Operating Instruction and Cook Book
Steam/Convection/Grill/Microwave Oven
Household Use Only
Please read these instructions carefully before using this product,
and save this manual for future use.
Model No. NN-CS89LB
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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 firm 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 first 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
Panasonic NZ Ltd
Customer Care Centre
18 Sir Woolf Fisher Drive
Highbrook, Auckland
Private Bag 14911
Panmure, Auckland
Phone: (09) 272 0178
Fax: (09) 272 0129
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Table of Contents
Before Operation
Important Safety Instructions .............................................................................................................................. 5-7
Installation and General Instructions .................................................................................................................. 7-9
Microwaves and How They Work ...................................................................................................................... 9-10
Oven Accessories .............................................................................................................................................11-12
Parts of Your Oven .......................................................................................................................................... 13-14
Control Panel .........................................................................................................................................................15
Display Window .....................................................................................................................................................16
Cooking Modes................................................................................................................................................ 17-19
Cookware and Utensil Chart........................................................................................................................... 20-21
Operation Guide in the Display Window ............................................................................................................... 22
Up/Down Selection ................................................................................................................................................22
INGREDIENT CONVERSION CHART ................................................................................................................. 36
Operation and Hints
Setting the Clock ...................................................................................................................................................23
Child Safety Lock...................................................................................................................................................23
Microwave Cooking and Defrosting .......................................................................................................................24
Grilling ...................................................................................................................................................................25
Convection Cooking ........................................................................................................................................ 26-27
Steam Cooking ................................................................................................................................................ 28-29
Steam Shot ............................................................................................................................................................30
Combination Cooking with Steam ................................................................................................................... 31-32
Combination Cooking without Steam .............................................................................................................. 33-34
Using the Timer ............................................................................................................................................... 35-36
Using the Add Time Function.................................................................................................................................37
Multi-stage Cooking ......................................................................................................................................... 38-39
Sensor Reheat Program .................................................................................................................................. 40-41
Turbo Defrost .........................................................................................................................................................42
Defrosting Tips and Techniques ............................................................................................................................43
Auto Beverage Programs ......................................................................................................................................44
Re-Bake Bread Programs .....................................................................................................................................45
Auto Cook Programs ....................................................................................................................................... 46-48
Junior Menu Programs .................................................................................................................................... 49-50
Tip for Auto Weight Programs................................................................................................................................51
Auto Sensor Programs .................................................................................................................................... 52-53
Healthy Grill Programs ..........................................................................................................................................54
Cleaning Programs .......................................................................................................................................... 55-56
Cleaning the Water Tank .......................................................................................................................................57
Auto Steam Programs ..................................................................................................................................... 58-60
Defrosting Chart ....................................................................................................................................................61
Reheating Charts...................................................................................................................................................62
Cooking Charts ......................................................................................................................................................63
Maintenance
Before Requesting Service .............................................................................................................................. 64-65
Care of your Microwave Oven .............................................................................................................................. 66
Technical Specifications ....................................................................................................................................... 67
Panasonic Warranty (for Australia) ....................................................................................................................... 68
Panasonic Warranty (for New Zealand) ............................................................................................................... 69
© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2020
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Table of Contents (continued)
Cooking Guide
Microwave Recipe Techniques ....................................................................................................................... 70-72
Breakfast Basics ............................................................................................................................................. 73-75
Soups, Snacks and Starters ........................................................................................................................... 76-84
Fish and Shellfish ........................................................................................................................................... 85-92
Poultry .......................................................................................................................................................... 93-101
Main Fare Meats ..........................................................................................................................................102-112
Vegetable Varieties ......................................................................................................................................113-120
Rice, Pasta and Cereal ............................................................................................................................... 121-125
Cakes, Slices and Biscuits ........................................................................................................................ 123-132
Desserts and Pastries ................................................................................................................................ 133-139
Micro - Made Extras ................................................................................................................................... 140-143
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Important Safety Instructions
Precautions to be taken when using
Microwave Ovens for Heating Foodstuffs
INSPECTION FOR DAMAGE:
A microwave oven should only be used if an inspection
confirms all of the following conditions:
1. The door fits squarely, securely and opens and
closes smoothly.
2. The door hinges are in good condition.
3. The metal plates of a metal seal on the door are
neither buckled nor deformed.
4. 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,
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. 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.
7. Always use the oven with the cookware
recommended by the manufacturer.
8. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless specifically allowed in the
manufacturer’s literature.
9. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
10. Do not place sealed containers in the microwave
oven. Baby bottles fitted with a screw cap or a teat
are considered to be sealed containers.
11. 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.
12. Children should be supervised to ensure that they
do not play with the appliance.
13. 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.
14. The surfaces are liable to get hot during use.
15. The appliance must not be installed behind a
decorative door in order to avoid overheating.
Practical Hints:
1. For initial use of STEAM, GRILL, CONVECTION
and COMBINATION, if you see white smoke arise,
it is not a malfunction.
2. Exterior oven surfaces, including air vents
on the cabinet and the oven door will get hot
during STEAM, GRILL, CONVECTION and
COMBINATION. Use care when opening or closing
door and when inserting or removing food and
accessories.
Caution! Hot surfaces
3. The oven has heating elements situated in the top
of the oven a steamer boiler situated in the left
side of the oven and a convection heater situated
in the back of the oven. After using the GRILL,
CONVECTION and COMBINATION functions, the
ceiling will be very hot.
4. During use the appliance becomes hot. Care
should be taken to avoid touching heating elements
inside the oven.
5. The accessible parts may become hot
when STEAM, GRILL, CONVECTION and
COMBINATION is in use. Children should be kept
away.
6. Before using GRILL, CONVECTION and
COMBINATION functions for the first time,
operate the oven without food and accessories on
CONVECTION 230 °C for 10 minutes. This will
allow the oil that is used for rust protection to be
burned off. This is the only time that the oven is
operated completely empty.
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
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Important Safety Instructions (continued)
Important Instructions
WARNING—To reduce the risk of burns, electric
shock, fire, 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 fire 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. This appliance is 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.
Circuits
Your microwave ovens should be operated on a
separate circuit from other appliances. The voltage
used must be the same as specified 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)
Fan Motor Operation after Cooking
After using this oven, the fan may rotate to cool the
electric components. This is perfectly normal, and
you can take out the food from the oven while the fan
operates.
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Important Safety Instructions (continued)
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy will
reflect 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 Stop/Cancel and
leave door closed in order to stifle any flames.
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 keys, slippers, sponges, damp
cloth and similar may lead to risk of injury, ignition
or fire.
4. Do not dry clothes, newspapers or other materials
in oven. They may catch on fire.
5. Do not use recycled paper products, unless the
paper product is labelled as safe for microwave
oven use. Recycled paper products may contain
impurities which may cause sparks and/or fires
when used.
6. Do not use newspapers or paper bags for cooking.
7. Do not hit or strike control panel. Damage to
controls may occur.
8. 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 from the
oven.
9. Do not store flammable materials next to, on top of,
or in the oven. It could be a fire hazard.
10. Do not cook food directly on the base of oven
unless indicated in recipes. (Food should be placed
in a suitable cooking utensil.)
11. 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.
12. When using the COMBINATION with microwave
mode, never place any aluminum or metal
container directly on the wire shelf, grill tray or
metal tray
.
13. Do not use the wire shelf, grill tray or 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 is cool 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.
16. Metallic containers for food and beverages are not
allowed during microwave cooking.
17. Only use utensils that are suitable for use in
microwave ovens.
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 qualified service technician trained by the
manufacturer.
b) If the door or door seals are damaged, the oven must not be operated until it has been repaired by a
competent person.
c) It is dangerous for anyone other than a service technician trained by the manufacturer to perform repair
service.
d) 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.
e) If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly
qualified persons in order to avoid a hazard.
f) Before use, the user should check that whether the utensils are suitable for use in microwave ovens.
g) 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.
h) 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.
i) When the appliance is operated in the STEAM, GRILL, CONVECTION and COMBINATION modes,
children should only use the oven under adult supervision due to the temperatures generated.
Installation and General Instructions
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Placement of the Oven
1. The oven must be placed on a flat, stable surface,
more than 85 cm above the floor. For correct
operation, the oven must have sufficient air flow.
Allow 15 cm of space on the top of the oven, 10 cm
at back. If one side of the oven is 5 cm at one
side, 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 STEAM, GRILL, CONVECTION and
COMBINATION cooking as the top of the oven
gets very hot. Also allow sufficient 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 oven was manufactured for household use
only.
Building-in your oven
1. This oven is intended for counter-top and built-
in use only. It is not intended for use inside
a cupboard. This oven may be built into a
wall cabinet by using the proper trim kit (NN-
TK81LCSCP) which may be purchased from your
local Panasonic dealer.
2. In case of fitting into an oven housing, please use
Panasonic’s Trim Kit, NN-TK81LCSCP.
3. Microwave ovens should not be built into a unit
directly above a top front venting conventional
cooker
. This may be a safety hazard and could
result in damage to your oven. This will invalidate
your one year guarantee.
4. A microwave which is built in must be more
than 850 mm above floor level. Read Trim-
Kit instructions carefully before installation. It is
recommended that the microwave oven is placed
below a conventional oven to avoid heat damage
to the facia of the microwave.
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. Eggs in their shell and whole hard-boiled eggs
should not be heated in microwave ovens since
they may explode, even after microwave heating
has ended.
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 the 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 again halfway through cooking time.
(d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
(e) Microwave heating of beverages can result in
delayed eruptive boiling, therefore care must be
taken when handling 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.
Installation and General Instructions (continued)
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Installation and General Instructions (continued)
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 combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Reflection:
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.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances do
not reflect 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.
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,
keep an eye on the oven 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.
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Microwaves and How They Work (continued)
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 1000 W. 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.
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 1000 W. 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 twistties
to close bag. They can act as an antenna and cause
arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS. Cling Film such as GLAD WRAP® can
be used to cover dishes in most recipes. Over an
extended heating time, some disfiguration of the wrap
may occur. When removing cling film “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 first. 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 reflected 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 finished. 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 filled 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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Oven Accessories
Metal Tray
1. The metal tray is for cooking on convection, grill
or steam mode only. Do not use on microwave or
combination with microwave modes.
2. For 2 level convection cooking, the metal tray can
be used as the lower level and the wire shelf can
be used as the upper level.
3. The maximum weight that can be placed on the
metal tray is 4 kg (this includes total weight of food
and dish).
Metal Tray
Grill Tray
1. The grill tray is for cooking on convection,
grill, steam mode or combination 2-7 and
combination 10 only. Do not use on microwave
modes.
2.
Do not place it on the oven window. Otherwise, the
oven window may be damaged.
3. Place it on the shelves when using.
4. 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.
5. The maximum weight that can be placed on the
grill tray is 4 kg (this includes total weight of food
and dish).
Grill Tray
Wire Shelf
1. The wire shelf can be used in the upper or middle
shelf position for grilling or steaming foods. It
can be used in the upper, middle or lower shelf
positions for convection or combination cooking.
2. Do not use any metal container directly on the wire
shelf in combination with microwave.
3. Do not use the wire shelf in microwave mode only.
4. The maximum weight that can be placed on the
wire shelf is 4 kg (this includes total weight of food
and dish).
Plastic covers
Wire Shelf
Important User Information
Please note the protective covers on
the wire shelf are designed to remain
on the shelf when in use. They are not
packaging and must not be discarded.
Accessories
The oven comes equipped with a variety of accessories. Always follow the directions given for use of the
accessories.
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Oven Accessories (continued)
The following chart shows correct use of the accessories in the oven or you can follow the recipe
instruction.
Wire shelf Metal tray Grill tray
Microwave
Grill
Convection
Steam
Steam + Microwave
(Combi 1)
*
Steam + Convection
(Combi 2, 3, 4, 5)
Steam + Grill
(Combi 6)
Grill + Convection
(Combi 7)
Convection +
Microwave + Grill
(Combi 8)
*
Convection + Microwave
(Combi 9)
*
Grill + Microwave
(Combi 10)
* *
*: Metal containers can not be placed directly on the accessory.
Either place food directly on the wire shelf or place a glass dish directly on the wire shelf.
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Parts of Your Oven
1 Door handle
Pull the door handle downwards to open. When
you open the oven door during cooking, the
cooking is stopped temporarily without clearing
the programmed settings. The cooking is resumed
as soon as the door is closed and Start/Set is
touched.
2 Oven window
3 Door safety lock system
To prevent injury, do not insert finger, knife, spoon
or other object into the latch hole.
4 Plug
5 Power supply cord
6 Bottom microwave feeding (refer to page 23)
7 Steam outlets
8 Warning symbol (hot surface)
9 Grill elements
10 Convection heater
11 LED lights
The oven lamp lights as soon as the oven door is
opened or during cooking.
12 Shelf positions (lower, middle or upper)
13 Door hinges
To prevent injury when opening or closing the door,
keep fingers away from the door hinges.
14 Warning label
15. Menu label
Position your supplied Menu Label.
15
Note
The illustration is for reference only.
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1 Control panel
2
Drip tray
3 Water tank (behind drip tray)
4 Air vent exhaust (do not remove)
5 Identification label
6 Warning label
Parts of Your Oven
Note
The illustration is for reference only.
Drip Tray
1. Before using the oven, the drip tray must be fitted as
it collects excess water during cooking. The drip tray
should be removed and cleaned on a regular basis.
2. Fit the drip tray by holding with both hands and clicking
onto the front legs of the oven.
3. To remove the drip tray, hold with both hands and gently
ease forward. Wash in warm soapy water. Reposition the
drip tray by clicking back onto the legs.
4. Do not use a dishwasher to clean the drip tray.
Re-position the drip tray by clicking back
onto the legs.
Water tank
Guidelines for water tank on page 29.
Front view
Drip tray
Rear view
Water tank
2
1
3
4 65
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Control Panel
1 Display Window
2 Steam (pages 28-30)
3 Convection (pages 26-27)
4 Micro Power (page 24)
5 Grill (pages 25)
6 Combination (pages 31-34)
7 Timer/Clock (page 23, 35-36)
8 Auto Cook (pages 40-56)
9 Auto Steam (pages 58-60)
10 Up/Down Selection (page 22)
Select the time, weight or auto menu by
tapping .
11 Stop/Cancel:
Before cooking:
One touch clears your instructions
During cooking:
One touch temporarily stops the cooking
program. Another touch cancels all your
instructions and the time of day or a colon
will appear in the display.
12 Start/Set
Touch to start operating the oven or
confirm the setting. If during cooking the
door is opened or Stop/Cancel is touched
once, Start/Set has to be touched again to
continue cooking.
This oven is equipped with an energy saving
function.
Note
1. 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.
2. When in stand-by mode, it is necessary to open and close the oven door before operating the
oven.
3. If an operation is set and Start/Set is not touched within 6 minutes, the oven will automatically
cancel the operation. The display will revert back to colon or clock mode.
Beep Sound
A beep sounds when a key is touched. If this beep does not sound, the setting is incorrect. When the
oven changes from one function to another or an auto program reminds you to stir or turn food, two
beeps sound. After the completion of the preheating on convection or combination mode, three
beeps sound. After completion of cooking, the oven will beep 5 times.
2
1
4
6
8
10
11
3
5
7
9
10
12
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Display Window
Preheating
(Convection)
System Cleaning
Child Lock Setting
Wire Shelf
Accessory Placement
Metal Tray
Grill Tray
Convection
Steam
Grill
Microwave
Auto Sensor Program
Auto Cook Program
T
emperature Display
Number/Character
Weight Display
More/Less Display
Multistage Display
Junior Menu Program
Start/Set
Defrost/Frozen Mark
Auto Beverage Program
Time Display
(Minute/Second)
: Fill the water tank.
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Cooking Modes
The diagrams shown below are examples of the accessories. It may vary depending on recipe/dish used.
Cooking modes Uses Accessories to use Containers
Microwave • Defrosting
• Reheating
• Melting : butter, chocolate, cheese.
• Cooking fish, vegetables, fruits,
eggs.
• Preparing : stewed fruits, jam,
sauces, custards, pastry, caramel,
meat, fish or vegetarian loaves.
• Baking cakes with eggs and baking
powder without colour (Victoria
sandwich, clafoutis etc).
No Preheating
Use your own dishes, plates
or bowls, directly on the
base of the oven.
Microwaveable,
no metal.
Grill
• Grilling of meat or fish.
• Toast grilling.
• Browning of gratin dishes or
meringue pies.
No Preheating
Wire shelf, metal tray or grill
tray.
Heatproof,
metal tin can be
used.
Convection
(1 level)
• Baking of small pastry items with
short cooking times : puff pastry,
cookies, choux, short pastry, roll
cakes.
• Special baking : souffles, 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, wire shelf and grill
tray
.
Heatproof,
metal tin can be
used.
(2 levels)
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Cooking Modes
Cooking modes Uses Accessories to use Containers
Steam
(1 level)
(2 levels)
• Cooking fish, vegetables, chicken,
rice, potatoes and sponge puddings.
No Preheating
Wire shelf and grill tray.
Metal tin,
Pyrex®
and plastic
containers
suitable for
steaming.
Steam + Microwave
(Combi 1)
• Cooking fish, vegetables, chicken,
rice, and potatoes.
No Preheating
Wire shelf or your own
dishes on the base of the
oven.
Microwaveable,
no metal.
Convection + Steam
(Combi 2, 3, 4, 5)
Grill + Steam
(Combi 6)
• Cooking gratins
• Kebabs
• Baking cakes
• Pastry tarts
• Souffles
• Whole fish
Preheating advised for Combi 2-5
No Preheating for Combi 6
Metal tray, wire shelf and grill
tray
.
Heatproof,
metal tin can be
used.
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Cooking modes Uses Accessories to use Containers
Grill + Convection
(Combi 7)
• Roasting red meats, thick steak (rib
of beef, T bone steaks)
• Cooking of fish.
Preheating advised
Wire shelf, grill tray or metal
tray.
Heatproof,
metal tin can be
used.
Grill + Convection +
Microwave
(Combi 8)
• Roasting meat and poultry.
• Defrosting and reheating crunchy
foods (quiche, pizza, bread,
viennoiserie, lasagne, gratin.)
• Cooking lasagne, meat, potatoes or
vegetable gratins.
• Baking cakes and puddings with
eggs or baking powder ingredients
with browning, baking of quiches,
pies and tarts.
Preheating advised
Wire shelf.
Microwaveable
& heatproof. No
metal.
Convection +
Microwave
(Combi 9)
Grill + Microwave
(Combi 10)
• Roasting chicken wings, seafood,
fried foods, meat skewers, frozen
potato fries, pizza etc.
No Preheating
Grill tray or wire shelf.
Microwaveable
& heatproof. No
metal.
Note
If using wire shelf only, your own glass dish can be placed on base of oven to catch fat and drips.
Cooking Modes
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Cookware and Utensil Chart
Microwave Grill Convection Steam
Combination
Combi 1
(Steam +
Microwave)
Combi 2, 3, 4, 5
(Steam+
Convection)
Aluminium foil for shielding yes yes yes for shielding yes
Ceramic Plate yes yes yes yes yes yes
Browning Dish yes no no no no no
Brown paper bags no no no no no no
Dinnerware
oven/microwave
safe
yes yes yes yes yes yes
non-oven/
microwave safe
no no no no no no
Disposable
paperboard
containers
yes*
1
yes*
1
no yes*
1
yes*
1
no
Glassware
oven glassware &
ceramic
yes yes yes yes yes yes
non-heat resistant no no no no no no
Metal cookware no yes yes yes no yes
Metal twist-ties no yes yes yes no yes
Oven cooking bag yes yes*
1
yes yes*
1
yes yes
Paper towels and
napkins
yes no no no no no
Plastic defrosting
rack
yes no no no no no
Plastic dishes
microwave safe yes no yes no yes no
non microwave safe no no no no no no
Microwave safe
plastic wrap
yes no no
not
required
not required no
Straw, wicker, wood yes no no no yes no
Thermometers
microwave safe yes no no no no no
conventional no no no no no no
Waxed paper yes yes yes yes yes yes
Silicon bakeware yes*
1
yes*
1
yes*
1
yes*
1
yes*
1
yes*
1
*1 Check manufacturers’ recommendation, must withstand heat or follow the recipe instructions.
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Cookware and Utensil Chart (continued)
Combination
Combi 6
(Steam+
Grill)
Combi 7
(Convection +
Grill)
Combi 8
(Convection +
Grill + Microwave)
Combi 9
(Convection +
Microwave)
Combi 10
(Grill +
Microwave)
Aluminium foil yes yes for shielding for shielding for shielding
Ceramic Plate yes yes yes yes yes
Browning Dish no no no no no
Brown paper bags no no no no no
Dinnerware
oven/microwave
safe
yes yes yes yes yes
non-oven/
microwave safe
no no no no no
Disposable
paperboard
containers
yes*
1
no no no yes*
1
Glassware
oven glassware &
ceramic
yes yes yes yes yes
non-heat resistant no no no no no
Metal cookware yes yes no no no
Metal twist-ties yes yes no no no
Oven cooking bag yes yes yes yes no
Paper towels and
napkins
no no no no no
Plastic defrosting
rack
no no no no no
Plastic dishes
microwave safe no yes no no no
non microwave safe no no no no no
Microwave safe
plastic wrap
no no no no no
Straw, wicker, wood no yes no no no
Thermometers
microwave safe no no no no no
conventional no no no no no
Waxed paper yes yes yes yes yes
Silicon bakeware yes*
1
yes*
1
yes*
1
yes*
1
yes*
1
*1 Check manufacturers’ recommendation, must withstand heat or follow the recipe instructions.
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Up/Down Selection
Select the time, weight or auto menu by tapping . The time, weight or auto menu number appears in the
display window. The time/weight can be adjusted quickly by holding key.
• Time Setting:
To set cooking time or clock. Use the key for the Add Time
Function. (see page 37)
• Weight Setting:
To set weight of food for auto cook and auto steam
programs. (see pages 42-51, 54, and 58-60).
• Auto Programs Setting:
To select auto menu.
• More/Less Setting:
To set more/less for auto sensor programs
(see page 40-41 and 52-53).
Operation Guide in the Display Window
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.
If the Timer/Clock is tapped 4 times, this will turn off the operation guide. To turn the operation guide back on, tap
the Timer/Clock 4 times.
To turn off:
To turn on:
Colon or time of day
appears in the display
window.
Colon or time of day
appears in the display
window.
Tap Timer/Clock four times.
Tap Timer/Clock four times.
Display window.
Display window.
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Child Safety Lock
When the oven is first plugged in “WELCOME TO PANASONIC MICROWAVE OVEN COOKING” appears
in display window.
Setting the Clock
Tap Timer/Clock twice. Select the time by tapping
. The time appears in
the display and the colon blinks.
Touch Timer/Clock.
The colon stops blinking and time of
day is now locked into the display.
Note
1. To reset time of day, repeat step 1 through to step 3, as above.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied.
3. One tap will increase or decrease the time by 1 minute, you can also adjust the time quickly by
holding
.
4. This is a 12 hour clock, there isn't a.m. or p.m. setting.
Using this system will make the oven controls inoperable; however, the door can be opened. Child Lock
can be set when the display shows a colon or the time.
To Set: To Cancel:
Tap Start/Set three times. The time of
day will disappear. Actual time will not be
lost. ‘
’ is indicated in the display.
Tap Stop/Cancel three times. The time
of day will reappear in the display.
Note
To activate or cancel child lock, Start/Set or Stop/Cancel must be tapped 3 times within a 10 second
period.
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Microwave Cooking and Defrosting
Taps Display Power Example of use Max time
1 tap 1000 W Max
Boil water. Cook fresh fruits, vegetables,
preserved fruit and candies.
30 minutes
2 taps 800 W Medium High
Cook fish and seafood, meat, poultry,
eggs and cakes.
1 h 30 minutes
3 taps 270 W Defrost
Defrost meat, poultry or seafood. 1 h 30 minutes
4 taps 600 W Medium
Cook cakes, stew food, and melt butter
and chocolate.
1 h 30 minutes
5 taps 440 W Low
Cook tough meat, stew soup and soften
butter.
1 h 30 minutes
6 taps 300 W Simmer Simmer, stew. 1 h 30 minutes
7 taps 100 W Warm Keep food warm and soften ice cream. 1 h 30 minutes
There are 7 different Micro Power levels available (see the chart below).
Tap Micro Power to
select desired power
level.
Select the cooking time by
tapping
.
Touch Start/Set.
The cooking program will start and the
time in the display will count down
Use of Dishes/Accessory:
Use your own Pyrex
®
dishes, plates or bowls covered with a lid or pierced
cling film directly on the base of the oven. Do not place food directly on the
base of the oven.
Note
1. For multi-stage cooking refer to page 37.
2. Stand time can be programmed after Micro Power and time setting. Delay start cooking can be
programmed before Micro Power and time setting. Refer to using the timer page 35.
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.
4. Maximum time that can be set on max power (1000 W) is 30 minutes. On all other power levels the
maximum time that can be set is 1 hour 30 minutes.
5. Do not attempt to use microwave only with any metal accessory in the oven.
Bottom Feeding Technology
Please note that this product uses bottom feeding technology for microwave distribution which differs from
traditional turntable side feeding methods and creates more useable space for a variety of different sized dishes.
This microwave feeding style can give a difference in heating times (in microwave mode) when compared
against side feeding appliances. This is quite normal and should not cause any concern.
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Grilling
Taps Power Level Example of use
1 tap Grill 1 (high) Garlic Bread, Toast
2 taps Grill 2 (medium) Seafood
3 taps Grill 3 (low) Slice meat or poultry pieces
Place food on wire shelf on the upper or middle
shelf position in the oven.
Place a glass dish on the base of the oven to
catch fat and drips.
For grilling small foods use the metal tray or grill
tray on the upper or middle shelf positions.
Note
1. Never cover foods when grilling.
2. The grill will only operate with the oven door closed.
3. There is no Micro Power on the grill only program.
4. Most foods require turning halfway during cooking. When turning food, open oven door and
carefully remove accessories using oven gloves.
5. After turning, return food to the oven and close door. After closing oven door, touch Start/Set. The
oven display will continue to count down the remaining grilling time. It is quite safe to open the oven
door at any time to check the progress of the food as it is grilling.
6. Always clean the oven after using the Grill.
7. 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.
Caution
Use oven gloves when removing accessories. Never touch the outside window or inside metal parts of
the door or oven when taking food in or out due to the high temperatures involved.
There are 3 different Grill settings available.
Tap Grill once, twice
or three times to
select the desired
grill power.
Select the cooking time by
tapping
. Maximum cooking
time is 1 h 30 minutes.
Touch Start/Set.
Time in the display will
count down.
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Convection Cooking
This key offers a choice of convection temperatures 30-230 °C in 10 °C increments. For quick selection of the
most commonly used cooking temperatures, the temperatures start at 150 °C and count up to 230 °C then
30 °C. The oven can not preheat at 30-60 °C.
Touch Start/Set to preheat. A “P” will appear in the
display window. When the oven is preheated the oven
will beep and the “P” will flash. Then open the door
and place the food inside.
* Skip this step when preheating is not required.
Set the desired
convection temperature.
Select the cooking time by
tapping
(up to 9 hours) .
Touch Start/Set. Time
in the display will count
down.
After preheating,
place the food in
the oven.
Note
1. The oven can not preheat at 30 °C - 60 °C.
2. If ‘HOT’ appears in the display window, the oven temperature is too high from previous use and
30 °C - 40 °C can not be set. Cooking mode and time may still be set manually.
Use of Accessory:
For 1 level Convection cooking use the metal tray, wire shelf or grill tray the middle or lower shelf
position. Place a glass dish on the base of the oven to catch fat and drips, if you use wire shelf.
For 2 levels Convection cooking, the metal tray can be used in the lower shelf position and the grill tray
or wire shelf can be used as the upper shelf position.
Note on Preheating
1. Do not open the door during preheating. After preheating 3 beeps will be heard and the “P” will
flash in the display window. If the oven door is not opened after preheating, the oven will maintain
the selected temperature. After 30 minutes, including preheating, the oven will shut off automatically
and revert to a colon or time of day.
2. If you want to cook without preheating, after selecting the desired temperature, set the cooking time
then touch Start/Set.
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Convection Cooking (continued)
Note
1. When the selected cooking time is less than one hour, the time counts down second by second.
2. When the selected cooking time is over one hour, the time counts down minute by minute until
only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts down
second by second.
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.
4. When preheating, the selected temperature can be recalled and changed. Touch Convection 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 Convection.
5. Depending on the recipe, you can preheat with or without the shelves in position. See individual
recipes for details. The shelves are ideal for batch baking and when cooking in a large dish.
6. When preheating, the screen displays the actual temperature of the oven cavity. The current
temperature is not displayed until more than 70 °C is reached. To change the temperature during
cooking, touch Convection.
7. Turn the accessories 180° halfway during cooking to ensure a more even cooking result.
Caution
Always use oven gloves when removing the food and accessories after cooking as the oven and
accessories will be very hot.
Guideline to Oven Temperatures
For best results always place food in a preheated oven. 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 30 °C. Food is generally cooked uncovered - unless it is a casserole or if you wish to use roasting
bags for joints.
Level Temp °C Use
Low
30 / 40 °C
Drying-oven temperature for bread or pizza dough to rise,
making yogurt.
50 °C Warming dishes.
60 °C - 70 °C Dried fruits, beef jerky.
80 °C - 90 °C Slow cooking.
100 °C Pavlova.
110 °C Meringues.
140 °C Rich fruit cake.
Medium
150 °C Lemon meringue, meringue roulade, cheesecake.
160/170 °C Casseroles, gingerbread, small tarts, cookies.
180 °C Souffle, strudel, victoria sandwich, fairy cakes, meat joints.
High
190 °C Filo pastry, quiche, gratins, lasagne, pastry pies, chicken.
200 °C Stuffed peppers, scones, eclairs, swiss roll, muffins.
220 °C Vegetable parcels, yorkshire puddings, bread.
230 °C Garlic bread, roast potatoes, baking pizza
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Steam Cooking
The oven can be programmed as a steamer to cook vegetables, fish, chicken and rice. There are 2
different steam settings available.
Tap Steam until the
power you require
appears in the display
window.
Select the cooking time by tapping
.
Maximum cooking time is 30 minutes.
Touch Start/Set.
The cooking program will start
and the time in the display will
count down.
Taps Power Level Example of use
1 tap Steam 1 (Maximum) Bun, Meat, Seafood, Chicken Breast
2 taps Steam 2 (Low) Soft-boiled egg, Prawn.
Oven Accessories to Use:
Steam 1 level
When steaming food, the wire shelf is placed in the middle shelf position. Place a glass
dish on the base of the oven to catch fat and drips.
Steam 2 level
For the first level, place food on the grill tray in the lower shelf position. For the second
level, place food on the wire shelf in the upper shelf position.
Note
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-fill 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-fill the water tank. After re-filling the water tank and positioning back in the
oven, touch Start/Set. The oven will not continue cooking until the water tank has been re-filled and
Start/Set 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.
5. It is possible to refill water tank at any time during cooking, without having to touch Stop/Cancel
first.
6. It is necessary to wipe the excess water in the cavity after Steam cooking.
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Steam Cooking (continued)
Caution
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 inside of the oven.
This is normal.
Guidelines for Water Tank
Carefully remove the water tank from the oven. Remove the lid and fill 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.
Guidelines
1. There is no Micro 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.
Re-position the drip tray by clicking
back onto the legs.
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Steam Shot
As required during operation,
hold steam for 2 seconds and
1 minute will be added.
If you want to add 2 or 3
minutes, tap Steam once
or twice within 3 seconds
after step 2. The remaining
time displayed includes
steam shot time.
This feature allows you to add steam during cooking (up to 3 minutes). The following modes can use
steam shot - microwave, grill, convection and combination 7-10. Adding steam during cooking enhances
the heat distribution and aids the rising process of breads, cakes and pastries.
Optional
Set and operate the
desired program.
()
Note
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 once or twice within a 3 second time period.
6. It is not possible to change the convection temperature and cooking time during steam shot.
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.
Food Cooking mode Steam Shot
Pastries Convection ⅔ total time add 3 mins. Steam Shot
Breads Convection ⅔ total time add 3 mins. Steam Shot
Sponge cakes Convection ½ total time add 3 mins. Steam Shot
Part baked rolls Combi 7 ⅔ total time add 3 mins. Steam Shot
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Combination Cooking with Steam
Steam can be used to cook foods simultaneously with microwave, grill or convection mode. This can
often reduce traditional oven cooking times and keep the food moist.
Select the cooking time
by tapping
.
Maximum cooking time is
30 minutes.
Touch Start/Set. The time
counts down in the display.
Touch Combination. Tap
combination until the level you
require appears in the display
window. (see chart below)
Touch if preheating
(only for Combi 2-5)
Tap Combi Level Max Time Combination Type Uses
Once Combi 1 30 minutes
Steam 1 +
MW 300 W (Simmer)
Fresh vegetables, frozen
vegetables, fruits, mash, tinned
vegetables, puddings.
Twice Combi 2 30 minutes
Steam 1 +
Convection 230 ° C
Crusty bread.
3 times Combi 3 30 minutes
Steam 1 +
Convection 210 ° C
Homemade bread and choux
pastry
4 times
Combi 4 30 minutes
Steam 1 +
Convection 190 ° C
Brownie.
5 times Combi 5 30 minutes
Steam 1 +
Convection 170 ° C
Stuffed mushroom.
6 times Combi 6 30 minutes
Steam 1 +
Grill 1 (High)
Fish and chicken with skin
Use of Accessory:
Combi 1
Wire shelf in middle shelf position. Place a glass dish on the base of the oven to catch fat and drips.
Combi 2 - 6
Use wire shelf in middle or lower shelf position. Place a glass dish on the base of the oven to catch fat
and drips.
For small food items, place them on metal tray or grill tray.
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Combination Cooking with Steam (continued)
Note
1. The maximum time for cooking in this mode is 30 minutes. If required to cook for longer than this
time, re-fill 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-fill the water tank. After re-filling the water tank and positioning back in the
oven, touch Start/Set. The oven will not continue cooking until the water tank has been re-filled and
Start/Set touched.
3. Preheating is not available with Combi 1 or Combi 6.
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.
5. It is possible to refill water tank at any time during cooking, without having to touch Stop/Cancel
first.
6. It is necessary to wipe the excess water in the cavity after Steam cooking.
Guidelines
1. 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.
2. Always use oven gloves when removing the
food and accessories after cooking as the oven
and accessories will be very hot.
3. 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 14).
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.
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Combination Cooking without Steam
Select the cooking time by
tapping
.
Touch Start/Set. The time
counts down in the display.
Touch if preheating.
(only for Combi 7-9)
There are 4 combinations settings without steam. Combination cooking is ideal for many foods. The Micro Power
cooks them quickly, whilst the convection or grill gives traditional browning and crispness. All this happens
simultaneously resulting in most foods being cooked in ½ - ⅔ of the conventional cooking time.
Touch Combination.
Tap combination until the level you
require appears in the display window
(see chart below)
Tap Combi Level Max Time Combination Type Uses
7 times Combi 7 9 hours
Convection 230 °C +
Grill 1 (High)
Part baked bread, potato products,
chicken pieces, steaks, chops
8 times Combi 8 9 hours
Convection 230 °C +
Grill 2 (Medium) +
300 W (Simmer)
Meat pies and pastries
9 times Combi 9 9 hours
Convection 190 °C +
300 W (Simmer)
Whole chicken, fish steaks, whole fish,
whole turkey
10 times Combi 10
1 hour and
30 minutes
Grill 1 (High) +
MW 300 W (Simmer)
Slice meat, fish, poultry pieces, reheat
Fried foods Gratin, Potato Fries, Spring
Rolls, Pizza etc.
Use of Accessory:
For combi 7:
Use wire shelf in middle or lower shelf position. Place a glass dish on the base of the oven to catch fat
and drips.
For small food items, place them on metal tray or grill tray.
For combi 8, 9:
For combi 10:
Place food directly on wire shelf. Place a glass
dish on the base of the oven to catch fat and
drips.
Place food directly on grill tray or wire shelf in
upper or middle shelf position.
Place a glass dish on the base of the oven to
catch fat and drips, if you use wire shelf.
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Combination Cooking without Steam (continued)
Note on Preheating
The oven can be preheated on Combination with Convection or Grill/Convection cooking. Touch Start/
Set before setting the cooking time and follow the note on preheating on page 26.
No microwaves are emitted during combination preheating.
Note
1. When the selected cooking time is less than one hour, the time counts down second by second.
2. When the selected cooking time is over one hour, the time counts down minute by minute until
only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts down
second by second.
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.
Caution!
Use oven gloves when removing accessories. Never touch the outside window or inside metal parts of
the door or oven when taking food in or out due to the high temperatures involved.
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Using the Timer
This feature allows you to program the oven as a kitchen timer. It can be also used to program a standing time
after cooking is completed or to program a delay start.
1. Delay Start Cooking
By using the Timer, you are able to program Delay Start cooking.
Touch Timer/
Clock once.
Set the delay time by tapping
(1 hour and 30 minutes).
Touch Start/Set.
The time counts down
in the display.
Set the desired cooking
program and cooking
time (up to 2 stages).
Note
1. Three stage cooking can be programmed including Delay Start cooking.
2. If the programmed delay time exceeds one hour, the time will count down in units of minutes. If less
than one hour, the time will count down in units of seconds.
3. Delay Start cannot be programmed before an auto program.
Example:
Delay Start:
1 hour
Max Power (1000 W):
10 minutes
Simmer Power (300 W):
20 minutes
2. Stand Time
By using the Timer, you can program Stand Time after cooking is completed or use to program the oven
as a minute timer.
Touch Timer/
Clock once.
Touch Start/Set.
The time counts
down in the display.
Set the stand time by tapping
. (1 hour and 30 minutes).
Set the desired cooking
program and cooking
time (up to 2 stages).
Note
1. Three stage cooking can be programmed including stand time.
2. If the oven door is opened during the Stand Time Delay Start or Kitchen Timer, the time in the
display window will continue to count down.
3. Stand time cannot be programmed after an auto program.
Example:
Max Power (1000 W):
4 minutes
Max Power (1000 W):
2 minutes
Stand Time:
10 minutes
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Using the Timer (continued)
Touch Timer/
Clock once.
Set the time by tapping
.
(1 hour and 30 minutes).
Touch Start/Set.
The time counts down in the
display.
3. Kitchen Timer
INGREDIENT CONVERSION CHART
¼ cup 60 ml ¼ teaspoon 1 ml
1/3 cup 85 ml ½ teaspoon 2 ml
½ cup 125 ml 1 teaspoon 5 ml
²/3 cup 165 ml 2 teaspoons 10 ml
¾ cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 15 ml
1¼ cups 310 ml 1½ tablespoons 23 ml
1½ cups 375 ml 2 tablespoons 30 ml
2 cups 500 ml 3 tablespoons 45 ml
3 cups 750 ml 4 tablespoons 60 ml
3½ 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.
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Using the Add Time Function
This feature allows you to add cooking time at the end of previous cooking.
After cooking, tap to select Add Time
function. Maximum cooking time:
Touch Start/Set.
Time will be added. The time in the display
window will count down.
Micro Power 1000 W 30 minutes
Steam 30 minutes
Combi 1-6 30 minutes
Grill, Combi 10, Other microwave
powers (100 W - 800 W)
1 hour and 30 minutes
Convection 9 hours
Combi 7-9 9 hours
Timer 1 hour and 30 minutes
Note
1. This function is only available for Micro Power, Grill, Convection, Steam, Combination and Timer
functions and it is not available for Auto programs.
2. The Add Time function will not operate after 2 minutes cooking.
3. The Add Time function can be used after the multi-stage cooking. The power level is the same as
the last stage.
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Multi-stage Cooking
Touch Start/Set.
The cooking program will start and the
time in the display will count down.
Example
To defrost (270 W) for 2 minutes and cook food on max power (1000 W) for 3 minutes.
2 or 3 Stage Cooking
Select desired
power level.
Select desired
power level.
Tap Micro Power 3 times
to select defrost power
(270 W).
Tap Micro Power once
to select max power
(1000 W).
Touch Start/Set.
The cooking program will start and the
time in the display will count down.
Set the cooking time
by tapping
.
Set the cooking
time to 3 minutes
by tapping
.
Set the cooking time
by tapping
.
Set the cooking time to
2 minutes by tapping
.
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Multi-stage Cooking
Touch Start/Set.
The cooking program will start and the
time in the display will count down.
Example
To grill at low (Grill 3) for 4 minutes and cook food on low power (440 W) for 5 minutes.
Tap Grill Power 3 times to
select Grill 3 (low).
Tap Micro Power five
times to select low
power (440 W).
Set the cooking
time to 4 minutes by
tapping
.
Set the cooking
time to 5 minutes by
tapping
.
Note
1. For 3 stage cooking, enter another cooking program before touching Start/Set.
2. During operation, touching Stop/Cancel once will stop the operation. Touching Start/Set will re-
start the programmed operation. Tapping Stop/Cancel twice will stop and clear the programmed
operation.
3. Whilst not operating, touching Stop/Cancel will clear the selected program.
4. Auto programs cannot be used with multi-stage cooking.
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Sensor Reheat Program
This unique feature ‘the Genius’ built in sensor allows you to simply reheat a chilled meal. It is not
necessary to select the power level, weight or cooking time. The built-in sensor measures the humidity
of the food and calculates the Micro Power level together with a cooking time.
Tap Auto Cook key once. Touch Start/Set.
Program Weight * Accessories Instructions
1. Sensor
Reheat
200 g - 1000 g
To reheat a fresh pre-cooked meal. All foods must be
pre-cooked. Foods should be at refrigerator temperature
approx. + 5 °C. Reheat in container as purchased. Pierce
covering film with a sharp knife once in the centre and
four times around the edge. If transferring food to dish,
cover with pierced cling film. Place container on base of
oven. Select program number 1, Sensor Reheat. Touch
Start/Confirmation . Stir at beeps. Stir again at end of
program and allow a few minutes standing time. Large
pieces of meat/ fish in a thin sauce may require longer
cooking. This program is not suitable for starchy food
such as rice, noodles or potatoes. Meals in irregular bowl
shaped containers may need longer cooking.
Microwave
Accessory Placement
Sensor Program
* Recommend weight range
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Sensor Reheat Program (continued)
More / Less Control
The Sensor Reheat Programs reheat a chilled for average tastes. You are able to adjust the Sensor Reheat
Programs to your own taste. After touching Start/Set,
symbol appears in the display, touch for more
time or
for less time. This operation should be completed within 14 seconds. Default mode is normal.
Note
1. This feature is not suitable for foods that cannot be stirred eg. lasagne / macaroni cheese.
2 The oven automatically calculates the reheating time or the remaining reheating time.
3 The door should not be opened before the time appears in the display window.
4 To prevent any mistakes during Sensor Reheat Programs ensure that base of oven and the
container are dry.
5 The room temperature should not be more than 35 °C and not less than 0 °C.
6 If the oven has previously been used and it is too hot to be used on Sensor Reheat Programs, ‘HOT’
will appear in the display window. After the ‘HOT’ disappears, the Sensor Reheat Programs may
be used. If in a hurry, cook food manually by selecting the correct cooking mode and cooking time
yourself.
How it works
Once the Sensor Reheat Programs has been
selected and Start/Set is touched the food is heating
up. As food begins to get hot, steam is emitted. When
the food reaches a certain temperature and begins to
cook, an even greater amount of steam is released.
The increase in steam emission is detected by a
humidity sensor in the oven. This acts as a signal
for the oven to calculate how much longer the food
needs to reheat.
The remaining cooking time will appear in the display
window after two beeps.
Whilst the Sensor program is still in the display
window the oven door should not be opened. Wait
until the cooking time appears in the window, and
then open the door if required, to stir or turn the food.
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Turbo Defrost
Touch Start/Set. The display reminds
you which cooking modes are in use.
Remember to turn or shield the food
during defrosting.
With this feature you can defrost frozen food according to the weight. The weight is programmed in
grams. The weight starts from the minimum weight for each category.
Select the weight of
the food by tapping
. The weight will
count up in 10 g steps.
Select desired menu
by tapping
.
Tap Auto Cook
key once.
Touch to confirm
the program.
Program Weight * Accessories Instructions
2. Turbo
Defrost
100 g - 3000 g
To defrost many cuts of meat, poultry and fish. Place
container on base of oven. Select program number 2,
Turbo Defrost. Touch Start/Set to confirm the program.
Select the weight and touch Start/Set. Turn over the
food, remove defrosted food and shield thin ends/fat
bones of roast with foil at beeps.
Microwave
Defrost
Accessory Placement
* Recommend weight range
Note
1. The shape and size of the food will determine the maximum weight the oven can accommodate.
2. Allow standing time to ensure the food is completely defrosted.
3. If ‘HOT’ appears in the display window, the oven temperature is too high from previous use and an
auto program can not be set. Cooking mode and time may still be set manually.
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Defrosting Tips and Techniques
Preparation for Freezing
The quality of the cooked foods comes from the foods before freezing, freezing ways and defrosting tips and
times. So it is important to purchase fresh and high quality foods. And freeze them immediately. Thick cling film,
package, freezing wrap and the meat which has been sealed before selling are all able to be reserved in the
refrigerator for some times.
Note
1. Please remove the aluminum foil if the package is made of aluminum to prevent arcing.
2. The foods in the refrigerator should be kept under -18 ˚C. (At least 24 hours in freezer before
defrosting.)
3. When freezing meats, poultry and fish or seafood, the foods should be arranged evenly and wrap
as 2.5 cm - 5 cm square or a round shape.
4. Please clean the whole chicken before freezing. (The bowels can be frozen individually.) Clean the
whole chicken and make it dry. Binding the leg and thigh.
5. Remove all air and seal securely. Label package with type and cut of meat, date and weight.
Turbo Defrost
The Turbo defrost function is operated based on the weight of foods. Most cut foods such as chicken, meat
and fish can be defrosted by using this function easily. Set weight based on the real weight of foods, and the
microwave oven will set the power and time automatically. The display window will display the time of defrost
after setting. The foods listed in the below table are the most suitable for using defrost function. The minimize
weight is 100 g and the maximum is 3000 g for getting the best result.
Foods The maximum weight for the foods
Meat loaf, whole chicken, rib 3000 g
Beef, lamb, chicken portions 2000 g
Whole fish, shellfish, prawn and fish fillet 1000 g
Tips for Turbo defrost
Boneless meat always demands longer time to defrost than meat with bones, as to meat with bones, we
recommend to subtract 500 g from total weight when it exceeds 2000 g, subtract 200 g - 300 g from total when it
weights under 2000 g.
Two buzz beeps
Turn over the meat, chicken, fish and shellfish. Separate the stewed meat, chicken pieces and meat loaf. Apart
the meat loaf from the hamburger. Shield the edge of chicken wings, roast, fat or bones.
Key to defrosting
For evenly defrosting, turn over the foods or move the position of the foods in the
containers during the progress of defrosting.
Remove the package of
the raw meat and place it
on the plate.
Shield the front part of
the chicken drumsticks by
using aluminum foil.
Shield the head and tail
of the whole fish by using
aluminum foil.
Remove the package of
the fish fillet and place it
on the plate.
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Auto Beverage Programs
Touch Start/Set. The display reminds
you which cooking modes are in use.
Remember to stir the beverage before
and after heating.
Select the weight of
the food by tapping
.
Select desired menu
by tapping
.
Tap Auto Cook
key once.
Touch to confirm
the program.
Program Weight * Accessories Instructions
3. Tea/Coffee
200 g or 400 g
For reheating one beverage with a fixed weight of 200 g
or two beverages of 200 g each (400 g total) from room
temperature eg. tea, coffee. Select program number 3,
Tea/Coffee. Place the mug/mugs on the base of the oven.
Touch Start/Set to confirm the program. Select 200 g for
1 beverage or 400 g for two beverages and touch Start/
Set. Stir before and after heating.
4. Milk/Hot
Chocolate/
White
Coffee
200 g or 600 g
For reheating one mug of milk with a fixed weight of 200 g
or one jug of milk with a fixed weight of 600 g from fridge
temperature. This program is suitable for full fat, semi-
skimmed and skimmed milk. The hot milk can be used
for making white coffee or hot chocolate. Place the mug
or jug on the base of the oven. Select program number
4, Milk/Hot Chocolate/White Coffee. Touch Start/Set to
confirm the program. Select 200 g for 1 mug or 600 g for
1 jug and touch Start/Set. Stir before and after heating for
one mug of milk. Stir at beeps during heating for one jug
of milk.
Microwave
Beverage
Accessory Placement
* Recommend weight range
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Re-Bake Bread Programs
Program Weight * Accessories Instructions
5. Baguette/
Crusty Rolls
100 g - 500 g
To re-bake baguettes and crusty rolls. This program
is suitable for reheating, browning and crisping
prepurchased baguettes and rolls from room temperature.
Ensure height of baguette/rolls is no more than 5 cm.
Place baguette/crusty rolls on wire shelf in middle shelf
position. Select program number 5, Baguette/Crusty
Rolls. Touch Start/Set to confirm the program. Select the
weight and touch Start/Set. After cooking place on a wire
rack for a few minutes.
6. Croissants
50 g - 350 g
To re-bake croissants. This program is suitable for
reheating, browning and crisping pre-purchased
croissants from room temperature. Place croissants
on wire shelf in middle shelf position. Select program
number 6, Croissants. Touch Start/Set to confirm the
program . Select the weight and touch Start/Set. After
cooking place on a wire rack for a few minutes.
Grill Microwave
Wire Shelf
Accessory Placement
* Recommend weight range
Touch Start/Set. The display reminds
you which accessory to use and which
cooking modes are in use.
Select the weight of the food by
tapping
. The weight will
count up in 10 g steps.
Select desired menu
by tapping
.
Tap Auto Cook
key once
Touch to confirm
the program.
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Auto Cook Programs
Touch Start/Set. The display reminds
you which accessory to use and which
cooking modes are in use.
Select the weight of the food by tapping
.
The weight will count up in 10 g steps except No.17 and
No.18.
Select desired menu
by tapping
.
(refer to pages 46-50)
Tap Auto Cook key
once.
Touch to confirm the program.
For No. 7, oven will start to
preheat after touch Start/Set.
Program Weight * Accessories Instructions
7. Fresh Pizza
200 g - 800 g
Use for cooking fresh pizza either purchased or home
made. 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
Place assembled pizza on the metal tray. Select
program number 7, Fresh Pizza. Touch Start/Set
to preheat with the empty oven. When the oven is
preheated,place the metal tray in the lower shelf
position. Select the weight of the pizza (total weight of
base plus topping ingredients). Close door and touch
Start/Set. Turn around the metal tray at beeps for
above 400 g fresh pizza.
8. Frozen Pizza
200 g - 430 g
For reheating and browning pre-purchased frozen
pizza. Remove all packaging and place the pizza
directly on the wire shelf in the upper shelf position.
Select program number 8, Frozen Pizza. Touch Start/
Set to confirm the program. Select the weight of the
food and touch Start/Set. This program is not suitable
for deep pan pizzas.
9. Roast
Chicken
1000 g - 1900 g
For cooking a whole fresh unstuffed chicken. Cook
stuffing separately. Brush wire shelf with oil to prevent
sticking. Place chicken on wire shelf in lower shelf
position and place a microwave-safe dish on base of
oven to catch drips and fat. Select program number 9,
Roast Chicken. Touch Start/Set to confirm the program.
Select the weight of the chicken, then touch Start/
Set. Start cooking breast side down and turn at beeps,
taking care with hot juices. Allow to stand for 5 minutes
after cooking.
Convection Grill Microwave
Frozen foods
Wire Shelf Metal Tray
Accessory Placement
* Recommend weight range
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Auto Cook Programs (continued)
Program Weight * Accessories Instructions
10. Roast Pork
500 g - 2000 g
For baking pork at one piece. In order to achieve the
best results of piece of pork, where possible, should
have the same thickness and even shaped or tied with
string for making it compact. The thickness of piece has
to be less than 6 cm. When need to roast the thicker
one, it can be made in manual mode. In order to get
softer and juicier pork, it is advisable to add salt and
pepper or mustard before cooking. Place the pork on
metal tray in lower position. Select program number 10,
Roast Pork.
Touch Start/Set to confirm the program.
Select the weight of the pork, then touch Start/Set.
Turn over at beeps. Before serving or slicing cover the
meat with a foil and leave for 5-10 minutes.
11. Roast Beef
500 g - 2000 g
For cooking fresh roast beef, rare (topside, rump or
silverside). Place on metal tray in lower shelf position.
Select program number 11, Roast Beef. Touch Start/
Set to confirm the program. Select the weight of the
beef, then touch Start/Set. Turn over at beeps. Stand
for 10-15 minutes.
12. Beef
Medium
500 g - 2000 g
For cooking fresh roast beef, medium (topside, rump or
silverside). Place on metal tray in lower shelf position.
Select program number 12, Beef Medium. Touch Start/
Set to confirm the program. Select the weight of the
food and touch Start/Set. Turn over at beeps. Stand for
10-15 minutes.
13. Beef Well
Done
500 g - 2000 g
For cooking fresh roast beef, well done (topside,
rump or silverside). Place on metal tray in lower shelf
position. Select program number 13, Beef Well Done.
Touch Start/Set to confirm the program. Select the
weight of the food and touch Start/Set. Turn over at
beeps. Stand for 10-15 minutes.
Convection
Metal Tray
Accessory Placement
* Recommend weight range
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Auto Cook Programs (continued)
Program Weight * Accessories Instructions
14. Roast Lamb
1000 g - 2000 g
For roasting joints of lamb, legs, boned and rolled loin,
rack of lamb and shoulder roasts, rare. Brush roast with
oil and seasonings. Place lamb on metal tray in the
lower shelf position. Select program number 14, Roast
Lamb. Touch Start/Set to confirm the program. Select
the weight of the beef, then touch Start/Set. Turn over
at beeps. Stand for 10 to 20 minutes.
15. Lamb
Medium
1000 g - 2000 g
For roasting joints of lamb, legs, boned and rolled
loin, rack of lamb and shoulder roasts, medium. Brush
roast with oil and seasonings. Place on metal tray in
lower shelf position. Select program number 15, Lamb
Medium. Touch Start/Set to confirm the program.
Select the weight of the food and touch Start/Set. Turn
over at beeps. Stand for 10 to 20 minutes.
16. Lamb Well
Done
1000 g - 2000 g
For roasting joints of lamb, legs, boned and rolled loin,
rack of lamb and shoulder roasts, well done. Brush
roast with oil and seasonings. Place on metal tray in
lower shelf position. Select program number 16, Lamb
Well Done. Touch Start/Set to confirm the program.
Select the weight of the food and touch Start/Set. Turn
over at beeps. Stand for 10 to 20 minutes.
Convection
Metal Tray
Accessory Placement
* Recommend weight range
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Junior Menu Programs
The Junior Menu offers a range of programs catering for babies, toddlers and older children - great for
time saving and convenience. For operation refer to top of page 46.
Program Weight * Accessories Instructions
17. Mug Cake
1
(200 g)
or 2 (400 g)
For cooking one or two mug cakes, either Chocolate
Brownie or Lemon. Prepare the mug cake as in the
following recipes. Size of mug should be no smaller
than 300 ml. Select program number 17, Mug Cake.
Place the mug/mugs on the base of the oven. Touch
Start/Set to confirm the program. Choose 1 (200 g)
or 2 (400 g) mug cakes. Touch Start/Set to start the
program. After cooking allow to stand for a few minutes
and serve warm in the mug with ice cream, custard or
cream.
ingredients
For 1 serving
4½ tablespoons flour
3 tablespoons sugar
2½ tablespoons cocoa powder
2 tablespoons melted butter
2 tablespoons milk
4 squares dark or milk chocolate,
chopped
Decoration: sprinkles or mini
marshmallows
Chocolate Brownie Mug Cake
1. Mix flour, sugar and cocoa powder together in mug.
2. Add melted butter and milk and mix.
3. Add chopped chocolate. Mix thoroughly.
4. After cooking decorate with sprinkles or mini marshmallows.
ingredients
For 1 serving
3 tablespoons flour
3 tablespoons sugar
¼ teaspoon baking powder
⅛ salt
2 tablespoons vegetable oil
2 tablespoons lemon juice, plus zest
of ½ lemon
1 egg, beaten
Decoration: strawberries,
blueberries, sprinkles
Lemon Mug Cake
1. Mix flour, sugar, baking powder and salt together in mug.
2. Add vegetable oil, lemon juice, lemon zest and beaten egg. Mix
thoroughly.
3. After cooking, decorate with strawberries, blueberries or sprinkles.
18. Junior Pasta
Bake
For cooking fresh pasta bake using fresh pasta (penne,
spaghetti, fusilli), cheese or tomato based sauce and
grated mild cheddar cheese. Use a suitable square,
shallow Pyrex® container. Use the following quantities:
250 g 500 g 800 g
Pasta 90 g 180 g 300 g
Sauce 120 g 270 g 440 g
Cheese 40 g 50 g 60 g
Other ingredients may be added such as ham, tuna
and sweetcorn. In this case substitute some of the
sauce for the chosen added ingredients. Place the wire
shelf in middle shelf position. Select program number
18, Junior Pasta Bake.
Touch Start/Set to confirm the
program . Select the weight - 250 g, 500 g or 800 g.
Touch Start/Set.
250 g
500 g
800 g
Convection Grill Microwave
Wire Shelf
Junior Menu program
Placement
* Recommend weight range
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Junior Menu Programs (continued)
Program Weight * Accessories Instructions
19. Frozen
Potato
Products
200 g - 500 g
For cooking frozen pre-purchased potato products that
are suitable for grilling eg. French fries, home fries,
croquettes, hash browns, potato waffles. Remove all
packaging and spread potato products out on metal
tray and place in middle shelf position. Select program
number 19, Frozen Potato products.
Touch Start/Set to confirm the program. Select the
weight of the food and touch Start/Set. Turn and stir
halfway during cooking at beeps. For best results
cook in a single layer. Note: Potato products vary
considerably. We suggest checking a few minutes
before the end of cooking to assess levels of browning.
20. Vegetable
Purée
100 g - 400 g
This program is suitable for cooking parsnips, potatoes,
butternut squash, carrots, sweet potato and swede.
The cooked vegetables are then puréed and suitable
when weaning babies. Peel and chop the vegetables
into even sized pieces. Place in a Pyrex® dish. Add the
following quantities of water:
100 g - 150 g vegetables 75 ml water.
160 g - 300 g vegetables 100 ml water.
310 g - 400 g vegetables 150 ml water.
Cover with lid and place dish on base of oven. Select
program number 20, Vegetable Purée. Touch Start/
Set to confirm the program . Select the weight of
the vegetables. Touch Start/Set. Stir halfway during
cooking at beeps. After cooking allow to stand for 10
minutes. Purée the vegetables with the cooking liquid
using a blender. If necessary adjust the consistency
with a little water to thin or baby rice to thicken. Check
the temperature before feeding.
21. Fruit Purée
100 g - 400 g
This program is suitable for cooking apples, pears,
peaches, papaya and mango. The cooked fruit is
then puréed and suitable when weaning babies. Peel
and chop the fruit into even sized pieces. Place in a
Pyrex® dish on the base of the oven . Add the following
quantities of water:
100 g -150 g fruit 50 ml water.
160 g - 300 g fruit 75 ml water.
310 g - 400 g fruit 125 ml water.
Cover with lid. Select program number 27, Fruit Purée.
Touch Start/Set to confirm the program. Select the
weight of the fruit. Touch Start/Set. Stir halfway during
cooking at beeps. After cooking allow to stand for
10 minutes. Purée the fruit with the cooking liquid using
a blender. If necessary adjust the consistency with a
little water to thin or baby rice to thicken. Check the
temperature before feeding.
Convection Grill Microwave Junior Menu program
Frozen foods
Metal Tray
Accessory Placement
* Recommend weight range
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Tip for Auto Weight Programs
Note
The auto weight programs are designed to take the guesswork out of cooking or reheating your food.
They must only be used for the foods described.
1. Only cook foods within the weight ranges described (pages 42-50).
2. Only use the accessories as indicated on pages 42-50.
3. Refer to program information for cooking modes.
4. Do not cover food unless stated, when using a Combination or Convection program, it will prevent
the food browning. The heat will also melt any plastic covering.
5. Most foods benefit from a standing time after cooking on an auto program, to allow heat to continue
conducting to the centre.
6. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot
before serving.
7. Always weigh the food rather than relying on the package weight information.
8. If ‘HOT’ appears in the display window, the oven temperature is too high from previous use and an
auto program can not be set. Cooking mode and time may still be set manually.
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Auto Sensor Programs
A variety of food may be cooked without having to enter the cooking time, weight or the power level.
Tap Auto Cook
key once
Touch Start/Set.
More / Less Control
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 More/Less control,
the programs can be adjusted to cook food for a longer or shorter time. Touch after touching Start/Set
within 14 seconds. If you are satisfied with the result of the Auto Sensor Programs, you do not have to use this
control.
Note
1. The oven automatically calculates the cooking time or the remaining cooking time.
2. The door should not be opened before the time appears in the display window.
3. To prevent any mistakes during Auto Sensor Programs ensure that the base of the oven and the
container are dry.
4. The room temperature should not be more than 35 °C and not less than 0 °C.
5. Only cook foods within the recommended weight range described on page 53.
6. If the oven has previously been used and it is too hot to be used on an Auto program, ‘HOT’ will
appear in the display window. After the ‘HOT’ disappears, the Auto Sensor Programs may be used.
If in a hurry, cook food manually by selecting the correct cooking mode and cooking time yourself.
Select desired menu
by tapping
.
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Auto Sensor Programs (continued)
Program Weight * Accessories Instructions
22. Jacket
Potatoes
200 g - 1500 g
To cook jacket potatoes with a crisper drier skin.
Choose medium sized potatoes 200 g -250 g per
potato, for best results. Wash and dry potatoes and
prick with a fork several times. Place on wire shelf in
lower shelf position. Select program number 22, Jacket
Potatoes. Touch Start/Set. Turn over at beeps.
23. Roast
Potatoes
400 g - 800 g
To cook roast potatoes. Peel and cut potatoes into even
sized pieces. Mix well with 15 ml - 45 ml vegetable
oil. Place potato pieces on wire shelf in middle shelf
position. Place a microwave-safe dish on the base
for dropping oil. Select program number 23, Roast
Potatoes. Touch Start/Set.
24. Roast
Vegetables
400 g - 700 g
To roast assorted vegetables (e.g. peppers,
mushrooms, courgettes, onions). Cut vegetables into
even sized chunks and toss with 15-45 ml vegetable
oil. Place vegetables on wire shelf in middle shelf
position. Place a microwave-safe dish on the base
for dropping oil. Select program number 24, Roast
V
egetables. Touch Start/Set. Turn/Stir at beeps.
25. Casserole
900 g - 2000 g
To cook casserole from raw ingredients. For cubed
meat (e.g. braising steak, lamb, pork, not chicken) and
vegetables. Place in a suitable sized casserole dish
with stock. Use a minimum of 400 ml of stock. If you
use a cook-in sauce, also add the same quantity of
water. Cover with lid. Place on base of oven. Select
program number 25, Casserole. Touch Start/Set. Stir at
beeps.
Convection Grill Microwave
Sensor Program
Wire Shelf
Accessory Placement
* Recommend weight range
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Healthy Grill Programs
Touch Start/Set. The display reminds
you which cooking modes are in use.
Remember to turn or shield the food
during defrosting.
Select the weight of
the food by tapping
. The weight will
count up in 10 g steps.
Select desired menu
by tapping
.
Tap Auto Cook
key once.
Touch to confirm
the program.
Note
If flash, please fill the water tank.
Program Weight * Accessories Instructions
26. Chicken
Breasts
300 g - 800 g
To steam and grill chicken breasts to give moist juicy
meat and brown crispy skin. Each chicken breast
should be 150 g - 200 g. Fill water tank. Place chicken
breasts skin side up on wire shelf in the middle shelf
position. Place grill tray in lower shelf position for
dropping water. Select program number 26, Chicken
Breasts. Touch Start/Set to confirm the program. Select
the weight of the chicken breasts. Touch Start/Set.
27. Salmon
Fillets
250 g - 500 g
To steam and grill salmon fillets to give moist juicy fish
and crispy skin. Each salmon fillet should weigh 125 g.
Fill water tank. Place salmon fillets skin side down on
wire shelf in the middle shelf position. Place grill tray in
lower shelf position for dropping water. Select program
number 27, Salmon Fillets. Touch Start/Set to confirm
the program. Select the weight of the salmon fillets.
Touch Start/Set.
28. Vegetable
Fries
100 g - 500 g
For preparing fresh vegetable fries such as sweet
potato, white potato, carrots, parsnips and courgettes.
Peel and cut the vegetables into baton shapes. Toss
in a tablespoon of vegetable oil. Place vegetable fries
on grill tray in middle shelf position. Select program
number 28, Vegetable Fries. Touch Start/Set to confirm
the program. Select the weight. Touch Start/Set. Turn/
Stir at beeps.
Convection
Steam
Grill Microwave
Wire Shelf
Grill Tray
Accessory Placement
* Recommend weight range
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Cleaning Programs
Select F1 (Drain
Water) by tapping
.
Tap Auto Cook
key once.
F1. Drain Water
Water is pumped through the system to clean the pipes. The water is drained into the drip tray.
Touch Start/Set. Empty the
drip tray after the program
has finished.
Add 100 ml of
water to the water
tank. Ensure drip
tray is empty.
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.
3. Empty the drip tray and rinse with running water after the program has finished.
Caution!
If the Drain Water program is used directly after a steam cooking program, hot water may be drained
into the drip tray.
F2. System Cleaning
The first stage of this program cleans the system with a citric acid solution. The second stage runs
water through the system to rinse the pipes.
Select F2 (System
Cleaning) by tapping
.
Tap Auto Cook
key once.
Make a solution of 20 g citric
acid and 250 ml of water, add
the solution to the water tank.
Ensure drip tray is empty.
After the program has
paused, fill the water tank
with water (to max level).
Touch Start/Set.
The program will
run for 29 minutes.
Touch Start/Set. The program will run
for approx. 1 minute. Empty the drip tray
after the program has finished.
Note
1. When is displayed, 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.
4. Empty the drip tray and rinse with running water after the program has finished.
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Cleaning Programs (continued)
F3. Deodorization
This feature is recommended for eliminating any odours from the oven.
F4. Cavity Cleaning
This feature is suitable for removing the build up of fat or grease in the cavity.
Touch Start/Set. The program
time appears in the display
window and begins to count
down. The program will run for
30 minutes.
Touch Start/Set. The program time
appears in the display window and
begins to count down. The program
will run for 20 minutes.
Tap Auto Cook
key once.
Tap Auto Cook
key once.
Select F3 (Deodorization)
by tapping
.
Select F4 (Cavity Cleaning)
by tapping
.
Note
1. Fill the tank with water before using.
2. After cleaning, open the door, wipe with a damp cloth and empty the drip tray.
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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.
Pipe cap
Ensure it faces downwards
If the pipe cap is difficult to remove, wiggle from side to side.
When re-fitting, make sure that the pipe faces down (see diagram).
The rubber seal of the tank can also be removed for cleaning.
Removing the Rubber Seal
Ensure that the rubber seal is not
inside out when re-fitting. If the seal is
not fitted correctly the lid will not close
securely and it will leak.
Inside
(flat)
Outside
(protruding side)
Note
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.
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Auto Steam Programs
This feature allows you to steam some of your favourite foods by setting the weight only. The oven
determines the steam level and the cooking time automatically. Select the category and set the weight of
the food. The weight is programmed in grams. For quick selection, the weight starts from the minimum
weight for each category.
Select the weight of the food by
tapping
. The weight counts
in 10 g steps. (skip this step for
programs No. 35, 36)
Tap Auto Steam
Key once.
Touch Start/Set. The display reminds
you which accessory to use and which
cooking modes are in use.
Touch Start/Set to confirm
the program. (skip this
step for programs 35, 36)
Select desired menu
by tapping
.
Note
1. The auto steam programs must only be used for foods described.
2. Only cook foods within the weight ranges described.
3. Always weigh the food rather than relying on the package weight information.
4. Only use the accessories as indicated on pages 59-60.
5. Do not cover foods on the auto steam programs.
6. Most foods benefit from a standing time after cooking on an auto program, to allow heat to
continue conducting to the centre.
7. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot
before serving.
8. If ‘HOT’ appears in the display window, the oven temperature is too high from previous use and an
auto program can not be set. Cooking mode and time may still be set manually.
9. If
flash, please fill the water tank.
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Auto Steam Programs (continued)
Program Weight * Accessories Instructions
29. Fresh
Vegetables
1 Level
200 g - 500 g
To steam fresh vegetables up to 500 g. Fill water
tank. Place prepared vegetables onto wire shelf in
the middle shelf position. Place grill tray in lower shelf
position for dropping water
. Select program number 29,
Fresh Vegetables. Touch Start/Set to confirm the
program . Select the weight of the fresh vegetables.
Touch Start/Set.
2 Levels
510 g - 1000 g
To steam fresh vegetables 510 - 1000 g. Fill water
tank. Place half of prepared vegetables onto wire
shelf in upper shelf position. Place remaining half of
prepared vegetables on grill tray in the lower shelf
position. Small vegetables are not suitable for 2 level
cooking. Select program number 30, Fresh V
egetables.
Touch Start/Set to confirm the program. Select the
weight of the fresh vegetables. Touch Start/Set.
30. Frozen
Vegetables
1 Level
200 g - 500 g
To steam frozen vegetables up to 500 g e.g. carrots,
broccoli, cauliflower, green beans. Fill water tank.
Place vegetables onto wire shelf in the middle shelf
position. Place grill tray in lower shelf position for
dropping water
. Select program number 30, Frozen
Vegetables. Touch Start/Set to confirm the program .
Select the weight of the frozen vegetables. Touch Start/
Set.
2 Levels
510 g - 1000 g
To steam frozen vegetables 510 - 1000 g. e.g.
carrots, broccoli, cauliflower, green beans. Fill
water tank. Place half of prepared vegetables onto
wire shelf in upper shelf position. Place remaining
half of prepared vegetables on grill tray in the lower
shelf position. Small vegetables are not suitable for
2 level cooking. Select program number 31, Frozen
V
egetables. Touch Start/Set to confirm the program.
Select the weight of the frozen vegetables. Touch Start/
Set.
31. Steamed
Potatoes
1 Level
200 g - 650 g
To steam potatoes up to 650 g. Fill water tank.
Peel potatoes and cut into even sized pieces. Place
prepared potatoes onto wire shelf in the middle shelf
position. Place grill tray in lower shelf position for
dropping water
. Select program number 31, Steamed
Potatoes. Touch Start/Set to confirm the program .
Select the weight of potatoes. Touch Start/Set.
2 Levels
660 g - 1000 g
To steam potatoes 660 - 1000 g. Fill water tank. Peel
potatoes and cut into even sized pieces. Place half
of prepared potatoes onto wire shelf in upper shelf
position. Place remaining half of prepared potatoes
on grill tray in the lower shelf position. Select program
number 31, Steamed Potatoes.
Touch Start/Set to
confirm the program. Select the weight of the potatoes.
Touch Start/Set.
Steam
Frozen foods
Grill Tray
Wire Shelf
Accessory Placement
* Recommend weight range
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Auto Steam Programs (continued)
Program Weight * Accessories Instructions
32. Rice
100 g - 200 g
To cook rice. Fill water tank. Place rice in a Pyrex®
bowl. Add 3 parts water to 2 parts rice. Do not cover.
Place dish on grill tray in the middle shelf position.
Select program number 32, Rice. Touch Start/
confirmation to confirm the program. Select the weight
of the rice only.
33. Fresh Fish
Fillets
200 g - 600 g
To cook fresh fish fillets. Fill water tank. Place fresh fish
onto wire shelf in the middle shelf position. Place grill
tray in lower shelf position for dropping water. Select
program number 33, Fresh Fish Fillets. Touch Start/Set
to confirm the program. Select the weight of the fresh
fish. Touch Start/Set.
34. Frozen Fish
Fillets
200 g - 600 g
To cook frozen fish fillets. Fill water tank. Place frozen
fish onto wire shelf in the middle shelf position. Place
grill tray in lower shelf position for dropping water.
Select program number 34, Frozen Fish Fillets. Touch
Start/Set to confirm the program. Select the weight of
the fish. Touch Start/Set.
35. Fish Fillets
and Green
Vegetables
approx. 210 g -
250 g fish fillets
and 200 g green
vegetables
To steam fresh fish fillets (salmon, cod, plaice)
and green vegetables (broccoli, green beans or
asparagus) at the same time. Fill the water tank.
Place 2 fish fillets approximately 210 g - 250 g (for 2
fillets) on grill tray in the lower shelf position. Prepare
the green vegetables and place approximately 200
g on the wire shelf in the upper shelf position. Select
program number 35, Fish Fillets and Green Vegetables.
T
ouch Start/Set to start the program.
36. Whole Fish
and Green
Vegetables
approx. 200 g -
300 g whole fish
and
200 g green
vegetables
To steam fresh whole fish (Sea bass or Mackerel)
and green vegetables (broccoli, green beans or
asparagus) at the same time. Fill the water tank. Oil
the grill tray to prevent the fish sticking. Place whole
fish approximately 200-300 g on the grill tray in the
lower shelf position. Prepare the green vegetables
and place approximately 200 g on the wire shelf in the
upper shelf position. Select program number 36, Whole
Fish and Green V
egetables. Touch Start/Set to start the
program.
Steam
Frozen foods
Grill Tray
Wire Shelf
Accessory Placement
* Recommend weight range
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Defrosting Chart
Preparation for Freezing:
1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.
2. Freeze meats, poultry and fish 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 flat table.
2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, fish
and shellfish. 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
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.
Minced Beef
6 - 8
Roast: Topside 7 - 9
Roast: Beef Tenderloin 7 - 9
Roast: Chuck or Rump 6 - 8
Roast: Sirloin, rolled 7 - 9
Steak 6 - 7
Miscellaneous 6 - 8
Lamb
Roast 6 - 8
Chops 5 - 7
Ribs 5 - 7
Poultry
Chicken/whole
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.
Chicken/pieces 6 - 8
Chicken/fillets 6 - 8
Duck 6 - 8
Turkey 7 - 9
Fish & shellfish
Fish Fillets
6 - 8
Halfway through the defrost cycle, turn whole fish or blocks
of fillets over. Also, break apart prawns or scallops. Remove
any pieces that are defrosted.
Let stand, 5 to 10 minutes, before cooking.
Whole Fish 6 - 8
Crabmeat 5 - 7
Lobster Tails 5 - 7
Sea Scallops 4 - 6
Green Prawns 5 - 7
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Reheating Charts
The times given in the charts below are a guideline only, and will vary depending on STARTING temperature,
dish size and quantity. Pastry or bread items reheated by microwave will be soft not crisp.
Food
Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /Guidelines
Canned vegetables
Baked beans
200 g
1000 W
1 min 30 secs
Place in a heatproof bowl and cover.
Place on base and stir halfway.
Uncovered when cooking at Combi 1.
415 g 2 mins 30 secs
Baked beans with
sausages
415 g 2 mins 30 secs
Broad beans 300 g 2 mins
Butter beans 210 g 1 min 30 secs
Carrots, baby 300 g
Combi 1
4 mins
Green beans 400 g 5 mins
Mushrooms 285 g
1000 W
2 mins
Peas, mushy 300 g 2 mins
Peas, petit pois 290 g 2 mins
Peas, garden 290 g 2 mins
Peas, marrowfat 300 g
Combi 1
6 mins
Sweetcorn
200 g 3 mins
330 g 5 mins
Tomatoes 400 g 5 mins
Plated meal - Chilled
Small - child portion
1 Combi 1
4-5 mins
Uncovered and place on base.
Large -
adult portion
7 mins
Drinks
1 Mug cold milk 235 ml
1000 W
2 mins 30 secs
Place in a heatproof mug/jug on base.
Stir halfway and after reheating.
1 Jug cold milk
568 ml
(1 pint)
4 mins
1 Mug cold coffee/
tea / milky coffee
235 ml 1 min 20 secs
Savoury pastry products - precooked pastries reheated by microwave will have a soft base
.
Pasties/slices
150 g 1000 W 1 min 30 secs Place in glass dish on base.
150 g Combi 6
7-8 mins
Place on wire shelf in lower shelf
position.
300 g (2) Combi 5
Points for Checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
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Cooking Charts
Food
Weight/
Quantity
Power Level Time to Select (approx.) Instructions
Meat
Lamb joint 450 g 180 °C
Medium: 25 mins
per 450 g plus 15 mins
Preheat oven. Place joint on metal
tray in lower shelf position. Once
cooked allow the joint to stand for
10 minutes - this will make the joint
easier to carve.
or W
ell done: 30 mins
per 450 g plus 20-25 mins.
Chops/cutlets 340 g (4) Grill 1
Medium: 10-12 mins
Well Done: 14-16 mins
Place on metal tray in upper shelf
position.
Turn halfway.
Beef Joint -
230 °C
followed by
180 °C
20 mins per 450 g followed
by Rare: 15 mins
Medium: 25 mins
Well done: 35-40 mins
Preheat oven. Place on metal tray in
lower shelf position.
Turn halfway.
Rump/sirloin 195 g Grill 1
Medium: 9 mins
Well done: 14 mins
Place on metal tray in upper shelf
position.
Turn halfway.
Fish- fresh from raw
Fillets
280 g 600 W 7 mins
Place in glass dish. Add 1
tablespoon (15 ml) water. Cover
with pierced cling film and place on
base of oven
700 g 600 W
8-9 mins
Steaks 300 g (4) Combi 9 10 mins
Place on wire shelf in lower shelf
position.
Whole x 1
225 g -
300 g
1000 W 4 mins
Place in glass dish and pierce skin.
Add 30 ml of liquid. Cover with pierced
cling film and place on base of oven.
Fish - frozen from raw.
Breaded fillets 220 g (2) Combi 8 10 mins
Place on wire shelf in lower shelf
position. Turn halfway.
Boil in the bag 150 g 1000 W 6 mins
Place bag sauce side down in a
glass dish. Pierce top. Shake bag
halfway through.
Poultry
Chicken breasts
(boneless and
skinless)
250 g Steam 1 30 mins
Fill the water tank. Place on Grill
Tray in middle shelf position.
Chicken legs 1.0 kg Combi 7 35-40 mins
Place on metal tray in lower shelf
position. Turn halfway.
Whole chicken - Combi 9 14-15 mins per 450 g
Place chicken breast side down on
an upturned saucer in glass dish on
base of oven. Turn halfway.
Fresh vegetables - Steamed
Broccoli 250 g
Steam 1
12 mins
Fill the water tank. Place on grill
tray in middle shelf position.
Peas 200 g 5-6 mins
Potatoes-boiled 500 g 25 mins
Spinach 200 g 5-6 mins
Rice
Long grain white 250 g 1000 W 11-13 mins
Use 550 ml boiling water. Cover and
stir halfway.
Pasta
Fusilli 200 g 1000 W 12 mins
Use 550 ml boiling water. Add 15 ml
oil. Cover. Stir halfway.
Spaghetti 250 g 1000 W 8-10 mins
Use 700 ml boiling water. Add 15 ml
oil. Cover. Stir halfway.
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ALL THESE THINGS ARE NORMAL:
The oven causes interference
with my TV.
Some radio, TV, Wi-Fi, cordless telephone, baby monitor, blue tooth
or other wireless equipment 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,
blow 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 inside and/or on the oven door.
This is normal and safe. Steam will disappear after the oven is cool
down.
I accidentally operate my
microwave oven without any
food in it.
Operating the oven empty for a short time will not damage the oven.
However, we do not recommend this to be done.
The oven has an odour and
generates smoke when using
Combination and Grill function.
It is essential that your oven is wiped out regularly particularly after
cooking by Combination or Grill. Any fat and grease that builds up on
the roof and walls of the oven will begin to smoke if not cleaned.
The fan motor continue
operating after cooking is over.
After using the microwave oven, the fan motor will operate for
several minutes to cool the electric compenents.
Some smoke will be given off
from the cavity when using grill,
combination or convection for
the first time.
It caused by the excessive oil in the cavity and oil used for rust
protection volatilizing.
There are humming and clicking
noises from my oven when I
cook by combination.
The noises occur as the oven automatically switches from one power
to another to create the combination setting. This is normal.
Before Requesting Service
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Before Requesting Service
PROBLEM POSSIBLE CAUSE REMEDY
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.
Contact the specified service center.
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.
The door is not closed
completely.
Close the oven door securely.
Start/Set key was not touched
after programming.
Touch Start/Set key.
Another program has already
been entered into the oven.
Touch Stop/Cancel key to cancel the
previous program and program again.
The program has not been
entered correctly.
Program again according to the
Operating Instructions.
Stop/Cancel key has been
touched accidentally.
Program oven again.
"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.
The "
" appears in the
display Window.
The Child Lock was activated by
tapping Start/Set key 3 times.
Deactivate Lock by tapping
Stop/Cancel key 3 times.
"H97", "H98" or "H00"
appears in the display
window.
This display indicates a problem
with the microwave generation
system.
Contact the authorised service center.
"DEMO MODE PRESS
ANY KEY" or "D" appears
in the display window.
The oven is under demonstration
mode.
Tap Micro Power key once, Start/
Set key 4 times, Stop/Cancel key 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.
"U14" appears in the
display window.
The water tank is empty.
Re-fill the water tank, position back
in the oven and touch Start/Set to
resume cooking.
If it seems there is a problem with the oven, contact an authorized Service Center.
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Turn the oven off and remove the power plug from the wall socket before cleaning.
Notes:
1. When using the Grill, Combination, Convection 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 difficult to clean later.
2. After Grill, Combination or Convection 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, Combination. 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.
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. A steam cleaner is not to be used.
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 specified 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.
Always clean the Ceramic
Plate after cooling down
with a mild detergent and
wipe to dry.
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.
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/Cancel key to clear
display window.
Clean the upper
heater after it is
completely cold.
Wipe with a soft
and damp cloth
carefully to avoid
breaking the heater
and hurting your
fingers by the
broken heater.
Always keep the drip tray clean.
Clean and wipe dry after use. After
cleaning, re-connect the drip tray
to the plastic feet.
DO NOT USE A DISHWASHER
TO CLEAN THE DRIP TRAY.
Drip Tray
After using, clean it with a mild
detergent.
Wire shelf Metal TrayGrill Tray
Care of your Microwave Oven
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Technical Specifications
Power Supply: 230 - 240 V, 50 Hz
Power Consumption*: Microwave 4.2 A, 960 W
Heater (Grill) 5.7 A, 1350 W
Heater (Convection) 5.8 A, 1380 W
Heater (Steam) 5.6 A, 1330 W
Combination 8.1 A, 1960 W
Power Requirement (Maximum) : 8.1 A, 1960 W
Output*: Microwave 1000 W
Heater (Grill) 1300 W
Heater (Convection) 1350 W
Heater (Steam) 1300 W
Outside Dimensions (W x H x D): 500 mm x 391 mm x 437 (480)** mm
Oven Cavity Dimensions (W x H x D): 410 mm x 240 mm x 320 mm
Overall Cavity Volume: 31 L
Operating Frequency: 2450 MHz
Net Weight: Approx. 21.5 kg
** 437 mm is the dimension without handle
480 mm is the dimension with handle
Trim Kit
Model Number
NN-TK81LCSCP
Outside Dimensions (W x H): 596 mm x 494 mm
Cabinet Opening (W x H x D): 562 mm x 479 mm x 550 mm
* IEC Test Procedure
Specifications subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the identification
plate on the microwave oven.
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Panasonic Warranty (For Australia)
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Panasonic Warranty (For New Zealand)
Built In Kitchen Appliance 24 Month from Date of Purchase
Home Appliance 24 Month Warranty from Date of Purchase
THIS WARRANTY CARD AND THE PURCHASE DOCKET (OR SIMILAR PROOF OF PURCHASE)
SHOULD BE RETAINED BY THE CUSTOMER AT ALL TIMES
PANASONIC NEW ZEALAND CUSTOMER CARE CENTRE
Phone: 09 272 0178 Email: [email protected]
Fax: 09 272 0129 Website: www.panasonic.co.nz/support
1. Subject to the conditions of this warranty Panasonic or it’s Authorised Service Centre will perform necessary service on the product
without charge for parts or labour, if in the opinion of Panasonic, the product is found to be faulty within the warranty period. For Line
Communications products (i.e. Cordless Phones, etc.) the genuine battery(s) has a 3 month warranty.
2
. This warranty only applies to Panasonic products purchased in New Zealand and sold by Panasonic New Zealand or its authorised
Distributors or Dealers and only where the products are used and serviced within New Zealand or it’s territories. Warranty cover only
applies to service carried out by a Panasonic Authorised Service and only if valid proof of purchase is presented when warranty service
is requested.
3
. This warranty only applies if the product has been installed and used in accordance with the manufacturer’s recommendations (as noted
in the operating instructions) under normal use and reasonable care (in the opinion of Panasonic). The warranty covers normal domestic
use only (also Clip & Trim Professional use) and does not cover damage, malfunction or failure resulting from use of incorrect voltages,
incorrect installation, accident, misuse, neglect, build-up of dirt or dust, abuse, maladjustment of customer controls, mains supply
problems, thunderstorm activity, infestation by insects or vermin, tampering or repair by unauthorised persons (including unauthorised
alterations), exposure to abnormally corrosive conditions or any foreign object or matter having entered the product.
4
. This warranty does not cover the following items unless the fault or defect existed at the time of purchase:
(a) Cabinet Parts
(b) Microwave Oven cook plates
(c) User replaceable Batteries from wear and tear in normal use
(d) Kneader mounting shaft unit and Heads, Cutters, Foils, Blades and other accessories
(e) Noise or vibration that is considered normal
(f) Correcting the installation (e.g. removal of transit bolts, levelling and locking feet)
(g) Damage caused by water pressure exceeding 1MPa
(h) Water on floor due to incorrect loading, excessive suds, foreign matter on door seals
(i) Blocked pumps and removal filters, removal of foreign objects from the machine
(e.g. bra wires, bread tags, nails, screws, coins, grit etc.)
(j) Replaceable lint filters
(k) Damage to surfaces caused by liquid or solid spillages, impact or lack of maintenance
& cleaning products other than that recommended in the operating instructions
(l) Consumables (light bulbs, filters)
5
. To claim warranty service, when required, you should:
• Telephone Panasonic’s Customer Care Centre on 09 272 0178 or visit our website referred to below and use the Service Centre
Locator for the name/address of the nearest Authorised Service Centre.
• Send or take the product to a Panasonic Authorised Service Centre together with your proof of purchase receipt as a proof
of purchase date. Please note that freight and insurance to and / or from your nearest Authorised Service Centre must be arranged
by you.
6
. The warranties hereby conferred do not extend to, and exclude, any costs associated with the installation, de-installation or re-installation
of a product, including costs related to the mounting , de-mounting or remounting of any screen, (and any other ancillary activities),
delivery, handling, freighting, transportation, or insurance of the product or any part thereof or replacement of and do not extend to, and
exclude, any damage or loss occurring by any reason of, during, associated with, or related to such installation, de-installation,
re-installation or transit.
Panasonic Authorised Service Centres are located in major metropolitan areas and most regional centres of New Zealand, however, coverage
w
ill vary dependant on product. For advice on exact Authorised Service Centre locations for your product, please telephone our customer Care
C
entre on 09 272 0178 or visit our website and use the Service Centre locator.
Unless otherwise specified to the consumer the benefits conferred by this express warranty are additional to all other conditions, warranties,
g
uarantees, rights and remedies expressed or implied by the Consumer Guarantees Act of New Zealand and all other obligations and liabilities
o
n the part of the manufacturer or supplier and nothing contained herein shall restrict or modify such rights, remedies, obligations and liabilities.
If you require assistance regarding warranty conditions or any other enquiries, please visit the
Panasonic New Zealand website www.panasonic.co.nz or contact by phone on 09 272 0178
If phoning in, please ensure you have your operating instructions available.
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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.
Symbols Used in Recipes
Grill
Convection
Steam only
Combination
Steam shot
Auto Cook
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.
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.
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Microwave Recipe Techniques
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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 finish 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 fifteen 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 first, 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 finish 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 ½ cup (125 ml).
• Add more thickening such as flour or cornflour
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 first.
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 flour 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,
fish and vegetable dishes. The results from foods
such as grilled meats, cooked souffles or two-crust
pies could be less than satisfactory. Never attempt to
deep fry in your microwave oven.
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Microwave Recipe Techniques
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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
flavour of either.
A recipe which requires standing time can be
microwaved first and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefly before serving.
It does take some experience and time to cook with
confidence. Microwaves are fast so you will have to
do some experimenting. You might find 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, cauliflower, 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 finish 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.
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BACON
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.
BACON AND EGG IN A CUP
Serves: 1
Ingredients:
2 rashers
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 seconds to 1 minute 10 seconds. Sprinkle with
grated cheese.
MUESLI
Serves: 4 cups
Ingredients:
⅓ cup
honey
2 tablespoon butter
2 cups rolled oats
½ cup unprocessed bran
½ cup shredded coconut
⅓ cup nuts, chopped
⅓ cup sunflower 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.
CHEESY HAM OMELETTE
Serves: 1 to 2
Ingredients:
3
eggs, separated
2 tablespoons milk
salt and pepper
¼ cup grated cheese
50 g ham, cut into strips
40 g onion, finely 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.
POACHED EGGS
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 seconds to 1 minute.
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
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SCRAMBLED EGGS
Serves: 2
Ingredients:
2 × 60 g
eggs
2 tablespoons 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.
PORRIDGE
Serves: 1
Ingredients:
¼ cup
quick cooking oats
⅔ 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.
HOT LEMON AND HONEY DRINK
Serves: 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.
TEA
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.
COFFEE
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.
HOT CHOCOLATE
Serves: 1
Ingredients:
2 teaspoons
drinking chocolate
1 teaspoon sugar (optional)
2 tablespoons water
¾ cup (185 ml) milk
Method:
1. Combine chocolate, sugar and water in a
heatproof cup. Cook on 1000 W for 10 to
20 seconds.
2. Stir in milk. Cook on 800 W for about 1 minute.
SEAFOOD TOAST
Ingredients:
50 g prawns (peeled)
50 g cuttlefish (small cut)
certain amount salt, aginomoto,
green onion and butter
2 pieces sliced bread
4 teaspoons tomato sauce
50 g mozzarella cheese
Method:
1. Put prawns, cuttlefish. 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 cuttlefish cut, and add the
rest cheese.
3. Put the bread at the center of the metal tray in
upper shelf position. Select Grill 1, and cook for
6 to 7 minutes or until the cheese are completely
melted.
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FRENCH TOAST
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 upper shelf position. Select
Grill 1, cook for 5 to 6 minutes to golden brown.
GRILLED CHEESE ON TOAST
Serves: 2 to 4
Ingredients:
4 slices bread
butter for spreading
4 slices tasty cheese
Method:
1. Place bread on metal tray in upper 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.
FRENCH-STYLE STEAMED EGG WITH BACON
AND VEGET
ABLES
Ingredients:
20 g spinach
2 small tomatoes
1 rasher bacon
2 eggs (100 g without shells)
½ cup milk
moderate salt, pepper
200 g 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
Combi 1 for 2 to 2½ minutes.
HANDMADE SAUSAGES
Ingredients:
200 g meat mince
4 sheets baking paper (30 x 10 cm)
A:
200 g onion (chopped)
½ teaspoon ground garlic
1½ tablespoons 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 middle shelf
position. Select Steam 1 for 7 minutes, and then
select Combi 1 for 4-6 minutes.
4. Remove the baking paper after heating.
French-style Steamed Egg with
Bacon and Vegetables
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PEA AND HAM SOUP
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.
MUSHROOM SOUP
Serves: 4
Ingredients:
1 tablespoon
butter
250 g mushrooms, sliced
1 tablespoon flour
4 cups stock
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 flour, 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.
CHICKEN AND VEGETABLE SOUP
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.
PUMPKIN SOUP
Serves: 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
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SHORT AND LONG SOUP
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 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons 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.
POTATO AND LEEK SOUP
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.
CRAB AND CORN SOUP
Serves: 4 to 6
Ingredients:
1 tablespoon
oil
1 onion, finely chopped
425 ml boiling chicken stock
300 g can creamed corn
salt and pepper
170 g can crabmeat, drained
150 ml milk
3 tablespoons 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.
SPICY TOMATO SOUP
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.
HEALTHY PEAR SOUP
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.
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POTATO AND CORN SOUP
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 tablespoons flour, 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 flour 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.
BRIE AND CRANBERRY CROSTINI
Serves 4
Ingredients:
1 small French baguette,
cut into 8 slices
60 ml cranberry sauce
175 g brie, sliced
sesame seeds
Method:
1. Place the slices of baguette on wire shelf on
the upper shelf position and toast on Grill 1 for
2-3 minutes or until lightly toasted.
2. Turn the slices over and spread each slice with
cranberry sauce. Top with a slice of brie and
sprinkle with sesame seeds. Cook on Combi 7 for
6-8 minutes or until cheese has started to melt
and sesame seeds turn golden.
Potato and Corn Soup
STEAM ROASTED BEEF AND BEAN SOUP
Serves: 2
Ingredients:
100 g thinly sliced beef
60 g boiled white kidney beans (or boiled
soybeans)
30 g sweet pepper
30 g (¹⁄) 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:
⅓ 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
flavor). Wash the white kidney beans quickly with
water and chop sweet peppers into 1 cm cubes.
2. Put 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 middle shelf
position. Select Steam 1 for 3 minutes, and then
select Combi 1 for 3 minutes. Finally, select 800 W
for 4 minutes.
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CRISPY FOCACCIA FINGERS
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 upper shelf position.
Cook on Grill 1 for 4 to 5 minutes or until crisp
and brown.
CROUTONS
Serves: 4 to 6
Ingredients:
4 tablespoons 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.
PITA CHIPS
Serves: 4 to 6
Ingredients:
2 lebanese bread rounds
2 tablespoons 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.
POPCORN
Serves: 2 to 4
Ingredients:
2 teaspoons
butter
3 tablespoons 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.
PIZZA SUPREME
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, finishing with
cheese.
2. Select Auto Cook 7, Fresh Pizza, touch Start/
Set to preheat. After oven preheated, place pizza
onto metal tray in lower shelf position and select
weight 600 g then touch Start/Set. Turn around
the metal tray at beeps.
SEAFOOD PIZZA
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, finishing with
cheese.
2. Select Auto Cook 7, Fresh Pizza, touch Start/
Set to preheat. After oven preheated, place pizza
onto metal tray in lower shelf position and select
weight 800 g then touch Start/Set. Turn around
the metal tray at beeps.
Pizza
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CITY SPECIAL PIZZA
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, finishing with
cheese.
2. Select Auto Cook 7, Fresh Pizza, touch Start/
Set to preheat. After oven preheated, place pizza
onto metal tray in lower shelf position and select
weight 800 g then touch Start/Set. Turn around
the metal tray at beeps.
TROPICAL CHICKEN PIZZA
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, finishing with
cheese.
2. Select Auto Cook 7, Fresh Pizza, touch Start/
Set to preheat. After oven preheated, place pizza
onto metal tray in lower shelf position and select
weight 800 g then touch Start/Set. Turn around
the metal tray at beeps.
MINI PIZZA
Serves: 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.
PIZZA ITALIANO
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 fillets
1 cup grated pizza cheese
Method:
1. Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, finishing with
cheese.
2. Select Auto Cook 7, Fresh Pizza, touch Start/
Set to preheat. After oven preheated, place pizza
onto metal tray in lower shelf position and select
weight 800 g then touch Start/Set. Turn around
the metal tray at beeps.
HOME MADE PIZZA
Serves: 2 to 4
Ingredients:
2 onions, finely 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 finely 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.
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ZUCCHINI SLICE
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 flour
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 flour in a
1-litre bowl whisk together remaining ingredients
and stir until combined. Pour into prepared dish.
Cook on 600 W for 18 minutes.
ROASTED RED CAPSICUM & MUSHROOM BR-
USCHETT
A
Serves: 4
Ingredients:
200 g (4 to 5) large flat 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 firm 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 upper 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.
CHEESE AND RED PESTO TARTLETS
Serves: 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 fit
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.
NUTS AND BOLTS
Serves: 6 to 8
Ingredients:
60 g
butter
2 teaspoons curry powder
2 tablespoons 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.
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QUICHE LORRAINE
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.
MINI QUICHES
Serves: 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, finely 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 fit 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 fill 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.
CHEESE STRAWS
Serves: 10
Ingredients:
1 sheet ready rolled puff pastry
1 egg, beaten
1 cup parmesan cheese
2 teaspoons 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.
LEMON PEPPER CHICKEN WINGS
Serves: 4
Ingredients:
⅓ cup lemon juice
¼ cup olive oil
2 cloves garlic, crushed
1 teaspoon whole grain mustard
2 tablespoons chopped parsley
1 teaspoon cracked black peppercorns
600 g chicken wings (16 pcs)
Method:
1. Combine first six ingredients. Place chicken in
a flat 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 upper shelf position and cook
on Grill 1 for 27 minutes, turning once after
22 minutes.
Lemon Pepper Chicken Wings
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NACHOS SUPREME
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.
CHICKEN SAN CHOY BAU
Serves: 4
Ingredients:
10
dried Chinese mushrooms
2 teaspoon sesame oil
1 clove garlic, chopped
500 g minced chicken
10 water chestnuts, finely 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 finely.
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.
VEGETABLE FRITTATA
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
⅔ 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.
VEGETABLE BAKE
Serves: 4 to 6
Ingredients:
250 g cauliflower, 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.
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SPINACH AND FILO PIE
Serves: 4 to 6
Ingredients:
1 bunch spinach
250 g fetta cheese
4 eggs
1 cup cream
1 tablespoon flour
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets filo pastry
40 g butter, melted
2 teaspoons sesame seeds
Method:
1. Wash spinach and remove leaves from stalks.
Cut leaves finely 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, flour, nutmeg, pepper and garlic.
4. Place 4 buttered sheets of filo pastry in base of
pie dish. Place spinach and cheese into pie dish,
and pour over egg mixture. Fold one sheet of
filo in half widthwise and lay over top of spinach
mixture. Brush with melted butter and repeat
method with remaining sheets of filo, brushing
with butter between each layer of filo. Trim off
excess filo 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 filo pastry.
5. Place pie dish on metal tray in lower shelf
position and cook on 200 °C for 20 to 25 minutes.
Spinach and Filo Pie
ROASTED NUTS
Serves: 2 to 4
Ingredients:
1 cup
raw peanuts (with or without skins,
and unsalted)
2 teaspoons 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.
CRUSTLESS CHEESE AND SPINACH PIE
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500 g ricotta
2 eggs
1 tablespoon plain flour
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, flour 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.
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Directions for Cooking Fish and Shellfish by Micro Power
Clean fish before starting the recipe. Arrange fish
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 Shellfish 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
SOY & HONEY SALMON
Serves: 4
Ingredients:
4
salmon fillets, 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 film and place
on base of oven. Cook salmon on 600 W for 7 to
8 minutes.
NOTE: For 2 fillets the marinade quantities should be
halved and total cooking time on 600 W should be
reduced to 4 to 6 minutes.
SALMON IN TERIYAKI
Ingredients:
300 g
salmon fillets, cut slit or pierce fillets
with fork
80 g fresh mushroom, sliced
2 tablespoons teriyaki sauce
½ tablespoon oyster sauce
40 g garlic, minced
10 g ginger, shredded
¼ teaspoon black pepper
3 tablespoons 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.
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SALMON WITH HOLLANDAISE SAUCE
Serves: 4
Ingredients:
4
salmon fillets 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.
SALMON WITH MANGO SALSA
Serves: 4
Ingredients:
4 salmon fillets, each 100 to 150 g
Marinade:
45 ml white wine
1 garlic clove, crushed
2.5 cm fresh root ginger, finely grated
Mango Salsa:
2 red chillies, seeds removed, thinly
sliced
100 g peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 juice of lime
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.
BUTTERED SALMON STEAMED WITH VEGETA-
BLES IN PAPER WRAP
Serves: 2
Ingredients:
2 fresh salmon slices
(approximately 80 g 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 fishbone 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 fish 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 middle shelf position.
Select steam 1 for 2-3 minutes and then select
Combi 1 for 2 minutes. Finally, place it into a dish
select 800 W for 4-4½ minutes.
Buttered Salmon Steamed with
Vegetables in Paper Wrap
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SALMON STEAMED WITH VANILLA
Ingredients:
3 pieces salmon fish (fishbone removed,
approximately 80 g per piece)
1 twig thyme
1 twig parsley
3 sticks baby corn
moderate salt
20 g sweet pepper (red)
20 g sweet pepper (yellow)
A:
1 tablespoon Chinese spirits
1 teaspoon olive oil
½ teaspoon salt
moderate pepper, mashed garlic
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 fish skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole on the grill
tray in middle shelf position. Select Steam 1 for
8 minutes, then select Combi 1 for 3 minutes.
LEMON PEPPER FISH
Serves: 2
Ingredients:
500 g
fish fillets
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.
THAI FISH CAKES
Serves: 9
Ingredients:
500 g white fish fillets
1 tablespoon red curry paste
2 tablespoons cornflour
1 teaspoon chopped chilli
1 tablespoon fish sauce
3 green onions, chopped
¼ cup coriander leaves
oil for greasing
Method:
1. Place all ingredients except oil in a food
processor and blend until smooth. Grease
9 round tins (Φ=6 cm). Add mixture into tins and
place onto the metal tray.
2. Preheat the oven on 180 °C. Put the metal tray
in upper shelf position and cook for 20 minutes.
Cook on Grill 1 for 3 to 4 minutes. Then serve
with sweet chilli sauce.
PROVENÇAL FISH CUTLETS
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 fish cutlets. Sprinkle with salt,
pepper and oil. Place the fish 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 wire shelf in
the lower shelf position and cook on Combi 1 for
about 15-20 minutes. Shortly before the end of
the cooking time, add the olives to the dish.
Salmon Steamed with Vanilla
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COCONUT FISH CURRY
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 fish. 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 fish fillets, cook approx.
13 minutes on 1000 W, turning halfway through
cooking time.
SMOKED FISH
Serves: 2 to 4
Ingredients:
2 medium sized
smoked fish fillets (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.
THAI STEAMED TROUT
Serves: 2
Ingredients:
2
trout fillets, approx 140 g each
2 cloves garlic, finely chopped
1 to 2 small red chilli, finely chopped
1 lime, zest and juice
4 spring onions, finely chopped
30 ml light soy sauce
Method:
1. Place fish fillets into a shallow dish, sprinkle the
remaining ingredients on the top of the fish.
2. Cover, place on base of the oven and cook
on 600 W for 4 to 5 minutes, or until the fish is
cooked through. Serve with rice.
COD EN PAPILLOTE WITH BULGHUR AND HERB
PILAF
Serves 4
Ingredients:
280 g mixed Asian greens, such as pak
choy, and Chinese cabbage, chopped
4 cod fillets
½ orange, zest and juiced
3 tablespoon basil, shredded
2 garlic, finely 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 fish, 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 the base of the oven. 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
refilling every 30 minutes during the cooking time.
Reset time and fill water tank every 30 minutes.
Open one of the parcels to check that the fish is
cooked, it should flake easily.
3. Combine the bulghur wheat with 800 ml boiling
water in a shallow dish. Place on the base of the
oven, check the water level of the water tank,
and cook Combi 1 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.
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CREAMY COD & LEEK CHOWDER
Serves: 4
Ingredients:
500 g
potatoes, peeled and cut into 1 cm
cubes
25 g butter
2 large leeks, thickly sliced
15 ml plain flour
568 ml hot fish stock
bay leaf
275 ml milk
250 g cod fillet, 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 flour and gradually add the fish 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 fish is
cooked. Remove the bay leaf and season to
taste. Serve immediately.
PESTO BAKED COD
Serves 4
ingredients
1 aubergine, cubed
1 red onion, chopped
1 orange pepper, cut into chunks
1 courgette, sliced
30 ml oil
2 lemons
4 x 175 g cod fillets
60 ml pesto
250 g cherry tomatoes
Method:
1. Preheat on Convection 200 °C. Scatter the
aubergine on the metal tray and cook on
Convection 200 °C for 5 minutes in the middle
shelf position.
2. Add the red onion, pepper, courgette, olive oil
and the juice of 1 lemon to the metal tray. Season
and shake well to coat. Cook Convection 200 °C
for a further 15 minutes in the middle shelf
position.
3. Meanwhile, slice the remaining lemon thinly.
Brush the tops of each of the cod fillets with pesto
and arrange the lemon slices on top.
4. Remove the metal tray from the oven, add
the tomatoes and place the cod on top of the
vegetables. Bake for a final 15 minutes on
Convection 200 °C until the fish is cooked
through.
MEDITERRANEAN FISH BAKE
ingredients
Serves 4
juice ½ lemon
100 g fresh pesto sauce
salt and pepper
4 x 175 g thick cut haddock or cod fillets
700 g waxy new potatoes (such as
charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
100 g black olives, chopped (optional)
lemon wedges and crisp
green salad, to serve
Method:
1. Mix lemon juice, pesto and seasoning together
and spoon over the fish in a large Pyrex®
rectangular dish. Leave to marinade in the fridge
for 1-2 hours.
2. Cut vegetables into even sized chunks and toss
with the garlic and oil. Place in dish on the wire
shelf in lower shelf position and cook on Combi 3
for 30 minutes. Refill water tank. Cook on Combi
3 for a further 10 minutes.
3. Scatter the black olives over the vegetables
and place the fish and marinade on top of the
vegetables. Cook on Combi 6 for 15-20 minutes
or until cooked through.
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STEAMED WHITEFISH WITH MUSHROOM
Ingredients:
2 pieces Whitefish (fishbone removed, 80 g
each piece)
Assorted 60 g honshimeji mushroom, enoki
mushroom
moderate salt, pepper
1 tablespoon cooking wine
moderate honewort
moderate vinegar
2 sheets baking paper (30 x 30 cm)
Method:
1. Season fish with salt and pepper. Cut open
honshimeji mushroom and enoki mushroom.
2. Place the fish separately on the 2 sheets of
baking paper, with fish 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 Combi 1 for
10 minutes.
5. Remove to plate after heating, relish with
honewort, and sprinkle on sour citrus vinegar
according to individual preference.
GARLIC & CHILI PRAWNS
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 &
finely chopped
½ small red capsicum, finely 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.
STEAMED GARLIC PRAWNS CHINESE-STYLE
Serves: 4
Ingredients
240 g large tiger prawns
2 tablespoons 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.
MAYONNAISE SHRIMP BALLS
Ingredients:
300 g shrimp (24 pieces)
2 tablespoons corn starch
40 g vegetable oil
moderate cashew
A:
1 teaspoon hard liquor (or Chinese spirits)
moderate salt
moderate pepper
B:
6 tablespoons 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
flavor in order.
2. Lay out 1 in the center of the grill tray in the upper
shelf position. Select Combi 10, and cook for 12
to 14 minutes.
3. Mix B in the bowl, add 2 and stir evenly. Before
serving, sprinkle with roughly-grinded cashews.
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THAI LEMON SHRIMP
Serves: 12
Ingredients:
500 (about 12) gwhite shrimp
10 g cayenne pepper
10 g chopped garlic
5 g minced parsley
moderate salt, pepper
Method:
1. Devein the shrimp, cut off its long feelers, wash,
drain and place on the heat-proof shallow dish.
2. Mix the cayenne pepper, chopped garlic, minced
parsley and all seasonings into a sauce and pour
over the shrimp.
3. Place the shallow dish on grill tray in the middle
shelf position.
4. Fill water tank, select Steam 2, set for 9 to
10 minutes and press Start.
5. After cooking, leave the food in the cavity for
2 minutes before removing.
SEAFOOD MARINARA
Serves: 4
Ingredients:
250 g
scallops
250 g prawns, shelled and deveined
1 squid, approx. 275 g, cleaned and
sliced
2 tablespoons 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.
STEAMED MUSSELS WITH GARLIC
Serves: 2
Ingredients:
900 g mussels, weight in shells
15 ml olive oil
1 onion finely chopped
2 garlic cloves, crushed
150 ml dry white wine
1 bunch flat-leaf parsley, finely 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 film. 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, uncovered
and cook on grill tray in middle shelf position
on Steam 1 for 8 to 10 minutes. Discard any
unopened shells. Add the parsley and stir before
serving.
Seafood Marinara
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STEAMED PUMPKIN WITH SEAFOOD AND BUT-
TER
Serves: 2
Ingredients:
120 g shrimp (6 pieces)
100 g scallop (6 pieces)
80 g pumpkin
2 spears green asparagus*
40 g natural cheese (mozzarella, for
pizza)
10 g butter
moderate olive oil
moderate pepper
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 upper shelf position.
Select steam 1 for 2½ minutes, and then select
Combi 1 for 3 minutes. Finally, select 800 W for
4½ minutes.
3. Sprinkle on olive oil after heating, and then
sprinkle on pepper.
GOLDEN SEAFOOD PIE
Serves: 4
Ingredients:
400 g white fish fillets
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 flour
1 teaspoon French mustard
125 ml cream
8 sheets filo pastry
30 g butter melted, extra
Method:
1. Cut fish 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 flour 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 filo pastry and
brush with butter. Gently scrunch 2 sheets of
filo 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.
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Directions for Cooking Whole Poultry by Microwave
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 finishes 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.
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.
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Directions for Cooking Poultry Pieces by Microwave
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
Cover with wax paper, or paper towel. Multiply the
weight by the minimum time recommended in the
chart.
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
ITALIAN CHICKEN CASSEROLE
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 tablespoons 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.
CHICKEN PASANDA
Serves: 4
Ingredients:
3
cardamom pods
½ cinnamon stick
3 ml cumin seeds
5 ml garam masala
5 ml chilli flakes
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, finely 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.
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CHICKEN CACCIATORE
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.
LAYERED CHICKEN
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 film and flatten 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 finally the
remaining chicken. Brush the edges of the pastry
with beaten egg and draw up the two longer sides
together over the filling and press the edges
firmly 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.
COQ AU VIN
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.
PARMESAN CRUSTED CHICKEN
Serves: 4
Ingredients:
1 kg chicken breast fillets
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 fillets 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 fillets and sprinkle
with combined remaining ingredients. Put metal
tray in upper shelf position. Cook at 180 °C for
30 minutes or until cooked through and golden
brown.
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GREEN PEPPER CHICKEN
Serves: 4
Ingredients:
20 g
butter
500 g chicken breast fillets, 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.
PEPPER AND SESAME FRIED NUGGETS
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
⅔ 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 flavor).
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
metal tray with the skin side up in lower shelf
position. Choose 230 °C and cook for 16 to
18 minutes.
Pepper and Sesame Fried Nuggets
CHICKEN PIE
Serves: 4 to 6
Ingredients:
500 g chicken thigh fillets, diced
60 g butter
1 onion, chopped
100 g mushrooms, sliced
¼ cup flour
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 flour, 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 filling 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.
APRICOT NECTAR CHICKEN
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. Cook with lid on 800 W for 18 to 20 minutes,
turning halfway through cooking. Then cook on
600 W for another 18 to 20 minutes. Remove lid
and put dish on wire shelf in lower shelf position.
Cook on Convection 170 °C on 15 minutes.
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CHICKEN CURRY
Serves: 4 to 6
Ingredients:
1
onion, chopped
2 tablespoons red curry paste
500 g chicken fillets
1 cup coconut milk
2 cups finely sliced vegetables
1 tablespoon fish 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, fish sauce and
brown sugar. Cover. Cook on 1000 W for 6 to
8 minutes and stir every 2 minutes.
INDONESIAN SHISH KABOB
Serves: 2
Ingredients:
400 g chicken leg (dice into chunks of 1 cm)
4-6 long sticks
A:
3 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons coconut milk (or milk)
2 tablespoons ketchup
2 teaspoons curry powder
2 teaspoons mashed garlic
2 teaspoons mashed ginger
2 teaspoons 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 flavor).
Poke through the chicken chunks with long sticks.
2. Place 1 in the center of the grill tray in middle shelf
position, choose Combi 10 and cook for 14 minutes.
Indonesian Shish Kabob
SOY CHICKEN AND VEGETABLES
Serves: 4
Ingredients:
1 tablespoon
cornflour
⅓ cup oyster sauce
2 tablespoon soy sauce
¼ cup sherry
2 teaspoon minced ginger
500 g chicken fillets, sliced
2 cups sliced stir fry vegetables
1 tablespoon oil
Method:
1. In a 3-litre dish mix cornflour, sauces, sherry, oil
and ginger. Cook on 1000 W for 2 minutes.
2. Add chicken fillets 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.
LEMON & THYME STEAMED CHICKEN
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
florettes
Method:
1. Place the sliced lemons on grill tray and scatter
the thyme over. Place the chicken breasts
between two sheets of cling film and bash with a
meat mallet or rolling pin until thin.
2. Remove the cling film and place chicken on the
lemon and thyme. In a small bowl add the whole
garlic and seasoning, lemon juice and finely
chopped thyme, mix. Spoon over the chicken.
3. Fill water tank. Cook chicken on Steam 1 for
20 minutes on middle shelf position.
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.
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GRILLED SWEET CHILLI AND LIME CHICKEN
Serves: 6
Ingredients:
1 clove garlic, crushed
1 tablespoon chopped coriander
¼ cup sweet chilli sauce
2 tablespoons lime juice
6 chicken thigh fillets, 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 fillets in a 2-litre bowl. Cover.
Marinate for 1 to 2 hours in the refrigerator.
2. Arrange marinated chicken on the metal tray in
upper 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.
WARM CHICKEN SALAD
Serves: 4
Ingredients:
1 tablespoon sesame oil
2 tablespoons soy sauce
4 single chicken breast fillets
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 tablespoons sesame seeds
Method:
1. Combine sesame oil and soy sauce. Brush
chicken fillets with this mixture and place on the
metal tray. Cook on Grill 1 on upper 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.
MARINATED CHICKEN BREASTS
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.
CHINESE CHICKEN WINGS
Serves: 16
Ingredients:
16
chicken wings
½ cup bottled teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
1 clove garlic, crushed
2 tablespoons 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.
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PLUM GLAZED QUAILS
Serves: 2 to 4
Ingredients:
4
quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon finely chopped basil
2 tablespoons 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.
CHICKEN FILLET WITH VANILLA
Serves: 2
Ingredients:
200-220 g chicken fillet
2 tablespoons cheese powder
A:
30 g onion (ground)
2 twigs thyme
2 teaspoons Chinese spirits
2 teaspoons olive oil
½ teaspoon salt
moderate mashed garlic
moderate coarsely ground pepper
Method:
1. Marinate chicken fillet with prepared A (leave it
standing for 10 minutes for stronger flavor). Pour
water into the tank before cooking.
2. Sprinkle cheese powder on chicken fillet, place
in the center of the grill tray, and then place the
grill tray on the middle shelf. Select steam 1 for
2 minutes, then select Combi 1 for 3 minutes.
Finally, select 800 W for 4½ minutes.
STEAMED CHICKEN AND NOODLES
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, finely chopped
2 garlic cloves, peeled and crushed
1 red chilli, finely chopped
50 ml light soy sauce
30 ml rice vinegar
1 teaspoon soft brown sugar
2 tablespoons 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 film and bash with a meat mallet or rolling
pin until thin.
2. Remove the cling film, place the chicken breasts
onto grill tray and season well.
3. Fill water tank. Place grill tray 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
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ROAST HERB CHICKEN
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 chicken in a dish and cook on 600 W
for 15 minutes turn over and cook on 600 W
for further 10 minutes. Place breast side up on
metal tray in middle shelf position, and cook on
Convection 190 °C for 20 to 25 minutes until the
chicken golden brown.
ROAST HONEY DUCK WITH ORANGE SAUCE
Serves: 4 to 6
Ingredients:
1.2 kg duck
3 tablespoons 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 a dish. Cook on 600 W for
20 minutes.
3. Brush the combined honey, liqueur and vinegar
over the duck, place duck on metal tray in lower
shelf position 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.
STUFFED ROAST CHICKEN
Serves: 4 to 6
Ingredients:
1.5 kg chicken
2 tablespoon melted butter
salt and pepper
Stuffing:
1 tablespoon butter
1 small onion, finely chopped
2 rashers bacon, rind removed and bacon,
finely chopped
1 tablespoon parsley, finely 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 stuffing, 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
stuffing into chicken. Secure opening with tooth
picks.
5. Tie legs together with string. Place chicken on
a dish, and Cook on 600 W for 30 minutes turn
half way. Then, put breast side up on metal tray
in lower shelf position and cook for Convection
190°C for 20 minutes.
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Poultry
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Roast Turkey
ROAST CHICKEN IN SPINACH
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
Serves: 6 to 8
Ingredients:
2.5 kg turkey
60 g butter
1 stick celery, finely sliced
1 small onion, finely chopped
2 small cooking apples, peeled and
grated
2 cups fresh breadcrumbs
2 tablespoon brandy
1 tablespoon parsley, finely 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 stuffing as above. Place
turkey on a dish, cook on 600 W for 50 to
55 minutes turn over halfway. Then place turkey
on metal tray in lower shelf positon, and cook
on Convection 180°C for 20 minutes. Stand
15 minutes before serving.
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Poultry
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Directions for Cooking Tender Cuts of Meat by Microwave
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
cutside down. Other bone-in roasts should be placed
fat-side down. Boneless roasts should be placed
fatside 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.
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.
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Main Fare Meats
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Directions for Cooking Less-Tender Cuts of Meat by Microwave
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.
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.
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
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
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Main Fare Meats
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RACK OF LAMB
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.
SEASONED ROAST LAMB
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.
GREEK LAMB STEW
Serves: 4
Ingredients:
700 g
lamb fillet, 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 flavour 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.
ROSEMARY AND LAMB KEBABS
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.
LAMB ROGAN JOSH
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
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Main Fare Meats
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GOULASH
Serves: 4
Ingredients:
750 g
diced lamb
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon flour
2 tablespoons tomato paste
1 teaspoon paprika
1 small red capsicum, cut into 2.5 cm
cubes
1 cup beef stock
2 tablespoons 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.
LAMB CHOPS WITH SPICY SAUCE
Serves: 4
Ingredients:
8
lamb loin chops (approx. 800 g)
Marinade:
¼ cup medium or dry sherry
3 tablespoons tomato paste
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon finely 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.
ROAST BEEF
Serves: 6
Ingredients:
2 kg roast beef
seasoned flour
Method:
1. Sprinkle beef with seasoned Flour.
2. Place beef in a dish cook on 600 W for
20 minutes. Then put beef on metal tray in lower
shelf positon and cook on convection 180 °C for
30 minutes medium result. Stand covered for
10 minutes before serving.
CORNED BEEF
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 1⅓ 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.
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Main Fare Meats
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BEEF ROLL WITH SPINACH AND SPRING ONION
STUFFING
Serves: 4 to 6
Ingredients:
2
thick skirt steaks (approx. 500 g
each), pounded
Stuffing:
1 tablespoon butter
1 clove garlic, crushed
½ bunch spinach, washed and roughly
chopped
4 green onions, finely 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 stuffing 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.
MINI MEATBALLS
Serves: 4
Ingredients:
500 g topside mince
1 onion, finely 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 cornflour
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 metal
tray 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 cornflour. 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 Stuffing
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Main Fare Meats
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- 107 -
Main Fare Meats
BARBECUE GLAZED MEATLOAF
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 rashers bacon, 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
in upper shelf position 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.
HERBED BEEF AND MOZZARELLA ROLL-UP
Serves: 4
Ingredients:
750 g topside mince
1 onion, finely 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 firmly 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 × 13 cm 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
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- 108 -
LASAGNE
Serves: 4 to 6
Ingredients:
250 g precooked lasagne noodles
3 tablespoons Parmesan cheese, extra
3 tablespoons grated Mozzarella cheese, extra
Meat Sauce:
750 g topside mince
2 onions, finely 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 tablespoons flour
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 flour, 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.
CHILLI BEEF
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.
BEEF STROGANOFF
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 cornflour
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 cornflour 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.
Main Fare Meats
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- 109 -
Main Fare Meats
CHINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
400 g
rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoons 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.
MINI BOEUF EN CROUTE
Serves: 4
Ingredients:
15 g dried porcini mushrooms
15 g butter
225 g mushrooms
1 large onion, peeled and finely
chopped
150 ml red wine
4 fillet 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 finely 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 and seasoning to the mushroom mixture
and cook on 1000 W for 7 to 8 minutes.
4. Preheat on Convection 200 °C. Place the fillets
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 fillet 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.
SAVOURY MINCE
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.
VEAL PAPRIKA
Serves: 4
Ingredients:
750 g
diced veal
250 g mushrooms, sliced
1 cup chicken stock
1 onion, finely chopped
1 teaspoon paprika salt and pepper
2 tablespoon flour
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 flour with remaining stock. Stir into veal
with tomato paste and cook on 1000 W for 2 to
3 minutes. Blend in sour cream. Serve.
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- 110 -
FRENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
1
onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
2 carrots, diced
⅓ 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.
MUSSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g
round steak diced
⅓ 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.
GRILLED BEEF AND PINEAPPLE
6 series
Ingredients:
300 g pineapple
400 g beef (for barbecue)
Seasoning:
40 g light soy sauce
10 g castor sugar
8 g minced garlic
5 g sesame oil
1 g ground pepper
Method:
1. Cut the pineapple into 3 cm pieces and set aside,
12 pieces in total; cut the beef into 2.5 cm pieces,
18 pieces in total, and marinate with seasoning for
10 minutes.
2. String the beef cubes and pineapple pieces to the
bamboo sticks at intervals.
3. Fill water tank. Select Combi 3 and start
preheating.
4. After preheating, lay the meat skewers on the grill
tray, and put in the lower shelf position. Set for 10
to 12 minutes and start cooking.
ISTEAMED BEEF WITH BLACK VINEGAR
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 m
oderate salt, pepper
B:
2 teaspoons rice wine (or Chinese spirits)
2 teaspoons black vinegar
2 teaspoons 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
Combi 1 for 4 minutes.
3. Remove to plate after heating, relish with vanilla.
Grilled Beef and Pineapple
Main Fare Meats
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- 111 -
Main Fare Meats
BACON ROLL
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 a
dish cook on 600 W for 5 minutes. Then place
bacon on the metal tray in middle shelf position,
Grill 1 for 8 to 10 minutes. Turn over. Set to Grill 1
for another 5 to 7 minutes.
PORK WITH LENTILS
Serves: 4
Ingredients:
250 g
brown lentils
1 large onion, chopped
4 rashers 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.
BARBECUED SPARE RIBS
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 metal
tray in lower shelf postion and cook for 23 to
25 minutes. Turn halfway through cooking. Serve
with rice.
SOUR PLUM PORK RIB
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 cornflour
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)
Bacon Roll
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- 112 -
SWEET & SOUR PORK
Serves: 4
Ingredients:
450 g
pork fillet, diced
½ green pepper, chopped
225 g can pineapple chunks
Sauce:
30 ml cornflour
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.
ITALIAN SAUSAGE AND PEPPER CASSEROLE
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
⅓ 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.
SWEET AND SOUR GREEN PEPPER WITH MEAT
Serves: 2
Ingredients:
4 pieces green pepper (approximately 90 g each)
moderate corn starch (thicken with same
amount of water)
A:
200 g ground meat
50 g onion (mashed)
10 tablespoons bread flour
2 eggs (90 g without shells)
1 teaspoon salt
moderate pepper
moderate nutmeg
B:
10 tablespoons soup
1 tablespoon custer sugar
4 teaspoons sweet cooking sake
4 teaspoons vinegar
2 teaspoons soy sauce
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 Combi 10 and cook for 11
to 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.
Main Fare Meats
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Directions for Cooking Vegetables by Microwave
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.
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
Cauliflower 250 g Cook in covered 2-litre dish. 6 to 7
Corn (½ 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
- 113 -
Vegetable Varieties
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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 ¼ cup water 3 to 4
Beans (finely
sliced)
250 g Covered dish with ¼ 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 ¼ cup water. 6 to 7
Brussels Sprouts 500 g Covered dish with ¼ cup water. 7 to 9
Cabbage 500 g Shredded, with ¼ cup water in covered dish. 7 to 9
Carrots
4
(sliced finely)
250 g
With ¼ cup water in covered dish. 6 to 8
Cauliflower 500 g With ¼ cup water in covered dish. 7 to 9
Celery
6 stalks (400 g)
cut in 1 cm
pieces
With ¼ 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 ¼ 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 ¼ cup water in covered dish. 4 to 6
Peas 250 g
Shell peas and place with ¼ cup water in covered
dish.
4 to 6
Potatoes -Mashed
-Jacket
3 (500 g)
Peeled and quartered with ¼ 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 ¼ 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
T
urnips 500 g
Peeled and sliced finely with ¼ 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
- 114 -
Vegetable Varieties
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QUINOA TABBOULEH WITH MINT
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, firstly 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 finely. 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.
HERBED VEGETABLES
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.
RATATOUILLE
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.
VEGETABLE CURRY
Serves: 4 to 6
Ingredients:
1
onion sliced
2 tablespoons 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.
ORIENTAL VEGETABLES
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 teaspoons 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.
SPICY POTATOES
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.
- 115 -
Vegetable Varieties
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CHEESY MASHED POTATOES
Serves: 4
Ingredients:
500 g
potatoes, peeled and quartered
¼ cup water
¼ cup milk
1 tablespoon butter
¼ cup grated cheese
pinch 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.
BACON AND VEGETABLE BROILED EGG
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
middle shelf position.
3. Pour water into the tank before cooking. Select
steam 1 for 7 minutes, then select Combi 1 for 2½
to 3½ minutes.
POTATO CASSEROLE
Serves: 4 to 6
Ingredients:
750 g sliced potatoes
1 cup sour cream
¼ cup milk
3 green onions, sliced
2 rashers bacon, 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.
CHEESE AND HAM FILLED POTATOES
Serves: 4
Ingredients:
4 (800 g) large sized potatoes
100 g ham, finely 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 filling. Mash
filling with remaining ingredients. Spoon filling into
potatoes. Put on metal tray in lower shelf position.
Cook on Convection 200 °C for 25 minutes.
Cheese and Ham Filled Potatoes
- 116 -
Vegetable Varieties
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BAKED CHEESE POTATO
Serves: 2
Ingredients:
100 g natural cheese (for pizza)
4 tablespoon cheese powder
A:
400 g potato (cut into 2 mm slices)
4 tablespoons 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 upper shelf position, select
Combi 10 and cook for 13 minutes.
STUFFED TOMATOES
Serves: 2
Ingredients:
2 large tomatoes
¼ cup fresh breadcrumbs
¼ cup grated cheese
4 green onions, finely sliced
1 tablespoon finely 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 cook on 1000 W for 3 minutes,
then put on metal tray in middle shelf positon and
cook on Convection 200 °C for 15 minutes.
Tip:
To cook 4 stuffed tomatoes, cook on 1000 W for 6 to
8 minutes.
FRENCH SEASONABLE VEGETABLES
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 to
8 minutes.
3. After heated, flavor with salt and pepper.
CABBAGE HAM AND ONION
Serves: 6
Ingredients:
500 g
cabbage, shredded
2 tablespoon water
1 onion, finely chopped
1 tablespoon butter
125 g ham, finely 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
- 117 -
Vegetable Varieties
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TOMATO AND ONION
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.
GOATS CHEESE & ONION TART
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.
CURRIED CREAMY BEANS
Serves: 4
Ingredients:
2 cups
frozen green beans
2 tablespoon cream cheese
2 tablespoon sour cream
2 green onions, finely 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.
MINTED PEAS
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.
SAUTE MUSHROOMS
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.
STEAM 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 pan in the center of the grill tray. Place grill
tray in the middle shelf position. Select Combi 1
for 5 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 Combi 10 and cook for
15 minutes.
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Vegetable Varieties
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BROCCOLI AND CHEESE SAUCE
Serves: 2 to 3
Ingredients:
250 g broccoli, washed,
trimmed and cut into pieces
2 tablespoons water
Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
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 flour 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.
CAULIFLOWER AU GRATIN
Serves: 2 to 4
Ingredients:
500 g cauliflower,
trimmed and cut into pieces
2 tablespoons water
2 tablespoons butter
1 small onion, finely chopped
2 tablespoon flour
1 cup milk
½ cup grated tasty cheese
2 tablespoons fresh bread crumbs
Method:
1. Place cauliflower 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 flour 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 cauliflower 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.
VEGETARIAN CHILLI
Serves: 4
Ingredients:
15 ml
oil
1 onion, finely 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.
HONEY GLAZED CARROTS
Serves: 4 to 6
Ingredients:
500 g
carrots (approx. 4)
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons 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.
CORN ON THE COB
Serves: 4
Ingredients:
4
cobs corn
2 tablespoons 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.
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CREAMED SPINACH
Serves: 4
Ingredients:
1 bunch
spinach, roughly chopped
4 green onions, finely chopped
1 clove garlic, crushed
2 tablespoons 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.
CELERIAC PUREE
Serves: 4
Ingredients:
400 g celeriac
1 potatoes
20 g butter
75 ml milk
pinch salt, pepper, nutmeg
Method:
1. Peel and cut the celeriac and potatoes into small
chunks. Place the vegetables on grill tray. 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.
STUFFED COURGETTES
Serves: 4
Ingredients:
2 courgettes, halved lengthways
2 teaspoons extra virgin olive oil
For the stuffing:
30 g dried white breadcrumbs
20 g pine nuts
3 spring onions, trimmed and finely
sliced
1 garlic clove, crushed
1 teaspoon dried thyme leaves
20 g Parmesan, finely grated
Method:
1. Fill water tank. Place courgettes on grill tray in
lower shelf position and cook on Steam 1 for
15 minutes.
2. For the stuffing 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.
GRILLED EGGPLANT STUFFED WITH TUNA
Serves: 1
Ingredients:
300 g (1) eggplant
60 g chopped onion
80 g canned tuna in oil (drained)
15 g breadcrumbs
5 g cheese powder
10 g olive oil
taste salt
taste black pepper
100 g (10) cherry tomato
Method:
1. Cut the eggplant in half and lay on the heat-proof
shallow dish, put the shallow dish on the grill tray
in the middle shelf position.
2. Select Steam 2, set for 8-9 minutes and press
Start.
3. After cooking, take out the eggplant that has been
softened, dig it into a boat shape, and cut the
eggplant meat into thick chunks. Mix well with salt,
black pepper, chopped onion and tuna meat.
4. Fill 3 back into the eggplant. Mix breadcrumbs,
cheese powder and olive oil and sprinkle over the
eggplant.
5. Select 210 °C and preheat .
6. Line the metal tray with baking paper, place the
eggplant on the metal tray and cherry tomatoes all
around.
7. After preheating, put the metal tray in the lower
shelf position. Set for 15 minutes and press Start.
Grilled Eggplant Stuffed with Tuna
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Vegetable Varieties
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Directions for Cooking Rice and Other Grains by Microwave
Follow directions in chart on page 122 for recommended dish size, amounts of water and cooking time.
Add grain to cold water. Add salt and butter according to package directions.
Cook on 1000 W 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.
Directions for Cooking Pasta by Microwave
Follow directions in the chart on page 122 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.
Drain and rinse before serving.
Directions for Cooking Hot Cereal by Microwave
Combine ¼ cup of quick cooking oats, pinch salt and ½ cups hot tap water in a breakfast bowl.
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.
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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 1⅓ 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
Directions for Cooking Dried Pasta by Microwave
ITEM CONTAINER
AMOUNT OF BOILING
WATER
APPROX. TIME TO
COOK RICE 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
MACARONI AND CHEESE
Serves: 4 to 6
Ingredients:
60 g butter
2 onions, finely chopped
2 tablespoons flour
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 flour, 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.
PESTO AND EGG NOODLES
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, finely 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.
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SPICY TUNA PASTA BAKE
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 flaked
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.
SPAGHETTI WITH BACON IN TOMATO SAUCE
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 (⅓ 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.
MIXED MUSHROOM CANNELLONI
Serves: 4
Ingredients:
6 fresh lasagne sheets
45 ml olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
25 g pack fresh thyme, finely 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
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CREAMY SUN-DRIED TOMATO PENNE
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
⅓ 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.
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.
FRAGRANT COCONUT RICE
Serves: 4 to 6
Ingredients:
1
onion, finely 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.
SEASONED RICE
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.
LEMON & ASPARAGUS RISOTTO
Serves: 4
Ingredients:
1
bunch asparagus (approx. 250 g)
450 ml hot vegetable stock
2 leeks, trimmed and finely sliced
40 g butter
200 g risotto rice
100 g frozen peas
finely 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.
PRAWN RISOTTO
Serves: 4
Ingredients:
1
onion, finely 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 finely 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.
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LENTIL BIRYANI
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.
SPANISH OMELET
Serves: 2
Ingredients:
150 g beaten eggs
400 g potato
½ small piece onion
2½ tablespoons water
2 tablespoons 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
heatresistant 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 Combi 10, and cook for 17 to 18 minutes.
HUMMUS
Ingredients:
1 cup
chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric
¼ cup tahini (sesame paste)
1 tablespoon minced garlic
2 tablespoons 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.
VEGETABLE & CHICK PEA CASSEROLE
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 cauliflower, cut into florets
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 finely 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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CELEBRATION CAKE
Serves: 8
Ingredients:
200 g butter or margarine
200 g dark muscovado sugar
4 eggs, beaten
200 g plain flour
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
finely 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 fluffy. Add the eggs one at a time, beating
well after each addition. Fold in half the flour
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 film and foil to store until
ready to decorate. The cake will keep for several
months.
CHOCOLATE CAKE
Serves: 8
Ingredients:
100 g plain chocolate
100 g butter
4 eggs
100 g icing sugar
50 g self raising flour
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 fluffy and
then fold in the chocolate mixture. Fold in the
flour 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
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Cakes, Slices and Biscuits
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STEAMED VANILLA SPONGE WITH CUSTARD
Serves: 6 to 8
Ingredients:
250 g butter, Plus extra for greasing
250 g caster sugar
4 eggs
1 teaspoon vanilla extract
250 g flour
1 teaspoon baking powder
50 ml milk
Custard:
250 ml milk
2 egg yolks
25 g caster sugar
2 teaspoons cornflour
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 fluffy. Add the eggs,
one at a time, mixing well between each addition,
then add the vanilla extract. Stir the flour 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 grill tray in lower
shelf position on Steam 1. The sponge pudding
will take 1½ 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 refilling every
30 minutes during the cooking time. Reset time
and fill 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,
cornflour 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.
Chiffon Cake
SMALL CAKES
Serves: 12 little cakes
Ingredients:
100 g butter, kept at room temperature
100 g sugar
2 eggs, beaten
100 g plain flour
5 g baking powder
Method:
1. Preheat the oven on Convection 170 °C with the
wire shelf in the lower shelf position.
2. Beat the butter 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 flour and baking powder. Fill individual paper
cases two thirds full with the mixture. Cook on
Convection 170 °C for 15-20 minutes.
CHIFFON CAKE
Serves: 21 cm Chiffon cake
Ingredients:
100 g plain flour (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 flour, baking powder, oil, coconut milk,
pandan juice, colouring and egg yolk for about 1
to 2 minutes, till smooth.
3. Slowly fold flour 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.
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Cakes, Slices and Biscuits
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FAIRY CUP CAKE
Serves: 6
Ingredients:
60 g brown sugar
60 g egg (beaten)
certain amount dried raisin
A:
70 g plain flour
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 fit into a
6-diameter cup cake mold respectively, spread
some dried raisin on top.
2. Preheat oven on Convection 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.
STREUSEL MUFFINS
Serves: 6
Streusel topping:
50 g butter
75 g plain flour
30 ml granulated sugar
15 ml ground mixed spice
Muffins:
200 g plain flour
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 flour, bicarbonate of soda, baking powder and
salt. Stir in the sugar. Melt butter for the muffins on
1000 W for 30 seconds to 1 minute. Cool slightly
then mix in the buttermilk and egg.
3. Preheat oven on Convection 170 °C.
4. Lightly stir the buttermilk mixture into the flour
mixture. Fold fruit in gently. Divide mixture equally
between 6 muffin cases. Crumble small amounts
of streusel topping over each muffin.
5. Place muffin 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.
FRUIT SCONES
Serves: 10
Ingredients:
225 g self-raising flour
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 flour, salt and baking powder together.
Rub in fat until the mixture resembles fine
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 grill tray and metal
tray and brush with beaten egg. Place metal tray
in lower shelf position and grill tray in upper shelf
position. Cook on Convection 210 °C for 12 to
15 minutes or until cooked and golden brown.
CHOCOLATE PEANUT BUTTER CHEESECAKE
Serves: 6 to 8
Ingredients:
Base:
250 g peanut cookies, finely 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 firm.
3. Preheat oven to Convection 170 °C.
4. Place filling 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.
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FRUITY SWISS ROLL
Serves: 26 cm x 16 mm fruity roll mold
Ingredients:
150 g egg
60 g castor sugar (sieved)
a little vanilla extracts
60 g plain flour (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. Preheat oven on Convection 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 flour 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 fix the joint well.
Grease some cream and spread various fruits on
the top of the roll.
CHOCOLATE CHEESECAKE
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 flan 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.
SCONE CAKE
Serves: 3
Ingredients:
160 g plain flour (sieved)
2 teaspoons 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 flakes
20 g walnut
moderate cinnamon
Method:
1. Beat the egg and cut butter into 1 cm cubes.
Crush dried fruit, corn flakes and walnut into
coarse grains.
2. Put sieved cake flour 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 middle
shelf. Select Steam 1 for 3 minutes, and then
select Combi 1 for 3 minutes. Finally, select
800 W for 4 minutes.
Scone Cake
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LACE BISCUITS
Serves: 18 to 20 biscuits
Ingredients:
2 tablespoons liquid glucose
¼ cup brown sugar
60 g butter, melted
⅓ cup plain flour
60 g almonds, finely 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 flour
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 firm 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.
ANZAC BISCUITS
Serves: 24 biscuits
Ingredients:
125 g butter, melted
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons hot water
1 cup rolled oats
1 cup coconut
1 cup plain flour
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.
CHOCOLATE CHIP COOKIES
Serves: 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 flour
250 g chocolate bits
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and fluffy. Beat in vanilla and eggs until well
combined. Fold in flour 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.
LEMON POPPY SEED COOKIES
Serves: Approximately 25
Ingredients:
125 g butter
1 cup caster sugar
2 tablespoons lemon zest
1 tablespoon poppy seeds
2 tablespoons lemon juice
1 eggs
2 cups self-raising flour
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light and
fluffy. Beat in lemon zest, poppy seeds, lemon
juice, and eggs until well combined. Fold in flour.
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.
CINNAMON CRISPS
Serves: Approximately 25
Ingredients:
125 g butter
1 cup caster sugar
1 teaspoon vanilla essence
2 egg
2½ cups self-raising flour
2 teaspoons cinnamon
Method:
1. Preheat oven to 180 °C.
2. Cream butter and sugar together until light
and fluffy. Beat in vanilla and eggs until well
combined. Fold in flour 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.
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HONEY OATY SLICE
Serves: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain flour
¾ cup coconut
¾ cup sugar
125 g butter
3 tablespoons honey
2 tablespoons water
½ teaspoon bicarbonate of soda
Method:
1. Grease and paper line a 27 cm × 17 cm slice
pan.
2. Combine oats, flour, 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.
LEMON COCONUT MERINGUE SLICE
Serves: 19 × 28 cm pan
Ingredients:
90 g butter
¼ cup caster sugar
¾ cup plain flour
⅓ cup cornflour
400 g condensed milk
2 eggs, separated
2 teaspoons 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 flours 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 filling 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.
CARAMEL COCONUT SLICE
Serves: 19 × 28 cm pan
Ingredients:
100 g butter
½ cup plain flour
½ cup self-raising flour
½ cup coconut
½ cup caster sugar
Filling:
400 g sweetened condensed milk
2 tablespoons golden syrup
⅓ cup brown sugar
40 g butter
Topping:
2 eggs
⅓ 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 flours into bowl, stir in coconut, sugar and
butter. Press over base of prepared pan.
3. To prepare filling, 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.
5. Spread filling 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.
APRICOT HONEY SLICE
Serves: 20 squares
Ingredients:
185 g
butter
2 tablespoons 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
firm cut into squares.
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MUESLI SLICE
Makes : 20 squares
Ingredients:
125 g
butter
1 cup brown sugar
3 tablespoons 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 flat dish. Cook on
1000 W for 4 to 5 minutes.
3. Mark into squares and cool in dish. When cool
drizzle with melted chocolate.
HONEY ALMOND BROWNIES
Serves: 6
Ingredients:
125 g butter
200 g white chocolate
¾ cup sugar
¼ cup honey
2 teaspoons vanilla essence
2 eggs
1 cup plain flour
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 flour 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.
CHOCOLATE BROWNIES
Serves: 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 flour
¾ cup nuts, chopped
icing sugar
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, flour 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
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Cakes, Slices and Biscuits
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CHRISTMAS PUDDING
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 flour
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 flaked 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 firm.
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 flavour will not improve with
keeping, unlike a traditionally steamed pudding.
CHOCOLATE FUDGE PUDDING
Serves: 4
Ingredients:
50 g margarine
100 g self-raising flour
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 flour, sugar, salt and cocoa.
Add melted margarine along with egg, vanila
essence and milk. Beat well. Pour mixture into
souffle 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.
Christmas Pudding
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STICKY PUDDING WITH TOFFEE SAUCE
Serves: 4
Ingredients:
150 g
fresh or ready to eat dates stoned
and finely chopped
50 g butter
150 g caster sugar
2 eggs, lightly beaten
150 g self raising flour
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 fluffy.
Beat in the eggs a little at a time. Fold in the flour,
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.
STEAMED SUET SPONGE PUDDING
Serves: 4
Ingredients:
150 g
self-raising flour
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 flour 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.
RICE PUDDING
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 Combi 1 for 30 minutes.
Refill the water tank and cook for a further
30 minutes. Remove the cinnamon stick and
vanilla pod. Leave to cool down.
SUN DRIED TOMATO ROLLS
Serves: 6
Ingredients:
250 g strong bread flour
7 ml sachet dried yeast
5 ml salt
25 g sun-dried tomatoes, roughly chopped
45 ml olive oil
75 ml passata
3-5 tablespoons warm water
5 ml olive oil
moderate olive oil, extra
moderate sea salt
Method:
1. In a large bowl, combine the flour, yeast and salt,
stir in the tomatoes. Gradually add the olive oil,
passata and 3 to 5 tablespoons of warm water
until you have soft dough. Turn onto a floured
surface and knead for 10 minutes.
2. Divide 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.
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Desserts and Pastries
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VICTORIA SANDWICH
Serves: 8
Ingredients:
175 g butter or margarine
175 g caster sugar
3 eggs
175 g self-raising flour
Method:
1. Cream butter and sugar until pale and fluffy. Add
the eggs a little at a time beating well after each
addition. Fold in half the flour, using a metal
spoon, then fold in the remaining flour.
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 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 filling of your choice.
STANDARD BREAD/BREAD ROLLS
Serves: 1 loaf or 8 rolls
Ingredients:
450 g strong bread flour
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
flour.
For Granary Bread:
Use 450 g granary flour instead of strong white bread
flour.
Method:
1. In a large bowl, combine the flour, yeast and salt.
Rub in the butter or margarine. Add the warm
water then mix to a dough. Turn onto a floured
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 film 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, ⅔ rds of the way through the cooking
time for a loaf or 15 to 20 minutes with a Steam
Shot for 3 minutes ⅔ rds of the way through
cooking time for rolls or until golden.
FOCACCIA
Serves: 1
Ingredients:
400 g strong bread flour
1 sachet dried yeast
10 ml salt
75 g olive oil
moderate olive oil, extra
moderate sea salt
Method:
1. In a large bowl, combine the flour, yeast and salt.
Gradually add the olive oil and 3 to 5 tablespoon
of warm water until you have soft dough. Turn
onto a floured 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
⅔ rds of the way through cooking time. Carefully
remove from the tin and leave to cool on a rack.
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Desserts and Pastries
Standard Bread/Bread Rolls
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MANGO, PEAR & GINGER CRUMBLE
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, finely chopped
Topping:
175 g plain flour
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 flour, 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.
RHUBARB, APPLE & GINGER COMPOTE
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.
YORKSHIRE PUDDING
Serves: 6 to 8
Ingredients:
1 cup plain flour
pinch salt
1 egg
1½ cups milk
oil for greasing muffin tins
Method:
1. Sift flour and salt into a bowl. Break egg into flour
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 muffin 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.
PAVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoons vinegar
2 tablespoons cornflour
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 cornflour. 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 cornflour
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.
STRAWBERRY PAVLOVA
Serves: 6
Ingredients:
4 medium egg whites
250 g caster sugar
5 ml cornflour
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 cornflour, 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.
Desserts and Pastries
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Desserts and Pastries
Apple Jalousie
APPLE JALOUSIE
Serves: 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.
APPLE PIE
Serves: 6 to 8
Ingredients:
Pastry:
185 g butter
½ cup caster sugar
1 tablespoon lemon juice
1 egg
1½ cups plain flour
1 cup self-raising flour
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 flour until
smooth and creamy. Add flours and process until
combined. Press ⅔ of prepared pastry into the
base of a 23 cm pie plate. Add combined filling
ingredients to pie base. Roll remaining pastry
between two sheets of greaseproof paper to fit
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.
CINNAMON POACHED PEARS
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.
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RED FRUIT COMPOTE
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.
BAKED ALASKA SURPRISE
Serves: 4 to 6
Ingredients:
10 to 12 sponge finger biscuits
or
1 round sponge cake
1 punnet strawberries, hulled and cut in half
1 teaspoon caster sugar
2 tablespoons 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 flat 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.
CANDIES PEARS
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 wire shelf. Place wire
shelf in the middle shelf position. Select Steam 1
for 3 minutes, and then select Combi 1 for
3 minutes. Finally, place dish in the base of oven.
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.
FLAPJACK
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.
Desserts and Pastries
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Desserts and Pastries
LEMON MERINGUE PIE
Serves: 6
Ingredients:
Pastry:
125 g butter
250 g plain flour
25 g icing sugar
1 egg yolk
30 ml water
Filling:
60 g cornflour
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 flour until the mixture
resembles fine breadcrumbs and stir in sugar.
Add egg and enough water so that when the
mixture is kneaded lightly for a few seconds a
firm, smooth dough is formed. Line 25 cm flan
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 flan 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 cornflour, 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 stiffly. Add sugar gradually –
whisking after each addition. Pile meringue onto
lemon filling. Place flan on metal tray in lower
shelf position and cook on Convection 150 °C for
40 to 45 minutes or until lightly browned.
CHOCOLATE AND COFFEE TRUFFLES
Serves: Approximately 24
Ingredients:
1 cup
icing sugar
4 tablespoons 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.
SAVOURY CHOUX PUFFS
Serves: 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 finely 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.
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WHITE SAUCE
Serves: 500 ml
Ingredients:
35 g
butter
35 g flour
500 ml milk
salt and pepper
grated nutmeg
Method:
1. Melt the butter for 1 minute, covered, on 600 W
on base of oven.
2. Add the flour, 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 flour 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 overflow. 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.
PEPPER SAUCE
Serves: 5 to 6
Ingredients:
1
onion
40 g butter
30 g flour
400 ml hot stock (made from 2 stock cubes)
1 tablespoon tarragon vinegar
2 teaspoons 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 flour, 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.
White Sauce
TOMATO SAUCE
Ingredients:
1
medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely 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.
CUSTARD SAUCE
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.
CHOCOLATE SAUCE
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.
Micro - Made Extras
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Micro - Made Extras
MINT SAUCE
Serves: Approximately ⅓ cup
Ingredients:
1 tablespoon
water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely 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.
MUSHROOM SAUCE
Serves: 1½ cups
Ingredients:
3 tablespoons
butter
2 tablespoons flour
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 flour 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.
CHINESE SWEET & SOUR SAUCE
Serves: 4 cups
Ingredients:
½
cucumber
½ cup cornflour
½ cup brown sugar
1 cup chicken stock
½ cup dry sherry
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons 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
cornflour 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.
HOLLANDAISE SAUCE
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.
BRANDY SAUCE
Serves: 1½ cups
Ingredients:
2 tablespoons
butter
2 tablespoons comflour
3 tablespoons sugar
2 tablespoons 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 comflour, 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.
GRAVY
Serves: 1½ cups
Ingredients:
meat or poultry dripping with
sediment
25 g
flour
300 ml stock
salt and pepper
Method:
1. Scrape dripping and sediment from roasting
dish into the jug. Stir flour 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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STRAWBERRY JAM
Serves: 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.
SWEET APRICOT JAM
Serves: 3 cups
Ingredients:
800 g
dried apricots, cut in quarters
1000 ml water
800 g sugar
2 tablespoons 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.
RED ONION MARMALADE
Serves: 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 film. 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.
ORANGE MARMALADE
Serves: 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 fine 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.
PASSION FRUIT BUTTER
Serves: 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
Micro - Made Extras
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Micro - Made Extras
LEMON BUTTER
Serves: 1 cup
Ingredients:
½ cup
lemon juice
1 tablespoon lemon rind
⅓ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornflour
Method:
1. Blend all ingredients in a 4-cup glass jug. Cook
on 600 W for 3 to 4 minutes, stirring every
minute. Pour into hot sterilised jars and seal
immediately.
LEMON CURD
Serves: 2 jars
Ingredients:
4
untreated lemons, the juice and zest
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.
RHUBARB AND APPLE CONSERVE
Serves: 2 cups
Ingredients:
350 g
rhubarb, chopped
3 medium sized apples, grated
2 tablespoons water
1 cup caster sugar
2 tablespoons 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.
MANGO CHUTNEY
Serves: 3 cups
Ingredients:
450 g
fresh mango, sliced
250 g cooking apples, peeled, cored and
sliced
2 tablespoons salt
2 onions, finely 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.
TOMATO CHUTNEY
Serves: 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 flesh. 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.
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© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2020
F0003CH50QP
PA0820-0
Printed in China
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