User manual PANASONIC NN-T573SBBPQ

[. . . ] Microwave Cookery Book & Operating Instructions For Models: NN T573 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 Panel Operating Instructions Auto Weight Cooking NN-T573 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 24-27 28-32 33 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. [. . . ] · 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. 33 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. Ingredients 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 STARTERS Coarse Pork Pâtés Dish: 4 ramekin dishes 8 cm (3") diameter 1. Mix all ingredients together and press into ramekins. Serves 4 3. Pour off excess liquid, and serve hot or cold with crusty French bread. SOUPS & 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. 34 Ingredients 25g (1oz) butter 1 onion coarsely chopped 675g (11/2 lb) carrots thickly sliced 1 litre (13/4 pints) vegetable stock grated zest of 1/2 orange 90ml (6 tbsp) orange juice 60ml (4 tbsp) crème fraiche salt & black pepper 1 tbsp snipped fresh chives Carrot and Orange Soup Dish: 3 litre (6 pt) bowl Serves 4 1. Garnish with fresh chives. 25g (1oz) butter 2 garlic cloves, crushed 4 tbsp finely chopped parsley 400g (14oz) chestnut mushrooms, roughly chopped 15g (1/2 oz) dried porcini, rehydrated 125 ml (4 fl. oz) dry white wine 900ml (11/2 pint) vegetable stock 3 tbsp double cream salt & freshly ground black pepper Serves 4 Dish: 3 litre (6 pt) bowl 1. or until piping hot. Ingredients 40 g (11/2 oz) dried Cep mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9 oz) Arborio rice 300 ml (1/2 pt) hot vegetable stock 12 basil leaves, torn Parmesan cheese shavings to garnish Wild Mushroom and Basil Risotto Dish: 3 litre (6 pt) casserole dish 1. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Serving suggestion: Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and serve garnished with shavings of Parmesan cheese. 35 SOUPS & STARTERS Ingredients Cream of Mushroom Soup 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. FISH ARRANGING Thin fillets of fish i. e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. [. . . ] 28 T Technical Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Turbo Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 V Vegetables + Vegetarian guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31-32 Cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]