Panasonic nn-a883 User Manual

Page of 111
1
Welcome to Panasonic Microwave Cooking
Dear Owner,
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. The new unique
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 don’t
expect to become a perfect microwave cook overnight – some of the methods are
very different to those used in conventional cooking. 
At our busy Test and Development Kitchen in Bracknell, Home Economists program
the ovens especially for the UK market. The recipes are tested many times to ensure
you achieve successful results at home.
We hope you enjoy using your new oven but should you require any further help or
explanation, phone our 
COOKERY ADVICE LINE 01344 862108 
Write to the address below, or contact us on-line at test.kitchen@panasonic.co.uk
Alternatively visit our web site at www.cooking-corner.co.uk
Best regards,
Carol Cook BSc (Hons)
Senior Home Economist
The Microwave Test & Development Kitchen
Panasonic Consumer Electronics U.K.
Willoughby Road
Bracknell
Berks
RG12 8FP
When writing, please be sure to state your 
model 
number and daytime telephone number.
CONTENTS
Safety Information
2
Unpacking your oven
3
Care and Cleaning
4
Parts of your oven
5
Important Information
6-7
Microwaving Principles
8
General Guidelines
9-10
Containers to use 
11-12
Control Panels
13
Operating Instructions
14-38
• Setting the Clock
15
• Microwaving/defrosting
15-20
• Grilling
21-22
• Convection cooking
23-25
• TURBO-BAKE cooking
26-27
• Combination Cooking
28-34
Auto Sensor/Sensor 
Combination Programs  
35-36
Auto Weight Programs
37-38
Cooking and Reheating
Guidelines
39
Reheating Charts
40-44
Cooking Charts
45-52
Adapting Recipes
53
RECIPES
Soups and Starters
54-56
Fish
57-61
Meat and Poultry
62-70
Pasta, Rice & Beans
71-73
Cheese and Egg Dishes
74-76
Vegetables/Vegetarian
77-83
Sauces
84-85
Pastry
86-89
Desserts
90-93
Baking
94-100
Preserves
101-102
Bread
103
Sunday lunch
104
Building-in Your Oven
105 
Index
106-108