Panasonic Nncf778sbpq Owners Manual
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89 Ingredients 60ml (4tbsp) natural low fat yogurt 30ml (2tbsp) sun-dried tomato pesto 30ml (2tbsp) chopped fresh parsley or dill 2 x 175g (6oz) cod or haddock fillets, skinned Sun Dried Tomato Fish Bake Serves 2 Oven Accessory: Glass tray and wire shelf in upper position Mix the yoghurt, pesto and 1 tbsp of the parsley or dill and season well. Place fish fillets on Glass tray and pour over the yoghurt sauce. Place on wire shelf and cook on GRILL 2 + MEDIUM MICROWAVEfor 8-9 mins. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread. 2 Ingredients juice of ½lemon 100g (4oz) fresh pesto sauce salt & pepper 4 x 175g (6oz) thick cut haddock, cod or salmon fillets 700g (1lb 8oz) waxy new potatoes (such as charlotte) 2 medium red onions 1 red pepper, seeded 1 yellow pepper, seeded 1 orange pepper, seeded 2 garlic cloves, crushed 30ml (2tbsp) extra virgin olive oil 100g (4oz) black olives, chopped (optional) lemon wedges and crisp green salad, to serve Mediterranean Fish Bake Serves 4 Dish: large ovenproof rectangular dish Oven Accessory: wire shelf in lower position Mix lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade in the fridge for 1-2 hours. Cut vegetables into even sized chunks and toss with the garlic and oil. Place in the ovenproof dish on the wire shelf and cook onCONVECTION 220°C + GRILL 2 + SIMMER MICROWAVE for 15 mins. Turn. Cook on CONVECTION 220°C + GRILL 2 + SIMMER MICROWAVEfor a further 15 mins. Scatter the black olives over the vegetables and place the fish and marinade on top of the vegetables. Cook on CONVECTION 220°C + GRILL 3 + LOW MICROWAVE for 15-20 mins. or until cooked through. 4 Fish
Meat and Poultry Defrosted joints If the meat has previously been frozen, ensure it is properly thawed before cooking. Defrosted joints of meat must be allowed to STAND for up to an 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 meat that isn't excessively fatty. Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quali- ty meats.Standing time Meat and poultry joints require a minimum of 15 mins. STANDING TIME. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME. Turning Joints and poultry should be turned over halfway through cooking. Roasting bags Roasting bags are useful when split up one side to tent a joint for roasting by microwave and time. Do not use the metal twists supplied when operating with microwave. Ingredients 4 x 225g (8oz) boneless skinless chicken breasts, cut into small chunks 50g (2oz) plain flour 15ml (1tbsp) oil 15g ( ½oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5oz) mushrooms, sliced 15ml (1tbsp) Dijon mustard 200 ml (7 fl.oz) hot chicken or vegetable stock 200 ml (7 fl.oz) dry white wine 225g (8oz) baby new potatoes, halved 225g (8oz) baby carrots halved 100g (4oz) asparagus tips 100g (4oz) frozen broad beans 45ml (3tbsp) double cream 30ml (2tbsp) mixed fresh parsley and tarragon, chopped crusty bread, to serve Chicken Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Coat chicken with flour and place in fridge. Place oil, butter, garlic, shallots and mushrooms into casserole. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add chicken. Then stir in stock and wine. Add potatoes and carrots. Cover casserole, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 1 hr stirring halfway. Stir in asparagus, broad beans and cream and cook on CONVECTION 160°C + WARM MICROWAVEfor a further 30 mins. Stir in herbs and serve with crusty bread. 4 90
Ingredients 1 kg (2lb2oz) pork spare ribs 150 ml (¼ pt) water For the glaze 150g (5oz) orange marmalade preferably shred less or fine shred 25g (1oz) dark muscovado sugar 100ml (4fl.oz) fresh orange juice 5cm (2 inch) piece fresh root ginger, peeled and coarsely grated 75ml (5 tbsp) tomato ketchup 30ml (2 tbsp) white wine vinegar Serves 4 Dish: 20 x 25 cm (8 x 10 inch) rectangular dish, large bowl Oven Accessory: no accessory then wire shelf in lower position. Place the ribs in a single layer in dish with the water. Cover and place on base of oven and cook on MEDIUM MICROWAVEfor 10 mins. Drain. Meanwhile, mix together all the ingredients for the glaze in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for 5 mins. Pour glaze over ribs and place dish on shelf. Cook on Combination:230°C + GRILL 3 + LOW MICROWAVEfor 20-25 mins. Turn halfway and baste.. 4 Meat and Poultry Sticky Ribs Ingredients 30 ml (2tbsp) oil 1 medium onion, chopped 1green pepper, deseeded and chopped 225g (8oz) carrots, sliced 450g (1lb) lean pork, cubed 30 ml (2tbsp) seasoned flour 5 ml (1tsp) ground bay leaves 5 ml (1tsp) dried sage salt and pepper 300 ml ( ½ pt) dry cider Dumplings: 175g (6oz) self raising flour 75g (3oz) suet pinch of salt 5 ml (1tsp) mustard powder 15 ml (1tbsp) fresh parsley, chopped 150 ml ( ¼ pt) cold water Pork with Herby Dumplings Serves 4 Dish: 3 litre (6 pt) large casserole with lid Place oil, onion, green pepper and carrots in casserole. Cover and place on base of oven and cook on MEDIUM MICROWAVE for 5 mins. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients. Place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 1hr or until pork is tender. 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. When pork is cooked, uncover and place dumplings around the edge of dish. Cook uncovered on CONVECTION 160°C + WARM MICROWAVEfor 15 mins. or until dumplings are cooked through. 4 91
Ingredients 150g (5oz) plain flour 3 ml (½ tsp) salt 2 eggs 150 ml ( ¼ pt) milk 150 ml (¼ pt) water 15-30 ml (1-2tbsp) oil 450g (1lb) sausages Serves 4 Dish: 27 x 22 cm (10½" x 8½”) oblong tin Oven Accessory: enamel shelf in lower position Preheat oven on CONVECTION 220°C. Sift flour and salt in a bowl. Add eggs and half the liquid. Beat until smooth and gradually stir in remaining liquid. Put oil and sausages in tin and place on enamel shelf. Cook on CONVECTION 220°Cfor 15 mins. Pour in the batter and cook on CONVECTION 220°Cfor a further 30-35 mins. or until the batter is well risen and golden brown. 4 Toad in the Hole Ingredients 10ml (3/4 tbsp) ground ginger 3ml (½ tsp) coarsely ground black pepper 8ml (1 ½ tsp) ground cinnamon 10ml (3/4 tbsp) turmeric 15 ml (1tbsp) paprika 3ml ( ½ tsp) chilli powder/flakes 800g (1lb12oz) cubed boneless lamb 30ml (2tbsp) oil 300g (11oz) onions, chopped 2 crushed garlic cloves 3ml ( ½ tsp) salt 150g (5oz) sliced carrots 150g (5oz) ready to eat dried apri- cots, chopped 40g (1 ½ oz) sultanas or seedless raisins 65g (2 ½ oz) toasted flaked almonds 10ml (3/4 tbsp) honey 150 ml (¼pint) tomato juice 400g (14oz) can chopped tomatoes 300ml ( ½ pint) vegetable stock Serves 6 Dish: 3 litre (6 pt) large casserole with lid Put spices into bowl and mix well. Add lamb and evenly coat with spices. Place oil, onions and garlic in casserole. Place on base of oven and cook on MEDIUM MICROWAVEfor 5 mins. Add lamb mixture and mix thoroughly. Stir in remaining ingredients and cover. Cook on CONVECTION 160°C + WARM MICROWAVEfor 1-1 ½hours or until tender, stir halfway. Spicy Lamb Tagine 6 Meat and Poultry 92
Ingredients 50g (2oz) creamed coconut 275ml (½ pt) boiling water 500g (1lb2oz) lamb fillet, cut into strips about 4cm (1 ½ ”) long 2 garlic cloves 2.5 cm (1") fresh root ginger, finely grated 30ml (2tbsp) Thai green curry paste 1 lime, grated rind and juice 30ml (2tbsp) fresh coriander Serves 4 Dish: 1.5 litre (3pt) casserole with lid Mix the coconut with the boiling water. Mix all the remaining ingredients except the coriander with the lamb and leave to marinade in the fridge for 30 mins. Combine the coconut and the lamb mixture and stir well. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 55-60 mins stirring halfway. Garnish with fresh coriander. Thai Lamb Curry 4 Ingredients 4 x chicken breasts 600g (1lb 5oz), boneless and skinless Suggested Marinades: Ginger and Soy 10ml (2tsp) sesame oil 30ml (2tbsp) light soy sauce 15ml (1tbsp) white wine 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated Lemon and Honey 2 lemons, juice and zest 30ml (2tbsp) honey 1 garlic clove, crushed Lemon and Thyme 1 lemon, juice and zest 45ml (3tbsp) white wine thyme, 4-5 sprigs Sesame and Honey 30ml (2tbsp) honey 15ml (1tbsp) dark soy sauce 25g (1oz) toasted sesame seeds Serves 4 Dish: shallow dish Mix the selected marinade ingredients together. Pour marinade over chicken directly in dish and leave to marinate for 2-3 hrs in the fridge. Place the chicken in an oven proof dish. Pour over half the marinade cover. Cook chicken on LOW MICROWAVE for 7 mins. Pour the remaining marinade over the chicken and continue cooking on LOW MICROWAVE for 8-10 mins. NOTE:For 2 chicken breasts 300g (10oz) the marinade quantities should be halved and total cooking time on LOW MICROWAVEshould be reduced to 10 mins. 4 Marinaded Chicken Breasts Meat and Poultry 93
Ingredients 15 ml (1tbsp) oil 1 large onion, sliced 3 cloves garlic, crushed 10 ml (2tsp) ground coriander 3ml ( ½ tsp) chilli powder, ground cardamom, ground cloves 15ml (1tbsp) garam masala 15ml (1tbsp) ground turmeric 5ml (1tsp) ground cumin 25g (1oz) flour 15 ml (1tbsp) tomato puree 450g (1lb) shoulder of lamb, cubed juice of 1 lemon 5 ml (1tsp) sugar 25g (1oz) sultanas pinch of salt 450 ml ( 3/4pt) hot stock Madras Curry Serves 4 Dish: 3 litre (6pt) large casserole with lid Place the oil, onion and garlic in casserole dish. Place on base of oven and cook on MEDIUM MICROWAVE for 3 mins. Blend in all the spices and stir in the flour and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on CONVECTION 160°C + WARM MICROWAVEfor 1hr-1hr 30 mins. until meat is tender, stirring occationally. Serve with boiled rice and lemon or lime wedges and poppadoms. 4 Meat and Poultry Ingredients 100g (4oz) ciabatta breadcrumbs 75g (3oz) gruyere cheese, grated salt and pepper 4 x 150g chicken breast fillets, boneless and skinless 50g (2oz) garlic mayonnaise Serves 4 Oven Accessory: Glass tray + wire shelf in lower position Mix the breadcrumbs with the cheese and season well. Dip each chicken breast in the garlic mayonnaise and then the crumbs until coated. Place on the Glass tray on the wire shelf and cook on CONVECTION 240°C + GRILL 3 + SIMMER MICROWAVEfor 20-25 mins. Slice the chicken and serve. 4 Cheesy Chicken Breasts 94
Ingredients 3 cardamom pods½ cinnamon stick 3ml (½ tsp) cumin seeds 5ml (1tsp) garam masala 5ml (1tsp) chilli flakes 2.5cm (1”) fresh root ginger 1garlic clove, crushed 25g (1oz) ground almonds 45ml (3tbsp) natural yoghurt 600g (1lb5oz) skinless chicken breast, cut into chunks 15ml (1tbsp) olive oil 2 onions, finely chopped 150ml ( ¼ pt) single cream 30ml (2tbsp) coriander, chopped Serves 4 Dish: 3 litre (6pt) large casserole with lid Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic, almonds and yoghurt into a non metallic bowl. Add chicken and stir well. Leave to marinate in the fridge for 2-3 hours. Place oil and onions in casserole. Place on base of oven and cook on HIGH MICROWAVEfor 2 mins. Stir chicken into onions. Place casserole on base and cook on MEDIUM MICROWAVE for 15 mins. Stir. Cook for a further 10-15 mins on SIMMER MICROWAVE.Stir in cream and coriander and cook on MEDIUM MICROWAVEfor 3 mins. or until hot. Chicken Pasanda Ingredients1 onion, chopped 1 clove garlic, crushed 5 ml (1tsp) oil 400g (14oz) can chopped tomatoes 150ml (5fl.oz) red wine 30 ml (2tbsp) tomato puree 5 ml (1tsp) mixed herbs 500g (1lb1oz) mince salt and pepper Serves 4 Dish: 1.5 litre (3 pt) casserole dish with lid Place onion, garlic and oil in casserole. Place on base of oven and cook on MEDIUM MICROWAVEfor 3 mins. Place all other ingredients in casserole. Stir well. Cover, cook on HIGH MICROWAVEfor 10 mins. then MEDIUM MICROWAVEfor 15-20 mins. or until cooked. Variation: Chilli Con Carne Add 400g (14oz) can red kidney beans drained, 5-10 ml (1-2tsp) chilli powder and 1 diced green pepper with the onion garlic and oil. Savoury mince 4 4 Meat and Poultry 95
Ingredients700g (1½ lb) potatoes, cubed 30ml (2tbsp) milk 1 medium onion, chopped 2 carrots, chopped 25g (1oz) butter 350g (12oz) beef or lamb, minced 275ml ( ½ pt) hot beef stock 3ml (½ tsp))Worcestershire sauce 15ml (1tbsp) gravy thickening 5ml (1tsp) tomato puree salt and pepper 25g (1oz) cheese Shepherdʼs Pie Serves 4 Dish: shallow dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Place potatoes in a dish with 3tbsp water. Cover, place on base of oven and cook on AUTO POTATO PROGRAMor on MEDIUM MICROWAVEfor 10-12 mins until soft. Drain and mash well with the milk. Place onion, carrots and butter into dish. Place on base of oven and cook on MEDIUM MICROWAVEfor 5 mins. or until soft. Add minced meat to vegetables. Then add stock, Worcestershire sauce, gravy thickening and tomato puree and season to taste. Cook on HIGH MICROWAVE for 15 mins then spread potato on top of the meat, using a fork to make a pattern on top. Sprinkle with cheese. Place dish on wire shelf and cook on CONVECTION 190°C + WARM MICROWAVEfor approximately 25-30 mins. or until top is crisp and golden.. 4 Meat and Poultry Ingredients 2 large aubergines 1 garlic clove, crushed 1 medium onion, chopped 250g (9oz) minced beef 400g (14oz) tin chopped tomatoes 25g (1oz) pitted black olives, chopped 2tsp dried oregano 2tbsp tomato puree 100g (4oz) sliced crusty bread 50g (2oz) parmesan freshly grated Serves 4 Dish: 1.5 litre (3 pt) casserole dish with lid Oven Accessory: enamel shelf in lower position then no accessory then Glass tray + wire shelf in lower position. Preheat oven on CONVECTION 220°C. Place the whole aubergines on the enamel shelf and cook on CONVECTION 220°Cfor 15 mins. or until soft. Remove from oven and cool. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely. Place garlic and onion in dish. Place on base of oven and cook on MEDIUM MICROWAVEfor 3 mins. Add beef, tomatoes, aubergine flesh, olives, oregano, and tomato puree. Cover and cook on HIGH MICROWAVEfor 12 mins. Use the bread to make breadcrumbs. Mix 40g (1 ½oz) of the parmesan with the breadcrumbs and add to beef mixture. Fill the aubergine skins with the filling. Place aubergines on Glass tray and sprinkle with the remaining parmesan. Place tray on wire shelf and cook on CONVECTION 220°C + GRILL 1 + WARM MICROWAVEfor 20-25 mins. 4 Stuffed Aubergines 96
Ingredients 675g (1½ lb) braising steak, cubed 50g (2oz) seasoned flour 2 large onions, sliced thinly 1 clove garlic, crushed 575ml (1 pint) cream stout 15g ( ½ oz) brown sugar 15 ml (1tbsp) wine vinegar 5 ml (1tsp) mixed herbs Serves 4 Dish: 3 litre (6pt) large casserole with lid Coat the beef in the seasoned flour and place in casserole. Add the remaining casserole ingredients. Cover with lid, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 1 ¼- 1½ hrs or until tender. Stir halfway. Belgian Beef Casserole Meat and Poultry Ingredients Filling: 450g (1 lb) braising steak, cubed 25g (1oz) seasoned flour 150g (5oz) mushrooms, sliced 1 onion, chopped 1 clove garlic, crushed 5ml (1tsp) thyme 275ml ( ½ pt) hot beef stock 275ml (½ pt) cream stout Pudding: 175g (6oz) self-raising flour pinch salt 75g (3oz) suet cold water to mix 15 ml (1tbsp) cornflour Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin Coat the steak in seasoned flour and add to casserole with all the filling ingredients. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with cold water. Roll out 3/4 of the pastry to line basin. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on HIGH MICROWAVEfor 2 mins. stirring once, or until gravy has thickened. Pour 60 ml (4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form a lid, moisten the edges and seal over the top of the meat. Place on base of oven and cook on MEDIUM MICROWAVEfor 10-12 mins. or until pastry looks dry. Steak and Mushroom Pudding 4 4 97
98 Ingredients Filling: 450g (1 lb) braising steak, cubed 25g (1oz) seasoned flour 150g (5oz) mushrooms, sliced 1 onion, chopped 1 clove garlic, crushed 5ml (1tsp) thyme 275ml ( ½ pt) hot beef stock 275ml (½ pt) cream stout Pudding: 175g (6oz) self-raising flour pinch salt 75g (3oz) suet cold water to mix 15 ml (1tbsp) cornflour Serves 4 Dish: 3 litre (6pt) large casserole with lid Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVEfor 1hr 30 mins, or until the meat is tender, stirring occationaly. Remove from oven and immediately stir in the soured cream. Meat and Poultry 4 Hungarian Goulash Serves 4 Dish: 3 litre (6pt) casserole with lid Coat the pieces of lamb in seasoned thyme flour and place in casserole dish. Layer the onions and carrots then the potatoes on top. Pour in the stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1 hour 30 mins.Ingredients 450g (1lb) lamb fillet, cut into slices 50g (2oz) plain flour salt and pepper 2.5ml (½tsp) thyme 1 medium onion, thinly sliced 250g (9oz) carrots, sliced 450g (1lb) potatoes, thinly sliced 500ml (1 pint) stock 4 Lamb Hotpot