English ® Deutsch Nederlands Italiano Español NN-CT776 / NN-CT766 / NN-CT756 Français Microwave/Convection Cookery Book Kochbuch für die Mikrowellengeräte Kookboek voor combinatie magnetron-oven La Cuisine Gourmande avec Votre Four Combiné Recettario per forni a microonde combinati Recetario para microondas combinado
® E000B7N00EP M0506-0 Printed in the UK Panasonic Manufacturing U.K. Ltd.
Microwaving Principles Microwaving energy has been used in this country to cook and heat since early experiments with RADAR. Microwaves themselves are in fact present in the atmosphere all the time - both naturally and from manmade sources. Manmade microwaves include radar, radio and television waves, telecommunication links and car phones. If you follow our basic recommendations and keep your oven clean, then it will be completely safe.
English Inverter technology is the key Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities: • It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour.
English Quick Check Cookware Guide Microwave Oven Accessories Cooking Containers ✔ ● ● ● Use plain white kitchen towel for short cooking times only. DO NOT use patterned kitchen towel. DO NOT use melamine dishes. Use plastic dishes only if designed for microwave use. DO NOT cook foods high in fat or sugar, or foods that require a long cooking time (e.g. brown rice, Christmas Puddings) in plastic containers.
Combination Cooking Containers Oven Accessories ✔ ● For more information about combination modes, refer to operating instructions. ● ● DO NOT place metal containers directly onto wire rack - place onto metal tray. DO NOT use spring form tins for cakes. DO NOT use enamelled pie plates for cooking pastry items. ● ● ✗ Should arcing occur when cooking by Combination, press the Stop pad twice to cancel the program, then continue cooking on CONVECTION only.
PIERCING The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS. Dense foods e.g.
General Guidelines DISH SIZE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. QUANTITY Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. DENSITY Porous airy foods heat more quickly than dense heavy foods. SHAPE Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.
During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated. Tips for Defrosting Check the defrosting several times, even if you use the automatic buttons. Observe the standing times.
Defrosting Common Foods Select Defrost Power Min 270 W then the approximate time given below. The times given below are guidelines only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. It is not essential to cover food during defrosting.
Many convenience foods are readily available in supermarkets. You may also wish to reheat homecooked food or leftovers. This can all be done safely in your oven, however you must check the food carefully to see if it is piping hot before serving, just as you would in a conventional oven. Chilled foods to be reheated must also be stored correctly. How do I choose which method to reheat by? The heat method i.e. Microwave only or Combination, depends on the type of food to be reheated.
Reheating by Microwave Food READY-COOKED DISHES (cont.
Restoring cheese to room temperature Cheese removed from the refrigerator must be placed in the oven and "warmed" for 30 seconds-1 minute (depending on the size of the cheese) at 250 W. Blanching almonds or hazelnuts Cover with hot water and cook for 3-6 minutes on 1000 W (return to boil). Cool, drain and the skin is then easy to remove. Drying herbs Place absorbent paper on the turntable. Carefully spread out the finely chopped, fresh herbs on the paper. Repeat several times if necessary.
Convection/Bake Cooking Your oven can be used as a conventional oven using the CONVECTION/BAKE mode, which incorporates rear heating element with a fan to circulate the air on the CONVECTION/BAKE mode. Fan assisted ovens are very efficient therefore foods can be cooked quickly at a lower temperature, saving time and energy when the CONVECTION/BAKE mode is used. When using the oven on CONVECTION/BAKE there is NO microwave power, i.e.
English Grilling/Grill-Convection Cooking Grill: There are 3 GRILL settings: 1, 2 and 3. Most meat foods can be cooked on the hottest GRILL 1 setting. GRILL 2 and 3 settings are used for more delicate foods, or those that require a longer grilling time e.g. chicken portions. Unless otherwise stated in a chart or recipe, always use GRILL 1 setting. Grill-Convection The GRILL with fan-forced-air allows large pieces of meat to be properly cooked and roasted e.g.
Combination Cooking - Convection + Micro Power Combination cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven gives the traditional browning and crispness. All this happens simultaneously, resulting in most foods being cooked in 1/2-1/3 of the conventional cooking time. Not all foods are suited to cooking by this method and in many cases small items which cook quickly by CONVECTION will not gain anything by being cooked by Combination.
TABLE FOR REHEATING FRESH OR FROZEN FOODS Instructions: the symbol "+" signifies combination cooking. C signifies preheat pizza pan (place on glass tray for 5 mins. on 1000w). In all other cases, combination reheating does not use the pizza pan, the oven must be preheated to the stated temperature with the metal tray placed on the glass tray. For combination cooking the oven can be preheated to the indicated temperature with the metal tray. Cooking by Microwave only, requires the glass tray only.
FOOD WEIGHT OR QUANTITY FRESH Pizza 1 x 120 g 1 x 250 g 1 x 500 g 1 x 500 g 200°C + 250 W 3. 30 min. C 230°C + 250 W 3 min. (2) 230°C + 250 W 4-5 min. then GRILL1 2 min. (2) 230°C + 250 W 6 min. then GRILL1 2 min. (2) - 1 x 750 g - 300-400 g 1000 g 200°C + 600 W 5 min. (1) 230°C + 600 W 10-11 min. (7) Autogratin Autogratin 250 g 500 g 430 g - AutoBread then 10 min. stand 230°C + 100 W 14-15 min. 230°C + 100 W 11-12 min. then GRILL1 2 min.
Below are some examples of foods that can be cooked or reheated by Combination. It is essential that the correct accessories are used. If the food you wish to cook/reheat is not shown below, find a similar type of food and use the accessories as described. Reheating a. Garlic Bread b. Frozen Pizza. Place on high wire rack on metal tray. By placing the food on the high wire rack, the hot air will circulate to give a crisper base and sides. c.
Soups and Starters Guidelines General Tips - Homemade Soups POWER LEVEL DISH SIZE COVERING Use 1000 W to bring soup to the boil, then 440 W or 250 W power to cook (or see individual recipes). Always use a large dish or bowl - at least twice the capacity of the soup. Always cover soup with microwave cling film or the lid designed for the dish. REHEATING SOUP MEAT SOUPS For canned soups, or refrigerated soups, transfer to a microwave safe container, cover and reheat on 1000 W stirring frequently.
Ingredients cauliflower, divided into florets 1 carrot, sliced 1/ red and green pepper, diced 2 2 sticks of celery, sliced 1 clove of garlic, peeled and crushed 1 onion, peeled and sliced 25 g (1 oz) butter 15 ml (1 tbsp) tomato puree 396 g (14 oz) can tomatoes 1 litre (2 pt) hot vegetable or chicken stock 25 g (1 oz) egg noodles salt and pepper 1/ 2 Ingredients 225 g (8 oz) smoked haddock 15 ml (1 tbsp) single cream 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) horseradish 100 g (4 oz) cream cheese 15 ml (1 t
Fish Ingredients 350 g (12 oz) cod or huss, cubed 16 button mushrooms 8 cherry tomatoes 1 green pepper, cut into chunks 1 small can baby sweetcorn 1 small can pineapple chunks Marinade: 1/ small onion, grated 2 60 ml (4 tbsp) olive oil 60 ml (4 tbsp) lemon juice 2 cloves garlic, crushed 30 ml (2 tbsp) parsley, chopped Ingredients 4 Salmon Cutlets (800 g) salt freshly ground pepper olive oil 4 tomatoes Herbs de Provence 1 courgette 12 black olives Fish Kebabs Dish: shallow dish + wooden skewers Oven Access
over lemon juice. Cover and cook on 1000 W for 7-8 mins. (or AUTO PROGRAM FISH) until flesh flakes and is cooked. 2. Leave to stand covered.
Meat and Poultry Cooking Chart Summary Below we have summarised the main cooking methods and approximate times for manual (i.e. not AUTO) cooking. These cooking times will vary depending on the recipe preparation and any other ingredients included. As with any cooking, the meat should be checked to ensure that it is thoroughly cooked to your liking and if necessary, after STANDING, more time can be added. When calculating cooking times from the chart below, please note that 450 g = 1 lb.
TYPE OF MEAT MICROWAVE ONLY TIME (MINS.) COMBINATION COOKING (Preheat before cooking) Duck - whole roast - legs (1) - stew Rabbit 1000 W then 440 W or 250 W 1000 W 10 then 70 (2) 7-8 250°C + 250 W Grill 1 + 440 W 170°C + 440 W - 11-12 10-11 1 hr-1 hr 15 mins. - Game - roast - stew 1000 W 1000 W then 440 W or 250 W 5-6 10 then 70 (2) Grill Convection 250°C + 100 W 170°C + 440 W 10-12 1 hr 15-1 hr 30 (2) 1000 W 3-4 Grill Convection 250°C + 100 W 11 Chipolatas (2) TIME (MINS.
Ingredients Tandoori Chicken 4 chicken joints, skinned Oven Accessory: high wire rack and metal tray on glass tray Serves: 4 Marinade: 2 cloves garlic, crushed 1. Cut three slits in each piece of chicken, 2. Place chicken joints on high wire rack 25 g (1 oz) fresh root ginger, grated then place in a bowl. Mix all the on metal tray. Cook on Combination: 10 ml (2 tsp) ground coriander remaining marinade ingredients and 220°C + 250 W for 30 mins. or until 5 ml (1 tsp) ground cumin pour over the chicken.
Eggs are delicate products which require special attention. This is because if they are placed straight into the oven, they explode because of the pressure created inside the shell. Being broken, the yolk also explodes if the film covering it is not pierced. So push the tip of a toothpick into the centre of the yolk; if the egg is fresh, it will not spill out. The yolk and the white react differently to the microwaves and unfortunately the yolk cooks more quickly.
Ingredients 275 g (10 oz) flat mushrooms, approx. 2.5 cm (1”) in diameter, peeled and stalks removed 2 streaky bacon rashers 25 g (1 oz) grated cheese 3 ml (1/2 tsp) French mustard 50 g (2 oz) fresh breadcrumbs 1 egg 60 ml (4 tbsp) milk 15 ml (1 tbsp) fresh parsley, chopped 2 thin slices of cheddar cheese 1 tomato, thinly sliced Ingredients 8 chicken wings 30 ml (2 tbsp) clear honey 30 ml (2 tbsp) soy sauce 30 ml (2 tbsp) dry sherry 1 clove garlic, crushed 2.
The cooking times for dried vegetables in the microwave are much the same as with traditional cooking. On the other hand, these foodstuffs heat up very quickly, without taking on a reheated flavour, so long as they are in a closed vessel, with butter or sauce mixed in. For the cooking, use a big vessel (to avoid any overspill). Fully cover with water or stock. Leave to stand for at least 5 to 8 minutes after cooking. Rice Once the liquid reaches boiling point, cook for approx.
Ingredients 1 large aubergine, cubed salt 350 g (12 oz) tagliatelle, fresh 1 onion 1 clove garlic, crushed 15 ml (1 tbsp) olive oil 397 g (14 oz) tin of chopped tomatoes 5 ml (1 tsp) basil 15 ml (1 tbsp) tomato puree 15 g (1/2 oz) butter salt and pepper 8-10 black olives, stoned 100 g (4 oz) mozzarella, diced 30 ml (2 tbsp) parmesan cheese, grated Ingredients 175 g (6 oz) red lentils 450 ml (3/4 pt) water 1 onion, finely chopped 100 g (4 oz) cheese, grated 1 egg, beaten 45 ml (3 tbsp) milk 15 ml (1 tbsp) p
Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power ( English Vegetables 1000 W) For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water.
Ingredients 1 aubergine, sliced 1 onion, sliced 30 ml (2 tbsp) olive oil 1 clove of garlic, peeled and crushed 1 courgette, sliced 5 ml (1 tsp) salt 1 green pepper, trimmed and sliced 396 g (14 oz) can of tomatoes 15 ml (1 tbsp) mixed herbs salt and pepper to taste Ratatouille Dish: 20 cm (8”) casserole Oven Accessory: glass tray 1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water. 2. Combine onion, oil and garlic in casserole.
Ingredients Shortcrust Pastry 225 g (8 oz) plain flour 100 g (4 oz) margarine 1. Place flour and salt into a mixing bowl. pinch salt Rub the margarine into the flour until the 45 ml (3 tbsp) cold water mixture resembles fine breadcrumbs. 2. Sprinkle the water over and mix in using a round bladed knife. Ingredients Choux Pastry 50 g (2 oz) butter 150 ml (1/4 pt) water 1. Place butter and water in a large jug 1 / 65 g (2 2 oz) plain flour sifted and heat on 1000 W for 2-3 mins.
Ingredients Savoury Choux Puffs 1 quantity of choux pastry Makes: 20 Filling: Dish: baking sheet + small bowl Oven Accessory: high wire rack then glass tray 50 g (2 oz) butter 225 g (8 oz) cream cheese 1. Pipe out walnut sized balls of choux 2. Melt the butter until just warm on 2 garlic cloves, peeled and crushed pastry on a lightly greased, slightly 600 W for 2-3 mins. 10 ml (2 tsp) each of finely chopped wetted baking sheet. Preheat 3.
Swiss Cheese Flan Dish: 23 cm (9”) flan dish Oven Accessory: glass tray then metal tray Serves: 6 1. Rub butter into flour until it resembles fine breadcrumbs. Add water to form a dough. Roll out and line dish. Prick base all over with a fork. Chill for 15 mins. Line with a piece of paper towel and cook on 1000 W for 3-4 mins. or until dry. 2. Shake the grated cheese and flour together in a plastic bag. Mix remaining ingredients in a large bowl. Add the cheese and stir well.
Ingredients Mushroom Tart 1 roll of shortcrust pastry (approx. 300 g) Serves: 6-8 400g (14 oz) mushrooms Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Oven Accessory: glass tray then metal tray on glass tray 20g (1 oz) butter 20g (1 oz) flour 1. Wash and cut the mushrooms. Cook this béchamel, then the eggs and the a little milk the mushrooms covered on 1000 W cream. Season. 3 eggs for 10 minutes. Drain, reserving the 4. Preheat the oven on 250°C with the 50g (2 oz) cream 1 metal tray.
Ingredients 100 g (4 oz) self-raising flour 100 g (4oz) caster sugar pinch of salt 25 g (1 oz) cocoa or drinking chocolate 50 g (2 oz) margarine 1 egg, beaten 60 ml (4 tbsp) milk 5 ml (1 tsp) vanilla essence Sauce: 100 g (4 oz) soft brown sugar 25 g (1 oz) cocoa or drinking chocolate 150 ml (1/4 pt) hot water Chocolate Fudge Pudding Dish: 20 cm (8”) souffle dish Oven Accessory: glass tray 1. Place flour, sugar, salt and cocoa into a mixing bowl. Melt margarine in a small dish on 600 W for 45 secs-1 min.
Ingredients Bourdaloue Tart 1 roll of sweet shortcrust pastry 3-4 poached pears ( tinned or cooked in a Dish: metal tart tin (Ø 27 cm) microwave) Oven Accessory: metal tray on glass tray 3 spoons of apricot jam 1. Prepare the almond cream by Almond cream: combining all ingredients with the 100g (4 oz) ground almonds creamed butter. 80g (3 oz) sugar 50g (2 oz) butter 2. Preheat the oven on Convection 250°C with the metal tray. 25g (1 oz) flour 2 spoons of rum 3. Line the tart case with the pastry.
Banana Cake Ingredients 100 g (4 oz) plain flour 100 g (4 oz) self raising flour 175 g (6 oz) butter 175 g (6 oz) caster sugar 5 ml (1 tsp) vanilla essence 3 eggs 45 ml (3 tbsp) milk 2-3 thin slices of citron peel (optional) Madeira Cake English Cakes and Biscuits Ingredients 100 g (4 oz) butter 275 g (10 oz) caster sugar 2 eggs, beaten 350 g (12 oz) self raising flour 3 ml (1/2 tsp) baking powder 3 ml (1/2 tsp) bicarbonate of soda 3 ml (1/2 tsp) salt 3 ripe bananas 5 ml (1 tsp) vanilla essence 75 ml (3
Ingredients 50g (2 oz) butter 50g (2 oz) muesli 25g (1 oz) flour 70g (3 oz) sugar 1 egg 50g (2 oz) ground biscuits 2 pinches of cinnamon or ground ginger 5 ml (1 tsp) bicarbonate of soda Muesli Biscuits Dish: 1 x baking sheet (32 x 32 cm) Oven Accessory: glass tray and high wire rack 1. Preheat oven on 250°C with high wire rack. Mix all ingredients in a bowl with softened butter. 2. Make little piles of mixture with a teaspoon on a baking sheet which is greased/covered with greaseproof paper.
English Bread Microwaved Bread ● Microwaves are ideal for preparing quick loaves and rolls. Because there is no external heat in the oven, do not expect a browned crust to form, however the top of loaves or rolls can be brushed with beaten egg before cooking and sprinkled with poppy seeds, sesame seeds or cracked wheat to give colour and variety. ● Your microwave offers an excellent quick proving method. See recipe below. ● Remove loaves from dish as quickly as possible to help the bottom dry.
Preserves Guidelines Making jams, marmalades and chutneys by microwave is much quicker and cleaner than using a large pan on the hob. One of the main advantages is that preserves can be made in small batches, using fresh or frozen fruit exactly when it suits you. STERILIZING JARS Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on 1000 W until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper.
Ingredients 1 small onion, finely chopped 1 clove garlic, crushed 25 g (1 oz) butter 225 g (8 oz) chicken livers 5 ml (1 tsp) dried oregano 15 ml (1 tbsp) Dry Vermouth salt and freshly ground black pepper 50 g (2 oz) butter 1 slice of lemon, quartered 2 green stuffed olives, halved Garnish: parsley Italian Chicken Paté Dish: small casserole + serving dish Oven Accessory: glass tray 1. Place the onion, garlic and butter in dish. Cover and cook on 1000 W for 3 mins. or until onion is soft. 2.
Chinese Dinner Party Ingredients Peking Style Duck 1 duck approximate weight 1.5 kg (3 lb) Dish: oven accessories Serves: 4 30 ml (2 tbsp) honey Oven Accessory: metal tray, high wire rack, glass tray Pancakes: 225 g (8 oz) plain flour, sieved 1. Place duck breast side down on the sesame oil and place the other on top. 175 ml (6 fl. oz) boiling water high wire rack and place on metal tray. Roll out together to form a thin circle 15 ml (1 tbsp) sesame seed oil Cook on Combination: 200°C + 18 cm (7”) diameter.
Pork Chow Mein Dish: large casserole Oven Accessory: glass tray Serves: 4 1. Cook the onion, garlic and oil covered in a dish for 2-3 mins. on 1000 W. 2. Mix together the soy sauce, sherry and cornflour. Mix with the meat, add to the onion and garlic and mix in the spring onions, pepper, celery, cabbage and ginger. Pour over the hot stock, stir and cook covered on 600 W for 12-15 mins. or until cooked through, stirring halfway.
Thai Dinner Party Ingredients Fragrant Chicken Soup 30 ml (2 tbsp) Thai hot curry paste Dish: large bowl 600 ml (1 pt) hot chicken stock 100 g (4 oz) skinned boneless, Oven Accessory: glass tray chicken breast, thinly sliced 1. Blend the paste and stock in a bowl. 200 g (7 oz) fresh beansprouts Cover and cook on 1000 W for 33 spring onions, finely sliced 4 mins. Strain and return liquid to bowl. 15 ml (1 tbsp) lemon juice Serves: 4 2.
