Panasonic NN-ST34HM, Operating Instructions Manual

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English
General guidelines
STANDING TIME
Dense foods e.g. meat, jacket potatoes
and cakes, require standing time
(inside or outside of the oven) after
cooking, to allow heat to finish
conducting to the centre of the food to
cook through completely. Wrap meat
joints and jacket potatoes in aluminium
foil while standing. Meat joints need
approx. 10–15 minutes, jacket potatoes
5 minutes. Other foods such as plated
meals, vegetables, fish etc. require
2–5 minutes standing. If food is not
cooked after standing time, return to
the oven and cook for additional time.
After defrosting food, standing time
should also be allowed.
QUANTITY
Small quantities cook faster than large
quantities, and small meals will reheat
more quickly than large portions.
SPACING
Foods cook more quickly and evenly if
spaced apart. NEVER pile foods on top
of each other.
MOISTURE CONTENT
Many fresh foods e.g. vegetables and
fruit, vary in their moisture content
throughout the season. For this reason
cooking time may have to be adjusted.
Dry ingredients e.g. rice, pasta, can dry
out during storage so cooking time may
differ.
PIERCING
The skin or membrane on some foods
will cause steam to build up during
cooking.
These foods must be pierced or a strip
of skin should be peeled off before
cooking to allow the steam to escape.
Eggs, potatoes, apples, sausages etc,
will all need to be pierced before
cooking. DO NOT ATTEMPT TO BOIL
EGGS IN THEIR SHELLS.
COVERING
Cover foods with microwave cling film
or a lid. Cover fish, vegetables,
casseroles, soups. Do not cover cakes,
sauces, jacket potatoes or pastry
items.
DENSITY
Porous airy foods heat more quickly
than dense heavy foods.
NN-ST34HM_ME.indb 7 6/30/2017 9:21:18 AM