User manual PANASONIC NN-D801

[. . . ] The symbol above, which is displayed on your oven door, indicates the heating category for your oven when cooking or reheating convenience foods. It is therefore very important that you refer carefully to the packet instructions on convenience foods. Some packet instructions only display information for B or D rated ovens. We therefore provide additional guidelines for reheating on pages 25-33 of this book. [. . . ] Tortellini 225 g HIGH 12 Tagliatelli 225 g HIGH 8-9 Spaghetti (Quick Cook) 225 g HIGH 5-7 Pasta Shapes (Quick Cook) 225 g HIGH 6-7 PASTRY ­ UNCOOKED Shortcrust Flan Case 23 cm (9") HIGH 3-4 Prick base of pastry, chill well. Thin & Crispy 400 g HIGH 4-5 Place on heatproof plate on turntable. Chops 360 g (2) MEDIUM 5-6 Place in microwave safe dish on rack on turntable. Joints MEDIUM 13-15 per Place on upturned saucer in microwave safe dish or drip tray 450 g (1 lb) on turntable. Easycook White 250 g HIGH 12-13 POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time. 31 Cooking Charts Weight/ Choice of Food Quantity Cooking Modes RICE ­ Place in a large microwave safe bowl. Easycook Brown 250 g HIGH Long Grain White 250 g MEDIUM Long Grain Brown 250 g MEDIUM Wild Rice & Brown Rice Mix 250 g MEDIUM MILK PUDDING ­ Place in a large microwave safe bowl. Flaked Rice 50 g SIMMER power HIGH Pudding Rice 50 g then SIMMER Tapioca 50 g SIMMER SAUSAGES from raw ­ CAUTION: Hot Fat!Chipolatas 227 g (8) HIGH Thick 454 g (8) HIGH FRESH VEGETABLES ­ Place in shallow microwave safe dish. Asparagus 450 g HIGH Aubergine 450 g HIGH Broad Beans 450 g HIGH Runner Beans 450 g HIGH French Beans 450 g HIGH Beetroot 450 g MEDIUM Broccoli 450 g HIGH Brussel Sprouts 450 g HIGH Cabbage ­ sliced 450 g HIGH Carrots 450 g HIGH Cauliflower ­ florets 450 g HIGH Celery 450 g HIGH Corn on the Cob 450 g HIGH Courgettes 450 g HIGH Leeks 450 g HIGH Mange Tout 450 g HIGH Marrow ­ cubed 450 g HIGH Mushrooms 450 g HIGH Parsnips ­ sliced 450 g HIGH Time Approx. · Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required. · There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours. · When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date. 34 Soups and Starters Ingredients 8 field mushrooms, approx. 150 g (5 oz) total weight 50 g (2 oz) butter 60 ml (4 tbsp) chopped mixed herbs 1 garlic clove, crushed seasoning Garlic Mushrooms with Herbs Dish: large flan dish Serves 4 1. Season and serve. 8 rashers streaky bacon, stretched and halved 450 g (1 lb) minced pork 60 ml (4 tbsp) breadcrumbs 5 ml (1 tsp) sage 1 onion, finely chopped 15 ml (1 tbsp) lemon juice 30 ml (2 tbsp) parsley, chopped 15 ml (1 tbsp) capers salt and pepper to taste Serves 4 Dish: 4 ramekin dishes 8 cm (3") diameter 1. Pour off excess liquid, and serve hot or cold with crusty French bread. Ingredients 25 g (1 oz) butter 15 ml (1 tbsp) olive oil 1 onion, finely chopped 350 g (12 oz) potatoes, diced 500 g (1 lb 2 oz) broccoli, cut into florets 850 ml (11/2 pts) vegetable stock 3 ml (1/2 tsp) grated nutmeg 150 ml (1/4 pt) semi skimmed milk 100 g (4 oz) stilton cheese, cubed Salt and pepper Broccoli and Stilton Soup Dish: large bowl Serves 4 1. Stir frequently. 35 SOUPS & STARTERS Ingredients Coarse Pork Pâtés Fish WHOLE FISH Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. If cooking 2 whole fish together, they should be arranged head to tail for even cooking. Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks. ARRANGING LIQUID Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water. [. . . ] 57 P Pasta, cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Pasta and Rice recipes Kedgeree. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Fruity Chicken Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Pesto Spaghetti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Tagliatelle Toscana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]