User manual PANASONIC NN-T221

[. . . ] Microwaves leave most foods tastier and leave you with less washing up, but don't expect to become a perfect microwave cook overnight ­ some of the methods are very different to those used in conventional cooking. Home Economists program the ovens especially for the UK market. The recipes are also tested many times to ensure you achieve successful results at home. We hope you enjoy using your new oven but should you require any further help or explanation, phone our RECIPES Soups and Starters Fish Meat and Poultry Pasta and Rice Cheese and Egg Dishes Vegetables/Vegetarian Puddings and Desserts Sauces Baking Preserves Technical Specification Building in your Oven Index 35 36-38 39-42 43-44 45-46 47-50 51-53 54 55-56 57-58 59 59 60-61 862108 COOKERY ADVICE LINE 01344us on-line at Write to the address below, or contact test. kitchen@panasonic. co. uk Alternatively visit our web site at www. cooking-corner. co. uk Carol Cook The Microwave Test & Development Kitchen Panasonic Consumer Electronics U. K. [. . . ] · Allow half to two-thirds of the original cooking time, ie. on MEDIUM power for 4 servings will become 15-20 mins. on MEDIUM power for 2 servings. Using Recipes from Other Books The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use. Many cookbooks refer to 650 W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using other cookbooks, the 900 W output power of your oven must be allowed for. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary. Cooking for One · For one serving quarter ALL ingredients listed. · 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. · Always check the food during cooking. · 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. Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks. ARRANGING 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. FISH 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. Ingredients 4 trout, 350 g (12 oz) each Stuffing: 1 bunch spring onions, finely chopped 100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange 21/2 cm (1") cube fresh ginger, peeled and grated dash of Soy sauce juice of 1 orange juice of 1 lime black pepper 25 g (1 oz) butter Stuffed Citrus Trout Dish: large shallow dish Serves 4 1. Wash, cut the heads off the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish. Dot with butter, cover and cook on HIGH power for 10-12 mins. [. . . ] 31 Preserves Soft Fruit Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Orange Marmalade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 T Technical Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]