PANASONIC NNA873SBEPG User Manual
■ Microwave/Convection cookery book
■ Recetario para microondas combinado
■ La Cuisine Gourmande avec Votre Four Combiné
■ Kookboek voor combinatie magnetron-oven
■ Recettario per forni a microonde combinati
For models
NN
A813
NN
A873
NN
A883
NN
L763
This cookery book is for various oven models. Some of the features and accessories may not be applicable in
your model, and an adjustment may become necessary. For further information, please also refer to the
operating instructions. Some of the dishes specified in the following recipes may not fit into your oven, and an
adjustment may become necessary when using smaller dishes.
Este libro de cocina sirve para diferentes modelos de hornos microondas. Algunos de los accesorios o carac-
terísticas no son aplicables a su modelo por lo que le convendrá ajustar las recetas convenientemente. Algunas
de las que se indican en el libro pueden resultar demasiado voluminosas para la capacidad de su microondas,
por le que deberá utilizar raciones más pequeñas y adaptar los tiempos de cocción. Para más información con-
sulte el manual de instrucciones.
Ce livre de cuisine peut être utilisé pour différents modèles. Certains applications et accessoires ne seront pas
compatible à votre four. Pour plus d’ informations veuillesz vous référer à votre mode d’emploi. Il se peut que
certains plats, mentionnés dans les recettes, soient trop grands pour votre four. Il vous suffira d’adapter le plat
en question à la grandeur réelle de vos plats.
Dit kookboek kan gebruikt worden voor verschillende modellen magnetron-ovens. Sommige functies en acces-
soires zullen niet van toepassing zijn op uw model. Voor meer informatie verwijzen wij U naar de gebruiksaanwi-
jzing. Sommige schalen, gebruikt voor bepaalde gerechten in het kookboek, zullen niet in Uw magnetron-oven
passen. In dat geval dient u een andere schaal te gebruiken en de bereidingstijd aan te passen.
Questo libro di recette può essere utilizzato per vari modelli di forno. Per ulteriori informazioni, si prega di con-
sultare anche le istruzioni d’uso. È possibile che alcuni dei piatti descritti nelle seguenti ricette non entrino nel
vostro forno, e ciò può rendere necessarie delle variazioni quando si usano dei piatti più piccoli.
En-1
English
© Copyright by Matsushita Electric UK Ltd 2003.
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
Introduction
Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . .3-4
General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6
Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8
Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Auto Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Defrosting Common Foods . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10
Reheating by Microwave Chart . . . . . . . . . . . . . . . . . . . . .9-10
Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . .13
Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-18
Combination Cooking - Accessories to Use . . . . . . . . . . . . . . .18
Guidelines For Using The Recipes In This Book . . . . . . . . . . .18
Recipes
Soups and starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21-22
Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-25
Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . .26-27
Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . .28-29
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30-31
Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-33
Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34-35
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36-38
Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39-41
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45-46
Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
Contents
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.
En-2
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.
Microwaves can only penetrate to a depth
of 1
1
/
2
-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 METALAND 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
Absorption
Microwave
Vibration
Water Molecule
En-3
English
●
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
Oven Accessories Cooking Containers
Grill
Oven Accessories Cooking Containers
✔
✗
✗
✔
NN-A883/
A873/A813
En-4
●
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.
●
DO NOT use plastic microwave containers unless especially designed to take
temperatures of 250°C.
Combination
Cooking Containers
Convection
Cooking Containers
✔
✔
✗
✗
NN-A883/A873/A813/L763
NN-L763
NN-A883/A873/A813
NN-A883/A873/A813
NN-L763
For more information about combination
modes, refer to operating instructions.
Oven Accessories
Oven Accessories
En-5
English
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.
En-6
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.
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.
General Guidelines
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.
En-7
English
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 turbo 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.
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.
Tips for Defrosting
Auto Weight Defrost
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.
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.
Min
En-8
Defrosting Common Foods
NOTES
# turn this food halfway through defrosting and protect ends and
projecting parts with foil.
* stir, turn or separate several times during defrosting.
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
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
Min
En-9
English
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 by Microwave
Reheating
Food Weight/quantity Fresh Frozen
DELICATESSEN STARTERS
- croque monsieur 1 piece (170 g) MAX 1 min MAX 2 mins 30 secs to 3 mins
2 pieces (320 g) MAX 2 mins MAX 5 mins
- shellfish (1) 1 piece (170 g) MAX 2 mins MAX 3 mins
2 pieces (220 g) – MAX 6 to 7 mins
- unfilled pancake (1) 1 piece MAX 30 secs –
- stuffed pancake (1) (2) 1 piece (150 g) MAX 2 mins MAX 3 to 4 mins
2 pieces (300 g) – MAX 5 mins
- soup (1) (2) 400 g MAX 4 mins –
1 litre MAX 6 to 7 mins MAX 11 to 12 mins
- small pizza (1) 1 piece (160 g) MAX 1 min MAX 2 mins 30 secs to 3 mins
- small quiche (1) 1 piece (130 g) 600 W 1 min 10 secs MAX 3 mins
- Nem, Samosa (2) 2 pieces (150 g) MAX 20 to 30 secs MAX 4 mins
READY-COOKED DISHES
- stuffed tomatoes (1) 1 piece (170 g) MAX 2 mins MAX 6 to 7 mins
- Chilli con Carne (1) (2) 400 g MAX 3 mins 40 secs –
- Chicken Korma with rice (2) (3) 350 g – MAX 6 mins
- Quenelles (1) (2) 4 pieces (320 g) 440 W 4 mins –
6 pieces (240 g) – 600 W 6 mins
- Snails (1) 12 pieces (100 g) 250 W 3 to 4 mins 440 W 3 to 4 min in their tray
- Gratin dishes (starchy with meat) (1) 300 - 400 g MAX 3 mins MAX 8 to 10 mins
600 g MAX 6 to 8 mins MAX 13 to 14 mins
1 kg MAX 10 to 11 mins MAX 16 to 18 mins
En-10
Reheating by Microwave
BABY BOTTLES and FOOD JARS - CAUTION
Milk or formula MUST be stirred or shaken thoroughly before heating
and again at the end, and tested carefully before feeding a baby.
For 210-240 ml of milk at fridge temperature, remove top and teat. Heat
on MAX (1000 W) for 25-30 secs.
CHECK CAREFULLY.
For 90 ml of milk at fridge temperature, remove top and teat. Heat on
MAX (1000 W) for 10-15 secs. CHECK CAREFULLY.
N.B. Liquid at the top of the bottle will be much hotter than at the bottom
of the bottle and must be shaken thoroughly before checking the
temperature.
(1) Cover. (2) Stir halfway through cooking time. (3) Remove packaging and wrap in absorbent paper.
Food Weight/quantity Fresh Frozen
READY-COOKED DISHES (cont.)
- vegetable gratin (with/without meat) (1) 300-400 g MAX 3 mins MAX 8 to10 mins
1 kg MAX 10-11 mins MAX 16-18
- fish gratin (1) 450 g – 600 W 12 to 15 mins
1 kg – MAX 18 mins + 250 W 5 mins
- fish in sauce (1) 225 g – MAX 6 to 7 mins
FILLINGS
- starchy (1) 300 g MAX 2 to 3 mins MAX 4 to 5 mins
- vegetables (1) 100 g MAX 1 min to 1 min 30 secs –
200 g MAX 1 min 30 secs to 2 mins –
- purée (1) (2)
of potato 200 g MAX 1 min 30 secs MAX 4 mins 30 secs
of vegetables 200 g MAX 1 to 2 mins MAX 5 mins
400 g MAX 3 mins 30 secs MAX 8 mins
- spaghetti in sauce (1) 210 g MAX 2 mins –
450 g MAX 4 mins –
1000 g MAX 7 to 8 mins –
- rice (1) 150 g MAX 1 min MAX 2 mins 30 secs
300 g MAX 2 mins 30 secs MAX 4 mins 30 secs
MEAT
- hamburger (raw) (1) 1 piece (150 g) – MAX 1 min 30 secs
- pieces of cooked meat
minced steak (1) 100 g 600 W 40 to 50 secs –
pork 2 pieces (1) 130 g 600 W 1 min 30 secs –
lamb 2 pieces (1) 160 g 600 W 1 min –
beef 2 pieces (1) 120 g 600 W 50 secs –
chicken leg (1) 205 g MAX 1 min 40 secs –
MISCELLANEOUS
- baby food 30 g 600 W 15 secs Test –
(small pot at room temperature) 120 g 600 W 25 secs Test –
200 g 600 W 40 secs Test –
- breakfast pastries (3) 2 x 50 g – MAX 30 to 40 secs or 270 W 3 mins
- bread (3)
- sliced sandwich bread 800 g – 270 W 8 mins
- slice 60 g – MAX 40 secs
- baguette 150 g – MAX 30 to 40 secs
- 1 wholemeal loaf 500 g – MAX 2 mins 30 secs + 1/2 hr stand
- rye bread roll 1 piece (85 g) – MAX 40 secs
3 x 85 g – MAX 1 min 10 secs
- muffins 2 x 80 g – 270 W 3 mins, then rest 5 mins
- sweet pop corn 1 x 100 g – MAX 2 mins 40 secs to 3 mins
En-11
English
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 air-tight
containers.
Making caramel
Cook 100 g of sugar with 2 tablespoons of water in a bowl for 23 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 3050 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
1
/
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
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
En-12
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.
NN-A883/A873/A813
NN-L763
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
En-13
English
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
Grilling/Grill-Convection Cooking
NN-A883/A873/A813
NN-L763
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.
NN-L763
There is 1 GRILL setting of 1300 W.
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:
NN-A883/A873/A813
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)
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