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Panasonic NN-CF87LB Manual

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Marinated Chicken Breasts
ingredients
Serves 3
3 x chicken breasts approx. 600 g
boneless and skinless
Suggested Marinades:
Ginger and Soy
10 ml (2 tsp) sesame oil
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) white wine
1 garlic clove, crushed
5 ml (1 tsp) fresh root ginger,
grated
Lemon and Honey:
2 lemons, juice and zest
30 ml (2 tbsp) honey
1 garlic clove, crushed
Lemon and Thyme:
1 lemon, juice and zest
45 ml (3 tbsp) white wine
thyme, 4-5 sprigs
Sesame and Honey:
30 ml (2 tbsp) honey
15 ml (1 tbsp) dark soy sauce
25 g toasted sesame seeds
Dish: 1 x dish, 1 x shallow Pyrex
®
dish
ingredients
Serves 4
50 g creamed coconut
275 ml (½ pt) boiling water
420 g lamb llet,
cut into strips about
4 cm long
2 garlic cloves, crushed
2.5 cm fresh root
ginger, nely grated
30 ml (2 tbsp) thai green curry paste
1 lime, grated rind and juice
30 ml (2 tbsp) fresh coriander
Dish: 1 x jug, 1 x large Pyrex
®
casserole dish with lid
1. Mix the selected marinade ingredients together. Pour marinade
over chicken directly in dish and leave to marinate for 2-3 hours in
the fridge.
2. Place the chicken in a shallow Pyrex
®
dish on the base of the
oven.
3. Cook chicken on Low Microwave for 7 minutes. Pour the
remaining marinade over the chicken and continue on Low
Microwave for 9-10 minutes, or until the chicken is cooked
through.
1. Mix the coconut with the boiling water. Mix all the remaining
ingredients except the coriander with the lamb and leave to
marinade in the fridge for 30 minutes.
2. Combine the coconut and the lamb mixture in a casserole dish
and stir well. Cover, place on base of oven and cook on Combi 8
for 55-60 minutes stirring halfway. Garnish with fresh coriander.
Thai Lamb Curry
Toad in the Hole
ingredients
Serves 4
150 g plain our
½ tsp salt
2 eggs
150 ml (¼ pt) milk
150 ml (¼ pt) water
1-2 tbsp (15-30 ml) oil
450 g sausages
Dish: 1 x Pyrex
®
bowl,
1 x oblong tin 27 cm x 22 cm
Accessory: Enamel shelf
1. Preheat oven on Convection 220 °C.
2. Sift our and salt in a bowl. Add eggs and half the liquid. Beat until
smooth and gradually stir in remaining liquid.
3. Put oil and sausages in the tin and place on enamel shelf in lower
shelf position. Cook on Convection 220 °C for 15 minutes.
4. Pour in the batter and cook on Convection 220 °C for a further
20 minutes or until the batter is well risen and golden brown.
Meat & Poultry
… 103 …


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  • 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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