NN-Q543 - Four à micro-ondes PANASONIC - Free user manual and instructions

USER MANUAL NN-Q543 PANASONIC

© Copyrighted by Matsushita Electric UK, Ltd 2003

Inverter technology is the key

Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities: • It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour. • It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing microwave output. • It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which replaces the currently used bulky transformer. • Finally, at the end of the product’s useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens environmentally friendly.

The items in this book are guidelines only. The total time will vary depending on the starting temperature of the food and the container used.

Always check if the food is piping hot before consumption.

Cooking with Microwave Energy

Microwaves are a form of high frequency electromagnetic waves similar to those used in radios. Electricity is converted into microwave energy by a magnetron tube. The microwaves travel from a magnetron tube to the oven cavity where they are reflected, transmitted or absorbed.

Microwaves are reflected by metal similar to the way a ball would bounce off a wall. Most metal cookware and utensils are not recommended for microwave cooking, since they would produce uneven cooking. Also, if a metal dish is placed close to the oven wall (which is also metal), arcing (bluish sparks) could occur. Arcing can damage an oven or cause a fire.

Microwaves pass through some materials such as paper, glass and plastic much like sunlight shining through a window. Because these substances do not absorb or reflect the microwave energy, they are ideal materials for microwave cooking containers. However, they will get hot during cooking, because as food cooks, heat is conducted from the food to the dish.

Microwaves are absorbed by food. They penetrate to a depth of about 2-4 cm. Microwave energy excites the molecules in the food (especially water, fat and sugar molecules), and causes them to vibrate very quickly. The vibration causes friction and heat is produced. In large foods, the heat which is produced is conducted to the centre to finish cooking the food.

PIERCING The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely.

MOISTURE CONTENT Many fresh foods e.g. vegetables and fruit, vary in moisture content throughout the season.

Jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

JACKET POTATOES Stand 5 mins. wrapped in tin foil.

LIGHT CAKES - Stand 5 mins. before removing from dish. RICH DENSE CAKES - Stand 15-20 mins. FISH - Stand 2-5 mins. EGG DISHES - Stand 2-3 mins.

PRECOOKED CONVENIENCE FOODS - Stand for 5 mins.

PLATE MEALS - Stand for 2-5 mins.

CLING FILM Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times.

However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film.

VEGETABLES - Boiled potatoes benefit from standing for 1-2 mins., however most other types of vegetables can be served immediately.

DEFROSTING - It is essential to allow standing time to complete the process. This can vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat. If food is not cooked after STANDING TIME, return to oven and cook for additional time.

DISH SIZE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly.

QUANTITY Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.

DENSITY Porous airy foods heat more quickly than dense heavy foods.

SHAPE Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.

ARRANGING Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside.

SPACING Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.

INGREDIENTS Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. Do not overheat even if the pastry does not appear to be very hot.

STARTING TEMPERATURE The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature.

COVERING Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups.

Do not cover cakes, sauces, jacket potatoes, pastry items.

TURNING AND STIRRING Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

LIQUIDS All liquids must be stirred before and during heating. Water especially must be stirred before and during heating, to avoid eruption. Do not heat liquids that have previously been boiled. DO NOT OVERHEAT.

CLEANING As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded oven cleaner, sprayed onto a soft cloth, always wipe the oven dry after cleaning. Avoid any plastic parts and door area.

Quick Check Guide to Cooking Utensils

Foil/Metal containers

Wicker, Wood, Straw baskets

Small amounts of aluminium foil can be used to SHIELD and prevent food from overheating when cooking or defrosting. Take care that the foil does not touch the sides or top of the oven.

Heat resistant glass

Microwave-safe plastic cookware

Heat resistant china and ceramics

Pottery, Earthenware,

Do not use dishes with a metal rim or pattern; or jugs or mugs with glued handles.

Microwave Power Levels

270 W (*) 600 W 440 W (NN-Q543/NN-Q523/NN-Q553)

Reheating meals and sauces; Cooking fish, vegetables, sauces, and preserves

Defrosting frozen foods Roasting; Cooking egg sauces and sponge cakes; Heating milk Cooking and reheating chicken casseroles and quiches Cooking stews, casseroles, rice puddings, rich fruit cakes, and egg custards

250 W Note: (*) CYCLIC DEFROST with automatic standing time (see page 9).

DO NOT ATTEMPT TO PREHEAT THE GRILL. The quartz Grill on your oven gives fast, even cooking for a wide variety of foods. There is 1 Grill setting of 1300 W. Place food to be grilled on the wire rack or in a shallow dish on wire rack. Place this on the turntable. For large weight foods, place the dish directly on the turntable.

The food being grilled should normally be turned over after half the grilling time.

Never cover foods when grilling. There is NO MICROWAVE POWER ON THE GRILL ONLY PROGRAM.

Approximate Times for Grilling

Steak (4 pieces, well done)

Loin of pork (slices) Porkchops Kebabs Sausages Chicken legs Toast

approx. 10 mins. approx. 12 mins.

12-14 mins. approx. 12 mins. 6-7 mins. 15-20 mins. 3-4 mins.

approx. 10 mins. approx. 10 mins. approx. 12 mins. approx. 12 mins. approx. 6 mins.

Combination cooking is ideal for many foods. The Microwave power cooks them quickly, while the Grill provides traditional browning and crisping; all of this happening simultaneously.

The following 3 combination modes are available: Combination mode Display Grill power 1 G1-600 W 1300 W 2 G1-440 W 1300 W 3

G1-250 W 1300 W Microwave power

• Never cover foods when cooking on a Combination program. • For small quantities do not cook by Combination, cook by Grill or Microwave only for best results. • Do not preheat the oven on Combination. Uses White meat, lamb, whole poultry, gratin dishes. Preheating of pizza pan. Sausages, red meat, pieces of poultry, fish. 4/4 style cakes, quiches, pork chops, gratin dishes with eggs.

Many convenience foods are readily available in supermarkets. You may also wish to reheat homecooked food or leftovers. This can all be done safely in your oven, however you must check the food carefully to see if it is piping hot before serving, just as you would in a conventional oven. Chilled foods to be reheated must also be stored correctly.

Stirring and Turning

How do I choose which method to reheat by?

The heat method i.e. Microwave only or Combination, depends on

Many foods require a STANDING TIME after reheating. Standing time is a rest time which allows the heat in the food to continue to transfer to the centre, thus eliminating cold spots. If the food has been covered during the reheating time, then leave the covering on during the standing time. Stand time is particularly important for dense foods e.g. Lasagnes, Gratins, etc and those foods that cannot be stirred during reheating.

the type of food to be reheated. For foods that do not require browning, reheat by microwave only. For foods that do require browning, reheat by Combination.

How long do I reheat foods for?

There are reheating charts for Microwave and Combination: these charts give timings that are a guideline ONLY, as the exact time will depend on the weight of the food, size of the dish used and start temperature.

What should I do if the food I am reheating does not appear in the charts?

It is not possible to test every food available for the following charts, however we have selected a great variety of foods, and suggest that by following the guidelines given, you can reheat safely and successfully.

Whenever possible, foods should be stirred or turned over during reheating. This helps ensure that the food reheats evenly on the outside and in the centre.

When is food reheated?

Reheated food should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then reheating by microwave or Combination present no added safety risks. Foods that cannot be stirred should be cut with a knife to test that they are well heated through. Even if manufacturer’s instructions or the times in the reheating charts have been followed, it is still important to check that the food is piping hot. If in doubt, always return the food to your oven for further reheating.

Reheating by Microwave

Food DELICATESSEN STARTERS - croque monsieur - shellfish (4) - unfilled pancake (2) - stuffed pancake (2) (3) - soup (2) - small pizza (1) - American pizza - small quiche (1) - large quiche - Nem, Samosa (3) READY-COOKED DISHES - stuffed tomatoes - Chilli con Carne (2) (3) - Chicken Korma with rice (2) (3) - Quenelles (2) (3) - Snails (2) (3) - Gratin dishes (starchy with meat) (4)

MAX 2 mins MAX 2 mins – MAX 30 secs – – MAX 4 mins MAX 6 to 7 mins MAX 1 min MAX 4 to 5 mins 600 W 1 min 10 secs 600 W 3 mins MAX 15 to 20 secs

MAX 2 mins 30 secs to 3 mins

MAX 5 mins MAX 3 mins MAX 6 to 7 mins – MAX 3 to 4 mins MAX 5 mins – MAX 11 to 12 mins MAX 2 mins 30 secs to 3 mins MAX 7 to 8 mins MAX 3 mins 600 W 7 to 8 mins –

MAX 3 mins 40 secs – – 440 W 2 mins MAX 3 mins MAX 6 to 8 mins MAX 10 to 11 mins

– MAX 6 mins 600 W 6 mins 600 W 2 mins - 2 mins 30 secs MAX 8 to 10 mins MAX 13 to 14 mins MAX 16 to 18 mins

READY-COOKED DISHES (cont.) - vegetable gratin (with/without meat) (4) - fish gratin (4) - fish in sauce (2) (3) FILLINGS - starchy (2) - vegetables (2)

Reheating by Microwave

MAX 18 mins + 600 W 6 mins 600 W 12 to 15 mins MAX 18 mins + 250 W 5 mins MAX 6 to 7 mins

MAX 1 min to 1 min 30 secs MAX 1 min 30 secs to 2 mins

200 400 210 450 150 300

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

1 kg 450 g 1 kg 225 g

- purée (2) (3) of potato of vegetables

- spaghetti in sauce (2) - rice (2) MEAT AND FISH - hamburger (raw) (2) - cocktail sausages (2) (3) - pieces of cooked meat minced steak (2) pork 2 pieces (2) lamb 2 pieces (2) beef 2 pieces (2) chicken leg (2) chicken nuggets cordon bleu MISCELLANEOUS - baby food (small pot at room temperature) -

breakfast pastries (1) bread (1) sliced sandwich bread slice baguette

1 wholemeal loaf rye bread roll

min 30 secs to 2 mins mins 30 secs mins mins min mins 30 secs

5 mins 8 mins 2 mins 30 secs 4 mins 30 secs

600 W 1 min 30 secs 600 W 1 min 600 W 50 secs MAX 1 min 40 secs – –

– – – – MAX 2 mins 30 secs MAX 2 mins

120 g 200 g 2 x 50 g

600 W 25 secs Test 600 W 40 secs Test –

– – MAX 30 to 40 secs or

MAX 40 secs MAX 30 to 40 secs MAX 2 mins 30 secs + 1/2 hr stand MAX 40 secs MAX 1 min 10 secs

(1) Remove packaging and wrap in absorbent paper. (2) Cover. (3) Stir halfway through cooking time. (4) Remove the aluminium tray and put the gratin in a heat-resistant microwaveable dish.

For 90 ml of milk at fridge temperature, remove top and teat. Heat on BABY BOTTLES and FOOD JARS - CAUTION 1000 W for 10-15 secs. CHECK CAREFULLY. Milk or formula MUST be stirred or shaken thoroughly before N.B. Liquid at the top of the bottle will be much hotter than at the heating and again at the end, and tested carefully before feeding bottom of the bottle and must be shaken thoroughly before checking a baby. the temperature. For 210-240 ml of milk at fridge temperature, remove top and teat. Heat on 1000 W for 25-30 secs. CHECK CAREFULLY.

Microwave Cooking Tips

To soften butter for easy spreading on removal from the fridge Soften for 35-40 seconds on (for 150g). Remove any foil beforehand. Swelling dried fruit Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes. Allow to stand for 10 minutes. Restoring cheese to room temperature Cheese removed from the refrigerator must be placed in the oven and "warmed" for 30 seconds -1 minute (depending on the size of the cheese) at 250 W. Blanching almonds or hazelnuts Cover with hot water and cook for 3-6 minutes on 1000 W (return to boil). Cool, drain and the skin is then easy to remove. Drying herbs Place absorbent paper on the turntable. Carefully spread out the finely chopped, fresh herbs on the paper. Repeat several times if necessary. Heat on 1000 W for a few minutes, checking them every 30 seconds until the herbs begin to dry. Extreme care must be taken to ensure that the herbs do not remain in the oven too long; otherwise, they will disintegrate, and possibly catch fire. Leave the herbs on the absorbent paper for a further 2 hours at room temperature, then store in air-tight containers. Making caramel Cook 100 g of sugar with 2 tablespoons of water in a bowl for 23 minutes on 1000 W, checking halfway-through cooking time. Remove caramel before it becomes darkened since it will continue to cook outside. You can stop the cooking with 2 tablespoons of very hot water (beware of sharp edges). Liquifying hardened honey Remove the lid to the pot, place in oven and heat on 250 W for 3050 seconds, depending on the quantity. Stir and repeat if necessary.

Cut two slices of white bread into small cubes. Spread out these cubes on a plate. Heat on 1000 W for 2 minutes then allow to stand for 5 minutes. You can rub a clove of garlic on the slices of bread before cutting them or drizzle with a few drops of olive oil. How to obtain more juice from an orange or a lemon Before squeezing, place orange or lemon in microwave for 30-40 seconds on 1000 W, then squeeze immediately; this will produce more juice. Melting butter 100g of butter in a ramekin dish covered with a saucer will melt in around 1 minute at 600 W. Melting chocolate Break 100 g chocolate into little pieces into a bowl and heat at 600 W for 2-21/2 minutes (the time may vary depending on the cocoa and sugar content). Stir at least once during cooking. Leaving dough to prove Place the covered dough in the oven and heat for around 5 minutes on (for 500 g of dough). Leave the dough in the oven (away from air currents) until it has doubled in volume. Making mulled wine In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar according to taste. Heat on 1000 W for 1-11/2 minutes. "Deodorise" your oven To rid your oven of that "fishy" smell, place a bowl of white wine vinegar or water with the juice of a lemon inside the oven. Heat on 1000 W for 5 minutes. Wipe off the steam that collects on the oven walls. Preparing a hot compress Heat a clean, damp, folded cloth on a plate for 1-2 minutes on 1000 W. Check temperature before applying the cloth.

The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook.

For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, just select the 270 watts DEFROST pad and set the required time. The oven then divides this time into 8 stages. These stages alternate between defrosting (total of 4) and standing (total of 4).

During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated.

Check the defrosting several times, even if you use the automatic buttons. Observe the standing times. STANDING TIMES Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour. During this standing time, the temperature becomes evenly distributed and the food is defrosted by conduction. NB If the food is not going to be cooked immediately, store it in the refrigerator. Never refreeze defrosted food without first cooking it.

small pieces of foil to prevent these parts from cooking. It is not dangerous to use small pieces of foil in your oven, provided they do not come into contact with the oven walls.

MINCED MEAT OR CUBES OF MEAT AND SEAFOOD Since the outside of these foods quickly defrosts, it is necessary to separate them, break the blocks into pieces frequently while defrosting and remove them when they have defrosted. SMALL PORTIONS OF FOOD Chops and chicken pieces must be separated as soon as possible so that they defrost evenly throughout. Fatty parts and the ends defrost more quickly. Place them near the centre of the turntable or protect them.

JOINTS AND POULTRY It is preferable to place the joints on an upturned plate or plastic rack so that they are not resting in the juices. It is essential to protect delicate or projecting parts of this food with

This feature allows you to enter the weight in grams and the oven will select the correct defrosting time for the foods described. Do not use for porous foods e.g. bread, cakes and convenience foods etc.

See Operating Instructions for selection of the grams. During the defrosting process, the oven will beep to remind you to check the food i.e. turn, shield or break the food apart, as shown above.

There are two categories for Auto Weight Defrost:

1. Small pieces e.g. Fish/Chops,

Sausages, Chicken Portions 2. Big pieces e.g. Meat Joints, Whole Chicken

Defrosting Guidelines

Defrosting Common Foods

Select Defrost Power

270 W then the approximate time given below.

The times given below are guidelines only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. It is not essential to cover food during defrosting.

Food MEAT - joints with bone# - roast filleted# - chops# - cutlets# - kidneys* - lean beef* - entrecôte* - minced beef, sausage meat, pork mince* - hamburger* - meat for stewing/braising* - whole poultry# - poultry pieces# - poussin# - rabbit# - pork sausages* BUTTER FRUIT COULIS CHEESE* RED FRUIT*

- Victoria Sandwich Cake - Black Forest - Bavarois - raspberry tart CONCENTRATED FRUIT JUICE PASTRY - sweet flan or shortcrust* - puff* FISH - whole# - fillets# - fish steak with bone* - thick steaks without bone* - shrimps/prawns*

Standing times (minimum)

# turn this food halfway through defrosting and protect ends and projecting parts with foil. * stir, turn or separate several times during defrosting.

Time required - fresh

Time required - frozen

1 min 30 secs Combi 1 + 3 mins grill

5 mins Combi 2 3 to 4 mins Combi 1 + 1 min grill – 2 mins 30 secs Combi 1 + 2 mins grill 4 to 5 mins Combi 1 3 to 4 mins Combi 1 4 to 5 mins Combi 1 3 mins Combi 1 1 min 40 secs Combi 3 – 3 mins Combi 1 3 mins 30 secs to 4 mins Combi 2 MAX 50 secs + 2 mins grill

3 mins 30 Combi 1 3 to 4 mins Combi 2 5 mins Combi 2 5 to 7 mins Combi 2 7 mins 30 secs Combi 1 3 mins 30 secs Combi 2 – 3 mins Combi 2 3 mins Combi 1 4 mins 30 secs Combi 1 – 7 mins Combi 1 MAX 2 mins + 3 mins grill

2 mins Combi 3 + 2 mins grill

MAX 3 mins + 3 mins grill

5 to 6 mins Combi 1 8 mins Combi 1 + 2 min grill

- croque monsieur (2) (3)

- shellfish (1) (remove croissant halfway through) - cheese croissant, gnocchi (1) - roulé au fromage (1) (3) - large sausage roll (2) (3) - stuffed pancakes (1) (3) - mini-quiches (1) - American pizza (2) small big - pizza (2) small big thin crust calzone (3) - small quiche (2) - large quiche - double crust pastry pie with cheese, - ham or bacon filling (2) (3) - double crust mushroom pie

4 mins Combi 2 MAX 2 mins 10 secs + 3 to 4 mins grill 1 piece (300 g) 3 mins Combi 1 + 1 min 30 secs grill – 1 piece (400 g) 3 mins 30 secs Combi 1 + 1 min 30 secs grill Autopizza*** 1 piece (600 g) 5 mins Combi 1 + 1 min 30 secs grill Autopizza*** 1 piece (500 g) 4 mins Combi 1 + 1 min 30 secs grill – 1 piece (420 g) 3 mins Combi 1 + 2 mins grill – 1 piece (130 g) 2 mins Combi 3 – 1 piece (200 g) 4 mins Combi 2 – 2 pieces (300 g) 4 mins Combi 3 Autoquiche*** 1 piece (400 g) 3 mins 30 secs Combi 1 – 1 piece (500 g) 4 mins 30 secs Combi 1 + 1 min 30 secs grill Autoquiche*** 1 piece (600 g) 5 mins Combi 1 Autoquiche*** 1 piece (300 g) 4 to 5 mins Combi 1 – 1 piece (500 g) 6 to 7 mins Combi 1 – 1 piece (450 g) 8 mins Combi 1 –

- Lasagne Bolognaise (1)

- fish gratin (1) - vegetable gratin (1)

2 mins Combi 1 + 3 mins grill

6 to 8 mins Combi 2 Combi 1 10 to 12 mins – – 5 - 7 mins Combi 1 12 - 14 mins Combi 1

4 mins 30 secs Combi 1

4 mins Combi 1 + 3 mins grill 7 mins Combi 1 + 7 mins grill 8 to 10 mins Combi 1

4 mins Combi 1 + 3 mins grill

4 mins Combi 1 3 mins Combi 1 + 2 mins grill

3 mins 30 secs Combi 1 6 mins Combi 2

3 mins to 3 min 30 secs Combi 3

5 to 6 mins Combi 1 MAX 12 secs + 2 mins grill (or Auto)

Dauphine potato (1) (3) noisettes potato (1) (3)

Duchesse potato (1) oven chips (1) (3)

- Confit of duck (1) (3)

- Cordon bleu (1) (3) - Chicken nuggets (1) (3)

- ready-cooked double crust almond pie (2) (3) 1 piece (400 g)

- apricot crumble (1) 1 piece (300 g) - croissants & other types of sweet rolls (2) (3) 1 piece (60 g)

(1) Put in a heat-resistant microwaveable dish (or a piece of greaseproof paper) on the wire rack. (2) Remove packaging and place directly on the wire rack. (3) Turn or stir halfway through cooking time.

Combination Cooking and Reheating Charts (NN-F663/NN-F623/NN-F653)

Cooking Chart For Your Pizza Pan (NN-F663/NN-F623)

Unless otherwise indicated, the pizza pan is always preheated for 4 minutes on Combination N°1. Food Weight/quantity Fresh Frozen - appetisers - tartlets 12 pieces (160 g) – 2 mins 30 secs Combi 1 - appetisers - vol-au-vents (for cooking) 15 pieces (210 g) – 7 mins 30 secs Combi 2** - choux pastry 20 pieces (150 g) – 1 min 30 secs Combi 1** - crique lardons-fromage 1 x 170 g 4 mins Combi 2 3 mins Combi 1 + 2 mins grill - tarte alsacienne 1 x 120 g 4 mins Combi 3 3 mins 30 secs Combi 1 PIZZA - standard crust 2 x 140 g 4 mins 30 secs Combi 2 – 200 g – 3 mins Combi 1 300 g 6 mins Combi 1 7 mins Combi 1 500 g 5 mins Combi 3 6 mins Combi 1 - thin crust 200 g 4 mins Combi 3 3 mins Combi 1 250 g 2 mins Combi 1 + 2 mins grill** 3 mins Combi 1 - American style 500 g – 6 mins Combi 1 - McCain rise and up 500 g – 10 mins 30 secs Combi 1 QUICHES & PIES - quiche lorraine 1 x 100 g – 2 mins 30 secs to 3 mins Combi 1 2 x 150 g 3 mins Combi 2 – 150 g – 2 mins 30 secs to 3 mins Combi 1 400 g – 5 to 6 mins Combi 1 - leek quiche 2 x 120 g – 5 mins Combi 1 400 g – 6 mins 30 secs Combi 1** - Savoie pie 450 g 4 mins 30 secs to 5 mins Combi 1** 10 min Combi 1* + ** - double crust mushroom pie 450 g 6 to 7 mins Combi 1** – - seafood quiche 350 g 4 mins Combi 2** – - quiche with onion and anchovy filling 1 x 150 g – 2 mins 40 secs Combi 1 - stuffed crepes 4 pieces (200 g) – 3 mins Combi 1 2 pieces (100 g) – 1 min 40 secs Combi 1* - stuffed pancakes 2 pieces (140 g) 3 mins Combi 2 5 mins Combi 1 - roulé au fromage, large sausage roll 130 g 2 mins Combi 3 2 mins 20 secs to 3 mins (roulé) Combi 3 2 x 130 g 2 mins 30 secs Combi 1 3 mins Combi 1** - chicken vol-au-vents 1 piece (150 g) 2 mins 20 secs Combi 1 4 mins Combi 1 (remove the lid) 2 x 150 g 3 mins Combi 1 6 mins 30 secs to 7 mins Combi 1 (remove the lid) - gnocchis 2 x 130 g – 6 mins Combi 1 - croque-monsieur 1 x 100 g 3 mins Combi 3* – 2 x 100 g 4 mins Combi 3 + 1 min grill – 1 x 160 g 3 mins 30 secs to 4 mins Combi 3 3 mins Combi 1 2 x 160 g 5 to 6 mins Combi 3 5 mins Combi 1 - croque-bacon/tomato 1 x 140 g 2 mins 30 secs Combi 2 3 mins 30 secs Combi 1 POTATOES - oven chips 200 g – 5 mins Combi 1 + 3 to 5 mins grill* 400 g – 6 mins Combi 1 + 5 to 7 mins grill* - potato wedges 300 g – 4 mins Combi 1 + 5 mins grill* - Duchesse potato 400 g – 9 mins Combi 1 + 4 mins grill - Dauphine potato 200 g – 4 to 5 mins Combi 1* - roast potatoes 9 pieces (600 g) – 10 mins Combi 1* - noisettes potato 450 g – 8 mins Combi 1 + 3 mins grill* - pieces/quarters (raw) 500 g to 1 kg 15 to 20 min Combi 1* – SAUSAGES 2 pieces (120 g) 2 mins Combi 1* 3 mins 30 secs Combi 1* 3 pieces (180 g) 3 mins Combi 1* 4 mins Combi 1* - Toulouse sausage 1 piece (150 g) 3 mins 30 secs to 4 mins Combi 2* 4 mins 30 secs Combi 1* - pork sausages* 1 piece (150 g) 5 mins Combi 2* 7 mins Combi 1* (*) Turn or stir halfway through cooking.

(**) Allow to stand for 5 minutes after heating.

(*) Turn or stir halfway through cooking.

(**) Allow to stand for 5 minutes after heating.

Cooking Chart For Your Pizza Pan (NN-F663/NN-F623)

Unless otherwise indicated, the pizza pan is always preheated for 4 minutes on Combination N°1. Food Weight/quantity Fresh Frozen - pork chop* 180 g 3 to 4 mins Combi 2* 6 mins Combi 1* - duck fillet* 1 piece (350 g) 4 mins Combi 3 + 5 mins grill* – - chicken legs 2 pieces (670 g) 10 mins Combi 1 + 4 mins grill* 18 mins Combi 1 + 4 mins grill* - hamburgers* standard 1 piece (100 g) 1 min 50 secs to 2 mins Combi 3* 3 mins 30 secs to 4 mins Combi 3* 1 piece (140 g) 2 mins 30 secs to 3 mins Combi 3* – 2 pieces (200 g) – 4 mins 20 secs Combi 3* 4 pieces (400 g) – 3 mins 30 secs to 4 mins Combi 3 - breaded fish* 2 pieces (200 g) 3 mins 40 secs Combi 2* 5 mins Combi 1* - fish sticks 5 pieces (150 g) – 4 mins Combi 1* 10 pieces (300 g) – 5 mins Combi 1* - cordon bleu 1 piece (100 g) 3 mins 30 secs Combi 3* 3 mins Combi 1* 2 pieces (200 g) 3 mins 30 secs Combi 2* 5 mins Combi 1* - chicken nuggets 10 pieces (200 g) 4 mins Combi 2* 4 mins Combi 1* 5 pieces (100 g) 3 mins Combi 2* 3 mins Combi 1* - omelette 4 beaten eggs 1 to 2 mins Combi 1* – 8 beaten eggs 2 mins to 2 mins 30 secs Combi 1* – - apple strudel (pre-cooked)* 300 g – 4 mins 30 secs to 5 mins Combi 1* and ** - double crust almond pie (pre-cooked) 400 g – 2 mins 30 secs Combi 1** - apple fritters (pre-cooked) 7 pieces (220 g) – 6 mins Combi 3* - waffles (pre-cooked) 1 piece (70 g) – 2 mins 30 secs Combi 3* - croustade aux pommes (pre-cooked) 400 g – 5 mins Combi 1** - kouing aman aux pommes (pre-cooked) 550 g – 3 mins Combi 1** - Tarte Tatin 1 piece (600 g) – 7 mins Combi 1** /stand apple side down 1 piece (150 g) – 2 mins Combi 2** /stand apple side down - nut brownies (pre-cooked) 2 pieces (150 g) – 1 min 30 secs Combi 3 * and **

Guidelines DEFROSTED JOINTS If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 1 hour before cooking to ensure the centre is fully defrosted. FAT Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren’t excessively fatty.

How to roast a joint by Combination

Place the joint on an upturned saucer on heatproof dish. Joints are best cooked by microwave only then browned and crisped by a final Combination stage. DO NOT cover.

Cooking with microwave only

Place joints on an upturned plate in a microwaveable dish and on the turntable. It is important that the joint should not soak in its juice. The upturned plate is not needed for pieces of meat or poultry if fricasseed or cooked with an accompaniment. It is advisable to cover the meat with a lid or cling-film to speed up cooking and prevent splashes. STANDING TIME Meat and poultry require a minimum of 15 mins. STANDING TIME wrapped in tin foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

Tips for stews and ragouts

BEFORE: the accompanying vegetables must be cut into regular pieces and pre-cooked, otherwise they may stay crunchy when cooking is completed. Lightly cover the pieces of meat with flour, 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 vessel with a lid to restrict evaporation. Bring to the boil on 1000 W for 10 to 12 mins. then continue cooking for the desired length of time at 250 W.

Cooking small cuts of meat by Grill or Combination

Place food on the wire rack. Place the wire rack on the turntable. Use a heatproof dish to catch grease/drips.

BONE Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking.

How to cook small cuts of meat by microwave Some cuts of meat can be cooked by microwave although due to their short cooking times and no heat source, they will not crisp and brown. They should always be cooked on a microwave rack to lift them out of their juices. Arrange drumsticks so the fleshiest part is towards the outside. TURNING Joints and poultry should be turned over halfway through cooking. SHIELDING Large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with toothpicks and do not allow foil to touch the walls of the oven.

For larger pieces or pieces of meat that will not fit without touching the roof or catching on the grill, place in a heatproof dish on turntable. The grilling action will still brown the food, but may take slightly longer.

For 500 g (time in minutes) Type of meat

- rib* - roast* 600 W - stew MAX then 250 LAMB - roast on the bone* 600 W - rolled shoulder* 600 W - stew* MAX then 250 VEAL - roast shoulder* 600 W - stew MAX then 250 PORK - roast fillet* 600 W - roast spare rib* 600 W - stew MAX then 250 - ribs* – CHICKEN - GUINEA FOWL - TURKEY - roast whole – - pieces* 600 W - turkey drumstick* - turkey pieces DUCK - roast whole - pieces* - stew RABBIT GAME - roast* - stew CHIPOLATAS, MERGUEZ* PORK SAUSAGE (1 pce)* Toulouse Sausage (2 pces)*

Combination or grill

Cooking time in minutes

12 - 14 25** 8-9 10 - 11

W Cooking time in minutes

Combi 2 or Grill Combi 1 Combi 1

– MAX then 250 W MAX

Combi 1 then grill – –

MAX MAX then 250 W MAX

10 then 70** 3-4 – –

– Grill Combi 2 Combi 2 or Grill

– 12 - 14** 8** 10 15**

Note: For boned or stuffed meat, increase cooking time by at least 5 mins. (depending on weight).

dish placed on the wire rack for grill or combination cooking, if the thickness of the meat allows; otherwise, on the turntable.

** Regardless of the weight.

*** with microwave-only cooking, the cooking times of joints (pork, veal, lamb, beef) apply to joints that have previously been browned on all sides in a pan (for a few minutes).

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

ARRANGING Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

LIQUID Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice or white wine. When cooking Frozen fish, add liquid as above for even cooking.

FISH STEAKS Fish steaks should be arranged in a circle - thicker part to the outside - to avoid overcooking and disintegration of the tail ends.

Big fish (more than 400 g)

You are recommended to turn them over halfway through cooking time and to protect the head and tail with a small piece of aluminium foil to avoid overcooking. (Attention: the aluminium must not touch the walls of the oven).

Fish should STAND after cooking for 2-3 mins. This can be outside the oven to enable the oven to be used for futher cooking. Fish en papillote You can make papillotes of fish by replacing the aluminium foil by microwaveable greaseproof paper (or parchment paper).

WHOLE FISH If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with toothpicks. SALT DO NOT sprinkle salt onto fish before cooking as this may make the fish dry.

COVERING Always cover fish with either microwave cling film or use a dish with a self-fitting lid.

Cooking Time for 500g in minutes

Brush fish with melted butter or oil to keep fish moist. Place on wire rack. DO NOT add salt, however sprinkle with pepper or herbs if required.

Fish in thin fillets Fish in thick fillets Fish steaks Whole fish Shrimp* Mussels* Scallops* Squid* Crab* Fish croquettes (1 piece=50 g)*

600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6 5-6

MAX MAX MAX MAX Time

10 11 - 12 11 - 13 12

*We do not recommend cooking with the Auto menu for these fish.

ADDED WATER Very water-rich vegetables such as tomatoes, courgettes, aubergines, frozen vegetables for ratatouille, mushrooms, spinach, endives, lettuce, onions, most fruits, etc., to which little or no water should be added, since microwave cooking uses the water contained in the foods naturally.

Vegetables containing relatively little water, to which 8 to 10 tablespoons of water should be added per 500 g to encourage hydration: peas, broad beans, runner beans, French beans.

In all cases: vegetables must be cooked on 1000 W power (except for whole cauliflowers) and must not be salted before cooking, but after. This is because the salt absorbs the natural moisture of the vegetable and encourages dehydration.

Fairly water-rich vegetables, to which 4 to 5 tablespoons of water should be added for 500g, to create the steam which cooks the vegetables and prevents dehydration: cauliflower, leeks, broccoli,

Brussels sprouts, fennel, carrots, celeriac, asparagus, dwarf beans, potatoes, cabbages, turnips, artichokes, etc.

Fresh/Frozen Vegetables Manual Cooking Charts - Use Max Power (1000 W)

For 500g (time in minutes) VEGETABLES Artichokes: - whole - hearts Asparagus* Aubergines Beetroot* Chinese Leaves Broccoli Mushrooms Carrots: - round slices - strips Cabbage* Cauliflower Brussels sprouts Boule celery Celery* Courgettes Endives Spinach: - chopped - leaves

10 - 12 10 - 12 9 - 11 18 - 20 8 - 10 8 - 10 9 - 10

13 - 16 14 - 15 – – 14 - 15 13 - 15 13 - 15

12 - 14 12 - 14 10 - 12 10 - 12 9 - 11 15 - 17 8 - 10 12 - 14

– – 13 - 15 13 - 15 – – 13 - 15 18 - 20

VEGETABLES Broad beans*

Fennel: - whole cut in half - thin cut Green beans* Dwarf beans Mixed spring vegetables* Corn on cob (2 cobs)* Turnips Onions Peas* Mange-tout peas Thin sliced leeks Leek stalks Squash Capsicums Whole potatoes (<220 g) Cut potatoes Ratatouille Salsify Tomatoes*

- 20 - 13 - 13 – 12 - 14 10 - 12 9 - 12 20 10 - 12 12 - 14 12 - 14 10 - 12 12 - 14 9 - 12 10 - 12 16 - 18 12 - 14 4-5

18 - 20 – – 12 - 13 – 15 - 16 14 - 17 18 - 20 15 - 18 16 - 18 – 15 - 16 15 - 16 – 14 - 16 – – 14 - 16 14 - 16 –

*We do not recommend cooking with the Auto menu for these vegetables.

A whole cauliflower must be cooked head down, on 600 W power, for 12 to 15 mins. (according to size of cauliflower) with 6 tablespoons of water.

Eggs are delicate products which require special attention. This is because if they are placed straight into the oven, they explode because of the pressure created inside the shell. Being broken, the yolk also explodes if the film covering it is not pierced. So push the tip of a toothpick into the centre of the yolk; if the egg is fresh, it will not spill out. The yolk and the white react differently to the microwaves and unfortunately the yolk cooks more quickly. When eggs are beaten (omelette), the edges should be taken into the centre halfway through cooking time. Poached eggs Heat 50 ml of water with salt and a dash of vinegar for 1 min on 1000 W. Break the egg into the boiling water and carefully pierce the yolk and the white with a toothpick; cook on 600 W for 30 to 40

seconds (depending on the size of the egg). Leave to stand for 1 minute, then drain and serve.

Scrambled eggs Mix 2 raw eggs in a bowl with a little cream or milk, a knob of butter, salt and pepper. Cook for 40 seconds on 1000 W. Remove and beat briskly with a fork. Resume cooking on 1000 W for a further 30 to 40 seconds. The eggs should remain creamy. Oeufs cocotte Break the egg into a buttered ramekin, season with salt and pepper, pierce the yolk and the white with a toothpick. Add the desired ingredients (cream, mushrooms, lumpfish roe, etc.). Cook for 1 min 30 sec to 2 min per egg at 250 W, depending on the size of the egg and the quantity of garnish. Cheeses react differently depending what type they are: the fattier they are the quicker they melt. If they are cooked for too long a time, they harden. When possible, it is preferable to add grated cheese at the last moment (for pasta, gratins, etc.).

Rice, Pasta, Dried Vegetables & Jacket Potatoes

The cooking times for dried vegetables in the microwave are much the same as with traditional cooking. On the other hand, these foodstuffs heat up very quickly, without taking on a reheated flavour, so long as they are in a closed vessel, with butter or sauce mixed in. For the cooking, use a big vessel (to avoid any overspill). Fully cover with water or stock. Leave to stand for at least 5 to 8 minutes after cooking. Rice Once the liquid reaches boiling point, cook for approx. 20 minutes at 250 W, regardless of the quantity of rice. Semolina Semolina cooks perfectly in a microwave oven, with no risk of burning. Simply add a volume of water equal to that of the semolina, bring to the boil covered on 1000 W for 2 min 30 sec (for 200 g of medium-grain semolina with 0.2 l of water), then cook on 250 W for about 3 min while it swells. Pasta Remember to salt the cooking water and stir once during cooking. When the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for 250 g of pasta (for 1 litre of water) and 10 minutes for 250 g of ravioli.

Fully cover with water and leave to soak for one night. The next day, rinse and drain. Cover with water. Do not salt before cooking (this hardens the dried vegetables). Cook for 10 minutes on 1000 W then 15 to 30 minutes on 250 W. Monitor the cooking and add water if necessary: the dried vegetables must always be covered with liquid. Jacket potatoes Varieties of potatoes vary in their suitability for cooking by microwave. The ideal size of potato to be cooked by microwave or Combination is 200 g -250 g. Microwaving jacket potatoes is quicker than Combination, but will produce a soft result. Combination cooking will produce a drier, crisper texture. If you wish to further enhance the browning at the end of cooking, use the GRILL (see chart below). Before Cooking wash potatoes and prick skins several times. Spread around edge of turntable. After Cooking remove from oven and wrap in tin foil to retain the heat. Leave to stand for 5 mins.

Jacket Potatoes - Manual Cooking Chart

Mins. on 1000 W Mins. on Grill to crisp

Food cools quickly after being

Food not cooked through.

Put back in oven for extra time.

Remember foods at fridge temperature require more cooking time than food at room temperature.

Rice pudding or casserole boils over during cooking by MICROWAVE.

Container too small.

For liquid foods, use container twice the volume of food.

Food cooks too slowly when cooked by MICROWAVE.

Oven not receiving correct power.

Oven should be on an independent outlet.

Extra time required for cooking colder foods.

Food temperature from fridge colder than room temperature.

Meat is tough when cooked by MICROWAVE or Combination.

Power setting too high.

Meat salted before cooking.

Use reduced power level for meats.

Do not salt before cooking. Add salt if necessary, after cooking.

Cake remains uncooked in centre when cooked by MICROWAVE.

Too short a cooking and/or standing time.

Add extra cooking time/standing time.

Scrambled or poached eggs tough and rubbery when cooked by

Cooking time too long.

Take care when cooking small quantities of eggs, once spoiled they cannot be saved.

Quiche/Egg Custards are tough and rubbery when cooked by MICROWAVE.

Power level too high.

Use reduced power levels for these items.

Quiche/Egg Custards are tough and rubbery when cooked by Combination.

Cooked too long. Dish size larger than stated in recipe.

Always check progress of food as it cooks.

Cheese sauce is tough and stringy when cooked by MICROWAVE.

Cheese cooked with sauce.

Add cheese at the end of cooking time.

The heat of the sauce will melt the cheese.

Vegetables are dry when cooked by

Low moisture content, e.g. old root vegetables. Salt added before cooking.

Cover with a lid or cling film.

Add extra 2-4 tbsp. of water.

This is normal and means the food is cooking faster then the moisture can be expelled from the oven.

Wipe off with a soft cloth.

Warm air is felt coming from the door seal area.

The oven door is not an air-tight seal.

This is normal and does not indicate any microwave leakage.

Blue sparks or arcing is seen when using the metal accessories.

Using metal accessories on MICROWAVE only is incorrect. If using a Combination program check accessories for any damage.

Stop the oven IMMEDIATELY. Do not use the metal accessories on

MICROWAVE only. Check minimum weight of food on Auto Programs.

The GRILL periodically turns off during

GRILLING or Combination.

During cooking the GRILL will cycle on and off so that the food does not burn before it is cooked through in the centre.

Condensation appears in the oven.

Turntable rotates in both directions.

Salt after cooking if necessary.

Common Queries Answered

Max. Leistung 1000 W

270 W (*) 600 W 440 W (NN-Q543/NN-Q523/NN-Q553)

250 W MAX 11 - 13 Min.

MAX 18 Min. + 600 W 6 Min. 600 W 12 - 15 Min. MAX 18 Min. + 250 W 5 Min. MAX 6 - 7 Min.

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

12 - 14 25** 8-9 10 - 11

600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6 5-6

MAX MAX MAX MAX Zeit

10 11 - 12 11 - 13 12

MAX Max. Vermogen 1000 W

270 W (*) 600 W 440 W

(NN-Q543/NN-Q523/NN-Q553)

250 W MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

1 kg 450 g 1 kg 225 g

600 W 1 min. 30 sec. 600 W 1 min. 600 W 50 sec. MAX 1 min. 40 sec. – –

600 W 25 sec. Test 600 W 40 sec. Test

– – MAX 30 - 40 sec. or

Combi 2 of Grill Combi 1 Combi 1

12 - 14 25** 8-9 10 - 11

– Grill Combi 2 Combi 2 of Grill

– 12 - 14** 8** 10 15**

600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6 5-6

MAX MAX MAX MAX Tijd

10 11 - 12 11 - 13 12

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

600 W 25 sec Tester 600 W 40 sec Tester –

– – MAX 30 à 40 sec ou

- Strudel aux pommes (cuit)* - Galette des rois (cuite) - Beignets aux pommes (cuits) - Gauffres (cuites) - Croustade aux pommes (cuite) - Kouing aman aux pommes (cuit) - Tarte Tatin - Brownies aux noix (cuits)

600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6 5-6

PATATE INTERE CON LA BUCCIA -

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

1 kg 450 g 1 kg 225 g

600 W 1 min 30 sec 600 W 1 min 600 W 50 sec MAX 1 min 40 sec – –

600 W 25 sec Test 600 W 40 sec Test

– – MAX 30 - 40 sec o

Combi 2 o Grill Combi 1 Combi 1

12 - 14 25** 8-9 10 - 11

– Grill Combi 2 Combi 2 or Grill

– 12 - 14** 8** 10 15**

MAX 3 min 40 seg – 440 W 2 min MAX 3 min MAX 6 - 8 min MAX 10 - 11 min

– MAX 6 min 600 W 2 min - 2 min 30 seg MAX 8 - 10 min MAX 13 - 14 min MAX 16 - 18 min

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

1 kg 450 g 1 kg 225 g

Combi Grill Combi Combi

12 - 14 25** 8-9 10 - 11

– Grill Combi 2 Combi 2 o Grill

– 12 - 14** 8** 10 15**

TEMPO DE REPOUSO MAX 2 min

MAX 3 min 40 seg – – 440 W 2 min MAX 3 min MAX 6 - 8 min MAX 10 - 11 min

– MAX 6 min 600 W 6 min 600 W 2 min - 2 min 30 seg MAX 8 - 10 min MAX 13 - 14 min MAX 16 - 18 min

MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

- Americana - McCain rise and up QUICHES E TARTES - quiche lorraine

440 W (NN-Q543/NN-Q523/NN-Q553)

250 W MAX MAX MAX MAX MAX MAX MAX MAX MAX MAX

Combi Combi Combi Combi Combi Combi

– MAX potem 250 W MAX

MAX MAX potem 250 W MAX

600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6

440 W (NN-Q543/NN-Q523/NN-Q553)

550 ÁÚ. (1) 110 ÁÚ. (1 ÌÂÚ›‰·) 470 ÁÚ. (1) 200 ml

4-5 8 ‰Â˘ÙÂÚfiÏÂÙ· 10 4

500 ÁÚ. (4) 380 ÁÚ. (2) 200 ÁÚ. (2) (4) 200 ÁÚ.

600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W 600 W

4-5 5-6 5-7 5 4-5 5-6 6-7 5-6 5-6