Panasonic Inverter NN-ST671S - Cooking Fruit by Micro Power; FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

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Cakes, Desserts and Slices
Cooking Fruit by Micro Power
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500 g P10 8 Add 300 ml of water. Only half fi ll dish. Cover.
Apples - stewed 500 g P10 6 Only half fi ll dish. Cover.
Peaches - poached 500 g P10 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
Pears - poached 500 g P10 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - poached 500 g P10 8 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - stewed 500 g P10 8 - 10 Add 30 ml (2 tbsp) of water. Only half fi ll dish. Cover.
Rhubarb - stewed 500 g P10 5 Only half fi ll dish. Cover.
C
OOKING
F
RUIT BY
S
ENSOR
C
OOK
(150 g - 1.0 kg)
• For cooking fruits that would be suitable for stewing
or poaching.
• Suitable fruits would include rhubarb, apple,
berries, stone fruits, kiwi fruit and pears.
• Minimum and maximum weights include sugar and
water added to fruits.
• Trim and prepare fruits into uniform pieces
• Add approximately 1
1
⁄
2
cups caster sugar and 1
1
⁄
2
cups water per 500g fruit.
• If not adding sugar, slightly decrease the water
content.
• Do not use plastic dishes to cook fruit as incorrect
cooking times may result.
• Place fruit, sugar and water into an appropriate
sized dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will beep and
instruct you to stir. Remove cover completely and
return fruit to oven to fi nish cooking.
• Allow to stand for 5 minutes at the completion of
cooking.
To Operate:
Select Fruit, then press Start.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄
2
cup caster sugar
1
⁄
2
cup water
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for
3 to 4 minutes. Blend water and cornfl our. Mix into
berry sauce. Cook on P10 for 2 minutes. Serve hot
or cold with ice cream.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
1
⁄
2
cup water
1
⁄
2
cup caster sugar
1
⁄
2
teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
F
IGS IN
R
IESLING AND
H
ONEY
Serves 4
Ingredients:
8 fi rm fi gs
1
1
⁄
2
cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2 litre dish
Combine Riesling, and honey and pour over fi gs.
Cook on P7 for 6 to 8 minutes.Remove fi gs from
syrup, set aside. Add lemon juice and rind to syrup
and cook on P10 for 3 to 4 minutes or until slightly
reduced. Pour syrup over fi gs and allow to cool.
Serve with ice cream or cream and sprinkle with
pistachio nuts.
F00039Y50QP_CB.indd 54F00039Y50QP_CB.indd 54 2011-6-29 10:41:442011-6-29 10:41:44