Panasonic NN-S555 Operation Manual page 55

W 2 @ 6 X g W 2 @ 6 X g @ @ h e W 2 @ @ 6 X g W 2 @ @ 6 X g O 2 @ @ @ 6 K e @ @ @ @ @ @ @ @ 6 K f O 2 @ @ @ 6 K O @ @ @ @ @ @ @ @ 6 K f W 2 @ @ 6 X g W 2 @ @ 6 X g W 2 @ @ 6 X g @ @ @ @ @ @ @ f W 2 @ @ 6 X g O 2 @ @ f O 2 @ h W 2 @ @ 6 X g O 2 @ h O 2 @ @ f
. M I ' 1 g W & @ @ @ ) X g W . M I / X f 7 H e N 1 f @ @ h e J @ @ L h 7 H e N 1 f W . M e I / X f W . M e I / X f 7 H e N 1 f W 2 ( M e I ' 6 X W & ( Y f V ' ) X @ @ f N @ 1 e @ @ f I ' 6 X e W & ( Y f V ' @ W 2 ( M e I ' @ @ @ @ f N @ 1 e @ @ e I ' 6 X e W & @ @ @ @ ) X f 7 ( M I ' @ 1 f W . M e I / X f 7 H e N 1 f W . M e I / X f 7 H e N 1 f J ( M h @ @ @ @ @ @ @ f 7 H e N 1 f W . M e I / X f W & ( Y h W 2 ( M g @ @ @ @ @ h @ @ h W . M e I / X f 7 H e N 1 f @ @ @ @ @ h @ @ h W & ( Y h W 2 ( M g
N @ g @ f @ f 7 Y @ 1 h J @ g @ L f J @ g @ L f 7 @ H g N @ 1 @ @ g @ @ e 7 @ H g N @ @ @ f @ @ e @ H e N @ @ f J @ g @ L f J @ g @ L f 7 Y h e J @ g @ L f W & ( Y h @ @ h J @ g @ L f @ @ h W & ( Y h
J 5 g @ g @ L e J 5 f 3 ) K O . Y f 7 H N @ 1 h J 5 3 @ L h @ @ g @ @ f 7 @ g @ 1 f 7 @ g @ 1 f @ @ g @ @ f J @ 5 h 3 @ 7 @ H h N @ @ @ g @ @ e @ @ g @ @ e 7 @ H h e J @ 5 h @ @ @ f J @ 5 e @ @ f @ @ e @ f @ @ f @ @ f @ @ g @ @ f 7 @ g @ 1 f @ @ g @ @ f 7 @ g @ 1 f @ @ @ @ 6 X g @ @ 6 K h 7 @ g @ 1 f @ @ g @ @ f @ @ h e 7 @ H h e @ @ h @ @ h 7 @ g @ 1 f @ @ g @ @ f @ @ h @ @ h 7 @ H h e @ @ h e
@ @ @ @ ) X f O & U g V ' @ @ @ H g S @ @ @ L g J 5 e 3 @ L g @ e @ @ h @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ h e @ @ @ h e @ @ @ f O & 0 Y e @ @ f J @ 5 e @ @ h f @ @ h f @ @ e O & 0 Y e @ @ @ @ @ @ U f @ 5 f J @ H f @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f I 4 @ @ ) X f I ' @ 1 f @ @ g @ @ f @ @ g @ @ f 7 @ ( M I ' @ g J @ @ @ @ 6 K g @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h J @ @ @ @ 6 K g 7 @ ( M I ' @ g @ @ f @ @ f
V ' @ f I ' @ 1 f W . Y e I ' ) X f W . R 4 @ ) X f J @ f @ @ L g 7 H e N @ 1 g @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ h e @ @ @ h e @ @ @ h e @ @ @ @ @ @ 0 M f @ @ h f @ @ h f @ @ e I ' 6 X e @ @ f V ' ) X e J ( Y g 7 5 g @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f @ @ g @ @ f V ' @ f N @ f @ @ g @ @ f @ @ g @ @ f @ @ H e N @ L f @ @ f @ 1 f @ @ h @ @ h @ @ g @ @ f @ @ g @ @ f @ @ h @ @ h @ @ H e N @ L f @ @ f @ 1 f
@ f N @ f 7 H e V ' 1 f @ g N @ f @ g @ @ g 7 @ @ @ @ @ @ @ @ 1 g 3 @ g @ 5 f @ @ g @ @ f @ @ g @ @ f 3 @ g @ 5 f 3 @ L h J @ N @ 1 h 7 @ @ @ h e @ @ h e 3 @ L h e N @ 1 h e @ @ g @ @ e @ @ f N @ 1 e W . Y h W . Y g @ @ g @ @ f 3 @ g @ 5 f 3 @ g @ 5 f @ @ g @ @ f @ f @ f @ @ g @ @ f 3 @ g @ 5 f @ @ f @ @ f @ @ f @ @ f @ @ h @ @ h 3 @ g @ 5 f @ @ g @ @ f @ @ h @ @ h @ @ f @ @ f @ @ f @ @ f
J 5 f @ g @ f J 5 g 3 @ L f N @ g @ H f N @ g @ H f 3 @ L g J @ 5 @ @ h e 3 @ L h e @ @ g @ @ e W . Y e @ f N @ g @ H f N @ g @ H f J 5 f N @ g @ H f 3 @ f @ 5 f @ @ h N @ g @ H f @ @ h 3 @ f @ 5 f
' 6 K O . Y g W . Y f V / K e O . Y f 3 L f J 5 f @ h @ @ f 7 H g N @ 1 f V / K e O . Y f 3 L e J 5 f 3 L e J 5 f V / K e O . Y f V 4 ) K e O & 0 Y V ' ) X f W & ( Y @ @ h e @ @ h e V ' ) X f O . V 4 ) K e O 2 0 Y @ @ f J @ 5 e @ @ f O & 0 Y e W & Y f @ f W & @ @ @ @ @ @ @ f V / K e O . Y f 3 L e J 5 f 3 L e J 5 f V / K e O . Y f ' 6 K O . Y g W . Y f @ @ 3 L e J 5 f V / K e O . Y f N @ L e J @ H f @ ) K O & @ g @ @ @ @ h @ @ h V / K e O . Y f 3 L e J 5 f @ @ h @ @ h N @ L e J @ H f @ ) K O & @ g
V 4 @ @ 0 Y g V 4 @ @ @ 0 Y f @ @ @ @ @ f @ @ @ @ @ @ e V 4 @ @ 0 Y g V 4 @ @ 0 Y g I ' @ @ @ ( M e V ' @ @ f @ @ @ @ @ @ h I 4 @ @ @ 0 M e @ @ @ @ @ @ @ @ 0 M f & @ @ @ @ @ @ @ @ f V 4 @ @ 0 Y g V 4 @ @ 0 Y g V 4 @ @ 0 Y g @ @ V 4 @ @ 0 Y g I 4 @ 0 M g @ @ @ @ @ @ @ @ @ @ f V 4 @ @ 0 Y g @ @ @ @ @ @ @ @ f I 4 @ 0 M g @ @ f @ @ f
V 4 @ ) K e I 4 @ 6 K
I 4 @
C F using S
OOKING RUIT
• For cooking fruits that would be suitable for stewing or poaching.
• Suitable fruits would include rhubarb, apple, berries, stone fruits, kiwi fruit and pears.
• Minimum and maximum weights include sugar and water added to fruits.
• Trim and prepare fruits into uniform pieces
1
• Add approximately 1
• If not adding sugar, slightly decrease the water content.
• Do not use plastic dishes to cook fruit as incorrect cooking times may result.
• Place fruit, sugar and water into an appropriate sized dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will beep and instruct you to stir. Remove cover completely and return fruit
to oven to finish cooking.
• Allow to stand for 5 minutes at the completion of cooking.
To Operate by Sensor Cook: Select Fruit, then press Start.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached
Apples - stewed
Peaches - poached
Pears - poached
Plums - poached
Plums - stewed
Rhubarb - stewed
S B S
WEET ERRY AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄ cup caster sugar
2
1
⁄ cup water
2
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornflour
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for 3
to 4 minutes. Blend water and cornflour. Mix into berry
sauce. Cook on P10 for 2 minutes. Serve hot or cold
with ice cream.
C P
INNAMON OACHED
Serves: 4
Ingredients:
1
⁄ cup water
2
1
⁄ cup caster sugar
2
1⁄2 teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
W - X e
@ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e O & @ ) X e @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e O 2 6 X e
@ @ @ @ @ @ @ f O 2 @ 6 K g @ @ ( M h f @ ( Y h f @ @ ( M h e @ @ H h f W 2 @ 6 X g W 2 @ 6 X g
@ @ @ @ @ @ @ f J ( M h J @ H e N @ L f @ ( M I ' @ f @ K O & Y f O 2 6 X f J ( Y h g @ K f @ Y f O 2 6 X e @ 5 h f . M I ' 1 g W & @ @ @ ) X g . M I ' 1 g W & @ @ @ ) X g
7 Y h e 7 @ f @ 1 f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ ) e N @ g N @ g
@ @ @ @ 6 X g @ @ 6 K h @ @ f @ @ f @ @ f @ @ f @ @ f @ K f @ @ g @ @ h e @ @ H f @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ H e J 5 g @ g J 5 g @ g
I 4 @ @ ) X f I ' @ 1 f N @ L e J @ @ f 3 @ f @ @ f @ @ f @ @ H e @ @ g @ @ f @ @ @ e @ @ g @ @ e @ @ @ @ @ @ @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f @ @ @ @ ) X f O & U g @ @ @ @ ) X f O & U g
N @ f V ' @ f @ ) K O & @ 5 f I 4 @ @ @ @ H f @ @ f @ @ f @ @ g @ @ f @ @ f @ @ g @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f V ' @ f I ' @ 1 f V ' @ f I ' @ 1 f
@ f @ f J @ 5 f @ @ f @ @ f @ @ f @ @ g @ @ f @ @ f @ @ g @ @ e @ @ @ @ @ @ @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f @ f N @ f @ f N @ f
J 5 f W & ( Y f @ @ e J @ 5 f @ 5 g @ @ e @ @ e @ @ e @ @ f J 5 f J 5 f
' 6 K O . Y g W . Y f O & 0 Y g W & ( Y g ( Y e J @ 5 / K h e @ 5 e 7 @ H f ( Y g @ @ e @ @ e @ @ e @ @ f @ @ e @ @ e @ @ e @ @ f ' 6 K O . Y g W . Y f ' 6 K O . Y g W . Y f
V 4 @ @ 0 Y g @ @ 0 M h W & ( Y V 4 6 K h O & 0 Y f I ' @ 6 K f @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ @ f @ @ e @ @ e @ @ e @ @ f V 4 @ @ 0 Y g V 4 @ @ 0 Y g
O 2 0 M h e I ' @ , e O 2 0 M g V 4 @ @ 6 X e ( Y @ ( M h f @ 5 f ( Y f
@ 0 M V + Y e
C (only for NN-S574) (S) (250 g – 1.5 kg)
ENSOR OOK
1
⁄ cups caster sugar and 1 ⁄
2 2
Cooking Fruit by Micro Power
500 g P10
500 g P10
500 g P10
500 g P10
500 g P10
500 g P10 8 - 10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
500 g P10
P
EARS
cups water per 500g fruit.
8 Add 300 ml of water. Only half fill dish. Cover.
6 Only half fill dish. Cover.
4 - 5 Add 300 ml of water. Only half fill dish. Cover.
6 - 7 Add 300 ml of water. Only half fill dish. Cover.
8 Add 300 ml of water. Only half fill dish. Cover.
5 Only half fill dish. Cover.
F R
IGS IN IESLING AND
Serves 4
Ingredients:
8 firm figs
1
1 ⁄ cups Riesling wine
2
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the figs place into a 2 litre dish
Combine Riesling, and honey and pour over figs.
Cook on P7 for 6 to 8 minutes
Remove figs from syrup, set aside
Add lemon juice and rind to syrup and cook on P10 for
3 to 4 minutes or until slightly reduced.
Pour syrup over figs and allow to cool. Serve with ice
cream or cream and sprinkle with pistachio nuts.
– 33 –
H
ONEY