Osteam; Osoup - Panasonic SR-PX184 Operating Instructions Manual

Steam
Precaution
Please do not block the Pressure Control Hole or Safety Valve with ingredients.
O
Dim Sum
Ingredients:
Small Dim Sum:
Shrimp dumpling
Shiumy
Dim Sum:
Roasted pork bun
Steamed bun
Glutinous rice with chicken
Salted Meat Steamed with Chinese Cabbage
Ingredients (Serves 4 to 6):
Chinese cabbage . . . . . . . . . 100 g
Salted meat (Chinese ham) . . 35 g
Method:
❶ Break the Chinese cabbage into
individual pieces and wash these
pieces. Slice the salted meat and
place aside.
❷OArrange the individual pieces of
cabbage in layers on the plate and
layer the sliced salted meat at the
very top (try to use the fatty parts
of the meat).
❸ Pour 2.5 cups of water in the Inner
Pan.
Preserved Vegetables (Mui Choy) Steamed with Pork
Ingredients (Serves 4 to 6):
Pork belly . . . . . . . . . . . . . . . 160 g
Preserved vegetables (mui choy)
. . . . . . . . . . . . . . . . . . . . . . . 100 g
Seasoning:
Cooking oil . . . . . . . . . . . . . .25 mL
Sugar . . . . . . . . . . . . . . . . . . . 30 g
Dark soy . . . . . . . . . . . . . . . .12 mL
Method:
❶ Cut the pork into pieces sized
1 cm by 3 cm each and place
aside for later use.
❷OWash the preserved vegetables
under running water and squeeze
dry. This will help remove any
sand grains lodged in the
vegetable.
❸OPlace a layer of pork in a bowl and
then continue with a layer of the
preserved vegetable. Sprinkle a
layer of sugar on top. Continue in
this sequence until the ingredients
have run out.
20
Soup
Salted Meat, Winter Melon and Old Duck Soup
Method:
❶ Humidify the surface of Dim Sum
by spraying water on it. (There is
no need to defrost them.)
❷ Pour 2.5 cups of water in the Inner
Pan.
❸ Set the attached Steaming Plate,
put Dim Sum on it and close the
Outer Lid.
❹ Select the program and set the
cooking time between
5–10 minutes.
Menu Cook
Select Steam
❺ Press the "Start" button.
❹ Set the attached Steaming Plate,
Corn and Short Ribs Soup
put "❷" on it and close the Outer
Lid.
❺ Select the program and set the
cooking time to 13 minutes.
Menu
Cook
Select Steam
❻ Press the "Start" button.
Note:
When Chinese cabbage is
unavailable, the heart of the bok
choy may be used instead.
❹OAdd cooking oil and dark soy to
"❸".
Ginseng Chicken Soup
❺ Pour 2.5 cups of water in the Inner
Pan.
❻OSet the attached Steaming Plate,
put "❹" on it and close the Outer
Lid.
❼OSelect the program and set the
cooking time to 60 minutes.
Menu Cook
Select Steam
❽OPress the "Start" button.
❾OMix the pork and preserved
vegetables before serving.
* Amounts of the sugar and cooking
oil to be added may be adjusted
according to taste.
Method:
Ingredients (Serves 4 to 6):
❶ Wash the duck and cut into large
Old duck . . . . . . ⁄ (approx. 400 g)
1
2
pieces. Clean the winter melon
Winter melon . . . . . . . . . . . . 200 g
and cut into cubes, and slice the
Salted meat (Chinese ham) . . 30 g
Chinese ham.
Ginger. . . . . . . . . . . . . . Few slices
❷ Scald the duck in boiling water to
Water . . . . . . . . . . . . . . . . 4.5 cups
remove blood, then drain and
Seasoning:
place aside for later use.
❸ Place the duck, winter melon,
Cooking wine . . . . . . . . . . . .30 mL
Salt . . . . . . . . . . . . . . . . . . . . . . 8 g
ham, ginger slices, salt and
cooking wine into the Inner Pan
together with 4.5 cups of water
and close the Outer Lid.
❹ Select the program and set the
cooking time to 2 hours.
Menu
Select
❺ Press the "Start" button.
Method:
Ingredients (Serves 4 to 6):
❶ Scald the short ribs in boiling
Short ribs (cut into 5 cm sections)
water to remove any blood, then
. . . . . . . . . . . . . . . . . . . . . . . 500 g
drain and place aside for later
Corn (cut into 5 cm sections)
use.
. . . . . . . . 2 stalks of approx. 450 g
❷ Place all ingredients into the Inner
Water . . . . . . . . . . . . . . . . . 5 cups
Pan together with the salt and
Seasoning:
close the Outer Lid.
❸ Select the program and set the
Salt . . . . . . . . . . . . . . . . . . . . .6.5 g
cooking time to 1 hour and
30 minutes.
Menu
Select
❹ Press the "Start" button.
(
Other flavorings such as chicken
powder may be added to taste.
Method:
Ingredients (Serves 4 to 6):
❶ Clean the chicken and scald the
Chicken. . . . . . . ⁄ (approx. 375 g)
1
2
inside cavity of the chicken twice
Ginseng . . . . . . . . . . . . . . . . .7.5 g
to remove any excess blood, then
Red date (or prune) . . . . . . . 5 pcs
drain and place aside for later
Water . . . . . . . . . . . . . . . . . 5 cups
use.
Ginger. . . . . . . . . . . . . . Few slices
❷OPlace the chicken, ginseng, red
Pine nuts. . . . . . . . . . . . . . . . . . 7 g
dates, water and ginger slices into
Seasoning:
the Inner Pan together with salt
Salt . . . . . . . . . . . . . . . . . . . . . 5 g
and cooking wine and close the
Cooking wine . . . . . . . . . . To taste
Outer Lid.
❸OSelect the program and set the
cooking time to 2 hours.
Menu
Select
❹OPress the "Start" button.
❺OOnce cooking has been
completed, place chicken in a
large bowl before pouring out the
soup. Sprinkle with deep fried pine
nuts before serving.
—
Congee/Soup
—
Congee/Soup
)
—
Congee/Soup
21