Related Manuals for Panasonic NN-ST459W
Summary of Contents for Panasonic NN-ST459W
- Page 1 Microwave Cookery Book & Operating Instructions For model: NN-ST459W / NN-ST469M Important safety instructions Please read carefully and keep for future reference...
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Page 2: Standard Conversion Chart
– 150ml – 300ml ¤ Cookery advice line 01344 862108 – 450ml Customer Care Centre 0844 8443868 – 600ml Selected Spares and Accessories: – 1 litre Order direct on line at www.panasonic.co.uk or by telephoning the Customer Care Centre number above. - Page 3 Welcome to Panasonic Microwave Cooking Contents Recipes ¤ Cookery advice line 01344 862108 (Opens 4 days a week) test.kitchen@panasonic.co.uk www.cooking-corner.co.uk The Microwave Test & Development Kitchen Panasonic Consumer Electronics U.K Willoughby Road Bracknell Berks RG12 8FP...
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Page 4: Important Safety Instructions
Important safety instructions Read carefully and keep for future reference IMPORTANT: Voltage & Power WARNING: THIS APPLIANCE MUST BE EARTHED. -
Page 5: Unpacking Your Oven
Unpacking your oven Placement of your oven Examine Your Oven Guarantee Cord N.B. Using your oven Storage of Accessories... - Page 6 Care & Cleaning of your Microwave Oven - IMPORTANT It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.
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Page 7: Parts Of Your Oven
Parts of Your Oven Glass Turntable Door Safety Lock System See-through Oven Window External Air Vents Display Window Microwave Feed Guide (Do not remove) Control Panel Identification Plate Power cord label Power cord Roller Ring Door Release Pad Door Safety Lock System... - Page 8 Important Information – Read Carefully Safety Boiled Eggs. Foods with Skins. Short Cooking Times Liquids. Important. Small quantities of food. Lids. NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE. Foods low in moisture. Deep Fat Frying. Christmas Pudding.
- Page 9 Important Information – Read Carefully Meat Thermometer. Fan Motor Operation. Utensils. Paper, Plastic. Babies Bottles and Food Jars. Reheating. Arcing Maximum weight on turntable Standing Time. Keeping Your Oven Clean.
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Page 10: Microwaving Principles
Microwaving Principles Important notes How microwaves cook food Foods Not Suitable for Cooking by Microwave Only 13 Amp fused socket Reflection Boiled Eggs Transmission Standing time... -
Page 11: General Guidelines
General Guidelines Piercing Standing time Moisture content Cling film... - Page 12 General guidelines Dish size Quantity Spacing Shape Density Covering Arranging Starting temperature Turning and stirring Liquids Checking food Cleaning...
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Page 13: Containers To Use
Containers to use Testing Dishes for Suitability Result Quick check guide to cooking utensils Oven glass Pottery, earthenware, stoneware Foil/metal containers China and ceramic... - Page 14 Plastic Cling film Roasting bags Paper Aluminium foil Wicker, wood, straw baskets...
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Page 15: Control Panels
Control Panels Display Window NN-ST459W / NN-ST469M* Time Pads Auto Weight Microwave Programs Auto Weight Defrost Programs Microwave Power Setting Turbo Reheat Pad Delay/Stand Pad: Clock Pad: lb/oz Conversion Pad Weight Selection Pads Stop/Cancel Pad: Before Cooking: During Cooking: Start Pad:... -
Page 16: Let's Start To Use Your Oven
Let’s Start to Use your Oven NN-ST459W / NN-ST469M* Plug in Press Clock Pad Demonstration Mode Select Power Press Time Pad Press Start Pad D 1 : 00 Child Lock Note:... -
Page 17: Setting The Clock
Setting the Clock Press Clock Pad Press Time Pads Press Clock Pad N.B. Microwave Cooking and Defrosting There are 6 different microwave power levels available. Selecting Microwave Power Level Power Press Level Wattage... -
Page 18: Turbo Reheat
Turbo Reheat Using the Delay/Stand Feature To Set a Standing Time: To Set a Delay Start: Notes... -
Page 19: Auto Weight Defrost
Microwave Cooking and Defrosting Accessory to use: Two Stage Cooking: Three Stage Cooking: Auto Weight Defrost Program Weight Range Suitable Foods... - Page 20 Auto Weight Defrost Programs The CHAOS Theory IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. (See page 19). 1st Beep 2nd Beep 1st Beep Turn Shield Turn or break up Category 1 Category 2 Category 3...
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Page 21: Defrosting Guidelines
Defrosting Guidelines Tips... - Page 22 Defrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing Time per 450g (1lb) Fish General...
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Page 23: Auto Weight Reheat / Cook Programs
Auto Weight Reheat / Cook Programs Guidelines for Use Minimum/Maximum Weights to use on Auto Weight Programs Program Minimum Maximum... -
Page 24: Auto Weight Cook Programs
Auto Weight Cook Programs 2 Chinese style 1 Curry 3 Pasta 4 Jacket potatoes 6 Fresh Fish 5 Fresh Vegetables *IMPORTANT NOTE:... -
Page 25: Cooking And Reheating Guidelines
Cooking and Reheating Guidelines Mince pies - CAUTION Christmas puddings and liquids - CAUTION When is food reheated? Do not leave unattended. Do not add extra alcohol. Babies’ bottles - CAUTION Canned foods Plated meals Soups Casseroles... -
Page 26: Reheating Charts
Reheating Charts The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc. Heating category Weight/ Power Time to Food Quantity Level Select (approx) Instructions/Guidelines BABIES BOTTLES – CAUTION For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. For 3 fl.oz of milk from fridge temperature, remove top and teat. - Page 27 Reheating Charts Weight/ Power Time to Food Quantity Level Select (approx) Instructions/Guidelines CANNED PUDDINGS CANNED VEGETABLES – Drain where appropriate CHRISTMAS PUDDINGS - Overheating may cause pudding to ignite DRINKS – COFFEE DRINKS – MILK HOMEMADE MEAT DISHES Points for checking...
- Page 28 Reheating Charts Weight/ Power Time to Food Quantity Level Select (approx) Instructions/Guidelines PASTA PASTRY PRODUCTS - PRECOOKED - N.B. Pastries reheated by microwave will have a soft base. PLATED MEALS - HOMEMADE - CHILLED PORRIDGE PUDDINGS & DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish Points for checking...
- Page 29 Reheating Charts Weight/ Power Time to Food Quantity Level Select (approx) Instructions/Guidelines PUDDINGS AND DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish PURCHASED CONVENIENCE FOODS - CHILLED N.B. Transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for microwave and conventional ovens may be used with care.
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Page 30: Cooking Charts
Cooking Charts Weight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines BACON – from raw BEANS & PULSES – should be pre-soaked (except lentils) Must boil for at least 12 minutes to destroy toxic enzymes. BEEF – Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat Chapter page 39. BEEF –... - Page 31 Cooking Charts Weight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines EGGS – Poached. EGGS – Scrambled. FISH – FRESH from raw – For Guidelines see Fish Chapter page 36. FISH – FROZEN from raw – For Guidelines see Fish Chapter page 36. FRUIT –...
- Page 32 Cooking Charts Weight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines LAMB – from raw – CAUTION: Hot Fat! Remove dish with care. For Guidelines see Meat Chapter page 39. PASTA – Place in a large 2 litre (4 pint) microwave safe bowl. PASTRY –...
- Page 33 Cooking Charts Weight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines RICE – Place in a large microwave safe bowl. MILK PUDDING – Place in a large microwave safe bowl. SAUSAGES from raw – CAUTION: Hot Fat! Remove dish with care. FRESH VEGETABLES –...
- Page 34 Cooking Charts Weight/ Choice of Time Approx. Food Quantity Cooking Modes (mins.) Instructions/Guidelines FRESH VEGETABLES – Place in shallow microwave safe dish. FROZEN VEGETABLES – Place in shallow microwave safe dish. Points for checking...
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Page 35: Increasing And Decreasing Recipes
Increasing and Decreasing Recipes Increasing recipes When doubling a recipe from 4 to 8 To increase a recipe from 4 to 6 servings, Decreasing recipes Using Recipes from Other Books Cooking for One... -
Page 36: Soups And Starters
Soups and Starters Garlic Mushrooms with Herbs Serves 4 ngredients Dish: large flan dish Coarse Pork Pâtés Serves 4 ngredients Dish: 4 ramekin dishes 8 cm (3”) diameter ngredients Broccoli and Stilton Soup Serves 4 Dish: large bowl... - Page 37 Carrot and Orange Soup Serves 4 ngredients Dish: 3 litre (6 pt) bowl Cream of Mushroom Soup Serves 4 ngredients Dish: 3 litre (6 pt) bowl Wild Mushroom and Basil Risotto Serves 6 ngredients Dish: 3 litre (6 pt) casserole dish Serving suggestion:...
- Page 38 Fish Whole fish When is fish cooked? Arranging Liquid Noise Fresh Frozen Stuffed Citrus Trout Serves 4 ngredients Stuffing: Dish: large shallow dish...
- Page 39 Salmon and Vegetable Mornay Serves 4 ngredients Dish: 20 x 25 cm (8” x 10”) dish Poached Smoked Haddock Serves 4 ngredients Dish: casserole dish Family Fish Pie Serves 4 ngredients Dish: large casserole...
- Page 40 Plaice Provencal Serves 4 ngredients Dish: large shallow rectangular dish Fish Kebabs Serves 4 ngredients Dish: shallow dish + wooden skewers Marinade: Fish Balti Serves 4 ngredients Dish: 3 litre (6 pt) casserole dish...
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Page 41: Meat And Poultry
Meat and Poultry Guidelines Defrosted joints Standing time Turning minimum of should be turned over 15 mins. STANDING TIME Shielding STAND minimum of 60 mins. Bone do not Roasting bags Do not How to roast a joint/chicken by How to cook small cuts of meat by microwave microwave Tips... - Page 42 Bolognese Sauce Serves 4 ngredients Dish: 1.5 litre (3 pt) casserole dish Lamb in a Spicy Cream and Almond Sauce Serves 4 ngredients Dish: large casserole dish Lamb Casserole Serves 4 ngredients Dish: 3 litre (6 pt) casserole dish...
- Page 43 Belgian Beef Casserole Serves 4 ngredients Dish: large casserole with lid Steak and Kidney Pudding Serves 4 ngredients Filling: Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin Pudding: Chicken Satay Serves 4 ngredients Dish: 4-8 wooden skewers + large shallow dish...
- Page 44 Paprika Pork Casserole Serves 4 ngredients Dish: large casserole Chicken Casserole Serves 4 ngredients Dish: 3 litre (6 pt) casserole N.B. Sweet and Sour Pork Serves 4 ngredients Sauce Dish: 20 cm (8”) casserole...
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Page 45: Pasta And Rice
Pasta and Rice Pesto Spaghetti Serves 4 ngredients Dish: large casserole Tuna Pasta Bake Serves 4 ngredients Dish: 3 litre (6 pt) casserole dish Sauce: Kedgeree Serves 2 ngredients Dish: large casserole... - Page 46 Fruity Chicken Risotto Serves 4 ngredients Dish: 3 litre (6 pt) casserole Tagliatelle Toscana Serves 4 ngredients Dish: deep casserole dish Vegetable Couscous Serves 4 ngredients Dish: large casserole...
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Page 47: Cheese And Egg Dishes
Cheese and Egg Dishes Piercing Quiches Boiled eggs in shells Swiss Cheese Fondue Serves 4-6 ngredients Dish: large 2 litre (4 pt) bowl Cheesey Risotto Serves 4 ngredients Dish: large casserole Piperade Serves 2 ngredients ® Dish: 22 cm (9”) Pyrex plate... - Page 48 Quiche Lorraine Serves 4 ngredients Dish: 20 cm (8”) flan dish Creamy Cheese, Potato & Broccoli Bake Serves 4 ngredients Dish: large bowl + heatproof dish Macaroni Cheese Serves 4 ngredients Dish: large dish + jug...
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Page 49: Vegetables And Vegetarian
Vegetables and Vegetarian Before Cooking After Cooking Jacket Potatoes... - Page 50 Ratatouille Serves 4 ngredients Dish: 20 cm (8”) casserole Gratin Dauphinois Serves 4 ngredients Dish: 20 cm (8”) shallow dish Vegetable Lasagne Serves 4-6 ngredients ® Dish: large shallow rectangular Pyrex or heatproof dish...
- Page 51 Stuffed Sweet Potatoes Serves 4 ngredients Dish: shallow heatproof dish Cauliflower Cheese Serves 4 ngredients Dish: large bowl + shallow casserole Topping: Red Lentil Casserole Serves 4 ngredients Dish: large casserole...
- Page 52 Vegetable Enchiladas Serves 4 ngredients Tomato Sauce: Dish: 20 x 25cm (8 x 10”) shallow dish Enchiladas: Ingredients Red Cabbage with Red Onion and Almonds Serves 4-6 Dish: large bowl Ingredients Spicy Bean Goulash Serves 4-6 Dish: large casserole Garnish:...
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Page 53: Puddings And Desserts
Puddings and Desserts Almond Eve’s Pudding Serves 4 ngredients ® Dish: 22 cm (8 ”) Pyrex or microwave safe dish Ingredients Creme Caramel Serves 4 Dish: 15 cm (6”) souffle dish CAUTION - N.B. ngredients Date Puddings and Butterscotch Sauce Serves 6 Dish: 6 Individual microwave proof moulds Butterscotch sauce... - Page 54 Lemon Brûleé Serves 4 ngredients Dish: 4 individual heatproof ramekins Baked Apples Serves 4 ngredients Dish: 20cm (8”) shallow dish ngredients Orange and Chocolate Drop Pudding Serves 4-6 Dish: 1.2 litre (2 pt) pudding basin...
- Page 55 Chocolate Risotto Indulgence Serves 4-6 ngredients Dish: Large bowl Ingredients Steamed Suet Sponge Pudding Serves 4 Dish: 1 litre (2 pt) pudding basin Christmas Pudding Serves 6-8 ngredients Dish: 1.3 litre (2 pt) pudding basin lightly greased N.B. Do not...
- Page 56 Sauces Container size Stirring – important Power level Wooden spoons Covering Reheating White Pouring Sauce ngredients Dish: 1 litre (2 pt) jug Variations of White Sauce Parsley Onion Custard ngredients Dish: 1 litre (2 pt) jug Hollandaise Sauce ngredients Dish: 1 litre (2 pt) jug N.B.
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Page 57: Baking Guidelines
Baking Guidelines Dish shape Consistency Mixing/beating Keeping quality Covering Eggs Dish size Sponge Cake ngredients Dish: 18 cm (7”) souffle dish, based lined with greaseproof paper Carrot Cake ngredients ® Dish: 20 cm (8”) deep Pyrex dish, based lined with greaseproof paper. Icing... - Page 58 Chewy Flapjacks Makes: 8 slices ngredients Dish: 20 cm (8”) round flan dish Ginger Cake ngredients Dish: 20 cm (8”) Soufflé dish base lined with greaseproof Boston Brownies ngredients Dish: 20 cm (8”) square dish base lined with greaseproof...
- Page 59 Preserves Sterilizing jars Dish size WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILIZE BABIES’ BOTTLES. (See details on page 23) DO NOT SEAL PRESERVING JARS IN DO NOT LEAVE JAMS UNATTENDED YOUR MICROWAVE. DURING COOKING BECAUSE OF THE Setting point HIGH SUGAR CONTENT.
- Page 60 Plum Jam Makes approx. 2-21/2 lbs jam ngredients Dish: large bowl Tomato Chutney Makes approx. 2 lbs ngredients Dish: large bowl Red Onion Chutney Makes approx 11/2 - 2 lbs ngredients Dish: large bowl...
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Page 61: Questions And Answers
Questions and Answers... -
Page 62: Technical Specifications
Technical Specifications Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households) For business users in the European Union nformation on Disposal in other Countries outside the European Union... - Page 63 Index Defrosting Beef Fish Cake Chaos defrost Cheese and Egg Dishes Chicken...
- Page 64 Puddings and Desserts Lamb Reheating guidelines Meat and Poultry guidelines Meat and Poultry recipes Sauces Soups and Starters Pasta, cooking Pasta and Rice recipes Pork Vegetables + Vegetarian Preserves...
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Page 65: Customer Care
CUSTOMER CARE CENTRE 0844 8443868 For service or spares. Or order spares direct on line at www.panasonic.co.uk For COOKERY ADVICE call: 01344 862108 Open 4 days a week. Home Economists will provide friendly guidance on queries relating to recipes and...