Superchef
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Millenium
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Superchef User Guide
SuperchefSuperchef
Convection Roaster
Convection Roaster
Convection RoasterConvection Roaster
User Guide and Recipes
Model: PSC002
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Visit our web site: www.prima
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IMPORTANT SAFEGUARDS
Please read this section first
• When using this or any other appliance around children,
close adult supervision is necessary.
• Never immerse the upper unit in water (see cleaning
instructions)
• Make sure the power cord is disconnected from mains
when cleaning, removing or replacing the bowl.
• Do not leave the appliance unattended during its operation.
• Always remove the plug from the mains when not in use.
• Do not operate the appliance if the power cord or main unit
is damaged. If in doubt call Prima Service Dept.
• Do not use outdoors.
• Do not let power cord hang over edge of counter/work
surface.
• Do not allow power cord to come into contact with any hot
surfaces.
Please be aware that this appliance becomes very hot when
cooking and remains hot for a time after. Please allow
sufficient time to cool before handling the bowl or other
components.
PLEASE RETAIN THESE
INSTRUCTIONS AND THE ORIGINAL
PACKAGING
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INTRODUCTION
Using circulating air, the Prima Superchef cooks food quickly, efficiently and
uses much less energy than conventional cooking methods. Another benefit is
reduced clean up time. Because it can cook on more than one level, the
Superchef will cook dishes that would normally require numerous pots and
pans to wash. In fact, one of the many features of the Superchef is that it
helps clean itself!
Why Hot Air?
The hot air method of cooking ensures an even distribution of heat around the
food. One of the effects of this is that the surface of meat etc is quickly sealed
so it retains much of the succulence and original flavour that is often lost with
conventional methods. There are two other major benefits with this method of
cooking:
1. There are very few dishes that need fat to assist in the cooking process
when cooked in the Superchef. Less fat in cooking is always healthier.
2. Since the flavour is sealed in early in the cooking process, you could cook
fish and apple pie at the same time without flavours migrating from one
food to the other.
HOW TO USE THE SUPERCHEF
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There are two controls on the Superchef:
1. Thermostat. Sets the cooking temperature from 0 to 250°C. The orange
indicator light illuminates when the heater is on.
2. Timer. The timer dial is marked in minutes and has a reminder bell, which
sounds when the cooking time is completed. The green light will illuminate
whilst the turbo fan is on.
Safety handle. Neither the turbo fan or the heater will work unless the safety
handle is in the down position. If you need to remove the upper unit during the
cooking process, lifting the hand le will stop the heater and the turbo fan while
you attend to the dish. Simply replace the upper unit and place the handle in
the down position to resume cooking.
Tips
• If possible pre-heat oven for three minutes before using.
• Always place food on the rack to ensure good air circulation.
• Leave at least 1cm gap between items on same rack. Again this
ensures good air circulation.
• Don't put food or trays in the bottom of the bowl. Always sit them on
one of the racks to ensure good air circulation.
• When food is cooked it can be kept hot by turning the thermostat
control down to 150°°°° until ready to serve.
• Don't be afraid to experiment. Nothing you do with the controls can
damage the unit.
DEMONSTRATION PART I
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A plate of French Fries is hardly 'Cordon Bleu' cooking but it effectively
demonstrates why the Superchef is superior to conventional cooking
methods in almost every respect.
1. Place the high rack into the bowl
2. Put the tray on top of the rack
3. Spread the oven chips just 1 layer thick
for best results.
4. Place the upper unit onto the bowl and
connect to 220-240V mains socket.
5. Set temperature to 240°C and set timer
to 12 minutes.
6. Place handle in the down position and
cooking will begin.
7. When cooking is complete the bell will
sound.
8. Remove the upper unit and unplug from
wall socket.
9. Using the tongs provided, lift the tray
from the bowl.
When you try the first perfectly cooked
chip, the benefits of cooking this way will
become obvious. All the different brands
of oven chip we tried tasted great but the
well-known brands were a little better. The
best part is that these chips were
perfectly cooked without the addition of
any fat or oil at all.
Let's try something a little more ambitious…..
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DEMONSTRATION PART II
CHICKEN WITH ROAST POTATOES
This demonstration shows how the Prima Superchef seals in the succulent
flavour of meat and how simple it is to cook vegetables and meat at the same
time.
Method
Cut some potatoes and arrange
In the Superchef it is better if the
string used to truss the chicken is
removed. This assists the cooki ng
process.
Using the tongs. These are
invaluable when removing hot food
from the Superchef but can be used
to place food into the base as well.
around the chicken as shown in the
based on 3lb chicken. Add
more time for larger birds.
illustration above.
Set temperature to 230°°°°C
and set timer to 45
minutes. These settings
Always ensure chicken is
cooked thoroughly.
Tip: Before putting the chicken into the base, line the bottom of the bowl with
tin foil. Because the chicken is placed on the low rack any fat drips onto the
foil below. Carefully remove the foil when cooking is complete. This makes
cleaning the bowl much easier.
You will find that the meat is far more succulent and tasty when cooked this
way because the skin of the chicken is sealed early on in the cooking process.
CLEANING UP
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Cleaning up couldn't be easier but there are a few safeguards, which should
be observed:
• When cooking is completed al wa ys remove th e mains plug f r om the
socket.
• Allow 15 minutes for the Superchef to cool before adding any water to the
bowl
• Clean the upper unit with a soft cloth moistened with a mild detergent
solution only. Never immerse the upper unit in water.
• Take extra care when handling the glass bowl, especially when wet. It is
made from toughened glass but it does have limits.
HOW TO CLEAN YOUR SUPERCHEF
Add a little detergent, set temperature dial to
WASH/THAW, set timer to 5 minutes.
Add some warm water up to the 'Water level'
mark on the base.
Stubborn stains can be removed with a nylon brush or nylon scouring pad.
Rinse the bowl and dry thoroughly. Your Superchef is now ready for its next
use.
Watch how the turbo action cleans away
most cooking stains.
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TIPS & HINTS FOR BEST RESULTS
Use this section as a handy reference when you are cooking your own dishes
in the Superchef. As you become more familiar with the ma chine you will
determine your own best cooking times and temperatures according to your
personal taste.
THAWING FOOD
The Superchef will thaw most foods. Simply place onto one of the wire racks,
set the thermostat to thaw and allow approximately 40 minutes per kg. Large
items like meat joints should be turned at least once during the thawing
process. Any liquids or juices from thawed food should be thoroughly cleaned
from the bowl before cooking.
FROZEN FOOD
Large items like meat joints or poultry cannot be cooked fro m froz en and mus t
be thawed thoroughly first. However, some foods cook best from frozen.
Simply follow the cooking instructions on the packaging as a guideline. It is
often the case that cooking time is shorter in the Superchef because it is more
efficient than conventional ovens.
TOASTING
You can toast almost anything in the Superchef. Bread, bagels, pizza,
crumpets etc. For best results use the high rack and set temperature to 220230° depending upon your own preferences. It is unlikely that the item you are
toasting will need to be turned over half way through cooking. The hot,
circulating air will usually toast both sides at once.
GRILLING
As with toasting, items to be grilled should be placed on the high rack and the
temperature should be set between 220-240°. When deciding the best
temperature setting to use, consider the thickness of the food. A 3cm thick
steak would require a lower temperature and longer cooking time than a 1cm
thick steak. Also remember that frozen foods like burgers are likely to need a
longer cooking time. You may wish to turn the food halfway through the
grilling process to ensure even colouring. Always line the bottom of the
bowl with foil before grilling meat or other foods likely to drip. The foil
lining makes cleaning so much easier!
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FISH
Fish can be grilled, steamed or baked in the Superchef. For steaming, place
the fish onto a sheet of foil; season to taste then wrap the fish in the foil. Place
on the high rack and cook at 180° for 15 minutes depending upon weight of
fish. For baking place the fish on the low rack, season and cook at 180° for
approximately 20 minutes. For grilling, use the high rack and a temperature of
230°. Note: With fish, the cooking time can vary widely. Thin fish fillets
may take less than 8 minutes but cod steaks etc may take up to 25
minutes depending on the weight.
ROASTING MEATS ETC
This is purely a guideline based upon the results we obtained.
Pork. Place the pork joint on the low rack and cook at 220° skin side up for
30-40 minutes or until crackling forms. Turn the meat, reduce temperature to
180-200° and cook for a further 20 minut es.
Lamb/Beef. Use a slightly lower temperature. 180-200° for about 30 minutes.
Turn the meat and cook for a further 15-20 minutes at same temperature.
Chicken. Cooking times for chicken average at 15 minutes per pound at
around 230°. For best results the chicken should be un-trussed. This allows
for better air circulation.
When cookin g marinated meat s reduce the cooking temperature by about
10% and increase cooking time accordingly. This is because marinades have
a tendency to burn/brown easily particularly those containing fruit juice or
sugar.
VEGETABLES
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The most popular method of cooking vegetables in the Superchef is by
steaming. Simply wash and prepare the vegetables as normal then wrap the
different types of vegetables in foil and arrange the foil 'packets' on the low
rack so that there is at least a 1cm gap between them. Set the temperature to
220°. The cooking time is typically 10-15 minutes.
Tips: For best results wrap the washed vegetables in foil while they are still
wet. The steam generated from this will be sufficient to cook them. If you have
a lot of different vegetables to cook you can use the high rack as well and
cook on two levels. Remember that the temperature is slightly higher nearer
the turbo fan so put the slower cooking vegetables on the high rack.
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CAKES
Preheat the oven to 220/230° for 3 minutes. When selecting an appropriate
cake tin to use, be sure that it will fit comfortably in the bowl. Use the extender
ring if necessary. Always place the cake tin on the low rack never directly onto
the bottom of the bowl. When using cake recipes from elsewher e deduct 10°
from recommended cooking temperature. Cooking time depends entirely upon
the size of cake you are making but it is easy to monitor its progress with the
see-through glass bowl.
BISCUITS & PASTRIES
Use the perforated tray and place it on the high rack. If you have your own
perforated tray that will sit comfortably on the low rack you can use that as
well and cook on two levels. Don't forget to lightly grease the trays first. The
best temperature for biscuits and pastries is 220-230°. Cooking time varies
but is generally 12-15 minutes for biscuits.
PIES
Pre-cooked (unfrozen) pies couldn't be easier. Place on high rack and cook
for 8-12 minutes at 220° (why not put some oven chips in the tray on the low
rack at the same time). Frozen or uncooked pies use the same position and
temperature but increase the cooking time usually to 20-25 minutes. This can
vary depending on the size and content of the pie. The pastry from pies
cooked in the Superchef is superb!
EGGS
Hard or soft-boiled eggs are unbelievably easy in the Superchef. For a start,
there's no boiling involved! Simply place up to 6 eggs into th e tray and put the
tray on the high rack. Set the temperature to 200°, set timer to 6 minutes for
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soft boiled or 10 minutes for hard-boiled. Always use the tongs to carefully
remove the eggs after cooking.
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BREAD ROLLS
To reheat fresh bread rolls, wrap each roll with foil, place on low rack and heat
at 200° for 5-7 minutes. If the rolls are a few days old they can be 'refreshed'
by brushing them with a little milk, placing them on the high rack and heating
for 6-10 minutes at 180°
FAQ
FREQUENTLY ASKED QUESTIONS
How much electricity does the Superchef use?
The Superchef uses 1200 watts, which is less than half the energy required
by a conventional electric oven.
Is the toughened glass bowl dishwasher safe?
Yes. However, the cleaning method outlined earlier is usually sufficient.
Are there any more recipes available apart from the ones in this book?
Yes, there are thousands more recipes available but not from us! We have
tried to provide recipes that show all the various functions and abilities of the
Superchef within the next section. As you become familiar with your
Superchef you will gain an instinctive feel for things like best temperature and
cooking times etc. This will allow you to adapt recipes from virtually any
source.
Where can I obtain spare parts or accessories?
These can be bought from Prima International. Simply complete the spare
parts order form included with this book.
Who do I contact if I have any more questions?
Contact Prima Service on 0113 251 1500. Alternatively, you can visit our web
site at: http://www.prima-international.com
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Recipes
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PORK DISHES
BARBECUE STYLE PORK CHOPS
4 pork chops 10mls olive oil
1 small, chopped onion 1/3 cup tomato sauce
1 tablespoon brown sugar 1 tablespoon vinegar
1 tablespoon Dijon mustard 1 teaspoon chilli powder
Salt and pepper
Heat the oil in a frying pan, add onion and cook until soft. Add tomato sauce,
sugar, vinegar, mustard and chilli powder, stir and cook for 3 more minutes.
Put to one side. Preheat Superchef to 220°C. Brush both sides of meat with
the barbecue sauce and sprinkle with salt and pepper. Place chops on high
rack and cook for 20 minutes or until tender and cooked through. Turn once
and brush with sauce.
PORK LOIN WITH APPLE & APRICOT STUFFING
1×2½kg piece boned pork loin Sauce
1 Granny Smith apple, peeled, 20mls brandy
cored & chopped 65g sour cream
1/3 cup of dried apricots Leftover marinade
40mls brandy Brandied fruit
Garlic salt
Mix brandy and died diced apricots in a bowl, mix well, stand for 1 hour – add
chopped apple, mix and stand for ½ hour. Remove excess liquid and put to
one side. Score pork rind and rub with garlic salt. Spread stuffing over meaty
side of loin, reserving liquid. Roll up loin, secure with skewers and string.
Place pork in Superchef on low wire rack, set at 210°C and cook for 15-20
minutes. Turn and cook for 10 minutes – reduce to 180°C and turn after 30
minutes – cook for final 30 minutes at 180°C.
When cooke d, cover with fo il, stand for a few m i nutes before carving. In a
pan on medium heat, combine remaining brandy from stuffing plus brandy
and our cream – heat to boil and simmer to reduce. Serve pork with sauce
and vegetables.
HINT: If roasting vegetables, add to Superchef for the last 30 minutes at
180°C, turn and increase temperature to 210°C when pork is removed to
finish roasting the vegetables.
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ORIENTAL PORK FILLETS
6 small pork fillets ¼ teaspoon five spice powder
¼ cup BBQ sauce 2 teaspoons teriyaki sauce
¼ cup honey 1 teaspoon crushed garlic
Combine BBQ sauce, honey, five spice powder, teriyaki sauce and garlic.
Trim pork fillets, removing excess fat. Coat fillets with marinade and stand for
1-2 hours, turning occasionally. Place fillets on high wire rack in preheated
Superchef, and cook at 200°C for 10 minutes. Turn and brush fillets all over
with marinade, reduce temperature to 180°C and cook for approximately a
further 10 minutes until ready .
CHICKEN & POULTRY DISHES
CHICKEN CITRONE
Fresh chicken (1.5-1.6 kg) Lemon juice
Garlic salt Lemon Pepper
Clean chicken inside and remove excess fat and giblets. Drain and pat dry
inside and out. Squeeze lemon juice over chicken inside and out. Sprinkle
with a little garlic salt and lemon pepper. Place lemon skins in cavity of
chicken. Place chicken on wire rack in Superchef. Roast at 200°C for 30
minutes. Dribble lemon juice over and inside chicken – if desired, at the same
time turn chicken and roast for a further 20-25 minutes.
Any citrus fruit can be used in place of lemon
ROAST CHICKEN WITH STUFFING
(1.5kg) fresh chicken
Stuffing
1 tablespoon butter 1½ cups soft bread crumbs
1 small onion, peeled 1 tablespoon chopped parsley
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& finely chopped 1 tablespoon grated fresh
¼ teaspoon dried marjoram lemon peel
1/8 teaspoon nutmeg 1 egg
Wash chicken under cold water, pat dry. Set chicken aside.
Melt butter in a frying pan over medium-high heat. Add onion and sauté until
soft, about 1 minute. Add mushrooms and sauté 1 minute. Add bread
crumbs, salt, pepper, parsl ey , lemon rin d, marjoram, nutmeg and egg; mix
thoroughly. Spoon bread crumb stuffing into the chicken’s cavity. Rub
outside skin with salt and pepper.
Put chicken on low wire rack and cook at 210°C for 50-60 minutes, turning
once.
Note: Stuffed chicken will take longer to cook.
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ROAST DUCKLING WITH ONION
1 medium sized duck salt and pepper to taste
Sprinkle of thyme 1 medium onion
Rub duck outside and inside the cavity with salt and pepper. Place onion in
cavity and sprinkle inside with thyme. Close up cavity. Place duck, breast
side up, on low wire rack in oven preheated to 210°C. Roast for 20 minutes.
Turn down thermostat to 190°C, turn duck and roa st for a further 25-35
minutes, or until cooked through and crispy all over.
To check readiness, prick duck in the thigh with a fork. If juices that run our
are a pale yellow, duck is cooked and ready to serve.
ROAST TURKEY
The extender ring may be needed for larger turkeys to fit in the oven. Up to
about 3.4kg you should manage without the extender ring.
Turkey (at room temperature before cooking)
Freshly ground pepper or lemon pepper
Garlic salt
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Sauce
1 cup cranberry sauce
If the turkey is a little too large for the cooker, cut knuckles off turkey legs,
plus 20mm (3/4”) leg bone. Use a serrated knife to cut skin/flesh and into
bone then bend to break. Press breast down to reduce height of bird so it fits
well into the Superchef bowl – check fit before heating cooker.
Clean turkey, remove excess fat lumps. Sprinkle garlic salt and freshly
ground black pepper over turkey – inside and out. Use aluminium foil to cover
thin parts of flesh ends of leg, wings and breast, secure aluminium foil
carefully by twisting in position and pinning with toothpicks. Place the turkey
on the wire rack in the Superchef, set at 180°C. Cook for ½ hour, turn the bird
and cook for 45 minutes at 170°C. Add aluminium foil to any thin flesh which
begins to show signs of darkening.
Serve sliced turkey with vegetables and cranberry sauce.
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LAMB DISHES
ROAST LEG OF LAMB
Leg of lamb Clove of garlic
Several sprigs of fresh rosemary 2 tsp. brown sugar
(or 3 tsp. dried rosemary) Salt and pepper to taste
Cut all excess fat from meat. Peel garlic and rub meat all over with garlic.
Take leaves from rosemary sprigs, mix with brown sugar and salt and pepper,
and sprinkle over meat. Place lamb on low wire rack in 200°C oven. Cook
for about 20 minutes, turn meat, reduce thermostat to 180°C and cook for
another 60 minutes or until done to your taste. Vegetables can be roasted
around the meat during the last 45 minutes at 200°C.
GRILLED MINTED LAMB CHOPS
Lamb chops Dried mint
Mint sauce
Trim excess fat from lamb chops. Sprinkle mint sauce and some dried mint
into a baking dish. Place trimmed lamb chops side by side in the dish, turn a
few times to ensure chops are well coated. If necessary, sprinkle a little more
mint sauce and/or dried mint onto the chops. Place chops on high wire rack
in preheated Superchef. Set thermostat to 200°C Cook for approximately 1215 minutes until ready. Cook for longer if you like your chops well done.
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SATAY ROAST LAMB
Leg of lamb Garlic salt
Slice wholegrain bread
Sauce Satay sauce 1 cubic inch fresh ginger 3 tablespoons crunchy peanut butter Juice of half lemon
Trim excess fat from leg, bone and remove excess internal fat. Buy the leg
from your butcher if you prefer.
Grate the ginger coarsely and mix with the satay sauce, peanut butter and
lemon juice. Saturate the slice of wholegrain bread with the sauce. Sprinkle a
little garlic sauce over the boned leg – rub into flesh and skin.
Pour sauce over opened leg, spread with a spoon or fork, place bread slice
inside leg, reform and truss using skewers and cooking string. Spread excess
sauce all over outside of prepared leg.
Place leg on wire rack in Superchef and cook for 30 minutes at 190°C.
Meanwhile, peel and clean potatoes, pumpkin and onions. Place in a bowl
and add a little sauce, toss vegetables until lightly covered with sauce. After
leg has cooked for 30 minutes at 190°C, turn leg, add vegetables, cook for a
further 40 minutes approximately, turning vegetables once. Allow to stand for
approximately 10 minutes before carving.
RACK OF LAMB
1 rack of lamb (10 cutlets)
Marinade
2 cloves garlic, finely chopped ½ cup orange juice
1 tablespoon finely sliced shallots 1 tsp. salt
several sprigs fresh rosemary Freshly ground black pepper
(or 3 tsp dried rosemary)
Trim cutlets, score the skin in a diamond patter. Combine marinade
ingredients and pour over lamb in a large dish. Leave for 3 hours, spooning
marinade over the lamb occasionally. Place lamb on medium heat or high
rack in Superchef (175°C). Start with skin side up to promote self basting for
18 minutes. Turn meat and baste with marinade. Cook for a further 20
minutes – cook a little longer for well done.
HINT: Two racks of 6-7 cutlets each can be sewn together, fat side inside, to
form a crown which can be roasted as is or stuffed.
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BEEF
GRILLED STEAK
T-bone, rump or fillet S pices and marinade to taste
(at room temperature) (optional)
Preheat Superchef to 220°C with wire rack on high. Place meat on wire rack
and grill for approximately 15 minutes (medium), 12 minutes (rare), 18
minutes (well done). Smaller, thinner meat cooks faster. Thicker, larger
pieces take longer to cook.
FILLET MIGNON
4 fillet steaks cut to approx. ¾” to 1¼” (2-3cm) thick - at room temperature
4 rashers bacon (lean) black pepper
toothpicks
Remove rind and excess fat from bacon. Trim meat and re mov e ex cess fat.
Wrap one bacon rasher arou nd the perimeter of each fillet, se cure with
toothpick(s). Sprinkle o grind black pepper onto steak both sides.
Preheat Superchef to 220°C and place fillets on high wire rack and cook for:
10-12 minutes (rare); 12-15 minutes (medium); 15-20 minutes (well done) for
¾” (2cm) thick fillets. Turn fillets halfway through cooking time if desired.
Thicker and/or larger fillets will take longer to cook. Serve hot with fresh
steamed vegetables.
ROAST SPARERIBS
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1 kg lean beef spare ribs 10 shallots
(at room temperature)
Marinade
2 tablespoons white wine 2 tablespoons soy sauce
1 teaspoon garlic salt 1 tablespoon sugar (optional)
1 onion chopped
1½ teaspoons crushed garlic Pepper to taste
Clean and pat dry spare ribs. Marinade spare ribs for at least 6 hours or
overnight. Roast spare ribs in Superchef at 200°C on high rack for 15
minutes. Turn and roast for further 10-20 minutes or until done. Arrange
spare ribs on a platter with a cleaned and trimmed shallot between each
spare rib.
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ROLLED RIB ROAST
2 kg (4½lbs) rolled rib of beef 2 tablespoons red wine (optional)
(at room temperature) 2 tablespoons water (optional)
salt and pepper
Trim excess fat from meat and sprinkle with salt and pepper and rub in well,
place meat in a greased baking dish and pour wine and water over meat.
Marinade for 4 hours (optional). Remove and pour the marinade directly into
the glass bowl. Cook on low wire rack in Superchef at 180°C for 1 hour. Turn
meat and cook at 170°C for a further approximate 30 minutes for rare, 45
minutes for medium or 1 hour for well done. Serves 6. Use the remaining
juice in the bowl with cornflour and water or with sour cream to make gravy.
Roast vegetables at 200°C for last 45 minutes.
VEAL
VEAL WITH MANGOES
1½kg (3¼lb) veal, boned and Garlic salt and pepper
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trussed (room temperature) 500g can mango slices
1 cup dry white wine ½ cup flour
½ cup Grand Marnier 60g butter
2 tablespoons Brandy ½ cup orange juice
Pinch of thyme
Brush veal with soft butter, sprinkle with garlic salt and pepper. Place veal on
low wire rack in Superchef, cook at 180°C for 20 minutes. Turn and brush
meat again this time with prepared sauce and cook for 10 minutes at 170°C.
Turn and brush again and cook for a further approximate 40 minutes until
ready.
Sauce
Preheat frying pan, add 30g of butter – melt, remove from heat, add four and
½ cup dry white wine, stir until combined. Return to heat, stir until golden
brown – do not allow to burn. Add balance of wine, Grand Marnier, brandy,
orange juice, stir until sauce boils and thickens. Season with garlic salt and
pepper. Add thyme and juices from bowl, continue stirring. Finally, add
mangoes, heat for 2-3 minutes and serve over sliced veal.
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STUFFED BREAST OF VEAL
1½kg (3¼lb) breast (boned and 30g butter
with pocket cut) ready for stuffing Garlic salt and pepper
Stuffing
1 tablespoon butter and/or olive oil 2 cups fresh breadcrumbs
½ cup finely chopped onions 1 egg, lightly beaten
or shallots Cream
1 tablespoon lemon juice 1 tablespoon butter
1 dessertspoon lemon rind grated 1 cup diced mushrooms
Preheat frying pan. Melt 1 tablespoon butter in frying pan and fry onions until
soft. Add rind, lemon juice, garlic and mushrooms and fry together for 3-4
minutes. Set aside in a large bowl. Add breadcrumbs, garlic salt and pepper
to fried vegetables. Bind together with egg and enough ream to form a firm
consistency.
Place stuffing into veal pocket and spread evenly. Sew up cavity. Brush veal
with soft butter and place on low wire rack in Superchef preheated to 180°C.
Cook for 20 minutes, turn, brush again an d cook at 170°C for 30 mi nutes.
Turn, brush again and cook at 190°C for approximately 40 minutes with
potatoes and pumpkins until ready. Serve with snow peas, pour juices from
bowl over carved meat after separating fat.
Remove meat and finish vegetables at 210°C to crispen and brown.
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FISH AND SEAFOOD
GRILLED FISH
20mm (3/4”) fish steaks or fillets, approx. 175g each (6oz).
Marinade (optional)
¼ cup soy sauce 2 tablespoons fresh lemon juice
6 green onions, trimmed and thinly 2 tablespoons vegetable oil
sliced, including green tops
Prepare marinade
Combine soy sauce, lemon juice, green onion and oil in a shallow pan. Add
steaks and rotate in marinade. Cover and refrigerate for 30 minutes – allow to
return to room temperature.
Use elevated high wire rack. Preheat oven and set to grill 200°C – pour a
glass of water into bowl. Sit steaks directly on high wire rack and grill for 8-12
minutes, or until flesh begins to flake – thicker cuts take longer.
STEAMED WHOLE FISH
1 medium whole fish (remove tail and head if over 280mm long), or use 2 to 3
small whole fish.
1 onion sliced Mushroom sliced
1 carrot sliced Lemon
Shredded ginger Dry white wine
Shredded red pepper Butter
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Completely clean fish – remove fins, tail and head if desired/ necessary.
Score fish with sharp knife. Place fish on cooking foil and marinade with salt,
lemon juice, pepper. Add a little wine, lay onion, mushroom, carrots, ginger
and red pepper under fish and in cavity, mostly on top.
Wrap up foil to seal, place on high wire rack in Superchef. Cook for 15-20
minutes at 180°C/190°C. Check and if ready, remove and serve in foil.
Ready when white and flaky.
Fish is ready when the thickest flesh is white through and separates (flakes)
easily – place the thickest part towards the glass.
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GRILLED OR BBQ PRAWNS
1 kg large prawns
BBQ Marinade Grill Marinade
1 small onion, peeled and ¼ cup melted butter
finely chopped 1 clove crushed garlic
1 teaspoon sesame oil 2 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons lemon juice
1 clove crushed garlic
To grill: Rinse and pat dry prawns, coat with grill marinade.
To BBQ: Shell and clean, leaving the tail intact. Set aside.
Prepare marinade by combining all ingredients. Add prawns and refrigerate
for an hour.
Drain marinade from prawns, bring to room temperature. With wire rack on
high, preheat oven to 210°C. Arrange prawns directly on wire rack, leaving
some space between them. Grill for 6-8 minutes. Meanwhile, warm reserved
marinade. Thinly coat prawns with marinade before serving.
Very large prawns will take longer to cook and smaller prawns will cook
quicker.
BAKED FISH
Fish - whole or fillets
2 tablespoons Dijon mustard Salt and Pepper to taste
2 tablespoons tomato puree 2 tablespoons olive oil (optional)
1 bunch fresh thyme A few sprigs of dried thyme
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Preheat Superchef to 200°C. trim fins, head and tail off if the fish is too large.
Make 3 or 4 deep diagonal cuts on either side, cutting almost through to bone.
Spread half of the combined mustard and tomato puree inside the cavity, add
half the fresh thyme. Season fish on both sides with salt and pepper and then
spread the remaining combined tomato puree and mustard. Sprinkle a few
drops of oil on either side of fish (optional) and top with remaining thyme.
Spray rack in oven with non-stick spray if you have some. Place fish on wire
rack in hot oven and cook for 15-20 minutes until flesh flakes easily. Remove
rack with special purpose tongs (optional) and slide fish onto serving platter.
If using fillets, cut halfway through and coat both sides with mixture and thyme
– cooking time will be a little less.
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CHICKEN & VEGETABLE CASSEROLE
4 skinless and boneless 2 teaspoons vegetable oil
chicken breasts 2 carrots (cleaned and cut into
2 large finely chopped onions thin strips)
2 stalks celery cut into strips 1 teaspoon paprika
¼ cup chicken stock Salt and pepper to taste
1 bay leaf
Cut chicken into cubes. In a heavy frying pan, lightly brown the chicken in the
vegetable oil and set aside. Place onions in frying pan and sauté until soft.
Combine all the ingredients in a heated casserole dish. Place dish on
low/medium wire rack in preheated (to 220°C) Superchef and cook at 165°C
for about an hour and 15 minutes, or until chicken is cooked through. Discard
bay leaf and serve.
CHICKEN & VEGETABLE CASSEROLE
30g (1oz) butter 150ml (¼ pint) chicken stock
4 chicken breasts cubed 1 teaspoon thyme, chopped
3 onions, finely chopped 1 teaspoon paprika
1 clove garlic, crushed Salt and pepper to taste
2 sticks celery, thinly sliced 1 bay leaf
Chopped parsley to garnish
Lightly brown chicken in a heavy frying pan in a little butter. Set aside. Sauté
onions and garlic in butter until onion is clear – about 3 minutes. Put all
ingredients in a light heated casserole dish or cake tin, except parley. Place
on low/medium wire rack in preheated (to 220°C) Superchef and cook at
165°C for about an hour and 15 minutes, or until chicken is cooked through.
Sprinkle with parsley. Serve hot with rice or steamed vegetables.
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EASY QUICHE
Frozen short crust pastry ½ cup grated cheese
1 cup milk ½ cup chopped bacon
1 tomato sliced 4 eggs
1 onion, diced 1 tablespoon butter
Parley, salt, pepper, basil, to taste
Line a 9” (22.5 cm) pie dish with pastry. Cook onlow rack in preheated oven
(to 220°C) at 175°C for 12-15 minutes.
Mix all remaining ingredients together and pour into hot pastry. Bake for 3015 minutes on 175°C u nti l set and golden br o wn.
EASY TUNA CASSEROLE
1×450g tin tuna in brine 2 stalks celery
1×425g tin cream of celery soup 1 large onion
125g light sour cream ½ cup skimmed milk
cheese
Drain tuna and break up. Add soup and sour cream and milk and mix. Finely
chop celery, grate onion and add to mixture. Mix thoroughly. Place in a light
casserole dish and grate cheese over top.
Place in preheated (to 220°C) Superchef on low/medium wire rack at 200°C
for 30-40 minutes or until cheese is browned.
EASY BEEF STEW
750-1000g stewing steak Garlic salt
3-4 carrots Freshly ground pepper
4-5 medium onions 2 bay leaves
2 level tablespoons plain flour 1 clove garlic, crushed
600ml beef stock 25g butter
1 tablespoon tomato paste 250ml oil
Trim fat and gristle from meat, cut into large cubes 4cm (1½ inches). Peel
onions, trim and cut lengthways into halves – do not remove all the root
otherwise onions collapse while cooking. Peel, trim and cut carrots into 5 cm
pieces – cut large carrots into halves or quarters lengthways.
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Heat oil and butter in a heavy frying pan with garlic salt and pepper. Add
meat in 3 or 4 portions, turn and brown evenly, removing from the pan as
cooked. Reduce heat and fry vegetables until lightly browned then remove.
Remove from heat, stir in stock, tomato paste, and season. Stir until mixture
is smooth. Meanwhile, place 22.5cm (9”) casserole dish or deep cake tin in
Superchef on low wire rack and preheat oven to 220°C.
Remove casserole dish from oven, replace top on oven. Place casserole dish
on hot plate and add all ingredients, stirring occasionally and bring to the boil.
Cover casserole and cook on low stand at 160°C for 2 hours. Remove cover
and remove excess fat. Stir gently, taste and adjust seasoning if necessary.
Replace lid and cook for a further 1 hour at 160°C. Repeat above procedure
then finish cooking for a final half hour. Serve with boiled rice or potatoes with
steamed greens.
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VEGETARIAN DISHES
STUFFED PEPPERS
4 Red peppers ½ cup brown rice 1 large onion 2 tablespoons flaked almonds 2oz grated mature cheddar 1 teaspoon marmite
Cut green stalks from peppers and scoop out insides. Cook the rice for 20
minutes or until done. For last 10 minutes, steam peppers above rice. Finely
chop the onion and sauté until golden brown. Drain the rice and mix with the
onion and almond. Stir in the marmite and mix well. Spoon into the peppers
and top with grated cheese. Preheat Superchef to 190°C, place peppers on
lower rack and cook for 20 minutes.
AUBERGINE BAKE
2 medium sized aubergines 2oz grated mature cheddar
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Sauce
1 tin chopped plum tomatoes 2 cloves crushed garlic
1 onion, finely chopped 1 dessertspoon wine vinegar
½ teaspoon dried oregano ½ teaspoon dried basil
2 teaspoons brown sugar Salt and ground black
Olive oil for frying pepper to taste
Dribble some olive oil into the bottom of a saucepan and gently soften the
onions and garlic. Add the chopped tomatoes, vinegar, sugar, herbs and salt
and pepper to taste, bring to the boil and simmer for 20 minutes. While the
sauce is cooking, slice the aubergine thinly (1cm, 3/8”) and brown in a frying
pan over a high heat.
Preheat Superchef to 190°C. Place alternate layers of sauce and aubergine
into a casserole dish, finishing with a layer of aubergine. Top with grated
cheese and cook for 20 minutes.
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LENTIL AND COTTAGE CHEESE LASAGNE
Half a cup of green lentils 1 chopped onion
100g ( ¼lb) mushrooms ½ teaspoon marmite
50g carton of cottage cheese packet of lasagne sheets
2oz grated mature cheddar
Tomato sauce as for baked aubergine recipe
For the white sauce
50g (2oz) butter 2 dessertspoons flour
milk vinegar
1 bay leaf (optional)
Wash the lentils and place in a pan with plenty of water, bring to the boil and
boil briskly for 10 minutes, then simmer for 20 minutes. While the lentils are
cooking, prepare the tomato sauce as for the recipe for aubergine bake. In a
frying pan, soften the onions and mushrooms and set to one side.
In a heavy bottomed pan, melt the butter and add the flour. Cook over a
medium heat for 4 minutes, making sure the roux does not burn. Add the milk
a bit at a time, stirring continuously until the sauce is fairly runny (it will thicken
as it heats). Add about 1 teaspoon of white wine vinegar and the bay leaf
(optional). Bring to the boil and simmer gently for 5-10 minutes. Preheat the
Superchef to 190°C.
When the lentils are cooked, drain and mix with the onions, mush rooms and
marmite, stirring well. Place alternate layers of tomato sauce and layers of
lentil mix together with evenly distributed teaspoons of cottage cheese,
between layers of lasagne in a casserole or lasagne dish. Top with a layer of
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lasagne. Pour the white sauce on top and sprinkle with grated cheese. Cook
for 35-40 minutes (or for the time specified on the lasagne packet if different).
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COURGETTE QUICHE
Pastry
125g (5oz) plain flour 50g (2oz) butter or hard margarine
Pinch of salt ½ cup water
Filling
1 large courgette, chopped 50 ml cream
2 eggs ½ teaspoon basil
75g (3oz) mature cheddar, grated ½ teaspoon oregano
1 small onion, finely sliced.
Rub the butter (margarine) into the flour and salt until the consistency of
breadcrumbs. Add the water a bit at a time until a fairly dry paste is formed.
Allow to rest in refrigerator for 10 minutes. Roll out and line a 22.5cm (9”) flan
dish, pricking pastry base with a fork. Place in preheated (to 220°C)
Superchef at 175°C for 5 minutes.
Beat the eggs, add the cream and herbs. Sauté the onions lightly. Sprinkle
half the cheese into the bottom of the flan dish, arrange the courgette slices,
pour the egg and cream mixture over the top and sprinkle cheese on top.
Bake for 30-35 minutes on 175°C until set and brown.
SAVOURY BREAD & BUTTER PUDDING
6 thin slices white bread 60g (2½oz) butter
100g (4oz) mushrooms, sliced 4-6 spring onions, sliced
550ml (1 pt) milk 2 large eggs or 3 small
75g (3oz) grated mature cheddar 1 clove garlic, crushed
Salt and freshly ground black pepper to taste
Sauté the mushrooms, garlic and spring onions. Spread the slices lightly with
butter. Cut 3 slices in half diagonally and the remainder into 4 small squares.
Arrange the triangles round the sides of a well greased ovenproof dish with
the points sticking up. Arrange half the remaining bread in the dish, and
spread with a layer of the mushroom mixture. Layer the remaining bread and
mushroom mixture in the dish. Whisk the eggs, milk and salt and pepper
together and pour the mixture over the bread. Top with grated cheese and
leave to stand for 30 minutes. Place dish on low or medium rack in Superchef
preheated to 220°C and bake at 170°C for approximately 35 to 40 minutes
until set and lightly browned. Sprinkle with the remaining sugar before
serving.
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VEGETABLES
ROASTED VEGETABLES
Select your favourite vegetables, peel and clean, and cut into equal sizes.
Sprinkle lightly with vegetable oil (optional) and season to taste with garlic
salt, regular salt and fresh ground pepper. Place vegetables on wire rack of
oven, making sure you leave enough space around the edges for heated air
to circulate freely around the food. Set oven to 200°C and cook for about 45
minutes. You can use butter or oil if you wish. Keep in mind that the cooking
time will vary depending on the amount of food in the oven and the size of the
individual vegetables. To save on cooking time, roast the vegetables around
the meat or fish or on the second wire rack. With slow-cooking meats, add
the vegetables when appropriate so they won’t be overcooked. Use any
racks.
HINT: Vegetables will not roast properly at less than 190°C - 200°C+ is ideal.
JACKETED POTATOES IN FOIL
Medium size washed potatoes Soft butter
(1 per person) Ground black pepper
Garlic salt
Make sure potatoes are clean, remove any eyes, bruises, faults, etc. – dry
with paper towel. Rub a little softened butter onto potatoes, place on foil,
sprinkles with a little garlic salt and freshly ground black pepper; wrap up
securely. Place potatoes on wire rack in Superchef, or round meat, and cook
for 45-55 minutes at 200°C. Check with a fork to see that they are cooked
through, larger potatoes will take a little longer. Serve with sour cream,
chives, grated cheese and cooked bacon pieces. Use any rack(s).
HINT: For a little variation, mix a little soy sauce into the butter before rubbing
into the potato and omit the garlic salt.
BBQ POTATOES IN JACKETS
Medium sized baking potatoes, Butter or margarine
Washed (at room temperature)
Garlic salt to taste Black pepper to taste
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Dry potatoes with paper towel. Pierce skin several times with a fork. Rub
skin of each potato with a little butter. Sprinkle with desired amount of garlic
salt and pepper. Place wire rack in glass bowl of oven. Set potatoes directly
on wire rack; turn temperature to 200°C. Bake for 40 minutes or until a fork
can easily be pressed into centre of potato. Use any rack(s).
HINT: You can cook potatoes along with a roast. Set potatoes around meat
or on the elevated cooking rack and adjust baking time to 45 minutes.
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CAKES AND DESSERTS
Note: metal ring tins or tins with a whole work best, as do loaf tins. Pyrex and
glass, etc. do not work as well since they do not transfer heat as fast.
VICTORIA SANDWICH
150g (6oz) plain flour 150g (6oz) soft margarine
150g (6oz) castor sugar 1 teaspoon baking powder
3 eggs Raspberry jam for filling
Cream the margarine and castor sugar. Beat the eggs and add to the mixture
a little at a time, stirring to make sure the mixture does not curdle. Make sure
the baking powder is well stirred into the flour, sieve on top of mixture and fold
in with a metal spoon. Divide the mixture equally between two greased 20cm
(8”) cake tins.
Cook for 20-25 minutes (until risen, golden brown on top) in Superchef at
180°C. Leave to cool on wire rack. Spread jam on bottom layer, place
second layer on top, then dust cake with icing sugar.
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HINT: If the mixture starts to curdle as the eggs are added, add a dessert
spoonful of flour. To test when the cakes are done insert a skewer – cakes
are ready when the skewer comes out clean.
Filling a pie dish with sliced cooking apples and a sprinkling of sugar, then
topping with the cake mixture will give an Apple Charlotte – serve hot.
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APPLE PIE
Pastry
125g (5oz) plain flour 50g (2oz) butter or hard margarine
25g (1oz) sugar ½ cup water
Filling
5-6 Granny Smith apples 1 teaspoon cinnamon
½ cup sultanas ¼ cup brown sugar
1 tablespoon lemon juice
Rub the butter (margarine) into the flour and salt until the consistency of
breadcrumbs. Mix the sugar in with the crumbs, then add the water a bit at a
time until a fairly dry paste is formed. Allow to rest in refrigerator for
10 minutes.
Peel, core and slice the apples into generous-sized segments. Pour lemon
juice over sultanas, then mix and add to apple pieces and mix well – place
apple and sultana mix into a saucepan on a medium heat for approximately
10 minutes, mixing gently 2 or 3 times when heated through (but not cooked)
until soft. Mix brown sugar and cinnamon and stir gently through heated
apple and sultana mix. Pour hot apple mix into a 22.5–25 cm (9-10”) pie dish.
Put more in the centre of the dish than at the edges so that the pie rises in the
middle. Roll the pastry and place over the top of the pie, decorating with cut
shapes if required. Use a fork to seal edges onto pie dish rim. Place pie dish
on low rack in Superchef at 175°C and cook for approximately 30 minutes.
HINT: Brush with beaten egg or milk and sugar to glaze the pastry. For a bit
of a change, try frozen puff pastry instead of sweet shortcrust.
CHOCOLATE & ORANGE CHARLOTTE
150g (6oz) plain flour 150g (6oz) soft margarine
150g (6oz) castor sugar 1½ teaspoon baking powder
3 eggs 2 tablespoons cocoa powder
3 oranges 1 tablespoon soft brown sugar
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Using a fine grater, grate the zest of the oranges into a bowl. Peel the
oranges and divide into segments, and arrange in the bottom of a greased pie
dish. Sprinkle the grated zest and brown sugar over the slices.
Cream the margarine and castor sugar. Beat the eggs and add to the mixture
a little at a time, stirring to make sure the mixture does not curdle. Make sure
the baking powder and cocoa powder are well stirred into the flour, sieve on
top of mixture and fold in with a metal spoon. Spread the mixture on top of
the orange slices.
Bake for 30-35 minutes or until cake is done (test with metal skewer) in
Superchef pre-heated to 180°C.
ALTERNATIVE: The cake mix above can be used to make chocolate cake –
bake in 22.5 (9”) tin for 35 to 40 minutes or until skewer comes out clean, cool
and top with melted chocolate.
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TRADITIONAL BREAD & BUTTER PUDDING
6 thin slices white bread 60g (2½oz) butter
½ cup currants or sultanas ¼ cup demerara/bro wn sugar
1 tablespoon castor sugar 2 large eggs or 3 small
550ml (1 pt) milk 1 teaspoon cinnamon/nutmeg
Spread the slices lightly with butter. Cut 3 slices in half diagonally and the
remainder into 4 small squares. Arrange the triangles round the sides of an
oven proof dish with the points sticking up. Arrange half the remaining bread
in the dish, sprinkle with half the dried fruits and 30g (1½oz) of the brown
sugar. Layer the remaining bread and dried fruits in the dish. Whisk the
castor sugar, eggs and milk together and pour the mixture over the bread.
Sprinkle with spices and allow to stand for 30 minutes. Place dish on low
rack in Supe r chef preheated to 220°C and bake at 170°C for approximately
35 to 40 minutes until set and lightly browned. Sprinkle with the remaining
sugar before serving.
ROASTED BANANAS WITH HAZELNUT CRUST
4 firm bananas 2 tablespoons honey
¼ cup water 1 teaspoon ground mace
1 teaspoon lemon juice ¼ cup chopped hazelnuts
Peel and slice bananas lengthwise. Place one layer of bananas in oven-proof
casserole. Drizzle honey and water over bananas. Sprinkle with mace and
lemon juice. Put casserole on low or medium rack and roast at
160°C for 15 minutes. Meanwhile, toast hazelnuts by tossing them in a dry
skillet until golden brown and then set to one side.
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To serve: Sprinkle hazelnuts over bananas and serve with whipped cream or
ice cream.
We hope you had as much fun with these recipes as we had when we
tested them! You should now have an instinctive feel for your
Superchef's abilities. There are thousands of recipes out there so you
should never run out of ideas.
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