Panasonic NN-A873SB Operating Instruction

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Before Operation

Operation & Hints

Cooking Guide

Maintenance

Table of Contents

Before Operation

Operation & Hints

Maintenance

Cooking Guide

Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Installation and Earthing Instructions . . . . . . . . . . . . . . . . . . . 3

General Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Microwaves and How They Work . . . . . . . . . . . . . . . . . . . . . . 5

Cookware and Utensil Guide . . . . . . . . . . . . . . . . . . . . . . . . 5-6

Cookware and Utensil Chart . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Feature Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Feature Diagram - Control Panel . . . . . . . . . . . . . . . . . . . . . .10

Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Cooking Modes : Heating Source . . . . . . . . . . . . . . . . . . . . . 11

Let’s Start to Use Your Oven! . . . . . . . . . . . . . . . . . . . . . . . . 12

Quick Guide to Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

To Set Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Operation Guide on the Screen . . . . . . . . . . . . . . . . . . . . . . 14

To Use Child Safety Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Microwave Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17

Grill Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Guideline to Oven Temperatures . . . . . . . . . . . . . . . . . . . . . .20

Convection + Grill Cooking . . . . . . . . . . . . . . . . . . . . . . . . . .21

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-28

Auto Sensor Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-31

Auto Weight Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-34

To set Standing Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

To change Cooking Time . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Care and Cleaning of your Microwave . . . . . . . . . . . . . . . . . . .9

Before Requesting Service . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Technical Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . .106

Microwave Recipe Preparation and Techniques . . . . . . . 37-39

Everyday Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40-44

Soups, Snacks and Starters . . . . . . . . . . . . . . . . . . . . . . 45-49

Fish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50-55

Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56-64

Main Fare Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65-75

Vegetable Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76-84

Rice, Pasta and Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . 85-90

Cakes, Muffins and Biscuits . . . . . . . . . . . . . . . . . . . . . . 91-95

Slices, Desserts and Pastries . . . . . . . . . . . . . . . . . . . . 96-101

Micro-Made Extras . . . . . . . . . . . . . . . . . . . . . . . . . . . 102-104

Precautions to be taken when using Microwave Ovens for Heating foodstuffs

INSPECTION FOR DAMAGE

A microwave oven should only be used if an inspection confirms all of the following conditions:

1. The grille is not damaged or broken.

2. The door fits squarely and securely and opens and closes smoothly.

3. The door hinges are in good condition.

4. The metal plates of a metal seal on the door are neither buckled nor deformed.

5. The door seals are neither covered with food nor have large burn marks.

PRECAUTIONS

Microwave radiation from microwave ovens can cause harmful effects if the following precautions are not taken:

1. Never tamper with or deactivate the interlocking devices on the door.

2. Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating.

3. Never place saucepan's, unopened cans or other heavy metal objects in the oven.

4. Do not let other metallic articles, e.g. fast food foil containers, touch the side of the oven.

5. Clean the oven cavity, the door and the seals with water and a mild detergent at regular intervals. Never use any form of abrasive cleaner that may scratch or scour surfaces around the door.

6. Always use the oven with the trays or cookware recommended by the manufacturer.

7. Never operate the oven without a load (i.e. an absorbing material such as food or water) in the oven cavity unless specifically allowed in the manufacturer’s literature.

8. For horizontally hinged doors, never rest heavy objects such as food containers on the door while it is open.

9. Do not place sealed containers in microwave ovens. Baby bottles fitted with a screw cap or a teat are considered to be sealed containers.

10.The appliance is not intended for use by young children or infirm persons without supervision.

11.Young children should be supervised to ensure that they do not play with the appliance.

PRACTICAL HINTS

1. Before using CONVECTION, COMBINATION or GRILL function for the first time, wipe excessive oil off in oven cavity and operate the oven without food on Convection 250°C for 5 minutes. This will allow the oil that is used for protection to be burned off.

2. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during CONVECTION, COMBINATION and GRILL. Use care when opening or closing door and when inserting or removing food and accessories.

Important safety instructions

Please read carefully and keep for future reference

WE CERTIFY THAT THIS MICROWAVE OVEN HAS BEEN INSPECTED AND COMPLIES WITH THE REQUIREMENTS OF REGULATION 3, SUBCLAUSE(2),OF THE MICROWAVE OVENS REGULATIONS 1982. MATSUSHITA ELECTRIC INDUSTRIAL CO., LTD.

(This statement applicable only to New Zealand.)

WARNING

a) The door seals and door seal areas should be cleaned with a

damp cloth. The appliance should be inspected for damage to the door seals and door seal areas and if these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer.

b) It is dangerous for anyone other than a qualified service

technician trained by the manufacturer to perform repair service.

c) If the supply cord of this appliance is damaged, it must be

replaced with a special cord available only from the manufacturer.

d) Before use, the user should check that utensils are suitable

for use in microwave ovens.

e) Liquids or other foods must not be heated in sealed

containers since they are liable to explode.

f) Only allow children to use the oven without supervision when

adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

g) Accessory parts may become hot when the

CONVECTION/COMBINATION/GRILL is in use. Children should be kept away.

Before Operation

Important Instructions

WARNING - To reduce the risk of burns, electric shock, fire, injury

to persons or excessive microwave energy:

1. Read all instructions before using microwave oven.

2. Some products such as whole eggs and sealed containers -

(for example, closed glass jars and sealed baby bottles with a teat) - may explode and should not be heated in a microwave oven.

3. Use this microwave oven only for its intended use as described in this manual.

4. As with any appliance, close supervision is necessary when used by children.

5. Do not operate this microwave oven, if it is not working properly, or if it has been damaged or dropped.

6. Do not store or use this appliance outdoors.

7. Do not immerse cord or plug in water.

8. Keep cord away from heated surfaces.

9. Do not let cord hang over edge of table or counter.

10.To reduce the risk of fire in the oven cavity: a) Do not overcook food. Carefully attend microwave oven if

paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking.

b) Remove wire twist-ties from bags before placing bag in

oven.

c) If materials inside the oven should ignite, keep oven door

closed, turn oven off at the wall switch, or shut off power at the fuse or circuit breaker panel.

11.Do not remove outer panel from oven.

Earthing Instructions

This microwave oven must be earthed. In the event of an electrical short circuit, earthing reduces the risk of electric shock by providing an escape wire for the electric current. This microwave oven is equipped with a cord having an earthing wire with an earthing plug. The plug must be plugged into an outlet that is properly installed and earthed. WARNING - Improper use of the earthing plug can result in a risk of electric shock.

Placement of Oven

1. The oven must be placed on a flat, stable surface more than 85 cm above the floor. The appliance must be positioned so that the plug is accessible. For correct operation, the oven must have sufficient air flow. Allow 15 cm of space on the top

of the oven, 10 cm at back and 5 cm on both sides. If one side of the oven is placed flush to a wall, the other side or top must not be blocked.

a) Do not block air vents. If they are blocked during operation,

the oven may overheat. If the oven overheats, a thermal safety device will turn the oven off. The oven will remain inoperable until it has cooled.

b) Do not place oven near a hot or damp surface such as a

gas stove, electric range or sink etc.

c) Do not operate oven when room humidity is too high.

2. The surfaces of top, back and left side of the oven become hot during operation. Do not allow the mains cable to come in contact with the surface of the oven.

3. This oven was manufactured for household use only.

4. This oven may be built into a wall cabinet, if desired. This microwave oven is designed and approved for use only with a genuine Panasonic trim kit for Model number listed in the operating instructions (page 105). Installation with any other trim kit may void the warranty.

Circuit

Your microwave oven should be operated on a separate 10 A circuit from other appliances. Failure to do this may cause the power board fuse to blow, and/or food to cook slower. Do not insert higher value fuse in the power board.

Fan Motor Operation

After using the oven, the fan may rotate to cool the electric components. This is perfectly normal, and you can take food out of the oven while the fan operates.

Installation and Earthing Instructions

General Use

1. Only use utensils that are suitable for use in microwave ovens.

2. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy.

3. If smoke is observed, press STOP/CANCEL pad and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or circuit breaker panel.

4. Do not dry clothes, newspapers or other materials in the oven. They may catch on fire.

5. Do not use recycled paper products, unless the paper product is labelled as safe for microwave oven use. Recycled paper products may contain impurities which may cause sparks and/or fires when used.

6. Do not use newspapers or paper bags for cooking.

7. Do not hit or strike control panel. Damage to controls may occur.

8. POT HOLDERS may be needed as heat from food is transferred to the cooking container and from the container to turntable. The turntable can be very hot after removing the cooking container from the oven.

9. Do not store flammable materials next to, on top of, or in the oven. It could be a fire hazard.

10.Do not cook food directly on the turntable unless indicated in recipes. (Food should be placed in a suitable cooking utensil.)

. Do NOT use this oven to heat chemicals or other non-food

products. Do NOT clean this oven with any product that is labelled as containing corrosive chemicals. The heating of corrosive

chemicals in this oven may cause microwave radiation leaks.

12.When using the COMBINATION mode, never place any aluminum or metal container directly on the wire rack. Always insert a heatproof, glass plate, dish or metal tray between the wire rack and the aluminum container. This will prevent sparking that may damage the oven.

13.Do not to use the wire rack when cooking in the MICROWAVE mode only.

14.If the turntable is hot, allow to cool before cleaning or placing in water.

.Look at the oven from time to time when the food is being heated

or cooked in disposable containers of plastic, paper or other combustible materials, as these types of containers may ignite if overheated.

Food

1. Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In

addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume.

2. Do not attempt to deep fat fry in your microwave oven.

3. Do not boil eggs in their shell and whole hard - boiled eggs. (unless otherwise stated in recipes.) Pressure will build up and the eggs will explode.

4. Potatoes, apples, egg yolks, tomatoes, whole squash and sausages are examples of foods with non porous skins. This type of food must be pierced before cooking, to prevent bursting.

5. When heating liquids, e.g. soup, sauces and beverages in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. This could result in a sudden boil over of the hot liquid. To prevent this possibility the following steps should be taken: a) Avoid using straight-sided containers with narrow necks. b) Do not overheat. c) Stir the liquid before placing the container in the oven and again

halfway through cooking time.

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

again before carefully removing the container.

6. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN

THE MICROWAVE OVEN. To check the degree of cooking of roasts and poultry use a MICROWAVE THERMOMETER. Alternatively, a conventional meat

thermometer may be used after the food is removed from the oven. If undercooked, return meat or poultry to the oven and cook for a few more minutes at the recommended power level. It is important to ensure that meat and poultry are thoroughly cooked.

7. COOKING TIMES given in the cookbook section are APPROXIMATE. Factors that may affect cooking time are preferred degree of moisture content, starting temperature, altitude, volume, size, shape of food and utensils used. As you become familiar with the oven, you will be able to adjust for these factors.

8. It is better to UNDERCOOK RATHER THAN OVERCOOK foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times recommended.

9. Extreme care should be taken when cooking popcorn. Cook for minimum time as recommended by manufacturer. Use the directions suitable for the wattage of your oven. NEVER leave oven unattended when popping popcorn.

.Take care when heating food in foil trays. Trays should be no

deeper than 2 cm and should not touch the sides of the oven walls. If you are unsure of the heating time, do not leave the oven unattended.

General Instructions

Before Operation

Microwaves are a form of high frequency radio waves similar to those used by a radio, including AM, FM and CB. Electricity is converted into microwave energy by the magnetron tube (which is the heart of the microwave oven). From the magnetron tube, microwave energy is transmitted to the oven cavity. The microwaves are converted to heat in the food. The microwaves enter from the outside of the food and travel through the food. Continued cooking to the centre occurs by conduction.

Although pacemakers used to be affected by microwaves (as well as by other radio waves), they are now shielded and are not bothered by these interferences. This allows people with pacemakers to sit calmly by their radio or television and cook with microwave ovens. When the microwaves come in contact with a substance, any one or a combination of three things may occur. They can be:

1. REFLECTED

2. TRANSMITTED

3. ABSORBED

Reflection

Metal substances REFLECT microwave energy because there is no absorption and there is no heating. This is why the oven interior is either stainless steel or paint-coated steel. This ensures that the microwaves are kept inside the cavity and evenly distributed throughout the food with the help of the turntable.

Transmission

Such substances as paper, glass and plastic TRANSMIT microwave energy and do not become hot except from food. Because these substances do not reflect or absorb microwave energy, they are ideal materials for microwave cooking containers.

Absorption

Food contains moisture and will ABSORB microwave energy, which causes the moisture molecules within the food to vibrate at an incredible rate (2,450,000,000 times per second). Friction, created by vibration, produces heat energy which is conducted throughout the food.

Microwaves and How They Work

Cookware and Utensil Guide

It is important to use correct containers when cooking in a microwave oven. The following will help you to make the right selection.

How to Test a Container for Safe Microwave Oven Use

Fill a 1-cup glass measure with water and place it in the microwave oven along with the container to be tested; heat one minute on HIGH. If the container is microwave oven safe, it should remain comfortably cool and the water should be hot. If the container becomes very hot, it has absorbed some microwave energy and should not be used. This test cannot be used for plastic containers.

Paper Products and Freezer Wrap

Waxed paper, paper plates, cups and napkins should not be used for heating or cooking food by Convection, Combination and Grill. Freezer wrap should not be used as it is not heat resistant and may melt. Paper towels, greaseproof paper and bake paper may be safely used for short periods of time for covering or lining.

Glass, Ceramic and China

Heat-Resistant glass cookware is invaluable in microwave

cooking. Many of these items are readily available in most homes: glass jugs, mixing bowls, loaf dishes, covered casseroles, oblong baking dishes, pie plates and round or square cake dishes. Examples of this type of cookware are Pyrex® and Corningware®.

Dinnerware can be used for microwave heating. Many brands of dinnerware are microwave safe. Check the care information for reference to microwave use for dinnerware and serving pieces. If dinnerware is marked ovenproof, it frequently is safe to use in the microwave oven. However, to be sure, check by conducting a microwave dish test.

Several types of glassware and dinnerware are not recommended for use in the Microwave Oven. Do not use dishes with metallic trim or containers with metal parts. Do not use cups or mugs with glued on handles, as they may fall off with continued heating. Do not use delicate glassware. Although the glassware may be transparent to microwave energy the heat from the food may cause the glassware to crack.

Cookware and Utensil Guide

Plastics

Plastic dishes, cups and some freezer containers should be

used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and scorch. The majority of plastic dishes, even those designed for use in the microwave oven, are not suitable for cooking foods with high fat or sugar content, or for lengthy cooking time. Most microwave plastic dishes should not be used for longer than 3 to 5 minutes on HIGH power. These dishes, although not suitable for extended cooking, may be successfully used for defrosting or for use on lower power levels. Cooking Bags designed to withstand boiling, freezing, or conventional heating are microwave safe. Prepare bags according to manufacturers' directions. When cooking by microwave, DO NOT use wire twist-ties to close bag. They can act as an antenna and cause arcing (sparks). DO NOT COOK IN PLASTIC FOOD STORAGE BAGS. Plastic Wrap such as GLAD WRAP® can be used to cover dishes in most recipes. Over an extended heating time, some disfiguration of the wrap may occur. When removing plastic wrap "covers" as well as any glass lid, be careful to remove it away from you to avoid steam burns. After completion of cooking loosen plastic but let dish stand covered.

Metal

Metal cookware or utensils, and those with metallic trim, should NOT be used on microwave. Since microwave energy is reflected by metal, foods in metal containers will not cook evenly. There is also the possibility of "arcing". Although metal utensils must be avoided in microwave cooking, some metal can be helpful when used correctly. Aluminium foil can be used safely, if certain guidelines are followed, to prevent overcooking. Small pieces of foil are used to cover areas such as chicken wings, tips of roasts, or other thin parts that cook before the rest of the recipe is finished. Make sure foil is attached securely and doesn't touch sides of oven; otherwise arcing may occur.

Foil lined containers, either cardboard or plastic, should NOT be used in the microwave oven as arcing could occur. Metal twist-ties, either paper or plastic coated, should NOT be used on Microwave or Combination. Frozen dinner trays can be used on Microwave if the container is no deeper than 2 cm and is filled with food. They may be used on Convection. Metal skewers can not be used on Microwave as arcing may occur. Wooden skewers are readily available and give the same result.

Shells: Scalloped baking shells are best used during reheating and for short periods of cooking time only. Thermometers are available for use in microwave ovens. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven or on Combination.

Jars and Bottles

Jars and Bottles can be used to warm food to serving temperature, if the lid is removed first. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking.

Straw, Wicker, and Wood

Straw and wicker baskets may be used in the microwave oven for a short period of time to warm rolls or bread. Large wooden utensils, such as bowls or cutting boards should NOT be used for prolonged heating as the microwave energy may cause the wood to become dry and brittle.

Before Operation

Cookware and Utensil Guide

* Check manufacturers’ recommendation, must withstand heat. ** Follow recipe instructions. NOTE: See page 11 for accessories included.

Aluminium foil Brown paper bags Dinnerware

oven/microwave safe non-oven, microwave safe

Disposable

paperboard containers

Glassware

oven glassware & ceramic

non heat resistant Metal cookware Metal twist-ties Oven cooking bag Paper towels and napkins Plastic defrosting rack Plastic dishes

microwave safe

non microwave safe Plastic wrap Straw, wicker, wood Thermometers

microwave safe

conventional Waxed paper

Microwave

for shielding

yes yes

yes*

yes

no no

no yes yes yes

yes

no yes

yes

no yes

Grill

yes

no yes yes

no yes

Convection

yes

yes*(up to 220˚C)

yes

no yes yes

yes*

no yes

Combination

for shielding

yes

yes*(up to 220˚C)

yes

yes**

yes

no no

Glass Turntable

1. Do not operate the oven without Roller Ring and Glass Turntable in place.

2. Only use Glass Turntable specifically designed for this oven. Do not substitute any other Glass Tray.

3. If Glass Turntable is hot, allow to cool before cleaning or placing in water.

4. Do not cook directly on Glass Turntable unless otherwise indicated. Always place food in a microwave-safe dish, or on a rack set in a microwave-safe dish.

5. If food or utensils on Glass Turntable touches the oven walls, causing the turntable to stop moving, the turntable will automatically rotate in the opposite direction. This is normal.

6. Glass Turntable can rotate in either direction.

Door Safety Lock System

Roller Ring

1. Roller Ring and oven floor should be cleaned frequently to prevent from excessive noise.

2. Roller Ring must always be used together with glass turntable for cooking.

Identification Plate

The oven model number and serial number are recorded here.

Door Release Button

Press to open the door. Opening the door during cooking will stop the cooking process without cancelling the programme. Cooking resumes as soon as the door is closed and Start Pad is pressed. The oven light will stay on or turn on whenever the door is opened. It is quite safe to open the door at any time during a cooking program and there is no risk of microwave exposure.

Control Panel

Oven Air Vents

2 Level Cooking Support Guides

Oven Window

External Air Vents

Feature Diagram

Maintenance

Care & Cleaning of your Microwave Oven

Roller Ring and oven cavity floor:

Wipe the bottom surface of the oven with mild detergent water or window cleaner and dry. Roller Ring may be washed in mild soapy water or dishwasher. These areas should be kept clean to avoid excessive noise and scratching.

Oven Door:

Wipe with a soft cloth when steam accumulates inside or around the outside of the oven door. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or of microwave leakage.

Inside of the oven:

Wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. The use of harsh detergent or abrasives is not recommended.

Glass Tray:

Remove and wash in warm soapy water or in a dishwasher, if grease accumulates, clean with a nonabrasive nylon mesh scouring pad and non-abrasive cleanser.

Outside oven surfaces and back vents.

Clean with a damp cloth. To prevent damage to the operating parts inside the oven, water should not be allowed to seep into ventilation openings.

Control Panel:

• If it becomes wet, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on the Control panel.

BEFORE CLEANING:

Remove plug from outlet. If impossible, leave oven door open to prevent oven from accidentally turning on.

AFTER CLEANING:

Be sure to replace the Roller Ring and Glass Turntable in the proper position and press Stop/Cancel Pad to clear the Display Window.

The grill in the oven has a self-clean catalytic lining. It is therefore not necessary to clean the radiant grill element or above the grill in the roof of the oven.

After using CONVECTION, GRILL or COMBINATION cooking the enamel walls of the oven should be cleaned with a soft cloth squeezed in soapy water. Particular care should be taken to keep the window area clean particularly after cooking by CONVECTION, GRILL or COMBINATION. Stubborn spots inside the oven can be removed by using a small amount of branded conventional oven-cleaner sprayed onto a soft damp cloth. Wipe onto problem spots, leave for recommended time and then wipe off. Avoid the microwave feed guide area, the roof of the oven, and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.

When GRILLING or cooking by COMBINATION or CONVECTION some foods may splatter grease onto the enamel oven walls. If the oven is not cleaned to eliminate this grease it can accumulate and cause the oven to ‘SMOKE’ during use. These marks will be more difficult to clean later.

AUTO/

min10sec

min

1 h

more less

Micro Power

Grill 1-2-3

Convection

Conv.+ Grill

Combination

Fish/

Rice

Reheat/

Froz. Reheat

Pastry/

Cake

Pasta Bake/

Froz. Pizza

Beef & Lamb/

Casserole

Chicken/

Chicken pcs.

Veg./

Root Veg.

Turbo Defrost

Potato Bake/

Roast Veg.

Timer

AUTO

SENSOR

Clock

Stop/Cancel Start

Prompters:

When a pad is pressed, a beep sound is heard and the corresponding letter or word(s) appear and roll across the screen. If a pad is pressed and no beep is heard, the unit does not or cannot accept the instruction. As each pad is pressed the corresponding word(s) roll across the screen. Words will automatically appear to prompt user to perform the next step. It is not necessary to wait for the words to appear before pressing pads for the next step. A two beep sound is heard between stages. At the end of any complete program, the oven will beep five times.

*The design of your control panel may vary from the panel displayed (depending on colour), but the words on the pads will be the same.

(1) Display Window (2) Time Pads (3) Micro Power pad

(☛ page 15)

(4) Grill pad

(☛ page 18)

(5) Convection pad

(☛ page 19)

(6) Convection Grill Pad

(☛ page 21)

(7) Combination pad

(☛ page 22)

(8) Turbo Defrost pad

(☛ page 16) (9) More/Less/Weight Selection Control Pads (10) Clock pad

(☛ page 14) (11) Timer pad

(☛ page 35) (12) Auto Sensor Microwave Program Pads

(☛ page 29) (13) Auto Sensor Combination Program Pads

(☛ page 29 - 31) (14) Auto Weight Combination Program Pads

(☛ page 32 - 34) (15) Start pad

One tap allows oven to begin functioning. If door is opened or

STOP/CANCEL pad is tapped once during oven operation, START

pad must again be pressed to restart oven.

(16) Stop/Cancel pad

Before cooking: One tap clears your instructions.

During cooking: One tap temporarily stops the cooking process.

Another tap cancels all your instructions and time of day appears

in display window.

(1)

(2)

(3)

(4)

(5)

(7)

(11)

(8)

(16)

(10)

(12)

(13)

(14)

(15)

(9)

Feature Diagram - Control Panel

(6)

Before Operation

Microwave yes no no no no no Grill yes yes yes yes yes yes Convection yes yes yes yes yes yes

Grill Convection yes yes yes yes yes yes

Combination yes yes yes yes yes no

Oven Accessories

Cooking Modes: Heating Source

Microwave

Grill

Convection

Grill Convection

Grill + Microwave

Convection + Microwave

Grill + Convection + Microwave

Combination

Microwave

Heater

The diagrams shown below are examples of the accessories. It may vary depending on recipe/dish used.

Glass Turntable

+ Roller ring

High Rack low Rack

Metal Splatter

Tray

Metal Tray

Enamel Shelf

Let’s Start to Use Your Oven!

1 Plug in

Plug into a 10 amp fused electrical socket. You will be reminded to read your operating instructions.

2 Press Clock Pad

Set clock as a 12hr clock. Set time using time pads. Press clock pad again. (See page 14 for details).

Press Convection Pad

(This procedure is to burn off the oil used for rust protection in the oven.) Keep pressing this pad until 250C is in the display window. Remove all accessories from the oven.

4 Press Time Pad

Press 1 min pad until 5 minutes is displayed in the window.

5 Press Start Pad

The time will be displayed in the window and count down. The oven will beep at the end of the program. The oven is now ready to use. Caution: Grill elements and oven will be hot.

Demonstration Mode

This is to enable you to experiment setting various programs. (The letter D will always appear in the display window. This is to confirm that there is no microwave power produced and it is safe to use the oven without any food). To select this mode press the clock pad three times. “Demo mode press any key” will appear. To cancel press the clock pad a further three times.

Child Lock

To operate the child lock facility press the Start pad three times, this will deactivate the microwave. “Lock” will appear in the display and none of the controls will operate. The door, however, will still open. To clear child lock facility press Stop/Cancel three times.

* The design of your control panel may vary from the panel displayed (depending on colour and shape of pads or buttons), but the words relating to the pads will be the same, and function in the same way.

AUTO/

min10sec

min

1 h

more less

Micro Power

Grill 1-2-3

Convection

Conv.+ Grill

Combination

Fish/

Rice

Reheat/

Froz. Reheat

Pastry/

Cake

Pasta Bake/

Froz. Pizza

Beef & Lamb/

Casserole

Chicken/

Chicken pcs.

Veg./

Root Veg.

Turbo Defrost

Potato Bake/

Roast Veg.

Timer

AUTO

SENSOR

Clock

Stop/Cancel Start

Operation & Hints

Quick Guide to Operation

Feature How to Operate

To Set Clock

(☛ page 14)

To Use

Child Safety Lock

(☛ page 14)

To Use Micro Power

and Time Setting

(☛ page 15)

To Cook on Grill

(☛ page 18)

To Cook on Convection

(☛ page 19)

To Cook using

Convection + Grill

(☛ page 21)

To Cook by Combination

(☛ page 22-28)

To Reheat/cook using “Auto Sensor” pads

(☛ page 29-31)

To Cook using “Auto Weight” pads

(☛ page 32 - 34)

To Set

Stand Time

(☛ page 35)

Clock

min10sec

min1h

Enter time of day. (Max 12:59)

To Set:

Display

To Cancel:

Display

Start

Stop/Cancel

3 x press 3 x press

Micro Power

min10sec

min1h

Start

Grill 1-2-3

Start

For preheating:

For

Cooking:

min10sec

min1h

Start

After Preheating Place food in the oven.

Convection

Start

min10sec

min1h

Start

After Preheating Place food in the oven.

For

Cooking:

For preheating:

Grill 1-2-3

Start

min10sec

min1h

Start

Conv.+ Grill

min10sec

min1h

Start

Combination

Micro Power

Grill 1-2-3

Convection

Conv.+ Grill

Reheat/

Froz. Reheat

eg.

Start

Chicken/

Chicken pcs.

eg.

Start

Set Desired Cooking Programme.

Timer

min10sec

min1h

Start

more less

To Set Clock

You can use the oven without setting the clock.

Clock

min10sec

min

1 h

Clock

Display

● Press. ● Enter time of day

using the Time Pads.

NOTES:

1. To reset time of day, repeat the steps as above.

2. The clock will keep time of day as long as the oven is plugged in and electricity is supplied.

3. Max time available is 12:59. Clock is 12 hour only.

● Press.

Operation guide on the Screen

To assist you in programming your oven, the following operation will appear on the screen. When you become familiar with your oven, the operation guide can be turned off.

To turn off:

Display

Timer

● Press 3 times

Display

Colon or time of day appears on the screen.

To turn on:

To Use Child Safety Lock

Start

Colon or time of day is displayed.

● Press 3 times.

To Set:

Display

Stop/Cancel

Colon or time of day will reappear.

● Press 3 times.

To Cancel:

Display

This feature allows you to prevent operation of the oven; however, the door will open. You can set Child Lock when colon or time of day is displayed.

Operation & Hints

Use of Accessory:

1 Select

Micro Power

3 Press

☛ Cooking will start.

The time in the display window will count down.

Micro Power:

You can select different power levels for cooking foods at different speeds, refer to the chart below.

Glass Turntable

2 Set Cooking

Time

HIGH up to 30 minutes Others up to 99 min. 90 sec.

Time can be entered 10 second intervals up to 5 mins then 1 min intervals.

* Refer to page 16.

Microwave Cooking

Power Level Power

No. of Taps

Example of Use

HIGH 1000 W 1 Boil water, cook fresh fruit, vegetables, rice and pasta. Reheat soups, stews and

casseroles. DEFROST* 270 W 2 Thaw foods. MED HIGH 600 W 3 Cook poultry, meat, cakes and desserts. Heat milk. MEDIUM 440 W 4 Cook pot roasts, casseroles and meatloaves, melt chocolate. Cook eggs and cheese.

Cook fish. MED LOW 250 W 5 Simmer soups, stews and casseroles (less tender cuts.) Soften butter and cream cheese.

LOW 100 W 6 Keep cooked foods warm, simmer slowly.

Micro Power

min10sec

min

1 h

Start

NOTE:

1. For 2 or 3 stage cooking, before pressing Start Pad, repeat setting the Microwave power level and cooking time. e.g. Casserole:

Stage 1: Bring to boil 10 mins on High. Stage 2: Simmer 60 mins on M. Low. Stage 3: Keep Warm 10 mins on Low.

2. Stand time can be programmed after the Microwave power and time setting.

3. You can add to the cooking time during cooking, if required. Press 1 min pad to increase the cooking time. Time can be added in 1 minute increments up to maximum time available.

CAUTION: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

Defrosting

3Press

☛ Defrosting time appears in the

display window and begins to count down.

Use of Accessory:

Glass Turntable

1Press

2 Set Weight

☛ up to 3 kg. Weight can be entered in

10 g intervals. The shape and size of the food will determine the maximum weight the oven can accommodate.

Turbo Defrost

more less

Start

Preparation for Freezing:

1. Heavy-duty plastic wraps and bags, and freezer wraps are suitable.

2. Freeze meat, poultry and fish in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them.

3. Remove all air and seal securely.

4. Label package with type and cut of meat, date and weight.

5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer maintained at -18°C or lower).

Defrosting Technique:

1. Remove from wrapper and set on a roasting rack in a dish on Glass Turntable.

2. On Turbo Defrost, the oven will beep during defrosting. At the beep: Turn over all meat, poultry, fish and shellfish. Break apart stewing meat, chicken pieces and minced meat. Separate chops and hamburger patties. Remove defrosted minced meat, stewing meat, poultry pieces or prawns etc. Shield thin ends, fat bones of roasts or poultry legs and wings with foil.

3. After defrosting: Large roasts may still be icy in the centre. Allow to stand for up to 1 hour in refrigerator to completely defrost.

Micro Power

min10sec

min

1 h

Start

To Defrost by Micro Power

1 Press Twice

2 Set Time

☛ Refer to defrost chart on page 17.

3 Press to

start

To Defrost by Turbo Defrost

This feature allows you to defrost meat, poultry and seafood by weight.

Operation & Hints

POULTRY

Chicken

whole pieces

fillets Duck Turkey

FISH & SHELLFISH

Fish fillets Whole fish Crab meat Lobster tails Sea scallops Green prawns

10 - 13

8-11

8-10 10 - 12 10 - 13

Turn poultry over two to four times during defrosting. Halfway through the defrost cycle shield end of drumstick, wings, breast bones, and ends of poultry with foil.

Break apart chicken pieces and remove small pieces such as wings, that may defrost before larger pieces.

Rinse poultry under cold water to remove ice crystals. Allow to stand for 5 to 10 minutes before cooking.

MEAT

Beef

minced beef roast: topside

beef tenderloin chuck or rump

sirloin, rolled steak miscellaneous

Pork/Lamb

roast chops ribs

Food Approx. Time Instruction

per 500 g

8-11 12 - 15 12 - 15 10 - 13

11 - 14

8-10

8-12

10 - 13

8-11

8-12

Turn meat over two or three times during defrosting.

Halfway through the defrost cycle break apart minced beef, separate chops and remove meat that is defrosted.

Shield edges and unevenly shaped ends of roasts halfway through the defrost cycle.

Large roasts may still be icy in the centre. Allow to stand.

8-11

9-12

8-10

6-7

Halfway through the defrost cycle, turn whole fish or blocks of fillets over. Also, break apart prawns or scallops. Remove any pieces that are defrosted.

Allow to stand 5 to 10 minutes before cooking.

Defrosting by Micro Power

Defrosting Chart (by setting micro power and time)

Use of Accessory:

1 Select

Grill Power

Grill 1 (High) or Grill 2 (Medium) or Grill 3 (Low).

2 Press

☛ The oven begins to

preheat. Do not open the door during preheating.

Place the food on grill rack. At the completion of preheating, 3 beeps will be heard and “P” will blink in the display.

NOTE:

1.Place Metal grill rack correctly in the oven before preheating.

2.If the oven door is not opened after the completion of preheating, the oven will maintain the selected Grill Power for 30 minutes. After 30 minutes, the oven will shut off automatically and revert to the time of day.

3.If preheating is not required for the food you are cooking, eliminate step 2.

Metal Tray on Glass Turntable

High Rack

There are three Grill settings available. Grill 1(High) is ideal for grilling meat, chicken and fish fillets. Grill 2 (medium) and Grill 3 (Low) are ideal for grilling whole fish and browning cheese and egg dishes.

Place Metal Tray under the rack to catch any excess fat or meat juices.

3 Set Time

(up to 99 mins. 90 secs.) Time can be entered in 10 second intervals. 1 h pad is inoperable.

4 Press

☛ Cooking will start.

To Cook on Grill

Grill 1-2-3

Start

min10sec

min

1 h

Start

CAUTIONS: The oven will automatically work on HIGH microwave power if cooking time is entered without the Grill level previously being selected.

THE GRILL ACCESSORY AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.

Metal Tray on Glass Turntable

Low Rack

Operation & Hints

1 Press Convection pad

Set the desired temperature

2 Press Start

☛ The oven begins to preheat. Do not open the door during preheating.

After preheating 3 beeps will be heard and “P” will blink in the display.

Place the food in the oven

4 *Set Cooking Time

(up to 9 hours and 99 minutes)

5 Press Start

Use of Accessory: 1 level cooking or

NOTE:

1. Place Metal Tray on Glass Turntable correctly in the oven before preheating (if using low or high wire racks).

2. If the oven door is not opened after the completion of preheating, the oven will maintain the selected temperature for 30 minutes. After 30 minutes,

the oven will shut off automatically and revert to the time of day.

3. If preheating is not required for the food you are cooking, eliminate step 2.

4. When selected cooking time is less than one hour, the time counts down by minutes and seconds.

5. When selected cooking time is more than one hour, the time counts down by hours and minutes until only “1H 00 (1 hour)” remains. The display then

counts down by minutes and seconds.

Use of Accessory: 2 level cooking

e.g.

Time can be entered 1 min intervals. 10 sec. pad is inoperable.

☛ Cooking will start.

To Cook on Convection

1 Level Convection:

Just like a conventional oven, the convection oven has a heating element to give the dry heating needed to produce crisp, browned exteriors. Convection cooking has the addition of a fan to produce conventional results with a slightly reduced cooking time. Convection cooking temperatures start at 150°C, then count up in 10°C increments to 250°C then 40°C, 100°C, 110°C etc. Most conventional recipes will be suitable for use. Follow the minimum suggested cooking times and add additional time if required. Convection recipes are also available throughout the recipe section.

2 Level Convection:

2 Level Convection is available for when you wish to cook a larger quantity of food. The entire oven cavity may then be utilised. Use both the shelves supplied. When cooking with one or both of the shelves, remove all other accessories (glass turntable, roller ring, metal tray). Ensure that the shelves are inserted correctly and are secure before use.

Convection

Start

min10sec

min

1 h

Start

Glass Turntable

Low Rack

Black Metal Tray

TEMP °C USE TEMP °C USE

40°C Proving Bread

180°C Souffle, Sponge Sandwich

100°C Pavlova

110°C Meringues 190°C

Lemon Meringue Pie, Mince Pies, Stuffed Chicken, Roulades

120°C Slow dying Herbs

200°C 210°C 220°C

Choux Pastry, Scones, Bread, Sausage Rolls, Vol-a-Vents, Roast Potatoes

130°C Large Rich Fruit Cakes

140°C 150°C

To start Rich Fruit Cakes (then reduce)

160°C 170°C

Gingerbread, Biscuits, Shortbread, Small Tarts

230°C 240°C 250°C

Biscuits

For best results always place food in a preheated oven. Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at 150°C and count up in 10°C stages to 250°C, then back to 40°C, then 100°C and 110°C etc. Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.

CAUTIONS: The oven will automatically work on HIGH Microwave Power if cooking time is entered without the oven temperature previously being selected.

THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.

Guideline to Oven Temperatures

Operation & Hints

To Cook on Convection + Grill.

Conv. + Grill cooking gives food extra crispness and colour, when reheating or cooking food. As the grill and the convection work simultaneously, Conv. + Grill can often reduce traditional cooking times.

1 Press Conv. +

Grill

☛ Select the oven temperature. The

oven starts at 150°C and then for each press the temperature will count up in 10°C stages to 200°C, then to 100°C, 110°C etc.

5 Press

Start

☛ Cooking will start.

4 Set Cooking Time

☛ Press Time pads to enter cooking time. Maximum time is 9 hours and 99 minutes. The 10 sec. pad is inoperable.

3 Press Start

to preheat

☛ P will appear in the

display window. When the oven is preheated the oven will beep and “P” will flash. Then open the door and put food inside.

2 Select the

Grill Power

☛ Grill 1 (HIGH)

Grill 2 (Medium) Grill 3 (Low)

Conv.+ Grill

Grill 1-2-3

Start

min10sec

min

1 h

Start

NOTE:

1. Always place food in a preheated oen.

2. Food is cooked uncovered.

3. The accessories and the surrounding area will get very hot. Use oven gloves.

Use of accessory:

When using Conv. Grill the Glass Turntable should be in position and must have the Metal Tray placed on top. Or the enamel shelf can be used, on the lower level when cooking larger quantities of food.

Metal Tray on Glass Turntable

High Rack

Metal Tray on Glass Turntable

Low Rack

To Cook on Combination:

1 Press

combination pad

5 Press

Start pad

4 Set Cooking

time

3 Select

microwave power

☛ Options available

depend on first cooking mode selected

2 Select first

cooking mode

Combination

Micro Power

min10sec

min

1 h

Start

There are three methods of cooking

1. Convection and Microwave

2. Grill and Microwave

3. Convection and Grill and Microwave

Combination cooking is ideal for several different foods. Microwave power cooks the food quickly, while the convection, grill or both browns the food.

Grill 1-2-3

Convection

Conv.+ Grill

Start

4 Press if

preheating*

* NOTE:

When placing food in the oven after preheating, just open the door using the Door Release Pad, because if STOP/CANCEL Pad is pressed the program may be cancelled. Then, if the time was entered, the oven would revert to cooking on microwave only.

CAUTIONS: The oven will automatically work on HIGH microwave power if a cooking time is entered

without the power level previously being selected. Take care to use oven gloves when removing dishes from the oven - especially when turning

or stirring foods as the oven walls and roof will be very hot.

Operation & Hints

Combination cooking is ideal for roasting meats, poultry and cooking cakes, pastries and slices. Combination cooking automatically alternates between Convection and Microwave heating.

The advantage of Combination cooking is that it gives you the browning of Convection and often shortens the conventional cooking time. Time is also reduced as preheating is not required.

To calculate cooking time start by cooking for approximately

of the conventional cooking time and add additional time If required. For examples of recipes and cooking times, consult recipes in the recipe section.

When cooking by Combination, place dishes to be cooked on the Glass Turntable or Metal Tray. When roasting meat, the roasts may be placed directly on Low Rack.

Ovenproof cookware, including ceramic is suitable for use on Combination cooking. Cakes, slices, desserts etc, may be cooked in metal cookware providing there is suitable quantity of food to be absorbed by the microwave heat. For example, do not place a small amount of food in a large metallic dish as arcing may occur.

Cakes, slices, desserts etc. may be cooked in metal cookware. Do not place a small amount of food in a large metallic dish as arcing may occur.

To Cook on Combination: Convection & Microwave

Use of Accessory:

Glass Turntable + Metal Tray

1 Press combination pad

2 Set the desired convection temperature.

☛ (100°C - 250°C)

Set the desired micowave power

☛ Medium, medium low, low

4 Set Cooking Time

☛ (up to 9 hours and 99 minutes) 10 sec pad is inoperable

5 Press Start

☛ Cooking will start.

Convection

min10sec

min

1 h

Start

Combination

Micro Power

Cakes, slices, desserts etc. may be cooked in metal cookware. Do not place a small amount of food in a large metallic dish as arcing may occur.

NOTE:

1. When selected cooking time is less than one hour, the time counts down by minutes and seconds.

2. When selected cooking time is more than one hour, the time counts down by hours and minutes until only “1H 00 (1 hour)” remains. The display then indicades count down by minutes and seconds.

To Cook on Combination: Convection & Microwave

• Food is usually cooked UNCOVERED.

• After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are

wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

The chart below gives suggestions for Combination programs. For cooking times refer to cooking charts or

a similar recipe in the book. It is not possible to use HIGH or DEFROST Microwave Power in this mode.

GUIDELINES

CAUTION: ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN - ESPECIALLY WHEN TURNING OR

STIRRING FOODS, AS THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

Foods should always be cooked until browned and piping hot.

Press Combination Pad first, then select CONVECTION temperature.

Lastly, select Microwave Power and set cooking time.

Oven Temperature Microwave Power Use

230°C MEDIUM LOW

Frozen Garlic Bread Part-baked Rolls

230°C LOW Sausage Rolls, Apple Pie, Bread & Butter Pudding

220°C MEDIUM LOW Quiche, Frozen Lasagne, Cottage Pie, Fish Pie

190°C MEDIUM LOW Whole Chicken / Turkey

180°C MEDIUM LOW Joints Lamb - Beef

170°C MEDIUM Joints Pork

160°C LOW Cakes, Casseroles

Operation & Hints

To Cook on Combination: Grill and Microwave

This combination mode is suitable for foods that are normally grilled and for reheating small savoury items. Do not use this program with less than 200 g of food. It is necessary to preheat when using this combination mode and food should always be cooked uncovered.

1 Press Combination Pad

2 Select Grill Power

☛ Grill 1 ( high) Grill 2 (medium) Grill 3 (low)

3 Select desired Microwave Power

☛ Medium, medium low, low

4 Press Start to Preheat

☛ “P” will appear in the display window. When grill is preheated “P” will flash and oven will beep. Open the door and place the food into the oven.

5 Set Cooking Time (10 sec pad is inoperable)

Press Start Pad

min10sec

min

1 h

Start

Combination

Micro Power

NOTE:

If you preheat the grill as shown above, the microwave power will not operate until the time pads are entered. After preheating just open the oven door and place food inside. Do not press Stop/cancel pad as you may cancel the program, then if time were entered the oven would revert to cooking on microwave only.

Grill 1-2-3

Start

Use of accessory:

Metal Tray on Glass Turntable

High Rack

To Cook on Combination: Grill and Microwave

• Food is usually cooked UNCOVERED.

• To turn food, press the door release pad, remove the grill accessories, turn the food, return to the oven, close the door and

press Start. The oven will continue to countdown the remaining cooking time.

GUIDELINES

We suggest the following options for this combination mode.

Grill Setting Microwave Power Use

1 LOW Sausages, Frozen Potato Products

2 MEDIUM LOW Crumbed Fish

3 MEDIUM LOW Reheating Snacks

4 LOW Reheating small pastry items

NOTE: Foods should always be cooked until browned and piping hot

CAUTION: ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN - ESPECIALLY WHEN TURNING

OR STIRRING FOODS, AS THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

Operation & Hints

To Cook on Combination: Convection + Grill and Microwave

This combination mode is very useful for foods which require quick browning or crisping. Unsuitable foods are casseroles, meringues, pastries with sweet filling and foods containing whisked eggs.

It is not necessary to preheat when using this combination mode and food should always be cooked uncovered.

1 Press Combination pad 2 Select Conv. + Grill

☛ (150°C - 250°C)

3 Select desired Grill power

☛ Grill 1 (high) Grill 2 (medium) Grill 3 (Low)

4 Select desired Microwave power

☛ Medium, Medium Low, Low

5 Set cooking time

☛ (10 sec. pad is inoperable)

Press Start pad

☛ Cooking will start

min10sec

min

1 h

Start

Combination

Micro Power

Grill 1-2-3

Conv.+ Grill

Use of accessory:

Metal Tray on Glass Turntable

High Rack

Metal Tray on Glass Turntable

Low Rack

To Cook on Combination: Convection + Grill and Microwave

GUIDELINES

We suggest the following options for this combination mode.

Conv. + Grill (oven temp.)

Grill Microwave Power Use

220°C 1 LOW Small items normally grilled

220°C 2 LOW Same as above but denser items

220°C 3 MEDIUM Reheating savoury items

250°C 3 MEDIUM LOW Frozen potato products

230°C 3 LOW Garlic bread, pizza, fruit pies

NOTE: Foods should always be cooked until browned and piping hot

CAUTION: ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN - ESPECIALLY WHEN TURNING

OR STIRRING FOODS, AS THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

THE OVEN WILL AUTOMATICALLY WORK ON HIGH MICROWAVE POWER IF A COOKING TIME IS ENTERED WITHOUT THE POWER LEVEL PREVIOUSLY BEING SELECTED.

Operation & Hints

Auto Sensor Program

These features allow you to cook or reheat foods automatically. There is no need to calculate cooking times or enter the weight of the food. As these programs are pre-programmed, the micro power level and/or combination setting is automatically preset for you. The humidity sensor will automatically calculate the cooking time also. Only foods described on each pad and listed below should be used. Foods should be within the recommended weight range.

Use of Accessory:

Glass turntable For: Reheat, Frozen Reheat Vegetables, Root Vegetables, Fish, Rice.

Low Rack / Metal Tray For: Potato bake, Roast Vegetables

Food Min. Weight Max. Weight

Automatic Sensor (Cooked by microwave)

Reheat Frozen Reheat Vegetables Root Vegetables Fish Rice

200g 200g 200g 200g 250g 100g

1000g 1000g 1000g 1000g 1000g 600g

Automatic Sensor (Cooked by Combination)

Potato Bake Roast Vegetables

500g 500g

1000g 1000g

Glass Turntable

Metal Tray on Glass Turntable

Low Rack

To use Auto Sensor Programmes:

More/Less pads

Preferences for food doneness vary with each individual. After having used Sensor Reheat/Sensor Cook a few times, you may decide you would prefer your food cooked to a different doneness. By using the More/Less pads, the programs can be adjusted to cook food for a longer or shorter time. Press More/Less pads after selecting category and before pressing Start pad.

For best results, follow these recommendations:

1. The Sensor Reheat / Sensor Cook work by detecting the amount of steam generated by the food being cooked. From the generated steam, the oven then calculates the remaining cooking time.

2. When an Auto Program has been selected, the category will appear in the display window.

3. The door should not be opened before the time appears in the display window.

4. When cooking time is longer than 60 minutes, the time will appear in hours and minutes.

5. Do not use plastic dishes with a snap closing lid or a pop top as a secure seal cannot be achieved and inaccurate results may occur.

6. Use glass, pyrex® or corning® ware dishes with fitted lids, or completely and securely cover with plastic wrap for best results.

7. If the oven has been previously used on CONVECTION, COMBINATION or GRILL, and it is too hot to be used on a Sensor Program, a “HOT” will appear in the display window. The cooling fan will operate to cool the oven rapidly. After the “HOT” disappears, the program may be used. If you are in a hurry, cook food manually i.e. select Micro Power Level and cooking time yourself.

8. Auto sensor programs can not work within 3 minutes after plug-in.

9. Before placing food in oven make sure the glass turntable is dry to ensure the best cooking results.

10. Only cook foods within the recommended weight range shown over the page.

1 Select the

desired auto sensor program.

2 Press Start

☛After the burst of steam is

detected by the SENSOR, the remaining cooking time appears in the display and begins to count down.

more less

Reheat/

Froz. Reheat

Start

e.g

Operation & Hints

To Reheat/Cook by Automatic Sensor

1.SENSOR REHEAT (200 g - 1.0 kg)

● All foods must be pre-cooked.

● Foods should be at room or refrigerated temperatures.

● Stirrable foods are recommended.

● Place in a suitably sized dish (approximately 3/

full).

● Dish should be covered with plastic wrap or a fitting lid.

Halfway through cooking the oven will beep and prompt you to ‘STIR’ or ‘REARRANGE’ the foods.

● Stir food after removal from oven.

● Allow 2 to 3 minutes standing time.

● Do not reheat in foil or plastic containers.

2.FROZEN REHEAT (200 g - 1.0 kg)

● Suitable for reheating pre-cooked soups, stews, casseroles,

roast dinners, pasta dishes (except lasagne) and rice dishes from a frozen temperature.

● This setting is not suitable for reheating frozen bread or pastry

products, raw or uncooked foods or beverages.

● Remove convenience foods from foil or plastic packaging and

place in an appropriate sized dish.

● Cover dish with plastic wrap or a lid.

● Halfway through cooking time, the oven will ‘beep’ and prompt

you to “STIR” or “REARRANGE” the foods. At the end of the cooking time, stir and let stand for 3-5 minutes.

3. VEGETABLES (200 g - 1.0 kg)

● Place in a suitably sized dish and cover with plastic wrap or a

fitting lid.

● Larger vegetables should be placed in a single layer in a

shallow dish.

● Add 1 tablespoon to 1/

cup of water if vegetables appear

slightly dehydrated or a softer texture is desired.

● Do not add salt before cooking.

● At the completion of cooking, stir larger quantities and allow to

stand for 2 to 3 minutes.

4. ROOT VEGETABLES (200 g - 1.0 kg)

● Vegetables should be trimmed, prepared and cut into even

sized pieces.

● Add 1 tablespoon to 1/

cup of water if vegetables appear sightly

dehydrated or a softer texture is desired.

● Place in a suitably sized dish and cover dish with plastic wrap

or a fitting lid.

● If desired, butter, herbs, etc. may be added but do not add salt

until the completion of cooking.

● Place prepared fruit to be cooked in an appropriately

sized dish and cover with plastic wrap or a fitting lid.

5. FISH (250 g - 1.0 kg)

● Suitable for cooking whole fish, fish fillets and cutlets.

● Select fish suitable for microwave cooking and place skin side

down in a shallow dish.

● Overlap thin ends of fillets to prevent overcooking.

● Cover dish with plastic wrap or a fitting lid.

● Allow larger quantities of fish to stand for 3 to 5 minutes at the

completion of cooking.

● For dense pieces of fish, slightly extra cooking time should be

allowed by pressing “MORE” pad.

6. RICE (

cup - 3 cup)

● Use a larger sized dish to prevent rice from boiling over.

● Use cold water at a ratio of:

cup rice / 1 cup water

1 cup rice / 1

cups water

2 cup rice / 3 cups water

● Cover with plastic wrap or a fitting lid.

● When the cooking time appears in the display window, remove

plastic wrap or lid.

● At the completion of cooking, allow 5-10 minutes standing time.

7. POTATO BAKE (500 g - 1.0 kg)

● Suitable for cooking dishes with raw potatoes in a sauce.

● Potatoes should be sliced thinly and evenly for best results

● Place food in a suitably sized heatproof ceramic or pyrex®

dish. Do not cover.

● Place dish on a low rack on metal tray on glass turntable.

8. ROAST VEGETABLES (500 g - 1.0 kg)

● Suitable for roasting hard and root vegetables such as

potatoes, pumpkin, sweet potatoes, carrots, turnip etc.

● Cut vegetables into even sized pieces.

● Place vegetables into a heatproof ceramic or pyrex® dish and

coat with oil.

● Place dish on a low rack on metal tray on glass turntable

● Turn during cooking

To Cook by Auto Weight Combination

These features allow you to cook foods automatically by setting the food weight only. The oven has preset micro power and/or combination power levels which are best suited for the type of food you are cooking. Select the category of food then enter the weight of the food (without the dish). Then press start. The oven will automatically calculate the cooking time. Foods should be with the recommended weight range. See chart below.

Use of Accessory:

Glass turntable / Metal tray For: Casserole, Pastry, Cake, Pasta Bake.

Low rack / Metal Tray For: Chicken, Chicken Pieces, Beef & Lamb, Frozen Pizza.

Food Categoies Min. Weight Max. Weight

Automatic Weight (Cooked by combination)

Chicken Chicken Pieces Beef & Lamb Casserole Pasta Bake Frozen Pizza Pastry Cake

800g 500g 800g 500g 500g 400g 200g 400g

2500g 1500g 2500g 2500g 1000g 800g 800g 800g

Glass Turntable + Metal Tray

Metal Tray on Glass Turntable

Low Rack

Operation & Hints

To Cook by Auto Weight Combination

2 Set Weight

• Press weight pad.

• Press more or less pad to increase or decrease the weight

•Weight can be entered 10 g intervals.

3 Press Start

☛ Cooking time appears in the

display window and begins to count down.

During cooking, the oven will beep and scroll “TURN OVER”, or “STIR” to signal that the food needs to be turned or stirred.

NOTE:

1. These settings are cooked by Combination (Convection/Grill and Microwave).

2. When the weight has been entered, the cooking times will be determined and displayed when start is pressed.

3. Foods weighing more or less than the recommended weight range should be cooked by manual combination.

1 Select

desired Auto Weight Program

Chicken/

Chicken pcs.

more less

Start

Guildelines For Use

1. The Auto Weight Combination programmes are designed to take the guesswork out of cooking foods. They must only be used for the foods described.

2. Only use the accessories as indicated on the previous page.

3. Always choose a suitable sized ceramic, pyrex ®or corningware® dish. Do not cover food on Auto Weight Combination programmes with the exeption of casserole, as they use a combination of Microwave, Convection oven and/or Grill and it will prevent the food from browning. Cakes may be cooked in metal cake tins on metal tray on glass turntable. See auto weight program on page 33. Do not use plastic containers as the heat from the grill and convection oven will melt any plastic covers or containers.

4. Most foods benefit from a standing time after cooking on Auto program, to allow heat to continue conducting into the centre.

5. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.

6. See instructions on following pages for individual food categories.

Auto Weight Combination

CHICKEN

(800 g - 2.5 kg)

● Suitable for unseasoned chickens only.

● To keep chicken in shape during cooking, truss or tie the legs

of the bird together.

● Place the chicken breast side up on Low Rack, on Metal Tray.

● If desired, brush the chicken with oil or melted butter and

sprinkle with herbs.

● There is no need to turn the chicken during the cooking time. If

desired, baste the chicken halfway through cooking.

● At the completion of cooking, wrap the chicken in aluminium

foil and allow to stand for 10-15 minutes before carving.

CHICKEN PIECES (500 g - 1.5 kg)

● Suitable for cooking chicken pieces such as wings, drumsticks,

thighs, breasts. Pieces can be marinated or plain.

● Place pieces either in a heatproof ceramic or pyrex dish on the

low rack on the metal tray or directly on the low rack over the metal tray.

● Turn the chicken pieces during cooking.

BEEF/LAMB (800 g - 2.5 kg)

● Suitable for cooking all types beef and lamb roasts.

● Ensure boned roasts are rolled and tied.

● If cooking in an oven bag, do not use metal twist ties to close

the bag. Tuck the open end under the roast.

● Place roast on low rack on metal tray on glass turntable.

● Turn the roast halfway through cooking.

● At the completion of cooking, wrap roast in aluminium foil and

allow to stand for 10 to 15 minutes before carving.

CASSEROLES (500 g - 2.5 kg)

● Suitable for cooking diced casserole meat and vegetables.

● Place all ingredients in a suitably sized casserole dish with

liquid; either stock, tomato puree or sauce. Use approximately 450 ml of liquid per kg of meat. Refer to recipe section for ideas.

● Cover dish with a lid and place onto the metal tray on the glass

turntable.

● Stir twice during cooking.

● Allow to stand for 10 to 15 minutes.

PASTA BAKE

(500 g - 1.0 kg)

● Suitable for cooking dishes containing cooked pasta in a

sauce. Refer to recipe section for ideas.

● Pasta ‘cook-in’ sauces may be used on this setting.

● Place food in a suitably sized heat proof ceramic casserole

dish.

● Place dish on the low rack on the metal tray on the glass

turntable.

FROZEN PIZZA (400 g - 800 g)

● Suitable for reheating and browning frozen, purchased pizzas.

● Remove all packaging and place pizza on the low rack over the

metal tray on the glass turntable.

PASTRY (200 g - 800 g)

● Suitable for cooking frozen meat or fruit pies.

● Leave pie in foil or metal packaging tray and place directly onto

the metal tray on the glass turntable.

CAKE (400 g - 800 g)

● A range of medium textured cakes such as buttercake can be

cooked on this setting. Refer to recipe section for ideas.

● Use smooth and preferably seamless metal cake tins.

● Place directly onto the metal tray on the glass turntable.

● DO NOT USE SPRING FORM TINS.

● Allow cake to stand for 5 to 10 minutes in tin before turning out.

● Heavy cakes such as fruit cakes and chocolate mud cakes

should be cooked manually.

Operation & Hints

To set standing Time

Using the Timer Pad, you can program 1) a Stand Time after cooking is completed or 2) a minute timer.

e.g.

Micro Power

min10sec

min

1 h

Timer

min10sec

min

1 h

Start

Select the

desired cooking program

Press Timer pad

Set Time

● Set the desired

amount of time. (up to 1 hour 30 minutes)

Press Start pad

NOTES:

1. Three stage cooking can be programmed including a Stand Time.

2. If the oven door is opened during the Stand Time, the time in the display window will continue to count down.

3. This feature may also be used as a timer. In this case, eliminate first step.

To Change the Cooking Time

While operating, you can change the cooking time.

1. Press the Function Pad you set.

2. Change the cooking time to desired amount by using the Time Pads. You can change the oven temperature by using the Convection Pad. This feature is not available for Sensor or Auto Weight Programs.

Set Time

● Set the desired

amount of time for cooking program (up to 9 hrs 99 minutes)

Timer

min10sec

min

1 h

Start

Press Timer pad

Set Time

● Set the desired amount of

time for cooking program (up to 1 hour 30 minutes)

Press Start pad

1] Stand Time

2] Timer

Before Requesting Service

PROBLEM

The oven is not plugged in securely. Remove plug from outlet, wait

10 seconds and re-insert. Circuit breaker or fuse is tripped or blown. Reset circuit breaker or replace fuse. There is a problem with the outlet.

Plug another appliance into the outlet to

check if the outlet is working.

The door is not closed completely. Close the oven door securely. Start pad was not pressed after

programming.

Press Start pad.

Another program has already been entered into the oven.

Press Stop/Reset pad to cancel the previous program and program again.

The program has not been entered correctly.

Program again according to the Operating Instructions.

Stop/Reset pad has been pressed accidentally.

Program oven again.

Clock pad has been pressed three times. Deactivate mode by pressing Clock pad

three times.

Roller Ring and oven bottom are dirty.

Clean these parts according to Care of Your Oven (see page 9).

POSSIBLE CAUSE REMEDY

The words “DEMO MODE”* appear on the screen.

When the oven is turning on, there is noise coming from Glass Turntable.

Oven will not start cooking.

Oven will not turn on.

* DEMO MODE is designed for retail store display.

Cooking and other functions will not operate during demo mode.

If it seems there is a problem with the oven, contact an authorised Service Centre.

ALL THESE THINGS ARE NORMAL:

The oven causes interference with my TV. Some radio and TV interference might occur when you cook with the microwave oven.

This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryer, etc. It does not indicate a problem with your oven.

Steam accumulates on the oven door and warm air comes from the oven vents.

During cooking, steam and warm air are given off from the food. Most of the steam and warm air are removed from the oven by the air which circulates in the oven cavity. However, some steam will condense on cooler surfaces such as the oven door. This is normal.

I accidentally ran my microwave oven without any food in it.

Running the oven empty for a short time will not damage the oven. However, we do not recommend this to be done.

There are humming and clicking noises from my oven when I cook by Combination.

These noises occur as the oven automatically switches from microwave power to Convection/Grill, to create the Combination setting. This is normal.

The oven has an odour and generates smoke when using the Convection, Combination and Grill function.

It is essential that your oven is wiped out regularly particularly after cooking. Any fat and grease that builds up on the roof and walls of the oven will begin to smoke if not cleaned.

Cooking Guide

Microwave Recipe Preparation and Techniques

Food Characteristics

Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special microwaving techniques are used to promote fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly they are extremely important. It's a must to be familiar with the following tips.

Convection Grill Manual Combination Auto Menu

No symbol Microwave only

Key to Symbols Used in Recipes

Techniques for Preparation

Size and Quantity

Small portions cook faster than large portions. As you increase the quantity of food you put into the microwave oven, you must also increase your cooking time. The microwave oven has the same power regardless of quantity; thus the power is divided between more items so it takes longer to cook. As a general guide, if you double the quantity of food suggested in the recipe, add half the time suggested again.

Liquid Content

Low moisture foods take a shorter time to cook than foods with a lot of moisture.

Shape

Uniform sizes cook more evenly. To compensate for irregular shapes, place thin pieces towards the centre of the dish and thicker pieces towards the outer edge of the dish.

Bone and Fat

Bones conduct heat and cause the meat next to them to be heated more quickly. Large amounts of fat absorb microwave energy and meat next to these areas may overcook.

Starting Temperature

Food which has been sitting at room temperature takes less time to cook than refrigerated or frozen food.

Density and Composition

Porous, airy foods (cakes and breads) take less time to cook than heavy compact foods (meat and vegetables). Recipes high in fat and sugar content cook more quickly.

Timing

A range of cooking times is given in each recipe for two reasons. Firstly, to allow for the uncontrollable differences in food shapes, starting temperatures and personal preferences. Secondly, these allow for the differences in electrical voltage input which changes during peak load periods. Always remember that it is easier to add time to undercooked food. Once the food is overcooked, nothing can be done. For each recipe, an approximate cooking time is given.

Stirring

Stirring is often necessary during microwave cooking. We have noted when stirring is helpful in the recipes. Always bring the outside edges towards the centre and the centre portions to the outside.

Rearranging or Turning

Some foods should be turned in the container during cooking. For example, because of the different thicknesses in the breast and back sections of poultry, it is a good idea to turn poultry over once to ensure more even cooking. Rearranging or turning over uneven shaped food in the dish should be done as suggested to ensure a satisfactory result. Rearrange small items such as chicken pieces, prawns, hamburger patties, steak or chops. Rearrange pieces from the centre to the edge of the dish.

Cooking in Layers

Cooking in layers is not always successful as it takes twice as long to cook as a single layer and cooking may be uneven. You can successfully reheat two dinner plates of food at one time but remember to increase the reheating time and use a microwave warming rack.

Piercing of Foods

Pierce the skin or membrane of foods when cooked whole in the microwave oven. This allows steam to escape. If the skin has not been pierced, food may burst.

Cured Meats

Cured meats may overcook in some areas due to the high concentration of salts used in the curing process. So take care when cooking different brands of bacon as cooking times may vary slightly.

Microwave Recipe Preparation and Techniques

Converting Your Favourite Conventional Recipes for Microwave Cooking

Covering

Covering food minimises the microwave cooking time. Because microwave cooking is done by time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so retains more heat and steam. Wax paper and paper towels hold the heat in, but not the steam. These materials also prevent splattering. Use a paper towel, wax paper or no cover, when steam is not needed for tenderising.

Browning

Meats and poultry, cooked longer than 10 to 15 minutes, brown from their own fat. Foods cooked for shorter periods of time can be aided with the help of a browning sauce, worcestershire sauce, or soy sauce. Simply brush one of these sauces over meat or poultry before cooking. Baked goods do not need long cooking time and therefore, do not brown. When cakes or cupcakes are iced, no one will notice this visual difference. For cakes or cupcakes, brown sugar can be used in the recipe in place of caster sugar or the surface can be sprinkled with dark spices before baking.

Standing Time

The moisture molecules continue to vibrate in the food when the microwave oven has turned itself off. After all, the molecules had been vibrating at 2,450,000,000 times per second during cooking. So cooking continues even after the food is no longer being exposed to the microwaves in or outside your microwave oven. Standing time refers to the time it takes (after the microwave time is completed) to allow the interior of the food to finish cooking. The amount of standing time varies with the size and density of the food. In meat cookery the internal temperature will rise between 5˚C and 10˚C if allowed to stand covered for ten to fifteen minutes. Casseroles and vegetables need a shorter amount of standing time, but this time is necessary to allow foods to complete cooking in the centre without overcooking on the edges. The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter because of a lower concentration of heat in the food. Foods should always be kept covered while standing in order to retain the heat. If a longer standing time is required (while you cook another food to serve with the first, for instance), cover with aluminium foil.

When adapting conventional recipes for microwave cooking, reduce the conventional cooking time to one quarter or a third. e.g. A chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on a medium power in your microwave oven.

Use similar microwave recipes to help you adapt conventional recipes. Remember it is always best to undercook a recipe and then add an extra minute or two to finish it off.

Here are some other tips that may help:

● Reduce liquids in a conventional recipe by one half to two

thirds. e.g. 1 cup should be reduced to

cup.

● Add more thickening such as flour or cornflour to sauces and

gravies if you do not reduce the liquid.

● Reduce seasonings slightly in a recipe where ingredients do

not have time to simmer by microwave.

● Do not salt meats, poultry or vegetables before cooking

otherwise they will toughen and dry out.

● If one ingredient takes longer to cook than the others, precook

it in the microwave oven first. Onion, celery and potato are examples.

● If meat or vegetables are not being browned before cooking,

omit any oil or fat that would have been used for browning.

● Reduce leavening agents for cakes by one quarter and

increase liquids by one quarter.

● Biscuits require a stiff dough. Increase flour by about 20

percent. Substitute brown sugar for white sugar, and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don't have time to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper.

● Since microwaves penetrate foods about two centimetres from

the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook.

● Items with a lot of water, such as rice or pasta, cook in about

the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.)

Select recipes that convert easily to microwave cooking such as casseroles, stews, baked chicken, fish and vegetable dishes. The results from foods such as grilled meats, cooked soufflés or twocrust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

Cooking Guide

Microwave Recipe Preparation and Techniques

Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot. Cooking of some foods may be interrupted while you start others, without harming the nutritional value or flavour of either. A recipe which requires standing time can be microwaved first and another food cooked while it stands. Dishes prepared in advance can be reheated briefly before serving. It does take some experience and time to cook with confidence. Microwaves are fast so you will have to do some experimenting. You might find you will use your conventional range in conjunction with your microwave oven. For example, while cooking the roast in the microwave oven, you can be cooking the vegetables and gravy on the range top. This can also be done the other way around. Prepare your meal as follows.

1. Firstly, cook the most dense item (roast or casserole). Drain and retain meat juice from joints then cover with foil.

2. Cook the potatoes, rice or pasta.

3. Cover with foil for standing.

4. Cook greens and other vegetables.

5. Cover with foil for standing.

6. Cook the gravy with the retained meat juices, stock and thickening

7. Carve the roast and serve the vegetables and gravy.

While you are learning to plan meals, you may get a bit behind time. Don't worry. Dinner servings may be suitably reheated on MED HIGH, at 2 minutes per serving. If you prefer not to use foil, cover food with saucepan lids. A metal lid will retain the heat for at least 15 minutes. Meanwhile, how can you cook all the vegetables at the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as broccoli, cabbage, cauliflower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on HIGH for approximately 10 to 15 minutes for a serving for four people. Remember, if you increase the quantity of vegetables, increase the cooking time. Fresh and frozen vegetables can be mixed on a vegetable platter, but remember the latter are not as dense as fresh vegetables, as they have been blanched before freezing. If vegetables are cut to a similar size to each other, they can be cooked in separate ramekins or small dishes at the same time.

• To blanch (1 cup) nuts, place in a pie plate. Cover with hot tap water and heat on HIGH for 2 to 3 minutes. Rinse in cold water and rub between sheets of paper towel to remove skins.

• To toast coconut, place half a cup on a paper towel, and cook on HIGH for 1 to 2 minutes, stirring occasionally.

• To make buttered breadcrumbs, combine 1 cup breadcrumbs and 2 tablespoons butter and heat on HIGH for 1 to 2 minutes, stirring occasionally.

• When heating 100 g baby food, select HIGH for 15 to 30 seconds, depending on the amount of food or liquid and the starting temperature of it. Test temperature before serving or further heating.

• For an added touch at dinner parties, steam your own hand towels. Saturate in cold water, wring and place on a plate. Heat on HIGH for 1 to 2 minutes.

• To soften cream cheese or butter, place in oven on LOW for

to 1 minutes per

cup.

• Refrigerated cheese (250 g) can be heated to room temperature on MEDIUM for 1/2 to 1 minute, depending on size.

• When having a barbecue, partially cook food in the microwave, season and finish cooking on the barbecue.

• To melt chocolate, place 100 g broken chocolate in a 4 cup glass jug and heat on MEDIUM for 2 to 3 minutes. As chocolate holds its shape after heating, stir and stand before adding extra time to cooking.

• To remove oven odours, combine

teaspoon vanilla essence with 1 cup water in a small bowl and heat on HIGH 4 to 5 minutes. Wipe oven interior with a damp cloth.

• To toast 1 cup almonds place onto a plate and heat on HIGH for 2 to 3 minutes, stirring every minute.

• To dry herbs, arrange

cup of leaves evenly on paper towel. Place a mug of water into the oven next to the herbs and cook on HIGH for 1 to 3 minutes, or until dry and crumbly. Check herbs frequently as timing may vary with different herbs. Please note that herbs dry and crumble on standing outside the microwave oven.

• To soften dried fruit, place 1 cup of dried fruit into a small bowl. Add 2 tablespoons of water, cover with plastic wrap and cook on HIGH for 2 to 3 minutes.

• To skin tomatoes, place 1 cup of hot tap water in a 2 to 3 cup jug or bowl and heat on HIGH for 1

minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds, remove and repeat procedure with remaining tomatoes. The skin will be loosened and easily removed.

• To dry fresh breadcrumbs (1 cup), spread on the base of a plate and heat on HIGH for 2 to 3 minutes, stirring twice during heating.

Menu Planning for Microwave Cooking

Handy Hints and Tips

Food Quantity Power Level Cooking Time Directions

Drinks: Water based

1 mug 2 mugs 3 mugs 4 mugs

250 ml 500 ml 750 ml 1000 ml

High High High High

2 min 3 min 30 sec 4 min 30 sec 7 min

Place in a heatproof mug on glass turntable stir before during and after heating.

Drinks: Milk based 1 mug

2 mugs

250 ml 500 ml

Medium Medium

2 min 30 sec 3 - 4 min

Place in a heatproof mug on glass turntable stir halfway through heating and after heating.

Porridge: Quick cooking oats

1 serve 2 serve

cup oats

High High

1 min + 1 min 2 min + 1-2 min

Add 1 cup water, stir half way through. Add 2 cups water, stir halfway through.

Eggs Poached

water egg water egg water egg water egg

45 ml 1 90 ml 2 135 ml 3 180 ml 4

High power Medium power High power Medium power High power Medium power High power Medium power

40 sec 40 sec 1 min 1 min 10 sec 1 min 30 sec 1 min 30 sec 2 min 2 min

Place water in a small bowl, heat for 1st cooking time until boiling. Add egg. Pierce yolk and white several times. Cook for 2nd cooking time. Leave to stand for 1 min.

Scrambled egg 1

2 3 4

Medium High Medium High Medium High Medium High

1 min 1 min 40 sec 2 min 20 sec 3 - 4 min

Add 1 tablespoon of milk per egg. Beat eggs, milk and 1 teaspoon of butter. Stir halfway through cooking.

Everyday Basics

Cooking Guide

Food Weight Power Level Heating Time Directions

Canned Foods: *Remove all foods from cans before heating

Baked beans 425 g

220 g

High High

2 - 3 minutes 1 - 2 minutes

Cover, stir halfway.

Spaghetti 420 g

220 g

High High

2 - 3 minutes 1 - 2 minutes

Cover, stir halfway.

Soup 420 g

300 g

High High

4 - 6 minutes 2 - 3 minutes

Cover, stir halfway.

Casserole 425 g High 2 - 3 minutes

Cover, stir halfway.

Ham 500 g High 5 - 7 minutes Cover, turn halfway.

Puddings 60 g (1)

300 g (1)

High High

30 - 40 seconds 2 - 3 minutes

Cover.

Snack in a box

Noodles Pasta

370 g 340 g

High High

2 - 3 minutes 2 - 3 minutes

Cover, stir halfway.

Christmas Products

Plum Pudding Plum Pudding Plum Pudding

500 g (1) 800 g (1)

1.2 Kg (1)

Medium High Medium High Medium High

3 minutes 4 - 5 minutes 6 - 8 minutes

Cover.

Custard 500 ml Medium High 2 - 3 minutes Cover, stir halfway.

Fruit Mince Pies 100 g (2) High 10 - 20 seconds Do not cover.

Apple Sauce 150 ml High 1 minute Cover, stir halfway.

Sliced Cold Meat 500 g Medium 4 - 5 minutes Cover.

Gravy 500 ml Medium High 2 - 3 minutes Cover, stir halfway.

Everyday Basics

Reheating - Foods from room temperature

Food Weight Combination and/or Micro power level

Cooking

Time

Directions

Meals: Plated

Adult 12300 g

600 g

Medium High Medium High

2 - 4 min. 5 - 7 min.

Place on micro safe plate on glass turntable, cover.

Child 12250 g

500 g

Medium High Medium High

1 - 2 min. 2 - 3 min.

Place on micro safe plate on glass turntable, cover.

Casseroles 500 g

1.0 Kg

Medium High Medium High

6 - 8 min. 8 - 10 min.

Place in micro safe dish on glass turntable, cover, stir halfway.

Meat Pies 200 g (1)

600 g (1)

Conv. 220°C + Grill 1 5 - 6 min.

14 - 16 min.

Preheat oven. Place on metal tray.

Conv. 220°C + Grill 1

Sausage rolls 350 g (2) Conv. 220 °C + Grill 2 12 - 15 min. Preaheat oven, place on metal tray.

Lasagne 300 g

1.25 Kg

Combination: Conv. 220°C + Medium Low Combination: Conv. 220°C + Medium Low

12 - 15 min. 25 - 28 min.

Preheat oven. Place on metal tray.

Soup 250 ml

500 ml

Medium High Power Medium High Power

2 - 3 min. 5 - 7 min.

Place in micro safe dish on glass turntable, stir halfway.

Pork ribs (Pre-Cooked)

500 g Conv. 200°C + Grill 1 9 - 11 min. Preheat oven.

Place on high rack on metal tray.

Quiche (Pre-Cooked)

400 g Combination: Conv. 220°C + Medium Low 10 - 12 min. Preheat oven.

Place on low rack on metal tray.

BBQ Chicken 1 Kg Medium Power 8 - 10 min. Remove from foil bag place on micro safe

plate, Cover.

Pizza Deep Pan 450 g Convection 220°C + Grill 2 10 12 min. Place on low rack on metal tray.

Thin 375 g Convection 220°C + Grill 1 8 - 10 min. Place on low rack on metal tray.

Custard 500 ml Medim High Power 2 - 4 min. Place in micro safe jug.

Stir halfway through

Pasta Sauce 425 g

700 g

High High

3 - 4 min. 6 - 8 min.

Place in micro safe dish on glass truntable. Stir halfway through.

Gravy 375 g High 3 - 4 min. Place in micro safe jug.

Stir halfway through.

Everyday Basics

Reheating - Chilled Foods

Cooking Guide

Everyday Basics

Reheating - Frozen Convenience Foods

Food Weight Combination and/or Micro power level

Cooking

Time

Directions

Potato Products

Oven Roast Vegetables

600 g Combination: Conv. 250°C + Grill 1 + Med Low Power 10 - 12 min.

Preheat oven/grill. Place on metal tray.

Chips/ wedges 500 g Combination: Grill 1 + Medium Power 15 - 18 min.

Preheat oven/grill. Place on metal tray.

Gems/ smilies 500 g Conv. 230°C + Grill 1 18 - 20 min. Preheat oven/grill. Place on metal tray. Hash browns 375 g Grill 1 15 - 18 min.

Place on high rack.

Pastry Products Pies 200 g (1)

600 g (1)

Combination: Conv. 190°C + Medium low Power

10 - 12 min. 30 - 35 min.

Preheat oven. Place on metal tray. Leave in foil containers if required. Do not cover.

Sausage rolls 350 g (2) 12 - 14 min. Fruit Pies

(pre-cooked)

125 g (1) 600 g (1)

Combination: Conv. 220°C + Gril 3 + Medium low power

8 - 10 min. 14 - 16 min.

Quiche (pre-cooked)

150 g (1) 450 g (1)

Combination: Conv. 220°C + Medium Low power.

8 - 10 min. 16 - 18 min.

Danish (all varieties) 400 g Combination: Conv. 230°C + Low power 18 - 20 min. Fish

Calamari rings 400 g Conv. 250°C + Grill 1 9 - 11 min.

Preheat oven/grill. Place on metal tray.

Fish Fingers 250 g (10) Grill 1 12 -14 min. Crumbed fish

portions

250 g (4) Grill 1 15 - 18 min.

Fish in sauce 250 g Medium High Power 6 - 8 min. Place in micro safe dish on turntable

Bread Products:

Pizza 450 g Combination: Conv. 250°C + Grill 1 + Medium low power 12 - 15 min. Preheat oven/grill.

Place on low rack on metal tray.

Croissants 200 g (4) Grill 1 4 - 6 min Preheat grill. Place on high rack.

Garlic / Herb bread 170 g (1) Combination: Conv. 250°C + Grill 1 + Medium low power 8 - 9 min. Remove from foil.

Place on low rack on metal tray.

Jam Donut 70 g (1) High power 20 - 30 sec. Place on paper towel lined plate.

Food Weight Combination and/or Micro power level

Cooking

Time

Directions

Chicken Products:

Nuggets 500 g Combination: Conv. 250°C + Grill 2 + Low power 18 - 20 min.

Preheat oven/grill. Place on low rack on metal tray.

Kiev 500 g Conv. 250°C + Grill 2 + Low power 18 - 20 min.

Preheat oven/grill. Place on low rack on metal tray.

Pieces 500 g Conv. 250°C + Grill 2 + Low power 20 - 25 min. Preheat oven/grill. Place on low rack on metal tray.

Schnitzels 420 g (4) Conv. 250°C + Grill 1 18 - 20 min. Preheat oven/grill. Place on low rack on metal tray.

Casserole 375 g

1.0 Kg

Medium High Power Medium High Power

8 - 10 min. 12 - 14 min.

Place in micro safe dish, cover, stir halfway.

Spring rolls 640 g (4) Combination: Conv. 220°C + Grill 2 + Low power 14 - 15 min. Preheat oven/grill. Place on low rack on metal tray.

Mini Dim Sims 250 g High power 3 - 5 min. Place in micro safe dish.

Lasagne 320 g

500 g

1.0 Kg

High power Combination: Conv. 220°C + Medium Low power Combination: Conv. 220°C + Medium Low power

6 - 8 min. 20 - 22 min. 30 - 40 min.

Place in micro safe dish Preheat oven. Place on metal tray on turntable. Preheat oven. Place on metal tray on turntable.

Plated dinners Adult

Child

300 g (1) 600 g (2) 250 g (1) 500 g (2)

Medium High power Medium High power Medium High power Medium High power

10 - 11 min. 12 - 13 min. 7 - 8 min. 9 - 10 min.

Place on micro safe plate on glass turntable, cover. Place on micro safe plate on glass turntable, cover. Place on micro safe plate on glass turntable, cover. Place on micro safe plate on glass turntable, cover.

Sticky date Self saucing

480 g 480 g

High power High power

2 - 4 min. 2 - 4 min.

Place in micro safe dish, cover. Place in micro safe dish, cover.

Everyday Basics

Reheating - Frozen Convenience Foods

Cooking Guide

Soups, Snacks and Starters

Pumpkin Soup

Makes: 2 to 4

Ingredients:

1 kg pumpkin 1 diced onion 2 cups chicken stock 1 teaspoon curry powder

Method:

Peel pumpkin and remove seeds. Dice pumpkin into 3 cm pieces. Place pumpkin and onion in a 3-litre casserole dish. Cook on HIGH for 15 minutes. Add stock and curry. Cover and cook on HIGH for 15 minutes. Cool slightly. Purée pumpkin and liquid in a blender or food processor.

Chicken and Prawn Laksa

Serves: 4

Ingredients: Laksa:

250 g rice noodles 8 cups boiling water

leaves from 1 bunch of coriander

4 small red chillies, seeds removed and finely

chopped

cup bean sprouts 4 thin slices lime 1 tablespoon peanut oil 400 g cooked chicken tenderloins, sliced 12 green king prawns, peeled

Soup:

2 tablespoons laksa paste 400 ml coconut milk 1 litre chicken stock 1 tablespoon soy sauce

fresh ground black pepper

Method: Laksa:

Place the noodles and water in a 4 litre dish. Cover and cook on High for 2 to 3 minutes, stirring halfway through. Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top. Place the peanut oil and prawns in a 1litre dish and cook on Medium-High for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual dish and set aside.

Soup:

Place the laksa paste, coconut milk, stock, soy sauce and pepper and cook covered on High for 8 to 10 minutes.

To serve:

pour the hot soup into the 4 bowls and serve.

Croutons

Serves: 4 to 6

Ingredients:

3 tablespoons butter 6 slices bread, crusts removed 1 teaspoon mixed herbs (optional)

Method:

Melt butter on HIGH for 1 minute. Preheat oven on Grill 1. Cut bread into 1 cm cubes. Combine melted butter and herbs, pour over bread cubes. Mix well and place on a round baking tray. Place on High Rack. Cook on Grill 1 for 3 to 4 minutes, turning halfway through cooking.

Potato and Leek Soup

Serves: 4 to 6

Ingredients:

4 large potatoes, peeled and diced 1

cups thinly sliced leeks 2 teaspoons dried thyme 2 cups hot chicken stock 1 tablespoon flour

salt and pepper

cups cream

Method:

Place potatoes, leeks, thyme and chicken stock in a 3-litre casserole dish. Cover and cook on HIGH for 10 to 12 minutes. Cool slightly. Puree potato mixture in a food processor or blender, adding flour, salt, pepper and cream. Return to dish. Cook on MED HIGH for 4 to 6 minutes. Serve hot, in individual bowls.

Tomato Bacon Soup

Serves: 4 to 6

Ingredients:

4 rashers bacon, chopped 1 onion, diced 840 g can crushed tomatoes 2 tablespoons tomato paste 2 cups chicken stock 1 teaspoon oregano

freshly ground black pepper

Method:

In a 4 litre dish place bacon and onion. Cook on HIGH for 3 minutes. Add tomatoes, tomato paste, chicken stock, oregano and pepper. Cook on High for 8 minutes. Stir. Cook on HIGH for 8 minutes. Puree.

Soups, Snacks and Starters

Potato and Corn Soup

Serves: 6 to 8

Ingredients:

6 rashers bacon, 1 onion, thinly sliced 500 g potatoes, peeled and diced 4 cups chicken stock 1 can (440 g) creamed corn 2 tablespoons flour, mixed with

a little stock

teaspoon thyme

salt and pepper

Method:

Chop bacon and place in a 4-litre dish. Cook on HIGH for 4 to 6 minutes. Remove bacon from dish, and set aside. Add onion and potatoes to dish and cook on HIGH for 8 to 10 minutes. Add stock and cook on HIGH for a further 8 to 10 minutes. Mix flour with 2 tablespoons of stock and add to dish with corn, thyme and bacon. Cook on HIGH for 4 to 6 minutes. Stir halfway through cooking. Season with salt and pepper.

Crab and Corn Soup

Serves: 4 to 6

Ingredients:

1 onion, finely chopped 425 ml boiling chicken stock 1 can (300 g) creamed corn

salt and pepper 1 can (170 g) Crab meat, drained 150 ml milk 3 tablespoons cream

chopped parsley for garnish

Method:

Place onion in a 3-litre casserole dish. Cover and cook on HIGH for 2 to 3 minutes. Add chicken stock, corn, salt and pepper. Cook on HIGH for 5 minutes. Add Crab meat and milk and mix well. Cook on HIGH for 3 minutes. Stir in cream and sprinkle with parsley. Serve.

Mushroom Soup

Serves: 4

Ingredients:

1 tablespoon butter 250 g mushrooms, sliced 1 tablespoon flour 2 cups chicken stock

cup white wine

1 teaspoon mustard

cup cream

Method:

Place butter and mushrooms in a 2-litre casserole dish. Cover and cook on HIGH for 5 minutes. Add flour, stock, wine, mustard and cream to mushrooms and mix well. Cover and cook on HIGH for 6 to 8 minutes, stirring halfway through cooking. This soup can be puréed if preferred.

Short and Long Soup

Serves: 4

Ingredients:

200 g fresh singapore noodles 12 mini dim sims, frozen 4 shallots, sliced 1 litre chicken stock 1 teaspoon crushed garlic

teaspoon chopped ginger 2 tablespoons soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoons dried onion

Method:

Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on HIGH for 10 minutes. Add bok choy and cook on HIGH for 2 minutes. Serve in individual bowls topped with bean sprouts and onion.

Cooking Guide

Soups, Snacks and Starters

Nuts and Bolts

Serves: 6 to 8

Ingredients:

60 g butter 2 teaspoons curry powder 2 tablespoons Worcestershire sauce

teaspoon salt

teaspoon garlic powder 125 g packet mixed rice crackers 200 g salted peanuts 125 g packet pretzel sticks 1 cup Nutri- Grain 100 g fried noodles

Method:

Place butter, curry, Worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on HIGH for 1 to 2 minutes. Add remaining ingredients, mix well and cook on HIGH for 4 to 5 minutes, stirring twice through cooking. Serve in a bowl with drinks.

Pita Chips

Serves: 4 to 6

Ingredients:

2 Lebanese bread or 3 pita bread rounds 2 tablespoons olive oil

teaspoon dried oregano

teaspoon dried basil

Method:

Preheat oven on Grill 1. Split bread in half horizontally, cut into triangles. Combine remaining ingredients in a small bowl. Brush one side of the bread with this mixture. Place bread slices on High Rack. Grill for 3 to 4 minutes, or until lightly browned. Cool chips before serving. Store in an airtight container. Serve with dips or as an alternative to potato chips.

Hommus

Serves: Approximately 2 cups

Ingredients:

250 g chick peas 8 cups water 2 tablespoons lemon juice 3 cloves garlic, crushed 3 tablespoons olive oil

Method:

Place chick peas and water in 4-litre casserole dish and soak overnight. Cover and cook on HIGH for 15 minutes. Then for a further 45 minutes on MED HIGH. Place all ingredients into a food processor and process for 6 to 8 minutes or until smooth. If mixture is too thick add extra water. Serve as a dip with blanched carrot, cauliflower and broccoli.

Crispy Focaccia Fingers

Serves: 4 to 6

Ingredients:

1 focaccia bread

(approximately 20 cm square) 50 g butter, softened 1 tablespoon mixed dried herbs

Method:

Preheat oven to Grill 1. Cut the focaccia through the centre. Spread with combined butter and herbs. Cut into 2 cm wedge shaped pieces. Place on High Rack and cook on Grill 1 for 3 to 4 minutes or until crisp and brown.

Cheese Straws

Makes: 30

Ingredients:

3 sheets ready rolled puff pastry 1 egg, beaten.

cup Parmesan cheese

2 teaspoons paprika

Method: To Cook by 2 Level Convection:

Preheat oven to 200°C. Cut each pastry sheet into 10 equal strips (approx. 2 cm wide). Twist pastry strips and place on a greased baking tray. Brush pastry with egg on both sides. Mix cheese and paprika together and sprinkle over each twist. Cook on 200°C for 16 to 18 minutes or until golden.

Popcorn

Serves: 2 to 4

Ingredients:

2 teaspoons butter 3 tablespoons popping corn

Method:

Place all ingredients in a loosely twisted oven bag. Place oven bag on an inverted microwave-safe plate. Cook on HIGH for 2 minutes. Remove from bag and serve sprinkled with salt.

*Note: do not leave oven unattended while popping corn.

Soups, Snacks and Starters

Quiche Lorraine

Serves: 4 to 6

Ingredients: Pastry:

11/4cups self-raising flour

pinch salt 80 g butter 2 tablespoons water

squeeze lemon juice 1 egg yolk

Filling:

4 rashers bacon, rind removed

and bacon chopped 1

/2cup grated tasty cheese 3 eggs 350 ml cream or evaporated

milk

Method: Pastry:

Sift flour with salt. Rub butter into flour until it resembles fine breadcrumbs. Add water, lemon juice and egg yolk. Mix well. Turn onto a lightly floured board and knead lightly. Roll out pastry to fit a 23 cm pie plate. Prick thoroughly. Chill for 30 minutes. Preheat oven to Convection 220˚C. Bake blind for 15 to 20 minutes on Convection 220˚C. Allow to cool slightly.

Filling:

Place bacon between two sheets of paper towel on a dinner plate. Cook on HIGH for 4 minutes. Sprinkle bacon and cheese on cooked pie shell. Beat eggs, cream or evaporated milk and nutmeg and pour over bacon and cheese.

To Cook by Microwave:

Cook on MED HIGH for 8 to 10 minutes. Sprinkle with paprika and serve.

Hot Dogs

Serves: 5

Ingredients

6 frankfurters

cup water

6 Hot Dog Rolls

Method:

Place frankfurters in a 2-litre casserole dish. Add water to dish. Cover dish with a lid or plastic wrap. Cook on HIGH for 4 to 5 minutes.

Tip:

To cook one frankfurter, place on a dinner plate. Cook on HIGH for 30 to 40 seconds.

To Warm Hot Dog Rolls:

Place on a paper-towel lined plate. Heat on Medium High for 1 minute.

Nachos Supreme

Serves: 4 to 6

Ingredients:

500 g topside mince 1 onion, chopped 35 g packet

Taco seasoning mix 1 can (140 g) tomato paste 1 teaspoon Mexican chilli powder 1 can (310 g) red kidney beans with liquid 180 g packet corn chips 1 avocado

cup sour cream

cup grated cheese

paprika

Method:

Place meat and onion in a 2-litre dish. Cover and cook on MED HIGH for 6 minutes. Mix with a fork breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on MED HIGH for a further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle on paprika. Cook on MED HIGH for 3 to 4 minutes.

Cooking Guide

Soups, Snacks and Starters

Mini Quiches

Makes: 24 2-Level

Ingredients:

4 sheets ready rolled puff pastry 2 eggs, beaten 1 cup milk 125 g bacon, rind removed,

bacon chopped

6 spring onions, finely chopped

salt and pepper paprika tasty cheese, grated

Method: To Cook by 2 Level Convection:

Preheat oven to 180˚C. Cut pastry with a scone cutter and fit into 6 cm diameter greased patty tins. Beat together eggs and milk and seasoning. Place small amount of bacon and spring onion in the base of each pastry case.

fill each pastry case with egg mixture. Sprinkle with cheese and paprika. Cook on 180˚C for 15 to 20 minutes.

Cheese and Red Pesto Tartlets

Makes: 24

Ingredients:

300 g ready rolled short crust pastry sheets 90 g red pesto or sun dried tomato paste 2 medium tomatoes, peeled, seeded and

chopped 25 g Black olives, chopped 125 g Mozzarella Cheese, grated 1 teaspoon dried oregano

Method:

Cut out 24 x 7 cm (approx) circles of pastry to fit into the base of 2 greased 12 holed tartlet tins. Chill for 30 minutes. Preheat the oven on Convection 200°C with both enamel shelves in position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic in a bowl. Fill the tartlet shells with mixture. Sprinkle with Parmesan and oregano. Bake tartlets on Convection 200°C for 18 to 20 minutes or until golden brown.

Method:

Preheat grill on Grill 1. Place slices of baguette onto the high rack and cook on grill 1 for 2 to 3 minutes or until lightly toasted. Turn the slices over and spread each slice with cranberry sauce, top with a slice of brie and sprinkle with sesame seeds. Cook on: Grill 1 for 4 to 6 minutes or until cheese has started to melt and sesame seeds are golden.

Roasted Red Capsicum & Mushroom Bruschetta

Makes: 4

Ingredients:

200 g (4 or 5) large flat mushrooms 1 tablespoon olive oil 8 slices Turkish bread 1 tablespoon butter, softened 1 clove garlic, minced 150 g jar roasted red capsicum, sliced 100 g firm goats cheese

Method:

Mix together butter and garlic to form garlic butter. Slice the mushrooms and drizzle with olive oil. Cook on High power for 3 minutes. Set aside. Preheat grill on Grill 1. Spread one side of the bread with garlic butter and place in a single layer on the high rack. Cook on Grill 1 for 1 to 1

minutes. Turn the bread slices over. Layer the mushrooms and red capsicums on the top of the bread slices. Crumble the goats cheese and sprinkle evenly over each slice. Cook on Combination: Grill + Medium for 4 to 5 minutes.

Mini Pizza

Makes: 2 to 4

Ingredients:

4 small round pitta breads 2 tablespoons tomato paste

cup grated Mozzarella cheese

cup chopped salami 50 g mushrooms, chopped 2 tomatoes, chopped 1 teaspoon mixed dried herbs

Method:

Preheat oven on Grill 1. Spread each pitta bread with tomato paste, then sprinkle with remaining ingredients. Cook on High rack for 7 to 9 minutes.

Brie and Cranberry Crostini

Makes: 4

Ingredients:

1 small French Baguette, cut into 8 slices 33 tablespoons cranberry sauce 125 g Brie, sliced

Sesame seeds

Fish and Shellfish

Brush with melted butter. Carefully turn whole fish and steaks over halfway

through cooking.

Fish and Shellfish Grilling Chart

Food

FISH

Fillets:

1 cm thick 1

cm thick

Steaks/Cutlets

2 cm thick

WHOLE FISH

250 g to 375 g 500 g

SHELLFISH

Lobster Tails

250 g to 300 g

Scallops

Sea Scallops 500 g

Prawns

500 g

Grilling Setting

Grill 1 Grill 1

Grill 1

Grill 2 Grill 2

Grill 2

Grill 1

Grill 2

Approximate Cooking Time (in min.)

10 to 12

12 to 14

16 to 18

14 to 16 18 to 20

14 to 16

6 to 8

Directions for Grilling Fish and Shellfish

Cook in oven with High Rack in place on Grill 1 for fillets and steaks, Grill 2 for whole fish and shellfish. For lobster tails, remove soft shell centre (underneath portion) of lobster tails by cutting centre out with kitchen shears. Loosen lobster from shell with fingers, leaving meat attached to tail section. Brush fish and shellfish with melted butter, margarine or oil before and during cooking. Basting helps prevent the fish and shellfish from drying out.

Place fish or shellfish on preheated High Rack. Cook for the times recommended in chart. Whole fish and fish steaks should be carefully turned over halfway through cooking time. If desired, turn thick fish fillets over halfway through cooking. To test for desired cooking, the flesh of fish should easily flake. Seafood should be opaque.

Cooking Guide

Fish and Shellfish

Directions for Cooking Fish and Shellfish by Microwave

Clean fish before starting the recipe. Arrange fish in a single layer, do not overlap edges. Prawns and scallops should be placed in a single layer. To Cook by Time: Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns or scallops.

Directions for Cooking Fish by Auto Menu (Sensor Cook):

Clean and prepare fish. Place in a single layer in a shallow dish. Cover with a lid or plastic film. Select Fish and press Start . There is no need to select power level or time as this is a fully automatic programme. Refer to page 30 and follow directions in recipes.

Fish and Shellfish Chart for Microwave Cooking by Time

Salmon Mornay

Serves: 2

Ingredients:

40 g butter 1 onion, diced

cup flour

1 tablespoon fresh parsley

pepper

teaspoon prepared mustard 1 cup milk 1 can (440 g) pink salmon

cup fresh breadcrumbs

cup grated cheese

Method:

Place butter and onion in a 4 cup jug. Cook on HIGH for 1 minute. Add flour and cook on HIGH for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on HIGH for 3 to 4 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into a serving dish and top with breadcrumbs and cheese. Place on Low Rack and cook on Combination: Convec. 230°C + Grill 3 + Low Micro power for 10 to 12 minutes.

Sweet Scallop Stir Fry

Serves: 2 to 4

Ingredients:

1 onion, quartered

teaspoon crushed garlic

large red capsicum, sliced 2 sticks celery, sliced 2 tablespoons sliced water chestnuts 100 g snowpeas 1 tablespoon honey 1 tablespoon sweet chilli sauce 1 tablespoon chopped mint 500 g scallops

Method:

Place onions and garlic in a 3 litre dish and cook on HIGH for 1 to 2 minutes. Add remaining ingredients and cook on HIGH for 6 to 8 minutes, stir halfway through cooking. Serve immediately.

Fish or Shellfish Amount Power

Approximate Cooking Time

(in minutes)

Fish Fillets 500 g MEDIUM 6 to 8 Scallops (sea) 500 g MEDIUM 5 to 7 Prawns, medium size (shelled and cleaned) 500 g MEDIUM 4 to 6 Whole Fish (stuffed or unstuffed) 500 g to 900 g MEDIUM 7 to 9

Fish and Shellfish

Salmon Pâté

Serves: 2

cups

Ingredients:

1 tablespoon butter 3 spring onions, sliced 1 tablespoon plain flour 1 teaspoon prepared mustard

salt and pepper

cup sour cream

cup mayonnaise

cup white wine 1 tablespoon lemon juice 1 can (440 g) salmon,

drained and bones removed

1 tablespoon gelatine

cup water

Method:

Place butter and spring onions in a 1-litre casserole dish. Cook on HIGH for 2 to 3 minutes. Add flour, mustard, salt and pepper. Stir and cook on HIGH for 1 minute. Stir in sour cream, mayonnaise, wine, lemon juice and salmon. Purée mixture in a blender or food processor. Place gelatine and water in small dish and cook on HIGH for 20 to 30 seconds. Allow mixture to cool slightly. Stir into salmon mixture. Pour into a 2

cup mould and refrigerate until set.

Cheesy Lobster Mornay

Serves: 2

Ingredients:

3 tablespoons butter 3 tablespoons flour 1

cups milk

cup grated cheese 1 cooked lobster 1 tablespoon Chopped parsley

pinch of paprika

2 tablespoons grated cheese, extra

Method:

Melt butter on HIGH for 30 to 60 seconds in a 4-cup jug. Add flour, stir and cook on HIGH for 20 to 30 seconds. Add milk gradually. Stir well. Cook on HIGH for 2 minutes, stirring halfway through cooking. Add cheese and parsley, mix well. Cut lobster in half lengthwise. Discard all inedible parts. Remove meat and chop. Preheat oven on Grill 1. Mix lobster meat with cheese sauce. Spoon back into lobster shell. Sprinkle with extra cheese and paprika. Place lobster halves on a round tray. Place on High Rack and cook on Grill 1 for 5 to 6 minutes. Serve with lemon slices and parsley.

Lemon Pepper Fish

Serves: 2

Ingredients:

300 g fish fillets

cup lemon juice

1 teaspoon cracked black pepper

Method:

In a 1-litre dish place all ingredients. Cook on MEDIUM for 6 to 7 minutes. Stand for 3 minutes.

Thai Fish Cakes

Serves: 4 to 6

Ingredients:

500 g white fish fillets 1 tablespoon red curry paste 2 tablespoons cornflour 1 teaspoon chopped chilli 1 tablespoon fish sauce 3 shallots, chopped

cup coriander leaves

2 tablespoons oil

Method:

Preheat oven to Grill 1. Place all ingredients except oil in a food processor and blend until smooth. Shape 2 tablespoons of mixture into cakes and place onto an oiled tray. Place on High Rack and cook on Grill 1 for 10 to 12 minutes turning halfway through. Serve with sweet chilli sauce.

Cooking Guide

Seafood Marinara

Serves: 4

Ingredients:

250 g scallops 250 g prawns, shelled and deveined 1 squid, (approx. 275 g)

cleaned and sliced 2 tablespoons butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste

cup white wine

1 tablespoon basil, chopped

pepper 1 tablespoon chopped parsley

Method:

Place cleaned seafood into a 2-litre dish. Set aside. Place butter and garlic in a 1-litre dish. Cook on HIGH for 1 minute. Add remaining ingredients except seafood to dish and cook on HIGH for 5 minutes. Purée tomato mixture in a blender or food processor and pour over seafood. Cook on Medium for 6 to 8 minutes. Stand for 5 minutes. Serve with pasta or salad.

Golden Wrapped Fish

Barbecue Fish Skewers

Makes: 24 skewers

Ingredients:

1 kg firm white fish fillets,

cut into long thin strips melted butter for brushing

Marinade:

cup lemon juice 1 tablespoon olive oil 2 spring onions, chopped 1 tablespoon finely chopped dill

black pepper

Method:

Place fish in a large mixing bowl. Mix all marinade ingredients until well combined. Pour marinade over fish and chill for 2 hours only. Preheat oven on Grill 1. Thread fish (similar to a snake shape) onto skewers. Brush High Rack with melted butter. Place skewers on High Rack. Cook on Grill 1 for 8 to 12 minutes, turning halfway through cooking. Serve with coconut rice.

Tip: Half freeze fish before slicing so finer strips may be cut.

Fish and Shellfish

Serves: 4

Ingredients:

4 (500 g) white fish fillets 2 tablespoons butter 4 spring onions, finely sliced 150 g mushrooms, finely sliced

salt and pepper 4 sheets ready rolled puff pastry 1 beaten egg yolk for glazing

sesame seeds

Method:

Pat dry fillets with paper towel. Melt butter in a 2-litre casserole dish on HIGH for 1 minute. Add spring onions and mushrooms and cook on HIGH for 1 to 2 minutes. Season with salt and pepper.

To Cook by Convection:

Preheat oven to 220°C. Lay each fillet in the centre of each sheet of pastry. Place 1 to 2 tablespoons of the filling over the top of each fish fillet. Fold sides of pastry to centre and press firmly together. Brush with egg yolk and sprinkle with sesame seeds. Make several slits in pastry and place on a lightly greased baking tray. Place on enamel shelf and cook on 220°C for 15 to 20 minutes.

Fish and Shellfish

Oysters Kilpatrick

Serves: 2

Ingredients:

12 oysters in shell, opened 2 teaspoons lemon juice 2 teaspoons Worcestershire sauce

salt and pepper

60 g bacon, finely chopped

Method:

Preheat oven on Grill 2. Place oysters in shell on a heatproof serving plate. Sprinkle each oyster with lemon juice and sauce. Season with salt and pepper. Sprinkle bacon over each oyster. Place on High Rack and cook on Grill 2 for 5 to 10 minutes.

Tip: Serve with triangles of buttered brown bread.

Smoked Fish

Serves: 2 to 4

Ingredients:

2 medium sized smoked

fish fillets (approx. 500 g) 1 tablespoon butter, melted 3 tablespoons water

freshly ground black pepper

Method:

Place all ingredients in a 3-litre casserole dish. Cover and cook on MEDIUM for 5 to 6 minutes or until cooked and fish flakes when tested with a fork.

To Cook by Auto Menu:

Prepare as above. Cover with a lid or plastic wrap. Select Fish , then press Start .

Gingered Whole Fish

Serves: 2

Ingredients:

400 g whole bream 2 tablespoons lemon juice 2 tablespoons soy sauce 1 teaspoon minced ginger 3 spring onions, sliced

Method:

In a 1 litre jug mix lemon juice, soy sauce ginger and spring onions. Pour over fish in a 2 litre dish. Cook on MEDIUM for 3 to 5 minutes. Turn and cover. Cook on MEDIUM for 3 to 5 minutes.

Garlic Prawns

Serves: 2

Ingredients:

60 g butter 1 teaspoon crushed garlic 1 tablespoon lemon juice 1 tablespoon parsley, chopped 500 g green prawns,

shelled and deveined

Method:

Place butter and garlic in a 20 cm round dish and cook on HIGH for 1 minute. Add lemon juice, parsley, and prawns. Cover and cook on MEDIUM for 3 minutes 30 seconds, stir. Cook on MEDIUM for 3 minutes 30 seconds. Serve in individual ramekins.

Whole Stuffed Fish

Serves: 2

Ingredients:

500 g whole fish, cleaned and scaled

(Bream or Snapper)

2 tablespoons melted butter

Stuffing:

1 cup fresh breadcrumbs 4 spring onions, sliced 1 teaspoon dried basil 2 tablespoons lemon juice 2 tablespoons chopped parsley

freshly ground black pepper

Method:

Brush fish cavity with melted butter. Combine remaining butter with remaining ingredients to make stuffing. Stuff fish cavity with mixture and secure opening with wooden skewers or string. Place fish on a rack in a 3-litre casserole dish and cook on MEDIUM for 7 to 9 minutes. Stand covered for 5 minutes before serving.

Fish and Shellfish

Cooking Guide

Tomato Basil Mussels

Serves: 4

Ingredients:

1 Kg fresh mussels

cup water 1 tablespoon olive oil 1 leek, sliced 1 clove garlic, crushed

1 can (440 g) tomato pieces 1 tablespoon tomato paste

teaspoon oregano 2 tablespoons chopped fresh basil

freshly ground black pepper

Method:

Place mussels and water into a bowl. Cover and cook on Medium High for 3 to 5 minutes. Set aside. Place oil, leeks and garlic into a 3-litre dish. Cover and cook on HIGH for 2 minutes. Stir well, add tomato, tomato paste, oregano, basil and pepper. Mix well. Cook on HIGH for 3 to 4 minutes. Add mussels. Cover and cook on HIGH for 2 to 3 minutes. Serve immediately.

Boullabaisse

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil 2 onions, sliced 1 large leek, sliced 4 cloves garlic, crushed 400 g can tomato pieces

cup tomato paste 4 cups hot fish stock

cup dry white wine 1 tablespoon fresh thyme leaves

teaspoon saffron powder

teaspoon chilli powder

freshly ground black pepper

salt 500 g firm fish fillets, chopped 1 Kg green prawns, peeled

Method:

Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on HIGH for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes, tomato paste, fish stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on HIGH for 12 to 15 minutes. Add fish fillets and prawns. Cook on HIGH for 6 to 8 minutes or until seafood is cooked. Serve garnished with fresh thyme.

Mediterranean Fish Bake

Serves: 4

Ingredients:

3 tablespoons extra virgin olive oil

juice of

lemon

100 g Green basil pesto sauce

salt and pepper 600 g perch fillets 700 g new potatoes 2 medium red onions 1 red capsicum, seeded 1 yellow capsicum, seeded 2 cloves garlic, crushed 100 g black olives, chopped

Lemon wedges to serve

Method:

Mix 1 tablespoon olive oil, lemon juice, pesto and seasoning together. Spread over fish and leave to marinate in the refrigerator for 1 to 2 hours. Preheat the oven on Convec. 220°C + Grill 2. With glass turntable, metal tray and low rack in position. Cut vegetables into even sized 3 cm pieces and toss with the garlic and extra oil. Place in an ovenproof shallow dish and cook on Convec. 220°C + Grill 2 for 30 minutes. Turn halfway through. Scatter the black olives over the vegetables. Place the fish and marinade on top of the vegetables. Cook on Combination: Convec. 220°C + Grill 3 + Medium Micro Power for 20 minutes or until cooked through.

Fish and ShellfishFish and Shellfish

Poultry

Directions for Cooking Whole Poultry by Microwave

Season as desired, but salt after cooking. Browning sauce mixed with equal parts of butter will entrance the appearance. Poultry must be unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish. Place poultry breast-side down: turn over halfway through cooking. Cover with wax paper to prevent splattering. If the poultry is not cooked enough, return it to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalise throughout the food and finishes the cooking process. If a large amount of juice accumulates in the bottom of the baking dish, occasionally drain it. If desired, reserve juices for making gravy. Less-tender birds should be cooked in liquid such as soup or broth. Use

cup per 500 g of poultry. Use an oven cooking bag or a covered casserole. Select a covered casserole deep enough so that the bird does not touch the lid. If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag. Make six 2 cm slits on top of bag.

Multiply the weight of the poultry by the minimum recommended minutes per 500 g. See chart below. Programme Power and Time. After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer inserted into the muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate. A thermometer can not be accurately inserted in to a small bird. To check desired cooking of a small bird, juices should be clear and the drumsticks should readily move up and down after standing time. During cooking, it may be necessary to shield legs, wings and the breast bone with foil to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

Directions for Cooking Poultry Pieces by Microwave

Cover with wax paper or paper towel. Use the chart below to determine recommended minimum cooking times. Arrange pieces skin-side down and evenly spread in a shallow dish. Turn or rearrange halfway through cooking. Shield wing tips, drumstick ends etc., if required.

Poultry Power Temperature After Cooking

Approx. Cooking Time

(minutes per 500 g)

Chicken (up to 2.8 kg) MED HIGH 87˚C 10 to 15

Chicken (Pieces) MED HIGH 87˚C 8 to 10

Turkey MED HIGH 87˚C 10 to 15

Duck MED HIGH 87˚C 10 to 15

Poultry Chart for Microwave Cooking by Time

Cooking Guide

Poultry

Approximate Cooking Time

(in minutes)

22 to 24 26 to 28 22 to 26 24 to 26 22 to 24 24 to 28 20 to 22

10 to 12

Preheat oven with High Rack in place on Grill 1. If desired, brush chicken with butter, margarine, oil or sauce before and during grilling. Basting helps prevent chicken from drying out. Place chicken skin-side down on High Rack with a dish underneath, to catch drips. Cook for times recommended in the chart. Halfway through cooking, turn chicken skin-side up. Season after cooking. To test for desired cooking, cut into chicken. Chicken should be white in colour, and juices should be clear.

Directions for Grilling Chicken Pieces

Turn over halfway through cooking.

When done, chicken is white in colour and juices are clear.

Arrange chicken skin-side down.

Chicken Grilling Chart

Item

CHICKEN

4 half Breasts Cut-up (whole) 8 Drumsticks 4 Thighs

1.0 kg Wings (approx. 12) 4 Marylands 4 Kebabs

Sausages

Grill Setting

Grill 1 Grill 1 Grill 1 Grill 1 Grill 1 Grill 1 Grill 1

Grill 1

Poultry

Directions for Cooking Poultry by Combination

Wash poultry and pat dry. Season poultry as desired. Whole poultry may be roasted stuffed or unstuffed. Whole Roasting Chickens (1.0 kg to 2.8 kg): Place chicken on Low Rack, with a dish set underneath, to catch drips. Shield drumsticks with a strip of foil for the first 30 minutes of cooking. (Foil should not touch rack or oven walls, as arcing may occur.)

Whole Duck (1.5 kg to 2.5 kg): Pierce skin at 2 cm intervals with a fork to allow fat to drain from duck. Place duck on Low Rack, with a dish set underneath, to catch drips. Drain juices from dish once during cooking.

Whole Turkey (2 kg to 6 kg): Place turkey on Low Rack, with a dish set underneath, to catch drips. Halfway through cooking, shield tops of drumsticks with a strip of foil. (Foil should not touch oven walls, as arcing may occur.) Drain juice from dish once during cooking.

To Cook by Manual Combination:

Multiply the ready to cook weight of the poultry by the minimum recommended minutes per 500 grams. Programme the Combination Setting and Time. Press Start .

To Cook by Auto Weight Combination:

To programme: Select Chicken , enter the weight, then press Start .

After cooking allow to stand, covered, for 10 minutes. This stand time allows for easier carving and finishes cooking. During stand time test for desired cooking. Small poultry is cooked when juices run clear and the drumsticks readily move up and down. Large poultry should be checked with a meat thermometer inserted in both thigh joints. If thermometer touches bone, the reading may be inaccurate.

DO NOT USE A CONVENTIONAL OR MICROWAVE THERMOMETER IN THE OVEN WHEN COOKING BY COMBINATION. If poultry is undercooked, cook a few more minutes at the recommended Combination Setting.

Poultry Chart for Combination Cooking

Poultry Combination Cooking Cooking Time Cooking Accessory

Convection

Temp

Grill Level Micro Power

Level

Chicken (2.8 Kg max.)

200°C Grill 3 Medium

10-12 min./500 g

Place on low rack on metal tray

Chicken Pieces (1.5 Kg max.)

250°C Grill 1 Medium

9-10 min./500 g

Place on low rack on metal tray

Flat Chickens 200°C Grill 3 Medium

10-12 min./500 g

Place on low rack on metal tray

Chicken Kiev 800 g (4)

250°C Grill 1

20-25 min.

Place on low rack on metal tray

Chicken Mignon 800 g (6)

250°C Grill 1

18-22 min.

Place in heatproof dish on low rack on metal tray

Turkey (4 Kg max.)

200°C Low

15 min./500 g

Place on low rack on metal tray

Duck

2.5 Kg max.)

250°C Medium Low

15-18 min./500 g

Place on low rack on metal tray

Cooking Guide

Poultry

Spring Chicken Casserole

Serves: 4

Ingredients:

4 large skinless chicken breast fillets 3 tablespoons flour 1 tablespoon olive oil 1 tablespoon butter 1 clove garlic,crushed 4 shallots, finely sliced 150 g mushrooms, sliced 1 tablespoon dijon mustard 210 ml hot chicken stock 210 ml dry white wine 250 g chat potatoes, halved 250 g baby carrots 100 g asparagus spears 3 tablespoons thickened cream

cup chopped mixed fresh parsley, and tarragon

Method:

Coat chicken with flour and place into the fridge. Place oil, butter, garlic and shallots into a large casserole dish and cook on High power for 1 minute. Add sliced mushrooms. Cover and cook on High power for 2 minutes. Stir in Dijon mustard, stock and wine. Add chicken, potatoes and carrots to dish. Cover and cook on combination: Convection 160°C + Low micro power for 50 minutes. Stir halfway through cooking. Scatter asparagus over the casserole without stirring. Cover and cook on Combination: Convection 160°C + Low power for 8 minutes. Stir in the cream and herbs and cook for a further 2 minutes.

Apricot Nectar Chicken

Serves: 4 to 6

Ingredients:

40 g pkt French onion soup mix 200 ml apricot nectar 1 kg chicken Drumsticks

Method:

In a 2-litre dish mix apricot nectar and French onion soup mix. Add chicken drumsticks and mix to coat with sauce. Cook on Combination: Convection 160°C + Low micro power for 50 to 55 minutes, turning halfway through cooking.

Italian Chicken Casserole

Serves: 4 to 6

Ingredients:

1 tablespoon oil 1 clove garlic, crushed 6 chicken pieces 250 g baby onions or

4 small peeled and left whole

1 can (425 g) tomatoes

cup tomato paste

teaspoon marjoram

teaspoon oregano 100 g button mushrooms 20 black olives 2 tablespoons chopped parsley

salt and pepper

Method:

Place all ingredients into a 3-litre casserole dish and mix well. Cover.

To Cook by Combination:

Cook on Combination: Convection 160°C + Low micro power for 50 to 55 minutes. Stir halfway through cooking.

To Cook by Auto Menu:

Prepare as above and cover with a lid. Select Casserole , then press Start .

Poultry

Serves: 4

Ingredients:

20 g butter 500 g sliced chicken breast fillets 2 tablespoons green peppercorns 1 tablespoon seeded mustard 1 teaspoon chicken stock powder 2 cups fresh breadcrumbs 2 tablespoons chicken stock powder 2 tablespoons lemon juice

cup cream

Method:

Place butter in a 3-litre casserole dish. Cook on High for 20 sec. Add chicken and cook on Medium High for 8 to 10 minutes stirring halfway through cooking. Mix together mustard, stock powder, lemon juice and cream. Pour over chicken, stir. Cook on High for 2 to 3 minutes.

Green Peppercorn Chicken

Stuffed Roast Chicken

Serves: 4 to 6

Ingredients:

1.5 kg chicken 2 tablespoons melted butter

salt and pepper

Stuffing:

1 tablespoon butter 1 small onion, finely chopped 2 rashers bacon, rind removed

and bacon finely chopped 1 tablespoon parsley, finely chopped 1 teaspoon mixed herbs 1

cups cooked rice

1 egg

salt and pepper

Method:

Clean and pat dry chicken with paper towel. Brush chicken with melted butter. Season chicken. Set aside. To prepare stuffing, melt butter in a 1-litre casserole dish on HIGH for 30 seconds. Add onion and bacon and cook on HIGH for 2 minutes. Add all remaining ingredients and mix well. Place stuffing into chicken. Secure opening with tooth picks. Tie legs together with string. Place chicken breast side down on Low Rack.

To Cook by Combination:

Prepare stuffing as above. Cook on Combination: 200°C + Medium Low micro power for 40 to 55 minutes.

Serves: 4

Ingredients:

1 x 1.5 g Chicken 60 g butter 1 tablespoon chopped rosemary 1 tablespoon parsley

Method:

Place butter in a 2 cup jug. Cook on MED HIGH for 40 seconds. Add rosemary and parsley. Tie legs of chicken together with string. Brush with butter mixture. Place breast side down on a rack set in a dish. Cook on Combination 200°C + Grill 3 + Medium micro power for 35 to 40 minutes. Turn over halfway through cooking.

To cook by Auto Menu:

Prepare as above. Select Chicken , enter the weight, then press Start .

Roast Herb Chicken

Poultry

Chicken Rolls with Honey Mustard

Serves: 4 to 6

Ingredients:

8 chicken thigh fillets 16 prunes, pitted 8 spring onions 2 tablespoons flaked almonds 4 rashers rindless bacon, halved lengthwise

Honey Mustard Glaze:

1 tablespoon brown sugar 1 tablespoon French mustard 1 tablespoon honey 10 g butter, melted

ground black pepper

Method:

Open out each thigh fillet and trim away fat. Place 2 prunes, some spring onion and a few flaked almonds on each fillet. Roll fillets up and wrap a piece of bacon around each one. Secure with toothpicks. Blend all glaze ingredients together in a small bowl. Place chicken into a 3-litre dish in a single layer and brush with glaze mixture. Cook on Medium High for 16 to 20 minutes, turning halfway through cooking.

Teriyaki Chicken Wings

Makes: 16

Ingredients:

1 kg chicken wings

cup bottled teriyaki sauce 2 tablespoons tomato sauce 1 tablespoon hoi sin sauce 1 clove garlic, crushed 2 tablespoons honey

Method:

Place chicken wings in a 3-litre dish. Add all remaining ingredients. Stir well. Cover and leave to marinate over night.

To Cook by Microwave:

Remove marinade and cook on MED HIGH for 20 to 25 minutes. Stir halfway through cooking.

To Cook by Grill:

Prepare chicken wings and marinade as above. Preheat oven on Grill 1. Arrange chicken wings on High Rack and brush with marinade. Cook on Grill 1 for 20 to 22 minutes, Turning over halfway through grilling and rebrushing with marinade.

To Cook by Auto Menu:

Prepare as above. Remove from marinade, select Chicken Pieces , enter the weight, then press Start .

Thai Chicken Curry

Serves: 4 to 6

Ingredients:

1 onion, chopped 2 tablespoons red curry paste 1 tablespoon brown sugar 1 tablespoon fish sauce 500 g chicken fillets 2 cups finely sliced vegetables 1 cup coconut milk

Method:

In a 3-litre dish mix onion and curry paste, sugar and fish sauce Cook on HIGH for 3 minutes. Add chicken. Cook on MEDIUM for 3 minutes. Stir. Cook on MEDIUM for 3 minutes., Add vegetables, and coconut milk. Cover. Cook on HIGH for 4 minutes.

Cooking Guide

Crispy Chicken with Hot Salsa

Serves: 4 to 6

Ingredients:

1 large avocado

small red onion

1 small tomato, peeled and seeded

red capsicum 2 cloves garlic, crushed 3 tablesoons olive oil 3 tablespoons chopped coriander 1 tablespoon lime juice

salt and pepper 4 chicken breast fillets with skin

Method:

Finely dice the avocado, onion, tomato and capsicum. Mix together with the crushed garlic, coriander and seasonings. Flatten the chicken breasts with a rolling pin, lift the skin to create a pocket and fill with the salsa mixture. Place the chicken in a baking dish. Drizzle chicken with remaining olive oil. Place the metal tray onto the glass turntable with the low rack. Place the chicken in the baking dish onto the low rack and cook on Combination: Convection 220°C + Grill 2 (preheated) for 25 to 30 minutes or until cooked and golden.

Coq a Vin

Serves: 4 to 6

Ingredients:

8 to 12 pickling onions 4 slices streaky bacon,

rinds removed, bacon chopped

1 kg chicken pieces 125 g button mushrooms,

washed and dried

cup hot chicken stock

cup red wine 2 cloves garlic, crushed 20 g butter, cut into pieces 1 teaspoon mixed herbs

freshly ground black pepper

Chicken and Mushroom Pie

Serves: 4 to 6

Ingredients:

500 g chicken thigh fillets, diced 60 g butter 1 onion, chopped 100 g mushrooms, sliced

cup flour 1 cup milk 1 teaspoon mixed herbs 1 teaspoon prepared mustard

pepper to taste

cup grated Swiss cheese 2 sheets ready rolled puff pastry

Method:

Place chicken into a 3-litre casserole dish and cook on MED HIGH for 5 to 6 minutes. Place butter and onion into a 2-litre dish and cook on HIGH for 2 minutes. Stir in flour, cook on HIGH for 1 minute and gradually add milk stirring constantly. Cook on HIGH for 2 to 3 minutes or until thick. Add herbs, mustard, pepper, cheese and mushrooms, mix well. Stir through chicken and set aside.

To Cook by Convection:

Preheat oven to 200°C. Grease a 20 cm pie dish, line with one sheet of pastry. Add chicken filling and cover with other sheet of pastry. Trim edges. Place on Low Rack and cook on 200˚C for 30 to 35 minutes.

Serves: 4 to 6

Ingredients:

2 tablespoons Oil 1 onion, finely chopped 1 clove garlic, crushed 1 teaspoon finely grated root ginger 2 teaspoons ground coriander

teaspoon ground tumeric 1 teaspoon ground cumin 1 teaspoon chilli powder 3 tablespoons vinegar 1 Kg chicken breast fillets, cut into strips 1 cup chicken stock

cup coconut cream

Method:

Place oil, onions, garlic and ginger in 3-litre dish and cook on High for 2 to 3 minutes. Add spices and vinegar to onion mixture and cook on High for 1 to 2 minutes. Add chicken and stock to onion mixture and cook on Medium for 10 to 15 minutes, stirring 2 to 3 times. Before serving, stir through coconut cream. Heat for 1 to 2 minutes on medium. Serve with rice, pappadums and sambals.

Spicy Chicken Curry

Poultry

Method:

Place onion and bacon into a 3-litre casserole dish and cook on HIGH for 2 to 3 minutes. Add remaining ingredients and combine well.

To Cook by Combination:

Cover and cook on Combination: Convection 160°C + Low for 30 to 35 minutes. Remove lid, stir and rearrange chicken pieces. Continue to cook on Combination: Convection 160°C + Low micro power for 15 to 20 minutes. Stand 10 minutes before serving.

To Cook by Auto Menu:

Prepare as above and cover. Select Casserole ,then press Start .

Cooking Guide

Peanut Satay

Serves: 4

Ingredients:

750 g boneless chicken,

cut into 2.5 cm cubes

Marinade:

teaspoon caraway seeds 1 teaspoon ground coriander 1 clove garlic, crushed 1 tablespoon brown sugar 1 tablespoon soy sauce 1 tablespoon lemon juice

pinch salt bamboo skewers

Satay Sauce:

3 red chillies,

seeded and finely chopped

2 cloves garlic, crushed

1 cm piece ginger, grated

1 teaspoon salt

cup peanut butter 1 cup water

cup sultanas

cup raisins

cup vinegar

cup sugar

cup peanuts

cup chutney (optional)

Method:

Combine all marinade ingredients in a bowl with chicken meat and marinate for at least 2 to 3 hours. Combine all sauce ingredients in a 8-cup jug and cook on HIGH for 8 to 10 minutes, stirring halfway through cooking. Purée sauce in a blender or food processor. Set aside. Preheat oven on Grill 1. Thread chicken meat onto bamboo skewers and place on High Rack. Cook for 8 to 10 minutes, or until cooked, turning once during cooking. Serve with satay sauce.

Tip: To reheat sauce: Cook on HIGH for 1 to 2 minutes.

Honey Sesame Drumsticks

Makes: 6

Ingredients:

8 chicken drumsticks 1 teaspoon chopped garlic 1 teaspoon chopped ginger

cup soy sauce

cup honey

2 tablespoons sesame seeds

Method:

Marinate chicken in remaining ingredients for 2 hours. Place chicken in pie plate. Cook on MED HIGH for 9 minutes. Turn over. Cook on MED HIGH for another 9 minutes.

Grilled Sweet Chilli and Lime Chicken

Serves: 6

Ingredients:

1 clove garlic, crushed 1 tablespoon chopped coriander

cup sweet chilli sauce 2 tablespoons lime juice 6 chicken thigh fillets, halved

Guacamole:

1 medium size ripe avocado 1 clove garlic, crushed 1 tablespoon lime juice

cup lite sour cream

cracked black pepper

Poultry

Camembert Chicken

Serves: 4 to 6

Ingredients:

1.5 kg Chicken 125 g Camembert cheese,

sliced thinly

25 g butter, melted

Method:

Clean and pat dry chicken with paper towel. Using the back of a spoon, gently lift the skin away from the flesh of the bird on the breast. Place the slices of cheese under the skin. Brush chicken with butter. Place the chicken on Low Rack breast side up, and cook on Combination: Convection 190°C + Medium Low micro power for 45 to 50 minutes, stand for 15 minutes before serving.

Method:

Combine garlic, coriander, chilli sauce, lime juice and chicken fillets in a 2-litre bowl. Cover. Marinate for 1 to 2 hours in the refrigerator. Preheat oven to Grill 1. Arrange marinated chicken on High Rack. Cook for 20 to 25 minutes, turning halfway through cooking. Serve with guacamole. To prepare guacamole: In a small bowl mash avocado and stir in garlic, lime juice, sour cream and cracked black pepper to taste.

Soy Chicken and Vegetables

Serves: 4

Ingredients:

1 tablespoon cornflour

cup oyster sauce

cup sherry 2 tablespoons soy sauce 2 teaspoons minced ginger 500 g chicken fillets, sliced 2 cups sliced stir-fry vegetables

Method:

In a 3 litre dish mix cornflour, soy sauce, water and ginger. Cook on HIGH for 2 minutes. Add chicken fillets and mix to coat with sauce. Cook on MED HIGH for 5 to 7 minutes stirring halfway through cooking. Mix in sliced vegetables. Cook on HIGH for 3 minutes. Stir and cook for a further 2 minutes on HIGH.

Florentine Chicken

Serves: 4

Ingredients:

cup grated carrot

cup pine nuts

100 g spinach, cooked,

drained and chopped finely

2 cloves garlic, crushed

pepper to taste 4 half chicken breast fillets 1 egg, beaten 1 tablespoon water

nutmeg 1 cup breadcrumbs seasoned

Method:

Make a stuffing by combining carrot, pine nuts, spinach, garlic and pepper. Pound chicken fillets until flat and even. Divide between the chicken breasts. Fold chicken breasts over the filling and secure with wooden toothpicks. Combine egg and water. Add a pinch of nutmeg to the breadcrumbs. Dip each chicken breast into the egg mixture then into the breadcrumbs. Brush lightly with oil. Preheat oven on Grill 1. Place chicken breasts on High Rack and cook on Grill 1 for 20 to 25 minutes, turning halfway through cooking.

Chicken Wings in Lemon Sauce

Serves: 4 to 6

Ingredients:

1 kg chicken wings

cup soy sauce 1 teaspoon ginger powder 2 cloves garlic, crushed

cup lemon juice

Method: To Cook by Microwave:

Place chicken wings in a 3-litre casserole dish. Mix together remaining ingredients and pour over chicken wings. Marinade for 1 to 2 hours in the refrigerator. Cook on MED HIGH for 20 to 25 minutes. Serve hot with rice.

To Cook by Grill:

Prepare chicken wings and marinade as above. Preheat oven on Grill 1. Arrange chicken wings on High Rack and brush with marinade. Cook on Grill 1 for 22 to 24 minutes, turning over halfway through grilling and rebrushing with marinade.

Warm Chicken Salad

Serves: 4

Ingredients:

1 tablespoon sesame oil 2 tablespoons soy sauce 4 single chicken breast fillets 2 cups snow pea sprouts 1 punnet cherry tomatoes 200 g mixed salad leaves

Dressing:

1 tablespoon peanut butter 1 tablespoon lemon juice 1 tablespoon soy sauce 1 tablespoon honey 2 tablespoons sesame seeds

Method:

Preheat oven to Grill 1. Combine sesame oil and soy sauce. Brush chicken fillets with this mixture and place on High Rack. Cook on Grill 1 for 20 to 22 minutes or until just cooked. Turn halfway through cooking and brush with any remaining soy mixture. Slice into strips and toss with remaining salad ingredients and dressing. Serve immediately. To prepare dressing: Place all ingredients in a screw top jar. Shake until combined.

Poultry

Cooking Guide

Main Fare Meats

For best results, select roasts that are uniform in shape. Place meat on a microwave suitable rack in a rectangular dish. Beef rib roast should be placed cut-side down. Other bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway through cooking turn roasts.

Meats can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the beginning of cooking, remove foil halfway through the cooking time. Beef and pork rib roasts should be shielded by the bones. Foil should extend about 5 cm down from bones. The shank, thin ends of boneless roasts should also be shielded.

Loosely cover baking dish with wax paper or paper towel to prevent splatter. If a large amount of juice accumulates in the bottom of the dish, drain occasionally. If desired, reserve for making gravy. Multiply the weight of the roast by the minimum recommended times per 500 g. Programme Power and Time.

Directions for Cooking Tender Cuts of Meat by Microwave

After heating, check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes. During standing time the internal temperature equalises and the temperature rises 5°C to 10°C.

Half hams should be shielded by wrapping an 8 cm wide strip of foil around the large end of the ham. Secure to the body of the ham with wooden toothpicks. Fold 3 cm over cut surface. For shank ham halves, shield shank bone by cupping it with foil. One third of the way through cooking, remove ham from oven and cut off skin. Turn fat-side up and re-shield edges. If desired, glaze last 10 to 20 minutes of cooking.

Canned hams should be shielded on the top cut-edge with a 3 cm strip of foil. Wrap strip of foil around ham and secure to body of ham with wooden toothpicks. Fold 2 cm over cut surface. If desired, glaze last 10 to 20 minutes of cooking.

Meat Chart for Microwave Cooking

Meat

Beef

Roasts

Rare Medium Well

Chuck, Flank, Brisket

Pork

Leg of Pork Loin of Pork Pork Chops Ham Canned (fully cooked)

Lamb

Medium Well

Power

MED HIGH MED HIGH MED HIGH

MEDIUM

MED HIGH MED HIGH MED HIGH MED HIGH

MED HIGH MED HIGH

Approx. Cooking Time

(minutes per 500 g)

8to10 10 to 12 12 to 14 25 to 30

12 to 15 12 to 15

6to 8

5to 7

10 to 12 12 to 15

Directions for Cooking Less-Tender Cuts of Meat by Microwave

Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use

to 1 cup of soup, broth, etc per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat. Select a covered casserole deep enough so that the meat does not touch the lid.

If an oven cooking bag is used, prepare the bag according to package directions. Do not use wire or metal twist-ties. Use the nylon tie provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag to allow steam to escape.

Multiply the weight of the roast by the minimum recommended minutes per 500 g. Programme Power and Time. Turn meat over halfway through cooking.

Main Fare Meats

Cooking Guide

Lasagne

Serves: 4 to 6

Ingredients:

250 g precooked lasagne noodles

cup Parmesan cheese, extra

cup grated Mozzarella cheese, extra

Meat Sauce:

500 g topside mince 2 onions, finely chopped 1 can (425 g) tomato puree 2 cloves garlic, crushed 2 tablespoons dried mixed herbs 3 beef stock cubes

salt and pepper

Cheese Sauce:

3 tablespoons butter 3 tablespoons flour 2 cups milk 2 tablespoons grated Parmesan cheese 2 tablespoons grated Mozzarella Cheese

ground black pepper

Directions for Grilling Meat

Method:

Place all meat sauce ingredients into a 3-litre casserole dish and mix well. Cover and cook on MED HIGH for 25 to 30 minutes, stirring halfway through cooking. Melt butter in a 1-litre casserole dish on HIGH for 1 min 30 seconds. Add flour, stir and cook on HIGH for 20 to 30 seconds. Add milk, stirring, cook on HIGH for 3 to 4 minutes, stirring halfway through cooking. Add cheese and pepper and mix well. Place half of the meat sauce into a 4-litre casserole dish. Layer 5 sheets of lasagne noodles over meat sauce. Top with remaining meat sauce and another 5 sheets of lasagne noodles. Spread cheese sauce evenly over the noodles and sprinkle with extra Parmesan and Mozzarella cheese.

To Cook by Convection:

Preheat oven to 180°C. Place lasagne in oven and cook on 180°C for 30 minutes. Serve hot with a green salad and garlic bread.

To Cook by Combination:

Prepare as above. Cook on Combination: Convection 220°C + Medium Low micro power for 20 to 25 minutes or until golden brown.

Preheat oven with High Rack on Grill 1. Trim excess fat from meat. Slash fat with a sharp knife to prevent meat curling. Place meat on High Rack with a dish underneath, to catch drips. Cook for times recommended in chart. Halfway through cooking, turn meat over. Season after cooking. To test for desired

cooking, cut into meat. Red colour indicates rare, pink indicates medium and grey indicates well done.

Meat Grilling Chart

Main Fare Meats

MEAT GRILL

APPROX. COOKING TIME

(in minutes)

BEEF

Hamburger (approx. 3 cm thick)

Well

Fillet Mignon (approx. 3 cm thick)

Rare Medium

Steak (approx. 2 cm thick)

Rare Medium Well

Grill 1

Grill 1 Grill 1

Grill 1 Grill 1 Grill 1

12 to 14

10 to 12 12 to 14

8to10 10 to 12 14 to 16

PORK

Chops 2 cm thick Frankfurters Ham Steak 1

cm thick

Sausages thick

thin

Grill 1 Grill 2 Grill 1 Grill 1 Grill 1

16 to 18

4to 6

6to 8 12 to 14

8to10

LAMB

Chops 2 cm thick (8 on rack)

Medium Well

Grill 1 Grill 1

16 to 18 18 to 20

Directions for Cooking Meats by Combination

Season roast as desired, but add salt after cooking. Salt can be used for cooking Pork.

Beef, Pork and Lamb Roasts: Place fat-side down on Low Rack with a dish underneath to catch drips. Place pork rib roasts, rib tips down on Low Rack. Shield thin ends, cut edges and bony areas to prevent overcooking. To shield, place a thin strip of foil over top cut edges of roast. Cover tapered thinner section of roast with a small square of foil. (Foil should not touch sides of the oven, as arcing may occur.) Remove foil halfway through cooking time. Always turn meats over halfway through cooking. Canned Ham (1.5 kg to 2.5 kg): Place on Low Rack. Shield top cut edge with a 4 cm wide strip of foil. Fold foil over top cut edge and down the sides. (Foil should not touch oven sides, as arcing may occur.)

Pot Roast (1.2 kg to 1.75 kg): Place meat, vegetables and seasonings in large oven proof casserole dish. Cover with a lid. If desired, the pot roast may be cooked in an oven cooking bag. Prepare the oven cooking bag according to package directions. Do not use wire or metal twist-ties. Use the nylon ties provided, or use a piece of cotton string or a strip cut from the oven bag. Place bag in oven proof casserole dish. Place dish on metal tray set on Glass turntable. Cook on Combination as per the chart below.

To Cook by Manual Combination:

Multiply the weight of the meat by the minimum recommended minutes per 500 grams. Cook meat on Combination using the times in the following chart.

To Cook by Auto Menu:

Programme the desired Automatic Combination setting Beef & Lamb , enter the weight, press Start . After cooking, allow the roast to stand covered, for 10 to 15 minutes to allow the roast to finish cooking. Roasts are easier to carve after standing.

As with Microwave cooking, roasts cooked by Combination will continue to cook during the stand time. During stand time check the internal temperature of the roast using a Microwave or conventional thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. If the temperatures are lower than desired, return the roast to the oven and cook a few more minutes at the recommended Combination Setting. DO NOT USE A MICROWAVE OR CONVENTIONAL MEAT THERMOMETER IN THE OVEN WHEN COOKING BY COMBINATION. Stand 10 to 15 minutes before carving.

Meat Chart for Combination Cooking

Main Fare Meats

Meat Combination Cooking Cooking time Accessory

Oven Temp. Micro Power Level

Beef Roasts Rare Medium Well Done

180°C (preheated) 180°C (preheated) 180°C (preheated)

Medium Low Medium Low Medium Low

12 - 14 min./500 g 14-16 min./500 g 18-20 min./500 g

Metal tray with splatter shield or low rack on metal tray.

Pot Roasts (1-2 Kg) 160°C (preheated) Low

-2 hours total

Covered casserole dish on metal tray

Pork Roasts 170°C (Preheated) Medium 13 - 15 min./500 g Metal tray with splatter

shield or low rack on metal tray

Lamb Roasts 180°C (Preheated) Medium Low 14 - 16 min./500 g Metal tray with splatter

shield or low rack on metal tray

Meatloaves 180°C (Preheated) Medium Low 18 - 20 min./500 g In loaf dish on metal tray

Casseroles 160°C Low

Approx.

conventional

cooking time

Covered casserole dish on metal tray

Cooking Guide

Serves: 4

Ingredients:

1 rack of lamb

(approx. 8 cutlets)

1 clove garlic, cut into slices

rosemary

Method:

Score rack of lamb and insert slices of garlic under skin. Place lamb fat side down on Low Rack. Sprinkle with rosemary. Cook on Combination: Convection 180°C + Medium Low micro power for 10 minutes per 500 g turning halfway through cooking. Stand for 5 minutes before serving.

Rack of Lamb

Seasoned Roast Lamb

Serves: 4 to 6

Ingredients:

1.6 kg lamb leg 1 tablespoon seeded mustard 1 tablespoon rosemary

Method:

Place lamb on low rack on metal tray. Brush with mustard and sprinkle with rosemary. Cook on Combination: 180°C + Medium Low micro power for 45 to 50 minutes. Turn halfway through. Cover, Set timer for 10 minutes and allow to stand.

To Cook by Auto Menu:

Prepare as above. Select Lamb , enter the weight then press Start .

Lambs Fry and Bacon

Serves: 4

Ingredients:

750 g lambs fry

cup flour

250 g bacon, rind removed

and bacon cut into 2 cm strips 2 onions, sliced 1 tablespoon butter

ground black pepper 1 tablespoon chopped parsley 1 cup beef stock

Method:

Soak lambs fry in water for 30 minutes, remove skin and cut liver into thin strips. Coat lambs fry with flour and shake off any excess. Place bacon and onion into a 3-litre dish and cook on HIGH for 3 to 5 minutes. Remove and drain well on absorbent paper. Add the butter to the dish and the sliced lambs fry. Cook on Medium for 6 to 8 minutes, stir halfway through cooking. Add bacon and onion, season and add parsley. Stir well. Cook on HIGH 2 to 3 minutes and serve immediately.

Lamb and Mushroom Kebabs

Makes: 8 skewers

Ingredients:

cup red wine 1 tablespoon lemon juice 1 tablespoon oil 1 clove garlic, crushed

teaspoon ground coriander

freshly ground black pepper

500 g boneless leg lamb,

trimmed and cut into 3 cm cubes

200 g mushrooms, stalks removed

Method:

Combine red wine, lemon juice, oil, garlic, coriander and pepper in a jug. Place lamb in a bowl. Pour over liquid. Cover and leave to marinate overnight. Thread lamb cubes and mushrooms alternately onto bamboo skewers. Approximately 4 cubes of meat per skewer.

Preheat oven to Grill 1. Place skewers on High Rack and cook on Grill 1 for 10 to 12 minutes.

Main Fare Meats

Irish Stew

Serves: 4

Ingredients:

600 g lamb, cut into 2 cm cubes 1 onion, sliced 1 carrot, peeled and sliced 2 potatoes, peeled and sliced 1 stalk celery, sliced 500 ml stock 2 tablespoons flour 2 bay leaves

teaspoon dried rosemary

Method:

Trim excess fat off Lamb. Place all ingredients in a 3-litre casserole dish.

To Cook by Microwave:

Prepare as above and cover. Cook on MED HIGH for 20 to 25 minutes.

To Cook by Auto Menu:

Prepare as above and cover. Select Casserole , enter the weight then press Start .

Lamb Chops with Spicy Sauce

Serves: 4

Ingredients: Marinade:

cup medium or dry sherry

3 tablespoons tomato paste 2 tablespoons lemon juice 2 cloves garlic, crushed 1 teaspoon chilli powder 1 teaspoon coriander powder 1 teaspoon ground ginger 1 tablespoon finely chopped fresh parsley

freshly ground black pepper to taste

8 lamb loin chops (approx. 800 g)

Method:

Combine all marinade ingredients to form a thick mixture. Place chops in a single layer in a shallow dish and pour marinade mixture over. Allow to marinate for 6 to 8 hours. Remove chops from marinade (reserving this mixture) and place chops on a rack in a shallow dish. Cook on MED HIGH for 8 to 10 minutes, turning over halfway through cooking. Place marinade mixture into a jug and heat on HIGH for 1 to 2 minutes. Arrange chops on serving plate then pour the sauce over. Serve garnished with parsley or watercress.

To Cook by Grill:

Prepare as above. Preheat oven on Grill 1. Place chops on Low Rack on metal tray and cook on Grill 1 for 18 to 20 minutes, turning over halfway through cooking.

Chilli Beef

Serves: 4 to 6

Ingredients:

500 g beef mince 1 diced onion 1 teaspoon minced garlic 1 x 35 g packet chilli seasoning mix 400 g can tomato puree 440 g can kidney beans, drained

Method:

Place mince, onion, garlic, chilli seasoning and tomato puree in a 3-litre dish. Mix well. Cook on HIGH for 8 minutes. Stir halfway through cooking. Add kidney beans and cook on HIGH for a further 8 minutes. Stir halfway through cooking. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty bread.

Sticky Ribs

Serves: 4

Ingredients:

1 Kg pork spare ribs 300 ml water

Glaze:

150 g orange marmalade (without rind) 2 tablespoons dark brown sugar 100 ml fresh orange juice 2 teaspoons freshly grated root ginger 75 ml tomato sauce 30 ml white wine vinegar

Method:

Place ribs in a single layer with the water. Cover and cook on High power for 10 minutes. Drain. Glaze: Mix together all the glaze ingredients in a large bowl. Cook on High power for 3 to 4 minutes. Dip each rib into the glaze ensuring they are well coated. Place ribs on the round metal tray elevated on the high rack. Pour over the remaining glaze. Cook on combination: Convec. 230°C + Grill 3 + Medium micro power for 20 minutes. Turn halfway and baste.

Cooking Guide

Roast Beef

Serves: 6

Ingredients:

2 kg roast beef

seasoned flour

Method:

Place beef on Low Rack with a dish underneath, to catch drips. Sprinkle beef with seasoned flour.

To Cook by Combination:

Cook on Combination: Convection 180°C + Medium Low micro power for 45 to 50 minutes, for a medium result. Stand covered for 10 minutes before serving.

To Cook by Auto Menu:

Select Beef , enter the weight, then press Start . Stand covered for 10 minutes before serving.

Corned Beef

Serves: 4

Ingredients:

1.5 to 1.7 kg corned silverside 1 tablespoon brown sugar 1 tablespoon white vinegar 1 onion, cut in half 4cloves 6 peppercorns 1 bay leaf 3 cups water

Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in a 4-litre casserole dish. Add remaining ingredients. Cover and cook on HIGH for 10 minutes. Turn meat, cover and cook on MEDIUM for 1

to 1

hours. Stand corned silverside in cooking liquid for 10 minutes before serving.

Note:

Depending on the shape of the silverside, it may require a further 10 to 15 minutes on MED LOW.

To Cook by Auto Menu:

Prepare as above. Select Casserole, enter the weight then press Start .

Yorkshire Pudding

Serves: 6 to 8

Ingredients:

1 cup plain flour

pinch of salt 1 egg 1

cups milk

oil for greasing muffin tins

Method:

Sift flour and salt into a bowl. Break egg into flour and gradually add milk, stirring constantly until smooth. Set aside covered for 1 hour.

To Cook by Convection:

Preheat oven to 220˚C. Brush twelve 7 x 3 cm muffin tins with oil, and place into oven for 2 to 3 minutes to heat oil. Remove tins and pour in batter until tins are half full. Place on Low enamel shelf and cook on 220˚C for 15 to 20 minutes or until golden. Serve with roast beef.

French Onion Beef Casserole

Serves: 4 to 6

Ingredients:

1 chopped onion 1 teaspoon mixed dried herbs 200 g diced potatoes 500 g diced chuck steak 40 g packet French onion soup mix

cup tomato paste

2 cups beef stock

Method:

In a 3-litre dish place onion, herbs, and potatoes. Cook on HIGH for 5 minutes. Add steak, soup mix, tomato paste, and beef stock. Cover. Cook on Combination: Convection 160°C + Low micro power for 40 to 45 minutes, stirring twice during cooking. After cooking, allow to stand for 10 minutes.

Main Fare Meats

Mini Meatballs

Serves: 4

Ingredients:

500 g topside mince 1 onion, finely chopped 1 clove garlic, crushed

cup fresh breadcrumbs

1 tablespoon tomato sauce

freshly ground black pepper

Sauce:

cup pineapple pieces, reserve juice

cup brown sugar

1 tablespoon cornflour

cup beef stock

cup vinegar

2 teaspoons soy sauce

Method:

Place mince, onion, garlic, breadcrumbs, tomato sauce and pepper in a large bowl and mix well. Roll mixture into 2.5 cm balls. Place half of balls onto a paper towel lined dinner plate evenly spread. Cook on MEDIUM for 6 to 8 minutes, turning halfway through cooking. Set aside. Repeat with remaining mixture.

Sweet and Sour Sauce:

Drain pineapple and reserve pineapple juice. In a jug, combine sugar and cornflour. Add reserved pineapple juice, beef stock, vinegar and soy sauce. Mix well. Cook on HIGH for 4 minutes. Stir and add pineapple pieces. Cook on HIGH for a further 1 to 2 minutes. Stir well. Spoon sauce over meatballs and serve.

To Cook by Grill:

Prepare meatballs as above. Preheat oven on Grill 1. Arrange meatballs on High Rack and cook on Grill 1 for 10 to 12 minutes, turning once during cooking.

Apricot Meatloaf

Serves: 4 to 6

Ingredients:

500 g minced beef 1 onion, finely chopped 1 can (425 g) apricot halves,

drained and diced

green capsicum, finely chopped

cups soft breadcrumbs 2 tablespoons fruit chutney 2 tablespoons chopped parsley 1 beef stock cube, crumbled

ground black pepper

cup milk 1 egg 2 tablespoons apricot jam

Method:

Combine all ingredients except jam in a large bowl, mix well. Place into a lightly greased 12 cm x 20 cm loaf dish. Cook on MED HIGH for 20 to 25 minutes. Spread with jam while meatloaf is still warm.

Chinese Beef and Vegetables

Serves: 4 to 6

Ingredients:

400 g rump steak, sliced 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 tablespoon soy sauce 2 tablespoons Hoi Sin sauce

cup beef stock 3 cups sliced vegetables of your choice

(e.g. snow peas, broccoli, capsicum)

Method:

Place rump steak, ginger and garlic in a 3-litre dish. Cook on HIGH for 1 minute. In a 1-cup jug mix soy sauce, Hoi sin sauce and beef stock. Mix into beef. Cook on HIGH for 2 minutes. Mix in vegetables. Cook on HIGH for 5 to 7 minutes stirring halfway through cooking time.

Beef Stroganoff

Serves: 4

Ingredients:

1 tablespoon butter 1 onion, sliced 750 g rump steak sliced thinly 2 tablespoons tomato sauce 2 tablespoons Worcestershire sauce 200 g sliced button mushrooms 1 tablespoon cornflour

cup hot beef stock

cup sour cream

1 tablespoon chopped parsley

Method:

Place butter, onion, meat, sauces and mushrooms into a 3-litre dish. Cook on MED HIGH for 8 to 10 minutes. Combine stock and cornflour in a small bowl, then add to meat mixture. Stir well. Cook on MED HIGH for a further 3 to 5 minutes. Add sour cream and parsley. Stir and cook on MED HIGH for 2 minutes. Serve with egg noodles or rice.

Cooking Guide

Beef Roll with Spinach and Spring Onion Stuffing

Serves: 4 to 6

Ingredients:

2 thick skirt steaks

(approx. 500 g each), pounded

Stuffing:

1 tablespoon butter 1 clove garlic, crushed

bunch spinach, washed and roughly chopped

4 spring onions, finely sliced

cup fresh breadcrumbs

salt and pepper 1 egg, lightly beaten 1 tablespoon slivered almonds

Sauce:

1 can (410 g) tomato puree 1 clove garlic, crushed

cup dried oregano

teaspoon dried thyme

teaspoon dried basil

pinch of pepper

Method:

Using a sharp knife, score the smooth side of the steaks to form a diamond pattern. Place steaks scored side down. Set aside. Place butter and garlic into a 2-litre casserole dish. Cook on HIGH for 30 to 40 seconds. Add spinach and spring onions and cook on HIGH for 3 to 4 minutes. Allow to cool slightly. Add breadcrumbs, salt and pepper, egg and almonds to mixture. Mix until well combined. Place stuffing onto steaks and roll up lengthwise to form two long rolls. Secure rolls with string. Place beef rolls on a rack in a 3-litre casserole dish. Cook on MED HIGH for 30 to 35 minutes, turning halfway through cooking. Allow to stand before carving into slices.

Sauce:

Place all ingredients into a 1-litre pyrex jug and mix well. Cook on HIGH for 8 to 10 minutes, or until the sauce is a thick pouring consistency. Pour over beef and serve.

Beef Bourguignonne

Serves: 4

Ingredients:

750 g topside beef

cup red wine 1 clove garlic, crushed 1 bay leaf 125 g streaky bacon, rind removed

and bacon chopped 12 button onions, peeled 1 tablespoon flour

cup beef stock

salt

freshly ground black pepper 2 tablespoons brandy (optional)

125 g button mushrooms,

cleaned and trimmed

Method:

Trim the meat and cut into 2.5 cm cubes. Place in a large casserole dish with the wine, garlic and bay leaf. Cover and leave several hours or overnight in a refrigerator. Place bacon in a shallow dish, cover with paper towel and cook on HIGH for 2 to 3 minutes. Mix in the flour then gradually add the stock. Combine all remaining ingredients except brandy and mushrooms.

To Cook by Combination:

Prepare as above, cook on Combination: Convection 160°C + Low micro power for 50 minutes. Add the brandy and mushrooms and return casserole to oven uncovered for a further 10 minutes.

To Cook by Auto Menu:

Prepare as above and cover. Select Casserole , enter the weight then press Start .

Main Fare Meats

Pepper Pot Beef

Serves: 4 to 6

Ingredients:

1 teaspoon minced garlic 1 red capsicum cubed 410 g can tomatoes 500 g cubed beef

cup tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon cracked pepper

Veal and Pineapple Casserole

Serves: 4 to 6

Ingredients:

125 g bacon, rind removed 750 g veal steak, diced 2 tablespoons seasoned flour 2 onions, sliced 1 can (450 g) pineapple pieces, drained 2 tablespoons parsley, finely chopped

teaspoon dried basil 1 cup tomato puree 1 chicken stock cube, crumbled

Method:

Cut bacon into 3 cm pieces. Combine veal, bacon and remaining ingredients in a 3-litre casserole dish. Mix well and cover.

To Cook by Microwave:

Cook on MED HIGH for 30 to 35 minutes. Stirring halfway through cooking.

To Cook by Combination:

Prepare as above, cook on Combination: Convection 160°C + Low micro power for 40 to 45 minutes, stirring halfway through cooking.

To Cook by Auto Menu:

Prepare as above, Select Casserole , enter the weight then press Start .

Herbed Beef and Mozzarella Roll-up

Serves: 4

Ingredients:

750 g topside mince 1 onion, finely chopped 1 clove garlic, crushed

black pepper 2 tablespoons chopped parsley 1 tablespoon Italian herbs 1 egg, lightly beaten 250 g Mozzarella cheese, grated

Tomato Sauce:

1 can (425 g) tomato pieces 1 tablespoon tomato paste 1 teaspoon dried basil

Method:

Preheat oven to 190˚C. Mix all ingredients (except cheese) until well combined. Lay a large sheet of greaseproof paper onto a work surface. Place meat on paper and press out firmly to measure 35 x 25 cm. Sprinkle cheese over meat mixture leaving a 2 cm border around all sides. Tightly roll up meat mixture. Place in a 23 x 13cm loaf tin. Cook on 190˚C for 50 to 55 minutes. Drain well after cooking. Stand for 5 minutes before slicing.

Method for Sauce:

Combine all ingredients in a food processor and process until smooth. Pour into 4-cup jug. Cover with plastic wrap. Cook on HIGH for 5 to7 minutes.

Method:

In a 3 litre dish mix garlic, capsicum, tomatoes, beef, tomato paste, Worcestershire sauce and pepper.

To Cook by Microwave:

Cook on MED HIGH for 35 to 40 minutes or until meat is tender. Stirring regularly. Serve with steamed rice.

To Cook by Combination:

Prepare as above. Cover and cook on Combination: Convection 160°C + Low micro power for 50 to 60 minutes or until beef is tender.

To Cook by Auto Menu:

Prepare as above and cover. Select Casserole , enter the weight then press Start .

Cooking Guide

Main Fare Meats

Veal Paprika

Serves: 4

Ingredients:

750 g diced veal 250 g mushrooms, sliced 1 cup chicken stock 1 onion, finely chopped 1 teaspoon paprika

salt and pepper 2 tablespoons flour 1 tablespoon tomato paste

cup sour cream

Method:

In a 3-litre casserole dish combine veal, mushrooms,

cup of the chicken stock, onion paprika and salt and pepper. Cook on HIGH for 10 minutes. Blend flour with remaining stock. Stir into veal with tomato paste and cook on HIGH for 2 to 3 minutes. Blend in sour cream. Serve.

To Cook by Combination:

Prepare as above. Cook on Combination: Convection 160°C + Low micro power for 35 to 40 minutes. Blend flour with remaining stock. Stir into veal with tomato paste and cook on HIGH for 2 to 3 minutes. Blend in sour cream. Serve.

Crispy Spinach Stuffed Pork

Serves: 6

Ingredients:

1.8 kg Boned pork loin roll

bunch spinach, washed and stalks removed

1 clove garlic, crushed

juice of 1 lemon

cup pine nuts

Method:

Unroll pork on a flat surface. Place spinach leaves garlic and lemon juice in a 3-litre casserole dish. Cook covered on HIGH for 3 to 4 minutes. Place spinach mixture on top of pork and sprinkle with pine nuts. Re-roll pork tightly and secure with string. Place pork on Low Rack. Cook on Combination: Convection 170°C + Medium micro power for 50 to 60 minutes. Stand covered for 10 minutes before serving.

Barbecued Spare Ribs

Serves: 4

Ingredients:

1 kg pork spare ribs

cup fruit chutney

cup tomato sauce 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce

Method:

Place all ingredients into a large pyrex bowl and mix well. Allow the spare ribs to marinate for several hours or overnight. Preheat grill on Grill 1. Cook spare ribs on High Rack on metal tray for 20 to 25 minutes. Turn halfway through cooking. Serve with rice.

Italian Sausage and Pepper Casserole

Serves: 4

Ingredients:

4 cups water 1

cups elbow macaroni 500 g Italian sausages or chipolatas 2 large onions, diced 2 green capsicums, diced 1 can (425 g) tomato purée

teaspoon salt

teaspoon pepper

1 teaspoon Italian herbs

cup Parmesan cheese

Method:

Place water in a 4-litre casserole dish. Cover and cook on HIGH for 10 minutes. Add macaroni, cover and cook on HIGH for 8 to 10 minutes. Stand covered for 5 minutes. Drain. Place sausages in a 3-litre casserole dish. Cover and cook on HIGH for 4 to 6 minutes. Drain, slice into 3 cm pieces. Set aside. Place onion and capsicum in casserole dish. Cover and cook on HIGH for 4 to 6 minutes. Stir in macaroni, sliced sausages, tomato purée, salt and pepper, herbs and half the Parmesan cheese. Cover and cook on Combination: Convection 160°C + Low micro power for 20 minutes. Remove lid, stir, sprinkle over remaining Parmesan cheese. Cook as above for a further 15 minutes.

Roast Pork

Serves: 6 to 8

Ingredients:

2 to 2.25 kg loin of pork, on bone 2 teaspoons salt

Method:

Place pork skin side up on Low Rack. Rub salt into rind of pork,

To Cook by Combination:

Cook on Combination: Convection 170°C + Medium micro power for 1 hour to 1 hour 30 minutes. Stand for at least 10 minutes before carving.

Vegetable Varieties

Directions for Cooking Vegetables by Microwave

Frozen Vegetables Chart

Dried Beans and Peas Chart

Fresh Vegetables

Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on HIGH according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange, if required. Vegetables that are to be cooked whole and unpeeled, need to be pierced to allow steam to escape. Place vegetables on a paper towel lined dinner plate. Allow to stand covered according to the time indicated in the charts.

Frozen Vegetables

Remove vegetables from package and place in an appropriate

sized container. Vegetables frozen in pouch should be placed in a dish and the top pierced. Cook on HIGH according to directions given in chart. Vegetables should be cooked covered with a lid or plastic wrap.

Dried Beans or Peas

Place hot tap water, in a 4-litre dish. Bring hot water to the boil on HIGH for 10 to 12 minutes.

To Cook by Time:

Add beans and 2 tablespoons oil to water. Cook according to directions in chart. Stir.

Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of dried beans equals about 3 cups cooked. Use in place of canned beans. Allow to stand, covered, for 15 to 20 minutes after cooking.

Vegetable Quantity Cooking

Approximate Cooking Time (in

min.) on HIGH power

Beans 250 g Cook in covered 2-litre dish. 5 to 7 Broad beans 250 g Cook in covered 2-litre dish. 5 to 7 Broccoli (spears) 350 g Cook in covered 2-litre dish. 5 to 7 Brussels Sprouts 250 g Cook in covered 2-litre dish. 5 to 7 Carrots (baby) 250 g Cook in covered 2-litre dish. 6 to 8 Cauliflower 500 g Cook in covered 2-litre dish. 8 to 10 Corn (

cob)

Corn (cobs)

cob (75 g)

(4) 250 g

Cook in covered 2-litre dish. Cook in covered 2-litre dish.

2 to 3

8 to 10

Mixed vegetables 250 g Cook in covered 2-litre dish. 4 to 6 Peas 250 g Cook in covered 2-litre dish. 4 to 6 Spinach 250 g Cook in covered 2-litre dish. 6 to 8

Asian Sir Fry Mix 500 g Cook in covered 2-litre dish. 7 to 8

Item Container

Amount

of Hot Water

Approx. Time to Boil Hot Water on

HIGH Covered (in mins.)

To Cook Beans on MED LOW

Covered (in mins.)

Lentils (250 g) 4-litre dish 2 litre 10 to 12 15 to 20 Soup mix (250 g) 4-litre dish 2 litre 10 to 12 25 to 30 Split peas (250 g) 4-litre dish 2 litre 10 to 12 35 to 40 Beans (250 g)

Soaked overnight

4-litre dish 2 litre 10 to 12 30 to 35

Chick Peas (250 g) Soaked overnight

4-litre dish 2-litre 10 to 12 45 to 50

Cooking Guide

Fresh Vegetables Chart for Time Cooking

Vegetables should be covered and cooked on HIGH power for best results. Weights given are trimmed weights.

Vegetable Varieties

Vegetable Quantity Cooking Procedure Approximate Cooking Time

(in min.)

on HIGH power

Asparagus 250 g

Covered dish with

cup water.

4 to 6

Beans (sliced-finely) 250 g

Covered dish with

cup water.

6 to 8

Beetroot 4 whole

(500 g)

Covered with 2 tablespoons water in a 1-litre dish. Stand after cooking 5 mins.

8 to 10

Broccoli 250 g Flowerets only, in a covered dish with 1/4 cup water. 6 to 8

Brussels sprouts 350 g

Covered dish with

cup water.

4 to 6

Cabbage 500 g

Shredded, with

cup water in a covered dish.

6 to 8

Carrots 4 (sliced finely)

(250 g)

With

cup water in a covered dish.

4 to 6

Cauliflower 500 g

In a covered dish, with

cup water.

6 to 8

Celery 6 stalks

(400 g)

Cut in 1 cm angled pieces with

cup water, in a covered

dish.

6 to 8

Corn 2 cobs (500 g)

4 cobs (1 kg)

Brush with melted butter and cook on a covered dish. 4 to 6

8 to 10

Eggplant 1 (500 g)

Dice with

cup water in a covered dish.

4 to 6

Onions 3 (200 g)

Cut in quarters with

cup water in a covered dish.

6 to 8

Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in a covered dish. 3 to 5 Peas 250 g

Shell peas and place with

cup water in a covered dish.

4 to 6

Potatoes mashed

jacket

3 (500 g)

Peeled and quartered with

cup water. Prick skins, on

paper towel lined plate, uncovered.

10 to 12

8 to 10

Pumpkin 500 g

Peeled and cut into uniform pieces with

cup water in a

covered dish.

8 to 10

Spinach 250 g

Remove stem, cut leaves into small pieces. With

cup

water in a dish, covered.

4 to 6

Sweet potato (Kumara)

500 g In serving size pieces with 2 tablespoons butter in a

covered dish.

6 to 8

Turnips 500 g

Peeled and sliced finely with

cup water in a covered dish.

6 to 8

Tomatoes 2 (300 g) Sliced and cooked covered with 1 tablespoon butter in a

dish.

2 to 4

Zucchini (Courgette) 500 g Cut in 2 cm pieces in a covered dish. 5 to 7

Vegetable Varieties

Cooking Vegetables by Combination

Some vegetables and vegetable dishes benefit in appearance and flavour from being cooked with the addition of convection heat along with microwave power. Your oven has two automatic combination settings: one for roast vegetables and the other for potato bake. You may also wish to cook your favourite vegetables on manual combination. The following charts will give you a guide as to which combination settings to use.

Food Quantity Combination Setting Cooking Time Instructions

Roast vegetables

*Up to 1 Kg can be cooked on Auto setting

500 g

1 Kg

1.5 Kg

Conv. 250°C + Grill 1 + Medium Low

25 minutes

35 minutes

45 minutes

Cut even sized pieces. Place on low rack on the metal tray on the glass turntable. Brush with butter or oil. Turn during cooking.

Jacket Potatoes 1

2 4 6

Conv. 250°C + Grill 1 + Medium Low

15 minutes 20 minutes 25 minutes 30 minutes

Prick skins several times and place on the low rack on the metal tray on glass turntable.

Stuffed Vegetables

(Cooked filling)

Conv. 250°C + Grill 1 + Medium Low

Place vegetables in an oven proof dish on metal tray on glass turntable.

Potato Bake

Your oven has an automatic setting for cooking potato bake. Refer to the chart below for quantities and dish sizes. Other hard vegetables such as sweet potato, pumpkin and carrot may be substituted for potato or a combination of these may be used. Onion, shallot, bacon, ham as well as your favourite seasoning may be used. Commercial packets of potato bake cook in sauces may also be used - follow directions on packet for microwave quantities. Place thinly sliced potatoes/vegetables evenly into an ovenproof dish. Mix together the milk and/or cream and pour evenly over the potatoes. Sprinkle with cheese. Place dish uncovered onto the metal tray on the glass turntable. Press Potato Bake pad then press start.

Serves Potatoes/Vegetables Milk/Cream Cheese Dish

4 500 g 250 ml

cup

1 litre

6 750 g 375 ml

cup

1.5 litre

8 1.0 Kg 500 ml 1 cup 2 litre

Cooking Guide

Creamed Spinach

Serves: 4

Ingredients:

1 bunch spinach, roughly chopped 4 spring onions, finely chopped 1 clove garlic, crushed 2 tablespoons sour cream

salt and pepper

Method:

Wash and drain spinach leaves. Place spinach, spring onions and garlic in a covered 3-litre casserole dish.

To Cook by Microwave:

Cook on HIGH for 6 to 8 minutes.

To Cook by Auto Menu:

Select Vegetables , then press Start .

To Complete:

Drain well by squeezing between two dinner plates. Toss through remaining ingredients. Season to taste. Cook on HIGH for 1 to 2 minutes. Serve.

Broccoli and Cheese Sauce

Serves: 2 to 3

Ingredients:

250 g broccoli, washed,

trimmed and cut into pieces

2 tablespoons water

Cheese Sauce:

2 tablespoons butter 2 tablespoons flour 1 cup milk

cup grated cheese

teaspoon mustard

salt and pepper

Method:

Place broccoli and water in a covered 2-litre casserole dish.

To Cook by Microwave:

Cook on HIGH for 6 to 8 minutes. Drain and set aside.

To Cook by Auto Menu:

Select Vegetables , then press Start . Drain and set aside.

To Complete:

Place butter in a 4-cup jug and cook on HIGH for 30 to 60 seconds. Add flour and mix well. Cook on HIGH for 30 to 60 seconds. Add milk gradually and stir well. Cook on HIGH for 2 to 3 minutes, stirring halfway through cooking. Add cheese, mustard, salt and pepper. Mix well. Pour sauce over broccoli and cook on MEDIUM for a further 2 minutes.

Fanned Potatoes

Serves: 4

Ingredients:

50 g butter 800 g potatoes, peeled

salt paprika

Method:

Melt butter in a 2-cup jug on HIGH for 1 to 2 minutes.

To Cook by Convection:

Preheat oven to 200°C. Cut potatoes vertically in thin slices, without cutting right through to the base. Place potatoes on Low Rack with cut side uppermost. Pour over melted butter. Sprinkle with salt and paprika. Cook on 200°C for 40 to 45 minutes, basting occasionally.

Savoury Brussels Sprouts

Serves: 4

Ingredients:

350 g Brussels sprouts 1 tablespoon butter 150 g bacon, finely chopped 1 onion, finely chopped 1 teaspoon mixed herbs

Method:

Wash and drain Brussels sprouts. Place in a covered 2-litre casserole dish.

To Cook by Microwave:

Cook on HIGH for 4 to 5 minutes. Drain.

To Cook by Auto Menu:

Select Vegetables , then press Start . Drain.

To Complete:

Place remaining ingredients in a 2-litre casserole dish. Cook on HIGH for 3 to 5 minutes. Add Brussels sprouts and cook on HIGH 1 to 2 minutes. Serve.

Vegetable Varieties

Frittata

Serves: 4

Ingredients:

400 g potatoes (approx. 4)

thinly sliced

1 onion, peeled and sliced

red capsicum, finely sliced 1 medium sized tomato, chopped 2 tablespoons chopped basil 4 eggs

cup sour cream

salt and pepper

cup grated tasty cheese

Method:

Place potatoes and onion into a 2-litre flat dish, cover and cook on HIGH for 5 to 7 minutes. Prepare remaining vegetables. Beat together eggs and sour cream, season with salt and pepper. Pour over potatoes. Sprinkle with cheese and cook on Combination: Convection 190°C + medium Low (preheated) for 12 to 15 minutes.

Tomato Vegetable Casserole

Serves: 2 to 4

Ingredients:

200 g sliced mushrooms 1 egg plant, chopped 200 g zucchini sliced 1 Capsicum, sliced 1 onion sliced 410 g can tomatoes

cup tomato puree 1 teaspoon mixed herbs 1 teaspoon minced garlic

Method:

In a 4 litre dish place mushrooms, eggplant, zucchini, capsicum and onion. Cover. Cook on HIGH for 8 to 10 minutes. Add tomatoes, puree, mixed herbs and garlic. Cover. Cook on HIGH for 8 to 10 minutes.

Stuffed Tomatoes

Serves: 2

Ingredients:

2 tomatoes (large)

cup fresh breadcrumbs

cup grated cheese 4 spring onions, finely sliced 1 tablespoon finely chopped parsley

salt and pepper

cup extra grated cheese

Method:

Cut tops off tomatoes. Scoop out pulp of tomato with a teaspoon. Mix with remaining ingredients, except extra cheese. Place tomatoes in a 1-litre dish. Cook on HIGH for 1 minute. Spoon mixture back into tomato shells. Sprinkle tomatoes with extra cheese. Place tomatoes into a 2-litre casserole dish and cook on HIGH for 2 to 3 minutes. Serve.

Tip:

To cook 4 stuffed tomatoes, cook on HIGH for 6 to 8 minutes.

Oriental Vegetables

Serves: 2 to 4

Ingredients:

1 bunch bok choy, stalks separated and cut into 5 cm

lengths 1 large onion, cut into petals 1 red capsicum,

cut into 2.5 cm pieces 1 cup sliced mushrooms 2 tablespoons Hoi Sin sauce 2 teaspoons soy sauce 1 teaspoon sesame oil

Method:

Place vegetables into a 2-litre dish. Cover and cook on HIGH for 4 to 5 minutes, stirring halfway through cooking. Mix together sauces and pour over vegetables. Stir to mix and cook covered on HIGH for a further 1 minute.

Vegetable Varieties

Cooking Guide

Vegetable Curry

Serves: 4 to 6

Ingredients:

1 onion sliced 2 tablespoons green curry paste 3 cups sliced vegetables 1 can (440 g) chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce

cup chopped nuts

Method:

In a 3 litre dish place onion and curry paste. Cook on HIGH for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on HIGH for 7 to 10 minutes. Sprinkle with nuts.

Cheese and Ham Filled Potatoes

Serves: 4

Ingredients:

4 medium sized potatoes 100 g ham, finely diced 3 tablespoons snipped chives 40 g butter

cup grated Cheddar cheese

Method:

Place potatoes on a dinner plate. Cook on HIGH for 5 to 7 minutes. Allow to stand for 4 minutes. Cut off tops of potatoes and scoop out filling. Mash filling with remaining ingredients. Spoon filling into potatoes. Cook on HIGH for 3 to 5 minutes.

To Cook by Auto Menu:

Place potatoes on a dinner plate. Cover with plastic wrap. Select Root Veg. , then press Start .

Duchess Potatoes

Serves: 4

Ingredients:

500 g potatoes, peeled and quartered

cup water

1 egg, lightly beaten

cup cream

salt and white pepper

Method:

Place potatoes and water in a 2-litre casserole dish. Cover and cook on HIGH for 10 to 12 minutes. Drain well and mash. Preheat oven on Grill 1. Add egg and cream, mix until smooth. Season to taste with salt and pepper. Grease a round baking tray with melted butter. Place potato mixture into a piping bag and pipe mixture into approximately 5 cm circles on the baking tray. Place on High Rack and cook on Grill 1 for 8 to 10 minutes.

Mini Baked Potatoes

Serves: 4

Ingredients:

500 g halved chat potatoes

oil, for brushing 1 tablespoon dried thyme

Method:

Place potatoes in a shallow dish. Brush with oil, and sprinkle with thyme. Place on High Rack and cook on Grill 1 for 15 minutes. Turn over and rearrange. Cook on Grill 1 for another 15 minutes.

Cheesy Mashed Potatoes

Serves: 4

Ingredients:

500 g potatoes, peeled and quartered

cup water

cup milk

1 tablespoon butter

cup grated cheese

Method:

Place potatoes and water into a 2-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Drain. Mash potatoes with a potato masher. Add remaining ingredients. Mix well. Cook on HIGH for 1 minute. Stir well before serving.

Vegetable Varieties

Herbed Vegetables

Serves: 6 to 8

Ingredients:

200 g sliced snow peas 200 g sliced carrots 200 g sliced zucchini 2 tablespoons chopped parsley

Method:

In a 2-litre dish combine all vegetables. Cover and Cook on HIGH for 3 minutes. Stir and Cook on HIGH for a further 2 to 3 minutes.

Saute Mushrooms

Serves: 4 to 6

Ingredients:

1 tablespoon butter 400 g mushrooms 1 clove garlic, crushed

salt and pepper

2 tablespoons chopped parsley

Method:

Place Butter in a 2-litre dish and cook on HIGH for 30 to 40 seconds. Add mushrooms, garlic, salt, pepper and parsley. Cover and cook on HIGH for 3 to 4 minutes. Stir halfway through cooking.

Honey Glazed Carrots

Serves: 4 to 6

Ingredients:

250 g carrots (approx. 4) 2 tablespoons brown sugar 2 teaspoons butter 2 tablespoons honey

Method:

Peel and thinly slice carrots. Combine all ingredients in a 2-litre casserole dish.

To Cook by Microwave:

Cover and cook on HIGH for 6 to 8 minutes. Serve.

To Cook by Auto Menu:

Prepare as above. Cover with a lid or plastic wrap. Select Vegetables , then press Start . Serve.

Tomato and Onion

Serves: 4

Ingredients:

600 g tomatoes, thinly sliced (approx. 3) 1 onion, thinly sliced

teaspoon basil

salt and pepper to taste

Method:

Place all ingredients in a 2-litre casserole dish. Cook covered on HIGH for 7 to 10 minutes. Serve with barbecued steak or grilled meat.

To Cook by Auto Menu:

Prepare as above. Select vegetables , then press start .

Cabbage Ham and Onion

Serves: 6

Ingredients:

500 g cabbage, shredded 2 tablespoons water 1 onion, finely chopped 1 tablespoon butter 125 g ham, finely chopped

salt and pepper

Method:

Place cabbage and water in a 3-litre casserole dish.

To Cook by Microwave:

Cover and cook on HIGH for 10 to 12 minutes. Drain and set aside.

To Cook by Auto Menu:

Prepare cabbage as above. Select Vegetables , then press Start . Drain and set aside.

To Complete:

Place onion and butter in a 1-litre casserole dish and cook on HIGH for 3 to 4 minutes. Add onion mixture and ham to cabbage and mix well. Return to oven and cook on HIGH for 2 to 3 minutes. Season with salt and pepper and serve.

Vegetable Varieties

Cooking Guide

Minted Peas

Serves: 4

Ingredients:

500 g fresh peas, shelled 1 teaspoon water 1 teaspoon butter 1 tablespoon chopped mint

salt and pepper

Method:

Combine all ingredients in a 1 litre casserole dish.

To Cook by Microwave:

Cover and cook on HIGH for 4 to 6 minutes. Stir and serve. Tip: Frozen Peas can be substituted for fresh. 250 g

of frozen peas will take 5 to 7 minutes on HIGH.

To Cook by Auto Menu:

Prepare as above. Cover with a lid or plastic wrap. Select vegetables , then press

Start . Stand covered for 2 to 3 minutes.

Potato Casserole

Serves: 4 to 6

Ingredients:

750 g sliced potatoes 1 cup sour cream

cup milk 3 spring onions, sliced 2 bacon rashers, chopped

cup grated cheese

Method:

In a 2-litre dish place potatoes, sour cream and milk. Place on Low Rack on metal tray and cook on Combination: Convection 190°C + Med low for a further 20 for 25 minutes. Top with spring onions, bacon and cheese. Cook for a further 10 to 15 minutes.

To Cook by Microwave:

Cover and cook on HIGH for 18 to 20 minutes. Stand covered for 5 to 10 minutes before serving.

Potato Wedges

Serves: 4

Ingredients:

500 g potatoes

oil, for brushing

Method:

Cut potatoes into wedges. Place in shallow dish. Cook on HIGH for 5 minutes. Brush with oil. Place dish on Low Rack on metal tray. Cook on Grill 1 for 30 minutes.

Vegetable Varieties

Corn on the Cob

Serves: 4

Ingredients:

4 cobs corn 2 tablespoons butter

salt and pepper

Method:

Place corn cobs in a 3-litre casserole dish and dot with butter.

To Cook by Microwave:

Cook covered on HIGH for 12 to 14 minutes. Stand covered for 5 minutes. Season with salt and pepper.

To Cook by Auto Menu:

Prepare as above. Cover securely. Select vegetables , then press Start . Stand 5 minutes before serving.

Cauliflower a Gratin

Serves: 2 to 4

Ingredients:

500 g cauliflower,

trimmed and cut into pieces 2 tablespoons water 2 tablespoons butter 1 small onion, finely chopped 2 tablespoons flour 1 cup milk

cup grated tasty cheese

2 tablespoons fresh bread crumbs

Method:

Place cauliflower and water in a covered shallow casserole dish.

To Cook by Microwave:

Cook on HIGH for 6 to 8 minutes. Stand covered while making sauce.

To Cook by Auto Menu:

Prepare cauliflower as above. Select Vegetables , then press Start . Stand covered while making sauce.

To Make Sauce:

Place butter and onion in a 4-cup glass jug. Cook on HIGH for 2 to 3 minutes. Stir in flour and cook on HIGH for 1 minute. Add milk gradually. Stir well. Cook on HIGH for 2 to 3 minutes, stirring halfway through cooking.

To Complete:

Preheat oven on Grill 1. Drain cauliflower and pour over sauce. Sprinkle with cheese and breadcrumbs. Place a dish on Low Rack and cook on Grill 1 for 3 to 5 minutes.

A G

Curried Creamy Beans

Serves: 4

Ingredients:

2 cups frozen green beans 2 tablespoons cream cheese 2 tablespoons sour cream 2 spring onions, finely sliced

teaspoon curry powder

teaspoon salt

Method:

Place beans in a 2-litre casserole dish. Cover and cook on HIGH for 4 to 6 minutes. Drain and allow to stand, covered. Mix remaining ingredients in a jug or a small bowl. Pour over beans and mix well. Cook on HIGH for 30 to 60 seconds. Serve hot.

Vegetable Varieties

Stuffed Capsicum

Serves: 4

Ingredients:

4 medium sized green capsicum,

remove tops and seeds

1 cup cooked rice

teaspoon mixed herbs 1 onion, finely chopped 1 cup finely chopped ham or chicken

cup cream

salt and pepper to taste

cup grated tasty cheese

paprika

Method:

Cook capsicum in a 2-litre covered casserole dish on HIGH for 4 to 6 minutes. Drain off excess water. Combine rice, herbs, onion, meat, cream, salt and pepper. Mix well. Fill capsicum with stuffing. Top with grated cheese. Cook, uncovered, on HIGH for 3 to 5 minutes. Serve sprinkled with paprika.

To Cook by Manual Combination:

Fill capsicums with stuffing and top with grated cheese. Cook on Combination: Conv. 250°C + Grill 1 + Medium Low for 10 to 15 minutes.

Cooking Guide

Rice, Pasta and Cereal

Directions for Cooking Rice and Other Grains by Microwave

Follow directions in chart on page 86 for recommended dish size, amounts of water and cooking time. Add grain to cold water. Add salt and butter according to package directions.

Cook on HIGH for time recommended in chart. Allow to stand covered before serving.

For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving.

Directions for Cooking Pasta by Microwave

Follow directions in the chart on page 86 for recommended dish size, amount of water and cooking time. Boil water, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for times recommended in the chart. Cook on HIGH. Test pasta for desired cooking before adding more time. Slightly under cook pasta that will be heated again in casserole. Stir and let stand, uncovered for 5 minutes.

Drain and rinse before serving.

Cooking Fresh Noodles by Microwave

Many soft, fresh noodles are available from supermarkets and require heating to separate and partly cook before being added to stir-fry. The following instructions are suitable for heating hokkien, soba, Singapore, Udon and rice noodles.

Item Weight Container Amount of Water

Approx. Time to cook noodles

on High covered (in minutes)

Instruction

250 g 1-litre

Cup

1 drain immediately

350 g 1.5-litre

Cup

2 drain immediately

500 g 2-litre

Cup

3 drain immediately

800 g 3-litre

Cup

4 to 5 drain immediately

Directions for Cooking Rice and Other Grains by Microwave

Directions for Cooking Pasta by Microwave

Rice, Pasta and Cereal

Item Container Amount of Cold Water

Approx. Time to cook Grain on

High uncovered (in minutes)

Standing Time

(in minutes)

RICE

Brown (1 cup)

4-litre dish 3 Cups 22 to 25 10

Long Grain (1 cup) 3-litre dish

Cups

10 to 12 5

Short Grain (1 cup) 3-litre dish

Cups

10 to 12 5

BARLEY (1 cup) 3-litre dish 4 Cup 25 to 30 10

Item Container

Amount of Boiling

Water

Approx. Time to cook Pasta on

High uncovered (in minutes)

Standing Time

(in minutes)

Egg Noodles medium width (250 g)

4-litre dish 6 cups 6 to 8 5

Elbow Macaroni, (250 g) 3-litre dish 4 cups 10 to 12

Lasagna Noodles(250 g) 4-litre dish 6 cups 8 to 10

Spaghetti (375 g) 4-litre dish 6 cups 10 to 12 5 Specialty Noodles bows,

shells, etc. (250 g) (500 g)

4-litre dish

4 cups

8 cups

10 to 12

16 to 18

Fresh Pasta (600 g) 4-litre dish 6 cups 5 to 7 5

Cooking Guide

Macaroni and Cheese

Serves: 4 to 6

Ingredients:

60 g butter 1 onion, finely chopped 2 tablespoons flour 2 cups milk 1 cup grated tasty cheese 6 cups (700 g) cooked macaroni, drained well

cup extra grated tasty cheese

paprika

Method:

Place butter and onions in a 2-litre casserole dish and cook on HIGH for 2 to 3 minutes. Add flour, mix well and cook on HIGH for 1 minute. Blend in milk and cook on HIGH for 5 to 7 minutes, stirring halfway through cooking. Add cheese and macaroni and pour into a 2-litre dish. Top with extra cheese and sprinkle with paprika. Cook on Combination: Grill1 + Medium for 20 to 22 minutes.

Directions for Cooking Pasta Dishes by Combination

Rice, Pasta and Cereal

Your oven has an automatic setting for cooking pasta bake dishes by combination. There are many convenience pasta bake sauces available in the supermarket or you may wish to cook your favourite pasta bake recipe using combination, therefore giving you the heating speed of the microwave plus the browning of the grill and/or convection oven. Examples of dishes that can be cooked are macaroni cheese, salmon mornay, lasagne, pasta bakes. Follow the chart below as a guide to quantities of pasta, sauce, dish sizes and cooking time.

Pasta must be pre-cooked and mixed with the sauce. Pre-cooked vegetables and/or meat can also be added if desired.Spread the pasta mixture evenly into an ovenproof dish and top with grated cheese. Place the dish onto the metal tray set on the glass turntable.

To cook by Automatic Combination: Press Pasta bake, enter the total weight of the food (Max. 1.0 Kg), then press start.

To cook by manual combination follow the power levels and cooking times in the chart below.

Pasta/Sauce

Total Weight

(Not including dish)

Combination Setting Cooking Time Dish Size

2 serves 500 g

Combination: Grill 1 + Medium

8 to 10 minutes 1 litre

3 - 4 serves 700 g

Combination: Grill 1 + Medium

12 to 14 minutes 1 litre

4 - 6 serves 1.0 Kg

Combination: Grill 1 + Medium

16 to 18 minutes 1.5 litre

6 - 8 serves 1.2 Kg

Combination: Grill 1 + Medium

20 to 22 minutes 2 litre

To cook by Automatic Combination: Press Pasta bake, enter the total weight of the food (Max. 1.0 Kg), then press start.

To cook by manual combination follow the power levels and cooking times in the chart below.

*Note: 250 g dried pasta makes 700 g cooked pasta + 300 ml sauce = 1.0 Kg total weight.

Serves: 6 to 8

Ingredients:

1 onion chopped 1 cup long grain rice 1 teaspoon thyme 2

cups chicken stock

cup slivered almonds, toasted

Method:

In a 3 litre dish place onion, rice, thyme and chicken stock. Cook on HIGH for 15 minutes. Stir. Cover. Stand for 10 minutes. Add almonds, and serve.

Seasoned Rice

Paella

Serves: 6 to 8

Ingredients:

500 g mussels in shell

cup water 1 green capsicum, sliced 1 red capsicum, sliced 2 onions, sliced 1 clove garlic, crushed 2 tablespoons butter 2 cups long grain rice 1 can (440 g) peeled tomatoes, roughly chopped 1

cups hot chicken stock

pinch saffron powder

cups cooked diced chicken

200 g peeled green prawns

Method:

Place mussels and water into a 3-litre dish, cover and cook on MED HIGH for 4 to 5 minutes. Set aside. Place capsicums, onions, garlic and butter into a 4-litre dish and cook on HIGH for 4 to 6 minutes. Add rice and stir well. Cook on HIGH for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on HIGH for 16 to 18 minutes. Stir in chicken, prawns and mussels and cook on MED HIGH for 4 to 6 minutes. Stand for 5 minutes before serving.

Chicken Risotto

Serves: 4

Ingredients:

300 g fresh asparagus, chopped 2 tablespoons olive oil 11⁄2 cups arborio rice 1 clove garlic, crushed 4 cups boiling chicken stock 2 cups coarsely chopped cooked chicken

⁄4 cup grated fresh parmesan cheese

⁄4 cup cream

ground black pepper

extra coarsely grated parmesan cheese

Method:

Place asparagus into a 2-litre dish and cook on HIGH for 1 minute. Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on HIGH for 1 minute. Add 2 cups of boiling chicken stock, cook on HIGH for 5 minutes. Stir twice during cooking. Add remaining chicken stock and cook on HIGH for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on HIGH for 3 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper.

Rice, Pasta and Cereal

Fragrant Coconut Rice

Serves: 4 to 6

Ingredients:

1 onion, finely chopped 2 cups long grain rice 600 ml chicken stock 300 ml coconut milk 1 teaspoon turmeric 1 teaspoon cumin

Method:

Combine all ingredients in a 3 litre dish. Cook on HIGH for 18 to 20 minutes. Stir and cover. Allow to stand for 5 to 10 minutes.

Cooking Guide

Creamy Bacon Sauce

Serves: 4

Ingredients:

1 chopped onion 3 bacon rashers, chopped 1 teaspoon minced garlic 300 ml cream

cup parmesan cheese

pepper

2 tablespoons chopped fresh parsley

Method:

In a 2-litre jug, mix onion, bacon and garlic. Cook on HIGH for 4 minutes. Add cream, cheese, pepper and parsley. Cook on HIGH for 3 minutes Serve with fettuccine or your favourite pasta.

Rice Salad

Serves: 6 to 8

Ingredients:

2 cups long grain brown rice 2 spring onions, chopped 1 red capsicum (pepper), chopped 2 stalks celery, chopped

cup dates, stoned and chopped

cup blanched almonds

cup sunflower seeds

Dressing:

2 tablespoons oil 2 tablespoons unsweetened apple juice 2 tablespoons cider vinegar 2 tablespoons bran 1 teaspoon curry powder 1 clove garlic, crushed

black pepper

Method:

Follow method for boiled brown rice on page 86. Drain rice and allow to cool. Combine with prepared ingredients. Prior to serving, pour dressing over.

Salad dressing:

Shake all ingredients in a screw top jar until well mixed.

Red Coconut Dhal

Serves: 4 to 6

Ingredients:

1 cup red lentils 1 teaspoon tumeric 400 ml can coconut milk 250 ml water 1 teaspoon crushed red chilli 1 teaspoon crushed garlic lemon juice to taste

Method:

place all ingredients in a 2 litre casserole dish. Stir and cook on Medium for 20 to 25 minutes, stirring twice during cooking.

Rice, Pasta and Cereal

Salmon Kedegeree

Serves: 4

Ingredients:

1 cup basmati rice cups water 400 g can salmon, drained and flaked 80 g butter 1 onion, diced 2 tablespoons mild curry powder 2 tablespoons tablespoons lemon juice 4 hard boiled eggs, quartered

salt and pepper parsley, chopped

Method:

Place rice and water in a 2 litre casserole dish. Cook on Medium High for 12 minutes. In a separate dish, melt butter on High for 1 minute. Add onion and cook on High for 1 to 2 minutes. Add curry powder and lemon juice, stir until well combined. Add rice and mix well to coat all the rice grains. Chop half the eggs roughly and stir through the rice with the salmon. Season, Heat on High for 3 to 4 minutes. Serve garnished with remaining egg and chopped parsley.

Spicy Tomato Pasta

Serves: 4

Ingredients:

350 g dried pasta 1 tablespoon oil

teaspoon salt 2 red capsicum, seeded and diced 2 red onion cut into wedges 2 mild red chillies, seeded and diced 3 garlic cloves, coarsely chopped 1 teaspoon caster sugar 2 tablespoon olive oil

salt and pepper

1 Kg small ripe tomatoes, quartered

handful fresh basil leaves

25 g grated parmesan

Method:

Place pasta in a 3 litre bowl. Add salt and oil and 1 litre of boiling water. Cook on High power for 10-12 mins. Drain well. Pre-heat oven on Conv. 230°C + Grill 1. Place capsicum, red onions, chillies and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over oil and season well with salt and pepper. Place on the low rack set on the metal tray on the glass turntable. Cook on Conv. 230°C + Grill1 for 15 mins. Add tomatoes, stir and cook on Conv. 230°C + Grill 1 for 10 mins. or until golden and starting to soften. Remove the vegetables from the oven. Stir in the pasta and cook on Conv. 230°C + Grill 1 for 5-6 mins. Tear the basil leaves on top and sprinkle with parmesan to serve.

Pesto and Egg Noodles

Serves: 6 to 8

Ingredients:

6 cups boiling water 250 g packet egg noodles 2 cloves garlic, crushed 1 cup chopped fresh basil leaves

cup pine nuts, finely chopped

cup grated Parmesan cheese

1 cup olive oil

salt and black pepper

Chicken and Mushroom Pasta Sauce

Serves: 6

Ingredients:

30 g butter 1 onion chopped 1 teaspoon minced garlic 2 tablespoons plain flour

teaspoon mustard

cups milk 1 cup diced cooked chicken 1 cup sliced mushrooms

cup grated cheese

2 tablespoons parsley

Method:

In a 3 litre dish place butter, onion, and garlic. Cook on HIGH for 3 minutes. Stir in plain flour and mustard. Cook on HIGH for 1 minute. Whisk in milk. Cook on HIGH for 1 minute. Stir. Cook on HIGH for 1 minute. Mix in chicken, mushrooms, cheese and parsley. Cook on HIGH for 2 minutes. Stir. Cook on HIGH for 2 minutes. Pour over cooked pasta.

Method:

Place water in a 3-litre casserole dish. Add egg noodles. Cook on HIGH for 6 to 8 minutes. Mix together garlic, basil, nuts and cheese. Gradually pour in olive oil, stirring constantly. Season and stir through drained noodles. Tip: Olive oil may be added to the sauce by placing all ingredients into a food processor and pouring through the opening in a constant fine stream.

Rice, Pasta and Cereal

Cooking Guide

Cakes, Muffins and Biscuits

Caramel Banana Cake

Makes: 1 x 25 cm round cake

Ingredients:

125 g butter

cup brown sugar 2 eggs, lightly beaten 1 cup mashed banana 1

cups self-raising flour

1 teaspoon bicarbonate of soda

cup sour cream 1 tablespoon milk

cup pecans, roughly chopped

Caramel Icing:

40 g butter

cup brown sugar 2 tablespoons sour cream

cup pecans, roughly chopped 1

cups icing sugar

Method: To Cook by Convection:

Preheat oven to 170°C. Cream butter and sugar until light and fluffy. Beat in eggs until combined. Stir in banana. Fold in sifted dry ingredients alternately with sour cream and milk. Stir in pecans. Pour into greased and lined 25 cm round pan. Place on Low Rack on metal tray and cook for 45 to 45 minutes or until cooked. When cool, spread with caramel icing.

Caramel Icing:

Melt butter and brown sugar on HIGH for 1 to 2 minutes. Heat until well combined. Do not boil. Add sour cream, stir in icing sugar. Spread over cooled cake. Decorate with pecans.

Quick Mix Chocolate Cake

Makes: 1 x 20 cm ring cake

Ingredients:

1 cup self-raising flour 1 cup caster sugar 2 tablespoons cocoa 3 tablespoons butter, softened 2 eggs

cup milk

Method:

Sift all dry ingredients into a bowl, add butter, eggs and milk. Beat with a wire whisk for 1 to 2 minutes. Grease a 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on MEDIUM HIGH for 5 to 7 minutes. Stand covered for 5 minutes before turning out. Cool on a wire rack.

Tip: To soften butter cook on MEDIUM for 10 to 15 seconds.

Vanilla Poppy seed Cake

Makes: 1 x 19 x 9 cm loaf pan

Ingredients:

125 g butter 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1

cups plain flour

cup sour cream

cup poppy seeds

Lemon Icing:

40 g butter 1

cups icing sugar

1 tablespoon lemon juice

Method:

Preheat oven to 170°C. Grease and paper line a 19 x 9 cm loaf pan. Cream butter, sugar and essence until light and fluffy. Beat in eggs, one at a time until combined. Stir in half the sifted flour and sour cream and then remaining flour, sour cream and poppy seeds. Spread mixture into prepared pan. Place on Low Rack on Metal Tray and cook for 50 to 60 minutes. Stand for 10 minutes before turning out to cool. Spread cold cake with icing.

Lemon Icing:

Beat butter until light,stir in icing sugar and lemon juice.

Cakes, Muffins and Biscuits

Mocha Carrot Cake

Serves: 4 to 6

Ingredients:

1 cup self-raising flour

teaspoon bicarbonate of soda

cup caster sugar

cup crushed pineapple 1 cup grated carrot

cup chopped pecan nuts 60 g chocolate 2 eggs

cup oil

Icing:

60 g cream cheese 20 g butter 1

cups icing sugar

1 tablespoon lemon juice

cup chopped pecan nuts

Method:

In a bowl place flour, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts. Place chocolate into a small bowl and cook on MED HIGH for 40 to 60 seconds, stir halfway through cooking. Add chocolate, eggs, and oil to flour mixture and mix until well combined. Pour into a greased microwave safe ring dish and cook on MED HIGH for 6 to 8 minutes. Allow to stand covered for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

To Cook by Combination:

Prepare as above. Pour into a 25 cm cake tin. Place on Metal Tray. Cook on Combination: Convection 170°C + Low Power for 25 to 35 minutes.

Chocolate Fudge

Makes: 25 squares

Ingredients:

300 g dark chocolate pieces 1 can (400 g) condensed milk 1 cup chopped nuts

Method:

Grease and line a 20 cm square dish. In a 2-litre jug, place chocolate pieces and condensed milk. Cook on HIGH for 2 to 3 minutes. Stir. Mix in chopped nuts. Pour into prepared dish. Chill until set cut in squares.

Rich Fruit Cake

Serves: 6 to 8

Ingredients:

1.5 kg mixed dried fruit

cup chopped glacé pineapple 1 cup slivered almonds 250 g butter 1 cup brown sugar 2 teaspoons cinnamon 2 teaspoons mixed spice

cup sherry

cup water 3 eggs lightly beaten 1 tablespoon golden syrup 2 teaspoons parisienne essence 1 teaspoon grated lemon rind 2 teaspoons grated orange rind

cup orange juice 1

cups plain flour

cup self-raising flour

teaspoon bicarbonate soda

Method:

Grease a deep 23 cm round cake pan. Line the base and sides with two thicknesses of greaseproof paper, bring the paper 5 cm above the edge of the pan. Combine fruit, almonds, butter, sugar, spices, sherry and water in a large bowl. Cook on HIGH for 15 minutes, stir half way through cooking. Allow to cool slightly. Preheat oven to 150°C. Add eggs, golden syrup, parisienne essence, rinds and juice to fruit mixture. Stir in remaining ingredients. Spread mixture evenly into the pan. Place on Metal Tray and cook for 1

to 2 hours or until cake is cooked. Cover cake with foil. Allow to cool in pan about 1 hour, before turning onto a wire rack.

Cooking Guide

Banana and Pecan Muffins

Makes: Approximately 12 to 15

Ingredients:

2 cups self-raising flour 1 cup plain flour 1 teaspoon bicarbonate of soda 1 cup brown sugar, firmly packed 2 eggs, lightly beaten 1

cups milk

cup oil

1 cup mashed over-ripe bananas

cup chopped pecans

Method:

Grease a muffin pan. Sift dry ingredients into a bowl, stir in sugar, then combined eggs, milk and oil, do not over-mix, batter should be lumpy. Stir in banana and pecans. Pour into muffin tins.

To Cook by Convection:

Preheat oven to 210°C. Place on enamel shelf in low position and cook on 210°C for 18 to 20 minutes. Allow to stand before removing from pan. Cool on a wire rack.

Blueberry Muffins

Makes: 24

Ingredients:

3 cups plain flour

cup brown sugar

cup caster sugar 2 eggs 1 cup milk 1 cup melted butter 1 tablespoon baking powder 1 tablespoon cinnamon 300 g blueberries

Method:

Preheat oven to 190°C with both enamel shelves in position. In a 4-litre dish mix all ingredients. Spoon mixture into a greased 12-hole muffin pan. Place on Shelves and cook on 190°C for 18-20 minutes.

Apricot Pecan Muffins

Makes: 12 to 15

Ingredients:

cups self-raising flour

cup caster sugar 1 teaspoon baking powder 1 egg

cup milk 80 g butter, melted 1 cup apricots, chopped dried 1 cup pecans, roughly chopped

Method:

Sift dry ingredients into a bowl, stir in sugar, then combined egg, milk and melted butter, do not over mix, batter should be lumpy. Stir in apricots and pecans. Pour into a greased muffin pan.

To Cook by Convection:

Preheat oven to 210°C. Place on enamel shelf in low position and cook on 210°C for 18 to 20 minutes. Allow to stand before removing from pan. Cool on a wire rack.

Apple Spice Muffins

Makes: Approximately 12 to 15

Ingredients:

2 cups self-raising flour 1 cup plain flour 1 teaspoon bicarbonate of soda 1 cup brown sugar, firmly packed 2 eggs, lightly beaten 1

cups milk

cup oil 2 teaspoons ground cinnamon 1 cup finely chopped apple

Method:

Preheat oven to 200°C. Grease a muffin pan. Sift dry ingredients into a bowl, stir in sugar, then combined eggs, milk and oil, do not over mix, batter should be lumpy. Stir in cinnamon and apple. Pour into muffin pans. Place on enamel shelf on low position and cook on 200°C for 20 minutes. Stand 2 minutes, remove from pan, cool on a wire rack.

Cakes, Muffins and Biscuits

Lemon Friands

Makes: 8

Ingredients:

180 g unsalted butter 250 g icing sugar 80 g plain flour 125 g almond meal 2 lemons, zested 5 egg whites 1 tablespoon lemon juice 1 teaspoon vanilla

Method:

Lightly grease a 6-cup friand pan. Place the butter in a 2-litre dish and heat on medium for 2 to 3 minutes. Set aside to cool. Preheat oven to 180°C with enamel shelf in low position. Sift the icing sugar and flour into a bowl and stir in the almond meal and lemon. zest In a clean bowl whisk the egg whites until just frothy. Add the dry ingredients along with the butter, lemon juice and vanilla. Fold the mixture to combine. Fill the moulds

full and bake at 180°C for 15 to 20 minutes or until golden and a skewer when inserted comes out clean. Allow to cool for 5 minutes before turning out. Serve completely cooled, dusted with icing sugar.

Cakes, Muffins and Biscuits

Chocolate and Coffee Truffles

Makes: Approximately 24

Ingredients:

1 cup icing sugar 4 tablespoons cocoa 1 tablespoon instant coffee powder 60 g plain sweet biscuits, crushed 60 g copha 1 teaspoon vanilla essence

cup condensed milk

chocolate sprinkles

Method:

Sift icing sugar, cocoa and coffee into a bowl. Add biscuits and mix until well combined. Place copha in a small bowl and cook on HIGH for 1

to 2 minutes. Cool copha slightly and add to dry ingredients. Mix well. Add vanilla and condensed milk, combine until mixture is thick. Chill for 30 minutes. Pinch off pieces to form balls slightly smaller than a walnut shell. Roll in chocolate sprinkles and chill.

Makes: 1 x 25 cm round cake

Ingredients:

1 cup chopped dried apricots 1 cup apricot nectar 125 g butter

cup raw sugar 2 eggs, separated 1

cups self-raising flour

cups coconut

Method: To Cook by Convection:

Place apricots and nectar in a small bowl. Cook on HIGH for 3 to 5 minutes.Preheat oven to 170˚C. Grease and line a deep 25 cm round pan. Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time until combined. Stir in coconut and half the sifted flour and apricot mixture. Stir in remaining flour and apricots. Beat egg whites until soft peaks form. Fold into mixture and spread into prepared pan. Place on metal tray on glass turntable and cook for 45 to 50 minutes. Allow to stand for 10 minutes before turning onto rack to cool.

Coconut and Apricot Cake

Scones

serves: 8

Ingredients:

2 cups flour 4 teaspoons baking powder 80 g plain flour

teaspoon salt

60 g butter or margarine,

cut into small pieces milk to mix (approximately

cup)

Method: To Cook by Convection:

Preheat oven to 220°C. Place flour, baking powder and salt in a large bowl and rub in butter: Add enough milk to form a soft dough. Knead lightly on a floured work surface. Pat out to 2 cm thickness then with a floured knife, cut into approx 8 scones. Place scones on a lightly grased tray. Place on Low Rack and cook on 220°C for 12 to 14 minutes. Cool on wire rack.

Cooking Guide

Anzac Biscuits

Makes: 24 to 30 biscuits

Ingredients:

125 g butter, melted 1 teaspoon golden syrup 1 teaspoon bicarbonate of soda 2 tablespoons hot water 1 cup rolled oats 1 cup coconut 1 cup plain flour 1 cup brown sugar

Method: To Cook by 2 Level Convection:

Place butter and golden syrup into a large bowl. Melt on medium for 2 to 3 minutes. Preheat oven to 160°C with both enamel shelves in position. Combine bicarbonate of soda and water in a small bowl. Add dry ingredients and water mixture to butter and syrup. Mix well. Place small teaspoons of mixture on a greased baking trays, allowing room for spreading. Cook on 160°C for 12 to 14 minutes. Leave on the tray for a few minutes, then transfer to wire cake rack until biscuits are cool.

Chocolate Chip Cookies

Makes: 30 large cookies

Ingredients:

250 g butter 1 cup brown sugar 1 cup caster sugar 1 teaspoon vanilla essence 2 egg 3 cups self-raising flour 250 g choc bits

Method: To Cook by 2 Level Convection:

Preheat oven to 180°C with both enamel shelves in position. Cream butter and sugar together until light and fluffy. Beat in vanilla and eggs until well combined. Fold in flour and chocolate bits. Place tablespoons of mixture on greased baking trays. Cook on 180°C for 12 to 15 minutes or until golden brown.

Cinnamon Crisps

Makes: Approximately 25

Ingredients:

125 g butter 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs 2

cups self-raising flour

2 teaspoons cinnamon

Method: To Cook by 2 Level Convection:

Preheat oven to 180°C. Cream butter and sugar together until light and fluffy. Beat in vanilla and eggs until well combined. Fold in flour and cinnamon. Place tablespoons of mixture on greased baking trays. Cook on 180°C for 12 to 15 minutes or until golden brown.

Lemon Poppy Seed Cookies

Makes: Approximately 25

Ingredients:

125 g butter 1 cup caster sugar 1 tablespoon lemon zest 1 tablespoon poppy seeds 1 tablespoon lemon juice 2 eggs 1

cups self-raising flour

Method: To cook by 2 Level Convection:

Preheat oven to 180˚C with both enamel shelves in position. Cream butter and sugar together until light and fluffy. Beat in lemon zest, poppy seeds, lemon juice, eggs until well combined. Fold in flour. Place tablespoons of mixture on greased baking trays. Cook on 180˚C for 12 to 15 minutes or until golden in colour.

Cakes, Muffins and Biscuits

Apple Slice

Makes: 2 slices

Ingredients:

3 cooking apples,

peeled and sliced thinly

teaspoon cinnamon

pinch nutmeg 2 sheets ready rolled puff pastry 1 egg, lightly beaten

caster sugar

Method:

Place apples, cinnamon and sugar into a 2-litre casserole dish. Cook covered on HIGH for 3 to 5 minutes. Drain well.

To Cook by Convection:

Preheat oven to 210˚C. Cut sheet of pastry in half. Place 2 halves of pastry side by side on a bread board. Place apple mixture on top leaving a 2 cm border around the edge. Brush edges with beaten egg and place remaining half of pastry on top of apple mixture. Secure edges together. Brush top with egg. Cut slits across the top of pastry. Sprinkle with caster sugar. Place slice on a greased baking tray. Place on Low Rack and cook on 210˚C for 20 to 25 minutes.

Chocolate Brownies

Makes: 20 cm square pan

Ingredients:

125 g butter 200 g dark chocolate,chopped 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1 cup plain flour

cup nuts, chopped

Method:

Grease and paper line a 20 cm square pan. Melt butter and chocolate on MED HIGH power for 2 to 3 minutes, stirring once. Stir in sugar, vanilla, eggs, flour and nuts. Preheat oven to 180˚C. Spread into prepared pan. Cook on Metal Tray for 25 to 30 minutes. Allow to cool, remove from pan and sprinkle with icing sugar. Cut into small squares.

To Cook by Combination:

Prepare as above. Cook on Combination: Convection 180°C (preheat) + Low micro power for 20 to 22 minutes.

Apricot Honey Slice

Makes: 20 squares

Ingredients:

185 g butter 2 tablespoons honey 250 g ginger nut biscuits, crushed

cup chopped pecans

cup coconut

1 cup chopped dried apricots

Icing:

40 g butter, softened 2 cups icing sugar, sifted 2 tablespoons honey

Method:

Grease and line an 18 x 28 cm dish. In a 2 litre dish place butter and honey. Cook on HIGH for 2 minutes. Stir in biscuits, pecans, coconut and dried apricots. Press into the prepared dish.

Icing:

Combine all ingredients in a 2-litre bowl. Beat until smooth. Spread over slice. Chill until firm cut into squares.

Slices, Desserts and Pastries

Caramel Coconut Slice

Makes: 1 x 19 x 28 cm pan

Ingredients:

100 g butter

cup plain flour

cup self-raising flour

cup coconut

cup caster sugar

Filling:

1 can (400 g) sweetened condensed milk 2 tablespoons golden syrup

cup brown sugar

40 g butter

Topping:

2 eggs

cup caster sugar

2 cups coconut

Method:

Grease and paper line a 19 x 28 cm lamington pan. Melt butter on HIGH for 1 to 2 minutes. Preheat oven to 170°C with enamel shelf in low position. Sift flours into bowl, stir in coconut, sugar and butter. Press over base of prepared pan. Spread filling over base and sprinkle with topping. Cook on Convection 170°C for 35 to 40 minutes. To prepare filling, place all ingredients in a bowl and cook on MED HIGH for 3 to 5 minutes, stirring twice during cooking. To prepare topping, combine all ingredients and mix well.

Cooking Guide

Lemon Coconut Meringue Slice

Makes: 1 x 19 x 28 cm pan

Ingredients:

90 g butter

cup caster sugar

cup plain flour

cup cornflour 1 can (400 g) condensed milk 2 eggs, separated 2 teaspoons grated lemon rind

cup lemon juice

cup caster sugar, extra

cup desiccated coconut

cup slivered almonds

Method:

Grease and paper line a 19 x 28 cm lamington pan. Cream together butter and sugar. Gradually add sifted flours and knead lightly until combined. Spread over base of prepared pan. Combine condensed milk, egg yolks, lemon rind and juice in a bowl, cook on MED HIGH for 3 to 4 minutes, stirring twice. Spread over base. Preheat oven to 170°C with enamel shelf in low position. Beat egg whites in a small bowl until soft peaks form, gradually add extra sugar. Add desiccated coconut, spread over filling and sprinkle with slivered almonds. Cook on Convection 170°C for 35 to 40 minutes.

Honey Almond Brownies

Makes: 6

Ingredients:

125 g butter 200 g white chocolate

cup sugar

cup honey 2 teaspoons vanilla essence 2 eggs 1 cup plain flour

cup blanched almonds

Method:

Melt butter and chocolate on MED HIGH for 1 to 2 minutes. Add sugar, honey, vanilla essence and eggs and mix well. Add flour and almonds. Pour into a greased and lined 20 cm square deep pan.Cook on Combination: Convection 180˚C (Preheat) + Low micro power for 15 to 20 minutes. Cool completely before removing from a pan.

Slices, Desserts and Pastries

Muesli Slice

Makes : 20 squares

Ingredients:

125 g butter 1 cup brown sugar 3 tablespoons honey 2 cups natural muesli 1 cup coconut

cup sultanas

50 g dark cooking chocolate, melted

Method:

Combine butter, sugar and honey in a 2-litre dish and cook on HIGH for 1 to 2 minutes. Add muesli, coconut and sultanas, mix well. Press into an 18 cm x 28 cm flat dish. Cook on HIGH for 4 to 5 minutes. Mark into squares and cool in dish. When cool drizzle with melted chocolate.

Zesty Cheesecake

Serves: 6 to 8

Ingredients:

250 g sweet biscuits, finely crushed 125 g butter

Filling:

250 g cream cheese 400 g sweetened condensed milk 3 teaspoons lemon or lime rind

cup lemon or lime juice 1 teaspoon gelatine 1 tablespoon water

Method: Base:

Place butter in a 2-litre bowl and cook on HIGH for 1 minute, add biscuit crumbs. Press mixture evenly over base and sides of a lightly greased spring form tin. Refrigerate while preparing filling.

Filling:

Beat cream cheese in a small bowl with electric mixer until smooth, add condensed milk, rind and juice, beat until smooth. Place water in a 1-cup jug, sprinkle gelatine over water and cook on MED HIGH for 30 seconds, add and mix into lemon mixture. Pour into base and refrigerate until set. Garnish with strawberries and cream.

Apricot Cheesecake

Serves: 8 to 10

Ingredients:

250 g plain biscuits 90 g butter

cup apricot jam 250 g ricotta cheese 1 cup chopped dried apricots 2 eggs

cup caster sugar 300 ml cream 2 tablespoons flour 1 teaspoon vanilla essence

Method:

Crush or process biscuits until fine. Melt butter in a bowl on MED HIGH for 30 to 60 seconds. Combine with biscuit crumbs and press onto the base of a 25 cm spring form tin. Warm jam in a small bowl on MED HIGH for 30 seconds. Brush jam over biscuit base. Refrigerate while making filling.

To Cook by Convection:

Preheat oven to 160˚C. Beat together the remaining ingredients until well combined and pour on to the biscuit base. Place on Metal Tray set on glass turntable and cook on 160˚C for 55 to 60 minutes. Refrigerate until cold before slicing.

If desired, decorate with whipped cream, drained canned apricot halves and roughly chopped pecans.

Slices, Desserts and Pastries

Honey Oaty Slice

Makes: 1 x 27 x 17 cm Swiss roll pan

Ingredients:

1 cup rolled oats 1 cup plain flour

cup coconut

cup sugar 125 g butter 3 tablespoons honey 2 tablespoons water

teaspoon bicarbonate of soda

Method:

Grease and paper line a 27 x 17 cm slice pan. Combine oats, flour, coconut and sugar in a large bowl. In a 2-litre pyrex bowl, place butter, honey and water and cook on HIGH for 1 to 2 minutes, stir in bicarbonate of soda. Pour over dry ingredients, stir until well combined. Preheat oven to 180°C with enamel shelf in low position. Press into pan. Cook on Convection 180°C for 20 to 22 minutes, cool before cutting.

Peanut and Sultana Slice

Makes: 1 x 19 x 28 cm pan

Ingredients:

185 g butter

cup caster sugar

cup sultanas 1 cup raw unsalted peanuts 1 cup coconut 1 cup plain flour

Method:

Grease and paper line a 19 x 28 cm lamington pan. Melt butter on HIGH for 1 to 2 minutes. Preheat oven to 180°C with enamel shelf in low position. Stir in sugar, sultanas, peanuts and coconut, then sifted flour. Press mixture into base of pan and cook on Convection 180°C for 24 to 26 minutes.

Bread and Butter Pudding

Serves: 4 to 6

Ingredients:

cup sultanas

cup rum 70 g butter, softened 10 sliced fruit loaf 4 eggs 1

cup brown sugar

Method:

Grease a 4 cup microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on High for 1 minute. Set aside. Butter both sides of all bread slices. Remove the crusts and cut into triangles. Best together eggs, milk, cream, add liquid from drained sultanas. Layer one third of the bread evenly over the base of the 1.5 litre dish. Sprinkle with half the sultanas and one third of the brown sugar. Repeat with another layer of bread, sultanas and brown sugar and top with the remaining bread. Pour about two thirds of the egg mixture over the bread and allow to stand for 20 minutes until the liquid is absorbed. Pour over the remaining egg mixture and sprinkle with brown sugar. Place on Metal Tray set on glass turntable. Cook on Combination: Convection 190°C + Low micro power for 20 to 25 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

Cooking Guide

Slices, Desserts and Pastries

Cinnamon Poached Pears

Serves: 4

Ingredients:

cup water

cup caster sugar

teaspoon cinnamon

4 pears, peeled and sliced

Method:

Combine water caster sugar and cinnamon in 1-litre jug. Cook on HIGH for 2 minutes. Place the pears in 2-litre dish. Pour over syrup and cover. Cook on HIGH for 6 to 8 minutes.

Strawberry Mousse

Serves: 4 to 6

Ingredients:

cup water 2 teaspoons powdered gelatine 100 g white chocolate 1 punnet strawberries 2 egg yolks 180 ml cream, whipped

Method:

Place water in a small bowl, sprinkle with gelatine. Heat on MED HIGH for 1 minute to dissolve, do not boil. Break chocolate into small pieces and place into a small bowl, melt on MED HIGH for 1 to 1

minutes. Allow to cool slightly. Process strawberries or sieve to a puree. Combine egg yolks with cream, add cooled chocolate and gelatine and fold lightly. Gently fold strawberries into mixture. Pour into individual ramekins or one large mould and refrigerate for 2 to 3 hours or until set.

Tiramisu

Serves: 4 to 6

Ingredients:

1 tablespoon ground coffee beans 2 tablespoons rum 500 g pkt sponge finger biscuits 3 eggs, separated 2 tablespoons sugar 100 g dark chocolate 500 g mascarpone cheese 2 tablespoons cocoa

Method:

Prepare 2 cups of slightly sweetented espresso coffee using ground coffee beans. Place coffee and rum into a wide bowl and quickly dip sponge biscuits into the mixture, making sure they are wet but not dripping. Set aside. Melt chocolate on Medium for 1 to 2 minutes. Allow to cool slightly. Beat together egg yolks and sugar and add the mascarpone cheese, stir until smooth. Beat the egg whites until they hold stiff peaks and fold into the cheese mixture. Arrange

of the sponge biscuits into

the base of a dish, top with

the cheese mixture, repeat layers ending with biscuits Cover and refrigerate for at least 5 hours. Dust liberally with cocoa before slicing to serve.

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on glass turntable.

Apples - poached 500 g HIGH 8 min Add 300 ml of water. Only half fill dish. Cover. Apples - stewed 500 g HIGH 8 min Only half fill dish. Cover. Peaches - poached 500 g HIGH 4 - 5 min Add 300 ml of water. Only half fill dish. Cover. Pears - poached 500 g HIGH 6 - 7 min Add 300 ml of water. Only half fill dish. Cover Plums - poached 500 g HIGH 8 min Add 300 ml of water. Only half fill dish. Cover. Plums - stewed 500 g HIGH 6 - 10 min Add 30 ml of water. Only half fill dish. Cover. Rhubarb - stewed 500 g HIGH 5 min Only half fill dish. Cover.

100

Slices, Desserts and Pastries

Baked Alaska Surprise

Serves: 4 to 6

Ingredients:

10 to 12 sponge finger biscuits

1 round trifle sponge

1 punnet strawberries,

hulled and cut in half 1 tablespoon caster sugar 2 tablespoons fruit liqueur 1 litre vanilla ice cream 4 egg whites

cup caster sugar, extra

cup almonds, chopped (optional)

Method:

Line the base of a 23 cm round flan dish with biscuits or sponge (the biscuits will overlap.) Place strawberries over base and sprinkle with sugar and liqueur. Place scoops of ice cream evenly over strawberries. Place in freezer.

To Cook by Convection:

Preheat oven to 250˚C. Beat egg whites until stiff. Gradually add extra sugar beating all the time until sugar has dissolved and mixture is thick and glossy. Fold in almonds and spoon meringue mixture over ice cream. Cook on 250˚C on metal tray set on glass turntable for 3 to 5 minutes. Serve immediately.

Chocolate Souffle

Serves: 4 to 6

Ingredients:

60 g butter

cup plain flour 2 tablespoons cocoa 300 ml milk 1 tablespoon vanilla essence 4 eggs, separated

cup caster sugar

cup choc bits 3 tablespoons icing sugar

Method:

Melt butter on HIGH for 30 seconds. Stir in flour and cocoa. Slowly add milk to mixture, stirring well. Cook on HIGH for 3 to 4 minutes, stirring twice. Allow to cool slightly. Add vanilla. Beat in egg yolks one at a time. Beat egg whites until stiff peaks form. Gradually add caster sugar until peaks are stiff.

Pavlova

Serves: 8 to 10

Ingredients:

4 egg whites

pinch of salt

cups caster sugar 2 teaspoons vinegar 2 tablespoons cornflour

Topping:

300 ml cream 1 punnet strawberries,

hulled and cut in half

2 passionfruit

Method: To Cook by Convection:

Preheat oven to 120°C with enamel shelf in low position. Grease and line a baking tray. Dust with 1 tablespoon cornflour. Beat egg whites and salt until stiff. Gradually add sugar and continue beating until white and glossy and sugar has dissolved. Fold vinegar and remaining cornflour into egg mixture. Pile mixture high on a baking tray. Place on Low shelf and cook on 120°C for 60 to 70 minutes. Allow to cool.

Filling:

Beat cream until thick. Spread cream over pavlova and decorate with strawberries and passionfruit.

To Cook by Convection:

Preheat oven to 200°C. Gently fold beaten egg whites and choc bits into the chocolate sauce. Pour mixture into a greased and sugared 6 cup-pudding dish. Place on metal tray set on glass turntable and cook on 200°C for 20 to 22 minutes. Dust top with icing sugar. Serve immediately.

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