User manual PANASONIC NN-T573

[. . . ] Microwave Cookery Book & Operating Instructions For Models: NN T573 Welcome to Panasonic Microwave Cooking Dear Owner, Thank you for purchasing a Panasonic Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. CONTENTS Safety Information Unpacking your oven Care and Cleaning Parts of your oven Important Information Microwaving Principles General Guidelines Containers to use Control Panel Operating Instructions Auto Weight Cooking NN-T573 Reheating Guidelines Reheating Charts Cooking Charts Increasing/ Decreasing Recipes 2 3 4 5 6-7 8 9-10 11-12 13 14-20 21-22 23 24-27 28-32 33 This microwave oven has the benefit of the Inverter System Inside. The new unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven. It also means that you benefit from having more space inside your oven, without taking up more room on your work surface. [. . . ] Cover and cook on HIGH power for 5 mins. Place in liquidiser and puree until smooth. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste. Cover and cook on MEDIUM power for 3-4 mins. Garnish with fresh chives. 25g (1oz) butter 2 garlic cloves, crushed 4 tbsp finely chopped parsley 400g (14oz) chestnut mushrooms, roughly chopped 15g (1/2 oz) dried porcini, rehydrated 125 ml (4 fl. oz) dry white wine 900ml (11/2 pint) vegetable stock 3 tbsp double cream salt & freshly ground black pepper Serves 4 Dish: 3 litre (6 pt) bowl 1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 mins. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 6-8 mins. Cover and cook on HIGH power for 5 mins. Add stock and cook on HIGH power for 15 mins. Place in liquidiser and puree until smooth. Cover and cook on MEDIUM power for 3-4 mins. or until piping hot. Ingredients 40 g (11/2 oz) dried Cep mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9 oz) Arborio rice 300 ml (1/2 pt) hot vegetable stock 12 basil leaves, torn Parmesan cheese shavings to garnish Wild Mushroom and Basil Risotto Dish: 3 litre (6 pt) casserole dish 1. Soak mushrooms in 300 ml (1/2 pt) warm water. Serves 6 2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power. Stir the mushrooms into the rice mixture. [. . . ] 59 Turbo Reheat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 V Vegetables + Vegetarian guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31-32 Cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Gratin Dauphinois . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]