Panasonic NN-S781 Manuel D’Utilisation

– 48 –

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.

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 .

Serves: 4 to 6 
Ingredients: 
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. 

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

Serves: 4 

Ingredients:
1

onion, sliced

750 g

rump steak sliced thinly

2 tablespoons 

tomato sauce

2 tablespoons 

worcestershire sauce

1

beef stock cube

1

⁄

3

cup

sour cream

200 g

sliced mushrooms

1 teaspoon

paprika

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.

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 .