Operating Instructions and
Cookbook Combination Oven
Model No. NN-DF386B
FOR DOMESTIC USE ONLY
IMPORTANT SAFETY INSTRUCTIONS
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
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Important notice
1000 W
E
The IEC (60705) power
output (watts)
The heating category for
small packs of food
Microwave symbol
Thank you for purchasing a Panasonic Microwave Oven.
Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cook-
ing times accordingly. The symbol indicates the heating category for your oven when cooking
or reheating convenience foods.
Your oven is rated ‘E’, which is very efficient. It is therefore very important that you refer
carefully to the packet instructions on convenience foods.
Some packet instructions only display information for B or D rated ovens. We therefore provide
additional guidelines for reheating and cooking on pages 46-52 of this book.
ALWAYS check the progress of the food as it cooks or reheats by simply opening the door.
After checking the progress of the foods, touch Start to continue the cooking time.
Failure to follow the instructions given in this operating instructions and cookbook,
may affect the recipe result and in some instances may be dangerous.
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Contents
Safety instructions .................................... 2-9
Disposal of waste products ........................ 10
Important safety instructions ................ 11-12
Before using your oven .............................. 13
Placement of your oven .............................. 13
Care & cleaning of your oven ..................... 14
Maintenance of your oven .......................... 15
Parts of your oven ....................................... 15
Outline diagram ........................................... 16
Important information ............................ 17-19
Microwaving principles ............................... 20
Control panel ............................................... 21
Setting the clock .......................................... 22
Operation guide setting .............................. 22
Child safety lock .......................................... 23
Oven Accessories ....................................... 23
Cooking Modes ........................................... 24
Microwave cooking and defrosting ............ 25
Grilling cooking ........................................... 26
Oven Cooking ....................................... 27-28
Combination Cooking ........................... 29-30
Using the timer ............................................ 31
Multi-stage cooking ..................................... 32
Using the memory function ........................ 33
Chaos defrost .............................................. 34
Auto sensor programs .......................... 35-37
Auto weight programs ........................... 38-39
General guidelines ................................ 40-41
Quick check guide to cooking utensils ...... 42
Microwave power levels ............................. 43
Grilling .......................................................... 43
Oven ............................................................ 44
Combination ................................................ 45
Reheating and cooking guidelines ............. 46
Combination cooking and reheating
charts ..................................................... 47-52
Tips for microwave cooking ........................ 53
Defrosting guidelines .................................. 54
Defrosting chart ........................................... 55
Meat and Poultry ................................... 56-57
Fish ........................................................ 58-59
Vegetables ............................................ 60-61
Eggs & cheese ............................................ 62
Dry starchy foods and vegetables ............. 63
Desserts - Pastries ............................... 64-65
General advice for cooking using
microwaves and combination cooking ....... 65
Traditional cooking using Oven heating .... 65
Common queries answered ................. 66-67
Recipe .................................................... 68-92
Questions and answers ........................ 93-94
Technical specifi cations ............................ 95
Thank you for purchasing a Panasonic Microwave Oven.
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Safety instructions
Important safety instructions. Before
operating this oven, please read these
instructions carefully and keep for
future reference.
This appliance can be used by children
aged from 8 years and above and persons
with reduced physical, sensory and
mental capabilities or lack of experience
and knowledge if they have been given
supervision or instruction by a person
responsible for their safety concerning the
use of the appliance in a safe way and
understand the hazards involved.
Children shall not play with the appliance.
Cleaning and user maintenance shall not
be made by children without supervision.
Keep the appliance and its cord out of
reach of children less than 8 years.
When this oven is installed, it should
be easy to isolate the appliance from the
electricity supply by pulling out the plug
or operating a circuit breaker.
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Safety instructions
If the supply cord is damaged, it must
be replaced by the manufacturer or its
service agent or a similarly qualified
person in order to avoid a hazard.
Warning! 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 service technician
trained by the manufacturer.
Warning! Do not attempt to tamper
withor make any adjustments or repairs to
the door, control panel housing, safety
interlock switches or any other part of the
oven.
Do not remove the outer panel from the
oven which gives protection against
exposure to microwave energy.
Repairs should only be by a
qualified service person.
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Safety instructions
Liquids and other foods must not be
heated in sealed containers since they are
liable to explode.
Warning! Do not place this oven near
an electric or gas cooker range.
Warning! 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.
For Countertop use:
The oven must be placed on a flat, stable
surface 850 mm above the floor, with rear of
oven placed against a back wall. Allow 15
cm of space on the top of the oven, 10 cm
at the back, 5 cm on one side, and the other
side open.
When heating food in plastic or paper
containers, check the oven frequently as
these types of containers ignite if overheated.
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Safety instructions
If smoke is emitted or a fire occurs in the
oven, press Stop/Cancel button and leave
the door closed in order to stifle any flames.
Disconnect the power cord, or shut off
power at fuse or circuit breaker panel.
When heating liquids, e.g. soup, sauces
and beverages in your oven, overheating
the liquid beyond boiling point can occur
without evidence of bubbling. This could
result in a sudden boil over of the hot liquid.
The contents of feeding bottles and baby
food jars are to be stirred or shaken.
The temperature has to be checked
before consumption to avoid burns.
Do not cook eggs in their shells and whole
hard-boiled eggs by MICROWAVE. Pressure
may build up and the eggs may explode,
even after the microwave heating has ended.
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Safety instructions
Clean the inside of the oven, door seals
and door seal areas regularly. When food
splatters or spilled liquids adhere to the
oven walls, base of the oven, door seals
and door seal areas wipe off with a damp
cloth. Mild detergent may be used if they
get very dirty. The use of harsh detergent
or abrasive is not recommended.
DO NOT USE COMMERCIAL
OVEN CLEANERS.
When using the OVEN, GRILL or
COMBINATION modes, 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.
Failure to maintain the oven in a clean
condition could lead to deterioration of
surfaces that could affect the life of the
appliance and possibly result in a
hazardous situation.
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Safety instructions
Warning! The accessible parts may become
hot in OVEN, GRILL or COMBINATION
use. Young children should be kept
away. Children should only use the
oven under adult supervision due to the
temperatures generated.
This oven is intended for counter-top
use only. It is not intended for Built-in use
or for use inside a cupboard.
A steam cleaner is not to be used for
cleaning the appliance.
Do not use harsh, abrasive cleaners or
sharp metal scrapers to clean the oven door
glass since they can scratch the surface,
which may result in shattering of the glass.
Exterior oven surfaces, including air vents
on the cabinet and the oven door will get hot
during OVEN, GRILLING and
COMBINATION modes, take care when
opening or closing the door and when
inserting or removing food and accessories.
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Safety instructions
This appliance is not intended to be
operated by means of an external timer
or separate remote-control system.
Only use utensils that are suitable for use
in microwave ovens.
The microwave oven is intended for
heating food and beverages only. Take care
when heating foods low in moisture, e.g.
bread items, chocolate, biscuits and pastries.
These can easily burn, dry out or catch on fire
if cooked too long. We do not recommend
heating foods low in moisture such as popcorn
or poppodums. Drying of food, newspapers or
clothing and heating of warming pads,
slippers, sponges, damp cloth, wheat bags,
hot water bottles and similar may lead to risk
of injury, ignition or fire.
8
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Safety instructions
The oven has two grill heaters situated in
the top of the oven and two heaters situated
in the base of the oven. After using the
GRILL, OVEN, and COMBINATION
functions, care should be taken to avoid
touching the inside surfaces of the oven as
these will be very hot. Care should be taken
to avoid the heating element inside the oven.
The oven lamp must be replaced
by a service technician trained by the
manufacturer. DO NOT attempt to remove
the outer casing from the oven.
This appliance is intended to be used
in household applications only
Caution! In order to avoid a hazard due to
inadvertent resetting of the thermal cut-out,
this appliance must not be supplied through
an external switching device, such as a
timer, or connected to a circuit that is
regularly switched on and off by the utility.
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Disposal of waste products
Information on
Disposal for Users of
Waste Electrical &
Electronic Equipment
(private households)
This symbol on the products and/or
accompanying documents means that used
electrical and electronic products should not
be mixed with general household waste.
For proper treatment, recovery and
recycling, please take these products to
designated collection points, where they will
be accepted on a free of charge basis.
Alternatively, in some countries you may be
able to return your products to your local
retailer upon the purchase of an equivalent
new product.
Disposing of this product correctly will help to
save valuable resources and prevent any
potential negative effects on human health
and the environment which could otherwise
arise from inappropriate waste handling.
Please contact your local authority for further
details of your nearest designated collection
point.
Penalties may be applicable for incorrect
disposal of this waste, in accordance with
national legislation.
For business users in
the European Union
If you wish to discard electrical and
electronic equipment, please contact your
dealer or supplier for further information.
Information on Disposal in
other Countries outside the
European Union
This symbol is only valid in the European
Union.
If you wish to discard this product, please
contact your local authorities or dealer and
ask for the correct method of disposal.
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Important safety instructions
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
This appliance is supplied with a moulded
three pin mains plug for your safety and
convenience. A 13 amp fuse is fitted in this
plug. Should the fuse need to be replaced,
please ensure that the replacement fuse has
a rating of 13 amps and that it is approved by
ASTA or BSI to BS1362.
Check for the ASTA mark or the BSI
mark on the body of the fuse.
If the fuse cover is detachable, never use
the plug with the cover omitted.
A replacement fuse cover can be
purchased from your local Panasonic
Dealer.
HOW TO REPLACE THE
FUSE
Open the fuse
compartment with a
screwdriver and
replace the fuse.
IF THE FITTED MOULDED PLUG IS
UNSUITABLE FOR THE SOCKET OUTLET
IN YOUR HOME THEN THE FUSE SHOULD
BE REMOVED AND THE PLUG CUT OFF
AND DISPOSED OF SAFELY AND AN
APPROPRIATE ONE FITTED. THERE IS
A DANGER OF SEVERE ELECTRICAL
SHOCK IF THE CUT OFF PLUG IS
INSERTED INTO ANY 13 AMP SOCKET.
If a new plug is to be fitted, please observe
the wiring code as shown opposite. If in any
doubt, please consult a qualified electrician
(For U.K. Models only).
Warning!
This appliance must be earthed.
Important
The wires in this mains lead are
coloured in accordance with the
following code:
Green-and-yellow: Earth,
Blue: Neutral,
Brown: Live.
As the colours of the wire in the mains lead of
this appliance may not correspond with the
coloured markings identifying the terminals in
your plug, proceed as follows:
The wire which is coloured GREEN-AND-
YELLOW must be connected to the terminal
in the plug which is marked with the letter E
or by the Earth symbol or coloured
GREEN or GREEN-AND-YELLOW.
The wire which is coloured BLUE must be
connected to the terminal in the plug which is
marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be
connected to the terminal in the plug which is
marked with the letter L or coloured RED.
When this oven is installed it should be easy
to isolate the appliance from the electricity
supply by pulling out the plug or operating a
circuit breaker.
Voltage & power
The voltage used must be the same as
specified on this microwave oven. Using a
higher voltage than that which is specified
is dangerous and may result in a fire or
other type of accident causing damage.
Do not immerse cord, plug or oven in water.
Keep cord away from heated surfaces.
Do not let cord hang over the edge of table
or work top. Do not plug your oven in via an
extension cable as this can be dangerous. It
is important to plug the oven directly into a
wall socket.
The back of the appliance heats up during
use. Do not allow the cord to be in contact
with the back of the appliance or cabinet
surface.
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Important safety instructions
1. In case of electronic failure, oven can
only be turned off at wall socket.
Warning!
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 haz-
ards of improper use. Ensure that
children do not touch the hot outer
casing after operation of the oven.
2. This appliance can be used by children
aged from 8 years and above and
persons with reduced physical, sensory
and mental capabilities or lack of
experience and knowledge if they have
been given supervision or instruction by
a person responsible for their safety
concerning the use of the appliance in a
safe way and understand the hazards
involved.
3. Children shall not play with the
appliance. Cleaning and user
maintenance shall not be made by
children without supervision.
4. During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements inside the oven.
5. To prevent burns, take care of hot sur-
faces which may exist from the cooking
process.
Storage of accessories
6. Do not store any objects other than oven
accessories inside the oven in case it is
accidentally turned on.
Exterior oven surfaces
7. Exterior oven surfaces, including air
vents on the cabinet will get hot during
GRILL, OVEN and COMBINATION,
take care when opening or closing the
door and when inserting or removing
food and accessories.
Heater
8. The oven has two grill heaters situated
in the top of the oven and two grill heat-
ers situated in the bottom of the oven.
After using either the GRILL,
OVEN and COMBINATION functions,
the inside surfaces of the oven will be
very hot. Care should be taken to avoid
touching the heating
elements inside the oven.
Caution! Hot surfaces
After cooking by these modes, the
oven accessories will be very hot.
9. Before using GRILL, OVEN or COM-
BINATION function for the first time
operate the oven without food and ac-
cessories on OVEN 220°C for 20 mins.
This will allow the oil that is used for
rust protection to be burned off. This is
the only time that the oven is operated
completely empty.
Caution!
Grill element and oven will be hot.
DO NOT OPERATE THE OVEN
EMPTY apart from point 8 above.
The appliance must not be oper-
ated by Microwave or Combination
including microwave WITHOUT
FOOD IN THE OVEN. Operation
when empty will damage the appli-
ance.
The accessible parts may become
hot in GRILL, OVEN or COMBI-
NATION use. Young children less
than 8 years of age should be kept
away. Children should only use the
oven under adult supervision due
to the temperatures generated.
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Before using your oven
Examine your oven Cord
1. Unpack oven, remove all packing
material, and examine the oven for any
damage such as dents, broken door
latches or cracks in the door. Notify
dealer immediately if unit is damaged.
DO NOT install if unit is damaged.
Guarantee
3. If the supply cord of this appliance is
damaged, it must be replaced by the
manufacturer or it’s service agent or a
similarly qualifi ed person in order to
avoid a hazard.
2. Your receipt is your guarantee, please
keep it safe.
Note
The appliance should be inspected for damage to the door seals and door seal areas. If these
areas are damaged the appliance should not be operated until it has been repaired by a
service technician trained by the manufacturer.
Placement of your oven
This oven is intended for counter-top use
only. It is not intended for Built-in use or for
use inside a cupboard.
5 cm
15 cm
10 cm
counter
top
open
Counter top use
1. The oven must be placed on a fl at,
stable surface 850 mm above the floor,
with rear of oven placed against a back
wall. For proper operation the oven must
have sufficient air flow, i.e. 5 cm at one
side, the other being open; 15 cm clear
over the top; 10 cm at the rear.
2. Do not place the microwave oven on a
shelf directly above a gas or electric
hob. This may be a safety hazard and
the oven may be damaged.
3. Do not block air vents on the rear,
bottom and top of the oven. If air vents
are blocked during operation, the oven
may overheat. If the oven overheats, a
thermal safety device will turn the oven
off. The oven will remain inoperable with
blank display until it has cooled.
4. This appliance is intended to be used in
household applications only.
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Care & cleaning of your oven
Important
It is essential for the safe operation
of the oven that it is kept clean, and
wiped out after each use. Failure to
maintain the oven in a clean condi-
tion could lead to deterioration of a
surface that could adversely affect
the life of the appliance and possi-
bly result in a hazardous situation.
1. Switch the oven off before cleaning
and unplug at socket if possible.
2. Keep the inside of the oven, door
seals and door seal areas clean. When
food splatters or spilled liquids adhere to
oven walls, door seals and door seal
areas wipe off with a damp cloth. Mild
detergent may be used if they get very
dirty. The use of harsh detergent or
abrasives is not recommended.
3. After using GRILL, OVEN, and COM-
BINATION cooking the 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, OVEN and COM-
BINATION. Stubborn spots inside the
oven can be removed by using a small
amount of branded conventional oven-
cleaner sprayed onto a soft damp cloth.
Wipe onto problem spots, leave for
recommended time and then wipe off.
DO NOT SPRAY DIRECTLY
INSIDE THE OVEN.
4. Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the oven
door glass since they may scratch the
surface, which may result in shattering
of the glass.
5. The outside oven surface 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.
6. If the control panel becomes dirty,
clean with a soft, dry cloth. DO NOT use
harsh detergents or abrasives on control
panel. When cleaning the control panel,
leave the oven door open to prevent the
oven from accidentally turning on. After
cleaning touch Stop/Cancel to clear the
display window.
7. 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 a malfunction of the unit or
microwave leakage.
8. The oven cavity floor should be
cleaned regularly. Simply wipe the
bottom surface of the oven with mild
detergent and hot water then dry with a
clean cloth. Cooking vapours collect
during repeated use but in no way affect
the bottom surface.
9. When GRILLING or cooking by OVEN or
COMBINATION some foods may
splatter grease onto the oven walls. If
the oven is not cleaned to eliminate this
grease, it can accumulate and cause the
oven to ‘SMOKE’ during use. These
marks will be more difficult to clean later.
10. A steam cleaner is not to be used for
cleaning.
11. Ensure all accessories are kept
scrupulously clean, especially when
using microwave or combination
programs.
12. Keep air vents clear at all times. Check
that no dust or other material is blocking
any of the air vents on the top, bottom or
rear of the oven. If vents become
blocked this could cause overheating
which would affect the operation of the
oven and possibly result in a hazardous
situation.
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Maintenance of your oven
Service
1. WHEN YOUR OVEN REQUIRES A
SERVICE call your local Panasonic
engineer (Customer Communications
Centre on 0344 344 3899 can
recommend an engineer).
Warning!
It is hazardous for anyone other
than a competent person to car Cry
out any service or repair operation
which involves the removal of a
cover which gives protection against
exposure to microwave energy.
Warning!
The appliance should be inspected
for damage to the door seals and
door seal areas. If these areas are
damaged the appliance should not
be operated until it has been
repaired by a service technician
trained by the manufacturer.
Oven light
3. The oven lamp must be replaced by a
service technician trained by the
manufacturer. DO NOT attempt to
remove the outer casing from the oven.
Door seals
2. Do not attempt to tamper with or make
any adjustments or repairs to door,
control panel housing, safety interlock
switches or any other part of the oven.
Do not remove outer panel from oven.
The door seals and door seal areas
should always be kept clean – use a
damp cloth.
Selected spares and accessories
4. These may be ordered directly on line
Most major credit and debit cards
accepted. Ensure you quote the correct
model number.
Parts of your oven
1. Do not cook food directly on the base of
the oven. Always place food in a
microwave safe dish.
2. The metal accessories provided must
ONLY be used as directed for
GRILLING, OVEN and COMBINATION
cooking. Never use metal accessories
when cooking in microwave only
mode. Do not use if operating the oven
with less than 200 g (7 oz) of food on a
manual Combination program. Do not
use the enamel shelf in
COMBINATION with MICROWAVE.
The maximum weight that can be used
on the enamel shelf is 4 kg (8 lb 14 oz).
FAILURE TO USE ACCESSORIES
CORRECTLY COULD DAMAGE YOUR
OVEN.
3. When cooking with MICROWAVE power
arcing may occur if the incorrect weight of
food is used, a metal container has been
used incorrectly, or the accessories have
been damaged. If this occurs, stop the
machine immediately. You can continue
to cook by GRILL OR OVEN ONLY.
4. Always refer to instructions for correct
accessories to use on all programs.
Wire rack
1. The wire rack is used to facilitate
browning of small dishes and help with
the good circulation of the heat.
2. Do not use any metal container
directly on the wire rack in
COMBINATION with MICROWAVE.
3. Do not use the wire rack in
MICROWAVE mode only.
Enamel shelf
1. The Enamel Shelf is for cooking on
OVEN or GRILL mode only. Do not use
on MICROWAVE or COMBINATION
modes.
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Outline diagram
1.
Door release
5.
Shelf positions
Pull the door handle downwards
6.
External oven air vents
to open. When you open the oven
7.
Control panel
door during cooking, the cooking is
8.
Power supply cord
stopped temporarily without clearing
9.
Plug
earlier made settings. The cooking is
10.
Identification label
resumed as soon as the door is closed
11.
Grill elements
and the Start pad pressed. The oven
12.
Ceramic plate
lamp lights as soon as the oven door
13.
Caution label (Hot surfaces)
is opened.
14.
Enamel shelf
2.
Oven window
15.
Wire rack
3.
Door safety lock system
16.
Menu label
4. Oven air vent
13
5
11
16
6
4
13
6
7
6
12
8
9
2
10
3
1
15
14
Note
This illustration is for reference only.
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Important information – read carefully
Safety
If smoke is emitted or a fire occurs in the
oven, touch Stop/Cancel and leave the door
closed in order to stifle any flames.
Disconnect the power cord, or shut off power
at the fuse or the circuit breaker panel.
Short cooking times
As microwave cooking times are much
shorter than other cooking methods it is
essential that recommended cooking times
are not exceeded without fi rst checking the
food.
Cooking times given in the cookbook are
approximate. Factors that may affect cooking
times are: preferred degree of cooking,
starting temperature, altitude, volume, size
and shape of foods and utensils used. As you
become familiar with the oven, you will be
able to adjust these factors.
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.
Important
If the recommended cooking
times are exceeded the food will
be spoiled and in extreme cir-
cumstances could catch fire and
possibly damage the interior of the
oven.
Small quantities of food
Take care when heating small quantities of
food as these can easily burn, dry out or
catch fi re if cooked too long. Always set short
cooking times and check the food frequently.
Foods low in moisture
Take care when heating foods low in
moisture, e.g. bread items, chocolate,
biscuits and pastries. These can easily burn,
dry out or catch on fire if cooked too long.
We do not recommend heating foods low in
moisture such as popcorn or poppodums.
The microwave oven is intended for heating
food and beverages only. Drying of food,
newspapers or clothing and heating of
warming pads, slippers, sponges, damp
cloth, wheat bags, hot water bottles and
similar may lead to risk of injury, ignition or
fire.
Christmas pudding
Christmas puddings and other foods high in
fats or sugar, e.g. jam, mince pies, must not
be over heated. These foods must never be
left unattended as with over cooking these
foods can ignite.
Boiled eggs
Eggs in their shell and whole hardboiled
eggs should not be heated in microwave
ovens since they may explode even after
microwave heating has ended.
Foods with skins
Potatoes, apples, egg yolk, whole
vegetables and sausages are examples of
food with non porous skins. These must be
pierced using a fork before cooking to
prevent bursting.
Warning
Liquids and other foods must not
be heated in sealed containers
since they are liable to explode.
Note
Never operate the oven without
food inside on microwave or com-
bination mode involving microwave
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Important information – read carefully
Liquids
When heating liquids, e.g. soup, sauces and
beverages in your microwave oven,
overheating the liquid beyond boiling point
can occur without evidence of bubbling.
This could result in a sudden boil over of the
hot liquid. To prevent this possibility the
following steps should be taken:
Avoid using straight-sided containers with
narrow necks.
Do not overheat.
Stir the liquid before placing the container
in the oven and again halfway through
the heating time.
After heating, allow to stand in the oven
for a short time, stirring again before
carefully removing the container.
Microwave heating of beverages can
result in delayed eruptive boiling,
therefore care should be taken when han-
dling the container.
Lids
Always remove the lids of jars and containers
and takeaway food containers before you
microwave them. If you don’t then steam and
pressure might build up inside and cause an
explosion even after the microwave cooking
has stopped.
Deep fat frying
Do not attempt to deep fat fry in your oven.
Meat thermometer
Use a meat thermometer to check the
degree of cooking of roasts and poultry only
when meat has been removed from the
microwave. If undercooked, return to the
oven and cook for a few more minutes at the
recommended power level. Do not leave a
conventional meat thermometer in the oven
when microwaving.
Paper, plastic
When heating food in plastic or paper
containers, keep an eye on the oven due to
the possibility of ignition. Do not use wire
twist-ties with roasting bags when cooking
mode includes microwave power as arcing
will occur. Do not use recycled paper prod-
ucts, e.g. Kitchen roll unless they say they are
specifi cally designed for use in a micro-wave
oven. These products contain impurities
which may cause sparks and/or fires when
used. Remove wire twist-ties from roasting
bags before placing the bags in the oven.
Reheating
It is essential that reheated food is served
“piping hot”. Remove the food from the oven
and check that it is “piping hot”, i.e. steam is
being emitted from all parts and any sauce is
bubbling. (If you wish you may choose to
check the food has reached 72 ˚C with a food
thermometer – but remember do not use this
thermometer inside the microwave.)
For foods that cannot be stirred, e.g.
lasagne, shepherds pie, the centre should
be cut with a knife to test it is well heated
through. Even if a manufacturer’s packet
instructions have been followed always
check the food is piping hot before serving
and if in doubt return your food to the oven
for further heating.
Standing time
Standing time refers to the period at the end
of cooking or reheating when food is left
before being eaten, i.e. it is a rest time which
allows the heat in the food to continue to con-
duct to the centre, thus eliminating cold spots.
Keeping your oven clean
It is essential for the safe operation of the
oven that it is wiped out regularly. Use warm
soapy water, squeeze the cloth out well and
use to remove any grease or food from the
interior. Pay particular attention to the door
seal area. The oven should be unplugged
when cleaning.
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Important information – read carefully
Grilling
The oven will only operate on the GRILL
function with the door closed.
Fan motor operation
After using the microwave oven, the fan
motor may operate to cool the electric
components. This is normal and you can take
out food even though the fan motor operates.
You can continue using the oven during this
time.
Babies bottles and food jars
When reheating babies bottles always
remove top and teat. Liquid at the top of the
bottle will be much hotter than that at the
bottom and must be shaken thoroughly
before checking the temperature. The lid
must also be removed from babies food jars,
the contents must also be stirred or shaken
before the temperature is checked. This
should be carried out before consumption in
order to avoid burns. See page 46.
Utensils/containers
Do not heat any closed cans or bottles be-
cause they might explode.
Metal containers or dishes with metallic trim
should not be used during micro
occur.
If you use any aluminium foil, meat spikes or
metalware the distance between them and
the oven walls and door should be at least 2
cm to prevent sparking.
Before use check that utensils/containers are
suitable for use in microwave ovens. See
page 42.
Arcing
Arcing may occur if a metal container has
been used incorrectly, if the incorrect weight
of food is used, or if the accessories have
been damaged. Arcing is when blue fl ashes
of light are seen in the microwave oven. If this
occurs, stop the machine immediately. If the
oven is left unattended and this continues it
can damage the machine.
You can continue to cook by GRILL or OVEN
ONLY.
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Microwaving principles
Microwave energy has been used in this
country to cook and reheat food since early
experiments with RADAR in World War II.
Microwaves are present in the atmosphere all
the time, both naturally and from manmade
sources. Manmade sources include radar,
radio, television, telecommunication links and
mobile phones.
Oven cavity
Microwave
stirrer
Base of
the oven
Magnetron
Stirrer motor
Waveguide
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON. For
bottom feeding, please refer to page 25.
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
Important Note
The dish used to cook or reheat the
food will get warm during cooking,
as the heat conducts from the food.
Even in microwaving, oven gloves
are required! MICROWAVES CAN
NOT PASS THROUGH METAL
AND THEREFORE METAL COOK-
ING UTENSILS CAN NEVER BE
USED IN A MICROWAVE, FOR
COOKING ON MICROWAVE
ONLY.
How microwaves cook food
The microwaves cause the water molecules
to vibrate which causes FRICTION, i.e.
HEAT. This heat then cooks the food.
Microwaves are also attracted to fat and
sugar particles, and foods high in these will
cook more quickly. Microwaves can only
penetrate to a depth of 1½-2 inches (4-5 cm)
and as heat spreads through the food by
conduction, just as in a traditional oven, the
food cooks from the outside inwards.
Foods not suitable for cooking
by microwave only
Yorkshire pudding and souffles. This is
because these foods rely on dry external heat
to cook correctly, do not attempt to cook by
microwave.
Foods that require deep fat frying cannot be
cooked either.
TRANSMISSION
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain water
to a more or lesser extent.
Standing time
When a microwave oven is switched off, the
food will continue to cook by conduction –
NOT BY MICROWAVE ENERGY. Hence
STANDING TIME is very important in
microwaving, particularly for dense foods i.e.
meat, cakes and reheated meals (refer to
page 40).
Boiled eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury.
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Control panel NN-DF386B
2
4
6
8
9
11
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1 Display window
2 Microwave power levels button
3 Chaos defrost programs button
4 Grill button
5 Auto sensor programs button
1
6Oven power button
7 Auto weight programs button
8 Time / Weight selection dial
9 More button
10 Less button
11 Memory button
12 Timer button
3 13 Stop /Cancel button:
Before Cooking:
One press clears your instructions
5 During Cooking:
One press temporarily stops the cooking
program. Another press cancels all your
7 instructions and the time of day will appear
in the display.
14 Start button
Touch to start operating the oven. If during
cooking the door is opened or Stop/Cancel
is touched once, Start has to be touched
again to continue cooking.
Beep sound
When a button is pressed correctly
a beep will be heard. If a button
is pressed and no beep is heard,
the unit has not or cannot accept
the instruction. At the end of any
10
complete program, the oven will
beep 5 times.
12
Note
14
When in stand-by mode the
brightness of the display will be
reduced.
The oven will enter stand-by
mode, when first plugged in
and immediately after the last
operation has completed.
If an operation is set and start
button is not pressed, after 6
minutes the oven will automatically
cancel the operation. The display
will revert back to clock mode.
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Setting the clock
When the oven is first plugged in “REFER TO OPERATING INSTRUCTIONS BEFORE USE”
appears in display window.
Press Timer Button twice.
Turn Time / Weight Dial.
Enter the time by turning the Time/
Weight dial. The time appears in the
display and the colon blinks.
Press Timer Button.
The colon stops blinking
time of day is now
locked into the display.
Note
1. To reset time of day, repeat step 1 through to step 3, as above.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is
supplied.
3. This is a 24 hour clock, i.e. 2 pm = 14:00 not 2:00.
Operation guide setting
To assist you in programming your oven, the following operation will appear in the display window.
When you become familiar with your oven, the operation guide can be turned off.
To turn off:
Colon or time of
day appears in the
display window.
Press Timer Button
four times.
Display window
To turn on:
Colon or time of
day appears in the
display window.
Press Timer Button
four times.
Display window
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Child safety lock
Using this system will make the oven controls inoperable; however, the door can be opened.
Child Lock can be set when the display shows a colon or the time.
To Set: To Cancel:
Press Start three times
The time of day will disappear. Actual time will
not be lost. ‘LOCK’ is indicated in the display.
Press Stop /Cancel three times
The time of day will reappear in the display.
Note
To activate child lock, Start must be pressed 3 times within a 10 second period.
Oven Accessories
The following chart shows correct use of the accessories in the oven
Enamel shelf
Wire Rack
Microwave
Grill
Oven
Combination
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Cooking Modes
The diagrams shown below are cooking modes with examples of the accessories.
It may vary depending on recipe/dish used. Further information can be found in the Cookbook.
Microwave Grill
Oven Grill + Microwave
Key
Heater Microwave
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Microwave cooking and defrosting
Press Microwave Power.
Set the cooking time using the
Press Start Button.
Select desired power level.
Time/Weight Dial
The cooking program will
(HIGH power: up to 30 minutes
count down.
Other powers: up to 90 minutes).
1
Press
HIGH
1000 Watts
2
Presses
DEFROST
270 Watts
3
Presses
MEDIUM
600 Watts
4
Presses
LOW
440 Watts
5
Presses
SIMMER
300 Watts
6 Presses
WARM
100 Watts
Use of accessory:
Use your own Pyrex® dishes, plates or bowls directly
on the ceramic plate. Do not place food directly on the
ceramic plate.
Note
1. For multi-stage cooking refer to page 32.
2. Stand time can be programmed after microwave power and time setting. Refer to
using the timer page 31.
3. You can change the cooking time during cooking if required. Turn Time/Weight Dial
to increase or decrease the cooking time. Time can be increased/decreased in
1 minute increments, up to 10 minutes. Turning the dial to zero will end cooking.
Bottom Feeding Technology
Please note that this product uses bottom feeding technology for microwave distribution which
differs from traditional turntable side feeding methods and creates more useable space for a
variety of different sized dishes. This microwave feeding style can give a difference in heating
times (in microwave mode) when compared against side feeding appliances. This is quite
normal and should not cause any concern. Please refer to the reheating and cooking charts in
the cook book.
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Grilling Cooking
Press Grill to select level
1 press
Grill 1
1000 W
(high)
2 presses
Grill 2
700 W
(medium)
3 Presses
Grill 3
500 W
(low)
Set Time Press Start
Select Cooking time by The time counts
turning the Time/Weight Dial. down in the display.
Time can be set up to
90 minutes.
Use of accessory:
Note
1. Place food on wire rack on ceramic plate. Place a heatproof plate (Pyrex®)
underneath to catch fat and drips. Alternatively use the enamel shelf in the top shelf
position. For large weight foods, place in a dish directly on the ceramic plate.
2. Never cover foods when grilling.
3. DO NOT attempt to preheat the grill.
4. The grill will only operate with the oven door closed. It is not possible to use the grill
function with the door open.
5. There is no microwave power on the GRILL only program.
6. Most foods require turning halfway during cooking. When turning food, open oven
door and CAREFULLY remove wire rack using oven gloves.
7. After turning, return food to the oven and close door. After closing oven door, press
Start. The oven display will continue to count down the remaining grilling time. It is
quite safe to open the oven door at any time to check the progress of the food as it
is grilling.
8. The grill will glow on and off during cooking - this is normal. Always clean the oven
after using the Grill and before using the microwave or combination.
9. You can change the cooking time during cooking if required. Turn Time/Weight Dial
to increase or decrease the cooking time. Time can be increased/decreased in 1
minute increments, up to 10 minutes. Turning the dial to zero will end cooking.
CAUTION!
Remove wire rack from oven by holding the rack and heatproof dish fi rmly. Use oven gloves
when removing accessories. Never touch the outside window or inside metal parts of the door
or oven when taking food in or out due to the high temperatures involved.
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Oven Cooking
This Pad offers a choice of oven temperatures 40°C (for proving dough) and 100 - 220°C in
10°C increments. For quick selection of the most commonly used cooking temperatures, the
temperatures start at 150°C and count up to 220°C then 40°C (for proving dough) and 100°C.
Use of accessory:
Oven:
Set the desired
oven temperature.
Press Start Button
to start preheating.
Note
The oven can not preheat at 40 g.
After preheating,
place the food in
the oven.
Set Time
Select Cooking time by
turning the Time/Weight Dial.
Time can be set up to
90 mins
Press Start Button
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Oven Cooking
Note on Preheating:
1. Do not open the door during preheating. After preheating 3 beeps will be heard and
the “P” will flash in the display window. If the oven door is not opened after
preheating, the oven will maintain the selected temperature. After 1 hour, including
preheating, the oven will shut off automatically and revert to time of day.
2. If you want to cook without preheating, after selecting the desired temperature, set
the cooking time then press Start Button.
Note
1. When the selected cooking time is less than one hour, the time counts down second
by second.
2. When the selected cooking time is over one hour, the time counts down minute by
minute until only “1H 00” (1 hour) remains. The display then indicates minutes and
seconds and counts down second by second.
3. You can add to the cooking time during cooking, if required. Turn the Time/Weight
Dial to increase the cooking time. Time can be added in 1 minute increments up to
10 minutes.
4. After pressing Start Button, the selected temperature can be recalled. Press Oven
Button once to indicate the temperature in the display window.
CAUTION!
Always use oven gloves when removing the food and Accessories after cooking as the oven
and accessories will be Very hot.
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Combination Cooking
There is only one combination setting.
1. Grill + Microwave,
HIGH power is not available on Combination cooking. This would not be useful in normal use
(the food would be cooked before browning is achieved). DEFROST power Defrost can not be
set in combination.
Use of accessory:
Grill + Microwave
Set the desired
Set the desired
Set the cooking time
Press Start
Grill setting
Microwave
using the Time/Weight
Button. The time
Power Level.
Dial (up to 90 minutes).
counts down in
the display.
Note
1. Place food on wire rack on ceramic plate. Place a heatproof plate (Pyrex®)
underneath to catch fat drips.
2. The wire rack is designed to be used for Combination and Grilling. Never attempt to
use any other metal accessory except the one provided with the oven.
3. Use the wire rack only as described. DO NOT use if operating the oven with less
than 200 g of food on a manual program. For small quantities do not cook by
Combination, cook by GRILL or MICROWAVE ONLY for best results.
4. Never cover foods when cooking on Combination.
5. DO NOT preheat the grill on Combination.
6. Arcing may occur if the incorrect weight of food is used, the wire rack has been
damaged, or a metal container has been used accidentally. Arcing is fl ashes of blue
light seen in the microwave. If this occurs, stop the oven immediately.
7. Some foods should be cooked on Combination without using the wire rack i.e.
roasts, gratins, pies and puddings. The food should be placed in a heatproof non-
metallic dish and placed directly onto the ceramic plate.
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Combination Cooking
Note
8. DO NOT use plastic MICROWAVE containers on combination programs (unless
suitable for combination cooking). Dishes must be able to withstand the heat of the
top grill - heatproof glass e.g. Pyrex® or ceramic are ideal.
9. DO NOT use your own metal dishes or tins, as the microwaves will not penetrate the
food evenly.
10. When the selected cooking time is less than one hour, the time counts down second
by second.
11. When the selected cooking time is over one hour, the time counts down minute by
minute until only “1H 00” (1 hour) remains. The display then indicates minutes and
seconds and counts down second by second.
12. You can add to the cooking time during cooking, if required. Turn the Time/Weight
dial to increase the cooking time. Time can be added in 1 minute increments, up to
10 minutes.
CAUTION!
Remove wire rack from oven by holding the rack and heatproof dish fi rmly. Use oven gloves
when removing accessories. Never touch the outside window or inside metal parts of the door
or oven when taking food in or out due to the high temperatures involved.
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Using the timer
Delay start cooking
By using the Timer, you are able to program Delay Start cooking.
example
Press Timer.
Set the delay time by
turning the Time/ Weight
Dial (up to 9 hours).
Set the desired cooking
program and cooking time.
Press Start
Note
1. Three stage cooking can be programmed including Delay Start cooking.
example
Delay Start: 1 hour
HIGH power: 10 min
SIMMER power: 20 min
Once
5 Times
2. If the programmed delay time exceeds one hour, the time will count down in units of
minutes. If less than one hour, the time will count down in units of seconds.
3. Delay Start cannot be programmed before an auto program.
Stand time
By using the Timer, you can program Stand Time after cooking is completed or use to program
the oven as a minute timer.
example
Set the desired cooking
Press Timer.
Set desired amount of time
Press Start.
program and cooking time.
by turning the Time/Weight
Dial (up to 9 hours).
Note
1. Three stage cooking can be programmed including stand time.
example
HIGH power: 4 min
Stand Time: 5 min
HIGH power: 2 min
Once
Once
2. If the oven door is opened during the Stand Time or Minute Timer, the time in the
display window will continue to count down.
3. This feature may also be used as a minute timer. In this case press the Timer, set
time and press Start.
4. Stand time cannot be programmed after an auto program.
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Multi-stage cooking
2 or 3 stage cooking
Example:
Press
Set the cooking
Press
Set the cooking
Press Start.
Microwave
time using the
Microwave
time using the
The cooking program
Power. Select
Time/Weight Dial.
Power. Select
Time/Weight Dial.
will start and the time
desired power
desired power
in the display will
level
level
count down.
Example: To DEFROST (DEFROST power) for 2 minutes and cook food on HIGH power
for 3 minutes.
Press
Microwave
Power twice
to select
DEFROST
power.
Set the cooking
time to 2 minutes
using the Time/
Weight Dial
Press Set the cooking Press Start.
Microwave time to 3 minutes
Power once to using the Time/
select HIGH Weight Dial
power.
Example: To GRILL at LOW for 4 minutes and cook food on LOW power for 5 minutes.
Press Grill
Power 3 times
to select Grill
level 3 (low).
Set the cooking
Press Microwave
Set the cooking
Press Start.
time to 4 minutes
Power four times
time to 5 minutes
using the Time/
to select LOW
using the Time/
Weight Dial
power.
Weight Dial
Note
1. For 3 stage cooking, enter another cooking program before pressing start.
2. During operation, pressing Stop/Cancel once will stop the operation. Pressing Start
will re-start the programmed operation. Pressing Stop/Cancel twice will stop and
clear the programmed operation.
3. Whilst not operating, pressing Stop/Cancel will clear the selected program.
4. Auto programs cannot be used with multi-stage cooking.
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Using the memory function
This feature allows you to pre-program your oven for a regular reheating or cooking task. You
are able to pre-program your oven for a specific power level and time that is convenient for you.
You can only pre-program one memory task with this oven.
To set a memory program
Program the desired
cooking program.
Press Memory.
The oven is automatically pre-set
to memory.
1. To select memory 2 press
memory button twice. To select
memory 3 press memory button
three times.
OR
Press Memory to store
this task or press Start
to start cooking in this
sequence.
To use a memory program
Press Memory. Press Start to begin cooking
The oven is automatically pre-set
to memory.
1. To select memory 2 press
memory button twice. To select
memory 3 press memory button
three times.
Note
1. Auto programs cannot be programmed into memory.
2. Memory can only store 1 stage cooking. It is not possible to store 2 or 3 stage
cooking.
3. Setting a new cooking program into memory will cancel the cooking program
previously stored.
4. Memory program will be cancelled if the power supply is off or the plug is
disconnected.
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Chaos defrost
With this feature you can defrost frozen food according to the weight.
The weight is programmed in grams. For quick selection, the weight starts from the most
commonly used weight for each program.
Select the desired Chaos defrost
Set the weight of the frozen food
Press Start
program
by using the Time/Weight Dial.
Remember to stir or
1
Press Meat items
Turning the dial slowly will count
turn the food during
2
Presses Meat joints
up in 10 g steps. Turning the dial
defrosting.
3
Presses Bread
quickly will count up in 100 g steps.
Min./Max.
Program Suitable Food
Weight
1. MEAT ITEMS
Small pieces of meat, escallop, sausages, minced meat,
200
g
- 1200
g
steak, chops, fish fillets (each 100 g to 400 g). Press
Chaos defrost once. Turn and shield at beeps. Allow to
stand for 5 min to 30 mins.
1 press
2. MEAT JOINTS
Big pieces of meat, whole chickens, meat joints. Press
Chaos defrost twice. Whole chickens and meat joints will
require shielding during defrosting. Protect wings, breast
400 g - 2500 g and fat with smooth pieces of aluminum foil secured with
cocktail sticks. Do not allow the foil to touch the walls of the
2 presses
oven. Standing time of 1 to 2 hours should be allowed before
cooking. Turn and shield at beeps.
3. BREAD
Small or large loaves of bread, white or wholewheat. Place
the loaf on a piece of kitchen roll. Press Chaos defrost three
100 g - 900 g times and turn at beep. Allow bread to stand for 5 min (white
light bread) to 30 min (dense rye bread). Cut large loaves in
half during standing time.
3 presses
Note
1. When the defrosting time is longer than 60 minutes, the time will appear in hours and
minutes.
2. The shape and size of the food will determine the maximum weight the oven can
accommodate.
3. Allow standing time to ensure the food is completely defrosted.
Important
See page 54 for defrosting guidelines
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Auto sensor programs
A variety of food may be cooked without having to enter the cooking time, weight or the power level.
e.g.
Select the desired
Press Start Button.
Auto Sensor Program.
Plus/Minus Control:
Preferences for degree of cooking vary for each individual. After having used Auto Sensor
Programs a few times, you may decide you would prefer your food cooked to a different
degree of cooking. By using Plus/Minus control, the programs can be adjusted to cook food
for a longer or shorter time. Press or button before pressing Start Button. If you are
satisfied with the result of the Auto Sensor Programs, you do not have to use this control.
Note
1. The oven automatically calculates the cooking time or the remaining cooking time.
2. The door should not be opened before the time appears in the display window.
3. The temperature for frozen food is assumed to be -18°C to -20°C, for other types of
food +5°C to +8°C (refrigerator temperature).
4. To prevent any mistakes during Auto Sensor Programs ensure that ceramic plate
and the container are dry.
5. The room temperature should not be more than 35°C and not less than 0°C.
6. Only cook foods within the recommended weight range described on pages 36-37.
7. For auto sensor programs, fresh vegetables and frozen vegetables cover with cling
film Pierce the cling film with a sharp knife once in the centre and four times around
the edge. For chilled meal and frozen meal programs reheat in container as
purchased. Pierce covering film. If transferring meals into a dish, cover with pierced
cling film. For auto sensor programs rice and pasta cover with a lid.
8. If the oven has previously been used and it is too hot to be used on an Chaos defrost,
Auto Sensor and Auto Weight, ‘HOT’ will appear in the display window. After the
‘HOT’ disappears, the Auto Sensor Programs may be used. If in a hurry, cook food
manually by selecting the correct cooking mode and cooking time yourself.
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Auto sensor programs
Program
Weight
Accessories
Instructions
4. CHILLED
To reheat a fresh precooked meal. All foods
MEAL
must be pre-cooked. Foods should be at
refrigerator temperature approx. + 5°C. Reheat
in container as purchased. Pierce covering film
with a sharp knife once in the centre and four
200 g - 1000 g
-
times around the edge. If transferring food to
dish, cover with pierced cling film. Press auto
sensor programs button once then press start.
Stir at beeps. Stir again at end of program
and allow a few minutes standing time. Large
1 press
pieces of meat/fish in a thin sauce may require
longer cooking. This program is not suitable for
starchy food such as rice, noodles or potatoes.
5. FROZEN
To reheat a frozen precooked meal
MEAL
All foods must be pre-cooked and frozen
(-18°C); Reheat in container as purchased.
Pierce covering film with a sharp knife once
in the centre and four times around the edge.
200 g - 1000 g
-
If transferring food to dish, cover with pierced
cling fi lm. Press auto sensor programs button
twice then press start. Stir at beeps and cut the
blocks into pieces. Stir again at end of program
and allow a few minutes standing time. Check
2 presses
temperature and cook further minutes if
necessary before eating. This program is not
suitable for portionable frozen foods.
6. FRESH
To cook fresh vegetables. Place prepared
VEGETABLES
vegetables into a suitable sized container.
Sprinkle with 1 tbsp cold water per 100 g
vegetables. Cover with cling film. Pierce cling
film with a sharp knife once in the centre and
200 g - 1000 g
-
four times around the edge. Press auto sensor
programs button three times. Press start. Drain
after cooking and season to taste.
3 presses
7. FROZEN
To cook frozen vegetables. Place
VEGETABLES
vegetables into a suitable sized container.
Sprinkle with 1-3 tbsp cold water. If cooking
vegetables with high water content, such as
spinach or tomatoes, do not add water. Cover
200 g - 1000 g
-
with cling film. Pierce cling film with a sharp
knife once in the centre and four times around
the edge. Press auto sensor
programs button four times. Press start. Stir at
the end of program and allow a few minutes
4 presses
standing time. Drain and season to taste.
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Auto sensor programs
Program
Weight
Accessories
Instructions
8. PASTA
For cooking dried pasta. Use a large bowl.
Add 1 tsp salt, 1 tbsp oil and boiling water.
For 100 g - 290 g pasta add 1 litre of boiling
water. For 300 g - 450 g pasta add 1 ½ litre
100 g - 450 g
-
of boiling water. Cover with a lid. Press auto
sensor programs button five times. Stir at
beeps. Press start. Drain after cooking.
5 presses
9. RICE
For cooking rice for savoury dishes not
rice puddings. (Thai, Basmati, Jasmine,
Suriname, Arborio or Mediterranean rice).
Rinse the rice thoroughly before cooking. Use
100 g - 300 g
-
a large bowl. Add 2-2.5 times boiling water
to rice. Cover with a lid. Press auto sensor
programs button six times. Press start. Stir
at beeps. Allow to stand for 5 minutes after
cooking. Drain after cooking.
6 presses
Note
1. The Auto Sensor Programs must ONLY be used for foods described.
2. Only cook foods within the weight ranges described.
3. Always weigh the food rather than relying on the package information.
4. Most foods benefi t from a STANDING time, after cooking with an Auto Program, to
allow heat to continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is thoroughly cooked
and piping hot before serving.
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Auto weight programs
Note
The weight is programmed in grams. For quick selection, the weight starts from the
most commonly used weight for each program.
Select the desired
Set the weight of the food by using the Time /
Press Start
auto weight program.
Weight selection dial. Turning the dial slowly will
Button
count up in 10 g steps. Turning the dial quickly will
count up in 100
g
steps.
Program
Weight
Accessories
Instructions
10. CHILLED
For reheating fresh pre-cooked quiche.
Remove
all packaging and place the quiche on the wire rack
QUICHE
on the ceramic plate. Press auto weight programs
150 g - 500 g
button once, enter weight of food and press start.
Transfer the quiche onto a cooling rack at the end
of cooking and allow a few minutes standing time.
Quiche with a high content of cheese may result
1 press
in being hotter than quiches with vegetables. This
program is not suitable for deep filled quiches.
11. FROZEN
For reheating, crisping and browning frozen
POTATO
potato products.
Spread out potato products in a
PRODUCTS
heatproof dish and place on the wire rack on the
200 g - 500 g
ceramic plate. Press auto weight programs button
twice, enter weight of food and press Start. For best
results, cook in a single layer and stir at beep. This
program is not suitable for galettes, Pom’ Dauphine
2 presses
and Pom’ Noisette.
12. PASTRY
For reheating, crisping and browning fresh
ITEMS
pastry items e.g. friands, feuillete tresse etc.
100 g - 600 g
Remove all packaging and place on wire rack on
ceramic plate. Press auto weight programs pad
three times, enter weight of food and press start.
Transfer the pastry items to a cooling rack and
3 presses
allow a few minutes standing time.
13. CHILLED
For reheating and browning the top of fresh pre-
PIZZA
cooked pizza and cheese baguette. Remove all
100 g - 450 g
packaging and place the chilled pizza on the wire
rack on the ceramic plate. Press the auto weight
programs button four times, enter the weight of the
4 presses
food and press start.
14. FROZEN
For reheating and browning the top of frozen
pre-cooked pizza, bruschetta and cheese
PIZZA
baguette. Remove all packaging and place the
100 g - 450 g
frozen pizza on the wire rack on the ceramic plate.
Press auto weight programs button five times, enter
the weight of the food and press start. Transfer the
pizza on to a cooling rack at the end of cooking.
5 presses
This program is not suitable for deep pan pizzas or
very thin pizzas such as Flammekueche.
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Auto weight programs
Homemade dishes
This function allows cooking of dishes using raw ingredients on the auto weight programs
Gratin Potato and Gratin Pasta. For these recipes please follow exactly the amounts and
methods, which are described below.
Program
Weight
Accessories
Instructions
15. GRATIN
See below for recipe.
POTATO
Place on ceramic plate.
Serves 4
-
Press the auto weight programs pad six
times. Press Start (it is not necessary to
enter the weight of the food). Allow to
6 presses
stand for 5 min. after cooking.
16. GRATIN
See below for recipe.
PASTA
Place on ceramic plate. Press the auto
Serves 4
-
weight programs pad seven times.
Press Start (it is not necessary to enter
the weight of the food). Allow to stand
7 presses
for 2 min after cooking.
ingredients
15. Gratin Potato
6 Presses
SERVES 4
Cut the potatoes into thin slices. Peel and chop the garlic. Arrange
700 g peeled potatoes,
the potatoes slices in dish. Scatter over the garlic, half the cheese,
1 garlic clove,
salt and pepper. Pour over the cream and milk. Cover with the rest
70 g emmenthal, grated,
of the grated cheese. Place on ceramic plate. Press the auto weight
salt and pepper,
200 ml single cream,
programs pad six times. Press Start. Allow to stand for 5 min after
200 ml milk,
cooking.
Dish: 1 dish
(Ø 25 cm)
ingredients
SERVES 4
SERVES 4
550 g Fresh Pasta Sauce
e.g . tomato
400 g Fresh Pasta
e.g . tortellini/ravioli
50 g Grated hard cheese
e.g . Cheddar, mozzarella,
parmesan
Dish: 1 Pyrex® square dish
22 cm
16. Gratin Pasta 7 Presses
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste.
Heat on MEDIUM power for 3 mins, or until piping hot.
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General guidelines
Standing time
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cook ing, to allow
heat to finish con ducting to cook the centre
completely.
Jacket Potato
Stand 5 mins. wrapped in aluminium
foil after cooking by microwave only.
Fish
Stand 2-3 mins.
Egg Dishes
Stand 1-2 mins.
Precooked
Convenience Food
Stand for 1-2 mins.
Moisture content
Many fresh foods e.g.
vegetables and fruit, vary in
their moisture content
throughout the season,
particularly jacket potatoes.
For this reason cooking times
may have to be adjusted. Dry
ingredients e.g. rice, pasta,
can dry out during storage so
cooking times may differ.
Cling film
Cling film helps keep the food
moist and the trapped steam
assists in speeding up cooking
times. Pierce before cooking to
allow excess steam to escape.
Always take care when
removing cling film from a dish
as the build-up of steam will be
very hot. Always purchase cling
film that states on the packet
'suitable for microwave cooking'
and use as a covering only.
Plated Meals
Stand for 2-3 mins.
Vegetables
Boiled potatoes benefit from standing 1-2
mins., however most other types of
vegetables can be served immediately. If
food is not cooked after STANDING TIME,
return to oven and cook for additional time.
Defrosting
It is essential to allow standing time to
com plete the process. This can vary from
5 mins. e.g. raspberries, to up to 1 hour
for a joint of meat. See pages 55.
Piercing
The skin or membrane on
some foods will cause steam to
build up during cooking. These
foods must be pierced or a strip
of skin should be peeled off
before cooking to allow the
steam to es cape. Eggs,
potatoes, apples, sausages etc,
will all need to be pierced
before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.
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General guidelines
Dish size
Follow the dish sizes given in
the recipes, as these affect the
cooking and reheating times. A
quantity of food spread in a
bigger dish cooks and reheats
more quickly. Food cooks
better by microwave when in a
round container rather than
square.
Quantity
Small quantities cook faster
than large quantities, also small
meals will reheat more quickly
than large portions.
Spacing
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
Shape
Even shapes cook evenly.
Whenever possible, cut the
vegetables and other foods in
regular pieces.
Density
Porous airy foods heat more
quickly than dense heavy
foods.
Covering
Cover foods with microwave
cling fi lm or a self-fi tting lid.
Cover fish, vegetables,
casseroles, soups. Do not
cover cakes, sauces, jacket
potatoes, pastry items.
Arranging
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
Starting temperature
The colder the food, the longer
it takes to heat up. Food from a
fridge takes longer to reheat
than food at room temperature.
Turning and stirring
Some foods require stirring
during cooking. Meat and
poultry should be turned after
half the cooking time.
Liquids
All liquids must be stirred
before, during and after
heating. Water especially must
be stirred before and during
heating, to avoid eruption.
Do not heat liquids that have
previously been boiled. DO
NOT OVERHEAT.
Ingredients
Foods containing fat, sugar or
salt heat up very quickly. The fi
lling may be much hotter than
the pastry. Take care when
eating. Do not overheat even if
the pastry does not appear to
be very hot.
Cleaning
As microwaves work on food
particles, keep your oven clean
at all times. Stubborn spots of
food can be removed by using
a branded microwave spray
cleaner, sprayed onto a soft
cloth, always wipe the oven dry
after cleaning. Avoid any
plastic parts and door area.
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Quick check guide to cooking utensils
Cookware
For
For
For
For Combination
Microwave
Grill
Oven
(Microwave & Grill)
Heat resistant
glass
Microwave-safe
plastic cookware
Heat resistant china
and ceramics
Do not use dishes with a
metal rim or pattern; or
jugs or mugs with glued
handles.
Pottery,
Earthenware,
Stoneware
Foil/Metal
containers
Wicker, Wood,
Straw baskets
Cling film
Aluminium foil
Small amounts of
aluminium foil can be
used to SHIELD and
prevent food from
overheating when
cooking or defrosting.
Take care that the foil
does not touch the sides
or top of the oven.
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Microwave power levels
Power level
Use
HIGH power
Reheating meals and sauces; Cooking fish, vegetables, sauces, and preserves
DEFROST power
(*)
Defrosting frozen foods
MEDIUM power
Roasting; Cooking egg sauces and sponge cakes; Heating milk
LOW power
Cooking and reheating chicken casseroles and quiches
SIMMER power
Cooking stews, casseroles, rice puddings, rich fruit cakes, and egg custards
WARM power
For warming up butter, cheeses, fruits or ice-creams; to keep warm your main
dishes
Note
(*) CYCLIC DEFROST with automatic standing time (see page 54).
Grilling
DO NOT ATTEMPT TO PREHEAT THE
GRILL.
The quartz Grill on your oven browns and
crisps for a wide variety of foods.
The Grill provides 3 Grill Settings:
1
Press Grill 1
1000 W
2
Press Grill 2
700 W
3
Presses Grill 3
500 W
Place food to be grilled on the wire rack on
the ceramic plate. Place a heatproof plate
(Pyrex®) underneath to catch fat and drips.
Alternatively use the enamel shelf in the
upper shelf position. For large weight foods,
place in a dish directly on the ceramic plate.
The food being grilled should normally be
turned over after half the grilling time. Never
cover foods when grilling. There is
NO MICROWAVE POWER ON THE GRILL
ONLY PROGRAM
Approximate Times for Grilling (Grill 1)
First Side
Second Side
Rib of beef 450 g
18 to 20 min.
approx. 10 to 15 min.
Sausages 450 g (6 pcs)
10 to 15 min.
approx. 10 to 15 min.
1 chicken leg 300 g
13 to 15 min.
13 to 15 min.
Toast
5 to 7 min.
4 to 6 min.
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Oven
This cooking method allows you to cook food
using heat produced by the heaters situated
in the top and bottom of the oven cavity. NO
MICROWAVES are used in Oven Heating
mode: you can therefore use any metal
dishes or heat-resistant containers. NB:
temperatures between 40°C and 100°C,
which are not used in traditional cooking, are
not available on this oven.
Preheating
Remember to preheat the oven for the best
results when cooking meat and pastries. It is
preferable to preheat the oven with the
accessories inside and not to open the oven
door whilst it is preheating.
Accessories
You can either use the enamel shelf in the
upper or lower shelf position. Alternatively
use the wire rack on the ceramic plate.
Note: do not place any dish or food which
weighs more than 4 kg on the enamel shelf.
Recommended for: soufflés, biscuits,
meringues, quiches, tarts, choux pastry, puff
pastry nibbles, pizzas, sponge cakes etc.
Warning: in Oven Heating mode, the accessories and the oven will be very hot.
Take care not to burn yourself.
Level
Thermostat
Temperature
Pre-prepared dishes (preheated oven)
(°C)
40°C
Drying-oven temperature for bread or pizza
dough to rise.
Low
3-4
100°C - 110°C
Meringues
4-5
120°C - 130°C
Meat and fish pate, potted meat, drying herbs.
-140°C
5-6
150°C-160°C
Baked eggs, fruit cakes, macaroons.
Medium
Quiches, flans, custard desserts, cookies,
6
170°C-180°C
strudel, sponge cake, biscuits, white meat, slow-
cooked or braised meat.
7
190°C - 200°C
Kugelhupf, gratins, choux pastry, souffl és,
-210°C
whole fish, savarins.
High
Poultry, bread, pizzas, tarts, biscuits, thin
8
220°C
biscuits, puff pastry nibbles, fruit tarts made with
puff pastry.
Note: the chart above is only for using oven heating, and not for combination cooking.
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Combination
Combination cooking is ideal for many
foods. The Microwave power cooks them
quickly, while the Grill provides traditional
browning and crisping; all of this happening
simultaneously.
The following combination modes are
available:
Note
1. Never cover foods when cooking
on a Combination program.
2. For small quantities do not cook
by Combination, cook by Grill or
Microwave only for best results.
3. Do not preheat the oven on
Combination.
Grill Level
Microwave power
Cooking uses
level
1, 2 or 3
MEDIUM power
Cooking pork or turkey (white meats), whole poultry,
reheating chilled lasagne or gratins.
1, 2 or 3
LOW power
Sausages, red meats, fi sh, reheating chilled lasagne or
gratins
1, 2 or 3
SIMMER power or
Light cakes, egg dishes, poultry pieces, braised fish.
WARM power
Accessories to Use
Microwave
Grill
Oven
Combination
Use your own Pyrex®
In the lower or upper
dishes, plates or bowls
shelf position.
directly on the ceramic
plate.
Do not place food directly
In the upper shelf
For large weight foods
on the ceramic plate
position
place heatproof dish
directly on the ceramic
plate.
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Reheating and cooking guidelines
Most foods reheat very quickly in your oven
by HIGH power power. Meals can be
brought back to serving temperature in just
minutes and will taste freshly cooked and
NOT leftover. Always check food is piping
hot and return to oven if necessary.
As a general rule, always cover wet foods,
e.g. soups, casseroles and plated meals. Do
not cover dry foods e.g. bread rolls, mince
pies, sausage rolls etc.
The charts on pages 47-52 show you the
best way to cook or reheat your favourite
foods. The best method depends on the
type of food.
The heat method i.e. Microwave only or
combination depends on the food to be
reheated. For foods that do not require
browning, reheat by microwave only.
Remember when cooking or reheating any
food that it should be stirred or turned
wherever possible. This ensures even
cooking or reheating on the outside and in
the centre.
When is food reheated?
Food that has been reheated or cooked
should be served “piping hot” i.e. steam
should be visibly emitted from all parts. As
long as good hygiene practices have been
followed during the preparation and storage
of the food, then cooking or reheating
presents no safety risks.
Foods that cannot be stirred should be cut
with a knife to test that they are adequately
heated throughout. Even if a manufacturer’s
instructions or the times in the cookbook
have been followed, it is still important to
check the food is heated thoroughly. If in
doubt, always return to the oven for further
reheating.
If you cannot find the equivalent food in
the chart then choose a similar type and
size listed and adjust the cooking time if
necessary.
REMEMBER even if the pastry is cold to the
touch, the fi lling will be piping hot and will
warm the pastry through. Take care not to
overheat otherwise burning can occur due to
the high fat and sugar content of the filling.
Check the temperature of the filling before
consuming to avoid burning your mouth.
Do not leave unattended. Do not add extra
alcohol.
Feeding bottles/baby food jars
The top and teat or lid must be removed
from feeding bottles or baby food jars before
placing in the oven.
The contents of feeding bottles and baby
food jars are to be stirred or shaken.
The temperature has to be checked before
consumption to avoid burns.
Note
Liquid at the top of the bottle will be
much hotter than at the bottom.
The bottle must be shaken
thoroughly and tested before use.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERILISE
BABIES’ BOTTLES. If you have a special
microwave steriliser we urge extreme
caution, due to the low quantity of water
involved. It is vital to follow the
manufacturers instructions implicitly.
Canned foods
Remove foods from can and place in a
suitable dish before heating.
Soups
Use a bowl and stir before heating and at
least once through reheat time and again at
the end.
Casseroles
Stir halfway through and again at the end of
heating.
Plated meals
Everyone’s appetite varies and reheat times
depend on meal contents. Dense items e.g.
mashed potato, should be spread out well.
If a lot of gravy is added, extra time may be
required. Place denser items to the outside
of the plate. Between 3-5 mins. on HIGH
power will reheat an average portion.
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Combination cooking and reheating charts
Heating guide: G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
Food
Weight or quantity
Chilled
Frozen
Light dishes and snacks
- Mini cheesy choux pastry (2)
225
g
30 pces
-
G 1 + MEDIUM power
1 min 40 s & 2 min G 1
Chicken Vol-au-vent (2)
100
g
6 pce
G 1 + MEDIUM power
G 2 + MEDIUM power
2 min & 2 min rest
2-3 mins & 2 min rest
180
g
12 pces
G 1 + MEDIUM power
G 2 + MEDIUM power
3 min & 2 min rest
5-6 mins & 3 min rest
- Pancakes/French stick with fi lling
120
g
1 pce
G 1 + MEDIUM power
G 1 + MEDIUM power
(3)
1 min 40 sec
3 min 30 sec
- Savoury filled pancakes (3)
240
g
2 pces
G 1 + MEDIUM power
G 1 + MEDIUM power
- Blinis (2)
2 min 40 sec
6 min
150
g
1 pce
G 1 + SIMMER power
G 1 + MEDIUM power
3 min 30 sec
4 min
40
g
6 pcs
G 1 + WARM power 1 min
G 1 + MEDIUM power
30 s & 3 min G 1
1 min & 3 min G 1
Toasted ham & cheese sandwich (2)
100
g
1 pce
G 1 + LOW power 2 min &
G 1 + MEDIUM power
3 min G 1 (2 & 5)
2 min & 2 min G 1 (2 & 5)
200
g
2 pces
G 1 + LOW power 2 min &
G 1 + MEDIUM power
4 min G 1 (5)
3 min & 1 min 30 secs G 1
(5)
Fish served in scallop shells (2)
140
g
1 pce
G 1 + LOW power 3 min
G 1 + MEDIUM power
30 s & 4 min G 1
4 min & 3 min G 2
280
g
2 pces
G 1 + MEDIUM power
G 1 + MEDIUM power
5 min & 2 min G 1
11 to 12 min
- Croissant with cheese (1)
70
g
1 pce
G 1 + SIMMER power
G 1 + MEDIUM power
- Puff pastry roll with cheese filling (2)
5 min
2 min & 2 min G 1
130
g
1 pce
G1+ MEDIUM power 1 min
G 1 + MEDIUM power
40 sec - 2 min
3 min
260
g
2 pcs
G 1 + MEDIUM power
G 1 + MEDIUM power
2 min 50 sec - 3 min
5 min then 2 min rest
- Hot Dog (3)
110
g
1 pce
G 1 + SIMMER power
G 1 + MEDIUM power
3 min
2 min 30 s then 2 min rest
- Panini (2)
160
g
1 pce
G 1 + SIMMER power
G 1 + MEDIUM power
4 min
3 min & 2 min rest
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove packaging,
place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3) use
microwav-able dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
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Combination cooking and reheating charts
Food
Weight or quantity
Chilled
Frozen
- Sausage roll (2)
100
g
-130
g
1 pce
G 1 + MEDIUM power
2 min 40 s & rest 2 min
200
g
- 260
g
2 pces
Auto chilled pastry
G 1 + MEDIUM power
4 min then 2 min G 1
- Vegetable pasties (2)
120
g
1 pce
G 1 + MEDIUM power
3-4 min & 2 min G 1
- Samosas with meat (2)
120
g
2 pces
G 1 + SIMMER power
G 1 + LOW power 3 min
2 min & 2 min G 1
240
g
4 pces
G 1 + SIMMER power
G 1 + MEDIUM power
3 min 30 sec
6 min
- Samosas with vegetables (2)
240
g
4 pces
G 1 + SIMMER power 4
G 1 + MEDIUM power 6
min
min 30 s
Baked stuffed potato (1)
110
g
-140
g
1 pce
-
G 1 + MEDIUM power
6 min & 7 min G 1
220
g
- 250
g
2 pces
-
G 1 + MEDIUM power
9-10 min & 7 min G 1
Seafood double crust pasties (2)
120
g
1 pce
G 1 + SIMMER power
G 1 + SIMMER power
2 min & 2 min G 1
3 min & 2 min G 1
350
g
1 pce
G 1 + SIMMER power
G 1 + MEDIUM power
4 min 30 sec
4 min 30 sec & 4 min G 3
Spanish potatoes’ omelette plain or
200
g
1 pce
G 1 + LOW power 5 min
G 1 + MEDIUM power
with onion (3)
7 min & 2 min rest
500
g
1 pce
G 1 + MEDIUM power
G 1 + MEDIUM power
6 min & rest 2 min
13 min & rest 2 min
700
g
1 pce
G 1 + MEDIUM power
G 1 + MEDIUM power
11 min & rest 2 min
20 min & rest 5 min
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove
packaging, place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3)
use micro-wavable dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
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Combination cooking and reheating charts
Heating guide: G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
Food
Weight or quantity
Chilled
Frozen
Gratins (dauphinois, lasagnes, cot-
300
g
- 350
g
G 1 + MEDIUM power
G 1 + MEDIUM power 11 to
tage pie, moussaka) (1)
8-10 min & 3 min G 1 (1)
13 min (3) & G 1 10 min
500
g
G 1 + MEDIUM power 10
G 1 + MEDIUM power 15 to
to 12 min (1)
18 min (3)
1000
g
G 1 + MEDIUM power 18
HIGH power 15 min & 7 -10
to 20 min (1)
min G 1 + SIMMER power
(3)
- Moussaka (1)
850
g
HIGH power 5 min & G 1 +
HIGH power 15 min &
MEDIUM power 3 to 4 min (1)
5 min G 1 (3)
Gratin individual, potatoes or cauli-
400
g
2 pces
-
G 1 + MEDIUM power 10
flower (1)
min & rest 2 min
Gratin dividable (cauliflower,
750
g
-
G 1 + MEDIUM power
dauphinois, cheese & potatoes) (3)
17 min & 6 min G 1
900
g
-
G 1 + MEDIUM power
20 min & 6 min G 1
Fish bordelaise (3)
400
g
400
g
G 1 + MEDIUM power
14-15 min
Side dishes
Oven chips, potato wedges, Rösti,
Auto frozen Potato
Potato Noisettes & other potato
200
g
- 500
g
-
products
dishes (5)
Vegetables (3,4 & 5)
200
g
HIGH power 1 min to 1 min
-
40 s
300
g
HIGH power 2 min to 3 min
-
Mashed (3,4 & 5)
- potatoes
200
g
HIGH power 2 to 3 min
HIGH power 3 min
- vegetables
200
g
HIGH power 2 to 3 min
HIGH power 3 min 30 s
380
g
HIGH power 3 to 4 min
HIGH power 5 -7 min
1000
g
-
HIGH power 12 to 13 min
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Combination cooking and reheating charts
Food
Weight or quantity
Chilled
Frozen
Rice, pasta (3,4 & 5)
200
g
HIGH power 1 min 40 s to
HIGH power 4 to 5 min
2 min
500
g
HIGH power 3 min 30 s to
HIGH power 7 to 8 min
4 min
Spaghetti in sauce (3,4 & 5)
200
g
HIGH power 2 min
-
500
g
HIGH power 4 min
-
1000
g
HIGH power 6 to 7 min
HIGH power 14 to 15 min
Meat and Fish
Duck confit (1)
230
g
1 pce 4
G 1 + SIMMER power 7 to
-
8 min
60
g
2 pces
G 1 + SIMMER power 11
-
to 12 min
Cocktail sausages (3,4)
120
g
LOW power 1 min to 1 min
-
30 s
Bratwurst (5)
200
g
2 pces
G 1 + WARM power 12 to
-
16 min
Slices of cooked meat (3,4)
- white meat
100
g
4 slices
MEDIUM power 50 to 60 s
-
- red meat
100
g
4 slices
LOW power 50 to 60 s
-
- chicken legs
200
g
1 pce
HIGH power 2 to 2 min
-
30 s
- Chicken Cordon bleu (2 )
100
g
1 pce
G 1 + LOW power 3 min
G 1 + MEDIUM power
4 min 30 s to 5 min
200
g
2 pces
G 1 + LOW power 4 to
G 1 + MEDIUM power 6 to
5 min
7 min
- Chicken nuggets (2)
100
g
5 pces
G 1 + LOW power 3 min
G 1 + MEDIUM power
3 min
- Schnitzel (2)
200
g
2 pces
G 1 + LOW power 3 min
G 1 + MEDIUM power 6 to
7 min
- Breaded fish fillet (2)
100
g
1 pce
G 1 + SIMMER power 4 to
G 1 + MEDIUM power
5 min
3 min
200
g
2 pces
G 1 + SIMMER power
G 1 + MEDIUM power 4 to
3 min
6 min
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove
packaging, place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3)
use microwavable dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
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Combination cooking and reheating charts
Heating guide: G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
Food
Weight or quantity
Chilled
Frozen
Sauce/gravy (4 & 5)
250
g
HIGH power 1 min 30 s to
HIGH power 3 to 4 min
2 min
300
g
HIGH power 2 to 3 min
-
500
g
HIGH power 2 to 3 min
HIGH power 6 to 8 min
Drinks
- 1 cup
240 ml
HIGH power 1 min 50 s.
-
- 2 cups
480 ml
HIGH power 3 min. 30 s
-
- 3 cups
700 ml
HIGH power 4 min. 30 s
-
Soup (4 & 5)
- 1 bowl ambient or chilled
300 ml
HIGH power 2 min to
-
2 min 50 s
- 1 tetrapack ambient or chilled
600 ml
HIGH power 5 min to
-
6 min
Milk (5)
- 1 bowl
250 ml
MEDIUM power 2 min 30 s
-
to 3 min
- 1 jug (3,4 & 5)
00 ml
MEDIUM power 5 min to 6
-
min 30 s
- Baby food (small jar without lid) (4)
- ambient temp.
130
g
MEDIUM power 30 s Stir &
-
Test before serving
200
g
MEDIUM power 50 s Test
-
before serving
- chilled temp.
130
g
MEDIUM power 50 s to
-
60 s test before serving
200
g
MEDIUM power 70 s to
-
80 s Test before serving
- Croissant, chocolate roll (2)
50
g
- 60
g
1 pce
-
HIGH power 20 s &
5 min G 2
- Mini croissants & chocolate roll (2)
100
g -
130
g
2 pces
-
HIGH power 30 s &
5 min G 2
200
g
6 pcs
-
20 s HIGH power &
4 min G 1
300
g
10 pces
-
40 s HIGH power &
4 min G 1
- Nan bread (2)
120
g
- 2 pces
-
G 1 + WARM power
3 min
- Half-baguette (2)
120
g
1 pce
-
30 s HIGH power &
4 min G 2
240
g
2 pces
-
40 to 50 s HIGH power &
4 min G 2
- Whole grain small roll (2)
80
g
1 pce
-
30 s HIGH power &
4 min G 2
160
g
2 pces
-
40 s HIGH power &
4 min G 2
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Combination cooking and reheating charts
Food
Weight or quantity
Chilled
Frozen
DESSERTS
Sweet pancakes (3 & 4)
50
g
1 pce
HIGH power 20 to 30 s
HIGH power 40 s (5)
100
g
2 pces
HIGH power 40 to 50 s
HIGH power 80 s (5)
Apple crumble (1)
490
g
-
G 2 + MEDIUM power 7 min
& 8 min rest
Donuts plain (3)
50
g
1 pce
-
G 1 + WARM power 2 min &
2 min rest
100
g
2 pcs
-
G 1 + WARM power 3 min &
2 min rest
Waffel (2 & 5)
40
g
1 pce
-
G 1 + SIMMER power
1 min 40 sec
80
g
2 pces
-
G 1 + SIMMER power 2 min
Galette des rois- Flaky pastry filled
110
g
1 pce
G 1 + WARM power 1 min
G 1 + SIMMER power 1 min
with soft almond (2)
& 3 min G 3
10 s & 3 min 30 s G 1
400
g
- 500
g
G 1 + SIMMER power 2 min
G 1 + LOW power 3 min
1 pce
& 2 min G 2
30 s & 5 min G 2 & rest on
rack 5 min
Soft chocolate pudding (3)
450
g
1 pce
-
G 1 + LOW power 5 min &
rest 8 min
Apple Strudel (2)
300
g
1 pce
-
G 2 + MEDIUM power 4 min
30 sec & 5 min rest
- Lemon meringue tart (3)
500
g
1 pce
-
G 2 + SIMMER power 5 to
6 min & 5 min rest on rack
-Thin apple/apricot tart (3)
100
g
1 pce
-
G 1 + MEDIUM power 1 min
40 sec & rest 2 min on rack
-Tarte Tatin (3)
120
g
1 pce
-
G 1 + LOW power 2 min &
(place apple side down)
5 min rest
240
g
2 pces
-
G 1 + LOW power 3 min &
5 min rest
600
g
1 pce
-
G 1 + MEDIUM power 9 min
& 6 min rest
-Rhubarb-Apple tart (3)
90
g
1 pce
-
G 1 + SIMMER power 2 min
& 3 min rest
- Raspberry tart (3)
610
g
7 pcs
-
G 2 + MEDIUM power 4 min
30 sec & 7 min rest
470
g
1 pce
-
G 2 + MEDIUM power
2 min 40 sec & 20 min rest
on rack
Popcorn (3 & 4) -
1 x 100
g
HIGH power 3 to 4 min
-
ambient for popping
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove
packaging, place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3)
use micro-wavable dish on ceramic plate (4) cover dish. (5) turn or stir half-way though heating time.
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Tips for microwave cooking
Soften butter which has been
in the refrigerator. Soften for 1 min at
100W (for 250 g). Remove the foil wrapper
first.
Rehydrating dried fruit. Add 6 tbsp
of water to 200 g of prunes or raisins, (or use
rum for certain cake recipes). Mix and heat
on HIGH power for 2 to 3 min. Leave to
stand for 2 min.
Bring cheese up to room tem-
perature. Cheese which has been kept in
the fridge should be placed in the oven and
“warmed” for 30 s to 1 min (depending on
the size) at DEFROST power.
Hulling almonds or hazelnuts.
Cover with hot water and cook for 3 to 6 min
at HIGH power (until the water boils). Rinse
in cold water and drain. The outer skin can
then be removed more easily.
Drying herbs. Put kitchen paper on the
ceramic plate. Spread out the finely chopped
fresh herbs on the kitchen paper. Do several
batches if necessary. Heat on HIGH power
for 2 minutes checking every 30 s until the
herbs begin to dry out. You have to be very
careful, if the herbs stay in the oven too long
they may disintegrate and even catch fire.
Leave the dried herbs on the kitchen paper
for 2 hours at room temperature then store
them in sealed jars.
Make caramel. Cook 100 g of sugar
with 2 tbsp of water in a bowl for 2 to 3 min
on HIGH power checking carefully after 1
min 30 s. Remove the caramel before it
becomes dark, it will finish cooking outside
the oven. You can stop it cooking by adding
2 tbsp of very hot water (take care it does
not splash).
Softening set honey. Remove the lid,
place the jar in the oven and heat at SIM-
MER power for 20 to 40 s depending on the
quantity. Stir and repeat the operation if
necessary.
Make crispy croutons quickly.
Slice 2 slices of bread into small cubes.
Spread cubes out on a plate. Heat at HIGH
power for 1 min 30 s then leave to stand for
5 min. You can rub a clove of garlic on the
slices of bread before cutting them up, or
moisten them with a few drops of olive oil.
Get more juice from an orange
or a lemon. Before squeezing, heat 1
orange or 1 lemon for 20 to 30 s at HIGH
power, then squeeze it straight away: it will
give more juice.
Melt chocolate. Break the chocolate
into small pieces in a bowl and heat at ME-
DIUM power for 2 min to 2 min 30 s for 100
g (the heating time may vary depending on
the amount of cocoa solids and sugar). Stir
at least once during cooking.
Melt butter. 100 g of butter in a ramekin
covered with a saucer will melt in 1 min -
1 min 10 s at MEDIUM power.
Re-crisp nibbles or crisps sof-
tened by moisture. Spread out a
handful of crisps on kitchen paper on a plate
and heat at HIGH power for 30 to 40 s de-
pending on the quantity. Wait a few seconds
before eating them.
Soften ice-cream from the freez-
er. If possible remove the ice-cream from its
packaging and place on a plate. Heat for
1 to 2 min at WARM power for half a litre
and 2 to 3 min for 1 litre.
Make dough rise. Place the covered
dough in the oven and heat for approx
5 min at 100W (for 500 g of dough). Leave the
dough to stand inside the oven (sheltered from
the air) until it has doubled in size.
Make mulled wine. In a heat-resistant
glass (or mug) mix 20 cl of red wine with
the zest of a lemon, a pinch of cinnamon, a
clove and 2 to 4 sugar lumps, according to
taste. Heat at HIGH power for 1 min to 1
min 30 s.
Deodorise your oven. To remove
lingering fish smells from your oven, place a
bowl of white vinegar or water with lemon
juice inside the oven. Heat at HIGH power
for 5 min. Dry the condensation on the oven
walls with a cleaning cloth.
Make a hot compress. Heat up a
clean folded dampened cloth on a plate for
30 secs to 1 min at HIGH power. Check the
temperature before using.
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Defrosting guidelines
The biggest problem when defrosting food in a
microwave is to get the inside defrosted before
the outside starts to cook. For this rea-son
Panasonic have made the defrosting on your
oven CYCLIC DEFROST, just select the
DEFROST power level and set the required
time. The oven then divides this time into
8 stages. These stages alternate between
defrosting (total of 4) and standing (total of 4).
During the standing stages there is no micro-
wave power in the oven, although the light will
remain on. The automatic stand times ensure a
more even defrost and for small items the usual
stand time can be eliminated.
Tips for defrosting
Check the defrosting several times, even if
you use the auto programs. Observe the
standing times.
Small portions of food
Chops and chicken pieces must be separat-
ed as soon as possible so that they defrost
evenly throughout. Fatty parts and the ends
defrost more quickly. Place them near the
centre of the glass tray or protect them.
Bread
Loaves will require a standing time of 5 to 15
minutes to allow the centre to thaw. Standing
time can be shortened if slices are separated
and rolls and loaves cut in half.
Beep Sounds
Beeps will sound during the Auto Defrost
programs. The beeps are to remind you to
check, stir, separate the pieces, or shield
small parts. Failure to do this may result in
uneven defrosting.
Standing times
Individual portions of food may be cooked
almost immediately after defrosting. It is
normal for large portions of food to be frozen
in the centre. Before cooking, allow to stand
for a minimum of one hour During this
standing time, the temperature becomes
evenly distributed and the food is defrosted
by conduction. N.B. If the food is not going to
be cooked immediately, store it in the
refrigerator. Never refreeze defrosted food
without first cooking it.
Joints and poultry
It is preferable to place the joints on an
upturned plate or plastic rack so that they
are not resting in the juices. It is essential
to protect delicate or projecting parts of this
food with small pieces of foil to prevent
these parts from cooking.
It is not dangerous to use small pieces of
foil in your oven, provided they do not
come into contact with the oven walls.
Minced meat or cubes of
meat and seafood
Since the outside of these foods quickly
defrosts, it is necessary to separate them,
break the blocks into pieces frequently while
defrosting and remove them when they have
defrosted.
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Defrosting chart
Food
Weight/Quantity
Defrosting time & mode
Standing Times
(minimum)
Baguette (3)
150
g
HIGH power 30 to 50 s
-
Bread rolls (3)
1 piece (85
g
)
HIGH power 30 to 40 s
-
3 x 125
g
HIGH power 40 to 50 s
-
Bread - slice (3)
60
g
HIGH power 20 to 30 s
-
Breakfast pastries (3)
2 x 50
g
HIGH power 30 s to 40 s or
-
DEFROST power 3-4 mins
Brioche (1,3)
30
g
DEFROST power 1 to 2 min
5 mins
100
g
DEFROST power 2 to
3 mins
5 mins
Butter (1)
250
g
DEFROST power 2 to 3 min 30 s
15 mins
Cheese - Quark (1)
250
g
DEFROST power 12 to
14 mins
10 mins
Fish whole (1)
500
g
DEFROST power 10 to
12 mins
15 mins
Fish fillets, thin (2)
260
g
DEFROST power 8 to 10 mins
10 mins
Fish fillets, thick (2)
300
g
DEFROST power 10 to
12 mins
15 to 20 mins
Fish steaks without bone (2)
260
g
DEFROST power 9 to 10 mins
15 mins
Hamburger (1)
200
g
DEFROST power 5 to
6 mins
10 mins
400
g
DEFROST power 9 to 10 mins
10 mins
Pork sausages (1)
300
g
DEFROST power 9 to 10 mins
10 mins
Pastry - puff (1)
280
g
(1 roll)
DEFROST power 3 to
5 mins
15 mins
250
g
(1 block)
DEFROST power 6 to
8 mins
15 mins
Pastry - shortcrust (1)
250
g
(1 roll)
DEFROST power 3-5 mins
15 mins
500
g
(1 block)
DEFROST power 6 to 8 mins
10 mins
Pastry - pizza dough (1)
400
g
1 ball
DEFROST power 5 mins
10 mins
200
g
DEFROST power 6 to
8 mins
15 mins
Red fruit (2)
300
g
DEFROST power 10 to
12 mins
15 mins
500
g
DEFROST power 10 to
12 mins
15 mins
Salami (thin) (2)
250
g
(12 slices)
DEFROST power 4 to
5 mins
5 mins
Shrimps/prawns (2)
200
g
DEFROST power 9 to 11 mins
10 mins
Desserts
Black Forest (3)
600
g
DEFROST power 10 mins
15 mins
Chocolate fondant (3)
1 pce 500
g
LOW power 3 mins
10 mins
Victoria sandwich cake (3)
400
g
DEFROST power 6 to
7 mins
10 mins
Fruit Tart (3)
1 slice
DEFROST power 3 to 4 mins
10 mins
600
g
DEFROST power 8 to 10 mins
15 to 20 mins
Waffles (3)
1 pce
HIGH power 30 to 40s
-
2 pce
HIGH power 50s
-
(1) Turn or stir at half time.
(2) Cover.
(3) Remove packaging and place on a heat-resistant plate.
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Meat and Poultry
Your oven allows you to cook meat using
combination cooking (Grill + Microwave) or
oven mode, ideal for large pieces of meat or
slow cooking. Small cuts of meat can be
cooked by Grill or Combination. Microwave
only can be used to quickly finish cooking a
fricassee, poultry in sauce or meat cooked
on the barbeque.
After cooking it is important to allow roast
meat to stand out of the oven, wrapped in
aluminium foil, for 10 to 15 minutes in order
to complete cooking and make it easier to
carve.
Accessories and containers
For small flat pieces of meat, it is recom-
mended to place the meat on a heatproof
dish on the wire rack on the ceramic plate.
For large joints, place in a heatproof dish di-
rectly on the ceramic plate. For oven mode
only, place joints and poultry directly on the
enamel shelf in the lower shelf position.
Advice for combination cooking
Do not add salt to the meat before cooking
but afterwards.
It is important to check the food several
times during cooking so you can adjust the
cooking time if necessary.
Arrange the chicken legs or other poultry so
that the most meaty parts are at the edge of
the dish.
Oven cooking
You can roast meat in your oven by pre-
heating the oven on oven mode, for white
and red meat and poultry. Preheating is es-
sential in order to seal the meat or poultry.
Grill Cooking
The grill will cook thin pieces of meat: cut-
lets, lamb chops, sausages. It is not neces-
sary to preheat the grill.
Note
On oven, grill or combination, the
meat must not be covered as it
cooks due to external heat.
Cooking with microwave only
White meat and pieces of poultry cook
perfectly using microwaves, and this is the
quickest method of cooking them. Microwave
cooking is useful for small pieces of meat or
poultry which will be served in a sauce or to
quickly finish cooking a fricassee or meat
cooked on the barbeque.
Place the pieces of meat in a dish which is
microwave safe on the ceramic plate. When
cooking by microwave only, it is recom-
mended to cover the meat with a lid or cling
film in order to speed up the cooking process
and stop it spitting. It is normal to find a lot of
liquid in the dish after cooking. The speed of
microwave cooking and the lack of radiant
heat does not allow this liquid to evaporate
as it does in traditional cooking. The loss of
weight is not greater than it is for traditional
cooking.
Stews and ragouts
It is possible to cook stews using micro-
waves only or combined cooking with micro-
waves, but it will not be any quicker than us-
ing a traditional cooking method. However,
the meat will not stick to the bottom of the
container, and less energy will be used. Use
Pyrex® or ovenproof porcelain casseroles
with lids.
Before cooking: The accompanying veg-
etables must be cut into regular pieces and
precooked, otherwise they may stay crunchy
when cooking is completed. Lightly cover the
pieces of meat with flour, to ensure the
sauce cooks properly.
During cooking: it is essential to keep the
pieces of meat covered by the liquid using an
upturned saucer or plate (to prevent the meat
from drying out). Since cooking stews takes
a long time and sometimes there is a lot of
evaporation, do not hesitate to add liquid
while cooking if necessary. Cover the dish
with a lid to restrict evaporation. Bring to the
boil on HIGH power for 10 to 12 mins. Then
continue cooking for the desired length of
time at SIMMER power.
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Meat and Poultry
As meat will not be browned when using the microwave only, the microwave cooking times indicated below are for
meat that has first been browned in a frying pan on all sides (pork, veal, lamb and beef) or for meat that does not
need to be browned (poultry fillets, rabbit). Meat should be turned over half-way through cooking time and left to
stand for 5 to 8 mins at the end of cooking time.
Type of meat
Grill or Combination cooking
Time in min.
Microwave
Oven
Time in min.
alone
alone
Beef
HIGH power
stew
-
-
then SIMMER
-
60-70 min
power
roast
G 1 + SIMMER power then G 1
19 -20 min for 500
g
-
Preheat
5 min per 100
g
then 10 min
180°C
plus 25 min
1 rib 500 g (1)
G 1 + SIMMER power
20 min
-
-
-
Lamb
Shoulder (≤ 1500 g)
G 1 + LOW power then G 1
13 - 14 min for 500
g
-
-
-
then 8 - 10 min
boned roast
G 1 + LOW power then G 1
8 - 9 min for 500
g
-
Preheat
25 min per 500
g
then 8 - 10 min
180°C
plus 25 min
HIGH power
9-11 min then
stew
-
-
then SIMMER
-
40-50 min
power
Veal
Shoulder roast
G 1 + MEDIUM power
10-11 min for 500
g
-
-
-
HIGH power
9-11 min then
stew
-
-
then SIMMER
-
40-50 min
power
Pork
Loin Roast
G 1 + MEDIUM power
19 - 20 min for 500
g
-
Preheat
30 min per 500
g
180°C
plus 30 min
Shoulder roast
G 1 + MEDIUM power
25 - 26 min for 500
g
-
Preheat
30 min per 500
g
180°C
plus 30 min
Chicken-Guinea fowl- Turkey
- roast whole (≤ 1500 g)
G 1 + MEDIUM power then G 1
13 - 14 min for 500
g
then 5 min
-
Preheat
45 min per kilo
- roast whole (> 1500 g)
G 1 + MEDIUM power then G 1
15 - 16 min for 500
g
190°C
plus 20-30 min
then 8 min
- 2 chicken legs - 450-500 g (1)
G 1 + SIMMER power
15 - 16 min
-
-
-
- 2 drumsticks - 260 g (1)
G 1 + MEDIUM power then G 1
5 min 30 s then 6 min
- pieces, boneless
-
-
HIGH power
-
7 min per 500
g
Duck
- roast whole
G 1 + MEDIUM power then G 1
13 - 14 min for 500
g
-
Preheat
30 min per 500
g
then 10 min
220°C
- 2 legs 250 g - 300 g (1)
G 1 + LOW power
8 - 9 min
-
-
-
- 2 breasts 500 g - 600 g (1)
G 1 + MEDIUM power
approx. 10 min
-
-
-
Other meat
Toulouse sausages 120 g
- 1 pce (1)
G 1 + SIMMER power
4 min 30 s
-
-
-
- 2 pces (1)
G 1 + MEDIUM power
3 min 30 s
Chipolatas 4 pcs 130 g (1)
G 1 + SIMMER power
5 min
-
-
-
NB : for boned or stuffed meat, add at least 7 minutes to the cooking time (for all weight/quantities).
(1): when using a combination setting or grill, if the meat is thin enough, place the dish directly onto the wire rack,
otherwise, place on the base. Add a few minutes in Grill mode only at end of cooking, if necessary, especially when dish
was placed on the base.
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Fish
Fish cooks very well by microwave as it
stays moist and the lingering fish smells left
in conventional ovens are avoided.
Arranging
Thin fillets of fi sh i.e. plaice,
should be rolled up prior to
cooking to avoid overcooking
on the thinner outside edge
and tail.
Liquid
Fresh fish can be sprinkled with
30 ml
(2 tbsp) of lemon juice or white
wine. When cooking frozen
fish, add liquid as above for
even cooking.
Big fish (more than 400 g)
You are recommended to turn
them over halfway through
cooking time and to protect the
head and tail with a small
piece of aluminium foil to avoid
overcooking. (Attention: the
aluminium must not touch the
walls of the oven).
Covering
Always cover fish with either
microwave cling fi lm or use
a dish with a self-fitting lid.
Fish steaks
Fish steaks should be arranged
in a circle - thicker part to the
outside - to avoid overcooking
and disintegration of the tail
ends.
When is fish cooked?
Fish is cooked when it flakes easily and be-
comes opaque. Remember that fatty fishes
(salmon, mackerel, halibut) are cooked more
quickly than leaner fi shes (cod, Nile perch,
Tilapia.)
Stand time
Fish should STAND after cooking for 2-3
mins. This can be outside the oven to
enable the oven to be used for further cook-
ing.
Fish en papillote
You can make papillotes of fish by replac-
ing the aluminium foil with microwaveable
greaseproof paper (or parchment paper).
Whole fish
If cooking 2 whole fish together, they should
be arranged head to tail for even cooking.
Large whole fish must have the tail and head
shielded halfway through cooking with
smooth pieces of aluminium foil secured with
toothpicks.
Salt
DO NOT sprinkle salt onto fish before cook-
ing as this may make the fish dry.
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Fish
Cooking fish by grill or
combina-tion
Brush fish with melted butter or oil to keep fi
sh moist. Place on wire rack. DO NOT add
salt, however sprinkle with pepper or herbs if
required. Use Combination Grill 1 +
SIMMER power for small fish (trouts,
mackerel) and Combination Grill 1 + LOW
power for larger fish (sea bream, bass). For
example, 2 sea breams -approx 600 g) will
be cooked in 9 mins using Combination Grill
1 + LOW power.
Cooking time for 500 g in minutes
Cooking by oven mode
For fish parcels in aluminium foil, or large
fish, preheat the oven and place on the
enamel shelf in the lower shelf position.
Food
Fresh
Frozen
Power
Time
Power
Time
Fish in thin fillets
MEDIUM power
5
- 7
HIGH power
8 - 9
Fish in thick fillets
MEDIUM power
6
- 7
HIGH power
9-10
Fish steaks
MEDIUM power
6
- 8
HIGH power
8 - 9
Whole fish
MEDIUM power
6
HIGH power
12
Shrimp
MEDIUM power
5
- 6
-
-
Mussels
MEDIUM power
4
- 6
-
-
Scallops
MEDIUM power
5
- 6
-
-
Squid
MEDIUM power
6
- 7
HIGH power
9-10
Crab
MEDIUM power
8
- 9
-
-
Fish croquettes
-
-
HIGH power
1 min 30 (2 pces)
(1 piece=50 g)
or 3 min (4 pces)
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Vegetables
Added water
Very water-rich vegetables such as toma-
toes, courgettes, aubergines, frozen veg-
etables for ratatouille, mushrooms, spinach,
endives, lettuce, onions, most fruits, etc., to
which little or no water should be added,
since microwave cooking uses the water
contained in the foods naturally.
Fairly water-rich vegetables, to which
1 tbsp water per 100 g vegetables should be
added, to create the steam which cooks the
vegetables and prevents dehydration:
cauliflower, leeks, broccoli, brussels sprouts,
fennel, carrots, celeriac, asparagus, dwarf
beans, potatoes, cabbages, turnips, arti-
chokes, etc. Frozen vegetables add
1 - 3 tbsp of water.
Vegetables containing relatively little water
may need additional water adding to encour-
age hydration: peas, broad beans, runner
beans, French beans.
In all cases: vegetables must be cooked on
HIGH power (except for whole cauliflow-ers)
and must not be salted before cooking, but
after. This is because the salt absorbs the
natural moisture of the vegetable and
encourages dehydration.
Where possible, cut the vegetables into even
sized pieces. It is important to place the
vegetables in an adequate sized contain-er.
Cover the container with a lid or pierced cling
film. Large containers are preferable to
narrow and high ones.
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Vegetables
Fresh/frozen vegetables manual cooking charts - use HIGH power for 500 g
(time in minutes)
Vegetables
Fresh
Frozen
Artichokes:
- whole
9-11
-
- hearts
8-10
11
- 12
Asparagus*
5
-
6
10
- 11
Aubergines
7
-
8
-
Beetroot*
18
-
20
-
Chinese Leaves
4
-
6
12
- 13
Broccoli
7
-
8
9-10
Mushrooms
7
-
8
11
- 12
Carrot:
- round slices
7
-
8
9-10
- strips
7
-
9
-
Fennel:
- whole cut in half
8-10
-
- thin cut
12
-
15
-
Cabbage*
9-10
-
Brussels sprouts
8-10
10
Cauliflower
8-10
9-10
Boule celery
7
-
9
-
Celery*
12
-
14
-
Courgettes
5
-
7
10
- 12
Endives
10
-
12
16
- 17
Spinach:
- Chopped
-
8-10
- leaves
6
-
7
8-10
Peas*
14
-
16
10
Mange-tout peas
7
-
9
-
Broad beans*
13
-
16
14
- 16
Thin sliced leeks
10
-
12
13
- 14
Green beans*
8-10
9-10
Dwarf beans
9-12
-
Mixed spring vegetables*
-
10
Corn on cob (2 cobs)*
8-10
12
Turnips
8-10
16
- 17
Vegetables
Fresh
Frozen
Onions
8-11
10
- 12
Parsnip
8
-
9
-
Sweet potato
10
-
Leek stalks
7
-
8
12
- 13
Squash
8-10
Capsicums
10
-
12
10
Whole potatoes (<220 g)
10
-
12
-
Cut potatoes
8-12
-
Ratatouille
14
-
18
12
- 15
Salsify
10
-
14
12
- 15
Tomatoes*
4
-
5
-
Jerusalem artichokes*
7
-
9
-
*We do not recommend cooking with the
Auto menu for these vegetables.
A whole cauliflower must be
cooked head down, on MEDIUM
power power, for 12 to 15 mins.
(according to size of cauliflower)
with 10 tablespoons of water.
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Eggs & cheese
Eggs are delicate products which require
special attention. This is because if they are
placed straight into the oven, they explode
because of the pressure created inside the
shell. Being broken, the yolk also explodes if
the fi lm covering it is not pierced. So push
the tip of a toothpick into the centre of the
yolk; if the egg is fresh, it will not spill out.
The yolk and the white react differently to
the microwaves and unfortunately the yolk
cooks more quickly. When eggs are beaten
(omelette), the edges should be taken into
the centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash of
vinegar for 1 min on HIGH power. Break the
egg into the boiling water and carefully
pierce the yolk and the white with a tooth-
pick; Cover and cook on MEDIUM power for
40 to 60 secs (depending on the size of the
egg). Leave to stand for 1 minute, then drain
and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream
or milk, a knob of butter, salt and pepper.
Cover and cook for 40 secs on HIGH power.
Remove and beat briskly with a fork.
Resume cooking on HIGH power for a fur-
ther
30 to 50 secs. The eggs should remain
creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, sea-
son with salt and pepper, pierce the yolk and
the white with a toothpick. Add the desired
ingredients (cream, mushrooms, lumpfish
roe, etc.). Cover and cook for 1 min 20 secs
- 1 min 50 secs per egg at SIMMER power,
depending on the size of the egg and the
quantity of garnish.
Cheeses
Cheeses react differently depending what
type they are: the fattier they are the quicker
they melt. If they are cooked for too long
a time, they harden. When possible, it is
preferable to add grated cheese at the last
moment (for pasta, gratins, etc.).
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Dry starchy foods and vegetables
The cooking times for dried vegetables in the
microwave are much the same as with
traditional cooking. On the other hand, these
foodstuffs heat up very quickly, without tak-
ing on a reheated flavour, so long as they
are in a closed vessel, with butter or sauce
mixed in.
For the cooking, use a big vessel (to avoid
any overspill). Fully cover with water or
stock. Leave to stand for at least 5 to 8 min-
utes after cooking.
power for 250 g of pasta (for 1 litre of water).
Dried vegetables
Fully cover with water and leave to soak
overnight. The next day, rinse and drain.
Cover with water. Do not salt before cooking
(this hardens the dried vegetables). Cook for
10 minutes on HIGH power then 15 to
30 minutes on SIMMER power. Monitor the
cooking and add water if necessary: the
dried vegetables must always be covered
with liquid.
Rice, wheat, and quinoa
When the water comes to the boil, cook for
about 20 minutes at SIMMER power for any
quantity of rice and for 14-18 minutes at
SIMMER power for wheat or quinoa. These
cooking times do not apply to parboiled rice
or wheat.
Semolina
Semolina cooks perfectly in a microwave
oven, with no risk of burning. Simply add a
volume of water equal to that of the semolina,
bring to the boil covered on HIGH power for 2
min 30 sec (for 200 g of medium-grain
semolina with 0.2 l of water), then cook on
SIMMER power for about 3 min while it
swells.
Pasta
Remember to salt the cooking water and
stir once during cooking. When the liquid is
bubbling, cook for 7 or 8 minutes on HIGH
Jacket potatoes
Varieties of potatoes vary in their suitability
for cooking by microwave. The ideal size of
potato to be cooked by microwave or
Combination is 200 g - 250 g. Microwaving
jacket potatoes is quicker than Combination,
but will produce a soft result. Combination
cooking will produce a drier, crisper texture.
If you wish to further enhance the browning
at the end of cooking, use the GRILL (see
chart below).
Before cooking wash potatoes and prick
skins several times. Spread around edge of
the ceramic plate or directly on the rack for
Combination cooking.
After cooking remove from oven and wrap in
tin foil to retain the heat. Leave to stand for 5
mins.
Jacket potatoes - Manual cooking chart
Quantity
Mins. on HIGH power
Mins. on Grill 1 + MEDIUM power on wire rack
1 pce (220 g)
5 - 7
8
- 9
2 pcs (approx. 500 g)
9-10
13
- 14
3 pcs (600
g
to 700
g
)
11-12
14
- 15
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Desserts - Pastries
Your oven offers several ways of baking
cakes, depending on the desired result.
• Cooking using microwaves is perfect and
quick for custards, flans, poached fruit and
compotes as well as cakes containing rais-
ing agent which do not need to go golden on
top (chocolate cake and sponge cake to be
filled).
• Combination cooking allows you to bake
crispy and golden cakes quickly, using mix-
ture with raising agent or eggs.
• Traditional cooking (Oven heating) is es-
sential for certain cakes and desserts: souf-fl
é, savarin, choux pastry, biscuits, sweet
nibbles, shortbread, puff pastry nibbles and
tarts.
Cooking with microwaves only:
Microwaves cook fruits, compotes, custard,
confectioners custard and choux pastry
quickly and perfectly. Furthermore, micro-
waves are excellent for cooking starchy
puddings such as rice pudding, tapioca,
semolina, without the risk of the mixture
sticking to the bottom of the dish. Finally,
when preparing traditionally cooked des-
serts, microwaves are very useful for melting
butter, chocolate and jelly, as well as making
caramel.
Containers and accessories:
Place the container which is microwave safe
directly on the ceramic plate. Preferably use
round cake tins. Avoid using rectangular tins.
Lid:
cakes: DO NOT cover. - Fruit : you can cover
fruit compotes which do not contain much
water and leave compotes which contain a lot
of water uncovered.
Fruit:
Allow 4 to 5 min at HIGH power, covered, to
cook 4 medium peeled pears (remember to
turn them half-way through cooking). Allow
4 to 5 min at HIGH power, covered, for 500 g
of plums or pears cut into quarters with 5
tbsps of water (whole fruit will take a little
longer to cook, depending on its size). For
compotes, allow for 6 to 7 min at HIGH power
for 500 g of peeled fruit cut into cubes. Do not
add liquid. Cooking times will always vary
depending on the ripeness of the fruit and the
amount of sugar it contains. If you add dried
fruit to cake mixture, always make sure the
fruit is not at the top of the mixture as they
will burn, due to the large amount of sugar
they contain.
Useful to know:
it is impossible to cook a souffl é in a micro-
wave because it will collapse as soon as you
take it out of the oven. Cakes made of choux
pastry will not expand, because no crust will
form to trap the air inside. However, ready-
made cake-mixes cook very well in the
microwave. The cake must be prepared
following the instructions on the packet and
cooked at MEDIUM power for 4 to 7 min in a
dish which is microwave safe.
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Desserts - Pastries
Manual Combination cooking:
This combines the effects of radiant heat which makes the cakes golden, and microwaves
which cook the inside quickly and make the cakes rise. Allow for a cooking time of at least half
or two-thirds of the cooking time for traditional cooking methods.
Tins:
1) For flans, clafoutis, gratins, use dishes which are microwave safe and heat-resistant (Pyrex®
or ovenproof porcelain) and preferably round (or Pyrex® baba cases) or oval.
2) For other cakes (sponge cake, yoghurt cake, kugelhupf, fruit cake) and tarts, use non-
springform smooth metal tins, preferably round ones (unless using a loaf tin). Do not use thin
aluminium tins (such as aluminium foil containers).
3) For tarts, it is important to only use smooth, non-springform metal tins (aluminium or non-
stick), for the pastry base to be well cooked. In all cases DO NOT COVER.
4) For most desserts (except tarts), you can also use fl exible silicone moulds when using
microwaves, Combination cooking or Oven Heating.
Accessories:
DO NOT USE THE ENAMEL SHELF for Combination cooking. Some gratin or flan recipes in
Pyrex® or ovenproof porcelain dishes can be placed directly on the wire rack.
General advice for cooking using
microwaves and combination cooking:
Check the food as it cooks: when using microwaves only, a few minutes cooking is enough,
and every extra minute may dry out the cake. If the cake goes hard once it has cooled it has
been cooked for too long or at too high a temperature.
You can check the cake is cooked using the traditional method of inserting the tip of a knife in
the middle (it should come out clean) or by checking if the edges of the cake come away from
the tin easily.
Containers: if you use a container which is very different to that advised by the recipe (e.g.
several ramekins rather than a round cake tin), the end result will be different. The same quan-
tity will cook more quickly in several small tins than in one single tin. Line the tins with grease-
proof paper so you can remove them more easily.
Storing cakes: once the cake is cool, remember to wrap it in cling film or aluminium foil to keep it
soft.
Traditional cooking using Oven heating
Essential for cooking patisseries such as savarins, choux pastry, biscuits, soufflés, meringues
etc. But you can also use it for cooking all cakes and tarts which you do not want to cook using
combination cooking.
Accessories & containers:
For oven cooking, place cakes, tarts, gratins and other sweet items directly on the enamel shelf
in the lower shelf position. To cook pastry bases well, use metal tins and an oven preheated to
OVEN 220° C, lowering the temperature after putting the tart in the oven.
Containers:
You can use any heat-resistant container (metal, silicone, Pyrex® or ovenproof porcelain).
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Common queries answered
Problem
Cause
Solution
Food not cooked through.
Put back in oven for extra time.
Food cools quickly after being
Remember foods at fridge tem-
perature require more cooking
MICROWAVED.
time than food at room tempera-
ture.
Rice pudding or casserole boils
Container too small.
For liquid foods, use container
over during cooking by MICRO-
twice the volume of food.
WAVE.
Oven not receiving correct
Oven should be on an independ-
Food cooks too slowly when
power.
ent outlet.
cooked by MICROWAVE.
Food temperature from fridge
Extra time required for cooking
colder than room temperature.
colder foods.
Power setting too high.
Use reduced power level for
Meat is tough when cooked by
meats.
MICROWAVE or combination
Meat salted before cooking.
Do not salt before cooking. Add
salt if necessary, after cooking.
Cake remains uncooked in
Too short a cooking and/or
Add extra cooking time/standing
centre when cooked by MICRO-
standing time.
time.
WAVE.
Scrambled or poached eggs
Cooking time too long.
Take care when cooking small
tough and rubbery when cooked
quantities of eggs, once spoiled
by MICROWAVE.
they cannot be saved.
Quiche/Egg Custards are tough
Power level too high.
Use reduced power levels for
and rubbery when cooked by
these items.
MICROWAVE.
Quiche/Egg Custards are tough
Cooked too long. Dish size larger
Always check progress of food
and rubbery when cooked by
than stated in recipe.
as it cooks.
Combination.
Cheese sauce is tough and
Cheese cooked with sauce
Add cheese at the end of cook-
stringy when cooked by MICRO-
ing time. The heat of the sauce
WAVE
will melt the cheese.
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Common queries answered
Problem
Cause
Solution
Cooked uncovered.
Cover with a lid or cling film.
Vegetables are dry when cooked
Low moisture content, e.g. old
Add extra 2-4 tbsp. of water.
by MICROWAVE.
root vegetables.
Salt added before cooking.
Salt after cooking if necessary.
This is normal and means the
Wipe off with a soft cloth.
Condensation appears in the
food is cooking faster then the
oven.
moisture can be expelled from
the oven.
Warm air is felt coming from the
The oven door is not an air-tight
This is normal and does not
door seal area.
seal.
indicate any microwave leakage.
Using metal accessories on
Stop the oven IMMEDIATELY.
Blue sparks or arcing is seen
MICROWAVE only is incorrect.
Do not use metal utensils on
If using a Combination Program
MICROWAVE only.
when using the metal utensils.
check accessories for any dam-
age.
The GRILL periodically turns off
During cooking the GRILL will
This is normal.
cycle on and off so that the food
during GRILLING or Combina-
does not burn before it is cooked
tion.
through in the centre.
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ingredients
SERVES 4
300 g split peas,
1 leek, thinly sliced,
1 carrot, thinly sliced,
1 onion, chopped,
50 g butter,
50 g smoked bacon, diced,
2 garlic cloves,
1 bouquet garni,
3 tbsp cream,
salt & pepper.
Dish: 1 Casserole
dish, 3 litres capacity
St Germain Soup approx 46 min
Wash the split peas in water and drain. Place in the casserole dish
and cover with hot water. Cook on HIGH power for 4-6 mins or until
boiling. Drain. Cook the leek, carrot and onion in butter for 4-6 min
on HIGH power, covered. Add the split peas and the smoked bacon.
Cover with 700 ml of hot water, add the garlic and the bouquet garni.
Cover and cook for 7-9 mins on HIGH power, then 22-25 mins on
SIMMER power, stirring several times during cooking and ensur-ing
that the split peas are always covered by water. When the split peas
mash well, remove the bouquet garni and liquidise in a blender.
Adjust the seasoning and add the cream. Serve with croutons.
ingredients
SERVES 6
100 g back,
smoked bacon,
1 roll of pastry (approx. 300 g)
100 g gruyère, grated
130 ml milk,
salt and pepper,
3 eggs,
150 ml cream,
grated nutmeg,
Dish: 25 cm flan dish
Quiche Lorraine approx 46 min
Cut the bacon into small pieces. Heat in a covered container at HIGH
power for 1 minute. Drain. Line the flan dish with the pastry. Pre-heat
the oven with the enamel tray in the lower shelf position OVEN
210°C. Cook for 15-20 mins on OVEN 210°C. Arrange the bacon
and the grated gruyère cheese on the rolled out pastry. Mix the milk
seasoned with salt and pepper, the eggs, cream and grated nutmeg
with an electric whisk. Pour into the flan dish with the pastry. Cook
for 25 minutes on OVEN 210°C.
ingredients
SERVES 4-6
2 streaky bacon rashers
25 g grated cheese
3 ml (½ tsp) French mustard
50 g fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley,
chopped
salt & pepper,
275 g flat mushrooms,
approx 2.5 cm in diameter,
stalks removed
2 thin slices of cheddar
cheese
1 tomato, thinly sliced.
Dish: microwave rack or dinner
plater and 1 large dinner plate
Stuffed mushrooms approx 6 min
Cook bacon rashers on a microwave rack or a dinner plate on HIGH
power for 1-2 mins. or until crisping and brown. When cool, chop into
small pieces. In a small bowl, mix together grated cheese, bacon,
mustard and breadcrumbs. Add beaten egg, milk, parsley and
seasoning and mix until well combined. Fill mushroom cavities with
mixture. Cut cheese slices into 1 cm squares and place on top of
filling. Cut tomato slices into segments and place one segment on top
of each mushroom. Place mushrooms in a circle on a plate and cook
on the ceramic plate on HIGH power for 4 mins. or until cheese starts
to melt and mushrooms are just cooked.
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Pesto bread approx 4 min
Cut bread into 1.5 cm slices diagonally, leaving bottom crust uncut.
Soften butter in a small bowl on HIGH power for 10-20 secs. Mix butter
and Pesto sauce together until well blended. Spread each side of cut
bread slices with butter mixture. Place on wire rack and cook on
COMBINATION SIMMER power + Grill 1 for 3 mins. or until crispy. Cut
through base crust of each slice before serving.
Onion & Feta tarts approx 29 min
Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for 30 min. Put the onion and oil in
a glass dish. Cover and cook for 3-4 minutes on HIGH power. Pre-
heat on OVEN 220 ºC. Add the pine nuts, cheese, olives, sun-
dried tomatoes and capers to the onions. Season. Place 6 pastry
circles on the enamel shelf and prick them with a fork. Divide the
mixture between the six pastry circles. Cook the tartlets on OVEN
220 ºC for 20-25 mins. or until golden.
ingredients
SERVES 6
1 Baton loaf
50 g butter
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh
chopped parsley
Dish: small bowl
ingredients
SERVES 6
250 g of puff pastry
30 ml olive oil
150 g peeled and sliced
onions
25 g pine nuts
75 g feta-type cheese in
small pieces
25 g black olives, stoned
and chopped
25 g sun-dried tomatoes (in oil
or rehydrated), roughly
chopped 10 g capers
Salt and freshly-ground pepper
Fresh oregano to garnish
Dish: glass dish
Soups / Starters
Roasted garlic mushrooms approx 20 min
Preheat on OVEN 200°C. Arrange the mushrooms on enamel
shelf with the stalk side facing upwards. Mix together the butter,
garlic, thyme, lemon juice and seasoning. Spoon a little garlic
butter on to each mushroom. Place the enamel shelf in the lower
shelf position and cook on OVEN 200°C for 15 - 20 mins or until
the mushrooms are tender.
ingredients
SERVES 4
16 even-sized open cup
mushrooms, stalks removed
75 g unsalted butter,
softened
3 cloves garlic, very finely
chopped,
2 tbsp fresh thyme, chopped
½ tsp lemon juice salt
& ground pepper
Dish: small bowl
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ingredients
MAKES 40-45
115 g plain flour,
115 g chilled butter, diced,
115 g mature cheddar,
finely grated,
50 g can anchovy fillets in oil,
drained and roughly
chopped, 50 g pitted black
olives roughly chopped,
½ tsp cayenne pepper
salt
Olive & anchovy bites approx 10 min
Place the flour, butter, cheese, anchovies, olives and cayenne
pepper in a food processor and pulse until mixture forms a firm
dough. Cover the dough. Chill for 20 minutes. Preheat on OVEN
200°C. Roll out the dough thinly on a lightly floured surface. Divide
the dough in two. Cut the dough into 5 cm wide strips, then cut
across each strip in alternate directions to make triangles. Transfer
on to enamel shelf, cook in the lower shelf position on OVEN 200°C
for 8 - 10 minutes until golden. Repeat with another portion of dough.
Cool on a wire rack. Sprinkle with sea salt.
ingredients
SERVES 4
1 medium onion, coarsely
chopped,
1 tbsp (15 ml) olive oil,
2 cloves garlic, crushed,
700 g sweet potatoes,
peeled and chopped,
1 large red pepper,
deseeded and chopped,
700 ml vegetable stock,
150 ml coconut milk,
salt,
pepper.
Dish: 1 bowl, 3 litres
capacity
Sweet potato soup approx 30 min
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste.
Heat on MEDIUM power for
3 mins, or until piping hot.
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Meatball kebabs with mustard sauce
approx 30 min
Soak four bamboo skewers in warm water for 20 mins. In a large
bowl, blend together all meatball ingredients by hand until mixed
together well. Again, by hand, mould the mixture into 2.5 cm balls.
Whisk together all the sauce ingredients in a separate bowl until
brown sugar has dissolved. Cut the squash into 1.25 cm pieces. Cut
the pepper into 2.5 cm pieces. Thread meatballs alternately with
assorted cut vegetables and tomatoes onto each skewer. Brush
kebabs all over with the sauce and place onto the wire rack making
sure they are evenly spaced out. Place a large Pyrex® shallow dish
underneath the rack and cook on Combination Grill 1 + SIMMER
power for 30 mins turning the kebabs every 10 mins.
ingredients
SERVES 4
Meatballs:
200 g minced chicken or turkey
200 g minced pork
140 g fine fresh
breadcrumbs
½ onion, finely chopped
¼ tsp. ground allspice
½ tsp. salt
freshly ground black
pepper to taste
Mustard Sauce:
50 g Dijon mustard
50 g brown sugar
1 ½ tbsp. cider vinegar
1 ½ tbsp. vegetable oil
1 tbsp. Fresh parsley,
finely chopped
For the Kebab Skewers:
100 g butternut squash
1 yellow bell pepper
100 g vine-ripened
cherry tomatoes
Dish: Small glass bowl
Soups / Starters
Tomato and Red Pepper Soup
approx 11 min
Skin the tomatoes by plunging them in boiling water for 30 seconds.
Chop the flesh and reserve any juice. Place half the oil in a bowl
with the onion and cover with pierced cling film. Cook on HIGH
power for 2 minutes, stirring once. Add the peppers and remaining
oil, mixing well. Cover and cook on HIGH power for 5 minutes, stir-
ring halfway through cooking. Stir in the chopped tomatoes,
tomato purée, seasoning, sugar and a few tablespoons of stock.
Cover and cook on HIGH power for 4 minutes, stirring halfway
through cooking, until the vegetables are tender. Stir in the rest of
the stock and purée in a blender or food processor until smooth.
Strain the soup to remove the skins and season to taste. Pour into
bowls, swirl in the soured cream, if desired, and garnish with dill..
ingredients
SERVES 4
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange
peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml (4 tbsp) soured cream
(optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Dish: large Pyrex® bowl
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ingredients
SERVES 4 - 5
800 g chicken fillets,
2 shallots, 40 g butter,
1 glass of white wine
or cider,
salt and pepper,
4 large apples,
4 tbsp double cream,
sauce thickener,
2 tbsp Calvados.
Dish: 1 Pyrex® dish
(25 cm diameter)
Normandy Style Chicken approx 20 min
Cut the chicken fillets into pieces. Sweat the chopped shallots in but-
ter, covered, for 2 mins on HIGH power. Add the chicken pieces, the
white wine or cider, salt, pepper and the apples, peeled, deseeded
and cubed. Cover and cook on HIGH power for 12-14 min, stirring
halfway through cooking time. Drain the chicken pieces and keep
them to one side, covered in aluminium foil. Add the cream and the
sauce thickener with Calvados in the dish and cook, uncovered, a
further 3-4 mins on HIGH power. Season to taste and put the
chicken pieces back into the sauce.
ingredients
SERVES 4
2 aubergines,
1 onion,
olive oil,
1 garlic clove,
400 g leftover cooked lamb,
minced
1 tsp thyme,
1 tbsp fresh parsley,
1 jar of tomato passata
(400 g),
salt and pepper,
100 g mozarella,
Dish: 1 Pyrex® dish
(26 cm diameter)
+ 1 mixing bowl.
Quick Moussaka approx 30 min
Cut the aubergines lengthways into fairly thin slices. Spread some of the
slices out on flan dish; Cover with cling film and cook for approx.
8 min on HIGH power; the slices should give when pressed. Drain
and set aside. Cook the chopped onion in the bowl with 3 tbsp olive
oil for 2 min 30 s on HIGH power. Add the garlic and minced lamb as
well as thyme, chopped parsley and passata. Check the seasoning.
In the dish, alternate layers of seasoned aubergines and the mince
and sauce mixture. Finish with a layer of aubergines and pour 2 tbsp
olive oil on top, before covering the whole dish with mozzarella
slices. Place on the ceramic plate and cook approx. 20 mins on
COMBINA-TION Grill 1 + MEDIUM power.
ingredients
SERVES 4
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine
vinegar
15 ml ( 1tbsp) orange juice
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) sherry
juice from can of pineapple
below
seasoning to taste
450 g pork fillet,
diced ½ green pepper, chopped
225 g can pineapple chunks
Dish: medium casserole
Sweet & Sour pork approx 15 min
Mix all sauce ingredients together. Layer pork, pepper and pineapple
in casserole. Pour over sauce, cover and cook on MEDIUM power
for 15 mins. or until meat is tender, stirring occasionally.
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Layered chicken approx 50 min
Slice the chicken breasts into strips and place between plastic film
and fl atten using a rolling pin. Put chicken in a shallow dish with
lemon juice, thyme, olive oil and seasoning. Allow to marinate for a
couple of hours in the fridge. Pre-heat on OVEN 200°C with
enamel shelf in the lower position. Carefully remove the enamel
shelf from the oven using oven gloves. Spread the chicken out on
the enamel shelf and put back in the oven. Cook on OVEN 200°C
for 10-15 mins. or until cooked through, turning halfway. Remove
chicken from the shelf and allow to cool slightly. Wash enamel
shelf. Roll out pastry to a 25 x 25 cm square. Place ½ of the
chicken on the centre third of the pastry. Cover with ½ of the
peppers, then all of the brie followed by the rest of the peppers and
finally the remain-ing chicken. Brush the edges of the pastry with
beaten egg and draw up the two longer sides together over the
filling and press the edges firmly together to seal. Flute the edges.
Pre-heat the oven empty on OVEN 200°C. Transfer the pastry onto
the enamel shelf and brush with beaten egg. Sprinkle with
parmesan cheese. Cook on OVEN 200°C for 30- 35 mins until the
pastry is crisp and golden.
ingredients
SERVES 4
3 boneless and skinless
chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
½ tbsp olive oil
salt and pepper
400 g ready made
puff pastry
125 g jar of red
peppers, drained
1 egg, beaten to glaze
2 tbsp freshly
grated parmesan
Dish: shallow dish
Meat / Poultry
Hungarian goulash approx 50 min
Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish. Cover, place on ceramic plate
and cook on LOW power for 40 - 50 minutes or until the meat is
tender. Remove from oven immediately stir in the soured cream.
ingredients
SERVES 4
700 g braising steak,
cubed,
50 g seasoned flour
1 large onion,
1 red pepper, deseeded and
chopped,
400 g canned, chopped
tomatoes,
175 g mushrooms,
600 ml hot beef stock,
45 ml (3 tbsp) tomato puree,
30 ml (2 tbsp) paprika,
5 ml (1 tsp) sugar,
60 ml (4 tbsp) soured cream,
Dish: large casserole dish
with lid.
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ingredients
SERVES 4
700 g lamb fillet, cut into
chunks,
2 onions, chopped
1 red chili,
2 cloves garlic, crushed,
1 sprig rosemary,
275 ml white wine,
400 g can chopped
tomatoes,
45 ml (3 tbsp) sliced black
olives,
100 g linguine, broken into
small pieces,
150 g feta cheese cubed,
15 g fresh mint chopped,
Dish: 3 litre casserole
dish with lid
Greek lamb stew approx 60 min
Place the lamb and onion in casserole dish and cover. Place on
ceramic plate and cook on MEDIUM power for 10 mins. Split the chili
along its length leaving the top intact, (remove seeds) - this adds
flavour to the stew without too much heat. Stir the chili, garlic, rose-
mary, wine and tomatoes into the lamb, with the lid on. Cook on LOW
power for 40 mins stirring halfway. Stir in the black olives and linguine
and contine to cook on LOW power for a further 10 mins or until the
linguine is cooked. Remove the chili and rosemary, and discard. Stir
in feta cheese and mint before serving.
ingredients
SERVES 4
Meat Sauce
1 onion, chopped
1 clove garlic, crushed
5 ml (1tsp) oil
400 g can chopped tomatoes
150 ml red wine
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
500 g mince
salt and pepper
Lasagne
1 quantity of White Pouring
White Sauce (see pg EN 50)
100 g grated cheese
5ml mustard
salt & pepper
250 g fresh lasagne
50 g (2oz) Parmesan cheese,
grated
Dish: 1.5 litre (3pt)
casserole dish with lid, large
rectangular dish
Lasagne approx 45 min
Place onion, garlic and oil in casserole. Place on base of oven and
cook on MEDIUM power for 3 mins. Place all other meat sauce ingre-
dients in casserole. Stir well. Cover, cook on HIGH power for 10
mins. Then MEDIUM power for 15-20 mins or until cooked. Add
mustard and grated cheese to white sauce and cover the base of the
dish with a layer of white sauce, then a layer of lasagne, then a layer
of hot meat mixture. Continue with a layer of lasagne then meat,
ending with a layer of white sauce. Sprinkle parmesan cheese over
the top. Place on the ceramic plate and cook on LOW power + Grill 1
for 10 mins. Then Grill 1 for 3-5 mins or until golden brown.
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Mini boeuf en croute approx 50 min
Soak porcini mushrooms in boiling water for 20 mins. Drain and
finely chop. Put the butter, all the mushrooms and onions in a
bowl and cover. Place on the ceramic plate and cook on HIGH
power for 3 mins. Add wine to the mushroom mixture and cook on
HIGH power for 7-8 mins. Preheat on OVEN 220°C. Place the fi
llets on the enamel shelf and cook on OVEN 200°C for 10-15 min.
Allow to cool. Cut the pastry into 4 pieces and roll each piece out
of a 15 cm x 15 cm square and brush with beaten egg. Place a ¼
of the mushroom mixture into the centre of each pastry square
and place a fillet on top. Season. Bring the corners of the pastry to
the centre and place on greased enamel shelf. Brush with beaten
egg. Cook on OVEN 220°C for 15-20 mins for medium and 25-30
mins for well done.
Pork with Lentils approx 1 hr 10 min
Whiten the lentils: cover in cold water, bring to the boil on HIGH power
for 7-8 mins, drain and allow to cool. Place in the dish with the
chopped onion, the diced smoked bacon, a pinch of thyme and the
stock cube. Cover with water. Cook on HIGH power, covered, for 12
mins then 40-50 mins on SIMMER power (programme the two cooking
times). 20 mins before the end of the cooking add the smoked
sausages. Adjust seasoning before serving.
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ingredients
Me
at
SERVES 4
15 g dried porcini
mushrooms,
/
15 g butter,
225 g mushrooms,
Poult
ry
1 large onion, peeled and
finely chopped,
150 ml (¼ pt) red wine,
4 fillet steaks, roughly 150 g,
375 g puff pastry,
1 large egg, beaten,
salt & pepper,
Dish: large bowl, greased enam-
el shelf
ingredients
SERVES 4
250 g brown lentils
1 large onion, chopped
4 slices smoked bacon,
diced
thyme, pinch
1 stock cube
4 smoked sausages salt
Freshly ground black pepper
Dish: 2 litre casserole
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ingredients
SERVES 6
700 g - 800 g of frozen mix
of Mediterranean vegetables
or Ratatouille,
5 tbsp couscous medium,
5 eggs,
1 tbsp cream,
150 g Spanish chorizo,
70 g grated emmental,
salt and pepper.
1 Pyrex® dish
(22 cm diameter)
+ 1 large mixing bowl.
Ratatouille Flan approx 23 min
Cook the frozen Ratatouille Mix with the couscous, covered in the
Pyrex® dish for 11 to 12 mins. on HIGH power. Whisk the eggs with
cream in the bowl. Add the diced chorizo, with grated cheese and
cooked vegetable mixture. Mix thoroughly, season to taste and pour
in the Pyrex® dish. Place on ceramic plate and cook 10 to 12 mins
on COMBINATION Grill 1 + MEDIUM power. Serve warm or cold.
ingredients
SERVES 4
40 g dried Porcini
mushrooms,
1 onion,
50 g butter,
250 g Arborio rice,
1 garlic clove,
500 ml hot water with 1
vegetable stock cube added,
basil leaves, chopped,
30 g parmesan.
Dish: 1 casserole (3 litres)
+ 1 small bowl.
Porcini Mushrooms Risotto approx 25 min
Soak the mushrooms for at least 2 hours with 400 ml warm water
(preferably overnight); cook the chopped onion with butter in the
bowl, covered on HIGH power for 2 mins. 30 s. Mix in the casserole
with rice. Cover and cook on HIGH power 1 minute. Add peeled and
crushed garlic, half the vegetable stock and half the mushrooms‘
soaking water. Cover and cook 4-5 min on HIGH power and 15 min
on SIMMER power, adding the remaining stock and mushrooms’
soaking water halfway through cooking time. Add the chopped
mushrooms and basil leaves 3 minutes before the end, adding a few
spoonfuls of hot water if needed. Add parmesan. Season to taste
and leave the risotto to stand, covered, for 8 min before stirring with
a fork.
ingredients
SERVES 6-8
300 g quinoa,
2 courgettes,
300 g frozen peas,
1 bunch of mint,
100 ml olive oil,
juice of 2 lemons,
salt, pepper.
Dish: 1 large bowl + 1
medium bowl
Quinoa tabbouleh with mint approx 28 min
To be prepared the day before it is eaten. Weigh out the quinoa in a
large bowl and cook it with twice the volume of salted hot water, fi
rstly for 5 minutes on HIGH power then on SIMMER power for
approx. 10-15 minutes. Drain and leave to cool. Meanwhile chop the
courgettes finely. Cover the chopped courgettes and frozen peas
with water in a bowl and blanche on HIGH power for approx. 6 to 8
minutes. Drain well and leave to cool. Remove the mint leaves from
the stalk and mix with the olive oil and lemon juice. Add this mixture
to the quinoa, courgette and pea mixture. Check the seasoning and
leave to rest for several hours before serving.
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Stuffed Courgettes approx 35 min
Preheat on OVEN 200°C. Place the courgettes in a single layer in
the Pyrex® dish, close together, cut side up. Lightly brush with ol-
ive oil. Place on the Wire Rack in the lower shelf position and
bake for 20 minutes. For the stuffing mix all the ingredients
together in a bowl. Sprinkle the mixture on the top of the
courgettes and drizzle the remaining olive oil over. Return to the
oven and bake for 10-15 min on OVEN 200°C.
Patatas bravas approx 55 min
Preheat on OVEN 220°C. Peel the potatoes and cut into 2 cm
cubes. Pour the olive oil on the enamel shelf. Place the potatoes
on the enamel shelf and coat them with the olive oil. Season
with the salt and freshly ground black pepper. Cook on OVEN
220°C for 15-25 minutes until they begin to turn golden brown.
Add the tomatoes, chilli and garlic and stir well. Cook for another
25-35 minutes until the potatoes are soft on the inside and are
crisp on the outside. Add parsley and serve.
ingredients
SERVES 4
2 courgettes, halved
lengthways
2 tsp extar virgin olive oil
For the stuffing:
30 g dried white breadcrumbs
20 g pine nuts
3 spring onions, trimmed
and finely sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20 g Parmesan, finely grated
Dish: shallow Pyrex® dish
ingredients
SERVES 4
600 g potatoes
2 tbsp (30 ml) olive oil
salt and freshly ground
black pepper
2 x 410 g tins chopped
tomatoes
3 red chillies, de-seeded &
finely chopped
4 cloves garlic, crushed
chopped parsley, to serve,
Veget
ables
Halloumi stuffed peppers approx 40 min
Preheat on OVEN 200°C. Cut the peppers in half through the stalks
and scoop out the seeds. Put the peppers in a single layer on enamel
shelf. Drain the mushrooms, reserving the oil from the jar
- drizzle two tablespoons of the oil over the peppers, then sprinkle
with salt and pepper. Cook on OVEN 200°C for 15-20 minutes,
until the peppers are just tender. Tip the couscous into a bowl and
pour in the hot stock. Leave for 5 minutes to soak, then fluff up with
a fork and stir in the mushrooms, halloumi and parsley. Season
with salt and pepper and spoon into the pepper halves. Return to
the Oven and cook on OVEN 200°C for 15 to 20 mins, until the
cheese is golden.
ingredients
SERVES 4
4 large red peppers,
120 g jar antipasti
marinated mushrooms,
salt & pepper,
50 g couscous,
100 ml hot vegetable stock,
250 g halloumi cheese,
cut into cubes,
2 tsp chopped fresh parsley,
mixed salad leaves and
garlic bread to serve
Dish: 1 medium bowl
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ingredients
SERVES 4
225 g bag spinach leaves,
200 g jar sundried tomatoes
in oil,
100 g feta cheese, cubed,
2 eggs, beaten,
250 g pack fi lo pastry,
Dish: 3 litre bowl, 22 cm
loose bottomed cake tin
Greek pie approx 35 min
Place spinach into a large bowl, place on the ceramic plate, cover
and cook on HIGH power for 4-5 mins or until wilted. Leave to cool
slightly then squeeze out any excess water and roughly chop. Pre-
heat on OVEN 180°C with enamel shelf in lower shelf position. Drain
tomatoes, reserving the oil. Roughly chop the tomatoes and put into
a bowl along with the spinach, feta and eggs. Mix well. Take a sheet
of pastry and brush liberally with some of the sundried tomato oil.
Drape oil-side down into the cake tin so that some of the pastry
hangs over the side. Brush-oil on another piece of pastry and place
in the tin, just a little further round. Keep placing the pastry pieces in
the tin until the pastry is all used, then spoon over the filling. Pull the
sides into the middle, scrunch up and make sure the filling is
covered. Brush with a little more oil. Place the tin on the enamel shelf
and cook on OVEN 180°C for 30 mins until the pastry is crispy and
golden brown. Remove from the tin. Slice into wedges.
ingredients
SERVES 4-6
2 onions, chopped,
2 cloves garlic, crushed,
30 ml (2 tbsp) oil,
2 deseeded red peppers,
chopped,
400 g canned tomatoes,
15 ml (1 tbsp) tomato puree,
salt and pepper,
450 g spinach,
450 g fresh ricotta cheese,
6 sheets lasagne,
300 ml natural yoghurt,
parmesan cheese
Dish: 2 large bowls, large
shallow dish.
Spinach & ricotta lasagne approx 45 min
Place one of the onions and one of the cloves of garlic in a bowl with
1 tbsp oil, cover and cook for 2-3 mins on HIGH power or until soft.
Add the red peppers, tomatoes and tomato puree, season and cook
on HIGH power for 5-6 mins. In another bowl, place the second
onion and garlic clove with 1 tbsp oil. Cook on HIGH power for 2-3
mins until soft. Add the spinach and stir well. Cook on HIGH power
for 2-3 mins or until cooked. Drain. Place a layer of spinach in the
shallow dish. Top with ricotta cheese, then lasagne followed by the
tomato sauce and a further layer of pasta. Spoon yoghurt onto the
top and sprinkle with parmesan cheese. Place the dish on the
ceramic plate and cook on COMBINATION, G1 + LOW power for 10-
15 mins then G1 for 3-5 mins, or until golden and piping hot.
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Bean Enchiladas approx 37 min
Cook the onion and carrots with the olive oil in the covered Py-rex®
casserole dish on HIGH power for 5-6 minutes. Stir halfway through
cooking. Stir in the chilli powder and ground cumin. Cook on HIGH
power for 1 minute. Stir in the tomatoes and beans. Cover and bring to
the boil on HIGH power for 8-10 minutes then cook on SIMMER power
for 10 minutes, stirring occasionally. Spread a thin layer of the mixture
over the base of the square Pyrex® dish. Fill each tortilla with a few
tbsp of the mixture, fold over the ends and roll up to seal. Place into the
dish seal side down. Cover with the remaining mixture. Mix the yoghurt
and grated cheese together and spoon evenly over the dish. Place on
enamel shelf in the lower shelf position and brown on Grill 1 for 9-10
minutes.
ingredients
SERVES 4
1 onion, chopped
260 g carrots, grated
1 tbsp olive oil
2 tsp mild chilli powder
1 tsp ground cumin
1 x 400 g tinned chopped
tomatoes
1 x 400 g baked beans
1 x 400 g mixed beans,
rinsed and drained
6 small tortillas
200 g low fat natural
yoghurt
50 g hard cheese, grated
Dish: Large Pyrex®
casserole dish & 22 x 22
cm square Pyrex dish
Vegetables
Tagliatelle Toscana approx 26 min
Cook the pasta in 600 ml boiling water, covered, on HIGH power for 4
mins. or until tender. Drain. Place onion, garlic and oil in a bowl,
cover and cook on HIGH power for 2 mins. or until soft. Add the
remaining ingredients except the mozzarella, tagliatelle and
parmesan cheese, cover and cook on HIGH power for 6-8 mins. Mix
the drained pasta with the mozzarella. Place in a casserole dish. Pour
the sauce over the top. Sprinkle with parmesan and cook on the
ceramic plate on COMBINATION + Grill 1 + MEDIUM power for 10-
12 mins. or until golden brown and piping hot.
79
ingredients
SERVES 4
1 large aubergine, cubed
350 g tagliatelle, fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397 g tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g butter
salt and pepper
8-10 black olives, stoned
100 g mozzarella, diced
30 ml (2 tbsp) parmesan cheese,
Dish: Deep casserole dish
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ingredients
SERVES 4 - 5
1 onion,
1 red pepper,
200 ml coconut milk,
1 tomato,
1 tbsp curry paste,
juice of ½ lemon,
600 g coley or pollock,
salt and pepper.
Dish: 1 Pyrex® dish
(22 cm diameter)
Coconut fish curry approx 28 min
Sweat the chopped onion with the cubed pepper in the dish,
covered, for 4-5 mins on HIGH power. Add the coconut milk, the
peeled and chopped tomato, the curry paste and lemon juice; Cook
on HIGH power for 3 mins. before adding the fish cut into cubes.
Cover and cook on HIGH power for 6 -7 mins, stirring halfway
through cooking time. Season to taste before serving. If you use 4
frozen fi sh fillets, cook approx. 13 mins. on HIGH power, turning
halfway through cook-ing time.
ingredients
SERVES 4
500 g frozen mixed seafood,
3 shallots,
1 carrot,
150 g mushrooms,
30 g butter,
3 tbsp flour,
250 ml milk,
1 tbsp fruity white wine,
1 tbsp chopped dill,
salt and pepper.
30 g grated emmental,
Dish: 1 bowl + 1 small
shallow dish
(24 cm diameter)
Seafood bake approx 25 min
Defrost the seafood for approx. 6 min on MEDIUM power, stirring sev-eral
times. Drain and keep the liquid, adding 250 ml milk to it. Chop the
shallots, the carrot and the mushrooms and cook this mixture in a bowl,
covered, with 30 g of butter for 4 mins on HIGH power. Add
3 tbsp of flour, stir and cook again for 1 min on HIGH power then
add the milk and juice from the seafood. Cook this sauce for 5-6 min
on HIGH power, stirring halfway (if the sauce isn’t thick enough, you
can add some sauce thickener mixed with white wine). Add 1 tbsp
wine and the dill, check the seasoning once you’ve added the
seafood. Pour into the baking dish. Sprinkle with grated cheese,
place on wire rack and cook 6 mins. on COMBINATION Grill 1 +
MEDIUM power then 4-5 mins. on Grill 1.
ingredients
SERVES 4
2 shallots,
1 red pepper,
2 tbsp olive oil,
juice of ½ lemon,
½ glass of white wine,
600 g Tilapia or Nile Perch fillets,
a few threads of saffron.
100 ml single cream,
Dish: 1 Pyrex® dish
(27 cm diameter) + 1 bowl
Tilapia with saffron approx 20 min
Cook the chopped shallots and pepper in a bowl with olive oil, covered,
on HIGH power for 4 mins. Spread out a bed of pepper and shallots in
the dish and place the 4 fillets on this, then pour over the lemon juice
and white wine. Cover with cling film and cook for 8 to
10 mins on MEDIUM power, (if you use frozen fillets, cook for 11-12
mins on HIGH power). Remove the fish pieces and set aside. Add
the saffron and cream to the dish and reduce by cooking, uncovered,
for 3-4 mins on HIGH power. Check the seasoning before returning
the fish to the sauce and serving with rice or baked fennel.
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Salmon and filo parcels approx 20 min
Combine salmon and prawns. Sprinkle with lemon juice and sea-son
to taste. Pre-heat on OVEN 190°C. Cut the filo pastry into 16 squares
measuring 18cm. Brush 2 squares with the melted butter, covering
the remaining squares with a damp tea towel. Place ¼ of the salmon
& prawn mixture in the middle of one buttered filo square. Fold 2
sides of the filo to form a rectangle. Fold the open ends over the
filling. Place this parcel on the second buttered square and draw up
the edges and seal the parcel. Repeat steps
4-7 three more times, to make 4 parcels. Place parcels on greased
enamel shelf and brush them with melted butter. Place enamel
shelf on the lower shelf position in the oven. Cook on OVEN
190°C for 15-20 mins until crisp and golden.
ingredients
SERVES 4
250 g tail end of salmon,
boned, skinned,
and cut into bite-sized
pieces. 125 g cooked
peeled prawns juice of ½
lemon salt & black pepper
125 g filo pastry
50 g butter, melted
Fish
Moules marinière approx 14 min
Wash the mussels under plenty of cold, running water. Discard
any open ones that won’t close when lightly squeezed. Pull out the
tough, fibrous beards protuding from between the tightly closed
shells and then knock off any barnacles with a large knife. Give
the mussels another quick rinse to remove any little pieces of
shell. Place the garlic, shallots, butter and bouquet garni, in a bowl
big enough to take all the mussels - it should only be half full and
cook on HIGH power for 3 mins. Add the mussels and wine, cover
and steam them open in their own juices on HIGH power for 5-10
mins. Give the bowl a good shake every now and then, until the
shells are open. Remove the bouquet garni, add the cream and
chopped parsely and cook on HIGH power for 1 min.
81
ingredients
SERVES 4
1.75 kg mussels,
1 garlic clove, finely chopped,
2 shallots, finely chopped,
15 g butter,
a bouquet garni of parsley,
thyme and bay leaves,
100 ml dry white wine
120 ml double cream,
handful of parsley leaves,
coarsley chopped,
crusty bread, to serve
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ingredients
SERVES 4
1 onion, finely chopped,
1 garlic clove, crushed,
25 g butter,
225 g brown cap
mushrooms, quartered, 225
g Arborio (risotto) rice,
juice and rind of 1 lemon,
3ml (½ tsp) saffron strands,
crushed,
300 ml hot vegetable stock,
300 ml white wine
100 g frozen peas,
300 g cooked pealed prawns,
30 ml (2 tbsp) finely chopped chives
Dish: large bowl
Prawn risotto approx 24 min
Put the onion, garlic, butter and mushrooms in a large bowl. Place
on the ceramic plate and cook on HIGH power for 5 mins. Add rice,
juice and rind of the lemon, saffron, stock and wine to the mushroom
mixture. Cover and cook on HIGH power for 8 mins. Stir risotto. Add
peas, re-cover and cook on HIGH power for 4 mins. Add the prawns
and chives and cook on MEDIUM power for 3-4 mins. Leave to
stand for 2-3 mins and serve.
ingredients
SERVES 2
60 ml (4tbsp) natural low fat
yoghurt,
30 ml (2 tbsp) sun-dried
tomato pesto
30 ml (2 tbsp) chopped fresh
parsley or dill,
2 x 175 g cod or haddock
fillets, skinned
Dish: small shallow
Pyrex® dish
Sun dried tomato fish bake approx 6 min
Mix the yoghurt, pesto and 1 tbsp of parsley or dill and season
well. Place fish fillets in a Pyrex® dish and pour over the yoghurt
sauce. Place on wire rack and cook on GRILL 1 + MEDIUM power
for 5-6 mins.
Sprinkle the remaining parsley or dill over the dish and serve
with salad and crusty bread.
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Mackerel en Papillote approx 6 min
Cook the shallots with the butter in a bowl, covered, for 1-2 mins
on HIGH power. Cut out 2 fairly large pieces of greaseproof paper.
Place the shallots at the centre of each square; add a teaspoonful
of mustard; add 1 mackerel fillet, seasoned and sprinkled with
lem-on juice. Add a pinch of chopped chives before placing the
other mackerel fillet head-to-toe. Season again and add a
tablespoon of cream. Close the papillote. Place in the Pyrex®
dish. Cook for 3 min 30 s to 4 min 30 s on HIGH power.
ingredients
SERVES 2
2 shallots, chopped
15 g butter
2 tsp Mustard
2 mackerel cut into 4 fillets ½ lemon
2 tbsp Chives, chopped
2 tbsp cream
Dish: 1 bowl &
greaseproof paper
(baking paper)
Fish
Thai trout approx 5 min
Place fish fillets into a shallow dish, sprinkle the remaining
ingre-dients on the top of the fish. Cover, place on the ceramic
plate and cook on MEDIUM power for 4-5 mins, or until fish is
cooked through. Serve with rice.
83
ingredients
SERVES 2
2 trout fillets, approx
140 g each,
1 clove of garlic, finely chopped,
1-2 small red chilli, finely chopped,
1 lime, zest and jiuce,
5 spring onion, finely chopped,
30 ml (2 tbsp) light soy sauce,
Dish: shallow dish
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ingredients
500 ml
35 g butter,
35 g flour, 500 ml milk,
salt,
pepper,
grated nutmeg.
Dish: 1 bowl,
1.5 litre capacity
ingredients
SERVES 4
50 g Roquefort cheese,
200 ml single cream,
2 tsp corn flour, salt,
pepper,
Dish: 1 bowl, 500 ml capacity.
White sauce approx 8 min
Melt the butter 1 min, covered, on MEDIUM power. Add the flour,
stir, and cook 1 further min on MEDIUM power. Set aside; Heat the
milk in a jug on HIGH power 2 min 30 s to 3 min. Pour the milk over
the butter and flour mixture, whisking all the time.
Cook again for 2 to 3 mins, whisking vigorously several times and paying
close attention to ensure that the sauce doesn’t overflow. Check the
seasoning and add a pinch of grated nutmeg. You can add 2 egg yolks
and 80 g of grated cheese to make it into a Mornay sauce
Roquefort sauce approx 5 min
Cut the Roquefort into pieces and melt by heating for 1 minute 30 s
on MEDIUM power. Add the cream and the corn flour mixed with 1
tbsp water. Cook for 2 mins. 30 s to 3 mins on HIGH power,
whisking vigorously halfway through the cooking time. Check the
seasoning before serving. This sauce goes very well with red meat.
ingredients
SERVES 5-6
1 onion,
40 g butter,
30 g flour
400 ml of hot stock made
from 2 stock cubes,
tarragon vinegar,
2 tsp white pepper,
cognac,
200 ml crème fraîche,
Dish: 1 large bowl
Pepper sauce approx 7 min
Chop the onion and cook in the bowl with butter for 2 to 3 minutes on
HIGH power. Add flour, mix, cook again for 1 minute on HIGH power
and add stock, 1 tbsp vinegar and 2 tsp of white pepper. Cook
uncov-ered at HIGH power for 3 minutes. Remove from the oven and
add a dash of cognac, a knob of butter and crème fraîche. Mix well
and add plenty of salt before serving.
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Chocolate Sauce approx 5 min
Place butter in the jug on ceramic plate and melt on HIGH power for
20-30 secs. Stir in sugars, cocoa powder and vanilla essence.
Gradually add milk, stirring well. Cook on HIGH power for 2 mins.
Stir well. Cook on HIGH power for 1 min. Stir and contine to cook
in 30 sec stages until you achieve a smooth and glossy
consistency that coats the back of the spoon.
Creme Patissiere approx 8 min
Boil the milk for 3-4 mins on HIGH power. Meanwhile, mix the
sugar and fl our in the bowl. Add the eggs. Mix. Pour in the
boiling milk, whisking. Cook on HIGH power for 3-4 mins,
whisking vigor-ously every minute.
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ingredients
S
a
u
c
e
s
SERVES 4
25 g butter,
75 g caster sugar,
75 g brown sugar,
50
g
cocoa powder, sieved,
3 ml (½ tsp) vanilla essence,
300 ml (½ pt) milk
Dish: 1 litre jug.
ingredients
500 ml milk
100 g sugar
50 g flour
3 eggs
Dish: 1 litre bowl
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ingredients
SERVES 4
100 g short grain rice,
1000 ml whole milk
80 g sugar
small piece of cinnamon
stick.
1 vanilla pod
Dish: 1 bowl,
2.5 litres capacity
ingredients
SERVES 6
200 g prunes stone removed,
1 tbsp of rum,
250 ml milk,
60 g butter,
200 ml single cream,
100 g flour,
1 pinch of salt,
100 g sugar,
3 eggs,
Dish: 1 Pyrex® dish
(22 cm diameter),
2 bowls.
Rice Pudding approx 1 hr 10 min
Pour the rice, milk and sugar in the bowl. Add the cinnamon and split
vanilla pod. Do not cover. Bring to the boil by heating on HIGH
power for 7 to 8 min, paying close attention to ensure that the milk
doesn’t overflow, then cook on SIMMER power for 50-60 mins.
Leave to cool down, covered for at least 1 hour.
Breton Prune Pudding approx 18 min
Soak the prunes covered in a little water and rum and heat on HIGH
power for 40 sec. Leave to soak, covered, for at least 2 hours. Heat the
milk, butter and cream for 1 min 30 s to 2 min on HIGH power.
In a bowl, mix together the flour, salt, sugar and eggs and pour the
hot milk in this mixture, whisking all the time. Spread out the
drained prunes in the dish and pour the mixture over them. Place
the dish on the ceramic plate and cook 10 min on COMBINATION
Grill 1 + MEDIUM power then approx. 5 min on Grill 1.
ingredients
SERVES 8-10
1 x roll of sweet short crust
pastry
250 g apple compote
2 to 3 apples Apricot jam
Dish: flan dish (Ø 30 cm)
Apple Tart approx 30 min
Line the flan dish with the pastry. Preheat on OVEN 210°C with the
enamel shelf in the lower shelf position. Pour in the apple compote
and then place the peeled, cored and thinly sliced apple in a rosette
shape. Place on the enamel tray in the lower shelf position and cook
for about 30 minutes on OVEN 210°C. Remove from dish and leave
to cool on a wire rack. Mix 3 spoons of apricot jam and a spoon of
water in a bowl and cook on HIGH power for 1 minute and brush
over the apple.
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Small Cakes approx 40 min
Preheat on OVEN 170°C with the enamel shelf in the lower shelf
position. Beat the butter, which has been kept at room
temperature, and the sugar until a mousse-like consistency is
achieved. Add the eggs one at a time, beating well after each egg
is added. Mix in the flour. Fill individual paper cases two thirds full
with the mixture. Cook on OVEN 170°C for 30-40 min.
Cookies approx 15 min
Preheat on OVEN 170°C with enamel shelf in the lower shelf posi-
tion. Cream together the butter and sugar until pale, then beat in
the egg. Mix in the flour until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well apart on
greased baking trays, fl atten slightly with a fork. Place one baking
tray onto the enamel shelf and cook for 10-15 mins. or until
golden, repeat with the second baking tray. Remove cookies from
baking tray and allow to cool on a wire rack.
ingredients
MAKES 12 LITTLE
CAKES 100 g butter
100 g sugar
2 eggs, beaten
100 g self-raising flour
Dish: 1 baking tray,
32 cm x 24 cm each with
12 holes + 12 individual
paper cases
ingredients
MAKES 12
Basic Cookie Dough:
100 g butter
100 g caster sugar
1 egg, beaten
175 g plain flour
Variations:
White Chocolate and Pistachio Nut
75 g white chocolate, chopped
50 g pistachio nuts,
chopped Chocolate Chunk
50 g white chocolate, chopped
50 g dark chocolate, chopped
Dish: 2 baking trays
30 x 21.5 cms
Desser
ts / Cakes
Éclairs approx 33 min
Melt the butter and water together on HIGH power 2-3 mins or until
bubbling. Immediately tip in all the fl our and beat well until mixture is
smooth. Allow to cool slightly. Beat in eggs one at a time, beat-ing
vigorously until mixture is smooth and glossy. Place the choux pastry
into a piping bag fitted with a plain 1 cm nozzle. Pipe fingers 9 cm long
on lightly greased, slightly wetted baking sheet. Preheat on OVEN
200°C with the enamel shelf in the lower shelf position. Place baking
sheet on the oven tray. Cook on OVEN 200°C for ap-prox. 15 - 20
mins. Pierce each eclair and return for a further 5 - 10 mins. to crisp if
necessary. When cooked cool on a wire rack. Whip the cream until stiff
and fill the eclairs. Dissolve cocoa in hot water and stir into icing sugar,
beating well until smooth, add extra water if required. Ice the filled
eclairs and leave until set.
87
ingredients
Makes 6 Éclairs
Choux Pastry:
50 g butter
150 ml water
65 g plain flour sifted
2 eggs, lightly beaten
Éclairs:
150 ml whipping cream
10 ml cocoa powder
15 ml hot water
100 g icing sugar, sieved
This recipe is most successful
when mixed by hand
Dish: baking sheet, greased
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ingredients
SERVES 4
100 g self-raising flour
100 g caster sugar
pinch of salt
25 g cocoa or drinking
chocolate
50 g margarine
1 egg, beaten
5 ml (1 tsp) vanilla essence
60 ml (4 tbsp) milk
Sauce:
100 g soft brown sugar
25 g cocoa or drinking
chocolate,
150 ml (¼ pt) hot water
Dish: 20 cm souffle dish
Chocolate fudge pudding approx 7 min
Place flour, sugar, salt and cocoa into a mixing bowl. Melt margarine
in a small dish on MEDIUM power for 40 secs - 1 min. or until
melted. Add melted margarine to flour, along with egg, vanilla
essence and milk. Beat well. Pour mixture into souffle dish. Mix
together brown sugar and cocoa and sprinkle over mixture. Pour
over hot water and cook on HIGH power for 5 - 6 mins. or until set on
top. The pudding will separate on cooking, giving a chocolate fudge
sauce at the bot-tom.
ingredients
MAKES 12
Streusel topping
50 g butter
75 g plain flour
30 ml (2 tbsp) granulated sugar
15ml ground mixed spice
Muffins
200 g plain flour
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75 g caster sugar
75 g butter
200 ml buttermilk
1 medium egg, beaten
100 g fresh berries,
Dish: 1 x 6 hole muffin tin +
6 paper muffin cases
Streusel muffins approx 18 min
Make streusel topping by melting the butter on HIGH power for 10-20
secs. Add the remaining topping ingredients and combine to make a
soft dough. Chill. Sift together the flour, bicarbonate, baking powder
and salt. Stir in the sugar. Melt butter for the muffins on HIGH power
for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg.
Preheat on OVEN 200°C with the enamel shelf in the lower shelf
posi-tion. Lightly stir the buttermilk mixture into the flour mixture. Fold
fruit in gently. Divide mixture equally between 6 muffin cases.
Crumble small amounts of streusel topping over each muffin. Place a
muffin tin on enamel shelf and cook on OVEN 200°C for 20-25 mins.
or until browned and well risen.
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Strudel approx 40 min
Preheat on OVEN 180°C. Mix the apples and lemon juice in a bowl.
Add the sugar, walnuts, sultanas, cinnamon and almonds and mix.
Take three sheets of filo pastry and brush them with melted butter.
Lay the sheet with the shortest side nearest you. Lay the second
5-6 cm over the longest side of the first sheet, overlapping the
third sheet over the second. Lay three more sheets of filo pastry
on top of each other. Pour the apple filling over the filo pastry, but
leave around 2.5 cm free around one sheet of pastry. Fold the
sides over the filling and brush with butter. Roll the pastry from the
long side and butter the last long sheet in to seal the strudel. Place
the strudel with the seam towards you on enamel shelf and place
in the lower shelf position. Brush with melted butter. Bake the
strudel for 35-40 mins on OVEN 180°C. Sprinkle with icing sugar
before serving.
Apple crumb cake approx 1 hr 10 min
Make a “pre-dough” by combining the milk and yeast. Use a whisk to
help dissolve the yeast. Mix in one tablespoon flour and one ta-
blespoon sugar. Cover bowl and place in a warm place for 60 mins.
During this time, you should see bubbles forming in the mixture.
In an electric mixer, whisk the butter until it is smooth. Add sugar
and continue whisk for 2-3 minutes. Change your mixer to the
dough hook. Add half the flour, milk, lemon juice, salt, and the
“pre-dough,” Combine all the ingredients. Gradually add remaining
flour until dough is no longer sticky. Knead dough for approx. 2
minutes. Transfer dough to a clean bowl. Cover in a warm place
for one hour or until it has doubled in size.
Preheat on OVEN 180°C, with the enamel shelf in the lower
shelf position. Prepare the crumb topping by combining all the
crumb ingredients. Drizzle lemon juice over the apple slices and
mix to distribute the juice over all the apple slices. Set aside.
Prepare a spring form tin by greasing it and dusting it with flour.
Remove the dough from the bowl and knead on a flour surface
for a minute or two. Roll the dough out to fit the tin. Transfer
dough to the tin. Top the dough with apple slices. Sprinkle the
apples with the sugar. Top the apples with crumbs.
Place tin on enamel tray and cook on OVEN 180°C for 50-60
mins, or until the dough and crumbs are golden brown. Remove
cake from oven and allow to cool completely.
ingredients
SERVES 4
600 g appes, preferably
Granny Smith, cores
removed, cut into rough
pieces, juice of 1 lemon,
3 tbsp brown sugar,
50 g walnuts, roughly chopped,
4 tbsp sultanas,
1 level tbsp cinnamon,
50 g almond shavings,
225 g filo pastry,
50 g butter, melted,
icing sugar to serve
Dish: enamel shelf, greased
ingredients
SERVES 4
For the Dough:
190 ml Milk, lukewarm
7 g Active Dry yeast
400 g Plain Flour, sifted
70 g Castor Sugar
85 g Unsalted Butter
Juice from Half of a
Lemon Pinch of Salt
For the Apples:
3 Apples, thinly sliced
Lemon Juice from One
Lemon 70 g Castor Sugar
For the Crumb Topping:
250 g Plain Flour
170 g Unsalted Butter
230 g Castor Sugar
1 pack Vanilla Sugar
Pinch of Salt
½ teaspoon Cinnamon
Dish: 3 bowls & spring form tin.
Desserts / Cakes
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ingredients
Makes 1 loaf or 8 rolls
450 g strong bread flour
1 sachet dried yeast
5 ml salt
15 g butter or margarine
275 ml warm water
For Wholemeal Bread
Use 225 g each of
wholemeal and strong
white bread flour.
For Granary Bread
Use 450 g granary flour
instead of strong white
bread flour.
Standard Bread / Bread Rolls
In a large bowl, combine the flour, yeast and salt. Rub in the butter or
margarine. Add the warm water then mix to a dough. Turn onto a floured
surface and knead for 10 mins. For 1 loaf mould into the desired shape on
the greased enamel shelf. For rolls divide into 8 and shape into rolls.
Place on the greased enamel shelf. Cover and prove until the dough has
doubled in size in a warm place or place in the oven to prove on OVEN
40°C. Preheat on OVEN 200°C. Glaze bread with beaten egg and
sprinkle with seeds, if desired. Place enamel shelf in oven in the lower
shelf position and cook on OVEN 200°C for 25 - 30 mins for a loaf or 15 -
20 mins for rolls or until golden.
ingredients
MAKES 1 loaf
500 g stoneground rye flour,
pinch of salt,
7 g sachet fast-action dried yeast,
1 level tbsp black treacle,
450 ml warm water
Dish: 18 cm square cake tin,
buttered,
Rye bread approx 50 - 55 min
Tip the rye fl our into a food mixer with a dough hook. Add the salt
and yeast. Stir the black treacle into water until it dissolves and then
pour it into the flour. Mix for about 5-8 mins, until it feels stretchy.
Alternatively, beat the mixture by hand, using a wooden spoon. This
dough is very soft and stickier than a traditional dough mixture. Turn
the mixture out on to a surface lightly dusted with some rye flour and
work it into a ball with a smooth surface. Press the dough into the tin,
with the smooth surface uppermost, and using your knuckles to press
it out into the corners of the tin. Prove in a warm place or on OVEN
40°C. Preheat on OVEN 170°C with enamel shelf in lower shelf posi-
tion. Cook on OVEN 170°C for 40 mins. Remove the loaf from the
oven and turn it out on to the enamel tray. Return the loaf to the oven
to bake for a further 10-15 mins, or until it sounds hollow when
tapped on it’s base. Remove the loaf from the oven and transfer it to
a wire rack to cool.
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Pizza approx 20 min
3 to 4 minutes on HIGH power. Leave to cool. Using your hands,
spread out the dough in the enamel shelf without making a raised
edge. Spread on the sauce, onions, oregano and season, cover-ing
all the dough well. Cook on OVEN 220°C for 10 - 15 mins.
Then add other ingredients according to taste - cheese,
anchovies, olives, bacon pieces etc. - and continue cooking on
OVEN 220°C for 8 -10 minutes.
ingredients
SERVES 2-4
2 onions, finely sliced,
3 garlic cloves, crushed,
1 tbsp olive oil,
1 roll of pizza dough.
150 g tomato sauce,
1 tbsp oregano,
100 g grated mozzarella.
salt, pepper,
Dish: 1 bowl
Bread
Focaccia approx 25 min
In a large bowl, combine the flour, yeast and salt. Gradually add
the olive oil and 3-5 tbsp of warm water until you have soft dough.
Turn onto a floured surface and knead for 10 mins. Place in a
greased bowl, cover and prove until the dough has doubled in size
in a warm place or on OVEN 40°C. Knock back the dough and
knead again for a few minutes. Press the dough onto a greased 25
cm round tin, cover and prove in a warm place or on OVEN 40°C
for approximately 30 mins. Preheat on OVEN 190°C with the
enamel shelf in the lower shelf position. Dimple the surface of the
dough. Drizzle with a little extra olive oil and sprinkle with course
sea salt. Cook on OVEN 190°C for 20-25 mins or until golden.
Carefully remove from the tin and leave to cool on a rack.
91
ingredients
MAKES 1 loaf
400 g strong bread flour,
1 sachet dried yeast,
10 ml (2 tsp) salt
75 g (5 tbsp) olive oil,
10 ml (2 tsp) curse sea salt
Dish: 25 cm round tin
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Ja
m
s
Guidelines
Making jams, marmalades and chutneys
by microwave is much quicker and cleaner
than using a large pan on the hob. One of
the main advantages is that preserves can
be made in small batches, using fresh or
frozen fruit exactly when it suits you.
Dish Size
Always use a very large Pyrex® bowl.
DO NOT attempt to use jam pans or sauce-
pans in your microwave.
Do not cover preserves whilst cooking.
Sterilising Jars
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on HIGH power until water boils
(approx. 3 mins. for 2 jars). Empty and drain
upside down on kitchen paper. The jars
should be warm when filled with jam.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIES’ BOTTLES.
DO NOT SEAL PRESERVING JARS
IN YOUR MICROWAVE.
Stirring
Keep a wooden spoon handy for stirring
the jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
Setting Point
Place a couple of drops of jam or marma-
lade on a cold saucer (put one in the fridge
whilst making the jam). Leave to cool. The
jam should wrinkle on the surface when
your finger pushes across the top.
ingredients
450 g soft fruit, washed
450 g caster sugar
3 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: Large mixing bowl
Soft Fruit Jam approx 25 min
Place all ingredients in a large bowl. Cook on HIGH power for 5 mins.
(10-15 mins if using frozen fruit). Stir occasionally. Continue to cook
until sugar has dissolved. Wash down any sugar crystals from
around the bowl. Bring mixture to the boil on HIGH power. Continue
to cook until setting point is reached - approx. 15-20 mins. Leave to
cool slightly, stir then pot, seal and label.
ingredients
MAKES 2 JARS
the juice and zest of 4
untreated lemons,
400 g crystalised sugar,
4 beaten eggs,
100 g butter.
Dish: 1 bowl,
2 litre capacity
Lemon Curd approx 6 min
Place all the ingredients in the bowl and mix together well. Cook on
HIGH power for 5 to 6 minutes, stirring every minute to begin with
then every 30 seconds once the mixture starts to thicken. When the
mixture stays on the back of the spoon, stop cooking, before the eggs
cook too much. The mixture will continue to thicken as it cools. Fill
the jars while the curd is hot, close them and turn them over. Keep
the lemon curd in the fridge.
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Questions and answers
Q: Why won’t my oven turn on?
A: When the oven does not turn on,
check the following:
1. Is the oven plugged in securely?
Remove the plug from the outlet, wait
10 seconds and reinsert.
2. Check the circuit breaker and the fuse
Reset the circuit breaker or replace
the fuse if it is tripped or blown.
3. If the circuit breaker or fuse is all right,
plug another appliance into the outlet.
If the other appliance works, there
probably is a problem with the oven. If
the other appliance does not work,
there probably is a problem with the
outlet.
If it seems that there is a problem
with the oven, contact an authorized
Service Centre.
Q: My oven causes interference with
my TV.Is this normal?
A: Some radio, TV, Wi-Fi, cordless
telephone, baby monitor, blue tooth or
other wireless equipment interference
might occur when you cook with the
microwave oven. This interference
is similar to the interference caused
by small appliances such as mixers,
vacuums, blow dryers, etc. It does not
indicate a problem with your oven.
Q: The oven won’t accept my program.
Why?
A: The oven is designed not to accept an
incorrect program. For example, the
oven will not accept a fourth stage.
Q: Sometimes warm air comes from
the oven vents. Why?
A: The heat given off from the cooking
food warms the air in the oven cavity.
This warmed air is carried out of the
oven by the air flow pattern in the
oven. There are no microwaves in the
air. The oven vents should never be
blocked during cooking.
Q: I can’t set an auto sensor program and
‘HOT’ appears in the display. Why?
A: If the oven has previously been used
and it is too hot to be used on an Auto
Sensor Program, ‘HOT’ will appear in
the display window. After the ‘HOT’
disappears, the Auto Sensor
Programs may be used. If in a hurry,
cook food manually by selecting the
correct cooking mode and cooking
time yourself.
Q: Can I use a conventional oven
thermometer in the oven?
A: Only when you are using OVEN/
GRILL cooking mode. The metal in
some thermometers may cause arcing
in your oven and should not be used
on MICROWAVE and COMBINATION
cooking modes.
Q: There are humming and clicking
noises from my oven when I cook by
COMBINATION. What is causing
these noises?
A: The noises occur as the oven
automatically switches from
MICROWAVE power to OVEN/GRILL
to create the combination setting. This
is normal.
Q: My oven has an odour and generates
smoke when using the COMBINATION
and GRILL function. Why?
A: After repeated use, it is recommended
to clean the oven and then run the
oven without food. This will burn off
any food, residue or oil which may
cause an odour and/or smoking.
Q: The oven stops cooking by microwave
and ‘H97’ or ‘H98’ appears in the
display. Why?
A: This display indicates a problem with
the microwave generation system.
Please contact an authorised Service
Centre.
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Questions and answers
Q The fan continues to rotate
after cooking. Why?
A After using oven, the fan motor may
rotate to cool the electrical
components. This is normal and you
can continue using the oven at this
time.
Q: Can I check the pre-set oven
temperature while cooking or
preheating by Oven?
A: Yes. Press Oven Button and the oven
temperature will appear in the display
window for 2 seconds.
Q “D” or “DEMO MODE PRESS ANY
KEY” appears in the display and
the oven does not cook. Why?
A: The oven has been programmed in
DEMO MODE. This mode is designed
for retail store display. Deactivate this
mode by pressing microwave button
once and stop/cancel button 4 times.
Q: The operation guide has disappeared on
my display, I can only see numbers?
A: The operation guide was turned off by
tapping Timer/Clock 4 times. When
colon or time of day is displayed,
touch Timer/Clock 4 times to turn the
operation guide back on.
Q: The control panel keys do not respond
when tapped. Why?
A: Ensure the oven is plugged in. The
oven may be in stand-by mode. Open
and close the door to activate.
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Technical specifications
Manufacturer
Panasonic
Model
NN-DF386B BPQ
Power Supply
230-240 V 50 Hz
Operating Frequency:
2450 MHz
Input Power:
Maximum
2060 W
Microwave
1040 W
Grill
1060 W
Output Power:
Microwave
1000 W (IEC-60705)
Heater Top
1000 W
Heater Bottom
600 W
External Dimensions
483 mm (W) x 396 mm (D) x 310 mm (H)
Interior Dimensions W x D x H (mm)
299 mm (W) x 350 mm (D) x 199 mm (H)
Uncrated Weight (approx.)
13.3 kg
Noise
60 dB
Weight and Dimensions shown are approximate.
This product is an equipment that fulfills the European standard for EMC disturbances (EMC =
Electromagnetic Compatibility) EN 55011. According to this standard this product is an
equipment of group 2, class B and is within required limits. Group 2 means that
radiofrequency energy is intentionally generated in the form of electromagnetic radiation for
purpose of warming or cooking food. Class B means that this product may be used in normal
household areas.
Manufactured by: Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd.
888, 898 Longdong Road. Pudong, Shanghai, 201203, China.
Imported by: Panasonic Marketing Europe GmbH
REP. EU: Panasonic Testing Centre
Winsbergring 15, 22525 Hamburg, Germany
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Cookery Advice Line
For COOKERY ADVICE call: 01344 862108
Open Monday to Friday 9am–12pm
Home Economists will provide friendly guidance on queries
relating to recipes and cooking in your microwave.
Visit Panasonic's The Ideas Kitchen
website for Microwave advice, recipes,
cooking tips and offers:
www.theideaskitchen.co.uk
learn
cook
share
PHONE OUR
CUSTOMER CARE CENTRE
0344 344 3899
For service or spares.
Or order spares direct on line at
www.panasonic.co.uk
© Panasonic Corporation 2016
F0003BM51BP
Web Site:http://www.panasonic.co.uk
PA0316-10316
Printed in P.R.C.
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