Panasonic NN GT352W: Main Fare Meats
Main Fare Meats: Panasonic NN GT352W
Main Fare Meats
Directions for Cooking Tender Cuts of Meat by Microwave
For best results, select roasts that are uniform in shape.
beginning of cooking, remove foil halfway through the
cooking time. Beef and pork rib roasts should be shielded
Place meat on a microwave rack in a suitable dish. Beef
by the bones. Foil should extend about
rib roast should be placed cut-side down. Other bone-in
5 cm down from bones. The shank and thin ends of
roasts should be placed fat-side down. Boneless roasts
boneless roasts should also be shielded. Make sure foil
should be placed fat-side up. Halfway through cooking,
does not touch the sides of the oven, as arcing may
English
turn roasts. Half hams should be shielded by wrapping an
occur. Canned hams should be shielded on the top cut-
8 cm wide strip of foil around the large end of the ham.
edge with a 3 cm strip of foil. Wrap strip of foil around
Secure to the body of the ham with wooden toothpicks.
ham and secure to body of ham with wooden toothpicks.
Fold 3 cm over cut surface. For shank ham halves, shield
Fold 2 cm over cut surface. After heating, check tempera-
shank bone by cupping it with foil. One third of the way
ture using a meat thermometer. The thermometer should
through cooking, remove ham from oven and cut off skin.
not touch bone or fat. If it does, the reading could be
Turn fat side up and reshield edges. If desired, glaze last
inaccurate. Lower temperatures are found in the centre of
10 to 20 minutes of cooking.
the roast and in the muscle close to a large bone, such
Loosely cover baking dish with wax paper or paper towel
as a pork loin centre rib roast. If the temperatures are
to prevent splatter. If a large amount of juice accumulates
low, return meat to the oven and cook a few more min-
in the bottom of the dish, drain occasionally. If desired,
utes at the recommended power level. DO NOT USE A
reserve for making gravy. Multiply the weight of the roast
CONVENTIONAL MEAT THERMOMETER IN THE
by the minimum recommended times per 500 g.
MICROWAVE OVEN. Let stand, covered with foil, 10-15
Programme Power and Time.
minutes. During standing time the internal temperature
Meats can be shielded at the beginning of cooking or
equalises and the temperature rises 5°C to 10°C.
halfway through cooking. If you wish to shield at the
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Less-tender cuts of meat such as pot roasts should be
or metal twist-ties. Use the nylon tie provided, otherwise,
1
cooked in liquid. Use
/2 to 2 cups of soup, broth, etc. per
use a piece of cotton string or a strip cut from the open
500 g of meat. Use an oven cooking bag or covered
end of the bag. Make six 2 cm slits in top of bag to allow
casserole when cooking less-tender cuts of meat. Select
steam to escape. Multiply the weight of the roast by the
a covered casserole deep enough so that the meat does
minimum recommended minutes per 500 g. Programme
not touch the lid. If an oven cooking bag is used, prepare
Power and Time. Turn meat over halfway through cook-
the bag according to package directions. Do not use wire
ing. Meat should be tender when cooked.
Meat Chart for Microwave Cooking
APPROX. COOKING TIME
MEAT POWER
(minutes per 500 g)
Beef
Roasts Medium MEDIUM 12 - 14
Chuck, Flank, Brisket MEDIUM 20 - 30
Pork
Leg of Pork MEDIUM 15 - 18
Loin of Pork MEDIUM 15 - 18
Pork Chops MEDIUM 8 - 10
Lamb
Medium MEDIUM 12 - 14
Well MEDIUM 15 - 18
- Eng-34-
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g
g
g
Main Fare Meats
Method:
CHILLI BEEF
Ware: 1.5-2.0 liter pot, plastic wrap.
Serves: 4
1. Place onion, vegetable oil, beef, tomato and bean
sauces in pot. Stir until combined.
Ingredients:
2. Cook on MED-HIGH for 12-15 minutes, stir onceduring
g
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English
500 g minced beef
cooking. Add flour, beef stock cube, and sour cream.
1 onion, diced
3. Stir and cook on MED-HIGH for 7-10 minutes or until
1 clove garlic, crushed
soft.
30 g (2 tablespoons) packet chilli seasoning mix
g
400 ml (1can) Tomato puree
SPAGHETTI MEAT SAUCE
200 g (1 can) kidney been, drained
g
Serves: 4
Method:
Ware: 2-liter pot, plastic wrap.
Ingredients:
1. Place all Ingredients, except kidney been in a pot. Stir
100 g (1p.) onion, diced
g
well. Cook on MED-HIGH power for 15-20 minutes or
5 g (1clove) garlic, crushed
g
until soft. Stir halfway through cooking and add kidney
150 g (1 p.) paprika, sliced
g
been, and stir well.
30 ml (2 tablespoons) vegetable oil
2. Serve with salad and cheese.
100 g (5 p.) sliced mushrooms
g
225 g lean meat loaf
g
200 ml red wine
CHINESE BEEF AND VEGETABLES
400 ml (1 cap.) tomatoes
Serves: 4
1
/2 teaspoon salt and pepper
Other spices on taste
Ingredients:
400 g rump steak, sliced
g
Method:
5 ml (1 teaspoon) chopped ginger
Ware: 2 liter pot, plastic wrap.
1 clove garlic, crushed
1. Cook onion, garlic and vegetable oil in pot on HIGH
15 ml (1 tablespoon) soy sauce
for 2 minutes. Add paprika, mushrooms, meat loaf, stir
30 ml (2 tablespoons) Hoi Sin sauce
1
well, cook, covered, on MED-HIGH for 6-8 minutes
60 ml (
/4 cup) beef stock
until half done.
500 ml (2 cups) sliced vegetables
2. Add red wine and crushed tomatoes, salt, pepper and
spices and cook, covered, on MED-HIGH for 8-10 min-
Method:
utes.
1. Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on HIGH for 1 minute.
2. In a 1 cup jug combine sauces with stock. Add to meat
mixture. Cook on HIGH for 1-2 minutes.
PILAF
3. Add vegetables and cook on HIGH for 4-5 minutes,
Serves: 4
stirring halfway through cooking.
4. Let stand for 5 minutes before serving with rice or noo-
Ingredients:
dles.
200g (2 p.) carrot, sliced small cube
g
200g (2 p.) onion, diced
g
BARBECUED MARINATED SPARE RIBS
30 ml (2 tablespoons) vegetable oil
400 g pork for stew, sliced medium
g
Serves: 4
cube
3
g
Ingredients:
150 g (
/4 cup) rice, washed and steeped
1 kg pork spare ribs
thought 40 minutes with 1 cup
kg
3
190 ml (
/4 cup) fruit chutney
water
3
190 ml (
/4 cup) tomato sauce
250 ml (1cup) water
15 ml (1 tablespoon) soy sauce
Salt, spices seasoning mix, barberry on taste
15 ml (1 tablespoon) worcestershire sauce
1 clove Garlic
Method:
Method:
1. Place all ingredients in 3-litre casserole dish and mari-
Ware: 2 liter pot, plastic wrap.
nate for several hours or overnight.
1. Place meat, carrots, onion and oil in pot. Cook without
2. Cook ribs on MEDIUM for 28 to 32 minutes, turning
cover on HIGH power for 10 minutes.
once through cooking.
2. Add salt, spices seasoning mix, barberry, stir well, add
water and rice. Cook, covered, on HIGH power for 5-7
minutes. Then go on cook on MEDIUM power for 20-25
BEEF STROGANOFF
minutes or until cook.
Serves: 4
3. Let stand for 10 minutes into off oven.
Ingredients:
1 onion, sliced
15 ml (1 tablespoon) vegetable oil
500 g rump steak sliced into ribbons
g
30 ml (2 tablespoons) tomato sauce
30 ml (2 tablespoons) Tabasco
15 g (1 tablespoon) flour
g
1 beef stock cub
1
125 ml (
/2 cup) sour cream
- Eng-35-
Оглавление
- Table of Contents
- Installation and Connection
- Safety Instructions
- Important Information
- Feature Diagram
- Control Panel
- Operation (Setting Micro Power and Time)
- Operation (Turbo Defrost)
- Operation (Setting Clock
- Operation (To Cook on Grill by time setting)
- Operation (To Cook on Combination by time setting)
- Operation (Auto Cook Pads
- Operation (Auto Cook Pads
- Operation (Auto Cook Pads
- Operation (Timer Setting
- Before Requesting Service
- Care of your Microwave Oven
- Technical Specifications
- Quick Guide
- Introduction
- Cookware and Utensil Guide
- Microwave Cooking Techniques
- Micro Power and Time
- Defrosting Guidelines/Turbo Defrost
- Defrosting Tips and Techniques
- Microwave Recipe Preparation and Techniques
- Microwave Recipe Preparation and Techniques Microwave Recipe Preparation and Techniques
- Common Queries Answered
- Everyday Basics
- Fish and Shellfish
- Poultry
- Main Fare Meats
- Vegetable Varieties
- Rice, Pasta and Cereal
- Desserts
- Содержание
- Установка и подключение
- Меры безопасности
- Важная информация
- Принципиальная схема устройства
- Панель управления
- Основные операции (Установка мощности и времени приготовления)
- Основные операции (Турборазморозка)
- Основные операции (Установка часов)
- Основные операции (Приготовление блюд в режиме Гриль с установкой времени)
- Основные операции (Приготовление блюд в режиме Комбинации с установкой времени)
- Основные операции (Программа автоматического приготовления)
- Основные операции (Программа автоматического приготовления) (Продолжение)
- Основные операции (Установка таймера)
- Перед обращением в сервисный центр
- Уход и техническое обслуживание микроволновой печи
- Технические характеристики
- Краткое руководство пользователя
- Введение
- Посуда и емкости, пригодные для использования в микроволновой печи
- Особенности приготовления пищи в микроволновой печи
- Разогревание пищи с заданием мощности и времени
- Размораживание/Турборазморозка
- Технология размораживания и полезные советы
- Рекомендации
- Ответы на часто задаваемые вопросы
- Блюда на каждый день
- Рыба и морепродукты
- Птица
- Основные блюда из мяса
- Блюда из овощей
- Рис, макароны и каши
- Десерты
- Зміст
- Установлення та підключення
- Заходи безпеки
- Важлива інформація
- Схема пристрою
- Панель керування
- Експлуатація (Установлення потужності та часу)
- Експлуатація (Турборозморожування)
- Експлуатація (Встановлення годинника)
- Експлуатація (Готування в режимі Грилю з установленням часу)
- Експлуатація(Готування в Комбінованому режимі з установленням часу)
- Експлуатація (Автоматичне приготування)
- Експлуатація (Автоматичне приготування) (Продовження)
- Експлуатація (Встановлення таймера)
- Перед тим як звертатись до сервісного центру
- Догляд та технічне обслуговування мікрохвильової печі
- Технічні характеристики
- Скорочена інструкція з експлуатації
- Вступ
- Довідник посуду для готування страв
- Технологія приготування в мікрохвильовій печі
- Потужність та час підігрівання страв
- Розморожування / Режим турборозморожування
- Технологія розморожування та корисні поради
- Технологія та рецепти приготування страв у мікрохвильовій печі
- Технологія та рецепти приготування страв у мікрохвильовій печі Технологія та рецепти приготування страв у мікрохвильовій печі
- Відповіді на найпоширеніші запитання
- Страви на кожен день
- Риба та морепродукти
- Птиця
- Основні страви з м'яса
- Страви з овочів
- Рис, макарони та каші
- Десерти