Glossary

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• Acrylic lining

  High quality finish that is easy to clean and will not discolour.

• Arcing

  Static discharge of electricity which causes a spark, caused by microwave energy bouncing between 2 pieces of metal Arcing may occur if a metal container has been used incorrectly, if the incorrect weight of food is used, or if the accessories have been damaged. If this occurs, stop the machine immediately. If the oven is left unattended and this continues it can damage the machine.

• Auto Sensor programs

  Choose the auto program, no need to weigh the food . As food cooks a certain amount of steam is produced which is detected by the humidity sensor. Based upon the programme chosen the cooking mode and time is then selected e.g. place a jacket potato in the oven using the correct accessories as detailed in the cookbook, press the jacket potato pad and press start.  The oven calculates the cooking time from the steam released from the food. It’s so easy!  You don’t have to work out cooking times.

• Auto Weight programs

  Choose the auto program, enter the weight of the food and the correct cooking mode and time is then selected e.g. place a jacket potato in the oven using the correct accessories as detailed in the cookbook, press the jacket potato pad, enter the weight of the potato and press start.  It’s so easy!  You don’t have to work out cooking times.

• Babies Bottles and Food Jars

  When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will be much hotter than that at the bottom and must be shaken thoroughly before checking the temperature. The lid must also be removed from babies food jars, the contents must also be stirred or shaken before the temperature is checked. This should be carried out before consumption in order to avoid burns.

• Boiled Eggs

  Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since they may explode even after microwave heating has ended.

• Bottom Feeding Technology

  Bottom feeding technology for microwave distribution differs from traditional turntable side feeding methods and creates more useable space for a variety of different sized dishes.

• Catalytic roof

  Self clean lining on the ceiling of the oven used in conjunction with the radiant grill. Reduces cleaning in the oven.

• Catalytic self clean back

  Self clean catalytic lining at the back of the oven. The cleaning takes place when the convection oven is in use and is a continuous process.  There is never any build up of food or grease on the lining as splashes and spills are burned off at high temperatures.

• Chaos Defrost

  Uses random pulses of microwave energy allowing soft penetration of microwave energy which cause the temperature to rise more evenly. Heat travels to the centre of the food in a more constant way.  Just enter the weight of the selected frozen food and the oven then calculates the defrost.

• Cleaning

  It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

  Switch the oven off before cleaning and unplug at socket if possible.

• Cleaning – Enamel lining

  Wipe lining over with a damp soapy cloth whilst still warm. If there are any persistent stains or baked on splashes you can use either a liquid cream cleanser or a cold oven cleaner such as Mr Muscle. The cold oven cleaner should be sprayed onto a soft cloth and applied to the interior of the machine, taking care around the venting areas, and avoiding the roof of the oven, the door, door seals and microwave feed guide. Leave on for the recommended length of time and then wipe off with a damp cloth. The glass door should be cleaned with warm soapy water and a soft cloth. As long as the oven has been cleaned as suggested and there are no grease or food deposits left in the cavity the oven will work correctly.

  Never spray any oven cleaner directly inside your oven cavity because you must not allow the cleaner to get behind any exhaust vents or onto the microwave feed guide on the right hand side of the oven.

• Cleaning- Control panel

  To clean the control panel always make sure the door is left open, so you do not accidentally operate the oven. Use a soft dry cloth to clean the panel and do not use harsh detergents or abrasives. After cleaning touch STOP/CANCEL pad to clear the display.

• Cleaning- Stainless Steel Lining in Combination ovens

  The stainless steel cavity will tend to ‘willow’, that is after heating on high temperatures it will tend to take on a distorted blue/yellow coloured pattern, and this is often viewed as the oven being unclean, but is just normal occurrence with this type of cavity.

  To clean the stainless steel cavity wipe it over with a damp soapy cloth whilst still warm. If there are any persistent stains or baked on splashes you can use either a liquid cream cleanser or a cold oven cleaner such as Mr Muscle. The cold oven cleaner should be sprayed onto a soft cloth and applied to the interior of the machine, taking care around the venting areas and avoiding the door, door seals and microwave feed guide. Leave on for the recommended length of time and then wipe off with a damp cloth. The glass door should be cleaned with warm soapy water and a soft cloth. As long as the oven has been cleaned as suggested and there is no grease or food deposits left in the cavity the oven will work correctly. Discoloration or small marks will not cause the oven to malfunction, as long as the oven is clean.

  Never spray any oven cleaner directly inside your oven cavity because you must not allow the cleaner to get behind any exhaust vents or onto the microwave feed guides.

• 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. Do not cover foods when cooking by COMBINATION, CONVECTION or GRILL.

• Condensation/Steam escaping

  The door is not an airtight seal and it is quite normal to have warm air or steam escaping from the door and condensation inside the oven. The heat given off from the cooking food warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. It does not indicate that there are microwaves escaping. The deep metal ridge around the door area and the metal mesh in the oven door, act as a microwave safe seal.

• Containers

  Foods in shallow containers will cook slightly faster than foods in deeper containers

• Cookery Advice Line

  UK Home Appliance Innovation Centre is staffed by a team of qualified Home Economists who can answer questions relating to cooking or operating your oven. They can be contacted via the cookery advice line (01344 862108) or email (test.kitchen@panasonic.co.uk).

• Cooking Times

  If the recommended cooking times are exceeded the food will be spoiled and in extreme circumstances could catch fire and possibly damage the interior of the oven. Cooking times given in the cookbook are approximate. Factors that may affect cooking times are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods and utensils used.

• Covering

  Moisture evaporates during cooking. Microwave cooking is carried out by time and not direct heat so the rate of evaporation cannot be easily controlled unless food is covered.

• Cyclic defrost

  In this process defrosting is automatically divided into 8 equal stages. These stages alternate between defrosting (4) and standing (4).

• Defrost

  To evenly bring the temperature of the food item up to just above freezing point. It is essential to allow standing time to complete the process. This can vary for example from 5 mins for raspberries and up to 1 hour for a joint of meat.

• Density

  Dense foods take longer to cook

• E rating

  The rating on your microwave is in line with the International rating system

  When adjusting recipes from 650W times to your new oven it is important not to specifically use a mathematical reduction as the total cooking time will depend on the type of food.  It is essential that all foods are checked carefully during reheating in order that the cooking time can be adjusted if necessary

  Food manufacturers use a labelling scheme which helps to work out the reheating time for convenience foods. Your microwave oven will have a label on the door that states the heating category of your oven e.g. E

  Food packets will give reheating times for some of the heating categories. An “E” category oven will heat more quickly than a “D” oven

• Eco Mode

  This is the energy saving mode when the oven is not in operation

• Enamel lining

  Hard wearing, durable, easy to clean and will not discolour. Standard oven cleaners can be used on this lining as long as they are sprayed onto a damp cloth and then applied. (Aerosol sprays cannot be sprayed directly inside the oven as they could pass through the holes and corrode the electric wiring inside the outer cavity)

• Fan Motor Operation

  After using the microwave oven, the fan motor may operate to cool the electric components. This is normal and you can take out food even though the fan motor operates. You can continue using the oven during this time.

• Fat and sugar content

  The amount of fat and sugar in a food affects the amount of cooking time as microwave energy is attracted to fat and sugar. Foods high in sugar and fat heat up quicker than those with low fat and sugar content

• Flat Bed

  Flat oven base and therefore no turntable. Provides greater flexibility on the size and shape of dishes that can be used.

• Food arrangement

  Microwave energy is attracted to circular patterns

• There is no information in the glossary for the letter 'G'

• How are microwaves produced

  They are produced by a magnetron. The magnetron converts electrical energy to microwave energy

• How do microwaves cook food

  When microwaves contact a substance they are either absorbed , reflected or transmitted. Only when microwaves are absorbed as in the case of food is heat produced. When microwaves are reflected as they are by metal this can be used to advantage as with the metal interior of the oven

  They are transmitted through air, glass, most plastics and paper.

  They penetrate the food surface from all directions to a depth of approx 2-3cms. They are attracted to the natural moisture of food causing the water molecules in the food to vibrate 2,450,000,000 times per second. This high speed vibration produces friction which in turn creates an intense heat that begins to cook the food. Foods thicker than 2-3cms cook by means of heat conducted from the outside into the centre.

• Inverter

  Microwaves operate on constant power when High is selected and other power levels are achieved by the microwave pulsing on and off. Inverter powered microwaves operate with constant rather than pulsing power on medium and low settings.  The inverter board replaces the bulky transformer and capacitor making the ovens lighter and minimising the space required for these components.   Constant power means more even cooking and reheating.  More space is available within the cavity for the cooking of food and these ovens are 3kg lighter making them easier to move for cleaning.

• There is no information in the glossary for the letter 'J'

• There is no information in the glossary for the letter 'K'

• Lids

  Always remove the lids of jars and containers and takeaway food containers before you microwave them. If you don’t then steam and pressure might build up inside and cause an explosion even after the microwave cooking has stopped.

• Liquids

  All liquids must be stirred before during and after heating. Liquids and other foods must not be heated in sealed containers since they are liable to explode. When heating liquids, eg soup, sauces and beverages in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling.

  Microwave heating of beverages can result in delayed eruptive boiling, therefore care should be taken when handling the container. To prevent this possibility the following steps should be taken:

  Avoid using straight-sided containers with narrow necks.

  Do not overheat.

  After heating, allow to stand in the oven for a short time, stirring again before carefully removing the container.

• Maintenance of your oven

  1. Service IF YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer (Customer Care Centre on 0844 8443868 can recommend an engineer). It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.
  2. Door Seals Do not attempt to tamper with or make any adjustments or repairs to door, control panel housing, safety interlock switches or any other part of the oven. Do not remove outer panel from oven. The door seals and door seal areas should always be kept clean – use a damp cloth.

     N.B. The appliance should be inspected for damage to the door seals and door seal areas. If these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer.

  3. Oven Light The oven lamp must be replaced by a service technician trained by the manufacturer. DO NOT attempt to remove the outer casing from the oven.
  4. Selected Spares and Accessories These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the Customer Care Centre 0844 8443868. Most major credit and debit cards accepted. Ensure you quote the correct model number.

• Memory

  Pre-program your oven for a specific power level and time that is convenient for you. You can program up to 3 memory tasks Convenient for those regular reheating or cooking tests

• Moisture content

  The higher the moisture content the longer the cooking time. 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.

• Moisture content- foods low in moisture

  Take care when heating foods low in moisture, e.g. bread items, chocolate, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long. We do not recommend heating foods low in moisture such as popcorn or poppodums. This oven has been developed for food use. We do not recommend that it is used for heating non­ food items such as wheat bags or hot water bottles.

• There is no information in the glossary for the letter 'N'

• There is no information in the glossary for the letter 'O'

• Panacrunch tray with detachable handle

  This tray absorbs heat and energy which is then conducted through the pan browning and crisping the base of the food

  Browns and crisps foods such as pizzas, quiches and pies

• 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.

• Quartz Grill

  3 grill settings. Takes up less room in the cavity as it is recessed in the ceiling of the oven so is ideal for smaller cavity sizes. Heats up instantly. Quartz grills are very efficient i.e. more electricity converted to actual heat so only rated 1.3Kw. Use for all your traditional grilling – toast, sausages, chops.

• Radiant Grill

  3 grill settings.  Traditional grill recessed in the roof. Needs preheating but gives out a very even heat which spreads out over a wider area making it ideal for larger cavities. It is hot enough to cook brulees and sear steaks!

  No cleaning required as there is a self clean catalytic roof. The drop off of heat as you move away from the grill is not as great on a radiant grill as it is on quartz therefore the radiant grill gives a better all round heat.

• Safety

  If smoke or a fire occurs in the oven, press Stop/Cancel button and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel.

• Slimline

  In this model the depth of the oven has been reduced by 20% which makes it ideal for narrow worktops. This oven offers a different convection system where the grill and fan operate together to create convection heat from the top down.  This increases the versatility of this model from a grill model to a basic combination oven. This means that the oven is well suited to cooking jacket potatoes, fish, casseroles and roasting meat.  However it is not well suited to cooking large cakes/pastry on the convection system.  Temp range with convection heater 100-220°C.

• Small quantities of food

  Take care when heating small quantities of food as these can easily burn, dry out or catch fire if cooked too long. Always set short cooking times and check the food frequently.

  NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR COMBINATION MODE INVOLVING MICROWAVE

• Stainless steel lining

  High quality finish

• Standing Time

  Time allowed for foods to finish cooking by conduction of heat to the centre of the food after microwave cooking time is completed. 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 con ducting through the food

• Turbo Bake

  The grill and convection oven work together to cook or reheat foods. It browns and crisps foods quickly. This function is useful for cooking pizzas, sausages and chicken.

• Turning

  Large joints/poultry which cannot be stirred are turned over during cooking to allow for even penetration of microwave energy from all sides

• Two shelf cooking

  This is a feature of our 27 Ltr Flatbed and 32 Ltr range. In convection mode the 2 shelves provide all the versatility of a traditional oven. This feature is perfect for batch baking or cooking large dishes of food that would not normally fit on the turntable.

• There is no information in the glossary for the letter 'U'

• Voltage

  In the U.K. the voltage is 220-240 volts and the Hertz cycle is 50. In order to operate a machine in another country the Hertz cycle must be the same and the voltage must be similar. Voltage fluctuations are also common in some areas and we recommend that the machine will only function between 220 and 240 volts. If the voltage is lower the machine will be operable but the clock may not function and the auto programs will be slower and therefore food may not be cooked in the given time. The food should therefore be checked and returned to the oven for further cooking if necessary. This will also apply for the timings given in the cookbook

• Volume or quantity

  The larger the volume/quantity the longer the cooking time

• What are microwaves

  They are a form of energy in the same category as radio and television waves but the frequencies are different. They are odourless and tasteless. Microwaves are contained within the oven walls and bounce off the metal screen in the door. There are various safety devices which mean a microwave cannot be operated unless the door is correctly closed.

• There is no information in the glossary for the letter 'X'

• There is no information in the glossary for the letter 'Y'

• There is no information in the glossary for the letter 'Z'

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