Handleiding Panasonic SR-THB185 (pagina 9 van 56) (Engels)

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Casserole/Cake/Steam

Chicken and Taro Casserole Rice

Ingredients (Serves 4 to 6):

White rice. . . . . . . . . . . . . . . . 3 cups

Chicken meat (diced). . . . . . . .200 g

Dried mushrooms

(soaked & sliced) ...........5 pcs

Taro root (diced) ...........100 g

Dried shrimps (soaked) .......40 g

Chinese black fungus

(soaked & chopped) ..... Few pcs

Marinade:

Light soy ..............1 tsp

Dark soy .............½ tsp

Sugar .................1 tsp

Salt .................½ tsp

Starch ..............1½ tsp

Sauce:

Light soy ..............1 tbs

Dark soy ..............1 tbs

Sugar ................½ tbs

Sesame oil ............ ½ tbs

Method:



Season diced chicken meat with A.



Deep fry diced taro root until

golden brown, drain and set aside.



Wash the white rice and add water

up to “Water Level: White Rice 3”.

Then place





and other

ingredients evenly on the rice and

close the Outer Lid. (Do not mix.)



Select the program.

Rice Select White Rice

Menu Select Casserole



Press the “Start” button.



After the buzzer sounds add B and

stir the rice immediately to loosen

it.

Important Information:

OOWhen placing ingredients they

cannot go above the maximum

Water Level of “White Rice”.

OODo not open the Outer Lid while

cooking. (Cooking result may not be

satisfactory.)

Model Amount of rice (Cup*)

1.0L 1–3

1.8L 2–6

* Measuring Cup provided as an accessory.

Soy Milk Cake

Ingredients (Serves 4 to 6):

Butter or salad oil. . . . Small amount

Pancake mixture ...........200 g

Eggs ....................2 pcs

Soy milk ................100 mL

Salad oil ..................3 tbs

Raisins ....................70 g

(May be substituted for other dry fruit.)

Method:



Lightly smear the inside of the

Inner Pan with butter or salad oil.



Mix the ingredients until texture is

smooth. (Do not mix in the Inner

Pan.)



Pour



into the Inner Pan and

close the Outer Lid.



Select the program and set the

cooking time to 40 minutes.

Rice Select ─

Menu Select Cake



Press the “Start” button.



When the buzzer sounds, remove

the Inner Pan from the Rice

Cooker and turn it upside down to

remove the cake. Then allow to

cool on plate or mesh.

Note:

When using the 1.8L model, increasing

the quantity of ingredients 1.5-fold and

setting the cooking time to 60 minutes

is recommended for a nice, uffy cake.

Salted Meat Steamed with Chinese Cabbage

Ingredients (Serves 4 to 6):

Chinese cabbage. . . . . . . . . . .100 g

Salted meat (Chinese ham) ....35 g

Method:



Break the Chinese cabbage into

individual pieces and wash these

pieces. Slice the salted meat and

place aside.



Arrange the individual pieces of

cabbage in layers on the plate and layer

the sliced salted meat at the very top

(try to use the fatty parts of the meat).



Pour 2.5 cups of water in the Inner Pan.



Set the attached Steaming Basket,

put “



” on it and close the Outer

Lid.



Select the program and set the

cooking time to 13 minutes.

Rice Select ─

Menu Select Steam



Press the “Start” button.

Note:

When Chinese cabbage is

unavailable, the heart of the bok choy

may be used instead.

Precaution

OOPlease do not block the hole in the Inner Lid with ingredients.

Sushi/Congee

Sushi rolls

Ingredients (Serves 4):

White rice. . . . . . . . . . . . . . . . 3 cups

Konbu .................5×5 cm

Nori sheets ..........As required

Sushi vinegar:

Vinegar ..............90 mL

Sugar ...............2

⁄2 tbs

Salt ................ 1

⁄2 tsp

Toppings:

Tuna, squid, shrimp, salmon,

salmon roe, cucumber, eggs, leafy

vegetables, avocado, and any other

desired foods .........As required

Method:



Wash the white rice and add water

up to “Water Level: Sushi 3”, lay

konbu on the rice and close the

Outer Lid.



Select the program.

Rice Select White Rice

Menu Select Sushi



Press the “Start” button.



Put A in a pan and warm gently to

make the sushi vinegar. Moisten

the inside of the sushi rice bowl

with water. When the buzzer

sounds, remove the konbu and

transfer the cooked rice to the

sushi rice bowl.

Pour the sushi vinegar evenly over

the rice, then mix with a chopping

motion. Next, cool with a fan. To

ensure that the sushi rice does not

dry out, cover it with a well-wrung

cloth.



Spread sushi rice over a nori

sheet. Put desired toppings and

then roll.

To cook sushi rice...

OOTo ensure that the avor is fully absorbed, transfer the rice to the sushi

rice bowl while it is still warm and mix in the sushi vinegar. (Do not mix in

the sushi vinegar with the rice still in the Inner Pan.)

OOTo preserve the sheen of the rice, cool quickly using fan.

OOTo prevent stickiness, set the Rice Scoop at a shallow angle and mix

quickly with a chopping motion.

Pork and Century Egg Congee

Method:



Marinate the cooked lean pork with

the salt for 1 hour and then cut into

thin strips. Dice the century egg

and put aside for later use.



Wash the white rice and then pour

into the Inner Pan together with the

meat broth and close the Outer

Lid.



Select the program and set

cooking time to 1 hour and

30 minutes.

Rice Select White Rice

Menu Select Congee



Press the “Start” button.



When the buzzer sounds, press

the “Cancel/Off” button, open the

Outer Lid*, add the lean pork and

century egg to the Inner Pan and

close the Outer Lid.

* When open the Outer Lid, please

note that the cooked food gets hot.



Select the program and set

cooking time to 1 hour.

Rice Select White Rice

Menu Select Congee



Press the “Start” button.



After the buzzer sounds, the

congee may be served after it has

been seasoned.

Ingredients (Serves 2 to 3):

White rice. . . . . . . . . . . . . . . . ½ cup

Meat broth (cooled) ........5 cups

Century egg ................1 pc

Cooked lean pork ..........125 g

Seasoning:

Salt .......................5 g

Pepper .................To taste

Sesame oil ..............To taste

Panasonic SR-THB185 Handleiding

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