Manual Panasonic NN-CF87LB (page 94 of 140) (English)

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Olive & Anchovy Bites

ingredients

Makes 40 - 45

115 g plain our

115 g chilled butter, diced

115 g mature cheddar,

nely grated

50 g can anchovy llets in oil,

drained and roughly chopped

50 g pitted black olives,

roughly chopped

½ tsp cayenne pepper

sea salt

Accessory: Enamel shelf

1. Place the our, butter, cheese, anchovies, olives and cayenne

pepper in a food processor and pulse until mixture forms a rm

dough. Cover the dough. Chill for 20 minutes.

2. Preheat oven on Convection 200 °C.

3. Roll out the dough thinly on a lightly oured surface. Divide the

dough in two. Cut the dough into 5 cm wide strips, then cut across

each strip in alternate directions to make triangles.

4. Transfer onto enamel shelf, cook on Convection 200 °C for 8-10

minutes or until golden in the lower shelf position. Repeat with

another portion of dough. Cool on a wire rack. Sprinkle with sea

salt.

Red Pepper & Mushroom Bruschetta

ingredients

Serves 4

200 g or 4-5 large at mushrooms

1 tbsp olive oil

8 slices ciabatta

25 g softened butter beaten

with 1 chopped clove of garlic

150 g jar roasted red peppers,

sliced if necessary

100 g rm goat’s cheese

Dish: 1 x Pyrex

bowl

Accessory: Wire shelf

1. Slice mushrooms, place in a bowl and drizzle with olive oil.

Place on base of oven, cover with pierced cling lm and cook on

Medium Microwave for 5 minutes. Leave to cool slightly.

2. Spread one side of each slice of ciabatta with garlic butter. Place

the ciabatta slices on the wire shelf in upper shelf position and

toast on Grill 1 for 5 minutes.

3. Layer mushrooms and pepper on top of ciabatta slices. Cut the

goat’s cheese into 8 slices and put one slice on top of each stack.

Place wire shelf in middle shelf position and cook on Combi 1 for

5 minutes.

Soups and Starters

Pea & Watercress Soup

ingredients

Serves 4

1 tbsp olive oil

1 onion, roughly chopped

1 garlic clove, crushed

1 medium potato,

cut into small chunks

1 litre vegetable stock

300 g frozen peas

100 g watercress

Leaves from 2 mint springs,

plus extra to garnish

100 ml double cream

Dish: 1 x large casserole dish

with lid

1. Place oil in a large casserole dish, add onion and garlic. Cover,

place on the base of the oven and cook on Medium Microwave

for 4 minutes.

2. Add the potato, stock and 250 ml of water, cook on Medium

Microwave for 8 minutes.

3. Scatter in the peas and watercress, stir, cover then cook on High

Microwave for 4 minutes. Add the mint leaves and blitz with a

hand blender until smooth. Stir in the cream and season to taste.

The microwave won’t let me press ^ and down timer Submitted on 25-1-2023 at 11:55
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I do not understand how to set the clock. Tapping it does nothing Submitted on 7-11-2022 at 01:36
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Seems to be stuck in Demo mode with a letter D in front of timings and it wont work Submitted on 16-7-2022 at 19:12
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I have a letter D coming in front of timer, is it stuck in Demo mode Submitted on 16-7-2022 at 19:10
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DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01
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Panasonic NN-CF87LB Manual

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