Panasonic Nn Ct579s Owners Manual
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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 200°C. 3.Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto baking sheet. With a knife, cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will become plaits. 4.Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle over the cheese. 5.Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait. 6.Glaze the complete plait with beaten egg. Cook on Combination: CONVECTION 200°C + SIMMER power for 11-13 mins. or until crisp and golden. Ingredients 1 quantity of suet pastry (see page 100) 75 ml (5 tbsp) seedless raspberry jam milk to glazeBaked jam roly poly puddingServes 4 Dish: 1 kg (2 lb) loaf dish Oven accessory: glass turntable + metal tray 1.Roll out pastry to approx. 23 x 32 cm (9 x 13"). 2.Spread the jam over the pastry leaving 1cm ( 1 / 2") border all round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges well. 3.Brush top with milk and place in loaf dish. Preheat oven on CONVECTION 210°C. Cook on Combination: CONVECTION 220°C + SIMMER powerfor 15-20 mins. or until golden.
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 almonds 6 sheets filo pastry 50 g (2 oz) butter, melted icing sugar to serve Apple strudelServes 4 Dish: baking sheet (round) Oven accessory: glass turntable + metal tray 1.Preheat the oven on CONVECTION 180°C. 2.Put the apples and juice into a bowl and toss together. 3.Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together. 4.Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2 ndsheet onto the 1st sheet by 5-6 cms along the long edge and repeat with the 3rdsheet overlapping the second. 5.Place three more sheets of filo on top, in the same way as in step 4. 6.Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and 2.5cms from each side. 7.Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel. 8.Place on baking sheet, seam-side down. Brush with melted butter. 9.Cook on CONVECTION 180°Cfor 30-35 mins. 10.Dust with icing sugar to serve.
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 pour egg mix into flour and stir well. 3.Pour into dish and cook on Combination: GRILL 3+ LOWmicro power for 8 mins. 4. Beat cream cheese and butter together and gradually add icing sugar and lemon juice. Sprinkle with walnuts. Ingredients 100 g (4 oz) butter 100 g (4 oz) golden syrup 100 g (4 oz) black treacle 75 g (3 oz) soft brown sugar 100 g (4 oz) self raising flour 100 g (4 oz) plain flour 1 tsp mixed spice 2 tsp ground ginger 1 tsp bicarbonate of soda pinch salt 150 ml (¼ pint) milk 2 eggs beatenGinger cake Dish: Dish 8” Square pyrex 1.Place butter, syrup, treacle and sugar in a bowl and heat on HIGHpower for 1-2 mins or until fat has melted 2.Place flour, spices, bicarb and salt in a large bowl. Stir in treacle mixture and mix well. Stir in milk and eggs and beat until smooth. 3.Pour into cake dish and cook on MEDIUMpower for 8- 9 mins or until set around the edges. The cake will appear slightly wet in the centre, but will continue cooking as it cools.
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 until soft and gradually add cocoa powder and icing sugar. Lastly adding milk as required. Ingredients Pudding: 75 g (3 oz) plain chocolate 30 ml (2 tbsp) milk 175 g (6 oz) margarine 175 g (6 oz) light muscovado sugar 2 eggs 175 g (6 oz) fresh white breadcrumbs 30 ml (2 tbsp) cocoa powder Sauce: 225 g (8 oz) vanilla flavoured toffees 150 ml ( 1 / 4pt) milk 15 g (1 / 2oz) butter Chocolate saucy puddingwith toffee sauce Dish: 1.2 litre (2 pt) pudding basin Oven accessory: glass turntable 1.Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper. 2.Melt the chocolate with the milk on HIGH power for 1 min. and mix until smooth. 3.Mix the margarine and sugar together, add the cooled chocolate and eggs. 4.Add the breadcrumbs and cocoa powder and mix well. Fill the basin with the mixture and cook on HIGH power for 6-7 mins. or until cooked. Leave to stand for 5 mins. before turning out. 5.Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on HIGH power for 2-3 mins. or until smooth. Stir vigorously and pour over the pudding. Ingredients 175 g butter 175 g dark brown sugar Grated rind 1 lemon 3 eggs beaten 225 g plain flour 2 tsp ground spice 225 g raisins 225 g sultanas 50 g glace cherries 50 g chopped mixed nuts 1 tbsp treacle 3 tbsp brandyFruit cake Dish: 7” soufflé dish greased and lined 1. Cream butter and sugar until light and fluffy. Mix in the lemon rind. Beat in the eggs 2.Fold in the flour, spice and the rest of the ingredients. 3.Cook on LOWpower for 20 mins. Desserts
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 mixture over the bread, sprinkle with nutmeg and leave to stand for 15 mins. Cook on Combination: CONVECTION 190°C + SIMMER powerfor 20-25 mins. or until set and browned. Ingredients 150 g (5 oz) self-raising flour pinch of salt 50 g (2 oz) caster sugar 50 g (2 oz) suet 1 egg 150 ml ( 1 / 4 pt) milk 30 ml (2 tbsp) jam or golden syrup Optional: Add 1 tbsp of sultanas. Steamed suet sponge puddingServes 4 Dish: 1 litre (2 pt) pudding basin Oven accessory: glass turntable 1.In a mixing bowl, sift together the flour and salt. Stir in sugar and suet. 2.Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency. 3.Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on HIGH power for 5-5 1 / 2 mins. until firm. Ingredients 100 g (4 oz) butter or margarine 50 g (2 oz) light brown sugar 30 ml (2 tbsp) golden syrup 225 g (8 oz) rolled oats 450 g (1 lb) plums, stoned and thinly sliced 5 ml (1 tsp) ground cinnamonPlum & oat layerMakes 8 slices Dish: 20 cm (8") ceramic flan dish Oven accessory: glass turntable + metal tray 1.Place the butter, sugar and syrup in a bowl. Cook on HIGH power for 1-2 mins. or until melted. Stir in the rolled oats. 2.Spread half the oat mixture into the dish. Arrange the plums over the top in overlapping rows and sprinkle with cinnamon. 3.Sprinkle the remaining oat mixture over the plums and gently press down. 4.Cook on Combination: CONVECTION 220°C + LOW power for 8-10 mins. or until the mixture is firm and golden brown. 5.Cut into slices while hot, then allow to cool in the dish.
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 removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 mins. For 2 baked apples cook for 3-5 mins. Ingredients 1 cooking apple, peeled and grated 1 carrot, peeled and grated 1 orange, juice and grated rind of 400 g (14 oz) mixed dried fruit 45 ml (3 tbsp) brandy 15 ml (1 tbsp) black treacle 50 g (2 oz) self-raising flour pinch of salt 15 ml (1 tbsp) cocoa 5 ml (1 tsp) mixed spice 3 ml ( 1 / 2tsp) nutmeg 100 g (4 oz) shredded suet 150 g (5 oz) fresh breadcrumbs 50 g (2 oz) mixed peel 50 g (2 oz) flaked almonds 2 eggs, beaten Christmas puddingServes 6-8 Dish: 1.3 litre (21 / 2pt) pudding basin lightly greased Oven accessory: glass turntable 1.Place apple and carrot in a large bowl. Cover and cook on HIGHpower for 5 mins. Beat well to make a thick puree. 2.Stir in juice, rind and mixed fruit. Cook on HIGHpower for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients. 3.Press into the pudding basin. Cover with greaseproof paper and cook on HIGHpower for 4 mins. Stand for 5 mins. Cook on HIGHpower for another 2 mins. or until just firm. N.B. One of the advantages of using your microwave to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.
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 unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white. Eggs The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times. Combination cooking. DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins. Ingredients 125 g (4 oz) butter 200 g (7 oz) dark chocolate (72% cocoa solids) 175 g (6 oz) soft brown muscovado sugar 2 eggs, beaten Few drops of vanilla essence 50 g (2 oz) plain flour 5 ml (1 tsp) baking powderLuscious chocolate brownies Dish: 18 cm (7") square dish, lined Oven accessory: glass turntable + metal tray 1.Melt the butter with 50 g of the chocolate in a bowl on MEDIUMpower for 1 minute 30 seconds. 2.Put the eggs, sugar and vanilla essence in a bowl, then sift in the flour and baking powder. 3.Stir in the melted chocolate and butter mixture and mix well. 4.Chop the remaining chocolate into rough chunks and stir into the brownie mixture. 5.Spoon into the dish, spread evenly and cook on metal tray, Combination: CONVECTION 220°C + SIMMER power for 9-12 minutes until firm. Ingredients 225 g (8 oz) self-raising flour pinch salt 5 ml (1 tsp) baking powder 50 g (2 oz) butter 25 g (1 oz) caster sugar 50 g (2 oz) sultanas 100 ml (3 1 / 2fl oz) milk beaten egg to glaze Fruit scones Makes 12 Dish: baking sheet (round) Oven accessory: glass turntable + metal tray 1.Preheat oven on CONVECTION 210°C. 2.Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine breadcrumbs. Add sugar and sultanas. 3.Make a well in the centre and stir in enough milk to form a soft dough. 4.Knead lightly. Pat out to 2cm ( 3 / 4") thick and cut into 10 rounds with a 5 cm (2") cutter. Place on baking sheet, brush with beaten egg and cook on CONVECTION 210°Cfor 15 mins. or until well risen and golden brown.
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 12 Dish: 2 x 6 hole muffin tin + 12 paper muffin cases Oven accessory: glass turntable + metal tray 1.Melt the butter on HIGHpower for 10-20 seconds. Combine the streusel topping ingredients to make a soft dough and reserve. Chill. 2.Sift together the flour, baking powder, sugar and salt. Add the lemon rind and the fruit. 3.Melt the butter on HIGHpower for 30 seconds - 1 minute, mix in the buttermilk, egg and vanilla essence. Lightly stir in the flour mixture and divide between 12 muffin cases. 4.Crumble small amounts of streusel topping over each muffin and cook in two batches in preheated oven on CONVECTION 180°Cfor 22 minutes, until browned and well risen. Ingredients 75 g (3 oz) self-raising flour 75 g (3 oz) porridge oats 50 g (2 oz) dark muscovado sugar 75 g (3 oz) butter For the Topping: 25 g (1 oz) butter 3 eggs, beaten 175 g (6 oz) light muscovado sugar 150 g (5 oz) raisins 75 g (3 oz) dessicated coconut 1 lemon, grated rind plus 30 ml juiceLemon and raisin flapjacks Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased Oven accessory: glass turntable + metal tray 1.Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the greased dish and press until smooth. 2.Cook on HIGHpower for 3 mins. or until firm. Allow to cool. 3.Place the butter in a small bowl and cook on HIGHpower for 30 - 60 seconds or until melted. 4.Mix all the topping ingredients together. 5.Pour over the base and cook on Combination: CONVECTION 220°C + SIMMER power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces and allow to cool.
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 continue to cook until setting point is reached – approx. 15-25 mins. Test regularly for setting point. Sterilizing jars Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam. If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe. Dish size Always use a very large pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave. DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT. Covering Do not cover preserves whilst cooking, apart from if recommended in the recipe. WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE BABIESʼ BOTTLES. (See details on page 48) DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE. Setting point To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top. Preserves
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 mins. 4.Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp. 5.Stir the shredded rind into the hot juice and cook uncovered on HIGHpower for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved. 7.Cook on HIGHfor 8 mins covered with pierced clingfilm. Stir in the butter and cook uncovered to setting point 18-20 mins. 8.Leave to stand for 10 mins then pour into warmed sterilized jars. N.B Do not double this recipe as it will boil over. Ingredients 4 lemons, grated rind and juice of 450 g (1 lb) caster sugar 4 eggs, beaten 100 g (4 oz) butterLemon curdMakes 2 lbs Dish: large bowl Oven accessory: glass turntable 1.Place all ingredients in bowl. Mix well. 2.Cook on HIGHpower for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked). 3.The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper and a jam pot cover.