Panasonic Nncf778sbpq Owners Manual
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Ingredients 3 red and 3 yellow peppers 1 courgette, sliced 1 bunch spring onions sliced thinly 100g (4oz) mushrooms, sliced 2 cloves garlic, crushed 15ml (1tbsp) oil from sundried tomato jar 200g (8oz) cous cous 325-350ml (½ pt) hot vegetable stock 50g (2oz) pine nuts 100g (4oz) cherry tomatoes, halved or 100g sundried tomatoes 50-100g (2-4oz) black olives, halved 100g (4oz) feta cheese, diced salt and pepper handful each of parsley and basil, chopped Serves 6 Dish: large white rectangular dish Oven Accessory: wire shelf in lower position Halve the peppers and put to one side. Remove the seeds and rinse out. Place courgette, mushroom, oil and garlic into a large ovenproof dish and stir together. Cook on HIGH MICROWAVEfor 3 mins. c Soak the cous cous in hot stock for 5 mins. Allow to cool slightly and then stir in the vegetable mixture, pine nuts and tomatoes. Season well and stir in cheese. Fill peppers with mixture, place in ovenproof dish and put on wire shelf. Cook on CONVECTION 200ºC + GRILL 2+ LOW MICROWAVEfor 10 -15 mins. Stuffed Peppers 6 Vegetables and Vegetarian Ingredients 1 large onion, chopped 1 clove of garlic, crushed 25g (1oz) butter 225g (8oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped 150 ml ( ¼pt) hot vegetable stock salt and pepper to taste 275 ml ( ½pt) prepared tomato sauce see page 98 175g (6oz) pre-cooked lasagne 225g (8oz) Mozzarella cheese 100g (4oz) Cheddar cheese (grated) 25g (1oz) parmesan (finely grated) Serves 4-6 Dish: casserole dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Place onion, garlic and butter in a casserole dish. Place on base of oven and cook on HIGH MICROWAVEfor 2 mins. Add vegetables and stock. Cover and cook on HIGH MICROWAVEfor 8-10 mins. or until vegetables are soft. Season to taste. Cover dish with a thin layer of tomato sauce, then a layer of lasagne on top then a layer of vegetable mixture. Thinly slice the Mozzarella cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer. Sprinkle the Cheddar cheese and then the Parmesan cheese over the top. Place on wire shelf and cook on CONVECTION 190°C + SIMMER MICROWAVE for 30-35 mins. or until the pasta is cooked. Vegetable Lasagne 4-6 109
Vegetables and Vegetarian Ingredients 1 red onion, cut into strips 2 red peppers, deseeded and cubed 1 aubergine, cubed 2 courgettes, cubed 350g (12oz) sweet potato, peeled and cubed 4 garlic cloves, whole 45 ml (3tbsp) olive oil salt and pepper 400g (14oz) canned, chopped tomatoes 25g (1oz) sun-dried tomatoes, chopped 225g (8oz) cottage cheese 3 large eggs 175g (6oz) cheddar cheese, grated 45 ml (3tbsp) natural yoghurt Serves 4-6 Dish: 2 litre (4 pt) ovenproof dish Oven Accessory: wire shelf in lower position Toss the prepared vegetables with the garlic and oil. Place in dish on wire shelf and cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C + GRILL 2 + SIMMER MICROWAVEfor 15 mins. Turn halfway. If not using Auto Program cook for a further 15 mins on CONVECTION 220°C + GRILL 2 + SIMMER MICROWAVE. Stir in the tomatoes and sun-dried tomatoes. Season to taste. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season. Pour over the vegetables. Place on wire shelf and cook on CONVECTION 250°C + GRILL 1 + WARM MICROWAVEfor 15 mins. or until golden brown. Roasted Vegetable Moussaka 4-6 Ingredients 15 ml (1tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1tsp) chilli powder 3 ml ( ½tsp) cumin 175g (6oz) bulgar wheat 396g (14oz) can chopped tomatoes 30 ml (2tbsp) tomato puree 450 ml ( 3/4pt) water 396g (14oz) can red kidney beans, drained Serves 4 Dish: 3 litre (6 pt) large casserole with lid Place oil, onion, pepper, chilli and carrots in a large casserole. Cover, place on base of oven and cook on HIGH MICROWAVEfor 4-5 mins. or until softened. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water. Cover and cook on base of oven HIGH MICROWAVEfor 10 mins. Stir in red kidney beans, cover and cook on HIGH MICROWAVEfor 3-4 mins. Vegetarian Chilli 4 110
Ingredients 15ml (1tbsp) oil 15g (½ oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5oz) mushrooms, sliced 15ml (1tbsp) Dijon mustard 300g (10oz) Quorn® 150 ml ( ¼pt) hot chicken or vegetable stock 150 ml ( ¼ pt) dry white wine 225g (8oz) baby new potatoes, halved 225g (8oz) baby carrots halved 100g (4oz) asparagus tips 100g (4oz) shelled, fresh or frozen broad beans 45ml (3tbsp) double cream 30ml (2tbsp) mixed fresh parsley and tarragon, chopped crusty bread, to serve Serves 4 Dish: 3 litre (6 pt) large casserole with lid Place oil, butter, garlic, shallots and mushrooms into casserole dish. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins. Stir in Dijon mustard and add Quorn®. Then stir in stock and wine. Add potatoes and carrots. Cover casserole, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 45 mins 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. Quorn® Casserole 4 Vegetables and Vegetarian Ingredients 450g (1lb) potatoes, halved 450g (1lb) leeks, sliced thinly 150g (5oz) blue cheese 225g (8oz) Greek yoghurt 75 ml (5tbsp) double cream 50g (2oz) brown breadcrumbs salt and pepper Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Place potatoes in the dish with 3tbsp. water. Cover, place on base of oven and par-boil onMEDIUM MICROWAVE for 6 mins. Slice thinly. Place leeks in dish with sliced potatoes and with 3tbsp. water. Cover, place on base of oven and cook on MEDIUM MICROWAVE for 8 mins. Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the double cream. Drain the vegetables and arrange in dish. Season and pour over the blue cheese cream mixture. Sprinkle with breadcrumbs. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10 mins. or until golden brown. Leek & Potato Gratin 4 111
Ingredients 15 ml (2tbsp) olive oil 2 onions, chopped 2 celery sticks, chopped 3 carrots, diced 400g (14oz) can chopped tomatoes 425 ml ( 3/4pint) vegetable stock 30 ml (2tbsp) tomato puree 100g (4oz) red lentils salt and pepper 30-45 ml (2-3tbsp) green pesto For the Topping: 1 kg (2lb 2oz) potatoes, peeled 1 bunch spring onions, chopped 105ml (7tbsp) milk freshly grated nutmeg 25g (1oz) butter 100g (4oz) cheddar or gruyere, grated Serves 4 Dish: 3 litre (6 pt) large casserole with lid Place the oil in a large bowl with the onions. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH MICROWAVEfor 10 mins. Stir and then cook on SIMMER MICROWAVE for 10 mins. Season well. Stir in the pesto if desired and place in an ovenproof dish. Place potatoes in dish with 3tbsps water. Cover, place on base and cook on AUTO BOILED POTATO PROGRAMor on MEDIUM MICROWAVEfor 12-14 mins. or until soft. Drain. Place spring onions, milk and nutmeg into a bowl and cook on HIGH MICROWAVEfor 2mins. Mash the potatoes and add spring onions, flavoured milk, butter and 2/3 of the cheese and season well. Spoon the mash over the filling and smooth over with a fork. Sprinkle with remaining cheese. Place dish on wire shelf and cook on CONVECTION 220°C + GRILL 1 and SIMMER MICROWAVEfor 10-15 mins. or until golden brown and piping hot. Lentil Bake 4 Vegetables and Vegetarian Ingredients 1 medium aubergine, diced salt 2 cloves of garlic, chopped 15 ml (1tbsp) oil pinch cayenne pepper 10 ml (2tsp) ground coriander 5 ml (1tsp) ground cumin 5 ml (1tsp) turmeric 2.5 cm (1") root ginger, peeled and sliced 1 small cauliflower, divided into florets 2 medium potatoes, diced 100g (4oz) green beans, sliced 1 fresh chilli, deseeded and sliced 150 ml ( ¼pt) vegetable stock 397g (14oz) can chopped tomatoes 100g (4oz) cashew nuts Serves 4 Dish: 3 litre (6 pt) casserole Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter juices. Rinse well under cold water and drain. Combine garlic, oil and spices in casserole dish. Cover, place on base of oven and cook on HIGH MICROWAVEfor 1 min. Add aubergine and all other ingredients to casserole, except cashews. Cover and cook on HIGH MICROWAVEfor 10 mins. then SIMMER MICROWAVEfor 40-50 mins. or until vegetables are soft. Stir occasionally. Sprinkle with cashews and serve with boiled rice. N.B.This recipe is best cooked in advance, chilled and then reheated to allow the flavours to develop. Vegetable Curry 4 112
Vegetables and Vegetarian Ingredients 3tbsp olive oil 5 medium carrots, peeled and cut into batons 5 parsnips, peeled and cut into batons 2tbsp clear honey 2tsp black peppercorns Serves 4 Oven Accessory: Enamel shelf in lower position Place the vegetables into a bowl, add 6tbsp water and cover, cook on HIGH MICROWAVEfor 5-7mins. Drain and cool slightly. Preheat oven empty on CONVECTION 220°C. Put the olive oil and the vegetables onto the enamel shelf. Place the enamel shelf into the oven and cook on CONVECTION 220°Cfor 25-30 mins, shaking occasionally for until golden brown and soft. Stir the honey, pepper ad a sprinkling of salt into the vegetables, then return to the oven for 5mins to warm honey through. Toss vegetables half way through. Pepper & honey roasted Roots 4 Ingredients 350g (12oz) potatoes, cubed 45 ml (3tbsp) natural yoghurt 10 ml (2tsp) mango chutney 3 ml ( ½tsp) cumin, coriander and garam masala 3 ml ( ½ tsp) turmeric 10 ml (2tsp) fresh coriander pinch chilli powder 15g ( ½ oz) sultanas salt and pepper Serves 4 Dish: 1 litre (2 pt) dish Place potatoes in dish with 3tbsps water. Cover, place on base of oven and cook on MEDIUM MICROWAVEfor 8 mins. Drain. Mix the remaining ingredients together. Add the potatoes, mix well and cook onMEDIUM MICROWAVE for 4-5 mins. Spicy Potatoes 4 Ingredients 2 parsnips (peeled and cut into chunky pieces) 2 peppers (deseeded and cut into bite-sized chunks) 100g (4oz) mushrooms (washed and chopped in half) 1 leek cut into chunks 1-2tbsp olive oil 2 garlic cloves crushed Serves 4 Oven Accessory: Enamel shelf on lower level Place the vegetables into a bowl, add 6tbsp water and cover, cook on HIGH MICROWAVEfor 5-7 mins. Drain and cool slightly. Preheat oven empty on CONVECTION 220°C. Put the olive oil and the vegetables onto the enamel shelf. Place the enamel shelf into the oven and cook on CONVECTION 220°Cfor 25-30 mins, shaking occasionally for until golden brown and soft. Stir the honey, pepper ad a sprinkling of salt into the vegetables, then return to the oven for 5mins to warm honey through. Toss vegetables half way through. Roasted Vegetables 4 113
Ingredients 50g (2oz) butter 1 medium onion, chopped 1 stick celery, chopped 5ml (1tsp) mixed dried herbs 225g (8oz) mixed nuts, coarsely chopped 400g (14oz) can of tomatoes 175g (6oz) fresh wholemeal breadcrumbs salt and pepper 2ml ( ¼tsp) ground chilli 2 eggs, lightly beaten Serves 4 Dish: bowl, 1lb Glass loaf dish lined with greaseproof paper. Oven Accessory: no accessory then wire shelf in lower position Put butter, onion, celery and herbs in the bowl. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins to soften. Add the nuts, tomatoes, breadcrumbs, salt, pepper and chilli to the onion mixture. Stir well and then add the eggs. Mix to an even consistency. Spoon the mixture into the loaf dish and smooth the top. Place on wire shelf and cook on CONVECTION 180ºC + SIMMER MICROWAVEfor 30 min. Nut Roast 4 Vegetables and Vegetarian Ingredients 350g (12oz) ready made shortcrust pastry 100g (6oz) courgettes, thinly sliced 1 garlic clove, crushed 100g (6oz) broccoli 50g (2oz) peas 50g (6oz) asparagus 50g (4oz) tomatoes 100g (4oz) full fat soft cheese 150 ml ( ¼pt) single cream 2 eggs plus 1 egg yolk 40g (1 ½oz) mature cheddar Serves 6 Dish: bowl, 23 cm (9") flan tin/dish Oven Accessory: wire shelf in lower position then no accessory then anti-spark ring and wire shelf in lower position Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on CONVECTION 210°Cfor 15 mins. with baking beans. Remove baking beans and lining after 10 mins. Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water. Cover, place on base of oven and cook onMEDIUM MICROWAVE for 6 mins. Drain. Place in the pastry case with the asparagus and quartered tomatoes. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with cheddar. Place the flan dish on anti-spark ring on wire shelf and cook on CONVECTION 180°C + WARM MICROWAVEfor 30 mins or until just set. Summer Vegetable Flan 6 114
115 Ingredients 1 large onion, finely chopped 4 sticks of celery, finely chopped 15 ml (1tbsp) olive oil 350g (12oz) sliced mushrooms 275 ml ( ½pt) water 5 ml (1tsp) Marmite® 3 ml ( ½tsp) thyme Pinch ground bay leaf 150 ml ( ¼pt) sour cream Serves 4 Dish: 3 litre (6 pt) dish Place the onion and celery in dish with the oil. Place on base of oven and cook on MEDIUM MICROWAVE for 5 mins. Add all other ingredients, except the cream, mix well and cook onMEDIUM MICROWAVE for 10 mins stirring halfway. When cooked stir in the sour cream and serve. Mushroom Stroganoff 4 Vegetables and Vegetarian
Ingredients 175g quinoa 600ml boiling water 10 cherry tomatoes on the vine halved ¼ cucumber diced 3 spring onions finely chopped Juice of half a lemon 2 tbsp olive oil 4tbsp fresh mint torn 4tbsp fresh coriander chopped 4tbsp fresh parsley chopped Salt and pepper Serves 4 Dish: large mixing bowl Put the quinoa and boiling water into the bowl. Cover with pierced clingfilm and cook on HIGH MICROWAVE for 15 mins. Stand and allow to cool. Drain if necessary. Add all other ingredients and season to taste. Tabbouleh 4 Vegetables and Vegetarian 116
Pasta, Rice & Beans Ingredients 350g (12oz) dried pasta 15 ml (1tbsp) oil 3ml ( ½tsp) salt 2 red peppers, seeded and cut into chunks 2 red onions cut into wedges 2 mild red chillies, seeded and diced 3 garlic cloves, coarsely chopped 5 ml (1tsp) golden caster sugar 30 ml (2tbsp) olive oil salt & pepper 1 kg (2lb 2oz) small ripe tomatoes, quartered handful fresh basil leaves 25g (1oz) grated parmesan Serves 4 Dish: 3 litre (6 pt) bowl + large ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Put pasta in a bowl. Add salt, oil and 1 litre of boiling water. Place on base of oven, cover and cook on HIGH MICROWAVEfor 10-12 mins. Drain well. Pre-heat oven on CONVECTION 230°C + GRILL 1. Place peppers red onions, chillies and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Cook on CONVECTION 230°C + GRILL 1for 15 mins. Add tomatoes, stir and cook on CONVECTION 230°C + GRILL 1for 10 mins. or until golden and starting to soften. Remove the vegetables from the oven. Stir in the pasta and cook on CONVECTION 230°C + GRILL 2 + WARM MICROWAVEfor 5 mins. Tear the basil leaves on top and sprinkle with parmesan to serve. Spicy Tomato Pasta 4 Ingredients 100g 3 ½ oz bulgar wheat 200ml hot vegetable stock ½ small red onion finely chopped 1 clove garlic finely chopped 2 tbsp of each fresh mint, fresh coriander, fresh parsley ½ cucumber diced skin on 4 tomatoes diced 400g can chick peas drained and rinsed Very tiny pinch of cumin and cayenne pepper Large pinch of ground cinnamon Grated rind and juice of a lemon 1cm piece of fresh ginger peeled and grated 250g pack halloumi cheese sliced into 8 pieces Serves 4 Dish: large mixing bowl Oven Accessory: Enamel shelf upper level Place the bulgar wheat in a pan and pour over the stock. Cover with pierced cling film and cook on HIGH MICROWAVEfor 5mins. Allow to stand for a minute and then fluff up with a fork. Add all the other ingredients except the cheese. Preheat the oven on TURBO-BAKE 250˚C + Grill 1. When oven has preheated, put the 8 slices of hallomi onto the enamel shelf on the upper level. Cook for 4-5 mins then turn and continue to cook for 2-3mins. Bulgar Wheat Salad with chick peas and halloumi 4 117
Pasta, Rice & Beans Ingredients 1 medium onion, chopped 10ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded and chopped 2 medium carrots, peeled and thinly sliced 1 small cauliflower, cut into florets 100g (4oz) dried apricots, halved 2 cloves garlic, crushed 425g (15oz) can chick peas, drained 3ml ( ½ tsp) each: ground turmeric, ground coriander, ground cumin 5ml (1tsp) paprika 2.5cm (1") fresh root ginger, peeled and finely chopped salt & pepper 450 ml ( 3/4 pt) hot vegetable stock chopped parsley to garnish Serves 4 Dish: small bowl + large bowl Cut off asparagus tips with 2.5cm (1”) stem attached. Add 30ml (2 tbsps) stock and place in bowl. Cover, place on base and cook on MEDIUM MICROWAVE power for 3 mins. Chop remaining asparagus stems into 1cm pieces and leave to one side. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on HIGH MICROWAVEfor 2 mins. Add the rice to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH MICROWAVEfor 10 mins. Add chopped asparagus stems and cook on MEDIUM MICROWAVE for a further 2 mins. Stir in the peas, lemon zest and juice and cook on MEDIUM MICROWAVE for 2 mins. Stir in the cooked asparagus tips, basil, remaining butter and 25g (1oz) Parmesan cheese. Cook on MEDIUM MICROWAVE for 3 mins. Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the Parmesan cheese. Lemon & Asparagus Risotto 4 Ingredients 25g (1oz) dried porcini, 1 litre (1½pints) hot chicken or vegetable stock 50g (2oz) butter 2 shallots, finely chopped 300g (11oz) risotto rice 125ml (4 fl.oz) dry white wine salt & pepper to taste 200g white or chestnut mushrooms, sliced 25g (1oz) freshly grated parmesan cheese plus extra for garnish Serves 4 Dish: small bowl + large bowl Soak mushrooms in 300ml (½pint) stock for 20 mins. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter and shallots in a large bowl. Place on base of oven and cook onMEDIUM MICROWAVE for 3 mins. or until softened. Stir the rice into the mixture. Add the stock, wine and seasoning. Cover and cook on HIGH MICROWAVEfor 10 mins. Add the mushrooms and porcini and cook on MEDIUM MICROWAVE for 10 mins. stirring halfway. Mix in the parmesan cheese. Cover and leave to stand for about 2-3 mins. before serving on warm plates sprinkled with extra parmesan cheese. Wild Mushroom Risotto 4 118