Panasonic NN-SD466 - Page 64

62
K
Kedgeree .......................................................................................... 43
L
Lamb
guidelines....................................................................................... 39
cooking charts................................................................................ 31
Chops ............................................................................................ 31
Lamb Casserole............................................................................. 40
Lamb in a spicy cream & almond sauce........................................ 40
Lemon Curd...................................................................................... 57
M
Meat and Poultry guidelines...........................................................39
Meat and Poultry recipes.......................................................... 40-42
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 32
Milk puddings, reheating....................................................................27
Mince pies, reheating................................................................... 24,27
O
Orange Marmalade........................................................................... 57
P
Pasta, cooking .................................................................................31
Pasta and Rice recipes
Kedgeree ....................................................................................... 43
Fruity Chicken Risotto ................................................................... 44
Pesto Spaghetti ............................................................................. 43
Tagliatelle Toscana ........................................................................ 44
Tuna Pasta Bake ........................................................................... 43
Vegetable Couscous...................................................................... 44
Plated Meals......................................................................................27
Pork
guidelines....................................................................................... 39
cooking .......................................................................................... 31
chops ............................................................................................. 31
Paprika Pork Casserole................................................................. 42
Sweet and Sour ............................................................................. 42
Porridge ............................................................................................ 31
Preserves
Soft Fruit Jam ................................................................................ 57
Lemon Curd................................................................................... 57
Orange Marmalade........................................................................ 57
Plum Jam....................................................................................... 58
Red onion Chutney.........................................................................58
Tomato Chutney............................................................................. 58
Pulses, cooking................................................................................. 29
Puddings and Desserts
Almond Eve’s Pudding................................................................... 51
Baked Apples................................................................................. 52
Chocolate Risotto Indulgence.........................................................53
Christmas Pudding ........................................................................ 53
Creme Caramel ............................................................................. 51
Date Puddings and Butterscotch Sauce........................................ 51
Lemon Brûleé ................................................................................ 52
Orange and Chocolate Drop Pudding............................................ 52
Steamed Suet Sponge Pudding .................................................... 53
R
Reheating guidelines...................................................................... 24
Reheating Charts......................................................................... 25-28
Rice, cooking............................................................................... 31-32
S
Sauces ............................................................................................. 54
Sausages.......................................................................................... 32
Shielding...................................................................................... 18-19
Soups and Starters
Broccoli & Stilton Soup .................................................................. 35
Coarse Pork Pâtés......................................................................... 35
Garlic Mushrooms with Herbs.........................................................35
Standing Times................................................................................... 9
T
Technical Specification ..................................................................... 59
Turbo Reheat.....................................................................................16
V
Vegetables + Vegetarian
guidelines....................................................................................... 47
cooking ..................................................................................... 32-33
Cauliflower cheese ........................................................................ 49
Gratin Dauphinois.......................................................................... 48
Ratatouille...................................................................................... 48
Red Cabbage with Red Onions and Almonds ............................... 50
Red Lentil Casserole ..................................................................... 49
Spicy Bean Goulash ...................................................................... 50
Stuffed Sweet Potatoes ................................................................. 49
Vegetable Enchiladas .................................................................... 50
Vegetable Lasagne........................................................................ 48
W
White Sauce ..................................................................................... 54