User manual PANASONIC NN-CD567

[. . . ] ® English Deutsch Microwave/Convection cookery book Kochbuch für die Mikrowellengeräte Recetario para microondas combinado La Cuisine Gourmande avec Votre Four Combiné Recettario per forni a microonde combinati Español Français Italiano NN-CD557 NN-CD567 English Inverter technology is the key Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities: • It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour. • It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing microwave output. [. . . ] Cook courgettes with 3 tbsp of water, covered on 1000 W for 3 mins. Spoon one third of lentil mixture into base of loaf dish. Spoon another third over, cover with remaining courgettes. Cook on Combination: 190°C + 100 W for approx. Serve with ratatouille. Ingredients 8 quick cooking cannelloni tubes 600 ml (1 pt) pouring white sauce 50 g (2 oz) cheese, grated Filling: 100 g (4 oz) defrosted spinach 50 g (2 oz) cooked ham, chopped 30 ml (2 tbsp) Parmesan cheese 1 egg, beaten 100 g (4 oz) cooked chicken, finely diced 15 ml (1 tbsp) parsley, finely chopped 15 ml (1 tbsp) spring onions, finely chopped 60 ml (4 tbsp) Parmesan cheese Cannelloni Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”) Oven Accessory: glass tray then metal tray on glass tray 1. At the end of cooking, whisk in the grated cheese. Prepare filling by combining all filling ingredients. Pour over sauce and sprinkle with second measure of Parmesan cheese. Cook on Combination: 190°C + 250 W for approx. 25 mins or until bubbling and browning. En-27 Vegetables Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power ( VEGETABLES Artichokes: - whole - hearts Asparagus* Aubergines Beetroot* Chinese Leaves Broccoli Mushrooms Carrots: - round slices - strips Cabbage* Cauliflower Brussels sprouts Boule celery Celery* Courgettes Endives Spinach: - chopped - leaves FRESH 9-10 9-11 10-12 9-11 18-20 7-9 8-9 9-10 8-10 12-14 12-14 8-10 9-10 8-9 15-17 8-9 10-12 – 9-10 FROZEN – 12-15 12-13 – – 13-14 12-13 12-13 12-13 – – 12-13 12-13 – – 12-13 18-20 12 13 VEGETABLES Broad beans* Fennel: - whole cut in half - thin cut Green beans* Dwarf beans Mixed spring vegetables* Corn on cob (2 cobs)* Turnips Onions Peas* Mange-tout peas Thin sliced leeks Leek stalks Squash Capsicums Whole potatoes (<220 g) Cut potatoes Ratatouille Salsify Tomatoes* FRESH 16-19 10-12 17-20 12-13 15-16 – 7-10 8-10 9-12 20 12-13 8-10 8-10 9-10 12-13 8-10 10-11 16-18 10-12 4-5 1000 W) FROZEN 18-20 – – 12-13 – 15-16 12-15 18-20 14-16 15-16 – 15-16 15-16 – 13-15 – – 14-16 14-16 – For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water. *We do not recommend cooking with the Auto menu for these vegetables. Tomatoes, courgettes, aubergines, frozen vegetables for ratatouille, mushrooms, spinach, endives and onions need little or no water. Peas, broad beans, runner beans and French beans may need 8-10 tbsp water per 500 g. Ingredients Glazed Carrots 450 g (1 lb) carrots, Dish: 20 cm (8”) casserole peeled and cut into 2. 5 cm (1”) matchsticks 60 ml (4 tbsp) lemon juice Oven Accessory: glass tray 5 ml (1 tsp) soft brown sugar 1. Place carrots in dish with lemon juice. Serves: 4 2. Uncover and immediately sprinkle sugar over carrots and toss to coat. Cover and cook on 1000 W for 5-6 mins. (or AUTO PROGRAM VEGETABLES) or until tender. Ingredients Potato Dauphinois 800 g (1lb 12 oz) potatoes Dish: 1 x Pyrex bowl (Ø 22 cm) 200 ml (7 floz) milk 200 ml (7 floz) cream Oven Accessory: metal tray on glass tray. Peel and cut the potatoes into thin 1 garlic clove slices. Place the dish on the metal tray and cook for 25 - 30 mins on combination: 200°C + 440 W. Sprinkle with the grated emmental 10 mins after cooking. Arrange the potato slices in dish. Scatter over the garlic, salt and pepper. [. . . ] Blend all sauce ingredients until smooth 3. Arrange goujons on a plate with 45 ml (3 tbsp) hot chilli sauce in a blender. Transfer to a small serving serving dish of sauce in the centre. 25 g (1 oz) can anchovies, drained dish. [. . . ]