Bedienungsanleitung Panasonic NE-1878 (Seite 15 von 35) (Englisch)

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Before Use

Cookware

1. Heat-proof glassware, such as Pyroceram and

Pyrex

, is best suited for use in the Microwave

Oven.

2. If “arcing” should occur, check the cookware

carefully again for metal.

3. You may use ordinary glassware, chinaware,

plastic-ware and paper-ware, when cooking food

that requires a low temperature. Using this type

of cookware for high temperature cooking may

cause cracking or warping.

You can cook steamed vegetables in special

“see-through” wrapping ﬁlm, such as Saran Wrap,

or wax paper. Do not cook in a plastic bag.

5. Before using the oven always check that

containers are suitable. DO NOT MICROWAVE

sealed containers as they may explode.

DO NOT leave the appliance unattended if paper,

plastic or other combustible containers are used. Do

not use recycled paper products, as they may

contain impurities which may cause sparks and/or

ﬁres when used, unless packaging states they are

speciﬁcally designed for MICROWAVE use.

CAUTION

Do not use METAL UTENSILS in this oven.

Defrosting Frozen Food

If you try to completely defrost frozen food in the

Microwave Oven, uneven defrosting may occur

due to the differences in the thickness and shape

of the food. Drip may also result, and sometimes a

part of the food cooks although other parts still

remain frozen. In actual usage of frozen foods, you

should not normally defrost them 100%, 70%

defrosting in the Microwave Oven is ideal and

helpful for the next cooking operation.

2. To defrost evenly, turn over or rearrange the food

during defrosting.

3. To defrost fatty meat, heat it in the Microwave

Oven for a short time and leave it to stand at

room temperature, or heat it intermittently until

defrosted.

4. When you defrost a whole chicken, or any frozen

food of irregular shape, wrap legs or thin parts

with aluminium foil. Otherwise thin parts will be

defrosted faster and sometimes cooked before

other parts have properly defrosted. For big

pieces of meat, wrap the sides with aluminium

foil so that they will be uniformly thawed by

vertical microwaves only.

Ice should be removed at times during defrosting.

Other Helpful Instructions

For best results

1. As microwave cooking times are much shorter

than other cooking methods it is essential that

recommended cooking times are not exceeded

without ﬁrst checking the food.

Factors that may affect cooking times are:

preferred degree of cooking, starting

temperature, altitude, volume, size and shape of

foods and utensils used.

As you become familiar with the oven, you will be

able to adjust these factors.

It is better to undercook rather than overcook foods.

If food is undercooked, it can always be returned

to the oven for further cooking. If food is

overcooked, nothing can be done. Always start

with minimum cooking times.

IMPORTANT

If the recommended cooking times are

exceeded, the food will be spoiled and in

extreme circumstances it could catch ﬁre and

possibly damage the interior of the oven.

2. Be careful of the cooking time for small quantities

of foods, or foods with low water content. They

may burn if cooked too long.

3. Do not use the oven for drying kitchen towels or

napkins. They may burn if heated too long.

4. Do not try to boil eggs in the oven.

5. When you cook an egg be sure to pierce the yolk

membrane prior to placing into the oven to

prevent the egg bursting.

6. To achieve more even cooking result, give the

dish a half-turn, or turn the food over.

Christmas puddings and other foods high in fats or

sugar, e.g. jam, mince pies, must not be over

heated. These foods must never be left unattended

as with over cooking these foods can ignite.

8. It is essential that reheated food is served “piping

hot”. Remove the food from the oven and check

that it is “piping hot”, i.e. steam is being emitted

from all parts and any sauce is bubbling. If you

wish you may choose to check the food has

reached 72°C with a food thermometer — (but

remember do not leave this thermometer inside

the microwave.) or to a temperature

recommended by Government Food Hygiene

Regulations.

For foods that cannot be stirred, e.g. lasagne,

shepherds pie, the centre should be cut with a

knife to test it is well heated through. Even if a

manufacturer’s packet instructions have been

followed, always check the food is piping hot

before serving it. If in doubt return your food to

the oven for further heating.

9. Standing time refers to the period at the end of

cooking or reheating when food is left before

being eaten, i.e. it is a rest time which allows the

heat in the food to continue to conduct to the

centre, thus eliminating cold spots.

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