Panasonic HL-SF498B, Operating Instructions Manual

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28
EN
Manual Mode
The chart below is only for using
convection heating, and not for
combination cooking.
Level Temperature Pre-prepared dishes
Low
40 °C
Proving bread or
pizza dough.
100 °C-110 °C Meringues.
120 °C-
130 °C-140 °C
Meat and fish pate,
potted meat, drying
herbs.
Medium
150 °C-160 °C Baked eggs, fruit
cakes, macaroons.
170 °C-180 °C
Quiches, flans,
custard desserts,
cookies, strudel,
sponge cake,
biscuits, white meat,
slow-cooked or
braised meat.
High
190 °C-
200 °C-210 °C
Kugelhupf, gratins,
choux pastry,
soufflés, whole fish,
savarins.
220 °C-230 °C Poultry, bread.
230 °C
Pizzas, tarts,
biscuits, thin
biscuits, puff pastry
nibbles, fruit tarts
made with puff
pastry.
Steam cooking
There are 3 different Steam settings
available. Use the Steam mode to cook
vegetables, fish, chicken and rice.
01 00
00 55
02 05
m s
System Level Duration
12:00 Manual
Display
Power
Level
High Medium Low
After Steam, level and duration have
been selected, touch Stop/Start .
The cooking program will start and the
time in the display will count down. The
end of cooking time is also shown.
Use of accessory
When steaming food the plastic trivet
is placed inside the glass shelf in shelf
position 3. Food can be placed directly
on the plastic trivet.
Use oven gloves when removing
accessories as they will be very hot, and
so will the roof and walls of the oven.