Panasonic nn-a883wbbpq Instruction Manual
66
I
ngredients
2 large aubergines
100g (4 oz) sliced crusty bread
250g (9 oz) minced beef
1 garlic clove, crushed
1 medium onion, chopped
3 vine-ripened tomatoes, skinned, seeded
and chopped
25g (1 oz) pitted black olives, chopped
2 tsp dried oregano
2 tbsp tomato puree
50g (2 oz) parmesan, freshly grated
2 eggs, separated
100g (4 oz) sliced crusty bread
250g (9 oz) minced beef
1 garlic clove, crushed
1 medium onion, chopped
3 vine-ripened tomatoes, skinned, seeded
and chopped
25g (1 oz) pitted black olives, chopped
2 tsp dried oregano
2 tbsp tomato puree
50g (2 oz) parmesan, freshly grated
2 eggs, separated
Stuffed Aubergines
Serves 4
Dish: shallow pyrex® dish
Oven Accessory: enamel shelf then glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.
2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole
Oven Accessory: enamel shelf then glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.
2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole
aubergines on the shelf and cook on CONVECTION 220°C for 15-20 mins. or until soft.
3. Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.
4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
chop finely.
5. Use the bread to make breadcrumbs.
6. Put minced beef into a large bowl with garlic and onion and cook on HIGH power for 2 mins.
7. Add tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for
6. Put minced beef into a large bowl with garlic and onion and cook on HIGH power for 2 mins.
7. Add tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for
10 mins.
8. Mix the cheese and breadcrumbs together.
9. Stir the egg yolks into the meat mixture along with
9. Stir the egg yolks into the meat mixture along with
2/3
of the cheesy breadcrumbs.
10.Fill the aubergine skins with the filling.
11. Whisk the egg whites to a froth.
12.Brush each aubergine all over with the egg white.
13.Place aubergines in pyrex® dish and sprinkle with the remaining breadcrumbs
14.Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C +
11. Whisk the egg whites to a froth.
12.Brush each aubergine all over with the egg white.
13.Place aubergines in pyrex® dish and sprinkle with the remaining breadcrumbs
14.Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C +
GRILL 1 + WARM power for 15-18 mins.
I
ngredients
675 g (1
1/
2
lb) braising steak, cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1/
2
pt) hot beef stock
300 ml (
1/
2
pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
Belgian Beef Casserole
Serves 4
Dish: large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:
CONVECTION 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO
PROGRAM CASSEROLE. Remove bay leaves.
PROGRAM CASSEROLE. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Combination: CONVECTION 160˚C + WARM power for a further 15 mins. The casserole is
ready when the bread slices are crisp and golden.
ready when the bread slices are crisp and golden.
MEA
T
AND POUL
TR
I
ngredients
600 g (1
1/
4
lb) braising steak, cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Serves 4
Dish: large casserole + lid
Oven Accessory: glass turntable + metal tray
1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 30 mins, or until the
meat is tender, or on AUTO PROGRAM CASSEROLE.
3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.