Panasonic NNL763 Cookery Book page 26

TYPE
OF MEAT
Duck
- whole roast (1)
- legs (2)
- stew 1000 W then 440 W or 250 W
Rabbit
Game
- roast (1)
- stew 1000 W then 440 W or 250 W
Chipolatas (2)
(1) For the model NN-L763: for combination cooking, place the dish on the low wire rack.
For models NN-A883/NN-873/NN-A813: for combination cooking place on the metal tray.
(2) For combination cooking: place the dish on the high wire rack.
(3) For any weight.
Note: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at least 10 minutes
(depending on the weight).In combination cooking, if the colour appears insufficient at the end of cooking, do not hesitate to add a few more minutes
on the Grill function.
1 /
600 g (1 lb) braising steak, cubed
4
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
60 ml (4 tbsp) soured cream
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml ( 1tbsp) orange juice
15 ml (1 tbsp) tomato puree
juice from can of pineapple below
450 g (1 lb) pork fillet, diced
1 /
green pepper, chopped
2
225 g (8 oz) can pineapple chunks
675 g (1
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
5 ml (1 tsp) dry mustard powder
45 ml (3 tbsp) plum jam
En-24
Cooking Chart Summary - Cont'd.
MICROWAVE
ONLY
-
-
1000 W
1000 W
1000 W
Hungarian Goulash
Ingredients
Dish: large casserole
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all
30 ml (2 tbsp) paprika
ingredients except the sour cream in
5 ml (1 tsp) sugar
casserole dish.
2. Cook on Combination:
Ingredients
Sweet and Sour Pork
Dish: medium casserole
Oven Accessory: glass tray
1. Mix all sauce ingredients together.
15 ml (1 tbsp) sherry
2. Layer pork, pepper and pineapple in
casserole. Pour over sauce, cover and cook
seasoning to taste
Barbeque Spare Ribs
Dish: shallow flat based dish
Oven Accessory: glass tray then metal tray on glass tray
Ingredients
1 /
lb) pork ribs
2 1. Prepare riblets from breast by cutting down
30 ml (2 tbsp) vinegar
between rib bones with a sharp knife. Cut
Sauce:
flap end into 2.5 cm (1") wide strips.
2. Place riblets into a large bowl, cover with
water and add the vinegar.
45 ml (3 tbsp) honey
3. Cover and cook on
8-10 mins. then
4. Combine all sauce ingredients together and
TIME
(MINS.)
(Preheat before cooking)
-
-
10 then 70 (3)
7-8
5-6
10 then 70 (3)
3-4
160°C +
1000 W for
250 W for 25 mins. Drain.
COMBINATION
COOKING
250°C + 250 W
Grill 1 + 440 W
170°C + 440 W
-
250°C + 100 W
170°C + 440 W
250°C + 100 W
for 1 hr 30 mins. or until meat is tender.
3. Remove from oven and immediately stir in
the soured cream. Serve with ribbon noodles.
100 W
on 600 W for 20 mins. or until meat is
tender, stirring occasionally.
heat on 600 W for 2 mins. Mix thoroughly.
5. Toss riblets in sauce. Arrange over the base
of a shallow dish and cook on Combination:
190°C + 250 W for 30-40 mins. or until
riblets are dark brown and crispy. During this
final cooking a lot of the fat bakes out on the
riblets, making a delicious finger snack.
TIME
(MINS.)
11-12
10-11
1 hr-1 hr 15 mins.
-
10-12
1 hr 15-1 hr 30 (3)
11
Serves: 4
Serves: 4
Serves: 4