Mode d'emploi PANASONIC N A 873

[. . . ] CHAOS DEFROST Turbo-Bake Microwave Cookery Book Downloaded from www. Manualslib. com manuals search engine For Models: NN A883 A823 A873 NN NN & Operating Instructi Instructions A813 NN 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 Panels Operating Instructions • Setting the Clock • Microwaving/defrosting • Grilling • Convection cooking • TURBO-BAKE cooking • Combination Cooking Auto Sensor/Sensor Combination Programs Auto Weight Programs Cooking and Reheating Guidelines Reheating Charts Cooking Charts Adapting Recipes 2 3 4 5 6-7 8 9-10 11-12 13 14-38 15 15-20 21-22 23-25 26-27 28-34 35-36 37-38 39 40-44 45-52 53 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. [. . . ] Carefully lift onto a baking sheet and chill for 20 mins. Cook on Combination: CONVECTION 220˚C + SIMMER power for 20-25 mins. Serve hot with soured cream combined with chopped parsley. Ingredients 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 large onion, sliced 15 ml (1 tbsp) oil 40 g (11/2 oz) butter 40 g (11/2 oz) flour 3 ml (1/2 tsp) mustard 600 ml (1 pt) milk salt and pepper 100 g (4 oz) Red Leicester cheese 600 g (11/4 lb) cooked jacket potatoes, sliced 75 g (3 oz) wholemeal breadcrumbs Family Fish Pie Dish: large casserole Serves 4 Oven Accessory: glass turntable + metal tray 1. Add lemon juice, cover and cook on HIGH power for 3 mins. Cover and cook on HIGH power for 3 mins. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a further 15 secs. Add milk and seasoning, gradually stir to a smooth paste. or until the sauce is thick and bubbling. Add 75 g (3 oz) of grated cheese to the sauce and stir well. Flake the fish and arrange in a serving dish. Add onions and place the sliced potatoes on top. Sprinkle with breadcrumbs and remaining cheese. Cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until golden brown and piping hot. Ingredients 4 tbsp natural low fat yogurt 2 tbsp sun-dried tomato pesto 2 tbsp chopped fresh parsley or dill 2 x 175g (6 oz) cod or haddock fillets, skinned Sun Dried Tomato Fish Bake Oven Accessory: glass turntable + metal tray + high wire rack 1. Mix the yoghurt, pesto and 1 tablespoon of the parsley or dill and season well. Place fish fillets on metal tray on high wire rack and pour over the yoghurt sauce. Cook on Combination: GRILL 2 + MEDIUM power for 8-9 mins. Serves 2 4. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread. 59 Downloaded from www. Manualslib. com manuals search engine F I S H Ingredients 225 g (8 oz) tomatoes 125 ml (4 fl. oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed 1. 2 ltr (2 pt) fish stock salt and black pepper 150 ml (1/4 pt) dry white wine 4 sprigs thyme small piece of orange peel 4 strands saffron 5 ml (1 tsp) chilli sauce 450 g (1 lb) cod, haddock or coley 450 g (1 lb) mixed seafood 4 large fresh prawns bunch of dill to garnish Ingredients 50 g (2 oz) butter 50 g (2 oz) flour 450 ml (3/4 pt) milk 100 g (4 oz) Cheddar cheese, grated salt and pepper pinch grated nutmeg 450 g (1 lb) frozen spinach 450 g (1 lb) smoked haddock fillet, skinned 50 g (2 oz) breadcrumbs Bouillabaisse Dish: 3 litre (6 pt) casserole Serves 6 Oven Accessory: glass turntable 1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato puree in a large bowl, heat on HIGH power for 1 min. Add the onions and leek, cook on HIGH power for 3-4 mins. [. . . ] 41, 51 Mince pies, reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39, 42 O Orange Marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 P Pasta, Rice and Bean recipes Kedgeree. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Lentil Biryani. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Roast Vegetable and Pasta Gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Spicy Tomato Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Spinach and Ricotta Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Tagliatelle Toscana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Tuna Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Vegetable and Chick Pea Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Wild Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Pastry Choux Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Shortcrust Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Suetcrust Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Pastry Recipes Apple Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Apple Strudel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Baked Jam Roly Poly Pudding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Chicken and Stilton Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Chocolate Eclairs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Congress Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Lemon Meringue Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Minced Beef and Onion Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 Pecan Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Savoury Potato Plait. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Pizzas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Pork guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 G Game, cooking charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]