Please read these instructions carefully before using this
product, and save this manual for future use.
Model NO.
NN-DS592B
Operating Instruction and Cook Book
Steam Double Heater Microwave Oven
Household Use Only
F00039M10QP_cover.indd 2-3F00039M10QP_cover.indd 2-3 2012-6-18 13:57:192012-6-18 13:57:19
We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a fi rm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the fi rst class results you will achieve by using your new microwave oven.
The serial number of this product may be found on
the right side of the control panel. 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
F00039M10QP_IN2.indd 1F00039M10QP_IN2.indd 12012-6-18 14:04:402012-6-18 14:04:40
– 1 –
Table of Contents
Before Operation
Safety Instructions .......................................................................................................................2-3
Installation and General Instructions ...........................................................................................3-4
Microwaves and How They Work ...................................................................................................5
Cookware and Utensils Guide .....................................................................................................5-6
Cookware and Utensil Chart ..........................................................................................................7
Feature Diagram .........................................................................................................................8-9
Control Panel ................................................................................................................................10
Display Window ............................................................................................................................ 11
Dial Features ................................................................................................................................11
INGREDIENT CONVERSION CHART .........................................................................................13
Operation and Hints
To Set Clock .................................................................................................................................12
To Use Child Safety Lock .............................................................................................................13
To Cook/Reheat/Defrost by Micro Power and Time ...............................................................14, 16
Steam & Micro Power Setting ......................................................................................................15
Steam Shot Setting ......................................................................................................................15
Defrosting by Steam Setting .........................................................................................................16
Defrosting Tips and Techniques ...................................................................................................17
Sensor Reheat Setting .................................................................................................................18
Recommended Food Temperature for Sensor Reheat ................................................................19
Steam Reheat Setting ..................................................................................................................20
To Cook on Oven by Time Setting ...........................................................................................21-22
To Cook on Grill by Time Setting .............................................................................................23-24
To Cook on Combination by Time Setting ....................................................................................25
3-Stages Setting ...........................................................................................................................26
Drain Setting .................................................................................................................................26
To Cook Food Using Auto Cook Menu ....................................................................................27-32
Cleaning Setting ...........................................................................................................................33
To Use Timer ................................................................................................................................34
Quick Guide to Operation ........................................................................................................39-41
Maintenance
Care of your Microwave Oven ......................................................................................................35
Before Requesting Service ......................................................................................................36-37
Technical Specifi cation .................................................................................................................37
Panasonic Warranty .....................................................................................................................38
Cooking Guide
Microwave Recipe Techniques ................................................................................................42-44
Breakfast Basics ......................................................................................................................45-46
Soups, Snacks and Starters ....................................................................................................47-54
Fish and Shellfi sh ....................................................................................................................55-58
Poultry .....................................................................................................................................59-66
Main Fare Meats .....................................................................................................................67-77
Vegetable Varieties ..................................................................................................................78-84
Rice, Pasta and Cereal ...........................................................................................................85-89
Cakes, Slices and Biscuits ......................................................................................................90-95
Desserts and Pastries ...........................................................................................................96-101
Micro - Made Extras ............................................................................................................102-105
F00039M10QP_IN2.indd 1F00039M10QP_IN2.indd 12012-6-18 14:04:402012-6-18 14:04:40
– 2 –
Important Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when
using Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE. A microwave oven
should only be used if an inspection confi rms all of
the following conditions:
1. The grille is not damaged or broken.
2. The door fi ts squarely and securely and opens
and closes smoothly.
3. The door hinges are in good condition.
4. The metal plates of a metal seal on the door are
neither buckled nor deformed.
5. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS. Microwave radiation from
microwave ovens can cause harmful effects if the
following precautions are not taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g., fast food
foil containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless specifi cally allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in microwave
ovens. Baby bottles fi tted with a screw cap or a
teat are considered to be sealed containers.
10. This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
11. Young children should be supervised to ensure
that they do not play with the appliance.
12. It is hazardous for anyone other than a
competent person to carry out any service or
repair operation that involves the removal of a
cover which gives protection against exposure to
microwave energy.
Practical Hints:
1. For initial use of GRILL, DOUBLE GRILL,
COMBINATION and OVEN, if you see white
smoke arise, it is not malfunction.
2. Exterior oven surfaces, including air vents on
the cabinet and the oven door will get hot during
GRILL, DOUBLE GRILL, COMBINATION and
OVEN. Use care when opening or closing door and
when inserting or removing food and accessories.
3. The oven has a heater situated in the top of the
oven. After using the GRILL, DOUBLE GRILL,
COMBINATION and OVEN functions, the ceiling will
be very hot.
4. The accessible parts may become hot when
GRILL, DOUBLE GRILL, COMBINATION and
OVEN is in use. Children should be kept away.
Important Instructions
WARNING—To reduce the risk of burns, electric
shock, fi re, injury to persons or excessive microwave
energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode
and should not be heated in the microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven if it is not
working properly or if it has been damaged or
dropped.
6. Do not store or use this appliance outdoors.
7. Do not immerse cord or plug in water.
8. Keep cord away from heated surfaces.
9. Do not let cord hang over edge of table or counter.
10. To reduce the risk of fi re in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
11. Do not remove outer panel from oven.
12. Appliances are not intended to be operated
by means of an external timer or separate
remotecontrol system.
13. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance
and possibly result in a hazardous situation.
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– 3 –
Important Safety Instructions
Installation and General Instructions
Circuits
Your microwave ovens should be operated on
a separate circuit from other appliances. The
voltage used must be the same as specifi ed on
this microwave oven. Failure to do this may cause
the power board fuse to blow, and/or food to cook
slower. Do not insert higher value fuse in the power
board.
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped
with a cord having an earthing wire with an earthing
plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy
will refl ect continuously throughout the oven if
no food or water is present to absorb energy.
This can lead to damage to the microwave oven
including arcing within the oven cavity.
2. If smoke is observed, press the STOP/RESET
Pad and leave door closed in order to stifl e any
fl ames. Disconnect the power cord, and/or shut
off power at the fuse or circuit breaker panel.
3. Do not dry clothes, newspapers or other materials
in oven. They may catch on fi re.
4. 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 fi res
when used.
5. Do not use newspapers or paper bags for
cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from
food is transferred to the cooking container
and from the container to the Glass Tray. The
GlassTray can be very hot after removing the
cooking container from the oven.
8. Do not store fl ammable materials next to, on top
of, or in the oven. It could be a fi re hazard.
9. Do not cook food directly on ceramic plate unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
10. DO NOT use this oven to heat chemicals or other
non-food products. DO NOT clean this oven
with any product that is labelled as containing
corrosive chemicals. The heating of corrosive
chemicals in this oven may cause microwave
radiation leaks.
11. If glass tray is hot, allow to cool before cleaning
or placing in water.
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 qualifi ed
service technician trained by the manufacturer.
b) It is dangerous for anyone other than a service
technician trained by the manufacturer to
perform repair service.
c) If the supply cord of this appliance is damaged,
it must be replaced by a qualifi ed service
technician with the special cord available only
from the manufacturer.
d) Before use, the user should check that whether
the utensils are suitable for use in microwave
ovens.
e) Liquids or other foods must not be heated
in sealed containers since they are liable to
explodeexplode, at the same time it should
avoid the boiling liquids splash.
f) Only allow children to use the oven without
supervision when adequate instructions have
been given so that the child is able to use
the oven in a safe way and understands the
hazards of improper use.
g) When the appliance is operated in the GRILL,
DOUBLE GRILL, COMBINATION and OVEN
modes, children should only use the oven
under adult supervision due to the temperatures
generated.
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– 4 –
12. When using the COMBINATION mode, never
place any aluminum or metal container directly
on the wire rack. Always insert a heat-proof,
grass plate or dish between the wire rack and the
aluminum container. This will prevent sparking
that may damage the oven.
13. It is recommended not to use the wire rack when
cooking in the MICROWAVE mode only.
14. During cooking, some steam will condense inside
and/or on the oven door. This is normal and safe.
Steam will disappear after the oven cools down.
15. Do not leave the microwave unattended
while reheating or cooking food in disposable
containers made of plastic, paper or other
combustible materials, as these types of
containers can ignite if overheated.
Placement of Oven
1. The oven must be placed on a fl at, stable
surface, more than 85 cm above the fl oor. For
correct operation, the oven must have suffi cient
air fl ow. Allow 25 cm of space on the top of
the oven, 10 cm at the back, and 5 cm on both
sides. If one side of the oven is placed fl ush
to wall, the other side or top must not be
blocked. Do not remove feet.
a. Do not block air vents. If they are blocked
during operation, the oven may be overheated
and damaged. When using any cloth over the
oven, the air intake and exhaust should not
be blocked. Do not place a cloth on top of the
unit during COMBINATION/CONVECTION/
GRILLING cooking as the top of the
microwave gets very hot. Also allow suffi cient
space on back and both sides of the oven.
b. Do not place oven near a hot or damp surface
such as a gas stove, electric range or sink etc.
c. Do not operate oven when room humidity is
too high.
2. This oven was manufactured for household use
only.
3. The appliance is freestanding type and shall not
be placed in a cabinet.
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. Do not boil eggs in their shell and whole hard-
boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the
eggs will explode.
4. Potatoes, apples, egg yolks, chicken wings,
whole squash and sausages are examples of
foods with nonporous skins. This type of food
must be pierced before cooking, to prevent
bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of hot liquid. To prevent this
possibility the following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in
the oven and halfway through cooking time.
d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at
the recommended power level. It is important
to ensure that meat and poultry are thoroughly
cooked.
7. COOKING TIMES given in the Cooking Guide
section are APPROXIMATE. Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used.
As you become familiar with the oven, you will be
able to adjust for these factors.
8. It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. If food is undercooked, it
can always be returned to the oven for further
cooking. If food is overcooked, nothing can be
done. Always start with minimum cooking times
recommended.
9. Extreme care should be taken when cooking
popcorn in a microwave oven. Cook for minimum
time as recommended by manufacturer. Use
the directions suitable for the wattage of your
microwave oven. NEVER leave oven unattended
when popping popcorn.
10. When heating food in plastic or paper containers,
check the oven frequently due to the possibility of
ignition.
11. The contents of feeding bottles and baby food jars
are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.
Installation and General Instructions
F00039M10QP_OI.indd 4F00039M10QP_OI.indd 42012-6-18 14:24:222012-6-18 14:24:22
– 5 –
Microwaves and How They Work
Cookware and Utensils Guide
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 through a small plastic
covered piece. 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
Refl ection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless
steel or epoxy-coated steel. This ensures that the
microwaves are kept inside the cavity and evenly
distributed throughout the food with the help of the
turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances
do not refl ect or absorb microwave energy, they are
ideal materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules
within the food to vibrate at an incredible rate
(2,450,000,000 times per second). Friction, created
by the vibration, produces heat energy which is
conducted throughout the food.
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE: Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested; heat one (1)
minute at High. If the container is microwave
ovensafe (transparent to microwave energy), the
container should remain comfortably cool, the water
in glass measure should be hot. If the container is
hot, it has absorbed some microwave energy and
should NOT be used. This test cannot be used for
plastic containers.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins should
not be used for heating or cooking food. Freezer
wrap should not be used as it is not heat resistant
and may melt. Paper towel, greaseproof paper and
bake paper may be safely used for short periods of
time for covering or lining.
Glass, Ceramic and China
Heat-Resistant glass cookware is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls,
loaf dishes, covered casseroles, oblong baking
dishes, pie plates and round or square cake dishes.
Examples of this type of cookware are Pyrex® and
Corningware®.
Dinnerware can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to
microwave use for dinnerware and serving pieces. If
dinnerware is marked ovenproof, it frequently is safe
to use in the microwave oven. However, to be sure,
check by conducting microwave dish test previously
mentioned.
Several types of glassware and dinnerware are
not recommended for use in the microwave oven.
Do not use dishes with metallic trim or containers
with metal parts. Do not use cups or mugs with
glued on handles, as they may fall off with continued
heating. Do not use delicate glassware. Although the
glassware may be transparent to microwave energy
the heat from the food may cause the glassware to
crack.
F00039M10QP_OI.indd 5F00039M10QP_OI.indd 52012-6-18 14:24:222012-6-18 14:24:22
– 6 –
Cookware and Utensils Guide
(continued)
Plastics
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on High power. These dishes, although not suitable
for extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags designed to withstand boiling,
freezing, or conventional heating are microwave
safe. Prepare bags according to manufacturer’s
directions. When cooking by microwave, DO NOT
use wire twist-ties to close bag. They can act as an
antenna and cause arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some disfi guration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from
you to avoid steam burns.
Loosen plastic but let dish stand, covered.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature, if the lid is removed fi rst. Cooking
should not be done in these containers since most
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Metal
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is refl ected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is fi nished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in
the microwave oven as arcing could occur.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is fi lled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells: Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the
wood to become dry and brittle.
F00039M10QP_OI.indd 6F00039M10QP_OI.indd 62012-6-18 14:24:222012-6-18 14:24:22
– 7 –
Cookware and Utensil Chart
Microwave Grill Oven Combination Steam/Micro Double Grill
Aluminium foil for shielding yes yes for shielding for shielding no
Ceramic Plate yes yes yes yes yes no
Browning Dish no no no no no no
Brown paper bags no no no no no no
Dinnerware
oven/microwave safe
non-oven/microwave safe
yes
yes
yes
no
yes
no
yes
no
yes
no
no
no
Disposable
paperboard containers yes* no yes* yes* no no
Glassware
oven glassware & ceramic
non-heat resistant
yes
no
yes
no
yes
no
yes
no
yes
no
no
no
Metal cookware no yes yes no yes no
Wire Rack no yes yes yes no no
Metal twist-ties no yes yes no yes no
Oven cooking bag yes no yes* yes yes no
Paper towels and napkins yes no no no no no
Plastic defrosting rack yes no no no yes no
Plastic dishes
microwave safe
non microwave safe
yes
no
no
no
no
no
no
no
yes
no
no
no
Microwave safe Plastic wrap
yes no no no not required no
Straw, wicker, wood yes no no no yes no
Thermometers
microwave safe
conventional
yes
no
no
yes
no
yes
no
no
yes
no
no
no
Waxed paper yes no no no not required no
Silicon bakeware yes* no yes* yes* yes* no
Double grill tray no no no no no yes
* Check manufacturers’ recommendation, must withstand heat.
F00039M10QP_OI.indd 7F00039M10QP_OI.indd 72012-6-18 14:24:222012-6-18 14:24:22
– 8 –
Feature Diagram
Ceramic Plate
Clean the glass ceramic plate after cooling.
Do not directly place the food on the glass ceramic plate. Place it on a container or container rack special
for the microwave oven.
Oven Air
Vents
Display
Window
Control Panel
• The control panels are
covered with removable
protective fi lm to prevent
scratches during shipping.
Small bubbles may
appear under this fi lm.
When this happens,
remove fi lm carefully.
(Hint - apply masking or
clear tape to an exposed
corner and pull gently to
remove.
Shelf Runners
(High/Low)
Evaporating Flume
Oven Window
Door Hinge
Never put the
fi nger in.
Caution
Label
Caution
Label
Identifi cation Plate
The model number
and serial number
are displayed here.
Door Safety
Lock System
Meul Label
Power Supply Cord
Power
Supply Plug
Pull Door Handle
Opening the door during cooking will stop the
cooking process without cancelling the program.
Cooking resumes as soon as the door is closed
and Start/Set Pad is pressed. The oven light
will turn on and stay on whenever the door is
opened. It is quite safe to open the door at any
time during a cooking program and there is no
risk of Microwave exposure.
Water Tank
1. The water tank must be installed in the middle of
the decorative plate.
2. Do not fi ll water above the full scale on the water
tank.
3. To avoid build-up, do not use hard water.
4. To avoid leakage, verify if the water tank is
correctly installed in place.
5. Please clean the water tank and the rubber cover
regularly.
6. Do not remove the rubber cover on the water
tank. Otherwise, the water tank may leak water.
Wire Rack
Do not use with metal metal
tray during MICROWAVE/
COMBINATION/
STEAM&MICRO
Ceramic Cover
1. Install over the evaporating channel.
2. After using steam function, do not touch the
ceramic cover to avoid scalding.
3. Clean after cooling down.
Note:
Please place one side written“
䉥䊝䊁
” face up.
Remove and fi ll the water tank
Glass Tray
1. Place in the direction of the
arrow.
2. Dragging the glass tray on
the oven window may cause
damage to the window.
3. Never insert on support shelf.
F00039M10QP_OI.indd 8F00039M10QP_OI.indd 82012-6-18 14:24:222012-6-18 14:24:22
– 9 –
Feature Diagram
(continued)
Feature Diagram
(Rear View)
Decorating Plate (Collector Pan)
1. Install the Decorating Plate by clipping
onto the rubber feet before using.
2. Clean and wipe dry after using.
3. After cleaning, re-install the plate by
clipping onto the rubber feet.
Oven Light:
Oven Light will turn on during cooking and also when door is opened.
NOTE:
The above illustration is for reference only.
Double Grill Tray
1. Do not place it on the oven window.
Otherwise, the oven window may be
damaged.
2. Place it on the tray fl ange when using.
3. When cooking food, place it in the
middle of wavy range of the double
grill tray, avoiding letting the food into
the groove around, so that food can’t
be completely baked.
Metal Tray
1. Place the metal tray on the
shelves.
2. Always use oven mits to remove
from the oven after using.
Stopper
External Oven Air Vents
F00039M10QP_OI.indd 9F00039M10QP_OI.indd 92012-6-18 14:24:232012-6-18 14:24:23
– 10 –
Control Panel
Start/Set Pad
One tap allows oven to begin
functioning. If door is opened
or Stop/Reset Pad is pressed
once during oven operation,
Start/Set Pad must again be
pressed to restart oven.
Beep Sound
When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the
unit does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the
end of any complete programme, the oven will beep fi ve times.
NOTE:
If an operation is set and Start/Set Pad is not pressed, after 6 minutes, the oven will automatically cancel
the operation. The display will revert back to clock or colon mode.
Backlight power-saving mode
The microwave oven enters the backlight power-saving mode, which means the white backlight is turned off,
under the following conditions:
1. No operation is carried out 5 seconds after the child lock is set or cancelled.
2. No operation and no door opening or closing occur for 5 seconds after powering on or after the blank
timer blinks in the display window.
Display Window
Micro Power Pad
(pg.14)
Combination Pad
(pg.25)
Steam & Micro
Power Pad (pg.15)
Double Grill/Grill
(pg.23-24)
Oven
(pg.21-22)
Auto Menu
(pg.27-28)
Sensor Reheat/
Steam Reheat
(pg.18, 20)
More/Less Pad
(pg.20)
Timer/Clock Pad
(pg.12, 34)
Steam Defrost Pad
(pg.16)
Stop/Reset Pad
Before cooking: One tap clears
all your instructions.
During cooking: One tap
temporarily stops the cooking
process. Another tap cancels
all your instructions and colon
or time of day appears in the
Display Window.
Timer/Menu/Weight/
Temp. Dial (pg. 11)
F00039M10QP_OI.indd 10F00039M10QP_OI.indd 102012-6-18 14:24:232012-6-18 14:24:23
– 11 –
Dial Features
TIME CHOICE
Rotate the dial clockwise to increase the cooking time and
rotate the dial counter-clockwise to decrease the cooking time.
MENU CHOICE
Dial can be rotated in either direction to select the Menus.
WEIGHT CHOICE
Rotate the dial clockwise to increase the weight and rotate the
dial counter-clockwise to decrease the weight setting.
TEMPERATURE CHOICE
Rotate the dial clockwise to increase the temperature and
rotate the dial counter-clockwise to decrease the temperature
setting.
NOTE:
The maximum programmable time using Time Dial is up to 90 minutes.
To help you operate the oven, the following numbers/symbols will appear in the display window.
Display Window
Number ( Time/Menu/Weight/
Temp. No.)
Power Level
More/Less Display
Grill Tray Display
Oven Tray Display
Wire Rack Display
Accessory Placement
Without Preheating Setting
Preheating Setting
Defrost Feature
Sensor Reheat Temperature
Steam Feature
3-Stage Display
Weight Display (kg/g)
Time Display
(Minute/Second)
Start Feature
Temperature Setting
Grill Feature
Oven Feature
Refill Water Setting
Micro power Feature
Temperature Display
F00039M10QP_OI.indd 11F00039M10QP_OI.indd 112012-6-18 14:24:242012-6-18 14:24:24
– 12 –
To Set Clock
You can use the oven without setting the clock.
E.g.: 10:35
1
Press
twice
The default number 12:00 will blink in the Display Window.
2
Enter hour number
Enter hour number using Time Dial.
Clock is a 12 hour display. There isn’t a.m. or p.m. setting.
3
Press
once
To verify your selection and the minute number will blink.
4
Enter minute number
Enter minute number using Time Dial.
5
Press
once
Colon stops blinking; time of day is entered and locked into Display Window.
NOTES:
1. Oven will not operate while number is still blinking.
2. To reset time of day, repeat step 1 through 5.
3. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00 not 13:00.
F00039M10QP_OI.indd 12F00039M10QP_OI.indd 122012-6-18 14:24:242012-6-18 14:24:24
– 13 –
To Use Child Safety Lock
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
You can set Child Safety Lock when colon or time of day is displayed.
NOTE:
To set or cancel child safety lock, Start/Set pad or Stop/Reset pad must be pressed 3 times within 10 seconds.
To set
Colon or time of day is displayed Press 3 times. Display Window
To cancel
Colon or time of day is displayedPress 3 times.Display Window
or
or
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
1
⁄
4
cup 60 ml
1
⁄
4
teaspoon 1 ml
1
⁄
3
cup 85 ml
1
⁄
2
teaspoon 2 ml
1
⁄
2
cup 125 ml 1 teaspoon 5 ml
2
⁄
3
cup 165 ml 2 teaspoons 10 ml
3
⁄
4
cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 20 ml
1
1
⁄
4
cups 310 ml 1
1
⁄
2
tbs 30 ml
1
1
⁄
2
cups 375 ml 2 tbs 40 ml
2 cups 500 ml 3 tbs 60 ml
3 cup 750 ml 4 tablespoons 80 ml
3
1
⁄
2
cups 875 ml
4 cups 1 litre
6 cups 1.5 litre
8 cups 2 litre
All recipes are tested using standard measurement that appear in the above chart.
F00039M10QP_OI.indd 13F00039M10QP_OI.indd 132012-6-18 14:24:242012-6-18 14:24:24
– 14 –
To Cook/Reheat/Defrost by
Micro Power and Time
This feature allows you to set the desired power and time for cooking by yourself.
1
Select Power Level
Press Micro Power pad until your desired
power level appears in the Display Window.
(see chart below)
Note: When selecting High on the fi rst stage, you can start from step 2.
2
Set Cooking Time
Select the cooking time by using the Time Dial.
(High: up to 30 minutes, other powers: up to 90 minutes for a single stage)
NOTE:
When cooking time is longer than 60 minutes, the time will appear in hours and minutes.
0 - 3 minute time counts up in 10 seconds. 3 - 8 minute time counts up in 30 seconds. 8 - 30 minute
time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.
3
Press
Cooking will start.
The time in the Display Window will count down.
For more than one stage cooking,
Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven
will beep twice between stages. (For further information, refer to page 26)
Micro Power:
The Micro Power Pad gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.
To select the correct power level for cooking different foods, refer to the chart below.
Press POWER LEVEL WATTAGE DISPLAY EXAMPLE OF USE
1x High 1000 W
Boil water. Cook fresh fruits, vegetables,
preserved fruit and candies.
2x Medium-High 800 W
Cook fish and seafood, meat, poultry, eggs and
cakes.
3x Medium 600 W
Cook cakes, stew food, and melt butter and
chocolate.
4x Medium-Low 400 W
Cook tough meat, stew soup and soften butter.
5x Defrost 300 W
Defrost meat, poultry or seafood.
6x Low 200 W
Keep food warm and soften ice cream.
NOTE:
After using the oven, the fan may rotate to cool the electric components and “COOL” appears in the display
window. If you cook using microwave, “COOL” will appear after micro cooking over 3 minutes. This is
perfectly normal, and you can take out the food from the oven while the fan operates.
E.g.: Med-High power 5'00"
F00039M10QP_OI.indd 14F00039M10QP_OI.indd 142012-6-18 14:24:252012-6-18 14:24:25
– 15 –
Steam & Micro Power Setting
Steam Shot Setting
This feature is a steam and microwave combined heating method by adjusting the settings.
1
Press
once
Press Steam & Power Level pad to select.
There is one level of Steam & Micro Power setting.
POWER LEVEL DISPLAY
Steam + Medium
2
Set cooking time.
Select the cooking time by using the Time Dial.(up to 15 minutes)
3
Press
.
The cooking time appears in the display window and begins to count down.
Notes:
1. Always pour the water into the tank before using.
2. If setting the function as the fi rst stage, it needs 30 seconds preheating.
3. No cover lid or plastic wrap when using this feature.
4. The temperature of evaporating channel will be very high just after using micro steam, please do not
touch it.
5. Always wipe the remaining water in the evaporating channel after cooling the cavity.
This feature allows you add steam during oven (without preheating) or grill setting (up to 3 minutes).
E.g.: Add 1 minute during oven.
Notes:
1. Always pour the water into the tank before use.
2. The original setting is still counting down when setting steam shot.
3. The setting time can not exceed the remaining cooking time.
4. If the lower grill heaters are working when setting steam shot function, the heaters have to be stopped a
while to keep the steam shot working normally.
5. Each time after adding 1 minute, you should finish your operation within 3 seconds.
oven proceeding.
Keep pressing for 2 seconds
and 1 minute will be added.
* If you want to add 3 minutes, press
Steam & Micro Power pad twice
again within 3 seconds after step 2.
( )*
E.g.: 5'00"
F00039M10QP_OI.indd 15F00039M10QP_OI.indd 152012-6-18 14:24:262012-6-18 14:24:26
– 16 –
This feature allows you to defrost meat, poultry and seafood by Defrost and time.
Press
Press 5 times to select Defrost.
(Deforst power level, refer to page 14)
Set time according to
chart on next page.
Defrosting by Steam Setting
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight.
1
Press
once.
2
Set Weight
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed
in kilograms and tenths of a kilogram (0.1 k
g
~ 3.0 k
g
). For best results, the minimun recommended
weight is 0.2 k
g
.
3
Press
The cooking time appears in the display window and begins to count down.
NOTE:
1. Pour water into the tank before defrosting.
2. The oven will beep once or twice during the total defrosting time. This indicates that food should
be turned, broken apart or removed. After attending to food, close door and press Start to resume
defrosting.
3. Steam will explode during defrosting. Do not cover or wrap.
4. "
" will appear and steam defrost function doesn't allow to use if the cavity is too hot. Use manual
setting instead of steam defrost.
Set the required weight by using Weight dial.
Defrosting by Micro Power
Please use plastic wrap or lids when defrosting. For further information, refer to next page.
step 1 step 2 step 3
E.g.: 1.0 k
g
F00039M10QP_OI.indd 16F00039M10QP_OI.indd 162012-6-18 14:24:262012-6-18 14:24:26
– 17 –
Defrosting Tips and Techniques
Preparation for Freezing:
1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.
2. Freeze meats, poultry and fi sh in packages with only 1 or 2 layers of food. To aid in separating layers,
place two pieces of wax paper between them.
3. REMOVE ALL AIR and seal securely.
4. LABEL package with type and cut of meat, date and weight.
5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer
maintained at -18 °C or lower).
Defrosting Technique:
1. Remove from wrapper and set on a defrosting rack in a dish on Glass Tray.
2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry,
fi sh and shellfi sh. Break apart stewing meat, chicken pieces and minced meat. Separate chops and
hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.
3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.
4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to
complete defrosting.
Defrosting Chart (by setting Micro Power at Defrost):
FOOD APPROX. TIME
(minutes per 500
g
)
INSTRUCTION
MEAT
Beef
Minced Beef
Roast: Topside
Beef Tenderloin
Chuck or Rump
Sirloin, rolled
Steak
Miscellaneous
Pork/Lamb
Roast
Chops
Ribs
6 - 8
7 - 9
7 - 9
7 - 9
7 - 9
5 - 7
6 - 8
7 - 9
5 - 7
5 - 7
Halfway through the defrost cycle, break apart
minced beef, separate chops and remove meat
that is defrosted.
Turn meat over two to three times during
defrosting.
Shield edges and unevenly shaped ends of
roasts halfway through the defrost cycle.
Large roasts may still be icy in centre. Let stand.
POULTRY
Chicken
whole
pieces
fi llets
Duck
Turkey
7 - 9
6 - 8
6 - 8
6 - 8
7 - 9
Turn poultry over two to four times during
defrosting. Halfway through the defrost cycle,
shield end of drumsticks, wings, breast bones
and ends of poultry with foil.
Break apart chicken pieces and remove small
pieces such as wings, which may be defrosted
before larger pieces.
Rinse poultry under cold water to remove ice
crystals. Let stand 5 to 10 minutes, before
cooking.
FISH & SHELLFISH
Fish Fillets
Whole Fish
Crabmeat
Lobster Tails
Sea Scallops
Green Prawns
7 - 9
6 - 8
5 - 7
5 - 7
5 - 7
5 - 7
Halfway through the defrost cycle, turn whole
fi sh or blocks of fi llets over. Also, break apart
prawns or scallops. Remove any pieces that are
defrosted.
Let stand, 5 to 10 minutes, before cooking.
F00039M10QP_OI.indd 17F00039M10QP_OI.indd 172012-6-18 14:24:272012-6-18 14:24:27
– 18 –
Sensor Reheat Setting
This feature can reheat food without setting power and time to the temperature you desire. The temperature
range is - 10 ~ 90 °C.
1
Press
once
Press once to select "Sensor Reheat" .
The default setting is 70 °C when plugging in. From the second time,
the default setting will be changed to previously setting if between 55 ~ 75 °C.
2
Select temperature
Set the desired temperature by using Temp. Dial. (- 10 ~ 90 °C)
3
Press
once.
After detecting for a period of time, press Sensor Reheat pad and the approximate current temperature
will appear in the display window for 3 seconds. (unnecessary step)
Notes:
1. "
" will be displayed if food temperature measured is higher than selected temperature.
2. After reheating, stir then serve.
3. The food must be put in the center of ceramic plate.
4. For the beverage, the reheat field is 1-4 cups (200 ml/cup). After reheating, stir carefully. Arrange the
containers as figure.
5. Cover food tightly with plastic wrap, otherwise, the fi nal temperature of food may be affected. If food is
only wrapped in plastic wrap (not in a container) ensure the seam overlap is placed underneath.
6. Food less than 100
g
can not be detected. Overheating may occur.
7. If the temperature of the cavity is too high, the sensor reheat feature can not be used. Display window
will display "
". The sensor reheat feature can not be used again until the oven cavity cools and " "
disappears.
8. The actual temperature maybe different from the required temperature. It depends on the cavity
temperature, the food density, the container, the placement of the food.
9. Avoid using straight-sided containers with narrow necks like bottles or jars when using Sensor Reheat.
1 cup 2 cups (Top View)
oven door
position
Container
4 cups3 cups
Plastic wrap
Food
E.g.: 45 °C
F00039M10QP_OI.indd 18F00039M10QP_OI.indd 182012-6-18 14:24:272012-6-18 14:24:27
– 19 –
Recommended Food Temperature for Sensor Reheat
To soften ice cream:
• The recommended
weight is 200-600
g
.
• Please remove the
cover before softening.
To reheat bread:
• The recommended
weight is 100-200
g
.
To reheat casserole type foods:
• The recommended weight is 100-600
g
.
• After reheating, stir.
To reheat baby food:
• The recommended weight
is 100-150
g
.
• Do not reheat in babies
bottles or jars.
• Stir thoroughly and check
the temperature carefully
before serving.
To reheat milk:
The recommended weight is 1-4
cups (200 ml/cup).
Refer to the note No. 5 on page 17.
To reheat milk:
• The recommended weight is
1-4 cups (200 ml/cup).
• Refer to the note No. 5 on
page 17.
To melt butter:
• The recommended weight is 100-250
g
.
• Before melting, cut into small size cubes.
Note:
The above food heating temperatures are intended for recommendation. When heating liquid beverage, the
temperature cannot exceed 60 °C. Otherwise, it will boil and splash.
F00039M10QP_OI.indd 19F00039M10QP_OI.indd 192012-6-18 14:24:282012-6-18 14:24:28
– 20 –
Steam Reheat Setting
This feature allows you to reheat rice, meal without setting power and time. The recommended weight is
100-600
g
.
1
Press
twice
Press twice to select "Steam Reheat" .
2
Optional press
Optional setting to increase or decrease fi nished temperature of
your food to adjust to your liking.
Press More/Less Pad once: More cooking with indication “+”
Press More/Less Pad twice: Less cooking with indication “ -”
Press More/Less Pad three times: Returns to average cooking result.
3
Press
.
The cooking time appears in the display window and begins to count down.
Reheat Rice
• It is suitable for reheating rice.
• Stir the rice and pour water into the tank before
reheatin
• Do not cover or wrap.
• Stir again before serving.
Notes:
1. This feature is only suitable for cooked food.
2. It is not suitable for reheating liquids.
3. Frozen foods can be reheated, but thick, dense foods are not suitable.
4. If the temperature of the cavity is too high, the steam reheat feature can not be used. The display
window will display "
". Steam reheat feature can not be used again until the oven cavity cools and
" " disappears.
5. While detecting, "_ _ _ _" will blink in the display window. After detecting, the cooking time appears in the
display window and begins to count down.
Plated Meal
• It is suitable for reheating meal.
• Stir the meal and pour water into the tank before
• reheating.
• Do not cover or wrap.
• Stir again before serving.
E.g.: Use more function
F00039M10QP_OI.indd 20F00039M10QP_OI.indd 202012-6-18 14:24:292012-6-18 14:24:29
– 21 –
To Cook on Oven by Time Setting
You can set the temperature from 100 to 220 °C. It is especially suitable for cooking cake and pizza. Place
the food on metal tray then select the temperature and time.
With Preheating:
1
Press
once to Select Oven Setting with preheating
The default temperature is 100 °C.
2
Select the desired temperature. (100 °C~220 °C)
Set the desired cooking emperature by using Temp. Dial.
3
Press
to preheat
Press once to start preheating.
After the oven is preheated, the oven will beep 3 times. Then open the door and
place the food into oven immediately.
4
Set Cooking Time
Set the desired cooking time by using Time Dial. (max. 90 minutes)
5
Press
The cooking time appears in the display window and begins to count down.
Placement of Metal Tray
When using the metal tray, please put metal tray directly on the high/low shelves.
E.g.: 150 °C
E.g.: 45'00"
Shelf Runners (high/low)
F00039M10QP_OI.indd 21F00039M10QP_OI.indd 212012-6-18 14:24:292012-6-18 14:24:29
– 22 –
Without Preheating:
1
Press
twice
The default temperature is 100 °C.
2
Select the desired temperature. (100 °C~220 °C)
Set the desired cooking emperature by using Temp. Dial.
3
Press
Press Set pad to verify the temperature.
4
Set Cooking Time
Set the desired cooking time by using Time Dial.
(up to 90 minutes)
5
Press
The cooking time appears in the display window and begins to count down.
Ferment Setting (For proving yeast dough)
1
Press
three time
The default oven temperature is 40 °C.
2
Set ferment time
Set desired ferment time by using Time Dial. (up to 90 minutes)
3
Press
The cooking time appears in the display window and begins to count down.
To Cook on Oven by Time Setting
(continued)
E.g.: 45'00"
E.g.: 150 °C
E.g.: 45'00"
F00039M10QP_OI.indd 22F00039M10QP_OI.indd 222012-6-18 14:24:292012-6-18 14:24:29
– 23 –
To Cook on Grill by Time Setting
Double Grill Setting
The double grill feature allows the upper and lower surfaces of food to be roasted by means of the particular
design of the double grill tray only. It is suitable for roasting all kinds of meat and seafood.
1
Press
once to select double grill function.
2
Set the cooking time.
Set the desired cooking time by using Time Dial. (max.90 minutes)
3
Press
The time in the display window will count down.
Placement of Double Grill Tray
When using the double grill tray, please put double grill tray directly on the high/low shelves.
Shelf Runners (high/low)
E.g.: 5'00"
F00039M10QP_OI.indd 23F00039M10QP_OI.indd 232012-6-18 14:24:302012-6-18 14:24:30
– 24 –
To Cook on Grill by Time Setting
(continued)
Single Grill Setting
There are three power levels for grill. When grilling, heat is radiated from two heaters. It is especially suitable
for thin slices of meat and seafood as well as bread and meal. It is needn't to preheat the oven before grill.
Place the sauced food on the wire rack and select the program and time, then press Start/Set pad. At the
half of the cooking time, please open the door and turn over the foods carefully then continue cooking.
1
Press
to Select Grill Setting
Press Double Grill/Grill Pad until the desired level appears in the Display Window. (see below chart)
Press Power Level Display Type of Food
2x Grill 1 (High)
Garlic Bread, Toast
3x Grill 2 (Medium)
Seafood
4x Grill 3 (Low)
Slice meat or ploultry
pieces
2
Set Cooking Time
Set the desired cooking time by using Time Dial. (max. 90 minutes)
3
Press
Cooking will start. The time in the Display Window will count down.
E.g.: Single Grill (High) 5'00"
F00039M10QP_OI.indd 24F00039M10QP_OI.indd 242012-6-18 14:24:302012-6-18 14:24:30
– 25 –
To Cook on Combination by Time Setting
There are three power levels for combination. It's a good way for roasting foods by combining microwave
and grill effectively. It's suitable for roasting poultry, meat and seafood. This function can ensure the foods
even cooking and keep the crispness of certain foods. Please open the door and turn over the foods when
half of the cooking time, then continue cooking.
1
Press
to Select Combination Setting
Press Combination Pad until the desired level appears in the Display Window. (see below chart)
Press Power Level Display Type of Food
1x Combination 1
(High)
Sea food, Puddings
2x Combination 2
(Medium)
Beef, Lamb
3x Combination 3
(Low)
Whole poultry
2
Set Cooking Time
Set the desired cooking time by using Time Dial. (max. 90 minutes)
3
Press
Cooking will start. The time in the Display Window will count down.
E.g.: Combination (High) 5'00"
F00039M10QP_OI.indd 25F00039M10QP_OI.indd 252012-6-18 14:24:312012-6-18 14:24:31
– 26 –
3-Stages Setting
Drain Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [Medium Power] 2 minutes, [Combination 1] 3 minutes and [Grill 1] 2 minutes.
NOTES:
1. When operating, two beeps will sound between each stage.
2. This feature is only available for Combination, Single Grill, Timer, Power, Steam&Micro Power function.
3. Steam & Micro Power feature can only be used once and can not be set with Grill and Combination.
1. Press 3 times to
set Medium Power
5. Press once to select Grill 1
3. Press once to set
Combination 1
2. Set as 2 minutes using
Time Dial.
4. Set as 3 minutes using
Time Dial.
6. Set as 2 minutes using
Time Dial.
7. Press once. The time will count
down at the fi rst stage in the display
window.
This feature allows you to drain the water in the pipe away into the evaporating fl ume after using steam
feature. Please dry it up after the cavity cools down.
Note:
1. This feature can be used up to 3 times in succession. For further use, please wait 10 minutes.
2. Ensure the tank is separated from the connection while using this feature. Otherwise, water in the tank
will also be drained into the evaporating fl ume.
When Colon or time of day appears in
the display window, keep pressing Steam
Defrost pad for 2 seconds to begin draining.
F00039M10QP_OI.indd 26F00039M10QP_OI.indd 262012-6-18 14:24:312012-6-18 14:24:31
– 27 –
To Cook Food Using Auto Cook Menu
This feature allows you to cook or reheat most of your favourite foods by setting the weight only. The oven
determines the power setting, then the cooking time automatically. Select the category of food and then just
enter the weight.
For menus 1-9, 11-16, 18-22, please operate as follows:
Without Preheating:
1
Press
Once
The menu number 1 appears in the Display Window.
2
Select desired menu number
Select desired menu number by using Menu Dial.
Note:
indicates the wire rack or double grill tray should be used during cooking and placement of them.
3
Press
Press Set pad to verify the selection.
4
Set Weight
Set serving/weight by using Weight Dial.
5
Press
The cooking time appears in the display window and begins to count down.
E.g.: auto menu 9
E.g.: 300
g
F00039M10QP_OI.indd 27F00039M10QP_OI.indd 272012-6-18 14:24:322012-6-18 14:24:32
– 28 –
To Cook Food Using Auto Cook Menu
(continued)
For menus 10, 17, please operate as follows:
With Preheating:
1
Press
Once
The menu number 1 appears in the Display Window.
2
Select desired menu number
Select desired menu number by using Menu Dial.
3
Press
Press Set pad to verify the selection.
4
Set Weight
Set serving/weight by using Weight Dial.
5
Press
to begin preheating
The beep will sound 3 times after preheating.
The oven will produce a 30 seconds long reminding sound after the door opening for
1 minute and 30 senconds and no food is put in. If still no food put in after the sound,
the oven will stop operating.
6
Put the food into the oven.
indicates the metal tray should be used during cooking and placement of them.
7
Press
The cooking time appears n the display window and begins to count down.
E.g.: auto menu 10
E.g.: 300
g
F00039M10QP_OI.indd 28F00039M10QP_OI.indd 282012-6-18 14:24:332012-6-18 14:24:33
– 29 –
To Cook Food Using Auto Cook Menu
(continued)
Number Memu Serving/Weight
Accessory and
Recommended Container
1 Vegetables 200
g
400
g
600
g
800
g
glass bowl with lid
2 Frozen Vegetables 200
g
400
g
600
g
800
g
glass bowl with lid
3 Rice 200
g
300
g
400
g
500
g
casserole without lid
4 Dried Ppasta 150
g
250
g
375
g
500
g
casserole without lid
5 Fresh Pasta 200
g
400
g
600
g
800
g
casserole without lid
6 Casserole 800
g
1200
g
1600
g
2000
g
casserole with lid
7 Steam Fish
120
g
250
g
375
g
500
g
dish without cover
8 Steam Frozen Fish
250
g
350
g
450
g
550
g
dish without cover
9 Jacket Potato 300
g
600
g
900
g
1200
g
glass tray + wire rack
10 Frozen Potato Products 500
g
750
g
1000
g
– metal tray on high shelf
11 Grill Chicken Pieces 400
g
600
g
800
g
1000
g
double grill tray on high shelf
12 BBQ Meat Pieces 200
g
400
g
––
double grill tray on high shelf
13 Roast Chicken 1400
g
1600
g
1800
g
2000
g
glass tray + wire rack
14 Roast Beef
800
g
1000
g
1200
g
1400
g
glass tray + wire rack
15 Roast Lamb
1400
g
1600
g
1800
g
2000
g
glass tray + wire rack
16 Roast Pork
1400
g
1600
g
1800
g
2000
g
glass tray + wire rack
17 Fresh Pizza 200
g
400
g
600
g
800
g
metal tray on low shelf
18 Frozen Pizza 300
g
400
g
500
g
600
g
double grill tray on high shelf
19 Fresh Crispy Top 250
g
500
g
1000
g
1500
g
bowl without lid
20 Frozen Crispy Top 400
g
600
g
800
g
1000
g
bowl without lid
21 Fruit Poached 250
g
500
g
750
g
1000
g
glass bowl without lid
22 Sponge Pudding
1 serv 2 serv 3 serv 4 serv pudding bowl
23 Clean The Cavity
Cleaning Functions24 Odour Removal
25 Clean The Evaporating Flume
Notes:
1. If the temperature of the cavity is so high, auto cook feature can not be used. Display window will appear
"
". Auto Cook feature can be used until the " " disappears.
2. Cook according to the following cooking method.
3. No. 23, NO.24 and No. 25 are not menu cooking. They are cleaning functions.
4. Fill the water tank before cooking when the display window shows steam feature "
".
F00039M10QP_OI.indd 29F00039M10QP_OI.indd 292012-6-18 14:24:342012-6-18 14:24:34
– 30 –
1. Vegetables (uses microwave only)
Suitable for cooking a variety of vegetables ranging
from root vegetables to green leafy vegetables.
Wash, peel and cut vegetables into serving size
pieces that are even in shape and size. Place into a
suitable size microwave-safe container. Cover with a
lid and place onto the base of the oven. Select Auto
Menu 1. Select the weight of vegetable, then press
Start. Stir or re-arrange when beep during cooking.
2. Frozen Vegetables (uses microwave only)
Suitable for all frozen vegetable varieties that have
been pre-blanched prior to being frozen. Remove
from packaging and place into a suitable sized
microwave safe container. Cover with a lid and place
onto the base of the oven. Select Auto Menu 2,
select the weight of vegetables, then press Start. Stir
or re-arrange when beep during cooking.
3. Rice (uses microwave only)
Suitable for cooking white rices including short grain,
long grain, jasmine and basmati.
Place washed rice with recommended amount of
cold tap water into a suitable sized microwave-safe
container. See chart below for quantities.
Rice Tap Water size
200
g
(1 cup) 350 ml 2 litre
300
g
(1
½
cups) 500 ml 2.5 litre
400
g
(2 cups) 600 ml 3 litre
500
g
(2 ½ cups) 700 ml 3.5 litre
Do not cover. Place onto the base of the oven.
Select Auto Menu 3, then select the weight of rice,
then press Start. Stir rice when beep during cooking.
Allow standing for 5 minutes after cooking for all
liquid to be absorbed.
4. Dried Pasta (uses microwave only)
Use for cooking a variety of dried pastas such as
spaghetti, fettuccine, tagliatelle, macaroni, penne,
spiral and various pasta shapes.
Place the pasta into a suitable sized microwave safe
container with boiling water. See chart below.
Pasta Qty Boiling Water Dish size
150
g
1 litre 3 litres
250
g
1.25 litres 3 litres
375
g
1.5 litres 3.5 litres
500
g
2 litres 4 litres
Do not cover. Place onto the base of the oven.
Select Auto Menu 4, then select the weight of the
pasta, then press Start. Stir pasta when beep during
cooking. Allow pasta to stand for 5 minutes after
cooking if required then drain.
5. Fresh Pasta (uses microwave only)
Use for cooking fresh pasta varieties such as
tagliatelle, fettuccine, ravioli, agnolotti and tortellini.
Place the pasta into a suitable sized microwave-safe
container with boiling water. See chart below.
Pasta Qty Boiling Water Dish Size
200
g
1 litre 3 litres
400
g
1.25 litres 3 litres
600
g
2.0 litres 3.5 litres
800
g
2.5 litres 4 litres
Do not cover. Place onto the base of the oven.
Select Auto Menu 5, then select the weight of the
pasta, then press Start. Stir pasta when beep during
cooking. Allow pasta to stand for 5 minutes after
cooking if required then drain.
6. Casserole (uses microwave only)
Suitable for cooking a variety of meat, chicken and
vegetable based casseroles. For best results follow
the guide below for quantities. Refer to recipe section
for ideas.
Total
Weight
Meat
Qty
Vegetable
Qty
Stock Liquid
Qty
800
g
400
g
200
g
200 ml
1200
g
600
g
300
g
300 ml
1600
g
800
g
400
g
400 ml
2000
g
1000
g
500
g
500 ml
Place all ingredients into a heat-proof and
microwave-safe container. Cover with a lid. Place
onto the base of the oven, Select Auto Menu 6, then
select the total weight of the casserole, and then
press Start. Stir when beep during cooking.
Note: total weight equals weight of meat plus
vegetables plus liquid.
7. Steam Fish (uses microwave + steam)
Suitable for most varieties of fi sh fi llets, steaks
and cutlets. Place the fi sh in a single layer with
any seasonings or fl avourings in a suitable sized
microwave safe dish. Using a toothpick, gently pierce
the fi sh at 2 cm intervals to prevent fl esh bursting
during cooking. Do not cover. Place dish onto the
base of the oven.
Fill the water tank before cooking.
Select Auto Menu 7, then select the weight of the
fi sh, and then press Start. When beep, turn fi sh over
during cooking.
To Cook Food Using Auto Cook Menu
(continued)
F00039M10QP_OI.indd 30F00039M10QP_OI.indd 302012-6-18 14:24:342012-6-18 14:24:34
– 31 –
8. Steam Frozen Fish (uses microwave + steam)
Suitable for most varieties of raw fi sh fi llets, steaks
and cutlets that have been frozen in individual
portions. Place the fi sh in a single layer with any
seasonings or fl avourings in a suitable sized
microwave safe dish. Do not cover. Place dish onto
the base of the oven.
Fill the water tank before cooking.
Select Auto Menu 8, then select the weight of the
fi sh, and then press Start. When beep, turn fi sh over
during cooking.
9. Jacket Potato (uses combination + grill)
Suitable for cooking whole potatoes with their skin
left on. Choose medium sized potatoes weighing
approximately 150
g
each.
Wash and scrub potatoes and dry well. Brush with
oil and sprinkle with salt. Place directly onto the wire
rack set on the glass tray. Select Auto Menu 9, then
select the weight of the potatoes then press Start.
When beep, turn potato over during cooking.
10. Frozen Potato Products (uses oven)
Use for cooking frozen pre-cooked potato products
like wedges, chips, gems, etc.
Select Auto Menu 10, then select the weight of the
food, then press Start to preheat the oven.
Spread the frozen product in a single layer onto the
metal tray. When the oven is preheated, place the
metal tray onto the higher shelf support. Close door
and press Start.
11. Grill Chicken Pieces (uses double grill)
Suitable for most cuts of chicken pieces. Pieces can
be marinated or plain.
Place marinated chicken pieces on the double grill
tray and put the tray on the higher shelf. Select Auto
Menu 11, then select the weight of the food, then
press Start. Do not use plastic wrap or lid.
12. BBQ Meat Pieces (uses double grill)
Allow you to roast meat skewer, chicken pieces or
seafood.
Place the food on the double grill tray on the higher
shelf. Select Auto Menu 12, then select the weight of
the food, then press Start. Do not use plastic or lid.
13. Roast Chicken
(uses combination + grill + steam)
Use for roasting whole chickens that are unstuffed.
Wash and dry chicken, truss or tie legs.
Brush the surface of the skin with butter or oil and
sprinkle with seasoning if desired. Place chicken
back-side down onto the wire rack and place onto
the glass tray. Place ensemble onto the base of the
oven.
Fill the water tank before cooking.
Select Auto menu 13, then select the weight closest
to the actual weight of the chicken, and then press
Start. Turn and baste the chicken when beep during
cooking. Do not use plastic wrap or lid.
Note: small sized chickens with stuffi ng can be
cooked using the setting one weight higher than
the actual weight. For example. To cook a 1400
g
chicken that has stuffi ng, use the 1600
g
setting even
though the total weight of the chicken with stuffi ng is
1400
g
.
14. Roast Beef
(uses combination + microwave + steam)
Suitable for roasting joints of beef such as rump,
bolar, fi llet, topside, rib eye. Choose roasting pieces
that are even in shape and if boneless have been
rolled and tied. Brush with oil and seasonings.
Fill water tank before cooking.
Place fat side down on the wire rack set on the glass
tray. Place ensemble onto the base of the oven.
Select Auto Menu 14 , then select the weight closest
to the weight of the piece, and then press Start. Turn
beef when beep during cooking. Do not use plastic
wrap or lid.
15. Roast Lamb (uses combination + grill + steam)
Suitable for roasting joints of lamb, legs, boned and
rolled loin, rack of lamb and shoulder roasts.
Brush roast with oil and seasonings and place fat
side down onto the wire rack set on the glass tray.
Place ensemble onto the base of the oven.
Fill water tank before cooking.
Select Auto Menu 15, then select the weight closest
to the weight of the piece, and then press Start. Turn
lamb when beep during cooking. Do not use plastic
wrap or lid.
16. Roast Pork (uses combination + grill + steam)
Suitable for roasting joints of pork, leg, boned and
rolled loin, rib roast and shoulder.
Fill water tank before cooking.
Score rind, brush with lemon juice and rub liberally
with salt. Place roast rind side up onto the wire rack
set on the glass tray. Place ensemble onto the base
of the oven.
Select Auto menu 16, then select the weight closest
to the weight of the meat , and then press Start. Turn
lamb when beep during cooking. Do not use plastic
wrap or lid.
To Cook Food Using Auto Cook Menu
(continued)
F00039M10QP_OI.indd 31F00039M10QP_OI.indd 312012-6-18 14:24:342012-6-18 14:24:34
– 32 –
17. Fresh Pizza (uses oven)
Use for cooking fresh pizza either purchased or
home made.
Select Auto Menu 17, then select the weight of the
pizza (total weight of base plus topping ingredients).
See chart below for quantities.
Total Dough Ingredients
200
g
100
g
100
g
400
g
200
g
200
g
600
g
300
g
300
g
800
g
400
g
400
g
Press Start to preheat the oven. Place assembled
pizza on the metal tray. When the oven is preheated,
place the metal tray onto the lower shelf support.
Close door and press Start.
18. Frozen Pizza (uses double grill)
Allow you to bake frozen pizza. Place pizza on the
double grill tray on the higher shelf.
Select Auto Menu 18, then select the weight of the
pizza (total weight of base plus topping ingredients).
Press Start. Do not use plastic wrap or lid.
Notes: No need to use aluminum foil or grease.
19. Fresh Crispy Top
(uses combination + microwave + grill + steam)
Use for heating and crisping the top of foods like
pasta bake, macaroni cheese, cottage pie and
lasagne.
All foods must be pre-cooked and cold. If in a foil
container, transfer to a similar sized heatproof
container. Do not cover and place onto the base of
the oven.
Fill the water tank before cooking.
Select Auto Menu 19, then enter the weight of the
food (excluding the dish), and then press Start.
20. Frozen Crispy Top (uses microwave + grill)
Use for heating and browning the top of frozen
purchased savoury dishes like macaroni cheese,
shepherds pie and lasagne.
All foods must be pre-cooked and frozen. If in a
foil container, transfer to a similar sized heatproof
container. Do not cover and place onto the base of
the oven.
Select Auto Menu 20, then enter the weight of the
food, and then press Start. Allow standing for 2
minutes. Ensure food is hot before consuming.
21. Fruit Poached (uses microwave only)
Use for cooking fruits that would usually be stewed
or poached. Suitable for fruits such as rhubarb,
apples, stone fruits, pears, fi gs, pineapple, kiwi fruit
and berries.
Trim and cut fruit into even sized pieces. Place into
a microwave safe container. See chart below for
quantities.
Fruit Water Sugar
250
g
125 ml ¼ cup
500
g
250 ml ½ cup
750
g
375 ml ¾ cup
1000
g
500 ml 1 cup
Stir to dissolve sugar. Spices can be added if
desired. Do not cover.
Place dish onto the base of the oven. Select Auto
Menu 21, then select the weight of the fruit, and then
press Start. When beep, stir during cooking.
22. Sponge Pudding (uses microwave + steam)
For cooking individual steamed sponge puddings.
Use packet mixes available from supermarkets or
individual recipes. Not suitable for heavy fruit type
puddings. See chart below for 4 serv quantities.
jam 2 tablespoons
butter 100
g
caster sugar ⅔ cup
eggs 2
self rasing fl our ¾ cup
milk ¼ cup
Fill water tank before cooking.
Spoon jam into bottom of pudding bowl. Cream
butter and sugar in a separate bowl until light and
fl uffy. Add eggs (one at a time), beating well after
each addition. Fold in fl our alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and place pudding bowl onto the base of the
oven. Select Auto Menu 22, then select the number
of serves, and then press Start. Allow standing for 5
minutes before turning out.
To Cook Food Using Auto Cook Menu
(continued)
F00039M10QP_OI.indd 32F00039M10QP_OI.indd 322012-6-18 14:24:342012-6-18 14:24:34
– 33 –
Cleaning Setting
To clean the cavity:
This feature is available when the cavity is built up with fat or grease (30 minutes is needed).
1
Press
once.
2
Select Menu number "23"
Turn Menu Dial until "23" appears in the display window.
3
Press
The cooking time appears in the display window and begins to count down.
Notes:
1. Full the tank with water before using.
2. After cleaning, open the door and wipe with a damp cloth.
To remove the odour:
This feature is suitable for cleaning the particular smell from the microwave oven. (20 minutes is needed)
1
Press
once.
2
Select Menu number "24"
Turn Menu Dial until "24" appears in the display window.
3
Press
The cooking time appears in the display window and begins to count down.
To clean the evaporating fl ume:
This feature is available when the evaporating fl ume has sediment (30 minutes is needed).
Preparing the detergent: Dilute 2
g
citric acid into 20 ml water, then pour them into the fl ume.
1
Press
once.
2
Select Menu number "25"
Turn Menu Dial until "25" appears in the display window.
3
Press
The cooking time appears in the display window and begins to count down.
Notes:
1. After cleaning, open the door and clean the ceramic cover with water.
2. Dry up the remaining liquid in the fl ume.
3. When it doesn't have citric acid, it can be substituted with lemon juice.
F00039M10QP_OI.indd 33F00039M10QP_OI.indd 332012-6-18 14:24:342012-6-18 14:24:34
– 34 –
To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute
or 10 seconds timer or program delay start.
To Use as a Kitchen Timer
To Set Standing Time
To Set Delay Start
NOTES:
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display
Window will continue to count down.
2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to
prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in
the starting temperature could cause inaccurate results and/or food may deteriorate.
3. When using Standing time or Delay Start, it’s up to 2 Power stages.
Press once. Set desired amount of time.
(up to 90 minutes)
Press Start.
Time will count down
without oven operating.
Set desired amount
of standing time.
(up to 90 minutes)
Press Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
Press once.
Set the desired
cooking programme.
(see Page 14)
Press Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
Set the desired
cooking programme.
(see Page 14)
Set desired amount
of delay time.
(up to 90 minutes)
Press once.
F00039M10QP_OI.indd 34F00039M10QP_OI.indd 342012-6-18 14:24:352012-6-18 14:24:35
– 35 –
Care of your Microwave Oven
Turn the oven off and remove the power plug from the wall socket before cleaning.
Notes:
1. When using the Grill or cooking in the Combination 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 diffi cult to clean later.
2. After Grill, Combination 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.
A steam cleaner is not to be used for cleaning.
3. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could
adversely affect the life of the appliance and possibly result in a hazardous situation.
4. When it becomes necessary to replace the oven light, please consult the service center specifi ed by
Panasonic.
If steam accumulates inside or
around the outside of the oven
door, wipe with a soft cloth. This
may occur when the microwave
oven is operated under high
humidity conditions and in no
way indicates malfunction of the
unit.
The outside oven surfaces should be
cleaned with a damp cloth. To prevent
damage to the operating parts inside
the oven, water should not be allowed
to seep into the ventilation openings.
Always clean the Ceramic
Plate after cooling down with
a mild detergent and wipe to
dry.
Keep the inside of the oven
clean. When food splatters or
spilled liquids adhere to oven
walls, wipe with a damp cloth.
Mild detergent may be used if
the oven gets very dirty. The use
of harsh detergent or abrasives
is not recommended.
Do not allow the Control Panel to
become wet. Clean with a soft,
damp cloth. Do not use detergents,
abrasives or sprayon cleaners on
the Control Panel. When cleaning
the Control Panel, leave oven
door open to prevent oven from
accidentally turning on. After
cleaning press Stop/Reset pad to
clear display window.
Always clean the Ceramic Cover with
a mild detergent to avoid obstruction.
Clean the cover after the oven cools
down. After using the steam function
and the oven is cooling down, dry up the
water in the evaporating Flume.
Always keep the tank clean.
After using the steam function,
dry up the water in the decorating
plate and clean, then re-install the
plate back to the rubber feet.
After using, clean it with a mild
detergent or dishwasher.
Wire Rack Double Grill Tray Metal Tray Glass Tray
F00039M10QP_OI.indd 35F00039M10QP_OI.indd 352012-6-18 14:24:352012-6-18 14:24:35
– 36 –
PROBLEM
POSSIBLE CAUSE
REMEDY
Demonstration mode is designed for retail store display. Cooking and other functions will not operate during
the demonstration mode. If it seems there is a problem with the oven, contact an authorized Service Centre.
Oven will not turn on.
The oven is not plugged in
securely.
Remove plug from outlet, wait 10
seconds and re-insert.
Circuit breaker or fuse is tripped
or blown.
Reset circuit breaker or replace
fuse.
There is a problem with the
outlet.
Plug another appliance into the
outlet to check if the outlet is
working.
Oven will not start cooking.
Start/Set Pad was not pressed
after programming
Press Start/Set Pad.
Another program has already
been entered into the oven.
Press Stop/Reset Pad to cancel
the previous program and
program again.
The program has not been
entered correctly.
Program again according to the
Operating Instructions.
Stop/Reset Pad has been
pressed accidentally.
Program oven again.
The door is not closed
completely.
Close the oven door securely.
“ ” appears in the display
window.
The cavity is overheated. Operate again after it cools down.
"U14" appears in the display
window.
The water tank is empty. Full it with water.
The word “ ” appears in
the Display Window.
The Child Lock was activated by
pressing Start/Set Pad 3 times.
Deactivate Lock by pressing
Stop/Reset Pad 3 times.
" " appears in the display
window.
The oven is under
demonstration mode.
Press Micro Power pad once,
Start/Set pad 4 times and Stop/
Reset pad 4 times.
“H97”, “H98” or “H00”
appears in the display
window.
The display indicates a problem
with microwave generation
system.
Contact the specifi ed service
centre.
Before Requesting Service
F00039M10QP_OI.indd 36F00039M10QP_OI.indd 362012-6-18 14:24:352012-6-18 14:24:35
– 37 –
Before Requesting Service
(continued)
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
Some radio and TV interference might occur when you cook with the
microwave oven. This interference is similar to the interference caused
by small appliances such as mixers, vacuums, hair dryers, etc. It does
not indicate a problem with your oven.
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
During cooking, steam and warm air are given off from the food. Most
of the steam and warm air are removed from the oven by the air which
circulates in the oven cavity. However, some steam will condense on
cooler surfaces such as the oven door. This is normal.
I accidentally ran my
microwave oven without
any food in it.
Running the oven empty for a short time will not damage the oven.
However, we do not recommend this.
There are humming and
clicking noises from my
oven when I cook by
Combination.
These noise occur as the oven automatically switches from microwave
power to Grill, to create the Combination setting. This is normal.
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.
Noise comes from fl ume. When using Steam Shot, Steam Defrost or some auto menus, steam
will be made from water tank, then transfer to fl ume. The water fl ow and
heated can make this noise.
Technical Specifi cations
Power Supply: 230 - 240 V, 50 Hz
Power Consumption*: Microwave 4.5 A 1080 W
Heater 5.5 A 1380 W
Combination 7.7 A 1840 W
Power Requirement: (Maximum) 6.4 A 1520 W
Output*: Microwave 1000 W
Heater 1300 W
Outside Dimensions (W x H x D): 529 mm (W) x 340 mm (H) x 475 mm (D)
Oven Cavity Dimensions (W x H x D): 338 mm (W) x 204 mm (H) x 336 mm (D)
Overall Cavity Volume: 27 L
Operating Frequency: 2450 MHz
Uncrated Weight: Approx. 15 k
g
* IEC Test Procedure
Specifi cations subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the
identifi cation plate on the microwave oven.
F00039M10QP_OI.indd 37F00039M10QP_OI.indd 372012-6-18 14:24:352012-6-18 14:24:35
– 38 –
Panasonic Warranty
F00039M10QP_OI.indd 38F00039M10QP_OI.indd 382012-6-18 14:24:352012-6-18 14:24:35
– 39 –
Quick Guide to Operation
Feature How to Operate
To Set Clock
(
page 12)
Twice Once Once
To set hour (12-hour) To set minute
To Set/Cancel Child
Safety Lock
(
page 13)
To set
3 times.
Display
To cancel
3 times.
Display
To Cook/Reheat/
Defrost by Micro
Power and Time
Setting
(
page 14)
Press once to 6
times to set power.
OnceSet Time.
To Set Steam &
Micro Power
(
page 15)
Once
OnceSet Time.
To Use Steam Shot
(
page 15)
During oven (without
preheating) or grill
Press 2 seconds to set
1 minute steam
( )
Press once or twice in 3
seconds after step 2 to
add 1~2 minutes steam
(If necessary)
To Use Steam
Defrost
(
page 16)
Once
Once
Set Weight.
To Use Sensor
Reheat
(
page 18)
Once
OnceSet Temp.
To Use Steam
Reheat
(
page 20)
Twice
OnceOptional
(If necessary)
F00039M10QP_OI.indd 39F00039M10QP_OI.indd 392012-6-18 14:24:392012-6-18 14:24:39
– 40 –
To Use Oven
(
page 21-22)
Once Once Once
Set temperature
Set Time
With Preheating:
After preheating
Put the food
into the oven
Twice Once Once
Set temperature
Set Time
Whitout Preheating:
3 times
OnceSet Time.
Ferment:
To Use Double Grill
(
page 23)
Once
OnceSet Time.
To Use Grill
(
page 24)
Press twice to 4
times to set power
OnceSet Time.
To Use Combination
(
page 25)
Press once to 3
times to set power
OnceSet Time.
To Use Auto Cook
(
page 27-28)
Once Once Once
Set desired menu
number
Set serving/
weight
Menu 1-9, 11-16, 18-22
After preheating
Put the food
into the oven
Once Once
OnceOnce
Set desired menu number Set serving/weight
Menu 10, 17
Quick Guide to Operation
(continued)
F00039M10QP_OI.indd 40F00039M10QP_OI.indd 402012-6-18 14:24:392012-6-18 14:24:39
– 41 –
Quick Guide to Operation
(continued)
To Use as a Kitchen
Timer
(
page 34)
Once
Once
Set Time
To Set Standing
Time
(
page 34)
Set Time.Once Once
Set the desired
cooking programme.
(see Page 14)
To Set Delay Start
(
page 34)
Set Time.Once Once
Set the desired
cooking programme.
(see Page 14)
F00039M10QP_OI.indd 41F00039M10QP_OI.indd 412012-6-18 14:24:402012-6-18 14:24:40
– 42 –
Microwave Recipe Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
fast and even cooking. Some of these techniques
are similar to those used in conventional cooking,
but because microwaves produce heat very quickly
these following techniques are extremely important.
It’s a must for you to be familiar with the following
tips.
Food Characteristics
Size and Quantity
Small portions cook faster than large portions.
As you increase the quantity of food you put into
the microwave oven, you must also increase your
cooking time. The microwave oven has the same
power regardless of quantity; thus the power is
divided between more items and so it takes longer to
cook.
As a general guide, if you double the quantity of food
suggested in the recipe, add half the time suggested
again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate
for irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and the meat next to
these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
Food Characteristics
Oven
Grill
Double Grill
Combination
Auto Menu
Steam
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 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.
F00039M10QP_CB.indd 42F00039M10QP_CB.indd 422012-6-18 13:55:362012-6-18 13:55:36
– 43 –
Microwave Recipe Techniques
Techniques for Preparation
Covering
Covering food minimizes the microwave cooking
time.
Because microwave cooking is done with time and
not direct heat, the rate of evaporation cannot be
easily controlled. However, this can be corrected by
using different materials to cover dishes. Plastic wrap
is the best substitute for a lid as it creates a tighter
seal and so it retains more heat and steam. Wax
paper and paper towels hold the heat in but not the
steam. These materials also prevent splattering. Use
a paper towel, wax paper or no cover when steam is
not needed for tenderising.
Browning
Meats and poultry, when cooked longer than 10 to
15 minutes, will brown from their own fat. Foods
cooked for shorter periods of time can be aided with
the help of a browning sauce, worcestershire sauce
or soy sauce. Simply brush one of these sauces over
meat or poultry before cooking. Baked goods do not
need long cooking time and therefore, do not brown.
When cakes or cupcakes are iced, no one will notice
the visual difference. For cakes or cupcakes, brown
sugar can be used in the recipe in place of caster
sugar or the surface can be sprinkled with dark
spices before baking.
Standing Time
The moisture molecules continue to vibrate in
the food when the microwave oven has turned
itself off. After all, the molecules were vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves whether in or
outside your microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to fi nish cooking.
The amount of standing time varies with the size
and density of the food. In meat cookery, the internal
temperature will rise between 5 °C and 10 °C if
allowed to stand covered for ten to fi fteen minutes.
Casserole and vegetables need shorter standing
time, but this time is necessary to allow foods to
complete cooking in the centre without overcooking
on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the fi rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, time are reduced considerably.
For example, a chicken which takes 1 hour to cook
in a moderate oven will take 15 to 20 minutes on
Medium-High Power 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 fi nish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
to two thirds, e.g. 1 cup (250 ml) should be reduced
to
1
⁄
2
cup (125 ml).
• Add more thickening such as fl our or cornfl our to
sauces and gravies if you do not reduce the liquid.
• Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
• Do not salt meats, poultry or vegetables before
cooking; otherwise, they will toughen and dry out.
• If one ingredient takes longer to cook than the
others, pre-cook it in the microwave oven fi rst.
Onion, celery and potato are examples.
• When cooking meat or vegetables, omit any oil or
fat that would have been used in a conventional
recipe for browning.
• Reduce leavening agents for cakes by one quarter
and increase liquids by one quarter.
• Biscuits require a stiff dough. Increase fl our by
about 20 percent. Substitute brown sugar for white
sugar and use biscuit recipes that have dark spices
or require icing. Because of the short cooking time,
biscuits don’t have time to brown. Chill dough for
half an hour before baking. This produces a crisper
biscuit. Bake biscuits on a glass tray lined with
greaseproof paper.
• Since microwaves penetrate foods about two
centimetres from the top, bottom and sides,
mixtures in round shapes and rings cook more
evenly. Corners receive more energy and may
overcook.
• Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on
a conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casserole, stews, baked chicken,
fi sh and vegetable dishes. The results from foods
such as grilled meats, cooked souffl es or two-crust
pies could be less than satisfactory. Never attempt to
deep fry in your microwave oven.
F00039M10QP_CB.indd 43F00039M10QP_CB.indd 432012-6-18 13:55:382012-6-18 13:55:38
– 44 –
Microwave Recipe Techniques
Menu Planning for Microwave Cooking
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need
last minute cooking or attention at the same time.
The special features of microwave cookery make
it easy to serve meals with everything piping hot.
Cooking of some foods may be interrupted while you
start others, without harming the nutritional value or
fl avour of either.
A recipe which requires standing time can be
microwaved fi rst and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefl y before serving.
It does take some experience and time to cook with
confi dence. Microwaves are fast so you will have to
do some experimenting. You might fi nd you will use
your conventional range in conjunction with your
microwave oven. For example, while cooking the
roast in the microwave oven, you can be cooking the
vegetables and gravy on the range top. This can also
be done the other way around. Prepare your meals
as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices,
stock and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get a
bit behind time. Don’t worry. Dinner servings may be
suitably reheated on Medium-High, 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, caulifl ower, beans and peas in
another. Sprinkle greens with water. Cover with a lid
or plastic wrap. Cook on High for cooking times refer
to vegetables cooking chart on page 47. 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.
Increasing & Decreasing Recipes
Increasing
• To increase a recipe from 4 to 6 servings, increase
each ingredient listed by half.
• To increase a recipe from 4 to 8 servings, double
each ingredient listed.
• For larger quantities of a recipe, a large dish should
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
• Make sure to cover, stir or rearrange food as
directed in the recipe and always check the food
during cooking.
• Increase standing times by 5 minutes per 500
g
.
• Use the same Power Level recommended in the
original recipe.
• Increase the cooking times by:
1
⁄
3
of original cooking
time for 6 servings; and an extra
1
⁄
2
of original
cooking time for 8 servings.
Decreasing
• To decrease a recipe from 4 to 2 servings, decrease
each ingredient listed by half.
• For small quantities, a small dish should be used.
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
• Use the same Power Level recommended in the
original recipe.
• Decrease the cooking times by
1
⁄
2
to
2
⁄
3
of the
original cooking time.
Cooking for One
• To decrease a recipe from 4 to 1 serving, quarter
each ingredient listed.
• A smaller dish should be used, making sure that the
dish is still large enough to prevent the recipe from
boiling over.
• Use the same Power Level recommended in the
original recipe.
• Quarter the original cooking times, then add extra
time, if needed.
• Make sure to cover, stir or rearrange food as
directed in original recipe and always check the
food during cooking.
Converting Recipes from Other Sources
When the recipe is written with a wattage different
than your oven, adjust the cooking time by
approximately 10% per 100 watts, e.g. 10 minutes
would be adjusted by 1 minute. Alternately, adjust
the power level by one level. If your wattage is
higher than the recipe: (1) Adjust time downward or
(2) Adjust power level downward. If your wattage is
lower than the recipe:
(1) adjust time upward or (2) adjust power level
upward (when possible).
F00039M10QP_CB.indd 44F00039M10QP_CB.indd 442012-6-18 13:55:382012-6-18 13:55:38
– 45 –
Breakfast Basics
B
ACON
Serves: 1 to 2
Ingredients:
2 rashers bacon
Method:
Place rashers between two sheets of paper towel on
a dinner plate. Cook on High for 2 to 2½ minutes.
B
ACON AND
E
GG IN A
C
UP
Serves: 1
Ingredients:
2 slices bacon
1 × 60
g
egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets
of paper towel cook on High for 1 to 2 minutes.
Wrap bacon around the inside of a 1-cup remekin
dish. Crack egg into centre of dish and pierce with
tooth pick. Cover and cook on Medium for 50 to 70
seconds. Sprinkle with grated cheese.
M
UESLI
Makes: 4 cups
Ingredients:
⅓ cup honey
2 tablespoons butter
2 cups rolled oats
½ cup unprocessed bran
½ cup shredded coconut
⅓
cup nuts, chopped
⅓ cup sunfl ower seeds
½ cup dried mixed fruit
Method:
Warm honey and butter in a large dish on High
for 1 to 1½ minutes. Add dry ingredients and mix
well. Cook on High for 5 to 6 minutes, stir halfway
through cooking. Stir in dried fruit and allow to cool
completely before storing in an airtight container.
C
HEESY
H
AM
O
MELETTE
Serves: 1 to 2
Ingredients:
3 eggs, separated
2 tablespoons milk
salt and pepper
¼
cup grated cheese
50
g
ham, cut into strips
1 green onion, fi nely sliced
butter for greasing
Method:
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 spring onion. Place
onto a well greased dinner plate. Cook on Medium
for 4 to 5 minutes. Stand for 2 minutes before folding
in half to serve.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 × 60
g
eggs
½ cup hot tap water
dash of vinegar
pinch of salt
Method:
Place ¼ cup of water, dash of vinegar and pinch of
salt into 2 small ramekin dishes or small glass bowls.
Cook water on High for 1½ minutes. 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 Medium-High for 40 to 60
seconds.
Stand covered for 1 minute before serving.
Note: The size of the egg will alter cooking time.
CAUTION!
Bolled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Bacon
F00039M10QP_CB.indd 45F00039M10QP_CB.indd 452012-6-18 13:55:392012-6-18 13:55:39
– 46 –
Breakfast Basics
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
2 × 60
g
eggs
2 tablespoons milk
pinch salt
Method:
In a 1-litre dish, beat eggs lightly with a whisk. Add
milk and salt and whisk until well combined. Cover
dish with plastic wrap and cook on Medium-High for
1 minute. Stir eggs and cook for a further 1 to 1½
minutes. Stand covered for 1 minute before serving.
P
ORRIDGE
Serves: 1
Ingredients:
¼ cup quick cooking oats
⅔
cup water
¼ teaspoon salt
Method:
Combine all ingredients in a breakfast bowl. Cook
on High for 1 minute, stir, then cook on Medium for 1
minute. Let stand 1 to 2 minutes before serving. Top
as desired with sugar or spices.
H
OT
L
EMON AND
H
ONEY
D
RINK
Makes: 1
Ingredients:
½ lemon, juiced
1 tablespoon honey
1 cup (250 ml) water
Method:
Mix all ingredients in a 2-cup heatproof jug. Cook on
High for 2 to 3 minutes. Stir well.
T
EA
Serves: 1
Ingredients:
1 cup (250 ml) tap water
1 tea bag
Method:
Pour water into a heatproof cup. Cook on High for 2
to 2½ minutes. Stir, then submerge tea bag in water.
Stand until desired strength is reached. Remove tea
bag. Add milk and sugar if desired. Stir.
C
OFFEE
Serves: 1
Ingredients:
1 cup (250 ml) water
1 teaspoon instant coffee
Method:
Pour water into a heatproof cup. Add coffee. Stir.
Cook on High for 2 to 2½ minutes. Add milk and
sugar if desired. Stir.
H
OT
C
HOCOLATE
Makes: 1 cup
Ingredients:
2 teaspoons drinking chocolate
1 teaspoon sugar (optional)
2 tablespoons water
¾ cup (185 ml) milk
Method:
Combine chocolate, sugar and water in a heatproof
cup. Cook on High for 10 to 15 seconds. Stir in milk.
Cook on Medium-High for 1 to 2 minutes.
G
RILLED
C
HEESE ON
T
OAST
Serves: 2 to 4
Ingredients:
4 slicesbread
butter for spreading
4 slices tasty cheese
Method:
Place bread on rack set on metal tray and cook
one side of bread on Grill 1 for 5 minutes. Spread
untoasted side with butter and top with cheese
slices. Cook on Grill 1 for 3 to 5 minutes.
S
EAFOOD
T
OAST
Ingredients:
2 pieces sliced bread
2 pieces tomato sauce
50
g
mozzarella cheese
50
g
prawns (peeled)
50
g
cuttlefi sh (small cut)
certain amount salt, aginomoto, green onion
Method:
Put prawns, cuttlefi sh. salt, aginomoto and green
onion into a microwave safe container and stir,
cook for 1½ minutes at High power, put aside after
dehydrated. Apply tomato sauce on the top of the
bread, spread mozzarella cheese evenly on it, add
some peeled prawns and cuttlefi sh cut, and add the
rest cheese. Put the bread at the center of the metal
tray and put the tray on the higher shelves, select
Grill 1, and cook for 7 minutes or until the cheese are
completely melted.
F
RENCH
T
OAST
Ingredients:
1 bar french
loaf
100
g
butter
(melted)
10
g
garlic (chopped)
3
g
dried caraway
a little salt
Method:
Cut the french
loaf into 2 cm slices. Stir butter, garlic
and caraway in a dish and mix them well.
Apply
garlic sauce on the top of the bread and put it on the
metal tray, put the tray on the higher shelves, select
Grill 1, cook for 4 minutes to golden brown.
F00039M10QP_CB.indd 46F00039M10QP_CB.indd 462012-6-18 13:55:392012-6-18 13:55:39
– 47 –
Soups, Snacks and Starters
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2½ cups green split peas
850
g
smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-litre
of water. Cover and allow soaking for 8 hours or
overnight. Remove rind from ham hock and discard.
Cut meat away from the bone and roughly chop.
Reserve bone. 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 High for 15 minutes. Reduce power
to Medium and cook for 15 minutes. Skim top of
soup and cook on Medium for a further 30 minutes.
Remove ham bone and bay leaf and stir in frozen
peas. Cook on Medium 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.
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200
g
fresh Singapore noodles
12 (200
g
) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped fresh ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4-litre casserole dish and cook on High
for 10 minutes. Add bok choy and cook on High for 2
minutes. Serve in individual bowls topped with bean
sprouts and onion.
Hints:
1. To cook 1 single chicken breast. Place onto a
dinner plate. Cover and cook on Medium-High for
3 to 4 minutes.
2. To reheat a single portion of soup. Place in a
microwave-safe dish and cook on Medium-High
for 2 to 3 minutes.
C
HICKEN AND
V
EGETABLE
S
OUP
Serves: 4
Ingredients:
1 medium onion, diced
1 clove garlic, crushed
750
g
soup vegetables, diced
1-litre chicken stock
½ cup arborio rice
1 bay leaf
400
g
cooked chicken meat
Method:
Place onion and garlic into a 3-litre microwave-safe
bowl. Cook on High for 1 minute. Add vegetables,
cover and cook on High for 10 minutes, stir halfway
through cooking. Remove covering and add chicken
stock and bay leaf. Cook on High for 10 minutes. Stir
in rice and cook for a further 10 minutes. Remove
bay leaf and add diced chicken. Heat on High for 5
minutes.
M
USHROOM
S
OUP
Serves: 4
Ingredients:
1 tablespoon butter
250
g
mushrooms, sliced
1 tablespoon fl our
2 cups chicken stock
¼ cup white wine
1 teaspoon mustard
½ cup cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on High for 5 minutes. Add
fl our, stock, wine and mustard to mushrooms and
mix well. Cover and cook on High for 6 to 8 minutes,
stirring halfway through cooking. Add cream and
cook on High for a further 2 minutes.
This soup can be pureed if preferred.
C
ROUTONS
Serves: 4 to 6
Ingredients:
4 tablespoons butter
12 slices bread, crusts removed
1 teaspoon mixed herbs (optional)
Method:
Melt butter on High for 1 minute. Cut bread into 1 cm
cubes. Combine melted butter and herbs, pour over
bread cubes. Mix well and place onto metal tray.
Place into shelf support. Cook on Grill 1 for 10 to 12
minutes, turning halfway through cooking.
F00039M10QP_CB.indd 47F00039M10QP_CB.indd 472012-6-18 13:55:392012-6-18 13:55:39
– 48 –
Soups, Snacks and Starters
P
UMPKIN
S
OUP
Makes: 2 to 4
Ingredients:
1
kg
pumpkin
1 diced onion
1 teaspoon curry powder
2 cups chicken stock
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin, onion and curry powder
in a 3-litre casserole dish. Cover and cook on High
for 15 minutes. Add stock. Cover and cook on High
for 15 minutes. Cool slightly. Puree pumpkin and
liquid in a blender or food processor.
C
RISPY
F
OCACCIA
F
INGERS
G
Serves: 4 to 6
Ingredients:
1 focaccia bread
(approximately 20 cm square)
50
g
butter, softened
1 tablespoon mixed dried herbs
Method:
Cut the focaccia through the centre. Spread with
combined butter and herbs. Cut into 2 cm wedge
shaped pieces. Place on metal tray and set into
support shelf. Cook on Grill 1 for 3 to 4 minutes or
until crisp and brown.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
4 (1
kg
) large potatoes, peeled, diced
2 medium leeks, thinly sliced
2 teaspoons dried thyme
3 cups hot chicken stock
1 teaspoon salt and pepper
250 ml cream
Method:
Place potatoes, leeks, thyme and chicken stock in a
3-litre casserole dish. Cover and cook on High for 22
to 25 minutes. Cool slightly. Puree potato mixture in
a food processor or blender, adding salt, pepper and
cream. Return to dish. Cook on Medium-High for 4 to
6 minutes. Serve hot, in individual bowls.
P
ITA
C
HIPS
Serves: 4 to 6
Ingredients:
2 lebanese bread rounds
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
Method:
Preheat oven to 180 °C. Split bread in half
horizontally, cut into triangles. Combine remaining
ingredients in a small bowl. Brush one side of
the bread with this mixture. Place bread slices on
metal tray. Bake for 16 to 18 minutes, or until lightly
browned. Cool chips on metal trays. Store in an
airtight container. Serve with dips or as an alternative
to potato chips.
C
RAB AND
C
ORN
S
OUP
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 onion, fi nely 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:
Place oil and onion in a 3-litre casserole dish. Cover
and cook on High for 2 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on High for 5
minutes. Add crabmeat and milk and mix well. Cook
on High for 3 minutes. Stir in cream and sprinkle with
parsley. Serve.
Pumpkin Soup
F00039M10QP_CB.indd 48F00039M10QP_CB.indd 482012-6-18 13:55:402012-6-18 13:55:40
– 49 –
Soups, Snacks and Starters
P
OTATO AND
C
ORN
S
OUP
Serves: 6 to 8
Ingredients:
6 rashers bacon,
rind removed
1 onion, thinly sliced
500
g
potatoes, peeled and diced
4 cups chicken stock
1 can (440
g
) creamed corn
2 tablespoons fl our, mixed with
a little stock
½ teaspoon thyme
pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on High
for 4 to 6 minutes. Remove bacon from dish, and set
aside. Add onion and potatoes to dish and cook on
High for 10 to 12 minutes. Add stock and cook on
High for a further 8 to 10 minutes. Mix fl our with 2
tablespoons of cold water to make a thin paste, and
add to dish with corn, thyme and bacon. Cook on
High for 6 to 8 minutes. Stir halfway through cooking.
Season with pepper.
P
OPCORN
Serves: 2 to 4
Ingredients:
2 teaspoons butter
3 tablespoons popping corn
Method:
Place all ingredients in a loosely twisted oven bag.
Place oven bag on an inverted microwave-safe
plate. Cook on High for 2 minutes.
Remove from bag and serve sprinkled with salt.
S
PICY
T
OMATO
S
OUP
Serves: 4
Ingredients:
1 onion, sliced
2 small red chillies, chopped
2 cloves garlic, crushed
800
g
can tomato pieces
1 tablespoon tomato paste
1½ cups chicken stock
1 teaspoon dried oregano
salt and pepper
Method:
Place onion, garlic and chilli in a 3-litre dish and cook
on High for 1 to 2 minutes. Add tomatoes and tomato
paste and cook on High for 8 to 10 minutes. Pour in
the stock and oregano. Cover and cook on High for
15 minutes. Purée in a food processor or blender if
desired. Season to taste with salt and pepper. Serve
in individual soup bowls.
Z
UCCHINI
S
LICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
Salt and pepper
Method:
Lightly grease a 25 cm square microwave-safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on High for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot and cheese and fl our, in a 1-litre
bowl whisk together eggs, oil and pepper and stir
until combined. Pour into prepared dish.
Cook on Medium for 16 to 18 minutes.
H
EALTHY
P
EAR
S
OUP
Ingredients:
350
g
pork rib (blanched in hot water)
3 pears (cut, with skin)
20
g
sweet almond
10
g
bitter almond
30
g
dried scallop (soaked)
1 honey date
10
g
wolfberry
10
g
ginger (sliced)
1 litre water
salt to taste
Method:
Place above ingredients in a microwave safe
casserole, covered partially. Set to Medium High
power for 20 minutes. Continue to cook on Medium
Low power for 90 minutes. (Stir at ½ time) Lastly add
salt to taste.
Potato and Corn Soup
F00039M10QP_CB.indd 49F00039M10QP_CB.indd 492012-6-18 13:55:422012-6-18 13:55:42
– 50 –
Soups, Snacks and Starters
P
IZZA
S
UPREME
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
60
g
diced ham
40
g
sliced cabanossi
60
g
sliced salami
¼ red capsicum, sliced
2 mushrooms, sliced
¼ cup pitted black olives
½ cup grated pizza cheese
Method:
Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, fi nishing with
cheese.
Cook by selecting Auto Cook 17 (Fresh Pizza).
Select weight category 600
g
then press Start. After
oven has preheated place pizza onto metal tray and
set into shelf support. Press Start.
S
EAFOOD
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
200
g
seafood mix (marinara) chopped
¼ cup sun dried tomatoes, chopped
2 tablespoons sour cream
2 tablespoons sweet chilli sauce
½ cup grated pizza cheese
Method:
Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, fi nishing with
cheese.
Cook by selecting Auto Cook 17 (Fresh Pizza).
Select weight category 800
g
then press Start. After
oven has preheated place pizza onto metal tray and
set into shelf support. Press Start.
C
ITY
S
PECIAL
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
1 clove garlic, crushed
100
g
bacon
100
g
cooked chicken breast, diced
100
g
green prawn meat
¼ cup sun dried tomatoes, chopped
2 tablespoons sweet chilli sauce
½ cup grated pizza cheese
Method:
Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, fi nishing with
cheese.
Cook by selecting Auto Cook 17 (Fresh Pizza).
Select weight category 800
g
then press Start. After
oven has preheated place pizza onto metal tray and
set into shelf support. Press Start.
T
ROPICAL
C
HICKEN
P
IZZA
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
200
g
cooked chicken breast, diced
½ cup creamed sweet corn
1 slices pineapple, diced
½ mango, sliced
1 cup grated pizza cheese
Method:
Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, fi nishing with
cheese.
Cook by selecting Auto Cook 17 (Fresh Pizza).
Select weight category 800
g
then press Start. After
oven has preheated place pizza onto metal tray and
set into shelf support. Press Start.
P
IZZA
I
TALIANO
Serves: 4
Ingredients:
325
g
pizza base
¼ cup tomato paste
1 clove garlic, crushed
1 tablespoon pesto
60
g
sliced salami
40
g
sliced pepperoni
¼ onion, sliced
¼ capsicum, sliced
¼ cup pitted black olives
6 anchovy fi llets
1 cup grated pizza cheese
Method:
Spread pizza base with tomato paste. Evenly
sprinkle with remaining ingredients, fi nishing with
cheese.
Cook by selecting Auto Cook 17 (Fresh Pizza).
Select weight category 800
g
then press Start. After
oven has preheated place pizza onto metal tray and
set into shelf support. Press Start.
F00039M10QP_CB.indd 50F00039M10QP_CB.indd 502012-6-18 13:55:422012-6-18 13:55:42
– 51 –
Soups, Snacks and Starters
H
OME
M
ADE
P
IZZA
Ingredients:
Dough:
130
g
plain fl our (sieved)
¼ teaspoon salt
⅔ teaspoon instant yeast
⅔ tablespoon sugar
1½ teaspoons milk powder
10
g
butter (room temperature)
60 ml lukewarm water
Pizza Sauce:
2 tablespoons tomato puree
1½ tablespoons mayonnaise
Pizza Toppings:
2
cooked chicken (shredded)
2
sliced pineapple (cubed)
80
g
mozzarella cheese (grated)
1 tomato (sliced)
½ capsicums
(sliced)
a dash paprika
Method:
Place fl our, salt, yeast, sugar, milk powder and butter
in a mixing bowl. Partially add lukewarm water into
fl our mixture and knead it till it forms soft dough.
Place dough into a mixing bowl, cover with wrap and
pierce holes on the wrap.
Place dough in oven, set to 40 ºC to ferment for 1
hour. (till dough doubles in size) Roll out dough into
0.5 cm thick and place on a greased metal tray.
Preheat oven at 220 ºC till hot. Spread sauce and
toppings onto dough, bake at 220 ºC for about 13
minutes on the lower shelf.
R
OASTED RED CAPSICUM & MUSHROOM BR-
USCHETTA
Makes: 4
Ingredients:
200
g
( 4 to 5) large fl at mushrooms
1 tablespoon olive oil
12 (340
g
) slices Turkish bread
1½ tablespoons butter, softened
1 clove garlic, minced
150
g
jar roasted red capsicum, sliced
100
g
fi rm goats cheese
Method:
Mix together butter and garlic to form garlic butter.
Slice the mushrooms and drizzle with olive oil. Cook
on High power for 3 minutes. Set aside. Preheat
oven on oven 230 °C. Spread one side of the bread
with garlic butter and place in a single layer on the
metal tray. Cook for 6 minutes. 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
a further 8 to 10 minutes.
N
ACHOS
S
UPREME
Serves: 4 to 6
Ingredients:
500
g
topside mince
1 onion, chopped
35
g
taco seasoning mix
140
g
tomato paste
1 teaspoon mexican chilli powder
310
g
red kidney beans with liquid
180
g
corn chips
1 avocado
½ cup sour cream
½ cup grated cheese
paprika
Method:
Place meat and onion in a 2-litre dish. Cook on
Medium-High for 6 minutes. Mix with a fork breaking
up any large pieces of meat. Add taco mix, tomato
paste, chilli powder and kidney beans. Cook on
Medium-High for a further 10 minutes, stirring
halfway through cooking. 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
Medium-High for 3 to 4 minutes.
C
HEESE AND
R
ED
P
ESTO
T
ARTLETS
Makes: 24
Ingredients:
300
g
ready rolled short crust pastry
sheets
90
g
red pesto or sun dried tomato
paste
2 medium tomatoes, peeled, seeded
and chopped
25
g
black olives, chopped
125
g
mozzarella cheese, grated
1 clove garlic
1 teaspoon dried oregano
½ cup grated parmesan
Method:
Cut out 24 × 7 cm (approx) circles of pastry to fi t
into the base of 2 greased 12 holed tartlet tins. Chill
for 30 minutes. Preheat the oven at 200 °C with
metal tray in position. Mix the red pesto, tomatoes,
black olives, mozzarella and garlic in a bowl. Fill the
tartlet shells with mixture. Sprinkle with Parmesan
and oregano. Bake tartlets on 200 °C for 18 to 20
minutes or until golden brown.
F00039M10QP_CB.indd 51F00039M10QP_CB.indd 512012-6-18 13:55:432012-6-18 13:55:43
– 52 –
Soups, Snacks and Starters
N
UTS AND
B
OLTS
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:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
High for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on High for 5 to 6 minutes, stirring
twice through cooking. Cool. Serve in a bowl with
drinks.
Q
UICHE
L
ORRAINE
Serves: 4 to 6
Ingredients:
Pastry:
2 sheets ready rolled short crust pastry
Filling:
4 rashers bacon, rind removed and
bacon chopped
½ cup grated tasty cheese
3 eggs
150 ml cream
150 ml milk
½ teaspoon nutmeg
Method:
Pastry:
Grease and line a 23 cm pie plate with short crust
pastry sheets. Preheat oven at 180 °C. Bake blind
for 15 to 20 minutes at 180 °C. Allow to cool slightly.
Filling:
Place bacon between two sheets of paper towel on
a dinner plate. Cook on High for 4 minutes. Sprinkle
bacon and cheese on cooked pie shell. Beat eggs,
cream, milk and nutmeg and pour over bacon and
cheese. Place on metal tray and Bake at 180 °C for
30 minutes or until set.
M
INI
Q
UICHES
Makes:
Ingredients:
2 sheets ready rolled puff pastry
2 eggs, beaten
1 cup milk
2 rashers bacon, rind removed
bacon chopped
2 green onions, fi nely chopped
salt and pepper
paprika
½ cup grated tasty cheese
Method:
Preheat oven at 180 °C. Cut pastry with a scone
cutter and fi t into 6 cm diarneter greased patty tins.
Beat together eggs and milk and seasoning. Place
small amount of bacon and green onion in the base
of each pastry case.
¾
fi ll each pastry case with egg
mixture. Sprinkle with cheese and paprika. Cook on
180 °C for 15 to 20 minutes.
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4
Ingredients:
10 dried Chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500
g
minced chicken
10 water chestnuts, fi nely chopped
227
g
bamboo shoots, chopped
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoons sherry
1 iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2-litre casserole dish, cook on
High for 50 to 60 seconds. Add chicken and cook on
Medium for 6 to 8 minutes. Add remaining ingredients
except lettuce and cook on Medium for 6 to 8
minutes. Separate lettuce leaves, place tablespoons
of mixture into each lettuce leaf serve immediately.
R
OASTED
N
UTS
Serves: 2 to 4
Ingredients:
1 cup raw peanuts (with or without skins,
and unsalted)
2 teaspoons salad oil
salt to taste
Method:
Place peanuts in a single layer on a pie plate. Cook
on High for 4 to 6 minutes, stirring every 2 minutes
during cooking until golden brown. Drizzle nuts with
oil and sprinkle with salt. Stir well. Cook on High for
30 to 40 seconds. Stir. Serve hot or cold in a small
bowl.
F00039M10QP_CB.indd 52F00039M10QP_CB.indd 522012-6-18 13:55:432012-6-18 13:55:43
– 53 –
Soups, Snacks and Starters
M
INI
P
IZZA
Makes: 2 to 4
Ingredients:
4 small round pita breads
2 tablespoons tomato paste
¾ cup grated Mozzarella cheese
¾ cup chopped salami
50
g
mushrooms, chopped
2 tomatoes, chopped
1 teaspoon dried herbs
Method:
Place pita bread onto a dinner plate. Spread each
piece with tomato paste, then sprinkle with remaining
ingredients. Cook on Medium for 4 to 5 minutes.
C
HEESE
S
TRAWS
Makes: 10
Ingredients:
1 sheet ready rolled puff pastry
1 egg, beaten
1 cup parmesan cheese
2 teaspoons paprika
Method:
Preheat oven at 200 °C. 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. Twist pastry strips and place on the
greased metal tray. Cook on 200 °C for 20 minutes
or until golden.
L
EMON
P
EPPER
C
HICKEN
W
INGS
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
1
kg
chicken wings
Method:
Combine fi rst six ingredients. Place chicken in a fl at
dish and pour over remaining combined ingredients.
Marinate over night or for at least three hours.
Arrange marinated chicken on rack on metal tray.
Cook on Grill 1 for 22 to 24 minutes, turning once
during cooking.
V
EGETABLE
F
RITTATA
Serves: 4
Ingredients:
250
g
potatoes
250
g
pumpkin
250
g
carrots
1 red capsicum, sliced
6 eggs
½ cup sour cream
salt and pepper
2 medium tomatoes, sliced
⅔ cup grated cheddar cheese
Method:
Peel and thinly slice potatoes, pumpkin and carrots.
Layer vegetables and capsicum into a deep
microwave-safe pie plate. Cover and cook on High
for 7 minutes. Beat together eggs, sour cream, salt
and pepper, pour over vegetables. Cook uncovered
on Medium for 8 minutes. Layer tomato across the
top of frittata and sprinkle with cheese. Cook on
Medium for a further 2 minutes. Serve with salad and
bread.
Lemon Pepper Chicken Wings
F00039M10QP_CB.indd 53F00039M10QP_CB.indd 532012-6-18 13:55:432012-6-18 13:55:43
– 54 –
Soups, Snacks and Starters
S
PINACH AND
F
ILO
P
IE
Serves: 4 to 6
Ingredients:
1 bunch spinach
250
g
fetta cheese
4 eggs
1 cup cream
1 tablespoon fl our
½ teaspoon nutmeg
ground black pepper
1 clove garlic, crushed
8 sheets fi lo pastry
40
g
butter, melted
2 teaspoons sesame seeds
Method:
Wash spinach and remove leaves from stalks. Cut
leaves fi nely and place into a 3-litre casserole dish.
Cover and cook on High for 3 to 5 minutes. Drain
well. Crumble in Fetta cheese.
To Cook by oven:
Preheat oven to 200 °C. In a small bowl, beat eggs
lightly and combine with cream, fl our, nutmeg,
pepper and garlic. Place 4 buttered sheets of fi lo
pastry in base of pie dish. Place spinach and cheese
into pie dish, and pour over egg mixture. Fold one
sheet of fi lo in half widthwise and lay over top of
spinach mixture. Brush with melted butter and repeat
method with remaining sheets of fi lo, brushing with
butter between each layer of fi lo. Trim off excess fi lo
around edges and press down at the sides of the
dish. Brush with butter and sprinkle with sesame
seeds. With a sharp knife cut a diamond pattern in
top of fi lo pastry. Place on metal tray and cook on
200 °C for 20 to 25 minutes.
V
EGETABLE
B
AKE
Serves: 4 to 6
Ingredients:
250
g
caulifl ower, cut into small pieces
250
g
broccoli, cut into small pieces
3 carrots, sliced
¼ cup water
½ cup cottage cheese
1 egg
½ cup cream
½ teaspoon lemon pepper
½ teaspoon seasoned herbs
½ cup grated tasty cheese
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on High for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over vegetables.
Cook on Medium-High for 12 to 14 minutes. Sprinkle
with tasty cheese. Place on metal tray and cook on
Grill 1 for 5 to 10 minutes.
C
RUSTLESS
C
HEESE AND
S
PINACH
P
IE
Serves: 4
Ingredients:
1 bunch spinach
6 green onions, thinly sliced
500
g
ricotta
2 eggs
1 tablespoon plain fl our
½ teaspoon nutmeg
½ cup grated cheddar
2 tomatoes, sliced (optional)
Method:
Wash and trim thick stalks from spinach. Chop
leaves roughly. Pile onto a microwave-safe dinner
plate and cover with plastic wrap. Microwave on High
for 2 minutes. Set aside to cool slightly. Place green
onions into a small bowl cover and Microwave on
High for 1 minute. Squeeze out excess moisture from
cooked spinach. Place ricotta, eggs, spinach, green
onions, fl our and nutmeg in a large bowl, season
to taste and fold with a spatula until well combined.
Lightly grease a round (25 cm) microwave-safe pie
dish. Spread mixture evenly into prepared dish and
sprinkle with grated cheddar. Microwave uncovered
on Medium for 15 minutes. Remove and stand for
2 minutes before cutting. Serve topped with sliced
tomato.
Spinach and Filo Pie
F00039M10QP_CB.indd 54F00039M10QP_CB.indd 542012-6-18 13:55:472012-6-18 13:55:47
– 55 –
Fish and Shellfi sh
S
ALMON
M
ORNAY
Serves: 2
Ingredients:
40
g
butter
1 onion, diced
¼ cup fl our
1 tablespoon fresh parsley
pepper
½ teaspoon French mustard
1 cup milk
415
g
can salmon
¾ cup fresh breadcrumbs
⅓ cup grated cheese
Method:
Place butter and onion in a 1-litre dish. Cook on
High for 2 minutes. Add fl our and cook on High for 1
minute. Add parsley, pepper, mustard and gradually
blend in milk. Cook on High for 2 to 3 minutes, stir
halfway through cooking. Lightly mix salmon and
liquid into sauce. Pour into a serving dish and top
with breadcrumbs and cheese. Place on rack set on
metal tray. Select Auto Cook 19 (Fresh Crispy Top)
then select weight size 1000
g
. Press Start.
G
ARLIC &
C
HILI
P
RAWNS
Serves: 4
Ingredients:
1
kg
uncooked king prawns
1 small red onion, thinly sliced
40
g
butter
3 garlic cloves, crushed
2 fresh bird’s eye chillies, deseeded
& fi nely chopped
½ small red capsicum, fi nely sliced
100
g
snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
¼ cup coriander leaves, chopped
Cooked jasmine rice, to serve
Method:
Peel and de-vein prawns leaving tails in tact, set
aside. Place onion, butter, garlic and chilli into 1 3-litre
microwave-safe dish. Cook on High for 4 minutes,
stir halfway through cooking. Add prawns and mix to
combine. Cook on Medium-High for 3 minutes. Stir in
capsicum and snow peas, cover and cook on Medium-
High for a further 3 minutes. Stir through lemon juice,
cream and coriander, season and cook on High for 1
minute. Serve immediately with cooked rice.
Directions for Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
To Cook by Time:
Cover dish with plastic wrap. Cook on the power
level and for the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns or scallops.
Directions for Cooking Fish by Auto Menu:
Clean and prepare fi sh. Place in a single layer in
a shallow dish. Do not cover with lid or plastic fi lm.
Select 7 (Steam Fish), select the weight and press
Start. There is no need to select power level or time
as this is a fully automatic programme.
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500
g
MEDIUM 4 to 6
Scallops (sea) 500
g
MEDIUM 4 to 6
Green Prawns medium size
(shelled and cleaned)
500
g
MEDIUM 3 to 5
Whole Fish
(stuffed or unstuffed)
500
g
to 600
g
MEDIUM 6 to 8
F00039M10QP_CB.indd 55F00039M10QP_CB.indd 552012-6-18 13:55:482012-6-18 13:55:48
– 56 –
Fish and Shellfi sh
S
ALMON
P
ÂTÉ
Makes: 2½ cups
Ingredients:
1 tablespoon butter
3 green onions, sliced
1 tablespoon plain fl our
1 teaspoon French mustard
salt and pepper
½ cup sour cream
¼ cup mayonnaise
¼ cup white wine
1 tablespoon lemon juice
440
g
can salmon,
drained and bones removed
1 tablespoon gelatine
¼ cup water
Method:
Place butter and green onions in a 1-litre casserole
dish. Cook on High for 2 to 3 minutes. Add fl our,
mustard, salt and pepper. Stir and cook on High for 1
minute. Stir in sour cream, mayonnaise, wine, lemon
juice and salmon. Purée mixture in a blender or food
processor.
Place gelatine and water in small dish and cook
on High for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 2½ cup
mould and refrigerate until set.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
500
g
fi sh fi llets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
In a 1-litre dish place all ingredients. Set on Medium
for 7 to 9 minutes. Stand for 3 minutes.
To Cook by Auto Menu:
Prepare as above. Select 7 (Steam Fish), select
500
g
weight, then press Start.
T
HAI
F
ISH
C
AKES
Serves: 4 to 6
Ingredients:
500
g
white fi sh fi llets
1 tablespoon red curry paste
2 tablespoons cornfl our
1 teaspoon chopped chilli
1 tablespoon fi sh sauce
3 green onions, chopped
¼ cup coriander leaves
2 tablespoons oil
Method:
Place all ingredients except oil in a food processor
and blend until smooth. Shape two tablespoons of
mixture into round patty shapes and place onto the
oiled metal tray. Cook on Grill 1 for 10 to 15 minutes
turning halfway through. Serve with sweet chilli sauce.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
250
g
scallops
250
g
prawns, shelled and deveined
1 squid, (approx. 275
g
)
cleaned and sliced
2 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:
Place cleaned seafood into a 2-litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
High for 1 minute. Add remaining ingredients except
seafood to dish and cook on High for 5 minutes.
Purée tomato mixture in a blender or food processor
and pour over seafood. Cook on Medium-High for 5
to 7 minutes. Stand for 5 minutes. Serve with pasta
or salad.
Seafood Marinara
F00039M10QP_CB.indd 56F00039M10QP_CB.indd 562012-6-18 13:55:502012-6-18 13:55:50
– 57 –
Fish and Shellfi sh
G
OLDEN
S
EAFOOD
P
IE
Serves: 4
Ingredients:
400
g
white fi sh fi llets
200
g
peeled green prawns
100
g
calamari rings
1 cup water
1 tablespoon lemon juice
30
g
butter
1 onion, sliced
1 clove garlic, crushed
2 tablespoons fl our
1 teaspoon French mustard
125 ml cream
8 sheets fi lo pastry
60
g
butter melted, extra
Method:
Cut fi sh into 3 cm cubes and place into a 2-litre dish
with prawns and calamari. Pour over water and
lemon juice. Cook on Medium for 6 to 8 minutes or
until seafood is just tender. Set aside. Place butter
and onion into a 1-litre dish. Cook on High for 2
minutes. Blend in fl our and mustard and cooking
liquid from the seafood. Cook on High for 3 minutes,
stirring every minute until sauce boils and thickens.
Stir in cream and gently fold in seafood. Preheat
oven to 220 °C with metal tray in place. Divide
seafood mixture between 4 × 2 cup ramekin dishes.
Lay out sheets of fi lo pastry and brush with butter.
Gently scrunch 2 sheets of fi lo onto the top of each
ramekin dish, ensure all sauce mixture is covered.
Place ramekins onto the metal tray and cook for 20
to 30 minutes or until golden brown.
M
ALAY
C
OCONUT
F
ISH
Serves: 4
Ingredients:
400 ml coconut milk
1 tablespoon chilli sauce
1 lime zested
5 cm piece peeled ginger, fi nely
chopped
1 tablespoon garam masala
1 tablespoon sauce
2 tablespoons brown sugar
800
g
fi sh fi llets, cut in half
¼ cup fresh coriander leaves
Method:
Mix coconut milk, chilli sauce, lime rind, ginger,
garam masala, fi sh sauce and brown sugar in a 2-litre
dish. Cover and cook on High for 8 minutes, stir
halfway through. Add fi sh, ensuring all surfaces are
coated well. Cover and cook on Medium for 6 to 7
minutes, turning fi sh halfway through cooking. Allow
standing for 5 minutes. Top with coriander leaves
and serve with steamed rice.
O
YSTERS
K
ILPATRICK
Serves: 2
Ingredients:
12 oysters in shell, opened
2 teaspoons lemon juice
2 teaspoons worcestershire sauce
salt and pepper
60
g
bacon, fi nely chopped
Method:
Place oysters in shell on a heatproof serving plate.
Sprinkle each oyster with lemon juice and sauce.
Season with salt and pepper. Sprinkle bacon over
each oyster. Place on wire rack set on metal tray and
cook on Grill 1 for 4 to 5 minutes.
Tip: Serve with triangles of buttered brown bread.
S
MOKED
F
ISH
Serves: 2 to 4
Ingredients:
2 medium sized smoked
fi sh fi llets (approx. 500
g
)
1 tablespoon butter, melted
freshly ground black pepper
Method:
Place all ingredients in a 3-litre casserole dish. Cover
and cook on Medium for 5 to 6 minutes or until
cooked and fi sh fl akes when tested with a fork.
To Cook by Auto Menu:
Prepare as above. Leave uncovered. Select 7 (Steam
Fish), select 500
g
weight, then press Start.
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 × 400
g
whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh and set aside. Process
remaining ingredients in a food processor to form a
paste.
Rub the spice paste into the fi sh and place them in a
microwave-safe dish. Fill water tank before cooking
and cook on Micro Steam Medium-Low for 15
minutes.
F00039M10QP_CB.indd 57F00039M10QP_CB.indd 572012-6-18 13:55:512012-6-18 13:55:51
– 58 –
Fish and Shellfi sh
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon parsley, chopped
500
g
prawns,
shelled and deveined
Method:
Place butter and garlic in a 20 cm round dish and
cook on High for 1 minute.
Add lemon juice, parsley, and prawns. Cover and
cook on Medium for 3 minutes, stir. Cook on Medium
for 3 minutes. Serve in individual ramekins.
W
HOLE
S
TUFFED
F
ISH
Serves: 2
Ingredients:
500
g
whole fi sh, cleaned and scaled
(Bream or Snapper)
2 tablespoons melted butter
Stuffi ng:
1 cup fresh breadcrumbs
4 green onions, sliced
2 tablespoons chopped parsley
freshly ground black pepper
25
g
proscuitto, chopped
⅓ cup chopped macadamia nuts
Method:
Brush fi sh cavity with melted butter. Combine
remaining butter with remaining ingredients to make
stuffi ng. Stuff fi sh cavity with mixture and secure
opening with wooden skewers or string. Place fi sh
on a rack in a 3-litre casserole dish and cook on
Medium for 6 to 8 minutes. Stand covered for 5
minutes before serving.
To Cook by Auto Menu:
Prepare as above. Place fi sh on a rack in a fl at
casserole dish. Leave uncovered. Select 7 (Steam
Fish), select 500
g
weight, then press Start. Stand for
5 minutes before serving.
G
RILLED
F
ISH WITH
V
EGETABLE
Ingredients:
2 pcs fi sh fi llets (100
g
per piece)
a little pepper & salt
160
g
Mushrooms
40
g
vegetable (cubed)
40
g
onion (sliced)
10
g
mozzarella cheese (use for topping)
A:
50
g
mayonnaise
40
g
mozzarella
cheese
1 teaspoon soya sauce
1 teaspoon garlic (minced)
B:
1 teaspoon garlic (minced)
1 teaspoon
oregano leaves
1 teaspoon pepper & salt
1 tablespoon olive oil
Method:
Marinade fi sh with pepper and salt fi rst, add A,
wait for 15 minutes. Pour mushrooms, onion and
vegetables into B, mix well. Put the fi sh with skin part
on the double grill tray upward (outside). Place the
mushrooms and vegetable on the other side of the
double grill tray (inside). Sprinkle cheese on top of
fi sh and vegetables.
Cook using double grill for 15
minutes using the upper shelf.
S
ALMON IN
T
ERIYAKI
Ingredients:
300
g
salmon fi llets (cut slit or pierce
fi llets 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:
Cook garlic with oil in a bowl, on High power for
about 2 - 2½ minutes in a microwave safe casserole,
do not cover with lid.(stir-in-between) Mix half garlic
oil, teriyaki sauce, oyster sauce and black pepper
together. Put salmon on the dish, place mushroom
and ginger on top of salmon, follow by teriyaki
mixture, cook on steam microwave mode for 5½
minutes, do not cover with lid. When ready serve
with remaining garlic and chinese parsley.
F00039M10QP_CB.indd 58F00039M10QP_CB.indd 582012-6-18 13:55:512012-6-18 13:55:51
– 59 –
Poultry
Cooking
Season as desired, but salt after cooking. Browning
sauce (e.g. soy, Worcestershire) mixed with equal
parts of butter will enhance the appearance.
Poultry may be stuffed or unstuffed. Tie legs together
with cotton string. Place on microwave rack set in
a rectangular dish. Place poultry breast-side down:
turn over halfway through cooking. Cover with wax
paper to prevent splattering.
If the poultry is not cooked enough return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature
to equalise throughout the food and fi nishes the
cooking process.
If a large amount of juice accumulates in the bottom
of the baking dish occasionally drain it. If desired,
reserve for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use ¼ cup per 500
g
of poultry. Use
an oven cooking bag or covered casserole. Select
a covered casserole dish deep enough so that bird
does not touch the lid.
Directions for Cooking Whole Poultry by Microwave
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer, inserted into the thigh muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking
of a small bird, juices should be clear and the
drumsticks should readily move up and down.
During cooking it may be necessary to shield legs,
wings and the breast bone to prevent overcooking.
Wooden toothpicks can be used to hold foil in place.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits in top of bag.
Multiply the weight of the poultry by the minimum
recommended minutes per 500
g
. Programme Power
and Time.
F00039M10QP_CB.indd 59F00039M10QP_CB.indd 592012-6-18 13:55:512012-6-18 13:55:51
– 60 –
Poultry
Wash poultry and pat dry. Season poultry as desired.
Whole poultry may be roasted stuffed or unstuffed.
Whole Roasting Chickens (1.0
kg
to 2.8
kg
):
Place chicken on wire rack set on glass tray. Shield
drumsticks with a strip of foil for the fi rst 30 minutes
of cooking. (Foil should not touch rack or oven walls,
as arcing may occur.)
hole Duck (1.5
kg
to 2.5
kg
): Pierce skin at 2 cm
intervals with a fork to allow fat to drain from duck.
Place duck on wire rack set on glass tray. Drain
juices from dish once during cooking.
Directions for Cooking Poultry by Combination
Whole Turkey (2
kg
to 6
kg
): Place turkey on wire
rack set on glass tray. Halfway through cooking,
shield tops of drumsticks with a strip of foil. (Foil
should not touch oven walls, as arcing may occur.)
Drain juice from dish once during cooking.
To Cook by Manual Combination:
Multiply the ready to cook weight of the poultry by
the minimum recommended minutes per 500 grams.
Programme the Combination Setting and Time.
Press Start.
To Cook by One Touch Cooking:
To programme: Select 13 (Roast Chicken), select the
weight, then press Start.
After cooking allow to stand, covered, for 10 minutes.
This stand time allows for easier carving and fi nishes
cooking. During stand time test for desired cooking.
Small poultry is cooked when juices run clear and the
drumsticks readily move up and down. Large poultry
should be checked with a meat thermometer inserted
in both thigh joints. If thermometer touches bone, the
reading may be inaccurate.
DO NOT USE A CONVENTIONAL OR MICROWAVE
THERMOMETER IN THE OVEN WHEN COOKING
BY COMBINATION. If poultry is undercooked, cook a
few more minutes at the recommended Combination
Setting.
Poultry Chart for Combination Cooking
POULTRY
Combination Cooking
Cooking Directions
Combination
Setting
Cooking Time
Chicken
(up to 2.8
kg
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Chicken Pieces
(1 to 1.5
kg
)
Combination 1 10 – 12 min./500
g
Suitable for all pieces.
Turkey
(2 to 6
kg
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Duck
(1.5 to 2.5
kg
)
Combination 1 15 to 18 min./500
g
Pierce skin at 2 cm intervals.
Place on wire rack set on glass
tray, baste halfway through
cooking.
F00039M10QP_CB.indd 60F00039M10QP_CB.indd 602012-6-18 13:55:552012-6-18 13:55:55
– 61 –
Poultry
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
Directions for Cooking Poultry Pieces by Microwave
Cover with wax paper, or paper towel. Multiply the
weight by the minimum time recommended in the
chart.
G
REEN
P
EPPER
C
HICKEN
Serves: 4
Ingredients:
20
g
butter
500
g
chicken breast fi llets, sliced
2 tablespoons green pepper corns
1 teaspoon chicken stock powder
1 tablespoon seeded mustard
2 tablespoons lemon juice
½ cup cream
Method:
Place butter in a 3-litre dish. Cook on High for 20
seconds. Add chicken and cook on Medium-High for
8 to 10 minutes, stirring halfway through cooking.
Mix together remaining ingredients and pour over
chicken. Cook on High for 2 to 3 minutes.
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
1
kg
chicken drumsticks
400
g
can tomatoes, diced
¼ cup tomato paste
1 teaspoon garlic
1 onion, sliced
2 teaspoons dried oregano
¼ red capsicum, sliced
Method:
In a 3-litre dish mix all the ingredients. Cover
andcook on Combination 1 for 15 minutes. Stir,
uncover and cook for a further 15 minutes.
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8 small chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoon fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10
g
butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some green onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on Medium-High for
18 to 22 minutes, turning halfway through cooking.
Cooking Poultry by Micro Power
POULTRY POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500
g
)
Chickens Medium-High 87 °C 10 to 15
Chicken (pieces) Medium-High 87 °C 9 to 11
Turkey Medium-High 87 °C 10 to 15
Duck Medium-High 87 °C 10 to 15
F00039M10QP_CB.indd 61F00039M10QP_CB.indd 612012-6-18 13:55:552012-6-18 13:55:55
– 62 –
Poultry
C
HICKEN AND
V
EGETABLE
K
ORMA
Serves: 4
Ingredients:
200
g
sweet potato
200
g
potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ cup tomato paste
1
kg
chicken thigh fi llets
1 small eggplant, diced
¼ cup natural yogurt
Fresh coriander, Mango chutney and Pappadums to
serve.
Method:
Peel potatoes and cut into 2 cm dice. Place potatoes,
oil, onion and garlic into a 3-litre microwave-safe
dish. Cover and cook on High for 3 minutes.
Add spices to dish and cook on High for 1 minute.
Stir in tomato paste and cook for a further 1 minute
on High.
Trim excess fat from chicken and cut fi llets into
thirds. Stir into vegetable mixture and cook covered
on Medium-High for 10 minutes, stirring halfway
through cooking. Add eggplant and cook for a further
5 minutes on High, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.
Tip:
• Many curry recipes use fi nely diced potato to break
down during cooking and thicken the sauce. Potato
doesn’t break down when cooked in the microwave.
Continued cooking will dehydrate the potato. If
adapting your own recipe only use one quarter of
the liquid.
• Substitute 2 tablespoons of Korma curry paste for
the spices and garlic in this recipe.
• When using spices in cooking, toast in the
microwave for 30 to 60 seconds to release their
fl avour and aroma before using in a recipe.
R
OAST
H
ERB
C
HICKEN
Serves: 4
Ingredients:
1.5
kg
chicken
60
g
butter
1 tablespoon chopped rosemary
1 tablespoon parsley
Method:
Place butter in a 2 cup jug. Cook on Medium-High
for 40 seconds. Add rosemary and parsley. Tie legs
of chicken together with string. Brush with butter
mixture. Place breast side down on rack set on glass
tray. Set Combination 1 for 25 minutes. Turn over.
Set Combination 1 for 25 minutes.
I
TALIAN
C
HICKEN
C
ASSEROLE
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 clove garlic, crushed
1.2
kg
chicken pieces
250
g
baby onions
peeled and left whole
400
g
can tomatoes
¼ cup tomato paste
½ teaspoon marjoram
½ teaspoon oregano
100
g
button mushrooms
20 black olives
2 tablespoons chopped parsley
salt and pepper
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
To Cook by Combination:
Cook on Combination 1 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by Auto Menu:
Prepare as above and cover with a lid. Select 6
(Casserole), set weight to 2000
g
, then press Start.
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
12 pickling onions
4 slices streaky bacon,
rinds removed, bacon chopped
1.2
kg
chicken pieces
125
g
button mushrooms,
washed and dried
¾ cup hot chicken stock
¼ cup red wine
2 cloves garlic, crushed
20
g
butter, cut into pieces
1 teaspoon mixed herbs
freshly ground black pepper
Method:
Place onion and bacon into a 3-litre casserole dish
and cook on High for 2 to 3 minutes. Add remaining
ingredients and combine well.
To Cook by Combination:
Cover and cook on Combination 1 for 30 to 35
minutes. Remove lid, stir and rearrange chicken
pieces. Continue to cook on Combination 1 for 15 to
20 minutes. Stand 10 minutes before serving.
To Cook by Auto Menu:
Prepare as above and cover. Select 6 (Casserole),
set weight to 2000
g
, then press Start.
F00039M10QP_CB.indd 62F00039M10QP_CB.indd 622012-6-18 13:55:552012-6-18 13:55:55
– 63 –
Poultry
P
ARMESAN
C
RUSTED
C
HICKEN
Serves: 4
Ingredients:
1
kg
chicken breast fi llets
40
g
butter
2 cloves garlic, crushed
1 cup fresh breadcrumbs
¼ cup chopped parsley
½ cup grated fresh Parmesan cheese
Method:
Trim chicken fi llets and place in a single layer onto
metal tray. Set aside. Place butter into a small dish
and melt on Medium for 1 minute. Preheat oven to
180 °C. Brush butter over chicken fi llets and sprinkle
with combined remaining ingredients.Cook at 180 °C
for 30 minutes or until cooked through and golden
brown.
A
PRICOT
N
ECTAR
C
HICKEN
Serves: 4 to 6
Ingredients:
40
g
pkt French onion soup mix
400 ml apricot nectar
1
kg
chicken drumsticks
1 clove garlic
1 onion, diced
½ cup dried apricots
Method:
In a 2-litre dish mix apricot nectar and French onion
soup mix. Add chicken drumsticks and mix to coat
with sauce, stir in remaining ingredients. Cook on
Combination 1 for 50 to 55 minutes, turning halfway
through cooking.
To Cook by Auto Menu:
Prepare as above. Select 6 (Casserole), set weight
to 1600
g
, then press Start.
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500
g
chicken fi llets
1 cup coconut milk
2 cups fi nely sliced vegetables
1 tablespoon fi sh sauce
1 tablespoon brown sugar
Method:
In a 3-litre dish mix onion and curry paste. Cook on
High for 4 minutes. Add chicken. Cook on Medium
for 4 minutes. Stir. Cook on Medium for 4 minutes,
Add coconut milk, vegetables, fi sh sauce and brown
sugar. Cover. Cook on High for 4 to 6 minutes.
C
HICKEN
P
IE
Serves: 4 to 6
Ingredients:
500
g
chicken thigh fi llets, diced
60
g
butter
1 onion, chopped
100
g
mushrooms, sliced
¼ cup fl our
1 cup milk
1 teaspoon mixed herbs
1 teaspoon French mustard
pepper to taste
½ cup grated Swiss cheese
2 sheets ready rolled puff pastry
Method:
Place chicken into a 3-litre casserole dish and cook
on Medium-High for 5 to 6 minutes. Place butter
and onion into a 2-litre dish and cook on High for 2
minutes. Stir in fl our, cook on High for 1 minute and
gradually add milk. Stirring constantly. Cook on High
for 2 to 3 minutes stir every minute or until thick. Add
herbs, mustard, pepper cheese and mushrooms, mix
well. Stir through chicken and set aside.
To Cook by Oven:
Preheat oven to 200 °C. Grease a 20 cm pie dish,
line with one sheet of pastry. Add chicken fi lling and
cover with other sheet of pastry. Trim edges. Place on
metal tray and cook on 200 °C for 30 to 40 minutes.
R
OAST
C
HICKEN IN
S
PINACH
Ingredients:
1
kg
chicken (cut open from breast, cut
slit at the thigh area)
400
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 teaspoons coarse black pepper
Method:
To Make Sauce:
Mix garlic, oregano leaves, lemon juice, vegetable
oil, oyster sauce, sesame oil, salt, dark soya sauce
and coarse black pepper well.
Seasoned chicken with sauce for about 2-3 hours.
Leave aside. Place chicken in an oven proof plate,
put on metal tray
.
Preheat oven at 210 °C till hot. Bake chicken at
210 °C for about 40 minutes
using the lower shelf.
(turn over at ½ time)
Remove chicken from dish, next add spinach into the
chicken sauce, cook on High power for 2 minutes. (stir
at ½ time).
Serve the chicken with the spinach.
F00039M10QP_CB.indd 63F00039M10QP_CB.indd 632012-6-18 13:55:562012-6-18 13:55:56
– 64 –
Poultry
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5
kg
turkey
60
g
butter
1 stick celery, fi nely sliced
1 small onion, fi nely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
2 tablespoons brandy
1 tablespoon parsley, fi nely chopped
1 egg
salt and pepper
2 tablespoons brandy, extra
1 tablespoon oil
lemon pepper or
seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on High for 30 to
40 seconds. Add celery, onion and apples and cook
on High for 5 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture into
cleaned turkey.
Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with lemon
pepper or seasoned salt.
To Cook by Microwave:
Cook on Medium-High for 60 to 70 minutes. Stand
covered for 10 minutes before serving.
To Cook by Combination:
Prepare turkey with stuffi ng as above. Place turkey
on wire rack with glass tray underneath. Cook
on Combination 1 for 60 to 75 minutes. Stand 15
minutes before serving.
S
TUFFED
R
OAST
C
HICKEN
Serves: 4 to 6
Ingredients:
1.5
kg
chicken
2 tablespoon melted butter
salt and pepper
Stuffi ng:
1 tablespoon butter
1 small onion, fi nely chopped
2 rashers bacon, rind removed and
bacon fi nely chopped
1 tablespoon parsley, fi nely chopped
1 teaspoon mixed herbs
1½ cups cooked rice
1 egg
salt and pepper
Method:
Clean and pat dry chicken with paper towel. Brush
chicken with melted butter. Season chicken. Set
aside. To prepare stuffi ng, melt butter in a 1-litre
casserole dish on High for 30 seconds. Add onion
and bacon and cook on High for 2 minutes. Add all
remaining ingredients and mix well. Place stuffi ng
into chicken. Secure opening with tooth picks. Tie
legs together with string. Place chicken breast side
down on wire rack set on glass tray.
To Cook by Combination:
Prepare chicken with stuffi ng as above. Cook on
Combination 1 for 40 to 55 minutes.
C
HINESE
C
HICKEN
W
INGS
Makes: 16
Ingredients:
1
kg
chicken wings
½ cup bottled teriyaki sauce
2 tablespoons tomato sauce
1 tablespoon worcestershire sauce
1 clove garlic, crushed
2 tablespoons honey
Method:
Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave to
marinate over night. Remove marinade and cook
on Medium-High for 20 to 25 minutes. Stir halfway
through cooking.
Roast Turkey
F00039M10QP_CB.indd 64F00039M10QP_CB.indd 642012-6-18 13:55:562012-6-18 13:55:56
– 65 –
Poultry
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.5
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:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto wire rack set on glass tray.
Place into oven and cook on Combination 1 for 30 to
40 minutes. Brush the combined honey, liqueur and
vinegar over the duck and cook for a further for 10
minutes or until duck is golden brown. Stand while
preparing sauce.
To Cook Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on High for 1½ to 2 minutes.
Add vinegar and liqueur and cook on High for a
further 30 seconds. Pour sauce over duck, sprinkle
with rind and serve.
S
OY
C
HICKEN AND
V
EGETABLES
Serves: 4
Ingredients:
1 tablespoon cornfl our
⅓ cup oyster sauce
2 tablespoons soy sauce
¼ cup sherry
2 teaspoons minced ginger
500
g
chicken fi llets, sliced
2 cups sliced stir fry vegetables
Method:
In a 3-litre dish mix cornfl our, sauces, sherry and
ginger. Cook on High for 2 to 3 minutes. Add chicken
fi llets and mix to coat with sauce. Cook on Medium-
High for 5 to 7 minutes stirring halfway through
cooking. Mix in sliced vegetables. Cook on High for 3
minutes. Stir and cook for a further 4 minutes on High.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
8 (1
kg
) chicken drumsticks
1 teaspoon chopped garlic
1 teaspoon chopped ginger
¼ cup soy sauce
¼ cup honey
2 tablespoons sesame seeds
Method:
Marinate chicken in remaining ingredients for 2
hours. Drain from marinade and arrange on wire rack
set on the glass tray. Cook on Combination 1 for 15
minutes, turn and cook for a further 15 minutes.
P
LUM
G
LAZED
Q
UAILS
Serves: 2 to 4
Ingredients:
4 quails
½ cup cooked long grain rice
1 green onion, chopped
1 tablespoon fi nely 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
Method:
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, spring 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. Tie the legs together and place quails into
a shallow 2-litre dish. Set aside. In a 2-cup jug,
combine plum jam, hoi-sin sauce and butter. Cook
on High for 30 to 40 seconds. Brush jam mixture
over quails and cook on Medium-High for 10 to 14
minutes, brush with glaze halfway through cooking.
Cover and allow to stand for 5 minutes whilst
preparing the sauce. Puree plums with wine and
heat in a 2-cup jug on High for 1 to 2 minutes. Pour
sauce over quails and serve with vegetables or salad
garnished with extra pistachio nuts.
F00039M10QP_CB.indd 65F00039M10QP_CB.indd 652012-6-18 13:55:582012-6-18 13:55:58
– 66 –
Poultry
G
RILLED
S
WEET
C
HILLI AND
L
IME
C
HICKEN
Serves: 6
Ingredients:
1 clove garlic, crushed
1 tablespoon chopped coriander
¼ cup sweet chilli sauce
2 tablespoons lime juice
6 chicken thigh fi llets, halved
Guacamole:
1 medium size ripe avocado
1 clove garlic, crushed
1 tablespoon lime juice
½ cup lite sour cream
cracked black pepper
Method:
Combine garlic, coriander, chilli sauce, lime juice and
chicken fi llets in a 2-litre bowl. Cover. Marinate for
1 to 2 hours in the refrigerator. Arrange marinated
chicken on wire rack set on the metal tray. Cook on
Grill 1 for 24 to 26 minutes, turning halfway through
cooking. Serve with guacamole.
To prepare guacamole:
In a small bowl mash avocado and stir in garlic, lime
juice, sour cream and cracked black pepper to taste.
W
ARM
C
HICKEN
S
ALAD
Serves: 4
Ingredients:
1 tablespoon sesame oil
2 tablespoons soy sauce
4 single chicken breast fi llets
2 cups snow pea sprouts
1 punnet cherry tomatoes
200
g
mixed salad leaves
Dressing:
1 tablespoon peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons sesame seeds
Method:
Combine sesame oil and soy sauce. Brush chicken
fi llets with this mixture and place on wire rack set on
the metal tray. Cook on Grill 1 for 24 to 26 minutes
or until just cooked. Turn halfway through cooking
and brush with any remaining soy mixture. Slice into
strips and toss with remaining salad ingredients and
dressing. Serve immediately.
To prepare dressing:
Place all ingredients in a screw top jar. Shake until
combined.
P
EANUT
S
ATAY
Serves: 4
Ingredients:
750
g
boneless chicken,
(cut into 2.5 cm cubes)
Marinade:
½ teaspoon caraway seeds
1 teaspoon ground coriander
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice
pinch salt
bamboo skewers
Satay Sauce:
3 red chillies,
seeded and fi nely chopped
2 cloves garlic, crushed
1 cm piece ginger, grated
1 teaspoon salt
½ cup peanut butter
1 cup water
¼ cup sultanas
¼ cup raisins
½ cup vinegar
½ cup sugar
½ cup peanuts
¼ cup chutney (optional)
Method:
Combine all marinade ingredients in a bowl with
chicken meat and marinate for at least 2 to 3 hours.
Combine all sauce ingredients in a 6-cup jug and
cook on High for 8 to 10 minutes, stirring halfway
through cooking. Puree sauce in a blender or food
processor. Set aside. Thread chicken meat onto
bamboo skewers and place on wire rack set on
metal tray. Cook on Grill 1 for 12 to 16 minutes, or
until cooked, turning once during cooking. Serve with
satay sauce.
Tip: To reheat sauce: Cook on High for 1 to 2 minutes.
F00039M10QP_CB.indd 66F00039M10QP_CB.indd 662012-6-18 13:55:582012-6-18 13:55:58
– 67 –
Main Fare Meats
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular dish. Beef rib roast should be placed cut-
side down. Other bone-in roasts should be placed
fat-side down. Boneless roasts should be placed fat-
side up. Halfway through cooking turn roasts.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded by the bones. Foil should extend about 5
cm down from bones.
The shank, thin ends of boneless roasts should also
be shielded.
Loosely cover baking dish with wax paper or paper
towel to prevent splatter. If a large amount of
juice accumulates in the bottom of the dish, drain
occasionally. If desired, reserve for making gravy.
Multiply the weight of the roast by the minimum
recommended times per 500
g
. Programme Power
and Time.
Directions for Cooking Tender Cuts of Meat by Microwave
After heating, check temperature using a meat
thermometer. The thermometer should not touch
bone or fat. If it does, the reading could be
inaccurate. Lower temperatures are found in the
centre of the roast and in the muscle close to a large
bone, such as a pork loin centre rib roast. If the
temperatures are low, return meat to the oven and
cook a few more minutes at the recommended power
level. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN. Let
stand, covered with foil, 10 to 15 minutes. During
standing time the internal temperature equalises and
the temperature rises 5 °C to 10 °C
Half hams should be shielded by wrapping an 8
cm wide strip of foil around the large end of the
ham. Secure to the body of the ham with wooden
toothpicks. Fold 3 cm over cut surface. For shank
ham halves, shield shank bone by cupping it with foil.
One third of the way through cooking, remove ham
from oven and cut off skin. Turn fat-side up and re
shield edges. If desired, glaze last 10 to 20 minutes
of cooking.
Canned hams should be shielded on the top
cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. If desired,
glaze last 10 to 20 minutes of cooking.
F00039M10QP_CB.indd 67F00039M10QP_CB.indd 672012-6-18 13:55:582012-6-18 13:55:58
– 68 –
Main Fare Meats
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use ½ to 1 cup of soup, broth,
etc per 500
g
of meat. Use an oven cooking bag or
covered casserole when cooking less-tender cuts of
meat. Select a covered casserole deep enough so
that the meat does not touch the lid.
Directions for Cooking Less-Tender Cuts of Meat by Microwave
If an oven cooking bag is used, prepare the bag
according to package directions. Do not use wire
or metal twist-ties. Use the nylon tie provided,
otherwise, use a piece of cotton string or a strip cut
from the open end of the bag. Make six 2 cm slits in
top of bag to allow steam to escape.
Multiply the weight of the roast by the minimum
recommended minutes per 500
g
. Programme Power
and Time. Turn meat over halfway through cooking.
Cooking Meat by Microwave Power
MEAT POWER
APPROX. COOKING TIME
(minutes per 500
g
)
Beef
Roasts
Rare
Medium
Well
Pot Roast
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM
8 to 10
10 to 12
12 to 14
25 to 30
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
12 to 15
12 to 15
5 to 7
Lamb
Medium
Well
MEDIUM-HIGH
MEDIUM-HIGH
10 to 12
12 to 15
F00039M10QP_CB.indd 68F00039M10QP_CB.indd 682012-6-18 13:56:002012-6-18 13:56:00
– 69 –
Main Fare Meats
Season roast as desired, but add salt after cooking.
Salt can be used for cooking Pork crackling.
Beef, Pork and Lamb Roasts: Place fat-side down
on wire rack with the glass tray underneath to catch
drips. Place pork rib roasts, rib tips down on wire
rack. Shield thin ends, cut edges and bony areas to
prevent overcooking. To shield, place a thin strip of
foil over top cut edges of roast. Cover tapered thinner
section of roast with a small square of foil. (Foil
should not touch sides of the oven, as arcing may
occur.) Remove foil halfway through cooking time.
Always turn meats over halfway through cooking.
Canned Ham (1.5
kg
to 2.5
kg
): Place on wire rack
set on glass tray. Shield top cut edge with a 4 cm
wide strip of foil. Fold foil over top cut edge and
down the sides. (Foil should not touch oven sides, as
arcing may occur.)
Pot Roast (1.2
kg
to 1.75
kg
): Place meat, vegetables
and seasonings in large oven proof casserole dish.
Cover with a lid. If desired, the pot roast may be
cooked in an oven cooking bag. Prepare the oven
cooking bag according to package directions. Do
not use wire or metal twist-ties. Use the nylon ties
provided, or use a piece of cotton string or a strip
cut from the oven bag. Place bag in oven proof
casserole dish. Place dish on glass tray. Cook on
Combination 3.
Directions for Cooking Meats by Combination
To Cook by Manual Combination:
Multiply the weight of the meat by the minimum
recommended minutes per 500 grams. Cook quality
meat roasts on Combination 2 using the times in the
following chart.
To Cook by Auto Menu:
Programme the desired Automatic Combination
Setting 14 (Roast Beef), 15 (Roast Lamb) or 16
(Roast Pork), select the weight. Press Start. After
cooking, allow the roast to stand covered, for 10
to 15 minutes to allow the roast to sit and fi nish
cooking.
Roasts are easier to carve after standing.
As with Microwave cooking, roasts cooked by
Combination will continue to cook during the
stand time. During stand time check the internal
temperature of the roast using a Microwave or
conventional thermometer. The thermometer should
not touch bone or fat. If it does, the reading could
be inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook a few
more minutes at the recommended Combination
Setting.
DO NOT USE A MICROWAVE OR CONVENTIONAL
MEAT THERMOMETER IN THE OVEN WHEN
COOKING BY COMBINATION.
Stand 10 to 15 minutes before carving.
Meat Chart for Combination Cooking
MEAT
Combination Cooking
Combination Setting Cooking Time
BEEF ROASTS
Rib, Boneless Rib, Top Sirloin
Rare
Medium
Well
Rump, Eye of Round
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (1
½
to 2
kg
) Chuck
Turn meat over after 1 hour of cooking)
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 3
Combation 3
12 to 14 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 15 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 14 min./500
g
16 to 18 min./500
g
1
1
/
2
to 2 h total
1
1
/
2
to 2 h total
PORK ROASTS Combation 2 15 to 16 min./500
g
LAMB ROASTS Combation 2 13 to 15 min./500
g
MEATLOAVES Combation 3 25 to 30 min./500
g
CASSEROLES Combation 3 30 to 40 min./1000
g
F00039M10QP_CB.indd 69F00039M10QP_CB.indd 692012-6-18 13:56:002012-6-18 13:56:00
– 70 –
Main Fare Meats
L
ASAGNE
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, fi nely chopped
410
g
tomato puree
400
g
diced tomatoes
¼ cup red wine
2 cloves garlic, crushed
1 tablespoon dried mixed herbs
3 beef stock cubes
salt and pepper
Cheese Sauce:
60
g
butter
3 tablespoons fl our
500 ml milk
¼ cup Parmesan cheese
¼ cup grated Mozzarella Cheese
ground black pepper
Method:
Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
High for 20 to 22 minutes, stirring halfway through
cooking. Melt butter in a 1-litre casserole dish on
High for 30 seconds. Add fl our, stir and cook on
High for 1 minute. Add milk, stirring, cook on High
for 6 minutes, stirring halfway through cooking. 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. Spread cheese sauce evenly over
the noodles and sprinkle with extra Parmesan and
Mozzarella cheese.
To Cook by Oven:
Preheat oven to 180 °C. Place lasagne in oven and
cook on 180 °C for 40 minutes. Serve hot with a
green salad and garlic bread.
To Cook by Combination:
Prepare as above. Cook on Combination 5 for 20 to
25 minutes or until golden brown.
R
ACK OF
L
AMB
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on wire rack set
on glass tray. Sprinkle with rosemary. Cook on
Combination 2 for 20 to 25 minutes, turning halfway
through cooking. Stand for 5 minutes before serving.
S
EASONED
R
OAST
L
AMB
Serves: 4 to 6
Ingredients:
1.6
kg
lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb on a rack in a 3 litre dish. Brush with
mustard and sprinkle with rosemary. Cook on
Combination 2 for 27 minutes. Turn over. Cook on
Combination 2 for 27 minutes. Cover, Set timer for
10 minutes and allow to stand.
Rack of Lamb
F00039M10QP_CB.indd 70F00039M10QP_CB.indd 702012-6-18 13:56:012012-6-18 13:56:01
– 71 –
Main Fare Meats
L
AMBS
F
RY AND
B
ACON
Serves: 4
Ingredients:
750
g
lambs fry
¼ cup powdered gravy mix
250
g
bacon, rind removed
and bacon cut into 2 cm strips
2 onions, sliced
1 tablespoon butter
1 cup water
ground black pepper
1 tablespoon chopped parsley
Method:
Soak lambs fry in water for 30 minutes, remove
skin and cut liver into thin strips. Coat lambs fry
with powdered gravy mix and shake off any excess.
Place bacon and onion into a 3-litre dish and cook
on High for 3 to 5 minutes. Remove and drain well
on absorbent paper. Add half the butter to the dish
and half the sliced lambs fry. Cook on High for 2 to
4 minutes, stir halfway through cooking. Repeat with
remaining butter and lambs fry. Return all the lambs
fry to the dish and add bacon and onion blend in
water, season with pepper and add parsley. Stir well.
Cook on High 1 to 2 minutes and serve immediately.
R
OSEMARY AND
L
AMB
K
EBABS
Serves: 4
Ingredients:
500
g
lamb back strap
¼ cup lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1 tablespoon rosemary leaves
½ teaspoon ground cumin
½ teaspoon ground cardamom
Method:
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. Thread lamb
cubes onto bamboo skewers. Place skewers onto
the wire rack set on the metal tray and cook on
Grill 1 for 18 to 20 minutes, turning halfway through
cooking.
M
OROCCAN
L
AMB
Serves: 4
Ingredients:
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cinnamon
2 cloves garlic, chopped
1 red onion, sliced
750
g
diced lean lamb
250 ml chicken stock
200
g
pumpkin, peeled and diced
juice and shredded rind of half
lemon
2 teaspoons brown sugar
2 tablespoons chopped coriander leaves
Method:
Combine cumin, turmeric, paprika, coriander and
cinnamon in a 3-litre dish. Microwave on High for 1
minute. Add garlic, onion and diced lamb and mix to
coat all ingredients with spices. Cover and cook on
High for 5 minutes.
Stir in chicken stock, cover and cook on High for a
further 5 minutes.
Add pumpkin and stir to combine, cover and cook on
Medium-Low for 20 minutes. Remove and stir. Cover
and cook on Medium-Low for another 20 minutes.
Add the lemon juice, rind, brown sugar and coriander
to the dish and stir well to combine. Cook on High for
2 minutes.
To Cook by Auto Menu:
Place spices into a 3-litre dish and microwave on
High for 1 minute. Add garlic, onion, lamb and
chicken stock. Mix to combine. Select 6 (Casserole)
then select 1200
g
weight, then press Start. Halfway
through cooking add pumpkin and stir through the
remaining ingredients at the end of cooking.
L
AMB
R
OGAN
J
OSH
Serves: 4
Ingredients:
1 large onion, diced
2 cloves garlic, crushed
120
g
rogan josh curry paste
600
g
diced lamb
400 ml coconut milk
250 ml beef stock
200
g
cherry tomatoes
Method:
Place onion and garlic into a 2-litre microwave-safe
casserole dish. Cook on High for 2 minutes. Stir in
curry paste and cook for a further 2 minutes. Add
lamb and stir until coated with curry paste. Cook on
High for 4 minutes, stirring halfway through cooking.
Pour in coconut milk and stock, stir well and cook on
Medium for 40 minutes, stirring every 10 minutes on
Medium. Serve with basmati rice, pappadums and
mango chutney.
F00039M10QP_CB.indd 71F00039M10QP_CB.indd 712012-6-18 13:56:022012-6-18 13:56:02
– 72 –
Main Fare Meats
G
OULASH
Serves: 4
Ingredients:
750
g
diced lamb
1 onion, fi nely 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:
Place onion, garlic and butter in a 3-litre casserole
dish. Cook on High for 2 to 3 minutes. Add Flour,
tomato paste and paprika and cook on High for a
further 2 minutes. Add lamb, capsicum and stock.
To Cook by Microwave:
Cover and cook on Medium for 24 to 26 minutes. Stir
in sour cream and serve with vegetables.
To Cook by Auto Menu:
Prepare as above and cover. Select 6 (Casserole),
select 1200
g
weight, then press Start.
L
AMB
C
HOPS WITH
S
PICY
S
AUCE
Serves: 4
Ingredients:
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 fi nely chopped fresh parsley
freshly ground black pepper to
taste
8 (approx. 800
g
) lamb loin chops
Method:
Combine all marinade ingredients to form a thick
mixture. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours. Remove chops from
marinade (reserving this mixture) and place chops on
a rack in a shallow dish. Cook on Medium-High for 8
to 10 minutes, turning over halfway through cooking.
Place reserved marinade mixture into a jug and heat
on High for 1 to 2 minutes. Arrange chops on serving
plate then pour the sauce over. Serve garnished with
parsley or watercress.
R
OAST
B
EEF
Serves: 6
Ingredients:
2
kg
roast beef
seasoned fl our
Method:
Place beef on wire rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned Flour.
To Cook by Combination:
Cook on Combination 1 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
Y
ORKSHIRE
P
UDDING
Serves: 6 to 8
Ingredients:
1 cup plain fl our
pinch of salt
1 egg
1½ cups milk
oil for greasing muffi n tins
Method:
Sift fl our and salt into a bowl. Break egg into fl our
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
To Cook by Oven:
Preheat oven to 220 °C. Brush twelve 7 × 3 cm
muffi n tins with oil, and place into oven for 2 to 3
minutes to heat oil. Remove tins and pour in batter
until tins are half full. Place on metal tray and cook
on 220 °C for 15 to 20 minutes or until golden. Serve
with roast beef.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in a
4-litre casserole dish. Add remaining ingredients.
Cover and cook on High for 10 minutes. Turn meat,
cover and cook on Medium 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 Medium-Low.
F00039M10QP_CB.indd 72F00039M10QP_CB.indd 722012-6-18 13:56:022012-6-18 13:56:02
– 73 –
Main Fare Meats
B
ARBECUE
G
LAZED
M
EATLOAF
Serves: 4
Ingredients:
Barbecue Glaze:
¼ cup water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 tablespoon brown sugar
Meatloaf:
1 small red capsicum
400
g
beef mince
150
g
sausage mince
1 medium brown onion, diced
2 cloves garlic, crushed
¼ cup dried breadcrumbs
1 egg lightly beaten
¼ cup chopped fresh basil leaves
1 tablespoon fresh oregano leaves, chopped
8 bacon rashers, rind removed,
sliced lengthways
Method:
Make barbecue glaze by combining all ingredients
in a small jug. Cook on High for 2 minutes, stirring
occasionally.
Quarter capsicum and remove seeds and membrane.
Place skin side up on metal tray and grill 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.Preheat oven to 180 °C.
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.
Press half the mixture into the bar pan. Lay capsicum
strips over the top and press remaining meat mixture
over the capsicum.
Turn the bar pan onto the Swiss roll pan and remove
the plastic wrap.
Cover the top and sides of meatloaf with bacon
slices, ensure bacon overlaps. Cook at 180 °C
uncovered for 15 minutes.
Pour off excess fat from meatloaf, brush with glaze
and cook uncovered for a further 25 minutes or until
meatloaf is cooked through. Allow standing for 10
minutes before slicing.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
400
g
rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoons Hoi sin sauce
¼ cup beef stock
3 cups sliced vegetables of your choice
(e.g. snow peas, broccoli, capsicum)
Method:
Place rump steak, ginger and garlic in a 3-litre dish.
Cook on High for 1 minute. In a 1-cup jug mix soy
sauce, Hoi sin sauce and beef stock. Mix into beef.
Cook on High for 2 minutes. Mix in vegetables. Cook
on High for 5 to 7 minutes stirring halfway through
cooking time.
M
INI
M
EATBALLS
Serves: 4
Ingredients:
500
g
topside mince
1 onion, fi nely chopped
1 clove garlic, crushed
½ cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
½ cup pineapple pieces, reserve juice
½ cup brown sugar
1 tablespoon cornfl our
½ cup beef stock
¼ cup vinegar
2 teaspoons soy sauce
Method:
Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half of balls onto
a paper towel lined dinner plate evenly spread.
Cook on Medium for 6 to 8 minutes, turning halfway
through cooking. Set aside. Repeat with remaining
mixture.
Sweet and Sour Sauce:
Drain pineapple and reserve pineapple juice. In a
jug, combine sugar and cornfl our. Add reserved
pineapple juice, beef stock, vinegar and soy sauce.
Mix well. Cook on High for 4 minutes. Stir and add
pineapple pieces. Cook on High for a further 2 to 3
minutes. Stir well. Spoon sauce over meatballs and
serve.
F00039M10QP_CB.indd 73F00039M10QP_CB.indd 732012-6-18 13:56:022012-6-18 13:56:02
– 74 –
Main Fare Meats
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500
g
sliced lean pork
¼ cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300
g
sugar snap peas, trimmed
1 zucchini, sliced
½ red capsicum, sliced
1 green onion, sliced
½ cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornfl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3-litre dish.
Cook on High for 1 to 2 minutes. Add marinated pork
and sauces and cook on Medium-High for 3 to 4
minutes. Add peas, zucchini, capsicum, green onions
and bean sprouts. Cook on High for 3 to 4 minutes.
Sprinkle with sesame seeds and serve with noodles.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 tablespoon butter
1 onion, sliced
750
g
rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
200
g
sliced button mushrooms
1 tablespoon cornfl our
½ cup hot beef stock
½ cup sour cream
1 tablespoon chopped parsley
Method:
Place butter, onion, meat, sauces and mushrooms
into a 3-litre dish. Cook on Medium-High for 8 to 10
minutes. Combine stock and cornfl our in a small
bowl, then add to meat mixture. Stir well. Cook on
Medium-High for a further 3 to 5 minutes. Add sour
cream and parsley. Stir and cook on Medium-High
for 2 minutes. Serve with egg noodles or rice.
To Cook by Auto Menu:
Place all ingredients except sour cream and parsley
into a 3-litre casserole dish. Select 6 (Casserole),
select 1200
g
weight, then press Start. Stir through
sour cream and parsley before serving.
C
HILLI
B
EEF
Serves: 4 to 6
Ingredients:
500
g
beef mince
1 diced onion
1 teaspoon minced garlic
35
g
packet chilli seasoning mix
400
g
can tomato puree
440
g
can kidney beans, drained
Method:
Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook on
High for 10 minutes. Stir halfway through cooking.
Add kidney beans and cook on High for a further 10
minutes. Stir halfway through cooking. Serve in taco
shells with chopped tomatoes and shredded lettuce
or with a salad and crusty bread.
P
EPPER
P
OT
B
EEF
Serves: 4 to 6
Ingredients:
1 teaspoon minced garlic
1 red capsicum cubed
400
g
can tomatoes
500
g
cubed beef
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cracked pepper
Method:
In a 3 litre dish mix garlic, capsicum, tomatoes, beef,
tomato paste, Worcestershire sauce and pepper.
To Cook by Microwave:
Cook on Medium-High for 35 to 40 minutes or until
meat is tender. Stirring regularly. Serve with steamed
rice.
To Cook by Combination:
Prepare as above. Cover and cook on Combination
3 for 30 to 40 minutes or until beef is tender.
To Cook by Auto Menu:
Prepare as above and cover. Select 6 (Casserole),
select 800
g
weight, then press Start.
F00039M10QP_CB.indd 74F00039M10QP_CB.indd 742012-6-18 13:56:022012-6-18 13:56:02
– 75 –
Main Fare Meats
B
EEF
R
OLL WITH
S
PINACH AND
S
PRING
O
NION
S
TUFFING
Serves: 4 to 6
Ingredients:
2 thick skirt steaks
(approx. 500
g
each), pounded
Stuffi ng:
1 tablespoon butter
1 clove garlic, crushed
½ bunch spinach,
washed and roughly chopped
4 green onions, fi nely sliced
¼ cup fresh breadcrumbs
salt and pepper
1 egg, lightly beaten
1 tablespoon slivered almonds
Sauce:
400
g
tomato puree
1 clove garlic, crushed
½ cup dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
pinch of pepper
Method:
Using a sharp knife, score the smooth side of the
steaks to form a diamond pattern. Place steaks
scored side down. Set aside. Place butter and garlic
into a 2-litre casserole dish. Cook on High for 30 to
40 seconds. Add spinach and green onions and cook
on High for 3 to 4 minutes. Allow to cool slightly. Add
breadcrumbs, salt and pepper, egg and almonds to
mixture. Mix until well combined. Place stuffi ng onto
steaks and roll up lengthwise to form two long rolls.
Secure rolls with string. Place beef rolls on a rack in
a 3-litre casserole dish. Cook on Medium- High for
30 to 35 minutes, turning halfway through cooking.
Allow to stand before carving into slices.
Sauce:
Place all ingredients into a 1-litre pyrex jug and mix
well. Cook on High for 8 to 10 minutes, or until the
sauce is a thick pouring consistency. Pour over beef
and serve.
B
EEF
B
OURGUIGNONNE
Serves: 4
Ingredients:
750
g
topside beef
½ cup red wine
1 clove garlic, crushed
1 bay leaf
125
g
streaky bacon, rind removed and
bacon chopped
12 button onions, peeled
1 tablespoon fl our
¾ cup beef stock
salt
freshly ground black pepper
2 tablespoons brandy (optional)
125
g
button mushrooms,
cleaned and trimmed
Method:
Trim the meat and cut into 2.5 cm cubes. Place in
a large casserole dish with the wine, garlic and bay
leaf. Cover and leave several hours or overnight in a
refrigerator. Place bacon in a shallow dish, cover with
paper towel and cook on High for 2 to 3 minutes. Mix
in the fl our then gradually add the stock. Combine
all remaining ingredients except brandy and
mushrooms.
To Cook by Combination:
Prepare as above, cook on Combination 3 for 50
minutes. Add the brandy and mushrooms and
return casserole to oven uncovered for a further 10
minutes.
To Cook by Auto Menu:
Prepare as above and cover. Select 6 (Casserole),
select 1200
g
weight, then press Start. Add brandy
and mushrooms 10 minutes before the fi nish of
cooking.
Beef Roll with Spinach and Spring Onion Stuffi ng
F00039M10QP_CB.indd 75F00039M10QP_CB.indd 752012-6-18 13:56:022012-6-18 13:56:02
– 76 –
Main Fare Meats
H
ERBED
B
EEF AND
M
OZZARELLA
R
OLL-UP
Serves: 4
Ingredients:
750
g
topside mince
1 onion, fi nely chopped
1 clove garlic, crushed
black pepper
2 tablespoons 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:
Preheat oven to 190 °C. 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 fi rmly to measure 35 × 25
cm. Sprinkle cheese over meat mixture leaving a
2 cm border around all sides. Tightly roll up meat
mixture. Place in a 23 × 13cm loaf tin. Place on metal
tray. Cook on 190 °C for 50 to 55 minutes. Drain well
after cooking. Stand for 5 minutes before slicing.
Method for Sauce:
Combine all ingredients in a food processor and
process until smooth. Pour into 4-cup jug. Cover with
plastic wrap. Cook on High for 5 to7 minutes.
V
EAL
P
APRIKA
Serves: 4
Ingredients:
750
g
diced veal
250
g
mushrooms, sliced
1 cup chicken stock
1 onion, fi nely chopped
1 teaspoon paprika
salt and pepper
2 tablespoons fl our
1 tablespoon tomato paste
½ cup sour cream
Method:
In a 3-litre casserole dish combine veal, mushrooms,
½ cup of the chicken stock, onion paprika and salt
and pepper. Cook on High for 10 minutes. Blend
fl our with remaining stock. Stir into veal with tomato
paste and cook on High for 2 to 3 minutes. Blend in
sour cream. Serve.
To Cook by Auto Menu:
Prepare as above. Select 6 (Casserole), select
1200
g
weight, then press Start. Blend fl our with
remaining stock. Stir into veal with tomato paste and
cook on High for 2 to 3 minutes. Blend in sour cream.
Serve.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
⅓ cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Add pasta
and cook on High for 8 to 10 minutes. Stand covered
for 5 minutes. Drain. Place sausages in a 3-litre
casserole dish. Cover and cook on High for 4 to 6
minutes. Drain, slice into 3 cm pieces. Set aside.
Place onion and capsicum in a large casserole dish.
Cover and cook on High for 4 to 6 minutes. Stir
in pasta, sliced sausages, tomato purée, salt and
pepper, herbs and half the Parmesan cheese. Cover
and cook on Combination 3 for 20 minutes. Remove
lid, stir, sprinkle over remaining Parmesan cheese.
Cook as above for a further 15 minutes.
Herbed Beef and Mozzarella Roll-up
F00039M10QP_CB.indd 76F00039M10QP_CB.indd 762012-6-18 13:56:042012-6-18 13:56:04
– 77 –
Main Fare Meats
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion, chopped
1 teaspoon minced garlic
200
g
diced potatoes
600
g
beef, diced
2 carrots, diced
⅓ cup tomato paste
1½ cups beef stock
100
g
whole button mushroom
¼ cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish.
Cook on High for 1 to 2 minutes. Add remaining
ingredients, except mushrooms and peas. Stir until
combined. Cover and cook on High for 8 minutes.
Stir and cook on Medium-Low for 28 to 30 minutes.
Add mushrooms and frozen peas. Stir cook on
Medium-Low for 14 to 15 minutes.
To Cook by Auto Menu:
Place all ingredients into a 3-litre Casserole dish.
Select 6 (Casserole), selcet 1600
g
weight, then
press Start.
B
ARBECUED
S
PARE
R
IBS
Serves: 4
Ingredients:
1
kg
pork spare ribs
¾ cup fruit chutney
½ cup tomato sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Method:
Place all ingredients into a large pyrex bowl and
mix well. Allow the spare ribs to marinate for several
hours or overnight. Preheat oven to 300 °C. Place
spare ribs on wire rack set on metal tray and cook
for 30 minutes. Turn halfway through cooking. Press
steam for 3 minutes. Serve with rice.
M
USSAMAN
B
EEF
C
URRY
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:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, stock and brown sugar, stir, cook on
Medium for 40 minutes. Stir once during cooking
serve with jasmine rice.
To Cook by Auto Menu:
Place all ingredients into a 3-litre Casserole dish.
Select 6 (Casserole), select 1200
g
weight, then
press Start.
B
ACON
R
OLL
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:
Mix butter, black coarse, pepper and salt together.
Wrap enoki mushroom with streaky bacon, secure
ends with cocktail sticks.
Brush wrap bacon with sauce. Place bacon onto
double grill tray, set to double grill mode for about 15
minutes by higher shelves. Lastly set to single grill 1
for another 3-5 minutes.
S
OUR
P
LUM
P
ORK
R
IB
Ingredients:
250
g
pork rib (cut into pieces, pierce
meat with fork)
Sauce A:
1 tablespoon oil
8 pieces sour plum
1 tablespoon wine or Hua Teow chiew
2 tablespoons sour plum powder
1 tablespoon corn fl our
¼ teaspoon coarse black pepper
3 tablespoons water
Method:
Seasoned pork rib with sauce A for 1 hour. 2. Cook
pork rib with sauce A on High power for 4-5 minutes
in a microwave safe casserole, covered with lid. (Stir
at ½ time)
Bacon Roll
F00039M10QP_CB.indd 77F00039M10QP_CB.indd 772012-6-18 13:56:062012-6-18 13:56:06
– 78 –
Vegetable Varieties
Fresh Vegetables
Place vegetables in a casserole dish. Add 2 to 3
tablespoons 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 High 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 High according to directions given
in chart. Vegetables should be cooked covered with
a lid or plastic wrap.
Directions for Cooking Vegetables by Microwave
Dried Beans or Peas
Place hot tap water, in a 4-litre dish. Bring hot water
to the boil on High for 10 to 12 minutes.
To Cook by Time:
Add beans and 2 tablespoons 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
Medium-High 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
Caulifl ower 250
g
Cook in covered 2-litre dish. 6 to 7
Corn (
1
⁄
2
cob)
Corn (cobs)
75
g
250
g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
2 to 3
6 to 7
Mixed Vegetables 250
g
Cook in covered 2-litre dish. 6 to 7
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 High (in minutes)
COVERED
TO COOK BEANS
on Medium-Low
(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 25 to 30
F00039M10QP_CB.indd 78F00039M10QP_CB.indd 782012-6-18 13:56:112012-6-18 13:56:11
– 79 –
Vegetable Varieties
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on High power for best results. Weights given are trimmed weights.
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING
TIME
(in minutes)
on Medium-
High
Asparagus 250
g
Covered dish with
1
⁄
4
cup water 3 to 4
Beans (fi nely sliced) 250
g
Covered dish with
1
⁄
4
cup water 6 to 8
Beetroot 4 whole
(1
kg
)
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
13 to 15
Broccoli 250
g
Covered dish with
1
⁄
4
cup water. 6 to 8
Brussels Sprouts 500
g
Covered dish with
1
⁄
4
cup water. 7 to 9
Cabbage 500
g
Shredded, with
1
⁄
4
cup water in covered dish. 7 to 9
Carrots 4
(sliced fi nely)
250
g
With
1
⁄
4
cup water in covered dish. 6 to 8
Caulifl ower 500
g
With
1
⁄
4
cup water in covered dish. 7 to 9
Celery
6 stalks (400
g
)
cut in 1 cm
pieces
With
1
⁄
4
cup water in covered dish. 6 to 8
Corn 2 cobs (500
g
)
4 cobs (1
kg
)
Brush with melted butter and cook in covered
dish.
7 to 9
12 to 14
Eggplant 1 (500
g
) Dice with
1
⁄
4
cup water in covered dish. 7 to 9
Mushrooms 250
g
(sliced) Cook with 2 tablespoons butter in covered dish. 4 to 6
Onions 3 (200
g
) Cut in quarters with
1
⁄
4
cup water in covered dish. 4 to 6
Peas 250
g
Shell peas and place with
1
⁄
4
cup water in covered
dish.
4 to 6
Potatoes-Mashed
-Jacket
3 (500
g)
Peeled and quartered with
1
⁄
4
cup water. Covered.
Cook uncovered on paper towel lined plate.
7 to 9
Pumpkin 500
g
Peeled and cut into uniform pieces with
1
⁄
4
cup
water in covered dish.
7 to 9
Spinach/Silver Beef 250
g
Remove stem, cut leaves into small pieces.
Cook with
1
⁄
4
cup water in covered dish.
4 to 6
Sweet Potato 500
g
In serving size pieces with 2 tablespoons water in
covered dish.
2 to 4
Turnips 500
g
Peeled and sliced fi nely with
1
⁄
4
cup water in
covered dish.
5 to 7
Tomatoes 2 (300
g
) Sliced and cooked covered. 2 to 4
Zucchini 500
g
Cut in 2 cm pieces in covered dish. 5 to 7
F00039M10QP_CB.indd 79F00039M10QP_CB.indd 792012-6-18 13:56:112012-6-18 13:56:11
– 80 –
Vegetable Varieties
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, fi nely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Wash and drain spinach leaves. Place spinach green
onions and garlic in a covered 3-litre casserole dish.
To Cook by Microwave:
Cook on High for 6 to 8 minutes.
To Cook by Auto Menu:
Select 1 (Vegetables), select 200
g
weight, then
press Start.
To Complete:
Drain well by squeezing between two dinner plates.
Toss through remaining ingredients. Season to taste.
Cook on High for 1 minute. Serve.
B
ROCCOLI AND
C
HEESE
S
AUCE
Serves: 2 to 3
Ingredients:
250
g
broccoli, washed,
trimmed and cut into pieces
2 tablespoons water
Cheese Sauce:
2 tablespoons butter
2 tablespoons fl our
1 cup milk
¾ cup grated cheese
¼ teaspoon mustard
salt and pepper
Method:
Place broccoli and water in a covered 2-litre
casserole dish.
To Cook by Microwave:
Cook on High for 6 to 8 minutes. Drain and set aside.
To Cook by Auto Menu:
Select 1 (Vegetables), select 200
g
weight, then
press Start. Drain and set aside.
To Complete:
Place butter in a 2-cup jug and cook on High for 30
seconds. Add fl our and mix well. Cook on High for 20
to 30 seconds. Add milk gradually and stir well. Cook
on High for 2 to 3 minutes, stirring halfway through
cooking. Add cheese, mustard, salt and pepper. Mix
well. Pour sauce over broccoli and cook on Medium
for a further 1 minute.
S
AVOURY
B
RUSSELS
S
PROUTS
Serves: 4
Ingredients:
500
g
Brussels sprouts
2 tablespoons butter
150
g
bacon, fi nely chopped
1 onion, fi nely chopped
1 teaspoon chopped basil
1 teaspoon sugar
Method:
Wash and trim Brussels sprouts. Place in a covered
2-litre casserole dish.
To Cook by Microwave:
Cook on Medium-High for 7 to 9 minutes. Drain.
To Cook by Auto Menu:
Select 1 (Vegetables), select 400
g
weight, then
press Start. Drain.
To Complete:
Place remaining ingredients in a 2-litre casserole
dish. Cook on High for 3 to 5 minutes. Add Brussels
sprouts and cook on High 1 to 2 minutes. Serve.
H
ERBED
V
EGETABLES
Serves: 6 to 8
Ingredients:
200
g
sliced snow peas
200
g
sliced carrots
200
g
sliced zucchini
2 tablespoons chopped parsley
Method:
In a 2-litre dish combine all vegetables. Cover and
cook on High for 3 minutes. Stir and Cook on High
for a further 3 minutes.
F
RITTATA
Serves: 4
Ingredients:
400
g
(approx. 4) potatoes
thinly sliced
1 onion, peeled and sliced
½ red capsicum, fi nely sliced
½ green capsicum, fi nely sliced
1 medium sized tomato, chopped
2 tablespoons chopped basil
4 eggs
⅓ cup sour cream
salt and pepper
½ cup grated tasty cheese
Method:
Place potatoes and onion into a 2-litre shallow dish and
cook on High for 5 to 7 minutes. Prepare remaining
vegetables. Beat together eggs and sour cream, season
with salt and pepper. Stir in basil. Add all remaining
vegetables to dish. Pour over egg mixture and cook on
High for 4 to 5 minutes. Sprinkle with cheese and cook
on Medium-High for a further 8 to 10 minutes. Allow to
stand covered for 5 minutes before serving.
F00039M10QP_CB.indd 80F00039M10QP_CB.indd 802012-6-18 13:56:112012-6-18 13:56:11
– 81 –
Vegetable Varieties
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 large tomatoes
¼ cup fresh breadcrumbs
¼ cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix with remaining ingredients,
except extra cheese. Place tomatoes in a 1-litre dish.
Cook on High for 1 minute. Spoon mixture back into
tomato shells. Sprinkle tomatoes with extra cheese.
Place tomatoes into a 2-litre casserole dish and cook
on High for 2 to 3 minutes.
Tip:
To cook 4 stuffed tomatoes, cook on High for 6 to 8
minutes.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 2 to 4
Ingredients:
200
g
sliced mushrooms
1 egg plant, chopped
200
g
zucchini sliced
1 capsicum, sliced
1 onion sliced
410
g
can tomatoes
½ cup tomato puree
1 teaspoon mixed herbs
1 teaspoon minced garlic
Method:
In a 4-litre dish place mushrooms, eggplant, zucchini,
capsicum and onion. Cover. Cook on High for 8
minutes. Add tomatoes, puree, mixed herbs and
garlic. Cover. Cook on High for 8 minutes.
V
EGETABLE
C
URRY
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:
In a 3 litre dish place onion and curry paste. Cook
on High for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook on
High for 12 to 14 minutes. Sprinkle with nuts.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup 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:
Add oil and vegetables to a 3-litre dish and stir well.
Cook on High for 4 to 5 minutes, stirring halfway
through cooking. Mix together sauces in a 1-cup
glass jug and cook on High for 1 minute. Pour over
hot vegetables and mix well.
C
HEESE AND
H
AM
F
ILLED
P
OTATOES
Serves: 4
Ingredients:
4 (800
g
) large sized potatoes
100
g
ham, fi nely diced
3 tablespoons snipped chives
40
g
butter
½ cup grated Cheddar cheese
Method:
Place potatoes on a dinner plate. Cook on High
for 10 to 12 minutes. Allow to stand for 4 minutes.
Cut off tops of potatoes and scoop out fi lling. Mash
fi lling with remaining ingredients. Spoon fi lling into
potatoes. Cook on High for 6 to 8 minutes.
Cheese and Ham Filled Potatoes
F00039M10QP_CB.indd 81F00039M10QP_CB.indd 812012-6-18 13:56:112012-6-18 13:56:11
– 82 –
Vegetable Varieties
C
HEESY
M
ASHED
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and quartered
¼ cup water
¼ cup milk
1 tablespoon butter
¼ cup grated cheese
pinch of nutmeg
Method:
Place potatoes and water into a 2-litre casserole
dish. Cover and cook on High for 8 to 10 minutes.
Drain. Mash potatoes with a potato masher. Add
remaining ingredients except nutmeg. Mix well. Cook
on High for 1 minute, sprinkle with nutmeg. Stir well
before serving.
D
UCHESS
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and quartered
¼ cup water
1 egg, lightly beaten
¼ cup cream
salt and white pepper
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on High for 10 to 12 minutes. Drain
well and mash. Add egg and cream, mix until smooth.
Season to taste with salt and pepper. Grease the
metal tray with melted butter. Place potato mixture
into a piping bag and pipe mixture into approximately
5 cm circles on the baking tray. Place metal tray in
oven and cook on Grill 1 for5 to 7 minutes.
S
AUTE
M
USHROOMS
Serves: 4 to 6
Ingredients:
1 tablespoon butter
400
g
mushrooms
1 clove garlic, crushed
salt and pepper
2 tablespoons chopped parsley
Method:
Place Butter in a 2-litre dish and cook on High for 30
to 40 seconds. Add mushrooms, garlic, salt, pepper
and parsley. Cover and cook on High for 3 to 4
minutes. Stir halfway through cooking.
H
ONEY
G
LAZED
C
ARROTS
Serves: 4 to 6
Ingredients:
500
g
(approx. 4) carrots
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
Method:
Peel and thinly slice carrots.
Combine all ingredients in a 2-litre casserole dish.
Cover and cook on High for 6 to 8 minutes. Serve.
To Cook by Auto Menu:
Prepare as above. Cover with a lid or plastic wrap.
Select 1 (Vegetables), select 400
g
weight, then
press Start. Serve.
P
OTATO
C
ASSEROLE
Serves: 4 to 6
Ingredients:
750
g
sliced potatoes
1 cup sour cream
¼ cup milk
3 green onions, sliced
2 bacon rashers, chopped
½ cup grated cheese
Method:
In a 2-litre dish place potatoes, sour cream and milk.
Place on wire rack and cook on Combination 1 for
30 to 35 minutes. Top with green onions, bacon and
cheese. Cook on Grill 1 for 10 minutes.
To Cook by Microwave:
Cover and cook on High for 18 to 20 minutes. Stand
covered for 5 to 10 minutes before serving.
T
OMATO AND
O
NION
Serves: 4
Ingredients:
600
g
(approx. 3) tomatoes, thinly sliced
1 onion, thinly sliced
½ teaspoon basil
salt and pepper to taste
Method:
Place all ingredients in a 2-litre casserole dish. Cook
covered on High for 7 to 10 minutes. Serve with
barbecued steak or grilled meat.
F00039M10QP_CB.indd 82F00039M10QP_CB.indd 822012-6-18 13:56:142012-6-18 13:56:14
– 83 –
Vegetable Varieties
C
ABBAGE
H
AM AND
O
NION
Serves: 6
Ingredients:
500
g
cabbage, shredded
2 tablespoons water
1 onion, fi nely chopped
1 tablespoon butter
125
g
ham, fi nely chopped
salt and pepper
Method:
Place cabbage and water in a 3-litre casserole dish.
Cover and cook on High for 7 to 9 minutes. Drain
and set aside.
To Cook by Auto Menu:
Prepare cabbage as above. Select 1 (Vegetables),
select 600
g
weight, then press Start. Drain and set
aside.
To Complete:
Place onion and butter in a 1-litre casserole dish and
cook on High for 3 to 4 minutes. Add onion mixture
and ham to cabbage and mix well. Return to oven
and cook on High for 2 to 3 minutes. Season with
salt and pepper and serve.
P
OTATO
W
EDGES
Serves: 4
Ingredients:
500
g
potatoes
oil, for brushing
Method:
Cut potatoes into wedges. Place in shallow dish.
Cook on High for 5 minutes. Brush with oil. Place
dish on metal tray. Cook on Grill 1 for 30 minutes.
C
ORN ON THE
C
OB
Serves: 4
Ingredients:
4 cobs corn
2 tablespoons butter
salt and pepper
Method:
Place corn cobs in a 3-litre casserole dish and
dot with butter. Cook covered on High for 12 to 14
minutes. Stand covered for 5 minutes. Season with
salt and pepper.
To Cook by Auto Menu:
Prepare as above. Cover securely. Select 1
(Vegetables), select 800
g
weight, then press Start.
Stand 5 minutes before serving.
S
AUSAGE &
B
EAN
S
TUFFED
C
APSICUMS
Serves: 4
Ingredients:
250
g
thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440
g
red kidney beans, drained
½ cup cooked long grain rice
4 medium red capsicum
¼ cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner plate.
Cook on Medium-High for 2 minutes. Turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave-safe bowl.
Cook uncovered on High for 2 minutes.Remove skins
from sausages and cut sausages into 1 cm slices.
Stir through onion mixture along with parsley, beans
and rice.
Remove tops from capsicum. Take out the seeds and
white membrane and discard.
Fill capsicum with stuffi ng mixture. Place into a
shallow sided microwave-safe dish.
Blend together extra tomato paste with half a cup of
water. Pour over and around capsicum.
Cook uncovered on High for 16 to 18 minutes.
Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
High for a further 2 minutes.
Tip: Substitute any thin sausages. Freeze leftover
rice then defrost on High for 2 minutes per cup.
C
ORN ON THE
C
OB
Serves: 4
Ingredients:
4 cobs corn
2 tablespoons butter
salt and pepper
Method:
Place corn cobs in a 3-litre casserole dish and
dot with butter. Cook covered on High for 12 to 14
minutes. Stand covered for 5 minutes. Season with
salt and pepper.
To Cook by Auto Menu:
Prepare as above. Cover securely. Select 1
(Vegetables), select 800
g
weight, then press Start.
Stand 5 minutes before serving.
F00039M10QP_CB.indd 83F00039M10QP_CB.indd 832012-6-18 13:56:142012-6-18 13:56:14
– 84 –
Vegetable Varieties
C
URRIED
C
REAMY
B
EANS
Serves: 4
Ingredients:
2 cups frozen green beans
2 tablespoons cream cheese
2 tablespoons sour cream
2 green onions, fi nely sliced
½ teaspoon curry powder
¼ teaspoon salt
Method:
Place beans in a 2-litre casserole dish. Cover and
cook on High for 4 to 6 minutes. Drain and allow to
stand, covered. Mix remaining ingredients in a jug or
a small bowl. Pour over beans and mix well. Cook on
High for 30 to 60 seconds. Serve hot.
C
AULIfl OWER
A
U
G
RATIN
Serves: 2 to 4
Ingredients:
500
g
caulifl ower,
trimmed and cut into pieces
2 tablespoons water
2 tablespoons butter
1 small onion, fi nely chopped
2 tablespoons fl our
1 cup milk
½ cup grated tasty cheese
2 tablespoons fresh bread crumbs
Method:
Place caulifl ower and water in a covered shallow
casserole dish. Cook on High for 7 to 9 minutes.
Stand covered while making sauce.
To Cook by Auto Menu:
Prepare caulifl ower as above. Select 1 (Vegetables),
select 400
g
weight, then press Start. Stand covered
while making sauce.
To Make Sauce:
Place butter and onion in a 4-cup glass jug. Cook
on High for 2 to 3 minutes. Stir in fl our and cook on
High for 1 minute. Add milk gradually. Stir well. Cook
on High for 2 to 3 minutes, stirring halfway through
cooking.
To Complete:
Drain caulifl ower and pour over sauce. Sprinkle with
cheese and breadcrumbs. Place a dish on glass tray
elevated on wire rack and cook on Grill 1 for 3 to 5
minutes.
M
INTED
P
EAS
Serves: 4
Ingredients:
1
kg
fresh peas, shelled
1 teaspoon water
1 teaspoon butter
1 tablespoon chopped mint
salt and pepper
Method:
Combine all ingredients in a 1 litre casserole dish.
Cover and cook on High 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 High.
To Cook by Auto Menu:
Prepare as above. Cover with a lid or plastic wrap.
Select 1 (Vegetables), select 400
g
weight, then
press Start. Stand covered for 2 to 3 minutes.
O
YSTER
S
AUCE
G
REEN
V
EGETABLE
Serves: 2 to 4
Ingredients:
250
g
pak choy (remove older leaves,
leave 12-15 cm length)
A:
2 tablespoons oyster sauce
1 teaspoon
soy sauce
2
g
castor sugar
1 teaspoon sesame oil
4 tablespoons hot water
1
g
corn starch
Method:
Wash
pak choy, cross leaves with stem, wrap
securely with plastic wrap. Put the wrapped food into
a microwave safe container
, cook for 2½ minutes at
High power with lid, take it out and rinse with cold
water quickly,
drain the pak choy and cut into 6-7cm
stips
, place it in a dish. Use another microwave safe
container
, put A into it, stir uniformly and fry for 1
minute at High power without lid. Take it out and pour
over the cabbage mustard and serve.
F00039M10QP_CB.indd 84F00039M10QP_CB.indd 842012-6-18 13:56:152012-6-18 13:56:15
– 85 –
Rice, Pasta and Cereal
Directions for Cooking Rice and Other Grains by Microwave
Follow directions in chart on page 49 for recommended dish size, amounts of water and cooking time. Add
grain to cold water. Add salt and butter according to package directions.
Directions for Cooking Pasta by Microwave
Follow directions in the chart on page 49 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 High. Test pasta for desired cooking before adding more time. Slightly under cook pasta that
will be heated again in casserole. Stir and let stand, uncovered for 5 minutes.
Directions for Cooking Hot Cereal by Microwave
Combine ¼ cup of quick cooking oats, pinch salt and ⅔ cups hot tap water in a breakfast bowl.
Cook on HIigh for time recommended in chart. Allow
to stand covered before serving.
For special rice, substitute beef or chicken stock for
water. Add cooked onion, mushrooms or crumbled
bacon before serving.
Drain and rinse before serving.
Cook on High for 1 to 2 minutes, stirring halfway
through cooking.
Let stand 1 to 2 minutes before serving. Top as
desired with sugar or spices.
F00039M10QP_CB.indd 85F00039M10QP_CB.indd 852012-6-18 13:56:152012-6-18 13:56:15
– 86 –
Rice, Pasta and Cereal
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, fi nely chopped
2 cups long grain rice
600 ml chicken stock
300 ml coconut milk
1 teaspoon turmeric
1 teaspoon cumin
Method:
Combine all ingredients in a 3-litre dish. Cook on
High for 10 minutes. Stir and cook on Medium for a
further 8 minutes. Allow to stand for 5 to 10 minutes.
To Cook by Auto Menu:
Prepare as above. Select 3 (Rice), select 400
g
weight, then press Start.
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
60
g
butter
2 onions, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
½ cup extra grated tasty cheese
paprika
Method:
Place butter and onions in a 2-litre casserole dish
and cook on High for 5 minutes. Add fl our, mix well
and cook on High for 1 minute. Blend in milk and
cook on High for 4 to 5 minutes, stirring halfway
through cooking. Add cheese and macaroni and pour
into a deep 20 cm round dish.
Top with extra cheese and sprinkle with paprika.
Cook on High for 6 to 8 minutes.
Directions for Cooking Dried Pasta by Microwave
ITEM CONTAINER
AMOUNT
OF
BOILING
WATER
APPROX. TIME
TO COOK PASTA
on High
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
Dried Fettuccine (250
g
) 4-litre dish 6 cups 10 to 12 5
Elbow Macaroni, shells, etc.
(250
g
)
3-litre dish 4 cups 12 to 14 5
Fresh Spaghetti, Fettuccine
(375
g
)
4-litre dish 6 cups 6 to 8 5
Dried Spaghetti (250
g
) 4-litre dish 4 cups 12 to 14 5
Fresh Tortellini, Ravioli (250
g
) 4-litre dish 4 cups 7 to 9 5
Fresh Gnocchi (375
g
) 4-litre dish 6 cups 6 to 8 5
Directions for Cooking Rice and Other Grains by Microwave
ITEM CONTAINER
AMOUNT
OF
WATER
APPROX. TIME
TO COOK RICE
on High
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
RICE
Quick Cook Brown (1 cup) 2-litre dish 1
1
⁄
3
cups 10 to 12 5
Brown (1 cup) 3-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
F00039M10QP_CB.indd 86F00039M10QP_CB.indd 862012-6-18 13:56:162012-6-18 13:56:16
– 87 –
Rice, Pasta and Cereal
S
EASONED
R
ICE
Serves: 6 to 8
Ingredients:
1 onion chopped
1 cup long grain rice
1 teaspoon thyme
2½ cups chicken stock
¼ cup slivered almonds, toasted
¼ cup sultanas
Method:
In a 3-litre dish place onion, rice, thyme and chicken
stock. Cook on High for 15 minutes. Stir. Cover.
Stand for 10 minutes. Add almonds, and sultanas,
and serve.
To Cook by Auto Menu:
Prepare as above. Select 3 (Rice), select 300
g
weight, then press Start.
P
AELLA
Serves: 6 to 8
Ingredients:
500
g
mussels in shell
¼ cup water
1 green capsicum, sliced
1 red capsicum, sliced
2 onions, sliced
1 clove garlic, crushed
2 tablespoons butter
2 cups long grain rice
440
g
can peeled tomatoes, roughly chopped
1½ cups hot chicken stock
pinch saffron powder
1½ cups cooked diced chicken
200
g
peeled green prawns
Method:
Place mussels and water into a 3-litre dish, cover and
cook on Medium-High for 4 to 5 minutes. Set aside.
Place capsicums, onions, garlic and butter into a
4-litre dish and cook on High for 4 to 6 minutes. Add
rice and stir well. Cook on High for 2 to 4 minutes.
Stir in tomatoes, hot chicken stock and saffron. Cook
on High for 16 to 18 minutes. Stir in chicken, prawns
and mussels and cook on Medium-High for 4 to 6
minutes. Stand for 5 minutes before serving.
C
HICKEN
R
ISOTTO
Serves: 4
Ingredients:
300
g
fresh asparagus, chopped
2 tablespoons olive oil
1½ cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
¼ cup grated fresh parmesan cheese
¼ cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus into a 2-litre dish and cook on High
for 1 minute. Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High
for 1 minute. Add 2 cups of boiling chicken stock,
cook on High for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on High for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered
on High for 3 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.
Seasoned Rice
F00039M10QP_CB.indd 87F00039M10QP_CB.indd 872012-6-18 13:56:162012-6-18 13:56:16
– 88 –
Rice, Pasta and Cereal
C
REAMY
B
ACON
S
AUCE
Makes: 500 ml
Ingredients:
1 onion, chopped
3 bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
¼ cup grated parmesan cheese
pepper
2 tablespoons chopped fresh parsley
Method:
In a 2-litre jug, mix onion, bacon and garlic. Cook on
High for 4 minutes. Add cream, cheese, pepper and
parsley. Cook on High for 3 to 4 minutes Serve with
fettuccine or your favourite pasta.
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250
g
cherry tomatoes, quartered
1 Spanish onion, diced
Coriander Dressing:
½ cup lemon juice
2 teaspoons sugar
½ cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a
3-litre dish and cook on Medium-High for 25 to 30
minutes. Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2-litre casserole dish. Stir
and cook on Medium for 18 to 20 minutes, stirring
twice during cooking.
Creamy Bacon Sauce
F00039M10QP_CB.indd 88F00039M10QP_CB.indd 882012-6-18 13:56:182012-6-18 13:56:18
– 89 –
Rice, Pasta and Cereal
C
REAMY
S
UN-
D
RIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
5 cups boiling water
½ cup sun-dried tomatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
⅓ cup grated parmesan cheese
300 ml cream
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on High for 14 to 16 minutes, or cook by Auto
Cook. While pasta is cooking, prepare sauce. Place
all ingredients except ham and extra parmesan
cheese in a blender, process until smooth. Drain
pasta and add sauce. Serve topped with ham and
extra parmesan cheese.
To Cook by Auto Menu:
Prepare as above. Select 4 (Dried Pasta), select
250
g
, then press Start.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
¼ cup tahini (sesame paste)
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on Medium for 25 to 30
minutes, Drain, process with remaining ingredients.
P
ESTO AND
E
GG
N
OODLES
Serves: 4 to 6
Ingredients:
6 cups boiling water
250
g
packet egg noodles
2 cloves garlic, crushed
½ cup chopped fresh basil leaves
¼ cup pine nuts, fi nely chopped
½ cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add egg
noodles. Cook on High for 6 to 8 minutes. Mix
together garlic, basil, nuts and cheese in a blender.
Gradually pour in olive oil, pulsing constantly. Season
and stir through drained noodles.
P
ENNE
P
UTTANESCA
Serves: 6
Ingredients:
500
g
Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1
kg
(approx 5) tomatoes, roughly chopped
200
g
kalamats olives, pitted
8 anchovy fi llets, drained and
chopped
⅓ cup capers, drained and rinsed
⅓ cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into 4-litre dish. Stir
and cook on High for 12 to 14 minutes or until
tender. Drain and set aside. Place oil and garlic into
a 2-litre dish and cook on High for 1 minute. Stir in
chilli and tomatoes. Cover and cook and High for 5
minutes, stir halfway through cooking. Add remaining
ingredients and cook on High for a further 10
minutes or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
High for 2 to 3 minutes to heat through. Season and
serve topped with extra basil leaves or parsley.
Pesto and Egg Noodle
F00039M10QP_CB.indd 89F00039M10QP_CB.indd 892012-6-18 13:56:212012-6-18 13:56:21
– 90 –
Cakes, Slices and Biscuits
C
ARAMEL
B
ANANA
C
AKE
Makes: 1 × 20 cm ring cake
Ingredients:
125
g
butter, softened
¾ cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
1½ cups self-raising fl our
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk
½ cup pecans, roughly chopped
Caramel Icing:
40
g
butter
½ cup brown sugar
2 tablespoons sour cream
¼ cup pecans, roughly chopped
1½ cups icing sugar
Method:
To Cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
until light and fl uffy. Beat in eggs until combined. Stir
in banana. Fold in sifted dry ingredients alternately
with sour cream and milk. Stir in pecans. Pour into
greased 20 cm ring pan. Place on metal tray and
cook for 45 minutes or until cooked. When cool,
spread with caramel icing.
Caramel Icing:
Melt butter and brown sugar on High for 2 minutes.
Stir until well combined. Do not boil. Add sour
cream, stir in icing sugar. Spread over cooled cake.
Decorate with pecans.
Q
UICK
M
IX
C
HOCOLATE
C
AKE
Makes: 1 × 20 cm ring cake
Ingredients:
1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
⅓ cup milk
Method:
Sift all dry ingredients into a bowl, add butter, eggs
and milk. Beat with a wire whisk for 1 to 2 minutes.
Grease a 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
Medium-High for 5 to 7 minutes. Stand covered for 5
minutes before turning out. Cool on a wire rack.
Tip: To soften butter cook on Medium for 10 to 15
seconds.
V
ANILLA
P
OPPY
S
EED
C
AKE
Makes: 1 × 20 × 10 cm loaf pan
Ingredients:
125
g
butter, softened
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1½ cups plain fl our
½ cup sour cream
¼ cup poppy seeds
Lemon Icing:
40
g
butter
1½ cups icing sugar
1 tablespoon lemon juice
Method:
Preheat oven to 180 °C. Grease and paper line a
20 × 10 cm loaf pan. Cream butter, sugar and
essence until light and fl uffy. Beat in eggs, one at a
time until combined. Stir in half the sifted fl our and
sour cream and then remaining fl our, sour cream
and poppy seeds. Spread mixture into prepared pan.
Place on metal tray and cook for 50 to 60 minutes.
Stand for 10 minutes before turning onto wire rack.
Spread cold cake with icing.
Lemon Icing:
Beat butter until light, stir in icing sugar and lemon
juice.
C
OCONUT AND
A
PRICOT
C
AKE
Makes: 1 × 20 cm round cake
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar
125
g
butter, softened
⅔ cup raw sugar
2 eggs, separated
1½ cups self-raising fl our
1½ cups coconut
Method:
To Cook by Oven:
Preheat oven to 170 °C. Place apricots and nectar
in a small bowl. Cook on High for 3 to 5 minutes.
Grease and line a deep 20 cm round pan. Cream
butter and sugar until light and fl uffy. Beat in egg
yolks, one at a time until combined. Stir in coconut
and half the sifted fl our and apricot mixture. Stir in
remaining fl our and apricots. Beat egg whites until
soft peaks form. Fold into mixture and spread into
prepared pan. Place on metal tray and cook for 50
to 60 minutes. Allow to stand for 10 minutes before
turning onto rack to cool.
F00039M10QP_CB.indd 90F00039M10QP_CB.indd 902012-6-18 13:56:222012-6-18 13:56:22
– 91 –
Cakes, Slices and Biscuits
M
OCHA
C
ARROT
C
AKE
Makes: 23 cm ring pan
Ingredients:
1 cup self-raising fl our
½ teaspoon bicarbonate of soda
½ cup caster sugar
½ cup crushed pineapple
1 cup grated carrot
¾ cup chopped pecans
60
g
chocolate
2 eggs
⅓ cup oil
Icing:
60
g
cream cheese
20
g
butter
1½ cups icing sugar
1 tablespoon lemon juice
¼ cup chopped pecans
Method:
Grease a 23 cm ring pan. In a large bowl place
fl our, bicarbonate of soda, sugar, pineapple, carrot
and pecan nuts. Place chocolate into a small bowl
and cook on Medium-High for 1 to 1½ minutes, stir
halfway through cooking.
Add chocolate, eggs, and oil to fl our mixture and mix
until well combined. Preheat oven to Oven
180 °C. Pour into prepared pan and cook for
40 minutes. Beat together all icing ingredients
except pecan nuts. Spread icing over cooled cake
andsprinkle with pecan nuts.
C
HOCOLATE AND
C
OFFEE
T
RUFFLES
Makes: 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:
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 High for 1½ to 2 minutes.
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.
F
RUITY SWISS ROLL
Ingredients:
3 medium eggs (150
g
)
60
g
castor sugar (
sifted)
⅛ teaspoon vanilla extract
60
g
plain fl our
(
sifted)
20
g
unsalted butter (melted)
250
g
cream (
whipped)
100
g
mixed fruit (garnishing)
1 piece baking paper
Method:
Preheat oven to 170 °C. Mix the eggs and castor
sugar until combined, add the vanilla extract. Sift
the fl
our into this mix and mix until combined using
a woden spoon
, add melted butter and mix quickly.
Cover the mold with baking paper and pour the
mixture into a 26 cm x16 cm standardized cake
mold,
tap the cake tin on the benchtop to remove
any air bubbles in the mix.
Place the mold onto the metal tray
, and put the metal
tray on the lower
shelf and bake for 13-15 minutes
after preheating.
Let the cake cool before removing the baking paper,
spread some cream onto the cake and sprinkle with
the mixed fruit,
spare 2 cm clearance to roll the cake
up, and then fix the joint well.
Spread some of the
cream on the top of the roll and sprinkle with some of
the mixed fruit
.
C
HOCOLATE
F
UDGE
Makes: 25 squares
Ingredients:
300
g
dark chocolate pieces
400
g
can condensed milk
1 cup chopped nuts
2 teaspoons vanilla essence
Method:
Grease and line a 20 cm square dish. In a 2-litre
bowl, place chocolate pieces and condensed milk.
Cook on High for 2 to 3 minutes. Stir. Mix in chopped
nuts and vanilla. Pour into prepared dish. Chill until
set and cut in squares.
F00039M10QP_CB.indd 91F00039M10QP_CB.indd 912012-6-18 13:56:222012-6-18 13:56:22
– 92 –
Cakes, Slices and Biscuits
S
OUR
C
REAM
C
HOCOLATE
B
ARS
Makes: 18 pieces
Ingredients:
100
g
butter, softened
½ cup (110
g
) caster sugar
1 egg
150
g
sour cream
1 teaspoon vanilla essence
1 cup (150
g
) plain fl our
¼ cup cocoa
½ teaspoon bicarbonate of soda
Pinch salt
Chocolate Icing:
⅔ cup (100
g
) dark chocolate melts
50 butter
2 cups (340
g
) icing sugar mixture, sifted
2 tablespoons milk
1 teaspoon vanilla essence
Method:
Grease a square (20 cm base) microwave-safe dish.
Line the base with non-stick paper allowing the paper
to extend up and over two sides of the dish.Place
butter and sugar into a medium size bowl and beat
with an electric mixer until pale and creamy.
Beat in egg, sour cream and vanilla until mixed
thoroughly.
Sift together, fl our, cocoa, bicarb soda and salt. Stir
into creamed mixture with a large metal spoon until
well mixed. Mixture will be fi rm.
Spread evenly into the prepared dish using the back
of a spoon to smooth top of mixture.
Cook on Medium for 7 minutes or until centre is just
cooked.
Spread with icing while still warm and allow to cool
completely before slicing.
Chocolate Icing:
Place chocolate and butter into a medium
microwave-safe bowl. Cook on Medium for 1 minute
and 30 seconds, stir halfway through cooking.
Stir in remaining ingredients and beat with a wooden
spoon until smooth.
L
EMON
F
RIANDS
Makes: 8
Ingredients:
180
g
unsalted butter
250
g
icing sugar
80
g
plain fl our
125
g
almond meal
2 lemons, zested
5 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
Method:
Lightly grease a 6-hole friand pan. Place the butter in
a 2-litre dish and heat on Medium for 2 to 3 minutes.
Set aside to cool. Preheat oven to 180 °C with metal
tray in position.
Sift the icing sugar into a bowl and stir in the almond
meal and lemon zest.
In a clean bowl whisk the egg whites until just frothy.
Add the dry ingredients along with the butter, lemon
juice and vanilla. Fold the mixture to combine. Fill
the moulds ¾ full and bake at 180 °C for 15 to 20
minutes or until golden and a skewer when inserted
comes out clean. Allow to cool for 5 minutes before
turning out. Serve completely cooled, dusted with
icing sugar.
B
LUEBERRY
M
UFFINS
Makes: Approximately 12
Ingredients:
12 muffi n cups
320
g
self raising fl our
130
g
soft brown sugar
100
g
blueberry
2 eggs
90
g
melted butter
350 ml full cream milk
50
g
roasted almond (chopped)
Method:
Whisk eggs in a mixing bowl for 1 minutes, next add
milk and butter and mix well. Leave aside. Sift fl our
in a mixing bowl, stir in sugar and make a well in the
centre. Stir in milk mixture and leave aside for about
½ hour
.
Add blueberry into batter. Preheat oven at 210 °C
till hot. Scoop batter into muffin cup(⅔ cup), top with
almond, bake at 210 °C for about 20-25 minute
son
lower shelf.
F00039M10QP_CB.indd 92F00039M10QP_CB.indd 922012-6-18 13:56:232012-6-18 13:56:23
– 93 –
Cakes, Slices and Biscuits
L
ACE
B
ISCUITS
Makes: 18 to 20 biscuits
Ingredients:
2 tablespoons liquid glucose
¼ cup brown sugar
60
g
butter, melted
⅓ cup plain fl our
60
g
almonds, fi nely chopped
Method:
Combine glucose and sugar in a 1-litre casserole
dish. Cook on Medium for 2 to 3 minutes. Add melted
butter to glucose mixture. Stir in fl our and almonds.
Mix well.
To Cook by Oven:
Preheat oven to 180 °C. Place small teaspoonful
of mixture 8 cm apart onto the greased metal tray.
Place into shelf support and cook on 180 °C for 8
to 10 minutes. Stand for 1 minute before removing
biscuits from tray, to allow edges to fi rm for easier
removal.
Tip: To make brandy snaps wrap hot biscuits around
the handle of a wooden spoon and allow to cool. Fill
centers with whipped cream.
Note: Liquid glucose is available at most health food
shops.
A
NZAC
B
ISCUITS
Makes: 24 biscuits
Ingredients:
125
g
butter, melted
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
2 tablespoons hot water
1 cup rolled oats
1 cup coconut
1 cup plain fl our
1 cup brown sugar
Method:
Preheat oven to 160 °C. Combine bicarbonate of
soda and water in a small bowl. Add dry ingredients
and water mixture to butter and syrup. Mix well.
Place tablespoons of mixture on the greased metal
tray, allowing room for spreading. Cook on 160 °C
for 12 to 14 minutes. Leave on the tray for a few
minutes, then transfer to wire cake rack until biscuits
are cool. Repeat with remaining mixture.
C
HOCOLATE
C
HIP
C
OOKIES
Makes: 30 large cookies
Ingredients:
250
g
butter
1 cup brown sugar
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
3 cups self-raising fl our
250
g
choc bits
Method:
To Cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
together until light and fl uffy. Beat in vanilla and eggs
until well combined. Fold in fl our and chocolate bits.
Place tablespoons of mixture onto greased metal
tray. Cook on 180 °C for 12 to 15 minutes or until
golden brown.
C
INNAMON
C
RISPS
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
1 teaspoon vanilla essence
2 egg
2½ cups self-raising fl our
2 teaspoons cinnamon
Method:
To Cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
together until light and fl uffy. Beat in vanilla and eggs
until well combined. Fold in fl our and cinnamon.
Place tablespoons of mixture onto greased metal
tray. Cook on 180 °C for 12 to 15 minutes or until
golden brown.
L
EMON
P
OPPY
S
EED
C
OOKIES
Makes: Approximately 25
Ingredients:
125
g
butter
1 cup caster sugar
1 tablespoon lemon zest
1 tablespoon poppy seeds
1 tablespoon lemon juice
2 eggs
1½ cups self-raising fl our
Method:
To cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
together until light and fl uffy. Beat in lemon zest,
poppy seeds, lemon juice, and eggs until well
combined. Fold in fl our. Place tablespoons of mixture
onto greased metal tray. Cook on 180 °C for 12 to 15
minutes or until golden in color.
F00039M10QP_CB.indd 93F00039M10QP_CB.indd 932012-6-18 13:56:232012-6-18 13:56:23
– 94 –
Cakes, Slices and Biscuits
S
PEEDY
C
HOCOLATE
B
IT
S
LICE
Makes: 1 × 20 cm slice pan
Ingredients:
90
g
butter melted
125
g
sweet biscuit crumbs
250
g
packet chocolate bits
1 cup shredded coconut
1 cup chopped nuts
400
g
sweetened condensed milk
Method:
Preheat oven to 180 °C. Grease and paper line a
20 cm square pan. Pour butter into prepared pan.
Sprinkle evenly with biscuits followed by chocolate
bits, shredded coconut and nuts. Pour over
condensed milk. Place on metal tray and cook for 30
to 35 minutes.
P
EANUT AND
S
ULTANA
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
185
g
butter
½ cup caster sugar
½ cup sultanas
1 cup raw unsalted peanuts
1 cup coconut
1 cup plain fl our
Method:
Preheat oven to 180 °C. Grease and paper line a
19 × 28 cm lamington pan. Melt butter on High for
1 to 2 minutes. Stir in sugar, sultanas, peanuts and
coconut, then sifted fl our. Press mixture into base of
pan and cook on Oven 180 °C for 30 to 35 minutes.
C
HOCOLATE
B
ROWNIES
Makes: 20 cm square pan
Ingredients:
125
g
butter
200
g
dark chocolate,chopped
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
¾ cup nuts, chopped
Method:
Preheat oven to 180 °C. Grease and paper line a
20 cm square pan. Melt butter and chocolate on
Medium-High power for 2 to 3 minutes, stirring once.
Stir in sugar, vanilla, eggs, fl our and nuts. Spread
into prepared pan. Cook on metal tray for 25 to 30
minutes. Allow to cool, remove from pan and sprinkle
with icing sugar. Cut into small squares.
A
PRICOT
H
ONEY
S
LICE
Makes: 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:
Grease and line an 18 × 28 cm dish. In a 2-litre dish
place butter and honey. Cook on High for 2 minutes.
Stir in biscuits, pecans, coconut and dried apricots.
Press into the prepared dish. Chill until fi rm cut into
squares.
P
ACKET
C
AKE
Serves: 4 to 6
Ingredients:
1 packet cake mix (360
g
)
ingredients as recommended by manufactures
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVER BEAT. Pour into 20 cm round dish
that has been lightly greased and lined. Cook on
Medium for 7 to 9 minutes. Stand and allow to cool
before removing.
Variations:
1 tablespoon jam added to batter before cooking.
Half the water suggested by manufacturer and add 1
cup sour cream to batter. Halve a cup chopped nuts,
¼ cup brown sugar and 1 teaspoon cinnamon. Mix
and place on base of cake dish before adding batter
to cake pan.
2 tablespoons honey and 30
g
butter melted in glass
jug, cook on High for 30 to 60 seconds. Pour over
just baked butter cake. Sprinkle with cinnamon.
Serve warm with cream or custard as a dessert or
cold with cream as a tea cake.
A quarter of a cup toasted muesli mixed with 1
tablespoon marmalade placed in the base of the
dish.
Tip: Packet cakes are best mixed by hand as the
microwaves will do the aerating.
F00039M10QP_CB.indd 94F00039M10QP_CB.indd 942012-6-18 13:56:232012-6-18 13:56:23
– 95 –
Cakes, Slices and Biscuits
C
ARAMEL
C
OCONUT
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
100
g
butter
½ cup plain fl our
½ cup self-raising fl our
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:
Grease and paper line a 19 × 28 cm lamington pan.
Melt butter in a bowl on High for 1 to 2 minutes. Sift
fl ours into bowl, stir in coconut, sugar and butter.
Press over base of prepared pan. Spread fi lling over
base and sprinkle with topping. Preheat oven to
180 °C. Cook on Oven 180 °C for 30 to 35 minutes.
To prepare fi lling, place all ingredients in a bowl and
cook on Medium-High for 3 to 5 minutes, stirring
twice during cooking.
To prepare topping, combine all ingredients and mix
well.
M
UESLI
S
LICE
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:
Combine butter, sugar and honey in a 2-litre dish and
cook on High for 1 to 2 minutes. Add muesli, coconut
and sultanas, mix well. Press into an 18 cm × 28
cm fl at dish. Cook on High for 4 to 5 minutes. Mark
into squares and cool in dish. When cool drizzle with
melted chocolate.
L
EMON
C
OCONUT
M
ERINGUE
S
LICE
Makes: 19 × 28 cm pan
Ingredients:
90
g
butter
¼ cup caster sugar
¾ cup plain fl our
⅓ cup cornfl our
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:
Grease and paper line a 19 × 28 cm lamington pan.
Cream together butter and sugar. Gradually add
sifted fl ours and knead lightly until combined. Spread
over base of prepared pan. Combine condensed
milk, egg yolks, lemon rind and juice in a bowl, cook
on Medium-High for 3 to 4 minutes, stirring twice.
Spread over base. Beat egg whites in a small bowl
until soft peaks form, gradually add extra sugar. Add
desiccated coconut, spread over fi lling and sprinkle
with slivered almonds. Preheat oven to Oven 180 °C.
Cook on Oven 180 °C for 35 to 40 minutes.
H
ONEY
A
LMOND
B
ROWNIES
Makes: 6
Ingredients:
125
g
butter
200
g
white chocolate
¾ cup sugar
¼ cup honey
2 teaspoons vanilla essence
2 eggs
1 cup plain fl our
¾ cup blanched almonds
Method:
Melt butter and chocolate in a bowl on Medium-High
for 1 to 2 minutes. Add sugar, honey, vanilla essence
and eggs and mix well. Add fl our and almonds. Pour
into a greased and lined 20 cm square deep pan.
To Cook by Oven:
Preheat oven to 180 °C. Place on metal tray and
cook on 180 °C for 35 to 40 minutes. Cool completely
before removing from a pan.
F00039M10QP_CB.indd 95F00039M10QP_CB.indd 952012-6-18 13:56:232012-6-18 13:56:23
– 96 –
Desserts and Pastries
A
PPLE
J
ALOUSIE
Makes: 2 slices
Ingredients:
3 cooking apples,
peeled and sliced thinly
¼ teaspoon cinnamon
pinch nutmeg
2 sheets ready rolled puff pastry
1 egg, lightly beaten
caster sugar
Method:
Place apples, cinnamon and sugar into a 2-litre
casserole dish. Cook covered on High for 3 to 5
minutes. Drain well.
Preheat oven to 210 °C. 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. Place into shelf support and cook on 210 °C
for 15 to 20 minutes.
H
ONEY
O
ATY
S
LICE
Makes: 27 × 17 cm Swiss roll pan
Ingredients:
1 cup rolled oats
1 cup plain fl our
¾ cup coconut
¾ cup sugar
125
g
butter
3 tablespoons honey
2 tablespoons water
½ teaspoon bicarbonate of soda
Method:
Grease and paper line a 27 cm × 17 cm slice pan.
Combine oats, fl our, coconut and sugar in a large
bowl. In a 2-litre pyrex bowl, place butter, honey and
water and cook on High for 1 to 2 minutes, stir in
bicarbonate of soda. Pour over dry ingredients, stir
until well combined. Press into pan. Preheat oven to
180 °C. Cook on Oven 180 °C for 25 to 30 minutes,
cool before cutting.
C
HOCOLATE
P
EANUT
B
UTTER
C
HEESECAKE
Serves: 6 to 8
Ingredients:
Base:
250
g
peanut cookies, fi nely crushed
125
g
butter
Filling:
500
g
cream cheese, softened
½ cup brown sugar
1 cup crunchy peanut butter
2 eggs
1 teaspoon vanilla essence
½ cup sour cream
Topping:
150
g
chocolate
¼ cup sour cream
Method:
Melt butter in a 1 litre casserole dish on High for 30
to 40 seconds. Add crushed biscuits and combine.
Press biscuit mixture evenly over base and sides of
a greased 20 cm spring form tin. Refrigerate until
fi rm. Preheat oven to Oven 160 °C. Place fi lling
ingredients into a mixing bowl, beat until mixture is
combined. Pour mixture into chilled biscuit base.
Place in oven, on metal tray, cook on Oven 180 °C
for 80 to 90 minutes. Allow to cool and spread with
topping.
Topping:
Melt chocolate in a 2-cup jug on Medium-High for 1
to 2 minutes. Stir in sour cream.
Spread over cheesecake.
Apple Jalousie
F00039M10QP_CB.indd 96F00039M10QP_CB.indd 962012-6-18 13:56:232012-6-18 13:56:23
– 97 –
Desserts and Pastries
A
PRICOT
C
HEESECAKE
Serves: 8 to 10
Ingredients:
250
g
plain biscuits
90
g
butter
¼ cup apricot jam
250
g
ricotta cheese
1 cup chopped dried apricots
2 eggs
½ cup caster sugar
300 ml cream
2 tablespoons fl our
1 teaspoon vanilla essence
Method:
Crush or process biscuits until fi ne. Melt butter in a
bowl on Medium-High for 1 to 1½ minutes. Combine
with biscuit crumbs and press onto the base of a
25cm spring form tin. Warm jam in a small bowl
on Medium-High for 30 seconds. Spread jam over
biscuit base. Sprinkle with apricots Refrigerate while
making fi lling.
To Cook by Oven:
Preheat oven to 160 °C. Beat together the remaining
ingredients until well combined and pour into the
biscuit base. Place on metal tray and cook on
160 °C for 80 to 90 minutes. Refrigerate until cold
before slicing.
If desired, decorate with whipped cream, drained
canned apricot halves and roughly chopped pecans.
C
HERRY
K
UECHEN
Serves: 6 to 8
Ingredients:
1 pkt (340
g
) buttercake mix
½ cup toasted coconut
125
g
melted butter
1 egg
Filling:
425
g
can pitted cherries, drained
Topping:
300 ml carton sour cream
2 tablespoons sugar
½ teaspoon cinnamon
Method:
Combine dry cake mix, coconut, melted butter and
egg. Press into 27 cm fl an dish. Cook on High for
4 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on Medium for 10 to
12 minutes. Allow to cool.
C
HOUX
P
UFFS
Makes: 12
Ingredients:
120 ml water
40
g
butter
pinch salt
80
g
fl our
2 eggs
Method:
Place water and butter into a medium bowl. Heat
on High for 2 minutes or until butter is melted and
water is boiling. Stir in sifted fl our and cook on High
for a further 1 minute until mixture forms a ball. Allow
standing for 5 minutes. Preheat oven to 220 °C.
Beat eggs lightly with a fork in a separate bowl. Add
gradually to fl our mixture, beating well between each
addition to achieve a smooth paste. Spoon or pipe
mixture into rounds onto the greased metal tray,
leaving space between each puff.
Fill water tank. Place metal tray into the shelf support
position. Close door and set time for 20 minutes.
Press Start then press and hold the Steam & Micro
Power button until 1 minute is displayed. This will
steam the oven cavity and help improve volume of
the puffs. Bake at 220 °C for 15 to 20 minutes until
golden and well puffed. Allow cooling.
Cut puffs in half and fi ll with sweetened cream or
custard. Replace tops and dust with icing sugar.
B
AKED
C
USTARD
Serves: 4
Ingredients:
400 ml milk
3 eggs, lightly beaten
¼ cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk into a 1-litre dish. Cook on High for 2
minutes. Add sugar and vanilla and whisk well to
combine. Strain mixture into 4 × 200 ml custard cups.
Fill water tank and place custard cups onto the base
of the oven. Cook on Micro steam for 10 minutes.
Rotate cups and refi ll water tank. Cook for a further
10 minutes on Micro steam or until just set. Allow to
cool slightly before serving.
F00039M10QP_CB.indd 97F00039M10QP_CB.indd 972012-6-18 13:56:262012-6-18 13:56:26
– 98 –
Desserts and Pastries
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100
g
sultanas
150
g
raisins
50
g
craisins
100
g
dales, chopped
100
g
dried fi gs, chopped
50
g
glace ginger, chopped
½ cup brandy
125
g
butter
¾ cup fi rmly packed brown sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
½ cup plain fl our
½ cup pie apple
¾ cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on Medium-Low for 10
minutes. Stir halfway through cooking. Cool. Beat
butter and sugar in a large bowl with an electric
mixer until light and fl uffy. Add eggs, one at a time,
beating between each addition. Stir in cooled fruits,
then remaining ingredients. Grease 4 × 200 ml
microwave-safe cups. Place half a cup of mixture into
each cup, pushing mixture in fi rmly. Smooth over the
top of puddings with the back of a spoon. Place cups
onto base of microwave oven. Fill water tank and
cook uncovered or Micro steam Low for 15 minutes.
Refi ll water tank and cook for a further 10 minutes.
Stand for 5 minutes before turning out. Repeat with
remaining mixture. Serve with cream or custard.
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
¾ cup self-raising fl our, sifted
400
g
sweetened condensed milk
30
g
butter
1 teaspoon vanilla essence
½ cup milk
1 cup brown sugar
1¼ cups boiling water
Method:
Place condensed milk into a 1-litre casserole dish
and cook on Medium for 6 to 7 minutes, stirring twice
during cooking. Stir in butter, vanilla essence and
milk, stir until butter has melted. Cool slightly.
To Cook by Oven:
Preheat oven to 200 °C. Add milk mixture to sifted
fl our, mix well. Pour mixture into a greased deep
20 cm cake pan. Sprinkle top with brown sugar and
gently pour boiling water over mixture. Place on
metal tray and cook on 200 °C for 30 to 40 minutes.
Serve.
B
READ AND
B
UTTER
P
UDDING
Serves: 4 to 6
Ingredients:
⅓ cup sultanas
¼ cup rum
70
g
butter, softened
10 sliced fruit loaf
4 eggs
1⅓ cup brown sugar
Method:
Grease a 1.5-litre shallow microwave oven safe dish.
Combine sultanas and rum in a small bowl. Heat
on High for 1 minute. Set aside. Butter both sides
of all bread slices. Remove the crusts and cut into
triangles. Beat together eggs, milk, cream, add liquid
from drained sultanas. Laver one third of the bread
evenly over the base of the 1.5-litre microwave-safe
dish. Sprinkle with half the sultanas and one third of
the brown sugar. Repeat with another layer of bread,
sultanas and brown sugar and top with the remaining
bread. Pour about two thirds of the egg mixture over
the bread and allow to stand for 20 minutes until
the liquid is absorbed. Pour over the remaining egg
mixture and sprinkle with brown sugar. Place on wire
rack set on glass tray. Cook on Combination 3 power
for 20 to 25 minutes. Allow to stand for 10 minutes
before serving with cream or ice cream.
C
HIFFON
C
AKE
Serves: 4 to 6
Ingredients:
100
g
plain fl our (sifted)
¾ teaspoon
baking powder (
sifted)
4 egg
white
3 egg yolk
100 ml
coconut milk
20
g
vegetable oil
120
g
castor
sugar
¾ teaspoon cream of tartar
¾ tablespoon pandan juice
a drop green colouring
Method:
Beat egg white for 30 seconds. Next add cream of
tartar and sugar, beat till stiff on high speed. Leave
aside. Beat fl our, baking powder, oil, coconut milk,
pandan juice, colouring and egg yolk for about 1-2
minutes, till smooth. Slowly fold fl our mixture into
egg white. Pour batter into chiffon cake tin, bake in
a preheated oven at 160 °C for about 1 hour
on the
lower shelf
.
Note: Do not grease tin before baking.
F00039M10QP_CB.indd 98F00039M10QP_CB.indd 982012-6-18 13:56:262012-6-18 13:56:26
– 99 –
Desserts and Pastries
B
ANANA
C
OCONUT
C
REAMED
R
ICE
Serves: 4
Ingredients:
1 cup arborio rice
400 ml coconut milk
20
g
unsalted butter
½ cup sugar
100 ml coconut milk, extra to serve
1 banana, to serve
½ cup shredded coconut, toasted
Method:
Wash and drain rice. Place rice, 300 ml of coconut
milk, 300 ml water, butter and sugar into a 2.5L
deep microwave-safe bowl or jug, stir to combine.
Microwave uncovered on High for 21 minutes,
stirring every 7 minutes. Remove and stir well, stand
for 5 minutes.
Note: Rice will absorb excess liquid on standing.
Serve warm in individual bowls drizzled with extra
coconut milk, banana slices and shredded coconut.
B
ANANA
P
UDDINGS WITH
B
UTTERSCOTCH
S
AUCE
Serves: 6
Ingredients:
100
g
unsalted butter, softened
½ cup brown sugar
1 egg
½ cup milk
1½ cups self-raising fl our
½ teaspoon ground nutmeg
1 large banana, mashed
Sauce:
100
g
butter
½ cup brown sugar
200
g
sweetened condensed milk
250 ml cream
Method:
Cream together butter and sugar until light. Mix in
egg. Sift fl our and nutmeg and stir into creamed
mixture with milk. Thoroughly mix then stir through
mashed banana.
Grease 6 × 200 ml capacity pudding cups. Divide
mixture evenly between the pudding cups fi lling to
approximately ¾ full. Smooth tops. Fill water tank
and place cups onto base of the oven. Cook on
Micro steam for 15 minutes. Refi ll water tank and
cook for a further 10 minutes or until puddings are
fi rm to touch. Allow to stand whilst making sauce.
Sauce:
Place all ingredients into a microwave-safe bowl.
Cook on High for 2 minutes. Stir and cook on High
for a further 2 to 3 minutes or until slightly thickened.
Unmould puddings from cups and serve with
butterscotch sauce.
P
ECAN AND
M
APLE
S
YRUP
P
UDDING
Makes: 6
Ingredients:
100
g
butter, softened
½ cup caster sugar
2 eggs
½ teaspoon vanilla essence
1½ cups self-raising fl our
100
g
pecans, chopped
½ teaspoon ground cinnamon
Grated rind of
½ lemon
⅓ cup milk
½ cup maple syrup
Method:
Cream together butter and sugar until light. Mix in
eggs and vanilla. Sift fl our and combine with three-
quarters of the pecans, cinnamon and all the lemon
rind. Fold into creamed mixture with milk until batter
is smooth.
Grease 6 × 200 ml pudding cups. Divide remaining
pecans evenly into the base of the cups. Pour
approximately 1 tablespoon of maple syrup into the
base of each pudding cup on top of the pecans.
Three-quarter fi ll each cup with batter and smooth
the top.
Fill water tank and place cups onto the base of the
oven. Cook on Micro steam Low for 15 minutes.
Refi ll water tank and cook for a further 10 to 15
minutes or until fi rm. Allow to stand for 5 minutes
before turning out.
T
IRAMISU
Serves: 4 to 6
Ingredients:
1 tablespoon ground coffee beans
2 tablespoons rum
500
g
pkt sponge fi nger biscuits
3 eggs, separated
2 tablespoons sugar
100
g
dark chocolate
500
g
mascarpone cheese
2 tablespoons cocoa
Method:
Prepare 2 cups of slightly sweetened espresso coffee
using ground coffee beans. Combine coffee and
rum into a wide bowl and quickly dip sponge biscuits
into the mixture, making sure they are wet but not
dripping. Set aside. Melt chocolate on Medium for 1
to 2 minutes. Allow to cool slightly. Beat together egg
yolks and sugar and add the mascarpone cheese,
stir until smooth. Beat the egg whites until they hold
stiff peaks and fold into the cheese mixture. Arrange
⅓ of the sponge biscuits into the base of a dish, top
with ½ the cheese mixture, repeat layers ending with
biscuits. Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
F00039M10QP_CB.indd 99F00039M10QP_CB.indd 992012-6-18 13:56:262012-6-18 13:56:26
– 100 –
Desserts and Pastries
B
AKED
A
LASKA
S
URPRISE
Serves: 4 to 6
Ingredients:
10 to 12 sponge fi nger biscuits
or
1 round sponge cake
1 punnet strawberries,
hulled and cut in half
1 tablespoon 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:
Line the base of a 23 cm round fl an 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.
To Cook by Oven:
Preheat oven to 220 °C. 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. Cook on 220 °C on metal tray for 5 to 8
minutes. Serve immediately.
P
AVLOVA
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1¼ cups caster sugar
2 teaspoons vinegar
2 tablespoons cornfl our
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
Preheat oven to 140 °C. Grease and line the metal
tray. Dust with 1 tablespoon cornfl our. Beat egg
whites and salt until stiff. Gradually add sugar and
continue beating until white and glossy and sugar
has dissolved. Fold vinegar and remaining cornfl our
into egg mixture. Pile mixture high on the metal tray.
Place into shelf support and cook on 140 °C for 60 to
70 minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon
4 pears, peeled and sliced
Method:
Combine water and sugar in a 2-litre dish. Stir to
dissolve sugar. Add the pears and select Auto menu
21 (Fruit Poached), select weight 500
g
and then
press Start.
R
HUBARB,
A
PPLE &
G
INGER
C
OMPOTE
Serves: 4
Ingredients:
300
g
rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30
g
crystallized ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave-safe
dish. Stir to dissolve sugar.
Cook on High for 6 minutes or until fruit is softened.
To Cook by Auto Menu:
Select Auto Menu 21 (Fruit Poached), then select
500
g
weight and then press Start.
Baked Alaska Surprise
F00039M10QP_CB.indd 100F00039M10QP_CB.indd 1002012-6-18 13:56:272012-6-18 13:56:27
– 101 –
Desserts and Pastries
L
EMON
M
ERINGUE
P
IE
Serves: 4 to 6
Ingredients:
Pastry:
1 cup plain fl our
2 tablespoons caster sugar
75
g
butter
1 egg yolk
2 teaspoons milk
Filling:
2½ tablespoons cornfl our
½ cup caster sugar
150 ml water
juice and grated rind of 2 lemons
3 eggs, separated
⅓ cup caster sugar, extra
Method:
Pastry:
Stir fl our and sugar together in a bowl. Rub in butter
until mixture resembles fi ne breadcrumbs. Add egg
yolk and milk and knead lightly. Wrap and chill for 10
to 15 minutes.
Filling:
Place cornfl our and sugar into a 1-litre casserole
dish. Gradually add water, stirring. Add lemon
rind. Cook on High for 2 to 3 minutes, until boiling.
Add yolks and lemon juice and mix well. Cook
on Medium-High for a further 2 to 3 minutes. Stir
halfway through. Set aside.
Preheat oven to 180 °C. Roll out pastry to fi t a 20
cm pie plate. Prick base. Cook on metal tray for
10 to 12 minutes. Beat egg whites until soft peaks
form. Gradually beat in extra caster sugar, one
tablespoonful at a time. Preheat oven to 180 °C.
Place lemon fi lling into cooked pastry case and
top with meringue. Cook on metal tray for 10 to 12
minutes until meringue is golden in colour.
Tip:
It is necessary to preheat oven again when placing
lemon mixture and meringue into pie shell.
P
EACH
C
RUMBLE
Serves: 4 to 6
Ingredients:
70
g
butter
½ cup fl our
¼ cup sugar
1 cup toasted muesli
½ cup shredded coconut
½ teaspoon cinnamon
810
g
can peaches, drained
Method:
Place butter in a 2-litre bowl. Cook on High for 40
to 60 seconds. Mix in fl our, sugar, muesli, coconut
and cinnamon. Place the peaches in a 2-litre shallow
microwave-safe dish, top with crumble mixture.
Place on wire rack and cook on Combination 3 for 20
minutes.
A
PPLE
P
IE
Serves: 6 to 8
Ingredients:
Pastry:
185
g
butter
½ cup caster sugar
1 tablespoon lemon juice
1 egg
1½ cups plain fl our
1 cup self-raising fl our
Filling:
800
g
pie apples
¼ cup caster sugar
1 teaspoon arrowroot
1 teaspoon cinnamon
Method:
Preheat oven to Oven on180 °C. Using electric
beaters or a food processor, process all pastry
ingredients except fl our until smooth and creamy.
Add fl ours and process until combined. Press ⅔ of
prepared pastry into the base of a 23 cm pie plate.
Add combined fi lling ingredients to pie base. Roll
remaining pastry between two sheets of greaseproof
paper to fi t pie. Place on pie and press edges
together. Place on metal tray. Cook on 180 °C for 40
to 50 minutes.
G
RAPE
F
RUIT
F
LAVOUR
C
UP
C
AKE
Serves: 6
Ingredients:
80
g
unsalted butter (chopped)
50
g
brown sugar
2 medium eggs (100
g
) beaten
1 tablespoon lemon juice
a little
grapefruit jam (for garnishing)
A:
100
g
plain fl our
2
g
baking
powder
Method:
Beat the butter until it becomes white, add brown
sugar
gradually and mix them well, add beaten eggs
gradually and stir. Gradually add sifted A and stir
evenly using wooden spoon,
add the lemon juice and
mix
. Cut the mixture into 6 equal parts and put them
into a
6 cupcake tray.
Select “oven” to preheat at 180 °C. After preheating,
put the cup cake on the oven and put the oven on
the lower shelf to cook for about 17-18 minutes.
Garnish the finish with grapefruit jam.
F00039M10QP_CB.indd 101F00039M10QP_CB.indd 1012012-6-18 13:56:302012-6-18 13:56:30
– 102 –
Micro - Made Extras
C
OFFEE
L
IQUEUR
Makes: 3 cups
Ingredients:
1½ cups hot tap water
2 cups sugar
⅓ cup instant coffee
2 cups vodka
3 teaspoons vanilla essence
Method:
Pour water into a 4-litre casserole dish. Cook on
High for 2 to 3 minutes. Add remaining ingredients
except vodka and stir well. Cook on Medium for 30
to 35 minutes. Cool slightly and mix in vodka. Pour
into an airtight container and stand for 4 days before
serving. Serve in liqueur glasses.
L
EMON
L
IME
C
ORDIAL
Makes: approximately 1.5-litre of undiluted cordisl
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a
4-litre dish with the remaining ingredients. Cook on
High for 8 to 10 minutes. Stir every 2 to 3 minutes
during this cooking time to dissolve sugar. Cook on
High for 25 to 30 minutes, or until the mixture has
become a syrupy consistency. Set aside to cool.
Pour into bottles and seal. Store in the refrigerator
and serve with cold water, soda or mineral water and
fresh mint leaves if desired.
G
INGER
T
EA
Serves: 2
Ingredients:
5 cm piece ginger
1 lemon, sliced
2 teabags
1 cup mint leaves
2 cups water
Method:
Peel and slice ginger and place into a 2-cup jug
with remaining ingredients. Heat on High for 3 to
4 minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
C
ARAMEL
S
AUCE
Makes: 2 cups
Ingredients:
400
g
condensed milk
¼ cup brown sugar
2 tablespoons golden syrup
300 ml cream
Method:
In a 2-litre jug mix all ingredients except cream.
Cook on High for 3 minutes, stirring halfway through
the cooking time and cook on Medium-Low for 3
minutes. Mix well and then stir in cream. Serve warm
or cold.
C
HOCOLATE
M
ACADAMIA
N
UT
S
AUCE
Makes: 1 cup
Ingredients:
200
g
dark chocolate
½ cup cream
¼ cup macadamia nuts, chopped fi nely
Method:
Place chocolate and cream in a 2-cup pyrex jug,
melt on High for 1 to 2 minutes. Mix well and stir in
macadamia nuts. Serve hot over ice cream.
S
WEET
B
ERRY
S
AUCE
Makes: approximately 3 cups
Ingredients:
½ cup caster sugar
½ cup water
500
g
mixed berries
2 tablespoons water
1 tablespoon arrowroot
Method:
Combine sugar and water in a 1.5-litre bowl and cook
on High for 3 to 5 minutes, stir once during cooking
to dissolve sugar. Add berries and cook on High for 3
to 4 minutes. Blend water and arrowroot and add to
berry mixture. Cook on High for 2 minutes. Serve hot
or cold with ice cream.
F00039M10QP_CB.indd 102F00039M10QP_CB.indd 1022012-6-18 13:56:302012-6-18 13:56:30
– 103 –
Micro - Made Extras
M
INT
S
AUCE
Makes: Approximately ⅓ cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in a 1-cup jug. Cook on High
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.
M
USHROOM
S
AUCE
Makes: 1½ cups
Ingredients:
3 tablespoons butter
2 tablespoons fl our
1 teaspoon soy sauce
¾ cup cream
salt and pepper taste
½ teaspoon curry powder
190
g
can champignon mushrooms,
sliced
Method:
Place butter in a 4-cup glass jug. Cook on High for
40 seconds. Add fl our and soy sauce. Blend to a
smooth paste. Add cream and stir until smooth. Add
seasonings and mushrooms. Cook on High for 2 to 3
minutes, stirring every 1 minute. Serve on toast or as
accompaniment to meats. Sauce can be reheated on
High for 30 to 60 seconds.
C
HINESE
S
WEET &
S
OUR
S
AUCE
Makes: 4 cups
Ingredients:
½ cucumber
½ cup cornfl our
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:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornfl our and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum,
cucumber and celery. Cook on High for 10 to 12
minutes, stirring every 2 minutes. Serve with ham
steaks, pork chops or chicken.
H
OLLANDAISE
S
AUCE
Makes: ¾ cup
Ingredients:
60
g
butter
2 tablespoons lemon juice
2 egg yolks
¼ cup cream
½ teaspoon mustard
¼ teaspoon salt
Method:
Place butter in a 2-cup jug, cook on High for 40
seconds. Add lemon juice, egg yolks and cream, mix
well. Cook on Medium for 60 to 90 seconds. Add
mustard and salt, mix until smooth. Serve with eggs,
vegetables or fi sh dishes.
B
RANDY
S
AUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons comfl our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
In a 1-litre pyrex jug melt butter on High for 20 to
30 seconds. Blend in comfl our, sugar and golden
syrup and cook on High for 50 to 60 seconds. Add
milk gradually and cook on Medium 3 to 4 minutes.
Stirring halfway through cooking. Stir in brandy.
Serve hot with fruit or Christmas pudding.
F00039M10QP_CB.indd 103F00039M10QP_CB.indd 1032012-6-18 13:56:302012-6-18 13:56:30
– 104 –
Micro - Made Extras
S
TRAWBERRY
J
AM
Makes: Approximately 600 ml
Ingredients:
1
kg
strawberries, washed and hulled
1
kg
caster sugar
pectin if required
Method:
Place strawberries in a 4-litre casserole dish. Cover
and cook on High for 5 minutes. Stir in sugar and
pectin if required. Cook on Medium-High for 25 to 30
minutes, stirring every 10 minutes. Cool and bottle in
sterilised jars. Seal.
S
WEET
A
PRICOT
J
AM
Makes: 3 cups
Ingredients:
750
g
dried apricots, cut in quarters
1800 ml water
1.3
kg
sugar
2 tablespoons pectin
Method:
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 High for 25
to 30 minutes, stirring halfway through cooking.
Remove lid, add pectin, stir well. Cook on High for
a further 25 to 30 minutes, stirring halfway through
cooking. Allow to cool slightly before pouring into
sterilised jars. Seal.
R
HUBARB AND
B
ERRY
J
AM
Makes: 1½ cups
Ingredients:
2 cups chopped rhubarb
1½ cups berries, fresh or frozen
2 tablespoons orange juice
1 cup caster sugar
Method:
Combine rhubarb, berries and orange juice in a
3-litre casserole dish. Cook on High for 8 to 10
minutes, stirring twice during cooking. Add sugar, stir
until dissolved, cook on High for a further 10 to 15
minutes, stirring every 5 minutes. Pour into sterilised
jars, and seal.
O
RANGE
M
ARMALADE
Makes: 3 cups
Ingredients:
700
g
oranges
1 lemon
water
3 cups sugar, warmed
Method:
Wash fruit. Cut fruit in half, reserve seeds, squeeze
juice from fruit and set aside. Remove rind from fruit
being careful not to include white pith. Cut rind into
fi ne strips. Set aside. Pour fruit juice into a 4-cup
jug. Add enough water to make 3 cups of liquid.
Add seeds. Cover and cook on High for 20 minutes.
Strain. Add sugar to mixture with rind, mix well
and cook on High 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 High for 1 to 1½ minutes.
Jam
F00039M10QP_CB.indd 104F00039M10QP_CB.indd 1042012-6-18 13:56:302012-6-18 13:56:30
– 105 –
Micro - Made Extras
R
HUBARB AND
A
PPLE
C
ONSERVE
Make: 2 cups
Ingredients:
350
g
rhubarb, chopped
3 medium sized apples, grated
2 tablespoons water
1 cup caster sugar
2 tablespoons lemon juice
Method:
Place rhubarb, apple and water in a 3-litre casserole
dish, cover and cook on High for 6 to 8 minutes,
stirring once during cooking. Stir in sugar and lemon
juice and cook uncovered on High for 15 minutes
stirring after every 5 minutes. Pour into hot sterilized
jars, when cool, seal.
L
EMON
B
UTTER
Makes: 1 cup
Ingredients:
½ cup lemon juice
1 tablespoon lemon rind
⅓ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
Medium for 3 to 4 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.
P
ASSIONFRUIT
B
UTTER
Makes: 1½ cups
Ingredients:
3 eggs
½ cup caster sugar
6 passionfruit, pulp removed
90
g
butter
Method:
Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter. Cook
on Medium-High for 4 minutes, stirring after every
minute. Pour into hot sterilised jars, when cool, seal.
M
ANGO
C
HUTNEY
Makes: 3 cups
Ingredients:
450
g
fresh mango, sliced
250
g
cooking apples,
peeled, cored and sliced
2 tablespoons salt
2 onions, fi nely sliced
300
g
brown sugar
150 ml malt vinegar
1 teaspoon ground ginger
1 teaspoon chilli powder
Method:
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 High for 6 minutes, stirring halfway through
cooking. Add sugar, vinegar and spices, mix well.
Cover and cook on High for 15 minutes. Pour into
sterilised jars and seal.
T
OMATO
C
HUTNEY
Makes: 4 cups
Ingredients:
250
g
onion, fi nely chopped
1.5
kg
ripe tomatoes, skins removed and
tomatoes chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175
g
sugar
Method:
Place onions in a 3-litre dish. Cover and cook on
High for 4 to 5 minutes. Add tomatoes and cover and
cook on High for 5 to 6 minutes. Add salt, spices and
vinegar. Stir well and cook on High for 10 minutes,
stirring halfway through cooking. Add sugar, stir
well and cook on High for 35 to 40 minutes, stirring
occasionally. Pour into sterilized jars and seal.
F00039M10QP_CB.indd 105F00039M10QP_CB.indd 1052012-6-18 13:56:312012-6-18 13:56:31
© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2012
F00039M10QP
PA0612-0
Printed in China
NN-DS592B
F00039M10QP_cover.indd 2-3F00039M10QP_cover.indd 2-3 2012-6-18 13:57:192012-6-18 13:57:19
