Panasonic NN-ST756W manual Cooking Casseroles by Sensor Cook, To Operate by Sensor Cook

(Weight includes all ingredients)

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Cooking Casseroles by Sensor Cook

(500g-2.0kg)(S)

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

• Cut meat and vegetables into even size pieces.

• Place in a suitable size 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 500 g of meat.

• Cover securely with plastic wrap or a well fitting lid.

• During the cooking time, the oven will 'beep' and instruct you to 'STIR'.

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

To Operate by Sensor Cook:

Select Casseroles, then Start.

PEPPER POT BEEF (S)

Serves: 4

Ingredients:
1 teaspoon	minced garlic
1	red capsicum, sliced
400 g	can tomatoes
425 g	can tomato puree
750 g	cubed beef
1⁄4 cup	tomato paste
1 tablespoon	worcestershire sauce
1 teaspoon	cracked black pepper

Method:

Combine all ingredients in 3-litre casserole dish. Cook on P7 for 15 minutes. Stir, cook on P6 for 25 minutes. Serve with boiled or steamed rice.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap. Select Casseroles, then Start .

FRENCH ONION BEEF CASSEROLE (S)

GOULASH (S)

Serves: 4

Ingredients:
1	onion, chopped
1	clove garlic, crushed
1 tablespoon	butter
2 tablespoons	tomato paste
1⁄2 teaspoon	paprika
500 g	lamb, diced
1	small capsicum, diced

Serves: 4

Ingredients:

1

1teaspoon

200g

500g

2

1⁄3 cup

1 cup

100g

1⁄4 cup

cip	e Prom
	pti
Re		ng

onion, chopped minced garlic diced potatoes beef, diced carrots, diced tomato paste beef stock

whole button mushroom frozen peas

Meat	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. 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.

To Cook by Sensor Cook:

Prepare as above. Cover with plastic wrap.

Select Casseroles, then Start.

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.

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:

Prepare as above, cover with plastic wrap. Press Casserole, then Start.

BEEF BOURGUIGNONNE (S)

Serves: 4 to 6

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

Method:

Place all ingredients except mushrooms in a 3-litre casserole dish, stir until combined. Cover and cook on P7 for 10 to 15 minutes. Stir and cook on P6 for 25 to 30 minutes. Stir and add mushrooms halfway through cooking

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap. Select Casseroles, then Start.

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