Panasonic NN-GD556 Cookery Book & Operating Instructions page 69

K
Kedgeree .......................................................................................... 51
L
Lamb
guidelines....................................................................................... 46
cooking charts................................................................................ 37
Chops ............................................................................................ 37
Lamb Casserole............................................................................. 49
Lamb in a spicy cream & almond sauce ........................................ 48
M
Meat and Poultry recipes .......................................................... 47-49
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 38
Mince pies, reheating.................................................................. 30, 33
O
Orange Marmalade........................................................................... 63
P
Pasta, cooking ...................................................................................37
Pasta and Rice recipes
Kedgeree ........................................................................................ 51
Lemon and Asparagus Risotto.........................................................50
Lentil Biryani ................................................................................... 50
Pesto Spaghetti .............................................................................. 50
Tagliatelle Toscana ......................................................................... 51
Vegetable Couscous....................................................................... 51
Plated Meals, reheating ...................................................................30
Panacrunch Pan
guidelines...........................................................................................24
Pork
guidelines........................................................................................ 46
cooking ........................................................................................... 37
chops .............................................................................................. 37
Paprika Pork Casserole .................................................................. 49
Porridge .......................................................................................... 38
Preserves
Soft Fruit Jam ............................................................................... 63
Orange Marmalade........................................................................ 63
Red Onion Chutney ........................................................................63
Pulses, cooking.............................................................................. 35
Puddings and Desserts
Baked Lemon Cheesecake............................................................ 59
Christmas Pudding ........................................................................ 59
Creme Caramel ............................................................................. 58
Date Puddings and Butterscotch Sauce ........................................ 58
Lemon Brûleé ................................................................................ 59
Steamed Suet Sponge Pudding .................................................... 58
R
Reheating guidelines...................................................................... 30
Reheating Charts........................................................................ 31-34
Rice, cooking .................................................................................... 38
S
Sauces ............................................................................................. 60
Sausages.......................................................................................... 38
Shielding ........................................................................................... 19
Soups and Starters
Aubergine with Creamy Mushroom Sauce ..................................... 41
Broccoli & Stilton Soup ................................................................... 42
Cheese and Garlic Loaf ...................................................................42
Coarse Pork Paté ........................................................................... 41
Creamy Cod & Leek Chowder ........................................................ 41
Stuffed Croissants .......................................................................... 42
Standing Times ................................................................................. 9
T
Technical Specification ..................................................................... 64
Turbo reheat ......................................................................................16
V
Vegetables
guidelines........................................................................................ 54
cooking ...................................................................................... 38-39
Cauliflower cheese ......................................................................... 56
Crispy Toast Topped Ratatouille ..................................................... 55
Gratin Dauphinois ........................................................................... 55
Red Cabbage with Red Onions & Almonds .....................................57
Red Lentil Casserole ...................................................................... 56
Spicy Bean Goulash ........................................................................57
Stuffed Sweet Potatoes .................................................................. 56
Vegetable Enchiladas .....................................................................57
Vegetable Lasagne ......................................................................... 55
W
White Pouring Sauce ........................................................................ 60
67