Panasonic NNSD351M User Manual

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Page 1

Operating Instruction and Cook Book

Microwave Oven

Household Use Only

Model Number:

NN-SD381S NN-SD351M

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

Page 2

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 ____________________

Page 3

Table of Contents

Before Operation

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

Installation and General Instructions ..............................................................................................3

Microwaves and How They Work ...................................................................................................4

Cookware and Utensils Guide .....................................................................................................4-5

Feature Diagram ............................................................................................................................6

Control Panel ..................................................................................................................................7

Ingredient Conversion Chart ........................................................................................................18

Operation and Hints

To Set Clock ...................................................................................................................................8

To Use Child Safety Lock ...............................................................................................................8

Let's Start To Use Your Oven .........................................................................................................9

Dial Features ..................................................................................................................................9

To Cook by MICRO POWER AND TIME .................................................................................10

using AUTO COOK ..............................................................................................15-16

To Reheat by MICRO POWER AND TIME ............................................................................10-12

using AUTO REHEAT ...............................................................................................15

To Defrost by MICRO POWER AND TIME ......................................................................10, 13-14

using TURBO DEFROST .....................................................................................13-14

Inverter Melt & Soften ...................................................................................................................17

Keep Warm...................................................................................................................................17

3-Stages Setting ...........................................................................................................................18

To Use Recipe Prompting .............................................................................................................19

To Use Timer ................................................................................................................................20

Quick Guide to Operation ........................................................................................................44-45

Cooking Guide

Microwave Recipe Techniques ................................................................................................21-23

Basic Recipes ...............................................................................................................................24

Soups and Snacks ..................................................................................................................25-26

Fish and Shellﬁ sh ....................................................................................................................27-28

Poultry .....................................................................................................................................29-30

Main Fare Meats .....................................................................................................................31-33

Vegetable Varieties ..................................................................................................................34-37

Rice, Pasta and Cereal ...........................................................................................................38-39

Desserts .......................................................................................................................................40

Maintenance

Before Requesting Service ...........................................................................................................41

Care of Your Microwave Oven ......................................................................................................42

Technical Speciﬁ cations ...............................................................................................................42

Panasonic Warranty .....................................................................................................................43

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Page 4

Safety Instructions

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Precautions to be taken when using Microwave Ovens for Heating foodstuffs

INSPECTION FOR DAMAGE. A microwave oven

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

1. The door ﬁ ts squarely and securely and opens and closes smoothly.

2. The door hinges are in good condition.

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

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

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

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

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

3. Never place 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 speciﬁ 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 ﬁ 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.

Important Instructions

WARNING—To reduce the risk of burns, electric shock, ﬁ 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 and sealed baby bottles with teat) - may explode 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. To reduce the risk of ﬁ re in the oven cavity:

(a) Do not overcook food. Carefully attend

microwave oven if paper, plastic, or other

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7. Failure to maintain the oven in a clean condition

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

b) It is hazardous for anyone other than a competent

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

d) Before use, the user should check that whether the e) Liquids or other foods must not be heated in f) Only allow children to use the oven without

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.

could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

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 qualiﬁ ed service technician trained by the manufacturer.

person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy.

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

utensils are suitable for use in microwave ovens. sealed containers since they are liable to explode. 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.

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Installation and General Instructions

General Use

1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reﬂ 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, press the STOP/RESET Pad and leave door closed in order to stiﬂ e any ﬂ ames. Disconnect the power cord, and/or shut off power at the fuse or circuit breaker panel.

3. Do not dry clothes, newspapers or other materials in oven. They may catch on ﬁ re.

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

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 Glass Tray. The GlassTray can be very hot after removing the cooking container from the oven.

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

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

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

this oven may cause microwave radiation leaks.

11. 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 ﬂ at, stable surface. For correct operation, the oven must have sufﬁ cient air ﬂ ow. Allow 15 cm of space on the

top of the oven, 10 cm at the back, and 5 cm on both sides. If one side of the oven is placed ﬂ 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

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. Also allow sufﬁ cient space on back and both sides of the oven.

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

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

c. Do not operate oven when room humidity is too

high.

2. This oven was manufactured for household use only.

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

Circuits

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

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.

6. DO NOT USE A CONVENTIONAL MEAT

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

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

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

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

9. Extreme care should be taken when cooking popcorn 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.

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Page 6

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 through a small plastic covered piece. 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 combination of three things may occur. They can be:

1. REFLECTED

2. TRANSMITTED

3. ABSORBED

Reﬂ 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 reﬂ 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: Fill a 1-cup glass measure with cool

water and place it in the microwave oven alongside the empty container to be tested; heat one (1) minute at High. If the container is microwave 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.

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 is invaluable in

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

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

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

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Page 7

Cookware and Utensils Guide

(continued)

Plastics

Plastic dishes, cups and some freezer containers

should be used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and 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 on High power. These dishes, although not suitable for extended cooking, may be used successfully for defrosting or for use on lower power levels. Cooking Bags designed to withstand boiling, freezing, or conventional heating are microwave safe. Prepare bags according to 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 such as GLAD WRAP® can be used to cover dishes in most recipes. Over an extended heating time, some disﬁ 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.

Jars and Bottles

Jars and bottles can be used to warm food to serving temperature, if the lid is removed ﬁ 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.

Metal

Metal cookware or utensils, or those with metallic trim, should NOT be used in the microwave. Since microwave energy is reﬂ 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 ﬁ 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 ﬁ 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.

Thermometers are available for use in microwave ovens. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven.

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.

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Page 8

Feature Diagram

Glass Tray

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

2. Only use the Glass Tray speciﬁ cally designed for this oven. Do not substitute another Glass Tray.

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

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

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

6. Glass Tray can rotate in either direction.

Internal Air Vents

Control Panel

• The control panels are

(Hint - apply masking or clear tape to an exposed corner and pull gently to remove.)

Door Safety Lock System

Display Window

Power Supply Cord

Power Supply Plug

covered with removable protective ﬁ lm to prevent scratches during shipping. Small bubbles may appear under this ﬁ lm. When this happens, remove ﬁ lm carefully.

Oven Air Vents

Oven Window with Vapor Barrier Film (do not remove)

Caution Lable

Internal Air Vents

Door Safety Lock System

Menu Label

Waveguide Cover

Do not remove. It is not

packaging material and must remain in place.

Identiﬁ cation Plate

The model number and serial number are displayed here.

Roller Ring

1. The Roller Ring and oven ﬂ oor should be cleaned frequently to prevent excessive noise and scratching of painted surface.

2. The Roller Ring must always be used together with the Glass Tray for cooking.

Door Release Button

Press to open the door. Opening the door during cooking will stop the cooking process without cancelling the program. Cooking resumes as soon as the door is closed and Start Pad is pressed. It is quite safe to open the door at any time during a cooking program and there is no risk of Microwave exposure.

Oven Light:

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

NOTE:

The above illustration is for reference only.

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Page 9

Control Panel

(1)

(2)

(3)

(4)

(5)

(6)

(8)

(9)

(12) (13)

CONTROL PANEL

(1) Display Window (2) Auto Reheat Pad (Pg.15) (3) Inverter Melt & Soften Pad (Pg.17) (4) Auto Menu Pad (Pg.15) (5) Mico Power Pad (Pg.10) (6) Keep Warm Pad (Pg.17) (7) Inverter Turbo Defrost Pad (Pg.13) (8) Time/Weight Dial (Pg.9) (9) Recipe Store Pad (Pg.19) (10) Timer Pad (Pg.20) (11) Clock Pad (Pg.8)

(7)

(10)

(11)

(12) Stop/Reset Pad

Before cooking: One tap clears all your

instructions. During cooking: One tap temporarily stops the cooking process. Another tap cancels all your instructions and colon or time of day appears in the Display Window.

(13) Start Pad

One tap allows oven to begin functioning. If door is opened or Stop/Reset Pad is pressed once during oven operation, Start Pad must again be pressed to restart oven.

Beep Sound

When pad is pressed correctly, a beep sound will be heard. If a pad is pressed 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 ﬁ ve times.

NOTE:

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

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Page 10

To Set Clock

You can use the oven without setting the clock.

Press once

Colon will blink in Display Window.

Enter Time of Day

Enter time of day using Time Dial e.g. 12:35 Clock is a 12 hour display. There isn’t a.m. or p.m. setting.

Time appears in the Display Window, colon is blinking. Verify time of day in the Display Window.

Note:

Turning the dial slowly will count up in 1 minute steps. Turning the dial quickly will count up in 10 minute steps.

Press

Colon stops blinking; time of day is entered and locked into Display Window. NOTES: 1. Oven will not operate while colon is still blinking.

2. To reset time of day, repeat step 1 through 3.

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

4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00 not 13:00.

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 Press 3 times. Display Window

To cancel

Colon or time of day is displayedPress 3 times.Display Window

NOTE: To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10

seconds.

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Page 11

Let’s Start To Use Your Oven!

Plug in

Plug into a properly earthed electrical outlet.

Open Door

Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.

Select Power Level

eg. MEDIUM-HIGH Press Micro Power Pad twice. (see page 10 for Micro Power chart)

Set Time

e.g. 1 minute 30 seconds

Rotate the Time Dial

Press

Verify your selection(s) in the Display Window.

Dial Features

Press and release dial to expand (pop-out). After setting desired program, push dial in to avoid accidental changing of the Programmed time.

TIME CHOICE

Push then rotate the dial. Rotate the dial clockwise to increase the cooking time and rotate the dial counter-clockwise to decrease the cooking time.

Note:

This dial can be used during manual cooking. This feature allows you to increase or decrease cooking time in 1 minute (up to 10 minutes). Turning the dial to zero will end cooking.

WEIGHT CHOICE

Push then rotate the dial. Rotate the dial clockwise to increase the weight and rotate the dial counter-clockwise to decrease the weight setting.

NOTE:

The maximum programmable time using Time Dial is up to 90 minutes.

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Page 12

To Cook/Reheat/Defrost by

Select Power Level

Press Micro Power pad until your desired power level appears in the Display Window. (see chart below) eg. MEDIUM-HIGH Press Power Level Pad twice.

Micro Power and Time

Press

Note: When selecting High Power on the ﬁ rst stage, you can start from step 2.

Set Time

e.g. 1 minute 30 seconds Turn Time Dial

Note:

For High Power, up to 30 minutes. For other Power, up to 90 minutes for a single stage. 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.

Press

Cooking will start. The time in the Display Window will count down.

For more than one stage cooking,

Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven will beep twice between stages. (For further information, refer to page 18)

Micro Power:

The Power Level Pad gives you a selection of different power levels representing decreasing amounts of 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.

Press POWER LEVEL WATTAGE EXAMPLE OF USE

1 tap HIGH 950W 2 taps MEDIUM-HIGH 600 W Cook poultry, meat, cakes, desserts. Heat milk. 3 taps MEDIUM 440 W Cook pot roasts, casseroles and meatloaves, melt chocolate. 4 taps MEDIUM-LOW 300 W Cook eggs and cheeses. Cook ﬁ sh. 5 taps DEFROST 270 W Thaw foods. 6 taps LOW 100 W Keep cooked foods warm, simmer slowly.

NOTE:

After using the oven, the fan may rotate to cool the electric components and “COOL” appears in the display window. If you cook using microwave, “COOL” will appear after micro cooking over 3 minutes. This is perfectly normal, and you can take out the food from the oven while the fan operates.

Boil water. Cook fresh fruit, vegetables, rice, pasta and noodles.

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Page 13

To Reheat by

Micro Power and Time

Reheat by Setting Power and Time - Frozen Pre-cooked Foods

FROZEN ITEM

(Pre-cooked)

BREAD & BAKED PRODUCT

Bread 1 slice

1 loaf

6 rolls Cheesecake (450 g) Defrost 5 - 7 Remove from container. Defrost on plate. Mufﬁ ns - 4 (400 g) Med-High 1 Scones - 6 (400 g) Med-High 1

PIES

Fruit Pie (600 g) Defrost

Meat Pie (175 g) Med-High 4 - 5 Place onto paper towel lined plate. Pizza (350 g) High 5 - 7 Remove from package and place onto paper

POWER

Med-High Med-High

Med-High

then

Med-High

TIME

(in minutes)

10 - 20 sec

1 - 3 1 - 2

⁄2 - 2 Place onto paper towel lined plate.

⁄2 - 2 Defrost on paper lined plate. Stand 2 minutes.

5 - 7 5 - 7

Do not let bread get hot, or it will become rubbery and dry out. Remove whole loaf from original wrapper. Place on paper towel to absorb moisture.

Remove from foil container and place uncovered into a pie dish.

towel or follow manufacturer’s instructions.

SPECIAL INSTRUCTIONS

FROZEN MEAL

Fish in Sauce (200 g) Med 5 - 7 Pierce corner of bag. Heat on a plate. Frozen Casserole

(500 g)

Lasagne (500 g) High 11 - 13 Remove from foil container, place into serving

Plated style dinner (320 g)

Vegetables & Sauce (in the bag) (500 g)

MISCELLANEOUS

Chicken Pieces (500 g) Chicken Nuggets (12)

Croissants - 4 (200 g) Defrost 1 - 1 Fish Fingers - 8

(200 g)

Sausage Rolls (225 g) Med 2 - 3 Place onto paper towel lined plate.

High 9 - 11 Pierce pouch.

Heat on a plate or bowl.

dish.

Med 8 - 10 Remove foil cover and replace with plastic

wrap.

Med-High 6 - 8 Pierce corner of bag. Heat on a plate.

Med-High Med-High

Defrost

then High

8 - 10

3 - 4

2 - 4 2 - 3

Place onto paper towel lined plate.

⁄

Place onto paper towel lined plate. Place onto paper towel lined plate.

– 11 –

Page 14

Reheating Tips and Techniques

IMPORTANT POINTS TO CONSIDER WHEN REHEATING COLD FOODS

STARTING TEMPERATURE —

Foods taken from the refrigerator will take longer to reheat than foods from room temperature.

Quantity —

One serving heats faster than several servings. When heating large quantities, stir food to ensure even heating. It is quicker to heat individual plates of food than large quantities in a casserole dish.

Plated Dinners —

Arrange foods with the most dense items towards the outside of the plate. Cover meats with sauces/ gravies if desired, spread out mashed potatoes or rice so it heats more evenly. When assembling plates of leftover foods, use foods which have a similar starting temperature.

Covering Foods —

Most foods need to be covered with one sheet of absorbent paper towel to hold in the heat and prevent splattering without steaming. When more moisture is desired, cover with plastic wrap.

Heating —

Reheating is usually done on High, however, if food has a more delicate texture, like a baked custard, a lower power setting should be used. Medium for a little longer will be gentler on the food. An average plate of food would generally take 1 to 3 minutes to heat depending on the density of the food. Place it in for the minimum time and add extra heating time if required. Ensure food is hot by feeling the bottom of the plate in the centre. If the plate is cool, food may be warm but will lose heat quickly as the plate will absorb the heat and taste cold when served. If food is not heated enough, consumption may cause illness.

Elevation —

Elevate pastries and breads on a small plastic rack with paper towel under the food to prevent it from becoming soggy.

IMPORTANT POINTS TO CONSIDER WHEN REHEATING FOODS FROM THE FREEZER

VOLUME —

The greater the volume and the more dense the item, the longer it takes to reheat. E.g. frozen cake will take less time than frozen casserole.

LARGE VOLUME —

Large, dense, frozen precooked foods are best thawed on defrost until icy in the centre then heated on Medium-High. This prevents overcooking of the edges. Stirring is often needed to distribute heat evenly.

Commercial frozen foods —

These foods should be removed from their foil containers if possible and placed into suitable microwave safe containers. If a foil container is used in the microwave oven it shouldn’t be more than 4 cm high and must not touch the interior of the microwave oven. Remove the cover from the tray and replace with paper towel or plastic wrap to prevent splattering.

Foods to be served at room temperature —

For best results, defrost for a short time and allow to stand to complete thawing, e.g. frozen cake.

Vacuum sealed pouches —

Pierce pouches, bags before heating to allow steam to escape. This prevents bursting.

Containers —

Use dishes about the same volume of the food or slightly larger to allow for stirring. Remove or release snap seal lids other wise they will pop during heating and may disﬁ gure.

Pies and pastries —

Pies and pastries that contain raw pastry and ﬁ lling cannot be cooked in the microwave oven. Precooked products can be thawed and heated. Place them on a sheet of paper towel and elevate on plastic rack for best results. For added crispness place under the grill or in a hot oven for few minutes. Pastry items can become tough and rubbery if overheated, remember to allow 5 minutes standing then test before adding extra heating time.

– 12 –

Page 15

To Defrost

To Defrost using Turbo Defrost

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

Press once

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 k

0.2 kg.

g ~

2.0 kg). For best results, the minimun recommended weight is

Press

Defrost time appears in the Display Window and begins to count down.

NOTE:

The oven will beep once or twice during the total defrosting time. This indicates that food should be turned, broken apart or removed. After attending to food, close door and press Start Pad to resume defrosting. For further information, refer to next page.

To Defrost by Micro Power and Time Setting

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

step 1 step 2 step 3

PressPress 5 times to select Defrost Set time according to chart on next page.

– 13 –

Page 16

Defrosting Tips and Techniques

Preparation for Freezing:

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

2. Freeze meats, poultry and ﬁ 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 Glass Tray.

2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, ﬁ sh and shellﬁ 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 ﬁ llets

Duck Turkey

7 - 9 8 - 10 8 - 10 8 - 10 8 - 10

6 - 8

7 - 9 8 - 10

6 - 8

8 - 10

7 - 9

7 - 9 8 - 10

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

8 - 10

7 - 9

6 - 8

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

Let stand, 5 to 10 minutes, before cooking.

– 14 –

Page 17

To Cook/Reheat Food Using

This feature allows you to cook foods without selecting times and Power Level. Only set desired menu number and Serving/Weight, the oven will cook your food automatically.

Select desired menu number

Press the Auto Cook or Auto Reheat pad until the desired menu number appears in the display window. (see below chart)

press once for Reheat Meal press twice for Reheat Bread press three times for Reheat Soup menu number appears in the display window.

Select desired Serving/Weight

Ture Weight Dial until the desired number of weight appears in the display window. (see below chart)

Menu number Category Weight Dial

1 Reheat Meal 200 2 Reheat Bread 50 3 Reheat Soup 1 cup 2 cups 3 cups 4 cups 4 Vegetables 120 5 Frozen Vegetables 150 6 Potatoes 200 7 Fresh Paste 150 8 Dried Pasta 150

9 Casserole Rice 100 10 Fish 100 11 Chicken 200 12 Curries 200

Auto Cook

g g g g g g g g g

400 100

180 300 400 250 250 200 200 400 400

g g

g g g g g g g g g

600

150

250

450

600

375

300

600

——

800 200

370 600

— — —

— 400 800

g g

Press

The time appears in the Display Window and begins to count down.

For best results on Auto Cook, follow these recommendations:

Reheat Meal

Suitable for casseroles, plated dinners, soups, stews, pasta dishes (except lasagne), and canned food. All foods must be pre-cooked and reheated from room temperature or refrigerator temperature. Do not reheat bread or pastry products; raw; uncooked or frozen foods; or beverages on this setting. Foods weighting less than 200 g and more than 800 g should be reheated by Micro Power and Time only. Foods should be placed in a suitable size microwave safe bowl and completely covered with plastic wrap. Add 1-4 tbsp of water for desired. When cooking larger quantities of food, the oven will ‘beep’ to prompt you to stir the foods. At the end of the cooking time, stir and let stand for 3 to 5 minutes.

Reheat Bread

It is suitable for reheating bun at refrigerator temperature (5-7 °C). Put the bun on a suitable size microwave safe dish. Cook without cover. Note: 50 g = one standard slice of bun.

Reheat Soup

It is suitable for reheating soup at refrigerator temperature (5-7 °C). Put soup into microwave safe cup. Cook without cover. Note: 1 cup = 180 ml

– 15 –

Page 18

To Cook/Reheat Food Using

Auto Cook

(continued)

Vegetables

Suitable for cooking a variety of fresh vegetables. All vegetables should be trimmed or prepared and cut into even size pieces. Place prepared vegetables into a suitable size microwave-safe casserole and add 2-4 tbsp of water for desired. Cover with a well ﬁ tting lid. When cooking larger quantities of vegetables, the oven will ‘beep’ to prompt you to stir the foods. At the end of the cooking time, let it covered and stand for 3 to 5 minutes.

Frozen Vegetables

Suitable for all types of frozen vegetables, like frozen peas, sweetcorn or mixed vegetables. Place prepared vegetables into and add 2-6 tbsp of water for desired. ﬁ tting lid. Stir after the beep sounds. At the end of cooking, let it covered and stand for 3 to 5 minutes.

Potatoes

Suitable for cooking potatoes. Pare potatoes well and cut into microwave safe casserole. Cover with a well ﬁ tting lid. Stir after beep sounds.

Fresh Pasta

Suitable for cooking a variety of fresh pastas.Place them into a suitable sized microwave safe casserole with boiling water. Allow at least ½ depth of volume for evaporation to prevent boiling over. Use the following as a guide:

Fresh Pasta

150 250 375

(It may be necessary to adjust the amount of water to your personal preference.) Do not cover with lid. Do not cook in plastic containers unless suitable for high temperature cooking. Stir after beep sounds. Allow pasta to stand for 5 to 10 minutes after cooking if required then drain.

Dried Pasta

Suitable for cooking a variety of dried pastas.Place them into a suitable sized microwave safe casserole with boiling water. Allow at least ½ depth of volume for evaporation to prevent boiling over. Add a little oil if desired. Use the following as a guide:

Dried Pasta

150 250 375

(It may be necessary to adjust the amount of water to your personal preference.) Only cover with lid at stage 1. Do not cook in plastic containers unless suitable for high temperature cooking. Stir after beep sounds. Allow pasta to stand for 5 to 10 minutes after cooking if required then drain.

a suitable size microwave-safe casserole

Cover with a well

even size pieces

Recommended

Boiling Water

g g g

Recommended

Boiling Water

g g g

. Place in a suitable size

Dish Size

3 cups 3 litre 4 cups 3.5 litre 5 cups 4 litre

Dish Size

4 cups 3 litre 5 cups 3.5 litre 6 cups 4 litre

– 16 –

Casserole Rice

Suitable for cooking white rice including short grain, long grain, Jasmine and Basmati. Place washed rice with recommended amount of cold water in a suitable sized casserole. Allow at least ½ depth of volume for evaporation to prevent boiling over. Use the following as a guide:

Rice Recommended Water Dish Size

100

200

300

(It may be necessary to adjust the amount of water to your personal preference.) Cover with a well ﬁ tting lid. Do not cook in plastic containers unless suitable for high temperature cooking. Stand rice for 5 to 10 minutes after cooking, if necessary . This setting is not suitable for cooking brown rice.

Fish

Suitable for cooking whole ﬁ sh and ﬁ sh ﬁ llets. Select ﬁ sh suitable for microwave cooking and place in a

single layer in a shallow microwave safe dish, with skin-side down. Add butter, spices, herbs, or lemon juice to ﬂ avor. Overlap thin edges of ﬁ llets to prevent overcooking. If stufﬁ ng whole ﬁ sh with seasoning, cooking time may need to be extended. Use the following as a guide:

Fish

100 200 300 400

(It may be necessary to adjust the amount of water or sauce to your personal preference.) Shield the eye and tail area of whole ﬁ sh with small amounts of aluminum foil to prevent overcooking. Cover dish securely with plastic wrap. Allow large amounts of ﬁ sh to stand for 3 to 5 minutes after cooking before serving.

Note: (thickness of ﬁ sh should not be more than 3 cm)

Chicken

It is suitable for cooking chicken pieces such as wings, drumsticks, thighs, half breasts etc. Pierce the chicken pieces well with fork before cooking. Place prepared chicken pieces in a suitable size microwave safe casserole. Add 1-5 tbsp oil if desired. Cover with well ﬁ tting lid. Stir after beep sounds.

Curries

The weight we suggested is only for meat. See chart below for quantities to use.

Weight of meat Coconut milk

Cut meat and vegetables into even size pieces. Place all ingredients into a suitable size microwave safe casserole. Cover with well ﬁ tting lid. Stir after beep sounds.

Recommended sauce and little water

g g g g

200

400

150 ml 3 litre 300 ml 3 litre 450 ml 4.5 litre

1 tbsp sauce and little water 2 tbsp sauce and little water 3 tbsp sauce and little water 4 tbsp sauce and little water

and stock

100 ml 80 200 ml 160

Weight of hards

vegetables

Page 19

Inverter Melt & Soften

This feature allows you to melt/soften food at the touch of a button. There is no need to select the power level or cooking time as the microwave does this for you.

Press

until the desired menu number appear in the display window. (see below chart)

Menu number Category Weight Dial

13 Melt Butter 50 14 Soften Cream Cheese 50 15 Soften Ice Cream 0.3 k 16 Melt Chocolate 50

Ture Weight Dial until the desired number of weight appears in the display window.

g g

100 100

0.6 k 100

g g

150 150

0.9 k 150

Press

The time appears in the Display Window and begins to count down.

g g

200 200

1.2 k 200

g g g g

250 250

——

250

300

For best results, follow these recommendations:

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.

Soften Cream Cheese

Remove wrapper and place in a microwave safe bowl/ dish. Soften without cover.

Soften Ice Cream

Soften slightly without lid.

Melt Chocolate

Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. After heating, stir until completely melted. Note: Chocolate holds its shape even when softened.

Note:

If food needs more time cooking or weight exceeds range, cook using Med-Low power for melting and Low power for softening.

g g

Keep Warm

This feature will keep food warm for up to 30 minutes after cooking.

Press Turn.

Set warming time using Time Select Dial, up to 30 minutes.

NOTE:

Keep Warm can be programmed as the ﬁ nal stage after cook times have been manually entered. It cannot be used in combination with auto features.

– 17 –

Press

Keep Warm will start. The time in the display window will count down.

Page 20

3-Stages Setting

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

E.g.: Continually set [High Power] 2 minutes, [Medium Power] 3 minutes and [Low Power] 2 minutes.

1. Press once to select “High power”.

6. Set as 2 minutes using Time Dial.

2. Set as 2 minutes using Time Dial.

5. Press 6 times to select “Low power”.

7. Press once. The time will count down at the ﬁ rst stage in the display window.

NOTES:

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

2. This feature cannot be used in combination with auto features.

3. Press 3 times to select “Medium power”.

4. Set as 3 minutes using Time Dial.

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

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

– 18 –

⁄4 teaspoon 1 ml

⁄2 teaspoon 2 ml

Page 21

To Use Recipe Prompting

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

To Set a Recipe Program:

Set the desired cooking programme

Press once. The oven is automatically pre-set to memory.

To Start Recipe Store Program:

Press once to select memory. The program appears in the display window.

Press Recipe Store Pad. Time of day or colon appears in the display window. If you press Start Pad, cooking starts and cooking program is set.

Press

Cooking time in the display begins to count down.

NOTES:

1. Auto Control Functions cannot be programmed into Recipe Store.

2. Recipe Store can only store 1 stage cooking. It is not possible to store 2 or 3 stage cooking.

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

4. The recipe program will be cancelled if the oven is unplugged.

– 19 –

Page 22

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

Press once. Set desired amount of time.

(up to 90 minutes)

To Set Standing Time

Set desired amount of standing time.

(up to 90 minutes)

Set the desired

cooking programme.

(see Page 10)

Press once.

To Set Delay Start

Press once.

Set desired amount of delay time.

(up to 90 minutes)

Press Start.

Time will count down without oven operating.

Press Start.

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

Press Start.

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

Set the desired

cooking programme.

(see Page 10)

NOTES:

1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display Window will continue to count down.

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

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

– 20 –

Page 23

Microwave Recipe Techniques

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

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.

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.

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

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.

Cooking in Layers

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

Piercing of Foods

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

Cured Meats

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

– 21 –

Page 24

Microwave Recipe Techniques

(continued)

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 ﬁ 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 allowed to stand covered for ten to ﬁ fteen minutes. Rice 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 ﬁ rst, for instance), cover with aluminum foil.

Converting Your Favourite Conventional Recipes for Microwave Cooking

When adapting conventional recipes for microwave cooking, times are reduced considerably. For example, a chicken which takes 1 hour to cook in a moderate oven will take 20 to 30 minutes on Medium Power in your microwave oven.

Use similar microwave recipes to help you adapt conventional recipes. Remember, it is always best to undercook a recipe and then add an extra minute or two to ﬁ 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 ﬂ our or cornﬂ 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, precook it in the microwave oven ﬁ rst. Onion, celery and potato are examples.

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

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

• Biscuits require a stiff dough. Increase ﬂ 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 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 casseroles, stews, baked chicken, ﬁ sh and vegetable dishes. The results from foods such as grilled meats, cooked soufﬂ es or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

– 22 –

Page 25

Microwave Recipe Techniques

(continued)

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 ﬂ avour of either. A recipe which requires standing time can be microwaved ﬁ rst and another food cooked while it stands. Dishes prepared in advance can be reheated brieﬂ y before serving. It does take some experience and time to cook with conﬁ dence. Microwaves are fast so you will have to do some experimenting. You might ﬁ 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 Medium, 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, cauliﬂ ower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on High for approximately 6 to 8 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.

Increasing & Decreasing Recipes

Increasing

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

• To increase a recipe from 4 to 8 servings, double each ingredient listed.

• For larger quantities of a recipe, a large dish should be used. Make sure that the dish is deep enough to prevent the recipe from boiling over during cooking.

• Make sure to cover, stir or rearrange food as directed in the recipe and always check the food during cooking.

• Increase standing times by 5 minutes per 500g.

• Use the same Power Level recommended in the original recipe.

• Increase the cooking times by: time for 6 servings; and an extra cooking time for 8 servings.

Decreasing

• To decrease a recipe from 4 to 2 servings, decrease each ingredient listed by half.

• For small quantities, a small dish should be used. Make sure that the dish is large enough to prevent the recipe from boiling over during cooking.

• Use the same Power Level recommended in the original recipe.

• Decrease the cooking times by cooking time.

⁄3 of original cooking

⁄2 of original

⁄2 to 2⁄3 of the original

Cooking for One

• To decrease a recipe from 4 to 1 serving, quarter each ingredient listed.

• A smaller dish should be used, making sure that the dish is still large enough to prevent the recipe from boiling over.

• Use the same Power Level recommended in the original recipe.

• Quarter the original cooking times, then add extra time, if needed.

• Make sure to cover, stir or rearrange food as directed in original recipe and always check the food during cooking.

Converting Recipes from Other Sources

When the recipe is written with a wattage different than your oven, adjust the cooking time by approximately 10% per 100 watts, e.g. 10 minutes would be adjusted by 1 minute. Alternately, adjust the power level by one level. If your wattage is higher than the recipe: (1) Adjust time downward or (2) Adjust power level downward. If your wattage is lower than the recipe: (1) adjust time upward or (2) adjust power level upward (when possible).

– 23 –

Page 26

Basic Recipes

RANOLA CEREAL

Makes: approximately 4 cups

Ingredients:

2 cups oats

⁄3 cup chopped nuts

⁄3 cup wheat germ

⁄4 cup brown sugar

⁄4 cup honey

1 teaspoon vanilla essence

⁄3 cup raisins

⁄3 cup coconut

Method:

1. Place oats in 2-litre casserole dish, cook on High for 1 to 2 minutes, stirring twice.

2. Add nuts, wheat germ, and brown sugar. Stir in honey and vanilla. Cook on High for 2 to 4 minutes, stirring twice during cooking.

3. Add raisins, coconut and allow to cool. Stir to a crumble texture. Store in an airtight container.

OMA TO AND ONION

Serves 4 Ingredients: approx. 3 tomatoes, thinly sliced 1 onion, thinly sliced

⁄2 teaspoon basil

salt and pepper to taste

Method:

1. Place all ingredients into 2-litre casserole dish.

2. Cook, covered, on High for 5 to 7 minutes. Serve with barbequed steak or grilled meat.

CRAMBLED EGGS

Serves: 2

Ingredients:

4 x 61 g eggs 4 tablespoons milk pinch of salt

Method:

1. In a 1-litre casserole dish, beat eggs lightly with whisk. Add milk and salt. Whisk until well combined. Cover dish with plastic wrap and cook on Medium for 1 to 1

2. Stir eggs and cook for further 1 Stand, covered, for 1 minute before serving.

HINT:

TO COOK BACON RASHERS: Place bacon between 2 sheets of paper towel on a pie plate and cook on High for 2 to 3 minutes.

⁄2 minutes.

⁄2 to 2 minutes.

EMON LIME CORDIAL

Makes:approximately 1.5 litres of undiluted cordial

Ingredients:

10 large lemons 6 limes 4 cups sugar 2 cups water 2 teaspoons citric acid

Method:

Squeeze juice from lemons and limes. Place in a 3 to 4-litre dish with the remaining ingredients. Cook on High for 8 to 10 minutes. Stir 2 to 3 minutes during this cooking time to dissolve sugar. Cook on High for 25 to 30 minutes, or until the mixture has become a syrupy consistency . Set aside to cool. Pour into bottles and seal. Store in the refrigerator and serve with cold water, soda or mineral water and fresh mint leaves if desired.

RAVY

Makes: 2 cups (500 ml)

Ingredients:

2 tablespoons dripping or pan juice 1 small onion, ﬁ nely chopped 2 tablespoons ﬂ our 1 tablespoon tomato paste

⁄2 cups beef stock, divided

salt and pepper

Method:

1. Place dripping or pan juices and onion in a 2-cup jug. Cook on High for 2 minutes.

2. Add ﬂ our, tomato paste and half of the beef stock. Stir well. Cook on High for 2 minutes. Add remaining stock.

3. Stir well and cook on High for a further 2 minutes. Season with salt and pepper. Serve with the meat of your choice.

ASIC WHITE SAUCE

Makes: 1 cup

Ingredients:

2 tablespoons butter 2 tablespoons ﬂ our salt and white pepper

⁄4 cups milk

Method:

1. Place butter in a 4-cup jug. Cook on High for 30 to 40 seconds.

2. Stir in ﬂ our, salt and pepper. Gradually add milk, stirring until smooth.

3. Cook on High for 3 to 4 minutes, stirring twice.

Tip: For cheese sauce, stir in

⁄2 cup grated cheese

once sauce has thickened.

HINT:

TO COOK PAPPADUMS: Place on paper towel lined microwave safe plate. Cook on High for 10 to 20 seconds for each pappadum, turning halfway through cooking. Allow to stand 1 minute before serving.

HINT:

TO DRY FRESH BREADCRUMBS: Place 1 cup (250 ml) of breadcrumbs on the base of plate and heat on High for 2 to 3 minutes, stirring once during heating.

– 24 –

Page 27

Soups and Snacks

HICKEN AND PRAWN LAKSA

Serves: 4

Ingredients: Soup:

2 tablespoons laksa paste 400 ml coconut milk 1 litre chicken stock 1 tablespoon soy sauce fresh ground black pepper

Laksa:

250 g rice noodles 8 cups boiling water 1 bunch coriander, leaves chopped 4 small red chillies, seeds removed and ﬁ nely chopped

⁄2 cup bean sprouts

4 limewedges 1 tablespoon peanut oil 400 g cooked chicken tenderloins, sliced 12 green king prawns, peeled

Method: Soup:

Place the laska paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on High for 10 to 12 minutes.

Laksa:

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

To serve:

Heat soup on High for 2 minutes. Pour the hot soup over the ingredients in the 4 bowls and serve.

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 ﬂ our 5 eggs, lightly beaten 125 ml vegetable oil 1 tablespoon fresh chopped parsley salt and pepper

Method:

Lightly grease a 25 cm square microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on High for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot and cheese and ﬂ our. In a 1-litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on Medium for 30 to 35 minutes.

ACHOS SUPREME

Serves: 4 to 6

Ingredients:

500 g topside mince 35 g packet taco seasoning mix

⁄3 cup tomato paste

1 teaspoon Mexican chilli powder 310 g red kidney beans, mashed in liquid 180 g packet corn chips 1 avocado

⁄2 cup sour cream

⁄2 cup grated cheese

paprika

Method:

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

UTS AND BOLTS

Serves: 6 to 8

Ingredients:

80 g butter 2 teaspoons curry powder 2 tablespoons worcestershire sauce

⁄2 teaspoon salt

⁄4 teaspoon garlic powder

100 g packet mixed rice crackers 100 g fried noodles 200 g salted peanuts 125 g packet pretzel sticks

⁄2 cup Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on High for 2 to 3 minutes. Add remaining ingredients, mix well and cook on High for 4 to 5 minutes. Stir twice through cooking. Allow to cool. Place in a bowl and serve with drinks. Store in an airtight container once cool.

– 25 –

Page 28

Soups and Snacks

(continued)

UMPKIN SOUP

Serves: 4

Ingredients:

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

Method:

Place pumpkin and onion in a 2-litre casserole dish. Cover and cook on High for 12 minutes. Add chicken stock, curry powder and pepper. Cook on High for 10 minutes. Cool slightly. Purée pumpkin and liquid in blender or food processor. Pour into individual serving dishes and garnish with chives.

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

⁄2 teaspoon chopped ginger

2 tablespoons soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoons dried onion (optional)

Method:

Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on High for 14 minutes. Add bok choy and cook on High for 4 minutes. Serve in individual bowls topped with bean sprouts and onion.

HINT:

To cook 1 double chicken breast. Place onto a dinner plate. Cover and cook on Medium for 8 to 10 minutes.

EA AND HAM SOUP

Serves: 6

Ingredients:

21⁄2 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

⁄2 cup frozen peas

Method:

Wash split peas and place in a 2-litre capacity bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone. Drain peas and place into a 5litre capacity microwave safe dish. Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on High for 15 minutes. Reduce power to Medium and cook for 20 minutes. Skim top of soup and cook on Medium for a further 60 minutes. Remove ham bone and bay leaf and stir in frozen peas. Cook on Medium 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.

OT ATO AND LEEK SOUP

Serves: 4 to 6

Ingredients:

800 g potatoes, peeled and diced

⁄2 cups thinly sliced leeks

1 2 teaspoons fresh thyme pepper 2 cups chicken stock 150 ml cream

Method:

Place potatoes, leeks, thyme and pepper in 4-litre casserole dish. Cover and cook on High for 8-10 minutes. Stir in chicken stock. Cover and cook on High for 14 to 16 minutes. Purée soup mixture. Stir in cream and serve hot or cold in individual bowls.

– 26 –

Page 29

Fish and Shellﬁ sh

Directions for Cooking Fish and Shellﬁ sh by Micro Power

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

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.

Cooking Fish and Shellﬁ sh by Micro Power

FISH OR SHELLFISH AMOUNT POWER

Fish Fillets 500 g Medium 5 to 7 Scallops (sea) 500 g Medium 5 to 7

Green Prawns medium size (shelled and cleaned)

Whole Fish (stuffed or unstuffed)

EMON PEPPER FISH

Serves: 2

Ingredients:

300 g ﬁ sh ﬁ llets

⁄4 cup lemon juice

1 teaspoon black pepper

Method:

1. Place ﬁ sh ﬁ llets, lemon juice and black pepper in a 1-litre casserole dish.

2. Cover with plastic wrap and cook on Medium for 4 to 6 minutes.

3. Let stand for 3 minutes before serving.

WEET SCALLOP STIR FRY

Serves: 2 to 4

Ingredients:

1 tablespoon oil 1 onion, quartered

⁄2 teaspoon crushed garlic

⁄2 red capsicum sliced

2 sticks celery sliced 2 tablespoons sliced water chestnuts 100 g snow peas 1 tablespoon honey 1 tablespoon sweet chilli sauce 1 tablespoon chopped coriander 500 g scallops

Method:

1. Place oil, onion and garlic into a 2-litre dish. Cook on High for 1-2 minutes.

2. Add remaining ingredients and cook on High for 5-7 minutes, stir halfway through cooking.

3. Serve immediately.

500 g Medium 5 to 7

500 g to 900 g Medium 6 to 8

ARLIC & CHILLI PRAWNS

Serves: 4

Ingredients:

1 kg medium uncooked king prawns 1 small red onion, thinly sliced 40 g butter 3 garlic cloves, crushed 2 fresh bird’s eye chillies, deseeded & ﬁ nely chopped

⁄2 small red capsicum, ﬁ nely sliced 100 g snow peas, trimmed 1 tablespoon lemon juice 80 ml thickened cream

⁄4 cup coriander leaves, chopped

Cooked jasmine rice, to serve

Method:

Peel and de-vein prawns leaving tails in tact, set aside. Place onion, butter, garlic and chilli into a 3Litre microwave safe dish. Cook on High for 4 minutes, stir halfway through cooking. Add prawns and mix to combine. Cook on Med-High for 3 minutes. Stir in capsicum and snow peas, cover and cook on MedHigh for a further 3 minutes. Stir through lemon juice, cream and coriander, season and cook on High for 1 minute. Serve immediately with cooked rice.

APPROX. COOKING TIME

(in minutes)

– 27 –

Page 30

Fish and Shellﬁ sh

PICED WHOLE BREAM

(continued)

Serves: 2

Ingredients:

2 x 400 g whole bream 1 clove garlic 3 stalks coriander 1 red birds eye chilli 1 tablespoon freshly chopped ginger 1 tablespoon lime juice 2 teaspoons ﬁ sh sauce 2 teaspoons brown sugar 2 green onions, sliced

Method:

Clean and scale ﬁ sh, set aside. Process remaining ingredients in a food processor to form a paste. Rub the spice paste into the ﬁ sh and place them in a microwave safe dish. Cook on Medium-Low for 12 to 15 minutes.

ALMON MORNAY

Serves: 4

Ingredients:

40 g butter 1 onion, diced

⁄4 cup ﬂ our 1 tablespoon chopped fresh parsley pepper

⁄2 teaspoon prepared mustard

⁄2cups milk

1 440 g can salmon and liquid

⁄2 cup fresh bread crumbs

⁄3 cup grated cheese

Method:

Place butter and onion in a 4-cup jug. Cook on High for 1 minute. Add ﬂ our and cook on High for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on High for 2 to 3 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into serving dish and top with bread crumbs and cheese. Cook for further 4 to 5 minutes on High power.

ARLIC PRAWNS

Serves: 2

Ingredients:

60 g butter 2 clove garlic, crushed 1 tablespoon lemon juice 1 tablespoon chopped parsley 500 g peeled green prawns

Method:

Place butter and garlic in a 1-litre dish and cook on High for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on Med-High for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

ALMON STEAKS WITH LIME BUTTER

Serves: 4

Ingredients:

30 g butter 1 clove garlic, crushed 1 teaspoon grated fresh ginger 1 teaspoon grated lime rind 2 tablespoons lime juice

⁄2 teaspoon sugar

500 g salmon, steaks

Method:

Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on Med-High for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and coat with sauce. Cover and cook on Med for 5 to 7 minutes. Stand for 2 to 3 minutes before serving.

YSTER SOUP

Serves: 4 to 6

Ingredients:

30 g butter 2 tablespoons ﬂ our 2 cups chicken stock

⁄2 cup cream

20 bottled oysters, drained salt and white pepper snipped chives to garnish

Method:

Place butter in 2-litre casserole dish and cook on High for 1 minute. Add ﬂ our, stir well and cook on High for 30 seconds. Gradually add stock, stirring continuously. Cook on High for 5 to 7 minutes, stirring halfway through cooking. Add cream, oysters, salt and pepper. Cook on Medium-High for 1 to 2 minutes. Spoon into individual dishes and garnish with chives.

EAFOOD MARINARA

Serves: 4

Ingredients:

750 g Marinara mix 2 tablespoons butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste

⁄4 cup white wine

⁄4 cup fresh basil leaves, chopped

pepper

Method:

Place marinara mix into a 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on Med-High for 1 minute. Add remaining ingredients (except seafood), to dish and cook on High for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on Med-High for 7 to 9 minutes, stir halfway through cooking. Stand for 5 minutes. Serve with salad and pasta.

– 28 –

Page 31

Poultry

Cooking Whole Poultry by Micro Power

Season as desired, but salt after cooking. Browning sauce mixed with equal parts of butter will enhance the appearance. Poultry may be stuffed or unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish. Place poultry breastside down: turn over halfway through cooking. Cover with wax paper to prevent splattering. If the poultry is not cooked enough, return it to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalize throughout the food and ﬁ nishes the cooking process. If a large amount of juice accumulates in the bottom of the baking dish, occasionally drain it. If desired, reserve juices for making gravy. Less-tender birds should be cooked in liquid such as soup or broth. Use Use an oven cooking bag or a covered casserole. Select a covered casserole deep enough so that bird does not touch the lid. If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag. Make six 2 cm slits on top of bag.

⁄4 cup per 500g of poultry.

Multiply the weight of the poultry by the minimum recommended minutes per 500 g. Programme Micro Power and Time. After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer inserted into the 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 after standing time. During cooking, it may be necessary to shield legs, wings and the breast bone with foil to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

Cooking Poultry Pieces by Micro Power

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

Cooking Poultry by Micro Power

POULTRY POWER

Chickens Medium 87°C 10 to 15 Chicken (pieces) Medium 87°C 8 to 10 Turkey Medium 87°C 12 to 17 Duck Medium 87°C 10 to 15

TEMPERATURE

AFTER COOKING

APPROX. COOKING TIME

(minutes per 500 g)

– 29 –

Page 32

Poultry

(continued)

HICKEN SAN CHOY BAU

Serves: 4

Ingredients:

10 dried chinese mushrooms 2 teaspoons sesame oil 1 clove garlic, chopped 500g minced chicken 10 water chestnuts, ﬁ nely chopped 227 g bamboo shoots, chopped 1 tablespoon soy sauce 2 teaspoons oyster sauce 2 tablespoons sherry 1 small iceberg lettuce

Method:

1. Cover mushrooms with boiling water, stand for 30

minutes. Drain, remove stems and chop ﬁ nely.

2. Place oil and garlic in a 2-litre casserole dish, cook

on High for 50-60 seconds.

3. Add chicken and cook on Medium for 10-12

minutes. Add remaining ingredients except lettuce and cook on Medium for 6-8 minutes.

4. Separate lettuce leaves, place tablespoons of

mixture into each lettuce leaf. Serve immediately.

ACON AND EGG IN A CUP

Serves: 1

Ingredients:

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

Method:

Place bacon on a dinner plate between 2 sheets of paper towel cook on HIgh for 1 to 2 minutes. Wrap bacon around the inside of a 1-cup remekin dish. Crack egg into centre of dish and pierce with tooth pick. Cover and cook on Medium for 50 to 70 seconds. Sprinkle with grated cheese.

HAI RED CHICKEN CURRY

Serves: 4

Ingredients:

1 onion, chopped 2 tablespoons red curry paste 500 g chicken ﬁ llets, chopped 2 cups ﬁ nely sliced vegetables 1 cup coconut milk

Method:

1. Place onion and curry paste in 3-litre casserole

dish. Cook on High for 3 to 4 minutes.

2. Add chicken and combine. Cook on Medium for 8

to 10 minutes, stirring once during cooking.

3. Add vegetables and coconut milk. Stir well. Cover

and cook on High for 4 minutes. Serve with Jasmine rice.

HICKEN AND ASPARAGUS RISOTTO

Serves: 4

Ingredients:

300 g fresh asparagus, chopped 2 tablespoons olive oil

⁄2 cups arborio rice

1 1 clove garlic, crushed 4 cups boiling chicken stock 2 cups coarsely chopped cooked chicken

⁄4 cup grated fresh parmesan cheese

⁄4 cup cream

ground black pepper 1 tablespoon chopped parsley extra coarsely grated parmesan cheese

Method:

Place asparagus into 2-litre dish and cook on High for 1 minute.Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on High for 1 minute. Add 2 cups of boiling chicken stock, cook on High for 5 minutes. Stir twice during cooking. Add remaining chicken stock and cook on High for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on High for 2 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper.

REEN PEPPERCORN CHICKEN

Serves: 4

Ingredients:

4 small single chicken breast ﬁ llets 2 tablespoons green peppercorns 1 tablespoon seeded mustard 1 teaspoon chicken stock powder 2 tablespoons lemon juice

⁄2 cup cream

Method:

1. Slice chicken ﬁ llets. Place chicken in a shallow 2-litre dish and cook on Medium 8-10 minutes. Stir halfway through cooking.

2. Mix together remaining ingredients. Add to chicken, stir well. Cook on High for 2 to 3 minutes. Serve sauce over chicken.

HICKEN CACCIATORE

Serves: 4

Ingredients:

440 g can tomatoes

⁄4 cup tomato paste

1 teaspoon minced garlic 1 onion, diced 2 teaspoons dried oregano 1 kg chicken drumsticks

Method:

1. Place all ingredients in a 2-litre casserole dish. Stir until combined. Cover and cook on Medium for 15 to 18 minutes.

2. Turn chicken and stir. Cook on Medium for 15 to 18 minutes.

– 30 –

Page 33

Main Fare Meats

Cooking Tender Cuts of Meat by Micro Power

For best results, select roasts that are uniform in shape. Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway through cooking, turn roasts. 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 reshield edges. If desired, glaze last 10 to 20 minutes of cooking. 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 500g. Programme Micro Power and Time. 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 around the bones. Foil should extend about 5 cm down from bones. The shank and thin ends of boneless roasts should also be shielded. Make sure foil does not touch the sides of the oven, as arcing may occur. 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. 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.

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 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-

⁄2 to 2 cups of soup, broth,

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 500g as suggested in the chart below. Programme Power and Time. Turn meat over halfway through cooking. Meat should be tender when cooked.

Meat Chart for Microwave Cooking

MEAT POWER

Beef

Roasts Medium

Rare Medium Well Pot Roast

Pork

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

Med-High Med-High Med-High

Defrost

Med-High Med-High Med-High

APPROX. COOKING TIME

(minutes per 500 g)

10 to 12 12 to 14 14 to 16 25 to 30

11 to 13 11 to 13

4 to 5

Lamb

Medium Well

Med-High Med-High

8 to 10

12 to 14

– 31 –

Page 34

Main Fare Meats

(continued)

HILLI BEEF

Serves: 4

Ingredients:

500 g minced beef 1 onion, diced 1 clove garlic, crushed 35 g packet chilli seasoning mix 410 g can tomato puree 420 g can kidney beans, drained

Method:

1. Place all ingredients in a 2-litre casserole dish. Mix well. Cook on High for 20-25 minutes. Stir halfway through cooking.

2. Serve in taco shells or in tortillas with salad and cheese.

HINESE BEEF AND VEGETABLES

Serves: 4

Ingredients:

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

⁄4 cup beef stock

2 cups sliced vegetables

Method:

1. Place steak, ginger and garlic in a 3-litre casserole dish. Cook on High for 1 minute.

2. In a 1 cup jug combine sauces with stock. Add to meat mixture. Cook on High for 1-2 minutes.

3. Add vegetables and cook on High for 4-5 minutes, stirring halfway through cooking.

4. Let stand for 5 minutes before serving with rice or noodles.

EEF STROGANOFF

Serves: 4

Ingredients:

1 onion, sliced 500 g rump steak sliced into ribbons 2 tablespoons tomato sauce 2 tablespoons worcestershire sauce 1 beef stock cube

⁄3 cup sour cream

200 g sliced mushrooms

Method:

1. Place all ingredients (except sour cream and mushrooms) in 3-litre casserole dish. Stir until combined.

2. Cook on Medium for 10 to 12 minutes, stirring once during cooking. Add sour cream and mushrooms.

3. Stir and cook on Medium for 4 to 5 minutes.

PAGHETTI MEAT SAUCE

Serves: 4

Ingredients:

500 g minced beef 1 onion, diced 1 clove garlic, crushed 420 g can tomatoes

⁄2 cup tomato paste

2 tablespoons chopped basil

Method:

1. Combine all ingredients in a 3-litre casserole dish. Cook on High for 7-8 minutes, stir.

2. Cook on Medium for 16-18 minutes. Stirring halfway through cooking.

3. Serve over hot spaghetti.

RENCH ONION BEEF CASSEROLE

Serves: 4

Ingredients:

1 onion, diced 1 teaspoon mixed dried herbs 200 g diced potatoes 500 g chuck steak, cubed 20 g french onion soup mix

⁄3 cup tomato puree

2 cups beef stock

Method:

1. Place onion and herbs in a 3-litre casserole dish. Cook on High for 1-2 minutes.

2. Add remaining ingredients, stir until combined. Cover and cook on High for 10 minutes.

3. Stir and cook on Medium for 20-25 minutes, stirring once during cooking.

4. Let stand 5 minutes before serving.

HAI BEEF CURRY

Serves: 4 to 6

Ingredients:

1 onion, thinly sliced 2 tablespoons Thai green curry paste 500 g thinly sliced lean beef

⁄2 red capsicum, thinly sliced

1 carrot, thinly sliced 1 zucchini, sliced 200 g broccoli, broken into ﬂ owerets 1 cup coconut milk 1 tablespoon soy sauce 1 tablespoon lemon juice 2 tablespoons shredded fresh basil

⁄2 cup roasted unsalted peanuts

Method:

Place the onion and curry paste into a 4-litre dish. Cook on High for 2 to 3 minutes. Add the beef and cook on High for 4 to 6 minutes, stirring halfway through cooking. Add the vegetables and coconut milk and cook on High for 6 to 8 minutes. Mix in the soy sauce, lemon juice and basil and serve sprinkled with peanuts.

– 32 –

Page 35

Main Fare Meats

(continued)

USSAMAN BEEF CURRY

Serves: 4

Ingredients:

500 g round steak diced

⁄3 cup mussaman curry paste

400 g potato diced 250 ml coconut milk 250 ml beef stock 1 tablespoon brown sugar

Method:

Place steak, curry paste and potato in a 3-litre casserole dish cook on High for 6 minutes. Add coconut milk, beef stock and brown sugar, stir, cook on Low for 40 minutes. Stir once during cooking serve with jasmine rice.

AMB PILAU

Serves: 4

Ingredients:

1 tablespoon oil 1 large onion, sliced 600 g lean lamb, diced 400 g can tomato pieces 2 teaspoons garam masala 1 teaspoon dried thyme 1 cup long grain rice 600 ml hot chicken stock 150 g natural yoghurt freshly ground black pepper

Method:

Place the oil and onion in a 3 litre dish. Cover and cook on High for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on Medium for 10 minutes. Stir. Cook on Medium for a further 10 minutes. Add the rice and chicken stock and cook covered on Medium Low for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

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:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on High for 10 minutes. Turn meat, cover and cook on Low for 1 cooking liquid for 10 minutes before carving. Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on Low.

⁄4 to 11⁄2 hours. Stand corned silverside in

– 33 –

INGERED PORK STIR FRY

Serves: 4

Ingredients:

500 g sliced lean pork

⁄4 cup teriyaki sauce

1 tablespoon honey 2 teaspoons minced ginger 2 teaspoons cornﬂ our 1 onion, sliced 300 g sugar snap peas, trimmed 1 zucchini, sliced

⁄2 red capsicum, sliced

2 green onions, sliced

⁄2 cup bean sprouts

1 tablespoon toasted sesame seeds

Method:

Place pork, teriyaki sauce, honey, ginger and cornﬂ our in a 2-litre dish. Cover and marinate in the refrigerator for 2 hours. Place onion in a 3 litre dish. Cook on High for 1 to 2 minutes. Add marinated pork and sauces and cook on Med-High for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on High for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

AMB KORMA

Serves: 4

Ingredients:

1 onion, diced 500 g lamb, cubed

⁄3 cup korma curry paste

2 cups carrots sliced 250 ml tomato puree 250 ml beef stock 2 tablespoons natural yoghurt

Method:

Place onion, lamb, curry paste and carrot in a 3-litre casserole dish. Cook on High for 6 minutes. Add tomato puree and beef stock and stir, cook on Medium for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice.

EEF BOURGUIGNONNE

Serves: 4 to 6

Ingredients:

750 g diced chuck steak 4 rashers bacon, diced 6 pickling, onions 2 teaspoons minced garlic

⁄4 cup red wine

410 ml tomato puree

⁄2 cup beef stock

1 teaspoon minced chilli 1 teaspoon dried tarragon 250 g button mushrooms, halved

Method:

Place all ingredients except mushroom in a 3-litre casserole dish, stir until combined. Cover and cook on Medium for 14 to 16 minutes.Stir and cook on Low for 28 to 30 minutes. Stir and add mushrooms halfway through cooking.

Page 36

Vegetable Varieties

Directions for Cooking Vegetables

RESH VEGETABLES BY MICRO POWER

Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on High according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange. 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.

ROZEN VEGETABLES BY MICRO POWER

Remove vegetables from package and place in an appropriate sized container. Vegetables frozen in a

pouch should be placed on a dish and the top pierced. Cook on High according to directions given in chart. Vegetables should be cooked covered with a lid or plastic wrap. Halfway through cooking, stir, turn vegetables over or rearrange. Stir after cooking. Allow to stand for 2 to 3 minutes before serving.

RIED BEANS OR PEAS BY MICRO POWER

Place hot tap water in 4-litre dish. Bring hot water to the boil on High for 10 to 12 minutes. Add beans and 2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20 minutes.

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 beans. Use in place of canned beans.

Cooking Frozen Vegetables by Micro Power

APPROX.

VEGETABLE QUANTITY COOKING PROCEDURE

Beans 250 g Cook in covered 2-litre dish. 4 to 6 Broad Beans 250 g Cook in covered 2-litre dish. 5 to 7 Broccoli (spears) 350 g Cook in covered 2-litre dish. 5 to 7 Brussels Sprouts 250 g Cook in covered 2-litre dish. 5 to 7 Carrots (baby) 250 g Cook in covered 2-litre dish. 6 to 8 Cauliﬂ ower 500 g Cook in covered 2-litre dish. 5 to 7

Corn (

⁄2 cob)

Corn (cobs) Mixed Vegetables 250 g Cook in covered 2-litre dish. 5 to 7 Peas 250 g Cook in covered 2-litre dish. 4 to 6 Spinach 250 g Cook in covered 2-litre dish. 4 to 6

125 g 250 g

Cook in covered 2-litre dish. Cook in covered 2-litre dish.

COOKING TIME

(in minutes) on High

3 to 4 5 to 7

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 25 to 30

AMOUNT OF HOT WATER

BOIL HOT WATER

on HIGH (in minutes)

COVERED

– 34 –

TO COOK BEANS

on MEDIUM (in minutes)

COVERED

Page 37

Vegetable Varieties

(continued)

Cooking Fresh Vegetables by Micro Power

Vegetables should be covered and cooked on High power for best results. Weights given are trimmed weights.

APPROX.

COOKING

VEGETABLE QUANTITY COOKING PROCEDURE

Asparagus 250 g Covered dish with 1⁄4 cup water 1 to 3 Beans (ﬁ nely sliced) 250 g Covered dish with Beetroot 4 whole

(1 kg)

Covered with 1 cup water in 4-litre dish.

Stand after cooking - 5 mins. Broccoli 500 g Covered dish with Brussels Sprouts 250 g Covered dish with Cabbage 500 g Shredded, with Carrots 4 (sliced ﬁ nely)

With

⁄4 cup water in covered dish. 5 to 6

⁄4 cup water 3 to 5

⁄4 cup water. 4 to 6

⁄4 cup water in covered dish. 5 to 7

250 g

Cauliﬂ ower 500 g With Celery

6 stalks (400 g)

⁄4 cup water in covered dish. 6 to 7

⁄4 cup water in covered dish. 4 to 6

With

cut in 1 cm

pieces

Corn 2 cobs (500 g)

Brush with melted butter and cook in covered dish. 4 to 6

4 cobs (1 kg)

Eggplant 1 (500 g) Dice with

⁄4 cup water in covered dish. 4 to 6

Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 2 to 4 Onions 3 (200 g) Cut in quarters with Peas 250 g Shell peas and place with

⁄4 cup water in covered dish. 5 to 7

⁄4 cup water in covered

dish.

Potatoes-Mashed

-Jacket

500 g

3 Med

Peeled and quartered with

Cook uncovered on paper towel lined plate.

⁄4 cup water. Covered.

Pumpkin 500 g Peeled and cut into uniform pieces with 1⁄4 cup water

in covered dish. Spinach/Silver Beef 250 g Remove stem, cut leaves into small pieces.

Cook with

⁄4 cup water in covered dish.

Sweet Potato 500 g In serving size pieces with 2 tablespoons butter in

covered dish. Turnips 500 g Peeled and sliced ﬁ nely with

⁄4 cup water in covered

dish. Tomatoes 2 (300 g) Sliced and cooked covered. 2 to 4 Zucchini 500 g Cut in 2 cm pieces in covered dish. 5 to 7

TIME

(in minutes)

on High

14 to 18

10 to 12

3 to 5

8 to 10

7 to 9 7 to 9

4 to 6

7 to 9

6 to 8

– 35 –

Page 38

Vegetable Varieties

(continued)

AULIFLOWER IN WHITE SAUCE

Serves: 4

Ingredients:

500 g cauliﬂ ower ﬂ owerets 2 tablespoons water 2 tablespoons butter 2 tablespoons ﬂ our 1 cup milk

⁄2 cup grated tasty cheese

Method:

1. Place cauliﬂ ower and water in a shallow casserole dish. Cover and cook on High for 6-8 minutes.

2. Place butter in a 4 cup jug. Cook on High for 1-2 minutes, stir in ﬂ our and cook on High for 1 minute. Add milk gradually, stirring well and cook on High for 2-3 minutes. Stirring halfway through cooking.

3. Drain cauliﬂ ower, pour over sauce and sprinkle with cheese. Cook on High for 1-2 minute.

ARMESAN ASPARAGUS

Serves: 2 to 4

Ingredients:

1 bunch of asparagus spears 2 tablespoons water 1 tablespoon butter 1 clove garlic, crushed 1 tablespoon grated Parmesan cheese

Method:

Place asparagus and water in a 2-litre casserole dish. Cover and cook on High for 1 to 2 minutes. Drain. Place butter and garlic in a small dish and cook on High for 1 minute. Add drained asparagus and mix lightly. Cook on High for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Tip:

When placing asparagus in dish, place half the tips one way and half the tips in the opposite direction for more even cooking.

RIENTAL VEGETABLES

Serves: 4 to 6

Ingredients:

1 tablespoon oil 1 cup celery, sliced diagonally 1 large onion, cut into petals 1 green capsicum, cut into 2.5 cm pieces 1 red capsicum, cut into 2.5 cm pieces 1 cup sliced mushrooms 1 tablespoon Hoisin sauce 2 teaspoons soy sauce

Method:

1. Place oil and vegetables in a 2-litre casserole dish. Stir well. Cook on High for 3 to 4 minutes, stirring halfway through cooking.

2. Mix sauces together in 1-cup glass jug and cook on High for 1 minute. Pour over hot vegetables and mix well.

– 36 –

OTATO CASSEROLE

Serves: 4

Ingredients:

750 g peeled and sliced potatoes 1 cup sour cream

⁄4 cup milk

3 green onions sliced 2 bacon rashers, chopped

⁄2 cup grated cheese

Method:

1. Layer potatoes in a 2-litre casserole dish. Pour over combined sour cream and milk. Cook on High for 15-18 minutes.

2. Top with spring onions, bacon and cheese. Cook on High for 5 minutes.

EGETABLE CURRY

Serves: 4

Ingredients:

1 onion sliced 2 tablespoons green curry paste 3 cups sliced vegetables 1 can (440 g) chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce

⁄2 cup chopped nuts

Method:

1. Place onion and curry paste in a 3-litre casserole dish. Cook on High for 2 minutes.

2. Add remaining ingredients except nuts and stir. Cook on High for 4-5 minutes. Sprinkle with chopped nuts and serve.

TUFFED TOMATOES

Serves: 2

Ingredients:

2 (large) tomatoes

⁄4 cup fresh breadcrumbs

⁄2 cup grated cheese

4 green onions, ﬁ nely sliced 1 tablespoon ﬁ nely chopped parsley salt and pepper

⁄4 cup extra grated cheese

Method:

1. Cut tops off tomatoes. Scoop out pulp of tomato with a teaspoon. Mix pulp with remaining ingredients, except extra cheese.

2. Spoon mixture back into tomato shells. Sprinkle tomatoes with extra cheese.

3. Place tomatoes in 2-litre casserole dish and cook on High for 2 to 3 minutes. Serve.

Tip: To cook 4 stuffed tomatoes, cook on High for 6 to 8 minutes.

Page 39

Vegetable Varieties

(continued)

EGETABLE FRITTATA

Serves: 4 to 6

Ingredients:

400 g potatoes, thinly sliced

⁄2 red capsicum, sliced into strips

⁄2 green capsicum, sliced into strips

1 tomato, diced 2 tablespoons fresh basil, chopped 4 eggs

⁄3 cup sour cream

⁄2 teaspoon cracked black pepper

⁄2 cup grated tasty cheese

Method:

Place potatoes in a 2-litre shallow dish. Cook on High for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug. Pour over vegetables. Cook on Med-High for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on MedHigh for 7 to 9 minutes.

REAMED SPINACH

Serves: 4

Ingredients:

1 bunch spinach, roughly chopped 4 green onions, ﬁ nely chopped 1 clove garlic, crushed 2 tablespoons sour cream salt and pepper

Method:

Cook washed spinach leaves, green onions and garlic in a covered 3-litre casserole dish on High for 5 to 7 minutes. Drain well by squeezing between two dinner plates. Stir through sour cream. Season to taste. Cook on High for 1 to 2 minutes. Serve.

RDENNIS STYLE POTATOES

Serves: 4

Ingredients:

4 medium sized potatoes 100 g ham, ﬁ nely diced 3 tablespoons snipped chives 50 g butter

⁄2 cup grated Cheddar cheese

ground black pepper

Method:

Scrub potatoes, wash and pat dry with paper towel. Prick skins and place on a dinner plate. Cook on High for 6 to 8 minutes. Allow to cool slightly. Cut tops off potatoes and scoop out pulp from centre, leaving 1 to 2 cm in shell. Mash pulp and combine with remaining ingredients. Spoon ﬁ lling back into potato shells. Place potatoes in 2-litre casserole dish. Cook on High for 2 to 3 minutes.

AULIFLOWER AU GRATIN

Serves: 4

Ingredients:

500 g trimmed cauliﬂ ower and cut into pieces 2 tablespoons water 2 tablespoons butter 2 tablespoons ﬂ our 1 cup milk

⁄4 cup grated tasty cheese

Method:

Place cauliﬂ ower and water in a shallow casserole dish. Cover and cook on High for 6 to 8 minutes. Stand, covered, while making sauce. Place butter in a 4-cup glass jug. Cook on High for 1 to 2 minutes. Stir in ﬂ our and cook on High for 1 minute. Add milk gradually. Stir well. Cook on High for 2 to 3 minutes, stirring halfway through cooking. Drain cauliﬂ ower and pour over sauce. Sprinkle with cheese. Cook on MedHigh for 1 to 2 minutes. Note: Depending on size and arrangement of cauliﬂ ower pieces, timing will vary.

HINT:

TO SKIN TOMATOES: Cut a cross into the tomato skin. Place 1 cup of hot tap water in a 2 cup jug or bowl and heat on High for 1

⁄2 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 wil loosen and can be easily removed.

HAI VEGETABLE CURRY

Serves: 4

Ingredients:

1 onion, sliced 2 tablespoons green curry paste 3 cups sliced vegetables 440 g chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce

⁄2 cup chopped nuts

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on High for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on High for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

– 37 –

Page 40

Rice, Pasta and Cereal

Cooking Rice and Other Grains by Micro Power

Follow directions in chart for recommended dish size, amounts of water and cooking time. Add grain to water. Add salt and butter according to package directions. Cook on High for time recommended in

ITEM CONTAINER

RICE Quick Cook Brown (1 cup) 2-litre dish 1

Brown (1 cup) 3-litre dish 3 cups 25 to 30 10 Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5 Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5 Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5

Cooking Pasta by Micro Power

Follow directions in chart for recommended dish size, amount of water and cooking time. Boil water, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for time recommended in chart. Cook on High.

chart. Allow to stand, covered, before serving. For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving.

APPROX. TIME

AMOUNT

WATER

⁄3 cups 10 5

Test pasta for desired cooking before adding more time. Slightly undercook pasta that will be heated again in casserole. Stir and let stand, uncovered, 5 minutes.

TO COOK GRAIN

on High

UNCOVERED

(in minutes)

STANDING

(in minutes)

TIME

APPROX. TIME

AMOUNT

ITEM CONTAINER

Dried Fettuccine (250 g) 4-litre dish 6 cups 14 to 16 5 Elbow Macaroni, shells,

etc. (250 g) Fresh Spaghetti,

Fettuccine (375 g) Dried Spaghetti (250 g) 4-litre dish 4 cups 14 to 16 5 Fresh Tortellini, Ravioli

(250 g)

Drain pasta after standing.

3-litre dish 4 cups 14 to 16 5

4-litre dish 6 cups 6 to 8 5

4-litre dish 4 cups 8 to 10 5

BOILING WATER

TO COOK PASTA

on HIGH

UNCOVERED

(in minutes)

STANDING

(in minutes)

Cooking Hot Cereal by Micro Power

Combine 1⁄4 cup of quick cooking oats, pinch salt and 2⁄3 cups hot tap water in a breakfast bowl.

TIME

Cook on High for 2 to 3 minutes, stirring halfway through cooking.

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

– 38 –

Page 41

Rice, Pasta and Cereal

(continued)

ACON AND ONION TORTELLINI

Serves: 4

Ingredients:

600 g fresh tortellini 6 cups boiling water 1 onion, diced 1 clove garlic, crushed 3 rashers bacon, chopped 300 ml cream 1 tablespoon parmesan cheese 1 teaspoon chicken stock powder 2 tablespoons chopped parsley ground black pepper Parmesan cheese, extra

Method:

1. Place pasta and water in a 3-litre casserole dish. Cook on High for 8-10 minutes. Stand covered for 2 minutes. Drain.

2. Place onion, garlic and bacon in a 2-litre casserole dish and cook on High for 5 minutes. Add cream, cheese, stock powder and parsley stir until combined.

3. Add pasta and cook on High for 2 minutes. Serve sprinkled with pepper and extra parmesan cheese.

ESTO FETTUCCINE

Serves: 4

Ingredients:

250 g dried fettuccine 6 cups boiling water 2 cloves garlic, crushed 1 cup basil leaves 1 tablespoon pinenuts

⁄2 cup parmesan cheese

1 cup olive oil

Method:

1. Place pasta and water in a 3-litre casserole dish. Cook on High for 14-16 minutes. Allow to stand for 5 minutes then drain.

2. Place remaining ingredients except oil in a food processor. Slowly add oil in a ﬁ ne stream while processing.

3. Stir sauce through pasta and serve.

REAMY BACON SAUCE

Makes: Approximately 300 ml

Ingredients:

1 onion, chopped 3 bacon rashers, chopped 1 teaspoon minced garlic 300 ml cream

⁄4 cup Parmesan cheese

pepper 2 tablespoons chopped fresh parsley

Method:

Place onion, bacon and garlic in a 2-litre casserole dish. Cook on High for 4 to 5 minutes. Add cream, Parmesan cheese, pepper, parsley and stock. Mix well. Cook on High for 3 to 4 minutes. Serve with cooked Fettuccine.

ACARONI AND CHEESE

Serves: 4 to 6

Ingredients:

40g butter 1 onion, ﬁ nely chopped 2 tablespoons ﬂ our 2 cups milk 1 cup grated tasty cheese 6 cups cooked macaroni, drained well

⁄2 cup extra grated tasty cheese

paprika

Method:

Place butter and onion in a 2-litre casserole dish and cook on High for 3 to 5 minutes. Add ﬂ our, mix well and cook on High for 1 minute. Blend in milk and cook on High for 4 to 5 minutes, stirring halfway through cooking. Add cheese to sauce and season. Place macaroni and sauce in a 3-litre casserole dish. Mix well.

1. Top with extra cheese and sprinkle with paprika. Cook on High for 6 to 8 minutes.

TIR FRIED RICE

Serves: 4

Ingredients:

1 tablespoon vegetable oil 1 clove garlic, crushed 1 teaspoon ginger 1 small carrot, ﬁ nely chopped 1 stick celery, sliced

⁄2 red capsicum, diced

6 to 8 medium mushrooms, sliced 2 eggs 4 green onions, chopped black pepper 1 small can prawns (optional) 1-2 tablespoons soy sauce 2 cups cooked rice

Method:

1. Place oil, garlic and ginger in large shallow dish and cook on High for 1 to 2 minutes. Add carrot, celery and capsicum. Cook a further 3 minutes on High.

2. Break eggs into small dish, add pepper to taste, mix well and cook on Medium for 2 to 3 minutes. Slice into thin strips.

3. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on High for 3 to 5 minutes to heat thoroughly. Serve.

– 39 –

Page 42

Desserts

UTTERSCOTCH PUDDING

Serves: 4 to 6

Ingredients:

400 g sweetened condensed milk 30 g butter 1 teaspoon vanilla essence

⁄2cup milk

⁄4 cup self raising ﬂ our, sifted

1 cup brown sugar

⁄2 cup hot tap water

Method:

1. Place condensed milk in 2-litre casserole dish. Cook on Medium for 6 to 7 minutes, stirring twice during cooking.

2. Stir in butter, vanilla essence and milk. Stir until butter is melted. Cool slightly.

3. Add milk mixture to sifted ﬂ our. Mix well. Pour mixture into 2-litre casserole dish.

4. Sprinkle top with brown sugar and gently pour hot tap water over mixture. Cook on High for 6 to 8 minutes.

PRICOT AND RASPBERRY CRISP

Serves: 4 to 6

Ingredients:

850 g can apricots, drained 400 g frozen raspberries 1 cup plain ﬂ our

⁄2 cup brown sugar

1 teaspoon cinnamon 1 cup pecans, chopped 1 cup shredded coconut 2 cups toasted muesli 125 g butter

Method:

1. Place apricots and raspberries in the base of 2-litre casserole dish. Place remaining ingredients (except butter) in a mixing bowl.

2. Melt butter in 2-cup jug on High for 40 to 50 seconds. Combine melted butter with dry ingredients and mix well.

3. Crumble mixture over top of fruit. Cook on High for 10 to 12 minutes.

EAR CUSTARD

Serves: 6

Ingredients:

825 g pear halves, drained 2 tablespoons plain ﬂ our

⁄3 cup caster sugar

3 eggs 1 teaspoon vanilla essence 1 cup milk 1 teaspoon cinnamon

Method:

1. Grease 20 cm square pyrex dish. Place pear halves in dish. Set aside. Place ﬂ our, sugar, eggs and vanilla essence in bowl. Whisk until combined.

2. Whisk in milk and pour mixture over pears. Sprinkle with cinnamon. Cover dish with plastic wrap and cook on High power for 8 to 10 minutes.

IGS IN RIESLING AND HONEY

Serves 4

Ingredients:

8 ﬁ rm ﬁ gs

⁄2 cups Riesling wine

1 80 ml honey 1 teaspoon lemon juice 1 teaspoon grated lemon rind 2 tablespoons chopped pistachio nuts

Method:

Wash and stem the ﬁ gs place into a 2 litre dish Combine Riesling, and honey and pour over ﬁ gs. Cook on Med-High for 6 to 8 minutes.Remove ﬁ gs from syrup, set aside. Add lemon juice and rind to syrup and cook on High for 3 to 4 minutes or until slightly reduced. Pour syrup over ﬁ gs and allow to cool. Serve with ice cream or cream and sprinkle with pistachio nuts.

HOCOLATE BROWNIES

Makes: 1 x 20 cm square slice pan

Ingredients:

125 g butter 200 g chocolate 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1 cup plain ﬂ our

Method:

1. Grease and line 20 cm square pyrex dish. Set aside. Melt butter and chocolate in 2-litre dish on High for 2 minutes.

2. Stir in sugar, vanilla essence, eggs and ﬂ our. Spread into prepared dish.

3. Cook on Medium for 8 to 10 minutes. Refrigerate until cold. Cut into squares.

– 40 –

Page 43

Before Requesting Service

THESE THINGS ARE NORMAL

The oven causes interference with my TV.

The oven lights dim. When cooking with a power other than HIGH power, the oven must cycle to

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.

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.

obtain the lower power levels. The oven light will dim and clicking noises can be heard when the oven cycles.

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.

PROBLEM

Oven will not turn on.

Oven will not start cooking.

When the oven is turning on,

there is noise coming from

Glass Tray.

POSSIBLE CAUSE

The oven is not plugged in securely.

Circuit breaker or fuse is tripped or blown.

There is a problem with the outlet. Plug another appliance into the

The door is not closed completely. Close the oven door securely.

Start Pad was not pressed after programming

Another program has already been entered into the oven.

The program has not been entered correctly.

Stop/Reset Pad has been pressed accidentally.

The roller ring and oven bottom are dirty.

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

Reset circuit breaker or replace fuse.

outlet to check if the outlet is working.

Press Start Pad.

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

Program again according to the Operating Instructions.

Program oven again.

Clean these parts according to care of your oven (See next page).

REMEDY

The word “Child” appears in the Display Window.

“H97” “H98” or “H00”

appears in the display

window.

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

The Child Lock was activated by pressing Start Pad 3 times.

The display indicates a problem with microwave generation system.

Deactivate Lock by pressing Stop/Reset Pad 3 times.

Contact the speciﬁ ed service centre.

– 41 –

Page 44

Care of your Microwave Oven

Note: The oven should be cleaned regularly and any food deposits removed. 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 harzardous situation.

BEFORE CLEANING:

Unplug at socket of the oven. If impossible, leave oven door open to prevent oven from accidentally turning on.

Inside of the oven:

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

Glass Tray:

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

AFTER CLEANING:

Be sure to replace the Roller Ring and Glass Tray in the proper position and press

Stop/Reset Pad to clear the Display Window.

Outside oven surfaces and back vents.

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

Control Panel:

• May be covered with removable protective ﬁ lm to prevent scratches during shipping. Small bubbles may appear under this ﬁ lm. When this happens, remove ﬁ lm carefully.

(Hint - apply masking or clear tape to an exposed corner and pull gently to remove.)

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

Oven Door:

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

Roller Ring and oven cavity ﬂ oor:

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

Technical Speciﬁ cations

Power Supply: 230 - 240 V, 50 Hz Power Consumption: 4.9 A 1,150 W Output*: 950 W Outside Dimensions (W x H x D): 488 mm (W) x 279 mm (H) x 395 mm (D) Oven Cavity Dimensions (W x H x D): 315 mm (W) x 206 mm (H) x 353 mm (D) Overall Cavity Volume: 23 L Glass Tray Diameter: Ø285 mm Operating Frequency: 2,450 MHz Uncrated Weight: Approx. 9.5 k

* IEC Test Procedure

Speciﬁ cations subject to change without notice.

– 42 –

Page 45

Panasonic Warranty

– 43 –

Page 46

Quick Guide to Operation

Feature How to Operate

To Set Clock

(

page 8)

once Press onceSet time of day. (Max 12:59)

To Set/Cancel Child

Safety Lock

page 8)

(

To Cook/Reheat/

Defrost by Micro Power and Time Setting

page 10)

(

To Use Turbo

Defrost Pad

page 13)

(

To Reheat/Cook

Food using “Auto Reheat/Cook” Pads

page 15)

(

To set

3 times. Display

Select power. Select cooking time.

once Select desired weight

Select the desired menu number.

To cancel

3 times. Display

Turn dail until desired weight appears.

To use “Inverter

Melt&Soften” Pads

page 17)

(

T o use “Keep Warm”

Pads

page 17)

(

Select the desired menu number.

Once Select Keep Warm time.

Select desired weight

– 44 –

Page 47

Quick Guide to Operation

To set:

(continued)

To Cook using

“Recipe Store” Pads

page 19)

(

To Use as a Kitchen

Timer

( page 20)

To Set Standing

Time

page 20)

(

Once

To start:

Once

Set the desired

cooking programme.

(see Page 10)

Set the desired cooking programme

Set time.

Set time.Once

To Set Delay Start

page 20)

(

Set the desired

cooking programme.

(see Page 10)

Set time.Once

– 45 –

Page 48

F0003BA30QP

PA0811-0

Printed in China