Panasonic NN-ST677M, NN-ST667W manual and Slices, Cooking Fruit by Micro Power, 33, Cakes, Desserts

COOKING FRUIT using SENSOR COOK (only for NN-ST677M) (S) (250 g – 1.5 kg)

•For cooking fruits that would be suitable for stewing or poaching.

•Suitable fruits would include rhubarb, apple, berries, stone fruits, kiwi fruit and pears.

•Minimum and maximum weights include sugar and water added to fruits.

•Trim and prepare fruits into uniform pieces

•Add approximately 11⁄2 cups caster sugar and 11⁄2 cups water per 500g fruit.

•If not adding sugar, slightly decrease the water content.

•Do not use plastic dishes to cook fruit as incorrect cooking times may result.

•Place fruit, sugar and water into an appropriate sized dish.

•Cover securely with plastic wrap.

•During the cooking time, the oven will beep and instruct you to stir. Remove cover completely and return fruit to oven to finish cooking.

•Allow to stand for 5 minutes at the completion of cooking.

To Operate by Sensor Cook: Select Fruit, then press Start.

Cooking Fruit by Micro Power

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

Apples - poached	500 g	P10	8	Add 300 ml of water. Only half fill dish. Cover.
Apples - stewed	500 g	P10	6	Only half fill dish. Cover.
Peaches - poached	500 g	P10	4 - 5	Add 300 ml of water. Only half fill dish. Cover.
Pears - poached	500 g	P10	6 - 7	Add 300 ml of water. Only half fill dish. Cover.
Plums - poached	500 g	P10	8	Add 300 ml of water. Only half fill dish. Cover.
Plums - stewed	500 g	P10	8 - 10	Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Rhubarb - stewed	500 g	P10	5	Only half fill dish. Cover.
SWEET BERRY SAUCE				FIGS IN RIESLING AND HONEY

Cakes, Desserts

Makes: Approximately 2 cups

Ingredients:
1⁄2 cup	caster sugar
1⁄2 cup	water
500 g	berries, halved if large
2 tablespoons	water
1 tablespoon	cornflour

Method:

Combine sugar and water in a 3-litre bowl. Cook on P10 for 2 to 3 minutes. Add berries. Cook on P10 for 3 to 4 minutes. Blend water and cornflour. Mix into berry sauce. Cook on P10 for 2 minutes. Serve hot or cold with ice cream.

CINNAMON POACHED PEARS

Serves: 4

Ingredients:
1⁄2 cup	water
1⁄2 cup	caster sugar
1⁄2 teaspoon	cinnamon
4	pears, peeled and sliced

Method:

Combine water, caster sugar and cinnamon in a 1-litre jug. Cook on P10 for 2 minutes. Place the pears in a

2-litre dish. Pour over syrup and cover. Cook on P10 for 6 to 8 minutes.

Tip:

To soften butter cook on P5 for 10 to 20 seconds.

Serves 4
Ingredients:
8	firm figs
11⁄2 cups	Riesling wine
80 ml	honey
1 teaspoon	lemon juice
1 teaspoon	grated lemon rind
2 tablespoons	chopped pistachio nuts

Method:

Wash and stem the figs place into a 2 litre dish Combine Riesling, and honey and pour over figs. Cook on P7 for 6 to 8 minutes

Remove figs from syrup, set aside

Add lemon juice and rind to syrup and cook on P10 for 3 to 4 minutes or until slightly reduced.

Pour syrup over figs and allow to cool. Serve with ice cream or cream and sprinkle with pistachio nuts.

and Slices

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