Panasonic SR-SPX108, Operating Instructions Manual

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19 18
Congee/Sushi Mixed/Casserole
Pork and Century Egg Congee
Ingredients (Serves 2 to 3) :
White rice . . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
cup
Meat broth (cooled) . . . . . . . . . . . . . 5 cups
Century egg . . . . . . . . . . . . . . . . . . . . . 1 pc
Cooked lean pork . . . . . . . . . . . . . . . . 125
g
Seasoning:
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
g
Pepper . . . . . . . . . . . . . . . . . . . . . . To taste
Sesame oil . . . . . . . . . . . . . . . . . . . To taste
Method:
❶
Marinate the cooked lean pork with the
salt for 1 hour and then cut into thin
strips. Dice the century egg and put
aside for later use.
❷
Wash the white rice and then pour into
the Inner Pan together with the meat
broth and close the Outer Lid.
❸
Select the program “ White Rice/
Congee ” and set cooking time to
1 hour and 30 minutes .
❹
Press the “Start” button.
❺
When the buzzer sounds, press the
“Cancel/Off” button, open the Outer
Lid*, add the lean pork and century
egg to the Inner Pan and close the
Outer Lid.
* When open the Outer Lid, please note
that the cooked food gets hot.
❻
Select the program “ White Rice/
Congee ” and set cooking time to
1 hour .
❼
Press the “Start” button.
❽
When the buzzer sounds, the congee
may be served after it has been
seasoned.
Mung Beans and Lily Bulb Congee
Ingredients (Serves 4 to 6) :
Green bean. . . . . . . . . . . . . . . . . . . . . . 70
g
Glutinous rice . . . . . . . . . . . . . . . . . . . . 70
g
Lily bulb . . . . . . . . . . . . . . . . . . . . . . . . 10
g
Seasoning:
Sugar . . . . . . . . . . . . . . . . . . . . . . . To taste
Method:
❶
Wash the green beans, glutinous rice
and lily bulb before adding all to the
Inner Pan. Add water up to “Water
Level: Congee 0.5 ” and close the
Outer Lid.
❷
Select the program “
White Rice/
Congee ” and set cooking time to
1 hour .
❸
Press the “Start” button.
❹
When the buzzer sounds, season to
taste with sugar, and serve.
Sushi rolls
To cook sushi rice...
O
To ensure that the flavour is fully absorbed, transfer the rice to the sushi rice bowl
while it is still warm and mix in the sushi vinegar.
(Do not mix in the sushi vinegar with the rice still in the Inner Pan.)
O
To preserve the sheen of the rice, cool quickly using fan.
O
To prevent stickiness, set the rice scoop at a shallow angle and mix quickly with
a chopping motion.
Ingredients (Serves 4):
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Nori sheets . . . . . . . . . . . . . . . . As required
Sushi vinegar
A
Vinegar . . . . . . . . . . . . . . . . . . . . 90 mL
Sugar . . . . . . . . . . . . . . . . . . . . 2
1
⁄
2
tbs
Salt . . . . . . . . . . . . . . . . . . . . . . 1
1
⁄
2
tsp
Toppings
Tuna, squid, shrimp, salmon, salmon roe,
cucumber, eggs, leafy vegetables, avocado,
and any other desired foods. . . As required
Method:
❶
Wash the white rice and add water up
to “Water Level: Sushi 3 ” and close
the Outer Lid.
❷
Select the program “ White Rice/
Sushi ”.
❸
Press the “Start” button.
❹
Put A in a pan and warm gently to
make the sushi vinegar. Moisten the
inside of the sushi rice bowl with water.
When the buzzer sounds, transfer the
cooked rice to the sushi rice bowl.
Pour the sushi vinegar evenly over the
rice, then mix with a chopping motion.
Next, cool with a fan. To ensure that
the sushi rice does not dry out, cover it
with a well-wrung cloth.
❺
Spread sushi rice over a nori sheet.
Put desired toppings and then roll.
Chicken Rice
Ingredients (Serves 4 to 6) :
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Water . . . . . . . . . . . . . . . . . . . . . . . . 4 cups
Chicken meat . . . . . . . . . . . . . . . . . . . . 80
g
Burdock root . . . . . . . . . . . . . . . . . . . . . 35
g
Mushroom. . . . . . . . . . . . . . . . . . . . . . 2 pcs
Fried tofu . . . . . . . . . . . . . . . . . . . . . . 2 pcs
Carrot . . . . . . . . . . . . . . . . . . . . . . . . . . 40
g
Seasoning:
Cooking wine, Soy sauce . . . . . 20 mL each
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
g
Model Amount of rice (Cup*)
1.0 L 1–3
1.8 L 2–6
*Measuring Cup provided as an accessory.
Preparation:
O
Chop the chicken into bite-sized pieces
and slice the burdock root thinly. Scald
both items briefly in hot water and
drain.
O
Soak the mushroom in water, drain
and remove the stem before cutting
into thin strips. Pour hot water over the
fried tofu to remove excess oil before
cutting into thin strips.
O
Cut the carrot into thin strips.
Method:
❶
Wash the white rice and place in the
Inner Pan along with 4 cups of water
and seasonings, then mix them.
❷
Place the chicken meat, burdock root,
mushroom, fried tofu and carrot evenly
on the rice and close the Outer Lid.
(Do not mix.)
❸
Select the program “ White Rice/
Mixed ”.
❹
Press the “Start” button.
❺
When the buzzer sounds, turn it over
and mix to fluff.
Important Information:
O
When placing ingredients they cannot
go above the “Max” line.
O
Do not open the Outer Lid while
cooking. (Cooking result may not be
satisfactory.)
Chicken and Taro Casserole Rice
Ingredients (Serves 4 to 6) :
White rice . . . . . . . . . . . . . . . . . . . . . 3 cups
Chicken meat (diced) . . . . . . . . . . . . . 200
g
Dried mushrooms (soaked & sliced) . . 5 pcs
Taro root (diced) . . . . . . . . . . . . . . . . . 100
g
Dried shrimps (soaked) . . . . . . . . . . . . 40
g
Chinese black fungus
(soaked & chopped) . . . . . . . . . . . . Few pcs
Marinade:
A
Light soy . . . . . . . . . . . . . . . . . . . 1 tsp
Dark soy . . . . . . . . . . . . . . . . . . .
1
⁄
2
tsp
Sugar . . . . . . . . . . . . . . . . . . . . . . 1 tsp
Salt . . . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
tsp
Starch . . . . . . . . . . . . . . . . . . . . 1
1
⁄
2
tsp
Sauce:
B
Light soy . . . . . . . . . . . . . . . . . . . . 1 tbs
Dark soy . . . . . . . . . . . . . . . . . . . . 1 tbs
Sugar . . . . . . . . . . . . . . . . . . . . .
1
⁄
2
tbs
Sesame oil . . . . . . . . . . . . . . . . .
1
⁄
2
tbs
Model Amount of rice (Cup*)
1.0 L 1–3
1.8 L 2–6
*Measuring Cup provided as an accessory.
Method:
❶
Season diced chicken meat with A.
❷
Deep fry diced taro root until golden
brown, drain and set aside.
❸
Wash the white rice and place it in the
Inner Pan with water up to “Water
Level: White Rice 3 ”. Then place
❶
,
❷
and other ingredients evenly on the
rice and close the Outer Lid. (Do not
mix.)
❹
Select the program “ White Rice/
Casserole ”.
❺
Press the “Start” button.
❻
When the buzzer sounds, add B and
stir the rice immediately to loosen it.
Important Information:
O
When placing ingredients they cannot
go above the “Max” line.
O
Do not open the Outer Lid while
cooking. (Cooking result may not be
satisfactory.)
Mixed/Casserole
Congee/Sushi