Panasonic Nncf778sbpq Owners Manual

							79
Soups and Starters
Ingredients
25g (1oz) butter
1 medium onion, coarsely chopped
700g (1
½ lb) peeled carrots, sliced
700ml (1¼ pints) vegetable stock
grated zest of ½orange
90ml (6tbsp) orange juice
60ml (4tbsp) crème fraiche
salt & black pepper
15ml (1tbsp) fresh chives, cut into
pieces
Serves 4
Dish:   3 litre (6 pt) bowl
Place the butter and onion in a large bowl. Place on
base of oven and cook on MEDIUM MICROWAVEfor 4
mins. or until soft. Add the carrots and cook on
MEDIUM MICROWAVEfor 10 mins. and stir halfway.
Add stock and orange zest and juice. Cover and cook
on MEDIUM MICROWAVEfor 16-18 mins. or until the
carrots are soft, stirring halfway. Cool. Place in
liquidiser and puree until smooth. Stir in the crème
fraiche and season to taste. Cover and cook on
MEDIUM MICROWAVEfor 3 mins. or until piping hot.
Garnish with fresh chives.
Carrot & Orange Soup
4
Ingredients
1-3 green chillies 
3” piece of root ginger peeled and
finely chopped
2-3 lemongrass sticks – just the soft
middle part finely chopped
1 small pack of fresh coriander
stalks only –keep leaves for garnish
1 ½ tsp Chinese five spice
1tsp ground cumin
2tbsp olive oil
1 onion sliced
1 small pumpkin around 1.1 kg
whole weight
1 pint/600ml vegetable stock
400g tin of low fat coconut milk
2 limes
salt and pepper
Thai Butternut Squash Soup
Serves 6
accessory: Glass tray on base
dish: 6pint Glass mixing bowl
Make the spicy paste by combining the first seven
ingredients. Use a food processor or a pestle and mortar
to do this. Add onion to the paste.  Put in a large glass
mixing bowl, cover with pierced cling film and cook on
HIGH MICROWAVEfor 5 mins. Peel and chop butternut
squash scraping out all seeds and stringy bits. Add
butternut squash and hot stock to the mixing bowl. Cook
on HIGH MICROWAVEfor 15-20mins or until butternut
squash is soft, stirring once during cooking time. Add
coconut milk, juice of limes, salt and pepper. Liquidise.
Stir and serve with coriander leaves.
6 
						

							Ingredients
15ml (1tbsp) olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
700g (1½ lb) sweet potatoes,
peeled and chopped
1 large red pepper, deseeded and
chopped
725ml (1¼ pints) vegetable stock
150ml (¼ pt) coconut milk
salt and pepper
Sweet Potato Soup
Serves 4
Dish: 3 litre (6 pt) bowl
Place the oil, onion and garlic in a large bowl. Place on
base of oven and cook on MEDIUM MICROWAVEfor 3
mins. or until soft. Add the potato and pepper and cook
on MEDIUM MICROWAVEfor 5 mins. Add stock , cover
and cook on MEDIUM MICROWAVEfor 15 mins. or until
the potatoes are soft, stirring halfway. Cool. Place in
liquidiser and puree until smooth. Stir in the coconut milk
and season to taste. Cover and cook on MEDIUM
MICROWAVEfor 3 mins. or until piping hot. 
4
Ingredients
250g (9oz) streaky bacon, de-rinded
225g (8oz) minced pork
225g (8oz) pigs liver, chopped
½tsp (3ml) rosemary
½tsp (3ml) thyme½tsp (3ml) ground mace½tsp (3ml) allspice
salt & freshly milled black pepper
30ml (2tbsp) dry white wine
15g (
½ oz) butter
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
1tbsp plain flour
Serves 4-6 
Dish: bowl, 600ml (1 pint) earthenware terrine
or Glass loaf dish
Line base and sides of dish with bacon rashers,
stretching each rasher slightly with a knife.
Place the minced pork, chopped liver, herbs, spices,
seasoning and wine in a non metallic bowl and marinate
for 2 hours in the fridge. Place butter, shallots and garlic
in bowl. Place on base of oven and cook on HIGH
MICROWAVEfor 2 mins. Cool. Combine the meat
marinade with the onion mixture. Add the egg and flour
and mix well. Turn into the bacon lined dish. Smooth the
top and fold over the bacon. Cover with greaseproof
paper, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVEfor 40-45
mins
Pork and Liver Terrine
4-6
Soups and Starters
80 
						

							81
Ingredients
250g (9oz) tail end of salmon,
boned, skinned, and cut into 
bite-sized pieces.
125g (4 
½oz) cooked peeled prawns
juice of ½lemon
salt & black pepper
125g (4 
½oz) filo pastry
50g (2oz) butter, melted
Prawn & Salmon Filo Parcels
Serves 4
Dish: greased baking sheet 32 x 23cm (12½ x
9 inches)
Oven Accessory: wire shelf in lower position
Combine salmon and prawns. Sprinkle with lemon juice
and season to taste. Preheat the oven empty on
CONVECTION 190ºC. Cut the filo pastry into 8 squares
measuring 18cm
(7 in). Brush 2 squares with the melted butter, covering
the remaining squares with a damp tea towel. Place ¼
of the salmon & prawn mixture in the middle of one
buttered filo square. Fold 2 sides of the filo to form a
rectangle. Fold one of the open ends over the filling and
the other one underneath. Place this parcel on the
second buttered square and draw up the edges and seal
the parcel. Repeat steps 4-7 three more times. Place
parcels on baking sheet, brush with melted butter and
place on wire shelf. Cook on CONVECTION 190ºCfor
20 mins. or until crisp and golden.
4
Soups and Starters
Ingredients
50g (2oz) butter
1 garlic clove, crushed
15ml (1tbsp) dried mixed herbs
salt & pepper
8 field mushrooms approx 225g
(8oz) 
Garlic Mushrooms with herbs
Serves 4
Dish: bowl
Oven Accessory: no accessory then Glass tray
Put butter, garlic, herbs and seasoning into a bowl. Place
on base of oven and soften on MEDIUM MICROWAVE
for 20 secs. Place the mushrooms on the Glass tray and
spoon butter mixture over them. Place Glass tray on
base of oven and cook on MEDIUM MICROWAVEfor 8-
10 minutes or until just tender.
4 
						

							Ingredients
200g (7oz) or 4-5 large flat
mushrooms
10ml (2 tsp) olive oil
8 slices ciabatta
25g (1oz) softened butter beaten
with 1 chopped clove of garlic
150g (5oz) jar roasted red peppers,
sliced if necessary
100g (4oz) firm goat's cheese
Red Pepper & Mushroom Bruschetta
Serves 4
Dish: bowl
Oven Accessory: no accessory then enamel
shelf in upper position then wire shelf in Lower
position with Glass tray.
Slice mushrooms, place in a bowl and drizzle with olive
oil. Place on base of oven and cook on MEDIUM
MICROWAVEfor 5 mins. Leave to cool slightly. Spread
one side of each slice of ciabatta with garlic butter. Place
the ciabatta slices on the enamel shelf and toast on
GRILL 1for 5 mins. Remove enamel shelf. Turn the
ciabatta slices over and place on Glass tray. Layer
mushrooms and pepper on top of ciabatta slices. Cut the
goat's cheese into 8 slices and put one slice on top of
each stack. Place Glass tray on wire shelf and cook on
GRILL 1 + SIMMER MICROWAVEfor 4-5 mins.
4
Ingredients
250g (9oz) ready made puff pastry
15 ml (1tbsp) olive oil
225g (8oz) onions peeled & sliced
25g (1oz) pine nuts
100g (4oz) feta cheese crumbled
25g (1oz) pitted black olives roughly
chopped
75g (3oz) sun-dried tomatoes,
roughly chopped
15g (
½oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
Onion & Feta Cheese Tartlets
Serves 6
Dish: 3 litre (6 pint) bowl and 2 greased baking
sheets 32 x 23cm (12½ x 9 inches)
Oven Accessory: no accessory then enamel
shelf in lower position + wire shelf in upper
position
Roll out the puff pastry and cut out 6 circles each 10cm 
(4 inches) in diameter. Chill pastry for 30 mins. Put oil and
onions into large bowl. Place on base of oven and cook
on MEDIUM MICROWAVEfor 15 mins. Cool for 5 mins.
Preheat oven on CONVECTION 230°C with shelves in
position. Stir nuts, cheese, olives, sun-dried tomatoes and
capers into onion mixture. Season well. Place 3 pastry
circles on each baking sheet and prick with a fork. Divide
the onion mixture among the pastry circles. Place baking
sheets on shelves and cook the tarts on CONVECTION
230°Cfor 10-15 mins. or until golden brown.
6
Soups and Starters
82 
						

							Soups and Starters
Ingredients
8 slices of French baguette
100g stilton sliced
2 fresh pears peeled, cored, sliced
and dipped in lemon juice or 4
tinned pear halves in juice
Crushed walnuts
Pear and Stilton Crostini 
Serves 4
Oven Accessory: wire shelf in upper position
with Glass tray on oven base
Place the slices of baguette on the wire shelf and cook
on GRILL 1for 2 ½ mins. or until lightly toasted. Turn
the slices over and cover with stilton, making sure that it
covers each slice right to the edge. Top with sliced pear.
Cook on COMBINATION : GRILL 1+ Warm power for
4-5mins. Open the door a minute before the end of the
cooking time and top with walnuts. Close the door and
press start to finish cooking.
Tip:  This recipe also works well with brie and cranberry
sauce or goatʼs cheese and figs
4
Ingredients
16 asparagus spears
8 slices parma ham 
2tsp olive oil
Asparagus in Parma Ham
Serves 4
Oven accessory: Glass dish and wire shelf on
lower level
Trim the ends of the asparagus spears.  
Cut each slice of parma ham in half lengthwise.
Wrap the asparagus in the ham, starting from the stem,
leaving the tip exposed. Put the wrapped asparagus on
the glass tray and pour over the olive oil. Cook on
COMBINATION : CONVECTION 200°C+ LOW
MICROWAVEfor 15mins. 
4
83 
						

							Fish
Fish cooks very well by MICROWAVE as it stays very moist.
LIQUID- Fresh or frozen fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white
wine or water for even cooking.
Do not sprinkle salt onto fish before cooking as this may make the fish dry.
WHEN IS FISH COOKED?- Fish is cooked when it flakes easily and becomes opaque. For fish
with a strong odour, eliminate the smell after cooking by placing 600 ml (1pt) of boiling water and
1 sliced lemon in a large bowl and cook on SIMMER MICROWAVE for 20 mins. Wipe out oven
with a dry cloth.
ARRANGING-If cooking 2 whole fish together, they should be arranged head to tail for even
cooking. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling
film or lid.
NOISE-During cooking, popping sounds may be heard. This is due to moisture trapped between
the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when
cooking if the skin and flesh is pierced several times with a cocktail stick. 
84
Ingredients
50g (2oz) onion
2 garlic cloves
50g (2oz) butter
25g (1oz) plain flour
100 ml (4fl.oz) white wine
100 ml (4fl.oz) milk
150 ml (
¼pt) single cream
100g (4oz) Emmental cheese
450g (1lb) mixed cooked seafood
salt & pepper to season
100g (4oz) Tortilla chips
100g (4oz) breadcrumbs
Mixed Seafood Gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: no accessory then wire shelf
in lower position
Chop the onion and garlic and put in dish with butter.
Place on base of oven and cook on MEDIUM
MICROWAVEfor 3 mins. Add the flour and pour in the
wine and milk gradually. Stir well. Cook on HIGH
MICROWAVEfor 2 mins, stirring halfway. Add the cream
and cheese and cook on HIGH MICROWAVEfor 2 mins.
Add the seafood to the sauce and mix well. Season to
taste. Top with the crushed tortilla chips and
breadcrumbs. Place on wire shelf and cook on
CONVECTION 230°C + GRILL 3 + LOW MICROWAVE
for 15 mins or until crisp and piping hot.
4 
						

							85
Ingredients
450g (1lb) white fish
50g (2oz) butter
50g (2oz) flour
450ml (
3/4 pt) milk
300ml (½pt) white wine
450g (1lb) mixed seafood
6 gherkins, diced
15ml (1tbsp) fresh parsley
10ml (2tsp) dill
salt and pepper
Rosti topping:
900g (2 lb) potatoes
15ml (1tbsp) capers
50g (2oz) butter, melted
50g (2oz) cheddar cheese, grated
Special occasion Fish Pie
Serves 4
Dish: shallow oval dish, large bowl
Oven Accessory: Glass tray then no accessory
then wire shelf in lower position
Place the white fish on Glass tray on base of oven. Cook
on AUTO FRESH FISH PROGRAMor on MEDIUM
MICROWAVEfor 5 mins. Skin, bone and flake the fish.
Place potatoes in a large shallow dish with 3 tbsps water
and cover. Place on base of oven and par-boil on
MEDIUM MICROWAVEfor 10 mins. and then allow to
cool slightly. Put butter in a large bowl. Place on base of
oven and cook on HIGH MICROWAVEfor 1 min. and
then stir in flour to make a roux. Mix in the milk and wine
gradually, stirring continuously until well combined and
cook on HIGH MICROWAVEfor 3 mins. Stir and cook for
a further 2-3 mins. on HIGH MICROWAVEstirring
halfway. Mix in the fish, mixed seafood, gherkins and
herbs. Season and pour into the bowl. Grate the
potatoes and mix in the capers, melted butter and grated
cheese. Pile onto fish sauce without pressing firmly to
keep the grated form. Place on wire shelf and cook on
CONVECTION 220°C + SIMMER MICROWAVEfor 
30-35 mins. or until piping hot and golden.
4
Fish
Ingredients
2 trout, 250-300g (8-10oz) each
Stuffing:
4 spring onions, finely chopped
50g (2oz) button mushrooms, finely
sliced
2.5 cm (1") fresh root ginger, finely
grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt & pepper
Serves 2
Oven Accessory: Glass tray + wire shelf in
lower position 
Wash the fish and pat dry. Fill the fish cavities with the
onions, mushrooms and ginger and arrange the fish on
the Glass tray. Pour over the soy sauce and lime juice.
Season and marinade for one hour in the fridge.
Place Glass tray on low rack and cook on CONVECTION
200ºC  + LOW MICROWAVEfor 15 mins. 
Stuffed Citrus Trout
2 
						

							Ingredients
For the sauce:
15g (½oz) butter
15g (
½oz) flour
275ml (½pint) milk
350g (12oz) fresh haddock fillet
350g (12oz) fresh undyed smoked
haddock
100g (4oz) prawns
salt & pepper
1tbsp chopped flat leaf parsley
For the topping:
700g (1lb 8oz) potatoes, peeled,
chopped into small chunks
450g (1lb) Swede, diced
50g (2oz) butter
Prawn and haddock Pie
Serves 6 
Dish: large jug, shallow oval dish 
Oven Accessory: no accessory then trivet and
Glass tray then no accessory then wire shelf in
lower position
Put butter in large jug, place on base of oven and cook
on HIGH MICROWAVEfor 30 secs. and stir in flour to
make a roux. Then add the milk gradually, stirring
continuously until well combined and cook for 2 mins. on
HIGH MICROWAVE. Stir and cook for a further 2 mins.
on HIGH MICROWAVE stirring halfway. Season and set
aside. Place fresh and smoked haddock on Glass tray
directly on base of oven. Cook fish on AUTO FRESH
FISH PROGRAMor on MEDIUM MICROWAVEfor 10
mins. Flake the fish into a shallow oval dish and scatter
the prawns over. Pour over the sauce, season and
sprinkle with chopped parsley. Place potatoes in a dish
with 3tbsp water. Place on base of oven, cover and cook
on AUTO POTATO PROGRAMor on MEDIUM
MICROWAVE for 10-12 mins until soft. Drain. Place
Swede in a dish with 3tbsp water. Cover and cook on
MEDIUM MICROWAVEfor 15 mins. Mash potato with
25g (1oz) butter. Mash Swede with 25g (1oz) butter and
mix in 2 tbsps of mashed potato. Spoon alternate lines of
potato and Swede over the top of the fish mixture to
cover. Fluff up with a fork. Place on wire shelf and cook
on CONVECTION 230°C + GRILL 3 + LOW
MICROWAVEfor 15-20 mins.
6
Fish
86
Ingredients
900 g (2lb) mussels (weight in
shells)
15ml (1tbsp) olive oil
1 onion finely chopped
2 garlic cloves, crushed
150ml (¼ of a pint) dry white wine
1 bunch flat-leaf parsley, finely
chopped
Serves 2
Dish: large rectangular dish
Scrub mussels and pull off any beards discarding any
broken or open shells.Place oil, onion and garlic in a
dish. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Add wine and cook on HIGH
MICROWAVEfor 3 mins. Add the mussels cover dish
with cling film and pierce, and cook on MEDIUM
MICROWAVEfor 5-6 mins. Discard any unopened
shells. Add the parsley and stir before serving.
Steamed Mussels with Garlic
2 
						

							Ingredients
4 salmon fillets each 100-150g 
(4-6oz) 
marinade:
45ml (3tbsp) white wine
1 garlic clove, crushed
2.5 cm (1") fresh root ginger, finely
grated
mango salsa:
2 red chillies, seeds removed, thinly
sliced
100g (4oz) peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 lime, juice of
Salmon with Mango Salsa
Serves 4
Dish: shallow dish
Oven Accessory: Glass dish 
Mix the marinade ingredients together. Pour marinade
over salmon in dish and leave to marinate for 2-3 hrs in
the fridge. Mix all the salsa ingredients together and chill
in fridge. Place the salmon in the Glass dish directly on
base of oven. Pour over half the marinade and cook
salmon on MEDIUM MICROWAVEfor 3 mins. Pour the
remaining marinade over the salmon and continue
cooking on MEDIUM MICROWAVE for 3-4 mins. Serve
salmon with the salsa.
NOTE:For 2 fillets the marinade and salsa quantities
should be halved and total cooking time on MEDIUM
MICROWAVEshould be reduced to 6-8 mins.
*Alternatively  the Salmon may be grilled. Place salmon
skin side up on the Enamel shelf in the upper position
and cook on GRILL 1for 10 mins. Turn halfway.
4
87
Fish
Ingredients
500g (1lb 2oz) potatoes, peeled, cut
into 1cm (½") cubes  
25g (1oz) butter
2 large leeks, thickly sliced
15ml (1tbsp) plain flour
275ml (
½ pt) tub fresh fish stock
275ml (½ pt) water
bay leaf
275ml (
½pt) milk
250g (9oz) cod fillet, cubed
10 tiger prawns, peeled
Creamy Cod & Leek Chowder
Serves 4
Dish: large shallow dish and large bowl 
Place potatoes in a large shallow dish with 3tbsps water
and cover. Place on base of oven and cook on MEDIUM
MICROWAVEfor 7 mins. Place the butter and leeks in a
large bowl. Place on the base of oven and cook on HIGH
MICROWAVEfor 2-3 mins. and then add the potatoes.
Stir in the flour and gradually add the fish stock, water
and bay leaf. Cook on HIGH MICROWAVEpower for 
8-10 mins or until the potato is tender. Stir halfway. Then
stir in the milk and fish. Cook on MEDIUM MICROWAVE
power for 7-8 mins or until the fish is cooked. Remove
the bay leaf and season to taste. Serve immediately.
4 
						

							Fish
88
Ingredients
4 salmon fillets or steaks each 100-
150g (4-6oz) 
30ml (2tbsp) white wine
Sauce:
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter,
cut into cubes
pepper
Salmon with Hollandaise Sauce
Serves 4
Dish: shallow dish, 1 litre (2 pt) jug 
Place salmon in dish with wine. Place on base of oven,
cover and cook on MEDIUM MICROWAVEfor 7 mins.
Leave to stand and make sauce. 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.
4
Ingredients
4 salmon fillets each 100-150g 
(4-6oz)
Marinade:
15ml (1 tbsp) honey
30ml (2tbsp) dark soy sauce
15ml (1tbsp) sherry
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Soy and Honey Steamed Salmon
Serves 4
Dish: shallow dish
Oven Accessory: Glass dish
Mix the marinade ingredients together. Pour marinade
over salmon in dish and leave to marinate for 2-3 hrs in
the fridge. Place the salmon directly on base of oven and
place on the Glass dish. Pour over half the marinade and
cook salmon on MEDIUM MICROWAVEfor 5 mins. Pour
the remaining marinade over the salmon and continue
cooking onMEDIUM MICROWAVEfor 5-6 mins.
NOTE:For 2 fillets the marinade quantities should be
halved and total cooking time on MEDIUM MICROWAVE
should be reduced to 6-8 mins.
4