Vegetable Varieties - Panasonic NN-DS596B Operating Instructions & Cook Book

R M
OASTED USHROOMS
Serves: 2
Ingredients:
250 g mushroom (or other kinds)
sauce:
taste olive oil
taste spiced salt
Method:
1. Wash mushrooms, then drain and pat dry with
kitchen paper.
2. Brush the surface with olive oil.
3. Preheat oven at 220°C.
4. After preheating, put the Grill Tray in lower shelf
position, set the 12 minutes, press start.
5. Sprinkle with spiced salt and serve immediately.
B E
AKED GGPLANT
Serves: 2
Ingredients:
300 g (4 medium size) eggplant
Moderate salt
Moderate pepper
4 teaspoon olive oil
2 pieces tenderloin ham (cut vertically into
4 pieces)
4 pieces basil leaves (rip into two)
6 tablespoon pizza sauce (sold on market)
(or ketchup)
40 g natural cheese (for pizza)
2 tablespoon cheese powder
Method:
1. Remove the peel of the eggplant with a spacing
of 2 cm, and then cut vertically into 3-4 pieces.
Marinate in salt water for a moderate amount of
time, keep for later after the bitterness is gone.
After drying, sprinkle the eggplants with salt,
pepper, and olive oil. Place them on a heat-
resistant fl at plate, and then put the plate at the
center of the oven without plastic wraps. Cook on
600 W for 8 minutes.
2. On the 15 cm diameter heat-resistant plate, place
⅓ eggplants, and place a half the amount of ham
and basil on top. Then, place on top in order:
eggplant, ham, basil, and eggplant. Drip the pizza
sauce from above, then place natural cheese,
and sprinkle with cheese powder in order. Place
them in the center of the Grill Tray, and put the
tray in lower shelf position. Select crispy grill and
cook for 8-10 minutes.
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A H
ND AM
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F S V
RENCH EASONABLE
Serves: 2
Ingredients:
1 medium size eggplant
½ piece sweet pepper
½ piece zucchini
½ piece garlic
moderate salt
moderate pepper
A:
50 g
tomato
1 tablespoon olive oil
Method:
1. Cut the eggplant, sweet pepper, and zucchini into
2 cm cubes. Slice the garlic.
2. Put 1 and A into a deeper heat-resistant
container, stir evenly. Put the container at the
center of the oven with the lid, select 600 W and
cook for 7-8 minutes.
3. After heated, fl avor with salt and pepper.
S C
TUFFED OURGETTES
Serves: 4
Ingredients:
18 oz. courgettes, halved lengthways
2 teaspoons extra virgin olive oil
For the stuffi ng:
3 tablespoons dried white bread crumbs
2 tablespoons pine nuts
3 spring onions, trimmed and fi nely
sliced
1 clove garlic, crushed
1 teaspoon dried thyme leaves
2 tablespoons Parmesan, fi nely grated
Method:
Fill water tank. Place courgettes on the Grill Tray
in the lower shelf position. Cook on Steam 1 for
15 minutes. Mix all the ingredients for stuffi ng
together in a bowl. Sprinkle the mixture on top of the
courgettes and drizzle with the remaining olive oil.
Return to the oven and bake at 200°C on Grill Tray
in the lower shelf position for 25 minutes.
EGETABLES
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2016/6/23 11:30:38