Notice PANASONIC NN-GD459W

« 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 product's 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 Combination Cooking and Reheating Charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-17 Microwave Cooking Tips. . . . . . . . . . . . . . . .18 Defrosting Guidelines. . . . . . . . . . . . . . .19-20 Defrosting Common Foods. . . . . . . . . . . 21-22 Meat & Poultry. . . . . . . . . . . . . . . . . . . . .23-26 Fish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27-28 Vegetables. . . . . . . . . . . . . . . . . . . . . . . .29-30 Eggs & Cheese. . . . . . . . . . . . . . . . . . . . . . .30 Dry Starchy Foods and Vegetables. . . . . . .31 Common Queries Answered. . . . . . . . . . 32-33En-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, i... »