Panasonic inverter NN-ST450W Operating Instructions & Cook Book page 64

L
Lamb
guidelines....................................................................................... 39
cooking charts................................................................................ 30
Chops ............................................................................................ 30
Lamb Casserole............................................................................. 40
Lamb in a spicy cream & almond sauce ........................................ 40
Lemon Curd ...................................................................................... 57
M
Meat and Poultry guidelines ...........................................................39
Meat and Poultry recipes .......................................................... 40-42
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 31
Mince pies, reheating................................................................... 23,26
O
Orange Marmalade........................................................................... 57
P
Pasta, cooking .................................................................................30
Pasta and Rice recipes
Kedgeree ....................................................................................... 43
Fruity Chicken Risotto ................................................................... 44
Pesto Spaghetti ............................................................................. 43
Tagliatelle Toscana ........................................................................ 44
Tuna Pasta Bake ........................................................................... 43
Vegetable Couscous...................................................................... 44
Plated Meals ......................................................................................26
Pork
guidelines....................................................................................... 39
cooking .......................................................................................... 30
chops ............................................................................................. 30
Paprika Pork Casserole ................................................................. 42
Sweet and Sour ............................................................................. 42
Porridge ............................................................................................ 30
Preserves
Soft Fruit Jam ................................................................................ 57
Lemon Curd ................................................................................... 57
Orange Marmalade........................................................................ 57
Plum Jam....................................................................................... 58
Red onion Chutney .........................................................................58
Tomato Chutney............................................................................. 58
Pulses, cooking................................................................................. 28
62
IP2932_39T20BP_Eng_00_100129.pdf62 IP2932_39T20BP_Eng_00_100129.pdf62 62 62
Puddings and Desserts
Almond Eve's Pudding................................................................... 51
Baked Apples................................................................................. 52
Chocolate Risotto Indulgence.........................................................53
Christmas Pudding ........................................................................ 53
Creme Caramel ............................................................................. 51
Date Puddings and Butterscotch Sauce ........................................ 51
Lemon Brûleé ................................................................................ 52
Orange and Chocolate Drop Pudding............................................ 52
Steamed Suet Sponge Pudding .................................................... 53
R
Reheating guidelines...................................................................... 23
Reheating Charts......................................................................... 24-27
Rice, cooking ............................................................................... 30-31
S
Sauces ............................................................................................. 54
Sausages.......................................................................................... 31
Shielding...................................................................................... 18-19
Soups and Starters
Broccoli & Stilton Soup .................................................................. 34
Carrot & Orange Soup ....................................................................35
Coarse Pork Pâtés......................................................................... 34
Cream of Mushroom Soup..............................................................35
Garlic Mushrooms with Herbs.........................................................34
Wild Mushroom & Basil Risotto ......................................................35
Standing Times................................................................................ 7-9
T
Technical Specification ..................................................................... 60
Turbo Reheat .....................................................................................16
V
Vegetables + Vegetarian
guidelines....................................................................................... 47
cooking ..................................................................................... 31-32
Cauliflower cheese ........................................................................ 49
Gratin Dauphinois .......................................................................... 48
Ratatouille...................................................................................... 48
Red Cabbage with Red Onions and Almonds ............................... 50
Red Lentil Casserole ..................................................................... 49
Spicy Bean Goulash ...................................................................... 50
Stuffed Sweet Potatoes ................................................................. 49
Vegetable Enchiladas .................................................................... 50
Vegetable Lasagne ........................................................................ 48
W
White Sauce ..................................................................................... 54
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