Panasonic NN-GD569M Operating Instructions & Cookery Book page 67

K
Kedgeree .......................................................................................... 49
L
Lamb
guidelines....................................................................................... 44
cooking charts................................................................................ 35
Chops ............................................................................................ 35
Lamb Casserole............................................................................. 47
Lamb in a spicy cream & almond sauce ........................................ 46
M
Meat and Poultry recipes .......................................................... 45-47
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 36
Mince pies, reheating.................................................................. 28, 31
O
Orange Marmalade........................................................................... 61
P
Pasta, cooking ...................................................................................35
Pasta and Rice recipes
Kedgeree ........................................................................................ 49
Lemon and Asparagus Risotto.........................................................48
Lentil Biryani ................................................................................... 48
Pesto Spaghetti .............................................................................. 48
Tagliatelle Toscana ......................................................................... 49
Vegetable Couscous....................................................................... 49
Plated Meals, reheating ...................................................................28
Panacrunch Pan
guidelines...........................................................................................24
Pork
guidelines........................................................................................ 44
cooking ........................................................................................... 35
chops .............................................................................................. 35
Paprika Pork Casserole .................................................................. 47
Porridge .......................................................................................... 36
Preserves
Soft Fruit Jam ............................................................................... 61
Orange Marmalade........................................................................ 61
Red Onion Chutney ........................................................................61
Pulses, cooking.............................................................................. 33
Puddings and Desserts
Baked Lemon Cheesecake............................................................ 57
Christmas Pudding ........................................................................ 57
Creme Caramel ............................................................................. 56
Date Puddings and Butterscotch Sauce ........................................ 56
Lemon Brûleé ................................................................................ 57
Steamed Suet Sponge Pudding .................................................... 56
R
Reheating guidelines...................................................................... 28
Reheating Charts........................................................................ 29-32
Rice, cooking .................................................................................... 36
S
Sauces ............................................................................................. 58
Sausages.......................................................................................... 36
Shielding ........................................................................................... 19
Soups and Starters
Aubergine with Creamy Mushroom Sauce ..................................... 39
Broccoli & Stilton Soup ................................................................... 40
Cheese and Garlic Loaf ...................................................................40
Coarse Pork Paté ........................................................................... 39
Creamy Cod & Leek Chowder ........................................................ 39
Stuffed Croissants .......................................................................... 40
Standing Times ................................................................................. 9
T
Technical Specification ................................................................ 62-63
Turbo reheat ......................................................................................16
V
Vegetables
guidelines........................................................................................ 52
cooking ...................................................................................... 36-37
Cauliflower cheese ......................................................................... 54
Crispy Toast Topped Ratatouille ..................................................... 53
Gratin Dauphinois ........................................................................... 53
Red Cabbage with Red Onions & Almonds .....................................55
Red Lentil Casserole ...................................................................... 54
Spicy Bean Goulash ........................................................................55
Stuffed Sweet Potatoes .................................................................. 54
Vegetable Enchiladas .....................................................................55
Vegetable Lasagne ......................................................................... 53
W
White Pouring Sauce ........................................................................ 58
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