Panasonic NN-ST677M User Manual
– 12 –
Cooking Whole Chicken by Sensor Cook (S)
• Minimum weight 1.0 kg / Maximum weight 2.0 kg
• Whole chickens should be cooked directly from the
• Whole chickens should be cooked directly from the
refrigerator and totally thawed.
• Tie legs together with string.
• Place onto a microwave rack set inside a dish.
• Place whole poultry breast side down.
• Do not stuff poultry with raw meat, bread crumbs or
• Place onto a microwave rack set inside a dish.
• Place whole poultry breast side down.
• Do not stuff poultry with raw meat, bread crumbs or
cooked rice, seasonings may be used.
• Marinate or baste chicken before cooking for added
flavour and colour.
• Cover dish completely and securely with plastic
wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to turn over. At this time, shield the
wings and drumstick ends, if needed. Remove
plastic.
wings and drumstick ends, if needed. Remove
plastic.
• Let stand 10 to 15 minutes at the completion of
cooking. This makes carving the meat easier and
ensures that the heat is even throughout.
ensures that the heat is even throughout.
To Operate: Press Whole Chicken, then press
Start.
Start.
Cooking Chicken Pieces by Sensor Cook (S)
• Minimum weight 250g / Maximum weight 1.5 kg
• Suitable for cooking chicken pieces, such as wings,
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fillets.
• Chicken pieces should be completely thawed
before cooking.
• Marinate chicken pieces before cooking for added
flavour and colour.
• Arrange chicken pieces skin side down with thicker,
meatier portions towards the edge of dish.
• Cover dish securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
• During the cooking time, the oven will ‘beep’ and
instruct you to 'RE-ARRANGE'. Remove the plastic
wrap completely from dish. There is no need to re-
cover.
wrap completely from dish. There is no need to re-
cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate: Press Chicken Pcs, then press Start.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
2 x 60 g
2 x 60 g
eggs
2 tablespoons
milk
pinch of salt
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on P6 for 1 to
1
In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on P6 for 1 to
1
1
⁄
2
minutes. Stir eggs and cook for further 1 to 1
1
⁄
2
minutes. Stand, covered, for 1 minute before
serving.
serving.
Cooking Chicken Pieces by Auto Cook Å
Å
• Minimum weight 400g / Maximum weight 1000g
• Suitable for cooking chicken pieces such as wings,
• Suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc.
• Chicken pieces should be thawed completely
before cooking.
• Marinate chicken pieces prior to cooking, for added
flavour and colour.
• Arrange chicken pieces in a single layer in a dish
with the thickest portions at the edge of the dish.
• Halfway through the cooking time, the oven will
‘beep’ and prompt you to turn over and rearrange
the chicken pieces.
the chicken pieces.
• At the end of cooking, stand covered, for 5 to 10
minutes before serving.
To Operate for Auto Cook:
Press Chicken Pcs. to select weight required, then
press Start.
Press Chicken Pcs. to select weight required, then
press Start.
Cooking Eggs by Micro power
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will finish cooking during standing.
eggs as they will finish cooking during standing.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 x 60 g
2 x 60 g
eggs
1
⁄
2
cup
hot tap water
dash of vinegar
pinch of salt
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on P6 for 1
to 1
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on P6 for 1
to 1
1
⁄
2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
Note: The size of the eggs will alter cooking time.
Poultry and Eggs
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