that require a crispy base, use the
Panacrunch pan. The base of this pan absorbs
the microwaves and transfers them into heat.
It's the ideal accessory for reheating pizzas,
quiches and puff pastry rolls.
How long do I reheat foods for?
There are reheating charts for Microwave and
Combination: these charts give timings that
are a guideline ONLY, as the exact time will
depend on the weight of the food, size of the
dish used and start temperature.
Ensure the correct accessories are used as
indicated in the charts.
What should I do if the food I am
reheating does not appear in the
charts?
It is not possible to test every food available for
the following charts, however we have selected
a great variety of foods, and suggest that by
following the guidelines given, you can reheat
safely and successfully.
Stirring and Turning
Whenever possible, foods should be stirred or
turned over during reheating. This helps ensure
that the food reheats evenly on the outside and
in the centre.
Standing Time
Many foods require a STANDING TIME after
reheating. Standing time is a rest time which
allows the heat in the food to continue to
transfer to the centre, thus eliminating cold
spots. If the food has been covered during the
reheating time, then leave the covering on
during the standing time. Stand time is
particularly important for dense foods e.g.
Lasagnes, Gratins, etc and those foods that
cannot be stirred during reheating.
When is food reheated?
As long as good hygiene practices have been
followed during the preparation and
storage of the food, then reheating by
microwave or Combination present no added
safety risks.
Foods that cannot be stirred should be cut with
a knife to test that they are well heated through.
Even if manufacturerʼs instructions or the times
in the reheating charts have been followed, it is
still important to check that the food is piping
hot. If in doubt, always return the food to your
oven for further reheating.
Reheating with Automenus :
Note the Min/Max weights and accessories as
indicated in the operating instructions.
Beeps sounds :
it is important to turn or stir the foods at beeps
sounds. Failure to do so can not guarantee the
cooking results.
Panacrunch pan (grill models only) :
The Automenus for pizzas, quiches and oven
fries require the preheating of the Panacrunch
pan; Refer to page 13 of your operating
instructions.
Reheating
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