Panasonic NNSD25HB Operations Instructions download pdf (Page 42)

Food

Weight/

Quantity

Power

Level

Time to Select

(approx)

Instructions/Guidelines

Pizza – Fresh chilled – N.B. Remove all packaging. Pizzas will have a soft base.

Thin & crispy

400

High

4 - 4 mins

30 secs

Place on heatproof plate on

turntable. Do not cover.

Deep pan

475

High 4 - 5 mins

Place on heatproof plate on

turntable. Do not cover.

Pork – from raw – Caution: Hot Fat! Remove dish with care

Chops

360 g (2)

High 2 - 3 mins

Place in microwave safe dish or

rack on turntable. Cover.

then Low 4 - 5 mins

Porridge – N.B. Use a large bowl.

1 serving

½ cup

oats

High

3 - 3 mins

30 secs

Add 1 cup of water or milk.

Stir halfway.

2 servings

1 cup

oats

High

5 - 6 mins

30 secs

Add 2 cups of water or milk.

Stir halfway.

Rice – Place in a large microwave safe bowl. 3 Litre (6 pint)

Basmati

250 g Low 10 - 12 min

Use 600 ml (1 pt) to 800 ml (1½ pt)

boiling water. Cover and place on

turntable.

Easycook white 250 g High 13 - 14 mins

Sausages from raw - Caution: Hot Fat! Remove dish with care.

Thick

240 g (4) High

2 mins

30 secs - 3 mins

Place on microwave safe plate

or microwave rack on turntable.

Cover.

Thin

110 g (4) High

1 min

30 secs - 2 mins

Fresh Vegetables – Place in shalLow microwave safe dish.

Green beans 200 g High 5 - 7 mins

Add 90 ml (6 tbsp) water.

Cover and place on turntable.

Beetroot

450 g High 12 - 14 mins

Broccoli + cauliower

- orets

450 g High 7 - 8 mins

Brussel sprouts 450 g High 8 - 10 mins

Cabbage – sliced

450 g High 6 - 8 mins

Leeks

450 g High 7 - 8 mins

Carrots

450 g High 8 - 9 mins

Corn on the cob 450 g High 9 - 11 mins

Cooking Charts

Note

Always check that food is piping hot after reheating in the microwave. If unsure return to oven.

Foods will still require a stand time, especially if they cannot be stirred. The denser the food the

longer the stand time.

High: 1000 W Medium: 600 W Low: 440 W Simmer: 300 W Defrost: 270 W Warm: 100 W

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Panasonic NNSD25HB Operations Instructions Page 42

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