Manuel d'utilisation / d'entretien du produit NN-C2000W du fabricant Panasonic
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NN-C2000W Operating Guide and Cookbook Micr owa ve / Con vection Oven.
W e are glad y ou ha v e chosen to purchase a P ANASONIC Microw a v e/Con v ection Ov en. Bef ore operating this o v en, please read these instructions completely .
Before Operation 1 Table of Contents Operation & Hints Cooking Guide Maintenance Before Operation Operation & Hints Maintenance Cooking Guide Saf ety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Before Operation 2 Safety Instructions Precautions to be taken when using Micro wa ve Ovens f or Heating foodstuffs INSPECTION FOR D AMA GE A microw av e ov en should only be used if an inspection confirms all of the following conditions: 1. The grille is not damaged or broken.
Before Operation 3 Installation and Earthing Instructions Important Instructions W ARNING - T o reduce the risk of burns, electric shock, fire , injury to persons or excessiv e microwa v e energy: 1. Read all instr uctions before using micro wa v e ov en.
Before Operation 4 General Instructions General Use 1. Only use utensils that are suitable f or use in microw av e ov ens . 2. In order to maintain high quality , do not operate the ov en when empty . The microwav e energy will reflect continuously throughout the ov en if no f ood or water is present to absorb energy .
Before Operation 5 Microwaves and How They Work Microw av es are a f orm of high frequency radio wa v es similar to those used by a radio , including AM, FM and CB. Electricity is conv er ted into microwa v e energy by the magnetron tube (which is the hear t of the microwa v e ov en).
Before Operation 6 Cookware and Utensil Guide Plastics Plastic dishes, cups and some freezer containers should be used with care in a microw av e o ven. Choose plastic containers carefully , as some plastic containers ma y become soft, melt and scorch.
Before Operation 7 Cookware and Utensil Chart * Check man ufacturers’ recommendation, must withstand heat. ** F ollow recipe instructions. NO TE: See page 10 f or accessories included.
Before Operation 8 Feature Diagram Ceramic T ra y 1. Do not operate the ov en without Roller Ring and Ceramic T ray in place . 2. Only use Ceramic T ra y specifically designed f or this ov en. Do not substitute any other Ceramic tr a y . 3. If Ceramic T ra y is hot, allo w to cool bef ore cleaning or placing in water .
Before Operation 9 Feature Diagram - Control Panel Star t Quick Min. Timer Clock More Less Sensor Reheat Auto Menu T emp./ Menu Select T urbo Defrost Combinat ion Convection Mic ro P ower Grill Stop /.
Before Operation 10 Oven Accessories Cooking Modes: Heating Source Micro wa ve Con vection Grill 2 Level Con vection Microw av e Heat Micro wave Grill Con vection 2 Level Con vection Ceramic T ra y wi.
11 Operation & Hints Let’s Start to Use Your Oven! 1 Plug In Plug into a properly grounded electrical outlet. “WELCOME T O INVER TER COOKING” appears in the displa y window . (This will immediately cease when any pad is pressed.) Star t Quick Min.
T o Cook by Combination ( ☛ page 20,21) T o Reheat using “ Sensor Reheat” pad ( ☛ page 22, 23) T o Cook using “ A uto Menu” pad (1-20): ( ☛ page 22 - 26) 12 Operation & Hints Feature.
13 Operation & Hints To Set Clock To Use Child Safety Lock Y ou can use the oven without setting the cloc k. Clock Time / W eight Clock Displa y ● Press. ● Enter time of day using the Time / Weight Dial. NO TES: 1. T o reset time of day , repeat the steps as above .
14 Operation & Hints To Reheat / Defrost / Cook by Micro Power and Time Use of Accessor y: Star t Quick Min. Timer Clock More Less Sensor Reheat Auto Menu Temp.
15 Operation & Hints To Reheat / Defrost / Cook by Micro Power and Time Reheat by setting P ower and Time –– Frozen Con venience Foods Item Frozen (pre-cooked) BREAD & B AKED PRODUCTS Brea.
16 Operation & Hints To Defrost Star t Quick Min. Timer Clock More Less Sensor Reheat Auto Menu Temp./ Menu Selec t T urbo Defrost Combination Convection Micro Power Grill Stop / Reset NN-C2000W Recipe Prompting Time / W eight 2 Level Convection MICRO COMB C CONV GRILL MIN SEC 2 Set Weight up to 3 kg W eight can be entered 0.
17 Operation & Hints To Defrost POUL TR Y Chick en whole pieces fillets Duck T u r key FISH & SHELLFISH Fish fillets Whole fish Crabmeat Lobster tails Sea scallops Green pra wns 9-1 2 8-1 1 8-1 0 10 - 12 10 - 13 T ur n poultr y ov er two to f our times during defrosting.
18 Operation & Hints To Cook on Grill Use of Accessor y: Star t Quick Min. Timer Clock More Less Sensor Reheat Auto Menu Temp./ Menu Selec t T urbo Defrost Combination Convection Micro Power Grill.
1 Press 2 Select the desired oven temperature 3 Press ☛ The ov en begins to preheat. Do not open the door dur ing preheating. 4 Place the Food After preheating 3 beeps will be heard and “P” will blink in the displa y . 5 *Set Cooking Time (up to 9 hours and 59 minutes) 6 Press Star t T emp.
20 Operation & Hints To Cook on Combination: Convection & Microwave 1 Select Setting ☛ COMB 1-6 and the program temperature appears in the displa y . 3 Press ☛ Cooking will star t. NO TE: 1. When selected cooking time is less than one hour , the time counts down b y minutes and seconds.
21 Operation & Hints To Cook on Combination: Convection & Microwave Use of Accessor y: Examples of Foods to Cook by Combination Mode Combination Setting COMB 1 COMB 2 COMB 3 COMB 4 COMB 5 COMB.
22 Operation & Hints To Reheat / Cook by Sensor Reheat / Auto Menu This f eature allows y ou to reheat/cook most of your f av ourite foods without ha ving to select cooking times and power le vels.
Operation & Hints SENSOR REHEA T (200 g - 1.2 kg) ● All f oods must be pre-cooked. ● F oods should be at room or refrigerated temperatures . ● Stirrab le f oods are recommended. ● Place in a suitably siz ed dish (appro ximately 3 / 4 full).
24 Operation & Hints To Cook by Auto Menu 2 Select Menu 3 Set Weight W eight can be entered 0.1 kg inter v als. 4 Press ☛ Cooking time appears in the displa y window and begins to count down.
25 Operation & Hints 15. PORK (750 g - 3.0 kg) ● Select roasts that are unif orm in shape, if not, tie roasts with string, to aid with ev en cooking. ● Place the pork crackling side up on Lo w Rack with a shallow dish underneath to collect drips.
26 Operation & Hints To Cook by Auto Menu Low Rac k Ceramic T ra y T emp./ Menu Selec t Star t ● Select Menu 19 and 20. ● press. ☛ Time appears in the displa y and begins to count down. CAKE / SLICE ● This setting is designed f or cooking single la yer slices and light cakes which are cook ed at a moderate temperature .
27 Operation & Hints To Use Recipe Prompting Star t Quick Min. Timer Clock More Less Sensor Reheat Auto Menu Temp./ Menu Selec t T urbo Defrost Combination Convection Micro Power Grill Stop / Rese.
28 Operation & Hints To Use Recipe Prompting NO TE: Throughout Recipe Prompting, the ov en will instruct you to set the cooking time and po wer le v el at each stage of the recipe. Set the instructed power le vel and cooking time using the Micro P ower pad and Time / W eight Dial.
29 Before Requesting Service ALL THESE THINGS ARE NORMAL: The ov en causes interf erence with my TV . Steam accumulates on the ov en door and warm air comes from the ov en v ents. I accidentally ran my microw av e ov en without an y f ood in it. There are humming and clicking noises from m y ov en when I cook by Combination.
30 Cooking Guide Food Characteristics Microwave Recipe Preparation and Techniques Microw av es penetrate the surf ace of the f ood to a depth of about tw o to three centimeters and then the heat is gradually conducted in a r andom pattern. Some par ts of food matter cook f aster than others.
31 Cooking Guide Microwave Recipe Preparation and Techniques Covering Cov ering food minimises the micro wa v e cooking time. Because microwa v e cooking is done with time and not direct heat, the rate of e v aporation cannot be easily controlled. Howe ver , this can be corrected by using diff erent materials to cov er dishes .
32 Cooking Guide Microwave Recipe Preparation and Techniques How to K eep Everything Hot at The Same Time Menu Planning f or Micr owa ve Cooking Handy Hints and Tips Plan your meals so that the f ood will not all need last minute cooking or attention at the same time.
33 Cooking Guide Everyday Basics Cheesy Ham Omelette Ser ves: 1 to 2 Ingredients: 3 eggs, separated 2 tablespoons milk salt and pepper 1 / 4 cup grated cheese 50 g ham, cut into strips 1 spring onion, finely sliced butter f or g reasing Method: Beat egg yolks , with milk and salt and pepper in a bowl.
34 Cooking Guide Everyday Basics Fried Eggs A good recipe f or the browning dish. Ser ves: 1 to 4 Ingredients: 1 to 4 eggs (60 g) 1 to 2 butter tablespoons Method: Preheat a browning dish on HIGH f or 4 to 5 minutes . Add butter . Break eggs into browning dish.
35 Cooking Guide Everyday Basics Muesli Makes: 4 cups Ingredients: 1 / 3 cup honey 2 tablespoons butter 2 cups rolled oats 1 / 2 cup unprocessed bran 1 / 2 cup shredded coconut 1 / 3 cup nuts, chopped 1 / 3 cup sunflower seeds 1 / 2 cup dried mixed fruit Method: W arm honey and butter in a large dish on HIGH f or 1 to 1 1 / 2 minutes .
36 Cooking Guide Everyday Basics V eg etable Soup Ser ves: 4 to 6 Ingredients: 500 g prepared vegetab les of y our choice (carrots, turnips, celery , etc.
37 Cooking Guide Soups, Snacks and Starters P ea and Ham Soup Ser ves: 6 to 8 Ingredients: 500 g split peas 2 cups water 500 g ham or bacon bones 1 ba y leaf 3 cups water , extra 2 rashers bacon, rind.
Pumpkin Soup R 38 Cooking Guide Soups, Snacks and Starters P otato and Leek Soup Ser ves: 4 to 6 Ingredients: 4 large potatoes, peeled, thinly sliced 1 1 / 2 cups thinly sliced leeks 2 teaspoons dried.
39 Cooking Guide Soups, Snacks and Starters P otato and Corn Soup Ser ves: 6 to 8 Ingredients: 6 rashers bacon, rind removed 1 onion, thinly sliced 500 g potatoes, peeled and diced 4 cups chick en sto.
40 Cooking Guide Soups, Snacks and Starters T errine de P ork Ser ves: 6 to 8 Ingredients: 1 kg pork, cut into 2.5cm cubes 125 g por k fat, cut into 2.
41 Cooking Guide Soups, Snacks and Starters Quiche Lorraine Ser ves: 4 to 6 Ingredients: P astry: 1 1 / 4 cups self-raising flour pinch salt 80 g butter 2 tablespoons water squeeze lemon juice 1 egg y.
42 Cooking Guide Soups, Snacks and Starters Mini Pizza Cheese Straws Makes: 60 Ingredients: 1 sheet ready rolled puff pastr y 1 / 4 cup milk 1 cup P armesan cheese 2 teaspoons paprika Method: T o Cook by 2 Le vel Con vection: Preheat ov en to 200°C .
43 Cooking Guide Soups, Snacks and Starters Spinach and Filo Pie Ser ves: 4 to 6 Ingredients: 1 bunch spinach 250 g Fetta cheese 4 eggs 1 cup cream 1 tablespoon flour 1 / 2 teaspoon nutmeg ground b la.
44 Cooking Guide Fish and Shellfish Directions f or Grilling Fish and Shellfish Cook in ov en with High Rac k in place on Grill 1 for fillets and steaks, Grill 2 f or whole fish and shellfish. F or lobster tails, remo ve soft shell centre (underneath por tion) of lobster tails by cutting centre out with kitchen shears.
45 Cooking Guide Fish and Shellfish Directions f or Cooking Fish and Shellfish by Micr owa v e Clean fish bef ore star ting the recipe. Arrange fish in a single la yer , do not ov erlap edges. Prawns and scallops should be placed in a single la yer . T o Cook by Time: Cov er dish with plastic wrap .
46 Cooking Guide Fish and Shellfish Cheesy Lobster Mornay Ser v es: 2 Ingredients: 3 tablespoons butter 3 tablespoons flour 1 cup milk 1 / 2 cup grated cheese 1 cooked lobster juice of 1 / 2 lemon pinch of paprika 2 tablespoons grated cheese , e xtra Method: Melt butter on HIGH f or 30 seconds in a 4-cup jug.
47 Cooking Guide Fish and Shellfish Seafood Marinara Ser v es: 4 Ingredients: 250 g scallops 250 g prawns, shelled and de v eined 1 squid, (appro x. 275 g) cleaned and sliced 2 tablespoons butter 1 cl.
48 Cooking Guide Fish and Shellfish Oysters Kilpatric k Ser v es: 2 Ingredients: 12 o ysters in shell, opened 2 teaspoons lemon juice 2 teaspoons W orcestershire sauce salt and pepper 60 g bacon, finely chopped Method: Preheat ov en on Grill 2. Place o ysters in shell on a heatproof ser ving plate.
49 Cooking Guide Poultry Cooking Season as desired, but salt after cooking. Browning sauce (e.g. soy , W orcestershire) mix ed with equal par ts of butter will enhance the appearance . P oultry may be stuff ed or unstuff ed. Tie legs together with cotton string.
Appro ximate Cooking Time (in minutes) 15 to 18 20 to 22 20 to 22 18 to 20 18 to 20 18 to 20 15 to 18 50 Cooking Guide Poultry Preheat ov en with High Rack in place on Grill 1. If desired, brush chicken with b utter , margar ine, oil or sauce bef ore and during grilling.
51 Cooking Guide Poultry Directions f or Cooking Poultry by Combination W ash poultry and pat dr y . Season poultr y as desired. Whole poultr y may be roasted stuff ed or unstuff ed. Whole Roasting Chickens (1.0 kg to 2.8 kg): Place chick en on Low Rac k, with a dish set underneath, to catch drips.
52 Cooking Guide Poultry Directions f or Cooking Poultry Pieces by Micro wa ve Arrange pieces skin-side up , and e v enly spread in a shallow dish. Cov er with wax paper , or paper towel. Multiply the weight b y the minimum time recommended in the char t.
53 Cooking Guide Poultry Chicken and P otato Casserole Ser v es: 4 Ingredients: 1 chick en, cook ed 500 g potatoes, peeled and thinly sliced 1 / 4 cup water 30 g butter 1 onion, finely chopped 1 clov .
54 Cooking Guide Poultry Chicken Curry Chicken Pie Ser ves: 4 to 6 Ingredients: 500 g chicken thigh fillets, diced 60 g butter 1 onion, chopped 100 g mushroom, sliced 1 / 4 cup flour 1 cup milk 1 teas.
55 Cooking Guide Poultry Ser ves: 6 to 8 Ingredients: 2.5 to 2.8 kg turkey 60 g butter 1 stick celery , finely sliced 1 small onion, finely chopped 2 small cooking apples, peeled and grated 2 cups fre.
56 Cooking Guide Poultry Roast Honey Duc k Orange Sauce Ser ves: 4 to 6 Ingredients: 1.5 kg duck 3 tablespoons honey 1 tablespoon orange liqueur 1 tablespoon vinegar Ingredients: 2 oranges, juiced rin.
57 Cooking Guide Poultry P eanut Sata y Ser v es: 4 Ingredients: 750 g boneless chicken, cut into 2.5 cm cubes Marinade: 1 / 2 teaspoon cara wa y seeds 1 teaspoon ground coriander 1 clov e garlic, cru.
58 Cooking Guide Poultry Florentine Chicken Ser v es: 4 Ingredients: 1 / 4 cup grated carrot 1 / 4 cup pine nuts 100 g spinach, cooked, drained and chopped finely 2 clov es garlic, crushed pepper to t.
59 Cooking Guide Main Fare Meats F or best results, select roasts that are unif orm in shape. Place meat on a microw av e suitab le rac k in a rectangular dish. Beef r ib roast should be placed cut-side down. Other bone-in roasts should be l placed f at-side down.
60 Cooking Guide Main Fare Meats Meat Chart f or Micro wa ve Cooking P oultry Beef Roasts Rare Medium W ell Chuck, Flank, Brisket P ork Leg of P ork Loin of P ork P ork Chops Ham Canned (fully cooked) Lamb Medium W ell P ower MED HIGH MED HIGH MED HIGH MEDIUM MED HIGH MED HIGH MED HIGH MED HIGH MED HIGH MED HIGH Appro x.
61 Cooking Guide Main Fare Meats Directions f or Cooking Meats by Combination Season roast as desired, but add salt after cooking. Salt can be used f or cooking P ork. Beef, P ork and Lamb Roasts: Place f at-side do wn on Low Rac k with a dish underneath to catch dr ips.
62 Cooking Guide Main Fare Meats Lasagne Ser ves: 4 to 6 Ingredients: 250 g precooked lasagne noodles 3 tablespoons P armesan cheese, e xtra 3 tablespoons grated Mozzarella cheese , e xtra Meat Sauce:.
63 Cooking Guide Main Fare Meats Ser v es: 4 Ingredients: 1 rac k of lamb (appro x. 8 cutlets) 1 clov e garlic, cut into slices rosemar y Method: Score rac k of lamb and inser t slices of gar lic under skin. Place lamb fat side down on Lo w Rack. Sprinkle with rosemar y .
64 Cooking Guide Main Fare Meats Irish Stew Ser v es: 4 Ingredients: 600 g lamb, cut into 2 cm cubes 1 onion, sliced 1 carrot, peeled and sliced 2 potatoes, peeled and sliced 1 stalk celer y , sliced 500 ml stock 2 tablespoons flour 2 ba y leav es 1 / 2 teaspoon dried rosemar y Method: T rim excess f at off chops.
65 Cooking Guide Main Fare Meats Roast Beef Ser v es: 6 Ingredients: 2 kg roast beef seasoned flour Method: Place beef on Low Rac k with a dish underneath, to catch drips. Spr inkle beef with seasoned flour . T o Cook by Combination: Cook on Combination 5 f or 40 to 45 minutes, f or a medium result.
66 Cooking Guide Main Fare Meats Mini Meatballs Ser ves: 4 Ingredients: 500 g topside mince 1 onion, finely chopped 1 clov e garlic, crushed 1 / 2 cup fresh breadcrumbs 1 tablespoon tomato sauce fresh.
67 Cooking Guide Main Fare Meats Beef Roll with Spinach and Spring Onion Stuffing Ser ves: 4 to 6 Ingredients: 2 thick skirt steaks (appro x. 500 g each), pounded Stuffing: 1 tablespoon butter 1 clov .
68 Cooking Guide Main Fare Meats P epper P ot Beef Ser ves: 4 to 6 Ingredients: 1 teaspoon minced garlic 1 red capsicum cubed 410 g can tomatoes 500 g cubed beef 1 / 4 cup tomato paste 1 tablespoon W .
69 Cooking Guide Main Fare Meats V eal Paprika Ser ves: 4 Ingredients: 750 g diced veal 250 g mushrooms, sliced 1 cup chick en stoc k 1 onion, finely chopped 1 teaspoon paprika salt and pepper 2 table.
70 Cooking Guide Vegetable Varieties Fresh V egetables Place vegetab les in a casserole dish. Add 2 to 3 tablespoons of w ater per 500 g of v egetables . Add salt to water or add after cooking. Do not place salt directly on vegetab les . Cover dish with glass lid or plastic wrap .
71 Cooking Guide Vegetable Varieties Fresh V egetables Chart for T ime Cooking V egetable Asparagus Beans (sliced)-finely Beetroot Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celer y Corn Eg.
72 Cooking Guide Vegetable Varieties Creamed Spinach Ser v es: 4 Ingredients: 1 bunch spinach, roughly chopped 4 spring onions, finely chopped 1 clov e garlic, crushed 2 tablespoons sour cream salt and pepper Method: W ash and drain spinach lea v es, spring onions and garlic in a covered 3-litre casserole dish.
73 Cooking Guide Vegetable Varieties Frittata Ser v es: 4 Ingredients: 400 g potatoes (approx. 4) thinly sliced 1 onion, peeled and sliced 1 / 2 red capsicum (pepper), finely sliced 1 / 2 green capsic.
Cooking Guide Vegetable Varieties 74 Cheese and Ham Filled P otatoes Ser v es: 4 Ingredients: 4 medium sized potatoes 100 g ham, finely diced 3 tablespoons snipped chives 40 g butter 1 / 2 cup grated Cheddar cheese Method: Place potatoes on a dinner plate.
Cooking Guide Vegetable Varieties 75 Saute Mushrooms Ser ves: 4 to 6 Ingredients: 1 tablespoon butter 400 g mushrooms 1 clov e garlic, crushed salt and pepper 2 tablespoons chopped parsley Method: Place Butter in a 2-litre dish and cook on HIGH f or 30 to 40 seconds.
76 Cooking Guide Vegetable Varieties Stuffed Capsicum (P epper s) Ser v es: 4 Ingredients: 4 medium sized green capsicum (pepper), remov e tops and seeds 1 cup cooked rice 1 / 2 teaspoon mix ed herbs .
77 Cooking Guide Rice, Pasta and Cereal Directions f or Cooking Rice and Other Grains by Microwa ve F ollow directions in chart on page 78 for recommended dish size , amounts of water and cooking time . Add grain to cold w ater . Add salt and butter according to package directions .
78 Cooking Guide Rice, Pasta and Cereal Directions f or Cooking Rice and Other Grains by Microwa ve Item RICE Brown (1 cup) Long Grain (1 cup) Shor t Grain (1 cup) BARLEY (1 cup) Container 4-litre dish 3-litre dish 3-litre dish 3-litre dish Standing Time (in minutes) 10 5 5 10 Amount of Cold W ater 2 cups 1 1 /2 cups 1 1 /2 cups 4 cups Appro x.
79 Cooking Guide Rice, Pasta and Cereal Ser ves: 6 to 8 Ingredients: 1 onion chopped 1 cup long grain rice 1 teaspoon thyme 2 1 / 2 cups chick en stoc k 1 / 4 cup slivered almonds , toasted Method: In a 3 litre dish place onion, rice, th yme and chick en stock.
80 Cooking Guide Rice, Pasta and Cereal Cream y Bacon Sauce Ser v es: 4 Ingredients: 1 chopped onion 3 bacon rashers, chopped 1 teaspoon minced garlic 300 ml cream 1 / 4 cup parmesan cheese pepper 2 tablespoons chopped fresh parsley Method: In a 2-litre jug, mix onion, bacon and garlic.
81 Cooking Guide Rice, Pasta and Cereal P asta Salad Ser v es: 4 Ingredients: 225 g pasta shapes, i.e. shells, twists 1 teaspoon salt 6 cups boiling water 1 tablespoon oil 45 g butter 120 g mushrooms,.
82 Cooking Guide Cakes, Muffins and Biscuits Caramel Banana Cake Makes: 1 x 20 cm r ing cake Ingredients: 125 g butter 3 / 4 cup brown sugar 2 eggs, lightly beaten 1 cup mashed banana 1 1 / 2 cups sel.
83 Cooking Guide Cakes, Muffins and Biscuits Mocha Carr ot Cake Ser ves: 4 to 6 Ingredients: 1 cup self-raising flour 1 / 2 teaspoon bicarbonate of soda 1 / 2 cup caster sugar 1 / 2 cup crushed pineap.
84 Cooking Guide Cakes, Muffins and Biscuits Banana and P ecan Muffins Makes: Approximately 12 to 15 Ingredients: 2 cups self-raising flour 1 cup plain flour 1 teaspoon bicarbonate of soda 1 cup brown.
85 Cooking Guide Cakes, Muffins and Biscuits Lace Biscuits Makes: 18 to 20 biscuits Ingredients: 2 tablespoons liquid glucose 1 / 4 cup brown sugar 60 g butter , melted 1 / 3 cup plain flour 60 g almonds, finely chopped Method: Combine glucose and sugar in a 1-litre casserole dish.
86 Cooking Guide Slices, Desserts and Pastries Apple Slice Makes: 2 slices Ingredients: 3 cooking apples, peeled and sliced thinly 1 / 4 teaspoon cinnamon pinch nutmeg 2 sheets ready rolled puff pastr y 1 egg, lightly beaten caster sugar Method: Place apples, cinnamon and sugar into a 2-litre casserole dish.
87 Cooking Guide Slices, Desserts and Pastries Caramel Coconut Slice Makes: 1 x 19 x 28 cm pan Ingredients: 100 g butter 1 / 2 cup plain flour 1 / 2 cup self-raising flour 1 / 2 cup coconut 1 / 2 cup .
88 Cooking Guide Slices, Desserts and Pastries Speedy Chocolate Bit Slice Makes: 1 x 20 cm slice pan Ingredients: 90 g butter melted 125 g sweet biscuit crumbs 250 g pack et chocolate bits 1 cup shredded coconut 1 cup chopped nuts 1 can (400 g) s weetened condensed milk Method: Preheat ov en to 180˚C .
89 Cooking Guide Slices, Desserts and Pastries Apricot Cheesecake Ser ves: 8 to 10 Ingredients: 250 g plain biscuits 90 g butter 1 / 4 cup apricot jam 250 g r icotta cheese 1 cup chopped dried apr icots 2 eggs 1 / 2 cup caster sugar 300 ml cream 2 tablespoons flour 1 teaspoon vanilla essence Method: Crush or process biscuits until fine.
90 Cooking Guide Slices, Desserts and Pastries Christmas Pudding Ser ves: 10 to 12 Ingredients: 250 g sultanas 250 g raisins, chopped 125 g currants 125 g dates, chopped 100 g mixed glacé fruit, chop.
91 Cooking Guide Slices, Desserts and Pastries Baked Alaska Surprise Ser ves: 4 to 6 Ingredients: 10 to 12 sponge finger biscuits or 1 round trifle sponge 1 punnet stra wberries, hulled and cut in hal.
92 Cooking Guide Slices, Desserts and Pastries Lemon Meringue Pie Ser ves: 4 to 6 Ingredients: P astry: 1 cup plain flour 2 tablespoons caster sugar 75 g butter 1 egg yolk 2 teaspoons milk Filling: 2 .
93 Cooking Guide Micro - Made Extras Coffee Liqueur Makes: 3 cups Ingredients: 1 1 / 2 cups hot tap water 2 cups sugar 1 / 3 cup instant coff ee 2 cups vodka 3 teaspoons vanilla essence Method: P our w ater into a 4-litre casserole dish. Cook on HIGH f or 2 to 3 minutes.
94 Cooking Guide Micro - Made Extras Mushroom Sauce Makes: 1 1 / 2 cups Ingredients: 3 tablespoons butter 2 tablespoons flour 1 teaspoon soy sauce 3 / 4 cup cream salt and pepper taste 1 / 2 teaspoon curr y powder 1 can (190 g) drained champignons (mushrooms), sliced Method: Place butter in a 4-cup glass jug.
95 Cooking Guide Micro - Made Extras Strawberry Jam Makes: Approximately 600 ml Ingredients: 1 kg stra wberries, washed and hulled 1 kg caster sugar pectin if required Method: Place stra wberries in a 4-litre casserole dish. Cov er and cook on HIGH f or 5 minutes.
96 Cooking Guide Micro - Made Extras P each Butter Makes: 2 cups Ingredients: 1 can (425 g) peaches, drained 1 teaspoon grated lemon rind 1 / 4 cup lemon juice 90 g butter 3 eggs 3 / 4 cup caster sugar Method: In a blender or f ood processor , place peaches, lemon rind and juice process until smooth.
Maintenance Care of Your Microwave Oven Oven Door: Wipe with a soft cloth when steam accumulates inside or around the outside of the ov en door . This ma y occur when the ov en is operated under high humidity conditions and in no wa y indicates a malfunction of the unit or microw av e leakage .
Matsushita Electric Industrial Co., Ltd. W eb Site: http://www .panasonic.co.jp/global/ A00034X71QP F0900-1071 Printed in Japan.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Panasonic NN-C2000W c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Panasonic NN-C2000W - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Panasonic NN-C2000W, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Panasonic NN-C2000W va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Panasonic NN-C2000W, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Panasonic NN-C2000W.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Panasonic NN-C2000W. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Panasonic NN-C2000W ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
