Panasonic NN-A775S, NN-A755W, NN-A725M User Manual

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NN-A775 / NN-A725 / NN-A755

Microwave/Convection Cookery Book

KKoochbuch für die Mikr

chbuch für die Mikrooww

elleng

ellengee

räte

Kookboek voor combinatie magnetron-oven

La Cuisine Gourmande avec V

otre Four Combiné

Recettario per forni a microonde combinati

Recetario para microondas combinado

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.

• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing microwave output.

• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which replaces the currently used bulky transformer.

• Finally, at the end of the product’s useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens environmentally friendly.

Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3

Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-7

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-10

Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-12

Defrosting Common Foods Chart . . . . . . . . . . . . . . . . . . . . . . . . . .13-14

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20

Guidelines For Using The Recipes in This Book . . . . . . . . . . . . . . . . . .29

Recipes

Soups and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-32

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-35

Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36-41

Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-44

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . . . . . . . .46-49

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50-52

Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53-56

Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57-59

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60-63

Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64-67

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68-71

Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72-73

Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74-75

Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76-79

Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80-81

Contents

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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.

Many years ago it was discovered that one of the effects of microwaves is to make water molecules VIBRATE very quickly. Because all foods contain water to a greater or lesser extent, they can quickly be heated by the friction caused by this vibration.

Your microwave oven converts electricity into microwaves in the magnetron.

Microwaves are REFLECTED off metal, so they bounce off the walls and the metal door screen, back onto the food.

They contain no heat themselves and pass through the cooking container i.e. are transmitted, to be ABSORBED by the water molecules, as well as sugar and fat particles in the food.

Microwaving Principles

Absorption

Microwave

Vibration

Water Molecule

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Microwaves can only penetrate to a depth of 1

-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, i.e. the food cooks from the outside inwards. When a microwave oven is switched off, the food will continue to cook by this conduction - NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat and cakes and reheated meals. The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in microwaving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING UTENSILS CAN NEVER BE USED ON MICROWAVE ONLY.

Foods Not Suitable for Cooking by Microwave

Yorkshire Puddings, Souffles, Double Crust Pastry Pies

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by microwave. Eggs boiled in their shells should not be cooked by microwave as they will explode. Foods that require deep fat frying cannot be cooked either.

ACCESSORIES TO USE

Always use the glass tray when using MICROWAVE power only. DO NOT use any other METAL accessory - this can cause arcing and may damage your oven. (For Combination programs the metal tray is used).

Microwaving Principles

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●

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.

●

Wicker baskets can be used for very short reheating times only - check these items do not have metal staples.

●

Take care with pottery items DO NOT use unless completely glazed.

●

DO NOT use wooden items for cooking

- these will dry out and burn.

Quick Check Cookware Guide

Microwave

✔

✗

Cooking Containers

Oven Accessories

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Grill

✗

✔

Cooking Containers

Oven Accessories

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●

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.

●

DO NOT use dishes with a gold/silver decoration, as these will arc and the pattern will lift off the dish.

Combination

Cooking Containers

✔

✗

For more information about combination modes, refer to operating instructions.

Oven Accessories

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●

DO NOT use plastic microwave containers unless especially designed to take temperatures of 250°C.

Convection

Cooking Containers

✔

✗

Oven Accessories

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General Guidelines

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.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in moisture content throughout the season. Jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

CLING FILM

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film.

VEGETABLES - Boiled potatoes benefit from standing for 1-2 mins., however most other

types of vegetables can be served immediately.

DEFROSTING - It is essential to allow standing time to complete the process. This can vary

from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.

If food is not cooked after

STANDING TIME, return to oven and cook for additional time.

Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely.

STANDING TIME

MEAT JOINTS - Stand 8-10 mins.

wrapped in tin foil.

JACKET POTATOES - Stand 5 mins.

wrapped in tin foil.

LIGHT CAKES - Stand 5 mins. before

removing from dish.

RICH DENSE CAKES - Stand 15-20 mins. FISH - Stand 2-5 mins. EGG DISHES - Stand 2-3 mins. PRECOOKED CONVENIENCE

FOODS - Stand for 5 mins. PLATE MEALS - Stand for 2-5 mins.

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Micro Power Use

High 1000 W Reheating meals and sauces, cooking fish, vegetables,

sauces, preserves Defrost 270 W Defrosting frozen foods Medium 600 W Roasting, egg sauces, heating milk, cooking sponge cakes

Low 440 W Chicken casseroles, quiches Simmer 250 W Cooking stews and casseroles, rice puddings, rich fruit

cakes, egg custards Warm 100 W Softening ice-cream, butter, cream cheese

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.

ARRANGING

Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside.

SPACING

Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.

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General Guidelines

INGREDIENTS

Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. Do not overheat even if the pastry does not appear to be very hot.

STARTING TEMPERATURE

The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature.

COVERING

Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items.

TURNING AND STIRRING

Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

LIQUIDS

All liquids must be stirred before and during heating. Water especially must be stirred before and during heating, to avoid eruption. Do not heat liquids that have previously been boiled. DO NOT OVERHEAT.

CLEANING

As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded oven cleaner, sprayed onto a soft cloth. Always wipe the oven dry after cleaning. Avoid any plastic parts and door area.

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Defrosting Guidelines

The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook. For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, just select the 270 watts DEFROST pad and set the required time. The oven then divides this time into 8 stages. These stages alternate between defrosting (total of 4) and standing (total of 4).

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.

MINCED MEAT OR CUBES OF MEAT AND SEAFOOD

Since the outside of these foods quickly defrosts, it is necessary to separate them, break the blocks into pieces frequently while defrosting and remove them when they have defrosted.

SMALL PORTIONS OF FOOD

Chops and chicken pieces must be separated as soon as possible so that they defrost evenly throughout. Fatty parts and the ends defrost more quickly. Place them near the centre of the turntable or protect them.

Tips for Defrosting

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This feature allows you to enter the weight in grams and the oven will select the correct defrosting time. Do not use for porous foods e.g. bread, cakes and convenience foods etc.

The Inverter defrost system used in Auto Weight Defrost programs uses a random sequence of pulsing microwave energy. This

speeds up the defrosting process, giving a quick and more even defrost.

See Operating Instructions for selection of the grams. During the defrosting process, the oven will beep to remind you to check the food i.e. turn, shield or break the food apart, as shown above.

Auto Weight Defrost

Tips for Defrosting

Check the defrosting several times, even if you use the automatic buttons. Observe the standing times.

STANDING TIMES

Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour. During this standing time, the temperature becomes evenly distributed and the food is defrosted by conduction. NB If the food is not going to be cooked immediately, store it in the refrigerator. Never refreeze defrosted food without first cooking it.

JOINTS AND POULTRY

It is preferable to place the joints on an upturned plate or plastic rack so that they are not resting in the juices. It is essential to protect delicate or projecting parts of this food with small pieces of foil to prevent these parts from cooking. It is not dangerous to use small pieces of foil in your oven, provided they do not come into contact

with the oven walls.

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Defrosting Common Foods

Select Defrost Power 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.

Food Weight/quantity Time in minutes Standing times (minimum) in minutes

MEAT

- joints with bone# 500 g 18 - 20 60

- roast filleted# 500 g 20 - 22 70

- chops# 500 g 8 - 12 15

- cutlets# 250 g 6 - 7 10

- kidneys* 250 g 7 - 8 10

- lean beef* 430 g (2) 11 - 12 10

- entrecôte* 150 g 4 - 6 10

- minced beef, sausage meat, pork mince* 500 g 10 - 12 10

- hamburger* 200 g (2) 6 - 7 10

400 g (4) 10 - 12 10

- meat for stewing/braising* 500 g 12 - 14 15

- whole poultry# 500 g 12 - 13 60

- poultry pieces# 1 kg (4) 22 - 24 30

- poussin# 400 g 15 30

- rabbit# 500 g 14 - 15 30

- pork sausages* 300 g (2) 10 - 11 15

BUTTER 250 g 2 10

FRUIT COULIS* 200 g 3 - 4 10

CHEESE* 450 g 3 10

RED FRUIT* 250 g 5 - 6 10

300 g 9 10

500 g 12 10

NOTES

# turn this food halfway through defrosting and protect ends and projecting parts with foil.

* stir, turn or separate several times during defrosting.

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NOTES

# turn this food halfway through defrosting and protect ends and projecting parts with foil.

* stir, turn or separate several times during defrosting.

Food Weight/quantity Time in minutes Standing times (minimum) in minutes

CAKES AND PUDDINGS

- Victoria Sandwich Cake 400 g (1) 7 10

- Black Forest 550 g (1) 4 - 5 15

- Bavarois 110 g (1 portion) 8 seconds 15

- raspberry tart 470 g (1) 10 15

CONCENTRATED FRUIT JUICE 200 ml 4 4

PASTRY

- sweet flan or shortcrust* 370 g (block) 4 - 5 5

- puff* 300 g (block) 3 - 4 5

FISH

- whole# 400 g (2) 10 - 12 15

- fillets# 500 g (4) 13 - 14 15

- fish steak with bone* 380 g (2) 10 15

- thick steaks without bone* 200 g (2) 9 15

- shrimps/prawns* 200 g 7 10

Defrosting Common Foods

Select Defrost Power 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.

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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. For foods that do not require browning, reheat by microwave only. For foods that do require browning, reheat by

Combination. How long do I reheat foods for?

There are reheating charts for Microwave and

Combination: these charts give timings that

are a guideline ONLY, as the exact time will depend on the weight of the food, size of the dish used and start temperature.

What should I do if the food I am reheating does not appear in the charts?

It is not possible to test every food available for the following charts, however we have selected a great variety of foods, and suggest that by following the guidelines given, you can reheat safely and successfully.

Stirring and Turning

Whenever possible, foods should be stirred or turned over during reheating. This helps ensure that the food reheats evenly on the outside and in the centre.

Standing Time

Many foods require a STANDING TIME after reheating. Standing time is a rest time which allows the heat in the food to continue to transfer to the centre, thus eliminating cold spots. If the food has been covered during the reheating time, then leave the covering on during the standing time. Stand time is particularly important for dense foods e.g. Lasagnes, Gratins, etc and those foods that cannot be stirred during reheating.

When is food reheated?

Reheated food should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then reheating by microwave or Combination present no added safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are well heated through.

Even if manufacturer’s instructions or the times in the reheating charts have been followed, it is still important to check that the food is piping hot. If in doubt, always return the food to your oven for further reheating.

Reheating

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To soften butter for easy spreading on removal from the fridge

Soften for 35-40 seconds on 270 W (for 150g). Remove any foil beforehand.

Swelling dried fruit

Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes. Allow to stand for 10 minutes.

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. Heat on 1000 W for a few minutes, checking them every 30 seconds until the herbs begin to dry. Extreme care must be taken to ensure that the herbs do not remain in the oven too long; otherwise, they will disintegrate, and possibly catch fire. Leave the herbs on the absorbent paper for a further 2 hours at room temperature, then store in airtight containers.

Making caramel

Cook 100 g of sugar with 2 tablespoons of water in a bowl for 2-3 minutes on 1000 W, checking halfway-through cooking time. Remove caramel before it becomes darkened since it will continue to cook outside. You can stop the cooking with 2 tablespoons of very hot water (beware of sharp edges).

Liquifying hardened honey

Remove the lid to the pot, place in oven and heat on 250 W for 30-50 seconds, depending on the quantity. Stir and repeat if necessary.

Croutons in minutes

Cut two slices of white bread into small cubes. Spread out these cubes on a plate. Heat on 1000 W for 2 minutes then allow to stand for 5 minutes. You can rub a clove of garlic on the slices of bread before cutting them or drizzle with a few drops of olive oil.

How to obtain more juice from an orange or a lemon

Before squeezing, place orange or lemon in microwave for 30-40 seconds on 1000 W, then squeeze immediately; this will produce more juice.

Melting butter

100g of butter in a ramekin dish covered with a saucer will melt in around 1 minute at 600 W.

Melting chocolate

Break 100 g chocolate into little pieces into a bowl and heat at 600 W for 2-2

/2 minutes (the time may vary depending on the cocoa and sugar content). Stir at least once during cooking.

Leaving dough to prove

Place the covered dough in the oven and heat for around 5 minutes on 270 W (for 500 g of dough). Leave the dough in the oven (away from air currents) until it has doubled in volume.

Making mulled wine

In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar according to taste. Heat on 1000 W for 1-1

2 minutes.

"Deodorise" your oven

To rid your oven of that "fishy" smell, place a bowl of white wine vinegar or water with the juice of a lemon inside the oven. Heat on 1000 W for 5 minutes. Wipe off the steam that collects on the oven walls.

Preparing a hot compress

Heat a clean, damp, folded cloth on a plate for 1-2 minutes on 1000 W. Check temperature before applying the cloth.

Microwave Cooking Tips

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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. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware. REMEMBER: If the CONVECTION mode is used, in most instances it will be necessary to reduce the temperature by 20°C when using cooking temperatures stated in other cookbooks.

TEMPERATURE

USE

(PREHEAT OVEN)

100-110°C Meringues

120-140°C Meat and Fish Terrines, Potted Meats, Drying Herbs

150-170°C Poached Eggs, Fruit Cakes

180-190°C Quiches, Flans, Crème Caramels, Macaroons, White Meat,

Braised and Stewed Meat

200-220°C Genoise, Soufflés, Whole Fish, Savarins

230°C Poultry, Choux Pastry

240-250°C Pizzas, Tarts, Biscuits, Small Puffed Pastries, Fruit Tarts,

Small Brioches, Rolled Biscuits, Red Meats

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Grilling/Grill-Convection Cooking

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. white meat, large pieces of poultry, finishing for gratin.

There is NO MICROWAVE POWER ON THE GRILL/CONVECTION-GRILL PROGRAM.

Grill:

First side Second side

Steak (4 pieces, well done) 10-12 mins. 10-12 mins. Loin of pork (slices) 12-14 mins. 10-12 mins. Porkchops 12-14 mins. 12-14 mins. Kebabs 12-14 mins. approx. 12 mins. Sausages 7-8 mins. 6-8 mins. Chicken legs 15-20 mins. 15-20 mins. Toast 4-5 mins. 3-4 mins.

Approximate Times for Grilling (GRILL 1)

Grill-Convection Guide

Grill Oven

Food

Setting Temperature (°C)

100°C

●

110°C Meringues

3 (Low) 120°C Meat and fish pâtés, Herb drying

150°C Sponge cakes 170°C Quiches, baked custard

2 (Medium) 180°C Soufflés, caramel custard, macaroons

190°C Fish, large pieces of pastry, braised meat,

stewed meat

200°C

●

210°C ●220°C White meat, choux, duck, open tarts

1 (High) 230°C Roasted red meat, poultry, big brioches,

large puffed pastry

240°C ●250°C Small puffed pastry, small brioches

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FOODS NOT SUITABLE FOR COMBINATION COOKING

Biscuits Boneless Convenience Joints Meringues Rich Fruit Cakes Souffles Small pastry items with a very moist filling Unboiled Gammon Whisked Sponge Cakes

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

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.

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Oven Temperature Microwave Power Use

230°C 100 W

Cooking: Chicken Portions and

Breasts, Crisp Baked Potatoes, Chops

Reheating: Pizza, Garlic Bread,

Savouries

220°C 250 W

Cooking: Pastry Pies, Pizza,

Bread, Chicken Portions in Breadcrumbs

Reheating: Lasagnes,

Cannelloni, Cauliflower Cheese

190°C 100 W Cooking: Quiche, Custard

Tarts, Sponge-based Puddings

190°C 250 W Roasting: Chicken, Duck,

Turkey

Cooking: Lasagnes, Gratins

170°C 440 W Roasting: Joints of Lamb, Beef,

Pork

160°C 100 W Cooking: Cakes (eg Madeira,

Light Fruit etc.) Casseroles, Rice Puddings, Meat Terrines

Foods that should be cooked on Combination + Microwave power, are meat recipes and egg dishes, as this reduces shrinkage.

The chart below describes the oven temperature and microwave power which will enable you to adapt your favourite recipes to Combination cooking and also when using the many Combination cookery books available.

Combination Cooking -

Convection + Micro Power

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Frozen

CATERING STARTERS

Grill + 600W 4 to 5 min

Grill 2 + 440W 7 min

Grill + 600W 5 to 7 min

TB 180° + 440W 6 min

FA 210° + 440W 4 min

FA 210° + 440W 4 to 5 min

FA 240° + 250W 9 min --

TB 200° + 440W 2 min 30 sec

FA 200° + 440W 4 to 5 min or Autosetting -

quiche then 5 min FA 210°

FA 200° + 250W 15 to 17 min

FA 250° + 250W 10 to 12 min

Fresh

TB 230° + 250W 4 to 5 min

FA 210° + 250W 7 min then 1 min TB 230°

Grill + 600W 2 min 30 then 1 min Grill

FA 210° + 250W 3 to 4 min

FA 200° + 250W 3 to 4 min

FA 230° + 250W 3 min

FA 200° + 100W 5 min

FA 200° + 100W 3 to 4 min

FA 210° + 250W 3 to 4 min

Weight or Quantity

1 pce (140 g)

2 x 140 g

1 x 150 g

1 x 100 g

1 x 170 g

1 x 130 g

2 x 120 g

2 x 110 g

2 x 170 g

1 x 125 g

1 x 120 g

2 x 120 g

2 x 100 g

Food

- croque-monsieur (2 & 4)

[ham & cheese toastie]

- scallop of fish (1)

- cheese croissant (2)

- puff pastry roll with cheese filling (6)

- ham-cheese baskets (to be cooked)

(6)

- ham-cheese or goat's cheese-spinach

baskets (cooked) (2)

- meat pie (2)

- ham-mushroom-cheese pastry

(cooked) (2)

- Cheese soufflé (to be cooked) (5)

- Pastilla [Moroccan chicken pie]

(to be cooked) (2)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

En-22

Frozen -FA 200° + 250W 5 to 6 min

Grill 1 + 440W 4 to 5 min

FA 240° + 100W 12 to 13 min

FA 230° + 100W 5 to 6 min

Grill 1 + 250W 6 min

Preheat in FA 250° and cook FA 230° + 250W 18 to

20 min then 3 min in FA 230° (6 for the puff pastry)

(5 in its tin for the shortcrust pastry pie)--

Max 3 to 4 min

440W 3 to 4 min in their container

Max 4 to 6 min

Fresh

FA 230° + 250W 2 min -TB 200° + 250W 3 to 4 min

FA 230° + 250W 7 min 30 sec

FA 210° + 100W 5 min

FA 210° 5 min

FA 230° + 250W 8 to 9 min (2)

TB 230° + 100W 8 min

Grill 1 + 600W 4 min 30 sec

FA 240° + 250W 3 min

Max 2 min

Max 20 to 30 sec

250W 3 to 4 min

Max 2 min

Max 3 to 4 min.

FA 200° + 440W 8 min then stand 5 min

Weight or Quantity

1 x 140 g

20 pces –150 g

1 x 110 g

4 x 140 g

16 pces (210 g)

12 pces (160 g)

12 pces (220 g)

1 x 450 g

1 x 500 g

8 pcs (660 g)

2 x 200 g

1 x 350 g

1 x 150 g

1 pce

12 pcs 120 g

1 pce 170 g

1 x 500 g

1 x 400 g

Food

- Panini (2)

- Cheese pastry (7)

- Chips in bread roll (2)

- Sweetbread vol-au-vent (2)

- aperitif pastries (to be cooked) (6)

- aperitif tartlets (already cooked) (2)

- Mini St jacques scallops (1)

- large crayfish pastries, tourte

bourguignonne ou bretonne

(to be cooked)

- Spring rolls, samosas (2 & 4)

- Stuffed [baked] potatoes (2)

- Tielle sétoise (7)

- Filled pancake (3)

- Unfilled pancake (3)

- Snails (3)

- Stuffed tomato (3)

- Plain or onion tortilla

- Lyon saveloy in brioche (7)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

En-23

English

Frozen

FA 210° + 440W 9 to 11 min

Autosetting - pizza

FA 230° + 600W 7 min then grill 2 to 3 min

Or Pizza + 4 min FA 220°

FA 230° + 600W 9 min then Grill 2 to 3 min

FA 200° + 440W 4 to 5 min

Autosetting - quiche

FA 180° + 440W 15 min then 8 min standing time

Autosetting - pizza

Fresh

FA 200° + 250W 6 min

Autosetting - pizza

FA 200° + 100W 3 min

FA 200° + 100W 4 min 30 sec

FA 180° + 100W 7 to 8 min then stand

Autosetting - pizza fresh

Weight or Quantity

1 x 380 g

1 x 120 g

1 x 500 g

1 x 750 g

1 x 100-130 g

1 x 400 g

1 x 1000 g

1 x 130 g

Food

- calzone pizza (2)

- pizza (2)

- American pizza (2)

- Quiche lorraine- Onion & bacon tart (2)

- Family-size leek quiche (2)

- Alsace tart/flan (2) (1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover. (4) turn over or stir halfway

through cooking. (5) place on metal tray. (6) place on a sheet of greaseproof paper on the high wire rack. (7) place on a sheet of greaseproof paper on the low wire rack.

STANDING TIME : it is essential to let the food stand after reheating : 3 to 6 min for the starters, bread, Viennese pastries, liquids, ready meals and 10 min for the gratins and

pies.

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

En-24

Frozen

READY MEALS

Autogratin

Autogratin or TB2 230° + 600W 22 min

Autogratin

Autogratin-TB 230° + 600W 11 to 12 min (7)

SIDE DISHES

Max 4 to 5 min

Grill 1 + 600W 7 to 10 min according to brand and

thickness of product

Max 3 min

Max 3 min 30 sec

Max 8 min

Max 12 to 13 min

--Max 13 to 14 min (4)

Max 2 min 30 sec

Max 4 min 30 sec

Fresh

TB 200° + 600W 5 min

TB 230° + 600W 7 to 9 min

FA 250° + 600W 11 to 12 min

Grill 1 + 440W 6 to 7 min (1)

TB 200° + 600W 7 min (1)

TB 230° + 600W 10 min (1)

440W 4 min-Max 2 to 3 min-Max 1 min to 1 min 30 sec

Max 1 min 30 to 2 min

Max 1 min 30 sec

Max 1 to 2 min

Max 3 min 30 sec

Max 2 min

Max 4 min

Max 7 to 8 min

Max 1 min

Max 2 min 30 sec

Weight or Quantity

300-400 g (1)

800 g (1)

1 kg (7)

300 g

320-400 g

800 g

4 pcs 320 g

450 g

300

300 to 500 g

100 g

200 g

400 g

1000 g

200 g

500 g

1000 g

150 g

300 g

Food

- Gratins (dauphinois, moussaka,

lasagna, tartiflette, Shepherd's pie)

- Vegetable gratin (with or without

meat)

- Dumplings (3 & 4)

- Fish à la bordelaise [with white wine &

shallots]

- Starchy foods (3 & 4)

- Oven chips & potato products

(1 & 4)

- Vegetables (3 & 4)

- Mashed (3 & 4)

potato

vegetables

- Spaghetti in sauce (3)

- Rice (3)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be pre-

heated at the temperature indicated with the metal tray placed on the turntable.

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