Panasonic Nncf778sbpq Owners Manual
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Sauces & Preserves Ingredients 675g (1½lb) tomatoes 225g (8oz) cooking apples, peeled and sliced 1 medium onion, chopped 100g (4oz) granulated sugar 30 ml (2tbsp) tomato puree 5 ml (1tsp) salt 200 ml (7 fl.oz) white distilled vinegar 10 ml (2tsp) ground ginger 2 ml ( ¼ tsp) cayenne pepper 3 ml (½ tsp) mustard powder Makes approx. 2 lbs Dish: large bowl Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain. Peel off skin and roughly chop flesh. Blend apple and onion in a food processor to a thick puree. Combine all ingredients together in a bowl. Cover, place on base of oven and cook on HIGH MICROWAVEfor 25-30 mins. stirring occasionally, or until the mixture is thick with no excess liquid. Leave to stand for 10 mins. then stir and pour into sterilized jars. Cover and label. Tomato Chutney Ingredients 45ml (3tbsp) olive oil 4 large red onions halved and thinly sliced 50g (2oz) Demerara sugar 100g (4oz) sultanas 275ml (½ pint) red wine 125ml (4fl.oz) red wine vinegar Dish: large bowl Makes 1 ½ lb Put oil in bowl with onions cover with a lid or pierced cling film. Place on base of oven and cook on MEDIUM MICROWAVEfor 30-35 mins. stirring halfway. Add all other ingredients and mix well. Cover and cook on MEDIUM MICROWAVEfor 30-35 mins. Cool slightly, then pour into a clean, sterilized jar. Allow to cool thoroughly before chilling. Red Onion Marmalade Ingredients 675g (1½lb) plums or damsons 200 ml (7fl.oz) water 675g (1 ½ lb) jam sugar 30 ml (2tbsp) lemon juice 5 ml (1tsp) butter Makes approx. 2-2 ½ lbs jam Dish: large bowl Prick the plums and place in a large bowl with the water. Place on base of oven and cook on MEDIUM MICROWAVE for 10 mins. or until the fruit is soft. Add the rest of the ingredients and cook on HIGH MICROWAVEfor 5 mins stirring frequently. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH MICROWAVE.Continue to cook on HIGH MICROWAVEuntil setting point is reached - approx. 25- 30 mins. Leave to cool slightly, remove the stones, then pot, seal and label. Plum Jam 129
Pastry Ingredients 225g (8oz) plain flour pinch salt 100g (4oz) margarine 45 ml (3tbsp) cold water Dish: Large Glass bowl Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Add enough water so that when the mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. If possible, rest for 15 mins. before rolling out. Shortcrust Pastry Ingredients 50g (2oz) butter 150 ml (¼pt) water 65g (2½oz) plain flour, sifted 2 eggs, lightly beaten Dish: Large Jug Place butter and water in a large jug. Place on base and cook on HIGH MICROWAVEfor 2-3 mins. or until boiling. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy. Choux Pastry Ingredients 225g (8oz) self-raising flour 3 ml (½tsp) salt 100g (4oz) shredded suet 105 ml (7tbsp) cold water Dish: Large Bowl Mix together flour, salt and suet. Add water and mix to a soft dough. Knead lightly until smooth. Suetcrust Pastry 130
Pastry Ingredients 350g (12oz) lean minced steak 1 medium onion, chopped 450 ml (3/4 pt) hot beef stock 15 ml (1tbsp) tomato puree 5 ml (1tsp) yeast extract (Marmite®) salt & pepper 10 ml (2tsp) gravy thickening 350g (12oz) shortcrust pastry (See page 192) beaten egg to glaze Serves 4 Dish: large casserole with lid + 20 cm (8") pie plate Accessory: no accessory then anti-spark ring + wire shelf on lower level Combine all filling ingredients except thickening in casserole dish. Cover, place on base of oven and cook on HIGH MICROWAVEfor 5 mins. then MEDIUM MICROWAVEfor 15 mins. Mix gravy thickening with water and stir into meat. Leave to cool. Preheat oven on CONVECTION 210°C. Roll out half the pastry to fit pie plate. Remove mince with a slotted spoon, reserving gravy for serving and place on pastry base. Roll out remaining pastry for a lid and place on top of mince, sealing the edges with water. Cut 2 slits in top of pastry and glaze top with egg. Place on anti-spark ring on wire shelf and cook on CONVECTION 220°C + SIMMER MICROWAVEfor 20 mins. or until cooked. Turn pie half way thorough cooking. Mince Beef and Onion Pie 4 Ingredients 25g (1oz) butter 200g (7oz) leeks, sliced 50g (2oz) plain flour 450 ml ( 3/4pt) milk 150g (5oz) stilton 400g (14oz) cooked chicken, cubed 250g (9oz) shortcrust pastry, chilled (See page 192) Serves 4 Dish: bowl, 22.5 cm (9") gratin dish Oven Accessory: no accessory then wire shelf in lower position Place the butter and leeks in dish and cover with a lid or pierced cling film. Place on base of oven and cook on MEDIUM MICROWAVE for 8 minutes or until soft. Add the flour, stir well, then gradually add the milk and cook on HIGH MICROWAVEfor 4 mins stirring throughout or until the sauce has thickened. Preheat the oven on CONVECTION 210°C. Finely chop the cheese and add to the sauce, mix in the chicken. Grate the pastry on top of the chicken mixture. Place on shelf and cook on CONVECTION 210°C + SIMMER MICROWAVEfor 20- 25 mins. or until cooked and browned. Chicken & Stilton Pie 4 131
Pastry Ingredients 25g (1oz) caster sugar 5 ml (1tsp) cinnamon 50g (2oz) sultanas 2 cooking apples, peeled, cored and sliced 15 ml (1tbsp) lemon juice 350g (12oz) puff pastry Serves 4-6 Dish: 20 cm (8") pie plate Accessory: anti-spark ring + wire shelf on lower level Preheat oven on CONVECTION 210°C. Mix together sugar, cinnamon and sultanas. Toss apples in lemon juice. Sprinkle sugar mixture over. Divide pastry in half. Roll out half and line base of plate. Place apple filling on top of pastry. Roll out remainder of pastry and cut to a circle for lid. Seal edges, crimp and brush top with egg. Pierce top once. Place pie on anti- spark ring on wire shelf and cook on CONVECTION 220°C + SIMMER MICROWAVEfor 18-20 mins. or until cooked. Turn pie half way thorough cooking. Apple Pie 4-6 Ingredients 1 small potato, thinly sliced 200g (7oz) puff pastry 1 small onion, sliced small apple, peeled, cored and sliced salt & pepper to taste 75g (3oz) cheese, grated or crumbled, e.g. Stilton, Roule etc. 1 egg, beaten Serves 4-6 Dish: shallow dish, Glass tray, greased Accessory: no accessory then wire shelf in lower position Place potato in a shallow dish with 3tbsp water. Cover, place on base of oven and cook on HIGH MICROWAVE for 3 mins. Drain. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto baking sheet. With a knife, cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will become plaits. Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle over the cheese. Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait. Preheat oven on CONVECTION 210°C. Place potato plait on Glass tray and glaze with beaten egg. Place tray on wire shelf and cook on CONVECTION 230°C + SIMMER MICROWAVE for 15 mins. or until crisp and golden. Savoury Potato Plait 4-6 132
Pastry Ingredients 1 quantity of suet pastry (see page 130) 75 ml (5tbsp) seedless raspberry jam milk to glaze Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread the jam over the pastry leaving 1cm (½") border all round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges well. Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION 200°C + LOW MICROWAVEfor 15 mins. or until golden. Baked Jam Roly Poly Pudding 4 Ingredients 1 quantity of choux pastry (see page 130) 150 ml ( ¼pt) whipping cream 10 ml (2tsp) cocoa powder 15 ml (1tbsp) hot water 100g (4oz) icing sugar, sieved Makes 12 Dish: baking sheet x2, greased and slightly damp Oven Accessory: enam el shelf in lower position + wire shelf in upper position Preheat the oven empty on CONVECTION 200°C. Place the choux pastry into a forcing bag fitted with a plain 2 cm ( 3/4") nozzle. Pipe 6 fingers 9 cm (3½") long on each baking sheet. Place on shelves and cook on CONVECTION 200°C for approximately 30 mins. Pierce each éclair and return for a further 5 mins. to crisp if necessary. When cooked cool on a wire rack. Whip the cream until stiff and fill the éclairs. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled éclairs and leave until set. Chocolate Éclairs 12 133
Pastry Ingredients Pastry: 250g (8oz) plain flour 25g (1oz) icing sugar 125g (4oz) butter 1 egg yolk 30ml (2tbsp) water Filling: 90g (3oz) cornflour 600 ml (1pt) water 4 lemons, juice and grated rind of 175g (6oz) sugar 4 egg yolks Meringue: 225g (8oz) caster sugar 5 egg whites Serves 6 Dish: 25 cm (10") flan dish Oven Accessory: wire shelf in lower position then no accessory then wire shelf in lower position Preheat oven on CONVECTION 210°C. Rub butter into the flour until the mixture resembles fine breadcrumbs and stir in sugar. Add egg and enough water so that when the mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. 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. Leave to cool. Place cornflour, water and lemon juice and rind in a jug. Place on base of oven and heat on HIGH MICROWAVEfor 2 mins. Stir and cook on HIGH MICROWAVEfor 2 mins. or until smooth, glossy and thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case. Preheat oven on CONVECTION 150°C. Whisk egg whites stiffly. Add sugar gradually - whisking after each addition. Pile meringue onto lemon filling. Place flan on shelf and cook on CONVECTION 150°C for 35-40 mins. or until lightly browned. Turn pie around half way. Lemon Meringue Pie 6 Ingredients 1 ready made shortcrust pastry circle 450ml (3/4pint) milk 1tsp vanilla extract 4 eggs 50g caster sugar Serves 6 Dish: 22.5cm (9”) ceramic flan dish Oven accessory: Wire shelf on lower level Line a lightly greased flan dish with the pastry. Prick pastry with a fork and chill for 15mins. Bake blind for 10 mins on CONVECTION:180°Con the wire shelf. Remove baking beans and continue cooking for a further 10 mins. Remove the wire shelf. Mix the milk and vanilla and heat on HIGH MICROWAVEfor 3mins. Mix together eggs and sugar. Gradually add the milk to the egg mixture and stir well. Strain the egg mixture into the flan case and sprinkle with nutmeg. Put the wire shelf into the oven on the lower level. Cook on COMBINATION: 180°C+ WARM MICROWAVEfor 15-20 mins or until set. Custard Tarts 6 134
Ingredients 600g (1lb 5oz) dessert apples- Granny Smith's, cored, peeled and roughly chopped juice of ½lemon 50g (2oz) golden caster sugar 50g (2oz) walnuts, roughly chopped 50g (2oz) sultanas 5 ml (1tsp) ground cinnamon 50g (2oz) ground almonds 225g (8oz) filo pastry 50g (2oz) butter, melted icing sugar to serve Serves 4 Oven Accessory: enamel shelf greased in lower position Preheat the oven empty on CONVECTION 180°C.Put the apples and juice into a bowl and toss together. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together. Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the long edge and repeat with the 3rd sheet overlapping the second. Place three more sheets of filo on top, in the same way as in step 4. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and 2.5cms from each side. Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel. Place on enamel shelf, seam-side down. Brush with melted butter and cook on CONVECTION 180°Cfor 35 mins. Dust with icing sugar to serve. Apple Strudel 4 Pastry 135
Desserts & Baking Ingredients 100g (4oz) pudding rice 1 litre (13/4pts) milk 50g (2oz) caster sugar 2ml ( ¼tsp) grated nutmeg Serves 4 Dish: large Round casserole dish, greased Mix all the ingredients together and pour into casserole dish. Cover and place on base of oven and cook on HIGH MICROWAVEfor 10-12 mins.or until the milk is boiling. Stir. Cook on CONVECTION 180°C + SIMMER MICROWAVEfor 15 mins. Stir pudding to break up any lumps. Cook on CONVECTION 180°C + SIMMER MICROWAVE for a further 15-20 mins. Leave to stand for 5 mins. to thicken further before serving. Creamy Rice Pudding 4 Ingredients 150g (5oz) self-raising flour sieved pinch of salt 50g (2oz) caster sugar 50g (2oz) suet 1 egg 150 ml ( ¼ pt) milk 30 ml (2tbsp) jam or golden syrup Serves 4 Dish: 1 litre (2 pt) pudding basin Mix the sieved flour and salt and stir in sugar and suet. Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency. Put the jam or syrup in the base of the greased pudding basin and pour pudding mixture over. Place on base of oven and cook on MEDIUM MICROWAVEfor 7 mins. Steamed Suet Sponge Pudding 4 Ingredients 100g (4oz) self raising flour pinch of salt 75g (3oz) shredded suet 75g (3oz) fresh breadcrumbs 50g (2oz) caster sugar 175g (6oz) currants grated zest of 1 lemon 60ml (4tbsp) milk Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Mix all of the dry ingredients, including the grated lemon zest together. Add enough milk to produce soft dough. Turn out onto a floured surface and roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION 180°C + LOW MICROWAVE for 15 mins. or until golden. Spotted Dick 4 136
137 Ingredients 75g (3oz) golden syrup or jam 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self-raising flour 30 ml (2tbsp) milk Serves 4 Dish: 1 litre (2 pt) pudding basin Place syrup or jam in base of bowl. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft consistency with the milk. Spoon the mixture over the syrup or jam. Place on base of oven and cook on MEDIUM MICROWAVE for 5½ mins. Leave to cool slightly before turning upside down on a serving plate. Syrup Sponge Pudding 4 Ingredients 15 ml (1tbsp) brown sugar small can of pineapple slices, drained 4 glace cherries, halved 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self-raising flour 30 ml (2tbsp) milk Serves 4 Dish: 20 cm (8") round dish, lightly greased Oven Accessory: wire shelf in lower position Sprinkle brown sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar in the base. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft consistency with the milk. Spoon the mixture over the pineapple. Place on shelf and cook on CONVECTION 170°C + WARM MICROWAVEfor 25-30 mins. or until cooked and golden brown. Leave to cool slightly before turning upside down on a serving plate. Pineapple Upside Down Pudding 4 Desserts & Baking
138 Ingredients 500g (1lb) cooking apples, peeled, cored and sliced 90g (3oz) Demerara sugar 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) ground almonds 30 ml (2tbsp) milk Serves 4 Dish: shallow ovenproof dish, lightly greased Oven Accessory: no accessory then wire shelf in lower position Place apple in dish with 15ml (1tbsp) of water. Cover, place on base of oven and cook on MEDIUM MICROWAVEfor 5 mins. Stir in the Demerara sugar. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the almonds and mix to a soft consistency with the milk. Spoon the mixture over the apple. Place on shelf and cook on CONVECTION 180°C + WARM MICROWAVEfor 30-40 mins. or until cooked and golden brown. Leave to cool slightly before turning upside down on a serving plate. Eveʼs Pudding 4 Ingredients 175g (6oz) fresh or ready to eat dates, stoned and finely chopped 50g (2oz) butter 175g (6oz) caster sugar 2 eggs, lightly beaten 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 3ml ( ½tsp) grated nutmeg 3ml (½ tsp) ground ginger Sauce: 150g (5oz) muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Dish: 20cm (8") pudding basin, greased and lined, jug Pour 300ml (1/2pt) boiling water over the chopped dates and set aside to cool. Cream the butter and sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flour, bicarbonate of soda, spices and the dates with the liquid. Pour mixture into the basin. Place on base of oven and cook on MEDIUM MICROWAVE for 10 mins. or until cooked. To make the sauce, place all the ingredients in a large jug and cook on HIGH MICROWAVEfor 1 minute or until the sugar has dissolved. Stir and continue to cook on HIGH MICROWAVEfor 1-2 mins or until smooth and hot. Drizzle the hot sauce over the sponge and serve with whipped cream. Sticky Pudding with Toffee sauce Desserts & Baking