Manual Panasonic NN-CS89 (page 25 of 154) (English)

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Microwaving Principles

How Microwaves Cook Food

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 4-5 cm (1½-2 inches) and

as heat spreads through the food by

conduction, just as in a traditional

oven, the food cooks from the outside

inwards.

Foods Not Suitable for Cooking

by Microwave Only

Yorkshire pudding and soufes. This

is because these foods rely on dry

external heat to cook correctly, do not

attempt to cook by microwave.

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 27).

Boiled Eggs

Do not boil eggs in your

microwave. Raw eggs boiled in

their shells can explode and

cause serious injury.

My english is very poor and I am living is Nederland,can you tell me that where can I get a Chinese manual?
And I want to know what is the differect between NNCS88 and NNCS89. Submitted on 6-5-2022 at 09:32
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Others manual(s) of Panasonic NN-CS89

Panasonic NN-CS89 Quick start guide - English - 20 pages

Panasonic NN-CS89 User Manual - German - 140 pages

Panasonic NN-CS89 Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89 User Manual - French - 67 pages

Panasonic NN-CS89 Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89 Manual

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