Panasonic BPQ Operations Instructions Page 83
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81
Meat
ingredients
Serves 4
Meat Sauce:
1 onion, chopped
1 clove of garlic, crushed
1 tsp (5 ml) oil
400 g tin chopped tomatoes
150 ml red wine
2 tbsp (30 ml) tomato puree
1 tsp (5 ml) mixed herbs
500 g minced beef
salt and pepper
Lasagne
1 quantity white sauce (see page 94)
100 g Cheddar cheese, grated
1 tsp (5 ml) mustard
salt and pepper
250 g fresh lasagne
50 g parmesan, grated
Dish: 1 x 1.5 litre Pyrex® casserole
dish with lid
1 x large Pyrex® gratin dish
Accessory: none
1. Place onion, garlic and oil in casserole dish. Place on the base
of the oven and cook on HIGH MICROWAVE for 2-3 minutes.
Place all other meat sauce ingredients in casserole dish. Stir
well. Cover, cook on HIGH MICROWAVE for 10 minutes. Then
MEDIUM MICROWAVE for 15-20 minutes or until cooked.
2. Add mustard and grated cheese to white sauce.
3. Cover the base of the Pyrex® gratin 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.
4. Place on the base of the oven and cook on GRILL 1 + LOW
MICROWAVE for 10 minutes. Then GRILL 1 for
5-10 minutes or until golden brown.
Lasagne
ingredients
Serves 4
15 g dried porcini mushrooms
15 g butter
225 g mushrooms
1 large onion, nely chopped
150 ml red wine
4 llet steaks (roughly 150 g each)
375 g pu pastry
1 large egg, beaten
salt and pepper
Dish: 1 x small Pyrex® bowl
1 x large Pyrex® casserole dish
Accessory: Square Panacrunch Pan
1. In a small Pyrex® bowl, soak porcini mushrooms in boiling
water for 20 minutes. Drain and nely chop.
2. Put the butter, all the mushrooms and onions in a large Pyrex®
casserole dish and cover. Place on the base of the oven
and cook on HIGH MICROWAVE for 3 minutes. Add wine to
the mushroom mixture and cook on HIGH MICROWAVE for
7-8 minutes.
3. Preheat the oven on OVEN 200 °C. Place the llets on the
Square Panacrunch Pan in the lower shelf position and cook
on OVEN 200 °C for 10-15 minutes. Allow to cool. Wash
Square Panacrunch Pan.
4. Cut the pastry into 4 pieces and roll each piece out to a
15 cm x 15 cm square and brush with beaten egg.
5. Drain the mushroom mixture, place a ¼ of the mixture into the
centre of each pastry square and place a llet on top. Season.
Bring the corners of the pastry to the centre. Line the Square
Panacrunch Pan with baking paper. Place the pastry on the
Square Panacrunch Pan.
6. Brush with beaten egg. Cook in the lower shelf position on
OVEN 220 °C for 25 minutes for medium and 30 minutes for
well done.
Mini boeuf en croute
- Steam Combination Oven 1
- Important notice 2
- Contents 3
- Operating Instructions 4
- Safety instructions 5
- Disposal of waste products 9
- Important safety instructions 10
- Before using your oven 12
- Placement of your oven 12
- Important 13
- Maintenance of your oven 14
- Accessory advice 14
- Oven accessory 15
- Parts of your oven 16
- Important information 17
- Microwaving principles 20
- Control panel 21
- General guidelines 22
- Containers to use 24
- Cooking modes 26
- Combination cooking modes 27
- Let’s start to use your oven 28
- Setting the clock 29
- Child lock 29
- Operation guide setting 30
- Bottom feeding technology 31
- Defrosting guidelines 32
- Defrosting chart 33
- Grilling 35
- Panacrunch (Grilling) 37
- Oven cooking 38
- Steam cooking 41
- Steam Shot 43
- Oven accessories to use 44
- Power and temperature range 44
- Guideline 47
- Multi-stage cooking 48
- Using the timer 50
- Chaos defrost 52
- Auto steam programs 54
- Auto cook programs 56
- Gratin dauphinois 57
- Panacrunch programs 58
- System cleaning programs 60
- Cleaning the water tank 61
- Reheating charts 63
- Cooking charts 69
- Steam only cooking chart 77
- Cooking for one 78
- Soups and Starters 79
- Prawn risotto 81
- Thai steamed trout 81
- Mediteranean sh bake 81
- Moules mariniere 82
- Steamed garlic prawns 82
- Spicy tuna pasta bake 82
- Mini boeuf en croute 83
- Shepherd’s pie 84
- Chicken pasanda 84
- Steamed chicken and noodles 85
- Spicy lamb tagine 85
- Cheesy chicken gratin 86
- Chicken tikka skewers 86
- Glazed gammon 86
- Pesto chicken crumble 87
- Stuffed aubergines 87
- Pork with lentils 88
- Pork with herby dumplings 88
- Greek lamb stew 89
- Cannelloni 89
- Vegetables 90
- Croque monsieur 94
- Macaroni cheese 94
- Swiss cheese an 95
- White sauce 96
- Pepper sauce 96
- Custard sauce 96
- Desserts 100
- Bread rolls 103
- Focaccia 104
- Sun dried tomato rolls 104
- Plum jam 105
- Tomato chutney 105
- Guidelines 105
- Red onion chutney 106
- Soft fruit jam 106
- Lemon curd 106
- Questions and Answers 107
- Specications 109
- 0344 844 3899 110
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