Panasonic NN-CD545BBPQ, NN-CD575MBPQ Instruction manual

Download

IP4979_37X69BP_Cover_02_140918:E00037P40EP English 2014/9/18 13:25 Page 1

Operating Instructions and Cookery Book

Microwave Oven

Model No:

Household use only

NN-CD545B NN-CD575M

Important safety instructions

Please read carefully and keep for future reference

IP4979_37X69BP_Cover_01_140911:E00037P40EP English 2014/9/11 15:45 Page 2

Standard Conversion Chart

Weight

oz – 15g

1oz – 25g

2oz – 50g

3oz – 75g

4oz – 100g

5oz – 150g

6oz – 175g

7oz – 200g

8oz – 225g

9oz – 250g

10oz – 275g

11oz – 300g

12oz – 350g

13oz – 375g

14oz – 400g

15oz – 425g

1lb/16oz – 450g

Capacity

tsp – 3ml

1tsp – 5ml

1tbsp – 15ml

pt – 150ml

pt – 300ml

pt – 450ml

1pt – 600ml

pt – 1 litre

When using recipes in this book always follow metric or imperial measurements. Do not combine the two. In some recipes the conversions are not a direct equivalent due to recipe result.

Important Notice

1000W

Microwave symbol

Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cooking times accordingly. The symbol above, indicates the heating category for your oven when cooking or reheating convenience foods. Your oven is rated ‘E’, which is very efficient. It is therefore very important that you refer carefully to the packet instructions on convenience foods. Some packet instructions only display information for B or D rated ovens. ALWAYS check the progress of the food as it cooks or reheats by simply opening the door and after checking the progress of the foods press START to continue the cooking time.

Failure to follow the instructions given in this Cookbook and Operating Instructions, may affect the recipe result and in some instances may be dangerous.

The IEC (60705) power output (watts)

The heating category for small packs of food

Customer Communications Centre 0344 844 3899

Selected Spares and Accessories:

Order direct on line at www.panasonic.co.uk or by telephoning the Customer Communications Centre number above.

Alternatively visit our web site at www.theideaskitchen.co.uk

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 1

 Important safety instructions. Before operating this oven, please read these instructions carefully and keep for future reference.

 This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory and mental capabilities or lack of experience and knowledge if they have been given supervision or instruction by a person responsible for their safety concerning the use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. Keep the appliance and its cord out of reach of children less than 8 years.

 When this oven is installed, it should be easy to isolate the appliance from the electricity supply by pulling out the plug or operating a circuit breaker.

1 �

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 2

 If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard.

 Warning! 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.

 Warning! Do not attempt to tamper with or make any adjustments or repairs to the door, control panel housing, safety interlock switches or any other part of the oven. Do not remove the outer panel from the oven which gives protection against exposure to microwave energy. Repairs should only be by a qualified service person.

Warning! Liquids and other foods must not be



heated

in sealed containers since they ar

e liable

to explode.

 Warning! Do not place this oven near an electric or gas cooker range.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 3

Warning! 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.

For Countertop use:

The oven must be placed on a flat, stable surface 85 cm above the floor, with rear of oven placed against a back wall. For proper

operation the oven must have sufficient air flow,

i.e. 5 cm at one side, the other being open; 15 cm clear over the top; 10 cm at the rear.

When heating food in plastic or paper containers, check the oven frequently as these types of containers ignite if overheated.

If smoke is emitted or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at fuse or circuit breaker panel.

When heating liquids, e.g. soup, sauces and

beverages in your 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.

This appliance is intended to be used in

household applications only.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 4

 The contents of feeding bottles and baby food jars are to be stirred or shaken. The temperature has to be checked before consumption to avoid burns.

 Do not cook eggs in their shells and whole hard-boiled eggs by MICROWAVE. Pressure may build up and the eggs may explode, even after the microwave heating has ended.

 Clean the inside of the oven, door seals and door seal areas regularly. When food splatters or spilled liquids adhere to the oven walls, door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty. The use of harsh detergent or abrasive is not recommended.

 DO NOT USE COMMERCIAL OVEN CLEANERS.

 When using the GRILL, COMBINATION or Convection mode, some foods may inevitably splatter grease on to the oven walls. If the oven is not cleaned occasionally, it may start to “smoke” during use.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 5

 Failure to maintain the oven in a clean condition could lead to deterioration of surfaces that could affect the life of the appliance and possibly result in a hazardous situation.

 Warning! The accessible parts may become hot in grill, combination, convection use. Young

children should be kept away. Children should only use the oven under adult supervision due to the temperatures generated.

 This oven is intended for counter-top use only. It is not intended for Built-in use or for

use inside a cupboard.

 A steam cleaner is not to be used for cleaning.

 Do not use harsh, abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

 Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during GRILL, COMBINATION or Convection, take care when opening or closing the door

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 6

and when inserting or removing food and accessories.

 This appliance is not intended to be operated by means of an external timer or separate remote-control system.

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

 The microwave oven is intended for heating food and beverages only. Drying of food, newspapers or clothing and heating of warming pads, slippers, sponges, damp cloth, wheat bags, hot water bottles and similar may lead to risk of injury, ignition or fire.

 Take care when heating foods low in moisture, e.g. bread items, chocolate, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long. We do not recommend heating foods low in moisture such as popcorn or poppodums.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 6

The oven has two grill heaters situated in the top of the oven and a convection heater situated in the top of the oven. After using the GRILL, CONVECTION and COMBINATION functions, care should be taken to avoid touching the inside surfaces of the oven as these will be very hot. Care should be taken to avoid the heating element inside the oven. To prevent burns, care should be taken to avoid touching the inside surfaces of the oven.

The oven lamp must be replaced by a service technician trained by the manufacturer. DO NOT attempt to remove the outer casing from the oven.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 7

Welcome to Panasonic microwave cooking

Thank you for purchasing a Panasonic microwave oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time.

This microwave oven has the benefit of the Inverter technology. This has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven. It also means that you benefit from having more space inside your oven, without taking up more room on your work surface.

Microwaves leave most foods tastier and leave you with less washing up, but don’t expect to become a perfect microwave cook overnight – some of the methods are very different to those used in conven tion al cooking.

We hope you enjoy using your new oven but should you require any further help or explanation, write to the address below, or contact us

on-line at test.kitchen@panasonic.co.uk Alternatively visit our website at www.theideaskitchen.co.uk

Home Appliance Innovation Centre Panasonic Consumer Electronics U.K. Willoughby Road Bracknell Berks RG12 8FP

When writing, be sure to state your model number and daytime telephone number.



Contents

Safety information 9-10 Unpacking your oven 11 Placement of oven 11 Caution 12 Before using your oven 12 Care and cleaning 13 Maintenance 14 Parts of your oven 15-16 Important Information 17-19 Microwaving principles 20 General guidelines 21-22 Containers to use 23-24 Control Panel 25 Oven Accessories 26 Cooking Modes 26 Controls and Operation Procedure 27 Microwave Cooking and Defrost 28 Grilling 29 Convection Cooking 30 Combination Cooking 31-32 Auto Defrost 33

Auto Weight Programs 34-36 Panacrunch Pan 37 Delay Start Cooking 38 Stand Time 39 Increasing and decreasing recipes 40 Using recipes from other books 40 Cooking for one 40

Recipes

Soups and starters 41-43 Fish 44-47 Meat and poultry 48-56 Pasta, rice and beans 57-59 Cheese and egg dishes 60-62 Vegetables and vegetarian 63-68 Sauces 69-70 Pastry 71-72 Baking'HVVHUWV 73-76 Baking guidelines 77-78 Preserves 79-80 Questions and answers 81 Technical specifications 82

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 8

Important safety instructions

Please read carefully and keep for future reference.

This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse.

If the fuse cover is detachable, never use the plug with the cover omitted. A replacement fuse

cover can be

purchased from your local Panasonic Dealer.

How to replace the fuse

Open the fuse compartment with a screwdriver and replace the fuse.

IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13 AMP SOCKET.

If a new plug is to be fitted, please observe the wiring code as shown opposite. If in any doubt, please consult a qualified electrician (For U.K. Models only).

WARNING: THIS APPLIANCE MUST BE EARTHED.

IMPORTANT: The wires in this mains lead

are coloured in accordance with the following code: Green-and-yellow: Earth, Blue: Neutral, Brown: Live.

As the colours of the wire in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:

The wire which is coloured GREEN-ANDYELLOW must be connected to the terminal in the plug which is marked with the letter E or by the Earth symbol or coloured GREEN or GREEN AND-YELLOW.

The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured RED.

When this oven is installed it should be easy to isolate the appliance from the electricity supply by pulling out the plug or operating a circuit breaker.

Voltage & power

The voltage used must be the same as specified on this microwave oven. Using a higher voltage than that which is specified is dangerous and may result in a fire or other type of accident causing damage.

Do not immerse cord, plug or oven in water. Keep cord away from heated surfaces. Do not let cord hang over the edge of table or work top. Do not plug your oven in via an extension cable as this can be dangerous. It is important to plug the oven directly into a wall socket.

The back of the appliance heats up during use. Do not allow the cord to be in contact with the back of the appliance or cabinet surface.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 11

Important safety instructions

1. In case of electronic failure, oven can only be turned off at wall socket.

 Warning!

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. Ensure that children do not touch the hot outer casing after operation of the oven.

2. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory and mental capabilities or lack of experience and knowledge if they have been given supervision or instruction by a person responsible for their safety concerning the use of the appliance in a safe way and understand the hazards involved.

3. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

4. During and after cooking, do not open the oven door when your face is very close to the oven. Care must be taken when opening the door as steam may cause injury.

5. To prevent burns, take care of hot surfaces which may exist from the cooking process.

Storage of accessories

6. Do not store any objects other than oven accessories inside the oven in case it is accidentally turned on.

Exterior oven surfaces

7. Exterior oven surfaces, including air vents on the rear and bottom of the cabinet and the oven door will get hot during GRILL, CONVECTION and COMBINATION modes. Take care when opening or closing the door and when inserting or removing food and accessories.

Heater

8. The oven has two grill heaters situated in the top of the oven and a convection heater situated in the top of the oven. After using the GRILL, CONVECTION and COMBINATION functions, the inside surfaces of the oven will be very hot. Care should be taken to avoid touching the heating elements inside the oven.

 Caution! Hot surfaces

After cooking by these modes, the oven accessories will be very hot.

9. Before using GRILL, CONVECTION or COMBINATION function for the first time operate the oven without food and accessories on CONVECTION 220 °C for 5 mins. This will allow the oil that is used for rust protection to be burned off. This is the only time that the oven is operated completely empty.

 Caution!

Grill element and oven will be hot. DO NOT OPERATE THE OVEN EMPTY apart from point 9 above. The appliance must not be operated by MICROWAVE or Combination including microwave WITHOUT FOOD IN THE OVEN. Operation when empty will damage the appliance.

The accessible parts may become hot in combination use. Young children less than 8 years of age should be kept away. Children should only use the oven under adult supervision due to the temperatures generated.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 9

Unpacking your oven

1. Examine your oven

Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged.

Guarantee

Your receipt is your guarantee, please keep it in a safe place.

Cord

If the supply cord of this appliance is damaged, it must be replaced by the manufacturer or it’s service agent or a similarly qualified person in order to avoid a hazard.

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

Placement of your oven

1. This oven is suitable for countertop use only. It is not suitable for built-in use or use within a

cupboard.

2. The oven must be placed on a flat, stable surface 850 mm

above the floor, with rear of oven placed against a back wall. For proper operation the oven must have sufficient

air flow, i.e. 5 cm at one side, the other being open; 15 cm clear over the top; 10 cm at the rear.

3. Do not place the microwave oven on a shelf directly

above a gas or electric hob. This may be a safety hazard and the oven may be damaged.

4. Do not block air vents on the rear and bottom or top of the

cabinet. Do not place any articles on the top of the oven over the vents. If air vents 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 with blank display until it has cooled.

5. This appliance is intended to be used in household applications only.

1. Hot surfaces

Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during CONVECTION, COMBINATION and GRILLING, Use care when opening or closing door and when inserting or removing food and accessories. The oven has a heater situated in the top of the oven. After using the CONVECTION, COMBINATION and GRILL functions the roof and walls will be very hot.

2. Children should be kept away from the

oven at all times and should only be allowed to operate the oven under supervision. Ensure that children do not touch the hot outer casing after operation of the oven.

3. When the appliance is used in the

combination mode, children should only use the oven under adult supervision due to the temperatures generated.

Caution: Hot surfaces

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 10

1. In the case of electronic failure, the oven can only be turned off at wall socket.

2. 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. Ensure that children do not touch the hot outer casing after operation of the oven.

Storage of accessories

Do not store any objects other than oven accessories inside the oven in case it is accidentally turned on.

Before use

Before using CONVECTION, COMBINATION or GRILL function for the first time operate the oven without food and accessories (including glass turntable and roller ring) on Convection 220 °C for 5 mins. This will allow the oil that is used for rust protection to be burned off. This is the only time that the oven is operated empty.

5. This appliance is not intended to be operated by means of an external timer or separate remote-controlled system.

6. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory and mental capabilities or lack of experience and knowledge if they have been given supervision or instruction by a person responsible for their safety concerning the use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

Before using your oven

CAUTION: All inside surfaces of the oven will

DO NOT OPERATE THE OVEN EMPTY.

The appliance must not be operated by

FOOD IN THE OVEN. Operation when empty

(Apart from in point 4 above).

MICROWAVE or COMBINATION WITHOUT

be hot.

will damage the appliance.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 11

Care & cleaning of your microwave oven -

IMPORTANT

It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

1. Switch the oven off before cleaning and unplug at socket if possible.

2. Keep the inside of the oven, door seals and door seal areas clean

or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty. The use of harsh detergent or abrasives is not recommended. Take care when cleaning around the microwave feed guide.

3. After using CONVECTION, GRILL or COMBINATION cooking

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 and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.

4. The outside oven surface

operating parts inside the oven, water should not be allowed to seep into the ventilation openings.

5. If the control panel

or abrasives on the Control Panel. When cleaning the Control Panel, leave the oven door open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL Pad to clear display window.

6. If steam accumulates

This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or microwave leakage.

7. It is occasionally necessary to remove the glass turntable

in warm soapy water. Do not place in the dishwasher.

8. The roller ring and oven cavity floor

noise. Simply wipe the bottom surface of the oven, particularly the turntable spindle and the area surrounding this, with mild detergent and hot water then dry with a clean cloth. The roller ring may be washed in mild soapy water. Vapours may cause corrosion. After removing the roller ring from cavity floor for cleaning, be sure to replace it in the proper position.

9. When GRILLING or cooking by COMBINATION or CONVECTION

splatter grease onto the 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.

10. A steam cleaner is not to be used for cleaning.

11. Keep air vents clean at all times. Check that no dust or other material is blocking any of the

air vents on the top, bottom or rear of the appliance. If air vents become blocked this could cause overheating which would affect the operation of the oven and possibly result in a hazardous situation.

12. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass

since they can scratch the surface, which may result in shattering of the glass.

should be cleaned with a damp cloth. To prevent damage to the

becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents

inside or around the outside of the oven door, wipe with a soft cloth.

for cleaning. Wash the turntable

should be cleaned regularly to avoid excessive

. When food splatters

the walls of the oven

some foods may

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 12

Maintenance of your oven

1. Service

WHEN YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer (Customer Communication Centre on 0344 844 3899 who can recommend an engineer). It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

Door seals

Do not attempt to tamper with or make any adjustments or repairs to door, control panel housing, safety interlock switches or any other part of the oven. Do not remove outer panel from oven. The door seals and door seal areas should always be kept clean – use a damp cloth.

Oven light

The oven lamp must be replaced by a service technician trained by the manufacturer. DO NOT attempt to remove the outer casing from the oven.

Selected spares and accessories

These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the Customer Communication Centre 0344 844 3899. Most major credit and debit cards accepted. Ensure you quote the correct model number.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 13

Parts of your oven

1. Do not operate the oven without the roller ring and glass turntable in place.

2. Only use the glass turntable specifically designed for this oven. Do not substitute with any

other glass turntable.

3. If glass turntable is hot, allow to cool before cleaning or placing in water.

4. Do not cook directly on glass turntable. Always place food in a microwave safe dish. The

only exception to this is when cooking jacket potatoes on microwave only.

5. If food or utensil on glass turntable touches oven walls, causing the turntable to stop moving,

it will automatically rotate in the opposite direction. This is normal. Open oven door, reposition the food and restart.

6. The glass turntable can rotate in either direction. The maximum weight that can be placed

on the turntable is 4 kg (8 lb 14 oz) (this includes total weight of food and dish.)

7. While cooking by MICROWAVE or COMBINATION, turntable may vibrate. This will not affect

cooking performance.

8. The metal accessories provided must ONLY be used as directed for GRILLING,

CONVECTION and COMBINATION cooking. Never use them on MICROWAVE only. Do not use if operating the oven with less than 200 g (7 oz) of food on a manual COMBINATION program. FAILURE TO USE ACCESSORIES CORRECTLY COULD DAMAGE YOUR OVEN.

9. Arcing may occur if the incorrect weight of food is used, a metal container has been used

incorrectly, or the accessories have been damaged. If this occurs, stop the machine immediately. You can continue to cook by GRILL OR CONVECTION ONLY.

10. Always refer to instructions for correct accessories to use on all programs. The glass

turntable and roller ring are the only accessories used for MICROWAVE cooking. For CONVECTION and COMBINATION cooking the Enamel tray must ALWAYS be in place on the glass turntable.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 14

Parts of your oven

Glass turntable

The glass turntable and roller ring are the only

accessories used for microwave cooking.

See-through oven window

External air vents

Heating elements

Door safety lock system

Caution labelCaution label Menu label

Microwave feed guide (Do not remove)

Control panel

Power supply cord

Power supply plug

Door safety lock system

Wire rack

Note: 1. This illustration is for reference only.

2. Panacrunch Pan - See page 37.

Roller ring

1. The roller ring and oven frequently to prevent

2. The roller ring must with the glass turntable

Enamel tray

Panacrunch Pan

Identification

floor should be cleaned

excessive noise.

always be used together

for cooking.

plate

Panacrunch Pan handle

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 15

Important information – read carefully

Safety

If smoke is emitted or a fire occurs in the oven, 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 the circuit breaker panel.

Short cooking times

As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food.

Cooking times given in the cookbook are approximate. Factors that may affect cooking times are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods and utensils used. As you become familiar with the oven, you will be able to adjust these factors.

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.

Important.

If the recommended cooking times are exceeded the food will be spoiled and in extreme circumstances could catch fire and possibly damage the interior of the oven.

Small quantities of food.

Take care when heating small quantities of food as these can easily burn, dry out or catch fire if cooked too long. Always set short cooking times and check the food frequently.

NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR COMBINATION.

Foods low in moisture.

The microwave oven is intended for heating food and beverages only. Drying of food, newspapers or clothing and heating of warming pads, slippers, sponges, damp cloth, wheat bags, hot water bottles and similar may lead to risk of injury, ignition or fire. Take care when heating foods low in moisture, e.g. bread items, chocolate, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long. We do not recommend heating foods low in moisture such as popcorn or poppodums.

Christmas pudding.

Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be over heated. These foods must never be left unattended as with over cooking these foods can ignite.

Boiled eggs.

Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since they may explode even after microwave heating has ended.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 16

Important Information – read carefully

5. Foods with skins.

Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non porous skins. These must be pierced using a fork before cooking to prevent bursting.

Liquids.

Warning! Liquids and other foods must not be heated in sealed containers since they are liable to explode. When heating liquids, eg 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 the

heating time.

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

removing the container.

e) Microwave heating of beverages can result in delayed eruptive boiling, therefore care

should be taken when handling the container.

Lids.

Always remove the lids of jars and containers and takeaway food containers before you microwave them. If you don’t then steam and pressure might build up inside and cause an explosion even after the microwave cooking has stopped.

Deep fat frying.

Do not attempt to deep fat fry in your oven.

Meat thermometer.

Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving.

10.

Paper, plastic.

When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. Do not use wire twist-ties with roasting bags as arcing will occur. Do not use re-cycled paper products, e.g. kitchen roll unless they say they are specifically designed for use in a microwave oven. These products contain impurities which may cause sparks and/or fires when used.

11.

Reheating.

It is essential that reheated food is served “piping hot”.

Remove the food from the oven and check that it is “piping hot”, i.e. steam is being emitted from all parts and any sauce is bubbling. (If you wish you may choose to check the food has

the microwave.)

For foods that cannot be stirred, e.g. lasagne, shepherds pie, the centre should be cut with a knife to test it is well heated through. Even if a manufacturer’s packet instructions have been followed always check the food is piping hot before serving and if in doubt return your food to the oven for further heating.

edisni retemomreht siht esu ton od rebmemer tub – retemomreht doof a htiw C˚27 dehcaer

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 17

Important information – read carefully

12. Standing time.

Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots. See page 21.

13.

Keeping your oven clean.

It is essential for the safe operation of the oven that it is wiped out regularly. Use warm soapy water, squeeze the cloth out well and use to remove any grease or food from the interior. Pay particular attention to the door seal area and also the areas around the microwave feed guide situated on the right hand side of the cavity wall. The oven should be unplugged when cleaning.

Grilling.

14.

The oven will only operate on the GRILL function with the door closed.

Fan motor operation.

15.

After using the microwave oven, the fan motor may operate to cool the electric components. This is normal and you can take out food even though the fan motor operates. You can continue using the oven during this time.

Containers.

16.

Before use check that utensils/containers are suitable for use in microwave ovens. See page 23-24.

Babies bottles and food jars.

17.

When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will be much hotter than that at the bottom and must be shaken thoroughly before checking the temperature. The lid must also be removed from babies food jars, the contents must also be stirred or shaken before the temperature is checked. This should be carried out before consumption in order to avoid burns.

18.

Arcing

Arcing may occur if a metal container has been used incorrectly, if the incorrect weight of food is used, or if the accessories have been damaged. Arcing is when blue flashes of light are seen in the microwave oven. If this occurs, stop the machine immediately. If the oven is left unattended and this continues it can damage the machine.

You can continue to cook by GRILL OR CONVECTION ONLY.

Maximum weight on turntable

19.

The maximum weight that can be placed on the turntable is 4 kg (8 lb 14 oz ) (this includes total weight of food and dish.)

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 18

Microwaving principles

Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources.

Manmade sources include radar, radio, television, telecommunication links and mobile phones.

How Microwaves cook food

Reflection

The microwaves bounce off the metal walls and the metal door screen. In a microwave oven, electricity is converted into microwaves by the MAGNETRON.

Transmission

Then they pass through the cooking containers to be absorbed by the water molecules in the food, all foods contain water to a more or lesser extent.

The microwaves cause the water molecules to vibrate which causes FRICTION, i.e. HEAT. This heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and foods high in these will cook more quickly. Microwaves can only penetrate to a depth of 1 (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the food cooks from the outside inwards.

⁄

-2 inches

IMPORTANT NOTES

The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even when micro waving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL COOKING UTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE ONLY.

Foods not suitable for cooking by microwave only

Yorkshire puddings, souffles, double crust pastry pies. This is because these foods rely on dry external heat to cook correctly, do not attempt to cook by micro wave. Foods that require deep fat frying cannot be cooked either.

Boiled eggs

Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause serious injury.

Standing time

When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat, cakes and reheated meals (Refer to page 21).

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 20

General guidelines

Standing time

Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting through the food.

 Jacket potatoes

Wrapped in aluminium foil when cooked by microwave only. It is not necessary to stand jacket potatoes cooked in COMBINATION mode. Stand for 15 mins.

 Fish

Stand for 2-3 mins.

 Egg dishes

Stand for 1-2 mins.

 Precooked convenience food

Stand for 2-3 mins.

Moisture content

Many fresh foods e.g. vegetables and fruit, vary in their moisture content throughout the season. Jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out during storage so cooking times may differ from ingredients freshly purchased.

Piercing

The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

 Meat joints

Stand 15 mins wrapped in aluminium foil.

 Plated meals

Stand for 2-3 mins.

 Vegetables

Boiled potatoes benefit from standing for 1-2 mins, however most other types of vegetables can be served immediately.

 Defrosting

It is essential to allow standing time to complete the process. This can vary from 5 mins e.g. raspberries, to up to 1 hour for a joint of meat. See page 33.

If food is not cooked after STANDING TIME, return to oven and cook for additional time.

Cling film

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film. Do not cover foods when cooking by GRILL, CONVECTION or COMBINATION.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 21

General guidelines

Dish size

Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly.

Quantity

Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.

Spacing

Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.

Shape

Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.

Density

Porous airy foods heat more quickly than dense heavy foods.

Covering

Cover foods with microwave cling film or a self- fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items. Please refer to cooking charts and recipes for more information.

Arranging

Individual foods e.g. chicken portions or chops, should be placed in a dish so that the thicker parts are to the outside.

Ingredients

Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. DO NOT overheat even if the pastry does not appear to be very hot.

Starting temperature

The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature. Food temperature should be between 5-8 °C before cooking.

Turning and stirring

Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

Liquids

All liquids must be stirred before, during and after heating. Water especially must be stirred before and during heating, to avoid eruption. Do not heat liquids that have previously been boiled. DO NOT OVERHEAT.

Checking food

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM has been used (just as you would check food cooked in a conventional oven). Return the food to the oven for further cooking if necessary.

Cleaning

As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded oven cleaner, sprayed onto a soft cloth. Always wipe the oven dry after cleaning. Avoid any plastic parts and door area. Customers should not spray directly into the cavity. The catalytic lining at the back and top of the oven cavity is self-cleaning. See page 13 point 3.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 22

Containers to use

Choosing the correct container is a very important factor in deciding the success or failure of your cooking.

Testing dishes for suitability - For microwave cooking only.

When unsure that a cooking container is suitable for use in your microwave, check by the following test:

1. Fill a microwave safe measuring jug with 300 ml (½ pt) cold water.

2. Place it on the base of the oven along side the dish to be tested. If the dish you are testing is a large dish, then stand the measuring jug on top of the empty dish.

3. Heat on HIGH power for 1 minute.

Quick check guide to cooking utensils

Oven glass

Everyday glass that is heat resistant e.g. Pyrex Microwave, Convection or Combination cooking.

Do not use delicate glass or lead crystal which may crack or arc.

, is ideal for

China and ceramic

Everyday glazed china, porcelain or ceramic plates, bowls, mugs and cups can be used if they are heat resistant. Fine bone china should only be used for reheating for short periods. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt. If dishes are heat resistant they may be used on Convection and Combination but not directly under the Grill.

 Result

If the dish is suitable for microwaving, it will remain cool, whilst the water in the jug will begin to feel warm. If the testing dish feels warm, do not use as it is obviously absorbing microwave energy.

 Note

This test does not apply to plastic or metal based containers e.g. Le Creuset dishes, which should not be used as they are cast iron covered with enamel.

style

Pottery, earthenware, stoneware

If completely glazed, these dishes are suitable. Do not use if partially glazed or unglazed, since they are able to absorb water which in turn absorbs microwave energy, making the container very hot and slows down the cooking of food.

Foil/metal containers

NEVER ATTEMPT TO COOK IN FOIL OR METAL containers on

Microwave only as the microwaves cannot pass through and the food will not heat evenly, it may also damage your oven. Foil and metal containers can be used on grill, convection and grill + convection modes and may be used with care during certain combination cooking as long as they are not damaged or dented.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 23

Containers to use

Plastic

Many plastic containers are designed for microwave use,

high in sugar or fat or for foods that require long cooking times e.g. brown rice. Only use Tupperware for microwave use.

Convection or Combination cooking. DO NOT USE UNDER THE GRILL.

but do not use for cooking foods

containers if they are designed

Do not use Melamine. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for

Paper

Plain white absorbent kitchen paper (kitchen towel) can only

cooking e.g. for covering bacon to prevent splattering.

ONLY USE FOR SHORT COOKING TIMES. NEVER RE-USE A PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACH DISH.

Avoid kitchen paper containing manmade fibres.

If you are using branded re-cycled kitchen towel, check first that it is recommended for microwave use. Do not use waxed or plastic coated cups or plates as the finish may melt. Greaseproof paper can be used to line the base of dishes and to cover when blind baking pastry cases. White paper plates can be used for SHORT REHEATING TIMES, on Microwave only.

be used for microwave

Wicker, wood, straw baskets

Dishes will crack and could ignite. Do not use wooden dishes in your microwave. DO NOT USE ON ANY COOKING MODE.

Cling film

Microwave cling film can only

be used for covering food that

is reheated by microwave. It is also useful for covering food to be cooked, but care should be taken to avoid the film being in direct contact with the food eg. Do not line dishes with cling film. DO NOT USE ON ANY OTHER COOKING MODE.

Aluminium foil

Small amounts of smooth

aluminium foil can be used to

SHIELD joints of meat during defrosting and cooking by Microwave, as the microwaves cannot pass through the foil, this prevents the parts shielded from overcooking or over defrosting. Take care that the foil does not touch the sides or roof of the oven, as this may cause arcing and damage your oven. Aluminium foil can be used for Convection cooking.

Roasting bags

Roasting bags are useful when

slit up one side to tent a joint,

for roasting by power and time. Do not use the metal twists supplied, when using Microwave, Combination or Turbo-cook.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 27

Control Panel

NN-CD545B/NN-CD575M*

(2)

(3)

(4)

(5)

(6)

(7)

(11)

(10)

(1)

(8)

(9)

(1) Display window (2) Microwave Power Pad (3) Grill Power Pad (4) Convection Power Pad (5) Auto Weight Programs Pad (6) Auto Defrost Pad (7) Timer/Clock Pad

This can be used to delay a cooking program for up to 9 hrs. or used as a timer or for a standing (non-cooking) time.

(8) Auto menu/ temperature/

microwave wattage/ Grill Level/

selector dial. (9) Time/Weight Dial (10) Stop/Cancel Pad:

Before cooking: one press clears

your instructions.

During cooking: one press

temporarily stops the cooking

program. Another press cancels

all your instructions and the time

of day or colon will appear in the

display.

(11) Start Button:

Press to start operating the oven.

If during cooking the door is

opened or Stop/Cancel Pad is

pressed once, Start Pad has to be

pressed again to continue cooking.

*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.

N.B:

If an operation is set and start pad is not pressed, after 6 minutes, the oven will automatically cancel the operation. The display will revert back to colon or clock mode.

Operation guide setting

To assist you in programming your oven, the following operation will appear in the display window by pressing Timer/Clock four times. When you become familiar with your oven, the operation guide can be turned off by pressing Timer/Clock four times.

Beep Sound: A beep sounds when a pad is pressed. If this beep does not sound, the setting is incorrect. When the oven changes from one function to another, two beeps sound. After completion of cooking, ﬁ ve beeps sound.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 27

Oven Accessories

The following chart shows correct use of the accessories in the oven.

Glass Tray Enamel Tray Wire Rack Panacrunch

Microwave

Grill

Convection

Combination

YES

Cooking Modes

The diagrams shown below are examples of the accessories. It may vary depending on recipe/dish used. Further information can be found in the Cookbook.

Microwave

Combination

Grill

Convection

Grill + Microwave

Convection + Microwave

Microwave

Heater

Controls and Operation Procedure

Clock Setting:

Example: To set 14:25

• Press Timer/Clock Pad twice.

The colon starts to blink.

• Enter the time by turning the Time/Weight Dial clockwise.

The time appears in the display and the colon blinks.

• Press Timer/Clock Pad

once.

The colon stops blinking

and the time of day is entered.

Note:

1. To reset the time of day repeat all the above steps.

2. The time of day is displayed, unless the power supply is interrupted.

3. This clock has a 24 hour display.

Child Safety Lock:

Using this system will make the oven controls inoperable; however, the door can be opened. Child Lock can be set when the display shows a colon or the time.

To Set:

• Press Start Pad three times. The time of day will disappear. Actual

time will not be lost. A "LOCK" is indicated in the display.

x 3

To Cancel:

• Press Stop/Cancel Pad three times. The time of day will reappear in the display.

x 3

NOTE:

To activate child lock, start pad must be pressed 3 times within a 10 second period.

F0003BS30EP_Eng_02_20150319.indd 15F0003BS30EP_Eng_02_20150319.indd 15 2015/3/19 9:39:272015/3/19 9:39:27

Microwave Cooking and Defrost

There are 6 different microwave power levels available. The chart below shows the approximate wattage for each power level.

Accessory to use:

Power Level

HIGH

DEFROST

MEDIUM

LOW

Glass Tray

SIMMER

WARM

• Select Microwave

power cooking mode.

Note:

1. For 2 or 3 stage cooking, before pressing Start Pad, repeat setting the Microwave power level

and cooking time.

e.g. Casserole –– HIGH (1000 W) 10 minutes to bring the casserole to boil. SIMMER (250 W)

60 mins. to cook. WARM (100 W) 10 minutes to allow ﬂ avours to develop.

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. Turn Time/Weight Dial to

increase the cooking time. (Time can be added in 1 minute increments up to maximum time of

10 minutes can be added, only in the case of one stage cooking.)

4. After pressing Start Pad, the selected micro power level can be recalled and changed. Press Micro Power Pad once to indicate the micro power level in the display window. While the level is recalled, you can change it by turning the Auto/Temperature Dial.

• Select Microwave

power level by turning the Auto Menu/ Temperature Dial. The Microwave power level appears in the display.

• Set the cooking time using the Time/Weight

Dial.

(30 minutes max power, up to 90 minutes other powers)

Wattage

1000 W

270 W 600 W 440 W 250 W 100 W

• Press Start

Pad.

F0003BS30EP_Eng_02_20150319.indd 16F0003BS30EP_Eng_02_20150319.indd 16 2015/3/19 9:39:282015/3/19 9:39:28

Accessory to use:

Grilling

Enamel Tray

• Press Grill Power Pad

for the Grill cooking mode.

Wire Rack

Glass Tray

• Select Grill Power level by turning the Auto Menu/

Temperature Dial. The grill level appears in the display. Grill level is preset to Grill 1 (High). Rotate the Auto Menu/Temperature Dial anticlockwise for Grill 2 (Medium) and again anti-clockwise for Grill 3 (Low).

The Grill provides 3 Grill settings.

Power Level

1 HIGH

2 MEDIUM

3 LOW

• Set the cooking

time using the Time/Weight Dial

(up to 90 minutes).

Wattage

1300 W

950 W 700 W

• Press Start Pad.

Note:

1. The Grill will only operate with the oven door closed.

2. The Grill cannot be preheated.

3. You can add to the cooking time during cooking, if required. Turn Time/Weight Dial to increase

the cooking time. A maximum time of 10 minutes can be added.

4. After pressing Start Pad, the selected grill level can be recalled and changed. Press Grill Pad once to indicate the grill level in the display window. While the level is recalled, you can change it by turning the Auto/Temperature Dial.

F0003BS30EP_Eng_02_20150319.indd 17F0003BS30EP_Eng_02_20150319.indd 17 2015/3/19 9:39:282015/3/19 9:39:28

Convection Cooking

This feature offers a choice of convection temperatures 100 - 220°C in 10°C increments. For quick selection of the most commonly used cooking temperatures, the temperatures start at 150°C and count up to 220°C by rotating the dial clockwise and count down to 100°C by rotating the dial anti-clockwise.

Accessories to use: Note on preheating

Wire Rack

Enamel Tray

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES AFTER COOKING AS THE OVEN & ACCESSORIES WILL BE VERY HOT.

Glass Tray

Enamel Tray

Glass Tray

Cooking by Convection:

1. Do not open door during

preheating. After preheating 3 beeps will be heard and “P” will ﬂ ash in display window. If oven door is not opened after preheating, oven will maintain the selected temperature. After 30 minutes, oven will shut off automatically and display "OPEN DOOR".

2. If you want to cook without preheating, after selecting the desired temperature, set the cooking time then press Start Pad.

• Press Convection Pad to select cooking mode.

After preheating, place the food in the oven.

• Set the desired temperature using the Auto Menu/

Temperature Dial.

• Set the cooking time using the Time/Weight Dial

(up to 9 hours).

• Press Start Pad to

start preheating.

• Press Start Pad.

Note:

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

2. When the selected cooking time is over one hour, the time counts down minute by minute until

only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts down second by second.

3. You can add to the cooking time during cooking, if required. Turn the Time/Weight Dial to increase the cooking time. (Time can be added in 1 minute increments up to maximum time of

10 minutes can be added, only in the case of one stage cooking.)

4. After pressing Start Pad, the selected temperature can be recalled and changed. Press

Convection Pad once to indicate the temperature in the display window. While the temperature is recalled in the display window, you can change the temperature by turning the Auto Menu/ Temperature Dial.

F0003BS30EP_Eng_02_20150319.indd 18F0003BS30EP_Eng_02_20150319.indd 18 2015/3/19 9:39:282015/3/19 9:39:28

Combination Cooking

There are 2 combination settings:

1) Grill 1, 2 or 3 + Microwave MEDIUM, LOW, SIMMER or WARM

2) Convection 100 - 220°C + Microwave MEDIUM, LOW, SIMMER or WARM

Accessories to use:

Convection or Grill + Microwave

Wire Rack

Enamel Tray

Panacrunch pan

Enamel Tray

Glass Tray

1) Grill + Microwave

• Press the Grill Power Pad.

• Set the desired cooking time using

the Time/Weight Dial (up to 9 hours).

• Select the desired grill setting using

the Auto Menu/ Temperature dial.

Glass Tray

• Press the Microwave Power Pad.

• Press Start Pad.

Glass Tray

• Select the desired microwave setting

using the Auto Menu/ Temperature dial.

F0003BS30EP_Eng_02_20150319.indd 19F0003BS30EP_Eng_02_20150319.indd 19 2015/3/19 9:39:282015/3/19 9:39:28

Combination Cooking

2) Convection + Microwave

• Press Convection Pad.

• Set the desired cooking time (up to 9 hours).

• Set the desired

temperature.

• Press the Microwave Power Pad.

• Press Start Pad.

• Set the desired

Microwave power level.

Note on preheating:

1. When using Grill + Microwave mode, preheat is not available.

2. When using Convection + Microwave, the oven can be preheated. Press Start Pad after

selecting Microwave power level or Convection temperature. No microwaves are emitted during combination preheating.

Note:

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

2. When the selected cooking time is over one hour, the time counts down minute by minute until

only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts down second by second.

3. You can add to the cooking time during cooking, if required. Turn the Time/Weight dial to increase the cooking time. (Time can be added in 1 minute increments up to maximum time of

10 minutes can be added, only in the case of one stage cooking.)

4. After pressing Start Pad, the selected temperature can be recalled and changed. Press Convection Pad once to indicate the temperature in the display window. While the temperature is recalled in the display window, you can change the temperature by turning the Auto Menu/ Temperature Dial. The grill and microwave levels can not be changed during combination cooking operation.

F0003BS30EP_Eng_02_20150319.indd 20F0003BS30EP_Eng_02_20150319.indd 20 2015/3/19 9:39:282015/3/19 9:39:28

Auto Defrost

With this feature you can defrost frozen foods according to the weight. Select the category and set the weight of the food. The weight is programmed in grams. For quick selection, the weight starts from the most commonly used weight for each category.

• Press the

Auto Defrost Program Pad.

Program

Number

Note on Program 3

Take care when removing bread and rolls from the oven. The oven and accessories will get hot during/after defrosting.

Word Prompt

SMALL PIECES

BIG PIECE

BREAD

• Turn the Auto

Menu/Temperature dial to select the desired Auto Defrost Program.

Recommended

Weight

120 - 1550 g

400 - 2500 g

70 - 500 g

• Set the weight of

the frozen food by using the Time/ Weight Dial.

Accessories

• Press Start Pad. The display reminds you which

accessory to use and which cooking modes are in use.

Suitable Foods

Small pieces of meat, escallop, sausages, ﬁ sh ﬁ llets, steaks, chops

(each 100 g to 400 g). Turn at beeps.

Big pieces of meat, roast, whole chicken. Turn at beeps.

For reheating frozen bread, rolls and croissants. Remove all packaging and

place on Wire Rack on Enamel Tray on Glass Tray. Turn at beeps.

Note:

1. When defrosting time is over 60 minutes the time will appear in Hours and Minutes.

2. The shape and size of the food will determine the maximum weight the oven can accommodate.

3. For further information see defrosting guidelines in cookbook.

F0003BS30EP_Eng_02_20150319.indd 21F0003BS30EP_Eng_02_20150319.indd 21 2015/3/19 9:39:282015/3/19 9:39:28

Auto Weight Programs

This feature allows you to cook most of your favourite foods by setting the weight only. The oven determines Microwave power level, Grill power, Convection temperature and cooking time automatically. Select the category and set the weight of the food. The weight is programmed in grams. For quick selection, the weight starts from the most commonly used weight for each category.

• Press the

Auto Weight Program Pad.

• Turn the Auto Menu/Temperature

dial to select the desired program.

• Set the weight of food by using the

Time/Weight dial.

• Press Start Pad. The display

reminds you which accessory to use and which cooking modes are in use.

Note:

1. When cooking time is over 60 minutes, the time will appear as Hours and Minutes.

2. Follow the charts overleaf for the recommended weight and accessories to be used.

F0003BS30EP_Eng_02_20150319.indd 22F0003BS30EP_Eng_02_20150319.indd 22 2015/3/19 9:39:282015/3/19 9:39:28

Auto Weight Programs

Program

Number

Category

Frozen

Pizza

Fresh

Pizza

Frozen

Quiche

Fresh

Feuilletes

Word

Prompt

FROZEN

PIZZA

CHILLED

PIZZA

FROZEN QUICHE

PASTRY

ITEMS

Recommended

Weight

150 - 600 g

150 - 550 g

100 - 600 g

Accessories

Instructions

For reheating, crisping the base and browning the top of frozen purchased pizza.

Remove all packaging and place the pizza in the panacrunch pan.

For reheating, crisping the base and browning the top of fresh purchased pizza.

Remove all packaging and place the pizza in the panacrunch pan.

For reheating, crisping the pastry base and browning the top of frozen purchased quiche. Remove

all packaging and place the quiche in the panacrunch pan.

For reheating, crisping and browning fresh feuilletes (pastry items) e.g. friands, feuillete tresse etc. Remove

all packaging and place in the panacrunch pan.

Note:

1. It is necessary to preheat the panacrunch pan for the above programs. Use the following sequence.

Select the required Program and place the panacrunch pan in the oven, directly on the glass tray.

Press the start Pad to pre-heat the panacrunch pan.

After pre-heating, beeps sound and ‘P’ will ﬂ ash in the display. Place the food in the pan, set weight.

Press Start.

F0003BS30EP_Eng_02_20150319.indd 24F0003BS30EP_Eng_02_20150319.indd 24 2015/3/19 9:39:282015/3/19 9:39:28

Panacrunch Pan

The ‘concept’

Some foods cooked by microwave can have soft and soggy crusts. Your panacrunch pan accessory will brown and crisp pizzas, quiches, pies, breaded products. Your Panasonic panacrunch pan works in three ways: heating the pan by absorbing microwaves, heating the food directly by microwaves and heating the food by Grill/Convection. The base of the pan absorbs the microwaves and transfers them into heat. Then the heat is conducted through the pan to the food. The heating effect is maximised by the non-stick surface.

Using the panacrunch pan (Manual operation)

• For best results, pre-heat the pan before using. Place directly on the glass tray and pre-heat on Combination Grill 1 + MEDIUM

(600 W) for 3 minutes. To assist browning, brush the pan with oil before preheating for items such as sausages and beefburgers.

• Remove the pan from the oven and place the food in the pan. Use the panacrunch pan handle or oven gloves as the pan will be very hot. For best results, it is important that the food is placed on the pan immediately after pre-heating. Performance cannot be guaranteed with a time delay.

• Place the pan on the glass tray and cook according to the guidelines shown in the cooking chart in the cookbook.

Notes:

1. Do not pre-heat the pan more than

8 minutes.

2. Always place the pan in the centre of the glass tray and ensure it does not touch the wall of the oven cavity. Failure to do so may cause sparking which would damage the cavity.

3. Always use the pan on the glass tray. Do not use with the wire rack.

4. Always use the panacrunch pan handle or oven gloves when handling the hot pan.

5. Ensure all food packaging is removed before cooking.

6. Do not place any heat-sensitive materials on the hot pan as this may cause burning.

7. The pan can be used in a conventional oven.

8. For best results, use the pan in COMBINATION GRILL/CONVECTION and MICROWAVE.

Care of the pan

• Never use any sharp utensils on the pan as

this will damage the non-stick surface.

• After use, wash the pan in hot soapy water and rinse in hot water. Do not use any abrasive cleaning substances or scouring pads as this will damage the surface of the pan.

• The pan is dishwasher safe.

F0003BS30EP_Eng_02_20150319.indd 25F0003BS30EP_Eng_02_20150319.indd 25 2015/3/19 9:39:282015/3/19 9:39:28

Delay Start Cooking

By using Timer/Clock Pad, you are able to program Delay Start cooking.

e.g.

• Press Timer/ Clock Pad once.

• Press Start Pad.

• Set the delay time by

turning Time/Weight Dial

(up to 9 hours).

• Set the desired cooking program and

cooking time.

Note:

1. Three stage cooking can be programmed including Delay Start cooking.

e.g.

Delay Start: 1 hour

SIMMER (250 W) Power: 20 min.

HIGH (1000 W) Power: 10 min.

2. If the programmed delay time exceeds one hour, the time will count down in units of minutes. If less than one hour, the time will count down in units of seconds.

3. Delay Start cannot be programmed before any Auto Programs.

F0003BS30EP_Eng_02_20150319.indd 26F0003BS30EP_Eng_02_20150319.indd 26 2015/3/19 9:39:282015/3/19 9:39:28

Stand Time

By using Timer/Clock Pad, you can program Stand Time after cooking is completed or use to program the oven as a minute timer.

e.g.

• Set the desired cooking program and cooking time.

• Set desired amount of time

by turning the Time/Weight dial (up to 9 hours).

• Press Start Pad.

Note:

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

e.g.

HIGH (1000 W) Power: 4 min.

HIGH (1000 W) Power: 2 min.

Stand Time: 5 min.

• Press Timer/Clock Pad

once.

2. If the oven door is opened during the Stand Time or Minute Timer, the time in the display

window will continue to count down.

3. This feature may also be used as a timer. In this case press Timer/Clock Pad, set time and press Start Pad.

F0003BS30EP_Eng_02_20150319.indd 27F0003BS30EP_Eng_02_20150319.indd 27 2015/3/19 9:39:282015/3/19 9:39:28

Increasing and decreasing recipes

Increasing recipes

• To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double

the quantity, simply double every ingredient listed.

• Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking.

• Cover as directed in the recipe. Stir or rearrange foods as recommended.

• Increase the stand times by 5 mins. per lb.

• Always check the recipe during cooking.

• When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will become 40 mins. on MEDIUM power for 6 servings.

• When doubling a recipe from 4 to 8 add on half the original cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.

Decreasing recipes

• To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed.

• Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.

• Allow half to two-thirds of the original cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will become 15-20 mins. on MEDIUM power for 2 servings.

Using recipes from other books

The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use.

Many cookbooks refer to 650W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using other cookbooks, the 1000 W output power of your oven must be allowed for. Use the same power level suggested e.g. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary.

Cooking for one

• For one serving quarter ALL ingredients listed.

• Choose a dish that is proportionally smaller than the one recommended in the recipe.

• Use the same cooking power recommended in the original recipe.

• Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required.

• Always check the food during cooking.

• There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours.

• When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 74

Soups and starters

Ingredients

25 g (1 oz) butter 1 medium onion coarsely chopped 700 g (1 1/2 Ib) carrots thickly sliced 1 litre ( 1 3/4 pints) vegetable stock Grated zest of 1/2 orange 90 ml (6 tbsp) orange juice 60 ml (4 tbsp) crème fraiche salt and black pepper 15 ml (1 tbsp) fresh chives, cut into pieces

Carrot & orange soup Serves 4

Dish 3 litre (6pt) bowl Oven Accessory: glass turntable

1. Place the butter and onion in a large bowl. cook on HIGH

power for 3-4 mins. or until soft.

2. Add the carrots. Cover and cook on HIGH power for 8-10

mins. or until the vegetables are softened. Stir halfway.

3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. the LOW power for 15 mins. or until the carrots are soft.

4. Place the liquidiser and puree until smooth.

5. Return puree to the bowl and add orange juice. Stir in the

crème fraiche and season to taste. Cover and cook on

MEDIUM power for 3-4 mins. or until piping hot.

6. Garnish with fresh chives.

Ingredients

15 ml (1 tbsp) olive oil 1 medium onion, coarsely chopped 2 cloves garlic, crushed 700 g (1 1/2 lb) sweet potatoes, peeled and chopped 1 large red pepper, deseeded and chopped 725 ml (1 1/4 pints) vegetable stock 150 ml (1/4 pt) coconut milk salt and pepper

Sweet potato soup Serves 4

Dish: 3 litre (6pt) bowl Oven accessory: glass turntable

1. Place the oil, onion and garlic in a large bowl. Place on

base of oven and cook on MEDIUM power for 3 minutes, on until soft.

2. Add the potato and pepper and cook on MEDIUM power

for 5 mins. Add stock, cover and cook MEDIUM power for 15 mins, or until the potatoes are soft, stirring halfway.

3. Cool. Place in liquidiser and puree until smooth. Stir in the

coconut milk and season to taste.

4. Cover and cook on MEDIUM power for 3 mins. or until

piping hot.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 75

Ingredients

250 g (9 oz) ready made puff pastry 30 ml (2 tbsp) olive oil 300 g (11 oz) onions peeled and sliced 25 g (1oz) pine nuts 100 g (4 oz) feta cheese crumbled 50 g (2 oz) pitted black olives roughly chopped 50 g (2 oz) sun-dried tomatoes (in oil or rehydrated, roughly chopped 15 g (1/2 oz) capers salt and freshly ground black pepper fresh oregano sprigs to garnish

Ingredients

4 beef tomatoes seasoning 3 ml (

tsp) dried basil 4 eggs 200 g (7 oz) mozzarella cheese

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 76

Baked stuffed tomatoes Serves 4

Dish: Shallow heatproof dish

Oven accessory: glass turntable + Enamel tray

1. Slice the tops off the tomatoes. Deseed, scoop out the

centre and discard.

2. Drain tomatoes upside down on kitchen paper then place

tomatoes right way up in heatproof dish.

3. Sprinkle inside with salt and pepper and dried basil.

4. Break in whole egg, and cover the top with slices of

mozzarella cheese.

5. Cook in preheated oven on CONVECTION 190˚C + SIMMER for 20-25 mins. or until browned on top.

Onion and feta cheese tartlets Serves 6

Dish: 3 litre (6 pint) bowl and baking sheet 32x23cm

(12

/2 x 9 inches)

Oven accessory: Enamel tray

1. Roll out the puff pastry and cut into 6 circles each 7.5cm (3

inches) in diameter. Chill pastry for 30 mins.

2. Put oil and onions into large bowl and cook on HIGH power

for 10-12 mins. or until slightly browned. Cool for 5 minutes.

3. Preheat oven on CONVECTION 200˚C with Enamel tray and

baking sheet.

4. Stir nuts, cheese, olives, sun-dried tomatoes and capers

into onion mixture. Season well.

5. Place pastry circles on the baking sheet and prick with a

fork.

6. Divide the onion mixture among the pastry circles.

7. Cook on CONVECTION 220˚C for 10 mins.

Ingredients

250 g (9 oz) streaky unsmoked bacon, derinded 225 g (8 oz) pork fillet 225 g (8 oz) chicken breast 1 onion, finely chopped 2 cloves garlic 100 g (4 oz) pistachio nuts, shelled 15 ml (1 tbsp) green peppercorns 30 ml (2 tbsp) brandy 5 ml (1 tsp) dried basil 15 ml (1 tbsp) parsley, chopped salt and pepper 1 egg, beaten 225 g (8 oz) thick slice of ham, cut into thin strips

Ingredients

2 ciabatta rolls 1 clove garlic, halved 1 beef tomato 100 g (4 oz) goats cheese 8 stoned black olives 15 ml (1 tbsp) olive oil fresh basil, chopped pepper

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 77

Pork and chicken terrine Serves 4-6

Dish: 900 g (2 lb) Pyrex®loaf dish

Oven accessory: glass turntable + Enamel tray

1. Line base and sides of loaf dish with bacon rashers,

stretching each rasher slightly with a knife. Reserve 3-4 rashers for top.

2. Chop pork and chicken coarsely in a food processor. Place

in bowl. Process onions and garlic coarsely.

3. Mix together meat, onions, garlic, nuts, peppercorns,

brandy, basil, parsley, salt and pepper. Bind together with the egg.

4. Spread half the mixture in the dish. Layer ham on top of the

mixture and then spread remaining meat mixture on top. Lay reserved bacon on top. Cover with a piece of greaseproof paper.

5. Cook on Combination: CONVECTION 160°C + WARM

power for 40 mins. or until firm.

Goats cheese & basil ciabatta Serves 4

Oven accessory: glass turntable, Enamel tray + wire rack

1. Halve the rolls, rub each half with garlic and place on the

wire rack on Enamel tray. Cook on GRILL 1 for 3-4 minutes or until lightly toasted.

2. Slice the tomato and goats cheese. Quarter the olives.

3. Top each half with the sliced tomato, crumble the goats

cheese and olives. Drizzle with olive oil and place on the wire rack on the Enamel tray. Cook on GRILL 1 for 5-7 minutes or until the cheese is golden and bubbling.

4. Sprinkle with basil and season with pepper. Serve

immediately.

Fish

Fish cooks very well by micro wave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

When is fish cooked?

Fish is cooked when it flakes easily and becomes opaque.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth.

Whole fish

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

Arranging

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

Liquid

Fresh fish should always be sprinkled with

30 ml (2 tbsp) of lemon juice, white wine or water.

When cooking frozen fish, add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

Noise

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 78

Ingredients

350 g (12 oz) peeled potatoes 25 g (1 oz) butter 1 small onion, finely chopped 200 g (7 oz) can tuna, drained 1 egg, hardboiled, chopped 30 ml (2 tbsp) fresh parsley, chopped 10 ml (2 tsp) lemon juice salt and pepper 1 egg, beaten 100 g (4 oz) breadcrumbs

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 79

Ingredients

450 g (1 lb) white fish 50 g (2 oz) butter 50 g (2 oz) flour 450 ml (

pt) milk

300 ml (

pt) white wine 450 g (1 lb) mixed seafood 6 gherkins, diced 15 ml (1 tbsp) fresh parsley 10 ml (2 tsp) dill salt and pepper

Rosti topping:

450 g (1 lb) peeled potatoes 15 ml (1 tbsp) capers 50 g (2 oz) butter, melted 50 g (2 oz) cheddar cheese, grated

Tuna fish cakes Serves 4

Oven accessory: glass turntable + Enamel tray + wire rack

1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH

power for 6-8 mins. or until cooked. Drain.

2. Place butter and onion in a bowl, cover and cook on HIGH

power for 4 mins. or until soft. Add potatoes and mash.

3. Stir in tuna, hard boiled egg, parsley and lemon juice,

season well.

4. Shape into 8 cakes and coat in beaten egg and

breadcrumbs.

5. Place on Enamel tray on wire rack and cook on Combination: CONVECTION 220˚C + WARM power for

12-15 mins. or until brown, turning halfway.

Special occasion fish pie Serves 4

Dish: gratin dish

Oven accessory: glass turntable + Enamel tray

1. Place the white fish with 2 tbsp water in a shallow dish.

Cover and cook on HIGH power for 4-5 mins. Drain, skin, bone and flake.

2. Make the sauce by melting the butter in a large jug on HIGH power for 1 min. Add the flour and stir well. Mix in the milk and wine and cook on HIGH power for 4-5 mins. Stir halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.

3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Place lightly on the fish sauce without pressing firmly to keep the grated form. Cook on Combination: CONVECTION 220°C + SIMMER power for 35-40 mins. or until piping hot and golden.

Ingredients

100 g (4 oz) broccoli 100 g (4 oz) cauliflower 1 medium red pepper, diced 198 g (7 oz) can salmon, drained 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml (

pt) milk 50 g (2oz) grated tasty cheese 150 ml (

pt) cream (optional) salt and pepper to taste 15 g (

oz) butter 75 g (3 oz) fresh white breadcrumbs 15 ml (1 tbsp) chopped fresh parsley pinch paprika

Ingredients

4 trouts, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped 100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange 2

cm (1”) cube fresh ginger, peeled and grated dash of Soy sauce

juice of 1 orange juice of 1 lime black pepper 25 g (1 oz) butter

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 80

Stuffed citrus trout Serves 4

Oven accessory: glass turntable, Enamel tray and wire rack

1. Wash the fish and pat dry. Fill the fish cavities with the

combined stuffing ingredients and arrange the fish in a shallow dish.

2. Pour over the orange and lime juice. Season and marinade

for one hour.

3. Dot with butter, place the fish two at a time on the Enamel

tray on the wire rack.

4. Cook on GRILL 1 and LOW for 10-12 mins. or until crisp

and brown. Turn halfway. Repeat with remaining fish.

Salmon & vegetable mornay Serves 4

Dish: 20 x 25 cm (8" x 10") dish

Oven accessory: glass turntable + Enamel tray

1. Break broccoli and cauliflower into florets, add red pepper

and 2 tbsp water. Cover and cook on HIGH power for 5-6 mins. or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on HIGH power for approx. 20-30 secs.

Stir in flour then milk. Cook on HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese, cream and seasoning. Pour cheese sauce over vegetables and salmon.

4. Melt extra butter in a small bowl on HIGH power for approx.

15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on Combination: 220°C + LOW power for 10-12

mins. or until golden brown.

Ingredients

50 g (2 oz) butter 50 g (2 oz) flour 450 ml (

pt) milk 100 g (4 oz) Cheddar cheese, grated salt and pepper pinch grated nutmeg 450 g (1 lb) frozen spinach 450 g (1 lb) smoked haddock fillet, skinned 50 g (2 oz) breadcrumbs pinch paprika

Ingredients

225 g (8 oz) tomatoes 125 ml (4 fl.oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed

1.2 ltr (2 pt) fish stock salt and black pepper 150 ml (

pt) dry white wine 4 sprigs thyme small piece of orange peel 4 strands saffron 5 ml (1 tsp) chilli sauce 450 g (1 lb) cod, haddock or coley 450 g (1 lb) mixed seafood 4 large fresh prawns bunch of dill to garnish

Bouillabaisse Serves 6

Dish: 3 litre (6 pt) casserole Oven accessory: glass turntable

1. Skin the tomatoes and cut into four pieces, removing the

cores. Place the oil and tomato puree in a large bowl, heat on HIGH power for 1 min. and mix well. Add the onions and leek, cook on HIGH power for 3-4 mins. or until soft.

2. Add the garlic, tomatoes, stock, seasoning, wine, thyme, orange peel, saffron and chilli sauce. Heat on HIGH power for 3-4 mins. Skin the fish, cut into chunks and add to the tomato liquid. Cook on HIGH power for 3-4 mins. or until the fish is cooked. Add the mixed seafood and prawns and heat again for 2-3 mins. on HIGH power or until hot, taking care not to overcook the fish.

3. Serve garnished with dill.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 81

Haddock and spinach florentine Serves 4

Dish: 20 cm (8") square dish Oven accessory: glass turntable + Enamel tray

1. Mix together the butter, flour and milk in a large jug and

cook uncovered on HIGH power for 4-5 mins. or until the sauce has thickened, whisking every minute. Stir in half of the cheese and season well with salt, pepper and nutmeg.

2. Place spinach in the dish and cook covered on HIGH power

for 6-7 mins. or until cooked. Place in a sieve and drain thoroughly, then place back into the dish.

3. Place the fish in a single layer on top of the spinach. Cover and Cook on HIGH power for 4-5 mins. or until tender.

4. Pour the cheese sauce over the fish to cover it completely. Cook uncovered on HIGH power for 3 mins. then sprinkle the remaining cheese, breadcrumbs and paprika on top. Cook on GRILL 1 for 5-6 mins. or until brown and crisp.

Meat and poultry

Defrosted joints

If the meat has previously been frozen, ensure it is properly thawed before cooking by micro wave. Defrosted joints of meat must be allowed to STAND for a minimum of 1 hour. before cooking to ensure the centre is fully defrosted.

Fat

Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren’t excessively fatty.

Standing time

Meat and poultry require a minimum of

15 mins. STANDING TIME wrapped in

aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

Bone

Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking.

Guidelines

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 82

Turning

Joints and poultry should be turned over halfway through cooking.

Shielding

Large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with cocktail sticks and

do not allow foil to touch the walls of the oven.

How to roast a joint by Combination

Place the joint on Enamel tray and place on glass turntable.

How to roast a joint by microwave

To roast basic joints of meat place the joint onto the rack of a microwave roasting set and cover with a dome lid. Alterna tive ly use a large, shallow dish and place the joint on an up turned saucer and cover with cling film.

Roasting bags

Roasting bags are useful when split up one side to tent a joint for roasting by power and time.

Do not use the metal twists supplied.

How to cook small cuts of meat by microwave

Some cuts of meat can be cooked successfully by micro wave although due to their short cooking times and no heat source, they will not crisp and brown.

They should always be cooked on a microwave rack to lift them out of their juices.

Meat and poultry

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 83

Tips

Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.

When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices.

Crispy bacon - place on a microwave safe

rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved.

Ingredients

4 chicken portions approx.

1.2 kg (2

lb) in weight 5 ml (1 tsp) mixed herbs salt and pepper 100 g (4 oz) streaky bacon 100 g (4 oz) button mushrooms 1 clove garlic, crushed 450 g (1 lb) whole shallots 30 ml (2 tbsp) brandy 300 ml (

pt) red wine

300 ml (

pt) chicken stock

15 ml (1 tbsp) cornflour

Ingredients

4 chicken breast fillets, skinned 100 g (4 oz) creamed coconut 45 ml (3 tbsp) lemon juice 30 ml (2 tbsp) soy sauce 30 ml (2 tbsp) vegetable oil 2 garlic cloves, crushed 5 ml (1 tsp) ground turmeric 5 ml (1 tsp) five-spice powder 5 ml (1 tsp) coriander seeds 5 ml (1 tsp) cumin seeds 90 ml (6 tbsp) peanut butter large pinch of chilli powder

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 84

Coq au vin Serves 4

Dish: large casserole with lid

Oven accessory: glass turntable + Enamel tray

1. Place all ingredients in casserole dish.

2. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr 10 mins. or until cooked through. Stir

halfway during cooking.

3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour mixed with water. Serve sprinkled with chopped parsley.

Chicken satay Serves 4-6

Dish: 8 wooden skewers Oven accessory: glass turntable + Enamel tray + wire rack

1. Cut the chicken into small chunks and place in a bowl.

Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor. Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.

2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.

3. For the serving sauce: Pour 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder and 80 ml water. Cook on HIGH power for 3-4 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.

4. Thread the chicken onto wooden skewers. Place on wire rack on Enamel tray and cook on Combination: Convection 220°C + WARM power for 22 mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.

Ingredients

675 g (1 1/2 lb) pork ribs 30 ml (2 tbsp) vinegar

Sauce:

45 ml (3 tbsp) tomato sauce 45 ml (3 tbsp) soy sauce 45 ml (3 tbsp) honey 5 ml (1 tbsp) dry mustard powder 45 ml (3 tbsp) plum jam

Ingredients

30 ml (2 tbsp) oil 1 medium onion, chopped 1 green pepper, deseeded and chopped 225 g (8 oz) carrots, sliced 450 g (1 lb) lean pork, cubed 30 ml (2 tbsp) seasoned flour 5 ml (1 tsp) ground bay leaves 5 ml (1 tsp) dried sage salt and pepper 300 ml (

pt) dry cider

Dumplings:

175 g (6 oz) self raising flour 75 g (3 oz) suet pinch of salt 5 ml (1 tsp) mustard powder 15 ml (1 tbsp) fresh parsley, chopped 150 ml (

pt) cold water

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 85

Barbeque spare ribs Serves 4

Dish: shallow flat based dish

Oven accessory: glass tray then Enamel tray on glass tray

1. Prepare riblets from breast by cutting down between rib

bones with a sharp knife. Cut flap end into 2.5 cm (1”) wide strips.

2. Place riblets into a large bowl, cover with water and add the

vinegar.

3. Cover and cook on HIGH power for 8-10 mins. then SIMMER power for 25 mins. Drain.

4. Combine all sauce ingredients together and heat on MEDIUM for 2 mins. Mix thoroughly.

5. Toss riblets in sauce. Arrange over the base of a shallow dish and cook on Combination: CONVECTION 190°C + SIMMER for 30-40 mins. or until riblets are dark brown and

crispy. During this final cooking a lot of the fat bakes out of the riblets, making a delicious finger snack.

Casserole pork with herby dumplings Serves 4

Dish: large casserole and lid

Oven accessory: glass turntable + Enamel tray

1. Place oil, onion, green pepper and carrots in dish, cover

and cook on HIGH power for 5 mins. or until soft.

2. Toss pork in seasoned flour and add to onion mixture. Stir

in all other ingredients, cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr or until pork

is tender.

3. Whilst cooking make the dumplings by combining the flour,

suet, salt, mustard and parsley. Add the water to make a stiff dough. Shape dough into 8 round dumplings.

4. When pork is cooked uncover and place dumplings around

the edge of dish. Cook uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until dumplings are cooked through.

Ingredients

700 g (1

lb) boneless leg of pork, cubed 225 g (8 oz) onion, chopped 450 g (1 lb) parsnips, sliced 1 garlic clove, crushed 15 ml (1 tbsp) ground coriander 5 ml (1 tsp) cumin seeds or ground cumin 30 ml (2 tbsp) flour 300 ml (

pt) beef stock 300 ml (

pt) apple juice salt and pepper

Ingredients

150 g (6 oz) plain flour 3 ml (

tsp) salt 2 eggs 300 ml (

pt) milk and water 25 g (1 oz) oil 450 g (1 lb) sausages

Ingredients

350 g (12 oz) leeks, trimmed 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml (

pt) milk 225 g (8 oz) cooked chicken, chopped 100 g (4 oz) ham, chopped 175 g (6 oz) Gruyere cheese, grated 4 frozen individual garlic bread slices

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 86

Toad in the hole Serves 4

Dish: 25 x 18 cm (10" x 7") oblong tin

Oven accessory: glass turntable + Enamel tray

1. Preheat oven on CONVECTION 220°C.

2. Sift flour and salt in a bowl. Add egg and half the liquid.

Beat until smooth. Gradually stir in remaining liquid.

3. Put oil in tin with sausages on Enamel tray. Cook on CONVECTION 220°C for 15 mins.

4. Pour in the batter and cook for 30-35 mins. on CONVECTION 220°C or until the batter is well risen and

golden brown.

Creamy chicken gratin Serves 4

Dish: 24 cm (9") round gratin dish Oven accessory: glass turntable + Enamel tray

1. Slice the leeks and place in a large bowl with the butter.

Cover and soften on HIGH power for 3-4 mins. or until softened.

2. Add the flour and mix well. Stir in the milk and heat on HIGH power for 4-5 mins. or until thickened. Stir halfway.

Add the chicken, ham and cheese then season and mix well.

3. Pour into the dish and top with the garlic bread slices. Cook on Combination: CONVECTION 220°C + LOW power for 10-15 mins or until piping hot and golden.

Harvest pork casserole Serves 4-6

Dish: large casserole and lid

Oven accessory: glass turntable + Enamel tray

1. Place the cubed pork, chopped onion, sliced parsnips,

crushed garlic, coriander and cumin in a large casserole dish.

2. Stir in the flour.

3. Gradually add the stock, apple juice and seasoning.

4. Cover and cook on HIGH power for 15 mins. Stir then cover

and cook on Combination: CONVECTION 160°C + WARM power for 1 - 1

hours or until the meat is tender.

Ingredients

1 onion, diced 1 clove garlic, crushed 15 ml (1 tbsp) oil 397 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 5 ml (1 tsp) mixed herbs 450 g (1 lb) mince salt and pepper

Savoury mince Serves 4

Dish: 1.5 litre (3 pt) casserole dish Oven accessory: glass turntable

1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft.

2. Place all other ingredients in casserole. Stir well.

3. Cover and cook on HIGH power for 10 mins. then MEDIUM

power for 15-20 mins. or until cooked.

Variation: Chilli con carne

Add 396 g (14 oz) can red kidney beans drained, 5-10 ml (1-2 tsp) chilli powder, 1 diced green pepper to the ingredients above.

Ingredients

675 g (1

lb) braising steak, cubed 3 large onions, sliced thinly 1 clove garlic, crushed 30 ml (2 tbsp) seasoned flour 15 ml (1 tbsp) brown sugar 300 ml (

pt) hot beef stock

300 ml (

pt) light ale 15 ml (1 tbsp) wine vinegar 5 ml (1 tsp) mixed herbs 2 bay leaves

Topping:

8 x 2.5 cm (1") slices of French bread 15 ml (1 tbsp) French mustard 60 ml (4 tbsp) butter, softened 1 clove garlic, crushed

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 87

Belgian beef casserole Serves 4

Dish: large casserole with lid

Oven accessory: glass turntable + Enamel tray

1. Combine all the casserole ingredients in dish. Cover with lid

and cook on Combination: CONVECTION 160˚C + WARM power for 1 hr, or until meat is tender. Remove bay leaves.

2. Blend mustard, butter and garlic. Spread over one side of

each bread slice.

3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on Combination: CONVECTION 160˚C + WARM power for a further 10 mins. The casserole is ready when the bread slices are crisp and golden.

Ingredients

1 medium onion, chopped 2 carrots, chopped 25 g (1 oz) butter 350 g (12 oz) cold cooked beef or lamb, minced 300 ml (

pt) hot beef stock

3 ml (

tsp) Worcestershire sauce 15 ml (1 tbsp) gravy thickening 5 ml (1 tsp) tomato puree salt and pepper 675 g (1

/ 2

lb) potatoes, cubed 135 ml (9 tbsp) water 30 ml (2 tbsp) milk 25 g (1 oz) cheese

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 88

Shepherd’s pie Serves 4

Dish: medium casserole

Oven accessory: glass turntable + Enamel tray

1. Place onion, carrots and butter in casserole. Cover and cook on HIGH power for 3-5 mins. or until soft.

2. Add minced meat to vegetables and mix well. Mix together

stock, Worcestershire sauce, gravy thickening and tomato puree, pour over meat and season to taste.

3. Cook potatoes with water, covered on HIGH power for 7-8 mins. Drain and mash well with the milk and spread on top of the meat, using a fork to make a pattern on top.

4. Sprinkle with cheese and cook on Combination: CONVECTION 190°C + WARM power for approximately

15-20 mins. or until top is crisp and golden.

Ingredients

1 quantity of savoury mince (see page 53) double quantity of White Pouring sauce (see page 69) 100 g (4 oz) grated cheese 5 ml (1 tsp) mustard salt and pepper 12 sheets pre-cooked lasagne (or sufficient for 3 layers) 60 ml (4 tbsp) Parmesan cheese

Lasagne Serves 4

Dish: large rectangular dish approx. 27 x 23 cm (11" x 9") Oven accessory: glass turntable + Enamel tray

1. Add cheese and seasoning to the hot white sauce.

2. Cover the base of the dish with a layer of cheese sauce,

then a layer of lasagne, followed by a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer of cheese sauce.

3. Sprinkle Parmesan cheese over the top and cook on Combination: CONVECTION 190°C + SIMMER power for

15-20 mins. or until the pasta is tender and brown and crisp on top.

Ingredients

600 g (1

lb) braising steak, cubed 45 ml (3 tbsp) seasoned flour 600 ml (1 pt) hot beef stock 45 ml (3 tbsp) tomato puree 30 ml (2 tbsp) paprika 5 ml (1 tsp) sugar 60 ml (4 tbsp) soured cream

Ingredients

15 ml (1 tbsp) oil 1 large onion, sliced 3 cloves garlic, crushed

Spices and Flavourings:

10 ml (2 tsp) ground coriander 3 ml (

tsp) chilli powder, ground cardamom, ground cloves 15 ml (1 tbsp) garam marsala 15 ml (1 tbsp) ground turmeric 5 ml (1 tsp) ground cumin 30 ml (2 tbsp) flour 15 ml (1 tbsp) tomato puree 450 g (1 lb) shoulder of lamb, cubed juice of 1 lemon 5 ml (1 tsp) sugar 25 g (1 oz) sultanas pinch of salt 450 ml (

pt) hot stock

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 89

Hungarian goulash Serves 4

Dish: large casserole + lid

Oven accessory: glass turntable + Enamel tray

1. Toss meat in the flour. Combine all ingredients except the

soured cream in casserole dish.

2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 15 mins, or until the meat is tender.

3. Remove from oven and immediately stir in the soured

cream. Serve with ribbon noodles.

Madras curry Serves 4

Dish: large casserole dish with lid

Oven accessory: glass turntable + Enamel tray

1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.

2. Blend in all the spices and cook on HIGH power for 2 mins.

3. Stir in the flour and tomato puree. Add all other ingredients

including meat. Blend in hot stock.

4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1 hr-1 hr 30 mins. or until meat is tender.

Serve with boiled rice and lemon or lime wedges and poppadoms.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 90

Ingredients

1 aubergine, sliced salt 30 ml (2 tbsp) oil 2 cloves garlic, crushed 1 medium onion, chopped 396 g (14 oz) can tomatoes 30 ml (2 tbsp) tomato puree 350 g (12 oz) lamb, cooked and finely diced salt and pepper

Topping:

2 eggs

150 ml (

pt) single cream

100 g (4 oz) cheese, grated 25 g (1 oz) Parmesan cheese, grated

Ingredients

4 chicken joints, skinned

Marinade:

2 cloves garlic, crushed 25 g (1 oz) fresh root ginger, grated 10 ml (2 tbsp) ground coriander 5 ml (1 tbsp) ground cumin 5 ml (1 tbsp) ground cinnamon 5 ml (1 tbsp) tumeric

3 ml (

tsp) salt

2 ml (

tsp) black pepper

150 ml ( juice of 1 lemon

pt) natural yoghurt

Moussaka Serves 4

Dish: 20 cm (8") souffle dish

Oven accessory: glass turntable + Enamel tray

1. Place aubergines in a large colander and sprinkle liberally

with salt. Stand for 20 mins. or until bitter juices run out. Rinse well under cold water and drain.

2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or until softened.

3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and season, mix well.

4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until topping is puffed and golden.

Tandoori chicken Serves 4

Oven accessory: wire rack and Enamel tray on glass tray

1. Cut three slits in each piece of chicken then place in a bowl.

Mix all the remaining marinade ingredients and pour over the chicken. Cover and refrigerate for 24 hours.

2. Place chicken joints on wire rack on Enamel tray. Cook on Combination: CONVECTION 220°C + SIMMER for 27-30 mins. or until the chicken is cooked and baste with remaining marinade. Serve with boiled rice.

Ingredients

100 g (4 oz) green lentils 15 ml (1 tbsp) oil 1 large onion, sliced 5 ml (1 tsp) grated root ginger 1 garlic clove, crushed 3 ml (

tsp) turmeric 5 ml (1 tsp) chilli powder 10 ml (2 tsp) curry powder 150 ml (

pt) natural yoghurt 100 g (4 oz) mushrooms, sliced 2 tomatoes, peeled and chopped 300 ml (

pt) hot water 50 g (2 oz) cashew nuts 450 g (1 lb) cooked basmati rice

Garnish:

hard boiled egg slices and coriander leaves

Lentil biryani Serves 4-6

Dish: large casserole Oven accessory: glass turntable

1. Soak the lentils in cold water for 1 hour then drain them.

2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until softened.

3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for 2 mins.

4. Add the yoghurt, mushrooms, tomatoes, water and lentils.

Cover and cook on HIGH power for 25-30 mins. or until the lentils are tender and the liquid has evaporated.

5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on HIGH power if necessary. Garnish and serve.

Ingredients

175 g (6 oz) easycook brown rice 450 ml (

pt) hot chicken stock 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 medium onion, chopped 15 ml (1 tbsp) oil 150 ml (

pt) soured cream 15 ml (1 tbsp) curry paste 100 g (4 oz) frozen peas 30 ml (2 tbsp) parsley, chopped 2 hardboiled eggs, chopped

Kedgeree Serves 4

Dish: large casserole Oven accessory: glass turntable

1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for 15-20 mins. or until tender.

2. Place the fish in a shallow dish, sprinkle with lemon juice,

cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake.

3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until softened.

4. Combine the soured cream with curry paste. Mix into rice

then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.

Pasta, rice and beans

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 91

Ingredients

1 aubergine 2 leeks 1 red, 1 green pepper 1 onion 1 clove of garlic 45 ml (3 tbsp) olive oil 225 g (8 oz) pasta shapes 225 g (8 oz) fresh spinach

White Sauce

40 g (1

oz) butter

40 g (1

oz) flour 1 pt (600 ml) milk 15 ml (1 tbsp) mustard 50 g (2 oz) Cheddar cheese, grated 150 g (5 oz) Boursin cheese 50 g (2 oz) Cheddar cheese, grated for topping

Ingredients

1 large aubergine, cubed salt 350 g (12 oz) tagliatelle, fresh 1 onion 1 clove garlic, crushed 15 ml (1 tbsp) olive oil 397 g (14 oz) tin of chopped tomatoes 5 ml (1 tsp) basil 15 ml (1 tbsp) tomato puree 15 g (

oz) butter salt and pepper 8-10 black olives, stoned 100 g (4 oz) mozzarella, diced 30 ml (2 tbsp) parmesan cheese, grated

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 92

Tagliatelle toscana Serves 4

Dish: deep casserole dish

Oven accessory: glass turntable + Enamel tray

1. Sprinkle the aubergine with salt and leave for 20 mins, then

rinse and dry.

2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until tender. Drain.

3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft. Add the remaining

ingredients except the mozzarella, tagliatelle and parmesan cheese, cover and cook on HIGH power for 6-8 mins.

4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with parmesan and cook on Combination: CONVECTION 220˚C + WARM power for 6-8 mins. or until golden brown and piping hot.

Roast vegetable and pasta gratin Serves 4

Dish: 25 cm (10") round shallow Pyrex®dish

Oven accessory: glass turntable + Enamel tray

1. Pre heat oven CONVECTION 220°C. Chop all the

vegetables except spinach into bite sized pieces and put in a roasting dish with the oil. Cook on CONVECTION 220°C 25-30 mins.

2. Cook the pasta shapes in 450 ml (

pt) boiling water on

HIGH power for 5-6 mins or until soft. Drain. Wash the spinach and tear into small pieces.

3. Make the white sauce as per instructions on page 99, add the mustard, cheddar and Boursin cheese and stir thoroughly until smooth. Season well.

4. Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish. Sprinkle the top with cheese.

5. Cook on Combination: CONVECTION 220°C + LOW power for 10-15 mins or until golden brown.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 93

Ingredients

40 g (1

oz) dried Cep

mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9 oz) Arborio rice

300 ml (

pt) hot vegetable

stock 12 basil leaves, torn

Ingredients

1 medium onion, chopped 10 ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded & chopped 2 medium carrots, peeled & thinly sliced 1 small cauliflower, cut into florets 100 g (4 oz) dried apricots, halved 2 cloves garlic, crushed 425 g (15 oz) can chick peas, drained

3 ml (

tsp) each: ground

turmeric, ground coriander, ground cumin 5 ml (1 tsp) paprika

2.5 cm (1") fresh root ginger, peeled and finely chopped salt and pepper

450 ml ( stock chopped parsley to garnish

pt) hot vegetable

Wild mushroom and basil risotto Serves 4

Dish: 3 litre (6 pt) casserole dish Oven accessory: glass turntable

1. Soak mushrooms in 300 ml (

pt) warm water.

2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper.

3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power.

4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH power.

5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand for approx. 10 mins and then stir with a fork.

Vegetable and chick pea casserole Serves 4

Dish: large casserole dish Oven accessory: glass turntable

1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins. or until starting to soften.

2. Add the prepared vegetables, apricots, garlic, chick peas

and stir in the spices, salt, pepper and stock.

3. Cover and cook on HIGH power for 15-20 mins, or until vegetables are soft. Stir two or three times during cooking. Serve with couscous or rice and garnish with parsley.

Tip

To prepare couscous: Place 300 ml ( bowl and 1.2 ml (

tsp) turmeric. Cook on HIGH power for 4

mins. or until boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up with a fork before serving.

pt) vegetable stock in a

Cheese and egg dishes

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 94

Ingredients

100 g (4 oz) tasty grated cheese 100 g (4 oz) smoked ham, diced 1 tomato, deseeded and chopped 60 ml (4 tbsp) sour cream 15 ml (1tbsp) mayonnaise 10 ml (2 tbsp) wholegrain mustard 8 croissants pepper

Ingredients

150 ml ( or Passata 100 g (4 oz) garlic sausage, cubed 1 clove garlic, crushed 1 small onion, diced 4 large muffins, halved 100 g (4 oz) cheese, grated 56 g can anchovy fillets black olives to garnish

pt) Dolmio®sauce

Stuffed croissants Serves 4

Oven accessory: enamel tray + glass turntable

1. Combine all the filling ingredients in a bowl.

2. Slit in back of each croissant and fill with mixture.

3. Place 4 croissants on enamel tray and cook on

Combination: GRILL 1 + SIMMER Micro for 5-6 mins. Repeat with the remaining 4 croissants.

Muffin pizzas Serves 4

Oven accessory: glass turntable + wire rack + Enamel tray

1. Place Dolmio

and mix well.

2. Arrange muffin halves, 4 at a time on wire rack and toast on GRILL 1 for 3-4 mins. or until browned.

3. Spread muffins with the mixture. Top with cheese,

anchovies and olives.

4. Cook on Combination: GRILL 1 + WARM power for 4-6 mins. or until cheese has melted and is beginning to brown.

sauce, sausage, garlic and onion in a bowl

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 95

Ingredients

1 medium onion, finely diced 15 ml (1 tbsp) olive oil 175 g (6 oz) self-raising flour

3 ml (

tsp) salt

3 ml (

tsp) mustard powder

3 ml (

tsp) cayenne pepper

seasoning 25 g (1 oz) butter

40 g (1 cheese, grated 40 g (1

oz) strong cheddar

oz) Parmesan

cheese 25 g (1 oz) black olives, stoned and chopped 1 egg, beaten 45 ml (3 tbsp) milk 1 beaten egg for glazing

Ingredients

1 small French baguette, cut into 8 slices 60 ml (4 tbsp) cranberry sauce 175 g (6 oz) brie, sliced sesame seeds

Cheese, onion & olive scones

Dish: round baking sheet

Oven accessory: glass turntable + Enamel tray

1. Place onion and oil in a bowl. Cover and cook on HIGH

power for 2 mins. or until softened. Drain.

2. Preheat oven on CONVECTION 200°C.

3. Sift together the flour, salt, mustard and cayenne with

seasoning. Rub in the butter.

4. Mix in onion, cheeses and olives. Beat egg and milk

together. Pour into flour mixture and bring to a soft dough.

5. On a floured surface roll out dough to approx. 2 cm thick.

Cut out rounds using a 5 cm pastry cutter and brush with beaten egg.

6. Place the dough rounds on a lightly greased baking sheet. Place on the Enamel tray and cook on CONVECTION 200°C for 12-18 mins. or until cooked and golden brown.

Brie and cranberry crostini Serves 4

Oven accessory: glass turntable + Enamel tray + wire rack

1. Pre-heat grill on GRILL 1.

2. Place the slices of baguette on the wire rack and cook on GRILL 1 for 2-3 mins. or until lightly toasted.

3. Turn the slices over and spread each slice with cranberry

sauce.

4. Top with a slice of brie and sprinkle with sesame seeds.

5. Cook on Combination: GRILL 1 + SIMMER power for 3-4

mins. or until cheese has started to melt and sesame seeds turn golden.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 96

Ingredients

4 slices bread, buttered 5 ml (1 tsp) Dijon mustard 2 slices smoked ham 100 g (4 oz) sliced cheese

Ingredients

175 g (6 oz) quick cooking macaroni

40 g (1 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (1 600 ml (1 pt) milk salt and pepper 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated 30 ml (2 tbsp) fresh brown breadcrumbs

oz) butter

oz) flour

Croque monsieur Serves 2

Oven accessory: glass turntable + Enamel tray + wire rack

1. Place the bread, buttered side up on wire rack and cook on GRILL 1 for approximately 3-4 mins. or until browning.

2. On 2 slices of the bread, spread the untoasted sides with

mustard and top with ham and cheese. Cover with the other slices, browned side uppermost.

3. Place back on the wire rack and cook on Combination: GRILL 1 + SIMMER power for 1-2 mins. or until the cheese

has melted.

Macaroni cheese Serves 4

Dish: large dish and jug

Oven accessory: glass turntable + Enamel tray

1. Cook macaroni in 450 ml (

cook on HIGH power for 5-6 mins. or until soft. Drain.

2. Place butter, onion and bacon in a jug. Cover. Cook on

HIGH power for 5 mins. or until onion is soft. Stir halfway

through cooking.

3. Stir in flour and cook for 30 secs. on HIGH power.

4. Gradually add milk, stir well and season. Cook on HIGH

power for 5-6 mins. or until sauce is thick and bubbling. Stir twice during cooking.

5. Add mustard and 100 g (4 oz) grated cheese. Add

macaroni. Place the macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese.

6. Cook on Combination: CONVECTION 220°C + LOW

power for 10-12 mins. or until cheese starts to melt.

pt) boiling water. Cover and

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 97

Vegetables and vegetarian

• Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes.

• Do not mix fresh and frozen vegetables as the cooking times may be different.

• If cooking potatoes with other vegetables, only cook with other ROOT vegetables.

• Never add salt to vegetables before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.

• Cabbage should be shredded and cooked by power and time.

• Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway.

• Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.

• Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.

• Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90 ml (6 tbsp) water.

Jacket potatoes

Varieties of potatoes vary in their suitability for cooking by micro wave. We recommend Maris Piper for consistently good results. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by microwave is 200 g - 250 g (7-9 oz).

Before cooking

Wash potatoes and prick skins several times. Spread around edge of turntable.

After cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 98

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 99

Ingredients

15 ml (1 tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1 tsp) chilli powder

3 ml (

tsp) cumin

175 g (6 oz) bulgar wheat 396 g (14 oz) can chopped tomatoes 30 ml (2 tbsp) tomato puree

450 ml (

pt) water

396 g (14 oz) can red kidney beans, drained

Ingredients

1 large onion, chopped

25 g (1 oz) butter 1 clove of garlic, crushed 225 g (8 oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped

150 ml ( stock salt and pepper to taste 300 ml ( tomato sauce 175 g (6 oz) pre-cooked lasagne 225 g (8 oz) Mozzarella cheese

pt) hot vegetable

pt) prepared

Vegetarian chilli Serves 4

Dish: large casserole + lid Oven accessory: glass turntable

1. Place oil, onion, pepper, chilli and carrots in a large

casserole, cover and cook on HIGH power for 4-5 mins. or until softened.

2. Add chilli and cumin. Stir in bulgar wheat, chopped

tomatoes, tomato puree and water. Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on HIGH power for 2-3 mins.

Vegetable lasagne Serves 4-6

Dish: large deep rectangular dish

Oven accessory: glass turntable + Enamel tray

1. Place onion and butter in a casserole dish, cover and cook

on HIGH power for 3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables are soft. Season to taste.

2. Cover base of dish with a thin layer of tomato sauce, then a

layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.

3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on Combination: CONVECTION 190°C + SIMMER power for 20-30 mins. or until the pasta is cooked.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 100

Ingredients

450 g (1 lb) leeks, sliced thinly 450 g (1 lb) potatoes, sliced thinly 150 g (5 oz) blue cheese 225 g (8 oz) Greek yoghurt 75 ml (5 tbsp) double cream 50 g (2 oz) brown breadcrumbs salt and pepper

Ingredients

450 g (1 lb) mixed vegetables eg. sweet potato, red pepper, leeks, aubergine, courgettes, onion 1 clove garlic, crushed 30 ml (2 tbsp) olive oil 200 g (7 oz) can chopped tomatoes 10 ml (2 tsp) tomato puree 25 g (1 oz) pinenuts 50 g (2 oz) gruyère cheese, grated 100 g (4 oz) Boursin®cheese 15 ml (1 tbsp) single cream 225 g (8 oz) ready made puff pastry 1 egg to glaze

Leek & potato gratin Serves 4

Dish: 25 cm (10") flan dish

Oven accessory: glass turntable + Enamel tray

1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of

water, cover and cook on HIGH power for 10-12 mins. or until the vegetables are softened.

2. Crumble or finely chop the cheese into a bowl and gradually

blend in the yoghurt and the double cream.

3. Drain the vegetables and arrange in a flan dish. Season and

pour over the blue cheese cream mixture. Sprinkle with breadcrumbs, cook on Combination:

CONVECTION 220˚C + LOW power for 10-12 mins. or until golden brown.

Roast vegetable parcels Serves 4

Dish: round baking sheet

Oven accessory: glass turntable + Enamel tray

1. Pre-heat oven CONVECTION 220°C. Chop vegetables into

2.5 cm (1") chunks.

2. Add garlic and oil, mix thoroughly with mixed vegetables.

Place onto Enamel tray.

3. Cook on: CONVECTION 220°C for 20-25 mins until

vegetables are browned and al dente.

4. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH power for 5 mins then MEDIUM power for 10 mins or until mixture is reduced in volume and thickened.

5. Mix the tomato sauce with the cooked vegetables and pinenuts.

6. Mix together the gruyère cheese, Boursin cream.

7. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares.

8. Place

of the vegetable mixture in the centre of the

square and top with

of the cheese mixture.

9. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water. Glaze with beaten egg.

10. Cook in a preheated oven on CONVECTION 220°C for 15-20 mins or until golden and cooked through.

and single

100

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 101

Ingredients

450 g (1 lb) potatoes 25 g (1 oz) butter 30 ml (2 tbsp) oil

Ingredients

1 cauliflower, trimmed 90 ml (6 tbsp) water 25 g (1 oz) butter 25 g (1 oz) flour

3 ml (

tsp) French mustard

300 ml ( seasoning to taste

Topping:

75 g (3 oz) grated red cheese 15 ml (1 tbsp) brown breadcrumbs

pt) milk

Roast potatoes Serves 4

Oven accessory: glass turntable + Enamel tray

1. Peel and cut potatoes into quarters. Par boil and drain.

2. Place potatoes, oil and butter on Enamel tray. Cook on Combination: CONVECTION 220°C + WARM power for

25 mins. turning and basting potatoes during cooking, or until crisp and brown.

Cauliflower cheese Serves 4

Dish: shallow casserole

Oven accessory: glass turntable + Enamel tray

1. Place cauliflower upside down in a bowl. Add water. Cover

and cook on MEDIUM power for 10 mins. or until tender. Drain.

2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further 20 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until sauce is thick and bubbling. Stir once halfway during cooking.

3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs.

4. Cook on Combination: CONVECTION 220°C + WARM power for 15-17 mins. or until golden brown.

Ingredients

350 g (12 oz) potatoes 45 ml (3 tbsp) natural yoghurt 10 ml (2 tsp) mango chutney

3 ml (

tsp) cumin, coriander,

turmeric and garam masala 10 ml (2 tsp) fresh coriander pinch chilli powder

oz) sultanas

15 g (

salt and pepper

Spicy potatoes Serves 4

Dish: 1 litre (2 pt) dish Oven accessory: glass turntable

1. Cut the potatoes into large cubes and place in a large bowl

with 6 tbsp water. Cover and cook on HIGH power for 6-8 mins. or until soft. Drain and set aside.

2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or cold.

101

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 102

Ingredients

100 g (4 oz) butter 225 g (8 oz) plain flour 50 g (2 oz) finely grated Parmesan 1 red and 1 yellow pepper, diced into 4 cm pieces 2 medium courgettes, sliced 100 g (4 oz) aubergine, diced into 4 cm pieces 15 ml (1 tbsp) olive oil 100 g (4 oz) soft goat’s cheese 3 eggs, beaten 75 ml (5 tbsp) creme fraiche or double cream 15 ml (1 tbsp) chopped fresh parsley salt and pepper

Goat’s cheese tart

with roasted vegetables Serves 4

Dish: 23 cm (9") flan tin

Oven accessory: glass turntable + Enamel tray

1. Preheat the oven on CONVECTION 200°C.

2. Rub the butter into the flour until the mixture resembles fine

breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold water and mix to a firm dough.

3. Roll out and line the flan ring. Prick the base with a fork and

allow to rest for 15 mins.

4. Cover the pastry with greaseproof, add baking beans and cook on CONVECTION 200°C for 10 mins. Remove the paper and beans and cook for a further 5 minutes or until cooked. Allow to cool.

5. Place the prepared vegetables on Enamel tray and drizzle with olive oil. Cook on Combination: GRILL 1 + SIMMER power for 10-12 mins or until lightly browned. Turn halfway during cooking.

6. Place the vegetables in the flan case and dot teaspoons of the goat’s cheese around the vegetables.

7. Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning. Pour carefully over the filling.

8. Cook on Combination: CONVECTION 190°C + WARM power for 20-25 mins. or until set and lightly browned.

Ingredients

3 red and 3 yellow peppers 50 ml (2 tbsp) olive oil 50 g (2 oz) pine nuts 2 garlic cloves, crushed 100 g (4 oz) long grain rice 300 ml (½ pt) hot vegetable stock 1 bunch spring onions, sliced thinly 100 g (4 oz) cherry tomatoes, halved 100 g (4 oz) mozzarella, diced 100 g (4 oz) gorgonzola or any blue cheese, diced handful each of parsley and basil, finely shredded

102

Stuffed peppers Serves 6

Dish: 1.7 litre ovenproof dish

Oven Accessory: glass turntable + Enamel tray

1. Slice the tops off the peppers and put to one side.

Remove the seeds and rinse out.

2. Place the oil, garlic and pine nuts into in a large ovenproof

dish and stir together. Cook on HIGH power for 2 mins.

3. Add rice and hot stock. Cover and cook on HIGH power

for 10 mins.

4. Allow to cool slightly and then stir in the spring onions,

cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well.

5. Spoon the stuffing into the peppers and arrange them

closely together in the ovenproof dish.

6. Cook on Combination: CONVECTION 220°C + SIMMER

microwave power for 10 mins.

7. Place tops back on peppers and cook on Combination:

GRILL 1 + SIMMER power for a further 5-7 mins.

103

Sauces

Container size

Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over.

Covering

DO NOT cover sauces when cooking.

STIRRING – IMPORTANT

Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.

Reheating

Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway.

Power level

Most sauces require HIGH Power for cooking. Sauces containing eggs should be cooked on SIMMER power.

Wooden spoons

Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce.

Ingredients

30 g (1 oz) butter 30 g (1 oz) flour 600 ml (1 pt) milk

Variations of White Sauce

Parsley

Onion

Cheese

White pouring sauce

Dish: 1 litre (2 pt) jug

Oven accessory: glass turntable

1. Melt butter in jug on HIGH power for 20-40 secs.

2. Stir in the flour to make a roux.

3. Add the milk gradually stirring continuously until well

combined.

4. Cook for 2 mins. on HIGH power. Stir and cook for a further

3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time.

Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.

Stir in 75 g (3 oz) grated cheese at the end of cooking time.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 103

104

Ingredients

30 ml (2 tbsp) custard powder 15 ml (1 tbsp) sugar 600 ml (1 pt) cold milk

Custard

Dish: 1 litre (2 pt) jug

Oven accessory: glass turntable

1. Mix together the custard powder, sugar and a little milk to

form a smooth paste.

2. Blend in the remaining milk, whisking well.

3. Cook on HIGH power for 4-6 mins. Whisk well halfway

through cooking time and again at the end.

Ingredients

3 egg yolks 30 ml (2 tbsp) white wine vinegar 100 g (4 oz) chilled, unsalted butter, cut into cubes pepper

Hollandaise sauce

Dish: 1 litre (2 pt) jug

Oven accessory: glass turntable

1. Place egg yolks and vinegar in a jug. Beat well.

2. Drop cubes of butter on top. Cook on HIGH power for 15

secs.

3. Whisk. Cook on HIGH power for 10 secs.

4. Whisk again and cook on HIGH power for 10 secs. Repeat

10 secs. stages until sauce is thick and creamy.

5. Season and serve immediately with salmon steaks or

asparagus spears.

N.B. This sauce must not boil or eggs will curdle.

Ingredients

25 g (1oz) butter 75 g (3 oz) caster sugar 75 g (3 oz) soft brown sugar 50 g (2 oz) cocoa powder 3 ml (1/2 tsp) vanilla essence 300 ml (1/2 pt) milk

Chocolate sauce

Dish: 1 litre (2 pt) jug

Oven accessory: glass turntable

1. Melt butter in a large bowl on HIGH power for 20-30 secs.

2. Stir in sugars, cocoa powder and vanilla essence.

3. Gradually add milk, stirring well.

4. Cook on HIGH power for 2 mins. Stir well. Repeat this again

three more times or until you achieve a smooth and glossy consistency that coats the back of a spoon.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 104

105

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 105

Pastry

Ingredients

1 small potato, thinly sliced 200 g (7 oz) puff pastry 1 small onion, sliced small apple, peeled, cored and sliced salt and pepper to taste 75 g (3 oz) cheese, grated or crumbled, eg. Stilton, Roule etc.

Glaze:

1 egg, beaten

Ingredients

1 quantity of suet pastry (see page 72) 75 ml (5 tbsp) seedless raspberry jam milk to glaze

Savoury potato plait Serves 4-6

Dish: baking sheet (round) Oven accessory: glass turntable + Enamel tray

1. Cook potato and onion in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on HIGH power. Drain.

2. Preheat oven on CONVECTION 200°C.

3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift

onto baking sheet. With a knife, cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will become plaits.

4. Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle over the cheese.

5. Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait.

6. Glaze the complete plait with beaten egg. Cook on Combination: CONVECTION 200°C + SIMMER power for

11-13 mins. or until crisp and golden.

Baked jam roly poly pudding Serves 4

Dish: 1 kg (2 lb) loaf dish Oven accessory: glass turntable + Enamel tray

1. Roll out pastry to approx. 23 x 32 cm (9 x 13").

2. Spread the jam over the pastry leaving 1cm (

round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges well.

3. Brush top with milk and place in loaf dish. Preheat oven on CONVECTION 210°C. Cook on Combination: CONVECTION 220°C + SIMMER power for 15-20 mins. or

until golden.

") border all

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 106

Ingredients

225 g (8 oz) self-raising flour

3 ml (

tsp) salt

100 g (4 oz) shredded suet 105 ml (7 tbsp) cold water

Ingredients

600 g (1 lb 5 oz) dessert apples such as Granny Smith’s, cored, peeled and roughly chopped

juice of 50 g (2 oz) golden caster sugar 50 g (2 oz) walnuts, roughly chopped 50 g (2 oz) sultanas 5 ml (1 tsp) ground cinnamon 50 g (2 oz) ground almonds 6 sheets filo pastry 50 g (2 oz) butter, melted icing sugar to serve

lemon

Suetcrust pastry

1. Mix together flour, salt and suet.

2. Add water and mix to a soft dough. Knead lightly until

smooth.

Apple strudel Serves 4

Dish: baking sheet (round) Oven accessory: glass turntable + Enamel tray

1. Preheat the oven on CONVECTION 180°C.

2. Put the apples and juice into a bowl and toss together.

3. Add the sugar, walnuts, sultanas, cinnamon and almonds

and mix together.

4. Take three sheets of filo pastry and brush with melted

butter. Place each one with the shortest edge towards you. Overlap the 2 the long edge and repeat with the 3rdsheet overlapping the second.

5. Place three more sheets of filo on top, in the same way as

in step 4.

6. Spread the apple filling along the front edge of the filo

pastry just 2.5cms from the edge and 2.5cms from each side.

7. Fold the sides in over the filling and brush with butter. Roll

up from the long front edge buttering the final long edge to seal the strudel.

8. Place on baking sheet, seam-side down. Brush with melted

butter.

9. Cook on CONVECTION 180°C for 30-35 mins.

10. Dust with icing sugar to serve.

sheet onto the 1st sheet by 5-6 cms along

106

107

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 107

Baking/Desserts

Ingredients

Ingredients 2 eggs beaten 150 ml veg oil 150 g self raising wholemeal flour 100 g soft light brown sugar 2 tsp cinnamon 75 g raisins 100 g grated carrots

Icing (enough for a thin top and a thin layer in the middle or a thick topping) 50 g cream cheese 50 g butter 100 g icing sugar 2 tsp lemon juice 50 g chopped walnuts

Ingredients

100 g (4 oz) butter 100 g (4 oz) golden syrup 100 g (4 oz) black treacle 75 g (3 oz) soft brown sugar 100 g (4 oz) self raising flour 100 g (4 oz) plain flour 1 tsp mixed spice 2 tsp ground ginger 1 tsp bicarbonate of soda pinch salt 150 ml (¼ pint) milk 2 eggs beaten

Carrot cake

Dish: 7"souffle dish lined with greaseproof

1. Mix eggs and oil together

2. Combine flour, sugar cinnamon raisins and carrots in a

mixing bowl and pour egg mix into flour and stir well.

3. Pour into dish and cook on Combination: GRILL 3 + LOW micro power for 8 mins.

4. Beat cream cheese and butter together and gradually add

icing sugar and lemon juice. Sprinkle with walnuts.

Ginger cake

Dish: Dish 8” Square pyrex

1. Place butter, syrup, treacle and sugar in a bowl and heat on HIGH power for 1-2 mins or until fat has melted

2. Place flour, spices, bicarb and salt in a large bowl. Stir in

treacle mixture and mix well. Stir in milk and eggs and beat until smooth.

3. Pour into cake dish and cook on MEDIUM power for 89 mins or until set around the edges. The cake will appear slightly wet in the centre, but will continue cooking as it cools.

108

Ingredients

100 g butter 100 g caster sugar 2 eggs lightly beaten 100 g self raising flour 50 g cocoa powder 50 g ground almond 100 ml milk 4 tbsp golden syrup

Topping

50 g butter 25 g cocoa powder sifted 200 g icing sugar 1 tbsp milk

Chocolate and almond cake

Dish: lined 20cm 8” shallow dish

1. Cream together butter and sugar. Gradually add egg. Add

flour, cocoa powder, ground almond, milk then syrup.

2. Pour into a lined 20 cm 8” shallow pyrex dish. Cook on MEDIUM power for 6 mins.

3. Cream butter until soft and gradually add cocoa powder and icing sugar. Lastly adding milk as required.

Ingredients

Pudding:

75 g (3 oz) plain chocolate 30 ml (2 tbsp) milk 175 g (6 oz) margarine 175 g (6 oz) light muscovado sugar 2 eggs 175 g (6 oz) fresh white breadcrumbs 30 ml (2 tbsp) cocoa powder

Sauce:

225 g (8 oz) vanilla flavoured toffees 150 ml (

pt) milk

15 g (

oz) butter

Chocolate saucy pudding with toffee sauce

Dish: 1.2 litre (2 pt) pudding basin Oven accessory: glass turntable

1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle

of greaseproof paper.

2. Melt the chocolate with the milk on HIGH power for 1 min.

and mix until smooth.

3. Mix the margarine and sugar together, add the cooled

chocolate and eggs.

4. Add the breadcrumbs and cocoa powder and mix well. Fill the basin with the mixture and cook on HIGH power for 6-7 mins. or until cooked. Leave to stand for 5 mins. before turning out.

5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on HIGH power for 2-3 mins. or until smooth. Stir vigorously and pour over the pudding.

Ingredients

175 g butter 175 g dark brown sugar Grated rind 1 lemon 3 eggs beaten 225 g plain flour 2 tsp ground spice 225 g raisins 225 g sultanas 50 g glace cherries 50 g chopped mixed nuts 1 tbsp treacle 3 tbsp brandy

Fruit cake

Dish: 7” soufflé dish greased and lined

1. Cream butter and sugar until light and fluffy. Mix in the

lemon rind. Beat in the eggs

2. Fold in the flour, spice and the rest of the ingredients.

3. Cook on LOW power for 20 mins.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 108

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 109

Ingredients

100 g (4 oz) butter or margarine 50 g (2 oz) light brown sugar 30 ml (2 tbsp) golden syrup 225 g (8 oz) rolled oats 450 g (1 lb) plums, stoned and thinly sliced 5 ml (1 tsp) ground cinnamon

Ingredients

150 g (5 oz) self-raising flour pinch of salt 50 g (2 oz) caster sugar 50 g (2 oz) suet 1 egg

150 ml ( 30 ml (2 tbsp) jam or golden syrup Optional: Add 1 tbsp of sultanas.

pt) milk

Plum & oat layer Makes 8 slices

Dish: 20 cm (8") ceramic flan dish Oven accessory: glass turntable + Enamel tray

1. Place the butter, sugar and syrup in a bowl. Cook on HIGH

power for 1-2 mins. or until melted. Stir in the rolled oats.

2. Spread half the oat mixture into the dish. Arrange the plums

over the top in overlapping rows and sprinkle with cinnamon.

3. Sprinkle the remaining oat mixture over the plums and

gently press down.

4. Cook on Combination: CONVECTION 220°C + LOW

power for 8-10 mins. or until the mixture is firm and golden brown.

5. Cut into slices while hot, then allow to cool in the dish.

Steamed suet sponge pudding Serves 4

Dish: 1 litre (2 pt) pudding basin Oven accessory: glass turntable

1. In a mixing bowl, sift together the flour and salt. Stir in sugar

and suet.

2. Make a well in the centre and add beaten egg and milk.

Mix to a soft dropping consistency.

3. Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on HIGH power for 5-5 mins. until firm.

Ingredients

6 slices of bread, buttered and cut in half diagonally 75 g (3 oz) mixed dried fruit

450 ml ( 3 eggs 25 g (1 oz) caster sugar 3 ml (

pt) milk

tsp) nutmeg

Bread and butter pudding Serves 4

Dish: 20 x 25 cm (8 x 10") oblong, greased dish Oven accessory: glass turntable + Enamel tray

1. Arrange the bread and fruit in the prepared dish.

2. Warm the milk for 3 mins. on MEDIUM power but do not

allow to boil.

3. Beat together the eggs and sugar, add the milk, stirring well.

4. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 mins. Cook on Combination: CONVECTION 190°C + SIMMER power for 20-25 mins. or until set and browned.

109

110

Ingredients

4 medium sized apples 30 ml (2 tbsp) sugar 25-50 g (1-2 oz) mixed dried fruit 25 g (1 oz) butter

Baked apples Serves 4

Dish: 20 cm (8") shallow dish Oven accessory: glass turntable

1. Core the apples and score the skin around the middle.

2. Mix together the sugar and fruit and fill the centres of the

apples.

3. Dot the top with butter. Stand the apples in a suitable dish and cook on HIGH power for 5

-7 mins. Stand for 5 mins.

before serving.

N.B. The apples will look quite green when removed from the oven, but they should feel

slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 mins. For 2 baked apples cook for 3-5 mins.

Ingredients

1 cooking apple, peeled and grated 1 carrot, peeled and grated 1 orange, juice and grated rind of 400 g (14 oz) mixed dried fruit 45 ml (3 tbsp) brandy 15 ml (1 tbsp) black treacle 50 g (2 oz) self-raising flour pinch of salt 15 ml (1 tbsp) cocoa 5 ml (1 tsp) mixed spice 3 ml (

tsp) nutmeg 100 g (4 oz) shredded suet 150 g (5 oz) fresh breadcrumbs 50 g (2 oz) mixed peel 50 g (2 oz) flaked almonds 2 eggs, beaten

Christmas pudding Serves 6-8

Dish: 1.3 litre (2

/ 2

pt) pudding basin lightly greased

Oven accessory: glass turntable

1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well to make a thick puree.

2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2

mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.

3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. One of the advantages of using your microwave to make

this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 110

111

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 111

Baking guidelines

Covering

For traditional cakes, with long cooking times, baked on convection mode only, it is necessary to cover the top of the tin with foil 10-15 mins. after the start of baking. This is not applicable to any of the recipes in this section.

ish size/shape

Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.

Mixing/beating

Cakes cooked by microwave need to be well

Ingredients

125 g (4 oz) butter 200 g (7 oz) dark chocolate (72% cocoa solids) 175 g (6 oz) soft brown muscovado sugar 2 eggs, beaten Few drops of vanilla essence 50 g (2 oz) plain flour 5 ml (1 tsp) baking powder

Luscious chocolate brownies

Dish: 18 cm (7") square dish, lined

Oven accessory: glass turntable + Enamel tray

1. Melt the butter with 50 g of the chocolate in a bowl on MEDIUM power for 1 minute 30 seconds.

2. Put the eggs, sugar and vanilla essence in a bowl, then sift in

the flour and baking powder.

3. Stir in the melted chocolate and butter mixture and mix well.

4. Chop the remaining chocolate into rough chunks and stir into

the brownie mixture.

5. Spoon into the dish, spread evenly and cook on Enamel tray, Combination: CONVECTION 220°C + SIMMER power for

9-12 minutes until firm.

mixed, but not over beaten. Generally it is unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white.

Eggs

The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.

Combination cooking.

DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.

Ingredients

225 g (8 oz) self-raising flour pinch salt 5 ml (1 tsp) baking powder 50 g (2 oz) butter 25 g (1 oz) caster sugar 50 g (2 oz) sultanas 100 ml (3 beaten egg to glaze

fl oz) milk

Fruit scones Makes 12

Dish: baking sheet (round)

Oven accessory: glass turntable + Enamel tray

1. Preheat oven on CONVECTION 210°C.

2. Sift the flour, salt and baking powder together. Rub in fat

until the mixture resembles fine breadcrumbs. Add sugar and sultanas.

3. Make a well in the centre and stir in enough milk to form a

soft dough.

4. Knead lightly. Pat out to 2cm (

rounds with a 5 cm (2") cutter. Place on baking sheet, brush with beaten egg and cook on CONVECTION 210°C for 10 - 15 mins. or until well risen and golden brown.

") thick and cut into 10

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 112

Ingredients

75 g (3 oz) self-raising flour 75 g (3 oz) porridge oats 50 g (2 oz) dark muscovado sugar 75 g (3 oz) butter

For the Topping:

25 g (1 oz) butter 3 eggs, beaten 175 g (6 oz) light muscovado sugar 150 g (5 oz) raisins 75 g (3 oz) dessicated coconut 1 lemon, grated rind plus 30 ml juice

Ingredients

Streusel Topping

50 g (2 oz) butter 75 g (3 oz) plain flour 30 ml (2 tbsp) granulated sugar 15 ml (1 tbsp) ground mixed spice

Muffins

225 g (8 oz) plain flour 10 ml (2 tsp) baking powder 150 g (6 oz) caster sugar

2.5 ml ( finely grated rind of 175 g (6 oz) fresh or frozen berries, raspberries or blueberries are ideal 75 g (3oz) butter 110 ml (6 fl oz) buttermilk 1 egg, lightly beaten

2.5 ml ( essence

tsp) salt

tsp) vanilla

/ 2

lemon

Lemon and raisin flapjacks

Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased

Oven accessory: glass turntable + Enamel tray

1. Place the flour, oats and sugar in a bowl and rub in the

butter. Press the mixture into the greased dish and press until smooth.

2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.

3. Place the butter in a small bowl and cook on HIGH power

for 30 - 60 seconds or until melted.

4. Mix all the topping ingredients together.

5. Pour over the base and cook on Combination: CONVECTION 220°C + SIMMER power for 8 - 9 minutes

or until firm and golden brown. Divide into equal pieces and allow to cool.

Streusel topped fruit muffins Makes 12

Dish: 2 x 6 hole muffin tin + 12 paper muffin cases Oven accessory: glass turntable + Enamel tray

1. Melt the butter on HIGH power for 10-20 seconds. Combine

the streusel topping ingredients to make a soft dough and reserve. Chill.

2. Sift together the flour, baking powder, sugar and salt. Add

the lemon rind and the fruit.

3. Melt the butter on HIGH power for 30 seconds - 1 minute,

mix in the buttermilk, egg and vanilla essence. Lightly stir in the flour mixture and divide between 12 muffin cases.

4. Crumble small amounts of streusel topping over each

muffin and cook in two batches in preheated oven on CONVECTION 180°C for 22 minutes, until browned and well risen.

112

Preserves

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 113

Sterilizing jars

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

Dish size

Always use a very large pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

Covering

Do not cover preserves whilst cooking, apart from if recommended in the recipe.

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE BABIES’ BOTTLES.

DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE.

Setting point

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Ingredients

450 g (1 lb) soft fruit, washed 450 g (1 lb) caster sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter

Soft fruit jam Makes approx. 1

Dish: large bowl Oven accessory: glass turntable

1. Place all ingredients in a large bowl and stir. Cook on HIGH

power for 5 mins. (10-15 mins. if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar has dissolved.

2. Wash down any sugar crystals from around the bowl.

3. Bring mixture to the boil and continue to cook until setting

point is reached – approx. 15-25 mins. Test regularly for setting point.

lbs jam

113

114

Ingredients

450 g (1 lb) seville oranges 1 lemon 900 ml (1

pts) water 450 g (1 lb) sugar knob of butter

Orange marmalade Makes 1

-2 lbs

Dish: 6pt pyrex ® bowl Oven accessory: glass turntable

1. Grate oranges and lemon ensuring all the pith is left on the

fruit. Set the rind aside.

2. Peel the fruit and put it in a food processor and chop until

the pips are broken.

3. Place the chopped mixture in a large bowl and pour over

boiling water. Cover with pierced clingfilm and cook on

HIGH power for 10 mins.

4. Strain the mixture through a sieve into another large bowl

pressing the pulp well until all the juice is extracted. Discard the pulp.

5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved.

7. Cook on HIGH for 8 mins covered with pierced clingfilm. Stir in the butter and cook uncovered to setting point 18-20 mins.

8. Leave to stand for 10 mins then pour into warmed sterilized jars.

N.B Do not double this recipe as it will boil over.

Ingredients

4 lemons, grated rind and juice of 450 g (1 lb) caster sugar 4 eggs, beaten 100 g (4 oz) butter

Lemon curd Makes 2 lbs

Dish: large bowl Oven accessory: glass turntable

1. Place all ingredients in bowl. Mix well.

2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1

minute stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked).

3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper and a jam pot cover.

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 114

115

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 115

Questions and answers

Q My microwave oven causes interference

with my TV, is this normal?

Q My oven has an odour and generates

smoke when using the CONVECTION, COMBINATION and GRILL function. Why?

Sometimes warm air comes from the

oven vents. Why?

Q My oven stops cooking by microwave and

“H97” and “H98” appears in the display window.

Some radio, TV, Wi-Fi, cordless telephone, baby monitor, blue tooth or other wireless equipment 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 dryers, etc. It does not indicate a problem with your oven.

A It is essential that your oven is wiped out

regularly particularly after cooking by CONVECTION, COMBINATION or GRILL. Any fat and grease that builds up will begin to smoke if not cleaned.

A The heat given off from the cooking food

warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isn’t an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam. The oven vents should never be blocked during cooking.

A The display indicates a problem with the

microwave generation system. Please contact an authorised Service Center or ring the Customer Communications Centre on 0344 844 3899 who can recommend a service agent.

Q A

“DEMO MODE PRESS ANY KEY” appears in the display and the oven

does not cook. Why?

The oven has been programmed in DEMO MODE. This mode is designed for retail store display. Deactivate this mode by touch Micro Power once and Stop/Cancel 4 times.

Technical specifications

IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 116

Rated voltage: 230-240 V 50 Hz Operating frequency: 2450 MHz Input power: Max 2325 W

Microwave 1135 W Grill 1305 W Convection 1320 W

Output power: 1000 W (IEC-60705)

Grill 1300 W

Convection 1300 W Outer dimensions: 520 mm (W) x 395 mm (D) x 310 mm (H) Oven Cavity dimensions: 359 mm (W) x 352 mm (D) x 217 mm (H) Weight: 14.2 kg Noise: 50 dB

This product is an equipment that fulfills the European standard for EMC disturbances (EMC = Electromagnetic Compatibility) EN 55011. According to this standard this product is an equipment of group 2, class B and is within required limits. Group 2 means that radio-frequency energy is intentionally generated in the form of electromagnetic radiation for warming up of foods. Class B means that this product may be used in normal household areas.

Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households)

This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis. Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product. Disposing of this product correctly will help to save valuable resources and

prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect disposal of this waste, in accordance with

national legislation.

For business users in the European Union

If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.

Information on Disposal in other Countries outside the European Union

This symbol is only valid in the European Union. If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.

Weight and dimensions are approximate.

Manufactured by: Panasonic Appliances Microwave Oven (Shanghai) Co.,Ltd, 888, 898 Longdong Road, Pudong, Shanghai, 201203, China. Imported by: Panasonic Marketing Europe GmbH Contact: Panasonic Testing Centre Winsbergring 15, 22525 Hamburg, Germany.

116

Visit Panasonic's The Ideas Kitchen website for Microwave advice, recipes, cooking tips and offers:

www.theideaskitchen.co.uk

cook

learn

IP4979_37X69BP_Cover_01_140911:E00037P40EP English 2014/9/11 15:45 Page 4

PHONE OUR

CUSTOMER COMMUNICATIONS CENTRE

Or order spares direct on line at

Web Site:http://www.panasonic.co.uk

0344 844 3899

For service or spares.

www.panasonic.co.uk

F0003BS30BP

PA0515-0

Printed in P.R.C.

Panasonic NN-CD545BBPQ, NN-CD575MBPQ Instruction manual

Specifications and Main Features

Frequently Asked Questions

User Manual