Manual Panasonic NN-CF87LB (page 134 of 140) (English)

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ingredients

Serves 2

5 ml vanilla extract

10 ml agave syrup

300 ml milk

150 g oats

50 g strawberries

50 g raspberries

50g blueberries

50 g blackberries

2 sprigs of mint

Dish: 2 x small bowls,

1 x large bowl

ingredients

Serves 2

2 small bananas, halved lengthways

100 g porridge oats

5 g ground cinnamon

pinch salt

150 ml milk

4 walnuts, roughly chopped

Dish: 1 x medium bowl

1 x 20 x 20 cm Pyrex

square dish

ingredients

Serves 4

400 g rhubarb, cut into chunks

45 ml honey

½ lemon, juiced

50 g oats

25 g hazelnuts, roughly chopped

25 g coconut chips

400 g Greek yoghurt

Dish: 4 x small bowls

Accessory: Enamel shelf

Porridge with Warm Berries & Mint

Baked Banana Porridge

Rhubarb Breakfast Pots

1. Preheat oven on Convection 170 °C. Mash up one banana half,

then mix it with the oats, cinnamon, milk, 300 ml water and a pinch

of salt. Pour into a baking dish, then scatter over the walnuts.

2. Bake on Convection 170 °C for 20-25 minutes on the base of the

oven, until the oats are creamy and have absorbed most of the

liquid.

3. Top with the remaining banana halves.

1. Preheat oven on Convection 180 °C. Put the rhubarb, 30 ml

honey and the lemon juice on the enamel shelf in a single layer.

Cook on Convection 180 °C for 20 minutes in the upper shelf

position, until the rhubarb is very soft. Put in a bowl and cool

Completely.

2. Preheat the oven to Convection 180 °C. Wash the enamel

shelf. While the rhubarb is cooling, put the oats and hazelnuts

on the enamel shelf. Mix the remaining honey with 15 ml water,

add to the oats and nuts, and toss. Cook for 15-20 minutes

on Convection 180 °C in the upper shelf position, until lightly

browned. Add the coconut chips to the mix and cook for a further

5 minutes.

3. In 4 small bowls, layer up the rhubarb (including any juices) and

yoghurt. Top with the oats, nuts and coconut mix.

Breakfast

1. Mix the vanilla extract and agave syrup into the milk. Split the oats

into 2 bowls, putting half in each. Pour half the milk mixture into

each bowl. Cook on High Microwave for 1 minute. Remove, stir

and then cook for a further minute. Repeat with second bowl.

2. Cut the greens from the strawberries and cut into quarters. Place

half the berries into a bowl and heat them on High Microwave for

1 minute. Stir with a spoon. Mix the raw berries with the softened

berries.

3. Wash mint and shake dry. Spread the warm berries onto the

porridge and top with mint before serving warm.

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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