User manual PANASONIC NN-ST469MBPQ

[. . . ] Microwave Cookery Book & Operating Instructions For model: NN-ST459W / NN-ST469M Important safety instructions Please read carefully and keep for future reference Standard Conversion Chart Weight 1/ 2oz 1oz 2oz 3oz 4oz 5oz 6oz 7oz 8oz 9oz 10oz 11oz 12oz 13oz 14oz 15oz 1lb/16oz Capacity 1/ 2tsp ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ 15g 25g 50g 75g 100g 150g 175g 200g 225g 250g 275g 300g 350g 375g 400g 425g 450g When using recipes in this book always follow metric or imperial measurements. In some recipes the conversions are not a direct equivalent due to recipe result. Important Notice The IEC (60705) power output (watts) The heating category for small packs of food 900W E Microwave symbol Your oven is rated 900 Watts (IEC)*. When using other cookbooks remember to adjust cooking times accordingly. [. . . ] Mix all ingredients together and press into ramekins. Serves 4 3. Cook 4 ramekins together on MEDIUM power for 12-14 mins. Pour off excess liquid, and serve hot or cold with crusty French bread. 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. Cover and cook on HIGH power for 8-10 mins. Cover and cook on HIGH power for 5 mins. Place in liquidiser and puree until smooth. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste. Cover and cook on MEDIUM power for 3-4 mins. Garnish with fresh chives. Ingredients 25g (1oz) butter 2 garlic cloves, crushed 4 tbsp finely chopped parsley 400g (14oz) chestnut mushrooms, roughly chopped 15g (1/2 oz) dried porcini, rehydrated 125 ml (4 fl. oz) dry white wine 900ml (11/2 pint) vegetable stock 3 tbsp double cream salt & freshly ground black pepper Cream of Mushroom Soup Dish: 3 litre (6 pt) bowl Serves 4 1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 mins. [. . . ] 42 Sweet and Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Preserves Soft Fruit Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]