Panasonic NN-CS894SQPQ User Manual

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Operating Instructions and Cook Book

Steam Convection Microwave Oven

Household Use Only

Model No.

Please read these instructions carefully before using this product, and save this manual for future use.

NN-CS894S

We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please read these instructions carefully and completely, and keep them for further reference.

If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently simmered without the concern of boil over.

After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby develop a ﬁ rm understanding of your new oven. This book includes recipes from starters to desserts. After trying our recipes be sure to adapt your favourite recipes to microwave methods.

Start experimenting now, and enjoy the ﬁ rst class results you will achieve by using your new microwave oven.

Panasonic Australia Pty Ltd 1 Innovation Road Macquarie Park NSW 2113

The serial number of this product may be found on the back side of the oven. You should note the model number and serial number of this oven in the space provided and retain this book as a permanent record of your purchase for future reference.

MODEL NUMBER _______________________

SERIAL NUMBER _______________________

DATE OF PURCHASE ____________________

Table of Contents

Before Operation

Important Safety Instructions .......................................................................................................2-3

Installation and General Instructions ...........................................................................................3-4

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

Cookware and Utensils Guide .....................................................................................................5-6

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

Feature Diagram .........................................................................................................................8-9

Control Panel ................................................................................................................................10

Display Window ............................................................................................................................ 11

Slider Bar Features ......................................................................................................................11

INGREDIENT CONVERSION CHART .........................................................................................43

Operation and Hints

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

Operation Guide in the Display Window .......................................................................................12

To Set Clock .................................................................................................................................13

To Use Child Safety Lock .............................................................................................................13

Cooking Modes ............................................................................................................................14

To Cook/Reheat/Defrost on Micro Power by Time Setting ......................................................15-16

To Defrosting ................................................................................................................................16

Defrosting Tips and Techniques ...................................................................................................17

To Cook on Grill by Time Setting ..................................................................................................18

To Cook on Crispy grill by Time Setting ........................................................................................19

To Cook on Convection by Time Setting .................................................................................20-22

To Cook on Steam by Time Setting ..............................................................................................23

To Cook Combine with Steam by time Setting ........................................................................24-26

Steam Shot Setting ......................................................................................................................27

Guidelines for Steam Setting ........................................................................................................27

3-Stages Setting ...........................................................................................................................28

To cook using the Recipe Store ....................................................................................................29

To Cook Food Using Sensor Reheat/Cook .............................................................................30-31

To Cook Food Using Steam Cook ...........................................................................................32-34

To Cook Food Using Auto Cook ..............................................................................................35-40

Cleaning Setting ......................................................................................................................41-43

To Use Timer ................................................................................................................................44

Quick Guide to Operation ........................................................................................................51-54

Maintenance

Care of your Microwave Oven .................................................................................................45-46

Before Requesting Service ......................................................................................................47-48

Technical Speciﬁ cations ...............................................................................................................48

Panasonic Warranty ................................................................................................................49-50

Cooking Guide

Microwave Recipe Techniques ................................................................................................55-57

Breakfast Basics ......................................................................................................................58-60

Soups, Snacks and Starters ....................................................................................................61-69

Fish and Shellﬁ sh ....................................................................................................................70-77

Poultry .....................................................................................................................................78-86

Main Fare Meats .....................................................................................................................87-97

Vegetable Varieties ................................................................................................................98-105

Rice, Pasta and Cereal .......................................................................................................106-110

Cakes, Slices and Biscuits .................................................................................................. 111-117

Desserts and Pastries .........................................................................................................118-124

Micro - Made Extras ............................................................................................................125-128

– 1 –

Important Safety Instructions

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Precautions to be taken when using Microwave Ovens for Heating foodstuffs

INSPECTION FOR DAMAGE.

should only be used if an inspection con¿ rms all of the following conditions:

1. The grille is not damaged or broken.

2. The door ¿ ts squarely and securely and opens

and closes smoothly.

3. The door hinges are in good condition.

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

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

PRECAUTIONS.

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

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

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

3. Never place saucepans, unopened cans or other heavy metal objects in the oven.

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

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

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

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

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

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

10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

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

12. It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy.

13. The surfaces are liable to get hot during use.

Microwave radiation from

A microwave oven

Practical Hints:

1. For initial use of GRILL, CONVECTION, and CRISPY GRILL, if you see white smoke arise, it is not malfunction.

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

3. The oven has two grill heaters situated in the top of the oven and a convection heater situated in the back of the oven. After using the CONVECTION, and CRISPY GRILL oven will be very hot.

4. The accessible parts may become hot when GRILL, CONVECTION and CRISPY GRILL is in use. Children should be kept away.

CONVECTION, and CRISPY GRILL

GRILL,

functions, the

Important Instructions

WARNING—To reduce the risk of burns, electric shock, ¿ re, injury to persons or excessive microwave energy:

1. Read all instructions before using the microwave oven.

2. Some products such as whole eggs and sealed containers - (for example, closed glass jars

sealed baby bottles with teat

and should not be heated in the microwave oven.

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

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

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

6. Do not store or use this appliance outdoors.

7. Do not immerse cord or plug in water.

8. Keep cord away from heated surfaces.

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

10. To reduce the risk of ¿ re in the oven cavity:

(a) Do not overcook food. Carefully attend

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

(b) Heating therapeutic wheat bags is not

recommended. If heating, do not leave unattended and follow manufacturers’ instructions carefully.

placing bag in oven.

(d) If materials inside the oven should ignite,

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

(e) Never leave microwave unattended while

cooking or reheating.

11. Do not remove outer panel from oven.

12. Appliances are not intended to be operated by means of an external timer or separate remotecontrol system.

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

– 2 –

) - may explode

and

Important Safety Instructions

Circuits

Your microwave ovens should be operated on a separate circuit from other appliances. The voltage used must be the same as speci¿ ed on this microwave oven. Failure to do this may cause the power board fuse to blow, and/or food to cook slower. Do not insert higher value fuse in the power board.

Earthing Instructions

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

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

(This statement applicable only to New Zealand.)

We certify that this microwave oven has been inspected and complies with the safety requirements of government notice 466 of March 1981, and complies with the Radio Regulation of government notice 587 of March 1986.

(This statement applicable only to South Africa)

WARNING

a) The door seals and door seal areas should

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

b) It is dangerous for anyone other than a service

technician trained by the manufacturer to perform repair service.

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

it must be replaced by a quali¿ ed service technician with the special cord available only from the manufacturer.

d) Before use, the user should check that whether

the utensils are suitable for use in microwave ovens.

e) Liquids or other foods must not be heated

in sealed containers since they are liable to explode, at the same time it should avoid the boiling liquids splash.

f) Only allow children to use the oven without

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

g) When the appliance is operated in the GRILL,

CONVECTION and CRISPY GRILL modes, children should only use the oven under adult supervision due to the temperatures generated.

Installation and General Instructions

General Use

1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reÀ ect continuously throughout the oven if no food or water is present to absorb energy. This can lead to damage to the microwave oven including arcing within the oven cavity.

2. If smoke is observed, touch the key and leave door closed in order to stiÀ e any À ames. Disconnect the power cord, and/or shut off power at the fuse or circuit breaker panel.

3. The microwave oven is intended for heating food and beverages. Drying of food or clothing and heating of warming pads, slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or ¿ re.

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

STOP/RESET

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

6. Do not hit or strike the Control Panel. Damage to controls may occur.

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

8. Do not store À ammable materials next to, on top of, or in the oven. It could be a ¿ re hazard.

9. Do not cook food directly on ceramic plate unless indicated in recipes. (Food should be placed in a suitable cooking utensil.)

DO NOT

10. non-food products. with any product that is labelled as containing corrosive chemicals.

chemicals in this oven may cause microwave radiation leaks.

use this oven to heat chemicals or other

DO NOT

The heating of corrosive

clean this oven

– 3 –

Installation and General Instructions

(continued)

11. If the base of the oven is hot, allow to cool before cleaning or placing in water.

12. When using the CRISPY GRILL mode, never place any aluminum or metal container directly on the grill tray. Always insert a heat-proof, glass plate or dish between the and the aluminum container. This will prevent sparking that may damage the oven.

13. It is recommended not to use the metal tray when cooking in the MICROWAVE mode only.

14. During cooking, some steam will condense inside and/or on the oven door. This is normal and safe. Steam will disappear after the oven cools down.

15. Do not leave the microwave unattended while reheating or cooking food in disposable containers made of plastic, paper or other combustible materials, as these types of containers can ignite if overheated.

Placement of Oven

1. The oven must be placed on a À at, stable surface, more than 85 cm above the À oor. For correct operation, the oven must have suf¿ cient air À ow.

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

a. Do not block air vents. If they are blocked

b. Do not place oven near a hot or damp surface

c. Do not operate oven when room humidity is

2. This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, of¿ ces and other working environments; farm house; by clients in hotels, motels and other residential environments; bed and breakfast type environments.

3. The appliance is freestanding type and shall not be placed in a cabinet.

Allow 15 cm of space on the top of

during operation, the oven may be overheated and damaged. When using any cloth over the oven, the air intake and exhaust should not be blocked. Do not place a cloth on top of the unit during GRILLING/CRISPY GRILL/ CONVECTION/ cooking as the top of the microwave gets very hot. Also allow suf¿ cient space on back and both sides of the oven.

such as a gas stove, electric range or sink etc.

too high.

Food

1. Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume.

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

3. Do not boil eggs in their shell and whole hardboiled eggs (unless otherwise stated in Cooking Guide section). Pressure will build up and the eggs will explode.

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

5. When heating liquids, e.g. soup, sauces and beverages, in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. This could result in a sudden boil over of hot liquid. To prevent this possibility the following steps should be taken:

a) Avoid using straight-sided containers with

narrow necks. b) Do not overheat. c) Stir the liquid before placing the container in

the oven and halfway through cooking time. d) After heating, allow to stand in the oven for

a short time, stirring again before carefully

removing the container.

DO NOT USE A CONVENTIONAL MEAT

THERMOMETER IN THE MICROWAVE OVEN. To check the degree of cooking of roasts and poultry use a MICROWAVE THERMOMETER.

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

COOKING TIMES given in the Cooking Guide

section are APPROXIMATE.

affect cooking time are preferred degree of moisture content, starting temperature, altitude, volume, size, shape of food and utensils used. As you become familiar with the oven, you will be able to adjust for these factors.

8. It is better to

OVERCOOK foods.

can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times recommended.

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

10. When heating food in plastic or paper containers, check the oven frequently due to the possibility of ignition.

11. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption, in order to avoid burns.

UNDERCOOK RATHER THAN

If food is undercooked, it

Factors that may

– 4 –

Microwaves and How They Work

Microwaves are a form of high frequency radio waves similar to those used by a radio, including AM, FM and CB. They are similar to a television where the radio waves are converted to a picture on the screen. However, microwaves are much shorter than radio waves; approximately twelve centimetres wave length. Electricity is converted into microwave energy by the magnetron tube (which is the heart of the microwave oven). From the magnetron tube, microwave energy is transmitted to the oven cavity. The microwaves are converted to heat in the food. The microwaves enter from the outside of the food and travel through the food losing half of their power every two to three centimetres. Continued cooking to the centre occurs by conduction. Although pacemakers used to be affected by microwaves (as well as by other radio waves), they are now shielded and are not bothered by these interferences. This allows people with pacemakers to sit calmly by their radio or television and cook with microwave ovens. When microwaves come in contact with a substance, any one or CRISPY GRILL of three things may occur. They can be:

1. REFLECTED

2. TRANSMITTED

3. ABSORBED

ReÀ ection:

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

Transmission:

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

Absorption:

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

Cookware and Utensils Guide

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

How to Test a Container for Safe Microwave Oven Use

TO TEST A CONTAINER FOR SAFE MICROWAVE OVEN USE:

water and place it in the microwave oven alongside the empty container to be tested;

minute at High

ovensafe (transparent to microwave energy), the container should remain comfortably cool, the water in glass measure 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.

Fill a 1-cup glass measure with cool

heat one (1)

. If the container is microwave

Paper Products and Freezer Wrap

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

Glass, Ceramic and China

Heat-Resistant glass cookware

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

Dinnerware

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

Several types of glassware and dinnerware

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

can be used for microwave heating.

is invaluable in

are

– 5 –

Cookware and Utensils Guide

Plastic

Plastic dishes, cups and some freezer containers

should be used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and may scorch. The majority of plastic dishes, even those designed for use in the microwave oven, are not suitable for cooking foods with high fat or sugar content, or for lengthy cooking times. Most microwave plastic dishes should not be used for longer than 3 to 5 minutes

High

on for extended cooking, may be used successfully for defrosting or for use on lower power levels.

Cooking Bags

freezing, or conventional heating are microwave safe. Prepare bags according to manufacturer’s directions. When cooking by microwave, DO NOT use wire twist-ties to close bag. They can act as an antenna and cause arcing (sparks). DO NOT COOK IN PLASTIC FOOD STORAGE BAGS.

Plastic Wrap

to cover dishes in most recipes. Over an extended heating time, some dis¿ guration of the wrap may occur. When removing plastic wrap “covers”, as well as any glass lid, be careful to remove it away from you to avoid steam burns. Loosen plastic but let dish stand, covered.

power. These dishes, although not suitable

designed to withstand boiling,

such as GLAD WRAP® can be used

Metal

Metal cookware or utensils, or those with metallic trim, should NOT be used in the microwave. Since microwave energy is reÀ ected by metal, foods in metal containers will not cook evenly. There is also a possibility of “arcing”. Although metal utensils should be avoided in microwave cooking, some metal can be helpful when used correctly. Aluminum foil can be used safely, if certain guidelines are followed, to prevent overcooking. Small pieces of foil are used to shield areas such as chicken wings, tips of roasts, or other thin parts that cook before the rest of the recipe is ¿ nished. Make sure foil is attached securely and doesn’t touch sides of oven, otherwise arcing may occur. Foil lined containers, either cardboard or plastic, should NOT be used in the microwave oven as arcing could occur.

Metal twist-ties, either paper or plastic coated, should NOT be used in the microwave oven. Frozen dinner trays can be used in the microwave, if the container is no deeper than 2 cm and is ¿ lled with food. Metal skewers can not be used in microwave ovens as arcing may occur. Wooden skewers are readily available and give the same result.

Shells:

Scalloped baking shells are best used during

reheating and for short periods of cooking time only.

Jars and Bottles

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

Thermometers

ovens. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven.

are available for use in microwave

Straw, Wicker and Wood

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

– 6 –

Cookware and Utensil Chart

Metal tray

Microwave Grill Convection

Crispy

Grill

Steam

no yes yes no no no yes

300 W +

Steam

Steam plus

(oven accessories)

Glass shelf

yes yes yes no yes yes yes

(oven accessories)

Plastic trivet

no no no no yes yes no

(oven accessories)

Grill tray

no yes yes yes yes yes*

yes

(oven accessories)

Aluminium foil

for shielding

yes yes no no no no

Ceramic Plate yes yes yes no yes yes yes

Browning Dish yes no no no yes yes no

Brown paper bags no no no no no no no

Dinnerware

oven/microwave safe non-oven/microwave safe

Disposable

paperboard containers yes*

yes yes

yes

no yes*

no no

no no no no

yes

Glassware

oven glassware & ceramic non-heat resistant

yes

no no

yes

Metal cookware no yes yes no no no no

Wire rack no yes yes no no no no

Metal twist-ties no yes yes no no no no

Oven cooking bag yes no yes*

no yes yes yes

Paper towels and napkins yes no no no no no no

Plastic defrosting rack yes no no no yes yes yes

Plastic dishes

microwave safe non microwave safe

Microwave safe plastic wrap

yes

no no

yes

no no

yes no no no not required not required not required

Straw, wicker, wood yes no no no yes yes yes

Thermometers

microwave safe conventional

yes

no no

Waxed paper yes no no no not required not required not required

Silicon bakeware yes*

no yes*

yes*

*1 Check manufacturers’ recommendation, must withstand heat or follow the recipe instructions.

– 7 –

Feature Diagram

Flat Table

If the À at table is hot, allow cooling down before cleaning Do not directly place the food on the À at table. Place it on a container or container rack special for the microwave oven.

Grill Elements

Steam outlet

Shelf Positions

Power Supply Plug

Power Supply Cord

Door Hinge

Never put the ¿ nger in.

NOTE:

This illustration is for reference only.

Glass shelf

The glass shelf can be used in any of

the shelf positions for cooking on any mode, except CRISPY GRILL mode. If the glass shelf is hot, let it cool before

cleaning or placing in cold water, as this could crack or shatter the accessory. The maximum weight that can be

placed on the glass shelf is 4 kg (this includes total weight of food and dish).

Convection Heater

Pull Door Handle

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

Grill tray

Do not place it on the oven window. Otherwise, the

oven window may be damaged. Place it on the shelves when using.

When cooking food, place it in the middle of wavy

range of the grill tray, avoiding letting the food into the groove around, so that food can’t be completely baked.

LED Lights

Oven Window

Caution Label

Door Safety Lock System

Caution Label

Start

key is touched.

Door Safety Lock System

Metal tray

The metal tray is for cooking on GRILL,

CONVECTION and STEAM PLUS mode. Do not use on other modes. For 2 level CONVECTION cooking, the

grill tray can be used as the upper level and the metal tray can be used as the lower level. The maximum weight that can be

placed on the metal tray is 4 kg (this includes total weight of food and dish).

Plastic trivet

The plastic trivet is placed inside the glass shelf to

cook on STEAM or 300 W + STEAM mode. Food can be placed directly on the plastic trivet. Do not use the plastic trivet for other modes.

The plastic trivet is dishwasher safe.

– 8 –

Feature Diagram

Re-position the drip tray by clicking back onto the legs.

Drip Tray

Before using the oven, the drip tray must be ¿ tted as it collects excess water during cooking. The drip

tray should be removed and cleaned on a regular basis. Connect the drip tray to the plastic feet, as shown in the diagram, before using the oven.

Clean and wipe dry after use.

After cleaning, re-connect the drip tray to the plastic feet.

Fit the drip tray by holding with both hands and clicking onto the front legs of the oven.

To remove the drip tray, hold with both hands and gently ease forward. Wash in warm soapy water.

Re-position the drip tray by clicking back onto the legs. DO NOT USE A DISHWASHER TO CLEAN THE DRIP TRAY.

(continued)

Water tank

Carefully remove the water tank from the oven. Remove the lid and ¿ ll with tap water (do not use mineral water). Replace the lid and position back in the oven. Ensure the lid is closed tightly and securely positioned, otherwise leakage may occur. It is recommended to clean the water tank in warm water once a week. See page 46 for reference.

Control Panel

Oven Light:

Oven Light will turn on during cooking and also when door is opened.

NOTE:

The above illustration is for reference only.

Air Vents Exhaust

(Do not remove)

Caution Label

Rear ViewFront View

Identi¿ cation Label

The model number and serial number are displayed here.

– 9 –

Control Panel

Display Window

(pg.11)

Slider Bar (more/less)

(pg.11, 30)

ECONAVI lamp

Steam key (pg.23)

Convection key

(pg.20-22)

Grill key (pg.18)

Sensor Cook key

(pg.30)

Steam Cook key

(pg.32)

Turbo Defrost key

(pg.16)

Stop/Reset key

Before cooking:

clears all your instructions.

During cooking:

temporarily stops the cooking

process. Another tap cancels

all your instructions and colon

or time of day appears in the

One touch

display window.

Timer/Clock key (pg.13, 44)

Micro Power key (pg.15, 24)

Steam Plus key (pg.25-26)

Crispy Grill key (pg.19)

Auto Cook key (pg.35-36)

Set key

Start key

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

Stop/Reset

during oven operation, key must be touched again to restart oven.

key is touched once

Start

Beep Sound

When key is touched correctly, a beep sound will be heard. If a key is touched and no beep is heard, the unit does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end of any complete programme, the oven will beep ¿ ve times.

NOTE:

If an operation is set and

operation. The display will revert back to clock or colon mode. The oven will enter stand-by mode after the last operation has completed. When in stand-by mode, the

brightness of the display will be reduced. When in stand-by mode, it is necessary to open and close the oven door before operating the oven.

Start

key is not touched, after 6 minutes, the oven will automatically cancel the

– 10 –

Display Window

To help you operate the oven, the following numbers/symbols will appear in the display window.

Number (Time/Menu/

Weight/Temp.)

Child Safety

Lock Setting

3-Stage Display

Set Display

Metal tray Display

Glass Shelf Display

Plastic trivet Display

Steam Feature

Slider Bar Features

Temperature Display

Weight Display

Time Display (Minute/Second)

Defrost Feature

System cleaning

Start Feature

Grill tray Display

More/Less Display

Micro power Feature

Grill Feature

Convection Feature Accessory Placement

Select the time or weight by tapping “+”/“-” or swipe the slider bar. The time/weight appears in the display window.

TIME SETTING

To set cooking time or clock.

POWER LEVEL/TEMPERATURE SETTING

To set power level or temperature.

WEIGHT SETTING

To set weight of food for turbo defrost, auto menu and steam menu.

MENU SETTING

To set sensor menu, auto menu and steam meun.

MORE/LESS SETTING

To set more/less for sensor menu.

NOTE:

The maximum programmable time using slider bar is up to 9 hours.

– 11 –

Let’s Start To Use Your Oven!

Plug in.

Plug into a properly earthed electrical outlet. “WELCOME TO PANASONIC MICROWAVE OVEN COOKING” appears in the display window. (This will immediately cease when any key is accepted.)

Open Door.

Open the door and place container with food on À at table in the oven. Then close the door.

Touch once.

Touch to select “Micro Power”.

Select Micro Power Level.

Tap “+”/“-” or swipe the slider bar until the desired power appears in the display window. (see page 15 for Micro Power chart)

Touch .

Touch the Set key to verify your selected power level.

Set Time.

Tap “+”/“-” or swipe the slider bar until the desired time appears in the display window.

Verify your selection(s) in the display window.

Touch .

Cooking will start. The time in display window will count down.

Operation Guide in the Display Window

To assist you in programming your oven, the following operation will appear in the display window. When you become familiar with your oven, the Operation Guide can be turned off.

To turn off:

Colon or time of day appears in the display window.

Tap Timer/Clock four times.

Display window

To turn on:

Tap Timer/Clock four times.

Colon or time of day appears in the display window.

Display window

– 12 –

To Set Clock

You can use the oven without setting the clock.

Tap twice.

“SET TIME” appears in the display window. The colon and “+”/“-” starts to blink.

Enter time.

Enter the time by tapping “+”/“-” or swipe the slider bar.

Clock is a 12 hour display. There isn’t a.m. or p.m. setting.

Touch once.

Time of day is entered and locked into display window.

NOTES:

1. Oven will not operate while colon is still blinking.

2. One tap of the “+”/“-” will increase or decrease the time by 1 minute. Holding “+”/“-” will rapidly increase or decrease the time.

3. To reset time of day, repeat step 1 to 3.

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

5. This is a 12 hour clock.

To Use Child Safety Lock

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

To set

Colon or time of day is displayed. Tap 3 times. display window.

To cancel

display window.

NOTE:

To set or cancel child safety lock,

Tap 3 times.

Start

key or

Stop/Reset

key must be tap 3 times within 10 seconds.

Colon or time of day is displayed.

– 13 –

Cooking Modes

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

Cooking modes Uses

MICROWAVE

GRILL

CONVECTION

Defrosting



Reheating



Melting: butter, chocolate, cheese.



Cooking ¿ sh, vegetables, fruits, eggs.



Preparing: stewed fruits, jam, sauces,



custards, choux, pastry, caramel, meat, ¿ sh. Baking cakes without colour.



No Preheating

Grilling of meat or ¿ sh.



Toast grilling.



Colouring of gratin dishes or meringue pies.



No Preheating

Baking of small pastry items with short



cooking times: puff, pastry, cookies, choux, short pastry, roll cakes. Special baking: soufÀ es, meringues, vol-



au-vent, small loaves of bread or brioches, sponge cake, meat pie, etc. Baking of quiches, pizzas and tarts.



Recommended

accessories

Use your own

dishes, plates or

bowls, directly on

the base of the

oven.

Metal tray.

Metal tray, glass

shelf and grill tray.

Containers

Microwaveable,

no metal.

Heatproof,

metal tin can

be used.

Heatproof,

metal tin can

be used.

STEAM

CRISPY GRILL

300 W + STEAM

STEAM + PLUS

Preheating advised

Cooking ¿ sh, vegetables, chicken, rice, and



potatoes.

No Preheating

Roasting chicken wings, seafood, fried



foods, meat skewers, frozen potato fries, pizza etc.

No Preheating

Cooking ¿ sh, vegetables, chicken, rice, and



potatoes.

No Preheating

Baking cakes



Pastry tarts



SoufÀ es



Preheating advised

Plastic trivet and

glass shelf.

Grill tray.

Plastic trivet and

glass shelf.

Metal tray or glass

shelf.

Microwaveable.

Microwaveable

& heatproof.

Microwaveable.

Heatproof,

metal tin can

be used.

– 14 –

To Cook/Reheat/Defrost on

This feature allows you to set the desired power and time for cooking by yourself.

Touch once.

Touch to select “Micro Power”.

To select Micro Power Level.

Select the Micro Power Level by tap “+”/“-” or swipe the slider bar (see chart below).

Note: When selecting 1000 W on the ¿ rst stage, you can start from step 4.

Touch once.

Touch the Set key to verify your selection Micro Power level.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar.

Micro Power

Time Setting

(1000 W and 300 W + steam: up to 30 minutes, other powers: up to 90 minutes for a single stage)

NOTE:

When cooking time is longer than 60 minutes, the time will appear in hours and minutes. 0 - 3 minute time counts up in 10 seconds. 3 - 8 minute time counts up in 30 seconds. 8 - 30 minute time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.

Touch .

Cooking will start. The time in the display window will count down.

For more than one stage cooking,

Repeat steps 1 to 4 above then touch will beep twice between stages. (For further information, refer to page 28.)

Micro Power:

Micro Power

The microwave energy, used for cooking foods at different speeds. e.g. The lower the micro power setting, the more evenly the food cooks, although it will take a little longer. To select the correct power level for cooking different foods, refer to the chart below.

800 W (Medium-High) Cook ¿sh and seafood, meat, poultry, eggs and cakes.

600 W (Medium) Cook cakes, stew food, and melt butter and chocolate.

440 W (Medium-Low) Cook tough meat, stew soup and soften butter.

300 W + Steam (Micro + Steam) See page 24 for reference.

key gives you a selection of different power levels representing decreasing amounts of

Power Level EXAMPLE OF USE

1000 W (High)

300 W (Defrost) Defrost meat, poultry or seafood.

270 W (Low) Keep food warm and soften ice cream.

Start

. The maximum number of stages for cooking is 3. The oven

Boil water. Cook fresh fruits, vegetables, preserved fruit and candies.

NOTE:

You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.

– 15 –

To Defrosting

Turbo Defrost

This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food.

Touch once.

Touch to select “Turbo Defrost”.

Set weight.

The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended weight is 0.1 kg.

Select the required weight by tap “+”/“-” or swipe the slider bar.

Touch .

Cooking will start. The time in the display window will count down.

Note:

The oven will beep during the total defrosting time. This indicates that food should be turned, broken apart or removed. After attending to food, close door and touch

Start

to resume defrosting.

Defrost on Micro Power by Time Setting

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

Touch once.

Touch to select “Micro Power”.

To select 300 W.

Select 300 W by tap “+”/“-” or swipe the slider bar. “ ” appears in the display window.

Touch once.

Touch the Set key to verify your selection Micro Power level.

To select the defrosting time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 90 minutes)

300 W

and time.

Touch .

Defrosting will start. The time in the display window will count down.

– 16 –

Defrosting Tips and Techniques

Preparation for Freezing:

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

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

3. REMOVE ALL AIR and seal securely.

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

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

Defrosting Technique:

1. Remove from wrapper and set on a defrosting rack in a dish on À at table.

2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, ¿ sh and shell¿ sh. Break apart stewing meat, chicken pieces and minced meat. Separate chops and hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.

3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.

4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to complete defrosting.

Defrosting Chart (by setting Micro Power at Defrost):

FOOD APPROX. TIME

(minutes per 500 g)

MEAT

Beef

Minced Beef Roast: Topside

Beef Tenderloin Chuck or Rump

Sirloin, rolled Steak Miscellaneous

Pork/Lamb

Roast Chops Ribs

POULTRY

Chicken

whole pieces ¿ llets

Duck Turkey

6 - 8 7 - 9 7 - 9 6 - 8 7 - 9 6 - 7 6 - 8 6 - 8 5 - 7 5 - 7

7 - 9 6 - 8 6 - 8 6 - 8 7 - 9

INSTRUCTION

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

Turn meat over two to three times during defrosting.

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

Large roasts may still be icy in centre. Let stand.

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

Break apart chicken pieces and remove small pieces such as wings, which may be defrosted before larger pieces.

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

FISH & SHELLFISH

Fish Fillets Whole Fish Crabmeat Lobster Tails Sea Scallops Green Prawns

6 - 8 6 - 8 5 - 7 5 - 7 4 - 6 5 - 7

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

Let stand, 5 to 10 minutes, before cooking.

– 17 –

To Cook on Grill by Time Setting

There are three power levels for grill. When grilling, heat is radiated from two heaters. It is especially suitable for thin slices of meat and seafood as well as bread and meals. Most foods require turning halfway during cooking. When turning food, open oven door and CAREFULLY remove the accessory by holding the accessories ¿ rmly.

Touch once.

Touch to select “Grill”.

To select Grill level.

Select the Grill level by tap “+”/“-” or swipe the slider bar. (see chart below)

Power Level EXAMPLE OF USE

Grill 1 (High) Grill garlic Bread, Toast.

Grill 2 (Medium) Grill seafood.

Grill 3 (Low) Grill slice meat or poultry pieces.

Touch once.

Touch the Set key to verify your selection Grill level.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 90 minutes.)

Touch .

Cooking will start. The time in the display window will count down.

Notes:

Use of Accessory

When grilling foods, please put recommended accessories directly in the shelves.

Shelf Positions

– 18 –

To Cook on Crispy grill by Time Setting

Crispy grill Setting

The crispy grill feature allows the upper and lower surfaces of food to be roasted by means of the particular design of the grill tray only. Food can get golden-brown and crispy effect without turning over. It is suitable for roasting all kinds of meat and seafood.

Touch once.

Touch to select “Crispy grill”. This is only one level for crispy grill.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar (Up to 30 minutes.)

Touch .

Cooking will start. The time in the display window will count down.

Notes:

Use of Accessory

When grilling foods, please put grill tray directly in higher or middle shelf position.

Shelf Positions

Shelf positon Example to use

Slice meat, ¿ sh, poultry pieces (Fried chicken, Wing tip etc.) Reheat Fried foods

Crispy Grill

Higher shelf position

Middle shelf position Gratin, Potato Fries, Spring Rolls, Pizza etc.

– 19 –

To Cook on Convection by Time Setting

The oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan.

Without Preheating:

Touch once.

Touch to select “Convection”.

To select desired temperature. (40 °C, 100 °C ~ 230 °C)

Select temperature by tap “+”/“-” or swipe the slider bar. The oven offer a choice of convection temperatures 40 °C and 100 °C ~ 230 °C in 10 °C increments. For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C. Temperature 40 °C is suitable for proving yeast dough. Temperature from 100 to 230 °C is especially suitable for cooking cake and pizza.

Touch once.

Touch the Set key to verify your desired temperature.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)

Touch .

Cooking will start. The time in the display window will count down.

Notes:

1. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.

2. After touching Start, the selected temperature can be recalled and changed. Touch Convection key once to indicate the temperature in the display window. While the temperature is recalled in the display window, you can change the temperature (except 40 °C) by tapping “+”/“-”.

Use of Accessory

It is possible to cook on one or two levels when using convection cooking. When cooking on one level, please put recommended accessories directly in higher or lower shelf position. When cooking on two levels, please put the metal tray in the lower shelf position and the grill tray in the higher shelf position.

Shelf Positions

– 20 –

To Cook on Convection by Time Setting

For best results always place food in a preheated oven.

(continued)

With Preheating:

Touch once

Touch to select “Convection”.

To select desired temperature. (100 °C~230 °C)

Select temperature by tap “+”/“-” or swipe the slider bar The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments. For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.

Touch once

Touch the Set key to verify your desired temperature.

Touch to preheat

A “P” will appear in the display window. When the oven is preheated the oven will beep 3 times and the “P” will À ash. Then open the door and place the food inside.

To select the cooking time

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)

Touch

Cooking will start. The time in the display window will count down.

Notes:

1. The oven can not preheat to 40 °C.

2. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.

3. After touching Start, the selected temperature can be recalled and changed. Touch Convection key once to indicate the temperature in the display window. While the temperature is recalled in the display window, you can change the temperature (except 40 °C) by tapping “+”/“-”.

4. The oven will maintain the selected preheated temperature for approximately 30 minutes without open the door. If no food has been placed inside the oven or a cooking time set, then it will beep 5 times and automatically cancel the cooking program and revert to colon or time of day. Once you open the door and Start key is not pressed, after 6 minutes, the oven will automatically cancel the preheat program. This display will revert back to clock or colon mode.

Use of Accessory

It is possible to cook on one or two levels when using convection cooking. When cooking on one level, please put recommended accessories directly in higher or lower shelf position. When cooking in two levels, please put the metal tray on the lower shelf position and the grill tray in the higher shelf position.

– 21 –

Shelf Positions

To Cook on Convection by Time Setting

Temperature 40 °C is suitable for proving yeast dough.

Ferment:

Touch once.

Touch to select “Convection”.

To select 40 °C

Select 40 °C by tap “+”/“-” or swipe the slider bar.

Touch once.

Touch the Set key to verify your desired temperature.

To select the cooking time.

(continued)

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.)

Touch .

Cooking will start. The time in the display window will count down.

Guideline to Oven Temperatures

Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at 150 °C and count up in 10 °C stages to 230 °C, then back to down to 40 °C then 100 °C. Food is generally cooked UNCOVERED - unless it is a casserole or if you wish to use roasting bags for joints.

Temp °C

40 °C Proving Bread

150 °C Cheesecake

160/170 °C Gingerbread, Cookies

180 °C Fairy Cakes, Meat Joints

190 °C Gratins, Pastry pies, Chicken

EXAMPLE OF USE

200 °C Scones, Swiss Roll, Muf¿ ns

220 °C Puddings, Bread

230 °C Garlic bread, roast potatoes, baking pizza

– 22 –

To Cook on Steam by Time Setting

The oven can be programmed as a steamer to cook vegetables, ¿ sh, chicken and rice. It can keep moisture of food and also can steam the food evenly. There are 3 different steam settings available.

Touch once

Touch to select “Steam”.

To select Steam level.

Select the Steam Power Level by tap “+”/“-” or swipe the slider bar (see chart below)

Powe Level Teamperature Example to use

Steam 1 High Vegetable, Chicken, Meat, etc.

Steam 2 Medium Seafood, Poached egg, SoufÀ e, etc.

Steam 3 Low Melt chocolate, Defrost Raspberries.

Touch once

Touch the Set key to verify your selection Steam level.

Tap “+”/“-” or swipe the slider bar to select the cooking time

Select the cooking time by tap “+”/“-” or swipe the slider bar (Up to 30 mins.)

Touch

Cooking will start. The time in the display window will count down.

Notes:

1. Fill the water tank before using the STEAM function.

2. The maximum time for cooking in this mode is 30 minutes. If required to cook for longer than this time, re-¿ ll the water tank and repeat the above operation for the remaining time.

3. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display will ask you to re-¿ ll the water tank. After re-¿ lling the water tank and positioning back in the oven, touch Start. The oven will not continue cooking until the water tank has been re-¿ lled and Start touched.

4. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.

5. It may be necessary to wipe the excess water in the cavity after Steam cooking.

Use of Accessory

When steaming food with the plastic trivet, place put it inside the glass shelf in the middle shelf position, or you can put food in the dish inside the glass shelf in higher shelf position according to the height of food. Food can be placed directly on the plastic trivet. Use oven gloves when removing accessories as they will be very hot, and so will the roof and walls of the oven.

Shelf Positions

– 23 –

To Cook Combine with Steam by time Setting

Cook combine with microwave

This feature is a steam and microwave combined heating method by adjusting the settings. This can often reduce traditional oven cooking times and keep the food moist.

Touch once.

Touch to select “Micro Power”.

To select 300 W + Steam.

Select the 300 W + Steam by tap “+”/“-” or swipe the slider bar. “ window.

Touch once.

Touch the Set key to verify your selection level.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 30 mins.)

Touch .

Cooking will start. The time in the display window will count down.

Note:

1. The maximum time for cooking in this mode is 30 minutes. If required to cook for longer than this time, re-¿ ll the water tank and repeat the above operation for the remaining time.

2. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display will ask you to re-¿ ll the water tank. After re-¿ lling the water tank and positioning back in the oven, touch Start. The oven will not continue cooking until the water tank has been re-¿ lled and Start touched.

3. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or decrease the cooking time. Time can be increased/decreased in 1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by swiping the slider during cooking.

4. It may be necessary to wipe the excess water in the cavity after Steam cooking.

” and “

” appear in the display

Use of Accessory

When cooking by 300 W + Steam mode with the plastic trivet, place put it inside the glass shelf in the middle shelf position, or you can put food in the dish inside the glass shelf in higher shelf position according to the height of food. Food can be placed directly on the plastic trivet. Use oven gloves when removing accessories as they will be very hot, and so will the roof and walls of the oven.

– 24 –

Shelf Positions

To Cook Combine with Steam by time Setting

(continued)

Cook combine with Convection

This feature is a steam and convection combined heating method by adjusting the settings, which can shoot steam during the convection. it is suitable for baking cakes, pastry tarts and soufÀ es etc.

Without Preheating:

Touch once.

Touch to select “Steam Plus”.

To select desired temperature. (100 °C~230 °C)

Select temperature by tap “+”/“-” or swipe the slider bar. The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments.

For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.

Touch once.

Touch the Set key to verify your desired temperature.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 1 hour.)

Touch .

Cooking will start. The time in the display window will count down.

With Preheating:

Touch once.

Touch to select “Steam Plus”.

To select desired temperature. (100 °C~230 °C)

Select temperature by tap “+”/“-” or swipe the slider bar. The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments.

For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.

– 25 –

To Cook Combine with Steam by time Setting

Touch once.

Touch the Set key to verify your desired temperature.

Touch to preheat

A “P” will appear in the display window. When the oven is preheated the oven will beep 3 times and the “P” will À ash. Then open the door and place the food inside.

To select the cooking time.

Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 1 hour.)

Touch .

Cooking will start. The time in the display window will count down.

(continued)

Note:

1. The maximum time for cooking in this mode is 60 minutes. If required to cook for longer than this time, re-¿ ll the water tank and repeat the above operation for the remaining time.

4. It may be necessary to wipe the excess water in the cavity after Steam cooking.

5. After touching Start, the selected temperature can be recalled and changed. Touch Convection key once to indicate the temperature in the display window. While the temperature is recalled in the display window, you can change the temperature by tapping “+”/“-”.

Example to use:

Food Weight Cooking mode Time Instruction/Guidelines

Chicken Pieces 500

Whole Chicken 1200

SoufÀ e

Choux pastry 12 piecess

15 cm diameter

4 serves

230 °C Steam plus

then 230 °C

230 °C Steam plus

then 230 °C

210 °C Steam plus

then180 °C

Steam plus 190 °C

then 190 °C

Use of Accessory

When cooking by steam plus mode, please put recommended accessories directly on higher or lower shelf position.

5-10 mins

10-20 mins

10-20 mins 30-40 mins

15-20 mins

5-10 mins

5 mins

20-30 mins

Shelf Positions

After preheating, place on metal tray in lower shelf position.

– 26 –

Steam Shot Setting

This feature allows you add steam during cooking (up to 3 minutes). Adding steam during cooking enhances heat distribution and aids the rising process of breads, cakes and pastries. There are four combinations that you can use steam shot - microwave, grill, crispy grill and convection.

Set and operate the desired program.

As required during operation, hold steam for 2 seconds and 1 minute steam will be added.

Notes:

1. Steam shot is not available during preheating mode.

2. Fill the water tank before use.

3. The original program still counts down when operating steam shot.

4. The steam shot time can not exceed the remaining cooking time.

5. If adding 2 or 3 minutes, steam must be tapped 2 or 3 times within a 3 second time period.

Example to use:

Food Cooking Mode Steam shot

Pastries Convection Ҁ rds total time add 3 minutes steam shot

Breads Convection Ҁ rds total time add 3 minutes steam shot

Sponge cakes Convection ½ total time add 3 minutes steam shot

If you want to add 2 or 3 minutes, tap Steam key once or twice within 3 seconds after step 2.

(

Optional

)

Guidelines for Steam Setting

Guidelines

1. There is no microwave power on the STEAM only program.

2. Use the accessories provided, as explained above.

3. The STEAM will only operate with the oven door closed.

4. DURING AND AFTER COOKING WITH STEAM FUNCTION, DO NOT OPEN THE OVEN DOOR WHEN YOUR FACE IS VERY CLOSE TO THE OVEN. CARE MUST BE TAKEN WHEN OPENING THE DOOR AS STEAM MAY CAUSE INJURY.

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

6. After each steam operation carefully remove the drip tray from the front of the oven. Gently ease forwards, holding with both hands. After emptying, wash in warm soapy water. To re-position, click back into position on the oven legs. (See page 9)

CAUTIONS

THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES. WHEN REMOVING THE FOOD OR COOKING ACCESSORIES, HOT WATER MAY DRIP FROM THE OVEN TOP. STEAM MAY BILLOW OUT WHEN YOU OPEN THE DOOR. IF THERE IS STEAM IN THE OVEN, DO NOT REACH IN WITH YOUR BARE HANDS! RISK OF BURNS! USE OVEN GLOVES. TAKE CARE WHEN REMOVING THE DRIP TRAY. WIPE ANY WATER THAT DRIPS FROM THE LEFT SIDE OF THE OVEN. THIS IS NORMAL.

Guidelines for water tank

– 27 –

3-Stages Setting

This feature allows you to program 3 Stages of cooking continuously.

E.g.: Continually set [600 W] 2 minutes, [Steam 2] 3 minutes and [Grill 3] 10 minutes.

1. Touch to select

Micro Power

6. Tap “+”/“-” or swipe the slider bar to select steam 2.

7. Touch the Set key to verify your desired power level.

12. Tap “+”/“-” or swipe the slider bar to set 10 minutes.

2. Tap “+”/“-” or swipe the slider bar to select 600 W.

5. Touch to select Steam.

8. Tap “+”/“-” or swipe the slider bar to set 3 minutes.

11. Touch the Set key to verify your desired power level.

3. Touch the Set key to verify your desired power level.

4. Tap “+”/“-” or swipe the slider bar to set 2 minutes.

9. Touch to select Grill.

10. Tap “+”/“-” or swipe the slider bar to select Grill 3.

13. Touch once. The

time will count down at the ¿ rst stage in the display window.

NOTES:

1. When operating, two beeps will sound between each stage.

2. This feature is only available for Microwave, Grill, Timer, Convection, Steam and 300 W + Steam function.

3. Steam and 300 W + Steam function can not be used over 30 minutes in this feature.

4. Auto Control function can not be used in this feature.

Example to use:

Porridge Roast Beef

1-stage 600 W 6'00" 1-stage 600 W 10'00"

2-stage 150 W 15'00" 2-stage steam 1 3'00"

3-stage 150 W 15'00" 3-stage 220 °C 30'00"

– 28 –

To Cook using the Recipe Store

This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to preprogram your oven for a speci¿ c power level and time that is convenient for you. You are able to preprogram three memory tasks.

To Set a Recipe Program:

Touch Once.

Select Memory number 1-3.

Tapping “+”/“-” or swipe the slider bar until the desired memory number appears in the display window.

Touch once.

Touch the Set key to verify your selection Recipe number.

Set the desired cooking programme.

Recipe Store can store 3 stages cooking. (refer to 28)

Touch once.

Touch the Set key to verify the selection. Memory number appears in the display window.

To Start Recipe Store Program:

Touch Once.

The menu appears in the display window.

Select Memory number 1-3.

Tapping “+”/“-” or swipe the slider bar until the desired memory number appears in the display window.

Touch once.

Touch the Set key to verify the desired recipe program.

Touch once.

Cooking will start. The time in the display window will count down.

NOTES:

1. This feature is only available for Microwave, Grill, Timer, Crispy grill, Convection, Steam, Steam plus and 300 W + Steam function.

2. Convection and Steam plus pre-heat mode cannot be programmed into Recipe Store.

3. Recipe Store can store 3 stages cooking. But it only can store 1 stage for crispy grill and steam plus.

4. Maximum cooking time of recipe store is 9 hours.

5. To reset recipe program, repeat “To Set a Recipe Program” steps 1-5.

6. A new recipe program will cancel the recipe program previously stored.

7. Auto Control function can not be used in this feature.

– 29 –

To Cook Food Using

Sensor Reheat/Cook allows you to cook foods without selecting times and power levels. The sensor detects the heat and humidity generated by the food and cooks your food automatically. Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic wrap or a securely ¿ tting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure seal cannot be achieved and inaccurate cooking may result.

Touch Once.

Select desired menu.

Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window. (see below chart).

Menu Recommended Weight Range

1. Sensor Reheat 125 - 1000

2. Dried Pasta 125 - 500

3. Fresh Pasta 200 - 800

4. Casserole 800 - 2000

5. Jacket Potato 300 - 1200

Note

If you are satis¿ ed with the result of the SENSOR Reheat/Cook programme, please skip to step 5.

Sensor Reheat/Cook

Accessory and

Recommended Container

bowl with wrap on À at table

bowl with lid on À at table bowl with lid on À at table bowl with lid on À at table

Glass shelf in middle position

Touch once.

Touch the Set key to verify the selection.

Adjust to Taste.

Preferences for degree of cooking vary for each individual. After having used auto sensor programs a few times, you may decide you would prefer your food cooked to a different degree of cooking. By using “+”/“-” the programs can be adjusted to cook food for a longer or shorter time. After selecting the sensor program, tap “+”/“-” or swipe the slider bar before touching Start. The oven will automatically cook the food 10% more or 10% less.

Touch Once.

Do not stop the oven or open the door during this part of the cooking stage as inaccurate cooking may result. After the heat humidity is detected by the SENSOR, the remaining time appears in the display window and begins to count down.

NOTES:

1. If the temperature of the cavity is high, sensor cook/reheat feature can not be used. display window will display “HOT”. Sensor Reheat/Cook feature can not be used until the “HOT” disappears.

2. When you select an automatic program symbols will appear in the display to show the cooking mode that will be used and the accessories that are needed.

3. Cook according to the cooking method on the next page.

– 30 –

To Cook Food Using

Sensor Reheat/Cook

(continued)

1. Sensor Reheat

Reheating by Sensor is suitable for pre-cooked foods. There is a setting for frozen and refrigerator temperature or room temperature foods. It is suitable for casseroles, plated meals, soup, stews, pasta dishes (except lasagna) and canned foods. Do not reheat bread or pastry products, raw, uncooked food or beverages on Sensor Reheat. Foods greater than 1 kg or smaller than 125 g should be cooked by micro power and time. Put food into suitable container, add 1-3 tablespoon water and cover foods securely with plastic wrap. During the heating time, the oven will ‘beep' and prompt you to stir the food. There is no need to recover if not required. After heating, stir the food, check it is hot and allow standing for 2 to 3 minutes.

2. Dried Pasta

Suitable for cooking dried pasta such as spaghetti, fettuccine, macaroni, penne, spiral and various pasta shapes. Place pasta in an appropriate size dish with boiling water. Use the following as a guide:

Pasta Qty Boiling Water Dish size

125

250

350

500

Add 1 tablespoon of oil, if desired, before cooking top prevent pasta from sticking together. Cover securely with a well ¿ tting lid. During cooking, the oven will ‘beep’ and instruct you to stir and remove cover. At the end of the cooking time, cover and let stand or 5 to 10 minutes, if required, before draining.

(uses microwave only)

1 L 3 litres

1.3 L 3 litres

1.6 L 4 litres

2 L 4 litres

4. Casserole

Suitable for cooking casserole with less tender cut soft meat combined with liquid and vegetables. Cut meat and vegetables into even size pieces. Place in a suitable size dish. Dish should be approximately ¾ full. Do not use plastic dishes as incorrect cooking time may result. Use the below chart as a guide:

Total

Weight

800

1200

1600

2000 g1000

Cover securely with a well ¿ tting lid. During the cooking time, the oven will 'beep' and instruct you to stir. At the end of cooking time, allow the casserole to stand for 5 to 10 minutes.

Note

: total weight equals weight of meat plus

vegetables plus liquid.

5. Jacket Potato

(uses microwave + convection) Suitable for cooking whole potatoes with their skin left on. Choose medium sized potatoes weighing approximately 200-250 g each. Wash and scrub potatoes and dry well. Prick with a fork several times. Brush with oil and sprinkle with salt. Place on glass shelf in middle shelf position. At the end of cooking time, allow the potato to stand for 5 to 10 minutes.

(uses microwave only)

Meat

Qty

400

600

800

Vegetable

Qty

200

300

400

500

Stock Liquid

Qty

200 ml

300 ml

400 ml

500 ml

3. Fresh Pasta

Suitable for cooking fresh pasta such as fettuccine, tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi should be cooked by manual MICRO POWER.) Place pasta in an appropriate size dish with boiling water. Use the below chart as a guide:

Pasta Qty Boiling Water Dish Size

200

400

600

800

Add 1 tablespoon of oil, if desired, before cooking top prevent pasta from sticking together. Cover dish securely with a well ¿ tting lid. During cooking, the oven will ‘beep’ and instruct you to stir and remove cover. At the end of the cooking time, cover and let stand for 5 to 10 minutes, if required, before draining.

(uses microwave only)

1 litre 3 litres

1.25 litres 3 litres

2.0 litres 3.5 litres

2.5 litres 4 litres

– 31 –

To Cook Food Using Steam Cook

There are 2 way for you to steam some of your favourite foods by setting the weight only. One is steam only, the other is microwave with steam. Steam with microwave mode saves cooking time. The oven determines the power and the cooking time automatically. Select the category and set the weight of the food. The weight is programmed in grams.

Touch Once.

Select desired menu.

Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window. Please see the chart on next page.

Notes:

When you select an automatic program symbols will appear in the display to show the cooking mode that will be used and the accessories that are needed. For example (Boiled potatoes):

Steam only Steam with microwave

Touch once.

Touch the Set key to verify the selection.

Select desired weight.

Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.

Touch Once.

The cooking time appears in the display window and begins to count down.

NOTE:

1. For larger weights on the auto programs rice, it will be necessary to re-¿ ll the water tank during cooking.

2. Do not cover foods on the auto steam programs.

3. Most foods bene¿ t from a STANDING time after cooking on an auto program, to allow heat to continue conducting to the centre.

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

5. Cook according to the cooking method on page 34.

– 32 –

To Cook Food Using Steam Cook

(continued)

Menu Weight

6. Fresh Vegetables (steam only)

7. Fresh Vegetables (steam with microwave)

8. Frozen Vegetables (steam only)

9. Frozen Vegetables (steam with microwave)

10. Boiled Potatoes (steam only)

11. Boiled Potatoes (steam with microwave)

12. Chicken Breast (steam only)

13. Chicken Breast (steam with microwave)

14. Fresh Fish Fillets (steam only)

15. Fresh Fish Fillets (steam with microwave)

16. Frozen Fish Fillets (steam only)

17. Frozen Fish Fillets (steam with microwave)

18. Fresh Whole Fish (steam only)

19. Fresh Whole Fish (steam with microwave)

20. Rice (steam only)

21. Rice (steam with microwave)

200 g250 g300

200 g300 g400 g500

200 g300 g400 g500 g600

200 g300 g400 g500

200

200 g300 g400 g500

200 g300 g400 g500 g600

100 g150 g200

300 g400 g500

Accessory and

Recommended Container

the glass shelf in the middle shelf

position with plastic trivet inside

the glass shelf in the middle shelf

position with a dish inside

– 33 –

To Cook Food Using Steam Cook

(continued)

6-7. Fresh Vegetables

(uses steam only/uses steam + Micro) To steam fresh vegetables. Fill water tank. Place prepared vegetables onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Fresh Vegetables. Enter the weight of the fresh vegetables. Touch START.

8-9. Frozen Vegetables

(uses steam only/uses steam + Micro) To steam frozen vegetables e.g. carrots, broccoli, cauliÀ ower, green beans. Fill water tank. Place vegetables onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Frozen Vegetables. Enter the weight of the frozen vegetables. Touch START.

10-11. Boiled Potatoes

(uses steam only/uses steam + Micro) To steam potatoes. Fill water tank. Peel potatoes and cut into 30-40 g each. Place prepared potatoes onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Boiled Potato. Enter the weight of the potatoes. Touch START.

12-13. Chicken Breast

(uses steam only/uses steam + Micro) To cook fresh chicken breasts. Each chicken breast should weigh between 100-150 tank. Place chicken breast onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Chicken Breast. Enter the weight of the chicken breasts. Touch START.

each. Fill water

18-19. Fresh Whole Fish

(uses steam only/uses steam + Micro)

To cook fresh whole ¿ sh e.g trout, sea bream, mackerel, sea bass, sardines weighing between 100-300 directly onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program

fresh Whole Fish. Enter the weight of the whole ¿ sh. Touch START.

20-21. Rice

To cook rice. Fill water tank. Place rice in a Pyrex® bowl. Add water and soak for 10 to 15 minutes. Drain well. Add boiling water. Use the below chart as a guide:

Do not cover. Place bowl on glass shelf in the middle shelf position. Select program Rice. Enter the weight of the rice only. Touch START. After cooking, standing 5 to 10 minutes.

each. Fill water tank. Place whole ¿ sh

(uses steam only/uses steam + Micro)

Steam only

Rice Qty Boiling Water

100

150

200

Steam with Microvave

Rice Qty Boiling Water

100

150

200

160

240

320

200 300 400

g g g

fresh

14-15. Fresh Fish Fillets

(uses steam only/uses steam + Micro) To cook fresh ¿ sh ¿ llets. Each ¿ sh ¿ llets should weigh between 100-200 Place fresh ¿ sh onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Fresh Fish Fillets. Enter the weight of the fresh ¿ sh. Touch START.

16-17. Frozen Fish Fillest

(uses steam only/uses steam + Micro) To cook frozen ¿ sh ¿ llets. Each ¿ sh ¿ llets should weigh between 100-200 frozen ¿ sh onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Frozen Fish Fillets. Enter the weight of the ¿ sh. Touch START.

each. Fill water tank.

each. Fill water tank. Place

– 34 –

To Cook Food Using

This feature allows you to cook most of your favourite foods by setting the weight only. The oven determines the power setting, then the cooking time automatically. Select the category of food and then just enter the weight. Do not include the weight of any added water or the container weight.

Auto Cook

For Menu without preheat, please operate as follows:

Touch Once.

Select desired menu.

Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Select desired weight.

Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.

Touch Once.

The cooking time appears in the display window and begins to count down.

– 35 –

To Cook Food Using Auto Cook

For Menu with preheat, please operate as follows:

Touch Once.

Select desired menu.

Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Select desired weight.

(continued)

Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window.

Touch Once.

Touch Start to preheat. A “P” will appear in the display window. When the oven is preheated the oven will beep and the “P” will À ash. Then open the door and place the food inside.

Touch Once.

The cooking time appears in the display window and begins to count down.

– 36 –

To Cook Food Using Auto Cook

(continued)

Menu Weight

22. Grill Chicken Pieces

23. BBQ Meat Pieces

24. Roast Chicken 1200 g1500 g2000 g2500

25. Roast Beef 500 g1000 g1500 g2000 g2500

26. Roast Lamb 500 g1000 g1500 g2000 g2500

27. Roast Pork 500 g1000 g1500 g2000 g2500

28. Fresh Pizza* 200 g400 g600 g800

29. Frozen Pizza 300 g400 g500 g600

30. Fresh Crispy Top* 500 g700 g1000 g1300

31. Frozen Crispy Top* 400 g600 g800 g1000

32. Fruit Poached 250 g500 g750 g1000 g1500

33. Sponge Pudding 1 serv. 2 serv. 3 serv. 4 serv. -

34. Muf¿ ns* 12 ----

35. Cookie 1 Level* 20 ----

36. Cookie 2 Levels* 40 ----

37. Frozen Potato Fries

38. Fried Chicken

39. Melt Butter 50

40. Melt Chocolate 50

41. Soften Ice Cream 200 g500 g1000 g2000

42. Soften Cream Cheese 50

43. Deodorization

44. Drain Water

45. System Cleaning

46. Cavity Cleaning

NOTE:

1. * Preheat is necessary.

2. When you select an automatic program symbols will appear in the display to show the cooking mode that

will be used and the accessories that are needed.

3. If the temperature of the cavity is so high, auto cook feature can not be used. Display window will appear

“HOT”. Auto Cook feature can be used until the “HOT” disappears.

4. Cook according to the guideline on next page.

5. When you use Econavi, please put you food as below picture:

400

(Econavi)

400

(Econavi)

200

(Econavi)

2 serv.

(Econavi)

g g

600 g800 g1000

400 600 800 1000

4. serv. - - -

100 g150 g200 g250 g300 100 g150 g200 g250

100 g150 g200 g250 g300

Cleaning Functions.

ggg-

300

g g

Accessory and

Recommended Container

grill tray in middle position

glass shelf in lower position glass shelf in lower position glass shelf in lower position glass shelf in lower position metal tray in higher position

grill tray in middle position metal tray in lower position metal tray in lower position

bowl without lid on À at table

bowl on À at table

metal tray in lower position metal tray in lower position

grill tray in higher position/

metal tray in lower position

grill tray in middle position

bowl on À at table bowl on À at table bowl on À at table bowl on À at table

Put the food on the shadow area

grill tray

Working principle of ECONAVI in Auto Menu:

By means of top heater and microwave power combined, to supply concentrated heat ef¿ ciently on food (which placed in the front row of the grill tray). It can help you save time and energy. That’s how ECONAVI works

• Heating area refers to ef¿ cient working area at the ahead of the grill tray available for two serves. ECONAVI indicator lamp will light up as soon as cooking begins. Energy saving effect will vary depending on the food category, amount, and placement.

– 37 –

To Cook Food Using Auto Cook

(continued)

22. Grill Chicken Pieces

Suitable for most cuts of chicken pieces. Each chicken pieces should weigh between 100-250 each. Brush with oil and sprinkle with salt. Place chicken pieces on grill tray in middle shelf position. Select Auto Menu Grill Chicken Pieces, then select the weight of the food, then touch plastic wrap or lid.

Note:

When you use Econavi, please put

(uses crispy grill)

Start

food on the

. Do not use

shadow area. Please refer to page 37.

23. BBQ Meat Pieces

Allow you to roast meat skewer, chicken pieces or seafood. Place marinated meat pieces on grill tray in the middle shelf position. Select Auto Menu BBQ Meat Pieces, then select the weight of the food, then

Start

touch

Note:

When you use Econavi, please put

. Do not use plastic or lid.

(uses crispy grill)

food on the

shadow area. Please refer to page 37.

24. Roast Chicken

(uses microwave + convection) Use for roasting whole chickens that are unstuffed. Wash and dry chicken, truss or tie legs. Brush the surface of the skin with butter or oil and sprinkle with seasoning if desired. Place chicken back-side down on glass tray in the lower shelf position. During the cooking time, the oven will ‘beep’ and prompt you to turn over. Select Auto menu Roast Chicken, then select the weight closest to the actual weight of the chicken, and then touch wrap or lid.

Note

: small sized chickens with stuf¿ ng can be

cooked using the setting one weight higher than the actual weight. For example. To cook a 1300 g chicken that has stuf¿ ng, use the 1500 g setting even though the total weight of the chicken with stuf¿ ng is 1300 g.

25. Roast Beef

Suitable for roasting joints of beef such as rump, bolar, ¿ llet, topside, rib eye. Choose roasting pieces that are even in shape and if boneless have been rolled and tied. Brush with oil and seasonings. Place fat side up on glass shelf in the lower shelf position. Select Auto Menu Roast Beef then select the weight closest to the weight of the piece, and then touch

Start

. Do not use plastic wrap or lid.

(uses convection only)

Start

. Do not use plastic

26. Roast Lamb

Suitable for roasting joints of lamb, legs, boned and rolled loin, rack of lamb and shoulder roasts. Brush roast with oil and seasonings. Place fat side up on

glass shelf in the lower shelf position. Select Auto Menu Roast Lamb, then select the

weight closest to the weight of the piece, and then

Start

touch

27. Roast Pork

Suitable for roasting joints of pork, leg, boned and rolled loin, rib roast and shoulder. Score rind, brush with lemon juice and rub liberally with salt. Place roast rind side up on glass shelf in the lower position . Select Auto menu Roast Pork , then select the weight closest to the weight of the meat , and then touch

Start

. Do not use plastic wrap or lid.

28. Fresh Pizza

Use for cooking fresh pizza either purchased or home made. Select Auto Menu Fresh Pizza, then select the weight of the pizza (total weight of base plus topping ingredients). See chart below for quantities.

Total Dough Ingredients

200

400

600

800

Start

Touch pizza on the metal tray. When the oven is preheated, place the metal tray in the higher shelf position. Close door and touch

29. Frozen Pizza

Allow you to bake frozen pizza. Place pizza on grill tray in the middle shelf position. Select Auto Menu Frozen Pizza, then select the weight of the pizza (total weight of base plus topping ingredients). Touch

Start

. Do not use plastic wrap or lid.

Notes: No need to use aluminum foil or grease.

30. Fresh Crispy Top

(uses convection only) Use for heating and crisping the top of foods like pasta bake, macaroni cheese, cottage pie and lasagna. All foods must be pre-cooked and cold. Transfer crispy top to a similar sized heat proof container. Select Auto menu Fresh Crispy Top then, select the weight of food. Touch oven. Do not cover and place on metal tray in lower shelf position after preheated. Allow standing for 2 minutes. Ensure food is hot before consuming.

(uses convection only)

. Do not use plastic wrap or lid.

(uses microwave + convection)

(uses convection + grill)

to preheat the oven. Place assembled

(uses crispy grill)

100

200

300

400

Start

to preheat the

100

200

300

400

– 38 –

To Cook Food Using Auto Cook Menu

(continued)

31. Frozen Crispy Top

Use for heating and browning the top of frozen purchased savoury dishes like macaroni cheese, shepherd’s pie and lasagna. All foods must be precooked and frozen. Transfer crispy top to a similar sized heatproof container. Select Auto menu Frozen Crispy Top then select the weight of food. Touch start to preheat the oven. Do not cover and place it on metal tray in the lower shelf position after preheated. Allow standing for 2 minutes. Ensure food is hot before consuming.

32. Fruit Poached

Use for cooking fruits that would usually be stewed or poached. Suitable for fruits such as rhubarb, apples, stone fruits, pears, ¿ gs, pineapple, kiwi fruit and berries. Trim and cut fruit into even sized pieces. Place into a microwave safe container. See chart below for quantities.

Fruit Water Sugar

250

500

750

1000

1500

Stir to dissolve sugar. Spices can be added if desired. Do not cover. Place dish onto the base of the oven. Select Auto Menu Fruit Poached, then select the weight of the fruit, and then touch When beep, stir during cooking.

33. Sponge Pudding

For cooking individual steamed sponge puddings. Use packet mixes available from supermarkets or individual recipes. Not suitable for heavy fruit type puddings. See chart below for 4 serv. quantities.

jam 2 teaspoons

butter 100

caster sugar Ҁ cup

eggs 2

self rasing À our ¾ cup

milk ¼ cup

Spoon jam into bottom of pudding bowl. Cream butter and sugar in a separate bowl until light and À uffy. Add eggs (one at a time), beating well after each addition. Fold in À our alternately with milk. Mix until well combined. Pour mixture over jam. Smooth top and place pudding bowl onto the base of the oven. Select Auto Menu Sponge Pudding, then select the number of serves, and then touch Allow standing for 5 minutes before turning out.

(uses convection only)

(uses microwave only)

125 ml ¼ cup

250 ml ½ cup

375 ml ¾ cup

500 ml 1 cup

750 ml 1½ cup

(uses microwave only)

Start

34. Muf¿ ns Ingredients:

muf¿ n cups 12 egg 50 melted butter 80 g milk 120 ml sugar 60 self raising À our 200 g baking powder 12 Salt ½ teaspoon dry fruit 50

Method:

Whisk eggs in a mixing bowl, next add milk and butter and mix well. Leave aside. Sift sugar, À our, baking powder and salt in a mixing bowl, and make a well in the centre. Stir in milk mixture and dry fruit. Leave aside for about ½ hour. Touch the oven. Scoop batter into muf¿ n cup (Ҁ cup), place muf¿ n on metal tray in lower shelf position after preheated. Allow standing for 2 minutes. Ensure food is hot before consuming.

35. Cookie 1 Level Ingredient:

Egg 35 Plain À our 120 Butter 60 Castor sugar 60 vanilla essence

Method:

Whisk the butter and sugar to be softened and creamy with egg beater. Add beaten eggs and vanilla essence and stir evenly. Gradually add sifted plain À our and stir evenly with wooden spoon. Select the program and touch Start key to preheat. Place the aluminum foil on the metal tray. Cut the mixture to cookie shape with 5 mm height and 13 g each and arrange into 4×5. After preheating, three beeps will be heard. Put the metal tray on the lower shelves quickly and touch Start key.

Notes:

1. Insure the butter be soft under room temperature

in advance.

2. Put the ingredients in a deep container to avoid

splash when whisking.

3. Arrange the cookies equidistantly and under

speci¿ ed volume for a better performance.

4. After preheating, place the metal tray on the

lower shelves immediately. If the door is opened too long, it will affect the cooking result.

(uses convection only)

(room temperature)

Start

to preheat

– 39 –

To Cook Food Using Auto Cook Menu

(continued)

36. Cookie 2 Levels Ingredient:

Egg 75 Plain À our 240 Butter 120 Castor sugar 120 vanilla essence

Method:

Whisk the butter and sugar to be softened and creamy with egg beater. Add beaten eggs and vanilla essence and stir evenly. Gradually add sifted plain À our and stir evenly with wooden spoon. Select the program and touch Start key to preheat. Place the aluminum foil on the metal tray and grill tray. Cut the mixture to cookie shape with 5 mm height and 13 g each and arrange into 4×5. After preheating, three beeps will be heard. Put the metal tray on the lower shelf position and grill tray on the higher shelf position quickly and touch Start key.

Notes:

1. Insure the butter be soft under room temperature in advance.

2. Put the ingredients in a deep container to avoid splash when whisking.

3. Arrange the cookies equidistantly and under speci¿ ed volume for a better performance.

4. After preheating, place the metal tray on the lower shelves immediately. If the door is opened too long, it will affect the cooking result.

37. Frozen Potato Fries

Use for cooking frozen pre-cooked potato products like wedges, chips, gems, etc. Select frozen potato fries, then select the weight of the food. Spread the frozen product in a single layer onto the grill tray place the grill tray onto the middle shelf position. Close door and touch

Note:

When you use Econavi, please put

(uses convection only)

g g

(room temperature)

(uses crispy grill only)

food on the

Start

shadow area. Please refer to page 37.

38. Fried Chicken

Lay out prepared chicken on grill tray in middle shelf position. Select Fried Chicken and touch Start key.

Note:

When you use Econavi, please put

(uses crispy grill)

food on the

shadow area.

39. Melt Butter

Remove wrapper, cut butter into 2 tbsp cube, and place into a microwave safe dish. Melt with lid or plastic wrap. Stir after cooking. If food needs more time cooking or weight exceeds range, cook using 300 W for melting.

40. Melt Chocolate

Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. During the cooking time, the oven will ‘beep’ and prompt you to stir. After heating, stir until completely melted. If food needs more time cooking or weight exceeds range, cook using 300 W for melting.

Note: Chocolate holds its shape even when softened.

41. Soften Ice Cream

Remove wrapper and place in a microwave safe bowl/dish. Soften without cover. If food needs more time cooking or weight exceeds range, cook using 300 W for melting and softening. If food needs more time cooking or weight exceeds range, cook using 300 W for softening.

42. Soften Cream Cheese

Soften slightly without lid. If food needs more time cooking or weight exceeds range, cook using 300 W for melting and softening. If food needs more time cooking or weight exceeds range, cook using 300 W for softening.

(uses microwave only)

– 40 –

Cleaning Setting

Deodorization:

This feature is suitable for cleaning the particular smell from the microwave oven. (30 minutes is needed)

Touch once.

Select “Deodorization”.

Tapping “+”/“-” or swipe the slider bar until “Deodorization” appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Touch .

The cooking time appears in the display window and begins to count down.

Drain water:

Water is pumped through the system to clean the pipes. The water is drained into the drip tray.

Add 100 g of water to the water tank. Ensure drip tray is empty.

Touch once.

Select “Drain water”.

Tapping “+”/“-” or swipe the slider bar until “Drain water” appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Touch .

The cooking time appears in the display window and begins to count down.

NOTE:

1. Only run this program with 100

2. Do not remove the drip tray during the drain water program. If the drip tray is removed during the program, U12 is displayed and the program will stop.

3. Empty the drip tray and rinse with running water after the program has ¿ nished.

of water in the tank.

CAUTION:

If the Drain water program is used directly after a steam cooking program, hot water may be drained into the drip tray.

– 41 –

Cleaning Setting

(continued)

System cleaning

The ¿ rst stage of this program cleans the system with a citric acid solution. The second stage runs water through the system to rinse the pipes.

Make a solution of 16 g citric acid and 200 g of water, add the solution to the water tank. Ensure drip tray is empty.

Touch once.

Select “System cleaning”.

Tapping “+”/“-” or swipe the slider bar until “system cleaning” appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Touch .

The cooking time appears in the display window and begins to count down. The program will run for approx. 29 minutes.

After the program has paused, empty the drip tray and ¿ ll the steam tank with water (to max level).

Touch .

Touch Start. The program will run for approx. 1 minute. Empty the drip tray after the program has ¿ nished.

Notes:

1. When

2. If the system cleaning program is not used regularly, the pipe will get blocked and the steaming performance will be less effective.

3. Do not remove the drip tray during the drain program. If the drip tray is removed during the program, U12 is displayed and the program will stop.

4. Empty the drip tray and rinse with running tap water after the program has ¿ nished.

appears in the display, run the ‘system cleaning’ program.

– 42 –

Cleaning Setting

(continued)

Cavity cleaning

This feature is available when the cavity is built up with fat or grease (20 minutes is needed).

Touch once.

Select “Cavity cleaning”.

Tapping “+”/“-” or swipe the slider bar until “cavity cleaning” appears in the display window.

Touch once.

Touch the Set key to verify the selection.

Touch .

The cooking time appears in the display window and begins to count down.

Notes:

1. Full the tank with water before using.

2. After cleaning, open the door and wipe with a damp cloth.

INGREDIENT CONVERSION CHART

»4 cup 60 ml

»3 cup 85 ml

»2 cup 125 ml 1 teaspoon 5 ml

»3 cup 165 ml 2 teaspoons 10 ml

»4 cup 190 ml 3 teaspoons 15 ml

1 cup 250 ml 1 tablespoon 20 ml

»4 cups 310 ml 11»2 tbs 30 ml

»2 cups 375 ml 2 tbs 40 ml

2 cups 500 ml 3 tbs 60 ml

3 cup 750 ml 4 tablespoons 80 ml

»2 cups 875 ml

4 cups 1 litre

6 cups 1.5 litre

8 cups 2 litre

»4 teaspoon 1 ml

»2 teaspoon 2 ml

All recipes are tested using standard measurement that appear in the above chart.

– 43 –

To Use Timer

This feature allows you to program standing after cooking is completed and to program the oven as a minute or 10 seconds timer or program delay start.

To Use as a Kitchen Timer.

Touch once. Touch Start.

Set desired amount of time.

(up to 90 minutes)

Time will count down without oven operating.

To Set Standing Time.

Set the desired cooking

programme.

Touch once.

Set desired amount of standing time.

(up to 90 minutes)

Touch Start.

Cooking will start. After cooking, standing time will count down without oven operating.

To Set Delay Start.

Touch once.

NOTES

1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the display

2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to

3. When using Standing time or Delay Start, it’s up to 2 power stages.

window will continue to count down.

prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in the starting temperature could cause inaccurate results and/or food may deteriorate.

Set desired amount of delay time.

(up to 90 minutes)

Set the desired

cooking

programme.

Touch Start.

Delayed time will count down without oven operating. Then cooking will start.

– 44 –

Care of your Microwave Oven

Turn the oven off and remove the power plug from the wall socket before cleaning.

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

If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates malfunction of the unit. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

After using, clean it with a mild detergent or dishwasher.

Always clean the À at table after cooling down with a mild detergent and wipe to dry.

Keep the inside of the oven clean. When food splatters or spilled liquids adhere to oven walls, wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. The use of harsh detergent or abrasives is not recommended.

Do not allow the Control Panel to become wet. Clean with a soft, damp cloth. Do not use detergents, abrasives or spray on cleaners on the Control Panel. After cleaning touch Stop/Reset key to clear display window.

Drip tray

1. Always keep the drip tray clean.

2. Clean and wipe dry after use.

3. After cleaning, re-connect the

Grill tray Glass shelf Trivet Metal tray

Notes:

1. When using the Grill, Convection or cooking in the crispy grill mode, some foods may inevitably splatter grease on to the oven walls. If the oven is not cleaned, occasionally it may start to “smoke” during use. These marks will be more dif¿ cult to clean later.

2. After Grill, Convection or crispy grill cooking the ceiling and walls of the oven should be cleaned with a soft cloth squeezed in soapy water. Particular care should be taken to keep the window area clean particularly after cooking by Grill, Convection or crispy grill. Stubborn spots inside the oven can be removed by using a small amount of microwave oven cleaner sprayed onto a soft damp cloth. Wipe onto problem spots, leave for recommended time and then wipe off. This method can not be used to clean the oven door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN. A steam cleaner is not to be used for cleaning.

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

4. When it becomes necessary to replace the oven light, please consult the service center speci¿ ed by Panasonic.

drip tray to the plastic feet.

4. DO NOT USE A DISHWASHER TO CLEAN THE DRIP TRAY.

– 45 –

Care of your Microwave Oven

Cleaning the water tank

Clean with a soft sponge in water.

(continued)

Remove the water tank and clean the compartment where the water tank is inserted.

If the pipe cap is dif¿ cult to remove, wiggle from side to side. When re-¿ tting, make sure that the pipe faces down (see diagram).

The rubber seal and front of the tank can also be removed for cleaning.

Open the water supply cap, remove the lid and pipe cap and clean.

Pipe Cap

Ensure it faces downwards

Removing the rubber seal

Inside

(À at)

Outside

(protruding

side)

Ensure that the rubber seal is not inside out when re-¿ tting. If the seal is not ¿ tted correctly the lid will not close securely and it will leak.

Removing the front cover

1. Lightly twist the cover until the far side unclips.

2. Continue to twist until the near side unclips.

Re-¿ tting the front cover

Notes

1. Clean the water tank at least once a week to prevent build up of limescale.

2. Do not use a dishwasher to clean the water tank or parts of the water tank.

1. Align the slots on the cover with the holes on the tank.

2. Insert and push down until it clicks.

– 46 –

Before Requesting Service

PROBLEM

Oven will not turn on.

Oven will not start cooking.

POSSIBLE CAUSE

The oven is not plugged in securely.

Circuit breaker or fuse is tripped or blown.

There is a problem with the outlet.

The door is not closed completely.

Start

key was not touched after

programming

Another program has already been entered into the oven.

The program has not been entered correctly.

Stop/Reset

touched accidentally.

key has been

REMEDY

Remove plug from outlet, wait 10 seconds and re-insert.

Reset circuit breaker or replace fuse.

Plug another appliance into the outlet to check if the outlet is working.

Close the oven door securely.

Start

Touch

Touch the previous program and program again.

Program again according to the Operating Instructions.

Program oven again.

key.

Stop/Reset

key to cancel

“HOT” appears in the display window.

“COOL” appears in the display window.

The “ ” appears in the display Window.

“H97”, “H98” or “H00” appears in the display window.

“DEMO MODE PRESS ANY KEY” appears in the display window.

The control panel keys do not respond when tapped.

"U14" appears in the display window.

“U12” appears in the display window.

The cavity is overheated. Operate again after it cools down.

The fan is operating to cool the electric components.

The Child Lock was activated by tapping

The display indicates a problem with microwave generation system.

The oven is under demonstration mode.

The oven may be in stand-by mode.

The water tank is empty. Full it with water.

Drip tray is loose or not in the right position.

Start

key 3 times.

The word “COOL” will disappear after the fan stops.

Deactivate Lock by tapping

Stop/Reset

Contact the speci¿ ed service centre.

Tap key 4 times and key 4 times.

Ensure the oven is plugged in. Open and close the door to activate.

Replace the drip tray onto the front legs of oven.

key 3 times.

Micro Power

key once,

Stop/Reset

Start

Demonstration mode is designed for retail store display. Cooking and other functions will not operate during the demonstration mode. If it seems there is a problem with the oven, contact an authorized Service Centre.

– 47 –

Before Requesting Service

THESE THINGS ARE NORMAL

The oven causes interference with my TV.

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

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

The oven has an odour and generates smoke when using Grill, Convection or Crispy grill function.

Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven.

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

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

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

Technical Speci¿ cations

(continued)

Power Supply: 230 - 240 V, 50 Hz Power Consumption*: Microwave 4.3 A 990 W

Grill 5.6 A 1330 W

Convection 5.7 A 1380 W Power Requirement: (Maximum) 6.5 A 1570 W Output*: Microwave 1000 W

Grill 1300 W

Convection 1350 W Outside Dimensions (W x H x D): 494 mm (W) x 390 mm (H) x 438 mm (D) Oven Cavity Dimensions (W x H x D): 410 mm (W) x 250 mm (H) x 320 mm (D) Overall Cavity Volume: 32 L Operating Frequency: 2450 MHz Uncrated Weight: Approx. 20.6 k

* IEC Test Procedure

Speci¿ cations subject to change without notice. As for the voltage requirement, the production month, country and serial number, please refer to the identi¿ cation plate on the microwave oven.

– 48 –

Panasonic Warranty

(for Australia)

– 49 –

Panasonic Warranty

(for New Zealand)

– 50 –

Quick Guide to Operation

Feature How to Operate

To Set Clock

(

page 13)

Tap twice Touch onceSet time of day.

To Set/Cancel Child

Safety Lock

page 13)

(

To Cook/Reheat/

Defrost by Micro Power & 300 W + Steam and Time Setting

page 15)

(

To Use Turbo

Defrost Key

page 16)

(

To Use Grill

page 18)

(

To set

3 times. Display

Once Select power level

Set time

Once OnceSelect weight

Once Select power level

Once

To Cancel

3 times. Display

Once

To Use Crispy grill

( page 19)

Set time

Once Set time Once

Once

– 51 –

Quick Guide to Operation

Without Preheating:

(continued)

To Use Convection

(

page 20-22)

Once Set temperature

Set time

With Preheating:

Once Set temperature

After Preheat

Put food into the oven

Ferment:

Once Set 40 °C

Once

Set time

Once

OnceOnce

Once

To Use Steam only

page 23)

(

Set time

Once Select power level

Set time

– 52 –

Once

Quick Guide to Operation

Without Preheating:

(continued)

To Use Steam Plus

( page 25-26)

To Use Steam Shot

page 27)

(

Once Set temperature

Set time

With Preheating:

Once Set temperature

After Preheat

Put food into the oven

Set and operate the desired program.

As required during operation, hold steam for 2 seconds and 1 minute steam will be added.

Once

Set time

(

Optional

If you want to add 2 or 3 minutes, tap Steam key once or twice within 3 seconds after step 2.

OnceOnce

)

To Cook using the

Recipe Store

page 29)

(

To Cook using

Sensor Cook/ Reheat

page 30)

(

To set:

Once select Menory number

Set the desired

cooking programme

Once

To start:

Once

select Menory number

Select menu

( )

Once

More/Less

Once

Optional*

Once

– 53 –

Quick Guide to Operation

(continued)

To Cook using

Steam Cook.

page 32)

(

To Cook using Auto

Cook

page 35-36)

(

Once Select menu Once

Select weight

Without Preheating:

Once Select menu

Select weight

With Preheating:

Once Select menu

OnceSelect weight

Once

After Preheat

Put food into the oven

Once

To Use as a Kitchen

Timer

(

page 44)

To Set Standing

Timer

page 44)

(

To Set Delay Start

page 44)

(

Once Set time Once

Set the desired

cooking programme

Once Set time

Once

Set the desired

cooking programme

Once Set time

Once

– 54 –

Microwaves penetrate the surface of the food to a depth of about two to three centimetres and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special microwave techniques are used to promote

fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly these following techniques are extremely important. It’s a must for you to be familiar with the following tips.

Food Characteristics

Size and Quantity

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

Liquid Content

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

Shape

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

Bone and Fat

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

Techniques for Preparation

Timing

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

Stirring

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

Rearranging or Turning

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

Microwave Recipe Techniques

Starting Temperature

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

Density and Composition

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

Key to Symbols Used in Recipes

Grill

Crispy grill

Convection

Steam only Steam combine with Microwave

Steam shot Auto Menu Sensor Menu

No symbol Microwave only

– 55 –

Cooking in Layers

This microwave oven is not designed to cook more than 1 layer of food. Cooking in 2 layers may not always be successful, it takes longer and may be uneven. You can successfully reheat two dinner plates of food at one time but remember to increase the reheating time and use a microwave warming rack.

Piercing of Foods

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

Cured Meats

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

Soups

Use a bowl and stir before heating and at least once through reheat time and again at the end.

Techniques for Preparation

Covering

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

Browning

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

Standing Time

The moisture molecules continue to vibrate in the food when the microwave oven has turned itself off. After all, the molecules were vibrating at 2,450,000,000 times per second during cooking. So cooking continues even after the food is no longer being exposed to the microwaves whether in or outside your microwave oven. Standing time refers to the time it takes (after the microwave time is completed) to allow the interior of the food to ¿ nish cooking. The amount of standing time varies with the size and density of the food. In meat cookery, the internal temperature will rise between 5 °C and 10 °C if

Microwave Recipe Techniques

allowed to stand covered for ten to ¿ fteen minutes. Casserole and vegetables need shorter standing time, but this time is necessary to allow foods to complete cooking in the centre without overcooking on the edges. The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter because of a lower concentration of heat in the food. Foods should always be kept covered while standing in order to retain the heat. If a longer standing time is required (while you cook another food to serve with the ¿ rst, for instance), cover with aluminum foil.

Converting Your Favourite Conventional Recipes for Microwave Cooking

When adapting conventional recipes for microwave cooking, time are reduced considerably. For example, a chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on 800 W in your microwave oven.

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

Here are some other tips that may help:

• Reduce liquids in a conventional recipe by one half to two thirds, e.g. 1 cup (250 ml) should be reduced

»2 cup (125 ml).

• Add more thickening such as À our or cornÀ our to sauces and gravies if you do not reduce the liquid.

• Reduce seasonings slightly in a recipe where ingredients do not have time to simmer by microwave.

• Do not salt meats, poultry or vegetables before cooking; otherwise, they will toughen and dry out.

• If one ingredient takes longer to cook than the others, pre-cook it in the microwave oven ¿ rst. Onion, celery and potato are examples.

• When cooking meat or vegetables, omit any oil or fat that would have been used in a conventional recipe for browning.

• Reduce leavening agents for cakes by one quarter and increase liquids by one quarter.

• Biscuits require a stiff dough. Increase À our by about 20 percent. Substitute brown sugar for white sugar and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don’t have time to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper.

• Since microwaves penetrate foods about two centimetres from the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook.

• Items with a lot of water, such as rice and pasta, cook in about the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.)

Select recipes that convert easily to microwave cooking such as casserole, stews, baked chicken, ¿ sh and vegetable dishes. The results from foods such as grilled meats, cooked soufÀ es or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

– 56 –

Menu Planning for Microwave Cooking

How to Keep Everything Hot at The Same Time

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

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

2. Cook the potatoes, rice or pasta.

3. Cover with foil for standing.

4. Cook greens and other vegetables.

5. Cover with foil for standing.

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

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

While you are learning to plan meals, you may get a bit behind time. Don’t worry. Dinner servings may be suitably reheated on 800 W, for 1 to 2 minutes per serving. If you prefer not to use foil, cover food with saucepan lids. A metal lid will retain the heat for at least 15 minutes. Meanwhile, how can you cook all the vegetables at the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as broccoli, cabbage, cauliÀ ower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on 1000 W for approximately 10 to 15 minutes for a serving for four people. Remember, if you increase the quantity of vegetables, increase the cooking time. Fresh and frozen vegetables can be mixed on a vegetable platter, but remember the latter are not as dense as fresh vegetables, as they have been blanched before freezing. If vegetables are cut to a similar size, they can be cooked in separate ramekins or small dishes at the same time.

Handy Hints and Tips

• To blanch (1 cup) nuts, place in a pie plate. Cover with hot tap water and heat on 1000 W for 2 to 3 minutes. Rinse in cold water and rub between sheets of paper towel to remove skins.

• To toast coconut, place half a cup on a paper towel, and cook on 1000 W for 1 to 2 minutes, stirring occasionally.

• To make buttered breadcrumbs, combine 1 cup breadcrumbs and 2 tablespoon butter and heat on 1000 W for 1 to 2 minutes, stirring occasionally.

• When heating 100 g baby food, select 1000 W for 15 to 30 seconds, depending on the amount of food or liquid and the starting temperature of it. Test temperature before serving or further heating.

• For an added touch at dinner parties, steam your own hand towels. Saturate in cold water, wring and place on a plate. Heat on 1000 W for 1 to 2 minutes.

• To soften cream cheese or butter, place in oven on 270 W for ½ to 1 minutes per ½ cup.

• Refrigerated cheese (250 g) can be heated to room temperature on 600 W for ½ to 1 minute, depending on size.

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

• To melt chocolate, place 100 g broken chocolate in a 4 cup glass jug and heat on 600 W for 2 to 3 minutes. As chocolate holds its shape after heating, stir and stand before adding extra time to cooking.

• To remove oven odours, combine ½ teaspoon vanilla essence with 1 cup water in a small bowl and heat on 1000 W 4 to 5 minutes. Wipe oven interior with a damp cloth.

• To toast 1 cup almonds place onto a plate and heat on 1000 W for 2 to 3 minutes, stirring every minute.

• To dry herbs, arrange ½ cup of leaves evenly on paper towel. Place a mug of water into the oven next to the herbs and cook on 1000 W for 1 to 3 minutes, or until dry and crumbly. Check herbs frequently as timing may vary with different herbs. Please note that herbs dry and crumble on standing outside the microwave oven.

• To soften dried fruit, place 1 cup of dried fruit into a small bowl. Add 2 tablespoon of water, cover with plastic wrap and cook on 1000 W for 2 to 3 minutes.

• To skin tomatoes, place 1 cup of hot tap water in a 2 to 3 cup jug or bowl and heat on 1000 W for 1½ minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds, remove and repeat procedure with remaining tomatoes. The skin will be loosened and easily removed.

• To dry fresh breadcrumbs (1 cup), spread on the base of a plate and heat on 1000 W for 2 to 3 minutes, stirring twice during heating.

Microwave Recipe Techniques

– 57 –

ACON

Serves: 1 to 2

Ingredients:

2 rashers bacon

Method:

1. Place rashers between two sheets of paper towel on a dinner plate.

2. Cook on 1000 W for 1½ to 2 minutes.

ACON AND EGG IN A CUP

Serves: 1

Ingredients:

2 slices bacon 1 × 60 g egg 1 tablespoon grated cheddar cheese

Method:

1. Place bacon on a dinner plate between 2 sheets of paper towel cook on 1000 W for 40 seconds to

Breakfast Basics

1 minute.

2. Wrap bacon around the inside of a 1-cup ramekin dish. Crack egg into centre of dish and pierce with tooth pick. Cover and cook on 600 W for 50 to 70 seconds. Sprinkle with grated cheese.

UESLI

Makes: 4 cups

Ingredients:

ѿ cup honey 2 tablespoon butter 2 cups rolled oats ½ cup unprocessed bran ½ cup shredded coconut

cup nuts, chopped

ѿ ѿ cup sunÀ ower seeds

½ cup dried mixed fruit

Method:

1. Warm honey and butter in a large dish on 1000 W for 1 to 1½ minutes.

2. Add dry ingredients except dried fruit and mix well. Cook on 1000 W for 5 to 6 minutes, stir halfway through cooking.

3. Stir in dried fruit and allow to cool completely before storing in an airtight container.

Cheesy Ham Omelette

HEESY HAM OMELETTE

Serves: 1 to 2

Ingredients:

3 eggs, separated 2 tablespoon milk salt and pepper

cup grated cheese

¼ 50 g ham, cut into strips

40 g onion, ¿ nely sliced butter for greasing

Method:

1. Beat egg yolks, with milk and salt and pepper in a bowl. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites through yolk mixture with cheese, ham and onion.

2. Place onto a well greased dinner plate. Cook on 600 W for 5 to 6 minutes. Stand for 2 minutes before folding in half to serve.

OACHED EGGS

Serves: 2

Ingredients:

2 × 60 g eggs ¼ cup hot tap water dash of vinegar pinch of salt

Method:

1. Place ¼ cup of water, dash of vinegar and pinch of salt into 2 small ramekin dishes or small glass bowls. Cook water on 1000 W for 40 seconds.

2. Break egg into boiling water and with a toothpick pierce egg yolk twice and egg white several times. Cover dish with plastic wrap and cook on 800 W for 40 to 60 seconds.

3. Stand covered for 1 minute before serving.

Note

: The size of the egg will alter cooking time.

CAUTION! Boiled Eggs

Raw eggs boiled in their shells can explode and cause serious injury.

: Do not boil eggs in your microwave.

– 58 –

CRAMBLED EGGS

Serves: 2

Ingredients:

2 × 60 g eggs 2 tablespoon milk pinch salt

Method:

1. In a 1-litre dish, beat eggs lightly with a whisk. Add milk and salt and whisk until well combined.

2. Cover dish with plastic wrap and cook on 800 W for 1 minute.

3. Stir eggs and cook for a further 1 to 1½ minutes. Stand covered for 1 minute before serving.

ORRIDGE

Serves: 1

Ingredients:

¼ cup quick cooking oats

cup water

¼ teaspoon salt

Method:

1. Combine all ingredients in a breakfast bowl. Cook on 1000 W for 1 minute, stir, then cook on 600 W for 1 minute.

2. Let stand 1 to 2 minutes before serving. Top as desired with sugar or spices.

OT LEMON AND HONEY DRINK

Makes: 1

Ingredients:

½ lemon, juiced 1 tablespoon honey 1 cup (250 ml) water

Method:

1. Mix all ingredients in a 2-cup heatproof jug. Cook on 1000 W for 2 to 3 minutes. Stir well.

Serves: 1

Ingredients:

1 cup (250 ml) tap water 1 tea bag

Method:

1. Pour water into a heatproof cup. Cook on 1000 W for 1 to 2 minutes. Stir, then submerge tea bag in water. Stand until desired strength is reached. Remove tea bag. Add milk and sugar if desired. Stir.

OFFEE

Serves: 1

Ingredients:

1 cup (250 ml) water 1 teaspoon instant coffee

Method:

1. Pour water into a heatproof cup. Add coffee. Stir. Cook on 1000 W for 1 to 2 minutes. Add milk and sugar if desired. Stir.

OT CHOCOLATE

Makes: 1 cup

Ingredients:

2 teaspoon drinking chocolate 1 teaspoon sugar (optional) 2 tablespoon water ¾ cup (185 ml) milk

Method:

1. Combine chocolate, sugar and water in a heatproof cup. Cook on 1000 W for 10 to 15 seconds.

2. Stir in milk. Cook on 800 W for about 1 minute.

EAFOOD TOAST

Ingredients:

50 g prawns (peeled) 50 g cuttle¿ sh (small cut) certain amount salt, aginomoto, green onion and butter 2 pieces sliced bread 4 teaspoon tomato sauce 50 g mozzarella cheese

Method:

1. Put prawns, cuttle¿ sh. salt, butter, aginomoto and green onion into a microwave safe container and stir, cook for 1½ minutes on 1000 W, put aside after dehydrated.

2. Apply tomato sauce on the top of the bread, spread mozzarella cheese evenly on it, add some peeled prawns and cuttle¿ sh cut, and add the rest cheese.

3. Put the bread at the center of the metal tray in higher shelf position. Select Grill 1, and cook for 6 to 7 minutes or until the cheese are completely melted.

Breakfast Basics

– 59 –

RENCH TOAST

Ingredients:

1 bar french loaf 70 g butter (melted) 10 g garlic (chopped) 3 g dried caraway a little salt

Method:

1. Cut the french loaf into 2 cm slices. Stir butter, garlic, caraway and salt in a dish and mix them well.

2. Apply garlic sauce on the top of the bread and put it on the metal tray in higher shelf position. Select Grill 1, cook for 5 to 6 minutes to golden brown.

RILLED CHEESE ON TOAST

Serves: 2 to 4

Ingredients:

4 slices bread butter for spreading 4 slices tasty cheese

Method:

1. Place bread on metal tray in higher shelf position and cook one side of bread on Grill 1 for 5 minutes.

2. Spread untoasted side with butter and top with cheese slices. Cook on Grill 1 for 3 to 5 minutes.

RENCH-STYLE STEAMED EGG WITH BACON

AND VEGETABLES

Ingredients:

20g spinach 2 small tomatoes 1 piece bacon 2 eggs (100g without shells) ½ cup milk moderate salt, pepper

Breakfast Basics

200g natural cheese (mozzarella, for pizza)

Method:

1. Cut the spinach into 1 cm wide pieces. Remove the stalks of small tomatoes, and cut vertically into 4 equal parts. Cut bacon into 5 mm wide pieces.

2. Put eggs into a bowl, add milk, salt and pepper, then stir and sieve well.

3. Place half of 1 with natural cheese into each of the 2 heat-resistant containers with a diameter of approximately 9 cm, and then add egg mixture prepared in 2.

4. Pour water into the tank before cooking. Place onto the grill tray as shown in the illustration; place the grill tray in the middle shelf position. Select steam 1 for 9 minutes, and then select 300 W + steam for 2½ minutes.

ANDMADE SAUSAGES

Ingredients:

200 g meat mince 4 sheets baking paper (30 x 10 cm)

200 g onion (chopped) ½ teaspoon ground garlic 1½ tablespoon milk 1 tablespoon corn starch ½ teaspoon salt moderate common sage moderate coarsely ground pepper 1 teaspoon olive oil

Method:

1. Place meat and A into the bowl, stir until it becomes sticky, and then divide into 4 equal parts.

2. Grease hands with butter (not listed in the ingredients), place ingredient from 1 onto plastic wrap strip by strip, shape into strips of 20 cm thick. Remove the plastic wrap, wrap with baking paper, and then twist both ends tight.

3. Pour water into the tank before cooking. Place 2 on the center of the grill tray in the higher shelf position. Select steam 1 for 7 minutes, and then select 300 W + Steam for 6 minutes.

4. Remove the baking paper after heating.

French-style Steamed Egg with Bacon and Vegetables

– 60 –

EA AND HAM SOUP

Serves: 6

Ingredients:

2½ cups green split peas 850 g smoked ham hock 1 medium onion, chopped 1 tablespoon fresh thyme leaves 1 bay leaf 6 cups chicken stock ½ cup frozen peas

Method:

1. Wash split peas and place in a 2-litre bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight.

2. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone.

3. Drain peas and place into a 5-litre microwave-safe dish. Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on 1000 W for 15 minutes. Reduce power to 600 W and cook for 15 minutes. Skim top of soup and cook on 600 W for a further 30 minutes.

4. Remove ham bone and bay leaf and stir in frozen peas. Cook on 600 W for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread.

Tip:

Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock. Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.

USHROOM SOUP

Serves: 4

Ingredients:

1 tablespoon butter 250 g mushrooms, sliced 1 tablespoon À our ¼ cup white wine 1 teaspoon mustard ½ cup cream

Method:

1. Place butter and mushrooms in a 2-litre casserole dish. Cover partly and cook on 1000 W for 5 minutes.

2. Add À our, stock, wine and mustard to mushrooms and mix well. Cover and cook on 1000 W for 6 to 8 minutes, stirring halfway through cooking.

3. Add cream and cook on 1000 W for a further 2 minutes. This soup can be pureed if preferred.

HICKEN AND VEGETABLE SOUP

Serves: 4

Ingredients:

1 medium onion, diced 1 clove garlic, crushed 750 g soup vegetables, diced 1-litre chicken stock ½ cup arborio rice 1 bay leaf 400 g cooked chicken meat

Method:

1. Place onion and garlic into a 3-litre microwave-safe bowl. Cook on 1000 W for 1 minute.

2. Add vegetables, cover and cook on 1000 W for 10 minutes, stir halfway through cooking.

3. Remove covering and add chicken stock and bay leaf. Cook on 1000 W for 10 minutes.

4. Stir in rice and cook for a further 10 minutes.

5. Remove bay leaf and add diced chicken. Heat on 1000 W for 5 minutes.

UMPKIN SOUP

Makes: 2 to 4

Ingredients:

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

Method:

1. Peel pumpkin and remove seeds. Dice pumpkin into 3 cm pieces.

2. Place pumpkin, onion and curry powder in a 3-litre casserole dish. Cover and cook on 1000 W for 15 minutes.

3. Add stock. Cover and cook on 1000 W for 15 minutes.

4. Cool slightly. Puree pumpkin and liquid in a blender or food processor.

Soups, Snacks and Starters

– 61 –

Pumpkin Soup

HORT AND LONG SOUP

Serves: 4

Ingredients:

200 g fresh Singapore noodles 12 (200 g) frozen mini dim sims 4 green onions, sliced 1-litre chicken stock 1 teaspoon crushed garlic ½ teaspoon chopped fresh ginger 2 tablespoon soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoon dried onion (optional)

Method:

1. Place all ingredients except bok choy, bean sprouts and dried onion in a 4-litre casserole dish and cook on 1000 W for 16 to 18 minutes, stir half way.

2. Add bok choy and cook on 1000 W for 2 minutes. Serve in individual bowls topped with bean sprouts and dried onion.

Hints:

1. To cook a single chicken breast. Place onto a dinner plate. Cover and cook on 800 W for 3 to 4 minutes.

2. To reheat a single portion of soup. Place in a microwave-safe dish and cook on 800 W for 2 to 3 minutes.

OTATO AND LEEK SOUP

Serves: 4 to 6

Ingredients:

4 (1 kg) large potatoes, peeled, diced 2 medium leeks, thinly sliced 2 teaspoon dried thyme 3 cups hot chicken stock 1 teaspoon salt and pepper 250 ml cream

Method:

1. Place potatoes, leeks, thyme and chicken stock

Soups, Snacks and Starters

in a 3-litre casserole dish. Cover and cook on 1000 W for 22 to 25 minutes.

2. Cool slightly. Puree potato mixture in a food processor or blender, adding salt, pepper and cream. Return to dish. Cook on 800 W for 4 to 6 minutes. Serve hot, in individual bowls.

RAB AND CORN SOUP

Serves: 4 to 6

Ingredients:

1 tablespoon oil 1 onion, ¿ nely chopped 425 ml boiling chicken stock 300 g can creamed corn salt and pepper 170 g can crabmeat, drained 150 ml milk 3 tablespoon cream chopped parsley for garnish

Method:

1. Place oil and onion in a 3-litre casserole dish. Cover and cook on 1000 W for 3 to 4 minutes.

2. Add chicken stock, corn, salt and pepper. Cook on 1000 W for 5 minutes.

3. Add crabmeat and milk and mix well. Cook on 1000 W for 3 minutes.

4. Stir in cream and sprinkle with parsley. Serve.

PICY TOMATO SOUP

Serves: 4

Ingredients:

1 onion, sliced 2 small red chillies, chopped 2 cloves garlic, crushed 800 g can tomato pieces 1 tablespoon tomato paste 1½ cups chicken stock 1 teaspoon dried oregano salt and pepper

Method:

1. Place onion, garlic and chillies in a 3-litre dish and cook on 1000 W for 1 to 2 minutes.

2. Add tomatoes and tomato paste and cook on 1000 W for 8 to 10 minutes.

3. Pour in the stock and oregano. Cover and cook on 1000 W for 15 minutes.

4. Purée in a food processor or blender if desired. Season to taste with salt and pepper. Serve in individual soup bowls.

EALTHY PEAR SOUP

Ingredients:

350 g pork rib (blanched in hot water) 3 pears (cut, with skin) 20 g sweet almond 10 g bitter almond 30 g dried scallop (soaked) 1 honey date 10 g wolfberry 10 g ginger (sliced) 1 litre water salt to taste

Method:

1. Place above ingredients in a microwave safe casserole, covered partially. Set to 800 W for 20 minutes.

2. Continue to cook on 440 W for 90 minutes. (Stir at ½ total time) Lastly add salt to taste.

– 62 –

OTATO AND CORN SOUP

Serves: 6 to 8

Ingredients:

6 rashers bacon, rind removed 1 onion, thinly sliced 500 g potatoes, peeled and diced 4 cups chicken stock 1 can (440 g) creamed corn 2 tablespoon À our, mixed with a little stock ½ teaspoon thyme pepper

Method:

1. Chop bacon and place in a 4-litre dish. Cook on 1000 W for 4 minutes. Remove bacon from dish, and set aside.

2. Add onion and potatoes to dish and cook on 1000 W for 10 to 12 minutes.

3. Add stock and cook on 1000 W for a further 8 to 10 minutes.

4. Mix À our with 2 tablespoon of cold water to make a thin paste, and add to dish with corn, thyme and bacon. Cook on 1000 W for 6 to 8 minutes. Stir halfway through cooking. Season with pepper.

TEAM ROASTED BEEF AND BEAN SOUP

Serves: 2

Ingredients:

100 g thinly sliced beef 60 g boiled white kidney beans (or boiled soybeans) 30 g sweet pepper 30 g (1/6) onion (thinly sliced) 40 g celery (thinly sliced) 40 g cheese(Camembert cheese) moderate powdered cheese

2 pieces garlic (thinly sliced) 1 piece rosemary 1 teaspoon Chinese spirits 1 teaspoon olive oil ¼ teaspoon salt moderate roughly ground pepper

ѿ teaspoon dried stock powder 50 ml hot water ¼ teaspoon salt moderate pepper

Method:

1. Marinate beef with A (let it sit for 10 minutes to À avor). Wash the white kidney beans quickly with water and chop sweet peppers into 1 cm cubes.

2. Put half the onion, celery, beef (try not to overlap), white kidney beans, sweet pepper, in the microwave safe casserole, and then spread on shredded cheese.

3. Pour water into the tank before cooking. Put 2 into B, and sprinkle on cheese powder. Place the casserole on the center of the grill tray into the higher shelf position. Select steam 1 for 3 minutes, and then select 300 W + steam for 3 minutes. Finally, select 800 W for 4 minutes.

Potato and Corn Soup

ISHERMAN SEAFOOD SOUP

Serves: 2

Ingredients:

moderate salt moderate pepper 1 tablespoon olive oil ½ teaspoon stock powder 100 g clam (sand already spitted)* 1-2 piece lemon (already sliced into half-moon shape) 50 g tomato 1 teaspoon thyme (dried)

2 piece white¿ sh meat (80 2 shrimp 1 piece garlic 60 g mushroom (assorted honshimeji, brown swordbelt, À ammulina)

Method:

1. Cut one piece of ¿ sh into 4 equal sizes. Remove

the shells and intestines from the shrimp. Slice the garlic, cut open the mushrooms into appropriate size. Place A in a bowl, add salt and pepper. Sprinkle with olive oil and stir evenly (leave it standing for 10 minutes for a stronger À avor).

2. Place 1 at the outer side of the grill tray into the higher shelf position. Select crispy grill and cook for 12 minutes.

3. Put two cups of boiled water into the Microwave safe casserole, and dissolve the soup stock in the water. Add in clams and lemon, cook on 1000 W for 8 minutes, or until the clams open up, and then À avor with salt and pepper.

4. Serve 2 in a dish, decorated with 1 cm minced tomato and thymes. Place on top the clams and lemon from 3, and pour in the soup.

each boneless piece)

Soups, Snacks and Starters

– 63 –

RISPY FOCACCIA FINGERS

Serves: 4 to 6

Ingredients:

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

Method:

1. Cut the focaccia through the centre. Spread with combined butter and herbs. Cut into 2 cm wedge shaped pieces.

2. Place on metal tray into higher shelf position. Cook on Grill 1 for 4 to 5 minutes or until crisp and brown.

ROUTONS

Serves: 4 to 6

Ingredients:

4 tablespoon butter 12 slices bread, crusts removed 1 teaspoon mixed herbs (optional)

Method:

1. Melt butter on 600 W for 1 minute. Cut bread into 1 cm cubes. Combine melted butter and herbs, pour over bread cubes.

2. Mix well and place onto metal tray in middle shelf position. Cook on Grill 1 for 10 to 12 minutes, turning halfway through cooking.

ITA CHIPS

Serves: 4 to 6

Ingredients:

2 lebanese bread rounds 2 tablespoon olive oil ½ teaspoon dried oregano ½ teaspoon dried basil

Method:

1. Preheat oven to 180 °C.

2. Split bread in half horizontally, cut into triangles. Combine remaining ingredients in a small bowl.

Soups, Snacks and Starters

Brush one side of the bread with this mixture.

3. Place bread slices on metal tray in lower shelf position. Bake for 6 to 8 minutes, or until lightly browned.

4. Cool chips on metal tray. Store in an airtight container. Serve with dips or as an alternative to potato chips.

IZZA SUPREME

Serves: 4

Ingredients:

325 g pizza base ¼ cup tomato paste 60 g diced ham 40 g sliced cabanossi 60 g sliced salami ¼ red capsicum, sliced 2 mushrooms, sliced ¼ cup pitted black olives ½ cup grated pizza cheese

Method:

1. Spread pizza base with tomato paste. Evenly

sprinkle with remaining ingredients, ¿ nishing with cheese.

2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 600 g then touch Start. After oven has preheated place pizza onto metal tray in higher shelf position. Touch Start.

EAFOOD PIZZA

Serves: 4

Ingredients:

325 g pizza base ¼ cup tomato paste 200 g seafood mix (marinara) chopped ¼ cup sun dried tomatoes, chopped 2 tablespoon sour cream 2 tablespoon sweet chilli sauce ½ cup grated pizza cheese

Method:

1. Spread pizza base with tomato paste. Evenly sprinkle with remaining ingredients, ¿ nishing with cheese.

2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 800 g then touch Start. After oven has preheated place pizza onto metal tray in higher shelf position. Touch Start.

OPCORN

Serves: 2 to 4

Ingredients:

2 teaspoon butter 3 tablespoon popping corn

Method:

1. Place all ingredients in a loosely twisted oven bag.

2. Place oven bag on an inverted microwave-safe plate. Cook on 1000 W for 2 minutes.

3. Remove from bag and serve sprinkled with salt.

Pizza

– 64 –

ITY SPECIAL PIZZA

Serves: 4

Ingredients:

325 g pizza base ¼ cup tomato paste 1 clove garlic, crushed 100 g bacon 100 g cooked chicken breast, diced 100 g green prawn meat ¼ cup sun dried tomatoes, chopped 2 tablespoon sweet chilli sauce ½ cup grated pizza cheese

Method:

1. Spread pizza base with tomato paste. Evenly sprinkle with remaining ingredients, ¿ nishing with cheese.

2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 800 g then touch Start. After oven has preheated place pizza onto metal tray in higher shelf position. Touch Start.

ROPICAL CHICKEN PIZZA

Serves: 4

Ingredients:

325 g pizza base ¼ cup tomato paste 200 g cooked chicken breast, diced ½ cup creamed sweet corn 1 slices pineapple, diced ½ mango, sliced 1 cup grated pizza cheese

Method:

1. Spread pizza base with tomato paste. Evenly sprinkle with remaining ingredients, ¿ nishing with cheese.

2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 800 g then touch Start. After oven has preheated place pizza onto metal tray in higher shelf position. Touch Start.

INI PIZZA

Makes: 2 to 4

Ingredients:

4 small round pita breads 2 tablespoon tomato paste ¾ cup grated Mozzarella cheese ¾ cup chopped salami 50 g mushrooms, chopped 2 tomatoes, chopped 1 teaspoon dried herbs

Method:

1. Place pita bread onto greased metal tray. Spread each piece with tomato paste, then sprinkle with remaining ingredients.

2. Preheat oven at 200 °C, after preheat put metal tray in lower shelf position cook for 10 minutes.

IZZA ITALIANO

Serves: 4

Ingredients:

325 g pizza base ¼ cup tomato paste 1 clove garlic, crushed 1 tablespoon pesto 60 g sliced salami 40 g sliced pepperoni ¼ onion, sliced ¼ capsicum, sliced ¼ cup pitted black olives 6 anchovy ¿ llets 1 cup grated pizza cheese

Method:

1. Spread pizza base with tomato paste. Evenly

sprinkle with remaining ingredients, ¿ nishing with cheese.

2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 800 g then touch Start. After oven has preheated place pizza onto metal tray in higher shelf position. Touch Start.

OME MADE PIZZA

Serves: 2 to 4

Ingredients:

2 onions, ¿ nely sliced 3 garlic cloves, crushed 1 tablespoon olive oil 1 roll of pizza dough 100 ml tomato sauce 1 tablespoon oregano 100 g ricotta salt, pepper

Method:

1. Cook the ¿ nely sliced onions and garlic in a bowl, with the olive oil, for 3 to 4 minutes on 1000 W. Leave to cool.

2. Using your hands, spread out the dough in the greased metal tray without making a raised edge.

3. Spread on the sauce, onions, oregano and season, covering all the dough well.

4. Fill water tank. Preheat on Convection 220 °C. Place metal tray in middle shelf position and cook on Convection 220 °C for 15 minutes.

5. Then add other ingredients according to taste, cheese, anchovies, olives, bacon pieces etc. and continue cooking on Convection 220 °C for 8 to10 minutes with a Steam shot for 3 minutes at the start of this cooking stage.

Soups, Snacks and Starters

– 65 –

UCCHINI SLICE

Serves: 4 to 6

Ingredients:

4 rashers bacon, diced 1 onion, diced 2 cups grated zucchini 2 cups grated carrot 1 cup grated tasty cheese 1 cup self raising À our 5 eggs, lightly beaten 125 ml vegetable oil 1 tablespoon fresh chopped parsley Salt and pepper

Method:

1. Lightly grease a 25 cm square microwave-safe dish. Place bacon and onion in a 2-litre casserole dish and cook on 1000 W for 2 to 3 minutes. Allow to cool slightly.

2. Stir in zucchini, carrot and cheese and À our in a 1-litre bowl whisk together remaining ingredients and stir until combined. Pour into prepared dish. Cook on 600 W for 18 minutes.

OASTED RED CAPSICUM & MUSHROOM

RUSCHETTA

Makes: 4

Ingredients:

200 g ( 4 to 5) large À at mushrooms 1 tablespoon olive oil 12 (340 g) slices Turkish bread 1½ tablespoon butter, softened 1 clove garlic, minced 50 g jar roasted red capsicum, sliced 100 g ¿ rm goats cheese

Method:

1. Mix together butter and garlic to form garlic butter. Slice the mushrooms and drizzle with olive oil. Cook on 1000 W for 3 minutes. Set aside.

2. Preheat oven on Convection 220 °C. Spread one side of the bread with garlic butter and place in

Soups, Snacks and Starters

a single layer on the metal tray in higher shelf position. Cook for 6 minutes.

3. Turn the bread slices over. Layer the mushrooms and red capsicums on the top of the bread slices. Crumble the goats cheese and sprinkle evenly over each slice. Cook for 200 °C a further 8 to 10 minutes in lower shelf postion.

HEESE AND RED PESTO TARTLETS

Makes: 12

Ingredients:

180 g ready rolled short crust pastry sheets 65 g red pesto or sun dried tomato paste 1 medium tomatoes, peeled, seeded and chopped 25 g black olives, chopped 125 g mozzarella cheese, grated 1 clove garlic 1 teaspoon dried oregano ¼ cup grated parmesan

Method:

1. Cut out 12 × 7 cm (approx) circles of pastry to ¿ t

into the base of 1 greased 12 holed tartlet tins. Chill for 30 minutes.

2. Preheat the oven at 200 °C.

3. Mix the red pesto, tomatoes, black olives, mozzarella and garlic in a bowl.

4. Fill the tartlet shells with mixture. Sprinkle with Parmesan and oregano. Place tin on metal tray in lower shelf position and cook on 200 °C for 14 to 16 minutes or until golden brown.

UTS AND BOLTS

Serves: 6 to 8

Ingredients:

60 g butter 2 teaspoon curry powder 2 tablespoon worcestershire sauce ½ teaspoon salt ¼ teaspoon garlic powder 125 g packet mixed rice crackers 200 g salted peanuts 125 g packet pretzel sticks 1 cup nutri- Grain 100 g changes fried noodles

Method:

1. Place butter, curry, Worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on 1000 W for 2 minutes.

2. Add remaining ingredients, mix well and cook on 1000 W for 5 to 6 minutes, stirring twice through cooking. Cool. Serve in a bowl with drinks.

– 66 –

UICHE LORRAINE

Serves: 4 to 6

Ingredients: Pastry:

2 sheets ready rolled short crust pastry

Filling:

4 rashers bacon, rind removed and bacon chopped ½ cup grated tasty cheese 3 eggs 150 ml cream 150 ml milk ½ teaspoon nutmeg

Method: Pastry:

1. Grease and line a 23 cm pie plate with short crust pastry sheets.

2. Preheat oven at 180 °C.

3. Place plate on metal tray in lower shelf position and cook for 15 to 17 minutes at 180 °C. Allow to cool slightly.

Filling:

1. Place bacon between two sheets of paper towel on a dinner plate. Cook on 1000 W for 2 minutes to 2½ minutes.

2. Sprinkle bacon and cheese on cooked pie shell. Beat eggs, cream, milk and nutmeg and pour over bacon and cheese.

3. Place on metal tray in lower shelf position and Bake at 180 °C for 22 minutes or until set.

INI QUICHES

Makes: 9 serves

Ingredients:

3 sheets ready rolled puff pastry 1 egg, beaten ½ cup milk 2 rashers bacon, rind removed bacon chopped 2 green onions, ¿ nely chopped salt and pepper paprika ½ cup grated tasty cheese

Method:

1. Preheat oven at 180 °C.

2. Cut pastry with a scone cutter and ¿ t into 9 cm diarneter greased patty tins.

3. Beat together eggs and milk and seasoning. Place small amount of bacon and green onion in the base of each pastry case. ¾ ¿ ll each pastry case with egg mixture. Sprinkle with cheese and paprika.

4. Put tins on metal tray in lower shelf position. Cook on 180 °C for 18 to 20 minutes.

HEESE STRAWS

Makes: 10

Ingredients:

1 sheet ready rolled puff pastry 1 egg, beaten 1 cup parmesan cheese 2 teaspoon paprika

Method:

1. Preheat oven at 200 °C.

2. Cut the pastry sheet into 10 equal strips (approx. 2 cm wide). Brush pastry with egg. Mix cheese and paprika together and sprinkle over each strip.

3. Twist pastry strips and place on the greased metal tray in lower shelf position. Cook on 200 °C for 10 to 11 minutes or until golden.

EMON PEPPER CHICKEN WINGS

Serves: 4

Ingredients:

ѿ cup lemon juice ¼ cup olive oil 2 cloves garlic, crushed 1 teaspoon whole grain mustard 2 tablespoon chopped parsley 1 teaspoon cracked black peppercorns 600 g chicken wings (16 pcs)

Method:

1. Combine ¿ rst six ingredients. Place chicken in a À at dish and pour over remaining combined ingredients. Marinate over night or for at least three hours.

2. Arrange marinated chicken on metal tray. Put the metal tray in higher shelf position and cook on Grill 1 for 27 minutes, turning once after 22 minutes.

Soups, Snacks and Starters

– 67 –

Lemon Pepper Chicken Wings

ACHOS SUPREME

Serves: 4 to 6

Ingredients:

500 g topside mince 1 onion, chopped 35 g taco seasoning mix 140 g tomato paste 1 teaspoon mexican chilli powder 310 g red kidney beans with liquid 180 g corn chips 1 avocado ½ cup sour cream ½ cup grated cheese paprika

Method:

1. Place meat and onion in a 2-litre dish. Cook on 800 W for 6 minutes. Mix with a fork breaking up any large pieces of meat.

2. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on 800 W for a further 10 minutes, stirring halfway through cooking.

3. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle on paprika. Cook on 800 W for 3 to 4 minutes.

HICKEN SAN CHOY BAU

Serves: 4

Ingredients:

10 dried Chinese mushrooms 2 teaspoon sesame oil 1 clove garlic, chopped 500 g minced chicken 10 water chestnuts, ¿ nely chopped 227 g bamboo shoots, chopped ¼ cup soy sauce 1 tablespoon oyster sauce 2 tablespoon sherry 1 iceberg lettuce

Soups, Snacks and Starters

Method:

1. Cover mushrooms with boiling water, stand for 30 minutes. Drain, remove stems and chop ¿ nely.

2. Place oil and garlic in a 2-litre casserole dish, cook on 1000 W for 50 to 60 seconds.

3. Add chicken and cook on 600 W for 6 to 7 minutes, stirring twice through cooking.

4. Add remaining ingredients except lettuce and cook on 600 W for 6 to 7 minutes. Stir twice through cooking.

5. Separate lettuce leaves, place tablespoon of mixture into each lettuce leaf serve immediately.

EGETABLE FRITTATA

Serves: 4

Ingredients:

250 g potatoes 250 g pumpkin 250 g carrots 1 red capsicum, sliced 6 eggs ½ cup sour cream salt and pepper 2 medium tomatoes, sliced Ҁ cup grated cheddar cheese

Method:

1. Peel and thinly slice potatoes, pumpkin and carrots. Layer vegetables and capsicum into a deep microwave-safe pie plate. Cover and cook on 1000 W for 7 minutes, stirring halfway through cooking.

2. Beat together eggs, sour cream, salt and pepper, pour over vegetables. Stir. Cook uncovered on 600 W for 8 minutes. Layer tomato across the top of frittata and sprinkle with cheese. Cook on 600 W for 3 minutes and Grill 1 for 6 to 8 minutes. Serve with salad and bread.

EGETABLE BAKE

Serves: 4 to 6

Ingredients:

250 g cauliÀ ower, cut into small pieces 250 g broccoli, cut into small pieces 3 carrots, sliced ¼ cup water ½ cup cottage cheese 1 egg ½ cup cream ½ teaspoon lemon pepper ½ teaspoon seasoned herbs ½ cup grated tasty cheese

Method:

1. Place vegetables and water in a 3-litre casserole dish. Cover and cook on 1000 W for 8 to 10 minutes. Drain well.

2. Place remaining ingredients except tasty cheese in a bowl and mix well. Pour over vegetables. Cook on 800 W for 12 to 14 minutes.

3. Sprinkle with tasty cheese. Place on metal tray in middle shelf position and cook on Grill 1 for 6 to

8 minutes.

– 68 –

PINACH AND FILO PIE

Serves: 4 to 6

Ingredients:

1 bunch spinach 250 g fetta cheese 4 eggs 1 cup cream 1 tablespoon À our ½ teaspoon nutmeg ground black pepper 1 clove garlic, crushed 8 sheets ¿ lo pastry 40 g butter, melted 2 teaspoon sesame seeds

Method:

1. Wash spinach and remove leaves from stalks.

Cut leaves ¿ nely and place into a 3-litre casserole dish. Cover and cook on 1000 W for 3 to 5 minutes. Drain well. Crumble in Fetta cheese.

2. Preheat oven to 200 °C.

3. In a small bowl, beat eggs lightly and combine

with cream, À our, nutmeg, pepper and garlic.

4. Place 4 buttered sheets of ¿ lo pastry in base of

pie dish. Place spinach and cheese into pie dish, and pour over egg mixture. Fold one sheet of ¿ lo in half widthwise and lay over top of spinach mixture. Brush with melted butter and repeat method with remaining sheets of ¿ lo, brushing with butter between each layer of ¿ lo. Trim off excess ¿ lo around edges and press down at the sides of the dish. Brush with butter and sprinkle with sesame seeds. With a sharp knife cut a diamond pattern in top of ¿ lo pastry.

5. Place pie dish on metal tray in lower shelf position and cook on 200 °C for 20 to 25 minutes.

OASTED NUTS

Serves: 2 to 4

Ingredients:

1 cup raw peanuts (with or without skins, and unsalted) 2 teaspoon salad oil salt to taste

Method:

1. Place peanuts in a single layer on a pie plate. Cook on 1000 W for 4 to 6 minutes, stirring every 2 minutes during cooking until golden brown.

2. Drizzle nuts with oil and sprinkle with salt. Stir well. Cook on 1000 W for 30 to 40 seconds. Stir. Serve hot or cold in a small bowl.

RUSTLESS CHEESE AND SPINACH PIE

Serves: 4

Ingredients:

1 bunch spinach 6 green onions, thinly sliced 500 g ricotta 2 eggs 1 tablespoon plain À our ½ teaspoon nutmeg ½ cup grated cheddar 2 tomatoes, sliced (optional)

Method:

1. Wash and trim thick stalks from spinach. Chop leaves roughly. Pile onto a microwave-safe dinner plate and cover with plastic wrap. Microwave on 1000 W for 2 minutes. Set aside to cool slightly.

2. Place green onions into a small bowl cover and cook on 1000 W for 3 minute.

3. Squeeze out excess moisture from cooked spinach. Place ricotta, eggs, spinach, green onions, À our and nutmeg in a large bowl, season to taste and fold with a spatula until well combined.

4. Preheat oven to 200 °C.

5. Lightly grease a round (25 cm) microwave-safe pie dish. Spread mixture evenly into prepared dish and sprinkle with grated cheddar.

6. Place dish on metal tray in lower shelf position and cook on 200 °C for 18 minutes. Remove and stand for 2 minutes before cutting. Serve topped with sliced tomato.

Soups, Snacks and Starters

Spinach and Filo Pie

– 69 –

Directions for Cooking Fish and Shell¿ sh by Micro Power

Clean ¿ sh before starting the recipe. Arrange ¿ sh in a single layer, do not overlap edges. Prawns and scallops should be placed in a single layer.

Cooking Fish and Shell¿ sh by Micro Power

FISH OR SHELLFISH AMOUNT POWER

500

Fish Fillets 500

Scallops (sea) 500

Green Prawns medium size (shelled and cleaned)

Whole Fish (stuffed or unstuffed)

OY & HONEY SALMON

Serves: 4

Fish and Shell¿ sh

Ingredients:

4 salmon ¿ llets, each 100 to 150

Marinade

15 ml honey 30 ml dark soy sauce 15 ml sherry 1 garlic clove, crushed 5 ml fresh root ginger, grated

Method:

1. Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to marinate for 2 to 3 hours in the fridge.

2. Cover salmon with pierced cling ¿ lm and place on base of oven. Cook salmon on 600 W for 7 to 8 minutes.

NOTE:

be halved and total cooking time on 600 W should be reduced to 4 to 6 minutes.

For 2 ¿ llets the marinade quantities should

500 g to 600

To Cook by Time:

Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns or scallops.

APPROX. COOKING TIME

(in minutes)

600 W 6 to 8

600 W 5 to 7

600 W 5 to 6

600 W 6 to 8

ALMON IN TERIYAKI

Ingredients:

300 g salmon ¿ llets, cut slit or pierce ¿ llets with fork 80 g fresh mushroom, sliced 2 tablespoon teriyaki sauce ½ tablespoon oyster sauce 40 g garlic, minced 10 g ginger, shredded ¼ teaspoon black pepper 3 tablespoon oil 1 stalk chinese parsley, for garnishing

Method:

1. Cook garlic with oil in a bowl, on 1000 W for about 2 to 2½ minutes in a microwave safe casserole, do not cover with lid (stir-in-between).

2. Mix half garlic oil, teriyaki sauce, oyster sauce and black pepper together.

3. Put salmon on the dish, place mushroom and ginger on top of salmon, follow by teriyaki mixture, cook on 600 W for 7 to 8 minutes, cover with lid. When ready serve with remaining garlic and chinese parsley.

– 70 –

ALMON WITH HOLLANDAISE SAUCE

Serves: 4

Ingredients:

4 salmon ¿ llets or steaks each 100 to 150 30 ml white wine

Sauce

3 egg yolks 30 ml white wine vinegar 150 g chilled, unsalted butter, cut into cubes pepper

Method:

1. Place salmon in dish with wine. Place on base of oven, cover and cook on 600 W for 8 minutes. Leave to stand and make sauce.

2. Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on 1000 W for 30 seconds. Whisk. Cook on 1000 W for 10 seconds. Whisk again and cook on 1000 W for 10 seconds.Repeat 10 seconds stages until sauce is thick and creamy.

3. Season and serve immediately with the salmon.

NOTE

: This sauce must not boil or the eggs will

curdle.

ALMON WITH MANGO SALSA

Serves: 4

Ingredients:

4 salmon ¿ llets, each 100 to 150 50 g butter

Marinade:

45 ml white wine 1 garlic clove, crushed

2.5 cm fresh root ginger, ¿ nely grated

Mango Salsa:

2 red chillies, seeds removed, thinly sliced 100 g peeled, cooked prawns 4 spring onions, thinly sliced 1 small garlic clove, ¿ nely chopped 1 ripe but ¿ rm avocado, peeled and chopped ½ ripe mango, peeled and chopped 1 lime, juice of

Method:

1. Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to marinate for 2 to 3 hours in the fridge.

2. Mix all the salsa ingredients together and chill in fridge.

3. Place the salmon in the glass dish directly on base of oven. Fill water tank. Cook salmon on Steam 1 for 15 minutes. Serve salmon with the salsa.

UTTERED SALMON STEAMED WITH VEGETA-

BLES IN

Serves: 2

Ingredients:

2 fresh salmon slices (approximately 80g each) 40 g cabbage 30 g enoki mushroom 10 g Chinese chives 20 g butter 2 sheets baking paper (30 x 30 cm)

2 tablespoon miso 2 teaspoon cooking wine 2 teaspoon castor sugar 1 teaspoon sweet cooking sake ½ teaspoon vegetable oil moderate stock powder

Method:

1. Prepare A for use as sauce.

2. Remove big ¿ shbone from salmon, cut each

piece into 4-5 equal parts. Use 1 tablespoon of sauce from 1 to stir well.

3. Cut cabbage into shreds of 1 cm wide, cut enoki mushroom in half. Cut Chinese chives into 4 cm long pieces. Stir the vegetables with 1 tablespoon of sauce well.

4. Place salmon meat separately on the 2 sheets of baking paper, with ¿ sh skin facing upwards, and then place 2 equal parts of 3 around each. Sprinkle on the rest of the sauce, place in 2 equal parts of butter and then wrap up. Pour water into the tank before cooking.

5. Place onto the grill tray in higher shelf position. Select steam 1 for 2-3 minutes and then select 300 W + steam for 3 minutes. Finally, select

800 W for 4-4½ minutes.

APER WRAP

Fish and Shell¿ sh

– 71 –

Buttered Salmon Steamed with

Vegetables in Paper Wrap

ALMON STEAMED WITH VANILLA

Ingredients:

3 pieces salmon ¿ sh (¿ shbone removed, approximately 80 1 twig thyme 1 twig parsley 3 sticks baby corn moderate salt A: 1 tablespoon Chinese spirits 1 teaspoon olive oil ½ teaspoon salt moderate pepper, mashed garlic 20 g sweet pepper (red) 20 g sweet pepper (yellow)

Method:

1. Rip thyme and parsley, then sprinkle on salmon together with A and set aside.

2. Cut sweet pepper into thin slices, cut baby corn into halves, and then sprinkle on salt.

3. Pour water into the tank before cooking. Place salmon onto casserole with a diameter of approximately 23 cm, with the ¿ sh skin facing upwards, place in 2 while avoiding overlapping with salmon. Place the casserole on the grill tray in higher shelf position. Select steam 1 for 8 minutes, then select 300 W + steam for 3 minutes.

per piece)

EMON PEPPER FISH

Serves: 2

Ingredients:

500 g ¿ sh ¿ llets ¼ cup lemon juice 1 teaspoon cracked black (ground) pepper

Method:

1. In a 1-litre dish place all ingredients. Set on 600 W for 7 to 9 minutes. Stand for 3 minutes.

HAI FISH CAKES

Serves: 9

Ingredients:

500 g white ¿ sh ¿ llets 1 tablespoon red curry paste 2 tablespoon cornÀ our 1 teaspoon chopped chilli 1 tablespoon ¿ sh sauce 3 green onions, chopped ¼ cup coriander leaves

Method:

1. Place all ingredients except oil in a food processor and blend until smooth. Grease 9 round tins (ĭ=6 cm). Add mixture into tins and place onto the metal tray.

2. Preheat the oven on 180 °C. Put the metal tray in higher shelf position and cook for 20 minutes. Cook on Grill 1 for 3 to 4 minutes. Then serve with sweet chilli sauce.

Fish and Shell¿ sh

Salmon Steamed with Vanilla

ROVENÇAL FISH CUTLETS

Serves 4

Ingredients

800 g Salmon Cutlets salt and pepper olive oil 4 tomatoes, sliced Herbs de Provence 1 courgette, sliced 12 black olives

Method:

1. Wash and dry ¿ sh cutlets. Sprinkle with salt, pepper and oil. Place the ¿ sh and the vegetables in a glass dish and sprinkle with olive oil and Herbs de Provence.

2. Fill water tank. Place the dish on the glass shelf in the lower shelf position and cook on 300 W + Steam for about 20 minutes. Shortly before the end of the cooking time, add the olives to the dish.

– 72 –

OCONUT FISH CURRY

Serves: 4 to 5

Ingredients:

1 onion 1 red pepper 200 ml coconut milk 1 tomato 1 tablespoon curry paste juice of ½ lemon 600 g coley or pollock, cut into cubes salt and pepper

Method:

1. Sweat the chopped onion with the cubed pepper in the dish, covered, for 4 to 5 minutes on 1000 W.

2. Add the coconut milk, the peeled and chopped tomato, the curry paste and lemon juice; Cook on 1000 W for 3 minutes.

3. Add ¿ sh. Cover and cook on 1000 W for 6 to 7 minutes, stirring halfway through cooking time. Season to taste before serving.

Note:

If you use 4 frozen ¿ sh ¿ llets, cook approx. 13

minutes on 1000 W, turning halfway through cooking time.

MOKED FISH

Serves: 2 to 4

Ingredients:

2 medium sized smoked ¿ sh ¿ llets (approx. 500 1 tablespoon butter, melted freshly ground black pepper

Method:

1. Place all ingredients in a 3-litre casserole dish. Cover and cook on 600 W for 5 to 6 minutes or until cooked. Stir at half time.

HAI STEAMED TROUT

Serves: 2

Ingredients:

2 trout ¿ llets, approx 140 g each 2 cloves of garlic, ¿ nely chopped 1 to 2 small red chilli, ¿ nely chopped 1 lime, zest and juice 4 spring onions, ¿ nely chopped 30 ml light soy sauce

Method:

1. Place ¿ sh ¿ llets into a shallow dish, sprinkle the remaining ingredients on the top of the ¿ sh.

2. Cover, place on base of the oven and cook on 600 W for 4 to 5 minutes, or until the ¿ sh is cooked through. Serve with rice.

)

OD EN PAPILLOTE WITH BULGHUR AND

ERB PILAF

Serves 4

Ingredients:

280 g mixed Asian greens, such as pak choy, and Chinese cabbage, chopped 4 cod ¿ llets ½ orange, zest and juiced 3 tablespoon basil, shredded 2 garlic, ¿ nely chopped 120 ml dry white wine 1 tablespoon olive oil ½ fennel, thinly sliced 1 carrot, cut into thin strips

Pilaf

200 g bulghur wheat 1 tablespoon olive oil ½ lemon, juiced 1 garlic, crushed 2 tablespoon basil, shredded 2 tablespoon coriander, chopped 3 spring onions, sliced Salt and pepper

Ingredients

1. Cut out four 30 cm square or baking parchment. Arrange ¼ of the chopped Asian greens in the middle of each paper square. Top with ¿ sh, and sprinkle over the orange zest, juice, basil, garlic, wine, oil, carrot, and season. Fold over the paper to form a parcel, leaving a little air inside so the ingredients can steam, and twist the edges to seal.

2. Place parcels on trivet, and place trivet on glass shelf in middle shelf position. Fill water tank. Cook on Steam 1 for 30 to 40 minutes. The oven can only be set to cook for a maximum 30 minutes at a time. The water tank will need re¿ lling every 30 minutes during the cooking time. Reset time and ¿ ll water tank every 30 minutes. Open one of the parcels to check that the ¿ sh is cooked, it should À ake easily.

3. Combine the bulghur wheat with 800 ml boiling water in a shallow dish. Place on glass shelf in middle shelf position, Check the water level of the water tank, and cook 300 W + Steam for 8 to 12 minutes. or until the bulghur is just tender. Drain the bulghur if necessary.

4. Fork through the cooked bulghur and mix in the olive oil, lemon juice, garlic, basil, coriander and spring onions. Season with salt and pepper to taste.

Fish and Shell¿ sh

– 73 –

REAMY COD & LEEK CHOWDER

Serves: 4

Ingredients:

500 g potatoes, peeled and cut into 1 cm cubes 25 g butter 2 large leeks, thickly sliced 15 ml plain À our 568 ml hot ¿ sh stock bay leaf 275 ml milk 250 g cod ¿ llet, cubed 10 tiger prawns, peeled

Method:

1. Place potatoes in a large shallow dish with 3 tablespoon water and cover. Place on base of oven and cook on 600 W for 7 minutes.

2. Place the butter and leeks in a large bowl. Place on the base of oven and cook on 1000 W for 2 to 3 minutes and then add the potatoes.

3. Stir in the À our and gradually add the ¿ sh stock and bay leaf. Cook on 1000 W for 8 to 10 minutes or until the potato is tender. Stir halfway.

4. Then stir in the milk, cod and prawns. Cook on 600 W for 7 to 8 minutes or until the ¿ sh is cooked. Remove the bay leaf and season to taste. Serve immediately.

AKED COD AND POTATO

Serves: 2

Ingredients:

8 pieces boneless cod (40 g each piece) moderate salt moderate pepper 300 g (1 piece) potato ½ small piece onion 100 ml milk (room temperature)

Fish and Shell¿ sh

moderate cheese powder

30 g butter 1 tablespoon thyme (dried) moderate salt moderate pepper

Method:

1. Cut open the cod skin, sprinkle with salt and pepper.

2. Cut the potato into slices of 2-3 mm wide, also cut the onion and garlic into thin slices.

3. Divide 2 and A into two equal amounts and put onto the microwave/oven safe dish, wrapped in a plastic wrap, put at the center of the oven. Cook on 600 W for 7 minutes.

4. After heated, add half the milk into each of the 3, and put on the cod with skin side down. Sprinkle with cheese powder, put on the center of grill tray to higher shelf position, select crispy grill, and cook for 15 minutes.

RANGE WHITEFISH SALAD

Serves: 2

Ingredients:

12 pieces white¿ sh (25 400 g (2 pieces) orange 2 tablespoon olive oil moderate mint 120 g salad vegetables (salad, water cabbage, etc.) moderate salt moderate pepper

moderate mint 2 tablespoon olive oil 1 piece toast (diced)

2 teaspoon lemon juice moderate salt moderate pepper

Method:

1. After slightly mashing the orange peel, extract the peel for later use. Hold aside about 4 tablespoon of orange juice for later use. Prepare 6 thin slices of orange pieces without peels on a dish.

2. Drip the ¿ sh with some mashed peel and juice from A and 1 (leave it standing for 15 minutes for a stronger À avor). Cut the toast into 3 cm cubes. Place the ¿ sh along with the bread with the skin side up on the grill tray in higher shelf position. Select crispy grill and cook for 14-16 minutes.

3. Put the remaining juice and B into a bowl, stir evenly with an eggbeater while adding olive oil in small amounts. Add the mashed orange peel and mint to make the salad dressing.

4. Put salad vegetables into another bowl, sprinkle with salt and pepper. After evenly stirred, add half of the 3. Place on the dish the salad, ¿ sh from 2, toast cubes, fruit from 1, and drip with the

remaining 3.

each boneless piece)

– 74 –

Orange White¿ sh Salad

TEAMED WHITEFISH WITH MUSHROOM

Ingredients:

2 pieces White¿ sh (¿ shbone removed, 80 Assorted 60 g honshimeji mushroom, enoki mushroom moderate salt, pepper 1 tablespoon cooking wine moderate honewort moderate olive oil 2 sheets baking paper (30 x 30 cm)

Method:

1. Season ¿ sh with salt and pepper.

Cut open honshimeji mushroom and enoki mushroom.

2. Place the ¿ sh separately on the 2 sheets of baking paper, with ¿ sh skin facing upwards. Place 2 equal parts of honshimeji mushroom and enoki mushroom around each, sprinkle on cooking wine and wrap up.

3. Pour water into the tank before cooking.

4. Place onto the grill tray, and then place the grill tray on middle shelf. Select 300 W + steam for 10 minutes.

5. Remove to plate after heating, relish with honewort, and sprinkle on sour citrus vinegar according to individual preference.

ARLIC & CHILI PRAWNS

Serves: 4

Ingredients:

1 kg uncooked king prawns 1 small red onion, thinly sliced 40 g butter 3 garlic cloves, crushed 2 fresh bird’s eye chillies, deseeded & ¿ nely chopped ½ small red capsicum, ¿ nely sliced 100 g snow peas, trimmed 1 tablespoon lemon juice 80 ml thickened cream ¼ cup coriander leaves, chopped cooked jasmine rice, to serve

Method:

1. Peel and de-vein prawns leaving tails in tact, set aside.

2. Place onion, butter, garlic and chilli into 3-litre microwave-safe dish. Cook on 1000 W for 4 minutes, stir halfway through cooking.

3. Add prawns and mix to combine. Cook on 800 W for 3 minutes. Stir in capsicum and snow peas, cover and cook on 800 W for a further 3 minutes.

4. Stir through lemon juice, cream and coriander, season and cook on 1000 W for 1 minute. Serve immediately with cooked rice.

each piece)

TEAMED GARLIC PRAWNS

HINESE-STYLE

Serves: 4

Ingredients

240 g large tiger prawns 2 tablespoon light soy sauce 5 cloves garlic, crushed 1 teaspoon brandy

Method:

1. Wash prawns thoroughly. In a bowl, mix the soy sauce, garlic and brandy. Arrange the prawns in a shallow dish, and cover with the soy sauce mixture.

2. Fill water tank. Cook on base of oven on Steam 1 for 10 to 15 minutes, until opaque. Serve hot.

AYONNAISE SHRIMP BALLS

Container: Grill tray (upper shelf).

Ingredients:

300 g (24 pieces) shrimp 2 tablespoon corn starch 40 g vegetable oil moderate cashew

1 teaspoon hard liquor (or Chinese spirits) moderate salt moderate pepper

6 tablespoon mayonnaise 1 tablespoon ketchup 1 teaspoon custer sugar

Method:

1. Cut open the shrimps with shells and remove the intestines. Wash thoroughly and wipe dry the water. Add A, corn starch, and vegetable oil for À avor in order.

2. Lay out 1 in the center of the grill tray in the higher shelf position. Select crispy grill, and cook for 12-14 minutes.

3. Mix B in the bowl, add 2 and stir evenly. Before serving, sprinkle with roughly-grinded cashews.

Fish and Shell¿ sh

– 75 –

ANILLA SHRIMP GRILL

Serves: 2

Ingredients:

320 g (15 pieces) shrimp 2 pieces garlic A: moderate assorted vanilla 1 piece rosemary 2 tablespoon olive oil moderate salt moderate pepper

Method:

1. Remove the heads from the shrimps. Cut open the shrimp with the shells and remove the intestines. Wash thoroughly and wipe dry the water. Place A into a bowl and stir evenly. Add in the shrimps, sliced garlic, and stir evenly (leave it standing for 15 minutes for a stronger À avor).

2. Place the shrimps in the center of the grill tray in the middle shelf position. Select crispy grill and cook for 10-12 minutes.

EAFOOD MARINARA

Serves: 4

Ingredients:

250 g scallops 250 g prawns, shelled and deveined 1 squid, approx. 275 g) cleaned and sliced 2 tablespoon butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste ¼ cup white wine 1 tablespoon basil, chopped pepper

Fish and Shell¿ sh

chopped parsley

Method:

1. Place cleaned seafood into a 2-litre dish. Set aside.

2. Place butter and garlic in a 1-litre dish. Cook on 1000 W for 1 minute 30 seconds.

3. Add remaining ingredients except seafood to dish and cook on 1000 W for 3 minutes.

4. Purée tomato mixture in a blender or food processor and pour over seafood. Cook on 800 W for 6 to 7 minutes. Stand for 5 minutes. Serve

with pasta or salad.

TEAMED MUSSELS WITH GARLIC

Serves: 2

Ingredients:

900 g mussels, weight in shells 15 ml olive oil 1 onion ¿ nely chopped 2 garlic cloves, crushed 150 ml dry white wine 1 bunch À at-leaf parsley, ¿ nely chopped

Method:

1. Scrub mussels and pull off any beards discarding any broken or open shells.

2. Place oil, onion and garlic in a dish, cover with pierced cling ¿ lm. Place on base of oven and cook on 1000 W for 2 minutes.

3. Add wine and cook on 1000 W for 3 minutes.

4. Fill water tank. Add the mussels, cover dish with pierced cling ¿ lm and cook on glass shelf in lower shelf position on Steam 1 for 8 to 10 minutes. Discard any unopened shells. Add the parsley and stir before serving.

– 76 –

Seafood Marinara

TEAMED PUMPKIN WITH SEAFOOD AND

UTTER

Serves: 2

Ingredients:

120 g (6 pieces) shrimp 100 g (6 pieces) scallop 80 g pumpkin 2 spears green asparagus* 40 g natural cheese (mozzarella, for pizza) 10 g butter moderate olive oil moderate soy sauce 2 sheets baking paper (30 x 35 cm)

4 cloves garlic (cut into thin slices) 2 pieces basil (ripped) moderate salt

2 tablespoon milk ½ teaspoon stock powder moderate salt

Method:

1. Remove heads and intestines from shrimp, then sprinkle A on together with the scallop and set aside. Cut pumpkin into 5 mm thick pieces, and randomly pare peel off from few spots. Cut green asparagus diagonally.

* Cut thick green asparagus spears into halves.

2. Pour water into the tank before cooking. Place pumpkin on the 2 sheets of baking paper at the bottom most layer, place on half of each of the ingredients, and then sprinkle on prepared B. Place in cheese and butter then wrap up; place onto the grill tray in higher shelf position. Select steam 1 for 2½ minutes, and then select 300 W + steam for 3 minutes. Finally, select 800 W for 4½ minutes.

3. Sprinkle on olive oil after heating, and then sprinkle on pepper.

OLDEN SEAFOOD PIE

Serves: 4

Ingredients:

400 g white ¿ sh ¿ llets 200 g peeled green prawns 100 g calamari rings 1 cup water 1 tablespoon lemon juice 30 g butter 1 onion, sliced 1 clove garlic, crushed 2 tablespoon À our 1 teaspoon French mustard 125 ml cream 8 sheets ¿ lo pastry 30 g butter melted, extra

Method:

1. Cut ¿ sh into 3 cm cubes and place into a 2-litre

dish with prawns and calamari. Pour over water and lemon juice. Cook on 600 W for 8 to 10 minutes or until seafood is just tender. Set aside.

2. Place butter and onion into a 1-litre dish. Cook on 1000 W for 2 minutes.

3. Blend in À our and mustard and cooking liquid from the seafood. Cook on 1000 W for 5 minutes, stirring every minute until sauce boils and thickens. Stir in cream and gently fold in seafood.

4. Preheat oven to 200 °C.

5. Divide seafood mixture between 4 × 2 cup ramekin dishes. Lay out sheets of ¿ lo pastry and brush with butter. Gently scrunch 2 sheets of ¿ lo onto the top of each ramekin dish, ensure all sauce mixture is covered.

6. Place ramekins onto the metal tray in lower shelf position and cook 200 °C for 20 to 30 minutes or until golden brown.

Fish and Shell¿ sh

– 77 –

Directions for Cooking Whole Poultry by Microwave

Cooking

Season as desired, but salt after cooking. Browning sauce (e.g. soy, Worcestershire) mixed with equal parts of butter will enhance the appearance.

Poultry may be stuffed or unstuffed. Tie legs together with cotton string. Place on microwave rack set in a rectangular dish. Place poultry breast-side down: turn over halfway through cooking. Cover with wax paper to prevent splattering.

After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer, inserted into the thigh muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate. A thermometer cannot be accurately inserted into a small bird. To check desired cooking of a small bird, juices should be clear and the drumsticks should readily move up and down.

Poultry

If the poultry is not cooked enough return it to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalise throughout the food and ¿ nishes the cooking process. If a large amount of juice accumulates in the bottom of the baking dish occasionally drain it. If desired, reserve for making gravy. Less-tender birds should be cooked in liquid such as soup or broth. Use ¼ cup per 500 g of poultry. Use an oven cooking bag or covered casserole. Select a covered casserole dish deep enough so that bird does not touch the lid.

During cooking it may be necessary to shield legs, wings and the breast bone to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag. Multiply the weight of the poultry by the minimum recommended minutes per 500 g. Programme Power and Time.

– 78 –

Directions for Cooking Poultry Pieces by Microwave

Arrange pieces skin-side up, and evenly spread in a shallow dish.

Cover with wax paper, or paper towel. Multiply the weight by the minimum time recommended in the chart.

Cooking Poultry by Micro Power

POULTRY POWER

Chickens 800 W 87 °C 10 to 12

Chicken (pieces) 800 W 87 °C 8 to 9

Turkey 800 W 87 °C 10 to 15

Duck 800 W 87 °C 10 to 15

TALIAN CHICKEN CASSEROLE

Serves: 4 to 6

Ingredients:

1 tablespoon oil 1 clove garlic, crushed

1.2 kg chicken pieces 250 g baby onions peeled and left whole 400 g can tomatoes ¼ cup tomato paste ½ teaspoon marjoram ½ teaspoon oregano 100 g button mushrooms 20 black olives 2 tablespoon chopped parsley salt and pepper

Method:

1. Place all ingredients into a 3-litre casserole dish and mix well. Cover. Place on the base of oven and cook on 600 W for 30 minutes, stir halfway through cooking and cooking Convection 180 °C for 20 minutes.

TEMPERATURE

AFTER COOKING

HICKEN PASANDA

Serves: 4

Ingredients:

3 cardamom pods ½ cinnamon stick 3 ml cumin seeds 5 ml garam masala 5 ml chilli À akes

2.5 cm fresh root ginger, grated 1 garlic clove, crushed 25 g ground almonds 45 ml natural yoghurt 600 g skinless chicken breast, cut into chunks 15 ml olive oil 2 onions, ¿ nely chopped 150 ml single cream 30 ml coriander, chopped

Method:

1. Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic, almonds and yoghurt into a non metallic bowl. Add chicken and stir well. Leave to marinate in the fridge for 2 to 3 hours.

2. Place oil and onions in casserole. Place on base of oven and cook on 1000 W for 2 minutes. Stir chicken into onions. Place casserole on base of oven, cover and cook on 600 W for 15 minutes. Stir. Cook for a further 10 to 15 minutes on 300 W.

3. Stir in cream and coriander and cook on 600 W for 3 minutes or until hot.

APPROX. COOKING TIME

(minutes per 500 g)

Poultry

– 79 –

HICKEN CACCIATORE

Serves: 4

Ingredients:

1 kg chicken drumsticks 400 g can tomatoes, diced ¼ cup tomato paste 1 teaspoon minced garlic 1 onion, sliced 2 teaspoon dried oregano ¼ red capsicum, sliced

Method:

1. In a 3-litre dish mix all the ingredients. Cover. Please on base of oven and cook on 600 W for 30 minutes. Stir, uncover and cook on Convection 200 °C for 15 minutes.

AYERED CHICKEN

Serves: 4

Ingredients:

2 boneless and skinless chicken breasts 1 tablespoon lemon juice 1 teaspoon fresh thyme ½ tablespoon olive oil salt and pepper 400 g ready made puff pastry 125 g jar of red peppers, drained 100 g ripe brie 1 egg, beaten to glaze 2 tablespoon freshly grated parmesan

Method:

Poultry

1. Slice the chicken breasts into strips and place between plastic ¿ lm and À atten using a rolling pin. 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.

2. Preheat on Convection 200 °C.

3. Spread the chicken out on the metal tray in the lower shelf position. Cook on Convection 200 °C for 10 to 15 minutes or until cooked through, turning halfway.

4. Remove chicken from the shelf and allow to cool slightly. Wash metal tray.

5. Roll out pastry to a 25 x 25 cm square. Place ½ of the chicken on the centre third of the pastry. Cover with ½ of the peppers, then all of the brie followed by the rest of the peppers and ¿ nally the remaining chicken. Brush the edges of the pastry with beaten egg and draw up the two longer sides together over the ¿ lling and press the edges ¿ rmly together to seal. Flute the edges.

6. Preheat the oven on Convection 200 °C.

7. Transfer the pastry onto the metal tray and brush with beaten egg. Sprinkle with parmesan cheese. Place metal tray in lower shelf position. Cook on Convection 200 °C for 20 to 25 minutes until the pastry is crisp and golden.

OQ AU VIN

Serves: 4 to 6

Ingredients:

12 pickling onions 4 slices streaky bacon, rinds removed, bacon chopped

1.2 kg chicken pieces 125 g button mushrooms, washed and dried ¾ cup hot chicken stock ¼ cup red wine 2 cloves garlic, crushed 20 g butter, cut into pieces 1 teaspoon mixed herbs freshly ground black pepper

Method:

1. Place onion and bacon into a 3-litre casserole dish and cook on 1000 W for 2 to 3 minutes. Add remaining ingredients and combine well.

2. Cover and cook on 600 W for 30 to 35 minutes. Remove lid, stir and rearrange chicken pieces. Continue to cook on Convection 180 °C for 20 to 25 minutes. Stand 10 minutes before serving.

ARMESAN CRUSTED CHICKEN

Serves: 4

Ingredients:

1 kg chicken breast ¿ llets 40 g butter 2 cloves garlic, crushed 1 cup fresh breadcrumbs ¼ cup chopped parsley ½ cup grated fresh Parmesan cheese

Method:

1. Trim chicken ¿ llets and place in a single layer onto metal tray. Set aside.

2. Place butter into a small dish and melt on 600 W for 1 minute.

3. Preheat oven to 180 °C.

4. Brush butter over chicken ¿ llets and sprinkle with combined remaining ingredients. Put metal tray in higher shelf position. Cook at 180 °C for 30 minutes or until cooked through and golden brown.

– 80 –

REEN PEPPER CHICKEN

Serves: 4

Ingredients:

20 g butter 500 g chicken breast ¿ llets, sliced 2 tablespoon green pepper corns 1 teaspoon chicken stock powder 1 tablespoon seeded mustard 2 tablespoon lemon juice ½ cup cream

Method:

1. Place butter in a 3-litre dish. Cook on 1000 W for 20 seconds.

2. Add chicken and cook on 800 W for 8 to 10 minutes, stirring halfway through cooking.

3. Mix together remaining ingredients and pour over chicken. Cook on 1000 W for 2 to 3 minutes.

EPPER AND SESAME FRIED NUGGETS

Serves: 2

Ingredients:

400 g (2 pieces) chicken leg 7 tablespoon corn starch 3 tablespoon cooked sesame

1 tablespoon cooking wine 1 tablespoon soy sauce 30 g beaten egg Ҁ tablespoon salt moderate pepper

Method:

1. The thickness of the chicken must be even, and cut into 4 cm blocks (approximately 30 g each). Put into the container with A, stir evenly (leave it standing for 10 minutes for a stronger À avor). Put corn starch and meat into the bowl, rub thoroughly until there is no powder left.

2. Sprinkle sautéed sesame onto 1. Place onto the grill tray with the skin side up in higher shelf position. Choose crispy grill and cook for

13 minutes.

HICKEN PIE

Serves: 4 to 6

Ingredients:

500 g chicken thigh ¿ llets, diced 60 g butter 1 onion, chopped 100 g mushrooms, sliced ¼ cup À our 1 cup milk 1 teaspoon mixed herbs 1 teaspoon French mustard pepper to taste ½ cup grated Swiss cheese 2 sheets ready rolled puff pastry

Method:

1. Place chicken into a 3-litre casserole dish and cook on 800 W for 5 to 6 minutes, stiring halfway through cooking.

2. Place butter and onion into a 2-litre dish and cook on 1000 W for 4 minutes. Stir in À our, cook on 1000 W for 1 minute and gradually add milk. Stirring constantly. Cook on 1000 W for 2 to 3 minutes stir every minute or until thick.

3. Add herbs, mustard, pepper, cheese and mushrooms, mix well. Stir through chicken and set aside.

4. Preheat oven to 200 °C.

5. Grease a 25 cm pie dish, line with one sheet of pastry. Add chicken ¿ lling and cover with other sheet of pastry. Trim edges. Place on metal tray in lower positon and cook on 200 °C for 32 to 35 minutes.

PRICOT NECTAR CHICKEN

Serves: 4 to 6

Ingredients:

40 g pkt French onion soup mix 400 ml apricot nectar 1 kg chicken drumsticks 1 clove garlic 1 onion, diced ½ cup dried apricots

Method:

1. In a 3-litre dish mix apricot nectar and French onion soup mix. Add chicken drumsticks and mix to coat with sauce, stir in remaining ingredients.

2. Put dish with lid on glass shelf in lower shelf position. Cook on 800 W for 18 to 20 minutes, turning halfway through cooking. Then cook on 600 W for another 18 to 20 minutes. Remove the cover. Cook on Convection 170 °C on 15 minutes.

Poultry

Pepper and Sesame Fried Nuggets

– 81 –

HICKEN CURRY

Serves: 4 to 6

Ingredients:

1 onion, chopped 2 tablespoon red curry paste 500 g chicken ¿ llets 1 cup coconut milk 2 cups ¿ nely sliced vegetables 1 tablespoon ¿ sh sauce 1 tablespoon brown sugar

Method:

1. In a 3-litre dish mix onion and curry paste. Cook on 1000 W for 4 minutes with lid, stiring halfway.

2. Add chicken. Cook on 600 W for 4 minutes. Stir. Cook on 600 W for 4 minutes,

3. Add coconut milk, vegetables, ¿ sh sauce and brown sugar. Cover. Cook on 1000 W for 6 to 8 minutes and stir every 2 minutes.

NDONESIAN SHISH KABOB

Serves: 2

Ingredients:

400 g chicken leg (dice into chunks of 1 cm) 4-6 long sticks

3 tablespoon peanut butter 2 tablespoon soy sauce 2 tablespoon coconut milk (or milk) 2 tablespoon ketchup 2 teaspoon curry powder

Poultry

2 teaspoon mashed garlic 2 teaspoon mashed ginger 2 teaspoon custer sugar 1 teaspoon chili powder 1 teaspoon cumin powder

Method:

1. Put A into a bowl and stir, add the chicken in (leave it standing for 20 minutes for a stronger À avor). Poke through the chicken chunks with long sticks.

2. Place 1 in the center of the grill tray in higher shelf position, choose crispy grill and cook for

14 minutes.

OY CHICKEN AND VEGETABLES

Serves: 4

Ingredients:

1 tablespoon cornÀ our ѿ cup oyster sauce 2 tablespoon soy sauce ¼ cup sherry 2 teaspoon minced ginger 500 g chicken ¿ llets, sliced 2 cups sliced stir fry vegetables 1 tablespoon oil

Method:

1. In a 3-litre dish mix cornÀ our, sauces, sherry, oil

and ginger. Cook on 1000 W for 2 minutes.

2. Add chicken ¿ llets and mix to coat with sauce.

Cook on 800 W for 5 to 6 minutes stirring halfway through cooking.

3. Mix in sliced vegetables. Cook on 1000 W for 2 minutes. Stir and cook for a further 3 minutes on 1000 W.

EMON & THYME STEAMED CHICKEN

Serves: 4 to 5

Ingredients

2 lemons, thinly sliced 1 bunch thyme 4 chicken breasts 6 cloves garlic, peeled Salt, pepper 200 ml natural yogurt 1 tablespoon honey 1 teaspoon Dijon mustard Salt, pepper 2 small courgettes, thickly sliced Broccoli, cut into small À orettes

Method:

1. Place the sliced lemons on trivet and scatter the thyme over. Place the chicken breasts between two sheets of cling ¿ lm and bash with a meat mallet or rolling pin until thin.

2. Remove the cling ¿ lm and place chicken on the lemon and thyme. In a small bowl add the whole garlic and seasoning, lemon juice and ¿ nely chopped thyme, mix. Spoon over the chicken.

3. Fill water tank. Cook chicken on 300 W + Steam for 20 minutes.

4. To make the Yogurt dressing. Crush 2-3 steamed garlic cloves (as prepared above) into a small bowl. Add yogurt, honey and mustard, and stir well. Serve dressing with chicken. Serve with steamed broccoli and courgettes.

Indonesian Shish Kabob

– 82 –

RILLED SWEET CHILLI AND LIME

HICKEN

Serves: 6

Ingredients:

1 clove garlic, crushed 1 tablespoon chopped coriander ¼ cup sweet chilli sauce 2 tablespoon lime juice 6 chicken thigh ¿ llets, halved

Guacamole:

1 medium size ripe avocado 1 clove garlic, crushed 1 tablespoon lime juice ½ cup lite sour cream cracked black pepper

Method:

1. Combine garlic, coriander, chilli sauce, lime

juice and chicken ¿ llets in a 2-litre bowl. Cover. Marinate for 1 to 2 hours in the refrigerator.

2. Arrange marinated chicken on the metal tray in higher shelf position. Cook on Grill 1 for 12 to 14 minutes, turn over and cook for a futher 6 to 8 minutes. Serve with guacamole.

To prepare guacamole:

1. In a small bowl mash avocado and stir in garlic, lime juice, sour cream and cracked black pepper to taste.

ARM CHICKEN SALAD

Serves: 4

Ingredients:

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

Dressing:

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

Method:

1. Combine sesame oil and soy sauce. Brush chicken ¿ llets with this mixture and place on the metal tray. Cook on Grill 1 on higher position for 12 minutes, turn over and brush with any remaining soy mixture and cook a further 8 to 10 minutes.

2. Slice into strips and toss with remaining salad ingredients and dressing. Serve immediately.

To prepare dressing:

1. Place all ingredients in a screw top jar. Shake until combined.

ARINATED CHICKEN BREASTS

Serves: 4

Ingredients:

4 chicken breasts 600 g, boneless and skinless

Suggested Marinades:

10 ml sesame oil 30 ml light soy sauce 15 ml white wine 1 garlic clove, crushed 5 ml fresh root ginger, grated

Lemon and Honey:

2 lemons, juice and zest 30 ml honey 1 garlic clove, crushed

Lemon and Thyme:

1 lemon, juice and zest 45 ml white wine 4 to 5 sprigs thyme

Sesame and Honey:

30 ml honey 15 ml dark soy sauce 25 g toasted sesame seeds

Method:

1. Mix the selected marinade ingredients together. Pour marinade over chicken directly in dish and leave to marinate for 2 to 3 hours in the fridge.

2. Place the chicken in an oven proof dish. Pour over half the marinade and cover. Place on base of oven. Cook chicken on 270 W for 7 minutes.

3. Pour the remaining marinade over the chicken and continue cooking on 270 W for 9 to 10 minutes.

HINESE CHICKEN WINGS

Makes: 16

Ingredients:

16 chicken wings ½ cup bottled teriyaki sauce 2 tablespoon tomato sauce 1 tablespoon worcestershire sauce 1 clove garlic, crushed 2 tablespoon honey

Method:

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

2. Remove marinade and cook on 800 W for 20 to 25 minutes. Stir halfway through cooking.

Poultry

– 83 –

LUM GLAZED QUAILS

Serves: 2 to 4

Ingredients:

4 quails ½ cup cooked long grain rice 1 green onion, chopped 1 tablespoon ¿ nely chopped basil 2 tablespoon chopped shelled pistachio nuts pinch thyme pinch cayenne pepper ¼ teaspoon minced ginger 1 teaspoon milk 1 tablespoon plum jam 1 tablespoon Hoi-sin sauce 250 g can satsuma plums, drained and seeds removed ¼ cup red wine 30 g butter

Method:

1. Wash, clean and pat dry quails. In a 1-litre dish, combine rice, onions, basil, pistachio nuts, thyme, cayenne pepper, ginger and milk. Mix well and place a ¼ of the mixture into the cavity of each quail.

2. Tie the legs together and place quails into a shallow 2-litre dish. Set aside.

3. In a 2-cup jug, combine plum jam, hoi-sin sauce and butter. Cook on 1000 W for 30 to 40 seconds.

4. Brush jam mixture over quails and cook on 800 W for 20 to 25 minutes, brush with glaze halfway through cooking. Cover and allow to stand for

Poultry

5 minutes whilst preparing the sauce.

5. Puree plums with wine and heat in a 2-cup jug on 1000 W for 1 to 2 minutes. Pour sauce over quails and serve with vegetables or salad garnished with extra pistachio nuts.

HICKEN FILLET WITH VANILLA

Serves: 2

Ingredients:

200-220 g chicken ¿ llet 2 tablespoon cheese powder A: 30 g onion (ground) 2 twigs thyme 2 teaspoon Chinese spirits 2 teaspoon olive oil ½ teaspoon salt moderate mashed garlic moderate coarsely ground pepper

Method:

1. Marinate chicken ¿ llet with prepared A (leave it standing for 10 minutes for stronger À avor). Pour water into the tank before cooking.

2. Sprinkle cheese powder on chicken ¿ llet, place in the center of the grill tray, and then place the grill tray on the upper shelf. Select steam 1 for 2 minutes, then select 300 W + steam for 3 minutes. Finally, select 800 W for 4½ minutes.

TEAMED CHICKEN AND NOODLES

Makes approx.

Ingredients

2 large chicken breasts 3 tablespoon chopped fresh coriander

2.5 cm piece ginger, cut into strips 6 to 8 spring onions, ¿ nely chopped 2 garlic cloves, peeled and crushed 1 red chilli, ¿ nely chopped 50 ml light soy sauce 30 ml rice vinegar 1 teaspoon soft brown sugar 2 tablespoon groundnut oil 1 tablespoon vegetable oil 1 teaspoon sesame oil 200 g egg noodles

Method:

1. Place the chicken breasts between two sheets of

cling ¿ lm and bash with a meat mallet or rolling pin until thin.

2. Remove the cling ¿ lm, place the chicken breasts

onto trivet and season well.

3. Fill water tank. Place trivet on glass shelf in middle shelf position of oven and cook on Steam 1 for 15 to 20 minutes, or until the chicken is cooked through.

4. Place the chopped coriander, ginger, spring onions, crushed garlic, red chilli, soy sauce, rice vinegar and light brown sugar into a bowl and mix well.

5. Place the three different oils into a bowl and heat on base of oven on 600 W for 1 minute 30 seconds.

6. Pour over the spring onion mixture and mix to combine. In a large bowl place noodles and cover with boiling water. Cook on the base of the oven on Steam 1 for 8 mins. Drain. To serve, pile the cooked egg noodles into shallow serving bowl. Slice the cooked chicken and spoon over the spring onion mixture and drizzle over the juices from the bowl.

Chicken Fillet with Vanilla

– 84 –

OAST HERB CHICKEN

Serves: 4

Ingredients:

1.5 kg chicken 60 g butter 1 tablespoon chopped rosemary 1 tablespoon parsley

Method:

1. Place butter in a 2 cup jug. Cook on 800 W for 40 seconds.

2. Add rosemary and parsley. Tie legs of chicken together with string. Brush with butter mixture.

3. Place breast side down on glass shelf in middle shelf position, cook on 600 W for 15 minutes turn over and cook on 600 W for further 10 minutes, and cook on Convection 190 °C for 20 to 25 minutes until the chicken golden brown.

OAST HONEY DUCK WITH ORANGE SAUCE

Serves: 4 to 6

Ingredients:

1.2 kg duck

3 tablespoon honey 1 tablespoon orange liqueur 1 tablespoon vinegar

Sauce:

2 oranges, juiced grated rind of 1 orange ¼ cup water 1 tablespoon brown sugar 1 tablespoon vinegar 1 tablespoon orange liqueur

Method:

1. Clean and pat dry duck with paper towel. Pierce skin at 2 cm intervals with a fork.

2. Place duck on glass shelf in lower shelf position. Cook on 600 W for 20 minutes.

3. Brush the combined honey, liqueur and vinegar over the duck and cook on Convection 190 °C for 13 minutes or until duck is golden brown. Stand while preparing sauce.

To Cook Sauce:

1. Place all ingredients except rind, vinegar and liqueur in a 2-cup jug. Cook on 1000 W for 2 minutes.

2. Add vinegar and liqueur and cook on 300 W for a further 3 minutes. Pour sauce over duck, sprinkle with rind and serve.

TUFFED ROAST CHICKEN

Serves: 4 to 6

Ingredients:

1.5 kg chicken 2 tablespoon melted butter salt and pepper

Stuf¿ ng:

1 tablespoon butter 1 small onion, ¿ nely chopped 2 rashers bacon, rind removed and bacon ¿ nely chopped 1 tablespoon parsley, ¿ nely chopped 1 teaspoon mixed herbs 1½ cups cooked rice 1 egg salt and pepper

Method:

1. Clean and pat dry chicken with paper towel. Brush chicken with melted butter. Season chicken. Set aside.

2. To prepare stuf¿ ng, melt butter in a 1-litre casserole dish on 600 W for 1 minutes.

3. Add onion and bacon and cook on 1000 W for 2 minutes.

4. Add all remaining ingredients and mix well. Place stuf¿ ng into chicken. Secure opening with tooth picks.

5. Tie legs together with string. Place chicken breast side down on glass shelf in lower shelf position. Cook on 600 W for 30 minutes turn half way and cook for Convection 190°C for 20 minutes.

Poultry

– 85 –

Roast Turkey

OAST CHICKEN IN SPINACH

Ingredients:

1.2 kg chicken (cut open from breast, cut slit at the thigh area) 300 g spinach

Sauce:

40 g garlic 15 g oregano leaves 30 ml lemon juice 30 ml vegetable oil

Poultry

30 g oyster sauce 1 teaspoon sesame oil 1 teaspoon salt ½ tablespoon dark soya sauce 2 teaspoon coarse black pepper

Method: To Make Sauce:

1. Mix garlic, oregano leaves, lemon juice, vegetable oil, oyster sauce, sesame oil, salt, dark soya sauce and coarse black pepper well.

2. Seasoned chicken with sauce for about 2 to 3 hours. Leave aside.

3. Place chicken on dish on base of oven. Cook on 600 W for 25 minutes and Cook on Convection 200 °C for 20 minutes.

4. Remove chicken from dish, next add spinach into the chicken sauce, cook on 800 W for 4 minutes. (stir at ½ time). Serve the chicken with the spinach.

OAST TURKEY

Serves: 6 to 8

Ingredients:

2.5 kg turkey 60 g butter 1 stick celery, ¿ nely sliced 1 small onion, ¿ nely chopped 2 small cooking apples, peeled and grated 2 cups fresh breadcrumbs 2 tablespoon brandy 1 tablespoon parsley, ¿ nely chopped 1 egg salt and pepper 2 tablespoon brandy, extra 1 tablespoon oil lemon pepper or seasoned salt

Method:

1. Clean and pat dry turkey with paper towel. Melt butter in a 1-litre casserole dish on 1000 W for 30 to 40 seconds.

2. Add celery, onion and apples and cook on 1000 W for 5 minutes. Add brandy, breadcrumbs, parsley, egg, salt and pepper. Mix well and stuff mixture into cleaned turkey.

3. Pierce skin of turkey with a fork. Secure legs of turkey with string. Brush with oil. Sprinkle with extra brandy, lemon pepper or seasoned salt.

4. Prepare turkey with stuf¿ ng as above. Place turkey on glass shelf in middle shelf positon. Cook on 600 W for 50 to 55 minutes turn over halfway and cook on Convection 180°C for 20 minutes. Stand 15 minutes before serving.

– 86 –

Directions for Cooking Tender Cuts of Meat by Microwave

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

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

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

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

Main Fare Meats

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

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

– 87 –

Directions for Cooking Less-Tender Cuts of Meat by Microwave

Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 1 cup of soup, broth, etc per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat. Select a covered casserole deep enough so that the meat does not touch the lid.

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

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

Cooking Meat by Microwave Power

MEAT POWER

Beef

Main Fare Meats

Roasts

Rare Medium Well Pot Roast

Pork

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

Lamb

Medium Well

800 W 800 W 800 W 600 W

800 W 800 W 800 W

800 W 800 W

APPROX. COOKING TIME

(minutes per 500 g)

8 to 10

9 to 10 10 to 12 25 to 30

13 to 15 12 to 15

5 to 7

10 to 12 12 to 14

turn over durning cooking

– 88 –

ACK OF LAMB

Serves: 4

Ingredients:

2 racks lamb (approx. 450 2 cloves garlic, cut into slices rosemary

Method:

1. Score rack of lamb and insert slices of garlic under skin.

2. Place lamb fat up on metal tray in lower shelf position. Sprinkle with rosemary. Cook on 180 °C for 35 to 40 minutes. Stand for 5 minutes before serving.

EASONED ROAST LAMB

Serves: 4 to 6

Ingredients:

1.6 kg lamb leg

1 tablespoon seeded mustard 1 tablespoon rosemary

Method:

1. Brush lamb with mustard and sprinkle with rosemary.

2. Place lamb on metal tray in middle shelf position. Cook on 180 °C for 90 minutes.

REEK LAMB STEW

Serves: 4

Ingredients:

700 g lamb ¿ llet, cut into chunks 2 onions, chopped 1 red chilli 2 cloves garlic, crushed 1 sprig rosemary 275 ml white wine 400 g can chopped tomatoes 45 ml sliced black olives 100 g linguine, broken into small pieces 150 g feta cheese cubed 15 g fresh mint chopped

Method:

1. Place the lamb and onion in casserole dish and cover. Place on base of the oven and cook on 600 W for 10 minutes.

2. Split the chili along its length leaving the top intact, (remove seeds) - this adds À avour to the stew without too much heat.

3. Stir the chilli, garlic, rosemary, wine and tomatoes into the lamb, with the lid on. Cook on 270 W for 40 minutes stirring halfway.

4. Stir in the black olives and linguine and continue to cook on 270 W for a further 15 minutes or until the linguine is cooked.

5. Remove the chilli and rosemary, and discard. Stir in feta cheese and mint before serving.

each)

Rack of Lamb

OSEMARY AND LAMB KEBABS

Serves: 4

Ingredients:

500 g lamb back strap ¼ cup lemon juice 1 tablespoon olive oil 1 clove garlic, crushed 1 tablespoon rosemary leaves ½ teaspoon ground cumin ½ teaspoon ground cardamom

Method:

1. Trim and cut lamb into 3 cm cubes. Combine all remaining ingredients in a medium sized bowl. Add lamb, cover and marinate for 2 hours.

2. Thread lamb cubes onto bamboo skewers. Preheat the oven on 180 °C. After preheat, place skewers on the metal tray in lower shelf position and cook on Convection 180 °C for 15 to 20 minutes.

AMB ROGAN JOSH

Serves: 4

Ingredients:

1 large onion, diced 2 cloves garlic, crushed 120 g rogan josh curry paste 600 g diced lamb 400 ml coconut milk 250 ml beef stock

Method:

1. Place onion and garlic into a 2-litre microwave-safe casserole dish. Cook on 1000 W for 2 minutes.

2. Stir in curry paste and cook for a further 2 minutes.

3. Add lamb and stir until coated with curry paste. Cook on 1000 W for 4 minutes, stirring halfway through cooking.

4. Pour in coconut milk and stock, stir well and cook on 600 W for 40 minutes, stirring every 10 minutes on 600 W. Serve with basmati rice, pappadums and mango chutney.

Main Fare Meats

– 89 –

OULASH

Serves: 4

Ingredients:

750 g diced lamb 1 onion, ¿ nely chopped 1 clove garlic, crushed 1 tablespoon butter 1 tablespoon À our 2 tablespoon tomato paste 1 teaspoon paprika 1 small red capsicum cut into 2.5 cm cubes 1 cup beef stock 2 tablespoon sour cream

Method:

1. Place onion, garlic and butter in a 3-litre casserole dish. Cook on 1000 W for 2 to 3 minutes.

2. Add Flour, tomato paste and paprika and cook on 1000 W for a further 1 minute.

3. Add lamb, capsicum, stock. Cover and cook on 600 W for 24 to 26 minutes. Stir in sour cream and serve with vegetables.

AMB CHOPS WITH SPICY SAUCE

Serves: 4

Ingredients:

8 (approx. 800 g) lamb loin chops

Marinade:

¼ cup medium or dry sherry 3 tablespoon tomato paste 2 tablespoon lemon juice 2 cloves garlic, crushed 1 teaspoon chilli powder 1 teaspoon ground coriander 1 teaspoon ground ginger

Main Fare Meats

1 tablespoon ¿ nely chopped fresh parsley freshly ground black pepper to taste

Method:

1. Combine all marinade ingredients to form a thick mixture.

2. Place chops in a single layer in a shallow dish and pour marinade mixture over. Allow to marinate for 6 to 8 hours.

3. Remove chops from marinade (reserving this mixture) and place in a bowl with lid. Cook on 800 W for 8 to 10 minutes, turning over halfway through cooking.

4. Place reserved marinade mixture into a jug and heat on 1000 W for 1 to 2 minutes. Arrange chops on serving plate then pour the sauce over. Serve garnished with parsley or watercress.

OAST BEEF

Serves: 6

Ingredients:

2 kg roast beef seasoned À our

Method:

1. Sprinkle beef with seasoned Flour.

2. Place beef on glass shelf, cook on 600 W in lower shelf positon for 20 minutes and cook on convection 180 °C for 30 minutes medium result. Stand covered for 10 minutes before serving.

ORKSHIRE PUDDING

Serves: 6 to 8

Ingredients:

1 cup plain À our pinch of salt 1 egg 1½ cups milk oil for greasing muf¿ n tins

Method:

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

2. Preheat oven to 220 °C.

3. Brush twelve 7 × 3 cm muf¿ n tins with oil, and place into oven for 2 to 3 minutes to heat oil. Remove tins and pour in batter until tins are half full.

4. Place on metal tray on lower shelf postion and cook on 220 °C for 15 to 20 minutes or until golden. Serve with roast beef.

ORNED BEEF

Serves: 4

Ingredients:

1.5 to 1.7 kg corned silverside

1 tablespoon brown sugar 1 tablespoon white vinegar 1 onion, cut in half 4 cloves 6 peppercorns 1 bay leaf 5 cups water

Method:

1. Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in a 4-litre casserole dish.

2. Add remaining ingredients. Cover and cook on 1000 W for 10 minutes. Turn meat, cover and cook on 600 W for 1ѿ to 1½ hours. Stand corned silverside in cooking liquid for 10 minutes before serving.

Note:

Depending on the shape of the silverside, it may require a further 10 to 15 minutes on 440 W.

– 90 –

EEF ROLL WITH SPINACH AND SPRING

NION STUFFING

Serves: 4 to 6

Ingredients:

2 thick skirt steaks (approx. 500

Stuf¿ ng:

1 tablespoon butter 1 clove garlic, crushed ½ bunch spinach, washed and roughly chopped 4 green onions, ¿ nely sliced ¼ cup fresh breadcrumbs salt and pepper 1 egg, lightly beaten 1 tablespoon slivered almonds

Sauce:

400 g tomato puree 1 clove garlic, crushed ½ cup dried oregano ½ teaspoon dried thyme ½ teaspoon dried basil pinch of pepper

Method:

1. Using a sharp knife, score the smooth side of the steaks to form a diamond pattern. Place steaks scored side down. Set aside.

2. Place butter and garlic into a 2-litre casserole dish. Cook on 1000 W for 1 minute.

3. Add spinach and green onions and cook on 1000 W for 3 to 4 minutes. Allow to cool slightly.

4. Add breadcrumbs, salt and pepper, egg and almonds to mixture. Mix until well combined.

5. Place stuf¿ ng onto steaks and roll up lengthwise to form two long rolls. Secure rolls with string.

6. Place beef rolls in a 3-litre casserole dish, cook on 800 W for 25 to 30 minutes, turning halfway through cooking. Allow to stand before carving into slices.

Sauce:

1. Place all ingredients into a 1-litre pyrex jug and mix well. Cook on 1000 W for 8 to 10 minutes, or until the sauce is a thick pouring consistency. Pour over beef and serve.

each), pounded

INI MEATBALLS

Serves: 4

Ingredients:

500 g topside mince 1 onion, ¿ nely chopped 1 clove garlic, crushed ½ cup fresh breadcrumbs 1 tablespoon tomato sauce freshly ground black pepper

Sauce:

½ cup pineapple pieces, reserve juice ½ cup brown sugar 1 tablespoon cornÀ our ½ cup beef stock ¼ cup vinegar 2 teaspoon soy sauce

Method:

1. Place mince, onion, garlic, breadcrumbs, tomato sauce and pepper in a large bowl and mix well. Roll mixture into 2.5 cm balls.

2. Place half of balls onto a paper towel lined glass shelf evenly spread. Put in middle shelf position. Cook on Convection 180 °C for 24 to 26 minutes. Set aside. Repeat with remaining mixture.

Sweet and Sour Sauce:

1. Drain pineapple and reserve pineapple juice. In a jug, combine sugar and cornÀ our. Add reserved pineapple juice, beef stock, vinegar and soy sauce. Mix well. Cook on 1000 W for 4 minutes.

2. Stir and add pineapple pieces. Cook on 1000 W for a further 2 to 3 minutes. Stir well. Spoon sauce over meatballs and serve.

Main Fare Meats

– 91 –

Beef Roll with Spinach and Spring Onion Stuf¿ ng

ARBECUE GLAZED MEATLOAF

Serves: 4

Ingredients: Barbecue Glaze:

¼ cup water 1 tablespoon tomato paste 1 tablespoon red wine vinegar 1 tablespoon brown sugar

Meatloaf:

1 small red capsicum 400 g beef mince 150 g sausage mince 1 medium brown onion, diced 2 cloves garlic, crushed ¼ cup dried breadcrumbs 1 egg lightly beaten ¼ cup chopped fresh basil leaves 1 tablespoon fresh oregano leaves, chopped 8 bacon rashers, rind removed, sliced lengthways

Method:

1. Make barbecue glaze by combining all ingredients in a small jug. Cook on 1000 W for 3 minutes, stirring occasionally.

2. Quarter capsicum and remove seeds and membrane. Place skin side up on metal tray and cooking on Grill 1 for approx. 10 minutes until skin blisters and blackens. Remove, cover with plastic wrap and stand for 5 minutes. Peel away blackened skin and discard. Slice into thin strips. Set aside.

3. Preheat oven to 180 °C.

4. Line an 8 cm × 25 cm bar tin with plastic wrap and lightly grease a 25 cm × 30 cm swiss roll pan. Using your hands, combine minces, onion,

Main Fare Meats

garlic breadcrumbs, egg, basil, and oregano in a large bowl.

5. Press half the mixture into the bar pan. Lay capsicum strips over the top and press remaining meat mixture over the capsicum.

6. Turn the bar pan onto the Swiss roll pan and remove the plastic wrap.

7. Cover the top and sides of meatloaf with bacon slices, ensure bacon overlaps. Cook at 180 °C uncovered for 15 minutes.

8. Pour off excess fat from meatloaf, brush with glaze and cook uncovered for a further 15 minutes or until meatloaf is cooked through. Allow standing for 10 minutes before slicing.

ERBED BEEF AND MOZZARELLA

OLL-UP

Serves: 4

Ingredients:

750 g topside mince 1 onion, ¿ nely chopped 1 clove garlic, crushed black pepper 2 tablespoon chopped parsley 1 tablespoon Italian herbs 1 egg, lightly beaten 250 g Mozzarella cheese, grated

Tomato Sauce:

400 g can tomato pieces 1 tablespoon tomato paste 1 teaspoon dried basil

Method:

1. Preheat oven to 190 °C.

2. Mix all ingredients (except cheese) until well combined. Lay a large sheet of greaseproof paper onto a work surface. Place meat on paper and press out ¿ rmly to measure 35 × 25 cm.

3. Sprinkle cheese over meat mixture leaving a 2 cm border around all sides. Tightly roll up meat mixture. Place in a 23 × 13cm loaf tin. Place on metal tray. Cook on metal tray in lower shelf postion 190 °C for 50 to 55 minutes.

4. Drain well after cooking. Stand for 5 minutes before slicing.

Method for Sauce:

1. Combine all ingredients in a food processor and process until smooth. Pour into 4-cup jug. Cover with plastic wrap. Cook on 1000 W for 5 to 7 minutes. Stir halfway.

– 92 –

Herbed Beef and Mozzarella Roll-up

ASAGNE

Serves: 4 to 6

Ingredients:

250 g precooked lasagne noodles 3 tablespoon Parmesan cheese, extra 3 tablespoon grated Mozzarella cheese, extra

Meat Sauce:

750 g topside mince 2 onions, ¿ nely chopped 410 g tomato puree 400 g diced tomatoes ¼ cup red wine 2 cloves garlic, crushed 1 tablespoon dried mixed herbs 3 beef stock cubes salt and pepper

Cheese Sauce:

60 g butter 3 tablespoon À our 500 ml milk ¼ cup Parmesan cheese ¼ cup grated Mozzarella Cheese ground black pepper

Method:

1. Place all meat sauce ingredients into a 3-litre casserole dish and mix well. Cover and cook on 1000 W for 20 to 22 minutes, stirring halfway through cooking.

2. Melt butter in a 1-litre casserole dish on 1000 W for 30 seconds. Add À our, stir and cook on 1000 W for 1 minute.

3. Add milk, stirring, cook on 1000 W for 6 minutes, stirring halfway through cooking.

4. Add cheese and pepper and mix well. Place half of the meat sauce into a 4-litre casserole dish. Layer 5 sheets of lasagne noodles over meat sauce. Top with remaining meat sauce and another 5 sheets of lasagne noodles.

5. Spread cheese sauce evenly over the noodles and sprinkle with extra Parmesan and Mozzarella cheese.

6. Preheat oven to 180 °C. Place lasagne in oven and cook on 180 °C for 35 to 40 minutes. Serve hot with a green salad and garlic bread.

HILLI BEEF

Serves: 4 to 6

Ingredients:

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

Method:

1. Place mince, onion, garlic, chilli seasoning and tomato puree in a 3-litre dish. Mix well. Cook on 1000 W for 10 minutes. Stir halfway through cooking.

2. Add kidney beans and cook on 1000 W for a further 10 minutes. Stir halfway through cooking.

3. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty bread.

EEF STROGANOFF

Serves: 4

Ingredients:

1 tablespoon butter 1 onion, sliced 750 g rump steak sliced thinly 2 tablespoon tomato sauce 2 tablespoon Worcestershire sauce 200 g sliced button mushrooms 1 tablespoon cornÀ our ½ cup hot beef stock ½ cup sour cream 1 tablespoon chopped parsley

Method:

1. Place butter, onion, meat, sauces and mushrooms into a 3-litre dish. Cook on 800 W for 8 to 10 minutes.

2. Combine stock and cornÀ our in a small bowl, then add to meat mixture. Stir well. Cook on 800 W for a further 3 to 5 minutes.

3. Add sour cream and parsley. Stir and cook on 800 W for 2 minutes. Serve with egg noodles or rice.

To Cook by Sensor Menu:

1. Place all ingredients except sour cream and parsley into a 3-litre casserole dish. Select Casserole, then touch Start. Stir through sour cream and parsley before serving.

Main Fare Meats

– 93 –

HINESE BEEF AND VEGETABLES

Serves: 4 to 6

Ingredients:

400 g rump steak, sliced 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 tablespoon soy sauce 2 tablespoon Hoi sin sauce ¼ cup beef stock 3 cups sliced vegetables of your choice (e.g. snow peas, broccoli, capsicum)

Method:

1. Place rump steak, ginger and garlic in a 3-litre dish. Cook on 1000 W for 1 minute.

2. In a 1-cup jug mix soy sauce, Hoi sin sauce and beef stock. Mix into beef. Cook on 1000 W for 2 minutes.

3. Mix in vegetables. Cook on 1000 W for 5 to 7 minutes stirring halfway through cooking time.

INI BOEUF EN CROUTE

Serves: 4

Ingredients:

15 g dried porcini mushrooms 15 g butter 225 g mushrooms 1 large onion, peeled and ¿ nely chopped 150 ml red wine 4 ¿ llet steaks, roughly 150 g 375 g puff pastry 1 large egg, beaten salt and pepper

Method:

Main Fare Meats

1. Soak porcini mushrooms in boiling water for 20 minutes. Drain and ¿ nely chop.

2. Put the butter, all the mushrooms and onions in a bowl and cover. Place on the base of the oven and cook on 1000 W for 3 minutes.

3. Add wine to the mushroom mixture and cook on 1000 W for 7 to 8 minutes.

4. Preheat on Convection 200 °C. Place the ¿ llets on the metal tray in the middle shelf position and cook on Convection 200 °C for 10 to 15 minutes. Allow to cool.

5. Cut the pastry into 4 pieces and roll each piece out of a 15 cm x 15 cm square and brush with beaten egg.

6. Place a ¼ of the mushroom mixture into the centre of each pastry square and place a ¿ llet on top. Season.

7. Bring the corners of the pastry to the centre and place on greased metal tray. Brush with beaten egg. Plece in the lower shelf position and cook on Convection 220 °C for 15 to 20 minutes for medium and 25 to 30 minutes for well done.

AVOURY MINCE

Serves: 4

Ingredients:

1 onion, chopped 1 clove garlic, crushed 5 ml oil 400 g can chopped tomatoes 150 ml red wine 30 ml tomato puree 5 ml mixed herbs 500 g beef mince salt and pepper

Method:

1. Place onion, garlic and oil in casserole. Place on base of oven and cook on 600 W for 3 minutes.

2. Place all other ingredients in casserole. Stir well. Cover, cook on 1000 W for 10 minutes. Then 600 W for 15 to 20 minutes or until cooked.

Variation:

Chilli con carne add 400 g can red kidney beans drained, 5 to 10 ml chilli powder and 1 diced green pepper with the onion, garlic and oil.

EAL PAPRIKA

Serves: 4

Ingredients:

750 g diced veal 250 g mushrooms, sliced 1 cup chicken stock 1 onion, ¿ nely chopped 1 teaspoon paprika salt and pepper 2 tablespoon À our 1 tablespoon tomato paste ½ cup sour cream

Method:

1. In a 3-litre casserole dish combine veal, mushrooms, ½ cup of the chicken stock, onion, paprika and salt and pepper. Cook on 1000 W for 10 minutes. Stir halfway.

2. Blend À our with remaining stock. Stir into veal with tomato paste and cook on 1000 W for 2 to 3 minutes. Blend in sour cream. Serve.

To Cook by Sensor Menu:

1. Prepare as above. Select Casserole, then touch Start.

2. Blend À our with remaining stock. Stir into veal with tomato paste and cook on 1000 W for 2 to 3 minutes. Blend in sour cream. Serve.

– 94 –

RENCH ONION BEEF CASSEROLE

Serves: 4

Ingredients:

1 onion, chopped 1 teaspoon minced garlic 200 g diced potatoes 600 g beef, diced 2 carrots, diced ѿ cup tomato paste 1½ cups beef stock 100 g whole button mushroom ¼ cup frozen peas

Method:

1. Place onion and garlic in 3-litre casserole dish. Cook on 1000 W for 1 to 2 minutes.

2. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on 1000 W for 8 minutes. Stir and cook on 440 W for 28 to 30 minutes.

3. Add mushrooms and frozen peas. Stir cook on 440 W for 14 to 15 minutes.

To Cook by Sensor Menu:

1. Place all ingredients into a 3-litre Casserole dish. Select Casserole, then touch Start.

USSAMAN BEEF CURRY

Serves: 4

Ingredients:

500 g round steak diced ѿ cup mussaman curry paste 400 g potato diced 250 ml coconut milk 250 ml beef stock 1 tablespoon brown sugar

Method:

1. Place steak, curry paste and potato in a 3-litre casserole dish cook on 1000 W for 6 minutes.

2. Add coconut milk, stock and brown sugar, stir, cook on 600 W for 40 minutes. Stir once during cooking serve with jasmine rice.

To Cook by Sensor Menu:

1. Place all ingredients into a 3-litre Casserole dish. Select Casserole, then touch Start.

HEESE STEAK

Serves: 2

Ingredients:

400 g sirloin moderate salt, pepper 20 g butter moderate Italian salad dressing (With diced tomatoes and basil…etc.)

6 tablespoon bread À our 6 tablespoon cheese powder

Method:

1. Heat the butter in a heat-resistant container with a lid, and put it at the center of the oven. Cook on 600 W for 30 to 40 seconds. Stir A with melted butter, and put aside for later use.

2. Pat on the sirloin to break the ¿ bers, and lay them out. Sprinkle with salt and pepper. Put them on the center of the tray, put all the bread À our from 1 onto the beef, and then press with hands. Put the grill tray in the higher shelf position, choose crispy grill, and cook for 11 minutes.

3. Serve on a plate after heated, dripped with the Italian salad dressing containing diced tomatoes and basil according to personal preference.

PPLE LEMON BEEF GRILLS

Serves: 2 Ingredients: 4 pieces sirloin (for fry steaks, 100 g per piece) moderate salt moderate black pepper 3 pieces bacon 200 g (1 piece) apple A: 4 tablespoon lemon juice 2 tablespoon honey 1 teaspoon black pepper Method:

1. Vertically cut the meat, sprinkle with salt and black pepper. Cut bacon into pieces of 7 mm thick. Cut ½ apple into 4 equal pieces, marinate in combined A.

2. Place the beef in the center of the grill tray, then bacon, with apples on the sides. Put the tray in the higher shelf position, choose crispy grill, and cook for 13 minutes. (keep the sauce that marinated the apple for later use)

3. Serve 2 on a place with the apple-marinated sauce.

Main Fare Meats

Cheese Steak

– 95 –

LACK PEPPER BEEF BBQ

Serves: 2

Ingredients:

300 g beef belly (for BBQ) moderate corn starch 1 piece garlic (sliced) 90 g onion 60 g green pepper moderate salt 1 tablespoon vegetable oil

1½ tablespoon soy sauce 1½ tablespoon oyster sauce 1½ teaspoon custer sugar 1 teaspoon rough black pepper

Method:

1. Put A into a larger bowl and stir. Sprinkle a thin layer of corn starch on the beef, and stir with garlic (leave it standing for 10 minutes for a stronger À avor).

2. Cut the onion, green pepper into chunks of 3 cm each, À avor with salt and vegetable oil.

3. Lay out 1 in the center of the grill tray, surrounded by 2. Put the grill tray in the higher shelf position and select crispy grill, cook for 13 minutes.

TEAMED BEEF WITH BLACK VINEGAR

Serves: 2

Ingredients:

300 g short loin (chunk) ½ stick scallion stalk 1 small green pepper moderate vanilla (fresh coriander leaves)

1 tablespoon corn starch moderate salt, pepper

Main Fare Meats

2 teaspoon rice wine (or Chinese spirits) 2 teaspoon black vinegar 2 teaspoon soy sauce ¾ teaspoon sesame oil ¾ teaspoon castor sugar ¾ teaspoon stock powder 1 teaspoon garlic (chopped) moderate mustard powder (or Szechuan pepper)

Method:

1. Cut meat into 1 cm cubic strips. Sprinkle on A, then marinate with B. Cut scallion stalk into strips of 2 cm long. Slice green pepper. Pour water into the tank before cooking.

2. Place 1 in the center of the grill tray, and then place the grill tray in the middle shelf position. Select steam 1 for 8 minutes, and then select 300 W + steam for 4 minutes.

3. Remove to plate after heating, relish with vanilla.

Bacon Roll

ORK WITH LENTILS

Serves: 4

Ingredients:

250 g brown lentils 1 large onion, chopped 4 slices smoked bacon, diced thyme, pinch 1 stock cube 4 smoked sausages salt freshly ground black pepper

Method:

1. Whiten the lentils: cover in cold water, bring to the boil on 1000 W for 7 to 8 minutes, drain and allow to cool.

2. Place in the dish with the chopped onion, the diced smoked bacon, a pinch of thyme and the stock cube. Cover with water. Place dish on base of oven. Cook on 1000 W, covered, for 12 minutes then 40 to 50 minutes on 300 W. 20 minutes before the end of the cooking add the smoked sausages. Adjust seasoning before serving.

ACON ROLL

Serves: 2

Ingredients:

200 g streaky bacon (8 pieces) 200 g enoki mushroom 8 cocktail sticks

Sauce:

30 g melted butter 1 tablespoon black coarse pepper a pinch of salt

Method:

1. Mix butter, black coarse, pepper and salt together. Wrap enoki mushroom with streaky bacon, secure ends with cocktail sticks.

2. Brush wrap bacon with sauce. Place bacon in glass shelf, cook on 600 W for 5 minutes and Grill 1 for 8 to 10 minutes in middle shelf postion. Turn over. Set to Grill 1 for another 5 to 7 minutes.

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ARBECUED SPARE RIBS

Serves: 4

Ingredients:

1 kg pork spare ribs ½ cup fruit chutney ½ cup tomato sauce 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce

Method:

1. Place all ingredients into a large pyrex bowl and mix well. Allow the spare ribs to marinate for several hours or overnight.

2. Preheat oven to 200 °C. Place spare ribs on glass shelf in lower shelf postion and cook for 23 to 25 minutes. Turn halfway through cooking. Serve with rice.

OUR PLUM PORK RIB

Serves: 2

Ingredients:

250 g pork rib (cut into pieces, pierce meat with fork)

Sauce:

1 tablespoon oil 8 pieces sour plum 1 tablespoon wine or Hua Teow chiew 2 tablespoon sour plum powder 1 tablespoon cornÀ our ¼ teaspoon coarse black pepper 3 tablespoon water

Method:

1. Seasoned pork rib with sauce for 1 hour. Cook pork rib with sauce on 1000 W for 4 to 5 minutes in a microwave safe casserole, covered with lid. (Stir at ½ time)

WEET & SOUR PORK

Serves: 4

Ingredients:

450 g pork ¿ llet, diced ½ green pepper, chopped 225 g can pineapple chunks

Sauce:

30 ml cornÀ our 15 ml caster sugar 15 ml white wine vinegar 15 ml orange juice 15 ml tomato puree 15 ml sherry juice from can of pineapple below seasoning to taste

Method:

1. Mix all sauce ingredients together. Layer pork, pepper and pineapple in casserole. Pour over sauce, cover and cook on 440 W for 15 minutes. Or until meat is tender, stirring occasionally.

WEET AND SOUR GREEN PEPPER WITH MEAT

Serves: 2

Ingredients:

4 pieces green pepper (approximately 90

200 g ground meat 50 g onion (mashed) 10 tablespoon bread À our 2 eggs (90 g without shells) 1 teaspoon salt moderate pepper moderate nutmeg

10 tablespoon soup 1 tablespoon custer sugar 4 teaspoon sweet cooking sake 4 teaspoon vinegar 2 teaspoon soy sauce moderate corn starch (thicken with same amount of water) Method:

1. Vertically cut the green peppers into two, get rid of the seeds, and coat the inside with corn starch (not listed in the ingredients). Put A into a bowl and stir until it becomes sticky, then put into the green peppers.

2. Lay 1 in the middle of the grill tray, put tray onto the upper shelf, choose crispy grill and cook for 11-13 minutes.

3. Place B into a small pot, and thicken it with corn starch liquid.

4. Serve 2 in a plate dripped with the soup from 3.

TALIAN SAUSAGE AND PEPPER CASSEROLE

Serves: 4

Ingredients:

4 cups boiling water 250 g pasta shapes 500 g Italian sausages or chipolatas 2 large onions, diced 2 green capsicums, diced 410 g tomato purée ½ teaspoon salt ½ teaspoon pepper 1 clove garlic, crushed 1 teaspoon Italian herbs ѿ cup Parmesan cheese

Method:

1. Place water in a 4-litre casserole dish. Add pasta and cook on 1000 W for 8 to 10 minutes. Stand covered for 5 minutes. Drain.

2. Place sausages in a 3-litre casserole dish. Cover and cook on 1000 W for 4 to 6 minutes. Drain, slice into 3 cm pieces. Set aside.

3. Place onion and capsicum in a large casserole dish. Cover and cook on 1000 W for 4 to 6 minutes.

4. Stir in pasta, sliced sausages, tomato purée, salt and pepper, garlic, herbs and half the Parmesan cheese. Cover and cook on 600 W for 15 minutes. Remove lid, stir, sprinkle over remaining Parmesan cheese. Cook on Convecton 180 °C for 20 minutes.

each)

– 97 –

Main Fare Meats

Directions for Cooking Vegetables by Microwave

Fresh Vegetables

Place vegetables in a casserole dish. Add 2 to 3 tablespoon of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on 1000 W according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange, if required. Vegetables that are to be cooked whole and unpeeled, need to be pierced to allow steam to escape. Place vegetables on a paper towel lined dinner plate. Allow to stand covered according to the time indicated in the charts.

Frozen Vegetables

Remove vegetables from package and place in an appropriate sized container. Vegetables frozen in pouch should be placed in a dish and the top pierced. Cook on 1000 W according to directions given in chart. Vegetables should be cooked covered with a lid or plastic wrap.

Cooking Frozen Vegetables by Micro Power

VEGETABLE QUANTITY COOKING PROCEDURE

250

Beans 250

Broad Beans 250

Broccoli (spears) 350

Brussels Sprouts 250

Carrots (baby) 250

CauliÀ ower 250

»2 cob)

Corn (

Vegetable Varieties

Corn (cobs)

Mixed Vegetables 250

Peas 250

Spinach 250

Dried Beans or Peas

Place hot tap water, in a 4-litre dish. Bring hot water to the boil on 1000 W for 10 to 12 minutes.

To Cook by Time:

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

Note

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

APPROX. COOKING TIME

(in minutes) on

800 W power

Cook in covered 2-litre dish. 6 to 7

Cook in covered 2-litre dish. 6 to 8

Cook in covered 2-litre dish. 6 to 7

Cook in covered 2-litre dish. Cook in covered 2-litre dish.

Cook in covered 2-litre dish. 5 to 6

Cook in covered 2-litre dish. 6 to 7

1½ to 2 4½ to 5

Cooking Dried Beans and Peas by Micro Power

APPROX. TIME TO

ITEM CONTAINER

Lentils (250 g) 4-litre dish 2 litres 10 to 12 15 to 20

Soup Mix (250 g) 4-litre dish 2 litres 10 to 12 15 to 20

Split Peas or Lentils (250 g)

Beans (250 g) Soaked overnight

4-litre dish 2 litres 10 to 12 20 to 25

4-litre dish 2 litres 10 to 12 35 to 40

AMOUNT OF HOT WATER

BOIL HOT WATER on

1000 W (in minutes)

COVERED

– 98 –

TO COOK BEANS

on 440 W

(in minutes)

COVERED

Panasonic NN-CS894SQPQ User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual