Panasonic Nncf778sbpq Owners Manual
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Pasta, Rice & Beans Ingredients 1 onion, finely chopped 1 garlic clove, crushed 25g (1oz) butter 225g (8oz) brown cap mushrooms, quartered 225g (8oz) Arborio (risotto) rice juice and rind of 1 lemon 2ml ( ¼tsp) saffron strands, crushed 300ml (½pt) hot vegetable stock 300ml (½pt) white wine 100g (4oz) frozen peas 300g (11oz) cooked, peeled prawns 30ml (2tbsp) finely chopped chives Serves 4 Dish: large bowl Put the onion, garlic, butter and mushroom in a large bowl. Cover, place on base of oven and cook on MEDIUM MICROWAVE for 4 mins. Add rice, juice and rind of the lemon, saffron, stock and wine to the mushroom mixture. Cover and cook on HIGH MICROWAVEfor 7 mins. Stir the risotto. Add peas, re- cover and cook on HIGH MICROWAVEfor 6 mins. Add the prawns and chives and cook on MEDIUM MICROWAVE for 5 mins. Leave to stand for 2-3 mins and serve. Prawn Risotto 4 Ingredients 225g (8oz) mixed dried pasta i.e. twists, shells 1 litre (1 3/4pt) boiling water 15 ml (1tbsp) oil 3 ml ( ½ tsp) salt 25g (1oz) butter 100g (4oz) mushrooms, peeled and sliced 198g (7oz) can tuna, drained Sauce: 40g (1 ½ oz) butter 40g (1 ½ oz) flour 600 ml (1 pt) milk salt & pepper to taste 25g (1oz) cheese, grated 25g (1oz) breadcrumbs Serves 4 large bowl, jug, 3 litre (6 pt) casserole dish Oven Accessory: no accessory then wire shelf in lower position Cook pasta in water with oil and salt covered on HIGH MICROWAVEfor 10-12 mins. or until soft. Leave to stand for 2-3 mins. Drain. Place butter and mushrooms in bowl. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins. To make sauce, place butter in a jug and melt on HIGH MICROWAVEfor 30-40 secs. Stir in flour to make a roux. gradually whisk in milk until well combined. Cook on HIGH MICROWAVEfor 3-5 mins. or until smooth and glossy. Stir halfway through cooking. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly. Sprinkle with cheese and breadcrumbs. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVEfor 10-15 mins. or until golden brown. Tuna Pasta 4 119
Pasta, Rice & Beans Ingredients 100g (4oz) green lentils 450g (1lb) basmati rice 15 ml (1tbsp) oil 1 large onion, sliced 5 ml (1tsp) root ginger, grated 1 garlic clove, crushed 3 ml ( ½tsp) turmeric 5 ml (1tsp) chilli powder 10 ml (2 tsp) curry powder 150 ml ( ¼pt) natural yoghurt 100g (4oz) mushrooms, sliced 2 tomatoes, peeled and chopped 300 ml ( ½ pt) hot water 50g (2oz) cashew nuts Garnish: hard boiled egg slices and coriander leaves Serves 4-6 Dish: bowl, 3 litre (6 pt) large casserole with lid Soak the lentils in cold water for 1 hour then drain them. Place rice in bowl. Cover, place on base of oven and cook on AUTO RICE PROGRAMor place rice in bowl with 550 ml (1pt) boiling water and cook on HIGH MICROWAVE for 8-10 mins and stir halfway. Place the oil and onion in the casserole dish. Place on base of oven and cook on HIGH MICROWAVEfor 3 mins. or until softened. Add the ginger, garlic, turmeric, chilli and curry powder and cook on HIGH MICROWAVE for 2 mins. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH MICROWAVEfor 25-30 mins. or until the lentils are tender and the liquid has evaporated. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Cook on MEDIUM MICROWAVEfor 3-4 mins. Garnish and serve. Lentil Biryani 4-6 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: 3 litre (6pt) large casserole with lid Place the onion and oil in the casserole. Place on the base of oven and cook on HIGH MICROWAVEfor 2 mins. or until starting to soften. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper and stock. Cover and cook on HIGH MICROWAVEfor 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 ( ½pt) vegetable stock in a bowl and 1.5 ml (¼tsp) turmeric. Place on base of oven and cook on HIGH MICROWAVEfor 4 mins. or until boiling. Add 175g (6oz) couscous and allow to stand for 5 mins. Fluff up with a fork before serving. Vegetable & Chick Pea Casserole 4 120
Cheese & Egg dishes Ingredients 350g (12oz) readymade short crust pastry 90g (3 ½oz) red pesto or sun-dried tomato puree 2 medium sized tomatoes, peeled, seeded and chopped 25g (1oz) black olives, chopped 125g (4 ½oz) Fontina or Mozzarella cheese grated 1garlic clove crushed 25g (1oz) parmesan cheese, grated 5 ml (1tsp) dried oregano Serves 4 Dish: 2 bun tins 32cm x 24cm (12½” x 9½”) lightly greased Oven Accessory: enamel shelf in lower position + wire shelf in upper position Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24 circles using a 7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200°Cwith both enamel and wire shelf in position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the tins with mixture. Sprinkle the parmesan and oregano over the tartlets. Place tins on shelves and cook on CONVECTION 200°Cfor 18-20 mins. or until golden brown. Cheese & Red Pesto Tarlets 4 Ingredients 25g (1oz) butter 25g (1oz) flour 150ml ( ¼pt) milk 3 eggs, separated salt & pepper 75g (3oz) cheese, grated Serves 4 Dish: 15 cm (6") soufflé dish Oven Accessory: no accessory then wire shelf in lower position Place butter in bowl, place on base and cook on HIGH MICROWAVEfor 30 secs. Stir in flour. Cook on HIGH MICROWAVEfor 30 secs. Stir in milk gradually, whisk until smooth. Cook on HIGH MICROWAVEfor 2 mins. or until thickened. Beat well. Cool. Preheat oven on CONVECTION 180°C. Add egg yolks one at a time to the white sauce. Season and mix in cheese. Whisk the egg whites until stiff and fold into cheese mixture. Place on wire shelf and cook on CONVECTION 180°Cfor 20- 25 mins. until risen and brown. Baked Soufflé 4 121
Cheese & Egg dishes Ingredients 250g (9oz) shortcrust pastry 15 ml (1tbsp) oil 1 medium onion, chopped 6 streaky bacon rashers or 100g (4oz) ham cut into strips 2 eggs 150 ml ( ¼pt) single cream salt & pepper to taste 50g (2oz) cheddar cheese, grated Serves 4 Dish: 23 cm (9") metal tin, bowl Oven Accessory: wire shelf in lower position then no accessory then anti-spark ring + wire shelf in lower position Pre-heat 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 on wire shelf and bake blind on CONVECTION 210°Cfor 15 mins. Remove baking beans and lining after 10 mins. Place the oil, onion and bacon in a bowl. Place on base and cook on HIGH MICROWAVEfor 4 mins. or until onion is soft. Drain and place in bottom of flan case. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese. Place flan on anti-spark ring on wire shelf and cook on CONVECTION 190°C + WARM MICROWAVEfor 20-25 mins. or until just set and browned. Quiche Lorraine 4 Ingredients 200g (7oz) quick cooking macaroni 40g (1½oz) butter 1 small onion, finely chopped 100g (4oz) bacon, chopped 40g (1 ½oz) flour 575ml (1pt) milk 5 ml (1tsp) French mustard 150g (5oz) cheddar cheese, grated salt & pepper 25g ml (1oz) fresh brown breadcrumbs Serves 4 Dish: large dish and jug Oven Accessory: no accessory then wire shelf in lower position Put macaroni in 550 ml (1 pt) boiling water. Cover, place on base and cook on HIGH MICROWAVEfor 10-12 mins. or until soft. Drain. Place butter, onion and bacon in a jug. Place on base and cook on HIGH MICROWAVE for 5 mins. or until onion is soft. Stir halfway through cooking. Stir in flour and cook for 30 secs. on HIGH MICROWAVE. Gradually add milk, stir well and season. Cook on HIGH MICROWAVEfor 5-6 mins. or until sauce is thick and bubbling. Stir twice during cooking. Add mustard and 100g (4oz) grated cheese. Add macaroni and season. Place the macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVEfor 10-12 mins. or until cheese starts to melt. Macaroni Cheese 4 122
Cheese & Egg dishes Ingredients 1 medium onion, finely diced 10 ml (2 tsp) olive oil 175g (6oz) self-raising flour 3 ml ( ½tsp) salt 3 ml (½ tsp) mustard powder 3 ml (½ tsp) cayenne pepper seasoning 25g (1oz) butter 40g (1 ½ oz) strong cheddar cheese, grated 40g (1 ½ oz) Parmesan cheese 25g (1oz) black olives, stoned and chopped 1 egg, beaten 45 ml (3tbsp) milk 1 beaten egg for glazing Dish: bowl, greased baking sheet x 2 Oven Accessory: no accessory then enamel shelf in lower position and wire shelf in upper position Place onion and oil in a bowl. Place on base and cook on HIGH MICROWAVEfor 2 mins. or until softened. Preheat oven on CONVECTION 200°C with shelves in position. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter. Mix in onion, cheeses and olives. Beat egg and milk together. Add enough of the egg and milk to form a soft dough. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with beaten egg. Place the scones on the baking sheets. Place on shelves and cook on CONVECTION 200°Cfor 15-20 mins. or until cooked and golden brown. Cheese, Onion & Olive Scones Ingredients 4 slices bread, buttered 5 ml (1tsp) Dijon mustard 2 slices smoked ham 100g (4oz) sliced cheese Serves 4 Dish: 15 cm (6") soufflé dish Oven Accessory: no accessory then wire shelf in lower position Place the bread, buttered side up on the Glass tray and cook on GRILL 1for 3-4 mins. or until browning. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and cheese. Cover with the other slices, browned side uppermost. Place back on the tray and cook on GRILL 2 + SIMMER MICROWAVEfor 1-2 mins. or until the cheese has melted. Croque Monsieur 4 123
Cheese & Egg dishes Ingredients 75g (3oz) plain flour pinch of salt 1 egg 75 ml (2 ½fl.oz) milk 75 ml (2½fl.oz) water oil for tin Serves 4-6 Dish: 12 section bun tin Oven Accessory: wire shelf in lower position Place flour and salt in a mixing bowl. Make a well in the centre and break in egg. Beat egg into flour and gradually add milk and water, beating well until smooth. Stand until required. Place 5ml (1tsp) oil in each section of Yorkshire Pudding bun tins. Place on shelf and preheat oven on CONVECTION 220°C. Pour batter into heated oil in tins. Place on wire shelf and cook on CONVECTION 220°Cfor 20-25 mins. or until well risen and brown. Yorkshire Puddings 4-6 Ingredients 1kg (2lb 2oz) baking potatoes, peeled and halved 1 onion, finely chopped 225g (8oz) smoked back bacon, cut into strips 225g (8oz) brie 142ml ( ¼ pt) single cream Serves 4-6 Dish: shallow dish, bowl, oval heatproof dish, buttered Oven Accessory: no accessory then wire shelf on lower level Place potatoes in a dish with 3 tbsp. water. Cover, place on base and par-boil on MEDIUM MICROWAVE for 15 mins. Place onion and bacon in bowl and cook on HIGH MICROWAVEfor 5 mins. Stir halfway. Chop cheese into chunks. Layer half the potatoes in the buttered ovenproof dish. Scatter over half of the onion, bacon & cheese. Lightly season with salt & pepper. Repeat layers, then pour cream evenly over the top. Place on shelf and cook on CONVECTION 240°C + GRILL 2 + MEDIUM MICROWAVEfor 20 mins. or until golden brown. and brown. Tasty Potato Bake 4-6 124
Sauces & Preserves Sauces Container size To avoid boil over always use a container at least twice the capacity of the sauce. Covering DO NOT cover sauces when cooking. Stirring - important Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce. Reheating Sauces can be made in advance and reheated by MICROWAVE. Reheat on HIGH MICROWAVE and stir halfway. Microwave level Most sauces require HIGH MICROWAVE for cooking. Sauces containing eggs should be cooked on SIMMER MICROWAVE. Wooden spoons Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce. Ingredients 25g (1oz) butter 25g (1oz) flour 575 ml (1pt) milk Dish: 1 litre (2 pt) jug Place butter in jug on base of oven and melt on HIGH MICROWAVEfor 30-40 secs. Stir in the flour to make a roux. Add the milk gradually, stirring continuously until well combined. Cook on HIGH MICROWAVE for 2 mins. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon. Variations of White Sauce Parsley Stir 60 ml (4tbsp) chopped parsley and 15 ml (1tbsp) lemon juice into sauce halfway through cooking time. Onion Cook an onion in the butter for 30 secs. on HIGH MICROWAVE before adding flour. Cheese Stir in 75g (3oz) grated cheese at the end of the cooking time. White Pouring Sauce 125
Sauces & Preserves Ingredients 30 ml (2tbsp) custard powder 15 ml (1tbsp) sugar 575 ml (1 pt) cold milk Dish: 1 litre (2 pt) jug Mix together the custard powder, sugar and a little milk to form a smooth paste. Blend in the remaining milk, whisking well. Place on base and cook on HIGH MICROWAVEfor 4-6 mins. Stir halfway through cooking time and again at the end. Custard Ingredients 3 egg yolks 30 ml (2tbsp) white wine vinegar 150g (5oz) chilled, unsalted butter, cut into cubes pepper Dish: 1 litre (2 pt) jug Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH MICROWAVEfor 30 secs. Whisk. Cook on HIGH MICROWAVEfor 10 secs. Whisk again and cook on HIGH MICROWAVEfor 10 secs. Repeat 10 sec. stages until sauce is thick and creamy. Season and serve immediately with salmon steaks or asparagus spears. N.B. This sauce must not boil or the eggs will curdle. Hollandaise Sauce Ingredients 1 medium onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 25g (1oz) butter 2 cloves garlic, crushed 2 x 396g (14oz) cans of tomatoes 3ml ( ½tsp) each of basil, oregano and ground bay leaves 150ml ( ¼pt) red wine or vegetable stock salt & pepper Serves 4 Dish: large casserole Place onion, celery, carrot, butter and garlic in casserole. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. Add the tomatoes, herbs and wine or stock. Cover and cook on MEDIUM MICROWAVE for 15 mins. Stir halfway. Liquidise then press through a sieve for a smooth sauce. Season to taste. Tomato Sauce 126
Ingredients 25g (1oz) butter 75g (3oz) caster sugar 75g (3oz) soft brown sugar 50g (2oz) cocoa powder 3ml ( ½tsp) vanilla essence 275ml (½ pt) milk Dish: 1 litre (2 pt) jug Place butter in a jug on base of oven and melt on HIGH MICROWAVEfor 20-30 secs. Stir in sugars, cocoa powder and vanilla essence. Gradually add milk, stirring well. Cook on HIGH MICROWAVEfor 2 mins. Stir well. Cook on HIGH MICROWAVEfor 1 min. Stir and repeat this process until you achieve a smooth and glossy consistency that coats the back of a spoon. Chocolate Sauce Ingredients 2 eggs 50g (2oz) caster sugar 275ml ( ½pt) milk 5ml (1tsp) vanilla essence Dish: 1 litre (2 pt) jug Beat eggs with sugar and then add milk and vanilla. Place jug on base of oven and cook on HIGH MICROWAVEfor 2 mins. Stir. Continue to cook on HIGH MICROWAVEfor 30 secs at a time, keep stirring well, until the sauce coats the back of a spoon. Custard Sauce Sauces & Preserves Ingredients 150g (5oz) soft muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Dish: 1 litre (2 pt) jug Put all ingredients in a jug. Place on base of oven and cook on HIGH MICROWAVEfor 1 min. Stir and continue cooking on HIGH MICROWAVE for 2-3 mins or until smooth and hot. Butterscotch Sauce Ingredients meat or poultry dripping with sediment 25g (1oz) flour 275ml ( ½pt) stock salt & pepper Dish: 1 litre (2 pt) jug Scrape dripping and sediment from roasting dish into the jug. Stir flour into dripping and then gradually blend in stock. Place on base of oven and cook on HIGH MICROWAVEfor 2-3 mins. stirring halfway through. Season and serve. Gravy 127
Sauces & Preserves Preserves Sterilizing jars Jam jars can be sterilized by MICROWAVE ready for your jam. Half fill with water and heat them on HIGH MICROWAVE until water boils (approx. 4 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 sizeAlways use a very large bowl. DO NOT attempt to use jam pans or saucepans in your microwave. DO NOT LEAVE JAMS UNAT- TENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT. CoveringDo not cover preserves whilst cooking, apart from if recommended in the recipe. 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. Ingredients 450g (1lb) soft fruit, washed 450g (1lb) jam sugar 30 ml (2tbsp) lemon juice 5 ml (1tsp) butter Makes approx. 1 ½ lbs jam Dish: large bowl Place all ingredients in a large bowl and stir. Place on base of oven and cook on HIGH MICROWAVEfor 5 mins stirring frequently. Continue to cook on HIGH MICROWAVEin one minute intervals until sugar has dissolved. Wash down any sugar crystals from around the bowl. Bring mixture to the boil and continue to cook on HIGH MICROWAVEuntil setting point is reached - approx. 10-20 mins. Test regularly for setting point. Soft Fruit Jam Ingredients 4 lemons, grated rind and juice of 450g (1lb) caster sugar 4 eggs, beaten 100g (4oz) butter Makes 2 lbs Dish: large bowl Place all ingredients in bowl. Mix well. Place on base of oven and cook onHIGH MICROWAVEfor 2 mins. Stir and continue to cook on HIGH MICROWAVE in 1 minute stages until mixture starts to thicken (approx 10 mins), then cook for 30 secs. at a time until mixture coats back of spoon (the eggs will curdle if overcooked). The mixture will thicken on cooling. Pour into warm jars and cover with a circle of waxed paper and a jam pot cover. Lemon Curd 128