User manual PANASONIC NN-5856

[. . . ] Microwaves leave most foods tastier and leave you with less washing up, but don't expect to become a perfect microwave cook overnight ­ some of the methods are very different to those used in conventional cooking. Home Economists program the ovens especially for the UK market. The recipes are also tested many times to ensure you achieve successful results at home. We hope you enjoy using your new oven but should you require any further help or explanation, phone our RECIPES Soups and Starters Fish Meat and Poultry Pasta and Rice Cheese and Egg Dishes Vegetables/Vegetarian Puddings and Desserts Sauces Baking Preserves Technical Specification Building in your Oven Index 34-35 36-38 39-42 43-44 45-46 47-50 51-53 54 55-56 57-58 59 59 60-61 862108 COOKERY ADVICE LINE 01344us on-line at Write to the address below, or contact test. kitchen@panasonic. co. uk Alternatively visit our web site at www. cooking-corner. co. uk Carol Cook The Microwave Test & Development Kitchen Panasonic Consumer Electronics U. K. [. . . ] Cook 4 ramekins together on MEDIUM power for 12-14 mins. Pour off excess liquid, and serve hot or cold with crusty French bread. SOUPS & Ingredients 25 g (1 oz) butter 15 ml (1 tbsp) olive oil 1 onion, finely chopped 350 g (12 oz) potatoes, diced 500 g (1 lb 2 oz) broccoli, cut into florets 850 ml (11/2 pts) vegetable stock 3 ml (1/2 tsp) grated nutmeg 150 ml (1/4 pt) semi skimmed milk 100 g (4 oz) stilton cheese, cubed Salt and pepper Broccoli and Stilton Soup Dish: large bowl Serves 4 1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. Add the potatoes, cover and cook on HIGH power for 3-4 mins. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. Allow to cool and then blend in a food processor until smooth. Reheat the soup on HIGH power for 4-5 mins. Stir frequently. 34 Ingredients 25g (1oz) butter 1 onion coarsely chopped 675g (11/2 lb) carrots thickly sliced 1 litre (13/4 pints) vegetable stock grated zest of 1/2 orange 90ml (6 tbsp) orange juice 60ml (4 tbsp) crème fraiche salt & black pepper 1 tbsp snipped fresh chives Carrot and Orange Soup Dish: 3 litre (6 pt) bowl Serves 4 1. Place the butter and onion in a large bowl. Stir the mushrooms into the rice mixture. Serving suggestion: Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and serve garnished with shavings of Parmesan cheese. 35 SOUPS & STARTERS Ingredients Cream of Mushroom Soup Fish WHOLE FISH Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided. 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 (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. If cooking 2 whole fish together, they should be arranged head to tail for even cooking. Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks. FISH ARRANGING Thin fillets of fish i. e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid. LIQUID Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water. When cooking Frozen fish, add liquid as above for even cooking. [. . . ] 57 Plum Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Red onion Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Tomato Chutney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Pulses, cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 T Technical Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]