Page 1
Operating Instruction and Cook Book
Microwave Oven
For home Use
Model No.
Please read these instructions carefully before using this product, and save this
manual for future use.
NN-ST342W
Page 2
We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have never used a microwave oven before, you will realise that a microwave oven uses a totally different
method of converting energy into heat. This requires an understanding of what exactly happens to food when
placed in the oven. This is explained in the following pages.
After reading the introductory chapter, I am sure you will be able to master the basic technique 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
Identifi cation Plate (see page 6). You should note the
model number and serial number of this oven in the
space provided and retain this book as a permanent
record of your purchase for future reference.
MODEL NUMBER _______________________
SERIAL NUMBER _______________________
DATE OF PURCHASE ____________________
Page 3
Table of Contents
Before Operation
Safety Instructions ..........................................................................................................................2
Installation and General Instructions ..............................................................................................3
Microwaves and How They Work ...................................................................................................4
Cookware and Utensils Guide .....................................................................................................4-5
Feature Diagram ............................................................................................................................6
Control Panel ..................................................................................................................................7
Ingredient Conversion Chart ........................................................................................................16
Operation and Hints
To Set Clock ...................................................................................................................................8
To Use Child Safety Lock ...............................................................................................................8
To Cook by MICRO POWER AND TIME ...................................................................................9
using AUTO COOK ..............................................................................................14-15
To Reheat by MICRO POWER AND TIME ..............................................................................9-11
using AUTO REHEAT ...............................................................................................14
To Defrost by MICRO POWER AND TIME ........................................................................9, 12-13
using TURBO DEFROST .....................................................................................12-13
3-Stages Setting ...........................................................................................................................16
To Use Timer ................................................................................................................................17
Quick Guide to Operation .............................................................................................................40
Cooking Guide
Microwave Recipe Techniques ................................................................................................18-20
Basic Recipes ...............................................................................................................................21
Soups and Snacks ..................................................................................................................22-23
Fish and Shellfi sh .........................................................................................................................24
Poultry .....................................................................................................................................25-26
Main Fare Meats .....................................................................................................................27-29
Vegetable Varieties ..................................................................................................................30-32
Rice, Pasta and Cereal ...........................................................................................................33-34
Desserts .......................................................................................................................................35
Maintenance
Before Requesting Service ...........................................................................................................36
Care of Your Microwave Oven ......................................................................................................37
Technical Specifi cations ...............................................................................................................37
Panasonic Warranty (Australia) ....................................................................................................38
Panasonic Warranty (New Zealand).............................................................................................39
– 1 –
Page 4
Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when
using Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE. A microwave oven
should only be used if an inspection confi rms all of the
following conditions:
The door fi ts squarely and securely and opens and 1.
closes smoothly.
The door hinges are in good condition.2.
The metal plates of a metal seal on the door are 3.
neither buckled nor deformed.
The door seals are neither covered with food nor 4.
have large burn marks.
PRECAUTIONS. Microwave radiation from microwave
ovens can cause harmful effects if the following
precautions are not taken:
Never tamper with or deactivate the interlocking 1.
devices on the door.
Never poke an object, particularly a metal object, 2.
through a grille or between the door and the oven
while the oven is operating.
Never place saucepans, unopened cans or other 3.
heavy metal objects in the oven.
Do not let other metallic articles, e.g., fast food foil 4.
containers, touch the side of the oven.
Clean the oven cavity, the door and the seals with 5.
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
Always use the oven with trays or cookware 6.
recommended by the manufacturer.
Never operate the oven without a load (i.e., an 7.
absorbing material such as food or water) in the
oven cavity unless specifi cally allowed in the
manufacturer’s literature.
For horizontally hinged doors, never rest heavy 8.
objects such as food containers on the door while
it is open.
Do not place sealed containers in microwave 9.
ovens. Baby bottles fi tted with a screw cap or a
teat are considered to be sealed containers.
This appliance is not intended for use by persons 10.
(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.
Young children should be supervised to ensure 11.
that they do not play with the appliance.
Important Instructions
WARNING—To reduce the risk of burns, electric shock,
fi re, injury to persons or excessive microwave energy:
Read all instructions before using the microwave 1.
oven.
Some products such as whole eggs and sealed 2.
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode and
should not be heated in the microwave oven.
Use this microwave oven only for its intended use 3.
as described in this manual.
As with any appliance, close supervision is 4.
necessary when used by children.
Do not operate this microwave oven if it is not working 5.
properly or if it has been damaged or dropped.
To reduce the risk of fi re in the oven cavity:6.
Do not overcook food. Carefully attend (a)
microwave oven if paper, plastic, or other
– 2 –
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
combustible materials are placed inside the
oven to facilitate cooking.
Heating therapeutic wheat bags is not (b)
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
Remove wire twist-ties from bags before (c)
placing bag in oven.
If materials inside the oven should ignite, (d)
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
Never leave microwave unattended while (e)
cooking or reheating.
Failure to maintain the oven in a clean condition 7.
could lead to deterioration of the surface that
could adversely affect the life of the appliance and
possibly result in a hazardous situation.
The door seals and door seal areas should be a)
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.
It is hazardous for anyone other than a competent b)
person to carry out any service or repair operation
that involves the removal of a cover which gives
protection against exposure to microwave energy.
If the supply cord of this appliance is damaged, it c)
must be replaced by a qualifi ed service technician
with the special cord available only from the
manufacturer.
Before use, the user should check that whether the d)
utensils are suitable for use in microwave ovens.
Liquids or other foods must not be heated in e)
sealed containers since they are liable to explode.
Only allow children to use the oven without f)
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.
Page 5
Installation and General Instructions
General Use
In order to maintain high quality, do not operate 1.
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.
If smoke is observed, press the 2. 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.
Do not dry clothes, newspapers or other materials 3.
in oven. They may catch on fi re.
Do not use recycled paper products, unless the 4.
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.
Do not use newspapers or paper bags for cooking.5.
Do not hit or strike the Control Panel. Damage to 6.
controls may occur.
POT HOLDERS may be needed as heat from food 7.
is transferred to the cooking container and from
the container to the Glass Tray. The GlassTray can
be very hot after removing the cooking container
from the oven.
Do not store fl ammable materials next to, on top 8.
of, or in the oven. It could be a fi re hazard.
Do not cook food directly on Glass Tray unless 9.
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
DO NOT 10. 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.
Do not leave the microwave unattended while 11.
reheating or cooking food in disposable containers
made of plastic, paper or other combustible materials,
as these types of containers can ignite if overheated.
Appliances are not intended to be operated by means 12.
of an external timer or separate remote-control system.
Placement of Oven
The oven must be placed on a fl at, stable surface, 1.
more than 85 cm above the fl oor. 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.
Do not block air vents. If they are blocked a.
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.
Do not place oven near a hot or damp surface b.
such as a gas stove, electric range or sink etc.
Do not operate oven when room humidity is too high.c.
This oven was manufactured for household use only.2.
The appliance is freestanding type and shall not be 3.
placed in a cabinet.
This appliance is intended to be used in household 4.
and similar applications such as:
staff kitchen areas in shops, offices and other •
working environments;
farm houses;•
by clients in hotels, motels and other residential •
environments;
bed and breakfast type environments.•
Food
Do not use your oven for home canning or the 1.
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.
Do not attempt to deep fat fry in your microwave 2.
oven.
Do not boil eggs in their shell and whole hard-3.
boiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the eggs
will explode.
Potatoes, apples, egg yolks, chicken wings, whole 4.
squash and sausages are examples of foods with
nonporous skins. This type of food must be pierced
before cooking, to prevent bursting.
When heating liquids, e.g. soup, sauces and 5.
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:
Avoid using straight-sided containers with a)
narrow necks.
Do not overheat.b)
Stirc) the liquid before placing the container in the
oven and halfway through cooking time.
After heating, allow to stand in the oven for d)
a short time, stirring again before carefully
removing the container.
DO NOT USE A CONVENTIONAL MEAT 6.
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at the
recommended power level. It is important to ensure
that meat and poultry are thoroughly cooked.
COOKING TIMES given in the Cooking Guide 7.
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.
It is better to UNDERCOOK RATHER THAN 8.
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.
Extreme care should be taken when cooking 9.
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.
When heating food in plastic or paper containers, 10.
check the oven frequently due to the possibility of
ignition.
The contents of feeding bottles and baby food jars 11.
are to be stirred or shaken and the temperature
is to be checked before consumption, in order to
avoid burns.
– 3 –
Page 6
Microwaves and How They Work
Microwaves are a form of high frequency radio waves
similar to those used by a radio, including AM, FM
and CB. They are similar to a television where the
radio waves are converted to a picture on the screen.
However, microwaves are much shorter than radio
waves; approximately twelve centimetres wave length.
Electricity is converted into microwave energy by the
magnetron tube (which is the heart of the microwave
oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity through a small plastic
covered piece. The microwaves are converted to heat
in the food. The microwaves enter from the outside
of the food and travel through the food losing half of
their power every two to three centimetres. Continued
cooking to the centre occurs by conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Refl ection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless steel or
epoxy-coated steel. This ensures that the microwaves
are kept inside the cavity and evenly distributed
throughout the food with the help of the turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances do
not refl ect or absorb microwave energy, they are ideal
materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules within
the food to vibrate at an incredible rate (2,450,000,000
times per second). Friction, created by the vibration,
produces heat energy which is conducted throughout
the food.
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.
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.
– 4 –
Page 7
Cookware and Utensils Guide
(continued)
Plastics
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on High power. These dishes, although not suitable
for extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags designed to withstand boiling, freezing,
or conventional heating are microwave safe. Prepare
bags according to manufacturer’s directions. When
cooking by microwave, DO NOT use wire twist-ties
to close bag. They can act as an antenna and cause
arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some disfi guration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from you
to avoid steam burns.
Loosen plastic but let dish stand, covered.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature, if the lid is removed fi rst. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times, heat
from food would cause cracking or breaking.
Metal
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is refl ected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is fi nished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in the
microwave oven as arcing could occur.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is fi lled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells: Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the wood
to become dry and brittle.
– 5 –
Page 8
Feature Diagram
Glass Tray
Do not operate the oven without the Roller Ring and Glass Tray in place.1.
Only use the Glass Tray specifi cally designed for this oven. Do not substitute another Glass Tray.2.
If Glass Tray is hot, allow to cool before cleaning or placing in water.3.
Do not4. cook directly on Glass Tray. Always place food on a microwave-safe dish, or on a rack set in
a microwave-safe dish.
If food or utensil on Glass Tray touches oven walls, causing the tray to stop moving, the tray will 5.
automatically rotate in opposite direction. This is normal.
Glass Tray can rotate in either direction.6.
Oven Air Vents
Oven Window with
Vapor Barrier Film
(do not remove)
Caution
Lable
Door Safety
Lock System
Identifi cation Plate
The model number
and serial number are
displayed here.
Internal
Air Vents
Internal
Air Vents
Waveguide Cover
Do not remove. It is not packaging
material and must remain in place.
Roller Ring
The Roller Ring and oven fl oor should be cleaned frequently to prevent 1.
excessive noise and scratching of painted surface.
The Roller Ring must always be used together with the Glass Tray for cooking.2.
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.)
Display
Window
Power Supply
Plug
Power Supply
Cord
Door Safety
Lock System
NOTE:
The above illustration is for reference only.
Door Handle
Lift handle 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.
– 6 –
Page 9
Control Panel
(2)
(4)
(1)
(3)
(5)
(6)
(7)
(8)
(9)
CONTROL PANEL
(1) Display Window
(2) Power Level Pad (pg. 9)
(3) Time Pad
(4) Turbo Defrost Pad (pg. 12)
(5) Auto Cook Pads (pg. 14)
(6) Serving/Weight Pads
(7) Timer/Clock Pad (pg. 8, 17)
(8) 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.
(9) Start Pad
One tap allows oven to begin functioning. If
door is opened or Stop/Reset Pad is pressed
once during oven operation, Start Pad must
again be pressed to restart oven.
Beep Sound
When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the unit
does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end of
any complete programme, the oven will beep fi ve times.
NOTE:
If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel the
operation. The display will revert back to clock or colon mode.
– 7 –
Page 10
To Set Clock
You can use the oven without setting the clock.
1
Press
Colon will blink in Display Window.
2
Enter Time of Day
Enter time of day using Time Pads e.g. 12:35
Clock is a 12 hour display. There isn’t a.m. or p.m. setting.
Time appears in the Display Window, colon is blinking.
Verify time of day in the Display Window.
3
Press
Colon stops blinking; time of day is entered and locked into Display Window.
NOTES: 1. Oven will not operate while colon is still blinking.
2. To reset time of day, repeat step 1 through 3.
3. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00
twice
12 times 3 times 5 times
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
or
Colon or time of day is displayed Press 3 times. Display Window
To cancel
or
Colon or time of day is displayedPress 3 times.Display Window
NOTE: To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10
seconds.
– 8 –
Page 11
To Cook/Reheat/Defrost by
1
Plug in
Plug into a properly earthed electrical outlet.
2
Open Door
Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.
3
Select Power Level
Press Micro Power pad until your desired power level appears in the Display Window. (see chart below)
eg. MEDIUM-HIGH
Press Power Level Pad twice.
Micro Power and Time
Press
Note: When selecting High Power on the fi rst stage, you can start from step 4.
4
Set Time
e.g. 1 minute 30 seconds
Press Time Pads
once 3 times
Note: For High Power, up to 30 minutes. For other Power, up to 99 minutes and 50 seconds for a single stage.
5
Press
Cooking will start.
The time in the Display Window will count down.
For more than one stage cooking,
Repeat steps 3 & 4 above then press Start. The maximum number of stages for cooking is 3. The oven will
beep twice between stages. (For further information, refer to page 16)
Micro Power:
The Power Level Pad gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.
To select the correct power level for cooking different foods, refer to the chart below.
Press POWER LEVEL WATTAGE EXAMPLE OF USE
1 tap HIGH 800W
2 taps MEDIUM-HIGH 550W Cook poultry, meat, cakes, desserts. Heat milk.
3 taps MEDIUM 400W Cook pot roasts, casseroles and meatloaves, melt chocolate.
4 taps DEFROST 220W Thaw foods.
5 taps LOW 110W Keep cooked foods warm, simmer slowly.
Boil water. Cook fresh fruit, vegetables, rice, pasta and noodles.
Cook eggs and cheeses. Cook fi sh.
– 9 –
Page 12
To Reheat by
Micro Power and Time
Reheat by Setting Power and Time - Frozen Pre-cooked Foods
FROZEN ITEM
(Pre-cooked)
BREAD &
BAKED PRODUCT
Bread 1 slice
1 loaf
6 rolls
Cheesecake (600 g) DEFROST 2 - 3 Remove from container. Defrost on plate.
Muffi ns - 4 (350 g) HIGH 2 - 3 Place onto paper towel lined plate.
Scones - 6 (400 g) MEDIUM 1 - 2 Defrost on paper lined plate. Stand 2 minutes.
PIES
Fruit Pie (500 g) DEFROST
POWER
HIGH
HIGH
MEDIUM
then
HIGH
TIME
(in minutes)
10 - 15 sec
2 - 4
1 - 2
6 - 8
4 - 6
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.
Meat Pie (300 g) DEFROST
then
MEDIUM
Pizza (350 g) HIGH 5 - 7 Remove from package and place onto paper
FROZEN MEAL
Fish in Sauce (200 g) MEDIUM 6 - 7 Pierce corner of bag. Heat on a plate.
Frozen Casserole
(serves 2)
Lasagne (300 g) MEDIUM 10 - 12 Remove from foil container, place into serving
Plate Food DEFROST
TV style dinner (400 g) MEDIUM 8 - 10 Remove foil cover and replace with plastic
Vegetables & Sauce
(in the bag) (400 g)
MISCELLANEOUS
Chicken Pieces (500 g) DEFROST
MEDIUM 4 - 6 Pierce pouch.
then
HIGH
MEDIUM 8 - 10 Pierce corner of bag. Heat on a plate.
then
HIGH
4 - 6
2 - 3
3 - 4
2 - 3
5 - 7
6 - 8
Place onto paper towel lined plate.
towel or follow manufacturer’s instructions.
Heat on a plate or bowl.
dish.
Arrange food evenly on a dinner plate. Add
butter or gravy where desired. Cover plate
with plastic wrap.
wrap.
Place onto paper towel lined plate.
Croissants - 4 (250 g) MEDIUM 2 - 3 Place onto paper towel lined plate.
Fish Fingers - 8
(200 g)
Sausage Rolls (250 g)
DEFROST
then
HIGH
MEDIUM 3 - 5 Place onto paper towel lined plate.
3 - 5
2 - 3
Place onto paper towel lined plate.
– 10 –
Page 13
Reheating Tips and Techniques
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING COLD FOODS
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings. When
heating large quantities, stir food to ensure even
heating. It is quicker to heat individual plates of food
than large quantities in a casserole dish.
Plated Dinners —
Arrange foods with the most dense items towards
the outside of the plate. Cover meats with sauces/
gravies if desired, spread out mashed potatoes or rice
so it heats more evenly. When assembling plates of
leftover foods, use foods which have a similar starting
temperature.
Covering Foods —
Most foods need to be covered with one sheet of
absorbent paper towel to hold in the heat and prevent
splattering without steaming. When more moisture is
desired, cover with plastic wrap.
Heating —
Reheating is usually done on High, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. Medium for a little
longer will be gentler on the food. An average plate
of food would generally take 1 to 3 minutes to heat
depending on the density of the food. Place it in for the
minimum time and add extra heating time if required.
Ensure food is hot by feeling the bottom of the plate in
the centre. If the plate is cool, food may be warm but
will lose heat quickly as the plate will absorb the heat
and taste cold when served.
If food is not heated enough, consumption may cause
illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
IMPORTANT POINTS TO CONSIDER WHEN
REHEATING FOODS FROM THE FREEZER
VOLUME —
The greater the volume and the more dense the item,
the longer it takes to reheat. E.g. frozen cake will take
less time than frozen casserole.
LARGE VOLUME —
Large, dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on Medium-High. This prevents overcooking of the
edges. Stirring is often needed to distribute heat
evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable
microwave safe containers. If a foil container is used
in the microwave oven it shouldn’t be more than 4 cm
high and must not touch the interior of the microwave
oven. Remove the cover from the tray and replace
with paper towel or plastic wrap to prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam to
escape. This prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfi gure.
Pies and pastries —
Pies and pastries that contain raw pastry and fi lling
cannot be cooked in the microwave oven. Precooked
products can be thawed and heated. Place them on
a sheet of paper towel and elevate on plastic rack
for best results. For added crispness place under the
grill or in a hot oven for few minutes. Pastry items can
become tough and rubbery if overheated, remember
to allow 5 minutes standing then test before adding
extra heating time.
– 11 –
Page 14
To Defrost
To Defrost using Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food.
1
Set Weight
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in
kilograms and tenths of a kilogram (max 2.0 kg). For best results, the minimun recommended weight is
0.2 kg.
Enter weight.
2
Press
Defrost time appears in the Display Window and begins to count down.
NOTE:
The oven will beep once or twice during the total defrosting time. This indicates that food should be turned,
broken apart or removed. After attending to food, close door and press Start to resume defrosting.
For further information, refer to next page.
To Defrost by Micro Power and Time Setting
This feature allows you to defrost meat, poultry and seafood by Defrost and time.
step 1
step 2 step 3
PressPress 4 times to select Defrost • Set time according to chart on next page.
– 12 –
Page 15
Defrosting Tips and Techniques
Preparation for Freezing:
Heavy-duty plastic wraps, bags and freezer wrap are suitable.1.
Freeze meats, poultry and fi sh in packages with only 1 or 2 layers of food. To aid in separating layers, place 2.
two pieces of wax paper between them.
REMOVE ALL AIR and seal securely.3.
LABEL package with type and cut of meat, date and weight.4.
Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer 5.
maintained at -18°C or lower).
Defrosting Technique:
Remove from wrapper and set on a defrosting rack in a dish on Glass Tray.1.
On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, fi sh 2.
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.
Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.3.
After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to 4.
complete defrosting.
Defrosting Chart (by setting Micro Power at Defrost):
FOOD APPROX. TIME
(minutes per 500 g)
MEAT
Beef
Minced Beef
Roast: Topside
Beef Tenderloin
Chuck or Rump
Sirloin, rolled
Steak
Miscellaneous
Pork/Lamb
Roast
Chops
Ribs
POULTRY
Chicken
whole
pieces
fi llets
Duck
Turkey
8 - 11
12 - 15
12 - 15
10 - 13
11 - 14
8 - 10
8 - 12
9 - 12
8 - 11
8 - 12
9 - 12
8 - 11
8 - 10
10 - 12
10 - 13
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
9 - 11
9 - 12
8 - 10
8 - 10
8 - 10
10 - 12
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 –
Page 16
To Cook/Reheat Food Using
This feature allows you to cook foods without selecting times and Power Level. Only set desired menu number
and Serving/Weight, the oven will cook your food automatically.
1
Select desired menu number
Press the Auto Cook pad until the desired menu number appears in the display window. (see below chart)
eg.:
Press once - 2 is displayed
twice - 3 is displayed
three times - 4 is displayed
four times - 5 is displayed
2
Select desired Serving/Weight
Press the Serving/Weight pad until the desired number of weight appears in the display window. (see below
chart)
Auto Cook
Menu number Category
1 Auto Reheat 200
2 Vegetables 120
3 Frozen Vegetables 150
4 Potatoes 200
5 Fresh Pasta 150
6 Dried Pasta 150
7 Casserole Rice 100
8 Fish 100
9 Chicken 200
3
Press
The time appears in the Display Window and begins to count down.
1 tap 2 taps 3 taps 4 taps
g
g
g
g
g
g
g
g
g
Serving/Weight Pad
g
400
180
300
400
250
250
200
200
400
g
g
g
g
g
g
g
g
600
250
450
600
375
375
300
300
600
For best results on Auto Cook, follow these recommendations:
Auto Reheat
Suitable for casseroles, plated dinners, soups, stews,
pasta dishes (except lasagne), and canned food.
All foods must be pre-cooked and reheated from
room temperature or refrigerator temperature. Do
not reheat bread or pastry products; raw; uncooked
or frozen foods; or beverages on this setting. Foods
weighting less than 200 g and more than 800 g should
be reheated by Micro Power and Time only.
Foods should be placed in a suitable size microwave
safe bowl and completely covered with plastic wrap.
Add 1-4 tbsp of water for desired. When cooking
larger quantities of food, the oven will ‘beep’ to prompt
you to stir the foods. At the end of the cooking time,
stir and let stand for 3 to 5 minutes.
Vegetables
Suitable for cooking a variety of fresh vegetables. All
vegetables should be trimmed or prepared and cut into
even size pieces. Place prepared vegetables into a
suitable size microwave-safe casserole and add 2-4 tbsp
of water for desired.
cooking larger quantities of vegetables, the oven will
‘beep’ to prompt you to stir the foods. At the end of
the cooking time, let it covered and stand for 3 to 5
minutes.
Frozen Vegetables
Suitable for all types of frozen vegetables, like frozen
peas, sweetcorn or mixed vegetables. Place prepared
vegetables into
and add 2-6 tbsp of water for desired.
fi tting lid. Stir after the beep sounds. At the end of
cooking, let it covered and stand for 3 to 5 minutes.
Cover with a well fi tting lid. When
a suitable size microwave-safe casserole
g
g
g
g
g
g
g
g
g
Cover with a well
800
370
600
—
—
—
—
400
800
g
g
g
g
g
– 14 –
Page 17
To Cook/Reheat Food Using
Auto Cook
(continued)
Potatoes
Suitable for cooking potatoes. Pare potatoes well
and cut into
microwave safe casserole. Cover with a well fi tting lid.
Stir after beep sounds.
Fresh Pasta
Suitable for cooking a variety of fresh pastas.Place
them into a suitable sized microwave safe casserole
with boiling water. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Use the following
as a guide:
Fresh Pasta
(It may be necessary to adjust the amount of water to
your personal preference.)
Do not cover with lid. Do not cook in plastic
containers unless suitable for high temperature
cooking. Stir after beep sounds. Allow pasta to stand
for 5 to 10 minutes after cooking if required then drain.
Dried Pasta
Suitable for cooking a variety of dried pastas.Place
them into a suitable sized microwave safe casserole
with boiling water. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Add a little oil if
desired. Use the following as a guide:
Dried Pasta
(It may be necessary to adjust the amount of water to
your personal preference.)
Only cover with lid at stage 1. Do not cook in plastic
containers unless suitable for high temperature
cooking. Stir after beep sounds. Allow pasta to stand
for 5 to 10 minutes after cooking if required then drain.
even size pieces
g
150
g
250
g
370
g
150
g
250
g
370
Recommended
Boiling Water
Recommended
Boiling Water
. Place in a suitable size
Dish Size
3 cups 3 litre
4 cups 3.5 litre
5 cups 4 litre
Dish Size
4 cups 3 litre
5 cups 3.5 litre
6 cups 4 litre
Casserole Rice
Suitable for cooking white rice including short grain,
long grain, Jasmine and Basmati. Place washed rice
with recommended amount of cold water in a suitable
sized casserole. Allow at least ½ depth of volume for
evaporation to prevent boiling over. Use the following
as a guide:
Rice Recommended Water Dish Size
g
100
g
200
g
300
(It may be necessary to adjust the amount of water to
your personal preference.)
Cover with a well fi tting lid. Do not cook in plastic
containers unless suitable for high temperature
cooking. Stand rice for 5 to 10 minutes after cooking,
if necessary. This setting is not suitable for cooking
brown rice.
Fish
Suitable for cooking whole fi sh and fi sh fi llets. Select
fi sh suitable for microwave cooking and place in a
single layer in a shallow microwave safe dish, with
skin-side down. Add butter, spices, herbs, or lemon
juice to fl avor. Overlap thin edges of fi llets to prevent
overcooking. If stuffi ng whole fi sh with seasoning,
cooking time may need to be extended. Use the
following as a guide:
Fish
100
200
300
400
(It may be necessary to adjust the amount of water or
sauce to your personal preference.)
Shield the eye and tail area of whole fi sh with small
amounts of aluminum foil to prevent overcooking.
Cover dish securely with plastic wrap. Allow large
amounts of fi sh to stand for 3 to 5 minutes after
cooking before serving.
Note: (thickness of fi sh should not be more than 3 cm)
Recommended sauce and little water
g
g
g
g
150 ml 3 litre
300 ml 3 litre
450 ml 4.5 litre
1 tbsp sauce and little water
2 tbsp sauce and little water
3 tbsp sauce and little water
4 tbsp sauce and little water
Chicken
It is suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc. Pierce the chicken
pieces well with fork before cooking. Place prepared
chicken pieces in a suitable size microwave safe
casserole. Add 1-5 tbsp oil if desired. Cover with well
fi tting lid. Stir after beep sounds.
– 15 –
Page 18
3-Stages Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [High Power] 2 minutes, [Medium Power] 3 minutes and [Low Power] 2 minutes.
1. Press once to select
“High power”.
6. Set as 2 minutes using
Time Pad.
twice three times
7. Press once. The time will count
down at the fi rst stage in the display
window.
NOTES:
When operating, two beeps will sound between each stage.1.
This feature is not available for Turbo Defrost, Auto Cook and Reheat function.2.
2. Set as 2 minutes using
Time Pad.
twice
5. Press 5 times to select
“Low power”.
3. Press 3 times to select
“Medium power”.
4. Set as 3 minutes using
Time Pad.
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
1
⁄4 cup 60 ml
1
⁄3 cup 85 ml
1
⁄2 cup 125 ml 1 teaspoon 5 ml
2
⁄3 cup 165 ml 2 teaspoons 10 ml
3
⁄4 cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 20 ml
1
⁄4 cups 310 ml 11⁄2 tablespoons 30 ml
1
1
⁄2 cups 375 ml 2 tablespoons 40 ml
1
2 cups 500 ml 3 tablespoons 60 ml
3 cups 750 ml 4 tablespoons 80 ml
1
⁄2 cups 875 ml
3
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.
1
⁄4 teaspoon 1 ml
1
⁄2 teaspoon 2 ml
– 16 –
Page 19
To Use Timer
This feature allows you to paogram standing after cooking is completed and to program the oven as a minute or
10 seconds timer or program delay start.
To Use as a Kitchen Timer
Press once. Set desired amount of time.
(up to 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 9)
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 9)
NOTES:
If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display 1.
Window will continue to count down.
Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to prevent 2.
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.
When using Standing time or Delay time, it’s up to 2 Power stages.3.
– 17 –
Page 20
Microwave Recipe Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
Food Characteristics
Size and Quantity
Small portions cook faster than large portions. As
you increase the quantity of food you put into the
microwave oven, you must also increase your cooking
time. The microwave oven has the same power
regardless of quantity; thus the power is divided
between more items and so it takes longer to cook.
As a general guide, if you double the quantity of food
suggested in the recipe, add half the time suggested
again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate for
irregular shapes, place thin pieces towards the centre
of the dish and thicker pieces towards the outer edge
of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of fat
absorb microwave energy and the meat next to these
areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
fast and even cooking. Some of these techniques
are similar to those used in conventional cooking, but
because microwaves produce heat very quickly the
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it is
easier to add time to undercooked food. Once the food
is overcooked, nothing can be done. For each recipe,
an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of poultry,
it is a good idea to turn poultry over once to ensure
more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, steak or
chops. Rearrange pieces from the centre to the edge
of the dish.
Cooking in Layers
Cooking in layers is not always successful as it takes
twice as long to cook a single layer and cooking may
be uneven. You can successfully reheat two dinner
plates of food at one time but remember to increase
the reheating time and use a microwave warming
rack.
Piercing of Foods
Pierce the skin or membrane of foods when cooked
whole in the microwave oven. This allows steam to
escape. If the skin has not been pierced, food may
burst.
Cured Meats
Cured meats may overcook in some areas due to the
high concentration of salts used in the curing process.
So take care when cooking different brands of bacon
as cooking times may vary slightly.
– 18 –
Page 21
Microwave Recipe Techniques
(continued)
Covering
Covering food minimizes the microwave cooking time.
Because microwave cooking is done with time and not
direct heat, the rate of evaporation cannot be easily
controlled. However, this can be corrected by using
different materials to cover dishes. Plastic wrap is the
best substitute for a lid as it creates a tighter seal and
so it retains more heat and steam. Wax paper and
paper towels hold the heat in but not the steam. These
materials also prevent splattering. Use a paper towel,
wax paper or no cover when steam is not needed for
tenderising.
Browning
Meats and poultry, when cooked longer than 10 to 15
minutes, will brown from their own fat. Foods cooked
for shorter periods of time can be aided with the help
of a browning sauce, worcestershire sauce or soy
sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need
long cooking time and therefore, do not brown. When
cakes or cupcakes are iced, no one will notice the
visual difference. For cakes or cupcakes, brown sugar
can be used in the recipe in place of caster sugar or
the surface can be sprinkled with dark spices before
baking.
Standing Time
The moisture molecules continue to vibrate in the food
when the microwave oven has turned itself off. After
all, the molecules were vibrating at 2,450,000,000
times per second during cooking. So cooking
continues even after the food is no longer being
exposed to the microwaves whether in or outside your
microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to fi nish cooking.
The amount of standing time varies with the size
and density of the food. In meat cookery, the internal
temperature will rise between 5°C and 10°C if allowed
to stand covered for ten to fi fteen minutes. Rice and
vegetables need shorter standing time, but this time
is necessary to allow foods to complete cooking in the
centre without overcooking on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the fi rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, times are reduced considerably.
For example, a chicken which takes 1 hour to cook in
a moderate oven will take 20 to 30 minutes on Medium
Power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to fi nish it off.
Here are some other tips that may help:
Reduce liquids in a conventional recipe by one half •
to two thirds, e.g. 1 cup (250 ml) should be reduced
1
⁄2 cup (125 ml).
to
Add more thickening such as fl our or cornfl our to •
sauces and gravies if you do not reduce the liquid.
Reduce seasonings slightly in a recipe where •
ingredients do not have time to simmer by
microwave.
Do not salt meats, poultry or vegetables before •
cooking; otherwise, they will toughen and dry out.
If one ingredient takes longer to cook than the •
others, precook it in the microwave oven fi rst.
Onion, celery and potato are examples.
When cooking meat or vegetables, omit any oil or •
fat that would have been used for browning in a
conventional recipe.
Reduce leavening agents for cakes by one quarter •
and increase liquids by one quarter.
Biscuits require a stiff dough. Increase fl our by about •
20 percent. Substitute brown sugar for white sugar
and use biscuit recipes that have dark spices or
require icing. Because of the short cooking time,
biscuits don’t have to brown. Chill dough for half an
hour before baking. This produces a crisper biscuit.
Bake biscuits on a glass tray lined with greaseproof
paper.
Since microwaves penetrate foods about two •
centimetres from the top, bottom and sides, mixtures
in round shapes and rings cook more evenly.
Corners receive more energy and may overcook.
Items with a lot of water, such as rice and pasta, •
cook in about the same time as they would on
a conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casseroles, stews, baked chicken,
fi sh and vegetable dishes. The results from foods such
as grilled meats, cooked souffl es or two-crust pies
could be less than satisfactory. Never attempt to deep
fry in your microwave oven.
– 19 –
Page 22
Microwave Recipe Techniques
(continued)
Menu Planning for Microwave Cooking
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need last
minute cooking or attention at the same time. The
special features of microwave cookery make it easy
to serve meals with everything piping hot. Cooking of
some foods may be interrupted while you start others,
without harming the nutritional value or fl avour of
either.
A recipe which requires standing time can be
microwaved fi rst and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefl y before serving.
It does take some experience and time to cook with
confi dence. Microwaves are fast so you will have to do
some experimenting. You might fi nd you will use your
conventional range in conjunction with your microwave
oven. For example, while cooking the roast in the
microwave oven, you can be cooking the vegetables
and gravy on the range top. This can also be done the
other way around. Prepare your meals as follows.
Firstly, cook the most dense item (roast or 1.
casserole). Drain and retain meat juice from joints
then cover with foil.
Cook the potatoes, rice or pasta.2.
Cover with foil for standing.3.
Cook greens and other vegetables.4.
Cover with foil for standing.5.
Cook the gravy with the retained meat juices, stock 6.
and thickening.
Carve the roast and serve the vegetables and 7.
gravy.
While you are learning to plan meals, you may get a
bit behind time. Don’t worry. Dinner servings may be
suitably reheated on Medium, for 1 to 2 minutes per
serving.
If you prefer not to use foil, cover food with saucepan
lids. A metal lid will retain the heat for at least 15
minutes.
Meanwhile, how can you cook all the vegetables at
the same time? Simply place potatoes and pumpkin in
one dish and less dense vegetables such as broccoli,
cabbage, caulifl ower, beans and peas in another.
Sprinkle greens with water. Cover with a lid or
plastic wrap. Cook on High for approximately 6 to 8
minutes for a serving for four people. Remember, if
you increase the quantity of vegetables, increase the
cooking time. Fresh and frozen vegetables can be
mixed on a vegetable platter, but remember the latter
are not as dense as fresh vegetables, as they have
been blanched before freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Increasing & Decreasing Recipes
Increasing
To increase a recipe from 4 to 6 servings, increase •
each ingredient listed by half.
To increase a recipe from 4 to 8 servings, double •
each ingredient listed.
For larger quantities of a recipe, a large dish should •
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
Make sure to cover, stir or rearrange food as directed •
in the recipe and always check the food during
cooking.
Increase standing times by 5 minutes per 500 •
Use the same Power Level recommended in the •
original recipe.
Increase the cooking times by: •
time for 6 servings; and an extra
cooking time for 8 servings.
Decreasing
To decrease a recipe from 4 to 2 servings, decrease •
each ingredient listed by half.
For small quantities, a small dish should be used. •
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
Use the same Power Level recommended in the •
original recipe.
Decrease the cooking times by •
cooking time.
1
⁄3 of original cooking
1
⁄2 of original
1
⁄2 to 2⁄3 of the original
g
.
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).
– 20 –
Page 23
Basic Recipes
G
RANOLA CEREAL
Makes: approximately 4 cups
Ingredients:
2 cups oats
2
⁄3 cup chopped nuts
1
⁄3 cup wheat germ
1
⁄4 cup brown sugar
1
⁄4 cup honey
1 teaspoon vanilla essence
1
⁄3 cup raisins
1
⁄3 cup coconut
Method:
Place oats in 2-litre casserole dish, cook on High 1.
for 2 to 3 minutes, stirring twice.
Add nuts, wheat germ, and brown sugar. Stir in 2.
honey and vanilla. Cook on High for 3 to 5 minutes,
stirring twice during cooking.
Add raisins, coconut and allow to cool. Stir to a 3.
crumble texture. Store in an airtight container.
T
OMATO AND ONION
Serves 4
Ingredients:
approx. 3 tomatoes, thinly sliced
1 onion, thinly sliced
1
⁄2 teaspoon basil
salt and pepper to taste
Method:
Place all ingredients into 2-litre casserole dish.1.
Cook, covered, on High for 6 to 8 minutes. Serve 2.
with barbequed steak or grilled meat.
S
CRAMBLED EGGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly 1.
with whisk. Add milk and salt. Whisk until well
combined. Cover dish with plastic wrap and cook
on Medium for 2 to 2
Stir eggs and cook for further 22.
Stand, covered, for 1 minute before serving.
HINT:
TO COOK BACON RASHERS:
Place bacon between 2 sheets of paper towel on a
pie plate and cook on High for 2 to 3 minutes.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on High for 15 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
1
⁄2 minutes.
1
⁄2 to 3 minutes.
P
OACHED EGGS
Serves: 2
Ingredients:
1
⁄2 cup hot tap water
dash of vinegar
pinch of salt
2 x 61 g eggs
Method:
Place one quarter of a cup of water, dash of 1.
vinegar and pinch of salt into 2 ramekin dishes or
small glass bowls.
Break egg into the water and with toothpick pierce 2.
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on 3.
Medium for 1 to 1
1
⁄2 minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
G
RAVY
Makes: 2 cups (500 ml)
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1
⁄2 cups beef stock, divided
1
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup 1.
jug. Cook on High for 2 minutes.
Add fl our, tomato paste and half of the beef 2.
stock. Stir well. Cook on High for 2 minutes. Add
remaining stock.
Stir well and cook on High for a further 2 minutes. 3.
Season with salt and pepper. Serve with the meat
of your choice.
B
ASIC WHITE SAUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1
⁄4 cups milk
1
Method:
Place butter in a 4-cup jug. Cook on High for 30 to 1.
40 seconds.
Stir in fl our, salt and pepper. Gradually add milk, 2.
stirring until smooth.
Cook on High for 3 to 4 minutes, stirring twice.3.
Tip: For cheese sauce, stir in
1
⁄2 cup grated cheese
once sauce has thickened.
HINT:
TO DRY FRESH BREADCRUMBS:
Place 1 cup (250 ml) of breadcrumbs on the base
of plate and heat on High for 2 to 3 minutes, stirring
once during heating.
– 21 –
Page 24
Soups and Snacks
C
HICKEN AND PRAWN LAKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons laksa paste
400 ml coconut milk
1 litre chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Laksa:
250 g rice noodles
8 cups boiling water
1 bunch coriander, leaves chopped
4 small red chillies, seeds removed
and fi nely chopped
1
⁄2 cup bean sprouts
4 limewedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laska paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
High for 10 to 12 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on High for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep bowls.
Place the coriander, chillies, bean sprouts and lime
on top. Place the peanut oil and prawns in a 1-litre
dish and cook on Medium for 3 to 5 minutes, stirring
halfway through. Add the chicken and prawns to each
individual bowl and set aside.
To serve:
Heat soup on High for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
Z
UCCHINI SLICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on High for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot and cheese and fl our. In a
1-litre bowl whisk together eggs, oil and parsley. Add
to bacon mixture season with salt and pepper and
stir until combined. Pour into prepared dish. Cook on
Medium for 32 to 34 minutes.
N
ACHOS SUPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g packet taco seasoning mix
1
⁄3 cup tomato paste
1 teaspoon Mexican chilli powder
310 g red kidney beans, mashed in liquid
180 g packet corn chips
1 avocado
1
⁄2 cup sour cream
1
⁄2 cup grated cheese
paprika
Method:
Place meat in a 2-litre dish. Cover and cook on High
for 6 minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco
mix, tomato paste, chilli powder and kidney beans.
Cook on Medium for further 10 minutes, stirring
halfway through cooking. Place corn chips in a 3-litre
microwave suitable serving dish. Pile meat sauce in
the centre. In a small bowl, mash avocado and mix in
sour cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle with paprika. Heat on
Medium for 3 to 4 minutes.
N
UTS AND BOLTS
Serves: 6 to 8
Ingredients:
80 g butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
1
⁄2 teaspoon salt
1
⁄4 teaspoon garlic powder
100 g packet mixed rice crackers
100 g fried noodles
200 g salted peanuts
125 g packet pretzel sticks
1
⁄2 cup Nutri-Grain
Method:
Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on High
for 2 to 3 minutes. Add remaining ingredients, mix well
and cook on High for 4 to 5 minutes. Stir twice through
cooking. Allow to cool. Place in a bowl and serve with
drinks. Store in an airtight container once cool.
– 22 –
Page 25
Soups and Snacks
(continued)
P
UMPKIN SOUP
Serves: 4
Ingredients:
1 kg pumpkin diced
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in a 2-litre casserole dish.
Cover and cook on High for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on High for 10
minutes. Cool slightly. Purée pumpkin and liquid in
blender or food processor. Pour into individual serving
dishes and garnish with chives.
S
HORT AND LONG SOUP
Serves: 4
Ingredients:
200 g fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1 litre chicken stock
1 teaspoon crushed garlic
1
⁄2 teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on High
for 14 minutes. Add bok choy and cook on High for 4
minutes. Serve in individual bowls topped with bean
sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on Medium for 8 to 10
minutes.
P
EA AND HAM SOUP
Serves: 6
Ingredients:
1
⁄2 cups green split peas
2
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
1
⁄2 cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a 5litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on High for 15 minutes.
Reduce power to Medium and cook for 20 minutes.
Skim top of soup and cook on Medium for a further 60
minutes. Remove ham bone and bay leaf and stir in
frozen peas. Cook on Medium for 10 minutes. Blend
half the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as they
will toughen. Add salt after cooking if desired.
P
OTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
800 g potatoes, peeled and diced
1
⁄2 cups thinly sliced leeks
1
2 teaspoons fresh thyme
pepper
2 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on High for 8-10
minutes. Stir in chicken stock. Cover and cook on
High for 14 to 16 minutes. Purée soup mixture. Stir in
cream and serve hot or cold in individual bowls.
– 23 –
Page 26
Fish and Shellfi sh
Directions for Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh
in a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
Cover dish with plastic wrap. Cook on the power level
and for the minimum time recommended in the chart
below. Halfway through cooking rearrange or stir
prawns or scallops.
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
500
g
g
g
g
Medium 5 to 7
Medium 5 to 7
Medium 5 to 7
Medium 6 to 8
S
ALMON STEAKS WITH LIME
Serves: 4
Ingredients:
60 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
1
⁄2 teaspoon sugar
4 (500 g - 600 g) salmon, steaks
Method:
Place butter, garlic, ginger, rind, juice and sugar 1.
in a shallow dish. Cook on High for 1-2 minutes.
Stirring halfway through cooking.
Add salmon steaks and coat with sauce. Cover 2.
and cook on Medium for 4-6 minutes. Stand for 2-3
minutes before serving.
G
ARLIC PRAWNS
Serves: 2
Ingredients:
60 g butter
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on 1.
High for 40-60 seconds.
Add lemon juice, parsley and prawns. Cook on 2.
Medium for 5-7 minutes, stirring halfway through
cooking. Serve immediately.
Fish Fillets 500
Scallops (sea) 500
Green Prawns medium size
(shelled and cleaned)
Whole Fish
(stuffed or unstuffed)
L
EMON PEPPER FISH
Serves: 2
Ingredients:
300 g fi sh fi llets
1
⁄4 cup lemon juice
1 teaspoon black pepper
Method:
Place fi sh fi llets, lemon juice and black pepper in a 1.
1-litre casserole dish.
Cover with plastic wrap and cook on Medium for 4 2.
to 6 minutes.
Let stand for 3 minutes before serving.3.
S
WEET SCALLOP STIR FRY
Serves: 2 to 4
Ingredients:
1 tablespoon oil
1 onion, quartered
1
⁄2 teaspoon crushed garlic
1
⁄2 red capsicum sliced
2 sticks celery sliced
2 tablespoons sliced water chestnuts
100 g snow peas
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 tablespoon chopped coriander
500 g scallops
Method:
Place oil, onion and garlic into a 2-litre dish. Cook 1.
on High for 1-2 minutes.
Add remaining ingredients and cook on High for 5-7 2.
minutes, stir halfway through cooking.
Serve immediately.3.
500 g to 900
APPROX. COOKING TIME
(in minutes)
– 24 –
Page 27
Poultry
Cooking Whole Poultry by Micro Power
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry may be stuffed or unstuffed. Tie legs together
with cotton string. Place on a microwave rack set in a
rectangular dish. Place poultry breastside down: turn
over halfway through cooking. Cover with wax paper
to prevent splattering.
If the poultry is not cooked enough, return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature to
equalize throughout the food and fi nishes the cooking
process.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according to
package directions. Do not use wire twist-ties to close
bag. Use only nylon tie, a piece of cotton string, or a
strip cut from the open end of the bag. Make six 2 cm
slits on top of bag.
1
⁄4 cup per 500 g of poultry.
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. Programme Micro
Power and Time.
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer inserted into the muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking of
a small bird, juices should be clear and the drumsticks
should readily move up and down after standing time.
During cooking, it may be necessary to shield
legs, wings and the breast bone with foil to prevent
overcooking. Wooden toothpicks can be used to hold
foil in place.
Cooking Poultry Pieces by Micro Power
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum cooking
times.
Arrange pieces skin-side down and evenly spread in a
shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
Cooking Poultry by Micro Power
POULTRY POWER
Chickens Medium 87°C 12 to 16
Chicken (pieces) Medium 87°C 10 to 12
Turkey Medium 87°C 12 to 18
Duck Medium 87°C 12 to 17
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500 g)
– 25 –
Page 28
Poultry
(continued)
C
HICKEN SAN CHOY BAU
Serves: 4
Ingredients:
10 dried chinese mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500 g minced chicken
10 water chestnuts, fi nely chopped
227 g bamboo shoots, chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 tablespoons sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30 1.
minutes. Drain, remove stems and chop fi nely.
Place oil and garlic in a 2-litre casserole dish, cook 2.
on High for 50-60 seconds.
Add chicken and cook on Medium for 10-12 3.
minutes. Add remaining ingredients except lettuce
and cook on Medium for 6-8 minutes.
Separate lettuce leaves, place tablespoons of 4.
mixture into each lettuce leaf. Serve immediately.
A
PRICOT CHICKEN
Serves: 4
Ingredients:
1 kg chicken drumsticks
40 g packet french onion soup
200 ml apricot nectar
1
⁄2 cup dried apricot, halves
Method:
Combine all ingredients in a 2-litre casserole dish.1.
Cook on Medium for 25-30 minutes, turning once 2.
during cooking. Serve chicken with rice or pasta.
T
HAI RED CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
500 g chicken fi llets, chopped
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
Place onion and curry paste in 3-litre casserole 1.
dish. Cook on High for 3 to 4 minutes.
Add chicken and combine. Cook on Medium for 8 2.
to 10 minutes, stirring once during cooking.
Add vegetables and coconut milk. Stir well. Cover 3.
and cook on High for 4 minutes. Serve with
Jasmine rice.
H
ONEY SESAME WINGS
Serves: 4-6
Ingredients:
1 kg chicken wings
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1
⁄4 cup soy sauce
1
⁄4 cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in a 2-litre bowl, stir until 1.
combined. Marinate for at least 2 hours.
Remove chicken from marinade and place in a fl at 2.
dish cook covered on Medium for 20-22 minutes.
G
REEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
4 small single chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
1
⁄2 cup cream
Method:
Slice chicken fi llets. Place chicken in a shallow 1.
2-litre dish and cook on Medium 8-10 minutes. Stir
halfway through cooking.
Mix together remaining ingredients. Add to chicken, 2.
stir well. Cook on High for 2 to 3 minutes. Serve
sauce over chicken.
C
HICKEN CACCIATORE
Serves: 4
Ingredients:
440 g can tomatoes
1
⁄4 cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
Method:
Place all ingredients in a 2-litre casserole dish. Stir 1.
until combined. Cover and cook on Medium for 15
to 18 minutes.
Turn chicken and stir. Cook on Medium for 15 to 2.
18 minutes.
– 26 –
Page 29
Main Fare Meats
Cooking Tender Cuts of Meat by Micro Power
For best results, select roasts that are uniform in
shape.
Place meat on a microwave rack in a suitable dish.
Beef rib roast should be placed cut-side down. Other
bone-in roasts should be placed fat-side down.
Boneless roasts should be placed fat-side up. Halfway
through cooking, turn roasts. Half hams should be
shielded by wrapping an 8 cm wide strip of foil around
the large end of the ham. Secure to the body of the
ham with wooden toothpicks. Fold 3 cm over cut
surface. For shank ham halves, shield shank bone
by cupping it with foil. One third of the way through
cooking, remove ham from oven and cut off skin. Turn
fat side up and reshield edges. If desired, glaze last
10 to 20 minutes of cooking. Loosely cover baking
dish with wax paper or paper towel to prevent splatter.
If a large amount of juice accumulates in the bottom
of the dish, drain occasionally. If desired, reserve for
making gravy. Multiply the weight of the roast by the
minimum recommended times per 500 g. Programme
Micro Power and Time.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded around the bones. Foil should extend about
5 cm down from bones. The shank and thin ends of
boneless roasts should also be shielded. Make sure
foil does not touch the sides of the oven, as arcing
may occur. Canned hams should be shielded on the
top cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. After heating,
check temperature using a meat thermometer. The
thermometer should not touch bone or fat. If it does,
the reading could be inaccurate. Lower temperatures
are found in the centre of the roast and in the
muscle close to a large bone, such as a pork loin
centre rib roast. If the temperatures are low, return
meat to the oven and cook a few more minutes at
the recommended power level. DO NOT USE A
CONVENTIONAL MEAT THERMOMETER IN THE
MICROWAVE OVEN. Let stand, covered with foil,
10 to 15 minutes. During standing time the internal
temperature equalises and the temperature rises 5°C
to 10°C.
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use
etc. per 500 g of meat. Use an oven cooking bag or
covered casserole when cooking less-tender cuts
of meat. Select a covered casserole deep enough
so that the meat does not touch the lid. If an oven
cooking bag is used, prepare the bag according to
package directions. Do not use wire or metal twist-
1
⁄2 to 2 cups of soup, broth,
ties. Use the nylon tie provided, otherwise, use a
piece of cotton string or a strip cut from the open end
of the bag. Make six 2 cm slits in top of bag to allow
steam to escape. Multiply the weight of the roast by
the minimum recommended minutes per 500 g as
suggested in the chart below. Programme Power and
Time. Turn meat over halfway through cooking. Meat
should be tender when cooked.
Meat Chart for Microwave Cooking
MEAT POWER
Beef
Roasts Medium
Pot Roast
Pork
Leg of Pork
Loin of Pork
Pork Chops
Lamb
Medium
Well
Medium
Medium
Medium
Medium
Medium
Medium
Medium
APPROX. COOKING TIME
(minutes per 500 g)
12 to 14
20 to 30
15 to 18
15 to 18
12 to 14
15 to 18
8 to 10
– 27 –
Page 30
Main Fare Meats
(continued)
C
HILLI BEEF
Serves: 4
Ingredients:
500 g minced beef
1 onion, diced
1 clove garlic, crushed
35 g Pkt chilli seasoning mix
410 g can tomato puree
420 g can kidney beans, drained
Method:
Place all ingredients in a 2-litre casserole dish. Mix 1.
well. Cook on High for 20-25 minutes. Stir halfway
through cooking.
Serve in taco shells or in tortillas with salad and 2.
cheese.
C
HINESE BEEF AND VEGETABLES
Serves: 4
Ingredients:
400 g rump steak, sliced
1 teaspoon chopped ginger
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons Hoi Sin sauce
1
⁄4 cup beef stock
2 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole 1.
dish. Cook on High for 1 minute.
In a 1 cup jug combine sauces with stock. Add to 2.
meat mixture. Cook on High for 1-2 minutes.
Add vegetables and cook on High for 4-5 minutes, 3.
stirring halfway through cooking.
Let stand for 5 minutes before serving with rice or 4.
noodles.
B
EEF STROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
500 g rump steak sliced into ribbons
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1
⁄3 cup sour cream
200 g sliced mushrooms
Method:
Place all ingredients (except sour cream and 1.
mushrooms) in 3-litre casserole dish. Stir until
combined.
Cook on Medium for 10 to 12 minutes, stirring once 2.
during cooking. Add sour cream and mushrooms.
Stir and cook on Medium for 4 to 5 minutes.3.
S
PAGHETTI MEAT SAUCE
Serves: 4
Ingredients:
500 g minced beef
1 onion, diced
1 clove garlic, crushed
420 g can tomatoes
1
⁄2 cup tomato paste
2 tablespoons chopped basil
Method:
Combine all ingredients in a 3-litre casserole dish. 1.
Cook on High for 7-8 minutes, stir.
Cook on Medium for 16-18 minutes. Stirring 2.
halfway through cooking.
Serve over hot spaghetti.3.
F
RENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
1 onion, diced
1 teaspoon mixed dried herbs
200 g diced potatoes
500 g chuck steak, cubed
20 g french onion soup mix
1
⁄3 cup tomato puree
2 cups beef stock
Method:
Place onion and herbs in a 3-litre casserole dish. 1.
Cook on High for 1-2 minutes.
Add remaining ingredients, stir until combined. 2.
Cover and cook on High for 10 minutes.
Stir and cook on Medium for 20-25 minutes, 3.
stirring once during cooking.
Let stand 5 minutes before serving.4.
B
ARBECUED MARINATED SPARE RIBS
Serves: 4
Ingredients:
1 kg pork spare ribs
3
⁄4 cup fruit chutney
3
⁄4 cup tomato sauce
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and 1.
marinate for several hours or overnight.
Cook ribs on Medium for 28 to 32 minutes, turning 2.
once through cooking.
– 28 –
Page 31
Main Fare Meats
(continued)
M
USSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄3 cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Low for 40 minutes. Stir once during cooking
serve with jasmine rice.
L
AMB PILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean lamb, diced
400 g can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150 g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on High for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on Medium for 10 minutes. Stir. Cook on Medium for a
further 10 minutes. Add the rice and chicken stock and
cook covered on Medium Low for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on High for 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.
L
AMB KORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
1
⁄3 cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock and stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
C
ORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7 kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on High for 10 minutes. Turn meat, cover and cook
on Low for 1
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on Low.
1
⁄4 to 11⁄2 hours. Stand corned silverside in
– 29 –
B
EEF BOURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon, diced
6 pickling, onions
2 teaspoons minced garlic
1
⁄4 cup red wine
410 ml tomato puree
1
⁄2 cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on Medium for 14 to 16 minutes.Stir and cook on Low
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
Page 32
Vegetable Varieties
Directions for Cooking Vegetables
F
RESH VEGETABLES BY MICRO POWER
Place vegetables in a casserole dish. Add 2 to 3
tablespoons of water per 500 g of vegetables. Add salt
to water or add after cooking. Do not place salt directly
on vegetables. Cover dish with glass lid or plastic
wrap.
Cook on High according to time recommended in
charts. Halfway through cooking, stir, turn vegetables
over or rearrange.
Vegetables that are to be cooked whole and unpeeled,
need to be pierced to allow steam to escape. Place
vegetables on a paper towel lined dinner plate. Allow
to stand, covered, according to the time indicated in
the charts.
F
ROZEN VEGETABLES BY MICRO POWER
Remove vegetables from package and place in an
appropriate sized container. Vegetables frozen in a
pouch should be placed on a dish and the top pierced.
Cook on High according to directions given in chart.
Vegetables should be cooked covered with a lid or
plastic wrap.
Halfway through cooking, stir, turn vegetables over or
rearrange. Stir after cooking. Allow to stand for 2 to 3
minutes before serving.
D
RIED BEANS OR PEAS BY MICRO POWER
Place hot tap water in 4-litre dish. Bring hot water to
the boil on High for 10 to 12 minutes. Add beans and 2
tablespoons oil to water. Cook according to directions
in chart. Stir. Allow to stand, covered, for 15 to 20
minutes.
Note: Beans such as red kidney beans and lima
beans should be soaked overnight before cooking.
250 g of dried beans equals about 3 cups cooked
beans. Use in place of canned beans.
Cooking Frozen Vegetables by Micro Power
VEGETABLE QUANTITY COOKING PROCEDURE
Beans 250
Broad Beans 250
Broccoli (spears) 250
Brussels Sprouts 250
Carrots (baby) 250
Caulifl ower 500
1
⁄2 cob)
Corn (
Corn (cobs)
Mixed Vegetables 250
Peas 250
Spinach 250
1
g
g
g
g
g
g
⁄2 cob (75 g)
g
250
g
g
g
Cook in covered 2-litre dish. 4 to 6
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 6 to 8
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 4 to 6
Cook in covered 2-litre dish. 4 to 6
APPROX.
COOKING TIME
(in minutes) on HIGH
3 to 4
5 to 7
Cooking Dried Beans and Peas by Micro Power
APPROX. TIME TO
ITEM CONTAINER
Lentils (250 g) 4-litre dish 2 litres 10 to 12 15 to 20
Soup Mix (250 g) 4-litre dish 2 litres 10 to 12 15 to 20
Split Peas or
Lentils (250 g)
Beans (250 g)
Soaked overnight
4-litre dish 2 litres 10 to 12 20 to 25
4-litre dish 2 litres 10 to 12 25 to 30
AMOUNT OF
HOT WATER
BOIL HOT WATER
on HIGH (in minutes)
COVERED
– 30 –
TO COOK BEANS
on MEDIUM
(in minutes)
COVERED
Page 33
Vegetable Varieties
(continued)
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on High power for best results. Weights given are trimmed weights.
APPROX.
COOKING
VEGETABLE QUANTITY COOKING PROCEDURE
(1 kg)
200
g
g
Covered dish with 1⁄4 cup water 3 to 5
1
Covered dish with
⁄4 cup water 4 to 5
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
g
g
g
Flowerets only, in covered dish with
1
Covered dish with
Shredded, with
1
⁄4 cup water in covered dish. 3 to 5
With
⁄4 cup water. 4 to 6
1
⁄4 cup water in covered dish. 6 to 8
1
⁄4 cup water. 5 to 7
g
g
Flowerets with
1
⁄4 cup water in covered dish. 4 to 6
With
1
⁄4 cup water in covered dish. 5 to 7
Asparagus 250
Beans (fi nely sliced) 250
Beets 4 whole
Broccoli 500
Brussels Sprouts 250
Cabbage 500
Carrots sliced fi nely
Caulifl ower 500
Celery 6 stalks (400 g)
cut in 1 cm
angled pieces
Corn 2 ears (500 g)
Brush with melted butter and cook in covered dish. 4 to 6
4 ears (1 kg)
1
Eggplant 1 (500 g) Dice with
⁄4 cup water in covered dish. 4 to 6
Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 3 to 4
1
Onions 3 (200 g) Cut in quarters with
Peas 250
g
Shell peas and place with
⁄4 cup water in covered dish. 5 to 7
1
⁄4 cup water in covered
dish.
1
Potatoes-Mashed
5 (500 g) Peeled and quartered with
-Jacket
Pumpkin 500
Prick skins. Place on paper towel, cook uncovered.
g
Peeled and cut into uniform pieces with
⁄4 cup water.
1
⁄4 cup water
in covered dish.
Spinach/Silver Beef 250
Sweet Potato 500
g
g
Remove stem, cut leaves into small pieces.
Cook with
1
⁄4 cup water in covered dish.
In serving size pieces with 2 tablespoons butter in
covered dish.
Turnips 500
g
Peeled and sliced fi nely with
1
⁄4 cup water in covered
dish.
Tomatoes 2 (300 g) Sliced and cooked covered with 1 tablespoon butter
in dish.
Zucchini 500
g
Cut in 2 cm pieces in covered dish. 5 to 7
TIME
(in minutes)
on HIGH
14 to 18
8 to 10
3 to 5
6 to 8
7 to 9
8 to 10
3 to 5
6 to 8
6 to 8
2 to 4
– 31 –
Page 34
Vegetable Varieties
(continued)
C
AULIFLOWER IN WHITE SAUCE
Serves: 4
Ingredients:
500 g caulifl ower fl owerets
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
1
⁄2 cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole 1.
dish. Cover and cook on High for 6-8 minutes.
Place butter in a 4 cup jug. Cook on High for 1-2 2.
minutes, stir in fl our and cook on High for 1 minute.
Add milk gradually, stirring well and cook on High
for 2-3 minutes. Stirring halfway through cooking.
Drain caulifl ower, pour over sauce and sprinkle 3.
with cheese. Cook on High for 1-2 minute.
H
ONEY GLAZED CARROTS
Serves: 4
Ingredients:
500 g carrots thinly sliced
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
Method:
Combine all ingredients in a 2-litre casserole dish. 1.
Cover and cook on High for 6-8 minutes, stirring
halfway through cooking.
O
RIENTAL VEGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
Place oil and vegetables in a 2-litre casserole dish. 1.
Stir well. Cook on High for 3 to 4 minutes, stirring
halfway through cooking.
Mix sauces together in 1-cup glass jug and cook 2.
on High for 1 minute. Pour over hot vegetables
and mix well.
P
OTAT O CASSEROLE
Serves: 4
Ingredients:
750 g peeled and sliced potatoes
1 cup sour cream
1
⁄4 cup milk
3 green onions sliced
2 bacon rashers, chopped
1
⁄2 cup grated cheese
Method:
Layer potatoes in a 2-litre casserole dish. Pour 1.
over combined sour cream and milk. Cook on High
for 15-18 minutes.
Top with spring onions, bacon and cheese. Cook 2.
on High for 5 minutes.
V
EGETABLE CURRY
Serves: 4
Ingredients:
1 onion sliced
2 tablespoons green curry paste
3 cups sliced vegetables
1 can (440 g) chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄2 cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole 1.
dish. Cook on High for 2 minutes.
Add remaining ingredients except nuts and stir. 2.
Cook on High for 4-5 minutes. Sprinkle with
chopped nuts and serve.
S
TUFFED TOMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄4 cup fresh breadcrumbs
1
⁄2 cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
1
⁄4 cup extra grated cheese
Method:
Cut tops off tomatoes. Scoop out pulp of tomato 1.
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
Spoon mixture back into tomato shells. Sprinkle 2.
tomatoes with extra cheese.
Place tomatoes in 2-litre casserole dish and cook 3.
on High for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on High for 6 to
8 minutes.
– 32 –
Page 35
Rice, Pasta and Cereal
Cooking Rice and Other Grains by Micro Power
Follow directions in chart for recommended dish
size, amounts of water and cooking time. Add grain
to water. Add salt and butter according to package
directions. Cook on High for time recommended in
ITEM CONTAINER
RICE
Quick Cook Brown (1 cup) 4-litre dish 2
Brown (1 cup) 4-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 3-litre dish 2 cups 13 to 15 5
Short Grain (1 cup) 3-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
Cooking Pasta by Micro Power
Follow directions in chart for recommended dish size,
amount of water and cooking time. Boil water, with
1 teaspoon salt and 1 tablespoon oil. Add pasta and
cook for time recommended in chart. Cook on High.
chart. Allow to stand, covered, before serving. For
special rice, substitute beef or chicken stock for water.
Add cooked onion, mushrooms or crumbled bacon
before serving.
APPROX. TIME
AMOUNT
OF
WATER
1
⁄3 cups 16 to 19 5
Test pasta for desired cooking before adding more
time. Slightly undercook pasta that will be heated
again in casserole. Stir and let stand, uncovered, 5
minutes.
TO COOK GRAIN
on HIGH
UNCOVERED
(in minutes)
STANDING
(in minutes)
TIME
APPROX. TIME
AMOUNT
ITEM CONTAINER
Dried Fettuccine (250 g) 4-litre dish 6 cups 14 to 16 5
Elbow Macaroni, shells,
etc. (250 g)
Fresh Spaghetti,
Fettuccine (375 g)
Dried Spaghetti (250 g) 4-litre dish 4 cups 14 to 16 5
Fresh Tortellini, Ravioli
(250 g)
Drain pasta after standing.
3-litre dish 4 cups 14 to 16 5
4-litre dish 6 cups 6 to 8 5
4-litre dish 4 cups 8 to 10 5
OF
BOILING WATER
TO COOK PASTA
on HIGH
UNCOVERED
(in minutes)
STANDING
(in minutes)
Cooking Hot Cereal by Micro Power
Combine 1⁄4 cup of quick cooking oats, pinch salt and 2⁄3 cup hot tap water in a breakfast bowl.
TIME
Cook on High for 2 to 3 minutes, stirring halfway
through cooking.
Let stand, 1 to 2 minutes, before serving. Top as
desired with sugar or spices.
– 33 –
Page 36
Rice, Pasta and Cereal
(continued)
B
ACON AND ONION TORTELLINI
Serves: 4
Ingredients:
600 g fresh tortellini
6 cups boiling water
1 onion, diced
1 clove garlic, crushed
3 rashers bacon, chopped
300 ml cream
1 tablespoon parmesan cheese
1 teaspoon chicken stock powder
2 tablespoons chopped parsley
ground black pepper
Parmesan cheese, extra
Method:
Place pasta and water in a 3-litre casserole dish. 1.
Cook on High for 8-10 minutes. Stand covered for
2 minutes. Drain.
Place onion, garlic and bacon in a 2-litre casserole 2.
dish and cook on High for 5 minutes. Add cream,
cheese, stock powder and parsley stir until
combined.
Add pasta and cook on High for 2 minutes. Serve 3.
sprinkled with pepper and extra parmesan cheese.
P
ESTO FETTUCCINE
Serves: 4
Ingredients:
250 g dried fettuccine
6 cups boiling water
2 cloves garlic, crushed
1 cup basil leaves
1 tablespoon pinenuts
1
⁄2 cup parmesan cheese
1 cup olive oil
Method:
Place pasta and water in a 3-litre casserole dish. 1.
Cook on High for 14-16 minutes. Allow to stand for
5 minutes then drain.
Place remaining ingredients except oil in a food 2.
processor. Slowly add oil in a fi ne stream while
processing.
Stir sauce through pasta and serve.3.
C
HICKEN RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus
2 tablespoons olive oil
1
⁄2 cups aborio rice
1
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
1
⁄4 cup grated fresh parmesan cheese
1
⁄4 cup cream
ground black pepper
extra coarsely grated parmesan cheese
Method:
Place asparagus in a 2-litre dish and cook on High 1.
for 1 minute. Set aside.
Place oil, rice and garlic in a 3-litre casserole 2.
dish, cover and cook 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 3.
for another 5 minutes. Add remaining ingredients
including asparagus and stir into risotto. Cook
covered on High for 2 minutes.
Stand for 5 minutes. Serve topped with pepper and 4.
extra parmesan cheese.
S
TIR FRIED RICE
Serves: 4
Ingredients:
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon ginger
1 small carrot, fi nely chopped
1 stick celery, sliced
1
⁄2 red capsicum, diced
6 to 8 medium mushrooms, sliced
2 eggs
4 green onions, chopped
black pepper
1 small can prawns (optional)
1-2 tablespoons soy sauce
2 cups cooked rice
Method:
Place oil, garlic and ginger in large shallow dish 1.
and cook on High for 1 to 2 minutes. Add carrot,
celery and capsicum. Cook a further 3 minutes on
High.
Break eggs into small dish, add pepper to taste, 2.
mix well and cook on Medium for 2 to 3 minutes.
Slice into thin strips.
Add eggs plus all remaining ingredients to 3.
vegetable mixture. Stir well and cook on High for 3
to 5 minutes to heat thoroughly. Serve.
– 34 –
Page 37
Desserts
B
UTTERSCOTCH PUDDING
Serves: 4 to 6
Ingredients:
400 g sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
1
⁄2cup milk
3
⁄4 cup self raising fl our, sifted
1 cup brown sugar
1
⁄2 cup hot tap water
Method:
Place condensed milk in 2-litre casserole dish. 1.
Cook on Medium for 6 to 7 minutes, stirring twice
during cooking.
Stir in butter, vanilla essence and milk. Stir until 2.
butter is melted. Cool slightly.
Add milk mixture to sifted fl our. Mix well. Pour 3.
mixture into 2-litre casserole dish.
Sprinkle top with brown sugar and gently pour hot 4.
tap water over mixture. Cook on High for 6 to 8
minutes.
A
PRICOT AND RASPBERRY CRISP
Serves: 4 to 6
Ingredients:
850 g can apricots, drained
400 g frozen raspberries
1 cup plain fl our
1
⁄2 cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of 2-litre 1.
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl.
Melt butter in 2-cup jug on High for 40 to 50 2.
seconds. Combine melted butter with dry
ingredients and mix well.
Crumble mixture over top of fruit. Cook on High for 3.
10 to 12 minutes.
P
EAR CUSTARD
Serves: 6
Ingredients:
825 g pear halves, drained
2 tablespoons plain fl our
1
⁄3 cup caster sugar
3 eggs
1 teaspoon vanilla essence
1 cup milk
1 teaspoon cinnamon
Method:
Grease 20 cm square pyrex dish. Place pear 1.
halves in dish. Set aside. Place fl our, sugar,
eggs and vanilla essence in bowl. Whisk until
combined.
Whisk in milk and pour mixture over pears. 2.
Sprinkle with cinnamon. Cover dish with plastic
wrap and cook on High power for 8 to 10 minutes.
C
HOCOLATE MOUSSE
Serves: 4
Ingredients:
125 g dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
Break chocolate into small pieces. Place in a 1.
microwave safe bowl and cook on Medium for 1
to 2 minutes.
Add brandy and egg yolks. Beat until smooth. 2.
Fold cream into chocolate mixture.
Beat egg whites until stiff peaks form. Gently fold 3.
into chocolate mixture and spoon into one large
or 4 individual serving dishes. Refrigerate until
set.
C
HOCOLATE BROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Set 1.
aside. Melt butter and chocolate in 2-litre dish on
High for 2 minutes.
Stir in sugar, vanilla essence, eggs and fl our. 2.
Spread into prepared dish.
Cook on Medium for 8 to 10 minutes. Refrigerate 3.
until cold. Cut into squares.
– 35 –
Page 38
Before Requesting Service
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
The oven lights dim. When cooking with a power other than HIGH power, the oven must cycle to
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
I accidentally ran my
microwave oven without
any food in it.
Some radio and TV interference might occur when you cook with the
microwave oven. This interference is similar to the interference caused by
small appliances such as mixers, vacuums, hair dryers, etc. It does not
indicate a problem with your oven.
obtain the lower power levels. The oven light will dim and clicking noises can
be heard when the oven cycles.
During cooking, steam and warm air are given off from the food. Most of the
steam and warm air are removed from the oven by the air which circulates
in the oven cavity. However, some steam will condense on cooler surfaces
such as the oven door. This is normal.
Running the oven empty for a short time will not damage the oven. However,
we do not recommend this.
PROBLEM
Oven will not turn on.
Oven will not start cooking.
When the oven is turning on,
there is noise coming from
Glass Tray.
POSSIBLE CAUSE
The oven is not plugged in
securely.
Circuit breaker or fuse is tripped or
blown.
There is a problem with the outlet. Plug another appliance into the
The door is not closed completely. Close the oven door securely.
Start Pad was not pressed after
programming.
Another program has already been
entered into the oven.
The program has not been entered
correctly.
Stop/Reset Pad has been pressed
accidentally.
The roller ring and oven bottom
are dirty.
Remove plug from outlet, wait 10
seconds and re-insert.
Reset circuit breaker or replace
fuse.
outlet to check if the outlet is
working.
Press Start Pad.
Press Stop/Reset Pad to cancel
the previous program and
program again.
Program again according to the
Operating Instructions.
Program oven again.
Clean these parts according
to care of your oven (See next
page).
REMEDY
The word “Child” appears in
the Display Window.
“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.
– 36 –
Page 39
Care of your Microwave Oven
Note: The oven should be cleaned regularly and any food deposits removed. Failure to maintain the oven
in a clean condition could lead to deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a harzardous situation.
BEFORE CLEANING:
Unplug at socket of the oven. If impossible,
leave oven door open to prevent oven from
accidentally turning on.
Inside of the oven:
Wipe with a damp cloth. Mild
detergent may be used if the
oven gets very dirty. The use of
harsh detergent or abrasives is
not recommended.
Glass Tray:
Remove and wash in warm
soapy water or in a dishwasher.
If grease accumulates, clean
with a nonabrasive nylon
mesh scouring pad and a nonabrasive cleanser.
AFTER CLEANING:
Be sure to replace the Roller Ring and Glass
Tray in the proper position and press
Stop/Reset Pad to clear the Display Window.
Outside oven surfaces
and back vents.
Clean with a damp cloth.
To prevent damage to the
operating parts inside the
oven, water should not
be allowed to seep into
ventilation openings.
Control Panel:
May be covered with •
removable protective fi lm
to prevent scratches during
shipping. Small bubbles may
appear under this fi lm. When
this happens, remove fi lm
carefully.
(Hint - apply masking or clear
tape to an exposed corner and
pull gently to remove.)
If it becomes wet, clean with •
a soft, dry cloth. Do not use
harsh detergents or abrasives
on the Control Panel.
Oven Door:
Wipe with a soft cloth when steam accumulates
inside or around the outside of the oven door.
This may occur when the microwave oven is
operated under high humidity conditions and in
no way indicates a malfunction of the unit or of
microwave leakage.
Roller Ring and oven cavity fl oor:
Wipe the bottom surface of the oven with mild
detergent water or window cleaner and dry.
Roller Ring may be washed in mild soapy
water or dishwasher. These areas should be
kept clean to avoid excessive noise.
Technical Specifi cations
Power Supply: 230 - 240 V, 50 Hz
Power Consumption: 5.5 A 1,270 W
Output*: 800 W
Outside Dimensions (W x H x D): 485 mm (W) x 287 mm (H) x 400 mm (D)
Oven Cavity Dimensions (W x H x D): 315 mm (W) x 227 mm (H) x 349 mm (D)
Overall Cavity Volume: 25 L
Glass Tray Diameter: Ø288 mm
Operating Frequency: 2,450 MHz
Uncrated Weight: Approx. 12.7
* IEC Test Procedure
Specifi cations subject to change without notice.
kg
– 37 –
Page 40
Panasonic Warranty (Australia)
– 38 –
Page 41
Panasonic Warranty (New Zealand)
We warrant that the Panasonic Microwave Oven which you have purchased is free from defects in material and
workmanship under normal home use and service.
Accordingly, we undertake to repair or at our option replace without cost to the purchaser either for material or
labour any part which within 1 YEAR from the date of purchase is found to be defective or in the case of the
Magnetron within 2 YEARS from date of purchase, provided that the product has been used in accordance with
the instruction booklet and has not been subjected to misuse, neglect or accident, or dismantled, repaired or
serviced by any other than a Panasonic NZ Dealer or authorised Panasonic NZ Service Centre.
Any claims for service should be made through the Panasonic NZ Dealer from whom the product was purchased.
Such Panasonic NZ Dealer undertakes to make any necessary adjustments or repairs under the terms of the
Warranty and to fi t any replacement parts supplied by the manufacturer in each case free of charge during
normal working hours or alternatively to arrange for such service to be provided by an authorised Panasonic NZ
Service Centre.
Note: Before reporting a fault please ensure that you read the item “Before Calling for Service”, in the
information section of your Panasonic Microwave Cookbook.
It is important to retain your receipt of purchase as this will be requested by the Serviceman as proof of purchase
date should service be required.
It is the responsibility of the purchaser to deliver or consign the product freight paid to the retailer from whom it
was purchased or the nearest authorised Panasonic NZ Service Centre enclosing proof of purchase date.
In the event of service being required please write a brief description of the fault and contact your nearest
Panasonic NZ Dealer, or authorised Service Centre.
Panasonic New Zealand Ltd.
Panasonic Service Department
18 Sir Woolf Fisher Drive,
Highbrook, Auckland (09) 272 0178
A00135501JP
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Page 42
Quick Guide to Operation
Feature How to Operate
(12 hour clock Max 12:59)
Set time of day.
To Set Clock
(
page 8)
(Hours) (10 Minutes) (1 Minute)Twice
To Set/Cancel Child
Safety Lock
page 8)
(
To Cook/Reheat/
Defrost by Micro
Power and Time
Setting
page 9)
(
To Use Turbo
Defrost Pad
page 12)
(
To Cook/Reheat
Food Using “Auto
Reheat/Cook”
Pads
page 14)
(
To set
Press 3 times. Display
To cancel
Press 3 times.
Select power. Select cooking time.
Enter weight.
or or
Set desired menu number. Set serving or weight.
Display
To Use as a Kitchen
Timer
page 17)
(
To Set Standing
Time
page 17)
(
To Set Delay Start
page 17)
(
Once Set time.
Set the desired
cooking programme.
(see Page 9)
Set time.Once
– 40 –
Set time.Once
Set the desired
cooking programme.
(see Page 9)
Page 43
Notes
– 41 –
Page 44
Notes
– 42 –
Page 45
Notes
– 43 –
Page 46
© Panasonic Home Appliances Microwave Oven (Shanghai) Co., Ltd. 2012
PN:
Printed in China
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