Panasonic NN-SD466, NN-SD446, NN-SD456 Vegetables and Vegetarian, Before Cooking, After Cooking

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Vegetables and Vegetarian

• Root vegetables. i.e. carrots, swede,

 

• Cabbage should be shredded and

should be cut into slices, strips or cubes.

 

cooked by power and time.

• Do not mix fresh and frozen vegetables

 

• Fresh vegetables require 90 ml (6 tbsp)

as the cooking times may be different.

 

of water. For each extra 450 g (1 lb) add

 

 

an extra 90 ml (6 tbsp) of water and stir

 

 

halfway.

 

 

 

 

 

 

• Always cook vegetables in a dish that is

• Certain vegetables i.e. broccoli and

a suitable size. Use flat dishes not

asparagus, should be arranged so that

basins. Always cover with microwave

the tips are in the centre of the dish, as

cling film or a lid.

these require less cooking.

 

Before Cooking

Jacket Potatoes

Wash potatoes and prick skins several times.

Spread around edge of turntable.

Varieties of potatoes vary in their

 

 

suitability for cooking by microwave. We

 

recommend Maris Piper for consistently good

 

results. The cooking times given may need

 

adjustment for other varieties. The ideal size

 

of potato to be cooked by microwave is

 

200 g-250 g (7-9 oz).

 

 

 

•If cooking potatoes with other vegetables, only cook with other ROOT vegetables.

•Never add salt to vegetables before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.

•Whole cauliflower should be cooked upside down on MEDIUM power for

10 mins. approx. with 90 ml (6 tbsp) water. Make a cross with a knife in the stalk. Turn half way during cooking.

After Cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.

V E G E T A B L E S A N D V E G E T A R I A N

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Contents C R O W a V E C O O K E R Y B O O K Weight Standard Conversion ChartDear Owner Welcome to Panasonic Microwave CookingVoltage & Power Unpacking your oven Using your ovenService Maintenance of your ovenSelected Spares and Accessories Door SealsMenu Label Parts of Your OvenControl Panel Identification PlateNever Operate the Oven Without Food Inside on Microwave Important Information Read CarefullyMaximum weight on turntable Keeping Your Oven CleanMeat Thermometer Paper, PlasticMicrowave Water Molecule Absorption Microwaving PrinciplesAmp fused socket General Guidelines Moisture ContentPiercing Cling FilmDensity Containers to use Testing Dishes for SuitabilityPlastic Clock Pad Control PanelDuring Cooking Start PadPlug Let’s Start to Use your OvenPower Press Level Wattage Setting the ClockHigh Power Up to 30 minutes Other Powers Up to 99 minutes Microwave Cooking and DefrostingTurbo Reheat Using the the Delay/Stand FeatureAccessory to USE Auto Weight DefrostTurn Shield Auto Weight Defrost ProgramsDefrosting Guidelines Meat Defrosting Time Method Standing Time Defrosting Foods Using Defrost Power & TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Important Note Auto Weight Cook Programs for NN-SD466/SD456Program Minimum Maximum Auto Weight Reheat / Cook Programs NN-SD446Cooking and Reheating Guidelines When is food reheated?Heating Category Reheating ChartsPoints for Checking Christmas Puddings Overheating may cause pudding to ignite Canned Vegetables DrainSafe dish BaseSauces Microwave and conventional ovens may be used with careCooking Charts Eggs Scrambled Eggs PoachedFish Fresh from raw For Guidelines see Fish Chapter Fish Frozen from raw For Guidelines see Fish ChapterHave a soft base Guidelines see Meat ChapterFat! Remove dish with care. For Guidelines see Meat Chapter Porridge N.B. Use a large bowlMicrowave Safe bowl Safe bowlFresh Vegetables Place Shallow microwave safe dish Frozen Vegetables Place in shallow microwave safe dish Increasing and Decreasing Recipes Using Recipes from Other BooksCooking for One Increasing RecipesGarlic Mushrooms with Herbs Soups and StartersCoarse Pork Pâtés Broccoli and Stilton SoupStuffed Citrus Trout FishStuffing Poached Smoked Haddock Salmon and Vegetable MornayFamily Fish Pie Fish Kebabs Plaice ProvencalFish Balti MarinadeMeat and Poultry Lamb Casserole Bolognese SauceDish 1.5 litre 3 pt casserole dish Dish large casserole dishSteak and Kidney Pudding Belgian Beef CasseroleChicken Satay Ingredients FillingChicken Casserole Paprika Pork CasseroleSweet and Sour Pork Ingredients SaucePesto Spaghetti Pasta and RiceTuna Pasta Bake KedgereeTagliatelle Toscana Fruity Chicken RisottoVegetable Couscous Dish deep casserole dishSwiss Cheese Fondue Cheese and Egg DishesCheesey Risotto PiperadeMacaroni Cheese Quiche LorraineDish 20 cm 8 flan dish Dish large bowl + heatproof dishBefore Cooking Vegetables and VegetarianAfter Cooking Gratin Dauphinois RatatouilleVegetable Lasagne Dish 20 cm 8 shallow dishCauliflower Cheese Stuffed Sweet PotatoesRed Lentil Casserole ToppingRed Cabbage with Red Onion and Almonds Serves Vegetable EnchiladasSpicy Bean Goulash Almond Eve’s Pudding Puddings and DessertsCreme Caramel Date Puddings and Butterscotch SauceBaked Apples Lemon BrûleéOrange and Chocolate Drop Pudding Steamed Suet Sponge Pudding Chocolate Risotto IndulgenceChristmas Pudding Dish 1 litre 2 pt pudding basinWhite Pouring Sauce SaucesCustard Hollandaise SauceSponge Cake Baking GuidelinesCarrot Cake IcingGinger Cake Chewy FlapjacksBoston Brownies Soft Fruit Jam PreservesLemon Curd Orange MarmaladeTomato Chutney Plum JamRed Onion Chutney Technical Specifications Questions and AnswersFor business users in the European Union Index Pasta and Rice recipes LambPork Preserves08705

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