Panasonic NNCS894S Guía De Operación
20
General guidelines
Standing time
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cooking, to allow
heat to fi nish conducting through the food.
cakes, require a STANDING TIME (inside or
outside of the oven) after cooking, to allow
heat to fi nish conducting through the food.
Jacket potatoes
Wrapped in aluminium foil when cooked by
microwave only. It is not necessary to stand
jacket potatoes cooked in COMBINATION
mode.
Stand for 15 mins.
microwave only. It is not necessary to stand
jacket potatoes cooked in COMBINATION
mode.
Stand for 15 mins.
Fish
Stand for 2-3 mins.
Egg dishes
Stand for 1-2 mins.
Precooked convenience food
Stand for 2-3 mins.
Meat joints
Stand 15 mins wrapped in aluminium foil.
Plated meals
Stand for 2-3 mins.
Vegetables
Boiled potatoes benefi t from standing for
1-2 mins, however most other types of
vegetables can be served immediately.
1-2 mins, however most other types of
vegetables can be served immediately.
Defrosting
It is essential to allow standing time to
complete the process. This can vary from
5 mins e.g. raspberries, to up to 1 hour for
a joint of meat. See pages 31-32.
complete the process. This can vary from
5 mins e.g. raspberries, to up to 1 hour for
a joint of meat. See pages 31-32.
If food is not cooked after STANDING
TIME, return to oven and cook for
additional time.
TIME, return to oven and cook for
additional time.
Moisture content
Many fresh foods e.g. vegetables
and fruit, vary in their moisture
content throughout the season.
Jacket potatoes are a particular
example of this. For this reason
cooking times may have to be
adjusted throughout the year. Dry
ingredients e.g. rice, pasta, can
dry out during storage so cooking
times may differ from ingredients
freshly purchased.
and fruit, vary in their moisture
content throughout the season.
Jacket potatoes are a particular
example of this. For this reason
cooking times may have to be
adjusted throughout the year. Dry
ingredients e.g. rice, pasta, can
dry out during storage so cooking
times may differ from ingredients
freshly purchased.
Cling fi lm
Cling fi lm helps keep the food
moist and the trapped steam
assists in speeding up cooking
times. However it should be
pierced before cooking, to allow
excess steam to escape.
Always take care when
removing cling fi lm from a dish
as the build-up of steam will be
very hot. Always purchase cling
fi lm that states on the packet
“suitable for microwave
cooking” and use as a covering
only. Do not line dishes with
cling fi lm. Do not cover foods
when cooking by GRILL,
CONVECTION or
COMBINATION.
moist and the trapped steam
assists in speeding up cooking
times. However it should be
pierced before cooking, to allow
excess steam to escape.
Always take care when
removing cling fi lm from a dish
as the build-up of steam will be
very hot. Always purchase cling
fi lm that states on the packet
“suitable for microwave
cooking” and use as a covering
only. Do not line dishes with
cling fi lm. Do not cover foods
when cooking by GRILL,
CONVECTION or
COMBINATION.
Piercing
The skin or membrane on some
foods will cause steam to build
up during cooking. These foods
must be pierced or a strip of
skin should be peeled off before
cooking to allow the steam to
escape. Eggs, potatoes, apples,
sausages etc, will all need to be
pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.
foods will cause steam to build
up during cooking. These foods
must be pierced or a strip of
skin should be peeled off before
cooking to allow the steam to
escape. Eggs, potatoes, apples,
sausages etc, will all need to be
pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.
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2014/4/1 9:45:31
2014/4/1 9:45:31