Panasonic NN-SD466, NN-SD446 manual Belgian Beef Casserole, Steak and Kidney Pudding, Chicken Satay

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Ingredients

500 g (1 lb 2 oz) braising steak, cubed

2 large onions, sliced thinly

1 clove garlic, crushed

30 ml (2 tbsp) seasoned flour

15 ml (1 tbsp) brown sugar

300 ml (1/2 pt) hot beef stock 300 ml (1/2 pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Ingredients

Filling:

350 g (12 oz) braising steak, cubed

100 g (4 oz) kidney, cubed

30 ml (2 tbsp) seasoned flour

1 onion, chopped

600 ml (1 pt) hot beef stock

Pudding:

175 g (6 oz) self-raising flour pinch salt

75 g (3 oz) suet cold water to mix

15 ml (1 tbsp) cornflour

Ingredients

100 g (4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce large pinch of chilli powder

4 chicken breast fillets, skinned

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) five-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Belgian Beef Casserole

Serves 4

Dish: large casserole with lid

1.Combine all the casserole ingredients in dish. Cover with lid and cook on HIGH power for 10 mins. Stir then use SIMMER power for 90 mins. or until meat is tender, stir every

30 mins. Remove bay leaves.

Steak and Kidney Pudding

Serves 4

Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin

1.Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins., then SIMMER power for 60 mins., or until meat is tender. Remove plate.

2.Mix flour, salt and suet together. Mix to a firm dough with cold water.

3.Roll out 3/4 of pastry to line basin.

4.Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins., stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll the remaining pastry to form a lid, moisten the edges and seal over the top of meat.

5.Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.

Chicken Satay

Serves 4

Dish: 4-8 wooden skewers + large shallow dish

1.For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (1⁄2 pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.

2.Cut the chicken into small chunks and place in a bowl.

3.Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.

4.Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.

5.Thread the chicken onto wooden skewers. Place on a shallow dish, cover with any remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn and baste frequently. Serve hot with the sauce for dipping.

M E A T A N D P O U L T R Y

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Contents C R O W a V E C O O K E R Y B O O K Weight Standard Conversion ChartDear Owner Welcome to Panasonic Microwave CookingVoltage & Power Unpacking your oven Using your ovenDoor Seals Maintenance of your ovenService Selected Spares and AccessoriesIdentification Plate Parts of Your OvenMenu Label Control PanelNever Operate the Oven Without Food Inside on Microwave Important Information Read CarefullyPaper, Plastic Keeping Your Oven CleanMaximum weight on turntable Meat ThermometerMicrowave Water Molecule Absorption Microwaving PrinciplesAmp fused socket Cling Film Moisture ContentGeneral Guidelines PiercingDensity Containers to use Testing Dishes for SuitabilityPlastic Start Pad Control PanelClock Pad During CookingPlug Let’s Start to Use your OvenMicrowave Cooking and Defrosting Setting the ClockPower Press Level Wattage High Power Up to 30 minutes Other Powers Up to 99 minutesTurbo Reheat Using the the Delay/Stand FeatureAccessory to USE Auto Weight DefrostTurn Shield Auto Weight Defrost ProgramsDefrosting Guidelines Meat Defrosting Time Method Standing Time Defrosting Foods Using Defrost Power & TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Important Note Auto Weight Cook Programs for NN-SD466/SD456Program Minimum Maximum Auto Weight Reheat / Cook Programs NN-SD446Cooking and Reheating Guidelines When is food reheated?Heating Category Reheating ChartsPoints for Checking Christmas Puddings Overheating may cause pudding to ignite Canned Vegetables DrainSafe dish BaseSauces Microwave and conventional ovens may be used with careCooking Charts Fish Frozen from raw For Guidelines see Fish Chapter Eggs PoachedEggs Scrambled Fish Fresh from raw For Guidelines see Fish ChapterPorridge N.B. Use a large bowl Guidelines see Meat ChapterHave a soft base Fat! Remove dish with care. For Guidelines see Meat ChapterMicrowave Safe bowl Safe bowlFresh Vegetables Place Shallow microwave safe dish Frozen Vegetables Place in shallow microwave safe dish Increasing Recipes Using Recipes from Other BooksIncreasing and Decreasing Recipes Cooking for OneBroccoli and Stilton Soup Soups and StartersGarlic Mushrooms with Herbs Coarse Pork PâtésStuffed Citrus Trout FishStuffing Poached Smoked Haddock Salmon and Vegetable MornayFamily Fish Pie Marinade Plaice ProvencalFish Kebabs Fish BaltiMeat and Poultry Dish large casserole dish Bolognese SauceLamb Casserole Dish 1.5 litre 3 pt casserole dishIngredients Filling Belgian Beef CasseroleSteak and Kidney Pudding Chicken SatayIngredients Sauce Paprika Pork CasseroleChicken Casserole Sweet and Sour PorkKedgeree Pasta and RicePesto Spaghetti Tuna Pasta BakeDish deep casserole dish Fruity Chicken RisottoTagliatelle Toscana Vegetable CouscousPiperade Cheese and Egg DishesSwiss Cheese Fondue Cheesey RisottoDish large bowl + heatproof dish Quiche LorraineMacaroni Cheese Dish 20 cm 8 flan dishBefore Cooking Vegetables and VegetarianAfter Cooking Dish 20 cm 8 shallow dish RatatouilleGratin Dauphinois Vegetable LasagneTopping Stuffed Sweet PotatoesCauliflower Cheese Red Lentil CasseroleRed Cabbage with Red Onion and Almonds Serves Vegetable EnchiladasSpicy Bean Goulash Date Puddings and Butterscotch Sauce Puddings and DessertsAlmond Eve’s Pudding Creme CaramelBaked Apples Lemon BrûleéOrange and Chocolate Drop Pudding Dish 1 litre 2 pt pudding basin Chocolate Risotto IndulgenceSteamed Suet Sponge Pudding Christmas PuddingHollandaise Sauce SaucesWhite Pouring Sauce CustardIcing Baking GuidelinesSponge Cake Carrot CakeGinger Cake Chewy FlapjacksBoston Brownies Orange Marmalade PreservesSoft Fruit Jam Lemon CurdTomato Chutney Plum JamRed Onion Chutney Technical Specifications Questions and AnswersFor business users in the European Union Index Preserves LambPasta and Rice recipes Pork08705

NN-SD456, NN-SD466, NN-SD446 specifications

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