Panasonic nn-a823mbbpq Manual De Usuario
76
I
ngredients
175 g (6 oz) quick cooking macaroni
40 g (1
40 g (1
1/
2
oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (1
100 g (4 oz) bacon, chopped
40 g (1
1/
2
oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
Macaroni Cheese
Serves 4
Dish: large dish and jug
Oven Accessory: glass turntable + metal tray + low rack
1. Cook macaroni in 450 ml (
3/4
pt) boiling water. Cover and cook on HIGH power for 5-6 mins.
or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion
is soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is
thick and bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Add macaroni and season. Place the
macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-12 mins. or
until cheese starts to melt.
I
ngredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (
1/
2
tsp) salt
3 ml (
1/
2
tsp) mustard powder
3 ml (
1/
2
tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (1
25 g (1 oz) butter
40 g (1
1/
2
oz) strong cheddar cheese, grated
40 g (1
1/
2
oz) Parmesan cheese
25 g (1 oz) black olives, stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Cheese, Onion & Olive Scones
Dish: round baking sheet
Oven Accessory: glass turntable + metal tray + low rack
1. Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened.
Drain.
2. Preheat oven on CONVECTION 200°C.
3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and
3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and
bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry
cutter and brush with beaten egg.
6. Place half the dough rounds on a lightly greased baking sheet. Place on the low rack and
cook on CONVECTION 200°C for 15-20 mins. or until cooked and golden brown. Then
repeat with the remaining scones.
repeat with the remaining scones.
CHEESE
AND EGG DISHES
I
ngredients
4 slices bread, buttered
5 ml (1 tsp) Dijon mustard
2 slices smoked ham
100 g (4 oz) sliced cheese
5 ml (1 tsp) Dijon mustard
2 slices smoked ham
100 g (4 oz) sliced cheese
Croque Monsieur
Serves 2
Oven Accessory: glass turntable + high wire rack + metal tray
1. Preheat on GRILL 1.
2. Place the bread, buttered side up on metal tray on high wire rack and cook for
1. Preheat on GRILL 1.
2. Place the bread, buttered side up on metal tray on high wire rack and cook for
approximately 3-4 mins. or until browning.
3. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and
cheese. Cover with the other slices, browned side uppermost.
4. Place back on the metal tray on high wire rack and cook on Combination: GRILL 2 +
SIMMER power for 1-2 mins. or until the cheese has melted.