Panasonic NN-SD681S Operating Instructions Manual page 16

Sensor Reheat/Cook Menus
9. Jam
It is suitable for cooking fruits jam, such as strawberry, apple,
grape, kiwi burry, etc.
Fruit Jam (100 g- 500 g / weight of fruits)
200 g fruit (such as strawberry, apple, grape, kiwi
berry, etc)
100 g castor sugar
1 tbsp lemon juice
a drop vegetable oil
1. Peel and cut fruits into bite-size (1-2 cm) pieces and place
in 2-litre casserole dish. Add castor sugar, lemon, juice
and vegetable oil. Mix well.
2. Select "Jam" menu, then press Start.
NOTES:
1. You can not cook orange jam.
2. Preserve in the fridge.
3. You can adjust the level of the sugar content if you like.
4. Less sugar makes preservation term shorter.
5. Double ingredients for 2 cups fruits jam.
10. Pudding
Orange and Chocolate Drop Pudding
1 whole orange
1 orange, juice and grated rind
170 g self-raising flour, sifted
100 g butter
100 g caster sugar
2 eggs, beaten
100 g chocolate drops
1. Cut one orange into slices and arrange around the sides of
the 2 qt pudding bowl.
2. Cream together the butter and sugar until light and fluffy,
Beat in the eggs gradually. Fold in the flour and mix to a
soft consistency.
3. Add grated rind, orange juice, chocolate drops and stir.
Spoon mixture into container.
4. Select "Pudding" menu, then press Start.
Pineapple Upside Down Pudding
1 tbsp brown sugar
1 small can of pineapple slices, drained
4 grace cherries, halved
80 g butter
80 g self-raising flour
80 g caster sugar
2 tbsp milk
2 eggs, beaten
1. Sprinkle brown sugar on the base of 20 cm round dish,
arrange pineapple slices and cherry halved on top of sugar
in the base.
2. Cream together the butter and sugar until light and fluffy.
Beat in the eggs gradually. Fold in the flour and mix to a
soft consistency with the milk.
3. Spoon mixture over the pineapple.
4. Select "Pudding" menu, then press Start.
IP3519_39Y40KP_Eng_42_110831.indd 15 IP3519_39Y40KP_Eng_42_110831.indd 15
Steamed Jam Pudding
2 tbsp jam
100 g butter
2 / cup castor sugar
3
2 eggs
3
/ cup self raising flour
4
1
/ cup milk
4
1. Spoon jam into bottom of 2-litre Pyrex dish.
2. Cream butter and sugar in separate bowl until light and
fluffy,
3. Add eggs (one at a time), beating well after each addition.
Fold in flour alternately with milk. Mix until well combined.
4. Pour mixture over jam. Smooth top.
5. Select "Pudding" menu, then press Start.
Chocolate Sauce Pudding
1 cup self raising flour
1 tbsp cocoa powder
1
/ cup castor sugar
3
1 / cup milk
2
1 tsp vanilla essence
100 g chocolate
30 g butter
3
/ cup brown sugar
4
2 tbsp cocoa, extra
1
/ cup water
2
1. Sift flour and cocoa into 2-litre bowl.
2. Add sugar, milk and vanilla essence. Mix well.
3. Place chocolate and butter in 2-cup pyrex jug and cook on
P8 for 1 to 2 minutes. Stir and add to mix-ture. Mix well.
4. Spread mixture into base of 2-litre casserole dish.
5. Combine brown sugar, cocoa and water in 2-cup jug.
6. Select "Pudding" menu, then press Start.
11. Jelly
Basic Jelly
10 g agar-agar
150 g sugar
1000 ml water
coloring, some fruits, if desired
1. Soak agar-agar strips in water with a drop-lid; let it stand
for 2 hours.
2. Tear softened agar-agar strips into pieces, wring out mois-
ture, and place in 3-litre casserole with the measured
water.
3. Add sugar and mix well.
4. Cook with plastic wrap. Select "Jelly" menu, then press
Start. When oven beeps, stir and removecover.
5. After cooking, stir and sieve through strainer.
6. Add coloring if desired.
7. Pour into a wet containers (and add some fruit if desired),
add cool until fully chickened. Cut jelly into some pieces.
NOTES:
1. If you want to use powder agar, you can change from 10 g
of agar-agar strips to 30 g of powder agar.
2. Half ingredients of half portion.
- Eng-15 -
2011-8-31 Jerry 13:21:15 2011-8-31 Jerry 13:21:15