Panasonic NN-CD997S Operating Instructions Manual page 72

Roast Beef
Serves: 6
Ingredients:
 kg roast beef
seasoned flour
Method:
Place beef on Low Rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned flour.
Cook on Combination 5 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
To Cook by Auto Menu:
Select Beef Rare or Beef Medium
. Stand covered for 10 minutes
then press
Start
before serving.
Corned Beef
Serves: 4
Ingredients:
1. to 1. kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
 cups water
Method:
Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in
a 4-litre casserole dish. Add remaining ingredients.
Cover and cook on HIGH for 10 minutes. Turn meat,
cover and cook on MEDIUM for 1
Stand corned silverside in cooking liquid for
10 minutes before serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on MED LOW.
Chilli Beef
Serves: 4 to 6
Ingredients:
00 g beef mince
1 diced onion
1 clove garlic, crushed
3 g packet chilli seasoning mix
400 g can tomato puree
440 g can kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on HIGH for 10 minutes, stirring halfway through
cooking. Cook on HIGH for a further 10 minutes,
stirring halfway through cooking. Serve in taco shells
with chopped tomatoes and shredded lettuce or with
a salad and crusty bread.
Main Fare Meats
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36
Barbecue Glazed Meatloaf
Serves: 4
Ingredients:
Barbecue Glaze
1
⁄ cup water
4
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon brown sugar
Meatloaf
1 small red capsicum
400 g beef mince
10 g sausage mince
1 medium brown onion, diced
 cloves garlic, crushed
1 ⁄ cup dried breadcrumbs
4
1 egg lightly beaten
1 ⁄ cup chopped fresh basil leaves
4
1 tablespoon fresh oregano leaves, chopped
 bacon rashers, rind removed,
sliced lengthways
Method:
Make barbecue glaze by combining all ingredients
in a small jug. Cook on HIGH for 2 minutes, stirring
occasionally.
Quarter capsicum and remove seeds and membrane.
Place skin side up on High Rack and grill until skin
blisters and blackens. Remove, cover with plastic
wrap and stand for  minutes. Peel away blackened
skin and discard. Slice into thin strips. Set aside.
Preheat oven to Convection 180 °C. Line an  cm
×  cm bar tin with plastic wrap and lightly grease
a  cm × 30 cm Swiss roll pan. Using your hands,
combine minces, onion, garlic breadcrumbs, egg,
basil, and oregano in a large bowl. Press half the
mixture into the bar pan. Lay capsicum strips over
the top and press remaining meat mixture over the
capsicum.
Turn the bar pan onto the Swiss roll pan and remove
the plastic wrap. Cover the top and sides of meatloaf
with bacon slices, ensure bacon overlaps. Cook at
180 °C uncovered for 15 minutes. Pour off excess fat
from meatloaf, brush with glaze and cook uncovered
for a further 25 minutes or until meatloaf is cooked
through. Allow standing for 10 minutes before slicing.
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