Panasonic NN-T704, NN-S784 manual Cooking Dried Beans and Peas by Micro power, Lentil Hot Pot S

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COOKING DRIED BEANS OR PEAS BY MICRO

POWER

Place hot tap water in 4-litre dish. Bring hot water to the boil on P10 for 10 to 12 minutes. Add beans and 2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20 minutes.

Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of dried beans equals about 3 cups cooked beans. Use in place of canned beans.

Cooking Dried Beans and Peas by Micro power

		TO COOK
ITEM	CONTAINER	BEANS on P3
		(in minutes)
		COVERED
Lentils (250 g)	4-litre dish	15 to 20
Soup Mix (250 g)	4-litre dish	20 to 25
Split Peas or	4 litre dish	25 to 30
Lentils (250 g)
Beans (250 g)	4-litre dish	25 to 30
Soaked overnight

Cooking Legumes by Sensor Cook (S) /

Auto Cook Å

•Suitable for cooking chickpeas, split peas, dried beans and peas and brown rice.

•Cover legumes with cold water and soak overnight, drain.

•Place legumes and boiling water into an appropriate sized dish.( See table for quantities )

Amount of	Amount of	Dish Size
Legumes	Boiling Water
1 cup	3 cups	2 litre
2 cups	4 cups	3 litre
3 cups	6 cups	4 litre
4 cup	8 cups	4 litre

•During cooking the oven will beep and prompt you to stir. Remove covering.

•At the end of cooking time, allow legumes to stand for 5 minutes if required.

RED COCONUT DHAL (S) Å

Serves: 4 to 6
Ingredients:
1 cup	red lentils
1 teaspoon	turmeric
400 ml	can coconut milk
250 ml	water
1 teaspoon	crushed red chilli
1 teaspoon	crushed garlic
	lemon juice to taste

Method:

Place all ingredients in a 2 litre casserole dish. Stir and cook on P7 for 18 to 20 minutes, stirring twice during cooking.

To cook by Sensor Cook / Auto Cook:

Prepare as above; cover with plastic wrap.Refer to

Legumes directions on page 25.

Chickpea Salad with Coriander Dressing (S) Å

Serves: 4 to 6
Ingredients:
1 cup	dried chickpeas, water for soaking
3 cups	boiling water
1	red capsicum, diced
1	lebanese cucumber, diced
250 g	cherry tomatoes, quartered
1	spanish onion, diced
Coriander Dressing:
1⁄2 cup	lemon juice
2 teaspoons	sugar
1⁄2 cup	chopped fresh coriander
1 teaspoon	chopped red chilli

Method:

Cover chickpeas with water and soak overnight. Drain.

Place chickpeas and boiling water into a 3-litre dish and cook on P7 for 25 to 30 minutes.

To cook by Sensor Cook / Auto Cook:

Prepare as above, cover with plastic wrap. Refer to Legumes directions on page 25.

Drain and allow to cool.

Combine remaining salad ingredients in a large bowl and mix well.

Dressing:

Combine all ingredients in a screw top jar, shake well. Pour over salad and toss well.

Lentil Hot Pot (S)

Serves: 4 to 6
Ingredients:
900 g	New potatoes
2	onions, diced
2	carrots, diced
2	stalks celery, sliced
3	cloves garlic, crushed
1 teaspoon	curry powder
415 g	can diced tomatoes
1 cup	vegetable stock
2 tablespoon	tomato paste
3⁄4 cup	red lentils, washed
1⁄2 cup	grated cheese
	paprika
1 tablespoon	chopped parsley

Method:

Wash potatoes and place onto a paper towel lined plate. Cook on Potatoes or P7 for 10 to 12 minutes. Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on P7 for 8 minutes. Add curry powder and cook on P7 for a further 1 minute. Add tomatoes, stock, tomato paste and lentils. Cook on P7 for 20 to 24 minutes. Slice potatoes thickly and layer over the top of lentil mixture. Sprinkle with grated cheese, paprika and parsley. Cook on P10 for 4 to 6 minutes.

To cook by Sensor Cook / Auto Cook:

Prepare potatoes as above. Cover with plastic wrap. Refer to Potatoes directions on page 24.

Vegetables and Legumes

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