Panasonic NN-SD446, NN-SD466, NN-SD456 manual Plum Jam, Tomato Chutney, Red Onion Chutney

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Ingredients

675 g (11/2 lb) plums or damsons 200 ml (7 fl. oz) water

675 g (11/2 lb) sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Plum Jam

Makes approx. 2-21/2lbs jam

Dish: large bowl

1.Prick the plums and place in a large bowl with the water. Cook on HIGH power for

5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins. stirring frequently.

2.Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power. Continue to cook until setting point is reached - approx. 15-20 mins., opening the door and testing regularly. Leave to cool slightly, remove the stones, then pot, seal and label.

P R E S E R V E S

Ingredients

675 g (11/2 lb) tomatoes

225 g (8 oz) cooking apples, peeled and sliced

1 medium onion, chopped

100 g (4 oz) granulated sugar

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) salt

200 ml (7 fl. oz) white distilled vinegar

10 ml (2 tsp) ground ginger

2 ml (1/4 tsp) cayenne pepper

3 ml (1/2 tsp) mustard powder

Ingredients

45 ml (3 tbsp) olive oil

4 large red onions halved and thinly sliced

50 g (2 oz) demerara sugar

100 g (4 oz) sultanas

300 ml (1⁄2 pint) red wine

125 ml (4 fl.oz) red wine vinegar

Tomato Chutney

Makes approx. 2 lbs

Dish: large bowl

1.Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain. Peel off skin and roughly chop flesh.

2.Blend apple and onion in a food processor to a thick puree.

3.Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins., stirring occasionally, or until the mixture is thick with no excess liquid.

4.Leave to stand covered for 10 mins. then stir and pour into sterilised jars. Cover and label.

Red Onion Chutney

Makes approx 11/2 - 2 lbs

Dish: large bowl

1.Put oil in bowl with onions. Soften on HIGH power for 10 minutes, stirring halfway.

2.Add all other ingredients and mix well.

3.Cook on MEDIUM power for 20 mins, or until onions are soft.

4.Cool slightly, then pour into a jar.

5.Allow to cool thoroughly before chilling.

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Contents C R O W a V E C O O K E R Y B O O K Standard Conversion Chart WeightWelcome to Panasonic Microwave Cooking Dear OwnerVoltage & Power Using your oven Unpacking your ovenMaintenance of your oven ServiceSelected Spares and Accessories Door SealsParts of Your Oven Menu LabelControl Panel Identification PlateImportant Information Read Carefully Never Operate the Oven Without Food Inside on MicrowaveKeeping Your Oven Clean Maximum weight on turntableMeat Thermometer Paper, PlasticMicrowaving Principles Microwave Water Molecule AbsorptionAmp fused socket Moisture Content General GuidelinesPiercing Cling FilmDensity Testing Dishes for Suitability Containers to usePlastic Control Panel Clock PadDuring Cooking Start PadLet’s Start to Use your Oven PlugSetting the Clock Power Press Level WattageHigh Power Up to 30 minutes Other Powers Up to 99 minutes Microwave Cooking and DefrostingUsing the the Delay/Stand Feature Turbo ReheatAuto Weight Defrost Accessory to USEAuto Weight Defrost Programs Turn ShieldDefrosting Guidelines Defrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeAuto Weight Reheat / Cook Programs NN-SD466/SD456/SD446 Auto Weight Cook Programs for NN-SD466/SD456 Important NoteAuto Weight Reheat / Cook Programs NN-SD446 Program Minimum MaximumWhen is food reheated? Cooking and Reheating GuidelinesReheating Charts Heating CategoryPoints for Checking Canned Vegetables Drain Christmas Puddings Overheating may cause pudding to igniteBase Safe dishMicrowave and conventional ovens may be used with care SaucesCooking Charts Eggs Poached Eggs ScrambledFish Fresh from raw For Guidelines see Fish Chapter Fish Frozen from raw For Guidelines see Fish ChapterGuidelines see Meat Chapter Have a soft baseFat! Remove dish with care. For Guidelines see Meat Chapter Porridge N.B. Use a large bowlSafe bowl Microwave Safe bowlFresh Vegetables Place Shallow microwave safe dish Frozen Vegetables Place in shallow microwave safe dish Using Recipes from Other Books Increasing and Decreasing RecipesCooking for One Increasing RecipesSoups and Starters Garlic Mushrooms with HerbsCoarse Pork Pâtés Broccoli and Stilton SoupFish Stuffed Citrus TroutStuffing Salmon and Vegetable Mornay Poached Smoked HaddockFamily Fish Pie Plaice Provencal Fish KebabsFish Balti MarinadeMeat and Poultry Bolognese Sauce Lamb CasseroleDish 1.5 litre 3 pt casserole dish Dish large casserole dishBelgian Beef Casserole Steak and Kidney PuddingChicken Satay Ingredients FillingPaprika Pork Casserole Chicken CasseroleSweet and Sour Pork Ingredients SaucePasta and Rice Pesto SpaghettiTuna Pasta Bake KedgereeFruity Chicken Risotto Tagliatelle ToscanaVegetable Couscous Dish deep casserole dishCheese and Egg Dishes Swiss Cheese FondueCheesey Risotto PiperadeQuiche Lorraine Macaroni CheeseDish 20 cm 8 flan dish Dish large bowl + heatproof dishVegetables and Vegetarian Before CookingAfter Cooking Ratatouille Gratin DauphinoisVegetable Lasagne Dish 20 cm 8 shallow dishStuffed Sweet Potatoes Cauliflower CheeseRed Lentil Casserole ToppingVegetable Enchiladas Red Cabbage with Red Onion and Almonds ServesSpicy Bean Goulash Puddings and Desserts Almond Eve’s PuddingCreme Caramel Date Puddings and Butterscotch SauceLemon Brûleé Baked ApplesOrange and Chocolate Drop Pudding Chocolate Risotto Indulgence Steamed Suet Sponge PuddingChristmas Pudding Dish 1 litre 2 pt pudding basinSauces White Pouring SauceCustard Hollandaise SauceBaking Guidelines Sponge CakeCarrot Cake IcingChewy Flapjacks Ginger CakeBoston Brownies Preserves Soft Fruit JamLemon Curd Orange MarmaladePlum Jam Tomato ChutneyRed Onion Chutney Questions and Answers Technical SpecificationsFor business users in the European Union Index Lamb Pasta and Rice recipesPork Preserves08705

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