Panasonic Nn Ct579s Owners Manual
Here you can view all the pages of manual Panasonic Nn Ct579s Owners Manual. The Panasonic manuals for Microwave Oven are available online for free. You can easily download all the documents as PDF.
Page 101
99 Pastry Ingredients 1 small potato, thinly sliced 200 g (7 oz) puff pastry 1 small onion, sliced small apple, peeled, cored and sliced salt and pepper to taste 75 g (3 oz) cheese, grated or crumbled, eg. Stilton, Roule etc. Glaze: 1 egg, beatenSavoury potato plait Serves 4-6 Dish: baking sheet (round) Oven accessory: glass turntable + metal tray 1.Cook potato and onion in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on HIGH power. Drain. 2.Preheat oven on CONVECTION...
Page 102
100 Ingredients 225 g (8 oz) self-raising flour 3 ml ( 1 / 2tsp) salt 100 g (4 oz) shredded suet 105 ml (7 tbsp) cold water Suetcrust pastry 1.Mix together flour, salt and suet. 2.Add water and mix to a soft dough. Knead lightly until smooth. Ingredients 600 g (1 lb 5 oz) dessert apples such as Granny Smithʼs, cored, peeled and roughly chopped juice of 1 / 2lemon 50 g (2 oz) golden caster sugar 50 g (2 oz) walnuts, roughly chopped 50 g (2 oz) sultanas 5 ml (1 tsp) ground cinnamon 50 g (2 oz) ground...
Page 103
101 Baking Ingredients Ingredients 2 eggs beaten 150 ml veg oil 150 g self raising wholemeal flour 100 g soft light brown sugar 2 tsp cinnamon 75 g raisins 100 g grated carrots Icing (enough for a thin top and a thin layer in the middle or a thick topping) 50 g cream cheese 50 g butter 100 g icing sugar 2 tsp lemon juice 50 g chopped walnutsCarrot cake Dish: 7"souffle dish lined with greaseproof 1. Mix eggs and oil together 2.Combine flour, sugar cinnamon raisins and carrots in a mixing bowl and...
Page 104
102 Ingredients 100 g butter 100 g caster sugar 2 eggs lightly beaten 100 g self raising flour 50 g cocoa powder 50 g ground almond 100 ml milk 4 tbsp golden syrup Topping 50 g butter 25 g cocoa powder sifted 200 g icing sugar 1 tbsp milkChocolate and almond cake Dish: lined 20cm 8” shallow dish 1.Cream together butter and sugar. Gradually add egg. Add flour, cocoa powder, ground almond, milk then syrup. 2.Pour into a lined 20 cm 8” shallow pyrex dish. Cook on MEDIUMpower for 6 mins. 3.Cream butter...
Page 105
103 Ingredients 6 slices of bread, buttered and cut in half diagonally 75 g (3 oz) mixed dried fruit 450 ml ( 3 / 4pt) milk 3 eggs 25 g (1 oz) caster sugar 3 ml ( 1 / 2tsp) nutmeg Bread and butter puddingServes 4 Dish: 20 x 25 cm (8 x 10") oblong, greased dish Oven accessory: glass turntable + metal tray 1.Arrange the bread and fruit in the prepared dish. 2.Warm the milk for 3 mins. on MEDIUM power but do not allow to boil. 3.Beat together the eggs and sugar, add the milk, stirring well. 4.Pour the...
Page 106
104 Ingredients 4 medium sized apples 30 ml (2 tbsp) sugar 25-50 g (1-2 oz) mixed dried fruit 25 g (1 oz) butterBaked applesServes 4 Dish: 20 cm (8") shallow dish Oven accessory: glass turntable 1.Core the apples and score the skin around the middle. 2.Mix together the sugar and fruit and fill the centres of the apples. 3.Dot the top with butter. Stand the apples in a suitable dish and cook on HIGH power for 5 1 / 2 -7 mins. Stand for 5 mins. before serving. N.B. The apples will look quite green when...
Page 107
105 Baking guidelines Covering For traditional cakes, with long cooking times, baked on convection mode only, it is necessary to cover the top of the tin with foil 10-15 mins. after the start of baking. This is not applicable to any of the recipes in this section. D ish size/shape Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected. Mixing/beating Cakes cooked by microwave need to be wellmixed, but not over beaten. Generally it is...
Page 108
106 Ingredients Streusel Topping 50 g (2 oz) butter 75 g (3 oz) plain flour 30 ml (2 tbsp) granulated sugar 15 ml (1 tbsp) ground mixed spice Muffins 225 g (8 oz) plain flour 10 ml (2 tsp) baking powder 150 g (6 oz) caster sugar 2.5 ml ( 1 / 2tsp) salt finely grated rind of 1 / 2lemon 175 g (6 oz) fresh or frozen berries, raspberries or blueberries are ideal 75 g (3oz) butter 110 ml (6 fl oz) buttermilk 1 egg, lightly beaten 2.5 ml ( 1 / 2 tsp) vanilla essence Streusel topped fruit muffins Makes...
Page 109
107 Ingredients 450 g (1 lb) soft fruit, washed 450 g (1 lb) caster sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butterSoft fruit jamMakes approx. 11/2 lbs jam Dish: large bowl Oven accessory: glass turntable 1.Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar has dissolved. 2.Wash down any sugar crystals from around the bowl. 3.Bring mixture to the boil and...
Page 110
108 Ingredients 450 g (1 lb) seville oranges 1 lemon 900 ml (1 1 / 2pts) water 450 g (1 lb) sugar knob of butter Orange marmaladeMakes 11/2-2 lbs Dish: 6pt pyrex ® bowl Oven accessory: glass turntable 1.Grate oranges and lemon ensuring all the pith is left on the fruit. Set the rind aside. 2.Peel the fruit and put it in a food processor and chop until the pips are broken. 3.Place the chopped mixture in a large bowl and pour over boiling water. Cover with pierced clingfilm and cook on HIGHpower for 10...