Daewoo KOC-991C User Manual

MICROWAVE-COMBINATION-GRILL

COOKBOOK

CONTENTS

INTRODUCTION

1
WEIGHT 1
WHA T ARE MICROWAVES? 1
HOW THE COOKING WORKS 2
F ACT ORS WHICH INFLUENCE MICROWA VE COOKING 2
COOKING TECHNIQUES 4
UTENSIL GUIDE 4
UTENSILS CHART 5
HOW TO CHOOSE THE BEST SIZE AND SHAPE OF DISH 6
PROGRAM COOK 6
FIRST STEPS 7
CONVENIENCE FOODS - REHEA TING GUIDE 9
SOUPS & ST ARTERS 11
PAST A, RICE, CHEESE AND EGGS 13
FISH AND SEAFOOD 18
MEA T AND POULTRY 21
VEGET ABLES & PULSES 31
CAKES AND DESSERTS 37
PRESERVES AND BEVERAGES 43
INDEX 46

1

INTRODUCTION

These recipes have been tested and are suitable for both 900w and 1000w outputs microwave cookers. Wherever possible,
use the shorter time. REMEMBER always undercook rather than overcook.

Food tested was used under normal storage conditions, it was in the cupboard, refrigerator or freezer.

All flour quoted in recipes is plain unless otherwise specified.

All sugar quoted in recipes is granulated unless otherwise specified.

All spoon measurements are level unless otherwise quoted.

All recipes serve 4 unless stated otherwise.

All recipes using milk were tested using semi-skimmed milk unless quoted otherwise.

The recipes in this book have been especially balanced to get the very best results whether using metric or imperial
measurements. It is important to follow either metric or imperial measurements.
It is important to follow either metric or imperial measures and not to use a combination of the two.

WEIGHT

METRIC IMPERIAL

15g 1/2oz
25g 1oz

50g 2oz
125g 4oz
175g 6oz
225g 8oz
350g 12oz
450g 1lb

LIQUID MEASURES

METRIC IMPERIAL

15ml 1tbs

150ml 1/4pt
200ml 1/3pt
300ml 1/2pt
450ml 3/4pt
600ml 1pt
900ml 1 1/2pts

1.2l 2pts

WHAT ARE MICROWAVES?

Microwave cooking is a very fast cooking method which
makes use of the properties of microwave energy unlike
conventional cooking which relies on external heat (like a
hot oven or hob) to cook the food.

Microwaves are what the name implies; they are small
waves of energy. In fact, they are electromagnetic waves
and are similar to radio and television waves.
Microwaves are attracted to fat, sugar and moisture
molecules in the food and penetrate to a depth of 2.5-

3.5cm/1-11/2"depending on the food being cooked. As
they penetrate the food they cause the molecules to
vibrate against each other at a tremendous rate and
because of the friction between the molecules, heat is
produced which cooks the food.

HOW DOES MY MICROWAVE WORK?

The heart of a microwave is a device called a magnetron,
a tube similar to a tube in a television. The magnetron
converts electrical energy to microwaves which are then
channelled into the cooking cavity by a waveguide. The
turntable ensures that the microwave energy is evenly
distributed within the food.
When the oven door is closed, and the timer is set the
magnetron will produce microwaves. When the time is
up a signal will sound that the timer has automatically
switched the cooker off and cooking has stopped; i.e. the
magnetron is no longer producing microwaves. Similarly
the oven will switch off the microwaves if the door is
opened during the preset time.

2

HOW DO MICROWAVES COOK
FOOD?

Once inside the cooking cavity, microwaves will either be
REFLECTED, TRANSMITTED or ABSORBED by
different substances.

REFLECTED

Metal reflects microwaves, just as a mirror reflects light.
This means that they can be contained in a metal box, in
this case inside your oven. This also means you cannot
cook in metal dishes or saucepans as the microwaves
would not be able to penetrate the metal.

TRANSMITTED

Just as light passes through a window, so microwaves
are transmitted through cooking containers such as glass,
some plastics, china (without metal trim), paper, ceramics
without absorbing them.

ABSORBED

Microwaves are primarily absorbed by substances
containing water and all food contains water molecules.
The microwaves are attracted to the tiny molecules of
water in the food and cause them to vibrate at an
incredibly high speed (2,450 million times per second).
This creates frictional heat (just like when you rub your
hands together) as the vibrating molecules rub each other
and in turn creates heat which cooks the food. The
exterior of the food begins to cook first, and the interior of
the food cooks by the heat that is conducted from the
outside of the food to the centre. Microwaves cook from
the outside in and NOT from the inside out.

HOW THE COOKING
WORKS

MICROWAVE

This quick method of cooking is great for moist food such
as fish and vegetables. 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 food being cooked, similar to an
oven setting in conventional cooking.

CONVECTION

Convection cooking is a process of heating whereby 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. Foods such as meringues, yorkshire pudding
benefit from being cooked by this method.

COMBINATION

This can either be a combination of microwave energy
and convection, or a combination of microwave energy
and grill. It combines the advantages of two cooking
methods to produce conventionally cooked results very
quickly. 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.
Conventional heat will give a traditional appearance to
food but it is not possible to cook quickly due to the slow
process of heat conduction. Combination works on the
principle of a simultaneous application of microwave
energy and hot heat. The microwave energy provides
rapid cooking and the hot heat energy gives a brown
baked or roasted appearance.

GRILL

This cooking mode is similar to conventional grilling. The
heat from the grill unit is directed to the surface of the
food placed on the metal rack. Foods will need to be
turned over to ensure even browning on both sides. For
best results, choose foods that are 2.5cm/1” thick or less
and are uniform in thickness.

F ACTORS WHICH
INFLUENCE
MICROWAVE COOKING

Your microwave oven will defrost, heat and cook food
very quickly but there are several factors which will
affect timing and end results.

Density

Dense foods such as meat joints will take longer to cook
than porous foods such as bread, cakes, minced beef and
puddings. Microwaves cannot penetrate so deeply into
dense compact foods so the centre is heated and cooked
by conduction from the hotter outer surfaces. For
example a pudding placed in the oven will be rapidly
penetrated by microwaves because of its open porous
texture (a 450g/11b christmas pudding only takes 2
minutes to reheat) and extreme care must be taken not to
overheat these types of food. The denser joint of meat
however, may look cooked on the outside while the
centre is underdone. Minced meat is less dense than a
joint of meat, so a beefburger will cook more quickly than
a steak.

3

Volume

In conventional cooking it is not always necessary to
increase the time when altering the quantity of food but
in the microwave as the volume or quantity of food is
increased so is the time. This is because smaller quantities
of food receive more concentrated amounts of
microwave energy. For example, if you cooked one
175g/6oz jacket potato in 4 minutes, two potatoes would
require approximately 6-7 minutes to cook. Therefore if
you wish to change the quantity in a recipe, an
adjustment in timing is necessary. As a guide, if you
double the amount of food, you allow between one third
and one half extra cooking time and ALWAYS CHECK
AT THE SHORTEST TIME. Similary when quantities are
halved, decrease the cooking time to slightly more than
half.
Again play safe, undercook and test.

Shape and size

Small foods cook faster than large foods, similarly thin
foods cook faster than thick foods. When cooking stews
and other dishes requiring various meats and vegetables
cooked together, cut the meat and vegetables into the
same shapes and sizes to prevent smaller pieces being
overcooked before larger pieces are cooked. Boned and
rolled joints of meat cook more evenly and are preferable
to joints with bone because they are more evenly shaped.
Poultry cooks more evenly if trussed. Small protruding
portions such as the wing tips and legs of poultry, or the
narrower end of a leg of lamb may be covered with small
smooth pieces of aluminum foil to reflect microwaves
from these parts and so slow down their cooking rate.
Note that aluminum foil must never touch the sides of
the oven cavity as this can cause arcing and may damage
the oven.

Arrangement of food

For even heating, food should be of a fairly even height.
For instance, spread out peas rather than have a mound
in the centre of the dish. When reheating a pre-plated
meal, arrange the food so the more porous foods are
towards the centre and the thicker pieces are towards the
outside. Food should be arranged so the thicker, denser
parts are towards the outside of the dish. For example,
put the meatier parts of chicken drumsticks towards the
outside of the dish and thinner bone ends towards the
centre.

Temperature

As in conventional cooking, the starting temperature of
food will affect the cooking time. Food taken from the
refrigerator will take longer to heat than food at room
temperature. Warm food will become hot in seconds and

lukewarm water heats faster than cold water. For
example, frozen sweetcorn will take longer to cook than
canned sweetcorn. RECIPES IN THIS BOOK ASSUME
THAT FOOD IS AT ITS NORMAL STORAGE
TEMPERATURES.

Covering

Many foods are covered during cooking to trap in
moisture, prevent dehydration and speed cooking. Food
covered with microwave cling film forms a tight seal
which will cook more quickly and evenly than if a less
efficient covering such as a loose casserole lid is used.

Stirring and turning

As in conventional cooking, some food will need to be
stirred or turned over. Always stir from the outside to the
inside as this moves the heated food from the edges to
the centre and the cooler food to the outside were it cooks
faster. Turn over meat and other dense foods to ensure
more even cooking. Sometimes food that cannot be
stirred must be rearranged in the dish to ensure even
heating.

Critical/sensitive ingredients

Some foods microwave very quickly and can overcook,
curdle or 'pop'. These include baked beans, cream,
scallops, eggs and cheese.

NEVER COOK AND EGG IN ITS SHELL,
MICROWAVE COOKING IS SO FAST THAT
PRESSURE WILL BUILD UP INSIDE THE SHELL
AND CAUSE IT TO EXPLODE.

To avoid sudden boiling

1. Lids
Always remove the lids off jars and containers before
you microwave them. If you don't, steam pressure
may build up inside and cause an explosion even after
the microwave cooking has stopped.

2. Liquids
WARNING:When heating liquids, e.g. soups, sauces
and drinks in your microwave oven, overheating the
liquid beyond boiling point can occur without the
evidence of bubbling. This could result in a sudden
'boil over' of the hot liquid. To help prevent this
happening, the following steps should be followed:-

a) Avoid straight sided containers with narrow tops or

necks.

b) Do not overheat.
c) Stir the liquid before placing the container in the oven

and again halfway through the heating time.

d) After heating, allow to stand in the oven for a short

time, stir again before carefully removingthecontainer.

4

Standing time

Cooking continues after food is removed from a
microwave oven, or when the microwave energy is
turned off. The food is no longer being cooked by
microwaves but by the conduction of heat to the centre. It
is often advisable to undercook or defrost food slightly
and let the process finish during the standing time as
recommended in recipes.

After 'standing' for a few minutes, the internal
temperature of food rises and finishes the cooking
process. For this reason ALWAYS UNDERCOOK
RATHER THAN OVERCOOK AND TEST FOR
READINESS AFTER THE 'STANDING TIME'. This
advice cannot be stressed strongly enough. Undercooked
food can always be returned to the microwave oven for a
few extra seconds or minutes if necessary, but there is no
remedy for overcooked food.

Quality of food and ingredients

As with conventional cooking, end results will be related
to the quality of ingredients used. Your microwave
cooker is a wonderful appliance but it cannot work
miracles.

Browning

Small items of food which cook very quickly in a
microwave cooker will not brown. Large joints of meat
will brown naturally as their natural fats are drawn to the
outer surfaces during the longer cooking times.

Microwave browning dishes are specially designed for
use in microwave cookers. They are first preheated
before food is placed on the dish to sear and brown.
During cooking the food is turned over to brown the
other side. These dishes can get very, very hot, so always
use oven gloves to handle them. Protect your
worksurface with a placemat before placing the hot dish
on it.

COOKING TECHNIQUES

Covering

Covering a dish holds in heat and steam to speed
cooking. Use a casserole lid, a plate or microwave film.
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 latters without steaming, use
paper towelling. Roaster bags can be used when cooking
meats and these help to keep the oven clean. If covering
during combination cooking, ensure that the cover is
heatproof. 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 to 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 flavours.

Rotating

The turntable does the rotating for you and minimizes
the need to rotate the food.

Shielding

Shielding means to cover sensitive areas with foil to
prevent overcooking. Use small amounts of smooth foil to
cover areas of a dish or parts of food which cook too
quickly. Foil must be at least 2.5-cm/1-inch from the sides
of the oven. Use also with combination cooking if any areas
brown too quickly, like pie crusts or uneven surfaces.

Turning

This means to reposition the food itself so that 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 T ime

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 combination cooking, whole roasts
and poultry also benefit from standing time to redistribute
the natural juices throughout and make carving easier.

UTENSIL GUIDE

Microwave Utensils

It is very easy to test a dish to see if it is suitable for
microwave use. Simply place the dish in the cooker along
side a glass of water. Set the control to p-10 and the
number pads to 11/2minutes and press the START
button. If the water gets hot and the dish stays cool, the
dish is suitable. If the reverse is found, the dish must not

5

be used in a microwave oven. Should you find that both
dish and the water are warm, this means that the dish is
absorbing some microwave energy and although it could
be used, being less efficient, the cooking or heating times
will be longer.
You should not place any dish with metal trim in the
oven. If a dish 'sparks' when you are testing it, simply
switch off the oven immediately-the sparks indicate that
there is metal in the material used to make the dish, and
it should not be used in your oven.
Most suitable dishes will remain relatively cold during
their use in the microwave oven because microwave
energy passes through them. However, during cooking
heat may be conducted from the hot food to dishes, so do
take care when removing them from the oven.

Generally, metal dishes or utensils should not be used
in your microwave oven since they reflect microwaves
and inhibit cooking. There are, as always, exceptions to
the rule, but in the following conditions the metal must
not touch the oven's interior surfaces because this could
cause arcing or pitting of the oven interior.

◆TV dinner trays less than 2cm 3/4" deep may be used

because they are shallow enough to allow microwave
to penetrate and heat food from the top.

◆Small pieces of foil can be used to shield food, or slow

down cooking. You can for instance, cover thin ends of
joints of meat of fish, tips of poultry wings or legs,
outside edges of food-including cakes cooked in a
large square or rectangular dishes which tend to

overcook at the sides or ends before the centre is
cooked. BUT TAKE CARE, THE FOIL MUST NEVER
TOUCH THE COOKER INTERIOR.
Plastic wrap that is specially marked for microwave
use can be used for cooking and heating. It is
recommended that the plastic wrap does not touch
food because it may melt. Do not completely cover
dish so steam can escape.

Convection Utensils

The metal cooking utensils you now own that you would
normally use in the conventional oven are also suitable
for convention cooking. Metal cooking utensils are
recommended for convection cooking because they are
the best heat conductors and promote browning.

Combination Utensils

Select utensils for COMBINATION cooking that allow
microwaves to penetrate and yet can withstand grill heat.
Since combination cooking uses microwave energy and
grill heat, the utensils must be able to withstand both
cooking modes.
The glass 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 CHAR T

Utensils Chart

Utensils microwave Convection Combination Grill

Glass(general) Yes No No No
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

6

• When using the Microwave or Combination 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.

• Can be used on combination, if heat resistant.

HOW TO CHOOSE THE
BEST SIZE AND SHAPE
OF DISH

The dish you use to cook the food is almost as important
as the quality of the food itself. As the size and shape of
the dish affects the cooking, the attention necessary for
the overall cooking time.

• Always match the size of the dish to the amount of
food, filling dishes only half to two thirds full. It the
chosen dish is too small, spillage is inevitable. If it is too
big, the saucy portions will spread out to the edges of
the dish and overcook.

• The depth of the dish is also very important. The same
amount of food will take longer to cook in a small deep
dish than in a larger shallower dish. This is because
there is less depth of food in the larger dish and a larger
surface area exposed to microwaves.

• For most even cooking and heating, round dishes are
better than oval. Next comes square dishes which are
preferable to rectangular, and they should have
rounded corners to reduce the risk of overcooking in
these areas.

• Straight sided dishes are better than dishes with
sloping or curved sides.

• Ring moulds are ideal for foods which cannot be
stirred during cooking. They are especially good for
cakes and puddings since they allow microwaves to
penetrate the food from the centre as well as the sides,
top and bottom. If you do not have a ring mould and
want to try this shape to cook a cake, you can
improvise by placing a glass tumbler in the centre of a
round dish.

• For the best result or results, use the type, shape and
size of dish recommended in individual recipes.

PROGRAM COOK

One of the great merits of your oven is PROGRAM COOK.
Roast Beef(0.7kg~1.3kg), Roast Pork(0.7kg~1.3kg), Roast Chicken(0.7kg~1.5kg), can be cooked on PROGRAM COOK.
Your oven will determine the cooking time and combination setting and you do not have to calculate "minutes per 0.1kgs"
cooking times. As soon as you touch PROGRAM COOK and select the desired cooking item, the weight and your oven
calculates cooking time.
Meat must be defrosted and at refrigerated temperature, not frozen. Roast meat weights in about 0.7 to 1.3kg range cook
best.
Place roasts fat-side down and whole poultry breast-side down on a microwave roasting rack set in a microwave and
heat-safe dish. Place dish on the turntable.
For the best results, follow the recommendations on the chart below.

Category Food Portions Utensils Standing Time(minutes)

C-1 Roast Beef 0.7kg~1.3kg Roasting Rack 10-20
C-2 Roast Pork 0.7kg~1.3kg Roasting Rack 10-20
C-3 Roast Chicken 0.7kg~1.5kg Roasting Rack 10-20

GENERAL COOKING HINTS

1. If during the program cooking operation you hear 4 times 3 beeps, turn over the food.

2. When cooking a roast with an excess amount of drippings, it is helpful to remove the dripping at turnover time to
prevent spattering.

3. Prick the meats, fish or poultry with a fork to prevent bursting. Steam builds up pressure in meats, fish, or poultry
which are tightly covered by a skin or membrance.

4. Reduce suggested cooking times. It is aways better to undercook food rather than to overcook them. If a range of
times is stated in a recipe, cook the minimum suggested time, check the result, and then cook slightly longer if
necessary.

7

FIRST STEPS

FIRST STEPS

If microwaving is new to you, don't panic, take it easy and follow some of the recipes in this section. These easy recipes
will help build your confidence and you will soon be a 'microwave expert'. The recipes will give you an idea of timing
and the appearance of microwaved food. REMEMBER always to take the shorter cooking time and common sense
prevails. If you feel the food is overcooking, take it out, even though the recipe said 3 minutes more. When you first learnt
to cook you may have made mistakes, but later the cooking will be easier.

POACHED EGG

30ml/2tbs water
1 size 3 egg
salt and pepper

Serves 1.

1. Place water into a ramekin dish or cup.

MICROWAVE, uncovered on P-10 for 30 seconds.

2. Break egg into dish or cup. Season to taste.

MICROWAVE, covered on P-5 for 50 seconds. Leave
to stand covered for 1 minute.

COFFEE

5ml/1 tsp instant coffee powder or granuals
sugar(optional)
175ml/6fl.oz milk or milk and water

Serves 1.

1. Blend coffee powder or granuals, sugar and a little
milk together in a cup or mug. Add the remaining
milk or milk and water and MICROWAVE,

uncovered on P-10 for 1 minute 20 seconds.

BACON

2 rashers of bacon

1. Place bacon on a microwave rack or plate. Cover
loosely with a piece of paper towelling.

MICROWAVE, covered on P-10 for 1 minute 20
seconds.

198g/7oz can baked beans or spaghetti
1 slice of buttered toast

Serves 1.

1. Spoon beans or spaghetti onto toast on a serving plate.

2. MICROWAVE, uncovered on P-10 for 11/2minutes.

BAKED BEANS OR SPAGHETTI ON TOAST

8

WHITE SAUCE

25g/1oz butter or margarine
25g/1oz flour
300ml/1/2pint milk
salt and pepper

1. Put the butter or margarine in a large jug or bowl.

MICROWAVE, uncovered on P-10 for 30 seconds.

2. Stir in the flour and MICROWAVE, uncovered on P­10 for 30 seconds.

3. Whisk in the milk and MICROWAVE, uncovered on
P-10 for 3-4 minutes, whisking at the end of every

minute.

4. Season to taste.

ALL IN ONE BECHAMEL SAUCE

300ml/1/2pint milk
1 small carrot, peeled and sliced
1 small onion, peeled and chopped
4 peppercorns
blade of mace
25g/1oz butter or margarine
25g/1oz flour
salt and pepper

1. Put milk into a large jug and MICROWAVE,
uncovered on P-10 for 11/2minutes. Steep the
vegetables and spices in milk and leave covered for 30
minutes. Then strain off vegetables.

2. Cut the butter or margarine into small pieces and place
into a bowl with the flour and milk. Whisk together.

MICROWAVE, uncovered on P-10 for 2-3 minutes,

whisking every minute until smooth.

3. Season to taste.

Variations to the basic sauce

Add the following at the end of cooking time and whisk in.

CHEESE SAUCE

75g/3oz grated cheddar cheese

2.5ml/1/2tsp mustard powder

PARSLEY SAUCE

30ml/2 tbs finely chopped parsley

SCRAMBLED EGGS

2 size 3 eggs
30ml/2 tbs milk
salt and pepper

Serves 1.

1. Break eggs into a bowl. Beat together with milk and
season to taste. MICROWAVE, uncovered on P-10 for

30 seconds, stir then MICROWAVE, uncovered on P­10 for 30-40 seconds. Stir again.

9

CONVENIENCE FOODS - REHEATING GUIDE

CANNED FOODS

Remove food from can and place in a bowl or small casserole dish. Cover with lid or microwave film and stir once during
heating.
The following cooking times are on P-10.

Food Time in minutes and seconds Instructions

Baked beans
220g/71/2oz 1m20s-1m40s

425g/15oz 3-3m30s

Vegetables e.g.
peas

425g/15oz 3-3m30s Drain off liquid first

Pasta e.g.
spaghetti, macaroni
cheese 425g/15oz 3m10s-3m40s

Rice pudding
440g/151/2oz 3-3m30s

Sponge pudding
298g/101/2oz 1m30s-1m40s

Soup
425g/15 oz 3m

CHILLED FOODS

Most 'ready meals' have microwave instructions on them.

PASTRY FOODS

Reheated by combination and convection. Remove foods from all packaging.

340g/12oz Egg, cheese and bacon flan
Place on high rack. COMBINATION cook, uncovered on at 190˚C for 3 minutes, then CONVECT on at 190˚C

for 3 minutes.

400g/14oz meat or chicken pie
Place on high rack. COMBINATION cook, uncovered on at 160˚C for 3 minutes. Turnover then CONVECT on

at 160˚C for 3 minutes.

240g/8 oz pizza
Place on high rack. COMBINATION cook, uncovered on at 200˚C for 2 minutes, then CONVECT on at 200˚C

for 2 minutes.

454g/11b 4 individual meat or chicken pies
Place on high rack. COMBINATION cook, uncovered on at 160˚C for 3 minutes. Turn pies over and CONVECT

on at 160˚C for 5 minutes.

375g/9 oz 4 individual cornish pasties
Place on high rack. COMBINATION cook, uncovered on at 160˚C for 2 minutes. Then turnover and CONVECT

on at 160˚C for 5 minutes.

FROZEN FOODS

Beef burgers
Place on high rack. GRILL on for 8 minutes each side.

Fish fingers, fish cakes
Place on high rack. GRILL on for 10minutes each side.

Oven chips
Place on pizza tray on high rack. GRILL on for 8 minutes. Rearrange and GRILL on for 4 minutes.

10

11

SOUPS & STAR TERS

CARROT AND CORIANDER SOUP

25g/1oz butter
450g/1 lb carrots, peeled and diced
2 sticks of celery, scrubbed and diced

2.5ml/1/2tsp ground coriander

2.5ml/1/2tsp ground cumin
900ml/11/2pints stock
30ml/2 tbs fresh chopped coriander leaves
salt and freshly ground black pepper

Garnish

fresh coriander leaves

1. Place the butter, carrots and celery into a large

casserole dish. MICROWAVE, covered on P-10 for 2
minutes. Stir, then repeat.

2. Stir in coriander and cumin. MICROWAVE, covered

on P-10 for 4 minutes.

3. Pour in the stock, coriander and season to taste.

MICROWAVE, covered on P-10 for 15 minutes.

Stirring halfway through cooking.

4. Blend or pass soup through a sieve. To reheat;

MICROWAVE, covered on P-10 for 3 minutes or
until hot. Serve garnished with fresh coriander leaves.

CURRIED PARSNIP SOUP

50g/2oz butter
1 onion, peeled and sliced
1 garlic clove, crushed
10ml/2 tsp curry powder
450g/1 lb parsnips, peeled and diced
25g/1 oz flour

1.21l/2 pints stock
salt and freshly ground black pepper

Garnish

single cream

1. Place the butter in a large casserole dish or heatproof

mixing bowl, MICROWAVE, uncovered on P-10 for
50 seconds. Stir in the onion, garlic, curry powder and

MICROWAVE, uncovered on P-10 for 4 minutes.

2. Add the parsnips and MICROWAVE, covered on P­10 for 7 minutes.

3. Stir in the flour and gradually stir in the stock. Season
to taste. MICROWAVE, covered on P-10 for 15
minutes.

4. Liquidize or pass the soup through a sieve.
MICROWAVE, covered on P-10 for 2-3 minutes to
reheat. Serve garnished with a swirl of cream.

TOMATO AND BASIL SOUP

30ml/2 tbs olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and finely chopped
675g/11/2lb ripe tomatoes, skinned and roughly
chopped
15ml/1 tbs tomato puree
25g/1 oz flour
600ml/1 pint hot stock
30ml/2 tbs fresh basil, chopped or 5ml/1 tsp dried basil
1 bayleaf
5ml/1tsp sugar
salt and freshly ground black pepper

Garnish

garlic croutons

1. Place oil, onion and garlic in a large casserole dish or
mixing bowl. MICROWAVE, covered on P-10 for 4

minutes.

2. Add tomatoes and MICROWAVE, covered on P-10
for 3 minutes.

3. Stir in flour and gradually add stock and tomato puree.
Then add herbs, sugar and season to taste.
MICROWAVE, covered on P-10 for 10 minutes. Stir
halfway through cooking.

4. Remove bayleaf. Liquidize or pass soup through a
sieve. Adjust seasonings if necessary. MICROWAVE,
covered on P-10 for 2-3 minutes to reheat. Garnish
with garlic croutons and serve with crusty bread.

12

25g/1 oz butter
4 large flat mushrooms
1 garlic clove, peeled and finely chopped
2 spring onions, finely sliced
25g/1 oz red pepper, finely chopped
50g/2 oz fresh brown breadcrumbs
25g/1 oz pecan nuts, chopped
30ml/2 tbs fresh chopped parsley
salt and pepper
75g/3 oz stilton, grated or crumbled

1. Melt butter by placing in a bowl and MICROWAVE,
uncovered on P-10 for 30 seconds. Finely chop the
mushroom stalks and stir into butter with garlic, onion
and red pepper. MICROWAVE, covered on P-10 for 3

minutes.

2. Stir in the breadcrumbs, nuts, parsley, seasoning and
half of the stilton cheese. Mix well.

3. Arrange mushrooms on a plate and spoon stuffing
mixture onto each mushroom. Sprinkle over with the
remaining cheese. MICROWAVE, uncovered on P-8

for 4-5 minutes or until the mushrooms are cooked.

STILTON AND PEACAN NUT STUFFED MUSHROOMS

175g/6 oz dried chick peas
juice of 2 lemons
4 garlic cloves, peeled and crushed
150ml/1/4pint light tahini
60ml/4 tbs olive oil
salt and freshly ground black pepper

1. Soak chick peas in a bowl overnight in water.

2. Rinse well. Add 600ml/1 pint boiling salted water.

MICROWAVE, covered on P-10 for 15 minutes. Stir
then MICROWAVE, covered on P-5 for 10 minutes.

Leave to stand for 10 minutes before draining.

3. Put the chickpeas, lemon juice and garlic in a food
processor or blender. Process until smooth. Add the
tahini paste, olive oil and season to taste. Blend until
smooth.

Serve with pitta bread and black olives.

HUMMUS

4 fresh corn on the cob
25g/1 oz butter
freshly ground black pepper

1. Remove the husks from each cob and clean. Place onto
a plate and dot over with the butter. Season. Cover
plate loosely with microwave film, leaving a gap at the
edge. MICROWAVE, covered on P-10 for 6 minutes.
Turn cobs over and move the middle corn to the edge
and vice versa. MICROWAVE, covered on P-10 for 6-

8 minutes. Leave to stand for 5 minutes before
serving.

CORN ON THE COB

13

PASTA, RICE, CHEESE AND EGGS

RICE AND PASTA

Rice and pasta are very easy to cook in the microwave without the mess of sticky pans. Always ensure that the container
is large enough as the rice liquid may bubble over. There is not a great time saving when cooking by this method but the
end results are very good. It is quicker to use boiling water from a kettle.

Add about 15ml/1 tbs oil to pasta water to prevent the pasta sticking together and occasional stirring would be helpful.

225g/8 oz easy to cook rice
600ml/1 pint boiling salted water

Place rice and water into a casserole dish.
MICROWAVE, covered on P-10 for 8 minutes. Leave to
stand covered, for 3 minutes.

AMERICAN EASY TO COOK RICE

225g/8oz basmati rice
600ml/1 pint boiling salted water

Wash rice in cold water and drain throughly. Place rice
and water into a casserole dish. MICROWAVE, covered
on P-10 for 4 minutes, then P-5 for 7 minutes. Stand
covered for 3 minutes.

BASMATI RICE

225g/8oz long grain rice
600ml/1 pint boiling salted water

Wash rice in cold water and drain. Put rice and water
into a casserole dish. MICROWAVE, covered on P-10

for 8-10 minutes. Stand covered for 3 minutes.

LONG GRAIN RICE

225g/8oz brown rice
900ml/11/2pints boiling salted water

Wash rice in cold water and drain. MICROWAVE,

covered on P-10 for 10 minutes, stir then
MICROWAVE, covered on P-5 for 15 minutes. Stand

covered for 5 minutes.

BROWN RICE

225g/8oz easy to cook brown rice
750ml/11/4pints boiling salted water

Put rice and water into a large casserole dish.

MICROWAVE, covered on P-8 for 18-20 minutes.

Stirring occasionally. Stand covered for 5 minutes.

EASY TO COOK BROWN RICE

14

175g/6oz lasagne sheets

1.2l/2 pints boiling salted water
15ml/1 tbs oil

Place lasagne into a large rectangular dish. Pour over
boiling salted water and oil. MICROWAVE, uncovered
on P-10 for 6 minutes. Leave to stand covered for 3
minutes.

LASAGNE

225g/8oz short cut macaroni

1.2l/2 pints boiling salted water
15ml/1 tbs oil

Put macaroni, water and oil into a large bowl.
MICROWAVE, uncovered on P-10 for 5 minutes. Stand
covered for 3 minutes.

MACARONI

225g/8oz pasta shapes e. g. spirals, shells, etc.

1.2l/2 pints boiling salted water
10ml/1 dsp oil

Place shapes into a large bowl. MICROWAVE,
uncovered on P-10 for 7-8 minutes depending on shape.
Leave to stand covered for 5 minutes.

PASTA SHAPES

225g/8oz spaghetti

1.2l/2 pints boiling salted water
15ml/1 tbs oil

Break spaghetti into two and place in a rectangular dish
with the water and oil. MICROWAVE, uncovered on

P-10 for 5 minutes. Stand covered for 3 minutes.

SP AGHETTI

225g/8oz tagliatelle

1.2l/2 pints boiling salted water
15ml/1 tbs oil

Place taglitelle in a bowl. Pour over water and oil.

MICROWAVE, uncovered on P-10 for 5 minutes.

Stirring halfway through cooking. Leave to stand
covered for 3 minutes.

TAGLIATELLE