Page 2 - Standard Conversion Chart; Weight; Capacity; Important Notice; Customer Care Centre; Selected Spares and Accessories:
(Opens 3 days a week) Standard Conversion Chart Weight 1/ 2 oz – 15g 1oz – 25g 2oz – 50g 3oz – 75g 4oz – 100g 5oz – 150g 6oz – 175g 7oz – 200g 8oz – 225g 9oz – 250g 10oz – 275g 11oz – 300g 12oz – 350g 13oz – 375g 14oz – 400g 15oz – 425g 1lb/16oz – 450g Capacity 1/ 2 tsp – 3ml 1tsp – 5ml 1tbsp – 15ml...
Page 3 - Welcome to Panasonic Microwave Cooking
1 Welcome to Panasonic Microwave Cooking Dear Owner, Thank you for purchasing a Panasonic Microwave Oven.Even if this is not your first microwave oven, do please read the openingchapters of this cookbook to achieve perfect results every time We hope you enjoy using your new oven but should you requi...
Page 5 - Unpacking your oven
3 1. Examine Your Oven Unpack oven, remove all packing material, and examine the ovenfor any damage such as dents, broken door latches or cracks inthe door. Notify dealer immediately if unit is damaged. Do NOTinstall if unit is damaged. 2. Guarantee Your receipt is your guarantee, please keep safely...
Page 6 - Maintenance of your oven; Care & Cleaning of your Microwave Oven - IMPORTANT
4 1. Switch the oven off before cleaning and unplug at socket if possible. 2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls,door seals and door seal areas wipe off with a damp cloth. Milddetergent may be used if they ge...
Page 7 - Parts of Your Oven
5 1. Do not operate the oven without the Roller Ring and GlassTurntable in place. 2. Only use the Glass Turntable specifically designed for this oven.Do not substitute with any other Glass Turntable. 3. If Glass Turntable is hot, allow to cool before cleaning or placingin water. 4. Do not cook direc...
Page 8 - Important Information – Read Carefully
6 Safety If smoke or a fire occurs in the oven, press Stop/Cancel pad andleave the door closed in order to stifle any flames.Disconnect the power cord, or shut off the power at the fuse or thecircuit breaker panel. Short Cooking TimesAs microwave cooking times are much shorter than other cookingmeth...
Page 10 - Microwaving Principles
8 Microwave energy has been used in this country to cook and reheat foodsince early experiments with RADAR in World War II. Microwaves arepresent in the atmosphere all the time, both naturally and from manmadesources. Manmade sources include radar, radio, television, telecommunication linksand car p...
Page 11 - General Guidelines
9 General Guidelines PIERCING The skin ormembrane onsome foods willcause steam tobuild up duringcooking. Thesefoods must bepierced or astrip of skinshould bepeeled off before cooking to allow the steamto escape. Eggs, potatoes, apples, sausagesetc, will all need to be pierced beforecooking. DO NOT A...
Page 13 - Containers to use
11 Containers to use When unsure that a cooking containeris suitable for use in your microwave,check by the following test: 1. Fill a microwave safe measuring jug with 300ml ( 1⁄ 2 pt) cold water. 2. Place it on the turntable alongside the dish to be tested. If the dish youare testing is a large dis...
Page 15 - Control Panel
13 Control Panel NN-SD466/NN-SD456/NN-SD446* (1) Display Window (2) Microwave Power Setting (3) Turbo Reheat (4) Auto Weight Defrost Programs (5) Delay/Stand Pad: This can be used to delay a cooking program for up to 9 hrs 90 mins., or used to time or for standing (non-cooking) time. (6) Clock Pad: ...
Page 16 - Let’s Start to Use your Oven
1 Plug in Plug into a 13 amp fused electrical socket. You will be reminded toread your operating instructions. 2 Press Clock Pad Set clock as a 12hr clock. Set time using Time/Weight Dial. Pressclock pad again. (See page 15 for details). 3 Demonstration Mode This is to enable you to experiment setti...
Page 17 - Setting the Clock; Selecting Microwave Power Level
15 ● Press Clock Pad “SET TIME” will appear in the display window,and the colon starts to blink. ● Turn Time/Weight Dial Enter time of day by using the Time/WeightDial. Time counts up in minutes. Turning thedial slowly will count up in 1 minute steps.Turning the dial quickly will count up in 10minut...
Page 18 - Using the the Delay/Stand Feature; Turbo Reheat
16 Using the the Delay/Stand Feature The Delay/Stand Pad is used as a timing pad either before, during or after a cooking program (up to 30 minutes). When theDelay/Stand Pad is selected with a time, there is no microwave power in the oven during this time. 1. To Set a Standing Time: ● Press the Dela...
Page 19 - Microwave Cooking and Defrosting; Auto Weight Defrost
17 Microwave Cooking and Defrosting ACCESSORY TO USE: When using your oven, the glass turntableprovided must always be in position. DO NOT place food directly onto theturntable except in the case of JacketPotatoes or Auto Program JacketPotatoes. Foods reheated or cooked byMICROWAVE are normally cove...
Page 20 - Auto Weight Defrost Programs
18 This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread. The CHAOS defrost pad should be pressed to select the correct category and then enter in the weight of the food in grams orpounds and ounces using the appropriate pads (See page 17). Foods should be pl...
Page 21 - Defrosting Guidelines
19 1 Check foods during defrosting. Foods vary intheir defrosting speed. 2 It is not necessary to cover the food. 3 Always turn or stir the food especially when the oven “beeps’’. Shield ifnecessary (see point 5). 4 Minced meat/chops/chicken portions should be brokenup or separated as soonas possibl...
Page 22 - Defrosting Foods Using Defrost Power & Time
20 Meat Defrosting Time Method Standing Time Beef/Lamb/ 14-16 mins. Place in a suitable dish or on an upturned 60 mins. Pork Joint 450g (1lb) saucer or use a rack. Turn 3-4 times. Shield. Minced Beef 12 mins. Place in a suitable dish. 15 mins. 450g (1lb) Break up and turn 3-4 times. Chops 10 mins. P...
Page 23 - Auto Weight Reheat / Cook Programs
Program Minimum Maximum 1 Curry 300g (11oz) 800g (1lb 12oz) 2 Chinese 300g (11oz) 450g (1lb) 3 Pasta 300g (11oz) 1500g (3lb 5oz) 4 Casserole 300g (11oz) 1000g (2lb 2oz) 5 Fresh Vegetables 100g (4oz) 800g (1lb 12oz) 6 Fresh Fish 100g (4oz) 800g (1lb 12oz) 7 Jacket Potatoes 200g (7oz) 1500g (3lb 5oz) ...
Page 24 - Auto Weight Cook Programs for NN-SD466/SD456
22 This program is for reheating a chilledcurry convenience meal that can bestirred. Foods must be in a suitablesingle section microwaveable container*and have the film pierced. Place onturntable. Select program 1 using AutoCook Menu Dial. Enter the weight thenpress START. Stir halfway. Allow to sta...
Page 25 - Auto Weight Reheat / Cook Programs NN-SD446
23 Program Minimum Maximum 1 Curry 300g (11 oz) 800g (1lb 12oz) 2 Chinese 300g (11 oz) 450g (1lb) 3 Pasta 300g (11 oz) 1500g (3lb 5oz) 4 Jacket Potatoes 200g (7 oz) 1500g (3lb 5oz) 5 Fresh Vegetables 100g (4 oz) 800g (1lb 12oz) 6 Fresh Fish 100g (4 oz) 800g (1lb 12oz) Auto Weight Reheat / Cook Progr...
Page 26 - Cooking and Reheating Guidelines
24 Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power. Meals can be broughtback to serving temperature in just minutes and will taste freshly cooked and NOTleftover. Always check food is piping hot and return to oven if necessary. As a general rule, always cov...
Page 27 - Reheating Charts
25 The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc. HEATING CATEGORYYour oven is Heating Category E and this is displayed on the front ofyour oven door. The information on this label will assist you in usingnew instructions on ...
Page 31 - Cooking Charts
29 POINTS FOR CHECKINGAlways check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially ifthey cannot be stirred. The denser the food the longer the stand time. Cooking Charts Weight/ Choice of Time Approx. Food Quantit...
Page 36 - Increasing and Decreasing Recipes; Using Recipes from Other Books
34 Increasing and Decreasing Recipes INCREASING RECIPES • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double everyingredient listed. • Do not forget that large quantities will require a larger dish. Make sure that it is deep enou...
Page 37 - Soups and Starters; Coarse Pork Pâtés; Garlic Mushrooms with Herbs; Broccoli and Stilton Soup
35 Soups and Starters I ngredients 8 rashers streaky bacon, stretched andhalved450 g (1 lb) minced pork60 ml (4 tbsp) breadcrumbs5 ml (1 tsp) sage1 onion, finely chopped15 ml (1 tbsp) lemon juice30 ml (2 tbsp) parsley, chopped15 ml (1 tbsp) caperssalt and pepper to taste Coarse Pork Pâtés Serves 4 D...
Page 38 - Stuffed Citrus Trout; Fish
36 Stuffed Citrus Trout Serves 4 Dish: large shallow dish 1. Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish. 2. Pour over the orange and lime juice. Season. Marinade for one...
Page 39 - Salmon and Vegetable Mornay; Poached Smoked Haddock; Family Fish Pie
37 I ngredients 450 g (1 lb) smoked haddock30 ml (2 tbsp) lemon juice15 ml (1 tbsp) oil1 large onion, sliced600 g (1 1 ⁄ 4 lb) cooked jacket potatoes, sliced (see page 33)40 g (1 1 ⁄ 2 oz) butter 40 g (1 1 ⁄ 2 oz) flour 3 ml ( 1 ⁄ 2 tsp) mustard 600 ml (1 pt) milksalt and pepper100 g (4 oz) Red Leic...
Page 40 - Plaice Provencal; Fish Kebabs; Fish Balti
38 I ngredients 25 g (1 oz) butter2 onions, peeled and quartered1 clove of garlic, crushed2 courgettes, sliced1 yellow pepper, sliced3 ml ( 1 ⁄ 2 tsp) cumin 3 ml ( 1 ⁄ 2 tsp) paprika 15 ml (1 tbsp) tomato puree400 g (14 oz) can tomatoes8 plaice fillets15 ml (1 tbsp) lemon juice Plaice Provencal Serv...
Page 41 - Meat and Poultry; Guidelines
39 MEA T A ND POUL TR Y Meat and Poultry DEFROSTED JOINTS If the meat has previously been frozen,ensure it is properly thawed before cookingby microwave. Defrosted joints of meat mustbe allowed to STAND for a minimum of60 mins. before cooking to ensure thecentre is fully defrosted. FAT Large amounts...
Page 42 - Bolognese Sauce; Lamb Casserole; Lamb in a Spicy Cream and Almond Sauce
40 I ngredients 1 onion, diced1 clove of garlic, crushed1 green pepper, diced30 ml (2 tbsp) oil100 g (4 oz) mushrooms, sliced225 g (8 oz) lean minced beef1 glass of red wine15 ml (1 tbsp) mixed herbs100 g (4 oz) garlic sausage or bacon, diced396 g (14 oz) can chopped tomatoes30 ml (2 tbsp) tomato pu...
Page 43 - Belgian Beef Casserole; Chicken Satay; Steak and Kidney Pudding
41 MEA T A ND POUL TR Y I ngredients 500 g (1 lb 2 oz) braising steak, cubed2 large onions, sliced thinly1 clove garlic, crushed30 ml (2 tbsp) seasoned flour15 ml (1 tbsp) brown sugar300 ml ( 1/ 2 pt) hot beef stock 300 ml ( 1/ 2 pt) light ale 15 ml (1 tbsp) wine vinegar5 ml (1 tsp) mixed herbs2 bay...
Page 44 - Paprika Pork Casserole; Chicken Casserole; Sweet and Sour Pork
42 I ngredients 15 ml (1 tbsp) sunflower oil450 g (1 lb) pork, cubed1 onion, sliced1 clove garlic, crushed1 green pepper, deseeded and cut into strips15 ml (1 tbsp) paprika3 ml ( 1/ 2 tsp) ground cumin 396 g (14 oz) can chopped tomatoes15 ml (1 tbsp) tomato puree150 ml ( 1/ 4 pt) hot pork or chicken...
Page 45 - Pesto Spaghetti; Tuna Pasta Bake; Pasta and Rice; Kedgeree
43 I ngredients 275 g (10 oz) spaghetti 400 g (14 oz) new potatoes, cubed225 g (8 oz) green beans, halved120 g (4 1/ 2 oz) tub fresh pesto olive oil, for drizzlingsalt and fresh ground black pepper Pesto Spaghetti Serves 4 Dish: large casserole 1. Place spaghetti in a large bowl, add 1 litre (1 3/ 4...
Page 46 - Fruity Chicken Risotto; Tagliatelle Toscana; Vegetable Couscous
44 I ngredients 30 ml (2 tbsp) olive oil1 onion, finely chopped2 cm ( 3⁄ 4 ”) fresh root ginger, peeled and chopped10 ml (2 tsp) cumin seeds3 ml ( 1⁄ 2 tsp) turmeric 1 cinnamon stick, broken in half4 boneless chicken breasts, cubed275 g (10 oz) basmati rice1 litre (1 3⁄ 4 pt) hot chicken stock 75 g ...
Page 47 - Swiss Cheese Fondue; Cheesey Risotto; Piperade; Cheese and Egg Dishes
45 I ngredients 1 garlic clove, halved300 ml ( 1 ⁄ 2 pt) dry white wine 450 g (1 lb) Gruyère cheese, grated25 g (1 oz) plain flourPinch of pepperPinch of grated nutmegPaprika for sprinkling Swiss Cheese Fondue Serves 4-6 Dish: large 2 litre (4 pt) bowl 1. Place garlic and wine in the bowl and cook o...
Page 48 - Macaroni Cheese; Quiche Lorraine
46 CHEESE AND EGG DISHES Macaroni Cheese Serves 4 Dish: large dish + jug 1. Cook macaroni in 450ml ( 3 / 4 pt) boiling water on HIGH power for 5-6 mins. or until soft. Drain. 2. Place butter, onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is soft. Stir halfway through cookin...
Page 49 - Vegetables and Vegetarian; Jacket Potatoes
47 Vegetables and Vegetarian • Root vegetables. i.e. carrots, swede,should be cut into slices, strips or cubes. • Do not mix fresh and frozen vegetablesas the cooking times may be different. • Cabbage should be shredded andcooked by power and time. • Fresh vegetables require 90 ml (6 tbsp)of water. ...
Page 50 - Gratin Dauphinois; Vegetable Lasagne; Ratatouille
48 VEGET ABLES AND VEGET ARIAN I ngredients 1 clove of garlic, halved675 g (1 1 ⁄ 2 lb) potatoes, sliced very thinly pinch nutmegsalt and pepper150 ml ( 1 ⁄ 4 pt) double cream 25 g (1 oz) butter Gratin Dauphinois Serves 4 Dish: 20 cm (8”) shallow dish 1. Rub halves of garlic around inside of dish an...
Page 51 - Stuffed Sweet Potatoes; Cauliflower Cheese; Red Lentil Casserole
49 VEGET ABLES AND VEGET ARIAN I ngredients 2 onions, chopped 15 ml (1 tbsp) olive oil2 cloves garlic, crushed1 large aubergine, chopped2 courgettes, sliced1 large red pepper, deseeded and sliced1 large green pepper, deseeded and sliced400 g (14 oz) can chopped tomatoes300 ml ( 1 / 2 pt) vegetable s...
Page 52 - Red Cabbage with Red Onion and Almonds; Spicy Bean Goulash; Vegetable Enchiladas
50 VEGET ABLES AND VEGET ARIAN Ingredients 22.5 ml (1 1⁄ 2 tbsp) olive oil 1⁄ 2 large red onion, chopped 450 g (1 lb) red cabbage, finely shredded2 eating apples, cored, peeled and sliced37 ml (2 1⁄ 2 tbsp) light muscovado sugar 30 ml (2 tbsp) red wine vinegar22.5 ml (1 1⁄ 2 tbsp) red currant jelly ...
Page 53 - Almond Eve’s Pudding; Creme Caramel; Date Puddings and Butterscotch Sauce; Puddings and Desserts
51 I ngredients 385 g (13 oz) can apple slices100 g (4 oz) margarine100 g (4 oz) light muscovado sugar2 eggs50 g (2 oz) ground almonds50 g (2 oz) self raising flour5 ml (1 tsp) ground mixed spice60 ml (4 tbsp) flaked almonds Almond Eve’s Pudding Serves 4 Dish: 22 cm (8 1 / 2 ”) Pyrex® or microwave s...
Page 54 - Baked Apples; Orange and Chocolate Drop Pudding; Lemon Brûleé
52 I ngredients 4 medium sized apples30 ml (2 tbsp) sugar25-50 g (1-2 oz) mixed dried fruit25g (1 oz) butter Baked Apples Serves 4 Dish: 20cm (8”) shallow dish 1. Core the apples and score the skin around the middle. 2. Mix together the sugar and fruit and fill the centres of the apples. 3. Dot the ...
Page 55 - Chocolate Risotto Indulgence; Steamed Suet Sponge Pudding; Christmas Pudding
53 I ngredients 30 g (1 1⁄ 4 oz) unsalted butter 125 g (4 1⁄ 2 oz) arborio rice 600 ml (1 pint) milk50 g (2 oz) granulated sugar50 g (2 oz) fine plain Continental chocolate,broken into pieces50 g (2 oz) plain dark chocolate chips Chocolate Risotto Indulgence Serves 4-6 Dish: Large bowl 1. Place butt...
Page 56 - Sauces; White Pouring Sauce; Custard; Hollandaise Sauce
54 Sauces CONTAINER SIZEAlways use a container or jug at least twicethe capacity of the sauce, to avoid boilingover. COVERINGDO NOT cover sauces when cooking. STIRRING – IMPORTANT Sauces/gravy should be thoroughly stirredbefore, during and after cooking, to avoidany eruptions and to result in a smoo...
Page 57 - Baking Guidelines; Sponge Cake; Carrot Cake
55 BAKING Baking Guidelines DISH SHAPERing moulds are ideal for baking cakes in,especially dense cakes. They help preventthe outside edge of the cake overcookingbefore the dense centre is cooked through. KEEPING QUALITY Light sponge type cakes cook very quickly bymicrowave and so should be cooked as...
Page 58 - Chewy Flapjacks; Ginger Cake; Boston Brownies
56 BAKING I ngredients 75 g (3 oz) butter or margarine30 ml (2 tbsp) golden syrup75 g (3 oz) light brown sugar150 g (5 oz) porridge oats50 g (2 oz) raisins Chewy Flapjacks Makes: 8 slices Dish: 20 cm (8”) round flan dish 1. Place butter, syrup and sugar in a bowl and cook on HIGH power for 1-2 mins....
Page 59 - Soft Fruit Jam; Lemon Curd; Orange Marmalade; Preserves
57 PRESER VES I ngredients 450 g (1 lb) soft fruit, washed450 g (1 lb) caster sugar30 ml (2 tbsp) lemon juice5 ml (1 tsp) butter Soft Fruit Jam Makes approx. 1 1 / 2 lbs jam Dish: large bowl 1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using froze...
Page 60 - Plum Jam; Tomato Chutney; Red Onion Chutney
58 PRESER VES I ngredients 675 g (1 1 / 2 lb) plums or damsons 200 ml (7 fl. oz) water675 g (1 1 / 2 lb) sugar 30 ml (2 tbsp) lemon juice5 ml (1 tsp) butter Plum Jam Makes approx. 2-2 1 / 2 lbs jam Dish: large bowl 1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5...
Page 63 - Index
61 Index A Adapting Recipes.............................................................................. 34Apples, poached/stewed................................................................... 30Arcing.................................................................................................
Page 65 - PHONE OUR
For COOKERY ADVICE call: 01344 862108 Open 3 days a week Home Economists will provide friendly guidance on queries relating to recipes and cooking in your microwave. PHONE OUR CUSTOMER CARE CENTRE 08705 357357 For service or spares. Or order spares direct on line at www.panasonic.co.uk F00038G30BP R
