Panasonic NN-SF464M, Operating Instructions And Cookery Book

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7
9
L
Lamb
guidelines .................................................5
5
Lamb Casserole .......................................5
6
Lamb in a spicy cream & almond sauce ....5
6
Lemon Curd.................................................7
4
M
Meat and Poultry recipes ..................... 5
5
-5
8
Meat sauce ..................................................
35
Microwave power levels ..............................
2
3
Microwave principles ...................................14
Mince pies, reheating ........................12,3
8
,
41
O
Orange Marmalade......................................7
5
P
Parts of your Oven ....................................11
Pasta Cooking ........................................3
6
,4
5
Pasta and Rice recipes
Kedgeree .....................................................5
9
Fruity Chicken Risotto .................................
60
Pesto Spaghetti ...........................................5
9
Tagliatelle Toscana ......................................
60
Tuna Pasta Bake .........................................5
9
Vegetable Couscous ...................................
60
Pork
guidelines .................................................5
5
cooking .....................................................4
3
Rashers ....................................................4
3
Paprika Pork Casserole ...........................5
8
Sweet and Sour Pork ...............................5
8
Porridge .......................................................4
5
Preserves
Soft Fruit Jam...........................................7
4
Lemon Curd .............................................7
4
Orange Marmalade ..................................7
5
Plum Jam .................................................7
5
Red onion Chutney ..................................7
4
Tomato Chutney .......................................7
5
Pulses, cooking ........................................4
3
Puddings and Desserts
Almond Eve ʼ s Pudding .............................6
7
Apple Crisp...............................................6
7
Baked Apples ...........................................6
9
Christmas Pudding...................................
70
Date Puddings and Butterscotch Sauce .
.
6
8
Hot Chocolate Cake .................................
70
Lemon Brûleé...........................................6
8
Orange and Chocolate Drop Pudding......6
9
Steamed Suet Sponge Pudding...............
70
R
Reheating ...................................................3
8
Reheating Charts ...................................3
9
-4
2
Rice, cooking ..........................................3
6
,4
6
S
Sauces ........................................................
71
Service.........................................................10
Shielding.................................................26-27
Soups and Starters
Reheating .................................................31
Broccoli & Stilton Soup ............................
51
Coarse Pork Pâtés ...................................
50
Cream of Mushroom Soup.......................
50
Garlic Mushrooms with Herbs..................
50
Smoked Haddock Pâté ............................
51
Wild Mushroom and Basil Risotto ............
51
Standing Time .......................................13, 15
Steamed Pudding ..............................3
7
,3
9
,
41
T
Technical Specifications ..............................7
7
Turkey, cooking............................................4
6
V
Vege Vegetarian
guidelines .................................................6
3
cooking...........................................32,
43-48
Cauliflower cheese...................................6
5
Gratin Dauphinois ....................................6
4
Ratatouille ................................................6
4
Vegetable Chilli ........................................6
6
Red Lentil Casserole................................6
5
Spicy Bean Goulash.................................6
6
Stuffed Sweet Potatoes............................6
5
Rosemary Potatoes..................................6
6
Vegetable Lasagne ..................................6
4
W
White Pouring Sauce...................................
71
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