Panasonic NN-G335WF manuel d'utilisation

Operation Guide and Cookbook   ﻯﺰﭙﺷﺁ ﺏﺎﺘﻛﻭ ﺩﺮﺑﺭﺎﻛ ﻯﺎﻤﻨﻫﺍﺭ ﺦﺒﻄﻟﺍ ﺏﺎﺘﻛﻭ ﻞﻴﻐﺸﺘﻟﺍ ﻞﻴﻟﺩ Microwave / Grill Oven   /  ﺰﭘ ﺏﺎﺒﻛ / ﻮﻳﻭﻭﺮﻜﻳﺎﻣ ﻕﺎﺟﺍ ﻒﻳ?[...]

English Operating Instructions - En-1 - Precautions to be taken when using Microwave Ovens for Heating Foodstuffs Inspection for Damage: A microwave oven should only be used if an inspection confirms all of the following conditions: 1. The grille is not damaged or broken. 2. The door fits squarely and securely and opens and closes smoothly . 3. The[...]

English Operating Instructions - En-2 - Installation and General Instructions General Use 1. In order to maintain high quality , do not operate the oven when empty . The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy . 2. If smoke is observed, press the STOP/RESET Pad and leave door cl[...]

English Operating Instructions - En-3 - Feature Diagram 1 1 Oven Window 2 2 Door Safety Lock System 3 3 Pull Door Handle Pull to open the door . Opening the door during cooking will stop the cooking process without cancelling the program. Cook resumes as soon as the door is closed and Start Pad is pressed. It is quite safe to open the door at any t[...]

English Operating Instructions - En-4 - (1) (7) (3) (4) (8) (2) (5) (6) (9) (1) Display Window (2) Auto Cook Pads (3) Micro Power Pad (4) Grill Pad (5) Combination Pad (6) Tim e Pads (7) Turbo Defrost Pad (8) Stop/Reset Pad Before cooking: One tap clears your instruction. During cooking: One tap temporarily stops the cooking process. Another tap ca[...]

English Operating Instructions 4. Press The time on the Display Window will count down. NOTE: 1. For 2 or 3 stage cooking, repeat steps 2 and 3 above before pressing Start pad. 2. When selecting High power on the first stage, you can skip step 2. 3. Y ou can refer to the Suggested Cooking Guide when cooking , of course you can use other power level[...]

English Operating Instructions T o Use T urbo Defrost (0.1~2.0 kg): T o Use Child Safety Lock: T o set: Example: T o defrost 1.5 kg of meat. once 5 times Colon is displayed Press 3 times Display Window T o cancel: Display Window Press 3 times Colon is displayed - En-6 - Operation T urbo Defrost / Child Safety Lock 3. Press Defrosting time appears o[...]

English Operating Instructions - En-7 - 1. Put the food into the oven 2. Select Grill/Combiantion setting 3. Set cooking time up to 99 minutes 90 seconds 4. Press Pads Grill Combination 1 tap Grill 1 Combi 1 2 taps Grill 2 Combi 2 3 taps Combi 3 Operation Grill / Combination Directions for Grilling When grilling, heat is radiated from the two eleme[...]

English Operating Instructions - En-8 - Operation Auto Cook Pads 1. Put the food into the oven Auto Reheat A verage serving size 2. Select pads Press the desired food category pad until the desired number of Weight appears on the Display Window . 3. Press The time on the Display Window will count down. Pads Auto Reheat V egetables Chicken Pieces 1 [...]

English Operating Instructions - En-9 - Before Requesting Service ALL THESE THINGS ARE NORMAL: The oven causes interference with my TV . The oven lights dim. Steam accumulates on the oven door and warm air comes from the oven vents. I accidentally operate my microwave oven without any food in it. There are humming and clicking noises from my oven w[...]

English Operating Instructions - En-10 - 1. Turn the oven of f and remove the power plug from the wall socket before cleaning. 2. Keep the inside of the oven clean. When food splatters or spilled liquids adhere to oven walls, wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty . The use of harsh detergent or abrasives is [...]

English Cookbook - En-1 1 - Introduction Cooking with Microwave Energy Microwaves are a form of high frequency electromagnetic waves (approx 12cm wavelength) similar to those used by a radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves travel from the magnetron tube to the oven cavity where they are reflecte[...]

English Cookbook - En-12 - Microwave Cooking T echniques Dish Size Follow the dish sizes given in the recipes, as these affect the cooking times. A quantity of food spread in a bigger dish cooks more quickly . Standing Time Dense foods e.g. meat, jacket potatoes and cakes, require ST ANDING TIME (inside or outside of the oven) after cooking, to all[...]

English Cookbook - En-13 - Microwave Cooking T echniques Covering Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items. T urning and Stirring Some foods require stirring during cooking. Meat and poultry should be turned after half the cookin[...]

English Cookbook - En-14 - Defrosting Guidelines/T urbo Defrost Separate chops and small items e.g. Quiche slice where possible. Give large joints of meat further standing to ensure meat is not still icy in the center . Break up small items e.g. scallops, minced meat, halfway through defrosting. This feature allows you to enter the weight in kilos [...]

English Cookbook - En-15 - Defrosting Common Foods Select Defrost Power then the time given below . The times given below are guidelines only . Food Qty W eight Time to Select (approx) Bacon 10 250g 3-4 mins. Rashers Steaks 2 250g 3-4 mins. Beefburgers 4 250g 3-4 mins. Beef - 450g 4-7 mins. Mince Stewing Steak, - 450g 5-8 mins. cubed Joints - 450g [...]

English Cookbook - En-16 - Reheating by Microwave Check that food is piping hot before serving. If not hot enough, return to oven for further reheating. The times given in the charts below are guidelines only , and will vary depending on ST ARTING temperature, dish size, etc. • T ransfer canned foods from cans to a suitable microwave safe contain[...]

English Cookbook - En-17 - Common Queries Answered Problem Cause Solution Food cools quickly after being Food not cooked through. Put back in oven for extra time. MICROW A VED. Remember foods at fridge temperature require more cooking time than food at room temperature. Soup/Casserole boils over after Container too small. For liquid foods use conta[...]

English Cookbook - En-18 - Pate Makes : 500 ml Ingredients: 1 small onion, finely chopped 1 clove garlic, crushed 125 g butter 375 g chicken livers, trimmed and cut in half 2 g pepper 30 ml sour cream Method: Place onion, garlic and butter in a small casserole dish. Cook on HIGH for 4 to 5 minutes. Add chicken livers and pepper to mixture. Cover an[...]

English Cookbook - En-19 - Mushroom Soup Serves : 4 Ingredients: 15 g butter 250 g mushrooms, sliced 15 g flour 500 ml chicken stock 125 ml white wine 5 g mustard 125 ml cream Method: Place butter and mushrooms in a 2- litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour , stock, wine, mustard and cream to mushrooms, and mix well. [...]

English Cookbook - En-20 - Roast Lamb Serves : 4 to 6 Ingredients: 60 g apricot jam 1.2 kg leg lamb Method: Place lamb fat side down on a rack in a shallow dish. Brush with half the apricot jam. T o Cook by Microwave: Cook on MEDIUM for 40 to 45 minutes. T urn halfway through cooking. Stand covered 10 minutes before carving. T o Cook by Combination[...]

English Cookbook - En-21 - Fish Roll Serves : 4 to 6 Ingredients: 170 g can crabmeat, drained 2 large egg whites 60 ml cream salt and pepper 7 to 8 spinach leaves, stalks removed 5 small, skinned and boned snapper fillets 200 g sliced smoked salmon Sauce: 15 g butter 15 g flour 125 ml chicken stock 125 ml cream 15 g pink peppercorns, crushed pinch [...]

English Cookbook - En-22 - European Recipes Spaghetti Meat Sauce, Hollandaise Sauce Lemon Butter Makes : 250 g Ingredients: grated rind and juice of 3 lemons 85 g sugar 3 large egg yolks 15 g butter 15 g cornflour Method: Blend all ingredients in a 500 ml glass jug. Cook on MEDIUM for 4 minutes, or until thickened, stirring every minute. Pour into [...]

English Cookbook - En-23 - Stuffed Mushrooms with Shrimp Paste Serves : 4 Ingredients: 12 black Chinese mushrooms, small 1 spring onion, chopped 10 g ginger root, sliced 400 g raw shrimps 3 g salt 1 egg white 10 ml soy sauce 30 g cornstarch 2 g black pepper 10 ml sesame oil 30 ml cooking oil 8 stalks Chinese broccoli 100 ml fish stock 20 g starch 8[...]

English Cookbook - En-24 - Chicken Wings in Lemon Sauce Serves : 4-6 Ingredients: 1 kg chicken wings 60 ml soy sauce 60 ml water 5 g ginger powder 2 cloves garlic, crushed 60 ml lemon juice Method: Place chicken wings in a 3-litre casserole dish. Mix together remaining ingredients and pour on chicken wings. Keep the marinated chicken in the refrige[...]

English Cookbook - En-25 - Masale W ali Gobhi (Spicy Cauliflower) Serves : 4 Ingredients: 700 g whole cauliflower 40 ml hot boiling water 50 ml oil 5 g coriander leaves, chopped Marinade: 100 g yoghurt 100 g tomato purée 10 g ginger , crushed 1 big clove garlic, crushed 1 green chilli, crushed 3 g red paprika powder 3 g garam masala 2 g turmeric p[...]

English Cookbook - En-26 - Sukhe Alu (Spicy Potatoes) Serves : 4 Ingredients: 500 g potatoes 10 g coriander powder 10 g cumin seed powder 3 g red chilli powder 5 g garam masala 10 g mango powder 2 g dried ginger powder 5 g dried mint powder 10 g salt 30 ml oil 3 g cumin seeds, roasted 5 g coriander leaves, chopped Method: W ash and dry the potatoes[...]

English Cookbook - En-27 - Chicken Korma (Chicken Curry) Serves : 4 Ingredients: 700 g chicken cut into medium-sized pieces 100 ml oil 150 g onions, sliced 100 g onions, grated 10 g cashew nuts, chopped (optional) 4 cloves 5 g cinnamon sticks 4 green cardamoms 10 g ginger , crushed 1 clove garlic, crushed 10 g poppy seeds, crushed (optional) 3 g tu[...]

English Cookbook - En-28 - Gajjar Ka Halwa (Carrot Pudding) Serves : 6 Ingredients: 500 g carrots 1 litre milk 20 g ghee 40 g sugar 10 g raisins 4 green cardamoms, crushed 10 g almonds, chopped 10 g pistachios, chopped Method: W ash, peel and grate carrots. Combine carrots and milk in a 3-litre bowl and cook on HIGH for 45 minutes, stirring frequen[...]

English Cookbook - En-29 - Kima Soup Serves : 10 Ingredients: 25 g rice 60 g minced lamb meat 5 g salt 3 g pepper 25 g butter 10 g onion 300 ml lamb stock or 2 cubes of stock 1 g Gum Mastic (optional) 1 g cinnamon powder 6 g parsley Method: Soak rice in hot water for 15 minutes. Drain and keep aside. Mix minced lamb meat with salt and pepper , and [...]

English Cookbook - En-30 - Stuffed Vine Leaves Serves : 10 Ingredients: 300 g rice 2 big onions chopped 100 g parsley , finely chopped 1 tsp dried mint, finely chopped 500 g tomatoes, finely chopped 150 ml olive oil 300 ml lemon 20 g salt 3 g pepper 500 g potatoes, peeled & sliced 1 kg vine leaves Method: Clean, wash and soak the rice for 30 mi[...]

English Cookbook - En-31 - Kafta Bit T ahina Serves : 10 Ingredients: 1.5 kg minced lamb meat 100 g onions, chopped 150 g parsley , chopped 6 g salt 6 g pepper 5 g cinnamon powder 500 g tahina 400 ml lemon juice 150 ml water Method: Combine minced lamb meat with onions, parsley , salt, pepper and cinnamon powder . Mix well and shape into small patt[...]

- En-32 - Muhlabbia Serves : 8 Ingredients: 50 g rice powder 10 ml water 1 litre milk 200 g sugar 15 ml rose water 3 g miski 20 g pistachios Method: Make a fine paste with rice powder and water . Set aside. Pour milk in a 2-litre bowl and cook on HIGH for 3 minutes. Add sugar and stir well. Add the rice powder paste, mix well and cook on HIGH for 1[...]

English Cookbook - En-33 - T orshi Bademjan (Eggplant Pickle) Serves : 6 Ingredients: 1 kg eggplants (aubergines) (3-4 medium-sized) 450 ml cider vinegar medium-sized piece tamarind 1 15 ml hot water 15 g white mustard seeds 15 g coriander seeds, toasted 10 g fennel seeds 4-5 cloves garlic 5 g ginger , chopped 3 g chilli powder 10 g freshly ground [...]

English Cookbook - En-34 - Eshkaneh (Onion Soup) Serves : 5-6 Ingredients: 300 g onions, sliced thinly 75 g ghee 75 g plain flour 1 15 g finely chopped walnuts 3 g turmeric powder 1.2 litre water 1 15 ml lemon juice 1 15 g brown sugar 10 g salt 3 g freshly ground black pepper 2 eggs Nano Dok for garnish Method: Heat a little ghee in a casserole dis[...]

English Cookbook - En-35 - Abgushte Lubia Ghermez (Lamb and Bean Stew) Serves : 6 Ingredients: 1 can red kidneys beans (lubia ghermez) 680 ml water 1.5 kg lamb shoulder on the bone or 6 lamb foreshanks cut into 6 pieces 60 g onions, finely chopped 60 g ghee or butter 5 tsp turmeric powder 1 15 g tomato purée 1 limu omani (dried lime) or 10 ml lemo[...]

English Cookbook - En-36 - Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet- Sour Sauce) Serves : 6 Ingredients: 18 cabbage leaves 225 ml water 750 g finely ground beef or lamb 60 g onions, finely chopped 60 g short grain rice 60 g finely chopped parsley 30 g finely chopped coriander 5 g turmeric powder 5 g salt 3 g freshly ground black pepper 1 15 [...]