Panasonic SR-PX104, Operating Instructions Manual

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21 20
Steam
Precaution
O
Please do not block the Pressure Control Hole or Safety Valve with ingredients.
Dim Sum
Ingredients:
Small Dim Sum:
Shrimp dumpling
Shiumy
Dim Sum:
Roasted pork bun
Steamed bun
Glutinous rice with chicken
Method:
❶ Humidify the surface of Dim Sum
by spraying water on it. (There is
no need to defrost them.)
❷ Pour 2.5 cups of water in the Inner
Pan.
❸ Set the attached Steaming Plate,
put Dim Sum on it and close the
Outer Lid.
❹ Select the program and set the
cooking time between
5–10 minutes
.
Menu Cook
Select Steam
❺ Press the “Start” button.
Salted Meat Steamed with Chinese Cabbage
Ingredients (Serves 4 to 6) :
Chinese cabbage . . . . . . . . . 100
g
Salted meat (Chinese ham) . . 35
g
Method:
❶ Break the Chinese cabbage into
individual pieces and wash these
pieces. Slice the salted meat and
place aside.
❷ Arrange the individual pieces of
cabbage in layers on the plate and
layer the sliced salted meat at the
very top (try to use the fatty parts
of the meat).
❸
Pour 2.5 cups of water in the Inner
Pan.
❹ Set the attached Steaming Plate,
put “ ❷ ” on it and close the Outer
Lid.
❺
Select the program and set the
cooking time to 13 minutes .
Menu Cook
Select Steam
❻ Press the “Start” button.
Note:
When Chinese cabbage is
unavailable, the heart of the bok
choy may be used instead.
Preserved Vegetables (Mui Choy) Steamed with Pork
Ingredients (Serves 4 to 6) :
Pork belly . . . . . . . . . . . . . . . 160
g
Preserved vegetables (mui choy)
. . . . . . . . . . . . . . . . . . . . . . . 100
g
Seasoning:
Cooking oil . . . . . . . . . . . . . .25 mL
Sugar . . . . . . . . . . . . . . . . . . . 30
g
Dark soy . . . . . . . . . . . . . . . .12 mL
Method:
❶ Cut the pork into pieces sized
1 cm by 3 cm each and place
aside for later use.
❷ Wash the preserved vegetables
under running water and squeeze
dry. This will help remove any
sand grains lodged in the
vegetable.
❸ Place a layer of pork in a bowl and
then continue with a layer of the
preserved vegetable. Sprinkle a
layer of sugar on top. Continue in
this sequence until the ingredients
have run out.
❹
Add cooking oil and dark soy to
“ ❸ ”.
❺ Pour 2.5 cups of water in the Inner
Pan.
❻
Set the attached Steaming Plate,
put “ ❹ ” on it and close the Outer
Lid.
❼ Select the program and set the
cooking time to
60 minutes
.
Menu Cook
Select Steam
❽ Press the “Start” button.
❾ Mix the pork and preserved
vegetables before serving.
* Amounts of the sugar and cooking
oil to be added may be adjusted
according to taste.
Soup
Salted Meat, Winter Melon and Old Duck Soup
Ingredients (Serves 4 to 6) :
Old duck . . . . . .
1
⁄
2
(approx. 400
g
)
Winter melon . . . . . . . . . . . . 200
g
Salted meat (Chinese ham) . . 30
g
Ginger. . . . . . . . . . . . . . Few slices
Water . . . . . . . . . . . . . . . .4.5 cups
Seasoning:
Cooking wine . . . . . . . . . . . .30 mL
Salt . . . . . . . . . . . . . . . . . . . . . . 8
g
Method:
❶ Wash the duck and cut into large
pieces. Clean the winter melon
and cut into cubes, and slice the
Chinese ham.
❷ Scald the duck in boiling water to
remove blood, then drain and
place aside for later use.
❸ Place the duck, winter melon,
ham, ginger slices, salt and
cooking wine into the Inner Pan
together with 4.5 cups of water
and close the Outer Lid.
❹ Select the program and set the
cooking time to 2 hours .
Menu Cook
Select Soup
❺ Press the “Start” button.
Corn and Short Ribs Soup
Ingredients (Serves 4 to 6) :
Short ribs (cut into 5 cm sections)
. . . . . . . . . . . . . . . . . . . . . . . 500
g
Corn (cut into 5 cm sections)
. . . . . . . . 2 stalks of approx. 450
g
Water . . . . . . . . . . . . . . . . . 5 cups
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . .6.5
g
Method:
❶
Scald the short ribs in boiling
water to remove any blood, then
drain and place aside for later
use.
❷
Place all ingredients into the Inner
Pan together with the salt and
close the Outer Lid.
❸ Select the program and set the
cooking time to
1 hour and
30 minutes .
Menu Cook
Select Soup
❹ Press the “Start” button.
(
Other flavourings such as chicken
)
powder may be added to taste.
Ginseng Chicken Soup
Ingredients (Serves 4 to 6) :
Chicken. . . . . . .
1
⁄
2
(approx. 375
g
)
Ginseng . . . . . . . . . . . . . . . . .7.5
g
Red date (or prune) . . . . . . . 5 pcs
Water . . . . . . . . . . . . . . . . . 5 cups
Ginger. . . . . . . . . . . . . . Few slices
Pine nuts. . . . . . . . . . . . . . . . . . 7
g
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . 5
g
Cooking wine . . . . . . . . . . To taste
Method:
❶ Clean the chicken and scald the
inside cavity of the chicken twice
to remove any excess blood, then
drain and place aside for later
use.
❷ Place the chicken, ginseng, red
dates, water and ginger slices into
the Inner Pan together with salt
and cooking wine and close the
Outer Lid.
❸ Select the program and set the
cooking time to 2 hours .
Menu
Cook
Select Soup
❹ Press the “Start” button.
❺ Once cooking has been
completed, place chicken in a
large bowl before pouring out the
soup. Sprinkle with deep fried pine
nuts before serving.
Steam
Soup