Please read carefully and keep for future reference
Page 2
Important Notice
The IEC
(60705) power output
(watts)
The heating
category for small
Microwave symbol
Thank you for purchasing a Panasonic Microwave Oven.
Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to
adjust cooking times accordingly. The symbol above, which is displayed on your
oven door, indicates the heating category for your oven when cooking or reheating
convenience foods.
Your oven is rated ‘E’, which is very efcient. It is therefore very important that you
refer carefully to the packet instructions on convenience foods.
Some packet instructions only display information for B or D rated ovens. We
therefore provide additional guidelines for reheating and cooking on page 42-53 of
this book.
Always check the progress of the food as it cooks or reheats by simply opening the
door. After checking the progress of the foods, press Start to continue the cooking
time.
packs of food
Failure to follow the instructions given in this Operating Instructions and Cookbook,
may affect the recipe result and in some instances may be dangerous.
( Customer Communications Centre 0344 844 3899
Selected Spares and Accessories:
Order direct on line at www.panasonic.co.uk or by telephoning the Customer
Communications Centre number above.
For Cookery Advice call: 01344 862108 (open Monday to Wednesday 9am - 12pm)
Alternatively visit our web site at www.theideaskitchen.co.uk
Or write to the address below:
Home Appliance Innovation Centre
Panasonic UK, a branch of Panasonic Marketing Europe GmbH,
Maxis 2
Western Road
Bracknell
Berkshire
2
RG12 1RT
UK
2
Page 3
Thank you for purchasing this Panasonic appliance.
�Important safety instructions. Before operating this oven,
please read these instructions carefully and keep for
future reference.
�This appliance can be used by children aged from
8 years and above and persons with reduced physical,
sensory and mental capabilities or lack of experience
and knowledge if they have been given supervision
or instruction by a person responsible for their safety
concerning the use of the appliance in a safe way and
understand the hazards involved. Children shall not play
with the appliance. Cleaning and user maintenance shall
not be made by children without supervision. Keep the
appliance and its cord out of reach of children less than
8 years.
�When this oven is installed, it should be easy to isolate
the appliance from the electricity supply by pulling out the
plug or operating a circuit breaker.
�If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualied
person in order to avoid a hazard.
�Warning! 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 service technician trained by
the manufacturer.
�Warning! Do not place this oven near an electric or gas
cooker range.
4
4
Page 5
Safety Instructions
�Liquids and other foods must not be heated in sealed
containers since they are liable to explode.
�Warning! Do not attempt to tamper with or make any
adjustments or repairs to the door, control panel housing,
safety interlock switches or any other part of the oven.
Do not remove the outer panel from the oven which gives
protection against exposure to microwave energy.
� Repairs should only be by a qualied service person.
� Warning! Only allow children to use the oven without
supervision when adequate instructions have been given
so that the child is able to use the oven in a safe way and
understands the hazards of improper use.
�ST45KW/ST46KB are intended for counter-top use only.
They are not intended for built-in use or for use inside a
cupboard.
�ST48KS is intended for counter-top use and built-in use.
It is not intended for use inside a cupboard. This oven
may be built into a wall cabinet by using the proper trim
kit, (NN-TK612GSQP) which may be purchased from a
local Panasonic dealer.
For Countertop use:
� Oven must be placed on a at, stable surface
85 cm / 33 ½" above oor level. For proper operation,
the oven must have sucient air ow. i.e. 5 cm /2" at one
side and the other side being open; 15 cm /6" clear over
the top; 10 cm /4" at the rear.
�When heating food in plastic or paper containers, check
the oven frequently as these types of containers ignite if
overheated.
5
5
Page 6
Safety Instructions
�If smoke is emitted or a re occurs in the oven, press
Stop/Cancel pad and leave the door closed in order to
stie any ames. Disconnect the power cord, or shut o
power at fuse or circuit breaker panel.
�This appliance is intended to be used in household
applications only.
�Microwave heating of beverages can result in delayed
eruptive boiling, therefore care must be taken when
handling the container.
�The contents of feeding bottles and baby food jars are to
be stirred or shaken. The temperature has to be checked
before consumption to avoid burns.
�Do not cook eggs in their shells and whole hard-boiled
eggs by microwave. Pressure may build up and the
eggs may explode, even after the microwave heating has
ended.
�Clean the inside of the oven, door seals and door seal
areas regularly. When food splatters or spilled liquids
adhere to the oven walls, door seals and door seal
areas wipe o with a damp cloth. Mild detergent may be
used if they get very dirty. The use of harsh detergent or
abrasive is not recommended. Do not use commercial
oven cleaners.
� Failure to maintain the oven in a clean condition could
lead to deterioration of surfaces that could aect the
life of the appliance and possibly result in a hazardous
situation.
�A steam cleaner is not to be used for cleaning the
appliance.
�Only use utensils that are suitable for use in microwave
6
ovens.
6
Page 7
Safety Instructions
�Do not use harsh, abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of the
glass.
�This appliance is not intended to be operated by means
of an external timer or separate remote-control system.
�In case of electronic failure, oven can only be turned o
at wall socket.
� Metal containers or dishes with metallic trim should not
be used during microwave cooking. Sparking will occur.
�This microwave oven is intended for heating food and
beverages only. Take care when heating foods low in
moisture, e.g. bread items, chocolate, biscuits and
pastries. These can easily burn, dry out or catch on re if
cooked too long. We do not recommend heating foods
low in moisture such as popcorn or poppadoms.
� Drying of food, newspapers or clothing and heating of
warming pads, slippers, sponges, damp cloths, wheat
bags, hot water bottles and similar may lead to risk of
injury, ignition or re.
� The oven lamp must be replaced by a service technician
trained by the manufacturer. Do no attempt to remove
the outer casing from the oven.
� Caution! In order to avoid a hazard due to inadvertent
resetting of the thermal cut-out, this appliance must
not be supplied through an external switching device,
such as a timer, or connected to a circuit that is regularly
switched on and o by the utility.
� Care should be taken not to displace the glass turntable
when removing containers from the appliance.
7
7
Page 8
Safety Instructions
Read carefully and keep for future
reference.
This appliance is supplied with a
moulded three pin mains plug for your
safety and convenience, which may be
marked, and rated, 13 amps.
A 13 amp fuse is tted according to the
type of mains plug tted.
Should the fuse need to be replaced,
please ensure that the replacement
fuse has the correct rating for the
type of mains plug tted and that it is
approved by ASTA or BSI to BSI362.
Check for the ASTA mark or the BSI
mark on the body of the fuse.
Warning!
If the fuse cover is detachable,
never use the plug with the
cover omitted. A replacement
fuse cover can be purchased
from your local Panasonic
Dealer.
How to replace the fuse
Open the fuse
compartment with
a screwdriver and
replace the fuse.
If a new plug is to be tted, please
observe the wiring code as shown
below. If in any doubt, please consult
a qualied electrician (For U.K. Models
only).
Warning!
This appliance must be
earthed.
Important!
The wires in this mains lead
are coloured in accordance
with the following code:
Green-and-yellow: Earth.
Blue: Neutral. Brown: Live.
As the colours of the wire in the
mains lead of this appliance may not
correspond with the coloured markings
identifying the terminals in your plug,
proceed as follows:
The wire which is coloured greenand-yellow must be connected to the
terminal in the plug which is marked
with the letter E or by the Earth symbol
or coloured green or green-and-
yellow.
The wire which is coloured blue must
be connected to the terminal in the
plug which is marked with the letter N
or coloured black.
If the tted moulded plug is
unsuitable for the socket outlet in
your home then the fuse should
be removed and the plug cut off
and disposed of safely and an
appropriate one tted. There is a
danger of severe electrical shock if
the cut off plug is inserted into any
13 amp socket.
8
The wire which is coloured brown
must be connected to the terminal in
the plug which is marked with the letter
L or coloured red.
When this oven is installed it should be
easy to isolate the appliance from the
electricity supply by pulling out the plug
or operating a circuit breaker.
8
Page 9
Safety Instructions
Voltage & Power
The voltage used must be
the same as specied on this
microwave oven. Using a higher
voltage than that which is
specied is dangerous and may
result in a re or other type of
accident causing damage.
Do not immerse cord, plug or oven in
water. Keep cord away from heated
surfaces. Do not let cord hang over the
Disposal of Old Equipment
Only for European Union
and countries with
recycling systems
This symbol on the products,
packaging, and/or accompanying
documents means that used electrical
and electronic products must not be
mixed with general household waste.
For proper treatment, recovery and
recycling of old products, please take
them to applicable collection points
in accordance with your national
legislation.
edge of table or work top. Do not plug
your oven in via an extension cable as
this can be dangerous. It is important
to plug the oven directly into a wall
socket.
The back of the appliance heats up
during use. Do not allow the cord
to be in contact with the back of the
appliance or cabinet surface.
By disposing of them correctly, you will
help to save valuable resources and
prevent any potential negative effects
on human health and the environment.
For more information about collection
and recycling, please contact your local
municipality.
Penalties may be applicable for
incorrect disposal of this waste, in
accordance with national legislation.
9
9
Page 10
Before Using Your Oven
Examine Your Oven
1. Unpack oven, remove all packing
material, and examine the oven for
any damage such as dents, broken
door latches or cracks in the door.
Notify dealer immediately if unit is
damaged. Do not install if unit is
damaged.
Guarantee
2. Your receipt is your guarantee,
please keep safely.
Placement of Your Oven
ST45KW/ST46KB are intended for
counter-top use only. They are not
intended for built-in use or for use
inside a cupboard.
ST48KS is intended for counter-top
use and built-in use. It is not intended
for use inside a cupboard. Refer to
building in your oven on page 82.
15 cm
5 cm
1. Oven must be placed on a at,
stable surface 85 cm / 33 ½ " above
oor level. For proper operation, the
oven must have sufcient air ow.
i.e. 5 cm /2 " at one side and the
other side being open; 15 cm /6 "
clear over the top; 10 cm /4 " at the
rear.
10
Open
10 cm
Cord
3. If the supply cord of this appliance
is damaged, it must be replaced
by the manufacturer or it’s service
agent or a similarly qualied person
in order to avoid a hazard.
Note
The appliance should be
inspected for damage to the
door seals and door seal areas.
If these areas are damaged
the appliance should not be
operated until it has been
repaired by a service technician
trained by the manufacturer.
2. Do not place the microwave oven
on a shelf directly above a gas or
electric hob. This may be a safety
hazard and the oven may be
damaged.
3. Do not block the air vents on the
sides and back of the oven. If
these openings are blocked during
operation the oven may overheat.
In this case the oven is protected
by a thermal safety device and
resumes operation only after
cooling down. The oven will remain
inoperable with a blank display until
it has cooled.
4. This appliance is intended to be
used in household applications
only.
10
Page 11
Care & Cleaning of Your Oven
Important
It is essential for the safe
operation of the oven that it is
kept clean, and wiped out after
each use. Failure to maintain
the oven in a clean condition
could lead to deterioration of
a surface that could adversely
affect the life of the appliance
and possibly result in a
hazardous situation.
1. Switch the oven off before cleaning and unplug at socket if
possible.
2. Keep the inside of the oven, door seals and door seal areas clean.
When food splatters or spilled
liquids adhere to oven walls, door
seals and door seal areas wipe off
with a damp cloth. Mild detergent
may be used if they get very dirty.
The use of harsh detergent or
abrasives is not recommended.
Take care when cleaning around
the waveguide cover.
3. Your oven cavity is constructed of
zinc coated steel, painted with an
extremely durable coating. After
use, the oven interior should be
wiped out to remove any remaining
water in order to reduce the risk of
corrosion to the cavity and door.
The cavity and door can be
damaged by abrasive cleaners
and sharp objects so care must
be taken to avoid damage caused
in this way. If the cavity or door
become damaged the lining may
begin to corrode. Providing the
above precautions are taken
regarding the cleaning and care of
your oven the life of the cavity and
door may be extended.
4. The outside oven surface should
be cleaned with a damp cloth. To
prevent damage to the operating
parts inside the oven, water should
not be allowed to seep into the
ventilation openings.
5. If the control panel becomes dirty,
clean with a soft, dry cloth. Do not
use harsh detergents or abrasives
on control panel. When cleaning
the control panel, leave the oven
door open to prevent the oven
from accidentally turning on. After
cleaning press Stop/Cancelpad to
clear display window.
6. Do not use harsh abrasive cleaners
or sharp metal scrapers to clean
the oven door glass since they
can scratch the surface, which may
result in shattering of the glass.
7. Keep air vents clear at all times.
Check that no dust or other material
is blocking any of the air vents on
the top, bottom or rear of the oven.
If air vents become blocked this
could cause overheating which
would affect the operation of the
oven and possibly result in a
hazardous situation.
8. If steam accumulates inside or
around the outside of the oven
door, wipe with a soft cloth. This
may occur when the microwave
oven is operated under high
humidity conditions and in no way
indicates a malfunction of the unit
or microwave leakage.
9. It is occasionally necessary to
remove the glass turntable for
cleaning. Wash the glass turntable
in warm soapy water.
11
11
Page 12
Care & Cleaning of Your Oven
10. The roller ring and oven cavity
oor should be cleaned regularly to
avoid excessive noise. Simply wipe
the bottom surface of the oven with
mild detergent and hot water then
dry with a clean cloth. The roller
ring may be washed in mild soapy
water.
After removing the roller ring from
cavity oor for cleaning, be sure to
replace it in the proper position.
Maintenance of Your Oven
Service
1. When your oven requires
a service call your local Panasonic engineer (Customer
Communications Centre on
0344 844 3899 can recommend an
engineer).
Door Seals
2. Do not attempt to tamper with or
make any adjustments or repairs to
door, control panel housing, safety
interlock switches or any other part
of the oven. Do not remove outer
panel from oven. The door seals
and door seal areas should always
be kept clean – use a damp cloth.
11. A steam cleaner is not to be used
for cleaning.
12. Users are advised to avoid any downward pressure on the
microwave door when in the open
position. There is a safety risk that
the oven will tilt forward.
Warning!
The appliance should be inspected
for damage to the door seals and
door seal areas. If these areas are
damaged the appliance should
not be operated until it has been
repaired by a service technician
trained by the manufacturer.
It is hazardous for anyone other
than a competent person to carry
out any service or repair operation
which involves the removal of
a cover which gives protection
against exposure to microwave
energy.
Oven Light
3. The oven lamp must be replaced
by a service technician trained
by Panasonic. Do not attempt to
remove the outer casing from the
oven.
12
Selected Spares and
Accessories
4. These may be ordered direct; on
line at www.panasonic.co.uk
or by telephoning the Customer
Communications Centre on
0344 844 3899. Most major credit
and debit cards accepted. Ensure
you quote the correct model
number.
12
Page 13
Parts of Your Oven
1. Do not operate the oven without
the roller ring and glass turntable in
place.
2. Only use the glass turntable
specically designed for this oven.
Do not substitute with any other
glass turntable.
3. If glass turntable is hot, allow to
cool before cleaning or placing in
water.
4. Do not cook directly on glass
turntable. Always place food in
a microwave safe dish. The only
exception to this is when cooking
jacket potatoes or auto program
jacket potatoes.
5. If food or utensils on the glass
turntable touch the oven walls this
will cause the turntable to stop
moving. It will then automatically
rotate in the opposite direction.
This is normal. Open oven door,
reposition the food and restart.
6. The glass turntable can rotate in
either direction. The maximum
weight that can be placed on the
turntable is 3 kg (6 lb 10 oz, this
includes total weight of food and
dish).
7. While cooking by microwave the
turntable may vibrate. This will not
affect cooking performance.
8. Arcing may occur if the incorrect
weight of food is used or a
metal container has been used
accidentally. If this occurs, stop the
machine immediately.
13
13
Page 14
Parts of Your Oven
1 Door release button
Push 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 button is
pressed.
2 Oven window
3 Door safety lock system
4 Oven air vent
5 Waveguide cover
(do not remove)
6 External oven air vents
7 Control panel
8 Power supply cord
9 Plug
10 Identication label
6
2
11 Glass turntable
If food or utensil on the glass turntable
touches oven walls, causing the glass
turntable to stop moving, the glass
turntable will automatically rotate in the
opposite direction. This is normal.
12 Roller ring
(i). The roller ring and oven oor should
be cleaned frequently to prevent
excessive noise.
(ii). The roller ring must always be used
together with the glass turntable for
cooking.
13 Menu label
14 Warning label
15 Oven light
13
11
44
14
15
6
7
8
14
12
3
Note
The illustration is for reference only.
14
9
1
3
5
10
Page 15
Important User Instructions
Safety
If smoke is emitted or a re occurs in
the oven, press Stop/Cancel and leave
the door closed in order to stie any
ames. Disconnect the power cord, or
shut off power at the fuse or the circuit
breaker panel.
Short Cooking Times
As microwave cooking times are much
shorter than other cooking methods it
is essential that recommended cooking
times are not exceeded without rst
checking the food.
Cooking times given in the cookbook
are approximate. Factors that
may affect cooking times are:
preferred degree of cooking, starting
temperature, altitude, volume, size and
shape of foods and utensils used. As
you become familiar with the oven, you
will be able to adjust these factors.
It is better to undercook rather than
overcook foods. If food is undercooked,
it can always be returned to the
oven for further cooking. If food is
overcooked, nothing can be done.
Always start with minimum cooking
times.
Important
If the recommended cooking
times are exceeded the food
will be spoiled and in extreme
circumstances could catch
re and possibly damage the
interior of the oven.
Never operate the oven
without food inside.
Small Quantities of Food
Take care when heating small
quantities of food as these can easily
burn, dry out or catch re if cooked too
long. Always set short cooking times
and check the food frequently.
Foods Low in Moisture
Take care when heating foods low in
moisture, e.g. bread items, chocolate,
popcorn, biscuits and pastries. These
can easily burn, dry out or catch on re
if cooked too long.
We do not recommend heating foods
low in moisture such as popcorn or
poppadoms. The oven has been
developed for food use. The microwave
oven is intended for heating food
and beverages only. Drying of food,
newspapers or clothing and heating
of warming pads, slippers, sponges,
damp cloth, wheat bags, hot water
bottles and similar may lead to risk of
injury, ignition or re.
Christmas Pudding
Christmas puddings and other foods
high in fats or sugar, eg. jam, mince
pies, must not be over heated. These
foods must never be left unattended
as with over cooking these foods can
ignite.
Boiled Eggs
Eggs in their shell and whole hard
boiled eggs should not be heated
in microwave ovens since they may
explode even after microwave heating
has ended.
Foods with Skins
Potatoes, apples, egg yolk, whole
vegetables and sausages are
examples of food with non porous
skins. These must be pierced using a
fork before cooking to prevent bursting.
15
15
Page 16
Important User Instructions
Warning!
Liquids and other foods must not
be heated in sealed containers
since they are liable to explode.
Liquids
When heating liquids, e.g. soup,
sauces and beverages in your
microwave oven, overheating the liquid
beyond boiling point can occur without
evidence of bubbling.
This could result in a sudden boil
over of the hot liquid. To prevent this
possibility the following steps should
be taken:
a) Avoid using straight-sided
containers with narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the
container in the oven and again
halfway through the heating time.
d) After heating, allow to stand in the
oven for a short time, stirring
again before carefully removing the
container.
e) Microwave heating of beverages
can result in delayed eruptive
boiling, therefore care should be
taken when handling the container.
Lids
Always remove the lids of jars and
containers and takeaway food
containers before you microwave them.
If you don’t then steam and pressure
might build up inside and cause an
explosion even after the microwave
cooking has stopped.
Deep Fat Frying
Do not attempt to deep fat fry in your
oven.
Meat Thermometer
Use a meat thermometer to check the
degree of cooking of joints and poultry
only when meat has been removed
16
from the microwave. If undercooked,
return to the oven and cook for a few
more minutes at the recommended
power level. Do not leave a
conventional meat thermometer in the
oven when microwaving.
Paper, Plastic
When heating food in plastic or paper
containers keep an eye on the oven
due to the possibility of ignition. Do
not use wire twist-ties with roasting
bags as arcing will occur. Do not use
recycled paper products, e.g. kitchen
roll unless they say they are specically
designed for use in a microwave oven.
These products contain impurities
which may cause sparks and/or res
when used.
Reheating
It is essential that reheated food is
served “piping hot”. Remove the
food from the oven and check that
it is “piping hot”, i.e. steam is being
emitted from all parts and any sauce
is bubbling (If you wish you may
choose to check the food has reached
75 ˚C with a food thermometer – but
remember do not use this thermometer
inside the microwave).
For foods that cannot be stirred,
e.g. lasagne, shepherds pie, the
centre should be cut with a knife to
test it is well heated through. Even if
a manufacturer’s packet instructions
have been followed always check the
food is piping hot before serving and if
in doubt return your food to the oven
for further heating.
Standing Time
Standing time refers to the period at
the end of cooking or reheating when
food is left before being eaten, i.e. it
is a rest time which allows the heat in
the food to continue to conduct to the
centre, thus eliminating cold spots.
16
Page 17
Important User Instructions
Keeping Your Oven Clean
It is essential for the safe operation of
the oven that it is wiped out regularly.
Use warm soapy water, squeeze the
cloth out well and use to remove any
grease or food from the interior. Pay
particular attention to the door seal
area and also the areas around the
microwave feed guide situated on
the right hand side of the cavity wall.
The oven should be unplugged when
cleaning.
Utensils/ Containers
Before use check that utensils/
containers are suitable for use in
microwave ovens. See pages 22-23.
Babies Bottles and Food Jars
When reheating babies bottles always
remove top and teat. Liquid at the
top of the bottle will be much hotter
than that at the bottom and must be
shaken thoroughly before checking
the temperature. The lid must also be
removed from babies food jars, the
contents must also be stirred or shaken
before the temperature is checked.
This should be carried out before
consumption to avoid burns. See
page 43.
Arcing
Arcing may occur if a metal container
has been used accidentally or if the
incorrect weight of food is used or the
wire rack has been damaged. Arcing is
when blue ashes of light are seen in
the microwave oven. If this occurs, stop
the machine immediately. If the oven
is left unattended and this continues it
can damage the machine.
Maximum weight on Turntable
The maximum weight that can be
placed on the turntable is 3 kg (6 lb
10 oz) (this includes total weight of
food and dish).
Storage of Accessories
Do not store any objects other than
oven accessories inside the oven in
case it is accidentally turned on.
Warning!
Do not operate the oven
empty. The appliance must
not be operated without
food in the oven. Operation
when empty will damage the
appliance.
17
17
Page 18
Magnetron
Oven Cavity
Turntable
e
Microwaving Principles
Microwaves are present in the
atmosphere all the time, both naturally
and from manmade sources. Manmade
sources include radar, radio, television,
telecommunication links and mobile
phones.
Waveguid
In a microwave oven, electricity is
converted into microwaves by the
magnetron.
Reection
The microwaves bounce off the metal
walls and the metal door screen.
Microwaves cannot pass
through metal and there fore
metal cooking uten sils can
never be used in a microwave,
for cooking on microwave only.
How Microwaves cook food
The microwaves cause the water
molecules to vibrate which causes
friction, i.e. heat. This heat then cooks
the food. Microwaves are also attracted
to fat and sugar particles, and foods
high in these will cook more quickly.
Microwaves can only penetrate to a
depth of 1½ -2 inches (4-5 cm) and
as heat spreads through the food by
conduction, just as in a traditional
oven, the food cooks from the outside
inwards.
Foods Not Suitable for Cooking
by Microwave Only
Yorkshire Puddings and Soufes. This
is because these foods rely on dry
external heat to cook correctly, do not
attempt to cook by micro wave. Foods
that require deep fat frying cannot be
cooked either.
18
Transmission
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain
water to a more or lesser extent.
Note
The dish used to cook or
reheat the food will get warm
during cooking, as the heat
conducts from the food. Even in
microwaving, oven gloves are
required!
Standing Time
When a microwave oven is switched
off, the food will continue to cook by
conduction – Not by microwave energy, hence standing time is very
important in microwaving, particularly
for dense foods i.e. meat, cakes and
reheated meals (refer to page 20)
Boiled eggs
Do not boil eggs in your
microwave. Raw eggs boiled
in their shells can explode and
cause serious injury.
18
Page 19
Control Panel
Control Panel NN-ST45KW
NN-ST46KB/
NN-ST45KW/NN-ST48KS
2
4
5
6
7
8
11
12
14
* The design of your control panel may
vary from the panel displayed, but the
words on the pads will be the same.
Beep sound
When a pad is pressed
correctly a beep will be heard.
If a pad is pressed and no
beep is heard, the unit has
not or cannot accept the
instruction. At the end of any
complete program, the oven
will beep 5 times.
1 Display window
2 Microwave power levels pad
(page 25)
3 Time pads
4 Auto Sensor Reheat programs
pad (page 34-36)
5 Auto Weight Beverage programs
pad (page 39)
1
6 Chaos Defrost pad (page 32-33)
7 Auto Weight Junior Menu
12 Add Time pad (page 31)
13 Quick 30 pad (page 31)
14 Stop/Cancel pad:
Before Cooking:
8
One press clears your instructions
During Cooking:
One press temporarily stops the
9
11
cooking program. Another press
cancels all your instructions and
the time of day will appear in the
display.
15 Start pad
13
Press to start operating the oven.
If during cooking the door is
opened or Stop/Cancel pad is
15
pressed once, Start has to be
pressed again to continue cooking.
Note
This oven is equipped with an
energy saving function.
When in stand-by mode the
brightness of the display will be
reduced. The oven will enter
stand-by mode, when rst plugged
in and immediately after the last
operation has completed.
If an operation is set and Start
pad is not pressed, after
6 minutes the oven will
automatically cancel the
19
operation. The display will revert
back to clock mode.
19
Page 20
General Guidelines
Standing time
Dense foods e.g. meat, jacket potatoes
and cakes, require a standing time
(inside or outside of the oven) after
cook ing, to allow heat to nish
con ducting to cook the centre
completely.
Jacket Potato
Stand 5 minutes wrapped in
aluminium foil after cooking by
microwave only.
Fish
Stand 2-3 minutes.
Egg Dishes
Stand 1-2 minutes.
Precooked Convenience Food
Stand for 1-2 minutes.
Plated Meals
Stand for 2-3 minutes.
Vegetables
Boiled potatoes benet from standing
1-2 minutes, however most other
types of vegetables can be served
immediately.
If food is not cooked after standing
time, return to oven and cook for
additional time.
Defrosting
It is essential to allow standing time to
com plete the process. This can vary
from 5 minutes e.g. raspberries, to
up to 1 hour for a joint of meat. See
pages 26-27.
Moisture content
Many fresh foods
e.g. vegetables and fruit,
vary in their moisture
content throughout the
season, particularly jacket
potatoes. For this reason
cooking times may have to
be adjusted. Dry ingredients
e.g. rice, pasta, can dry out
during storage so cooking
times may differ.
Cling lm
Cling lm helps keep the
food moist and the trapped
steam assists in speeding
up cooking times. Pierce
before cooking to allow
excess steam to escape.
Always take care when
removing cling lm from
a dish as the build-up of
steam will be very hot.
Piercing
The skin or membrane
on some foods will cause
steam to build up during
cooking. These foods must
be pierced or a strip of skin
should be peeled off before
cooking to allow the steam
to es cape. Eggs, potatoes,
apples, sausages etc,
will all need to be pierced
before cooking. Do not
attempt to boil eggs in
their shells.
20
20
Page 21
General Guidelines
Dish size
Follow the dish sizes given
in the recipes, as these
affect the cook ing and
reheating times. A quan tity
of food spread in a bigger
dish cooks and reheats
more quickly.
Quantity
Small quantities cook faster
than large quantities, also
small meals will reheat
more quickly than large
portions.
Spacing
Foods cook more quickly
and evenly if spaced apart.
Never pile foods on top of
each other.
Shape
Even shapes cook evenly.
Food cooks better by
microwave when in a
round container rather than
square.
Density
Porous airy foods heat
more quickly than dense
heavy foods.
Covering
Cover foods with
microwave cling lm or a
self-tting lid. Cover sh,
vegetables, cas seroles,
soups. Do not cover cakes,
sauces, jacket potatoes,
pastry items.
Arranging
Individual foods e.g.
chicken portions or chops,
should be placed on a dish
so that the thicker parts are
to the outside.
21
Starting temperature
The colder the food, the
longer it takes to heat up.
Food from a fridge takes
longer to reheat than food
at room temperature. Food
temperature should be
between 5-8 ºC before
cooking.
Turning and stirring
Some foods require stirring
during cooking. Meat and
poultry should be turned
after half the cooking time.
Liquids
All liquids must be stirred
before, during and after
heating. Water espe cially
must be stirred before and
during heating, to avoid
eruption. Do not heat liquids
that have previously been
boiled. Do not overheat.
Checking food
It is essential that food
is checked during and
after a recommended
cooking time, even if an
auto program has been
used (just as you would
check food cooked in a
conven tional oven). Return
the food to the oven for
further cooking if necessary.
Cleaning
As microwaves work on
food particles, keep your
oven clean at all times.
Wipe with a soft damp
cloth, always wipe the oven
dry after cleaning. Avoid
any plastic parts, the roof of
the oven and door area.
21
Page 22
Containers to Use
Choosing the correct container is a
very important factor in deciding the
success or failure of your cooking.
Testing Dishes for Suitability
When unsure that a cooking
con tainer is suitable for use in your
microwave, check by the follow ing test:
1. Fill a microwave safe measur ing jug
with 300 ml (½ pt) cold water.
2. Place it on the turntable along side
the dish to be tested. If the dish
you are testing is a large dish, then
stand the measur ing jug on top of
the empty dish.
3. Heat on 1000 W for 1 minute.
Quick Check Guide to Cooking Utensils
Oven Glass
Everyday glass that is
heat resistant e.g. Pyrex®,
is ideal for Microwave
cooking.
Do not use delicate glass
or lead crystal which may
crack or arc.
China and Ceramic
Everyday glazed china,
porcelain or ceramic plates,
bowls, mugs and cups can
be used if they are heat
resis tant. Fine bone china
should only be used for
reheating for short periods.
Do not use dishes with a
metal rim or pattern. Do not
use jugs or mugs with glued
handles, since the glue can
melt.
22
Result
If the dish is suitable for micro waving, it
will remain cool, whilst the water in the
jug will begin to feel warm. If the testing
dish feels warm, do not use as it is
obvious ly absorbing microwave energy.
Note
This test does not apply to plastic
or metal based con tainers e.g.
Le Creuset
should not be used as they are
cast iron covered with enamel.
®
style dishes, which
Pottery, Earthenware,
Stoneware
If completely glazed, these
dishes are suitable. Do
not use if partially glazed
or unglazed, since they
are able to absorb water
which in turn absorbs
microwave energy, making
the container very hot and
slows down the cooking of
food.
Foil/metal containers
Never attempt to cook in
foil or metal con tai ners
on Microwave only as the
microwaves cannot pass
through and the food will
not heat evenly, it may also
damage your oven.
22
Page 23
Quick Check Guide to Cooking Utensils
Plastic
Many plastic containers are designed
for microwave use, but do not use for
cooking foods high in sugar or fat or for
foods that require long cooking times
e.g. brown rice. Only use Tupperware®
containers if they are designed for
microwave use. Do not use Melamine.
Never cook in margarine cartons or
yoghurt pots, as these will melt with the
heat from the food.
Paper
Plain white absorbent kitchen paper
(kitchen towel) can only be used for
microwave cooking e.g. covering blind
pastry cases and for cover ing bacon to
prevent splattering.
Only use for short cooking times.
Never re-use a piece of kitchen
towel. Always use a fresh piece of
paper for each dish.
Avoid kitchen paper containing
manmade bres.
If you are using branded re-cycled
paper towel, check rst that it is
recommended for microwave use. Do
not use waxed or plastic coated cups
or plates as the nish may melt.
Greaseproof paper can be used to
line the base of dishes and to cover
fatty foods e.g. bacon rashers, to stop
splattering. White paper plates can be
used for short re heating times, on
microwave only.
Wicker, Wood, Straw Baskets
Dishes will crack and could ignite.
Do not use wooden dishes in your
microwave.
Cling lm
Microwave cling lm can only be used
for covering food that is reheated by
microwave. It is also useful for covering
food to be cooked, but care should be
taken to avoid the lm being in direct
contact with the food eg. Do not line
dishes with cling lm.
Roasting Bags
Roasting bags are useful when slit up
one side to tent a joint, for roasting by
power and time. Do not use the metal
twists supplied, when using Microwave.
Aluminium Foil
Small amounts of smooth aluminium
foil can be used to shield joints of
meat during defrosting and cook ing by
Microwave, as the microwaves cannot
pass through the foil, this prevents the
parts shielded from overcook ing or
over de frost ing. Take care that the foil
does not touch the sides or roof of the
oven, as this may cause arcing and
damage your oven.
23
23
Page 24
Setting the Clock
When the oven is rst plugged in “88:88” appears in display window.
Press Timer/Clock
twice
A colon starts to blink.
Press Time pads
Enter time of day by pressing
Time pads. Use "10 min" pad to
set the hours, and "1 min" and
"10 sec" pads to set the minutes.
Press Timer/Clock
The colon stops
blinking. Time of day
is now locked into the
display.
Note
1. To reset time of day, repeat step 1 through to step 3, as above.
2. The clock will keep the time of day as long as the oven is plugged in and
electricity is supplied.
3. This is a 24 hour clock, i.e. 2 pm = 14:00 not 2:00.
Child Lock
Using this system will make the oven controls inoperable; however, the door
can be opened. Child lock can be set when the display shows a colon or the
time.
To set:
Press Start three times
The time of day will disappear.
Actual time will not be lost.
‘Key Icon’ is indicated in the
display.
Press Stop/Cancel three times
The time of day will reappear in the
display.
To cancel:
24
Note
To activate child lock, Start must be pressed 3 times within a 10 second
period.
24
Page 25
Microwave Cooking and Defrosting
The glass turntable must always be in position when using the oven.
Press
OnceHigh1000 W
Twice
3 times Defrost270 W
4 times Medium600 W
5 timesLow440 W
6 times Simmer300 W
7 timesWarm100 W
Select the desired
microwave power level
Power
Level
Medium
-High
Wattage
800 W
Set the cooking time
Maximum cooking time:
1000 W power:
up to 30 minutes,
other powers: up to
99 minutes 50 seconds.
Note
The oven will automatically work on 1000 W microwave power if a cooking
time is entered without the power level previously being selected.
Note
1. For manual defrosting times please refer to defrost chart on page 27.
2. For multi-stage cooking refer to page 30.
3. Standing time can be programmed after microwave power and time
setting. Refer to using the timer page 28.
4. You can increase the cooking time during cooking if required. Time can
be increased in 1 minute increments, up to 10 minutes. Press ‘Add time’
pad once, then press ‘1 min’ pad to a maximum of 10 minutes. After
selecting ‘Add Time’ function, time should be added within a 5 second
period. Cooking time can not be decreased during cooking.
5. Do not use metal containers on microwave mode.
Press Start
The cooking
program will
start and the
time in the
display will
count down.
25
25
Page 26
Defrosting Guidelines
For Best Results:
1. Place foods in a suitable container.
Meat joints and chickens should be
placed on an upturned saucer or on
a plastic rack if you have one.
2. Check food during defrosting, as
foods vary in their defrosting speed.
3. It is not necessary to cover the
food.
4. Always turn or stir the food
especially when the oven “beeps’’.
Shield if necessary (see point 6).
5. Minced meat, chops and other
small items should be broken up or
separated as soon as possible and
placed in a single layer.
6. Shielding prevents food cooking.
It is essential when defrosting
chickens and joints of meat. The
outside thaws out rst, so protect
wings/breast and fat with smooth
pieces of aluminium foil secured
with cocktail sticks.
Arrange food in a single layer.
Turn or break up food as soon as
possible.
7. Allow standing time so that the
centre of the food thaws out
(minimum of 1 hour for joints of
meat and whole chickens).
26
Shield chickens and joints of
meat.
26
Page 27
Defrosting Chart
The times given below are a guideline only. Always check the progress of the food
by opening the oven door and then re-starting. For larger quantities adjust times
accordingly. Food should not be covered during defrosting.
Food
Meat
Beef/Lamb/Pork
Joint 450
Minced Beef
450
Chops
450
Sausages
450
Bacon rashers
450
Stewing Steak
450
Whole Chicken
450
Chicken Portions
450
Fish
Whole 450
(1 lb)
Fillets/Steak
450
Prawns
450
General
Bread Sliced
400
Slice of bread
30
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(1 lb)
g
(14 oz)
g
(1 oz)
g
(1 lb)
g
Defrosting
Time per
450 g (1 lb)
10 - 15 mins
10 - 15 mins
10 - 15 mins
10 - 12 mins
8 - 10 mins
10 - 15 minsPlace in a suitable dish. Break up frequently. 15 mins
8 - 10 mins
10 - 15 mins
15 - 20 minsPlace in a suitable dish. Turn twice. Shield.15 mins
10 - 12 mins
10 - 12 mins
4 - 5 mins
30 secs - 1 min Place on the turntable on a plate.1-2 mins
Place in a suitable dish or on an upturned
saucer or use a rack. Turn 3-4 times. Shield.
Place in a suitable dish. Break up and turn
3-4 times.
Place in a suitable dish in a single layer. Turn
twice. Shield if necessary.
Place in a suitable dish in a single layer. Turn
twice. Shield if necessary.
Place in a suitable dish. Turn and separate
twice. Shield if necessary
Place in a suitable dish on an upturned
saucer or use a rack. Turn 3-4 times. Shield.
Place in a suitable dish in a single layer.
Turn twice. Shield if necessary.
Place in a suitable dish. Turn twice, separate
and shield if necessary.
Place in a suitable dish. Stir twice during
defrosting.
Place on a plate. Separate and rearrange
during defrosting.
Method
Standing
Time
60 mins
30 mins
15 mins
15 mins
10 mins
60 mins
15-30 mins
15 mins
10-15 mins
10 mins
Pastry
g
(1 lb)
450
Soft Fruit
g
(1 lb)
450
4 - 5 mins
12 - 14 mins
Place on a plate. Turn over halfway through
defrosting.
Place in a suitable dish. Stir twice during
defrosting.
27
10-15 mins
10 mins
27
Page 28
Using the Timer
The Timer can be used either before, during or after a cooking program. This
feature can be used to set a standing time after cooking or to delay the start
of your cooking.
1. To Set a Standing Time:
Set the desired
cooking program,
by selecting
power level and
time required.
Press
Timer/Clock
Set desired standing
time (max 9 hrs
59 mins. "10 min" for
hours, "1 min" and
"10 sec" for minutes).
An "H" will appear in
the display to denote
hours.
Press Start
Cooking
program will
commence
after which the
standing time
will count
down.
Note
1. 3 stage cooking can be programmed including standing time.
2. If the oven door is opened during the standing time or minute timer, the
time in the display window will continue to count down.
3. This feature may also be used as a minute timer. In this case press the
Timer/Clock, set time and press Start.
4. Standing time cannot be programmed after an auto program.
28
28
Page 29
Using the Timer
2. To Set a Delay Start:
Set the desired
cooking program,
by selecting
power level and
time required.
Press
Timer/Clock
Set desired delay time
(max 9 hrs 59 mins.
"10 min" for hours,
"1 min" and "10 sec"
for minutes). An "H" will
appear in the display to
denote hours.
Press Start
Cooking
program will
commence
after which the
delay time
will count down.
Note
1. 3 stage cooking can be programmed including delay Start cooking.
2. If the programmed delay time exceeds one hour, the time will count down
in units of minutes. If less than one hour, the time will count down in units
of seconds.
3. Delay Start cannot be programmed before an auto program.
29
29
Page 30
Multistage Cooking
2 or 3 stage cooking
Press Micro
Power pad
until the power
you require
appears in the
display.
Example: To cook on 300 W (Simmer) for 2 mintues and 270 W (Defrost) for
3 minutes.
Press Micro Power
pad 6 times to
select 300 W
(Simmer).
Example: To cook on 100 W (Warm) for 4 minutes and 600 W (Medium) for
5 minutes.
Press Micro
Power 7 times
to select 100 W
(Warm).
Set the
cooking
time.
Set the
cooking
time to
2 minutes.
Set the
cooking
time to
4 minutes.
Press Micro Power
pad until the
power you require
appears in the
display.
Press Micro
Power 3 times
to select 270 W
(Defrost).
Press Micro
Power 4 times
to select 600 W
(Medium).
Set the
cooking
time.
Set the
cooking
time to
3 minutes.
Set the
cooking
time to
5 minutes.
Press Start
The cooking
program will
start and the
time in the
display will
count down.
Press
Start
Press
Start
30
Note
1. For 3 stage cooking, enter another cooking program before pressing
Start.
2. During operation, pressing Stop/Cancel stops the operation. Pressing
Start will resume operation. A second press of Stop/Cancel will cancel the
selected program.
3. Whilst not operating, one press of Stop/Cancel cancels the selected
program.
4. Auto programs cannot be used with multi-stage cooking.
30
Page 31
Using the Quick 30 Function
This function allows you to quickly set cooking time in 30 second increments.
Press Quick 30 to set the desired
cooking time (up to 5 minutes).
Each press is 30 seconds. Time
appears in the display. Power level is
pre-set at 1000 W.
Press Start
The cooking will start and the time
in the display will count down. At
the end of cooking, ve beeps will
sound.
Note
1. If desired, you can use other power levels. Select desired power level
before pressing Quick 30.
2. After setting the time by Quick 30, you can not use the time pads.
Using the Add Time Function
This function allows you to add cooking time at the end of previous cooking.
After cooking,
press Add
Time pad
Press time pads to add extra
cooking time. Maximum cooking
time: 1000 W power: up to
30 minutes, other powers: up to
99 minutes 50 seconds.
Note
1. This function is only available for Micro Power function and Standing
Time and it is not available for Auto programs.
2. The Add Time function will be cancelled if you do not perform any
operation for 1 minute after cooking.
3. The Add Time function can be used after multi-stage cooking.
4. The power level is the same as the last stage.
31
Press Start
Time will be
added. The time
in the display
window will count
down.
31
Page 32
Chaos Defrost
This feature allows you to defrost minced meat, chops, chicken portions, meat
joints and bread. Press Chaos defrost to select the correct defrost category
and then enter in the weight of the food in grams
Foods should be placed in a suitable dish, whole chickens and joints of meat should
be on an upturned saucer or on a microwave safe plate. Chops, chicken portions
and slices of bread should be placed in a single layer. It is not necessary to cover
the foods.
(see page 33).
The
chaos theory
quick and more even defrost. The chaos system uses a random sequence of pulsing
microwave energy which speeds up the defrosting process. During the program the
oven will beep to remind you to check the food.
stir the food frequently and shield if necessary. On hearing the rst beep you
should turn and shield (if possible).
or break it up.
1st Beep
Turn or Shield
principle is used in auto weight defrost programs to give you a
It is essential that you turn and
On the second beep you should turn the food
1st Beep
Turn or Shield
2nd Beep
Turn or break up
Note
1. Check foods during defrosting. Foods vary in their defrosting speed.
2. It is not necessary to cover the food.
3. Always turn or stir the food especially when the oven “beeps”. Shield if
necessary (see point 5).
4. Minced meat/chops/chicken portions should be broken up or separated
as soon as possible and placed in a single layer.
5. Shielding prevents food cooking. It is essential when defrosting chickens
and joints of meat. The outside thaws out rst, so protect wings/breast/
fat with smooth pieces of aluminium foil secured with cocktail sticks.
6. Allow standing time so that the centre of the food thaws out (minimum
1-2 hours for joints of meat and whole chickens).
32
32
Page 33
Chaos Defrost
With this feature you can defrost frozen food according to the weight.
Select the desired
Chaos Defrost program
Auto program number
appears in the display.
The microwave, auto and
defrost indicators light.
ProgramWeight RangeSuitable Foods
6. Bread
7. Meat Items
8. Meat Joints
6. Bread
This program is suitable for small items which are required for immediate
use, they may feel warm straight after defrosting. Loaves can also be
defrosted on this program but these will require standing time to allow the
centre to thaw out. Standing time can be shortened if slices are separated
and buns and loaves cut in half. Items should be turned at beeps. This program is not suitable for cream cakes or desserts e.g. cheesecake.
Standing time 5-30 minutes.
7. Meat Items (mince/chops/chicken portions)
Chops and chicken portions should be arranged in a single layer and
turned at beeps. It is necessary for mince to be broken up at beeps
and this is best carried out in a large shallow dish. Standing time 1530 minutes. Not suitable for sausages, these can be defrosted manually.
Please refer to Defrosting Chart on page 27.
8. Meat Joints (big joints/whole chickens)
Whole chickens and meat joints will require shielding at beeps especially
if it is a particularly fatty piece. This is to prevent food starting to cook on
the outside edges. Protect wings, breast and fat with smooth pieces of
aluminium foil secured with cocktail sticks.
Do not allow the foil to touch the walls of the oven. Standing time of at
least 1 hour should be allowed for joints after defrosting.
Enter the weight by
pressing the More/Less
Weight pads. The more pad
will start with the minimum
weight for each food.
100
200
400
g
- 800
g
- 1200
g
- 2000
g
g
g
Rolls, buns, slices of bread and loaves.
Chicken portions, chops, mince.
Whole chicken, meat joints.
Press Start
Remember to stir
or turn the food
during defrosting.
Note
1. The shape and size of the food will determine the maximum weight the
oven can accommodate.
2. Allow standing time to ensure the food is completely defrosted.
33
33
Page 34
Auto Sensor Reheat /Cook Programs
This feature allows you to cook or
reheat foods without entering the
weight. The built-in sensor measures
the humidity of the food and calculates
the recommended microwave power
level together with a suggested
cooking time.
How it works
Once the food has been selected and
the start pad pressed the food is heated
up. As food begins to get hot, steam
is emitted. When the food reaches
a certain temperature and begins to
cook, an even greater amount of steam
is released. The increase in steam
emission is detected by a humidity
sensor in the oven. This acts as a signal
Adjust to Taste
The Sensor programs cook foods for average tastes. You are
able to adjust the cooking programs to your own taste by
pressing the More/Less Weight pad.
before pressing Start.
for the oven to calculate how much
longer the food needs to cook. The
remaining cooking time will appear in
the display window after two beeps.
Whilst the Sensor program is still in the
display window the oven door should not be opened. Wait until the cooking
time appears in the window, and then
open the door if required, to stir or turn
the food.
Press more or less pad
Example:
Select desired program by pressing
the pad once, twice or three times.
Note
For best results the Sensor programs should only be used when the oven is
cold. It is recommended that the oven is allowed to cool between using the
sensor programs, if one or more programs are being used. If in a hurry, cook
the food manually i.e. select the correct power level and cooking time. It is not
34
recommended to keep using the Auto Programs consecutively.
Press Start. The food category will be
repeated in the display window until the
oven calculates the cooking time after
detecting a burst of steam. Do not
open the oven door until the remaining
cooking time appears in the display
window.
34
Page 35
Auto Sensor Reheat /Cook Programs
Note
1. For the Auto Sensor Programs it is not necessary to enter the weight of
the food. They must only be used for foods described.
2. Only cook foods within the weight ranges described (See table below).
3. Only use the accessories as indicated on pages 36-38.
4. It is essential when using the auto sensor programs to cover the food.
For auto sensor programs soup, fresh vegetables, frozen vegetables,
fresh sh, frozen sh cover with cling lm. Pierce the cling lm with
a sharp knife once in the centre and four times around the edge.
For programs chilled meal and frozen meal reheat in container as
purchased. Pierce covering lm. It transfering meals into a dish, cover
with pierced cling lm. For auto sensor programs rice and pasta cover
with a lid. The exceptions to this rule are jacket potatoes (see page 37).
5. For foods covered with cling lm, pierce the lm with a sharp knife,
once in the centre and four times around the edge. If the cling lm is not
pierced, steam can not escape and this could result in over cooking.
6. Always choose a container size that is suitable for the quantity of food,
ie. do not allow a large headspace or food may not be cooked correctly.
7. For best results ensure that the oven is cold before using any Sensor
program.
8. Most foods benet from a standing time, after cooking an Auto
Program, to allow heat to continue conducting to the centre.
9. To allow for some variations that occur in food, check that food is
thoroughly cooked and piping hot before serving.
ProgramMinimum WeightMaximum Weight
Soup
Chilled Meal
Frozen Meal
Fresh Vegetables
Frozen Vegetables
Jacket Potatoes
Boiled Potatoes
Fresh Fish
Frozen Fish
Meat Sauce
Casserole
Rice
Pasta
For reheating chilled and ambient soup. Place soup
into a suitable sized container. Foods should be
at refrigerator temperature approx +5 °C or room
temperature. Cover with cling lm. Pierce cling lm with
a sharp knife once in the centre and four times around
the edge. Press Sensor Reheat pad once then press
Start. Stir at beeps and at end of program and allow a
few minutes standing time.
To reheat a fresh pre-cooked meal or casserole.
All foods must be pre-cooked. Foods should be at
refrigerator temperature approx. + 5 °C. Reheat in
container as purchased. Pierce covering lm with a
sharp knife once in the centre and four times around
the edge. If transferring food to dish, cover with pierced
cling lm. Press Sensor Reheat pad twice then press
Start. Stir at beeps. Stir again at end of program and
allow a few minutes standing time. Large pieces of
meat/sh in a thin sauce may require longer cooking.
This program is not suitable for starchy food such as
rice, noodles or potatoes.
To reheat a frozen pre-cooked meal or casserole; All
foods must be pre-cooked and frozen (-18 °C); Reheat
in container as purchased. Pierce covering lm with a
sharp knife once in the centre and four times around
the edge. If transferring food to dish, cover with pierced
cling lm. Press Sensor Reheat pad 3 times then press
Start. Stir at beeps and cut the blocks into pieces.
Stir again at end of program and allow a few minutes
standing time. Check temperature and cook further
minutes if necessary before eating. This program is not
suitable for portionable frozen foods.
36
36
Page 37
Auto Sensor Cook Programs
ProgramWeightInstructions
12. Fresh
Vegetables
1 press
13. Frozen
Vegetables
2 presses
14. Jacket
Potatoes
1 Press
15. Boiled
Potatoes
2 Presses
16. Fresh
Fish
1 Press
200 g -
1000 g
200 g 1000 g
200 g 1500 g
200 g 1000 g
200 g -
800 g
To cook fresh vegetables. Place prepared
vegetables into a suitable sized container.
Sprinkle with 1 tbsp water per 100 g vegetables.
Cover with cling lm. Pierce cling lm with a
sharp knife once in the centre and four times
around the edge. Press auto sensor cook
Vegetables pad once. Press Start. For larger
weights stir at beeps. Drain after cooking and
season to taste.
To cook frozen vegetables. Place vegetables
into a suitable sized container. Sprinkle with
1-3 tbsp water. If cooking vegetables with high
water content, such as spinach or tomatoes, do
not add water. Cover with cling lm. Pierce cling
lm with a sharp knife once in the centre and four
times around the edge. Press auto sensor cook
Vegetables pad twice. Press Start. Stir at beeps.
Drain after cooking.
To cook jacket potatoes. Choose medium sized
potatoes 200-250 g (7-9 oz). Wash and dry and
prick with a fork several times. Arrange around
edge of turntable. Press auto sensor cook
Potatoes pad once, then press Start. Wrap in
aluminium foil and allow to stand for 5 minutes
after cooking.
Cut into even size pieces. Add 15ml (1 tbsp)
water per 100 g potatoes. Cover with cling lm.
Pierce cling lm with a sharp knife once in centre
and four times around edge. Press the sensor
cook potatoes pad twice. Press Start. Stir at
beeps.
To cook fresh llets or steaks of sh. Place in
a suitable sized container, add 2 tbsp (30 ml)
water. Cover with cling lm. Pierce cling lm with
a sharp knife once in the centre and four times
around the edge. Press auto sensor cook Fish/
Meat pad once. Press Start.
37
37
Page 38
Auto Sensor Cook Programs
ProgramWeightInstructions
17. Frozen
Fish
2 Presses
18. Meat
Sauce
3 Presses
19. Casserole
4 Presses
20. Rice
1 Press
21. Pasta
2 Presses
250 g -
800 g
450 g 2000 g
800 g 2000 g
100 g -
300 g
100 g -
450 g
To cook frozen llets or steaks of sh. Place in
a suitable sized container, add 1 tbsp (15 ml)
water. Cover with cling lm. Pierce cling lm with
a sharp knife once in the centre and four times
around the edge. Press auto sensor cook Fish/
Meat pad twice. Press Start.
To cook raw mince beef based sauce i.e.
Bolognese sauce and also very nely diced
chicken or pork llet to be cooked in a sauce.
Ensure a minimum quantity of 300 ml of liquid
or sauce. If using a cook-in sauce add equal
quantity of water to cook-in sauce. Cover with
a lid. Place on base of oven. Press auto sensor
cook Fish/Meat 3 times. Press Start. Stir at
beeps.
For cubed meat (e.g. braising steak, lamb, pork,
not chicken) and vegetables. Place in a suitable
sized casserole dish with stock. Use a minimum
of 400 ml of stock. If you use a cook-in sauce,
also add the same quantity of water. Cover with
lid. Press auto sensor cook Fish/Meat 4 times.
Press Start. Stir at beeps.
For cooking rice for savoury dishes not rice
puddings. (Thai, Basmati, Jasmine, Suriname,
Arborio or Mediterranean rice). Rinse the rice
thoroughly before cooking. Use a large bowl. Add
2 times boiling water to rice. Cover with a lid.
Press auto sensor cook Rice/ Pasta pad once.
Press Start. Allow to stand for 5 minutes after
cooking. Drain after cooking.
For cooking dried pasta. Use a large bowl. Add
1 tsp salt, 1 tbsp oil and boiling water. For 100 g 290 g pasta add 1 litre of boiling water. For 300 g
- 450 g pasta add 1½ litre of boiling water. Cover
with a lid. Press auto sensor cook Rice/ Pasta
pad twice. Press Start. Drain after cooking.
38
38
Page 39
Auto Weight Programs
With this feature food can be cooked or reheated according to the weight. The
weight has to be entered in grams.
Example
Enter the weight by
The microwave and auto
indicator lights, frozen indicator
also lights for frozen food auto
programs. The program number
appears in the display.
pressing the More/Less
Weight pads. The more
pad will start with the
minimum weight for each
food.
Notes
1. The Auto weight programs must be used for foods described.
2. Only cook foods within the weight ranges described pages 39-41.
3. Always weigh the food rather than relying on the package information.
4. Most foods benet from a standing time, after cooking with an Auto
program, to allow heat to continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is
thoroughly cooked and piping hot before serving.
Auto Weight Beverage Programs
ProgramWeightInstructions
4. Beverage
200 ml
400 ml
1 press
For reheating one beverage with a xed weight of
200 ml or two beverages of 200 ml each from room
temperature eg. coffee, tea or hot chocolate. Press
or
Beverage pad once, select 200 ml for 1 beverage or
400 ml for two beverages and press Start. Stir before
and after heating.
Press StartSelect desired category
5. Milk
2 presses
200 ml
or
600 ml
For reheating one mug of milk with a xed weight of
200 ml or one jug of milk with a xed weight of 600 ml
from fridge temperature. This program is suitable for full
fat, semi-skimmed and skimmed milk. The hot milk can
be used for making milky coffee or hot chocolate. Press
Beverage pad twice, select 200 ml for 1 mug or 600 ml
for one jug and press Start. Stir before and after heating
for one mug of milk. Stir at beeps during heating and
after heating for one jug of milk.
39
39
Page 40
Junior Menu
Auto Weight Junior Menu Programs
The fruit and vegetable purées are ideal rst foods for weaning babies.
Homemade purées taste like real food and cost less than jars or packets.
Extra portions can be frozen in ice cube trays, then defrosted and reheated.
ProgramWeightInstructions
9. Purée
Vegetables
100 g -
400 g
1 press
10. Purée
Fruits
100 g -
400 g
2 presses
This program is suitable for cooking parsnips, potatoes,
butternut squash, carrots, sweet potato and swede. The
cooked vegetables are then puréed and
suitable when weaning babies. Peel and chop the
vegetables into even sized pieces. Place in a Pyrex
dish. Add the following quantities of water:
100 g - 150 g vegetables 75 ml water.
155 g - 300 g vegetables 100 ml water.
305 g - 400 g vegetables 150 ml water.
Cover with lid. Press the Junior Menu pad once.
Enter the weight of the vegetables. Press Start.
Stir halfway during cooking. After cooking allow to
stand for 10 minutes. Purée the vegetables with the
cooking liquid using a blender. If necessary adjust the
consistency with a little water to thin or baby rice to
thicken. Check the temperature before feeding.
This program is suitable for cooking apples, pears,
peaches, papaya and mango. The cooked fruit is then
puréed and suitable when weaning babies. Peel
and chop the fruit into even sized pieces. Place in a
®
Pyrex
dish. Add the following quantities of water:
100 g -150 g fruit 75 ml water.
155 g - 300 g fruit 100 ml water.
305 g - 400 g fruit 150 ml water.
Cover with lid. Press the Junior Menu pad twice. Enter
the weight of the fruit. Press Start. Stir halfway during
cooking. After cooking allow to stand for 10 minutes.
Purée the fruit with the cooking liquid using a blender.
If necessary adjust the consistency with a little water to
thin or baby rice to thicken. Check the temperature
before feeding.
®
40
11. Porridge
3 presses
50 g200 g
This program is suitable for cooking porridge using plain
oats. Use back of pack instructions for quanitiy of oats
to milk. Use whole, semi skimmed or skimmed milk.
This program is not suitable for making porridge with
water only. Do not cover. Press the Junior Menu pad
3 times. Enter the weight of the oats only. Press Start.
Stir at beeps. Allow to stand for 2 minutes. Stir before
serving.
40
Page 41
Auto Weight Melt & Soften Programs
ProgramWeightInstructions
22. Cream
Cheese
50 g -
300 g
1 press
23. Chocolate
50 g -
300 g
2 presses
24. Butter
50 g -
300 g
3 presses
25. Ice Cream
300 g -
1100 g
4 presses
For softening cream cheese. Place in a Pyrex
Cover with cling lm. Pierce cling lm with a sharp
knife once in the centre and four times around the
edge. Press Melt & Soften pad once. Enter the weight,
then press Start. After softening beat with a wooden
spoon.
For melting milk or dark chocolate with cocoa solids
up to 50%. This program is not suitable for white
chocolate or chocolate with cocoa solids over 50%.
Place in a Pyrex
®
dish. Press Melt & Soften pad twice.
Enter the weight, then press Start. Stir halfway during
melting and again at end of melting.
For melting butter. Place in a Pyrex
cling lm. Pierce cling lm with a sharp knife once in
the centre and four times around the edge. Press Melt
& Soften pad 3 times. Enter the weight, then press
Start. Stir two thirds during melting and again at end of
melting.
For softening ice cream. Keep in container purchased
and remove lid. Press Melt & Soften pad 4 times.
Enter the weight, then press Start.
®
dish.
®
dish. Cover with
41
41
Page 42
Cooking and Reheating Guidelines
Most foods reheat very quickly in your
oven by 1000 W. Meals can be brought
back to serving temperature in just
minutes and will taste freshly cooked.
Always check food is piping hot and
return to oven if necessary.
As a general rule, always cover wet
foods, e.g. soups, casseroles and
plated meals.
Do not cover dry foods e.g. bread
rolls, mince pies, sausage rolls, jacket
potatoes, etc.
The charts on pages 44-53 show you
the best way to cook or reheat your
favourite foods. The best method
depends on the type of food you are
cooking or reheating.
Remember to stir or turn food wherever
possible during cooking or reheating.
This ensures even cooking or reheating
on the outside and in the centre.
When is food reheated?
Food that has been reheated or
cooked should be served “piping hot”
i.e. steam should be visibly emitted
from all parts. As long as good hygiene
practices have been followed during
the prepa ra tion and storage of the
food, then cooking or reheating
presents no safety risks.
Foods that cannot be stirred should
be cut with a knife to test that they are
adequately heated throughout. Even
if a manufac tur er’s instructions or
the times in the cookbook have been
followed, it is still important to check
the food is heated thoroughly. If in
doubt, always return to the oven for
further reheating.
If you cannot nd the equivalent food
in the chart then choose a similar type
and size listed and adjust the cooking
42
time if necessary.
Plated meals
Everyone’s appetite varies and reheat
times depend on meal contents. Dense
items e.g. mashed potato, should be
spread out well. If a lot of gravy is
added, extra time may be required.
Place denser items to the outside of
the plate.
An average plated meal will take
4-7 minutes on 1000 W to reheat. Do
not stack meals.
Canned foods
Remove foods from can and place in a
suitable dish before heating. Stir food
halfway though cooking and again at
the end of heating.
Soups
Place soup in a bowl and stir before
heating and at least once through
reheat time and again at the end.
Casseroles
Stir halfway through and again at the
end of heating.
Caution!
Mince pies
Remember even if the pastry is cold
to the touch, the lling will be piping
hot and will warm the pastry through.
Take care not to overheat otherwise
burning can occur due to the high fat
and sugar content of the lling. Check
the temperature of the lling before
consuming to avoid burning your
mouth.
Caution!
Christmas puddings and liquids
Take great care when reheating these
items. Do not leave unattended.
Do not add extra alcohol.
42
Page 43
Cooking and Reheating Guidelines
Caution!
Babies bottles
Milk or formula must be shaken
thoroughly before heating and again
at the end and tested carefully before
feeding a baby. For 7-8 oz of milk
from fridge temperature, remove top
and teat. Heat on 1000 W for 3050 seconds check carefully. For
3 oz of milk from fridge temperature,
remove top and teat. Heat on 1000 W
power for 10 or 20 seconds check
carefully.
Note
Liquid at the top of the bottle will be
much hotter than at the bottom. The
bottle must be shaken thoroughly and
tested before use.
We do not recommend that you
use your microwave to sterilise
babies’ bottles. If you have a special
microwave steriliser we urge extreme
caution, due to the low quantity of
water involved. It is vital to follow the
manufacturers instructions implicitly.
43
43
Page 44
Reheating Charts
The times given in the charts below are a guideline only, and will vary
depending on starting temperature, dish size etc.
Heating Category
Your oven is Heating Category E and this
is displayed on product. The information
on this label will assist you in using new
instructions on food packs to enable you
to program the best heating time in your
oven.
Microwave
symbol
(60705) power
output (watts)
The heating
category for small
packs of food
The IEC
Food
Babies bottles – caution
For 3 .oz of milk from fridge temperature, remove top and teat. Heat on 1000 W for 20-30 seconds.
Check carefully
For 7-8 .oz of milk from fridge temperature, remove top and teat. Heat on 1000 W for 30-
40 seconds. Check carefully
N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must
be shaken thoroughly before checking the temperature. When testing the temperature of the milk,
squirt a little onto your inner wrist. The milk droplets on your skin should feel warm, not hot.
Bread - precooked - fresh - N.B. Breads reheated by microwave will have a soft base.
Croissants
Canned pasta
Ravioli in sauce
Macaroni
Spaghetti in Tomato
Sauce
Canned puddings
Rice puddings
Custard
Weight/
Quantity
11000 W20-30 secsPlace on microwave safe plate
41000 W 30-50 secs
400
410
205
410
213
425
150
425
Power
Level
1000 W3 mins
g
1000 W
g
1000 W1 min 30 secs
g
1000 W
g
1000 W1 min 30 secs
g
1000 W3 mins
g
1000 W1 min
g
1000 W
g
Time to Select
(approx)
2 mins 30 secs -
3 mins
2 mins 30 secs -
3 mins
2 mins 30 secs -
3 mins
Instructions/Guidelines
on glass turntable. Do not
cover.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
44
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
44
Page 45
Reheating Charts
Food
Sponge Pudding
Canned soups
Condensed
Healthy option
Luxury/Vegetable/
Broth/Creamed
Canned Vegetables
Baked Beans
Baked Beans with
Sausages
Broad Beans
Butter Beans
Carrots, Sliced
Kidney Beans
Mushrooms
Peas, mushy
Peas, petit pois
Peas, garden
Peas, marrowfat
Weight/
Quantity
300
g
295
g
415
g
g
400
200
g
400
g
425
g
300
g
220
g
300
g
420
g
290
g
140
g
g
300
200
g
g
300
300
g
Power
Level
1000 W
1000 W4 mins
1000 W3 mins
1000 W3 mins
1000 W
1000 W
1000 W3 mins
1000 W
1000 W
1000 W2 mins
1000 W3 mins
1000 W
1000 W1 min
1000 W2 mins 30 secs
1000 W1 min 30 secs
1000 W2 mins
1000 W2 mins
Time to Select
(approx)
1min -
1 min 10 secs
1 min 30 secs -
2 mins
2 mins 30 secs -
3 mins
2 mins -
2 mins 30 secs
1 min 30 secs -
2 mins
1 min 30 secs -
2 mins
Instructions/Guidelines
Place in a heatproof bowl on
glass turntable.
Place in a heatproof bowl and
stir in one can of water. Cover
and place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof bowl and
cover. Place on glass turntable.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
45
45
Page 46
Reheating Charts
Food
Sweetcorn
Tomatoes
Chilled Soup
1 Portion250 ml1000 W2 mins 30 secsPlace in a heatproof bowl and
2 Portion500 ml1000 W5 mins
Plated Meal - room temperature
Small-child portion11000 W
Large-adult portion11000 W5 mins
Drinks
1 Mug Cold Milk235 ml1000 W1 min 30 secs
1 Jug Cold Milk
1 Mug Cold Coffee
/Tea
1 Mug Cold Milky
Coffee
Puddings and Desserts - where microwave only is involved transfer food from foil container to a
similar sized heatproof dish.
Chilled Custard
Chilled Rice
Pudding
Weight/
Quantity
200
325
400
568 ml
(1 pt)
235 ml1000 W1 min 40 secs
235 ml1000 W1 min 40 secs
500
150
Power
Level
1000 W
g
1000 W
g
1000 W3 mins
g
1000 W4 mins
1000 W4 mins
g
1000 W1 min 30 secs
g
Time to Select
(approx)
1 min -
1 min 30 secs
2 mins -
2 mins 30 secs
3 mins 30 secs -
4 mins
Instructions/Guidelines
Place in a heatproof bowl and
cover. Place on glass turntable.
Place in a heatproof bowl and
cover. Place on glass turntable
and stir halfway.
cover. Place on glass turntable
and stir halfway.
Place on a heatproof plate and
cover. Place on glass turntable
and stir halfway.
Place in a heatproof mug on
glass turntable. Stir halfway
and after reheating.
Place in a large jug on glass
turntable. Cover and stir
halfway.
Place on glass turntable. Stir
halfway.
46
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
46
Page 47
Reheating Charts
Food
Fruit Pie - Individualx11000 W20 secs
Mince Piesx21000 W30-40 secs
Sweet Pancakes x2
Spotted Dick/
Sponge puddings
Christmas pudding - Do not leave unattended as overheating can cause the food to ignite.
Small
Medium
Large
Ready Meal - chilled - Transfer food from foil container to a smaller sized heatproof dish.
Cottage/
Shepherds Pie
Fish/Veg Bake
Lasagne
Chilled Mashed
Potato
Ready meals - frozen - Transfer food from foil container to a smaller heatproof dish. Remove any
covering / lm lid.
Cauliower
Cheese
Cottage/Fish/
Shepherds Pie
Lasagne/
Cannelloni
Macaroni Cheese
Weight/
Quantity
120
120
100
454
906
450
450
400
425
350
450
400
400
Power
Level
1000 W40-50 secs
g
1000 W40-50 secs
g
1000 W30 secs
g
1000 W1 min 40 secs
g
1000 W3 mins 20 secs
g
1000 W8 mins
g
1000 W
g
1000 W
g
1000 W
g
1000 W
g
1000 W
g
1000 W10 mins
g
1000 W
g
Time to Select
(approx)
5 mins 30 secs -
6 mins
6 mins -
6 mins 30 secs
4 mins 30 secs -
5 mins
7 mins 30 secs -
8 mins 30 secs
9 mins 30 secs 10 mins 30 secs
7 mins -
7 mins 30 secs
Instructions/Guidelines
Place on micro-safe plate on
glass turntable.
Pierce lm lid and place on
glass turntable.
Place on glass turntable.
Pierce lid.
Pierce lid. Place on glass
turntable.
Pierce lid and place on glass
turntable. Stir halfway.
Pierce lid. Place on glass
turntable.
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
47
47
Page 48
Reheating Charts
Food
Pastry products - precooked - N.B. Pastries reheated by microwave will have a soft base.
Pasties/Slices
Meat Pies
Sausage/Cheese
and Onion rolls
Rashers - From Raw Caution: Hot Fat! Remove with care
Rashers
Beans and pulses - Should be pre-soaked in cold water overnight (boiling water split yellow peas)
except lentils which do not need to be pre-soaked. Place in a large 3 litre (6pt) bowl
Chick peas
Red Lentils
Marrowfat peas
Red Kidney
Beans
Split Yellow peas
Chicken from raw - Caution: Hot Fat! Remove with care.
Breast, boneless
and skinless
Weight/
Quantity
150-165
165
165
g
240
250
250
250
250
250
300
g
800
(3)
Power
Level
1000 W
g
1000 W
g
1000 W1 min
g
1000 W
(8)
1000 W
g
g
g
g
g
(2)
g
then
300 W
600 W10 mins
1000 W
then
300 W
1000 W
then
300 W
1000 W
then
300 W
600 W
600 W14 mins
Time to Select
(approx)
1 min 30 secs -
2 mins
1 min - 1 min
30 secs
4-6 mins or
40 secs per
rasher
10 mins then
40-42 mins
3 mins then
22-25 mins
15 mins then
40 mins
10 mins then
20 mins
6 mins 30 secs -
7 mins
Instructions/Guidelines
Place on heatproof plate on
glass turntable.
Place on micro-safe rack or
plate on glass turntable and
cover with kitchen towel to
minimise splatter.
Use 600 ml (1 pt) boiling water
in a large bowl. Cover and
place on glass turntable. Stir
after 1st stage.
Place in shallow dish. Cover,
and place on glass turntable.
48
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
48
Page 49
Cooking Charts
Food
Chicken - from raw caution : Hot Fat! Remove with care
Chicken Legs
Drumstick/Thighs
Eggs - Poached.
1 egg
2 eggs
4 eggs
Fish - Fresh from raw
Fillets
Steaks
Whole x1
Whole x2
Fish - Frozen from raw
Fillets
Boil in the Bag
Weight/
Quantity
1.0
500
100 ml
water
200 ml
water
400 ml
water
300
300
400
800
200
140
kg
Power
Level
600 W12 mins
600 W8-9 mins
g
1000 W
then
600 W
1000 W
then
600 W
1000 W
then
600 W
600 W
g
600 W5 mins
g
600 W
g
600 W7-8 mins
g
600 W9 mins 30 secs
g
600 W6 mins 30 secs
g
Time to Select
(approx)
30 secs - soft
40 secs -
1 min - soft
1 min 20 secs -
1 min 30 secs -
1 min 40 secs -
4 mins 30 secs
6 mins 30 secs
1 min
rmer
2 mins
rmer
3 mins
soft
rmer
4 mins -
6 mins -
Instructions/Guidelines
Place in shallow dish. Cover
and place on glass turntable.
§ Place water in a shallow
dish. Place on glass
turntable and heat for 1
cooking time.
§ Add egg (medium size).
§ Pierce yolk and white.
§ Cover.
§ Cook for 2nd cooking time.
Place in shallow dish. Add
30ml (2 tbsp) of liquid. Cover
and place on glass turntable.
Place in shallow dish. Add
30ml (2 tbsp) of liquid. Cover
and place on glass turntable.
Snip corner of the bag and
place bag sauce side down
in micro-safe dish on glass
turntable. Shake bag halfway.
st
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
49
49
Page 50
Cooking Charts
Food
Fruit - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on glass turntable.
Baked Apple cored
Apples - stewed
Apricots - stewed
Pears - stewed
Plums - Poached
Plums - stewed
Rhubarb - stewed
Pasta - NB: use a 3 litre (6 pt) bowl.
Fusilli/Macaroni/
Penne
Linguine/
Tagliatelle
Spaghetti
Weight/
Quantity
200
500
300
500
400
500
500
250
250
250
Power
Level
600 W
g
1000 W5-6 mins
g
600 W6 mins
g
1000 W5-6 mins
g
1000 W6-7 mins
g
1000 W5-6 mins
g
1000 W6 mins
g
1000 W12 mins
g
1000 W13 mins
g
1000 W11 mins
g
Time to Select
(approx)
3 mins -
3 mins 30 secs
Instructions/Guidelines
Place in shallow heatproof dish
on glass turntable.
Add 15 ml (1 tbsp) water.
Cover and place on glass
turntable.
Use 700 ml (1¼ pt) boiling
water. Add 15 ml (1 tbsp) oil.
Cover, place on glass turntable
and stir halfway.
Use 700 ml (1¼ pt) boiling
water. Add 15 ml (1 tbsp) oil.
Cover, place on glass turntable
and stir halfway.
Use 700 ml (1¼ pt) boiling
water. Add 15 ml (1 tbsp) oil.
Cover, place on glass turntable
and stir halfway.
50
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
50
Page 51
Cooking Charts
Food
Porridge - NB: use a large bowl.
1 serving
2 servings
4 servings
®
Quorn
Burgers
Rice - N.B - Use a 3 litre (6 pt) bowl.
Basmati
Basmati - Brown
Easy Cook long
Grain
Long Grain White
Weight/
Quantity
g
(1 oz)
25
Oats
140 ml
(¼) pt milk
50
g
(2 oz)
Oats
275 ml
(½ pt) milk
100
g
(4 oz)
Oats
500 ml
(1 pt) milk
g
(2)
160
250
g
250
g
250
g
g
250
Power
Level
1000 W2 mins
1000 W
1000 W
1000 W2 mins
1000 W10 mins
1000 W18-19 mins
1000 W15 mins
1000 W10-11 mins
Time to Select
(approx)
4 mins -
4 mins 30 secs
7 mins -
7 mins 30 secs
Instructions/Guidelines
Place bowl on glass turntable
and stir halfway.
Place on micro-safe plate on
glass turntable.
Use 550 ml (1 pt) boiling water.
Cover, place on glass turntable
and stir halfway.
Use 700 ml (1¼ pt) boiling
water. Cover, place on glass
turntable and stir halfway.
Use 550 ml (1 pt) boiling water.
Cover, place on glass turntable
and stir halfway.
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
51
51
Page 52
Cooking Charts
Food
FRESH VEGETABLES - Place in shallow dish (except jacket potatoes).
Asparagus
Baby Corn
Runner Beans
Beetroot
Broccoli
Brussel Sprouts
Butternut Squash
Cabbage - sliced
Carrots - sliced
Cauliower orets
Courgettes
Corn on the Cobx 21000 W12 mins
Leeks - Sliced
Mushrooms
Parsnips
Sliced
Peas
Potatoes - boiled
Potatoes par-boiled
Jacket Potatoes
200-250g each
Weight/
Quantity
200
200
200
450
250
200
400
300
200
400
250
400
g
250
300
300
500
500
x 11000 W6-7 mins
x 21000 W8-9 mins
x 41000 W15 mins
x 61000 W20 mins
Power
Level
1000 W
g
1000 W5-6 mins
g
1000 W5-6 mins
g
1000 W12 mins
g
1000 W
g
1000 W5 mins
g
1000 W8-9 mins
g
1000 W6-7 mins
g
1000 W6-7 mins
g
1000 W4-5 mins
g
1000 W5-6 mins
g
1000 W
(4)
1000 W5 mins
g
1000 W4 mins
g
1000 W
g
1000 W
g
1000 W4-5 mins
g
Time to Select
(approx)
2 mins 30 secs -
3 mins
5 mins -
5 mins 30 secs
5 mins - 5 mins
30 secs
4 mins - 4 mins
30 secs
8 mins 30 secs -
9 mins
Add 3 tbsp (45 ml) water.
Cover and place on glass
turntable.
Add 3tbsp (45 ml) water. Cover
and place on glass turntable.
Wash and dry potatoes. Prick
wih a fork several times. Place
directly on glass turntable.
After cooking wrap in foil and
stand for 5 mins.
Instructions/Guidelines
52
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
52
Page 53
Cooking Charts
Food
Spinach
Sugar Snap peas
Swede - cubed
Swede - diced for
mashing
Sweet Potato
Turnip
Frozen Vegetables - place in a shallow dish.
Beans - broad
Beans - Green
Broccoli - orets
Carrots - sliced
Cauliower
Mixed Vegetables
Peas
Soya Beans
Spinach
Sweetcorn
Weight/
Quantity
300
300
450
450
400
300
200
250
250
200
250
250
200
200
250
200
Power
Level
1000 W
g
1000 W4 mins
g
1000 W7-8 mins
g
1000 W13 mins
g
1000 W8 mins
g
1000 W10 mins
g
1000 W6 mins
g
1000 W
g
1000 W5 mins
g
1000 W
g
1000 W6 mins
g
1000 W
g
1000 W
g
1000 W4 mins 30 secs
g
1000 W
g
1000 W4-5 mins
g
Time to Select
(approx)
3 mins -
3 mins 30 secs
5 mins -
5 mins 30 secs
5 mins -
5 mins 30 secs
5 mins -
5 mins 30 secs
4 mins
20 secs
5 mins 30 secs -
6 mins
Instructions/Guidelines
Add 3 tbsp (45 ml) water.
Cover and place on glass
turntable.
Add 30 ml (2 tbsp) water.
Cover and place on glass
turntable.
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a stand time, especially if they cannot be stirred. The denser the food the longer the
stand time.
53
53
Page 54
Increasing and Decreasing Recipes
Increasing recipes
§ To increase a recipe from 4 to 6
servings, increase each ingredient
listed by half. To double the quantity,
simply double every ingredient
listed.
§ Do not forget that large quantities
will require a larger dish. Make sure
that it is deep enough to prevent
the recipe from boiling over during
cooking.
§ Cover as directed in the recipe.
Stir or rearrange foods as
recommended.
§ Increase the stand times by
5 minutes per lb.
§ Always check the recipe during
cooking.
§ When increasing the ingredients to
6 servings, add an extra one third
of the original cooking time, ie.
30 minutes on 600 W for 4 servings
will become 40 minutes on 600 W
for 6 servings.
§ When doubling a recipe from 4 to
8 add on half the original cooking
time, ie. 30 minutes on 600 W for
4 servings will become 45 minutes
on 600 W for 8 servings.
Using Recipes from Other Books
Decreasing recipes
§ To decrease a recipe from
4 servings to 2 servings, halve the
ingredients listed.
§ Choose a dish that is proportionally
smaller than the one recommended
in the recipe, however make sure it
is deep enough to stop food boiling
over.
§ Allow half to two-thirds of
the original cooking time, ie.
30 minutes on 600 W for 4 servings
will become 15-20 minutes on
600 W for 2 servings.
Cooking for One
The best way to convert a family
favourite dish is to nd a similar recipe
in a cookery book to give you a guide to
the correct method and timings to use.
Many cookbooks refer to 650 W ovens,
however since 1990 oven output powers
have been set by a new standard (IEC).
When using other cookbooks, the
1000 W output power of your oven must
be allowed for. Use the same power
level suggested e.g. 1000 W or 800 W
and select the same cooking time
suggested, however check the progress
of the food during cooking and adjust
the time if necessary.
§ For one serving quarter all
ingredients listed.
§ Choose a dish that is proportionally
54
smaller than the one recommended
in the recipe.
§ Use the same cooking power
recommended in the original recipe.
§ Start by cooking for one quarter of
the recommended cooking time,
although extra time in most cases
will be required.
§ Always check the food during
cooking.
§ There is not a great saving for
reduced quantities of soups,
casseroles, stews and rice, as
a minimum time is required to
tenderise meats and blend avours.
§ When cooking for one it often makes
sense to cook for two and plate up
both meals. Freeze one meal for a
later date.
54
Page 55
Garlic Mushrooms with Herbs
Soups and starters
ingredients
SERVES 4
8 eld mushrooms, approx. 250 g
(5 oz) total weight
50 g (2 oz) butter
10 ml (2 tsp) chopped mixed herbs
1 garlic clove, crushed seasoning
Dish: large an dish
Coarse Pork Pâtés
ingredients
SERVES 4
8 rashers streaky bacon,
stretched and halved
450 g (1 lb) minced pork
60 ml (4 tbsp) breadcrumbs
5 ml (1 tsp) sage
1 onion, nely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley, chopped
salt and pepper to taste
Dish: 4 ramekin dishes
8 cm (3”) diameter
Arrange the mushrooms in a large an dish. Dot with butter
and sprinkle with the herbs and garlic. Cover, place on glass turntable
and cook on 1000 W for 4-5 minutes or until mushrooms are just
tender. Season and serve.
Line each ramekin with 4 half rashers of bacon. Mix all ingredients
together and press into ramekins. Place 4 ramekins on glass turntable
and cook on 600 W for 12-14 minutes or until cooked through. Pour off
excess liquid, and serve hot or cold with crusty French bread.
Cream of Mushroom soup
ingredients
SERVES 4
125 g (4½ oz) onion, chopped
1 clove garlic, crushed
225 g (8 oz) mushrooms, sliced
25 g (1 oz) butter
25 g (1 oz) plain our
300 ml (½ pint) milk
450 ml (¾ pint) hot
vegetable stock
2.5 ml (½ tsp) dried basil
salt and pepper to taste
150 ml (¼ pint) double cream
Dish: large bowl
Place the onion, garlic, mushrooms and butter in a large bowl, cover,
place on glass turntable and cook on 1000 W for 3 minutes
Stir in the our to form a paste, gradually add the milk and stock. Stir
in the basil, salt and pepper to taste. Cook on 1000 W uncovered,
for 8 minutes, stir after 4 minutes. Blend and add the cream, cook on
1000 W for 6 minutes.
55
55
Page 56
Wild Mushroom and Basil Risotto
iingredients
SERVES 6
40 g (1½ oz) dried Cep mushrooms
50 g (2 oz) butter
1 clove garlic, nely chopped
1 small onion, nely chopped
freshly ground black pepper
250 g (9 oz) Arborio rice
300 ml (½ pt) hot vegetable stock
12 basil leaves, torn
Parmesan cheese
shavings to garnish
Dish: Dish: large bowl
Soak mushrooms in 300 ml (½ pt) warm water. Place the butter, garlic
and onion in a large bowl, Cover with pierced cling lm place on glass
turntable and cook on 1000 W for 3 minutes, or until softened. Season
with freshly ground black pepper. Stir the rice into the butter mixture
and add the hot stock and soaking liquid from the mushrooms. Cover
and cook for a further 5 minutes on 1000 W. Stir the mushrooms into
the rice mixture. Cover and cook for a further 5 minutes. on 1000 W.
Stir and add the basil. Continue to cook for the nal 5-7 minutes on
1000 W. Leave to stand for approx. 5 minutes and then stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in rmly.
Then turn out and serve garnished with shavings of Parmesan cheese.
Soups and starters
Broccoli and Stilton Soup
ingredients
SERVES 4
25 g (1 oz) butter
15 ml (1tbsp) olive oil
1 onion, nely chopped
350 g (12 oz) potatoes, diced
500 g (1 lb 2 oz) broccoli,
cut into orets
850 ml (1½ pts) vegetable stock
3 ml (½ tsp) grated nutmeg
150 ml (¼ pt) semi skimmed milk
100 g (4 oz) stilton cheese, cubed
Salt and pepper
Dish: large bowl
Place the butter, oil and onion in a large bowl. Place on glass turntable,
cover and cook on 1000 W for 3 minutes or until soft. Add the potatoes,
cover and cook on 1000 W for 3-4 minutes or until softened. Add the
broccoli, hot vegetable stock and nutmeg. Cover and cook on 600 W
for 13-14 minutes or until the broccoli is cooked. Allow to cool and
then blend in a food processor until smooth. Stir in the milk and stilton
cheese. Season to taste. Reheat the soup on 1000 W for 4-5 minutes
or until hot and smooth. Stir frequently.
Smoked Haddock Pâté
ingredients
SERVES 4
225 g (8 oz) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) single cream
15 ml (1 tbsp) horseradish
100 g (4 oz) cream cheese
15 ml (1 tbsp) parsley, chopped
Garnish:
4 slices of lemon
sprigs of parsley
Dish: shallow dish + 4 x 3”
diameter ramekins
56
Place haddock and lemon juice in dish. Place on glass turntable, cover
and cook on 1000 W for 2 minutes or until sh akes easily. Remove
bones and ake. Blend the sh with all other ingredients to form a
smooth pâté. Divide mixture between 4 ramekins. Smooth
over top.
Decorate with lemon twists and parsley. Pâté can be topped
with 30 ml (2 tbsp) of melted butter if desired.
56
Page 57
Fish
Fish
Fish cooks very well by micro wave as
it stays moist and the lingering sh
smells left in conventional ovens are
avoided.
When is sh cooked?
Fish is cooked when it akes easily
and becomes opaque.
For sh with a strong odour, eliminate
the smell after cooking by placing
600 ml (1 pt) of boiling water and
1 sliced lemon in a large bowl, cook on
300 W for 20 minutes. Wipe out oven
with a dry cloth.
Whole sh
If cooking 2 whole sh together,
they should be arranged head to tail
for even cooking. Large whole sh
must have the tail and head shielded
halfway through cooking with smooth
pieces of tin foil secured with cocktail
sticks.
Liquid
Fresh sh should always be sprinkled
with 30 ml (2 tbsp) of lemon juice,
white wine or water. When cooking
frozen sh, add liquid as above for
even cooking. Do not sprinkle salt onto
sh before cooking as this may make
the sh dry.
Noise
During cooking, popping sounds may
be heard. This is due to moisture
trapped between the esh, particularly
with oily sh such as salmon and
mackerel. This can be minimised when
cooking if the skin and esh is pierced
several times with a cocktail stick.
Arranging
Thin llets of sh i.e. plaice, should be
rolled up prior to cooking to avoid
overcooking on the thinner outside
edge and tail. Fish steaks should be
arranged in a circle, thicker part to the
outside. Cover with cling lm or lid.
57
57
Page 58
Paella
ingredients
Fish
SERVES 4
200 g (7 oz) white long grain rice
600 ml (1 pint) hot chicken stock
2.5 ml (½ tsp) paprika
salt and pepper to taste
1 red pepper, seeded and sliced
100 g (4 oz) prawns, peeled and cooked
100 g (4 oz) peas
100 g (4 oz) cockles, cooked
100 g (4 oz) mussels, cooked
100 g (4 oz) tin sweetcorn
225 g (8 oz) chicken, cooked and
chopped
400 g (14 oz) can chopped tomatoes
Dish: large bowl
Place the rice in a large bowl and add the stock, paprika and
seasoning. Cover, place on glass turntable and cook on 600 W for 1415 minutes, until the rice is tender, stir 2-3 times during cooking. Drain.
Cook peppers in 1 tbsp water, covered on 1000 W for 3 minutes. Drain.
Stir in the pepper, prawns, peas, cockles, mussels, sweetcorn, chicken
and tomatoes into the rice. Cover and cook on 1000 W for 8 minutes
stirring halfway through cooking.
Salmon and Vegetable Mornay
ingredients
SERVES 4
100 g (4 oz) broccoli
100 g (4 oz) cauliower
1 medium red pepper, diced
198 g (7 oz) can salmon, drained
25g (1 oz) butter
30 ml (2 tbsp) plain our
300 ml (½ pt) milk
50 g (2 oz) grated tasty cheese
150 ml (¼ pt) cream (optional)
salt and pepper to taste
15 g ( oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh parsley
pinch paprika
Dish: 20 x 25 cm (8” x 10”) dish
Break broccoli and cauliower into orets, add red pepper and 2 tbsp
(30 ml) water. Cover, place on glass turntable and cook on 1000 W for
5 minutes or until soft. Drain. Flake salmon and mix with vegetables.
Melt butter in a jug on 1000 W for approx. 20-30 seconds. Stir in our
then milk. Cook on 1000 W for 2 minutes or until mixture boils and
thickens; stir halfway. Stir in cheese, cream and seasoning. Pour
cheese sauce over vegetables and salmon. Melt extra butter in a
small bowl on 1000 W for approx. 10-20 seconds. Stir in breadcrumbs,
parsley and paprika. Sprinkle over vegetable mixture. Cook on 600 W
for 7-8 minutes or until piping hot.
58
58
Page 59
Poached Smoked Haddock
Fish
ingredients
SERVES 4
450 g (1 lb) smoked
haddock cut into
4 portions
300 ml (½ pt) milk
knob of butter
Dish: casserole dish
Family Fish Pie
ingredients
SERVES 4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
40 g (1½ oz) butter
40 g (1½ oz) our
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester cheese
600 g (1¼ lb) cooked jacket potatoes,
sliced (see page 37 or 52)
50 g (1.8 oz) wholemeal breadcrumbs
Dish: shallow dish
Place haddock in single layer in casserole dish and cover with milk
and butter. Cover, place on glass turntable, and cook on 1000 W for
7 minutes. Serve on its own or with poached eggs on top.
Arrange sh in a shallow dish. Add lemon juice, cover, place on glass
turntable and cook on 1000 W for 3 minutes or until it akes easily.
Place oil and onion in a bowl. Cover and cook on 1000 W for 3 minutes
or until the onion is soft. Melt the butter on 1000 W for 30 seconds. Stir
in the our and mustard and cook for a further 20 seconds. Add milk
and seasoning, gradually stirring to a smooth paste. Cook on 1000 W
for 5 minutes or until the sauce is thick and bubbling. Stir twice during
cooking. Add 75 g (3 oz) of grated cheese to the sauce and stir well.
Flake the sh and arrange in the serving dish. Add onions and place
the sliced potatoes on top. Pour over the cheese sauce. Sprinkle with
breadcrumbs and remaining cheese. Cook on 600 W for 8-10 minutes
or until the mixture has been completely reheated.
Plaice Provencal
ingredients
SERVES 4
25 g (1 oz) butter
2 onions, peeled and quartered
1 clove of garlic, crushed
2 courgettes, sliced
1 yellow pepper, sliced
3 ml (½ tsp) cumin
3 ml (½ tsp) paprika
15 ml (1 tbsp) tomato purée
400 g (14 oz) can tomatoes
8 plaice llets, diced
15 ml (1 tbsp) lemon juice
Dish: large bowl, oval dish
Place the butter, onions and garlic in a large bowl. Place on glass
turntable, cook on 1000 W for 2 minutes or until softened. Add
the courgettes and yellow pepper. Cover and cook on 1000 W for
2 minutes or until softened. Add the spices, purée and tomatoes. Cover
and cook on 1000 W for 4 minutes or until piping hot. Pour into serving
dish. Roll each llet and arrange on top of the sauce. Sprinkle with
lemon juice. Cover and cook on 1000 W for 17-18 minutes or until the
sh is cooked. Garnish with parsley and serve with French bread.
59
59
Page 60
Fish Kebabs
ingredients
Fish
SERVES 4
1 small sweetcorn, cut into slices
1 red pepper, cut into chunks
350 g (12 oz) cod or huss, cubed
8 button mushrooms
Marinade:
½ small onion, grated
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped
Dish: shallow dish + wooden
skewers
Fish Balti
ingredients
SERVES 4
15 ml (1 tbsp) oil
1 onion, nely chopped
175 g (6 oz) okra,
topped and tailed
1 green pepper,
deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod llet, cubed
12 large king prawns, cooked
Dish: 3 litre (6 pt) casserole dish
Cook sweetcorn on 1000 W for 5 minutes. Place pieces of red pepper
in a bowl with 30 ml (2 tbsp) of water. Cover, place on glass turntable
and cook on 1000 W for 1-2 minutes, or until slightly softened. Prepare
4 kebabs by threading sh and vegetables alternately. Place in a
shallow dish. Mix together the marinade ingredients. Pour over the
kebabs, cover and leave to marinate in the fridge for at least 2 hours.
Place dish on glass turntable and cook on 1000 W for 8 minutes or until
cooked. Rearrange the kebabs halfway through cooking. Fish should
be white and ake easily when cooked. Serve on a bed of wild rice.
Place the oil and onion in a dish. Place on glass turntable and cook
on 1000 W for 3 minutes or until the onion is softened. Add the okra
and pepper and cook on 1000 W for 3 minutes or until softened. Stir in
the curry paste, tomatoes and the water. Cover and cook on 1000 W
for 5 minutes. or until boiling. Add the cod and cook on 1000 W for
3-5 minutes. Stir in the prawns and cook on 1000 W for a further
2-4 minutes or until the sh is cooked.
60
60
Page 61
Meat and Poultry
Meat and Poultry
Defrosted joints
If the meat has previously been frozen,
ensure it is properly thawed before
cooking by micro wave.
Fat
Large amounts of fat absorb
microwave energy and can cause the
meat next to it to overcook. Always
choose pieces of meat that aren’t
excessively fatty.
Tips
Braised and stewed meat cooked
in a microwave has a slightly rm
texture and therefore it is essential to
purchase good quality meats.
When cooking a casserole, place a
saucer or small upturned plate over
the meat to keep it submerged in the
juices.
Crispy Bacon - Cover with a plain
piece of kitchen towel to minimise
splatter. Cook on 1000 W for approx.
50 seconds per rasher, or until desired
crispness is achieved.
How to cook small cuts of meat
by microwave
Some cuts of meat can be cooked
successfully by micro wave although
due to their short cooking times and
no heat source, they will not crisp and
brown.
They should always be cooked on a
microwave rack or upturned saucer to
lift them out of their juices.
61
61
Page 62
Bolognese Sauce
ingredients
SERVES 4
1 onion, diced
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms, sliced
225 g (8 oz) lean minced beef
150 ml (¼ pt ) red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage or bacon,
diced
400 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato purée
salt and pepper
Dish: large bowl
Mix onion, garlic, pepper and oil in a bowl. Cover, place on glass
turntable and cook on 1000 W for 2 minutes or until the onion is
soft. Stir in all the other ingredients. Cover and cook on 1000 W for
10 minutes then 600 W for 15-20 minutes or until vegetables are soft.
Meat and Poultry
Lamb in a Spicy Cream and Almond Sauce
ingredients
SERVES 4
3-4 cloves garlic
1 cm (¼ ”) piece fresh ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
2x15 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and
cut into cubes
1 x 5 ml (1 tsp) ground coriander
1 x 5 ml (1 tsp) ground cumin
1.5 ml (¼ tsp) garam masala
1.5 ml (¼ tsp) cayenne pepper
150 ml (¼ pt) single cream
salt and pepper
Dish: large casserole dish
Mix together the garlic, ginger, almonds and water to make a thick
paste. Place the cardamom pods, cloves, cinnamon, onion and oil in
the casserole dish. Place on glass turntable and cook on 1000 W for
2 minutes. Add the lamb and cook for 5 mins on 1000 W or until light
brown in colour. Stir halfway. Stir in the rest of the spices, the almond
mixture, cream, salt and pepper. Cover and cook on 300 W for 4050 minutes or until the meat is tender. Stir the casserole 2-3 times
during the cooking time. Remove the whole cardamom pods, cloves
and cinnamon before serving with rice or other vegetables.
Lamb Casserole
ingredients
SERVES 4
675 g (1½ lb) lamb, cubed
1 large onion, chopped
450 ml (¾ pt) hot chicken stock
15 ml (1 tbsp) dried rosemary
450 g (1 lb) potatoes, peeled and
coarsely chopped
200 g carrots, peeled and cut into
chunks
salt and pepper
10 ml (2 tsp) cornour
50 g (2 oz) tasty cheese grated
Dish: 3 litre (6 pt) casserole dish
62
Place all the ingredients except cornour and cheese into casserole
dish. Place plate on top of meat to prevent meat drying out during
cooking. Cover, place on glass turntable and cook on 1000 W for
10 minutes, then 300 W for 40 minutes or until meat is tender. Mix
cornour with a little water and stir into casserole to thicken gravy.
Sprinkle with cheese and reheat on 1000 W for 2 minutes or until
cheese melts.
62
Page 63
Belgian Beef Casserole
Meat and Poultry
ingredients
SERVES 4
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned our
15 ml (1 tbsp) brown sugar
300 ml (½ pt) hot beef stock
300 ml (½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Dish: large casserole with lid
Teriyaki Chicken
ingredients
SERVES 4
60ml (4 tbsp) light soy sauce
45ml (3 tbsp) spring onion, nely sliced
30ml (2 tbsp) soft brown sugar
15ml (1 tbsp) rice vinegar or sherry
10ml (2 tsp) fresh ginger,
nely grated
450 g chicken, cubed
®
Dish: small glass bowl, Pyrex
dish
Combine all the casserole ingredients in dish. Cover with lid, place
on glass turntable and cook on 1000 W for 10 minutes. Stir then use
300 W for 90 minutes or until meat is tender, stir every 30 minutes.
Remove bay leaves.
Mix marinade in a small glass bowl, heat on 1000 W for 30 seconds
- 1 minute, or until sugar has dissolved. Pour over the chicken. Cover
and marinade in the fridge for 2-3 hours or overnight. Cover with
pierced cling lm and place on glass turntable. Cook on 600 W for 10-
15 minutes. Stirring halfway.
Chicken Satay
ingredients
SERVES 4
100 g (4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast llets, skinned
approx 600 g (1 lb 5 oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ve-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Dish: large jug, bowl, 4-8 wooden
skewers + large shallow dish
For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into
a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice,
15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (½ pt)
water. Place on glass turntable and cook on 1000 W for 5-6 minutes
or until the sauce boils and thickens, stirring frequently. Turn into a
serving bowl. Cut the chicken into small chunks and place in a bowl.
Put the remaining creamed coconut, lemon juice and soy sauce into
a blender or food processor. Add the remaining ingredients and blend
until smooth. Pour over the chicken. Cover and marinate in the fridge
for 2-3 hours or overnight. Thread the chicken onto wooden skewers.
Place on a shallow dish, cover with any remaining marinade and cook
covered on 1000 W for 7-8 minutes or until cooked, turn and baste
frequently. Serve hot with the sauce for dipping.
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Paprika Pork Casserole
ingredients
SERVES 4
15 ml (1 tbsp) sunower oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded and cut
into strips
15 ml (1 tbsp) paprika
3 ml (½ tsp) ground cumin
400 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato purée
150 ml (¼ pt) hot pork or chicken
stock
175 g (6 oz) button mushrooms
black pepper
10 ml (2 tsps) cornour
30 ml (2 tbsp) crème frâiche
Dish: large casserole with lid
Meat and Poultry
Place all the ingredients except the cornour and crème frâiche in a
casserole. Cover, place on glass turntable, and cook on 1000 W for
10 minutes. Stir the casserole, cover and cook on 300 W for
50 minutes, or until the meat is cooked. Stir once during cooking. Blend
the cornour with a little water and stir into the casserole. Cover and
cook for a further 5 minutes on 300 W or until thickened. Swirl in the
crème frâiche and serve immediately.
Chicken Casserole
ingredients
SERVES 4
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed and chopped
100 g (4 oz) mushrooms, sliced
4 chicken breasts
300 ml (½ pt) hot chicken stock
400 g (14 oz) can tomatoes
salt and pepper
30 ml (2 tbsp) cornour
Dish: 3 litre (6 pt) casserole
Place vegetables and butter in casserole. Cover, place on glass
turntable and cook on 1000 W for 3-5 minutes or until soft. Place
chicken on top of vegetables, cover with stock and tomatoes and add
salt and pepper to taste. Cover and cook on 1000 W for 10 minutes
then 300 W for 35-40 minutes or until well cooked through. Mix
cornour with a little water. Remove chicken from casserole, skim off
excess fat and stir in cornour paste. Cook on 1000 W for 2 minutes.
Serve chicken with sauce poured over.
Sweet and Sour Pork
ingredients
SERVES 4
Sauce
15 ml (1 tbsp) cornour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato sauce
15 ml (1 tbsp) sherry
juice from pineapple
seasoning to taste
450 g (1 lb) pork llet, diced and
trimmed
1 green pepper sliced
225 g (8 oz) can pineapple chunks,
drained (reserve juice)
Dish: 20 cm (8”) casserole
64
Mix all sauce ingredients together. Layer pork, pepper and pineapple in
casserole, pour over sauce. Cover, place casserole on glass turntable
and cook on 1000 W for 5 minutes then 440 W for 10-15 minutes or
until meat is tender. Stir halfway through cooking time.
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Page 65
Pesto Spaghetti
Pasta and Rice
ingredients
SERVES 4
275g (10 oz) spaghetti
400g (14 oz) new potatoes, cubed
225g (8 oz) green beans, halved
120g (4½ oz) tub fresh pesto
olive oil, for drizzling
salt and fresh ground black pepper
Dish: large bowl
Tuna Pasta Bake
ingredients
SERVES 4
225 g (8 oz) mixed dried pasta i.e.
tagliatelle, twists, shells
1½ litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (½ tsp) salt
25 g (1 oz) butter
100 g (4 oz) mushrooms, peeled
and sliced
198 g (7 oz) can tuna, drained
Sauce:
40 g (1½ oz) butter
40 g (1½ oz) our
600 ml (1 pt) milk
30 ml (2 tbsp) Dry Vermouth (optional)
salt & pepper
100 g (4 oz) prawns to garnish
Dish: large bowl, shallow dish, jug
Place spaghetti in a large bowl, add 1 litre (1¾ pt) of boiling water.
Cover, place on glass turntable and cook on 1000 W for 10-13 minutes
or until cooked. Drain and keep warm. Place the potatoes in a bowl
with 90 ml (6 tbsp) of water, cover and cook on 1000 W for 5-6
minutes, add the green beans and cook for a further 3-4 minutes or
until tender. Combine the spaghetti and vegetables together with 60 ml
(4 tbsps) of the liquid, from the potatoes and beans. Stir in the fresh
pesto, season to taste and serve drizzled with a little olive oil.
Cook pasta in large bowl with water, oil and salt. Cover, place on glass
turntable and cook on 1000 W for 10-12 minutes (or Sensor Pasta,
see page 38) or until soft. Leave to stand for 2-3 minutes. Drain. Melt
butter in small dish on 1000 W for approx 40 seconds. Add mushrooms
and cook on 1000 W for 3-4 minutes or until soft. To make sauce, melt
butter in a jug on 1000 W for 30-40 seconds. Stir in our to make a
roux. Gradually whisk in milk until well combined. Cook on 1000 W for
3-5 minutes or until smooth and glossy. Stir halfway through cooking.
Add Vermouth and season. Combine pasta, tuna and mushrooms in
dish. Pour sauce over and stir to mix thoroughly. Garnish with prawns.
Kedgeree
ingredients
SERVES 2
175 g (6 oz) easycook brown rice
600 ml (1 pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) sour cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Dish: large casserole,
shallow dish, small bowl
Place the rice and chicken stock in casserole. Cover, place on glass
turntable and cook on 1000 W for 20-25 minutes or until cooked.
Place the sh in a shallow dish, sprinkle with lemon juice, cover and
cook on 1000 W for 5-6 minutes or until cooked. Skin and ake.
Place onion and oil in a small bowl, cover and cook on 1000 W for
3-4 minutes or until softened. Combine sour cream with curry paste.
Mix into rice then stir in aked sh, onion, peas, parsley, eggs and
seasoning. Cover and cook on 1000 W for 3-5 minutes until
piping hot.
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Page 66
Fruity Chicken Risotto
ingredients
SERVES 4
30 ml (2 tbsp) olive oil
1 onion, nely chopped
2 cm (¾”) fresh root ginger, peeled and
chopped
10 ml (2 tsp) cumin seeds
3 ml (½ tsp) turmeric
1 cinnamon stick, broken in half
4 boneless chicken breasts, cubed
275 g (10 oz) risotto rice
475ml (1 pt) hot chicken stock
75 g (3 oz) ready to eat dried apricots,
chopped
50 g (2 oz) sultanas
salt and pepper
Pasta and Rice
Dish: large bowl
Place the oil, onion and ginger in a large bowl. Cover, place on glass
turntable, and cook on 1000 W for 3 minutes or until softened. Add the
cumin, turmeric, cinnamon and chicken. Cover and cook on 1000 W for
1 minute. Add the rice, stock, apricots and sultanas. Cover and cook
on 1000 W for 10 minutes and then 600 W for 8 minutes or until the
chicken and rice are cooked. Season to taste, cover and allow to stand
5 minutes before serving.
Tagliatelle Toscana
ingredients
SERVES 4
350 g (12 oz) tagliatelle, fresh
1 onion, chopped
1 clove garlic crushed
15 ml (1 tbsp) olive oil
1 aubergine, cubed
400 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato purée
15 g (½ oz) butter
salt and pepper
10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese,
grated
Dish: large bowl
Place the pasta in a large bowl with 600 ml (1 pt) boiling water. Cover,
place on glass turntable and cook on 1000 W for 7-8 minutes or until
tender. Drain. Place onion, garlic and oil in a bowl, cover and cook
on 1000 W for 2 minutes or until soft. Add the remaining ingredients
except the mozzarella, parmesan cheese and pasta, cover and cook
on 1000 W for 6 minutes. Mix the drained pasta with the mozzarella.
Place in a casserole dish. Pour the sauce over the top. Sprinkle with
parmesan. Cover and cook on 1000 W for 4-5 minutes until piping hot.
Vegetable Couscous
ingredients
SERVES 4
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced
225 g (8 oz) green beans, chopped
225 g (8 oz) carrots, thickly sliced
1 small cauliower, broken into orets
396 g (14 oz) can chick peas, drained
5 ml (1 tsp) tumeric
3 ml (½ tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (½ pt) hot vegetable stock
350 g (12 oz) couscous
Dish: large casserole
66
Place all the vegetables in a large casserole with the spices, salt,
garlic and chick peas. Add the hot vegetable stock. Cover, place on
glass turntable and cook on 1000 W for 16-18 minutes or until the
vegetables are tender. Drain. Pour 450 ml (¾ pt) of boiling water over
the couscous. Allow to stand for 10 minutes. Cover and cook on 600 W
for 5 minutes or until warm and uffed. Separate the grains with a fork
and stir in the vegetables.
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Page 67
Cheese and Eggs
Cheese and Egg Dishes
Piercing
Always pierce egg yolk and white to
stop them exploding when poaching or
frying in a microwave.
Swiss Cheese Fondue
ingredients
SERVES 4 - 6
1 garlic clove, halved
300 ml (½ pt) dry white wine
450 g (1 lb) Gruyère cheese, grated
25 g (1 oz) plain our
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Dish: large 2 litre (4 pt) bowl
Place garlic and wine in the bowl. Place on glass turntable and cook
on 1000 W for 4 minutes, or until wine is just boiling. In another bowl
mix the cheese and our together, until evenly combined. Remove
the garlic from the wine and discard. Add half of the cheese mixture,
stirring constantly until the cheese melts. Cook on 1000 W for 1 minute,
then stir in the rest of the cheese mixture. Return to the microwave and
cook again for 2 minutes 30 seconds on 1000 W. Season with pepper
and nutmeg. Sprinkle with Paprika, if desired. Serve with chunks of
french bread, or vegetables.
Cheesey Risotto
ingredients
SERVES 4
2 onions, nely chopped
50 g (2 oz) butter or margarine
225 g (8 oz) long grain rice
600 ml (1 pt) hot chicken stock
800 g (1½ lb) tin tomatoes
100 g (4 oz) mature cheddar cheese,
grated
25 g (1 oz) Parmesan cheese, grated
salt and pepper
1 bunch of chives, chopped
Dish: large casserole
Place the onions and butter in a large casserole. Cover, place on glass
turntable and cook on 1000 W for 3 minutes or until softened. Stir in
the rice, cover and cook on 1000 W for 1 minute. Add the hot stock and
tomatoes, cover and cook on 1000 W for 5 minutes and then 600 W
power for 20 minutes or until the rice is cooked. Stir halfway during
cooking. Season and stir in 75 g (3 oz) cheese. Cover and leave to
stand for 5 minutes (this enables the rice to absorb any excess stock).
Serve the Risotto sprinkled with remaining cheese and chives.
Boiled eggs in shells
Never attempt to cook a boiled egg
by microwave. They can explode
dangerously.
Quiches
Always cook quiches on 300 W to
avoid curdling the egg lling.
Piperade
ingredients
SERVES 2
15 ml (1 tbsp) olive or
vegetable oil
½ red pepper,
deseeded & diced
½ green pepper,
deseeded & diced
1 onion nely chopped
4 eggs
3 ml (½ tsp) basil
salt and pepper to taste
Dish: large 2 litre (4 pt) bowl,
dinner plate
Place oil and vegetables in a bowl. Cover, place on glass turntable
and cook on 1000 W for 3-4 minutes or until soft. Grease the plate and
spread with vegetables. Beat the eggs with salt and pepper and pour
over the vegetables. Cook on 1000 W for 3-4 minutes or until eggs
are softly set, but still moist, beating with a fork several times during
cooking. Allow to stand covered for 2 minutes before serving.
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Page 68
Quiche Lorraine
ingredients
SERVES 4
225 g (8 oz) shortcrust pastry
1 medium onion, chopped
15 ml (1 tbsp) oil
6 streaky bacon rashers cut into pieces,
or 100 g (4 oz) ham cut into strips
2 eggs
150 ml (¼ pt) single cream
salt and pepper to taste
50 g (2 oz) cheddar cheese, grated
Dish: 20 cm (8”) an dish, small
bowl
Roll out pastry and use to line the an dish. Prick base of pastry with a
fork, chill for 15 minutes. Line base of pastry with kitchen towel. Place
on glass turntable and cook on 1000 W for 3-4 minutes or until pastry
is starting to dry. Place the onion, bacon and oil in a small bowl. Cover
and cook on 1000 W for 2 minutes or until onion is soft. Drain onion
and bacon, then place in bottom of an case. Beat the eggs, cream,
salt and pepper and pour over the bacon. Sprinkle with cheese and
cook uncovered on 440 W for 11-12 minutes or until just set.
Creamy Cheese, Potato & Broccoli Bake
ingredients
SERVES 4
675 g (1½ lb) new potatoes
225 g (8 oz) broccoli orets
150 ml (¼ pt) soured cream
Cheese and Egg Dishes
75 g (3 oz) Gruyère cheese, grated
seasoning
Dish: large bowl + shallow oval
dish
Cut potatoes in half (or quarters if large). Place in a bowl with 90 ml
(6 tbsp) of water. Cover, place on glass turntable and cook on 1000 W
for 8-10 minutes Add the broccoli to the potatoes and cook for a
further 4-6 minutes on 1000 W or until tender. Mix together half the
cheese and the cream. Arrange the potato and broccoli in a heatproof
dish in a single layer, pour the cream mixture over them and sprinkle
the rest of the cheese on top. Cook on 1000 W for 2-3 minutes until
cheese melts.
Macaroni Cheese
ingredients
SERVES 4
175 g (6 oz) quick cooking macaroni
40 g (1½ oz) butter
1 small onion, nely chopped
100 g (4 oz) bacon, chopped
40 g (1½ oz) our
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
Dish: large dish + jug
68
Place macaroni in 450 ml (¾ pt) boiling water. Cover, place on glass
turntable and cook on 1000 W for 7-8 minutes or until soft. Drain. Place
butter, onion and bacon in a jug. Cook on 1000 W for 5 minutes or
until onion is soft. Stir halfway through cooking. Stir in our and cook
for 30 seconds on 1000 W. Gradually add milk stir well and season.
Cook on 1000 W for 5-7 minutes or until sauce is thick and bubbling.
Stir twice during cooking. Add mustard and 100 g (4 oz) grated
cheese. Place the macaroni in a large dish and pour over the sauce.
Sprinkle with breadcrumbs and remaining cheese. Cook on 1000 W for
2-3 minutes until the cheese starts to melt.
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Vegetables and Vegetarian
Vegetables and Vegetarian
§ Root vegetables. i.e. carrots,
swede, should be cut into slices,
strips or cubes.
§ Do not mix fresh and frozen
vegetables as the cooking times
may be different.
§ Cabbage should be shredded and
cooked by power and time.
§ Always cook vegetables in a dish
that is a suitable size. Use at
dishes not basins. Always cover
with microwave cling lm or a lid.
§ Certain vegetables i.e. broccoli and
asparagus, should be arranged so
that the tips are in the centre of the
dish, as these require less cooking.
§ Fresh vegetables require 45 ml
(3 tbsp) water.
§ If cooking potatoes with other
vegetables, only cook with other
Root vegetables.
§ Never add salt to vegetables before
microwaving. Remember the
avour of microwaved vegetables is
much better than boiled.
§ Whole cauliower should be
cooked upside down on 600 W
power for 10 minutes approx. with
90 ml (6 tbsp) water.
Jacket Potatoes
Varieties of potatoes vary in their
suitability for cooking by microwave.
We recommend Maris Piper for
consistently good results. The cooking
times given may need adjustment for
other varieties. The ideal size of potato
to be cooked by microwave is 200 g 250 g (7-9 oz).
Before Cooking
Wash potatoes and prick skins several
times. Spread around edge of glass
turntable.
After Cooking
Remove from oven and wrap in
aluminium foil to retain the heat. Leave
69
to stand for 5 minutes.
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Page 70
Ratatouille
ingredients
SERVES 4
1 aubergine, diced
1 courgette, diced
1 onion, diced
1 green pepper, trimmed and diced
1 clove of garlic, peeled and crushed
400 g (14 oz) can of
tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
Dish: large dish + jug
Gratin Dauphinois
ingredients
SERVES 4
1 clove of garlic, halved
675 g (1½ lb) potatoes,
sliced very thinly
pinch nutmeg
pepper and salt
150 ml (¼ pt) double cream
25 g (1 oz) butter
Vegetables and Vegetarian
Dish: 20 cm (8”) shallow dish
Combine all ingredients in a casserole. Cover, place on glass turntable
and cook on 1000 W for 20 minutes or until vegetables are soft. Stir
halfway through cooking time.
Rub halves of garlic around inside of dish and discard. Layer the potato
slices in the dish, seasoning with salt and pepper and nutmeg between
each layer. Pour the cream evenly over the top of the potatoes and dot
with butter. Place on glass turntable, cook on 600 W for 15-18 minutes.
Vegetable Lasagne
ingredients
SERVES 4-6
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of
diced carrots, diced leeks, diced
courgettes
1 green pepper, chopped
150 ml (¼ pt) hot vegetable stock
salt and pepper to taste
500 ml (½ pt) prepared
tomato sauce
175 g (6 oz) fresh lasagne
225 g (8 oz) Mozzarella cheese
Dish: large bowl, large
shallow rectangular or
Pyrex® heatproof dish
70
Place onion, butter and garlic in a bowl, cover, place on glass turntable
and cook on 1000 W for 3 minutes. Add vegetables and stock,
re-cover and cook on 1000 W for 8-10 minutes or until vegetables are
soft. Season to taste. Cover base of dish with a thin layer of tomato
sauce, then a layer of lasagne on top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of
vegetables. Continue layering until ingredients are all used ending with
a tomato sauce layer. Grate remaining cheese and arrange over top in
3 diagonal bands. Cook on 1000 W for 20 minutes or until piping hot.
(Brown under a preheated grill if desired).
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Page 71
Stuffed Sweet Potatoes
Vegetables and Vegetarian
ingredients
SERVES 4
4 medium sweet potatoes
1 large tomato, sliced
75 g (1.8 oz) spicy sausage, sliced
30 ml (2 tbsp) coriander, chopped
100 g (3.5 oz) cheddar cheese, grated
salt and pepper
Dish: shallow heatproof dish
Wash and prick the potato skins. Cook on the Jacket Potato auto
sensor program, see page 37. Split the potatoes horizontally, keeping
the edge joined. Place in dish. Layer the tomatoes and the sausage
alternately over the potatoes. Season and sprinkle with coriander and
the grated cheese. Place on glass turntable and cook on 1000 W for
3-5 minutes until the cheese melts.
Cauliower Cheese
ingredients
SERVES 4
1 cauliower, cut into orets
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) our
3 ml (½ tsp) French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated cheese
15 ml (1 tbsp) brown
breadcrumbs
Dish: large bowl, shallow
casserole, jug
Place cauliower in a bowl. Add water. Cover, place on glass turntable
and cook on 600 W for 10 minutes or until tender. Drain and place in
casserole. Melt butter on 1000 W in jug for 20-30 seconds. Stir in our
and mustard. Cook for a further 10 seconds. Add milk gradually. Stir
well and season. Cook on 1000 W for 2-3 minutes or until sauce is
thick and bubbling. Stir once halfway during cooking. Stir in 50 g (2 oz)
grated cheese. Pour the sauce over the cauliower. Top with remaining
cheese and breadcrumbs. Cook on 1000 W for 3-4 minutes or until
piping hot.
Red Lentil Casserole
ingredients
SERVES 4
2 onions, chopped
15 ml (1 tbsp) olive oil
2 cloves garlic, crushed
1 large aubergine, chopped
2 courgettes, sliced
1 large red pepper, deseeded and
sliced
1 large green pepper,
deseeded and sliced
400 g (14 oz) can chopped tomatoes
300 ml (½ pt) vegetable stock
5 ml (1 tsp) chopped rosemary
10 ml (2 tsp) chopped thyme
100 g (4 oz) red lentils
Dish: large casserole + lid
Place onions, oil, and garlic in the casserole. Place on glass turntable
and cook on 1000 W for 3 minutes. Add chopped aubergine,
courgettes, and peppers to the casserole. Cook on 1000 W for
4-5 minutes. Add the tomatoes, vegetable stock, herbs and lentils.
Cook on 1000 W for 5 minutes. Stir and then cook covered on 440 W
for 20 minutes or until lentils are tender.
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Page 72
Vegetable Chilli
ingredients
SERVES 4-6
30 ml (2 tbsp) olive oil
1 onion, chopped
2 cloves garlic, crushed
75 g (3 oz) tomato purée
3 carrots, chopped
1 red and 1 green pepper, seeded
and sliced
150 g (5 oz) tinned sweetcorn,
4 sticks celery, sliced
2 courgette, sliced
5 ml (1 tsp) ground cumin
10 ml (2 tsp) mild chilli powder
2.5 ml (½ tsp) cayenne pepper
400 g (14 oz) canned, chopped
tomatoes
225 g (8 oz) canned haricot beans,
drained
400 g (14 oz) canned red kidney beans
in chilli sauce
300 ml (½ pint) hot vegetable stock
15 ml (1 tbsp) cornour blended with
water
Dish: large bowl
Rosemary Potatoes
Vegetables and Vegetarian
ingredients
SERVES 4-6
10 g butter
2 cloves garlic, crushed
5 ml (1 tsp) dried rosemary
3 ml (½ tsp) salt
1.5 ml (¼ tsp) black pepper
700 g (1½ lbs) red potatoes
Dish: (8 inch) 20 cm square dish
Place the oil, onion, garlic and tomato purée in a large bowl. Place on
glass turntable and cook on 1000 W for 2-3 minutes. Add the carrots,
red and green pepper and sweetcorn, mix well. Cover and cook on
1000 W for 5 minutes. Stir in the remaining ingredients (apart from
the cornour), mix well. Cook on 600 W for 35 minutes, stir 3-4 times
during cooking. Add the blended cornour, mix well and cook on
1000 W for 5 minutes.
Place the butter and garlic in dish. Place on glass turntable and cook
on 600 W for 40 seconds or until the butter melts. Add rosemary, salt,
black pepper and potatoes and toss well. Cover and cook on 1000 W
for 15 minutes or until potatoes are tender.
Spicy Bean Goulash
ingredients
SERVES 4-6
100 g (4 oz) black-eye beans, soaked
overnight
100 g (4 oz) adzuki beans, soaked
overnight
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
1 yellow pepper, chopped
10 ml (2 tsp) caraway seeds, lightly
crushed
15 ml (1 tbsp) paprika
397 g (14 oz) can chopped tomatoes
175 g (6 oz) mushrooms, thickly sliced
60 ml (4 tbsp) natural yoghurt
salt and pepper
Garnish:
fresh parsley, chopped
Dish: large bowl
72
Drain the beans, rinse well and place in a large bowl. Add 600 ml (1 pt)
boiling water. Cover, place on glass turntable and cook on 1000 W for
15 minutes then 440 W for 30 minutes or until tender. Place the oil,
garlic, yellow pepper, caraway seeds and paprika in a large casserole.
Cover and cook on 1000 W for 2 minutes or until softened. Add
drained, rinsed beans, tomatoes and mushrooms. Cover and cook on
1000 W for 8-10 minutes or until piping hot and the mushrooms are
soft. Stir once during cooking. Stir in 30 ml (2 tbsp) yoghurt and season
to taste. Drizzle remaining yoghurt on top and sprinkle with parsley.
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Almond Eve’s Pudding
Puddings and Desserts
ingredients
SERVES 4-6
385 g (13 oz) can apple slices
100 g (4 oz) margarine
100 g (4 oz) light muscovado sugar
2 eggs, beaten
50 g (2 oz) ground almonds
50 g (2 oz) self raising our
5 ml (1 tsp) ground mixed spice
60 ml (4 tbsp) aked almonds
Dish: 22 cm (8½”) Pyrex® or
microwave safe dish
Apple Crisp
ingredients
SERVES 4-6
3 Granny Smith apples, peeled, cored
and sliced
125 g (4½ oz ) butter,
175 g (6 oz) light brown sugar
175 g (6 oz) porridge oats
125 g (4½ oz ) plain our
5 ml (1 tsp) ground cinnamon
2.5 ml (½ tsp) mixed spice
Dish: 20cm (8inch) square dish,
bowl
Arrange the apple slices in the base of the dish. Beat together the
remaining ingredients except the aked almonds until smooth. Spread
over the top of the apples and sprinkle with aked almonds. Place dish
on glass turntable and cook on 600 W for 9-11 minutes or until cooked.
Test with a skewer to ensure the middle is cooked.
Spread the apples evenly over the base of the dish. Melt the butter in
bowl on glass turntable on 600 W for 1 minute. Add the sugar, oats,
our and spices and mix. Sprinkle the topping mixture over the apples.
Cook on 1000 W for 10-12 minutes until the apples can be easily
pierced with a knife.
Date Pudding and Butterscotch Sauce
ingredients
SERVES 6
200 g (7 oz) fresh dates, stoned and
nely chopped
175 g (6 oz) self-raising our
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coee essence
100 ml (3½ oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
For the sauce:
150 g (6 oz) soft muscovado sugar
75 ml (5 tbsp) double cream
75 g (3 oz) butter
Dish: Large bowl, large jug
Pour 175 ml (6 oz) boiling water over the chopped dates and set
aside to cool. Sift together our and baking powder. Add vanilla and
coffee essence to the milk. Cream the butter and sugar until light and
uffy. Add eggs a little at a time. Fold in the our and avoured milk,
then pour in the date mixture. Place on glass turntable and cook on
1000 W for 7 minutes and leave to stand for 10 minutes.
Sauce: Place all ingredients in a large bowl. Place on the base of the
oven. Cook on 1000 W for 1 minute. Stir and continue cooking on
1000 W in 1 minute intervals until smooth and hot.
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Page 74
Lemon Brulee
ingredients
SERVES 6
grated rind of 2 lemons
500 ml (18 oz.) full fat milk
1 cinnamon stick
½ tsp nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
30 ml (2 tbsp) cornour
80 g (2.8 oz) demerara sugar
Dish: 6 individual heatproof
ramekins, large jug
Place the grated rind of the lemons with the milk, cinnamon and
nutmeg in a large jug, place on glass turntable and cook on 1000 W
for 4 minutes. Allow to cool. Whisk the egg yolks and caster sugar until
pale and foamy, then stir in the cornour. Strain the milk into the egg
mixture and then cook on 1000 W for 4-5 minutes or until thickened.
Stir frequently. Pour into 6 ramekin dishes and allow to cool for 4 hours
or overnight. Sprinkle with remaining sugar and place under a hot grill
to caramelise the top.
Steamed Suet Sponge Pudding
ingredients
SERVES 4-6
150 g (5 oz) self-raising our
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (¼ pt) milk
Puddings and Desserts
30 ml (2 tbsp) jam or golden syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Dish: 1 litre (2 pt) pudding basin,
greased
In a mixing bowl, sift together the our and salt. Stir in the sugar and
suet. Make a well in the centre and add beaten egg and milk. Mix to
a soft dropping consistency. Put the jam in the base of the greased
pudding basin and pour pudding mixture over. Place on glass turntable,
cook on 1000 W for 5 minutes until rm.
Christmas Pudding
ingredients
SERVES 6-8
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind of
400 g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50 g (2 oz) self-raising our
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100 g (4 oz) shredded suet
150 g (5 oz) fresh breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) aked almonds
2 eggs, beaten
Place apple and carrot in a large bowl. Cover, place on glass turntable
and cook on 1000 W for 5 minutes. Beat well to make a thick purée.
Stir in juice, rind and mixed fruit. Cook on 1000 W for 2 minutes. Stir
in brandy and treacle. Stand for 5 minutes. Beat in rest of ingredients.
Press into the pudding basin. Cover, place on glass turntable with
greaseproof paper and cook on 1000 W for 4 minutes. Stand for
5 minutes. Cook on 1000 W for another 2 minutes. Stand for 5 minutes.
N.B. One of the advantages of using your microwave to make this
traditional pudding is that it can be made the week before Christmas
and stored in a cool dry place. Do not attempt to make the pudding
earlier than this, since the avour will not improve with keeping, unlike
a traditionally steamed pudding.
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Baked Apples
Puddings and Desserts
ingredients
SERVES 4
4 medium sized apples
30 ml (2 tbsp) sugar
25-50 g (1-2 oz) mixed dried fruit
25 g (1 oz) butter
Dish: 20cm (8”) shallow dish
Core the apples and score the skin around the middle. Mix together the
sugar and fruit and ll the centres of the apples. Dot the top with butter.
Stand the apples in a suitable dish, place on glass turntable and cook
on 1000 W for 5-7 minutes before serving.
The apples will look quite green when removed from the oven, but
they should feel slightly soft when tested with a sharp knife. During the
standing time, the colour will become dull and the apples will be tender.
The apples will overcook very easily, so take care to undercook slightly.
For 1 baked apple cook for 2-3 minutes. For 2 baked apples cook for
3-5 minutes.
Orange and Chocolate Drop Pudding
ingredients
SERVES 4-6
1 whole orange
175 g (6 oz) self-raising our, sifted
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
1 orange, juice and grated rind of
2 eggs, beaten
100 g (4 oz) chocolate drops
Dish: 1.2 litre (2 pt) pudding basin
Cut one orange into slices and arrange around the sides of the basin.
Mix our, margarine, sugar, grated rind and orange juice and eggs and
beat well until thoroughly mixed. Stir in chocolate drops. Spoon mixture
into pudding basin, place on glass turntable and cook on 1000 W for
6-7 minutes or until just set.
Hot Chocolate Cake
ingredients
SERVES 8
175 g (6 oz) butter, softened
175 g (6 oz) light brown sugar
few drops vanilla essence
4 eggs, beaten
200 g (7 oz) self raising
wholemeal our
25 g (1 oz) cocoa powder
75 g (3 oz) white chocolate, roughly
chopped
Sauce:
150g g (5.3 oz) white chocolate
210 ml (14 tbsp) single cream
Dish: 675 g (1-1½ lb), microwavable
loaf dish, greased, medium sized
bowl
Cream the butter, sugar and vanilla essence together until light and
uffy, then gently beat in the eggs and half the our. Fold in remaining
our and cocoa. Stir in the chopped chocolate and spoon mixture into
a dish. Place on glass turntable and cook on 600 W for 8-9 minutes.
The cake is cooked when a skewer inserted into the centre of the cake
comes out clean. Leave to stand, covered while sauce is made.
For the sauce: place the chocolate and cream into a bowl. Cook on
600 W for 3-4 minutes, stirring well after each minute, until chocolate
has melted. Allow to cool a little. Serve the cake sliced with a little of
the sauce poured over.
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Sauces
Container size
Always use a container or jug at least
twice the capacity of the sauce, to
avoid boiling over.
Sauces
Covering
Do not cover sauces when cooking.
Stirring - important
Sauces/gravy should be thoroughly
stirred before, during and after
cooking, to avoid any eruptions and to
result in a smooth sauce.
White Pouring Sauce
ingredients
30 g (1 oz) butter
30 g (1 oz) our
600 ml (1 pt) milk
Dish: 1 litre (2 pt) jug
Place butter in jug, place on glass turntable and cook on 1000 W for
20-40 seconds. Stir in the our to make a roux. Add the milk gradually
stirring continuously until well combined. Cook for 2 minutes on
1000 W. Stir and cook for a further 3 minutes. Sauce should be smooth
and glossy and coat the back of a spoon.
Custard
Reheating
Sauces can be made in advance and
reheated by microwave. Reheat on
1000 W and stir halfway.
Power level
Most sauces require 1000 W for
cooking. Sauces containing eggs
should be cooked on 300 W.
Wooden spoons
Do not leave wooden spoons in the
sauce when cooking. The wood may
dry out and burn. Never leave metal
spoons in the sauce.
ingredients
45ml (3 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Dish: 1 litre (2 pt) jug
Hollandaise Sauce
ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter,
cut into cubes
pepper
Dish: 1 litre (2 pt) jug
76
Mix together the custard powder, sugar and a little milk to form a
smooth paste. Blend in the remaining milk, whisking well. Place jug
on glass turntable and cook on 1000 W for 4-6 minutes. Whisk well
halfway through cooking time and again at the end.
Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter
on top. Place on glass turntable cook on 1000 W for 10 seconds.
Whisk. Cook on 1000 W for 10 seconds. Whisk again and cook on
1000 W for 10 seconds. Repeat 10 second stages until sauce is thick
and creamy. Season and serve immediately with salmon steaks or
asparagus spears.
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Baking
Baking
Dish shape
Ring moulds are ideal for baking cakes
in, especially dense cakes. They help
prevent the outside edge of the cake
overcooking before the dense centre is
cooked through.
Keeping quality
Light sponge type cakes cook very
quickly by microwave and so should be
cooked as required, since their keeping
quality is not as long as those baked
traditionally.
Consistency
Generally cakes to be cooked by
microwave should have a softer
consistency than those baked
traditionally. As a general rule add 1530 ml (1-2 tbsp) of milk or water to the
mixture.
Sponge Cake
Covering
Just as you wouldn’t cover a cake
baked in a traditional oven, never cover
your cakes cooked by microwave.
Dish size
Always use the exact dish size stated
in the following recipes, otherwise
cooking times and results will be
affected.
Mixing/beating
Cakes cooked by microwave need to
be well mixed, but not over beaten.
Generally it is unnecessary to cream
butter and sugar or beat eggs in an
electric mixer or food processor. Do
not attempt to cook whisked/fatless
sponges, or any cakes containing
whisked egg white.
Eggs
The following recipes have been tested
using medium eggs. Using a different
size of egg may affect cooking times.
ingredients
100 g (4 oz) self raising our
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs
30 ml (2 tbsp) milk
Dish: 18 cm (7”) soue dish,
based lined with greaseproof
paper
Boston Brownies
ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
100 g (4 oz) self-raising our
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square dish base
lined with greaseproof
Combine all ingredients together in a large bowl. Mix well until smooth.
For best results use an electric whisk. Tip into prepared dish and
smooth the top. Place on glass turntable and cook on 600 W for 6
minutes. Cool for 10 minutes before turning out onto a rack. The
cake is cooked when it has just dried on the top. Do not overcook as
overcooked cakes stale quickly.
N.B.Flavourings can be mixed in e.g. dried fruit, or toppings (Max.
30 m 1-2 tbsp) can be placed in the bottom of the bowl e.g. jam/
treacle/pineapple rings. It is important not to use too much as this will
cause the pudding to undercook.
Place chocolate and butter in a bowl, place on glass turntable and
cook on 1000 W for 1 minute or until chocolate has melted. Stir in all
other ingredients and beat well. Pour into dish and cook on 600 W for
4-5 minutes or until just slightly sticky. Allow to cool and then cut into
squares.
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Chewy Flapjacks
ingredients
MAKES: 8 slices
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
Baking
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Dish: bowl, 20 cm (8”) round an
dish
Ginger Cake
Place butter, syrup and sugar in a bowl, place on a glass turntable and
cook on 1000 W for 1-2 minutes or until melted. Stir in the oats and
raisins. Press into dish. Cook on 1000 W for 3-4 minutes or until rm.
Allow to cool slightly then cut into pieces.
ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) golden syrup
100 g (4 oz) black treacle
75 g (3 oz) soft brown sugar
100 g (4 oz) self-raising our
100 g (4 oz) plain wholemeal our
5 ml (1 tsp) mixed spice
30 ml (2 tsp) ground ginger
5 ml (1 tsp) bicarbonate of soda
pinch salt
150 ml (¼ pt) milk
2 eggs beaten
Dish: bowl, 20 cm (8”) Soué dish
base lined with greaseproof
Carrot Cake
ingredients
2 eggs beaten
150 ml (¼ pt) vegetable or corn oil
150 g (5 oz) self-raising wholemeal our
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts, chopped
Dish: 25 cm (10”) ring mould, based
lined with greaseproof paper
Place butter, syrup, treacle and sugar in a bowl and heat on 1000 W
for 1-2 minutes or until fat has melted. Place ours, spices, bicarbonate
and salt in a large bowl. Stir in treacle mixture and mix well. Stir in
milk and eggs and beat until smooth. Pour into dish, place on glass
turntable and cook on 600 W for 8-9 minutes or until set around edges.
The cake will appear slightly wet in centre, but will continue cooking as
it cools.
Mix eggs and oil together. Combine our, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg mixture into our and stir well
until well combined. Pour into ring mould place on glass turntable and
cook on 600 W for 8 minutes or until rm. Stand for 10 minutes before
turning out. Beat cream cheese and butter until smooth. Gradually beat
in icing sugar and lemon juice. Spread over sides and top of cake and
sprinkle with walnuts.
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Preserves
Preserves
Sterilizing jars
Jam jars can be sterilized by microwave
ready for your jams. Half ll with water
and heat them on 1000 W until water
boils (approx 3 minutes for 2 jars).
Empty and drain upside down on
kitchen paper. The jars should be warm
when lled with jam. If you wish to
cook larger quantities than given in the
recipes below, revert to the traditional
hob method, using a traditional recipe.
Dish size
Always use a very large pyrex bowl.
Do not attempt to use jam pans or
saucepans in your microwave.
Do not leave jams unattended
during cooking because of the high
sugar content.
Soft Fruit Jam
ingredients
Makes approx 1½ lbs jam
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
Place all ingredients in a large bowl and stir. Place on glass turntable,
cook on 1000 W for 5 minutes (10-15 minutes if using frozen fruit),
stirring frequently. Continue to cook in one minute intervals until sugar
has dissolved. Wash down any sugar crystals from around the bowl.
Bring mixture to the boil and continue to cook until setting point is
reached – approx. 15-25 minutes. Test regularly for setting point.
Covering
Do not cover preserves whilst cooking,
apart from if recommended in the
recipe.
We do not recommend that you use
your microwave to sterilize babies’
bottles.
Do not seal preserving jars in your
microwave.
Setting point
To determine whether setting point is
reached, place a couple of drops of jam
or marmalade on a cold saucer (put
one in the fridge whilst making the jam).
Leave to cool. The jam should wrinkle
on the surface when your nger pushes
across the top.
Lemon Curd
ingredients
Makes 2 lbs
4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, well beaten
100 g (4 oz) butter
Dish: large bowl
Place all ingredients in bowl. Mix well. Place on glass turntable, cook
on 1000 W for 1 minute. Stir. Continue to cook in 1 minute stages
until mixture starts to thicken, then cook for 30 seconds at a time until
mixture coats back of spoon. (The eggs will curdle if overcooked). The
mixture will thicken on cooling. Pot into warm jars. Cover with a circle
of waxed paper and a jam pot cover.
Red Onion Chutney
ingredients
Makes approx 1½ - 2 lbs
45 ml (3 tbsp) olive oil
4 large red onions halved and thinly
sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 oz) red wine vinegar
Dish: large bowl
Put oil in bowl with onions. Place on glass turntable and soften on
1000 W for 10-12 minutes, stirring halfway. Add all other ingredients
and mix well. Cook on 600 W for 20 minutes, or until onions are soft.
Cool slightly, then pour into a jar. Allow to cool thoroughly before
chilling.
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Orange Marmalade
ingredients
Dish: 6 pt bowl
450 g (1 lb) seville oranges
1 lemon
900 ml (1½ pts) water
450 g (1 lb) sugar
knob of butter
Dish: 6 pt bowl
Preserves
Tomato Chutney
ingredients
Makes approx 2 lbs
675 g (1½ lb) tomatoes
225 g (8 oz) cooking apples, peeled
and sliced
1 medium onion, chopped
100 g (4 oz) granulated sugar
30 ml (2 tbsp) tomato purée
5 ml (1 tsp) salt
200 ml (7 . oz) white distilled vinegar
10 ml (2 tsp) ground ginger
2 ml (¼ tsp) cayenne pepper
3 ml (½ tsp) mustard powder
Dish: large bowl
Zest oranges and lemon ensuring all the pith is left on the fruit. Set the
rind aside. Place the peeled fruit in a food processor and chop until
the pips are broken. Place the chopped mixture in a large bowl and
pour over the boiling water. Cover and cook on 1000 W for 10 minutes.
Strain the mixture through a sieve into another large bowl pressing the
pulp well until all the juice is extracted. Discard the pulp.
Stir the shredded rind into the hot juice and cook uncovered on 1000 W
for 10 minutes until rind is tender, stirring occasionally. Stir in the sugar
until dissolved. Cook on 1000 W for 8 minutes covered. Stir in the
butter and cook for 30-40 minutes or until setting point. Leave to stand
for 10 minutes then pour into warmed sterilized jars.
NB: Do not double this recipe because it will boil over.
Prick the tomatoes and place in a bowl. Cover with boiling water and
leave for 5 minutes. Drain. Peel off skin and roughly chop esh. Blend
apple and onion in a food processor to a thick purée. Combine all
ingredients together in a bowl. Place on glass turntable and cook on
1000 W for 30 minutes, stirring occasionally. Cook on 1000 W for a
further 5-10 minutes, or until the mixture is thick with no excess liquid.
Leave to stand covered for 10 minutes then stir and pour into sterilised
jars. Cover and label.
Plum Jam
ingredients
Makes approx 2-2½ lbs
675 g (1½ lb) plums or damsons
200 ml (7 . oz) water
675 g (1½ lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: large bowl
80
Prick the plums and place in a large bowl with the water. Place on
glass turntable, cook on 1000 W for 10 minutes or until the fruit is soft.
Add the rest of ingredients. Cook on 1000 W for 5 minutes. stirring
frequently. Wash down any sugar crystals from around the bowl and
bring to the boil on 1000 W. Continue to cook. Do not cover until setting
point is reached - approx. 20-25 minutes, opening the door and testing
regularly. Leave to cool slightly, remove the stones, then pot, seal and
label.
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Questions and Answers
Q: Why won’t my oven turn on?
A: When the oven does not turn on,
check the following:
1. Is the oven plugged in securely?
Remove the plug from the outlet,
wait 10 seconds and reinsert.
2. Check the circuit breaker and the
fuse. Reset the circuit breaker or
replace the fuse if it is tripped or
blown.
3. If the circuit breaker or fuse is all
right, plug another appliance into
the outlet. If the other appliance
works, there probably is a problem
with the oven. If the other appliance does not work, there
probably is a problem with the
outlet.
If it seems that there is a problem
with the oven, contact an
authorized Service Centre.
Q: My microwave oven causes
interference with my TV. Is
this normal?
Q: The oven won’t accept my
program. Why?
A: The oven is designed not to
accept an incorrect program. For
example, the oven will not accept
a fourth stage, and will not accept
an Auto Weight Program after
Delay Start.
Q: Sometimes warm air comes
from the oven vents. Why?
A: The heat given off from the
cooking food warms the air in the
oven cavity. This warmed air
is carried out of the oven by the
air ow pattern in the oven. There
are no microwaves in the air. The
oven vents should never be
blocked during cooking.
Q: The oven stops cooking
and 'H00', 'H97' or 'H98'
appears in the display. Why?
A: This display indicates a problem
with the microwave generation
system. Please contact an
authorised Service Centre.
A: 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, blow dryers, etc. It does
not indicate a problem with your
oven.
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Building-in Your Oven (For NN-ST48KS only)
1. In case of tting into an oven
housing, please use Panasonic’s
Trim Kit. NN-TK612GSQPStainless.
2. Microwave ovens should not be
built into a unit directly above a
top front venting a conventional
cooker. This will invalidate your
one year guarantee.
3. A microwave which is built in must
be more than 850 mm above oor
level. Read Trim- Kit instructions
carefully before installation.
It is recommended that the
microwave oven is placed below
a conventional oven to avoid
heat damage to the facia of the
microwave.
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Technical Specications
ManufacturerPanasonic
Model
Power Supply
Operating Frequency:
Input Power:
Output Power:Microwave
External Dimensions
Overall Cavity Dimensions
Uncrated Weight (approx.)
Initial Maximum 1550 W
Microwave950 W
Weight and Dimensions shown are approximate.
This product is an equipment that fullls the European standard for EMC disturbances
(EMC = Electromagnetic Compatibility) EN 55011. According to this standard this product is an
equipment of group 2, class B and is within required limits. Group 2 means that
radio-frequency energy is intentionally generated in the form of electromagnetic radiation for
purpose of warming or cooking food. Class B means that this product may be used in normal
household areas.