Panasonic NNCS597S Operating Instructions Manual
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Panasonic NNCS597S Operating Instructions Manual

Panasonic NNCS597S Operating Instructions Manual

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Intructions:
Precautions ............................................................................................................... 1
Cooking with Your Oven ......................................................................................... 2-3
Cooking Modes ......................................................................................................... 4
Oven Accessories ...................................................................................................... 5
Cookware and Container Guide ............................................................................. 6-7
Food Characteristics ................................................................................................. 8
Cooking Techniques ............................................................................................. 9-10
Menu:
Ratatouille ............................................................................................................... 11
Cream of Mushroom Soup ...................................................................................... 11
Chicken Soup .......................................................................................................... 12
Lemon & Asparagus Risotto .................................................................................... 13
Wild Mushroom Risotto ........................................................................................... 13
Tomato Sauce ......................................................................................................... 14
Custard Sauce ......................................................................................................... 14
Gravy ....................................................................................................................... 15
Soft Fruit Jam .......................................................................................................... 15
Cranberry Sauce ..................................................................................................... 16
Roast Beef with Vegetables .................................................................................... 17
Apple Stuffed Pork Chops ....................................................................................... 17
Beef and Vegetable Stir Fry .................................................................................... 18
Lasagna ................................................................................................................... 18
Ginger and Soy Marinated Steamed Chicken ......................................................... 19
Steamed Salmon with Mango Salsa ....................................................................... 20
Fillet Provencale ...................................................................................................... 20
Coquille St. Jacques ................................................................................................ 21
Steamed Mussels with Garlic .................................................................................. 21
Apple Strudel ........................................................................................................... 22
Chocolate Cheesecake ........................................................................................... 23
Coffee and Walnut Cake ......................................................................................... 23
Rum Cake ............................................................................................................... 24
IP1430_B8S70CP_Eng_07_071015.indd Sec2:1
IP1430_B8S70CP_Eng_07_071015.indd Sec2:1

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2007-10-15 14:02:24
2007-10-15 14:02:24

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Summary of Contents for Panasonic NNCS597S

  • Page 1: Table Of Contents

    Table of Contents Intructions: Precautions ....................... 1 Cooking with Your Oven ..................2-3 Cooking Modes ......................4 Oven Accessories ...................... 5 Cookware and Container Guide ................6-7 Food Characteristics ....................8 Cooking Techniques ..................... 9-10 Menu: Soup Ratatouille ....................... 11 Cream of Mushroom Soup ..................

  • Page 2: Precautions

    Precautions PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY: (a) Do not attempt to operate this (c) Do not operate the oven if it is oven with the door open since damaged. It is particularly important open-door operation can result in that the oven door close properly harmful exposure to microwave and that there is no damage to the:...

  • Page 3: Cooking With Your Oven

    Cooking with Your Oven Microwave Bake Microwaves are a form of high The convection bake oven has a frequency electromagnetic waves heating element in the ceiling equipped similar to those used by a radio. with a fan to circulate the hot air into Electricity is converted into microwave the oven cavity.
  • Page 4 Cooking with Your Oven Combination Microwave with Steam Combination cooking uses microwave This feature combines microwave power in conjunction with a heater power and steam. Always fill the element. It will produce browning, water tank before using. If setting this maintain juiciness and reduce cooking function as the first stage, one minute time.

  • Page 5: Cooking Modes

    Cooking Modes Microwave Microwave with Steam Combination Bake (Bake + Microwave) Steam Shot (Bake + Steam) Microwave Bake Steam - 4 - IP1430_B8S70CP_Eng_07_071015.indd Sec1:4 IP1430_B8S70CP_Eng_07_071015.indd Sec1:4 2007-10-15 14:02:24 2007-10-15 14:02:24...

  • Page 6: Oven Accessories

    Oven Accessories Drip Tray The oven comes equipped with a variety of accessories. Always follow 1. Before using the oven, place the the directions given for use of the drip tray in position. Holding with accessories. both hands, snap into position on the two front oven feet.

  • Page 7: Cookware And Container Guide

    Cookware and Container Guide Microwave Item Microwave with Steam Bake Combination Comments Microwave Microwave Heating Cooking Mode Microwave & Steam & Heating Please see page 4. Element Heater Element Small strips of foil can be molded around Yes for Yes for Yes for thin parts of meat or poultry to prevent Aluminum Foil...
  • Page 8 Cookware and Container Guide Microwave Microwave Item Bake Combination Comments with Steam Paper bags May cause a fire in the oven. Use to warm cooked foods, and to cook Yes, with Yes, with foods that require short cooking times Paper Plates & Cups supervision supervision such as hot dogs in the Microwave...

  • Page 9: Food Characteristics

    Food Characteristics FOOD CHARACTERISTICS Size AND THEIR EFFECTS ON Small or thin pieces cook more quickly MICROWAVE COOKING than thick pieces. Bone and Fat Starting Temperature Both bone and fat affect cooking. Bones Foods that are room temperature take may cause irregular cooking. Meat next less time to cook than if they are at to the tips of bones may be overcooked refrigerator temperature or frozen.

  • Page 10: Cooking Techniques

    Cooking Techniques Arrangement: Individual foods, such Piercing: Foods with skins or membranes must be pierced, scored as baked potatoes, will be cooked more evenly if placed in the oven or have a strip of skin peeled before equal distances apart. When possible, cooking to allow steam to escape.
  • Page 11 Cooking Techniques Turning: It is not possible to stir some Stand Time: Most foods will continue foods to redistribute the heat. At times to be cooked by conduction after microwave power will concentrate in microwave cooking. In meat cookery, one area of a food. To help ensure even the internal temperature will rise cooking, some foods need to be turned 5°F - 15°F (3°C - 8°C) if allowed...

  • Page 12: Soup

    Soup Ratatouille Cream of Mushroom Soup Serves: 4-6 Serves: 4 Ingredients: Ingredients: medium onion, sliced oz (15 g) dried porcini mushrooms medium green pepper, 3 cups (720 ml) vegetable stock cut into inch (1 cm) 2 tbsp butter slices cloves garlic, crushed cup (60 ml) olive oil cup (60 ml)

  • Page 13: Chicken Soup

    Soup Chicken Soup Serves: 5 cups Ingredients: 1 lb (0.5 kg) chicken breast, boneless, skinless 3 cups (750 ml) chicken broth celery stalks, cut-up carrots, diced onion bay leaves ground pepper salt to taste Method: Put all ingredients in a 2-quart casserole. Cover with a lid.

  • Page 14: Risotto

    Risotto Lemon & Asparagus Risotto Wild Mushroom Risotto Serves: 4 Serves: 4 Ingredients: Ingredients: bunch asparagus 1 oz (28 g) dried porcini, (approx. 9 oz/250 g) cups (1000 ml) hot chicken or 2 cups (480 ml) hot vegetable stock vegetable stock leek, trimmed and tbsp butter...

  • Page 15: Sauce And Preserves

    Sauce and Preserves Tomato Sauce Custard Sauce Serves: 4 Serves: 1 Ingredients: Ingredients: medium onion, finely eggs chopped 2 oz (50 g) granulated sugar celery stalk, finely 1 cup (240 ml) milk chopped 1 tsp (5 ml) vanilla extract carrot, finely chopped 2 tbsp butter Method:...

  • Page 16: Gravy

    Sauce and Preserves Gravy Soft Fruit Jam Serves: 2 Serves approx. 1 lbs jam Ingredients: Ingredients: meat or poultry drippings 1 lb (450 g) soft fruit, washed 3 tbsp flour cups (450 g) granulated sugar 1 cup (240 ml) stock 2 tbsp (30 ml) lemon juice salt &...

  • Page 17: Cranberry Sauce

    Sauce and Preserves Cranberry Sauce Serves: 3 Ingredients: 1 lb (450 g) fresh cranberries 1 cup (200 g) sugar grated rind of 1 orange cup (80 ml) orange juice Method: Combine all ingredients in a large bowl. Cook at P10 for 4-5 minutes, or until berries are soft.

  • Page 18: Meat And Poultry

    Meat and Poultry Roast Beef with Vegetables Apple Stuffed Pork Chops Serves: 3 Serves: 2 Ingredients: Ingredients: carrots pork chops, 1 inch potatoes (2.5 cm) thick onion 2 tbsp butter or margarine, seasonings melted 1.5~2 lb. prime rib roast chopped apple (0.7~0.9 kg) slice bread, torn in bits 2 tbsp...

  • Page 19: Beef And Vegetable Stir Fry

    Meat and Poultry Meat Sauce: Beef and Vegetable Stir Fry lb (680 g) ground beef Serves: 4 onions, finely chopped stalks celery, finely Ingredients: chopped cloves garlic, crushed 1 lb (450 g) beef sirloin steak 1 cup chopped parsley cup (60 ml) vegetable stock 15 oz (425 g) tomato purée...

  • Page 20: Ginger And Soy Marinated Steamed Chicken

    Meat and Poultry Ginger and Soy Marinated Steamed Chicken Serves: 3 Ingredients: 3 chicken breasts total 1 lb (450 g) boneless and skinless Marinade: 2 tsp sesame oil 2 tbsp light soy sauce 1 tbsp white wine clove garlic, crushed 1 tsp fresh root ginger, grated...

  • Page 21: Fish And Seafood

    Fish and Seafood Steamed Salmon with Mango Salsa Fillet Provencale Serves: 4 Serves: 4 Ingredients: Ingredients: 4 salmon fillets each 4-6 oz (100-150 g) medium onion, sliced tbsp butter or margarine Marinade: clove garlic, finely 3 tbsp white wine chopped clove garlic, crushed 9 oz (250 g) can stewed tomatoes,...

  • Page 22: Coquille St. Jacques

    Fish and Seafood Coquille St. Jacques Steamed Mussels with Garlic Serves: 4 Serves:2 Ingredients: Ingredients: 1 lb (500 g) sea scallops 2 lb (900 g) mussels cup (60 ml) white wine 1 tbsp olive oil small onion, minced onion, finely chopped 2 tbsp butter or margarine cloves garlic...

  • Page 23: Pastry

    Pastry Apple Strudel Serves: 4 Oven Accessory: Metal Pan Ingredients: 3 (600 g) Granny Smith apples (1 lb, 5 oz)-cored, peeled and roughly chopped lemon, juice of cup (50 g) granulated sugar cup (50 g) walnuts, roughly chopped cup (60 g) raisins 1 tsp ground cinnamon...

  • Page 24: Cake

    Cake Chocolate Cheesecake Coffee and Walnut Cake Dish: 9 inch non-stick pan, greased Dish: 9 inch cake pan, greased Oven Accessory: Metal Pan Oven Accessory: Metal Pan Ingredients: Ingredients: 7 tbsp butter 12 tbsp butter or soft margarine cups (225 g) graham crackers, sticks) crushed cup (150 g)

  • Page 25: Rum Cake

    Cake Rum Cake Dish: 10 inch bundt or tube pan, greased Oven Accessory: Metal Pan Ingredients: Cake: 1 lb (500 g) package of yellow cake mix eggs cup (120 ml) water cup (120 ml) cup (120 ml) dark rum 1 cup finely chopped walnuts Rum Glaze:...

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