Daewoo KOC-1B0K User Manual

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

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.

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;

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.

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

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.

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.

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.

STARTERS/SOUPS

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.

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.

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.

MEAT/POULTRY