Panasonic NN-CS597S User Manual
37
Auto Menu Recipe
PIE (FRESH)
Ingredients:
2 cup (500 ml)
flour
1 tsp (5 ml)
salt
2
/
3
cup (150 ml)
shortening
5-7 tbsp (75-100 ml)
cold water
2 lb (1
kg)
fresh baking apples
1 tbsp (15 ml)
lemon juice
3
/
4
cup (175 ml)
sugar
2 tbsp (25 ml)
flour
1 tsp (5 ml)
cinnamon
1
/
8
tsp (0.5 ml)
nutmeg
1
/
8
tsp (0.5 ml)
salt
Method:
Pie Crust:
In a medium bowl, combine flour and salt. Cut in shortening
until mixture resembles coarse crumbs. Add water, a
tablespoon at a time, stirring lightly with fork. Gather dough into
a ball. Roll dough
Pie Crust:
In a medium bowl, combine flour and salt. Cut in shortening
until mixture resembles coarse crumbs. Add water, a
tablespoon at a time, stirring lightly with fork. Gather dough into
a ball. Roll dough
1
/
8
" (0.5 cm) thick. Roll out half of pastry and
line 9" (23 cm) pie plate. Roll out top crust, set aside.
Filling:
Peel, core, and slice each apple into sixteenths; toss with
lemon juice. In a small bowl combine sugar, flour, cinnamon,
nutmeg, and salt; add apples and toss until well coated. Place
in lined pie plate. Dot with butter. Fit top crust and flute edges;
cut 4 vent holes in top crust. Place pie plate on Metal Pan and
place in oven between rails. Allow to cool after cooking.
Peel, core, and slice each apple into sixteenths; toss with
lemon juice. In a small bowl combine sugar, flour, cinnamon,
nutmeg, and salt; add apples and toss until well coated. Place
in lined pie plate. Dot with butter. Fit top crust and flute edges;
cut 4 vent holes in top crust. Place pie plate on Metal Pan and
place in oven between rails. Allow to cool after cooking.
POT ROAST
Ingredients:
2
1
/
2
-3 lb (1.25-1.5
kg)
short rib or blade foiled roast
3 onions,
quartered
2 carrots
2
2
celery stalks, cut into pieces
1 cup (250 ml)
turnip, cubed
1 (19 oz) (540 ml)
can of tomatoes
1 garlic
clove
1 tsp (5 ml)
basil
1
/
2
tsp (2 ml)
salt
Method:
Put meat with vegetables and seasonings in a casserole. Fat
side down. Cover with lid.
Put meat with vegetables and seasonings in a casserole. Fat
side down. Cover with lid.
CREAM PUFF
Ingredients:
7
1
/
2
tbsp (100
g)
butter or margarine
3
/
4
cup (150
g) water
2
/
3
cup (100
g)
unbleached organic white flour
4 (190
g) eggs
Method:
Bring butter and water to a boil in a saucepan. Stir with
wooden spoon until butter has melted. Add the flour in pan
and stir continuously. Keep stirring until the mixture appears
transparent. Remove the pan from the heat. Gradually add
beaten eggs and mix well. Lay a sheet of kitchen parchment
paper onto Metal Pan. Place mixture into pastry bag with all air
removed. Squeeze out the mixture into 1
Bring butter and water to a boil in a saucepan. Stir with
wooden spoon until butter has melted. Add the flour in pan
and stir continuously. Keep stirring until the mixture appears
transparent. Remove the pan from the heat. Gradually add
beaten eggs and mix well. Lay a sheet of kitchen parchment
paper onto Metal Pan. Place mixture into pastry bag with all air
removed. Squeeze out the mixture into 1
1
/
2
" (4 cm) in diameter.
MEAT LOAF
Ingredients:
1
1
/
2
lb (750
g) ground
beef
1 egg
1 cup
1 cup
milk
1
/
2
cup
plain bread crumbs
1
/
4
cup
celery (finely chopped)
1 (100
g) onion
(finely chopped)
1 tbsp
ketchup
1
/
2
tsp
salt
1
/
4
tsp
pepper
Method:
Combine in one bowl ground beef, egg, milk, celery, and onion.
In another bowl, combine bread crumbs, ketchup, salt, and
pepper. Then combine second mixture with the first mixture
and mix well together. Pack mixture into a loaf pan and smooth
out top.
Combine in one bowl ground beef, egg, milk, celery, and onion.
In another bowl, combine bread crumbs, ketchup, salt, and
pepper. Then combine second mixture with the first mixture
and mix well together. Pack mixture into a loaf pan and smooth
out top.
IP1156_38S70AP_Eng_52_071008.indd Sec1:37
IP1156_38S70AP_Eng_52_071008.indd Sec1:37
2007-10-8 @Tom@ 9:58:35
2007-10-8 @Tom@ 9:58:35