PanasonicメーカーNN-S235WFの使用説明書/サービス説明書
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Operation Guide and Cookbook ﮉﻴﺋﺎﮔ ﻦﺸﻳﺮﭘﺍ ﻯﺰﭙﺷﺁ ﺏﺎﺘﻛﻭ ﺩﺮﺑﺭﺎﻛ ﻯﺎﻤﻨﻫﺍﺭ ﺦﺒﻄﻟﺍ ﺏﺎﺘﻛﻭ ﻞﻴﻐﺸﺘﻟﺍ ﻞﻴﻟ.
English Operating Instructions - En-1 - 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 .
English Operating Instructions - En-2 - 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 .
English Cookbook English Operating Instructions - En-3 - Feature Diagram 1 1 Oven Window 2 2 Door Safety Lock System 3 3 Pull Door Handle Pull to open the door . Opening the door during cooking will stop the cooking process without cancelling the program.
English Operating Instructions - En-4 - NOTE: 1. As soon as the TIMER/WEIGHT SELECT DIAL is turned, the oven will start cooking the food. 2. AL WA YS RETURN TIMER/WEIGHT SELECT DIAL BACK TO "0" position if food is removed from oven before set cooking time is complete and when oven is not in use.
English Cookbook English Operating Instructions - En-5 - 4. Press The time on the Display Window will count down. 1. Put the food into the oven 3. Set Cooking T ime (HIGH up to 30 minutes or 29 minutes 90 seconds Others up to 99 minutes 90 seconds) 2.
English Operating Instructions - En-6 - To Use T urbo Defrost (0.1~2.0 kg): To Use Child Safety Lock: To set: Example: T o defrost 1.5 kg of meat. once 5 times Colon is displayed Press 3 times Display Window To cancel: Display Window Press 3 times Colon is displayed Operation (NN-S235) (continued) 3.
English Cookbook English Operating Instructions - En-7 - Operation (NN-S235) (continued) 1. Put the food into the oven Auto Reheat A verage serving size 2. Select pads Press the desired food category pad until the desired number of Weight appears on the Display Window .
English Operating Instructions - En-8 - Suggested Cooking Guide Rice • Place rice with water in a suitable sized dish. Use the following as a guide: *(It may be necessary to adjust the amount of water to your personal preference.) • Rice will boil over if the dish used is too small.
English Cookbook English Operating Instructions - En-9 - Before Requesting Service ALL THESE THINGS ARE NORMAL: The oven causes interference with my TV . The oven lights dim. Steam accumulates on the oven door and warm air comes from the oven vents. I accidentally operate my microwave oven without any food in it.
English Operating Instructions - En-10 - Power Source Power Consumption Cooking Power* Outside Dimensions (H x W x D) Oven Cavity Dimensions (H x W x D) Operating Frequency Net Weight * IEC T est Procedure Specifications subject to change without notice.
English Cookbook English Cookbook - En-1 1 - 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.
English Cookbook Arabic Operating Instructions - En-12 - Microwave Cooking T echniques 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.
English Cookbook English Cookbook - En-13 - Microwave Cooking T echniques 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. T urning and Stirring Some foods require stirring during cooking.
English Cookbook Arabic Operating Instructions - En-14 - Defrosting Guidelines/T urbo 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.
English Cookbook English Cookbook - En-15 - Defrosting Common Foods Select Defrost Power then the time given below . The times given below are guidelines only . Food Qty Weight T ime to Select (approx) Bacon 10 250g 3-4 mins. Rashers Steaks 2 250g 3-4 mins.
English Cookbook - En-16 - 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 ST ARTING temperature, dish size, etc.
English Cookbook English Cookbook - En-17 - Common Queries Answered Problem Cause Solution Food cools quickly after being Food not cooked through. Put back in oven for extra time. MICROW A VED. Remember foods at fridge temperature require more cooking time than food at room temperature.
English Cookbook Arabic Operating Instructions - En-18 - 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.
English Cookbook English Cookbook - En-19 - 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.
English Cookbook - En-20 - 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. T urn halfway through cooking.
English Cookbook English Cookbook - En-21 - 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 sm.
English Cookbook Arabic Operating Instructions - En-22 - European Recipes 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.
English Cookbook English Cookbook - En-23 - 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 shr.
English Cookbook Arabic Operating Instructions - En-24 - 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.
English Cookbook English Cookbook - En-25 - Masale W ali Gobhi (Spicy Cauliflower) Serves : 4 Ingredients: 700 g whole cauliflower 40 ml hot boiling water 50 ml oil 5 g coriander leaves, chopped Marin.
English Cookbook Arabic Operating Instructions - En-26 - 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 .
English Cookbook English Cookbook - En-27 - 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 c.
English Cookbook - En-28 - 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: W ash, peel and grate carrots.
English Cookbook English Cookbook - En-29 - 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.
English Cookbook - En-30 - 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 1.
English Cookbook English Cookbook - En-31 - Kafta Bit T ahina 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 .
English Cookbook - En-32 - 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.
English Cookbook English Cookbook - En-33 - To r s hi Bademjan (Eggplant Pickle) Serves : 6 Ingredients: 1 kg eggplants (aubergines) (3-4 medium-sized) 450 ml cider vinegar medium-sized piece tamarind.
English Cookbook - En-34 - Eshkaneh (Onion Soup) Serves : 5-6 Ingredients: 300 g onions, sliced thinly 75 g ghee 75 g plain flour 1 15 g finely chopped walnuts 3 g turmeric powder 1.
English Cookbook English Cookbook - En-35 - Abgushte Lubia Ghermez (Lamb and Bean Stew) Serves : 6 Ingredients: 1 can red kidneys beans (lubia ghermez) 680 ml water 1.
English Cookbook - En-36 - 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 chop.
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