User manual PANASONIC NN-GD559WEPG

[. . . ] English Nederlands Deutsch Microwave Cookery Book Magnetron Kookboek Mikrowellen Kochbuch Livre de recettes pour micro-ondes Recetario para Microondas Ksiqøka kucharska dla kuchni mikrofalowej Français Italiano Polski NN-GD569M / NN-GD559W / NN-SD459W For further information, please also refer to the operating instructions. Weitere Informationen entnehmen Sie bitte der beigelegten Bedienungsanleitung. Voor meer informatie verwijzen wij U naar de gebruiksaanwijzing. Pour plus dinformations veuillez vous référer à notre mode demploi. Para más información, consulte el manual de instrucciones. Bliszc szczególy dotyczce danego modelu podane s w fabrycznej instrukcji obslugi. © Copyrighted by Panasonic Manufacturing ltd. 2007 Inverter technology is the key Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities: · It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour. [. . . ] Heat on 1000 W for 2 minutes then allow to stand for 5 minutes. You can rub a clove of garlic on the slices of bread before cutting them or drizzle with a few drops of olive oil. How to obtain more juice from an orange or a lemon Before squeezing, place orange or lemon in microwave for 30-40 seconds on 1000 W, then squeeze immediately; this will produce more juice. Melting butter 100 g of butter in a ramekin dish covered with a saucer will melt in around 1 minute at 600 W. Melting chocolate Break 100 g chocolate into little pieces into a bowl and heat at 600 W for 2-21/2 minutes (the time may vary depending on the cocoa and sugar content). Leaving dough to prove Place the covered dough in the oven and heat for around 5 minutes on v (for 500 g of dough). Leave the dough in the oven (away from air currents) until it has doubled in volume. Making mulled wine In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar according to taste. "Deodorise" your oven To rid your oven of that "fishy" smell, place a bowl of white wine vinegar or water with the juice of a lemon inside the oven. Wipe off the steam that collects on the oven walls. Preparing a hot compress Heat a clean, damp, folded cloth on a plate for 1-2 minutes on 1000 W. Check temperature before applying the cloth. (for 150g). En-18 Defrosting guidelines The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook. For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, just select the 270 watts DEFROST v pad and set the required time. The oven then divides this time into 8 stages. These stages alternate between defrosting (total of 4) and standing (total of 4). During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated. Tips for defrosting Check the defrosting several times, even if you use the automatic programs. Observe the standing times. Standing times Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour. During this standing time, the temperature becomes evenly distributed and the food is defrosted by conduction. NB If the food is not going to be cooked immediately, store it in the refrigerator. [. . . ] Meat salted before cooking. Combination. Cake remains uncooked in centre when cooked by MICROWAVE. Scrambled or poached eggs tough and rubbery when cooked by MICROWAVE. Quiche/Egg Custards are tough and rubbery when cooked by MICROWAVE. Quiche/Egg Custards are tough and rubbery when cooked by Combination. [. . . ]