Detailed instructions for use are in the User's Guide.
[. . . ] Operating Instruction and Cook Book
Microwave Oven Household Use Only
Model Number: NN-SD691S
Please read these instructions carefully before using this product, and save this manual for future use.
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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please read these instructions carefully and completely, and keep them for further reference. If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave energy to the centre of food helps prevent over cooking on edges and surfaces. After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby develop a firm understanding of your new oven. [. . . ] Stir and serve.
2 cups 150 ml Method: Place potatoes, leeks, thyme and pepper in 4-litre casserole dish. To cook by Sensor Cook: Place potatoes, leeks, thyme and pepper in a 4-litre dish. Refer to Potatoes directions on page 49.
potatoes, peeled and diced thinly sliced leeks fresh thyme pepper chicken stock cream
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PEA AND HAM SOUP
Serves: 6 Ingredients: green split peas 21⁄2 cups 850 g smoked ham hock 1 medium onion, chopped 1 tablespoon fresh thyme leaves 1 bay leaf 6 cups chicken stock 1 ⁄2 cup frozen peas Method: Wash split peas and place in a 2-litre bowl with 1-litre of water. Blend half the soup and return to the bowl, stirring through the remaining soup. Tip: Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock. Add salt after cooking if desired.
Potato and Corn Soup
POTATO AND CORN SOUP
Serves: 6 to 8 Ingredients: 6 1 500 g 4 cups 1 (420 g) 2 tablespoons 1 ⁄2 teaspoon
Soups and Snacks
CHICKEN AND PRAWN LAKSA
Serves: 4 Ingredients: Soup: 2 tablespoons 400 ml 1 litre 1 tablespoon Laksa: 250 g 8 cups 1 bunch 4
1
rashers bacon, chopped onion, thinly sliced potatoes, peeled and diced chicken stock can creamed corn flour, mixed with a little stock thyme salt and pepper
laksa paste coconut milk chicken stock soy sauce fresh ground black pepper rice noodles boiling water coriander, leaves chopped small red chillies, seeds removed and finely chopped bean sprouts limewedges peanut oil cooked chicken tenderloins, sliced green king prawns, peeled
Method: Place bacon in a 4-litre dish. Blend flour with 2 tablespoons of stock and add to dish with corn, thyme and bacon. Season with salt and pepper.
SWEET POTATO AND CORIANDER SOUP
Serves: 4 to 6 Ingredients: 1 onion, diced 1 teaspoon crushed garlic 1 teaspoon crushed chilli 1 teaspoon chopped ginger 1 kg sweet potato, peeled and chopped 1 ⁄2 teaspoon cumin 500 ml chicken stock 200 ml coconut milk 1 tablespoon chopped coriander Method: Place onion, garlic chilli, ginger, and sweet potato into a 4-litre bowl. Cook covered on P10 for 10-12 minutes, stirring halfway through cooking. Serve topped with extra coriander and chilli.
⁄2 cup 4 1 tablespoon 400 g 12 Method: Soup: Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on P10 for 8 to 10 minutes. Place the peanut oil and prawns in a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through. Pour the hot soup over the ingredients in the 4 bowls and serve.
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ROASTED NUTS
Serves: 2 to 4 Ingredients: 1 cup 1 teaspoon
NACHOS SUPREME
Serves: 4 to 6 Ingredients: 500 g 35 g 1 ⁄3 cup 1 teaspoon 310 g
(150 g) raw peanuts (with or without skins, and unsalted) vegetable oil salt to taste
Method: Place peanuts in a single layer on a pie plate. Cook on P10 for 4 180 g to 6 minutes, stirring every 2 minutes during cooking, 1 1 until golden brown. ⁄2 cup
topside mince packet taco seasoning mix tomato paste Mexican chilli powder red kidney beans, mashed in liquid packet corn chips avocado sour cream grated cheese paprika
SPEEDY NACHOS
Serves: 2 to 4 Ingredients: 1 (310 g) can red kidney beans, drained 1 cup chilli salsa 200 g packet corn chips 1 cup grated cheese Method: Mix kidney beans and salsa in a 1-litre dish. Note: Chilli salsa can be substituted with your favourite tomato relish.
Method: Place meat in a 2-litre dish. Heat on P7 for 3 to 4 minutes.
Soups and Snacks
STUFFED POTATOES
Serve: 4 Ingredients: Serves: 6 to 8 4 (700 g) potatoes, unpeeled Ingredients: Method: 80 g butter Pierce the skin of each potato several times with 2 teaspoons curry powder a fork. Place potatoes evenly around a microwave 2 tablespoons worcestershire sauce safe dinner plate. Scoop out potato flesh leaving a 1 cm thick 100 g packet mixed rice crackers shell. Mash potato flesh and mix with your choice of 100 g fried noodles filling. Replace top and 200 g salted peanuts heat potatoes on P10 for 2 minutes. 125 g packet pretzel sticks 1 ⁄2 cup Nutri-Grain Filling: Corn & bacon Method: 1 rasher bacon, finely chopped Place butter, curry, worcestershire sauce, salt and creamed corn garlic powder in a 3-litre casserole dish. Add remaining ingredients, mix well 1⁄4 cup 1 green onion, finely sliced and cook on P10 for 4 to 5 minutes. [. . . ] In addition, the microwave oven cannot maintain the food at the correct canning temperature. Jars and Bottles Jars and bottles can be used to warm food to serving temperature. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven. [. . . ]