Panasonic nn-sd686s 500g 2.0kg Weight includes all ingredients, ⁄4 cup Frozen peas, To 1.7 kg

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COOKING CASSEROLES BY SENSOR COOK (S)

(500g – 2.0kg Weight includes all ingredients)

•Suitable for cooking casseroles with less tender cuts of meat combined with liquid and vegetables.

•Cut meat and vegetables into even sized pieces.

•Place in a suitable sized dish. Dish should be approximately 3⁄4 full.

•Do not use plastic dishes as incorrect cooking time may result.

•Add 11⁄2 to 2 cups of soup, broth or stock per 500g of meat.

•Cover securely with plastic wrap.

•During cooking the oven will "beep" and instruct you to STIR.

•After stirring, place back into the oven and press start to allow casserole to finish cooking.

•At the end of cooking time, allow the casserole to stand for 5 to 10 minutes.

To Operate Sensor Cook

(for NN-SD686S/NN-ST676M): Select Casseroles then press Start.

BEEF BOURGUIGNONNE (S)

Serves: 4 to 6

FRENCH ONION BEEF CASSEROLE (S)

Serves: 4

Ingredients:
100 g	onion, chopped
1 teaspoon	minced garlic
200 g	diced potatoes
500 g	beef, diced
100 g	carrots, diced
1⁄3 cup	tomato paste
1 cup	beef stock
100 g	whole button mushrooms
1⁄4 cup	frozen peas

Method:

Place onion and garlic in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on P10 for 8 minutes. Stir and cook on P4 for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on P4 for 14 to 15 minutes.

To Cook by Sensor Cook

(for NN-SD686S/NN-ST676M): Prepare as above, cover with plastic wrap. Select Casseroles, then Start.

GOULASH (S)

Ingredients:
750 g	diced chuck steak
4 rashers	bacon
6	pickling, onions
2 teaspoons	minced garlic
1⁄4 cup	red wine
410 ml	tomato puree
1⁄2 cup	beef stock
1 teaspoon	minced chilli
1 teaspoon	dried tarragon
250 g	button mushrooms, halved

Method:

Place all ingredients except mushroom in a 3-litre casserole dish, stir until combined. Cover and cook on P7 for 14 to 16 minutes.Stir and cook on P4 for 28 to 30 minutes or cook by Sensor Cook Casseroles (for NN-SD686S/NN-ST676M). Stir and add mushrooms halfway through cooking.

CORNED BEEF

Serves: 4

Ingredients:
1.5 to 1.7 kg	corned silverside
1 tablespoon	brown sugar
1 tablespoon	white vinegar
1	onion, cut in half
4	cloves
6	peppercorns
1	bay leaf
5 cups	water

Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on P10 for 10 minutes. Turn meat, cover and cook on P3 for 11⁄4 to 11⁄2 hours. Stand corned silverside in cooking liquid for 10 minutes before carving. Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on P3.

Serves: 4
Ingredients:
1	onion, chopped
1	clove garlic, crushed
1 tablespoon	butter
2 tablespoons	tomato paste
1 teaspoon	paprika
500 g	lamb, diced
1	small capsicum, diced
1 cup	beef stock
2 tablespoons	flour
2 tablespoons	water
2 tablespoons	sour cream

Method:

Place onion, garlic and butter in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add tomato paste and paprika. Cook on P10 for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on P6 for 25 to 30 minutes, stirring halfway through cooking or cook by Sensor Cook Casseroles (for NN-SD686S/NN-ST676M). Mix flour with 2 tablespoons of water and stir into goulash mixture. Cook on P10 for 1 to 2 minutes.

Stir in sour cream and serve with pasta and rice.

HINT:

It is better to cook meat for a lesser time in a recipe and add extra time if needed. This will prevent over cooking.

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Meat