Panasonic NN-SM332 - Инструкция (Страница 14)

English
- Eng-12 -
Operation
(NN-ST340W) (Continued)
Auto Reheat
Pre-cooked foods are reheated automatically by setting the
food's serving. You need not select power level or reheating
time. The foods should be at refrigerator or room tempera-
ture. Use suitable sized dish and cover with a lid or
microwave safe plastic.
Note: When reheating items such as soups, stews, and
casseroles, it is recommended that they are stirred at half of
reheating time and at completion of reheating.
1. Porridge
Suitable for cooking different kinds of porridge such as buck-
wheat, millet and rice. Place the porridge with water in a suit-
able size container. Use the following as a guide:
Then place the container into the oven and press "Porridge"
key. Do not forget to stir and remove the cover when "Beep".
* For Millet, immerse them into warm water for 30 minutes
before cooking.
2. Omelet
This program is suitable for cooking the omelet from eggs.
Use the casserole dish for cooking. You can cook the omelet
using your recipe or the following as a guide:
Whisk eggs with milk for 3-5 minutes by mixer, add salt and
pepper on taste. Put mixture into greased casserole dish and
place in the oven on glass tray. Select "Omelet" and cook
until the cooking time will finish. After cooking, covered, let
stand for 3 minutes. Serve the hot cooked omelet with melt-
ed butter, sauces or grated cheese.
3. Pudding
Suitable for cooking of puddings with berries or fruits. Use
the following recipe as a guide:
1. Mix up margarine, sugar and eggs for 5 minutes by mixer.
Stir flour, vanilline powder and baked powder. Pour the
flour into other mixture and make sticky pastry.
2. Add berries into pastry or put them on the bottom of dish.
Place pastry in the dish and make the even surface.
3. Place in the oven and select "Pudding". Cooking until
stopped program. Before serve take out the pudding and
powder with sugar.
4. Vegetables
This program is suitable for cooking fresh vegetables such
as: potatos, carrots, onions, beetroot, cabbage, cauliflower,
pumpkin, marrow, mushroom and etc. and the mixture of
them. Vegetables should be trimmed, prepared and cut into
even sized pieces. Add 2-4 tablespoon to
1 / 4 cup of water if
vegetables appear slightly dehydrated or a softer texture is
desired. Place in a suitably sized plate or casserole dish and
cover with plastic wrap or a fitting lid. Stir at the beep. If
desired, butter, herbs, etc. may be added but do not add salt
until the completion of cooking.
5. Potatoes
Potatoes should be trimmed or prepared and cut into evenly
sliced pieces. Add 1 to 3 tablespoon of water to potatoes. If
dehydrated or softer texture is desired. Place in a appropri-
ate size dish and cover with plastic wrap or well fitting lid.
Halfway through the cooking time, stir potatoes. At the end of
the cooking time, stir potatoes and let stand, covered, for 2
to 3 minutes.
Ingredients
4 servs
dish 20 cm
8 servs
dish 28 cm
Margarine
100 g
( 1 /
2
pack.)
200 g
(1 pack.)
Sugar
75 g
( 1 /
4
cup)
150 g
( 1 /
2
cup)
Egg 1 p. 2 pcs.
Wheat flour
100 g
( 2 /
3
cup)
200 g
(1 1 /
3
cup)
Vanilline powder
2 g
( 1 /
3
tsp.)
4 g
( 1 /
2
tsp.)
Baked powder
3 g
( 1 /
2
tsp.)
5 g
(1 tsp.)
Frozen berries (cherry,
rusberry, bilberry etc.)
150 g 300 g
Products
Water
Milk
Salt
Sugar
Buckwheat
200 g
400 ml
1 /
2
t.sp
Millet*
130 g
450 ml
1 t.sp
2 tb. sp
Rice
130 g
400 ml
1 /
2
t.sp
1 tb. sp
Ingredients
Eggs
Milk or cream
Salt, pepper
Butter
1 serv.
2 pcs.
125 ml
2 serv.
4 pcs.
250 ml
3 serv.
6 pcs.
375 ml
4 serv.
8 pcs.
500 ml
on taste
for greasing of casserole
342W/M)
cups)
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