Manual Panasonic nn a 774 sbepg (page 2 of 276) (English, German, Dutch, French, Italian, Spanish, Spanish)

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Inverter technology is the key

Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key

technology for making a very different type of microwave oven which has a number of special qualities:

• It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows

cooking and defrosting food without losing its flavour.

• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing

microwave output.

• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which

replaces the currently used bulky transformer.

• Finally, at the end of the product’s useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens

environmentally friendly.

Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . .3-4

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6

Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Defrosting Common Foods Chart . . . . . . . . . . . . . . . . . . . . . . .8

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10

Reheating by Microwave Chart . . . . . . . . . . . . . . . . . . . . . .9-10

Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . .13

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-17

Guidelines For Using The Recipes in This Book . . . . . . . . . . .17

Recipes

Soups and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20-21

Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-24

Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . .25-26

Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . .27-28

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30

Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-32

Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-34

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35-36

Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37-38

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-43

Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

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