Panasonic NN-ST48KS, NN-ST46KB, NN-ST45KW User Manual

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Page 1

Operating Instructions and Cookbook

Microwave Oven

Model No. NN-ST45KW

NN-ST46KB NN-ST48KS

For household use only

Important safety instructions

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 efcient. 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

RG12 1RT UK

Page 3

Thank you for purchasing this Panasonic appliance.

Contents

Safety Instructions ..............4-9

Disposal of Old Equipment ........9

Before Using Your Oven .........10

Placement of Your Oven ......... 10

Care & Cleaning of Your Oven ..11-12

Maintenance of Your Oven ....... 12

Parts of Your Oven ...........13-14

Important User Instructions .....15-17

Microwaving Principles ..........18

Control Panel .................. 19

General Guidelines ...........20-21

Containers to Use .............. 22

Quick Check Guide to Cooking

Utensils ....................22-23

Setting the Clock ...............24

Child Lock .................... 24

Microwave Cooking and

Defrosting .................... 25

Defrosting Guidelines ........... 26

Defrosting Chart ...............27

Using the Timer ..............28-29

Multistage Cooking .............30

Using the Quick 30 Function ......31

Using the Add Time Function. . . . . . 31

Chaos Defrost ...............32-33

Auto Sensor Reheat/

Cook Programs ..............34-38

Auto Weight Programs ..........39

Auto Weight Beverage Programs ..39

Auto Weight Junior Menu

Programs ..................... 40

Auto Weight Melt & Soften

Programs ..................... 41

Cooking and Reheating

Guidelines . . . . . . . . . . . . . . . . . .42-43

Reheating Charts. . . . . . . . . . . . .44-48

Cooking Charts ..............49-53

Increasing and Decreasing

Recipes ......................54

Using Recipes from Other Books .. 54

Cooking for One ...............54

Recipes

Soups and Starters ...........55-56

Fish .......................57-60

Meat and Poultry .............61-64

Pasta and Rice ..............65-66

Cheese and Egg Dishes .......67-68

Vegetables and Vegetarian .....69-72

Puddings and Desserts ........73-75

Sauces. . . . . . . . . . . . . . . . . . . . . . . 76

Baking .....................77-78

Preserves ..................79-80

Questions and Answers .......... 81

Building-in Your Oven ........... 82

Technical Specications .........83

Page 4

Safety Instructions

� 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 qualied

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.

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 qualied 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 sucient 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.

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

stie 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 aect 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

ovens.

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.

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 qualied 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.

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.

Page 9

Safety Instructions

Voltage & Power

The voltage used must be

the same as specied on this

microwave oven. Using a higher voltage than that which is

specied 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.

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 sufcient 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.

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 qualied 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.

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/Cancel pad 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.

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.

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.

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

specically 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.

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 Identication label

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

Note

The illustration is for reference only.

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 stie 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.

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

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 specically

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.

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.

Page 18

Magnetron

Oven Cavity

Turntable

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.

Reection

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 Soufes. 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.

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.

Page 19

Control Panel

Control Panel NN-ST45KW

NN-ST46KB/ NN-ST45KW/NN-ST48KS

* 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)

6 Chaos Defrost pad (page 32-33) 7 Auto Weight Junior Menu

programs pad (page 40)

8 Auto Sensor cook programs

pads (pages 34-35, 37-38)

9 Auto Weight Melt & Soften

programs pad (page 41)

10 Timer/Clock pad (pages 24, 28-29) 11 More/Less Weight pads (page 33, 34, 39)

12 Add Time pad (page 31) 13 Quick 30 pad (page 31) 14 Stop/Cancel pad: Before Cooking:

One press clears your instructions

During Cooking:

One press temporarily stops the

cooking program. Another press cancels all your instructions and the time of day will appear in the display.

15 Start pad

Press to start operating the oven.

If during cooking the door is opened or Stop/Cancel pad is

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

operation. The display will revert back to clock mode.

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 benet 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.

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.

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.

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.

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.

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.

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:

Note

To activate child lock, Start must be pressed 3 times within a 10 second period.

Page 25

Microwave Cooking and Defrosting

The glass turntable must always be in position when using the oven.

Press

Once High 1000 W

Twice

3 times Defrost 270 W

4 times Medium 600 W 5 times Low 440 W 6 times Simmer 300 W 7 times Warm 100 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.

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).

Shield chickens and joints of meat.

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

(1 lb)

(14 oz)

(1 oz)

(1 lb)

Defrosting

Time per

450 g (1 lb)

10 - 15 mins

10 - 12 mins

8 - 10 mins

10 - 15 mins Place in a suitable dish. Break up frequently. 15 mins

8 - 10 mins

10 - 15 mins

15 - 20 mins Place in a suitable dish. Turn twice. Shield. 15 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. 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

10 mins

60 mins

15-30 mins

15 mins

10-15 mins

10 mins

Pastry

(1 lb)

450

Soft Fruit

(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.

10-15 mins

10 mins

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.

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.

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

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.

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.

Press Start

Time will be added. The time in the display window will count down.

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).

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.

Program Weight Range Suitable 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

- 800

- 1200

- 2000

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.

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

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.

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 benet 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.

Program Minimum Weight Maximum Weight

Soup Chilled Meal Frozen Meal Fresh Vegetables Frozen Vegetables Jacket Potatoes Boiled Potatoes Fresh Fish Frozen Fish Meat Sauce Casserole Rice Pasta

150 200 200 200 200 200 200 200 250 450 800 100 100

g g g g g g g g g g g g g

800 1000 1000 1000 1000 1500 1000

800

800 2000 2000

300

450

g g g g g

g g g

Page 36

Auto Sensor Reheat Programs

Program Weight Instructions

1. Soup

150 g -

800 g

1 press

2. Chilled Meal

200 g 1000 g

2 presses

3. Frozen Meal

200 g 1000 g

3 presses

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.

Page 37

Auto Sensor Cook Programs

Program Weight Instructions

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.

Page 38

Auto Sensor Cook Programs

Program Weight Instructions

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.

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 benet 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

Program Weight Instructions

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

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

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.

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.

Program Weight Instructions

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.

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.

Page 41

Auto Weight Melt & Soften Programs

Program Weight Instructions

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

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

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.

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.

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

1 1000 W 20-30 secs Place on microwave safe plate

4 1000 W 30-50 secs

400

410

205

410

213

425

150

425

Power

Level

1000 W 3 mins

1000 W

1000 W 1 min 30 secs

1000 W

1000 W 1 min 30 secs

1000 W 3 mins

1000 W 1 min

1000 W

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.

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.

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

295

415

400

200

400

425

300

220

300

420

290

140

300

200

300

Power

Level

1000 W

1000 W 4 mins

1000 W 3 mins

1000 W

1000 W 3 mins

1000 W

1000 W 2 mins

1000 W 3 mins

1000 W

1000 W 1 min

1000 W 2 mins 30 secs

1000 W 1 min 30 secs

1000 W 2 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.

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

Page 46

Reheating Charts

Food

Sweetcorn

Tomatoes

Chilled Soup

1 Portion 250 ml 1000 W 2 mins 30 secs Place in a heatproof bowl and

2 Portion 500 ml 1000 W 5 mins

Plated Meal - room temperature

Small-child portion 1 1000 W

Large-adult portion 1 1000 W 5 mins

Drinks

1 Mug Cold Milk 235 ml 1000 W 1 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 ml 1000 W 1 min 40 secs

500

150

Power

Level

1000 W

1000 W 3 mins

1000 W 4 mins

1000 W 1 min 30 secs

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.

Points for checking

Page 47

Reheating Charts

Food

Fruit Pie - Individual x1 1000 W 20 secs

Mince Pies x2 1000 W 30-40 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.

Cauliower

Cheese

Cottage/Fish/ Shepherds Pie

Lasagne/ Cannelloni

Macaroni Cheese

Weight/

Quantity

120

100

454

906

450

400

425

350

450

400

Power

Level

1000 W 40-50 secs

1000 W 30 secs

1000 W 1 min 40 secs

1000 W 3 mins 20 secs

1000 W 8 mins

1000 W

1000 W 10 mins

1000 W

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

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

240

250

300

800

(3)

Power

Level

1000 W

1000 W 1 min

1000 W

(8)

1000 W

(2)

then

300 W

600 W 10 mins

1000 W

then

300 W

1000 W

then

300 W

1000 W

then

300 W

600 W

600 W 14 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.

Points for checking

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

400

800

200

140

Power

Level

600 W 12 mins

600 W 8-9 mins

1000 W

then

600 W

1000 W

then

600 W

1000 W

then

600 W

600 W 5 mins

600 W

600 W 7-8 mins

600 W 9 mins 30 secs

600 W 6 mins 30 secs

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.

Snip corner of the bag and place bag sauce side down in micro-safe dish on glass turntable. Shake bag halfway.

Points for checking

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

250

Power

Level

600 W

1000 W 5-6 mins

600 W 6 mins

1000 W 5-6 mins

1000 W 6-7 mins

1000 W 5-6 mins

1000 W 6 mins

1000 W 12 mins

1000 W 13 mins

1000 W 11 mins

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.

Points for checking

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

(1 oz)

Oats

140 ml

(¼) pt milk

(2 oz)

Oats

275 ml

(½ pt) milk

100

(4 oz)

Oats

500 ml

(1 pt) milk

(2)

160

250

Power

Level

1000 W 2 mins

1000 W

1000 W 2 mins

1000 W 10 mins

1000 W 18-19 mins

1000 W 15 mins

1000 W 10-11 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

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

Cauliower orets

Courgettes

Corn on the Cob x 2 1000 W 12 mins

Leeks - Sliced

Mushrooms

Parsnips Sliced

Peas

Potatoes - boiled

Potatoes par-boiled

Jacket Potatoes 200-250g each

Weight/

Quantity

200

450

250

200

400

300

200

400

250

400

250

300

500

x 1 1000 W 6-7 mins

x 2 1000 W 8-9 mins

x 4 1000 W 15 mins

x 6 1000 W 20 mins

Power

Level

1000 W

1000 W 5-6 mins

1000 W 12 mins

1000 W

1000 W 5 mins

1000 W 8-9 mins

1000 W 6-7 mins

1000 W 4-5 mins

1000 W 5-6 mins

1000 W

(4)

1000 W 5 mins

1000 W 4 mins

1000 W

1000 W 4-5 mins

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

Points for checking

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

Cauliower

Mixed Vegetables

Peas

Soya Beans

Spinach

Sweetcorn

Weight/

Quantity

300

450

400

300

200

250

200

250

200

250

200

Power

Level

1000 W

1000 W 4 mins

1000 W 7-8 mins

1000 W 13 mins

1000 W 8 mins

1000 W 10 mins

1000 W 6 mins

1000 W

1000 W 5 mins

1000 W

1000 W 6 mins

1000 W

1000 W 4 mins 30 secs

1000 W

1000 W 4-5 mins

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

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

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.

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.

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

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.

Page 57

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.

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) cauliower 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 cauliower 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.

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.

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.

Page 61

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.

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) cornour

50 g (2 oz) tasty cheese grated

Dish: 3 litre (6 pt) casserole dish

Place all the ingredients except cornour 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

cornour 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.

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.

Page 64

Paprika Pork Casserole

ingredients

SERVES 4

15 ml (1 tbsp) sunower 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) cornour

30 ml (2 tbsp) crème frâiche

Dish: large casserole with lid

Meat and Poultry

Place all the ingredients except the cornour 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 cornour 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) cornour

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

cornour with a little water. Remove chicken from casserole, skim off excess fat and stir in cornour 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) cornour

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

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.

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.

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 cauliower, 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

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.

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.

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

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.

Page 69

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 cauliower 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

to stand for 5 minutes.

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

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).

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.

Cauliower Cheese

ingredients

SERVES 4

1 cauliower, 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 cauliower 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 cauliower. 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.

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) cornour 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 cornour), mix well. Cook on 600 W for 35 minutes, stir 3-4 times during cooking. Add the blended cornour, 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

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.

Page 73

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 coee 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.

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) cornour

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 cornour. 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

Dish: large bowl, 1.3 litre (2½ pt) pudding basin lightly greased

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.

Page 75

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.

Page 76

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

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.

Page 77

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”) soue 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.

Page 78

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”) Soué 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.

Page 79

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.

Page 80

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

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.

Page 81

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.

Page 82

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.

Page 83

Technical Specications

Manufacturer Panasonic

Model

Power Supply

Operating Frequency:

Input Power:

Output Power: Microwave

External Dimensions

Overall Cavity Dimensions

Uncrated Weight (approx.)

Initial Maximum 1550 W

Microwave 950 W

Weight and Dimensions shown are approximate.

This product is an equipment that fullls 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.

Manufactured by: Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd.

888, 898 Longdong Road. Pudong, Shanghai, 201203, China.

NN-ST46KB, NN-ST45KW, NN-ST48KS

230-240 V 50 Hz

2450 MHz

1000 W (IEC-60705)

525 mm (W) x 388 mm (D) x 310 mm (H)

355 mm (W) x 365 mm (D) x 251 mm (H)

11.5 Kg

Imported by: Panasonic Marketing Europe GmbH

REP. EU: Panasonic Testing Centre

Winsbergring 15, 22525 Hamburg, Germany

Page 84

learn

Visit Panasonic's The Ideas Kitchen website for Microwave advice, recipes, cooking tips and offers:

www.theideaskitchen.co.uk

CUSTOMER COMMUNICATIONS CENTRE

0344 844 3899

For service or spares.

Or order spares direct on line at

www.panasonic.co.uk

Panasonic Corporation http://www.panasonic.com

cook

PHONE OUR

F0003CA21BP

PA0219-10219

Printed in P.R.C.