Panasonic Nn Ct579s Owners Manual
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Page 91
89 Ingredients 1 small French baguette, cut into 8 slices 60 ml (4 tbsp) cranberry sauce 175 g (6 oz) brie, sliced sesame seedsBrie and cranberry crostini Serves 4 Oven accessory: glass turntable + metal tray + high wire rack 1.Pre-heat grill on GRILL 1. 2. Place the slices of baguette on the high wire rack and cook on GRILL 1 for 2-3 mins. or until lightly toasted. 3. Turn the slices over and spread each slice with cranberry sauce. 4. Top with a slice of brie and sprinkle with sesame...
Page 92
90 Ingredients 4 slices bread, buttered 5 ml (1 tsp) Dijon mustard 2 slices smoked ham 100 g (4 oz) sliced cheeseCroque monsieurServes 2 Oven accessory: glass turntable + metal tray + wire rack 1.Place the bread, buttered side up on wire rack and cook on GRILL 1for approximately 3-4 mins. or until browning. 2.On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and cheese. Cover with the other slices, browned side uppermost. 3.Place back on the wire rack and cook on...
Page 93
91 • Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes. • Do not mix fresh and frozen vegetables as the cooking times may be different.• Cabbage should be shredded and cooked by power and time. • Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway. Vegetables and vegetarian • If cooking potatoes with other vegetables, only cook with other ROOT vegetables. • Never add salt to vegetables...
Page 94
92 • Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.• Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90 ml (6 tbsp) water. Jacket potatoes Varieties of potatoes vary in their suitability for cooking by micro wave. We recommend Maris Piper for consistently good results. The cooking times given may need adjustment for other varieties. The ideal size of potato to be...
Page 95
93 Ingredients1large onion, chopped 25 g (1 oz) butter 1 clove of garlic, crushed 225 g (8 oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped 150 ml ( 1 / 4pt) hot vegetable stock salt and pepper to taste 300 ml ( 1 / 2pt) prepared tomato sauce 175 g (6 oz) pre-cooked lasagne 225 g (8 oz) Mozzarella cheese Vegetable lasagneServes 4-6 Dish: large deep rectangular dish Oven accessory: glass turntable + metal tray 1.Place onion and butter in a casserole dish, cover and cook on...
Page 96
94 Ingredients 450 g (1 lb) mixed vegetables eg. sweet potato, red pepper, leeks, aubergine, courgettes, onion 1 clove garlic, crushed 30 ml (2 tbsp) olive oil 200 g (7 oz) can chopped tomatoes 10 ml (2 tsp) tomato puree 25 g (1 oz) pinenuts 50 g (2 oz) gruyère cheese, grated 100 g (4 oz) Boursin ®cheese 15 ml (1 tbsp) single cream 225 g (8 oz) ready made puff pastry 1 egg to glaze Roast vegetable parcelsServes 4 Dish: round baking sheet Oven accessory: glass turntable + metal tray 1.Pre-heat oven...
Page 97
95 Ingredients 1 cauliflower, trimmed 90 ml (6 tbsp) water 25 g (1 oz) butter 25 g (1 oz) flour 3 ml ( 1 / 2tsp) French mustard 300 ml (1 / 2pt) milk seasoning to taste Topping: 75 g (3 oz) grated red cheese 15 ml (1 tbsp) brown breadcrumbs Cauliflower cheeseServes 4 Dish: shallow casserole Oven accessory: glass turntable + metal tray 1.Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for 10 mins. or until tender. Drain. 2.Melt butter on HIGH power for 15-30 secs. Stir...
Page 98
96 Ingredients 100 g (4 oz) butter 225 g (8 oz) plain flour 50 g (2 oz) finely grated Parmesan 1 red and 1 yellow pepper, diced into 4 cm pieces 2 medium courgettes, sliced 100 g (4 oz) aubergine, diced into 4 cm pieces 15 ml (1 tbsp) olive oil 100 g (4 oz) soft goatʼs cheese 3 eggs, beaten 75 ml (5 tbsp) creme fraiche or double cream 15 ml (1 tbsp) chopped fresh parsley salt and pepperGoatʼs cheese tart with roasted vegetablesServes 4 Dish: 23 cm (9") flan tin Oven accessory: glass turntable +...
Page 99
97 Sauces Container size Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over. Covering DO NOT cover sauces when cooking. STIRRING – IMPORTANT Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce. Reheating Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway. Power level Most sauces require HIGH Power for cooking. Sauces containing eggs should...
Page 100
98 Ingredients 30 ml (2 tbsp) custard powder 15 ml (1 tbsp) sugar 600 ml (1 pt) cold milkCustard Dish: 1 litre (2 pt) jug Oven accessory: glass turntable 1.Mix together the custard powder, sugar and a little milk to form a smooth paste. 2.Blend in the remaining milk, whisking well. 3.Cook on HIGHpower for 4-6 mins. Whisk well halfway through cooking time and again at the end. Ingredients 3 egg yolks 30 ml (2 tbsp) white wine vinegar 100 g (4 oz) chilled, unsalted butter, cut into cubes pepperHollandaise...