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106
Cooking Charts
Food
Weight/
Quantity
Power
Level
Time to
Select
(approx)
Instructions/
Guidelines
Steaks
300
g
(2) Combi 5
13-15 mins Place on Grill Tray in
lower shelf position.
Whole x 1
225
g
/
300
g
High Micro
4 mins
Place in Pyrex
®
dish
and pierce skin. Add
30 ml of liquid. Cover
and place on base of
oven.
Fish-Frozen from raw.
Breaded
fillets
200
g
(2) Combi 2
10-12 mins
Place on Grill Tray in
lower shelf position.
Turn halfway.
Fillets
300
g
Steam 1
Fruit - Peel, slice, chop into even sized pieces. Place in shallow
heatproof dish on base of oven.
Fruit - stewed
500
g
Combi 4
10 mins
Place on base of
oven.
Fruit -
poached
400
g
High Micro
6-8 mins
Add 300 ml (½ pt) of
water. Only half fill
dish. Cover.
Game- Caution: Hot fat! Remove accessory with care.
Duck breast
fillets
400
g
200 °C
40 mins
Preheat oven. Prick
the skin and place
on Grill Tray in lower
shelf position.
Duck, whole
-
190 °C
25-27 mins
per 450
g
Pheasant,
whole
-
180 °C
20-25 mins
per 450
g
plus
20 mins
Preheat oven. Place
on Grill Tray in lower
shelf position.
Lamb - from raw - Caution: Hot Fat! Remove accessory with care.
Joint
Joint
Maximum
weight
1.5 k
g
180 °C
Medium:
20 mins per
450
g
plus
20 minutes
or Well done:
30 mins per
450
g
plus 25
minutes.
Preheat oven. Place
joint on Grill Tray in
lower shelf position.
Once cooked allow
the joint to stand for
10 minutes
- this will make the
joint easier to carve.