Panasonic SR-SSS185, Руководство по эксплуатации

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English
Steam
Precaution
O Please do not block the hole in the Inner Lid with ingredients.
Soup
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 “ Cook/Steam”
and set the cooking time between
5–10 minutes.
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.
❷O
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 “
Cook/Steam”
and set the cooking time to
13 minutes.
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.
❷O
Wash the preserved vegetables
under running water and squeeze
dry. This will help remove any
sand grains lodged in the
vegetable.
❸O
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.
❹O
Add cooking oil and dark soy to
“
❸
”.
❺ Pour 2.5 cups of water in the Inner
Pan.
❻O
Set the attached Steaming Plate,
put “
❹
” on it and close the Outer
Lid.
❼O
Select the program “ Cook/Steam”
and set the cooking time to
60 minutes.
❽O
Press the “Start” button.
❾O
Mix the pork and preserved
vegetables before serving.
* Amounts of the sugar and cooking
oil to be added may be adjusted
according to taste.
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 “ Cook/Soup”
and set the cooking time to
2 hours.
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 “ Cook/Soup”
and set the cooking time to
1 hour
and 30 minutes.
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.
❷O
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.
❸O
Select the program “ Cook/Soup”
and set the cooking time to
2 hours.
❹O
Press the “Start” button.
❺O
Once cooking has been
completed, place chicken in a
large bowl before pouring out the
soup. Sprinkle with deep fried pine
nuts before serving.