Panasonic Nn Ct579s Owners Manual
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79 Ingredients 675 g (1 1/2lb) pork ribs 30 ml (2 tbsp) vinegar Sauce: 45 ml (3 tbsp) tomato sauce 45 ml (3 tbsp) soy sauce 45 ml (3 tbsp) honey 5 ml (1 tbsp) dry mustard powder 45 ml (3 tbsp) plum jam Barbeque spare ribsServes 4 Dish: shallow flat based dish Oven accessory: glass tray then metal tray on glass tray 1.Prepare riblets from breast by cutting down between rib bones with a sharp knife. Cut flap end into 2.5 cm (1”) wide strips. 2. Place riblets into a large bowl, cover with water and add the vinegar. 3. Cover and cook on HIGHpower for 8-10 mins. then SIMMERpower for 25 mins. Drain. 4. Combine all sauce ingredients together and heat on MEDIUM for 2 mins. Mix thoroughly. 5. Toss riblets in sauce. Arrange over the base of a shallow dish and cook on Combination: CONVECTION 190°C + SIMMER for 30-40 mins. or until riblets are dark brown and crispy. During this final cooking a lot of the fat bakes out of the riblets, making a delicious finger snack. Ingredients 30 ml (2 tbsp) oil 1 medium onion, chopped 1 green pepper, deseeded and chopped 225 g (8 oz) carrots, sliced 450 g (1 lb) lean pork, cubed 30 ml (2 tbsp) seasoned flour 5 ml (1 tsp) ground bay leaves 5 ml (1 tsp) dried sage salt and pepper 300 ml ( 1 / 2pt) dry cider Dumplings: 175 g (6 oz) self raising flour 75 g (3 oz) suet pinch of salt 5 ml (1 tsp) mustard powder 15 ml (1 tbsp) fresh parsley, chopped 150 ml ( 1 / 4 pt) cold water Casserole pork with herby dumplingsServes 4 Dish: large casserole and lid Oven accessory: glass turntable + metal tray 1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for 5 mins. or until soft. 2.Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and cook on Combination: CONVECTION 160°C + WARM power for 1 hr or until pork is tender. 3.Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley. Add the water to make a stiff dough. Shape dough into 8 round dumplings. 4. When pork is cooked uncover and place dumplings around the edge of dish. Cook uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until dumplings are cooked through.
80 Ingredients 700 g (11 / 2lb) boneless leg of pork, cubed 225 g (8 oz) onion, chopped 450 g (1 lb) parsnips, sliced 1 garlic clove, crushed 15 ml (1 tbsp) ground coriander 5 ml (1 tsp) cumin seeds or ground cumin 30 ml (2 tbsp) flour 300 ml ( 1 / 2pt) beef stock 300 ml (1 / 2pt) apple juice salt and pepper Harvest pork casseroleServes 4-6 Dish: large casserole and lid Oven accessory: glass turntable + metal tray 1.Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin in a large casserole dish. 2.Stir in the flour. 3.Gradually add the stock, apple juice and seasoning. 4.Cover and cook on HIGH power for 15 mins. Stir then cover and cook on Combination: CONVECTION 160°C + WARM power for 1 - 1 1 / 2hours or until the meat is tender. Ingredients 150 g (6 oz) plain flour 3 ml ( 1 / 2 tsp) salt 2 eggs 300 ml ( 1 / 2 pt) milk and water 25 g (1 oz) oil 450 g (1 lb) sausages Toad in the holeServes 4 Dish: 25 x 18 cm (10" x 7") oblong tin Oven accessory: glass turntable + metal tray 1.Preheat oven on CONVECTION 220°C. 2.Sift flour and salt in a bowl. Add egg and half the liquid. Beat until smooth. Gradually stir in remaining liquid. 3.Put oil in tin with sausages on metal tray. Cook on CONVECTION 220°C for 15 mins. 4.Pour in the batter and cook for 30-35 mins. on CONVECTION 220°C or until the batter is well risen and golden brown. Ingredients 350 g (12 oz) leeks, trimmed 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml ( 1 / 2pt) milk 225 g (8 oz) cooked chicken, chopped 100 g (4 oz) ham, chopped 175 g (6 oz) Gruyere cheese, grated 4 frozen individual garlic bread slices Creamy chicken gratinServes 4 Dish: 24 cm (9") round gratin dish Oven accessory: glass turntable + metal tray 1.Slice the leeks and place in a large bowl with the butter. Cover and soften on HIGH power for 3-4 mins. or until softened. 2.Add the flour and mix well. Stir in the milk and heat on HIGH power for 4-5 mins. or until thickened. Stir halfway. Add the chicken, ham and cheese then season and mix well. 3.Pour into the dish and top with the garlic bread slices. Cook on Combination: CONVECTION 220°C + LOW power for 10-15 mins or until piping hot and golden.
81 Ingredients 1 onion, diced 1 clove garlic, crushed 15 ml (1 tbsp) oil 397 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 5 ml (1 tsp) mixed herbs 450 g (1 lb) mince salt and pepperSavoury minceServes 4 Dish: 1.5 litre (3 pt) casserole dish Oven accessory: glass turntable 1.Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft. 2.Place all other ingredients in casserole. Stir well. 3.Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until cooked. Variation: Chilli con carne Add 396 g (14 oz) can red kidney beans drained, 5-10 ml (1-2 tsp) chilli powder, 1 diced green pepper to the ingredients above. Ingredients 675 g (11 / 2lb) braising steak, cubed 3 large onions, sliced thinly 1 clove garlic, crushed 30 ml (2 tbsp) seasoned flour 15 ml (1 tbsp) brown sugar 300 ml ( 1 / 2pt) hot beef stock 300 ml (1 / 2pt) light ale 15 ml (1 tbsp) wine vinegar 5 ml (1 tsp) mixed herbs 2 bay leaves Topping: 8 x 2.5 cm (1") slices of French bread 15 ml (1 tbsp) French mustard 60 ml (4 tbsp) butter, softened 1 clove garlic, crushed Belgian beef casseroleServes 4 Dish: large casserole with lid Oven accessory: glass turntable + metal tray 1.Combine all the casserole ingredients in dish. Cover with lid and cook on Combination: CONVECTION 160˚C + WARM power for 1 hr, or until meat is tender. Remove bay leaves. 2.Blend mustard, butter and garlic. Spread over one side of each bread slice. 3.Uncover casserole and arrange bread on top. Return to oven and cook uncovered on Combination: CONVECTION 160˚C + WARMpower for a further 10 mins. The casserole is ready when the bread slices are crisp and golden.
82 Ingredients 1 quantity of savoury mince (see page 81) double quantity of White Pouring sauce (see page 97) 100 g (4 oz) grated cheese 5 ml (1 tsp) mustard salt and pepper 12 sheets pre-cooked lasagne (or sufficient for 3 layers) 60 ml (4 tbsp) Parmesan cheeseLasagneServes 4 Dish: large rectangular dish approx. 27 x 23 cm (11" x 9") Oven accessory: glass turntable + metal tray 1.Add cheese and seasoning to the hot white sauce. 2.Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer of cheese sauce. 3.Sprinkle Parmesan cheese over the top and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until the pasta is tender and brown and crisp on top. Ingredients 1 medium onion, chopped 2 carrots, chopped 25 g (1 oz) butter 350 g (12 oz) cold cooked beef or lamb, minced 300 ml ( 1 / 2 pt) hot beef stock 3 ml (1 / 2 tsp) Worcestershire sauce 15 ml (1 tbsp) gravy thickening 5 ml (1 tsp) tomato puree salt and pepper 675 g (1 1 / 2 lb) potatoes, cubed 135 ml (9 tbsp) water 30 ml (2 tbsp) milk 25 g (1 oz) cheese Shepherdʼs pieServes 4 Dish: medium casserole Oven accessory: glass turntable + metal tray 1.Place onion, carrots and butter in casserole. Cover and cook on HIGH power for 3-5 mins. or until soft. 2.Add minced meat to vegetables and mix well. Mix together stock, Worcestershire sauce, gravy thickening and tomato puree, pour over meat and season to taste. 3.Cook potatoes with water, covered on HIGH power for 7-8 mins. Drain and mash well with the milk and spread on top of the meat, using a fork to make a pattern on top. 4.Sprinkle with cheese and cook on Combination: CONVECTION 190°C + WARM power for approximately 15-20 mins. or until top is crisp and golden.
83 Ingredients 600 g (11 / 4lb) braising steak, cubed 45 ml (3 tbsp) seasoned flour 600 ml (1 pt) hot beef stock 45 ml (3 tbsp) tomato puree 30 ml (2 tbsp) paprika 5 ml (1 tsp) sugar 60 ml (4 tbsp) soured creamHungarian goulashServes 4 Dish: large casserole + lid Oven accessory: glass turntable + metal tray 1.Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish. 2.Cook on Combination: CONVECTION 160°C + WARM power for 1hr 15 mins, or until the meat is tender. 3.Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles. Ingredients 15 ml (1 tbsp) oil 1 large onion, sliced 3 cloves garlic, crushed Spices and Flavourings: 10 ml (2 tsp) ground coriander 3 ml ( 1 / 2tsp) chilli powder, ground cardamom, ground cloves 15 ml (1 tbsp) garam marsala 15 ml (1 tbsp) ground turmeric 5 ml (1 tsp) ground cumin 30 ml (2 tbsp) flour 15 ml (1 tbsp) tomato puree 450 g (1 lb) shoulder of lamb, cubed juice of 1 lemon 5 ml (1 tsp) sugar 25 g (1 oz) sultanas pinch of salt 450 ml ( 3 / 4pt) hot stock Madras curryServes 4 Dish: large casserole dish with lid Oven accessory: glass turntable + metal tray 1.Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins. 2.Blend in all the spices and cook on HIGH power for 2 mins. 3.Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot stock. 4.Cover and cook on Combination: CONVECTION 160°C + WARM power for 1 hr-1 hr 30 mins. or until meat is tender. Serve with boiled rice and lemon or lime wedges and poppadoms.
84 Ingredients 1 aubergine, sliced salt 30 ml (2 tbsp) oil 2 cloves garlic, crushed 1 medium onion, chopped 396 g (14 oz) can tomatoes 30 ml (2 tbsp) tomato puree 350 g (12 oz) lamb, cooked and finely diced salt and pepper Topping: 2 eggs 150 ml ( 1 / 4pt) single cream 100 g (4 oz) cheese, grated 25 g (1 oz) Parmesan cheese, grated MoussakaServes 4 Dish: 20 cm (8") souffle dish Oven accessory: glass turntable + metal tray 1.Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or until bitter juices run out. Rinse well under cold water and drain. 2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or until softened. 3.Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and season, mix well. 4.Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until topping is puffed and golden. Ingredients 4 chicken joints, skinned Marinade: 2 cloves garlic, crushed 25 g (1 oz) fresh root ginger, grated 10 ml (2 tbsp) ground coriander 5 ml (1 tbsp) ground cumin 5 ml (1 tbsp) ground cinnamon 5 ml (1 tbsp) tumeric 3 ml ( 1 / 2tsp) salt 2 ml (1 / 4 tsp) black pepper 150 ml (1 / 4 pt) natural yoghurt juice of 1 lemon Tandoori chickenServes 4 Oven accessory: wire rack and metal tray on glass tray 1.Cut three slits in each piece of chicken then place in a bowl. Mix all the remaining marinade ingredients and pour over the chicken. Cover and refrigerate for 24 hours. 2.Place chicken joints on wire rack on metal tray. Cook on Combination: CONVECTION 220°C + SIMMER for 27-30 mins. or until the chicken is cooked and baste with remaining marinade. Serve with boiled rice.
85 Ingredients 100 g (4 oz) green lentils 15 ml (1 tbsp) oil 1 large onion, sliced 5 ml (1 tsp) grated root ginger 1 garlic clove, crushed 3 ml ( 1 / 2tsp) turmeric 5 ml (1 tsp) chilli powder 10 ml (2 tsp) curry powder 150 ml ( 1 / 4pt) natural yoghurt 100 g (4 oz) mushrooms, sliced 2 tomatoes, peeled and chopped 300 ml ( 1 / 2pt) hot water 50 g (2 oz) cashew nuts 450 g (1 lb) cooked basmati rice Garnish: hard boiled egg slices and coriander leaves Lentil biryaniServes 4-6 Dish: large casserole Oven accessory: glass turntable 1.Soak the lentils in cold water for 1 hour then drain them. 2.Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until softened. 3.Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for 2 mins. 4.Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power for 25-30 mins. or until the lentils are tender and the liquid has evaporated. 5.Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on HIGH power if necessary. Garnish and serve. Ingredients 175 g (6 oz) easycook brown rice 450 ml ( 3 / 4pt) hot chicken stock 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 medium onion, chopped 15 ml (1 tbsp) oil 150 ml ( 1 / 4pt) soured cream 15 ml (1 tbsp) curry paste 100 g (4 oz) frozen peas 30 ml (2 tbsp) parsley, chopped 2 hardboiled eggs, chopped KedgereeServes 4 Dish: large casserole Oven accessory: glass turntable 1.Place the rice and chicken stock in casserole, cover and cook on HIGHpower for 15-20 mins. or until tender. 2.Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake. 3.Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until softened. 4.Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot. Pasta, rice and beans
86 Ingredients 1 aubergine 2 leeks 1 red, 1 green pepper 1 onion 1 clove of garlic 45 ml (3 tbsp) olive oil 225 g (8 oz) pasta shapes 225 g (8 oz) fresh spinach White Sauce 40 g (1 1 / 2oz) butter 40 g (11 / 2oz) flour 1 pt (600 ml) milk 15 ml (1 tbsp) mustard 50 g (2 oz) Cheddar cheese, grated 150 g (5 oz) Boursin cheese 50 g (2 oz) Cheddar cheese, grated for topping Roast vegetable and pasta gratinServes 4 Dish: 25 cm (10") round shallow Pyrex®dish Oven accessory: glass turntable + metal tray 1.Pre heat oven CONVECTION 220°C. Chop all the vegetables except spinach into bite sized pieces and put in a roasting dish with the oil. Cook on CONVECTION 220°C 25-30 mins. 2.Cook the pasta shapes in 450 ml ( 3 / 4pt) boiling water on HIGHpower for 5-6 mins or until soft. Drain. Wash the spinach and tear into small pieces. 3.Make the white sauce as per instructions on page 97, add the mustard, cheddar and Boursin cheese and stir thoroughly until smooth. Season well. 4.Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish. Sprinkle the top with cheese. 5.Cook on Combination: CONVECTION 220°C + LOW power for 10-15 mins or until golden brown. Ingredients 1 large aubergine, cubed salt 350 g (12 oz) tagliatelle, fresh 1 onion 1 clove garlic, crushed 15 ml (1 tbsp) olive oil 397 g (14 oz) tin of chopped tomatoes 5 ml (1 tsp) basil 15 ml (1 tbsp) tomato puree 15 g ( 1 / 2oz) butter salt and pepper 8-10 black olives, stoned 100 g (4 oz) mozzarella, diced 30 ml (2 tbsp) parmesan cheese, grated Tagliatelle toscanaServes 4 Dish: deep casserole dish Oven accessory: glass turntable + metal tray 1.Sprinkle the aubergine with salt and leave for 20 mins, then rinse and dry. 2.Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until tender. Drain. 3.Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft. Add the remaining ingredients except the mozzarella, tagliatelle and parmesan cheese, cover and cook on HIGH power for 6-8 mins. 4.Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with parmesan and cook on Combination: CONVECTION 220˚C + WARM power for 6-8 mins. or until golden brown and piping hot.
87 Ingredients 1 medium onion, chopped 10 ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded & chopped 2 medium carrots, peeled & thinly sliced 1 small cauliflower, cut into florets 100 g (4 oz) dried apricots, halved 2 cloves garlic, crushed 425 g (15 oz) can chick peas, drained 3 ml ( 1 / 2tsp) each: ground turmeric, ground coriander, ground cumin 5 ml (1 tsp) paprika 2.5 cm (1") fresh root ginger, peeled and finely chopped salt and pepper 450 ml ( 3 / 4pt) hot vegetable stock chopped parsley to garnish Vegetable and chick pea casseroleServes 4 Dish: large casserole dish Oven accessory: glass turntable 1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins. or until starting to soften. 2.Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper and stock. 3.Cover and cook on HIGH power for 15-20 mins, or until vegetables are soft. Stir two or three times during cooking. Serve with couscous or rice and garnish with parsley. Tip To prepare couscous: Place 300 ml ( 1 / 2pt) vegetable stock in a bowl and 1.2 ml (1 / 4tsp) turmeric. Cook on HIGH power for 4 mins. or until boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up with a fork before serving. Ingredients 40 g (11 / 2oz) dried Cep mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9 oz) Arborio rice 300 ml ( 1 / 2pt) hot vegetable stock 12 basil leaves, torn Wild mushroom and basil risottoServes 4 Dish: 3 litre (6 pt) casserole dish Oven accessory: glass turntable 1.Soak mushrooms in 300 ml ( 1 / 2pt) warm water. 2.Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper. 3.Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power. 4.Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGHpower. 5.Stir and add the basil. Continue to cook for the final 5 mins. on HIGHpower. Leave to stand for approx. 10 mins and then stir with a fork.
88 Ingredients 100 g (4 oz) tasty grated cheese 100 g (4 oz) smoked ham, diced 1 tomato, deseeded and chopped 60 ml (4 tbsp) sour cream 15 ml (1tbsp) mayonnaise 10 ml (2 tbsp) wholegrain mustard 8 croissants pepperStuffed croissantsServes 4 Oven accessory: enamel tray + glass turntable 1.Combine all the filling ingredients in a bowl. 2. Slit in back of each croissant and fill with mixture. 3. Place 4 croissants on enamel tray and cook on Combination: GRILL 1 + SIMMERMicro for 5-6 mins. Repeat with the remaining 4 croissants. Ingredients 150 ml (1 / 4pt) Dolmio®sauce or Passata 100 g (4 oz) garlic sausage, cubed 1 clove garlic, crushed 1 small onion, diced 4 large muffins, halved 100 g (4 oz) cheese, grated 56 g can anchovy fillets black olives to garnishMuffin pizzasServes 4 Oven accessory: glass turntable + wire rack + metal tray 1.Place Dolmio®sauce, sausage, garlic and onion in a bowl and mix well. 2.Arrange muffin halves, 4 at a time on wire rack and toast on GRILL 1for 3-4 mins. or until browned. 3.Spread muffins with the mixture. Top with cheese, anchovies and olives. 4.Cook on Combination: GRILL 1 + WARM powerfor 4-6 mins. or until cheese has melted and is beginning to brown. Cheese and egg dishes