User manual PANASONIC NN-S244BL

[. . . ] It is important not to defeat or tamper with the safety interlocks. Under normal conditions oven will not operate with door open. (b) Do not place any object between the oven front face and the door or allow soil or cleaner residue to accumulate on sealing surfaces. (c) Do not operate the oven if it is damaged. [. . . ] Pierce whole egg yolks and whites, clams, oysters, chicken livers, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch strip of skin peeled before cooking. Score sausages and frankfurters. Browning Shape Uniform sizes heat more evenly. The thin end of a drumstick will cook more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the center of the dish and thick pieces toward the edge. Size Thin pieces cook more quickly than thick pieces. Starting Temperature Foods that are room temperature take less time to cook than if they are chilled or refrigerated or frozen. Foods will not have the same brown appearance as conventionally cooked foods or those foods which are cooked utilizing a browning feature. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine; brush on before cooking. For quick breads or muffins, brown sugar can be used in the recipe in place of granulated sugar, or the surface can be sprinkled with dark spices before baking. 15 Cooking Techniques Spacing Cooking Techniques Shielding Thin areas of meat and poultry cook more quickly than meaty portions. To prevent overcooking, these thin areas can be shielded with strips of aluminum foil. Wooden toothpicks may be used to hold the foil in place. Timing A range in cooking time is given in each recipe. Meat is done when fork-tender or splits at fibers. Chicken is done when juices are clear yellow and drumstick moves freely. Fish is done when it flakes and is opaque. Cake is done when a toothpick or cake tester is inserted and comes out clean. Candy is done when it reaches the proper temperature for each stage of crystallization. 16 Using Your Microwave Oven WARNING: Do not use aluminum foil during cooking cycle. Meat should be prepared as with conventional cooking. Always thoroughly defrost meat before cooking. Place the meat on a microwave roasting rack or microwave-proof plate and place on the turntable. Cook according to the Meat Cooking Chart (below). Use the longer time for large meats and the shorter time for smaller meats. [. . . ] 3. Tocino 4 rebanadas Use un plato rigido. Cubralo con toallas de (100-133 g) papel. Si el bacon no se cocina a su gusto, 6 rebanadas continúe calentándolo añadiendo más tiempo. (150-183 g) 10 rebanadas (260-300 g) 14 rebanadas (366-400 g) Comida 4. Sopa 1, 2 tazas Siga las instrucciones del fabricante para cantidades de liquido, cubierta o mesclado. [. . . ]