Panasonic NNA775 Cookery Book & Operating Instructions

Also see for Inverter NN-A725: Cookery book

107V E G E T A B L E S A N D V E G E T A R I A NPizza Alle Cipole Serves 4Oven Accessory: glass turntable then enamel shelf1. Put all of the dough ingredients into a mixing bowl and mixthoroughly. Add enough warm water (approx. 150 - 180 ml or 1/4pint) to make an elastic, pliable dough. Knead for 10 mins.Prove on convection 40°C until the dough has doubled in size.2. Place the onions and crushed garlic into a pyrex bowl,cover with cling film and cook on HIGH power for 5 mins.3. Remove the cling film from the bowl. Add the tomatoes,olives, capers and olive oil and cook, uncovered on HIGH powerfor 5 mins.4. Preheat the oven empty, on CONVECTION 230°C.5. Lightly oil the enamel shelf, put the dough on the enamelshelf and pull out so that the dough meets all the tray’sedges. Spread the topping over the dough evenly, sprinkle withchilli flakes, mixed herbs, basil leaves and cheese. Placeenamel shelf into the oven and cook on CONVECTION 230°Cfor 20-25 mins.IngredientsDough7 g Sachet of driedyeast250 g (9 oz) Plain flour3 ml (1/2 tsp) salt8 ml (1/2 tbsp) olive oilTopping1 large onion, cut intorings2 cloves garlic, crushed400 g (14 oz) tomatoeson the vine12 pitted black olives16 capers30 ml (2 tbsp) olive oil1 tsp chilli flakesmixed herbs12 basil leaves150 g (5 oz) gratedmozzarellaIngredients350 g (12 oz) potatoes45 ml (3 tbsp) naturalyoghurt10 ml (2 tsp) mangochutney3 ml ( 1/2 tsp) cumin,coriander andgaram masala3 ml (1/2 tsp) turmeric10 ml (2 tsp) freshcorianderpinch chilli powder15 g ( 1/2 oz) sultanassalt and pepperSpicy Potatoes Serves 4Dish: 1 litre (2 pt) dishOven Accessory: glass turntable1. Cut the potatoes into large cubes and place in a large bowl with6 tbsp water. Cover and cook on HIGH power for 6-8 mins. oruntil soft. Drain and set aside.2. Mix the remaining ingredients together. Add the potatoes andmix well. Serve either hot or cold.Ingredients4 large (250-300 g)(approx. per) potato30 ml (2 tbsp) olive oil1 tsp salt15-30 ml (1-2 tbsp)chilli flakesChilli Chips Serves 4Oven Accessory: enamel shelf1. Lightly oil the enamel shelf, place in the oven. Preheat onCONVECTION 220°C.2. Peel potatoes, cut into eight lengthways and put into a largebowl, add olive oil, salt and chilli flakes and toss so that potatoesare evenly covered.3. Carefully remove enamel shelf from preheated oven anddistribute potatoes evenly over shelf. Cook on CONVECTION220°C for 15 mins, turn then cook for a further 15 mins.4. Turn one final time and cook for an extra 15-20 mins for goldenbrown, crispy chilli chips.