Panasonic NN-GM342WZPE - Инструкция по эксплуатации - Страница 25

English

Everyday Basics

- Eng-22 -

G

RANOLA

C

EREAL

Makes: approximately 4 cups (1 litre)

Ingredients: 

500 ml (2 cups)

oats 

165 ml (

2

/

3

cup)

chopped nuts 

85 ml (

1

/

3

cup)

wheat germ

60 ml (

1

/

4

cup)

brown sugar 

60 ml (

1

/

4

cup)

honey 

5 ml (1 teaspoon)

vanilla essence 

85 ml (

1

/

3

cup)

raisins 

85 ml (

1

/

3

cup)

coconut

Method: 

1. Place oats in 2-litre casserole dish, cook on HIGH for 2

to 3 minutes, stirring twice.

2. Add nuts, wheat germ, and brown sugar. Stir in honey

and vanilla. Cook on HIGH for 3 to 5 minutes, stirring
twice during cooking.

3. Add raisins, coconut and allow to cool. Stir to a crum-

ble texture. Store in an airtight container.

T

OMATO AND

O

NION

Serves 4 

Ingredients: 

approx. 3

tomatoes, thinly sliced

1

onion, thinly sliced 

2 ml (

1

/

2

teaspoon)

basil 
salt and pepper to taste 

Method: 

1. Place all ingredients into 2-litre casserole dish.
2. Cook, covered, on HIGH for 6 to 8 minutes. Serve with

barbequed steak or grilled meat.

S

CRAMBLED

E

GGS

Serves: 2 

Ingredients:

4 x 61 g

eggs 

60 ml (4 tablespoons) milk 

pinch of salt 

Method:

1. In 1-litre casserole dish, beat eggs lightly with 

whisk. Add milk and salt. Whisk until well combined. 
Cover dish with plastic wrap and cook on MEDIUM 
for 2 to 2

1

/

2

minutes.

2. Stir egg and cook for further 2

1

/

2

to 3 minutes. 

Stand, covered, for 1 minute before serving.

P

OACHED

E

GGS

Serves: 2 

Ingredients: 

125 ml (

1

/

2

cup)

hot tap water
dash of vinegar 
pinch of salt 

2 x 61 g

eggs

Method: 

1. Place one quarter of a cup of water, dash of vinegar

and pinch of salt into 2 ramekin dishes or small glass
bowls. 

2. Break egg into the water and with toothpick pierce the

egg yolk twice and egg white several times. 

3. Cover dish with plastic wrap and cook on MEDIUM for

1 to 1

1

/

2

minutes. Stand, covered, for 1 minute before

serving. 

Note:

The size of the eggs will alter cooking time.

G

RAVY

Makes: 500 ml (2 cups)

Ingredients: 

30 ml (2 tablespoons) dripping or pan juice 
1

small onion, finely chopped 

30 ml (2 tablespoons) flour 
15 ml (1 tablespoon) tomato paste 
375 ml (1

1

/

2

cups)

beef stock, divided
salt and pepper 

Method:

1. Place dripping or pan juices and onion in 2-cup (500 ml)

jug. Cook on HIGH for 2 minutes.

2. Add flour, tomato paste and half of the beef stock. Stir

well. Cook on HIGH for 2 minutes. Add remaining stock.

3. Stir well and cook on HIGH for a further 2 minutes.

Season with salt and pepper. Serve with the meat of
your choice.

B

ASIC

W

HITE

S

AUCE

Makes: 250 ml (1 cup)

Ingredients: 

30 ml  (2 tablespoons)butter
30 ml  (2 tablespoons)flour

salt and white pepper

310 ml (1

1

/

4

cups)

milk

Method: 

1. Place butter in 4-cup (1-litre) jug. Cook on HIGH for 30  

to 40 seconds.

2. Stir in flour, salt and pepper. Gradually add milk, 

stirring until smooth.

3. Cook on HIGH for 3 to 4 minutes, stirring twice.

Tip:

For cheese sauce, stir in 125 ml (

1

/

2

cup) grated

cheese once sauce has thickened.

HINT: 

TO COOK BACON RASHERS: 
Place bacon between 2 sheets of paper towel on a pie 
plate and cook on HIGH for 2 to 3 minutes.

HINT: 

TO DRY FRESH BREADCRUMBS: 
Place 250 ml (1 cup) of breadcrumbs on the base of 
plate and heat on HIGH for 2 to 3 minutes, stirring once 
during heating.

g

g

English