Manuals / Panasonic / Kitchen Appliance / Microwave Oven

Panasonic NN-SD456 Stuffed Citrus Trout, F I S H, When Is Fish Cooked?, Arranging, Liquid

Models: NN-SD456 NN-SD466 NN-SD446

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F I S H

F I S H

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth.

LIQUID

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

When cooking Frozen fish, add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

Ingredients

4 trout, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped

100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange

21/2 cm (1”) cube fresh ginger, peeled and grated

dash of Soy sauce

juice of 1 orange juice of 1 lime black pepper

25 g (1 oz) butter

Stuffed Citrus Trout

Serves 4

Dish: large shallow dish

1.Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish.

2.Pour over the orange and lime juice. Season. Marinade for one hour.

3.Dot with butter, cover and cook on HIGH power for 10-12 mins. or until cooked. Allow to stand for 5 mins. before serving.

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Panasonic NN-SD456 Stuffed Citrus Trout, F I S H, When Is Fish Cooked?, Arranging, Liquid, Whole Fish, Noise, Stuffing

Contents

FO R MO D E L S : NN-SD466 / NN-SD456 / NN-SD446 M I C R O W A V E C O O K E R Y B O O K&O P E R A T I N G I N S T R U C T I O N S COOKERY ADVICE LINE Standard Conversion ChartWeight Selected Spares and AccessoriesDear Owner CONTENTSWelcome to Panasonic Microwave Cooking test.kitchen@panasonic.co.ukVoltage & Power Important safety instructionsRead carefully and keep for future reference WARNING: THIS APPLIANCE MUST BE EARTHEDUnpacking your oven Using your ovenPlacement of your oven 2.Guarantee4.Selected Spares and Accessories Maintenance of your oven1.Service 2.Door SealsDoor Safety Parts of Your OvenDoor Safety Menu LabelShort Cooking Times SafetyImportant Information – Read Carefully 1.Small quantities of foodImportant Information – Read Carefully 13.Keeping Your Oven Clean18.Maximum weight on turntable 9.Meat ThermometerIMPORTANT NOTES Microwaving PrinciplesHOW MICROWAVES COOK FOOD Foods Not Suitable for Cooking by Microwave OnlyGeneral Guidelines STANDING TIMEDISH SIZE STARTING TEMPERATURECLEANING DENSITYResult Testing Dishes for SuitabilityContainers to use QUICK CHECK GUIDE TO COOKING UTENSILSPLASTIC 1Display Window 2Microwave Power Setting Control PanelNN-SD466/NN-SD456/NN-SD446 3Turbo Reheat 4Auto Weight Defrost Programs5 Enter Time Using Time/Weight Dial 3 Demonstration Mode4 Select Power Let’s Start to Use your OvenSelecting Microwave Power Level Setting the ClockTurn Time/Weight Dial Microwave Cooking and Defrosting2. To Set a Delay Start Using the the Delay/Stand FeatureTurbo Reheat 1. To Set a Standing TimeWeight Range Auto Weight DefrostACCESSORY TO USE Microwave Cooking and Defrosting2nd Beep Auto Weight Defrost Programs1st Beep 1st BeepDefrosting Guidelines TIPSDefrosting Time Defrosting Foods Using Defrost Power & TimeMeat MethodMaximum ProgramMinimum Guidelines for UseAuto Weight Cook Programs for NN-SD466/SD456 IMPORTANT NOTEMinimum Auto Weight Reheat / Cook Programs NN-SD446Program MaximumMINCE PIES - CAUTION When is food reheated?Cooking and Reheating Guidelines CHRISTMAS PUDDINGS AND LIQUIDS - CAUTIONPower Reheating ChartsWeight 900WPower Reheating ChartsWeight POINTS FOR CHECKINGPower Reheating ChartsWeight POINTS FOR CHECKINGPower Reheating ChartsWeight POINTS FOR CHECKINGPOINTS FOR CHECKING Cooking ChartsWeight Choice ofPOINTS FOR CHECKING Cooking ChartsWeight Choice ofPOINTS FOR CHECKING Cooking ChartsWeight Choice ofPOINTS FOR CHECKING Cooking ChartsWeight Choice ofPOINTS FOR CHECKING Cooking ChartsWeight Choice ofCooking for One Using Recipes from Other BooksIncreasing and Decreasing Recipes INCREASING RECIPESCoarse Pork Pâtés Soups and StartersGarlic Mushrooms with Herbs Broccoli and Stilton SoupWHEN IS FISH COOKED? FishStuffed Citrus Trout F I S HFamily Fish Pie Salmon and Vegetable MornayPoached Smoked Haddock F I S HFish Balti Plaice ProvencalFish Kebabs F I S HTIPS Meat and PoultryGuidelines How to roast a joint by microwaveLamb in a Spicy Cream and Almond Sauce Bolognese SauceLamb Casserole M E A T A N D P O U L T R YChicken Satay Belgian Beef CasseroleSteak and Kidney Pudding M E A T A N D P O U L T R YSweet and Sour Pork Paprika Pork CasseroleChicken Casserole M E A T A N D P O U L T R YTuna Pasta Bake Pasta and RicePesto Spaghetti KedgereeVegetable Couscous Fruity Chicken RisottoTagliatelle Toscana P A S T A A N D R I C ECheesey Risotto Cheese and Egg DishesSwiss Cheese Fondue PiperadeCreamy Cheese, Potato & Broccoli Bake Quiche LorraineMacaroni Cheese C H E E S E A N D E G G D I S H E SV E G E T A B L E S A N D V E G E T A R I A N Vegetables and VegetarianJacket Potatoes Before CookingVegetable Lasagne RatatouilleGratin Dauphinois V E G E T A B L E S A N D V E G E T A R I A NRed Lentil Casserole Stuffed Sweet PotatoesCauliflower Cheese V E G E T A B L E S A N D V E G E T A R I A NSpicy Bean Goulash Vegetable EnchiladasRed Cabbage with Red Onion and Almonds Serves V E G E T A B L E S A N D V E G E T A R I A NCreme Caramel Puddings and DessertsAlmond Eve’s Pudding Date Puddings and Butterscotch SauceOrange and Chocolate Drop Pudding Lemon BrûleéBaked Apples P U D D I N G S A N D D E S S E R T SChristmas Pudding Chocolate Risotto IndulgenceSteamed Suet Sponge Pudding P U D D I N G S A N D D E S S E R T SCustard SaucesWhite Pouring Sauce Hollandaise SauceCarrot Cake Baking GuidelinesSponge Cake B A K I N GBoston Brownies Chewy FlapjacksGinger Cake B A K I N GLemon Curd PreservesSoft Fruit Jam Orange MarmaladeRed Onion Chutney Plum JamTomato Chutney P R E S E R V E SBuilding-inYour Oven Questions and AnswersTechnical Specifications built into a unit directly above aFor business users in the European Union Cakes IndexBeef Cheese and Egg DishesPage 08705 For service or sparesFor COOKERY ADVICE call 01344 Open 3 days a week PHONE OUR CUSTOMER CARE CENTRE