Panasonic NN-S781, NN-T791, NN-S761 manual Main Fare Meats, tin g, Start, Hinese, V Egetables

onion, sliced

rump steak sliced thinly tomato sauce

worcestershire sauce beef stock cube

sour cream sliced mushrooms

paprika

Main Fare Meats

C URRIED		M INCE	(S)
Serve: 4
Ingredients:
500 g			lamb mince
1			onion, chopped
2 tablespoons		flour
1	tablespoon	curry powder
1	tablespoon	beef stock powder
450 g			potatoes, peeled and finely diced
2 cups			water

Method:

Combine all ingredients in 3-litre casserole dish. Cover and cook on P7 for 20 to 25 minutes, stirring halfway through cooking. Serve with boiled or

steamed rice.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.

Press

Slow Cook

, then

Start .

G

INGERED

P ORK

S

TIR

F RY

Serves: 4

Ingredients:

1⁄4 cup

teriyaki sauce

1

tablespoon

honey

2 teaspoons

minced ginger

2 teaspoons

cornflour

1

onion, sliced

2 cups

sugar snap peas, trimmed

1

zucchini, sliced

2

spring onions, sliced

1⁄2 cup

bean sprouts

1

tablespoon

toasted sesame seeds

Method:

Place pork, teriyaki sauce, honey, ginger and

cornflour in 2-litre dish. Cover and marinate in the

refrigerator for 2 hours. Place onion in a 3 litre dish.

Cook on P10 for 2 to 3 minutes. Add marinated pork

and sauces and cook on P7 for 2 to 3 minutes. Add

peas, zucchini, shallots and bean sprouts. Cook on

P10 for 3 to 4 minutes. Sprinkle with sesame seeds

and serve with noodles.

To Cook by Sensor Cook:

Prepare as above, cover with plastic wrap.

Press

Meat

, then

Start

.

C

HINESE

B EEF AND

V EGETABLES

Serves: 4 to 6

R

p

e

P

r o m

p

tin g

Ingredients:

e c i

400 g

rump steak sliced

1

teaspoon

chopped ginger

1

teaspoon

chopped garlic

1

tablespoon

soy sauce

2 tablespoons

Hoisin Sauce

1⁄2 cup

beef stock

3

cups

sliced vegetables

Method:

Place steak, ginger and garlic in 3-litre casserole dish. Cook on P10 for 1 minute. In 1-cup jug, combine soy sauce, Hoisin Sauce and beef stock.

Add to meat mixture. Cook on P10 for 2 minutes. Add the vegetables and cook on P10 for 3 to 5 minutes, stirring halfway through cooking.

Let stand for 5 minutes before serving.

V EAL AND		P INEAPPLE		C ASSEROLE	(S)
Serves: 4 to 6
Ingredients:
750 g			veal steak diced
2 tablespoons			seasoned flour
125 g			bacon, rind removed
2			onions, sliced
1 can (450 g)			pineapple pieces, drained
2 tablespoons			parsley, finely chopped
1⁄2 teaspoon			dried basil
1 cup			tomato purée
1			chicken stock cube, crumbled
Method:
Toss veal in flour. Cut bacon into 3 cm pieces.
Combine veal, bacon and remaining ingredients in
3-litre casserole dish. Mix well. Cook on P6 for 45 to
50 minutes. Stir halfway through cooking.
To Cook by Sensor Cook:
Prepare as above, cover with plastic wrap.
Press	Slow Cook		, then	Start
B EEF	S TROGANOFF
Serves: 4				R	e c ip	e P r o	m	p tin g

Ingredients:

1

750 g

2 tablespoons

2 tablespoons

1

1⁄3 cup

200 g

1 teaspoon

Method:

Place all ingredients (except sour cream and mushrooms) in 3-litre casserole dish. Stir until combined. Cook on P7 for 8 to 10 minutes, stirring once during cooking. Add sour cream and

mushrooms. Stir and cook on P7 for 3 to 4 minutes.

P EPPER		P OT	B EEF	(S)
Serves: 4
Ingredients:
1	teaspoon		minced garlic
1			red capsicum, sliced
1	can (410 g)		tomatoes
400 g			can tomato puree
750 g			cubed beef
1⁄4 cup			tomato paste
1	tablespoon		worcestershire sauce
1	tablespoon		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.
Press	Slow Cook	, then Start	.

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