User manual PANASONIC NN-D998W

[. . . ] 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 23-27 of this book. ALWAYS check the progress of the food as it cooks or reheats by simply opening the door. [. . . ] Check that branded re-cycled kitchen towel is recommended for microwave use. Do not use waxed or plastic coated cups as the finish may melt in the oven. Greaseproof paper can be used to line the base of dishes and to cover fatty foods. With continued use and with prolonged exposure they will crack and could ignite. CLING FILM Use microwave cling film to cover food that is to be reheated, or cooked, taking care to avoid the film being in direct contact with the food. ALUMINIUM FOIL Small amounts of smooth aluminium foil can be used to SHIELD joints of meat during defrosting and cooking. As the microwaves cannot pass through the foil this prevents the shielded parts from overcooking or overdefrosting. The foil must not touch the sides or roof of the oven, as this may cause arching and damage your oven. ROASTING BAGS These are useful when slit up one side to tent a joint of meat when roasting by power and time. Do not use the metal twists supplied. 13 Microwave Cooking for NN-E205 / NN-E232 Wattage High Medium Low Warm 800 Watts 600 Watts 360 Watts 90 Watts · Turn dial to select power level. · Set cooking time by turning dial. For short cooking times always turn the dial to 2 mins and then adjust to time required. N. B. Whole chicken, meat joints Bread This program is suitable for small items which are required for immediate use, they may feel warm straight after defrosting. Loaves can also be defrosted on this program but these will require standing time to allow the centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves cut in half. cheesecake. Meat Items (mince/chops/chicken portions) It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large shallow dish. THIS PROGRAM IS NOT SUITABLE FOR SAUSAGES, these can be defrosted manually using Defrost power and time. Chops and chicken portions should be arranged in a single layer and turned frequently during defrosting. Meat Joints / Whole Chickens Whole chickens and meat joints will require shielding during defrosting especially if it is a particularly fatty piece. Protect wings, breast and fat with smooth pieces of aluminium foil secured with cocktail sticks. Standing time of at least 1 hour should be allowed for joints after defrosting. 17 Defrosting Guidelines For Best Results: 1. Meat joints and chickens should be placed on an upturned saucer or on a plastic rack if you have one. Check food during defrosting, as foods vary in their defrosting speed. Always turn or stir the food especially when the oven "beeps''. [. . . ] Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3-4 mins. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. and then stir with a fork. Ingredients 1 medium aubergine, diced salt, 15 ml (1tbsp) oil 1 clove of garlic, chopped pinch cayenne pepper 5 ml (1tsp) ground coriander 3 ml (1/2tsp) ground cumin 3 ml (1/2tsp) turmeric 2. 5 cm (1") root ginger, peeled & sliced 1 /2 small cauliflower, divided into florets 1 medium potato, diced 50 g (2oz) green beans, sliced 1 /2 fresh chilli, deseeded and sliced 150 ml (1/4pt) vegetable stock 200 g (7oz) can chopped tomatoes 50 g (2oz) cashew nuts Vegetable Curry Serves 2 Dish: 3 litre (6pt) casserole 1. Combine oil, garlic and spices in the casserole, cover and cook on HIGH power for 2 mins. [. . . ]