Panasonic NN-CT559W Meat and poultry, En-61, Combination cooking Automatic programmes, English

Meat and poultry

Your oven allows you to cook meat using combination cooking (automatic programmes or manual mode, ideal for large pieces of meat or slow-cooking), using traditional methods - convection heating, grill (for small pieces of meat or specific recipes) and finally using microwaves only (to quickly finish cooking a fricassee, poultry in sauce or meat cooked on the barbecue).

Combination cooking

Automatic programmes

(Whole Poultry).

This program allows you to

roast poultry without having to calculate the cooking time. It combines traditional heating with microwaves in order to obtain well- browned roast chicken more quickly.

(900 to 2000 g): Whole chicken, duck or spring chicken, turkey legs and turkey breast. Oven must be preheated. Start cooking with breast or skin side down. Turn at beep sound.

Advice for using automatic programmes:

•Accessories: use only the accessories displayed, which are also given on page 16 of the operating instructions.

•Beeps: when you hear the beep, remember to turn the meat.

•Preheating- for whole poultry program only - is necessary

•Not suitable for frozen meat or meat which has just been defrosted.

Allow meat to stand for at least 2 hours after defrosting.

Manual Combination cooking

This is used for roasting all other joints and for poultry. See charts on page 62 and 63. It is preferable to preheat the oven when using manual combination cooking.

Accessories and containers

It is recommended to place the meat on a thin heat-resistant tray which is microwave safe or on the metal tray. Large pieces of meat (large poultry, whole leg of lamb) can be cooked directly on the metal tray. Dishes containing meat to be grilled (pieces of chicken, beef ribs) should be placed on the wire rack. Do not cover.

•After cooking it is important to allow roast meat to stand out of the oven, wrapped in aluminium foil, for 10 to 15 minutes in order to complete cooking and make it easier to carve.

Advice for combination cooking for meat

•Do not add salt to the meat before cooking but afterwards.

•It is important to check the food several times during cooking (in both Automatic and manual modes) so you can adjust the cooking time if necessary.

•Arrange the chicken legs or other poultry so that the most meaty parts are at the edges of the dish.

Traditional cooking: convection heating, grill.

You will find a chart of cooking times using the Grill on page 9. But you can also use your usual recipe books for these traditional cooking methods.

•You can roast meat in your oven in the traditional way by preheating the oven in Convection Heating mode before putting the meat for roasting into the oven and entering the cooking time. Preheating is essential in order to seal the meat or poultry.

•The Grill will cook thin pieces of meat: cutlets, lamb chops, andouillette sausages. It is not a griddle and is therefore not suitable for grilling thin pieces of meat such as steaks or chipolatas. It is not necessary to preheat the grill.

Note: most importantly the meat must not be covered, as it cooks due to external heat only.

English

En-61