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Panasonic NN-CS89 Manual

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Bread & Baking
ingredients
Makes 1 loaf
400 g strong bread our
1 sachet dried yeast
10 ml (2 tsp) salt
75 g (5 tbsp) olive oil
10 ml (2 tsp) coarse sea salt
Dish: 1 x round tin 25 cm,
1 x large bowl
Accessory: Enamel shelf
Fill water tank
ingredients
Serves 2
2 small onions, nely sliced
3 garlic cloves, crushed
15 ml olive oil
2 rolls of pizza dough
100 ml passata
15 g oregano
100 g ricotta
salt, pepper
Dish: 1 x bowl
Accessory: Enamel shelf, glass tray,
wire shelf
Fill water tank
ingredients
Makes 16 rolls
900 g strong bread our
2 sachets dried yeast
10 ml salt
30 g butter or margarine
550 ml warm water
Dish: 1 x large bowl
Accessory: Enamel shelf,
glass tray, wire shelf
Fill water tank
Bread Rolls
Pizza
Focaccia
1. In a large bowl, combine the our, yeast and salt. Gradually add
the olive oil and 3-5 tbsp of warm water until you have soft dough.
Turn onto a oured surface and knead for 10 minutes.
2. Place in a greased bowl, cover and prove until the dough has
doubled in size on Convection 40 °C for 30 minutes. Knock back
the dough and knead again for a few minutes. Press the dough
onto a greased 25 cm round tin, cover and prove in a warm place
or on Convection 40 °C for approximately 30 minutes.
3. Preheat oven on Convection 190 °C with the enamel shelf in the
lower shelf position. Dimple the surface of the dough. Drizzle with
a little extra olive oil and sprinkle with course sea salt.
4. Cook on Convection 190 °C for 20-25 minutes with a Steam
Shot (refer to page 51 of Operating Instructions) for 3 minutes 2/3
of the way through cooking time. Carefully remove from the tin
and leave to cool on a wire rack.
1. Cook the nely sliced onions and garlic in a bowl, with the olive oil,
for 4-5 minutes on High Microwave. Allow to cool. Preheat oven
on Convection 220 °C.
2. Using your hands, spread out one roll of the dough on the enamel
shelf without making a raised edge. Spread out the second dough
on the glass tray. Spread on the passata, onions, oregano and
season, covering both of the doughs well.
3. Place enamel shelf in lower shelf position. Place glass tray on wire
shelf in upper shelf position. Cook on Convection 220 °C for
12 minutes.
4. Then add other ingredients according to taste, cheese, anchovies,
olives, bacon pieces etc. and continue cooking on Convection
220 °C for 12-14 minutes with a Steam Shot (refer to page 51 of
Operating Instructions) for 3 minutes at the start of this cooking
stage.
1. In a large bowl, combine the our, yeast and salt. Rub in the butter
or margarine. Add the warm water then mix to a dough. Turn onto
a oured surface and knead for 10 minutes.
2. Divide dough into 16 and shape into rolls. Place 8 on the lined
enamel shelf and 8 on the lined glass tray. Prove in the oven
on Convection 40 °C for 30 minutes. The enamel shelf can be
placed in the lower shelf position and the glass tray on wire shelf
in the upper shelf position. Ensure you cover with cling lm.
3. Preheat oven on Convection 190 °C. Glaze rolls with beaten egg
and sprinkle with seeds, if desired. Place enamel shelf in oven in
the lower shelf position and glass tray on wire shelf in upper shelf
position. Cook on Convection 190 °C for 20-25 minutes with a
Steam Shot (see page 51 of Operating Instructions) for 3 minutes
2/3 of the way through cooking time or until golden
… 147 …


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  • My english is very poor and I am living is Nederland,can you tell me that where can I get a Chinese manual?
    And I want to know what is the differect between NNCS88 and NNCS89. Submitted on 6-5-2022 at 09:32

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Others manual(s) of Panasonic NN-CS89

Panasonic NN-CS89 Quick start guide - English - 20 pages

Panasonic NN-CS89 User Manual - German - 140 pages

Panasonic NN-CS89 Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89 User Manual - French - 67 pages

Panasonic NN-CS89 Quick start guide - French, Italian - 20 pages


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