Panasonic NN-GD38HS Mode D'emploi page 32

Steam Plus Programs
Program
6. Steam
Potatoes
6 presses
7. Mussels
7 presses
8. Risotto
8 presses
ingredients
For 1000 g (4 portions)
40 g dried porchini mushrooms
1 onion
50 g butter
250 g Arborio rice
1 garlic clove
400 ml hot water with 1 vegetable
stock cube
30 g parmesan
Halve ingredients for 500 g
(2 portions)
Dish: none
Accessory: Steam Plus Pot
30
EN
Weight Accessories
150 g - 500 g
250 g
(1 Portion)
500 g
(2 Portions)
ingredients
For 500 g
60 g sha llo ts, fin e ly dic e d
1 tbsp bu tte r
15 0 m l wh ite win e
50 0 g m usse ls
500 g
(2 portions)
1000 g
(4 portions)
1. Soak the mushrooms as per manufacturer's instructions using
400 ml water for 40 g, 200 ml for 20 g.
2. Add rice, chopped onion, butter, crushed garlic clove and chopped
soaked porcini mushrooms to the crispy pot.
3. Add vegetable stock and soaking water (150 ml for 4 portion recipe,
75 ml for 2 portion recipe). Cover with lid.
4. Place crispy pot on glass tray.
5. Stir in parmesan at end of cooking.
Instructions
To steam potatoes without skins. Peel potatoes and
cut into even sized pieces. Pour 150 ml tap water in
the crispy pot. Place prepared potatoes onto steam
plate inside crispy pot. Cover with lid and place on
glass tray. Press Steam Plus six times. Enter the
weight of the potatoes and press Start.
To cook fresh mussels in a white wine sauce, 250 g or
500 g. Prepare ingredients as outlined below. Wash,
scrub and remove beards from mussels. Discard any
that are open. Place butter and shallots in crispy pot.
Place on glass tray without lid. Press Steam Plus
seven times. Select 250 g or 500 g. Press Start. At
beeps, add mussels and wine and stir. Cover with lid,
place on glass tray and press Start.
For 250 g
40 g sh allots, finel y diced
1/2 tbsp butter
100 ml whi te wine
250 g mussels
For cooking risotto, 500 g or 1000 g. Prepare as
outlined in the recipe below. Press Steam Plus eight
times. Select 500 g or 1000 g. Press Start. Stir at
beeps.