User manual PANASONIC NN-CT559W

[. . . ] Before operating this oven, please read these instructions carefully and keep for future reference. This unique technology has been used in microwave ovens in Japan for a long time. it allows significant improvements in your ovens cooking times. This system, which also reduces the number of components needed, makes the oven lighter with a greater interior volume, without taking up any more of your work surface. [. . . ] Peel one of the courgettes and the potato, and cut all the vegetables into large cubes. Put into the bowl with the stock cube and half a glass of hot water, cover and cook for 20 minutes on MAX. Add 500 ml of very hot water and 500 ml of very hot milk, as well as the soft cheese, before blending everything in the food mixer, season and serve. If the courgettes are too bitter, you can add milk only. You can also peel all three courgettes in order to reduce any possible bitterness from the skin. 35 min Container: 1 large bowl + 1 medium bowl 6-8 people - MICROWAVE To be prepared the day before it is eaten. 2 cups of quinoa, 2 courgettes, 300 g frozen peas, 1 bunch of mint, 100 ml olive oil, juice of 2 lemons, salt, pepper. Weigh out the quinoa in a large bowl and cook it with twice the volume of salted hot water, firstly for 5 minutes on MAX then on 250W for approx. Meanwhile chop the courgettes into large pieces and place in the blender. Chop in the blender, but do not blend for so long that you obtain a puree, the courgettes should just be finely chopped. Cover the chopped courgettes with water in a bowl and blanche on MAX for approx. Cover the frozen peas with water and cook on MAX for 7 to 8 minutes. Remove the mint leaves from the stalk and mix with the olive oil and lemon juice. add this mixture to the quinoa , courgette and pea mixture. Check the seasoning and leave to rest for several hours before serving. Topping:190 g tuna in brine, drained, 3 eggs, 150 ml milk, 200 ml single cream, 130 g grated cheese, salt, pepper. Line the tin with baking paper, then with the pastry. Put the eggs, milk and cream into a bowl. Cover the tart base with the cheese, then the tuna and the beaten egg mixture. Once the oven is hot, put the tart in and cook for approx. 30 minutes, protecting the top of the tart with a double sheet of baking paper after 10 to 11 minutes. Remove from the tin and leave to cool on a wire rack before serving. [. . . ] the mixture will continue to thicken as it cools. Fill the jars while the curd is hot, close them and turn them over. Cooking time: 16 min Container: 1 bowl, 2 litre capacity For about 4 jars of jam: 300 g strawberries, 250 g raspberries, 150 g blackcurrants or redcurrants, 550 g crystalised sugar, 1 /2 sachet of pectin. Roughly chop the fruit and mix with the pectin and sugar in the bowl. [. . . ]