Panasonic Nn Ct579s Owners Manual
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69 Soups and starters Ingredients 25 g (1 oz) butter 1 medium onion coarsely chopped 700 g (1 1/2Ib) carrots thickly sliced 1 litre ( 1 3/4pints) vegetable stock Grated zest of 1/2orange 90 ml (6 tbsp) orange juice 60 ml (4 tbsp) crème fraiche salt and black pepper 15 ml (1 tbsp) fresh chives, cut into pieces Carrot & orange soupServes 4 Dish 3 litre (6pt) bowl Oven Accessory: glass turntable 1. Place the butter and onion in a large bowl. cook on HIGH power for 3-4 mins. or until soft. 2. Add the carrots. Cover and cook on HIGHpower for 8-10 mins. or until the vegetables are softened. Stir halfway. 3. Add stock and orange zest. Cover and cook on HIGHpower for 5 mins. theLOWpower for 15 mins. or until the carrots are soft. 4. Place the liquidiser and puree until smooth. 5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste. Cover and cook on MEDIUMpower for 3-4 mins. or until piping hot. 6. Garnish with fresh chives. Ingredients 15 ml (1 tbsp) olive oil 1 medium onion, coarsely chopped 2 cloves garlic, crushed 700 g (1 1/2lb) sweet potatoes, peeled and chopped 1 large red pepper, deseeded and chopped 725 ml (1 1/4pints) vegetable stock 150 ml ( 1/4pt) coconut milk salt and pepper Sweet potato soupServes 4 Dish: 3 litre (6pt) bowl Oven accessory: glass turntable 1.Place the oil, onion and garlic in a large bowl. Place on base of oven and cook on MEDIUMpower for 3 minutes, on until soft. 2.Add the potato and pepper and cook on MEDIUMpower for 5 mins. Add stock, cover and cook MEDIUMpower for 15 mins, or until the potatoes are soft, stirring halfway. 3.Cool. Place in liquidiser and puree until smooth. Stir in the coconut milk and season to taste. 4.Cover and cook on MEDIUMpower for 3 mins. or until piping hot.
70 Ingredients 250 g (9 oz) ready made puff pastry 30 ml (2 tbsp) olive oil 300 g (11 oz) onions peeled and sliced 25 g (1oz) pine nuts 100 g (4 oz) feta cheese crumbled 50 g (2 oz) pitted black olives roughly chopped 50 g (2 oz) sun-dried tomatoes (in oil or rehydrated, roughly chopped 15 g ( 1/2oz) capers salt and freshly ground black pepper fresh oregano sprigs to garnish Onion and feta cheese tartletsServes 6 Dish: 3 litre (6 pint) bowl and baking sheet 32x23cm (12 1/2x 9 inches) Oven accessory: Metal tray 1.Roll out the puff pastry and cut into 6 circles each 7.5cm (3 inches) in diameter. Chill pastry for 30 mins. 2. Put oil and onions into large bowl and cook onHIGH power for 10-12 mins. or until slightly browned. Cool for 5 minutes. 3.Preheat oven on CONVECTION 200˚C with metal tray and baking sheet. 4.Stir nuts, cheese, olives, sun-dried tomatoes and capers into onion mixture. Season well. 5.Place pastry circles on the baking sheet and prick with a fork. 6. Divide the onion mixture among the pastry circles. 7.Cook on CONVECTION 220˚Cfor 10 mins. Baked stuffed tomatoesServes 4 Dish: Shallow heatproof dish Oven accessory: glass turntable + metal tray 1.Slice the tops off the tomatoes. Deseed, scoop out the centre and discard. 2.Drain tomatoes upside down on kitchen paper then place tomatoes right way up in heatproof dish. 3.Sprinkle inside with salt and pepper and dried basil. 4.Break in whole egg, and cover the top with slices of mozzarella cheese. 5.Cook in preheated oven on CONVECTION 190˚C + SIMMER for 20-25 mins. or until browned on top. Ingredients 4 beef tomatoes seasoning 3 ml ( 1 / 2tsp) dried basil 4 eggs 200 g (7 oz) mozzarella cheese
71 Pork and chicken terrineServes 4-6 Dish: 900 g (2 lb) Pyrex®loaf dish Oven accessory: glass turntable + metal tray 1.Line base and sides of loaf dish with bacon rashers, stretching each rasher slightly with a knife. Reserve 3-4 rashers for top. 2.Chop pork and chicken coarsely in a food processor. Place in bowl. Process onions and garlic coarsely. 3.Mix together meat, onions, garlic, nuts, peppercorns, brandy, basil, parsley, salt and pepper. Bind together with the egg. 4.Spread half the mixture in the dish. Layer ham on top of the mixture and then spread remaining meat mixture on top. Lay reserved bacon on top. Cover with a piece of greaseproof paper. 5.Cook on Combination: CONVECTION 160°C + WARM power for 40 mins. or until firm. Ingredients 250 g (9 oz) streaky unsmoked bacon, derinded 225 g (8 oz) pork fillet 225 g (8 oz) chicken breast 1 onion, finely chopped 2 cloves garlic 100 g (4 oz) pistachio nuts, shelled 15 ml (1 tbsp) green peppercorns 30 ml (2 tbsp) brandy 5 ml (1 tsp) dried basil 15 ml (1 tbsp) parsley, chopped salt and pepper 1 egg, beaten 225 g (8 oz) thick slice of ham, cut into thin strips Goats cheese & basil ciabattaServes 4 Oven accessory: glass turntable, metal tray + wire rack 1.Halve the rolls, rub each half with garlic and place on the wire rack on metal tray. Cook on GRILL 1for 3-4 minutes or until lightly toasted. 2.Slice the tomato and goats cheese. Quarter the olives. 3.Top each half with the sliced tomato, crumble the goats cheese and olives. Drizzle with olive oil and place on the wire rack on the metal tray. Cook on GRILL 1 for 5-7 minutes or until the cheese is golden and bubbling. 4.Sprinkle with basil and season with pepper. Serve immediately. Ingredients 2 ciabatta rolls 1 clove garlic, halved 1 beef tomato 100 g (4 oz) goats cheese 8 stoned black olives 15 ml (1 tbsp) olive oil fresh basil, chopped pepper
72 Fish Fish cooks very well by micro wave as it stays moist and the lingering fish smells left in conventional ovens are avoided. When is fish cooked? Fish is cooked when it flakes easily and becomes opaque. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth. Whole fish If cooking 2 whole fish together, they should be arranged head to tail for even cooking. Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks. Arranging Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid. Liquid Freshfish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water. When cooking frozenfish, add liquid as above for even cooking. Do not sprinkle salt onto fish before cooking as this may make the fish dry. Noise During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.
73 Ingredients 350 g (12 oz) peeled potatoes 25 g (1 oz) butter 1 small onion, finely chopped 200 g (7 oz) can tuna, drained 1 egg, hardboiled, chopped 30 ml (2 tbsp) fresh parsley, chopped 10 ml (2 tsp) lemon juice salt and pepper 1 egg, beaten 100 g (4 oz) breadcrumbsTuna fish cakesServes 4 Oven accessory: glass turntable + metal tray + wire rack 1.Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until cooked. Drain. 2.Place butter and onion in a bowl, cover and cook on HIGH power for 4 mins. or until soft. Add potatoes and mash. 3.Stir in tuna, hard boiled egg, parsley and lemon juice, season well. 4. Shape into 8 cakes and coat in beaten egg and breadcrumbs. 5.Place on metal tray on wire rack and cook on Combination: CONVECTION 220˚C + WARM power for 12-15 mins. or until brown, turning halfway. Ingredients 450 g (1 lb) white fish 50 g (2 oz) butter 50 g (2 oz) flour 450 ml ( 3 / 4 pt) milk 300 ml (1 / 2 pt) white wine 450 g (1 lb) mixed seafood 6 gherkins, diced 15 ml (1 tbsp) fresh parsley 10 ml (2 tsp) dill salt and pepper Rosti topping: 450 g (1 lb) peeled potatoes 15 ml (1 tbsp) capers 50 g (2 oz) butter, melted 50 g (2 oz) cheddar cheese, grated Special occasion fish pieServes 4 Dish: gratin dish Oven accessory: glass turntable + metal tray 1.Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on HIGH power for 4-5 mins or on AUTO FISH program. Drain, skin, bone and flake. 2.Make the sauce by melting the butter in a large jug on HIGH power for 1 min. Add the flour and stir well. Mix in the milk and wine and cook on HIGH power for 4-5 mins. Stir halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish. 3.Grate the potatoes and mix in the capers, melted butter and grated cheese. Place lightly on the fish sauce without pressing firmly to keep the grated form. Cook on Combination: CONVECTION 220°C + SIMMER power for 35-40 mins. or until piping hot and golden.
74 Ingredients 100 g (4 oz) broccoli 100 g (4 oz) cauliflower 1 medium red pepper, diced 198 g (7 oz) can salmon, drained 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml ( 1 / 2 pt) milk 50 g (2oz) grated tasty cheese 150 ml ( 1 / 4 pt) cream (optional) salt and pepper to taste 15 g ( 1 / 2 oz) butter 75 g (3 oz) fresh white breadcrumbs 15 ml (1 tbsp) chopped fresh parsley pinch paprika Salmon & vegetable mornayServes 4 Dish: 20 x 25 cm (8" x 10") dish Oven accessory: glass turntable + metal tray 1.Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and cook on HIGH power for 5-6 mins. or until soft. Drain. 2.Flake salmon and mix with vegetables. 3.Melt butter in jug on HIGH power for approx. 20-30 secs. Stir in flour then milk. Cook on HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese, cream and seasoning. Pour cheese sauce over vegetables and salmon. 4.Melt extra butter in a small bowl on HIGH power for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture. 5.Cook on Combination: 220°C + LOW power for 10-12 mins. or until golden brown. Stuffed citrus troutServes 4 Oven accessory: glass turntable, metal tray and wire rack 1.Wash the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish. 2.Pour over the orange and lime juice. Season and marinade for one hour. 3.Dot with butter, place the fish two at a time on the metal tray on the wire rack. 4.Cook on GRILL 1and LOWfor 10-12 mins. or until crisp and brown. Turn halfway. Repeat with remaining fish. Ingredients 4 trouts, 350 g (12 oz) each Stuffing: 1 bunch spring onions, finely chopped 100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange 2 1 / 2 cm (1”) cube fresh ginger, peeled and grated dash of Soy sauce juice of 1 orange juice of 1 lime black pepper 25 g (1 oz) butter
75 Ingredients 50 g (2 oz) butter 50 g (2 oz) flour 450 ml ( 3 / 4 pt) milk 100 g (4 oz) Cheddar cheese, grated salt and pepper pinch grated nutmeg 450 g (1 lb) frozen spinach 450 g (1 lb) smoked haddock fillet, skinned 50 g (2 oz) breadcrumbs pinch paprika Haddock and spinach florentineServes 4 Dish: 20 cm (8") square dish Oven accessory: glass turntable + metal tray 1.Mix together the butter, flour and milk in a large jug and cook uncovered on HIGH power for 4-5 mins. or until the sauce has thickened, whisking every minute. Stir in half of the cheese and season well with salt, pepper and nutmeg. 2.Place spinach in the dish and cook covered on HIGH power for 6-7 mins. or until cooked. Place in a sieve and drain thoroughly, then place back into the dish. 3.Place the fish in a single layer on top of the spinach. Cover and Cook on HIGH power for 4-5 mins. or until tender. 4.Pour the cheese sauce over the fish to cover it completely. Cook uncovered on HIGH power for 3 mins. then sprinkle the remaining cheese, breadcrumbs and paprika on top. Cook on GRILL 1for 5-6 mins. or until brown and crisp. Ingredients 225 g (8 oz) tomatoes 125 ml (4 fl.oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed 1.2 ltr (2 pt) fish stock salt and black pepper 150 ml ( 1 / 4 pt) dry white wine 4 sprigs thyme small piece of orange peel 4 strands saffron 5 ml (1 tsp) chilli sauce 450 g (1 lb) cod, haddock or coley 450 g (1 lb) mixed seafood 4 large fresh prawns bunch of dill to garnish BouillabaisseServes 6 Dish: 3 litre (6 pt) casserole Oven accessory: glass turntable 1.Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato puree in a large bowl, heat on HIGH power for 1 min. and mix well. Add the onions and leek, cook on HIGH power for 3-4 mins. or until soft. 2.Add the garlic, tomatoes, stock, seasoning, wine, thyme, orange peel, saffron and chilli sauce. Heat on HIGH power for 3-4 mins. Skin the fish, cut into chunks and add to the tomato liquid. Cook on HIGH power for 3-4 mins. or until the fish is cooked. Add the mixed seafood and prawns and heat again for 2-3 mins. on HIGH power or until hot, taking care not to overcook the fish. 3.Serve garnished with dill.
76 Meat and poultry Defrosted joints If the meat has previously been frozen, ensure it is properly thawed before cooking by micro - wave. Defrosted joints of meat must be allowed to STANDfor a minimum of 1 hour.before cooking to ensure the centre is fully defrosted. Fat Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that arenʼt excessively fatty. Standing time Meat and poultry require a minimum of 15 mins. STANDING TIMEwrapped in aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME. Bone Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking. Guidelines Turning Joints and poultry should be turned over halfway through cooking. Shielding Large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with cocktail sticks and do notallow foil to touch the walls of the oven. How to roast a joint by Combination Place the joint on metal tray and place on glass turntable.
77 Tips Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats. When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices. Crispy bacon- place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved. How to roast a joint by microwave To roast basic joints of meat place the joint onto the rack of a microwave roasting set and cover with a dome lid. Alterna tive ly use a large, shallow dish and place the joint on an up turned saucer and cover with cling film. Roasting bags Roasting bags are useful when split up one side to tent a joint for roasting by power and time. Do notuse the metal twists supplied. How to cook small cuts of meat by microwave Some cuts of meat can be cooked successfully by micro wave although due to their short cooking times and no heat source, they will not crisp and brown. They should always be cooked on a microwave rack to lift them out of their juices. Meat and poultry
78 Ingredients 4 chicken portions approx. 1.2 kg (2 1 / 2 lb) in weight 5 ml (1 tsp) mixed herbs salt and pepper 100 g (4 oz) streaky bacon 100 g (4 oz) button mushrooms 1 clove garlic, crushed 450 g (1 lb) whole shallots 30 ml (2 tbsp) brandy 300 ml ( 1 / 2 pt) red wine 300 ml (1 / 2 pt) chicken stock 15 ml (1 tbsp) cornflour Coq au vinServes 4 Dish: large casserole with lid Oven accessory: glass turntable + metal tray 1.Place all ingredients in casserole dish. 2.Cover and cook on Combination: CONVECTION 160°C + WARMpower for 1hr 10 mins. or until cooked through. Stir halfway during cooking. 3.Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour mixed with water. Serve sprinkled with chopped parsley. Ingredients 4 chicken breast fillets, skinned 100 g (4 oz) creamed coconut 45 ml (3 tbsp) lemon juice 30 ml (2 tbsp) soy sauce 30 ml (2 tbsp) vegetable oil 2 garlic cloves, crushed 5 ml (1 tsp) ground turmeric 5 ml (1 tsp) five-spice powder 5 ml (1 tsp) coriander seeds 5 ml (1 tsp) cumin seeds 90 ml (6 tbsp) peanut butter large pinch of chilli powderChicken satayServes 4-6 Dish: 8 wooden skewers Oven accessory: glass turntable + metal tray + wire rack 1.Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor. Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth. 2.Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight. 3.For the serving sauce: Pour 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder and 80 ml water. Cook on HIGH power for 3-4 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl. 4.Thread the chicken onto wooden skewers. Place on wire rack on metal tray and cook on Combination: Convection 220°C + WARMpower for 22 mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.