Panasonic NNCD989S Operation Manual

COOK BOOK

Microwave / Convection Oven

NN-CD989S / NN-CD989B / NN-CD989W

- 1 -

TABLE OF CONTENTS

Cooking with your Combination Oven ..................... 2

Cookware and Utensil Guide ................................... 3

Food Characteristics/Cooking Techniques .............. 4

Special Features

Sensor Reheat ................................................... 5

Sensor Cooking ................................................ 5

Convection Cooking ........................................... 6

Defrosting Techniques........................................ 6

Inverter Turbo Defrost ........................................ 7

Appetizers ................................................................ 8

Sauces ................................................................... 10

Soups .................................................................... 11

Eggs ...................................................................... 12

Meats ..................................................................... 13

Poultry ................................................................... 19

Fish and Seafood .................................................. 24

Casseroles ............................................................. 28

Vegetables and Side Dishes .................................. 32

Pasta, Grains and Cereals..................................... 35

Desserts and Breads ............................................. 39

Pies ........................................................................ 47

Metric and Imperial measures are different. DO NOT crossover from one to another within a recipe.

POWER SELECT SETTINGS

Your microwave oven is equipped with ten power select settings. This variety of settings offers you flexibility in microwave cooking. Listed on the right is the approximate percentage of cooking power at each power setting.

Press Power Level % Power

once P10 (HIGH) 100%

twice P9 90% 3 times P8 80% 4 times P7 (MEDIUM-HIGH) 70% 5 times P6 (MEDIUM) 60% 6 times P5 50% 7 times P4 40% 8 times P3 (MEDIUM-LOW) 30% 9 times P2 20%

10 times P1 (LOW) 10%

A000B7V20AP F0210-0 Printed in Japan

PRECAUTIONS TO AVOID POSSIBLE EXPOSURE TO EXCESSIVE MICROWAVE ENERGY:

(a) DO NOT attempt to operate this oven with

the door open since open-door operation can

result in harmful exposure to microwave energy. It is important not to defeat or tamper with the safety interlocks.

(b) DO NOT place any object between the oven

front face and the door, or allow soil or cleaner residue to accumulate on sealing surfaces.

It is particularly important that the oven door close properly and that there is no damage to the:

(1) door (bent) (2) hinges and latches (broken or loosened) (3) door seals and sealing surfaces. (d) The oven should not be adjusted or repaired

by anyone except properly qualified service personnel.

DO NOT use this oven to heat chemicals or other non-food products. DO NOT clean this oven with any product that is labelled as containing corrosive chemicals. The heating of corrosive chemicals in this oven may cause radiation leaks.

- 2 -

COOKING WITH YOUR COMBINATION OVEN

Microwave

Microwaves are a form of high frequency electromagnetic waves similar to those used by a radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves travel from the magnetron tube to the oven cavity where they are reflected, transmitted or absorbed.

Bake

The convection bake oven has a heating element in the ceiling equipped with a fan to circulate the hot air into the oven cavity. This mode of cooking will provide the dry heat required to produce crisp, brown exteriors on baked and roasted products. Temperatures range from 200 - 450˚F (100 - 230˚C). Consult charts and recipes to determine temperature settings and cooking times. Many of your favourite recipes may be baked at their usual temperature, however, times may be slightly shorter.

For convection cooking, use the Oven Rack. Preheat with this rack on the Ceramic Tray.

Broil

Broiling is done with high heat to give foods a rich brown appearance. The oven must be preheated on the broil mode with the oven rack in place.

During preheating, prepare food and place on the spatter shield of your broiler pan to be ready for broiling.

Cooking on Combination

Combination cooking uses microwave energy in conjunction with a heater element. It will produce browning, maintain juiciness and reduce cooking time. Combination cooking is ideal for roasting meats and poultry, and for cooking casseroles and other recipes such as pies.

There are four combination settings which automatically regulate the oven temperature and the microwave energy.

Combination

Setting

Oven

Temperature

Microwave

Energy

(Approx.)

1 275˚F (130˚C)

30 % power

2 300˚F (150˚C) 3 325˚F (165˚C) 4 375˚F (190˚C)

Consult the charts and recipes to determine which combination setting to use. This is described in the recipe method. When adapting conventional recipes to the combination cooking mode, find a similar recipe in the cookbook using the same quantities and ingredients. Use the combination setting and time in the cookbook. When roasting, use the Chicken Pieces or Whole

Chicken or Beef-medium or Pork of Auto Convection Button.

The combination system is used for manual combination and time or Auto Convection Button.

OVEN ACCESSORY

The oven comes equipped with an oven rack. Always follow specific directions given in the charts or recipes for use of the oven rack.

Oven Rack is used for Broil and Bake and Combination cooking.

Broil –– For Broil, oven rack is placed on the Ceramic Tray. The oven is then preheated at BROIL. Food is placed on your broiler pan. Broiler pan is then placed on the oven rack after preheat time. You can purchase broiler pans from your local stores. Metal or teflon coated pans are available. The broiler pan may be sprayed with a non-stick cooking product to aid in clean-up. Program the oven according to the chart or recipe directions.

DO NOT use a broiler pan for microwave cooking.

Bake –– The oven rack is placed directly on the

Ceramic Tray. Preheat the oven according to the temperature recommended in the chart or recipe. Food in cooking container is then placed on the oven rack.

- 3 -

COOKWARE AND UTENSIL GUIDE

Item Microwave Bake Combination Broil

Aluminum Foil for shielding yes for shielding yes

Broiler Pan/Spatter Shield no no no yes

Browning Dish yes no no no

Dinnerware/Cookware Oven/Microwave Safe yes yes yes no Non-Oven Safe

use container test

no no no

Frozen Dinner Tray Metal no yes no yes Plastic yes follow manufacturers’

directions

Paperboard yes no

Glass-Ceramic yes yes yes yes

Metal Bakeware no yes no yes

Metal Twist Ties no yes no no

Oven Cooking Bags yes yes yes no

Ovensafe Glassware yes yes yes no

Paper Bags no no no no

Paper Towels/Napkins/Plates

with supervision

no no no

Parchment/Cooking Paper yes yes yes no

Plastic Cookware: Microwave Safe (labelled) yes check maximum temperature no

Plastic Wrap yes

(labelled)

no no no

Styrofoam Cups short term no no no

Thermometers Microwave Safe yes no no no Conventional no yes no yes

Wax Paper yes no no no

CONTAINER TEST

TO TEST A CONTAINER FOR SAFE MICROWAVE OVEN USE:

Fill a microwave safe cup with cool water and place it in the microwave oven alongside the empty container to be tested; heat one (1) minute at P10 (HIGH). If the container is microwave oven-safe (transparent to microwave energy), the empty container should remain comfortably cool and the water should be hot. If the container is hot, it has absorbed some microwave energy and should NOT be used. This test cannot be used for plastic containers.

- 4 -

FOOD CHARACTERISTICS AND THEIR EFFECTS ON MICROWAVE COOKING

Bone and Fat

Both bone and fat affect cooking. Bones may cause irregular cooking. Meat next to the tips of bones may be overcooked while meat positioned under a large bone, such as a ham bone, may be undercooked. Large amounts of fat absorb microwave energy and the meat next to these areas may be overcooked.

Density

Porous, airy foods such as breads, cakes or rolls take less time to cook than heavy, dense foods such as potatoes and roasts.

Quantity Two potatoes take longer to cook than one potato. As the quantity of the food decreases so does the cooking time. Overcooking will cause the moisture content in the food to decrease and a fire could result. Never leave microwave unattended while in use.

Shape Uniform sizes heat more evenly. The thin end of a drumstick will be cooked more quickly than the meaty end. To compensate for irregular shapes, place thin parts toward the centre of the dish and thick pieces toward the edge.

Size

Small or thin pieces cook more quickly than thick pieces.

Starting Temperature Foods that are room temperature take less time to cook than if they are at refrigerator temperature or frozen.

COOKING TECHNIQUES

Arrangement: Individual foods, such as baked

potatoes, will be cooked more evenly if placed in the oven equal distances apart. When possible, arrange foods in a circular pattern. Foods should not be overlapped.

Browning: Foods will not have the same brown appearance as conventionally cooked foods. Meats and poultry may be coated with browning sauce, Worcestershire sauce, barbecue sauce or shake-on browning sauce. To use, combine browning sauce with melted butter or margarine, brush on before cooking.

Covering: As with conventional cooking, moisture evaporates during microwave cooking. Casserole lids or plastic wrap are used for a tighter seal. When using plastic wrap, vent the plastic wrap by folding back part of the plastic wrap from the edge of the dish to allow steam to escape. Loosen or remove plastic wrap as recipe directs for stand time. When removing plastic wrap covers, as well as any glass lids, be careful to remove them facing away from you to avoid steam burns. Various degrees of moisture retention are also obtained by using wax paper or paper towels. However, unless specified, a recipe is cooked uncovered.

Piercing: Foods with skins or membranes must be pierced, scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken livers, chicken wing, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch (2.5 cm) strip of skin peeled before cooking. Score sausages and frankfurters. DO NOT Cook/Reheat whole eggs with or without the shell. Steam built up in whole eggs may cause them to explode, and possibly damage the oven or cause injury. Reheating SLICED hard-boiled eggs and cooking SCRAMBLED eggs is safe.

Shielding: Thin areas of meat and poultry cook more quickly than meaty portions. To prevent overcooking, these thin areas can be shielded with strips of aluminum foil. Wooden toothpicks may be used to hold the foil in place.

Timing: A range in cooking time is given in the charts or recipe. The time range compensates for the uncontrollable differences in food shapes, starting temperature and regional preferences. Always cook food for the minimum cooking time given in the recipe and check for doneness. If the food is undercooked, continue cooking. It is easier to add time. Once the food is overcooked, nothing can be done.

Turning: It is not possible to stir some foods to redistribute the heat. At times microwave energy will concentrate in one area of a food. To help ensure even cooking, some foods need to be turned over once, halfway through cooking.

Stirring: Stirring is usually necessary during microwave cooking. We have noted when stirring is helpful, using the words once, twice, frequently or occasionally to describe the amount of stirring necessary.

Rearranging: Rearrange small items such as chicken pieces, shrimp, or hamburger patties by moving pieces from the edge to the center and pieces from the center to the edge of the dish.

Stand Time: Most foods will continue to be cooked by conduction after microwave cooking. In meat cookery, the internal temperature will rise 5 - 15˚F (3 - 8˚C) if allowed to stand, tented with foil, for 10 - 15 minutes. Casseroles and vegetables need a shorter stand time, but it is necessary to allow foods to complete cooking in the center without overcooking on the edges.

Testing for Doneness: The same tests for doneness used in conventional cooking may be used for microwave cooking. Meat is done when forktender or splits at fibers. Chicken is done when juices are clear yellow and drumstick moves freely. Fish is done when it flakes and is opaque.

- 5 -

SPECIAL FEATURES

Your oven can be set by Micro Power, Convection, Combination or Inverter Turbo Defrost with desired time. These methods are duplicated by the following preprogrammed special features.

Look for the symbol

to indicate recipes and charts with Sensor Cooking/Convection Cooking directions. Use these recipes and charts as a basis for determining which of your own similar conventional recipes may be converted to the Sensor Cooking/Convection Cooking method of cooking.

Sensor Reheat

Sensor Reheat is a quick and easy way to reheat refrigerated foods. Simply press the Sensor Reheat Button. There is no need to select cooking time or power. Use a dish to correspond to the quantity of food being heated.

Sensor Cooking

The Sensor Cooking system works by detecting a build up of steam on the humidity sensor. As food is cooking in a microwave, steam is produced. When food is covered and vented, the steam will escape from the vent. The steam is detected by the humidity sensor and then the oven automatically calculates the remaining cooking time.

When the program is selected, it will be shown in the Display Window. While the program is in use, opening the door may cause inaccurate cooking results. Once the steam is detected, the remaining cooking time immediately appears in the Display Window and begins to countdown. At this time, the oven door may be opened to stir turn or add foods.

Potatoes, Vegetables

For root vegetables such as potatoes, carrots and dense vegetables such as squash and turnips, press the Sensor Cook Button once. Potatoes and whole vegetables should be pierced several times before cooking and placed on a microwave-safe dish. For other fresh vegetables, press the

Sensor Cook

Button

twice. For canned vegetables, press the

Sensor Cook Button

three times. For frozen

vegetables, press the Sensor Cook Button four times.

Rice, Pasta

There are two categories for rice and one for pasta.

Press the Sensor Cook Button five times is for White Rice. Press the Sensor Cook Button six times is for Brown Rice. Press the Sensor Cook Button seven times is for Pasta.

When cooking Rice or Pasta, add rice or pasta to hot tap water, salt and butter according to package directions.

Sensor Cooking Hints

For proper cooking results for the Sensor cooking categories, use the directions given in the recipes and charts. Lids should fit properly.

Cover dishes without matching lids loosely, but completely, with plastic wrap except when using Casserole. Use non extendable plastic wrap for microwave ovens. Large dishes need two overlapping pieces of plastic wrap. Securely mold wrap around sides of dish. Foods with bones should not be pierced through the wrap. Steam builds up under plastic wrap and lids, so carefully remove them away from you to avoid steam burns.

Shield, if necessary, at the beginning of the cooking time.

DO NOT open the oven door longer than one minute when the category setting is in the display window.

Loosen or remove the plastic wrap for the stand time or according to the recipe directions.

Since this sensor detects a sudden burst of steam from the dish, the dish must be covered with a matching lid or loosely, but completely, with a microwaveable plastic wrap. When heating commercially prepared foods, check the cookware guide to determine if the container is suitable or follow manufacturer’s directions.

Casserole 1, Casserole 2

This category is designed to cook casseroles automatically.

Press Sensor Cook Button eight times for Casserole 1. Press Sensor Cook Button nine times for Casserole 2. When cooking Casserole, choose cooking dishes that are both microwave and heat safe, as the last stage of the program uses the Combination feature. There are two sub-categories. Casserole 1 is for foods such as gratin and lasagna. Casserole 2 is for foods such as stew.

- 6 -

Convection Cooking

Beef, pork and poultry

To use, select the category for the roast and then enter the weight. Once the weight is programmed, the cooking time will appear in the display window.

Press Auto Convection Button once for Chicken Pieces. Press Auto Convection Button twice for whole Chicken. Press Auto Convection Button three times for Beef- medium. Press Auto Convection Button four times for Pork. Place roasts fat-side down and whole poultry breastside down on a microwaveable, heat-safe rack set in a microwaveable, heat-safe shallow dish. Turn the meat and poultry over halfway through the cook time. The meat and poultry chapters describe special procedures to follow.

Chicken Pieces Up to 2 lb (1 kg) Whole Chicken

Up to 6 lb (3 kg) Beef - medium Up to 4 lb (2 kg) Pork Up to 4 lb (2 kg)

Cake Oven temperature and time are automatically programmed when using this feature to bake butter cakes, quick bread loaves, chiffon, sponge and angel food cakes. Use cake mixes for your favorite recipes, or choose a recipe from the dessert section of this cookbook.

For cakes that will be conventionally baked in less than 28 minutes, press Auto Convection Button five times. The display will show Cake 1.

For cakes that will be conventionally baked in 28 minutes to 55 minutes, press Auto Convection Button six times. The display will show Cake 2.

For cakes that will be conventionally baked in 55 minutes or more, press Auto Convection Button seven times. The display will show Cake 3.

Always use metal pans of standard shapes, such as a square, round, oblong or a shallow tube pan. Cook one pan at a time.

Place the Oven Rack on the Ceramic Tray. Place the cake on the Oven Rack and press Start Button.

The cake categories are not suitable for fudge cakes, brownies or traditional fruit cake recipes.

Pie

Oven temperature and time are automatically programmed to bake double-crust pies.

There are three sub-categories for Pie. Press Auto Convection Button eight times for double-crust pies with fresh fruit filling. The display will show Fresh Pie. Press Auto Convection Button nine times for double-crusted frozen pies. The display will show Frozen Pie. Press Auto Convection Button ten times for baking double-crust pies made with pre-cooked or canned pie filling. The display will show Pre Cooked Pie.

Always use a metal pie pan and bake one at a time.

Prepare pies so that they are less than 2-inches (5 cm) high. Refrigerated or frozen pie crusts are not recommended.

Frozen pies must be placed on a small cookie sheet on the Oven Rack for best results.

Place the Oven Rack on the Ceramic Tray. Place the pie on the Oven Rack and press Start Button.

Defrosting Techniques

Remove wrapper. Otherwise, the wrap will hold

steam and juice close to the food, which can cause the outer surface of the food to cook. Remove ground meat from its tray. Place meat in an appropriate dish. Place small items, such as chops, chicken pieces, shrimp, scallops or fish on a microwave roasting rack in a dish.

Place roast fat-side down and whole poultry breast-side down on a microwave roasting rack in a

dish. The rack helps prevent the food from sitting in its own juice. The juice will get hot during defrosting and the bottom will begin to cook.

- 7 -

Inverter Turbo Defrost

Turbo Defrost can be used to defrost many cuts of meat, poultry and fish by weight. To use, simply press the Inverter Turbo Defrost Button and enter the weight of the food. Items that can be defrosted, are meat (chops, ground or roasts), poultry (whole or pieces) and fish or seafood. Place meat on a microwave roasting rack in an appropriate sized dish. Remove ground meat from its tray. Place roast fat-side down and whole poultry breastside down on a microwave roasting rack in an oblong dish. The rack helps prevent the food from sitting in its own juice. The juice will get hot during defrosting and if the food is sitting in the juice, the bottom will cook. Place small items, such as chops, chicken pieces, shrimp, scallops and fish on a microwave roasting rack set in an oblong dish. Break apart small pieces, turn over roasts and remove thawed portions of ground meat. Should shielding be required, do it when the two-beep signal is heard. The oven will not stop operating and some items may not require attention.

Use defrost by time for food that is not recommended for Turbo Defrost.

Follow the times and information given in the meat, poultry, fish and seafood sections. Disinfect all surfaces that have come in contact with thawed meat, fish and poultry.

To prevent overdefrosting, thin areas or edges can be shielded with strips of aluminum foil. However, when using foil, allow at least 1-inch (2.5 cm) of space between foil and interior oven walls. Also, if using two or more small pieces of foil to shield, place at least 1-inch (2.5 cm) apart from each other. This is to avoid arcing.

The oven beeps during the defrosting cycle to signal that the food needs to be turned or rearranged. Follow the directions given in the chart for the best results.

FOOD AT BEEPS AFTER DEFROSTING

MEAT

Chops Separate/Turn Over/Shield Stand 5 min. Frankfurters/ Sausage

Turn Over/Separate/Remove Defrosted Pieces Stand 2 min.

Ground meat

Turn Over/Remove Defrosted Pieces/Turn Over/Break Apart/

Remove Defrosted Pieces

Stand 10 min.

Hamburger Patties

Turn Over/Separate/Turn Over/Remove Defrosted Pieces Stand 5 min.

Roast Shield/Turn Over/Shield

Stand 30 min. in refrigerator. Ribs Shield/Turn Over/Shield/Remove Defrosted Pieces Stand 10 min. Steak Shield/Turn Over/Shield Stand 5 min. Stew Turn Over/Separate/Remove Defrosted Pieces Stand 5 min.

POULTRY

Split Cornish Hens Turn Over/Shield Stand 5 min. Whole Cornish Hens

Shield/Turn Over/Shield

Stand 10 min.

Rinse under cold water. Chicken Pieces Turn Over/Separate/Rearrange/Remove Defrosted Pieces Stand 5 min. Whole Chicken Turn Over/Shield/Turn Over/Shield Stand 20 min.

Rinse under cold water. Turkey Breast* Turn Over/Shield

Stand 30 min. in refrigerator.

Rinse under cold water. Turkey* Turn Over/Shield

Stand 30 min. in refrigerator.

Rinse under cold water.

SEAFOOD

Sea scallops Separate/Remove Defrosted Pieces/Turn Over/Separate/

Remove Defrosted Pieces

Stand 5 min.

Rinse under cold water. Shrimp Separate/Remove Defrosted Pieces/Turn Over/Separate/

Remove Defrosted Pieces

Stand 5 min.

Rinse under cold water. Fish, individual fillets

Turn Over/Shield/Separate Stand 5 min.

Rinse under cold water. Whole Fish Turn Over/Shield Tail Stand 5 min.

NOTE: If necessary, shield thin ends of meat and poultry with aluminum foil.

* The recommended maximum weight for meat is 4 lbs (2 kg), 3 lbs (1.5 kg) for seafood and 6 lbs (3 kg) for

poultry.

- 8 -

ADAPTING RECIPES

Many of your favorite appetizer recipes can be cooked easily in your Dimension 4 Oven.

Bake temperatures may need to be 25˚F (10˚C) lower than conventional temperatures. Prepare appetizer according to the recipe directions. Place the Oven Rack on the Ceramic Tray. Place a dish on the Oven Rack. Check doneness at the minimum cooking time.

Combination 3 and 4 can both be used to cook appetizers. Prepare appetizer according to the recipe directions. Find a similar recipe in this cookbook and use it as a guideline. Generally, conventional recipes that require a temperature of

350˚F (180˚C) or 375˚F (190˚C) can be cooked on Combination 3, and recipes which require a

temperature of 400˚F (200˚C) or 425˚F (220˚C) can be cooked on Combination 4.

Use a microwaveable and heat-safe dish. Place the dish in the oven. Appetizers that conventionally cook in about 15 minutes should be checked for doneness after cooking 10 - 12 minutes.

Microwave appetizers can be assembled and refrigerated until needed. Arrange in a circular pattern on a microwave-safe serving dish. To keep breads and crackers crisp, line dish with a paper towel.

APPETIZERS

SHRIMP OPEN-FACE SANDWICHES

1⁄2 lb cooked shrimp, 250 g chopped 1 cup fresh bread crumbs 250 ml

⁄3 cup finely chopped celery 80 ml

2 tbsp minced onion 30 ml 2 tbsp mayonnaise 30 ml 2 tbsp chopped parsley 30 ml 1 tbsp chili sauce 15 ml 1 tbsp lemon juice 15 ml 1 egg, beaten 1

⁄2 tsp salt 2 ml

dash cayenne pepper 8 slices of toasted bread 8 of your choice

⁄4 cup grated Swiss cheese 180 ml

paprika

To Cook by Combination: Preheat at 375˚F (190˚C). In a medium bowl, combine shrimp, bread

crumbs, celery, onion, mayonnaise, parsley, chili sauce, lemon juice, egg, salt and cayenne pepper. Mix well. Divide mixture into eight portions and spread on toast. Top with cheese and sprinkle with paprika. Arrange 4 sandwiches on a microwave, heat-safe plate. Reset oven to Combination 4. Cook 5 - 7 minutes. Repeat with remaining sandwiches.

Makes: 4 servings

STUFFED MUSHROOMS

18 large mushrooms 18

⁄4 cup bread crumbs 60 ml

⁄4 cup ground walnuts 60 ml

⁄4 - 1⁄2 60 -

cup grated Edam cheese 125 ml

1 tsp Worcestershire sauce 5 ml

⁄4 tsp oregano 1 ml pepper to taste 2 tbsp onion, minced 30 ml

Remove stems from mushrooms. Chop enough stems to equal

⁄2 cup (125 ml). Combine with

remaining ingredients and stuff each mushroom cap.

To Cook by Combination: Preheat at 375˚F (190˚C). Arrange mushrooms on a heat-safe dish. Reset oven to Combination 4. Cook 5 - 7 minutes.

To Microwave: Arrange mushrooms on a dish. Cook

at P6 5 - 8 minutes, or until mushrooms are tender. Makes: 18 appetizers

- 9 -

APPETIZERS

BACON-WRAPPED SCALLOPS

10-12 slices bacon 10-12 24 small scallops 24

To Broil: Place oven rack on Ceramic Tray. Preheat

on Broil. Cut bacon slices in half and wrap around scallops. Secure with a wooden tooth pick. Evenly space on spatter shield. Place broiler pan on rack. Cook on Broil 10 - 12 minutes. Turn and continue to broil until browned.

To Microwave: Cut bacon slices in half. Place on bacon rack or paper towel and cover with paper towel. Partially cook at P7 4 - 6 minutes. Wrap bacon around scallops and secure with a wooden tooth pick. Arrange half on a microwave-safe plate. Cover with a paper towel. Cook at P4 4 - 6 minutes. Repeat with remaining hors d’œuvres. Serve hot.

Makes: 24 appetizers Variation:

Fresh shelled oysters may be substituted for scallops.

CHICKEN TERIYAKI

2 lb chicken wings, cut apart 1 kg 8 oz can of chunk 240 g pineapple 1 clove garlic, finely 1 chopped

⁄4 cup soy sauce 60 ml 2 tbsp packed brown sugar 30 ml

⁄2 tsp salt 2 ml

⁄4 tsp ginger 1 ml

Arrange chicken in an 8" (20 cm) square dish with meatier portions toward edge of dish. In a small bowl, combine remaining ingredients; stir well. Pour sauce over chicken.

To Bake: Place oven rack on Ceramic Tray. Preheat at 400˚F (200˚C). Bake at 400˚F (200˚C) 35 - 45 minutes. Stir once.

To Microwave: Cover with wax paper. Cook at P7 12 - 14 minutes, or until chicken is tender.

Rearrange chicken halfway through cooking. Serve with sauce. Makes: 10 servings

BRIE IN PASTRY

1 sheet of frozen puff 1 pastry [half of a 17

⁄4 oz (518 g) package] 1 round of Brie cheese 1 [14 - 18 oz (420 - 540 g)] water 1 egg, beaten with 1 tbsp 1 (15 ml) water, optional

To Bake: Place oven rack on Ceramic Tray. Preheat

oven at 375˚F (190˚C). Thaw pastry 20 minutes, then unfold. Roll into a 12" (31 cm) square. Cut 1" (2.5 cm) strip from each side of square. Roll 3 of the strips to 18" (45 cm) length and braid or twist to make 1 strip. If desired, remove rind from top of Brie. Place Brie, top down, in center of square of dough. Wrap dough over cheese, completely enclosing cheese. Moisten edges of dough with water and seal well. Place sealed-side down on cookie sheet. Moisten bottom side of dough and gently press braid around side; press ends together to seal. Use remaining strip of dough to make decorative cut-outs for top. If desired, brush egg mixture over dough. Place cookie sheet on oven rack. Bake at 375˚F (190˚C), 32 - 35 minutes, or until pastry is puffed and lightly browned. Let stand 20 minutes before serving. Serve with crackers.

COCKTAIL MEATBALLS

1⁄2 lb ground beef 250 g

⁄4 cup dry bread crumbs 60 ml 1 egg 1 2 tbsp green onion, finely 30 ml chopped 1 garlic clove, chopped 1

⁄2 tsp salt 2 ml

⁄2 tsp Italian seasoning 2 ml

⁄4 tsp basil 1 ml dash of pepper

⁄2 cup grape jelly 125 ml

⁄2 cup chili sauce 125 ml 1 tbsp prepared mustard 15 ml

In a medium bowl, combine ground beef, bread crumbs, egg, onion, garlic and seasonings. Mix lightly. Shape into 25 meatballs.

In a

⁄2-quart (0.5 L) casserole dish, combine jelly, chili sauce and mustard. Add meatballs and coat with sauce. Cover.

To Cook by Sensor Cooking: Press Sensor Cook Button eight times, then Start.

To Microwave: Cook at P6 6 minutes, then at P4 9 minutes.

Serve with sauce. Makes: 25 meatballs

- 10 -

CRANBERRY SAUCE

1 lb fresh cranberries 500 g 1 cup sugar 250 ml grated rind of 1 orange

⁄3 cup orange juice 80 ml

To Microwave: Combine all ingredients in a large

bowl. Cook at P7 4 - 5 minutes, or until berries are soft. If desired, mash berries. Serve cold.

Makes: 3 servings

BASIC WHITE SAUCE

2 tbsp butter or margarine, 30 ml melted 2 tbsp flour 30 ml

⁄4 tsp salt, optional 1 ml dash of white pepper, optional 1 cup milk 250 ml

To Microwave: In a 4-cup (1 L) bowl, combine

melted butter, flour, salt and pepper. Gradually add milk; stir until smooth. Cook at P6 4 - 5 minutes, or until sauce is thickened. Stir occasionally.

Makes: 1 cup (250 ml)

Variations: Cheese Sauce: Stir in

⁄2 - 3⁄4 cup (125 - 180 ml)

shredded cheese. Cook at P4 1 minute, if necessary, to melt cheese completely.

Velouté Sauce: Use chicken broth in place of half of the milk.

Cream Soup Base: Add 1 cup (250 ml) chicken broth, 1 cup (250 ml) puréed vegetables and seasonings.

CARAMEL SAUCE

1 cup water 250 ml

⁄2 cup brown sugar 125 ml 2 tbsp cornstarch 30 ml 1 tbsp butter 15 ml 1 tsp salt 5 ml 1 tsp vanilla extract 5 ml

To Microwave: Combine all of the ingredients in a

large bowl. Cook at P7 3 - 5 minutes, stirring twice. Should be thick and translucent.

Makes: 1 cup (250 ml)

SAUCES

HOLLANDAISE SAUCE

1⁄2 cup butter or margarine 125 ml

⁄4 cup lemon juice 60 ml 4 egg yolks 4 salt and pepper to taste

To Microwave: In a medium bowl or cup, melt butter

at P7 50 - 60 seconds. Combine lemon juice with egg yolks. Vigorously stir into butter with a fork or whisk. Cook at P4 50 - 60 seconds, stirring several times. Season to taste. May be reheated at P4 30 - 40 seconds, stirring twice.

Makes:

⁄4 cup (180 ml)

SPAGHETTI SAUCE

2 tbsp oil 30 ml

⁄4 cup chopped onion 180 ml 2 cloves garlic, finely 2 chopped 1 can of whole tomatoes, 1 (28 oz) chopped (840 g) 1 can of tomato paste 1 (

⁄3 cup) (165 ml)

⁄2 cup water 125 ml 1 bay leaf 1

⁄2 tsp salt 2 ml

⁄4 tsp basil 1 ml

⁄4 tsp oregano 1 ml

To Microwave: In a 2-quart (2 L) dish, combine oil,

onion and garlic. Cook at P7 1

⁄2 - 2 minutes. Add

remaining ingredients. Cook, covered with wax paper, at P7 6 - 7 minutes and at P1 1 hour; stir occasionally. Remove bay leaf before serving.

Makes: 6 cups (1.5 L)

GRAVY

1 - 2 15 tbsp butter or margarine 30 ml 2 tbsp flour 30 ml salt and pepper to taste few drops of browning sauce, optional 1 cup roast drippings* 250 ml

To Microwave: Heat butter in a small glass bowl at P7 30 - 45 seconds, or until melted. Stir in flour, salt,

pepper and browning sauce. Gradually add drippings. Stir until smooth. Cook at P7 2

⁄2 - 4 minutes, or until gravy is thickened; stir twice. Makes: 1 cup (250 ml) * If necessary, add broth, milk or water to roast

drippings to equal 1 cup (250 ml). If using milk, cook at P4 3 - 5 minutes.

- 11 -

SOUPS

CHICKEN SOUP

2 - 3 1 lb chicken parts 1.5 kg 8 cups boiling water 2 L 3 celery stalks, cut-up 3 2 carrots, diced 2 1 onion 1 2 bay leaves 2 1 tsp peppercorns or pepper 5 ml salt to taste

To Microwave: Put all ingredients in a 4-quart (4 L)

casserole. Cover with wax paper or a lid. Cook at P7 20 minutes and at P3 2 - 3 hours, (more liquid may be added during cooking if required) or until chicken is tender. Remove bay leaves, peppercorns and onion before serving. Cut chicken off bone and return to broth.

Makes: 10 cups (2.5 L)

Variations: Beef Soup: Substitute beef bones and stewing beef

for chicken and cook at least 3 hours.

CREAM OF BROCCOLI SOUP

6 tbsp butter or margarine 90 ml 1 tbsp finely chopped onion 15 ml

⁄3 cup flour 80 ml 2 cups milk 500 ml 1 cup chicken broth 250 ml

⁄4 tsp salt 3 ml dash pepper dash nutmeg, optional 10 oz package frozen chopped 300 g broccoli, defrosted

To Microwave: Combine butter and onion in a

2-quart (2 L) casserole. Cook at P7 1

⁄2 - 2 minutes,

blend in flour. Gradually add milk, broth, salt, pepper and nutmeg, stir until smooth. Cook at P4 7 - 9 minutes, or until soup is slightly thickened, stir occasionally. Add broccoli and purée in food processor or blender. Return to casserole. Cook at P4 3 - 4 minutes, stir once.

Makes: 4 servings

Variations: Cream of Mushroom Soup: follow above

procedure. Substitute 1 cup (250 ml) sliced,cooked mushrooms for broccoli.

Cream of Spinach or Asparagus Soup: follow above procedure. Substitute 1 package 10 oz (300 g) frozen spinach or asparagus, for broccoli.

Cream of Chicken Soup: follow above procedure. With butter and onion, cook

⁄4 lb (125 g) chicken

meat, diced, 2

⁄2 - 3 minutes, stir once. Use 2 cups (500 ml) of chicken broth and 1 cup (250 ml) milk, omit broccoli.

POTATO SOUP

2 potatoes, peeled 2 and diced 2 green onions, sliced 2 1 cup chicken stock 250 ml

⁄2 tsp salt 2 ml

⁄4 tsp pepper 1 ml 2 tbsp chopped parsley 30 ml 1 cup milk 250 ml

Combine potatoes, onions, chicken stock, salt and pepper in a 2-quart (2 L) casserole. Cover with wax paper.

To Cook by Sensor Cooking: Press Sensor Cook Button once, then Start.

To Microwave: Cook at P7 3 minutes, then at P4 10 - 12 minutes, or until potatoes are tender.

To Complete: Purée potato mixture in batches. Stir in parsley and milk, heat at P6 2 minutes, or until hot.

Makes: 4 servings

Variations:

s#OOKWITHCHOPPEDLEEKSINSTEADOFONIONS s3ERVEWITH

⁄4 cup (60 ml) grated Blue or Cheddar

cheese.

s3ERVEWITHDICEDCOOKEDCHICKENHAMORBACON

PUMPKIN SOUP

4 cups cubed pumpkin or 1 L squash 4 cups chicken broth, divided 1 L

⁄2 cup chopped potato 125 ml 1 leek, sliced 1 1 small onion, minced 1 2

tbsp chopped parsley 30 ml

1 tsp salt 5 ml

⁄2 tsp nutmeg 2 ml 1 cup milk, optional 250 ml

To Microwave: Combine all ingredients and

1 cup (250 ml) broth in a 2-quart (2 L) casserole. Cover and cook at P7 10 - 15 minutes, or until potatoes are soft. Purée the mixture in batches. Return to a dish with remaining chicken broth and heat at P7 10 - 12 minutes, or until hot. Add milk if desired.

Makes: 8 cups (2 L)

- 12 -

SCRAMBLED EGGS

For each egg, add 1 tbsp (15 ml) milk, water or tomato juice and a dash of salt. Beat eggs. Pour into a greased bowl. Cook eggs according to the chart. Stir two or three times during cooking.

EGGS

COUNTRY BREAKFAST

2 medium potatoes 2

⁄4 cup butter or margarine 60 ml

⁄4 cup chopped green pepper 60 ml

⁄4 cup chopped onion 60 ml

4 eggs 4

⁄2 cup milk 125 ml

⁄2 tsp salt 2 ml

⁄8 tsp pepper 0.5 ml 2 slices processed 2 cheese, halved, optional

To Microwave: Cook potatoes according to

directions on page 32. Let stand 5 minutes; peel and slice. Meanwhile, in an 8" (20 cm) round dish, combine butter, green pepper and onion. Cook at P7 3 - 4 minutes, or until vegetables are tender; add sliced potatoes. Beat eggs, milk, salt and pepper together; stir into potatoes mixture. Cook, covered with plastic wrap, at P4 5 - 6 minutes, or until eggs are set; stir twice. Top with cheese. Let stand, covered, 5 minutes before serving.

Makes: 4 servings

BASIC OMELETTE

1 tbsp butter or margarine 15 ml 2 eggs 2 2 tbsp milk 30 ml

⁄8 tsp salt 0.5 ml

dash pepper

To Microwave: Heat butter in a 9" (23 cm) pie plate,

at P7 30 seconds, or until melted, turn plate to coat bottom with butter. Meanwhile, beat remaining ingredients together; Pour into pie plate. Cook, covered loosely, but completely with plastic wrap or a lid, at P4 2

⁄4 - 31⁄4 minutes, or until omelette is almost set; stir after 1 minute. Let stand, covered, 2

⁄2 minutes. With a spatula, loosen edges of

omelette from plate; fold into thirds to serve. Makes: 1 serving

Variations: Cheese omelette: before folding, sprinkle

⁄4 cup

(60 ml) of shredded cheese down center of omelette. Ham omelette: before folding, sprinkle

⁄4 cup (60 ml) of finely chopped cooked ham down

center of omelette. Herb omelette: blend in

⁄8 tsp (0.5 ml) of basil,

thyme or crushed rosemary with eggs and milk. Jelly omelette: before folding, spoon

⁄4 cup

(60 ml) of jelly down center of omelette.

- 13 -

MEATS

DIRECTIONS FOR COOKING MEAT BY MICROWAVE

For best results, select roasts that are uniform in shape. Boneless roasts are cooked more evenly.

Season as desired, but salt after cooking. Flavor and color enhancers are best applied before cooking. These may be soy sauce, barbecue sauce, pastes of herbs, oils and mustard, Kitchen Bouquet thinned with butter or margarine, and seasoned crumb coatings.

Tender roasts should be shielded at the ends with small pieces of aluminum foil. Narrow parts, where the bone and meat taper, should also be shielded. Press the foil against the meat or secure with a wooden tooth pick. Foil should not be allowed to come close to the oven walls. Shielding should be done at the beginning of the cooking time and removed halfway through the cooking; however it may be added halfway through.

Place the roast on a microwave-safe rack set in a cooking dish, so that meat will not sit in the juices.

Place beef roasts fat-side down and other roasts fatside up. Turn the beef over halfway through the cooking time.

Beef and lamb roasts may be covered with wax paper to hold the heat and prevent spattering. Pork, ham and veal roasts will benefit from covering loosely, but completely, with plastic wrap.

Hams should be skinned about 20 minutes before the end of the cooking time. Score fat in a decorative pattern and glaze, if desired, and recover with the plastic wrap.

Drain juices occasionally and reserve for gravy. Let stand, tented with a piece of foil, 10 - 15 minutes

to make carving easier and complete cooking. Internal temperature will rise 5 - 15˚F (3 - 8˚C) on standing.

Pot Roasts should be placed in a deep casserole along with 1

⁄2 cups (375 ml) liquid such as broth, tomato juice, wine or water and seasonings. Add vegetables, if desired. Cover and cook as recommended. Let stand 10 minutes.

Final temperatures may be checked using an instant read thermometer. DO NOT use a conventional meat thermometer on the microwave mode.

Meat Roasting Chart for Microwave Cooking

Meat Power

Approximate Cooking Time Approximate

Temperature

after Cooking

minute/lb minute/kg

Beef 2

⁄2 - 4 lb (1.25 - 2 kg) Beef Roast Rare

9 - 13 19 - 26 120˚F (50˚C)

Medium

14 - 16 26 - 33 130˚F (55˚C)

Well

17 - 19 32 - 39 160˚F (70˚C) Pot Roast Chuck, Rump

40 - 45 80 - 90 –––––– Pork 2

⁄2 - 4 lb (1.25 - 2 kg) Roast Bone-in

24 - 27 48 - 55 170˚F (80˚C)

Boneless

19 - 21 38 - 42 170˚F (80˚C) Ham (fully cooked), canned 3 - 5 lb (1.5 - 2.5 kg)

10 - 12 20 - 25 140˚F (60˚C) Shank [up to 8 lb (4 kg)]

12 - 16 24 - 33 140˚F (60˚C) Lamb 2

⁄2 - 4 lb (1.25 - 2 kg) Boneless Medium

11 - 13 22 - 26 140˚F (60˚C)

Well

13 - 15 27 - 34 160˚F (70˚C) Bone-in Medium

14 - 18 29 - 39 140˚F (60˚C) Well

18 - 20 36 - 40 160˚F (70˚C) Veal 2

⁄2 - 4 lb (1.25 - 2 kg)

Medium

10 - 13 20 - 26 150˚F (65˚C) Well

12 - 15 24 - 31 160˚F (70˚C)

- 14 -

MEATS

DIRECTIONS FOR ROASTING MEAT ON COMBINATION

Choose tender and moderately tender cuts for dry roasting and less-tender cuts for pot roasting. Season as desired, but salt after cooking. Tie on bay leaves and make slits to insert slivers of garlic for flavor, if desired. Parchment paper may be used as a cover.

Beef, Veal, Pork and Lamb roasts should be placed fat-side down on a microwaveable, heat-safe roasting rack set in a shallow dish. Shield the cut edges, narrow ends and bony areas with small pieces of aluminum foil for half of the roasting time. Basting may be done near the end of the roasting time. Turn roasts fat-side up after half the cooking time.

Ham with skin, should be placed in a dish, with a narrow strip of aluminum foil around cut edge. After 60 minutes of cooking, remove skin and excess fat. Turn, shield cut edge and continue cooking. Glaze during the last 30 minutes of cooking. Canned and ready-cooked hams may be shielded as described and glazed during the last 10 minutes of cooking.

Pot roast should be placed in a microwaveable heat-safe casserole along with vegetables, seasonings and liquid. Cover with a lid. Use for less-

tender cuts of beef, veal or lamb. Turn roast. Place the dish on the Ceramic Tray.

To Cook by Time: Multiply the weight of the meat by the time recommended in the chart, using the recommended combination setting.

To Cook by Convection Cooking: Press the Auto Convection Button three times for Beef-Medium. For

pork press the Auto Convection Button four times, then enter the weight.

After cooking, let stand tented with foil, 10 - 15 minutes to complete cooking and make carving easier. During stand time, check the internal temperature of the roast using a microwave or conventional thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. If the temperatures are lower than desired, return the roast to the oven and cook for a few more minutes at the recommended Combination Setting. DO NOT use a Microwave or Conventional

meat thermometer in the oven when cooking on Combination.

Meat Roasting Chart for Combination Cooking

Item

Combination Cooking Time

Final Internal

Temperature

Combination

Setting

minute/lb minute/kg

Beef 2

⁄2 - 4 lb (1.25 - 2 kg) Rib Rare 2 12 - 15 24 - 30 120˚F (50˚C) Medium 2 15 - 18 30 - 36 130˚F (55˚C) Well 1 24 - 28 45 - 46 160˚F (70˚C) Boneless Rib, top Sirloin Rare 2 14

⁄2 - 17 29 - 35 120˚F (50˚C)

Medium 2 17

⁄2 - 19 36 - 42 130˚F (55˚C) Well 1 24 - 26 48 - 52 160˚F (70˚C) Tenderloin Rare 4 10 - 12 20 - 25 120˚F (50˚C) Medium 4 13 - 14 26 - 29 130˚F (55˚C) Pot Roast 2 2 - 2

⁄2 hours total –––––––

Pork 2

⁄2 - 4 lb (1.25 - 2 kg) Bone-in or Boneless 3 19 - 22 38 - 45 170˚F (80˚C) Ham (Ready-cooked) 1 18 - 21 36 - 43 ––––––– Chops 2

3 3

14 - 16 minutes total 18 - 26 minutes total

170˚F (80˚C) 170˚F (80˚C)

Veal 2

⁄2 - 4 lb (1.25 - 2 kg) 1 20 - 23 41 - 47 160˚F (70˚C)

Lamb 2

⁄2 - 4 lb (1.25 - 2 kg) Bone-in Medium 2 15 - 18 30 - 36 140˚F (60˚C) Well 1 19 - 21 38 - 42 160˚F (70˚C) Boneless Medium 2 15 - 18 30 - 36 140˚F (60˚C) Well 1 19 - 21 38 - 42 160˚F (70˚C)

+ 34 hidden pages