Bedienungsanleitung Panasonic NN-CF853W (Seite 102 von 148) (Englisch)

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Meat and Poultry

ingredients

SERVES 4

Meat Sauce

1 onion, chopped

1 clove garlic, crushed

5 ml (1 tsp) oil

400

(14 oz) can chopped

tomatoes

150 ml (5 ﬂ oz) red wine

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) mixed herbs

500

(1 lb 1 oz) beef mince

salt and pepper

Lasagne

1 quantity of White Pouring

White Sauce (see page 125)

100

(4 oz) grated cheese

5 ml (1 tsp) mustard

salt and pepper

250

(9 oz) fresh lasagne

(2 oz) Parmesan cheese,

grated

Dish: 1.5 litre (3 pt) Pyrex

casserole dish with lid,

large rectangular dish

Lasagne

Place onion, garlic and oil in casserole. Place on base of oven and cook on

MEDIUM MICROWAVE for 3 mins. Place all other meat sauce ingredients in

casserole. Stir well. Cover, cook on HIGH MICROWAVE for 10 mins. Then

MEDIUM MICROWAVE for 15-20 mins or until cooked. Add mustard and

grated cheese to white sauce and cover the base of the dish with a layer of

white sauce, then a layer of lasagne, then a layer of hot meat mixture.

Continue with a layer of lasagne then meat, ending with a layer of white

sauce. Sprinkle parmesan cheese over the top. Place on the base of the

oven and cook on LOW MICROWAVE + GRILL 1 for 10 mins. Then

GRILL 1 for 3-5 mins or until golden brown.

ingredients

SERVES 4

(0.5 oz) dried porcini

mushrooms

(0.5 oz) butter

225

(8 oz) mushrooms

1 large onion, peeled and ﬁ nely

chopped

150 ml (¼ pt) red wine

4 ﬁ llet steaks,

roughly 150

(5 oz)

375

(13 oz) puff pastry

1 large egg, beaten

salt and pepper

Dish: large bowl,

greased enamel shelf in

lower shelf position

Mini boeuf en croute

Soak porcini mushrooms in boiling water for 20 mins. Drain and ﬁ nely chop.

Put the butter, all the mushrooms and onions in a bowl and cover. Place on

the base of the oven and cook on HIGH MICROWAVE for 3 mins. Add wine

to the mushroom mixture and cook on HIGH MICROWAVE for 7-8 mins.

Preheat on CONVECTION 200 °C. Place the ﬁ llets on the enamel shelf in

the middle shelf position and cook on CONVECTION 200 °C for 10-15 mins.

Allow to cool. Cut the pastry into 4 pieces and roll each piece out of a 15 cm

x 15 cm square and brush with beaten egg. Place a ¼ of the mushroom

mixture into the centre of each pastry square and place a ﬁ llet on top.

Season. Bring the corners of the pastry to the centre and place on greased

enamel shelf. Brush with beaten egg. Cook on in the lower shelf position

CONVECTION 220 °C for 15-20 mins for medium and 25-30 mins for well

done.

ingredients

SERVES 4

450

(1 lb) lamb ﬁ llet,

cut into slices

(2 oz) plain ﬂ our

salt and pepper

2.5 ml (½ tsp) thyme

1 medium onion, thinly sliced

250

(9 oz) carrots, sliced

450

(1 lb) potatoes,

thinly sliced

500 ml (1 pint) stock

Dish: 3 litre (6 pt)

Pyrex

casserole with lid

Lamb hotpot

Coat the pieces of lamb in seasoned thyme ﬂ our and place in casserole

dish. Layer the onions and carrots then the potatoes on top. Pour in the

stock. Cover, place on base of oven and cook on CONVECTION 160 °C +

WARM MICROWAVE for 1 hour 30 mins.

F0003BH22BP_00_140401.indd 100F0003BH22BP_00_140401.indd 100 2014/4/1 9:42:302014/4/1 9:42:30

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