PanasonicメーカーNN-T791の使用説明書/サービス説明書
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Operation Guide & Cook book Microwave Oven Model Numbers: NN-T791 / NN-S781 NN-S761 / NN-S751.
We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please read these instructions carefully and completely, and keep them for further reference.
Before Operation Operation & Hints Cooking Guide Maintenance – 1 – T able of Contents Before Operation Safety Instructions ............................................................................................................ ........2 Installation and General Instructions .
Precautions to be taken when using Microwave Ovens for Heating foodstuffs INSPECTION FOR DAMAGE. A microwave oven should only be used if an inspection confirms all of the following conditions: 1. The grille is not damaged or broken. 2. The door fits squarely and securely and opens and closes smoothly.
Before Operation – 3 – Installation and General Instructions General Use 1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy.
– 4 – Microwaves and How They W ork Microwaves are a form of high frequency radio waves similar to those used by a radio, including AM, FM and CB. They are similar to a television where the radio waves are converted to a picture on the screen. However, microwaves are much shorter than radio waves; approximately twelve centimetres wave length.
Before Operation – 5 – Cookware and Utensil Guide (continued) Plastics Plastic dishes, cups and some freezer containers should be used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and may scorch.
– 6 – Feature Diagram Glass T ray 1. Do not operate the oven without the Roller Ring and Glass Tray in place. 2. Only use the Glass Tray specifically designed for this oven. Do not substitute another Glass Tray. 3. If Glass Tray is hot, allow to cool before cleaning or placing in water.
– 7 – Control Panels Before Operation CONTROL P ANELS (1) Display Window (2) Micro Power Pad (pg. 12) (3) Time Pads (4) Turbo Defrost Pad (pg. 14) (5) Sensor Reheat Pad (pg. 20) (6) Sensor Cook Pads (pg. 19-20) (7) More/Less Pad (pg. 19) (8) Recipe prompting Pads (pg.
SEC MIN 50 % 100 % – 8 – Control Panels CONTROL P ANELS (1) Display Window (2) Micro Power Pad (pg. 12) (3) Time Pads (4) Turbo Defrost Pad (pg. 14) (5) Sensor Reheat Pad (pg. 20) (6) Sensor Cook Pads (pg. 19-20) (7) More/Less Pad (pg. 19) (8) Auto Reheat Pad (pg.
1 Plug in Plug into a properly earthed electrical outlet. “WELCOME TO PANASONIC MICROWAVE OVEN COOKING” appears in the Display Window. (This will immediately cease when any pad is pressed.) 2 Open Door Open the door and place container with food on Glass Tray in the oven.
You can use the oven without setting the clock. 1 Press Colon will blink in Display Window. 2 Enter Time of Day Enter time of day using Time Pads e.g. 12:35 Clock is a 12 hour display. There isn’t a.m. or p.m. setting. 3 Press Colon stops blinking; time of day is entered and locked into Display Window.
– 11 – T o Use as a Kitchen Timer Press. Set desired amount of time. Press Start . Time will count down without oven operating (up to 99 minutes and 99 seconds) T o Set Standing Time Press. Set desired amount of time. Press Start . Cooking will start.
1 Select Power Level Press Micro Power Pad until the power level appears in the Display Window. (see chart below) Note: When selecting P10 on the first stage, you can start from step 2. 2 Set Cooking Time e.g. 5 minutes (P10: up to 30 minutes, other powers: up to 99 minutes and 99 seconds for a single stage) 3 Press Cooking will start.
Operation & Hints – 13 – T o Reheat by Micro Power and T ime FROZEN ITEM POWER TIME SPECIAL INSTRUCTIONS (Pre-cooked) (in minutes) BREAD & BAKED PRODUCT Bread 1 slice P7 10 - 15 sec Do not let bread get hot, or it will become 1 loaf P7 1 - 3 rubbery and dry out.
– 14 – T urbo Defrost This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight.. 1 Set W eight The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size.
– 15 – Defrosting T ips and T echniques Preparation for Freezing: 1. Heavy-duty plastic wraps, bags and freezer wrap are suitable. 2. Freeze meats, poultry and fish in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them.
– 16 – T o Cook / Reheat Food Using Auto Cook (NN-S751) 1 Press Desired Category Pad until the desired category appears in the Display Window (see chart below). or or 2 Press Serving/Weight Pad After selecting the desired category, set the weight or serving size by pressing the Serving / Weight Pad.
T o Cook / Reheat Using Auto Cook (NN-S751) Auto Reheat (250 g - 850 g) • All foods must be pre-cooked. Suitable for casseroles, plated dinners, soups, stews, pasta dishes (except lasagne), and canned foods. • Foods should be reheated from room temperature or refrigerator temperature.
– 18 – T o Cook Using Auto Cook (NN-S751) Dried Pasta (150 g - 500 g) Suitable for cooking dried pasta such as spaghetti, fettuccine, macaroni, penne, spiral etc. Fresh Pasta (150 g - 500 g) Suitable for cooking fresh pasta such as fettuccine, tagliatelle, tortellini, ravioli and agnolotti.
Sensor Cook 1 Select Category To select the lower on the key pads, keep pressing the food category pad press once for pasta press twice for sauce Category appears in the display window. NOTE: When cooking using the automatic sensor, all food must be covered securely with plastic wrap or a tight fitting lid.
– 20 – If desired, press More/Less Pad. • Press • Press once:Sensor Reheat After the heat and humidity is detected by the twice:Frozen Reheat SENSOR, the remaining time appears in the Display Window and begins to count down. For best results on Sensor Reheat, follow these recommendations: 1.
Sensor Reheat-Reheat (125 g - 1.0 kg) All Models • All foods must be pre-cooked, such as casseroles, plated dinners, soups, stews, canned foods and pasta dishes (except lasagne). • Foods should be reheated from refrigerator or room temperature, do not reheat frozen foods on this setting.
3. Fish (120 g - 1.0 kg) All Models • Suitable for cooking whole fish and fish fillets. • Select fish suitable for microwave cooking and place in a single layer in a shallow dish.with skin side down. • Butter, herbs, spices, or lemon juice may be added to add flavor, but do not add salt until serving.
9. Beef (1.0 kg - 2.0 kg) NN-T791 / NN-S781 Suitable for cooking rump, topside, sirloin or tenderloin roasts. 10. Lamb (1.0 kg - 2.5 kg) NN-T791 / NN-S781 Suitable for cooking leg, shoulder, loin or rack of lamb roasts. The following hints apply to the above two categories.
– 24 – T o Use Recipe Prompting R e c i p e P r o m p t i n g NOTE: Throughout Recipe Prompting, the oven will instruct you to set the cooking time and power level at each stage of the recipe. Set the instructed power level and cooking time using the Micro Power pad and Time pads.
– 25 – T o Use Recipe Prompting R e c i p e P r o m p t i n g T o Use Recipe Prompting This feature helps you to cook by following the instructions given in the Display Window. The instructions for a total of 30 recipes are given (see previous page).
– 26 – Microwave Recipe Preparation and T echniques Microwaves penetrate the surface of the food to a depth of about two to three centimetres and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others.
– 27 – Microwave Recipe Preparation and T echniques Covering Covering food minimizes the microwave cooking time. Because microwave cooking is done with time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes.
– 28 – Microwave Recipe T echniques Menu Planning for Microwave Cooking How to Keep Everything Hot at The Same Time Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot.
– 29 – Everyday Basics G RANOLA C EREAL Makes: approximately 4 cups Ingredients: 2 cups oats 2 ⁄ 3 cup chopped nuts 1 ⁄ 3 cup wheat germ 1 ⁄ 4 cup brown sugar 1 ⁄ 4 cup honey 1 teaspoon vanilla essence 1 ⁄ 3 cup coconut 1 ⁄ 3 cup raisins Method : Place oats in 2-litre casserole dish, cook on P10 for 2 to 3 minutes, stirring twice.
– 30 – Everyday Basics C OFFEE Serves: 1 Ingredients: 1 cup water 1 to 2 teaspoons instant coffee Method: Pour water into heatproof cup. Add coffee. Stir. Heat on P10 for 1 to 2 minutes. Add milk and sugar, if desired. Stir. T EA Serves: 1 Ingredients: 3 ⁄ 4 cup hot tap water 1 tea bag Method: Pour water into heatproof cup.
– 31 – Everyday Basics W HITE S AUCE Makes: 1 cup Ingredients: 2 tablespoons butter 2 tablespoons flour salt and white pepper 1 1 ⁄ 4 cups milk Method: Place butter in a 4-cup jug. Cook on P10 for 30 to 40 seconds. Stir in flour, salt and pepper.
– 32 – Everyday Basics P ACKET C AKE Ingredients: 1 packet cake mix (340 g) Ingredients as recommended by manufacturer. Method: Mix cake and other ingredients with a metal spoon. DO NOT OVERBEAT. Pour into 20 cm round dish that has been lightly greased and lined with paper.
– 33 – Soups, Snacks and Starters P UMPKIN S OUP Serves: 4 Ingredients: 1 kg pumpkin, chopped and peeled 1 onion, diced 2 cups chicken stock 1 teaspoon curry powder pepper Method: Place pumpkin and onion in 2-litre casserole dish. Cover and cook on P10 for 10 minutes.
– 34 – Soups, Snacks and Starters Oyster Soup O YSTER S OUP Serves: 4 to 6 Ingredients: 30 g butter 2 tablespoons flour 2 cups chicken stock 1 ⁄ 2 cup cream 20 bottled oysters, drained salt and white pepper snipped chives to garnish Method: Place butter in 2-litre casserole dish and cook on P10 for 1 minute.
– 35 – Soups, Snacks and Starters S PEEDY N ACHOS Serves: 2 to 4 Ingredients: 1 can (310 g) red kidney beans, drained 1 cup chilli salsa 200 g packet corn chips 1 cup grated cheese Method: Mix kidney beans and salsa in 1-litre dish. Place corn chips in the base of a flat dish.
– 36 – Soups, Snacks and Starters M INI P IZZAS Serves: 2 to 4 Ingredients: 4 small round pita breads 2 tablespoons tomato paste 3 ⁄ 4 cup grated mozzarella cheese 1 ⁄ 2 cup chopped salami 50 g mushrooms, chopped 2 tomatoes, chopped 1 teaspoon mixed dried herbs Method: Place pita bread onto dinner plate.
– 37 – Fish and Shellfish S ALMON M ORNA Y Serves: 4 Ingredients: 40 g butter 1 onion, diced 1 ⁄ 4 cup flour 1 tablespoon fresh parsley, chopped pepper 1 ⁄ 2 teaspoon prepared mustard 1 1 ⁄ 2 cups milk 1 can (440 g) salmon, de-boned 3 ⁄ 4 cup fresh bread crumbs 1 ⁄ 3 cup grated cheese Method: Place butter and onion in a 4-cup jug.
– 38 – Fish and Shellfish Bouillabaisse T OMA T O B ASIL M USSELS Serves: 4 Ingredients: 1 kg fresh mussels 1 ⁄ 4 cup water 1 tablespoon olive oil 1 leek, sliced 1 clove garlic, crushed 1 can (4.
– 39 – Fish and Shellfish G INGERED W HOLE F ISH ( S ) Serves: 4 Ingredients: 2 x 400 g whole bream, cleaned 1 tablespoon sweet sherry 1 ⁄ 4 cup soy sauce 1 teaspoon minced ginger 3 spring onions, sliced 1 tablespoon peanut oil Method: Place fish in shallow casserole dish.
– 40 – Poultry Season as desired, but salt after cooking. Browning sauce mixed with equal parts of butter will enhance the appearance. Poultry may be stuffed or unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish.
– 41 – Poultry C HICKEN AND P OT A TO C ASSEROLE Serves: 4 Ingredients: 1 BBQ (cooked) chicken 500 g potatoes, peeled and thinly sliced 1 1 ⁄ 4 cup water 30 g butter 1 onion, finely chopped 1 cl.
– 42 – Poultry R OAST C HICKEN Serves: 4 to 6 Ingredients: 1.5 kg chicken 2 tablespoons melted butter seasonings of your choice lemon, pepper, seasoned salt, etc. Method: Clean and pat dry chicken with paper towel. Brush chicken with melted butter and sprinkle with seasoning.
– 43 – Poultry S OY C HICKEN AND V EGET ABLES Serves: 4 Ingredients: 1 tablespoon cornflour 2 tablespoons soy sauce 1 ⁄ 4 cup sherry 1 ⁄ 3 cup oyster sauce 2 teaspoons minced ginger 500 g chicken fillets, sliced 2 cups sliced vegetables Method: Place cornflour, soy sauce, water and ginger in 3-litre casserole dish and mix well.
– 44 – Poultry Spicy Chicken Curry C HICKEN R ISOTT O Serves: 4 Ingredients: 300 g fresh asparagus, chopped 2 tablespoon olive oil 1 1 ⁄ 2 cups arborio rice 1 clove garlic, crushed 4 cups boilin.
– 45 – Main Fare Meats Directions for Cooking T ender Cuts of Meat by Microwave For best results, select roasts that are uniform in shape. Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other bone-in roasts should be placed fat-side down.
G OULASH ( S ) Serves: 4 Ingredients: 500 g lamb, diced 1 onion, chopped 1 clove garlic, crushed 1 tablespoon butter 2 tablespoons tomato paste 1 ⁄ 2 teaspoon paprika 1 small capsicum, cut into 2.
– 47 – Main Fare Meats L AMB P ILAU Serves: 4 Ingredients: 1 tablespoon oil 1 large onion, sliced 4 lamb shoulder chops, chopped 400 g can tomato pieces 2 tablespoons garam masala 1 teaspoon dried.
– 48 – Main Fare Meats C URRIED M INCE ( S ) Serve: 4 Ingredients: 500 g lamb mince 1 onion, chopped 2 tablespoons flour 1 tablespoon curry powder 1 tablespoon beef stock powder 450 g potatoes, peeled and finely diced 2 cups water Method: Combine all ingredients in 3-litre casserole dish.
– 49 – Main Fare Meats C ORNED B EEF Serves: 4 Ingredients: 1.5 to 1.7 kg corned silverside 1 tablespoon brown sugar 1 tablespoon white vinegar 1 onion, cut in half 4 cloves 6 peppercorns 1 bay leaf 3 cups water Method: Rinse corned silverside under cold running water to remove excess salt.
– 50 – V egetable V arieties Directions for Cooking V egetables F RESH V EGET ABLES BY M ICROW A VE Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables.
– 51 – V egetable V arieties Fresh V egetables Chart for Time Cooking Vegetables should be covered and cooked on P10 power for best results. Weights given are trimmed weights. APPROX. COOKING VEGETABLE QUANTITY COOKING PROCEDURE TIME (in minutes) on P10 Asparagus 250 g Covered dish with 1 ⁄ 4 cup water.
Ardennis Style Potatoes T ERIY AKI T OFU V EGET ABLE N OODLES Serves: 4 Ingredients: 1 tablespoon sesame oil 350 g firm tofu, diced 1 onion, cut into petals 300 g stir fry vegetables 1 tablespoon hois.
B ROCCOLI AND C HEESE S AUCE ( S ) Serves: 2 to 3 Ingredients: 250 g broccoli, washed, trimmed and cut into pieces 1 tablespoon water Cheese Sauce: 2 tablespoons butter 2 tablespoons flour 1 cup milk 3 ⁄ 4 cup grated cheese 1 ⁄ 4 teaspoon mustard (optional) salt and pepper Method: Place broccoli and water in 2-litre casserole dish.
– 54 – V egetable V arieties H ONEY G LAZED C ARROTS ( S ) Serves: 4 to 6 Ingredients: 500 g carrots (approximately 4) 2 tablespoons brown sugar 2 teaspoons butter 2 tablespoons honey Method: Peel and thinly slice carrots. Combine all ingredients in 2-litre casserole dish.
– 55 – V egetable V arieties P OT A TO C ASSEROLE Serves: 4 to 6 Ingredients: 750 g peeled and sliced potatoes 1 cup sour cream 1 ⁄ 4 cup milk 3 spring onions, sliced 2 bacon, rashers chopped 1 ⁄ 2 cup grated cheese Method: Combine potatoes, sour cream and milk in 2-litre casserole dish.
– 56 – Rice, Pasta and Cereal Follow directions in chart for recommended dish size, amounts of water and cooking time. Add grain to boiling water. Add salt and butter according to package directions. Cook on P10 for time recommended in chart. Allow to stand, covered, before serving.
– 57 – Rice, Pasta and Cereal P AELLA Serves: 6 to 8 Ingredients: 500 g mussels 1 ⁄ 4 cup water 1 green capsicum, sliced 1 red capsicum, sliced 2 onions, sliced 1 clove garlic, crushed 2 tablesp.
– 58 – Rice, Pasta and Cereal Pesto and Egg Noodles M USHROOM AND R ICOTT A L ASAGNE Serves: 4 Ingredients: 1 tablespoon olive oil 5 cups mushrooms, sliced 1 onion, diced 2 cloves garlic, crushed .
– 59 – Rice, Pasta and Cereal C HICKEN AND M USHROOM T AGLIA TELLE ( S ) Serves: 6 Ingredients: 6 cups boiling water 250 g tagliatelle 30 g butter 1 onion, chopped 1 clove garlic, crushed 2 tables.
– 60 – Cakes, Desserts and Slices B UTTERSCOTCH P UDDING ( S ) Serves: 4 to 6 Ingredients: 1 can (400 g) sweetened condensed milk 30 g butter 1 teaspoon vanilla essence 1 ⁄ 2 cup milk 3 ⁄ 4 cup self raising flour, sifted 1 cup brown sugar 1 ⁄ 2 cup hot tap water Method: Place condensed milk in 2-litre casserole dish.
– 61 – Cakes, Desserts and Slices Q UICK M IX C HOCOLA TE C AKE Serves: 4 to 6 Ingredients: 1 cup self-raising flour 1 cup caster sugar 2 tablespoons cocoa 3 tablespoons butter, softened 2 eggs 1 ⁄ 3 cup milk Method: Sift all dry ingredients into a bowl.
– 62 – Cakes, Desserts and Slices A PRICOT AND R ASPBERR Y C RISP ( S ) Serves: 4 to 6 Ingredients: 1 can (850 g) apricots, drained 400 g frozen raspberries 1 cup plain flour 1 ⁄ 2 cup brown sug.
– 63 – Cakes, Desserts and Slices P EARS WITH C ARAMEL S AUCE Serves: 6 to 8 Ingredients: Filling: 1 ⁄ 2 cup dried apricots 1 ⁄ 4 cup currants 1 ⁄ 4 cup slivered almonds 1 tablespoon brown s.
– 64 – Cakes, Desserts and Slices C HRISTMAS P UDDING Serves: 10 to 12 Ingredients: 250 g sultanas 250 g raisins, chopped 125 g currants 125 g dates, chopped 100 g mixed glacé fruit, chopped 100 .
– 65 – Cakes, Desserts and Slices A PRICOT H ONEY S LICE Makes: 1 x 18 x 28 cm Dish Ingredients: 185 g butter 2 tablespoons honey 250 g crushed honey snap biscuits 1 ⁄ 2 cup chopped pecans 1 ⁄ 2 cup coconut 1 cup chopped dried apricots Method: Grease and line 18 x 28 cm dish.
– 66 – Cakes, Desserts and Slices B READ AND B UTTER P UDDING Serves: 4 to 6 Ingredients: 1 ⁄ 3 cup sultanas 1 ⁄ 4 cup rum 70 g butter, softened 10 slices fruit loaf 4 eggs 1 1 ⁄ 3 cups milk 300 ml cream 1 ⁄ 3 cup brown sugar Method: Grease a 4 cup microwave oven safe dish.
– 67 – Micro-made Extras S TRA WBERRY L IQUEUR Makes: 750 ml Ingredients: 500 g sugar 500 g washed and hulled strawberries 600 g brandy or whisky Method: Place sugar and strawberries in 4-litre dish. Stir well. Cook on P10 for 15 minutes. Stir in brandy or whisky.
Micro-made Extras Stirred Custard L EMON B UTTER Makes: 1 cup (250 ml) Ingredients: 1 ⁄ 2 cup lemon juice 1 tablespoon lemon rind 1 ⁄ 3 cup sugar 3 egg yolks 1 tablespoon butter 1 tablespoon cornflour Method: Blend all ingredients in 4-cup glass jug.
– 69 – Micro-made Extras C HEESE S AUCE Makes: 1 1 ⁄ 2 cups Ingredients: 40 g butter 2 tablespoons flour 1 1 ⁄ 2 cup milk 1 ⁄ 2 cup grated cheese Method: Melt butter in 1-litre jug on P10 for 30 seconds. Add flour and mix well. Gradually stir in milk.
– 70 – Micro-made Extras L EMON L IME C ORDIAL Makes:approximately 1.5 litres of undiluted cordial Ingredients: 10 large lemons 6 limes 4 cups sugar 2 cups water 2 teaspoons citric acid Method: Squeeze juice from lemons and limes. Place in a 3 to 4- litre dish with the remaining ingredients.
– 71 – Index to Recipes A Apple Crumble .......................................................62 Apple Spread .........................................................69 Apple, Baked ..........................................................63 Apricot & Raspberry Crisp .
– 72 – Index to Recipes E Eggs, Cheesy Ham Omelette .......................................36 Fried ..................................................................29 Poached .............................................................29 Scrambled .
Cooking Guide – 73 – Index to Recipes Preserves, Apple Spread ......................................................69 Cucumber Pickle ................................................68 Fruit Mince .................................................
– 74 – Before Requesting Service THESE THINGS ARE NORMAL The oven causes Some radio and TV interference might occur when you cook with the interference with my TV. microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc.
Maintenance – 75 – Care of your Microwave Oven BEFORE CLEANING: Remove plug from outlet. If impossible, leave oven door open to prevent oven from accidentally turning on. AFTER CLEANING: Be sure to replace the Roller Ring and Glass Tray in the proper position and press Stop/Reset Pad to clear the Display Window.
– 76 – Quick Guide to Operation Feature How to Operate Set time of day. (Max 12:59) Star t Stop / Reset To Set: Display To Cancel: Display 3 times 3 times Select power. Set the cooking time. Set the desired cooking programme. (See Page 12) Set the desired cooking programme.
() optional Press until desired food category pad appears. ( e.g. ) – 77 – Quick Guide to Operation Only for Models NN-T791 / NN-S781 / NN-S761 To Cook using “Sensor Cook” Pads (S) ( ☞ page .
Matsushita Electric Industrial Co., Ltd. W eb Site: http://www .panasonic.co.jp/global/ F00035B00QP OA0501-0 Printed in China.
デバイスPanasonic NN-T791の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Panasonic NN-T791をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはPanasonic NN-T791の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Panasonic NN-T791の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Panasonic NN-T791で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Panasonic NN-T791を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はPanasonic NN-T791の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Panasonic NN-T791に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちPanasonic NN-T791デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
