Panasonic NN-CD557W, NN-CD567M Operating Instructions

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Microwave/Convection cookery book

Kochbuch für die Mikrowellengeräte

Recetario para microondas combinado

La Cuisine Gourmande avec Votre Four Combiné

Recettario per forni a microonde combinati

NN-CD557 NN-CD567

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Introduction

Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . .3-4

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6

Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8

Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Auto Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Defrosting Common Foods . . . . . . . . . . . . . . . . . . . . . . . .8

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10

Reheating by Microwave Chart . . . . . . . . . . . . . . . . . .9-10

Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . .12

Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . .13-15

Combination Cooking - Accessories to Use . . . . . . . . . . . .16

Guidelines For Using The Recipes In This Book . . . . . . . .17

Recipes

Soups and starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-18

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20

Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21-23

Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . .24-25

Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . .26-27

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28-29

Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30-31

Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32-33

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34-36

Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37-39

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42

Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . .43-44

Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Contents

Inverter technology is the key

Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities:

• It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour.

• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing microwave output.

• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which replaces the currently used bulky transformer.

• Finally, at the end of the productʼs useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens environmentally friendly.

Microwaving energy has been used in this country to cook and heat since early experiments with RADAR. Microwaves themselves are in fact present in the atmosphere all the time - both naturally and from manmade sources. Manmade microwaves include radar, radio and television waves, telecommunication links and car phones. If you follow our basic recommendations and keep your oven clean, then it will be completely safe.

Many years ago it was discovered that one of the effects of microwaves is to make water molecules VIBRATE very quickly. Because all foods contain water to a greater or lesser extent, they can quickly be heated by the friction caused by this vibration.

Your microwave oven converts electricity into microwaves in the magnetron.

Microwaves are REFLECTED off metal, so they bounce off the walls and the metal door screen, back onto the food.

They contain no heat themselves and pass through the cooking container i.e. are transmitted, to be ABSORBED by the water molecules, as well as sugar and fat particles in the food.

Microwaves can only penetrate to a depth of 1

-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, i.e. the food cooks from the outside inwards. When a microwave oven is switched off, the food will continue to cook by this conduction NOT BY MICROWAVE ENERGY. Hence

STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat and cakes and reheated meals. The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in microwaving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING UTENSILS CAN NEVER BE USED ON MICROWAVE ONLY.

Foods Not Suitable for Cooking by Microwave

Yorkshire Puddings, Souffles, Double Crust Pastry Pies

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by microwave. Eggs boiled in their shells should not be cooked by microwave as they will explode. Foods that require deep fat frying cannot be cooked either.

ACCESSORIES TO USE

Always use the glass tray when using MICROWAVE power only. DO NOT use any other METAL accessory

- this can cause arcing and may damage your oven. (For Combination programs the metal tray is used).

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Microwaving Principles

Absorption

Microwave

Vibration

Water Molecule

Waveguide

Magnetron

Turntable

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Use plain white kitchen towel for short cooking times only. DO NOT use patterned kitchen towel.

DO NOT use melamine dishes. Use plastic dishes only if designed for microwave use.

DO NOT cook foods high in fat or sugar, or foods that require a long cooking time (e.g. brown rice, Christmas Puddings) in plastic containers.

Wicker baskets can be used for very short reheating times only - check these items do not have metal staples.

Take care with pottery items DO NOT use unless completely glazed.

DO NOT use wooden items for cooking

- these will dry out and burn.

Quick Check Cookware Guide

Microwave

Oven Accessories Cooking Containers

Grill

Oven Accessories Cooking Containers

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DO NOT place metal containers directly onto wire rack - place onto metal tray.

DO NOT use spring form tins for cakes.

DO NOT use enamelled pie plates for cooking pastry items.

Should arcing occur when cooking by Combination, press the Stop pad twice to cancel the program, then continue cooking on CONVECTION only.

DO NOT use dishes with a gold/silver decoration, as these will arc and the pattern will lift off the dish.

DO NOT use plastic microwave containers unless especially designed to take temperatures of 220°C.

Combination

Cooking Containers

Convection

Cooking Containers

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

For more information about combination modes, refer to operating instructions.

Oven Accessories

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General Guidelines

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.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in 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 further during storage and cooking times may differ from ingredients freshly purchased.

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.

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.

If food is not cooked after

STANDING TIME,

return to oven and cook for additional 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 to cook the centre completely.

STANDING TIME

MEAT JOINTS - Stand 8-10 mins. wrapped

in tin foil.

JACKET POTATOES - Stand 5 mins.

wrapped in tin foil.

LIGHT CAKES - Stand 5 mins. before

removing from dish.

RICH DENSE CAKES - Stand 15-20 mins. FISH - Stand 2-5 mins. EGG DISHES - Stand 2-3 mins. PRECOOKED CONVENIENCE

FOODS - Stand for 5 mins. PLATE MEALS - Stand for 2-5 mins.

Micro Power Use

High 1000 W Reheating meals and sauces, cooking fish, vegetables, sauces, preserves Defrost 270 W Defrosting frozen foods Medium 600 W Roasting, egg sauces, heating milk, cooking sponge cakes

Low 440 W Chicken casseroles, quiches Simmer 250 W Cooking stews and casseroles, rice puddings, rich fruit cakes, egg custards Warm 100 W Softening ice-cream, butter, cream cheese

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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.

DENSITY

Porous airy foods heat more quickly than dense heavy foods.

SHAPE

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

ARRANGING

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

SPACING

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

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.

General Guidelines

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.

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

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.

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This feature allows you to enter the weight in grams and the oven will select the correct defrosting time. Do not use for porous foods e.g. bread, cakes and convenience foods etc.

The turbo defrost system used in Auto Weight Defrost programs uses a random sequence of pulsing microwave energy. This speeds up the

defrosting process, giving a quick and more even defrost.

See Operating Instructions for selection of the grams. During the defrosting process, the oven will beep to remind you to check the food i.e. turn, shield or break the food apart, as shown above.

Defrosting Guidelines

The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook. For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, just select the 270 watts DEFROST pad and set the required time. The oven then divides this time into 8 stages. These stages alternate between defrosting (total of 4) and standing (total of 4).

During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated.

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Tips for Defrosting

Auto Weight Defrost

Check the defrosting several times, even if you use the automatic buttons. Observe the standing times.

STANDING TIMES

Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour.

During this standing time, the temperature becomes evenly distributed and the food is defrosted by conduction. NB If the food is not going to be cooked immediately, store it in the refrigerator. Never refreeze defrosted food without first cooking it.

JOINTS AND POULTRY

It is preferable to place the joints on an upturned plate or plastic rack so that they are not resting in the juices. It is essential to protect delicate or projecting parts of this food with small pieces of foil to prevent these parts from cooking. It is not dangerous to use

small pieces of foil in your oven, provided they do not come into contact

with the oven walls.

MINCED MEAT OR CUBES OF MEAT AND SEAFOOD

Since the outside of these foods quickly defrosts, it is necessary to separate them, break the blocks into pieces frequently while defrosting and remove them when they have defrosted.

SMALL PORTIONS OF FOOD

Chops and chicken pieces must be separated as soon as possible so that they defrost evenly throughout. Fatty parts and the ends defrost more quickly. Place them near the centre of the turntable or protect them.

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Defrosting Common Foods

NOTES

# turn this food halfway through defrosting and protect ends and

projecting parts with foil.

* stir, turn or separate several times during defrosting.

Select Defrost Power 270 W then the approximate time given below.

The times given below are guidelines only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. It is not essential to cover food during defrosting.

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Food Weight/quantity Time in minutes Standing times (minimum) in minutes

MEAT

- joints with bone# 500 g 18-20 60

- roast filleted# 500 g 20-22 70

- chops# 500 g 8-12 15

- cutlets# 250 g 6-7 10

- kidneys* 250 g 7-8 10

- lean beef* 430 g (2) 11-12 10

- entrecôte* 150 g 4-6 10

- minced beef, sausage meat, pork mince* 500 g 10-12 10

- hamburger* 200 g (2) 6-7 10 400 g (4) 10-12 10

- meat for stewing/braising* 500 g 12-14 15

- whole poultry# 500 g 12-13 60

- poultry pieces# 1 kg (4) 22-24 30

- poussin# 400 g 15 30

- rabbit# 500 g 14-15 30

- pork sausages* 300 g (2) 10-11 15

BUTTER 250 g 2 10 FRUIT COULIS* 200 g 3-4 10 CHEESE* 450 g 3 10 RED FRUIT* 250 g 5-6 10

300 g 9 10 500 g 12 10

CAKES AND PUDDINGS

- Victoria Sandwich Cake 400 g (1) 7 10

- Black Forest 550 g (1) 4-5 15

- Bavarois 110 g (1 portion) 8 seconds 15

- raspberry tart 470 g (1) 10 15

CONCENTRATED FRUIT JUICE 200 ml 4 4 PASTRY

- sweet flan or shortcrust* 370 g (block) 4-5 5

- puff* 300 g (block) 3-4 5

FISH

- whole# 400 g (2) 10-12 15

- fillets# 500 g (4) 13-14 15

- fish steak with bone* 380 g (2) 10 15

- thick steaks without bone* 200 g (2) 9 15

- shrimps/prawns* 200 g 7 10

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Many convenience foods are readily available in supermarkets. You may also wish to reheat homecooked food or leftovers. This can all be done safely in your oven, however you must check the food carefully to see if it is piping hot before serving, just as you would in a conventional oven. Chilled foods to be reheated must also be stored correctly.

How do I choose which method to reheat by?

The heat method i.e. Microwave only or Combination, depends on the type of food to be reheated. For foods that do not require browning, reheat by microwave only. For foods that do require browning, reheat by

Combination. How long do I reheat foods for?

There are reheating charts for Microwave and Combination: these charts give timings that are a guideline ONLY, as the exact time will depend on the weight of the food, size of the dish used and start temperature.

What should I do if the food I am reheating does not appear in the charts?

It is not possible to test every food available for the following charts, however we have selected a great variety of foods, and suggest that by following the guidelines given, you can reheat safely and successfully.

Stirring and Turning

Whenever possible, foods should be stirred or turned over during reheating. This helps ensure that the food reheats evenly on the outside and in the centre.

Standing Time

Many foods require a STANDING TIME after reheating. Standing time is a rest time which allows the heat in the food to continue to transfer to the centre, thus eliminating cold spots. If the food has been covered during the reheating time, then leave the covering on during the standing time. Stand time is particularly important for dense foods e.g. Lasagnes, Gratins, etc and those foods that cannot be stirred during reheating.

When is food reheated?

Reheated food should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then reheating by microwave or Combination present no added safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are well heated through.

Even if manufacturerʼs instructions or the times in the reheating charts have been followed, it is still important to check that the food is piping hot. If in doubt, always return the food to your oven for further reheating.

Reheating by Microwave

Reheating

Food Weight/quantity Fresh Frozen

DELICATESSEN STARTERS

- croque monsieur 1 piece (170 g) MAX 1 min MAX 2 mins 30 secs to 3 mins

2 pieces (320 g) MAX 2 mins MAX 5 mins

- shellfish (1) 1 piece (170 g) MAX 2 mins MAX 3 mins

2 pieces (220 g) – MAX 6 to 7 mins

- unfilled pancake (1) 1 piece MAX 30 secs –

- stuffed pancake (1) (2) 1 piece (150 g) MAX 2 mins MAX 3 to 4 mins

2 pieces (300 g) – MAX 5 mins

- soup (1) (2) 400 g MAX 4 mins –

1 litre MAX 6 to 7 mins MAX 11 to 12 mins

- small pizza (1) 1 piece (160 g) MAX 1 min MAX 2 mins 30 secs to 3 mins

- small quiche (1) 1 piece (130 g) 600 W 1 min 10 secs MAX 3 mins

- Nem, Samosa (2) 2 pieces (150 g) MAX 20 to 30 secs MAX 4 mins

READY-COOKED DISHES

- stuffed tomatoes (1) 1 piece (170 g) MAX 2 mins MAX 6 to 7 mins

- Chilli con Carne (1) (2) 400 g MAX 3 mins 40 secs –

- Chicken Korma with rice (2) (3) 350 g – MAX 6 mins

- Quenelles (1) (2) 4 pieces (320 g) 440 W 4 mins –

6 pieces (240 g) – 600 W 6 mins

- Snails (1) 12 pieces (100 g) 250 W 3 to 4 mins 440 W 3 to 4 min in their tray

- Gratin dishes (starchy with meat) (1) 300 - 400 g MAX 3 mins MAX 8 to 10 mins

600 g MAX 6 to 8 mins MAX 13 to 14 mins

1 kg MAX 10 to 11 mins MAX 16 to 18 mins

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Reheating by Microwave

BABY BOTTLES and FOOD JARS - CAUTION

Milk or formula MUST be stirred or shaken thoroughly before heating and again at the end, and tested carefully before feeding a baby.

For 210-240 ml of milk at fridge temperature, remove top and teat. Heat on MAX (1000 W) for 25-30 secs.

CHECK CAREFULLY.

For 90 ml of milk at fridge temperature, remove top and teat. Heat on MAX (1000 W) for 10-15 secs. CHECK CAREFULLY.

N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature.

(1) Cover. (2) Stir halfway through cooking time. (3) Remove packaging and wrap in absorbent paper.

Food Weight/quantity Fresh Frozen

READY-COOKED DISHES (cont.)

- vegetable gratin (with/without meat) (1) 300-400 g MAX 3 mins MAX 8 to10 mins

1 kg MAX 10-11 mins MAX 16-18

- fish gratin (1) 450 g – 600 W 12 to 15 mins

1 kg – MAX 18 mins + 250 W 5 mins

- fish in sauce (1) 225 g – MAX 6 to 7 mins

FILLINGS

- starchy (1) 300 g MAX 2 to 3 mins MAX 4 to 5 mins

- vegetables (1) 100 g MAX 1 min to 1 min 30 secs –

200 g MAX 1 min 30 secs to 2 mins –

- purée (1) (2)

of potato 200 g MAX 1 min 30 secs MAX 4 mins 30 secs

of vegetables 200 g MAX 1 to 2 mins MAX 5 mins

400 g MAX 3 mins 30 secs MAX 8 mins

- spaghetti in sauce (1) 210 g MAX 2 mins –

450 g MAX 4 mins –

1000 g MAX 7 to 8 mins –

- rice (1) 150 g MAX 1 min MAX 2 mins 30 secs

300 g MAX 2 mins 30 secs MAX 4 mins 30 secs

MEAT

- hamburger (raw) (1) 1 piece (150 g) – MAX 1 min 30 secs

- pieces of cooked meat

minced steak (1) 100 g 600 W 40 to 50 secs – pork 2 pieces (1) 130 g 600 W 1 min 30 secs – lamb 2 pieces (1) 160 g 600 W 1 min – beef 2 pieces (1) 120 g 600 W 50 secs – chicken leg (1) 205 g MAX 1 min 40 secs –

MISCELLANEOUS

- baby food 30 g 600 W 15 secs Test –

(small pot at room temperature) 120 g 600 W 25 secs Test –

200 g 600 W 40 secs Test –

- breakfast pastries (3) 2 x 50 g – MAX 30 to 40 secs or 270 W 3 mins

- bread (3)

- sliced sandwich bread 800 g – 270 W 8 mins

- slice 60 g – MAX 40 secs

- baguette 150 g – MAX 30 to 40 secs

- 1 wholemeal loaf 500 g – MAX 2 mins 30 secs + 1/2 hr stand

- rye bread roll 1 piece (85 g) – MAX 40 secs

3 x 85 g – MAX 1 min 10 secs

- muffins 2 x 80 g – 270 W 3 mins, then rest 5 mins

- sweet pop corn 1 x 100 g – MAX 2 mins 40 secs to 3 mins

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To soften butter for easy spreading on removal from the fridge

Soften for 35-40 seconds on 270 W (for 150g). Remove any foil beforehand.

Swelling dried fruit

Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes. Allow to stand for 10 minutes.

Restoring cheese to room temperature

Cheese removed from the refrigerator must be placed in the oven and "warmed" for 30 seconds-1 minute (depending on the size of the cheese) at 250 W.

Blanching almonds or hazelnuts

Cover with hot water and cook for 3-6 minutes on 1000 W (return to boil). Cool, drain and the skin is then easy to remove.

Drying herbs

Place absorbent paper on the turntable. Carefully spread out the finely chopped, fresh herbs on the paper. Repeat several times if necessary. Heat on 1000 W for a few minutes, checking them every 30 seconds until the herbs begin to dry. Extreme care must be taken to ensure that the herbs do not remain in the oven too long; otherwise, they will disintegrate, and possibly catch fire. Leave the herbs on the absorbent paper for a further 2 hours at room temperature, then store in air-tight containers.

Making caramel

Cook 100 g of sugar with 2 tablespoons of water in a bowl for 23 minutes on 1000 W, checking halfway-through cooking time. Remove caramel before it becomes darkened since it will continue to cook outside. You can stop the cooking with 2 tablespoons of very hot water (beware of sharp edges).

Liquifying hardened honey

Remove the lid to the pot, place in oven and heat on 250 W for 3050 seconds, depending on the quantity. Stir and repeat if necessary.

Croutons in minutes

Cut two slices of white bread into small cubes. Spread out these cubes on a plate. Heat on 1000 W for 2 minutes then allow to stand for 5 minutes. You can rub a clove of garlic on the slices of bread before cutting them or drizzle with a few drops of olive oil.

How to obtain more juice from an orange or a lemon

Before squeezing, place orange or lemon in microwave for 30-40 seconds on 1000 W, then squeeze immediately; this will produce more juice.

Melting butter

100g of butter in a ramekin dish covered with a saucer will melt in around 1 minute at 600 W.

Melting chocolate

Break 100 g chocolate into little pieces into a bowl and heat at 600 W for 2-21/2 minutes (the time may vary depending on the cocoa and sugar content). Stir at least once during cooking.

Leaving dough to prove

Place the covered dough in the oven and heat for around 5 minutes on 270 W (for 500 g of dough). Leave the dough in the oven (away from air currents) until it has doubled in volume.

Making mulled wine

In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar according to taste. Heat on 1000 W for 1-11/2 minutes.

"Deodorise" your oven

To rid your oven of that "fishy" smell, place a bowl of white wine vinegar or water with the juice of a lemon inside the oven. Heat on 1000 W for 5 minutes. Wipe off the steam that collects on the oven walls.

Preparing a hot compress

Heat a clean, damp, folded cloth on a plate for 1-2 minutes on 1000 W. Check temperature before applying the cloth.

Microwave Cooking Tips

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Convection/Bake Cooking

Your oven can be used as a conventional oven using the CONVECTION/BAKE mode, which incorporates rear heating element with a fan to circulate the air on the CONVECTION/BAKE mode. Fan assisted ovens are very efficient therefore foods can be cooked quickly at a lower

temperature, saving time and energy when the CONVECTION/BAKE mode is used. When using the oven on CONVECTION/ BAKE there is NO microwave power, i.e. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware.

REMEMBER: If the CONVECTION mode is used, in most instances it will be necessary to reduce the temperature by 20°C when using cooking temperatures stated in other cookbooks.

Grilling

There are 3 GRILL settings: 1, 2 and 3. Most meat foods can be cooked on the hottest GRILL 1 setting. GRILL 2 and 3 settings are used for more delicate foods, or those that require a longer grilling time e.g. chicken portions. Unless otherwise stated in a chart or recipe, always use GRILL 1 setting.

First side Second side

Steak (4 pieces, well done) 10-12 mins. 10-12 mins. Loin of pork (slices) 12-14 mins. 10-12 mins. Porkchops 12-14 mins 12-14 mins. Kebabs 12-14 mins. approx. 12 mins. Sausages 7-8 mins. 6-8 mins. Chicken legs 15-20 mins. 15-20 mins. Toast 4-5 mins. 3-4 mins.

Approximate Times for Grilling (GRILL 1)

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Oven Temperature Microwave Power Use

220°C 100 W

Cooking: Chicken Portions and Breasts, Crisp Baked Potatoes, Chops Reheating: Pizza, Garlic Bread, Savouries

220°C 250 W

Cooking: Pastry Pies, Pizza, Bread,Quiche,

Chicken Portions in Breadcrumbs

Reheating: Lasagnes, Cannelloni, Cauliflower Cheese 190°C 100 W Cooking: Custard Tarts, Sponge-based Puddings 190°C 250 W Roasting: Chicken, Duck, Turkey

Cooking: Lasagnes, Gratins 170°C 440 W Roasting: Joints of Lamb, Beef, Pork 160°C 100 W Cooking: Casseroles, Rice Puddings, Meat Terrines

Foods that should be cooked on Combination + Microwave power, are meat recipes and egg dishes, as this reduces shrinkage.

The chart below describes the oven temperature and microwave power which will enable you to adapt your favourite recipes to Combination cooking and also when using the many Combination cookery books available.

FOODS NOT SUITABLE FOR COMBINATION COOKING

Biscuits Boneless Convenience Joints Meringues Rich Fruit Cakes Souffles Small pastry items with a very moist filling Unboiled Gammon Whisked Sponge Cakes

Combination Cooking - Convection + Micro Power

Combination cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven gives the traditional browning and crispness. All this happens simultaneously, resulting in most foods being cooked in

of the

conventional

cooking time.

Not all foods are suited to cooking by this method and in many cases small items which cook quickly by CONVECTION will not gain anything by being cooked by Combination.

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APERITIF STARTERS

Aperitif pastries (raw) 20 pcs (200 g) — 200°C + 100W 5 min C Gougères 20 pcs 150 g — Gril 1 + 600W 1 min 30 s then 3 min stand C

or 200°C + 440W 2 min - 2 min 30 s (2)

Mini tartelettes 12 pcs 210°C 5 min (2) 200°C + 100W 5 - 6 min C

ENTRÉES

Chicken vol-au-vent 1 x 150 g 200°C+ 100W 7 min C

200°C

+ 440W 8 - 10 min C

Ham and cheese pancakes 2 x 50 g — Gril 1 + 600W 1 min 40 s (4) C

4 x 50 g — Gril 1 + 600W 3 min (4) C

Stuffed pancakes 1 x 150 g Gril 1 + 440W 3 min C (4) Gril 1 + 600W 5 min ( 4) C Scallop of fish 1 x 150 g Gril 2 + 440W 3 - 4 min Gril (1)

200°C

+ 600W 4 - 5 min (1)

Nem 2 x 75 g Gril1 + 250W 2 - 3 min C (4) Gril1 + 440W 3 - 4 (4) C

or 1000w 20 - 30 s or 1000w 1 min - 1 min 30 s

Imperial Patés 5 pcs (210 g) Gril 1 + 250W 3 - 4 min C (4) Gril 1 + 440W 3 - 4 min C (4) Onion crepes with 1 x 115 g — Gril 1 + 600W 3 - 4 min (4) C bacon pieces Cheese croissant 1 x 170 g 210°C+ 250W 3 - 4 min C 210°C+ 440W 4 min C Petit pain garni 1 x 110 g 200°C+ 250W 3 - 4 min C Gril 1 + 440W 4 - 5 min C Quiche lorraine - 1 x 100 - 130 g 200°C+ 250W 3 min C 200°C+ 600W 3 min 30 s - 4 min C Country tart or 200°C+ 250W 2 - 3 min (1) or 200°C+ 440W 4 - 4 min 30 s (5)

1 x 400 g 200°C+ 250W 6 min C 180°C+ 440W 6 min then stand (5)

or 200°C+ 100W 4 min 30 s (5) —

Quiche with leeks 1 x 140 g 200°C+ 440W 3 min C 200°C + 600W 3 min (5)

or 200°C+ 100W 3 min (5) or Auto quiche

Meat pie 1 x 120 g Auto Feuilletes C Gril1 + 600W 2 - 3 min C

or 200°C+ 100W 3 - 4 min (2) or 200°C+ 440W 2 min 30 s (5) Meat pies (raw) 2 x 130 g — 200°C+ 250W 9 min (5) Cheese turnovers 1 x 130 g 200°C+ 250W 3 - 4 min (5) 210°C+ 440W 4 - 5 min (5) Cheese paniers (raw) 2 x 120 g — 200°C+ 250W 9 min (5) Croque monsieur 1 x 150 g Gril 1 + 250W 4 - 5 min (2) (4) Gril 1 + 600W 4 - 5 min (2) (4)

or Gril 1 + 250W 3 - 4 min C (4) Gril 1 + 600W 3 - 4 min C (4) Ham/ mushroom Puff 1 x 120 g Auto Fresh Feuilletes C 200°C+ 600W 4 min C

or 180°C+ 250W 3 - 4 min (5) or 200°C+ 440W 4 - 5 min (5)

1 x 450 g 180°C+ 250W 8 - 9 min (5) --

Crayfish pastry (raw) 1 x 500 g — Preheat at 220°

Cook on 200°C+ 250W 18 - 20 min (5)

Sausage in brioché 1 x 400 g 200°C+ 440W 6 - 7 min C

or 170°C+ 440W 8 min puis repos 5 m (5) — Pizza (stonebaked) 1 x 160 g — Gril 1 + 600W 4 min then 4 min Gril 1 C Pizza 1 x 120 g 200°C + 250W 3 min 30 s C Gril 1 + 600W 4 min then 4 min Gril 1 C

1 x 250 g 220°C + 250W 3 min (1) Auto pizza 1 x 500 g 220°C + 250W 4 - 5 min then Gril 2 min (2) Auto pizza 1 x 600 g 220°C + 250W 6 min then Gril 2 min (2) Auto pizza

Food

Weight or

Quantity

Fresh Frozen

TABLE FOR REHEATING FRESH OR FROZEN FOODS

Instructions: the symbol "+" signifies combination cooking, C signifies preheat Panacrunch pan (see page En-17 of the Operating Instructions). In all

other cases, combination reheating does not use the pizza pan, the oven must be preheated to the stated temperature with the metal tray placed on the glass tray.

(1) place in a microwaveable and heat resistant dish on the wire rack (combination cooking or grill only). (2) remove from packaging and place directly on the wire rack (combination cooking or grill only). (3) cover. (4) turn or stir halfway through cooking. (5) place on the metal tray. Standing Time: it is imperative that the food is allowed to rest after reheating: 3 to 6 mins. for entreés, bread, pastries, liquids and plated meals and 10 mins for gratins and tarts.

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English

Pizza américaine deep pan 1 x 500 g — 220°C + 600W 7 min then Gril 2 - 3 min (5)

1 x 750 g — CT 220°C + 600W 9 min then Gril 2 - 3 min (5)

Tarte Alsacienne fine 1 x 130 g Gril 1 + 250W 4 min C Gril 1 + 600W 3 min then Gril 2 min C Tarte flambée 1 x 350 g 220°C + 440W 3 min (2) —

MEAT

Cordon bleu 1 x 100 g 200°C + 100W 6 min (4) C 1000W 4 min (4) C Chicken nuggets 10 pcs 220 g Gril 1 + 440W 4 min (4) C Gril 1 + 600W 4 min (4) C

GRATINS-COOKED DISHES

Lasagne Bolognaise 350 g 200°C + 600W 5 min (5) 200°C + 600W 20 min (5)

600 g — 1000 W 6 min then 200°C + 600W 12 -14

(5) no preheat

1000 g 200°C + 600W 10 - 11 min (7) 1000 W 5 min then 200°C + 600W 8 -10 min (5) Moussaka 800 g — 200°C +600W 14 - 16 (5) no preheat Cauliflower cheese 450 g — 200°C +600W 14 - 16 (5) no preheat Hachis parmentier 350 g 220°C + 600W 4 - 5 min (1) —

1000 g — 1000W 7 min then 200°C + 600W 12 - 14 min

(5) no preheat

Poisson à la bordelaise 400 g — 180°C + 600W 11 - 12 min (5)

VARIOUS

Viennese pastries (2) (4) 1 pce ( 60 g) 3 - 4 min on Grill 1 1000W 12 s then 2 min Gril 1 or Auto bread Bread (non pre-heated oven)

- 1 roll (2) 80 g — Auto bread

boule (5) 250 g — Auto bread then 10 min stand

boule (5) 500 g — 170°C+ 100W 14 - 15 min

- 1 country loaf (5) 430 g — 170°C + 100W 11 - 12 min then 2 min Gril

PRE-COOKED DESSERTS

Nut brownies 2 x 80 g — 440W 1 min 30 s then 5 min stand C (4)

or Gril 1 + 250W 2 min (2) (4)

Waffle — — 1000W 1 min 30 s (4) C

or Gril 1 + 250W 2 min 30 s (2) (4)

Galette des rois 6 pers 470 g Gril 2 + 250W 3 min - 3 min 30 s (2) (4) 200°C + 440W 4 - 5 min (5) (4)

or Gril 1 + 250W 2 min C then stand 5 min or Gril 1 + 600W 2 min 30 s and 5 min stand C

8 pers 780 g Gril 2 + 250W 4 min (2) (4) 200°C + 440W 5 min 30 s (5) (4)

or Gril 1 + 250W 3 min 30 - 4 min and stand C or Gril 1 + 600W 5 min and 5 min stand C

Croustade aux pommes 400 g — 180°C + 440W 4 min 30 s (2) Gâteau basque 1 x 660 g — 200°C + 250W 6 min 30 s and 5 min stand (5) Tarte au sucre-vergeoise 380 g — 200 °C + 440W 3 min then 200°C 3 min C

or 220°C + 250W 3 min (4) (2)

Apricot strudel 300 g — 200°C + 600W 7 - 8 min and stand (4) C Apple strudel 300 g — Gril 1 + 600W 4 min 30 - 5 min and stand (4) C Tarte Tatin 1 x 150 g — Gril 1 + 440W 2 - 3 min et repos C (place apple side up) 1 x 600 g — Gril 1 + 600W 7 min puis repos C Apple, almond and hazelnut 1 x 600 g — 200°C + 600W 9 - 10 min then 7 min stand C tart Apricot crumble 1 x 300 g — Gril 1 + 600W 5 - 6 min (1)

Food

Weight or

Quantity

Fresh Frozen

En-16

Combination Cooking - Accessories to Use

Below are some examples of foods that can be cooked or reheated by Combination. It is essential that the correct accessories are used. If the food you wish to cook/reheat is not shown below, find a similar type of food and use the accessories as described.

a. Garlic Bread b. Frozen Pizza. Place on the

wire rack on metal tray. By placing the food on the wire rack, the hot air will circulate to give a crisper base and sides.

c. Recipes in foil containers

should be transferred to a Pyrex/ceramic container and placed on the wire rack on metal tray. DO NOT place foil or metal containers directly onto the wire rack - ARCING will occur. Shallow foil containers may be placed directly onto the metal tray if they are not dented or damaged.

d. Small items should be placed on Pyrex/ceramic dish on the wire rack.

a. Casseroles should be

cooked in a heatproof, microwave safe Pyrex or ceramic dish on the metal tray.

b. Quiches in ceramic quiche

dishes should have pastry case baked blind first. Place dish on the round wire rack.

c. Bread loaves in Pyrex loaf dishes should be placed on metal tray. d. Poultry pieces should be cooked in a heatproof, microwave safe Pyrex or ceramic dish on the wire rack, on the metal tray.

Reheating

Cooking

Guidelines For Using The Recipes In This Book

In our recipes we have given the best cooking method for the recipe. Please refer to page 3 for recipes not suitable for cooking by microwave only and page 13 for foods not suitable for cooking by Combination.

Metric or Imperial

The recipes in the book have been tested using both metric and imperial measurements. The quantities for each are not always a direct comparison. ALWAYS USE ONE SET OF MEASUREMENTS ONLY within a recipe.

Stacking and Cooking on Two Levels

Two plated meals can be reheated at the same time by microwave power, using a plastic microwave stacking ring. Remember to change meals over halfway through the reheating time.

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English

Soups and Starters

Guidelines

General Tips - Homemade Soups

General Tips - Starters

POWER LEVEL

Use 1000 W to bring soup to the boil, then 440 W or 250 W power to cook (or see individual recipes).

DEFROSTING FROZEN SOUP

As soups can be stirred easily as they begin to thaw, it is quicker and usually more convenient to defrost frozen soup using 1000 W. Stir frequently during the defrosting process to ensure even and thorough defrosting.

DISH SIZE

Always use a large dish or bowl - at least twice the capacity of the soup.

REHEATING SOUP

For canned soups, or refrigerated soups, transfer to a microwave safe container, cover and reheat on 1000 W stirring frequently.

COVERING

Always cover soup with microwave cling film or the lid designed for the dish.

MEAT SOUPS

When converting your favourite meat soup recipes for microwave, use multi-stage programming to bring the soup to the boil on 1000 W for 10 mins. followed by 40-60 mins. on 250 W.

STARTING TEMPERATURE

Remember foods reheated from the fridge will take slightly longer than food at room temperature.

COVERING

Keep foods covered with cling film, or another suitable lid, except for pastry items.

PASTRY

Pastry items only reheat well by microwave, if the pastry is very crisp. During reheating pastry absorbs moisture from the filling.

Ingredients

225 g (8 oz) onions, sliced

50 g (2 oz) butter

25 g (1 oz) flour

1 litre (2 pt) hot beef stock

salt and pepper

bay leaf

To Serve:

French bread, lightly toasted

25 g (1 oz) grated cheese

French Onion Soup

Dish: large casserole or bowl Serves: 4-6 Oven Accessory: glass tray then round wire rack on metal tray on glass tray

1. Place onions and butter in dish, cover and cook on 1000 W for 2-3 mins. or until softened.

2. Stir in flour, gradually add the hot stock, stirring well. Season and add bay leaf. Re-cover and cook on 1000 W for 10 mins.

3. Remove bay leaf.

4. Place the bread on round wire rack and Grill 1 for 2 mins. until lightly toasted. Turn over and top with grated cheese. Grill 1 for another 2 mins. or until cheese melts.

5. Ladle soup into individual serving dishes and float a piece of French bread on the top of each serving.

En-18

Ingredients

5 large tomatoes

30 ml (2tbsp) olive oil

1 onion, chopped

450 g (1 lb) red or orange peppers, thinly sliced

30 ml (2 tbsp) tomato purée

Pinch of sugar

475 ml (16 fl.oz) vegetable stock

60 ml (4 tbsp) soured cream (optional)

Salt and ground black pepper Chopped fresh dill, to garnish

Tomato and Red Pepper Soup

Dish: large Pyrex® bowl Serves: 4 Oven Accessory: glass tray

1. Skin the tomatoes by plunging them in boiling water for 30 seconds. Chop the flesh and reserve any juice.

2. Place half the oil in a bowl with the onion. Cook on 1000 W for 2 minutes, stirring once. Add the peppers and remaining oil, mixing well. Cover and cook on 1000 W for 5 minutes, stirring halfway through cooking.

3. Stir in the chopped tomatoes, tomato purée, seasoning, sugar and a few

tablespoons of stock. Cover and cook on 1000 W for 4 minutes, stirring halfway through cooking, until the vegetables are tender.

4. Stir in the rest of the stock and purée in a blender or food processor until smooth. Strain the soup to remove the skins and season to taste.

5. Pour into bowls, swirl in the soured cream, if using, and garnish with dill.

Ingredients

225 g (8 oz) smoked haddock

15 ml (1 tbsp) single cream

30 ml (2 tbsp) lemon juice

15 ml (1 tbsp) horseradish

100 g (4 oz) cream cheese

15 ml (1 tbsp) parsely, chopped

Garnish:

4 slices of lemon

sprigs of parsley

Smoked Haddock Pate

Dish: flat plate + 4 x 3” diameter ramekins Serves: 4 Oven Accessory: glass tray

1. Place haddock and lemon juice in dish. Cover and cook on 1000 W for 2 mins. or until fish flakes easily. Remove bones and flake.

2. Blend fish with all other ingredients to form a smooth pate. Divide mixture between 4 ramekins. Smooth over top.

3. Decorate with lemon twists and parsley. (Pate can be topped with 30 ml (2 tbsp) of melted butter if desired).

Ingredients

15 ml (1 tbsp) oil

1 onion, diced

1 clove garlic, crushed

60 ml (4 tbsp) tomato puree

150 ml (

pt) white wine or vermouth

5 ml (1 tsp) dried herbs

350 g (12 oz) button mushrooms

salt and pepper to taste

Mushrooms a la Greque

Dish: large casserole Serves: 4 Oven Accessory: glass tray

1. Cook the onion and oil in dish on 1000 W for 2-3 mins. or until soft.

2. Stir in all other ingredients, cover and cook on 1000 W for 5 mins. or until mushrooms are tender. Serve hot or chilled.

Ingredients

cauliflower, divided into florets

1 carrot, sliced

red and green pepper, diced

2 sticks of celery, sliced

1 clove of garlic, peeled and crushed

1 onion, peeled and sliced

25 g (1 oz) butter

15 ml (1 tbsp) tomato puree

396 g (14 oz) can tomatoes

1 litre (2 pt) hot vegetable or chicken stock

25 g (1 oz) egg noodles

salt and pepper

Minestrone Soup

Dish: large casserole or bowl Serves: 4-6 Oven Accessory: glass tray

1. Place vegetables with butter in casserole dish. Cover and cook on

1000 W for 8 mins. Stir once.

2. Add tomato puree, tomatoes and stock. Cover and cook on 1000 W for 5 mins. and then 440 W for 12-15 mins.

3. Add noodles and cook for a further 5 mins. or until vegetables are soft. Season to taste.

En-19

English

Ingredients

250g (8oz) tail end of salmon, boned, skinned,

and cut into bite-sized pieces.

125g (4 oz) cooked peeled prawns

juice of

lemon

salt & black pepper

125g (8 oz) filo pastry

50g (2 oz) butter, melted

Prawn & Salmon Filo Parcels

Oven Accessory: metal tray Serves: 4

1. Combine salmon and prawns. Sprinkle with lemon juice and season to taste.

2. Pre-heat the oven empty on CONVECTION 190°C.

3. Cut the filo pastry into 8 squares measuring 18cm (7 in).

4. Brush 2 squares with the melted butter, covering the remaining squares with a damp tea towel.

5. Place

of the salmon & prawn

mixture in the middle of one buttered filo square.

6. Fold 2 sides of the filo to form a

rectangle. Fold one of the open ends over the filling and the other one underneath.

7. Place this parcel on the second buttered square and draw up the edges and seal the parcel.

8. Repeat steps 4-7 three more times

9. Place parcels on greased metal tray and brush them with melted butter.

10.Place metal tray on glass tray in the oven.

11. Cook on CONVECTION 190°C for 1518 mins. until crisp and golden.

Ingredients

4 Salmon Cutlets (800 g)

salt

freshly ground pepper

olive oil

4 tomatoes

Herbs de Provence

1 courgette

12 black olives

Provençal Fish Cutlets

Dish: Glass dish Serves: 4 Oven Accessory: Metal tray on glass tray

1. Wash and dry fish cutlets. Sprinkle with salt, pepper and oil.

2. Cut the tomatoes in slices and remove the stalk. Cut the courgette in slices. Place the fish and the vegetables in a glass dish and sprinkle with olive oil and herbs de Provence.

3. Place the dish on the metal tray and cook on combination 190 °C and

600 W for about 20 minutes. Shortly before the end of the cooking time, add the olives to the dish.

Fish

Ingredients

225 g (8 oz) tomatoes 75 ml (2 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

Dish: 3 litre (6 pt) casserole Serves: 6 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 1000 W for 1 min. and mix well. Add the onions and leek, cook on

1000 W for 3-4 mins. or until soft.

2. Add the garlic, tomatoes, stock, wine, thyme, salt, pepper and orange peel, saffron and chilli sauce.

Heat on 1000 W for 3-4 mins. Skin the fish, cut into chunks and add to the tomato liquid. Cover and cook on 1000 W for 3-4 mins. or until the fish is cooked. Add the mixed seafood and prawns and heat again for 2-3 mins. on

1000 W or until hot, taking care not

to overcook the fish.

3. Serve garnished with Dill.

En-20

Ingredients

2 x trout (580 g)

4 tbsp (60 ml) lemon juice

50 g (2 oz) butter

50 g (2 oz) almonds, flaked

Trout & Almonds

Dish: 23 x 20 cm (10 x 8”) shallow dish + small bowl Serves: 2 Oven Accessory: glass tray

1. Place fish in dish head to tail. Sprinkle over lemon juice. Cover and cook on

1000 W for 7-8 mins. (or AUTO PROGRAM FISH) until flesh flakes and is cooked.

2. Leave to stand covered.

3. Place butter and almonds in a small bowl. Cook on 1000 W for 2-3 mins. or until brown, stirring halfway.

4. Drain liquid from fish. Spoon the almonds and butter over and serve.

Ingredients

50 g (2 oz) butter

50 g (2 oz) plain 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

Haddock and Spinach Florentine

Dish: 20 cm (8”) square dish Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

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

1000 W for 4 mins. or until sauce

has thickened, whisking every minute.

2. Stir in half of the cheese and season well with salt, pepper and nutmeg. Place spinach in the dish and cook covered on

1000 W for 6 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.

4. Pour the cheese sauce over the fish to cover it completely. Sprinkle the remaining cheese and breadcrumbs on top and cook on Combination: 220°C + 250 W for 20-25 mins. or until brown and crisp.

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 (2 oz) 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

Salmon and Vegetable Mornay

Dish: 20 x 25 cm (8 x 10”) dish Serves: 4 Oven Accessory: metal tray on glass tray

1. Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and cook on 1000 W for 5 mins. or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on 1000 W for approx. 20-30 secs. Stir in flour then milk. Cook on 1000 W 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 1000 W for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on Combination: 220°C + 250 W for 10-15 mins. or until piping hot.

Beef

- chop (1) - - 220°C 28 - 30 min for 1Kg

- roast (2) 1000 W 4-5 220°C 10-12

- stew 1000 W then 250 W or 440 W 10 then 60-75 (3) 170°C + 440 W 60-90 (3) (if more than 500g)

Lamb

- leg or shoulder (2) 600 W 5-7 220°C + 250 W 8-9

- boneless roast (2) 600 W 5-7 220°C + 250 W 10-11

- stew 1000 W then 250 W or 440 W 10 then 40-50 (3) 170°C + 440 W 50-60 (3) (if more than 500g)

- cutlets (1) - - Grill 1 16-18 (3)

Veal

- roast (2) 600 W 8-9 220°C + 100 W then Grill 1 13-14

- stew 1000 W then 250 W or 440 W 10 then 50-60 (3) 170°C + 440 W 50-60

Pork

- roast (2) 600 W 16-18 220°C + 440 W 13-14 (if fillet)

14-15 (if back)

- stew 1000 W then 250 W or 440 W 10 then 50-60 (3) 170°C + 440 W 50-60 (3)

- chops (2) - - Grill 1+ 250 W 14-16

Chicken - Guinea Fowl - Turkey

- whole roast (2) - - 220°C + 440 W 7

- pieces (1) 1000 W 7-8 Grill 1 + 250 W 12-14

- roast turkey - - 220°C + 440 W then Grill 1 12-13

Duck

- whole roast (2) - - 220°C + 440 W 7-8

- legs (1) - - Grill 1 + 440 W 10-11

- stew 1000 W then 440 W or 250 W 10 then 70 (3) 170°C + 440 W 1 hr-1 hr 15 mins.

Rabbit 1000 W 7-8 - - Game

- roast (2) 1000 W 5-6 220°C + 100 W then grill 1 10-12

- stew 1000 W then 440 W or 250 W 10 then 70 (3) 170°C + 440 W 1 hr 15-1 hr 30 (3)

Chipolatas (1) 1000 W 3-4 Grill 1 + 250 W 10 (for 2pcs)

En-21

English

Meat and Poultry

Cooking Chart Summary

Below we have summarised the main cooking methods and approximate times for manual (i.e. not AUTO) cooking. These cooking times will vary depending on the recipe preparation and any other ingredients included.

As with any cooking, the meat should be checked to ensure that it is thoroughly cooked to your liking and if necessary, after STANDING, more time can be added. When calculating cooking times from the chart below, please note that 450 g = 1 lb.

Times for Cooking Meat and Poultry (in minutes for 500g) on Microwave or Combination

TYPE OF MEAT

MICROWAVE ONLY

TIME (MINS.)

COMBINATION COOKING

(Preheat before cooking)

TIME (MINS.)

(1) For combination cooking, place the dish on the wire rack (except in microwave only cooking). (2)Place directly on the metal tray (except in microwave only cooking).(3) For any weight. Note: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at least 10 minutes (depending on the weight). In combination cooking, if the colour appears insufficient at the end of cooking, do not hesitate to add a few more minutes on the Grill function.

En-22

Ingredients

675 g (1

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 tsp) dry mustard powder

45 ml (3 tbsp) plum jam

Barbeque Spare Ribs

Dish: shallow flat based dish Serves: 4 Oven Accessory: glass tray then metal 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 1000 W for 8-10 mins. then 250 W for 25 mins. Drain.

4. Combine all sauce ingredients together and

heat on 600 W for 2 mins. Mix thoroughly.

5. Toss riblets in sauce. Arrange over the base of a shallow dish and cook on Combination:

190°C + 250 W for 15-17 mins. or until riblets are dark brown and crispy. Turn half way. During this final cooking a lot of the fat bakes out on the riblets, making a delicious finger snack.

Ingredients

15 ml (1 tbsp) cornflour

15 ml (1 tbsp) caster sugar

15 ml (1 tbsp) white wine vinegar

15 ml ( 1tbsp) orange juice

15 ml (1 tbsp) tomato puree

15 ml (1 tbsp) sherry

juice from can of pineapple below

seasoning to taste

450 g (1 lb) pork fillet, diced

green pepper, chopped

225 g (8 oz) can pineapple chunks

Sweet and Sour Pork

Dish: medium casserole Serves: 4 Oven Accessory: glass tray

1. Mix all sauce ingredients together.

2. Layer pork, pepper and pineapple in casserole. Pour over sauce, cover and cook

on 600 W for 20 mins. or until meat is tender, stirring occasionally.

Ingredients

Loaf:

500 g minced beef

1 dry breadroll

1 egg, 1 onion, 50 g mushrooms

2 tbspn capers, 1 tbspn frozen parsley

4 tbspns soya sauce, pepper

150 g bacon, sliced

125 ml bouillon (instant)

4 slices Gouda

Sauce:

125 ml dry white wine

200 ml cream

salt, pepper

Meat Loaf

Dish: glass dish Serves: 4 Oven Accessory: glass tray

1. Combine all the meatloaf ingredients,

except the cheese and bacon, and form into a loaf shape. Put into a glass dish, place the bacon over the top and pour over the bouillon. Do not cover.

2. Cook on 1000 W for 18 minutes and

then on Combination: Grill 1 and 600 W 13 minutes. About three minutes before the end of the cooking time, lay

the cheese on the top of the meatloaf.

3. Once you have removed the meatloaf from the oven, wrap in aluminium foil and keep warm.

4. Mix the white wine and cream into the remaining stock, season to taste and heat on 1000 W for three minutes, stirring halfway through.

En-23

English

Ingredients

4 chicken joints, skinned

Marinade:

2 cloves garlic, crushed

25 g (1 oz) fresh root ginger, grated

10 ml (2 tsp) ground coriander

5 ml (1 tsp) ground cumin

5 ml (1 tsp) ground cinnamon

5 ml (1 tsp) turmeric

3 ml (

tsp) salt

2 ml (

tsp) black pepper

150 ml (

pt) natural yoghurt

juice of 1 lemon

Tandoori Chicken

Oven Accessory: round wire rack and metal tray on glass tray Serves: 4

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 round wire rack on metal tray. Cook on Combination: 220°C + 250 W for 35 mins. or until the chicken is cooked through. Turn halfway during cooking and baste with remaining marinade. Serve with boiled rice.

Ingredients

4 boneless and skinless chicken breasts

1 tbsp lemon juice

1 tsp fresh thyme

tbsp olive oil

salt and pepper

200g (7oz) jar of red peppers, drained

150g (5 oz) ripe brie

400g (14oz) ready made puff pastry

1 egg, beaten to glaze

2 tbsp freshly grated parmesan

Layered Chicken Puff

Dish: shallow dish Serves: 4 Oven Accessory: metal tray

1. Slice the chicken breasts into strips and place between plastic film and flatten using a rolling pin.

2. Put chicken in a shallow dish with lemon juice, thyme, olive oil and seasoning. Allow to marinate for a couple of hours in the fridge.

3. Pre-heat oven on CONVECTION 200

°C

with metal tray in position.

4. Carefully remove the metal tray from the oven using oven gloves.

5. Spread the chicken out on the metal tray and put back in the oven. Cook on CONVECTION 200

°C for 10-15 mins. or

until cooked through, turning halfway. Remove chicken from the tray and allow to cool slightly.

6. Wash metal tray.

7. Roll out pastry to a 28 x 36cm (11" x 14") rectangle.

8. Place

of the chicken on the centre

third of the pastry.

9. Cover with

of the peppers, then all of the brie followed by the rest of the peppers and finally the remaining chicken.

10. Brush the edges of the pastry with beaten egg and draw up the two longer sides together over the filling and press the edges firmly together to seal. Flute the edges.

11. Pre-heat the oven empty on CONVECTION 200

°C.

12. Transfer the pastry onto the metal tray and brush with beaten egg. Sprinkle with parmesan cheese.

13. Cook on CONVECTION 200

°C for 25 -

30 mins until the pastry is crisp and golden.

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

Hungarian Goulash

Dish: large casserole Serves: 4 Oven Accessory: metal tray on glass tray

1. Toss the meat in the flour. Combine all ingredients except the sour cream in casserole dish.

2. Cook on Combination: 160°C + 100 W

for 1 hr. or until meat is tender.

3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.

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Eggs, Cheese and Snacks

Eggs are delicate products which require special attention. This is because if they are placed straight into the oven, they explode

because of the pressure created inside the shell. Being broken, the yolk also explodes if the film covering it is not pierced. So push the tip of a toothpick into the centre of the yolk; if the egg is fresh, it will not spill out. The yolk and the

white react differently to the microwaves and unfortunately the yolk cooks more quickly. When eggs are beaten (omelette), the edges should be taken into the centre halfway through cooking time.

Poached eggs

Heat 50 ml of water with salt and a dash of vinegar for 1 min on 1000 W. Break the egg into the boiling water and carefully pierce

the yolk and the white with a toothpick; cook on 600 W for 30 to 40 seconds (depending on the size of the egg). Leave to stand for 1 minute, then drain and serve.

Scrambled eggs

Mix 2 raw eggs in a bowl with a little cream or milk, a knob of butter, salt and pepper. Cook for 40 seconds on 1000 W. Remove and beat briskly with a fork. Resume cooking on 1000 W for a further 30 to 40 seconds. The eggs should remain creamy.

Oeufs cocotte

Break the egg into a buttered ramekin, season with salt and pepper, pierce the yolk and the white with a toothpick. Add the desired ingredients (cream, mushrooms, lumpfish roe, etc.). Cook for 1 min 30 sec to 2 min per egg at 250 W, depending on the size of the egg and the quantity of garnish.

Cheeses react differently depending what type they are: the fattier they are the quicker they melt. If they are cooked for too long a time, they harden. When possible, it is preferable to add grated cheese at the last moment (for pasta, gratins, etc.).

Ingredients

175 g (6 oz) quick cooking macaroni

40 g (1

oz) butter

1 small onion, finely chopped

100 g (4 oz) bacon, chopped

40 g (1

oz) flour

600 ml (1 pt) milk

5 ml (1 tsp) French mustard

150 g (5 oz) red cheese, grated

salt and pepper

30 ml (2 tbsp) fresh brown breadcrumbs

Macaroni Cheese

Dish: large dish + jug Serves: 4 Oven Accessory: glass tray then round wire rack on metal tray on glass tray

1. Cook macaroni in 450 ml (

pt) boiling

water on 1000 W for 8 mins. or until soft. Drain.

2. Place butter, onion and bacon in a jug. Cover and cook on 1000 W for 45 mins. or until onion is soft. Stir halfway through cooking.

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

1000 W.

4. Gradually add milk, stir well and

season. Cook on 1000 W for 45 mins. or until sauce is thick and bubbling. Stir twice during cooking.

5. Add mustard and 100 g (4 oz) grated cheese. Place the macaroni in a large dish and pour over the sauce. Sprinkle with breadcrumbs and remaining cheese.

6. Grill 1 for 5 - 7 mins. or until brown. Serve immediately.

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Ingredients

Mushroom Sauce:

knob of butter

2 spring onions, chopped

100 g (4 oz) mushrooms, sliced

60 ml (4 tbsp) soured cream

salt and pepper

Omelette:

4 eggs

60 ml (4 tbsp) single cream

pinch cayenne pepper

25 g (1 oz) grated tasty cheese

Omelette With Mushroom Sauce

Dish: 23 cm (9”) dinner plate Serves: 2 Oven Accessory: glass tray

1. Combine butter, spring onions and mushrooms in a small dish. Cook covered on 1000 W for 1

- 2 mins.

or until mushrooms are just soft. Leave to stand.

2. Beat eggs, single cream and pepper together. Pour onto dinner plate and

sprinkle with cheese. Cook on 1000 W for 3-4 mins. or until just setting.

3. Stir soured cream into mushrooms and cook on 1000 W for 45 secs. Fold omelette in half and serve with mushroom sauce poured over.

Ingredients

8 chicken wings

30 ml (2 tbsp) clear honey

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) dry sherry

1 clove garlic, crushed

2.5 cm (1”) root ginger, grated 10 ml (2 tsp) cornflour

150 ml (5 fl. oz) orange juice

3 spring onions, finely sliced

5 ml (1 tsp) tomato puree

15 ml (1 tbsp) soft brown sugar

Spicy Chicken Wings

Dish: microwave roasting rack and shallow dish Serves: 4 Oven Accessory: glass tray

1. Place chicken wings on rack and cook covered on 1000 W for approx. 8 mins. or until cooked.

2. Combine remaining ingredients and cook on 1000 W for 2-3 mins. or until thickened.

3. Transfer wings to dish and cover with sauce. Cook on 1000 W for 2 mins.

Ingredients

275 g (10 oz) flat mushrooms, approx.

2.5 cm (1”) in diameter, peeled and stalks removed

2 streaky bacon rashers

25 g (1 oz) grated cheese

3 ml (

tsp) French mustard

50 g (2 oz) fresh breadcrumbs

1 egg

60 ml (4 tbsp) milk

15 ml (1 tbsp) fresh parsley, chopped

2 thin slices of cheddar cheese

1 tomato, thinly sliced

Stuffed Mushrooms

Dish: large dinner plate + microwave rack (not plastic defrost rack) Serves: 4-6 Oven Accessory: glass tray

1. Cook bacon rashers on a microwave rack on 1000 W for 1-2 mins. or until crisping and brown. When cool, chop into small pieces.

2. In a small bowl, mix together grated cheese, bacon, mustard and breadcrumbs. Add beaten egg, milk, parsley and seasoning and mix until well combined.

3. Fill mushroom cavities with mixture. Cut cheese slices into 1 cm (

”) squares

and place on top of filling. Cut tomato slices into segments and place one segment on top of each mushroom. Place mushrooms in a circle on a plate and cook on 1000 W for 4 mins. or until cheese starts to melt and mushrooms are just cooked.

Ingredients

4 slices bread, buttered

5 ml (1 tsp) Dijon mustard

2 slices smoked ham

100 g (4 oz) sliced cheese

Croque Monsieur

Serves: 2

Oven Accessory: wire rack on metal tray on glass tray

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 + 250 W for 1-2 mins. or until the cheese has melted.

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Ingredients

12 mussels

12 clams

60 ml (4 tbsp) dry white wine

225g (8 oz) spicy hot fresh pork sausages, cut

into 2.5cm lengths

450g (1lb) chicken breasts, cut into 5 cm strips

2 garlic cloves crushed

3 ml (

tsp) dried thyme

2 ml (

tsp) salt

1 green pepper, chopped

1 onion, chopped

450g (1lb) raw king prawns, shelled and

deveined

175g (6 oz) long grain rice

3 ml (

tsp) crushed saffron threads

250 ml (9 floz) chicken stock

225g (8 oz) crushed canned tomatoes

Paella

Dish: 3 litre soufflé dish Oven Accessory: glass tray Serves: 8

1. Scrub mussels and clams under cold water and remove beards from mussels with a sharp knife. Arrange the clams around the edge of the soufflé dish, and place the mussels in the centre. Add the wine and cook, covered, on 1000 W for 3-5 minutes, just until the shellfish open.

2. Discard top shells of shellfish: rinse shellfish in their own liquid to remove any sand. Place shellfish on a plate and reserve. Pour the juices into a jug, leave to stand until sand settles. Spoon off clear cooking liquid and reserve. Discard the remainder.

3. Place the sausages in the soufflé dish. Cook, covered with kitchen paper on

1000 W for about 4 minutes, or until lightly browned. Remove and drain on kitchen paper, reserve dripping.

4. In mixing bowl, place the chicken, garlic, thyme and salt. Add to the soufflé dish with the sausage dripping in. Cook,

covered with kitchen paper on 1000 W for about 5 minutes, until chicken is tender, stirring half way through cooking. Remove chicken and reserve.

5. Place green peppers, onion and prawns in to the soufflé dish. Cook covered on 1000 W for 3-4 minutes, just unti prawns turn pink, stirring half way through cooking. Remove prawns and set aside.

6. Add rice and saffron to the vegetables. Cook on 1000 W for 2 minutes, stirring half way through cooking. Then add the reserved shellfish liquid, stock and tomatoes. Cook on 1000 W for 15 minutes, or until rice is tender; stir once.

7. Stir in carefully the reserved sausage, chicken and shellfish to the rice mixture. Cook on 1000 W for 2-3 minutes until hot. Be careful not to overcook. To serve place paella in a warmed serving dish, arranging clams and mussels on top.

The cooking times for dried vegetables in the microwave are much the same as with traditional cooking. On the other hand, these foodstuffs heat up very quickly, without taking on a reheated flavour, so long as they are in a closed vessel, with butter or sauce mixed in. For the cooking, use a big vessel (to avoid any overspill). Fully cover with water or stock. Leave to stand for at least 5 to 8 minutes after cooking.

Rice

Once the liquid reaches boiling point, cook for approx. 20 minutes at 250 W, regardless of the quantity of rice.

Semolina

Semolina cooks perfectly in a microwave oven, with no risk of burning. Simply add a volume of water equal to that of the semolina, bring to the boil covered on 1000 W for 2 min 30 sec (for 200 g of medium-grain semolina with 0.2 l of water), then cook on 250 W for about 3 min while it swells.

Pasta

Remember to salt the cooking water and stir once during cooking. When the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for 250 g of pasta (for 1 litre of water) and 10 minutes for 250 g of ravioli.

Dried vegetables

Fully cover with water and leave to soak for one night. The next day, rinse and drain. Cover with water. Do not salt before cooking (this hardens the dried vegetables). Cook for 10 minutes on 1000 W then 15 to 30 minutes on 250 W. Monitor the cooking and add water if necessary: the dried vegetables must always be covered with liquid.

Jacket potatoes

Varieties of potatoes vary in their suitability for cooking by microwave. The ideal size of potato to be cooked by microwave or Combination is 200 g - 250 g. Microwaving jacket potatoes is quicker than Combination, but will produce a soft result. Combination cooking will produce a drier, crisper texture. If you wish to further enhance the browning at the end of cooking, use the GRILL (see chart below). Before Cooking wash potatoes and prick skins several times. Spread around edge of turntable. After Cooking remove from oven and wrap in tin foil to retain the heat. Leave to stand for 5 mins.

Jacket Potatoes - Manual Cooking Chart

Qty

1 2 4

Mins. on 1000 W

4-5 6-8

10-13

Mins. on Grill to crisp

8-10 10-12 11-13

Rice, Pasta, Dried Vegetables & Jacket Potatoes

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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

Tagliatelle Toscana

Dish: deep casserole dish Serves: 4 Oven Accessory: glass turntable + metal 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 1000 W for 4 mins. or until tender. Drain.

3. Place onion, garlic and oil in a bowl, cover and cook on 1000 W for 2 mins. or until soft. Add the remaining ingredients except the mozzarella,

tagliatelle and parmesan cheese, cover and cook on 1000 W 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: 220°C + 600 W for 6-8 mins. or until golden brown and piping hot.

Ingredients

175 g (6 oz) red lentils

450 ml (

pt) water

1 onion, finely chopped

100 g (4 oz) cheese, grated

1 egg, beaten

45 ml (3 tbsp) milk

15 ml (1 tbsp) parsley, chopped

3 ml (

tsp) cayene pepper

salt and pepper

2 small courgettes, thinly sliced lengthwise

Lentil Loaf

Dish: large bowl + 2 lb loaf tin, greased Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Rinse lentils and cover with water. Cook on 600 W for 15-18 mins. or until tender. Drain off any excess liquid.

2. Mix all remaining ingredients except courgettes together with lentils.

3. Cook courgettes with 3 tbsp of water, covered on 1000 W for 3 mins. Drain.

4. Spoon one third of lentil mixture into base of loaf dish. Cover with half courgette slices. Spoon another third over, cover with remaining courgettes. Finish with lentil mixture. Smooth over.

5. Cook on Combination: 190°C + 100 W for approx. 25-30 mins. or until set. Serve with ratatouille.

Ingredients

8 quick cooking cannelloni tubes

600 ml (1 pt) pouring white sauce

50 g (2 oz) cheese, grated

Filling:

100 g (4 oz) defrosted spinach

50 g (2 oz) cooked ham, chopped

30 ml (2 tbsp) Parmesan cheese

1 egg, beaten

100 g (4 oz) cooked chicken, finely diced

15 ml (1 tbsp) parsley, finely chopped

15 ml (1 tbsp) spring onions, finely chopped

60 ml (4 tbsp) Parmesan cheese

Cannelloni

Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”) Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Prepare sauce. At the end of cooking, whisk in the grated cheese. Set aside.

2. Prepare filling by combining all filling ingredients. Fill cannelloni tubes from each end.

3. Lay cannelloni in base of dish. Pour over sauce and sprinkle with second measure of Parmesan cheese.

4. Cook on Combination: 190°C + 250 W for approx. 25 mins or until bubbling and browning.

Ingredients

800 g (1lb 12 oz) potatoes

200 ml (7 floz) milk

200 ml (7 floz) cream

70g (3 oz) emmenthal, grated

1 garlic clove

Salt and pepper

Potato Dauphinois

Dish: 1 x Pyrex bowl (Ø 22 cm) Serves: 4 Oven Accessory: metal tray on glass tray.

1. Peel and cut the potatoes into thin slices. Peel and chop the garlic. Arrange the potato slices in dish. Scatter over the garlic, salt and pepper. Pour over the cream and milk.

2. Place the dish on the metal tray and cook for 25 - 30 mins on combination:

200°C + 440 W. Sprinkle with the grated emmental 10 mins after cooking.

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Vegetables

Ingredients

450 g (1 lb) carrots,

peeled and cut into 2.5 cm (1”) matchsticks

60 ml (4 tbsp) lemon juice

5 ml (1 tsp) soft brown sugar

Glazed Carrots

Dish: 20 cm (8”) casserole Serves: 4 Oven Accessory: glass tray

1. Place carrots in dish with lemon juice. Cover and cook on 1000 W for 5-6 mins. (or AUTO PROGRAM VEGETABLES) or until tender.

2. Uncover and immediately sprinkle sugar over carrots and toss to coat.

*We do not recommend cooking with the Auto menu for these vegetables. Tomatoes, courgettes, aubergines, frozen vegetables for ratatouille, mushrooms, spinach, endives and onions need little or no water. Peas, broad beans, runner beans and French beans may need 8-10 tbsp water per 500 g.

Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power ( 1000 W)

For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water.

VEGETABLES FRESH FROZEN

Artichokes:

- whole 9-10 –

- hearts 9-11 12-15 Asparagus* 10-12 12-13 Aubergines 9-11 – Beetroot* 18-20 – Chinese Leaves 7-9 13-14 Broccoli 8-9 12-13 Mushrooms 9-10 12-13 Carrots:

- round slices 8-10 12-13

- strips 12-14 – Cabbage* 12-14 – Cauliflower 8-10 12-13 Brussels sprouts 9-10 12-13 Boule celery 8-9 – Celery* 15-17 – Courgettes 8-9 12-13 Endives 10-12 18-20 Spinach:

- chopped – 12

- leaves 9-10 13

VEGETABLES FRESH FROZEN

Broad beans* 16-19 18-20 Fennel:

- whole cut in half 10-12 –

- thin cut 17-20 – Green beans* 12-13 12-13 Dwarf beans 15-16 – Mixed spring vegetables* – 15-16 Corn on cob (2 cobs)* 7-10 12-15 Turnips 8-10 18-20 Onions 9-12 14-16 Peas* 20 15-16 Mange-tout peas 12-13 – Thin sliced leeks 8-10 15-16 Leek stalks 8-10 15-16 Squash 9-10 – Capsicums 12-13 13-15 Whole potatoes (<220 g) 8-10 – Cut potatoes 10-11 – Ratatouille 16-18 14-16 Salsify 10-12 14-16 Tomatoes* 4-5 –

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Ingredients

1 aubergine, sliced

1 onion, sliced

30 ml (2 tbsp) olive oil

1 clove of garlic, peeled and crushed

1 courgette, sliced

5 ml (1 tsp) salt

1 green pepper, trimmed and sliced

396 g (14 oz) can of tomatoes

15 ml (1 tbsp) mixed herbs

salt and pepper to taste

Ratatouille

Dish: 20 cm (8”) casserole Serves: 4 Oven Accessory: glass tray

1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water.

2. Combine onion, oil and garlic in casserole. Cover and cook on 1000 W for 2 mins. or until soft.

3. Add all remaining ingredients to casserole. Cover and cook on 1000 W for 12-15 mins. or until vegetables are soft. Stir halfway through cooking time.

Ingredients

450 g (1 lb) courgettes, trimmed. Leave one

whole for decoration. Slice remainder.

1 small onion, chopped

25 g (1 oz) butter

225 g (8 oz) pkt of cream cheese

1 egg

50 g (2 oz) fresh white breadcrumbs

salt and pepper

25 g (1 oz) grated Parmesan cheese

Dressing:

salt and pepper

15 ml (1 tbsp) wholegrain mustard powder

15 ml (1 tbsp) wine vinegar 45-60 ml (3-4 tbsp) olive oil

5 ml (1 tsp) dried basil

Courgette Terrine

Dish: 450 g (1 lb) loaf dish, greased Serves: 4 Oven Accessory: glass tray

1. Place onion and butter in a small bowl, cover and cook on 1000 W for 1

-2 mins. Add sliced courgettes, cover

and cook on 1000 W for 5 mins. Cool for 15 mins.

2. Blend cream cheese, onion, cooked courgettes, juices, breadcrumbs, salt and pepper and grated cheese to a coarse puree, mix in egg.

3. Slice the reserved courgette into lengthwise strips. Soften them in 15 ml (1 tbsp) water on 1000 W for 1 min.

4. Line loaf dish with courgette strips and spoon courgette mixture into dish. Cover with a piece of greaseproof paper and cook on 1000 W for 5 mins. Shield ends of dish with tin foil and cook on 1000 W for a further 2 mins. or until set.

5. Make dressing by whisking ingredients together in a jug. Unmould terrine and serve warm with dressing spooned over. This is a delicious starter or light lunch dish.

Ingredients

1 large onion, sliced

225 g (8 oz) courgettes, thickly sliced

225 g (8 oz) green beans, chopped

225 g (8 oz) carrots, thickly sliced

1 small cauliflower, broken into florets

396 g (14 oz) can chick peas, drained

5 ml (1 tsp) turmeric

3 ml (

tsp) cinnamon

salt

1 clove garlic, crushed

300 ml (

pt) hot vegetable stock

350 g (12 oz) couscous

Vegetable Couscous

Dish: large casserole Serves: 4 Oven Accessory: glass tray

1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas. Add the hot vegetable stock. Cover and cook on 1000 W for 16 mins. or until the vegetables are tender.

2. Pour 450 ml (

pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover and cook on 600 W for 4-5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

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Ingredients

225 g (8 oz) plain flour

100 g (4 oz) margarine

pinch salt

45 ml (3 tbsp) cold water

Shortcrust Pastry

1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs.

2. Sprinkle the water over and mix in using a round bladed knife.

3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15 mins. before rolling out.

Ingredients

50 g (2 oz) butter

150 ml (

pt) water

65 g (2

oz) plain flour sifted

2 eggs, lightly beaten

Choux Pastry

1. Place butter and water in a large jug and heat on 1000 W for 2-3 mins. or until boiling.

2. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly.

3. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy.

Ingredients

100 g (4 oz) caster sugar

100 g (4 oz) ground almonds

50 g (2 oz) butter

1 egg

30 ml (2 tbsp) dark rum or brandy

350 g (12 oz) puff pastry

15 ml (1 tbsp) icing sugar

Gateau Pithiviers

Dish: baking sheet Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

1. Beat the sugar, almonds, butter, egg and rum together.

2. Divide the pastry in half and roll each piece to a 23 cm (9”) circle. Place 1 circle onto the baking sheet and spread the filling in the centre to within 2 cm (

”) of the edge.

3. Mark 8 cresecent shape slashes in the second round. Moisten the edges of the first round of pastry with water. Place the 2nd round on top, sealing the edges well. Knock up the edges and flute. Cook on Combination: 220°C +

100 W for 12-17 mins. When cooked

dredge the top with icing sugar.

Ingredients

1 quantity of choux pastry

150 ml (

pt) whipping cream

100 g (4 oz) icing sugar, sieved

10 ml (2 tsp) cocoa powder

15 ml (1 tbsp) hot water

Chocolate Eclairs Makes: 12

Oven Accessory: metal tray

1. Place the choux pastry into a piping bag fitted with a plain 2 cm (

”) nozzle. Pipe

12 fingers 9 cm (3

”) long on lightly

greased, slightly wetted metal tray.

2. Cook on Convection 200°C for approximately 15-20 mins. Pierce each eclair and return for a further 5 mins. to crisp if necessary. When cooked cool on

a wire rack.

3. Whip the cream until stiff and fill the eclairs.

4. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra water if required.

Ice the filled eclairs and leave until set.

Pastry

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Ingredients

1 quantity of choux pastry

Filling:

50 g (2 oz) butter

225 g (8 oz) cream cheese

2 garlic cloves, peeled and crushed

10 ml (2 tsp) each of finely chopped

fresh parsley, chives and chervil

Savoury Choux Puffs

Dish: small bowl Makes: 20 Oven Accessory: metal tray

1. Pipe out walnut sized balls of choux pastry on the lightly greased, slightly wetted metal tray. Cook on Convection

220°C for 20 mins. or until crisp and

golden.

2. Melt the butter until just warm on

600 W for 2-3 mins.

3. Beat all other ingredients together in a bowl and then pour the butter slowly onto the mixture, folding it in carefully. Leave to cool.

4. Fill each cooled puff with the cheese mixture.

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

225 g (8 oz) plain flour

100 g (4 oz) butter

25 g (1 oz) flaked almonds, crushed

15 g (

oz) caster sugar

1 egg yolk

60 ml (4 tbsp) water

175 g (6 oz) cream cheese

175 g (6 oz) cottage cheese

75 g (3 oz) caster sugar

25 g (1 oz) cornflour

1 lemon, grated rind and juice of

150 ml (

pt) soured cream

2 eggs, separated

100 g (4 oz) sultanas

Baked Lemon Cheesecake

Serves: 6-8

Oven Accessory: panacrunch

1. Rub the butter into the flour until it resembles breadcrumbs. Add the almonds and sugar, egg yolk and water. Mix and knead until smooth. Chill for 30 mins.

2. Roll out pastry to panacrunch.

3. Blend together the cream cheese and cottage cheese. Add the caster sugar, cornflour, lemon juice and rind, soured cream and egg yolks.

4. Whisk the egg whites until stiff and fold into the cheese mixture with the sultanas.

5. Pour into the flan case and cook on Combination: 200°C + 440 W for 5 mins., cover and cook for 5 more mins. until golden brown and set. Dust with icing sugar when cooled.

Savoury Potato Plait

Dish: baking sheet (round) Serves: 4-6 Oven Accessory: metal tray

1. Preheat the empty oven to 210°C

2. Cook potato in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on 1000 W. Drain.

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. Place on the metal tray.

6. Glaze the complete plait with beaten egg. Cook on Combination: Convection

220°C + 250 W for 15 mins. or

until crisp and golden.

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Ingredients

200 g (8 oz) plain flour

100 g (4 oz) butter or margarine

water to mix

Filling:

250 g (9 oz) Gruyere cheese, grated

30 ml (2 tbsp) flour

2 eggs

300 ml (

pt) milk

60 ml (4 tbsp) white wine

1 clove garlic, crushed

3 ml (

tsp) celery salt

nutmeg to sprinkle

Swiss Cheese Flan

Serves: 6

Oven Accessory: Panacrunch

1. Rub butter into flour until it resembles fine breadcrumbs. Add water to form a dough. Roll out and line panacrunch. Prick base all over with a fork. Chill for 15 mins.

2. Shake the grated cheese and flour together in a plastic bag. Mix remaining

ingredients in a large bowl. Add the cheese and stir well. Pour into flan case and sprinkle with nutmeg. Cook on Combination: 200°C + 440 W for 25 mins. (cover with baking paper after 10 mins.) or until set and browning.

Ingredients

1 roll of pastry (approx. 300 g)

100 g back, smoked bacon

100 g gruyere, grated

200 ml milk

3 eggs

200 ml cream

salt and pepper

grated nutmeg

Quiche Lorraine

Serves: 6

Oven Accessory: panacrunch

1. Cut the bacon into small pieces. Cook on a covered plate on 1000 W for 1 minute. Drain.

2. Line the panacrunch with the pastry.

3. Place the bacon and the grated gruyere onto the pastry base. Mix together the seasoned milk, eggs, cream, and grated nutmeg with an electric whisk. Pour into

the pastry dish.

4. Put the panacrunch on the glass tray and cook on combination: 200° +

440 W for 25 mins. and cover with a round of baking paper after approx. 15 mins. of cooking.

Ingredients

300g (11oz) readymade short crust pastry

90g (3oz) red pesto or sun-dried tomato puree

2 medium sized tomatoes, peeled, seeded and

chopped

25g (1 oz) black olives, chopped

125g (4 oz) Fontina or Mozzarella cheese

grated

1 garlic clove crushed

25g parmesan cheese, grated

1 tsp dried oregano

Cheese & Red Pesto Tartlets

Dish: 2 bun tins 32 cm x 24 cm (12

" x 9

Oven Accessory: metal tray

1. Roll out the short crust pastry to a thickness of approximately 3 mm (1/8"). Cut out 24 circles using a 7.5 cms (3") pastry cutter. Place in two lightly greased bun tins.

2. Chill pastry for 30 mins.

3. Preheat oven on CONVECTION 200°C with the metal tray in position.

4. Mix the red pesto, garlic, black olives, mozzarella and garlic together in a bowl. Fill the tartlet shells with mixture.

5. Sprinkle the parmesan and oregano over the tartlets.

6. Bake tartlets on CONVECTION 200°C in two batches for 12 mins. or until golden brown.

Quiches

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Ingredients

1 roll of shortcrust pastry (approx. 300 g)

400 g (14 oz) mushrooms

20 g (1 oz) butter

20 g (1 oz) flour

a little milk

2 eggs

50 g (2 oz) cream

Salt and pepper

Mushroom Tart

Serves: 6-8

Oven Accessory: panacrunch

1. Wash and cut the mushrooms. Cook the mushrooms covered on 1000 W for 10 minutes. Drain, reserving the liquid and making it up to

/4 litre with

the milk.

2. Melt the butter for 30 seconds on 600 W. Add the flour, mix, dry out on

600 W for 30 seconds then add the

milk mix.

3. Cook on 1000 W for 3-5 minutes.

Whisk briskly, add the mushrooms to this béchamel, then the eggs and the cream. Season.

4. Line the panacrunch pan with the pastry. Add the mushroom mixture.

5. Put the panacrunch pan on the glass tray and cook on combination: 220°C + 440 W for 20-25 mins. Protect the tart with a double layer of baking paper after 15 mins. of cooking.

Ingredients

175 g (6 oz) flour

75 g (3 oz) butter

95 g (3

oz) parmesan cheese, grated

300 g (11 oz) chopped spinach, well drained

200 ml (7 floz) creme fraiche

3 eggs

Salt, pepper and nutmeg

Spinach Tart

Serves: 6-8

Oven Accessory: Panacrunch

1. Mix together the flour and butter until it resembles bread crumbs. Stir in 15 g of parmesan. Add a little water to form a dough. Place in the refrigerator for 10 minutes.

2. Mix together in a bowl the spinach, eggs, cream, and rest of the parmesan.

Adjust the seasoning and add the nutmeg.

3. Line the panacrunch with the pastry, and fill with the spinach mixture. Cook on Combination: 200°C + 440 W for 25 minutes. Cover with baking paper after 15 mins. of cooking.

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Ingredients

100 g (4 oz) self-raising flour

100 g (4oz) caster sugar

pinch of salt

25 g (1 oz) cocoa or drinking chocolate

50 g (2 oz) margarine

1 egg, beaten

60 ml (4 tbsp) milk

5 ml (1 tsp) vanilla essence

Sauce:

100 g (4 oz) soft brown sugar

25 g (1 oz) cocoa or drinking chocolate

150 ml (

pt) hot water

Chocolate Fudge Pudding

Dish: 20 cm (8”) souffle dish Serves: 4 Oven Accessory: glass tray

1. Place flour, sugar, salt and cocoa into a

mixing bowl. Melt margarine in a small dish on 600 W for 45 secs-1 min. or until melted.

2. Add melted margarine to flour, along with egg, vanilla essence and milk. Beat well.

3. Pour mixture into souffle dish. Mix

together brown sugar and cocoa and sprinkle over mixture. Pour over hot water and cook on 1000 W for 56 mins. or until set on top. The pudding will separate on cooking, giving a chocolate fudge sauce at the bottom.

Ingredients

40g (1

oz) seedless raisins

75 ml (5 tbsp) dark rum

50g (2 oz) unsalted butter

60 ml (4 tbsp) soft light brown sugar

4 ripe bananas, peeled and halved lengthways

1.5 ml (

tsp) grated nutmeg

1.5 ml (

tsp) ground cinnamon

30 ml (2 tbsp) flaked almonds, toasted

Hot bananas with rum and raisins

Dish: Pyrex® dish Oven Accessory: glass tray Serves: 4

1. Place the raisins in a bowl with the rum,

and leave to soak for 30 minutes.

2. Place the butter in a shallow Pyrex® dish

and cook on 1000 W for 1 minute, or until the butter melts.

3. Stir in the sugar and cook on 1000 W

for 1 minute. Add the bananas to the dish and coat with the sugar mixture, then cook on 1000 W for 3-4

minutes, turning the fruit over once.

4. Sprinkle the spices over the bananas.

5. Mix the rum and raisins in a small cup and cook on 1000 W for 30-45 seconds, and then pour them over the bananas. Scatter the flaked almonds over and serve immediately with cream or ice cream.

Ingredients

150 ml (

pt) water

100 g (4 oz) caster sugar

3 eggs

3 ml (

tsp) vanilla essence

30 ml (2 tbsp) caster sugar

300 ml (

pt) cold milk

Creme Caramel

Dish: 15 cm (6") souffle dish Oven Accessory: glass tray Serves: 4

1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on 1000 W for 2-3 mins. or until sugar has dissolved. Continue cooking on 1000 W for 610 mins. until sugar has caramelised, keeping a close watch as it can burn easily. CAUTION – Remove from oven very carefully (the base will be extremely hot) and cool.

2. Beat eggs, essence, caster sugar and milk together and strain over caramel.

3. Cook on 250 W for 13-15 mins. or until starting to set around edge of dish.

The custard will continue to set on cooling. Refrigerate for several hours

before turning out. N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4 individual 3

" ramekins. Dissolve sugar in the water on 1000 W for 1-2 mins before putting in ramekins. Cook the sugar solution for approx. 89 mins. on 1000 W, then cook the custards for approx. 11-13 mins. on 250 W.

Desserts

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Ingredients

1 roll of sweet shortcrust pastry

3-4 poached pears ( tinned or cooked in a

microwave)

3 spoons of apricot jam

Almond cream:

100g (4 oz) ground almonds

80g (3 oz) sugar

50g (2 oz) butter

25g (1 oz) flour

2 spoons of rum

1 egg

1 egg yolk

Bourdaloue Tart

Dish: metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: metal tray on glass tray

1. Prepare the almond cream by combining all ingredients with the creamed butter.

2. Preheat the oven on Combination: 200°C + with the metal tray.

3. Line the tart case with the pastry. Spread the almond cream over the base

and add the pears (well drained, and cut in slices)

4. Place on the metal tray. Cook on Combination: 210°C + 100 W for 29 minutes. Remove from tin and allow to cool on a wire rack. Once it has cooled, brush with apricot jam.

Ingredients

2 to 3 apples

250g (9 oz) apple compote

1 x roll of sweet short crust pastry

Apricot jam

Apple Tart

Oven Accessory: panacrunch Serves: 8-10

1. Line the panacrunch with the pastry. Preheat the oven on GRILL 1 + 250°C.

2. Pour in the apple compote and then place the peeled, cored and thinly sliced apple in a rosette shape.

3. Place on the metal tray and cook for about 25 minutes on Combination:

200°C + 440 W. Remove from dish and leave to cool on a wire rack.

4. Mix 3 spoons of apricot jam and a spoon of water in a bowl and cook on

1000 W for 1 minute and brush over

the apple.

Ingredients

500 g (1lb 2 oz) fromage frais

25 g (1 oz) flour

150 g (5 oz) sugar

3 eggs

Zest of one lemon or orange

Fromage Frais Tart

Dish: metal tart tin (Ø 25 cm) Oven Accessory: glass tray Serves: 4-5

1. Butter the dish. Mix together all the ingredients with an electric whisk and pour into the dish. Cook on Combination:

GRILL 1 + 440 W on the metal

tray for 15 minutes. Leave to cool. Do

not remove from the dish and eat when

cold. NOTE: this refreshing tart is even better if 100 g of fromage frais is replaced with 100 g of sheepʼs cheese (feta or ricotta).

Ingredients

200 g (8oz) unsalted butter, diced

350 g (12oz) plain flour, sifted

50 g (2oz) golden caster sugar

2 medium eggs, beaten

2 tbsp semolina

350g (12oz) dessert apples, sliced

For the crumble

100 g (4oz) plain flour, sifted

100g (4 oz) porridge oats

100 g (4oz) golden caster sugar

1 tsp cinnamon

125 g (4

oz) unsalted butter, diced

Fruit Crumble Slice

Dish: swiss roll tin 23 x 33 cm (13"x 9"), greased Makes 24 squares Oven Accessory: metal tray

1. Pre-heat the oven on CONVECTION 200

°C with the wire shelf in position.

2. Rub the butter into the flour and then stir in the sugar.

3. Add the eggs and form into a dough.

4. Press the dough into the prepared tin and level it out.

5. Sprinkle the semolina over the dough and top with an even layer of apples.

6. For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the

butter.

7. Cover the apples with an even layer of crumble and press down carefully to cover.

8. Cook on CONVECTION 180

°C for 20

mins. and then reduce the oven temperature to 160

°C and cook for a

further 30 mins. or until the top is golden brown.

9. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a wire rack.

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Ingredients

600 g (1lb 5oz) dessert apples such as Granny

Smithʼs, cored, peeled and roughly chopped

juice of

lemon

3 tbsp golden caster sugar

50 g (2oz) walnuts, roughly chopped

4 tbsp sultanas

1 level tsp ground cinnamon

50 g (2oz) ground almonds

225 g (8 oz) filo pastry

50 g (2 oz) butter, melted

icing sugar to serve

Apple Strudel

Oven Accessory: metal tray, greased Serves: 4

1. Pre-heat the oven empty 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 2nd sheet onto the 1st sheet by 5-6 cms along the long edge and repeat with the 3rd sheet 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 2.5 cms from the edge and 2.5 cms 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 enamel tray, seam-side down. Brush with melted butter.

9. Cook on CONVECTION 180

°C for 30-

35 mins.

10. Dust with icing sugar to serve.

Ingredients

4 medium egg whites

200 g (8oz) caster sugar

5 ml (1tsp) cornflour

5 ml (1tsp) malt vinegar

5 ml (1tsp) vanilla extract

40 g (1

oz) flaked almonds

Filling

300 ml (

pt) double cream, softly whipped

250 g (8 oz) strawberries, sliced

Strawberry Roulade

Dish: swiss roll tin 23 x 33 cm (13"x 9"), greased and lined with baking parchment Oven Accessory: metal tray

1. Pre-heat the oven on CONVECTION 150

°C with the metal tray in position.

2. Whisk the egg whites until stiff but not dry.

3. Slowly whisk in the sugar until the mixture is thick and glossy.

4. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.

5. Spoon into the tin and gently level the top.

6. Sprinkle with flaked almonds.

7. Cook on CONVECTION 150

°C for 30

mins.

8. Remove meringue from oven and cover with damp greaseproof paper.

9. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining paper.

10. Spread cream all over the meringue and scatter the strawberries on top.

11. Roll up the roulade from one of the short edges using the baking parchment paper to help you.

12. Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.

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

Dish: 20cm (8”) shallow dish Serves: 4 Oven Accessory: glass tray

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 1000 W for 5

- 7 mins

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Ingredients

50g (2 oz) butter

50g (2 oz) muesli

25g (1 oz) flour

70g (3 oz) sugar

1 egg

50g (2 oz) ground biscuits

2 pinches of cinnamon or ground ginger

5 ml (1 tsp) bicarbonate of soda

Muesli Biscuits

Dish: 1 x baking sheet (32 x 32 cm) Makes: 15-20 Oven Accessory: glass tray and metal tray

1. Preheat oven on 220°C. Mix all ingredients in a bowl with softened butter.

2. Make little piles of mixture with a teaspoon on a baking sheet which is greased/covered with greaseproof paper. This should use approximately half of the mixture. Gently tap the

biscuits with your finger to flatten. Cook in the oven for 5 - 6 mins. Repeat the process with the remaining mixture, and also cook for 5-6 mins.

3. Remove with a spatula and leave to cool on a rack. They will harden as they cool.

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 Serves: 4-6 Oven Accessory: glass tray and metal tray

1. Melt the butter with 50 g of the chocolate in a bowl on 600 W 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 metal tray, Combination: 220°C + 250 W power for 9 mins. until firm.

Ingredients

150 g (5 oz) self-raising wholemeal flour

100 g (4 oz) soft light brown sugar

10 ml (2 tsp) cinnamon

100 g (4 oz) carrots, grated

75 g (3 oz) raisins

150 ml (

pt) vegetable or corn oil

2 eggs, beaten

Icing:

50 g (2 oz) cream cheese

50 g (2 oz) butter

100 g (4 oz) icing sugar

15 ml (1 tbsp) lemon juice

50 g (2 oz) walnuts, chopped

Carrot Cake

Dish: 18 cm (7”) souffle dish Oven Accessory: glass tray

1. Mix the eggs and oil together.

2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir until well combined.

3. Pour into dish and cook on 600 W for 7-8 mins. or until firm.

Stand for 5 mins. before turning out.

4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

Cakes and Biscuits

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Ingredients

175g (6oz) butter

175g (6oz) caster sugar

3 eggs, beaten

175g (6oz) self raising flour

Small Cakes

Dish: 2 x baking trays 32 cm x 24 cm (12

" x 9

") + 24 paper cake cases

Oven Accessory: glass tray and metal tray Makes 24

1. Pre-heat oven on CONVECTION 170ºC with enamel and wire shelf in position.

2. Cream together butter and sugar until light and fluffy.

3. Add the eggs a little at a time, beating

well after each addition.

4. Fold in the flour.

5. Fill the paper cases two thirds full with mixture.

6. Cook in two batches on 170°C for 15–16 min.

Ingredients

200g (7oz) plain flour

3 ml (

tsp) bicarbonate of soda

10 ml (2 tsp) baking powder

pinch salt

75g (3oz) caster sugar

75g (3oz) butter

200ml (7fl.oz) buttermilk

1 medium egg, beaten

175g (6oz) fresh or frozen berries, raspberries

or blueberries are ideal

Streusel Topping

50g (2oz) butter

75g (3oz) plain flour

30ml (2tbsp) granulated sugar

15ml (1 tbsp) ground mixed spice

Streusel Topped Fruit Muffins

Dish: 2 x 6 hole muffin tins + 12 paper muffin cases Oven Accessory: glass tray and metal tray Makes 12

1. Make streusel topping by melting the butter on 1000 W for 10-20 secs. Add the remaining topping ingredients and combine to make a soft dough. Chill.

2. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar.

3. Melt butter for the muffins on 1000 W power for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg.

4. Pre-heat oven on CONVECTION 180°C with the metal tray in position.

5. Lightly stir the buttermilk mixture into the flour mixture.

6. Fold fruit in gently.

7. Divide mixture equally between 12 muffin cases.

8. Crumble small amounts of streusel topping over each muffin.

9. Cook in two batches on 200°C for 22 mins. or until browned and well risen. Turn tray halfway through cooking.

Ingredients

Basic Cookie Dough:

100 g (4 oz) butter

100 g (4 oz) caster sugar

1 egg, beaten

175 g (6 oz) plain flour

Variations:

White Chocolate and Pistachio Nut

100 g (4 oz) white chocolate, chopped

50 g (2 oz) pistachio nuts, chopped

Chocolate Chunk

75 g (3 oz) white chocolate, chopped

75 g (3 oz) dark chocolate, chopped

American Cookies

Dish: 2 baking trays 30 x 21.5 cms (11

x 8”)

Oven Accessory: glass tray and metal tray

1. Preheat oven on 170 °C

1. Cream together the butter and sugar until pale, then beat in the egg.

2. Mix in the flour until well combined and add the chosen additions.

3. Place walnut-sized spoonfuls of dough

well apart on greased baking trays, flatten slightly with a fork and cook in two batches for 18 mins. or until golden.

4. Remove from baking sheet and allow to cool on a wire rack.

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Ingredients

450 g (1 lb) strong plain flour

10 ml (2 tsp) salt

25 g (1 oz) fat

10 ml (2 tsp) sugar

10 ml (2 tsp) dried yeast

300 ml (

pt) warm water

Standard Bread Dough

Dish: 2 x 450 g (1 lb) Pyrex loaf dishes, lightly greased Makes: 2 loaves or 12 rolls Oven Accessory: glass tray then metal tray on glass tray

1. In a jug mix together the sugar, yeast and water. Cover and leave in a warm place to froth.

2. In a large bowl, combine the flour and salt. Rub in the fat. Warm the flour mixture for 30 secs. on 1000 W.

3. When the yeast is ready, add to the flour. Mix to an elastic dough.

4. Turn onto a floured surface and knead for 5 mins. Place in a greased plastic bag and prove until dough has doubled in size. To prove by microwave: Place in a greased Pyrex bowl. Heat on

1000 W for 10 secs. Stand for 10 mins. Leave in oven until dough has doubled in size.

5. “Knock-back” dough, divide mixture into two or shape as desired. Re-prove until dough has risen to the top of the dish. Cook individually on 1000 W for 3 mins. or on Combination: 220°C +

250 W for 10-12 mins.

Wholemeal Bread

Use 225 g (8 oz) each of wholemeal and strong white flour.

Granary Bread

Use 450 g (1 lb) granary flour instead of strong white flour.

To prove dough:

1000 W for 10 secs. STAND for 10 mins. then 1000 W for 10 secs. Leave in oven until dough has doubled in size.

Bread

Microwaved Bread

Bread Cooked by Combination

Microwaves are ideal for preparing quick loaves and rolls. Because there is no external heat in the oven, do not expect a browned crust to form, however the top of loaves or rolls can be brushed with beaten egg before cooking and sprinkled with poppy seeds, sesame seeds or cracked wheat to give colour and variety.

Your microwave offers an excellent quick proving method. See recipe below.

Remove loaves from dish as quickly as possible to help the bottom dry. Loaves are cooked when they sound hollow when tapped.

The main advantage of cooking bread by Combination is that there is a saving in time, especially for rich dough mixtures.

Bread can be cooked in a Pyrex loaf dish or plaits can be placed on a baking sheet.

Do not preheat the oven if cooking by Combination.

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Preserves

Guidelines

Making jams, marmalades and chutneys by microwave is much quicker and cleaner than using a large pan on the hob. One of the main advantages is that preserves can be made in small batches, using fresh or frozen fruit exactly when it suits you.

DISH SIZE

Always use a very large Pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

COVERING

Do not cover preserves whilst cooking.

STERILIZING JARS

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on 1000 W 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.

DO NOT USE YOUR MICROWAVE TO STERILIZE BABIESʼ BOTTLES.

DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE.

STIRRING

Keep a wooden spoon handy for stirring the jams/preserves, but DO NOT leave the spoon in the oven whilst cooking.

SETTING POINT

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

4 lemons, grated rind and juice of

450 g (1 lb) caster sugar

4 eggs, beaten

100 g (4 oz) butter

Lemon Curd

Dish: large bowl Makes: 2 lb Oven Accessory: glass tray

1. Place all ingredients in a bowl. Mix well.

2. Cook on 1000 W for 1 min. Stir. Continue to cook in 1 min. stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats the

back of the 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.

Ingredients

675 g (1

lbs) plums or damsons

200 ml (7 fl. oz) water

675 g (1

lb) sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Plum Jam

Dish: large bowl Makes: 2-2

lbs. jam

Oven Accessory: glass tray

1. Prick the plums and place in a large bowl with the water. Cook on 1000 W for 10 mins. or until the fruit is soft. Add the rest of the ingredients. Cook on 1000 W for 5 mins. stirring occasionally.

2. Wash down any sugar crystals from around the bowl and bring to the boil on

1000 W. Continue to cook until setting

point is reached - approx. 15-20 mins.

3. Leave to cool slightly, remove the stones, then pot, seal and label.

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

Dish: large mixing bowl Makes: approx. 1

lbs jam

Oven Accessory: glass tray

1. Place all ingredients in a large bowl. Cook on 1000 W for 5 mins. (10-15 mins if using frozen fruit). Stir occasionally. Continue to cook until sugar has dissolved. Wash down any sugar crystals from around the bowl.

2. Bring mixture to the boil and continue to cook until setting point is reached approx. 15-25 mins. Leave to cool slightly, stir then pot, seal and label.

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Ingredients

1 small onion, finely chopped

1 clove garlic, crushed

25 g (1 oz) butter

225 g (8 oz) chicken livers

5 ml (1 tsp) dried oregano

15 ml (1 tbsp) Dry Vermouth

salt and freshly ground black pepper

50 g (2 oz) butter

1 slice of lemon, quartered

2 green stuffed olives, halved

Garnish:

parsley

Italian Chicken Paté

Dish: small casserole + serving dish Serves: 6 Oven Accessory: glass tray

1. Place the onion, garlic and butter in dish. Cover and cook on 1000 W for 3 mins. or until onion is soft.

2. Cut up chicken livers. Add to the onion mixture, together with the oregano. Cover and cook on 1000 W for 4-5 mins. stirring once. N.B. liver may make a popping noise as it cooks.

3. Allow mixture to cool for 5 mins. then liquidise with the Vermouth and seasoning until smooth. Spoon into serving dish, smooth over top.

4. Melt 50 g (2 oz) butter in a small bowl on 1000 W for 30-40 secs. Skim off sediment and pour over top of paté. Quickly arrange lemon quarters and olives on top and chill before serving garnished with parsley and Italian bread sticks or Melba toast.

Ingredients

1 Baton loaf

75 g (3 oz) butter

5 ml (1 tsp) Pesto sauce

15 ml (1 tbsp) fresh chopped parsley

Pesto Bread

Dish: small bowl Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

Ingredients

100 g (4 oz) green lasagne

450 g (1 lb) firm white fish, skinned,

filleted and cut into cubes

60 ml (4 tbsp) lemon juice

1 red pepper, sliced

2 courgettes, sliced

1 clove garlic, crushed

1 onion, chopped

15 ml (1 tbsp) oil

396 g (14 oz) can lobster bisque soup

100 g (4 oz) shelled prawns

30 ml (2 tbsp) cornflour

45 ml (3 tbsp) water

salt and black pepper to taste

300 ml (

pt) soured cream

15 ml (1 tbsp) Parmesan Cheese

Seafood Lasagne

Dish: 20 x 25 cm (8 x 10”) dish Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

1. Cut bread into 1.5 cm (

”) slices

diagonally, leaving bottom crust uncut.

2. Soften butter in a small dish on 1000 W for 10-20 secs. Mix butter and Pesto sauce together until well blended.

3. Spread each side of cut bread slices with butter mixture. Place on heatproof plate and cook on Combination: 220°C + 100 W for 5-8 mins. or until crispy. Cut through base crust of each slice before serving.

1. Cook lasagne with a drop of oil in a large bowl with 1 litre (1

pt) of salted

boiling water, covered on 1000 W for 4 mins. Drain and separate.

2. Place fish on a plate with lemon juice, cover and cook on 1000 W for 3-4 mins. (or AUTO PROGRAM FISH) or until cooked.

3. Place vegetables in a bowl with the oil, cover and cook on 1000 W for 5 mins. or until softened. Drain.

4. Heat the soup in a large jug on 1000 W for 2 mins. Blend the cornflour and water and stir into the soup. Cook on 1000 W for 3 mins. or until thickened. Mix with the prawns and fish.

5. Place half the vegetables in the base of the dish and place half the lasagne on top. Cover with fish mixture, top with remaining lasagne and place the remaining vegetables on top.

6. Pour the cream on top of the vegetables and sprinkle with cheese. Cook on Combination: 200°C + 250 W for 25-30 mins. or until golden brown. Serve with a green salad.

Serve with Ice-cream for Dessert.

Italian Dinner Party

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Ingredients

1 duck approximate weight 1.5 kg (3 lb)

30 ml (2 tbsp) honey

Pancakes:

225 g (8 oz) plain flour, sieved

175 ml (6 fl. oz) boiling water

15 ml (1 tbsp) sesame seed oil

jar Hoi Sin sauce

6 spring onions, shredded

cucumber, skinned

and cut into long thin strips

Peking Style Duck

Dish: oven accessories Serves: 4 Oven Accessory: metal tray and glass tray

1. Place duck breast side down on the round wire rack and place on metal tray. Cook on Combination: 200°C +

250 W for 16-17 mins. per 450 g (1 lb) until brown and crisp. When there is 15 min cooking time left, turn duck breast side up and drain off fat from metal tray. Brush all over with the honey and continue cooking.

2. When cool remove all meat and skin from bones and chop into narrow strips. Cover with tin foil.

Pancakes:

1. Pour boiling water onto flour and beat well until a firm dough is formed. Knead gently.

2. Immediately divide dough into 16 small pieces. Knead each into a ball using lightly floured hands.

3. Take two balls of dough and flatten each to a 5 cm (2”) circle. Brush one with

sesame oil and place the other on top. Roll out together to form a thin circle 18 cm (7”) diameter. Repeat with remaining balls. Wrap in a dampened teatowel.

4. Place each circle of dough onto a plate. Cook 1000 W for 50 secs. turning once during cooking. Separate the two leaves immediately after cooking. Repeat with the rest of the dough to make 16 pancakes.

To serve:

Stack pancakes on a plate covered with an upturned plate and heat on 1000 W for 1-1

mins. Spread each pancake with

5-10 ml (1-2 tsp) of Hoi Sin sauce. Top with shredded spring onion and cucumber. Lay pieces of duck on top and roll pancake up.

Ingredients

200 g can prawns, drained

1 egg white

salt and pepper to taste

30 ml (2 tbsp) cornflour

4 slices of white bread, crusts removed

15 ml (1 tbsp) sesame seed oil

15 ml (1 tbsp) sesame seeds

Prawn Topped Toasts

Oven Accessory: wire rack on metal tray on glass tray Serves: 4

1. Mash prawns well with a fork then stir in the egg white, salt and pepper and cornflour until the mixture becomes paste-like and sticky.

2. Brush one side of each bread slice with oil and Grill 1 for 5-6 mins. or until crisp and brown.

3. Spread the prawn mixture thickly over the untoasted sides of the bread and sprinkle each with sesame seeds. Grill 1 the prawn topped sides for 7-8 mins. or until golden brown. Cut into fingers.

Ingredients

675 g (1

lb) pork spare ribs

jar Hoi Sin sauce

Chinese Spare Ribs

Dish: medium casserole Serves: 4 Oven Accessory: glass tray and metal tray

1. Place spare ribs in casserole, cover with water and cook on 1000 W for 10 mins. then 250 W for 15 mins. Drain.

2. Replace ribs in casserole dish and pour over Hoi Sin sauce.

Cook covered on Convection 200°C for 30 mins. on metal tray. Turn ribs and cook for a further 25 mins. uncovered until dark brown and crispy.

Chinese Dinner Party

En-43

English

Ingredients

1 medium onion, finely sliced

1 clove garlic, crushed

15 ml (1 tbsp) oil 10 ml (2 tsp) soy sauce 10 ml (2 tsp) dry sherry

5 ml (1 tsp) cornflour

250 g (8 oz) pork fillet, thinly sliced

8 spring onions, sliced lengthways

1 red pepper, sliced into strips

2 sticks celery, finely sliced

100 g (4 oz) shredded white cabbage

2.5 cm (1”) root ginger, finely chopped 450 ml (

pt) hot chicken stock

15 ml (1 tbsp) each of cornflour,

soy sauce, dry sherry mixed together

225 g (8 oz) egg noodles

Pork Chow Mein

Dish: large casserole Serves: 4 Oven Accessory: glass tray

1. Cook the onion, garlic and oil covered in a dish for 2-3 mins. on 1000 W.

2. Mix together the soy sauce, sherry and cornflour. Mix with the meat, add to the onion and garlic and mix in the spring onions, pepper, celery, cabbage and ginger. Pour over the hot stock, stir and cook covered on 600 W for 12-15 mins. or until cooked through, stirring halfway.

3. Stir in the soy sauce mixture and break in the noodles. Cover and cook on 600 W for 4-5 mins. or until noodles are soft.

Ingredients

15 ml (1 tbsp) oil

1 onion, chopped

350 g (12 oz) chicken breast cut into 1” cubes

50 g (2 oz) mushrooms, sliced

1 green pepper, chopped

1 carrot, cut into matchsticks

25 ml (5 tsp) cornflour

10 ml (2 tsp) sugar

15 ml (1 tbsp) soy sauce

5 ml (1 tsp) five spice powder

10 ml (2 tsp) dry sherry

300 ml (

pt) water

100 g (4 oz) cashews

Chicken with Cashews

Dish: medium casserole Serves: 4 Oven Accessory: glass tray

1. Place onion and oil in casserole, cover and cook on 1000 W for 2-3 mins. Add the other vegetables and chicken, stir and cook covered on 600 W for 6-8 mins. or until well cooked through.

2. Mix the cornflour with the sugar and soy sauce. Blend in the remaining ingredients. Stir well and cook on 1000 W for 3 mins. stirring occasionally. Add the cashews, cover and cook on

1000 W for 3 mins. or until hot.

Ingredients

15 ml (1 tbsp) oil

2 cloves of garlic, crushed

1 small red pepper, chopped

1 small green pepper, chopped

1 spring onion, chopped

350 g (12 oz) lean rump steak

cut into thin strips approx. 5 cm (2”) long

1 jar of black bean sauce

Beef in Black Bean Sauce

Dish: 23 cm (9”) flan dish Serves: 4 Oven Accessory: glass tray

1. Place the oil, garlic and peppers in dish. Cook uncovered on 1000 W for 23 mins. Add spring onions and steak, stir and cook uncovered for a further 5-8 mins. until cooked through.

2. Pour over black bean sauce and heat on 1000 W for 1-2 mins.

Ingredients

1 small red pepper, deseeded

and cut into thin strips

25 g (1 oz) butter

2 large courgettes, grated

350 g (12 oz) can sweetcorn, drained

10 ml (2 tsp) honey

15 ml (1 tbsp) fresh chopped parsley

Chinese Style Courgettes with Sweetcorn

Dish: 20 cm (8”) casserole Serves: 4 Oven Accessory: glass tray

1. Place butter and red pepper in casserole. Cover and cook on 1000 W for 2 mins. or until soft.

2. Add courgettes and sweetcorn and cook covered on 1000 W for 2-3 mins. or

until courgettes are tender.

3. Stir in honey and parsley. Serve hot or cold.

En-44

Ingredients

30 ml (2 tbsp) Thai hot curry paste

600 ml (1 pt) hot chicken stock 100 g (4 oz) skinned boneless,

chicken breast, thinly sliced

200 g (7 oz) fresh beansprouts

3 spring onions, finely sliced

15 ml (1 tbsp) lemon juice

Fragrant Chicken Soup

Dish: large bowl Serves: 4 Oven Accessory: glass tray

1. Blend the paste and stock in a bowl. Cover and cook on 1000 W for 34 mins. Strain and return liquid to bowl.

2. Add remaining ingredients to soup, stir, cover and cook on 600 W for 10 mins. or until chicken is cooked. Garnish with sliced chillies if desired.

Ingredients

450 g (1 lb) fish or chicken goujons

Sauce:

15 ml (1 tbsp) lime juice

45 ml (3 tbsp) hot chilli sauce

25 g (1 oz) can anchovies, drained

15 ml (1 tbsp) Malaysian mild curry paste

15 ml (1 tbsp) malt vinegar

5 ml (1 tsp) salt

1 clove garlic, crushed

Goujons with Spicy Sauce

Oven Accessory: round wire rack on metal tray on glass tray Serves: 4

1. Blend all sauce ingredients until smooth in a blender. Transfer to a small serving dish.

2. Grill goujons for 10-15 mins. on Grill 2, turning halfway, or until cooked through and brown.

3. Arrange goujons on a plate with serving dish of sauce in the centre.

Ingredients

15 ml (1 tbsp) oil

1 onion, finely sliced

45 ml (3 tbsp) Thai hot curry paste

350 g (12 oz) large prawns

juice of

an orange, lemon and lime

5 ml (1 tsp) salt

5 ml (1 tsp) sugar

30 ml (2 tbsp) water

15 ml (1 tbsp) cornflour

Garnish:

rind of orange, lemon and lime

Citrus Prawns

Dish: large bowl Serves: 4 Oven Accessory: glass tray

1. Place onion and oil in bowl, cover and cook on 1000 W for 2-3 mins. Stir in paste, juice of the fruits, salt and sugar. Cook on 1000 W for 1 min. Blend in water and cornflour and cook on 1000 W for 2 mins. stirring halfway. Add prawns, stir and cover. Cook on 1000 W for 5-6 mins. or until prawns are cooked.

2. Cut rind into very thin strips, place in a dish and cover with 30 ml (2 tbsp) water. Cover and cook on 1000 W for 2 mins. Drain and rinse in cold water to refresh. Use to garnish.

Ingredients

1 bunch spring onions, sliced lengthways

and shredded

450 g (1 lb) rump steak, thinly sliced

across the grain

100 g (4 oz) baby corn

100 g (4 oz) okra, sliced

can of Thai curry sauce

Thai Beef Curry

Dish: medium casserole Serves: 4 Oven Accessory: metal tray on glass tray

1. Place all ingredients in casserole reserving some spring onions for garnish. Stir well, cover with lid and

cook on Combination: 160°C + 100 W for 1 hour or until tender.

2. Garnish with spring onions.

Ingredients

225 g (8 oz) easy cook rice, well rinsed

600 ml (1 pt) boiling salted water

15 ml (1 tbsp) oil

2 green chillies, finely chopped

1 clove garlic, crushed

1 onion, finely chopped

50 g (2 oz) creamed coconut

Coconut Rice

Dish: large bowl Serves: 4 Oven Accessory: glass tray

1. Place the oil, chillies, garlic and onion in bowl. Cover and cook on 1000 W for 3-4 mins.

2. Stir in the rice, water and coconut. Cover and cook on 1000 W for 4 mins. then

600 W for 15 mins. or until the liquid

has been absorbed.

Thai Dinner Party

E000B7P40EP

M0507-0

Printed in the UK

Pansonic Manufacturing U.K. Ltd.

Wyncliffe Road,

Pentwyn Industrial Estate,

Cardiff, CF23 7XB, UK

Panasonic NN-CD557W, NN-CD567M Operating Instructions

Specifications and Main Features

Frequently Asked Questions

User Manual