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We hope you enjoy using your new oven but should
you require any further help or explanation, phone
our
Cookery advice line 01344 862108
or write to the address below, or contact us
on-line at test.kitchen@panasonic.co.uk Alternatively
visit our website at www.cooking-corner.co.uk
Home Appliance Innovation Centre
Panasonic Consumer Electronics U.K.
Willoughby Road
Bracknell
Berks
RG12 8FP
When writing, be sure to state your model
number and daytime telephone number.
Contents
Safety Information 8
Unpacking your oven 9
Care and Cleaning 10
Parts of your oven 11
Important Information 12-13
Microwaving Principles 14
General Guidelines 15-17
Containers to use 18-20
Control Panels 21
Operating Instructions 22-29
Auto Sensor Cooking - 30-35
Reheating Guidelines 36
Reheating Charts 37-40
Cooking Charts 41-46
Increasing/Decreasing Recipes 47
Recipes
Soups and Starters 48-49
Fish 50-52
Meat and Poultry 53-56
Pasta and Rice 57-58
Cheese and Egg Dishes 59-60
Vegetables/Vegetarian 61-64
Puddings and Desserts 65-68
Sauces 69
Baking 70-71
Preserves 72-73
Building-in Your Oven 74
Technical Specification 74
WEEE Directive 75
Index 76-77
Thank you for purchasing a Panasonic Microwave
Oven. Even if this is not your first microwave oven,
do please read the opening chapters of this
cookbook to achieve perfect results every time.
This microwave oven has the benefit of the Inverter
System Inside. This technology has been in use
with microwave ovens in Japan for many years,
improving the cooking performance of the oven. It
also means that you benefit from having more
space inside your oven, without taking up more
room on your work surface.
Microwaves leave most foods tastier and leave you
with less washing up, but donʼt expect to become a
perfect microwave cook overnight – some of the
methods are very different to those used in
conven tion al cooking.
Home Economists program the ovens especially for
the UK market. The recipes are tested many times
to ensure you achieve successful results at home.
ST477SBP_ST479SBP:WP_steam_French 22/10/13 12:06 Page 7
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