Please read these instructions carefully before using this
product, and save this manual for future use.
Model No.
NN-CS894S
Operating Instructions and Cook Book
Steam Convection Microwave Oven
Household Use Only
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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a fi rm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the fi rst class results you will achieve by using your new microwave oven.
The serial number of this product may be found on
the back side of the oven. You should note the model
number and serial number of this oven in the space
provided and retain this book as a permanent record
of your purchase for future reference.
MODEL NUMBER _______________________
SERIAL NUMBER _______________________
DATE OF PURCHASE ____________________
Panasonic Australia Pty Ltd
1 Innovation Road
Macquarie Park
NSW 2113
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– 1 –
Table of Contents
Before Operation
Important Safety Instructions .......................................................................................................2-3
Installation and General Instructions ...........................................................................................3-4
Microwaves and How They Work ...................................................................................................5
Cookware and Utensils Guide .....................................................................................................5-6
Cookware and Utensil Chart ..........................................................................................................7
Feature Diagram .........................................................................................................................8-9
Control Panel ................................................................................................................................10
Display Window ............................................................................................................................ 11
Slider Bar Features ...................................................................................................................... 11
INGREDIENT CONVERSION CHART .........................................................................................43
Operation and Hints
Let’s Start To Use Your Oven! ......................................................................................................12
Operation Guide in the Display Window .......................................................................................12
To Set Clock .................................................................................................................................13
To Use Child Safety Lock .............................................................................................................13
Cooking Modes ............................................................................................................................14
To Cook/Reheat/Defrost on Micro Power by Time Setting ......................................................15-16
To Defrosting ................................................................................................................................16
Defrosting Tips and Techniques ...................................................................................................17
To Cook on Grill by Time Setting ..................................................................................................18
To Cook on Crispy grill by Time Setting ........................................................................................19
To Cook on Convection by Time Setting .................................................................................20-22
To Cook on Steam by Time Setting ..............................................................................................23
To Cook Combine with Steam by time Setting ........................................................................24-26
Steam Shot Setting ......................................................................................................................27
Guidelines for Steam Setting ........................................................................................................27
3-Stages Setting ...........................................................................................................................28
To cook using the Recipe Store ....................................................................................................29
To Cook Food Using Sensor Reheat/Cook .............................................................................30-31
To Cook Food Using Steam Cook ...........................................................................................32-34
To Cook Food Using Auto Cook ..............................................................................................35-40
Cleaning Setting ......................................................................................................................41-43
To Use Timer ................................................................................................................................44
Quick Guide to Operation ........................................................................................................51-54
Maintenance
Care of your Microwave Oven .................................................................................................45-46
Before Requesting Service ......................................................................................................47-48
Technical Specifi cations ...............................................................................................................48
Panasonic Warranty ................................................................................................................49-50
Cooking Guide
Microwave Recipe Techniques ................................................................................................55-57
Breakfast Basics ......................................................................................................................58-60
Soups, Snacks and Starters ....................................................................................................61-69
Fish and Shellfi sh ....................................................................................................................70-77
Poultry .....................................................................................................................................78-86
Main Fare Meats .....................................................................................................................87-97
Vegetable Varieties ................................................................................................................98-105
Rice, Pasta and Cereal .......................................................................................................106-110
Cakes, Slices and Biscuits .................................................................................................. 111-117
Desserts and Pastries .........................................................................................................118-124
Micro - Made Extras ............................................................................................................125-128
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– 2 –
Important Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when
using Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE.
A microwave oven
should only be used if an inspection con¿ rms all of
the following conditions:
1. The grille is not damaged or broken.
2. The door ¿ ts squarely and securely and opens
and closes smoothly.
3. The door hinges are in good condition.
4. The metal plates of a metal seal on the door are
neither buckled nor deformed.
5. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS.
Microwave radiation from
microwave ovens can cause harmful effects if the
following precautions are not taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g., fast food
foil containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless speci¿ cally allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in microwave
ovens. Baby bottles ¿ tted with a screw cap or a
teat are considered to be sealed containers.
10. This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
11. Young children should be supervised to ensure
that they do not play with the appliance.
12. It is hazardous for anyone other than a
competent person to carry out any service or
repair operation that involves the removal of a
cover which gives protection against exposure to
microwave energy.
13. The surfaces are liable to get hot during use.
Practical Hints:
1. For initial use of GRILL, CONVECTION, and
CRISPY GRILL, if you see white smoke arise, it
is not malfunction.
2. Exterior oven surfaces, including air vents on
the cabinet and the oven door will get hot during
GRILL,
CONVECTION, and CRISPY GRILL
.
Use care when opening or closing door and when
inserting or removing food and accessories.
3. The oven has two grill heaters situated in the
top of the oven and a convection heater situated
in the back of the oven. After using the
GRILL,
CONVECTION, and CRISPY GRILL
functions, the
oven will be very hot.
4. The accessible parts may become hot when
GRILL, CONVECTION and CRISPY GRILL is in
use. Children should be kept away.
Important Instructions
WARNING—To reduce the risk of burns, electric
shock, ¿ re, injury to persons or excessive microwave
energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars
and
sealed baby bottles with teat
) - may explode
and should not be heated in the microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven if it is not working
properly or if it has been damaged or dropped.
6. Do not store or use this appliance outdoors.
7. Do not immerse cord or plug in water.
8. Keep cord away from heated surfaces.
9. Do not let cord hang over edge of table or counter.
10. To reduce the risk of ¿ re in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
11. Do not remove outer panel from oven.
12. Appliances are not intended to be operated
by means of an external timer or separate
remotecontrol system.
13. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance
and possibly result in a hazardous situation.
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– 3 –
Important Safety Instructions
Installation and General Instructions
Circuits
Your microwave ovens should be operated on
a separate circuit from other appliances. The
voltage used must be the same as speci¿ ed on
this microwave oven. Failure to do this may cause
the power board fuse to blow, and/or food to cook
slower. Do not insert higher value fuse in the power
board.
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped
with a cord having an earthing wire with an earthing
plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy
will reÀ ect continuously throughout the oven if
no food or water is present to absorb energy.
This can lead to damage to the microwave oven
including arcing within the oven cavity.
2. If smoke is observed, touch the
STOP/RESET
key and leave door closed in order to stiÀ e any
À ames. Disconnect the power cord, and/or shut
off power at the fuse or circuit breaker panel.
3. The microwave oven is intended for heating food
and beverages. Drying of food or clothing and
heating of warming pads, slippers, sponges,
damp cloth and similar may lead to risk of injury,
ignition or ¿ re.
4. Do not use recycled paper products, unless the
paper product is labeled as safe for microwave
oven use. Recycled paper products may contain
impurities which may cause sparks and/or ¿ res
when used.
5. Do not use newspapers or paper bags for
cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from
food is transferred to the cooking container and
from the container to the oven. The oven can be
very hot after removing the cooking container.
8. Do not store À ammable materials next to, on top
of, or in the oven. It could be a ¿ re hazard.
9. Do not cook food directly on ceramic plate unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
10.
DO NOT
use this oven to heat chemicals or other
non-food products.
DO NOT
clean this oven
with any product that is labelled as containing
corrosive chemicals.
The heating of corrosive
chemicals in this oven may cause microwave
radiation leaks.
WARNING
a) The door seals and door seal areas should
be cleaned with a damp cloth. The appliance
should be inspected for damage to the door
seals and door seal areas and if these areas
are damaged the appliance should not be
operated until it has been repaired by a quali¿ ed
service technician trained by the manufacturer.
b) It is dangerous for anyone other than a service
technician trained by the manufacturer to
perform repair service.
c) If the supply cord of this appliance is damaged,
it must be replaced by a quali¿ ed service
technician with the special cord available only
from the manufacturer.
d) Before use, the user should check that whether
the utensils are suitable for use in microwave
ovens.
e) Liquids or other foods must not be heated
in sealed containers since they are liable to
explode, at the same time it should avoid the
boiling liquids splash.
f) Only allow children to use the oven without
supervision when adequate instructions have
been given so that the child is able to use
the oven in a safe way and understands the
hazards of improper use.
g) When the appliance is operated in the GRILL,
CONVECTION and CRISPY GRILL modes,
children should only use the oven under adult
supervision due to the temperatures generated.
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– 4 –
11. If the base of the oven is hot, allow to cool before
cleaning or placing in water.
12. When using the CRISPY GRILL mode, never
place any aluminum or metal container directly
on the grill tray. Always insert a heat-proof, glass
plate or dish between the and the aluminum
container. This will prevent sparking that may
damage the oven.
13. It is recommended not to use the metal tray when
cooking in the MICROWAVE mode only.
14. During cooking, some steam will condense inside
and/or on the oven door. This is normal and safe.
Steam will disappear after the oven cools down.
15. Do not leave the microwave unattended
while reheating or cooking food in disposable
containers made of plastic, paper or other
combustible materials, as these types of
containers can ignite if overheated.
Placement of Oven
1. The oven must be placed on a À at, stable
surface, more than 85 cm above the À oor. For
correct operation, the oven must have suf¿ cient
air À ow.
Allow 15 cm of space on the top of
the oven, 10 cm at the back, and 5 cm on both
sides. If one side of the oven is placed À ush
to wall, the other side or top must not be
blocked. Do not remove feet.
a. Do not block air vents. If they are blocked
during operation, the oven may be overheated
and damaged. When using any cloth over
the oven, the air intake and exhaust should
not be blocked. Do not place a cloth on top
of the unit during GRILLING/CRISPY GRILL/
CONVECTION/ cooking as the top of the
microwave gets very hot. Also allow suf¿ cient
space on back and both sides of the oven.
b. Do not place oven near a hot or damp surface
such as a gas stove, electric range or sink etc.
c. Do not operate oven when room humidity is
too high.
2. This appliance is intended to be used in household
and similar applications such as: staff kitchen areas
in shops, of¿ ces and other working environments;
farm house; by clients in hotels, motels and other
residential environments; bed and breakfast type
environments.
3. The appliance is freestanding type and shall not
be placed in a cabinet.
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. Do not boil eggs in their shell and whole hard-
boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the
eggs will explode.
4. Potatoes, apples, egg yolks, chicken wings,
whole squash and sausages are examples of
foods with nonporous skins. This type of food
must be pierced before cooking, to prevent
bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of hot liquid. To prevent this
possibility the following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in
the oven and halfway through cooking time.
d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
6.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at
the recommended power level. It is important
to ensure that meat and poultry are thoroughly
cooked.
7.
COOKING TIMES given in the Cooking Guide
section are APPROXIMATE.
Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used.
As you become familiar with the oven, you will be
able to adjust for these factors.
8. It is better to
UNDERCOOK RATHER THAN
OVERCOOK foods.
If food is undercooked, it
can always be returned to the oven for further
cooking. If food is overcooked, nothing can be
done. Always start with minimum cooking times
recommended.
9. Extreme care should be taken when cooking
popcorn in a microwave oven. Cook for minimum
time as recommended by manufacturer. Use
the directions suitable for the wattage of your
microwave oven. NEVER leave oven unattended
when popping popcorn.
10. When heating food in plastic or paper containers,
check the oven frequently due to the possibility of
ignition.
11. The contents of feeding bottles and baby food jars
are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.
Installation and General Instructions
(continued)
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– 5 –
Microwaves and How They Work
Microwaves are a form of high frequency radio
waves similar to those used by a radio, including
AM, FM and CB. They are similar to a television
where the radio waves are converted to a picture on
the screen. However, microwaves are much shorter
than radio waves; approximately twelve centimetres
wave length. Electricity is converted into microwave
energy by the magnetron tube (which is the heart of
the microwave oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity. The microwaves are
converted to heat in the food. The microwaves enter
from the outside of the food and travel through the
food losing half of their power every two to three
centimetres. Continued cooking to the centre occurs
by conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or CRISPY GRILL of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
ReÀ ection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless
steel or epoxy-coated steel. This ensures that the
microwaves are kept inside the cavity and evenly
distributed throughout the food with the help of the
turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances
do not reÀ ect or absorb microwave energy, they are
ideal materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules
within the food to vibrate at an incredible rate
(2,450,000,000 times per second). Friction, created
by the vibration, produces heat energy which is
conducted throughout the food.
Cookware and Utensils Guide
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE:
Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested;
heat one (1)
minute at High
. If the container is microwave
ovensafe (transparent to microwave energy), the
container should remain comfortably cool, the water
in glass measure should be hot. If the container is
hot, it has absorbed some microwave energy and
should NOT be used. This test cannot be used for
plastic containers.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins should
not be used for heating or cooking food. Freezer
wrap should not be used as it is not heat resistant
and may melt. Paper towel, greaseproof paper and
bake paper may be safely used for short periods of
time for covering or lining.
Glass, Ceramic and China
Heat-Resistant glass cookware
is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls,
loaf dishes, covered casseroles, oblong baking
dishes, pie plates and round or square cake dishes.
Examples of this type of cookware are Pyrex® and
Corningware®.
Dinnerware
can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to
microwave use for dinnerware and serving pieces. If
dinnerware is marked ovenproof, it frequently is safe
to use in the microwave oven. However, to be sure,
check by conducting microwave dish test previously
mentioned.
Several types of glassware and dinnerware
are
not recommended for use in the microwave oven.
Do not use dishes with metallic trim or containers
with metal parts. Do not use cups or mugs with
glued on handles, as they may fall off with continued
heating. Do not use delicate glassware. Although the
glassware may be transparent to microwave energy
the heat from the food may cause the glassware to
crack.
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– 6 –
Cookware and Utensils Guide
Plastic
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on
High
power. These dishes, although not suitable
for extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags
designed to withstand boiling,
freezing, or conventional heating are microwave
safe. Prepare bags according to manufacturer’s
directions. When cooking by microwave, DO NOT
use wire twist-ties to close bag. They can act as an
antenna and cause arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap
such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some dis¿ guration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from
you to avoid steam burns.
Loosen plastic but let dish stand, covered.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature, if the lid is removed ¿ rst. Cooking
should not be done in these containers since most
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Metal
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is reÀ ected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is ¿ nished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in
the microwave oven as arcing could occur.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is ¿ lled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells:
Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Thermometers
are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the
wood to become dry and brittle.
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– 7 –
Cookware and Utensil Chart
Microwave Grill Convection
Crispy
Grill
Steam
300 W +
Steam
Steam plus
Metal tray
(oven accessories)
no yes yes no no no yes
Glass shelf
(oven accessories)
yes yes yes no yes yes yes
Plastic trivet
(oven accessories)
no no no no yes yes no
Grill tray
(oven accessories)
no yes yes yes yes yes*
1
yes
Aluminium foil
for shielding
yes yes no no no no
Ceramic Plate yes yes yes no yes yes yes
Browning Dish yes no no no yes yes no
Brown paper bags no no no no no no no
Dinnerware
oven/microwave safe
non-oven/microwave safe
yes
yes
yes
no
yes
no
no
no
yes
no
yes
no
yes
no
Disposable
paperboard containers yes*
1
no yes*
1
no no no no
Glassware
oven glassware & ceramic
non-heat resistant
yes
no
yes
no
yes
no
no
no
yes
no
yes
no
yes
no
Metal cookware no yes yes no no no no
Wire rack no yes yes no no no no
Metal twist-ties no yes yes no no no no
Oven cooking bag yes no yes*
1
no yes yes yes
Paper towels and napkins yes no no no no no no
Plastic defrosting rack yes no no no yes yes yes
Plastic dishes
microwave safe
non microwave safe
yes
no
no
no
no
no
no
no
yes
no
yes
no
no
no
Microwave safe plastic wrap
yes no no no not required not required not required
Straw, wicker, wood yes no no no yes yes yes
Thermometers
microwave safe
conventional
yes
no
no
yes
no
yes
no
no
no
no
no
no
no
no
Waxed paper yes no no no not required not required not required
Silicon bakeware yes*
1
no yes*
1
no yes*
1
yes*
1
yes*
1
*1 Check manufacturers’ recommendation, must withstand heat or follow the recipe instructions.
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– 8 –
Feature Diagram
Flat Table
If the À at table is hot, allow cooling down before cleaning
Do not directly place the food on the À at table. Place it on a container or container rack special for the
microwave oven.
Shelf Positions
Door Hinge
Never put the
¿ nger in.
Caution Label
Caution Label
Door Safety
Lock System
Door Safety
Lock System
LED Lights
Grill Elements
Steam outlet
Convection Heater
Power Supply
Plug
Power Supply
Cord
Pull Door Handle
Opening the door during cooking will stop the cooking
process without cancelling the program. Cooking resumes
as soon as the door is closed and
Start
key is touched.
The oven light will turn on and stay on whenever the door is
opened. It is quite safe to open the door at any time during a
cooking program and there is no risk of Microwave exposure.
NOTE:
This illustration is for reference only.
Oven Window
Glass shelf
1.
The glass shelf can be used in any of
the shelf positions for cooking on any
mode, except CRISPY GRILL mode.
2.
If the glass shelf is hot, let it cool before
cleaning or placing in cold water, as this
could crack or shatter the accessory.
3.
The maximum weight that can be
placed on the glass shelf is 4
kg
(this
includes total weight of food and dish).
Grill tray
1.
Do not place it on the oven window. Otherwise, the
oven window may be damaged.
2.
Place it on the shelves when using.
3.
When cooking food, place it in the middle of wavy
range of the grill tray, avoiding letting the food into the
groove around, so that food can’t be completely baked.
Plastic trivet
1.
The plastic trivet is placed inside the glass shelf to
cook on STEAM or 300 W + STEAM mode. Food can
be placed directly on the plastic trivet.
2.
Do not use the plastic trivet for other modes.
3.
The plastic trivet is dishwasher safe.
Metal tray
1.
The metal tray is for cooking on GRILL,
CONVECTION and STEAM PLUS
mode. Do not use on other modes.
2.
For 2 level CONVECTION cooking, the
grill tray can be used as the upper level
and the metal tray can be used as the
lower level.
3.
The maximum weight that can be
placed on the metal tray is 4
kg
(this
includes total weight of food and dish).
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– 9 –
Feature Diagram
(continued)
Oven Light:
Oven Light will turn on during cooking and also when door is opened.
NOTE:
The above illustration is for reference only.
Drip Tray
1.
Before using the oven, the drip tray must be ¿ tted as it collects excess water during cooking. The drip
tray should be removed and cleaned on a regular basis.
2.
Connect the drip tray to the plastic feet, as shown in the diagram, before using the oven.
3.
Clean and wipe dry after use.
4.
After cleaning, re-connect the drip tray to the plastic feet.
5.
Fit the drip tray by holding with both hands and clicking onto the front legs of the oven.
6.
To remove the drip tray, hold with both hands and gently ease forward. Wash in warm soapy water.
Re-position the drip tray by clicking back onto the legs.
7.
DO NOT USE A DISHWASHER TO CLEAN THE DRIP TRAY.
Water tank
Carefully remove the water tank from the oven.
Remove the lid and ¿ ll with tap water (do not use
mineral water). Replace the lid and position back
in the oven. Ensure the lid is closed tightly and
securely positioned, otherwise leakage may occur.
It is recommended to clean the water tank in warm
water once a week. See page 46 for reference.
Air Vents Exhaust
(Do not remove)
Rear ViewFront View
Control Panel
Caution
Label
Identi¿ cation Label
The model number
and serial number
are displayed here.
Re-position the drip tray by clicking back onto the
legs.
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– 10 –
Control Panel
Start key
One touch allows oven to begin
functioning. If door is opened or
Stop/Reset
key is touched once
during oven operation,
Start
key must be touched again to
restart oven.
Beep Sound
When key is touched correctly, a beep sound will be heard. If a key is touched and no beep is heard, the unit
does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end
of any complete programme, the oven will beep ¿ ve times.
NOTE:
1.
If an operation is set and
Start
key is not touched, after 6 minutes, the oven will automatically cancel the
operation. The display will revert back to clock or colon mode.
2.
The oven will enter stand-by mode after the last operation has completed. When in stand-by mode, the
brightness of the display will be reduced.
3.
When in stand-by mode, it is necessary to open and close the oven door before operating the oven.
Display Window
(pg.11)
Steam key (pg.23)
Grill key (pg.18)
Sensor Cook key
(pg.30)
Steam Cook key
(pg.32)
Micro Power key
(pg.15, 24)
Convection key
(pg.20-22)
Slider Bar (more/less)
(pg.11, 30)
Steam Plus key
(pg.25-26)
Timer/Clock key (pg.13, 44)
Crispy Grill key (pg.19)
Auto Cook key
(pg.35-36)
Set key
Stop/Reset key
Before cooking:
One touch
clears all your instructions.
During cooking:
One touch
temporarily stops the cooking
process. Another tap cancels
all your instructions and colon
or time of day appears in the
display window.
Turbo Defrost key
(pg.16)
ECONAVI lamp
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– 11 –
Slider Bar Features
TIME SETTING
To set cooking time or clock.
POWER LEVEL/TEMPERATURE SETTING
To set power level or temperature.
WEIGHT SETTING
To set weight of food for turbo defrost, auto menu and steam
menu.
MENU SETTING
To set sensor menu, auto menu and steam meun.
MORE/LESS SETTING
To set more/less for sensor menu.
NOTE:
The maximum programmable time using slider bar is up to 9 hours.
To help you operate the oven, the following numbers/symbols will appear in the display window.
Display Window
Select the time or weight by tapping “+”/“-” or swipe the slider bar. The time/weight appears in the display
window.
Number (Time/Menu/
Weight/Temp.)
Child Safety
Lock Setting
3-Stage Display
Set Display
Metal tray Display
Glass Shelf Display
Convection Feature
Grill Feature
Steam Feature
Micro power Feature
Time Display
(Minute/Second)
Defrost Feature
System cleaning
Start Feature
Grill tray Display
More/Less Display
Temperature Display
Weight Display
Plastic trivet Display
Accessory Placement
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– 12 –
Let’s Start To Use Your Oven!
1
Plug in.
Plug into a properly earthed electrical outlet. “WELCOME TO PANASONIC MICROWAVE OVEN
COOKING” appears in the display window. (This will immediately cease when any key is accepted.)
2
Open Door.
Open the door and place container with food on À at table in the oven. Then close the door.
3
Touch once.
Touch to select “Micro Power”.
4
Select Micro Power Level.
Tap “+”/“-” or swipe the slider bar until the desired power appears in the display window.
(see page 15 for Micro Power chart)
5
Touch .
Touch the Set key to verify your selected power level.
6
Set Time.
Tap “+”/“-” or swipe the slider bar until the desired time appears in the display window.
Verify your selection(s) in the display window.
7
Touch .
Cooking will start.
The time in display window will count down.
To assist you in programming your oven, the following operation will appear in the display window. When
you become familiar with your oven, the Operation Guide can be turned off.
To turn off:
Tap Timer/Clock four times.
Colon or time of day
appears in the display
window.
Display window
To turn on:
Tap Timer/Clock four times.
Colon or time of day
appears in the display
window.
Display window
Operation Guide in the Display Window
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– 13 –
To Set Clock
You can use the oven without setting the clock.
1
Tap twice.
“SET TIME” appears in the display window. The colon and “+”/“-” starts to blink.
2
Enter time.
Enter the time by tapping “+”/“-” or swipe the slider bar.
Clock is a 12 hour display. There isn’t a.m. or p.m. setting.
3
Touch once.
Time of day is entered and locked into display window.
NOTES:
1. Oven will not operate while colon is still blinking.
2. One tap of the “+”/“-” will increase or decrease the time by 1 minute. Holding “+”/“-” will rapidly increase
or decrease the time.
3. To reset time of day, repeat step 1 to 3.
4. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
5. This is a 12 hour clock.
To Use Child Safety Lock
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
You can set Child Safety Lock when colon or time of day is displayed.
To set
Colon or time of day is displayed. Tap 3 times. display window.
or
To cancel
Colon or time of day is displayed.
Tap 3 times.
display window.
or
NOTE:
To set or cancel child safety lock,
Start
key or
Stop/Reset
key must be tap 3 times within 10 seconds.
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– 14 –
Cooking Modes
The diagrams shown below are examples of the accessories. It may vary depending on recipe/dish used.
Further information can be found in the Cookbook.
Cooking modes Uses
Recommended
accessories
Containers
MICROWAVE
Defrosting
Reheating
Melting: butter, chocolate, cheese.
Cooking ¿ sh, vegetables, fruits, eggs.
Preparing: stewed fruits, jam, sauces,
custards, choux, pastry, caramel, meat, ¿ sh.
Baking cakes without colour.
No Preheating
Use your own
dishes, plates or
bowls, directly on
the base of the
oven.
Microwaveable,
no metal.
GRILL
Grilling of meat or ¿ sh.
Toast grilling.
Colouring of gratin dishes or meringue pies.
No Preheating
Metal tray.
Heatproof,
metal tin can
be used.
CONVECTION
Baking of small pastry items with short
cooking times: puff, pastry, cookies, choux,
short pastry, roll cakes.
Special baking: soufÀ es, meringues, vol-
au-vent, small loaves of bread or brioches,
sponge cake, meat pie, etc.
Baking of quiches, pizzas and tarts.
Preheating advised
Metal tray, glass
shelf and grill tray.
Heatproof,
metal tin can
be used.
STEAM
Cooking ¿ sh, vegetables, chicken, rice, and
potatoes.
No Preheating
Plastic trivet and
glass shelf.
Microwaveable.
CRISPY GRILL
Roasting chicken wings, seafood, fried
foods, meat skewers, frozen potato fries,
pizza etc.
No Preheating
Grill tray.
Microwaveable
& heatproof.
300 W + STEAM
Cooking ¿ sh, vegetables, chicken, rice, and
potatoes.
No Preheating
Plastic trivet and
glass shelf.
Microwaveable.
STEAM + PLUS
Baking cakes
Pastry tarts
SoufÀ es
Preheating advised
Metal tray or glass
shelf.
Heatproof,
metal tin can
be used.
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– 15 –
To Cook/Reheat/Defrost on
Micro Power
by
Time Setting
This feature allows you to set the desired power and time for cooking by yourself.
1
Touch once.
Touch to select “Micro Power”.
2
To select Micro Power Level.
Select the Micro Power Level by tap “+”/“-” or swipe the slider bar (see chart below).
Note: When selecting 1000 W on the ¿ rst stage, you can start from step 4.
3
Touch once.
Touch the Set key to verify your selection Micro Power level.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar.
(1000 W and 300 W + steam: up to 30 minutes, other powers: up to 90 minutes for a single stage)
NOTE:
When cooking time is longer than 60 minutes, the time will appear in hours and minutes.
0 - 3 minute time counts up in 10 seconds. 3 - 8 minute time counts up in 30 seconds. 8 - 30 minute
time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.
5
Touch .
Cooking will start.
The time in the display window will count down.
For more than one stage cooking,
Repeat steps 1 to 4 above then touch
Start
. The maximum number of stages for cooking is 3. The oven
will beep twice between stages. (For further information, refer to page 28.)
Micro Power:
The
Micro Power
key gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g. The lower the micro power setting, the more evenly the food cooks, although it will take a little longer. To
select the correct power level for cooking different foods, refer to the chart below.
Power Level EXAMPLE OF USE
1000 W (High)
Boil water. Cook fresh fruits, vegetables, preserved fruit and candies.
800 W (Medium-High) Cook ¿sh and seafood, meat, poultry, eggs and cakes.
600 W (Medium) Cook cakes, stew food, and melt butter and chocolate.
440 W (Medium-Low) Cook tough meat, stew soup and soften butter.
300 W (Defrost) Defrost meat, poultry or seafood.
270 W (Low) Keep food warm and soften ice cream.
300 W + Steam (Micro + Steam) See page 24 for reference.
NOTE:
You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking
time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will
end cooking. It is not possible to adjust time by swiping the slider during cooking.
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– 16 –
Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the
food.
1
Touch once.
Touch to select “Turbo Defrost”.
2
Set weight.
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed
in kilograms and tenths of a kilogram (0.1
kg
~ 3.0
kg
). For best results, the minimun recommended
weight is 0.1
kg
.
Select the required weight by tap “+”/“-” or swipe the slider bar.
3
Touch .
Cooking will start.
The time in the display window will count down.
Note:
The oven will beep during the total defrosting time. This indicates that food should be turned, broken apart
or removed. After attending to food, close door and touch
Start
to resume defrosting.
Defrost on Micro Power by Time Setting
This feature allows you to defrost meat, poultry and seafood by
300 W
and time.
1
Touch once.
Touch to select “Micro Power”.
2
To select 300 W.
Select 300 W by tap “+”/“-” or swipe the slider bar. “ ” appears in the display window.
3
Touch once.
Touch the Set key to verify your selection Micro Power level.
4
To select the defrosting time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 90 minutes)
5
Touch .
Defrosting will start.
The time in the display window will count down.
To Defrosting
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– 17 –
Defrosting Tips and Techniques
Preparation for Freezing:
1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.
2. Freeze meats, poultry and ¿ sh in packages with only 1 or 2 layers of food. To aid in separating layers,
place two pieces of wax paper between them.
3. REMOVE ALL AIR and seal securely.
4. LABEL package with type and cut of meat, date and weight.
5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer
maintained at -18 °C or lower).
Defrosting Technique:
1. Remove from wrapper and set on a defrosting rack in a dish on À at table.
2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry,
¿ sh and shell¿ sh. Break apart stewing meat, chicken pieces and minced meat. Separate chops and
hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.
3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.
4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to
complete defrosting.
Defrosting Chart (by setting Micro Power at Defrost):
FOOD APPROX. TIME
(minutes per 500
g
)
INSTRUCTION
MEAT
Beef
Minced Beef
Roast: Topside
Beef Tenderloin
Chuck or Rump
Sirloin, rolled
Steak
Miscellaneous
Pork/Lamb
Roast
Chops
Ribs
6 - 8
7 - 9
7 - 9
6 - 8
7 - 9
6 - 7
6 - 8
6 - 8
5 - 7
5 - 7
Halfway through the defrost cycle, break apart
minced beef, separate chops and remove meat
that is defrosted.
Turn meat over two to three times during
defrosting.
Shield edges and unevenly shaped ends of
roasts halfway through the defrost cycle.
Large roasts may still be icy in centre. Let stand.
POULTRY
Chicken
whole
pieces
¿ llets
Duck
Turkey
7 - 9
6 - 8
6 - 8
6 - 8
7 - 9
Turn poultry over two to four times during
defrosting. Halfway through the defrost cycle,
shield end of drumsticks, wings, breast bones
and ends of poultry with foil.
Break apart chicken pieces and remove small
pieces such as wings, which may be defrosted
before larger pieces.
Rinse poultry under cold water to remove ice
crystals. Let stand 5 to 10 minutes, before
cooking.
FISH & SHELLFISH
Fish Fillets
Whole Fish
Crabmeat
Lobster Tails
Sea Scallops
Green Prawns
6 - 8
6 - 8
5 - 7
5 - 7
4 - 6
5 - 7
Halfway through the defrost cycle, turn whole
¿ sh or blocks of ¿ llets over. Also, break apart
prawns or scallops. Remove any pieces that are
defrosted.
Let stand, 5 to 10 minutes, before cooking.
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– 18 –
To Cook on Grill by Time Setting
There are three power levels for grill. When grilling, heat is radiated from two heaters. It is especially
suitable for thin slices of meat and seafood as well as bread and meals. Most foods require turning halfway
during cooking. When turning food, open oven door and CAREFULLY remove the accessory by holding the
accessories ¿ rmly.
1
Touch once.
Touch to select “Grill”.
2
To select Grill level.
Select the Grill level by tap “+”/“-” or swipe the slider bar. (see chart below)
Power Level EXAMPLE OF USE
Grill 1 (High) Grill garlic Bread, Toast.
Grill 2 (Medium) Grill seafood.
Grill 3 (Low) Grill slice meat or poultry pieces.
3
Touch once.
Touch the Set key to verify your selection Grill level.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 90 minutes.)
5
Touch .
Cooking will start.
The time in the display window will count down.
Notes:
You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking
time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will
end cooking. It is not possible to adjust time by swiping the slider during cooking.
Use of Accessory
When grilling foods, please put recommended accessories directly in the shelves.
Shelf Positions
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– 19 –
To Cook on Crispy grill by Time Setting
Crispy grill Setting
The crispy grill feature allows the upper and lower surfaces of food to be roasted by means of the particular
design of the grill tray only. Food can get golden-brown and crispy effect without turning over. It is suitable
for roasting all kinds of meat and seafood.
1
Touch once.
Touch to select “Crispy grill”. This is only one level for crispy grill.
2
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar (Up to 30 minutes.)
3
Touch .
Cooking will start.
The time in the display window will count down.
Notes:
You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking
time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will
end cooking. It is not possible to adjust time by swiping the slider during cooking.
Use of Accessory
When grilling foods, please put grill tray directly in higher or middle shelf position.
Shelf positon Example to use
Crispy Grill
Higher shelf position
Slice meat, ¿ sh, poultry pieces (Fried chicken, Wing tip etc.)
Reheat Fried foods
Middle shelf position Gratin, Potato Fries, Spring Rolls, Pizza etc.
Shelf Positions
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– 20 –
To Cook on Convection by Time Setting
The oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating
element with a fan.
Without Preheating:
1
Touch once.
Touch to select “Convection”.
2
To select desired temperature. (40 °C, 100 °C ~ 230 °C)
Select temperature by tap “+”/“-” or swipe the slider bar.
The oven offer a choice of convection temperatures 40 °C and 100 °C ~ 230 °C in 10 °C increments.
For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.
Temperature 40 °C is suitable for proving yeast dough. Temperature from 100 to 230 °C is especially
suitable for cooking cake and pizza.
3
Touch once.
Touch the Set key to verify your desired temperature.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)
5
Touch .
Cooking will start.
The time in the display window will count down.
Notes:
1. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the
cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to
zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.
2. After touching Start, the selected temperature can be recalled and changed. Touch Convection key
once to indicate the temperature in the display window. While the temperature is recalled in the display
window, you can change the temperature (except 40 °C) by tapping “+”/“-”.
Shelf Positions
Use of Accessory
It is possible to cook on one or two levels when using
convection cooking.
When cooking on one level, please put
recommended accessories directly in higher or lower
shelf position.
When cooking on two levels, please put the metal
tray in the lower shelf position and the grill tray in the
higher shelf position.
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– 21 –
To Cook on Convection by Time Setting
(continued)
For best results always place food in a preheated oven.
With Preheating:
1
Touch once
Touch to select “Convection”.
2
To select desired temperature. (100 °C~230 °C)
Select temperature by tap “+”/“-” or swipe the slider bar
The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments.
For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.
3
Touch once
Touch the Set key to verify your desired temperature.
4
Touch to preheat
A “P” will appear in the display window.
When the oven is preheated the oven will beep 3 times and the “P” will À ash. Then open the door and
place the food inside.
5
To select the cooking time
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)
6
Touch
Cooking will start.
The time in the display window will count down.
Notes:
1. The oven can not preheat to 40 °C.
2. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the
cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to
zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.
3. After touching Start, the selected temperature can be recalled and changed. Touch Convection key
once to indicate the temperature in the display window. While the temperature is recalled in the display
window, you can change the temperature (except 40 °C) by tapping “+”/“-”.
4. The oven will maintain the selected preheated temperature for approximately 30 minutes without open
the door. If no food has been placed inside the oven or a cooking time set, then it will beep 5 times and
automatically cancel the cooking program and revert to colon or time of day. Once you open the door
and Start key is not pressed, after 6 minutes, the oven will automatically cancel the preheat program.
This display will revert back to clock or colon mode.
Shelf Positions
Use of Accessory
It is possible to cook on one or two levels when using
convection cooking.
When cooking on one level, please put recommended
accessories directly in higher or lower shelf position.
When cooking in two levels, please put the metal tray
on the lower shelf position and the grill tray in the
higher shelf position.
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– 22 –
To Cook on Convection by Time Setting
(continued)
Guideline to Oven Temperatures
Temperature 40 °C is suitable for proving yeast dough.
Ferment:
1
Touch once.
Touch to select “Convection”.
2
To select 40 °C
Select 40
°C by tap “+”/“-” or swipe the slider bar.
3
Touch once.
Touch the Set key to verify your desired temperature.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)
5
Touch .
Cooking will start.
The time in the display window will count down.
Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at
150 °C and count up in 10 °C stages to 230 °C, then back to down to 40 °C then 100 °C. Food is generally
cooked UNCOVERED - unless it is a casserole or if you wish to use roasting bags for joints.
Temp °C
EXAMPLE OF USE
40 °C Proving Bread
150 °C Cheesecake
160/170 °C Gingerbread, Cookies
180 °C Fairy Cakes, Meat Joints
190 °C Gratins, Pastry pies, Chicken
200 °C Scones, Swiss Roll, Muf¿ ns
220 °C Puddings, Bread
230 °C Garlic bread, roast potatoes, baking pizza
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– 23 –
To Cook on Steam by Time Setting
The oven can be programmed as a steamer to cook vegetables, ¿ sh, chicken and rice. It can keep moisture
of food and also can steam the food evenly. There are 3 different steam settings available.
1
Touch once
Touch to select “Steam”.
2
To select Steam level.
Select the Steam Power Level by tap “+”/“-” or swipe the slider bar (see chart below)
Powe Level Teamperature Example to use
Steam 1 High Vegetable, Chicken, Meat, etc.
Steam 2 Medium Seafood, Poached egg, SoufÀ e, etc.
Steam 3 Low Melt chocolate, Defrost Raspberries.
3
Touch once
Touch the Set key to verify your selection Steam level.
4
Tap “+”/“-” or swipe the slider bar to select the cooking time
Select the cooking time by tap “+”/“-” or swipe the slider bar (Up to 30 mins.)
5
Touch
Cooking will start.
The time in the display window will count down.
Notes:
1. Fill the water tank before using the STEAM function.
2. The maximum time for cooking in this mode is 30 minutes. If required to cook for longer than this time,
re-¿ ll the water tank and repeat the above operation for the remaining time.
3. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display
will ask you to re-¿ ll the water tank. After re-¿ lling the water tank and positioning back in the oven, touch
Start. The oven will not continue cooking until the water tank has been re-¿ lled and Start touched.
4. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the
cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to
zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.
5. It may be necessary to wipe the excess water in the cavity after Steam cooking.
Use of Accessory
When steaming food with the plastic trivet, place put
it inside the glass shelf in the middle shelf position, or
you can put food in the dish inside the glass shelf in
higher shelf position according to the height of food.
Food can be placed directly on the plastic trivet.
Use oven gloves when removing accessories as they will
be very hot, and so will the roof and walls of the oven.
Shelf Positions
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– 24 –
To Cook Combine with Steam by time Setting
Cook combine with microwave
This feature is a steam and microwave combined heating method by adjusting the settings. This can often
reduce traditional oven cooking times and keep the food moist.
1
Touch once.
Touch to select “Micro Power”.
2
To select 300 W + Steam.
Select the 300 W + Steam by tap “+”/“-” or swipe the slider bar. “
” and “
” appear in the display
window.
3
Touch once.
Touch the Set key to verify your selection level.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 30 mins.)
5
Touch .
Cooking will start.
The time in the display window will count down.
Note:
1. The maximum time for cooking in this mode is 30 minutes. If required to cook for longer than this time,
re-¿ ll the water tank and repeat the above operation for the remaining time.
2. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display
will ask you to re-¿ ll the water tank. After re-¿ lling the water tank and positioning back in the oven, touch
Start. The oven will not continue cooking until the water tank has been re-¿ lled and Start touched.
3. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the
cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to
zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.
4. It may be necessary to wipe the excess water in the cavity after Steam cooking.
Use of Accessory
When cooking by 300 W + Steam mode with the
plastic trivet, place put it inside the glass shelf in
the middle shelf position, or you can put food in the
dish inside the glass shelf in higher shelf position
according to the height of food. Food can be placed
directly on the plastic trivet.
Use oven gloves when removing accessories as they
will be very hot, and so will the roof and walls of the
oven.
Shelf Positions
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– 25 –
To Cook Combine with Steam by time Setting
(continued)
Cook combine with Convection
This feature is a steam and convection combined heating method by adjusting the settings, which can shoot
steam during the convection. it is suitable for baking cakes, pastry tarts and soufÀ es etc.
Without Preheating:
1
Touch once.
Touch to select “Steam Plus”.
2
To select desired temperature. (100 °C~230 °C)
Select temperature by tap “+”/“-” or swipe the slider bar.
The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments.
For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.
3
Touch once.
Touch the Set key to verify your desired temperature.
4
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 1 hour.)
5
Touch .
Cooking will start.
The time in the display window will count down.
With Preheating:
1
Touch once.
Touch to select “Steam Plus”.
2
To select desired temperature. (100 °C~230 °C)
Select temperature by tap “+”/“-” or swipe the slider bar.
The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments.
For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.
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– 26 –
To Cook Combine with Steam by time Setting
(continued)
3
Touch once.
Touch the Set key to verify your desired temperature.
4
Touch to preheat
A “P” will appear in the display window.
When the oven is preheated the oven will beep 3 times and the “P” will À ash. Then open the door and
place the food inside.
5
To select the cooking time.
Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 1 hour.)
6
Touch .
Cooking will start.
The time in the display window will count down.
Note:
1. The maximum time for cooking in this mode is 60 minutes. If required to cook for longer than this time,
re-¿ ll the water tank and repeat the above operation for the remaining time.
2. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display
will ask you to re-¿ ll the water tank. After re-¿ lling the water tank and positioning back in the oven, touch
Start. The oven will not continue cooking until the water tank has been re-¿ lled and Start touched.
3. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the
cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to
zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.
4. It may be necessary to wipe the excess water in the cavity after Steam cooking.
5. After touching Start, the selected temperature can be recalled and changed. Touch Convection key
once to indicate the temperature in the display window. While the temperature is recalled in the display
window, you can change the temperature by tapping “+”/“-”.
Example to use:
Food Weight Cooking mode Time Instruction/Guidelines
Chicken Pieces 500
g
230 °C Steam plus
then 230 °C
5-10 mins
10-20 mins
After preheating, place on metal
tray in lower shelf position.
Whole Chicken 1200
g
230 °C Steam plus
then 230 °C
10-20 mins
30-40 mins
After preheating, place on metal
tray in lower shelf position.
SoufÀ e
15 cm diameter
4 serves
210 °C Steam plus
then180 °C
15-20 mins
5-10 mins
After preheating, place on metal
tray in lower shelf position.
Choux pastry 12 piecess
Steam plus 190 °C
then 190 °C
5 mins
20-30 mins
After preheating, place on metal
tray in lower shelf position.
Use of Accessory
When cooking by steam plus mode, please put
recommended accessories directly on higher or lower
shelf position.
Shelf Positions
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– 27 –
Guidelines for Steam Setting
Guidelines
1. There is no microwave power on the STEAM only program.
2. Use the accessories provided, as explained above.
3. The STEAM will only operate with the oven door closed.
4. DURING AND AFTER COOKING WITH STEAM FUNCTION, DO NOT OPEN THE OVEN DOOR WHEN
YOUR FACE IS VERY CLOSE TO THE OVEN. CARE MUST BE TAKEN WHEN OPENING THE DOOR
AS STEAM MAY CAUSE INJURY.
5. ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES AFTER
STEAMING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.
6. After each steam operation carefully remove the drip tray from the front of the oven. Gently ease
forwards, holding with both hands. After emptying, wash in warm soapy water. To re-position, click back
into position on the oven legs. (See page 9)
CAUTIONS
THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.
WHEN REMOVING THE FOOD OR COOKING ACCESSORIES, HOT WATER MAY DRIP FROM THE
OVEN TOP.
STEAM MAY BILLOW OUT WHEN YOU OPEN THE DOOR. IF THERE IS STEAM IN THE OVEN, DO
NOT REACH IN WITH YOUR BARE HANDS! RISK OF BURNS! USE OVEN GLOVES.
TAKE CARE WHEN REMOVING THE DRIP TRAY. WIPE ANY WATER THAT DRIPS FROM THE LEFT
SIDE OF THE OVEN. THIS IS NORMAL.
Guidelines for water tank
Steam Shot Setting
This feature allows you add steam during cooking (up to 3 minutes). Adding steam during cooking enhances
heat distribution and aids the rising process of breads, cakes and pastries.
There are four combinations that you can use steam shot - microwave, grill, crispy grill and convection.
(
)
Set and operate the
desired program.
As required during operation,
hold steam for 2 seconds and
1 minute steam will be added.
If you want to add 2 or 3 minutes,
tap Steam key once or twice
within 3 seconds after step 2.
Optional
Notes:
1. Steam shot is not available during preheating mode.
2. Fill the water tank before use.
3. The original program still counts down when operating steam shot.
4. The steam shot time can not exceed the remaining cooking time.
5. If adding 2 or 3 minutes, steam must be tapped 2 or 3 times within a 3 second time period.
Example to use:
Food Cooking Mode Steam shot
Pastries Convection Ҁ rds total time add 3 minutes steam shot
Breads Convection Ҁ rds total time add 3 minutes steam shot
Sponge cakes Convection ½ total time add 3 minutes steam shot
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– 28 –
3-Stages Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [600 W] 2 minutes, [Steam 2] 3 minutes and [Grill 3] 10 minutes.
NOTES:
1. When operating, two beeps will sound between each stage.
2. This feature is only available for Microwave, Grill, Timer, Convection, Steam and 300 W + Steam
function.
3. Steam and 300 W + Steam function can not be used over 30 minutes in this feature.
4. Auto Control function can not be used in this feature.
1. Touch to select
Micro Power
9. Touch to select Grill.
5. Touch to select Steam.
3. Touch the Set key to verify
your desired power level.
11. Touch the Set key to
verify your desired power
level.
7. Touch the Set key to verify
your desired power level.
13. Touch once. The
time will count down
at the ¿ rst stage in
the display window.
2. Tap “+”/“-” or swipe the
slider bar to select 600 W.
8. Tap “+”/“-” or swipe
the slider bar to set
3 minutes.
12. Tap “+”/“-” or swipe
the slider bar to set
10 minutes.
6. Tap “+”/“-” or swipe the
slider bar to select steam 2.
10. Tap “+”/“-” or swipe
the slider bar to select
Grill 3.
4. Tap “+”/“-” or swipe the
slider bar to set 2 minutes.
Example to use:
Porridge Roast Beef
1-stage 600 W 6'00" 1-stage 600 W 10'00"
2-stage 150 W 15'00" 2-stage steam 1 3'00"
3-stage 150 W 15'00" 3-stage 220 °C 30'00"
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– 29 –
To Cook using the Recipe Store
This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able
to preprogram your oven for a speci¿ c power level and time that is convenient for you. You are able to
preprogram three memory tasks.
To Set a Recipe Program:
1
Touch Once.
2
Select Memory number 1-3.
Tapping “+”/“-” or swipe the slider bar until the desired memory number appears in the display window.
3
Touch once.
Touch the Set key to verify your selection Recipe number.
4
Set the desired cooking programme.
Recipe Store can store 3 stages cooking. (refer to 28)
5
Touch once.
Touch the Set key to verify the selection. Memory number appears in the display window.
To Start Recipe Store Program:
1
Touch Once.
The menu appears in the display window.
2
Select Memory number 1-3.
Tapping “+”/“-” or swipe the slider bar until the desired memory number appears in the display window.
3
Touch once.
Touch the Set key to verify the desired recipe program.
4
Touch once.
Cooking will start.
The time in the display window will count down.
NOTES:
1. This feature is only available for Microwave, Grill, Timer, Crispy grill, Convection, Steam, Steam plus and
300 W + Steam function.
2. Convection and Steam plus pre-heat mode cannot be programmed into Recipe Store.
3. Recipe Store can store 3 stages cooking. But it only can store 1 stage for crispy grill and steam plus.
4. Maximum cooking time of recipe store is 9 hours.
5. To reset recipe program, repeat “To Set a Recipe Program” steps 1-5.
6. A new recipe program will cancel the recipe program previously stored.
7. Auto Control function can not be used in this feature.
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– 30 –
To Cook Food Using
Sensor Reheat/Cook
Sensor Reheat/Cook allows you to cook foods without selecting times and power levels. The sensor detects
the heat and humidity generated by the food and cooks your food automatically.
Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic
wrap or a securely ¿ tting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure
seal cannot be achieved and inaccurate cooking may result.
1
Touch Once.
2
Select desired menu.
Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.
(see below chart).
Menu Recommended Weight Range
Accessory and
Recommended Container
1. Sensor Reheat 125 - 1000
g
bowl with wrap on À at table
2. Dried Pasta 125 - 500
g
bowl with lid on À at table
3. Fresh Pasta 200 - 800
g
bowl with lid on À at table
4. Casserole 800 - 2000
g
bowl with lid on À at table
5. Jacket Potato 300 - 1200
g
Glass shelf in middle position
Note
:
If you are satis¿ ed with the result of the SENSOR Reheat/Cook programme, please skip to step 5.
3
Touch once.
Touch the Set key to verify the selection.
4
Adjust to Taste.
Preferences for degree of cooking vary for each individual. After having used auto sensor programs a
few times, you may decide you would prefer your food cooked to a different degree of cooking. By using
“+”/“-” the programs can be adjusted to cook food for a longer or shorter time. After selecting the sensor
program, tap “+”/“-” or swipe the slider bar before touching Start. The oven will automatically cook the
food 10% more or 10% less.
5
Touch Once.
Do not stop the oven or open the door during this part of the cooking stage as inaccurate cooking may
result. After the heat humidity is detected by the SENSOR, the remaining time appears in the display
window and begins to count down.
NOTES:
1. If the temperature of the cavity is high, sensor cook/reheat feature can not be used. display window will
display “HOT”. Sensor Reheat/Cook feature can not be used until the “HOT” disappears.
2. When you select an automatic program symbols will appear in the display to show the cooking mode that
will be used and the accessories that are needed.
3. Cook according to the cooking method on the next page.
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– 31 –
To Cook Food Using
Sensor Reheat/Cook
(continued)
1. Sensor Reheat
(uses microwave only)
Reheating by Sensor is suitable for pre-cooked
foods. There is a setting for frozen and refrigerator
temperature or room temperature foods. It is suitable
for casseroles, plated meals, soup, stews, pasta
dishes (except lasagna) and canned foods. Do not
reheat bread or pastry products, raw, uncooked food
or beverages on Sensor Reheat. Foods greater than
1
kg
or smaller than 125
g
should be cooked by micro
power and time. Put food into suitable container,
add 1-3 tablespoon water and cover foods securely
with plastic wrap. During the heating time, the oven
will ‘beep' and prompt you to stir the food. There is
no need to recover if not required. After heating, stir
the food, check it is hot and allow standing for 2 to 3
minutes.
2. Dried Pasta
(uses microwave only)
Suitable for cooking dried pasta such as spaghetti,
fettuccine, macaroni, penne, spiral and various pasta
shapes. Place pasta in an appropriate size dish with
boiling water.
Use the following as a guide:
Pasta Qty Boiling Water Dish size
125
g
1 L 3 litres
250
g
1.3 L 3 litres
350
g
1.6 L 4 litres
500
g
2 L 4 litres
Add 1 tablespoon of oil, if desired, before cooking top
prevent pasta from sticking together. Cover securely
with a well ¿ tting lid. During cooking, the oven will
‘beep’ and instruct you to stir and remove cover. At
the end of the cooking time, cover and let stand or 5
to 10 minutes, if required, before draining.
3. Fresh Pasta
(uses microwave only)
Suitable for cooking fresh pasta such as fettuccine,
tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi
should be cooked by manual MICRO POWER.)
Place pasta in an appropriate size dish with boiling
water. Use the below chart as a guide:
Pasta Qty Boiling Water Dish Size
200
g
1 litre 3 litres
400
g
1.25 litres 3 litres
600
g
2.0 litres 3.5 litres
800
g
2.5 litres 4 litres
Add 1 tablespoon of oil, if desired, before cooking
top prevent pasta from sticking together. Cover dish
securely with a well ¿ tting lid. During cooking, the
oven will ‘beep’ and instruct you to stir and remove
cover. At the end of the cooking time, cover and let
stand for 5 to 10 minutes, if required, before draining.
4. Casserole
(uses microwave only)
Suitable for cooking casserole with less tender cut
soft meat combined with liquid and vegetables. Cut
meat and vegetables into even size pieces. Place in
a suitable size dish. Dish should be approximately
¾ full. Do not use plastic dishes as incorrect cooking
time may result.
Use the below chart as a guide:
Total
Weight
Meat
Qty
Vegetable
Qty
Stock Liquid
Qty
800
g
400
g
200
g
200 ml
1200
g
600
g
300
g
300 ml
1600
g
800
g
400
g
400 ml
2000
g
1000
g
500
g
500 ml
Cover securely with a well ¿ tting lid. During the
cooking time, the oven will 'beep' and instruct you to
stir. At the end of cooking time, allow the casserole to
stand for 5 to 10 minutes.
Note
: total weight equals weight of meat plus
vegetables plus liquid.
5. Jacket Potato
(uses microwave + convection)
Suitable for cooking whole potatoes with their skin
left on. Choose medium sized potatoes weighing
approximately 200-250
g
each. Wash and scrub
potatoes and dry well. Prick with a fork several times.
Brush with oil and sprinkle with salt. Place on glass
shelf in middle shelf position. At the end of cooking
time, allow the potato to stand for 5 to 10 minutes.
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– 32 –
To Cook Food Using Steam Cook
There are 2 way for you to steam some of your favourite foods by setting the weight only. One is steam only,
the other is microwave with steam. Steam with microwave mode saves cooking time. The oven determines
the power and the cooking time automatically. Select the category and set the weight of the food. The weight
is programmed in grams.
1
Touch Once.
2
Select desired menu.
Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.
Please see the chart on next page.
Notes:
When you select an automatic program symbols will appear in the display to show the cooking mode
that will be used and the accessories that are needed.
For example (Boiled potatoes):
Steam only Steam with microwave
3
Touch once.
Touch the Set key to verify the selection.
4
Select desired weight.
Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.
5
Touch Once.
The cooking time appears in the display window and begins to count down.
NOTE:
1. For larger weights on the auto programs rice, it will be necessary to re-¿ ll the water tank during cooking.
2. Do not cover foods on the auto steam programs.
3. Most foods bene¿ t from a STANDING time after cooking on an auto program, to allow heat to continue
conducting to the centre.
4. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot
before serving.
5. Cook according to the cooking method on page 34.
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– 33 –
To Cook Food Using Steam Cook
(continued)
Menu Weight
Accessory and
Recommended Container
6. Fresh Vegetables
(steam only)
200
g
250
g
300
g
--
the glass shelf in the middle shelf
position with plastic trivet inside
7. Fresh Vegetables
(steam with microwave)
200
g
250
g
300
g
--
8. Frozen Vegetables
(steam only)
200
g
250
g
300
g
--
9. Frozen Vegetables
(steam with microwave)
200
g
250
g
300
g
--
10. Boiled Potatoes
(steam only)
200
g
300
g
400
g
500
g
-
11. Boiled Potatoes
(steam with microwave)
200
g
300
g
400
g
500
g
-
12. Chicken Breast
(steam only)
200
g
300
g
400
g
500
g
600
g
13. Chicken Breast
(steam with microwave)
200
g
300
g
400
g
500
g
600
g
14. Fresh Fish Fillets
(steam only)
200
g
300
g
400
g
500
g
-
15. Fresh Fish Fillets
(steam with microwave)
200
g
300
g
400
g
500
g
-
16. Frozen Fish Fillets
(steam only)
200
g
300
g
400
g
500
g
-
17. Frozen Fish Fillets
(steam with microwave)
200
g
300
g
400
g
500
g
-
18. Fresh Whole Fish
(steam only)
200
g
300
g
400
g
500
g
600
g
19. Fresh Whole Fish
(steam with microwave)
200
g
300
g
400
g
500
g
600
g
20. Rice
(steam only)
100
g
150
g
200
g
--
the glass shelf in the middle shelf
position with a dish inside
21. Rice
(steam with microwave)
100
g
150
g
200
g
--
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– 34 –
To Cook Food Using Steam Cook
(continued)
6-7. Fresh Vegetables
(uses steam only/uses steam + Micro)
To steam fresh vegetables. Fill water tank. Place
prepared vegetables onto plastic trivet. Place plastic
trivet on glass shelf in the middle shelf position.
Select program Fresh Vegetables. Enter the weight
of the fresh vegetables. Touch START.
8-9. Frozen Vegetables
(uses steam only/uses steam + Micro)
To steam frozen vegetables e.g. carrots, broccoli,
cauliÀ ower, green beans. Fill water tank. Place
vegetables onto plastic trivet. Place plastic trivet
on glass shelf in the middle shelf position. Select
program Frozen Vegetables. Enter the weight of the
frozen vegetables. Touch START.
10-11. Boiled Potatoes
(uses steam only/uses steam + Micro)
To steam potatoes. Fill water tank. Peel potatoes and
cut into 30-40
g
each. Place prepared potatoes onto
plastic trivet. Place plastic trivet on glass shelf in the
middle shelf position. Select program Boiled Potato.
Enter the weight of the potatoes. Touch START.
12-13. Chicken Breast
(uses steam only/uses steam + Micro)
To cook fresh chicken breasts. Each chicken breast
should weigh between 100-150
g
each. Fill water
tank. Place chicken breast onto plastic trivet. Place
plastic trivet on glass shelf in the middle shelf
position. Select program Chicken Breast. Enter the
weight of the chicken breasts. Touch START.
14-15. Fresh Fish Fillets
(uses steam only/uses steam + Micro)
To cook fresh ¿ sh ¿ llets. Each ¿ sh ¿ llets should
weigh between 100-200
g
each. Fill water tank.
Place fresh ¿ sh onto plastic trivet. Place plastic trivet
on glass shelf in the middle shelf position. Select
program Fresh Fish Fillets. Enter the weight of the
fresh ¿ sh. Touch START.
16-17. Frozen Fish Fillest
(uses steam only/uses steam + Micro)
To cook frozen ¿ sh ¿ llets. Each ¿ sh ¿ llets should
weigh between 100-200
g
each. Fill water tank. Place
frozen ¿ sh onto plastic trivet. Place plastic trivet
on glass shelf in the middle shelf position. Select
program Frozen Fish Fillets. Enter the weight of the
¿ sh. Touch START.
18-19. Fresh Whole Fish
(uses steam only/uses steam + Micro)
To cook fresh whole ¿ sh e.g trout, sea bream,
mackerel, sea bass, sardines weighing between
100-300
g
each. Fill water tank. Place whole ¿ sh
directly onto plastic trivet. Place plastic trivet on glass
shelf in the middle shelf position. Select program
fresh Whole Fish. Enter the weight of the whole
fresh
¿ sh. Touch START.
20-21. Rice
(uses steam only/uses steam + Micro)
To cook rice. Fill water tank. Place rice in a Pyrex®
bowl. Add water and soak for 10 to 15 minutes. Drain
well. Add boiling water. Use the below chart as a
guide:
Steam only
Rice Qty Boiling Water
100
g
160
g
150
g
240
g
200
g
320
g
Steam with Microvave
Rice Qty Boiling Water
100
g
200
g
150
g
300
g
200
g
400
g
Do not cover. Place bowl on glass shelf in the
middle shelf position. Select program Rice. Enter the
weight of the rice only. Touch START. After cooking,
standing 5 to 10 minutes.
F0003BH70QP_OI.indd 34F0003BH70QP_OI.indd 34 2014/7/9 13:37:512014/7/9 13:37:51
– 35 –
To Cook Food Using
Auto Cook
This feature allows you to cook most of your favourite foods by setting the weight only. The oven determines
the power setting, then the cooking time automatically. Select the category of food and then just enter the
weight. Do not include the weight of any added water or the container weight.
For Menu without preheat, please operate as follows:
1
Touch Once.
2
Select desired menu.
Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.
3
Touch once.
Touch the Set key to verify the selection.
4
Select desired weight.
Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.
5
Touch Once.
The cooking time appears in the display window and begins to count down.
F0003BH70QP_OI.indd 35F0003BH70QP_OI.indd 35 2014/7/9 13:37:512014/7/9 13:37:51
– 36 –
For Menu with preheat, please operate as follows:
1
Touch Once.
2
Select desired menu.
Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.
3
Touch once.
Touch the Set key to verify the selection.
4
Select desired weight.
Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.
5
Touch Once.
Touch Start to preheat.
A “P” will appear in the display window. When the oven is preheated the oven will beep and the “P” will
À ash. Then open the door and place the food inside.
6
Touch Once.
The cooking time appears in the display window and begins to count down.
To Cook Food Using Auto Cook
(continued)
F0003BH70QP_OI.indd 36F0003BH70QP_OI.indd 36 2014/7/9 13:37:512014/7/9 13:37:51
– 37 –
To Cook Food Using Auto Cook
(continued)
Menu Weight
Accessory and
Recommended Container
22. Grill Chicken Pieces
400
g
(Econavi)
600
g
800
g
1000
g
-
-
grill tray in middle position
23. BBQ Meat Pieces
400
g
(Econavi)
600
g
800
g
1000
g
-
-
grill tray in middle position
24. Roast Chicken 1200
g
1500
g
2000
g
2500
g-
glass shelf in lower position
25. Roast Beef 500
g
1000
g
1500
g
2000
g
2500
g-
glass shelf in lower position
26. Roast Lamb 500
g
1000
g
1500
g
2000
g
2500
g-
glass shelf in lower position
27. Roast Pork 500
g
1000
g
1500
g
2000
g
2500
g-
glass shelf in lower position
28. Fresh Pizza* 200
g
400
g
600
g
800
g
-
-
metal tray in higher position
29. Frozen Pizza 300
g
400
g
500
g
600
g
-
-
grill tray in middle position
30. Fresh Crispy Top* 500
g
700
g
1000
g
1300
g
-
-
metal tray in lower position
31. Frozen Crispy Top* 400
g
600
g
800
g
1000
g
-
-
metal tray in lower position
32. Fruit Poached 250
g
500
g
750
g
1000
g
1500
g-
bowl without lid on À at table
33. Sponge Pudding 1 serv. 2 serv. 3 serv. 4 serv. -
-
bowl on À at table
34. Muf¿ ns* 12 ----
-
metal tray in lower position
35. Cookie 1 Level* 20 ----
-
metal tray in lower position
36. Cookie 2 Levels* 40 ----
-
grill tray in higher position/
metal tray in lower position
37. Frozen Potato Fries
200
(Econavi)
400 600 800 1000
-
grill tray in middle position
38. Fried Chicken
2 serv.
(Econavi)
4. serv. - - -
-
grill tray in middle position
39. Melt Butter 50
g
100
g
150
g
200
g
250
g
300
g
bowl on À at table
40. Melt Chocolate 50
g
100
g
150
g
200
g
250
g
300
g
bowl on À at table
41. Soften Ice Cream 200
g
500
g
1000
g
2000
g
-
-
bowl on À at table
42. Soften Cream Cheese 50
g
100
g
150
g
200
g
250
g
300
g
bowl on À at table
43. Deodorization
Cleaning Functions.
44. Drain Water
45. System Cleaning
46. Cavity Cleaning
NOTE:
1. * Preheat is necessary.
2. When you select an automatic program symbols will appear in the display to show the cooking mode that
will be used and the accessories that are needed.
3. If the temperature of the cavity is so high, auto cook feature can not be used. Display window will appear
“HOT”. Auto Cook feature can be used until the “HOT” disappears.
4. Cook according to the guideline on next page.
5. When you use Econavi, please put you food as below picture:
Put the food on the shadow area
grill tray
Working principle of ECONAVI in Auto Menu:
By means of top heater and microwave power combined, to supply concentrated heat ef¿ ciently on
food (which placed in the front row of the grill tray). It can help you save time and energy. That’s how
ECONAVI works
• Heating area refers to ef¿ cient working area at the ahead of the grill tray available for two serves.
ECONAVI indicator lamp will light up as soon as cooking begins.
Energy saving effect will vary depending on the food category, amount, and placement.
F0003BH70QP_OI.indd 37F0003BH70QP_OI.indd 37 2014/7/9 13:37:512014/7/9 13:37:51
– 38 –
22. Grill Chicken Pieces
(uses crispy grill)
Suitable for most cuts of chicken pieces. Each
chicken pieces should weigh between 100-250
g
each. Brush with oil and sprinkle with salt. Place
chicken pieces on grill tray in middle shelf position.
Select Auto Menu Grill Chicken Pieces, then select
the weight of the food, then touch
Start
. Do not use
plastic wrap or lid.
Note:
When you use Econavi, please put
food on the
shadow area. Please refer to page 37.
23. BBQ Meat Pieces
(uses crispy grill)
Allow you to roast meat skewer, chicken pieces or
seafood. Place marinated meat pieces on grill tray
in the middle shelf position. Select Auto Menu BBQ
Meat Pieces, then select the weight of the food, then
touch
Start
. Do not use plastic or lid.
Note:
When you use Econavi, please put
food on the
shadow area. Please refer to page 37.
24. Roast Chicken
(uses microwave + convection)
Use for roasting whole chickens that are unstuffed.
Wash and dry chicken, truss or tie legs. Brush the
surface of the skin with butter or oil and sprinkle with
seasoning if desired. Place chicken back-side down
on glass tray in the lower shelf position. During the
cooking time, the oven will ‘beep’ and prompt you
to turn over. Select Auto menu Roast Chicken, then
select the weight closest to the actual weight of the
chicken, and then touch
Start
. Do not use plastic
wrap or lid.
Note
: small sized chickens with stuf¿ ng can be
cooked using the setting one weight higher than
the actual weight. For example. To cook a 1300
g
chicken that has stuf¿ ng, use the 1500
g
setting even
though the total weight of the chicken with stuf¿ ng is
1300
g
.
25. Roast Beef
(uses convection only)
Suitable for roasting joints of beef such as rump,
bolar, ¿ llet, topside, rib eye. Choose roasting pieces
that are even in shape and if boneless have been
rolled and tied. Brush with oil and seasonings. Place
fat side up on glass shelf in the lower shelf position.
Select Auto Menu Roast Beef then select the weight
closest to the weight of the piece, and then touch
Start
. Do not use plastic wrap or lid.
26. Roast Lamb
(uses convection only)
Suitable for roasting joints of lamb, legs, boned and
rolled loin, rack of lamb and shoulder roasts. Brush
roast with oil and seasonings. Place fat side up on
glass shelf in the lower shelf position.
Select Auto Menu Roast Lamb, then select the
weight closest to the weight of the piece, and then
touch
Start
. Do not use plastic wrap or lid.
27. Roast Pork
(uses microwave + convection)
Suitable for roasting joints of pork, leg, boned and
rolled loin, rib roast and shoulder. Score rind, brush
with lemon juice and rub liberally with salt. Place
roast rind side up on glass shelf in the lower position .
Select Auto menu Roast Pork , then select the weight
closest to the weight of the meat , and then touch
Start
. Do not use plastic wrap or lid.
28. Fresh Pizza
(uses convection + grill)
Use for cooking fresh pizza either purchased or
home made.
Select Auto Menu Fresh Pizza, then select the
weight of the pizza (total weight of base plus topping
ingredients). See chart below for quantities.
Total Dough Ingredients
200
g
100
g
100
g
400
g
200
g
200
g
600
g
300
g
300
g
800
g
400
g
400
g
Touch
Start
to preheat the oven. Place assembled
pizza on the metal tray. When the oven is preheated,
place the metal tray in the higher shelf position.
Close door and touch
Start
.
29. Frozen Pizza
(uses crispy grill)
Allow you to bake frozen pizza. Place pizza on grill
tray in the middle shelf position. Select Auto Menu
Frozen Pizza, then select the weight of the pizza
(total weight of base plus topping ingredients). Touch
Start
. Do not use plastic wrap or lid.
Notes: No need to use aluminum foil or grease.
30. Fresh Crispy Top
(uses convection only)
Use for heating and crisping the top of foods like
pasta bake, macaroni cheese, cottage pie and
lasagna. All foods must be pre-cooked and cold.
Transfer crispy top to a similar sized heat proof
container. Select Auto menu Fresh Crispy Top then,
select the weight of food. Touch
Start
to preheat the
oven. Do not cover and place on metal tray in lower
shelf position after preheated. Allow standing for 2
minutes. Ensure food is hot before consuming.
To Cook Food Using Auto Cook
(continued)
F0003BH70QP_OI.indd 38F0003BH70QP_OI.indd 38 2014/7/9 13:37:522014/7/9 13:37:52
– 39 –
31. Frozen Crispy Top
(uses convection only)
Use for heating and browning the top of frozen
purchased savoury dishes like macaroni cheese,
shepherd’s pie and lasagna. All foods must be pre-
cooked and frozen. Transfer crispy top to a similar
sized heatproof container. Select Auto menu Frozen
Crispy Top then select the weight of food. Touch start
to preheat the oven. Do not cover and place it on
metal tray in the lower shelf position after preheated.
Allow standing for 2 minutes. Ensure food is hot
before consuming.
32. Fruit Poached
(uses microwave only)
Use for cooking fruits that would usually be stewed
or poached. Suitable for fruits such as rhubarb,
apples, stone fruits, pears, ¿ gs, pineapple, kiwi fruit
and berries. Trim and cut fruit into even sized pieces.
Place into a microwave safe container. See chart
below for quantities.
Fruit Water Sugar
250
g
125 ml ¼ cup
500
g
250 ml ½ cup
750
g
375 ml ¾ cup
1000
g
500 ml 1 cup
1500
g
750 ml 1½ cup
Stir to dissolve sugar. Spices can be added if
desired. Do not cover. Place dish onto the base of
the oven. Select Auto Menu Fruit Poached, then
select the weight of the fruit, and then touch
Start
.
When beep, stir during cooking.
33. Sponge Pudding
(uses microwave only)
For cooking individual steamed sponge puddings.
Use packet mixes available from supermarkets or
individual recipes. Not suitable for heavy fruit type
puddings. See chart below for 4 serv. quantities.
jam 2 teaspoons
butter 100
g
caster sugar Ҁ cup
eggs 2
self rasing À our ¾ cup
milk ¼ cup
Spoon jam into bottom of pudding bowl. Cream
butter and sugar in a separate bowl until light and
À uffy. Add eggs (one at a time), beating well after
each addition. Fold in À our alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and place pudding bowl onto the base of the
oven. Select Auto Menu Sponge Pudding, then
select the number of serves, and then touch
Start
.
Allow standing for 5 minutes before turning out.
34. Muf¿ ns
(uses convection only)
Ingredients:
muf¿ n cups 12
egg 50
g
melted butter 80
g
milk 120 ml
sugar 60
g
self raising À our 200
g
baking powder 12
g
Salt ½ teaspoon
dry fruit 50
g
Method:
Whisk eggs in a mixing bowl, next add milk and
butter and mix well. Leave aside. Sift sugar, À our,
baking powder and salt in a mixing bowl, and make
a well in the centre. Stir in milk mixture and dry fruit.
Leave aside for about ½ hour. Touch
Start
to preheat
the oven. Scoop batter into muf¿ n cup (Ҁ cup), place
muf¿ n on metal tray in lower shelf position after
preheated. Allow standing for 2 minutes. Ensure food
is hot before consuming.
35. Cookie 1 Level
(uses convection only)
Ingredient:
Egg 35
g
Plain À our 120
g
Butter 60
g
(room temperature)
Castor sugar 60
g
vanilla essence
Method:
Whisk the butter and sugar to be softened and
creamy with egg beater. Add beaten eggs and vanilla
essence and stir evenly. Gradually add sifted plain
À our and stir evenly with wooden spoon. Select the
program and touch Start key to preheat. Place the
aluminum foil on the metal tray. Cut the mixture to
cookie shape with 5 mm height and 13
g
each and
arrange into 4×5. After preheating, three beeps will
be heard. Put the metal tray on the lower shelves
quickly and touch Start key.
Notes:
1. Insure the butter be soft under room temperature
in advance.
2. Put the ingredients in a deep container to avoid
splash when whisking.
3. Arrange the cookies equidistantly and under
speci¿ ed volume for a better performance.
4. After preheating, place the metal tray on the
lower shelves immediately. If the door is opened
too long, it will affect the cooking result.
To Cook Food Using Auto Cook Menu
(continued)
F0003BH70QP_OI.indd 39F0003BH70QP_OI.indd 39 2014/7/9 13:37:522014/7/9 13:37:52
– 40 –
To Cook Food Using Auto Cook Menu
(continued)
36. Cookie 2 Levels
(uses convection only)
Ingredient:
Egg 75
g
Plain À our 240
g
Butter 120
g
(room temperature)
Castor sugar 120
g
vanilla essence
Method:
Whisk the butter and sugar to be softened and
creamy with egg beater. Add beaten eggs and vanilla
essence and stir evenly. Gradually add sifted plain
À our and stir evenly with wooden spoon. Select the
program and touch Start key to preheat. Place the
aluminum foil on the metal tray and grill tray. Cut the
mixture to cookie shape with 5 mm height and
13
g
each and arrange into 4×5. After preheating,
three beeps will be heard. Put the metal tray on the
lower shelf position and grill tray on the higher shelf
position quickly and touch Start key.
Notes:
1. Insure the butter be soft under room temperature
in advance.
2. Put the ingredients in a deep container to avoid
splash when whisking.
3. Arrange the cookies equidistantly and under
speci¿ ed volume for a better performance.
4. After preheating, place the metal tray on the
lower shelves immediately. If the door is opened
too long, it will affect the cooking result.
37. Frozen Potato Fries
(uses crispy grill only)
Use for cooking frozen pre-cooked potato products
like wedges, chips, gems, etc.
Select frozen potato fries, then select the weight of
the food. Spread the frozen product in a single layer
onto the grill tray place the grill tray onto the middle
shelf position. Close door and touch
Start
.
Note:
When you use Econavi, please put
food on the
shadow area. Please refer to page 37.
38. Fried Chicken
(uses crispy grill)
Lay out prepared chicken on grill tray in middle shelf
position. Select Fried Chicken and touch Start key.
Note:
When you use Econavi, please put
food on the
shadow area.
39. Melt Butter
(uses microwave only)
Remove wrapper, cut butter into 2 tbsp cube, and
place into a microwave safe dish. Melt with lid or
plastic wrap. Stir after cooking. If food needs more
time cooking or weight exceeds range, cook using
300 W for melting.
40. Melt Chocolate
(uses microwave only)
Remove wrapper and place chocolate into a
microwave safe dish. Cook without cover. During the
cooking time, the oven will ‘beep’ and prompt you to
stir. After heating, stir until completely melted. If food
needs more time cooking or weight exceeds range,
cook using 300 W for melting.
Note: Chocolate holds its shape even when softened.
41. Soften Ice Cream
(uses microwave only)
Remove wrapper and place in a microwave safe
bowl/dish. Soften without cover. If food needs more
time cooking or weight exceeds range, cook using
300 W for melting and softening. If food needs more
time cooking or weight exceeds range, cook using
300 W for softening.
42. Soften Cream Cheese
(uses microwave only)
Soften slightly without lid. If food needs more time
cooking or weight exceeds range, cook using 300 W
for melting and softening. If food needs more time
cooking or weight exceeds range, cook using 300 W
for softening.
F0003BH70QP_OI.indd 40F0003BH70QP_OI.indd 40 2014/7/9 13:37:522014/7/9 13:37:52
– 41 –
Cleaning Setting
Deodorization:
This feature is suitable for cleaning the particular smell from the microwave oven. (30 minutes is needed)
1
Touch once.
2
Select “Deodorization”.
Tapping “+”/“-” or swipe the slider bar until “Deodorization” appears in the display window.
3
Touch once.
Touch the Set key to verify the selection.
4
Touch .
The cooking time appears in the display window and begins to count down.
Drain water:
Water is pumped through the system to clean the pipes. The water is drained into the drip tray.
1
Add 100
g
of water to the water tank. Ensure drip tray is empty.
2
Touch once.
3
Select “Drain water”.
Tapping “+”/“-” or swipe the slider bar until “Drain water” appears in the display window.
4
Touch once.
Touch the Set key to verify the selection.
5
Touch .
The cooking time appears in the display window and begins to count down.
NOTE:
1. Only run this program with 100
g
of water in the tank.
2. Do not remove the drip tray during the drain water program. If the drip tray is removed during the
program, U12 is displayed and the program will stop.
3. Empty the drip tray and rinse with running water after the program has ¿ nished.
CAUTION:
If the Drain water program is used directly after a steam cooking program, hot water may be drained into the
drip tray.
F0003BH70QP_OI.indd 41F0003BH70QP_OI.indd 41 2014/7/9 13:37:522014/7/9 13:37:52
– 42 –
Cleaning Setting
(continued)
System cleaning
The ¿ rst stage of this program cleans the system with a citric acid solution. The second stage runs water
through the system to rinse the pipes.
1
Make a solution of 16
g
citric acid and 200
g
of water, add the solution to
the water tank. Ensure drip tray is empty.
2
Touch once.
3
Select “System cleaning”.
Tapping “+”/“-” or swipe the slider bar until “system cleaning” appears in the display window.
4
Touch once.
Touch the Set key to verify the selection.
5
Touch .
The cooking time appears in the display window and begins to count down. The program will run for
approx. 29 minutes.
6
After the program has paused, empty the drip tray and ¿ ll the steam tank
with water (to max level).
7
Touch .
Touch Start. The program will run for approx. 1 minute. Empty the drip tray after the program has ¿ nished.
Notes:
1. When
appears in the display, run the ‘system cleaning’ program.
2. If the system cleaning program is not used regularly, the pipe will get blocked and the steaming
performance will be less effective.
3. Do not remove the drip tray during the drain program. If the drip tray is removed during the program, U12
is displayed and the program will stop.
4. Empty the drip tray and rinse with running tap water after the program has ¿ nished.
F0003BH70QP_OI.indd 42F0003BH70QP_OI.indd 42 2014/7/9 13:37:522014/7/9 13:37:52
– 43 –
Cleaning Setting
(continued)
Cavity cleaning
This feature is available when the cavity is built up with fat or grease (20 minutes is needed).
1
Touch once.
2
Select “Cavity cleaning”.
Tapping “+”/“-” or swipe the slider bar until “cavity cleaning” appears in the display window.
3
Touch once.
Touch the Set key to verify the selection.
4
Touch .
The cooking time appears in the display window and begins to count down.
Notes:
1. Full the tank with water before using.
2. After cleaning, open the door and wipe with a damp cloth.
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
1
»
4
cup 60 ml
1
»
4
teaspoon 1 ml
1
»
3
cup 85 ml
1
»
2
teaspoon 2 ml
1
»
2
cup 125 ml 1 teaspoon 5 ml
2
»
3
cup 165 ml 2 teaspoons 10 ml
3
»
4
cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 20 ml
1
1
»
4
cups 310 ml 1
1
»
2
tbs 30 ml
1
1
»
2
cups 375 ml 2 tbs 40 ml
2 cups 500 ml 3 tbs 60 ml
3 cup 750 ml 4 tablespoons 80 ml
3
1
»
2
cups 875 ml
4 cups 1 litre
6 cups 1.5 litre
8 cups 2 litre
All recipes are tested using standard measurement that appear in the above chart.
F0003BH70QP_OI.indd 43F0003BH70QP_OI.indd 43 2014/7/9 13:37:522014/7/9 13:37:52
– 44 –
To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute
or 10 seconds timer or program delay start.
To Use as a Kitchen Timer.
To Set Standing Time.
To Set Delay Start.
NOTES
:
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the display
window will continue to count down.
2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to
prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in
the starting temperature could cause inaccurate results and/or food may deteriorate.
3. When using Standing time or Delay Start, it’s up to 2 power stages.
Touch once. Touch Start.
Time will count down
without oven operating.
Set desired amount
of standing time.
(up to 90 minutes)
Touch Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
Touch once.
Set the desired cooking
programme.
Touch Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
Set the desired
cooking
programme.
Set desired amount
of delay time.
(up to 90 minutes)
Touch once.
Set desired amount of time.
(up to 90 minutes)
F0003BH70QP_OI.indd 44F0003BH70QP_OI.indd 44 2014/7/9 13:37:522014/7/9 13:37:52
– 45 –
Care of your Microwave Oven
Turn the oven off and remove the power plug from the wall socket before cleaning.
Notes:
1. When using the Grill, Convection or cooking in the crispy grill mode, some foods may inevitably splatter
grease on to the oven walls. If the oven is not cleaned, occasionally it may start to “smoke” during use.
These marks will be more dif¿ cult to clean later.
2. After Grill, Convection or crispy grill cooking the ceiling and walls of the oven should be cleaned with
a soft cloth squeezed in soapy water. Particular care should be taken to keep the window area clean
particularly after cooking by Grill, Convection or crispy grill. Stubborn spots inside the oven can be
removed by using a small amount of microwave oven cleaner sprayed onto a soft damp cloth. Wipe onto
problem spots, leave for recommended time and then wipe off. This method can not be used to clean the
oven door.
DO NOT SPRAY DIRECTLY INSIDE THE OVEN.
A steam cleaner is not to be used for cleaning.
3. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could
adversely affect the life of the appliance and possibly result in a hazardous situation.
4. When it becomes necessary to replace the oven light, please consult the service center speci¿ ed by
Panasonic.
If steam accumulates inside or around the outside of
the oven door, wipe with a soft cloth. This may occur
when the microwave oven is operated under high
humidity conditions and in no way indicates malfunction
of the unit.
Do not use harsh abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of
the glass.
The outside oven surfaces should be
cleaned with a damp cloth. To prevent
damage to the operating parts inside
the oven, water should not be allowed
to seep into the ventilation openings.
Always clean the À at table
after cooling down with a mild
detergent and wipe to dry.
Keep the inside of the oven
clean. When food splatters or
spilled liquids adhere to oven
walls, wipe with a damp cloth.
Mild detergent may be used if
the oven gets very dirty. The use
of harsh detergent or abrasives
is not recommended.
Do not allow the Control Panel to
become wet. Clean with a soft,
damp cloth. Do not use detergents,
abrasives or spray on cleaners on
the Control Panel. After cleaning
touch Stop/Reset key to clear
display window.
1. Always keep the drip tray clean.
2. Clean and wipe dry after use.
3. After cleaning, re-connect the
drip tray to the plastic feet.
4. DO NOT USE A DISHWASHER
TO CLEAN THE DRIP TRAY.
After using, clean it with a mild
detergent or dishwasher.
Grill tray Glass shelf Trivet Metal tray
Drip tray
F0003BH70QP_OI.indd 45F0003BH70QP_OI.indd 45 2014/7/9 13:37:522014/7/9 13:37:52
– 46 –
Care of your Microwave Oven
(continued)
Cleaning the water tank
Clean with a soft sponge in water.
Remove the water tank and clean the
compartment where the water tank is inserted.
Open the water supply cap, remove the lid
and pipe cap and clean.
If the pipe cap is dif¿ cult to remove, wiggle from
side to side. When re-¿ tting, make sure that the
pipe faces down (see diagram).
The rubber seal and front of the tank can also be removed for cleaning.
Removing the rubber seal
Inside
(À at)
Outside
(protruding
side)
Ensure that the rubber seal is not inside out
when re-¿ tting. If the seal is not ¿ tted correctly
the lid will not close securely and it will leak.
Removing the front cover
1. Lightly twist the cover until the far side unclips.
2. Continue to twist until the near side unclips.
Re-¿ tting the front cover
1. Align the slots on the cover with the holes on
the tank.
2. Insert and push down until it clicks.
Notes
:
1. Clean the water tank at least once a week to prevent build up of limescale.
2. Do not use a dishwasher to clean the water tank or parts of the water tank.
Pipe Cap
Ensure it faces downwards
1
1
2
2
F0003BH70QP_OI.indd 46F0003BH70QP_OI.indd 46 2014/7/9 13:37:522014/7/9 13:37:52
– 47 –
PROBLEM
POSSIBLE CAUSE
REMEDY
Demonstration mode is designed for retail store display. Cooking and other functions will not operate during
the demonstration mode. If it seems there is a problem with the oven, contact an authorized Service Centre.
Oven will not turn on.
The oven is not plugged in
securely.
Remove plug from outlet, wait 10
seconds and re-insert.
Circuit breaker or fuse is tripped
or blown.
Reset circuit breaker or replace
fuse.
There is a problem with the
outlet.
Plug another appliance into the
outlet to check if the outlet is
working.
Oven will not start cooking.
Start
key was not touched after
programming
Touch
Start
key.
Another program has already
been entered into the oven.
Touch
Stop/Reset
key to cancel
the previous program and
program again.
The program has not been
entered correctly.
Program again according to the
Operating Instructions.
Stop/Reset
key has been
touched accidentally.
Program oven again.
The door is not closed
completely.
Close the oven door securely.
“HOT” appears in the display
window.
The cavity is overheated. Operate again after it cools down.
“COOL” appears in the
display window.
The fan is operating to cool the
electric components.
The word “COOL” will disappear
after the fan stops.
“U12” appears in the display
window.
Drip tray is loose or not in the
right position.
Replace the drip tray onto the
front legs of oven.
The “ ” appears in the
display Window.
The Child Lock was activated
by tapping
Start
key 3 times.
Deactivate Lock by tapping
Stop/Reset
key 3 times.
“DEMO MODE PRESS ANY
KEY” appears in the display
window.
The oven is under
demonstration mode.
Tap
Micro Power
key once,
Start
key 4 times and key
Stop/Reset
4 times.
The control panel keys do not
respond when tapped.
The oven may be in stand-by
mode.
Ensure the oven is plugged in.
Open and close the door to activate.
“H97”, “H98” or “H00”
appears in the display
window.
The display indicates a problem
with microwave generation
system.
Contact the speci¿ ed service
centre.
Before Requesting Service
"U14" appears in the display
window.
The water tank is empty. Full it with water.
F0003BH70QP_OI.indd 47F0003BH70QP_OI.indd 47 2014/7/9 13:37:532014/7/9 13:37:53
– 48 –
Before Requesting Service
(continued)
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
Some radio and TV interference might occur when you cook with the
microwave oven. This interference is similar to the interference caused
by small appliances such as mixers, vacuums, hair dryers, etc. It does
not indicate a problem with your oven.
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
During cooking, steam and warm air are given off from the food. Most
of the steam and warm air are removed from the oven by the air which
circulates in the oven cavity. However, some steam will condense on
cooler surfaces such as the oven door. This is normal.
I accidentally ran my
microwave oven without
any food in it.
Running the oven empty for a short time will not damage the oven.
However, we do not recommend this.
The oven has an odour and
generates smoke when
using Grill, Convection or
Crispy grill function.
It is essential that your oven is wiped out regularly particularly after
cooking by Crispy grill or Grill. Any fat and grease that builds up on the
roof and walls of the oven will begin to smoke if not cleaned.
Technical Speci¿ cations
Power Supply: 230 - 240 V, 50 Hz
Power Consumption*: Microwave 4.3 A 990 W
Grill 5.6 A 1330 W
Convection 5.7 A 1380 W
Power Requirement: (Maximum) 6.5 A 1570 W
Output*: Microwave 1000 W
Grill 1300 W
Convection 1350 W
Outside Dimensions (W x H x D): 494 mm (W) x 390 mm (H) x 438 mm (D)
Oven Cavity Dimensions (W x H x D): 410 mm (W) x 250 mm (H) x 320 mm (D)
Overall Cavity Volume: 32 L
Operating Frequency: 2450 MHz
Uncrated Weight: Approx. 20.6 k
g
* IEC Test Procedure
Speci¿ cations subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the
identi¿ cation plate on the microwave oven.
F0003BH70QP_OI.indd 48F0003BH70QP_OI.indd 48 2014/7/9 13:37:532014/7/9 13:37:53
– 49 –
Panasonic Warranty
(for Australia)
F0003BH70QP_OI.indd 49F0003BH70QP_OI.indd 49 2014/7/9 13:37:532014/7/9 13:37:53
– 50 –
Panasonic Warranty
(for New Zealand)
F0003BH70QP_OI.indd 50F0003BH70QP_OI.indd 50 2014/7/9 13:37:542014/7/9 13:37:54
– 51 –
Quick Guide to Operation
Feature How to Operate
To Set Clock
(
page 13)
Tap twice Touch onceSet time of day.
To Set/Cancel Child
Safety Lock
(
page 13)
To set
3 times. Display
To Cancel
3 times. Display
or
To Cook/Reheat/
Defrost by Micro
Power & 300 W +
Steam and Time
Setting
(
page 15)
Once Select power level
Set time
Once
Once
To Use Turbo
Defrost Key
(
page 16)
Once OnceSelect weight
To Use Grill
(
page 18)
Once Select power level
Once
Set time
Once
To Use Crispy grill
( page 19)
Once Set time Once
F0003BH70QP_OI.indd 51F0003BH70QP_OI.indd 51 2014/7/9 13:37:542014/7/9 13:37:54
– 52 –
Quick Guide to Operation
(continued)
To Use Convection
(
page 20-22)
Once Set temperature
Set time
Once
Once
Without Preheating:
Once Set temperature
Set time
Once
OnceOnce
With Preheating:
After Preheat
Put food into
the oven
Once Set 40 °C
Set time
Once
Once
Ferment:
To Use Steam only
(
page 23)
Once Select power level
Set time
Once
Once
F0003BH70QP_OI.indd 52F0003BH70QP_OI.indd 52 2014/7/9 13:37:542014/7/9 13:37:54
– 53 –
Quick Guide to Operation
(continued)
To Use Steam Plus
( page 25-26)
Once Set temperature
Set time
Once
Once
Without Preheating:
Once Set temperature
Set time
Once
OnceOnce
With Preheating:
After Preheat
Put food into
the oven
To Use Steam Shot
(
page 27)
(
)
Set and operate
the desired
program.
As required during operation,
hold steam for 2 seconds and
1 minute steam will be added.
If you want to add 2 or 3 minutes,
tap Steam key once or twice
within 3 seconds after step 2.
Optional
To Cook using the
Recipe Store
(
page 29)
Once select Menory number
Set the desired
cooking programme
Once
Once
To set:
Once
select Menory number
Once
Once
To start:
To Cook using
Sensor Cook/
Reheat
(
page 30)
Once
Select menu
Once
More/Less
Once
( )
Optional*
F0003BH70QP_OI.indd 53F0003BH70QP_OI.indd 53 2014/7/9 13:37:542014/7/9 13:37:54
– 54 –
Quick Guide to Operation
(continued)
To Cook using
Steam Cook.
(
page 32)
Select weight
Once
Once Select menu Once
To Cook using Auto
Cook
(
page 35-36)
Once Select menu
Once
Select weight
Once
Without Preheating:
Once Select menu
OnceSelect weight
Once
With Preheating:
Once
After Preheat
Put food into
the oven
To Use as a Kitchen
Timer
(
page 44)
Once Set time Once
To Set Standing
Timer
(
page 44)
Once Set time
Set the desired
cooking programme
Once
To Set Delay Start
(
page 44)
Once Set time
Set the desired
cooking programme
Once
F0003BH70QP_OI.indd 54F0003BH70QP_OI.indd 54 2014/7/9 13:37:542014/7/9 13:37:54
– 55 –
Microwave Recipe Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
fast and even cooking. Some of these techniques
are similar to those used in conventional cooking, but
because microwaves produce heat very quickly these
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Food Characteristics
Size and Quantity
Small portions cook faster than large portions. As
you increase the quantity of food you put into the
microwave oven, you must also increase your cooking
time. The microwave oven has the same power
regardless of quantity; thus the power is divided
between more items and so it takes longer to cook.
As a general guide, if you double the quantity of food
suggested in the recipe, add half the time suggested
again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate
for irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and the meat next to
these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
Key to Symbols Used in Recipes
Grill
Crispy grill
Convection
Steam only
Steam combine with Microwave
Steam shot
Auto Menu
Sensor Menu
No symbol Microwave only
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it
is easier to add time to undercooked food. Once the
food is overcooked, nothing can be done. For each
recipe, an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of
poultry, it is a good idea to turn poultry over once to
ensure more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, steak or
chops. Rearrange pieces from the centre to the edge
of the dish.
Cooking in Layers
This microwave oven is not designed to cook more
than 1 layer of food. Cooking in 2 layers may not
always be successful, it takes longer and may be
uneven. You can successfully reheat two dinner
plates of food at one time but remember to increase
the reheating time and use a microwave warming
rack.
Piercing of Foods
Pierce the skin or membrane of foods such as whole
potatoes when cooked whole in the microwave oven.
This allows steam to escape. If the skin has not been
pierced, food may burst.
Cured Meats
Cured meats may overcook in some areas due to
the high concentration of salts used in the curing
process. So take care when cooking different brands
of bacon as cooking times may vary slightly.
Soups
Use a bowl and stir before heating and at least
once through reheat time and again at the end.
F0003BH70QP_CB.indd 55F0003BH70QP_CB.indd 55 2014/7/9 13:33:432014/7/9 13:33:43
– 56 –
Microwave Recipe Techniques
Techniques for Preparation
Covering
Covering food minimizes the microwave cooking
time.
Because microwave cooking is done with time and
not direct heat, the rate of evaporation cannot be
easily controlled. However, this can be corrected by
using different materials to cover dishes. Plastic wrap
is the best substitute for a lid as it creates a tighter
seal and so it retains more heat and steam. Wax
paper and paper towels hold the heat in but not the
steam. These materials also prevent splattering. Use
a paper towel, wax paper or no cover when steam is
not needed for tenderising.
Browning
Meats and poultry, when cooked longer than 10 to
15 minutes, will brown from their own fat. Foods
cooked for shorter periods of time can be aided with
the help of a browning sauce, worcestershire sauce
or soy sauce. Simply brush one of these sauces over
meat or poultry before cooking. Baked goods do not
need long cooking time and therefore, do not brown.
When cakes or cupcakes are iced, no one will notice
the visual difference. For cakes or cupcakes, brown
sugar can be used in the recipe in place of caster
sugar or the surface can be sprinkled with dark
spices before baking.
Standing Time
The moisture molecules continue to vibrate in
the food when the microwave oven has turned
itself off. After all, the molecules were vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves whether in or
outside your microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to ¿ nish cooking.
The amount of standing time varies with the size
and density of the food. In meat cookery, the internal
temperature will rise between 5 °C and 10 °C if
allowed to stand covered for ten to ¿ fteen minutes.
Casserole and vegetables need shorter standing
time, but this time is necessary to allow foods to
complete cooking in the centre without overcooking
on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the ¿ rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, time are reduced considerably.
For example, a chicken which takes 1 hour to cook
in a moderate oven will take 15 to 20 minutes on 800
W in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to ¿ nish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
to two thirds, e.
g
. 1 cup (250 ml) should be reduced
to
1
»
2
cup (125 ml).
• Add more thickening such as À our or cornÀ our to
sauces and gravies if you do not reduce the liquid.
• Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
• Do not salt meats, poultry or vegetables before
cooking; otherwise, they will toughen and dry out.
• If one ingredient takes longer to cook than the
others, pre-cook it in the microwave oven ¿ rst.
Onion, celery and potato are examples.
• When cooking meat or vegetables, omit any oil or
fat that would have been used in a conventional
recipe for browning.
• Reduce leavening agents for cakes by one quarter
and increase liquids by one quarter.
• Biscuits require a stiff dough. Increase À our by
about 20 percent. Substitute brown sugar for white
sugar and use biscuit recipes that have dark spices
or require icing. Because of the short cooking time,
biscuits don’t have time to brown. Chill dough for
half an hour before baking. This produces a crisper
biscuit. Bake biscuits on a glass tray lined with
greaseproof paper.
• Since microwaves penetrate foods about two
centimetres from the top, bottom and sides,
mixtures in round shapes and rings cook more
evenly. Corners receive more energy and may
overcook.
• Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on
a conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casserole, stews, baked chicken,
¿ sh and vegetable dishes. The results from foods
such as grilled meats, cooked soufÀ es or two-crust
pies could be less than satisfactory. Never attempt to
deep fry in your microwave oven.
F0003BH70QP_CB.indd 56F0003BH70QP_CB.indd 56 2014/7/9 13:33:442014/7/9 13:33:44
– 57 –
Microwave Recipe Techniques
Menu Planning for Microwave Cooking
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need
last minute cooking or attention at the same time.
The special features of microwave cookery make
it easy to serve meals with everything piping hot.
Cooking of some foods may be interrupted while you
start others, without harming the nutritional value or
À avour of either.
A recipe which requires standing time can be
microwaved ¿ rst and another food cooked while it
stands. Dishes prepared in advance can be reheated
brieÀ y before serving.
It does take some experience and time to cook with
con¿ dence. Microwaves are fast so you will have to
do some experimenting. You might ¿ nd you will use
your conventional range in conjunction with your
microwave oven. For example, while cooking the
roast in the microwave oven, you can be cooking the
vegetables and gravy on the range top. This can also
be done the other way around. Prepare your meals
as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices,
stock and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get a
bit behind time. Don’t worry. Dinner servings may be
suitably reheated on 800 W, for 1 to 2 minutes per
serving.
If you prefer not to use foil, cover food with saucepan
lids. A metal lid will retain the heat for at least 15
minutes.
Meanwhile, how can you cook all the vegetables
at the same time? Simply place potatoes and
pumpkin in one dish and less dense vegetables
such as broccoli, cabbage, cauliÀ ower, beans and
peas in another. Sprinkle greens with water. Cover
with a lid or plastic wrap. Cook on 1000 W for
approximately 10 to 15 minutes for a serving for four
people. Remember, if you increase the quantity of
vegetables, increase the cooking time. Fresh and
frozen vegetables can be mixed on a vegetable
platter, but remember the latter are not as dense as
fresh vegetables, as they have been blanched before
freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Handy Hints and Tips
• To blanch (1 cup) nuts, place in a pie plate. Cover
with hot tap water and heat on 1000 W for 2 to
3 minutes. Rinse in cold water and rub between
sheets of paper towel to remove skins.
• To toast coconut, place half a cup on a paper towel,
and cook on 1000 W for 1 to 2 minutes, stirring
occasionally.
• To make buttered breadcrumbs, combine 1 cup
breadcrumbs and 2 tablespoon butter and heat on
1000 W for 1 to 2 minutes, stirring occasionally.
• When heating 100
g
baby food, select 1000 W for
15 to 30 seconds, depending on the amount of
food or liquid and the starting temperature of it. Test
temperature before serving or further heating.
• For an added touch at dinner parties, steam your
own hand towels. Saturate in cold water, wring
and place on a plate. Heat on 1000 W for 1 to 2
minutes.
• To soften cream cheese or butter, place in oven on
270 W for ½ to 1 minutes per ½ cup.
• Refrigerated cheese (250
g
) can be heated to room
temperature on 600 W for ½ to 1 minute, depending
on size.
• When having a barbecue, partially cook food in
the microwave, season and ¿ nish cooking on the
barbecue.
• To melt chocolate, place 100
g
broken chocolate
in a 4 cup glass jug and heat on 600 W for 2 to 3
minutes. As chocolate holds its shape after heating,
stir and stand before adding extra time to cooking.
• To remove oven odours, combine ½ teaspoon
vanilla essence with 1 cup water in a small bowl
and heat on 1000 W 4 to 5 minutes. Wipe oven
interior with a damp cloth.
• To toast 1 cup almonds place onto a plate and heat
on 1000 W for 2 to 3 minutes, stirring every minute.
• To dry herbs, arrange ½ cup of leaves evenly on
paper towel. Place a mug of water into the oven
next to the herbs and cook on 1000 W for 1 to 3
minutes, or until dry and crumbly. Check herbs
frequently as timing may vary with different herbs.
Please note that herbs dry and crumble on standing
outside the microwave oven.
• To soften dried fruit, place 1 cup of dried fruit into
a small bowl. Add 2 tablespoon of water, cover
with plastic wrap and cook on 1000 W for 2 to 3
minutes.
• To skin tomatoes, place 1 cup of hot tap water in
a 2 to 3 cup jug or bowl and heat on 1000 W for
1½ minutes or until boiling. Add 1 tomato and heat
for a further 20 to 30 seconds, remove and repeat
procedure with remaining tomatoes. The skin will
be loosened and easily removed.
• To dry fresh breadcrumbs (1 cup), spread on the
base of a plate and heat on 1000 W for 2 to 3
minutes, stirring twice during heating.
F0003BH70QP_CB.indd 57F0003BH70QP_CB.indd 57 2014/7/9 13:33:442014/7/9 13:33:44
– 58 –
Breakfast Basics
B
ACON
Serves: 1 to 2
Ingredients:
2 rashers bacon
Method:
1. Place rashers between two sheets of paper towel
on a dinner plate.
2. Cook on 1000 W for 1½ to 2 minutes.
B
ACON AND
E
GG IN A
C
UP
Serves: 1
Ingredients:
2 slices bacon
1 × 60
g
egg
1 tablespoon grated cheddar cheese
Method:
1. Place bacon on a dinner plate between 2 sheets
of paper towel cook on 1000 W for 40 seconds to
1 minute.
2. Wrap bacon around the inside of a 1-cup ramekin
dish. Crack egg into centre of dish and pierce
with tooth pick. Cover and cook on 600 W for
50 to 70 seconds. Sprinkle with grated cheese.
M
UESLI
Makes: 4 cups
Ingredients:
ѿ cup honey
2 tablespoon butter
2 cups rolled oats
½ cup unprocessed bran
½ cup shredded coconut
ѿ
cup nuts, chopped
ѿ cup sunÀ ower seeds
½ cup dried mixed fruit
Method:
1. Warm honey and butter in a large dish on 1000 W
for 1 to 1½ minutes.
2. Add dry ingredients except dried fruit and mix
well. Cook on 1000 W for 5 to 6 minutes, stir
halfway through cooking.
3. Stir in dried fruit and allow to cool completely
before storing in an airtight container.
C
HEESY
H
AM
O
MELETTE
Serves: 1 to 2
Ingredients:
3 eggs, separated
2 tablespoon milk
salt and pepper
¼
cup grated cheese
50
g
ham, cut into strips
40
g
onion, ¿ nely sliced
butter for greasing
Method:
1. Beat egg yolks, with milk and salt and pepper in
a bowl. In a separate bowl, beat egg whites until
soft peaks form. Gently fold egg whites through
yolk mixture with cheese, ham and onion.
2. Place onto a well greased dinner plate. Cook on
600 W for 5 to 6 minutes. Stand for 2 minutes
before folding in half to serve.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 × 60
g
eggs
¼ cup hot tap water
dash of vinegar
pinch of salt
Method:
1. Place ¼ cup of water, dash of vinegar and pinch
of salt into 2 small ramekin dishes or small glass
bowls. Cook water on 1000 W for 40 seconds.
2. Break egg into boiling water and with a toothpick
pierce egg yolk twice and egg white several
times. Cover dish with plastic wrap and cook on
800 W for 40 to 60 seconds.
3. Stand covered for 1 minute before serving.
Note
: The size of the egg will alter cooking time.
CAUTION!
Boiled Eggs
: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Cheesy Ham Omelette
F0003BH70QP_CB.indd 58F0003BH70QP_CB.indd 58 2014/7/9 13:33:442014/7/9 13:33:44
– 59 –
Breakfast Basics
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
2 × 60
g
eggs
2 tablespoon milk
pinch salt
Method:
1. In a 1-litre dish, beat eggs lightly with a whisk.
Add milk and salt and whisk until well combined.
2. Cover dish with plastic wrap and cook on 800 W
for 1 minute.
3. Stir eggs and cook for a further 1 to 1½ minutes.
Stand covered for 1 minute before serving.
P
ORRIDGE
Serves: 1
Ingredients:
¼ cup quick cooking oats
Ҁ
cup water
¼ teaspoon salt
Method:
1. Combine all ingredients in a breakfast bowl. Cook
on 1000 W for 1 minute, stir, then cook on 600 W
for 1 minute.
2. Let stand 1 to 2 minutes before serving. Top as
desired with sugar or spices.
H
OT
L
EMON AND
H
ONEY
D
RINK
Makes: 1
Ingredients:
½ lemon, juiced
1 tablespoon honey
1 cup (250 ml) water
Method:
1. Mix all ingredients in a 2-cup heatproof jug. Cook
on 1000 W for 2 to 3 minutes. Stir well.
T
EA
Serves: 1
Ingredients:
1 cup (250 ml) tap water
1 tea bag
Method:
1. Pour water into a heatproof cup. Cook on 1000 W
for 1 to 2 minutes. Stir, then submerge tea bag
in water. Stand until desired strength is reached.
Remove tea bag. Add milk and sugar if desired.
Stir.
C
OFFEE
Serves: 1
Ingredients:
1 cup (250 ml) water
1 teaspoon instant coffee
Method:
1. Pour water into a heatproof cup. Add coffee. Stir.
Cook on 1000 W for 1 to 2 minutes. Add milk and
sugar if desired. Stir.
H
OT
C
HOCOLATE
Makes: 1 cup
Ingredients:
2 teaspoon drinking chocolate
1 teaspoon sugar (optional)
2 tablespoon water
¾ cup (185 ml) milk
Method:
1. Combine chocolate, sugar and water in a
heatproof cup. Cook on 1000 W for 10 to
15 seconds.
2. Stir in milk. Cook on 800 W for about 1 minute.
S
EAFOOD
T
OAST
Ingredients:
50
g
prawns (peeled)
50
g
cuttle¿ sh (small cut)
certain amount salt, aginomoto, green onion
and butter
2 pieces sliced bread
4 teaspoon tomato sauce
50
g
mozzarella cheese
Method:
1. Put prawns, cuttle¿ sh. salt, butter, aginomoto and
green onion into a microwave safe container and
stir, cook for 1½ minutes on 1000 W, put aside
after dehydrated.
2. Apply tomato sauce on the top of the bread,
spread mozzarella cheese evenly on it, add some
peeled prawns and cuttle¿ sh cut, and add the
rest cheese.
3. Put the bread at the center of the metal tray in
higher shelf position. Select Grill 1, and cook for
6 to 7 minutes or until the cheese are completely
melted.
F0003BH70QP_CB.indd 59F0003BH70QP_CB.indd 59 2014/7/9 13:33:442014/7/9 13:33:44
– 60 –
Breakfast Basics
F
RENCH
T
OAST
Ingredients:
1 bar french loaf
70
g
butter (melted)
10
g
garlic (chopped)
3
g
dried caraway
a little salt
Method:
1. Cut the french loaf into 2 cm slices. Stir butter,
garlic, caraway and salt in a dish and mix them well.
2. Apply garlic sauce on the top of the bread and put
it on the metal tray in higher shelf position. Select
Grill 1, cook for 5 to 6 minutes to golden brown.
G
RILLED
C
HEESE ON
T
OAST
Serves: 2 to 4
Ingredients:
4 slices bread
butter for spreading
4 slices tasty cheese
Method:
1. Place bread on metal tray in higher shelf position
and cook one side of bread on Grill 1 for 5 minutes.
2. Spread untoasted side with butter and top with
cheese slices. Cook on Grill 1 for 3 to 5 minutes.
F
RENCH-STYLE STEAMED EGG WITH BACON
AND VEGETABLES
Ingredients:
20g spinach
2 small tomatoes
1 piece bacon
2 eggs (100g without shells)
½ cup milk
moderate salt, pepper
200g natural cheese
(mozzarella, for pizza)
Method:
1. Cut the spinach into 1 cm wide pieces. Remove
the stalks of small tomatoes, and cut vertically into
4 equal parts. Cut bacon into 5 mm wide pieces.
2. Put eggs into a bowl, add milk, salt and pepper,
then stir and sieve well.
3. Place half of 1 with natural cheese into each of
the 2 heat-resistant containers with a diameter of
approximately 9 cm, and then add egg mixture
prepared in 2.
4. Pour water into the tank before cooking. Place
onto the grill tray as shown in the illustration;
place the grill tray in the middle shelf position.
Select steam 1 for 9 minutes, and then select
300 W + steam for 2½ minutes.
H
ANDMADE
S
AUSAGES
Ingredients:
200
g
meat mince
4 sheets baking paper (30 x 10 cm)
A:
200
g
onion (chopped)
½ teaspoon ground garlic
1½ tablespoon milk
1 tablespoon corn starch
½ teaspoon salt
moderate common sage
moderate coarsely ground pepper
1 teaspoon olive oil
Method:
1. Place meat and A into the bowl, stir until it
becomes sticky, and then divide into 4 equal
parts.
2. Grease hands with butter (not listed in the
ingredients), place ingredient from 1 onto plastic
wrap strip by strip, shape into strips of 20 cm
thick. Remove the plastic wrap, wrap with baking
paper, and then twist both ends tight.
3. Pour water into the tank before cooking. Place 2
on the center of the grill tray in the higher shelf
position. Select steam 1 for 7 minutes, and then
select 300 W + Steam for 6 minutes.
4. Remove the baking paper after heating.
French-style Steamed Egg with Bacon and Vegetables
F0003BH70QP_CB.indd 60F0003BH70QP_CB.indd 60 2014/7/9 13:33:442014/7/9 13:33:44
– 61 –
Soups, Snacks and Starters
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2½ cups green split peas
850
g
smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
1. Wash split peas and place in a 2-litre bowl with
1-litre of water. Cover and allow soaking for
8 hours or overnight.
2. Remove rind from ham hock and discard. Cut
meat away from the bone and roughly chop.
Reserve bone.
3. Drain peas and place into a 5-litre microwave-safe
dish. Add ham bone, chopped ham, onion, thyme,
bay leaf and chicken stock. Cook uncovered on
1000 W for 15 minutes. Reduce power to 600 W
and cook for 15 minutes. Skim top of soup and
cook on 600 W for a further 30 minutes.
4. Remove ham bone and bay leaf and stir in frozen
peas. Cook on 600 W for 10 minutes. Blend half
the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500
g
bacon bones and 250
g
of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
M
USHROOM
S
OUP
Serves: 4
Ingredients:
1 tablespoon butter
250
g
mushrooms, sliced
1 tablespoon À our
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
1. Place butter and mushrooms in a 2-litre casserole
dish. Cover partly and cook on 1000 W for 5
minutes.
2. Add À our, stock, wine and mustard to mushrooms
and mix well. Cover and cook on 1000 W for
6 to 8 minutes, stirring halfway through cooking.
3. Add cream and cook on 1000 W for a further 2
minutes. This soup can be pureed if preferred.
C
HICKEN AND
V
EGETABLE
S
OUP
Serves: 4
Ingredients:
1 medium onion, diced
1 clove garlic, crushed
750
g
soup vegetables, diced
1-litre chicken stock
½ cup arborio rice
1 bay leaf
400
g
cooked chicken meat
Method:
1. Place onion and garlic into a 3-litre
microwave-safe bowl. Cook on 1000 W for
1 minute.
2. Add vegetables, cover and cook on 1000 W for
10 minutes, stir halfway through cooking.
3. Remove covering and add chicken stock and bay
leaf. Cook on 1000 W for 10 minutes.
4. Stir in rice and cook for a further 10 minutes.
5. Remove bay leaf and add diced chicken. Heat on
1000 W for 5 minutes.
P
UMPKIN
S
OUP
Makes: 2 to 4
Ingredients:
1
kg
pumpkin
1 diced onion
1 teaspoon curry powder
2 cups chicken stock
Method:
1. Peel pumpkin and remove seeds. Dice pumpkin
into 3 cm pieces.
2. Place pumpkin, onion and curry powder in a 3-litre
casserole dish. Cover and cook on 1000 W for
15 minutes.
3. Add stock. Cover and cook on 1000 W for
15 minutes.
4. Cool slightly. Puree pumpkin and liquid in a
blender or food processor.
Pumpkin Soup
F0003BH70QP_CB.indd 61F0003BH70QP_CB.indd 61 2014/7/9 13:33:452014/7/9 13:33:45
– 62 –
Soups, Snacks and Starters
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200
g
fresh Singapore noodles
12 (200
g
) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped fresh ginger
2 tablespoon soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoon dried onion (optional)
Method:
1. Place all ingredients except bok choy, bean
sprouts and dried onion in a 4-litre casserole dish
and cook on 1000 W for 16 to 18 minutes, stir
half way.
2. Add bok choy and cook on 1000 W for 2 minutes.
Serve in individual bowls topped with bean
sprouts and dried onion.
Hints:
1. To cook a single chicken breast. Place onto a
dinner plate. Cover and cook on 800 W for 3 to
4 minutes.
2. To reheat a single portion of soup. Place in a
microwave-safe dish and cook on 800 W for 2 to
3 minutes.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
4 (1
kg
) large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoon dried thyme
3 cups hot chicken stock
1 teaspoon salt and pepper
250 ml cream
Method:
1. Place potatoes, leeks, thyme and chicken stock
in a 3-litre casserole dish. Cover and cook on
1000 W for 22 to 25 minutes.
2. Cool slightly. Puree potato mixture in a food
processor or blender, adding salt, pepper and
cream. Return to dish. Cook on 800 W for 4 to 6
minutes. Serve hot, in individual bowls.
C
RAB AND
C
ORN
S
OUP
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 onion, ¿ nely chopped
425 ml boiling chicken stock
300
g
can creamed corn
salt and pepper
170
g
can crabmeat, drained
150 ml milk
3 tablespoon cream
chopped parsley for garnish
Method:
1. Place oil and onion in a 3-litre casserole dish.
Cover and cook on 1000 W for 3 to 4 minutes.
2. Add chicken stock, corn, salt and pepper. Cook
on 1000 W for 5 minutes.
3. Add crabmeat and milk and mix well. Cook on
1000 W for 3 minutes.
4. Stir in cream and sprinkle with parsley. Serve.
S
PICY
T
OMATO
S
OUP
Serves: 4
Ingredients:
1 onion, sliced
2 small red chillies, chopped
2 cloves garlic, crushed
800
g
can tomato pieces
1 tablespoon tomato paste
1½ cups chicken stock
1 teaspoon dried oregano
salt and pepper
Method:
1. Place onion, garlic and chillies in a 3-litre dish
and cook on 1000 W for 1 to 2 minutes.
2. Add tomatoes and tomato paste and cook on
1000 W for 8 to 10 minutes.
3. Pour in the stock and oregano. Cover and cook
on 1000 W for 15 minutes.
4. Purée in a food processor or blender if desired.
Season to taste with salt and pepper. Serve in
individual soup bowls.
H
EALTHY
P
EAR
S
OUP
Ingredients:
350
g
pork rib (blanched in hot water)
3 pears (cut, with skin)
20
g
sweet almond
10
g
bitter almond
30
g
dried scallop (soaked)
1 honey date
10
g
wolfberry
10
g
ginger (sliced)
1 litre water
salt to taste
Method:
1. Place above ingredients in a microwave safe
casserole, covered partially. Set to 800 W for
20 minutes.
2. Continue to cook on 440 W for 90 minutes. (Stir
at ½ total time) Lastly add salt to taste.
F0003BH70QP_CB.indd 62F0003BH70QP_CB.indd 62 2014/7/9 13:33:452014/7/9 13:33:45
– 63 –
Soups, Snacks and Starters
P
OTATO AND
C
ORN
S
OUP
Serves: 6 to 8
Ingredients:
6 rashers bacon, rind removed
1 onion, thinly sliced
500
g
potatoes, peeled and diced
4 cups chicken stock
1 can (440
g
) creamed corn
2 tablespoon À our, mixed with a little stock
½ teaspoon thyme
pepper
Method:
1. Chop bacon and place in a 4-litre dish. Cook on
1000 W for 4 minutes. Remove bacon from dish,
and set aside.
2. Add onion and potatoes to dish and cook on
1000 W for 10 to 12 minutes.
3. Add stock and cook on 1000 W for a further 8 to
10 minutes.
4. Mix À our with 2 tablespoon of cold water to make
a thin paste, and add to dish with corn, thyme and
bacon. Cook on 1000 W for 6 to 8 minutes. Stir
halfway through cooking. Season with pepper.
S
TEAM
R
OASTED
B
EEF AND
B
EAN
S
OUP
Serves: 2
Ingredients:
100
g
thinly sliced beef
60
g
boiled white kidney beans
(or boiled soybeans)
30
g
sweet pepper
30
g
(1/6) onion (thinly sliced)
40
g
celery (thinly sliced)
40
g
cheese(Camembert cheese)
moderate powdered cheese
A:
2 pieces garlic (thinly sliced)
1 piece rosemary
1 teaspoon Chinese spirits
1 teaspoon olive oil
¼ teaspoon salt
moderate roughly ground pepper
B:
ѿ teaspoon dried stock powder
50 ml hot water
¼ teaspoon salt
moderate pepper
Method:
1. Marinate beef with A (let it sit for 10 minutes to
À avor). Wash the white kidney beans quickly with
water and chop sweet peppers into 1 cm cubes.
2. Put half the onion, celery, beef (try not to
overlap), white kidney beans, sweet pepper, in
the microwave safe casserole, and then spread
on shredded cheese.
3. Pour water into the tank before cooking. Put 2
into B, and sprinkle on cheese powder. Place the
casserole on the center of the grill tray into the
higher shelf position. Select steam 1 for
3 minutes, and then select 300 W + steam for
3 minutes. Finally, select 800 W for 4 minutes.
F
ISHERMAN
S
EAFOOD
S
OUP
Serves: 2
Ingredients:
moderate salt
moderate pepper
1 tablespoon olive oil
½ teaspoon stock powder
100
g
clam (sand already spitted)*
1-2 piece lemon (already sliced into
half-moon shape)
50
g
tomato
1 teaspoon thyme (dried)
A:
2 piece white¿ sh meat
(80
g
each boneless piece)
2 shrimp
1 piece garlic
60
g
mushroom (assorted honshimeji,
brown swordbelt, À ammulina)
Method:
1. Cut one piece of ¿ sh into 4 equal sizes. Remove
the shells and intestines from the shrimp. Slice the
garlic, cut open the mushrooms into appropriate
size. Place A in a bowl, add salt and pepper.
Sprinkle with olive oil and stir evenly (leave it
standing for 10 minutes for a stronger À avor).
2. Place 1 at the outer side of the grill tray into the
higher shelf position. Select crispy grill and cook
for 12 minutes.
3. Put two cups of boiled water into the Microwave
safe casserole, and dissolve the soup stock in
the water. Add in clams and lemon, cook on
1000 W for 8 minutes, or until the clams open up,
and then À avor with salt and pepper.
4. Serve 2 in a dish, decorated with 1 cm minced
tomato and thymes. Place on top the clams and
lemon from 3, and pour in the soup.
Potato and Corn Soup
F0003BH70QP_CB.indd 63F0003BH70QP_CB.indd 63 2014/7/9 13:33:452014/7/9 13:33:45
– 64 –
Soups, Snacks and Starters
C
RISPY
F
OCACCIA
F
INGERS
Serves: 4 to 6
Ingredients:
1 focaccia bread
(approximately 20 cm square)
50
g
butter, softened
1 tablespoon mixed dried herbs
Method:
1. Cut the focaccia through the centre. Spread with
combined butter and herbs. Cut into 2 cm wedge
shaped pieces.
2. Place on metal tray into higher shelf position.
Cook on Grill 1 for 4 to 5 minutes or until crisp
and brown.
C
ROUTONS
Serves: 4 to 6
Ingredients:
4 tablespoon butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
1. Melt butter on 600 W for 1 minute. Cut bread into
1 cm cubes. Combine melted butter and herbs,
pour over bread cubes.
2. Mix well and place onto metal tray in middle shelf
position. Cook on Grill 1 for 10 to 12 minutes,
turning halfway through cooking.
P
ITA
C
HIPS
Serves: 4 to 6
Ingredients:
2 lebanese bread rounds
2 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
Method:
1. Preheat oven to 180 °C.
2. Split bread in half horizontally, cut into triangles.
Combine remaining ingredients in a small bowl.
Brush one side of the bread with this mixture.
3. Place bread slices on metal tray in lower shelf
position. Bake for 6 to 8 minutes, or until lightly
browned.
4. Cool chips on metal tray. Store in an airtight
container. Serve with dips or as an alternative to
potato chips.
P
OPCORN
Serves: 2 to 4
Ingredients:
2 teaspoon butter
3 tablespoon popping corn
Method:
1. Place all ingredients in a loosely twisted oven
bag.
2. Place oven bag on an inverted microwave-safe
plate. Cook on 1000 W for 2 minutes.
3. Remove from bag and serve sprinkled with salt.
P
IZZA
S
UPREME
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
60
g
diced ham
40
g
sliced cabanossi
60
g
sliced salami
¼ red capsicum, sliced
2 mushrooms, sliced
¼ cup pitted black olives
½ cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, ¿ nishing with
cheese.
2. Cook by selecting Auto Cook Fresh Pizza. Select
weight category 600
g
then touch Start. After
oven has preheated place pizza onto metal tray
in higher shelf position. Touch Start.
S
EAFOOD
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
200
g
seafood mix (marinara) chopped
¼ cup sun dried tomatoes, chopped
2 tablespoon sour cream
2 tablespoon sweet chilli sauce
½ cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, ¿ nishing with
cheese.
2. Cook by selecting Auto Cook Fresh Pizza. Select
weight category 800
g
then touch Start. After
oven has preheated place pizza onto metal tray
in higher shelf position. Touch Start.
Pizza
F0003BH70QP_CB.indd 64F0003BH70QP_CB.indd 64 2014/7/9 13:33:452014/7/9 13:33:45
– 65 –
Soups, Snacks and Starters
C
ITY
S
PECIAL
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
1 clove garlic, crushed
100
g
bacon
100
g
cooked chicken breast, diced
100
g
green prawn meat
¼ cup sun dried tomatoes, chopped
2 tablespoon sweet chilli sauce
½ cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, ¿ nishing with
cheese.
2. Cook by selecting Auto Cook Fresh Pizza. Select
weight category 800
g
then touch Start. After
oven has preheated place pizza onto metal tray
in higher shelf position. Touch Start.
T
ROPICAL
C
HICKEN
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
200
g
cooked chicken breast, diced
½ cup creamed sweet corn
1 slices pineapple, diced
½ mango, sliced
1 cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, ¿ nishing with
cheese.
2. Cook by selecting Auto Cook Fresh Pizza. Select
weight category 800
g
then touch Start. After
oven has preheated place pizza onto metal tray
in higher shelf position. Touch Start.
M
INI
P
IZZA
Makes: 2 to 4
Ingredients:
4 small round pita breads
2 tablespoon tomato paste
¾ cup grated Mozzarella cheese
¾ cup chopped salami
50
g
mushrooms, chopped
2 tomatoes, chopped
1 teaspoon dried herbs
Method:
1. Place pita bread onto greased metal tray. Spread
each piece with tomato paste, then sprinkle with
remaining ingredients.
2. Preheat oven at 200 °C, after preheat put metal
tray in lower shelf position cook for 10 minutes.
P
IZZA
I
TALIANO
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
1 clove garlic, crushed
1 tablespoon pesto
60
g
sliced salami
40
g
sliced pepperoni
¼ onion, sliced
¼ capsicum, sliced
¼ cup pitted black olives
6 anchovy ¿ llets
1 cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, ¿ nishing with
cheese.
2. Cook by selecting Auto Cook Fresh Pizza. Select
weight category 800
g
then touch Start. After
oven has preheated place pizza onto metal tray
in higher shelf position. Touch Start.
H
OME
M
ADE
P
IZZA
Serves: 2 to 4
Ingredients:
2 onions, ¿ nely sliced
3 garlic cloves, crushed
1 tablespoon olive oil
1 roll of pizza dough
100 ml tomato sauce
1 tablespoon oregano
100
g
ricotta
salt, pepper
Method:
1. Cook the ¿ nely sliced onions and garlic in a bowl,
with the olive oil, for 3 to 4 minutes on 1000 W.
Leave to cool.
2. Using your hands, spread out the dough in the
greased metal tray without making a raised edge.
3. Spread on the sauce, onions, oregano and
season, covering all the dough well.
4. Fill water tank. Preheat on Convection 220 °C.
Place metal tray in middle shelf position and cook
on Convection 220 °C for 15 minutes.
5. Then add other ingredients according to taste,
cheese, anchovies, olives, bacon pieces etc. and
continue cooking on Convection 220 °C for
8 to10 minutes with a Steam shot for 3 minutes
at the start of this cooking stage.
F0003BH70QP_CB.indd 65F0003BH70QP_CB.indd 65 2014/7/9 13:33:452014/7/9 13:33:45
– 66 –
Soups, Snacks and Starters
Z
UCCHINI
S
LICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising À our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
Salt and pepper
Method:
1. Lightly grease a 25 cm square microwave-safe
dish. Place bacon and onion in a 2-litre casserole
dish and cook on 1000 W for 2 to 3 minutes.
Allow to cool slightly.
2. Stir in zucchini, carrot and cheese and À our in a
1-litre bowl whisk together remaining ingredients
and stir until combined. Pour into prepared dish.
Cook on 600 W for 18 minutes.
R
OASTED
R
ED
C
APSICUM &
M
USHROOM
B
RUSCHETTA
Makes: 4
Ingredients:
200
g
( 4 to 5) large À at mushrooms
1 tablespoon olive oil
12 (340
g
) slices Turkish bread
1½ tablespoon butter, softened
1 clove garlic, minced
50
g
jar roasted red capsicum, sliced
100
g
¿ rm goats cheese
Method:
1. Mix together butter and garlic to form garlic
butter. Slice the mushrooms and drizzle with olive
oil. Cook on 1000 W for 3 minutes. Set aside.
2. Preheat oven on Convection 220 °C. Spread one
side of the bread with garlic butter and place in
a single layer on the metal tray in higher shelf
position. Cook for 6 minutes.
3. Turn the bread slices over. Layer the mushrooms
and red capsicums on the top of the bread slices.
Crumble the goats cheese and sprinkle evenly
over each slice. Cook for 200 °C a further 8 to 10
minutes in lower shelf postion.
C
HEESE AND
R
ED
P
ESTO
T
ARTLETS
Makes: 12
Ingredients:
180
g
ready rolled short crust pastry
sheets
65
g
red pesto or sun dried tomato
paste
1 medium tomatoes, peeled, seeded
and chopped
25
g
black olives, chopped
125
g
mozzarella cheese, grated
1 clove garlic
1 teaspoon dried oregano
¼ cup grated parmesan
Method:
1. Cut out 12 × 7 cm (approx) circles of pastry to ¿ t
into the base of 1 greased 12 holed tartlet tins.
Chill for 30 minutes.
2. Preheat the oven at 200 °C.
3. Mix the red pesto, tomatoes, black olives,
mozzarella and garlic in a bowl.
4. Fill the tartlet shells with mixture. Sprinkle with
Parmesan and oregano. Place tin on metal tray
in lower shelf position and cook on 200 °C for 14
to 16 minutes or until golden brown.
N
UTS AND
B
OLTS
Serves: 6 to 8
Ingredients:
60
g
butter
2 teaspoon curry powder
2 tablespoon worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
125
g
packet mixed rice crackers
200
g
salted peanuts
125
g
packet pretzel sticks
1 cup nutri- Grain
100
g
changes fried noodles
Method:
1. Place butter, curry, Worcestershire sauce, salt
and garlic powder in a 3-litre casserole dish.
Cook on 1000 W for 2 minutes.
2. Add remaining ingredients, mix well and cook on
1000 W for 5 to 6 minutes, stirring twice through
cooking. Cool. Serve in a bowl with drinks.
F0003BH70QP_CB.indd 66F0003BH70QP_CB.indd 66 2014/7/9 13:33:452014/7/9 13:33:45
– 67 –
Soups, Snacks and Starters
Q
UICHE
L
ORRAINE
Serves: 4 to 6
Ingredients:
Pastry:
2 sheets ready rolled short crust pastry
Filling:
4 rashers bacon, rind removed and
bacon chopped
½ cup grated tasty cheese
3 eggs
150 ml cream
150 ml milk
½ teaspoon nutmeg
Method:
Pastry:
1. Grease and line a 23 cm pie plate with short crust
pastry sheets.
2. Preheat oven at 180 °C.
3. Place plate on metal tray in lower shelf position
and cook for 15 to 17 minutes at 180 °C. Allow to
cool slightly.
Filling:
1. Place bacon between two sheets of paper towel
on a dinner plate. Cook on 1000 W for 2 minutes
to 2½ minutes.
2. Sprinkle bacon and cheese on cooked pie shell.
Beat eggs, cream, milk and nutmeg and pour
over bacon and cheese.
3. Place on metal tray in lower shelf position and
Bake at 180 °C for 22 minutes or until set.
M
INI
Q
UICHES
Makes: 9 serves
Ingredients:
3 sheets ready rolled puff pastry
1 egg, beaten
½ cup milk
2 rashers bacon, rind removed
bacon chopped
2 green onions, ¿ nely chopped
salt and pepper
paprika
½ cup grated tasty cheese
Method:
1. Preheat oven at 180 °C.
2. Cut pastry with a scone cutter and ¿ t into 9 cm
diarneter greased patty tins.
3. Beat together eggs and milk and seasoning.
Place small amount of bacon and green onion in
the base of each pastry case. ¾ ¿ ll each pastry
case with egg mixture. Sprinkle with cheese and
paprika.
4. Put tins on metal tray in lower shelf position.
Cook on 180 °C for 18 to 20 minutes.
C
HEESE
S
TRAWS
Makes: 10
Ingredients:
1 sheet ready rolled puff pastry
1 egg, beaten
1 cup parmesan cheese
2 teaspoon paprika
Method:
1. Preheat oven at 200 °C.
2. Cut the pastry sheet into 10 equal strips (approx.
2 cm wide). Brush pastry with egg. Mix cheese
and paprika together and sprinkle over each strip.
3. Twist pastry strips and place on the greased
metal tray in lower shelf position. Cook on 200 °C
for 10 to 11 minutes or until golden.
L
EMON
P
EPPER
C
HICKEN
W
INGS
Serves: 4
Ingredients:
ѿ cup lemon juice
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon whole grain mustard
2 tablespoon chopped parsley
1 teaspoon cracked black peppercorns
600
g
chicken wings (16 pcs)
Method:
1. Combine ¿ rst six ingredients. Place chicken in
a À at dish and pour over remaining combined
ingredients. Marinate over night or for at least
three hours.
2. Arrange marinated chicken on metal tray. Put
the metal tray in higher shelf position and cook
on Grill 1 for 27 minutes, turning once after 22
minutes.
Lemon Pepper Chicken Wings
F0003BH70QP_CB.indd 67F0003BH70QP_CB.indd 67 2014/7/9 13:33:452014/7/9 13:33:45
– 68 –
Soups, Snacks and Starters
N
ACHOS
S
UPREME
Serves: 4 to 6
Ingredients:
500
g
topside mince
1 onion, chopped
35
g
taco seasoning mix
140
g
tomato paste
1 teaspoon mexican chilli powder
310
g
red kidney beans with liquid
180
g
corn chips
1 avocado
½ cup sour cream
½ cup grated cheese
paprika
Method:
1. Place meat and onion in a 2-litre dish. Cook on
800 W for 6 minutes. Mix with a fork breaking up
any large pieces of meat.
2. Add taco mix, tomato paste, chilli powder and
kidney beans. Cook on 800 W for a further
10 minutes, stirring halfway through cooking.
3. Place corn chips in a 3-litre microwave suitable
serving dish. Pile meat sauce in the centre. In
a small bowl, mash avocado and mix in sour
cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle on paprika.
Cook on 800 W for 3 to 4 minutes.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4
Ingredients:
10 dried Chinese mushrooms
2 teaspoon sesame oil
1 clove garlic, chopped
500
g
minced chicken
10 water chestnuts, ¿ nely chopped
227
g
bamboo shoots, chopped
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoon sherry
1 iceberg lettuce
Method:
1. Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop ¿ nely.
2. Place oil and garlic in a 2-litre casserole dish,
cook on 1000 W for 50 to 60 seconds.
3. Add chicken and cook on 600 W for 6 to
7 minutes, stirring twice through cooking.
4. Add remaining ingredients except lettuce and
cook on 600 W for 6 to 7 minutes. Stir twice
through cooking.
5. Separate lettuce leaves, place tablespoon of
mixture into each lettuce leaf serve immediately.
V
EGETABLE
F
RITTATA
Serves: 4
Ingredients:
250
g
potatoes
250
g
pumpkin
250
g
carrots
1 red capsicum, sliced
6 eggs
½ cup sour cream
salt and pepper
2 medium tomatoes, sliced
Ҁ cup grated cheddar cheese
Method:
1. Peel and thinly slice potatoes, pumpkin and
carrots. Layer vegetables and capsicum into a
deep microwave-safe pie plate. Cover and cook
on 1000 W for 7 minutes, stirring halfway through
cooking.
2. Beat together eggs, sour cream, salt and pepper,
pour over vegetables. Stir. Cook uncovered on
600 W for 8 minutes. Layer tomato across the top
of frittata and sprinkle with cheese. Cook on
600 W for 3 minutes and Grill 1 for 6 to 8 minutes.
Serve with salad and bread.
V
EGETABLE
B
AKE
Serves: 4 to 6
Ingredients:
250
g
cauliÀ ower, cut into small pieces
250
g
broccoli, cut into small pieces
3 carrots, sliced
¼ cup water
½ cup cottage cheese
1 egg
½ cup cream
½ teaspoon lemon pepper
½ teaspoon seasoned herbs
½ cup grated tasty cheese
Method:
1. Place vegetables and water in a 3-litre casserole
dish. Cover and cook on 1000 W for 8 to 10
minutes. Drain well.
2. Place remaining ingredients except tasty cheese
in a bowl and mix well. Pour over vegetables.
Cook on 800 W for 12 to 14 minutes.
3. Sprinkle with tasty cheese. Place on metal tray in
middle shelf position and cook on Grill 1 for 6 to
8 minutes.
F0003BH70QP_CB.indd 68F0003BH70QP_CB.indd 68 2014/7/9 13:33:452014/7/9 13:33:45
– 69 –
Soups, Snacks and Starters
S
PINACH AND
F
ILO
P
IE
Serves: 4 to 6
Ingredients:
1 bunch spinach
250
g
fetta cheese
4 eggs
1 cup cream
1 tablespoon À our
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets ¿ lo pastry
40
g
butter, melted
2 teaspoon sesame seeds
Method:
1. Wash spinach and remove leaves from stalks.
Cut leaves ¿ nely and place into a 3-litre casserole
dish. Cover and cook on 1000 W for 3 to
5 minutes. Drain well. Crumble in Fetta cheese.
2. Preheat oven to 200 °C.
3. In a small bowl, beat eggs lightly and combine
with cream, À our, nutmeg, pepper and garlic.
4. Place 4 buttered sheets of ¿ lo pastry in base of
pie dish. Place spinach and cheese into pie dish,
and pour over egg mixture. Fold one sheet of
¿ lo in half widthwise and lay over top of spinach
mixture. Brush with melted butter and repeat
method with remaining sheets of ¿ lo, brushing
with butter between each layer of ¿ lo. Trim off
excess ¿ lo around edges and press down at the
sides of the dish. Brush with butter and sprinkle
with sesame seeds. With a sharp knife cut a
diamond pattern in top of ¿ lo pastry.
5. Place pie dish on metal tray in lower shelf
position and cook on 200 °C for 20 to 25 minutes.
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoon salad oil
salt to taste
Method:
1. Place peanuts in a single layer on a pie plate.
Cook on 1000 W for 4 to 6 minutes, stirring every
2 minutes during cooking until golden brown.
2. Drizzle nuts with oil and sprinkle with salt. Stir
well. Cook on 1000 W for 30 to 40 seconds. Stir.
Serve hot or cold in a small bowl.
C
RUSTLESS
C
HEESE AND
S
PINACH
P
IE
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500
g
ricotta
2 eggs
1 tablespoon plain À our
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
1. Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave-safe dinner
plate and cover with plastic wrap. Microwave on
1000 W for 2 minutes. Set aside to cool slightly.
2. Place green onions into a small bowl cover and
cook on 1000 W for 3 minute.
3. Squeeze out excess moisture from cooked
spinach. Place ricotta, eggs, spinach, green
onions, À our and nutmeg in a large bowl,
season to taste and fold with a spatula until well
combined.
4. Preheat oven to 200 °C.
5. Lightly grease a round (25 cm) microwave-safe
pie dish. Spread mixture evenly into prepared
dish and sprinkle with grated cheddar.
6. Place dish on metal tray in lower shelf position
and cook on 200 °C for 18 minutes. Remove and
stand for 2 minutes before cutting. Serve topped
with sliced tomato.
Spinach and Filo Pie
F0003BH70QP_CB.indd 69F0003BH70QP_CB.indd 69 2014/7/9 13:33:452014/7/9 13:33:45
– 70 –
Fish and Shell¿ sh
S
OY &
H
ONEY
S
ALMON
Serves: 4
Ingredients:
4 salmon ¿ llets, each 100 to 150
g
Marinade
15 ml honey
30 ml dark soy sauce
15 ml sherry
1 garlic clove, crushed
5 ml fresh root ginger, grated
Method:
1. Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to
marinate for 2 to 3 hours in the fridge.
2. Cover salmon with pierced cling ¿ lm and place
on base of oven. Cook salmon on 600 W for 7 to
8 minutes.
NOTE:
For 2 ¿ llets the marinade quantities should
be halved and total cooking time on 600 W should be
reduced to 4 to 6 minutes.
S
ALMON IN
T
ERIYAKI
Ingredients:
300
g
salmon ¿ llets, cut slit or pierce
¿ llets with fork
80
g
fresh mushroom, sliced
2 tablespoon teriyaki sauce
½ tablespoon oyster sauce
40
g
garlic, minced
10
g
ginger, shredded
¼ teaspoon black pepper
3 tablespoon oil
1 stalk chinese parsley, for garnishing
Method:
1. Cook garlic with oil in a bowl, on 1000 W for
about 2 to 2½ minutes in a microwave safe
casserole, do not cover with lid (stir-in-between).
2. Mix half garlic oil, teriyaki sauce, oyster sauce
and black pepper together.
3. Put salmon on the dish, place mushroom and
ginger on top of salmon, follow by teriyaki
mixture, cook on 600 W for 7 to 8 minutes, cover
with lid. When ready serve with remaining garlic
and chinese parsley.
Directions for Cooking Fish and Shell¿ sh by Micro Power
Clean ¿ sh before starting the recipe. Arrange ¿ sh
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
To Cook by Time:
Cover dish with plastic wrap. Cook on the power
level and for the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns or scallops.
Cooking Fish and Shell¿ sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500
g
600 W 6 to 8
Scallops (sea) 500
g
600 W 5 to 7
Green Prawns medium size
(shelled and cleaned)
500
g
600 W 5 to 6
Whole Fish
(stuffed or unstuffed)
500
g
to 600
g
600 W 6 to 8
F0003BH70QP_CB.indd 70F0003BH70QP_CB.indd 70 2014/7/9 13:33:462014/7/9 13:33:46
– 71 –
Fish and Shell¿ sh
S
ALMON WITH
H
OLLANDAISE
S
AUCE
Serves: 4
Ingredients:
4 salmon ¿ llets or steaks
each 100 to 150
g
30 ml white wine
Sauce
3 egg yolks
30 ml white wine vinegar
150
g
chilled, unsalted butter,
cut into cubes
pepper
Method:
1. Place salmon in dish with wine. Place on base
of oven, cover and cook on 600 W for 8 minutes.
Leave to stand and make sauce.
2. Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top. Place jug on base of
oven and cook on 1000 W for 30 seconds. Whisk.
Cook on 1000 W for 10 seconds. Whisk again
and cook on 1000 W for 10 seconds.Repeat 10
seconds stages until sauce is thick and creamy.
3. Season and serve immediately with the salmon.
NOTE
: This sauce must not boil or the eggs will
curdle.
S
ALMON WITH
M
ANGO
S
ALSA
Serves: 4
Ingredients:
4 salmon ¿ llets, each 100 to 150
g
50
g
butter
Marinade:
45 ml white wine
1 garlic clove, crushed
2.5 cm fresh root ginger, ¿ nely grated
Mango Salsa:
2 red chillies, seeds removed,
thinly sliced
100
g
peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, ¿ nely chopped
1 ripe but ¿ rm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 lime, juice of
Method:
1. Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to
marinate for 2 to 3 hours in the fridge.
2. Mix all the salsa ingredients together and chill in
fridge.
3. Place the salmon in the glass dish directly on
base of oven. Fill water tank. Cook salmon on
Steam 1 for 15 minutes. Serve salmon with the
salsa.
B
UTTERED
S
ALMON
S
TEAMED WITH
V
EGETA-
BLES IN
P
APER
W
RAP
Serves: 2
Ingredients:
2 fresh salmon slices
(approximately 80g each)
40
g
cabbage
30
g
enoki mushroom
10
g
Chinese chives
20
g
butter
2 sheets baking paper (30 x 30 cm)
A:
2 tablespoon miso
2 teaspoon cooking wine
2 teaspoon castor sugar
1 teaspoon sweet cooking sake
½ teaspoon vegetable oil
moderate stock powder
Method:
1. Prepare A for use as sauce.
2. Remove big ¿ shbone from salmon, cut each
piece into 4-5 equal parts. Use 1 tablespoon of
sauce from 1 to stir well.
3. Cut cabbage into shreds of 1 cm wide, cut enoki
mushroom in half. Cut Chinese chives into 4 cm
long pieces. Stir the vegetables with 1 tablespoon
of sauce well.
4. Place salmon meat separately on the 2 sheets
of baking paper, with ¿ sh skin facing upwards,
and then place 2 equal parts of 3 around each.
Sprinkle on the rest of the sauce, place in 2 equal
parts of butter and then wrap up.
Pour water into the tank before cooking.
5. Place onto the grill tray in higher shelf position.
Select steam 1 for 2-3 minutes and then select
300 W + steam for 3 minutes. Finally, select
800 W for 4-4½ minutes.
Buttered Salmon Steamed with
Vegetables in Paper Wrap
F0003BH70QP_CB.indd 71F0003BH70QP_CB.indd 71 2014/7/9 13:33:462014/7/9 13:33:46
– 72 –
Fish and Shell¿ sh
S
ALMON
S
TEAMED WITH
V
ANILLA
Ingredients:
3 pieces salmon ¿ sh
(¿ shbone removed,
approximately 80
g
per piece)
1 twig thyme
1 twig parsley
3 sticks baby corn
moderate salt
A:
1 tablespoon Chinese spirits
1 teaspoon olive oil
½ teaspoon salt
moderate pepper, mashed garlic
20
g
sweet pepper (red)
20
g
sweet pepper (yellow)
Method:
1. Rip thyme and parsley, then sprinkle on salmon
together with A and set aside.
2. Cut sweet pepper into thin slices, cut baby corn
into halves, and then sprinkle on salt.
3. Pour water into the tank before cooking.
Place salmon onto casserole with a diameter of
approximately 23 cm, with the ¿ sh skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole on the grill tray
in higher shelf position. Select steam 1 for
8 minutes, then select 300 W + steam for
3 minutes.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
500
g
¿ sh ¿ llets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
1. In a 1-litre dish place all ingredients. Set on
600 W for 7 to 9 minutes. Stand for 3 minutes.
T
HAI
F
ISH
C
AKES
Serves: 9
Ingredients:
500
g
white ¿ sh ¿ llets
1 tablespoon red curry paste
2 tablespoon cornÀ our
1 teaspoon chopped chilli
1 tablespoon ¿ sh sauce
3 green onions, chopped
¼ cup coriander leaves
Method:
1. Place all ingredients except oil in a food
processor and blend until smooth. Grease
9 round tins (ĭ=6 cm). Add mixture into tins and
place onto the metal tray.
2. Preheat the oven on 180 °C. Put the metal tray
in higher shelf position and cook for 20 minutes.
Cook on Grill 1 for 3 to 4 minutes. Then serve
with sweet chilli sauce.
P
ROVENÇAL
F
ISH
C
UTLETS
Serves 4
Ingredients
800
g
Salmon Cutlets
salt and pepper
olive oil
4 tomatoes, sliced
Herbs de Provence
1 courgette, sliced
12 black olives
Method:
1. Wash and dry ¿ sh cutlets. Sprinkle with salt,
pepper and oil. Place the ¿ sh and the vegetables
in a glass dish and sprinkle with olive oil and
Herbs de Provence.
2. Fill water tank. Place the dish on the glass shelf
in the lower shelf position and cook on
300 W + Steam for about 20 minutes. Shortly
before the end of the cooking time, add the olives
to the dish.
Salmon Steamed with Vanilla
F0003BH70QP_CB.indd 72F0003BH70QP_CB.indd 72 2014/7/9 13:33:492014/7/9 13:33:49
– 73 –
Fish and Shell¿ sh
C
OCONUT
F
ISH
C
URRY
Serves: 4 to 5
Ingredients:
1 onion
1 red pepper
200 ml coconut milk
1 tomato
1 tablespoon curry paste
juice of ½ lemon
600
g
coley or pollock, cut into cubes
salt and pepper
Method:
1. Sweat the chopped onion with the cubed pepper
in the dish, covered, for 4 to 5 minutes on 1000 W.
2. Add the coconut milk, the peeled and chopped
tomato, the curry paste and lemon juice; Cook on
1000 W for 3 minutes.
3. Add ¿ sh. Cover and cook on 1000 W for 6 to 7
minutes, stirring halfway through cooking time.
Season to taste before serving.
Note:
If you use 4 frozen ¿ sh ¿ llets, cook approx. 13
minutes on 1000 W, turning halfway through cooking
time.
S
MOKED
F
ISH
Serves: 2 to 4
Ingredients:
2 medium sized smoked ¿ sh ¿ llets
(approx. 500
g
)
1 tablespoon butter, melted
freshly ground black pepper
Method:
1. Place all ingredients in a 3-litre casserole dish.
Cover and cook on 600 W for 5 to 6 minutes or
until cooked. Stir at half time.
T
HAI
S
TEAMED
T
ROUT
Serves: 2
Ingredients:
2 trout ¿ llets, approx 140
g
each
2 cloves of garlic, ¿ nely chopped
1 to 2 small red chilli, ¿ nely chopped
1 lime, zest and juice
4 spring onions, ¿ nely chopped
30 ml light soy sauce
Method:
1. Place ¿ sh ¿ llets into a shallow dish, sprinkle the
remaining ingredients on the top of the ¿ sh.
2. Cover, place on base of the oven and cook
on 600 W for 4 to 5 minutes, or until the ¿ sh is
cooked through. Serve with rice.
C
OD
E
N
P
APILLOTE WITH
B
ULGHUR AND
H
ERB
P
ILAF
S
e
rves 4
Ingredients:
280
g
mixed Asian greens,
such as pak choy, and Chinese
cabbage, chopped
4 cod ¿ llets
½ orange, zest and juiced
3 tablespoon basil, shredded
2 garlic, ¿ nely chopped
120 ml dry white wine
1 tablespoon olive oil
½ fennel, thinly sliced
1 carrot, cut into thin strips
Pilaf
200
g
bulghur wheat
1 tablespoon olive oil
½ lemon, juiced
1 garlic, crushed
2 tablespoon basil, shredded
2 tablespoon coriander, chopped
3 spring onions, sliced
Salt and pepper
Ingredients
1. Cut out four 30 cm square or baking parchment.
Arrange ¼ of the chopped Asian greens in the
middle of each paper square. Top with ¿ sh, and
sprinkle over the orange zest, juice, basil, garlic,
wine, oil, carrot, and season. Fold over the paper
to form a parcel, leaving a little air inside so the
ingredients can steam, and twist the edges to
seal.
2. Place parcels on trivet, and place trivet on glass
shelf in middle shelf position. Fill water tank.
Cook on Steam 1 for 30 to 40 minutes. The
oven can only be set to cook for a maximum
30 minutes at a time. The water tank will need
re¿ lling every 30 minutes during the cooking time.
Reset time and ¿ ll water tank every 30 minutes.
Open one of the parcels to check that the ¿ sh is
cooked, it should À ake easily.
3. Combine the bulghur wheat with 800 ml boiling
water in a shallow dish. Place on glass shelf in
middle shelf position, Check the water level of the
water tank, and cook 300 W + Steam for 8 to
12 minutes. or until the bulghur is just tender.
Drain the bulghur if necessary.
4. Fork through the cooked bulghur and mix in the
olive oil, lemon juice, garlic, basil, coriander and
spring onions. Season with salt and pepper to
taste.
F0003BH70QP_CB.indd 73F0003BH70QP_CB.indd 73 2014/7/9 13:33:522014/7/9 13:33:52
– 74 –
Fish and Shell¿ sh
C
REAMY
C
OD &
L
EEK
C
HOWDER
Serves: 4
Ingredients:
500
g
potatoes,
peeled and cut into 1 cm cubes
25
g
butter
2 large leeks, thickly sliced
15 ml plain À our
568 ml hot ¿ sh stock
bay leaf
275 ml milk
250
g
cod ¿ llet, cubed
10 tiger prawns, peeled
Method:
1. Place potatoes in a large shallow dish with
3 tablespoon water and cover. Place on base of
oven and cook on 600 W for 7 minutes.
2. Place the butter and leeks in a large bowl. Place
on the base of oven and cook on 1000 W for
2 to 3 minutes and then add the potatoes.
3. Stir in the À our and gradually add the ¿ sh stock
and bay leaf. Cook on 1000 W for 8 to 10 minutes
or until the potato is tender. Stir halfway.
4. Then stir in the milk, cod and prawns. Cook
on 600 W for 7 to 8 minutes or until the ¿ sh is
cooked. Remove the bay leaf and season to
taste. Serve immediately.
B
AKED
C
OD AND
P
OTATO
Serves: 2
Ingredients:
8 pieces boneless cod (40
g
each piece)
moderate salt
moderate pepper
300
g
(1 piece) potato
½ small piece onion
100 ml milk (room temperature)
moderate cheese powder
A:
30
g
butter
1 tablespoon thyme (dried)
moderate salt
moderate pepper
Method:
1. Cut open the cod skin, sprinkle with salt and
pepper.
2. Cut the potato into slices of 2-3 mm wide, also
cut the onion and garlic into thin slices.
3. Divide 2 and A into two equal amounts and put
onto the microwave/oven safe dish, wrapped in a
plastic wrap, put at the center of the oven. Cook
on 600 W for 7 minutes.
4. After heated, add half the milk into each of the 3,
and put on the cod with skin side down. Sprinkle
with cheese powder, put on the center of grill tray
to higher shelf position, select crispy grill, and
cook for 15 minutes.
O
RANGE
W
HITEFISH
S
ALAD
Serves: 2
Ingredients:
12 pieces white¿ sh
(25
g
each boneless piece)
400
g
(2 pieces) orange
2 tablespoon olive oil
moderate mint
120
g
salad vegetables
(salad, water cabbage, etc.)
moderate salt
moderate pepper
A:
moderate mint
2 tablespoon olive oil
1 piece toast (diced)
B:
2 teaspoon lemon juice
moderate salt
moderate pepper
Method:
1. After slightly mashing the orange peel, extract the
peel for later use. Hold aside about 4 tablespoon
of orange juice for later use. Prepare 6 thin slices
of orange pieces without peels on a dish.
2. Drip the ¿ sh with some mashed peel and juice
from A and 1 (leave it standing for 15 minutes for a
stronger À avor). Cut the toast into 3 cm cubes. Place
the ¿ sh along with the bread with the skin side up
on the grill tray in higher shelf position. Select crispy
grill and cook for 14-16 minutes.
3. Put the remaining juice and B into a bowl, stir
evenly with an eggbeater while adding olive oil in
small amounts. Add the mashed orange peel and
mint to make the salad dressing.
4. Put salad vegetables into another bowl, sprinkle
with salt and pepper. After evenly stirred, add
half of the 3. Place on the dish the salad, ¿ sh
from 2, toast cubes, fruit from 1, and drip with the
remaining 3.
Orange White¿ sh Salad
F0003BH70QP_CB.indd 74F0003BH70QP_CB.indd 74 2014/7/9 13:33:522014/7/9 13:33:52
– 75 –
Fish and Shell¿ sh
S
TEAMED WHITEFISH WITH MUSHROOM
Ingredients:
2 pieces White¿ sh
(¿ shbone removed,
80
g
each piece)
Assorted 60
g
honshimeji mushroom, enoki
mushroom
moderate salt, pepper
1 tablespoon cooking wine
moderate honewort
moderate olive oil
2 sheets baking paper (30 x 30 cm)
Method:
1. Season ¿ sh with salt and pepper.
Cut open honshimeji mushroom and enoki
mushroom.
2. Place the ¿ sh separately on the 2 sheets of
baking paper, with ¿ sh skin facing upwards. Place
2 equal parts of honshimeji mushroom and enoki
mushroom around each, sprinkle on cooking
wine and wrap up.
3. Pour water into the tank before cooking.
4. Place onto the grill tray, and then place the grill
tray on middle shelf. Select 300 W + steam for
10 minutes.
5. Remove to plate after heating, relish with
honewort, and sprinkle on sour citrus vinegar
according to individual preference.
G
ARLIC &
C
HILI
P
RAWNS
Serves: 4
Ingredients:
1
kg
uncooked king prawns
1 small red onion, thinly sliced
40
g
butter
3 garlic cloves, crushed
2 fresh bird’s eye chillies, deseeded
& ¿ nely chopped
½ small red capsicum, ¿ nely sliced
100
g
snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
¼ cup coriander leaves, chopped
cooked jasmine rice, to serve
Method:
1. Peel and de-vein prawns leaving tails in tact, set
aside.
2. Place onion, butter, garlic and chilli into 3-litre
microwave-safe dish. Cook on 1000 W for
4 minutes, stir halfway through cooking.
3. Add prawns and mix to combine. Cook on 800 W
for 3 minutes. Stir in capsicum and snow peas,
cover and cook on 800 W for a further 3 minutes.
4. Stir through lemon juice, cream and coriander,
season and cook on 1000 W for 1 minute. Serve
immediately with cooked rice.
S
TEAMED
G
ARLIC
P
RAWNS
C
HINESE-STYLE
Serves: 4
Ingredients
240
g
large tiger prawns
2 tablespoon light soy sauce
5 cloves garlic, crushed
1 teaspoon brandy
Method:
1. Wash prawns thoroughly. In a bowl, mix the soy
sauce, garlic and brandy. Arrange the prawns
in a shallow dish, and cover with the soy sauce
mixture.
2. Fill water tank. Cook on base of oven on Steam 1
for 10 to 15 minutes, until opaque. Serve hot.
M
AYONNAISE
S
HRIMP
B
ALLS
Container: Grill tray (upper shelf).
Ingredients:
300
g
(24 pieces) shrimp
2 tablespoon corn starch
40
g
vegetable oil
moderate cashew
A:
1 teaspoon hard liquor (or Chinese spirits)
moderate salt
moderate pepper
B:
6 tablespoon mayonnaise
1 tablespoon ketchup
1 teaspoon custer sugar
Method:
1. Cut open the shrimps with shells and remove
the intestines. Wash thoroughly and wipe dry the
water. Add A, corn starch, and vegetable oil for
À avor in order.
2. Lay out 1 in the center of the grill tray in the
higher shelf position. Select crispy grill, and cook
for 12-14 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
F0003BH70QP_CB.indd 75F0003BH70QP_CB.indd 75 2014/7/9 13:33:522014/7/9 13:33:52
– 76 –
Fish and Shell¿ sh
V
ANILLA
S
HRIMP
G
RILL
Serves: 2
Ingredients:
320
g
(15 pieces) shrimp
2 pieces garlic
A:
moderate assorted vanilla
1 piece rosemary
2 tablespoon olive oil
moderate salt
moderate pepper
Method:
1. Remove the heads from the shrimps. Cut open
the shrimp with the shells and remove the
intestines. Wash thoroughly and wipe dry the
water. Place A into a bowl and stir evenly. Add in
the shrimps, sliced garlic, and stir evenly (leave it
standing for 15 minutes for a stronger À avor).
2. Place the shrimps in the center of the grill tray in
the middle shelf position. Select crispy grill and
cook for 10-12 minutes.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
250
g
scallops
250
g
prawns, shelled and deveined
1 squid, approx. 275
g
)
cleaned and sliced
2 tablespoon butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
¼ cup white wine
1 tablespoon basil, chopped
pepper
chopped parsley
Method:
1. Place cleaned seafood into a 2-litre dish. Set
aside.
2. Place butter and garlic in a 1-litre dish. Cook on
1000 W for 1 minute 30 seconds.
3. Add remaining ingredients except seafood to dish
and cook on 1000 W for 3 minutes.
4. Purée tomato mixture in a blender or food
processor and pour over seafood. Cook on 800
W for 6 to 7 minutes. Stand for 5 minutes. Serve
with pasta or salad.
S
TEAMED
M
USSELS WITH
G
ARLIC
Serves: 2
Ingredients:
900
g
mussels, weight in shells
15 ml olive oil
1 onion ¿ nely chopped
2 garlic cloves, crushed
150 ml dry white wine
1 bunch À at-leaf parsley,
¿ nely chopped
Method:
1. Scrub mussels and pull off any beards discarding
any broken or open shells.
2. Place oil, onion and garlic in a dish, cover with
pierced cling ¿ lm. Place on base of oven and
cook on 1000 W for 2 minutes.
3. Add wine and cook on 1000 W for 3 minutes.
4. Fill water tank. Add the mussels, cover dish with
pierced cling ¿ lm and cook on glass shelf in lower
shelf position on Steam 1 for 8 to 10 minutes.
Discard any unopened shells. Add the parsley
and stir before serving.
Seafood Marinara
F0003BH70QP_CB.indd 76F0003BH70QP_CB.indd 76 2014/7/9 13:33:522014/7/9 13:33:52
– 77 –
Fish and Shell¿ sh
S
TEAMED
P
UMPKIN WITH
S
EAFOOD AND
B
UTTER
Serves: 2
Ingredients:
120
g
(6 pieces) shrimp
100
g
(6 pieces) scallop
80
g
pumpkin
2 spears green asparagus*
40
g
natural cheese
(mozzarella, for pizza)
10
g
butter
moderate olive oil
moderate soy sauce
2 sheets baking paper (30 x 35 cm)
A:
4 cloves garlic (cut into thin slices)
2 pieces basil (ripped)
moderate salt
B:
2 tablespoon milk
½ teaspoon stock powder
moderate salt
Method:
1. Remove heads and intestines from shrimp, then
sprinkle A on together with the scallop and set
aside. Cut pumpkin into 5 mm thick pieces, and
randomly pare peel off from few spots.
Cut green asparagus diagonally.
* Cut thick green asparagus spears into halves.
2. Pour water into the tank before cooking.
Place pumpkin on the 2 sheets of baking paper
at the bottom most layer, place on half of each of
the ingredients, and then sprinkle on prepared B.
Place in cheese and butter then wrap up; place
onto the grill tray in higher shelf position. Select
steam 1 for 2½ minutes, and then select
300 W + steam for 3 minutes. Finally, select
800 W for 4½ minutes.
3. Sprinkle on olive oil after heating, and then
sprinkle on pepper.
G
OLDEN
S
EAFOOD
P
IE
Serves: 4
Ingredients:
400
g
white ¿ sh ¿ llets
200
g
peeled green prawns
100
g
calamari rings
1 cup water
1 tablespoon lemon juice
30
g
butter
1 onion, sliced
1 clove garlic, crushed
2 tablespoon À our
1 teaspoon French mustard
125 ml cream
8 sheets ¿ lo pastry
30
g
butter melted, extra
Method:
1. Cut ¿ sh into 3 cm cubes and place into a 2-litre
dish with prawns and calamari. Pour over water
and lemon juice. Cook on 600 W for 8 to 10
minutes or until seafood is just tender. Set aside.
2. Place butter and onion into a 1-litre dish. Cook on
1000 W for 2 minutes.
3. Blend in À our and mustard and cooking liquid
from the seafood. Cook on 1000 W for 5 minutes,
stirring every minute until sauce boils and
thickens. Stir in cream and gently fold in seafood.
4. Preheat oven to 200 °C.
5. Divide seafood mixture between 4 × 2 cup
ramekin dishes. Lay out sheets of ¿ lo pastry and
brush with butter. Gently scrunch 2 sheets of
¿ lo onto the top of each ramekin dish, ensure all
sauce mixture is covered.
6. Place ramekins onto the metal tray in lower shelf
position and cook 200 °C for 20 to 30 minutes or
until golden brown.
F0003BH70QP_CB.indd 77F0003BH70QP_CB.indd 77 2014/7/9 13:33:522014/7/9 13:33:52
– 78 –
Poultry
Cooking
Season as desired, but salt after cooking. Browning
sauce (e.
g
. soy, Worcestershire) mixed with equal
parts of butter will enhance the appearance.
Poultry may be stuffed or unstuffed. Tie legs together
with cotton string. Place on microwave rack set in
a rectangular dish. Place poultry breast-side down:
turn over halfway through cooking. Cover with wax
paper to prevent splattering.
If the poultry is not cooked enough return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature
to equalise throughout the food and ¿ nishes the
cooking process.
If a large amount of juice accumulates in the bottom
of the baking dish occasionally drain it. If desired,
reserve for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use ¼ cup per 500
g
of poultry. Use
an oven cooking bag or covered casserole. Select
a covered casserole dish deep enough so that bird
does not touch the lid.
Directions for Cooking Whole Poultry by Microwave
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer, inserted into the thigh muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking
of a small bird, juices should be clear and the
drumsticks should readily move up and down.
During cooking it may be necessary to shield legs,
wings and the breast bone to prevent overcooking.
Wooden toothpicks can be used to hold foil in place.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits in top of bag.
Multiply the weight of the poultry by the minimum
recommended minutes per 500
g
. Programme Power
and Time.
F0003BH70QP_CB.indd 78F0003BH70QP_CB.indd 78 2014/7/9 13:33:532014/7/9 13:33:53
– 79 –
Poultry
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
Directions for Cooking Poultry Pieces by Microwave
Cover with wax paper, or paper towel. Multiply the
weight by the minimum time recommended in the
chart.
I
TALIAN
C
HICKEN
C
ASSEROLE
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 clove garlic, crushed
1.2
kg
chicken pieces
250
g
baby onions
peeled and left whole
400
g
can tomatoes
¼ cup tomato paste
½ teaspoon marjoram
½ teaspoon oregano
100
g
button mushrooms
20 black olives
2 tablespoon chopped parsley
salt and pepper
Method:
1. Place all ingredients into a 3-litre casserole dish
and mix well. Cover. Place on the base of oven
and cook on 600 W for 30 minutes, stir halfway
through cooking and cooking Convection 180 °C
for 20 minutes.
C
HICKEN
P
ASANDA
Serves: 4
Ingredients:
3 cardamom pods
½ cinnamon stick
3 ml cumin seeds
5 ml garam masala
5 ml chilli À akes
2.5 cm fresh root ginger, grated
1 garlic clove, crushed
25
g
ground almonds
45 ml natural yoghurt
600
g
skinless chicken breast, cut into
chunks
15 ml olive oil
2 onions, ¿ nely chopped
150 ml single cream
30 ml coriander, chopped
Method:
1. Place the cardamom, cinnamon, cumin, garam
masala, chilli, ginger, garlic, almonds and yoghurt
into a non metallic bowl. Add chicken and stir
well. Leave to marinate in the fridge for 2 to 3
hours.
2. Place oil and onions in casserole. Place on base
of oven and cook on 1000 W for 2 minutes. Stir
chicken into onions. Place casserole on base of
oven, cover and cook on 600 W for 15 minutes.
Stir. Cook for a further 10 to 15 minutes on 300 W.
3. Stir in cream and coriander and cook on 600 W
for 3 minutes or until hot.
Cooking Poultry by Micro Power
POULTRY POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500
g
)
Chickens 800 W 87 °C 10 to 12
Chicken (pieces) 800 W 87 °C 8 to 9
Turkey 800 W 87 °C 10 to 15
Duck 800 W 87 °C 10 to 15
F0003BH70QP_CB.indd 79F0003BH70QP_CB.indd 79 2014/7/9 13:33:532014/7/9 13:33:53
– 80 –
Poultry
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
1
kg
chicken drumsticks
400
g
can tomatoes, diced
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, sliced
2 teaspoon dried oregano
¼ red capsicum, sliced
Method:
1. In a 3-litre dish mix all the ingredients. Cover.
Please on base of oven and cook on 600 W for
30 minutes. Stir, uncover and cook on Convection
200 °C for 15 minutes.
L
AYERED
C
HICKEN
Serves: 4
Ingredients:
2 boneless and skinless
chicken breasts
1 tablespoon lemon juice
1 teaspoon fresh thyme
½ tablespoon olive oil
salt and pepper
400
g
ready made puff pastry
125
g
jar of red peppers, drained
100
g
ripe brie
1 egg, beaten to glaze
2 tablespoon freshly grated parmesan
Method:
1. Slice the chicken breasts into strips and place
between plastic ¿ lm and À atten using a rolling pin.
Put chicken in a shallow dish with lemon juice,
thyme, olive oil and seasoning. Allow to marinate
for a couple of hours in the fridge.
2. Preheat on Convection 200 °C.
3. Spread the chicken out on the metal tray in the
lower shelf position. Cook on Convection
200 °C for 10 to 15 minutes or until cooked
through, turning halfway.
4. Remove chicken from the shelf and allow to cool
slightly. Wash metal tray.
5. Roll out pastry to a 25 x 25 cm square. Place ½
of the chicken on the centre third of the pastry.
Cover with ½ of the peppers, then all of the brie
followed by the rest of the peppers and ¿ nally the
remaining chicken. Brush the edges of the pastry
with beaten egg and draw up the two longer sides
together over the ¿ lling and press the edges
¿ rmly together to seal. Flute the edges.
6. Preheat the oven on Convection 200 °C.
7. Transfer the pastry onto the metal tray and brush
with beaten egg. Sprinkle with parmesan cheese.
Place metal tray in lower shelf position. Cook on
Convection 200 °C for 20 to 25 minutes until the
pastry is crisp and golden.
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
12 pickling onions
4 slices streaky bacon,
rinds removed, bacon chopped
1.2
kg
chicken pieces
125
g
button mushrooms,
washed and dried
¾ cup hot chicken stock
¼ cup red wine
2 cloves garlic, crushed
20
g
butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
1. Place onion and bacon into a 3-litre casserole
dish and cook on 1000 W for 2 to 3 minutes. Add
remaining ingredients and combine well.
2. Cover and cook on 600 W for 30 to 35 minutes.
Remove lid, stir and rearrange chicken pieces.
Continue to cook on Convection 180 °C for 20 to
25 minutes. Stand 10 minutes before serving.
P
ARMESAN
C
RUSTED
C
HICKEN
Serves: 4
Ingredients:
1
kg
chicken breast ¿ llets
40
g
butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
1. Trim chicken ¿ llets and place in a single layer
onto metal tray. Set aside.
2. Place butter into a small dish and melt on
600 W for 1 minute.
3. Preheat oven to 180 °C.
4. Brush butter over chicken ¿ llets and sprinkle
with combined remaining ingredients. Put metal
tray in higher shelf position. Cook at 180 °C for
30 minutes or until cooked through and golden
brown.
F0003BH70QP_CB.indd 80F0003BH70QP_CB.indd 80 2014/7/9 13:33:532014/7/9 13:33:53
– 81 –
Poultry
G
REEN
P
EPPER
C
HICKEN
Serves: 4
Ingredients:
20
g
butter
500
g
chicken breast ¿ llets, sliced
2 tablespoon green pepper corns
1 teaspoon chicken stock powder
1 tablespoon seeded mustard
2 tablespoon lemon juice
½ cup cream
Method:
1. Place butter in a 3-litre dish. Cook on 1000 W for
20 seconds.
2. Add chicken and cook on 800 W for 8 to
10 minutes, stirring halfway through cooking.
3. Mix together remaining ingredients and pour over
chicken. Cook on 1000 W for 2 to 3 minutes.
P
EPPER AND
S
ESAME
F
RIED
N
UGGETS
Serves: 2
Ingredients:
400
g
(2 pieces) chicken leg
7 tablespoon corn starch
3 tablespoon cooked sesame
A:
1 tablespoon cooking wine
1 tablespoon soy sauce
30
g
beaten egg
Ҁ tablespoon salt
moderate pepper
Method:
1. The thickness of the chicken must be even, and
cut into 4 cm blocks (approximately 30
g
each).
Put into the container with A, stir evenly (leave
it standing for 10 minutes for a stronger À avor).
Put corn starch and meat into the bowl, rub
thoroughly until there is no powder left.
2. Sprinkle sautéed sesame onto 1. Place onto
the grill tray with the skin side up in higher shelf
position. Choose crispy grill and cook for
13 minutes.
C
HICKEN
P
IE
Serves: 4 to 6
Ingredients:
500
g
chicken thigh ¿ llets, diced
60
g
butter
1 onion, chopped
100
g
mushrooms, sliced
¼ cup À our
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
1. Place chicken into a 3-litre casserole dish and
cook on 800 W for 5 to 6 minutes, stiring halfway
through cooking.
2. Place butter and onion into a 2-litre dish and
cook on 1000 W for 4 minutes. Stir in À our, cook
on 1000 W for 1 minute and gradually add milk.
Stirring constantly. Cook on 1000 W for 2 to 3
minutes stir every minute or until thick.
3. Add herbs, mustard, pepper, cheese and
mushrooms, mix well. Stir through chicken and
set aside.
4. Preheat oven to 200 °C.
5. Grease a 25 cm pie dish, line with one sheet of
pastry. Add chicken ¿ lling and cover with other
sheet of pastry. Trim edges. Place on metal tray
in lower positon and cook on 200 °C for 32 to 35
minutes.
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4 to 6
Ingredients:
40
g
pkt French onion soup mix
400 ml apricot nectar
1
kg
chicken drumsticks
1 clove garlic
1 onion, diced
½ cup dried apricots
Method:
1. In a 3-litre dish mix apricot nectar and French
onion soup mix. Add chicken drumsticks and mix
to coat with sauce, stir in remaining ingredients.
2. Put dish with lid on glass shelf in lower shelf
position. Cook on 800 W for 18 to 20 minutes,
turning halfway through cooking. Then cook on
600 W for another 18 to 20 minutes. Remove the
cover. Cook on Convection 170 °C on
15 minutes.
Pepper and Sesame Fried Nuggets
F0003BH70QP_CB.indd 81F0003BH70QP_CB.indd 81 2014/7/9 13:33:532014/7/9 13:33:53
– 82 –
Poultry
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoon red curry paste
500
g
chicken ¿ llets
1 cup coconut milk
2 cups ¿ nely sliced vegetables
1 tablespoon ¿ sh sauce
1 tablespoon brown sugar
Method:
1. In a 3-litre dish mix onion and curry paste. Cook
on 1000 W for 4 minutes with lid, stiring halfway.
2. Add chicken. Cook on 600 W for 4 minutes. Stir.
Cook on 600 W for 4 minutes,
3. Add coconut milk, vegetables, ¿ sh sauce and
brown sugar. Cover. Cook on 1000 W for 6 to 8
minutes and stir every 2 minutes.
I
NDONESIAN
S
HISH
K
ABOB
Serves: 2
Ingredients:
400
g
chicken leg (dice into chunks of 1
cm)
4-6 long sticks
A:
3 tablespoon peanut butter
2 tablespoon soy sauce
2 tablespoon coconut milk (or milk)
2 tablespoon ketchup
2 teaspoon curry powder
2 teaspoon mashed garlic
2 teaspoon mashed ginger
2 teaspoon custer sugar
1 teaspoon chili powder
1 teaspoon cumin powder
Method:
1. Put A into a bowl and stir, add the chicken in (leave
it standing for 20 minutes for a stronger À avor).
Poke through the chicken chunks with long sticks.
2. Place 1 in the center of the grill tray in higher
shelf position, choose crispy grill and cook for
14 minutes.
S
OY
C
HICKEN AND
V
EGETABLES
Serves: 4
Ingredients:
1 tablespoon cornÀ our
ѿ cup oyster sauce
2 tablespoon soy sauce
¼ cup sherry
2 teaspoon minced ginger
500
g
chicken ¿ llets, sliced
2 cups sliced stir fry vegetables
1 tablespoon oil
Method:
1. In a 3-litre dish mix cornÀ our, sauces, sherry, oil
and ginger. Cook on 1000 W for 2 minutes.
2. Add chicken ¿ llets and mix to coat with sauce.
Cook on 800 W for 5 to 6 minutes stirring halfway
through cooking.
3. Mix in sliced vegetables. Cook on 1000 W for
2 minutes. Stir and cook for a further 3 minutes
on 1000 W.
L
EMON &
T
HYME
S
TEAMED
C
HICKEN
Serves: 4 to 5
Ingredients
2 lemons, thinly sliced
1 bunch thyme
4 chicken breasts
6 cloves garlic, peeled
Salt, pepper
200 ml natural yogurt
1 tablespoon honey
1 teaspoon Dijon mustard
Salt, pepper
2 small courgettes,
thickly sliced Broccoli,
cut into small À orettes
Method:
1. Place the sliced lemons on trivet and scatter the
thyme over. Place the chicken breasts between
two sheets of cling ¿ lm and bash with a meat
mallet or rolling pin until thin.
2. Remove the cling ¿ lm and place chicken on the
lemon and thyme. In a small bowl add the whole
garlic and seasoning, lemon juice and ¿ nely
chopped thyme, mix. Spoon over the chicken.
3. Fill water tank. Cook chicken on 300 W + Steam
for 20 minutes.
4. To make the Yogurt dressing. Crush 2-3 steamed
garlic cloves (as prepared above) into a small
bowl. Add yogurt, honey and mustard, and stir
well. Serve dressing with chicken. Serve with
steamed broccoli and courgettes.
Indonesian Shish Kabob
F0003BH70QP_CB.indd 82F0003BH70QP_CB.indd 82 2014/7/9 13:33:532014/7/9 13:33:53
– 83 –
Poultry
G
RILLED
S
WEET
C
HILLI AND
L
IME
C
HICKEN
Serves: 6
Ingredients:
1 clove garlic, crushed
1 tablespoon chopped coriander
¼ cup sweet chilli sauce
2 tablespoon lime juice
6 chicken thigh ¿ llets, halved
Guacamole:
1 medium size ripe avocado
1 clove garlic, crushed
1 tablespoon lime juice
½ cup lite sour cream
cracked black pepper
Method:
1. Combine garlic, coriander, chilli sauce, lime
juice and chicken ¿ llets in a 2-litre bowl. Cover.
Marinate for 1 to 2 hours in the refrigerator.
2. Arrange marinated chicken on the metal tray in
higher shelf position. Cook on Grill 1 for 12 to
14 minutes, turn over and cook for a futher 6 to
8 minutes. Serve with guacamole.
To prepare guacamole:
1. In a small bowl mash avocado and stir in garlic,
lime juice, sour cream and cracked black pepper
to taste.
W
ARM
C
HICKEN
S
ALAD
Serves: 4
Ingredients:
1 tablespoon sesame oil
2 tablespoon soy sauce
4 single chicken breast ¿ llets
2 cups snow pea sprouts
1 punnet cherry tomatoes
200
g
mixed salad leaves
Dressing:
1 tablespoon peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoon sesame seeds
Method:
1. Combine sesame oil and soy sauce. Brush
chicken ¿ llets with this mixture and place on the
metal tray. Cook on Grill 1 on higher position
for 12 minutes, turn over and brush with any
remaining soy mixture and cook a further 8 to 10
minutes.
2. Slice into strips and toss with remaining salad
ingredients and dressing. Serve immediately.
To prepare dressing:
1. Place all ingredients in a screw top jar. Shake
until combined.
M
ARINATED
C
HICKEN
B
REASTS
Serves: 4
Ingredients:
4 chicken breasts 600
g
,
boneless and skinless
Suggested Marinades:
10 ml sesame oil
30 ml light soy sauce
15 ml white wine
1 garlic clove, crushed
5 ml fresh root ginger, grated
Lemon and Honey:
2 lemons, juice and zest
30 ml honey
1 garlic clove, crushed
Lemon and Thyme:
1 lemon, juice and zest
45 ml white wine
4 to 5 sprigs thyme
Sesame and Honey:
30 ml honey
15 ml dark soy sauce
25
g
toasted sesame seeds
Method:
1. Mix the selected marinade ingredients together.
Pour marinade over chicken directly in dish and
leave to marinate for 2 to 3 hours in the fridge.
2. Place the chicken in an oven proof dish. Pour
over half the marinade and cover. Place on base
of oven. Cook chicken on 270 W for 7 minutes.
3. Pour the remaining marinade over the chicken
and continue cooking on 270 W for 9 to 10
minutes.
C
HINESE
C
HICKEN
W
INGS
Makes: 16
Ingredients:
16 chicken wings
½ cup bottled teriyaki sauce
2 tablespoon tomato sauce
1 tablespoon worcestershire sauce
1 clove garlic, crushed
2 tablespoon honey
Method:
1. Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave
to marinate over night.
2. Remove marinade and cook on 800 W for 20 to
25 minutes. Stir halfway through cooking.
F0003BH70QP_CB.indd 83F0003BH70QP_CB.indd 83 2014/7/9 13:33:542014/7/9 13:33:54
– 84 –
Poultry
P
LUM
G
LAZED
Q
UAILS
Serves: 2 to 4
Ingredients:
4 quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon ¿ nely chopped basil
2 tablespoon chopped shelled pistachio nuts
pinch thyme
pinch cayenne pepper
¼ teaspoon minced ginger
1 teaspoon milk
1 tablespoon plum jam
1 tablespoon Hoi-sin sauce
250
g
can satsuma plums,
drained and seeds removed
¼ cup red wine
30
g
butter
Method:
1. Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, onions, basil, pistachio nuts, thyme,
cayenne pepper, ginger and milk. Mix well and
place a ¼ of the mixture into the cavity of each
quail.
2. Tie the legs together and place quails into a
shallow 2-litre dish. Set aside.
3. In a 2-cup jug, combine plum jam, hoi-sin sauce
and butter. Cook on 1000 W for 30 to 40 seconds.
4. Brush jam mixture over quails and cook on 800 W
for 20 to 25 minutes, brush with glaze halfway
through cooking. Cover and allow to stand for
5 minutes whilst preparing the sauce.
5. Puree plums with wine and heat in a 2-cup jug on
1000 W for 1 to 2 minutes. Pour sauce over quails
and serve with vegetables or salad garnished with
extra pistachio nuts.
C
HICKEN
F
ILLET WITH
V
ANILLA
Serves: 2
Ingredients:
200-220
g
chicken ¿ llet
2 tablespoon cheese powder
A:
30
g
onion (ground)
2 twigs thyme
2 teaspoon Chinese spirits
2 teaspoon olive oil
½ teaspoon salt
moderate mashed garlic
moderate coarsely ground pepper
Method:
1. Marinate chicken ¿ llet with prepared A (leave it
standing for 10 minutes for stronger À avor).
Pour water into the tank before cooking.
2. Sprinkle cheese powder on chicken ¿ llet, place in
the center of the grill tray, and then place the grill
tray on the upper shelf. Select steam 1 for
2 minutes, then select 300 W + steam for
3 minutes. Finally, select 800 W for 4½ minutes.
S
TEAMED
C
HICKEN AND
N
OODLES
Makes approx.
Ingredients
2 large chicken breasts
3 tablespoon chopped fresh coriander
2.5 cm piece ginger, cut into strips
6 to 8 spring onions, ¿ nely chopped
2 garlic cloves, peeled and crushed
1 red chilli, ¿ nely chopped
50 ml light soy sauce
30 ml rice vinegar
1 teaspoon soft brown sugar
2 tablespoon groundnut oil
1 tablespoon vegetable oil
1 teaspoon sesame oil
200
g
egg noodles
Method:
1. Place the chicken breasts between two sheets of
cling ¿ lm and bash with a meat mallet or rolling
pin until thin.
2. Remove the cling ¿ lm, place the chicken breasts
onto trivet and season well.
3. Fill water tank. Place trivet on glass shelf in
middle shelf position of oven and cook on
Steam 1 for 15 to 20 minutes, or until the chicken
is cooked through.
4. Place the chopped coriander, ginger, spring
onions, crushed garlic, red chilli, soy sauce, rice
vinegar and light brown sugar into a bowl and mix
well.
5. Place the three different oils into a bowl and
heat on base of oven on 600 W for 1 minute 30
seconds.
6. Pour over the spring onion mixture and mix to
combine. In a large bowl place noodles and cover
with boiling water. Cook on the base of the oven
on Steam 1 for 8 mins. Drain. To serve, pile the
cooked egg noodles into shallow serving bowl.
Slice the cooked chicken and spoon over the
spring onion mixture and drizzle over the juices
from the bowl.
Chicken Fillet with Vanilla
F0003BH70QP_CB.indd 84F0003BH70QP_CB.indd 84 2014/7/9 13:33:542014/7/9 13:33:54
– 85 –
Poultry
R
OAST
H
ERB
C
HICKEN
Serves: 4
Ingredients:
1.5
kg
chicken
60
g
butter
1 tablespoon chopped rosemary
1 tablespoon parsley
Method:
1. Place butter in a 2 cup jug. Cook on 800 W for 40
seconds.
2. Add rosemary and parsley. Tie legs of chicken
together with string. Brush with butter mixture.
3. Place breast side down on glass shelf in middle
shelf position, cook on 600 W for 15 minutes turn
over and cook on 600 W for further 10 minutes,
and cook on Convection 190 °C for 20 to 25
minutes until the chicken golden brown.
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.2
kg
duck
3 tablespoon honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Sauce:
2 oranges, juiced
grated rind of 1 orange
¼ cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
1. Clean and pat dry duck with paper towel. Pierce
skin at 2 cm intervals with a fork.
2. Place duck on glass shelf in lower shelf position.
Cook on 600 W for 20 minutes.
3. Brush the combined honey, liqueur and vinegar
over the duck and cook on Convection 190 °C for
13 minutes or until duck is golden brown. Stand
while preparing sauce.
To Cook Sauce:
1. Place all ingredients except rind, vinegar and
liqueur in a 2-cup jug. Cook on 1000 W for
2 minutes.
2. Add vinegar and liqueur and cook on 300 W for a
further 3 minutes. Pour sauce over duck, sprinkle
with rind and serve.
S
TUFFED
R
OAST
C
HICKEN
Serves: 4 to 6
Ingredients:
1.5
kg
chicken
2 tablespoon melted butter
salt and pepper
Stuf¿ ng:
1 tablespoon butter
1 small onion, ¿ nely chopped
2 rashers bacon, rind removed and
bacon ¿ nely chopped
1 tablespoon parsley, ¿ nely chopped
1 teaspoon mixed herbs
1½ cups cooked rice
1 egg
salt and pepper
Method:
1. Clean and pat dry chicken with paper towel.
Brush chicken with melted butter. Season
chicken. Set aside.
2. To prepare stuf¿ ng, melt butter in a 1-litre
casserole dish on 600 W for 1 minutes.
3. Add onion and bacon and cook on 1000 W for
2 minutes.
4. Add all remaining ingredients and mix well. Place
stuf¿ ng into chicken. Secure opening with tooth
picks.
5. Tie legs together with string. Place chicken breast
side down on glass shelf in lower shelf position.
Cook on 600 W for 30 minutes turn half way and
cook for Convection 190°C for 20 minutes.
F0003BH70QP_CB.indd 85F0003BH70QP_CB.indd 85 2014/7/9 13:33:572014/7/9 13:33:57
– 86 –
Poultry
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1.2
kg
chicken (cut open from breast, cut
slit at the thigh area)
300
g
spinach
Sauce:
40
g
garlic
15
g
oregano leaves
30 ml lemon juice
30 ml vegetable oil
30
g
oyster sauce
1 teaspoon sesame oil
1 teaspoon salt
½ tablespoon dark soya sauce
2 teaspoon coarse black pepper
Method:
To Make Sauce:
1. Mix garlic, oregano leaves, lemon juice,
vegetable oil, oyster sauce, sesame oil, salt, dark
soya sauce and coarse black pepper well.
2. Seasoned chicken with sauce for about 2 to 3
hours. Leave aside.
3. Place chicken on dish on base of oven. Cook on
600 W for 25 minutes and Cook on Convection
200 °C for 20 minutes.
4. Remove chicken from dish, next add spinach into
the chicken sauce, cook on 800 W for 4 minutes.
(stir at ½ time). Serve the chicken with the
spinach.
Roast Turkey
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5
kg
turkey
60
g
butter
1 stick celery, ¿ nely sliced
1 small onion, ¿ nely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
2 tablespoon brandy
1 tablespoon parsley, ¿ nely chopped
1 egg
salt and pepper
2 tablespoon brandy, extra
1 tablespoon oil
lemon pepper or
seasoned salt
Method:
1. Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on 1000 W for
30 to 40 seconds.
2. Add celery, onion and apples and cook on
1000 W for 5 minutes. Add brandy, breadcrumbs,
parsley, egg, salt and pepper. Mix well and stuff
mixture into cleaned turkey.
3. Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with
extra brandy, lemon pepper or seasoned salt.
4. Prepare turkey with stuf¿ ng as above. Place
turkey on glass shelf in middle shelf positon.
Cook on 600 W for 50 to 55 minutes turn over
halfway and cook on Convection 180°C for
20 minutes. Stand 15 minutes before serving.
F0003BH70QP_CB.indd 86F0003BH70QP_CB.indd 86 2014/7/9 13:33:572014/7/9 13:33:57
– 87 –
Main Fare Meats
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular dish. Beef rib roast should be placed cut-
side down. Other bone-in roasts should be placed
fat-side down. Boneless roasts should be placed fat-
side up. Halfway through cooking turn roasts.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded by the bones. Foil should extend about 5
cm down from bones.
The shank, thin ends of boneless roasts should also
be shielded.
Loosely cover baking dish with wax paper or paper
towel to prevent splatter. If a large amount of
juice accumulates in the bottom of the dish, drain
occasionally. If desired, reserve for making gravy.
Multiply the weight of the roast by the minimum
recommended times per 500
g
. Programme Power
and Time.
Directions for Cooking Tender Cuts of Meat by Microwave
After heating, check temperature using a meat
thermometer. The thermometer should not touch
bone or fat. If it does, the reading could be
inaccurate. Lower temperatures are found in the
centre of the roast and in the muscle close to a large
bone, such as a pork loin centre rib roast. If the
temperatures are low, return meat to the oven and
cook a few more minutes at the recommended power
level. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN. Let
stand, covered with foil, 10 to 15 minutes. During
standing time the internal temperature equalises and
the temperature rises 5 °C to 10 °C
Half hams should be shielded by wrapping an 8
cm wide strip of foil around the large end of the
ham. Secure to the body of the ham with wooden
toothpicks. Fold 3 cm over cut surface. For shank
ham halves, shield shank bone by cupping it with foil.
One third of the way through cooking, remove ham
from oven and cut off skin. Turn fat-side up and re
shield edges. If desired, glaze last 10 to 20 minutes
of cooking.
Canned hams should be shielded on the top
cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. If desired,
glaze last 10 to 20 minutes of cooking.
F0003BH70QP_CB.indd 87F0003BH70QP_CB.indd 87 2014/7/9 13:33:572014/7/9 13:33:57
– 88 –
Main Fare Meats
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use ½ to 1 cup of soup, broth,
etc per 500
g
of meat. Use an oven cooking bag or
covered casserole when cooking less-tender cuts of
meat. Select a covered casserole deep enough so
that the meat does not touch the lid.
Directions for Cooking Less-Tender Cuts of Meat by Microwave
If an oven cooking bag is used, prepare the bag
according to package directions. Do not use wire
or metal twist-ties. Use the nylon tie provided,
otherwise, use a piece of cotton string or a strip cut
from the open end of the bag. Make six 2 cm slits in
top of bag to allow steam to escape.
Multiply the weight of the roast by the minimum
recommended minutes per 500
g
. Programme Power
and Time. Turn meat over halfway through cooking.
Cooking Meat by Microwave Power
MEAT POWER
APPROX. COOKING TIME
(minutes per 500
g
)
Beef
Roasts
Rare
Medium
Well
Pot Roast
800 W
800 W
800 W
600 W
8 to 10
9 to 10
10 to 12
25 to 30
turn over
durning
cooking
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
800 W
800 W
800 W
13 to 15
12 to 15
5 to 7
Lamb
Medium
Well
800 W
800 W
10 to 12
12 to 14
F0003BH70QP_CB.indd 88F0003BH70QP_CB.indd 88 2014/7/9 13:33:572014/7/9 13:33:57
– 89 –
Main Fare Meats
R
ACK OF
L
AMB
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
1. Score rack of lamb and insert slices of garlic
under skin.
2. Place lamb fat up on metal tray in lower shelf
position. Sprinkle with rosemary. Cook on 180 °C
for 35 to 40 minutes. Stand for 5 minutes before
serving.
S
EASONED
R
OAST
L
AMB
Serves: 4 to 6
Ingredients:
1.6
kg
lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
1. Brush lamb with mustard and sprinkle with
rosemary.
2. Place lamb on metal tray in middle shelf position.
Cook on 180 °C for 90 minutes.
G
REEK
L
AMB
S
TEW
Serves: 4
Ingredients:
700
g
lamb ¿ llet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275 ml white wine
400
g
can chopped tomatoes
45 ml sliced black olives
100
g
linguine, broken into small pieces
150
g
feta cheese cubed
15
g
fresh mint chopped
Method:
1. Place the lamb and onion in casserole dish and
cover. Place on base of the oven and cook on
600 W for 10 minutes.
2. Split the chili along its length leaving the top
intact, (remove seeds) - this adds À avour to the
stew without too much heat.
3. Stir the chilli, garlic, rosemary, wine and tomatoes
into the lamb, with the lid on. Cook on 270 W for
40 minutes stirring halfway.
4. Stir in the black olives and linguine and continue
to cook on 270 W for a further 15 minutes or until
the linguine is cooked.
5. Remove the chilli and rosemary, and discard. Stir
in feta cheese and mint before serving.
R
OSEMARY AND
L
AMB
K
EBABS
Serves: 4
Ingredients:
500
g
lamb back strap
¼ cup lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1 tablespoon rosemary leaves
½ teaspoon ground cumin
½ teaspoon ground cardamom
Method:
1. Trim and cut lamb into 3 cm cubes. Combine all
remaining ingredients in a medium sized bowl.
Add lamb, cover and marinate for 2 hours.
2. Thread lamb cubes onto bamboo skewers. Preheat
the oven on 180 °C. After preheat, place skewers
on the metal tray in lower shelf position and cook
on Convection 180 °C for 15 to 20 minutes.
L
AMB
R
OGAN
J
OSH
Serves: 4
Ingredients:
1 large onion, diced
2 cloves garlic, crushed
120
g
rogan josh curry paste
600
g
diced lamb
400 ml coconut milk
250 ml beef stock
Method:
1. Place onion and garlic into a 2-litre microwave-safe
casserole dish. Cook on 1000 W for 2 minutes.
2. Stir in curry paste and cook for a further 2 minutes.
3. Add lamb and stir until coated with curry paste.
Cook on 1000 W for 4 minutes, stirring halfway
through cooking.
4. Pour in coconut milk and stock, stir well and
cook on 600 W for 40 minutes, stirring every
10 minutes on 600 W. Serve with basmati rice,
pappadums and mango chutney.
Rack of Lamb
F0003BH70QP_CB.indd 89F0003BH70QP_CB.indd 89 2014/7/9 13:33:582014/7/9 13:33:58
– 90 –
Main Fare Meats
G
OULASH
Serves: 4
Ingredients:
750
g
diced lamb
1 onion, ¿ nely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon À our
2 tablespoon tomato paste
1 teaspoon paprika
1 small red capsicum
cut into 2.5 cm cubes
1 cup beef stock
2 tablespoon sour cream
Method:
1. Place onion, garlic and butter in a 3-litre casserole
dish. Cook on 1000 W for 2 to 3 minutes.
2. Add Flour, tomato paste and paprika and cook on
1000 W for a further 1 minute.
3. Add lamb, capsicum, stock. Cover and cook on
600 W for 24 to 26 minutes. Stir in sour cream
and serve with vegetables.
L
AMB
C
HOPS WITH
S
PICY
S
AUCE
Serves: 4
Ingredients:
8 (approx. 800
g
) lamb loin chops
Marinade:
¼ cup medium or dry sherry
3 tablespoon tomato paste
2 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon ¿ nely chopped fresh parsley
freshly ground black pepper to
taste
Method:
1. Combine all marinade ingredients to form a thick
mixture.
2. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours.
3. Remove chops from marinade (reserving this
mixture) and place in a bowl with lid. Cook on
800 W for 8 to 10 minutes, turning over halfway
through cooking.
4. Place reserved marinade mixture into a jug and
heat on 1000 W for 1 to 2 minutes. Arrange
chops on serving plate then pour the sauce over.
Serve garnished with parsley or watercress.
R
OAST
B
EEF
Serves: 6
Ingredients:
2
kg
roast beef
seasoned À our
Method:
1. Sprinkle beef with seasoned Flour.
2. Place beef on glass shelf, cook on 600 W in
lower shelf positon for 20 minutes and cook on
convection 180 °C for 30 minutes medium result.
Stand covered for 10 minutes before serving.
Y
ORKSHIRE
P
UDDING
Serves: 6 to 8
Ingredients:
1 cup plain À our
pinch of salt
1 egg
1½ cups milk
oil for greasing muf¿ n tins
Method:
1. Sift À our and salt into a bowl. Break egg into À our
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
2. Preheat oven to 220 °C.
3. Brush twelve 7 × 3 cm muf¿ n tins with oil, and
place into oven for 2 to 3 minutes to heat oil.
Remove tins and pour in batter until tins are half
full.
4. Place on metal tray on lower shelf postion and
cook on 220 °C for 15 to 20 minutes or until
golden. Serve with roast beef.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
1. Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in
a 4-litre casserole dish.
2. Add remaining ingredients. Cover and cook on
1000 W for 10 minutes. Turn meat, cover and
cook on 600 W for 1ѿ to 1½ hours. Stand corned
silverside in cooking liquid for 10 minutes before
serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on 440 W.
F0003BH70QP_CB.indd 90F0003BH70QP_CB.indd 90 2014/7/9 13:33:582014/7/9 13:33:58
– 91 –
Main Fare Meats
B
EEF
R
OLL WITH
S
PINACH AND
S
PRING
O
NION
S
TUFFING
Serves: 4 to 6
Ingredients:
2 thick skirt steaks
(approx. 500
g
each), pounded
Stuf¿ ng:
1 tablespoon butter
1 clove garlic, crushed
½ bunch spinach,
washed and roughly chopped
4 green onions, ¿ nely sliced
¼ cup fresh breadcrumbs
salt and pepper
1 egg, lightly beaten
1 tablespoon slivered almonds
Sauce:
400
g
tomato puree
1 clove garlic, crushed
½ cup dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
pinch of pepper
Method:
1. Using a sharp knife, score the smooth side of the
steaks to form a diamond pattern. Place steaks
scored side down. Set aside.
2. Place butter and garlic into a 2-litre casserole
dish. Cook on 1000 W for 1 minute.
3. Add spinach and green onions and cook on
1000 W for 3 to 4 minutes. Allow to cool slightly.
4. Add breadcrumbs, salt and pepper, egg and
almonds to mixture. Mix until well combined.
5. Place stuf¿ ng onto steaks and roll up lengthwise
to form two long rolls. Secure rolls with string.
6. Place beef rolls in a 3-litre casserole dish, cook
on 800 W for 25 to 30 minutes, turning halfway
through cooking. Allow to stand before carving
into slices.
Sauce:
1. Place all ingredients into a 1-litre pyrex jug and
mix well. Cook on 1000 W for 8 to 10 minutes,
or until the sauce is a thick pouring consistency.
Pour over beef and serve.
M
INI
M
EATBALLS
Serves: 4
Ingredients:
500
g
topside mince
1 onion, ¿ nely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
½ cup pineapple pieces, reserve juice
½ cup brown sugar
1 tablespoon cornÀ our
½ cup beef stock
¼ cup vinegar
2 teaspoon soy sauce
Method:
1. Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well.
Roll mixture into 2.5 cm balls.
2. Place half of balls onto a paper towel lined glass
shelf evenly spread. Put in middle shelf position.
Cook on Convection 180 °C for 24 to 26 minutes.
Set aside. Repeat with remaining mixture.
Sweet and Sour Sauce:
1. Drain pineapple and reserve pineapple juice. In a
jug, combine sugar and cornÀ our. Add reserved
pineapple juice, beef stock, vinegar and soy
sauce. Mix well. Cook on 1000 W for 4 minutes.
2. Stir and add pineapple pieces. Cook on 1000 W
for a further 2 to 3 minutes. Stir well. Spoon
sauce over meatballs and serve.
Beef Roll with Spinach and Spring Onion Stuf¿ ng
F0003BH70QP_CB.indd 91F0003BH70QP_CB.indd 91 2014/7/9 13:33:582014/7/9 13:33:58
– 92 –
Main Fare Meats
B
ARBECUE
G
LAZED
M
EATLOAF
Serves: 4
Ingredients:
Barbecue Glaze:
¼ cup water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon brown sugar
Meatloaf:
1 small red capsicum
400
g
beef mince
150
g
sausage mince
1 medium brown onion, diced
2 cloves garlic, crushed
¼ cup dried breadcrumbs
1 egg lightly beaten
¼ cup chopped fresh basil leaves
1 tablespoon fresh oregano leaves, chopped
8 bacon rashers, rind removed,
sliced lengthways
Method:
1. Make barbecue glaze by combining all
ingredients in a small jug. Cook on 1000 W for
3 minutes, stirring occasionally.
2. Quarter capsicum and remove seeds and
membrane. Place skin side up on metal tray and
cooking on Grill 1 for approx. 10 minutes until
skin blisters and blackens. Remove, cover with
plastic wrap and stand for 5 minutes. Peel away
blackened skin and discard. Slice into thin strips.
Set aside.
3. Preheat oven to 180 °C.
4. Line an 8 cm × 25 cm bar tin with plastic wrap
and lightly grease a 25 cm × 30 cm swiss roll
pan. Using your hands, combine minces, onion,
garlic breadcrumbs, egg, basil, and oregano in a
large bowl.
5. Press half the mixture into the bar pan. Lay
capsicum strips over the top and press remaining
meat mixture over the capsicum.
6. Turn the bar pan onto the Swiss roll pan and
remove the plastic wrap.
7. Cover the top and sides of meatloaf with bacon
slices, ensure bacon overlaps. Cook at 180 °C
uncovered for 15 minutes.
8. Pour off excess fat from meatloaf, brush with
glaze and cook uncovered for a further
15 minutes or until meatloaf is cooked through.
Allow standing for 10 minutes before slicing.
H
ERBED
B
EEF AND
M
OZZARELLA
R
OLL-UP
Serves: 4
Ingredients:
750
g
topside mince
1 onion, ¿ nely chopped
1 clove garlic, crushed
black pepper
2 tablespoon chopped parsley
1 tablespoon Italian herbs
1 egg, lightly beaten
250
g
Mozzarella cheese, grated
Tomato Sauce:
400
g
can tomato pieces
1 tablespoon tomato paste
1 teaspoon dried basil
Method:
1. Preheat oven to 190 °C.
2. Mix all ingredients (except cheese) until well
combined. Lay a large sheet of greaseproof
paper onto a work surface. Place meat on paper
and press out ¿ rmly to measure 35 × 25 cm.
3. Sprinkle cheese over meat mixture leaving a
2 cm border around all sides. Tightly roll up meat
mixture. Place in a 23 × 13cm loaf tin. Place
on metal tray. Cook on metal tray in lower shelf
postion 190 °C for 50 to 55 minutes.
4. Drain well after cooking. Stand for 5 minutes
before slicing.
Method for Sauce:
1. Combine all ingredients in a food processor and
process until smooth. Pour into 4-cup jug. Cover
with plastic wrap. Cook on 1000 W for 5 to 7
minutes. Stir halfway.
Herbed Beef and Mozzarella Roll-up
F0003BH70QP_CB.indd 92F0003BH70QP_CB.indd 92 2014/7/9 13:33:582014/7/9 13:33:58
– 93 –
Main Fare Meats
L
ASAGNE
Serves: 4 to 6
Ingredients:
250
g
precooked lasagne noodles
3 tablespoon Parmesan cheese, extra
3 tablespoon grated Mozzarella cheese, extra
Meat Sauce:
750
g
topside mince
2 onions, ¿ nely chopped
410
g
tomato puree
400
g
diced tomatoes
¼ cup red wine
2 cloves garlic, crushed
1 tablespoon dried mixed herbs
3 beef stock cubes
salt and pepper
Cheese Sauce:
60
g
butter
3 tablespoon À our
500 ml milk
¼ cup Parmesan cheese
¼ cup grated Mozzarella Cheese
ground black pepper
Method:
1. Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
1000 W for 20 to 22 minutes, stirring halfway
through cooking.
2. Melt butter in a 1-litre casserole dish on 1000 W
for 30 seconds. Add À our, stir and cook on
1000 W for 1 minute.
3. Add milk, stirring, cook on 1000 W for 6 minutes,
stirring halfway through cooking.
4. Add cheese and pepper and mix well. Place
half of the meat sauce into a 4-litre casserole
dish. Layer 5 sheets of lasagne noodles over
meat sauce. Top with remaining meat sauce and
another 5 sheets of lasagne noodles.
5. Spread cheese sauce evenly over the noodles
and sprinkle with extra Parmesan and Mozzarella
cheese.
6. Preheat oven to 180 °C. Place lasagne in oven
and cook on 180 °C for 35 to 40 minutes. Serve
hot with a green salad and garlic bread.
C
HILLI
B
EEF
Serves: 4 to 6
Ingredients:
500
g
beef mince
1 diced onion
1 teaspoon minced garlic
35
g
packet chilli seasoning mix
400
g
can tomato puree
440
g
can kidney beans, drained
Method:
1. Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook
on 1000 W for 10 minutes. Stir halfway through
cooking.
2. Add kidney beans and cook on 1000 W for a
further 10 minutes. Stir halfway through cooking.
3. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 tablespoon butter
1 onion, sliced
750
g
rump steak sliced thinly
2 tablespoon tomato sauce
2 tablespoon Worcestershire sauce
200
g
sliced button mushrooms
1 tablespoon cornÀ our
½ cup hot beef stock
½ cup sour cream
1 tablespoon chopped parsley
Method:
1. Place butter, onion, meat, sauces and
mushrooms into a 3-litre dish. Cook on 800 W for
8 to 10 minutes.
2. Combine stock and cornÀ our in a small bowl,
then add to meat mixture. Stir well. Cook on
800 W for a further 3 to 5 minutes.
3. Add sour cream and parsley. Stir and cook on
800 W for 2 minutes. Serve with egg noodles or
rice.
To Cook by Sensor Menu:
1. Place all ingredients except sour cream and
parsley into a 3-litre casserole dish. Select
Casserole, then touch Start. Stir through sour
cream and parsley before serving.
F0003BH70QP_CB.indd 93F0003BH70QP_CB.indd 93 2014/7/9 13:33:582014/7/9 13:33:58
– 94 –
Main Fare Meats
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
400
g
rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoon Hoi sin sauce
¼ cup beef stock
3 cups sliced vegetables of your choice
(e.
g
. snow peas, broccoli,
capsicum)
Method:
1. Place rump steak, ginger and garlic in a 3-litre
dish. Cook on 1000 W for 1 minute.
2. In a 1-cup jug mix soy sauce, Hoi sin sauce and
beef stock. Mix into beef. Cook on 1000 W for 2
minutes.
3. Mix in vegetables. Cook on 1000 W for 5 to 7
minutes stirring halfway through cooking time.
M
INI
B
OEUF
E
N
C
ROUTE
Serves: 4
Ingredients:
15
g
dried porcini mushrooms
15
g
butter
225
g
mushrooms
1 large onion,
peeled and ¿ nely chopped
150 ml red wine
4 ¿ llet steaks, roughly 150
g
375
g
puff pastry
1 large egg, beaten
salt and pepper
Method:
1. Soak porcini mushrooms in boiling water for
20 minutes. Drain and ¿ nely chop.
2. Put the butter, all the mushrooms and onions in
a bowl and cover. Place on the base of the oven
and cook on 1000 W for 3 minutes.
3. Add wine to the mushroom mixture and cook on
1000 W for 7 to 8 minutes.
4. Preheat on Convection 200 °C. Place the ¿ llets
on the metal tray in the middle shelf position and
cook on Convection 200 °C for 10 to 15 minutes.
Allow to cool.
5. Cut the pastry into 4 pieces and roll each piece
out of a 15 cm x 15 cm square and brush with
beaten egg.
6. Place a ¼ of the mushroom mixture into the
centre of each pastry square and place a ¿ llet on
top. Season.
7. Bring the corners of the pastry to the centre and
place on greased metal tray. Brush with beaten
egg. Plece in the lower shelf position and cook
on Convection 220 °C for 15 to 20 minutes for
medium and 25 to 30 minutes for well done.
S
AVOURY
M
INCE
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
5 ml oil
400
g
can chopped tomatoes
150 ml red wine
30 ml tomato puree
5 ml mixed herbs
500
g
beef mince salt and pepper
Method:
1. Place onion, garlic and oil in casserole. Place on
base of oven and cook on 600 W for 3 minutes.
2. Place all other ingredients in casserole. Stir well.
Cover, cook on 1000 W for 10 minutes. Then
600 W for 15 to 20 minutes or until cooked.
Variation:
Chilli con carne add 400
g
can red kidney beans
drained, 5 to 10 ml chilli powder and 1 diced green
pepper with the onion, garlic and oil.
V
EAL
P
APRIKA
Serves: 4
Ingredients:
750
g
diced veal
250
g
mushrooms, sliced
1 cup chicken stock
1 onion, ¿ nely chopped
1 teaspoon paprika
salt and pepper
2 tablespoon À our
1 tablespoon tomato paste
½ cup sour cream
Method:
1. In a 3-litre casserole dish combine veal,
mushrooms, ½ cup of the chicken stock, onion,
paprika and salt and pepper. Cook on 1000 W for
10 minutes. Stir halfway.
2. Blend À our with remaining stock. Stir into veal
with tomato paste and cook on 1000 W for 2 to 3
minutes. Blend in sour cream. Serve.
To Cook by Sensor Menu:
1. Prepare as above. Select Casserole, then touch
Start.
2. Blend À our with remaining stock. Stir into veal
with tomato paste and cook on 1000 W for 2 to
3 minutes. Blend in sour cream. Serve.
F0003BH70QP_CB.indd 94F0003BH70QP_CB.indd 94 2014/7/9 13:33:582014/7/9 13:33:58
– 95 –
Main Fare Meats
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion, chopped
1 teaspoon minced garlic
200
g
diced potatoes
600
g
beef, diced
2 carrots, diced
ѿ cup tomato paste
1½ cups beef stock
100
g
whole button mushroom
¼ cup frozen peas
Method:
1. Place onion and garlic in 3-litre casserole dish.
Cook on 1000 W for 1 to 2 minutes.
2. Add remaining ingredients, except mushrooms
and peas. Stir until combined. Cover and cook on
1000 W for 8 minutes. Stir and cook on 440 W for
28 to 30 minutes.
3. Add mushrooms and frozen peas. Stir cook on
440 W for 14 to 15 minutes.
To Cook by Sensor Menu:
1. Place all ingredients into a 3-litre Casserole dish.
Select Casserole, then touch Start.
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
ѿ cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
1. Place steak, curry paste and potato in a 3-litre
casserole dish cook on 1000 W for 6 minutes.
2. Add coconut milk, stock and brown sugar, stir,
cook on 600 W for 40 minutes. Stir once during
cooking serve with jasmine rice.
To Cook by Sensor Menu:
1. Place all ingredients into a 3-litre Casserole dish.
Select Casserole, then touch Start.
C
HEESE
S
TEAK
Serves: 2
Ingredients:
400
g
sirloin
moderate salt, pepper
20
g
butter
moderate Italian salad dressing
(With diced tomatoes and
basil…etc.)
A:
6 tablespoon bread À our
6 tablespoon cheese powder
Method:
1. Heat the butter in a heat-resistant container with
a lid, and put it at the center of the oven. Cook
on 600 W for 30 to 40 seconds. Stir A with melted
butter, and put aside for later use.
2. Pat on the sirloin to break the ¿ bers, and lay them
out. Sprinkle with salt and pepper. Put them on
the center of the tray, put all the bread À our from
1 onto the beef, and then press with hands. Put
the grill tray in the higher shelf position, choose
crispy grill, and cook for 11 minutes.
3. Serve on a plate after heated, dripped with the
Italian salad dressing containing diced tomatoes
and basil according to personal preference.
A
PPLE
L
EMON
B
EEF
G
RILLS
Serves: 2
Ingredients:
4 pieces sirloin
(for fry steaks, 100
g
per piece)
moderate salt
moderate black pepper
3 pieces bacon
200
g
(1 piece) apple
A:
4 tablespoon lemon juice
2 tablespoon honey
1 teaspoon black pepper
Method:
1. Vertically cut the meat, sprinkle with salt and
black pepper. Cut bacon into pieces of 7 mm
thick. Cut ½ apple into 4 equal pieces, marinate
in combined A.
2. Place the beef in the center of the grill tray, then
bacon, with apples on the sides. Put the tray
in the higher shelf position, choose crispy grill,
and cook for 13 minutes. (keep the sauce that
marinated the apple for later use)
3. Serve 2 on a place with the apple-marinated
sauce.
Cheese Steak
F0003BH70QP_CB.indd 95F0003BH70QP_CB.indd 95 2014/7/9 13:33:582014/7/9 13:33:58
– 96 –
Main Fare Meats
B
LACK
P
EPPER
B
EEF
B
BQ
Serves: 2
Ingredients:
300
g
beef belly (for BBQ)
moderate corn starch
1 piece garlic (sliced)
90
g
onion
60
g
green pepper
moderate salt
1 tablespoon vegetable oil
A:
1½ tablespoon soy sauce
1½ tablespoon oyster sauce
1½ teaspoon custer sugar
1 teaspoon rough black pepper
Method:
1. Put A into a larger bowl and stir. Sprinkle a thin
layer of corn starch on the beef, and stir with
garlic (leave it standing for 10 minutes for a
stronger À avor).
2. Cut the onion, green pepper into chunks of 3 cm
each, À avor with salt and vegetable oil.
3. Lay out 1 in the center of the grill tray, surrounded
by 2. Put the grill tray in the higher shelf position
and select crispy grill, cook for 13 minutes.
S
TEAMED
B
EEF WITH
B
LACK
V
INEGAR
Serves: 2
Ingredients:
300
g
short loin (chunk)
½ stick scallion stalk
1 small green pepper
moderate vanilla (fresh coriander leaves)
A:
1 tablespoon corn starch
moderate salt, pepper
B:
2 teaspoon rice wine (or Chinese spirits)
2 teaspoon black vinegar
2 teaspoon soy sauce
¾ teaspoon sesame oil
¾ teaspoon castor sugar
¾ teaspoon stock powder
1 teaspoon garlic (chopped)
moderate mustard powder
(or Szechuan pepper)
Method:
1. Cut meat into 1 cm cubic strips. Sprinkle on A,
then marinate with B. Cut scallion stalk into strips
of 2 cm long. Slice green pepper.
Pour water into the tank before cooking.
2. Place 1 in the center of the grill tray, and then
place the grill tray in the middle shelf position.
Select steam 1 for 8 minutes, and then select
300 W + steam for 4 minutes.
3. Remove to plate after heating, relish with vanilla.
P
ORK WITH
L
ENTILS
Serves: 4
Ingredients:
250
g
brown lentils
1 large onion, chopped
4 slices smoked bacon,
diced thyme, pinch
1 stock cube
4 smoked sausages
salt
freshly ground black pepper
Method:
1. Whiten the lentils: cover in cold water, bring to
the boil on 1000 W for 7 to 8 minutes, drain and
allow to cool.
2. Place in the dish with the chopped onion, the
diced smoked bacon, a pinch of thyme and the
stock cube. Cover with water. Place dish on
base of oven. Cook on 1000 W, covered, for
12 minutes then 40 to 50 minutes on 300 W.
20 minutes before the end of the cooking add
the smoked sausages. Adjust seasoning before
serving.
B
ACON
R
OLL
Serves: 2
Ingredients:
200
g
streaky bacon (8 pieces)
200
g
enoki mushroom
8 cocktail sticks
Sauce:
30
g
melted butter
1 tablespoon black coarse
pepper
a pinch of salt
Method:
1. Mix butter, black coarse, pepper and salt
together. Wrap enoki mushroom with streaky
bacon, secure ends with cocktail sticks.
2. Brush wrap bacon with sauce. Place bacon in
glass shelf, cook on 600 W for 5 minutes and
Grill 1 for 8 to 10 minutes in middle shelf postion.
Turn over. Set to Grill 1 for another 5 to
7 minutes.
Bacon Roll
F0003BH70QP_CB.indd 96F0003BH70QP_CB.indd 96 2014/7/9 13:33:592014/7/9 13:33:59
– 97 –
Main Fare Meats
B
ARBECUED
S
PARE
R
IBS
Serves: 4
Ingredients:
1
kg
pork spare ribs
½ cup fruit chutney
½ cup tomato sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Method:
1. Place all ingredients into a large pyrex bowl and
mix well. Allow the spare ribs to marinate for
several hours or overnight.
2. Preheat oven to 200 °C. Place spare ribs on
glass shelf in lower shelf postion and cook for
23 to 25 minutes. Turn halfway through cooking.
Serve with rice.
S
OUR
P
LUM
P
ORK
R
IB
Serves: 2
Ingredients:
250
g
pork rib (cut into pieces, pierce
meat with fork)
Sauce:
1 tablespoon oil
8 pieces sour plum
1 tablespoon wine or Hua Teow chiew
2 tablespoon sour plum powder
1 tablespoon cornÀ our
¼ teaspoon coarse black pepper
3 tablespoon water
Method:
1. Seasoned pork rib with sauce for 1 hour. Cook
pork rib with sauce on 1000 W for 4 to 5 minutes
in a microwave safe casserole, covered with lid.
(Stir at ½ time)
S
WEET &
S
OUR
P
ORK
Serves: 4
Ingredients:
450
g
pork ¿ llet, diced
½ green pepper, chopped
225
g
can pineapple chunks
Sauce:
30 ml cornÀ our
15 ml caster sugar
15 ml white wine vinegar
15 ml orange juice
15 ml tomato puree
15 ml sherry
juice from can of pineapple below
seasoning to taste
Method:
1. Mix all sauce ingredients together. Layer pork,
pepper and pineapple in casserole. Pour over
sauce, cover and cook on 440 W for 15 minutes.
Or until meat is tender, stirring occasionally.
S
WEET AND
S
OUR
G
REEN
P
EPPER WITH
M
EAT
Serves: 2
Ingredients:
4 pieces green pepper
(approximately 90
g
each)
A:
200
g
ground meat
50
g
onion (mashed)
10 tablespoon bread À our
2 eggs (90
g
without shells)
1 teaspoon salt
moderate pepper
moderate nutmeg
B:
10 tablespoon soup
1 tablespoon custer sugar
4 teaspoon sweet cooking sake
4 teaspoon vinegar
2 teaspoon soy sauce
moderate corn starch (thicken with same
amount of water)
Method:
1. Vertically cut the green peppers into two, get rid
of the seeds, and coat the inside with corn starch
(not listed in the ingredients). Put A into a bowl
and stir until it becomes sticky, then put into the
green peppers.
2. Lay 1 in the middle of the grill tray, put tray onto
the upper shelf, choose crispy grill and cook for
11-13 minutes.
3. Place B into a small pot, and thicken it with corn
starch liquid.
4. Serve 2 in a plate dripped with the soup from 3.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
ѿ cup Parmesan cheese
Method:
1. Place water in a 4-litre casserole dish. Add pasta
and cook on 1000 W for 8 to 10 minutes. Stand
covered for 5 minutes. Drain.
2. Place sausages in a 3-litre casserole dish. Cover
and cook on 1000 W for 4 to 6 minutes. Drain,
slice into 3 cm pieces. Set aside.
3. Place onion and capsicum in a large casserole
dish. Cover and cook on 1000 W for 4 to
6 minutes.
4. Stir in pasta, sliced sausages, tomato purée, salt
and pepper, garlic, herbs and half the Parmesan
cheese. Cover and cook on 600 W for
15 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook on Convecton
180 °C for 20 minutes.
F0003BH70QP_CB.indd 97F0003BH70QP_CB.indd 97 2014/7/9 13:33:592014/7/9 13:33:59
– 98 –
Vegetable Varieties
Fresh Vegetables
Place vegetables in a casserole dish. Add 2 to
3 tablespoon of water per 500
g
of vegetables. Add
salt to water or add after cooking. Do not place salt
directly on vegetables. Cover dish with glass lid or
plastic wrap.
Cook on 1000 W according to time recommended in
charts. Halfway through cooking, stir, turn vegetables
over or rearrange, if required. Vegetables that are to
be cooked whole and unpeeled, need to be pierced
to allow steam to escape. Place vegetables on a
paper towel lined dinner plate.
Allow to stand covered according to the time
indicated in the charts.
Frozen Vegetables
Remove vegetables from package and place in
an appropriate sized container. Vegetables frozen
in pouch should be placed in a dish and the top
pierced. Cook on 1000 W according to directions
given in chart. Vegetables should be cooked covered
with a lid or plastic wrap.
Directions for Cooking Vegetables by Microwave
Dried Beans or Peas
Place hot tap water, in a 4-litre dish. Bring hot water
to the boil on 1000 W for 10 to 12 minutes.
To Cook by Time:
Add beans and 2 tablespoon oil to water. Cook
according to directions in chart. Stir.
Note
: Beans such as red kidney beans and lima
beans should be soaked overnight before cooking.
250
g
of dried beans equals about 3 cups cooked.
Use in place of canned beans. Allow to stand,
covered, for 15 to 20 minutes after cooking.
Cooking Frozen Vegetables by Micro Power
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX. COOKING TIME
(in minutes) on
800 W power
Beans 250
g
Cook in covered 2-litre dish. 6 to 7
Broad Beans 250
g
Cook in covered 2-litre dish. 6 to 7
Broccoli (spears) 350
g
Cook in covered 2-litre dish. 6 to 7
Brussels Sprouts 250
g
Cook in covered 2-litre dish. 6 to 7
Carrots (baby) 250
g
Cook in covered 2-litre dish. 6 to 8
CauliÀ ower 250
g
Cook in covered 2-litre dish. 6 to 7
Corn (
1
»
2
cob)
Corn (cobs)
75
g
250
g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
1½ to 2
4½ to 5
Mixed Vegetables 250
g
Cook in covered 2-litre dish. 5 to 6
Peas 250
g
Cook in covered 2-litre dish. 6 to 7
Spinach 250
g
Cook in covered 2-litre dish. 6 to 7
Cooking Dried Beans and Peas by Micro Power
ITEM CONTAINER
AMOUNT OF
HOT WATER
APPROX. TIME TO
BOIL HOT WATER on
1000 W (in minutes)
COVERED
TO COOK BEANS
on 440 W
(in minutes)
COVERED
Lentils (250
g
) 4-litre dish 2 litres 10 to 12 15 to 20
Soup Mix (250
g
) 4-litre dish 2 litres 10 to 12 15 to 20
Split Peas or
Lentils (250
g
)
4-litre dish 2 litres 10 to 12 20 to 25
Beans (250
g
)
Soaked overnight
4-litre dish 2 litres 10 to 12 35 to 40
F0003BH70QP_CB.indd 98F0003BH70QP_CB.indd 98 2014/7/9 13:33:592014/7/9 13:33:59
– 99 –
Vegetable Varieties
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on 1000 W for best results. Weights given are trimmed weights.
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING
TIME
(in minutes)
on 800 W
Asparagus 250
g
Covered dish with
1
»
4
cup water 3 to 4
Beans (¿ nely sliced) 250
g
Covered dish with
1
»
4
cup water 6 to 8
Beetroot 4 whole
(1
kg
)
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 minutes.
13 to 15
Broccoli 250
g
Covered dish with
1
»
4
cup water. 6 to 7
Brussels Sprouts 500
g
Covered dish with
1
»
4
cup water. 7 to 9
Cabbage 500
g
Shredded, with
1
»
4
cup water in covered dish. 7 to 9
Carrots 4
(sliced ¿ nely)
250
g
With
1
»
4
cup water in covered dish. 6 to 8
CauliÀ ower 500
g
With
1
»
4
cup water in covered dish. 7 to 9
Celery
6 stalks (400
g
)
cut in 1 cm
pieces
With
1
»
4
cup water in covered dish. 6 to 8
Corn 2 cobs (500
g
)
4 cobs (1
kg
)
Brush with melted butter and cook in covered
dish.
7 to 9
12 to 14
Eggplant 1 (500
g
) Dice with
1
»
4
cup water in covered dish. 7 to 9
Mushrooms 250
g
(sliced) Cook with 2 tablespoon butter in covered dish. 4 to 6
Onions 3 (200
g
) Cut in quarters with
1
»
4
cup water in covered dish. 4 to 6
Peas 250
g
Shell peas and place with
1
»
4
cup water in covered
dish.
4 to 6
Potatoes-Mashed
-Jacket
3 (500
g)
Peeled and quartered with
1
»
4
cup water. Covered.
Cook uncovered on paper towel lined plate.
7 to 9
Pumpkin 500
g
Peeled and cut into uniform pieces with
1
»
4
cup
water in covered dish.
7 to 9
Spinach/Silver Beef 250
g
Remove stem, cut leaves into small pieces.
Cook with
1
»
4
cup water in covered dish.
4 to 6
Sweet Potato 500
g
In serving size pieces with 2 tablespoon water in
covered dish.
2 to 4
Turnips 500
g
Peeled and sliced ¿ nely with
1
»
4
cup water in
covered dish.
5 to 7
Tomatoes 2 (300
g
) Sliced and cooked covered. 2 to 4
Zucchini 500
g
Cut in 2 cm pieces in covered dish. 5 to 7
F0003BH70QP_CB.indd 99F0003BH70QP_CB.indd 99 2014/7/9 13:33:592014/7/9 13:33:59
– 100 –
Vegetable Varieties
Q
UINOA
T
ABBOULEH WITH
M
INT
Serves: 6 to 8
Ingredients:
300
g
quinoa
2 courgettes
300
g
frozen peas
1 bunch of mint
100 ml olive oil
juice of 2 lemons
salt and pepper
Method:
1. To be prepared the day before it is eaten. Weigh
out the quinoa in a large bowl and cook it with
twice the volume of salted hot water, ¿ rstly for
5 minutes on 1000 W then on 300 W for 10 to
15 minutes. Drain and leave to cool.
2. Meanwhile chop the courgettes ¿ nely. Cover the
chopped courgettes and frozen peas with water
in a bowl and cook on 1000 W for 6 to 8 minutes.
Drain well and leave to cool.
3. Remove the mint leaves from the stalk and mix
with the olive oil and lemon juice. Add this mixture
to the quinoa, courgette and pea mixture. Check
the seasoning and leave to rest for several hours
before serving.
H
ERBED
V
EGETABLES
Serves: 6 to 8
Ingredients:
200
g
sliced snow peas
200
g
sliced carrots
200
g
sliced zucchini
2 tablespoon chopped parsley
Method:
1. In a 2-litre dish combine all vegetables. Cover
and cook on 1000 W for 3 minutes. Stir and Cook
on 1000 W for a further 3 minutes.
R
ATATOUILLE
Serves: 4
Ingredients:
1 aubergine, sliced
1 courgette, sliced
1 onion, sliced
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 clove of garlic,
peeled and crushed
400
g
can of tomatoes
salt and pepper to taste
Method:
1. Combine all ingredients in a casserole. Cover,
place on base of the oven and cook on 1000 W
for 12 to 14 minutes or until vegetables are soft.
Stir halfway through cooking time.
V
EGETABLE
C
URRY
Serves: 4 to 6
Ingredients:
1 onion sliced
2 tablespoon green curry paste
3 cups sliced vegetables
440
g
can chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
½ cup chopped nuts
Method:
1. In a 3 litre dish place onion and curry paste. Cook
on 1000 W for 2 minutes.
2. Add vegetables, chick peas, coconut milk, lemon
juice and soy sauce. Cook on 1000 W for 12 to
14 minutes. Sprinkle with nuts.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup diagonally sliced celery
1 large onion, cut into eights
1 green capsicum, diced
1 red capsicum, diced
1 cup sliced mushrooms
1 tablespoon Hoi Sin sauce
2 teaspoon soy sauce
Method:
1. Add oil and vegetables to a 3-litre dish and stir
well. Cook on 1000 W for 4 to 5 minutes, stirring
halfway through cooking.
2. Mix together sauces in a 1-cup glass jug and
cook on 1000 W for 1 minute. Pour over hot
vegetables and mix well.
S
PICY
P
OTATOES
Serves: 4
Ingredients:
350
g
potatoes, cubed
45 ml natural yoghurt
10 ml mango chutney
3 ml cumin, tumeric,
coriander and garam masala
10 ml fresh coriander
pinch chilli powder
15
g
sultanas
salt and pepperr
Method:
1. Place potatoes in dish with 45 ml water. Cover,
place on base of the oven and cook on 1000 W
for 8 minutes or until cooked. Drain.
2. Mix the remaining ingredients together. Add the
potatoes, mix well and cook on 600 W for 2 to
3 minutes.
F0003BH70QP_CB.indd 100F0003BH70QP_CB.indd 100 2014/7/9 13:33:592014/7/9 13:33:59
– 101 –
Vegetable Varieties
C
HEESY
M
ASHED
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and quartered
¼ cup water
¼ cup milk
1 tablespoon butter
¼ cup grated cheese
pinch of nutmeg
Method:
1. Place potatoes and water into a 2-litre casserole
dish. Cover and cook on 1000 W for 10 to 13
minutes. Drain.
2. Mash potatoes with a potato masher. Add
remaining ingredients except nutmeg. Mix well.
Cook on 1000 W for 1 minute, sprinkle with
nutmeg. Stir well before serving.
B
ACON AND
V
EGETABLE
B
ROILED
E
GG
Serves: 4
Ingredients:
20
g
cabbage
10
g
sweet pepper
2 cherry tomatoes
1 piece bacon
2 eggs
(100
g
after removing the shell)
1 tablespoon milk
moderate salt
moderate pepper
10
g
cheese (mozzarella)
moderate butter
Method:
1. Cut the cabbage, sweet peppers, and bacon
into 5 mm wide strips and quarter the cherry
tomatoes.
2. Butter the heat-resistant casserole molds and
place half of 1 in each mold. Crack one egg in
the center of each mold and sprinkle with salt
and pepper. Drizzle the milk on the egg yolk and
sprinkle with cheese. Place the mold on the grill
tray as illustrated and put the grill tray on the
higher shelf position.
3. Pour water into the tank before cooking. Select
steam 1 for 7 minutes, then select
300 W + steam for 2½ - 3½ minutes.
P
OTATO
C
ASSEROLE
Serves: 4 to 6
Ingredients:
750
g
sliced potatoes
1 cup sour cream
¼ cup milk
3 green onions, sliced
2 bacon rashers, chopped
½ cup grated cheese
Method:
1. In a 2-litre dish place potatoes, sour cream and
milk. Cook on 600 W for 20 minutes.
2. Top with green onions, bacon and cheese. Cook
on Convecton 200 °C for 20 minutes.
C
HEESE AND
H
AM
F
ILLED
P
OTATOES
Serves: 4
Ingredients:
4 (800
g
) large sized potatoes
100
g
ham, ¿ nely diced
3 tablespoon snipped chives
40
g
butter
½ cup grated Cheddar cheese
Method:
1. Place potatoes on a dinner plate. Cook on
1000 W for 5 to 7 minutes. Allow to stand for
4 minutes.
2. Cut off tops of potatoes and scoop out ¿ lling.
Mash ¿ lling with remaining ingredients. Spoon
¿ lling into potatoes. Put on glass shelf in lower
shelf position. Cook on Convection 200 °C for
25 minutes.
Cheese and Ham Filled Potatoes
F0003BH70QP_CB.indd 101F0003BH70QP_CB.indd 101 2014/7/9 13:33:592014/7/9 13:33:59
– 102 –
Vegetable Varieties
P
OTATO
W
EDGES
Serves: 4
Ingredients:
500
g
potatoes
oil, for brushing
Method:
1. Cut potatoes into wedges. Place on glass shelf in
lower shelf position, cook 600 W for 8 to
10 minutes and cook Convection 200 °C for
20 to 25 minutes.
B
AKED
C
HEESE
P
OTATO
Serves: 2
Ingredients:
100
g
natural cheese (for pizza)
4 tablespoon cheese powder
A:
400
g
potato (cut into 2 mm slices)
4 tablespoon water
20
g
butter
moderate pepper
Method:
1. Place A inside a deeper heat-resistant container,
wrap with a plastic wrap and place in the center
of the oven. Cook on 600 W for 8 to 10 minutes.
2. After heated, crush with a wooden shovel. Add in
natural cheese, 1 tablespoon cheese powder and
stir evenly. Divide it into 4 equal sizes, and lay
each at the center of the grill tray with a diameter
of approximately 8-10 cm with a total of 4 pieces.
Sprinkle with the remaining cheese powder. Put
the grill tray in the higher shelf position, select
crispy grill and cook for 13 minutes.
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 large tomatoes
¼ cup fresh breadcrumbs
¼ cup grated cheese
4 green onions, ¿ nely sliced
1 tablespoon ¿ nely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon.
2. Mix with remaining ingredients, except extra
cheese. Place tomatoes in a 1-litre dish. Cook on
1000 W for 2 minute.
3. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese. Place tomatoes into
a 2-litre casserole dish put on glass shelf in middle
shelf positon and cook on 1000 W for 3 minutes
and cook on Convection 200 °C for 15 minutes.
Tip:
To cook 4 stuffed tomatoes, cook on 1000 W for 6 to
8 minutes.
F
RENCH
S
EASONABLE
V
EGETABLES
Serves: 2
Ingredients:
1 medium size eggplant
½ piece sweet pepper
½ piece zucchini
½ piece garlic
moderate salt
moderate pepper
A:
50
g
tomato
1 tablespoon olive oil
Method:
1. Cut the eggplant, sweet pepper, and zucchini into
2 cm cubes. Slice the garlic.
2. Put 1 and A into a deeper heat-resistant
container, stir evenly. Put the container at the
center of the oven with the lid, select 600 W and
cook for 7-8 minutes.
3. After heated, À avor with salt and pepper.
C
ABBAGE
H
AM AND
O
NION
Serves: 6
Ingredients:
500
g
cabbage, shredded
2 tablespoon water
1 onion, ¿ nely chopped
1 tablespoon butter
125
g
ham, ¿ nely chopped
salt and pepper
Method:
1. Place cabbage and water in a 3-litre casserole
dish. Cover and cook on 1000 W for 7 to
9 minutes. Drain and set aside.
2. Place onion and butter in a 1-litre casserole dish
and cook on 1000 W for 3 to 4 minutes.
3. Add onion mixture and ham to cabbage and mix
well. Return to oven and cook on 1000 W for 2
to 3 minutes. Season with salt and pepper and
serve.
French Seasonable Vegetables
F0003BH70QP_CB.indd 102F0003BH70QP_CB.indd 102 2014/7/9 13:34:002014/7/9 13:34:00
– 103 –
Vegetable Varieties
T
OMATO AND
O
NION
Serves: 4
Ingredients:
600
g
(approx. 3) tomatoes, thinly sliced
1 onion, thinly sliced
½ teaspoon basil
salt and pepper to taste
Method:
1. Place all ingredients in a 2-litre casserole dish.
Cook covered on 1000 W for 7 to 10 minutes.
Serve with barbecued steak or grilled meat.
G
OATS
C
HEESE &
O
NION
T
ART
Serves: 4
Ingredients:
375
g
ready rolled puff pastry
30 ml olive oil
500
g
red onions, peeled & thinly sliced
15 ml fresh thyme
45 ml balsamic vinegar
10 ml muscovado sugar
salt and pepper
balsamic glaze for decoration
200
g
soft goats cheese, cut into slices
Method:
1. Place pastry on the greased metal tray and make
an incision 2 cm from each edge all the way
round the pastry. Prick the base with a fork and
chill for 15 minutes in the fridge.
2. Place the oil, onions and thyme into a large bowl.
Place on base of oven and cook on 1000 W for
5 minutes. Add balsamic vinegar and muscovado
sugar, stir and cook on 1000 W for 10 minutes.
Stir halfway and season.
3. Preheat oven on Convection 200 °C. Place the
onions on the pastry on metal tray. Decorate
with cheese and cook in lower shelf position on
Convection 200 °C for 20 minutes.
C
URRIED
C
REAMY
B
EANS
Serves: 4
Ingredients:
2 cups frozen green beans
2 tablespoon cream cheese
2 tablespoon sour cream
2 green onions, ¿ nely sliced
½ teaspoon curry powder
¼ teaspoon salt
Method:
1. Place beans in a 2-litre casserole dish. Cover
and cook on 1000 W for 4 to 6 minutes. Drain
and allow to stand, covered.
2. Mix remaining ingredients in a jug or a small
bowl. Pour over beans and mix well. Cook on
1000 W for 30 to 60 seconds. Serve hot.
M
INTED
P
EAS
Serves: 4
Ingredients:
1
kg
fresh peas, shelled
1 teaspoon water
1 teaspoon butter
1 tablespoon chopped mint
salt and pepper
Method:
1. Combine all ingredients in a 3 litre casserole dish.
Cover and cook on 1000 W for 6 to 8 minutes.
Stir and serve.
Tip
:
Frozen Peas can be substituted for fresh. 250
g
of
frozen peas will take 5 to 7 minutes on 1000 W.
S
AUTE
M
USHROOMS
Serves: 4 to 6
Ingredients:
1 tablespoon butter
400
g
mushrooms
1 clove garlic, crushed
salt and pepper
1 tablespoon chopped parsley
Method:
1. Place Butter in a 2-litre dish and cook on 1000 W
for 30 to 40 seconds.
1. Add mushrooms, garlic, salt, pepper and parsley.
Cover and cook on 1000 W for 4 to 5 minutes.
Stir halfway through cooking.
S
TEAM ROASTED MUSHROOMS WITH CHEESE
Serves: 2
Ingredients:
320
g
mushrooms
(honshimeji, brown swordbelt, fresh
and button mushrooms, etc.)
4 pieces bacon
180
g
tomatoes
70
g
(4 slices) cheese (meltable)
A:
40
g
butter
moderate salt and pepper
moderate parsley and oregano (dried)
Method:
1. Cut mushrooms into bite sized pieces and bacon
into 1 cm wide strips. De-seed the tomatoes and
cut into 5 mm cubes.
2. Pour water into the tank before cooking.
Place 1 and A in the microwave safe casserole
pan and place panin the center of the grill tray.
Place grill tray in the middle shelf position. Select
300 W + steam for 6 minutes.
3. Open the microwave door and take out the grill
tray with thermal gloves. Place cheese slices
on top and place the grill tray back in the middle
shelf position. Select Crispy Grill and cook for
15 minutes.
F0003BH70QP_CB.indd 103F0003BH70QP_CB.indd 103 2014/7/9 13:34:002014/7/9 13:34:00
– 104 –
Vegetable Varieties
B
ROCCOLI AND
C
HEESE
S
AUCE
Serves: 2 to 3
Ingredients:
250
g
broccoli, washed,
trimmed and cut into pieces
2 tablespoon water
Cheese Sauce:
2 tablespoon butter
2 tablespoon À our
1 cup milk
¾ cup grated cheese
¼ teaspoon mustard
salt and pepper
Method:
1. Place broccoli and water in a covered 2-litre
casserole dish. Cook on 1000 W for 3 to
5 minutes. Drain and set aside.
2. Place butter in a 2-cup jug and cook on 1000 W
for 20 seconds.
3. Add À our and mix well. Cook on 1000 W for
20 to 30 seconds.
4. Add milk gradually and stir well. Cook on
1000 W for 2 to 3 minutes, stirring halfway
through cooking.
5. Add cheese, mustard, salt and pepper. Mix well.
Pour sauce over broccoli and cook Convection
150 °C for 15 minutes.
C
AULIFLOWER
A
U
G
RATIN
Serves: 2 to 4
Ingredients:
500
g
cauliÀ ower,
trimmed and cut into pieces
2 tablespoon water
2 tablespoon butter
1 small onion, ¿ nely chopped
2 tablespoon À our
1 cup milk
½ cup grated tasty cheese
2 tablespoon fresh bread crumbs
Method:
1. Place cauliÀ ower and water in a covered shallow
casserole dish. Cook on 1000 W for 7 to 9
minutes. Stand covered while making sauce.
To Make Sauce:
1. Place butter and onion in a 4-cup glass jug. Cook
on 1000 W for 2 to 3 minutes.
2. Stir in À our and cook on 1000 W for 1 minute.
3. Add milk gradually. Stir well. Cook on 1000 W for
2 to 3 minutes, stirring halfway through cooking.
To Complete:
1. Drain cauliÀ ower and pour over sauce. Sprinkle
with cheese and breadcrumbs. Place a dish on
metal tray in lower shelf postion and cook on
Grill 1 for 3 to 5 minutes.
V
EGETARIAN
C
HILLI
Serves: 4
Ingredients:
15 ml oil
1 onion, ¿ nely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml chilli powder
3 ml cumin
175
g
bulgar wheat
400
g
can chopped tomatoes
30 ml tomato puree
450 m water
400
g
can red kidney beans, drained
Method:
1. Place oil, onion, pepper, chilli and carrots in a
large casserole. Cover, place on base of the oven
and cook on 1000 W for 4 to 5 minutes or until
softened.
2. Add chilli and cumin. Stir in bulgar wheat,
chopped tomatoes, tomato puree and water.
Cover and cook on 1000 W for 10 minutes.
3. Stir in red kidney beans, cover and cook on
1000 W for 2 to 3 minutes.
H
ONEY
G
LAZED
C
ARROTS
Serves: 4 to 6
Ingredients:
500
g
(approx. 4) carrots
2 tablespoon brown sugar
2 teaspoon butter
2 tablespoon honey
Method:
1. Peel and thinly slice carrots.
2. Combine all ingredients in a 2-litre casserole
dish. Cover and cook on 1000 W for 6 to
8 minutes. Serve.
C
ORN ON THE
C
OB
Serves: 4
Ingredients:
4 cobs corn
2 tablespoon butter
salt and pepper
Method:
1. Place corn cobs in a 3-litre casserole dish with
butter. Cook covered on 1000 W for 12 to 14
minutes.
2. Stand covered for 5 minutes. Season with salt
and pepper.
F0003BH70QP_CB.indd 104F0003BH70QP_CB.indd 104 2014/7/9 13:34:002014/7/9 13:34:00
– 105 –
Vegetable Varieties
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, ¿ nely chopped
1 clove garlic, crushed
2 tablespoon sour cream
salt and pepper
Method:
1. Wash and drain spinach leaves. Place spinach
green onions and garlic in a covered 3-litre
casserole dish. Cook on 1000 W for 7 to
8 minutes. Drain well by squeezing between two
dinner plates.
2. Toss through remaining ingredients. Season to
taste. Cook on 1000 W for 1 minute. Serve.
C
ELERIAC
P
UREE
Serves: 4
Ingredients
400
g
celeriac
1 potatoes
20
g
butter
75 ml milk
Nutmeg, pinch
Salt, pepper
Method:
1. Peel and cut the celeriac and potatoes into
small chunks. Place the vegetables on trivet on
glass shelf. Fill water tank. Cook on middle shelf
position Steam 1 for 10 to 15 minutes. Until soft.
2. Place the vegetables in a processor and add
butter and milk. Process until the desired
consistency is attained. Adjust seasoning and
add a pinch of grated nutmeg.
S
TUFFED
C
OURGETTES
Serves: 4
Ingredients:
2 courgettes, halved lengthways
2 teaspoon extra virgin olive oil
For the stuf¿ ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions, trimmed and ¿ nely
sliced
1 garlic clove, crushed
1 teaspoon dried thyme leaves
20
g
Parmesan, ¿ nely grated
Method:
1. Fill water tank. Place courgettes on trivet, and
place trivet on glass shelf in lower shelf position
and cook on Steam 1 for 15 minutes.
2. For the stuf¿ ng mix all the ingredients together
in a bowl. Sprinkle the mixture on the top of the
courgettes and drizzle with the remaining olive
oil.
3. Return to the oven and bake on metal tray in
lower position for 10 to 15 minutes on Convection
200 °C.
B
AKED
E
GGPLANT AND
H
AM
Serves:2
Ingredients:
300
g
eggplant (4 medium size)
moderate salt
moderate pepper
4 teaspoon olive oil
2 pieces tenderloin ham
(cut vertically into 4 pieces)
4 pieces basil leaves (rip into two)
6 tablespoon pizza sauce (sold on market)
(or ketchup)
40
g
natural cheese (for pizza)
2 tablespoon cheese powder
Method:
1. Remove the peel of the egg with a spacing of
2 cm, and then cut vertically into 3-4 pieces.
Marinate in salt water for a moderate amount of
time, keep for later after the bitterness is gone.
After drying, sprinkle the eggplants with salt,
pepper, and olive oil. Place them on a heat-
resistant À at plate, and then put the plate at the
center of the oven without plastic wraps. Cook on
600 W for 8 minutes.
2. On the 15 cm diameter heat-resistant plate, place
ѿ eggplants, and place a half the amount of ham
and basil on top. Then, place on top in order:
eggplant, ham, basil, and eggplant. Drip the pizza
sauce from above, then place natural cheese,
and sprinkle with cheese powder in order. Place
them in the center of the grill tray, and put the
tray onto the upper shelf. Select crispy grill and
cook for 8-10 minutes.
Baked Eggplant and Ham
F0003BH70QP_CB.indd 105F0003BH70QP_CB.indd 105 2014/7/9 13:34:002014/7/9 13:34:00
– 106 –
Rice, Pasta and Cereal
Directions for Cooking Rice and Other Grains by Microwave
Follow directions in chart on page 107 for recommended dish size, amounts of water and cooking time. Add
grain to cold water. Add salt and butter according to package directions.
Directions for Cooking Pasta by Microwave
Follow directions in the chart on page 107 for recommended dish size, amount of water and cooking time.
Boil water, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for times recommended in the
chart. Cook on 1000 W. Test pasta for desired cooking before adding more time. Slightly under cook pasta
that will be heated again in casserole. Stir and let stand, uncovered for 5 minutes.
Directions for Cooking Hot Cereal by Microwave
Combine ¼ cup of quick cooking oats, pinch salt and Ҁ cups hot tap water in a breakfast bowl.
Cook on HIigh for time recommended in chart. Allow
to stand covered before serving.
For special rice, substitute beef or chicken stock for
water. Add cooked onion, mushrooms or crumbled
bacon before serving.
Drain and rinse before serving.
Cook on 1000 W for 1 to 2 minutes, stirring halfway
through cooking.
Let stand 1 to 2 minutes before serving. Top as
desired with sugar or spices.
F0003BH70QP_CB.indd 106F0003BH70QP_CB.indd 106 2014/7/9 13:34:002014/7/9 13:34:00
– 107 –
Rice, Pasta and Cereal
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
60
g
butter
2 onions, ¿ nely chopped
2 tablespoon À our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
½ cup extra grated tasty cheese
paprika
Method:
1. Place butter and onions in a 2-litre casserole dish
and cook on 1000 W for 5 minutes.
2. Add À our, mix well and cook on 1000 W for
1 minute. Blend in milk and cook on 1000 W for 6
to 7 minutes, stirring halfway through cooking.
3. Add cheese and macaroni and pour into a deep
20 cm round dish. Top with extra cheese and
sprinkle with paprika. Cook on 600 W for
5 minutes and cook convection 200 °C for
10 minutes.
P
ESTO AND
E
GG
N
OODLES
Serves: 4 to 6
Ingredients:
6 cups boiling water
250
g
packet egg noodles
2 cloves garlic, crushed
½ cup chopped fresh basil leaves
¼ cup pine nuts, ¿ nely chopped
½ cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
1. Place water in a 3-litre casserole dish. Add egg
noodles. Cook on 1000 W for 6 to 8 minutes stir
halfway through cooking time.
2. Mix together garlic, basil, nuts and cheese in
a blender. Gradually pour in olive oil, pulsing
constantly. Season and stir through drained
noodles.
Directions for Cooking Dried Pasta by Microwave
ITEM CONTAINER
AMOUNT
OF
BOILING
WATER
APPROX. TIME
TO COOK PASTA
on 1000 W
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
Dried Fettuccine (250
g
) 4-litre dish 6 cups 10 to 12 5
Elbow Macaroni, shells, etc.
(250
g
)
3-litre dish 4 cups 12 to 14 5
Fresh Spaghetti, Fettuccine
(375
g
)
4-litre dish 6 cups 6 to 8 5
Dried Spaghetti (250
g
) 4-litre dish 4 cups 12 to 14 5
Fresh Tortellini, Ravioli (250
g
) 4-litre dish 4 cups 7 to 9 5
Fresh Gnocchi (375
g
) 4-litre dish 6 cups 6 to 8 5
Directions for Cooking Rice and Other Grains by Microwave
ITEM CONTAINER
AMOUNT
OF
WATER
APPROX. TIME
TO COOK RICE
on 1000 W
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
RICE
Quick Cook Brown (1 cup) 2-litre dish 1
1
»
3
cups 10 to 12 5
Brown (1 cup) 3-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
F0003BH70QP_CB.indd 107F0003BH70QP_CB.indd 107 2014/7/9 13:34:012014/7/9 13:34:01
– 108 –
Rice, Pasta and Cereal
S
PICY
T
UNA
P
ASTA
B
AKE
Serves: 4
Ingredients:
250
g
fusilli
1 litre boiling water
5 ml olive oil
1 red and 1 yellow pepper, sliced
2 cloves of garlic, crushed
5 ml crushed dried chillies
2 x 400
g
tins chopped tomatoes
1 teaspoon granulated sugar
2 x 200
g
tins tuna, drained and À aked
25
g
fresh breadcrumbs
30 ml grated parmesan
Method:
1. Place fusilli in water. Cover, place on the base of
oven and cook on 1000 W for 10 minutes, or until
soft. Leave to stand for 2 to 3 minutes. Drain.
2. Place the oil and peppers in the casserole dish
and cook on 1000 W for 5 minutes, until the
peppers have slightly softened.
3. Add the garlic and chilli to the pepper mixture and
cook on 1000 W for 1 minute.
4. Add the tomatoes and sugar, stir and cook on
1000 W for a further 5 minutes.
5. Stir tuna and fusilli into the tomato and pepper
mixture until coated. Top with breadcrumbs and
parmesan. Place the dish on metal tray in lower
shelf position and cook on Grill 1 for 5 to
7 minutes, or until golden.
S
PAGHETTI WITH
B
ACON IN
T
OMATO
S
AUCE
Serves: 2
Ingredients:
moderate salt, pepper
160
g
spaghetti
A:
150
g
water boiled tomato (tomato can)
60
g
bacon slice (into slices)
50
g
(ѿ piece) onion (into slices)
½ piece garlic (into slices)
½ chili (into round slices)
1 tablespoon olive oil
Method:
1. Pour 700 ml of boiling water and spaghetti into a
heat-resistant container. Cook on 1000 W for
10 minutes. After 2 minutes, submerge the
spaghetti completely. Stir after 6 minutes without
lid. Take the spaghetti out after heated and be
ready to serve.
2. Put A into the container and stir evenly. Put the
container at the center of the oven with lid, cook
on 600 W for 8 to 10 minutes.
3. After heated, add salt and pepper and mix evenly
with 1.
M
IXED
M
USHROOM
C
ANNELLONI
Serves: 4
Ingredients:
6 fresh lasagne sheets
45 ml olive oil
1 small onion, ¿ nely chopped
3 garlic cloves, sliced
25
g
pack fresh thyme, ¿ nely chopped
225
g
chestnut mushrooms,
roughly chopped
100
g
button mushrooms
250
g
goats cheese
350
g
tub cheese sauce
Method:
1. Put the lasagna sheets in a bowl with 1 litre of
boiling water. Cover, place on the base of the
oven and cook on 1000 W for 5 minutes. Drain
and keep covered in cold water until ready to
use.
2. Place the oil, onion and garlic in a bowl. Place on
the base of the oven and cook on 1000 W for
4 minutes.
3. Add the mushrooms and thyme to the onions and
cook, uncovered on 1000 W for 5 minutes. Drain,
season and cool slightly.
4. Preheat the oven on Convection 180 °C.
5. Crumble half of the goats cheese logs into the
cooled mushroom mixture and stir. Drain the
lasagna sheets and spoon 2 to 3 tablespoon of
the mushroom mixture along the edge of each
lasagna sheet, leaving a 1 cm border. Roll up the
pasta sheets.
6. Put the pasta in a shallow oven proof dish
and spoon over the cheese sauce. Slice the
remaining goats cheese into thick rounds and
arrange across the middle of the pasta rolls.
Place dish on metal tray in lower shelf position
cook on Convection 180 °C for 25 to 30 minutes.
Spaghetti with Bacon in Tomato Sauce
F0003BH70QP_CB.indd 108F0003BH70QP_CB.indd 108 2014/7/9 13:34:012014/7/9 13:34:01
– 109 –
Rice, Pasta and Cereal
C
REAMY
S
UN-
D
RIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
5 cups boiling water
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Sauce:
½ cup sun-dried tomatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
ѿ cup grated parmesan cheese
300 ml cream
Method:
1. Place pasta and water in a 4-litre casserole dish.
Cook on 1000 W for 14 to 16 minutes stir halfway
through cooking time, or cook by Sensor Cook.
2. While pasta is cooking, prepare sauce. Place all
ingredients in a blender, process until smooth.
3. Drain pasta and add sauce. Serve topped with
ham and extra parmesan cheese.
To Cook by Sensor Menu:
1. Prepare as above. Select Dried Pasta, then touch
Start.
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, ¿ nely chopped
2 cups long grain rice
600 ml chicken stock
300 ml coconut milk
1 teaspoon turmeric
1 teaspoon cumin
Method:
1. Combine all ingredients in a 4.5-litre dish. Cook
on 1000 W for 10 minutes. Stir and cook on
600 W for a further 11 to 13 minutes. Allow to
stand for 10 minutes.
S
EASONED
R
ICE
Serves: 6 to 8
Ingredients:
1 onion chopped
1 cup long grain rice
1 teaspoon thyme
2½ cups chicken stock
¼ cup slivered almonds, toasted
¼ cup sultanas
Method:
1. In a 3-litre dish place onion, rice, thyme and
chicken stock. Cook on 1000 W for 15 minutes.
Stir. Cover. Stand for 10 minutes.
2. Add almonds, and sultanas, and serve.
L
EMON &
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
1 (approx. 250
g
) bunch asparagus
450 ml hot vegetable stock
2 leeks, trimmed and ¿ nely sliced
40
g
butter
200
g
risotto rice
100
g
frozen peas
¿ nely shredded zest and juice
lemon
salt & pepper
40
g
fresh parmesan cheese
5
g
fresh basil
Method:
1. Cut asparagus into 2.5 cm pieces. Add 30 ml
stock and place in bowl. Cover, place on base of
oven and cook on 1000 W power for 2 minutes.
2. Place leeks and 25
g
butter in a large bowl. Place
on base of oven and cook on 1000 W for
2 minutes.
3. Add the rice to the leeks and stir in the hot
vegetable stock. Cover and cook on 1000 W for
10 minutes.
4. Stir in the peas, lemon zest and juice, salt and
pepper and cook on 600 W for 2 minutes.
5. Stir in the cooked asparagus, basil, remaining
butter and 25
g
Parmesan cheese. Cook on
600 W for 2 minutes. Serve in warmed bowls
sprinkled with a few whole basil leaves and the
rest of the Parmesan cheese.
P
RAWN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, ¿ nely chopped
1 garlic clove, crushed
25
g
butter
225
g
brown cap mushrooms, quartered
225
g
Arborio (risotto) rice
juice and rind of 1 lemon
3 ml saffron strands, crushed
300 ml hot vegetable stock
300 ml white wine
100
g
frozen peas
300
g
cooked pealed prawns
30 ml ¿ nely chopped chives
Method:
1. Put the onion, garlic, butter and mushrooms in a
large bowl. Place on base of the oven and cook
on 1000 W for 5 minutes.
2. Add rice, juice and rind of the lemon, saffron,
stock and wine to the mushroom mixture. Cover
and cook on 1000 W for 8 minutes.
3. Stir risotto. Add peas, re-cover and cook on
1000 W for 4 minutes.
4. Add the prawns and chives and cook on 600 W
for 3 to 4 minutes. Leave to stand for 2 to
3 minutes and serve.
F0003BH70QP_CB.indd 109F0003BH70QP_CB.indd 109 2014/7/9 13:34:022014/7/9 13:34:02
– 110 –
Rice, Pasta and Cereal
L
ENTIL
B
IRYANI
Serves: 4 to 6
Ingredients:
450
g
basmati rice
15 ml oil
1 large onion, sliced
5 ml root ginger, grated
1 garlic clove, crushed
3 ml turmeric
5 ml chilli powder
10 ml curry powder
150 ml natural yoghurt
100
g
mushrooms, sliced
2 tomatoes, peeled and chopped
100
g
tinned green lentils
50
g
cashew nuts
Method:
1. Place rice in bowl with 550 ml boiling water.
Cover, place on the base of the oven and cook
on 1000 W for 8 to 10 minutes and stir halfway.
2. Place the oil and onion in casserole. Place on
base of oven and cook on 1000 W for 3 minutes
or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry
powder and cook on 1000 W for 2 minutes.
4. Add the yoghurt, mushrooms, tomatoes and
lentils. Cover and cook on 600 W for 20 minutes
or until the lentils are tender and the liquid has
evaporated.
5. Add the lentil mixture and cashew nuts to the
cooked rice and mix thoroughly. Heat on 600 W
for 3 to 4 minutes. Garnish and serve.
S
PANISH
O
MELET
Serves: 2
Ingredients:
150
g
beaten eggs
400
g
potato
½small piece onion
2½ tablespoon water
2 tablespoon olive oil
moderate butter
moderate salt, pepper
Method:
1. Add salt, pepper into the beaten egg and put
under room temperature. Cut the potato and
onion into slices of 5 mm, put into a deep heat-
resistant container, add salt, pepper, and then
add water and olive oil. Loosely wrap in a plastic
wrap, and then put at the center of the oven.
Cook on 800 W for 8 to 10 minutes.
2. Before 1 cools off, stir with a fork, and then blend
evenly with the beaten egg.
3. Grease a 20 cm heat-resistant container with
butter, pour 2 into it. Place container on the
middle of the grill tray in the middle shelf position.
Choose crispy grill, and cook for 17 to
18 minutes.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoon lemon juice
2 teaspoon turmeric
¼ cup tahini (sesame paste)
1 tablespoon minced garlic
2 tablespoon olive oil
Method:
1. Place chick peas and water into a 4-litre
casserole dish and soak overnight. Drain.
2. Place chickpeas and boiling water into a 3-litre
casserole dish and cook on 600 W for 25 to
30 minutes, Drain, process with remaining
ingredients.
V
EGETABLE
& C
HICK
P
EA
C
ASSEROLE
Serves: 4
Ingredients:
1 medium onion, chopped
10 ml vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots,
peeled & thinly sliced
1 small cauliÀ ower, cut into À orets
100
g
dried apricots, halved
2 cloves garlic, crushed
425
g
can chick peas, drained
3 ml each: ground turmeric,
ground coriander, ground cumin
5 ml paprika
2.5 cm fresh root ginger,
peeled and ¿ nely chopped
salt and pepper
450 ml hot vegetable stock
chopped parsley to garnish
Method:
1. Place the onion and oil in the casserole. Place on
base of the oven and cook on 1000 W for
2 minutes or until starting to soften.
2. Add the prepared vegetables, apricots, garlic,
chick peas and stir in the spices, salt, pepper and
stock. Cover and cook on 600 W for 20 minutes,
or until vegetables are soft. Stir two or three times
during cooking. Serve with couscous or rice and
garnish with parsley.
TIP:
To prepare couscous: Place 300 ml vegetable stock
in a bowl and 1.5 ml turmeric. Cook on 1000 W for
4 minutes or until boiling. Add 175
g
couscous and
allow to stand for 5 minutes. Fluff up with a fork
before serving.
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– 111 –
Cakes, Slices and Biscuits
C
ELEBRATION
C
AKE
Serves: 8
Ingredients:
200
g
butter or margarine
200
g
dark muscovado sugar
4 eggs, beaten
200
g
plain À our
50
g
ground almonds
100 ml sherry
75
g
candied peel
75
g
glace cherries, roughly chopped
250
g
currants
250
g
raisins
100
g
pecan nuts, broken into pieces
¿ nely grated zest of 1 lemon
7.5 ml mixed spice
2.5 ml vanilla extract
2.5 ml baking powder
Method:
1. Prepare 20 cm round tin by lining with a double
layer of greaseproof paper on the inside and tie
a double band of greaseproof paper around the
outside. Cream the butter and sugar until pale
and À uffy. Add the eggs one at a time, beating
well after each addition. Fold in half the À our
using a metal spoon, then fold in the rest. Stir
in the almonds. Mix in the sherry, and then add
the peel, cherries, raisins, currants, nuts, lemon
zest, spice and vanilla. Stir in the baking powder.
Spoon mixture into the tin and spread evenly,
removing all air pockets. Make a small dip in the
centre.
2. Preheat oven on Convection 140 °C. Place tin on
metal tray in the lower shelf position and cook on
Convection 140 °C for 2 hours or until a skewer
inserted in the middle comes out clean.
3. Leave cake to cool in tin. When completely
cold wrap well in cling ¿ lm and foil to store until
ready to decorate. The cake will keep for several
months.
S
MALL
C
AKES
Makes: 12 little cakes
Ingredients:
100
g
butter
100
g
sugar
2 eggs, beaten
100
g
self-raising À our
Method:
1. Preheat on Convection 170 °C.
2. Beat the butter, which has been kept at room
temperature, and the sugar until a mousse-like
consistency is achieved. Add the eggs one at a
time, beating well after each egg is added. Mix in
the À our. Fill individual paper cases two thirds full
with the mixture.
3. Place paper cases on metal tray in the lower
shelf position. Cook on Convection 170 °C for
20 to 25 minutes.
C
HOCOLATE
C
AKE
Serves: 8
Ingredients:
100
g
plain chocolate
100
g
butter
4 eggs
100
g
icing sugar
50
g
self raising À our
50
g
ground almonds
Topping:
50
g
butter
25
g
cocoa powder
30 ml milk
225
g
icing sugar
Method:
1. Place chocolate and butter in a bowl. Place on
the base of the oven and melt on 1000 W for 1 to
2 minutes. Cool slightly.
2. Whisk eggs and sugar until pale and À uffy and
then fold in the chocolate mixture. Fold in the
À our and almonds. Spoon the mixture into
23 cm round tin lined with greaseproof paper.
3. Preheat oven on Convection 180 °C. Place tin
on metal tray in lower shelf position and cook on
Convection 180 °C for 40 minutes or until cooked.
Leave to cool.
4. To make the topping, place butter in a bowl on
the base of the oven and melt on 1000 W for
30 to 40 seconds. Stir in the remaining
ingredients and beat well until smooth. Spread
the topping over the top of the cake.
Chocolate Cake
F0003BH70QP_CB.indd 111F0003BH70QP_CB.indd 111 2014/7/9 13:34:022014/7/9 13:34:02
– 112 –
Cakes, Slices and Biscuits
S
TEAMED
V
ANILLA
S
PONGE WITH
C
USTARD
Serves: 6 to 8
Ingredients
250
g
butter, Plus extra for greasing
250
g
caster sugar
4 eggs
1 teaspoon vanilla extract
250
g
À our
1 teaspoon baking powder
50 ml milk
Custard:
250 ml milk
2 egg yolks
25
g
caster sugar
2 teaspoon cornÀ our
few drops vanilla extract
Method:
1. Butter a 1.5-litre pudding basin. To make the
sponge, cream the butter and the sugar in a
mixing bowl until pale and À uffy. Add the eggs,
one at a time, mixing well between each addition,
then add the vanilla extract. Stir the À our and
baking powder in the bowl and fold into the
sponge mixture. Finally, stir the milk into the
mixture. Fill the basin with the sponge mixture.
2. Fill water tank. Place basin on trivet on glass
shelf in lower shelf position on Steam 1. The
sponge pudding will take 1 ½ to 2 hours cooking;
the oven can only be set to cook for a maximum
30 minutes at a time. The water tank will need
re¿ lling every 30 minutes during the cooking time.
Reset time and ¿ ll water tank every 30 minutes.
To make the custard:
1. Bring the milk to the boil, this should take
2 minutes on the base of the oven and cook on
1000 W.
2. In a bowl, beat together the yolks, sugar,
cornÀ our and vanilla extract. Pour the scalded
milk over the egg mix and whisk well. Cook on
600 W for 1 minute, whisk, then cook for another
1 minute, the mix should have thickened. Serve
over the sponge.
C
ARROT
C
AKE
Makes: 12
Ingredients
150 ml sunÀ ower oil
250
g
wholemeal self-raising À our
10 ml baking powder
10 ml cinnamon
5 ml nutmeg
150
g
light muscovado sugar
50
g
walnuts, coarsely chopped
125
g
carrots, grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese Topping:
75
g
butter
100
g
cream cheese
225
g
icing sugar
chopped walnuts to decorate
Method:
1. Place all the cake ingredients in a large bowl and
mix well. Spoon into 20 cm square glass cake
dish.
2. Fill water tank. Place dish on glass shelf in the
lower shelf position and cook on 300 W + Steam
for 30 minutes or until cooked and well risen.
Allow to cool.
To make the topping
1. Cream the butter and cream cheese until smooth.
Stir in sieved icing sugar. Decorate the cooled
cake with the cream cheese topping and walnuts.
C
HIFFON
C
AKE
Makes: 21 cm Chiffon cake
Ingredients:
100
g
plain À our (sieved)
¾ teaspoon baking powder (sieved)
4 egg white
3 egg yolk
100 ml coconut milk
20
g
corn oil
120
g
castor sugar
¾ teaspoon cream of tartar
¾ tablespoon pandan juice
a drop green colouring
Method:
1. Beat egg white for 30 seconds. Next add cream
of tartar and sugar, beat till stiff on high speed.
Leave aside.
2. Beat À our, baking powder, oil, coconut milk,
pandan juice, colouring and egg yolk for about 1
to 2 minutes, till smooth.
3. Slowly fold À our mixture into egg white.
4. Pour batter into a 21 cm chiffon cake tin, bake in
a preheated oven at 150 °C for about 1 hour by
lower shelves.
Note:
Do not grease tin before baking.
Chiffon Cake
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– 113 –
Cakes, Slices and Biscuits
F
AIRY
C
UP
C
AKE
Makes: 6
Ingredients:
60
g
brown sugar
60
g
egg (beaten)
certain amount dried raisin
A:
70
g
plain À our
20
g
matcha tea powder
1
g
baking powder
B:
35
g
unsalted butter (chopped)
80
g
white chocolate (small pieces)
Mold:
6 sets 6 cm cup cake mold
Method:
1. Mix and sieve ingredients A. Put ingredients B in
a microwave safe casserole and cook on 440 W
for 1 minute to 1 minute 30 seconds with cover.
Stir B and gradually add brown sugar, and then
add beaten egg by three times to mix them well.
Add sieved A and mix using wooden spoon.
Cut the mixture into 6 equal parts, and ¿ t into a
6-diameter cup cake mold respectively, spread
some dried raisin on top.
2. Preheat oven at 180 ºC.
3. After preheating, put the cup cake on the metal
tray and put the tray on the lower shelves to cook
for about 19-20 minutes.
S
TREUSEL
M
UFFINS
Makes: 6
Streusel topping:
50
g
butter
75
g
plain À our
30 ml granulated sugar
15 ml ground mixed spice
Muf¿ ns:
200
g
plain À our
3 ml bicarbonate of soda
10 ml baking powder
pinch salt
75
g
caster sugar
75
g
butter
200 ml buttermilk
1 medium egg, beaten
100
g
fresh berries
Method:
1. Make streusel topping by melting the butter on
1000 W for 10 to 20 seconds.
2. Add the remaining topping ingredients and
combine to make a soft dough. Chill. Sift together
the À our, bicarbonate of soda, baking powder and
salt. Stir in the sugar. Melt butter for the muf¿ ns
on 1000 W for 30 seconds to 1 minute. Cool
slightly then mix in the buttermilk and egg.
3. Preheat on Convection 170 °C.
4. Lightly stir the buttermilk mixture into the À our
mixture. Fold fruit in gently. Divide mixture equally
between 6 muf¿ n cases. Crumble small amounts
of streusel topping over each muf¿ n.
5. Place muf¿ n tin on metal tray in lower shelf
position and cook on Convection 170 °C for 20 to
25 minutes or until browned and well risen.
F
RUIT
S
CONES
Serves: 10
Ingredients:
225
g
self-raising À our
pinch salt
5 ml baking powder
50
g
butter
25
g
caster sugar
50
g
sultanas
75 ml milk
beaten egg to glaze
Method:
1. Sift the À our, salt and baking powder together.
Rub in fat until the mixture resembles ¿ ne
breadcrumbs. Add sugar and sultanas. Make a
well in the centre and stir in enough milk to form
a soft dough. Knead lightly. Pat out to 2 cm thick
and cut into 10 rounds with a 5 cm cutter.
2. Preheat oven on Convection 210 °C.
3. Place the rounds on greased double grill tray
and metal tray and brush with beaten egg. Place
metal tray in lower shelf position and double grill
tray in higher shelf position. Cook on Convection
210 °C for 12 to 15 minutes or until cooked and
golden brown.
C
HOCOLATE
P
EANUT
B
UTTER
C
HEESECAKE
Serves: 6 to 8
Ingredients:
Base:
250
g
peanut cookies, ¿ nely crushed
125
g
butter
Filling:
500
g
cream cheese, softened
½ cup brown sugar
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
½ cup sour cream
Topping:
150
g
chocolate
¼ cup sour cream
Method:
1. Melt butter in a 1 litre casserole dish on 1000 W
for 30 to 40 seconds.
2. Add crushed biscuits and combine. Press biscuit
mixture evenly over base and sides of a greased
23 cm spring form tin. Refrigerate until ¿ rm.
3. Preheat oven to Convection 170 °C.
4. Place ¿ lling ingredients into a mixing bowl, beat
until mixture is combined. Pour mixture into
chilled biscuit base. Place on metal tray in lower
position, cook on Convection 170 °C for 55 to 60
minutes. Allow to cool and spread with topping.
Topping:
1. Melt chocolate in a 2-cup jug on 800 W for 1 to
2 minutes. Stir in sour cream. Spread over
cheesecake.
F0003BH70QP_CB.indd 113F0003BH70QP_CB.indd 113 2014/7/9 13:34:032014/7/9 13:34:03
– 114 –
Cakes, Slices and Biscuits
F
RUITY
S
WISS
R
OLL
Container: Mental tray (lower shelf).
Ingredients:
150
g
egg
60
g
castor sugar (sieved)
a little vanilla extracts
60
g
plain À our (sieved)
20
g
unsalted butter (melted)
250 ml cream
certain amount various fruits (garnishing)
1 piece baking paper
Mold:
1 26 cm×16 cm fruity roll mold
Method:
1. Press “oven” pad to start preheat at 150 °C.
2. Mix the beaten eggs and castor sugar well the
same way as making chocolate cake, and then
add vanilla extracts.
3. Pour in sieved plain À our and mix them well
using wooden spoon, add melted butter and mix
quickly.
4. Cover the mold with baking paper and pour the
mixture into a 26 cm×16 cm standardized cake
mold, discharge the air between in the cake.
Place the mold onto the metal tray, and put the
metal tray on the lower shelves and bake for 30
minutes after preheating.
5. After the cake cooling down, remove the baking
paper, grease some cream and put some fruits
on the surface of the cake, spare 2 cm clearance
to roll the cake up, and then ¿ x the joint well.
Grease some cream and spread various fruits on
the top of the roll.
C
HOCOLATE
C
HEESECAKE
Serves: 6
Ingredients:
100
g
butter
250
g
digestive biscuits, crushed
150
g
plain chocolate
30 ml milk
450
g
soft cheese
100
g
soft brown sugar
2 large eggs
5 ml vanilla essence
Method:
1. Place butter in bowl on the base of the oven and
melt on 1000 W for 40 to 50 seconds.
2. Stir in biscuits and press into base of greased 23
cm deep À an tin.
3. Melt chocolate with milk on 600 W for 1 to
2 minutes. Leave to cool slightly.
4. Preheat oven on Convection 150 °C.
5. Mix all the remaining ingredients and stir in
chocolate. Pour over biscuit base. Place tin on
metal tray in lower shelf position and cook on
Convection 150 °C for 30 to 35 minutes. Chill
before serving.
S
CONE
C
AKE
Makes: 3
Ingredients:
160
g
plain À our (sieved)
2 teaspoon baking powder (sieved)
40
g
castor sugar
moderate salt
60
g
unsaltedbutter
1 egg (50
g
without shell)
moderate vegetable oil
1 parchment paper (30 x 21cm)
A:
20
g
dried fruit
20
g
corn À akes
20
g
walnut
moderate cinnamon
Method:
1. Beat the egg and cut butter into 1 cm cubes.
Crush dried fruit, corn À akes and walnut into
coarse grains.
2. Put sieved cake À our and baking powder in bowl
and add in castor sugar and salt. Add butter and
use hand to rub butter until it mixes with other
ingredients.
3. Add in beaten egg, A and mix gently with rubber
knife. Apply vegetable oil on hand and mix the
ingredients into the dough.
4. Divide the dough of step 3 into 3 portions and
make each into a 3 cm in diameter and 15 cm
long stick.
5. Pour water into the tank before cooking.
Put parchment paper on the grill tray. Arrange 4
as shown below and place the tray on the upper
shelf. Select steam 1 for 3 minutes, and then
select 300 W + steam for 3 minutes. Finally,
select 800 W for 4 minutes.
Scone Cake
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– 115 –
Cakes, Slices and Biscuits
L
ACE
B
ISCUITS
Makes: 18 to 20 biscuits
Ingredients:
2 tablespoon liquid glucose
¼ cup brown sugar
60
g
butter, melted
ѿ cup plain À our
60
g
almonds, ¿ nely chopped
Method:
1. Combine glucose and sugar in a 1-litre casserole
dish. Cook on 600 W for 1 minute 30 seconds to
2 minutes.
2. Add melted butter to glucose mixture. Stir in À our
and almonds. Mix well.
3. Preheat oven to 180 °C.
4. Place small teaspoonful of mixture 8 cm apart
onto the greased metal tray. Place into lower
shelf position and cook on 180 °C for 8 to 10
minutes. Stand for 1 minute before removing
biscuits from metal tray, to allow edges to ¿ rm for
easier removal.
Tip:
To make brandy snaps wrap hot biscuits around the
handle of a wooden spoon and allow to cool. Fill
centers with whipped cream.
Note:
Liquid glucose is available at most health food
shops.
A
NZAC
B
ISCUITS
Makes: 24 biscuits
Ingredients:
125
g
butter, melted
2 tablespoon golden syrup
1 teaspoon bicarbonate of soda
2 tablespoon hot water
1 cup rolled oats
1 cup coconut
1 cup plain À our
1 cup brown sugar
Method:
1. Preheat oven to 160 °C.
2. Combine bicarbonate of soda and water in a
small bowl. Add dry ingredients and water mixture
to butter and syrup. Mix well. Place tablespoon of
mixture on the greased metal tray in lower shelf
position, allowing room for spreading. Cook on
160 °C for 14 to 16 minutes.
3. Leave on the shelf for a few minutes, then
transfer to wire cake rack until biscuits are cool.
Repeat with remaining mixture.
C
HOCOLATE
C
HIP
C
OOKIES
Makes: 30 large cookies
Ingredients:
250
g
butter
½ cup brown sugar
½ cup caster sugar
1 teaspoon vanilla essence
2 eggs
3 cups self-raising À our
250
g
chocolate bits
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and À uffy. Beat in vanilla and eggs until well
combined. Fold in À our and chocolate bits.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf positon. Cook on 180 °C for
12 to 14 minutes or until golden brown.
L
EMON
P
OPPY
S
EED
C
OOKIES
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
2 tablespoon lemon zest
1 tablespoon poppy seeds
2 tablespoon lemon juice
1 eggs
2 cups self-raising À our
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light and
À uffy. Beat in lemon zest, poppy seeds, lemon
juice, and eggs until well combined. Fold in À our.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf position. Cook on 180 °C for
13 to 16 minutes or until golden in color.
C
INNAMON
C
RISPS
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
1 teaspoon vanilla essence
2 egg
2½ cups self-raising À our
2 teaspoon cinnamon
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and À uffy. Beat in vanilla and eggs until well
combined. Fold in À our and cinnamon.
3. Place tablespoon of mixture onto greased metal
tray in lower shelf position. Cook on 180 °C for
10 to 12 minutes or until golden brown.
F0003BH70QP_CB.indd 115F0003BH70QP_CB.indd 115 2014/7/9 13:34:062014/7/9 13:34:06
– 116 –
Cakes, Slices and Biscuits
H
ONEY
O
ATY
S
LICE
Makes: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain À our
¾ cup coconut
¾ cup sugar
125
g
butter
3 tablespoon honey
2 tablespoon water
½ teaspoon bicarbonate of soda
Method:
1. Grease and paper line a 27 cm × 17 cm slice
pan.
2. Combine oats, À our, coconut and sugar in a large
bowl.
3. In a 2-litre pyrex bowl, place butter, honey and
water and cook on 800 W for 1 to 2 minutes, stir
in bicarbonate of soda.
4. Pour over dry ingredients, stir until well combined.
Press into pan.
5. Preheat Convection to 180 °C. Place on metal
tray in the lower shelf position and cook on
Convection 180 °C for 23 to 25 minutes, cool
before cutting.
L
EMON
C
OCONUT
M
ERINGUE
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
90
g
butter
¼ cup caster sugar
¾ cup plain À our
ѿ cup cornÀ our
400
g
condensed milk
2 eggs, separated
2 teaspoon grated lemon rind
½ cup lemon juice
¼ cup caster sugar, extra
½ cup desiccated coconut
½ cup slivered almonds
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Cream together butter and sugar. Gradually add
sifted À ours and knead lightly until combined.
Spread over base of prepared pan. Combine
condensed milk, egg yolks, lemon rind and juice
in a bowl, cook on 800 W for 3 to 4 minutes,
stirring 3 times. Spread over base.
3. Preheat oven to Convection 180 °C.
4. Beat egg whites in a small bowl until soft peaks
form, gradually add extra sugar. Add desiccated
coconut, spread over ¿ lling and sprinkle with
slivered almonds.
5. Place pan on metal tray in the lower shelf
position. Cook on Convection 180 °C for 35 to 40
minutes.
C
ARAMEL
C
OCONUT
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
100
g
butter
½ cup plain À our
½ cup self-raising À our
½ cup coconut
½ cup caster sugar
Filling:
400
g
sweetened condensed milk
2 tablespoon golden syrup
ѿ cup brown sugar
40
g
butter
Topping:
2 eggs
ѿ cup caster sugar
2 cups coconut
Method:
1. Grease and paper line a 19 × 28 cm lamington
pan.
2. Melt butter in a bowl on 600 W for 2 minutes to 2
minutes 30 seconds. Preheat oven to 180 °C. Sift
À ours into bowl, stir in coconut, sugar and butter.
Press over base of prepared pan. Spread ¿ lling
over base and sprinkle with topping. Place pan
on metal tray in the lower shelf position. Cook on
Convection 180 °C for 30 to 35 minutes.
3. To prepare ¿ lling, place all ingredients in a bowl
and cook on 800 W for 3 to 5 minutes, stirring
three times during cooking.
4. To prepare topping, combine all ingredients and
mix well.
A
PRICOT
H
ONEY
S
LICE
Makes: 20 squares
Ingredients:
185
g
butter
2 tablespoon honey
250
g
ginger nut biscuits, crushed
½ cup chopped pecans
½ cup coconut
1 cup chopped dried apricots
Method:
1. Grease and line an 18 × 28 cm dish.
2. In a 2-litre dish place butter and honey. Cook on
800 W for 2 minutes to 2 minutes 30 seconds.
3. Stir in biscuits, pecans, coconut and dried
apricots. Press into the prepared dish. Chill until
¿ rm cut into squares.
F0003BH70QP_CB.indd 116F0003BH70QP_CB.indd 116 2014/7/9 13:34:062014/7/9 13:34:06
– 117 –
Cakes, Slices and Biscuits
M
UESLI
S
LICE
Makes : 20 squares
Ingredients:
125
g
butter
1 cup brown sugar
3 tablespoon honey
2 cups natural muesli
1 cup coconut
½ cup sultanas
50
g
dark cooking chocolate, melted
Method:
1. Combine butter, sugar and honey in a 2-litre dish
and cook on 800 W for 1 to 2 minutes.
2. Add muesli, coconut and sultanas, mix well.
Press into an 18 cm × 28 cm À at dish. Cook on
1000 W for 4 to 5 minutes.
3. Mark into squares and cool in dish. When cool
drizzle with melted chocolate.
H
ONEY
A
LMOND
B
ROWNIES
Makes: 6
Ingredients:
125
g
butter
200
g
white chocolate
¾ cup sugar
¼ cup honey
2 teaspoon vanilla essence
2 eggs
1 cup plain À our
¾ cup blanched almonds
Method:
1. Melt butter and chocolate in a bowl on 800 W for
1 to 2 minutes.
2. Add sugar, honey, vanilla essence and eggs
and mix well. Add À our and almonds. Pour into a
greased and lined 20 cm square deep pan.
3. Preheat oven to 180 °C. Place on metal tray in
the lower shelf position and cook on 180 °C for
30 to 35 minutes. Cool completely before
removing from a pan.
C
HOCOLATE
B
ROWNIES
Makes: 20 cm square pan
Ingredients:
125
g
butter
200
g
dark chocolate, chopped
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain À our
¾ cup nuts, chopped
Method:
1. Preheat oven to 180 °C.
2. Grease and paper line a 20 cm square pan. Melt
butter and chocolate on 800 W power for 2 to
3 minutes, stirring once. Stir in sugar, vanilla,
eggs, À our and nuts.
3. Spread into prepared pan. Place pan on metal
tray in lower shelf position and cook for 25 to
30 minutes. Allow to cool, remove from pan and
sprinkle with icing sugar. Cut into small squares.
Chocolate Brownies
F0003BH70QP_CB.indd 117F0003BH70QP_CB.indd 117 2014/7/9 13:34:062014/7/9 13:34:06
– 118 –
Desserts and Pastries
C
HRISTMAS
P
UDDING
Serves: 6 to 8
Ingredients:
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind
400
g
mixed dried fruit
45 ml brandy
15 ml black treacle
50
g
self-raising À our
pinch of salt
15 ml cocoa
5 ml mixed spice
3 ml nutmeg
100
g
shredded suet
150
g
fresh breadcrumbs
50
g
mixed peel
50
g
À aked almonds
2 eggs, beaten
Method:
1. Place apple and carrot in a large bowl. Place on
the base of the oven and cook on 1000 W for
5 minutes. Beat well to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on
1000 W for 2 minutes.
3. Stir in brandy and treacle. Stand for 5 minutes.
Beat in rest of ingredients. Press into the pudding
basin. Cover and cook on 600 W for 5 minutes.
4. Stand for 5 minutes. Cook on 1000 W for another
2 to 3 minutes or until just ¿ rm.
NOTE
:
One of the advantages of using your Microwave to
make this traditional pudding is that it can be made
the week before Christmas and stored in a cool dry
place. Do not attempt to make the pudding earlier
than this, since the À avour will not improve with
keeping, unlike a traditionally steamed pudding.
C
HOCOLATE
F
UDGE
P
UDDING
Serves: 4
Ingredients:
50
g
margarine
100
g
self-raising À our
100
g
caster sugar
pinch of salt
25
g
cocoa or drinking chocolate
1 egg, beaten
5 ml vanilla essence
60 ml milk
Sauce:
100
g
soft brown sugar
25
g
cocoa or drinking chocolate
150 ml hot water
Method:
1. Melt margarine in a small dish on the base of the
oven on 600 W for 40 seconds to 1 minutes or
until melted.
2. In a large bowl place À our, sugar, salt and cocoa.
Add melted margarine along with egg, vanila
essence and milk. Beat well. Pour mixture into
soufÀ e dish.
3. Mix together brown sugar and cocoa and sprinkle
over mixture. Fill water tank. Pour over hot water
and cook on 1000 W for 5 to 6 minutes, after 4
minutes of cooking set Steam Shot for 3 minutes.
The pudding will separate on cooking, giving a
chocolate fudge sauce at the bottom.
F0003BH70QP_CB.indd 118F0003BH70QP_CB.indd 118 2014/7/9 13:34:062014/7/9 13:34:06
– 119 –
Desserts and Pastries
S
TICKY
P
UDDING WITH
T
OFFEE
S
AUCE
Serves: 4
Ingredients:
150
g
fresh or ready to eat dates stoned
and ¿ nely chopped
50
g
butter
150
g
caster sugar
2 eggs, lightly beaten
150
g
self raising À our
3 ml grated nutmeg
3 ml ground ginger
Sauce:
150
g
muscovado sugar
75 ml double cream
75
g
butter
Method:
1. Pour 150 ml boiling water over the chopped dates
and set aside to cool.
2. Cream the butter and sugar until light and À uffy.
Beat in the eggs a little at a time. Fold in the À our,
spices and the dates with the liquid. Pour mixture
into pudding basin and cook on 600 W for 8 to 10
minutes or until cooked.
To make the sauce
1. Place all the ingredients in a large jug and cook
on 1000 W for 1 minute or until the sugar has
dissolved.
2. Stir and continue to cook on 1000 W for 1 to
2 minutes or until smooth and hot. Drizzle the hot
sauce over the sponge and serve with whipped
cream.
S
TEAMED
S
UET
S
PONGE
P
UDDING
Serves: 4
Ingredients:
150
g
self-raising À our
pinch of salt
50
g
caster sugar
50
g
suet
1 egg
150 ml milk
30 ml jam or golden syrup
Method:
1. Mix the À our and salt and stir in sugar and suet.
Make a well in the centre and add beaten egg
and milk. Mix to a soft dropping consistency.
Put the jam or syrup in the base of the greased
pudding basin an pour pudding mixture over.
2. Place on base of oven and cook on 600 W for 7
to 8 minutes.
R
ICE
P
UDDING
Serves: 4
Ingredients:
100
g
short grain rice
1 litre whole milk
80
g
sugar
small piece of cinnamon stick
1 vanilla pod
Method:
1. Place the rice, milk and sugar in the bowl. Add
the cinnamon and split vanilla pod. Do not cover.
Bring to the boil by heating on 1000 W for 7 to
8 minutes on the base of the oven, paying close
attention to ensure that the milk does not boil
over.
2. Fill water tank. Cook on 300 W + Steam for
30 minutes. Re¿ ll the water tank and cook for a
further 30 minutes. Remove the cinnamon stick
and vanilla pod. Leave to cool down.
S
UN
D
RIED
T
OMATO
R
OLLS
Serves: 6
Ingredients:
250
g
strong bread À our
7 ml sachet dried yeast
5 ml salt
25
g
sun-dried tomatoes,
roughly chopped
45 ml olive oil
75 ml passata
75 ml warm water
5 ml olive oil
Method:
1. In a large bowl, combine the À our, yeast and salt,
stir in the tomatoes. Gradually add the olive oil,
passata and 3 to 5 tablespoon of warm water
until you have soft dough. urn onto a À oured
surface and knead for 10 minutes.
2. TDivide dough into 6 and place on greased metal
tray. Prove until dough has doubled in size in a
warm place or on Convection 40 °C.
3. Preheat on Convection 220 °C.
4. Drizzle with a little extra olive oil and sprinkle with
course sea salt. Place metal tray in lower shelf
position cook on Convection 220 °C for 15 to
20 minutes or until golden.
F0003BH70QP_CB.indd 119F0003BH70QP_CB.indd 119 2014/7/9 13:34:062014/7/9 13:34:06
– 120 –
Desserts and Pastries
V
ICTORIA
S
ANDWICH
Serves: 8
Ingredients:
175
g
butter or margarine
175
g
caster sugar
3 eggs
175
g
self-raising À our
Method:
1. Cream butter and sugar until pale and À uffy. Add
the eggs a little at a time beating well after each
addition. Fold in half the À our, using a metal
spoon, then fold in the remaining À our.
2. Spoon the mixture into two 18 cm cake tins lined
with greaseproof paper and level with a knife.
3. Preheat oven on Convection 180 °C.
4. Place one tin in the centre of the metal tray in the
lower shelf position and one tin in the centre of
the double grill tray in the upper shelf position.
Cook on Convection 180 °C for 20 to 25 minutes
or until cooked.
5. Sandwich together with cream and jam and dust
with icing sugar or with a ¿ lling of your choice.
S
TANDARD
B
READ/
B
READ
R
OLLS
Serves: 1 loaf or 8 rolls
Ingredients:
450
g
strong bread À our
1 sachet dried yeast
5 ml salt
15
g
butter or margarine
275 ml warm water
For Wholemeal Bread:
Use 225
g
each of wholemeal and strong white bread
À our.
For Granary Bread:
Use 450
g
granary À our instead of strong white bread
À our.
Method:
1. In a large bowl, combine the À our, yeast and salt.
Rub in the butter or margarine. Add the warm
water then mix to a dough. Turn onto a À oured
surface and knead for 10 minutes.
2. For 1 loaf mould into the desired shape on the
greased metal tray. For rolls divide into 8 and
shape into rolls. Place on the greased metal tray.
Cover with cling ¿ lm and prove until the dough
has doubled in size in a warm place or place in
the oven to prove on Convection 40 °C for 40
minutes.
3. Fill water tank. Preheat on Convection 200 °C.
4. Glaze bread with beaten egg and sprinkle with
seeds, if desired. Place metal tray in oven in the
lower shelf position and cook on Convection
200 °C for 25 to 30 minuteswith a Steam Shot for
3 minutes, Ҁ rds of the way through the cooking
time for a loaf or 15 to 20 minutes with a Steam
Shot for 3 minutes Ҁ rds of the way through
cooking time for rolls or until golden.
F
OCACCIA
Makes: 1
Ingredients:
400
g
strong bread À our
1 sachet dried yeast
10 ml salt
75
g
olive oil
10 ml curse sea salt
Method:
1. In a large bowl, combine the À our, yeast and salt.
Gradually add the olive oil and 3 to 5 tablespoon
of warm water until you have soft dough. Turn
onto a À oured surface and knead for 10 minutes.
2. Place in a greased bowl, cover and prove until
the dough has doubled in size in a warm place or
on Convection 40 °C.
3. Knock back the dough and knead again for a few
minutes. Press the dough onto a greased 25 cm
round tin, cover and prove in a warm place or on
Convection 40 °C for approximately 30 minutes.
4. Fill water tank. Preheat on Convection 190 °C.
Dimple the surface of the dough. Drizzle with a
little extra olive oil and sprinkle with course sea
salt.
5. Place tin on metal tray in the lower shelf position
and cook on Convection 190 °C for 20 to
25 minutes with a Steam Shot for 3 minutes
Ҁ rds of the way through cooking time. Carefully
remove from the tin and leave to cool on a rack.
Standard Bread/Bread Rolls
F0003BH70QP_CB.indd 120F0003BH70QP_CB.indd 120 2014/7/9 13:34:062014/7/9 13:34:06
– 121 –
Desserts and Pastries
M
ANGO,
P
EAR &
G
INGER
C
RUMBLE
Serves: 6
Ingredients:
450
g
ripe pears, peeled and thinly sliced
15 ml muscovado sugar
2 mangos, peeled, stoned and
roughly chopped
1 piece stem ginger, ¿ nely chopped
Topping:
175
g
plain À our
75
g
butter
75
g
muscovado sugar
75
g
pecan nuts, roughly chopped
Method:
1. Put the pears in dish with the sugar and 45 ml
water. Cover, place on the base of the oven and
cook on 1000 W for 5 minutes.
2. Preheat the oven on Convection 180 °C.
3. Drain the pears, return to the dish and add the
mango and stem ginger. Spoon the mixture into
dish and leave to cool. Make the topping. Rub the
butter into the À our, stir in the sugar and pecan
nuts. Sprinkle the topping over the fruit.
4. Place dish on metal tray in lower shelf position
and cook on Convection 180 °C for 30 to
35 minutes.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300
g
rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30
g
crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
1. Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar. Cook on 1000 W for
6 to 8 minutes or until fruit is softened.
To Cook by Auto Menu:
1. Select Auto Menu Fruit Poached, then select
500
g
weight and then touch Start.
P
AVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoon vinegar
2 tablespoon cornÀ our
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
1. Preheat Convection to 140 °C.
2. Grease and line the metal tray. Dust with
1 tablespoon cornÀ our. Beat egg whites and
salt until stiff. Gradually add sugar and continue
beating until white and glossy and sugar has
dissolved. Fold vinegar and remaining cornÀ our
into egg mixture.
3. Pile mixture high on the metal tray in lower shelf
position and cook on 140 °C for 70 to 80 minutes.
Allow to cool.
Topping:
1. Beat cream until thick. Spread cream over
pavlova and decorate with strawberries and
passionfruit.
S
TRAWBERRY
P
AVLOVA
Serves: 6
Ingredients:
4 medium egg whites
250
g
caster sugar
5 ml cornÀ our
5 ml malt vinegar
5 ml vanilla extract
Topping:
300 ml double cream, softly whipped
250
g
strawberries, sliced
Method:
1. Preheat the oven on Convection 150 °C.
2. Mark a 25 cm circle on a sheet of parchment
paper and line the metal tray. Whisk the egg
whites until stiff but not dry. Slowly whisk in the
sugar until the mixture is thick and glossy. Blend
the cornÀ our, vinegar and vanilla extract to a
smooth paste, in a separate bowl and then whisk
into egg whites. Spread the mixture inside the
circle on the parchment paper.
3. Place metal tray in lower shelf position and cook
Pavlova on Convection 150 °C for 1 hour. Turn
the oven off and leave the pavlova inside for
another hour to dry out. When cool spread cream
all over the meringue and scatter the strawberries
on top.
F0003BH70QP_CB.indd 121F0003BH70QP_CB.indd 121 2014/7/9 13:34:072014/7/9 13:34:07
– 122 –
Desserts and Pastries
A
PPLE
J
ALOUSIE
Makes: 2 slices
Ingredients:
3 cooking apples,
peeled and sliced thinly
¼ teaspoon cinnamon
pinch nutmeg
2 sheets ready rolled puff pastry
1 egg, lightly beaten
½ cup caster sugar
Method:
1. Place apples, cinnamon, nutmeg and sugar into
a 2-litre casserole dish. Cook covered on 1000 W
for 3 to 5 minutes. Drain well.
2. Preheat Convection to 200 °C.
3. Cut sheets of pastry in half. Place 2 halves of
pastry side by side on greased metal tray. Place
apple mixture on top leaving a 2 cm border
around the edge. Brush edges with beaten egg
and place remaining half of pastry on top of apple
mixture. Press to secure edges together. Brush
top with egg. Cut slits across the top of pastry.
Sprinkle with caster sugar.
4. Place metal tray in lower shelf position and cook
on 200 °C for 15 to 20 minutes.
A
PPLE
P
IE
Serves: 6 to 8
Ingredients:
Pastry:
185
g
butter
½ cup caster sugar
1 tablespoon lemon juice
1 egg
1½ cups plain À our
1 cup self-raising À our
Filling:
800
g
pie apples
¼ cup caster sugar
1 teaspoon arrowroot
1 teaspoon cinnamon
Method:
1. Preheat oven to Convection on 180 °C.
2. Using electric beaters or a food processor,
process all pastry ingredients except À our until
smooth and creamy. Add À ours and process until
combined. Press Ҁ of prepared pastry into the
base of a 23 cm pie plate. Add combined ¿ lling
ingredients to pie base. Roll remaining pastry
between two sheets of greaseproof paper to ¿ t
pie. Place on pie and press edges together.
3. Place on metal tray in lower shelf position. Cook
on 180 °C for 45 to 55 minutes.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon
4 pears, peeled and sliced
Method:
1. Combine water and sugar in a 2-litre dish. Stir
to dissolve sugar. Add the pears and cinnamon
covered cook on 800 W for 15 minutes, stir
halfway.
To Cook by Auto Menu:
1. Combine all ingredients in a bowl. Select Auto
menu Fruit Poached, then select weight 500
g
and touch Start.
Apple Jalousie
F0003BH70QP_CB.indd 122F0003BH70QP_CB.indd 122 2014/7/9 13:34:072014/7/9 13:34:07
– 123 –
Desserts and Pastries
R
ED
F
RUIT
C
OMPOTE
Serves: 4
Ingredients:
225
g
plums, halved
225
g
cherries, stoned
225
g
blueberries
225
g
strawberries
225
g
raspberries
50
g
golden caster sugar
Method:
1. Place the plums, cherries and blueberries in dish.
Place on the base of the oven and cook on
270 W for 10 minutes.
2. Stir in the strawberries and cook on 270 W for a
further 3 to 4 minutes. Stir the raspberries and
sugar into the hot fruit and allow to cool before
serving.
B
AKED
A
LASKA
S
URPRISE
Serves: 4 to 6
Ingredients:
10 to 12 sponge ¿ nger biscuits
or
1 round sponge cake
1 punnet strawberries,
hulled and cut in half
1 teaspoon caster sugar
2 tablespoon fruit liqueur
1-litre vanilla ice cream
4 egg whites
¾ cup caster sugar, extra
¼ cup almonds, chopped (optional)
Method:
1. Line the base of a 23 cm round À at dish with
biscuits or sponge (the biscuits will overlap).
Place strawberries over the biscuits and sprinkle
with sugar and liqueur. Place scoops of ice cream
evenly over strawberries. Place in freezer.
2. Preheat oven to 200 °C.
3. Beat egg whites until stiff. Gradually add extra
sugar beating all the time until sugar has
dissolved and mixture is thick and glossy. Fold in
almonds and spoon meringue mixture over ice
cream.
4. Cook on 200 °C on metal tray in lower shelf
position for 5 to 6 minutes. Serve immediately.
C
ANDIES
P
EARS
Serves: 2
Ingredients:
300
g
(one) pear (or apple)
3-4 pieces lime (sliced)
A:
40
g
castor sugar
65 ml water
1 tablespoon Cointreau (at one’s preference)
Method:
1. Peel the skin of the pear and cut into 6 pieces
from the center.
2. Put pear and lime into the microwave safe
casserole dish and add A.
3. Pour water into the tank before cooking.
Place the dish in the center of the tray. Place tray
in the middle shelf position. Select steam1 for 3
minutes, and then select 300 W + steam for
3 minutes. Finally, select 800 W for 6 minutes.
4. Turn the pear right after heating and wrap it with
plastic wrap to cool. After cooling put it into the
fridge and serve with mint leaves.
F
LAPJACK
Serves: 8
Ingredients:
250
g
butter
275
g
golden syrup
75
g
light muscovado sugar
425
g
porridge oats
Method:
1. Place the butter, syrup and sugar into bowl. Place
on the base of the oven and cook on 600 W for 4
to 5 minutes.
2. Stir the oats into the butter and press the mixture
into the 12” x 8” x 1” tin lined with lightly buttered
greaseproof paper.
3. Preheat the oven on Convection 180 °C.
4. Place tin on metal tray in lower shelf position and
cook on Convection 180 °C for 25 minutes.
5. Leave to cool in the tin for 5 minutes. Then mark
into 18 pieces. Allow to cool completely before
removing from the tin.
F0003BH70QP_CB.indd 123F0003BH70QP_CB.indd 123 2014/7/9 13:34:072014/7/9 13:34:07
– 124 –
Desserts and Pastries
L
EMON
M
ERINGUE
P
IE
Serves: 6
Ingredients:
125
g
butter
250
g
plain À our
25
g
icing sugar
1 egg yolk
30 ml water
Filling:
60
g
cornÀ our
400 ml water
3 lemons, juice and grated rind of
125
g
sugar
3 egg yolks
Meringue
225
g
caster sugar
4 egg whites
Method:
1. Rub butter into the À our until the mixture
resembles ¿ ne breadcrumbs and stir in sugar.
Add egg and enough water so that when the
mixture is kneaded lightly for a few seconds a
¿ rm, smooth dough is formed. Line 25 cm À an
dish with the pastry, prick the base with a fork
and chill for 15 minutes in the fridge.
2. Line pastry with greaseproof paper and baking
beans, place À an dish on metal tray in lower shelf
position, bake blind of Convection 210 °C for 10
minutes, remove the beans and bake for another
10 minutes, until golden. Leave to cool.
3. Place cornÀ our, water and lemon juice and rind
in a jug, stir. Place on the base of the oven and
cook on 1000 W for 2 minutes. Stir and cook on
1000 W for 2 minutes or until smooth, glossy
and thickened. Add sugar. Cool slightly. Add egg
yolks. Mix well. Pour into pastry case.
4. Preheat oven on Convection 150 °C.
5. Whisk egg whites stifÀ y. Add sugar gradually –
whisking after each addition. Pile meringue onto
lemon ¿ lling. Place À an on metal tray in lower
shelf position and cook on Convection 150 °C for
40 to 45 minutes or until lightly browned.
C
HOCOLATE AND
C
OFFEE
T
RUFFLES
Makes: Approximately 24
Ingredients:
1 cup icing sugar
4 tablespoon cocoa
1 tablespoon instant coffee powder
60
g
plain sweet biscuits, crushed
60
g
copha
1 teaspoon vanilla essence
½ cup condensed milk
chocolate sprinkles
Method:
1. Sift icing sugar, cocoa and coffee into a bowl. Add
biscuits and mix until well combined. Place copha
in a small bowl and cook on 1000 W for 1½ to
2 minutes.
2. Cool copha slightly and add to dry ingredients.
Mix well. Add vanilla and condensed milk,
combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
S
AVOURY
C
HOUX
P
UFFS
Makes: 20
Ingredients
1 quantity of choux pastry
Filling:
50
g
butter
225
g
cream cheese
2 garlic cloves, peeled and crushed
10 ml each of ¿ nely chopped
fresh parsley, chives and chervil
Method:
1. Preheat oven on convection 220 °C.
2. Pipe out walnut sized balls of choux pastry on a
lightly greased, slightly wetted baking sheet.
3. Fill water tank. Cook on the metal tray in the
lower shelf position on Convection 220 °C, set
cooking time for 15 minutes. After 10 minutes
cooking, set Steam Shot for 3 minutes. for 10 to
15 minutes. Pierce a hole in each puff and leave
to cool.
4. Melt the butter until just warm on 600 W for 2 to
3 minutes.
5. Beat all other ingredients together in a bowl and
then pour the butter slowly onto the mixture,
folding it in carefully. Leave to cool. Fill each
cooled puff with the cheese mixture.
F0003BH70QP_CB.indd 124F0003BH70QP_CB.indd 124 2014/7/9 13:34:072014/7/9 13:34:07
– 125 –
Micro - Made Extras
W
HITE
S
AUCE
Serves: 500 ml
Ingredients:
35
g
butter
35
g
À our
500 ml milk
salt
pepper
grated nutmeg
Method:
1. Melt the butter for 1 minute, covered, on 600 W
on base of oven.
2. Add the À our, stir, and cook for a further 1 minute
on 600 W. Set aside. Heat the milk in a jug on
1000 W 2 minutes 30 seconds to 3 minutes.
3. Pour the milk over the butter and À our mixture,
whisking all the time. Cook again for 2 to
3 minutes, whisking vigorously several times and
paying close attention to ensure that the sauce
doesn’t overÀ ow. Check the seasoning and add a
pinch of grated nutmeg.
Note:
You can add 2 egg yolks and 80
g
of grated cheese
to make it into a Mornay sauce.
P
EPPER
S
AUCE
Serves: 5 to 6
Ingredients:
1 onion
40
g
butter
30
g
À our
400 ml hot stock
(made from 2 stock cubes)
1 tablespoon tarragon vinegar
2 teaspoon white pepper
cognac
200 ml crème fraîche
Method:
1. Chop the onion and cook in the bowl with butter
for 2 to 3 minutes on 1000 W.
2. Add À our, mix, cook again for 1 minute on 1000 W
and add stock, vinegar and white pepper. Cook
uncovered at 1000 W for 3 minutes.
3. Remove from the oven and add a dash of cognac,
a knob of butter (extra) and crème fraîche. Mix
well and add plenty of salt before serving.
T
OMATO
S
AUCE
Ingredients:
1 medium onion, ¿ nely chopped
1 celery stick, ¿ nely chopped
1 carrot, ¿ nely chopped
25
g
butter
2 cloves garlic, crushed
2 x 400
g
cans of tomatoes
3 ml each of basil, oregano
and ground bay leaves
150 ml red wine or vegetable stock
salt and pepper
Method:
1. Place onion, celery, carrot, butter and garlic in
casserole. Place on the base of the oven and
cook on 1000 W for 4 minutes.
2. Add the tomatoes, herbs and wine or stock.
Cover and cook on 600 W for 15 minutes.
Liquidise then press through a sieve for a smooth
sauce. Season to taste.
C
USTARD
S
AUCE
Ingredients:
2 eggs
50
g
caster sugar
300 ml milk
5 ml vanilla essence
Method:
1. Beat eggs with sugar and 45 ml milk. Place
remaining milk with vanilla essence. Place on the
base of the oven and cook on 1000 W for
1 minute.
2. Add milk to eggs and stir well. Cook on 300 W for
1 minute. Stir well. Continue to cook on 300 W for
10 to 15 minutes stirring every 30 seconds until
the sauce coats the back of a spoon.
C
HOCOLATE
S
AUCE
Serves: 4
Ingredients:
25
g
butter
75
g
caster sugar
75
g
brown sugar
50
g
cocoa powder, sieved
3 ml vanilla essence
300 ml milk
Method:
1. Place butter in the jug on base of oven and melt
on 1000 W for 20 to 30 seconds.
2. Stir in sugars, cocoa powder and vanilla essence.
Gradually add milk, stirring well. Cook on 1000 W
for 2 minutes. Stir well. Cook on 1000 W for
1 minute. Stir and continue to cook in 30 seconds
stages until you achieve a smooth and glossy
consistency that coats the back of the spoon.
White Sauce
F0003BH70QP_CB.indd 125F0003BH70QP_CB.indd 125 2014/7/9 13:34:072014/7/9 13:34:07
– 126 –
Micro - Made Extras
M
INT
S
AUCE
Makes: Approximately ѿ cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoon brown vinegar
2 tablespoon mint, ¿ nely chopped
Method:
1. Combine all ingredients in a 1-cup jug. Cook on
1000 W for 30 to 40 seconds. Stir well and serve
with Roast Lamb.
M
USHROOM
S
AUCE
Makes: 1½ cups
Ingredients:
3 tablespoon butter
2 tablespoon À our
1 teaspoon soy sauce
¾ cup cream
salt and pepper taste
½ teaspoon curry powder
190
g
can champignon mushrooms,
sliced
Method:
1. Place butter in a 4-cup glass jug. Cook on 1000
W for 30 to 40 seconds.
2. Add À our and soy sauce. Blend to a smooth
paste. Add cream and stir until smooth. Add
seasonings and mushrooms. Cook on 1000 W for
2 to 3 minutes, stirring every 1 minute. Serve on
toast or as accompaniment to meats. Sauce can
be reheated on 1000 W for 30 to 60 seconds.
C
HINESE
S
WEET &
S
OUR
S
AUCE
Makes: 4 cups
Ingredients:
½ cucumber
½ cup cornÀ our
½ cup brown sugar
1 cup chicken stock
½ cup dry sherry
2 tablespoon white vinegar
2 tablespoon soy sauce
2 tablespoon tomato paste
410
g
pineapple pieces and juice
½ red capsicum, diagonally sliced
1 stick celery, diagonally sliced
Method:
1. Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornÀ our and sugar in a 2-litre casserole dish.
2. Gradually stir in stock, sherry, vinegar, soy
sauce, tomato paste, pineapple pieces and juice,
capsicum, cucumber and celery. Cook on
1000 W for 9 to 11 minutes, stirring every
2 minutes. Serve with ham steaks, pork chops or
chicken.
H
OLLANDAISE
S
AUCE
Ingredients:
3 egg yolks
30 ml white wine vinegar
150
g
chilled, unsalted butter,
cut into cubes
pepper
Method:
1. Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top.
2. Place jug on the base of the oven and cook on
1000 W for 30 seconds. Whisk. Cook on 1000 W
for 10 seconds. Whisk again and cook on 1000 W
for 10 seconds. Repeat 10 seconds stages until
sauce is thick and creamy. Season and serve
immediately with salmon steaks or asparagus
spears.
Note:
This sauce must not boil or the eggs will curdle.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoon butter
2 tablespoon comÀ our
3 tablespoon sugar
2 tablespoon golden syrup
1 cup milk
¼ cup brandy
Method:
1. In a 1-litre pyrex jug melt butter on 1000 W for
20 to 30 seconds. Blend in comÀ our, sugar and
golden syrup and cook on 1000 W for 50 to
60 seconds.
2. Add milk gradually and cook on 600 W 3 to
4 minutes. Stirring halfway through cooking.
Stir in brandy. Serve hot with fruit or Christmas
pudding.
G
RAVY
Makes: 1½ cups
Ingredients:
meat or poultry dripping with sediment
25
g
À our
300 ml stock
salt and pepper
Method:
1. Scrape dripping and sediment from roasting
dish into the jug. Stir À our into dripping and then
gradually blend in stock. Place on the base of
the oven and cook on 1000 W for 2 to 3 minutes
stirring halfway through cooking. Season and
serve.
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– 127 –
Micro - Made Extras
S
TRAWBERRY
J
AM
Makes: Approximately 1700 ml
Ingredients:
1
kg
strawberries, washed and cut
1
kg
caster sugar
pectin if required
Method:
1. Place all ingredients in a 4-litre casserole dish.
Cover and cook on 1000 W for 5 minutes. Stir
halfway through cooking.
2. Cook on 800 W for 30 to 32 minutes, stirring
every 10 minutes. Cool and bottle in sterilised
jars. Seal.
S
WEET
A
PRICOT
J
AM
Makes: 3 cups
Ingredients:
800
g
dried apricots, cut in quarters
1000 ml water
800
g
sugar
2 tablespoon pectin
Method:
1. Place apricots and water in a 4-litre casserole
dish. Cover and allow to stand overnight. Add
sugar to apricots and water. Cover and cook on
1000 W for 30 minutes, stirring halfway through
cooking.
2. Remove lid, add pectin, stir well. Cook on
1000 W for a further 28 to 30 minutes, stirring
halfway through cooking. Allow to cool slightly
before pouring into sterilised jars. Seal.
R
ED
O
NION
M
ARMALADE
Makes: 1½ lb
Ingredients:
45 ml olive oil
4 large red onions halved and
thinly sliced
50
g
Demerara sugar
100
g
sultanas
300 ml red wine
125 ml red wine vinegar
Method:
1. Put oil in bowl with onions cover with a lid or
pierced cling ¿ lm. Place on the base of the
oven and cook on 600 W for 10 minutes stirring
halfway.
2. Add all other ingredients and mix well. Cover and
cook on 600 W for 30 to 35 minutes. Cool slightly,
then pour into a clean, sterilized jar. Allow to cool
thoroughly before chilling.
O
RANGE
M
ARMALADE
Makes: 3 cups
Ingredients:
700
g
oranges
1 lemon
water
3 cups sugar, warmed
Method:
1. Wash fruit. Cut fruit in half, reserve seeds,
squeeze juice from fruit and set aside.
2. Remove rind from fruit being careful not to
include white pith. Cut rind into ¿ ne strips. Set
aside.
3. Pour fruit juice into a 4-cup jug. Add enough
water to make 3 cups of liquid. Add seeds. Cover
and cook on 1000 W for 20 minutes. Strain.
4. Add sugar to mixture with rind, mix well and
cook on 1000 W for a further 30 minutes or until
marmalade has set. Pour into clean sterilised
jars. Seal.
Tip:
To warm sugar - Place sugar in a 2-litre casserole
dish and cook on 1000 W for 1 to 1½ minutes.
P
ASSION
F
RUIT
B
UTTER
Makes: 1½ cups
Ingredients:
3 eggs
½ cup caster sugar
6 passionfruit, pulp removed
90
g
butter
Method:
1. Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter.
Cook on 800 W for 4 minutes, stirring after every
minute. Pour into hot sterilised jars, when cool,
seal.
Jam
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– 128 –
Micro - Made Extras
L
EMON
B
UTTER
Makes: 1 cup
Ingredients:
½ cup lemon juice
1 tablespoon lemon rind
ѿ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornÀ our
Method:
1. Blend all ingredients in a 4-cup glass jug. Cook
on Medium for 3 to 4 minutes, stirring every
minute. Pour into hot sterilised jars and seal
immediately.
L
EMON
C
URD
Makes: 2 jars
Ingredients:
4 untreated lemons,
the juice and zest of
400
g
crystalised sugar
4 beaten eggs
100
g
butter
Method:
1. Place all the ingredients in the bowl and mix
together well. Cook on 1000 W for 5 to 6 minutes,
stirring every minute to begin with then every
30 seconds once the mixture starts to thicken.
When the mixture stays on the back of the spoon,
stop cooking, before the eggs cook too much.
The mixture will continue to thicken as it cools.
2. Fill the jars while the curd is hot, close them and
turn them over. Keep the lemon curd in the fridge.
R
HUBARB AND
A
PPLE
C
ONSERVE
Make: 2 cups
Ingredients:
350
g
rhubarb, chopped
3 medium sized apples, grated
2 tablespoon water
1 cup caster sugar
2 tablespoon lemon juice
Method:
1. Place rhubarb, apple and water in a 3-litre
casserole dish, cover and cook on 1000 W for
6 to 8 minutes, stirring once during cooking.
2. Stir in sugar and lemon juice and cook uncovered
on 1000 W for 15 minutes stirring after every
5 minutes. Pour into hot sterilized jars, when
cool, seal.
M
ANGO
C
HUTNEY
Makes: 3 cups
Ingredients:
450
g
fresh mango, sliced
250
g
cooking apples,
peeled, cored and sliced
2 tablespoon salt
2 onions, ¿ nely sliced
300
g
brown sugar
150 ml malt vinegar
1 teaspoon ground ginger
1 teaspoon chilli powder
Method:
1. Place mango and apple in a bowl and sprinkle
with salt. Stand overnight. Rinse and drain fruit.
Place fruit in a 4-litre casserole dish, add onion.
Cover and cook on 1000 W for 6 minutes, stirring
halfway through cooking.
2. Add sugar, vinegar and spices, mix well. Cover
and cook on 1000 W for 15 minutes. Pour into
sterilised jars and seal.
T
OMATO
C
HUTNEY
Makes: approx. 2 lb
Ingredients:
675
g
tomatoes
225
g
cooking apples, peeled and sliced
1 medium onion, chopped
100
g
granulated sugar
30 ml tomato puree
5 ml salt
200 ml white wine vinegar
10 ml ground ginger
2 ml cayenne pepper
3 ml mustard powder
Method:
1. Prick the tomatoes and place in a bowl. Cover
with boiling water and leave for 5 minutes. Drain.
2. Peel off skin and roughly chop À esh. Blend apple
and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl.
Cover, place on base of oven and cook on
1000 W for 25 to 30 minutes. Stirring
occasionally, or until the mixture is thick with no
excess liquid. Leave to stand for 10 minutes then
stir and pour into sterilized jars. Cover and label.
F0003BH70QP_CB.indd 128F0003BH70QP_CB.indd 128 2014/7/9 13:34:082014/7/9 13:34:08
© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2014
F0003BH70QP
PA0714-0
Printed in China
Control Panel
Steam .................................... pg 23
Convection ....................... pg 20-22
Micro Power .................... pg 15, 24
Grill ........................................ pg 18
Crispy Grill ............................ pg 19
Steam Plus ....................... pg 25-26
Sensor Cook ......................... pg 30
Steam Cook ........................... pg 32
Auto Cook ............................. pg 35
Turbo Defrost ........................ pg 16
Timer/Clock ..................... pg 13, 44
Set
Stop/Reset
Start
Sensor Cook Menu
1. Sensor Reheat
2. Dried Pasta
3. Fresh Pasta
4. Casserole
5. Jacket Potato
Steam Cook Menu
6. Fresh Vegetables
7. Fresh Vegetables (with microwave)
8. Frozen Vegetables
9.
Frozen Vegetables (with microwave)
10. Boiled Potatoes
11. Boiled Potatoes (with microwave)
12. Chicken Breast
13. Chicken Breast (with microwave)
14. Fresh Fish Fillets
15. Fresh Fish Fillets (with microwave)
16. Frozen Fish Fillets
17.
Frozen Fish Fillets (with microwave)
18. Fresh Whole Fish
19.
Fresh Whole Fish (with microwave)
20. Rice
21. Rice (with microwave)
Auto Cook Menu
22. Grill Chicken Pieces
23. BBQ Meat Pieces
24. Roast Chicken
25. Roast Beef
26. Roast Lamb
27. Roast Pork
28. Fresh Pizza
29. Frozen Pizza
30. Fresh Crispy Top
31. Frozen Crispy Top
32. Fruit Poached
33. Sponge Pudding
34. Muffi ns
35. Cookie 1 Level
36. Cookie 2 Levels
37. Frozen Potato Fries
38. Fried Chicken
39. Melt Butter
40. Melt Chocolate
41. Soften Ice Cream
42. Soften Cream Cheese
Cleaning System
43. Deodorization
44. Drain Water
45. System Cleaning
46. Cavity Cleaning
Recipe Store Memory
47. Memory 1
48. Memory 2
49. Memory 3
F0003BH70QP_COVER.indd 2F0003BH70QP_COVER.indd 2 2014/7/9 13:34:452014/7/9 13:34:45
