Panasonic Nncf778sbpq Owners Manual
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139 Ingredients 150 ml (¼ pt) water 100g (4oz) caster sugar 4 eggs 5ml (1tsp) vanilla essence 50g (2oz) caster sugar 575 ml (1 pt) cold milk Serves 4 Dish: 15 cm (6") soufflé dish Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook onHIGH MICROWAVE for 2 mins. or until sugar has dissolved. Continue cooking on HIGH MICROWAVEfor 12-15 mins. until sugar has caramelised, keeping a close watch as it can burn easily. CAUTION - Remove from oven very carefully (the base will be extremely hot) and cool. Beat eggs, vanilla essence, caster sugar and milk together and strain over caramel. Place dish on base of oven and cook on SIMMER MICROWAVE for 25-30 mins. or until starting to set round edge of dish.The custard will continue to set on cooling. Refrigerate for several hours before turning out. Crème Caramel 4 Ingredients 4 medium egg whites 200g (7oz) caster sugar 5 ml (1tsp) cornflour 5 ml (1tsp) malt vinegar 5 ml (1tsp) vanilla extract 40g (1 ½) flaked almonds Filling: 300ml ( ½ pt) double cream, softly whipped 250g (9oz) strawberries, sliced Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment Oven Accessory: wire shelf in lower position Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry. Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites. Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire shelf and cook on CONVECTION 150°Cfor 30 mins. Remove meringue from oven and cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the roulade from one of the short edges using the baking parchment paper to help you. Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving. Strawberry Roulade 4 Desserts & Baking
140 Ingredients 4 Hot Cross buns sliced in half and buttered or 10 slices fruit bread buttered & cut on the diagonal 100g mixed dried fruit 1 pint milk 4 eggs, beaten 75g caster sugar 1 tbsp Demerara sugar nutmeg Serves 4 Dish: Oven Accessory: Wire shelf on lower level Butter the dish. Place the buttered slices of buns or bread in the dish overlapping them. Sprinkle over dried fruit. Heat milk in jug on MEDIUM MICROWAVEfor 3 mins. Mix the beaten eggs, sugar together and gradually add warm milk. Pour over the bread. Allow the dish to stand for 10-15 minutes to allow the bread to soak up the egg custard. Sprinkle over the Demerara sugar and nutmeg. Bake on the low shelf level on COMBINATION: 250+ WARMmicro power for 18-20minutes or until golden brown and set. Serve warm with custard. Bread & Butter Pudding 4 Ingredients 4 medium sized cooking apples 50g (2oz) marzipan 200g (7oz) can apricot halves Serves 2 Dish: 20cm (8”) shallow dish Roll out marzipan and cut into 4 circles with an 8½cm (3¼”) cutter. Core the apples and cut in half horizontally. Cover the bottom half of each of the apples with a circle of marzipan and 3 apricot halves. Place the other half of each apple on top. Fill the centre of each apple with apricots and place in a shallow dish. Place on base of oven and cook on MEDIUM MICROWAVE for 8-10 mins. Stand for 2-3 mins before serving. NBThe apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. Apricot & Marzipan Baked Apples 2 Desserts & Baking
141 Ingredients 675g (1lb 8oz) fresh fruit, prepared (e.g. apples, plums, rhubarb, blackcurrants) sugar to taste Crumble Topping: 100g (4oz) butter 200g (7oz) plain flour 100g (4oz) light soft brown sugar Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Layer prepared fruit in the dish. Place on base of oven and cook on MEDIUM MICROWAVE for 3 mins. Add sugar to taste, depending on the sharpness of the fruit. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar. Sprinkle the crumble over the fruit, so that it is completely covered. Place on shelf and cook on CONVECTION 230°C + SIMMER MICROWAVEfor 15 - 20 minutes, or until golden brown. Fruit Crumble 4 Ingredients 225g (8oz) plums, halved and stoned 225g (8oz) cherries, stoned 225g (8oz) blueberries 225g (8oz) strawberries 225g (8oz) raspberries 50g (2oz) golden caster sugar Serves 4 Dish: large shallow ovenproof dish Place the plums, cherries and blueberries in dish. Place on base of oven and cook on LOW MICROWAVEfor 10 mins. Stir in the strawberries and cook on LOW MICROWAVE for a further 5 mins. Stir the raspberries and sugar into the hot fruit and allow to cool before serving. Red fruit Compote 4 Ingredients 100g (4oz) butter 225g (8oz) digestive biscuits, crushed 225g (8oz) plain chocolate 30ml (2 tbsp) milk 700g (1 ½lb) soft cheese 175g (6oz) soft brown sugar 3 medium eggs 5ml (1tsp) vanilla essence Serves 8-10 Dish: bowl, 23cm (9") flan tin, greased Accessory: no accessory then wire shelf in lower position Put butter in bowl. Place on base of oven and heat on HIGH MICROWAVEfor 40-50 secs. Stir in biscuits and press into base of flan. Melt chocolate with milk on HIGH MICROWAVEfor 2 mins. Preheat oven on CONVECTION 150°C. Mix all the remaining ingredients and stir in chocolate. Pour over biscuit base. Place tin on shelf and cook on CONVECTION 150°C for 30-40 mins. Chocolate Cheesecake Desserts & Baking 8-10
142 Ingredients 1 carrot, peeled and grated 1 orange, juice and grated rind of 400g (14oz) mixed dried fruit 45 ml (3tbsp) brandy 15 ml (1tbsp) black treacle 50g (2oz) self-raising flour pinch of salt 15 ml (1tbsp) cocoa 5 ml (1tsp) mixed spice 3 ml ( ½tsp) nutmeg 100g (4oz) shredded suet 150g (5oz) fresh breadcrumbs 50g (2oz) mixed peel 50g (2oz) flaked almonds 2 eggs, beaten Serves 6-8 Dish: 1.3 litre (2 ½ pt) pudding basin lightly greased Place carrot in a large bowl. Place on base of oven and cook on HIGH MICROWAVEfor 5 mins. Beat well to make a thick puree. Stir in juice, rind and mixed fruit. Cook on HIGH MICROWAVEfor 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients. Press into the pudding basin. Cover, place on base of oven and cook onMEDIUM MICROWAVE for 5 mins. Stand for 5 mins. Cook on MEDIUM MICROWAVE for another 3 mins. or until just firm. NOTE.One of the advantages of using your MICROWAVEto make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding. Christmas Pudding 6-8 Ingredients 225ml sweet cider 50g 2oz caster sugar Rind and juice of 1 lemon Pinch of ground nutmeg 4 firm pears (eg conference) peeled with stalks in tact Serves 4 Dish: 7”17.5cm soufflé dish Put the cider, sugar, lemon rind and juice and nutmeg into the soufflé dish and cook on HIGH MICROWAVE for 2mins to dissolve the sugar. Lay the pears in the cider mixture. Cover the dish with pierced clingfilm and cook on HIGH MICROWAVE in 3 minute stages for a total of 15 mins. Turn regularly. Remove clingfilm and pears. Cook remaining liquid on HIGH MICROWAVE until it reduces and becomes syrupy. This will take about 12 mins. Serve pears with syrup and ice-cream or Chantilly cream. Pears poached in Cider 4 Desserts & Baking
143 Baking Dish Size /shape Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected. Eggs The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times. Desserts & Baking Ingredients 200g (8oz) butter or margarine 200g (8oz) dark muscovado sugar 200g (8oz) plain flour 4 eggs, beaten 50g (2oz) ground almonds 100ml (3 ½fl.oz) sherry 75g (3oz) candied peel 75g (3oz) glace cherries, roughly chopped 250g (9oz) currants 250g (9oz) raisins 100g (4oz) pecan nuts, broken into pieces finely grated zest of 1 lemon 7.5 ml (1 ½ tsp) mixed spice 2.5ml (½ tsp) vanilla extract 2.5ml (½ tsp) baking powder Dish: 20cm (8") round tin, greased and lined Oven Accessory: wire shelf on lower level Preheat oven on CONVECTION 140°C. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a double band of brown paper around the outside. Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in half the flour using a metal spoon, then fold in the rest. Stir in the almonds. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in the baking powder. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in the centre. Place tin on shelf and cook on CONVECTION 140°Cfor 2-2 ¼hrs. until a skewer inserted in the middle comes out clean. Leave cake to cool in tin. When completely cold wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months. Celebration Cake Ingredients 175g (6oz) butter or margarine 175g (6oz) caster sugar 3 eggs 175g (6oz) self-raising flour Dish: 2 x 18 cm (7") cake tins, greased and lined Oven Accessory: enamel shelf in lower posi- tion + wire shelf in upper position Preheat oven on CONVECTION 180°C. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the remaining flour. Spoon the mixture into the tins and level with a knife. Place one tin in the centre of the enamel shelf and one tin in the centre of the wire shelf. Cook on CONVECTION 180°Cfor 20-25 mins. or until cooked. Sandwich together with cream and jam and dust with icing sugar or with a filling of your choice. Victoria Sandwich
144 Ingredients 100g (4oz) plain chocolate 100g (4oz) butter 4 eggs 100g (4oz) icing sugar 50g (2oz) self raising flour 50g (2oz) ground almonds Topping: 50g (2oz) butter 25g (1oz) cocoa powder 30ml (2tbsp) milk 225g (8oz) icing sugar Dish: bowl, 23cm (9") round tin, greased and lined Oven Accessory: no accessory then anti-spark ring + wire shelf on lower level Place chocolate and butter in a bowl. Place on base of oven and melt on HIGH MICROWAVEfor 2-3 mins. Cool slightly. Whisk eggs and sugar until pale and fluffy and then fold in the chocolate mixture. Fold in the flour and almonds. Spoon the mixture into the tin. Place tin on anti-spark ring and cook on CONVECTION 180°C + SIMMER MICROWAVEfor 18 mins. or until cooked. Leave to cool To make the topping place the butter in a bowl and melt on HIGH MICROWAVEfor 30-40 secs. Stir in the remaining ingredients and beat well until smooth. Spread the topping over the top of the cake. Chocolate Cake Ingredients 225g (8oz) plain flour pinch salt 10 ml (2tsp) ground ginger 10 ml (2tsp) baking powder 3 ml (½ tsp) bicarbonate of soda 100g (4oz) soft brown sugar 75g (3oz) butter or margarine 75g (3oz) treacle 75g (3oz) golden syrup 150 ml (¼ pt) milk 1 egg, beaten Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof paper to form a cross shape. Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position Sift the flour, salt, ginger, baking powder and bicarbonate of soda into a bowl. Place the sugar, butter, treacle and syrup in a bowl. Place on base of oven and cook on HIGH MICROWAVEfor 30-60 secs. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in the liquid and syrup, mixing thoroughly. Pour the mixture into the cake tin. Place tin on the anti-spark ring and cook on CONVECTION 160°C + SIMMER MICROWAVEfor 20 mins. or until just firm. Gingerbread Desserts & Baking
145 Ingredients 150g (5oz) butter 10 ml (2tsp) grated lemon rind 150g (5oz) packet of cream cheese 225g (8oz) caster sugar 3 eggs, beaten 100g (4oz) plain flour 100g (4oz) self-raising flour 150g (5oz) sultanas 150g (5oz) glace cherries Dish: 20 cm (8") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Cream together butter, lemon rind, cream cheese and sugar until light and fluffy. Add eggs a little at a time beating well after each addition. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Place tin on the anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVEfor 35-40 mins. or until cooked. Fruity Cream-Cheese Cake Ingredients 150 ml (¼pt) sunflower oil 250g (9oz) wholemeal self-raising flour 10 ml (2tsp) baking powder 10 ml (2tsp) cinnamon 5 ml (1tsp) nutmeg 150g (5oz) light muscovado sugar 50g (2oz) walnuts, coarsely chopped 125g (4oz) carrots, grated 2 ripe bananas, mashed 2 eggs, beaten Cream Cheese Topping: 250g (8oz) cream cheese 10ml (2tsp) honey 5ml (1tsp) lemon juice chopped walnuts to decorate Dish: 18 cm (7") square tin, base lined Oven Accessory: anti-spark ring + wire shelf in lower position Place all the cake ingredients in a large bowl and mix well. Spoon into the lined tin. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVEfor 40 mins. or until cooked and well risen. Allow to cool in the tin. To make the topping mix the cheese, honey and lemon. Decorate the cooled cake with the cream cheese topping and walnuts. Carrot Cake Desserts & Baking
146 Ingredients 1 banana, large 3 ml (½tsp) vanilla flavouring 75g (3oz) butter 100g (4oz) granulated sugar 150g (5oz) self-raising flour 3 ml (½ tsp) salt 1 ½ ml (¼ tsp) bicarbonate of soda 2 eggs Dish: bowl, 18 cm (7") cake tin, lined with greaseproof paper Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position Peel the banana and mash until smooth with the vanilla flavouring. Place the butter and sugar in a bowl. Place on base of oven and melt on HIGH MICROWAVEfor 1 minute, or until soft. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana. Spoon into the prepared cake tin. Place tin on anti-spark ring on shelf and cook on CONVECTION 160°C + WARM MICROWAVEfor 20 minutes, or until cooked. Banana Cake Ingredients 100g (4oz) currants 100g (4oz) sultanas 100g (4oz) raisins 50g (2oz) whole almonds, blanched and chopped, reserve 6 whole for decoration 225g (8oz) butter or margarine 225g (8oz) soft brown sugar grated rind of one lemon 4 eggs 275g (10oz) plain flour 100g (4oz) chopped mixed peel. Dish: 20 cm (8") round tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Peel the banana and mash until smooth with the vanilla flavouring. Place the butter and sugar in a bowl. Place on base of oven and melt on HIGH MICROWAVEfor 1 minute, or until soft. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana. Spoon into the prepared cake tin. Place tin on anti-spark ring on shelf and cook on CONVECTION 160°C + WARM MICROWAVEfor 20 minutes, or until cooked. Dundee Cake Desserts & Baking
147 Ingredients 175g (6oz) soft margarine 175g (6oz) caster sugar 3 eggs, beaten 200g (7oz) self raising flour 3ml ( ½tsp) salt 5ml (1tsp) mixed spice 45 ml (3tbsp) Camp coffee essence 45 ml (3tbsp) milk 15ml (1tb sp) black treacle 75g (3oz) chopped walnuts Icing: 50g (2oz) soft margarine 225g (8oz) icing sugar 15 ml (1 ½ tbsp) Camp coffee essence 15 ml (1tbsp) water Dish: 18 cm (7") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Cream margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the dry ingredients. Add coffee essence, milk, treacle and walnuts. Stir well. Spoon into tin. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVEfor 30-40 mins. Cool. Cut in half. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and spread the remainder over the top. Decorate with whole walnuts. Coffee and Walnut Cake Ingredients 700g (1lb 8oz) rhubarb 3tbsp ginger jam 3 oranges segmented Topping 300g plain flour 150g Softened butter 150g Demerara sugar Ground ginger to taste Dish: Large shallow oven proof dish Oven Accessory: Wire shelf on lower level Ingredients Chop rhubarb. Microwave on HIGH MICROWAVEwith 1tbsp water for 6 mins. Put rhubarb into the dish. Dot around the jam and add the orange segments. Rub butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar. Add spices to taste. Sprinkle the crumble over the fruit. Put the wire shelf on the lower level and cook on CONVECTION 230ºC+ Simmer for 20 mins. Tip:Alternatively swap rhubarb, ginger jam and oranges for apple and sultanas. Swap ground ginger for mixed spice and cinnamon. Rhubarb, Ginger and Orange Crumble Desserts & Baking
148 Ingredients 250g (9oz) butter 5 ml (1tsp) vanilla essence 150g (5oz) caster sugar 2 eggs, beaten 284ml (½ pt) cream 225g (8oz) plain flour 75g (3oz) self raising flour 5 ml (1tsp) bicarbonate of soda 100g (4oz) pecan nuts, finely chopped 25g (1oz) brown sugar 3 ml (½ tsp) ground cinnamon 100g (4oz) pecan nuts, whole 60 ml (4tbsp) maple syrup Dish: 23cm (9”) cake tin, lined with greaseproof paper Oven Accessory: anti-spark ring + wire shelf in lower position Cream together butter, essence and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Stir in the soured cream and then fold in the sifted flours and soda. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts, brown sugar and cinnamon. Cover with the remaining cake mixture. Arrange the whole pecan nuts on the top. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVEfor 35-40 mins. or until cooked. Brush with maple syrup and allow to cool in the tin. Pecan Sour Cream Cake Ingredients 3 large eggs, beaten 125g (4½oz) caster sugar 100g ((4oz)) plain flour 25g (1oz) cocoa powder Filling 200g (8oz) fresh raspberries 250ml (½ pt) double cream icing sugar to dredge Dish: enamel shelf greased and lined with baking parchment Oven Accessory: wire shelf in lower position Preheat oven on CONVECTION 200°C. Whisk eggs and sugar together in a heatproof bowl until blended. Stand bowl over hot water and continue to whisk eggs and sugar until pale and creamy, and mixture leaves a trail on the surface when the whisk is lifted. Remove from hot water and whisk until cool and thick. Carefully fold in half of the sifted flour, then fold in the other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to allow mixture to run into corners. Turn halfway. Place tin on shelf and cook on CONVECTION 200°Cfor 8-9 mins. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster sugar. Quickly turn the Swiss roll out onto the greaseproof and carefully remove the baking parchment. Swiss Roll Desserts & Baking