Bedienungsanleitung Panasonic NN-DF386B (Seite 67 von 98) (Englisch)

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Manual Combination cooking:

This combines the effects of radiant heat which makes the cakes golden, and microwaves

which cook the inside quickly and make the cakes rise. Allow for a cooking time of at least half

or two-thirds of the cooking time for traditional cooking methods.

Tins:

1) For ﬂ ans, clafoutis, gratins, use dishes which are microwave safe and heat-resistant (Pyrex®

or ovenproof porcelain) and preferably round (or Pyrex® baba cases) or oval.

2) For other cakes (sponge cake, yoghurt cake, kugelhupf, fruit cake) and tarts, use non-

springform smooth metal tins, preferably round ones (unless using a loaf tin). Do not use thin

aluminium tins (such as aluminium foil containers).

3) For tarts, it is important to only use smooth, non-springform metal tins (aluminium or non-

stick), for the pastry base to be well cooked. In all cases DO NOT COVER.

4) For most desserts (except tarts), you can also use ﬂ exible silicone moulds when using

microwaves, Combination cooking or Oven Heating.

Accessories:

DO NOT USE THE ENAMEL SHELF for Combination cooking. Some gratin or ﬂ an recipes in

Pyrex® or ovenproof porcelain dishes can be placed directly on the wire rack.

Check the food as it cooks: when using microwaves only, a few minutes cooking is enough,

and every extra minute may dry out the cake. If the cake goes hard once it has cooled it has

been cooked for too long or at too high a temperature.

You can check the cake is cooked using the traditional method of inserting the tip of a knife in

the middle (it should come out clean) or by checking if the edges of the cake come away from

the tin easily.

Containers: if you use a container which is very different to that advised by the recipe (e.

several ramekins rather than a round cake tin), the end result will be different. The same quan-

tity will cook more quickly in several small tins than in one single tin. Line the tins with grease-

proof paper so you can remove them more easily.

Storing cakes: once the cake is cool, remember to wrap it in cling ﬁ lm or aluminium foil to keep

it soft.

Essential for cooking patisseries such as savarins, choux pastry, biscuits, soufﬂ és, meringues

etc. But you can also use it for cooking all cakes and tarts which you do not want to cook using

combination cooking.

Accessories & containers:

For oven cooking, place cakes, tarts, gratins and other sweet items directly on the enamel shelf

in the lower shelf position. To cook pastry bases well, use metal tins and an oven preheated to

OVEN 220° C, lowering the temperature after putting the tart in the oven.

Containers:

You can use any heat-resistant container (metal, silicone, Pyrex® or ovenproof porcelain).

Desserts - Pastries

Traditional cooking using Oven heating

General advice for cooking using

microwaves and combination cooking:

F0003BM53BP.indd sec65F0003BM53BP.indd sec65 2017/2/17 15:02:482017/2/17 15:02:48

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