Panasonic NNGD569M Operations Instructions Page 67
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- Table of contents
- BOOKMARKS
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65
K
Kedgeree .......................................................................................... 49
L
Lamb
guidelines....................................................................................... 44
cooking charts................................................................................ 35
Chops ............................................................................................ 35
Lamb Casserole............................................................................. 47
Lamb in a spicy cream & almond sauce ........................................ 46
M
Meat and Poultry recipes .......................................................... 45-47
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 36
Mince pies, reheating.................................................................. 28, 31
O
Orange Marmalade........................................................................... 61
P
Pasta, cooking ...................................................................................35
Pasta and Rice recipes
Kedgeree ........................................................................................ 49
Lemon and Asparagus Risotto.........................................................48
Lentil Biryani ................................................................................... 48
Pesto Spaghetti .............................................................................. 48
Tagliatelle Toscana ......................................................................... 49
Vegetable Couscous....................................................................... 49
Plated Meals, reheating ...................................................................28
Panacrunch Pan
guidelines...........................................................................................24
Pork
guidelines........................................................................................ 44
cooking ........................................................................................... 35
chops .............................................................................................. 35
Paprika Pork Casserole .................................................................. 47
Porridge .......................................................................................... 36
Preserves
Soft Fruit Jam ............................................................................... 61
Orange Marmalade........................................................................ 61
Red Onion Chutney ........................................................................61
Pulses, cooking.............................................................................. 33
Puddings and Desserts
Baked Lemon Cheesecake............................................................ 57
Christmas Pudding ........................................................................ 57
Creme Caramel ............................................................................. 56
Date Puddings and Butterscotch Sauce........................................ 56
Lemon Brûleé ................................................................................ 57
Steamed Suet Sponge Pudding .................................................... 56
R
Reheating guidelines...................................................................... 28
Reheating Charts........................................................................ 29-32
Rice, cooking .................................................................................... 36
S
Sauces ............................................................................................. 58
Sausages.......................................................................................... 36
Shielding ........................................................................................... 19
Soups and Starters
Aubergine with Creamy Mushroom Sauce ..................................... 39
Broccoli & Stilton Soup ................................................................... 40
Cheese and Garlic Loaf ...................................................................40
Coarse Pork Paté ........................................................................... 39
Creamy Cod & Leek Chowder ........................................................ 39
Stuffed Croissants .......................................................................... 40
Standing Times ................................................................................. 9
T
Technical Specification ................................................................ 62-63
Turbo reheat ......................................................................................16
V
Vegetables
guidelines........................................................................................ 52
cooking ...................................................................................... 36-37
Cauliflower cheese ......................................................................... 54
Crispy Toast Topped Ratatouille ..................................................... 53
Gratin Dauphinois ........................................................................... 53
Red Cabbage with Red Onions & Almonds.....................................55
Red Lentil Casserole ...................................................................... 54
Spicy Bean Goulash ........................................................................55
Stuffed Sweet Potatoes .................................................................. 54
Vegetable Enchiladas .....................................................................55
Vegetable Lasagne......................................................................... 53
W
White Pouring Sauce ........................................................................ 58
- & OPERATING I NSTRUCTIONS 1
- Standard Conversion Chart 2
- CONTENTS 3
- Caution: Hot surfaces 4
- Unpacking your oven 5
- Placement of your oven 5
- Before using your oven 5
- Maintenance of your oven 6
- Parts of Your Oven 7
- Short Cooking Times 8
- Microwaving Principles 10
- General Guidelines 11
- Containers to use 13
- Control Panel 15
- Letʼs Start to Use your Oven 16
- Setting the Clock 17
- Turbo Reheat 18
- Auto Weight Defrost 19
- Auto Weight Defrost Programs 20
- Defrosting Guidelines 21
- Using the Grill 23
- Combination Cooking 24
- Panacrunch Pan 26
- Guidelines for Use 27
- Program Minimum Maximum 27
- Auto Weight Cook Programs 28
- Reheating Charts 31
- Cooking Charts 35
- Cooking for One 40
- Soups and Starters 41
- Stuffed Croissants Serves 4 42
- Stuffed Citrus Trout Serves 4 43
- Plaice Provencale Serves 4 44
- Tasty Fish Pie Serves 4 44
- Tuna Fish Cakes Serves 4 44
- Fish Kebabs Serves 4 45
- Mixed Seafood Gratin Serves 4 45
- Fish Balti Serves 4 45
- Meat and Poultry 46
- Chicken Satay Serves 4 47
- Bolognese Sauce Serves 4 47
- Serves 4 48
- Chicken Casserole Serves 4 49
- Lamb Casserole Serves 4 49
- Pasta and Rice 50
- Tagliatelle Toscana Serves 4 51
- Kedgeree Serves 2 51
- Vegetable Couscous Serves 4 51
- Cheese and Egg Dishes 52
- Macaroni Cheese Serves 4 53
- Vegetables and Vegetarian 54
- Gratin Dauphinois Serves 4 55
- Vegetable Lasagne Serves 4-6 55
- Cauliflower Cheese Serves 4 56
- Red Lentil Casserole Serves 4 56
- Spicy Bean Goulash Serves 4-6 57
- Vegetable Enchiladas Serves 4 57
- Puddings and Desserts 58
- Christmas Pudding Serves 6-8 59
- Lemon Brûleé Serves 4 59
- White Pouring Sauce 60
- Hollandaise Sauce 60
- Baking Guidelines 61
- Ginger Cake 62
- Boston Brownies 62
- Preserves 63
- Questions and Answers 64
- Technical Specifications 64
- (private households) 65
- 08705 357357 68
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