Panasonic NN-ST657 W Operation Manual page 56

C F using S
OOKING RUIT
• For cooking fruits that would be suitable for stewing or poaching.
• Suitable fruits would include rhubarb, apple, berries, stone fruits, kiwi fruit and pears.
• Minimum and maximum weights include sugar and water added to fruits.
• Trim and prepare fruits into uniform pieces
1
• Add approximately 1 ⁄
2
• If not adding sugar, slightly decrease the water content.
• Do not use plastic dishes to cook fruit as incorrect cooking times may result.
• Place fruit, sugar and water into an appropriate sized dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will beep and instruct you to stir. Remove cover completely and return fruit
to oven to finish cooking.
• Allow to stand for 5 minutes at the completion of cooking.
To Operate by Sensor Cook: Select Fruit, then press Start.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached
Apples - stewed
Peaches - poached
Pears - poached
Plums - poached
Plums - stewed
Rhubarb - stewed
S B S
WEET ERRY AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄ cup caster sugar
2
1
⁄ cup water
2
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornflour
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for 3
to 4 minutes. Blend water and cornflour. Mix into berry
sauce. Cook on P10 for 2 minutes. Serve hot or cold
with ice cream.
C P P
INNAMON OACHED
Serves: 4
Ingredients:
1
⁄ cup water
2
1
⁄ cup caster sugar
2
1⁄2 teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
C (only for NN-ST677M) (S) (250 g – 1.5 kg)
ENSOR OOK
1
cups caster sugar and 1
Cooking Fruit by Micro Power
500 g P10
500 g P10
500 g P10
500 g P10
500 g P10
500 g P10
500 g P10
EARS
⁄ cups water per 500g fruit.
2
8 Add 300 ml of water. Only half fill dish. Cover.
6 Only half fill dish. Cover.
4 - 5 Add 300 ml of water. Only half fill dish. Cover.
6 - 7 Add 300 ml of water. Only half fill dish. Cover.
8 Add 300 ml of water. Only half fill dish. Cover.
8 - 10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
5 Only half fill dish. Cover.
F R
IGS IN IESLING AND
Serves 4
Ingredients:
8
1
1 ⁄ cups
2
80 ml
1 teaspoon
1 teaspoon
2 tablespoons
Method:
Wash and stem the figs place into a 2 litre dish
Combine Riesling, and honey and pour over figs.
Cook on P7 for 6 to 8 minutes
Remove figs from syrup, set aside
Add lemon juice and rind to syrup and cook on P10 for
3 to 4 minutes or until slightly reduced.
Pour syrup over figs and allow to cool. Serve with ice
cream or cream and sprinkle with pistachio nuts.
– 33 –
H
ONEY
firm figs
Riesling wine
honey
lemon juice
grated lemon rind
chopped pistachio nuts