Panasonic Nn Ct579s Owners Manual
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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 seeds. 5. Cook on Combination: GRILL 1 + SIMMER power for 3-4 mins. or until cheese has started to melt and sesame seeds turn golden. Ingredients 1 medium onion, finely diced 15 ml (1 tbsp) olive oil 175 g (6 oz) self-raising flour 3 ml ( 1 / 2tsp) salt 3 ml (1 / 2tsp) mustard powder 3 ml (1 / 2tsp) cayenne pepper seasoning 25 g (1 oz) butter 40 g (1 1 / 2oz) strong cheddar cheese, grated 40 g (1 1 / 2oz) Parmesan cheese 25 g (1 oz) black olives, stoned and chopped 1 egg, beaten 45 ml (3 tbsp) milk 1 beaten egg for glazing Cheese, onion & olive scones Dish: round baking sheet Oven accessory: glass turntable + metal tray 1.Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened. Drain. 2.Preheat oven on CONVECTION 200°C. 3.Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter. 4.Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and bring to a soft dough. 5.On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with beaten egg. 6.Place the dough rounds on a lightly greased baking sheet. Place on the metal tray and cook on CONVECTION 200°C for 12-18 mins. or until cooked and golden brown.
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 Combination: GRILL 1 + SIMMER powerfor 1-2 mins. or until the cheese has melted. Ingredients 175 g (6 oz) quick cooking macaroni 40 g (1 1 / 2oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (1 1 / 2oz) flour 600 ml (1 pt) milk salt and pepper 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated 30 ml (2 tbsp) fresh brown breadcrumbs Macaroni cheeseServes 4 Dish: large dish and jug Oven accessory: glass turntable + metal tray 1.Cook macaroni in 450 ml ( 3 / 4pt) boiling water. Cover and cook on HIGH power for 5-6 mins. or until soft. Drain. 2.Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion is soft. Stir halfway through cooking. 3.Stir in flour and cook for 30 secs. on HIGH power. 4.Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is thick and bubbling. Stir twice during cooking. 5.Add mustard and 100 g (4 oz) grated cheese. Add macaroni. Place the macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese. 6.Cook on Combination: CONVECTION 220°C + LOW powerfor 10-12 mins. or until cheese starts to melt.
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 before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.• Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.
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 cooked by microwave is 200 g - 250 g (7-9 oz). Before cooking Wash potatoes and prick skins several times. Spread around edge of turntable. After cooking Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.
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 HIGH power for 3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables are soft. Season to taste. 2.Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer. 3.Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on Combination: CONVECTION 190°C + SIMMERpower for 20-30 mins. or until the pasta is cooked. Ingredients 15 ml (1 tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1 tsp) chilli powder 3 ml ( 1 / 2tsp) cumin 175 g (6 oz) bulgar wheat 396 g (14 oz) can chopped tomatoes 30 ml (2 tbsp) tomato puree 450 ml ( 3 / 4pt) water 396 g (14 oz) can red kidney beans, drained Vegetarian chilliServes 4 Dish: large casserole + lid Oven accessory: glass turntable 1.Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH power for 4-5 mins. or until softened. 2.Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water. Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on HIGH power for 2-3 mins.
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 CONVECTION 220°C. Chop vegetables into 2.5 cm (1") chunks. 2.Add garlic and oil, mix thoroughly with mixed vegetables. Place onto metal tray. 3.Cook on: CONVECTION 220°C for 20-25 mins until vegetables are browned and al dente. 4.Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH power for 5 mins then MEDIUM power for 10 mins or until mixture is reduced in volume and thickened. 5.Mix the tomato sauce with the cooked vegetables and pinenuts. 6.Mix together the gruyère cheese, Boursin ®and single cream. 7.Roll out pastry until it measures approx 16" square. Divide into 4 equal squares. 8.Place 1 / 4of the vegetable mixture in the centre of the square and top with 1 / 4of the cheese mixture. 9.Bring the corners of the pastry to the centre, pressing the edges together. Seal with water. Glaze with beaten egg. 10.Cook in a preheated oven on CONVECTION 220°Cfor 15-20 mins or until golden and cooked through. Ingredients 450 g (1 lb) leeks, sliced thinly 450 g (1 lb) potatoes, sliced thinly 150 g (5 oz) blue cheese 225 g (8 oz) Greek yoghurt 75 ml (5 tbsp) double cream 50 g (2 oz) brown breadcrumbs salt and pepperLeek & potato gratinServes 4 Dish: 25 cm (10") flan dish Oven accessory: glass turntable + metal tray 1.Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water, cover and cook on HIGH power for 10-12 mins. or until the vegetables are softened. 2.Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the double cream. 3.Drain the vegetables and arrange in a flan dish. Season and pour over the blue cheese cream mixture. Sprinkle with breadcrumbs, cook on Combination: CONVECTION 220˚C + LOW powerfor 10-12 mins. or until golden brown.
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 in flour and mustard. Cook for a further 20 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until sauce is thick and bubbling. Stir once halfway during cooking. 3.Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs. 4.Cook on Combination: CONVECTION 220°C + WARM power for 15-17 mins. or until golden brown. Ingredients 450 g (1 lb) potatoes 25 g (1 oz) butter 30 ml (2 tbsp) oilRoast potatoesServes 4 Oven accessory: glass turntable + metal tray 1.Peel and cut potatoes into quarters. Par boil and drain (see page 66). 2.Place potatoes, oil and butter on metal tray. Cook on Combination: CONVECTION 220°C + WARMpower for 25 mins. turning and basting potatoes during cooking, or until crisp and brown. Ingredients 350 g (12 oz) potatoes 45 ml (3 tbsp) natural yoghurt 10 ml (2 tsp) mango chutney 3 ml ( 1 / 2tsp) cumin, coriander, turmeric and garam masala 10 ml (2 tsp) fresh coriander pinch chilli powder 15 g ( 1 / 2oz) sultanas salt and pepper Spicy potatoesServes 4 Dish: 1 litre (2 pt) dish Oven accessory: glass turntable 1.Cut the potatoes into large cubes and place in a large bowl with 6 tbsp water. Cover and cook on HIGH power for 6-8 mins. or until soft. Drain and set aside. 2.Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or cold.
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 + metal tray 1.Preheat the oven on CONVECTION 200°C. 2.Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold water and mix to a firm dough. 3.Roll out and line the flan ring. Prick the base with a fork and allow to rest for 15 mins. 4.Cover the pastry with greaseproof, add baking beans and cook on CONVECTION 200°Cfor 10 mins. Remove the paper and beans and cook for a further 5 minutes or until cooked. Allow to cool. 5.Place the prepared vegetables on metal tray and drizzle with olive oil. Cook on Combination: GRILL 1 + SIMMER power for 10-12 mins or until lightly browned. Turn halfway during cooking. 6.Place the vegetables in the flan case and dot teaspoons of the goatʼs cheese around the vegetables. 7.Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning. Pour carefully over the filling. 8.Cook on Combination: CONVECTION 190°C + WARM power for 20-25 mins. or until set and lightly browned. Ingredients 3 red and 3 yellow peppers 50 ml (2 tbsp) olive oil 50 g (2 oz) pine nuts 2 garlic cloves, crushed 100 g (4 oz) long grain rice 300 ml (½ pt) hot vegetable stock 1 bunch spring onions, sliced thinly 100 g (4 oz) cherry tomatoes, halved 100 g (4 oz) mozzarella, diced 100 g (4 oz) gorgonzola or any blue cheese, diced handful each of parsley and basil, finely shreddedStuffed peppersServes 6 Dish: 1.7 litre ovenproof dish Oven Accessory: glass turntable + metal tray 1.Slice the tops off the peppers and put to one side. Remove the seeds and rinse out. 2.Place the oil, garlic and pine nuts into in a large ovenproof dish and stir together. Cook on HIGHpower for 2 mins. 3.Add rice and hot stock. Cover and cook on HIGHpower for 10 mins. 4.Allow to cool slightly and then stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well. 5.Spoon the stuffing into the peppers and arrange them closely together in the ovenproof dish. 6.Cook on Combination: CONVECTION 220°C + SIMMER microwave power for 10 mins. 7.Place tops back on peppers and cook on Combination: GRILL 1 + SIMMERpower for a further 5-7 mins.
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 be cooked on SIMMER power. Wooden spoons Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce. Ingredients 30 g (1 oz) butter 30 g (1 oz) flour 600 ml (1 pt) milk Variations of White Sauce Parsley Onion CheeseWhite pouring sauce Dish: 1 litre (2 pt) jug Oven accessory: glass turntable 1.Melt butter in jug on HIGHpower for 20-40 secs. 2.Stir in the flour to make a roux. 3.Add the milk gradually stirring continuously until well combined. 4.Cook for 2 mins. on HIGHpower. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon. Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time. Cook 1 small onion in the butter for 30 secs. on HIGHpower before adding the flour and milk. Stir in 75 g (3 oz) grated cheese at the end of cooking time.
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 sauce Dish: 1 litre (2 pt) jug Oven accessory: glass turntable 1.Place egg yolks and vinegar in a jug. Beat well. 2.Drop cubes of butter on top. Cook on HIGHpower for 15 secs. 3.Whisk. Cook on HIGHpower for 10 secs. 4.Whisk again and cook on HIGHpower for 10 secs. Repeat 10 secs. stages until sauce is thick and creamy. 5.Season and serve immediately with salmon steaks or asparagus spears. N.B. This sauce must not boil or eggs will curdle. Ingredients 25 g (1oz) butter 75 g (3 oz) caster sugar 75 g (3 oz) soft brown sugar 50 g (2 oz) cocoa powder 3 ml ( 1/2tsp) vanilla essence 300 ml (1/2pt) milk Chocolate sauce Dish: 1 litre (2 pt) jug Oven accessory: glass turntable 1.Melt butter in a large bowl on HIGH power for 20-30 secs. 2. Stir in sugars, cocoa powder and vanilla essence. 3. Gradually add milk, stirring well. 4. Cook on HIGHpower for 2 mins. Stir well. Repeat this again three more times or until you achieve a smooth and glossy consistency that coats the back of a spoon.