© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2012
F00039X90QP
PA0612-0
Printed in China
Please read these instructions carefully before using this
product, and save this manual for future use.
Model NO.
NN-GD682S
Operating Instruction and Cook Book
Grill Microwave Oven
Household Use Only
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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a fi rm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the fi rst class results you will achieve by using your new microwave oven.
The serial number of this product may be found on
the left 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 .......................................................................................................................2-3
Installation and General Instructions ...........................................................................................3-4
Microwaves and How They Work ...................................................................................................5
Cookware and Utensils Guide .....................................................................................................5-6
Feature Diagram ............................................................................................................................7
Dial Features ..................................................................................................................................8
Display Window ..............................................................................................................................8
Control Panel ..................................................................................................................................9
INGREDIENT CONVERSION CHART .........................................................................................22
Operation and Hints
Let’s Start To Use Your Oven! ......................................................................................................10
To Set Clock ................................................................................................................................. 11
To Use Child Safety Lock ............................................................................................................. 11
To Cook/Reheat/Defrost by Micro Power and Time .....................................................................12
To Defrost using Turbo Defrost .....................................................................................................13
Defrosting Tips and Techniques ...................................................................................................14
To Cook by Grill and Time ............................................................................................................15
To Cook by Combination and Time ..............................................................................................16
To Cook using Sensor Cook .........................................................................................................17
To Cook using Sensor Reheat ......................................................................................................18
To Cook using Auto Combi ...........................................................................................................19
To Use Inverter Melt&Soften ........................................................................................................20
To Use Recipe Store ....................................................................................................................21
To Use Quick Min Pad ..................................................................................................................21
3-Stages Setting ...........................................................................................................................22
To Use Timer ................................................................................................................................23
Quick Guide to Operation ........................................................................................................27-28
Maintenance
Before Requesting Service ...........................................................................................................24
Care of your Microwave Oven ......................................................................................................25
Technical Specifi cation .................................................................................................................25
Panasonic Warranty .....................................................................................................................26
Cooking Guide
Microwave Recipe Techniques ................................................................................................29-31
Reheat .....................................................................................................................................32-34
Soups and Snacks ..................................................................................................................35-37
Fish and Shellfi sh ....................................................................................................................38-40
Poultry and Eggs .....................................................................................................................41-47
Meat ........................................................................................................................................48-54
Vegetables and Legumes ........................................................................................................55-61
Rice, Pasta and Noodles .........................................................................................................62-69
Cakes, Desserts and Slices ....................................................................................................70-74
Sauces and Extras ..................................................................................................................75-77
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– 2 –
Important Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when
using Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE. A microwave oven
should only be used if an inspection confi rms all of
the following conditions:
1. The grille is not damaged or broken.
2. The door fi ts squarely and securely and opens
and closes smoothly.
3. The door hinges are in good condition.
4. The metal plates of a metal seal on the door are
neither buckled nor deformed.
5. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS. Microwave radiation from
microwave ovens can cause harmful effects if the
following precautions are not taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g., fast food
foil containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless specifi cally allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in microwave
ovens. Baby bottles fi tted with a screw cap or a
teat are considered to be sealed containers.
10. This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have
been given supervision or instruction concerning
use of the appliance by a person responsible for
their safety.
11. Young children should be supervised to ensure
that they do not play with the appliance.
12. It is hazardous for anyone other than a
competent person to carry out any service or
repair operation that involves the removal of a
cover which gives protection against exposure to
microwave energy.
Important Instructions
WARNING—To reduce the risk of burns, electric
shock, fi re, injury to persons or excessive microwave
energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode
and should not be heated in the microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven, if it is not
working properly, or if it has been damaged or
dropped.
6. Do not store or use this appliance outdoors.
7. Do not immerse cord or plug in water.
8. Keep cord away from heated surfaces.
9. Do not let cord hang over edge of table or counter.
10. To reduce the risk of fi re in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
11. Do not remove outer panel from oven.
12. The appliances are not intended to be operated
by means of an external timer or separate
remote-control system.
13. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance
and possibly result in a hazardous situation.
Practical Hints:
1. For initial use of COMBINATION and GRILL, if
you see white smoke arise, it is not malfunction.
2. Exterior oven surfaces, including air vents on
the cabinet and the oven door will get hot during
COMBINATION and GRILL. Use care when
opening or closing door and when inserting or
removing food and accessories.
3. The oven has a heater situated in the top of the
oven. After using the GRILL and COMBINATION
functions,the ceiling will be very hot.
4. The accessible parts may become hot when
GRILL or COMBINATION is in use. Children
should be kept away.
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– 3 –
Important Safety Instructions
Installation and General Instructions
Circuits
Your microwave ovens should be operated on
a separate circuit from other appliances. The
voltage used must be the same as specifi ed on
this microwave oven. Failure to do this may cause
the power board fuse to blow, and/or food to cook
slower. Do not insert higher value fuse in the power
board.
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped
with a cord having an earthing wire with an earthing
plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy
will refl ect continuously throughout the oven if
no food or water is present to absorb energy.
This can lead to damage to the microwave oven
including arcing within the oven cavity.
2. If smoke is observed, press the STOP/RESET
Pad and leave door closed in order to stifl e any
fl ames. Disconnect the power cord, and/or shut
off power at the fuse or circuit breaker panel.
3. Do not dry clothes, newspapers or other materials
in oven. They may catch on fi re.
4. Do not use recycled paper products, unless the
paper product is labelled as safe for microwave
oven use. Recycled paper products may contain
impurities which may cause sparks and/or fi res
when used.
5. Do not use newspapers or paper bags for
cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from
food is transferred to the cooking container
and from the container to the Glass Tray. The
GlassTray can be very hot after removing the
cooking container from the oven.
8. Do not store fl ammable materials next to, on top
of, or in the oven. It could be a fi re hazard.
9. Do not cook food directly on 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. If glass tray is hot, allow to cool before cleaning
or placing in water.
12. During use the appliance becomes hot. Care
should be taken to avoid touching heating
elements inside the oven.
WARNING
a) The door seals and door seal areas should be
cleaned with a damp cloth. The appliance should
be inspected for damage to the door seals and
door seal areas and if these areas are damaged
the appliance should not be operated until it has
been repaired by a qualifi ed service technician
trained by the manufacturer.
b) It is dangerous for anyone other than a service
technician trained by the manufacturer to
perform repair service.
c) If the supply cord of this appliance is damaged,
it must be replaced by a qualifi ed service
technician with the special cord available only
from the manufacturer.
d) Before use, the user should check that whether
the utensils are suitable for use in microwave
ovens.
e) Liquids or other foods must not be heated
in sealed containers since they are liable to
explodeexplode, at the same time it should
avoid the boiling liquids splash.
f) Only allow children to use the oven without
supervision when adequate instructions have
been given so that the child is able to use the
oven in a safe way and understands the hazards
of improper use.
g) when the appliance is operated in the
combination mode, children should only use
the oven under adult supervision due to the
temperatures generated.
h) Children being supervised not to play with
appliance.
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– 4 –
13. When using the COMBINATION mode, never
place any aluminum or metal container directly
on the wire rack. Always insert a heat-proof,
glass plate or dish between the wire rack and the
aluminum container. This will prevent sparking
that may damage the oven.
14. It is recommended not to use the wire rack when
cooking in the MICROWAVE mode only.
15. During cooking, some steam will condense inside
and/or on the oven door. This is normal and safe.
Steam will disappear after the
oven has cooled
down
.
16. Do not leave the microwave unattended
while reheating or cooking food in disposable
containers made of plastic, paper or other
combustible materials, as these types of
containers can ignite if overheated.
Placement of Oven
1. The oven must be placed on a fl at, stable
surface, more than 85 cm above the fl oor. For
correct operation, the oven must have suffi cient
air fl ow. Allow 15 cm of space on the top of the
oven, 10 cm at the back, and 10 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. This oven is also designed for installation into a
wall cabinet, use the proper trim kit available from
a local Panasonic dealer. Follow all instructions
packed with the kit.
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. Do not boil eggs in their shell and whole hard-
boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the
eggs will explode.
4. Potatoes, apples, egg yolks, chicken wings,
whole squash and sausages are examples of
foods with nonporous skins. This type of food
must be pierced before cooking, to prevent
bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of hot liquid. To prevent this
possibility the following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in
the oven and halfway through cooking time.
d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at
the recommended power level. It is important
to ensure that meat and poultry are thoroughly
cooked.
7. COOKING TIMES given in the Cooking Guide
section are APPROXIMATE. Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used.
As you become familiar with the oven, you will be
able to adjust for these factors.
8. It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. If food is undercooked, it
can always be returned to the oven for further
cooking. If food is overcooked, nothing can be
done. Always start with minimum cooking times
recommended.
9. Extreme care should be taken when cooking
popcorn in a microwave oven. Cook for minimum
time as recommended by manufacturer. Use
the directions suitable for the wattage of your
microwave oven. NEVER leave oven unattended
when popping popcorn.
10. When heating food in plastic or paper containers,
check the oven frequently due to the possibility of
ignition.
11. The contents of feeding bottles and baby food jars
are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.
Installation and General Instructions
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– 5 –
Microwaves and How They Work
Cookware and Utensils Guide
Microwaves are a form of high frequency radio
waves similar to those used by a radio, including
AM, FM and CB. They are similar to a television
where the radio waves are converted to a picture on
the screen. However, microwaves are much shorter
than radio waves; approximately twelve centimetres
wave length. Electricity is converted into microwave
energy by the magnetron tube (which is the heart of
the microwave oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity through a small plastic
covered piece. The microwaves are converted to
heat in the food. The microwaves enter from the
outside of the food and travel through the food losing
half of their power every two to three centimetres.
Continued cooking to the centre occurs by
conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Refl ection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless
steel or epoxy-coated steel. This ensures that the
microwaves are kept inside the cavity and evenly
distributed throughout the food with the help of the
turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances
do not refl ect or absorb microwave energy, they are
ideal materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules
within the food to vibrate at an incredible rate
(2,450,000,000 times per second). Friction, created
by the vibration, produces heat energy which is
conducted throughout the food.
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE: Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested; heat one (1)
minute at P10. If the container is microwave
ovensafe (transparent to microwave energy), the
container should remain comfortably cool, the water
in glass measure should be hot. If the container is
hot, it has absorbed some microwave energy and
should NOT be used. This test cannot be used for
plastic containers.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins should
not be used for heating or cooking food. Freezer
wrap should not be used as it is not heat resistant
and may melt. Paper towel, greaseproof paper and
bake paper may be safely used for short periods of
time for covering or lining.
Glass, Ceramic and China
Heat-Resistant glass cookware is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls,
loaf dishes, covered casseroles, oblong baking
dishes, pie plates and round or square cake dishes.
Examples of this type of cookware are Pyrex® and
Corningware®.
Dinnerware can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to
microwave use for dinnerware and serving pieces. If
dinnerware is marked ovenproof, it frequently is safe
to use in the microwave oven. However, to be sure,
check by conducting microwave dish test previously
mentioned.
Several types of glassware and dinnerware are
not recommended for use in the microwave oven.
Do not use dishes with metallic trim or containers
with metal parts. Do not use cups or mugs with
glued on handles, as they may fall off with continued
heating. Do not use delicate glassware. Although the
glassware may be transparent to microwave energy
the heat from the food may cause the glassware to
crack.
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– 6 –
Cookware and Utensils Guide
(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 P10 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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– 7 –
Feature Diagram
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.
Oven Light:
Oven Light will turn on during cooking and also when door is opened.
NOTE:
The above illustration is for reference only.
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.)
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.
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.
Display
Window
Caution
Lable
Oven Air
Vents
Oven Air Vents
Hot Surface
Marking
Menu Label
Wire Rack
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– 8 –
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.
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.
SENSOR MENU CHOICE
Push then rotate the dial. Dial can be rotated in either direction
to select the Sensor Menus.
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.
Display Window
Power Level
Inverter
Display
Stage Display
Number (Time/
Weight/Menu)
Weight (
g
/k
g
)
Timer
(Second)
Child Safety
Lock Setting
Timer (Minute)
Wire Rack
Start
Micro Power
Grill
Defrost
Feature
Sensor
Feature
More/Less
Feature
F00039X90QP_OI.indd 8F00039X90QP_OI.indd 8 2012-6-11 13:46:412012-6-11 13:46:41
– 9 –
Control Panel
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.
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.
Display Window
Micro Power Pad
(pg.12)
Sensor Reheat Pad
(pg.18)
Sensor Cook Pad
(pg.17)
Inverter Melt&Soften
Pad (pg.20)
Grill Pad
(pg. 15)
Combination Pad
(pg. 16)
Auto Combi Pad
(pg.19)
More/Less Pad
(pg.17)
Inverter Turbo
Defrost Pad (pg.13)
Pecipe Store Pad
(pg.21)
Timer/Clock Pad
(pg.11, 23)
Stop/Reset Pad
Before cooking: One tap
clears all your instructions.
During cooking: One
tap temporarily stops the
cooking process. Another
tap cancels all your
instructions and colon or
time of day appears in the
Display Window.
Timer/Weight and
Sensor Menu Dial
(pg. 8)
Quick Min Pad
(pg.21)
F00039X90QP_OI.indd 9F00039X90QP_OI.indd 9 2012-6-11 13:46:412012-6-11 13:46:41
– 10 –
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. P7
Press Micro Power Pad four times.
(see page 12 for Micro Power chart)
4
Set Time
e.g. 1 minute 30 seconds
Rotate the Time/Weight Dial until the desired time appears in the display window.
Verify your selection(s) in the Display Window.
NOTE:
When cooking time is longer than 60 minutes, the time will appear in hours and minutes.
0 - 3 minute time counts up in 10 seconds. 3 - 8 minute time counts up in 30 seconds. 8 - 30 minute
time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.
5
Press
F00039X90QP_OI.indd 10F00039X90QP_OI.indd 10 2012-6-11 13:46:412012-6-11 13:46:41
– 11 –
To Set Clock
To Use Child Safety Lock
You can use the oven without setting the clock.
1
Press twice
Colon will blink in Display Window.
2
Enter Time of Day
Enter time of day using Time/Weight 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
minutes 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 cancel
To set
Colon or time of day is displayed Press 3 times. Display Window
or
Colon or time of day is displayedPress 3 times.Display Window
or
F00039X90QP_OI.indd 11F00039X90QP_OI.indd 11 2012-6-11 13:46:412012-6-11 13:46:41
– 12 –
To Cook/Reheat/Defrost by
Micro Power and Time
1
Select Power Level
Press Micro Power pad until your desired power level
appears in the Display Window. (see chart below)
Note: When selecting P10 on the fi rst stage, you can start from step 2.
2
Set Cooking Time
Select the cooking time by using the Time/Weight Dial.
(P10: up to 30 minutes, other powers: up to 90 minutes for a single stage)
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 pad. The maximum number of stages for cooking is 3. The
oven will beep twice between stages. (For further information, refer to page 22)
Micro Power:
The Micro Power Pad gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.
To select the correct power level for cooking different foods, refer to the chart below.
Press POWER LEVEL WATTAGE DISPLAY EXAMPLE OF USE
1x P10 1000 W
Boil water. Cook vegetables, rice, pasta and
noodles. Reheating.
2x P9 900 W Cook fresh fruits.
3x P8 800 W
Cook cakes, desserts. Heat milk.
4x P7 700 W
Cook pork, whole chicken and chicken pieces.
5x P6 600 W
Cook beef, lamb and eggs. Melt butter.
6x P5 500 W
Cook meatloaves. Melt chocolate.
7x P4 400 W Cook fi sh and seafood.
8x P3 300 W
Thaw foods. Cook christmas pudding, corned
beef,dried beans and peas.
9x P2 200 W
Simmer soups, stews and casseroles (less
tender cuts).
10x P1 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.
F00039X90QP_OI.indd 12F00039X90QP_OI.indd 12 2012-6-11 13:46:422012-6-11 13:46:42
– 13 –
To Defrost
To Defrost using Inverter Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the
food.
1
Set Weight
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed
in kilograms and tenths of a kilogram (0.1 k
g
~ 3.0 k
g
). For best results, the minimun recommended
weight is 0.2 k
g
.
2
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 P3 Power and time.
step 1 step 2 step 3
PressPress 8 times to select P3
(Deforst power level, refer to page 12)
Set time according to
chart on next page.
Press Rotate the Time/Weight Dial
F00039X90QP_OI.indd 13F00039X90QP_OI.indd 13 2012-6-11 13:46:422012-6-11 13:46:42
– 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 P3):
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.
F00039X90QP_OI.indd 14F00039X90QP_OI.indd 14 2012-6-11 13:46:422012-6-11 13:46:42
– 15 –
To Cook by
Grill and Time
There are three grill setting modes. (1-High, 2-Medium, 3-Low)
Directions for Grill Cooking:
There are three power levels for grill. When grilling, heat is radiated from the two heater. The oven door
must be kept closed to prevent cooking odours from spreading in the kitchen and so as not to waste energy.
The grill is especially suitable for thin slices of meat and seafood as well as bread and meals.
Preheating isn't required before grilling. Select Grill setting, set the time and start the oven. The food being
grilled should normally be turned over after half the grilling time. When the oven door is opened, the program
is interrupted. Turn the food over, place it back the oven, close the door and restart oven. While grilling, the
oven door can be opened at any time to check the food.
1
Select Grill Setting
Press Grill Pad until the desired level appears in the Display Window. (see below chart)
Press Display Type of Food
1x
Meat, Poultry pieces
2x
Seafood
3x
Garlic Bread, Toast
2
Set Cooking Time
Set the desired cooking time by using Time/Weight Dial. (max. 90 minutes)
3
Press
Cooking will start.
The time in the Display Window will count down.
F00039X90QP_OI.indd 15F00039X90QP_OI.indd 15 2012-6-11 13:46:432012-6-11 13:46:43
– 16 –
To Cook by
Combination and Time
There are three Combination setting modes. There is no need to set the Micro Power level and Grill Level.
Directions for Combinations Cooking:
The combination means that it is possible to combine the microwave and grill function for thawing, cooking,
and heating foods. It's a good way for roasting foods by combining microwave and grill effectively. It's
suitable for roasting poultry, meat and seafood. This function can ensure the foods cook evenly and retain
their crispness as well as browning of certain foods. Please turn over the foods when half of the cooking
time has elapsed, then continue cooking.
1
Select Combination Setting
Press Combination Pad until the desired level appears in the Display Window. (see below chart)
Press Display Type of Food
1x
Whole poultry
2x
Beef, Lamb
3x
Sea food, Puddings
2
Set Cooking Time
Set the desired cooking time by using Time/Weight Dial. (max. 90 minutes)
3
Press
Cooking will start.
The time in the Display Window will count down.
F00039X90QP_OI.indd 16F00039X90QP_OI.indd 16 2012-6-11 13:46:432012-6-11 13:46:43
– 17 –
To Cook Using
Sensor Cook
Sensor Cook allows you to cook foods without selecting times and power levels. The sensor detects the
heat and humidity generated by the food and cooks your food automatically.
Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic
wrap or a securely fi tting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure
seal cannot be achieved and inaccurate cooking may result.
1
Press and select desired menu number
Press the Sensor Cook Pad and turn the Sensor Menu Dail until the desired menu number appear in
the display window. (see the chart on next page)
Note:
For information on individual categories refer to each chapter in the cookbook section.
More/Less Pad :
Preferences for food doneness varies with each individual. After having used Sensor Cook a few times,
you may decide you prefer your food cooked to a different doneness. By using the More/Less Pad, the
Auto Sensor programmes can be adjusted to cook food for a longer or shorter time. Press More/Less
Pad before pressing Start Pad.
1 tap : More cooking with indication “+”
2 taps : Less cooking with indication “ -”
3 taps : Returns to average cooking result.
If you are satisfi ed with the result of the SENSOR COOK programme, you don’t have to use this pad.
2
Press
The menu number you have selected remains in the display window. Do not stop the oven or open the
door during this part of the cooking stage as inaccurate cooking may result. After the heat humidity is
detected by the SENSOR, the remaining time appears in the Display Window and begins to count down.
For best results, follow these recommendations:
1. The door should not be opened before the time appears in the Display Window.
2. Do not use plastic dishes as a secure seal cannot be achieved and inaccurate cooking may occur.
F00039X90QP_OI.indd 17F00039X90QP_OI.indd 17 2012-6-11 13:46:442012-6-11 13:46:44
– 18 –
To Cook Using
Sensor Reheat
Consult the following Recipe Chapters for Sensor
Cooking Instructions for Each Category on your oven.
For best results on Sensor Reheat, follow these recommendations:
1. Food being reheated should weigh between 125
g
and 1.0 k
g
. For foods weighing less than 125
g
and
more than 1.0 k
g
, use a manual micro power setting.
2. All foods must be previously cooked and at room or refrigerator temperature or frozen at -18°C for at
least 24 hours.
3. Foods should always be covered loosely, but completely, with plastic wrap. (Do not use any snap closing
lids.)
4. All foods should have a covered stand time of at least 3 to 5 minutes.
5. Do not reheat bread or pastry products (raw or uncooked), or beverages.
6. Do not use if oven cavity is warm (from previously cooked foods).
Menu Recommended Weight
Sensor Reheat 125
g
- 1.0 k
g
1 Vegetables 125
g
- 500
g
2 Frozen Veg. 125
g
- 1.0 k
g
3 Potatoes 125
g
- 1.0 k
g
4 Legumes 1 cup - 4 cups
5 Fresh Pasta 125
g
- 625
g
6 Dried Pasta 125
g
- 500
g
7 Noodles 150
g
- 800
g
8 Rice 1 cup - 2
1
/
2
cups
9 Risotto
1
/
2
cup - 3 cups
10 Fish 125
g
- 500
g
11 Curries 250
g
- 750
g
12 Chicken Pcs. 400
g
- 1.0 k
g
13 Desserts 375
g
- 1.5 k
g
If desired,
press More / Less Pad.
Press
After the heat and humidity is
detected by the SENSOR, the
remaining time appears in the
Display Window and begins
to count down.
Press
F00039X90QP_OI.indd 18F00039X90QP_OI.indd 18 2012-6-11 13:46:442012-6-11 13:46:44
– 19 –
To Cook Using
Auto Combi
This feature allows you to cook or reheat most of your favourite foods by setting the weight only. The oven
determines the Microwave power level and/or Combination setting, then the cooking time automatically.
Select the category of food and then just enter the weight. Do not include the weight of any added water or
the container weight.
1
Select Desired Menu number
Press the Auto Combi Pad until the desired menu number appears in the display Window. (see below
chart)
2
Select Desired Weight
Select the desired weight by turning the Time/Weight Dial until the desired food Weight appears in the
Display Window. (see below chart)
menu number menu Weight
14 Roast Chicken 250
g
500
g
750
g
1000
g
1500
g
2000
g
15 Roast Beef/Lamb 250
g
500
g
1000
g
1500
g
2000
g
2500
g
16 BBQ meat piecs 150
g
200
g
250
g
300
g
400
g
500
g
17 Reheat
Fried Food 100
g
200
g
300
g
400
g
500
g
600
g
18 Frozen
Pizza 200
g
250
g
300
g
350
g
400
g
500
g
Note:
For information on individual categories refer to each chapter in the cookbook section.
3
Press
Cooking time appears in the Display Window and begins to count down.
For best results, follow these recommendations:
1. If the temperature of the cavity is high, auto combi feature can not be used.
2. When you select an auto combi, symbols will appear in the display to show the cooking mode that will be
used and the accessories that are needed.
F00039X90QP_OI.indd 19F00039X90QP_OI.indd 19 2012-6-11 13:46:452012-6-11 13:46:45
– 20 –
To Use Inverter Melt&Soften
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.
1
Select Desired Menu number
Press the Inverter Melt&Soften Pad until the desired menu number appears in the display Window. (see
below chart)
2
Select Desired Weight
Select the desired weight by turning the Time/Weight Dial until the desired food Weight appears in the
Display Window. (see below chart)
menu number menu Weight
19 Melt Butter 50
g
100
g
150
g
200
g
250
g
300
g
20 Soften Cream Cheese 50
g
100
g
150
g
200
g
250
g
300
g
21 Soften Ice Cream 0.2 L 0.5 L 1.0 L 2.0 L — —
22 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 P4 power for melting and P3 power
for softening.
19. 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.
20. Soften Cream Cheese
Remove wrapper and place in a microwave safe
bowl/dish. Soften without cover.
21. Soften Ice Cream
Soften slightly without lid.
22. 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.
F00039X90QP_OI.indd 20F00039X90QP_OI.indd 20 2012-6-11 13:46:452012-6-11 13:46:45
– 21 –
To Use Recipe Store
This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to
preprogram your oven for a 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. Press.
Cooking time in the display
begins to count down.
Press once. 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.
To Use Quick Min Pad
1
Press
Press Quick Min pad until the desired cooking time (up to 10 minutes) appears in the display window.
Power Level is pre-set at P10.
2
Press
Cooking begins and the time will count down. At the end of cooking, 5 beeps sound.
Notes:
1. This feature allows you to set in 1 minute increments up to 10 minutes.
2. If desired, you can use other power levels. Select desired power level before setting cooking time.
3. After setting the time by Quick Min pad, you can not use Time/Weight Dial.
Set the desired cooking programme
or
F00039X90QP_OI.indd 21F00039X90QP_OI.indd 21 2012-6-11 13:46:452012-6-11 13:46:45
– 22 –
3-Stages Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [P7] 2 minutes, [Grill 1] 3 minutes and [Combination 2] 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 four times to
select “P7”.
5. Press twice to select
“Combination 2”.
3. Press once to select
“Grill 1”.
2. Set as 2 minutes using
Time/Weight Dial.
4. Set as 3 minutes using
Time/Weight Dial.
6. Set as 2 minutes using
Time/Weight Dial.
7. Press once. The time will count
down at the fi rst stage in the display
window.
F00039X90QP_OI.indd 22F00039X90QP_OI.indd 22 2012-6-11 13:46:462012-6-11 13:46:46
– 23 –
To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute
or 10 seconds timer or program delay start.
To Use as a Kitchen Timer
To Set Standing Time
To Set Delay Start
NOTES:
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display
Window will continue to count down.
2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to
prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in
the starting temperature could cause inaccurate results and/or food may deteriorate.
3. When using Standing time or Delay Start, it’s up to 2 Power stages.
Press once. Set desired amount of time.
(up to 90 minutes)
Press Start.
Time will count down
without oven operating.
Set desired amount
of standing time.
(up to 90 minutes)
Press Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
Press once.
Set the desired
cooking programme.
(see Page 12)
Press Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
Set the desired
cooking programme.
(see Page 12)
Set desired amount
of delay time.
(up to 90 minutes)
Press once.
F00039X90QP_OI.indd 23F00039X90QP_OI.indd 23 2012-6-11 13:46:462012-6-11 13:46:46
– 24 –
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.
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 “ ” 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.
F00039X90QP_OI.indd 24F00039X90QP_OI.indd 24 2012-6-11 13:46:462012-6-11 13:46:46
– 25 –
Care of your Microwave Oven
Note:
Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of the glass. A steam cleaner is not to be used.
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*: Microwave 4.5 A 1050 W
Heater 4.9 A 1160 W
Combination 8.2 A 1950 W
Power Requirement: (Maximum) 8.3 A 1960 W
Output*: Microwave 1000 W
Heater 1100 W
Outside Dimensions (W x H x D): 525 mm (W) x 310 mm (H) x 414 mm (D)
Oven Cavity Dimensions (W x H x D): 359 mm (W) x 247 mm (H) x 362 mm (D)
Overall Cavity Volume: 31 L
Glass Tray Diameter: Ø340 mm
Operating Frequency: 2450 MHz
Uncrated Weight: Approx. 13.2 k
g
Trim Kit
Model Number NN-TK612GSQP
Outside Dimensions (W x H): 596 mm (W) x 410 mm (H)
Cabinet Opening (W x H x D): 562 mm (W) x 395 mm (H) x 480 mm (D)
* IEC Test Procedure
Specifi cations subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the
identifi cation plate on the microwave oven.
F00039X90QP_OI.indd 25F00039X90QP_OI.indd 25 2012-6-11 13:46:462012-6-11 13:46:46
– 26 –
Panasonic Warranty
F00039X90QP_OI.indd 26F00039X90QP_OI.indd 26 2012-6-11 13:46:462012-6-11 13:46:46
– 27 –
Quick Guide to Operation
Feature How to Operate
To Set Clock
( page 11)
Press Twice Press once
Set time of day. (Max 12:59)
To Set/Cancel Child
Safety Lock
(
page 11)
To set
Press 3 times. Display
To cancel
Press 3 times. Display
To Cook/Reheat/
Defrost by Micro
Power and Time
Setting
(
page 12)
Select power.
Select cooking time.
To Cook by Grill and
Time Setting
(
page 15)
Select power.
Select cooking time.
To Cook by
Combination and
Time Setting
(
page 16)
Select power.
Select cooking time.
To Use Inverter
Turbo Defrost Pad
(
page 13)
Press once Select desired weight
To Cook using
“Sensor Cook”
Pads
(
page 17)
optional
Turn dail until desired
menu number appears.
Press once
To Cook using
“Sensor Reheat”
Pads
(
page 18)
optionalPress once.
F00039X90QP_OI.indd 27F00039X90QP_OI.indd 27 2012-6-11 13:46:512012-6-11 13:46:51
– 28 –
To Cook using “Auto
Combi” Pads
(
page 19)
Select the desired
menu number.
Select desired weight
To use “Inverter
Melt&Soften”
Pads
(
page 20)
Select the desired
menu number.
Select desired weight
To Cook using
“Recipe Store”
Pads
(
page 21)
Set the desired
cooking programme
Press Once
To set:
or
Press once
To start:
To Cook using
“Quick Min” Pads
(
page 21)
(up to 10 min.)
To Use as a Kitchen
Timer
(
page 23)
Press once Set time.
To Set Standing
Time
(
page 23)
Set time.Press once
Set the desired
cooking programme.
(see Page
12)
To Set Delay Start
(
page 23)
Set time.Press once
Set the desired
cooking programme.
(see Page
12)
Quick Guide to Operation
F00039X90QP_OI.indd 28F00039X90QP_OI.indd 28 2012-6-11 13:46:522012-6-11 13:46:52
– 29 –
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.
Key to Symbols Used in Recipes
Grill
Combination
Auto Menu
Sensor Cook
No symbol Microwave only
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it
is easier to add time to undercooked food. Once the
food is overcooked, nothing can be done. For each
recipe, an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of
poultry, it is a good idea to turn poultry over once to
ensure more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, steak or
chops. Rearrange pieces from the centre to the edge
of the dish.
Cooking in Layers
This microwave oven is not designed to cook more
than 1 layer of food. Cooking in 2 layers may not
always be successful, it takes longer and may be
uneven. You can successfully reheat two dinner
plates of food at one time but remember to increase
the reheating time and use a microwave warming
rack.
Piercing of Foods
Pierce the skin or membrane of foods 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.
F00039X90QP_CB.indd 29F00039X90QP_CB.indd 29 2012-6-11 11:37:192012-6-11 11:37:19
– 30 –
Microwave Recipe Techniques
Techniques for Preparation
Covering
Covering food minimizes the microwave cooking
time. Because microwave cooking is done with time
and not direct heat, the rate of evaporation cannot be
easily controlled. However, this can be corrected by
using different materials to cover dishes. Plastic wrap
is the best substitute for a lid as it creates a tighter
seal and so it retains more heat and steam. Wax
paper and paper towels hold the heat in but not the
steam. These materials also prevent splattering. Use
a paper towel, wax paper or no cover when steam is
not needed for tenderising.
Browning
Meats and poultry, when cooked longer than 10 to
15 minutes, will brown from their own fat. Foods
cooked for shorter periods of time can be aided with
the help of a browning sauce, worcestershire sauce
or soy sauce. Simply brush one of these sauces over
meat or poultry before cooking. Baked goods do not
need long cooking time and therefore, do not brown.
When cakes or cupcakes are iced, no one will notice
the visual difference. For cakes or cupcakes, brown
sugar can be used in the recipe in place of caster
sugar or the surface can be sprinkled with dark
spices before baking.
Standing Time
The moisture molecules continue to vibrate in
the food when the microwave oven has turned
itself off. After all, the molecules were vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves whether in or
outside your microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to fi nish cooking.
The amount of standing time varies with the size
and density of the food. In meat cookery, the internal
temperature will rise between 5 °C and 10 °C if
allowed to stand covered for ten to fi fteen minutes.
Casseroles and vegetables need shorter standing
time, but this time is necessary to allow foods to
complete cooking in the centre without overcooking
on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the fi rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, time are reduced considerably.
For example, a chicken which takes 1 hour to cook
in a moderate oven will take 15 to 20 minutes on P7
Power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to fi nish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
to two thirds, e.g. 1 cup (250 ml) should be reduced
to
1
⁄
2
cup (125 ml).
• Add more thickening such as fl our or cornfl our to
sauces and gravies if you do not reduce the liquid.
• Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
• Do not salt meats, poultry or vegetables before
cooking; otherwise, they will toughen and dry out.
• If one ingredient takes longer to cook than the
others, pre-cook it in the microwave oven fi rst.
Onion, celery and potato are examples.
• When cooking meat or vegetables, omit any oil or
fat that would have been used in a conventional
recipe for browning.
• Reduce leavening agents for cakes by one quarter
and increase liquids by one quarter.
• Biscuits require a stiff dough. Increase fl our by
about 20 percent. Substitute brown sugar for white
sugar and use biscuit recipes that have dark spices
or require icing. Because of the short cooking time,
biscuits don’t have time to brown. Chill dough for
half an hour before baking. This produces a crisper
biscuit. Bake biscuits on a glass tray lined with
greaseproof paper.
• Since microwaves penetrate foods about two
centimetres from the top, bottom and sides,
mixtures in round shapes and rings cook more
evenly. Corners receive more energy and may
overcook.
• Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on
a conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as 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.
F00039X90QP_CB.indd 30F00039X90QP_CB.indd 30 2012-6-11 11:37:202012-6-11 11:37:20
– 31 –
Microwave Recipe Techniques
Menu Planning for Microwave Cooking
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need
last minute cooking or attention at the same time.
The special features of microwave cookery make
it easy to serve meals with everything piping hot.
Cooking of some foods may be interrupted while you
start others, without harming the nutritional value or
fl avour of either.
A recipe which requires standing time can be
microwaved fi rst and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefl y before serving.
It does take some experience and time to cook with
confi dence. Microwaves are fast so you will have to
do some experimenting. You might fi nd you will use
your conventional range in conjunction with your
microwave oven. For example, while cooking the
roast in the microwave oven, you can be cooking the
vegetables and gravy on the range top. This can also
be done the other way around. Prepare your meals
as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices,
stock and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get
a bit behind time. Don’t worry. Dinner servings may
be suitably reheated on P7, 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 P10 for cooking times refer
to vegetables cooking chart on page 47. Remember,
if you increase the quantity of vegetables, increase
the cooking time. Fresh and frozen vegetables can
be mixed on a vegetable platter, but remember the
latter are not as dense as fresh vegetables, as they
have been blanched before freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Increasing & Decreasing Recipes
Increasing
• To increase a recipe from 4 to 6 servings, increase
each ingredient listed by half.
• To increase a recipe from 4 to 8 servings, double
each ingredient listed.
• For larger quantities of a recipe, a large dish should
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
• Make sure to cover, stir or rearrange food as
directed in the recipe and always check the food
during cooking.
• Increase standing times by 5 minutes per 500
g
.
• Use the same Power Level recommended in the
original recipe.
• Increase the cooking times by:
1
⁄
3
of original cooking
time for 6 servings; and an extra
1
⁄
2
of original
cooking time for 8 servings.
Decreasing
• To decrease a recipe from 4 to 2 servings, decrease
each ingredient listed by half.
• For small quantities, a small dish should be used.
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
• Use the same Power Level recommended in the
original recipe.
• Decrease the cooking times by
1
⁄
2
to
2
⁄
3
of the
original cooking time.
Cooking for One
• To decrease a recipe from 4 to 1 serving, quarter
each ingredient listed.
• A smaller dish should be used, making sure that the
dish is still large enough to prevent the recipe from
boiling over.
• Use the same Power Level recommended in the
original recipe.
• Quarter the original cooking times, then add extra
time, if needed.
• Make sure to cover, stir or rearrange food as
directed in original recipe and always check the
food during cooking.
Converting Recipes from Other Sources
When the recipe is written with a wattage different
than your oven, adjust the cooking time by
approximately 10% per 100 watts, e.g. 10 minutes
would be adjusted by 1 minute. Alternately, adjust
the power level by one level. If your wattage is
higher than the recipe: (1) Adjust time downward or
(2) Adjust power level downward. If your wattage is
lower than the recipe:
(1) adjust time upward or (2) adjust power level
upward (when possible).
F00039X90QP_CB.indd 31F00039X90QP_CB.indd 31 2012-6-11 11:37:202012-6-11 11:37:20
– 32 –
Reheat
Converting Recipes from Other Sources
One of the most common uses for a microwave
oven is to reheat food. Your Panasonic microwave
allows you to either reheat by placing food into
the oven and you choose the micro power level
and length of heating time or you may reheat
automatically by using the SENSOR REHEAT Pad
on your microwave. Following are some directions
for reheating pre-cooked foods from either frozen
refrigerator temperature or room temperature.
General rules for reheating foods by
Micro Power
• Many convenience foods contain heating
instructions on the packaging. It is best to follow
these instructions, being sure to check the wattage
of the oven they used and adjust the cooking time
if necessary (decrease cooking time by 10% for
every 100 watts more powerful your oven is).
• If package directions are not available, follow the
recommendations in the charts on the following
pages.
• All foods must be pre-cooked; raw foods will
not cook through during reheating times and if
consumed may cause illness.
• Do not reheat in foil containers, cans or plastic
containers as incorrect heating times will result.
Place foods into microwave safe bowls or onto
dinner-plates before heating.
• Most foods can be heated on P10 but consider if
the food is delicate in structure like baked custard
or you have a large quantity, a lower power level for
slightly longer may be gentler.
• Cover foods with plastic wrap if you require a
steamed effect or leave uncovered for a drier
surface, e.g. Crumbed foods.
Note: when cooking by Sensor Cook all food must
be covered.
• Stir or re-arrange foods during heating as this
will help food heat evenly. Stir after heating and
let stand for 2 to 3 minutes. Check temperatures
before adding extra heating time and ensure food is
hot. If food is not heated enough, consumption may
cause illness.
Caution:
Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
Reheating by Sensor Cook
(125
g
- 1.0 k
g
)
• Reheating by Sensor is suitable for pre-cooked
foods. There is a setting for frozen and refrigerator
temperature or room temperature foods. It is
suitable for casseroles, plated meals, soup, stews,
pasta dishes (except lasagne) and canned foods.
• Do not reheat bread or pastry products, raw
uncooked food or beverages on Sensor Reheat.
• Foods greater than 1 k
g
or smaller than 125
g
should be cooked by micro power and time.
• Follow general directions for heating as above.
• Cover foods securely with plastic wrap or a fi tted
lid, which dones not snap seal.
• During the heating time, the oven will ‘beep' and
prompt you to stir/rearrange the food. There is no
need to recover if not required.
• After heating, stir the food, check it is hot and allow
standing for 2 to 3 minutes.
To Operate:
Press Sensor Reheat Pad, then Press Start.
Reheat Fried Food by Auto Combi
(
100
g
- 600
g
)
• Suitable for reheating fried food, such as fried
chicken base, fried chicken wings and fried cakes
with meat.
• Place fried food on the wire rack, and place this on
the Glass Dish.
• Turn over when beep sounds.
• After heating, stir the food, check it is hot and allow
standing for 2 to 3 minutes.
To Operate:
Press Auto Combi Pad four times, turn the Weight
Dial to select desired weight, then Press Start.
Reheat Frozen Pizza by Auto Combi
(200
g
- 500
g
)
• Suitable for reheating frozen pizza either purchased
or home made.
• Remove pizza from packaging and place on the
wire rack, and place this on the Glass Dish.
• After heating, check it is hot and allow standing for
2 to 3 minutes.
To Operate:
Press Auto Combi Pad fi ve times, turn the Weight
Dial to select desired weight, then Press Start.
F00039X90QP_CB.indd 32F00039X90QP_CB.indd 32 2012-6-11 11:37:212012-6-11 11:37:21
– 33 –
Reheat
Reheating by Micro Power - Frozen Pre-cooked Foods
FROZEN ITEM
(Pre-cooked)
POWER
TIME
(in minutes)
SPECIAL INSTRUCTIONS
BREAD &
BAKED PRODUCT
Bread 1 slice
1 loaf
6 rolls
P7
P7
P6
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
) P3 5 - 7 Remove from container. Defrost on plate.
Muffi ns - 4 (400
g
)P71
1
⁄
2
- 2 Place onto paper towel lined plate.
Scones - 6 (400
g
)P61
1
⁄
2
- 2 Defrost on paper lined plate. Stand 2
minutes.
PIES
Fruit Pie (600
g
)P3
then
P7
5 - 7
5 - 7
Remove from foil container and place
uncovered into a pie dish.
Meat Pie (175
g
) P7 4 - 5 Place onto paper towel lined plate.
Pizza (350
g
) P10 5 - 7 Remove from package and place onto
paper towel or follow manufacturer’s
instructions.
FROZEN MEAL
Fish in Sauce (200
g
) P5 5 - 7 Pierce corner of bag. Heat on a plate.
Frozen Casserole
(500
g
)
P7 6 - 8 Pierce pouch.
Heat on a plate or bowl.
Lasagne (500
g
) P9 11 - 13 Remove from foil container, place into
serving dish.
Plated style dinner
(320
g
)
P5 8 - 10 Remove foil cover and replace with
plastic wrap.
Vegetables & Sauce
(in the bag) (500
g
)
P7 6 - 8 Pierce corner of bag. Heat on a plate.
MISCELLANEOUS
Chicken Pieces (500
g
)
Chicken Nuggets (12)
P7
P7
5 - 7
3 - 4
Place onto paper towel lined plate.
Croissants - 4 (200
g
) P3 1 - 1
1
⁄
2
Place onto paper towel lined plate.
Fish Fingers - 8
(200
g
)
P3
then
P10
2 - 4
2 - 3
Place onto paper towel lined plate.
Sausage Rolls (225
g
) P5 2 - 3 Place onto paper towel lined plate.
F00039X90QP_CB.indd 33F00039X90QP_CB.indd 33 2012-6-11 11:37:212012-6-11 11:37:21
– 34 –
Reheat
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 P10, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. P7 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.
Caution:
Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
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 P7. 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.
F00039X90QP_CB.indd 34F00039X90QP_CB.indd 34 2012-6-11 11:37:212012-6-11 11:37:21
– 35 –
Soups and Snacks
P
UMPKIN
S
OUP
Serves: 4
Ingredients:
1 k
g
pumpkin, chopped and peeled
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in 2-litre casserole dish.
Cover and cook on P10 for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on P10 for
10 minutes. Cool slightly. Purée pumpkin and liquid
in a blender or food processor. Pour into individual
serving dishes and garnish with chives.
To cook by Sensor Cook:
Prepare pumpkin as above cover with plastic wrap.
Refer to Potatoes directions on page 57.
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 P10
for 10 minutes. Add bok choy and cook on P10 for 2
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 P7 for 8 to 10
minutes.
HINT:
To reheat a single portion of soup. Place in a
microwave safe dish and cook on P7 for 2 to 3
minutes. Stir and serve.
T
OMATO
B
ACON
S
OUP
Serves: 4 to 6
Ingredients:
4 bacon rashers, chopped
1 onion, chopped
1 (840
g
) can tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper
Method:
Place bacon and onion in 4-litre casserole dish. Cook
on P10 for 3 minutes. Add remaining ingredients and
stir. Cook on P10 for 16 to 18 minutes, stirring once
during cooking. Purée in food processor or blender
and serve in individual soup bowls.
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 P10 for 8 to 10
minutes. Stir in chicken stock. Cover and cook on
P10 for 14 to 16 minutes. Purée soup mixture. Add
cream, stir and serve hot or cold in individual bowls.
To cook by Sensor Cook:
Place potatoes, leeks, thyme and pepper in a 4-litre
dish. Cover with plastic wrap. Refer to Potatoes
directions on page 57.
Pumpkin Soup
F00039X90QP_CB.indd 35F00039X90QP_CB.indd 35 2012-6-11 11:37:212012-6-11 11:37:21
– 36 –
Soups and Snacks
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 bowl with 1-litre of
water. Cover and allow soaking for 8 hours or overnight.
Remove rind from ham hock and discard. Cut meat
away from the bone and roughly chop. Reserve bone.
Drain peas and place into a 5-litre microwave safe
dish. Add ham bone, chopped ham, onion, thyme,
bay leaf and chicken stock. Cook uncovered on P10
for 15 minutes. Reduce power to P6 and cook for 15
minutes. Skim top of soup and cook on P6 for a further
30 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on P6 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.
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 laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
P10 for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on P10 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 P7 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 P10 for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
P
OTATO AND
C
ORN
S
OUP
Serves: 6 to 8
Ingredients:
6 rashers bacon, chopped
1 onion, thinly sliced
500
g
potatoes, peeled and diced
4 cups chicken stock
1 (420
g
) can creamed corn
2 tablespoons fl our, mixed with a little stock
1
⁄
2
teaspoon thyme
salt and pepper
Method:
Place bacon in a 4-litre dish. Cook on P10 for 2 to 3
minutes. Remove bacon from dish and set aside. Add
onion and potatoes to dish and cook on P10 for 8 to
10 minutes. Add stock and cook on P10 for a further
8 to 10 minutes. Blend fl our with 2 tablespoons of
stock and add to dish with corn, thyme and bacon.
Cook on P10 for 4 to 5 minutes. Stir halfway through
cooking. Season with salt and pepper.
S
WEET
P
OTATO AND
C
ORIANDER
S
OUP
Serves: 4 to 6
Ingredients:
1 onion, diced
1 teaspoon crushed garlic
1 teaspoon crushed chilli
1 teaspoon chopped ginger
1 k
g
sweet potato, peeled and chopped
1
⁄
2
teaspoon cumin
500 ml chicken stock
200 ml coconut milk
1 tablespoon chopped coriander
Method:
Place onion, garlic chilli, ginger, and sweet potato
into a 4-litre bowl. Cook covered on P10 for 10-12
minutes, stirring halfway through cooking. Stir in
cumin, chicken stock and coconut milk. Cook on P10
for 10-12 minutes, stirring halfway through cooking.
Add coriander and stir. Allow to cool slightly then
puree in a blender or food processor. Serve topped
with extra coriander and chilli.
Potato and Corn Soup
F00039X90QP_CB.indd 36F00039X90QP_CB.indd 36 2012-6-11 11:37:212012-6-11 11:37:21
– 37 –
Soups and Snacks
G
RILLED
C
HEESE ON
T
OAST
Serves: 1 to 2
Ingredients:
2 slices bread
butter for spreading
2 slices tasty cheese
Method:
Place bread on wire rack set on glass tray and
cook one side of bread on Grill 1 for 2 to 3 minutes.
Spread untoasted side with butter and top with
cheese slices. Cook on Grill 1 for 1 to 3 minutes.
S
PEEDY
N
ACHOS
Serves: 2 to 4
Ingredients:
1 (310
g
) can red kidney beans, drained
1 cup chilli salsa
200
g
packet corn chips
1 cup grated cheese
Method:
Mix kidney beans and salsa in a 1-litre dish. Place
corn chips in the base of a fl at dish. Pour sauce over
beans and top with grated cheese. Cook on P10 for
4 to 5 minutes.
Note: Chilli salsa can be substituted with your
favourite tomato relish.
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 P10
for 1 to 2 minutes. Add remaining ingredients, mix well
and cook on P10 for 4 to 5 minutes. Stir twice during
cooking. Allow to cool. Place in a bowl and serve with
drinks. Store in an airtight container once cool.
HINT:
TO MAKE CROUTONS:
Remove crusts from 3 slices of bread and cut into
cubes. Place in a pyrex bowl with 1 tablespoon of
butter and cook on P10 for 2 to 3 minutes.
HINT:
TO REHEAT A CROISSANT:
Wrap in paper towel and place on a dinner plate,
cook on P10 for 20 to 30 seconds.
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 P7
for 6 minutes stirring halfway through cooking. Mix
with fork, breaking up any large pieces of meat. Add
taco mix, tomato paste, chilli powder and kidney
beans. Cook on P7 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 P7 for 3 to 4 minutes.
S
TUFFED
P
OTATOES
Serve: 4
Ingredients:
4 (700
g
) potatoes, unpeeled
Method:
Pierce the skin of each potato several times with
a fork. Place potatoes evenly around a microwave
safe dinner plate. Cook on P10 for 8 to 10 minutes.
Set aside to cool slightly. Cut tops off potatoes and
reserve. Scoop out potato fl esh leaving a 1 cm thick
shell. Mash potato fl esh and mix with your choice of
fi lling. Pile back into potato shell. Replace top and
heat potatoes on P10 for 2 minutes.
Filling:
Corn & bacon
1 rasher bacon, fi nely chopped
125
g
creamed corn
1
⁄
4
cup grated cheddar cheese
1 green onion, fi nely sliced
Method:
Place bacon onto a microwave safe dinner plate.
Cover with paper towel and cook on P10 for 1
minute. Mix with remaining ingredients.
Tomato pesto
1
⁄
2
cup spreadable cream cheese
1
⁄
2
cup chopped sun-dried tomatoes
2 tablespoons pinenuts, roasted
2 tablespoons grated Parmesan cheese
2 tablespoons chopped basil
Method:
Mix together all ingredients.
F00039X90QP_CB.indd 37F00039X90QP_CB.indd 37 2012-6-11 11:37:212012-6-11 11:37:21
– 38 –
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, overlap thin fi llet ends to prevent
overcooking. Prawns and scallops should be placed
in a single layer.
Cover dish with plastic wrap. Cook on the power
level and the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns, fi sh fi llets or scallops.
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets 500
g
P4 8 to 10
Scallops (sea) 500
g
P4 6 to 8
Green Prawns medium size
(shelled and cleaned)
500
g
P4 7 to 9
Whole Fish
(stuffed or unstuffed)
500
g
to 600
g
P4 7 to 10
D
IRECTIONS FOR
C
OOKING
F
ISH BY
S
ENSOR
C
OOK (125
g
- 500
g
)
• 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 dish, with skin-
side down.
• Add butter, spices, herbs, or lemon juice to fl avour.
• Overlap thin edges of fi llets to prevent overcooking.
• Shield the eye and tail area of whole fi sh with small
amounts of aluminum foil to prevent overcooking.
• During the cooking time, the oven will ‘beep’ and
prompt you to turn over/rearrange.
• Allow large amounts of fi sh to stand for 3 to 5
minutes after cooking before serving.
To Operate:
Cover securely with plastic wrap. Press Sensor
Cook Pad and turn Sensor Menu Dial to select
Fish, then Start.
G
INGERED
W
HOLE
F
ISH
Serves: 2
Ingredients:
1 (700
g
) whole bream, cleaned
1 tablespoon sweet sherry
1
⁄
4
cup soy sauce
1 teaspoon minced ginger
3 green onions, sliced
1 tablespoon peanut oil
Method:
Place fi sh in a shallow casserole dish. Combine
sherry, soy sauce, minced ginger, spring onions and
peanut oil in a 1-litre jug. Pour sauce mixture over
fi sh. Cover and cook on P4 for 4 to 5 minutes. Turn
over and re-cover. Cook on P4 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on this page.
F
ISH
P
IE
Serves: 4
Ingredients:
500
g
new potatoes, unpeeled
500
g
marinara mix or mixed fi sh
1
⁄
2
onion
1 bay leaf
250 ml milk
2 tablespoons butter
2 tablespoons fl our
1
⁄
2
cup milk, extra
2 hard-boiled eggs, roughly chopped
2 tablespoons chopped parsley
1
⁄
2
cup grated cheese
1 teaspoon paprika
Method:
Wash potatoes and pierce skins with a fork, place
on a paper towel lined plate. Cook on P7 for 8 to
10 minutes. Set aside. In a 3-litre casserole dish
combine fi sh, onion, bay leaf and milk. Cook on P6
for 4 to 6 minutes, stirring halfway through cooking.
Strain and reserve milk, discard onion and bay leaf.
Place butter in a 1-litre jug and cook on P10 for 30 to
60 seconds, stir in fl our and slowly whisk in reserved
milk. Cook on P10 for 2 to 3 minutes, stirring halfway
through cooking. Stir in extra milk, eggs,parsley
and fi sh cook on P7 for 1 to 2 minutes. Pour into
a shallow casserole dish. Slice potatoes and layer
over fi sh mixture. Sprinkle with grated cheese and
paprika. Cook on P10 for 4 to 6 minutes.
F00039X90QP_CB.indd 38F00039X90QP_CB.indd 38 2012-6-11 11:37:212012-6-11 11:37:21
– 39 –
Fish and Shellfi sh
B
OUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons olive oil
2 onions, sliced
1 large leek, sliced
4 cloves garlic, crushed
425
g
can tomato pieces
1
⁄
2
cup tomato paste
4 cups hot fi sh stock
1
⁄
3
cup dry white wine
1 tablespoon fresh thyme leaves
1
⁄
2
teaspoon saffron powder
1 teaspoon chilli powder
freshly ground black pepper
salt
500
g
fi rm fi sh fi llets, chopped
500
g
green prawn meat, de-veined
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on P10 for 6 to 8 minutes. Stir
halfway through cooking. Add tomatoes , tomato
paste, fi sh stock, wine, thyme, saffron, and chilli
powder. Season with salt and pepper. Cook on P10
for 12 minutes. Add fi sh fi llets and prawns. Cook on
P10 for 7 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
When cooking fi sh, popping sounds may be heard.
This is due to moisture trapped between the fl esh,
particularly with oily fi sh such as salmon and
mackerel. This can be minimised when cooking if
the skin and fl esh is pierced serveral times with a
skewer.
S
ALMON
M
ORNAY
Serves: 4
Ingredients:
40
g
butter
1 onion, diced
1
⁄
4
cup fl our
1 tablespoon fresh parsley, chopped
pepper
1
⁄
2
teaspoon prepared mustard
1
1
⁄
2
cups milk
1 (440
g
) can salmon, de-boned
3
⁄
4
cup fresh bread crumbs
1
⁄
3
cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on P10
for 1 minute. Add fl our and cook on P10 for 1 minute.
Add parsley, pepper, mustard and gradually blend
in milk. Cook on P10 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 P10 power.
G
ARLIC
P
RAWNS
Serves: 2
Ingredients:
60
g
butter
1 teaspoon minced garlic
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 P10 for 30 to 50 seconds. Add lemon juice,
parsley and prawns. Cook on P6 for 5 to 7 minutes,
stirring halfway through cooking. Serve in individual
ramekins.
O
YSTERS
K
ILPATRICK
Serves: 2
Ingredients:
12 oysters in shell, opened
2 teaspoons lemon juice
2 teaspoons worcestershire sauce
salt and pepper
60
g
bacon, fi nely chopped
Method:
Place oysters in shell on a heatproof serving plate.
Sprinkle each oyster with lemon juice and sauce.
Season with salt and pepper. Sprinkle bacon over
each oyster. Place on wire rack set on glass tray and
cook on Grill 1 for 4 to 5 minutes.
Tip: Serve with triangles of buttered brown bread.
Bouillabaisse
F00039X90QP_CB.indd 39F00039X90QP_CB.indd 39 2012-6-11 11:37:222012-6-11 11:37:22
– 40 –
Fish and Shellfi sh
T
OMATO
B
ASIL
M
USSELS
Serves: 4
Ingredients:
1 k
g
fresh mussels
1
⁄
4
cup water
1 tablespoon olive oil
1 leek, sliced
1 clove garlic, crushed
1 (425
g
) can tomato pieces
1 tablespoon tomato paste
1
⁄
2
teaspoon oregano
2 tablespoons chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for
2 minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10 for
3 to 4 minutes. Add mussels. Cover and cook on P10
for 2 to 3 minutes. Serve immediately.
S
ALMON
S
TEAKS WITH
L
IME
B
UTTER
Serves: 4
Ingredients:
60
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 P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 38.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
350
g
fi sh fi llets
1
⁄
4
cup lemon juice
1 teaspoon black pepper
Method:
Place fi sh, lemon juice and cracked black pepper in a
1-litre casserole dish. Cook on P6 for 4 to 6 minutes.
Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 38.
For fi sh with a strong odour, eliminate the smell
after cooking by placing 600 ml of boiling water and
1 slice lemon in a large bowl, cook on P10 for 10
mins. Wipe out oven with a dry cloth.
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 teaspoon basil
pepper
chopped parsley
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
Seafood Marinara
F00039X90QP_CB.indd 40F00039X90QP_CB.indd 40 2012-6-11 11:37:222012-6-11 11:37:22
– 41 –
Poultry and Eggs
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry must be unstuffed. Tie legs together with
cotton string. Place on a microwave rack set in a
rectangular dish. Place poultry breast-side down:
turn over halfway through cooking. Cover with wax
paper to prevent splattering.
If the poultry is not cooked enough, return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature
to 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 500
g
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.
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
. See chart below.
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 P7 87 °C 10 to 15
Chicken (pieces) P7 87 °C 8 to 10
Turkey P7 87 °C 12 to 17
Duck P7 87 °C 10 to 15
Cooking Poultry Pieces by Micro Power
Cooking Whole Poultry by Micro Power
F00039X90QP_CB.indd 41F00039X90QP_CB.indd 41 2012-6-11 11:37:222012-6-11 11:37:22
– 42 –
Poultry and Eggs
If desired, brush chicken with butter, margarine, oil
or sauce before and during grilling. Basting helps
prevent chicken from drying out.
Place chicken skin-side down on rack onto the oven
tray.
Cook for times recommended in the chart. Halfway
through cooking, turn chicken skin-side up.
Season after cooking.
To test for desired cooking, cut into chicken.
Chicken should be white in colour, and juices should
be clear.
Poultry Chart for Combination Cooking
POULTRY
Combination Cooking
Cooking Directions
Combination
Setting
Cooking Time
Chicken
(up to 2.8 k
g
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Chicken Pieces
(1 to 1.5 k
g
)
Combination 1 10 – 12 min./500
g
Suitable for all pieces.
Turkey
(2 to 6 k
g
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Duck
(1.5 to 2.5 k
g
)
Combination 1 15 to 18 min./500
g
Pierce skin at 2 cm intervals.
Place on wire rack set on glass
tray, baste halfway through
cooking.
Directions for Cooking Poultry by Combination
Directions for Cooking Chicken Pieces by Combination
Wash poultry and pat dry. Season poultry as desired.
Whole poultry may be roasted stuffed or unstuffed.
Whole Roasting Chickens (1.0 k
g
to 2.8 k
g
):
Place chicken on wire rack set on glass tray. Shield
drumsticks with a strip of foil for the fi rst 30 minutes
of cooking. (Foil should not touch rack or oven walls,
as arcing may occur.)
Whole Duck (1.5 k
g
to 2.5 k
g
):
Pierce skin at 2 cm intervals with a fork to allow fat to
drain from duck. Place duck on wire rack set on glass
tray. Drain juices from dish once during cooking.
Whole Turkey (2 k
g
to 6 k
g
):
Place turkey on wire rack set on glass tray. Halfway
through cooking, shield tops of drumsticks with a
strip of foil. (Foil should not touch oven walls, as
arcing may occur.) Drain juice from dish once during
cooking.
To Cook by Manual Combination:
Multiply the ready to cook weight of the poultry by
the minimum recommended minutes per 500 grams.
Programme the Combination Setting and Time.
Press Start.
After cooking allow to stand, covered, for 10 minutes.
This stand time allows for easier carving and fi nishes
cooking. During stand time test for desired cooking.
Small poultry is cooked when juices run clear and the
drumsticks readily move up and down. Large poultry
should be checked with a meat thermometer inserted
in both thigh joints. If thermometer touches bone, the
reading may be inaccurate.
If poultry is undercooked,
cook a few more minutes at the recommended
Combination Setting.
F00039X90QP_CB.indd 42F00039X90QP_CB.indd 42 2012-6-11 11:37:222012-6-11 11:37:22
– 43 –
Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
S
ENSOR
C
OOK (400
g
- 1.0 k
g
)
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fi llets.
• Chicken pieces should be completely thawed
before cooking.
• Marinate chicken pieces before cooking for added
fl avour and colour.
• Arrange chicken pieces skin side down with thicker,
meatier portions towards the edge of dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘Turn over/Rearrange’. Remove the
plastic wrap completely from dish. There is no need
to re-cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Chicken Pcs., then press Start.
Roast Chicken by Auto Combi
(250
g
- 2.0 k
g
)
• It is suitable for roasting whole chicken.
• Chicken should be completely thawed before
cooking.
• Marinate chicken before cooking for added fl avour
and colour.
• May be marinated with gravy or vegetables.
• Place prepared chicken on a microwave safe and
heat proof dish.
• Turn over at the beep.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate:
Press Auto Combi Pad once, turn the Weight Dial
to select desired weight, then Press Start.
Cooking Eggs by Micro Power
boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61
g
eggs
4 tablespoons milk
pinch of salt
Method:
In 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 P6 for 2 to 2
1
⁄
2
minutes. Stir eggs and cook for further 2
1
⁄
2
to 3
minutes. Stand, covered, for 1 minute before serving.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 x 61
g
eggs
1
⁄
2
cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds. Break
egg into the water and with toothpick pierce the
egg yolk twice and egg white several times. Cover
dishes with plastic wrap and cook on P6 for 1 to 1
1
⁄
2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
F00039X90QP_CB.indd 43F00039X90QP_CB.indd 43 2012-6-11 11:37:222012-6-11 11:37:22
– 44 –
Poultry and Eggs
C
HICKEN
C
ACCIATORE
Serves: 4
Ingredients:
400
g
can tomatoes
1
⁄
4
cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 k
g
chicken drumsticks
1
⁄
4
red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
HINT:
After cooking whole poultry, cover with foil to retain
heat while fi nishing the remainder of the meal.
R
OAST
H
ONEY
D
UCK WITH
O
RANGE
S
AUCE
Serves: 4 to 6
Ingredients:
1.5 k
g
duck
3 tablespoons honey
1 tablespoon orange liqueur
1 tablespoon vinegar
Sauce:
2 oranges, juiced
grated rind of 1 orange
1
/
4
cup water
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon orange liqueur
Method:
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Place duck onto a glass dish.
Place into oven and cook on Combination 1 for 30 to
40 minutes. Brush the combined honey, liqueur and
vinegar over the duck and cook for a further for 10
minutes or until duck is golden brown. Stand while
preparing sauce.
To Cook Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on
P10 for 1
1
/
2
to 2 minutes.
Add vinegar and liqueur and cook on P10 for a
further 30 seconds. Pour sauce over duck, sprinkle
with rind and serve.
R
OAST
T
URKEY
Serves: 6 to 8
Ingredients:
2.5 k
g
turkey
60
g
butter
1 stick celery, fi nely sliced
1 small onion, fi nely chopped
2 small cooking apples,
peeled and grated
2 cups fresh breadcrumbs
2 tablespoons brandy
1 tablespoon parsley, fi nely chopped
1 egg
salt and pepper
2 tablespoons brandy, extra
1 tablespoon oil
lemon pepper or
seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on P10 for 30 to 40
seconds. Add celery, onion and apples and cook
on
P10 for 5 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture into
cleaned turkey.
Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with lemon
pepper or seasoned salt.
To Cook by Microwave:
Cook on P7 for 60 to 70 minutes. Stand covered for
10 minutes before serving.
To Cook by Combination:
Prepare turkey with stuffi ng as above. Place turkey
on wire rack with glass tray underneath. Cook
on Combination 1 for 60 to 75 minutes. Stand 15
minutes before serving.
Roast
T
urkey
F00039X90QP_CB.indd 44F00039X90QP_CB.indd 44 2012-6-11 11:37:222012-6-11 11:37:22
– 45 –
Poultry and Eggs
G
REEN
P
EPPERCORN
C
HICKEN
Serves: 4
Ingredients:
500
g
sliced 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:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
H
ONEY
M
USTARD
D
RUMSTICKS
Serves: 3 to 4
Ingredients:
1.3 k
g
chicken drumsticks
2 tablespoons worcestershire sauce
1
⁄
4
cup honey
1 tablespoon seeded mustard
1 teaspoon curry powder
Method:
Place drumsticks into a shallow casserole dish. Mix
together the remaining ingredients and combine with
the drumsticks. Marinate for at least 2 hours in the
refrigerator. Cook on P7 for 18 to 20 minutes, turning
halfway through cooking. Serve with boiled rice or
noodles.
L
EMON
P
EPPER
C
HICKEN
W
INGS
Serves: 4
Ingredients:
1
/
3
cup lemon juice
1
/
4
cup olive oil
2 cloves garlic, crushed
1 teaspoon whole grain mustard
2 tablespoons chopped parsley
1 teaspoon cracked black peppercorns
1 k
g
chicken wings
Method:
Combine fi rst six ingredients. Place chicken in a fl at
dish and pour over remaining combined ingredients.
Marinate over night or for at least three hours.
Arrange marinated chicken on wire rack on glass
tray. Cook on Grill 1 for 30 to 35 minutes, turning
once during cooking.
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 P10 for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot, 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 P6
for 18 to 20 minutes.
C
HICKEN
B
URRITOS
Serves: 4 to 6
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
1 (35
g
) packet taco seasoning mix
500
g
chicken tenderloins, diced
425
g
can red kidney beans, drained
1
⁄
2
cup tomato paste
1
⁄
2
cup water
1 cup grated cheese
10 tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole
dish. Cook on P10 for 2 minutes.Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on P7 for 16 to 18 minutes, stirring twice during
cooking. Serve in warmed tortillas topped with grated
cheese.
F00039X90QP_CB.indd 45F00039X90QP_CB.indd 45 2012-6-11 11:37:232012-6-11 11:37:23
– 46 –
Poultry and Eggs
C
HICKEN
R
OLLS WITH
H
ONEY
M
USTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoon fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French mustard
1 tablespoon honey
10
g
butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some green onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on P7 for 16 to 20
minutes, turning halfway through cooking.
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
1 tablespoon ground black pepper
chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on P10
for 1 minute. Set aside. Place oil, rice and garlic in
a large microwave safe bowl. Cook covered on P10
for 1 minute. Add 2 cups of boiling chicken stock,
cook on P10 for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve topped
with extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 k
g
) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
• 1 chicken maryland will make 1 cup of diced
cooked chicken.
H
ONEY
S
ESAME
D
RUMSTICKS
Serves: 4
Ingredients:
1 k
g
chicken drumsticks
1 teaspoon garlic, chopped
1 teaspoon chopped ginger
1
⁄
4
cup soy sauce
1
⁄
4
cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 43.
C
HICKEN
W
INGS IN
L
EMON
S
AUCE
Serves: 4 to 6
Ingredients:
1 k
g
chicken wings
1
⁄
4
cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
1
⁄
4
cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on P7 for 15 to 20 minutes. Serve hot
with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 43.
Chicken Wings in Lemon Sauce
F00039X90QP_CB.indd 46F00039X90QP_CB.indd 46 2012-6-11 11:37:242012-6-11 11:37:24
– 47 –
Poultry and Eggs
C
OQ
A
U
V
IN
Serves: 4 to 6
Ingredients:
750
g
chicken thigh fi llets, diced
4 rashers bacon, chopped
8 baby onions, peeled
2 cloves garlic, crushed
1
⁄
2
cup white wine
1
1
⁄
2
cups chicken stock
1
⁄
4
cup tomato paste
300
g
button mushrooms
1 tablespoon plain fl our
Method:
Place chicken, bacon, onions and garlic in a 3-litre
casserole dish cook on P10 for 8 to 10 minutes. Add
remaining ingredients except fl our cook on P6 for 20
to 25 minutes, stirring halfway through cooking. Mix
fl our with two tablespoons water and stir into chicken
mixture. Cook on P10 for 2 to 3 minutes. Serve with
rice or crusty bread.
C
HICKEN AND
P
OTATO
C
ASSEROLE
Serves: 4
Ingredients:
1 cooked BBQ chicken
500
g
potatoes, peeled and thinly sliced
1
1
⁄
4
cups water
30
g
butter
1 onion, fi nely chopped
1 clove garlic, crushed
2 tablespoons plain fl our
1 cup chicken stock
2 teaspoon french mustard
1
⁄
2
cup cream
3
⁄
4
cup grated tasty cheese
paprika
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on P10 for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in a 4-cup
glass jug and cook on P7 for 40 seconds. Add onion
and garlic to jug and cook on P10 for 1 to 2 minutes.
Add fl our and stir. Gradually add stock and blend to
a smooth paste. Cook on P10 for 2 to 3 minutes. Stir
every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on P7 for 4 to 6 minutes. Serve
with vegetables.
C
HICKEN
C
URRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500
g
chicken fi llets, sliced
1 tablespoon fi sh sauce
1 tablespoon brown sugar
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 to 3 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring
once during cooking. Add fi sh sauce, brown sugar,
vegetables and coconut milk. Stir well. Cover and cook
on P10 for 4 to 6 minutes. Serve with Jasmine rice.
S
PICY
C
HICKEN
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, fi nely chopped
1 clove garlic, crushed
1 teaspoon fi nely grated root ginger
2 teaspoons ground coriander
1
⁄
2
teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli powder
3 tablespoons vinegar
1 k
g
chicken breast fi llets, cut into strips
1 cup chicken stock
1
⁄
4
cup coconut cream
Method:
Place onion, garlic and ginger in a 3-litre dish and
cook on P10 for 2 to 3 minutes. Add spices and
vinegar to onion mixture and cook on P10 for 1 to
2 minutes. Add chicken and stock to onion mixture
and cook on P6 for 10 to 15 minutes , stirring 2 to 3
times. Before serving, stir through coconut cream.
Heat for 1 to 2 minutes on P6. Serve with rice,
pappadums and sambals.
Spicy Chicken Curry
F00039X90QP_CB.indd 47F00039X90QP_CB.indd 47 2012-6-11 11:37:242012-6-11 11:37:24
– 48 –
Meat
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 500
g
.
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 using Micro Power
Cooking Less-Tender Cuts of Meat by Microwave Power
Cooking Meat by Microwave Power
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 500
g
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
Rare
Medium
Well
Pot Roast
P6
P6
P6
P2
10 to 12
12 to 14
14 to 16
25 to 30
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
P7
P7
P7
11 to 13
11 to 13
4 to 5
Lamb
Medium
Well
P6
P6
8 to 10
12 to 14
F00039X90QP_CB.indd 48F00039X90QP_CB.indd 48 2012-6-11 11:37:242012-6-11 11:37:24
– 49 –
Meat
Season roast as desired, but add salt after cooking.
Salt can be used for cooking Pork crackling.
Beef, Pork and Lamb Roasts:
Place fat-side down on wire rack with the glass tray
underneath to catch drips. Place pork rib roasts, rib
tips down on wire rack. Shield thin ends, cut edges
and bony areas to prevent overcooking. To shield,
place a thin strip of foil over top cut edges of roast.
Cover tapered thinner section of roast with a small
square of foil. (Foil should not touch sides of the
oven, as arcing may occur.) Remove foil halfway
through cooking time. Always turn meats over
halfway through cooking.
Canned Ham (1.5 k
g
to 2.5 k
g
):
Place on wire rack set on glass tray. Shield top cut
edge with a 4 cm wide strip of foil. Fold foil over top
cut edge and down the sides. (Foil should not touch
oven sides, as arcing may occur.)
Pot Roast (1.2 k
g
to 1.75 k
g
):
Place meat, vegetables and seasonings in large oven
proof casserole dish. Cover with a lid. If desired, the
pot roast may be cooked in an oven cooking bag.
Directions for Cooking Meats by Combination
Meat Chart for Combination Cooking
Prepare the oven cooking bag according to package
directions. Do not use wire or metal twist-ties. Use
the nylon ties provided, or use a piece of cotton
string or a strip cut from the oven bag. Place bag in
oven proof casserole dish. Place dish on glass tray.
Cook on Combination 3.
To Cook by Manual Combination:
Multiply the weight of the meat by the minimum
recommended minutes per 500
g
. Cook quality
meat roasts on Combination 2 using the times in the
following chart.
As with Microwave cooking, roasts cooked by
Combination will continue to cook during the
stand time. During stand time check the internal
temperature of the roast using a Microwave or
conventional thermometer. The thermometer should
not touch bone or fat. If it does, the reading could
be inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook a few
more minutes at the recommended Combination
Setting.
Stand 10 to 15 minutes before carving.
MEAT
Combination Cooking
Combination Setting Cooking Time
BEEF ROASTS
Rib, Boneless Rib, Top Sirloin
Rare
Medium
Well
Rump, Eye of Round
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (1
1
/
2
to 2 k
g
) Chuck
Turn meat over after 1 hour of cooking)
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 2
Combation 1
Combation 1
12 to 14 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 15 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 14 min./500
g
16 to 18 min./500
g
1
1
/
2
to 2 h total
1
1
/
2
to 2 h total
PORK ROASTS Combation 2 15 to 16 min./500
g
LAMB ROASTS Combation 2 13 to 15 min./500
g
MEATLOAVES Combation 1 25 to 30 min./500
g
CASSEROLES Combation 1 30 to 40 min./1000
g
F00039X90QP_CB.indd 49F00039X90QP_CB.indd 49 2012-6-11 11:37:252012-6-11 11:37:25
– 50 –
Meat
C
OOKING
C
URRIES BY
S
ENSOR
C
OOK
(250
g
- 750
g
) (Weight of only meat)
• See chart below for quantities to use.
• Cut meat and vegetables into even size pieces.
• Place curry paste, meat, onion and hard vegetable
into a suitable size casserole dish, do not use
plastic dishes. Cover securely with plastic wrap.
Select curries then Start.
• When the oven beeps add remaining ingredients
including liquid and continue to cook, uncovered by
pressing Start.
• At the end of cooking time, allow to stand for 5-10
minutes.
To Operate:
Cover securely with plastic wrap. Press Sensor
Cook Pad and turn Sensor Menu Dial to select
Curries, then Start.
Roast Beef/Lamb by Auto Combi
(
250
g
- 2.5 k
g
)
• It is suitable for roasting beef and lamb in pieces.
• Meat may be cooked marinated with gravy or
vegetables.
• Place prepared beef/lamb on wire rack, with a
shallow dish underneath to collect drips.
• Turn over at the beeps.
To Operate:
Press Auto Combi Pad twice, turn the Weight Dial
to select desired weight, then Press Start.
BBQ Meat Piece by Auto Combi
(150
g
- 500
g
)
• Suitable for roasting different kinds of meat skewers.
• Cut the meat into thin pieces and marinate them
with sauce for about 15-20 minutes, then string
them together. Arrange the skewers on the high
wire rack.
• Place the high wire rack on the Glass Dish and
place the ensemble on the base of the oven.
• During cooking the oven will beep to prompt you to
turn the skewers,
To Operate:
Press Auto Combi Pad three times, turn the Weight
Dial to select desired weight, then Press Start.
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 P10 for 2 to 3 minutes. Add the beef and
cook on P10 for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on P10 for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
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 P10 for 6 minutes. Add
tomato puree and beef stock and stir, cook on P6
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on this page.
General Guide to Curries for Sensor Cook
Serves Weight of meat Amount of liquid
(coconut milk, stock)
Weight of hard
vegetables
2 250
g
375 ml 200
g
4 500
g
500 ml 400
g
6 750
g
750 ml 600
g
F00039X90QP_CB.indd 50F00039X90QP_CB.indd 50 2012-6-11 11:37:252012-6-11 11:37:25
– 51 –
Meat
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 P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on page
50.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on P10 for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1
⁄
2
teaspoon paprika
500
g
lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on P10 for 1 to 2 minutes. Add tomato
paste and paprika. Cook on P10 for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on P6 for 25 to 30 minutes, stirring halfway
through cooking. Mix fl our with 2 tablespoons of
water and stir into goulash mixture. Cook on P10
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
R
OAST
B
EEF
Serves: 6
Ingredients:
2 k
g
roast beef
seasoned fl our
Method:
Place beef on wire rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned fl our.
To Cook by Combination:
Cook on Combination 1 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
100
g
onion, chopped
1 teaspoon minced garlic
200
g
diced potatoes
500
g
beef, diced
2
g
carrots, diced
1
⁄
3
cup tomato paste
1 cups beef stock
100
g
whole button mushrooms
1
⁄
4
cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook
on P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined.
Cover and cook on P10 for 8 minutes. Stir and cook
on P4 for 28 to 30 minutes. Add mushrooms and
frozen peas. Stir cook on P4 for 14 to 15 minutes.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon
6 pickling, onions
2 teaspoon minced garlic
1
⁄
4
cup red wine
125 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 mushrooms in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 10 to 15 minutes. Stir and cook on P6 for
25 to 30 minutes. Stir and add mushrooms halfway
through cooking
F00039X90QP_CB.indd 51F00039X90QP_CB.indd 51 2012-6-11 11:37:252012-6-11 11:37:25
– 52 –
Meat
Rack of Lamb
B
ARBECUED
M
ARINATED
S
PARE
R
IBS
Serves: 4
Ingredients:
1 k
g
pork spare ribs
3
⁄
4
cup fruit chutney
3
⁄
4
cup tomato sauce
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs
covered on P7 for 20 to 25 minutes, turning once
during cooking.
P
EPPER
P
OT
B
EEF
Serves: 4
Ingredients:
1 teaspoon minced garlic
1 red capsicum, sliced
400
g
can tomatoes
425
g
can tomato puree
750
g
cubed beef
1
⁄
4
cup tomato paste
1 tablespoon worcestershire sauce
1 teaspoon cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 15 minutes. Stir, cook on P6 for 25
minutes. Serve with boiled or steamed rice.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean diced lamb
400
g
can tomato pieces
2 tablespoon 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 onion and oil in a 3 litre dish. Cover and
cook on P10 for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on P7 for 10 minutes. Stir. Cook on P7 for a further
10 minutes. Add the rice and chicken stock and cook
covered on P5 for a further 30 minutes or until the
rice is tender. Stir in yoghurt, season with pepper
and serve.
R
ACK OF
L
AMB
Serves: 4
Ingredients:
2 racks lamb
(approx. 450
g
each)
2 cloves garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on wire rack set
on glass tray. Sprinkle with rosemary. Cook on
Combination 2 for 20 to 25 minutes, turning halfway
through cooking. Stand for 5 minutes before serving.
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 P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
F00039X90QP_CB.indd 52F00039X90QP_CB.indd 52 2012-6-11 11:37:252012-6-11 11:37:25
– 53 –
Meat
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7 k
g
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
3 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 P10 for 10 minutes. Turn meat, cover
and cook on P3 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 P3.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
1
/
2
teaspoon salt
1
/
2
teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
1
/
3
cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Add pasta and
cook on
P10 for 8 to 10 minutes. Stand covered for 5
minutes. Drain. Place sausages in a 3-litre casserole
dish. Cover and cook on
P10 for 4 to 6 minutes.
Drain, slice into 3 cm pieces. Set aside. Place onion
and capsicum in a large casserole dish. Cover and
cook on
P10 for 4 to 6 minutes. Stir in pasta, sliced
sausages, tomato purée, salt and pepper, herbs
and half the Parmesan cheese. Cover and cook
on Combination 3 for 20 minutes. Remove lid, stir,
sprinkle over remaining Parmesan cheese. Cook as
above for a further 15 minutes.
L
ASAGNE
Serves: 4 to 6
Ingredients:
Meat Sauce:
500
g
minced beef
2 small onions, chopped
1 clove garlic, chopped
1 (425
g
) can tomato purée
1 cup beef stock
1
⁄
4
cup chopped basil
1 tablespoon cracked black pepper
Cheese Sauce:
80
g
butter
1
⁄
4
cup fl our
500 ml milk
1
⁄
2
cup grated cheese
1
⁄
2
cup Parmesan cheese
12 lasagne sheets, cooked
1
⁄
2
cup extra grated cheese
Method:
Meat Sauce:
Combine all meat sauce ingredients in 4-litre
casserole dish. Cook on P7 for 30 to 35 minutes,
stirring several times during cooking. Set aside.
Cheese Sauce:
Melt butter in 2-litre jug on P10 for 30 to 40 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add grated cheese and Parmesan cheese.
Cook on P10 for 50 to 60 seconds. Spoon quarter
of the meat sauce into the base of 25 x 25 cm deep
casserole dish. Top with three lasagne sheets. Spoon
another quarter of meat sauce over the lasagne
sheets and spread with cheese sauce. Continue with
remaining ingredients. Top with meat and cheese
sauce. Sprinkle with extra cheese and cook on P7
for 20 to 25 minutes.
Corned Beef
F00039X90QP_CB.indd 53F00039X90QP_CB.indd 53 2012-6-11 11:37:252012-6-11 11:37:25
– 54 –
Meat
S
PAGHETTI
M
EAT
S
AUCE
Serves: 4 to 6
Ingredients:
500
g
minced beef
1 onion, chopped
1 teaspoon minced garlic
1 (425
g
) can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 teaspoon minced garlic
1 teaspoon paprika
750
g
rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
200
g
sliced mushrooms
1
⁄
3
cup sour cream
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cook on P7 for 7 to 9 minutes, stirring
once during cooking. Add mushrooms. Stir and cook
on P7 for 3 to 4 minutes. Stir through sour cream.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
500
g
rump steak sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
1
⁄
4
cup Hoisin sauce
1
⁄
4
cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. In 1-cup jug,
combine soy sauce, Hoisin sauce and sweet chilli.
Add to meat mixture. Cook on P10 for 3 to 4 minutes.
Add the vegetables, cover and cook on P10 for 3 to 5
minutes, stirring halfway through cooking. Let stand
for 5 minutes before serving.
S
EASONED
R
OAST
L
AMB
Serves: 4 to 6
Ingredients:
1.6 k
g
lamb leg
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb on a rack in a 3 litre dish. Brush with
mustard and sprinkle with rosemary. Cook on
Combination 2 for 27 minutes. Turn over. Cook on
Combination 2 for 27 minutes. Cover, Set timer for
10 minutes and allow to stand.
C
HILLI
B
EEF
Serves: 4
Ingredients:
500
g
topside beef mince
1 teaspoon minced garlic
1 (35
g
) packet chilli seasoning mix
1 (400
g
) can tomato purée
1 (440
g
) can kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on P10 for 17 to 19 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
Seasoned Roast Lamb
F00039X90QP_CB.indd 54F00039X90QP_CB.indd 54 2012-6-11 11:37:262012-6-11 11:37:26
– 55 –
Vegetables and Legumes
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 P10 according to time recommended in the
chart. 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.
Cooking Fresh Vegetables by Micro Power
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on P10 power for best results. Weights given are trimmed weights.
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING
TIME
(in minutes)
on P10
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 k
g
)
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
14 to 18
Broccoli 250
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 8
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 k
g
)
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
6 to 8
Pumpkin 500
g
Peeled and cut into uniform pieces with
1
⁄
4
cup
water in covered dish.
7 to 9
Spinach/Silver Beef 250
g
Remove stem, cut leaves into small pieces.
Cook with
1
⁄
4
cup water in covered dish.
4 to 6
Sweet Potato 500
g
In serving size pieces with 2 tablespoons water in
covered dish.
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
F00039X90QP_CB.indd 55F00039X90QP_CB.indd 55 2012-6-11 11:37:262012-6-11 11:37:26
– 56 –
Vegetables and Legumes
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 P10 according to directions given
in chart. Vegetables should be cooked covered with
Cooking Frozen Vegetables by Micro Power
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.
Cooking Frozen Vegetables by Micro Power
VEGETABLE QUANTITY COOKING PROCEDURE
APPROX.
COOKING TIME
(in minutes) on P10
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
Place hot tap water in 4-litre dish. Bring hot water to the boil on P10 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 Dried Beans and Peas by Micro Power
ITEM CONTAINER
AMOUNT OF
HOT WATER
APPROX. TIME TO
BOIL HOT WATER
on P10 (in minutes)
COVERED
TO COOK BEANS
on P3
(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 20 to 25
Split Peas or
Lentils (250
g
)
4-litre dish 2 litres 10 to 12 25 to 30
Beans (250
g
)
Soaked overnight
4-litre dish 2 litres 10 to 12 25 to 30
Cooking Dried Beans or Peas by Micro Power
F00039X90QP_CB.indd 56F00039X90QP_CB.indd 56 2012-6-11 11:37:262012-6-11 11:37:26
– 57 –
Vegetables and Legumes
C
OOKING
F
ROZEN
V
EGETABLES BY
S
ENSOR
C
OOK (125
g
- 1.0 k
g
)
• Suitable for all types of frozen vegetables.
• Place in a suitable size dish. Do not use plastic
dishes.
• Best results are achieved if large quantities are
placed in a single layer.
• Add 1 tablespoon to
1
⁄
4
cup water to vegetables, if
desired.
• Butter, herbs etc. may be added before heating, but
do not add salt until serving.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
prompt you to stir/rearrange vegetables.
• At the end of the cooking time, stir vegetables and
let stand, covered, for 2 to 3 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Frozen Veg., then Start.
C
OOKING
L
EGUMES BY
S
ENSOR
C
OOK
(1 cup - 4 cups)
• Suitable for cooking chickpeas, split peas dried
beans and peas and brown rice.
• Cover legumes with cold water and soak overnight,
drain.
• Place legumes and boiling water into an appropriate
sized dish. (See table for quantities)
Amount of
Legumes
Amount of
Boiling Water
Dish Size
1 cup 3 cups 2 litre
2 cups 4 cups 3 litre
3 cups 6 cups 4 litre
4 cups 8 cups 4 litre
• Cover securely with plastic wrap.
• Anytime during cooking the oven will beep and
prompt you to stir. Remove covering.
• At the end of cooking time, allow legumes to stand
for 5 minutes if required.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Legumes, then Start.
C
OOKING
V
EGETABLES AND
R
OOT
V
EGETABLES BY
S
ENSOR
C
OOK
Vegetables
(125
g
- 500
g
by Sensor Cook)
• Suitable for cooking all types of leaf, green and soft
varieties of vegetables, including broccoli, squash
caulifl ower, cabbage, asparagus, beans, celery,
zucchini, spinach, capsicum or a mixture of these.
• All vegetables should be trimmed or prepared and
cut into evenly sized pieces.
• Add 1 tablespoon to
1
⁄
4
cup of water to vegetables if
dehydrated or a softer cooked texture is desired.
• Place in a suitable size dish.
• Butter, herbs, etc., may be added before heating,
but do not salt vegetables until serving.
• Cover dishes securely with plastic wrap.
• At the completion of heating, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Vegetables, then Start.
Potatoes
(125
g
- 1.0 k
g
by Sensor Cook)
• Suitable for cooking root vegetables such as
potatoes, sweet potatoes, pumpkin, onions, swede,
carrots, turnip and beetroot.
• All vegetables should be trimmed or prepared and
cut into even sized pieces.
• Add 1 tablespoon to
1
⁄
4
cup of water to vegetables if
dehydrated or a softer cooked texture is desired.
• Place into an appropriate size dish and cover
securely with plastic wrap.
• If desired, butter, herbs etc. may be added but do
not add salt until after cooking.
• During the cooking time, the oven will ‘beep’ and
prompt you to stir/rearrange the vegetables.
• At the completion of cooking, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Potatoes, then Start.
F00039X90QP_CB.indd 57F00039X90QP_CB.indd 57 2012-6-11 11:37:272012-6-11 11:37:27
– 58 –
Vegetables and Legumes
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml can coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on P7 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250
g
cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
1
⁄
2
cup lemon juice
2 teaspoons sugar
1
⁄
2
cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain.
Place chickpeas and boiling water into a 3-litre dish
and cook on P7 for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
L
ENTIL
H
OT
P
OT
Serves: 4 to 6
Ingredients:
900
g
New potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
415
g
can diced tomatoes
1 cup vegetable stock
2 tablespoon tomato paste
3
⁄
4
cup red lentils, washed
1
⁄
2
cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on Potatoes or P7 for 10 to 12 minutes.
Set aside. Place onion, carrot, celery and garlic into
a 3 litre dish. Cook on P7 for 8 minutes. Add curry
powder and cook on P7 for a further 1 minute. Add
tomatoes, stock, tomato paste and lentils. Cook on
P7 for 20 to 24 minutes. Slice potatoes thickly and
layer over the top of lentil mixture. Sprinkle with
grated cheese, paprika and parsley. Cook on P10 for
4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
1
⁄
4
cup tahini ( sesame paste )
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
Place chick peas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on P7 for 25 to 30 minutes.
Drain. Process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
F00039X90QP_CB.indd 58F00039X90QP_CB.indd 58 2012-6-11 11:37:272012-6-11 11:37:27
– 59 –
Vegetables and Legumes
C
HEESY
M
ASHED
P
OTATOES
Serves: 4
Ingredients:
500
g
potatoes, peeled and diced
1
⁄
4
cup water
1
⁄
3
cup milk
1
⁄
4
cup grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
T
OMATO
V
EGETABLE
C
ASSEROLE
Serves: 4 to 6
Ingredients:
200
g
mushrooms, sliced
1 eggplant, chopped
200
g
zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400
g
can tomatoes
1
⁄
2
cup tomato paste
1 tablespoon chopped basil
1 teaspoon minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum
and onion in a 3-litre casserole dish. Cover. Cook
on P10 for 6 minutes. Add tomatoes, tomato purée,
herbs and garlic. Re-cover and cook on P10 for 6 to
8 minutes.
H
ERBED
V
EGETABLES
Serves: 4 to 6
Ingredients:
200
g
sliced snow peas
200
g
sliced carrots
200
g
sliced zucchini
2 tablespoons chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in a 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
T
HAI
V
EGETABLE
C
URRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440
g
can chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄
2
cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy
sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
C
ABBAGE
H
AM AND
O
NION
Serves: 6
Ingredients:
500
g
cabbage, shredded
2 tablespoons water
1 onion, fi nely chopped
1 tablespoon butter
125
g
ham, fi nely chopped
salt and pepper
Method:
Place cabbage and water in a 3-litre casserole dish.
Cover and cook on P10 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 57.
Drain and set aside. Place onion and butter in a 1-litre
casserole dish and cook on P10 for 2 to 3 minutes.
Add onion mixture and ham to cabbage and mix well.
Return to oven and cook on P10 for 2 to 3 minutes.
Season with salt and pepper. Serve.
F00039X90QP_CB.indd 59F00039X90QP_CB.indd 59 2012-6-11 11:37:272012-6-11 11:37:27
– 60 –
Vegetables and Legumes
C
AULIFLOWER
A
U
G
RATIN
Serves: 4
Ingredients:
500
g
trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
1 small onion, fi nely chopped
2 tablespoons fl our
1 cup milk
1
⁄
2
cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
Stand, covered, while making sauce. Place butter
and onion in 4-cup glass jug. Cook on P10 for 1
to 2 minutes. Stir in fl our and cook on P10 for 1
minute. Add milk gradually. Stir well. Cook on P10
for 2 to 3 minutes, stirring halfway through cooking.
Drain caulifl ower and pour over sauce. Sprinkle with
cheese. Cook on P7 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 P10 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 will loosen and can
be easily removed.
P
OTATO
C
ASSEROLE
Serves: 4 to 6
Ingredients:
750
g
sliced potatoes
1 cup sour cream
1
/
4
cup milk
3 green onions, sliced
2 bacon rashers, chopped
1
/
2
cup grated cheese
Method:
In a 2-litre dish place potatoes, sour cream and milk.
Place into oven and cook on Combination 1 for 30
to 35 minutes. Top with green onions, bacon and
cheese. Cook on Grill 1 for 10 minutes.
To Cook by Microwave:
Cover and cook on
P10 for 18 to 20 minutes. Stand
covered for 5 to 10 minutes before serving.
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 P10 for 5
to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 57.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
P10 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 in a 2-litre casserole dish.
Cook on P10 for 6 to 8 minutes
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
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 P10 for 2 to 3 minutes.
Ardennis Style Potatoes
F00039X90QP_CB.indd 60F00039X90QP_CB.indd 60 2012-6-11 11:37:272012-6-11 11:37:27
– 61 –
Vegetables and Legumes
S
AVOURY
B
RUSSELS
S
PROUTS
Serves: 4
Ingredients:
250
g
brussels sprouts
2 tablespoons butter
150
g
bacon, fi nely chopped
1 onion, fi nely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetable directions on page 57.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
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 P10
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 P6 for 3 to 5 minutes.
Sprinkle with pepper and cheese and cook on P6 for
7 to 9 minutes.
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 P10 for 1 to 2 minutes.
Drain. Place butter and garlic in a small dish and
cook on P10 for 1 minute. Add drained asparagus
and mix lightly. Cook on P10 for a further 1 minute.
Sprinkle Parmesan cheese over asparagus. Serve.
H
ONEY
G
LAZED
C
ARROTS AND
S
UGAR
S
NAP
P
EAS
Serves: 4 to 6
Ingredients:
350
g
carrots (approximately 4)
150
g
sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients in
a 2-litre casserole dish. Cover and cook on P10 for 6
to 8 minutes, stirring halfway through cooking. Serve.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetable directions on page 57.
V
egetable
B
ake
Serves: 4 to 6
Ingredients:
250
g
caulifl ower, cut into small pieces
250
g
broccoli, cut into small pieces
3 carrots, sliced
1
/
4
cup water
1
/
2
cup cottage cheese
1 egg
1
/
2
cup cream
1
/
2
teaspoon lemon pepper
1
/
2
teaspoon seasoned herbs
1
/
2
cup grated tasty cheese
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on
P10 for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over vegetables.
Cook on
P7 for 12 to 14 minutes. Sprinkle with tasty
cheese. Place into oven and cook on Grill 1 for 5 to
10 minutes
Honey Glazed Carrots and Sugar Snap Peas
F00039X90QP_CB.indd 61F00039X90QP_CB.indd 61 2012-6-11 11:37:272012-6-11 11:37:27
– 62 –
Rice, Pasta and Noodles
Cooking Rice by Micro power
Follow directions in chart for recommended dish
size, amounts of water and cooking time. Add rice
to water. Add salt and butter according to package
directions. Cook on P10 for time recommended in
chart. Allow to stand, covered, before serving. For
special rice, substitute beef or chicken stock for
water. Add cooked onion, mushrooms or crumbled
bacon before serving.
ITEM CONTAINER
AMOUNT
OF
WATER
APPROX. TIME
TO COOK RICE
on P10
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
RICE
Quick Cook Brown (1 cup) 2-litre dish 1
1
⁄
3
cups 10 to 12 5
Brown (1 cup) 3-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
C
OOKING
R
ICE BY
S
ENSOR
C
OOK
(1 cup - 2
1
/
2
cup)
• Suitable for cooking short and long grain rice
including spceialty rices.
• It is not suitable for cooking brown rice or wild rice.
• Place rice with water at room temperature in
a suitable dish. We recommend the following
proportions of rice to cold tap water:
Rice Water Dish Size
1 cup
1
1
⁄
2
cups
2 cups
2
1
⁄
2
cups
1
1
⁄
2
cups
2
1
⁄
2
cups
3
1
⁄
2
cups
4
1
⁄
2
cups
3 litre
3 litre
4.5 litre
4.5 litre
It may be necessary to adjust the water to your
personal preference.
• Using a large size dish will prevent the rice from
boiling over.
• Do not cook rice in plastic dishes as incorrect
cooking times may result.
• Cover securely with plastic wrap.
• During cooking, the oven will ‘beep’ and instruct
you to stir and ‘remove cover’. Remove the plastic
wrap or lid and stir. There is no need to cover the
rice again.
• At the completion of the cooking time, let stand 5 to
10 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Rice, then Start.
F
RAGRANT
C
OCONUT
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 cups long grain rice
500 ml chicken stock
400 ml coconut milk
1 teaspoon turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir.
Cook on P10 for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on this page.
When oven beeps, remove plastic wrap, stir.
S
EASONED
R
ICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
1
1
⁄
2
cups chicken stock
1
⁄
4
cup toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on P10 for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on this page.
When oven beeps, remove plastic wrap.
F00039X90QP_CB.indd 62F00039X90QP_CB.indd 62 2012-6-11 11:37:272012-6-11 11:37:27
– 63 –
Rice, Pasta and Noodles
P
AELLA
Serves: 6 to 8
Ingredients:
500
g
mussels
1
⁄
4
cup water
1 green capsicum, sliced
1 red capsicum, sliced
1 onion, sliced
1 clove garlic, crushed
2 tablespoons butter
2 cups long grain rice
400
g
can chopped tomatoes
2 cups hot chicken stock
pinch saffron powder
1
1
⁄
2
cups cooked diced chicken
200
g
peeled green prawns
Method:
Place mussels and water in a 3-litre dish. Cover
and cook on P7 for 3 to 5 minutes. Set aside. Place
capsicum, onion, garlic and butter into 4-litre dish
and cook on P10 for 4 to 5 minutes. Add rice and
stir well. Cook on P10 for 2 to 4 minutes. Stir in
tomatoes, hot chicken stock and saffron. Cook on
P10 for 16 to 18 minutes. Stir in chicken, prawns and
mussels. Cook on P7 for 4 to 6 minutes. Stand for 10
minutes before serving.
S
ALMON
K
EDGEREE
Serves 4
Ingredients:
1 cup basmati rice
1
1
⁄
2
cups water
60
g
butter
1 onion, diced
2 tablespoons mild curry powder
2 tablespoons lemon juice
4 hard boiled eggs, quartered
400
g
can salmon, drained and fl aked
salt and pepper
parsley, chopped
Method:
Place rice and water in a 2 litre casserole dish. Cook
on P7 for 12 minutes.
In a separate dish, melt butter on P10 for 1 minute.
Add onion and cook on P10 for 1 to 2 minutes.
Add curry powder and lemon juice, stir until well
combined. Add rice and mix well to coat all the rice
grains. Chop half the eggs roughly and stir through
the rice with the salmon. Season. Heat on P10 for
3 to 4 minutes. Serve garnished with remaining egg
and chopped parsley
F
RIED
R
ICE
Serves: 4
Ingredients:
1 tablespoon sesame oil
1 clove garlic, crushed
1 cm piece of green ginger,
fi nely chopped
1 small carrot, fi nely chopped
1 stick celery, sliced
1
⁄
2
green or red capsicum,
cut in strips
2 eggs
4 green onions, chopped
black pepper
1 small can prawns
1 tablespoon soy sauce
6 cups cooked rice
Method:
Place oil, garlic and ginger in a large shallow dish
and cook on P10 for 30 to 40 seconds. Add carrot,
celery and capsicum. Cook a further 2 minutes on
P10. Break eggs into a small dish, add pepper to
taste, mix well and cook on P7 for 1 to 1
1
⁄
2
minutes.
Slice into thin strips. Add eggs plus all remaining
ingredients to vegetable mixture. Stir well and cook
on P10 for 3 to 5 minutes to heat thoroughly. Serve.
Notes:
1. 1 cup uncooked rice will yield 2 cups cooked rice.
2. Cooked rice can be cooked using Sensor Cook
functions.
C
HICKEN
R
ISOTTO
Serves: 4
Ingredients:
1 onion, sliced
2 cups short grain rice
1 teaspoon dried oregano
1 teaspoon cracked black pepper
4 cups chicken stock
1
⁄
4
green capsicum, sliced
1
⁄
4
red capsicum, sliced
200
g
mushrooms, sliced
1
⁄
2
cup frozen peas
2 cooked chicken breast fi llets,
sliced
1
⁄
4
cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on P10 for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on P10
for 4 minutes. Serve.
HINT:
TO REHEAT 2 CUPS OF COOKED RICE:
Add 1 to 2 tablespoons of water or a knob of butter
and cook on P10 for 2 to 3 minutes.
F00039X90QP_CB.indd 63F00039X90QP_CB.indd 63 2012-6-11 11:37:282012-6-11 11:37:28
– 64 –
Rice, Pasta and Noodles
C
OOKING
R
ISOTTO BY
S
ENSOR
C
OOK
(
1
/
2
cup - 3 cup)
• Suitable for cooking many basic risotto recipes and
variations.
• Onions and garlic should be pre-cooked with 1
tablespoon of oil before adding rice and stock.
• Follow general directions in chart below for
quantities of rice and amounts of stock.
• Always use arborio rice or shortgrain rice.
• Chicken, vegetable, beef or fi sh stock may be used.
• Stock should be boiling when added to rice
otherwise cooking times may be incorrect.
• Cover dish securely with plastic wrap at stage 1.
• During the cooking time the oven will beep and
instruct you to add liquid/stir. Remove plastic wrap
completely from dish. Add remaining stock. There is
no need to re-cover for stage 2.
• At the end of stage 2 add grated parmesan cheese,
stir through and cook for 2 to 4 minutes on P10.
• Standing time may be required at the end to allow
risotto to fi nish cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Risotto, then Start.
B
ASIC
R
ISOTTO
R
ECIPE
Serves 4
Ingredients:
1 tablespoon olive oil
1 onion, diced
1 clove garlic, crushed
1
1
⁄
2
cups Arborio rice
4 cups boiling stock
1
⁄
4
cup grated Parmesan cheese.
Method
Pre-Cook:
Place oil, onion and garlic in a 3-litre ceramic dish.
Cook on P10 for 1 to 2 minutes or until softened.
Stage 1:
Add rice and 2 cups of boiling stock to dish. Cover
dish securely with plastic wrap. Press Sensor Cook
Pad and turn Sensor Menu Dial to select Risotto,
then Start.
Stage 2:
When oven beeps, remove plastic and stir in
remaining stock.
Note: other ingredients may be added at this stage.
eg. vegetables, cooked meats etc.
Return to oven and press start.
Stage 3:
At the end of cooking time, stir in grated Parmesan
cheese and cook on for 2 to 4 minutes or until
melted.
General Quantities For Cooking Risotto
Pre cook Stage 1 Stage 2 Stage 3
P 10 for 1 to 2 min.
(all quantities)
Rice Boiling Stock Boiling Stock P 10 for 2 to 4 min.
2 serves
1
⁄
2
onion
1 clove garlic
1 tablsp. Oil
3
⁄
4
cup 250 ml 250 ml 2 tablespoons
parmesan
4 serves 1 onion
2 cloves garlic
2 tablsp. Oil
1
1
⁄
2
cup 500 ml 500 ml
1
⁄
4
cup parmesan
6 serves 2 onions
3 cloves garlic
3 tablsp. Oil
2
1
⁄
4
cup 750 ml 750 ml
1
⁄
3
cup parmesan
F00039X90QP_CB.indd 64F00039X90QP_CB.indd 64 2012-6-11 11:37:282012-6-11 11:37:28
– 65 –
Rice, Pasta and Noodles
Cooking Pasta by Micro Power
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 P10.
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
BOILING
WATER
APPROX. TIME
TO COOK PASTA
on P10
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
Dried Fettuccine (250
g
) 4-litre dish 6 cups 10 to 12 5
Elbow Macaroni, shells, etc.
(250
g
)
3-litre dish 4 cups 12 to 14 5
Fresh Spaghetti, Fettuccine
(375
g
)
4-litre dish 6 cups 6 to 8 5
Dried Spaghetti (250
g
) 4-litre dish 4 cups 12 to 14 5
Fresh Tortellini, Ravioli (250
g
) 4-litre dish 4 cups 7 to 9 5
Fresh Gnocchi (375
g
) 4-litre dish 6 cups 6 to 8 5
C
OOKING
P
ASTA BY
S
ENSOR
C
OOK
Fresh Pasta (125
g
- 625
g
)
• Suitable for cooking fresh pasta such as fettuccine,
tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi
should be cooked by manual MICRO POWER.)
• Place pasta in an appropriate size dish with boiling
water. Use the above chart as a guide:
Pasta Boiling Water Dish Size
150
g
250
g
350
g
500
g
625
g
4 cups
5 cups
6 cups
8 cups
8 cups
3 litre
3 litre
4 litre
4 litre
5 litre
Add 1 tablespoon of oil, if desired, before cooking
to prevent pasta from sticking together.
• Cover dish securely with plastic wrap.
• Halfway through the cooking time, the oven will
‘beep’ and instruct you to ‘Stir/Remove Cover’.
Remove plastic wrap and stir.
• At the end of the cooking time, cover and let stand
for 5 to 10 minutes, if required, before draining.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Fresh Pasta, then Start.
Dried Pasta (125
g
- 500
g
)
• Suitable for cooking dried pasta such as
spaghetti,fettuccine, macaroni, penne, spiral and
various pasta shapes.
• Place pasta in an appropriate size dish with boiling
water. Use the following as a guide:
Pasta Boiling Water Dish Size
150
g
250
g
350
g
500
g
4 cups
5 cups
6 cups
8 cups
3 litre
3 litre
4 litre
4 litre
Add 1 tablespoon of oil, if desired, before cooking
to prevent pasta from sticking together.
• Cover securely with plastic wrap.
• Halfway through the cooking time, the oven will
‘beep’ and instruct you to ‘Stir/Remove Cover’.
Remove plastic wrap and stir.
• At the end of the cooking time, cover and let stand
for 5 to 10 minutes, if required, before draining.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Dried Pasta, then Start.
V
EGETABLE
T
ORTELLINI
Serves: 3 to 4
Ingredients:
700
g
fresh tortellini
8 cups boiling water
Sauce:
2 tablespoons butter
2 tablespoons fl our
2 cups milk
1 red capsicum, fi nely sliced
200
g
snow peas, fi nely sliced
1 teaspoon dried marjoram
1 teaspoon cracked black pepper
1 cup grated tasty cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
Method:
Place pasta and water in a 4-litre casserole dish.
Cover. Cook on P10 for 12 to14 minutes. While
pasta is cooking, prepare all ingredients for sauce.
When pasta is cooked, allow to stand covered. Drain
well. Place butter and fl our in a 3-litre casserole dish
and cook on P10 for 30 to 40 seconds. Slowly blend
in milk. Cook for a further 3 to 4 minutes. Stir once
during cooking. Add prepared vegetables, marjoram,
pepper and cheese. Cook on P10 for 2 minutes.
Drain pasta and mix through sauce. Serve topped
with Parmesan cheese and chopped parsley.
F00039X90QP_CB.indd 65F00039X90QP_CB.indd 65 2012-6-11 11:37:282012-6-11 11:37:28
– 66 –
Rice, Pasta and Noodles
P
ENNE
P
UTTANESCA
Serves: 4
Ingredients:
500
g
Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1 k
g
(approx 5) tomatoes, roughly chopped
200
g
kalamata olives, pitted
8 anchovy fi llets, drained and
chopped
1
⁄
3
cup capers, drained and rinsed
1
⁄
3
cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on P10 for 12 to 14 minutes or until tender.
Drain and set aside. Place oi and garlic into a 2 litre
dish and cook on P10 for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and P10 for 5 minutes, stir
halfway through cooking. Add remaining ingredients
and cook on P10 for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on P10 for 2 to 3
minutes to heat through. Season and serve topped
with extra basil leaves or parsley.
C
REAMY
S
UN-
D
RIED
T
OMATO
P
ENNE
Serves: 4
Ingredients:
250
g
penne
6 cups boiling water
1
⁄
2
cup sun-dried tamatoes in oil, drained
1 cup basil leaves
1
⁄
4
cup toasted pinenuts
1
⁄
3
cup grated parmesan cheese
300 ml cream
1
⁄
2
cup sliced ham
1
⁄
4
cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on P10 for 14 to 16 minutes, or cook by
Sensor Cook. While pasta is cooking, prepare
sauce. Place all ingredients except ham and extra
parmesan cheese into a blender. Process until
smooth. Drain pasta and add sauce. Serve topped
with ham and extra parmesan cheese.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Dried Pasta directions on page 65.
Tip:
To toast
1
⁄
4
cup pinenuts place into a small bowl.
Cook on P10 for 3 to 4 minutes, stirring every minute.
P
ESTO AND
F
ETTUCINE
Serves: 6 to 8
Ingredients:
6 cups boiling water
250
g
fettucine
2 cloves garlic, crushed
1
⁄
2
cup chopped fresh basil leaves
1 tablespoon pinenuts, fi nely chopped
1
⁄
2
cup grated Parmesan cheese
1 cup olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add fettucine.
Cook on P10 for 14 to 16 minutes. Mix together
garlic, basil, nuts and cheese, or cook by Sensor
Cook. Gradually pour in olive oil, stirring constantly.
Season and stir through drained fettucine.
Tip: Olive oil may be added to the sauce by placing
all ingredients into a food processor and pouring
through the opening in a constant fi ne stream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fresh Pasta directions on page 65.
Pesto and Fettucine
F00039X90QP_CB.indd 66F00039X90QP_CB.indd 66 2012-6-11 11:37:282012-6-11 11:37:28
– 67 –
Rice, Pasta and Noodles
Cooking Dried Noodles by Micro Power
Follow directions in chart recommended dish
size, amount of water and cooking time. Add 1
tablespoon of oil to water to prevent noodles from
sticking together. Add noodles and cook for time
recommended in chart. Cook noodles on P10. Test
noodles for desired cooking before adding extra
time. Slightly undercook noodles that will be cooked
again in a stir-fry or recipe. Always drain noodles
immediately after cooking or they may overcook on
standing.
ITEM CONTAINER
AMOUNT
OF
BOILING WATER
APPROX. TIME
TO COOK NOODLES
on P10
UNCOVERED
(in minutes)
INSTRUCTION
2 minutes noodles (85
g
) 1-litre 500 ml 2 to 3 drain immediately
Long Life Asian Noodles
(250
g
)
3-litre 1 litre 5 to 6 drain immediately
Rice Vermicelli (125
g
) 2-litre 1 litre 3 to 4 drain immediately
C
OOKING
F
RESH
N
OODLES BY
S
ENSOR
C
OOK (150
g
- 800
g
)
• Suitable for cooking fresh noodles such as Hokkien,
Singapore, Udon, Soba, Rice noodles.
• Place noodles and boiling water as recommended
in chart below in a suitable size dish.
• Cover securely with plastic wrap.
• The oven will beep during the cooking time and
instruct you to “stir/remove cover”. There is no need
to re-cover noodles.
• At the end of cooking time, drain and use as
required.
Noodles Boiling Water Dish Size
200
g
350
g
500
g
800
g
1
⁄
4
cup
1
⁄
2
cup
1
⁄
2
cup
1
⁄
2
cup
1.5-litre
2-litre
2.5-litre
2.5-litre
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Noodles, then Start.
C
REAMY
T
UNA
P
ENNE
Serves: 4
Ingredients:
250
g
Penne
4 cups boiling water
1 medium onion, diced
2 cups mixed sliced vegetables
1 (240
g
) can tuna, reserve liquid
2 tablespoons Parmesan cheese
1 tablespoon dried thyme
1 tablespoon lemon juice
1
⁄
2
cup sour cream
cracked black pepper
Method:
Place Penne and water in a large casserole dish.
Cook on P10 for 10 to 14 minutes
, or cook by
Sensor Cook.
Stand, covered, for 2 minutes. Drain.
Place onion in a 4 cup jug. Cook on P10 for 50 to 60
seconds. Add mixed vegetables. Cook on P10 for
2 to 3 minutes. Stir in tuna and reserved liquid, add
remaining ingredients and stir until combined. Cook
on P7 for 2 to 3 minutes. Place pasta in a serving
bowl and pour over sauce to serve.
To cook by Sensor Cook :
Prepare as above. Cover securely with plastic wrap.
Refer to Fresh Pasta directions on page 65.
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
1
⁄
4
cup chicken stock
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on P10 for 3 to 4 minutes. Serve with
cooked Fettuccine.
F00039X90QP_CB.indd 67F00039X90QP_CB.indd 67 2012-6-11 11:37:292012-6-11 11:37:29
– 68 –
Rice, Pasta and Noodles
H
ONEY
S
OY
C
HICKEN AND
N
OODLES
Serves: 4
Ingredients:
500
g
chicken fi llets, sliced
1
⁄
4
cup soy sauce
2 tablespoons honey
2 teaspoons minced garlic
2 cups fi nely sliced vegetables
400
g
udon noodles
1
⁄
2
cup boiling water
Method:
Combine chicken, soy, honey and garlic in a 2-litre
bowl marinate for 30 minutes. Cook chicken on P7
for 4 to 5 minutes, stirring once during cooking. Add
vegetables and cook on P10 for 2 to 3 minutes.
Place noodles and water in a bowl cover with plastic
wrap cook on P7 for 1 to 2 minutes. Drain. Toss
noodles in with chicken mixture and serve.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
T
ERIYAKI
T
OFU
V
EGETABLE
N
OODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
350
g
fi rm tofu, diced
1 onion, cut into petals
300
g
stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
85
g
2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook on
P10 for 2 to 3 minutes. Add vegetables and sauces
and cook on P10 for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on P10 for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.
S
ZECHUAN
S
ALAD
N
OODLES
Ingredients:
350
g
fresh Hokkien noodles
1
⁄
2
cup boiling water
250
g
cooked chicken, shredded
1
⁄
2
cup roasted cashew nuts
Dressing:
4 green onions, fi nely sliced
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons smooth peanut butter
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon sweet sherry
2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons chicken stock
10 toasted szechuan peppercorns,
ground
Method:
Place noodles in a bowl with the boiling water. Cook
on P7 for 1 to 2 minutes. Drain and rinse under cold
water. Drain well. Combine all dressing ingredients
and whisk well. Combine noodles, chicken and
cashew nuts and pour over dressing. Toss well to
combine. Serve immediately.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
S
ATAY
B
EEF WITH
N
OODLES
Serves: 4
Ingredients:
500
g
rump steak, sliced
1 onion, sliced
1 teaspoon crushed garlic
1
⁄
2
cup crunchy peanut butter
1
⁄
4
cup sweet chilli sauce
2
⁄
3
cup coconut milk
2 tablespoons lemon juice
1 teaspoon sugar
500
g
fresh Singapore noodles
1
⁄
2
cup boiling water
2 green onions, sliced
Method:
Place steak, onion and garlic in a 3-litre casserole
dish cook on P10 for 2 to 2
1
/
2
minutes. Add remaining
ingredients except green onions and noodles and
stir until combined. Cook on P10 for 6 to 8 minutes.
Stirring halfway through cooking. Place noodles with
water in a 2.5-litre dish cover and cook on P7 for 2
to 3 minutes. Drain and rinse under cold water. Drain
well. Toss beef mixture through noodles and top with
green onions.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 67.
F00039X90QP_CB.indd 68F00039X90QP_CB.indd 68 2012-6-11 11:37:292012-6-11 11:37:29
– 69 –
Rice, Pasta and Noodles
C
OOKING
D
ESSERTS BY
S
ENSOR
C
OOK
(375
g
- 1.5 k
g
)
Your oven allows you to cook many desserts
automatically. Please follow these general instructions:
• Place prepared desserts in a suitable size dish
(approx.
3
⁄
4
full).
• Do not use plastic dishes as incorrect cooking times
may result.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘REMOVE COVER’.
• Allow cooked desserts to stand for 10 minutes at
the completion of cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Desserts, then Start.
A
PRICOT and
R
ASPBERRY
C
RISP
Serves: 4 to 6
Ingredients:
1 (850
g
) can apricots, drained
300
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:
Place apricots and raspberries in the base of a 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in a 2-cup jug
on P10 for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on P10 for 10 to 12 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
S
TEAMED
J
AM
P
UDDING
Serves: 4
Ingredients:
2 tablespoons jam
100
g
butter
2
⁄
3
cup caster sugar
2 eggs
3
⁄
4
cup self raising fl our
1
⁄
4
cup milk
Method:
Spoon jam into bottom of a 2-litre pudding bowl.
Cream butter and sugar in a separate bowl until light
and fl uffy. Add eggs (one at a time), beating well after
each addition. Fold in fl our alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on P10 for 6 to 7 minutes. Let stand,
covered, for 5 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
A
PPLE
C
RUMBLE
Serves: 4
Ingredients:
1 (780
g
) can pie apples
1
⁄
2
cup rolled oats
1
⁄
4
cup plain fl our
1
⁄
2
cup desiccated coconut
1
⁄
2
cup brown sugar
1 teaspoon cinnamon
60
g
butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on P10 for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
P10 for 5 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
P
EACH
C
RUMBLE
Serves: 6 to 8
Ingredients:
125
g
butter
1 cup fl our
1
⁄
2
cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810
g
) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add fl our, sugar, muesli, coconut and cinnamon, stir
until combined. Place peaches into a 2-litre casserole
dish. Place crumble mixture on top of peaches and
cook on P10 for 10 to 12 minutes. Serve with cream
or ice cream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
A
PRICOT
C
OBBLER
Serves: 4 to 6
Ingredients:
1 (810
g
) can apricot halves, drained
1 packet butter cake mix
1
⁄
2
cup toasted coconut
70
g
butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
F00039X90QP_CB.indd 69F00039X90QP_CB.indd 69 2012-6-11 11:37:292012-6-11 11:37:29
– 70 –
Cakes, Desserts and Slices
B
UTTERSCOTCH
P
UDDING
Serves: 4 to 6
Ingredients:
1 (400
g
) can 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:
Place condensed milk in a 3-litre casserole dish.
Cook on P5 for 5 to 6 minutes, stirring twice during
cooking. Stir in butter, vanilla essence and milk. Stir
until butter is melted. Cool slightly. Add milk mixture
to sifted fl our. Mix well. Pour mixture into a 2-litre
casserole dish. Sprinkle top with brown sugar and
gently pour hot tap water over mixture. Cook on P10
for 5 to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on page 69.
B
READ AND
B
UTTER
P
UDDING
Serves: 4 to 6
Ingredients:
1
⁄
3
cup sultanas
1
⁄
4
cup rum
70
g
butter, softened
10 slices fruit loaf
4 eggs
1
1
⁄
3
cups milk
300 ml cream
1
1
⁄
3
cup brown sugar
Method:
Grease a 1.5-litre shallow microwave oven safe dish.
Combine sultanas and rum in a small bowl. Heat
on
P10 for 1 minute. Set aside. Butter both sides
of all bread slices. Remove the crusts and cut into
triangles. Beat together eggs, milk, cream, add liquid
from drained sultanas. Laver one third of the bread
evenly over the base of the 1.5-litre microwave-safe
dish. Sprinkle with half the sultanas and one third of
the brown sugar. Repeat with another layer of bread,
sultanas and brown sugar and top with the remaining
bread. Pour about two thirds of the egg mixture over
the bread and allow to stand for 20 minutes until
the liquid is absorbed. Pour over the remaining egg
mixture and sprinkle with brown sugar. Place on wire
rack set on glass tray. Cook on Combination 3 power
for 20 to 25 minutes. Allow to stand for 10 minutes
before serving with cream or ice cream.
C
HOCOLATE
S
ELF
S
AUCING
P
UDDING
Serves: 4
Ingredients:
1 cup self raising fl our
1 tablespoon cocoa powder
1
⁄
3
cup caster sugar
1
⁄
2
cup milk
1 teaspoon vanilla essence
100
g
chocolate
30
g
butter
3
⁄
4
cup brown sugar
2 tablespoons cocoa, extra
3
⁄
4
cup water
Method:
Sift fl our and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on P7 for
1 to 1
1
⁄
2
minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup jug.
Pour evenly over pudding. Cook on P10 for 4 to 6
minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on page 69.
B
AKED
C
USTARD
Serves: 4 to 5
Ingredients:
425 ml milk
3 eggs, lightly beaten
1
⁄
4
cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on P10 for
2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on P4 for 15
to 17 minutes. Allow to stand, covered, for 5 minutes
before serving.
F00039X90QP_CB.indd 70F00039X90QP_CB.indd 70 2012-6-11 11:37:292012-6-11 11:37:29
– 71 –
Cakes, Desserts and Slices
Cakes, Desserts and slices can successfully be cooked in the microwave oven if
a few simple rules are followed see individual recipes for instructions.
C
OOKING
C
AKES BY
M
ICRO
P
OWER
• The texture of cakes cooked in the microwave oven
is not the same as cakes cooked in a conventional
oven, but it is a convenient way of cooking cakes.
• Do not use metal cake tins, plastic dishes and
pyrex, give the best results when cooking cakes.
Grease the dish and line with paper towel or bake
paper to absorb excess moisture.
• Round or oval shaped dishes produce the most
even cooking results. Square cakes may need the
corners shielded with foil to prevent overcooking.
• Choose light coloured cakes that can be iced
or substitute brown sugar for white sugar and
sprinkle the top of cake with spices to give a darker
appearance.
• Do not fi ll cake pans more than half full.
Microwaved cakes rise substantially more than
conventionally cooked cakes.
• Cakes need to be well mixed but do not over beat.
Creaming with an electric mixer or food processor is
not necessary. Use a fork to mix as the microwave
aerates the mixture as it cooks.
• Do not cover cakes as the top will steam.
• Cakes should be removed from the oven just before
they look cooked as the cooking process will fi nish
during standing time.
• Chocolate cakes cook slightly faster than plain
cakes.
• Cakes containing a large amount of whisked egg
white will not cook successfully in the microwave
oven.
S
ULTANA
C
AKE
Serves: 4 to 6
Ingredients:
100
g
butter
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising fl our
Method:
Place butter, sultanas, brown sugar and milk in
heat resistant mixing bowl. Cook on P10 for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and fl our. Pour batter into base of lined 20
cm round dish. Cook on P6 for 9 to 11 minutes. Let
cool, loosely covered, with plastic wrap on wire rack.
HINT:
TO SOFTEN CREAM CHEESE: remove from
wrapping. Cook on P3 checking every 30 seconds
for softness.
JUICING CITRUS: to release more juice from citrus
fruit, heat on P10 for 20 to 30 seconds. Stand then
juice.
P
ACKET
C
AKE
Ingredients:
1 packet cake mix (340
g
)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 5 to 7 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts,
1
⁄
4
cup brown sugar and 1
teaspoon cinnamon. Mix and place on base of cake
dish before cooking cake.
• Melt two tablespoons honey and 30
g
butter in
glass jug on P10 for 30 to 60 seconds. Pour over
just baked buttercake. Sprinkle with cinnamon.
• Serve warm with cream or custard as a dessert or
serve cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with 1
tablespoon marmalade and placed in the base of
the dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
Q
UICK
M
IX
C
HOCOLATE
C
AKE
Serves: 4 to 6
Ingredients:
1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
1
⁄
3
cup milk
Method
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on P7 for 5
to 7 minutes. Stand, covered, for 5 minutes before
turning out. Cool on wire rack.
Tip: To soften butter cook on P5 for 10 to 20 seconds.
HINT:
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into a small bowl. Add 2
tablespoons MOCHAof water. Cover with plastic
wrap and cook on P10 for 2 to 3 minutes.
TO TOAST COCONUT:
Place
1
⁄
2
cup of coconut on pyrex pie plate.
Cook on P10 for 1 to 2 minutes, stirring occasionally.
F00039X90QP_CB.indd 71F00039X90QP_CB.indd 71 2012-6-11 11:37:292012-6-11 11:37:29
– 72 –
Cakes, Desserts and Slices
M
OCHA
C
ARROT
C
AKE
Serves: 4 to 6
Ingredients:
1 cup self-raising fl our
1
⁄
2
teaspoon bicarbonate of soda
1
⁄
2
cup caster sugar
1
⁄
2
cup crushed pineapple
1 cup grated carrot
3
⁄
4
cup chopped pecan nuts
60
g
chocolate
2 eggs
1
⁄
3
cup oil
Icing
60
g
cream cheese
20
g
butter
1
1
⁄
2
cups icing sugar
1 tablespoon lemon juice
1
⁄
4
cup chopped pecan nuts
Method:
Place fl our, bicarbonate of soda, sugar, pineapple,
carrot and pecan nuts in a bowl. Place chocolate into
a small bowl and cook on P5 for 40 to 60 seconds.
Stir halfway through. Add melted chocolate, eggs
and oil to fl our mixture. Mix until well combined.
Grease a microwave safe ring dish. Pour cake
mixture into dish and cook on P7 for 6 to 8 minutes.
Let stand, covered, for 5 minutes before turning out
to cool. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
B
ANANA
L
OAF
Serves: 4 to 6
Ingredients:
90
g
butter
3
⁄
4
cup brown sugar
1 egg
2 ripe bananas, mashed well
3
⁄
4
cup grated carrot
1
1
⁄
2
cups self-raising fl our
1
⁄
3
cup milk
Method:
Cream butter and sugar until light and fl uffy. Add egg
and beat well. Add banana and carrot. Add sifted
fl our and milk to mixture alternately. Mix until well
combined. Grease and line with grease proof paper,
20 cm x 10 cm loaf dish. Pour batter into dish and
cook on P6 for 6 to 8 minutes. Stand, covered, with
plastic wrap on wire rack to cool.
Tip: To prevent corners from overcooking, cover
ends carefully with foil.
T
IRAMISU
Serves 4 to 6
Ingredients:
1 tablespoon ground coffee beans
2 tablespoons rum
500
g
pkt sponge fi nger biscuits
3 eggs, separated
2 tablespoons sugar
100
g
dark chocolate
500
g
marscapone cheese
2 tablespoons cocoa
Method:
Prepare 2 cups of slightly sweetened espresso
coffee using ground coffee beans. Place coffee and
rum into a wide bowl and quickly dip sponge biscuits
into the mixture, making sure they are wet but not
dripping. Set aside. Melt chocolate on P5 for 1 to
1
1
⁄
2
minutes. Allow to cool slightly. Beat together egg
yolks and sugar and add the marscapone cheese,
stir until smooth. Beat the egg whites until they hold
stiff peaks and fold into the cheese mixture. Swirl
chocolate through the cheese mixture. Arrange
1
⁄
3
of
the sponge biscuits into the base of a dish top with
1
⁄
2
the cheese mixture, repeat layers ending with
biscuits.Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
C
HOCOLATE
M
OUSSE
Serves: 4
Ingredients:
125
g
dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
Break chocolate into small pieces. Place in a
microwave safe bowl and cook on P5 for 1 to 1
1
⁄
2
minutes. Add brandy and egg yolks. Beat until
smooth. Fold cream into chocolate mixture. Beat
egg whites until stiff peaks form. Gently fold into
chocolate mixture and spoon into one large or 4
individual serving dishes. Refrigerate until set.
B
AKED
A
PPLES
Serves: 4
Ingredients:
4 large cooking apples
3 tablespoons butter
4 tablespoons brown sugar
100
g
chopped raisins
2 tablespoons chopped pecans
4 tablespoons golden syrup
Method:
Score the skin around the middle of the apple.
Cream butter and sugar until soft. Add raisins and
pecans. Fill the centre of apples with stuffi ng. Place
into shallow casserole dish. Pour one tablespoon of
golden syrup over each apple. Cook on P10 for 7
to 9 minutes or until soft. Let stand, 2 to 3 minutes,
before serving.
F00039X90QP_CB.indd 72F00039X90QP_CB.indd 72 2012-6-11 11:37:292012-6-11 11:37:29
– 73 –
Cakes, Desserts and Slices
I
NDIVIDUAL
C
HRISTMAS
P
UDDING
Makes: 8
Ingredients:
100
g
sultanas
150
g
raisins
50
g
craisins
100
g
dates, chopped
100
g
dried fi gs, chopped
50
g
glace ginger, chopped
1
⁄
2
cup brandy
125
g
butter
3
⁄
4
cup fi rmly packed brown sugar
2 eggs
1
⁄
2
teaspoon cinnamon
1
⁄
2
teaspoon mixed spice
1
⁄
2
teaspoon nutmeg
1
⁄
2
cup plain fl our
1
⁄
2
cup pie apple
3
⁄
4
cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl. Mix
and cook uncovered on P3 for 10 minutes. Stir halfway
through cooking. Cool. Beat butter and sugar in a large
bowl with an electric mixer until light and fl uffy. Add
eggs, one at a time, beating between each addition.
Stir in cooled fruits, then remaining ingredients. Grease
4 x 200 ml microwave safe cups. Place half a cup
of mixture into each cup, pushing mixture in fi rmly.
Smooth over the top of puddings with the back of a
spoon. Place cups evenly around the edge of the
microwave turntable and cook uncovered on P3 for
20 minutes. Stand for 5 minutes before turning out.
Repeat with remaining mixture. Serve with cream or
custard.
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the fi lling. Check the temperature of the fi lling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the fi lling will be
piping hot and will warm the pastry through.
C
HOCOLATE
P
AˆT É
Makes 24 x 8 cm loaf tin
Ingredients:
300
g
dark chocolate
400
g
condensed milk
1 cup brazil nuts
1
⁄
2
cup hazelnuts
1
⁄
3
cup glace cherries
1
⁄
2
cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
F
RUIT
M
INCE
Serves: 4
Ingredients:
250
g
mixed dried fruit
1 (440
g
) can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
1
⁄
4
cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornfl our with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
MINCE PIES • CAUTION
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– 74 –
Cakes, Desserts and Slices
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
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish, ser aside.
Melt butter and chocolate in 2-litre dish on P7 for
2 minutes. Stir in sugar, vanilla essence, eggs and
fl our. Spread into prepared dish. Cook on P7 for 5 to
6 minutes. Refrigerate until cold. Cut into squares.
C
HOCOLATE
P
EANUT
B
UTTER
S
QUARES
Makes: one 30 x 20 cm Dish
Ingredients:
60
g
butter
1
⁄
2
cup brown sugar
1
1
⁄
2
cups icing sugar
1 cup peanut butter
1 cup crushed nuts
Topping:
200
g
dark chocolate
20
g
butter
Method:
Foil line and grease a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to
20 seconds. Add brown sugar, icing sugar, peanut
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
To prepare topping:
Place chocolate and butter into a small bowl. Cook on
P7 for 1 to 2 minutes. Stir halfway through cooking.
Spread over top of prepared base. Refrigerate until
cold and cut into squares.
C
HOCOLATE
F
UDGE
Makes: 1 x 20 cm square slice
Ingredients:
300
g
chocolate pieces
1 (400
g
) can condensed milk
1 cup chopped peanuts
Method:
Grease 20 cm square dish. Set aside. Place
chocolate and condensed milk in a 1-litre jug. Cook
on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and
cut into squares when cold.
R
OCKY
R
OAD
Makes: 1 x 20 cm square slice
Ingredients:
250
g
dark or milk chocolate
40
g
butter
250
g
packet marshmallows, halved
1 cup unsalted peanuts
1
1
⁄
2
cups fl aked coconut
100
g
turkish delight, chopped
Method:
Melt chocolate and butter in a large bowl on P6 for 2
to 3 minutes. Add remaining ingredients and mix well.
Pour into a greased 20 cm square pan. Refrigerate
until set. Cut or break into pieces to serve.
M
OCHA
F
UDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395
g
can sweetened condensed milk
300
g
dark chocolate melts
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on P7 for
2 minutes. Stir in vanilla and coffee. Mix until well
combined. Cook on P5 for 2 minutes. Stir and pour
into prepared pan. Arrange coffee beans evenly over
the fudge. Chill for 2 hours or until set. Cut into 2.5
cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
O
RANGE
T
RUFFLES
Ingredients:
200
g
dark chocolate bits
30
g
butter
1
⁄
4
cup evaporated milk
1
⁄
3
cup icing sugar, sifted
1
⁄
4
cup chopped nuts
1 tablespoon orange liqueur
1
⁄
2
cup drinking chocolate powder
Method:
Place chocolate bits and butter in a 1-litre dish. Cook
on P7 for 1 to 2 minutes, stirring halfway through
cooking. Add evaporated milk, stir until combined.
Stir in icing sugar, nuts and orange liqueur.
Refrigerate covered for 1 hour. Roll tablespoons
mixture into small balls. Toss in drinking chocolate
powder. Refrigerate until serving.
F00039X90QP_CB.indd 74F00039X90QP_CB.indd 74 2012-6-11 11:37:302012-6-11 11:37:30
– 75 –
Sauces and Extras
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
1
⁄
2
cup water
1
⁄
2
cup caster sugar
1
⁄
2
teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
C
HERRY
K
UECHEN
Serves: 4 to 6
Ingredients:
Base:
1 pkt (340
g
) buttercake mix
1
⁄
2
cup toasted coconut
125
g
melted butter
1 egg
Filling:
425
g
can pitted cherries, drained
Topping:
300 ml sour cream
1 egg
2 tablespoons sugar
cinnamon
Method:
Combine cake mix, coconut, melted butter and
egg. Press into a 27 cm fl an dish. Cook on P10 for
3 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on P6 for 10 to 12
minutes.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄
2
cup caster sugar
1
⁄
2
cup water
500
g
berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
P10 for 2 to 3 minutes. Add berries. Cook on P10 for
3 to 4 minutes. Blend water and cornfl our. Mix into
berry sauce. Cook on P10 for 2 minutes. Serve hot
or cold with ice cream.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500
g
P10 8 Add 300 ml of water. Only half fi ll dish. Cover.
Apples - stewed 500
g
P10 6 Only half fi ll dish. Cover.
Peaches - poached 500
g
P10 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
Pears - poached 500
g
P10 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - poached 500
g
P10 6 Add 300 ml of water. Only half fi ll dish. Cover.
Plums - stewed 500
g
P10 6 - 10 Add 30 ml (2 tbsp) of water. Only half fi ll dish. Cover.
Rhubarb - stewed 500
g
P10 5 Only half fi ll dish. Cover.
Cooking Fruit by Micro Power
F00039X90QP_CB.indd 75F00039X90QP_CB.indd 75 2012-6-11 11:37:302012-6-11 11:37:30
– 76 –
Sauces and Extras
P
RESERVING
Precautions:
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.
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.
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.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on P10
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when fi lled with jam.
T
OMATO
C
HUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250
g
onion, fi nely chopped
1.5 k
g
ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175
g
sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on P10 for
4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for
5 to 6 minutes. Add salt, spices and vinegar. Stir well.
Cook on P10 for 10 minutes, stirring halfway through.
Add sugar, stir well and cook on P7 for 35 to 40 minutes.
Stirring occasionally. Pour into sterilised jars and seal.
C
UCUMBER
P
ICKLE
Ingredients:
2 cucumbers
2 onions, chopped
2 tablespoons salt
250 ml malt vinegar
2
⁄
3
cup sugar
1
⁄
2
teaspoon celery seeds
1
⁄
2
teaspoon mustard seeds
Method:
Wash cucumbers and remove ends, dice (do not
peel). Place diced cucumber in a bowl. Add onion
and sprinkle with salt. Stand overnight. Rinse and
drain cucumbers and onions. Pack into sterilised
jars. Place remaining ingredients in jug and cook on
P10 for 2 minutes. Stir and cook on P10 for a further
5 minutes. Pour liquid over cucumber and seal. Keep
for 4 weeks before opening.
S
WEET
A
PRICOT
J
AM
Makes: Approximately 1.5 litres
Ingredients:
500
g
dried apricots, cut in quarters
1.2 litres water
850
g
sugar
2 tablespoons pectin
Method:
Place apricots and water in a 4-litre casserole dish. Cover
and allow to stand overnight. Add sugar. Re-cover. Cook
on P7 for 25 minutes, stirring halfway through cooking.
Remove lid, add pectin, stir well. Cook on P7 for a further
25 minutes, stirring halfway through cooking. Allow to
cool slightly before pouring into sterilised jars. Seal.
L
EMON
B
UTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄
2
cup lemon juice
1 tablespoon lemon rind
1
⁄
3
cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
P6 for 4 to 5 minutes, stirring every minute. Pour into
hot sterilised jars and seal immediately.
L
EMON
L
IME
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 P10 for 8 to
10 minutes. Stir 2 to 3 minutes during this cooking time to
dissolve sugar. Cook on P10 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.
Lemon Lime Cordial
F00039X90QP_CB.indd 76F00039X90QP_CB.indd 76 2012-6-11 11:37:302012-6-11 11:37:30
– 77 –
Sauces and Extras
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:
Place butter in a 4-cup jug. Cook on P10 for 30 to 40
seconds. Stir in fl our, salt and pepper. Gradually add
milk, stirring until smooth.Cook on P10 for 2 minutes,
stirring every minute.
Tip: For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
C
HEESE
S
AUCE
Makes: 1
1
⁄
2
cups
Ingredients:
40
g
butter
2 tablespoons fl our
1
1
⁄
2
cups milk
1
⁄
2
cup grated cheese
Method:
Melt butter in 1-litre jug on P10 for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
to 1
1
⁄
2
minute. Stir and serve with vegetables of your
choice.
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven,
less liquid may be needed as less evaporation
occurs with a shorter cooking time.
C
ARAMEL
S
AUCE
Makes: 2 cups
Ingredients:
440
g
can condensed milk
1
⁄
4
cup brown sugar
2 tablespoons golden syrup
300 ml cream
Method:
Combine condensed milk, brown sugar and golden
syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5
minutes, stirring halfway through cooking. Add cream
and stir until combined. Serve over ice cream.
R
ICH
C
HOCOLATE
S
AUCE
Makes: 1
1
⁄
4
cups
Ingredients:
200
g
chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook
on P10 for 2 minutes. Mix well. Serve over ice
cream.
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1
1
⁄
2
cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
HINT:
TO REHEAT POURING CUSTARD:
Place 600 ml in a 1-litre jug and cook on P10 for 2
to 3 minutes stirring once.
G
INGER
T
EA
Serve: 2
Ingredients:
5 cm piece ginger
1 lemon, sliced
2 teabags
1 cup mint leaves
2 cups water
Method:
Peel and slice ginger and place into a 2-cup jug with
remaining ingredients. Heat on P10 for 3 to 4
minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
S
TRAWBERRY
L
IQUEUR
Makes: 750 ml
Ingredients:
500
g
sugar
500
g
washed and hulled strawberries
600
g
brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
F00039X90QP_CB.indd 77F00039X90QP_CB.indd 77 2012-6-11 11:37:302012-6-11 11:37:30
© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2012
F00039X90QP
PA0612-0
Printed in China
Please read these instructions carefully before using this
product, and save this manual for future use.
Model NO.
NN-GD682S
Operating Instruction and Cook Book
Grill Microwave Oven
Household Use Only
F00039X90QP_cover.indd 2-3F00039X90QP_cover.indd 2-3 2012-6-11 11:46:122012-6-11 11:46:12
