Panasonic NN-SF574SQPQ User Manual

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Operating Instruction and Cook Book

Microwave Oven

Household Use Only

Model Number:

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

NN-SF574S NN-SF564W

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

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

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

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

Panasonic Australia Pty Ltd 1 Innovation Road Macquarie Park NSW 2113

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

MODEL NUMBER _______________________

SERIAL NUMBER _______________________

DATE OF PURCHASE ____________________

Table of Contents

Before Operation

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

Installation and General Instructions ...........................................................................................3-5

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

Cookware and Utensils Guide ........................................................................................................6

Feature Diagram ............................................................................................................................7

Control Panel ..................................................................................................................................8

Ingredient Conversion Chart ........................................................................................................19

Operation and Hints

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

Display Window ..............................................................................................................................9

To Set Clock .................................................................................................................................10

To Use Child Safety Lock .............................................................................................................10

To Cook/Reheat/Defrost by Micro Power and Time ................................................................11-12

To Defrost using Turbo Defros ......................................................................................................12

Defrosting Tips and Techniques ...................................................................................................13

3-Stage Setting .............................................................................................................................14

To Reheat Food Using Reheat Meal/Frozen Reheat ...................................................................15

To Cook Food Using Auto Cook ..............................................................................................16-19

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

Quick Guide to Operation .............................................................................................................25

Maintenance

Before Requesting Service ...........................................................................................................21

Care of Your Microwave Oven ......................................................................................................22

Technical Speciﬁ cations ...............................................................................................................22

Panasonic Warranty ................................................................................................................23-24

Cooking Guide

Microwave Recipe Techniques ................................................................................................26-28

Reheat .....................................................................................................................................29-30

Soups and Snacks. .................................................................................................................31-32

Fish and Shellﬁ sh ....................................................................................................................33-35

Poultry and Eggs .....................................................................................................................36-39

Meat ........................................................................................................................................40-43

Vegetables and Legumes ........................................................................................................44-48

Rice, Pasta and Noodles .........................................................................................................49-52

Cakes, Desserts and Slices ....................................................................................................53-57

Sauces and Extras ..................................................................................................................58-60

– 1 –

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.

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

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

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. Do not store or use this appliance outdoors.

7. Do not immerse cord or plug in water.

8. Keep cord away from heated surfaces.

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

10. Do not remove outer panel from oven.

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

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

13. 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 combustible materials are placed inside the oven to facilitate cooking.

(b) Heating therapeutic wheat bags is not

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

placing bag in oven.

(d) If materials inside the oven should ignite,

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

(e) Never leave microwave unattended while

cooking or reheating.

– 2 –

Installation and General Instructions

Earthing Instructions

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

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

(This statement applicable only to New Zealand.)

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

(This statement applicable only to South Africa)

WARNING

a) The door seals and door seal areas should be

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

b) It is dangerous for anyone other than a service

technician trained by the manufacturer to perform repair service.

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

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

d) Before use, the user should check that whether

the utensils are suitable for use in microwave ovens.

e) Liquids or other foods must not be heated

in sealed containers since they are liable to explode.

f) Only allow children to use the oven without

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

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 oven. The oven 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 the ﬂ at table 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. If the base of the oven is hot, allow to cool before cleaning or placing in water.

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

13. 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.

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

– 3 –

Installation and General Instructions

(continued)

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 appliance is intended to be used in

household and similar applications such as: staff kitchen areas in shops, ofﬁ ces and other working environments; farm house; by clients in hotels, motels and other residential environments; bed and breakfast type environments.

Building-in your oven

1. This oven is intended for counter-top and builtin use only. It is not intended for use inside a cupboard. This oven may be built into a wall cabinet by using the proper trim kit, (NN-TK510FSQP/NN-TK510FWQP) which may be purchased from you local Panasonic dealer.

2. In case of ﬁ tting into an oven housing, please use Panasonic's Trim Kit, NN-TK510FSQP/ NN-TK510FWQP.

3. Microwave ovens should not be built into a unit directly above a top front venting conventional cooker. This may be a safety hazard and could result in damage to your oven. This will invalidate your one year guarantee.

4. A microwave which is built in must be more than 850 mm above ﬂ oor level. Read Trim-Kit instructions carefully before installation. It is recommended that the microwave oven is placed below a conventional oven to avoid heat damage to the facia of the microwave.

Circuits

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

Food

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

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

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

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

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

a) Avoid using straight-sided containers with

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

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

a short time, stirring again before carefully

removing the container.

6. DO NOT USE A CONVENTIONAL MEAT

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

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

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

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

– 4 –

Installation and General Instructions

(continued)

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

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

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

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.

– 5 –

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.

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.

– 6 –

Feature Diagram

Flat Table

1. If the ﬂ at table is hot, allow to cool before cleaning.

2. Do not cook directly on the ﬂ at table. Always put the food in the container special for the microwave oven.

Display

Oven Air Vent

Menu Label

Oven Air VentCaution Label

Door Safety Lock System

Window

Power Supply Cord

Power Supply Plug

Caution Lable

Door Safety Lock System

Identiﬁ cation Plate

The model number and serial number are displayed here.

Oven Window with Vapor Barrier Film (do not remove)

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 Release Button

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

Oven Light:

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

NOTE:

The above illustration is for reference only.

– 7 –

Control Panel

Display Window

(pg. 9)

Power Level Pad

(pg. 11)

Reheat Meal Pad

(pg. 15)

Frozen Reheat Pad

(pg. 15)

Turbo Defrost Pad

(pg. 12)

* The control panel of

NN-SF564W has the same key layout as NN-SF574S

Time Pads

Timer/Clock Pad (pg. 10, 20)

Auto Cook Menu Pads

(pg. 16)

Weight Pad (pg. 12, 16)

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.

– 8 –

Let’s Start To Use Your Oven!

Plug in

Plug into a properly earthed electrical outlet. immediately cease when any pad is pressed.)

Open Door

Open the door and place container with food at the center of ﬂ at table. Then close the door.

Select Power Level

E.g. Med-High Press Micro Power Pad twice. (see page 11 for Micro Power chart)

twice

Set Time

E.g. 13 minute 20 seconds Press Time Pads

once three times twice

appears in the Display Window. (This will

Press

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

Display Window

Power Level

Stage Display

Child Safety

Lock Setting

Timer (Minute)

Number (Time/Weight/ Menu Number)

Timer (Second)

Weight (

Defrost Feature

Micro Power

g/kg

)

– 9 –

To Set Clock

You can use the oven without setting the clock.

Press twice

Colon will blink in Display Window.

Enter Time of Day

Enter time of day using Time Pads. E.g. 12:35:

12 times 3 times 5 times

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

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

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

To Use Child Safety Lock

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

To set

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

To cancel

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

NOTE:

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

– 10 –

To Cook/Reheat/Defrost by

Select Power Level

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

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

Set Cooking Time

Enter cooking time using Time Pads.

E.g. 5 minutes

5 times

Maximum Length of cooking time:

High power: up to 30 minutes, other powers: up to 99 minutes and 50 seconds for a single stage

Press

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

For more than one stage cooking,

Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven will beep twice between stages. For the details, please refer to page 14.

Micro Power and Time

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 DISPLAY EXAMPLE OF USE

1x HIGH 1000 W

2x MED-HIGH 700 W

3x MEDIUM 600 W

4x MED-LOW 450 W

5x DEFROST 350 W

6x LOW 250 W

Boil water. Reheat. Cook vegetables, rice, pasta and noodles.

Cook poultry, meat, cakes, desserts. Heat milk.

Cook beef, lamb, eggs, ﬁ sh and seafood. Melt butter.

Simmer soups, stews and casseroles (less tender cuts).

Defrost meat, poultry and seafood.

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.

– 11 –

To Defrost

To Defrost using Turbo Defrost

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

Press

until the desired weight appears in the Display Window. The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended weight is 0.2 kg.

Press

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

NOTES:

1. After you select the Turbo Defrost feature, you can also press Weight pad to select weight before pressing Start.

2. 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.

3. For further information, refer to next page.

To Defrost by Micro Power and Time Setting

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

step 1 step 2 step 3

Press 5 times to select Deforst power level, refer to page 11

NOTES:

1. Please use plastic wrap or lids when defrosting.

2. Opening the door and taking out the defrosted parts during the operating time is recommended. Turn over, stir or rearrange the parts which are still in icy.

Set time according to chart on next page. Press

– 12 –

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 the ﬂ at table.

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

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

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

Defrosting Chart (by setting Micro Power at Defrost Power):

FOOD APPROX. TIME

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

(minutes per 500 g)

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

7 - 9 5 - 6 5 - 6

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

INSTRUCTION

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

Turn meat over two to three times during defrosting.

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

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

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

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

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

FISH & SHELLFISH

Fish Fillets Whole Fish Crabmeat Lobster Tails Sea Scallops Green Prawns

4 - 5 3 - 4 3 - 4 3 - 4 3 - 4 3 - 4

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.

– 13 –

3-Stage Setting

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

E.g.: Continually set [MED-HIGH] 2 minutes, [Medium] 3 minutes and [Low] 2 minutes.

1. Press twice to select “MED-High”.

4. Set as 2 minutes using Time Pads.

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

2. Set as 2 minutes using

Time Pads.

twice

5. Press 6 times to select “Low”.

3. Press 3 times to select

6. Set as 3 minutes using

NOTES:

1. When selecting High power on the ﬁ rst stage, you can skip step 1.

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

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

“Medium”.

Time Pads.

3 timestwice

– 14 –

To Reheat Food Using Reheat Meal/Frozen Reheat

Press or

until the desired weight appears in the Display Window.

Food Category Pad

1 tap 2 taps 3 taps 4 taps

Reheat Meal 1 serve 2 serves 3 serves 4 serves

Serving / Weight

Frozen Reheat 100

Press

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

150

200

250

NOTE:

After you select the reheat menu, you can also press Weight pad to select weight before pressing Start

For best results on Auto Reheat, follow these recommendations: Reheat Meal (1 - 4 Serves)

• All foods must be pre-cooked. Suitable for casseroles, plated dinners, soups, stews, pasta dishes (except lasagne), and canned foods.

• Do not reheat bread or pastry products; raw; uncooked or frozen foods; or beverages.

• Foods should be reheated from room temperature or refrigerator temperature. Do not reheat frozen foods on this setting.

• Foods should be covered loosely but completely with plastic wrap or a casserole lid which does not snap seal.

• Foods weighting less than 200 g and more than 800 g should be reheated by Micro Power and Time only.

• All foods should have a covered stand time of 3 to 5 minutes at the end of reheating.

• At the end of the cooking time, stir and let stand for 3 to 5 minutes.

Frozen Reheat (100 g - 250 g)

• It is suitable for cooking different kinds of frozen vegetables.

• Put them in a microwave safe container, add water if you prefer a softer cooked texture.

• Cover with the lid and place container at the center of the ﬂ at table.

• Select the program and weight then press Start.

• Add salt and other seasonings after cooking, then stir.

– 15 –

To Cook Food Using Auto Cook

Press Desired Food Category Pad

Select and press the appropriate pad for the food you are cooking. The number of category appears in the Display Window.

E.g.: Jacket Potatoes

once

Press Weight Pad

Press Weight Pad until the desired food Serving/Weight appears in the display window. (see below chart)

Auto Cook

Pad

Food Category

1.Chocolate 50

2.Butter 50

3.Cheese 50

4.Ice Cream 200

5.Reheat Bread 100

6.Vegetables 100

7.Frozen Vegetables 120

8.Jacket Potatoes 250

9.Root Vegetables 180

10.Steam Fish 100

11.Steam Chicken Pieces 100 g 200 g300

12.Rice 1 Cup 1.5 Cups 2 Cups 2.5 Cups - -

13.Risotto 0.5 Cup 1 Cup 2 Cups 3 Cups - -

14.Pasta 150

15.Instant Noodle 1 Serv. 2 Serv. - - - -

16.Fruit 150

17.Pudding 2 Serv. 4 Serv. - - - -

1 tap 2 taps 3 taps 4 taps 5 taps 6 taps

100

500

200

250

370

250

200

250

Serving / Weight

150

1000

300

500

370

300

350

500

200

2000

500

400

700

900

500

400

500

700

250

300

Press

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

For best results on Auto Cook, follow the recommendations on next page.

– 16 –

To Cook Food Using Auto Cook

(continued)

1. Chocolate

Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. After heating, stir until completely melted. Note: Chocolate holds its shape even when softened. If food needs more time cooking or weight exceeds range, cook using Defrost power for melting

2. Butter

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

3. Cheese

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

4. Ice Cream

Soften slightly without lid. If food needs more time cooking or weight exceeds range, cook using Low power for softening.

5. Reheat Bread

It is suitable for reheating bread at refrigerator temperature (5-7 °C). Put the bread on a suitable size microwave safe dish and place container at the center of the ﬂ at table. Select the program and weight then press Start. DO NOT USE PLASTIC

WRAP OR LID. Note: 50 g = one standard slice of bread.

6. Vegetables

It is suitable for cooking different kinds of leaf vegetables. Clean the vegetables and place them in a microwave safe container, add some oil and stir. Cover with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press Start. Add salt and other seasonings after cooking, then stir.

7. Frozen Vegetables

It is suitable for cooking different kinds of frozen vegetables. Put them in a microwave safe container, add water if you prefer a softer cooked texture. Cover with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press Start. Add salt and other seasonings after cooking, then stir.

8. Jacket Potatoes

It is suitable for cooking potatoes. For best result, please keep potato 150-200 g each. Put a light cross-notch on the surface of potatoes with a kitchen knife. Arrange prepared potatoes in a microwave safe container and place it at the center of the ﬂ at table. Select the program and weight then press Start. Open the door to TURN OVER AND ARRANGE WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. DO NOT USE

PLASTIC WRAP OR LID.

9. Root Vegetables

It is suitable for cooking root vegetables such as potato and carrot. Cut them into pieces and arrange them in a microwave safe container, add water if you prefer a softer cooked texture. Cover with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press

Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue.

Add salt and other seasonings after cooking, then stir.

10. Steam Fish

It is suitable for cooking whole ﬁ sh and ﬁ sh ﬁ llets (thickness of ﬁ sh should not be more than 3 cm). Select ﬁ sh suitable for microwave cooking and place in a single layer in a microwave safe dish, with skin-side down. Add butter, spices, herbs, or lemon juice to ﬂ avor. Overlap thin edges of ﬁ llets to prevent overcooking. If stufﬁ ng whole ﬁ sh with seasoning, cooking time may need to be extended. Shield the eye and tail area of whole ﬁ sh with small amounts of aluminum foil to prevent overcooking. Cover dish securely with plastic wrap or ﬁ tted lid and place container at the center of the ﬂ at table. Select the program and weight then press Start. Allow large amounts of ﬁ before serving.

11. Steam Chicken Pieces

It is suitable for chicken piece, such as wings, drumsticks, thighs, half breast etc. Pierce the chicken pieces and marinate with gravy if needed. Put the prepared chicken pieces onto a microwave safe dish. Cover with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press Start. Open the door to STIR

WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue.

12. Rice

It is suitable for cooking plain rice. Put rice in a suitable sized microwave safe dish with tap water. See chart below.

Always allow at most ½ depth of volume for evaporation to prevent boiling over. Cover with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press Start. Allow rice to stand for 5-10 minutes after cooking.

sh to stand for 3 to 5 minutes after cooking

Rice Water

1 cup 300 ml

1.5 cups 380 ml 2 cups 600 ml

2.5 cups 900 ml

– 17 –

To Cook Food Using Auto Cook

13. Risotto

Suitable for cooking many basic risotto recipes and variations. Onions and garlic should be pre-cooked with 1 tablespoon of oil before adding rice and stock. Follow general directions in chart below for quantities of rice and amounts of stock. Always use arborio rice or shortgrain rice. Chicken, vegetable, beef or ﬁ sh stock may be used. Stock should be boiling when added to rice otherwise cooking times may be incorrect. Cover dish securely with a lid or plastic wrap at stage 1. During the cooking time the oven will beep and instruct you to add liquid/stir. Remove a lid or plastic wrap completely from dish. Add remaining stock. There is no need to re-cover for stage 2. At the end of stage 2 add grated parmesan cheese, stir through and cook for 2 to 4 minutes on High. Standing time may be required at the end to allow risotto to ﬁ nish cooking.

General Quantities For Cooking Risotto:

Pre cook Stage 1 Stage 2 Stage 3

0.5 cup

1 cup

2 cups

3 cups

High for 1 to 2 min.

(all quantities)

½ onion

1 clove garlic

1 tablsp. Oil

1 onion

1 cloves garlic

1 tablsp. Oil

1 onions

2 cloves garlic

2 tablsp. Oil

2 onions

3 cloves garlic

3 tablsp. Oil

Rice Boiling Stock Boiling Stock High for 2 to 4 min.

0.5 cup 200 ml 200 ml

1 cup 400 ml 400 ml

2 cups 650 ml 650 ml ¼ cup parmesan

3 cups 850 ml 850 ml ⅓ cup parmesan

(continued)

2 tablespoons

parmesan

2 tablespoons

parmesan

14. Pasta

It is suitable for cooking a variety of pastas such as spaghetti, fettuccine, tagliatelle, macaroni, penne, spiral and various pasta shapes. Place the pasta into a suitable sized microwave safe dish with boiling water. See chart below.

Pasta Boiling Water Dish Size

150

250

375

500

Add 1 tablespoon of oil, if desired, before cooking to prevent the pasta from sticking together. Cover with plastic wrap or a ﬁ tted lid. Place container at the center of the ﬂ at table. Select the program and weight then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. Allow pasta to stand for 5 to 10 minutes after cooking if required then drain.

15. Instant Noodle

IIt is suitable for cooking instant noodle. Place the instant noodle and seasoning in a suitable size microwave safe casserole with boiling water. See chart below.

Instant Noodle Boiling Water

1 Serv. 500 ml 2 Serv. 800 ml

Allow at least ½ depth of volume for evaporation to prevent boiling over. Cover with lid and place container at the center of the ﬂ at table. Select the program and weight then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, touch Start Pad to continue.

4 cups 3 litre 5 cups 3 litre 6 cups 4 litre 8 cups 4 litre

– 18 –

To Cook Food Using Auto Cook

(continued)

16. Fruit

It is suitable for cooking fruits that would usually be stewed or poached. Fruits such as apples, stone fruits, pears, ﬁ gs, pineapple, kiwi fruit and berries can be used. Trim and cut fruit into even sized pieces. Place all ingredients into a microwave safe container. See chart below for quantities.

Fruit Water Sugar

150 250 500 700

g g g

75 ml ⅛ cup 125 ml ¼ cup 250 ml ½ cup 350 ml ¾ cup

Stir to dissolve sugar. Spices can be added if desired. Cook covered with a lid or plastic wrap and place container at the center of the ﬂ at table. Select the program and weight then press Start. Open the door to STIR WHEN TWO

BEEPS HEARD during cooking, press Start Pad to continue.

17. Pudding

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

self raising ﬂ our 1 cup

cocoa powder 1 tablespoon

caster sugar ⅓ cup

milk ¾ cup

vanilla essence 1 teaspoon

chocolate 50

butter 100

brown sugar ¾ cup

cocoa, extra 2 tablespoons

water ½ cup

Sift ﬂ our and cocoa into a bowl. Add sugar, milk and vanilla essence. Mix well and set aside. Melt chocolate and butter in a separate microwave safe container and pour it into the mixture while hot. Mix well. Combine brown sugar, cocoa and water in a jug. Spread all the mixture into base of a 2-litre casserole dish. Select the program and weight then press Start. Do not use plastic wrap or lid.

Ingredient Conversion Chart

cup 60 ml

⁄3 cup 85 ml

cup 125 ml 1 teaspoon 5 ml

⁄3 cup 165 ml 2 teaspoons 10 ml

⁄4 cup 190 ml 3 teaspoons 15 ml

1 cup 250 ml 1 tablespoon 20 ml

cups 310 ml 1½ tbs 30 ml

cups 375 ml 2 tbs 40 ml

2 cups 500 ml 3 tbs 60 ml

3 cup 750 ml 4 tablespoons 80 ml

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.

– 19 –

teaspoon 1 ml

teaspoon 2 ml

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 50 seconds)

To Set Standing Time

Set desired amount of standing time.

(up to 99 minutes and 50 seconds)

Set the desired

cooking programme.

(see Page 11)

Press once.

To Set Delay Start

Press once.

Set desired amount of delay time.

(up to 99 minutes and 50 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 11)

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.

– 20 –

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.

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.

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.

REMEDY

“ ” 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.

– 21 –

Care of your Microwave Oven

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

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

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

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

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

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

NOTE:

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

Technical Speciﬁ cations

Power Supply: 230 ~ 240 V, 50 Hz Power Consumption*: 3.7 A 850 W Output*: 1,000 W Outside Dimensions (W x H x D): 529 mm (W) x 326 mm (H) x 422 mm (D) Oven Cavity Dimensions (W x H x D): 354 mm (W) x 230 mm (H) x 338 mm (D) Overall Cavity Volume: 27 L Operating Frequency: 2,450 MHz

Uncrated Weight:

Trim Kit (Australia and New Zealand only)

Model Name NN-SF574S NN-SF564W Model Number NN-TK510FSQP NN-TK510FWQP 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.

NN-SF574S NN-SF564W

Approx. 11.7 k

Approx. 11.8 k

– 22 –

Panasonic Warranty

(For Australia)

– 23 –

Panasonic Warranty

(For New Zealand)

– 24 –

Quick Guide to Operation

Feature How to Operate

To Set Clock

page 10)

(

Press twice Press onceSet time of day

To Set/Cancel

Child Safety Lock

page 10)

(

To Cook/Reheat/

Defrost by Micro Power and Time Setting

page 11)

(

To set

3 times Display

Select power Select cooking time Press once

To cancel

3 times Display

To Use Turbo

Defrost Pad

page 12)

(

To Reheat using

“Auto Reheat” Pads

page 15)

(

To Cook using

“Auto Cook” Pads

page 16)

(

To Use as a

Kitchen Timer

page 20)

(

To Set Standing

Time

page 20)

(

To Set Delay Start

page 20)

(

Press to select the

desired weight

Press once

After you select the Turbo Defrost feature, you can also press Weight pad to select weight before pressing Start.

Press to select the

Press once

desired weight

After you select the reheat menu, you can also press Weight pad to select weight before pressing Start

E.g.:

Press to select the

Enter weight Press once

desired menu number

Press once Press once

Set the desired

cooking

programme.

(see Page 11)

Press once Press once

Set time

Set time.

Set the desired

(see Page 11)

cooking

programme.

Press once

Set time

– 25 –

Press once

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

Microwave Recipe Techniques

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

Key to Symbols Used in Recipes

Recipes displaying these symbols may be cooked using these features.

Auto Menu

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.

Soups

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

– 26 –

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 Med-High 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 to ½ cup (125 ml).

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

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

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

• If one ingredient takes longer to cook than the others, 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

– 27 –

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 Med-High, 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

Microwave Recipe Techniques

in one dish and less dense vegetables such as broccoli, cabbage, cauliﬂ ower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on High for cooking times refer to vegetable cooking chart on page 44-45. 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 500 g.

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

• Increase the cooking times by: ⅓ of original cooking time for 6 servings; and an extra ½ of original 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 ½ to ⅔ of the original cooking time.

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).

– 28 –

Reheating

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 Pads 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 Sensor 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.

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 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. Med-High for a little longer will be gentler on the food. An average plate of food would generally take 1 to 3 minutes to heat depending on the density of the food. Place it in for the minimum time and add extra heating time if required. Ensure food is hot by feeling the bottom of the plate in the centre. If the plate is cool, food may be warm but will lose heat quickly as the plate will absorb the heat and taste cold when served. If food is not heated enough, consumption may cause illness.

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

IMPORTANT POINTS TO CONSIDER WHEN REHEATING FOODS FROM THE FREEZER

VOLUME — The greater the volume and the more

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

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

Reheat

– 29 –

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.

Reheating by Micro Power - Frozen Pre-cooked Foods

FROZEN ITEM

(Pre-cooked)

BREAD & BAKED PRODUCT

Bread 1 slice

1 loaf

6 rolls

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

Mufﬁ ns - 4 (400 g) Med-High 1 - 1½ Place onto paper towel lined plate.

Scones - 6 (400 g) Medium 1½ - 2 Defrost on paper lined plate. Stand 2 minutes.

PIES

Reheat

Fruit Pie (600 g) Defrost

Meat Pie (175 g) Med-High 4 - 5 Place onto paper towel lined plate.

Pizza (350 g) High 3 - 4 Remove from package and place onto paper towel

FROZEN MEAL

Fish in Sauce (200 g) Medium 5 - 6 Pierce corner of bag. Heat on a plate.

Frozen Casserole

(500 g)

Lasagne (500 g) High 8 - 10

Plated style dinner (320 g)

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

POWER

Medium Medium

Medium

then Med-High

High 6 - 8 Pierce pouch.

Medium 7 - 9 Remove foil cover and replace with plastic wrap.

Med-High 4 - 6 Pierce corner of bag. Heat on a plate.

TIME

(in minutes)

15 - 20 sec

2 - 3

½ - 1

5 - 7 5 - 7

SPECIAL INSTRUCTIONS

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

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

or follow manufacturer’s instructions.

Heat on a plate or bowl.

Remove from foil container, place into serving dish.

MISCELLANEOUS

Chicken Pieces (500 g) Chicken Nuggets (12)

Croissants - 4 (200 g) Defrost 1 - 1½ Place onto paper towel lined plate.

Fish Fingers - 8

(200 g)

Sausage Rolls (225 g) Medium 4 - 5 Place onto paper towel lined plate.

Med-High Med-High

Defrost

then High

8 - 10

3 - 4

2 - 4 2 - 3

Place onto paper towel lined plate.

– 30 –

UMPKIN SOUP

Serves: 4

Ingredients:

500 g pumpkin, peeled and chopped ½ onion, diced 1 cup chicken stock ½ teaspoon curry powder pepper

Method:

Place pumpkin, onion and curry powder in a 2-litre casserole dish. Cover and cook on High for 7 minutes. Add chicken stock and pepper. Cook on High for 7 minutes. Cool slightly. Purée pumpkin and liquid in blender or food processor. Pour into individual serving dishes and garnish with chives.

HORT AND LONG SOUP

Serves: 4

Ingredients:

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

Method:

Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on High for 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.

HINT:

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

EA AND HAM SOUP

Serves: 6

Ingredients:

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

Method:

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 Medium and cook for 15 minutes. Skim top of soup and cook on Medium for a further 30 minutes. Remove ham bone and bay leaf and stir in frozen peas. Cook on Medium for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread.

Tip:

Substitute 500 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.

OTATO AND LEEK SOUP

Serves: 4 to 6

Ingredients:

500 g potatoes, peeled and diced 1 medium thinly sliced leeks 1 teaspoon fresh thyme pepper 1 cup chicken stock 75 ml cream

Method:

Place potatoes, leeks, thyme and pepper in 3-litre casserole dish. Cover and cook on High for 8 minutes. Stir in chicken stock. Cover and cook on High for 16 to 18 minutes. Purée soup mixture. Stir in cream and serve hot or cold in individual bowls.

To Cook by Auto Cook: Prepare as above. Select Root Vegetables, press

bacon bones and 250

of diced

Soups and Snacks

Start.

– 31 –

to select weight 500 g, then press

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 ½ cup bean sprouts 4 lime wedges 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.

Soups and Snacks

UTS AND BOLTS

Serves: 6 to 8

Ingredients:

80 g butter 2 teaspoons curry powder 2 tablespoons worcestershire sauce ½ teaspoon salt ¼ teaspoon garlic powder 100 g packet mixed rice crackers 100 g fried noodles 200 g salted peanuts 125 g packet pretzel sticks ½ 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.

ACHOS SUPREME

Serves: 4 to 6

Ingredients:

500 g topside mince 35 g Taco seasoning mix ⅓ cup tomato paste 1 teaspoon Mexican chilli powder 310 g can red kidney beans, mashed in liquid 180 g corn chips 1 avocado ½ cup sour cream ½ 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.

UCCHINI SLICE

Serves: 4 to 6

Ingredients:

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

Method:

Lightly grease a 25 cm square microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on High for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot and cheese and ﬂ our. In a 1-litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on Medium for 17 to 19 minutes.

– 32 –

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

500

to 600

Med-Low 8 to 10

Med-Low 6 to 8

Med-Low 7 to 9

Med-Low 9 to 11

ALMON STEAKS WITH LIME BUTTER

Serves: 4

Ingredients:

60 g butter 1 clove garlic, crushed 1 teaspoon grated fresh ginger 1 teaspoon grated lime rind 2 tablespoons lime juice ½ 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 Medium for 5 to 7 minutes. Stand for 2 to 3 minutes before serving.

PICED WHOLE BREAM

Serves: 2

Ingredients:

2 x 400 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 P4 for 12 to

15 minutes.

Fish Fillets 500

Scallops (sea) 500

Green Prawns medium size (shelled and cleaned)

Whole Fish (stuffed or unstuffed)

ALMON MORNAY

Serves: 4

Ingredients:

butter 1 onion, diced ¼ cup ﬂ our 1 tablespoon chopped fresh parsley pepper ½ teaspoon prepared mustard 1½ cups milk

440

can salmon and liquid ½ cup fresh bread crumbs ⅓ 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.

500

APPROX. COOKING TIME

(in minutes)

Fish and Shellﬁ sh

whole bream

– 33 –

ALAY COCONUT FISH

Serves: 4

Ingredients:

400 ml coconut milk 1 tablespoon chilli sauce 1 lime zested 5 cm piece peeled ginger, ﬁ nely chopped 1 tablespoon garam masala 1 tablespoon ﬁ sh sauce 2 tablespoons brown sugar 800 g ﬁ sh ﬁ llets, halved ¼ cup fresh coriander leaves

Method:

Mix coconut milk, chilli sauce, lime rind, ginger, garam masala, ﬁ sh sauce and brown sugar in a 2-litre dish. Cover and cook on High for 8 minutes, stir halfway through. Add ﬁ sh, ensuring all surfaces are coated well. Cover and cook on Medium for 9 to 10 minutes, turning ﬁ sh halfway through cooking. Allow standing for 5 minutes. Top with coriander leaves and serve with steamed rice.

EMON PEPPER FISH

Serves: 2

Ingredients:

400 g ﬁ sh ﬁ llets ¼ cup lemon juice 1 teaspoon cracked black pepper

Method:

Place ﬁ sh, lemon juice and cracked black pepper in a 1-litre casserole dish. Cook on Medium for 5 to 7 minutes. Let stand for 3 minutes before serving.

To Cook by Auto Cook: Prepare as above. Select Steam Fish, press

Fish and Shellﬁ sh

to select weight 400 g, then press

Start.

ARLIC PRAWNS

Serves: 2

Ingredients:

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

Method:

Place butter and garlic in a 2-litre dish and cook on High for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on Medium for 8 to 10 minutes, stirring halfway through cooking. Serve in individual ramekins.

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 ½

small red capsicum, ﬁ nely sliced

100

snow peas, trimmed 1 tablespoon lemon juice 80 ml thickened cream ¼ 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.

OMATO BASIL MUSSELS

Serves: 4

Ingredients:

1 kg fresh mussels ¼ cup water 1 tablespoon olive oil 1 leek, sliced 1 clove garlic, crushed 440 g can tomato pieces 1 tablespoon tomato paste ½ teaspoon oregano 2 tablespoons chopped fresh basil freshly ground black pepper

Method:

Place mussels and water into a bowl. Cover and cook on Med-High for 4 to 6 minutes. Set aside. Place oil, leeks and garlic into a 3-litre dish. Cook on High for 2 minutes. Stir well. Add tomatoes, tomato paste, oregano, basil and pepper. Mix well. Cook on High for 3 to 4 minutes. Add mussels. Cover and cook on High for 2 to 3 minutes. Serve immediately.

– 34 –

YSTER SOUP

Serves: 4 to 6

Ingredients:

30 g butter 2 tablespoons ﬂ our 2 cups chicken stock ½ 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 Med-High for 1 to 2 minutes. Spoon into individual dishes and garnish with chives.

YSTERS KILPATRICK

Serves: 12

Ingredients:

2 rashers bacon ﬁ nely chopped 1 tablespoon worcestershire sauce 2 teaspoons lemon juice 1 tablespoon barbecue sauce 12 oysters in shell

Method:

Spread bacon onto a dinner plate. Cover with paper towel and cook on High for 2 to 3 minutes. Mix together worcestershire sauce, lemon juice and barbecue sauce. Place oysters in shell evenly around dinner plate and sprinkle with bacon mixture. Pour some sauce mixture over each oyster. Cook on High for 1 to 1½ minutes.

OUILLABAISSE

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil 2 onions, sliced 1 large leek, sliced 4 cloves garlic, crushed 425 g tomato pieces ½ cup tomato paste 4 cups hot ﬁ sh stock ⅓ cup dry white wine 1 tablespoon fresh thyme leaves ½ teaspoon saffron powder 1 teaspoon chilli powder freshly ground black pepper salt 500 g ﬁ rm ﬁ sh ﬁ llets, chopped 500 g green prawn meat, de-veined

Method:

Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on High for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes, tomato paste, ﬁ sh stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on High for 12 minutes. Add ﬁ sh ﬁ llets and prawns. Cook on High for 6 to 8 minutes or until seafood is cooked. Serve garnished with fresh thyme.

Noise

During cooking, popping sounds may be heard. This is due to moisture trapped between the ﬂ esh, particulary with oily ﬁ sh such as salmon and mackerel. This can be minimised when cooking if the skin and ﬂ esh is pierced serveral times with a skewer.

Fish and Shellﬁ sh

EAFOOD MARINARA

Serves: 4

Ingredients:

750

Marinara mix 2 tablespoons butter 1 clove garlic, crushed 2 tomatoes, peeled and chopped 1 tablespoon tomato paste ¼ cup white wine ¼ 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 Medium for 7 to 9 minutes, stir halfway through cooking. Stand for 5 minutes. Serve with salad and pasta.

– 35 –

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 ¼ cup per 500g of poultry. 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.

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

Poultry and Eggs

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

Cooking Poultry by Micro Power

POULTRY POWER

Chickens (up to 2 kg) Med-High 87 °C 9 to 12

Chicken (pieces) Med-High 87 °C 7 to 9

Turkey (up to 2.5 kg) Med-High 87 °C 10 to 15

Duck Med-High 87 °C 8 to 13

TEMPERATURE

AFTER COOKING

APPROX. COOKING TIME

(minutes per 500 g)

– 36 –

HICKEN AND POTAT O CASSEROLE

Serves: 4

Ingredients:

1 cooked BBQ chicken 500 g potatoes, peeled and thinly sliced 1¼ cups water 30 g butter 1 onion, ﬁ nely chopped 1 clove garlic, crushed 2 tablespoons plain ﬂ our 1 cup chicken stock 2 teaspoon french mustard ½ cup cream ¾ cup grated tasty cheese paprika Fresh coriander, Mango chutney and Pappadums to serve

Method:

Remove chicken meat from bones. Place potatoes and water in a 2-litre casserole dish. Cover and cook on High for 8 to 10 minutes. Drain. Combine chicken and potatoes. Set aside. Place butter in a 4-cup glass jug and cook on Med-High for 40 seconds. Add onion and garlic to jug and cook on High for 1 to 2 minutes. Add ﬂ our and stir. Gradually add stock and blend to a smooth paste. Cook on High for 2 to 3 minutes. Stir every minute. Add mustard and cream. Stir well. Pour sauce over chicken and potato mixture. Sprinkle with cheese and paprika. Cook on Med-High for 4 to 6 minutes. Serve with vegetables.

ONEY SESAME DRUMSTICKS

Serves: 4

Ingredients:

400 g chicken drumsticks ½ teaspoon chopped garlic ½ teaspoon chopped ginger ¼ cup soy sauce ¼ cup honey 1 tablespoon sesame seeds

Method:

Place all ingredients in a 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 8 to 10 minutes, turning once during cooking. To Cook by Auto Cook: Prepare as above. Select Steam Chicken Pieces ,

HICKEN BURRITOS

Serves: 4

Ingredients:

1 clove garlic, crushed 2 large onions, chopped 1 teaspoon chilli powder (optional)

taco seasoning mix

500

chicken tenderloins, diced

425

can red kidney beans, drained ½ cup tomato paste ½ 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.

Tip:

• Many curry recipes use ﬁ nely diced potato to break down during cooking and thicken the sauce. Potato doesn't break down when cooked in the microwave. Continued cooking will dehydrate the potato. If adapting your own recipe only use one quarter of the liquid.

• Substitute 2 tablespoons of Korma curry paste for the spices and garlic in this recipe.

• When using spices in cooking, toast in the microwave for 30 to 60 seconds to release their ﬂ avour and aroma before using in a recipe.

REEN PEPPERCORN CHICKEN

Serves: 4

Ingredients:

500

sliced chicken breast ﬁ llets 2 tablespoons green peppercorns 1 tablespoon seeded mustard 1 teaspoon chicken stock powder 2 tablespoons lemon juice ½ 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 3 to 4 minutes.

Poultry and Eggs

press press Start.

to select weight 400 g, then

– 37 –

HAI CHICKEN CURRY

Serves: 4

Ingredients:

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

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on High for 4 to 5 minutes. Add chicken and combine. Cook on Med-High for 6 minutes, stirring once during cooking. Add ﬁ sh sauce, brown sugar, vegetables and coconut milk. Stir well. Cover and cook on High for 9 to 11 minutes. Serve with Jasmine rice.

PRICOT NECTAR CHICKEN

Serves: 4

Ingredients:

400 ml apricot nectar

French onion soup mix 1 onion, diced 1 clove garlic, crushed ½ cup dried apricots 1 kg chicken legs Method: Place all ingredients except chicken legs into a 5-litre dish. Mix well to combine. Add chicken legs and stir to coat with sauce. Cook on Med-High for 25 to 27 minutes, stirring halfway through cooking.

HICKEN CACCIATORE

Poultry and Eggs

Serves: 4

Ingredients:

400 g can diced tomatoes ¼ cup tomato paste 1 teaspoon minced garlic 1 onion, diced 2 teaspoons dried oregano 1 kg chicken drumsticks ¼

red capsicum, sliced

Method:

Place all ingredients in a 5-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 12 to 14 minutes.

HICKEN SAN CHOY BAU

Serves: 4

Ingredients:

10 dried shiitake mushrooms 2 teaspoons sesame oil 1 clove garlic, chopped

500

minced chicken

10 water chestnuts, ﬁ nely chopped

227

can bamboo shoots, chopped ¼ 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 Med-High 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.

HICKEN ROLLS WITH HONEY MUSTARD

Serves: 4 to 6

Ingredients:

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

Honey Mustard Glaze

1 tablespoon brown sugar 1 tablespoon French Mustard 1 tablespoon honey

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.

– 38 –

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.

ACON AND EGG IN A CUP

Serves: 1

Ingredients:

2 slices bacon

1 x 60 1 tablespoon grated cheddar cheese

Method:

Place bacon on a dinner plate between 2 sheets of paper towel cook on High for 1 to 1½ 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 60 seconds. Sprinkle with grated cheese.

Serves: 2

Ingredients:

2 x 60 ½ 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 Medium for 1 to 1½ minutes. Stand, covered, for 1 minute before serving. Note: The size of the eggs will alter cooking time.

egg

OACHED EGGS

eggs

RUSTLESS CHEESE AND SPINACH PIE

Serves: 4

Ingredients:

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

Method:

Wash and trim thick stalks from spinach. Chop leaves roughly. Pile onto a microwave safe dinner plate and cover with plastic wrap. Microwave on High for 2 minutes. Set aside to cool slightly. Place green onions into a small bowl cover and Microwave on High for 1 minute. Squeeze out excess moisture from cooked spinach. Place ricotta, eggs, spinach, green onions, ﬂ our and nutmeg in a large bowl, season to taste and fold with a spatula until well combined. Lightly grease a round (25 cm) microwave safe pie dish. Spread mixture evenly into prepared dish and sprinkle with grated cheddar. Microwave uncovered on Medium for 15 minutes or until centre is just slightly sunken. Note: will even out on standing. Remove and stand for 2 minutes before cutting. Serve topped with sliced tomato.

CRAMBLED EGGS

Serves: 2

Ingredients:

2 x 60 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 Medium for 2 to 2½ minutes. Stir eggs and cook for further 2½ to 3 minutes. Stand, covered, for 1 minute before serving.

eggs

Poultry and Eggs

– 39 –

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

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.

Cooking Less-Tender Cuts of Meat by Micro Power

Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 2 cups of soup, broth, etc. per 500

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-

of meat. Use an oven cooking bag or

ties. Use the nylon tie provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag to allow steam to escape. Multiply the weight of the roast by the minimum recommended minutes per 500 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)

Medium Medium Medium

Med-Low

Med-High Med-High Med-High

Medium Medium

– 40 –

8 to 10 10 to 12 12 to 14 25 to 30

11 to 13

12 to 14

5 to 6

6 to 8

9 to 11

TALIAN BEEF CASSEROLE WITH POLENTA

UMPLINGS

Serves: 4 to 6

Ingredients:

⅔ cup polenta 300 ml boiling water ¼ cup grated Parmesan cheese 1 onion, sliced 2 cloves garlic, crushed 1 kg diced beef 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.

HAI BEEF CURRY

Serves: 4 to 6

Ingredients:

1 onion, thinly sliced 2 tablespoons Thai green curry paste

500

thinly sliced lean beef ½ red capsicum, thinly sliced 1 carrot, thinly sliced 1 zucchini, sliced

200

broccoli, broken into ﬂ owerets 1 cup coconut milk 1 tablespoon soy sauce 1 tablespoon lemon juice 2 tablespoons shredded fresh basil ½ 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.

ASAGNE

Serves: 4 to 6

Ingredients: Meat Sauce:

500 g minced beef 2 small onions, chopped 1 clove garlic, chopped 425 g tomato purée 1 cup beef stock ¼ cup chopped basil 1 tablespoon cracked black pepper

Cheese Sauce:

80 g butter ¼ cup ﬂ our 500 ml milk 1 cup grated cheese ½ cup Parmesan cheese 12 lasagne sheets, cooked ½ cup extra grated cheese

Method: Meat Sauce:

Place beef, onion and garlic in a 3-litre casserole dish. Cook on High for 5 to 6 minutes. Add remaining sauce ingredients. Cook on Med-High for 15 to 20 minutes, stirring several times during cooking. Set aside.

Cheese Sauce:

Melt butter in a 2-litre jug on High for 30 to 40 seconds. Add ﬂ our and mix well. Gradually stir in milk. Cook on High for 3 to 4 minutes. Stirring halfway through cooking. Add grated cheese and Parmesan cheese. Cook on High for 50 to 60 seconds. Spoon quarter of the meat sauce into the base of 25 x 25 cm deep casserole dish. Top with three lasagne sheets. Spoon another quarter of meat sauce over the lasagne sheets and spread with cheese sauce. Continue with remaining ingredients. Top with meat and cheese sauce. Sprinkle with extra cheese and cook on Med-High for 20 to 25 minutes.

PAGHETTI MEAT SAUCE

Serves: 4 to 6

Ingredients:

500

minced beef 1 onion, chopped 1 teaspoon minced garlic

425

can tomatoes 1 cup tomato puree ¼ cup red wine 1 teaspoon dried mixed herbs pepper

Method:

Place beef, onion and garlic in a 3-litre casserole dish. Cook on High for 5 to 6 minutes. Add remaining ingredients. Stir. Cook on Med-High for 16 to 18 minutes. Stir halfway through cooking. Serve with spaghetti.

Meat

– 41 –

EEF STROGANOFF

Serves: 4

Ingredients:

1 onion, sliced 1 teaspoon minced garlic 1 teaspoon paprika

750

rump steak sliced thinly 2 tablespoons tomato sauce 2 tablespoons worcestershire sauce 1 beef stock cube 1 teaspoon paprika ⅓ cup sour cream

200

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.

HINESE BEEF AND VEGETABLES

Serves: 4 to 6

Ingredients:

500

rump steak sliced 1 teaspoon chopped ginger 1 clove garlic, chopped 1 tablespoon soy sauce ¼ cup Hoisin sauce ¼ cup sweet chilli sauce

Meat

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.

HILLI BEEF

Serves: 4

Ingredients:

500

topside beef mince 1 teaspoon minced garlic 35 g chilli seasoning mix

400

tomato purée

400

kidney beans, drained

Method:

Place all ingredients in a 3-litre dish. Mix well. Cook on Med-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.

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.

RENCH ONION BEEF CASSEROLE

Serves: 4

Ingredients:

1 onion, chopped 1 teaspoon minced garlic 200 g diced potatoes 600 g beef, diced 2 carrots, diced ⅓ cup tomato paste 1½ cups beef stock 100 g whole button mushrooms ¼ cup frozen peas

Method:

Place onion and garlic in a 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 Medium for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on Medium for 14 to 15 minutes.

ORNED BEEF

Serves: 4

Ingredients:

1.5 corned silverside 1 tablespoon brown sugar 1 tablespoon white vinegar 1 onion, cut in half 4 cloves 6 peppercorns 1 bay leaf 5 cups water

Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in a 4-litre casserole dish. Add remaining ingredients. Cover and cook on High for 10 minutes. Turn meat, cover and cook on Med-Low for 1¼ to 1½ hours. Stand corned silverside in cooking liquid for 10 minutes before carving. Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on Med-Low.

– 42 –

AMB KORMA

Serves: 4

Ingredients:

1 onion, diced

500

lamb, cubed ⅓ 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 Medium for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice.

AMB PILAU

Serves: 4

Ingredients:

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

Method:

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

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 Medium for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

OULASH

Serves: 4

Ingredients:

1 onion, chopped 1 clove garlic, crushed 1 tablespoon butter 2 tablespoons tomato paste ½ 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 a 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 Medium 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.

INGERED PORK STIR FRY

Serves: 4

Ingredients:

500 g sliced lean pork ¼ 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 ½ red capsicum, sliced 2 green onions, sliced ½ 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

– 43 –

Cooking Fresh Vegetables By Micro Power

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

of vegetables. Add

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.

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

Beans (ﬁ nely sliced) 250

Beetroot 4 whole

Broccoli 250

Brussels Sprouts 250

Cabbage 500

Carrots 4 (sliced ﬁ nely)

Cauliﬂ ower 500

Celery

Corn 2 cobs (500 g)

Eggplant 1 (500 g) Dice with ¼ cup water in covered dish. 4 to 6

Mushrooms 250

Vegetables and Legumes

Onions 3 (200 g) Cut in quarters with ¼ cup water in covered dish. 5 to 6

Peas 250

Potatoes-Mashed

-Jacket

Pumpkin 500

Spinach/Silver Beef 250

Sweet Potato 500

Turnips 500

Tomatoes 2 (300 g) Sliced and cooked covered. 2 to 4

Zucchini 500

6 stalks (400 g)

4 cobs (1 kg)

)

250

cut in 1 cm

pieces

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

500

3 Med

Covered dish with ¼ cup water 1 to 3

Covered dish with ¼ cup water 3 to 5

Covered with 1 cup water in 4-litre dish. Stand after cooking - 5 mins.

Covered dish with ¼ cup water. 4 to 6

Shredded, with ¼ cup water in covered dish. 5 to 7

With ¼ cup water in covered dish. 5 to 6

With ¼ cup water in covered dish. 7 to 9

With ¼ cup water in covered dish. 4 to 6

Brush with melted butter and cook in covered dish.

Shell peas and place with ¼ cup water in covered dish.

Peeled and quartered with ¼ cup water. Covered. Cook uncovered on paper towel lined plate.

Peeled and cut into uniform pieces with ¼ cup water in covered dish.

Remove stem, cut leaves into small pieces. Cook with ¼ cup water in covered dish.

In serving size pieces with 2 tablespoons water in covered dish.

Peeled and sliced ﬁ nely with ¼ cup water in covered dish.

Cut in 2 cm pieces in covered dish. 5 to 7

14 to 18

10 to 12

TIME

4 to 6

3 to 5

7 to 9

6 to 8

4 to 6

6 to 7

6 to 8

– 44 –

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

VEGETABLE QUANTITY COOKING PROCEDURE

125 250

g g

Cook in covered 2-litre dish. 4 to 5

Cook in covered 2-litre dish. 5 to 6

Cook in covered 2-litre dish. 6 to 7

Cook in covered 2-litre dish. 5 to 6

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

Cook in covered 2-litre dish. 5 to 6

Cook in covered 2-litre dish. 4 to 6

Beans 250

Broad Beans 250

Broccoli (spears) 350

Brussels Sprouts 250

Carrots (baby) 250

Cauliﬂ ower 500

Corn (½ cob) Corn (cobs)

Mixed Vegetables 250

Peas 250

Spinach 250

APPROX.

COOKING TIME

(in minutes) on High

Vegetables and Legumes

3 to 4 5 to 6

Cooking Dried Beans and Peas by Micro Power

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

Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of dried beans equals about 3 cups cooked beans. Use in place of canned beans.

Cooking Dried Beans and Peas by Micro Power

ITEM CONTAINER TO COOK BEAN on Medium COVERED

Lentils (250 g) 4-litre dish 15 to 20 minutes

Soup Mix (250 g) 4-litre dish 20 to 25 minutes

Split Peas or Lentils

(250 g)

Beans (250 g)

Soaked overnight

4-litre dish 25 to 30 minutes

– 45 –

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 Medium for 20 to 22 minutes, stirring twice during cooking.

UMMUS

Ingredients:

1 cup chick peas, water for soaking 3 cups boiling water 2 tablespoons lemon juice 2 teaspoons turmeric ¼ 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 Medium for 25 to 30 minutes. Drain, process with remaining ingredients.

ONEY GLAZED CARROTS AND SUGAR

NAP PEAS

Serves: 4 to 6

Ingredients:

350

carrots

150

Vegetables and Legumes

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 6 to 8 minutes, stirring halfway through cooking. Serve.

C D

Serves: 4 to 6

Ingredients:

1 cup dried chick peas, 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:

½ cup lemon juice 2 teaspoons sugar ½ 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. 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.

Serves: 4 to 6

Ingredients:

400 ½ red capsicum, sliced into strips ½ green capsicum, sliced into strips 1 tomato, diced 2 tablespoons fresh basil, chopped 4 eggs ⅓ cup sour cream ½ teaspoon cracked black pepper ½ 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 Medium for 4 to 5 minutes. Sprinkle with pepper and cheese and cook on Medium for 7 to 9 minutes.

HICKPEA SALAD WITH CORIANDER RESSING

EGETABLE FRI TTATA

potatoes, thinly sliced

– 46 –

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 4 to 6 minutes.

To cook by Auto Cook: Prepare as above. Select Vegetables,

AVOURY BRUSSELS SPROUTS

Serves: 4

Ingredients:

250

brussels sprouts

2 tablespoons butter

150

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. Select Vegetables,

press 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.

ERBED VEGETABLES

Serves: 4 to 6

Ingredients:

200

sliced snow peas

200

sliced carrots

200

sliced zucchini

2 tablespoons chopped fresh parsley

Method:

Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on High for 7 to 8 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

HAI VEGETABLE CURRY

Serves: 4

Ingredients:

1 onion, sliced 2 tablespoons green curry paste 3 cups sliced vegetables

440

chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce ½ 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.

to select weight 250 g, then

press 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.

AULIFLOWER AU GRATIN

Serves: 4

Ingredients:

500

trimmed cauliﬂ ower and cut into pieces 2 tablespoons water 2 tablespoons butter 2 tablespoons ﬂ our 1 cup milk ¼ 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 1½ minutes or until boiling. Add 1 tomato and heat for a further 20 to 30 seconds. Remove and repeat procedure with remaining tomatoes. The skin wil loosen and can be easily removed.

to select weight 250 g, then

Vegetables and Legumes

– 47 –

OMATO VEGETABLE CASSEROLE

Serves: 4 to 6

Ingredients:

200

mushrooms, sliced

1 eggplant, chopped

200

zucchini, sliced 1 capsicum, sliced 1 onion, sliced

400

can tomatoes ½ cup tomato paste 1 tablespoon chopped basil 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.

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.

ARMESAN ASPARAGUS

Serves: 2 to 4

Ingredients:

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

Method:

Place asparagus and water in a 2-litre casserole

Vegetables and Legumes

dish. Cover and cook on High for 2 to 3 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.

Serves: 4

Ingredients:

4 medium sized potatoes 100 3 tablespoons snipped chives 50 ½ cup grated Cheddar cheese ground black pepper

Method:

Scrub potatoes, wash and pat dry with paper towel. Prick skins and place in a 2-litre casserole dish. Cook on High for 6 to 8 minutes.

To cook by Auto Cook: Prepare as above. Select Root Vegetables, 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.

Serves: 4

Ingredients:

500 g potatoes, peeled and diced ¼ cup water ⅓ cup milk ¼ 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.

Serves: 4 to 6

Ingredients:

750 g peeled and sliced potatoes 300 ml cream ¼ cup milk 3 green onions, sliced 2 bacon rashers, chopped ½ cup grated cheese

Method:

Combine potatoes, cream and milk in a 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.

RDENNIS STYLE POTATOES

ham, ﬁ nely diced

butter

to select weight 900 g, then press

HEESY MASHED POTATOES

OTAT O BAKE

– 48 –

Cooking Rice by Micro power

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

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.

Cooking Rice by Micro Power

APPROX. TIME

AMOUNT

ITEM CONTAINER

RICE Quick Cook Brown (1 cup) 2-litre dish 1⅓ cups 12 5

Brown (1 cup) 3-litre dish 3 cups 27 to 32 10

Long Grain (1 cup) 2-litre dish 2 cups 14 to 16 5

Short Grain (1 cup) 2-litre dish 2 cups 14 to 16 5

Jasmine (1 cup) 3-litre dish 2 cups 14 to 16 5

WATER

TO COOK GRAIN

on High

UNCOVERED

(in minutes)

STANDING

(in minutes)

Cooking Pasta by Micor 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.

TIME

Rice, Pasta and Noodles

Cooking Pasta by Micro Power

APPROX. TIME

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

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

BOILING WATER

TO COOK PASTA

on High

UNCOVERED

(in minutes)

STANDING

TIME

(in minutes)

– 49 –

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.

Cooking Pasta by Micro Power

APPROX. TIME

AMOUNT

ITEM CONTAINER

BOILING WATER

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

Long Life Asian Noodles (250 g)

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

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 5-litre casserole dish. Stir. Cook on High for 20 to 22 minutes. Cover and let stand 10 minutes before serving.

To cook by Auto Cook:

Prepare as above. Select Rice, press

to select 2 cups, then press Start.

3-litre 1 litre 5 to 6 drain immediately

Rice, Pasta and Noodles

EASONED RICE

Serves: 4 to 6

Ingredients:

1 onion, chopped 1 cup long grain rice 1 teaspoon thyme 1½ cups chicken stock ¼ 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

Serves: 4

Ingredients:

300 g fresh asparagus, chopped 2 tablespoons olive oil 1½ cups arborio rice 1 clove garlic, crushed 4 cups boiling chicken stock 2 cups coarsely chopped cooked chicken ¼ cup grated fresh parmesan cheese ¼ cup cream ground black pepper extra coarsely grated parmesan cheese

Method:

Place asparagus into a 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.

TO COOK NOODLES

on High

UNCOVERED

(in minutes)

HICKEN AND ASPARAGUS RISOTTO

INSTRUCTION

to select 1 cups, then press Start.

– 50 –

ALMON KEDGEREE

Serves: 4

Ingredients:

1 cup basmati rice 1½ cups water 60 g butter 1 onion, diced 2 tablespoons mild curry powder 2 tablespoons lemon juice 4 hard boiled eggs, quartered 400 g can salmon, drained and ﬂ aked salt and pepper parsley, chopped

Method:

Place rice and water in a 2 litre casserole dish. Cook on Med-High for 12 minutes. In a separate dish, melt butter on High for 1 minute. Add onion and cook on High for 1 to 2 minutes. Add curry powder and lemon juice, stir until well combined. Add rice and mix well to coat all the rice grains. Chop half the eggs roughly and stir through the rice with the salmon. Season. Heat on High for 3 to 4 minutes. Serve garnished with remaining egg and chopped parsley.

AUSAGE & BEAN STUFFED CAPSICUMS

Serves: 4

Ingredients:

250

thin Italian sausages 1 small onion, chopped 2 tablespoons tomato paste 1 tablespoon chopped parsley

440

red kidney beans, drained ½ cup cooked long grain rice 4 medium red capsicum ¼ cup tomato paste, extra 1 tablespoon grated Parmesan cheese

Method:

Place sausages onto a paper towel lined dinner plate. Cook on 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 Med-High for 1 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.

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

⅓ cup capers, drained and rinsed ⅓ 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 oil 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.

REAMY SUN-DRIED TOMATO PENNE

Serves: 4

Ingredients:

250 g penne 5 cups boiling water ½ cup sun-dried tamatoes in oil, drained 1 cup basil leaves ¼ cup toasted pinenuts ⅓ cup grated parmesan cheese 300 ml cream ½ cup sliced ham ¼ cup grated parmesan cheese, extra

Method:

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

To cook by Auto Cook:

Prepare as above. Select Pasta, press

to select 250 g, then press Start.

Rice, Pasta and Noodles

– 51 –

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 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, or cook by Auto Cook. 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 Pasta, press

to select 250 g, then press Start.

ACARONI AND CHEESE

Serves: 4 to 6

Ingredients:

40 g butter 1 onion, ﬁ nely chopped 2 tablespoons ﬂ our 2 cups milk 1 cup grated tasty cheese 6 cups cooked macaroni, drained well ½ cup extra grated tasty cheese paprika

Method:

Rice, Pasta and Noodles

Place butter and onion in a 2-litre casserole dish and cook on High for 3 to 4 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. 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. Note: Macaroni can be cooked using Auto Cook function.

ERIYAKI TOFU VEGETABLE NOODLES

Serves: 4

Ingredients:

1 tablespoon sesame oil 350 1 onion, cut into petals 300 1 tablespoon hoisin sauce 1 tablespoon teriyaki sauce 85 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.

ONEY SOY CHICKEN AND NOODLES

Serves: 4

Ingredients:

500 g chicken ﬁ llets, sliced ¼ cup soy sauce 2 tablespoons honey 2 teaspoons minced garlic 2 cups ﬁ nely sliced vegetables 400 g udon noodles ½ cup boiling water

Method:

Combine chicken, soy, honey and garlic in a 2-litre bowl for 30 minutes. Cook chicken on Med-High for 4 to 5 minute, stirring once during cooking. Add vegetables and cook on High for 3 to 4 minute. Place noodles and water in a bowl cover with plastic wrap cook on Med-High for 1 to 2 minutes. Drain. Toss noodles in with chicken mixture and serve.

ATAY BEEF WITH NOODLES

Ingredients:

500 g rump steak, sliced 1 onion, sliced 1 teaspoon crushed garlic ½ cup crunchy peanut butter ¼ cup sweet chilli sauce ⅔ cup coconut milk 2 tablespoons lemon juice 1 teaspoon sugar 2 green onions, sliced 500 g fresh Singapore noodles ½ cup boiling water

Method:

Place steak, onion and garlic in a 3-litre casserole dish cook on High for 2 to 2½ minutes. Add remaining ingredients except green onions and noodles and stir until combined. Cook on High for 6 to 8 minutes. Stirring halfway through cooking. Place noodles with water in a 2.5-litre dish cover and cook on Med-High for 2 to 3 minutes. Drain and rinse under cold water. Drain well. Toss beef mixture through noodles and top with green onions. Cook on HIGH for 1 to 2 minutes.

ﬁ rm tofu, diced

stir fry vegetables

2 minute noodles

– 52 –

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

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.

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 Med-High for 7 to 8 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, ¼ cup brown sugar and 1 teaspoon cinnamon. Mix and place on base of cake dish before cooking cake.

• Melt two tablespoons honey and 30 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.

butter in

Cakes, Desserts and Slices

OOKING FRUIT BY MICRO POWER

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

Apples - poached 500

Apples - stewed 500

Peaches - poached 500

Pears - poached 500

Plums - poached 500

Plums - stewed 500

Rhubarb - stewed 500

High 8 Add 300 ml of water. Only half ﬁ ll dish. Cover.

High 6 Only half ﬁ ll dish. Cover.

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

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

High 8 Add 300 ml of water. Only half ﬁ ll dish. Cover.

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

High 5 Only half ﬁ ll dish. Cover.

– 53 –

HOCOLATE BROWNIES

Makes: 1 x 20 cm square slice pan

Ingredients:

125

butter

200

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 7 to 8 minutes. Refrigerate until cold. Cut into squares.

HUBARB, APPLE & GINGER COMPOTE

Serves: 4

Ingredients:

300

rhubarb, trimmed cut to 3 cm lengths 2 apples, peeled, cored and diced

crystallised ginger, thinly sliced ½ 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.

OCKY ROAD

Makes: 1 x 20 cm square slice

Ingredients:

250 g dark or milk chocolate 40 g butter 250 g packet marshmallows, halved 1 cup unsalted peanuts 1½ cups ﬂ aked coconut

Cakes, Desserts and Slices

100 g Turkish delight, chopped

Method:

Melt chocolate and butter in a large bowl on Medium for 2 to 3 minutes. Add remaining ingredients and mix well. Pour into greased 20 cm square pan. Refrigerate until set. Cut or break into pieces to serve.

HERRY KUECHEN

Serves: 4 to 6

Ingredients:

Base 1 (340 g) pkt buttercake mix ½ cup toasted coconut 125 g melted butter 1 egg Filling: 425 g can pitted cherries, drained Topping: 300 ml carton sour cream 1 egg 2 tablespoons sugar ½ teaspoon cinnamon

Method:

Combine cake mix, coconut, melted butter and egg. Press into 27 cm ﬂ an dish. Cook on High for 3 minutes. Arrange cherries over base. Combine sour cream, egg and sugar and pour over cherries. Sprinkle with cinnamon. Cook on Medium for 9 to 11 minutes.

OCHA FUDGE

Makes: 64 x 2.5 cm square pieces

Ingredients:

395

can sweetened condensed milk

300

dark chocolate melts 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 Med-High for 2 minutes. Stir in vanilla and coffee. Mix until well combined. Cook on Medium 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.

HINT:

To toast coconut: Place ½ cup of coconut on a pyrex plate. Cook on HIGH for 2 to 3 minutes, stirring every minute.

– 54 –

OCHA CARROT CAKE

Serves: 4 to 6

Ingredients:

1 cup self-raising ﬂ our ½ teaspoon bicarbonate of soda ½ cup caster sugar ½ cup crushed pineapple 1 cup grated carrot ¾ cup chopped pecan nuts 60 g chocolate 2 eggs ⅓ cup oil

Icing

60 g cream cheese 20 g butter 1½ cups icing sugar 1 tablespoon lemon juice ¼ cup chopped pecan nuts

Method:

Place ﬂ our, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts in a bowl. Place chocolate into a small bowl and cook on Medium for 40 to 60 seconds. Stir halfway through. Add melted chocolate, eggs and oil to ﬂ our mixture. Mix until well combined. Grease a microwave safe ring dish and cook on Med-High for 6 to 8 minutes. Let stand, covered, for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

HOCOLATE SELF SAUCING PUDDING

Serves: 4

Ingredients:

1 cup self raising ﬂ our 1 tablespoon cocoa powder ⅓ cup caster sugar ¾ cup milk 1 teaspoon vanilla essence

chocolate

100

butter ¾ cup brown sugar 2 tablespoons cocoa, extra ½ cup water

Method:

Sift ﬂ our and cocoa into a bowl. Add sugar, milk and vanilla essence. Mix well and set aside. Melt chocolate and butter in a separate microwave safe container and pour it into the mixture while hot. Mix well. Combine brown sugar, cocoa and water in a jug. Spread mixture into base of a 2-litre casserole dish. Cook on High for 4 to 6 minutes. Do not use plastic wrap or lid.

TEAMED JAM PUDDING

Serves: 4

Ingredients:

2 tablespoons jam 100 g butter ⅔ cup caster sugar 2 eggs ¾ cup self raising ﬂ our ¼ cup milk Method: Spoon jam into bottom of a 2-litre pudding bowl. Cream butter and sugar in a separate bowl until light and ﬂ uffy. Add eggs (one at a time), beating well after each addition. Fold in ﬂ our alternately with milk. Mix until well combined. Pour mixture over jam. Smooth top and cook on High for 6 to 7 minutes. Let stand, covered, for 5 minutes before serving.

READ AND BUTTER PUDDING

Serves: 4 to 6

Ingredients:

⅓ cup sultanas ¼ cup rum

butter, softened 10 slices fruit loaf 4 eggs 1⅓ cups milk 300 ml cream ⅓ cup brown sugar

Method:

Grease a 1.2 litre microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on High for 1 minute. Set aside. Butter both sides of all bread slices. Remove the crusts and cut into triangles. Beat together eggs, milk and cream, add liquid from drained sultanas. Layer one third of the bread evenly over the base of the 4 cup dish. Sprinkle with half the sultanas and one third of the brown sugar. Repeat with another layer of bread, sultanas and brown sugar and top with the remaining bread. Pour about two thirds of the egg mixture over the bread and allow to stand for 20 minutes until the liquid is absorbed. Pour over the remaining egg mixture and sprinkle with brown sugar. Elevate on a microwave safe rack and cook on Med-High for 30 to 35 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

Cakes, Desserts and Slices

– 55 –

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 ⅓ 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 a 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on Med-High for 8 to 10 minutes. Stand, covered, for 5 minutes before turning out. Cool on wire rack. Tip: To soften butter cook on Medium for 10 to 20 seconds.

INNAMON POACHED PEARS

Serves: 4

Ingredients:

½ cup water ½cup caster sugar ½ 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.

EACH CRUMBLE

Serves: 6 to 8

Ingredients:

125 g butter 1 cup ﬂ our ½ cup caster sugar 2 cups toasted muesli

Cakes, Desserts and Slices

1 cup shredded coconut 1 teaspoon cinnamon 810 g can peach slices, drained

Method:

Place butter in a 2-litre jug. Cook on Medium for 1 minute. Add ﬂ our, sugar, muesli, coconut and cinnamon, stir until combined. Place peaches into a 2-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.

ANANA LOAF

Serves 4 to 6

Ingredients:

90 g butter ¾ cup brown sugar 1 egg 2 ripe bananas, mashed well ¾ cup grated carrot 1½ cups self-raising ﬂ our ⅓ cup milk

Method:

Cream butter and sugar until light and ﬂ uffy. Add egg and beat well. Add banana and carrot. Add sifted ﬂ our and milk to mixture alternately. Mix until well combined. Grease and line with grease proof paper, 20 cm x 10 cm loaf dish. Pour batter into dish and cook on Medium for 9 to 11 minutes. Stand, covered, with plastic wrap on wire rack to cool. Tip: To prevent corners from overcooking, cover ends carefully with foil.

HINT:

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

PPLE CRUMBLE

Serves: 4

Ingredients:

780 g can pie apples ½ cup rolled oats ¼ cup plain ﬂ our ½ cup desiccated coconut ½ cup brown sugar 1 teaspoon cinnamon 60 g butter

Method:

Place apples in the base of 1-litre casserole dish. Place remaining ingredients (except butter) in mixing bowl. Melt butter in 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.

– 56 –

OCONUT CREAMED RICE

Serves: 4

Ingredients:

1 cup arborio rice 300 ml coconut milk 20 g unsalted butter ½ cup sugar 100 ml coconut milk, extra to serve 1 banana, to serve ½ cup shredded coconut, toasted

Method:

Wash and drain rice. Place rice, 300 ml of coconut milk, 300 ml water, butter and sugar into a 2.5 L deep microwave safe bowl or jug, stir to combine. Microwave uncovered on High for 21 minutes, stirring every 7 minutes. Remove and stir well, stand for 5 minutes. Note: Rice will absorb excess liquid on standing. Serve warm in individual bowls drizzled with extra coconut milk, banana slices and shredded coconut.

RUIT MINCE

Serves: 4

Ingredients:

250

mixed dried fruit

440

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 ¼ 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.

NDIVIDUAL CHRISTMAS PUDDING

Makes: 8

Ingredients:

100

sultanas

150

raisins

craisins

100

dates, chopped

100

dried ﬁ gs, chopped

glace ginger, chopped

½ cup brandy

125

butter ¾ cup ﬁ rmly packed brown sugar 2 eggs ½ teaspoon cinnamon ½ teaspoon mixed spice ½ teaspoon nutmeg ½ cup plain ﬂ our ½ cup pie apple ¾ cup fresh breadcrumbs 1 tablespoon golden syrup 1 tablespoon parisienne essence

Method:

Place all dried fruits and brandy into a 2-litre bowl. Mix and cook uncovered on Defrost for 10 minutes. Stir halfway through cooking. Cool. Beat butter and sugar in a large bowl with an electric mixer until light and ﬂ uffy. Add eggs, one at a time, beating between each addition. Stir in cooled fruits, then remaining ingredients. Grease 4 x 200 ml microwave safe cups. Place half a cup of mixture into each cup, pushing mixture in ﬁ rmly. Smooth over the top of puddings with the back of a spoon. Place cups evenly around the edge of the microwave turntable and cook uncovered on Defrost for 20 minutes. Stand for 5 minutes before turning out. Repeat with remaining mixture. Serve with cream or custard.

MINCE PIES • CAUTION

Take care not to overheat mince pies, otherwise burning can occur due to the high fat and sugar content of the ﬁ lling. Check the temperature of the ﬁ lling before consuming to avoid burning your mouth. REMEMBER even if the pastry is cold to the touch, the ﬁ lling will be piping hot and will warm the pastry through.

Cakes, Desserts and Slices

HOCOLATE PÂTÉ

Makes 24 x 8 cm loaf tin

Ingredients:

300

dark chocolate 400 g condensed milk 1 cup brazil nuts ½ cup hazel nuts ⅓ cup glace cherries ½ 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.

– 57 –

RANGE TRUFFLES

Ingredients:

200 g dark chocolate bits 30 g butter ¼ cup evaporated milk ⅓ cup icing sugar, sifted ¼ cup chopped nuts 1 tablespoon orange liqueur ½ cup drinking chocolate powder

Method:

Place chocolate bits and butter in a 1-litre dish. Cook on Med-High for 1 to 2 minutes, stirring halfway through cooking. Add evaporated milk, stir until combined. Stir in icing sugar, nuts and orange liqueur. Refrigerate covered for 1 hour. Roll tablespoons mixture into small balls. Toss in drinking chocolate powder. Refrigerate until serving.

reserving 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.

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:

Sauces and Extras

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.

EMON BUTTER

Makes: 1 cups (250 ml)

Ingredients:

½ cup lemon juice 1 tablespoon lemon rind ⅓ cup sugar 3 egg yolks 1 tablespoon butter 1 tablespoon cornﬂ our

Method:

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

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.

OT COCOA

Makes: 1 cup

Ingredients:

2 teaspoons cocoa powder 1 teaspoon sugar 2 tablespoons water 1 cup milk

Method:

Combine cocoa, sugar and water in a heatproof cup. Cook on High for 10 to 15 seconds. Stir in milk. Heat on Med-High for 2 to 3 minutes.

INGER TEA

Serve: 2

Ingredients:

5 cm piece ginger 1 lemon, sliced 2 teabags 1 cup mint leaves 2 cups water

Method:

Peel and slice ginger and place into a 2-cup jug with remaining ingredients. Heat on High for 3 to 4 minutes. Allow standing for 5 minutes to infuse. Strain and serve.

OT LEMON AND HONEY DRINK

Makes: 1

Ingredients:

juice of ½ lemon 1 tablespoon honey 1 cup water

Method:

Mix all ingredients in a 2-cup heatproof jug. Heat on High for 1 to 2 minutes. Stir well.

– 58 –

ASIC WHITE SAUCE

Makes: 1 cup

Ingredients:

2 tablespoons butter 2 tablespoons ﬂ our salt and white pepper 1¼ cups milk

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.

Tip: For cheese sauce, stir in ½ cup grated cheese once sauce has thickened.

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 1½ cups beef stock 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.

HEESE SAUCE

Makes: 1½ cups

Ingredients:

butter 2 tablespoons ﬂ our 1½ cups milk ½ 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 to 1½ minute. Stir and serve with vegetables of your choice.

INT SAUCE

Makes: Approximately ¼ cup

Ingredients:

¼ 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.

– 59 –

OLLANDAISE SAUCE

Makes: ¾ cups

Ingredients:

60 g butter 2 tablespoons lemon juice 2 egg yolks ¼ cup cream ½ teaspoon mustard ¼ teaspoon salt

Method:

Place butter in a 2-cup jug. Cook on High for 40 seconds. Add lemon juice, egg yolks and cream. Mix well. Cook on Medium for 60 to 90 seconds. Add mustard and salt, mix until smooth. Serve with eggs, vegetables or ﬁ sh dishes.

REAMY BACON SAUCE

Makes: Approximately 300 ml

Ingredients:

1 onion, chopped 3 bacon rashers, chopped 1 teaspoon minced garlic 300 ml cream ¼ 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.

ICH CHOCOLATE SAUCE

Makes: 1¼ 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.

WEET BERRY SAUCE

Makes: Approximately 2 cups

Ingredients:

½ cup caster sugar ½ cup water 500 g berries 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.

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.

Sauces and Extras

TIRRED CUSTARD

Makes: Approximately 400 ml

Ingredients:

3 tablespoons sugar 2 tablespoons custard powder 1½ cups milk 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.

HINT:

TO REHEAT POURING CUSTARD: Place 600 ml in a 1-litre jug and cook on High for 2 to 3 minutes stirring once.

OFFEE

Serves: 1

Ingredients:

1 cup water 1 to 2 teaspoons instant coffee

Method:

Pour water into a heatproof cup. Add coffee. Stir. Heat on High for 1 to 2 minutes. Add milk and sugar, if desired. Stir.

EPPERMINT COOLER

Serve: 4

Ingredients:

3 peppermint tea bags 4 cups cold water juice of ½ lemon ice blocks 4 slices lemon or lime mint leaves to garnish

Method:

Place tea bags and water in a large jug. Cook on High for 8 to 10 minutes. Stand for 2 to 3 minutes, then discard tea bags. Cool. Add lemon juice. Refrigerate until well chilled. Serve in long glasses with ice blocks. Garnish with lemon or lime slices and mint leaves.

TRAWBERRY LIQUEUR

Makes: 1 liter

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.

Serve: 2

Ingredients:

¾ cup hot tap water 1 tea bag

Sauces and Extras

Method:

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

OT CHOCOLATE

Serve: 1

Ingredients:

1 tablespoon choc bits 250 ml milk

Method:

Place choc bits in the base of a mug add milk. Cook on Med-High for 2 minutes, stirring half way through cooking. Stir and serve.

OFFEE LIQUEUR

Makes: 750 ml

Ingredients:

1½ cups hot tap water 2 cups sugar ⅓ cup freeze dried coffee 3 teaspoons vanilla essence 2 cups vodka

Method:

Pour water into a 4-litre casserole dish. Add remaining ingredients (except vodka) and stir well. Cook on Medium for 30 to 35 minutes. Cool slightly and mix in vodka. Pour into an airtight container and stand 4 days before serving. Serve in liqueur glasses.

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F0003BN60QP

PA0814-0

Printed in China

Panasonic NN-SF574SQPQ User Manual

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