Sauces And Extras - Panasonic NN-SF574S Operating Instruction And Cook Book

P P
reserving recautions
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave
oven cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed fi rst. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times,
heat from food would cause cracking or breaking.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven. Alternatively,
a conventional meat thermometer may be used after
the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on HIGH
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when fi lled with jam.
T C
OMATO HUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g
onion, fi nely chopped
1.5 kg ripe tomato,
skins removed and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on High
for 4 to 5 minutes. Add tomatoes. Cover. Cook on
High for 5 to 6 minutes. Add salt, spices and vinegar.
Stir well. Cook on High for 10 minutes, stirring
halfway through. Add sugar, stir well and cook on
Med-High for 35 to 40 minutes. Stirring occasionally.
Pour into sterilised jars and seal.
L B
EMON UTTER
Makes: 1 cups (250 ml)
Ingredients:
½ cup lemon juice
1 tablespoon lemon rind
⅓ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
Medium for 4 to 5 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.
L L C
EMON IME ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to
4-litre dish with the remaining ingredients. Cook on
High for 8 to 10 minutes. Stir 2 to 3 minutes during
this cooking time to dissolve sugar. Cook on High for
25 to 30 minutes, or until the mixture has become
a syrupy consistency. Set aside to cool. Pour into
bottles and seal. Store in the refrigerator and serve
with cold water, soda or mineral water and fresh mint
leaves if desired.
H C
OT OCOA
Makes: 1 cup
Ingredients:
2 teaspoons cocoa powder
1 teaspoon sugar
2 tablespoons water
1 cup milk
Method:
Combine cocoa, sugar and water in a heatproof cup.
Cook on High for 10 to 15 seconds. Stir in milk. Heat
on Med-High for 2 to 3 minutes.
G T
INGER EA
Serve: 2
Ingredients:
5 cm piece ginger
1 lemon, sliced
2 teabags
1 cup mint leaves
2 cups water
Method:
Peel and slice ginger and place into a 2-cup jug
with remaining ingredients. Heat on High for 3 to
4 minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
H L
OT EMON AND
Makes: 1
Ingredients:
juice of ½ lemon
1 tablespoon honey
1 cup water
Method:
Mix all ingredients in a 2-cup heatproof jug. Heat on
High for 1 to 2 minutes. Stir well.
– 58 –
H D
ONEY RINK