Manual Panasonic NN-CS89LB (page 117 of 154) (English)

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Sticky Ribs

ingredients

Serves 4

800 g pork spare ribs

150 ml (¼ pt) water

For the glaze

150 g orange marmalade

preferably shred less or ne shred

25 g dark muscovado sugar

100 ml fresh orange juice

5 cm (2 inch) piece fresh root

ginger, peeled and coarsely grated

5 tbsp (75 ml) tomato ketchup

2 tbsp (30 ml) white wine vinegar

Dish: 1 x rectangular dish

20 cm x 25 cm (8" x 10"),

1 x large bowl

Accessory: Wire shelf

Fill water tank

1. Place the ribs in a single layer in rectangular dish with the water.

Place on base of oven and cook on Combi 1 for 10 minutes.

Drain.

2. Meanwhile, mix together all the ingredients for the glaze in a large

bowl. Place on base of oven and cook on High Microwave for

5 minutes.

3. Pour glaze over ribs and place dish on wire shelf in lower shelf

position. Cook on Combi 6 for 15 minutes. Turn halfway and

baste.

Spicy Lamb Tagine

ingredients

Serves 6

¾ tbsp (10 ml) ground ginger

½ tsp coarsely ground black pepper

1½ tsp ground cinnamon

¾ tbsp (10 ml) turmeric

15 ml (1 tbsp) paprika

½ tsp chilli powder/akes

800 g cubed boneless lamb

2 tbsp (30 ml) oil

300 g onions, chopped

2 crushed garlic cloves

½ tsp salt

150 g sliced carrots

150 g ready to eat dried

apricots, chopped

40 g sultanas or seedless raisins

65 g toasted aked almonds

¾ tbsp (10 ml) honey

150 ml (¼ pint) tomato juice

400 g can chopped

tomatoes

300 ml (½ pint) vegetable stock

Dish: 1 x large bowl,

1 x Pyrex® casserole

Fill water tank

1. Put spices into bowl and mix well. Add lamb and evenly coat with

spices.

2. Place oil, onions and garlic in a casserole dish. Place on base of

oven and cook on Combi 1 for 5 minutes.

3. Add lamb mixture and mix thoroughly. Stir in remaining ingredients

and cover. Cook on Combi 11 for 1-1½ hours or until tender, stir

halfway.

Pesto Chicken Crumble

ingredients

Serves 4

500 g new potatoes, halved

3 tbsp (45 ml) pesto

1 tbsp (15 ml) oil

1 onion, nely chopped

4 x 125 g boneless skinned

chicken breasts, cut into strips

400 g can chopped tomatoes

2 tbsp tomato puree

4-5 drops Tabasco sauce

175 g fresh white breadcrumbs

1 garlic clove, nely chopped

50 g Parmesan cheese, grated

Dish: 1 x Pyrex® casserole dish

with lid, 1 x shallow oval Pyrex®

Accessory: Wire shelf

1. Place potatoes in a casserole dish with 45 ml (3 tbsp) water.

Cover, place on base of the oven and cook on High Microwave

for 7-8 minutes. Drain. Stir the pesto into the potatoes and put

aside to keep warm.

2. Place oil and onion in a shallow oval dish and cook on High

Microwave for 2-3 minutes to soften the onion. Add chicken,

cover and cook on Medium Microwave for 4 minutes. Add the

tomatoes, tomato puree and the Tabasco to the chicken. Cover

and cook on Medium Microwave for 3 minutes. Stir and cook for

a further 5-6 minutes on Medium Microwave. Add potatoes.

3. Mix the breadcrumbs with the garlic and Parmesan cheese and

sprinkle over the chicken. Place dish on wire shelf in lower shelf

position and cook on Combi 7 for 10–11 minutes until heated

through and golden brown in colour.

Meat & Poultry

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

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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