Panasonic NNST452W Operations Instructions Page 74
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68
Sterilizing jars
Jam Mars can be steriOized by microwave
ready for your Mams. +aOf ÀOO with water and
heat them on +,G+ power untiO water boiOs
appro[ mins for Mars. Empty and drain
upside down on kitchen paper. The Mars
shouOd be warm when ÀOOed with Mam.
,f you wish to cook Oarger Tuantities than
given in the recipes beOow, revert to the
traditionaO hob method, using a traditionaO
recipe.
Dish size
AOways use a very Oarge pyre[ bowO.
'O 1OT attempt to use Mam pans or
saucepans in your microwave.
DO NOT /EAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE
HIGH SUGAR CONTENT.
Covering
'o not cover preserves whiOst cooking,
apart from if recommended in the recipe.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERI/I=E
BABIESҋ BOTT/ES.
DO NOT SEA/ PRESERVING JARS IN
YOUR MICROWAVE.
Setting point
To determine whether setting point is
reached, pOace a coupOe of drops of Mam or
marmaOade on a coOd saucer put one in
the fridge whiOst making the Mam. Leave to
cooO. The Mam shouOd wrinkOe on the surface
when your Ànger pushes across the top.
ingredients
Makes approx 1½ lbs jam
450g (1 lb) soft fruit, washed
450g (1 lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
Soft Fruit Jam
POace aOO ingredients in a Oarge bowO and stir. POace on gOass turntabOe,
cook on +,G+ power for 5 mins 1015 mins if using frozen fruit,
stirring freTuentOy. &ontinue to cook in one minute intervaOs untiO sugar
has dissoOved. :ash down any sugar crystaOs from around the bowO.
%ring mi[ture to the boiO and continue to cook untiO setting point is
reached ² appro[. 155 mins. Test reguOarOy for setting point.
ingredients
Makes 2 lbs
4 lemons, grated rind and
juice of
450g (1 lb) caster sugar
4 eggs, well beaten
100g (4 oz) butter
Dish: large bowl
Lemon Curd
POace aOO ingredients in bowO. Mi[ weOO. POace on gOass turntabOe, cook
on +,G+ power for 1 min. Stir. &ontinue to cook in 1 min stages untiO
mi[ture starts to thicken, then cook for 0 secs at a time untiO mi[ture
coats back of spoon. The eggs wiOO curdOe if overcooked. The mi[ture
wiOO thicken on cooOing. Pot into warm Mars. &over with a circOe of wa[ed
paper and a Mam pot cover.
ingredients
Makes approx 1½ - 2 lbs
45 ml (3 tbsp) olive oil
4 large red onions halved and
thinly sliced
50g (2 oz) demerara sugar
100g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 fl oz) red wine vinegar
Dish: large bowl
Red Onion Chutney
Put oiO in bowO with onions. POace on gOass turntabOe and soften
on +,G+ power for 101 minutes, stirring haOfway. Add aOO other
ingredients and mi[ weOO. &ook on ME',UM power for 0 mins, or
untiO onions are soft. &ooO sOightOy, then pour into a Mar. AOOow to cooO
thoroughOy before chiOOing.
Preserves
IP4405_39Y61BP_01_120817.indd 74IP4405_39Y61BP_01_120817.indd 74 2012-8-17 13:38:272012-8-17 13:38:27
- Microwave Oven 1
- Important Notice 2
- For countertop use: 5
- Contents 7
- Important safety instructions 8
- Before using your oven 9
- Placement of your oven 10
- Important 11
- Maintenance of your oven 12
- Parts of your oven 12
- Outline diagram 13
- Fan Motor operation 16
- Utensils/ Containers 16
- Babies Bottles and Food Jars 16
- Microwaving principles 17
- Control panel 18
- General guidelines 19
- Containers to use 21
- Setting the clock 23
- Child safety lock 23
- Turbo Reheat 24
- Defrosting guidelines 25
- Defrosting chart 26
- Using the timer 28
- Multistage cooking 29
- Chaos defrost 30
- Adjust to Taste 32
- Important Note: 32
- How it works 32
- Guidelines for Use 33
- Auto sensor programs 34
- Reheating charts 39
- Cooking charts 43
- Cooking for one 49
- Soups & starters 50
- When is Äsh cooked? 52
- Whole Äsh 52
- Arranging 52
- Paella 53
- Family Fish Pie 54
- Plaice Provencal 54
- Fish Kebabs 55
- Fish Balti 55
- Meat and Poultry 56
- Pasta and Rice 60
- Cheese and Egg Dishes 62
- Vegetables and Vegetarian 64
- Puddings and Desserts 68
- White Pouring Sauce 71
- Custard 71
- Hollandaise Sauce 71
- Sponge Cake* 72
- Boston Brownies 72
- Carrot Cake 73
- Chewy Flapjacks 73
- Ginger Cake 73
- Preserves 74
- Questions and answers 76
- Technical specifications 77
- Cookery Advice Line 78
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