COUNTERTOP
INDUCTION
OVEN
COOKBOOK
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COUNTERTOP
INDUCTION
OVEN
COOKBOOK
A Message from Our Chef
Thank you for your purchase of the Panasonic Countertop Induction Oven.
With so much going on in our lives, “multi-tasking” has become a necessity – and that’s just what the Panasonic CIO helps you do
more easily.
Panasonic is delighted to help you discover the power and convenience of Induction cooking. Panasonic’s CIO oven allows for a
variety of cooking techniques as it combines Induction Cooking, Broiling, Baking and Grilling.
Best of all, your CIO can cook everything in a single aluminum grill pan with a proprietary non-stick coating that goes right in the
dishwasher when you’re done.
We hope you’ll enjoy these recipes created for Panasonic by the Certified Master Chefs at The Culinary Institute of America (CIA).
They are the result of months of research and testing by the CIA Master Chefs, and include culinary favorites typically prepared
using several pans and cooking methods, which can now be prepared in one appliance in less time.
Recipes developed by The Culinary Institute of America for Panasonic
We believe these healthy, delicious meals and side dishes are sure to complement your busy lifestyle. Our step-by-step instructions
are suitable for beginners and experts alike, and are written to help you prepare, cook and serve exciting meals quickly.
In the days and dinners to come I think you’ll be amazed to discover what the Panasonic Countertop Induction Oven is able to do.
Every time you cook.
Happy Cooking. Bon appetit!
Ken Megarr,
MS,CCC
Director, Research & Development Test Kitchens
Panasonic
For more information about Panasonic Countertop Induction Ovens and nutritional ingredients, please visit
www.panasonic.com/CIO
32
Healthy,
Delicious Meals
For Everyone
Like most people with busy lives, you want your family
to enjoy fresh, delicious and healthy meals.
The Panasonic Countertop Induction Oven (CIO)
simplifies the process of preparing and cooking healthy,
great-tasting food.
With one unique, time-saving oven, you can create
a variety of quick, flavorful meals and side dishes:
chicken, beef, seafood, vegetables, sauces and more.
Plus, classic baked favorites like deep-dish pizza and
mac and cheese.
This Japanese engineered CIO is not a conventional
oven or a grill. It uses rapidly generated, direct
induction heat for precise cooking control to create
food the entire family will enjoy. All you have to do
is follow the simple, step-by-step preparation and
cooking methods you'll find in this cookbook.
Quality Cooking Made Simple
Fast, Healthy, Delicious
54
Contents
Vegetable Meat
09 Basic Steps
10 The Secret of Delicious Flavors
Poultry
14 Family Chicken Dinner
16 Sausage Stuffed Chicken Breast
17 Cornish Hen
18 Chicken with Green Olives
20 Tandoori Chicken
21 Asian Style Chicken and Vegetables
24 Parmesan Roasted Asparagus with Olive Oil
26 Maple Glazed Brussels Sprouts with
Chestnuts
27 Caramelized Root Vegetables
Seafood
30 Baked Lemon-Stuffed Trout
32 Pancetta Wrapped Halibut with
Summer Vegetables
34 Salmon on Leeks
35 Pan Roasted Scallops with Sun-dried Tomato
and Basil Butter
36 Shrimp in Silver “Purses”
38 Miso Glazed Salmon with Warm Asian
Cole Slaw
42 Beef Steak Teriyaki
44 Jerk Pork Chops with Tropical Fruit Salsa
46 Osso Buco Milanese
48 Indian Lamb Patties with Portabella Mushrooms and Spicy
Yogurt Sauce
50 Grilled Flank Steak “Chermoula”
51 Spicy Lamb Kabobs
52 Albuquerque Pork Tenderloin with Stuffed Poblano Peppers
Bakes
56 Eggplant Parmesan
58 Chicago Style Sausage and Cheese Pizza
60 Rustic Fruit Galette
62 Adult Macaroni and Cheese
76
1
2 3
Superb Results
with Minimal Effort
CUT PLACE COOK
Prepare the ingredients
Cookware that can be used
Place them on the grill pan
Tips: Place meat and other food items you
want to thoroughly heat in the center of the
pan, and items such as vegetables near the
edges of the pan.
Select the Combination
Cooking Method
Combo 1: For simultaneously cooking meat and
vegetables
Combo 2: For cooking vegetables
Combo 3: For cooking seafood
Bake: For baking cakes and heating food
Grill: For grilling meat
Heat Resistant Oven
Glassware/Ceramic
Aluminum and other metal
containers
Use together with the Grill Plate. Metal
containers with resin handles cannot be used.
Aluminum foil
(Household aluminum foil)
High Heat Silicon Containers
Only use in Bake mode. Check heatresistant temperature of silica
gel container before baking.
98
Pre-programmed auto menus can ensure
optimum cooking results. The simple push
of a button is all you need for effortless
meals and more.
The Secret of Delicious Flavors
The Panasonic induction heater (IH) rapidly raises temperature without
preheating for precise cooking control. This direct heat quickly prepares
foods that are crispy on the outside, juicy on the inside. The CIO’s compact
interior also circulates a fine shower of steam and flavors released by
fresh ingredients during the cooking process – all of which heightens the
savory taste of UMAMI (Japanese for deliciousness).
Induction heat (IH) technology combined with
a dishwasher-safe die-cast aluminum grill
pan, guides heat conducted from the center
towards the edges of the pan. This enables foods
requiring different heating times to be cooked
simultaneously and efficiently.
Experience shorter cooking times with
optimum interior space, direct heat from
two sources and an airtight seal to prevent
heat escape. Now you can enjoy delicious
chef-quality meals at home.
1110
Poultry
METHOD
FAMILY CHICKEN
DINNER
Yield: 4 Portions
INGREDIENTS
Chicken breasts, skin on bone in 4 ea. (about 2 lb.)
Carrots, ½” dice 1 cup
Onions, cipollini or pearl, peeled 1 cup
Celery, ½” dice 1 cup
Small red potatoes cut in quarters 2 cups
Olive oil 4 Tbsp. (divided use)
Spice mix
Kosher salt 1 tsp.
Ground black pepper ½ tsp.
Paprika ½ tsp.
Garlic powder ½ tsp.
1 Combine Salt, Pepper, Paprika and Garlic powder. Mix well and reserve.
Making some cuts on the skinless side of the Chicken breast will allow the seasoning to
penetrate faster and deeper.
2 Brush the Chicken breasts with 2 Tbsp. Olive oil and season with 1 tsp. of the reserved Spice
mix.
3 Combine vegetables together in a bowl. Toss with 2 Tbsp. Olive oil and the remaining Spice
mix.
4 Arrange Chicken pieces in the center of the Grill pan skin side up. Place 1 ¼ cup of the
vegetable mixture in each of the four corners of the Grill pan.
5 Cook on AUTO COOK 1 (Poultry with vegetables) – 2lb. When time is up, verify Chicken is
cooked by using an instant read thermometer. Chicken should reach a minimum internal
temperature of 165ºF/75ºC in the thickest part of the center. Add more time if necessary.
Chef’s Tip: Additional flavorings or seasonings can be added. Try dotting the ingredients with 4 oz. Butter or
squeezing the juice of ½ Lemon and ½ Orange over the vegetable mix before cooking.
1514
SAUSAGE STUFFED
CORNISH HEN
CHICKEN BREAST
Yield: 4 Portions
INGREDIENTS
Chicken breast, “French cut”*, 6 oz. each 4 ea.
Breakfast sausage, casing removed 8 links
Olive oil 2 Tbsp.
METHOD
1 Lift the Chicken skin near the wing joint and
loosen enough to make a pocket.
2 Place 2 links of Breakfast sausage under the skin
of each breast.
3 Brush each Chicken breast with about ½ Tbsp.
Olive oil.
4 Place stuffed Chicken breasts in the Grill pan
with the thicker sides towards the middle.
5 BROIL on MEDIUM for 10 minutes.
6 Finish cooking on COMBO 1 for an additional
10-15 minutes or until the Chicken is fully cooked
(165ºF/75ºC).
7 Rest for an additional 5 minutes before serving.
*French cut is a trimmed Chicken breast where the skin is left
on and the upper bone of the wing remains connected. Boneless
breast will work, but remember to purchase it “Skin on”.
Chef’s Tip: Toss a 1 lb. bag of Frozen mixed vegetables with
2 Tbsp. melted Butter, ½ tsp Salt, and ¼ tsp.
Ground black pepper and add around the outside
of the Grill pan at step 6. Serve sliced Chicken
breasts on a salad or sandwich or with your
favorite tomato based sauce.
Yield: 4 Portions
INGREDIENTS
Cornish hens, cut in half 2 ea. (about 2 lb.)
Kosher salt 2 tsp.
®
1 tsp.
Old bay
Poultry seasoning 1 tsp.
Olive oil 2 Tbsp.
METHOD
1 Combine Salt, Old bay
2 Lightly brush the Hens with Olive oil and season
liberally with spice mixture.
3 Place Hens in the Grill pan skin side up.
BROIL on HIGH for 5 minutes.
4 Switch to COMBO 1 and cook for an additional
20 minutes.
5 Leave in the oven to “rest” for an additional
5 minutes when cooking is complete.
6 When time is up, verify Hens are cooked by using
an instant read thermometer. Hens should reach
a minimum internal temperature of 165ºF/75ºC in
the thickest parts of the thigh. Add more time
if necessary.
Chef’s Tip: Combine the ingredients for Caramelized Root
Vegetables (page 27) and place around the edges
of the Grill pan at step 4. The vegetables may
require more cooking time than the Hens.
If so, remove the Hens from the pan and let
them rest while the vegetables finish roasting on
COMBO 1 – Move the vegetables to the center of
the Grill pan for more color and flavor.
®
, and Poultry seasoning.
1716
METHOD
CHICKEN WITH
GREEN OLIVES
Yield: 4 Portions
INGREDIENTS
Chicken legs and thighs, 8 pieces 2 lb.
Kosher salt ¼ tsp.
Ground black pepper ¼ tsp.
Olive oil 3 Tbsp.
Yellow onion, minced ½ cup
Garlic, minced 1 ½ tsp.
Ground black pepper ½ tsp.
Ginger, ground ½ tsp.
Turmeric ¼ tsp.
Cumin ¼ tsp.
Paprika ¼ tsp.
Chicken stock 1 cup
Green olives ½ cup
Lemon juice 1 Tbsp.
Parsley, chopped 3 Tbsp.
Cilantro, chopped 2 Tbsp.
1 Season Chicken with Salt and Pepper. Coat lightly with Olive oil.
2 Arrange Chicken in the center of the Grill pan, and place Onions and Garlic to the sides.
Cook on BROIL-HIGH for 10 minutes.
3 Toss the remaining ingredients together and add to Grill pan and cook on COMBO 1 for 10 minutes.
4 When time is up, verify Chicken is cooked by using an instant read thermometer. Chicken should
reach a minimum internal temperature of 165ºF/75ºC in the thickest portion. Add more time if
necessary.
5 Serve with Couscous or Rice pilaf cooked in a Panasonic Rice Cooker.
Chef’s Tip: This recipe works best with Chicken legs and thighs. Chicken breasts may be included but the cooking time
may need to be decreased. Always check the internal temperature.
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