User manual PANASONIC NN-ST460M

[. . . ] Microwave Cookery Book & Operating Instructions For models: NN-ST450W / NN-ST460M Important safety instructions Please read carefully and keep for future reference IP2932_39T20BP_Cov_02_110125. indd 1 2011-1-25 9:30:40 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. [. . . ] When using other cookbooks, the 900 W output power of your oven must be allowed for. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary. Cooking for One q q For one serving quarter ALL ingredients listed. Choose a dish that is proportionally smaller than the one recommended in the recipe. Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required. q q Always check the food during cooking. There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours. When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date. q q q 33 IP2932_39T20BP_Eng_00_100129. pdf33 33 2010-1-29 10:17:44 Soups and Starters Ingredients 8 field mushrooms, approx. 400 g (14 oz) total weight 100 g (4 oz) butter 15ml (1 tbsp) chopped mixed herbs 2 garlic clove, crushed seasoning Garlic Mushrooms with Herbs Dish: large flan dish Serves 4 1. Season and serve. Ingredients 8 rashers streaky bacon, stretched and halved 450 g (1 lb) minced pork 60 ml (4 tbsp) breadcrumbs 5 ml (1 tsp) sage 1 onion, finely chopped 15 ml (1 tbsp) lemon juice 30 ml (2 tbsp) parsley, chopped 15 ml (1 tbsp) capers salt and pepper to taste Coarse Pork Pâtés Dish: 4 ramekin dishes 8 cm (3") diameter 1. Mix all ingredients together and press into ramekins. Serves 4 3. 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. Stir frequently. 34 IP2932_39T20BP_Eng_00_100129. pdf34 34 2010-1-29 10:17:44 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. 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. or until piping hot. Ingredients 40 g (11/2 oz) dried Cep mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9 oz) Arborio rice 300 ml (1/2 pt) hot vegetable stock 12 basil leaves, torn Parmesan cheese shavings to garnish Wild Mushroom and Basil Risotto Dish: 3 litre (6 pt) casserole dish 1. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. 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 IP2932_39T20BP_Eng_00_100129. pdf35 35 2010-1-29 10:17:44 Fish Whole fish Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided. 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. When is fish cooked? Fish is cooked when it flakes easily and becomes opaque. Arranging Thin fillets of fish i. e. [. . . ] 30 Paprika Pork Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Sweet and Sour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Preserves Soft Fruit Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]