User manual PANASONIC NN-T543WF

[. . . ] Microwave Cookery Book & Operating Instructions For Models: NN T553 T523 T543 NN NN Welcome to Panasonic Microwave Cooking Dear Owner, Thank you for purchasing a Panasonic Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. CONTENTS Safety Information Unpacking your oven Care and Cleaning Parts of your oven Important Information Microwaving Principles General Guidelines Containers to use Control Panels Operating Instructions Auto Weight Cooking NN-T553/NN-T523/ NN-T543 Reheating Guidelines Reheating Charts Cooking Charts Increasing/ Decreasing Recipes 2 3 4 5 6-7 8 9-10 11-12 13 14-20 21-22 23 24 25-28 29-33 34 This microwave oven has the benefit of the Inverter System Inside. The new unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven. It also means that you benefit from having more space inside your oven, without taking up more room on your work surface. [. . . ] · When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. · When doubling a recipe from 4 to 8 add on half the original cooking time, ie. DECREASING RECIPES · To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed. · Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over. on MEDIUM power for 2 servings. Using Recipes from Other Books The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use. Many cookbooks refer to 650 W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using other cookbooks, the 900 W output power of your oven must be allowed for. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary. Cooking for One · For one serving quarter ALL ingredients listed. · Choose a dish that is proportionally smaller than the one recommended in the recipe. · Use the same cooking power recommended in the original recipe. · 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. Do not sprinkle salt onto fish before cooking as this may make the fish dry. NOISE During cooking, popping sounds may be heard. [. . . ] 57 T Technical Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Turbo Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 V Vegetables + Vegetarian guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33 Cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]