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Panasonic NN-CS89LB Manual

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Meat & Poultry
Moussaka
ingredients
Serves 4
1 medium (250 g) potato
1 tsp (5 ml) oil
2 cloves of garlic, crushed
1 medium onion, chopped
350 g fresh lamb mince
400 g can of tomatoes
2 tbsp (30 ml) tomato puree
1 large aubergine, sliced
1 bay leaf
1 tsp fresh thyme
1 tsp dried oregano
½ tsp cinnamon
Salt and pepper
For the topping
2 eggs
150 ml (½ pt) single cream
100 g cheddar cheese, grated
25 g Parmesan cheese, grated
Dish: 1 x large casserole dish
with lid,
1 x large shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Pierce skin of potato and cook on Medium Microwave for 7-9
minutes, leave to cool slightly then slice. Place oil, garlic and
onion in a casserole dish.
2. Place on wire shelf in lower shelf position and cook on Combi
1 for 3 minutes. Add lamb, tomatoes, purée, herbs, season and
mix well. Remove wire shelf from oven. Cover and cook on High
Microwave for 10 minutes on base of oven.
3. Place aubergine in a Pyrex® dish with 3 tbsp water. Place on the
base and cook on Steam 1 for 5 minutes.
4. For the topping, whisk eggs, cream and cheddar together. Arrange
half the aubergine slices in the base of dish and spoon over half
the lamb mixture and potato slices, repeat process again. Spread
the cheese mixture over the top and sprinkle with Parmesan
cheese.
5. Place on wire shelf in lower shelf position and cook on Combi 10
for 15-18 minutes or until topping is puffed and golden.
Layered Chicken
ingredients
Serves 4
2 boneless and skinless chicken
breasts
1 tbsp lemon juice
1 tsp fresh thyme
½ tbsp olive oil
salt and pepper
375 g ready made pu pastry
125 g jar of red peppers, drained
100 g ripe brie
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Dish: 1 x shallow dish
Accessory: Plastic trivet, glass
tray, wire shelf, enamel shelf
Fill water tank
1. Slice the chicken breasts into strips and place between plastic lm
and atten using a rolling pin. Put chicken in a shallow dish with
lemon juice, thyme, olive oil and seasoning. Allow to marinate for a
couple of hours in the fridge.
2. Place the chicken on the plastic trivet on the glass tray on wire shelf
in the middle shelf position. Cook on Combi 1 for
10 minutes. Remove chicken from the plastic trivet and allow to
cool slightly.
3. Roll out pastry to a 25 cm x 25 cm square. Place ½ of the chicken
on the centre third of the pastry. Cover with ½ of the peppers, then
all of the brie followed by the rest of the peppers and nally the
remaining chicken.
4. Brush the edges of the pastry with beaten egg and draw up the
two longer sides together over the lling and press the edges rmly
together to seal. Flute the edges.
5. Preheat the oven empty on Convection 200 °C. Transfer the pastry
onto the lined enamel shelf and brush with beaten egg. Sprinkle
with parmesan cheese. Cook on Convection 200 °C for 15-20
minutes in lower shelf position until the pastry is crisp and golden.
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.
4. Cook on Convection 220 °C for 15 minutes on the enamel shelf
in lower shelf position.
5. 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.
… 113 …


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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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Others manual(s) of Panasonic NN-CS89LB

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