Panasonic NN-SF564WQPQ User Manual

© Panasonic Home Appliances Microwave Oven (Shanghai) Co., Ltd. 2011.

F00039Y10QP

PA0811-0

Printed in China

Operating Instruction and Cook Book

Microwave Oven

Household Use Only

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

Model Number:

NN-ST641W

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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

MODEL NUMBER _______________________
the left side of the control panel. You should note the
model number and serial number of this oven in the

SERIAL NUMBER _______________________
space provided and retain this book as a permanent
record of your purchase for future reference.

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DATE OF PURCHASE ____________________

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 ........................................................................................................14

Operation and Hints

Let's Start to Use Your Oven ..........................................................................................................8

To Set Clock ...................................................................................................................................9

To Use Child Safety Lock ...............................................................................................................9

To Use Timer ................................................................................................................................15

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

using Auto Cook Pads ...............................................................................................13

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

using Auto Reheat Pad .............................................................................................13

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

using Turbo Defrost Pads .................................................................................... 11-12

3-Stages Setting ...........................................................................................................................14

Quick Guide to Operation .............................................................................................................19

Maintenance

Before Requesting Service ...........................................................................................................16

Care of Your Microwave Oven ......................................................................................................17

Technical Specifi cations ...............................................................................................................17

Panasonic Warranty .....................................................................................................................18

Cooking Guide

Microwave Recipe Techniques ................................................................................................20-22

Reheat .....................................................................................................................................23-25

Soups and Snacks. .................................................................................................................26-27

Fish and Shellfi sh ....................................................................................................................28-29

Poultry and Eggs .....................................................................................................................30-33

Meat ........................................................................................................................................34-37

Vegetables and Legumes ........................................................................................................38-43

Rice, Pasta and Noodles .........................................................................................................44-48

Cakes, Desserts and Slices ....................................................................................................49-51

Sauces and Extras ..................................................................................................................52-53

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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.

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

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

b) It is hazardous for anyone other than a competent

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

d) Before use, the user should check that whether the

e) Liquids or other foods must not be heated

f) Only allow children to use the oven without supervision

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.

(c) Remove wire twist-ties from bags before

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.

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.

in sealed containers since they are liable to
explode.

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.

Food

1. Do not use your oven for home canning or the

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

3. Do not boil eggs in their shell and whole hard-

4. Potatoes, apples, egg yolks, chicken wings, whole

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

6. DO NOT USE A CONVENTIONAL MEAT

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. This oven is also designed for installation into a
wall cabinet, use the proper trim kit available from
a local Panasonic dealer. Follow all instructions
packed with the kit.

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.

7. COOKING TIMES given in the Cooking Guide

8. It is better to UNDERCOOK RATHER THAN

9. Extreme care should be taken when cooking

10. When heating food in plastic or paper containers,

11. The contents of feeding bottles and baby food jars

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.

oven.

boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the
eggs will explode.

squash and sausages are examples of foods
with nonporous skins. This type of food must be
pierced before cooking, to prevent bursting.

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.

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.

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.

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.

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.

check the oven frequently due to the possibility of
ignition.

are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.

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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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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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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.

Oven Air Vents

Oven Window with
Vapor Barrier Film
(do not remove)

Caution
Lable

Oven Air
Vents

Door Safety
Lock System

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.

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.

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 Air
Vents

Control Panel

• The control panels are
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.)

Door Safety
Lock System

Display
Window

Power
Supply Cord

Power
Supply Plug

Oven Light:

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

NOTE:

The above illustration is for reference only.

– 6 –

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Control Panel

Display Window

Time Pad

Power Level Pad

(pg. 10)

Auto Reheat Pad

(pg. 13)

Frozen Reheat Pad

(pg. 13)

Auto Cook Pads
(pg. 13)

Serving/Weight Pad

Turbo Defrost Pad

(pg. 11)

Timer Pad

(pg. 15)

Clock Pad

(pg. 9)

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.

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.

– 7 –

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Let’s Start To Use Your Oven!

1

Plug in

Plug into a properly earthed electrical outlet.

2

Open Door

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

3

Select Power Level

eg. Meduim
Press Power Level Pad three times.
(see page 10 for Micro Power chart)

4

Set Time

e.g. 12 minute 35 seconds

Press Time Pads

5

Press

once

three times

twice

fi ve times

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To Set Clock

You can use the oven without setting the clock.

1

Press once

Colon will blink in Display Window.

2

Enter Time of Day

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

once

three times

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

3

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.

twice

fi ve times

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

or

Colon or time of day is displayed Press 3 times. Display Window

To cancel

or

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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To Cook/Reheat/Defrost by

1

Select Power Level

Press Micro Power pad until your desired
power level appears in the Display Window.
(see chart below)

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

2

Set Cooking Time

(High: up to 30 minutes, other powers: up to 99 minutes and 59 seconds for a single stage)
e.g. 5 minutes

fi ve times

3

Press

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

Micro Power and Time

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 14)

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

1x High 1110 W

2x Med-High 800 W Cook poultry, meat, cakes, desserts. Heat milk.

3x Med 600 W Cook cakes, desserts. Heat milk.

4x Med-Low 400 W

5x Def 300 W Thaw foods.

6x 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.

Cook pot roasts, casseroles and meatloaves, melt
chocolate. Cook eggs and cheeses. Cook fi sh.

– 10 –

F00039Y10QP_OI.indd 10F00039Y10QP_OI.indd 10 2011-7-13 14:29:382011-7-13 14:29:38

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.

1

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
weight is 0.2 kg.

Enter weight.

2

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 to resume
defrosting.
For further information, refer to next page.

g ~

3.0 kg). For best results, the minimun recommended

To Defrost by Micro Power and Time Setting

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

step 1 step 2 step 3

Press fi ve times to select Deforst
(Deforst power level, refer to page 10)

Set time according to chart on next page.

Press

– 11 –

F00039Y10QP_OI.indd 11F00039Y10QP_OI.indd 11 2011-7-13 14:29:382011-7-13 14:29:38

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 Deforst:

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

6 - 8

8 - 10

7 - 9

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

6 - 8

6 - 8

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.

– 12 –

F00039Y10QP_OI.indd 12F00039Y10QP_OI.indd 12 2011-7-13 14:29:382011-7-13 14:29:38

To Cook Using

Auto Reheat and Auto Cook allows you to cook foods without selecting times and power levels. Only set
desired menu number and Serving/Weight, the oven will cook your food automatically.

Auto Reheat / Auto Cook

To Cook Using Auto Reheat or Frozen Reheat

1

Press or

until the desired weight appears in the Display Window.

No of taps Display RECOMMENDED FOOD WEIGHT

1 250
2 450
3 650
4 850

2

Press

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

g

g

g

g

200 - 300
400 - 500
600 - 700
800 - 900

g

g

g

g

To Cook Using Auto Cook

1

Select desired menu number

Press the appropriate pad until the desired menu number appears in the display window. (see below chart)
eg.:

2

Select desired Serving/Weight

Press the Serving/Weight pad until the desired number of weight appears in the display window. (see
below chart)

Menu number Category

1 Vegetables 120

2 Frozen Veg. 120

3 Potatoes 250

4 Legumes 1 cup 2 cups 3 cups 4 cups

5 Fresh Pasta 250

6 Dried Pasta 150

7 Noodles 200

8 Rice 1 cup 1.5 cups 2 cups 2.5 cups

9 Fish 120

10 Curries 250

11 Chicken Pcs. 0.4 k

press once for vegetables
press twice for frozen Veg
Menu number appears in the display window.

Serving/Weight Pad

1 tap 2 taps 3 taps 4 taps

g

g

g

g

g

g

g

g

g

180

250

370

375

250

350

250

500

0.6 k

g

g

g

g

g

g

g

g

g

250

500

500

500

375

500

370

750

0.8 k

g

g

g

g

g

g

g

g

g

370

750

900

625

500

800

500

1.0 k

g

g

g

g

g

g

g

—

g

3

Press

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

Note:

For information on individual categories refer to each chapter in the cookbook section.

– 13 –

F00039Y10QP_OI.indd 13F00039Y10QP_OI.indd 13 2011-7-13 14:29:392011-7-13 14:29:39

3-Stages Setting

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

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

1. Press once to select
“High”.

2. Set as 2 minutes using
Time Pad.

3. Press 3 times to select
“Med”.

twice

6. Set as 2 minutes using
Time Pad.

5. Press 6 times to select
“Low”.

4. Set as 3 minutes using
Time Pad.

twice three times

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 is not available for Turbo Defrost, Auto Cook and Reheat function.

INGREDIENT CONVERSION CHART

INGREDIENT CONVERSION CHART

1

⁄4 cup 60 ml

1

⁄3 cup 85 ml

1

⁄2 cup 125 ml 1 teaspoon 5 ml

2

⁄3 cup 165 ml 2 teaspoons 10 ml

3

⁄4 cup 190 ml 3 teaspoons 15 ml

1 cup 250 ml 1 tablespoon 20 ml

1

1

⁄4 cups 310 ml 11⁄2 tbs 30 ml

1

1

⁄2 cups 375 ml 2 tbs 40 ml

2 cups 500 ml 3 tbs 60 ml

3 cup 750 ml 4 tablespoons 80 ml

1

3

⁄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.

– 14 –

1

⁄4 teaspoon 1 ml

1

⁄2 teaspoon 2 ml

F00039Y10QP_OI.indd 14F00039Y10QP_OI.indd 14 2011-7-13 14:29:392011-7-13 14:29:39

To Use Timer

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

To Use as a Kitchen Timer

Press once. Set desired amount of time.

(up to 99 minutes and 59 seconds)

To Set Standing Time

Set desired amount
of standing time.

(up to 99 minutes and 59
seconds)

Set the desired

cooking programme.

(see Page 10)

Press once.

To Set Delay Start

Press once.

Set desired amount
of delay time.

(up to 99 minutes and 59
seconds)

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 start, it’s up to 2 Power stages.

– 15 –

F00039Y10QP_OI.indd 15F00039Y10QP_OI.indd 15 2011-7-13 14:29:392011-7-13 14:29:39

Before Requesting Service

THESE THINGS ARE NORMAL

The oven causes
interference with my TV.

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

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

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

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

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

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.

– 16 –

F00039Y10QP_OI.indd 16F00039Y10QP_OI.indd 16 2011-7-13 14:29:392011-7-13 14:29:39

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.

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.

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.

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*: 4.4 A 1,000 W
Output*: 1,100 W
Outside Dimensions (W x H x D): 525 mm (W) x 310 mm (H) x 388 mm (D)
Oven Cavity Dimensions (W x H x D): 355 mm (W) x 251 mm (H) x 365 mm (D)
Overall Cavity Volume: 32 L
Glass Tray Diameter: Ø340 mm
Operating Frequency: 2,450 MHz
Uncrated Weight: Approx. 11.5 k

Trim Kit

Model Number NN-TK611SWQP
Outside Dimensions 596 mm (W) x 410 mm (H)
Cabinet Opening 562 mm (W) x 395 mm (H) x 480 mm (D)

* IEC Test Procedure

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

– 17 –

g

F00039Y10QP_OI.indd 17F00039Y10QP_OI.indd 17 2011-7-13 14:29:402011-7-13 14:29:40

Panasonic Warranty

– 18 –

F00039Y10QP_OI.indd 18F00039Y10QP_OI.indd 18 2011-7-13 14:29:402011-7-13 14:29:40

Quick Guide to Operation

Feature How to Operate

To Set Clock

page 9)

(

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

To set

To Set/Cancel

Child Safety
Lock

page 9)

(

3 times. Display

To Cook/Reheat/

Defrost by Micro
Power and Time
Setting

page 10)

(

To Use Turbo

Defrost Pad

page 11)

(

To Cook using

“Auto Cook”
Pads

page 13)

(

Select power. Select cooking time.

Enter weight.

Press until desired menu
number appears.

Press until desired
Serving/Weight appears.

e.g.

To cancel

3 times. Display

To Cook using

“Auto Reheat”
or “Frozen
Reheat” Pads

page 13)

(

To Use as a

Kitchen Timer

page 15)

(

To Set Standing

Time

page 15)

(

To Set Delay Start

page 15)

(

Select appropriate pad. Press until desired

Serving/Weight appears.

or

Once Set time.

Set the desired

cooking programme.

(see Page 10)

Set time.Once

Set the desired

cooking programme.

(see Page 10)

Set time.Once

– 19 –

F00039Y10QP_OI.indd 19F00039Y10QP_OI.indd 19 2011-7-13 14:29:422011-7-13 14:29:42

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

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

Food Characteristics
Size and Quantity

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

Liquid Content

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

Shape

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

Bone and Fat

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

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

Microwave Recipe Techniques

vegetables). Recipes high in fat and sugar content
cook more quickly.

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, nuts or
potatoes. Rearrange pieces from the centre to the
edge of the dish.

Cooking in Layers

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

Piercing of Foods

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

Cured Meats

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

– 20 –

F00039Y10QP_CB.indd 20F00039Y10QP_CB.indd 20 2011-7-13 14:28:542011-7-13 14:28:54

Techniques for Preparation
Covering

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

Browning

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

Standing Time

The moisture molecules continue to vibrate in
the food when the microwave oven has turned
itself off. After all, the molecules were vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves whether in or
outside your microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to 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, time are reduced considerably.
For example, a chicken which takes 1 hour to cook
in a moderate oven will take 15 to 20 minutes on
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

1

⁄2 cup (125 ml).

to

• 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, pre-cook 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 in a conventional
recipe for browning.

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

• Biscuits require a stiff dough. Increase 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 time to brown. Chill dough for
half an hour before baking. This produces a crisper
biscuit. Bake biscuits on a glass tray lined with
greaseproof paper.

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

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

Select recipes that convert easily to microwave
cooking such as 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.

Microwave Recipe Techniques

– 21 –

F00039Y10QP_CB.indd 21F00039Y10QP_CB.indd 21 2011-7-13 14:28:542011-7-13 14:28:54

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

Microwave Recipe Techniques

another. Sprinkle greens with water. Cover with a
lid or plastic wrap. Cook on High for cooking times
refer to vegetable cooking chart on page 40. Fresh
and frozen vegetables can be mixed on a vegetable
platter, but remember frozen vegetables 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
original cooking time.

1

⁄3 of original cooking

1

⁄2 of original

1

⁄2 to 2⁄3 of the

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. 6 minutes
would be adjusted by 36 seconds. 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).

– 22 –

F00039Y10QP_CB.indd 22F00039Y10QP_CB.indd 22 2011-7-13 14:28:542011-7-13 14:28:54

Converting Recipes from Other Sources

Reheating by Auto Cook

One of the most common uses for a microwave oven
is to reheat food. Your Panasonic microwave allows
you to either reheat by placing food into the oven
and you choose the micro power level and length
of heating time or you may reheat automatically by
using the AUTO REHEAT Pad or FROZEN REHEAT
Pad on your microwave. Following are some
directions for reheating pre-cooked foods from either
frozen refrigerator temperature or room temperature.

General rules for reheating foods by
Micro Power

• Many convenience foods contain heating
instructions on the packaging. It is best to follow
these instructions, being sure to check the wattage
of the oven they used and adjust the cooking time
if necessary (decrease cooking time by 10% for
every 100watts more powerful your oven is).

• If package directions are not available, follow the
recommendations in the charts on the following
pages.

• All foods must be pre-cooked; raw foods will
not cook through during reheating times and if
consumed may cause illness.

• Do not reheat in foil containers, cans or plastic
containers as incorrect heating times will result.
Place foods into microwave safe bowls or onto
dinner-plates before heating.

• Most foods can be heated on High but consider if
the food is delicate in structure like baked custard
or you have a large quantity, a lower power level for
slightly longer may be gentler.

• Cover foods with plastic wrap if you require a
steamed effect or leave uncovered for a drier
surface, e.g. Crumbed foods.

Note: when cooking by Auto Cook all food must be
covered.

• Stir or re-arrange foods during heating as this
will help food heat evenly. Stir after heating and
let stand for 2 to 3 minutes. Check temperatures
before adding extra heating time and ensure food is
hot. If food is not heated enough, consumption may
cause illness.

• Minimun weight 250 g / Maximun weight 850 g

• Foods weighting less than 250 g and more than
850 g should be heated by micro power and time.

• Auto Cook has 2 settings, one for heating frozen
foods and one for heating foods from refrigerator or
room temperature.

• Suitable foods include casseroles, plated dinners,
soups, stews, pasta dishes. (except lasagne) and
canned foods.

• Do not reheat bread or pastry items, raw or
uncooked foods or beverages.

• Cover foods loosely with plastic wrap or a lid, which
does not snap seal.

• During the cooking time, the oven will ‘beep’ and
prompt you to rearrange or stir. At the end of
cooking time, stir the food, check it is hot and allow
standing 2 to 3 minutes.

To Operate: Press

or

Keep pressing
Press Start,

to select weight, then

Reheat

Caution:

Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.

– 23 –

F00039Y10QP_CB.indd 23F00039Y10QP_CB.indd 23 2011-7-13 14:28:542011-7-13 14:28:54

Reheating by Micro Power - Frozen Pre-cooked Foods

FROZEN ITEM

(Pre-cooked)

POWER

TIME

(in minutes)

SPECIAL INSTRUCTIONS

BREAD &
BAKED PRODUCT

Bread 1 slice

1 loaf

Med-High
Med-High

10 - 15 sec

1 - 3

Do not let bread get hot, or it will become
rubbery and dry out. Remove whole loaf
from original wrapper.

6 rolls

Med-High

1 - 2

Place on paper towel to absorb moisture.

Cheesecake (450 g) Defrost 5 - 7 Remove from container. Defrost on plate.

1

Muffi ns - 4 (400 g) Med-High 1

Scones - 6 (400 g) Med-High 1

⁄2 - 2 Place onto paper towel lined plate.

1

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

minutes.

PIES

Fruit Pie (600 g) Defrost

then

Med-High

5 - 7

5 - 7

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

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 towel or follow manufacturer’s
instructions.

FROZEN MEAL

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

Frozen Casserole

(500 g)

Reheat

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

High 9 - 11 Pierce pouch.

Heat on a plate or bowl.

serving dish.

Plated style dinner
(320 g)

Vegetables & Sauce

Med 8 - 10 Remove foil cover and replace with

plastic wrap.

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

(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)

Med-High

Med-High

Defrost

then
High

8 - 10

3 - 4

2 - 4

2 - 3

Place onto paper towel lined plate.

1

⁄

2

Place onto paper towel lined plate.

Place onto paper towel lined plate.

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

– 24 –

F00039Y10QP_CB.indd 24F00039Y10QP_CB.indd 24 2011-7-13 14:28:542011-7-13 14:28:54

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.

Caution:

Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.

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.

Reheat

– 25 –

F00039Y10QP_CB.indd 25F00039Y10QP_CB.indd 25 2011-7-13 14:28:552011-7-13 14:28:55

P

UMPKIN SOUP

Serves: 4

Ingredients:

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

Method:

Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on High for 12
minutes. Add chicken stock 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.

To cook by Auto Cook:

Prepare pumpkin as above cover with plastic wrap.
Refer to Potatoes directions on page 40. Select
Potatoes, press Serving/Weight Pad to select
900g, then press start.

S

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

1

⁄2 teaspoon chopped fresh 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:

Soups and Snacks

Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on High
for 10 minutes. Add bok choy and cook on High for 2
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 Med-High for 8 to
10 minutes.

P

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

1

⁄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
5-litre 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 Med-High and cook for 15 minutes.
Skim top of soup and cook on Med-High for a further
30 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on Med-High 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.

P

OTATO AND LEEK SOUP

Serves: 4 to 6

Ingredients:

1 kg potatoes, peeled and diced
2 medium thinly sliced leeks
2 teaspoons fresh thyme
pepper
3 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
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.

To cook by Auto Cook:

Place potatoes, leeks, thyme and pepper in a 4-litre
dish. Cover with plastic wrap. Refer to Potatoes
directions on page 40. Select Potatoes, press
Serving/Weight Pad to select 900g, then press
start.

– 26 –

F00039Y10QP_CB.indd 26F00039Y10QP_CB.indd 26 2011-7-13 14:28:552011-7-13 14:28:55

C

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

1

⁄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 laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
High for 8 to 10 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 Med-High 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.

Z

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
Med-High for 22 to 24 minutes.

N

ACHOS SUPREME

Serves: 4 to 6

Ingredients:

500 g topside mince
35 g packet taco seasoning mix

1

⁄3 cup tomato paste

1 teaspoon Mexican chilli powder
310 g

red kidney beans, mashed in liquid
180 g packet corn chips
1 avocado

1

⁄2 cup sour cream

1

⁄2 cup grated cheese

paprika

Method:

Place meat in a 2-litre dish. Cook on Med-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 Med-High 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 Med-High for 3 to 4 minutes.

N

UTS AND BOLTS

Serves: 6 to 8

Ingredients:

80 g butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce

1

⁄2 teaspoon salt

1

⁄4 teaspoon garlic powder

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

1

⁄2 cup Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
High for 1 to 2 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.

Soups and Snacks

– 27 –

F00039Y10QP_CB.indd 27F00039Y10QP_CB.indd 27 2011-7-13 14:28:552011-7-13 14:28:55

Directions for Cooking Fish and Shellfi sh by Micro Power

Clean fi sh before starting the recipe. Arrange fi sh
in a single layer, overlap thin fi llet ends to prevent
overcooking. 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, fi sh fi llets or scallops.

Cooking Fish and Shellfi sh by Micro Power

FISH OR SHELLFISH AMOUNT POWER

Fish Fillets 500 g Med 8 to 10

Scallops (sea) 500 g Med 6 to 8

Green Prawns medium size
(shelled and cleaned)

Whole Fish
(stuffed or unstuffed)

D

IRECTIONS FOR COOKING FISH BY AUTO

C

OOK

• Minimum weight 120 g / Maximum weight 500 g

• 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 dish, with skin­side down.

• Add butter, spices, herbs, or lemon juice to fl avour.

• Overlap thin edges of fi llets to prevent overcooking.

• Shield the eye and tail area of whole fi sh with small
amounts of aluminum foil to prevent overcooking.

• During the cooking time, the oven will ‘beep’ and
prompt you to turn over/rearrange.

• Allow large amounts of fi sh to stand for 3 to 5
minutes after cooking before serving.

To Operate:
Select Fish, press Serving/Weight Pad to select

Fish and Shellfi sh

weight required, then press Start.

L

EMON PEPPER FISH

Serves: 2

Ingredients:

350 g fi sh fi llets

1

⁄4 cup lemon juice

1 teaspoon cracked black pepper

Method:

Place fi sh, lemon juice and cracked black pepper
in 1-litre casserole dish. Cook on Med for 4 to 6
minutes. Let stand for 3 minutes before serving.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select
Fish, press to Serving/Weight Pad select 370 g,
then Start.

500 g Med 7 to 9

500 g to 600 g Med 7 to 10

G

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

1

⁄2 small red capsicum, fi nely sliced

100 g snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream

1

⁄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 Med-High 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)

– 28 –

F00039Y10QP_CB.indd 28F00039Y10QP_CB.indd 28 2011-7-13 14:28:552011-7-13 14:28:55

S

PICED WHOLE BREAM

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.

S

ALMON MORNAY

Serves: 4

Ingredients:

40 g butter
1 onion, diced

1

⁄4 cup fl our

1 tablespoon chopped fresh parsley
pepper

1

⁄2 teaspoon prepared mustard

1

⁄2 cups milk

1
440 g can salmon and liquid

1

⁄2 cup fresh bread crumbs

1

⁄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.

G

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.

– 29 –

S

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

1

⁄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.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select
Fish, press Serving/Weight Pad to select 500g,
then press start.

O

YSTER SOUP

Serves: 4 to 6

Ingredients:

30 g butter
2 tablespoons fl our
2 cups chicken stock

1

⁄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.

S

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

1

⁄4 cup white wine

1

⁄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 Med­High for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.

Fish and Shellfi sh

F00039Y10QP_CB.indd 29F00039Y10QP_CB.indd 29 2011-7-13 14:28:552011-7-13 14:28:55

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 must be unstuffed. Tie legs together with
cotton string. Place on a microwave rack set in a
rectangular dish. Place poultry breast-side 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.

1

⁄4 cup per 500g of poultry.

Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. See chart below.
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

Poultry and Eggs

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 Med-High 87°C 10 to 15

Chicken (pieces) Med-High 87°C 8 to 10

Turkey Med-High 87°C 12 to 17

Duck Med-High 87°C 10 to 15

TEMPERATURE

AFTER COOKING

APPROX. COOKING TIME

(minutes per 500 g)

– 30 –

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C

OOKING CHICKEN PIECES BY AUTO COOK

• Minimum weight 400g / Maximum weight 1.0kg

• Suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc.

• Chicken pieces should be thawed completely
before cooking.

• Marinate chicken pieces prior to cooking, for added
fl avour and colour.

• Arrange chicken pieces in a single layer in a dish
with the thickest portions at the edge of the dish.

• Halfway through the cooking time, the oven will
‘beep’ and prompt you to turn over and rearrange
the chicken pieces.

• At the end of cooking, stand covered, for 5 to 10
minutes before serving.

To Operate:

Select Chicken Pcs., press Serving/Weight Pad to
select weight required, then press Start.

C

OOKING EGGS BY MICRO POWER

Boiled Eggs: Do not boil eggs in your microwave.

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

Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.

Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.

S

CRAMBLED EGGS

Serves: 2

Ingredients:

2 x 60 g eggs
2 tablespoons milk
pinch of salt

Method:

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 Med-High
for 1 to 1
to 1

1

⁄2 minutes. Stir eggs and cook for further 1

1

⁄2 minutes. Stand, covered, for 1 minute before

serving.

P

OACHED EGGS

Serves: 2

Ingredients:

2 x 60 g eggs

1

⁄2 cup hot tap water

dash of vinegar
pinch of salt

Method:

Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on High for 30 - 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on Med­High for 1 to 1

1

⁄2 minutes.

Stand, covered, for 1 minute before serving.

Note: The size of the eggs will alter cooking time.

C

HICKEN AND VEGETABLE KORMA

Serves: 4

Ingredients:

200 g sweet potato
200 g potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin

1

⁄2 teaspoon ground cinnamon

1

⁄4 cup omato paste

1 kg chicken thigh fi llets
1 small eggplant, diced

1

⁄4 cup natural yogurt

Fresh coriander, Mango chutney and Pappadums to
serve

Method:

Peel potatoes and cut into 2 cm dice Place potatoes,
oil, onion and garlic into a 3-litre microwave safe
dish. Cover and cook on High for 3 minutes. Add
spices to dish and cook on High for 1 minute. Stir
in tomato paste and cook for a further 1-minute on
High. Trim excess fat from chicken and cut fi llets into
thirds. Stir into vegetable mixture and cook covered
on Medium-High for 10 minutes, stirring halfway
through cooking. Add eggplant and cook for a further
5 minutes on High, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.

Poultry and Eggs

– 31 –

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G

REEN PEPPERCORN CHICKEN

Serves: 4

Ingredients:

500 g sliced chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice

1

⁄2 cup cream

Method:

Place chicken in a 3-litre casserole dish. Cook on
Med-High for 8 to 10 minutes stirring halfway through
cooking. Mix together peppercorns, mustard, stock
powder, lemon juice and cream. Pour over chicken,
stir. Cook on High for 2 to 3 minutes.

B

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.

C

HICKEN CACCIATORE

Serves: 4

Ingredients:

400 g can diced tomatoes

1

⁄4 cup tomato paste

Poultry and Eggs

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

1

⁄4 red capsicum, sliced

Method:

Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on Med-High for 10
to 12 minutes. Turn chicken and stir. Cook on Med­High for 10 to 12 minutes.

HINT:

After cooking whole poultry, cover with foil to
retain heat while fi nishing the remainder of the
meal.

R

OAST CHICKEN

Serves: 4 to 6

Ingredients:

1.5 kg chicken
2 tablespoons melted butter
seasonings of your choice
lemon, pepper, seasoned salt, etc.

Method:

Clean and pat dry chicken with paper towel.
Brush chicken with melted butter and sprinkle with
seasoning. Place chicken, breast-side down, on
rack in 3-litre dish. Cook on Med-High for 30 to 35
minutes. Turn halfway through cooking.

C

HICKEN BURRITOS

Serves: 4

Ingredients:

1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
35 g taco seasoning mix
500 g chicken tenderloins, diced
425 g can red kidney beans, drained

1

⁄2 cup tomato paste

1

⁄2 cup water

1 cup grated cheese
12 tortillas
Method:
Place garlic, onion and chilli in a 3 litre casserole
dish. Cook on High for 2 minutes. Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on Med-High for 16 to 18 minutes, stirring twice
during cooking. Serve in warmed tortillas topped with
grated cheese.

T

HAI CHICKEN WINGS

Serves: 3 to 4

Ingredients:

1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fi sh sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli

Method:

Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at least
2 hours in the refrigerator. Cook on Med-High for 15
to 20 minutes, rearranging halfway through cooking.

To cook by Auto Cook:
Prepare as above. Select Chicken Pcs., press
Serving/Weight Pad to select 1.0 kg, then press

Start.

– 32 –

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A

PRICOT NECTAR CHICKEN

Serves: 4

Ingredients:

400 ml apricot nectar
40 g French onion soup mix
1 onion, diced
1 clove garlic, crushed

1

⁄2 cup dried apricots

1 kg chicken legs

Method:

Place all ingredients except chicken legs into a 3-litre
dish. Mix well to combine. Add chicken legs and stir
to coat with sauce. Cook on Med-High for 20 to 25
minutes, stirring halfway through cooking.

C

HICKEN SAN CHOY BAU

Serves: 4 to 6

Ingredients:

10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500g minced chicken
10 water chestnuts, fi nely chopped
227g can bamboo shoots, chopped

1

⁄4 cup soy sauce

1 tablespoon oyster sauce
2 tablespoons dry sherry
1 small iceberg lettuce

Method:

Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2 litre casserole dish, cook on High
for 40 to 50 seconds. Add chicken and cook on Med­High for 5 to 6 minutes. Add remaining ingredients
except lettuce and cook on Med-High for 5 to 6
minutes. Separate lettuce leaves. place tablespoons
of mixture into each lettuce leaf. Serve immediately.

C

HICKEN ROLLS WITH HONEY MUSTARD

Serves: 4 to 6

Ingredients:

8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoon fl aked almonds
4 rashers rindless bacon, halved lengthwise

Honey Mustard Glaze

1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10 g butter, melted
ground black pepper

Method:

Open out each thigh fi llet and trim away fat. Place 2
prunes, some spring onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on Med-High for 16
to 20 minutes, turning halfway through cooking.

– 33 –

C

HICKEN AND ASPARAGUS RISOTTO

Serves: 4

Ingredients:

300 g fresh asparagus, chopped
2 tablespoons olive oil

1

⁄2 cups arborio rice

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

1

⁄4 cup grated fresh parmesan cheese

1

⁄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.

H

ONEY SESAME DRUMSTICKS

Serves: 4

Ingredients:

1 kg chicken drumsticks
1 clove garlic, chopped
1 teaspoon chopped ginger

1

⁄4 cup soy sauce

1

⁄4 cup honey

2 tablespoons sesame seeds

Method:

Place all ingredients in 2-litre bowl, stir until combined.
Marinate for at least 2 hours or overnight. Remove
chicken from marinade and place in shallow dish with
the meatiest ends to the outside. Cook on Med-High
for 15 to 18 minutes, turning once during cooking.

To cook by Auto Cook:
Prepare as above. Select Chicken Pcs, press
Serving/Weight Pad to select 1.0 kg, then press

Start.

C

HICKEN WINGS IN LEMON SAUCE

Serves: 4 to 6

Ingredients:

1 kg chicken wings

1

⁄4 cup soy sauce

1 teaspoon ginger powder
2 cloves garlic, crushed

1

⁄4 cup lemon juice

Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on Med-High for 15 to 20 minutes.
Serve hot with rice.

To cook by Auto Cook:
Prepare as above. Select Chicken Pcs., press
Serving/Weight Pad to select 1.0 kg, then press

Start.

Poultry and Eggs

F00039Y10QP_CB.indd 33F00039Y10QP_CB.indd 33 2011-7-13 14:28:562011-7-13 14:28:56

Cooking Tender Cuts of Meat using 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

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

Meat

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-

1

⁄2 to 2 cups of soup, broth,

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.

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 POWER

Beef

Roasts Medium

Rare
Medium
Well
Pot Roast

Pork

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

Lamb

Medium
Well

Meat Chart for Microwave Cooking

APPROX. COOKING TIME

(minutes per 500 g)

Med-High
Med-High
Med-High

Defrost

Med-High
Med-High
Med-High

Med-High
Med-High

– 34 –

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

11 to 13
11 to 13

4 to 5

8 to 10

12 to 14

F00039Y10QP_CB.indd 34F00039Y10QP_CB.indd 34 2011-7-13 14:28:562011-7-13 14:28:56

C

OOKING CURRIES BY

• Minimun weight 250 g / Maximum weight 750 g
(weight of only meat)

• See chart below for quantities to use.

• Cut meat and vegetables into even size pieces.

• Place curry paste, meat, onion and hard vegetable
into a suitable size casserole dish, do not use
plastic dishes. Cover with plastic wrap. Select
curries then Start.

• When the oven beeps add remaining ingredients
including liquid and continue to cook, uncovered by
pressing Start.

• At the end of cooking time, allow to stand for 5-10
minutes.

To Operate:

Select Curries, press Serving/Weight Pad to select
the weight of Meat used, then press Start.

T

HAI BEEF CURRY

Serves: 4 to 6

Ingredients:

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

1

⁄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

1

⁄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.

AUTO C

OOK

L

AMB KORMA

Serves: 4

Ingredients:

1 onion, diced
500 g lamb, cubed

1

⁄3 cup korma curry paste

2 large 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 Med
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.

To cook by Auto Cook:

Select Curries, press Serving/Weight Pad to select
500 g of meat used, then press Start.

M

USSAMAN BEEF CURRY

Serves: 4

Ingredients:

500 g round steak diced

1

⁄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 Med for 40 minutes. Stir once during cooking
serve with jasmine rice.

To cook by Auto Cook:

Select Curries, press Serving/Weight to select the
500 g of meat used, then press Start.

Meat

General Guide to Curries for Auto Cook

Serves Weight of meat Amount of liquid

(coconut milk, stock)

2 250 g 375 ml 200 g

4 500 g 500 ml 400 g

6 750 g 750 ml 600 g

– 35 –

F00039Y10QP_CB.indd 35F00039Y10QP_CB.indd 35 2011-7-13 14:28:562011-7-13 14:28:56

Weight of hard

vegetables

B

EEF BOURGUIGNONNE

Serves: 4 to 6

Ingredients:

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

1

⁄4 cup red wine

400 ml tomato puree

1

⁄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 Med-High for 14 to 16 minutes.Stir and cook on
Med for 28 to 30 minutes. Stir and add mushrooms
halfway through cooking.

I

TALIAN BEEF CASSEROLE WITH POLENTA

D

UMPLINGS

Serves 4 to 6

Ingredients:

2

⁄3 cup polenta

300 ml boiling water

1

⁄4 cup grated Parmesan cheese

1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef

Meat

1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto

Method:

Pour polenta into boiling water and stir until
well combined. Cook on High for 2 minutes or
until mixture leaves the sides of the dish. Stir in
Parmesan cheese and allow to cool. Place remaining
ingredients, except pesto, into a 3-litre casserole
dish. Stir well and cook on high for 10 minutes.
Stir and continue cooking on Medium for 35 to 40
minutes, stir several times during cooking. Shape
polenta into 12 balls and place them on top of the
casserole. Cook on medium for 10 minutes. Serve
casserole topped with pesto.

F

RENCH ONION BEEF CASSEROLE

Serves: 4

Ingredients:

100 g onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
100 g carrots, diced

1

⁄3 cup tomato paste

1

⁄2 cups beef stock

1
100 g whole button mushrooms

1

⁄4 cup frozen peas

Method:

Place onion and garlic in 3-litre casserole dish.
Cook on High for 1 to 2 minutes. Add remaining
ingredients, except mushrooms and peas. Stir until
combined. Cover and cook on High for 8 minutes.
Stir and cook on Med for 28 to 30 minutes. Add
mushrooms and frozen peas. Stir cook on Med for
14 to 15 minutes.

G

OULASH

Serves: 4

Ingredients:

1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream

Method:

Place onion, garlic and butter in 3-litre casserole
dish. Cook on High for 1 to 2 minutes. Add tomato
paste and paprika. Cook on High for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on Med-High for 25 to 30 minutes, stirring
halfway through cooking. Mix fl our with 2 tablespoons
of water and stir into goulash mixture. Cook on High
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.

HINT:

It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.

– 36 –

F00039Y10QP_CB.indd 36F00039Y10QP_CB.indd 36 2011-7-13 14:28:562011-7-13 14:28:56

S

PAGHETTI MEAT SAUCE

Serves: 4 to 6

Ingredients:

500 g minced beef
1 onion, chopped
1 clove garlic, minced
425 g can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper

Method:

Combine all ingredients in a 3-litre casserole dish.
Cook on High for 7 minutes, stir. Cook on Med-High
for 14 to 16 minutes. Stir halfway through cooking.
Serve with spaghetti.

B

EEF STROGANOFF

Serves: 4

Ingredients:

1 onion, sliced
1 clove garlic, minced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika

1

⁄3 cup sour cream

200 g sliced mushrooms

Method:

Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on Med-High for 7
to 9 minutes, stirring once during cooking. Add
mushrooms. Stir and cook on Med-High for 4 to 5
minutes. Stir through sour cream.

C

HINESE BEEF AND VEGETABLES

Serves: 4 to 6

Ingredients:

500 g rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce

1

⁄4 cup Hoisin sauce

1

⁄4 cup sweet chilli sauce

3 cups sliced vegetables

Method:

Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on High for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on High for 4 to 5 minutes. Add the vegetables, cover
and cook on High for 3 to 5 minutes, stirring halfway
through cooking. Let stand for 5 minutes before
serving.

C

HILLI BEEF

Serves: 4

Ingredients:

500 g topside beef mince
1 teaspoon minced garlic
35 g chilli seasoning mix
400 g tomato purée
400 g kidney beans, drained

Method:

Place all ingredients in a 3-litre dish. Mix well. Cook
on Medium-High for 15 to 17 minutes. Stir halfway
through cooking. Serve in taco shells with chopped
tomatoes and shredded lettuce or with a salad and
crusty bread.

S

EASONED ROAST LAMB

Serves: 4 to 6

Ingredients:

1.4 kg leg of lamb
1 tablespoon seeded mustard
1 tablespoon rosemary

Method:

Place lamb fat side down on rack set in a 3-litre
dish. Brush with mustard and rosemary. Cook on
Med-High for 30 to 35 minutes, turn halfway through
cooking. Stand, covered, for 15 minutes before
slicing.

G

INGERED PORK STIR FRY

Serves: 4

Ingredients:

500 g sliced lean pork

1

⁄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

1

⁄2 red capsicum, sliced

2 green onions, sliced

1

⁄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.

Meat

– 37 –

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Cooking Fresh 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.

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.
Cook on High according to time recommended in
charts. Halfway through cooking, stir, turn vegetables
over or rearrange.

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

(in minutes)

on High

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

1

⁄4 cup water in covered dish. 5 to 6

With
fi nely)
250 g

1

Caulifl ower 500 g With

Celery

6 stalks (400 g)

⁄4 cup water in covered dish. 6 to 7

1

⁄4 cup water in covered dish. 4 to 6

With

cut in 1 cm

pieces

Corn 2 cobs (500 g)

4 cobs (1 kg)

Eggplant 1 (500 g) Dice with

Brush with melted butter and cook in covered

dish.

1

⁄4 cup water in covered dish. 4 to 6

Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 2 to 4

Vegetables and Legumes

Onions 3 (200 g) Cut in quarters with

Peas 250 g Shell peas and place with

dish.

Potatoes-Mashed

-Jacket

500 g

3 Med

Peeled and quartered with

Cook uncovered on paper towel lined plate.

Pumpkin 500 g Peeled and cut into uniform pieces with

water in covered dish.

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

Cook with

1

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

covered dish.

Turnips 500 g Peeled and sliced fi nely with

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

1

⁄4 cup water 3 to 5

1

⁄4 cup water. 4 to 6

1

⁄4 cup water. 4 to 6

1

⁄4 cup water in covered dish. 5 to 7

1

⁄4 cup water in covered dish. 5 to 7

1

⁄4 cup water in covered

1

⁄4 cup water. Covered.

1

⁄4 cup

⁄4 cup water in covered dish.

1

⁄4 cup water in

14 to 18

10 to 12

8 to 10

TIME

4 to 6

3 to 5

7 to 9

7 to 9

4 to 6

7 to 9

6 to 8

– 38 –

F00039Y10QP_CB.indd 38F00039Y10QP_CB.indd 38 2011-7-13 14:28:572011-7-13 14:28:57

Cooking Frozen 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.

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

1

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

Vegetables and Legumes

C

OOKING FROZEN VEGETABLES BY

• Minimum weight 120 g / Maximum weight 750 g

• Suitable for heating varieties of frozen vegetables,
including peas, beans, corn kernels, broccoli,
caulifl ower etc.

• Place larger pieces or quantities in a single layer
for best results.

• Add 1 tablespoon to
softer cooked texture.

• Very icy vegetables that have frozen in a solid mass
may require slightly longer cooking times.

• Place vegetables in an appropriate size dish. Use
the following as a guide:

Weight Dish Size

120 g
250 g
500 g
750 g

1

⁄4 cup water, if you prefer a

500 ml
750 ml

1 litre
2 litre

Auto C

OOK

• Cover with plastic wrap or a well fi tting lid. Halfway
through the cooking time, the oven will ‘beep’ and
prompt you to stir and rearrange the vegetables.

• If desired, butter, herbs etc. may be added, but
do not add salt until serving. (Salt dehydrates
vegetables during cooking.)

• At the end of the cooking time, stir vegetables and
let stand, covered, for 2 to 3 minutes.

To Operate:

Select Frozen Veg., press Serving/Weight Pad to
select weight required, then press Start.

– 39 –

F00039Y10QP_CB.indd 39F00039Y10QP_CB.indd 39 2011-7-13 14:28:572011-7-13 14:28:57

Cooking Vegetables And Root Vegetables By Auto Cook
Vegetables

• Minimum weight 120 g / Maximum weight 370 g

• Suitable for cooking all types of leaf, green and soft
varieties of vegetables, including broccoli, squash
caulifl ower, cabbage, asparagus, beans, celery,
zucchini, spinach, capsicum or a mixture of these.

• All vegetables should be trimmed or prepared and
cut into evenly sized pieces.

• Add 1 tablespoon to
dehydrated or a softer cooked texture is desired.

• Place in a suitable size dish.

• Butter, herbs, etc., may be added before heating,
but do not salt vegetables until serving.

• Cover dishes securely with plastic wrap or a fi tted
lid.

• At the completion of heating, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.

To Operate:

Select Vegetables, press Serving/Weight Pad to
select weight required, then press Start.

1

⁄4 cup of water to vegetables if

Dried 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.

Potatoes

• Minimum weight 250 g / Maximum weight 900 g

• Suitable for cooking root vegetables such as
potatoes, sweet potatoes, pumpkin, onions, swede,
carrots, turnip and beetroot.

• All vegetables should be trimmed or prepared and
cut into even sized pieces.

• Add 1 tablespoon to
dehydrated or a softer cooked texture is desired.

• Place into an appropriate size dish and cover
securely with plastic wrap or a fi tted lid.

• If desired, butter, herbs etc. may be added but do
not add salt until after cooking.

• During the cooking time, the oven will ‘beep’ and
prompt you to stir/rearrange the vegetables.

• At the completion of cooking, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.

To Operate:

Select Potatoes, press Serving/Weight Pad to
select weight required, then press Start.

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.

1

⁄4 cup of water to vegetables if

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

Vegetables and Legumes

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

TO COOK BEANS

on Defrost

(in minutes)

COVERED

– 40 –

F00039Y10QP_CB.indd 40F00039Y10QP_CB.indd 40 2011-7-13 14:28:572011-7-13 14:28:57

P

OTATO BAKE

Serves: 4 to 6

Ingredients:

750 g peeled and sliced potatoes
300 ml cream

1

⁄4 cup milk

3 green onions, sliced
2 bacon rashers, chopped

1

⁄2 cup grated cheese

Method:

Combine potatoes, cream and milk in 2-litre
casserole dish. Cook on High for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
High for 5 minutes.

V

EGETABLE FRIT TATA

Serves: 4 to 6

Ingredients:

400 g potatoes, thinly sliced

1

⁄2 red capsicum, sliced into strips

1

⁄2 green capsicum, sliced into strips

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

1

⁄3 cup sour cream

1

⁄2 teaspoon cracked black pepper

1

⁄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 Med-High for 7 to 9 minutes.

C

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.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap. Select
Vegetables, press Serving/Weight Pad to select
250 g, then press Start.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
High for 1 to 2 minutes. Serve.

A

RDENNIS STYLE POTATOES

Serves: 4

Ingredients:

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

1

⁄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.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.
Select Vegetables, press Serving/Weight Pad to
select 120 g, then press Start.
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.

C

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

1

⁄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
Med-High 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

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.

Vegetables and Legumes

– 41 –

F00039Y10QP_CB.indd 41F00039Y10QP_CB.indd 41 2011-7-13 14:28:582011-7-13 14:28:58

T

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

1

⁄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.

C

HEESY MASHED POTATOES

Serves: 4

Ingredients:

500 g potatoes, peeled and diced

1

⁄4 cup water

1

⁄3 cup milk

1

⁄4 cup grated cheese

Method:

Place potatoes and water in a 2-litre casserole dish.
Cover and cook on High for 10 minutes. Drain. Mash
potatoes with milk and grated cheese. Mix well. Cook
on High for 1 minute. Stir well before serving.

T

OMATO VEGETABLE CASSEROLE

Serves: 4 to 6

Ingredients:

200 g mushrooms, sliced
1 eggplant, chopped
200 g zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400 g can tomatoes

1

⁄2 cup tomato paste

1 tablespoon chopped basil

Vegetables and Legumes

1 clove garlic, minced

Method:

Place mushrooms, eggplant, zucchini, capsicum
and onion in a 3-litre casserole dish. Cover. Cook
on Med-High for 10 minutes. Add tomatoes, tomato
purée, herbs and garlic. Re-cover and cook on High
for 8 to 10 minutes.
Add remaining ingredients. Cover with plastic wrap.
Cook on High for 8 to 10 minutes.

HINT:

It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.

HINT:

Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.

S

Serves: 4

Ingredients:

250 g brussels sprouts
1 tablespoon butter
150 g bacon, fi nely chopped
1 onion, fi nely chopped
1 teaspoon dill or basil
1 teaspoon sugar

Method:

Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on High for 4 to 5 minutes.

To cook by Auto Cook:

Prepare as above. Cover with plastic wrap.
Select Vegetables, press Serving/Weight Pad to
select 250 g, then press Start.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on High for 3 to
5 minutes. Add brussels sprouts and cook on High
for 1 to 2 minutes. Serve.

H

Serves: 4 to 6

Ingredients:

350 g carrots
150 g sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds

Method:

Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on High
for 5 to 7 minutes, stirring halfway through cooking.
Serve.

P

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.

AVOURY BRUSSELS SPROUTS

ONEY GLAZED CARROTS AND SUGAR SNAP PEAS

ARMESAN ASPARAGUS

– 42 –

F00039Y10QP_CB.indd 42F00039Y10QP_CB.indd 42 2011-7-13 14:28:582011-7-13 14:28:58

C

OOKING LEGUMES BY

• Minimum weight 1 cup / Maximum weight 4 cups

• Suitable for cooking chickpeas, split peas dried
beans and peas and brown rice.

• Cover legumes with cold water and soak overnight,
drain.

• Place legumes and boiling water into an appropriate
sized dish. (See table for quantities)

Amount of

Legumes

1 cup 3 cups 2 litre

2 cups 4 cups 3 litre

3 cups 6 cups 4 litre

4 cups 8 cups 4 litre

When cooking, leave it uncovered.

• Anytime during cooking the oven will beep and
prompt you to stir. Remove covering.

• At the end of cooking time, allow legumes to stand
for 5 minutes if required.

To Opeate:

Select Legumes, press Serving/Weight Pad to
select weight required, then press Start.

R

ED COCONUT DHAL

Serves: 4 to 6

Ingredients:

1 cup red lentils
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste

Method:

Place all ingredients in a 2 litre casserole dish. Stir
and cook on Med-High for 18 to 20 minutes, stirring
twice during cooking.

To cook by Auto Cook:
Prepare as above. Select Legumes, press Serving/
Weight Pad to select 1 cup, then press Start.

H

UMMUS

Ingredients:

1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoon turmeric

1

⁄4 cup tahini ( sesame paste )

4 cloves garlic, minced
2 tablespoons olive oil

Method:

Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on Med-High for 25 to 30
minutes. Drain, process with remaining ingredients.

To cook by Auto Cook:
Prepare as above. Select Legumes, press Serving/
Weight Pad to select 2 cups, then press Start.

AUTO C

Amount of

Boiling Water

OOK

Dish Size

– 43 –

C

HICKPEA SALAD WITH CORIANDER DRESSING

Serves: 4 to 6

Ingredients:

1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250 g cherry tomatoes, quartered
1 spanish onion, diced

Coriander Dressing:

1

⁄2 cup lemon juice

2 teaspoons sugar

1

⁄2 cup chopped fresh coriander

1 teaspoon chopped red chilli

Method:

Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on Med-High for 25 to 30 minutes.

To Cook by Auto Cook:
Prepare as above, select Legumes, press Serving/
Weight Pad to select 2 cups, then press Start.

Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.

Dressing:

Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.

L

ENTIL HOT POT

Serves: 4 to 6

Ingredients:

900 g new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400 g can diced tomatoes
1 cup vegetable stock
2 tablespoon tomato paste

3

⁄4 cup red lentils, washed

1

⁄2 cup grated cheese

paprika
1 tablespoon chopped parsley

Method:

Wash potatoes and place onto a paper towel lined
plate. Cook on Med-High for 8 to 10 minutes.

To cook by Auto Cook:
Prepare as above. Select Potatoes, press Serving/
Weight Pad to select 900 g, then press Start.

Set aside. Place onion, carrot, celery and garlic into
a 3 litre dish. Cook on Med-High for 7 to 8 minutes.
Add curry powder and cook on Med-High for a
further 1 minute. Add tomatoes, stock, tomato paste
and lentils. Cook on Med-High for 20 to 24 minutes,
stirring halfway through cooking. Slice potatoes
thickly and layer over the top of lentil mixture.
Sprinkle with grated cheese, paprika and parsley.
Cook on High for 4 to 6 minutes.

Vegetables and Legumes

F00039Y10QP_CB.indd 43F00039Y10QP_CB.indd 43 2011-7-13 14:28:582011-7-13 14:28:58

Cooking Rice 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

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

OF

WATER

TO COOK GRAIN

on High

UNCOVERED

STANDING

(in minutes)

(in minutes)

1

⁄3 cups 10 5

TIME

C

OOKING RICE BY

• Minimum weight 1 cup / Maximum weight 2
cups

• Suitable for cooking white rice including short, long
grain and specialty rices.

• Place rice with water in a suitable sized dish. Use
the following as a guide:

Rice Water Dish Size

1 cup

1

⁄2 cups

1

2 cups

1

⁄2 cups

2

*(It may be necessary to adjust the amount of water
to your personal preference.)

• Rice will boil over if the dish used is too small.

• Cook rice uncovered.

• Do not cook in plastic containers unless suitable for
high temperature cooking.

Rice, Pasta and Noodles

• Stand rice for 5 to 10 minutes after cooking, if
necessary.

• This setting is not suitable for cooking brown rice or
wild rice.

To Operate:

Select Rice, press Serving/Weight Pad to select
serve required, then press Start.

AUTO C

2 cups
3 cups
4 cups
5 cups

OOK

3 litre
3 litre

4.5 litre

4.5 litre

S

AUSAGE & BEAN STUFFED CAPSICUMS

1

Serves: 4

/2

Ingredients:

250 g thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440 g red kidney beans, drained

1

⁄2 cup cooked long grain rice

4 medium red capsicum

1

⁄4 cup tomato paste, extra

1 tablespoon grated Parmesan cheese

Method:

Place sausages onto a paper towel lined dinner plate.
Cook on medium high for 2 minutes, turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on High for 2 minutes. Remove
skins from sausages and cut sausages into 1cm
slices. Stir through onion mixture along with parsley,
beans and rice. Remove tops from capsicum. Take
out the seeds and white membrane and discard. Fill
capsicum with stuffi ng mixture. Place into a shallow
sided microwave safe dish. Blend together extra
tomato paste with half a cup of water. Pour over
and around capsicum. Cook uncovered on High for
12 to 14 minutes. Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
High for a further 2 minutes.
Tip: substitute any thin sausages Freeze leftover rice
then defrost on High for 2 minutes per cup

– 44 –

F00039Y10QP_CB.indd 44F00039Y10QP_CB.indd 44 2011-7-13 14:28:582011-7-13 14:28:58

P

AELLA

Serves: 6 to 8

Ingredients:

500 g mussels

1

⁄4 cup water

1 green capsicum, sliced
1 red capsicum, sliced
1 onion, sliced
1 clove garlic, crushed
2 tablespoons butter
2 cups long grain rice
400 g can peeled tomatoes, chopped
2 cups hot chicken stock
pinch saffron powder

1

1

⁄2 cups cooked diced chicken

200 g peeled green prawns

Method:

Place mussels and water in a 3-litre dish. Cover and
cook on Med-High for 3 to 5 minutes. Set aside.
Place capsicum, onion, garlic and butter into 4-litre
dish and cook on High for 4 to 5 minutes. Add rice
and stir well. Cook on High for 2 to 4 minutes. Stir
in tomatoes, hot chicken stock and saffron. Cook on
High for 16 to 18 minutes. Stir in chicken, prawns
and mussels. Cook on Med-High for 4 to 6 minutes.
Stand for 10 minutes before serving.

F

RAGRANT COCONUT RICE

Serves: 4 to 6

Ingredients:

1 onion, chopped
2 cups long grain rice
500 ml chicken stock
400 ml coconut milk
1 teaspoon turmeric

Method:

Place all ingredients in a 3-litre casserole dish. Stir.
Cook on High for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.

To cook by Auto Cook:
Prepare as above. Select Rice, press Serving/
Weight Pad to select 2 cups then press Start.

When oven beeps, remove plastic wrap, stir.

S

EASONED RICE

Serves: 4 to 6

Ingredients:

1 onion, chopped
1 cup long grain rice
1 teaspoon thyme

1

1

⁄2 cups chicken stock

1

⁄4 cup toasted slivered almonds

Method:

Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on High for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.

To cook by Auto Cook:
Prepare as above. Select Rice, press Serving/
Weight Pad to select 1 cup then press Start.

When oven beeps, remove plastic wrap.

– 45 –

F

RIED RICE

Serves: 4

Ingredients:

1 tablespoon sesame oil
1 clove garlic, crushed
1 cm piece of green ginger,
fi nely chopped
1 small carrot, fi nely chopped
1 stick celery, sliced

1

⁄2 green or red capsicum,

cut in strips
2 eggs
4 green onions, chopped
black pepper
1 small can prawns
1 tablespoon soy sauce
6 cups cooked rice

Method:

Place oil, garlic and ginger in a large shallow dish
and cook on High for 30 to 40 seconds. Add carrot,
celery and capsicum. Cook a further 2 minutes on
High. Break eggs into a small dish, add pepper to
taste, mix well and cook on Med-High for 1 to 1

1

⁄2

minutes. Slice into thin strips. Add eggs plus all
remaining ingredients to vegetable mixture. Stir
well and cook on High for 3 to 5 minutes to heat
thoroughly. Serve.
Notes:

1. 1 cup uncooked rice will yield 2 cups cooked rice.

2. Cooked rice can be cooked using Auto Cook
functions.

C

HICKEN RISOTTO

Serves: 4

Ingredients:

1 onion, sliced
2 cups short grain rice
1 teaspoon dried oregano
1 teaspoon cracked black pepper
4 cups chicken stock

1

⁄4 green capsicum, sliced

1

⁄4 red capsicum, sliced

200 g mushrooms, sliced

1

⁄2 cup frozen peas

2 cooked chicken breast fi llets,
sliced

1

⁄4 cup grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on High for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on High
for 4 minutes. Serve.

HINT:

TO REHEAT 2 CUPS OF COOKED RICE:
Add 1 to 2 tablespoons of water or a knob of butter
and cook on High for 2 to 3 minutes.

Rice, Pasta and Noodles

F00039Y10QP_CB.indd 45F00039Y10QP_CB.indd 45 2011-7-13 14:28:592011-7-13 14:28:59

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. 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.

AMOUNT

ITEM CONTAINER

Dried Fettuccine (250 g) 4-litre dish 6 cups 10 to 12 5

Elbow Macaroni, shells,
etc. (250 g)

Fresh Spaghetti,
Fettuccine (375 g)

Dried Spaghetti (250 g) 4-litre dish 4 cups 12 to 14 5

Fresh Tortellini, Ravioli
(250 g)

Fresh Gnocchi (375g) 4-litre dish 6 cups 6 to 8 5

C

OOKING FRESH AND DRIED PASTA BY AUTO COOK

3-litre dish 4 cups 12 to 14 5

4-litre dish 6 cups 6 to 8 5

4-litre dish 4 cups 7 to 9 5

Fresh Pasta

• Minimum weight 250 g / Maximum weight 625 g

• Suitable for cooking fresh pasta such as fettuccine,
tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi
should be cooked by manual MICRO POWER.)

• Place pasta in an appropriate size dish with boiling
water. Use the following as a guide. See chart
below for dish size and quantities.

Pasta Boiling Water Dish Size

250 g
375 g
500 g
625 g

During cooking, the oven will ‘beep’ and prompt you

Rice, Pasta and Noodles

to stir halfway through the cooking time.

• At the end of the cooking time, let stand, covered,
for 5 to 10 minutes, if required. Then drain.

To Operate:

Select Dried Pasta. Press Serving/Weight Pad to
select weight required, then press Start.

5 cups
6 cups
8 cups
8 cups

3 litre
4 litre
4 litre
5 litre

OF

BOILING

WATER

Dried Pasta

• Minimum weight 150 g / Maximum weight 500 g

• Suitable for cooking dried pasta such as spaghetti,
fettucine, macaroni, penne, spiral etc.

• Place pasta in an appropriate size dish with boiling
water. Use the following as a guide. See chart
below for dish size and quantities.

Pasta Boiling Water Dish Size

150 g
250 g
375 g
500 g

During cooking, the oven will ‘beep’ and prompt you
to stir halfway through the cooking time.

• At the end of the cooking time, let stand, covered,
for 5 to 10 minutes, if required. Then drain.

To Operate:

Select Dried Pasta. Press Serving/Weight Pad to
select weight required, then press Start.

APPROX. TIME

TO COOK PASTA

on High

UNCOVERED

(in minutes)

4 cups
5 cups
6 cups
8 cups

STANDING

TIME

(in minutes)

3 litre
3 litre
4 litre
4 litre

– 46 –

F00039Y10QP_CB.indd 46F00039Y10QP_CB.indd 46 2011-7-13 14:28:592011-7-13 14:28:59

P

ENNE PUTTANESCA

Serves: 4

Ingredients:

500 g Penne Pasta
2 litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1 kg (approx 5) tomatoes, roughly chopped
200 g kalamata olives, pitted
8 anchovy fi llets, drained and
chopped

1

⁄3 cup capers, drained and rinsed

1

⁄3 cup fl at leaf parsley, chopped

2 tablespoons fi nely shredded basil leaves

Method:

Place pasta and boiling water into a 4-litre dish.
Stir and cook on High for 12 to 14 minutes or until
tender. Drain and set aside. Place oi and garlic into
a 2 litre dish and cook on High for 1 minutes. Stir in
chilli and tomatoes. Cover and cook and High for 5
minutes, stir halfway through cooking. Add remaining
ingredients and cook on High for a further 10
minutes or until tomatoes break down and sauce has
thickened. Stir sauce into pasta. Cover and cook on
High for 2 to 3 minutes to heat through. Season and
serve topped with extra basil leaves or parsley.

C

REAMY SUN-DRIED TOMATO PENNE

Serves: 4

Ingredients:

250 g penne
6 cups boiling water

1

⁄2 cup sun-dried tamatoes in oil, drained

1 cup basil leaves

1

⁄4 cup toasted pinenuts

1

⁄3 cup grated parmesan cheese

300 ml cream

1

⁄2 cup sliced ham

1

⁄4 cup grated parmesan cheese, extra

Method:

Place pasta and water in a 4-litre casserole dish.
Cook on High for 14 to 16 minutes. While pasta
is cooking, prepare sauce. Place all ingredients
except ham and extra parmesan cheese into a food
processor. Process until smooth. Drain pasta and add
sauce. Serve topped with ham and extra parmesan
cheese.

To cook by Auto Cook:
Prepare as above. Select Dried Pasta, press
Serving/Weight Pad to select 250 g then press

Start.

Tip:

To toast

1

⁄4 cup pinenuts place into a small bowl. Cook

on High for 3 to 4 minutes, stirring every minute.

S

PAGHETTI WITH CHILLI TOMATO SAUCE

Serves: 4

Ingredients:

250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425 g can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper

Method:

Place spaghetti and water in a 3-litre casserole dish.
Cook on High for 12 to 14 minutes.
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on High for 1 to 2
minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on Med-High for
10 to 15 minutes, stirring halfway through cooking.
Serve with spaghetti.

To cook by Auto Cook:
Prepare as above. Select Dried Pasta, press
Serving/Weight Pad to select 250 g, then press

Start.

C

REAMY BACON SAUCE

Makes: Approximately 300 ml

Ingredients:

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

1

⁄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.

M

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

1

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

Rice, Pasta and Noodles

– 47 –

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Cooking Dried Noodles by Micro power

Follow directions in chart recommended dish
size, amount of water and cooking time. Add 1
tablespoon of oil to water to prevent noodles from
sticking together. Add noodles and cook for time
recommended in chart. Cook noodles on High. Test

noodles for desired cooking before adding extra
time. Slightly undercook noodles that will be cooked
again in a stir-fry or recipe. Always drain noodles
immediately after cooking or they may overcook on
standing.

APPROX. TIME

ITEM CONTAINER

AMOUNT

OF

BOILING WATER

TO COOK NOODLES

on High

UNCOVERED

INSTRUCTION

(in minutes)

2 minutes noodles (85 g) 1-litre 500 ml 2 to 3 drain immediately

Long Life Asian Noodles

3-litre 1 litre 5 to 6 drain immediately

(250 g)

Rice Vermicelli (125 g) 2-litre 1 litre 3 to 4 drain immediately

C

OOKING FRESH NOODLES BY AUTO COOK

• Minimum weight 200 g / Maximum weight 800 g

• Suitable for cooking fresh noodles such as Hokkien,
Singapore, Udon, Soba, Rice noodles.

• Place noodles and boiling water as recommended
in chart below in a suitable size dish.

• Cover securely with plastic wrap.

• The oven will beep during the cooking time and
instruct you to “stir/remove cover”. There is no need
to re-cover noodles.

• At the end of cooking time, drain and use as required.

Noodles Boiling Water Dish Size

200g
350g
500g
800g

1

⁄4 cup

1

⁄2 cup

1

⁄2 cup

1

⁄2 cup

1.5-litre
2-litre

2.5-litre

2.5-litre

To Operate:

Select Noodles, press Serving/Weight Pad to
select the weight, then press Start.

S

ZECHUAN SALAD NOODLES

Ingredients:

350 g fresh Hokkien noodles

1

⁄2 cup boiling water

250 g cooked chicken, shredded

1

⁄2 cup roasted cashew nuts

Dressing:

4 green onions, fi nely sliced
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons smooth peanut butter
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon sweet sherry
2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons chicken stock
10 toasted szechuan peppercorns,
ground

Method:

Place noodles in a bowl with the boiling water. Cook

Rice, Pasta and Noodles

T

ERIYAKI TOFU VEGETABLE NOODLES

Serves: 4

Ingredients:

1 tablespoon sesame oil
350 g fi rm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce

on Med-High for 1 to 2 minutes. Drain and rinse
under cold water. Drain well. Combine all dressing
ingredients and whisk well. Combine noodles,
chicken and cashew nuts and pour over dressing.
Toss well to combine. Serve immediately.

To cook Noodles by Auto Cook:
Prepare as above. Select Noodles, press Serving/
Weight Pad to select 350 g, then press Start.

1 tablespoon teriyaki sauce
85 g 2 minute noodles
2 cups boiling water

Method:

Place oil, tofu and onion in a 3-litre dish and cook on
High for 2 to 3 minutes. Add vegetables and sauces
and cook on High for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on High for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.

– 48 –

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Cakes, Desserts and slices can successfully be cooked in the microwave oven if
a few simple rules are followed see individual recipes for instructions.

C

OOKING CAKES BY MICRO POWER

• The texture of cakes cooked in the microwave oven
is not the same as cakes cooked in a conventional
oven, but it is a convenient way of cooking cakes.

• Do not use metal cake tins, plastic dishes and
pyrex, give the best results when cooking cakes.
Grease the dish and line with paper towel or bake
paper to absorb excess moisture.

• Round or oval shaped dishes produce the most
even cooking results. Square cakes may need the
corners shielded with foil to prevent overcooking.

• Choose light coloured cakes that can be iced or
substitute brown sugar for white sugar and sprinkle
the top of cake with spices to give a darker

• appearance.

• Do not fi ll cake pans more than half full.
Microwaved cakes rise substantially more than
conventionally cooked cakes.

• Cakes need to be well mixed but do not over beat.
Creaming with an electric mixer or food processor is
not necessary. Use a fork to mix as the microwave
aerates the mixture as it cooks.

• Do not cover cakes as the top will steam.

• Cakes should be removed from the oven just before
they look cooked as the cooking process will fi nish
during standing time.

• Chocolate cakes cook slightly faster than plain
cakes.

• Cakes containing a large amount of whisked egg
white will not cook successfully in the microwave
oven.

S

ULTANA CAKE

Serves: 4 to 6

Ingredients:

100 g butter
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising fl our

Method:

Place butter, sultanas, brown sugar and milk in
heat resistant mixing bowl. Cook on High for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and fl our. Pour batter into base of lined
20 cm round dish. Cook on Med-High for 9 to 11
minutes. Let cool, loosely covered, with plastic wrap
on wire rack.

P

ACKET CAKE

Ingredients:

1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.

Method:

Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on High for 5 to 7 minutes. Stand and allow to
cool before removing.

Variations:

• 1 tablespoon jam added to batter before cooking.

• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.

• Half a cup chopped nuts,
teaspoon cinnamon. Mix and place on base of cake
dish before cooking cake.

• Melt two tablespoons honey and 30 g butter in
glass jug on High for 30 to 60 seconds. Pour over
just baked buttercake. Sprinkle with cinnamon.

• Serve warm with cream or custard as a dessert or
serve cold with cream as tea cake.

• A quarter cup of toasted muesli mixed with 1
tablespoon marmalade and placed in the base of
the dish.

Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.

Q

UICK MIX CHOCOLATE CAKE

Serves: 4 to 6

Ingredients:

1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs

1

⁄3 cup milk

Method

Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
Med-High for 5 to 7 minutes. Stand, covered, for 5
minutes before turning out. Cool on wire rack.

Tip: To soften butter cook on Med for 10 to 20
seconds.

1

⁄4 cup brown sugar and 1

Cakes, Desserts and Slices

– 49 –

F00039Y10QP_CB.indd 49F00039Y10QP_CB.indd 49 2011-7-13 14:29:002011-7-13 14:29:00

C

HOCOLATE SELF SAUCING PUDDING

Serves: 4

Ingredients:

1 cup self raising fl our
1 tablespoon cocoa powder

1

⁄3 cup caster sugar

1

⁄2 cup milk

1 teaspoon vanilla essence
100 g chocolate
30 g butter

3

⁄4 cup brown sugar

2 tablespoons cocoa, extra

3

⁄4 cup water

Method:

Sift fl our and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on Med­High for 1 to 1

1

⁄2 minutes. Stir and add to mixture. Mix

well. Spread mixture into base of 2-litre casserole
dish. Combine brown sugar, cocoa and water in 2-cup
jug. Pour evenly over pudding. Cook on High for 4 to
6 minutes.

HINT:

TO MELT CHOCOLATE:
Place 100 g broken chocolate in a 4-cup glass jug
and heat on Med for 1 to 2 minutes. As chocolate
holds its shape after heating, stir and stand before
adding extra cooking time.

P

EACH AND MUESLI CRUMBLE

Serves: 6 to 8

Ingredients:

80 g butter

1

⁄2 cup fl our

1

⁄4 cup caster sugar

1

⁄2 cups toasted muesli

1

1

⁄2 cup shredded coconut

1

⁄2 teaspoon cinnamon

810 g peach slices, drained

Method:

Place butter in a 2-litre jug. Cook on Med-High for
1 minute. Add fl our, sugar, muesli, coconut and
cinnamon, stir until combined. Place peaches into a
1-litre casserole dish. Place crumble mixture on top
of peaches and cook on High for 10 to 12 minutes.
Serve with cream or ice cream.

A

PRICOT COBBLER

Serves: 4 to 6

Ingredients:

800 g apricot halves
1 (340 g) packet butter cake mix

1

⁄2 cup toasted coconut

70 g butter, melted

Method:

Arrange apricots on the base of a 20 cm casserole
dish. Combine cake mix, toasted coconut and butter.
Sprinkle cake mixture over apricots. Cook on High

A

PPLE CRUMBLE

Serves: 4

Ingredients:

780 g can pie apples

1

⁄2 cup rolled oats

1

⁄4 cup plain fl our

1

⁄2 cup desiccated coconut

1

⁄2 cup brown sugar

1 teaspoon cinnamon
60 g butter

Method:

Cakes, Desserts and Slices

Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in a 2-cup jug on High for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
High for 5 to 8 minutes.

for 6 to 8 minutes.

F

RUIT MINCE

Serves: 4

Ingredients:

250 g mixed dried fruit
400 g can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our

1

⁄4 cup water

Method:

Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on Med-High for 3
to 5 minutes. Blend cornfl our with water and stir into
fruit mixture. Cook on High for 3 to 5 minutes. Stir.
Cool. Bottle and seal or use immediately.

– 50 –

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Cooking Fruit by Micro Power

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

Apples - poached 500 g High 8 Add 300 ml of water. Only half fi ll dish. Cover.

Apples - stewed 500 g High 6 Only half fi ll dish. Cover.

Peaches - poached 500 g High 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.

Pears - poached 500 g High 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.

Plums - poached 500 g High 8 Add 300 ml of water. Only half fi ll dish. Cover.

Plums - stewed 500 g High 8 - 10 Add 30 ml (2 tbsp) of water. Only half fi ll dish. Cover.

Rhubarb - stewed 500 g High 5 Only half fi ll dish. Cover.

S

WEET BERRY SAUCE

Makes: Approximately 2 cups

Ingredients:

1

⁄2 cup caster sugar

1

⁄2 cup water

500 g berries, halved if large
2 tablespoons water
1 tablespoon cornfl our

Method:

Combine sugar and water in a 3-litre bowl. Cook on
High for 2 to 3 minutes. Add berries. Cook on High
for 3 to 4 minutes. Blend water and cornfl our. Mix
into berry sauce. Cook on High for 2 minutes. Serve
hot or cold with ice cream.

C

INNAMON POACHED PEARS

Serves: 4

Ingredients:

1

⁄2 cup water

1

⁄2cup caster sugar

1

⁄2 teaspoon cinnamon

4 pears, peeled and sliced

Method:

Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on High for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on High
for 6 to 8 minutes.

Tip:

To soften butter cook on Med for 10 to 20 seconds.

S

TIRRED CUSTARD

Makes: Approximately 400 ml

Ingredients:

3 tablespoons sugar
2 tablespoons custard powder

1

⁄2 cups milk

1
2 egg yolks, lightly beaten
1 teaspoon vanilla essence

Method:

Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on Med-High
for 4 to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on Med-High for further
30 to 60 seconds. Add vanilla, stir well and serve.

F

IGS IN RIESLING AND HONEY

Serves 4

Ingredients:

8 fi rm fi gs

1

⁄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.

C

HOCOLATE PAˆT É

Makes 24 x 8 cm loaf tin

Ingredients:

300 g dark chocolate
400 g can condensed milk
1 cup brazil nuts

1

⁄2 cup hazelnuts

1

⁄3 cup glace cherries

1

⁄2 cup sultanas

Method:

Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on Med-High
for 3 to 5 minutes, stirring twice during cooking. Fold
through nuts and fruits. Line a 24 x 8 cm loaf tin with
foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.

Cakes, Desserts and Slices

– 51 –

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C

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
3 eggs
1 cup plain fl our

Method:

Grease and line 20 cm square pyrex dish. Melt
butter and chocolate in 2-litre dish on Med-High for
2 minutes. Stir in sugar, vanilla essence, eggs and
fl our. Spread into prepared dish. Cook on Med-High
for 5 to 6 minutes. Refrigerate until cold. Cut into
squares.

R

HUBARB, APPLE & GINGER COMPOTE

Serves: 4

Ingredients:

300 g rhubarb, trimmed cut to
3 cm lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced

1

⁄2 cup caster sugar

1 orange, grated rind and juice

Method:

Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on High for 8 to 10
minutes or until fruit is softened.

M

OCHA FUDGE

Makes: 64 x 2.5 cm square pieces

Ingredients:

395 g can sweetened condensed milk
300 g dark chocolate melts

Sauces and Extras

1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans

Method:

Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on Med­High for 2 minutes. Stir in vanilla and coffee. Mix until
well combined. Cook on Med for 2 minutes. Stir and
pour into prepared pan. Arrange coffee beans evenly
over the fudge. Chill for 2 hours or until set. Cut into

2.5 cm squares to serve.

Tip:

Chocolate coated coffee beans are available from
specialty coffee shops.

Preserving Precautions

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.

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.

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.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.

Sterilizing Jars

Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on HIGH
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when fi lled with jam.

T

OMATO CHUTNEY

Makes: 3 cups (750 ml)

Ingredients:

250 g onion, fi nely chopped

1.5 kg ripe tomato, skins removed

and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar

Method:

Place onions in a 3-litre dish. Cover. Cook on High
for 4 to 5 minutes. Add tomatoes. Cover. Cook on
High for 5 to 6 minutes. Add salt, spices and vinegar.
Stir well. Cook on High for 10 minutes, stirring
halfway through. Add sugar, stir well and cook on
Med-High for 35 to 40 minutes. Stirring occasionally.
Pour into sterilised jars and seal.

L

EMON BUTTER

Makes: 1 cup (250 ml)

Ingredients:

1

⁄2 cup lemon juice

1 tablespoon lemon rind

1

⁄3 cup sugar

3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our

Method:

Blend all ingredients in a 4-cup glass jug. Cook on
Med-High for 4 to 5 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.

– 52 –

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B

ASIC WHITE SAUCE

Makes: 1 cup

Ingredients:

2 tablespoons butter
2 tablespoons fl our
salt and white pepper

1

⁄4 cups milk

1

Method:

Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds. Stir in fl our, salt and pepper. Gradually
add milk, stirring until smooth.Cook on High for 2
minutes, stirring every minute.

1

Tip: For cheese sauce, stir in

⁄2 cup grated cheese

once sauce has thickened.

G

RAVY

Makes: 2 cups

Ingredients:

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

1

⁄2 cups beef stock

1
salt and pepper

Method:

Place dripping or pan juices and onion in a 2-cup jug.
Cook on High for 2 minutes. Add fl our, tomato paste
and half of the beef stock. Stir well. Cook on High for
2 minutes. Add remaining stock. Stir well and cook
on High for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.

C

HEESE SAUCE

Makes: 11⁄2 cups

Ingredients:

40 g butter
2 tablespoons fl our

1

⁄2 cups milk

1

1

⁄2 cup grated cheese

Method:

Melt butter in 1-litre jug on High for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on High for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on High for a further

1

⁄2 minute. Stir and serve with vegetables of

1 to 1
your choice.

HINT:

COOKING SAUCES:
When making some sauces in the microwave oven,
less liquid may be needed as less evaporation
occurs with a shorter cooking time.

L

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.

R

ICH CHOCOLATE SAUCE

Makes: 1

1

⁄4 cups

Ingredients:

200 g chocolate pieces
300 ml cream

Method:

Combine chocolate and cream in a 1-litre jug. Cook
on High for 2 minutes. Mix well. Serve over ice
cream.

S

TRAWBERRY LIQUEUR

Makes: 750 ml

Ingredients:

500 g sugar
500 g washed and hulled strawberries
600 g brandy or whisky

Method:

Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on High for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.

M

INT SAUCE

Makes: Approximately 1⁄4 cup

Ingredients:

1

⁄4 cup water

1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped

Method:

Combine all ingredients in 1-cup jug. Cook on High
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.

Sauces and Extras

– 53 –

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