Kleenmaid MWK100 User Manual
La Cuisine
by Maryse Bariteau
microwave + grill
2
Contents
INTRODUCTION 3
• CONTAINERS 4
• MICROWAVE POWER LEVELS 5
• MICROWAVE COOKING 6
• POINTERS 10
MICROWAVE RECIPES
• APPETIZERS 11
• FISH 15
• MEATS 19
• SAUCES 21
• VEGETABLES 23
• DESSERTS 25
GRILL COOKING 27
GRILL & SIMULTANEOUS (GRILL+MICROWAVE) CHARTS 28
GRILL & SIMULTANEOUS (GRILL+MICROWAVE) RECIPES
• FISH 29
• APPETIZERS / MEAT 30
• VEGETABLES 33
• DESSERTS 35
COOKING WITH THE CRISPING DISH 37
COOKING CHARTS 38
COOKING RECIPES
• DOUGH 40
• SAVOURY RECIPES 41
• DESSERT RECIPES 45
INDEX 47
microwaves
3
Microwave cooking provides true innovation for the culinary arts.
Combining rapidity and ease of use, it enhances flavours and aromas
all the while keeping the appearance and nutritive qualities intact.
Your microwave oven will complement your other kitchen appliances.
It cooks, reheats and defrosts quick as a wink, affording you considerable time and energy savings.
Microwaves pass through non-metallic containers and penetrate the
food contents causing their water and fat molecules to vibrate at a
speed of 2 billion 450 million times per second. This produces heat
which radiates inside the food to a depth of 2½ cm.
For thicker food items, the centre is cooked by heat conduction, as
with traditional cooking methods.
Introduction
4
Containers
If possible use round, square or oval dishes, made of porcelain, ceramic, earth-
enware or other pottery, glass or certain plastics specially designed for microwave
cooking. Normal plasticware can be used for short cooking times and for non-
fatty food. Adapt the size of your dish to the volume of food to be prepared.
In the majority of cases cover the dish with either the lid, a plate, greaseproof
paper or special microwave cling film. If you use cling film, in order to prevent burns
caused by escaping steam, do not wrap the dish so that it is airtight. If it is airtight, prick
the film once the programme is finished before removing the film.
Do not use metal dishes, or any dishes with metal, gold or silver decoration, alu-
minum foil, nor dishes made of porous clay. Remove any metal ties from freeze bags.
The use of small aluminium containers is possible but you must closely follow
the operating instructions for your microwave oven.
A quick test to see if containers can be used in the microwave :
Put the container on the turntable in the microwave with a glass of water placed inside
or alongside of it. After two minutes of heating on maximum microwave power level,
the container should be barely warm to the touch.
Do not remove dishes from the microwave with your bare hands as the containers
heat up through contact with the cooked food.
microwaving
5
Microwave Power Levels
The symbols and their applications
Introduction
Use this table to determine the correspondence between the control panel
of your microwave oven and the programming used in the recipes.
150W
To defrost all dishes. To top off cooking
of delicate dishes ot to cook very slowly.
To cook fish and poultry.
To finish programmes begun with the
HIGH COOK power setting such as beans,
lentils or milk-based dishes.
To heat up all liquids and ail fresh or frozen
pre-cooked dishes.
To cook vegetables and soups.
HIGH COOK
FUNCTION APPLICATION
KEEP WARM
DEFROST
MAXI
900W
1000W
500W
SIMMER
300W
350W
LOW COOK
To finish programmes begun with the
HIGH COOK power setting which might
otherwise over cook on the outside, for
instance veal or pork roast.
6
Cooking with Microwaves
Due to the nature of microwave cooking, foods rich in water, sugar or fat
require less cooktime and yield the best results.
To ensure that your microwave recipes turn out well, here are some pointers to help you become expert at cooking with this new method :
Quality
:
• Always use fresh products, as microwave cooking accentuates all
odors, the good and the bad alike!
• Season moderately, midway through cooktime.
Food
Preparation :
• Preparation of food : Food of the same size cooks more regularly. Do
not hesitate to cut potatoes or beetroot to obtain pieces of equal size.
• Thinly slice vegetables such as carrots, leeks, cabbage, celery and fen-
nel before cooking.
Dice: the celeriac, turnips, eggplants, zucchini squash and pumpkins.
Separate the heads of cauliflower and broccoli into florets and slice
the stems.
• Prick all food which has a skin, for example potatoes, sausages, or
chestnuts.
• Rehydrate fresh or frozen vegetables with 2-3 spoonfuls of water.
• Stir food during the programme.
• Vegetables used for garnish or as the base of a preparation for fish,
soup etc. must be precooked. Shortening and seasoning should be
added halfway through cooking time.
• You may reduce the amount of shortening used or often even dis-
pense with it entirely.
microwaving
7
Shape and placement of the food :
•
T
he thinner parts of irregularly-shaped food cook quicker, therefore it is prefer-
able to place these parts towards the centre of the dish.
•
S
eparate portions of food cook more regularly if placed in a ring on the
turntable.
•
I
t is preferable to divide large amounts of food into portions and cook them
separately.
• Adapt the size of your dish to the volume of food to be cooked.
•
Y
ou may cook food directly in a plate or serving platter designed for
microwave cooking.
Cover in the majority o
f cases in order to :
• Steam food
• Retain the full flavour of the food
• Obtain even cooking results
• Reduce cooktime
• Prevent splattering
• Avoid drying out the food
Cooktime
:
•
T
his varies according to individual preference, initial temperature, consis-
tency, shape, and amount of the food.
•
T
he shape and material of the cooking dish will also have an effect on the
cooktime.
•
F
or certain foods such as fruit, carrots and potatoes the cooktime can vary
from simple to double according to the season and the degree of ripeness.
•
O
ne must remember that the cooktime increases with quantity, but not necessarily proportionally. Cooking for too long a period of time can dry out
food. Make a conservative estimate of the cooktime, check your dish at the
end of the programme and extend if necessary by 30 s to 1 minute periods.
Standing time
:
•
A
t the end of the cook programme allow for approximately 2-5 minutes of standing time before serving in order to allow even distribution of the heat.
Introduction
8
Food Quantity Time
• Artichokes 2 pieces 8 - 12 min
• Eggplant 2 pieces 10 - 14 min
• Beets 500 g 15 - 30 min
• Mushrooms 500 g 6 - 8 min
(to prevent overflowing do not cover)
• Cucumbers 500 g 8 - 10 min
• Spinach, onions 500 g 5 - 7 min
• Broccoli, zucchini squash, cauliflower, 250 g 4 - 6 min
endives, leeks, potatoes, pumpkins, 500 g 8 - 10 min
peppers, tomatoes 750 g 10 - 12 min
• Carrots, celeriac, cabbage, 250 g 6 - 8 min
Brussel sprouts, turnips 500 g 10 - 12 min
750 g 12 - 14 min
Food Quantity Time
• Carrots 300 g 8 - 9 min
• Mushrooms 300 g 6 - 7 min
• Brussel sprouts / cauliflower 500 g 10 - 12 min
• Leaf spinach / chopped spinach 450 g 11 - 13 min
• Mixed vegetables 450 g 5 - 6 min
• Peas / mixed vegetables 450 g 10 - 12 min
• Broccoli purée / string beans / celery 450 g 7 - 8 min
Cooking vegetables
When cooking either fresh or frozen vegetables, add 2-3 spoonfuls of water to improve the cooking
process
. Cover, stir midway through the programme and season if necessary.
FROZEN VEGETABLES
MAXIMUM
microwave power level
FRESH VEGETABLES
MAXIMUM
microwave power level
microwaving
Food Quantity Time
• Hake, fresh cod and whole salmon 1000 g 10 - 12 min
• Hake, fresh cod and sliced salmon 600 g 7 - 9 min
• Whiting or trout 4 pieces 9 - 11 min
800 g
• Burbot 800 g 10 - 12 min
• Mackerel 4 pieces 11 - 13 min
1000 g
• Sardines 12 pieces 7 - 9 mi
• Soles, lemon sole, plaice 2 pieces 4 - 6 min
360 g
Food Quantity Time Tips
• Cockles, venus 500 g 4 - 5 min Add a splash of white wine,
season with pepper, thyme, parsley and bay leaf. Cook covered.
At the end of the cooktime,
• Shrimp 200 g 2 - 3 min add a little butter or
heavy vream and stir.
9
Food Quantity Time Tips
• Lentils 250 g 25 - 27 min Add to a litre of hot
salted water, cover.
• Pasta 250 g 14 - 16 min Bring to a boil on
MAXIMUM
microwave power level,
• Rice 250 g 14 - 16 min uncover and finish cooking
on
SIMMER
power level 500W
.
Cooking fish
DRIED VEGETABLES: Programme MAXIMUM microwave power level, then power level 500W
Programme
microwave power level 500W
Programme
microwave power level 500W
Introduction
Cooking seafood & shellfish
10
Pointers
Microwave power level
150W
MAXIMUM
Microwave power level
microwave
Food Quantity : Time
• Soften butter 250 g : 2 min
ice cream 1 liter : 30 s
• Melt icing for pastry 250 g with a spoonful of water : 2-3 min
• Top off cooking barbecued meat adjust time according to quantity
Food Quantity : Time
• Soften honey, chocolate 100 g + 2 tablespoons of water : 1 min
• Melt cheese for a raclette 50 g : 20 - 30 s
• Freshen jam add a couple of drops of water, heat to
boiling, stir and heat again
biscuits 1 plate : 50 s
• Moisten dried fruit 250 g with ½ dl water : 2 min
• Heat up dairy or other products ¼ liter : 1 min
which are served warm
crackers for cocktails 1 plate : 30 s
cocktail sausages 125 g : 50 s
croissant or chocolate roll 1 pastry : 10 s
• Cook 1 scrambled egg
A
dd a tablespoon of milk, season with
salt,and pepper. Beat with a fork. Cook 20 s.
Stir and cook 10 - 20 s. Stir again for a
scramble egg.
• Extract juice from an orange 1 fruit : 20 - 30 s
or a grapefruit
11
Appetizers
Vegetable soups are quite easy to make; finely
chop the vegetables and cook them with one or two spoonfuls of water, add the butter halfway through the programme and stir before adding the water called for in the
soup recipe.
You can make creamed soups in the same manner,
adding the cornstarch at the last moment and watching the
soup carefully, as the combination of water and starch may
cause the soup to suddenly overflow.
Use deep containers and remove the
cover at the first sign of boiling.
Shellfish are perfectly suited to
micro-wave cooking, they will be
even more tender if you remember
to cover them.
Cooking fresh whole shellfish such
as crab, lobster and crayfish should
be avoided because the legs and
body are of different size and texture.
It is preferable to cook them using
traditional cooking methods.
Cream of tomato soup
12
• 800 g ripe tomatoes
• 1 large onion
• 30 g butter
• 1 level tablespoon cornstarch
• salt, pepper
• 2 dl hot water
• 2 tablespoons cold water
Cream of tomato soup
Preparation time : 10 min / Cooktime : 18 min
Peel the tomatoes, remove the core and cut into quarters. Finely
chop the onion. Put the tomatoes and onions into a casserole
with the butter, cover and microwave on
MAXI
power level 12
minutes. Moisten the cornstarch with the cold water. Pour into
the tomato mixture and add the hot water. Season, cover and
cook 6 minutes longer, checking to avoid overflowing. Blend.
• 2 leeks
• 2 tablespoons water
• 1 potato
• 1 (big) carrot
• 20 g butter
• 1l hot water
• salt, pepper
Vegetable soup
Preparation time : 10 min / Cooktime : 19 min
In a deep dish, place the finely chopped vegetables with 2 spoonfuls of
water. Cover and cook 6 - 7 min
on
MAXI
microwave power level
.
Add the butter midway through cooktime. Pour the hot water on the
precooked vegetables, season, cover, cook 10 - 12 min
on
MAXI
microwave power level
.
• 500 g peeled, seeded pumpkin
• 2 onions
• 20 g butter
•
¼ l hot water
• 1 dl heavy cream
• salt, pepper
Pumpkin soup
Preparation time : 20 min / Cooktime : 16 min
Dice the pumpkin. Peel and slice the onions. Place the vegetables in a
dish with the butter. Cover and cook 10 min
on
MAXI
microwave
power level
.
Add the hot water, season, cover and continue cook-
ing 6 min. Blend until smooth, then add the fresh cream.
Serve sprinkled with finely chopped parsley or with croutons sautéed in butter.
microwaving
4 servings
4 servings
4 servings
13
Appetizers
Crayfish
Preparation time : 5 min / Cooktime : 8 min
Crush the thyme and the bay leaves, sprinkle onto 2 plates with the salt and a little pepper.
Set the crayfish on the plates and turn back the tails. Splash with white wine.
Cover with plastic wrap and cook 7 - 8 min per plate
on microwave power level
500W.
Test the bottom of the plate; if it’s hot to the touch, the crayfish are cooked.
Otherwise, cook an additional 1 - 2 minutes.
• 1 kg crayfish
(preferably equally-sized)
• 2 sprigs thyme
• 2 bay leaves
• 4 tablespoons white wine
• 2 teaspoons fine sea salt
• pepper
4 servings
14
• 800 g peeled carrots
• 1 clove garlic
• 2 tablespoons chopped parsley
• 4 tablespoons water
• 2 eggs
• salt, pepper
BECHAMEL
• 30 g butter
• 30 g flour
• 250 ml milk
Vegetable terrine
Preparation time : 15 min / Cooktime : 24 min
Place the grated carrots, minced garlic and water in a big bowl.
Cover and cook 14 min on microwave power level
MAXI.
Stir midway through cooktime. Prepare the béchamel sauce. Blend in the
beaten eggs, carrots and parsley. Season. Grease a glass loaf
pan, line the bottom with waxed paper. Pour in the mixture,
cover and cook 10 min on microwave power level
MAXI.
Let the
pan stand several minutes before removing the terrine. Serve
either hot or cold.
Presentation : place 3 slices on a plate. Pour a ribbon of either
tomato sauce or red peppers alongside.
• 1 kg mussels
• 2 cloves garlic and 2 shallots
• parsley and pepper
• 1 sprig thyme
• 1 bay leaf
• 1 glass white wine
• 20 g butter
• 1 tablespoon olive oil
Mussels in white wine
Cooktime : 10 min
Place the chopped garlic, parsley and shallots in a bowl, add the
oil, white wine, pepper, thyme and bay leaf. Clean thoroughly
and add the mussels, stir. Cover and cook 9 - 10 min on
microwave power level
500W.
When the mussels open up, bind
the sauce with the butter, stir well.
You may replace the butter with 1 tablespoon of heavy cream.
3 servings
4 servings
microwaving
15
Fish
All varieties of fish are well suited for microwave cooking. Simply make sure that
the fish is fresh.
The flavour is unbeatable, whether cooked wrapped in cases, seasoned
with herbs, sliced, filleted or whole. Serve alone or with a sauce, according to individual preference.
Generally, when cooking a whole fish it is advisable to make a slit in the thickest part and add two or three spoonfuls of water, lemon juice or white wine.
Place the fish in an oval or round dish and cover.
Salmon & whiting fishloaf
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