Panasonic NN-CS89LB Manual page 48

Auto Cook Programs
Program Weight *
20. Raw Chinese
Bun
1 level
(6 pcs)
2 levels
(12 pcs)
Ingredients (2 levels):
Wrapper:
300 g all-purpose flour
15 g castor sugar
4 g yeast
160 ml warm water (40 °C)
6 g oil
Fillings:
220 g ground beef
6 g salt
1 g white pepper powder
15 g light soy sauce
65 g green onion and ginger juice
5 g castor sugar
10 g curry powder
5 g sesame oil
70 g minced onion
130 g chopped cabbage
15 g oil
21. Salmon Fillets
250 g - 500 g
Steam
Grill Tray
* Recommend weight range
Accessory/
Placement
To steam raw Chinese bun, Fill water tank. Place
food with lined baking paper on wire shelf in middle
shelf position and grill tray in lower shelf position to
catch residual water. select program number 20. Raw
Chinese Bun. Touch Start/Set to confirm the program.
Select the weight of the food and touch Start/Set.
To steam raw Chinese bun, Fill water tank. Place half
food with lined baking paper on grill tray in upper shelf
position and wire shelf in middle shelf position. Select
program number 20. Raw Chinese Bun. Touch Start/
Set to confirm the program. Select the weight of the
food and touch Start/Set.
Filling:
1. Heat oil in a pan and add the onions and fry on a low heat, then add
the cabbage and fry until soft, remove and cool.
2. Add salt to the ground beef, white pepper powder, light soy sauce
and sugar, add green onion and ginger juice into ground beef
gradually, stirring in one direction until the mixture thickness. Then
add the minced onions and chopped cabbage in step 1, add curry
powder and sesame oil, stir well.
Wrapper:
1. Mix and stir yeast with warm water, and wait 5 minutes.
2. Pour flour, castor sugar, yeast water and oil into a bowl, and stir
evenly and knead the dough until smooth. Then, cover with a cling
film and wait for 5 minutes.
3. Divide the dough into 12 equal parts and roll into small round pieces
with relatively thick rims for easy stuffing. Package into around 35 g
meat into the dough.
4. Place half dough on grill tray in upper shelf position and remaining
half on wire shelf in middle shelf position line with baking paper.
5. Fill water tank.
6. Select program and Touch Start/Set to confirm the program. Select
the weight of the food and touch Start/Set.
Note:
1. To make knife-cut steamed buns: roll the fermented dough squarely and roll
up along the longer edge and cut into 12 parts.
2. The ingredients listed is for 2 levels, please half all the ingredients for 1 level.
3. If "HOT" appears in the display window, the oven temperature is too
high from previous use. Please wait until the cavity cook down and start
fermenting.
To steam and grill salmon fillets to give moist juicy fish
and crispy skin. Each salmon fillet should weigh 125 g.
Fill water tank. Place salmon fillets skin side down on
wire shelf in the middle shelf position. Place grill tray
in the lower shelf position for dropping water. Select
program number 21, Salmon Fillets. Touch Start/Set to
confirm the program. Select the weight of the salmon
fillets. Touch Start/Set.
Grill
Placement
- Eng-48 -
Instructions
Convection
(continued)
Wire Shelf