Operating Instruction and Cook Book
Microwave Oven
Household Use Only
Please read these instructions carefully before using this product, and save this
manual for future use.
Model Number:
NN-SD381S
NN-SD351M
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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a fi rm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the fi rst class results you will achieve by using your new microwave oven.
The serial number of this product may be found on
the back side of the oven. You should note the model
number and serial number of this oven in the space
provided and retain this book as a permanent record
of your purchase for future reference.
MODEL NUMBER _______________________
SERIAL NUMBER _______________________
DATE OF PURCHASE ____________________
Panasonic Australia Pty Ltd
1 Innovation Road
Macquarie Park
NSW 2113
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– 1 –
Table of Contents
Before Operation
Safety Instructions ..........................................................................................................................2
Installation and General Instructions ..............................................................................................3
Microwaves and How They Work ...................................................................................................4
Cookware and Utensils Guide .....................................................................................................4-5
Feature Diagram ............................................................................................................................6
Control Panel ..................................................................................................................................7
Ingredient Conversion Chart ........................................................................................................18
Operation and Hints
To Set Clock ...................................................................................................................................8
To Use Child Safety Lock ...............................................................................................................8
Let's Start To Use Your Oven .........................................................................................................9
Dial Features ..................................................................................................................................9
To Cook by MICRO POWER AND TIME .................................................................................10
using AUTO COOK ..............................................................................................15-16
To Reheat by MICRO POWER AND TIME ............................................................................10-12
using AUTO REHEAT ...............................................................................................15
To Defrost by MICRO POWER AND TIME ......................................................................10, 13-14
using TURBO DEFROST .....................................................................................13-14
Inverter Melt & Soften ...................................................................................................................17
Keep Warm...................................................................................................................................17
3-Stages Setting ...........................................................................................................................18
To Use Recipe Prompting .............................................................................................................19
To Use Timer ................................................................................................................................20
Quick Guide to Operation ........................................................................................................44-45
Cooking Guide
Microwave Recipe Techniques ................................................................................................21-23
Basic Recipes ...............................................................................................................................24
Soups and Snacks ..................................................................................................................25-26
Fish and Shellfi sh ....................................................................................................................27-28
Poultry .....................................................................................................................................29-30
Main Fare Meats .....................................................................................................................31-33
Vegetable Varieties ..................................................................................................................34-37
Rice, Pasta and Cereal ...........................................................................................................38-39
Desserts .......................................................................................................................................40
Maintenance
Before Requesting Service ...........................................................................................................41
Care of Your Microwave Oven ......................................................................................................42
Technical Specifi cations ...............................................................................................................42
Panasonic Warranty .....................................................................................................................43
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– 2 –
Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when
using Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE. A microwave oven
should only be used if an inspection confi rms all of the
following conditions:
1. The door fi ts squarely and securely and opens and
closes smoothly.
2. The door hinges are in good condition.
3. The metal plates of a metal seal on the door are
neither buckled nor deformed.
4. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS. Microwave radiation from microwave
ovens can cause harmful effects if the following
precautions are not taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g., fast food foil
containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless specifi cally allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in microwave
ovens. Baby bottles fi tted with a screw cap or a
teat are considered to be sealed containers.
10. This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
11. Young children should be supervised to ensure
that they do not play with the appliance.
Important Instructions
WARNING—To reduce the risk of burns, electric shock,
fi re, injury to persons or excessive microwave energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode and
should not be heated in the microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven if it is not working
properly or if it has been damaged or dropped.
6. To reduce the risk of fi re in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
7. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance and
possibly result in a hazardous situation.
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped with
a cord having an earthing wire with an earthing plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
WARNING
a) The door seals and door seal areas should be
cleaned with a damp cloth. The appliance should
be inspected for damage to the door seals and
door seal areas and if these areas are damaged
the appliance should not be operated until it has
been repaired by a qualifi ed service technician
trained by the manufacturer.
b) It is hazardous for anyone other than a competent
person to carry out any service or repair operation
that involves the removal of a cover which gives
protection against exposure to microwave energy.
c) If the supply cord of this appliance is damaged, it
must be replaced by a qualifi ed service technician
with the special cord available only from the
manufacturer.
d) Before use, the user should check that whether the
utensils are suitable for use in microwave ovens.
e) Liquids or other foods must not be heated in
sealed containers since they are liable to explode.
f) Only allow children to use the oven without
supervision when adequate instructions have
been given so that the child is able to use the
oven in a safe way and understands the hazards
of improper use.
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– 3 –
Installation and General Instructions
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy will
refl ect continuously throughout the oven if no food
or water is present to absorb energy. This can lead
to damage to the microwave oven including arcing
within the oven cavity.
2. If smoke is observed, press the STOP/RESET Pad
and leave door closed in order to stifl e any fl ames.
Disconnect the power cord, and/or shut off power
at the fuse or circuit breaker panel.
3. Do not dry clothes, newspapers or other materials
in oven. They may catch on fi re.
4. Do not use recycled paper products, unless the
paper product is labelled as safe for microwave oven
use. Recycled paper products may contain impurities
which may cause sparks and/or fi res when used.
5. Do not use newspapers or paper bags for cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from food
is transferred to the cooking container and from
the container to the Glass Tray. The GlassTray can
be very hot after removing the cooking container
from the oven.
8. Do not store fl ammable materials next to, on top
of, or in the oven. It could be a fi re hazard.
9. Do not cook food directly on Glass Tray unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
10. DO NOT use this oven to heat chemicals or other
non-food products. DO NOT clean this oven with
any product that is labelled as containing corrosive
chemicals. The heating of corrosive chemicals in
this oven may cause microwave radiation leaks.
11. Do not leave the microwave unattended while
reheating or cooking food in disposable containers
made of plastic, paper or other combustible materials,
as these types of containers can ignite if overheated.
Placement of Oven
1. The oven must be placed on a fl at, stable surface.
For correct operation, the oven must have
suffi cient air fl ow. Allow 15 cm of space on the
top of the oven, 10 cm at the back, and 5 cm
on both sides. If one side of the oven is placed
fl ush to wall, the other side or top must not be
blocked. Do not remove feet.
a. Do not block air vents. If they are blocked
during operation, the oven may be overheated
and damaged. When using any cloth over the
oven, the air intake and exhaust should not be
blocked. Also allow suffi cient space on back and
both sides of the oven.
b. Do not place oven near a hot or damp surface
such as a gas stove, electric range or sink etc.
c. Do not operate oven when room humidity is too
high.
2. This oven was manufactured for household use only.
3. The appliance is freestanding type and shall not be
placed in a cabinet.
Circuits
Your microwave oven should be operated on a
separate 10 A circuit from other appliances. Failure to
do this may cause the power board fuse to blow, and/
or food to cook slower. Do not insert higher value fuse
in the power board.
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. Do not boil eggs in their shell and whole hard-
boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the eggs
will explode.
4. Potatoes, apples, egg yolks, chicken wings, whole
squash and sausages are examples of foods with
nonporous skins. This type of food must be pierced
before cooking, to prevent bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a sudden
boil over of hot liquid. To prevent this possibility the
following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in the
oven and halfway through cooking time.
d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at the
recommended power level. It is important to ensure
that meat and poultry are thoroughly cooked.
7. COOKING TIMES given in the Cooking Guide
section are APPROXIMATE. Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used. As
you become familiar with the oven, you will be able
to adjust for these factors.
8. It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. If food is undercooked, it can
always be returned to the oven for further cooking.
If food is overcooked, nothing can be done. Always
start with minimum cooking times recommended.
9. Extreme care should be taken when cooking
popcorn in a microwave oven. Cook for minimum
time as recommended by manufacturer. Use
the directions suitable for the wattage of your
microwave oven. NEVER leave oven unattended
when popping popcorn.
10. When heating food in plastic or paper containers,
check the oven frequently due to the possibility of
ignition.
11. The contents of feeding bottles and baby food jars
are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.
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Microwaves and How They Work
Cookware and Utensils Guide
Microwaves are a form of high frequency radio waves
similar to those used by a radio, including AM, FM
and CB. They are similar to a television where the
radio waves are converted to a picture on the screen.
However, microwaves are much shorter than radio
waves; approximately twelve centimetres wave length.
Electricity is converted into microwave energy by the
magnetron tube (which is the heart of the microwave
oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity through a small plastic
covered piece. The microwaves are converted to heat
in the food. The microwaves enter from the outside
of the food and travel through the food losing half of
their power every two to three centimetres. Continued
cooking to the centre occurs by conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Refl ection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless steel or
epoxy-coated steel. This ensures that the microwaves
are kept inside the cavity and evenly distributed
throughout the food with the help of the turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances do
not refl ect or absorb microwave energy, they are ideal
materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules within
the food to vibrate at an incredible rate (2,450,000,000
times per second). Friction, created by the vibration,
produces heat energy which is conducted throughout
the food.
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE: Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested; heat one (1) minute
at High. If the container is microwave ovensafe
(transparent to microwave energy), the container
should remain comfortably cool, the water in glass
measure should be hot. If the container is hot, it has
absorbed some microwave energy and should NOT be
used. This test cannot be used for plastic containers.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins should
not be used for heating or cooking food. Freezer wrap
should not be used as it is not heat resistant and
may melt. Paper towel, greaseproof paper and bake
paper may be safely used for short periods of time for
covering or lining.
Glass, Ceramic and China
Heat-Resistant glass cookware is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls, loaf
dishes, covered casseroles, oblong baking dishes, pie
plates and round or square cake dishes. Examples of
this type of cookware are Pyrex® and Corningware®.
Dinnerware can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to microwave
use for dinnerware and serving pieces. If dinnerware
is marked ovenproof, it frequently is safe to use in
the microwave oven. However, to be sure, check by
conducting microwave dish test previously mentioned.
Several types of glassware and dinnerware are not
recommended for use in the microwave oven. Do not
use dishes with metallic trim or containers with metal
parts. Do not use cups or mugs with glued on handles,
as they may fall off with continued heating. Do not use
delicate glassware. Although the glassware may be
transparent to microwave energy the heat from the
food may cause the glassware to crack.
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– 5 –
Cookware and Utensils Guide
(continued)
Plastics
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on High power. These dishes, although not suitable
for extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags designed to withstand boiling, freezing,
or conventional heating are microwave safe. Prepare
bags according to manufacturer’s directions. When
cooking by microwave, DO NOT use wire twist-ties
to close bag. They can act as an antenna and cause
arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some disfi guration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from you
to avoid steam burns.
Loosen plastic but let dish stand, covered.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature, if the lid is removed fi rst. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times, heat
from food would cause cracking or breaking.
Metal
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is refl ected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is fi nished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in the
microwave oven as arcing could occur.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is fi lled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells: Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the wood
to become dry and brittle.
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– 6 –
Feature Diagram
Oven Light:
Oven Light will turn on during cooking and also when door is opened.
NOTE:
The above illustration is for reference only.
Glass Tray
1. Do not operate the oven without the Roller Ring and Glass Tray in place.
2. Only use the Glass Tray specifi cally designed for this oven. Do not substitute another Glass Tray.
3. If Glass Tray is hot, allow to cool before cleaning or placing in water.
4. Do not cook directly on Glass Tray. Always place food on a microwave-safe dish, or on a rack set in
a microwave-safe dish.
5. If food or utensil on Glass Tray touches oven walls, causing the tray to stop moving, the tray will
automatically rotate in opposite direction. This is normal.
6. Glass Tray can rotate in either direction.
Waveguide Cover
Do not remove. It is not
packaging material and
must remain in place.
Door Safety
Lock System
Door Safety
Lock System
Power Supply
Cord
Power Supply
Plug
Control Panel
• The control panels are
covered with removable
protective fi lm to prevent
scratches during shipping.
Small bubbles may appear
under this fi lm. When this
happens, remove fi lm
carefully.
(Hint - apply masking or clear
tape to an exposed corner
and pull gently to remove.)
Oven Window with
Vapor Barrier Film
(do not remove)
Roller Ring
1. The Roller Ring and oven fl oor
should be cleaned frequently
to prevent excessive noise and
scratching of painted surface.
2. The Roller Ring must always be
used together with the Glass Tray
for cooking.
Identifi cation Plate
The model number and serial
number are displayed here.
Oven Air Vents
Display
Window
Internal
Air Vents
Internal
Air Vents
Caution
Lable
Door Release Button
Press to open the door. Opening the door during
cooking will stop the cooking process without
cancelling the program. Cooking resumes as soon as
the door is closed and Start Pad is pressed. It is quite
safe to open the door at any time during a cooking
program and there is no risk of Microwave exposure.
Menu
Label
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– 7 –
Control Panel
CONTROL PANEL
(1) Display Window
(2) Auto Reheat Pad (Pg.15)
(3) Inverter Melt & Soften Pad (Pg.17)
(4) Auto Menu Pad (Pg.15)
(5) Mico Power Pad (Pg.10)
(6) Keep Warm Pad (Pg.17)
(7) Inverter Turbo Defrost Pad (Pg.13)
(8) Time/Weight Dial (Pg.9)
(9) Recipe Store Pad (Pg.19)
(10) Timer Pad (Pg.20)
(11) Clock Pad (Pg.8)
(12) Stop/Reset Pad
Before cooking: One tap clears all your
instructions.
During cooking: One tap temporarily stops
the cooking process. Another tap cancels
all your instructions and colon or time of day
appears in the Display Window.
(13) Start Pad
One tap allows oven to begin functioning.
If door is opened or Stop/Reset Pad is
pressed once during oven operation, Start
Pad must again be pressed to restart oven.
Beep Sound
When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the unit
does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end of
any complete programme, the oven will beep fi ve times.
NOTE:
If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel the
operation. The display will revert back to clock or colon mode.
(6)
(5)
(9)
(2)
(1)
(8)
(12) (13)
(11)
(10)
(7)
(4)
(3)
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– 8 –
To Set Clock
To Use Child Safety Lock
You can use the oven without setting the clock.
1
Press once
Colon will blink in Display Window.
2
Enter Time of Day
Enter time of day using Time Dial e.g. 12:35
Clock is a 12 hour display. There isn’t a.m. or p.m. setting.
Time appears in the Display Window, colon is blinking.
Verify time of day in the Display Window.
Note:
Turning the dial slowly will count up in 1 minute steps. Turning the dial quickly will count up in 10 minute
steps.
3
Press
Colon stops blinking; time of day is entered and locked into Display Window.
NOTES: 1. Oven will not operate while colon is still blinking.
2. To reset time of day, repeat step 1 through 3.
3. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00
not 13:00.
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
You can set Child Safety Lock when colon or time of day is displayed.
NOTE: To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10
seconds.
To set
Colon or time of day is displayed Press 3 times. Display Window
or
To cancel
Colon or time of day is displayedPress 3 times.Display Window
or
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– 9 –
Dial Features
TIME CHOICE
Push then rotate the dial. Rotate the dial clockwise to increase the
cooking time and rotate the dial counter-clockwise to decrease the
cooking time.
Note:
This dial can be used during manual cooking. This feature allows you
to increase or decrease cooking time in 1 minute (up to 10 minutes).
Turning the dial to zero will end cooking.
WEIGHT CHOICE
Push then rotate the dial. Rotate the dial clockwise to increase the
weight and rotate the dial counter-clockwise to decrease the weight
setting.
NOTE:
The maximum programmable time using Time Dial is up to 90 minutes.
Press and release dial to expand (pop-out). After setting desired program, push dial in to avoid accidental
changing of the Programmed time.
Let’s Start To Use Your Oven!
1
Plug in
Plug into a properly earthed electrical outlet.
2
Open Door
Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.
3
Select Power Level
eg. MEDIUM-HIGH
Press Micro Power Pad twice.
(see page 10 for Micro Power chart)
4
Set Time
e.g. 1 minute 30 seconds
Rotate the Time Dial
5
Press
Verify your selection(s) in the Display Window.
F0003BA30QP.indd 9F0003BA30QP.indd 9 2011-7-4 10:07:252011-7-4 10:07:25
– 10 –
1
Select Power Level
Press Micro Power pad until your desired power level appears in the Display Window. (see chart below)
eg. MEDIUM-HIGH
Press Power Level Pad twice.
Note: When selecting High Power on the fi rst stage, you can start from step 2.
2
Set Time
e.g. 1 minute 30 seconds
Turn Time Dial
Note:
For High Power, up to 30 minutes. For other Power, up to 90 minutes for a single stage.
When cooking time is longer than 60 minutes, the time will appear in hours and minutes. 0 - 3 minute time
counts up in 10 seconds. 3 - 8 minute time counts up in 30 seconds. 8 - 30 minute time counts up in 1
minute. Upwards from 30 minutes time counts up in 5 minutes.
3
Press
Cooking will start.
The time in the Display Window will count down.
For more than one stage cooking,
Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven will
beep twice between stages. (For further information, refer to page 18)
Micro Power:
The Power Level Pad gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.
To select the correct power level for cooking different foods, refer to the chart below.
Press POWER LEVEL WATTAGE EXAMPLE OF USE
1 tap HIGH 950W
Boil water. Cook fresh fruit, vegetables, rice, pasta and noodles.
2 taps MEDIUM-HIGH 600 W Cook poultry, meat, cakes, desserts. Heat milk.
3 taps MEDIUM 440 W Cook pot roasts, casseroles and meatloaves, melt chocolate.
4 taps MEDIUM-LOW 300 W Cook eggs and cheeses. Cook fi sh.
5 taps DEFROST 270 W Thaw foods.
6 taps LOW 100 W Keep cooked foods warm, simmer slowly.
NOTE:
After using the oven, the fan may rotate to cool the electric components and “COOL” appears in the display
window. If you cook using microwave, “COOL” will appear after micro cooking over 3 minutes. This is perfectly
normal, and you can take out the food from the oven while the fan operates.
To Cook/Reheat/Defrost by
Micro Power and Time
Press
F0003BA30QP.indd 10F0003BA30QP.indd 10 2011-7-4 10:07:252011-7-4 10:07:25
– 11 –
To Reheat by
Micro Power and Time
Reheat by Setting Power and Time - Frozen Pre-cooked Foods
FROZEN ITEM
(Pre-cooked)
POWER
TIME
(in minutes)
SPECIAL INSTRUCTIONS
BREAD &
BAKED PRODUCT
Bread 1 slice
1 loaf
6 rolls
Med-High
Med-High
Med-High
10 - 20 sec
1 - 3
1 - 2
Do not let bread get hot, or it will become
rubbery and dry out. Remove whole loaf from
original wrapper.
Place on paper towel to absorb moisture.
Cheesecake (450 g) Defrost 5 - 7 Remove from container. Defrost on plate.
Muffi ns - 4 (400 g) Med-High 1
1
⁄
2
- 2 Place onto paper towel lined plate.
Scones - 6 (400 g) Med-High 1
1
⁄
2
- 2 Defrost on paper lined plate. Stand 2 minutes.
PIES
Fruit Pie (600 g) Defrost
then
Med-High
5 - 7
5 - 7
Remove from foil container and place
uncovered into a pie dish.
Meat Pie (175 g) Med-High 4 - 5 Place onto paper towel lined plate.
Pizza (350 g) High 5 - 7 Remove from package and place onto paper
towel or follow manufacturer’s instructions.
FROZEN MEAL
Fish in Sauce (200 g) Med 5 - 7 Pierce corner of bag. Heat on a plate.
Frozen Casserole
(500 g)
High 9 - 11 Pierce pouch.
Heat on a plate or bowl.
Lasagne (500 g) High 11 - 13 Remove from foil container, place into serving
dish.
Plated style dinner
(320 g)
Med 8 - 10 Remove foil cover and replace with plastic
wrap.
Vegetables & Sauce
(in the bag) (500 g)
Med-High 6 - 8 Pierce corner of bag. Heat on a plate.
MISCELLANEOUS
Chicken Pieces (500 g)
Chicken Nuggets (12)
Med-High
Med-High
8 - 10
3 - 4
Place onto paper towel lined plate.
Croissants - 4 (200 g) Defrost 1 - 1
1
⁄
2
Place onto paper towel lined plate.
Fish Fingers - 8
(200 g)
Defrost
then
High
2 - 4
2 - 3
Place onto paper towel lined plate.
Sausage Rolls (225 g) Med 2 - 3 Place onto paper towel lined plate.
F0003BA30QP.indd 11F0003BA30QP.indd 11 2011-7-4 10:07:252011-7-4 10:07:25
– 12 –
Reheating Tips and Techniques
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING COLD FOODS
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings. When
heating large quantities, stir food to ensure even
heating. It is quicker to heat individual plates of food
than large quantities in a casserole dish.
Plated Dinners —
Arrange foods with the most dense items towards
the outside of the plate. Cover meats with sauces/
gravies if desired, spread out mashed potatoes or rice
so it heats more evenly. When assembling plates of
leftover foods, use foods which have a similar starting
temperature.
Covering Foods —
Most foods need to be covered with one sheet of
absorbent paper towel to hold in the heat and prevent
splattering without steaming. When more moisture is
desired, cover with plastic wrap.
Heating —
Reheating is usually done on High, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. Medium for a little
longer will be gentler on the food. An average plate
of food would generally take 1 to 3 minutes to heat
depending on the density of the food. Place it in for the
minimum time and add extra heating time if required.
Ensure food is hot by feeling the bottom of the plate in
the centre. If the plate is cool, food may be warm but
will lose heat quickly as the plate will absorb the heat
and taste cold when served.
If food is not heated enough, consumption may cause
illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
IMPORTANT POINTS TO CONSIDER WHEN
REHEATING FOODS FROM THE FREEZER
VOLUME —
The greater the volume and the more dense the item,
the longer it takes to reheat. E.g. frozen cake will take
less time than frozen casserole.
LARGE VOLUME —
Large, dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on Medium-High. This prevents overcooking of the
edges. Stirring is often needed to distribute heat
evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable
microwave safe containers. If a foil container is used
in the microwave oven it shouldn’t be more than 4 cm
high and must not touch the interior of the microwave
oven. Remove the cover from the tray and replace
with paper towel or plastic wrap to prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam to
escape. This prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfi gure.
Pies and pastries —
Pies and pastries that contain raw pastry and fi lling
cannot be cooked in the microwave oven. Precooked
products can be thawed and heated. Place them on
a sheet of paper towel and elevate on plastic rack
for best results. For added crispness place under the
grill or in a hot oven for few minutes. Pastry items can
become tough and rubbery if overheated, remember
to allow 5 minutes standing then test before adding
extra heating time.
F0003BA30QP.indd 12F0003BA30QP.indd 12 2011-7-4 10:07:252011-7-4 10:07:25
– 13 –
To Defrost
To Defrost using Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food.
1
Press once
2
Set Weight
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in
kilograms and tenths of a kilogram (0.1 k
g ~
2.0 k
g
). For best results, the minimun recommended weight is
0.2 k
g
.
3
Press
Defrost time appears in the Display Window and begins to count down.
NOTE:
The oven will beep once or twice during the total defrosting time. This indicates that food should be turned,
broken apart or removed. After attending to food, close door and press Start Pad to resume defrosting.
For further information, refer to next page.
To Defrost by Micro Power and Time Setting
This feature allows you to defrost meat, poultry and seafood by Defrost and time.
PressPress 5 times to select Defrost Set time according to chart on next page.
step 1 step 2 step 3
F0003BA30QP.indd 13F0003BA30QP.indd 13 2011-7-4 10:07:252011-7-4 10:07:25
– 14 –
Defrosting Tips and Techniques
Preparation for Freezing:
1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.
2. Freeze meats, poultry and fi sh in packages with only 1 or 2 layers of food. To aid in separating layers, place
two pieces of wax paper between them.
3. REMOVE ALL AIR and seal securely.
4. LABEL package with type and cut of meat, date and weight.
5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer
maintained at -18°C or lower).
Defrosting Technique:
1. Remove from wrapper and set on a defrosting rack in a dish on Glass Tray.
2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, fi sh
and shellfi sh. Break apart stewing meat, chicken pieces and minced meat. Separate chops and hamburger
patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.
3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.
4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to
complete defrosting.
Defrosting Chart (by setting Micro Power at Defrost):
FOOD APPROX. TIME
(minutes per 500
g
)
INSTRUCTION
MEAT
Beef
Minced Beef
Roast: Topside
Beef Tenderloin
Chuck or Rump
Sirloin, rolled
Steak
Miscellaneous
Pork/Lamb
Roast
Chops
Ribs
7 - 9
8 - 10
8 - 10
8 - 10
8 - 10
6 - 8
7 - 9
8 - 10
6 - 8
6 - 8
Halfway through the defrost cycle, break apart
minced beef, separate chops and remove meat that
is defrosted.
Turn meat over two to three times during defrosting.
Shield edges and unevenly shaped ends of roasts
halfway through the defrost cycle.
Large roasts may still be icy in centre. Let stand.
POULTRY
Chicken
whole
pieces
fi llets
Duck
Turkey
8 - 10
7 - 9
7 - 9
7 - 9
8 - 10
Turn poultry over two to four times during defrosting.
Halfway through the defrost cycle, shield end of
drumsticks, wings, breast bones and ends of poultry
with foil.
Break apart chicken pieces and remove small pieces
such as wings, which may be defrosted before larger
pieces.
Rinse poultry under cold water to remove ice crystals.
Let stand 5 to 10 minutes, before cooking.
FISH & SHELLFISH
Fish Fillets
Whole Fish
Crabmeat
Lobster Tails
Sea Scallops
Green Prawns
8 - 10
7 - 9
6 - 8
6 - 8
6 - 8
6 - 8
Halfway through the defrost cycle, turn whole fi sh
or blocks of fi llets over. Also, break apart prawns or
scallops. Remove any pieces that are defrosted.
Let stand, 5 to 10 minutes, before cooking.
F0003BA30QP.indd 14F0003BA30QP.indd 14 2011-7-4 10:07:262011-7-4 10:07:26
– 15 –
To Cook/Reheat Food Using
Auto Cook
This feature allows you to cook foods without selecting times and Power Level. Only set desired menu number
and Serving/Weight, the oven will cook your food automatically.
1
Select desired menu number
Press the Auto Cook or Auto Reheat pad until the desired menu number appears in the display window.
(see below chart)
2
Select desired Serving/Weight
Ture Weight Dial until the desired number of weight appears in the display window. (see below chart)
Menu number Category Weight Dial
1 Reheat Meal 200
g
400
g
600
g
800
g
2 Reheat Bread 50
g
100
g
150
g
200
g
3 Reheat Soup 1 cup 2 cups 3 cups 4 cups
4 Vegetables 120
g
180
g
250
g
370
g
5 Frozen Vegetables 150
g
300
g
450
g
600
g
6 Potatoes 200
g
400
g
600
g
—
7 Fresh Paste 150
g
250
g
375
g
—
8 Dried Pasta 150
g
250
g
375
g
—
9 Casserole Rice 100
g
200
g
300
g
—
10 Fish 100
g
200
g
300
g
400
g
11 Chicken 200
g
400
g
600
g
800
g
12 Curries 200
g
400
g
——
3
Press
The time appears in the Display Window and begins to count down.
For best results on Auto Cook, follow these recommendations:
Reheat Meal
Suitable for casseroles, plated dinners, soups, stews,
pasta dishes (except lasagne), and canned food. All
foods must be pre-cooked and reheated from room
temperature or refrigerator temperature. Do not reheat
bread or pastry products; raw; uncooked or frozen
foods; or beverages on this setting. Foods weighting
less than 200 g and more than 800 g should be
reheated by Micro Power and Time only.
Foods should be placed in a suitable size microwave
safe bowl and completely covered with plastic wrap.
Add 1-4 tbsp of water for desired. When cooking
larger quantities of food, the oven will ‘beep’ to prompt
you to stir the foods. At the end of the cooking time,
stir and let stand for 3 to 5 minutes.
Reheat Bread
It is suitable for reheating bun at refrigerator
temperature (5-7 °C). Put the bun on a suitable size
microwave safe dish. Cook without cover.
Note: 50 g = one standard slice of bun.
Reheat Soup
It is suitable for reheating soup at refrigerator
temperature (5-7 °C). Put soup into microwave safe
cup. Cook without cover.
Note: 1 cup = 180 ml
press once for Reheat Meal
press twice for Reheat Bread
press three times for Reheat Soup
menu number appears in the display window.
F0003BA30QP.indd 15F0003BA30QP.indd 15 2011-7-4 10:07:262011-7-4 10:07:26
– 16 –
To Cook/Reheat Food Using
Auto Cook
(continued)
Vegetables
Suitable for cooking a variety of fresh vegetables. All
vegetables should be trimmed or prepared and cut into
even size pieces. Place prepared vegetables into a
suitable size microwave-safe casserole and add 2-4 tbsp
of water for desired. Cover with a well fi tting lid. When
cooking larger quantities of vegetables, the oven will
‘beep’ to prompt you to stir the foods. At the end of the
cooking time, let it covered and stand for 3 to 5 minutes.
Frozen Vegetables
Suitable for all types of frozen vegetables, like frozen
peas, sweetcorn or mixed vegetables. Place prepared
vegetables into
a suitable size microwave-safe casserole
and add 2-6 tbsp of water for desired.
Cover with a well
fi tting lid. Stir after the beep sounds. At the end of
cooking, let it covered and stand for 3 to 5 minutes.
Potatoes
Suitable for cooking potatoes. Pare potatoes well
and cut into
even size pieces
. Place in a suitable size
microwave safe casserole. Cover with a well fi tting lid.
Stir after beep sounds.
Fresh Pasta
Suitable for cooking a variety of fresh pastas.Place
them into a suitable sized microwave safe casserole
with boiling water. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Use the following
as a guide:
Fresh Pasta
Recommended
Boiling Water
Dish Size
150
g
3 cups 3 litre
250
g
4 cups 3.5 litre
375
g
5 cups 4 litre
(It may be necessary to adjust the amount of water to
your personal preference.)
Do not cover with lid. Do not cook in plastic
containers unless suitable for high temperature
cooking. Stir after beep sounds. Allow pasta to stand
for 5 to 10 minutes after cooking if required then drain.
Dried Pasta
Suitable for cooking a variety of dried pastas.Place
them into a suitable sized microwave safe casserole
with boiling water. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Add a little oil if
desired. Use the following as a guide:
Dried Pasta
Recommended
Boiling Water
Dish Size
150
g
4 cups 3 litre
250
g
5 cups 3.5 litre
375
g
6 cups 4 litre
(It may be necessary to adjust the amount of water to
your personal preference.)
Only cover with lid at stage 1. Do not cook in plastic
containers unless suitable for high temperature
cooking. Stir after beep sounds. Allow pasta to stand
for 5 to 10 minutes after cooking if required then drain.
Casserole Rice
Suitable for cooking white rice including short grain,
long grain, Jasmine and Basmati. Place washed rice
with recommended amount of cold water in a suitable
sized casserole. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Use the following
as a guide:
Rice Recommended Water Dish Size
100
g
150 ml 3 litre
200
g
300 ml 3 litre
300
g
450 ml 4.5 litre
(It may be necessary to adjust the amount of water to
your personal preference.)
Cover with a well fi tting lid. Do not cook in plastic
containers unless suitable for high temperature cooking.
Stand rice for 5 to 10 minutes after cooking, if necessary.
This setting is not suitable for cooking brown rice.
Fish
Suitable for cooking whole fi sh and fi sh fi llets. Select
fi sh suitable for microwave cooking and place in a
single layer in a shallow microwave safe dish, with
skin-side down. Add butter, spices, herbs, or lemon
juice to fl avor. Overlap thin edges of fi llets to prevent
overcooking. If stuffi ng whole fi sh with seasoning,
cooking time may need to be extended. Use the
following as a guide:
Fish
Recommended sauce and little water
100
g
1 tbsp sauce and little water
200
g
2 tbsp sauce and little water
300
g
3 tbsp sauce and little water
400
g
4 tbsp sauce and little water
(It may be necessary to adjust the amount of water or
sauce to your personal preference.)
Shield the eye and tail area of whole fi sh with small
amounts of aluminum foil to prevent overcooking. Cover
dish securely with plastic wrap. Allow large amounts of fi sh
to stand for 3 to 5 minutes after cooking before serving.
Note: (thickness of fi sh should not be more than 3 cm)
Chicken
It is suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc. Pierce the chicken
pieces well with fork before cooking. Place prepared
chicken pieces in a suitable size microwave safe
casserole. Add 1-5 tbsp oil if desired. Cover with well
fi tting lid. Stir after beep sounds.
Curries
The weight we suggested is only for meat. See chart
below for quantities to use.
Weight of meat Coconut milk
and stock
Weight of hards
vegetables
200
g
100 ml 80
g
400
g
200 ml 160
g
Cut meat and vegetables into even size pieces. Place all
ingredients into a suitable size microwave safe casserole.
Cover with well fi tting lid. Stir after beep sounds.
F0003BA30QP.indd 16F0003BA30QP.indd 16 2011-7-4 10:07:262011-7-4 10:07:26
– 17 –
Inverter Melt & Soften
Ture Weight Dial until the
desired number of weight
appears in the display
window.
Press
until the desired
menu number appear
in the display window.
(see below chart)
This feature allows you to melt/soften food at the touch of a button. There is no need to select the power level or
cooking time as the microwave does this for you.
Menu number Category Weight Dial
13 Melt Butter 50
g
100
g
150
g
200
g
250
g
300
g
14 Soften Cream Cheese 50
g
100
g
150
g
200
g
250
g
300
g
15 Soften Ice Cream 0.3 k
g
0.6 k
g
0.9 k
g
1.2 k
g
——
16 Melt Chocolate 50
g
100
g
150
g
200
g
250
g
300
g
For best results, follow these recommendations:
Note:
If food needs more time cooking or weight exceeds range, cook using Med-Low power for melting and Low
power for softening.
Keep Warm
This feature will keep food warm for up to 30 minutes after cooking.
NOTE:
Keep Warm can be programmed as the fi nal stage after cook times have been manually entered. It cannot be
used in combination with auto features.
Press Turn.
Set warming time using Time
Select Dial, up to 30 minutes.
Press
Keep Warm will start.
The time in the display
window will count down.
Press
The time appears in the
Display Window and
begins to count down.
Melt Butter
Remove wrapper, cut butter into 2 tbsp cube, and
place into a microwave safe dish. Melt with lid or
plastic wrap. Stir after cooking.
Soften Cream Cheese
Remove wrapper and place in a microwave safe bowl/
dish. Soften without cover.
Soften Ice Cream
Soften slightly without lid.
Melt Chocolate
Remove wrapper and place chocolate into a
microwave safe dish. Cook without cover. After
heating, stir until completely melted.
Note: Chocolate holds its shape even when softened.
F0003BA30QP.indd 17F0003BA30QP.indd 17 2011-7-4 10:07:272011-7-4 10:07:27
– 18 –
3-Stages Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [High Power] 2 minutes, [Medium Power] 3 minutes and [Low Power] 2 minutes.
NOTES:
1. When operating, two beeps will sound between each stage.
2. This feature cannot be used in combination with auto features.
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
1
⁄
4
cup 60 ml
1
⁄
4
teaspoon 1 ml
1
⁄
3
cup 85 ml
1
⁄
2
teaspoon 2 ml
1
⁄
2
cup 125 ml 1 teaspoon 5 ml
2
⁄
3
cup 165 ml 2 teaspoons 10 ml
3
⁄
4
cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 20 ml
1
1
⁄
4
cups 310 ml 1
1
⁄
2
tbs 30 ml
1
1
⁄
2
cups 375 ml 2 tbs 40 ml
2 cups 500 ml 3 tbs 60 ml
3 cup 750 ml 4 tablespoons 80 ml
3
1
⁄
2
cups 875 ml
4 cups 1 litre
6 cups 1.5 litre
8 cups 2 litre
All recipes are tested using standard measurement that appear in the above chart.
1. Press once to select
“High power”.
5. Press 6 times to select
“Low power”.
3. Press 3 times to select
“Medium power”.
2. Set as 2 minutes using
Time Dial.
4. Set as 3 minutes using
Time Dial.
6. Set as 2 minutes using
Time Dial.
7. Press once. The time will count
down at the fi rst stage in the display
window.
F0003BA30QP.indd 18F0003BA30QP.indd 18 2011-7-4 10:07:272011-7-4 10:07:27
– 19 –
To Use Recipe Prompting
This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to
preprogram your oven for a specifi c power level and time that is convenient for you. You are able to pre-program
one memory task.
To Set a Recipe Program:
To Start Recipe Store Program:
NOTES:
1. Auto Control Functions cannot be programmed into Recipe Store.
2. Recipe Store can only store 1 stage cooking. It is not possible to store 2 or 3 stage cooking.
3. A new recipe program will cancel the recipe program previously stored.
4. The recipe program will be cancelled if the oven is unplugged.
Press once to select memory.
The program appears in the display
window.
Press
Cooking time in the display
begins to count down.
Press once.
The oven is automatically
pre-set to memory.
Press Recipe Store Pad.
Time of day or colon appears in the
display window. If you press Start Pad,
cooking starts and cooking program is
set.
Set the desired cooking programme
or
F0003BA30QP.indd 19F0003BA30QP.indd 19 2011-7-4 10:07:282011-7-4 10:07:28
– 20 –
To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute or
10 seconds timer or program delay start.
To Use as a Kitchen Timer
To Set Standing Time
To Set Delay Start
NOTES:
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display
Window will continue to count down.
2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to prevent
the standing temperature of the food from rising before defrosting or cooking begins. A change in the starting
temperature could cause inaccurate results and/or food may deteriorate.
3. When using Standing time or Delay time, it’s up to 2 Power stages.
Press once. Set desired amount of time.
(up to 90 minutes)
Press Start.
Time will count down
without oven operating.
Set desired amount
of standing time.
(up to 90 minutes)
Press Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
Press once.
Set the desired
cooking programme.
(see Page 10)
Press Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
Set the desired
cooking programme.
(see Page 10)
Set desired amount
of delay time.
(up to 90 minutes)
Press once.
F0003BA30QP.indd 20F0003BA30QP.indd 20 2011-7-4 10:07:282011-7-4 10:07:28
– 21 –
Microwave Recipe Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
fast and even cooking. Some of these techniques
are similar to those used in conventional cooking, but
because microwaves produce heat very quickly the
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Food Characteristics
Size and Quantity
Small portions cook faster than large portions. As
you increase the quantity of food you put into the
microwave oven, you must also increase your cooking
time. The microwave oven has the same power
regardless of quantity; thus the power is divided
between more items and so it takes longer to cook.
As a general guide, if you double the quantity of food
suggested in the recipe, add half the time suggested
again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate for
irregular shapes, place thin pieces towards the centre
of the dish and thicker pieces towards the outer edge
of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of fat
absorb microwave energy and the meat next to these
areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it is
easier to add time to undercooked food. Once the food
is overcooked, nothing can be done. For each recipe,
an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of poultry,
it is a good idea to turn poultry over once to ensure
more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, steak or
chops. Rearrange pieces from the centre to the edge
of the dish.
Cooking in Layers
Cooking in layers is not always successful as it takes
twice as long to cook a single layer and cooking may
be uneven. You can successfully reheat two dinner
plates of food at one time but remember to increase
the reheating time and use a microwave warming
rack.
Piercing of Foods
Pierce the skin or membrane of foods when cooked
whole in the microwave oven. This allows steam to
escape. If the skin has not been pierced, food may
burst.
Cured Meats
Cured meats may overcook in some areas due to the
high concentration of salts used in the curing process.
So take care when cooking different brands of bacon
as cooking times may vary slightly.
F0003BA30QP.indd 21F0003BA30QP.indd 21 2011-7-4 10:07:282011-7-4 10:07:28
– 22 –
Microwave Recipe Techniques
(continued)
Covering
Covering food minimizes the microwave cooking time.
Because microwave cooking is done with time and not
direct heat, the rate of evaporation cannot be easily
controlled. However, this can be corrected by using
different materials to cover dishes. Plastic wrap is the
best substitute for a lid as it creates a tighter seal and
so it retains more heat and steam. Wax paper and
paper towels hold the heat in but not the steam. These
materials also prevent splattering. Use a paper towel,
wax paper or no cover when steam is not needed for
tenderising.
Browning
Meats and poultry, when cooked longer than 10 to 15
minutes, will brown from their own fat. Foods cooked
for shorter periods of time can be aided with the help
of a browning sauce, worcestershire sauce or soy
sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need
long cooking time and therefore, do not brown. When
cakes or cupcakes are iced, no one will notice the
visual difference. For cakes or cupcakes, brown sugar
can be used in the recipe in place of caster sugar or
the surface can be sprinkled with dark spices before
baking.
Standing Time
The moisture molecules continue to vibrate in the food
when the microwave oven has turned itself off. After
all, the molecules were vibrating at 2,450,000,000
times per second during cooking. So cooking
continues even after the food is no longer being
exposed to the microwaves whether in or outside your
microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to fi nish cooking.
The amount of standing time varies with the size
and density of the food. In meat cookery, the internal
temperature will rise between 5°C and 10°C if allowed
to stand covered for ten to fi fteen minutes. Rice and
vegetables need shorter standing time, but this time
is necessary to allow foods to complete cooking in the
centre without overcooking on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the fi rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, times are reduced considerably.
For example, a chicken which takes 1 hour to cook in
a moderate oven will take 20 to 30 minutes on Medium
Power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to fi nish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
to two thirds, e.g. 1 cup (250 ml) should be reduced
to
1
⁄
2
cup (125 ml).
• Add more thickening such as fl our or cornfl our to
sauces and gravies if you do not reduce the liquid.
• Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
• Do not salt meats, poultry or vegetables before
cooking; otherwise, they will toughen and dry out.
• If one ingredient takes longer to cook than the
others, precook it in the microwave oven fi rst.
Onion, celery and potato are examples.
• When cooking meat or vegetables, omit any oil or
fat that would have been used for browning in a
conventional recipe.
• Reduce leavening agents for cakes by one quarter
and increase liquids by one quarter.
• Biscuits require a stiff dough. Increase fl our by about
20 percent. Substitute brown sugar for white sugar
and use biscuit recipes that have dark spices or
require icing. Because of the short cooking time,
biscuits don’t have to brown. Chill dough for half an
hour before baking. This produces a crisper biscuit.
Bake biscuits on a glass tray lined with greaseproof
paper.
• Since microwaves penetrate foods about two
centimetres from the top, bottom and sides, mixtures
in round shapes and rings cook more evenly.
Corners receive more energy and may overcook.
• Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on
a conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casseroles, stews, baked chicken,
fi sh and vegetable dishes. The results from foods such
as grilled meats, cooked souffl es or two-crust pies
could be less than satisfactory. Never attempt to deep
fry in your microwave oven.
F0003BA30QP.indd 22F0003BA30QP.indd 22 2011-7-4 10:07:282011-7-4 10:07:28
– 23 –
Microwave Recipe Techniques
(continued)
Menu Planning for Microwave Cooking
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need last
minute cooking or attention at the same time. The
special features of microwave cookery make it easy
to serve meals with everything piping hot. Cooking of
some foods may be interrupted while you start others,
without harming the nutritional value or fl avour of
either.
A recipe which requires standing time can be
microwaved fi rst and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefl y before serving.
It does take some experience and time to cook with
confi dence. Microwaves are fast so you will have to do
some experimenting. You might fi nd you will use your
conventional range in conjunction with your microwave
oven. For example, while cooking the roast in the
microwave oven, you can be cooking the vegetables
and gravy on the range top. This can also be done the
other way around. Prepare your meals as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices, stock
and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get a
bit behind time. Don’t worry. Dinner servings may be
suitably reheated on Medium, for 1 to 2 minutes per
serving.
If you prefer not to use foil, cover food with saucepan
lids. A metal lid will retain the heat for at least 15
minutes.
Meanwhile, how can you cook all the vegetables at
the same time? Simply place potatoes and pumpkin in
one dish and less dense vegetables such as broccoli,
cabbage, caulifl ower, beans and peas in another.
Sprinkle greens with water. Cover with a lid or
plastic wrap. Cook on High for approximately 6 to 8
minutes for a serving for four people. Remember, if
you increase the quantity of vegetables, increase the
cooking time. Fresh and frozen vegetables can be
mixed on a vegetable platter, but remember the latter
are not as dense as fresh vegetables, as they have
been blanched before freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Increasing & Decreasing Recipes
Increasing
• To increase a recipe from 4 to 6 servings, increase
each ingredient listed by half.
• To increase a recipe from 4 to 8 servings, double
each ingredient listed.
• For larger quantities of a recipe, a large dish should
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
• Make sure to cover, stir or rearrange food as directed
in the recipe and always check the food during
cooking.
• Increase standing times by 5 minutes per 500g.
• Use the same Power Level recommended in the
original recipe.
• Increase the cooking times by:
1
⁄
3
of original cooking
time for 6 servings; and an extra
1
⁄
2
of original
cooking time for 8 servings.
Decreasing
• To decrease a recipe from 4 to 2 servings, decrease
each ingredient listed by half.
• For small quantities, a small dish should be used.
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
• Use the same Power Level recommended in the
original recipe.
• Decrease the cooking times by
1
⁄
2
to
2
⁄
3
of the original
cooking time.
Cooking for One
• To decrease a recipe from 4 to 1 serving, quarter
each ingredient listed.
• A smaller dish should be used, making sure that the
dish is still large enough to prevent the recipe from
boiling over.
• Use the same Power Level recommended in the
original recipe.
• Quarter the original cooking times, then add extra
time, if needed.
• Make sure to cover, stir or rearrange food as directed
in original recipe and always check the food during
cooking.
Converting Recipes from Other Sources
When the recipe is written with a wattage different than
your oven, adjust the cooking time by approximately
10% per 100 watts, e.g. 10 minutes would be adjusted
by 1 minute. Alternately, adjust the power level by
one level. If your wattage is higher than the recipe:
(1) Adjust time downward or (2) Adjust power level
downward. If your wattage is lower than the recipe:
(1) adjust time upward or (2) adjust power level
upward (when possible).
F0003BA30QP.indd 23F0003BA30QP.indd 23 2011-7-4 10:07:292011-7-4 10:07:29
– 24 –
Basic Recipes
G
RANOLA
C
EREAL
Makes: approximately 4 cups
Ingredients:
2 cups oats
2
⁄
3
cup chopped nuts
1
⁄
3
cup wheat germ
1
⁄
4
cup brown sugar
1
⁄
4
cup honey
1 teaspoon vanilla essence
1
⁄
3
cup raisins
1
⁄
3
cup coconut
Method:
1. Place oats in 2-litre casserole dish, cook on High
for 1 to 2 minutes, stirring twice.
2. Add nuts, wheat germ, and brown sugar. Stir in
honey and vanilla. Cook on High for 2 to 4 minutes,
stirring twice during cooking.
3. Add raisins, coconut and allow to cool. Stir to a
crumble texture. Store in an airtight container.
T
OMATO AND
O
NION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
1
⁄
2
teaspoon basil
salt and pepper to taste
Method:
1. Place all ingredients into 2-litre casserole dish.
2. Cook, covered, on High for 5 to 7 minutes. Serve
with barbequed steak or grilled meat.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 tablespoons milk
pinch of salt
Method:
1. In a 1-litre casserole dish, beat eggs lightly
with whisk. Add milk and salt. Whisk until well
combined. Cover dish with plastic wrap and cook
on Medium for 1 to 1
1
⁄
2
minutes.
2. Stir eggs and cook for further 1
1
⁄
2
to 2 minutes.
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on High for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on High for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
L
EMON
LI
ME
C
ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to
4-litre dish with the remaining ingredients. Cook on
High for 8 to 10 minutes. Stir 2 to 3 minutes during
this cooking time to dissolve sugar. Cook on High for
25 to 30 minutes, or until the mixture has become a
syrupy consistency. Set aside to cool. Pour into bottles
and seal. Store in the refrigerator and serve with cold
water, soda or mineral water and fresh mint leaves if
desired.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1
1
⁄
2
cups beef stock, divided
salt and pepper
Method:
1. Place dripping or pan juices and onion in a 2-cup
jug. Cook on High for 2 minutes.
2. Add fl our, tomato paste and half of the beef
stock. Stir well. Cook on High for 2 minutes. Add
remaining stock.
3. Stir well and cook on High for a further 2 minutes.
Season with salt and pepper. Serve with the meat
of your choice.
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1
1
⁄
4
cups milk
Method:
1. Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds.
2. Stir in fl our, salt and pepper. Gradually add milk,
stirring until smooth.
3. Cook on High for 3 to 4 minutes, stirring twice.
Tip: For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base
of plate and heat on High for 2 to 3 minutes, stirring
once during heating.
F0003BA30QP.indd 24F0003BA30QP.indd 24 2011-7-4 10:07:292011-7-4 10:07:29
– 25 –
Soups and Snacks
C
HICKEN AND
P
RAWN
L
AKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons laksa paste
400 ml coconut milk
1 litre chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Laksa:
250 g rice noodles
8 cups boiling water
1 bunch coriander, leaves chopped
4 small red chillies, seeds removed
and fi nely chopped
1
⁄
2
cup bean sprouts
4 limewedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laska paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
High for 10 to 12 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on High for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep bowls.
Place the coriander, chillies, bean sprouts and lime
on top. Place the peanut oil and prawns in a 1-litre
dish and cook on Medium for 3 to 5 minutes, stirring
halfway through. Add the chicken and prawns to each
individual bowl and set aside.
To serve:
Heat soup on High for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
Z
UCCHINI
S
LICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on High for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot and cheese and fl our. In a
1-litre bowl whisk together eggs, oil and parsley. Add
to bacon mixture season with salt and pepper and
stir until combined. Pour into prepared dish. Cook on
Medium for 30 to 35 minutes.
N
ACHOS
S
UPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g packet taco seasoning mix
1
⁄
3
cup tomato paste
1 teaspoon Mexican chilli powder
310 g red kidney beans, mashed in liquid
180 g packet corn chips
1 avocado
1
⁄
2
cup sour cream
1
⁄
2
cup grated cheese
paprika
Method:
Place meat in a 2-litre dish. Cover and cook on High
for 6 minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco
mix, tomato paste, chilli powder and kidney beans.
Cook on Medium for further 10 minutes, stirring
halfway through cooking. Place corn chips in a 3-litre
microwave suitable serving dish. Pile meat sauce in
the centre. In a small bowl, mash avocado and mix in
sour cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle with paprika. Heat on
Medium for 3 to 4 minutes.
N
UTS AND
B
OLTS
Serves: 6 to 8
Ingredients:
80 g butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon garlic powder
100 g packet mixed rice crackers
100 g fried noodles
200 g salted peanuts
125 g packet pretzel sticks
1
⁄
2
cup Nutri-Grain
Method:
Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on High
for 2 to 3 minutes. Add remaining ingredients, mix well
and cook on High for 4 to 5 minutes. Stir twice through
cooking. Allow to cool. Place in a bowl and serve with
drinks. Store in an airtight container once cool.
F0003BA30QP.indd 25F0003BA30QP.indd 25 2011-7-4 10:07:292011-7-4 10:07:29
– 26 –
Soups and Snacks
(continued)
P
UMPKIN
S
OUP
Serves: 4
Ingredients:
1 kg pumpkin diced
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in a 2-litre casserole dish.
Cover and cook on High for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on High for 10
minutes. Cool slightly. Purée pumpkin and liquid in
blender or food processor. Pour into individual serving
dishes and garnish with chives.
S
HORT AND
L
ONG
S
OUP
Serves: 4
Ingredients:
200 g fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 teaspoon crushed garlic
1
⁄
2
teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on High
for 14 minutes. Add bok choy and cook on High for 4
minutes. Serve in individual bowls topped with bean
sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on Medium for 8 to 10
minutes.
P
EA AND
H
AM
S
OUP
Serves: 6
Ingredients:
2
1
⁄
2
cups green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
1
⁄
2
cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a 5-
litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on High for 15 minutes.
Reduce power to Medium and cook for 20 minutes.
Skim top of soup and cook on Medium for a further 60
minutes. Remove ham bone and bay leaf and stir in
frozen peas. Cook on Medium for 10 minutes. Blend
half the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as they
will toughen. Add salt after cooking if desired.
P
OTATO AND
L
EEK
S
OUP
Serves: 4 to 6
Ingredients:
800 g potatoes, peeled and diced
1
1
⁄
2
cups thinly sliced leeks
2 teaspoons fresh thyme
pepper
2 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on High for 8-10
minutes. Stir in chicken stock. Cover and cook on
High for 14 to 16 minutes. Purée soup mixture. Stir in
cream and serve hot or cold in individual bowls.
F0003BA30QP.indd 26F0003BA30QP.indd 26 2011-7-4 10:07:292011-7-4 10:07:29
– 27 –
Fish and Shellfi sh
Directions for Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
Cover dish with plastic wrap. Cook on the power level
and for the minimum time recommended in the chart
below. Halfway through cooking rearrange or stir
prawns or scallops.
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500 g Medium 5 to 7
Scallops (sea) 500 g Medium 5 to 7
Green Prawns medium size
(shelled and cleaned)
500 g Medium 5 to 7
Whole Fish
(stuffed or unstuffed)
500 g to 900 g Medium 6 to 8
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
300 g fi sh fi llets
1
⁄
4
cup lemon juice
1 teaspoon black pepper
Method:
1. Place fi sh fi llets, lemon juice and black pepper in a
1-litre casserole dish.
2. Cover with plastic wrap and cook on Medium for 4
to 6 minutes.
3. Let stand for 3 minutes before serving.
S
WEET
S
CALLOP
S
TIR
F
RY
Serves: 2 to 4
Ingredients:
1 tablespoon oil
1 onion, quartered
1
⁄
2
teaspoon crushed garlic
1
⁄
2
red capsicum sliced
2 sticks celery sliced
2 tablespoons sliced water chestnuts
100 g snow peas
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 tablespoon chopped coriander
500 g scallops
Method:
1. Place oil, onion and garlic into a 2-litre dish. Cook
on High for 1-2 minutes.
2. Add remaining ingredients and cook on High for 5-7
minutes, stir halfway through cooking.
3. Serve immediately.
G
ARLIC &
C
HILLI
P
RAWNS
Serves: 4
Ingredients:
1 kg medium uncooked king prawns
1 small red onion, thinly sliced
40 g butter
3 garlic cloves, crushed
2 fresh bird’s eye chillies,
deseeded & fi nely chopped
1
⁄
2
small red capsicum, fi nely sliced
100 g snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
1
⁄
4
cup coriander leaves, chopped
Cooked jasmine rice, to serve
Method:
Peel and de-vein prawns leaving tails in tact, set
aside. Place onion, butter, garlic and chilli into a 3Litre
microwave safe dish. Cook on High for 4 minutes,
stir halfway through cooking. Add prawns and mix
to combine. Cook on Med-High for 3 minutes. Stir in
capsicum and snow peas, cover and cook on Med-
High for a further 3 minutes. Stir through lemon juice,
cream and coriander, season and cook on High for 1
minute. Serve immediately with cooked rice.
F0003BA30QP.indd 27F0003BA30QP.indd 27 2011-7-4 10:07:292011-7-4 10:07:29
– 28 –
Fish and Shellfi sh
(continued)
S
PICED
W
HOLE
B
REAM
Serves: 2
Ingredients:
2 x 400 g whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remaining
ingredients in a food processor to form a paste. Rub
the spice paste into the fi sh and place them in a
microwave safe dish. Cook on Medium-Low for 12 to
15 minutes.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon chopped fresh parsley
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
440 g can salmon and liquid
1
⁄
2
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on High
for 1 minute. Add fl our and cook on High for 1 minute.
Add parsley, pepper, mustard and gradually blend
in milk. Cook on High for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and liquid
into sauce. Pour into serving dish and top with bread
crumbs and cheese. Cook for further 4 to 5 minutes
on High power.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60 g butter
2 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
High for 30 to 50 seconds. Add lemon juice, parsley and
prawns. Cook on Med-High for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
30 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄
2
teaspoon sugar
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar in
a shallow dish. Cook on Med-High for 1 to 2 minutes.
Stir halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on Med for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
O
YSTER
S
OUP
Serves: 4 to 6
Ingredients:
30 g butter
2 tablespoons fl our
2 cups chicken stock
1
⁄
2
cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on High
for 1 minute. Add fl our, stir well and cook on High for
30 seconds. Gradually add stock, stirring continuously.
Cook on High for 5 to 7 minutes, stirring halfway
through cooking. Add cream, oysters, salt and pepper.
Cook on Medium-High for 1 to 2 minutes. Spoon into
individual dishes and garnish with chives.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
750 g Marinara mix
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
1
⁄
4
cup white wine
1
⁄
4
cup fresh basil leaves, chopped
pepper
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on Med-High for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on High
for 5 minutes. Purée tomato mixture in blender or food
processor and pour over seafood. Cook on Med-High
for 7 to 9 minutes, stir halfway through cooking. Stand
for 5 minutes. Serve with salad and pasta.
F0003BA30QP.indd 28F0003BA30QP.indd 28 2011-7-4 10:07:292011-7-4 10:07:29
– 29 –
Poultry
Cooking Whole Poultry by Micro Power
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry may be stuffed or unstuffed. Tie legs together
with cotton string. Place on a microwave rack set in a
rectangular dish. Place poultry breastside down: turn
over halfway through cooking. Cover with wax paper
to prevent splattering.
If the poultry is not cooked enough, return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature to
equalize throughout the food and fi nishes the cooking
process.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use
1
⁄
4
cup per 500g of poultry.
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according to
package directions. Do not use wire twist-ties to close
bag. Use only nylon tie, a piece of cotton string, or a
strip cut from the open end of the bag. Make six 2 cm
slits on top of bag.
Cooking Poultry Pieces by Micro Power
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum cooking
times.
Arrange pieces skin-side down and evenly spread in a
shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. Programme Micro
Power and Time.
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer inserted into the muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking of
a small bird, juices should be clear and the drumsticks
should readily move up and down after standing time.
During cooking, it may be necessary to shield
legs, wings and the breast bone with foil to prevent
overcooking. Wooden toothpicks can be used to hold
foil in place.
Cooking Poultry by Micro Power
POULTRY POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500 g)
Chickens Medium 87°C 10 to 15
Chicken (pieces) Medium 87°C 8 to 10
Turkey Medium 87°C 12 to 17
Duck Medium 87°C 10 to 15
F0003BA30QP.indd 29F0003BA30QP.indd 29 2011-7-4 10:07:302011-7-4 10:07:30
– 30 –
Poultry
(continued)
C
HICKEN
S
AN
C
HOY
B
AU
Serves: 4
Ingredients:
10 dried chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, fi nely chopped
227 g bamboo shoots, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons sherry
1 small iceberg lettuce
Method:
1. Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely.
2. Place oil and garlic in a 2-litre casserole dish, cook
on High for 50-60 seconds.
3. Add chicken and cook on Medium for 10-12
minutes. Add remaining ingredients except lettuce
and cook on Medium for 6-8 minutes.
4. Separate lettuce leaves, place tablespoons of
mixture into each lettuce leaf. Serve immediately.
B
ACON AND
E
GG IN A
C
UP
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on HIgh for 1 to 2 minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on Medium for 50 to 70 seconds.
Sprinkle with grated cheese.
T
HAI
R
ED
C
HICKEN
C
URRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fi llets, chopped
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
1. Place onion and curry paste in 3-litre casserole
dish. Cook on High for 3 to 4 minutes.
2. Add chicken and combine. Cook on Medium for 8
to 10 minutes, stirring once during cooking.
3. Add vegetables and coconut milk. Stir well. Cover
and cook on High for 4 minutes. Serve with
Jasmine rice.
C
HICKEN AND
A
SPARAGUS
R
ISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoons olive oil
1
1
⁄
2
cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄
4
cup grated fresh parmesan cheese
1
⁄
4
cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on High
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on High for
1 minute. Add 2 cups of boiling chicken stock, cook
on High for 5 minutes. Stir twice during cooking. Add
remaining chicken stock and cook on High for another
5 minutes. Add remaining ingredients along with
asparagus and stir into risotto. Cook covered on High
for 2 minutes. Stand for 5 minutes. Serve topped with
extra parmesan and black pepper.
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
4 small single chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄
2
cup cream
Method:
1. Slice chicken fi llets. Place chicken in a shallow
2-litre dish and cook on Medium 8-10 minutes. Stir
halfway through cooking.
2. Mix together remaining ingredients. Add to chicken,
stir well. Cook on High for 2 to 3 minutes. Serve
sauce over chicken.
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
1. Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Medium for 15
to 18 minutes.
2. Turn chicken and stir. Cook on Medium for 15 to
18 minutes.
F0003BA30QP.indd 30F0003BA30QP.indd 30 2011-7-4 10:07:302011-7-4 10:07:30
– 31 –
Main Fare Meats
For best results, select roasts that are uniform in
shape.
Place meat on a microwave rack in a suitable dish.
Beef rib roast should be placed cut-side down. Other
bone-in roasts should be placed fat-side down.
Boneless roasts should be placed fat-side up. Halfway
through cooking, turn roasts. Half hams should be
shielded by wrapping an 8 cm wide strip of foil around
the large end of the ham. Secure to the body of the
ham with wooden toothpicks. Fold 3 cm over cut
surface. For shank ham halves, shield shank bone
by cupping it with foil. One third of the way through
cooking, remove ham from oven and cut off skin. Turn
fat side up and reshield edges. If desired, glaze last
10 to 20 minutes of cooking. Loosely cover baking
dish with wax paper or paper towel to prevent splatter.
If a large amount of juice accumulates in the bottom
of the dish, drain occasionally. If desired, reserve for
making gravy. Multiply the weight of the roast by the
minimum recommended times per 500g. Programme
Micro Power and Time.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
Cooking Tender Cuts of Meat by Micro Power
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Meat Chart for Microwave Cooking
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded around the bones. Foil should extend about
5 cm down from bones. The shank and thin ends of
boneless roasts should also be shielded. Make sure
foil does not touch the sides of the oven, as arcing
may occur. Canned hams should be shielded on the
top cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. After heating,
check temperature using a meat thermometer. The
thermometer should not touch bone or fat. If it does,
the reading could be inaccurate. Lower temperatures
are found in the centre of the roast and in the
muscle close to a large bone, such as a pork loin
centre rib roast. If the temperatures are low, return
meat to the oven and cook a few more minutes at
the recommended power level. DO NOT USE A
CONVENTIONAL MEAT THERMOMETER IN THE
MICROWAVE OVEN. Let stand, covered with foil,
10 to 15 minutes. During standing time the internal
temperature equalises and the temperature rises 5°C
to 10°C.
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use
1
⁄
2
to 2 cups of soup, broth,
etc. per 500 g of meat. Use an oven cooking bag or
covered casserole when cooking less-tender cuts
of meat. Select a covered casserole deep enough
so that the meat does not touch the lid. If an oven
cooking bag is used, prepare the bag according to
package directions. Do not use wire or metal twist-
ties. Use the nylon tie provided, otherwise, use a
piece of cotton string or a strip cut from the open end
of the bag. Make six 2 cm slits in top of bag to allow
steam to escape. Multiply the weight of the roast by
the minimum recommended minutes per 500g as
suggested in the chart below. Programme Power and
Time. Turn meat over halfway through cooking. Meat
should be tender when cooked.
MEAT POWER
APPROX. COOKING TIME
(minutes per 500 g)
Beef
Roasts Medium
Rare
Medium
Well
Pot Roast
Med-High
Med-High
Med-High
Defrost
10 to 12
12 to 14
14 to 16
25 to 30
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully
cooked)
Med-High
Med-High
Med-High
11 to 13
11 to 13
4 to 5
Lamb
Medium
Well
Med-High
Med-High
8 to 10
12 to 14
F0003BA30QP.indd 31F0003BA30QP.indd 31 2011-7-4 10:07:302011-7-4 10:07:30
– 32 –
Main Fare Meats
(continued)
C
HILLI
B
EEF
Serves: 4
Ingredients:
500 g minced beef
1 onion, diced
1 clove garlic, crushed
35 g packet chilli seasoning mix
410 g can tomato puree
420 g can kidney beans, drained
Method:
1. Place all ingredients in a 2-litre casserole dish. Mix
well. Cook on High for 20-25 minutes. Stir halfway
through cooking.
2. Serve in taco shells or in tortillas with salad and
cheese.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4
Ingredients:
400 g rump steak, sliced
1 teaspoon chopped ginger
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons Hoi Sin sauce
1
⁄
4
cup beef stock
2 cups sliced vegetables
Method:
1. Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on High for 1 minute.
2. In a 1 cup jug combine sauces with stock. Add to
meat mixture. Cook on High for 1-2 minutes.
3. Add vegetables and cook on High for 4-5 minutes,
stirring halfway through cooking.
4. Let stand for 5 minutes before serving with rice or
noodles.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
500 g rump steak sliced into ribbons
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1
⁄
3
cup sour cream
200 g sliced mushrooms
Method:
1. Place all ingredients (except sour cream and
mushrooms) in 3-litre casserole dish. Stir until
combined.
2. Cook on Medium for 10 to 12 minutes, stirring once
during cooking. Add sour cream and mushrooms.
3. Stir and cook on Medium for 4 to 5 minutes.
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4
Ingredients:
500 g minced beef
1 onion, diced
1 clove garlic, crushed
420 g can tomatoes
1
⁄
2
cup tomato paste
2 tablespoons chopped basil
Method:
1. Combine all ingredients in a 3-litre casserole dish.
Cook on High for 7-8 minutes, stir.
2. Cook on Medium for 16-18 minutes. Stirring
halfway through cooking.
3. Serve over hot spaghetti.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion, diced
1 teaspoon mixed dried herbs
200 g diced potatoes
500 g chuck steak, cubed
20 g french onion soup mix
1
⁄
3
cup tomato puree
2 cups beef stock
Method:
1. Place onion and herbs in a 3-litre casserole dish.
Cook on High for 1-2 minutes.
2. Add remaining ingredients, stir until combined.
Cover and cook on High for 10 minutes.
3. Stir and cook on Medium for 20-25 minutes,
stirring once during cooking.
4. Let stand 5 minutes before serving.
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500 g thinly sliced lean beef
1
⁄
2
red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200 g broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
1
⁄
2
cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on High for 2 to 3 minutes. Add the beef and
cook on High for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut milk
and cook on High for 6 to 8 minutes. Mix in the soy
sauce, lemon juice and basil and serve sprinkled with
peanuts.
F0003BA30QP.indd 32F0003BA30QP.indd 32 2011-7-4 10:07:302011-7-4 10:07:30
– 33 –
Main Fare Meats
(continued)
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄
3
cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean lamb, diced
400 g can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150 g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Medium for 10 minutes. Stir. Cook on Medium for a
further 10 minutes. Add the rice and chicken stock and
cook covered on Medium Low for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7 kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on High for 10 minutes. Turn meat, cover and cook
on Low for 1
1
⁄
4
to 1
1
⁄
2
hours. Stand corned silverside in
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on Low.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500 g sliced lean pork
1
⁄
4
cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
1
⁄
2
red capsicum, sliced
2 green onions, sliced
1
⁄
2
cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and cornfl our
in a 2-litre dish. Cover and marinate in the refrigerator
for 2 hours. Place onion in a 3 litre dish. Cook on High
for 1 to 2 minutes. Add marinated pork and sauces
and cook on Med-High for 3 to 4 minutes. Add peas,
zucchini, capsicum, green onions and bean sprouts.
Cook on High for 3 to 4 minutes. Sprinkle with sesame
seeds and serve with noodles.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
1
⁄
3
cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon, diced
6 pickling, onions
2 teaspoons minced garlic
1
⁄
4
cup red wine
410 ml tomato puree
1
⁄
2
cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Medium for 14 to 16 minutes.Stir and cook on Low
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
F0003BA30QP.indd 33F0003BA30QP.indd 33 2011-7-4 10:07:312011-7-4 10:07:31
– 34 –
Vegetable Varieties
Directions for Cooking Vegetables
F
RESH
V
EGETABLES BY
M
ICRO
P
OWER
Place vegetables in a casserole dish. Add 2 to 3
tablespoons of water per 500 g of vegetables. Add salt
to water or add after cooking. Do not place salt directly
on vegetables. Cover dish with glass lid or plastic
wrap.
Cook on High according to time recommended in
charts. Halfway through cooking, stir, turn vegetables
over or rearrange.
Vegetables that are to be cooked whole and unpeeled,
need to be pierced to allow steam to escape. Place
vegetables on a paper towel lined dinner plate. Allow
to stand, covered, according to the time indicated in
the charts.
F
ROZEN
V
EGETABLES BY
M
ICRO
P
OWER
Remove vegetables from package and place in an
appropriate sized container. Vegetables frozen in a
pouch should be placed on a dish and the top pierced.
Cook on High according to directions given in chart.
Vegetables should be cooked covered with a lid or
plastic wrap.
Halfway through cooking, stir, turn vegetables over or
rearrange. Stir after cooking. Allow to stand for 2 to 3
minutes before serving.
D
RIED
B
EANS OR
P
EAS BY
M
ICRO
P
OWER
Place hot tap water in 4-litre dish. Bring hot water to
the boil on High for 10 to 12 minutes. Add beans and 2
tablespoons oil to water. Cook according to directions
in chart. Stir. Allow to stand, covered, for 15 to 20
minutes.
Note: Beans such as red kidney beans and lima
beans should be soaked overnight before cooking.
250 g of dried beans equals about 3 cups cooked
beans. Use in place of canned beans.
Cooking Frozen Vegetables by Micro Power
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING TIME
(in minutes) on High
Beans 250 g Cook in covered 2-litre dish. 4 to 6
Broad Beans 250 g Cook in covered 2-litre dish. 5 to 7
Broccoli (spears) 350 g Cook in covered 2-litre dish. 5 to 7
Brussels Sprouts 250 g Cook in covered 2-litre dish. 5 to 7
Carrots (baby) 250 g Cook in covered 2-litre dish. 6 to 8
Caulifl ower 500 g Cook in covered 2-litre dish. 5 to 7
Corn (
1
⁄
2
cob)
Corn (cobs)
125 g
250 g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
3 to 4
5 to 7
Mixed Vegetables 250 g Cook in covered 2-litre dish. 5 to 7
Peas 250 g Cook in covered 2-litre dish. 4 to 6
Spinach 250 g Cook in covered 2-litre dish. 4 to 6
Cooking Dried Beans and Peas by Micro Power
ITEM CONTAINER
AMOUNT OF
HOT WATER
APPROX. TIME TO
BOIL HOT WATER
on HIGH (in minutes)
COVERED
TO COOK BEANS
on MEDIUM
(in minutes)
COVERED
Lentils (250 g) 4-litre dish 2 litres 10 to 12 15 to 20
Soup Mix (250 g) 4-litre dish 2 litres 10 to 12 15 to 20
Split Peas or
Lentils (250 g)
4-litre dish 2 litres 10 to 12 20 to 25
Beans (250 g)
Soaked overnight
4-litre dish 2 litres 10 to 12 25 to 30
F0003BA30QP.indd 34F0003BA30QP.indd 34 2011-7-4 10:07:312011-7-4 10:07:31
– 35 –
Vegetable Varieties
(continued)
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on High power for best results. Weights given are trimmed weights.
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING
TIME
(in minutes)
on High
Asparagus 250 g Covered dish with
1
⁄
4
cup water 1 to 3
Beans (fi nely sliced) 250 g Covered dish with
1
⁄
4
cup water 3 to 5
Beetroot 4 whole
(1 kg)
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
14 to 18
Broccoli 500 g Covered dish with
1
⁄
4
cup water. 4 to 6
Brussels Sprouts 250 g Covered dish with
1
⁄
4
cup water. 4 to 6
Cabbage 500 g Shredded, with
1
⁄
4
cup water in covered dish. 5 to 7
Carrots 4 (sliced fi nely)
250 g
With
1
⁄
4
cup water in covered dish. 5 to 6
Caulifl ower 500 g With
1
⁄
4
cup water in covered dish. 6 to 7
Celery
6 stalks (400 g)
cut in 1 cm
pieces
With
1
⁄
4
cup water in covered dish. 4 to 6
Corn 2 cobs (500 g)
4 cobs (1 kg)
Brush with melted butter and cook in covered dish. 4 to 6
10 to 12
Eggplant 1 (500 g) Dice with
1
⁄
4
cup water in covered dish. 4 to 6
Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 2 to 4
Onions 3 (200 g) Cut in quarters with
1
⁄
4
cup water in covered dish. 5 to 7
Peas 250 g Shell peas and place with
1
⁄
4
cup water in covered
dish.
3 to 5
Potatoes-Mashed
-Jacket
500 g
3 Med
Peeled and quartered with
1
⁄
4
cup water. Covered.
Cook uncovered on paper towel lined plate.
8 to 10
7 to 9
Pumpkin 500 g Peeled and cut into uniform pieces with
1
⁄
4
cup water
in covered dish.
7 to 9
Spinach/Silver Beef 250 g Remove stem, cut leaves into small pieces.
Cook with
1
⁄
4
cup water in covered dish.
4 to 6
Sweet Potato 500 g In serving size pieces with 2 tablespoons butter in
covered dish.
7 to 9
Turnips 500 g Peeled and sliced fi nely with
1
⁄
4
cup water in covered
dish.
6 to 8
Tomatoes 2 (300 g) Sliced and cooked covered. 2 to 4
Zucchini 500 g Cut in 2 cm pieces in covered dish. 5 to 7
F0003BA30QP.indd 35F0003BA30QP.indd 35 2011-7-4 10:07:312011-7-4 10:07:31
– 36 –
Vegetable Varieties
(continued)
C
AULIFLOWER IN
W
HITE
S
AUCE
Serves: 4
Ingredients:
500 g caulifl ower fl owerets
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1
⁄
2
cup grated tasty cheese
Method:
1. Place caulifl ower and water in a shallow casserole
dish. Cover and cook on High for 6-8 minutes.
2. Place butter in a 4 cup jug. Cook on High for 1-2
minutes, stir in fl our and cook on High for 1 minute.
Add milk gradually, stirring well and cook on High
for 2-3 minutes. Stirring halfway through cooking.
3. Drain caulifl ower, pour over sauce and sprinkle
with cheese. Cook on High for 1-2 minute.
P
ARMESAN
A
SPARAGUS
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in a 2-litre casserole dish.
Cover and cook on High for 1 to 2 minutes. Drain.
Place butter and garlic in a small dish and cook on
High for 1 minute. Add drained asparagus and mix
lightly. Cook on High for a further 1 minute. Sprinkle
Parmesan cheese over asparagus. Serve.
Tip:
When placing asparagus in dish, place half the tips
one way and half the tips in the opposite direction for
more even cooking.
O
RIENTAL
V
EGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole dish.
Stir well. Cook on High for 3 to 4 minutes, stirring
halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
on High for 1 minute. Pour over hot vegetables
and mix well.
P
OTATO
C
ASSEROLE
Serves: 4
Ingredients:
750 g peeled and sliced potatoes
1 cup sour cream
1
⁄
4
cup milk
3 green onions sliced
2 bacon rashers, chopped
1
⁄
2
cup grated cheese
Method:
1. Layer potatoes in a 2-litre casserole dish. Pour
over combined sour cream and milk. Cook on High
for 15-18 minutes.
2. Top with spring onions, bacon and cheese. Cook
on High for 5 minutes.
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
1 can (440 g) chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄
2
cup chopped nuts
Method:
1. Place onion and curry paste in a 3-litre casserole
dish. Cook on High for 2 minutes.
2. Add remaining ingredients except nuts and stir.
Cook on High for 4-5 minutes. Sprinkle with
chopped nuts and serve.
S
TUFFED
T
OMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄
4
cup fresh breadcrumbs
1
⁄
2
cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
1
⁄
4
cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook
on High for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on High for 6 to
8 minutes.
F0003BA30QP.indd 36F0003BA30QP.indd 36 2011-7-4 10:07:312011-7-4 10:07:31
– 37 –
Vegetable Varieties
(continued)
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
1
⁄
2
red capsicum, sliced into strips
1
⁄
2
green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
1
⁄
3
cup sour cream
1
⁄
2
teaspoon cracked black pepper
1
⁄
2
cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on High
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and basil.
Beat together eggs and sour cream in a jug. Pour over
vegetables. Cook on Med-High for 3 to 5 minutes.
Sprinkle with pepper and cheese and cook on Med-
High for 7 to 9 minutes.
C
REAMED
S
PINACH
Serves: 4
Ingredients:
1 bunch spinach, roughly chopped
4 green onions, fi nely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Cook washed spinach leaves, green onions and garlic
in a covered 3-litre casserole dish on High for 5 to 7
minutes. Drain well by squeezing between two dinner
plates. Stir through sour cream. Season to taste. Cook
on High for 1 to 2 minutes. Serve.
A
RDENNIS
S
TYLE
P
OTATOES
Serves: 4
Ingredients:
4 medium sized potatoes
100 g ham, fi nely diced
3 tablespoons snipped chives
50 g butter
1
⁄
2
cup grated Cheddar cheese
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place on a dinner plate. Cook on High
for 6 to 8 minutes.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
fi lling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on High for 2 to 3 minutes.
C
AULIFLOWER
A
U
G
RATIN
Serves: 4
Ingredients:
500 g trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1
⁄
4
cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on High for 6 to 8 minutes.
Stand, covered, while making sauce. Place butter in
a 4-cup glass jug. Cook on High for 1 to 2 minutes.
Stir in fl our and cook on High for 1 minute. Add milk
gradually. Stir well. Cook on High for 2 to 3 minutes,
stirring halfway through cooking. Drain caulifl ower and
pour over sauce. Sprinkle with cheese. Cook on Med-
High for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug
or bowl and heat on High for 1
1
⁄
2
minutes or until
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin wil loosen and can be
easily removed.
T
HAI
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄
2
cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole dish.
Cook on High for 2 minutes. Add vegetables, chick
peas, coconut milk, lemon juice and soy sauce. Cook
on High for 6 to 8 minutes. Sprinkle with chopped
nuts. Serve with jasmine rice.
F0003BA30QP.indd 37F0003BA30QP.indd 37 2011-7-4 10:07:312011-7-4 10:07:31
– 38 –
Rice, Pasta and Cereal
Cooking Rice and Other Grains by Micro Power
Cooking Pasta by Micro Power
Follow directions in chart for recommended dish
size, amounts of water and cooking time. Add grain
to water. Add salt and butter according to package
directions. Cook on High for time recommended in
Follow directions in chart for recommended dish size,
amount of water and cooking time. Boil water, with
1 teaspoon salt and 1 tablespoon oil. Add pasta and
cook for time recommended in chart. Cook on High.
chart. Allow to stand, covered, before serving. For
special rice, substitute beef or chicken stock for water.
Add cooked onion, mushrooms or crumbled bacon
before serving.
Test pasta for desired cooking before adding more
time. Slightly undercook pasta that will be heated
again in casserole. Stir and let stand, uncovered, 5
minutes.
ITEM CONTAINER
AMOUNT
OF
WATER
APPROX. TIME
TO COOK GRAIN
on High
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
RICE
Quick Cook Brown (1 cup) 2-litre dish 1
1
⁄
3
cups 10 5
Brown (1 cup) 3-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
ITEM CONTAINER
AMOUNT
OF
BOILING WATER
APPROX. TIME
TO COOK PASTA
on HIGH
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
Dried Fettuccine (250 g) 4-litre dish 6 cups 14 to 16 5
Elbow Macaroni, shells,
etc. (250 g)
3-litre dish 4 cups 14 to 16 5
Fresh Spaghetti,
Fettuccine (375 g)
4-litre dish 6 cups 6 to 8 5
Dried Spaghetti (250 g) 4-litre dish 4 cups 14 to 16 5
Fresh Tortellini, Ravioli
(250 g)
4-litre dish 4 cups 8 to 10 5
Drain pasta after standing.
Cooking Hot Cereal by Micro Power
Combine
1
⁄
4
cup of quick cooking oats, pinch salt and
2
⁄
3
cups hot tap water in a breakfast bowl.
Cook on High for 2 to 3 minutes, stirring halfway
through cooking.
Let stand, 1 to 2 minutes, before serving. Top as
desired with sugar or spices.
F0003BA30QP.indd 38F0003BA30QP.indd 38 2011-7-4 10:07:322011-7-4 10:07:32
– 39 –
Rice, Pasta and Cereal
(continued)
B
ACON AND
O
NION
T
ORTELLINI
Serves: 4
Ingredients:
600 g fresh tortellini
6 cups boiling water
1 onion, diced
1 clove garlic, crushed
3 rashers bacon, chopped
300 ml cream
1 tablespoon parmesan cheese
1 teaspoon chicken stock powder
2 tablespoons chopped parsley
ground black pepper
Parmesan cheese, extra
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on High for 8-10 minutes. Stand covered for
2 minutes. Drain.
2. Place onion, garlic and bacon in a 2-litre casserole
dish and cook on High for 5 minutes. Add cream,
cheese, stock powder and parsley stir until
combined.
3. Add pasta and cook on High for 2 minutes. Serve
sprinkled with pepper and extra parmesan cheese.
P
ESTO
F
ETTUCCINE
Serves: 4
Ingredients:
250 g dried fettuccine
6 cups boiling water
2 cloves garlic, crushed
1 cup basil leaves
1 tablespoon pinenuts
1
⁄
2
cup parmesan cheese
1 cup olive oil
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on High for 14-16 minutes. Allow to stand for
5 minutes then drain.
2. Place remaining ingredients except oil in a food
processor. Slowly add oil in a fi ne stream while
processing.
3. Stir sauce through pasta and serve.
C
REAMY
B
ACON
S
AUCE
Makes: Approximately 300 ml
Ingredients:
1 onion, chopped
3 bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
1
⁄
4
cup Parmesan cheese
pepper
2 tablespoons chopped fresh parsley
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on High for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on High for 3 to 4 minutes. Serve with
cooked Fettuccine.
M
ACARONI AND
C
HEESE
Serves: 4 to 6
Ingredients:
40g butter
1 onion, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
1
⁄
2
cup extra grated tasty cheese
paprika
Method:
Place butter and onion in a 2-litre casserole dish and
cook on High for 3 to 5 minutes. Add fl our, mix well and
cook on High for 1 minute. Blend in milk and cook on
High for 4 to 5 minutes, stirring halfway through cooking.
Add cheese to sauce and season. Place macaroni and
sauce in a 3-litre casserole dish. Mix well.
1. Top with extra cheese and sprinkle with paprika.
Cook on High for 6 to 8 minutes.
S
TIR
F
RIED
R
ICE
Serves: 4
Ingredients:
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon ginger
1 small carrot, fi nely chopped
1 stick celery, sliced
1
⁄
2
red capsicum, diced
6 to 8 medium mushrooms, sliced
2 eggs
4 green onions, chopped
black pepper
1 small can prawns (optional)
1-2 tablespoons soy sauce
2 cups cooked rice
Method:
1. Place oil, garlic and ginger in large shallow dish
and cook on High for 1 to 2 minutes. Add carrot,
celery and capsicum. Cook a further 3 minutes on
High.
2. Break eggs into small dish, add pepper to taste,
mix well and cook on Medium for 2 to 3 minutes.
Slice into thin strips.
3. Add eggs plus all remaining ingredients to
vegetable mixture. Stir well and cook on High for 3
to 5 minutes to heat thoroughly. Serve.
F0003BA30QP.indd 39F0003BA30QP.indd 39 2011-7-4 10:07:322011-7-4 10:07:32
– 40 –
Desserts
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
400 g sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
1
⁄
2
cup milk
3
⁄
4
cup self raising fl our, sifted
1 cup brown sugar
1
⁄
2
cup hot tap water
Method:
1. Place condensed milk in 2-litre casserole dish.
Cook on Medium for 6 to 7 minutes, stirring twice
during cooking.
2. Stir in butter, vanilla essence and milk. Stir until
butter is melted. Cool slightly.
3. Add milk mixture to sifted fl our. Mix well. Pour
mixture into 2-litre casserole dish.
4. Sprinkle top with brown sugar and gently pour hot
tap water over mixture. Cook on High for 6 to 8
minutes.
A
PRICOT AND
R
ASPBERRY
C
RISP
Serves: 4 to 6
Ingredients:
850 g can apricots, drained
400 g frozen raspberries
1 cup plain fl our
1
⁄
2
cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
1. Place apricots and raspberries in the base of 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl.
2. Melt butter in 2-cup jug on High for 40 to 50
seconds. Combine melted butter with dry
ingredients and mix well.
3. Crumble mixture over top of fruit. Cook on High for
10 to 12 minutes.
P
EAR
C
USTARD
Serves: 6
Ingredients:
825 g pear halves, drained
2 tablespoons plain fl our
1
⁄
3
cup caster sugar
3 eggs
1 teaspoon vanilla essence
1 cup milk
1 teaspoon cinnamon
Method:
1. Grease 20 cm square pyrex dish. Place pear
halves in dish. Set aside. Place fl our, sugar, eggs
and vanilla essence in bowl. Whisk until combined.
2. Whisk in milk and pour mixture over pears.
Sprinkle with cinnamon. Cover dish with plastic
wrap and cook on High power for 8 to 10 minutes.
F
IGS IN
R
IESLING AND
H
ONEY
Serves 4
Ingredients:
8 fi rm fi gs
1
1
⁄
2
cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2 litre dish
Combine Riesling, and honey and pour over fi gs. Cook
on Med-High for 6 to 8 minutes.Remove fi gs from
syrup, set aside. Add lemon juice and rind to syrup
and cook on High for 3 to 4 minutes or until slightly
reduced. Pour syrup over fi gs and allow to cool. Serve
with ice cream or cream and sprinkle with pistachio
nuts.
C
HOCOLATE
B
ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
Method:
1. Grease and line 20 cm square pyrex dish. Set
aside. Melt butter and chocolate in 2-litre dish on
High for 2 minutes.
2. Stir in sugar, vanilla essence, eggs and fl our.
Spread into prepared dish.
3. Cook on Medium for 8 to 10 minutes. Refrigerate
until cold. Cut into squares.
F0003BA30QP.indd 40F0003BA30QP.indd 40 2011-7-4 10:07:322011-7-4 10:07:32
– 41 –
Before Requesting Service
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
Some radio and TV interference might occur when you cook with the
microwave oven. This interference is similar to the interference caused by
small appliances such as mixers, vacuums, hair dryers, etc. It does not
indicate a problem with your oven.
The oven lights dim. When cooking with a power other than HIGH power, the oven must cycle to
obtain the lower power levels. The oven light will dim and clicking noises can
be heard when the oven cycles.
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
During cooking, steam and warm air are given off from the food. Most of the
steam and warm air are removed from the oven by the air which circulates
in the oven cavity. However, some steam will condense on cooler surfaces
such as the oven door. This is normal.
I accidentally ran my
microwave oven without
any food in it.
Running the oven empty for a short time will not damage the oven. However,
we do not recommend this.
PROBLEM
POSSIBLE CAUSE
REMEDY
If it seems there is a problem with the oven, contact an authorized Service Centre.
Oven will not turn on.
The oven is not plugged in
securely.
Remove plug from outlet, wait 10
seconds and re-insert.
Circuit breaker or fuse is tripped or
blown.
Reset circuit breaker or replace
fuse.
There is a problem with the outlet. Plug another appliance into the
outlet to check if the outlet is
working.
Oven will not start cooking.
Start Pad was not pressed after
programming
Press Start Pad.
Another program has already been
entered into the oven.
Press Stop/Reset Pad to cancel
the previous program and
program again.
The program has not been entered
correctly.
Program again according to the
Operating Instructions.
Stop/Reset Pad has been pressed
accidentally.
Program oven again.
The door is not closed completely. Close the oven door securely.
When the oven is turning on,
there is noise coming from
Glass Tray.
The roller ring and oven bottom
are dirty.
Clean these parts according
to care of your oven (See next
page).
The word “Child” appears in
the Display Window.
The Child Lock was activated by
pressing Start Pad 3 times.
Deactivate Lock by pressing
Stop/Reset Pad 3 times.
“H97” “H98” or “H00”
appears in the display
window.
The display indicates a problem
with microwave generation system.
Contact the specifi ed service
centre.
F0003BA30QP.indd 41F0003BA30QP.indd 41 2011-7-4 10:07:322011-7-4 10:07:32
– 42 –
Care of your Microwave Oven
Note: The oven should be cleaned regularly and any food deposits removed. Failure to maintain the oven
in a clean condition could lead to deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a harzardous situation.
BEFORE CLEANING:
Unplug at socket of the oven. If impossible,
leave oven door open to prevent oven from
accidentally turning on.
AFTER CLEANING:
Be sure to replace the Roller Ring and Glass
Tray in the proper position and press
Stop/Reset Pad to clear the Display Window.
Inside of the oven:
Wipe with a damp cloth. Mild
detergent may be used if the oven
gets very dirty. The use of harsh
detergent or abrasives is not
recommended.
Glass Tray:
Remove and wash in warm
soapy water or in a dishwasher. If
grease accumulates, clean with a
nonabrasive nylon mesh scouring
pad and a non-abrasive cleanser.
Outside oven surfaces
and back vents.
Clean with a damp cloth.
To prevent damage to the
operating parts inside the
oven, water should not
be allowed to seep into
ventilation openings.
Control Panel:
• May be covered with
removable protective fi lm
to prevent scratches during
shipping. Small bubbles may
appear under this fi lm. When
this happens, remove fi lm
carefully.
(Hint - apply masking or clear
tape to an exposed corner and
pull gently to remove.)
• If it becomes wet, clean with
a soft, dry cloth. Do not use
harsh detergents or abrasives
on the Control Panel.
Roller Ring and oven cavity fl oor:
Wipe the bottom surface of the oven with mild
detergent water or window cleaner and dry.
Roller Ring may be washed in mild soapy
water or dishwasher. These areas should be
kept clean to avoid excessive noise.
Oven Door:
Wipe with a soft cloth when steam accumulates
inside or around the outside of the oven door.
This may occur when the microwave oven is
operated under high humidity conditions and in
no way indicates a malfunction of the unit or of
microwave leakage.
Technical Specifi cations
Power Supply: 230 - 240 V, 50 Hz
Power Consumption: 4.9 A 1,150 W
Output*: 950 W
Outside Dimensions (W x H x D): 488 mm (W) x 279 mm (H) x 395 mm (D)
Oven Cavity Dimensions (W x H x D): 315 mm (W) x 206 mm (H) x 353 mm (D)
Overall Cavity Volume: 23 L
Glass Tray Diameter: Ø285 mm
Operating Frequency: 2,450 MHz
Uncrated Weight: Approx. 9.5 k
g
* IEC Test Procedure
Specifi cations subject to change without notice.
F0003BA30QP.indd 42F0003BA30QP.indd 42 2011-7-4 10:07:322011-7-4 10:07:32
– 43 –
Panasonic Warranty
F0003BA30QP.indd 43F0003BA30QP.indd 43 2011-7-4 10:07:332011-7-4 10:07:33
– 44 –
Quick Guide to Operation
Feature How to Operate
To Set Clock
(
page 8)
once Press onceSet time of day. (Max 12:59)
To Set/Cancel Child
Safety Lock
(
page 8)
To set
3 times. Display
To cancel
3 times. Display
To Cook/Reheat/
Defrost by Micro
Power and Time
Setting
(
page 10)
Select power. Select cooking time.
To Use Turbo
Defrost Pad
(
page 13)
once Select desired weight
To Reheat/Cook
Food using “Auto
Reheat/Cook”
Pads
(
page 15)
Select the desired
menu number.
or
Turn dail until desired
weight appears.
To use “Inverter
Melt&Soften”
Pads
(
page 17)
Select the desired
menu number.
Select desired weight
To use “Keep Warm”
Pads
(
page 17)
Once Select Keep Warm time.
F0003BA30QP.indd 44F0003BA30QP.indd 44 2011-7-4 10:07:352011-7-4 10:07:35
– 45 –
Quick Guide to Operation
(continued)
To Cook using
“Recipe Store”
Pads
(
page 19)
Set the desired
cooking programme
Once
To set:
or
Once
To start:
To Use as a Kitchen
Timer
( page 20)
Set time.
Once
To Set Standing
Time
(
page 20)
Set time.Once
Set the desired
cooking programme.
(see Page 10)
To Set Delay Start
(
page 20)
Set time.Once
Set the desired
cooking programme.
(see Page 10)
F0003BA30QP.indd 45F0003BA30QP.indd 45 2011-7-4 10:07:362011-7-4 10:07:36
© Panasonic Home Appliances Microwave Oven (Shanghai) Co., Ltd. 2011.
F0003BA30QP
PA0811-0
Printed in China
F0003BA30QP_cover.indd 2F0003BA30QP_cover.indd 2 2011-7-4 10:06:542011-7-4 10:06:54
