Panasonic NN-ST671S 32Litre Microwave User Manual Download
Panasonic NN-ST671S 32Litre Microwave User Manual Download
Panasonic NN-ST671S 32Litre Microwave User Manual Download
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Cooking Fish and Shellfish by Micro Power<br />
Clean fi sh before starting the recipe. Arrange fi sh<br />
in a single layer, overlap thin fi llet ends to prevent<br />
overcooking. Prawns and scallops should be placed<br />
in a single layer.<br />
Cover dish with plastic wrap. Cook on the power<br />
level and for the minimum time recommended in the<br />
chart below. Halfway through cooking rearrange or<br />
stir prawns, fi sh fi llets or scallops.<br />
Cooking Fish and Shellfish by Micro Power<br />
FISH OR SHELLFISH AMOUNT POWER<br />
APPROX. COOKING TIME<br />
(in minutes)<br />
Fish Fillets 500 g P4 8 to 10<br />
Scallops (sea) 500 g P4 6 to 8<br />
Green Prawns medium size<br />
(shelled and cleaned)<br />
Whole Fish<br />
(stuffed or unstuffed)<br />
500 g P4 7 to 9<br />
500 g to 600 g P4 7 to 10<br />
DIRECTIONS FOR COOKING FISH BY SENSOR<br />
COOK (125g - 500g)<br />
• Suitable for cooking whole fi sh and fi sh fi llets.<br />
• Select fi sh suitable for microwave cooking and<br />
place in a single layer in a shallow dish, with skinside<br />
down.<br />
• Add butter, spices, herbs, or lemon juice to fl avour.<br />
• Overlap thin edges of fi llets to prevent overcooking.<br />
• Shield the eye and tail area of whole fi sh with small<br />
amounts of aluminum foil to prevent overcooking.<br />
• During the cooking time, the oven will ‘beep’ and<br />
prompt you to turn over/rearrange.<br />
• Allow large amounts of fi sh to stand for 3 to 5<br />
minutes after cooking before serving.<br />
To Operate:<br />
Cover securely with plastic wrap. Select Fish, then<br />
Start.<br />
LEMON PEPPER FISH<br />
Serves: 2<br />
Ingredients:<br />
350 g fi sh fi llets<br />
1<br />
⁄4 cup lemon juice<br />
1 teaspoon cracked black pepper<br />
Method:<br />
Place fi sh, lemon juice and cracked black pepper in<br />
1-litre casserole dish. Cook on P4 for 4 to 6 minutes.<br />
Let stand for 3 minutes before serving.<br />
To cook by Sensor Cook:<br />
Prepare as above. Cover securely with plastic wrap.<br />
Select Fish, then Start.<br />
GARLIC & CHILLI PRAWNS<br />
Serves: 4<br />
Ingredients:<br />
1 kg medium uncooked king prawns<br />
1 small red onion, thinly sliced<br />
40 g butter<br />
3 garlic cloves, crushed<br />
2 fresh bird's eye chillies,<br />
deseeded & fi nely chopped<br />
1<br />
⁄2 small red capsicum, fi nely sliced<br />
100 g snow peas, trimmed<br />
1 tablespoon lemon juice<br />
80 ml thickened cream<br />
1<br />
⁄4 cup coriander leaves, chopped<br />
Cooked jasmine rice, to serve<br />
Method:<br />
Peel and de-vein prawns leaving tails in tact, set<br />
aside. Place onion, butter, garlic and chilli into a<br />
3Litre microwave safe dish. Cook on P10 for 4<br />
minutes, stir halfway through cooking. Add prawns<br />
and mix to combine. Cook on P7 for 3 minutes. Stir<br />
in capsicum and snow peas, cover and cook on P7<br />
for a further 3 minutes. Stir through lemon juice,<br />
cream and coriander, season and cook on P10 for 1<br />
minute. Serve immediately with cooked rice.<br />
Fish and Shellfish<br />
– 29 –