User manual PANASONIC NN-S587WAS

[. . . ] Press. Hold "Start" Pad until "L" appears in the display. Select recipe Hold "Start" Pad until "L" disappears in the display. Select serving/weight Press. To Use as a Kitchen Timer (see page 10) Press. To reheat using Auto Reheat Pad (see page 11) Press. Thru Press. Press. Panasonic Consumer Electronics Company, Division of Matsushita Electric Corporation of America One Panasonic Way Secaucus, New Jersey 07094 Panasonic Sales Company, Division of Matsushita Electric of Puerto Rico, Inc. 9. 5 San Gabriel Industrial Park, Carolina, Puerto Rico 00985 Part No. [. . . ] As the quantity of the food increases so does the cooking time. When cooking small amounts of food such as one or two potatoes, do not leave oven unattended. The moisture content in the food may decrease and a fire could result. Foods with skins or membranes must be pierced scored or have a strip of skin peeled before cooking to allow steam to escape. 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. Whole poultry is completely cooked when the juices run clear from the inside thigh when it is pierced with a sharp knife. Poultry pieces should be pierced with a sharp knife through the thickest part to ensure that the juices are clear and the flesh is firm. Timing A range in cooking time is given in each recipe. The time range compensates for the uncontrollable differences in food shapes, starting temperature and regional preferences. Always cook food for the minimum cooking time given in a recipe and check for doneness. If the food is undercooked, continue cooking. It is easier to add time to an undercooked product. Once the food is overcooked, nothing can be done. Individual foods, such as baked potatoes, cupcakes and appetizers, will cook more evenly if placed in the oven equal distances apart. When possible, arrange foods in a circular pattern. Stirring Stirring is usually necessary during microwave cooking. We have noted when stirring is helpful, using the words once, twice, frequently or occasionally to describe the amount of stirring necessary. Always bring the cooked outside edges toward the center and the less cooked center portions toward the outside of the dish. Covering Rearranging Rearrange small items such as chicken pieces, shrimp, hamburger patties or pork chops. [. . . ] (113, 227g) 1, 2, 3, 4 piezas 1, 2, 3, 4 piezas 4, 8, 12, 16 oz. (170, 284, 454g) 1/2, 1, 11/2 tazas 6, 12, 18, 24 oz. (113, 207, 340, 454g) Consejos Coloque la avena en un tazón para microondas y agregue agua de acuerdo con las instrucciones del paquete. Mezcle bien después de calentarla. [. . . ]