User manual PANASONIC NNCT870WBPQ

[. . . ] Operating Instructions and Cookery Book Microwave, Grill and Convection Oven Model No: NN-CT890S NN-CT880M NN-CT870W For domestic use only Important safety instructions Please read carefully and keep for future reference Standard Conversion Chart Weight 1/ 2oz ­ 1oz ­ 2oz ­ 3oz ­ 4oz ­ 5oz ­ 6oz ­ 7oz ­ 8oz ­ 9oz ­ 10oz ­ 11oz ­ 12oz ­ 13oz ­ 14oz ­ 15oz ­ 1lb/16oz ­ 15g 25g 50g 75g 100g 150g 175g 200g 225g 250g 275g 300g 350g 375g 400g 425g 450g When using recipes in this book always follow metric or imperial measurements. In some recipes the conversions are not a direct equivalent due to recipe result. Important Notice 1000W E Microwave symbol The IEC (60705) power output (watts) The heating category for small packs of food Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cooking times accordingly. [. . . ] Leave to cool before serving. 78 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. Wipe out oven with a dry cloth. Whole fish 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. When is fish cooked? Fish is cooked when it flakes easily and becomes opaque. 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. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid. Liquid Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water. When cooking Frozen fish, add liquid as above for even cooking. Do not sprinkle salt onto fish before cooking as this may make the fish dry. Noise During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick. Ingredients 1. 0 Kg (2lb 2oz) mussels 15ml (1tbsp) olive oil 1 onion finely chopped 2 garlic cloves, crushed 150ml (5fl. oz) dry white wine 1 bunch flat-leaf parsley, finely chopped Steamed Mussels with Garlic Dish: large shallow dish Oven Accessory: glass turntable Serves 4 1. Scrub mussels and pull off any beards discarding any broken or open shells. Place on glass turntable and cook on HIGH MICROWAVE for 2 mins. Add wine and cook on HIGH MICROWAVE for 3 mins. Add the mussels and cook on HIGH MICROWAVE for 5-6 mins. Add the parsley and stir before serving. 79 Ingredients 4 salmon fillets each 100150g (4-6oz) marinade 15ml (1tbsp) honey 30ml (2tbsp) dark soy sauce 15ml (1tbsp) sherry 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated Soy and Honey Salmon Dish: small bowl Oven Accessory: glass turntable Serves 4 1. Pour marinade over salmon in dish and leave to marinate for 2-3 hrs in the fridge. Cover salmon with pierced cling film and place on glass turntable. Cook salmon on MEDIUM MICROWAVE for 6-7 mins, basting halfway. NOTE: For 2 fillets the marinade quantities should be halved and total cooking time reduced to 3-4 mins. on MEDIUM MICROWAVE. Ingredients 4 salmon fillets each 100150g (4-6oz) marinade 45ml (3tbsp) white wine 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated mango salsa 2 red chillies, seeds removed, thinly sliced 100g (4oz) peeled cooked prawns 4 spring onions, thinly sliced 1 small garlic clove, finely chopped 1 ripe but firm avocado, peeled and chopped ½ ripe mango, peeled and chopped 1 lime, juice of Salmon with Mango Salsa Dish: shallow dish Oven Accessory: glass turntable Serves 4 1. Pour marinade over salmon in dish and leave to marinate for 2-3 hrs in the fridge. [. . . ] The heat given off from the cooking food warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isnt an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam. [. . . ]