Panasonic NN-CT559W Soups, starters and eggs, En-49, Home-made soups, Eggs - Cheese, English

Soups, starters and eggs

Home-made soups

If you make your own soups, you should cut all the vegetable to more or less the same size, and dice the potatoes. Use a container which is large enough (at least twice the volume of the soup to be cooked) to avoid any spillage. Add a small amount of liquid so the microwaves cook the vegetables first. Cover and cook at MAX for 10 to 15 min. Stir once the vegetables are well cooked. Finish the soup with hot stock to obtain the required volume. If you want to add pasta or noodles to the soup, continue cooking it for a few minutes at MAX.

Quiches

*Combination cooking allows you to cook your quiches and savoury tarts with slightly shorter cooking times. Preheat the oven to 220°C with the metal tray on the glass tray. Only use non-springform smooth metal tins which are placed on the metal tray once the oven is up to temperature. Depending on the size of the tin, cook for 25 to 30 minutes in Combination mode 220° + 100W.

Don't forget to cover the top of the quiche with a double round of baking paper after approx. 10-12 min to prevent overbrowning. *Traditional cooking using Convection heating: it is preferable to use metal tins which are placed on the metal tray in an oven preheated to 220°C. Continue cooking at a lower temperature for 180° to 210°C as indicated in your recipe.

With all cooking modes, don't forget, after 10 to 15 min of cooking, to cover the top of quiche with baking foil (Convection mode) or Baking paper (Combination mode) to prevent overbrowning and always remember to remove the cooked quiches from the tin and allow them to cool on a rack. This means the steam which condenses as the quiche cools will not make the pastry go soft.

Eggs - Cheese

Do not try to cook eggs in their shells. In the microwave they would explode due to the pressure inside the shell. For broken eggs, the yolk will also explode if the film covering it is not pierced. Always remember therefore to prick the middle of the yolk with a tooth-pick; if the egg is fresh the yolk should not run. The yolk and the white react differently to the microwaves and unfortunately it is the yolk which cooks more quickly.

Poached eggs: heat 50ml of salted water with a dash of vinegar for 1 min on MAX. Break the egg into the

boiling water and gently prick the yolk and the white with a tooth-pick; cook at

600W for 30 to 50 s (depending on the grade of the egg).

Leave to stand for 1 min before draining and serving.

Scrambled eggs: mix 2 raw eggs in a bowl with a bit of cream or milk, a knob of butter, salt and pepper. Cook for 40 s at MAX. Remove from the oven and beat vigorously with a fork. Continue cooking at MAX for another 30 to 50 sec. The eggs should stay creamy.

Baked eggs: break the egg into a buttered ramekin, add salt and pepper, prick the yolk and white with a tooth-pick. Add the desired ingredients (cream, mushrooms, lumpfish roes etc.). Cover and allow for approx. 2 min cooking per egg at 250W.

Cheese: different types of cheese react differently; the more fatty they are the more quickly they melt. If they are cooked for too long they will go hard. When possible, it is preferable to add grated cheese at the last moment (for pasta, gratins, etc.) or to mix it in with the food rather than adding it in a layer on the top.

English

En-49