Sanyo EM-D981 Instruction Manual

Page 1

Si o

INSTRUCTION MANUAL

EM-D981

Microwave Oven with Convection & Grill

Read these instructions carefully before use, If you follow these instructions, your Microwave Oven will serve you long and well,

Page 2

I TABLE OF CONTENTS

Oven Specification 4

Safety Inatructiona How To Use Your Oven Safely 4

Other Important Safety Instructions 5

Satting Up & Getting To Know Your Oven Installation

Oven Parts and Accessories

Oven Control Panel

8 Setting The Clock 9 Suitable Cookware

10-11

Child Lock Out / Demonstration Mode 12

Oparating Instructions Quick Reference Guide to 8 Way Cooking

13 W

Manual Operation Microwave Cooking 14

Grill Cooking and Thermal Grill Cooking 15 Convection Cooking

16 Combination Cooking 17-18 Multi Staga Cooking

Automatic Operation

Auto Sensor Defrost & Charts 20-22 Defrosting Instructions Using 150W 23

Auto Sensor Cooking, Charts & Recipes

24-53

Slow Cooking & Recipes

54-61

Care Of Your Microwave Oven

Questions and Answers

62 Care and Cleaning 63 Before Calling For Service

Min. / Max Weights to use with Auto 64 Sensor Programs Easy Use Chart 68

Page 3

I SPECIFICATIONS

EM-D981

Power Source

230-240 V Maximum CXJtDutpOwer 900 W* Quartz Grill

1300 w Convection Heater

1200 w Oven Capacity

1.1 CU. ft. (32 L) Outside Dimensions (W x H x D) 550 X 472X 353 Net Weight 24 Kg

●According to IEC 705 test procedures.

HOW TO USE YOUR OVEN SAFELY (MICROWAVE)

1. When boiling water or other liquids, be sure to use a wide mouthed container, this will allow air bubbles to escape freely and prevent boiling over. Overheating the liquid beyond boiling point can occur without the evidence of bubbling, This could result in a sudden boil over of the hot liquid.

2. Do not attempt to operate the oven while empty as this will cause damage.

3. Do not deep fry in the microwave oven as the

temperature of the oil cannot be controlled and it may overheat,

4. Never completely seal containers in the microwave oven. Coverings are necessary but containers must not be airtight.

5. Small quantities of food with low moisture content or high fat or sugar content can burn, dry out or catch fire if cooked or re-heated too long. Please note that the heating / cooking period

required is extremely short: for example it only takes approximately 15 seconds to heat one mince pie or similar.

6,7,Always pierce food which has a skin or

membrane, for example, eggs, potatoes, tomatoes, apples, sausages etc. If you don’t pierce them steam will build up inside and they may explode,

When disposable containers of plastic, paper or other combustible materials are”used to reheat

food, it is advisable to check from time to time during the cooking cycle.

It is quite normal for steam to be emitted around the door, for misting to occur on the door, or even for water droplets to appear below the door during the cooking cycle. This is merely condensation from the heat of the food and does not affect the safety of your oven. The door is not intended to seal the oven cavity completely but its special SANYO design contrib~tes to the complete safety of the appliance.

ALTHOUGH YOUR OVEN IS PROVIDED WITH SAFETY FEATURES,

IT IS IMPORTANT TO OBSERVE THE FOLLOWING: a. Do not tamper with safety interlocks. b. Do not place any object between the oven and the door or allow any food residue to accumulate on

sealing surfaces. Wipe the door sealing area frequently with a mild detergent, rinse and wipe dry. Never use abrasive powders or pads.

c. When opened, the door must not be subjected to strain, for example, a child hanging on an opened door

may cause the oven to fall forward resulting in injuty.

d. If any damage is apparent, do not operate the oven. Contact your nearest SANYO SERVICE CENTRE.

Page 4

10THER IMPORTANT SAFETY INSTRUCTIONS

The following safety precautions should be

followed when using this appliance:

1. Read all instructions before first use.

2. When operating your oven for the first time, select Convection cooking, set temperature to 250°C and operate for 20 reins, with glass tray and support installed. This is necessary to ansura that any residue is burnt off. Smoke and /or a smell of burning are normal during this operation and do not indicate any failure of the unit. Before further use, please allow oven to stand for 30 minutes, in order to cool down.

3. Aswithmost cooking appliances, close supervision is necessary

if a fire should start:

● Keepthe oven doorclosed,

‘ Turn the oven off. * Disconnect thepower cord orshutoff the power

at the mains.

Other important safety points to remember are:

WHEN COOKING BY MICROWAVE:

1. Do not use wire ties in the oven. Be sure to inspect purchased items for wire ties and remove before placing food in the oven,

2. It is important to keep the oven interior clean. Food particles left on the oven walls reduce the efficiency of the microwaves.

Do not heat foods or liquids in bottles or jars with lids on. Air must be allowed to escape from the container.

Milk or food for babies should be heated on 450W. It should then be stirred thoroughly

and tested to ensure that it is at the co;re~ temperature before giving it to the baby.

Care must be taken when removing cups of hot liquid from the turntable, Cups should be lifted not slid to the edge of the turntable to prevent tipping.

Never microwave eggs in the shell since they may explode, The egg yolk may pop because of a build-up of steam inside the membrane, To prevent this, pierce the membrane before cooking it.

WHEN COOKING BY GRILL/ CONVECTION:

Take care not to spill water on the glass viewing window during or immediately after cooking as it may crack.

Be sure to use an oven glove when loading and unloading the oven.

Be careful not to touch the viewing window

when loading or unloading the oven.

The top of the cabinet gets very hot, therefore do not place items on the oven

WARNING

(a) Do not adjustor repair microwave oven yourself. Do not operate the oven if it is damaged,

until it has been repaired by a service engineer trained by the manufacturer.

(b) It is dangerous for anyone other than a properly qualified engineer trained by the

manufacturer to carry out adjustments or repairs.

specially prepared cord is required,

(d) On no account remove or interfere with any parts or screws,

THIS COULD PROVE VERY DANGEROUS.

Page 5

I INSTALLATION

OVEN POSITIONING

1. Install the oven on a flat, level surface strong enough to safely bear the weight of the oven.

2. Do not locate the oven near areas where heat and moisture are generated as

this may lower oven efficiency.

3. Covering the air vents may lead to malfunctioning,

therefore a minimum

clearance of 5cm is required above, to each side, and to

the rear of the oven.

4. This oven conforms to EMC Radio interference Directive

8913361EEC, however some interference may occur if it is placed too close to a radio or

TV, so keep them as far apart as possible.

5. Microwave oven must be installed at minimum height of

85cms above floor level.

Page 6

10VEN PARTS AND ACCESSORIES

Your oven is supplied with the following accessories:

Turntable

Square Slide In Shelf

Turntable Support

1 Instruction Manual

Circular Metal Rack

Metal Drip Tray

Cook Book

Vents

Safety Int

Control Panel

Vents

Door Opening Button

tal

Square Slide in Shelf

TURNTABLE INSTALLATION

Turntable

1. Locate theturntable support in central position.

2. Place theturntable ontopof theturntable support as

shown in the diagram. Make sure the turntable

support hub is securely locked in the turntable shaft, Never place the turntable upside down.

● Both turntable andtumtable support must always be

~. : __/-

used during cooking.

● Food isalways placed directly ontheturntable orona

Turntable support ‘

circular rack on the turntable for cooking,

OAQ

(The one exception to this is when convection cooking on two levels using the two Slide in Shelves.)

“ This turntable rotates clockwise and anticlockwise;

this is normal,

● Thisturntable returns toitsoriginal starting position

when cooking is finished.

Page 7

~OVEN CONTROL PANEL I

EF-

T7 ‘“”’8(A

-c

1. Displsy Window.Cooking

6. Weigh Dtsh key. Use with

10. Grill.

mode and short messages

automatic cook & defrost.

are displayed.

11.SIOW Cook.

7. Microwave Power.

2. Function Indicator.

12.Combination Functions.

6. Morel Less key.

3. Clock Set.

Allows you to slightly increase or

13.Clesr / Stop.

decrease cooking time of

4. Auto Sensor Progrsms.

automatic programs.

14.Start.

5. Auto Sensor Defrost.

9. Convection Temperature.

15.Cooking Time Selector.

Page 8

I SEITING THE CLOCK

When your oven is plugged in

for the first time or when power

resumes after a power interruption, the display will show “WELCOME TO SANYO REFER TO INSTRUCTIONS BEFORE USE.” After you press “Clear / Stop” the numbers in the display reset to 0:00. To set the clock follow the guidelines opposite:

Example: To set 4:30:

Press “Clear / Stop”

Press “Clock” key.

To set hou~ Press “Down / Up” until 4: is indicated in the display window.

Press “Clock’ key.

To set minutes;

Press “Down / Up” until 4:30 is

indicated in the display window.

Press “Clock key to lock in the time and start the clock running.

Page 9

] SUITABLE COOKWARE

MATERIAL

MICROWAVE GRILL /THERMAL CONVECTION

GRILL ONLY ONLY

Turntabla

Yes Yes

Yes

Ckcular Metal Racka

Yes Yes

Yes

[

Square Metal Slide in Shelves

No No

Yes

Drip Tray

No Yes

Yes

Hest Resistsnt

Yes Yes

Yes Ceremic & Glsss e.g Pyrex, Corningware, Fire King.

Chins - Without

Yes Yes

Yes Metel Decoration.

Plsstic-

Yes No

No microwave proof cookware.

Plsstic cling film,

Yes - With care. No

No microwave wrap, Pierce film. microwave roasting

Do not fit film skin baga. (Do not use tight.Do not allow metal twist ties.)

film to touch food.

Metal Cookware No

Yes

e.g baking tins, treye

Aluminum Foil Yes - With care. Yes

Yes Small pieces may be used for shielding. Over use may cause arcing.

Paper

Yes - With care. No

Yes - With care.

Greaseproof paper,

Paper may be

Greaseproof paper

Kitchen paper, used to absorb

may be used to

piatea or cups. moisture or fat.

line dishes, Overheating could cause fire.

Wood I Straw Yes - With care,

No For warming food for a very shori time only.

Page 10

I SUITABLE COOKWARE (CONT.)

MATERIAL

DUAL COOKING DUAL COOKING

DUAL COOKING

GRILL & MICROWAVE CONVECTION &

CONVECTION &

MICROWAVE

GRILL

Turntable

Yes Yes

Yes

Circular Metal Racks

Yes Yes

Yes

Square Metal Slide in Shalves

No No

Drip Tray

Yes Yes

Yes

Heat Resistant

Yes Yes

Yes Caramic & Glass e.g Pyrex, Corningware, Fire King.

China - Without Yes Yes

Yes

Metal Decoration.

Plastic-

No No No microwave proof cookware.

Plastic cling film,

No microwava wrap, microwava roasting bags. (Do not uae

metal twist tias.)

Metal Cookware

Yes - With care. Yes - With care,

Yes

a.g baking tins, trays Do not place metal Do not place metal

cookware on metal cookware on metal racks or on metal

racks or on metal

drip tray.

Aluminum Foil Yes - With care, Yes - With care,

Yes

Small pieces may be

Small pieces may be used for shielding, used for shielding. Over use may

Over use may cause arcing. cause arcing,

Paper No Yes - With care,

No Greaseproof paper Greaseproof paper Kitchan paper, may be used to plates or cups.

line dishes.

Wood I Straw

No No No

Page 11

I CHILD LOCK-OUT/ DEMONSTRATION MODE

This oven has a safety feature which prevents the

accidental running of the oven

by a child.

Note: After the child lock has been set, the oven will appear to operate normally if the keys are pressed. However the oven will produce NO actual microwave, grill or convection power.

Demonstration Mode When in child lock mode, you can work through the cooking procedures without the oven operating.

To cancel Child Lock/

Demonstration Mode simply repeat setthg procedure. Indicator L disappears and

clock display reappears.

To set:

Press “Clear I Stop”

Press “Clock” key.

Press “Down / Up” until 11: is indicated in the display window.

Press “Clock” key

Press’’Down /Up’’ until ll:ll is indicated in the display window.

Page 12

I QUICK REFERENCE GUIDE TO 8 WAY COOKING

COOKING MODE ACCESSORIES TO USE SUGGESTED USE

Microwava Only Place dish directly on turntable.

Defrosting, reheating, cooking

80, 150, 300,450,

vegetables, rice, pasta, fish,

750 & 900W, casseroles, sponge puddings.

Grill Only

Place circular high rack on turntable.

(1 Setting)

For toasting bread, muffins etc

Tharmal Grill

Place circular high rack on metal

For cooking small chops,

(1 Setting)

drip tray on turntable.

sausages, fish fingers etc.

Convection Only Place dish directly on turntable,

For cooking meringues, biscuits,

(including 2 Level

oncircular lowrack, or on metal

scones, bread, Yorkshire

Convection Cooking.) slide in shelf.

Puddings, pastry items e.g pies,

(40 - 250”C) tarts etc.

2 Level Convection - Place dishee/

2 Level Convection - For batch

trays on 2 metal slide in shelves.

baking of biscuits, scones, cakes

Changeover position halfway through

etc. on two levels.

cooking for best result.

Thermal Grill Place circular high or low rack on metal

For faster cooking of traditionally

(+80W,150W, 300W,

drip tray on turntable.

grilled foods e.g chops, sausages,

450W Microwave.) chicken pieces etc.

Convection & Microwava

Place dish directly on turntable

For faster cooking of many

(Variable combinations or on circular low rack.

traditionally baked foods e.g baked of convection temperature potatoes, pizza, roast poultry/joints, and microwave power.)

roast potatoas, soma cakes, au

gratin dishes, frozen crispy crumb

convenience foods. For crisp

reheating of pastty items,

Convection with Grill Place metal drip tray on circular high

For fast cooking and crisping of (100 - 250°C)

rack.

small items e.g frozen potato

products, fish fingers, chicken

nuggets etc.

Two Ieval Convection

Two metal slide in shelves.

For convection cooking only, Cooking

For batch baking of cookies,

scones, etc.

(For details of suitable cookware please see pages 10- 11.)

Page 13

●

I MICROWAVE COOKING

This basic microwave cooking method allows you to cook food for a desired time. In addition to the maximum power level, you can select different microwave power from 5 other

levels, SOW to 750W for the foods that require slower cooking.

Foods with high moisture content should be cooked on maximum power, as this is the fastest cooking method and best maintains the natural flavour and texture of the foods.

Manual Defrosting

For manual defrosting (without

using Auto Sensor Defrost feature), use I 50W.

Example: To cook at 450W for 1 min 30 sees

Press” Wlcro Power” 3 times.

Press “Down / Up” until

mmvn

1min 30sec is indicated in

the display window.

POWER

SEITiNG SUGGESTED USE

80W

Softening cream cheese.

150W

Keeping foods warm, defrosting.

300W

Completing the cooking cycle of pot roasts. Completing the cooking cycle of some casseroles and stews. Baked custards and cheese cakes.

450 w

Roasting meats.

750

Baking cakes. Reheating precooked foods.

900 w

Boiling liquids. Baking fish, vegetables.

Page 14

■

I GRILL COOKING

This method is ideal for

toasting bread or muffins.

Remember the oven will be hot, Place all food on the high circular rack. Grill cooking time can be set to a maximum of 90 minutes.

Example: To Grill for 15 minutes.

Press “Clear I Stop”.

Press “Grill” key once. The grill indicator lights up and “Grill I” is displayed.

Press “Down / Up” until 15min 00sec is indicated in the display window.

Press “Start”.

I THERMAL GRILL COOKING

!m!!2

During thermal grill cooking, both fan and grill element operate together to circulate

hot air around the food to assist the cooking process.

This method is ideal for small items such as sausages which you would usually grill.

Place food on the high circular rack on the metal drip tray. Do not use thermal grill for toasting bread as the

result will be rather dry. The grill cooking time can be set to a maximum of 90 minutes.

Example: To Thermal Grill for 15 minutes.

Press ‘Clear / Stop”.

Press “Grill” key twice. The grill indicator lights up and “Grill 2“ is displayed.

Press “Down /Up” until 15min 00sec is indicated in

the display window.

Press “Start”,

Page 15

I CONVECTION COOKING

This oven can be used as a conventional oven by using the fan assisted convection function. The temperature range is 40- 250”C.

For recipes which require higher temperatures e.g pastries, scones or Yorkshire puddings, best results are obtained if the oven is preheated first.

Note: If the cooking is not started immediately after preheating, the preheated oven temperature will continue to flash in the display and the temperature will be maintained for 15 minutes.

This function is ideal for cooking

[

meringues, biscuits, scones, bread, Yorkshire puddings, large fruit cakes and all pastries. It can also be used for proving bread at 40”C. The convection cooking time can be set for a maximum of

90 minutes,

One or two level convection cookinq;

Convection cooking can be done on one or two levels using the two square slide in shelves provided. If cooking on one level, place food on low circular rack or on one shelf. If cooking on two levels (ie batch baking) swap position of food halfway through cooking to get the most even result.

As there is no microwave energy being used you can place metal tins directly onto the metal racks with no danger of arcing.

(Note: The oven cannot be preheated to 40”C)

Example: To Preheat to 200”C.

Press “Clear I Stop”.

Press “Convec.Temp” key twelve times. The Convection indicator

lights up and “200 C“ is displayed.

Press “Start”. The oven will

now preheat. When the correct temperature is reached the oven will beep 3 times and “200 C“ will appear in the display. You may now set the convection cooking temperature and time as below and

begin cooking.

Example: To cook using Convection for 20 minutes, at 200”C. (After preheating has been completed).

Open door. Place food in oven. Close door.

@’w

Press “Down / Up” until

20min 00aec is indicated in the display window.

Press “Start”.

Page 16

~COMBINATION COOKING

This oven offers you a choice of three methods of Combination cooking;

1. Convection + Microwave - For baking and roasting.

2. Thermal Grill + Convection -

For fast crisping.

3. Thermal Grill + Microwave - For fast grilling.

1. Convection + Microwave

This function allows you to combine convection cooking with any one of four (80W, 150W, 300W, 450W) microwave power levels to produce

traditional baked or roasted results

in less time. This function has many uses, particularly roasting meat and poultry, cooking pizza, baked pota-

toes, roast potatoes, baking some

cakes, frozen and crispy crumb foods and reheating pastries.

When cooking with dual convection + microwave it is not necessaty to preheat the oven.

Food should be placed on the circular low rack or on the turntable.

Do NOT place metal cookware directly on the circular low rack when using this function as arcing may occur,

The Dual Convection + Microwave

function can be set for a maximum

of 90 minutes.

Example: To cook using Convection + Microwave

for 15 minutes, at 21O”C and 450W microwave power.

Press “Clear I Stop”

Press “Combination” key once.

GJ&!xi%

The Convection and Micro indicator light up and “COMBI I 200C 450w are displayed.

I ,1

Press “Convec.Temp.” once

~&*

until “2 10°C” is displayed.

Duwrl

Press “Down / Up” until 15min OOsec is indicated in the display window.

Page 17

I COMBINATION COOKING (CONT.)

2. Thermal Grill + Convection

This function allows you to combine convection operation with the thermal grill, and is ideal

for cooking small foods which

require crisping e.g frozen potato products such as oven chips, potato coquettes or waffles, fish

fingers, chicken nuggets,

beefburgers and sausages.

Food should be placed on the circular high rack which is on the

turntable. Alternatively food

maybe placed on the metal drip

tray on the circular high rack.

The Dual Thermal Grill +

Convection function can be set

for a maximum of 90 minutes.

3. Thermal Grill + Microwave

This oven has four settings: Thermal Grill + 80W Thermal Grill + 150W

Thermal Grill + 300W

Thermal Grill + 450W

This function allows you to

combine the speed of a

microwave with the browning

and crisping of a grill. Ideal for

all foods that would usually be

grilled e.g sausages, chops,

chicken pieces etc.

The Dual Thermal Grill +

Microwave funtilon can be set for a maximum of 90 minutes.

Example: To cook using Thermal Grill with Convection for

15 minutes, at 220”C.

Press “Clear / Stop”.

Press “Combination” key twice.

The Grill and Convection indicators light up and “COMBI 2200 GRILL Z is displayed.

Press “Convec.Temp.” key twice until “220 C “ is displayed.

Press “Down / Up” until 15min 00sec is indicated in

the display window.

Press “Start”.

Exsmple: To cook using Thermal Grill with Microwave for

15 minutes, a~ 150W microwave power.

Press “Clear / Stop”,

Press “Combination” key three times. The Grill and Microwave

power indicators light up and “COMBI 3 GRILL2450W is displayed.

Press “Micro Power” key twice,

“150W is indicated.

Press “Down / Up” until 15mifl (Mk3C is indicated in

the display window.

Press “Start”.

Page 18

I MULTI-STAGE COOKING

Multi stage cooking is ideal for sequential cooking. It allows you to cook at different power levels and with different cooking modes for a set time.

Up to three stages maybe set.

All the stages should be set before statting the oven.

The following table shows the combinations possible when cooking with multi-stages:

1St 2nd 3rd Micro Micro

Micro Micro Micro Mcro Micro ‘Grill Micro

Micro Thermelgill

Micro

Convadon Mcro Micro Combination Micro Grill Micro

Thermsgrill Micro Convetion Mcro ComMration

NOTE: After grill, thermal grill, convection or combination cooking it is NOT possible to set microwave.

For three stage cooking, follow same procedure as shown, simply insert third stage at step 5, then press start.

Exampla: To Microwave on 450W for 10 minutes, and

then Grill for 5 minutes.

Press “Micro Power” key 3 times. The Micro indicator lights up and “450W is displayed.

Ew#ii

Press “Down / Up” until 10min

#p OOsec is indicated in the display

window.

Press “Grill” key once. The Grill indicator lights up and “Grill I” is displayed.

Dawn

Press “Down / Up” until 5min

w 00sec is indicated in the

display window.

Press “Start”.

Page 19

I AUTO SENSOR DEFROST

The Auto Sensor Defrost Featurf

is an accurate defrosting method for frozen meat, poultry or fish in the weight range 0.1- 2.Okg.

An adjust+ or - key is used to increase or decrease the defrosting time as necessary.

PAUSE: This feature has a built in pause mechanism to allow for checking and rearranging of food during defrosting. The oven stops at the end of the first defrost period (about 1/3 of the total time). If you do not open the door at the pause, the oven restarts after approx. 2 minutes and commences the second defrost period.

Shield any thin or delicate areas and any areas which become warm with small pieces of smooth foil.

Imrsortant: Au~o Sensor Defrosting chart appears onpages 21-22

Example: To Defrost meat

Press “Auto Defrost”. The word

* Auto

& Defmt message’’Auto Defrost” is

displayed.

Place the empty dish on the turntable

WeighDish

and close door. Press’’Weigh Dish”

key, The word message “PLEASE

WAIT” is displayed.

When the oven has weighed the dish, the oven will beep once. The word message “COMPLETED” is displayed. Now you can place the food in the dish, and place it on the turntable.

Press “More / Less” key to

MorelLess

increase / decrease defrosting

time as desired.

The Auto Sensor Defrost symbols will flash. After a few seconds the first stage time will begin to count down. At the pause rearrange or turn food over. Close door and

press “Start”.

Page 20

I AUTO SENSOR DEFROST CHART

Place the food to be defrosted on a microwave-proof plate on the turntable. For best results follow the directions below;

FOOD MORE/LESS PREPARATION

PAUSE DIRECTIONS

STANDING

KEY TIME

BEEF Cubed NO

Minced NO

Baef Joint +

(MORE)

Steak NO

Place in an even layer in a shallow dish.

Place in a shallow dish or plate.

Shield thin areas and outer edges

with smooth pieces of foil.

If frozen in a block, separate as soon as possible. Shield outer edges with smooth pieces of foil,

Remove anythawed cubes and stir, 10-15 rein, ensuring that the frozen cubes are around the edge of the dish.

Remove any thawed portions and

10-15 min.

turn over.

Remove foil from outer edges but 30-40 min. leave on thin areas. Turn over,

Remove foil and turn over. 10-15 min.

LAMB Cubed

chapel Cutlets

Lamb

joint

(M:RE)

Place in an even layer in a shallow

dish.

If frozen in a block separate as aeon as possible. Arrange chops so the thinner ends are towards the

centreof the!urntable. Shield outer edges with smooth pieces of foil.

Shield thin areas and outer edges

with smooth pieces of foil.

Remove anythawed cubes and stir, 10-15 min. ensure that the frozen cubes are around the edge of the dish.

Remove foil and turn over. 10-15 min.

Remove foil and turn over. 30-40 min.

PORK Chops

If frozen in a block, separate as

Turn over, shield outer edges and 10-15 min. soon aspossible. Arrange chops so thin ends with foil, the thinner ends are towards the

centreof the turntable. Shield thin areas and outer edges with smooth pieces of foil.

Sausages If frozen in a block, separate as Rearrange and remove any

10-15 min.

(LE=S) soonaspossible, Shield both ends sausages that havethawed.

of the sausages with smooth pieces of foil.

Page 21

I AUTO SENSOR DEFROST CHART (CONT.)

FOOD MORE I LESS

PREPARATION

PAUSE DIRECTIONS STANDING

KEY

TIME

Bacon

(LESS)

Spareriba

(LESS)

Pork Joint

(M:RE)

Separate as soon as possible. Shield both ends of bacon with smooth pieces of foil.

If frozen in a block, separate as soon as possible. Shield both ends with smooth pieces of foil.

Shield thin areas and outer edges with smooth pieces of foil.

Separate. Remove any

10-15 min. thawed slices, arrange remaining slices in a single layer and shield both ends with smooth pieces of foil.

Removefoil.

10-15min. Turn over, rearrange and remove any thawed pieces.

Remove foil and turn over.

30-40 min.

CHICKEN Whole

(PL~S)

Pieces

Place chicken breast side down. Shield wings,legs and neck with smooth pieces of foil.

Shield thin parts such as tips with smooth pieces of foil. Arrange so thicker parts are towards the outside of the dish.

Remove foil.

30-40 min.

Turn over and shield warm areas

with foil.

Remove foil.

10-15 min.

Turn over, arrange so thicker parts are towards the outside of the dish.

DUCK

Whole NO

Place duck breast side down. Remove foil.

30-40 min.

Shield wings,legs and neck with

Turn over and shield warm areas

smooth pieces of foil.

with foil.

Pieces

NO Shield thin parts with smooth

Remove foil.

10-15 min.

pieces of foil. Arrange so thicker

Turn over and shield any warm areas. parts are towards the outside of the dish.

FISH Fish fillete -

(LESS)

Fish steaks -

(LESS)

Wholafish -

(LESS)

Arrange fillets in an even layer. If frozen in a block, separate as soon as possible. Shield tail and thin ends with smooth pieces of foil.

Arrange steaks in an even layer. If frozen in a block, separate as soon as poeeible.Shield outer edges of steaks with smooth pieces of foil.

If more than one fish, arrange

head to tail. Shield ends with

Remove foil, turn over, rearrange

10-15 min. and arrange tail ends under thicker parts of fish.

Remove foil, turn over and

10-15 min.

rearrange.

Remove foil, turn over and rearrange.

10-15 min.

smooth pieces of foil.

Page 22

I DEFROSTING INSTRUCTIONS USING 150W

Some foods such as bread and fruit, will not defrost successfully using the Auto Sensor Defrost. However

these foods can successfully be defrosted manually using the “150W” power setting.

FOOD

PREPARATION

(150W)

STANDING TIME

BREAD Small loaf Place on plate,

8-1o min. 10-15 min.

Turn over halfway through defrosting time.

Sliced Iarga loaf Place on plate.

10-13 min. 10 min.

Turn over halfway through defrosting time.

2 Slices

Place on plate, 45-60 sec.

5 min.

1 bread roll Place on plate.

45-60 sec.

5 min.

2 bread rolls

Place on plate. 1 -lIr2 min.

5 min.

CAKES AND PASTRY Gateau Remove from packaging, place on plate.

9-11 min. 15-30 min.

450gll lb

Cheesecake Remove from packaging, place on plate. 7-9 min. 15-30 min. 450gll lb

Pie (cooked)

Remove from packaging, place on plate. 7-9 min. 15-30 min.

4509/1 lb

Pastry

Remove from packaging, place on plate. 7-9 min.

15-30 min.

4509/1 lb

BUITER 250g18.8oz

If foil wrapped, remove from wrapper and

(1 packet)

3-4 min. 5-10 min.

place on a plate,

FRUIT

200@802 Soft

Place in a single layer in a shallow dish. 5-6 min.

berry fruits

5-10min.

450gll lb Soft

Place in a single layer in a shallow dish.

berry fruits

7-8 min.

5-10 min.

PLATED MEAL

4009/1 402

Cover with a plate or non PVC. cling film.

Plated meal

7-8 min.

5-10 min.

To reheat, microwave on 900W for 3-4 minutes.

VEGETABLES

It is not necessary to defrost vegetables before cooking. All vegetables can be thawed and cooked on 900W.

Page 23

I AUTO SENSOR COOKING

The Auto Sensor Cooking feature allows you to simply and automatically cook a range of popular foods. Your oven offers the following Auto Sensor programs:

] Baked I

Roast I Roast Meat I

Pudding.

Operation is very easy. Simply touch the appropriate key the correct amount of times (see directions included in the chart),

Place the appropriate empty container / accessories on the turntable and press “Weigh

Dish” key. Then add food and

press “Start”.

The “More / Less” key can be

used to adjust the end cooked results to personal taste.

PAUSE - The Roast Meat Joint and Casserole programs have a built in pause mechanism to

allow for turning, stirring etc.

Please follow instructions in

recipes and /or in display. Then

press “Start” to complete the

cooking process.

VERY IMPORTANT I

For best results, pleaae

follow the guidelines in

the

Auto Sensor

cooking chart on pages

24-28

Exsmple: To cook a Pork Joint.

WeighOkh

Press “Roast joint” key twice. Word message “PORK

JOINT ....” is displayed.

Place the empty drip tray and low circular rack on the turntable and close door, then touch “Weigh Dish” key. Word message “PLEASE WAIT” is displayed.

Q. When the oven has weighed the dish, the oven will beep once. The word

message “COMPLETED” is displayed, Now you can place the tood on the low circular rack, and place it on drip tray on the turntable.

AMorelkss

Press “More / Less” key if required.

Press “Start”.

6. m

The Auto Sensor symbol will flash. After a few seconds the first stage time will begin to count down.

Choose the required food category by touching the appropriate key several times as detailad below. Please take note of the minimum and mesimum food weights which you may use.

Minimum Minimum

Auto Sensor Press

Food Catego~

weighfof

Progrsms

weightof

key

food food

Cake I Pudding 1

SpongePuddingI Cake

200 g

2 LightFruitCake

400 g

3 ChocolateBrownies

200 g

4 Flapjack

200 g

Roast Chicken 1

WholeChicken

800 g

2 ChickenPieces

Ioog

Fish

1 Baked Fish

150g

2 Steamed Fish

100Q

Casserole

1 Beef Cssserole 2 ChickenCasserole 3 Curry 4

MincedBaaf

200 g 200 g 200 g 200 g

300 g 300 g 300 g 300 g

1 1

Pizza

1 Fresh Pizza

loog

2 FrozenPizza

100a

Snscks 5

Snacks

50 g

1.3 kg

2.3 kg

1.3kg

1.3kg 20kg

1.0 kg

1.5 kg 900 g

1.0 kg 650 g 900 g

900 g

2.0 kg

2.4 kg

2.0 kg 600 g

600 g 600 g

1700 g

2.0 kg

2,0 kg

2.0 kg 900 g

Page 24

I AUTO SENSOR COOKING CHART

Imoortant Note Re: Container I Accessories After selecting program always place EMPTY container / accessories on turntable as directed and press “Weigh Dish” key BEFORE adding food.

PROGRAM

FOOD WEIGHT COOKING PROCEDURES

CAKE I PUDDING

1. Sponge Pudding/ Cake

200g-1.3kg

Place container on turntable. Refer to recommended recipes for details.

2, Light Fruit Cake

400 g -2.3 kg

(See pgs 30- 33)

3. Chocolate Brownies

200g-1.3kg

4. Flapjack

200g-1.3kg

Place a container on low rack on turntable. Refer to recommended recipes for details.(pg 34)

ROAST CHICKEN

1, Whole Chicken

800 g -2.0 kg

1, Remove giblets, wash and dry chicken. Brush

(chilled, unstuffed)

with oil or melted butter. Tie legs together with string.

2, Press “Roast Chicken” once.

Place low circular rack on drip tray on turntable. Press “Weigh Dkh” key.

3. Place chicken breast side upon rack. Close door and press “Start”.

4. After cooking allow chicken to stand in foil for 10

minutes. Refer to recommended recipes (pg 35-36

2, Chicken Pieces

100g-1.Okg 1. Wash and dry chicken. Brush with oil or melted

(chilled)

butter, Season.

For thighs and

2. Press “Roast Chicken” twice.

drumsticks

Place low circular rack on drip tray on turntable. Press “Weigh Dish” key.

3. Place chicken pieces skin side up on rack. Close door and press “Start”.

Refer to recommended recipes (pg 37-38 ).

FISH

1. Baked Fish

150g-1.5kg

1. Gut, wash and dry fish, stuff etc. as required.

(chilled)

2. Press “Fish” once

For fish fillets, whole fish,

3. Place empty micro and heatproof dish (or low

stuffed fish, baked fish.

circular rack for crisper fish) on turntable. Press “Weigh Dish” key.

4. Place fish in dish (or on low rack), dot with butter

and sprinkle with lemon juice, Do not cover. Close door and press “Start”. Use “Adjust Less” for fish steaks. Refer to recommended recipes (pg 39- 40).

2, Steamed Fish

loog-9oog

1. Gut, wash and dry fish.

(chilled)

2. Press “Fish” twice.

For fish fillets and whole fish.

3, Place empty shallow microwave proof dish on

turntable. Press “Weigh Dish” key.

4. Place fish in dish add 2-3 tblsps / 45 mls white

wine, water or milk, Cover dish with plastic wrap. Close door and press “Start”. Refer to recommended recipes (pg 41 ).

Page 25

I AUTO SENSOR COOKING CHART

~ROGRAM

FOOD WEIGHT

COOKING PROCEDURES

IEHEAT

. soup

200g-1.Okg

1, Press’’Reheat’’ once.

thilled or room temp.)

2. Place empty microwave-proof soup cups ordish with Iid on turntable, Press’’Weigh Dish’’ key.

3. Place soup incupsand cover with plastic wrap. (Or in dish with lid).

4. Place onturntable, arrange cups evenly around edge ofturntabie. Press’’Start”.

5. After heating stirwell. Use “Adjust More” for thick or cream soups.

Use “Adjust Less” for thin consomme soups.

‘. Chilled Meal

200 g -650 g 1, Remove outer packaging, follow on pack

chilled)

instructions re; covering of food.

‘or commercial chilled ready

2. Press’’Reheat’’ tvAce.

Ieal.

3, Place empty microwave-proof plate on turntable

)ne item only.

and press “Weigh Dish” key.

4. Place chilled meal onplate. Press’’Stati”.

5. After heating allow food tostand for2 minutes. Stir if possible.

Use “Adjust More” for compact foods e.g Iasagne. Use “Adjust Less” for delicate foods e.g puddings, fish, vegetables. ENSURE FOOD IS PIPING HOT BEFORE SERVING.

1.Canned Food

200 g -900 g

1, Press “Reheat” three times.

room temp.)

2. Place empty microwave-proof plate on turntable. Press “Weigh Dish” key.

3. Place canned food in dish and cover with lid or plastic wrap.

4. Place on turntable and press “Start”. After heating stir well.

L Plated Meal

200 g -900 g

1. Press “Reheat” four times.

chilled)

2. Place empty microwave-proof plate on turntable.

Press “Weigh Dish” key.

3. Place food in dish and cover with plastic wrap.

4. Place on turntable and press “Start”.

>ASSEROLE

Beef Casserole

300 g -2.0 kg

!. Chicken Casserole

Microwave-proof casserole with lid or Pyrex bowl

300 g -2.4 kg

L Curry

covered with plate. Place on turntable.

300 g -2.4 kg

L Minced Beef

Please refer to recommended recipes for details.

300 g -2.0 kg

Page 26

I AUTO SENSOR COOKING CHART

PROGRAM

FOOD WEIGHT

COOKING PROCEDURES

PIZZA 1, Fresh Pizza [chilled)

100g-600g

1, Remove packaging.

2, Press’’Pizza’’ once.

3. Place circular lowmetal rack ondrip tray on turntable, Press “Weigh Dish” key.

4. Place pizza onrack. Press’’Start”,

z. Frozen Rzza [frozen)

100g-600g 1, Remove packaging,

2, Press’’Pizza’’ twice.

3. Place circular lowmetal rack ondrip tray on turntable. Press “Weigh Dish” key.

4, Place pizza onrack. Press’’Start”.

3, Reheat Pizza [chilled)

80g-600g 1, Remove packaging.

2. Press’’pizza’’ three times,

3. Place circular lowmetal rackondrip tray on turntable. Press’’Weigh Dish’’ key.

4, Place pizza on rack. Press’’Start”.

BAKED POTATO

1. Baked Potato

150g-1.7kg

1. Wash, dryandprick potatoes ofasimilar size

[room temp.) with fork.

2. Press’’Baked Potito’’ key once. Place circular low metal rack on drip tray on turntable and press “Weigh Dish”.

3. Arrange potatoes evenly around edge of low rack. When cooking one potato place on edge of rack. Press’’Start”.

4. After cooking allow potatoes tostandfor2 minutes.

Page 27

~AUTO smsoR COOKING CHART

(chilled)

2. Pork Joint (chilled)

SNACKS

1. Snacks (for reheating fresh precooked individual pastry items approx. 100-200g each. e.gpasties, pies, sausage rolls, slices of pie or quiche)

FOOD WEIGHT

450 g -2.0 kg

450 g -2,0 kg

450 g -2.0 kg

5og-9oog

COOKING PROCEDURES

1. Wash and dry joint. Brush with oil or melted butter. Season.

2. Press “Roast Joint” once. Press low rack and drip tray on turntable and press “Weigh Dish” key.

3. Place meat joint on rack. Press “Start”.

4. At pause remove any excess liquid. Turn

joint over and baste. Shield any overcooking

areas with small smooth pieces of foil.

5. After cooking allow joint to stand wrapped in foil

for 10-20 minutes.

1, Wash and dry joint. Brush with oil or melted

butter. Season.

2. Press “Rosst Joint” twice. Place low rack and drip tray on turntable and

press “Weigh Dish” key.

3, Place meat joint on rack.

Use “Adjust More” for large or thick joint, e.g

leg joint. Press “Start”.

4. At pause remove any excess liquid. Turn

joint over and baste. Shield any overcooking areas with small smooth pieces of foil.

5. After cooking allow joint to stand wrapped in foil

for 10-20 minutes.

1. Wash and dry joint. Brush with oil or melted butter. Season.

2, Press “Rosst Joint” three times.

Place low rack and drip tray on turntable and press “Weigh Dish” key.

3. Place meat joint on rack. Press “Start”.

4, At pause remove any excess liquid. Turn

joint over and baste. Shield any overcooking

areas with small smooth pieces of foil.

5. After cooking allow joint to stand wrapped in foil

for 10-20 minutes.

1, Remove food from packaging.

(Remove all foil containers)

2, Press “Snacks” once.

3. Place low rack on turntable and press “Weigh Dish” key.

4. Arrange food items around edge of rack. Use “Adjust Less” for smaller items. Press “Start”.

Page 28

I AUTO SENSOR RECIPES

Cake/ Puddina Prouram

Choice of 4 Proarams

The Cake / Pudding program offers a choice of 4 programs for cooking a range of cakes/ pudding$ All recommended recipes are detailed in pages 30-34

SDonae Pudding/Cake

For cooking plain sponge cake or sponge pudding.

Recommended recipes fo~ Sponge Pudding (+ variations) - Pg 30 Victoria Sandwich Cake (+ variations) - Pg 31

Fruit Cake

For cooking light fruit cake.

Recommended recipes foL Light Fruit Cake (variations) - Pg 32

Chocolate Brownies

For cooking chocolate brownies.

Recommended recipes foc Chocolate Brownies (+ variations)- Pg 33

FlaDiack

For cooking flapjack.

Recommended recipes fon Flapjack (variations) - Pg 34

Page 29

I AUTO SENSOR RECIPES

Cake /Puddina:

S.po

nae Cake

Small Size

15 cm / 6 inch dia.

Standard Size

16 cms / 7 inch diam.

Large Size

23 cm/9 inch dia.

Cookware I Ingredient

Microwave-proof

Round Cake Dish

(e.g Pyrex)

greased and lined

Butter 50 g

Ioog

200 g

Sugar 50 g

Ioog 200 g

Eggs, standard size

Self Raising Flour

5og

loog 200 g

6: !5 mls 112tso 12.5 mls

I 1 tso / 5 mls

~aking Powder

1/4 tsp 1.2----

Milk

1 tblsp / 15 mls

2 tb~~p / 30mls

4 tblsp / 60 mls

Possible Variations: Add ONE to the above basic recipe.

Coffee-

Instant Coffee

1 t.sll I 5 mls

2tsD/lomls

4 tsp / 20 mls

Lemon or Orange

Juice and grated rind

1 oranges or lemons

1-2 oranges or lemons 3-4 oranges or lemons

Chocolate-

Cocoa Powder

1 tblsp / 15 mls 2 tblsp / 30 mls 4 tblsp / 60 mls

n!kxfmd

1. Cream butter and sugar together. Gradually add the beaten eggs. Stir in flour and baking powder and mix well. Stir in enough milk to give a soft dropping consistency.

2. Press “Cake/ Pudding” once. Place appropriate size of empty greased and lined microwave proof cake dish on the turntable and

close the door. Press “Weigh Dish” key.

3. When completed remove the dish from the oven

and add the mixture, level the surface.

Place on turntable and press “Start”.

4, After cooking allow cake to stand for 10 minutes

before turning out onto a cooling rack. When cake

is cold cut in half and sandwich together with jam

or jam and butter cream. Sift icing sugar lightly over the to~.

Coffee

Cake

Dissolve the appropriate amount of instant coffee in a little warm water, add with the milk.

Lemon or Oranae snonae

Omit the milk and add the appropriate amount of

juice and rind.

Chocolate

Replace the appropriate amount of flour with cocoa powder. All quantities stated above.

(Note: Line dish with a circle of greaseproof paper)

Page 30

I AUTO SENSOR RECIPES

Cake /Puddina:

Sponue Pudding

Cookware I Ingredient

Small Size

Standard Size

Large Size

Microwave-proof Bowl

1.0 Iitre

1.5 Iitre 2.0 Iitre

(e.g Pyrex)

Butter 50 g

loog 200 g

Sugar

50 g

Ioog 200 g

Fnnc ctanrkarri cizn

-ss-! ---- ,--, - ----

Vanilla Essence

few drops to taste

few drops to taste few drops to taste

Self Raising Flour 50 g

Ioog 200 g

Bakina Powder

1/4 tsD 1.25 mls

1/2 tsD / 2.5 mls

1 tso I 5 mls

fiilk

1 tblsp/ 15 mls 2 tblsp / 30mls

4 tblsp / 60 mls

Possible Variations: Add ONE to the above basic recipe.

Golden Syrup

11/2 tblsp / 23 mls 3 tblsp / 45mls

6 tblsp / 90 mls

Jam

1In tblsp / 23 mls

3 tblsp / 45mls 6 tblsp / 90 mls

Stem Ginger 50 g

loog 200 g

(chopped finely)

Lemon or Orange”

1 orange or lemon

1 -2 oranges or lemons 3-4 oranges or lemons

Juice and grated rind

Chocolate”’-

Cocoa Powder

1 tblsp / 15mls 2 tblsp / 30 mls

4 tblsp / 60 mls

Method

1. Cream butter and sugar together. Gradually add the beaten eggs and vanilla essence, Stir in flour and baking powder and mix well. Stir in enough milk to give a soft dropping consistency.

2. Press “Cake/ Pudding” key once, Place appropriate size of empty microwave proof bowl and plate on the turntable and close the door. Press “Weigh Dish” key.

3. When completed remove the dish from the oven and add the mixture, level the surface and cover with plate, Place on turntable and press “Start”,

Variations

Svrup /Jam Svonae

Place the appropriate amount of syrup or jam in

base of bowl before adding sponge mixture.

Ginaer SDonae

Stir the appropriate quantity of chopped stem ginger into the mixture,

Lemon / Oranae Sponge

Omit the milk and add the appropriate amount of flour with cocoa pawder, All quantities stated above.

Chocolate Sponge

Replace the appropriate amount of flour with

cocoa powder.

4, After cooking allow pudding to stand for 5 minutes

before turning out onto a warm serving dish. Serve

with custard.

Page 31

I AUTO SENSOR RECIPES (CONT.)

Cake /Pudding: Liaht Fruit Cake

Cookware /Ingredient Small Size

Standard Size

Large Size

Heatproof Round

15 cm / 6 inch dia. 20 cm / 6 inch dia. 27.5 cm / 11 inch dia.

Cake Tin

greased and lined

Butter Ioog

200 g

400 g

Sugar

75 g

150g

300 g

Eggs, standard size 1-2 3

5-6

Self Raising Flour 125g

250 g

500g

Mixed Dried Fruit loog 200g

400g

Lemon Rind 1/2 tsp 2.5 mls

Itsp / 5 mls 2tsp/10mls

Milk

1Ii2 tblsp / 221/2 mls

3 tblap 145mls 6 tblsp / 90 mls

Possible Variations: Replace the dried fruit in the above recipe with one of the following:

Glace Cherries,

loog

200g 400g

washed, dried and

quariered

Date and Walnut

Dates, chopped 75 g

150g 300 g

Walnuts, chopped 25 g

50 g

loog

Banana, mashed

1/2 ripe banana

1 ripe banana 2 ripe banana

Baking Powder

pinch 114tsp I 1.25 mls

712tsp 12.5 mls

Orange Marmalade

1 heaped tblsp

2 heaped tblsps 4 heaped tblsps

Orange Rind, grated

w orange

1 orange 2 orange

(Important - use “Adjust Less” for best result when cooking any of the variations.)

Method

Cream butter and sugar together. Gradually add the beaten eggs. Stir in flour, fruit and lemon rind, mix well. Stir in enough milk to give a soft dropping consistency.

2. Press “Cake/ Pudding” key twice. Place appropriate size of empty greased and lined cake tin on the turntable and close the door. Press “Weigh Dish” key.

3. When completed remove the dish from the oven and add the mixture, level the surface. Place on turntable and press “Start”.

4. After cooking allow cake to stand for 10 minutes before turning out onto a cooling rack. Remove greaseproof paper.

5. When cool store in an airtight container.

(Note: Line tin with a circle of greaseproof paper)

Page 32

I AUTO SENSOR RECIPES (CONT.)

Cake /Puddina:

Chocolate Brownies

Cookware I Ingredient

Small Size

Standard Size

Lsrga Size

Heatproof Square

15cmx15cm

20 cm x 20 cm

22 cm x 22 cm

Cake Tin

(6x 6)

(6” x 6“)

(9x 9)

greased and lined

Plain Chocolate,

50g

loog

200g

broken into pieces

Butter

50 g

Soft Brown Sugar

50 g

Ioog

200 g

Eggs, standard size

1 2

Self raising Flour

50 g

Ioog

200 g

Baking Powder

pinch

1/4 tsp / 1.25 mls

112tsp 12.5 mls

Walnuts, chopped

25 g

50 g

Ioog

Mixed Dried Fruit

25 g

50 g

Ioog

Vanilla Essence

few drops

For the icing:

Plain Chocolate,

50 g

loog

200 g

broken into pieces

Butter

12g

25 g

Method

1, To make the cake mixture;

Place the chocolate into a microwave safe bowl. Microwave on 900W for 1-2 minutes until melted.

Mix well.

2, Cream together the butter, sugar and vanilla

essence. Stir in the beaten eggs, flour, baking powder and melted chocolate, Mix well. Fold in walnuts and fruit.

3. Press “Cake/ Pudding” key three times. Place appropriate size of empty greased and lined cake

tin on the turntable and close the door.

Press “Weigh Dish” key.

4. When completed remove the dish from the oven

and add the mixture, level the surface. Place on

turntable and press “Start”.

5. After cooking allow cake to cool in tin. Do not ice until the brownies are cold.

6. To make the icing;

Place the chocolate in a microwave proof bowl.

Microwave on 900W for 1-2 minutes until melted. Stir in the melted butter and mix well. Spread over cooled brownies. Allow to set then cut into

squares, Store in an airtight container.

(Note: Line tin with a circle of greaseproof paper)

Page 33

I AUTO SENSOR RECIPES (CONT.)

Cake /Pudding:

Flaoiack

Cookware / ingredient

Small Size

Standard Size

Large Size

Heatproof Square

15cmx15cm

20 cm x 20 cm

22 cm x 22 cm

Cake Tin (6x 6)

(8x B“)

(9x 9)

greased and lined

Butter 75 g

125g 250 g

Soft Brown Sugar

50g

loog 200g

Golden Syrup

75 g

125g

250 g

Rolled Oata 1250

2250

450 a

Variations: Add one of the following with the oats

Glace Cherries,

50 g

loog 200 g

quartered

Rasins 50 g

loog 200 g

Method

1. Place the butter, sugar and syrup into a large microwaveproof bowl. Microwave on 900W for 1-2 Iiz minutes until melted. Mix well, stir in oats and mix well again.

2. Press “Cake Pudding” key four times. Place appropriate size of empty greased and lined cake

tin on the circular low metal rack on the turntable and close the door. Press “Weigh Dish” key.

3. When completed remove the dish from the oven and add the mixture, press down lightly. Place on circular low rack on turntable and press “Start”.

4. After cooking allow to stand for 5-10 minutes before cutting into wedges.

5, Store in an airtight container.

(Note: Line tin with a circle of greaseproof paper)

Page 34

I AUTO SENSOR RECIPES (CONT.)

Roast Chicken Proaram

Choice of 2 Droorams

The Roast Chicken program offers a choice of 2 programs for cooking either a whole chicken or pieces of

chicken. All recipes are for about 4 servings and are detailed on pgs 35-38

Whole Chicken

Pieces Chicken

For cooking an unstuffed whole chicken. For cooking chicken wings, thighs, drumsticks, etc.

Recommended recipes for

Recommended recipes fon

Traditional Roast Chicken - Pg 35

Spiced Chicken Wings - Pg 37

Oriental Roast Chicken - Pg 35

Hot & Spicy Grilled Chicken - Pg 37

Spicy Roast Chicken - Pg 36

Tandoori Chicken - Pg 38 Garlic Chicken - Pg 38

Whole Chicken:

Traditional Roast Chicken

1.1 -1,4 kg whole chicken, washed, without giblets.

MafZMdS

25 g butter, melted 1 onion peeled, whole 1 lemon wedge Streaky bacon rashers (optional)

Cookware

Low circular rack on drip tray on turntable.

Method

Place peeled onion & lemon wedge in body cavity. Brush chicken with melted butter. Place bacon rashers over breast.

Press “Roast Chicken” once, Place low circular rack on drip tray on turntable. Press “Weigh Dish” kev.

Place chicken breast side up on low rack. Press “Start”.

4. Remove from oven, and stand for 5 to 10 minutes. —

Whole Chicken:

Oriental Roast Chicken

Ingredients

1,1-1.4kg whole chicken, washed, without

giblets,

Marinade

1. 2 tsp / 10ml dark soy sauce 1 tsp / 5ml salt 1 tsp / 5ml honey

1 tsp / 5ml sesame oil

2. 3 cloves garlic, crushed 2 tsp / 10ml grated ginger

Cookware

Low circular rack on drip tray on turntable.

Method

Combine marinade ingredients. Place chicken in a bowl and pour marinade over chicken inside and out. Marinate for 1 hour at least in the refrigerator.

Press “Roast Chicken” once. Place low circular rack on drip tray on turntable. Press “Weigh Dish” key.

Place chicken breast side upon low rack. Press “Adjust Less” key for best result. Press “Start”.

Remove from oven and stand for 5 to 10 minutes.

Page 35

I AUTO SENSOR RECIPES (CONT.)

Whole Chicken:

SDicv Roast Chicken

Ingredients Cookwara

1.0 -1.4 kg whole chicken, washed, without

Low circular rack on drip tray on turntable.

giblets.

Method

Marinade

1. Combine marinade ingredients. Place chickening

2 tbsp / 30ml sugar

bowl and pour marinade over chicken inside and

2 tsp / 10m I five-spice powder

out. Marinate for 4 hours or overnight in the

1/2 tsp / 2,5ml pepper

refrigerator.

1 tbsp / 15ml milk

2 tbsp / 30ml light soy sauce

2, Press’’Roast Chicken’’ oncPlacelo wrackonon

2 cloves garlic, crushed

drip tray on turntable. Press “Weigh Dish’’key.

2 tbsp / 30ml ginger juice

1 tsp / 5ml rice wine or chinese wine

3. Place chicken breast side upon low rack.

salt to taste

Press “Start”,

4. Remove from oven andstand for5t010 minutes.

Page 36

I AUTO SENSOR RECIPES (CONT.)

Chicken Pieces:

Spiced Chicken Winas

Irsaredients

Cookware

500- 600g

chicken wings Circular low rack on drip tray on turntable.

Marinade

Method

tbsp / 30ml dark soy sauce 1. Combine marinade ingredients inabowl. Add

2 tsp / 10ml grated ginger

chicken wings and marinate for 2 hours at least. 2 cloves garlic, crushed 1 tbsp / 15ml rice wine or chinese wine

2. Press “Roast Chicken” twice, Place low rack on

1 tbsp / 15ml honey

drip tray on turntable. Press “Weigh Dish’’key. 1 tsp / 5ml five-spice powder

3. Place chicken wings on low rack. Press “Start”.

4. Remove from oven,

Chicken Pieces:

Hot & SDicv Grilled Chicken

Ingredients

600- 800g

chicken pieces (thighs or drumsticks)

Marinade

1 tsp / 5ml salt 1, 1 tbsp / 15ml black pepper 2 tsp / 10ml chilli powder 2, 1 medium onion, finely grated 2 cloves garlic, crushed 2 tbsp / 30ml dark soy sauce

3. 2 tsp / 10ml sugar 2 tbsp / 30ml lemon juice 2 tbsp / 30ml oil

Cookware

Circular low rack on drip tray on turntable.

Method

Pierce chicken skin with a fork,

Combine marinade ingredients in a bowl. Add chicken pieces and marinate for 1 hour.

Press “Roast Chicken” twice. Place low rack on drip tray on turntable. Press “Weigh Dish’’key.

Place chicken pieces skin side up on low rack Press “Start”.

Remove from oven.

Page 37

❑

I AUTO SENSOR RECIPES (CONT.)

Chicken Pieces:

Tandoori Chicken

hxiredients

500- 600g

chicken breasts, cut into halves

Msrinade

100m1 plain yoghurt

1, 1 medium onion, grated 1 tsp/5ml grated ginger

2. 1 clove garlic, crushed 1 tbsp / 15ml lemon juice 1 tsp / 5ml salt

20g cu ny powder

paprika, cummin, cardamon and nutmeg to taste

Cookwsre

Circular low rack on drip tray on turntable.

Method

Pierce chicken skin with a fork.

Combine marinade ingredients in a bowl. Add chicken breasts and marinate for 4 hours or overnight in the refrigerator.

Press “Roast Chicken” twice. Place low rack on drip tray on turntable. Press “Weigh Dish” key.

Place chicken breasts skin side upon low rack. Press “Start”.

Remove from oven.

Chicken Pieces:

Garlic Chicken

Ingredients

600- 800g

chicken pieces (thighs or drumsticks)

Msrinsde 6

cloves garlic, crushed 1. 1 tsp / 5ml salt 1 tbsp / 15ml pepper

2. 2 tbsp / 30ml lemon juice turmeric, coriander, mustard powder to taste

Cookware

Circular low rack on drip tray on turntable.

Method

Pierce chicken skin with a fork.

Combine marinade ingredients in a bowl. Add chicken pieces and marinate for 1 hour or overnight in the refrigerator.

Press “Roast Chicken” twice. Place low rack on drip tray on turntable. Press “Weigh Dkh” key.

Place chicken pieces skin side upon low rack. Press “Start”,

Remove from oven.

Page 38

lAUTO SENSOR RECIPES (CONT.)

Fish Proaram

The fish program offers a choice of 2 programs for cooking baked or steamed fish.

All recipes are detailed in pages 39-41

Baked Fish

Steamed Fish

Recommend recipes fofi

Recommend recipes foc

Trout with Almonds - Pg 39

Spicy Sauce Steamed Fish - Pg 41

Stuffed Baked Fish - Pg 39

Fish Fillets with Mushroom - Pg 41

Baked Fish

Trout with Almonds

Ingredients

1-4 medium trout, washed and gutted lemon juice a few flaked almonds butter

salt and pepper to taste

Cookware

Micro and heatproof dish.

Method

Press “Fish”, once.

Place empty dish on turntable. Press “Weigh Dish” key.

When completed place prepared fish in dish and sprinkle with lemon juice, flaked almonds, salt and pepper. Dot with butter.

Place uncovered dish on turntable and press

Baked Fish

Stuffed Whole Fish

lnaredient~

1-4 medium whole fish, washed and gutted

lemon juice

butter

salt and pepper to taste

1 quantity of stuffing (see recipes on next page)

Cookware

Micro and heatproof dish.

Method

Place stuffing into body cavity. Secure with cotton tied around fish (or secure with wooden cocktail sticks).

Press “Fish”, once.

Place empty dish on turntable. Press “Weigh Dish” key,

When completed place prepared fish in dish and sprinkle with lemon juice, salt and pepper. Dot with butter.

Place uncovered dish on turntable and press

“Start”.

After cookina remove cotton and serve. (Note;

Fish fillets m~ybe used in place of whole ~sh. Place stuffing on fillet and carefully roll up. Secure

with cotton)

Page 39

I AUTO SENSOR RECIPES (CONT.)

Stuffinas for Baked Fish

The recipes below make sufficient stuffing for 3-4 medium whole fish. Simply mix all the ingredients together well and bind with the milk.

Prawn Stuffing

10Og / 402 fresh white breadcrumbs 1 level tblsp finely chopped fresh parsley (or 1/2 to 1 tsp dried) 1/2 tsp finely grated lemon rind 50g / 202 peeled prawns, coarsely chopped 1/2 tsp salt

25g / 1oz melted butter

milk to bind

ADtJ/t?and Herb Stuffing

10Og / 402 fresh white breadcrumbs 1 eating apple - peeled, cored and finely

chopped finely grated rind and juice of 1 lemon 2 level tsp finely chopped fresh parsley

(or 1 tsp dried)

25g / 1 oz melted butter

milk to bind

Lamon and Harb Stuffing

100g / 402 fresh white breadcrumbs 1 level tblsp finely chopped fresh parsley (or 1/2 tsp dried) 1 level tsp finely grated lemon rind

dash of lemon juice

1 level dstsp fresh thyme (or 1/2 tsp dried) 1/2 tsp salt pinch of white pepper

25g / 1oz melted butter

milk to bind

Oranae and Herb Stuffing

1 small onion, very finely chopped or grated finely grated rind and juice if 1 medium orange 2 level tblsps finely chopped parsley (or 1 tsp dried)

1/2 tsp salt 25g / 1oz melted butter milk to bind

10Og / 402 fresh white breadcrumbs

Ceierv and Tomato Stuffing

100g / 402 fresh white breadcrumbs 2 level tblsps finely chopped celery 2 skinned and chopped tomatoes

1/2 tsp salt

dash of lemon juice 25g / 1oz melted butter

milk to bind

Page 40

I AUTO SENSOR RECIPES (CONT.)

Steamed Fish:

SDicv Sauce Steamed Fish

Ingredients

1 (300 -500g) pomfret or sea /fresh water whole

fish

1 red chilli, finely chopped 50g shallots or onion, finely chopped 4 cloves garlic, finely chopped

1 tsp / 5ml oil 2 tbsp / 30ml preserved soybean paste

1 tbsp / 15ml oyster sauce

1/2 tbsp / 7.5ml sugar 60ml water

Cookware

Microwave-safe oval casserole or deep dish, place on turntable.

Method

1. Wash and gut fish, dry and set aside.

2. Combine chilli, shallots, garlic and oil in a microwave-safe bowl. Microwave cook on 900W for 2 minutes,

3. Add soybean paste, oyster sauce, sugar and water

in hot mixture, stir and microwave cook on 900W for 1 minute,

4. Press “Fish” twice, Place a empty microwavesafe oval casserole or deep dish on turntable. Press “Weigh Dish” key.

5. Place fish in the casserole or dish. Pour hot mixture over fish. Cover with plastic wrap, Place in oven. Press “Start”.

Inaredientq

450g

fish fillets 2 tbsp / 30mi butter 2 tbsp / 30ml white wine

1/2 tsp / 2.5ml lemon juice 50g mushrooms, sliced 2 green onions, finely chopped

150g tomato, diced

1/2 tsp I 2.5ml salt

Steamed Fish:

Fish Fillets with Mushroom

Cookware Microwave-safe oval casserole or deep dish, place on turntable.

Method

Press “Fish” twice, Place a empty microwavesafe oval casserole or deep dish on turntable. Press “Weigh Dish” key.

Place fish fillets in the casserole or dish. Dot with butter.

Combine wine and lemon juice and pour over fish. Sprinkle with mushrooms, green onion and tomato.

Cover with plastic wrap. Place in oven. Press “start”.

Page 41

I AUTO SENSOR RECIPES (CONT.)

Casserole Prouram

Choice of 4 Droarama

The “Casserole” program offers a choice of 4 programs for cooking a range of casseroles. All recipes are to be found on pages 42-53,

1. Beef Casserole

For cooking of stewing beef i.e longer, slower For boneless meat pieces in sauce.

cooking to allow meat to tenderise.

Recommended recipes fo~

Recommended recipes for

Beef Curry with Apricots - Pg 52 Beef Casserole - Pg 49 Sweet and Sour Chicken / Pork - Pg 53 Hungarian Beef Goulash - Pg 49 Fruity Chicken Curry - Pg 53 Beef Borgignonne - Pg 50

2. Chicken Casserole

4. Minced Meat

For cooking whole chicken portions with

For savoury dishes based on minced beef,

or without bone in sauce,

Recommended recipes for

Recommended recipes foc

Savoury Mince - Pg 54

Chicken Cacciatore- Pg 51

Chilli Con Carrie - Pg 55

Coq Au Vin - Pg 51

Beef Bolognese - Pg 55

Chicken and Herb Casserole - Pg 52

Beef Casserole Proaram

Baef Casserole

stock cube, salt and pepper, )

Onion, peeled and sliced 1/2 onion

1 onion 1 onion 11/2 onion

Carrot, peeled and sliced 1/2 carrot

1 carrot 1-2 carrots 2 carrots

Canned Chopped Tomatoes 75 g Ioog 200 g 300 g

lBeef Stock, hot

100 mls

150 mls

300 mls

450 mls

Worcester Sauce Bouauet Garni

dash

dash dash dash

I 1 I 1 i 1 I

—-—7—-.——.

1 ! 1

Salt and Black Pepper to taste to taste to taste to taste

Method Cookware

1, Preparation: Large microwaveproof casserole dish or bowl with

Toss meat in seasoned flour.

lid.

2. Press “Casserole”, key once. Place large empty casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key,

3. When stage 2 is completed, place all ingredients

into the large casserole dish or bowl and mix very

well. Cover dish or bowl and mix very well. Cover

dish and place on turntable, press “Stsrt”.

4. At the pause: Stir well. Recover dish and return to the oven Press “Start”.

5. After cooking: Stir well and serve.

Page 42

I AUTO SENSOR RECIPES (CONT.)

Beef Casserole Proaram Hunaarian Beef Goulash

Ingredients 1 Serving

2 Servings 4 Servings 6 Servings

Braising Steak, cubed

Oog

175g

350g 5oog

Seasoned flour (seasoned with 2 tsps / 10 mls 1 tblsp / 15 mls 11/2 tblsp 123 mls 2 tblsp 130 mls a stock cube, salt and pepper.) Onion, peeled and sliced 1/2 onion 1 onion 1 onion 1 1/2 onion Green Pepper 1/2 pepper

1/2 pepper 1 pepper

1 1/2 pepper

Canned Chopped Tomatoes 75 g

Ioog 200 g

300 g

Beef Stock, hot

75 mls 150 mls

300 mls 450 mls

Tomato Puree 1 tsp / 5 mls

2 tsps / 10 mls

1 tblps / 15 mls 1 tblps / 15 mis

Paprika

1/2 tsp / 2.5 mls 1 tsp / 5 mls

2 tsps / 10 mls

3 tsps / 15 mls

Nutmeg pinch pinch

pinch pinch

Bouquet Garni 1

1 1 1

Salt and Black Pepper

to taste to taste to taste

to taste

Sour Cream 25 mls

50 mls 100 mls 150 mls

Method

Cookwara

Preparation:

Large microwaveproof casserole dish or bowl with

Toss meat in seasoned flour.

lid,

Press “Casserole”, key once. Place large empty casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

When stage 2 is completed, place all ingredients (except sour cream) into the large casserole dish or bowl and mix very well. Cover dish and place on turntable, press “Start”.

At the pause: Stir well. Recover dish and return to the oven. Press %tsrt”,

After cooking: Stir well and add sour cream, serve.

Page 43

I AUTO SENSOR RECIPES (CONT.)

Beef Casserole Proaram

Beef Bouraianonne

Ingredients 1 Serving

2 Servings

4 Servings

6 Servings

Braising Steak, cubed

1Oog

175g

350g

5oog

Seasoned flour (seasoned with 2 tsps / 10 mls 1 tblsp / 15 mls 2 tblsps / 30 mls

3 tblsps / 45 mls

a stock cube, salt and pepper.)

[con. chooDed I 1 rasher I

2 rasher I 3 rasher I 4 rasher

lCarrot, peeled and sliced 1/2carrot

carrot

[

Onion, peeled and sliced

1/2onion

1 onion

1 onion 1

1/2 onion

Streaky Ba( Garlic, crushed ‘ r

1/2 clove

1 clove

‘1 clove

2 cloves

Mushrooms, sliced

25 g 50 g

loog

150g

1/2 carrot 2 carrot

Beef Stock, hot

75 mls

150 mls

300 mls 450 mls

Tomato Puree 1 tsp / 5 mls

2tsp/10mls 1 tblsp / 15 mls 1

IE tblsp / 15 mls

Red Wine

75 mls

150 mls

300 mls 75 mls

Bouquet Garni

1 1 1

Salt and Bk

1 1 1

ack Pepper

to taste

Method

Cookware

1. Preparation:

Large microwaveproof casserole dish or bowl with

Toss meat in seasoned flour.

lid.

2. Press “Casserole”, key once. Place large empty casserole dish or bowl AND lid onto turntable and press “Weigh Dkh” key.

3. When stage 2 is completed, place all ingredients into the large casserole dish or bowl and mix very well, Cover dish and place on turntable, press “start”.

4. At the pause: Stir well. Recover dish and return to the oven. Press “Stsrt”.

“5. After cooking:

Stir well and serve.

Page 44

I AUTO SENSOR RECIPES (CONT.)

Chicken Casserole Proaram

Chicken Cacciatore

Ingredients

1 Serving

2 Servings

4 Servings

6 Servings

Chicken Portions, skinned

1 portion

2 portions

4 portions

6 portions

approx. 200g each

@ 2oog

@ 4oog

@ 600g

@ 12oog

Vegetable Oil

1 tsp / 5 mls

2 tsps I 10 mls

1 tblsp / 15 mls

1IZ tblsp / 23 mls

Onion, peeled and chopped

1/2onion

1 small onion

1 med. onion

11/2onion

Garlic, crushed

1/2clove

1 clove

2 cloves

3 cloves

Plain Flour

2 tsps / 10 mls

1 tblsp / 15 mls

2 tblsps 130 mls 3

Mushrooms, sliced

25 g

50 g

Ioog

Canned Chopped Tomatoes

1Oog

—

,..

#. fi ..,-

3 tblsps / 45 mls

150g

2009

300 g

4oog

Tomato Puree

z c3ps I IU mis

1 tblsp / 15 mls

2 tblsps / 30 mls

3 tblsps / 45 mls

Bay Leaves

1-2

Oregano, dried

pinch

I/Z tsp / 2.5 mls

1 tsp / 5 mls

1v2tsp I 7.5 mls

Basil, dried

pinch

112tsp 12.5 mls

1 tsp / 5 mls

lv2tsp / 7.5 mls

Sugar

pinch

Chicken Stock or White Wine

pinch

150 mls

225 mls

Salt and Black Pepper

to taste

I _75 mls

100 mls

Method

Cookware

1, Preparation:

Large microwaveproof casserole dish or bowl with

Place oil, onion and garlic into a microwaveproof

lid. bowl, cover and cook on 900W microwave for 2-3 minutes. Stir in flour and blend in stock and wine. Add all remaining ingredients EXCEPT chicken,

mix well. Cover and cook on 900W microwave for 1-2 minutes,

2. Press “Casserole”,

key twice. Place large empty casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

3. When stage 2 is completed, place chicken into the large casserole dish or bowl, add sauce and mix very well. Cover dish and place on turntable, press “Stsrt”.

4, At the pause:

Stir well. Recover dish and return to the oven. Press “Start”.

5. After cooking: Stir well and serve.

Page 45

~AUTO SENSOR RECIPES (CONT.)

Chicken Casserole Proarsm

Coa Au Vin

Ingredients 1 Serving 2 Servings 4 Servings 6

Chicken Portions, skinned

1 portion

2 portion

4 portion

[

approx. 200g each

@ 2oog @ 4oog @ 800g

Vegetable Oil

1 tsp/5 mls 2 tsps / 10 mls 1 tblsp / 15 mls 1 1/2i

Onion, peeled and chopped

1/2onion 1 small onion 1 med. onion

“

Garlic, crushed

1/2clove 1 clove 1-2 cloves

Streaky Bacon, chopped

1 rasher 2 rashers 3 rashers

Plain Flour

1 tsp I 5 mls 1 tblsp / 15 mls 1112tblsp115 mls 2 tbl

Mushrooms, sliced

25 g 50 g

loog

Tomato Puree

1 tsp / 5 mls

2 tsps / 10 mls

1 tblsp / 15 mls 1

1/2 t

Bay Leaves

1 1

1-2

Bouquet Garni

1 1 1

Red Wine

100 mls 150 mls 300 mls

Chicken Stock, hot

150 mls 150 mls 300 mls

Salt and Black Pepper

to taste to taste to taste

Method

Cookware

Preparation:

Large microwaveproof casserole dish

Place oil, onion and garlic into a microwaveproof

lid. bowl, cover and cook on 900W microwave for 2-3 minutes. Stir in flour and blend in stock and wine. Add all remaining ingredients EXCEPT chicken, mix well. Cover and cook on 900W microwave for 1-2 minutes.

press “c=~~~le)), key tWke. place emptylarge

casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

When stage 2 is completed, place chicken into the large casserole dish or bowl, add sauce and mix very well. Cover dish and place on turntable, press “Start”.

In redie

Beef Topside, cube Vegetable Oil Onion, peeled and Garlic, crushed Cur Powder, mild Plain Flour

Tomato Puree

Lemon Juice Man o Chutne

E==

Sultanas

Dried Apricots, chol

Canned, chopped t Beef Stock. hot

Method

1.Preparation:

Place oil, onion : cook using micrc in flour and curry

2. Press “Casserol large casserole c

and press “Weij

3. When staae 2 is

~-—–

into the large cas well. Caver dish : “Start”.

4. At the pause: Stir well. Recove Press ‘(Start”,

5. After cookina:

At the pause: Stir well. Recover dish and return to

Stir well and-serv

the oven. Press “Start”. After cooking:

Stir well and-setve.

Page 46

I AUTO SENSOR RECIPES (CONT.)

Chicken Caaaerole Proaram

Chicken and Herb Casserole

Ingredients

1 Serving 2 Servings 4 Servings 6 Servings

Chicken Portions, skinned 1 portion 2 portion 4 portion

6 portion

approx. 200g each @ 2oog @ 4oog @ 800g @ 12oog Vegetable Oil 1 tsp / 5 mls

2 tsps / 10 mls 1 tblsp / 15 mls 1

In tblsp / 15 mls

Onion, peeled and chopped

1/2 onion 1 small onion 1 med. onion 1112onion

Garlic, crushed

112clove

1 clove 1-2 cloves 2 cloves

Streakv Bacon. choooed 1 rasher 2 rashers 3 rashers 4 rasher

1 tblsp / 15 mls 1IIZtblsp115 mls 2 tblsps 130 mls

50 g

Ioog 150g

2 tsps / 10 mls

1 tblsp/ 15 mls

I/2 tblsp / 23 mls

1 1-2 2 1

1 150 mls 300 mls 450 mls 150 mls

300 mls

450 mls

to taste to taste to taste

Method

Cookware

1. Preparation:

Large microwaveproof casserole dish or bowl with

Place oil, onion and garlic into a microwaveproof

lid.

bowl, cover and cook on 900W microwave for 2-3

minutes, Stir in flour and blend in stock and wine.

Add all remaining ingredients EXCEPT chicken,

mix well. Cover and cook on 900W microwave for 1-2 minutes.

2. Press “Casserole”, key twice. Place empty large casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key,

3. When stage 2 is completed, place chicken into the large casserole dish or bowl, add sauce and mix very well. Cover dish and place on turntable, press “Start”.

4. At the pause: Stir well, Recover dish and return to the oven, Press ‘Wart”.

5, After cooking:

Stir well and serve.

Page 47

I AUTO SENSOR RECIPES (CONT.)

Currv Proaram

Beef Currv with Arxicots

Ingredients 1 Serving 2 Servings 4 Servings 6 Servings

Beef Topside, cubed 125g 225 g 450 g

675 g Vegetable Oil 1 tsp I 5 mls 2 tsps I 10 mls 1 tblsp / 15 mls 1I(Ztblsp / 23 mls Onion, peeled and chopped

1/2onion 1 small onion 1 med. onion 1112onions

Garlic, crushed

1/2clove 1 clove 2 cloves

3 cloves

Curry Powder, mild or medium

IE tblsp / 7.5 mls 1 tblsp / 15 mls

2 tblsps 130 mls 3 tblsps 145 mls

Plain Flour 2 tsps I 10 mls

IIZ tblsp / 7,5 mls 1 tblsp / 15 mls 1w tblsps / 23 mls

Tomato Puree

1 tso I 5 mls

2 tSDS/ 10 mls

1 tblso / 15 mls 1m tblsos / 23 mls

lLemon Juice

tsp I 5 mls I/Z tblsp / 7,5 mls 1 tblsp / 15 mls 1w tblsps /23 mls

Mango Chutney

Im tblsp / 7.5 mls 1 tblsp / 15 mls

2 tblsps / 30 mls 3 tblsps / 45 mls Sultanas a few 121/2 g 25 g 50 g Dried Apricots, chopped 121/2 g 25 g 50 g 75 g

Canned, chopped tomatoes

loog 200 g 400 g

600 g

Beef Stock, hot

50 mls

100 mls 200 mls

300 mls

Method

Cookware

1. Preparation:

Large microwaveproof casserole dish or bowl with

Place oil, onion and garlic into a bowl, cover and

lid. cook using microwave 900W for 1-2 minutes. Stir in flour and curry powder and mix well.

2. Press “Casserole”, key three times, Place empty large casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key,

3. When stage 2 is completed, place all ingredients into the large casserole dish or bowl and mix very well. Cover dish and place on turntable, press “Start”.

4. At the pause: Stir well. Recover dish and return to the oven. Press “Start”.

5. After cooking: Stir well and serve with rice,

Page 48

I AUTO SENSOR RECIPES (CONT.)

Curw Proaram

Fruity Chicken Curw

Ingredients 1 Serving 2 Servings 4 Servings

6 Servings

Boneless Chicken Meat, cubed

125g

225 g 450 g 675 g

Vegetable Oil

1 tsp / 5 mls

2 tsps / 10 mls 1 tblsp / 15 mls 1

w tblsp / 23 mls

Onion, peeled and chopped

1/2onion 1 small onion 1 med. onion 11/2onions

Garlic, crushed

1/2clove

1 clove 2 cloves 3 cloves

Curry Powder, mild or medium

m tblsp / 7.5 mls

1 tblsp / 15 mls 2 tblsps / 30 mls 3 tblsps / 45 mls

Plain Flour

2 tsps / 10 mls w tblsp / 7.5 mls

1 tblsp / 15 mls

1w tblsps / 23 mls

Tomato Puree

1 tsp / 5 mls 2 tsps / 10 mls

1 tblsp / 15 mls

11/2tblsps /23 mls

Lemon Juice 1 tsp / 5 mls

IE tblsp / 7.5 mls 1 tblsp / 15 mls 1w tblsps / 23 mls

Manao Chutnev

IE tblso / 7.5 mls 1 tblso / 15 mls 2 tblsps / 30 mls 3 tblsps / 45 mls

25 rl

50 a

---– –-.-,

Sultanas

a few 1’21/2g --

Eating Apple, peeled and

1/2apple

1 small apple 1 med. apple 1m med. apple chopped Canned, chopped tomatoes

loog 200 g 400 g

600 g

Chicken Stock, hot 50 mls

100 mls 200 mls

300 mls

Method

Cookwara

1. Preparation:

Large microwaveproof casserole dish or bowl with

Place oil, onion and garlic into a bowl, cover and

lid. cook using microwave 900W for 1-2 minutes. Stir in flour and curry powder and mix well.

2. Press “Casserole”, key three times. Place empty large casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

3. When stage 2 is completed, place all ingredients

into the large casserole dish or bowl and mix very well, Cover dish and place on turntable, press

“~titi,,

4, At the pause:

Stir well. Recover dish and return to the oven. Press “Start”.

5. After cooking: Stir well and serve with rice.

Page 49

I AUTO SENSOR RECIPES (CONT.)

Currv Proaram

Sweet and Sour Chicken /Pork

Ingredients 1 Serving

2 Servings 4 Servinge

6 Servings

Boneless Chicken or Pork,

125g

225 g 450 g 675 g cubed Cornflour

2tsp/10mls 1 tblsp / 15 mls 2 tblsps / 30 mls

3 tblsps 145 mls

Cold Water

75 mls

100 mls 200 mls 300 mls

Tomato Puree

1 tsp / 5 mls

2 tsps / 10 mls 1 tblsp / 15 mls

1IIZtblsp / 23 mls

Soft Brown Sugar

2 tsps I 10 mls

1 tblsp / 15 mls 2 tblsps / 30 mls 3 tblsps / 45 mls

Sov Sauce 1 tSD / 5 mls 2 tSDS/ 10 mls

1 tblsD / 15 MIS 1112tbl

,, ,1, cm””,= ,,, ,”,,,.= ,,, “..!! ,“!”., , !“” “

. . .=-.

–,–

O;no=nnla mh,<“kc in nm,n i, lit.-

dnn”

,.,.

200 g 400 g 600 g Onion, peeled and chopp~d

112onion

1 small onion 1 med. onion

11)2onion

Green Pepper, deseeded and

1/2 pepper

1 small pepper 1 med. pepper

1 large pepper

cut into strips Carrots, peeled and cut into

1/2 carrot 1 carrot 1-2 carrots

2 carrots

strips

Mushrooms, washed and sliced

2 mushrooms I 2-3 mushrooms

3-4 mushrooms

I 4-5 mushrooms

Method

Cookware

Preparation:

Large microwaveproof casserole dish or bowl with

Drain juice from pineapple chunks, Blend the corn

lid, flour with the cold water and pineapple juice. Blend in the sugar, soy sauce, paprika, ginger, vinegar, salt and tomato puree. Microwave covered on 900W for 2-4 minutes until sauce becomes clear. Stir well with a whisk.

Press “Casserole”, key three times, Place empty large casserole dish or bowl AND lid onto turntable and press ‘WVeigh Dish” key.

When stage 2 is completed, combine all the meat and vegetables together with sauce in the large casserole dish or bowl and mix very well. Cover dish and place on turntable, press “Start”.

At the pause: Stir well. Recover dish and return to the oven.

Press “Start”.

After cookinq: Stir well and-serve with rice or noodles.

Page 50

I AUTO SENSOR RECIPES (CONT.)

Minced Meat Proqram

Savouw Minced Meat

Ingredients

1 Serving 2 Servings 4 Servings

6 Sewings

Minced Beef

loog 225 g

450 g

675 g

Vegetable Oil

1 tsp I 5 mls 2 tsps / 10 mls 1 tblsp/ 15 mls

1IE tblsp / 15 mls

Onion, peeled and chopped

1{2onion

1 small onion

1 med. onion 1112onions

Celery, chopped (optional)

1/2stick 1 stick

1-2 sticks 2-3 sticks

Mixed Herbs, dried

1 tsp / 5 mls

2 tsps / 10 mls

3tspsI15 mls

4 tsps I 20 mls

Tomato Puree

1 tsp / 5 mls 2 tsps / 10 mls 1 tblsp / 15 mls

2 tblspe/ 30 mls

Mushrooms, sliced

15g

25 g

50 g 75 g

Carrots, peeled and sliced

3 4

Beef Stock

150 mls 300 mls 450 mls

600 mls

Salt and Black Pepper

to taste

to taste to taste

Cornflour

1 tsp / 5 mls

2 tsps I 10 mls

3tspsI15 mls

4 tsps I 20 mls

M!emQd

Cookware

1. Preparation:

Laroe microwavemoof casserole dish or bowl with

Place minced beef, oil, onion and celery into a

lid, -

microwaveproof bowl, cover and cook on 900W microwava for 3-4 minutes, Stir twice and breakup minced beef.

Press “Casserole”, key four times. Place empty large casserole dish or bowl AND lid onto turntable

and press “Weigh Dkh” key. When stage 2 is completed, place all ingredients

except cornflour, into the large casserole dish or bowl and mix very well, Cover dish and place on turntable, press “Sta#.

At the pause: Stir well. Mix the cornflour to a smooth paste with a little cold water and stir into the meat mixture, Recover dish and return to the oven, Press “Stat-t”.

After cooking: Stir well and serve. Serving suggestion Cottage Pie - Top with mashed potato and crisp top under grill.

Page 51

I AUTO SENSOR RECIPES (CONT.)

Minced Meat Prouram

Chilli Con Carrie

Ingredients 1 Serving 2 Servings 4 Servings

6 Servings

Minced Beef Ioog 175g 350 g

500 g

Vegetable Oil 1 tsp / 5 mls

2 tsps / 10 mls 1 tblsp / 15 mls 1112tblsp / 15 mls

Onion, peeled and chopped

1/2onion

1 small onion 1 med. onion 1112onions Garlic, crushed 1/2clove 1 clove 1-2 cloves 2 cloves Canned Chopped Tomatoes 50 g loog 200 g

300 g Green Pepper, cleaned, 1(2pepper 1 small pepper 1 medium pepper 1-2 peppers deseeded and chopped Chili Powder, mild 1 tsp / 5 mls 2 tsps / 10 mls

3 tsps I 15 mls

4 tsps I 20 mls

Tomato Puree

2 tsps / 10 mls 1 tblsp / 15 mls 2 tblsps 130 mls 3 tblsps 145 mls

Tabasco Sauce

dash dash dash dash

Red Kidney Beans, canned 50 g loog 200 g

300 g

drained

.Cornflour

1 tsp I 5 mls

2 tsps / 10 mls 2-3 tsps I 15 mls 3-4 tsps I 20 mls

Method

Cookware

1. Preparation: Large microwaveproof casserole dish or bowl with

Place minced beef, oil, onion and garlic into a lid. microwaveproof bowl, cover and cook on 900W microwave for 3-4 minutes. Stir twice and break up minced beef,

2. Press “Casserole”, key four times. Place empty large casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

3. When stage 2 is completed, place all ingredients except cornflour, into the large casserole dish or bowl and mix very well. Cover dish and placa on

turntable, press “StartY’.

4, At the pause:

Stir well and add the canned red kidney beans.

Mix the cornflour to a smooth paste with a little

cold water and stir into the meat mixture. Recover dish and return to the oven. Press “Start”.

5. After cooking:

Stir well and serve with rice,

Page 52

~AUTO SENSOR RECIPES (CONT.)

. ,

Minced Meat Proaram

J9eef Boloaneae

Ingredients

1 Serving

2 Servings

3-4 Servings 5-6 Servings

Minced Beef

Ioog

175g

350g

500g

Veaetable Oil 1 tsm / 5 mls 2 tsos / 10 mls 1 tbls~ / 15 mls 1 In tblsD / 15 mls

l===

1/2 onion

1/2stick

1/2- 1 clove

1 rasher

l===

11/2 onions

2-3 sticks

3-4 cloves

4 rashers

,——--,. -rr-—

d Chopped Tomatoes

50 g Ioog 200 g 300 g

Green Pepper, cleaned,

1/4pepper 1/2pepper 1 pepper 11,2 peppers

rl.acc.oderl a ml chnnnm-1

-------- -..- -..-rr--

1 tsp / 5 mls 2 tsps / 10 mls 3 tsps I 15 mis

4 tsps / 20 mls

1 1 lor2 2

2 tsps / 10 mls

1 tblsp/ 15 mls

2 tblsps / 30 mls 3 tblsps / 45 mls

15g 25 g

50 g

50 mls

75 mls 100 mls 150 mls

to taste to taste

----- ..- —.—-

-,-

1---

[

Cornflour

I(ZtsrI /2.5 mls

1 tSD I 5 mls 2 t.smsI 10 mls

3 tSDS / 15 mls

Method

Cookware

1, Preparation:

Large microwaveproof casserole dish or bowl with

Place minced beef, oil, onion and garlic into a

lid, microwaveproof bowl, cover and cook on 900W microwave for 3-4 minutes. Stir twice and break up minced beef,

2, Press “Casserole”, key four times. Place empty

large casserole dish or bowl AND lid onto turntable and press “Weigh Dish” key.

3. When stage 2 is completed, place all ingredients except comflour, into the large casserole dish or bowl and mix very well. Cover dish and place on

turntable, press “Stsrt”.

4. At the pause: Stir well. Mix the cornflour to a smooth paste with a little cold water and stir into the meat mixture. Recover dish and return to the oven. Press “Start”.

5. After cooking: Stir well and serve with pasta.

Page 53

i SLOW COOKING

A choice of two slow cook programs are available;

Slow Cook High - 300W - for the first stage of the slow cooking process. Slow Cook Low - 150W - for continuing the slow cooking process by gently simmering the food.

This feature is convenient for busy life styles and is ideal for cooking soups, casseroles and

stews. Slow Cook Low (150W) may also be used for keeping food which is already piping hot warm,

Do not attempt to slow cook meals using only Slow Cook Low (150W), always begin cooking on Slow Cook High (300W) to bring food to simmering temperature and then continue gently cooking using Slow Cook Low (150W).

Maximum Cooking Time

1 Stage Slow Cooking -12 hrs 2 Stage Slow Cooking -24 hrs

The cooking time in the display will count down increments if 1 minute.eg

0H20 indicates 20 minutes 5HO0 indicates 5 hours

10H4O indicates 10 hrs 40 reins.

Example: To cook a casserole using slow cook function:

Slow Cook High for 30 minutes, followed by Slow Cook Low for 8 hours.

@i3E2

Press “Clear / Stop”

2. 0

siOW Cook

Press “Slow Cook” once.

Low ! H,6

SLOW HIGH is displayed.

Dawn

Press “Down / Up” until

3. up OH30 appears in the display

window.

SlowCook

Press “SIOW Cook once,

Low ! H#sI’

SLOW LOW is displayed.

Press “Down / Up” until 8HO0 appears in the display window.

Press “Stsrt”.

You can set the slow cook cooking time in increments of 10 minutes.

Page 54

I SLOW COOKING (CONT.)

Irmortant Thx for

5est Results When

Slow Cooking

Suitable foods for slow cooking; Liquid dishes e.g casseroles and stews containing Use sufficient liquid. Liquid may include water, cubed meat or chicken joint pieces, soups, rice stock, wine, fruit juice, beer or cider. The meat and puddings. Root vegetables are particularly useful

vegetables should be immersed in the cooking for slow cooking - cut into even sized pieces, the liquid for best results and to avoid drying out, larger the size of the vegetables the longer cooking time they will require, Always use a large enough cooking dish - a large

pyrex bowl covered with a microwave proof plate

Most casseroles or soups are best cooked using 2

is ideal, this makes for easier mixing of ingredients

stage Slow Cooking - generally cook on Slow

and avoids the possibility of spillage.

Cook High (300W for the initial 25-40 minutes, then simmer very gently on Slow Cook Low

Combine thickening agents e.g flour with the meat (150W) for several hours, usually a minimum of

at the start of the cooking process or alternatively around 5 hours is required, You may stir if you wish

mix 1 -2 tblsps of cornflour to a smooth paste with

but this is not essential.

a little cold water and stir in 10-15 minutes before

the end of cooking. Always ensure that the dish is covered by a close

fitting lid to avoid drying out, Always ensure the

If adding cream or milk always do so at the end of

dish is recovered after stirring.

cooking. Stir well after cooking.

You can start the cooking process early in the day,

Convenience and flexibility - meals are ready

then go off to do other things and return to a when you are - once food is thoroughly cooked

cooked meal - there is little chance of the dish and piping hot it can be kept warm using Slow spoiling if your mealtime is a little delayed. Cook

LOW (150W).

It is not essential to stir due to the gentle heating involved. (You may stir if you wish, it can only improve the cooking process). Due to the long, slow cooking process, tough meat is tenderised

and flavours have time to fully develop.

Suaa

ested

Reciotw

All recommended recipes for use with the Slow Cook feature, are detailed on the following pages.

French Onion Soup - pg 56 Tomato and Lentil Soup - pg 56 Winter Vegetable Soup - pg 57

Beef Casserole (serves 3 -4) - pg 57 Beef Casserole (serves 2 -3) - pg 58 Hungarian Beef Goulash - pg 58 Lamb and Vegetable Hotpot - pg 59 Chicken, Bacon and Tomato Casserole - pg 60 Pork Casserole with Cider - pg 61

Rice Pudding - pg 61

Page 55

I SLOW COOKING RECIPES

French Onion SOUR

[Serves 6 -8)

Ingredients

25g / 1oz butter 450g / 1lb onions, peeled and thinly sliced

900mls / 1 1/2 pints hot beef stock 5ml / 1 tsp worcester sauce 5ml / 1 tsp sugar

1 clove garlic, crushed - optional 30ml / 2tblsp flour salt and pepper

1 bay leaf 5ml / 2 tsps dry sherry (optional)

“Cookware

Large Pyrex bowl covered with a plate. Place on

turntable.

Method

Place the butter into a large Pyrex mixing bowl, melt on ‘900W power for 30 seconds, Stir in the onions and garlic, cover and cook on ‘900W for 4 minutes. Stir in the flour and mix well. Pour on boiling stock and seasoning, except sherty.

Mix well.

2. Cover and cook using 2 Stage Slow Cook - Slow Cook High for 30-35 minutes, followed by Slow Cook Low for 5-8 hours.

3. After stage 1 you may stir the soup, but this is not

essential. Recover the dish and return to the oven.

4, After cooking stir well, remove bay leaf and stir in

sherry. Serving idea; Sprinkle a little grated cheese onto slices of

toasted french bread. Brown under grill. Add a

slice of toast to each bowl of soup and serve immediately.

Variation

Cream of onion - stir in 150 mls / 1/4 pint double cream after cooking.

Tomato and Lentil SOUD

(Serves 6 -8)

Ingredients

25g /

1 oz butter

1 onion, peeled and finely chopped 2 rasher of streaky bacon, cut into small pieces 2 sticks celery, chopped

150g / 6 oz split red lentils 600mls / 1 pint hot vegetable or chicken stock 450mls / 3/4 pint tomato juice 2 carrots, peeled and chopped salt and pepper

1 bay leaf

1 bouquet garni

—

Cookware

Large Pyrex bowl covered with a plate. Place on turntable.

Method

Place the butter into a large Pyrex mixing bowl, melt on ‘900W for 30 seconds. Stir in onion and

bacon, cover and cook on ‘900W for 2 minutes.

Stir in all remaining ingredients. Mix well.

Cover and cook using 2 Stage Slow Cook - Slow Cook High for 30-35 minutes, followed by Slow

Cook Low for 6-9 hours.

After stage 1 you may stir the soup, but this is not

essential .Recover the dish and return to the oven.

After cooking stir well, remove bay leaf and bouquet garni. Serve with fresh crusty bread. If a smoother result is required the soup maybe liquidised after cooking.

Page 56

I SLOW COOKING RECIPES (CONT.)

Winter Veaetable SOUD

(Serves 6 -8)

Ingredients

Suggested Vegetables; 2-3 sticks celery, washed and chopped

1 large onion, peeled and sliced

2-3 carrots, peeled and sliced

1/2 swede, peeled and diced

(approx. 1-1 1/2 cm cubes)

1 potato, peeled and diced

(approx. 1-1 1/2 cm cubes)

50g 1202 butter 50g / 202 plain flour 400g / 1602 canned chopped tomatoes 750mls / 1 1/2 pints hot chicken stock

1 1 bay leaf 1 bouquet garni 1/2 tsp dried mixed herbs (optional)

salt and white pepper

Note:-

The total weight of the prepared vegetables should

be approx. 900g / 21b. Any winter root vegetables may be used and the proportions of each may be

varied according to taste provided the total

prepared weight remains around 900g / 21b.

Cookwsre

Large microwave proof bowl e,g Pyrex mixing bowl covered with a plate. Place on turntable.

Method

Melt the butter in a large microwave proof bowl on ‘900W for 30 seconds. Add the prepared

vegetables and mix well, so all vegetables are

coated with butter. Stir in the flour and mix well so vegetables are even Iy coated with flour. Stir in the tomatoes, seasoning and stock - stir well.

Cover the bowl with microwave proof plate (to act

as a lid). Place on turntable. Cook using 2 Stage

Slow Cook - Slow Cook High for 40 minutes, followed by Slow Cook Low for 5-8 hours.

After stage 1 you may stir the soup, but this is not

essential. Recover the dish and return to the oven.

After cooking stir well and remove bouquet garni and bay leaf before serving.

Basic Beef Casserole

(Serves 3 -4) Ingredients 350g /

3/41b braising steak, cubed

40g / 1 1/202 seasoned flour

(seasoned with an oxo cube, salt and pepper)

1 onion, peeled and sliced 1 carrot, peeled and sliced 400g / 1602 canned chopped tomatoes

300 mls / 1/2 pint hot beef stock (or l/4pint beef stock +1/4pint red wine)

15mls / 1 tblsp tomato puree 1 bouquet gami 1 bay leaf salt and pepper to taste

Cookware

Large microwave proof casserole dish with lid, or a Pyrex bowl covered with a plate. Place on

turntable.

Method

Toss the beef in the seasoned flour until well covered.

Place all the ingredients into a large microwave proof casserole dish or large pyrex bowl, stir well and cover with lid. Cook using 2 Stage Slow Cook

- Slow Cook High for 40 minutes, followed by Slow

Cook Low for 5-8 hours. After stage 1 you may stir the casserole, but this is

not essential. Recover the dish and return to the oven.

After cooking stir well and remove bouquet garni

and bay leaf before sewing.

Page 57

I SLOW COOKING RECIPES (CONT.)

Basic Beef Casserole

(Serves 2 “

Ingredients

225g /

l/21b braising steak, cubed 25g / 1oz seasoned flour (seasoned with an oxo cube, salt and pepper)

1 onion, peeled and sliced 1 carrot, peeled and sliced

200g / 80Z canned chopped tomatoes

300mls / 1/2 pint hot beef stock

1 tblsp / 15mls tomato puree

1 bouquet garni

2, 1 bay leaf salt and pepper to taste

3. After stage 1 you may stir the casserole, but this is not essential, Recover the dish and return to the oven.

Cookware

Large microwave proof casserole dish with lid, or a large pyrex bowl covered with a plate. Place

on turntable,

Method

Toss the beef in the seasoned flour until well covered.

Place all the ingredients into a large microwave proof casserole dish or large pyrex bowl, stir well and cover with lid. Cook using 2 Stage Slow Cook

- Slow Cook High for 30-35 minutes, followed by Slow Cook Low for 5-8 hours.

4. After cooking stir well and remove bouquet garni and bay leaf before serving.

Hunaarian Beef Goulash

(Serves 3

Ingredients

350g /

3/41b braising steak, cubed 40g / 1 1/2 oz seasoned flour (seasoned with an oxo cube, salt and pepper) 1 onion, peeled and sliced 1 small green pepper, deseeded and chopped

400g / 160Z canned chopped tomatoes

2 tsp / 10mls paprika

300 mls / 1/2 pint hot beef stock (or 1/4 pint beef stock + 1/4 pint red wine)

2, 1 tblsp / 15mls tomato puree pinch of nutmeg 1 bouquet garni salt and pepper to taste 100m1s sour cream (optional)

Cookware

Large microwave proof casserole dish with lid, or a large pyrex bowl covered with a plate. Place on turntable.

Method

Toss the beef in the seasoned flour until well covered,

Place all the ingredients (except sour cream) into a large microwave proof casserole dish or large pyrex bowl, stir well and cover with lid. Place on turntable. Cook using 2 Stage Slow Cook - Slow Cook High for 30-35 minutes, followed by Slow Cook Low for 5-8 hours.

After stage 1 you may stir the goulash, but this is not essential, Recover the dish and return to the oven.

After cooking stir well and remove bouquet garni before serving. If you wish you may stir in 100m1s of sour cream just before serving.

Page 58

I SLOW COOKING RECIPES (CONT.)

Lamb and Veaetable Hotpot

(Serves 4)

Ingredients

350g /

3/41b lean lamb, cubed

25g / 1oz seasoned flour

1 large onion, peeled and chopped 1 leek, chopped

2 carrots, peeled and chopped

1/2 small turnip, peeled and diced 1 bouquet garni 1 bay leaf

salt and pepper 30mls / 2 tblsps chopped parsley to garnish

Cookware

Large microwave proof casserole dish with lid or a large Pyrex bowl covered with a plate. Place on turntable.

Method

1,Toss the lamb in the seasoned flour until well

covered.

2. Place all the ingredients into a large microwave proof casserole dish or large pyrex bowl, stir well and cover with a lid.

3. Cook using 2 Stage Slow Cook - Slow Cook High for 40 minutes, followed by Slow Cook Low for 6-8 hours.

4. After stage 1 you may stir the casserole, but this is not essential. Recover the dish and return to the oven,

5. After cooking stir well, remove bouquet garni and bay leaf. Garnish with fresh chopped parsley.

Page 59

I SLOW COOKING RECIPES (CONT.)

Chicken. Bacon and Tomato Casserole

(Serves 4)

4 chicken portions, skinned, total weight approx. 800g - 900g 5 rashers of streaky bacon, chopped 1 large onion, peeled and chopped 15g / 1/2 oz butter 1 clove garlic, crushed

400g / 1602 canned chopped tomatoes 1 small green pepper, deseeded and chopped 2. 2 sticks celery, chopped 1 bouquet garni pinch of mixed herbs salt and pepper 30 mls / 2 tblsps cornflour, mixed to a smooth 3, paste with a little cold water

30 mls / 2 tblsps chopped parsley to garnish

Cookware

Large microwave proof casserole dish with lid or a large pyrex bowl covered with a plate. Place on turntable.

Method

Arrange the chicken portions in a large casserole dish,

Melt the butter in a large microwave proof bowl for approx. 30 seconds.Stir in the bacon and onion,

cover and cook on ‘900W microwave power for 3-4 minutes, Sprinkle over the chicken.

Add all other remaining ingredients (except the cornflour) to the chicken and mix well,

Cover the dish and cook using 2 Stage Slow Cook

- Slow Cook High for 40 minutes, followed by Slow Cook Low for 5-8 hours.

After stage 1 you may stir the casserole, but this is not essential. Recover the dish and return to the oven.

10 minutes before the end of cooking, stir in the cornflour paste, and cook for the remaining few minutes,

7. After cooking stir well, remove bouquet garni and garnish with fresh chopped parsley.

Variations

Replace the green pepper with 100g / 402 button

mushrooms or 1-2 carrots, sliced.

Page 60

I SLOW COOKING RECIPES (CONT.)

Pork Casserole with Cider

(Serves 4)

Ingredients

350g /

3/41b lean pork, cubed

1 large onion, peeled and chopped 1 green pepper, deseeded and chopped 10Og /402 mushrooms, peeled and sliced 1 tblsp tomato puree

400g / 1602 canned, chopped tomatoes

150mls / 1/4 pint cider 150mls / 1/4 pint hot stock 1 bay leaf

pinch mixed herbs salt and pepper 30mls / 2 tblsps cornflour mixed to a smooth paste with a little cold water. 30mls / 2 tblsps chopped parsley to garnish

Cookware

Large microwave proof casserole dish with lid or a large Pyrex bowl covered with a plate. Place on

turntable.

Method

1. Place all the ingredients (except cornflour) into a large microwave proof casserole dish or large

pyrex bowl, stir well and cover with a lid.

2. Cook using 2 Stage Slow Cook - Slow Cook High for 40 minutes, followed by Slow Cook

Low for 5-8 hours.

3. After stage 1 you may stir the casserole, but this is

not essential .Recover the dish and return to the

oven,

4, 10 minutes before the end of cooking, stir in the

cornflour paste, and cook for the remaining few

minutes.

5. After cooking stir well, remove bay leaf. Garnish with fresh chopped parsley,

Rice Pudding

(Serves

Ingredients

Cookware

50g / 20Z

pudding rice

Large microwave proof casserole dish with lid or a

600mls / 1 pint milk

large Pyrex Bowl covered with a plate. Place on

25g/102 sugar

turntable.

1 strip of lemon rind

pinch of nutmeg

Method

1, Place rice, milk, sugar and lemon rind into a large

microwave proof dish or bowl. Stir together.

2, Cover and cook using 2 Stage Slow Cook - Slow

Cook ‘High’ for 30 minutes, followed by Slow Cook

‘Low’ for 3-4 hours.

3. For best results stir well after stage 1.

4, After cooking stir well and sprinkle with nutmeg.

!/aristiona

Creamy Rice Pudding - Replace 1/2 pint of the milk with 1/2 pint full cream evaporated milk. Vanilla Rice Pudding - Replace the lemon with a few drops of vanilla essence. Orange Rice Pudding

- Add the grated rind and juice of 1 orange. Honey and Sultana Rice Pudding - Add

1 tblsp /

15mls honey and 25g / 1oz sultanas.

Page 61

I QUESTIONS AND ANSWERS

OPERATION

Q. What is wrong when the oven light does not

function?

A. Either

● Thedoor isnot firmly closed.

● Thelight bulb has burned out.

Q. Why does steam come out of the air exhaust

vent?

A. Steam is normally produced during cooking.

The microwave oven has been designed to allow this steam to escape.

Q. Can the microwave oven be damaged if it is

operated empty?

A. Yes. Never operate the oven while empty or

without the turntable positioned correctly on the roller rest

Q. Why does my oven produce smoke when I use

grill, convection or dual cooking ?

A, Any dirt or grease that builds up on the walls and

roof of the oven will begin to smoke if not cleaned. Therefore it is vital to wipe out your oven after cooking.

Q. Instructions for aluminium foil use are confusing.

When should foil be used?

A. It should be used to shield portions of food from

becoming overcooked or overdefrosted. Use small flat pieces of foil for shielding.

Q. Why is standing time recommended after

the cooking operation has been completed?

A, Standing time is very important. With microwave

cooking, the heat is in the food, not in the oven.

Many foods build-up enough internal heat to

allow the cooking process to continue, even after the food is removed from the oven. Standing time for joints of meat, large vegetables and

cakes is to allow the inside to cook completely, without overcooking the outside.

Q. Why do sparks and crackling (arcing) occur in

the oven?

A. There maybe several reasons why sparks and

crackling within cavity (arcing) occur.

‘ A dish with metal parts or trim is being used.

(silver or gold).

● A metal utensil has been left in the oven.

● Too much metal foil is being used.

● A metal twist-tie is present in the oven.

Q. Why does condensation appear in the oven ?

A. This is normal and occurs because the food is

cooking faster than the moisture can be

removed from the oven. Always wipe out

FOODS

. .

Can I check the preset oven temperature when cooking by convection?

Yes, you can check the set temperature by

pressing “Convec. Temp.” key. The temperature will then be shown in the display for 2 seconds.

Why are scrambled eggs sometimes a little

dry after cooking?

Eggs dry out if they are overcooked. You may

need to vary the cooking time or power level for one of the following reasons:

Eggs vary in size. The initial temperature of the egg may vary depending on where it is stored. The shape of cooking utensils vary, which

makes it necessary to vary cooking time.

Eggs continue cooking during standing time.

How are liquids, soups or casseroles

prevented from boiling over?

Use a larger utensil than usual for cooking. If you open the oven door or press “Clear

Stop”, the food will stop boiling.

Why does the dish become hot when I

microwave food in it?

As the food becomes hot it will conduct the

heat into the dish. Use oven gloves to remove food after cooking.

Does the density of a food affect its cooking time in the microwave ?

Yes. A dense food such as meat will take

longer to cook, reheat or porous, light and airy food such as bread, puddings and cakes. This

is because microwaves cannot penetrate as

deeply into denser, heavier foods.

oven after use.

62?

Page 62

i CARE AND CLEANING

It is important to keep the oven cavity and accessories claan at ail times. Always clean

aftar use. Wipe any spills and splashes inside and outside the oven with a mild datergent solution, rinse, and wipe dry. Any food patilcles left on the inside of the oven, especially on the microwave outlet cover

(see illustration opposite) may cause arcing or sparking due to carbonisation. Never use abrasive powders or pads,

REMOVABLE PARTS

● Theglass turntable, driptray and metal

turntable can be removed for cleaning,Wipe up any spillage with a paper towel or cloth prior to removal of turntable. Rinse drip tray after use to prevent deteriation of teflon surface.

“ AfIercleaning thecontrol panel, touch’’Clear

Stopi’ to clear any entries that may have been entered accidentally while cleaning the panel.

~$%,,,

.. ,,,,,

Microwav~ Outlat Cover

Grill and convection heater may be stained with spattered oil while the oven is in use. Wait until the cavity cools down and wipe off the spattered oil

~BEFORE CALLING SERVICE

You can often correct operating problems yourself, If the microwave oven still does not work If your microwave oven fails to work properly,

properly, contact the nearest SANYO SERVICE

locate the operating problem in the chart below

CENTRE.

and try the solutions marked for each problem.

PROBLEMS

Oven will not start

x x x

I I

Arcing or sparking

Unevenly cooked foods

Overcooked foods

Undercooked foods

Improper

defrosting

x ~ ,#m,

POSSIBLE CAUSES

Is power cord plugged in ?

Turn or stir food.

Is door closed ?

Do not operate when empty.

Cooking time not set. f

l-kc correct time / cooking power level.

Use microwave-safe cookware only.

heck to see that ventilation ports are

not restricted.

Completely defrost food.

Page 63

Minimum I Maximum weights to use with Auto Sensor Programs

Auto Sensor

Press

Food Cstago~ Minimum

Meximum

Programs

Key

Weight

Cake I Pudding

Spon e Pudding/ Cake

2oog

1.3kg

i Light?%uitCake

4oog

2.3kg

3 Chocolate Brownies

2oog 1.3kg

4 Flapjack

2oog

1.3kg

Roaat Chicken

Whole Chicken 800g

2.Okg

L Chicken Pieces

1Oog

1.Okg

Fish

Baked Fish

15og

1.5kg

4 Steamed Fish

1Oog

9oog

soup

;

Chilled Meal 3 Canned Food 4 Plated Meal

2oog

1.Okg

2oog

650g

2oog

9oog

2oog

9oog

Caaeemle 1

Beef Casserole

2 Chicken Casserole 3

Curry

Minced Beef

3oog

2.Okg 3oog 2.4kg 3oog 2.4kg 3oog

2.Okg

Auto Sensor

Press

Food Cstegory

Minimum Meximum

Programa

Key

Weight Weight

Pizza

Fresh Pizza

1Oog

600g

;

Frozen Pizza

1Oog 600g

Reheat Pizza

80g 600g

Baked Potato

1 Baked Potato (es) 15og 17oog

Roast Meat Beef Joint 450g 2.Okg Joint ; Pork Joint 450g 2.Okg

Lamb Joint

450g 2,0kg

Snacks

1 Snacks

5og 9oog

Important: Always refer to the instruction manual when using automatic programs.

Page 64

[ EASY USE CHART

SEITING THE CLOCK

Press’’Clear Stop”.

2. Press’’Clock.

3. Press’’Down/Up”to set hour.

4. Press’’Clock”.

5. Press “Down / Up” to set minutes.

6. Press “Clock.

I SLOW COOKING

1. Press’’Clear Stop”.

2. Press’’Slow Cook once to set

Slow Cook High for Ist stage.

3. Press “Down/ Up” to set

cooking time for 1st stage.

4. Press “Slow Cook” once again

to set Slow Cook Low for 2nd stage.

5. Press “Down/ Up” to set

cooking time for 2nd stage.

6. Press “Start”.

~TIME COOKING

AUTO SENSOR DEFROST

1. Press’’Clear Stop”.

2. Press’’Micro Power”, 1-6 times to set power level.

3. Press’’Down /Up’’ toset cooking time.

4. Press “Start”,

1.Press “Clear Stop”.

2. Press “Auto Defrost”.

3. Place empty dish in oven and touch “Weigh Dish”.

4. Place the food in the oven.

5. Press “More” or “Less” to adjust time if required.

6. Press “Start”.

FULTI-STAGE cooKING I

Press “Clear Stop”. Press “Micro Power” 1-6 times to set power level for 1st stage. Press “Down / Up” to set cooking time for 1st stage.

Press “Micro Power”

1-6times

to set power level for 2nd stage. Press “Down / Up” to set cooking time for 2nd stage. Press “Start”.

GRILL THERMAUGRILL COOKING

COMBINATION COOKING

1.Press “Clear Stop”.

1. Press “Clear Stop”,

2. Press “Grill” once or twice.

2. Press “Combination” key

3. Press “Down/ Up” to set

once, twice or three times.

cooking time.

Select Micro Power and

4. Press “Start”,

Convection temperature as required,

3. Press “Down / Up” to set

cooking time.

4. Press “Start”.

The word prompt display will lead you

through all cooking programs.

EM-W81 ESAP EM-D981ENZ

CODE No: 432-6-414S-27000-B

AUTO SENSOR COOKING

1. Press “Clear Stop”.

2. Press desired Auto Sensor key.

3. Place empty dish in oven and touch “Weigh Dish”.

4. Place the food in the oven.

5. Press “More” or “Less” to adjust cooking time if required.

6. Press “Start”.

CONVECTION COOKING

1.Press “Clear Stop”.

2. Press “Convec.Temp.”. 2-17

times, to select preheat temperature.

3. Press “Start”.

4. After preheating place food in oven.

5. Press “Down/ Up” to set cooking time.

6. Press “Start”.

,,,,,

SANYO Electric Co. Ltd.

Printed in the United Kingdom

Sanyo EM-D981 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual