Panasonic NNCD989S Operation Manual | Page 10

Panasonic Ovens Operation Manual - NNCD989S.
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APPETIZERS

BACON-WRAPPED SCALLOPS
 10-12 

slices 

bacon 

10-12

 24 

small 

scallops 

24

To Broil: Place oven rack on Ceramic Tray. Preheat 
on Broil. Cut bacon slices in half and wrap around 
scallops. Secure with a wooden tooth pick. Evenly 
space on spatter shield. Place broiler pan on rack. 
Cook on Broil 10 - 12 minutes. Turn and continue to 
broil until browned.

To Microwave: Cut bacon slices in half. Place on 
bacon rack or paper towel and cover with paper 
towel. Partially cook at P7 4 - 6 minutes. Wrap bacon 
around scallops and secure with a wooden tooth 
pick. Arrange half on a microwave-safe plate. Cover 
with a paper towel. Cook at P4 4 - 6 minutes. Repeat 
with remaining hors d’œuvres. Serve hot.

Makes: 24 appetizers

Variation: 
Fresh shelled oysters may be substituted for 
scallops.

CHICKEN TERIYAKI
 

2 lb  

chicken wings, cut apart 

1 kg

 

8 oz 

can of chunk 

240 g

  

 

pineapple 

 

1  

clove garlic, finely 

1

  

 

chopped

  1⁄4 cup 

soy sauce 

60 ml

 

2 tbsp 

packed brown sugar 

30 ml

  1⁄2 tsp 

salt 

2 ml

  1⁄4 tsp 

ginger 

1 ml

Arrange chicken in an 8" (20 cm) square dish with 
meatier portions toward edge of dish. In a small 
bowl, combine remaining ingredients; stir well. Pour 
sauce over chicken.

To Bake: Place oven rack on Ceramic Tray. Preheat 
at 400˚F (200˚C). Bake at 400˚F (200˚C)  
35 - 45 minutes. Stir once.

To Microwave: Cover with wax paper. Cook at  
P7 12 - 14 minutes, or until chicken is tender. 
Rearrange chicken halfway through cooking.

Serve with sauce.

Makes: 10 servings

BRIE IN PASTRY
 

1  

sheet of frozen puff 

 1

 

  

pastry [half of a 171⁄4 oz

 

  

(518 g) package] 

   

 

1  

round of Brie cheese  

 1

 

  

[14 - 18 oz (420 - 540 g)] 

  

 

water

 

1  

egg, beaten with 1 tbsp 

 1

 

  

(15 ml) water, optional

To Bake: Place oven rack on Ceramic Tray. Preheat 
oven at 375˚F (190˚C). Thaw pastry  
20 minutes, then unfold. Roll into a 12" (31 cm) 
square. Cut 1" (2.5 cm) strip from each side of 
square. Roll 3 of the strips to 18" (45 cm) length and 
braid or twist to make 1 strip. If desired, remove rind 
from top of Brie. Place Brie, top down, in center of 
square of dough. Wrap dough over cheese, 
completely enclosing cheese. Moisten edges of 
dough with water and seal well. Place sealed-side 
down on cookie sheet. Moisten bottom side of dough 
and gently press braid around side; press ends 
together to seal. Use remaining strip of dough to 
make decorative cut-outs for top. If desired, brush 
egg mixture over dough. Place cookie sheet on oven 
rack. Bake at 375˚F (190˚C), 32 - 35 minutes, or until 
pastry is puffed and lightly browned. Let stand  
20 minutes before serving. Serve with crackers.

COCKTAIL MEATBALLS  A
  1⁄2 lb 

ground beef 

250 g

  1⁄4  cup 

dry bread crumbs 

60 ml

 1 

 

egg 

1

 

2 tbsp 

green onion, finely 

30 ml

  

 

chopped

 

1  

garlic clove, chopped 

1

  1⁄2 tsp 

salt 

2 ml

  1⁄2 tsp 

Italian seasoning  

2 ml

  1⁄4  tsp basil 

ml

 

  

dash of pepper

  1⁄2  cup grape 

jelly 

125 

ml

  1⁄2  cup chili 

sauce 

125 

ml

 1 

tbsp  prepared 

mustard 

15 

ml

In a medium bowl, combine ground beef, bread 
crumbs, egg, onion, garlic and seasonings. Mix 
lightly. Shape into 25 meatballs.

In a 1⁄2-quart (0.5 L) casserole dish, combine jelly, 
chili sauce and mustard. Add meatballs and coat 
with sauce. Cover.

To Cook by Sensor Cooking: Press Sensor Cook 
Button eight times, then Start.

To Microwave: Cook at P6 6 minutes, then at P4 
9 minutes.

Serve with sauce.

Makes: 25 meatballs

 

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