Page 1
© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2018
F0003CA01QP
PA0718-10718
Printed in China
Operating Instruction and Cook Book
Microwave Oven
Household Use Only
Please read these instructions carefully before using this product,
and save this manual for future use.
Model No.
NN-ST65JW
NN-ST67JS
NN-ST69JS
NN-ST65JW
Page 2
We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a fi rm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the fi rst class results you will achieve by using your new microwave oven.
Panasonic Australia Pty Ltd
1 Innovation Road
Macquarie Park
NSW 2113
Panasonic NZ Ltd
Customer Care Centre
18 Sir Woolf Fisher Drive
Highbrook, Auckland
Private Bag 14911
Panmure, Auckland
Phone: (09) 272 0178
Fax: (09) 272 0129
The serial number of this product may be found on
the back side of the oven. You should note the model
number and serial number of this oven in the space
provided and retain this book as a permanent record
of your purchase for future reference.
MODEL NUMBER _______________________
SERIAL NUMBER _______________________
DATE OF PURCHASE ____________________
Page 3
Table of Contents
Before Operation
Important Safety Instructions .......................................................................................................6-7
Installation and General Instructions ...........................................................................................7-8
Microwaves and How They Work ...................................................................................................9
Cookware and Utensils Guide ...................................................................................................9-10
Feature Diagram .......................................................................................................................... 11
Control Panel ................................................................................................................................12
Ingredient Conversion Chart ........................................................................................................26
Operation and Hints
Quick Guide to Operation ............................................................................................................4-5
Let's Start To Use Your Oven! ......................................................................................................13
Display Window ............................................................................................................................13
To Set Clock .................................................................................................................................14
To Use Child Safety Lock .............................................................................................................14
To Cook on Micro Power by Time Setting ....................................................................................15
To Defrost on Micro Power by Time Setting .................................................................................16
To Defrost using Turbo Defrost ................................................................................................16-17
To Cook using the Quick 30 Feature ............................................................................................18
Using the Add Time Feature .........................................................................................................18
To Use Sensor Reheat Feature ....................................................................................................19
To use Beverage Feature .............................................................................................................20
To Use Sensor Cook Menus ....................................................................................................21-24
To Use Melt & Soften Feature ......................................................................................................25
3-Stages Setting ...........................................................................................................................26
To Use Timer ................................................................................................................................27
Defrosting Chart ...........................................................................................................................28
Reheating Chart ...........................................................................................................................29
Cooking Chart ..............................................................................................................................30
Maintenance
Before Requesting Service ...........................................................................................................31
Care of Your Microwave Oven ......................................................................................................32
Technical Specifi cations ...............................................................................................................33
Panasonic Warranty ................................................................................................................34-35
Cooking Guide
Microwave Recipe Techniques ................................................................................................36-38
Reheat .....................................................................................................................................39-41
Soups and Snacks. .................................................................................................................42-43
Fish and Shellfi sh ....................................................................................................................44-45
Poultry and Eggs .....................................................................................................................46-49
Main Fare Meats .....................................................................................................................50-53
Vegetables and Legumes ........................................................................................................54-59
Rice, Pasta and Noodles .........................................................................................................60-63
Cakes, Desserts and Slices ....................................................................................................64-69
Sauces and Extras .......................................................................................................................70
– 3 –
Page 4
Quick Guide to Operation
Feature How to Operate
To Set Clock
(
page 14)
Press twice. Press once.Set time of day. (Max 12:59)
To set
To cancel
To Set/Cancel
Child Safety
Lock
page 14)
(
To Cook/Defrost
by on Micro
Power by Time
Setting
page 15-16)
(
To Use Turbo
Defrost pad
page 16)
(
To Cook Using the
Quick 30 pad
page 18)
(
Press 3 times. Display.
Select power. Select cooking time.
Press to select the desired weight. Press once.
Press to select the desired cooking time. Press once.
Press 3 times. Display.
or
Press once.
To Use Add Time
pad
page 18)
(
To Cook using
Sensor Reheat
pad
page 19)
(
To Cook using
Beverage pad
page 20)
(
At the end of
program.
Press once.Press once.
Select Serving/weight.
– 4 –
Press once.Press once. Set time.
Press once.Press once.
Page 5
Quick Guide to Operation
Feature How to Operate
e.g. Frozen Vegetables.
To Cook using
Sensor Cook
pads
page 21-24)
(
Press once.Press 3 times.
To Cook using
Melt & Soften
pad
page 25)
(
To Use Kitchen
Timer
page 27)
(
Press until desired
menu number appears.
Press once. Press once.Set time.
Select Serving/weight. Press once.
(continued)
To Set Standing
Time
page 27)
(
To Set Delay Start
page 27)
(
Set the desired
cooking programme,
up to 2 stages.
(see page 26)
Press once.
Set time.
Press once.
cooking programme,
Set time.
Set the desired
up to 2 stages.
(see page 26)
Press once.
Press once.
– 5 –
Page 6
Important Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions To Be Taken When
Using Microwave Ovens For
Heating Foodstuffs
INSPECTION FOR DAMAGE:
A microwave oven should only be used if an inspection
confi rms all of the following conditions:
1. The door fi ts squarely and securely and opens and
closes smoothly.
2. The door hinges are in good condition.
3. The metal plates of a metal seal on the door are
neither buckled nor deformed.
4. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS:
Microwave radiation from microwave ovens can cause
harmful effects if the following precautions are not
taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g. fast food foil
containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with the trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e. an
absorbing material such as food or water) in the
oven cavity unless specifi cally allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in the microwave
oven. Baby bottles fi tted with a screw cap or a teat
are considered to be sealed containers.
10. This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
11. Children should be supervised to ensure that they
do not play with the appliance.
12. It is hazardous for anyone other than a competent
person to carry out any service or repair operation
that involves the removal of a cover which gives
protection against exposure to microwave energy.
13. The surfaces are liable to get hot during use.
Important Instructions
WARNING—To reduce the risk of burns, electric
shock, fi re, injury to persons or excessive microwave
energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode and
should not be heated in the microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven, if it is not
working properly, or if it has been damaged or
dropped.
6. Do not store or use this appliance outdoors.
7. Do not immerse cord or plug in water.
8. Keep cord away from heated surfaces.
9. Do not let cord hang over edge of table or counter.
10. To reduce the risk of fi re in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
11. Do not remove outer panel from oven.
12. Appliances are not intended to be operated by
means of an external timer or separate remotecontrol system.
13. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance and
possibly result in a hazardous situation.
Circuits
Your microwave oven should be operated on a
separate 10 A circuit from other appliances. Failure to
do this may cause the power board fuse to blow, and/
or food to cook slower. Do not insert higher value fuse
in the power board.
– 6 –
Page 7
Important Safety Instructions
(continued)
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped with
a cord having an earthing wire with an earthing plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
WARNING
a) The door seals and door seal areas should be
cleaned with a damp cloth. The appliance should
be inspected for damage to the door seals and
door seal areas and if these areas are damaged
the appliance should not be operated until it has
been repaired by a qualifi ed service technician
trained by the manufacturer.
b) If the door or door seals are damaged, the oven
must not be operated until it has been repaired by
a competent person.
c) It is hazardous for anyone other than a competent
person to carry out any service or repair operation
that involves the removal of a cover which gives
protection against exposure to microwave energy.
d) If the supply cord is damaged, it must be replaced
by the manufacturer, its service agent or similarly
qualifi ed persons in order to avoid a hazard.
e) Before use, the user should check that whether
the utensils are suitable for use in microwave
ovens.
f) Liquids and other foods must not be heated in
sealed containers since they are liable to explode.
g) 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.
h) Care should be taken not to displace the
glass tray when removing containers from the
appliance.
Installation and General Instructions
General Use
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy will
refl ect continuously throughout the oven if no food
or water is present to absorb energy. This can lead
to damage to the microwave oven including arcing
within the oven cavity.
2. If smoke is observed, press the Stop/Reset pad
and leave door closed in order to stifl e any fl ames.
Disconnect the power cord, and/or shut off power
at the fuse or circuit breaker panel.
3. Do not dry clothes, newspapers or other materials
in oven. They may catch on fi re.
4. Do not use recycled paper products, unless the
paper product is labelled as safe for microwave
oven use. Recycled paper products may contain
impurities which may cause sparks and/or fi res
when used.
5. Do not use newspapers or paper bags for cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from food
is transferred to the cooking container and from the
container to the Glass Tray. The Glass Tray can be
very hot after removing the cooking container from
the oven.
8. Do not store fl ammable materials next to, on top
of, or in the oven. It could be a fi re hazard.
9. Do not cook food directly on Glass Tray unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
10. DO NOT use this oven to heat chemicals or other
non-food products. DO NOT clean this oven with
any product that is labelled as containing corrosive
chemicals. The heating of corrosive chemicals in
this oven may cause microwave radiation leaks.
11. If Glass Tray is hot, allow to cool before cleaning
or placing in water.
12. During cooking, some steam will condense inside
and/or on the oven door. This is normal and safe.
Steam will disappear after the oven cools down.
– 7 –
Page 8
Installation and General Instructions
(continued)
13. Do not leave the microwave unattended while
reheating or cooking food in disposable containers
made of plastic, paper or other combustible
materials, as these types of containers can ignite if
overheated.
14. The microwave oven is intended for heating food and
beverages. Drying of food or clothing and heating of
warming pads, slippers, sponges, damp cloth and
similar may lead to risk of injury, ignition or fi re.
15. Metallic containers for food and beverages are not
allowed during microwave cooking.
16. Only use utensils that are suitable for use in
microwave ovens.
Placement of Oven
1. The oven must be placed on a fl at, stable
surface. For correct operation, the oven must
have suffi cient air fl ow. Allow more than 15 cm
of space on the top of the oven, 10 cm at the
back, and 5 cm on both sides. If one side of the
oven is placed fl ush to wall, the other side or
top must not be blocked. Do not remove feet.
(a) Do not block air vents. If they are blocked
during operation, the oven may be overheated
and damaged. When using any cloth over
the oven, the air intake and exhaust should
not be blocked. Also allow suffi cient space on
back and both sides of the oven.
(b) Do not place oven near a hot or damp surface
such as a gas stove, electric range or sink etc.
(c) Do not operate oven when room humidity is
too high.
2. This oven was manufactured for household use only.
Building-in your oven
1. This oven is intended for counter-top and built-
in use only. It is not intended for use inside a
cupboard. This oven may be built into a wall cabinet
by using the proper trim kit (
NN-TK611SWQP
you local Panasonic dealer.
2. In case of fi tting into an oven housing, please use
Panasonic's Trim Kit,
TK611SWQP.
3. Microwave ovens should not be built into a unit
directly above a top front venting conventional
cooker. This may be a safety hazard and could
result in damage to your oven. This will invalidate
your one year guarantee.
4. A microwave which is built in must be more than
850 mm above fl oor level. Read Trim-Kit instructions
carefully before installation. It is recommended that the
microwave oven is placed below a conventional oven
to avoid heat damage to the facia of the microwave.
) which may be purchased from
NN-TK612GSQP/
NN-TK612GSQP/NN-
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. 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.
4. Potatoes, apples, egg yolks, chicken wings, whole
squash and sausages are examples of foods with
nonporous skins. This type of food must be pierced
before cooking, to prevent bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a sudden
boil over of hot liquid. To prevent this possibility the
following steps should be taken:
(a) Avoid using straight-sided containers with
narrow necks.
(b) Do not overheat.
(c) Stir the liquid before placing the container in
the oven and halfway through cooking time.
(d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
(e) Microwave heating of beverages can result
in delayed eruptive boiling, therefore care
should be taken when handling the container.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven. If
undercooked, return meat or poultry to the oven and
cook for a few more minutes at the recommended
power level. It is important to ensure that meat and
poultry are thoroughly cooked.
7. COOKING TIMES given in the Cooking Guide
section are APPROXIMATE. Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used. As
you become familiar with the oven, you will be able
to adjust for these factors.
8. It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. If food is undercooked, it can
always be returned to the oven for further cooking.
If food is overcooked, nothing can be done. Always
start with minimum cooking times recommended.
9. Extreme care should be taken when cooking
popcorn in a microwave oven. Cook for minimum
time as recommended by manufacturer. Use
the directions suitable for the wattage of your
microwave oven. NEVER leave oven unattended
when popping popcorn.
10. When heating food in plastic or paper containers,
keep an eye on the oven due to the possibility of
ignition.
11. The contents of feeding bottles and baby food jars
shall be stirred or shaken and the temperature
checked before consumption, in order to avoid burns.
– 8 –
Page 9
Microwaves and How They Work
Microwaves are a form of high frequency radio waves
similar to those used by a radio, including AM, FM and
CB. They are similar to a television where the radio
waves are converted to a picture on the screen. However,
microwaves are much shorter than radio waves;
approximately twelve centimetres wave length. Electricity
is converted into microwave energy by the magnetron
tube (which is the heart of the microwave oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity through a small plastic
covered piece. The microwaves are converted to heat
in the food. The microwaves enter from the outside
of the food and travel through the food losing half of
their power every two to three centimetres. Continued
cooking to the centre occurs by conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Reflection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless steel or
epoxy-coated steel. This ensures that the microwaves
are kept inside the cavity and evenly distributed
throughout the food with the help of the Glass Tray.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances do
not refl ect or absorb microwave energy, they are ideal
materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules within
the food to vibrate at an incredible rate (2,450,000,000
times per second). Friction, created by the vibration,
produces heat energy which is conducted throughout
the food.
Cookware and Utensils Guide
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
Metallic containers for food and beverages are not
allowed during microwave cooking.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE: Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested; heat one (1) minute
at 1100 W. If the container is microwave ovensafe
(transparent to microwave energy), the container
should remain comfortably cool, the water in glass
measure should be hot. If the container is hot, it has
absorbed some microwave energy and should NOT be
used. This test cannot be used for plastic containers.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins should
not be used for heating or cooking food. Freezer wrap
should not be used as it is not heat resistant and
may melt. Paper towel, greaseproof paper and bake
paper may be safely used for short periods of time for
covering or lining.
Glass, Ceramic and China
Heat-Resistant glass cookware is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls, loaf
dishes, covered casseroles, oblong baking dishes, pie
plates and round or square cake dishes. Examples of
this type of cookware are Pyrex® and Corningware®.
Dinnerware can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to microwave
use for dinnerware and serving pieces. If dinnerware
is marked ovenproof, it frequently is safe to use in
the microwave oven. However, to be sure, check by
conducting microwave dish test previously mentioned.
Several types of glassware and dinnerware are not
recommended for use in the microwave oven. Do not
use dishes with metallic trim or containers with metal
parts. Do not use cups or mugs with glued on handles,
as they may fall off with continued heating. Do not use
delicate glassware. Although the glassware may be
transparent to microwave energy the heat from the
food may cause the glassware to crack.
– 9 –
Page 10
Cookware and Utensils Guide
(continued)
Plastics
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on 1100 W. These dishes, although not suitable for
extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags designed to withstand boiling, freezing,
or conventional heating are microwave safe. Prepare
bags according to manufacturer’s directions. When
cooking by microwave, DO NOT use wire twist-ties
to close bag. They can act as an antenna and cause
arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some disfi guration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from you
to avoid steam burns.
Loosen plastic but let dish stand, covered.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is fi lled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells: Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the wood
to become dry and brittle.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature, if the lid is removed fi rst. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times, heat
from food would cause cracking or breaking.
Metal
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is refl ected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is fi nished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in the
microwave oven as arcing could occur.
– 10 –
Page 11
Feature Diagram
Door Safety Lock System
Oven Window
Oven window with vapor barrier film
(do not remove)
Oven Air Vent
Menu Label
Glass Tray
a. DO NOT operate the oven without the Roller
Ring and Glass Tray in place.
b. Only use the Glass Tray specifically designed for
this oven. Do not substitute any other Glass Tray.
c. If the Glass Tray is hot, allow to cool before
cleaning or placing in water.
d. DO NOT cook directly on the Glass Tray. Always
place food on a microwave-safe dish, or on a
rack set in a microwave-safe dish.
e. If food or utensil on the Glass Tray touches oven
walls, causing the tray to stop moving, the tray
will automatically rotate in the opposite direction.
This is normal.
f. Glass Tray can rotate in either direction.
Power Supply Cord
Power Supply Plug
Control Panel
Door Release Button
Push to open the door. Opening the door during
cooking will stop the cooking process without
cancelling the program. Cook resumes as soon
as the door is closed and Start pad is pressed. It
is quite safe to open the door at any time during a
cooking program and there is no risk of Microwave
exposure.
Identification Plate
Waveguide Cover (do not remove)
Roller Ring
a. Roller Ring should be cleaned regularly to avoid
excessive noise.
b. Roller Ring and Glass Tray should be used at the
same time.
Warning Label
Oven Light
Oven light will turn on during cooking and also
when door is opened.
Note
1. The above illustration is for reference only.
2. The Glass Tray is the only accessory with this oven. All other cooking utensils mentioned in this
manual must be purchased separately.
– 11 –
Page 12
Control Panel
Display Window
(Pg. 13)
Micro Power Pad
(Pg. 15-16)
* The control panel of
NN-ST65JW/NN-ST67JS/
NN-ST69JS
have the same
key layout.
Sensor Reheat Pad
(Pg. 19)
Beverage Pad
(Pg. 20)
Turbo Defrost Pad
(Pg. 16)
More/Less/Weight Pads
(Pg. 16, 20, 25)
More/Less setting:
To adjust the cooking time for
Auto/Sensor programs.
Weight setting:
To select the serving/weight for
Turbo Defrost feature and Auto
programs.
Add Time Pad
(Pg. 18)
Stop/Reset Pad
Before cooking: One press
clears all your instructions.
During cooking: One press
temporarily stops the cooking
process. Another press cancels
all your instructions and colon
or time of day appears in the
display window.
Time Pads
Timer/Clock Pad
(Pg. 14, 27)
Sensor Cook Pads
(Pg. 21-24)
Melt & Soften Pad
(Pg. 25)
Quick 30 Pad
(Pg. 18)
Start Pad
One press allows oven to
begin functioning. If door is
opened or Stop/Reset pad
is pressed once during oven
operation, Start pad must
again be pressed to restart
oven.
Note
If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel
the operation. The display will revert back to clock or colon mode.
Beep Sound
When a pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard,
the unit does not or cannot accept the instruction. The oven will beep twice between programmed
stages. At the end of any complete programme, the oven will beep fi ve times.
– 12 –
Page 13
Let’s Start To Use Your Oven!
1
Plug in.
Plug into a properly earthed electrical outlet. “ ” appears in the display window, then you can start
to operate.
2
Open Door.
Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.
3
Select Power Level.
e.g. 440 W
Press Micro Power pad 4 times (see page 15 for Micro Power chart).
4 times
4
Set Time.
e.g. 12 minute 20 seconds
Press Time pads.
once
twice
twice
5
Press .
Cooking will start. The time in the display window will count down.
Display Window
Micro Power Feature
Power Level Display
Turbo Defrost Feature/
Defrost Display
Auto Cook Feature
More/Less Feature
Press More Pad ( ):
” will appears in the display window.
“
+
Press Less Pad (
” will appears in the display window.
“
-
Number (Time/Weight/Menu)
Weight Display (g/kg)
Child Safety Lock Display
Start Display
):
– 13 –
Page 14
To Set Clock
You can use the oven without setting the clock.
1
Press Twice.
Colon will blink in the display window.
2
Enter Time of Day.
e.g. 12:35
Enter time of day using Time Pads.
12 times
3 times
5 times
Time appears in the display window, colon is blinking.
Verify time of day in the display window.
3
Press .
Colon stops blinking; time of day is entered and locked in the display window.
Note
1. To reset time of day, repeat steps 1-3.
2. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
3. Clock is a 12-hour display.
4. Oven will not operate while colon is blinking.
To Use Child Safety Lock
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
This feature can be set when colon or time of day is displayed.
To set:
Press Start 3 times.
Colon or time of day will disappear.
Actual time will not be lost.
"
window.
"
appears in the display
To cancel:
Press Stop/Reset 3 times.
Colon or time of day will reappear
in the display window.
To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10 seconds.
– 14 –
Page 15
To Cook on Micro Power by Time Setting
1
Press to Select Micro Power Level.
Press Micro Power pad until your desired power level appears in the display window. (see chart below)
Press Power Level Example Of Use
once
twice 800 W (MED-HIGH) Cook poultry, meat, cakes, desserts. Heat milk.
3 times
4 times
5 times 300 W (DEFROST) Thaw foods.
6 times 100 W (LOW) Keep cooked foods warm, simmer slowly.
2
Set Cooking Time.
e.g. 15 minutes
Enter cooking time by using Time pads.
1100 W: up to 30 minutes, Other Powers: up to 99 minutes 50 seconds.
1100 W (HIGH)
600 W (MEDIUM)
440
W (MED-LOW) Simmer soups, stews and casseroles (less tender cuts).
once
5 times
Boil water. Reheat. Cook vegetables, rice, pasta and noodles.
Cook beef, lamb, eggs, fi sh and seafood. Melt butter.
3
Press .
Cooking will start.
The time in the display window will count down.
Note
1. It is possible to programme no more than 3 stages cooking as one cooking set. For 2 or 3 stages
cooking, repeat steps 1 and 2 above before pressing Start pad. When operating, two beeps will be
heard between each stage. (Please refer to page 26 for details).
2. 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.
3. Do not use metal containers on microwave mode.
4. Standing time can be programmed after Micro Power and time setting.
Refer to using the timer page 27.
– 15 –
Page 16
To Defrost on Micro Power by Time Setting
This feature allows you to defrost meat, poultry and seafood by 300 W and time.
1
Press .
Press 5 times to select 300 W. (Defrost power level, refer to page 15)
2
Set Defrosting Time.
Set defrosting time by using Time pads. (up to 1 hour and 30 minutes)
3
Press .
Defrost time appears in the display window and begins to count down.
Note
1. Opening the door and taking out the defrosted parts during the operating time is recommended. turn
over, stir or rearrange the parts which are still in icy.
2. For manual defrosting times, please refer to defrosting chart on page 28.
To Defrost Using Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight.
The serving/weight is 0.1 kg to 3.0 kg.
1
Press .
Press once to select Turbo Defrost feature.
2
Select Desired Weight.
Pressing Turbo Defrost pad or More/Less/Weight pads until your desired weight appears in the display
window.
or
3
Press .
Press Start. Defrosting time appears in the display window and begins to count down.
– 16 –
Page 17
To Defrost Using Turbo Defrost
Food Maximum Weight
Minced meat, chicken pieces, chops 3 k
Beef roast, lamb, whole chickens 3 k
Whole fi sh, scallops, prawns, fi sh fi llets 1 k
(continued)
g
g
g
Tips for Turbo defrost
Meat, which is with bones. For example, if the meat with bones has the same weight as the pure meat, the meat
in the former one is lighter than the latter one. So, subtract 0.5 kg for 2 kg meat with bones is better for defrosting
and 0.25 kg for meat with bones which is less than 2 kg.
Two buzz beeps
Turn over the meat, chicken, fi sh and shellfi sh. Separate the stewed meat, chicken pieces and meat loaf. Apart
the meat loaf from the hamburger. Shield the edge of chicken wings, roast, fat or bones.
Key to defrosting
Remove the package of
the raw meat and place
it on the plate.
For evenly defrosting, turn over the foods or move the position of the foods in the
containers during the progress of defrosting.
Shield the front part of
the chicken drumsticks
by using aluminum foil.
Shield the head and tail
of the whole fi sh by using
aluminum foil.
Remove the package of
the fi sh fi llet and place it
on the plate.
– 17 –
Page 18
To Cook Using the Quick 30 Feature
This feature allows you to quickly set cooking time in 30 second increments.
1
Press .
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 1100 W.
2
Press .
The cooking will start and the time in the display will count down. At the end of cooking, fi ve beeps will
sound.
Note
1. This feature is only available for Micro Power mode. Select desired micro power level before
pressing Quick 30.
2. After setting the time by Quick 30, you cannot use Time pads.
Using the Add Time Feature
1
Press .
After cooking, press Add Time pad once to select the Add Time feature.
2
Enter Cooking Time.
e.g. 5 minutes
Enter cooking time by using Time pads.
1100 W: up to 30 minutes, Other powers: up to 99 minutes and 50 seconds.
5 times
3
Press .
Time will be added. The time in the display window will count down.
Note
1. This feature is not available for Turbo Defrost, Beverage, Melt & Soften, Sensor Reheat and Sensor
Cook menus.
2. The Add Time feature will not operate after 1 minute cooking.
3. The Add Time feature can be used after the 3-stage cooking.
4. The power level is the same as the last stage.
– 18 –
Page 19
To Use Sensor Reheat Feature
This feature allows you to reheat foods without selecting times and power levels. The sensor detects the heat
and humidity generated by the food and reheat your food automatically.
1
Press .
2
Press .
After the heat and humidity is detected by the SENSOR, the remaining time appears in the display window
and begins to count down.
Note
1. If desired, press More/Less/Weight pads to adjust the cooking time before pressing Start.
2. Reheating by Sensor is suitable for pre-cooked foods. There is a setting for frozen and refrigerator
temperature or room temperature foods. It is suitable for casseroles, plated meals, soup, stews,
pasta dishes (except lasagne) and canned foods. Food being reheated should weigh between
125 g and 1.0 kg. For foods weighing less than 125 g and more than 1.0 kg, use a manual micro
power setting.
3. Do not reheat bread or pastry products (raw or uncooked), or beverages.
4. Do not use if oven cavity is warm (from previously cooked foods).
5. Cover foods securely with plastic wrap. (Do not use any snap closing lids.)
6. The door should not be opened before the time appears in the display window.
7. During the heating time, the oven will ‘beep’ and prompt you to stir/rearrange the food. There is no
need to recover if not required.
8. All foods should have a covered standing time of at least 3 to 5 minutes.
– 19 –
Page 20
To Use Beverage Feature
1
Press .
Press Beverage pad until the desired menu appears in the display window (see chart below).
Menu No. Menu Serving/Weight
1 Coffee 1-1 (1 cup coffee) 1-2 (2 cups coffee)
2 Milk 2-1 (1 cup milk) 2-2 (2 cups milk)
2
Select the Serving/weight.
Select the Serving/Weight by using the More/Less/Weight pads.
3
Press .
Reheat will start. The time in the display window will count down.
Note
1. Use a microwave safe cup. Heated coffee/milk can erupt if not mixed with air. Do not heat coffee/
milk in your microwave oven without stirring before and halfway through heating.
2. Care must be exercised not to overheat coffee/milk when using the Beverage feature. It is
programmed to give proper result when heating 1 cup or 2 cups of coffee/milk, starting from room
temperature for coffee and refrigerator temperature for milk. Overheating will cause an increased
risk of scalding, or water eruption.
3. 1 cup of milk is 200 ml to 250 ml and 1 cup of coffee is 150 ml to 200 ml.
Recommended containers
Microwave safe cup
– 20 –
Page 21
To Use Sensor Cook Menus
This feature allows you to cook foods without selecting time and power level. Only set desired menu number and
Serving/Weight, the oven will cook your food automatically.
1
Press Desired Food Category Pad.
Select and press the desired food category pad. Menu number will appears in the display window.
e.g. Vegetable pad
Press once for Vegetables.
Press twice for Root Vegetables
2
Press .
The time in the display window will count down.
Press
Menu No. Menu Recommended Weight
3 Vegetables 125 g - 500
5 Frozen Vegetables 125 g - 1 k
g
g
g
Press
Menu No. Menu Recommended Weight
6 Fish 125 g - 500
7 Chicken Pieces 400 g - 1 k
g
g
Press
Menu No. Menu Recommended Weight
8 Dried Pasta 150 g - 500
9 Instant Noodles 1 serv.-2 servs.
g
Press
Recommended containers
Microwave safe casserole with lid or plastic wrap4 Root Vegetables 125 g - 1 k
Recommended containers
Microwave safe plate with plastic wrap
Microwave safe casserole with lid or plastic wrap
Recommended containers
Microwave casserole with lid
Menu No. Menu Recommended Weight
10 Porridge 100 g - 300
11 Scrambled Egg 50 g - 200
g
g
– 21 –
Recommended containers
Microwave casserole with lid
Page 22
To Use Sensor Cook Menus
Press
(continued)
Menu No. Menu Recommended Weight
12 Legumes 1 cup-4 cups Microwave casserole with lid
13 Jacket Potatoes 400 g - 900
14 Rice 1cup -2.5 cups
16 Quinoa ¼ cup-1 cup
g
Recommended containers
Paper tower
Microwave casserole with lid15 Rissoto 0.5 cup-3cups
Note
1. If desired, press More/Less/Weight pads to adjust the cooking time before pressing Start.
2. The door should not be opened before the time appears in the display window.
3. Do not use plastic dishes as a secure seal cannot be achieved and inaccurate cooking may occur.
4. Only cook foods within the weight ranges described and accessories as indicated.
5. To prevent any mistakes during auto sensor programs ensure that the base of the oven and
container are dry.
6. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot
before serving.
3. Vegetables
It is suitable for cooking all types of leaf, green and
soft varieties of vegetables, including broccoli, squash
caulifl ower, cabbage, asparagus, beans, celery,
zucchini, spinach, capsicum or a mixture of these. All
vegetables should be trimmed or prepared and cut into
evenly sized pieces. Clean the vegetables and place
them in a microwave safe container, add 1 tablespoon
to ¼ cup of water to vegetables if dehydrated or
a softer cooked texture is desired. Butter, herbs,
etc., may be added before heating, but do not salt
vegetables until serving. Cover dishes securely with
plastic wrap and place container at the center of the
glass tray. Select the program then press Start. Open
the door to STIR WHEN TWO BEEPS HEARD during
cooking, press Start Pad to continue. At the end of
cooking, stir larger quantities of vegetables. Let stand,
covered, for 2 to 3 minutes.
4. Root vegetables
Suitable for cooking root vegetables such as
potatoes, sweet potatoes, pumpkin, onions, swede ,
carrots, turnip and beetroot. All vegetables should be
trimmed or prepared and cut into even sized pieces.
Add 1 tablespoon to ¼ cup of water to vegetables
if dehydrated or a softer cooked texture is desired
.Place into an appropriate size dish and cover
securely with plastic wrap . If desired, butter, herbs
etc. may be added but do not add salt until after
cooking. Open the door to STIR WHEN TWO BEEPS
HEARD during cooking, press Start Pad to continue.
At the completion of cooking, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
5. Frozen Vegetables
It is suitable for all types of frozen vegetables. Put
them in a microwave safe container. Do not use plastic
dishes. Best results are achieved if large quantities
are placed in a single layer. Add 1 tablespoon to ¼
cup water to vegetables, if desired. Butter, herbs etc.
may be added before heating, but do not add salt until
serving. Cover dishes securely with plastic wrap and
place container at the center of the glass tray. Select
the program then press Start. Open the door to STIR
WHEN TWO BEEPS HEARD during cooking, press
Start Pad to continue. At the end of the cooking, stir
vegetables and let stand, covered, for 2 to 3 minutes.
6. Fish
It is suitable for cooking whole fi sh and fi sh fi llets (thickness
of fi sh should not be more than 3 cm). Select fi sh suitable
for microwave cooking and place in a single layer in a
shallow microwave safe dish, with skin side down. Add
butter, spices, herbs, or lemon juice to fl avour. Overlap
thin edges of fi llets to prevent overcooking. Shield the eye
and tail area of whole fi sh with small amounts of aluminum
foil to prevent overcooking. Cover dishes securely with
plastic wrap and place container at the center of the glass
tray. Select the program then press Start. Allow large
amounts of fi sh to stand for 3 to 5 minutes after cooking
before serving.
– 22 –
Page 23
To Use Sensor Cook Menus
(continued)
7. Chicken Pieces
It is suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fi llets. Chicken pieces should be
completely thawed before cooking. Pierce the chicken
pieces. Marinate chicken pieces before cooking for added
fl avour and colour. Put the prepared chicken pieces onto
a microwave safe dish. Cover securely with plastic wrap
and place container at the center of the glass tray. Select
the program then press Start. Open the door to STIR
WHEN TWO BEEPS HEARD during cooking, press
Start Pad to continue. Let stand 5 to 10 minutes at the
end of cooking.
8. Pasta
It is suitable for cooking a variety of pastas such as
spaghetti, fettuccine, tagliatelle, macaroni, penne,
spiral and various pasta shapes. Place pasta in an
appropriate size microwave safe dish with boiling
water. Use the above chart as a guide:
Pasta 150
Boiling Water 4 cups 5 cups 6 cups 8 cups
Dish Size 3 litre 3 litre 4 litre 4 litre
Always allow at least ½ depth of volume for
evaporation to prevent boiling over. Add 1 tablespoon
of oil, if desired, before cooking to prevent pasta from
sticking together. Cover securely with plastic wrap and
place container at the center of the glass tray. Select the
program then press Start. Open the door to STIR WHEN
TWO BEEPS HEARD during cooking, press Start pad to
continue. At the end of the cooking, cover and let stand
for 5 to 10 minutes, if required, before draining.
g
250
g
350
g
500
g
9. Instant Noodle
It is suitable for cooking instant noodle. Place the
instant noodle and seasoning in a suitable size
microwave safe casserole with boiling water. Use the
above chart as a guide:
Instant Noodle 1 Serv. 2 Serv.
Boiling Water 500 ml 800 ml
Dish Size 3 litre 4 litre
Allow at least ½ depth of volume for evaporation to
prevent boiling over. Cover securely with plastic wrap
and place container at the center of the glass tray. Select
the program then press Start. Open the door to STIR
WHEN TWO BEEPS HEARD during cooking, press
Start pad to continue.
10. Porridge
Porridge
g
100
g
200
g
300
It is suitable for cooking congee/porridge. Place the
rice in a suitable size microwave safe casserole. Add
recommended water listed below. Allow at least ½
depth of volume for evaporation to prevent boiling
over. Partially cover with lid. Open the door to STIR
WHEN TWO BEEPS HEARD during cooking, press
Start Pad to continue. Stand 5-10 minutes covered
after cooking.
Recommended
Water
700-800 ml 1.5 L
1000-1200 ml 3 L
1500-1700 ml 4 L
Recommended
Containers
11. Scrambled Eggs
Scrambled Eggs 50
Milk 1 T 2 T 3 T 4 T
Dish Size 2 litre 2 litre 3 litre 3 litre
In a 1-litre dish, beat eggs lightly with a whisk.
Add milk and whisk until well combined (add pinch of
salt). Cover dish with plastic wrap and place container
at the center of the glass tray. Select the program
then press Start. Stand covered for 1 minute before
serving.
g
100 g150 g200
g
12. Legumes
It is suitable for cooking chickpeas, split peas dried
beans and peas. Cover legumes with cold water and
soak overnight, drain. Place legumes and boiling water
into an appropriate sized microwave safe container.
(See table for quantities)
Legumes 1 cup 2 cups 3 cups 4 cups
Boiling Water 3 cups 4 cups 6 cups 8 cups
Dish Size 3 litre 3 litre 4 litre 4 litre
Cover dishes securely with plastic wrap and place
container at the center of the glass tray. Select the
program then press Start. Open the door to STIR
WHEN TWO BEEPS HEARD during cooking, press
Start Pad to continue. At the end of cooking, allow
legumes to stand for 5 minutes if required. If food
needs more time cooking, cook using 600 W.
13. Jacket potatoes
Suitable for cooking whole potatoes with their skin
left on. Choose medium sized potatoes weighing
approximately 200-250 g each. Wash and scrub
potatoes and dry well. Prick with a fork several times.
Place on glass tray lined with paper tower. At the end
of cooking time, allow the potato to stand for 5 to 10
minutes.
– 23 –
Page 24
To Use Sensor Cook Menus
(continued)
14. Rice
It is suitable for cooking short and long grain rice
including specialty rice. It is not suitable for cooking
brown rice or wild rice. Place rice with water at room
temperature in a suitable microwave safe dish. We
recommend the following proportions of rice to cold
tap water:
Rice 1 cup 1½ cups 2 cups 2½ cups
Water 1½ cups 2½ cups 3½ cups 4½ cups
Dish Size 3 litre 3 litre 4.5 litre 4.5 litre
It may be necessary to adjust the water to your
personal preference. Soak in water for 10 - 15
minutes. Always allow at most ½ depth of volume for
evaporation to prevent boiling over. Do not cook rice
in plastic dishes as incorrect cooking times may result.
Cover securely with plastic wrap and place container
at the center of the glass tray. Select the program then
press Start. Open the door to STIR WHEN TWO BEEPS
HEARD during cooking, press Start Pad to continue.
At the end of the cooking, let stand 5 to 10 minutes,
covered.
15. Risotto*
It is suitable for cooking many basic risotto recipes and
variations. Onions and garlic should be pre-cooked
with 1 tablespoon of oil before adding rice and stock.
The quantities of rice and amounts of stock, please
follow the chart below. Always use arborio rice or short
grain rice. Chicken, vegetable, beef or fi sh stock may
be used. Stock should be boiling when added to rice
otherwise cooking times may be incorrect. Cover dish
securely with plastic wrap at stage 1. Open the door
to STIR WHEN TWO BEEPS HEARD during cooking.
Remove a lid or plastic wrap completely from dish. Add
remaining stock. There is no need to re-cover for stage
2. At the end of stage 2 add grated parmesan cheese,
stir through and cook for 2 to 4 minutes on High.
Standing time may be required at the end to allow
risotto to fi nish cooking.
16. Quinoa
It is suitable for cooking quinoa. Place quinoa in a
microwave safe casserole dish. Use the above chart
as a guide:
Quinoa ¼ cup ½ cup ¾ cup 1 cup
Tap water ¾ cup 1 cup 1½ cups 2 cups
Dish Size 2 litre 2.5 litre 3 litre 3.5 litre
Allow at least ½ depth of volume for evaporation to
prevent boiling over. Soak in water for 10 - 15 minutes.
Cover securely with plastic wrap and place container
at the center of the glass tray. Select the program then
press Start. Open the door to STIR WHEN TWO BEEPS
HEARD during cooking, press Start Pad to continue. At
the end of the cooking, let stand 10-15 minutes.
0.5 cup
1 cup
2 cups
3 cups
* General Quantities For Cooking Risotto
Preparation
(Manual Setting)
High for 1 to 2 min.
(all quantities)
½ onion
1 clove garlic
1 tablespoon oil
1 onion
1 cloves garlic
1 tablespoon oil
1 onions
2 cloves garlic
2 tablespoons oil
2 onions
3 cloves garlic
3 tablespoons oil
Sensor Cook
Stage 1 Stage 2
Rice Boiling Stock Boiling Stock High for 2 to 4 min.
0.5 cup 200 ml 200 ml
1 cup 400 ml 400 ml
2 cups 650 ml 650 ml
3 cups 850 ml 850 ml
Finish
(Manual Setting)
2 tablespoons
parmesan
2 tablespoons
parmesan
¼ cup
parmesan
½ cup
parmesan
– 24 –
Page 25
To Use Melt & Soften Feature
1
Press .
Press Melt & Soften pad until the desired menu appears in the display window (see chart below).
Menu No. Menu Serving/Weight
17 Cream Chese 50 g100 g150 g200 g250 g300
18 Chocolate 50 g100 g150 g200 g250 g300
19 Butter 50 g100 g150 g200 g250 g300
20 Ice Cream 300 g600 g900 g1200
2
Select the Serving/weight.
Select the Serving/Weight by using the More/Less/Weight pads.
3
Press .
Reheat will start. The time in the display window will count down.
g
-- -
Recommended containers
Microwave safe bowl/dish with
g
g
g
plastic wrap
Microwave safe dish
Microwave safe dish with
plastic wrap
For best results on Melt & Soften, follow these recommendations:
■
Chocolate:
Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. After heating, stir until
completely melted.
Note: Chocolate holds its shape even when softened.
■
Butter
：
Remove wrapper, cut butter into 3 cm cubes, and place into a microwave safe dish. Melt with plastic wrap.
Stir after cooking.
■
Cream Cheese:
Remove wrapper and place in a microwave safe bowl/dish. Soften with plastic wrap.
■
Ice Cream:
Soften slightly without lid.
Note
If food needs more time cooking or weight exceeds range, cook using 300 W for melting or softening.
– 25 –
Page 26
3-Stage Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [1100 W] 2 minutes, [600 W] 3 minutes and [100 W] 2 minutes.
1. Press once to select
“1100 W”.
7. Press once.
The time will count down at the
first stage in the display window.
Note
1. When operating, two beeps will sound between each stage.
2. This feature is not available for Turbo Defrost, Beverage, Melt & Soften, Sensor Reheat and Sensor
Cook menus.
twice
2. Set as 2 minutes by
using Time Pads.
3. Press 3 times to select
“600 W”.
twice
6. Set as 2 minutes by
using Time Pads.
3 times
4. Set as 3 minutes by
using Time Pads.
5. Press 6 times to
select “100 W”.
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
¼ cup 60 ml ¼ teaspoon 1 ml
⅓ cup 85 ml ½ teaspoon 2 ml
½ cup 125 ml 1 teaspoon 5 ml
⅔ cup 165 ml 2 teaspoons 10 ml
¾ cup 190 ml 3 teaspoons 15 ml
1 cup 250 ml 1 tablespoon 20 ml
1¼ cups 310 ml 1½ tablespoons 30 ml
1½ cups 375 ml 2 tablespoons 40 ml
2 cups 500 ml 3 tablespoons 60 ml
3 cup 750 ml 4 tablespoons 80 ml
3½ cups 875 ml
4 cups 1-litre
6 cups 1.5-litre
8 cups 2-litre
All recipes are tested using standard measurement that appear in the above chart.
– 26 –
Page 27
To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute or
a second timer or program delay start.
To Use as a Kitchen Timer
1. Press once. 2. Set desired amount of time.
(up to 99 minutes and 50 seconds)
To Set Standing Time
1. Set the desired
cooking programme,
up to 2 stages.
(see page 26)
2. Press once.
To Set Delay Start
3. Press Start.
Time will count down
without oven operating.
3. Set desired amount
of standing time.
(up to 99 minutes and
50 seconds)
3. Set the desired
cooking programme,
up to 2 stages.
(see page 26)
4. Press Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
1. Press once.
Note
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the
display window will continue to count down.
2. Delay Start and Standing Time cannot be programmed together with Turbo Defrost, Beverage, Melt
& Soften, Sensor Reheat and Sensor Cook menus. This is to prevent the standing temperature of
the food from rising before defrosting or cooking begins. A change in the starting temperature could
cause inaccurate results.
3. When using Standing time or Delay time, it’s up to 2 Power stages.
2. Set desired amount
of delay time.
(up to 99 minutes and
50 seconds)
4. Press Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
– 27 –
Page 28
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 Weight/Quantity Time & Mode Method
Beef/Lamb/Joint (1)(3) 450 g (1 lb) 300 W 6-8 mins standing 30 mins
Steaks (1)(3) 2 pcs 250 g 300 W 3-4 mins standing 3 mins
Minced beef (1)(3) 450 g (1 lb) 300 W 6-7 mins standing 5 mins
Stewing steak (1)(3) 450 g (1 lb) 300 W 6-8 mins standing 10 mins
Whole chicken (1)(3) 450 g (1 lb) 300 W 5-7 mins standing 10 mins
Chicken portions (1)(3) 450 g (1 lb) 300 W 6-8 mins standing 5 mins
Whole fish (1)(3) 450 g (1 lb) 300 W 6-8 mins standing 5 mins
Fish fillets (2)(3) 450 g (1 lb) 300 W 5-7 mins standing 5 mins
Prawns (2)(3) 450 g (1 lb) 300 W 4-6 mins standing 5 mins
Fruits, soft (1) 250 g 300 W 2-3 mins standing 2 mins
Margarine (3) 250 g 300 W 1-2 mins standing 2 mins
Cheese (3) 450 g (1 lb) 300 W 2-4 mins standing 2 mins
Plated meals homemade
adult size (2)
Cooked Fruit (2) 540 g 300 W 4-5 mins standing 3-5 mins
Cooked meat (2) 520 g 300 W 6-8 mins standing 3-5 mins
Quiche (3) 1 pc 65 g 300 W 1-2 mins standing 2 mins
Casseroles (1) 750 g 1100 W 6-7 mins standing 3-5 mins
Bread rolls (1) 1 pc 85 g 1100 W 20-30 secs standing 5 mins
Pastry puff (1) (3) 1 roll 375 g
Pastry shortcrust (1) (3) 1 roll 500 g 300 W 4-5 mins
Pizza dough (1) (3) 1 ball 240 g
Fruit tarte (3) 470 g 300 W 4-5 mins standing 5 mins
Cheese cake (3) 600 g 300 W 2-3 mins standing 5 mins
Fruit pie (3) 500 g 300 W 6-8 mins standing 5 mins
Meat pie (3) 300 g 300 W 4-6 mins standing 3 mins
350 g 300 W 5-6 mins standing 3-5 mins
300 W 2 mins-2 mins 30
secs
300 W 2 mins-2 mins 30
secs
Stand time 20 mins in
refrig erator
Stand time 20 mins in
refrig erator
standing 10 mins
(1) Turn or stir at half time.
(2) Separate and turn several times.
(3) Remove packaging and place on a heat resistant plate.
– 28 –
Page 29
Reheating Chart
The times given in the charts below are a guideline only, and will vary depending on starting temperature,
dish size etc.
Food
Weight/
Quantity
Time & Mode Method
Drinks-Coffee-Milk
Coffee 1 mug 235 ml 1100 W 1 min 30 secs
Coffee 2 mugs 470 ml
Milk 1 mug 235 ml
1100 W 2 mins 30 secs-
3 mins
1100 W 1 min 20 secs-
1 min 30 secs
Stir before, and after
reheating.
Breads
Croissants
Rolls
Naan bread 225 g 1100 W 30-40 secs
Pitta bread 2 pcs 1100 W 20-30 secs
1 pc 50 g 1100 W 10-20 secs
2 pcs 100 g 1100 W 30-40 secs
1 pc 1100 W 10-20 secs
4 pcs 1100 W 30-40 secs
Place on microwave safe
plate on Glass Tray. Do not
cover. Turn at half time.
Plated meals-Homemade
Vegetables (cooked)
Potato puree 500 g 1100 W 3-4 mins
Rice, quinoa, couscous 300 g 1100 W 2 mins-2 mins 20 secs
Babyfood 120 g 600 W 30-40 secs
300 g 1100 W 2 mins
700 g 1100 W 5 mins-5 mins 30 secs
Cover. Stir at half time.
Canned Food
Baked beans 225 g 1100 W 1 min 30 secs-2 mins
Spaghetti in tomato sauce 200 g 1100 W 1 min 30 secs
Cream of tomato soup 400 g 1100 W 2 mins 30 secs
Chicken soup 425 g 1100 W 3 mins 30 secs
Place in a microwave safe
bowl on Glass Tray. Cover.
Stir halfway.
Pastry Products
Quiche 400 g 1100 W 2-3 mins Place on microwave safe
Samosas/spring rolls 4 pcs 240 g 1100 W 1-1 min 30 secs
plate on Glass Tray. Do not
cover.
Purchased Convenience Foods
Cottage pie (chilled) 450 g 1100 W 5-6 mins
Lasagne (chilled) 400 g 1100 W 7-8 mins
Sausage rolls 250 g 600 W 3-5 mins
Place on microwave safe
plate on Glass Tray. Do not
cover.
– 29 –
Page 30
Cooking Chart
Food Weight/Quantity Time & Mode Method
Beans & Pulses-should be pre-soaked (except lentils)
Chick peas 225 g
Lentils 225 g 440 W 35-40 mins
Red kidney beans 225 g
Fruit-Peel, slice, chop into even sized pieces. Place in shallow microwave safe dish.
Apples, Rhubarb, stewed 450 g 1100 W 7-8 mins Add 30 ml (2 tbsp.) of
Plums-stewed 450 g 1100 W 8-10 mins
Lamb/Beef-from raw-Caution: Hot Fat! Remove dish with care.
Chops 450 g (1 lb)
Cultets 450 g (1 lb) 600 W 10-12 mins
Pasta-Place in a large 3-litre (6 pints) microwave safe bowl
Macaroni 225 g 1100 W 13-15 mins Use 1-litre (1¾ pints)
Spaghetti, Tagliatellie 225 g 1100 W 11-12 mins
Pizza-Fresh chilled- N.B. Remove all packaging. Pizza will have a soft base.
Thin & Crispy 300 g 1100 W 2-3 mins Place on heatproof plate
Deep pan 400 g 1100 W 4-6 mins
Fish & Shellfish
Whole fish 350 g 600 W 7-8 mins
Sea scallops 450 g 600 W 8-10 mins
Green prawns 250 g 600 W 4-5 mins
Sausages-from raw-Caution: Hot Fat! Remove dish with care.
Thick 4 pcs 240 g 1100 W 2-3 mins
Thin 4 pcs 120 g
1100 W 8 mins then
440 W 15-20 mins
1100 W 15 mins then 440
W 35-40 mins
800 W 4-5 mins then
600 W 3-4 mins
1100 W 1 min 30 secs-
2 mins 30 secs
Use 600 ml (1 pt) boiling
water in a large bowl.
Cover. Stir halfway.
water. Only half fill dish.
Cover. Stir halfway.
Place on heatproof plate.
Turn halfway.
boiling water. Cover. Stir
halfway.
on Glass Tray. Do not
cover.
Place on heatproof dish.
Turn or stir halfway.
Place on microwave safe
plate on Glass Tray. Cover.
Turn halfway.
Note
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.
– 30 –
Page 31
Before Requesting Service
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
I accidentally ran my
microwave oven without
any food in it.
Some radio, TV, Wi-Fi, cordless telephone, baby monitor, blue tooth
or other wireless equipment 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.
During cooking, steam and warm air are given off from the food. Most
of the steam and warm air are removed from the oven by the air which
circulates in the oven cavity. However, some steam will condense on
cooler surfaces such as the oven door. This is normal.
Running the oven empty for a short time will not damage the oven.
However, we do not recommend this.
PROBLEM
Oven will not turn on.
Oven will not start cooking.
When the oven is turning
on, there is noise coming
from Glass Tray.
POSSIBLE CAUSE
The oven is not plugged in
securely.
Circuit breaker or fuse is tripped or
blown.
There is a problem with the outlet. Plug another appliance into the
The door is not closed completely. Close the oven door securely.
Start Pad was not pressed after
programming
Another program has already been
entered into the oven.
The program has not been entered
correctly.
Stop/Reset Pad has been pressed
accidentally.
The roller ring and oven bottom
are dirty.
Remove plug from outlet, wait
10 seconds and re-insert.
Reset circuit breaker or replace
fuse.
outlet to check if the outlet is
working.
Press Start Pad.
Press Stop/Reset Pad to cancel
the previous program and
program again.
Program again according to the
Operating Instructions.
Program oven again.
Clean these parts according
to care of your oven (See next
page).
REMEDY
“ ” appears in the display
window.
“H97”, “H98” or “H00”
appears in the Display
Window.
If it seems there is a problem with the oven, contact an authorized Service Centre.
The Child Lock was activated by
pressing Start Pad 3 times.
The display indicates a problem
with microwave generation system.
Deactivate Lock by pressing
Stop/Reset Pad 3 times.
Contact the specifi ed service
centre.
– 31 –
Page 32
Care of your Microwave Oven
Turn the oven off and remove the power plug from the wall socket before cleaning.
Keep the inside of the oven clean. When
food splatters or spilled liquids adhere to
oven walls, wipe with a damp cloth. Mild
detergent may be used if the oven gets
very dirty. The use of harsh detergent or
abrasives is not recommended.
If steam accumulates inside or around the outside
of the oven door, wipe with a soft cloth. This may
occur when the microwave oven is operated
under high humidity conditions and in no way
indicates malfunction of the unit.
It is occasionally necessary
to remove the Glass Tray
for cleaning. Wash the tray
in warm sudsy water or in a
dishwasher.
The outside oven surfaces
should be cleaned with a
damp cloth. To prevent
damage to the operating parts
inside the oven, water should
not be allowed to seep into
the ventilation openings.
Do not allow the Control
Panel to become wet. Clean
with a soft, damp cloth. Do not
use detergents, abrasives or
spray-on cleaners on the
Control Panel. When cleaning
the Control Panel, leave oven
door open to prevent oven
from accidentally turning on.
After cleaning press Stop/
Reset pad to clear display
window.
The roller ring and oven cavity floor should be cleaned
regularly to avoid excessive noise. Simply wipe the
bottom surface of the oven with mild detergent, water
or window cleaner and dry. The roller ring may be
washed in mild sudsy water or dish washer. Cooking
vapors collect during repeated use but in no way affect
the bottom surface or roller ring wheels. When
removing the roller ring from cavity floor for cleaning,
be sure to replace in the proper position.
Note
1. When it becomes necessary to replace the oven light, please consult a dealer to have it replaced.
2. The oven should be cleaned regularly and any food deposits removed.
3. 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.
4. A steam cleaner is not to be used for cleaning.
– 32 –
Page 33
Technical Specifi cations
Model
Power Supply: 230 - 240 V, 50 Hz
Power Consumption*: 4.2 A 950 W
Power Requirement: (Maximum) 7.2 A 1,680 W
Operating Frequency: 2,450 MHz
Output*: 1,100 W
Outside Dimensions (W x H x D): 525 mm (W) x 310 mm (H) x 388 mm (D)
Oven Cavity Dimensions (W x H x D): 355 mm (W) x 251 mm (H) x 365 mm (D)
Overall Cavity Volume: 32 L
Glass Tray Diameter: Ø340 mm
Uncrated Weight: Approx. 11.5 k
NN-ST69JS NN-ST67JS NN-ST65JW
g
Trim Kit
Model Name
Model Number
Outside Dimensions 596 mm (W) x 410 mm (H)
Cabinet Opening 562 mm (W) x 395 mm (H) x 480 mm (D)
* IEC Test Procedure
Specifi cations subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the
identifi cation plate on the microwave oven.
NN-ST69JS NN-ST67JS NN-ST65JW
NN-TK612GSQP NN-TK611SWQP
– 33 –
Page 34
Panasonic Warranty
(For Australia)
– 34 –
Page 35
Panasonic Warranty
(For New Zealand)
– 35 –
Page 36
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
fast and even cooking. Some of these techniques
are similar to those used in conventional cooking, but
because microwaves produce heat very quickly the
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Food Characteristics
Size and Quantity
Small portions cook faster than large portions. As
you increase the quantity of food you put into the
microwave oven, you must also increase your cooking time. The microwave oven has the same power
regardless of quantity; thus the power is divided
between more items and so it takes longer to cook.
As a general guide, if you double the quantity of food
suggested in the recipe, add half the time suggested
again.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Shape
Uniform sizes cook more evenly. To compensate for
irregular shapes, place thin pieces towards the centre of the dish and thicker pieces towards the outer
edge of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and the meat next to
these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Density and Composition
Microwave Recipe Techniques
Porous, airy foods (cakes and breads) take less time
to cook than heavy compacted foods (meat and vegetables). Recipes high in fat and sugar content cook
more quickly.
Soups
Use a bowl and stir before heating and at least once
through reheat time and again at the end.
Techniques for Preparation
Timing
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it
is easier to add time to undercooked food. Once the
food is overcooked, nothing can be done. For each
recipe, an approximate cooking time is given.
Stirring
Stirring is often necessary during microwave cooking. We have noted when stirring is helpful in the
recipes. Always bring the outside edges towards the
centre and the centre portions to the outside.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different thicknesses in the breast and back sections of poultry,
it is a good idea to turn poultry over once to ensure
more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, nuts or
potatoes. Rearrange pieces from the centre to the
edge of the dish.
Cooking in Layers
This microwave oven is not designed to cook more
than 1 layer of food. Cooking in 2 layers may not
always be successful, it takes longer and may be uneven. You can successfully reheat two dinner plates of
food at one time but remember to increase the reheating time and use a microwave warming rack.
Piercing of Foods
Pierce the skin or membrane of foods such as eggs,
tomatoes and jacket potatoes when cooked whole in
the microwave oven. This allows steam to escape. If
the skin has not been pierced, food may burst.
Cured Meats
Cured meats may overcook in some areas due to the
high concentration of salts used in the curing process. So take care when cooking different brands of
bacon as cooking times may vary slightly.
– 36 –
Page 37
Techniques for Preparation
Covering
Covering food minimizes the microwave cooking
time. Because microwave cooking is done with time
and not direct heat, the rate of evaporation cannot be
easily controlled. However, this can be corrected by
using different materials to cover dishes. Plastic wrap
is the best substitute for a lid as it creates a tighter
seal and so it retains more heat and steam. Wax
paper and paper towels hold the heat in but not the
steam. These materials also prevent splattering. Use
a paper towel, wax paper or no cover when steam is
not needed for tenderising.
Browning
Meats and poultry, when cooked longer than 10 to 15
minutes, will brown from their own fat. Foods cooked
for shorter periods of time can be aided with the help
of a browning sauce, worcestershire sauce or soy
sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need
long cooking time and therefore, do not brown. When
cakes or cupcakes are iced, no one will notice the visual difference. For cakes or cupcakes, brown sugar
can be used in the recipe in place of caster sugar or
the surface can be sprinkled with dark spices before
baking.
Standing Time
The moisture molecules continue to vibrate in
the food when the microwave oven has turned
itself off. After all, the molecules were vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves whether in or outside your microwave oven.
Standing time refers to the time it takes (after the
microwave time is completed) to allow the interior of
the food to fi nish cooking.
The amount of standing time varies with the size and
density of the food. In meat cookery, the internal temperature will rise between 5 °C and 10 °C if allowed
to stand covered for ten to fi fteen minutes. Rice and
vegetables need shorter standing time, but this time
is necessary to allow foods to complete cooking in
the centre without overcooking on the edges.
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter
because of a lower concentration of heat in the food.
Foods should always be kept covered while standing
in order to retain the heat. If a longer standing time is
required (while you cook another food to serve with
the fi rst, for instance), cover with aluminum foil.
Converting Your Favourite Conventional
Recipes for Microwave Cooking
When adapting conventional recipes for microwave
cooking, time are reduced considerably.
For example, a chicken which takes 1 hour to cook in
a moderate oven will take 15 to 20 minutes on
800 W Power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to fi nish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
to two thirds, e.g. 1 cup (250 ml) should be reduced
to ½ cup (125 ml).
• Add more thickening such as fl our or cornfl our to
sauces and gravies if you do not reduce the liquid.
• Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
• Do not salt meats, poultry or vegetables before
cooking; otherwise, they will toughen and dry out.
• If one ingredient takes longer to cook than the
others, pre-cook it in the microwave oven fi rst.
Onion, celery and potato are examples.
• When cooking meat or vegetables, omit any oil or
fat that would have been used in a conventional
recipe for browning.
• Reduce leavening agents for cakes by one quarter
and increase liquids by one quarter.
• Biscuits require a stiff dough. Increase fl our by
about 20 percent. Substitute brown sugar for white
sugar and use biscuit recipes that have dark spices
or require icing. Because of the short cooking time,
biscuits don’t have time to brown. Chill dough for
half an hour before baking. This produces a crisper
biscuit. Bake biscuits on a glass tray lined with
grease proof paper.
• Since microwaves penetrate foods about two
centimetres from the top, bottom and sides, mixtures in round shapes and rings cook more evenly.
Corners receive more energy and may overcook.
• Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on a
conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave cook-
ing such as casseroles, stews, baked chicken, fi sh
and vegetable dishes. The results from foods such
as grilled meats, cooked souffl es or two-crust pies
could be less than satisfactory. Never attempt to
deep fry in your microwave oven.
Microwave Recipe Techniques
– 37 –
Page 38
Menu Planning for Microwave Cooking
Increasing & Decreasing Recipes
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need last
minute cooking or attention at the same time. The
special features of microwave cookery make it easy
to serve meals with everything piping hot. Cooking of
some foods may be interrupted while you start oth-
ers, without harming the nutritional value or fl avour of
either.
A recipe which requires standing time can be micro-
waved fi rst and another food cooked while it stands.
Dishes prepared in advance can be reheated briefl y
before serving.
It does take some experience and time to cook with
confi dence. Microwaves are fast so you will have to
do some experimenting. You might fi nd you will use
your conventional range in conjunction with your
microwave oven. For example, while cooking the
roast in the microwave oven, you can be cooking the
vegetables and gravy on the range top. This can also
be done the other way around. Prepare your meals
as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices,
stock and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get a
bit behind time. Don’t worry. Dinner servings may be
suitably reheated on 800 W, for 1 to 2 minutes per
serving.
If you prefer not to use foil, cover food with saucepan
lids. A metal lid will retain the heat for at least 15 minutes.
Meanwhile, how can you cook all the vegetables at
the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as
Microwave Recipe Techniques
broccoli, cabbage, caulifl ower, beans and peas in
another.
Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on 1100 W for cooking times refer
to vegetable cooking chart on page 54-55. Fresh
and frozen vegetables can be mixed on a vegetable
platter, but remember frozen vegetables are not
as dense as fresh vegetables, as they have been
blanched before freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Increasing
• To increase a recipe from 4 to 6 servings, increase
each ingredient listed by half.
• To increase a recipe from 4 to 8 servings, double
each ingredient listed.
• For larger quantities of a recipe, a large dish should
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
• Make sure to cover, stir or rearrange food as
directed in the recipe and always check the food
during cooking.
• Increase standing times by 5 minutes per 500 g.
• Use the same Power Level recommended in the
original recipe.
• Increase the cooking times by: ⅓ of original
cooking time for 6 servings; and an extra ½ of
original cooking time for 8 servings.
Decreasing
• To decrease a recipe from 4 to 2 servings, de-
crease each ingredient listed by half.
• For small quantities, a small dish should be used.
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
• Use the same Power Level recommended in the
original recipe.
• Decrease the cooking times by ½ to ⅔ of the
original cooking time.
Cooking for One
• To decrease a recipe from 4 to 1 serving, quarter
each ingredient listed.
• A smaller dish should be used, making sure that the
dish is still large enough to prevent the recipe from
boiling over.
• Use the same Power Level recommended in the
original recipe.
• Quarter the original cooking times, then add extra
time, if needed.
• Make sure to cover, stir or rearrange food as
directed in original recipe and always check the
food during cooking.
– 38 –
Page 39
Converting Recipes from Other Sources
When the recipe is written with a wattage different
than your oven, adjust the cooking time by approximately 10% per 100 watts, e.g. 6 minutes would be
adjusted by 36 seconds. Alternately, adjust the power
level by one level. If your wattage is higher than the
recipe: (1) Adjust time downward or (2) Adjust power
level downward. If your wattage is lower than the
recipe: (1) adjust time upward or (2) adjust power
level upward (when possible).
Converting Recipes from Other Sources
One of the most common uses for a microwave oven
is to reheat food. Your Panasonic microwave allows
you to either reheat by placing food into the oven and
you choose the micro power level and length of heating time or you may reheat automatically by using
the SENSOR REHEAT Pad on your microwave. Following are some directions for reheating pre-cooked
foods from either frozen refrigerator temperature or
room temperature.
General rules for reheating foods by
Micro Power
• Many convenience foods contain heating
instructions on the packaging. It is best to follow
these instructions, being sure to check the wattage
of the oven they used and adjust the cooking time
if necessary (decrease cooking time by 10% for
every 100 watts more powerful your oven is).
• If package directions are not available, follow the
recommendations in the charts on the following
pages.
• All foods must be pre-cooked; raw foods will not
cook through during reheating times and if
consumed may cause illness.
• Do not reheat in foil containers, cans or plastic
containers as incorrect heating times will result.
Place foods into microwave safe bowls or onto
dinner-plates before heating.
• Most foods can be heated on 1100 W but consider
if the food is delicate in structure like baked custard
or you have a large quantity, a lower power level for
slightly longer may be gentler.
• Cover foods with plastic wrap if you require a
steamed effect or leave uncovered for a drier
surface, e.g. Crumbed foods.
Note: when cooking by Sensor Cook all food must
be covered.
• Stir or re-arrange foods during heating as this
will help food heat evenly. Stir after heating and
let stand for 2 to 3 minutes. Check temperatures
before adding extra heating time and ensure food is
hot. If food is not heated enough, consumption may
cause illness.
Reheat
Caution:
Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
– 39 –
Page 40
Reheating by Micro Power - Frozen Pre-cooked Foods
FROZEN ITEM
(Pre-cooked)
BREAD &
BAKED PRODUCT
Bread 1 slice
1 loaf
6 rolls
Cheesecake (450 g) 300 W 5 - 7 Remove from container. Defrost on plate.
Muffi ns - 4 (400
Scones - 6 (400 g) 600 W 1½ - 2
PIES
Fruit Pie (600 g) 300 W
Meat Pie (175 g) 800 W 4 - 4½ Place onto paper towel lined plate.
Pizza (350 g) 1100 W 5 - 6
FROZEN MEAL
Fish in Sauce (200 g) 600 W 5 - 6 Pierce corner of bag. Heat on a plate.
g
) 800 W 1 - 1½ Place onto paper towel lined plate.
POWER
800 W
800 W
600 W
then
800 W
TIME
(in minutes)
10 - 15 sec
1 - 3
1 - 2
5 - 7
5 - 6
SPECIAL INSTRUCTIONS
Do not let bread get hot, or it will become
rubbery and dry out. Remove whole loaf
from original wrapper.
Place on paper towel to absorb moisture.
Defrost on paper lined plate. Stand 2
minutes.
Remove from foil container and place
uncovered into a pie dish.
Remove from package and place onto
paper towel or follow manufacturer’s
instructions.
Frozen Casserole
(500 g)
1100 W 9 - 11
Reheat
Lasagne (500 g) 1100 W 11 - 12
Plated style dinner
(320 g)
Vegetables & Sauce
(in the bag) (500 g)
MISCELLANEOUS
Chicken Pieces (500 g)
Chicken Nuggets (12)
Croissants - 4 (200 g) 300 W 1 - 1½ Place onto paper towel lined plate.
Fish Fingers - 8 (200 g)
Sausage Rolls (225 g) 600 W 2 - 3 Place onto paper towel lined plate.
600 W 8 - 9
800 W 6 - 7 Pierce corner of bag. Heat on a plate.
800 W
800 W
300 W
then
1100 W
8 - 9
3 - 4
2 - 4
2 - 3
Pierce pouch.
Heat on a plate or bowl.
Remove from foil container, place into
serving dish.
Remove foil cover and replace with plastic wrap.
Place onto paper towel lined plate.
Place onto paper towel lined plate.
Place onto paper towel lined plate.
– 40 –
Page 41
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING COLD FOODS
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings.
When heating large quantities, stir food to ensure
even heating. It is quicker to heat individual plates of
food than large quantities in a casserole dish.
Plated Dinners —
Arrange foods with the most dense items towards the
outside of the plate. Cover meats with sauces/gravies if desired, spread out mashed potatoes or rice
so it heats more evenly. When assembling plates of
leftover foods, use foods which have a similar starting temperature.
Covering Foods —
Most foods need to be covered with one sheet of absorbent paper towel to hold in the heat and prevent
splattering without steaming. When more moisture is
desired, cover with plastic wrap.
Heating —
Reheating is usually done on 1100 W, however, if
food has a more delicate texture, like a baked custard, a lower power setting should be used. 800 W
for a little longer will be gentler on the food. An average plate of food would generally take 1 to 3 minutes
to heat depending on the density of the food. Place it
in for the minimum time and add extra heating time if
required.
Ensure food is hot by feeling the bottom of the plate
in the centre. If the plate is cool, food may be warm
but will lose heat quickly as the plate will absorb the
heat and taste cold when served.
If food is not heated enough, consumption may
cause illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
Caution:
Pastry items which have a fi lling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING FOODS FROM THE
FREEZER
VOLUME —
The greater the volume and the more dense the
item, the longer it takes to reheat, e.g. frozen cake
will take less time than frozen casserole.
LARGE VOLUME —
Large, dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on 800 W. This prevents overcooking of the edges.
Stirring is often needed to distribute heat evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable microwave safe containers. If a foil container is used in
the microwave oven it shouldn’t be more than 4 cm
high and must not touch the interior of the microwave
oven. Remove the cover from the tray and replace
with paper towel or plastic wrap to prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam
to escape. This prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfi gure.
Pies and pastries —
Pies and pastries that contain raw pastry and fi lling
cannot be cooked in the microwave oven. Precooked
products can be thawed and heated. Place them on
a sheet of paper towel and elevate on plastic rack
for best results. For added crispness place under the
grill or in a hot oven for few minutes. Pastry items
can become tough and rubbery if overheated, remember to allow 5 minutes standing then test before
adding extra heating time.
Reheat
– 41 –
Page 42
P
UMPKIN SOUP
Serves: 4
Ingredients:
1 kg diced pumpkin
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin, onion and curry powder in a 2-litre
casserole dish. Cover and cook on 1100 W for 12
minutes. Add chicken stock and pepper. Cook on
1100 W for 10 minutes. Cool slightly. Purée pumpkin
and liquid in blender or food processor. Pour into
individual serving dishes and garnish with chives.
To cook by Sensor Cook:
Prepare pumpkin as above. Cover securely with
plastic wrap. Refer to Root Vegetables directions on
page 22. Select Root Vegetables, then Start.
S
HORT AND LONG SOUP
Serves: 4
Ingredients:
200 g fresh singapore noodles
12 (200 g) frozen mini dim sims
4 green onions, sliced
1-litre chicken stock
1 teaspoon crushed garlic
½ teaspoon chopped ginger
2 tablespoons soy sauce
1 chicken breast, cooked and sliced
4 baby bok choy, quartered
1 cup bean sprouts
2 tablespoons dried onion (optional)
Method:
Soups and Snacks
Place all ingredients except bok choy and bean
sprouts in a 4-litre casserole dish and cook on
1100 W for 10 minutes. Add bok choy and cook on
1100 W for 2 minutes. Serve in individual bowls
topped with bean sprouts and onion.
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on 800 W for 8 to 9
minutes.
P
EA AND HAM SOUP
Serves: 6
Ingredients:
2½ cups green split peas
850 g smoked ham hock
1 medium onion, chopped
1 tablespoon fresh thyme leaves
1 bay leaf
6 cups chicken stock
½ cup frozen peas
Method:
Wash split peas and place in a 2-litre capacity bowl
with 1-litre of water. Cover and allow soaking for 8
hours or overnight. Remove rind from ham hock and
discard. Cut meat away from the bone and roughly
chop. Reserve bone. Drain peas and place into a
5-litre capacity microwave safe dish. Add ham bone,
chopped ham, onion, thyme, bay leaf and chicken
stock. Cook uncovered on 1100 W for 15 minutes.
Reduce power to 600 W and cook for 15 minutes.
Skim top of soup and cook on 600 W for a further 30
minutes. Remove ham bone and bay leaf and stir in
frozen peas. Cook on 600 W for 10 minutes. Blend
half the soup and return to the bowl, stirring through
the remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
P
OTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
1 kg potatoes, peeled and diced
2 medium thinly sliced leeks
2 teaspoons fresh thyme
pepper
3 cups chicken stock
150 ml cream
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on 1100 W for 8 minutes. Stir in chicken stock. Cover and cook on
1100 W for 14 to 16 minutes. Purée soup mixture.
Stir in cream and serve hot or cold in individual
bowls.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Root Vegetables directions on page 22.
Select Root Vegetables, then Start.
– 42 –
Page 43
C
HICKEN AND PRAWN LAKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons laksa paste
400 ml coconut milk
1-litre chicken stock
1 tablespoon soy sauce
fresh ground black pepper
Laksa:
250 g rice noodles
8 cups boiling water
1 bunch coriander, leaves chopped
4 small red chillies, seeds removed
and fi nely chopped
½ cup bean sprouts
4 lime wedges
1 tablespoon peanut oil
400 g cooked chicken tenderloins, sliced
12 green king prawns, peeled
Method:
Soup:
Place the laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
1100 W for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4-litre dish. Cover
and cook on 1100 W for 2 to 3 minutes, stirring halfway through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts
and lime on top. Place the peanut oil and prawns in
a 1-litre dish and cook on 800 W for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on 1100 W for 2 minutes. Pour the hot
soup over the ingredients in the 4 bowls and serve.
Z
UCCHINI SLICE
Serves: 4 to 6
Ingredients:
4 rashers bacon, diced
1 onion, diced
2 cups grated zucchini
2 cups grated carrot
1 cup grated tasty cheese
1 cup self raising fl our
5 eggs, lightly beaten
125 ml vegetable oil
1 tablespoon fresh chopped parsley
salt and pepper
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 3-litre casserole dish
and cook on 1100 W for 2 to 3 minutes. Allow to cool
slightly. Stir in zucchini, carrot and cheese and fl our.
In a 1-litre bowl whisk together eggs, oil and parsley.
Add to bacon mixture season with salt and pepper
and stir until combined. Pour into prepared dish.
Cook on 600 W for 20 to 22 minutes.
N
ACHOS SUPREME
Serves: 4 to 6
Ingredients:
500 g topside mince
35 g packet taco seasoning mix
⅓ cup tomato paste
1 teaspoon Mexican chilli powder
310 g
180 g packet corn chips
1 avocado
½ cup sour cream
½ cup grated cheese
paprika
Method:
Place meat in a 2-litre dish. Cook on 800 W for 6
minutes, stirring halfway through. Mix with fork,
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on 800 W for further 10 minutes, stirring halfway
through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the
centre. In a small bowl, mash avocado and mix in
sour cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle with paprika. Heat
on 800 W for 3 to 4 minutes.
N
UTS AND BOLTS
Serves: 6 to 8
Ingredients:
80 g butter
2 teaspoons curry powder
2 tablespoons worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
100 g packet mixed rice crackers
100 g fried noodles
200 g salted peanuts
125 g packet pretzel sticks
½ cup Nutri-Grain
Method:
Place butter, curry, worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
1100 W for 1 to 2 minutes. Add remaining ingredients, mix well and cook on 1100 W for 4 to 5 minutes. Stir twice through cooking. Allow to cool. Place
in a bowl and serve with drinks. Store in an airtight
container once cool.
red kidney beans, mashed in liquid
Soups and Snacks
– 43 –
Page 44
Cooking Fish and Shellfi sh by Micro Power
Clean fi sh before starting the recipe. Arrange fi sh in a single layer, overlap thin fi llet ends to prevent over-
cooking. Prawns and scallops should be placed in a single layer.
Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart
below. Halfway through cooking rearrange or stir prawns, fi sh fi llets or scallops
Cooking Fish and Shellfi sh by Micro Power
FISH OR SHELLFISH AMOUNT POWER
500
g
g
g
g
600 W 8 to 10
600 W 6 to 8
600 W 7 to 9
600 W 7 to 10
Fish Fillets 500
Scallops (sea) 500
Green Prawns medium size
(shelled and cleaned)
Whole Fish
(stuffed or unstuffed)
500 g to 600
APPROX. COOKING TIME
(in minutes)
G
ARLIC PRAWNS
Serves: 2
Ingredients:
60 g butter
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon chopped parsley
500 g peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook on
1100 W for 30 to 50 seconds. Add lemon juice, parsley
and prawns. Cook on 800 W for 5 to 7 minutes, stirring
halfway through cooking. Serve in individual ramekins.
G
ARLIC & CHILLI PRAWNS
Serves: 4
Ingredients:
Fish and Shellfi sh
1 kg medium uncooked king prawns
1 small red onion, thinly sliced
40 g butter
3 cloves garlic, crushed
2 fresh bird's eye chillies,
deseeded & fi nely chopped
½ small red capsicum, fi nely sliced
100 g snow peas, trimmed
1 tablespoon lemon juice
80 ml thickened cream
¼ cup coriander leaves, chopped
Cooked jasmine rice, to serve
Method:
Peel and de-vein prawns leaving tails in tact, set
aside. Place onion, butter, garlic and chilli into a 3-litre
microwave safe dish. Cook on 1100 W for 4 minutes,
stir halfway through cooking. Add prawns and mix to
combine. Cook on 800 W for 4 minutes. Stir in capsicum and snow peas, cover and cook on 800 W for
a further 4 minutes. Stir through lemon juice, cream
and coriander, season and cook on 1100 W for 2
minutes. Serve immediately with cooked rice.
L
EMON PEPPER FISH
Serves: 2
Ingredients:
g
400
fi sh fi llets
¼ cup lemon juice
1 teaspoon cracked black pepper
Method:
Place fi sh, lemon juice and cracked black pepper
in 1-litre casserole dish. Cook on 600 W for 7 to 8
minutes. Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 22. Select Fish,
then Start.
S
PICED WHOLE BREAM
Serves: 2
Ingredients:
2 x 400 g whole bream
1 clove garlic
3 stalks coriander
1 red birds eye chilli
1 tablespoon freshly chopped ginger
1 tablespoon lime juice
2 teaspoons fi sh sauce
2 teaspoons brown sugar
2 green onions, sliced
Method:
Clean and scale fi sh, set aside. Process remain-
ing ingredients in a food processor to form a paste.
Rub the spice paste into the fi sh and place them in
a microwave safe dish. Cook on 440 W for 12 to 15
minutes.
– 44 –
Page 45
S
ALMON MORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
¼ cup fl our
1 tablespoon chopped fresh parsley
pepper
½ teaspoon prepared mustard
1½ cups milk
440 g can salmon and liquid
½ cup fresh bread crumbs
⅓ cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on
1100 W for 1 minute. Add fl our and cook on 1100 W for
1 minute. Add parsley, pepper, mustard and gradually
blend in milk. Cook on 1100 W for 2 to 3 minutes, stir
halfway through cooking. Lightly mix through salmon
and liquid into sauce. Pour into serving dish and top
with bread crumbs and cheese. Cook for further 4 to
5 minutes on 1100 W power.
S
ALMON STEAKS WITH LIME BUTTER
Serves: 4
Ingredients:
30 g butter
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon grated lime rind
2 tablespoons lime juice
½ teaspoon sugar
500 g salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on 800 W for 1 to 2 minutes.
Stir halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on 600 W for 7 to 8
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Fish directions on page 22. Select
Fish, then Start.
O
YSTER SOUP
Serves: 4 to 6
Ingredients:
30 g butter
2 tablespoons fl our
2 cups chicken stock
½ cup cream
20 bottled oysters, drained
salt and white pepper
snipped chives to garnish
Method:
Place butter in 2-litre casserole dish and cook on
1100 W for 1 minute. Add fl our, stir well and cook on
1100 W for 30 seconds. Gradually add stock, stirring
continuously. Cook on 1100 W for 5 to 7 minutes,
stirring halfway through cooking. Add cream, oysters,
salt and pepper. Cook on 800 W for 1 to 2 minutes.
Spoon into individual dishes and garnish with chives.
S
WEET SCALLOP STIR FRY
Serves: 2 to 4
Ingredients:
1 tablespoon oil
1 onion, quartered
½ teaspoon crushed garlic
½ red capsicum sliced
2 sticks celery sliced
2 tablespoons sliced water chestnuts
g
100
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 tablespoon chopped coriander
g
500
Method:
1. Place oil, onion and garlic into a 2-litre dish. Cook
on 1100 W for 1-2 minutes.
2. Add remaining ingredients and cook on 1100 W
for 5-7 minutes, stir halfway through cooking.
3. Serve immediately.
snow peas
scallops
Fish and Shellfi sh
– 45 –
Page 46
Cooking Whole Poultry by Micro Power
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry must be unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish. Place poultry breast-side down: turn over
halfway through cooking. Cover with wax paper to
prevent splattering.
If the poultry is not cooked enough, return it to the
oven and cook a few more minutes at the recommended power level.
DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand,
covered with foil, 10 to 15 minutes after cooking.
Standing time allows the temperature to equalize
throughout the food and fi nishes the cooking pro-
cess.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use ¼ cup per 500 g of poultry.
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits on top of bag.
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. See chart below.
Programme Micro Power and Time.
After cooking, check the internal temperature of the
bird with a microwave or conventional meat thermometer inserted into the muscle. Check temperature in both muscles. The thermometer should not
touch bone. If it does, the reading could be inaccurate. A thermometer cannot be accurately inserted
into a small bird. To check desired cooking of a
small bird, juices should be clear and the drumsticks
should readily move up and down after standing
time.
During cooking, it may be necessary to shield legs,
wings and the breast bone with foil to prevent overcooking. Wooden toothpicks can be used to hold foil
in place.
Cooking Poultry Pieces by Micro Power
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum cooking
Poultry and Eggs
times.
Arrange pieces skin-side down and evenly spread in
a shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
Cooking Poultry by Micro Power
POULTRY POWER
Chickens 800 W 87 °C 10 to 15
Chicken (pieces) 800 W 87 °C 8 to 10
Turkey 800 W 87 °C 12 to 17
Duck 800 W 87 °C 10 to 15
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500 g)
– 46 –
Page 47
C
OOKING EGGS BY MICRO POWER
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.
S
CRAMBLED EGGS
Serves: 2
Ingredients:
2 x 60 g eggs
2 tablespoons milk
pinch of salt
Method:
In a 1-litre casserole dish, beat eggs lightly with
whisk. Add milk and salt. Whisk until well combined.
Cover dish with plastic wrap and cook on 600 W for
2 minutes. Stir eggs and cook for further 2 minutes.
Stand, covered, for 1 minute before serving.
B
ACON AND EGG IN A CUP
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on 1100 W for 1 to 2 minutes. Wrap
bacon around the inside of a 1-cup remekin dish.
Crack egg into centre of dish and pierce with tooth
pick. Cover and cook on 600 W for 50 to 70 seconds.
Sprinkle with grated cheese.
P
OACHED EGGS
Serves: 2
Ingredients:
2 x 60 g eggs
½ cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on 1100 W for 30 - 60 seconds.
Break egg into the water and with toothpick pierce
the egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on 600 W
for 1 to 1½ minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
C
HICKEN AND VEGETABLE KORMA
Serves: 4
Ingredients:
200 g sweet potato
200 g potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ cup tomato paste
kg
1
chicken thigh fi llets
1 small eggplant, diced
¼ cup natural yogurt
Fresh coriander, Mango chutney and Pappadums to
serve
Method:
Peel potatoes and cut into 2 cm dice. Place potatoes,
oil, onion and garlic into a 3-litre microwave safe
dish. Cover and cook on 1100 W for 3 minutes. Add
spices to dish and cook on 1100 W for 1 minute.
Stir in tomato paste and cook for a further 1-minute
on 1100 W. Trim excess fat from chicken and cut
fi llets into thirds. Stir into vegetable mixture and
cook covered on 800 W for 10 minutes, stirring
halfway through cooking. Add eggplant and cook
for a further 5 minutes on 1100 W, stirring halfway
through cooking. Stir through yogurt and serve with
coriander, mango chutney and pappadums.
G
REEN PEPPERCORN CHICKEN
Serves: 4
Ingredients:
g
500
sliced chicken breast fi llets
2 tablespoons green peppercorns
1 tablespoon seeded mustard
1 teaspoon chicken stock powder
2 tablespoons lemon juice
½ cup cream
Method:
Place chicken in a 3-litre casserole dish. Cook on
800 W for 8 to 10 minutes stirring halfway through
cooking. Mix together peppercorns, mustard, stock
powder, lemon juice and cream. Pour over chicken,
stir. Cook on 1100 W for 2 to 3 minutes.
Poultry and Eggs
– 47 –
Page 48
C
HICKEN BURRITOS
Serves: 4
Ingredients:
1 clove garlic, crushed
2 large onions, chopped
1 teaspoon chilli powder (optional)
35 g taco seasoning mix
500 g chicken tenderloins, diced
425 g can red kidney beans, drained
½ cup tomato paste
½ cup water
1 cup grated cheese
12 tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole
dish. Cook on 1100 W for 2 minutes. Stir in remaining
ingredients except cheese and tortillas. Cover and
cook on 800 W for 16 to 18 minutes, stirring twice
during cooking. Serve in warmed tortillas topped with
grated cheese.
T
HAI CHICKEN WINGS
Serves: 3 to 4
Ingredients:
1 kg chicken wings
2 tablespoons soy sauce
2 tablespoons fi sh sauce
2 tablespoons lime juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at least
2 hours in the refrigerator. Cook on 800 W for 15 to
Poultry and Eggs
18 minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
23. Select Chicken Pieces, then Start.
C
HICKEN CACCIATORE
Serves: 4
Ingredients:
400 g can diced tomatoes
¼ cup tomato paste
1 teaspoon minced garlic
1 onion, diced
2 teaspoons dried oregano
1 kg chicken drumsticks
¼ red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on 800 W for 10 to
12 minutes. Turn chicken and stir. Cook on 800 W for
10 to 11 minutes.
C
HICKEN SAN CHOY BAU
Serves: 4 to 6
Ingredients:
10 dried shiitake mushrooms
2 teaspoons sesame oil
1 clove garlic, chopped
500 g minced chicken
10 water chestnuts, fi nely chopped
227 g can bamboo shoots, chopped
¼ cup soy sauce
1 tablespoon oyster sauce
2 tablespoons dry sherry
1 small iceberg lettuce
Method:
Cover mushrooms with boiling water, stand for 30
minutes. Drain, remove stems and chop fi nely. Place
oil and garlic in a 2-litre casserole dish, cook on
1100 W for 40 to 50 seconds. Add chicken and cook
on 800 W for 5 to 6 minutes. Add remaining ingredients except lettuce and cook on 800 W for 5 to 6
minutes. Separate lettuce leaves. place tablespoons
of mixture into each lettuce leaf. Serve immediately.
C
HICKEN ROLLS WITH HONEY MUSTARD
Serves: 4 to 6
Ingredients:
8 chicken thigh fi llets
16 prunes, pitted
8 green onions, sliced
2 tablespoons fl aked almonds
4 rashers rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon brown sugar
1 tablespoon French Mustard
1 tablespoon honey
10 g butter, melted
ground black pepper
Method:
Open out each thigh fi llet and trim away fat. Place 2
prunes, some spring onion and a few fl aked almonds
on each fi llet. Roll fi llets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on 800 W for 16 to
19 minutes, turning halfway through cooking.
– 48 –
Page 49
H
ONEY SESAME DRUMSTICKS
Serves: 4
Ingredients:
1 kg chicken drumsticks
1 clove garlic, chopped
1 teaspoon chopped ginger
¼ cup soy sauce
¼ cup honey
2 tablespoons sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow dish with the meatiest ends to the outside. Cook
on 800 W for 15 to 17 minutes, turning once during
cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
23. Select Chicken Pieces, then Start.
T
HAI RED CHICKEN CURRY
Serves: 4
Ingredients:
1 onion, chopped
2 tablespoons red curry paste
g
500
2 cups fi nely sliced vegetables
1 cup coconut milk
Method:
1. Place onion and curry paste in 3-litre casserole
dish. Cook on 1100 W for 3 to 4 minutes.
2. Add chicken and combine. Cook on 600 W for 8
to 10 minutes, stirring once during cooking.
3. Add vegetables and coconut milk. Stir well. Cover
and cook on 1100 W for 4 minutes. Serve with
Jasmine rice.
C
HICKEN WINGS IN LEMON SAUCE
Serves: 4 to 6
Ingredients:
1 kg chicken wings
¼ cup soy sauce
1 teaspoon ginger powder
2 cloves garlic, crushed
¼ cup lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on 800 W for 15 to 19 minutes. Serve
hot with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Steam Chicken Pieces directions on page
23. Select Chicken Pieces, then Start.
chicken fi llets, chopped
C
HICKEN AND ASPARAGUS RISOTTO
Serves: 4
Ingredients:
300 g fresh asparagus, chopped
2 tablespoons olive oil
1½ cups arborio rice
1 clove garlic, crushed
4 cups boiling chicken stock
2 cups coarsely chopped cooked chicken
¼ cup grated fresh parmesan cheese
¼ cup cream
ground black pepper
1 tablespoon chopped parsley
extra coarsely grated parmesan cheese
Method:
Place asparagus into 2-litre dish and cook on 1100 W
for 1 minute. Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on 1100 W
for 1 minute. Add 2 cups of boiling chicken stock, cook
on 1100 W for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on 1100 W for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
1100 W for 2 minutes. Stand for 5 minutes. Serve
topped with extra parmesan and black pepper.
R
OAST CHICKEN
Serves: 4 to 6
Ingredients:
1.5 kg chicken
2 tablespoons melted butter
seasonings of your choice
lemon, pepper, seasoned salt, etc.
Method:
Clean and pat dry chicken with paper towel. Brush
chicken with melted butter and sprinkle with seasoning. Place chicken, breast-side down, on rack in 4-litre
dish. Cook on 800 W for 30 to 33 minutes. Turn
halfway through cooking.
HINT:
After cooking whole poultry, cover with foil to
retain heat while fi nishing the remainder of the
meal.
Poultry and Eggs
– 49 –
Page 50
Cooking Tender Cuts of Meat using Micro Power
For best results, select roasts that are uniform in shape.
Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other
bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway
through cooking, turn roasts. Half hams should be shielded by wrapping an 8 cm wide strip of foil around
the large end of the ham. Secure to the body of the ham with wooden toothpicks. Fold 3 cm over cut surface. For shank ham halves, shield shank bone by cupping it with foil. One third of the way through cooking,
remove ham from oven and cut off skin. Turn fat side up and reshield edges. If desired, glaze last 10 to 20
minutes of cooking. Loosely cover baking dish with wax paper or paper towel to prevent splatter. If a large
amount of juice accumulates in the bottom of the dish, drain occasionally. If desired, reserve for making
gravy. Multiply the weight of the roast by the minimum recommended times per 500 g. Programme Micro
Power and Time.
Meats can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through the cooking time. Beef and pork rib roasts should be
shielded around the bones. Foil should extend about 5 cm down from bones. The shank and thin ends of
boneless roasts should also be shielded. Make sure foil does not touch the sides of the oven, as arcing
may occur. Canned hams should be shielded on the top cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden toothpicks. Fold 2 cm over cut surface. After heating,
check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does,
the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle
close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the
oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL
MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes. During
standing time the internal temperature equalizes and the temperature rises 5 °C to 10 °C.
Cooking Less-Tender Cuts of Meat by Micro Power
Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 2 cups of soup, broth, etc.
per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat.
Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is
used, prepare the bag according to package directions. Do not use wire or metal twist-ties. Use the nylon tie
provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm
slits in top of bag to allow steam to escape. Multiply the weight of the roast by the minimum recommended
minutes per 500 g as suggested in the chart below. Programme Power and Time. Turn meat over halfway
through cooking. Meat should be tender when cooked.
Main Fare Meats
Meat Chart for Microwave Cooking
MEAT POWER
Beef
Roasts Medium
Rare
Medium
Well
Pot Roast
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
Lamb
Medium
Well
600 W
600 W
600 W
300 W
800 W
800 W
800 W
600 W
600 W
APPROX. COOKING TIME
(minutes per 500 g)
10 to 12
12 to 14
14 to 16
21 to 26
11 to 13
11 to 13
4 to 5
8 to 10
12 to 14
– 50 –
Page 51
T
HAI BEEF CURRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500 g thinly sliced lean beef
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
g
200
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
½ cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on 1100 W for 2 to 3 minutes. Add the beef and
cook on 1100 W for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on 1100 W for 6 to 8 minutes. Mix
in the soy sauce, lemon juice and basil and serve
sprinkled with peanuts.
M
USSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g round steak diced
⅓ cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on 1100 W for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cover
and cook on 440 W for 40 minutes. Stir once to twice
during cooking serve with jasmine rice.
B
EEF BOURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
¼ cup red wine
400 ml tomato puree
½ cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250 g button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook
on 800 W for 14 to 15 minutes. Stir and cook on
440 W for 28 to 29 minutes. Stir and add mushrooms
halfway through cooking.
I
TALIAN BEEF CASSEROLE WITH POLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
⅔ cup polenta
300 ml boiling water
¼ cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on 1100 W for 2 minutes or until
mixture leaves the sides of the dish. Stir in Parmesan
cheese and allow to cool. Place remaining ingredients, except pesto, into a 3-litre casserole dish. Stir
well and cook on 1100 W for 10 minutes. Stir and
continue cooking on 600 W for 35 to 38 minutes, stir
several times during cooking. Shape polenta into 12
balls and place them on top of the casserole. Cook
on 600 W for 9 minutes. Serve casserole topped with
pesto.
Main Fare Meats
– 51 –
Page 52
F
RENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
100 g onion, chopped
1 teaspoon minced garlic
200 g diced potatoes
600 g beef, diced
100 g carrots, diced
⅓ cup tomato paste
1½ cups beef stock
100 g whole button mushrooms
¼ cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook
on 1100 W for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on 1100 W for 8 minutes. Stir
and cook on 440 W for 28 to 29 minutes. Add mushrooms and frozen peas. Stir cook on 440 W for 13 to
14 minutes.
B
EEF STROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 clove garlic, minced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika
⅓ cup sour cream
200 g sliced mushrooms
Method:
Place all ingredients (except sour cream and mushrooms) in a 3-litre casserole dish. Stir until combined.
Cover and cook on 800 W for 7 to 8 minutes, stirring
once during cooking. Add mushrooms. Stir and cook
Main Fare Meats
on 800 W for 3 to 4 minutes. Stir through sour cream.
S
PAGHETTI MEAT SAUCE
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 clove garlic, minced
425 g can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on 1100 W for 7 minutes, stir. Cook on 800 W
for 14 to 15 minutes. Stir halfway through cooking.
Serve with spaghetti.
C
HINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
500 g rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce
¼ cup Hoisin sauce
¼ cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on 1100 W for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on 1100 W for 4 to 5 minutes. Add the vegetables,
cover and cook on 1100 W for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes
before serving.
C
ORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on 1100 W for 10 minutes. Turn meat,
cover and cook on 100 W for 1¼ to 1½ hours. Stand
corned silverside in cooking liquid for 10 minutes
before carving.
Note: Depending on the size and shape of the
silverside, it may require a further 10 to 15 minutes
on 100 W.
kg
corned silverside
– 52 –
C
HILLI BEEF
Serves: 4
Ingredients:
500 g topside beef mince
1 teaspoon minced garlic
35 g chilli seasoning mix
400 g tomato purée
400 g kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on 800 W for 16 to 17 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty
bread.
Page 53
G
OULASH
Serves: 4
Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon butter
2 tablespoons tomato paste
1 teaspoon paprika
500 g lamb, diced
1 small capsicum, diced
1 cup beef stock
2 tablespoons fl our
2 tablespoons water
2 tablespoons sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on 1100 W for 1 to 2 minutes. Add tomato
paste and paprika. Cook on 1100 W for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on 600 W for 25 to 30 minutes, stirring halfway
through cooking. Mix fl our with 2 tablespoons of
water and stir into goulash mixture. Cook on 1100 W
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
L
AMB KORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
⅓ cup korma curry paste
2 large carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on 1100 W for 6 minutes. Add
tomato puree and beef stock and stir, covered and
cook on 440 W for 35 to 37 minutes, stirring once
during cooking. Stir in yoghurt and serve with basmati rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
L
AMB PILAF
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
g
600
g
400
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
g
150
freshly ground black pepper
Method:
Place the oil and onion in a 3-litre dish. Cover and
cook on 1100 W for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on 800 W for 10 minutes. Stir. Cook on 800 W for a
further 10 minutes. Add the rice and chicken stock
and cook covered on 440 W for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
G
INGERED PORK STIR FRY
Serves: 4
Ingredients:
500 g sliced lean pork
¼ cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
½ red capsicum, sliced
2 green onions, sliced
½ cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and corn-
fl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3-litre dish.
Cook on 1100 W for 1 to 2 minutes. Add marinated
pork and sauces and cook on 800 W for 3 to 4
minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on 1100 W for 3 to 4
minutes. Sprinkle with sesame seeds and serve with
noodles.
lean lamb, diced
can tomato pieces
natural yoghurt
Main Fare Meats
– 53 –
Page 54
Cooking Fresh Vegetables By Micro Power
Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to
water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap.
Cook on 1100 W according to time recommended in charts. Halfway through cooking, stir, turn vegetables
over or rearrange.
Vegetables that are to be cooked whole and unpeeled, need to be pierced to allow steam to escape. Place
vegetables on a paper towel lined dinner plate. Allow to stand, covered, according to the time indicated in
the charts.
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on 1100 W power for best results. Weights given are trimmed
weights.
APPROX.
COOKING
VEGETABLE QUANTITY COOKING PROCEDURE
(in minutes)
on 1100 W
Asparagus 250
Beans (fi nely sliced) 250
Beetroot
Broccoli 250
Brussels Sprouts 250
Cabbage 500
Carrots
Caulifl ower 500
6 stalks (400 g)
Celery
Corn
Eggplant 1 (500 g) Dice with ¼ cup water in covered dish. 4 to 6
Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in covered dish. 2 to 4
Vegetables and Legumes
Onions 3 (200 g) Cut in quarters with ¼ cup water in covered dish. 5 to 7
Peas 250
Potatoes-Mashed
-Jacket
Pumpkin 500
Spinach/Silver Beet 250
Sweet Potato 500
Turnips 500
Tomatoes 2 (300 g) Sliced and cooked covered. 2 to 4
Zucchini 500
2 cobs (500 g)
4 cobs (1 kg)
g
g
4 whole
(1 kg)
g
g
g
4 (sliced
fi nely)
g
250
g
cut in 1 cm
pieces
g
g
500
3 Med
g
g
g
g
g
Covered dish with ¼ cup water 1 to 3
Covered dish with ¼ cup water 3 to 5
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
Covered dish with ¼ cup water. 4 to 6
Covered dish with ¼ cup water. 4 to 6
Shredded, with ¼ cup water in covered dish. 5 to 7
With ¼ cup water in covered dish. 5 to 6
With ¼ cup water in covered dish. 6 to 8
With ¼ cup water in covered dish. 4 to 6
Brush with melted butter and cook in covered
dish.
Shell peas and place with ¼ cup water in covered
dish.
Peeled and quartered with ¼ cup water. Covered.
Cook uncovered on paper towel lined plate.
Peeled and cut into uniform pieces with ¼ cup
water in covered dish.
Remove stem, cut leaves into small pieces.
Cook with ¼ cup water in covered dish.
In serving size pieces with 2 tablespoons water in
covered dish.
Peeled and sliced fi nely with ¼ cup water in cov-
ered dish.
Cut in 2 cm pieces in covered dish. 5 to 7
14 to 18
10 to 12
TIME
4 to 6
3 to 5
8 to 10
7 to 9
7 to 9
4 to 5
7 to 9
6 to 8
– 54 –
Page 55
Cooking Frozen Vegetables By Micro Power
Remove vegetables from package and place in an appropriate sized container. Vegetables frozen in a pouch
should be placed on a dish and the top pierced. Cook on 1100 W according to directions given in chart. Vegetables should be cooked covered with a lid or plastic wrap.
Halfway through cooking, stir, turn vegetables over or rearrange. Stir after cooking. Allow to stand for 2 to 3
minutes before serving.
Cooking Frozen Vegetables by Micro Power
APPROX.
VEGETABLE QUANTITY COOKING PROCEDURE
125
250
g
g
g
g
g
g
g
g
g
g
g
Cook in covered 2-litre dish. 4 to 5
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 6 to 8
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish. 5 to 7
Cook in covered 2-litre dish. 4 to 6
Cook in covered 2-litre dish. 4 to 6
Beans 250
Broad Beans 250
Broccoli (spears) 350
Brussels Sprouts 250
Carrots (baby) 250
Caulifl ower 500
Corn (½ cob)
Corn (cobs)
Mixed Vegetables 250
Peas 250
Spinach 250
COOKING TIME
(in minutes) on 1100 W
3 to 4
5 to 7
Vegetables and Legumes
Cooking Dried Beans and Peas by Micro Power
Place hot tap water in 4-litre dish. Bring hot water to the boil on 1100 W for 10 to 12 minutes. Add beans and
2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20
minutes.
Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of
dried beans equals about 3 cups cooked beans. Use in place of canned beans.
Cooking Dried Beans and Peas by Micro Power
APPROX. TIME TO
ITEM CONTAINER
Lentils (250 g) 4-litre dish 2-litres 10 to 12 15 to 20
Soup Mix (250 g) 4-litre dish 2-litres 10 to 12 20 to 25
Split Peas or Lentils (250 g)
Beans (250 g)
Soaked overnight
4-litre dish 2-litres 10 to 12 25 to 30
4-litre dish 2-litres 10 to 12 25 to 30
AMOUNT OF
HOT WATER
BOIL HOT WATER on
1100 W (in minutes)
COVERED
TO COOK BEANS
on 300 W
(in minutes)
COVERED
– 55 –
Page 56
C
HEESY MASHED POTATOES
Serves: 4
Ingredients:
500 g potatoes, peeled and diced
¼ cup water
⅓ cup milk
¼ cup grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on 1100 W for 10 minutes. Drain.
Mash potatoes with milk and grated cheese. Mix
well. Cook on 1100 W for 1 minute. Stir well before
serving.
O
RIENTAL VEGETABLES
Serves: 4 to 6
Ingredients:
1 tablespoon oil
1 cup celery, sliced diagonally
1 large onion, cut into petals
1 green capsicum,
cut into 2.5 cm pieces
1 red capsicum,
cut into 2.5 cm pieces
1 cup sliced mushrooms
1 tablespoon Hoisin sauce
2 teaspoons soy sauce
Method:
1. Place oil and vegetables in a 2-litre casserole
dish. Stir well. Cook on 1100 W for 3 to 4
minutes, stirring halfway through cooking.
2. Mix sauces together in 1-cup glass jug and cook
3. on 1100 W for 1 minute. Pour over hot vegetables
and mix well.
A
RDENNIS STYLE POTATOES
Serves: 4
Ingredients:
4 medium sized potatoes
Vegetables and Legumes
g
100
ham, fi nely diced
3 tablespoons snipped chives
50 g butter
½ cup grated Cheddar cheese
ground black pepper
Method:
Scrub potatoes, wash and pat dry with paper towel.
Prick skins and place on a dinner plate. Cook on
1100 W for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Root Vegetables directions on page 22.
Select Root Vegetables, then Start.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
fi lling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on 1100 W for 4 to 5 minutes.
V
Serves: 4 to 6
Ingredients:
400 g potatoes, thinly sliced
½ red capsicum, sliced into strips
½ green capsicum, sliced into strips
1 tomato, diced
2 tablespoons fresh basil, chopped
4 eggs
⅓ cup sour cream
½ teaspoon cracked black pepper
½ cup grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on
1100 W for 5 to 7 minutes. Arrange capsicum in a
circular pattern on top of potato sprinkle with tomato
and basil. Beat together eggs and sour cream in a
jug. Pour over vegetables. Cook on 600 W for 3 to 5
minutes. Sprinkle with pepper and cheese and cook
on 600 W for 7 to 9 minutes.
C
Serves: 4
Ingredients:
250 g bunch spinach, roughly chopped
4 green onions, fi nely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
Cook washed spinach leaves, green onions and garlic in a covered 3-litre casserole dish on 1100 W for 5
to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Drain well by squeezing between two dinner plates.
Stir through sour cream. Season to taste. Cook on
1100 W for 1 to 2 minutes. Serve.
EGETABLE FRI T TATA
REAMED SPINACH
– 56 –
Page 57
T
HAI VEGETABLE CURRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
½ cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on 1100 W for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy sauce.
Cook on 1100 W for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
C
AULIFLOWER AU GRATIN
Serves: 4
Ingredients:
g
500
trimmed caulifl ower
and cut into pieces
2 tablespoons water
2 tablespoons butter
2 tablespoons fl our
1 cup milk
¼ cup grated tasty cheese
Method:
Place caulifl ower and water in a shallow casserole
dish. Cover and cook on 1100 W for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Stand, covered, while making sauce. Place butter
in a 4-cup glass jug. Cook on 1100 W for 1 to 1½
minutes. Stir in fl our and cook on 1100 W for 1
minute. Add milk gradually. Stir well. Cook on 1100 W
for 2 to 3 minutes, stirring halfway through cooking.
Drain caulifl ower and pour over sauce. Sprinkle with
cheese. Cook on 800 W for 1 to 2 minutes.
Note: Depending on size and arrangement of
caulifl ower pieces, timing will vary.
S
TUFFED TOMATOES
Serves: 2
Ingredients:
2 (large) tomatoes
1
⁄
cup fresh breadcrumbs
4
½ cup grated cheese
4 green onions, fi nely sliced
1 tablespoon fi nely chopped parsley
salt and pepper
¼ cup extra grated cheese
Method:
1. Cut tops off tomatoes. Scoop out pulp of tomato
with a teaspoon. Mix pulp with remaining
ingredients, except extra cheese.
2. Spoon mixture back into tomato shells. Sprinkle
tomatoes with extra cheese.
3. Place tomatoes in 2-litre casserole dish and cook
on 1100 W for 2 to 3 minutes. Serve.
Tip: To cook 4 stuffed tomatoes, cook on 1100 W for
6 to 8 minutes.
T
OMATO VEGETABLE CASSEROLE
Serves: 4 to 6
Ingredients:
200 g mushrooms, sliced
1 eggplant, chopped
200 g zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400 g can tomatoes
½ cup tomato paste
1 tablespoon chopped basil
1 clove garlic, minced
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on 800
W for 10 minutes. Add can tomatoes, tomato purée,
herbs and garlic. Re-cover and cook on 1100 W for 8
to 10 minutes.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
Vegetables and Legumes
HINT:
TO SKIN TOMATOES: Cut a cross into the tomato
skin. Place 1 cup of hot tap water in a 2 cup jug or
bowl and heat on 1100 W for 1½ minutes or until
boiling. Add 1 tomato and heat for a further 20 to
30 seconds. Remove and repeat procedure with
remaining tomatoes. The skin will loosen and can
be easily removed.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.
– 57 –
Page 58
S
AVOURY BRUSSELS SPROUTS
Serves: 4
Ingredients:
250 g brussels sprouts
1 tablespoon butter
g
150
bacon, fi nely chopped
1 onion, fi nely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on 1100 W for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Vegetables directions on page 22. Select
Vegetables, then Start.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on 1100 W for
3 to 5 minutes. Add brussels sprouts and cook on
1100 W for 1 to 2 minutes. Serve.
P
ARMESAN ASPARAGUS
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in a 2-litre casserole
dish. Cover and cook on 1100 W for 1 to 2 minutes.
Drain. Place butter and garlic in a small dish and
cook on 1100 W for 1 minute. Add drained asparagus and mix lightly. Cook on 1100 W for a further 1
minute. Sprinkle Parmesan cheese over asparagus.
Serve.
Tip:
When placing asparagus in dish, place half the tips
one way and half the tips in the opposite direction for
more even cooking.
H
ONEY GLAZED CARROTS AND SUGAR SNAP
P
EAS
Serves: 4 to 6
Ingredients:
350 g carrots
150 g sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on
1100 W for 5 to 7 minutes, stirring halfway through
cooking. Serve.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Vegetables and Legumes
Refer to Root Vegetables directions on page 22.
Select Root Vegetables, then Start.
R
Serves: 4 to 6
Ingredients:
1 cup red lentils (water for soaking)
1 teaspoon turmeric
400 ml coconut milk
250 ml water
1 teaspoon crushed red chilli
1 teaspoon crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2-litre casserole dish. Stir
and cook on 800 W for 18 to 20 minutes, stirring
twice during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 23. Select
Legumes, then Start.
ED COCONUT DHAL
– 58 –
Page 59
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
¼ cup tahini ( sesame paste )
4 cloves garlic, minced
2 tablespoons olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 2-litre
casserole dish and cook on 600 W for 25 to 30
minutes. Drain, process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 23. Select
Legumes, then Start.
C
HICKPEA SALAD WITH CORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, water for soaking
3 cups boiling water
1 red capsicum, diced
1 lebanese cucumber, diced
250 g cherry tomatoes, quartered
1 spanish onion, diced
Coriander Dressing:
½ cup lemon juice
2 teaspoons sugar
½ cup chopped fresh coriander
1 teaspoon chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on 800 W for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 23. Select
Legumes, then Start.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
L
ENTIL HOT POT
Serves: 4 to 6
Ingredients:
900 g new potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
400 g can diced tomatoes
1 cup vegetable stock
2 tablespoons tomato paste
¾ cup red lentils, washed
½ cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on 800 W for 8 to 9 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Jacket Potatoes directions on page 23.
Select Jacket Potatoes, then Start.
Set aside. Place onion, carrot, celery and garlic into
a 3-litre dish. Cook on 800 W for 7 to 8 minutes. Add
curry powder and cook on 800 W for a further 1 minute. Add tomatoes, stock, tomato paste and lentils.
Cook on 800 W for 20 to 22 minutes, stirring halfway
through cooking. Slice potatoes thickly and layer
over the top of lentil mixture. Sprinkle with grated
cheese, paprika and parsley. Cook on 1100 W for 4
to 6 minutes.
Vegetables and Legumes
– 59 –
Page 60
Cooking Rice by Micro power
Follow directions in chart for recommended dish size, amounts of water and cooking time. Add rice to water.
Add salt and butter according to package directions. Cook on 1100 W for time recommended in chart. Allow
to stand, covered, before serving. For special rice, substitute beef or chicken stock for water. Add cooked
onion, mushrooms or crumbled bacon before serving.
APPROX. TIME TO
ITEM CONTAINER
RICE
Quick Cook Brown (1 cup) 2-litre dish 1⅓ cups 10 5
Brown (1 cup) 3-litre dish 3 cups 25 to 30 10
Long Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Short Grain (1 cup) 2-litre dish 2 cups 12 to 14 5
Jasmine (1 cup) 3-litre dish 2 cups 12 to 14 5
AMOUNT
OF WATER
COOK GRAIN on
1100 W UNCOVERED
(in minutes)
STANDING TIME
(in minutes)
Cooking Pasta by Micro Power
Follow directions in chart for recommended dish size, amount of water and cooking time. Boil water, with 1
teaspoon salt and 1 tablespoon oil. Add pasta and cook for time recommended in chart. Cook on 1100 W.
Test pasta for desired cooking before adding more time. Slightly undercook pasta that will be heated again
in casserole. Stir and let stand, uncovered, 5 minutes.
AMOUNT
ITEM CONTAINER
Dried Fettuccine (250 g) 4-litre dish 6 cups 10 to 12 5
Elbow Macaroni, shells,
etc. (250 g)
Fresh Spaghetti, Fettuccine (375 g)
Dried Spaghetti (250 g) 4-litre dish 4 cups 12 to 14 5
Fresh Tortellini, Ravioli
(250 g)
Fresh Gnocchi (375 g) 4-litre dish 6 cups 6 to 8 5
Rice, Pasta and Noodles
3-litre dish 4 cups 12 to 14 5
4-litre dish 6 cups 6 to 8 5
4-litre dish 4 cups 7 to 9 5
OF BOIL-
ING WATER
APPROX. TIME TO
COOK GRAIN on
1100 W UNCOVERED
(in minutes)
STANDING TIME
(in minutes)
Cooking Dried Noodles by Micro Power
Follow directions in chart recommended dish size, amount of water and cooking time. Add 1 tablespoon of
oil to water to prevent noodles from sticking together. Add noodles and cook for time recommended in chart.
Cook noodles on 1100 W. Test noodles for desired cooking before adding extra time. Slightly undercook
noodles that will be cooked again in a stir-fry or recipe. Always drain noodles immediately after cooking or
they may overcook on standing.
AMOUNT OF
ITEM CONTAINER
2 minutes noodles (85 g) 1-litre 500 ml 2 to 3 drain immediately
Long Life Asian Noodles
(250 g)
Rice Vermicelli (125 g) 2-litre 1-litre 3 to 4 drain immediately
3-litre 1-litre 5 to 6
BOILING WA-
TER
– 60 –
APPROX. TIME TO
COOK GRAIN on
1100 W UNCOVERED
(in minutes)
INSTRUCTION
drain immediately
Page 61
S
AUSAGE & BEAN STUFFED CAPSICUMS
Serves: 4
Ingredients:
250 g thin Italian sausages
1 small onion, chopped
2 tablespoons tomato paste
1 tablespoon chopped parsley
440 g red kidney beans, drained
½ cup cooked long grain rice
4 medium red capsicum
¼ cup tomato paste, extra
1 tablespoon grated Parmesan cheese
Method:
Place sausages onto a paper towel lined dinner
plate. Cook on 1100 W for 2 minutes, turn and cook
for a further 2 minutes. Set aside. Place onion and
tomato paste into a medium microwave safe bowl.
Cook uncovered on 1100 W for 2 minutes. Remove
skins from sausages and cut sausages into 1 cm
slices. Stir through onion mixture along with parsley,
beans and rice. Remove tops from capsicum. Take
out the seeds and white membrane and discard. Fill
capsicum with stuffi ng mixture. Place into a shal-
low sided microwave safe dish. Blend together extra
tomato paste with half a cup of water. Pour over and
around capsicum. Cook uncovered on 1100 W for
12 to 14 minutes. Rotate halfway through cooking.
Sprinkle each capsicum with Parmesan and cook on
1100 W for a further 2 minutes.
Tip: substitute any thin sausages Freeze leftover rice
then defrost on 1100 W for 2 minutes per cup
F
RAGRANT COCONUT RICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
2 cups long grain rice
500 ml chicken stock
400 ml coconut milk
1 teaspoon turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir.
Cook on 800 W for 20 to 22 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on page 24. Select Rice,
then Start.
P
AELLA
Serves: 6 to 8
Ingredients:
500 g mussels
¼ cup water
1 green capsicum, sliced
1 red capsicum, sliced
1 onion, sliced
1 clove garlic, crushed
2 tablespoons butter
2 cups long grain rice
400 g can peeled tomatoes, chopped
2 cups hot chicken stock
pinch saffron powder
1½cups cooked diced chicken
200 g peeled green prawns
Method:
Place mussels and water in a 3-litre dish. Cover and
cook on 800 W for 3 to 4 minutes. Set aside. Place
capsicum, onion, garlic and butter into 4-litre dish
and cook on 1100 W for 4 to 5 minutes. Add rice and
stir well. Cook on 1100 W for 2 to 4 minutes. Stir in
tomatoes, hot chicken stock and saffron. Cook on
1100 W for 16 to 18 minutes. Stir in chicken, prawns
and mussels. Cook on 800 W for 4 to 5 minutes.
Stand for 10 minutes before serving.
S
TIR FRIED RICE
Serves: 4
Ingredients:
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon ginger
1 small carrot, fi nely chopped
1 stick celery, sliced
½ red capsicum, diced
6 to 8 medium mushrooms, sliced
2 eggs
4 green onions, chopped
black pepper
1 small can prawns (optional)
1-2 tablespoons soy sauce
2 cups cooked rice
Method:
1. Place oil, garlic and ginger in large shallow dish
and cook on 1100 W for 1 to 2 minutes. Add
carrot, celery and capsicum. Cook a further 2-3
minutes on 1100 W.
2. Break eggs into small dish, add pepper to taste,
mix well and cook on 600 W for 2 to 3 minutes.
Slice into thin strips.
3. Add eggs plus all remaining ingredients to
vegetable mixture. Stir well and cook on 1100 W
for 3 to 5 minutes to heat thoroughly. Serve.
Rice, Pasta and Noodles
– 61 –
Page 62
S
EASONED RICE
Serves: 4 to 6
Ingredients:
1 onion, chopped
1 cup long grain rice
1 teaspoon thyme
1½ cups chicken stock
¼ cup toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on 800 W for 16 to 18 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on page 24. Select Rice,
then Start.
C
HICKEN RISOTTO
Serves: 4
Ingredients:
1 onion, sliced
2 cups short grain rice
1 teaspoon dried oregano
1 teaspoon cracked black pepper
4 cups chicken stock
¼ green capsicum, sliced
¼ red capsicum, sliced
200 g mushrooms, sliced
½ cup frozen peas
2 cooked chicken breast fi llets,
sliced
¼ cup grated parmesan cheese
Method:
Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on 1100 W for 17 to 19 minutes. Add remaining ingredients, stir well and cook
on 1100 W for 4 minutes. Serve.
Rice, Pasta and Noodles
HINT:
TO REHEAT 2 CUPS OF COOKED RICE:
Add 1 to 2 tablespoons of water or a knob of butter
and cook on 1100 W for 2 to 3 minutes.
P
ENNE PUTTANESCA
Serves: 4
Ingredients:
500 g Penne Pasta
2-litres boiling water
1 tablespoon olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli fl akes
1 kg (approx 5) tomatoes, roughly chopped
200 g kalamata olives, pitted
8 anchovy fi llets, drained and
chopped
⅓ cup capers, drained and rinsed
⅓ cup fl at leaf parsley, chopped
2 tablespoons fi nely shredded basil leaves
Method:
Place pasta and boiling water into a 4-litre dish. Stir and
cook on 1100 W for 12 to 14 minutes or until tender.
Drain and set aside. Place oil and garlic into a 2-litre
dish and cook on 1100 W for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and 1100 W for 5 minutes,
stir halfway through cooking. Add remaining ingredients
and cook on 1100 W for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on 1100 W for 2 to 3
minutes to heat through. Season and serve topped with
extra basil leaves or parsley.
C
REAMY SUN-DRIED TOMATO PENNE
Serves: 4
Ingredients:
250 g penne
6 cups boiling water
½ cup sun-dried tamatoes in oil, drained
1 cup basil leaves
¼ cup toasted pinenuts
⅓ cup grated parmesan cheese
300 ml cream
½ cup sliced ham
¼ cup grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on 1100 W for 15 to 16 minutes, or cook by
Sensor Cook. While pasta is cooking, prepare sauce.
Place all ingredients except ham and extra parmesan
cheese into a food processor. Process until smooth.
Drain pasta and add sauce. Serve topped with ham
and extra parmesan cheese.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Pasta directions on page 23. Select Dried
Pasta, then Start.
Tip:
To toast ¼ cup pinenuts place into a small bowl.
Cook on 1100 W for 3 to 4 minutes, stirring every
minute.
– 62 –
Page 63
S
PAGHETTI WITH CHILLI TOMATO SAUCE
Serves: 4
Ingredients:
250 g spaghetti
4 cups boiling water
1 tablespoon olive oil
1 onion, fi nely chopped
2 cloves garlic, crushed
425 g can crushed tomatoes
2 teaspoons crushed chillies
2 tablespoons fresh chopped basil
1 teaspoon pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on 1100 W for 12 to 14 minutes, or cook by
Sensor Cook (Dried Pasta).
Stand, covered, for 2 minutes. Drain. Place oil, onion
and garlic in a 4-cup jug. Cook on 1100 W for 1 to
2 minutes. Add tomatoes, chillies, basil and pepper.
Stir until combined. Cover and cook on 800 W for
10 to 12 minutes, stirring halfway through cooking.
Serve with spaghetti.
P
ESTO FETTUCCINE
Serves: 4
Ingredients:
g
250
6 cups boiling water
2 cloves garlic, crushed
1 cup basil leaves
1 tablespoon pinenuts
½ cup parmesan cheese
1 cup olive oil
Method:
1. Place pasta and water in a 3-litre casserole dish.
Cook on 1100 W for 14-16 minutes. Allow to
stand for 5 minutes then drain.
2. Place remaining ingredients except oil in a food
processor. Slowly add oil in a fi ne stream while
processing.
3. Stir sauce through pasta and serve.
T
ERIYAKI TOFU VEGETABLE NOODLES
Serves: 4
Ingredients:
1 tablespoon sesame oil
g
350
fi rm tofu, diced
1 onion, cut into petals
300 g stir fry vegetables
1 tablespoon hoisin sauce
1 tablespoon teriyaki sauce
85 g 2 minute noodles
2 cups boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook
on 1100 W for 2 to 3 minutes. Add vegetables and
sauces and cook on 1100 W for 4 to 5 minutes, stirring once during cooking. Place noodles and water in
a 2-litre bowl and cook on 1100 W for 2 minutes. Stir
and drain. Toss noodles through tofu and vegetables
and serve.
dried fettuccine
M
ACARONI AND CHEESE
Serves: 4 to 6
Ingredients:
40 g butter
1 onion, fi nely chopped
2 tablespoons fl our
2 cups milk
1 cup grated tasty cheese
6 cups cooked macaroni, drained well
½ cup extra grated tasty cheese
paprika
Method:
Place butter and onion in a 2-litre casserole dish
and cook on 1100 W for 3 to 5 minutes. Add fl our,
mix well and cook on 1100 W for 1 minute. Blend in
milk and cook on 1100 W for 4 to 5 minutes, stirring
halfway through cooking. Add cheese to sauce and
season. Place macaroni and sauce in a 3-litre casserole dish. Mix well.
Top with extra cheese and sprinkle with paprika.
Cook on 1100 W for 6 to 8 minutes.
Note: Macaroni can be cooked using Sensor Cook
(Dried Pasta) functions.
S
ZECHUAN SALAD NOODLES
Ingredients:
350 g fresh Hokkien noodles
½ cup boiling water
250 g cooked chicken, shredded
½ cup roasted cashew nuts
Dressing:
4 green onions, fi nely sliced
2 tablespoons chopped coriander
2 cloves garlic, minced
2 tablespoons smooth peanut butter
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon sweet sherry
2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons chicken stock
10 toasted szechuan peppercorns,
ground
Method:
Place noodles in a bowl with the boiling water. Cook
on 800 W for 1 to 2 minutes. Drain and rinse under
cold water. Drain well. Combine all dressing ingredients and whisk well. Combine noodles, chicken and
cashew nuts and pour over dressing. Toss well to
combine. Serve immediately.
Rice, Pasta and Noodles
– 63 –
Page 64
Cakes, Desserts and slices can successfully be cooked in the microwave oven if
a few simple rules are followed see individual recipes for instructions.
C
OOKING CAKES BY MICRO POWER
• The texture of cakes cooked in the microwave oven is not the same as cakes cooked in a conventional
oven, but it is a convenient way of cooking cakes.
• Do not use metal cake tins, plastic dishes and pyrex, give the best results when cooking cakes. Grease the
dish and line with paper towel or bake paper to absorb excess moisture.
• Round or oval shaped dishes produce the most even cooking results. Square cakes may need the corners
shielded with foil to prevent overcooking.
• Choose light coloured cakes that can be iced or substitute brown sugar for white sugar and sprinkle the top
of cake with spices to give a darker appearance.
• Do not fi ll cake pans more than half full. Microwaved cakes rise substantially more than conventionally
cooked cakes.
• Cakes need to be well mixed but do not over beat. Creaming with an electric mixer or food processor is not
necessary. Use a fork to mix as the microwave aerates the mixture as it cooks.
• Do not cover cakes as the top will steam.
• Cakes should be removed from the oven just before they look cooked as the cooking process will fi nish
during standing time.
• Chocolate cakes cook slightly faster than plain cakes.
• Cakes containing a large amount of whisked egg white will not cook successfully in the microwave oven.
C
OOKING FRUIT BY MICRO POWER
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached 500
Apples - stewed 500
Peaches - poached 500
Pears - poached 500
Plums - poached 500
Plums - stewed 500
Rhubarb - stewed 500
g
1100 W 8 Add 300 ml of water. Only half fi ll dish. Cover.
g
1100 W 6 Only half fi ll dish. Cover.
g
1100 W 4 - 5 Add 300 ml of water. Only half fi ll dish. Cover.
g
1100 W 6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.
g
1100 W 8 Add 300 ml of water. Only half fi ll dish. Cover.
g
1100 W 8 - 10 Add 30 ml (2 tablespoon) of water. Only half fi ll dish. Cover.
g
1100 W 5 Only half fi ll dish. Cover.
S
ULTANA CAKE
Serves: 4 to 6
Ingredients:
100 g butter
Cakes, Desserts and Slices
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising fl our
Method:
Place butter, sultanas, brown sugar and milk in heat
resistant mixing bowl. Cook on 1100 W for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and fl our. Pour batter into base of lined 20
cm round dish. Cook on 600 W for 9 to 11 minutes.
Let cool, loosely covered, with plastic wrap on wire
rack.
Q
UICK MIX CHOCOLATE CAKE
Serves: 4 to 6
Ingredients:
1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
⅓ cup milk
Method
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on 800 W
for 5 to 6 minutes. Stand, covered, for 5 minutes
before turning out. Cool on wire rack.
Tip: To soften butter cook on 600 W for 10 to 20
seconds.
– 64 –
Page 65
P
ACKET CAKE
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on 800 W for 5 to 7 minutes. Stand and allow
to cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts, ¼ cup brown sugar and 1
teaspoon cinnamon. Mix and place on base of cake
dish before cooking cake.
• Melt two tablespoons honey and 30 g butter in
glass jug on 1100 W for 30 to 60 seconds. Pour
over just baked buttercake. Sprinkle with cinnamon.
• Serve warm with cream or custard as a dessert or
serve cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with 1 table-
spoon marmalade and placed in the base of the
dish.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
A
PRICOT and RASPBERRY CRISP
Serves: 4 to 6
Ingredients:
1 (850 g) can apricots, drained
300 g frozen raspberries
1 cup plain fl our
½ cup brown sugar
1 teaspoon cinnamon
1 cup pecans, chopped
1 cup shredded coconut
2 cups toasted muesli
125 g butter
Method:
Place apricots and raspberries in the base of a 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in a 2-cup jug on
1100 W for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on 1100 W for 10 to 12 minutes.
S
TEAMED JAM PUDDING
Serves: 4
Ingredients:
2 tablespoons jam
100 g butter
⅔ cup caster sugar
2 eggs
¾ cup self raising fl our
¼ cup milk
Method:
Spoon jam into bottom of a 2-litre pudding bowl.
Cream butter and sugar in a separate bowl until light
and fl uffy. Add eggs (one at a time), beating well after
each addition. Fold in fl our alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on 1100 W for 5 to 6 minutes. Let
stand, covered, for 5 minutes before serving.
A
PPLE CRUMBLE
Serves: 4
Ingredients:
1 (780 g) can pie apples
½ cup rolled oats
¼ cup plain fl our
½ cup desiccated coconut
½ cup brown sugar
1 teaspoon cinnamon
60 g butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on 1100 W for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
1100 W for 5 to 8 minutes.
Cakes, Desserts and Slices
– 65 –
Page 66
P
EACH CRUMBLE
Serves: 6 to 8
Ingredients:
125 g butter
1 cup fl our
½ cup caster sugar
2 cups toasted muesli
1 cup shredded coconut
1 teaspoon cinnamon
1 (810 g) can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on 800 W for
1 minute. Add fl our, sugar, muesli, coconut and
cinnamon, stir until combined. Place peaches into
a 2-litre casserole dish. Place crumble mixture on
top of peaches and cook on 1100 W for 10 to 12
minutes. Serve with cream or ice cream.
A
PRICOT COBBLER
Serves: 4 to 6
Ingredients:
1 (810 g) can apricot halves, drained
1 packet butter cake mix
½ cup toasted coconut
70 g butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on 1100 W for 6 to 8 minutes.
B
AKED CUSTARD
Serves: 4 to 5
Ingredients:
425 ml milk
3 eggs, lightly beaten
¼ cup sugar
1 teaspoon vanilla essence
pinch ground nutmeg
Cakes, Desserts and Slices
Method:
Place milk in a 4-cup glass jug. Cook on 1100 W
for 2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on 440 W
for 15 to 17 minutes. Allow to stand, covered, for 5
minutes before serving.
B
UTTERSCOTCH PUDDING
Serves: 4 to 6
Ingredients:
1 (400 g) can sweetened condensed milk
30 g butter
1 teaspoon vanilla essence
½ cup milk
¾ cup self raising fl our, sifted
1 cup brown sugar
½ cup hot tap water
Method:
Place condensed milk in a 3-litre casserole dish.
Cook on 600 W for 4 to 5 minutes, stirring twice
during cooking. Stir in butter, vanilla essence and
milk. Stir until butter is melted. Cool slightly. Add milk
mixture to sifted fl our. Mix well. Pour mixture into a
2-litre casserole dish. Sprinkle top with brown sugar
and gently pour hot tap water over mixture. Cook on
1100 W for 5 to 7 minutes.
B
READ AND BUTTER PUDDING
Serves: 4 to 6
Ingredients:
⅓ cup sultanas
¼ cup rum
70 g butter, softened
10 slices fruit loaf
4 eggs
1⅓ cups milk
300 ml cream
⅓ cup brown sugar
Method:
Grease a 4 cup microwave oven safe dish. Combine
sultanas and rum in a small bowl. Heat on 1100 W
for 1 minute. Set aside. Butter both sides of all bread
slices. Remove the crusts and cut into triangles.
Beat together eggs, milk and cream, add liquid
from drained sultanas. Layer one third of the bread
evenly over the base of the 4 cup dish. Sprinkle with
half the sultanas and one third of the brown sugar.
Repeat with another layer of bread, sultanas and
brown sugar and top with the remaining bread. Pour
about two thirds of the egg mixture over the bread
and allow to stand for 20 minutes until the liquid is
absorbed. Pour over the remaining egg mixture and
sprinkle with brown sugar. Elevate on a microwave
safe rack and cook on 300 W for 25 to 30 minutes.
Allow to stand for 10 minutes before serving with
cream or ice cream.
– 66 –
Page 67
C
HOCOLATE SELF SAUCING PUDDING
Serves: 4
Ingredients:
1 cup self raising fl our
1 tablespoon cocoa powder
⅓ cup caster sugar
½ cup milk
1 teaspoon vanilla essence
100 g chocolate
30 g butter
¾ cup brown sugar
2 tablespoons cocoa, extra
¾ cup water
Method:
Sift fl our and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on 800 W
for 1 to 1½ minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup jug.
Pour evenly over pudding. Cook on 1100 W for 4 to 6
minutes.
S
WEET BERRY SAUCE
Makes: Approximately 2 cups
Ingredients:
½ cup caster sugar
½ cup water
500 g berries, halved if large
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook
on 1100 W for 2 to 3 minutes. Add berries. Cook on
1100 W for 3 to 4 minutes. Blend water and cornfl our.
Mix into berry sauce. Cook on 1100 W for 2 minutes.
Serve hot or cold with ice cream.
C
INNAMON POACHED PEARS
Serves: 4
Ingredients:
½ cup water
½cup caster sugar
½ teaspoon cinnamon
4 pears, peeled and sliced
Method:
Combine water, caster sugar and cinnamon in a 1-litre
jug. Cook on 1100 W for 2 minutes. Place the pears
in a 2-litre dish. Pour over syrup and cover. Cook on
1100 W for 6 to 8 minutes.
Tip:
To soften butter cook on 600 W for 10 to 20 seconds.
F
IGS IN RIESLING AND HONEY
Serves 4
Ingredients:
8 fi rm fi gs
1½ cups Riesling wine
80 ml honey
1 teaspoon lemon juice
1 teaspoon grated lemon rind
2 tablespoons chopped pistachio nuts
Method:
Wash and stem the fi gs place into a 2-litre dish
Combine Riesling, and honey and pour over fi gs.
Cook on 800 W for 6 to 7 minutes. Remove fi gs
from syrup, set aside. Add lemon juice and rind to
syrup and cook on 1100 W for 3 to 4 minutes or until
slightly reduced. Pour syrup over fi gs and allow to
cool. Serve with ice cream or cream and sprinkle
with pistachio nuts.
F
RUIT MINCE
Serves: 4
Ingredients:
250 g mixed dried fruit
400 g can crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornfl our
¼ cup water
Method:
Combine all ingredients (except cornfl our and water)
in a 2-litre casserole dish. Cook on 800 W for 3 to 4
minutes. Blend cornfl our with water and stir into fruit
mixture. Cook on 1100 W for 3 to 5 minutes. Stir.
Cool. Bottle and seal or use immediately.
C
HOCOLATE PÂTÉ
Makes 24 x 8 cm loaf tin
Ingredients:
300 g dark chocolate
400 g can condensed milk
1 cup brazil nuts
½ cup hazelnuts
⅓ cup glace cherries
½ cup sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on 800 W for
4 to 5 minutes, stirring twice during cooking. Fold
through nuts and fruits. Line a 24 x 8 cm loaf tin with
foil and pour in the mixture. Chill for several hours or
until set. Turn out and serve thinly sliced.
Cakes, Desserts and Slices
– 67 –
Page 68
S
TIRRED CUSTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1½ cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on 600 W for
4 to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on 600 W for further 30
to 60 seconds. Add vanilla, stir well and serve.
I
NDIVIDUAL CHRISTMAS PUDDING
Makes: 8
Ingredients:
100 g sultanas
150 g raisins
50 g craisins
100 g dates, chopped
g
100
dried fi gs, chopped
50 g glace ginger, chopped
½ cup brandy
125 g butter
¾ cup fi rmly packed brown sugar
2 eggs
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg
½ cup plain fl our
½ cup pie apple
¾ cup fresh breadcrumbs
1 tablespoon golden syrup
1 tablespoon parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl.
Mix and cook uncovered on 300 W for 10 minutes.
Stir halfway through cooking. Cool. Beat butter and
sugar in a large bowl with an electric mixer until light
Cakes, Desserts and Slices
and fl uffy. Add eggs, one at a time, beating between
each addition. Stir in cooled fruits, then remaining
ingredients. Grease 4 x 200 ml microwave safe cups.
Place half a cup of mixture into each cup, pushing
mixture in fi rmly. Smooth over the top of puddings
with the back of a spoon. Place cups evenly around
the edge of the microwave turntable and cook uncovered on 300 W for 20 minutes. Stand for 5 minutes
before turning out. Repeat with remaining mixture.
Serve with cream or custard.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the fi lling. Check the temperature of the fi lling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the fi lling will be
piping hot and will warm the pastry through.
B
RANDY SAUCE
Makes: 1½ cups
Ingredients:
2 tablespoons butter
2 tablespoons cornfl our
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
¼ cup brandy
Method:
In a 1-litre pyrex jug melt butter on 1100 W for 20 to
30 seconds. Blend in cornfl our, sugar and golden
syrup and cook on 1100 W for 50 to 60 seconds. Add
milk gradually and cook on 600 W for 3 to 4 minutes.
Stirring halfway through cooking. Stir in brandy.
Serve hot with fruit or Christmas pudding.
C
HOCOLATE BROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g butter
200 g chocolate
1 cup caster sugar
1 teaspoon vanilla essence
3 eggs
1 cup plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on 800 W for 2 minutes.
Stir in sugar, vanilla essence, eggs and fl our.
Spread into prepared dish. Cook on 800 W for 6 to 7
minutes. Refrigerate until cold. Cut into squares.
R
HUBARB, APPLE & GINGER COMPOTE
Serves: 4
Ingredients:
300 g rhubarb, trimmed cut to 3 cm
lengths
2 apples, peeled, cored and diced
30 g crystallised ginger, thinly sliced
½ cup caster sugar
1 orange, grated rind and juice
Method:
Place all ingredients into a 2-litre microwave safe
dish. Stir to dissolve sugar. Cook on 1100 W for 8 to
10 minutes or until fruit is softened.
– 68 –
Page 69
M
OCHA FUDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395 g can sweetened condensed milk
300 g dark chocolate melts
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
64 chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on 800 W
for 2 minutes. Stir in vanilla and coffee. Mix until well
combined. Cook on 600 W for 2 minutes. Stir and
pour into prepared pan. Arrange coffee beans evenly
over the fudge. Chill for 2 hours or until set. Cut into
2.5 cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
P
RESERVING PRECAUTIONS
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave
oven cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed fi rst. Cooking
should not be done in these containers since most
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on
1100 W power until water boils (approx.3 mins, for 2
jars). Empty and drain upside down on kitchen paper.
The jars should be warm when fi lled with jam.
T
OMATO CHUTNEY
Makes: 3 cups (750 ml)
Ingredients:
g
250
onion, fi nely chopped
1.5 kg ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar
Method:
Place onions in a 4-litre dish. Cover. Cook on 1100
W for 4 to 5 minutes. Add tomatoes. Cover. Cook
on 1100 W for 5 to 6 minutes. Add salt, spices and
vinegar. Stir well. Cook on 1100 W for 10 minutes,
stirring halfway through. Add sugar, stir well and cook
on 800 W for 35 to 37 minutes. Stirring occasionally.
Pour into sterilised jars and seal.
L
EMON BUTTER
Makes: 1 cup (250 ml)
Ingredients:
½ cup lemon juice
1 tablespoon lemon rind
⅓ cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
600 W for 4 to 5 minutes, stirring every minute. Pour
into hot sterilised jars and seal immediately.
Cakes, Desserts and Slices
– 69 –
Page 70
B
ASIC WHITE SAUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1¼ cups milk
Method:
Place butter in a 4-cup jug. Cook on 1100 W for 30 to
40 seconds. Stir in fl our, salt and pepper. Gradually
add milk, stirring until smooth. Cook on 1100 W for 2
minutes, stirring every minute.
Tip: For cheese sauce, stir in ½ cup grated cheese
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1½ cups beef stock
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup
jug. Cook on 1100 W for 2 minutes. Add fl our, tomato
paste and half of the beef stock. Stir well. Cook on
1100 W for 2 minutes. Add remaining stock. Stir well
and cook on 1100 W for a further 2 minutes. Season
with salt and pepper. Serve with the meat of your
choice.
C
HEESE SAUCE
Makes: 1½ cups
Sauces and Extras
Ingredients:
40 g butter
2 tablespoons fl our
1½ cups milk
½ cup grated cheese
Method:
Melt butter in 1-litre jug on 1100 W for 30 seconds. Add
fl our and mix well. Gradually stir in milk. Cook on
1100 W for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on 1100 W for a further
1 to 1½ minute. Stir and serve with vegetables of your
choice.
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven,
less liquid may be needed as less evaporation occurs with a shorter cooking time.
L
EMON LIME CORDIAL
Makes: approximately 1.5-litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3
to 4-litre dish with the remaining ingredients. Cook
on 1100 W for 8 to 10 minutes. Stir 2 to 3 minutes
during this cooking time to dissolve sugar. Cook on
1100 W for 25 to 30 minutes, or until the mixture has
become a syrupy consistency. Set aside to cool.
Pour into bottles and seal. Store in the refrigerator
and serve with cold water, soda or mineral water and
fresh mint leaves if desired.
R
ICH CHOCOLATE SAUCE
Makes: 1¼ cups
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 2-litre jug. Cook
on 1100 W for 2 minutes. Mix well. Serve over ice
cream.
S
TRAWBERRY LIQUEUR
Makes: 750 ml
Ingredients:
500 g sugar
500 g washed and hulled strawberries
600 g brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on 1100 W for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
M
INT SAUCE
Makes: Approximately ¼ cup
Ingredients:
¼ cup water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on
1100 W for 30 to 60 seconds. Stir well and serve with
Roast Lamb.
– 70 –
Loading...