Panasonic Commercial Microwave Ovens Ne12521 Ne12523 Ne17521 Ne17523 Ne17723 Ne21521 Ne21523 Operating Instructions

							- 21 -
IMPORTANT
Disconnect the power cord from the wall socket  1. 
before attempting installation.
For stacking installation, you must use the  2. 
PANASONIC Joint Plate (sold separately).
The combination of the units for stacking is limited to  3. 
only the following PANASONIC models: 
Models No.

NE-12521, NE-12523, NE-17521, 
NE-17523, NE-17723, NE-21521, 
NE-21523
The  4. maximum stacking height is the total heights of 
two units.
PREPARATION
Be sure the oven cavity is empty. Be sure surfaces 
where ovens meet is clean and sanitized.
INSTALLATION
Stack the units and remove five screws (a) as shown in Fig.1. 1. 
Loosen the screw (b). 2. 
Projection on Joint Plate must face away from the oven. Place Joint Plate on the screw (b). 3. 
Attach and tighten five screws (a) and the screw (b). See Fig.2. 4. 
Ensure the top oven is at a safe and workable height. 5. 
(b)
Joint Plate
Projection
(a)
Fig. 1
Fig. 2
Joint Plate
Projection
Sanitary Counter Top Seal
When microwave oven units are stacked on a 
counter top, their base must be sealed in 
accordance with NSF Standards as per the 
following instructions.
Microwave oven should be located on a level counter  1. 
top surface. Complete the electrical connections.
Thoroughly clean the microwave oven bottom  2. 
perimeter and the counter top area around the 
microwave oven perimeter.
Lay generous bead of silicone seal around the entire  3. 
perimeter of the base of each microwave oven unit.
Smooth the silicone seal into the crevice with finger  4. 
or tool to provide a cove seal.
Note:   Remove the Air Filter from the front of the oven 
before applying silicone. 
DO NOT FORGET to re-install the Air Filter 
after applying silicone.
Silicone Sealant
Counter Top
Installation Instructions for Stacking 
						

							- 22 -
Remove the plug from the electrical socket before  1. 
cleaning.
Keep the inside of the oven clean. If pieces of food  2. 
or spilled liquids stick to the oven walls, or between 
door seal and door surface, they will absorb 
microwaves and may cause arcing or sparks. Wipe 
up all spills with a damp cloth. Kitchen detergent or 
an approved sanitizing solution may be used if the 
oven gets very dirty. Do not use harsh detergents or 
abrasives.The outside surface of this microwave oven should  3. 
be cleaned with soap and water, then dried with a 
soft cloth. Make sure that water does not get into the 
back ventilation or control panel opening since this 
can damage the unit.
The window of the door should be washed with very  4. 
mild soap and water. Be sure to use a soft cloth. 
Never use window clearer. The front door can be 
scratched by harsh soap or cleaners.
CLEANING OF THE 
SPLATTER SHIELD
Hold snap in-snap out side stoppers of splatter  1. 
shield with both hands and pull them in and down. 
Then take the splatter shield out of the oven cavity.
stoppersplatter shield
Rinse splatter shield in soapy water and an  2. 
approved sanitizing solution.
Be sure to replace the shield before using the oven. 3. 
CAUTION
Splatter shield must be in place securely when 
you use the oven.
CLEANING THE AIR FILTER
Clean the Air Filter daily according to the following 
instructions. The oven may have problems when the Air 
Filter becomes clogged with dust.(*)
Remove Air Filter from the front bottom skirt by  1. 
turning the right screw to the left. Then slide the filter 
to the right and lift it off the post at the left.
screw
post
Wash this filter in warm soapy water, rinse and allow  2. 
to dry.
Be sure to replace Air Filter before using the oven. 3. 
(*)  If Air Filter becomes clogged with debris this will 
cause an overheating problem on the oven.- 
See Failure codes on page 6.
Care of Your Oven 
						

							- 23 -
Cleaning and Maintenance procedures
ALWAYS COVER pan(s). Use a ½ Pan for smaller 
portions and add a little water in pan to create steam.DO NOT stack pans.
DO NOT OPERATE EMPTY!
ALWAYS clean oven interior DAILY with rag SOAKED 
with Sanitizer, set Microwave for 1 minute and 
30 seconds-this softens any hardened residue inside 
oven.DO NOT HEAT BAGGED PRODUCTS!  
Place the food in a microwave-safe container with a lid
and heat or defrost.
The rag will now be very hot.  
CAREFULLY, and without scraping, wipe interior with 
the cloth using tongs.DO NOT use utensils or metal objects to clean interior 
of oven.  
DO NOT use oven as a Timer.
ALWAYS remove bottom filter screens and clean daily. 
DO NOT OPERATE OVEN EMPTY OR WITHOUT 
FILTER SCREENS. Vent holes behind filters should be 
open & clean. Use a small brush to clean as necessary.DO NOT operate with Metal pans.  
Use covered Amber “H” type pans or microwaveable 
containers only!
IF BOTTOM PLATE BREAKS or CRACKS, DO NOT CONTINUE TO USE OVEN 
CONTACT AUTHORIZED SERVICE AGENCY IMMEDIATELY!! 1-888-350-9590 
						

							- 24 -
TABLE OF CONTENTS
MICROWAVE BASICS ................................................. 25
GENERAL GUIDELINES FOR HEATING IN PANASONIC MICROWAVE OVEN..... 25
APPETIZERS ........................................................ 26
BAKED GOODS AND DESSERTS........................................ 27
BREAKFAST......................................................... 28
FISH AND SEAFOOD.................................................. 30
GRAVIES, SAUCES AND SOUPS ........................................ 31
PLATED MEAT AND POULTRY ENTREES ................................. 32
RICE AND PASTA..................................................... 33
SANDWICHES ....................................................... 34
VEGETABLES........................................................ 35
CASSEROLES ....................................................... 37
Note:  All heating times in the following charts are “approximate”. We recommend you test your own recipe 
items and plating techniques in this oven to establish the correct heating times for your recipe items.
Maximum programmable time for each stage heating is 
“DEFROST” and “P0”:  30 minutes  
others:   15 minutes.
Example:  For items that cook longer than 15 minutes on 50 % power, please program oven for two or three 
stage cooking. 
For  example: To program 35 minutes on 50 % 
1st stage:  Program on 50 % 15 minutes 
2nd stage:  Program on 50 % 15 minutes 
3rd stage:  Program on 50 % 5 minutes 
 
TOTAL TIME on 50 % power is 35 minutes
Heating and Defrosting Time Charts 
						

							- 25 -
MICROWAVE BASICS
Fundamental principles determine the success of 
microwave food preparation.
They include:
TEMPERATURE OF FOODS  1. 
– Frozen or 
refrigerated food items will require longer heating 
times to reach a desired serving temperature than 
foods from room temperature.
FOOD COMPONENTS  2. 
– Foods high in sugar, salt, 
fats and moisture content heat faster because these 
properties attract microwave energy. Denser foods 
high in protein and fiber, absorb microwave energy 
slower which means a lengthier heating time.
BULK/VOLUME – 3.   The greater the mass of food, the 
longer it takes to heat.
CONTAINERS  4. 
– Ceramic, paper, china, styrofoam, 
glass and plastic are suitable for use in microwave 
ovens with the following caution. 
DO NOT HEAT foods in a SEALED container or 
Heating foods with either high sugar or high fat 
content should be done. ONLY in high 
temperature-resistant containers since these 
foods get very hot. Using styrofoam containers for 
these foods will cause the styrofoam to warp. 
Other low temperature restaurant glass or plastic 
platters may crack or wrap under similar 
conditions.
bag. Foods expand when heated and can break the 
container or bag.
AVOID METAL 5.   because it “bounces” the 
microwaves, causing uneven heating and 
sometimes even flashes, which may pit or mar the 
interior of the oven, the metal container or plate 
trim.
Heated liquids can erupt if not mixed with air. Do not  6. 
heat liquids in your microwave oven without first 
stirring.
GENERAL GUIDELINES FOR 
HEATING IN A PANASONIC 
MICROWAVE OVEN
For specific time, see each food category for 
appropriate heating techniques, plus necessary pre-
preparation of foods.
HEATING FOODS FROM REFRIGERATED 
TEMPERATURE
Foods stored in the refrigerator (< 40˚F) should be 
covered before reheating with the exception of breads, 
pastries or any breaded product, which should be 
heated uncovered to prevent sogginess.
Most conventionally prepared foods should be slightly 
undercooked, and held in the refrigerator, so that 
overcooking does not occur during microwave heating.
Cooked items, such as vegetables, may be portion 
plated and covered for reheating without loss of color, 
texture or nutritional content.
HEATING FOODS FROM ROOM TEMPERATURE
Food items such as canned items, fresh vegetables, 
etc. will require significantly less heating time than 
those from refrigerated temperatures.
IMPORTANT RECOMMENDATIONS
For best results it is recommended that foods  1. 
conventionally prepared be slightly undercooked 
when subsequently heated in this oven.
REMEMBER that after the heating cycle has been  2. 
completed, internal food temperatures continue to 
rise slightly in foods heated in this oven.
A major abuse of microwave applications is the  3. 
category of breads, pastries and pies are drier than 
insides or fillings, they heat more slowly. Therefore, 
baked goods should ONLY be heated until the crust 
is warm to the touch (120˚F-130˚F).
DO NOT OVERHEAT YOUR FOOD: 99% of all  4. 
food quantity complaints of microwave heated 
foods can be traced to overheating. 
Finally times given are approximate always 
follow USDA/FDA temperature and operational 
gridlines when cooking.
Heating and Defrosting Time Charts 
						

							- 26 -
APPETIZERS
Quantities of appetizers can be prepared conventionally 
in advance and refrigerated until needed. Most 
appetizers, with the exception of “nacho” platters and 
potato skins, should be heated covered. Appetizers of 
the same basic shape and size can be reheated 
together.Most cooked appetizers heat on HIGH power, between 
7 and 11 seconds per ounce depending on weight, 
density, and bone content. “Nacho’s” need 30 to 
37 seconds per ounce depending on the amount of 
topping.
All heating times listed in the chart are from refrigerated 
temperatures (40˚F) except for “nacho” chips.
Item QuantityInstructions for  
Pre-preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
BBQ Ribs 8 oz. 
(224 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate, cover. HIGH 60 sec. 45 sec. 35 sec.
Chicken 
Wings5-6 oz. 
(140-168 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate, cover. HIGH 50 sec. 35 sec. 25 sec.
Chili con 
Queso8 oz. 
(224 g)Prepare 
conventionally, 
refrigerate, covered.Place in small bowl, 
cover.HIGH 1 min. 
15 sec.50 sec. 40 sec.
Meatballs 4-5 oz. 
(112-140 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate, cover. HIGH 50 sec. 35 sec. 25 sec.
Nachos 4 oz. 
(112 g) For Best Results-
Prepare when 
ordered or only a 
short time before 
serving to keep chips 
crisp.Spread refried beans 
on each individual 
nacho. Arrange on 
platter. Sprinkle with 
Cheddar cheese. 
DO NOT COVER.HIGH 50 sec. 35 sec. 25 sec.
Potato 
Skins8 oz. 
(224 g)Prepare skins 
conventionally, 
refrigerate, covered.Arrange skins on 
platter. Sprinkle with 
shredded Cheddar 
cheese and cooked, 
crumbled bacon. 
DO NOT COVER.HIGH 60 sec. 45 sec. 35 sec.
Rumaki 4 oz. 
(112 g) Prepare 
conventionally, 
refrigerate, covered.Place on plate, cover. HIGH 35 sec. 25 sec. 20 sec.
Shrimp de 
Jonghe4 oz. 
(112 g) Prepare 
conventionally, 
refrigerate, covered.Place on small plate, 
cover.HIGH 55 sec. 40 sec. 30 sec.
Heating and Defrosting Time Charts 
						

							- 27 -
BAKED GOODS AND DESSERTS
Breads, pastries and pies should be heated uncovered, 
at HIGH power. They should be placed on absorbent 
material, such as a napkin or paper towel to prevent 
sogginess.
DO NOT OVERHEAT breads and pastries. Baked 
goods should only be heated until the crust feels warm 
to the touch (120˚F-130˚F).Because crusts of breads, pastries and pies are drier 
than insides or fillings, they heat more slowly. After 
heating let rest about 1 minute for equalization of 
temperature. If product is overheated, the end result will 
not be satisfactory.
Heating times for sweet baked goods and desserts are 
relatively short because of the high sugar content.
Item QuantityInstructions for  
Pre-preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
Bread, 
mini- 
loaf white 
or wheat8 oz. 
(224 g)Prepare 
conventionally, store 
at room temperature.Place on paper 
towel, uncovered.HIGH 25 sec. 15 sec. 10 sec.
Coffee 
cake 
frozen3 oz. 
(84 g) Place on paper 
towel, uncovered.HIGH 20 sec. 13 sec. 7 sec.
Muffins, 
fruit2 ea. Prepare 
conventionally or 
defrost, store at 
room temperature.Place on paper 
towel, or napkin, 
uncovered.HIGH 20 sec. 13 sec. 7 sec.
6 ea.  Prepare 
conventionally or 
defrost, store at 
room temperature.Place on paper 
towel, or napkin, 
uncovered.HIGH 30 sec. 20 sec. 15 sec.
Pie, fruit 5 oz. 
(1 slice 140 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate, 
uncovered.HIGH 25 sec. 15 sec. 10 sec.
Rolls, hard 4 ea.  Room temperature. Place on paper 
towel, uncovered.
After heating, let rest 
1 minute.HIGH 25 sec. 15 sec. 10 sec.
Rolls, soft 6 ea. Room temperature. Place on paper 
towel, uncovered.
After heating, let rest 
1 minute.HIGH 25 sec. 15 sec. 10 sec.
Rolls, 
sweet6 ea. Room temperature. Place on paper 
towel, uncovered.
After heating, let rest 
1 minute.HIGH 25 sec. 15 sec. 10 sec.
Heating and Defrosting Time Charts 
						

							- 28 -
BREAKFAST
All foods listed are prepared in advance and reheated 
at HIGH power from refrigerated temperatures (40˚F).
Most breakfast foods are heated covered to retain 
moisture, with the exception of breads and pastries, 
which should be heated uncovered on absorbent 
material such as a napkin or paper towel to prevent 
sogginess. For poached eggs, pierce yolks before 
heating and allow eggs to stand for 1 minute after 
cooking so pressure subsides before cutting into them.When preparing breakfast foods conventionally, 
undercook slightly and immediately chill and store, 
covered, for later reheating.
Cured breakfast meats will reheat faster than uncured 
meats because salt readily absorbs microwave energy.
WARNING: Never cook or reheat eggs in the shell. 
They may explode when interior pressure builds up.
Item QuantityInstructions for  
Pre-preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
Bacon 4 strips Prepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate and 
cover.HIGH 30 sec. 20 sec. 15 sec.
Bacon, 
Canadian4 slices Prepare 
conventionally, 
refrigerate, covered.Place on plate and 
cover.HIGH 30 sec. 20 sec. 15 sec.
Eggs, 
poached2 eggs Prepare 
conventionally, 
undercook slightly, 
refrigerate in salted 
water, covered.Remove from water.
Place on plate, pierce 
yolks, cover. Let rest 
1 minute after heating.HIGH 30 sec. 20 sec. 15 sec.
Eggs, 
scrambled2 eggs Prepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate and 
cover.HIGH 30 sec. 20 sec. 15 sec.
Eggs, 
scrambled 
with bacon2 eggs  
4 stripsPrepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate and 
cover.HIGH 35 sec. 25 sec. 20 sec.
Eggs, 
scrambled 
with 
sausage 
links2 eggs  
4 linksPrepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate and 
cover.HIGH 45 sec. 30 sec. 20 sec.
French toast 3 slices Prepare 
conventionally, 
refrigerate, covered.Place toast on plate.
Heat uncovered.HIGH 35 sec. 20 sec. 15 sec.
Heating and Defrosting Time Charts 
						

							- 29 -
Item QuantityInstructions for  
Pre-preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
French 
toast with 
bacon2 slices  
4 strips Prepare 
conventionally, 
refrigerate, covered.Place toast on plate 
in single layer. CoverHIGH 45 sec. 35 sec. 30 sec.
French 
toast with 
sausage2 slices  
4 linksPrepare 
conventionally, 
refrigerate, covered.Place toast on plate 
in single layer. CoverHIGH 45 sec. 35 sec. 30 sec.
Ham steak 4 oz. 
(112 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate and 
cover. Let rest 
1 minute after 
heating.HIGH 40 sec. 30 sec. 25 sec.
Hash, 
corned 
beef, 
canned3 oz. 
(84 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate and 
cover.HIGH 45 sec. 30 sec. 25 sec.
Pancakes 4 ea.  Prepare 
conventionally, 
refrigerate, covered.Place on plate in 
single layer. Heat 
uncovered.HIGH 35 sec. 20 sec. 15 sec.
Pancakes 
with bacon4 ea.  
4 stripsPrepare 
conventionally, 
refrigerate, covered.Place on plate in 
single layer. Cover.HIGH 45 sec. 35 sec. 30 sec.
Pancakes 
and 
sausage 
patty4 oz. 
(4 ea. 112 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate in 
single layer. Cover.HIGH 45 sec. 35 sec. 30 sec.
Potatoes, 
hashed 
brown4
1⁄2 oz. 
(126 g)Prepare 
conventionally, 
refrigerate, covered.Place on plate and 
heat, uncovered.HIGH 40 sec. 30 sec. 25 sec.
Sausage 
links4 links Prepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate. 
Cover.HIGH 40 sec. 30 sec. 25 sec.
Sausage 
patties4 patties Prepare 
conventionally, 
undercook slightly, 
refrigerate, covered.Place on plate. 
Cover.HIGH 35 sec. 25 sec. 20 sec.
Heating and Defrosting Time Charts 
						

							- 30 -
FISH AND SEAFOOD
Defrost
Fish and seafood can be defrosted and heated 
successfully in this microwave oven. To defrost evenly, 
fish should be arranged in a single layer in container 
and should only be thawed to the point of being flexible 
so it does not begin to cook at the edges.Primary Cooking
Cooking individual portions demands close attention as 
well as slight undercooking. Delicate fish and shellfish 
should always be cooked covered and should rest after 
heating.
Fish/Seafood—Primary Cooking
Item QuantityInstructions for  
preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
Lobster Tail 8 oz. 
(224 g)Defrost. Refrigerate, 
covered.Place on plate, brush 
with butter and cover.HIGH 3 min.  
30 sec.2 min.  
30 sec.1 min.  
30 sec.
Perch fillets 7 oz. 
(196 g) Defrost. Refrigerate, 
covered.Place in microwave 
pan and brush with 
butter and herbs.HIGH 1 min.  
15 sec.50 sec. 40 sec.
Salmon 
Steaks8 oz. 
(224 g)Defrost. Refrigerate, 
covered.Place on plate, brush 
with butter and cover.HIGH 1 min. 45 sec. 35 sec.
Scallops, 
Bay5 oz. 
(140 g)Defrost slightly. 
Refrigerate, covered.Place in microwave 
pan, dot with butter 
and cover.HIGH 45 sec. 35 sec. 30 sec.
Shrimp, 
large6 oz. 
(168 g) Defrost. Refrigerate, 
covered.Place on plate and 
cover.HIGH 45 sec. 35 sec. 30 sec.
Snapper, 
Red fillets5 oz. 
(140 g)Defrost. Refrigerate, 
covered.Place on plate, brush 
with butter and herbs 
and cover.HIGH 1 min. 45 sec. 35 sec.
Sole, stuffed 
with 
crabmeat6 oz. 
(168 g) Defrost. Refrigerate, 
covered.Place on plate and 
cover.HIGH 1 min.  
15 sec.50 sec. 40 sec.
Fish/Seafood, Frozen—Defrosting (To calculate time, use 15 seconds times (x) ounce)
Item QuantityInstructions for  
preparationInstructions for 
Microwave HeatingPower 
LevelApproximate Times
NE-12521 
NE-12523NE-17521 
NE-17523 
NE-17723NE-21521 
NE-21523
Lobster Tail 
(frozen)8 oz. 
(224 g)Place on plate and 
cover. After DEFROST 
cycle, let rest 5 min. 
and refrigerate or 
cook.DEFROST
Use calculation 
Above
Perch, 
fillets 
(frozen)1 lb. 
(450 g)Place in microwave 
pan and cover. Halfway 
through defrost, turn 
over and if possible, 
rearrange fillets. After 
DEFROST cycle, let 
rest 5 min. and 
refrigerate or cook.DEFROST
Use calculation 
Above
Shrimp, 
large 
(frozen)6 oz. 
(168 g) Place on plate and 
cover. After DEFROST 
cycle, refrigerate or 
cook.DEFROST
Use calculation 
Above
Heating and Defrosting Time Charts