– 17 –
C
OOKING
C
ASSEROLES BY
S
ENSOR
C
OOK
(
S
)
(500g – 2.0kg Weight includes all ingredients)
• Suitable for cooking casseroles with less tender
cuts of meat combined with liquid and vegetables.
• Cut meat and vegetables into even sized pieces.
• Place in a suitable sized dish. Dish should be
approximately
3
⁄
4
full.
• Do not use plastic dishes as incorrect cooking time
may result.
• Add 1
1
⁄
2
to 2 cups of soup, broth or stock per 500g
of meat.
• Cover securely with plastic wrap.
• During cooking the oven will "beep" and instruct
you to STIR.
• After stirring, place back into the oven and press
start to allow casserole to finish cooking.
• At the end of cooking time, allow the casserole to
stand for 5 to 10 minutes.
To Operate Sensor Cook (only for NN-ST676M):
Select
Casseroles
then press
Start
.
B
EEF
B
OURGUIGNONNE
(
S
)
Serves: 4 to 6
Ingredients:
750 g
diced chuck steak
4 rashers
bacon
6
pickling, onions
2 teaspoons
minced garlic
1
⁄
4
cup red
wine
410 ml
tomato puree
1
⁄
2
cup
beef stock
1 teaspoon
minced chilli
1 teaspoon
dried tarragon
250 g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 14 to 16 minutes.Stir and cook on P4 for
28 to 30 minutes or cook by
Sensor Cook
Casseroles (only for NN-ST676M)
. Stir and add
mushrooms halfway through cooking.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7 kg
corned silverside
1 tablespoon
brown sugar
1 tablespoon
white vinegar
1
onion, cut in half
4
cloves
6
peppercorns
1
bay leaf
5 cups
water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on P10 for 10 minutes. Turn meat, cover
and cook on P3 for 1
1
⁄
4
to 1
1
⁄
2
hours. Stand corned
silverside in cooking liquid for 10 minutes before carving.
Note:
Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on P3.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
(
S
)
Serves: 4
Ingredients:
100 g
onion, chopped
1 teaspoon
minced garlic
200 g
diced potatoes
500 g
beef, diced
100 g
carrots, diced
1
⁄
3
cup tomato
paste
1 cup
beef stock
100 g
whole button mushrooms
1
⁄
4
cup
frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook on
P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined. Cover
and cook on P10 for 8 minutes. Stir and cook on P4 for
28 to 30 minutes. Add mushrooms and frozen peas. Stir
cook on P4 for 14 to 15 minutes.
To Cook by Sensor Cook (only for NN-ST676M):
Prepare as above, cover with plastic wrap.
Select
Casseroles
, then
Start
.
.
G
OULASH
(
S
)
Serves: 4
Ingredients:
1
onion, chopped
1
clove garlic, crushed
1 tablespoon
butter
2 tablespoons
tomato paste
1 teaspoon
paprika
500 g
lamb, diced
1
small capsicum, diced
1 cup
beef stock
2 tablespoons
flour
2 tablespoons
water
2 tablespoons
sour cream
Method:
Place onion, garlic and butter in 3-litre casserole dish.
Cook on P10 for 1 to 2 minutes. Add tomato paste
and paprika. Cook on P10 for a further 2 minutes.
Add lamb, capsicum and stock. Cover and cook on
P6 for 25 to 30 minutes, stirring halfway through
cooking or cook by
Sensor Cook Casseroles (only
for NN-ST676M)
. Mix flour with 2 tablespoons of
water and stir into goulash mixture. Cook on P10 for
1 to 2 minutes.
Stir in sour cream and serve with pasta and rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
Meat
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