The Newest Helper In The Kitchen: Convection Microwave Ovens

Benefits Of A Convection Microwave Oven

Still need convincing? Here are 5 features across different models that highlight all the ways a Panasonic convection microwave oven can help elevate your cooking game.

Benefit 1: A Healthy Cooking Alternative

The Panasonic's 31L 4-in-1 Convection Microwave makes eating healthy easier than ever. 4-in-1 Convection Ovens (NN-CS89LBQPQ and NN-DS596BQPQ) also include multiple cooking modes like Grill, Roast, and Steam cooking which makes sure that essential vitamins and minerals are retained during the cooking process.

Benefit 2: Perfect For The Whole Family

Panasonic's 31L 4-in-1 Convection Microwave features the family friendly option of a Genius Sensor that takes the guesswork out of cooking or reheating. This helpful technology determines how long the food needs to be cooked automatically, meaning even kids can cook or heat meals with ease, at the touch of a button.

Benefit 3: Pre-programmed Menus

How does automatic cooking sound to you? With a myriad of pre-programmed menus, a convection microwave oven will set the time and weight to flawlessly cook it to perfection – sounds too good to be true!

Benefit 4: All-In-One

Featuring multiple appliances in the one device, a convection microwave oven is a space saver. Keeping your kitchen benchtops looking lovely and clutter free. The Panasonic 27L 4-in-1 Flatbed Convection Oven features steam, oven, grill and microwave cooking in a compact design for ultimate usability.

Benefit 5: Delicious Food, Made Quickly With Ease

Through the convenient mix of microwave and convection technology, meal preparation is quick and easy. This means incredible food is simpler and more accessible than ever before.

A Convection Microwave In Action

To know the impressive abilities of a convection microwave, like this one from Panasonic, you need to see it in action. Check out these inspirational videos from Marion’s Kitchen. These two mouth-watering dishes will make the perfect addition to your Mother’s Day meal or any dinner party!

Check out the full cooking video and learn more via the product page here:

Crispy Pork Belly made with the Panasonic 31L 4-in-1 Convection Microwave

Crispy pork belly in a microwave? Sounds insane, right? There’s more! Here are three more recipes to inspire you to cook with a convection microwave oven:

Recipe 1: Bahn Mi Taco

Check out this recipe below for another great cooking idea with this product, this time it’s delicious Bahn Mi Tacos Featuring the Panasonic 4-in-1 Steam Combination Microwave Oven.

Ingredients

• 500g (1 lb) pork mince
• 1 lemongrass stalk, pale part only, bruised, finely chopped
• 3 garlic cloves, finely grated
• 4 spring onions (scallions), white and green parts finely chopped
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp sea salt
• 8 small tortillas
• vegetable oil, for brushing
• Kewpie mayonnaise*, to serve
• 2 tbsp Marion’s Kitchen Coconut Sriracha (or your choice of chilli sauce), to serve
• fresh coriander (cilantro) leaves, to serve

Quick-Pickle Carrots:

• 1 carrot, julienned
• 1 long red chilli, sliced
• ¼ cup rice vinegar
• ¼ cup sugar
• 1 tsp sea salt

Steps:

1. For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
2. In a large bowl, mix the pork mince, lemongrass, garlic, spring onion, fish sauce, sugar and salt together until well combined.
3. Use a spoon to spread the pork mixture over each tortilla, leaving a 1cm (about ⅜ inch) border. Lightly brush the pork mixture with vegetable oil.
4. Place 4 of the coated tortillas onto the tray of the Panasonic 4-in-1 Steam Microwave Oven. Use the grill setting to cook for 5 minutes or until the pork is just cooked through and the tortillas are starting to brown.
5. Carefully remove the tray from the microwave. Drizzle the tortillas with mayonnaise and sriracha, then top with a dollop of the pickled carrot and some coriander. Fold, then fill your face. Delightful.

Recipe 2: Chicken Tikka Masala

Here’s another delicious option for dinner using the Panasonic 4-in-1 Steam Combination Microwave Oven.

Ingredients

• ½ brown onion, finely chopped
• 2 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• 2 tsp Kashmiri chilli powder*
• 1 tbsp sweet paprika
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 4 green cardamom pods, lightly crushed
• 1 cup tomato passata
• 2 tsp sugar
• 1 tsp sea salt
• 1 tsp ghee
• 2 tbsp natural yoghurt, mixed with ½ cup water
• 4 poppadums
• vegetable oil, for brushing
• coriander (cilantro) sprigs, to serve
• cooked basmati rice, to serve

Chicken tikka:

• 6 chicken thigh fillets, cut into roughly 4cm (1½“) chunks
• juice of 1 lemon
• 1 tsp salt
• ¼ cup natural yoghurt
• 1 tbsp garam masala
• 1 tbsp Kashmiri chilli powder
• ¼ tsp tandoori colour* (optional)
• 3 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• 2 tsp sea salt
• 1 tbsp ghee, melted
• 4–5 bamboo skewers, soaked in water for 20 minutes

Steps:

1. For the chicken tikka, place the chicken pieces into a bowl and add the lemon juice and salt. Stir to combine then set aside to rest for 10 minutes. Using your hands, remove the pieces of chicken from the lemon-salt marinade, giving them a slight squeeze to drain them off as much as possible. Transfer the drained pieces to another large clean bowl. Next, add the remaining tikka ingredients and mix. Marinate for at least 2 hours or overnight, if possible.
2. I totally recommend wearing gloves for this next part – that tandoor colour is super intense and will definitely stain your hands! Skewer the chicken onto the soaked bamboo skewers. Place the skewers on the microwave tray and press the Combination button. Press Start (to select the Combo 1 setting). Set the timer for 20 minutes or cook until the chicken is cooked through. Remove the tray from the microwave. When the chicken is cool enough to handle, take the chicken off the skewers and leave on the tray with the chicken juices.
3. To make the curry, place the onion, garlic, ginger, spices, passata, sugar, salt and ghee in a large microwave-safe bowl. Mix until well combined. Cover with a plate and microwave on high, stirring halfway through, for 10 minutes. Then add the chicken and any juices from the tray. Mix well. Then mix through the yoghurt mixture, plus an extra 1 cup of water. Return to the microwave and cook for a further 1 minute to allow all the ingredients to make friends.
4. Meanwhile, lightly brush the poppadums with oil. Place on a microwaveable plate, top with a couple of sheets of kitchen paper, then transfer to the microwave and cook on high (900W) for 1 minute.
5. Transfer the chicken tikka to a serving bowl and top with coriander. Serve with poppadums and rice.

Recipe 3: Shoyu Ramen

Here’s another delicious option for dinner using the Panasonic 4-in-1 Steam Combination Microwave Oven.
– Shoyu Ramen

Ingredients

• 2kg (4.4 lb) chicken wings
• 2 carrots, cut into small pieces
• 2 x 20cm (8inch) pieces kombu*
• 6 dried shiitake mushrooms
• 6 spring onions (scallions), plus extra finely sliced to serve
• 1 head of garlic, halved
• 4cm (1.57 inch) piece ginger, sliced
• ¼ cup soy sauce
• cooked ramen noodles, to serve
• chashu pork, to serve (optional – you can use any type of protein or vegetables that you like)
• medium-soft boiled eggs, to serve
• 12 cups of water
• Tare (seasoning sauce):
• ¼ cup soy sauce
• 2 tbsp mirin*

Steps

1. Preheat the oven to 200°C/390°F.
2. Cut the chicken wings through their joints into smaller pieces. Spread the wings and carrots out in a large roasting tin and cook for 45-60 minutes in the Panasonic Convection Oven or until golden brown.
3. Transfer the roasting tin to your stovetop. Turn the heat to high and when the roasting juices in the tin start to bubble, add in 2 cups of water. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Then transfer all the chicken, carrots and the liquid into a large stock pot.
4. Place the stock pot over a high heat and add the kombu, shitake, 6 spring onions, garlic, ginger and soy sauce. Top up with 10 cups of water. Bring the stock to a simmer then reduce the heat to low and simmer gently for 3 hours, skimming the surface every so often.
5. In the meantime, make the tare by mixing the ingredients in a small bowl.
6. Remove and reserve the shiitake mushrooms. Remove and discard the chicken and aromatics. Strain the broth through a fine mesh sieve. Pour the broth into a clean saucepan. Taste and season with the tare according to your tastes (I added almost all of the tare to mine, but it will depend on the saltiness of your soy sauce and how much your broth reduced).
7. To serve, place noodles in serving bowls. Ladle over the soup broth. Top with chashu pork or your choice of topping. Slice the reserved shiitake mushrooms (discard the stems). Add the mushroom slices to the bowl. Add half an egg and sprinkle over the spring onion.

Open Up A New World Of Cooking Possibilities

Get the latest kitchen companion for next-level convenience during this busy entertaining period. You’ll enjoy nutrient rich meals made in less time, as well as open new cooking possibilities! Explore the versatility of microwave convection ovens by visiting us in store or online.