Panasonic MJL600 Operations Instructions download pdf (Page 13)

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Method

1. Cut an onion to arch shape in an equal 4 ~ 6

pieces and boil with soup stock for 10 ~ 15

minutes.

2. Cool down boiled material lower than 40 °C,

squeeze with smoothie cone and mix ‘a’.

Method

1. Squeeze a kiwi fruit with smoothie cone and

mix ‘a’.

*1 Add it but depending on sourness of kiwi fruit

Method

1. Cut zucchini in 2 cm pieces and boil with soup

stock.

2. Cool it down lower than 40 °C and squeeze

with smoothie cone while adding 200 mL of

cooking liquid.

3. Add ‘a’ and cool it down in a refrigerator. To

serve, ladle the soup into bowls, pour fresh

cream and scatter parsley as nishing.

* You can warm it up and enjoy the hot soup.

Method

1. Squeeze ingredient ‘a’ alternatively with

smoothie cone.

2. Add ‘b’ and stir.

3. To serve, ladle the soup into bowls and scatter

with the cucumber.

• Kiwi fruit

........................

3 (300

)

Salt

............................

1 ½ tsp

Extra virgin olive oil

................

2 tbsp

Vinegar*

........................

1 tbsp

•

Soup stock

...

Quantities covered the ingredients

• Zucchini

..........................

800

• Fresh cream

.................

small quantity

• Parsley

.............

an appropriate quantity

Salt

.............................

½ tsp

Fresh cream

......................

2 tbsp

Tomato

..........................

450

Garlic

.............................

Red paprika

......................

150

Celery

............................

Onion

............................

Parsley

...........................

Lemon

...........................

• Cucumber

..........................

(Peel off skin and cut into 4 mm square)

Vinegar

..........................

½ tsp

Extra virgin olive oil

................

1 tbsp

Salt

.............................

½ tsp

(Approx. 230

)

(Approx. 250

)

(For 2 ~ 3 servings (Approx. 600

))

(For 2 ~ 3 servings (Approx. 600

))

•

Soup stock

...

Quantities covered the ingredients

• Onion

............................

350

Balsamic vinegar

................

1 ½ tbsp

Salt

............................

1 ½ tsp

Vinegar

...........................

1 tsp

Honey

..........................

1 tbsp

Black pepper

.......

an appropriate quantity

7. Salad dressing (cooked onion)

8. Salad dressing (Kiwi)

10. Cold Soup (Zucchini)

9. Gazpacho

Method

1. Cut cauliower (broccoli) into small portions

and cut the stem crosswise into thin strips.

2. Boil “1.” with soup stock until soft.

3. Cool down “2.” to 40 °C or lower and squeeze

with smoothie cone.

* Last, pour 30 mL of cooking liquid into feeding

tube to drain away any solid blockage.

4. Heat garlic (crushed with a knife) with olive oil

and pancetta or bacon carefully over low heat.

5. Add white wine, boil down to half amount,

then add “3.”. Boil them up and adjust the

seasoning with salt and pepper.

6. Add boiled spaghetti to sauce and mix to warm.

7. Put spaghetti on a plate and scatter parsley.

Method

1. Cut tomato in arch shape, break off bread into

small pieces and slice garlic.

2. Marinate tomato, garlic and bread with red

wine vinegar and salt for 30 minutes.

3. Squeeze marinated ingredients with smoothie

cone. (do not add marinated liquid)

4. Mix extra virgin olive oil and cool it down in a

refrigerator.

5. Boil Capellini little longer and cool it down with

iced water, then drain well.

6. Place Capellini on the center of plate and pour

tomato sauce around.

7. Pour appropriate amount of extra virgin olive

oil and scatter small shrimps.

Method

1. Remove seed from a white peach and cut into

a arch shape with the skin.

2. Squeeze white peach with smoothie cone.

3. Mix with grenadine syrup, adjust sweetness

and color, and cool down.

4. Pour cooled white sparkling wine into glasses,

add “3.” and stir with a muddler rmly.

Method

1. Squeeze kiwi and white grapes alternatively

with smoothie cone.

•

Soup stock

...

Quantities covered the ingredients

• Cauliflower or broccoli

...............

800

• Pancetta or bacon

...................

• Spaghetti

.........................

320

• Olive oil

...........................

2 tbsp

• Garlic

...........................

1 piece

• White wine

........................

60 mL

• Salt · Pepper

.........

an appropriate quantity

• Italian parsley

........

an appropriate quantity

• Capellini

..........................

160

• Tomato

...........................

300

• Garlic

..............................

• Hard bread

.........................

• Red wine vinegar

...................

30 mL

• Salt

...............................

1 tsp

• Extra virgin olive oil

..................

1 tbsp

(Topping)

• Small shrimp

.........

an appropriate quantity

(Boiled with salt, marinated with olive oil)

• Extra virgin olive oil

....

an appropriate quantity

• White peach

.......................

300

•

White sparkling wine (Dry)

............

360 mL

• Grenadine syrup

................

20 ~ 25 mL

• Kiwi

..............................

300

•

White grapes

.......................

200

(For 4 servings)

(Approx. 400

)

11. Pasta Sauce (Broccoli / Cauliower)

12. Capellini with Tomatoes

13. Bellini

14. Smoothie

(

Grape & Kiwi)

Recipes

(Continued)

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 109 110

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Panasonic MJL600 Operations Instructions Page 13

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