Panasonic Inverter NN-GD469M Product guide

Microwave Cookery Book
Magnetron Kookboek
Mikrowellen Kochbuch
Livre de recettes pour micro-ondes
Recetario para Microondas
Mikrowellen Kochbuch Livre de recettes pour micro-ondes
Książka kucharska dla kuchni mikrofalowej
NN-GD459W / NN-GD469M
PolskiFrançaisDeutsch Italiano
English Nederlands Español

For further information, please also refer to the operating instructions.
Weitere Informationen entnehmen Sie bitte der beigelegten Bedienungsanleitung.
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.
Pour plus dʼinformations veuillez vous référer à notre mode dʼemploi.
Bliższe szczegóły dotyczące danego modelu podane są w instrukcji obsługi.
© Copyrighted by Panasonic Manufacturing ltd. 2009

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
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. . . . . . . . . . 32-33

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.

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.
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.
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