Panasonic NN-DS59NB Operating Instructions Manual page 106

Cooking Charts
Weight/
Food
Quantity
300 g (2)
Steaks
225 g /
Whole x 1
Fish-Frozen from raw.
Breaded
200 g (2)
fillets
Fillets
Fruit - Peel, slice, chop into even sized pieces. Place in shallow
heatproof dish on base of oven.
Fruit - stewed
Fruit -
poached
Game- Caution: Hot fat! Remove accessory with care.
Duck breast
fillets
Duck, whole
Pheasant,
whole
Lamb - from raw - Caution: Hot Fat! Remove accessory with care.
Maximum
Joint
weight
1.5 k g
Power
Level
Combi 5
1000 W
300 g
Combi 2
300 g
Steam 1
500 g Combi 4
400 g
1000 W
400 g
200 °C
- 190 °C
- 180 °C
Joint
180 °C
- EN 103 -
Time to
Select
(approx)
Place on Grill Tray in
13-15 mins
lower shelf position.
Place in Pyrex
and pierce skin. Add
4 mins 30 ml of liquid. Cover
and place on base of
oven.
Place on Grill Tray in
10-12 mins lower shelf position.
Turn halfway.
Place on base of
10 mins
oven.
Add 300 ml (½ pt) of
6-8 mins water. Only half fill
dish. Cover.
40 mins Preheat oven. Prick
the skin and place
on Grill Tray in lower
25-27 mins
shelf position.
per 450 g
20-25 mins Preheat oven. Place
per 450 g plus on Grill Tray in lower
20 mins shelf position.
Medium: Preheat oven. Place
20 mins per joint on Grill Tray in
450 g plus
lower shelf position.
20 minutes Once cooked allow
or Well done: the joint to stand for
30 mins per 10 minutes
450 g plus 25
- this will make the
minutes. joint easier to carve.
Instructions/
Guidelines
®
dish