Page 1
Page 2
CONTENTS
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY 2
IMPORTANT SAFETY INSTRUCTIONS 2
INTRODUCTION 3
HOW THE COOKING WORKS 4
Microwave 4
Convection 4
Combination 4
Grill 4
FACTORS TO CONSIDER WHEN COOKING 5
COOKING TECHNIQUES 5
UTENSIL GUIDE 6
Utensils Chart 6
AUTO COOK 7
DEFROSTING 7
Defrost Chart 8
COOK BOOK
Starters / Soups 9
Meat / Poultry 13
Fish / Seafood 20
Vegetable / Vegetarian 23
Sauces / Preserves 27
Pasta / Rice 31
Pastry 34
Baking-Cakes/Biscuits/Scones/Bread 38
Dessert 42
MICROWAVE-CONVECTION
COOK BOOK
Page 3
2 Precautions
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO
EXCESSIVE MICROWAVE ENERGY
(a)
Do not attempt to operate this oven with the door open since open-door operation can result in
harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.
(b) Do not place any object between the oven front face and the door or allow soil or cleaner residue
to accumulate on sealing surfaces.
(c) Do not operate the oven if it is damaged. It is particulary important that the oven door close properly
and that there is not damage to the: (1) door (bent), (2) hinges and latches (broken or loosened), (3)
door seals and sealing surfaces.
(d)
The oven should not be adjusted or repaired by anyone except properly qualified service personnel.
IMPORTANT SAFETY INSTRUCTIONS
When using electrical appliances basic safety precautions should be followed, including the following.
WARNING-To reduce the risk of burns, electric shock, fire, injury to persons or exposure to excessive
microwave energy:
SAVE THESE INSTRUCTIONS
1. Read all instructions before using the appliance.
2. Read and follow the specific “PRECAUTIONS TO AVOID
POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE
ENERGY” found on the above.
3. This appliance must be grounded. Connect only to
properly grounded outlet. See “GROUNDING
INSTRUCTIONS” found on operating instructions.
4. Install or locate this appliance only in accordance with
the provided installation instructions.
5. Some products such as whole eggs and sealed
containers-for example, closed glass jars-may explode
and should not be heated in this oven.
6. Use this appliance only for its intended use as
described in this manual.
7. As with any appliance, close supervision is necessary
when used by children.
8. Do not operate this appliance if it has a damaged cord
or plug, if it is not working properly, or if it has been
damaged or dropped.
9. This appliance should be serviced only by qualified
service personnel. Contact nearest authorized service
facility for examination, repair or adjustment.
10. Do not cover or block any openings on this
appliance.
11. Do not use outdoors.
12. Do not immerse cord or plug in water.
13. Keep cord away from heated surfaces.
14. Do not let cord hang over edge of table or counter.
15. When cleaning surfaces of door and oven that comes
together on closing the door, use only mild,
nonabrasive soaps or detergents applied with a
sponge or soft cloth.
16. To reduce the risk of fire in the oven cavity:
(a) Do not overcook food. Carefully attend appliance if
paper, plastic, or other combustible materials are
placed inside the oven to facilitate cooking.
(b) Remove wire twist-ties from paper or plastic bags
before placing bag in oven.
(c) If materials inside the oven should ignite, keep oven
door closed, turn oven off, and disconnect the power
cord, or shut off power at the fuse or circuit breaker
panel.
17. Do not use this microwave oven to heat corrosive
chemicals (for example, sulfides and chlorides).
Vapors from such corrosive chemicals may interact
with the contact and springs of the safety interlock
switches thereby rendering them inoperable.
Page 4
Microwave
This guick method of cooking is great for many foods
high is moisture, such as vegetables and fish.
The energy-efficient method saves time and nutrients
compared to conventional cooking, with less drying
out of exterior surfaces. Each recipe for microwave
cooking uses the specific power level which is most
appropriate for the food being cooked, similar to an
oven setting in conventional cooking.
There are ten power levels to choose from on this
model. 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%,
90%, 100%.
Defrosting requires a lower power level generates just
enough heat to melt the ice crystals to defrost but not
cook the food.
Convection
Heated air is blown around the oven cavity to bake or
roast food in a way similar to conventional oven
cooking. The heated airflow continually circulates
around the food, resulting in less cooking time for
some foods. Keep the oven door closed between
batches to retain as much heat as possible.
Combination
The combination of microwave energy and
convection heat provides quick cooking and surface
browning. In this cooking method, the oven will
automatically alternate between microwave and
convection cooking. The two versatile combination
settings on the oven are COMBI 1, COMBI 2, COMBI
3, COMBI 4, COMBI 5.
Grill
The Grill Method uses a calrod unit to provide high
heat for cooking the surface or the food exposed to it,
much in the same manner as conventional grilling.
Steaks, chops, burgers, fish and chicken can be grilled
to perfection with no preheating, and sandwiches are
toasted to a golden brown. Anyfood that will be
enhanced by additional browning after speedy
microwave cooking can be top/bottom browned by
the Grill method.
Introduction 3
INTRODUCTION
Welcome to a new experience in cooking technology Have you ever wished that food could be cooked simply
at the touch of a button? - Now It’s possible!
Your new oven is a versatile and energy - efficient appliance. Defrost foods quickly and evenly with the AUTO
DEFROST. Save time and keep your kitchen cool year-round cooking with microwave energy. Prepare your
favorite baked goods or roast meats and poultry to golden brown perfection with CONVECTION cooking. GRILL
feature provide quickly cooking and browning for steaks, chops, burgers etc. For the best of both of teses
cooking method, microwave cooking and convection heat, use combination cooking.
Prepare to enjoy four ways to better cooking with your new oven!
Each symbol is highlighted throughout this cookbook in recipes and charts to assist you in knowing which of
the four methods is to be used;
Page 5
4 How the Cooking Works
HOW THE COOKING WORKS
Microwave
Microwave cooking is a fast cooking method which
makes use of the properties of microwave energy
instead of an external heat source that is used in
conventional cooking.
Microwaves are what the name implies: they are small
waves of energy. In fact they are electromagnetic
waves. There are very familiar to us in different forms;
television, radio-broadcasting, radar and space
communication-all of these use electromagnetic
waves.
Microwaves penetrate deeply into the food, 2.5 to
3.7cm (1 to 1
1
/2”), depending upon the food being
cooked. As they penetrate the food, they cause the
molecules to vibrate against each other at a very high
speed and because of the friction between the
molecules, heat is produced which cooks the food.
Microwaves are only attracted to moisture molecules.
Certain substances such as glass, plastics and paper
are invisible to microwave energy and it will pass
straight through with not effect. This is why these
cooking utensils can stay relatively cool during
cooking.
The metal walls and door mesh ensure that the
microwaves are contained in the oven. When the
door latch is opened, the microwave energy is
immediately switched off.
Grill
This cooking mode is similar to conventional grilling
without any need to preheat. The heat from the
calrod unit is directed to the surface of the food
placed on the metal rack. The recipes and chart
information will guide you when to turn over the
food so the second side will cook as evenly as the first
one. The food will be moist, tender, any juicy inside
with a crisp or browned outside. For best results,
choose foods that are 2.5cm (1”) thick or less and are
uniform in thickness.
Combination
Combination cooking combines the advantages of
two cooking method to produce conventionally
cooked results very quickly, without the need to
preheat.
Microwave energy alone cannot produce baked or
roasted results comparable with conventional means,
because it is not possible to achieve the high surface
temperatures required for browning and crisping.
Similary, by convectional cooking alone it is not
possible to cook quickly due to the slow process of
heat conduction. Combination works on the principle
of simultaneous application of microwave energy and
recirculating hot air applied from a cold start.
The microwave energy provides rapid cooking and
the hot air energy gives a brown, baked or roasted
appearance. You select the microwave power
according to the recipe and COMBI 1, COMBI 2,
COMBI 3, COMBI 4, COMBI 5 and the oven will do
the rest without any need to preheat.
Convection
Convection cooking is a process of heating where by
the food is cooked by a constantly changing flow of
hot air. The hot air is forced over the food by a
recirculating fan system which then passes over
electrical heating elements to heat up the air very
rapidly and circulate it over the food. This heats up
the outside of the food which then cooks by heat
conducting from the outside to the inside.
A fan circulates hot air throghout the oven cavity,
surrounding the food and sealing in the natural juices
of roasts and poultry. Baked goods benefit from the
convection heat for a crisp, evenly browned surface.
In some cases, the circulating hot air will result in a
time savings as compared to conventional cooking.
Page 6
Factors to Consider When Cooking, Cooking Techniques 5
Covering
Covering the dish holds in heat and steam to speed cooking.
Use a casserole lid or plastic wrap. Vent plastic by turning back
one edge at the side of dish to form a narrow slot where excess
steam can escape. To hold in heat and prevent spatters without
steaming, use waxed paper. Cooking bags hold in steam to help
tenderize larger, less tender cut of meat. Tie bag loosely with
string or piece of plastic for microwave or combination cooking,
and place bag in baking dish. If covering during combination
cooking, be sure that the cover is microwaveable and can
withstand heat as well. Carefully remove any cover away from
you to avoid contact with hot steam.
Arrangement
Arrange foods of a uniform size, such as baking potatoes, in a
ring shape allow equal exposure to the microwave energy or
convection heat.
Rearranging refers to the changing of the arrangement if
necessary during the cooking of some foods to promote even
cooking. Outer pieces should be moved to the inside, and inner
pieces should be moved to the outside to be rearranged
properly.
Stirring
Stir foods from outside to centre of dish once or twice during
cooking to equalize heat and speed. Stir foods to equalize food
temperature, shorten cooking time, and blend flavors.
Rotating
The turntable does the rotating for you and minimizes the need
to rotate the food.
Shielding
Shielding means to cover sensitive area with foil to prevent
overcooking. Use small amounts of foil to cover areas of dish or
parts of food which cook too quickly. Foil must be at least 2.5cm
(1”) from the sides of the oven. Use also with convection and
combination cooking if any areas brown too quickly, like pie
crusts or uneven surfaces.
Turning
This means to reposition the food itself so that the upper and
lower surfaces are reversed. This can be done to individual
pieces like halibut steaks or to an entire food like a beef roast,
and whole poultry.
Standing Time
Standing time allows microwave-cooked foods to finish cooking
after they are removed from the oven.
During the standing time, the heat that has been created within
the food is equalized throughout.
Dense foods, whole vegetables, or casseroles usually call for longer
standing times. In convection and combination cooking, whole
roasts and poultry also benefit from standing time to redistribute
the natural juices throughout and make carving easier.
COOKING TECHNIQUES
Utensil Size and Shape
Round shapes allow for faster and more even microwave
cooking due to equal microwave penetration from all sides.
Square and rectangular shapes of dishes may, in a few instances,
require shielding at the corners to prevent overcooking. Be
certain that a dish you select will fit the turntable before using.
The dishes used in the recipes in this book were carefully
selected to give excellent results.
Quantity of Food
For microwave cooking, the quantity of food affect the amount
of time required to cook the food properly. If you increase or
decrease the amount of food in a recipe, the timing will need to
be adjusted accordingly.
Placement in the Oven
The way the food cooks is affected by the placement of the food
in the oven. Foods with uneven shapes and thicknesses require
special placement so they will cook evenly. Position tender areas
of foods like asparagus tips and broccoli flowerettes towards the
center to prevent the tender tips from receiving too much
microwave energy and overcooking. Place smaller areas and
thinner parts of foods with uneven thicknesses, like fish fillets and
drumsticks, in the center of the dish for microwave cooking and
combination cooking. This placement allows the larger, thicker
areas to receive more microwave energy in the corners of the
dish.
Placement on the turntable should allow microwaves to reach all
sides of the food, whether you are cooking several items, like
baked apples, or one item, like a meatloaf. When placement
alone is not enough, the recipe will direct you to stir, turn the
food over, or rearrange.
Browning
Some types and cuts of meat brown naturally when cooked with
convection heat or combination cooking. Because of high fat
content and longer cooking time, larger cuts of meat and large
whole poultry will brwon in the microwave. Smaller pieces cook
so quickly in the microwave that they do not have time to
brown, so they benefit from convection heat.
Combination cooking allows for the added benefit of speed and
browning for a satisfying appearance of the food.
FACTORS TO CONSIDER WHEN COOKING
Page 7
6 Utensil Guide
UTENSIL GUIDE
Microwave Utensils
Microwave energy must be able to pass through the container
to reach the food for microwave cooking. Thus utensils for this
cooking mode must be made of materials transparent to
microwave energy, such as glass, glass-ceramic, some plastics,
stonewave, and pottery. Because microwaves heat the food, not
the container, many utensils and covering which cannot be
used in a conventional oven work well in the microwave.
Do not use dishes, pans, or other containers that are made of
metal or have metal handles or trim for microwave cooking.
Metal containers reflect microwave energy and do not allow it to
pass through and heat the food. Aluminum foil may be used for
shielding food as it cooks with microwave energy as long as the
amount of food uncovered is always greater than that covered.
Do not let the foil touch the sides of the oven or the metal tray
when microwave
cooking. Do not
touch the sides of the
oven or any
aluminum foil used
for shielding.
Convection Utensils
The metal cooking
utensils you now
own that you would
normally use in the
conventional oven
are also suitabloe for
convection cooking.
Metal cooking utensils
are recommended for convection cooking because they are the
best heat conductors and promote browning.
Combination Utensils
Select utensils for
COMBI 1, 2, 3, 4, 5
cooking that allow
microwaves to
penetrate and yet can
withstand convection
heat.
Since combination
cooking uses microwave energy and convection heat, the
utensils must be able to withstand both cooking modes.
The metal turntable and the metal rack that come with the oven
are suitable for all cooking modes and may be used as the
recipes direct.
Utensils Chart
Utensils MICROWAVE CONVECTION COMBI GRILL
Glass (heat resistant) Yes Yes Yes Yes
Ceramic Yes Yes Yes Yes
China (heat resistant) Yes Yes Yes Yes
Earthenware Yes Yes Yes Yes
Plastic Wrap & Tableware Yes No No No
Paper Yes No No No
Basketware, Wood Yes No No No
Pottery Yes Yes Yes Yes
Plastic Microwave Cookware Yes No No No
Metal Baking Pans No Yes No Yes
Aluminum Foil Pans No Yes No Yes
Cooking Bag & Oven Film Yes Yes Yes (occasionally) Yes
* When using the Microwave or Combination (COMBI1, 2, 3, 4, 5) methods, remember the following:
• Do not use any utensil with silver, gold or other metallic decoration.
• Remove all metal covers or lids from foods prior to cooking.
• Check that the material will not soften or distort when in contact with heat from the food.
Page 8
Auto Cook, Defrosting 7
AUTO COOK
One of the great merits of your oven is AUTO COOK.
Beef, pork roasts, chicken, fish, vegetables can be cooked on AUTO COOK.
The oven will determine the cooking time and combination setting.
Place roasts fat-side up and wholle poultry breast-side up on a microwave roasting rack set in a microwave- and heatsafe dish. Place dish on metal tray.
There are nine categories for AUTO COOK.
Listed below are the recommended foods and proper weights that can be cooked on each category.
For the best results, follow the recommendations mentioned below the chart.
Auto Cook Menu
1. ROAST BEEF
2. ROAST CHICHEN
3. ROAST PORK
4. BAKED FISH
5. BAKED POTATO
6. ROAST POTATO
7. FRESH VEGETABLES
8. FROZEN VEGETABLES
9. CASSEROLE
Press auto cook key
Once
Twice
3 times
4 times
5 times
6 times
7 times
8 times
9 times
Minimum Weight
500 g
800 g
500 g
300 g
1 ea.
400 g
100 g
100 g
500 g
Maximum Weight
2000 g
3000 g
2000 g
900 g
5 ea.
1000 g
900 g
900 g
2000 g
Weight Step
100 g
100 g
100 g
100 g
1 ea.
50 g
50 g
50 g
100 g
DEFROSTING
Defrost frozen food is one of the benefits of a microwave oven. Microwave defrosting is much faster than refrigerator
defrosting and safer than room temperature defrosting, since it does not promote the growth of harmful bacteria, it can
also give results.
T o obtain the best results:
Follow special techniques for defrosting. Remember
when defrosting to allow for a standing time to evenly
thaw food. Unwrap food, place in dish, or arrange
properly on dish so microwaves can reach all sides. And
halfway through defrosting time, stir, turn over or
redistribute food. Breaking up the pieces of chicken, fish
and meat when they are partially thawed will help. ANy
pieces which are already thawed should be removed.
T o Pr event overdefrosting:
Thin areas edges can be shielded with strips of aluminum
foil. However, when using foil allow at least 2.5cm (1”) of
space between foil and Interior oven walls. Also, if using
two or more small pieces of foil to shield. Place at least
2.5cm (1”) apart from each other. This is to avoid arcing.
Page 9
8 Auto Defrost
Defrost requires a lower power Microwave level generates just enough heat to melt the ice crystals to defrost but not cook the
food. Refer to the charts on defrosting for specific information.
DEFROST CHART (touch AUTO DEFROST)
Item and Weight Defrost Time Standing Time Procedure and Techniques
Vegetables
Asparagus/284g (10 oz.) 4 to 5 min. 5 min.
Broccoli, chopped/284g (10 oz.) 21/2 to 31/2 min. 5 min.
Pea Pods/170g (6 oz.) 1 to 2 min. 5 min.
Peas, green/284g (10 oz.) 2 to 3 min. 5 min.
Spinach, chopped/284g (10 oz.) 2 to 3 min. 5 min.
Meat
Minced Beef/454 g (1 lb.) 3
1
/2 to 41/2 min. 5 min.
Tenderloin/1134g (21/2 lbs.) 4 to 5 min. 5 to 7 min.
Beef Roast, boneless/ 4 to 5 min. 7 to 10 min.
Stew Meat/907g (2 lbs.) 3 to 4 min. 5 to 7 min.
Short Ribs/1590g (31/2 lbs.) 2 to 3 min. 5 to 7 min.
Beef Blad Pot Roast/ 4 to 5 min. 7 to 10 min.
1816g (4 lbs.)
Patties/113g (4 oz.) 11/2 to 21/2 min. —
Pork Roast, boneless/ 3
1
/2 to 41/2 min. 15 to 20 min.
1590g (31/2 lbs.)
Tenderloin/454 (1 lb.) 3 to 4 min. 5 to 7 min.
Pork Chops/454g (1 lb.) 3 to 4 min. 5 to 7 min.
Minced/907g (2 lbs.) 3 to 4 min. 5 to 7 min.
Spareribs/681g (11/2 lbs.) 11/2 to 21/2 min. 5 to 7 min.
Poultry (per lb. (454g))
Whole Chicken/ 3
1
/2 to 41/2 min. 10 to 15 min.
1475g (31/4 lbs.)
Chicken Breasts boneless/ 3 to 5 min. 5 to 7 min.
454g (1 lbs.)
Bone-in/681g (11/2 lbs.) 41/2 to 51/2 min. 5 to 7 min.
Cornish Hens/681g (1
1
/2 lbs.) 4 to 5 min. 5 to 7 min.
Turkey Breast/2950g (61/2 lbs.) 4 to 5 min. 10 to 15 min.
Turkey Pieces/1816g (4 lbs.) 3 to 4 min. 10 to 15 min.
Fish/Seafood (per lb. (454g))
Whole fish/454g (1 lb.) 3 to 5 min. 5 to 7 min.
Fish Steaks/454g (1 lb.) 4 to 5 min. 5 to 7 min.
Fish Fillets/454g (1 lb.) 3 to 4 min. 5 to 7 min.
Shrimp/454g (1 lb.) 21/2 to 31/2 min. 5 to 7 min.
Lobster Tails/454g (1 lb.) 3 to 4 min. 5 to 7 min.
Scallops Block/454g (1 lb.) 5 to 6 min. 7 to 10 min.
Separate/454g (1 lb.) 4 to 5 min. 5 to 7 min.
Remove outer wrapping.
Place on double thickness of
microwaveable paper towel on turntable.
Stir or rearrange once during cooking time.
Turn bird over. Shield wing tips, leg ends, and
breast bone areas with foil. Breat side down.
Break apart and remove thawed portions
with fork
Turn over after half time shield ends or
thinner areas with foil.
Turn over after half time.
Shield ends or thinner areas with foil.
Separate and rearrange once.
Separate and rearrange once.
Turn over after half time.
Shield ends or thinner areas with foil.
Turn over after half time.
Turn over after half time.
Shield ends or thinner areas with foil.
Turn over after half time.
Shield ends or thinner areas with foil.
Separate and rearrange once.
Break apart and remove thawed portions
with fork.
Turn meat over and rearrange, separtate once.
Separate and rearrange once.
Separate and rearrange once.
Turn bird over. Shield wing tips, leg ends
and breast bone areas with foil, if needed.
Separate and rearrange once.
Shield ends and thinner areas with foil, if needed.
Shield ends and thinner areas with foil, if needed.
Separate and rearrange once.
Shield as needed.
Separate and rearrange once.
Shield as needed.
Separate and rearrange once.
Turn over after half time shield as needed.
Turn over and rearrange once.
Separate and rearrange once.
Page 10
STARTERS/SOUPS
Page 11
10 Starters/Soups
Stuffed Mushrooms
(18 starters)
Ingredients
18 fresh mushrooms (about 227g (8oz.))
2tbsp chopped green onion
1tbsp butter or margarine
2tbsp fine dry bread crumbs
2tbsp shredded Cheddar cheese
Dash salt and ground pepper
1tbsp parsley flake
1tbsp chopped green pepper
1tbsp chopped red pepper
Cookware
Microwaveable plate
Method
1. Remove stems from mushrooms. Place caps,
larger ones to outside, in circles on
microwaveable plate; set aside.
2. Chop stems finely and place in microwaveable
small casserole; add green onion, green pepper,
red pepper and butter. Cook on 100%
microwave power for 1 to 11/2 minutes or until
stems are tender.
3. Stir in bread crumbs, cheese, salt, and pepper.
Spoon stuffing into mushroom caps.
4. Cook on 100% microwave power for 2 to 3
minutes or until hot. Sprinkle parsley flake.
Variations
Walnut-Stuffed Mushrooms
Follow recipe above, adding 1/4 cup chopped
walnuts and dash dried thyme leaves to chopped
stems and omitting cheese.
Leek and Potato Soup
(Serves 4-6)
Ingredients
2 medium leeks, sliced thinly
I small onion, chopped finely
450g (1lb) potatoes, peeled and finely cubed
25g (1oz) butter
600mls (1pt) hot chicken stock
150mls (1/4pt) double cream
30mls (2tbsp) chopped chives
1 bouquet garni
salt and pepper
Cookware
Microwaveable large bowl
Method
1. Place the butter in a large microwaveproof bowl
and melt, using 100% microwave power for 3040 seconds. Stir in the leeks and onion, cover
and cook on 100% microwave power for 5
minutes.
2. Stir in hot stock, potatoes, bouquet garni and
salt and pepper. Cover and cook on 100%
microwave power for 25 minutes, until the
potato is tender.
3. If a smooth soup is required, remove bouquet
garni and liquidise soup until smooth.
Stir in the cream and serve warm, garnished with
chopped chives.
Page 12
Starters/Soups 11
Cream of Mushroom
Soup
(Serves 4)
Ingredients
25g (1oz) butter
1 small onion, chopped
600ml (1pt) hot chicken stock
225g (8oz) button mushrooms, sliced
bouquet garni
15ml (1tbsp) cornflour
300ml (1/2pt) milk
salt and pepper
60ml (4tbsp) single cream
Cookware
3 liter (6pt) bowl
Method
1. Place the butter and chopped onion in a large
bowl. Cover and cook on 100% microwave
power for 3 mins. or until soft.
2. Add the stock, mushrooms and bouquet garni.
Cover and cook on 100% microwave power for
15-20 mins. or until mushrooms are soft.
3. Remove the bouquet garni and blend the soup
until smooth. Mix the cornflour with a little of the
milk, then stir in remaining milk. Add to the
mushroom mixture.
4. Cover and cook on 100% microwave power for
5 mins. or until thickened. Season and serve with
cream swirled on top.
Baked Pâté
(Serves 8-10)
Ingredients
1/2 cup finely chopped onion
1/4 cup butter or margarine
454g(1lg.) chicken livers, cut into pieces
1/4 cup half-and-half
1/4 cup pistachio nuts
2 tbsp brandy
2 egg yolks
1 tbsp plour
1/2 tsp dried tarragon leaves, crushed
1/4 tsp salt
1/8 tsp ground pepper
Cracker and fresh celery
Cookware
Microwaveableand ovenable large casserole
Method
1. Place onion and butter in microwaveable
medium casserole.
Place microwaveable cover on top. Cook on
100% microwave power for 2 to 3 minutes or
until onion is tender.
2. Stir in chicken liver pieces. Cook on 100%
microwave power covered for 4 to 5 minutes or
until livers are tender.
3. Add half-and-haif, pistachios, brandy, egg yolks,
flour, tarragon, salt, pepper, and chicken liver
mixture to blender; puree. Turn puree into
greased microwaveable and ovenable small
casserole.
4. Cook COMBI1 for 30 to 40 minutes at 50% or
until knife inserted near center comes out clean.
Chill. Unmold onto serving dish. Garnish with
crackers and fresh celery.
Page 13
12 Starters/Soups
Chicken Strip Starters
(Serves 12)
Ingredients
2 boneless, skinless chicken breast halves
(about 227g(1/2 lb.))
Salt and pepper
3 tbsp butter or margarine
1 egg
1/3 cup finely ground walunts
1/4 cup ltalian seasoned bread crumbs
Cookware
Microwaveable shallow dish
Method
1. Pound chicken to 1.2cm (1/2”) thickness with
meat hammer. Sprinkle chicken with salt and
pepper, cut into 7.5x1.2cm (3x1/2”) strips, and
set aside.
2. Place butter in microwaveable shallow dish.
Cook on 100% microwave power for 30 to 45
seconds or until butter melts. Add egg to melted
butter and beat with fork until mixed. Mix
wainuts and bread crumbs in plastic bag.
3. Coat chicken strips first with egg mixture and
then with bread crumb mixture.
4. Place strips on metal rack on turntable. Cook on
CONVECTION for 15 to 18 minutes at
190˚C(375˚F) or until chicken is tender and juices
run clear.
Page 14
MEAT/POULTRY
Page 15
14 Meat/Poultry
Lamb Stew
(Serves 6-8)
Ingredients
1/2 cup flour
1/2 tsp salt
1/2 tsp dried rosemary leaves
1/4 tsp ground pepper
681g (1 1/2 lb.) lamb for stew, cut into 1.8 to 2.5cm (3/4
to 1”) cubes
2 tsp instant chicken bouillon granules
2 cup hot tap water
1/2 cup dry white wine
1 1/2 cups thinly sliced carrots
2 medium onions, cut into eighths
2 medium potatoes, cut into eighths
1 bay leaf
1 package (284g (10 oz.)) frozen peas
Cookware
Microwaveable and ovenable large casserole
Method
1. Combine flour, salt, rosemary, and pepper in
microwaveable and ovenable large casserole;
add lamb and stir to coat. Dissolve bouillon
granules in hot water.
2. Add bouillon. wine, carrots, onions, potatoes,
and bay leaf to meat; stir. Place microwaveable
and ovenable cover on top.
3. Cook COMBI4(60%) for 60 minutes; stir. Cook
COMBI4(60%) for 30 to 45 minutes at
160˚C(325˚F) or until meat and vegetables are
tender.
4. Stir in frozen peas. Let stand covered for 15
minutes. Discard bay leaf.
Beef Kabobs
(Serves 4)
Ingredients
2/3 cup ltalian salad dressing
454g (1 lb.) beef sirloin steak, boneless, cut into 2.5cm (1”
cubes) cubes
1/2 green pepper, cored and cut into 8 pieces
4 large mushrooms
4 cherry tomatoes
4 whole garlic
Buttered cooked rice
Cookware
Microwaveable medium casserole
Method
1. Pour dressing into microwaveable mudium
casserole. Cook on 100% microwave power for 1
minute or until heated. Add beef and stir to coat.
Cover; refrigerate for at least 4 hours.
2. When ready to assemble kabobs, alternate beef,
green pepper, mushroom, cherry tomato, green
pepper and garlic on four 23cm (9”) metal
skewers.
3. Place kabobs on metal rack on high tray.
Place high tray on turntable. GRILL1 for 15
minutes; turn kabobs over GRILL1 for 5 minutes.
Serve on rice.
Page 16
Meat/Poultry 15
Lemon-Basted Turkey
Roast
(Serves 8-10)
Ingredients
1 fresh or defrosted frozen turkey breast
(about 1816g (4 lbs.))
1/3 cup fresh lemon juice
2 tbsp vegetable oil
2 tsp Worcestarshire sauce
1/2 tsp grated lemon peel
1/4 tsp salt
1/4 tsp ground pepper
Method
1. Place turkey breast on metal rack on turntable.
Combine lemon juice, oil. Worcestershire sauce,
limon peel, salt, pepper, and garlic in measuring
cup.
2. Brush lemon mixture generously over turkey
breast. Insert meat thermometer in center of
thickest part of breast.
3. Cook CONVECTION for 30 for 35 minutes at
160˚C(325˚F).
4. Brush with some of remaining lemon mixture.
Cook CONVECTION for 30 to 35 minutes at
160˚C(325˚F) or until meat thermometer
registers 80˚C(170˚F), basting once with lemon
mixture. Let stand for 10 minutes.
Chicken Pot Pie with
Herb Base
(Serves 4)
Ingredients
Basic Pastry (page ; see Pastry Topping)
1/2 tsp dried salad herbs, crushed
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
1/2 cup butter or margarine
3 tbsp flour
1/4 tsp salt
1 1/4 cups chicken broth
1/2 cup half-and-half
2 cups diced cooked chicken
1/2 cup cooked green peas
Cookware
Microwaveable and ovenable large casserole
Method
1. Prepare pastry, adding salad herbs to flour; roll
out pastry, cut lattice strips, and set aside. Place
carrot, celery, and onion in microwaveable small
casserole. Place microwaveable cover on top.
2. Cook on 100% microwave power for 5 to 6
minutes or until vegetables are crisptender; set
aside. Place butter in glass measuring cup.
3. Cook on 100% microwave power for 45 to 60
seconds or until butter melts. Blend in flour and
salt, Stir in chicken broth and half-and-half until
smooth.
4. Cook on 100% microwave power for 7 to 8
minutes or until thickened, whisking once. Mix in
reserved vegetables, chicken, and peas.
5. Place mixture in small casserole. Make lattice top
as directed in pastry recipe.
6. Cook CONVECTION for 40 to 45 minutes at
230˚C(450˚F) or until pastry is golden brown and
mixture is bubbly.
Page 17
Beef Stroganoff
(Serves 6)
Ingredients
1 medium onion, thinly sliced
1 clove garlic, minced
227g (8 oz.) fresh mushrooms, sliced
2 tbsp butter or margarine
1 beef sirloin boneless (about 681 g (1 1/2 lb.))
1 tbsp Worcestershire sauce
1/4 cup cornflour
1/4 cup water
3/4 cup canned condensed beef consommé
2 tsp paprika
1/2 tsp salt
1/8 tsp ground pepper
1/2 cup dairy sour cream
Cookware
Microwaveable medium casserole
Method
1. Place onion, garlic, mushrooms, and butter in
microwaveable small casserble. Place
microwaveable cover on top.
2. Cook on 100% microwave power for 3 to 4
minutes or until mushrooms are tender; drain
and set aside. Trim fat from steak. Slice steak
across grain into thin strips.
3. Place beef strips in microwaveable medium
casserole; stir in Wocestershire sauce. Place
microwaveable cover on top.
4. Cook on 70% microwave power for 7 to 8
jminutes or until meat is no longer pink, stirring
twice. Mix cornflour and water; add to meat and
mix well. Stir in cooked vegetables, consomme,
paprika, salt, and pepper.
5.
Cook on 70% microwave power covered for 9 to
11 minutes or until meat is tender. Stir in sour
cream.
6. Cook on 70% microwave power covered for 2 to
3 minutes or just until thoroughly heated. Let
stand for 5 minutes.
Curried Chicken
(Serves 4-6)
Ingredients
1 broiler-fryer chicken (1134g to 1361g (2 1/2 to 3 lb.))
cut into pieces and skinned
1 can (305g (10 3/4 oz/)) condensed cream of chicken
soup
1 can (227g (8 oz.)) crushed pienapple, drained
1/2 cup raisins
1 tbsp curry powder
Cookware
Microwaveable large bowl
Method
1. Arrange chicken pieces with meatiest portions
toward outside in microwaveable 20cm (8”)
square baking dish. Place microwaveable cover
on top.
2. Cook on 100% microwave power for 8 minutes.
Turn piedes over; drain.
Combine soup, pineapple, raisins, and curry
power; pour over chicken.
3. Cook on 100% microwave power covered for 10
to 12 minutes or until chicken near bone is no
longer pink.
Let stand covered for 5 minutes.
16 Meat/Poultry
Page 18
Meat/Poultry 17
Creamy Bacon Chicken
(Serves 4)
Ingredients
4 slices bacon
4 boneless, skinless chicken breast halves (454g (1 lb.))
1 can (305g (10 3/4 oz.)) condensed cream of onion soup
2 tbsp sherry wine
1/8 tsp ground pepper
1/4 cup silced slivered almonds
Cookware
20cm(8”) microwaveable square baking dish
Method
1. Cook on 100% for 3 to 4 minutes or until bacon
is crisp. Cool slightly, crumble and set aside.
Arrange chicken with meatiest portions toward
outside in microwaveable 20cm(8”) square
baking dish. Place microwaveable cover on top.
2. Cook on 100% microwave power for 5 minutes.
Combine condensed soup, sherry and pepper.
Pour over chicken.
3. Cook on 100% microwave power covered for 4
to 6 minutes or until chicken is no longer pink.
4. Sprinkle almonds and then reserved crumbled
bacon over chicken. Let stand overed for 5
minutes.
Swiss Steak
(Serve 4-6)
Ingredients
1 beef round steak, boneless
(681g (1 1/2 lb.)), cut 1.2cm (1/2”) thick
1/3 cup flour
1/2 tsp salt
1/4 tsp ground pepper
1 onion, sliced and separated into rings
1 can (411g (14 1/2 oz.)) stewed tomatoes
1/4 tsp sugar
Cookware
Microwaveable and ovenable baking dish
Method
1. Trim fat from steak. Pound steak to 0.6cm (1/4”)
thickness with meat hammer; cut into servingsize pieces.
2. Combine flour, salt, and pepper in 50x35cm
(20x14”) cooking bag. Shake steak in flour
mixture to coat and place in microwaveable and
ovenable baking dish.
3. Place onion on steak. Mix stewed tomatoes and
sugar; pour over steak. Close bag loosely with
strip cut from cooking bag or string.
4. Cook COMBI5(40%) for 50 to 60 minutes or until
steak is tender.
Page 19
18 Meat/Poultry
Chicken with Orange
Sauce
(Serves 4-6)
Ingredients
1 broiler-fryer chicken (1134g to 1361g (2 1/2 to 3 lb.))
cut into pieces and skinned
1 cup orange juice
1/2 cup chili sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp prepared mustard
1 cove garlic, minced
2 tbsp cornflour
2 tbsp cold water
Method
1. Arrange chicken pieces with meatiest portions
toward outside in microwaveable large
casserole. Place microwaveable cover on top.
Cook on 100% microwave power for 10
minutes; drain.
2. Combine orange juice, chili sauce brown sugar,
soy saufce, prepared mustard, and garlic; pour
over chicken.
3. Cook on 100% microwave power covered for 8
to 10 minute or until chicken near bone is no
longer pink. Remove to serving plate; cover.
4. Blend cornflour and cold water. Stir into hot
cooking liquid. Cook on 100% microware power
for 2 to 3 minutes or until thichened; stir.
Serve sauce with chichen.
Beef Bolognese
(Serves 3-4)
Ingredients
15ml(1tbsp) oil
350g(3/4 lb) minced beef
2-3 rashers bacon, chopped
1 onion, finely chopped
200g(8oz) canned chopped tomatoes
30ml(2 tbsp) tomato puree
10 ml(2 tsp) dried oregano
1 bay leaf
1-2 cloves garlic, peeled and crushed
50g(2oz) mushrooms, washed and sliced
1-2 sticks selery, chopped
1/2 green pepper, diced (optional)
100 ml hot beef stock (or red wine)
2 tsp cornflour mixed to a smooth
paste with a little cold water
salt and black pepper
Cookware
Microwaveable casserole with lid
Method
1. Palce the oil, onion, garlic, celey and bacon in a
large microwaveproof casserole dish and
microwave covered on 100% microwave power
for 2 minutes. Add the minced beef and pepper
and cook for a further 4 minutes on 100%
microwave power. Stir twice and break up the
minced beef with a fork.
2. Stir in all the remaining ngredients except the
cornflour. Stir well. Cover and cook on 100%
microwave power for 5 minutes.
3. Stir in the cornflour mixture. Mix well and recover the dish. Return the dish to the oven and
continue to cook 60% microwave power for 1520 minutes.
4. After cooking stir well and serve with pasta.
Page 20
Meat/Poultry 19
Sweet and sour pork or
chicken
(Serves 4)
Ingredients
30ml(2 tbsp) cornflour
200mls cold water
30ml(2 tbsp) soft brown sugar
15ml(1 tbsp) soy sauce
5ml(1 tsp) paprika
pinch of ground ginger
45ml(3 tbsp) malt vinegar
15ml(1 tbsp) tomato puree
salt to taste
400g tin of pineapple chunks in pineapple juice, drain
juice and reserve
450g(1 lb) bonelee chicken or pork meat, cut into large
cubes
1 medium green pepper, cut into strips
1 medium carrot, cut into strips
1 onion, cubed
2-3 mushrooms, washed and silced(optional)
Cookware
Microwaveable large casserole with lid
Method
1. Blend the cornflour with 200ml of cold water to
a smooth liquid in a large bowl or casserole dish.
Gradually add the pineapple juice, sugar, soy
sauce, paprika, ginger, vingar, tomato puree and
salt to taste. Cook on 100% microwave power
for 2-3 minutes. Stir well with a whisk.
2. Add pepper, carrot, onion and chicken. Mix well.
Cover and cook on 100% microwave power for
8-10 minutes.
3. Add pineapple and stir well. Recover dish and
place in oven. Continue cooking on 60%
microwave power for 20-25 minutes.
4. After cooking. stir well and serve with rice or
noodles.
Page 21
FISH/SEAFOOD
Page 22
Fish/Seafood 21
Cheesy Fish Pie
(Serves 4)
Ingredients
450g(1lb) cod or haddock a little lemon juice
650g(11/2lb) potatoes knob of butter
30ml(2tbsp) milk
300ml(11/2pt) cheese sauce
15ml(1tbsp) chopped parsley
50g(2oz) grated cheese
parsely and tomato slices to garnish
OPTIONAL ADDITIONS;
One or more of the following
may be added to the cooked fish;
100g(4oz) frozen peas
100g(4oz) tinned sweetcorn
2 hard boiled eggs, shelled and chopped
Cookware
Microwaveable and ovenable casserole
Method
1. Peel the potatoes and cut into evenly sized
pieces. Place in a microwaveproof dish with 5-6
tbsp of water, cover and cook on 100%
microwave power for 8-10 minutes until soft.
Mash the potatoes with butter and milk until
smooth and creamy. Keep warm.
2. Wash the fish and place in a shallow dish,
sprinkle with lemon juice cover and cook on
microwave power for 3-5 minutes until the fish
flakes easily. Flake the fish and remove any
bones.
3. Combine the fish with the warm cheese sauce
and the parsley, place in a casserole dish.
Carefully place the mashed potato on the top
and sprinkle with grated cheese.
4. Place the dish on the low metal rack on the
turntable, cook on COMBI4(50%) for 15-20
minutes until cheese has melted.
5. Garnish with tomato slices and parsley.
Stuffed Trout
(Serves 2)
Ingredients
2 slices bacon
1/2 cup cooked long-grain white rice
2 tbsp raisins
2 tsp snipped fresh parsley
1 tsp lemon juice
1/4 dried tarragon leaves
2 dressed fresh trout (454g (1 lb.))
Cookware
25x15cm (10x6”) microwaveable baking dish
Method
1. Cook on 100% for 3 to 4 minutes or until bacon
is crisp; crumble. Mix bacon, rice, raisins, parsley,
lemon juice, and tarragon in bowl. Spoon onehalf of stuffing into each fish.
2. Place fish, side by side, in microwaveable
25x15cm (10x6”) baking dish. Cover with plastic
wrap and vent one corner.
3. Cook on 100% microwave power for 5 to 6
minutes or until fish flakes easily when tested
with fork. Let stand for 2 minutes.
Page 23
22 Fish/Seafood
Salmon Pie with Almond
Wheat Crust
(Serves 6)
Ingredients
11/2 cups whole wheat flour
11/2 cups shredded Cheddar cheese, divided
1/4 tsp salt
1/2 cup butter or margarine
1/3 cup finely chopped almonds
1 can (439g (151/2 oz.)) salmon, drained
3 eggs, beaten
1 cup dairy sour cream
1/2 tsp dried basil leaves
1/4 tsp onion powder
3 to 5 drops hot pepper sauce
Cookware
23cm(9”) microwaveable metal pie pan
Method
1. For crust, combine flour, 1 cup cheese, and salt
in bowl. Cut in butter until mixture is crumbly.
Stir in almonds. Reserve 1 cup crumbly mixture
for topping.
2. Place remaining crumbly mixture in 23cm (9”)
metal pie pan and press into even layer over
bottom and up sides.
3. For filling, place salmon, eggs, sour cream, 1/2
cup cheese, basil, onion powder, and pepper
sauce in bowl; mix well. Turn mixture into crust.
Sprinkle with reserved crumbly mixture place pie
pan on metal rack on turntable.
4. Cook CONVECTION for 40 to 45 minutes at
200˚C (400˚F) or until set. Let stand for 10
minutes before cutting.
Shrimp Kabobs
(Serves 4)
Ingredients
4 slices bacon, cut into 5cm (2”) pieces
3 tbsp butter or margarine
16 uncooked medium shrimp, shelled and deveined
1 green pepper, cored and cut into 16 pieces (about
2.5cm (1”) pieces)
12 fresh mushroom caps
Cookware
Microwaveable and ovenable plate / 23cm(9”) metal skewers
Method
1. Place bacon pieces between microwaveable
paper towels on microwaveable plate. Cook on
100% microwave power for 2 minutes or until
bacon partially cooks; set aside.
2. Place butter in 1-cup glass measureing cup. Cook
on 100% microwave power for 1 minute or until
butter melts; set aside.
3. Alternate shrimp, bacon, green pepper and
mushroom on 23cm (9”) metal skewers. Place
kabobs on metal rack on high tray and brush
with melted butter.
4. Place high tray on turntable. GRILL1 for 10
minutes. Turn kabobs over and brush with
butter. GRILL3 for 5 minutes or until shrimp are
opaque.
Page 24
VEGETABLE / VEGETARIAN
Page 25
Spicy Oven Fries
(Serves 4)
Ingredients
1 large baking potatoes (about 681g (11/2 lbs.))
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp dried oregano leaves, crushed
1/8 tsp chili powder
1/8 tsp ground black pepper
Dash ground red pepper
Cookware
25cm (10”) metal pie pan
Method
1. Wash potatoes and cut into lengthwise strips
about 1.2cm (1/2”) thick. Spread potato strips in
single layer on two 25cm (10”) pie pans.
2. Drizzle with oil, turning to coat strips evenly.
Combine salt, oregano, chili powder, and
peppers; sprinkle mixture evenly over potatoes.
3. Place one pizza pan on metal rack on turntable.
Place second pan on high tray on turntable.
4. Cook on CONVECTION for 35 to 40 minutes at
230˚C (450˚F) or until potatoes are tender and
lightly browned.
Cheesy Cauliflower
(Serves 4)
Ingredients
1 small head cauliflower (about 454g (1 lb.)), separated
into flowerets
2 tbsp water
2 tbsp butter or margarine
2 tbsp flour
1 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp ground pepper
1 cup milk
1/2 cup shredded Swiss cheese
1 tbsp snipped parsley or 11/2 tsp dried parsley flakes
Cookware
Microwaveable medium casserole
Method
1. Place cauliflowerets and water in microwaveable
medium casserole. Place microwaveable cover
on top.
2. Cook on 100% microwave power for 6 to 7
minutes or until tender; drain and set aside
covered.
3. Place butter in small glass measuring cup. Cook
on 100% microwave power for 30 to 45 seconds
or until butter melts. Blend in flour,
Worcestershire sauce, salt, and pepper. Stir in
milk until smooth.
4. Cook 100% microwave power for 4 to 5 minutes
or until thickened, stirring once.
5. Stir in cheese and parsley. Pour sauce over
cooked cauliflower.
24 Vegetable / Vegetarian
Page 26
Vegetable / Vegetarian 25
Glazed Carrots
(Serves 4)
Ingredients
2 tbsp butter or margarine
2 tbsp brown sugar
454g (1 lb.) carrots, pared and
cut into 2.5cm (1”) pieces
Cookware
Microwaveable small casserole
Method
1. Place butter in 1-cup glass measuring cup. Cook
on 100% microwave power for 30 to 45 seconds
or until butter melts. Mix in brown sugar.
2. Place carrots in microwaveable small casserole.
Pour butter and brown sugar mixture over
carrots, tossing to coat. Place microwaveable
cover on top.
3. Cook on 100% microwave power for 6 to 8
minutes or until carrots are tender, stirring once.
Let stand for 2 minutes.
Broccoli au Gratin
(Serves 6-8)
Ingredients
2 packages (284g (10 oz.) each)
frozen chopped broccoli
1/4 cup butter or margarin
16 round buttery crackers, crumbled
6 slices pasteurized process-american cheese,
cut into halves diagonally
Cookware
Microwaveable medium casserole
Method
1. Place brocooli in microwaveable medium
casserole.
Place microwaveable cover on top. Cook on
100% microwave power for 9 to 11 minutes or
until crisp-tender, stirring once; drain and set
aside.
2. Place butter in microwaveable small bowl. Cook
on 100% microwave power for 45 to 60 seconds
or until butter melts; mix in crumbled crackers.
3. Arrange cheese evenly on top of broccoli. Spoon
crumb mixture over cheese.
4. Cook on 100% microwave power for 21/2 to
31/2 minutes or until thoroughly heated.
Page 27
Bacon-Cheese Stuffed
Potatoes
(Serves 4)
Ingredients
4 medium baking potatoes (about 681g (11/2 lbs.))
6 slices bacon
1/2 cup milk
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese, divided
1 egg, slightly beaten
1/4 tsp salt
1/2 tsp dry mustard
Dash ground pepper
1 tsp chives
Cookware
Microwaveable shallow dish / Ovenable dish
Method
1. Prick well-scrubbed potatoes twice. Place 2.5cm
(1”) apart in oven. Cook on 100% microwave
power for 71/2 to 91/2 minutes. Wrap in foil; Let
stand at least 5 minutes to complete cooking.
2.
While potatoes are standing, microwave bacon.
Place bacon on 2 layer of paper towel. Cover with
2 more layers of towels. Cook on 100% microwave
power for 3 to 4 minutes, or until slightly underdone. Let stand while preparing potatoes.
3. Cut thin lengthwise slice from top of each
potato. Carefully scoop pulp from potatoes,
leaving 0.6cm (1/4”) shells; mash potato with
fork in large bowl.
4. Mix in ricotta, 1/2 cup Parmesan cheese, egg,
salt, mustard and pepper until smooth.
5. Crumble bacon; add two-third of it to potato
mixture. Mix in desired amount of milk. Mound
Potato mixture in shells and sprine with
remaining bacon and chives over top.
6. Arrange stuffed potatoes on turntable. Cook
CONVECTION for 20 to 25 minutes at 200˚C
(400˚F) or until tops are lightly browned.
26 Vegetable / Vegetarian
Page 28
SAUCES/PRESERVES
Page 29
28 Sauces/Preserves
Orange Marmalade
(11/2-2 lbs)
Ingredients
450g (1 lb) Seville oranges
1 lemon
900ml (11/2 pt) water
450g (1 lb) sugar
knob of butter
Cookware
Microwaveable large bowl
Method
1. Grate oranges and lemon ensuring all pith is left
on the fruit.
2. Place the peeled fruit in a food processor and
chop until the pips are broken.
3. Place and chopped mixture in a large bowl and
pour over boiling water. Cover and cook on
100% microwave power for for 10 mins.
4. Strain the mixture through a sieve into another
bowl pressing the pulp well until all the juice is
extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and
cook uncovered on 100% microwave power for
10 mins until the rind is tender, stirring
occasionally.
6. Stir in the sugar until dissolved.
7. Cover and cook on 100% microwave power for
8 mins. Stir in the butter and cook uncovered to
setting point, 4-6 mins.
8. Leave to stand for 10 mins then pour into
warmed sterilised jars.
Custard Sauce
(11/2 cups)
Ingredients
3 tbsp sugar
2 tbsp flour
11/2 cups milk
2 egg yolks, slightly beaten
1 tsp vanilla
Cookware
Microwaveable small mixing bowl
Method
1. In small mixing bowl, combine sugar and flour.
Blend in milk. Cook on 100% microwave power
for 5 to 6 minutes, or until sauce thickens and
bubbles, stirring frequently.
2. Place egg yolks in small bowl. Blend small
amount of hot mixture into egg yolks. Add back
to hot mixture, or until mixture thickens, stirring
once.
3. Stir in vanilla. Chill. Serve over fruit or cake.
Page 30
Sauces/Preserves 29
Plum Jam
(approx. 2-21/2lbs jam)
Ingredients
675 (11/2lb) plums or damsons
200ml (7fl.oz) water
675g (11/2lb) sugar
30ml (2tbsp) lemon juice
5ml (1tsp) butter
Cookware
Microwaveable large bowl
Method
1. Prick the plums and place in a large bowl with
the water. Cook on 100% microwave power for
5-10 minutes. or until the fruit is soft. Add the
rest of ingredients. Cook on 100% microwave
power for 5 mins stirring frequently.
2. Wash down any sugar crystals from around the
bowl and bring to the boil on 100% microwave
power. Continue to cook until setting point is
reached-approx. 15-20 minutes.
3. Leave to cool slightly, remove the stones, then
pot, seal and label.
Lemon Curd
(approx 2lbs)
Ingredients
4 lemons, grated rind and juice of
450g (1 lb) caster sugar
4 eggs, beaten
100g (4oz) butter
Cookware
Microwaveable large casserole
Method
1. Place all ingredients in bowl. Mix well.
2. Cook on 100% microwave power for 1 min. Stir.
Continue to cook in 1 min. stages until mixture
starts to thicken, then cook for 30 secs. at a time
until mixture coats back of spoon. (The eggs will
curdle if overcooked).
3. The mixture will thicken on cooling. Pot into
warm jars. Cover with a circle of waxed paper
and a jam pot cover.
Page 31
30 Sauces/Preserves
Applesauce
(3 cups)
Ingredients
6 medium cooking apples (about 907g (2 lbs.))
1/3 cup water
1/2 to 2/3 cup sugar
2 tsp lemon juice
1/2 tsp grated lemon peel
1/2 tsp ground cinnamon
Cookware
1 liter microwaveable jug or bowl
Method
1. Pare, quarter, and core apples. Place apple
quarters and water in microwaveable medium
casserole. Place microwaveable cover on top.
Cook on 100% microwave power for 6 to 8
minutes or until tender.
2. Puree apples with liquid, add remaining
ingredients, and mix until sugar dissolves.
Serve Warm or Chilled.
Basic white sauce
(300mls/1/2pint)
Ingredients
25g (1oz) butter or margarine
25g (1oz) plain flour
300mls (1/2pt) milk
salt and white pepper
Cookware
1 liter microwaveable jug
Method
1. Melt the butter in a large jug or bowl on 100%
microwave power for 40-60 seconds.
2. Stir in the flour and mix to a roux. Blend in the
milk gradually, stirring continuously until well
combined and smooth.
3. Cook, uncovered on 100% microwave power for
2-3 minutes. Stir thoroughly every 11/2 minutes.
The sauce should be smooth glossy and coat the
back of a spoon. Season to taste with salt and
pepper.
Page 32
PASTA/RICE
Page 33
32 Pasta/Rice
Chicken Risotto
(Serves 4)
Ingredients
200g (8oz) easy cook long grain rice
2-3 rashers of bacon, cut into pieces
50 (2oz) butter
1 onion, chopped
1 stick celery, sliced
1/2 green pepper, sliced
600ml (1pt) hot chicken stock
50g (2oz) mushrooms
200g (8oz) cooked chicken meat, diced
salt and pepper
Cookware
Microwaveable large bowl with lid
Method
1. Place the butter, onion and celery in a large
microwaveproof bowl cover, and cook on 100%
microwave power for 3 minutes. Stir in all
remaining ingredients, cover and cook for 15-20
minutes until the rice has absorbed the liquid.
2. Stir once or twice. Stand for 5 minutes before
serving.
Rice with peas
(Serves 3-4)
Ingredients
100g (4oz) easy cook white rice
1 small onion, finely chopped
25g (1oz) butter
1 clove crushed garlic
100g (4oz) frozen peas - cooked
15ml (1tbsp) fresh chopped parsley
salt and pepper
Cookware
Microwaveable large bowl
Method
1.
Place onion, garlic and butter in a microwaveable
bowl and cover.
Cook on 100% microwave power for 2-3
minutes until cooked. Add peas one minute
before end of cooking.
2. Place rice in a large bowl and cover with about
450ml (3/4 pint) of boiling water. Cook on 100%
microwave power for 11-13 minutes until
cooked. Drain.
3. Combine rice with onion and peas mix well,
warm through using 100% microwave power for
1-2 minutes.
Page 34
Pasta/Rice 33
Lasagna
(Serves 4-6)
Ingredients
170g (6oz.) uncooked lasagna noodles (6 noodles)
341g (3/4 lb.) minced lean beef
1/3 cup chopped onion
1 jar (907g 32 oz.) spaghetti sauce
11/2 cups ricotta cheese
1 egg, slightly beaten
1 cup shredded Mozzarella cheese
Cookware
25x15cm (10x6”) microwaveable and ovenable baking dish
Method
1. Combine noodles, hot water, salt, and oil in
microwaveable large casserole.
Place microwaveable cover on top. Cook on
100% microwave power for 10 to 13 minutes;
drain and set aside.
2. Mix beef and onion in microwaveable medium
casserole. Place microwaveable cover on top.
Cook on 100% microwave power for 21/2 to
31/2 minutes or until beef is no longer pink,
stirring once; drain. Stir in spaghetti sauce. Mix
ricotta cheese and egg in small bowl.
3. Spoon small amount of sauce on bottom of
microwaveable and ovenable 25x15cm (10x6”)
baking dish.
4. Layer one-third of noodles, one-third of sauce,
and one-half of ricotta cheese mixture. Repeat
layers twice, omitting ricotta cheese from third
layer. Sprinkle with Mozzarella cheese.
5. Cook on COMBI 4 (60%) to 40 minutes or until
thoroughly heated. Cover with foil. Let stand for
10 minutes.
Homestyle Sauce and
Spaghetti
(Serves 4-6)
Ingredients
227g (1/2 lb.) minced lean beef
1/2 cup chopped green pepper
1 clove garlic, minced
2 cans (425g (15oz.) each) tomato sauce
1 can (340g (12oz.) tomato paste
1/4 cup red wine vinegar
2 tbsp brown sugar
1 tbsp italian seasoning
1/2 tsp salt
1/8 tsp ground pepper
Cooked spaghetti
Cookware
Microwaveable medium casserole
Method
1. Mix beef, onion, green pepper, and garlic in
microwaveable medium casserole. Place
microwaveable cover on top. Cook on 100%
microwave power for 3 to 31/2 minutes or until
beef is no longer pink. Break up meat with
spoon;drain.
2. Stir in remaining ingredients except for
spaghetti.
Cook on 80% microwave power covered for 25
minutes to blend flavors, stirring once. Let stand
for 5 minutes. Serve over cooked spaghetti.
Page 35
PASTRY
Page 36
Pastry 35
Apple pie
Ingredients
450g (1lb) shortcrust pastry
300g (12oz) prepared apples, cored, peeled, sliced
25g (1oz) brown sugar
For the glaze;
1 egg, beaten
30ml (2tbsp) milk
121/2g (1/2oz) caster sugar
Cookware
22cm (9”) ovenable pie plate
Method
1. Roll out half the pastry and line a 22cm(9”) pie
plate.
2. Place prepared fruit on lined plate and sprinkle
with brown sugar.
3. Roll out the remaining pastry to make a lid for
the pie. Moisten edge of lined plate and place lid
on pie, press edges together gently to seal. Cut
off excess pastry around edges with a sharp
knife.
4. Mix together the egg and milk to form a glaze,
brush over pie and sprinkle with caster sugar.
5. Preheat the oven. When oven is preheated,
place pie on low metal rack on turntable. Bake
on CONVECTION 200˚C for 30-35 minutes until
light golden brown.
Pecan pie
Ingredients
200g (8oz) rich shortcrust pastry
3 eggs, beaten
15ml (1tblsp) milk
150g (6oz) demerara sugar
150ml (1/4 pt) maple syrup
2.5ml (1/2 tsp) vanilla essence
200g (8oz.) pecan nuts, halved
50g (2oz) butter
Cookware
22cm (9”) ovenable fluted flan dish
Method
1. Roll out pastry and line a 22cm(9”) flan dish.
2. Beat the eggs and milk together. Place the syrup
and sugar into microwaveproof bowl - heat on
100% microwave power for 2 minutes, add the
butter and cook for a further 30 seconds, mix
well. Slowly stir in eggs and vanilla essence.
Whisk together well.
3. Place the nuts in the base of the lined dish. Pour
over the syrup mixture. Preheat the oven. When
the oven is preheated place the dish on the low
metal rack on the turntable.
4. Bake on CONVECTION 220˚C for 10 minutes
followed by 170˚C for 25-30 minutes until the
filling has set. Serve warm or cold with cream.
Page 37
36 Pastry
Lemon meringue pie
(one 23cm (9”) pie)
Ingredients
Filling:
11/2 cups sugar
6 tbsp cornflour
Dash salt
11/4 cups boiling water
3 egg yolks, slightly beaten
2 tbsp butter or margarine
1/3 cup fresh lemon juice
1 tsp grated lemon peel
Meringue:
3 egg whites
Dash salt
6 tablespoons sugar
Cookware
Ovenable baking dish
Method
1. Prepare baked pastry shell set aside. For filling,
combine sugar, cornflour, and salt in glass
measuring cup; mix well. Stir in boiling water.
Cook on 100% microwave power for 4 to 5
minutes or until thick, stirring after first 2 minutes
and then after every minute.
2. Best small amount of hot mixture into beater,
egg yolk and then return to hot mixture. Stir in
butter, lemon juice, and lemon peel. Turn hot
filling into baked pastry shell.
3. For meringue, beat egg whites and salt until
frothy. Add sugar gradually, beating until stiff
peaks form. Spoon meringue onto filling, spread
evenly, and seal to edge. Swirl top with back of
spoon.
4. Cook CONVECTION for 12 to 14 minutes at
190˚C (375˚F) or until lightly browned. Cool on
rack.
Shortcrust pastry
Ingredients
200g (8oz) plain flour
1.25ml (1/4 tsp) salt
50g (2oz) butter or margarine, cut into small pieces
50g (2oz) lard, cut into small pieces a little cold water to mix
Cookware
Ovenable baking dish
Method
1. Sieve flour and salt into a mixing bowl. Rub in fat
until mixture resembles fine breadcrumbs.
2. Mix to a stiff dough with cold water. Knead
lightly, use as required.
3. Cook on CONVECTIOn for 18-20 minutes at
220˚C (425˚F).
Page 38
Pastry 37
Rich Shortcrust Pastry
Ingredients
220g (8oz) plain flour
1.25ml (1/4tsp) salt
150g (6oz) butter or margarine, cut into small pieces
a little cold water to mix
Cookware
Ovenable baking dish
Method
1. Sieve flour and salt into a mixing bowl. Rub in fat
until mixture resembles fine breadcrumbs.
2. Mix to a stiff dough with cold water. Knead
lightly, chill for 30 minutes before using.
3. Cook on CONVECTIOn for 18 to 20 minutes at
220˚C (425˚F).
Wholemeal Pastry
Ingredients
100g (4oz) wholemeal flour
100g (4oz) self raising wholemeal flour
1.25mls (1/4 tsp) salt
50g (2oz) butter or margarine, cut into small pieces
50g (2oz)( lard, cut into small pieces
a little cold water to mix
Cookware
Ovenable baking dish
Method
1. Place flour and salt into a mixing bowl. Rub in fat
until mixture resembles fine breadcrumbs.
2. Mix to a stiff dough with cold water. Knead
lightly, use as required.
3. Cook on CONVECTION for 18-20 minutes at
220˚C (425˚F).
Page 39
BAKING-
Cakes/Biscuits/Scones/Bread
Page 40
Baking-Cakes/Biscuits/Scones/Bread 39
Gingerbread
Ingredients
225g (8oz) plain flour
pinch salt
10ml (2tsp) ground ginger
10ml (2tsp) baking powder
3ml (1/2tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz) golden syrup
150ml (1/4pt) milk
1 egg, beaten
Cookware
18cm (7”) square tin lined with 3 layers of greaseproof paper
Method
1. Sift the flour, salt, ginger, baking powder and
bicarbonate of soda.
2. Warm the sugar, fat, treacle and syrup on 100%
microwave power for 1-2 minutes.
3. Whisk the milk and egg together. Make a well in
the centre of the dry ingredients and pour in the
liquid and syrup, mixing thoroughly.
4. Pour the mixture into the cake tin and cook on
CONVECTION for 30-35 minutes. at
160˚C(325˚F) or until just firm.
Peanut butter cookies
(Serve 12-15)
Ingredients
150g (6oz) butter
75g (3oz) crunchy peanut butter
100g (4oz) soft brown sugar
1 degg, beaten
150g (6oz) flour
50g (2oz) unsalted peanuts, shelled and chopped
Cookware
2 circular baking trays (or pizza trays)
approx. 23cm(9”) diameter
Method
1. Mix the butter, peanut butter, sugar and egg
together. Add the flour and chopped nuts and
mix to a firm dough.
2. Place rounded teaspoonfuls on greased baking
trays and flatten slightly.
3. Preheat the oven. When oven is preheated,
place one tray on low rack, one on high metal
rack. Cook CONVECTION 190˚C for 10-15
minutes at 190˚C(375˚F) or until golden. Leave
on tray for 3-4 minutes, then transfer to cooling
rack. Store in an airtight tin when cool.
Page 41
40 Baking-Cakes/Biscuits/Scones/Bread
Oat & Honey Biscuits
Ingredients
150g (6oz) butter
150g (6oz) wholemeal flour
100g (4oz) rolled oats
200g (8oz) soft brown sugar
50g (2oz) dessicated coconut
45ml (3tbsp) clear honey
2.5ml (1/2 tsp) bicarbonate of soda
Cookware
2 circular baking trays (or pizza trays) approx. 23cm(9
”
) diameter
Method
1. Mix together the oats, flour, sugar and coconut
in a large bowl. Place butter and honey in a
microwaveproof bowl and heat on 100%
microwave power for 1-11/2 minutes to melt the
butter. Mix the bicarbonate of soda with 1 tbsp
of water and mix into butter/ honey mixture.
Add to the oat mixture and mix well.
2. Spoon dessert spoons of the mixture, well
spaced onto greased baking trays, flatten
slightly.
3. Preheat the oven. When oven is preheated,
place one tray on low rack, one on high metal
rack. Cook CONVECTION for approximately 15
minutes at 180˚C(350˚F) until golden.
4. Change over position halfway. Leave on tray for
3-4 minutes, then transfer to cooling rack. Store
in an airtight tin when cool.
Cheese Cake
(Serve 8 or 10)
Ingredients
4 packages (227g (8oz.) each) cream cheese
2 cups dairy sour cream
2 tsp vanilla extract
2 cups sugar
1/4 cup flour
6 eggs
Fresh fruit
Cookware
23x7.5cm(9x3”) ovenable springform pan
Method
1. Place cream cheese in microwaveable large
bowl. Cook on 80% microwave power for 2 to 3
minutes or until cream cheese softens. Add sour
cream, vanilla extract, sugar, and flour; beat until
blended. Add eggs, one at a time, beating well
after each addition.
2. Turn cheese mixture into buttered 23x7 5cm
(9x3”) springform pan. Cook on CONVECTION
for 45 to 50 minutes at 180˚C (350˚F) until
golden brown. Cool; refrigerate for at least 4 to
5 hours to set. Serve with fresh fruit.
Page 42
Baking-Cakes/Biscuits/Scones/Bread 41
Short Cake
(Serve 5-6)
Ingredients
2 cups flour
1/3 cup shortening
2 tbsp sugar
1 baking posder
1 tsp salt
3/4 cup milk
sweetened fruit
Cookware
20cm(8”) round glassbaking dish
Method
1. Blend dry ingredients in medium mixiing bowl.
Cur in shortening until crumbly. Stir in milk until
just moistened. Knead dough gently on floured
surface about 2 minutes.
2. Press into 20cm (8”) round glass baking dish.
Cook CONVECTION for 16 minutes at 230˚C
(450˚F).
3. Then Cook on 100% microwave power for 11/2
to 2 minutes or until toothpick inserted in center
comes out clean. Split and serve with sweetened
fruit.
Cinnamon Bread
(Serves 1 loaf)
Ingredients
31/2 to 4 cups flour
1 package active dry yeast
11/3 cups milk
2 tbsp sugar
2 tbsp shortening
1 tsp salt
11/2 tsp water
1/3 cup sugar
2 tsp cinnamons
Cookware
23x12cm (9x5”) glass loaf dish
Method
1. In large mixing bowl, combine 2 cups flour and
yeast; set aside. Place milk, 2 tablespoons sugar,
shortening and salt in small glass casserole. Cook
on 100% microwave power for 11/2 to 2
minutes.
2. Add to flour mixture. Beat at medium speed for 3
minutes. Stir in remaining 11/2 to 2 cups flour to
make stiff dough. Knead on floured surface until
smooth and elastic, about 5 minutes. Place in
greased bowl, turning to grease top.
3. Cover. Let rise in warm plastic until double in
size, about 1 hour. Punch down dough and roll
into 50x23cm (20x9”) rectangle.
4. Brush dough with water. Sprinkle with 1/3 cup
sugar and 2 teaspoons cinnamon. Roll tightly
into a loaf, starting at narrow end. Fold ends
under and place in greased 23x12cm (9x5”)
glass loaf dish. Cover, let rise until double in size,
about 1 hour.
5. Remove cover and place in voen, positioning
loaf so it will not touch top heating element.
Cook CONVECTION for 18 to 20 minutes at
220˚C (425˚F).
6. Then Cook on 100% microwave power for 51/2
to 61/2 minutes. Remove loaf from oven and
cool on wire rack.
Page 43
DESSERT
Page 44
Dessert 43
Creamy Rice Pudding
(Serves 2)
Ingredients
buter for greasing
225ml (8fl.oz) evaporated milk
350ml (12fl.oz) water
50g (2oz) short grain rice
25g (1oz) caster sugar
Cookware
Microwaveable large bowl
Method
1. Butter the bowl. Mix the milk and water
together. Pour into the bowl and stir in the rice
and sugar. Cover.
2. Cook on 100% microwave power for 5-6
minutes or until the liquid is boiling.
3. Immediately reduce to 60% microwave power
and cook for 30-35 minutes. or until starting to
thicken. Stir with a fork to break up any lumps
after every 15 minutes. and at the end of the
cooking time.
4. Leave to stand for 5 minutes. to thicken further
before serving.
Bread and Butter
Pudding
(Serves 4)
Ingredients
6 slices of bread, buttered and cut in
half diagonally
75g (3oz) mixed dried fruit
450ml (3/4pt) milk
3 eggs
25g (1oz) caster sugar
3ml (1/2tsp) nutmeg
Cookware
20x25cm (8x10”) oblong, greased dish
Method
1. Arrange the bread and fruit int he prepared dish.
2. Warm the milk for 3 minutes. on 80% microwave
power but do not allow to boil.
3. Beat together the eggs and sugar, add the milk,
stirring well.
4. Pour the mixture over the bread, sprinkle with
nutmeg and leave to stand for 15 mins. Cook on
COMBI1 (50%) for 15-20 minutes. or until set
and browned.
Page 45
44 Dessert
Baked Apples
(Serves 4)
Ingredients
4 medium sized apples
30ml (2tbsp) sugar
25-50g (1-2oz) mixed dried fruit
25g (1oz) butter
Cookware
20cm (8”) shallow dish
Method
1. Core the apples and score the skin around the
middle.
2. Mix together the sugar and fruit and fill the
centres of the apples.
3. Dot the top with butter. Stand the apples in a
suitable dish and cook on 100% microwave
power for 51/2-7 minutes. Stand for 5 minutes.
before serving.
Eves pudding
(Serves 4)
Ingredients
For the sponge topping;
100g (4oz) soft margarine
100g (4oz) caster sugar
2 eggs, beaten
2.5ml (1/2tsp) baking powder
100g (4oz) self raising flour
30ml (2tbsp) milk
For the base;
450g (1lb) cooking apples, peeled, cored and sliced
50g (4oz) demerara sugar
Cookware
1.5liter (21/2pt) microwave and heatproof serving dish
Method
1. Cream the margarine and sugar together.
Gradually add the egg and vanilla essence. Stir
in the flour and baking powder. Gradually mix in
enough milk to make a soft dropping
consistency.
2. Place the apples and demerara sugar in the
bottom of a 1.5 liter(21/2 pt) ovenable and
microwaveable serving dish place sponge
mixture in dish and level the surface.
Place dish on low rack on turntable.
Cook on COMBI1(40%) 35-40 minutes until well
risen and golden brown.
3. Serve with custard.
Variations
Replace the apple with any of the following;
gooseberries, rhubarb or apple mixed with
blackberries or plums.
Page 46
Recipe Index 45
Recipe Index
A
Apple Pie
...................................................
35
Apple Sauce
...............................................
30
B
Baked Apples
.............................................
44
Baked Pâté
.................................................
11
Bacon-Cheese Stuffed Potatoes
...................
26
Basic white sauce
......................................
30
Beef Bolognese
..........................................
18
Beef Kabobs
...............................................
14
Beef Stroganoff
..........................................
16
Bread and Butter Pudding
..........................
43
Broccoli au Gratin
......................................
25
C
Cheese Cake
..............................................
40
Cheesy Cauliflower
.....................................
24
Cheesy Fish Pie
..........................................
21
Chicken Pot Pie with Herb Base
..................
15
Chicken Risotto
..........................................
32
Chicken Strip Starters
..................................
12
Chicken with Orange Sauce
.......................
18
Cinnamon Bread
........................................
41
Cream of Mushroom Soup
..........................
11
Creamy Bacon Chicken
...............................
17
Creamy Rice Pudding
.................................
43
Curried Chicken
.........................................
16
Custard Sauce
............................................
28
E
Eves pudding
.............................................
44
G
Glazed Carrots
...........................................
25
Gingerbread
..............................................
39
H
Homestyle Sauce and Spaghetti
..................
33
L
Lamb Stew
.................................................
14
Lasagna
.....................................................
33
Leek and Potato Soup
................................
10
Lemon-Basted Turkey Roast
........................
15
Lemon Curd
...............................................
29
Lemon meringue pie
..................................
36
O
Oat & Honey Biscuits
.................................
40
Orange Marmalade
....................................
28
P
Peanut butter cookies
.................................
39
Pecan pie
...................................................
35
Plum Jam
...................................................
29
R
Rice with peas
............................................
32
Rich Shortcrust Pastry
................................
37
S
Salmon Pie with Almond Wheat Crust
.........
22
Short Cake
.................................................
41
Shortcrust pastry
........................................
36
Shrimp Kabobs
...........................................
22
Spicy Oven Fries
.........................................
24
Stuffed Mushrooms
....................................
10
Stuffed Trout
..............................................
21
Sweet and sour pork or chicken
.................
19
Swiss Steak
.................................................
17
W
Wholemeal Pastry
.......................................
37
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