Instruction/ maintenance manual of the product NN-SM330W Panasonic
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- Eng-1 - English Precautions to be taken when using Microwave Ovens for Heating Foodstuffs Inspection for Damage: A microwave oven should only be used if an inspection confirms all of the following conditions: 1. The door fits squarely and securely and opens and closes smoothly.
- Eng-2 - English Installation and General Instructions General Use 1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy.
- Eng-3 - English Feature Diagram q Oven Window w Door Safety Lock System e Pull Door Handle Pull to open the door. Opening the door during cooking will stop the cooking process without cancelling the program. It is quite safe to open the door at any time during a cooking program and there is no risk of Microwave exposure.
- Eng-4 - English Control Panel (NN-ST340W) (1) Display Window (2) Micro Power Pad (pg. 7) (3) Time Pads (4) Turbo Defrost Pads (pg. 8) (5) Auto Reheat Pad (pg. 9) (6) Auto Cook Pads (pg. 9) (7) Serving/Weight Pad (8) Timer/Clock Pad (pg. 5, 11) (9) Stop/Reset Pad Before cooking: One tap clears all your instructions.
- Eng-5 - English Setting Clock (NN-ST340W) To Set Clock: Example: To set 11:25 a.m. 1. Press twice. Colon will blink in the display window. 3. Press once. Colon stops blinking; time of day is entered and locked in the display window. Time counts up in minutes.
- Eng-6 - English Operation (NN-SM330W) 1. Put the food into the oven 2. Set the Power Level at Defrost 2. Set the Power Level To Set Cooking Program To Defrost by Setting Weight of Food 1. Put the food into the oven 3. Set the Weight of Food Note: When selecting weight for less than 0.
- Eng-7 - English Operation (NN-ST340W) To Set Power and Time 2. Press to Select Power (see chart below) 1. Put the food into the oven Note: It is possible to programme no more than 3 stages cooking as one cooking set. For 2 or 3 stages cooking, repeat steps 2 and 3 above before pressing Start Pad.
- Eng-8 - English Operation (NN-ST340W) (continued) To Use Turbo Defrost (0.1~2.0 kg ): 2. Select the Weight of Food 1. Put the food into the oven Notes: 1. Turbo Defrost can be used to defrost many cuts of meat, poultry and fish by weight. To use, simply program Turbo Defrost and the weight of the food in kg (1.
- Eng-9 - English Operation (NN-ST340W) (continued) To Reheat/Cook using Auto Cook Pads 1. Put the food into the oven 4. Press The time in the display window will count down. 2. Select desired Auto Menu Pad Select and press the appropriate pad for the food you are cooking until the desired menu number appears in the display window.
- Eng-10 - English Operation (NN-ST340W) (continued) 1. Auto Reheat Pre-cooked foods are reheated automatically by setting the food’s weight. You need not select power level or reheating time. The foods should be at refrigerator temperature (5-7°C).
- Eng-11 - English Operation (NN-ST340W) (continued) Timer Setting (Kitchen Timer/Standing Time/Delay Time) This feature allows you to program standing time after cooking is completed and to program the oven as a minute or 10 seconds timer or program delay start.
- Eng-12 - English Before Requesting Service ALL THESE THINGS ARE NORMAL: The oven causes interference with my TV. Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc.
- Eng-13 - English * IEC Test Procedure Specifications subject to change without notice. As for the voltage requirement, the production month, country and serial number, please refer to the identification plate on the microwave oven. Technical Specifications 1.
- Eng-14 - English Quick Guide (NN-ST340W) Feature How to Operate To Set Clock ( page 5) Press twice. Set Time of day. Press once. To Set / Cancel Child Safety Lock ( page 5) To Set: Press 3 times. Display To Cancel: Press 3 times. or Display To Cook / Reheat / Defrost by Micro Power and Time Setting ( page 7) Select power.
- Eng-15 - English Introduction Cooking with Microwave Energy Microwaves are a form of high frequency electromagnetic waves (approx 12cm wavelength) similar to those used by a radio. Electricity is converted into microwave energy by the magnetron tube.
- Eng-16 - English Arabic Operating Instructions Microwave Cooking Techniques Dish Size Follow the dish sizes given in the recipes, as these affect the cooking times. A quantity of food spread in a bigger dish cooks more quickly. Standing Time Dense foods e.
- Eng-17 - English Microwave Cooking Techniques 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.
- Eng-18 - English Arabic Operating Instructions Defrosting Guidelines/Turbo Defrost Separate chops and small items e.g. Quiche slice where possible. Give large joints of meat further standing to ensure meat is not still icy in the center. Break up small items e.
- Eng-19 - English Defrosting Common Foods Select Defrost Power then the time given below. The times given below are guidelines only. Food Qty Weight Time to Select (approx) Bacon 10 250 g 3-4 mins. Rashers Steaks 2 250 g 3-4 mins. Beefburgers 4 250 g 3-4 mins.
- Eng-20 - English Reheating by Microwave Check that food is piping hot before serving. If not hot enough, return to oven for further reheating. The times given in the charts below are guidelines only, and will vary depending on STARTING temperature, dish size, etc.
- Eng-21 - English Common Queries Answered Problem Cause Solution Food cools quickly after being Food not cooked through. Put back in oven for extra time. MICROWAVED. Remember foods at fridge temperature require more cooking time than food at room temperature.
- Eng-22 - English Arabic Operating Instructions Pate Makes : 500 ml Ingredients: 1 small onion, finely chopped 1 clove garlic, crushed 125 g butter 375 g chicken livers, trimmed and cut in half 2 g pepper 30 ml sour cream Method: Place onion, garlic and butter in a small casserole dish.
- Eng-23 - English Mushroom Soup Serves : 4 Ingredients: 15 g butter 250 g mushrooms, sliced 15 g flour 500 ml chicken stock 125 ml white wine 5 g mustard 125 ml cream Method: Place butter and mushrooms in a 2- litre casserole dish. Cover and cook on HIGH for 5 minutes.
- Eng-24 - English Roast Lamb Serves : 4 to 6 Ingredients: 60 g apricot jam 1.2 kg leg lamb Method: Place lamb fat side down on a rack in a shallow dish. Brush with half the apricot jam. Cook on MEDIUM-HIGH for 30 to 35 minutes. Turn halfway through cooking.
- Eng-25 - English Fish Roll Serves : 4 to 6 Ingredients: 170 g can crabmeat, drained 2 large egg whites 60 ml cream salt and pepper 7 to 8 spinach leaves, stalks removed 5 small, skinned and boned sn.
- Eng-26 - English Arabic Operating Instructions Spaghetti Meat Sauce, Hollandaise Sauce Lemon Butter Makes : 250 g Ingredients: grated rind and juice of 3 lemons 85 g sugar 3 large egg yolks 15 g butter 15 g cornflour Method: Blend all ingredients in a 500 ml glass jug.
- Eng-27 - English Stuffed Mushrooms with Shrimp Paste Serves : 4 Ingredients: 12 black Chinese mushrooms, small 1 spring onion, chopped 10 g ginger root, sliced 400 g raw shrimps 3 g salt 1 egg white.
- Eng-28 - English Arabic Operating Instructions Chicken Wings in Lemon Sauce Serves : 4-6 Ingredients: 1 kg chicken wings 60 ml soy sauce 60 ml water 5 g ginger powder 2 cloves garlic, crushed 60 ml lemon juice Method: Place chicken wings in a 3-litre casserole dish.
- Eng-29 - English Masale Wali Gobhi (Spicy Cauliflower) Serves : 4 Ingredients: 700 g whole cauliflower 40 ml hot boiling water 50 ml oil 5 g coriander leaves, chopped Marinade: 100 g yoghurt 100 g t.
- Eng-30 - English Arabic Operating Instructions Sukhe Alu (Spicy Potatoes) Serves : 4 Ingredients: 500 g potatoes 10 g coriander powder 10 g cumin seed powder 3 g red chilli powder 5 g garam masala 1.
- Eng-31 - English Chicken Korma (Chicken Curry) Serves : 4 Ingredients: 700 g chicken cut into medium-sized pieces 100 ml oil 150 g onions, sliced 100 g onions, grated 10 g cashew nuts, chopped (opti.
- Eng-32 - English Gajjar Ka Halwa (Carrot Pudding) Serves : 6 Ingredients: 500 g carrots 1 litre milk 20 g ghee 40 g sugar 10 g raisins 4 green cardamoms, crushed 10 g almonds, chopped 10 g pistachios, chopped Method: Wash, peel and grate carrots. Combine carrots and milk in a 3- litre bowl and cook on HIGH for 45 minutes, stirring frequently.
- Eng-33 - English Kima Soup Serves : 10 Ingredients: 25 g rice 60 g minced lamb meat 5 g salt 3 g pepper 25 g butter 10 g onion 300 ml lamb stock or 2 cubes of stock 1 g Gum Mastic (optional) 1 g cinnamon powder 6 g parsley Method: Soak rice in hot water for 15 minutes.
- Eng-34 - English Stuffed Vine Leaves Serves : 10 Ingredients: 300 g rice 2 big onions chopped 100 g parsley, finely chopped 1 tsp dried mint, finely chopped 500 g tomatoes, finely chopped 150 ml olive oil 300 ml lemon 20 g salt 3 g pepper 500 g potatoes, peeled & sliced 1 kg vine leaves Method: Clean, wash and soak the rice for 30 minutes.
- Eng-35 - English Kafta Bit Tahina Serves : 10 Ingredients: 1.5 kg minced lamb meat 100 g onions, chopped 150 g parsley, chopped 6 g salt 6 g pepper 5 g cinnamon powder 500 g tahina 400 ml lemon juice 150 ml water Method: Combine minced lamb meat with onions, parsley, salt, pepper and cinnamon powder.
- Eng-36 - English Muhlabbia Serves : 8 Ingredients: 50 g rice powder 10 ml water 1 litre milk 200 g sugar 15 ml rose water 3 g miski 20 g pistachios Method: Make a fine paste with rice powder and water. Set aside. Pour milk in a 2-litre bowl and cook on HIGH for 3 minutes.
- Eng-37 - English Torshi Bademjan (Eggplant Pickle) Serves : 6 Ingredients: 1 kg eggplants (aubergines) (3-4 medium-sized) 450 ml cider vinegar medium-sized piece tamarind 115 ml hot water 15 g white.
- Eng-38 - English Eshkaneh (Onion Soup) Serves : 5-6 Ingredients: 300 g onions, sliced thinly 75 g ghee 75 g plain flour 115 g finely chopped walnuts 3 g turmeric powder 1.
- Eng-39 - English Abgushte Lubia Ghermez (Lamb and Bean Stew) Serves : 6 Ingredients: 1 can red kidneys beans (lubia ghermez) 680 ml water 1.5 kg lamb shoulder on the bone or 6 lamb foreshanks cut in.
- Eng-40 - English Dolmeh Kalam (Stuffed Cabbage Leaves with Sweet- Sour Sauce) Serves : 6 Ingredients: 18 cabbage leaves 225 ml water 750 g finely ground beef or lamb 60 g onions, finely chopped 60 g.
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