Bedienungsanleitung Panasonic NN-DF386B (Seite 58 von 98) (Englisch)

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Your oven allows you to cook meat using

combination cooking (Grill + Microwave) or

oven mode, ideal for large pieces of meat

or slow cooking. Small cuts of meat can be

cooked by Grill or Combination. Microwave

only can be used to quickly ﬁ nish cooking a

fricassee, poultry in sauce or meat cooked

on the barbeque.

After cooking it is important to allow roast

meat to stand out of the oven, wrapped in

aluminium foil, for 10 to 15 minutes in order

to complete cooking and make it easier to

carve.

Accessories and containers

For small ﬂ at pieces of meat, it is recom-

mended to place the meat on a heatproof

dish on the wire rack on the ceramic plate.

For large joints, place in a heatproof dish di-

rectly on the ceramic plate. For oven mode

only, place joints and poultry directly on the

enamel shelf in the lower shelf position.

Advice for combination cooking

Do not add salt to the meat before cooking

but afterwards.

It is important to check the food several

times during cooking so you can adjust the

cooking time if necessary.

Arrange the chicken legs or other poultry so

that the most meaty parts are at the edge of

the dish.

Oven cooking

You can roast meat in your oven by pre-

heating the oven on oven mode, for white

and red meat and poultry. Preheating is es-

sential in order to seal the meat or poultry.

Grill Cooking

The grill will cook thin pieces of meat: cut-

lets, lamb chops, sausages. It is not neces-

sary to preheat the grill.

Cooking with microwave only

White meat and pieces of poultry cook

perfectly using microwaves, and this is the

quickest method of cooking them. Microwave

cooking is useful for small pieces of meat

or poultry which will be served in a sauce or

to quickly ﬁ nish cooking a fricassee or meat

cooked on the barbeque.

Place the pieces of meat in a dish which is

microwave safe on the ceramic plate. When

cooking by microwave only, it is recom-

mended to cover the meat with a lid or cling

ﬁ lm in order to speed up the cooking process

and stop it spitting. It is normal to ﬁ nd a lot

of liquid in the dish after cooking. The speed

of microwave cooking and the lack of radiant

heat does not allow this liquid to evaporate

as it does in traditional cooking. The loss of

weight is not greater than it is for traditional

cooking.

Stews and ragouts

It is possible to cook stews using micro-

waves only or combined cooking with micro-

waves, but it will not be any quicker than us-

ing a traditional cooking method. However,

the meat will not stick to the bottom of the

container, and less energy will be used. Use

Pyrex® or ovenproof porcelain casseroles

with lids.

Before cooking: The accompanying veg-

etables must be cut into regular pieces and

precooked, otherwise they may stay crunchy

when cooking is completed. Lightly cover

the pieces of meat with ﬂ our, to ensure the

sauce cooks properly.

During cooking: it is essential to keep the

pieces of meat covered by the liquid using

an upturned saucer or plate (to prevent the

meat from drying out). Since cooking stews

takes a long time and sometimes there is

a lot of evaporation, do not hesitate to add

liquid while cooking if necessary. Cover the

dish with a lid to restrict evaporation. Bring

to the boil on HIGH power for 10 to 12 mins.

Then continue cooking for the desired length

of time at SIMMER power.

Note

On oven, grill or combination, the

meat must not be covered as it

cooks due to external heat.

Meat and Poultry

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