Panasonic NN-CD989S Cookbook
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Panasonic NN-CD989S Cookbook

Microwave / convection oven
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COOK BOOK
Microwave / Convection Oven
NN-CD989S / NN-CD989B / NN-CD989W

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Summary of Contents for Panasonic NN-CD989S

  • Page 1 COOK BOOK Microwave / Convection Oven NN-CD989S / NN-CD989B / NN-CD989W...

  • Page 2: Table Of Contents

    This variety of settings offers you flexibility in microwave cooking. Listed on the right is the approximate percentage of cooking power at each power setting. © Panasonic Corporation 2010 Appetizers ... 8 Sauces ... 10 Soups ... 11 Eggs ...

  • Page 3: Cooking With Your Combination Oven

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

  • Page 4: Cookware And Utensil Guide

    COOKWARE AND UTENSIL GUIDE Item Aluminum Foil Broiler Pan/Spatter Shield Browning Dish Dinnerware/Cookware Oven/Microwave Safe Non-Oven Safe Frozen Dinner Tray Metal Plastic Paperboard Glass-Ceramic Metal Bakeware Metal Twist Ties Oven Cooking Bags Ovensafe Glassware Paper Bags Paper Towels/Napkins/Plates Parchment/Cooking Paper Plastic Cookware: Microwave Safe (labelled) Plastic Wrap...

  • Page 5: Food Characteristics/Cooking Techniques

    FOOD CHARACTERISTICS AND THEIR EFFECTS ON MICROWAVE COOKING Bone and Fat Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may be overcooked while meat positioned under a large bone, such as a ham bone, may be undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may be overcooked.

  • Page 6: Special Features

    SPECIAL FEATURES Your oven can be set by Micro Power, Convection, Combination or Inverter Turbo Defrost with desired time. These methods are duplicated by the following preprogrammed special features. Look for the symbol to indicate recipes and charts with Sensor Cooking/Convection Cooking directions. Use these recipes and charts as a basis for determining which of your own similar conventional recipes may be converted to the Sensor Cooking/Convection Cooking method of cooking.

  • Page 7: Convection Cooking

    Convection Cooking Beef, pork and poultry To use, select the category for the roast and then enter the weight. Once the weight is programmed, the cooking time will appear in the display window. Press Auto Convection Button once for Chicken Pieces.

  • Page 8: Inverter Turbo Defrost

    Inverter Turbo Defrost Turbo Defrost can be used to defrost many cuts of meat, poultry and fish by weight. To use, simply press the Inverter Turbo Defrost Button and enter the weight of the food. Items that can be defrosted, are meat (chops, ground or roasts), poultry (whole or pieces) and fish or seafood.

  • Page 9: Appetizers

    APPETIZERS ADAPTING RECIPES Many of your favorite appetizer recipes can be cooked easily in your Dimension 4 Oven. Bake temperatures may need to be 25˚F (10˚C) lower than conventional temperatures. Prepare appetizer according to the recipe directions. Place the Oven Rack on the Ceramic Tray. Place a dish on the Oven Rack.
  • Page 10 BACON-WRAPPED SCALLOPS 10-12 slices bacon small scallops To Broil: Place oven rack on Ceramic Tray. Preheat on Broil. Cut bacon slices in half and wrap around scallops. Secure with a wooden tooth pick. Evenly space on spatter shield. Place broiler pan on rack. Cook on Broil 10 - 12 minutes.

  • Page 11: Sauces

    SAUCES CRANBERRY SAUCE 1 lb fresh cranberries 1 cup sugar grated rind of 1 orange ⁄ orange juice To Microwave: Combine all ingredients in a large bowl. Cook at P7 4 - 5 minutes, or until berries are soft. If desired, mash berries. Serve cold. Makes: 3 servings BASIC WHITE SAUCE 2 tbsp...

  • Page 12: Soups

    CHICKEN SOUP 2 - 3 chicken parts 8 cups boiling water celery stalks, cut-up carrots, diced onion bay leaves 1 tsp peppercorns or pepper salt to taste To Microwave: Put all ingredients in a 4-quart (4 L) casserole. Cover with wax paper or a lid. Cook at P7 20 minutes and at P3 2 - 3 hours, (more liquid may be added during cooking if required) or until chicken is tender.

  • Page 13: Eggs

    EGGS COUNTRY BREAKFAST medium potatoes ⁄ butter or margarine ⁄ chopped green pepper ⁄ chopped onion eggs ⁄ milk ⁄ salt ⁄ pepper slices processed cheese, halved, optional To Microwave: Cook potatoes according to directions on page 32. Let stand 5 minutes; peel and slice.

  • Page 14: Meats

    DIRECTIONS FOR COOKING MEAT BY MICROWAVE For best results, select roasts that are uniform in shape. Boneless roasts are cooked more evenly. Season as desired, but salt after cooking. Flavor and color enhancers are best applied before cooking. These may be soy sauce, barbecue sauce, pastes of herbs, oils and mustard, Kitchen Bouquet thinned with butter or margarine, and seasoned crumb coatings.
  • Page 15 MEATS DIRECTIONS FOR ROASTING MEAT ON COMBINATION Choose tender and moderately tender cuts for dry roasting and less-tender cuts for pot roasting. Season as desired, but salt after cooking. Tie on bay leaves and make slits to insert slivers of garlic for flavor, if desired.
  • Page 16 DIRECTIONS FOR BROILING MEAT Preheat the oven on BROIL. Place the Oven Rack on the Ceramic Tray. To prepare steaks and chops, trim the excess fat from the meat. Trim and slash fat at regular intervals around the edge to prevent curling during broiling. Broiling is best for tender cuts of beef, pork and lamb.
  • Page 17 MEATS ROAST BEEF WITH VEGETABLES carrots potatoes onions Seasonings 3 lb Prime Rib roast To Cook by Combination: Cut carrots in 1" (2.5 cm) pieces; quarter potatoes and onions. Season roast as desired, omitting salt. Place roast fat-side down onto a microwave and heat-safe rack set in a shallow casserole dish and surround with vegetables.
  • Page 18 CHILI STEW 1 lb ground beef medium onions, chopped ⁄ instant minced garlic can pinto or red kidney ⁄ cups) beans can stewed tomatoes, ⁄ cups) chopped can tomato sauce ⁄ cups) 2 - 3 chili powder tbsp Coarsely crumble ground beef in a 3-quart (3 L) casserole.
  • Page 19 MEATS LAMB CURRY small onion, finely chopped ⁄ butter or margarine 2 tbsp flour 1 lb boneless lamb, cut into ⁄ " (1.5 cm) cubes ⁄ water 1 tsp chicken bouillon powder ⁄ raisins ⁄ peanuts 2 tbsp lemon juice 1 tbsp curry powder ⁄...

  • Page 20: Poultry

    DIRECTIONS FOR ROASTING POULTRY BY COMBINATION Wash poultry and pat dry. Whole poultry may be roasted stuffed or unstuffed. Tie the legs together with cotton string. Close openings with wooden tooth picks or cotton thread. Season as desired, but salt after cooking.
  • Page 21 POULTRY DIRECTIONS FOR COOKING POULTRY ON MICROWAVE Whole poultry may or may not be stuffed. To close opening use cotton thread or wooden tooth picks. Tie legs together with cotton string. Place breast-side down on a microwave rack in a casserole dish. Season as desired, but salt after cooking.
  • Page 22 DIRECTIONS FOR BROILING CHICKEN Place the Oven Rack on the Ceramic Tray. Preheat the oven on BROIL. Brush chicken with butter, margarine, oil or sauce before and during broiling. Basting helps prevent chicken from drying out. Place the chicken skin-side down on the broiler pan. Place the broiler pan on the Oven Rack on the Ceramic Tray.
  • Page 23 POULTRY CHICKEN TANDOORI medium onion, minced clove garlic, minced 2 tbsp 2 tbsp lemon juice 1 tsp ground coriander 1 tsp salt ⁄ ginger ⁄ cumin ⁄ paprika ⁄ crushed chili peppers ⁄ plain yogurt 2 lb chicken pieces To Broil: In a medium bowl, combine onion, garlic, oil, lemon juice, coriander, salt, ginger, cumin, paprika and peppers.
  • Page 24 STUFFED CORNISH HENS WITH WILD RICE ⁄ cups hot water can frozen orange juice (6 oz) concentrate, defrosted and divided package long grain and (6 oz) wild rice mix slices bacon, cooked and crumbled (See page 15) Cornish hens (1 lb ea.) ⁄...

  • Page 25: Fish And Seafood

    FISH AND SEAFOOD DIRECTIONS FOR COOKING FISH AND SEAFOOD BY MICROWAVE Clean fish before starting the recipe. Arrange fish in a single layer; do not overlap edges. Place thicker pieces toward outside edge of dish. Shrimp and scallops should be placed in a single layer. To Microwave: Cover the dish with plastic wrap.
  • Page 26 FILLET PROVENCALE small onions, sliced 2 tbsp butter or margarine clove garlic, finely chopped 16 oz can stewed tomatoes, chopped ⁄ can sliced mushrooms, drained ⁄ white wine ⁄ basil flounder fillets [(about ⁄ lb (125 g) ea.] salt To Microwave: In an 11 x 7" (28 x 18 cm) dish, combine onions, butter and garlic.
  • Page 27 FISH AND SEAFOOD SHRIMP CREOLE ⁄ each finely chopped celery, green pepper and onion cloves garlic, finely chopped 15 oz can tomato sauce 1 lb medium shrimp, shelled and cleaned 1 tsp salt ⁄ pepper ⁄ ⁄ hot pepper sauce 2 tbsp To Microwave: In a 2-quart (2 L) casserole, combine celery, green pepper, onion, oil and garlic.
  • Page 28 COQUILLE ST. JACQUES 1 lb sea scallops ⁄ white wine small onion, minced 2 tbsp butter or margarine 2 tbsp flour dash white pepper ⁄ milk or half'n half sliced mushrooms ⁄ shredded Swiss cheese ⁄ ⁄ buttered bread crumbs chopped parsley To Microwave: Arrange scallops in an 8"...

  • Page 29: Casseroles

    CASSEROLES ADAPTING RECIPES Casseroles which are generally baked and browned in a conventional oven can be cooked by Sensor using the Sensor Cook Button (Casserole 1 or 2). Casseroles prepared on the range-top, such as Mermaid's Imperial Delight (P 30) or casseroles which do not require browning, are best prepared by MICROWAVE.
  • Page 30 COQ AU VIN medium onion, finely chopped slices bacon, chopped 2 lb chicken pieces ⁄ button mushrooms ⁄ hot chicken stock ⁄ red wine cloves garlic, minced 2 tbsp butter, cut into pieces 1 tsp parsley ⁄ thyme bay leaf ground black pepper to taste Place onion and bacon into a 3-quart (3 L) casserole...
  • Page 31 CASSEROLES IRISH STEW 2 lb boneless lamb, cut in 1" (2.5 cm) cubes ⁄ Kitchen Bouquet, optional carrots, sliced potatoes, peeled and cubed 2 cups turnip, cubed onions, quartered celery stalks with leaves, cut in pieces bay leaf 1 tsp salt ⁄...
  • Page 32 POTATO CASSEROLE ⁄ potatoes, peeled and sliced (approx. 4) ⁄ sour cream green onions, finely chopped small onion, thinly sliced ⁄ grated Parmesan cheese slices bacon, finely chopped In a 2-quart (2 L) casserole dish, layer potatoes, sour cream and onions. Top with cheese and bacon. To Cook by Sensor Cooking: Prepare as above.

  • Page 33: Vegetables And Side Dishes

    VEGETABLES AND SIDE DISHES DIRECTIONS FOR COOKING FROZEN VEGETABLES BY MICROWAVE Frozen Vegetables For 9 - 10 oz (270 - 300 g) packages, remove vegetables from their package and place in 1 - 1 ⁄ -quart (1 - 1.5 L) casserole. Follow manufacturer's directions for amount of water to add to the dish.
  • Page 34 RATATOUILLE medium onions, sliced medium green pepper, cut into ⁄ " (1.5 cm) slices ⁄ cloves garlic, finely chopped medium eggplant, peeled ⁄ and cut into ⁄ " (1.5 cm) pieces medium tomatoes, cut (1 lb) into sixteenths medium zucchini, cut into (1 lb) ⁄...
  • Page 35 VEGETABLES AND SIDE DISHES SPINACH AND PHYLLO PIE 10 oz fresh spinach or frozen spinach, defrosted and well-drained 8 oz Feta cheese eggs ⁄ milk or cream 1 tbsp flour ⁄ nutmeg dash ground pepper clove garlic, minced sheets phyllo pastry, defrosted 2 tbsp butter, melted...

  • Page 36: Pasta, Grains And Cereals

    DIRECTIONS FOR COOKING PASTA, RICE AND CEREALS Container Item Size Pasta Egg Noodles 4-quart (4 L) medium width casserole 8 oz (240 g) Elbow Macaroni 4-quart (4 L) 8 oz (240 g) casserole Spaghetti, broken 4-quart (4 L) 8 oz (240 g) casserole Rice* Flavoured Rice...

  • Page 37: Adapting Recipes

    PASTA, GRAINS AND CEREALS ADAPTING RECIPES To convert your own pasta recipes, follow these guidelines. To Bake: Choose a recipe that is traditionally cooked in the oven. Prepare recipe according to the recipe directions. Set the oven temperature 25 - 50˚F (10 - 25˚C) lower than conventional temperatures.
  • Page 38 COUSCOUS WITH JULIENNED VEGETABLES 1 cup couscous ⁄ cups water envelopes instant chicken broth 2 tbsp butter clove garlic, minced 2 tbsp finely chopped onion ⁄ julienned carrot strips ⁄ julienned zucchini strips ⁄ julienned summer squash 125 ml strips ⁄...
  • Page 39 PASTA, GRAINS AND CEREALS SPANISH RICE large onion, chopped ⁄ green pepper, finely chopped 2 tbsp butter or margarine 19 oz can of stewed tomatoes, chopped and drained; reserve liquid 1 cup long grain rice ⁄ salt ⁄ pepper ⁄ cayenne ⁄...

  • Page 40: Desserts And Breads

    DIRECTIONS FOR COOKING CAKES, CUPCAKES, MUFFINS AND QUICK BREADS ON MICROWAVE For packaged mixes, prepare batter according to the recipe on package directions. When unsure about converting conventional recipes follow a similar recipe. Use recommended dish size. Glass dishes allow the bottom of baked goods to be checked visually for doneness.
  • Page 41 DESSERTS AND BREADS ADAPTING RECIPES Your favorite yeast and quick bread recipes can be baked in this oven on BAKE. Just follow our guidelines. BAKE temperatures may be 25 - 50˚F (10 - 25˚C) lower than conventional temperatures. For quick breads prepare batter according to the recipe directions, and reduce the recommended baking temperature by 25˚F (10˚C).
  • Page 42 BRAN MUFFINS (refrigerator) 3 cups bran 1 cup boiling water ⁄ vegetable oil ⁄ molasses ⁄ sugar eggs 2 cups buttermilk ⁄ cups whole wheat flour 1 tbsp baking soda ⁄ salt ⁄ cups raisins, optional To Microwave: Prepare batter the night before use. Put bran in a large bowl and cover with boiling water.
  • Page 43 DESSERTS AND BREADS POTATO PUFF ROLLS ⁄ cups flour, divided ⁄ sugar 1 tsp salt package instant dry yeast ⁄ milk ⁄ mashed potatoes ⁄ water ⁄ shortening To Bake: Combine 1 cup (250 ml) flour, sugar, salt and yeast; set aside. In a 2-cup (500 ml) glass measuring cup, heat milk, mashed potatoes, water and shortening at P7 1 - 2 minutes until very warm [130˚F (55˚C)].
  • Page 44 DIRECTIONS FOR BAKING CAKES AND PIES USING ONE TOUCH BAKING One Touch Baking takes the guesswork out of baking cakes or pies. There is no need to select cooking time or oven temperature. The oven does it automatically. Auto Cake Prepare batter according to the package or recipe directions.
  • Page 45 DESSERTS AND BREADS SPICE NUT CAKE 2 cups sifted all-purpose flour 1 cup granulated sugar 1 tsp baking powder 1 tsp salt ⁄ baking soda ⁄ ground cloves ⁄ ground cinnamon ⁄ shortening ⁄ brown sugar 1 cup buttermilk or sour milk eggs ⁄...
  • Page 46 ADAPTING RECIPES Cake and cookie recipes can be baked on Bake. Bake temperatures may be 25 - 50˚F (10 -25˚C) lower than conventional temperature for cakes and cookies. For layer cakes, use 325˚F (165˚C). For pound cakes or cakes baked in a fluted tube pan, bake at 300˚F (150˚C).
  • Page 47 DESSERTS AND BREADS FRUIT CRISP 4 cups sliced fruit (apples*, pears, peaches, berries) 2 tbsp sugar 2 tsp orange or lemon rind ⁄ rolled oats ⁄ whole wheat flour 1 tsp cinnamon ⁄ brown sugar ⁄ butter or margarine, melted ⁄...

  • Page 48: Pies

    Cooking pudding and pie filling mixes In a container twice the volume of the mix, combine ingredients according to the package directions. Cook at P4 according to the time recommended in the chart. Stir twice during cooking time. Chill before serving. Stir rice or tapioca pudding occasionally.

  • Page 49: Apple Pie

    PIES TROPICAL PIE envelope unflavoured gelatin ⁄ pineapple juice ⁄ cups toasted coconut 3 tbsp butter or margarine, melted package tapioca pudding ⁄ ⁄ milk eggs, separated can crushed pineapple, (8 oz) undrained 2 tbsp sugar Sweetened whipped cream, optional To Microwave: In a 2 ⁄...

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