Sharp R-390D User Manual

Download

Page 1

R-390D

MODEL

Page 2

FOR LOCATION ENQUIRIES WITHIN

AUSTRALIA

REGARDING YOUR

LOCAL

SHARP APPROVED SERVICE CENTRE

CALL THE

SHARP SERVICE REFERRAL CENTRE

FREECALL

1 800 807 820

DURING NORMAL BUSINESS HOURS

(Eastern Standard Time)

or contact our web site

www.sharp.net.au

SHARP CORPORATION OF AUSTRALIA PTY. LIMITED

A.C.N. 003 039 405

1 Huntingwood Drive Blacktown NSW 2148

IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.

This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12)*months from the date of original purchase.

If service is required during the warranty period, please contact your nearest Sharp Approved Service Centre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.

The owner is responsible for any transportation and insurance costs if the product has to be returned for repair.

This warranty does not extend to accessories or defects or injuries caused by or resulting from causes not attributable to faulty parts or the manufacture of the product, including but not limited to, defect or injury caused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage, vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.

Please retain your sales documentation, as this should be produced to validate a warranty claim.

This warranty is in addition to and in no way limits, varies or excludes any express and implied rights and remedies under any relevant legislation in the country of sale.

IMPORTANT

DO NOT RETURN THIS PAGE TO SHARP

For your reference, please enter the particulars of your purchase below and retain, with your purchase documentation. Model No. Serial No. Date of Purchase Retailer

WARRANTY

Consumer Electronic Products

Congratulations on Your Purchase!

FOR PRODUCTS PURCHASED IN

NEW ZEALAND

CONTACT YOUR SELLING DEALER/RETAILER

OR CALL

SHARP CUSTOMER SERVICES TELEPHONE: 09 - 634 2059

FACSIMILE: 09 - 636 6972

SHARP CORPORATION OF NEW ZEALAND LIMITED

Cnr. Mahunga Drive & Hastie Ave

Mangere AUCKLAND

Page 3

Thank you for buying a Sharp Microwave Oven.

Please keep this operation manual handy, as it describes all the features of your oven and will enable you to cook many varieties of foods.

The manual is divided into two sections:

1. OPERATION (P2~P20) This section describes your oven and teaches you how to use all the features.

2. COOKING GUIDE This section is at the back of the manual, it contains the more commonly used information such as how to prepare food, which cooking utensil to use, standing time. It also contains recipes for automatic cooking and manual cooking.

Please take some time to read your operation manual carefully, the automatic cooking menus programmed into your new oven have been carefully developed to give optimum results when the step-by-step instructions are followed.

When selecting another home appliance, please again consider our full range of Sharp products.

CONTENTS page

Warranty Inside of front cover

Introduction 1

Warning 2

Special Notes 3

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Touch Control Panel Layout 5

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme 6

Introduction to Touch Screen 7

Manual Operations 8

Microwave Time Cooking 8

Sequence Cooking 9

Instant Cook 10

Increasing Time During a Cooking 10

Slow Cook 11

Automatic Operations 12

Notes for Automatic Operations 12

Sensor Instant Reheat 12

Quick and Easy 13

MORE FROM YOUR MICROWAVE RECIPES

Page 25

1. THE ARRANGEMENT Arrange foods carefully. Place thickest areas toward outside of dish.

3. COVERING Cover foods in the microwave if you would normally cover the food in your ordinary oven,

or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods:

5. SHIELDING Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry

or edges of cakes to prevent overcooking.

7. STIRRING Stir foods from the outside to the centre of the dish, once or twice during cooking if

possible. Eg. Casseroles and Sauces.

9. DENSITY The depth to which microwaves penetrate food varies depending on the food's density.

Porous foods like minced beef or mashed potatoes microwave faster than dense ones like steak or whole potatoes.

11. STARTING TEMPERATURE Frozen or refrigerated foods take longer to heat than food at room temperature. Cooking

times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check cooking result at the minimum time.

13.CONDENSATION Condensation is a normal part of microwave cooking. The humidity and moisture in food

will influence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

2. TURNING Foods such as poultry and joints of meat should be turned over after half the cooking

time.

4. PIERCING Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam

to escape.

6. STANDING TIME Standing time is important. After cooking or defrosting ensure adequate standing time.

This allows the food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers instructions.

8. SIZE Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than

5 cm so microwaves can penetrate to the centre from all sides. For even cooking, make all the pieces the same size.

10. FAT AND BONE Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty

areas or excess drippings in dish attract energy away from meat, and slows cooking. Centre bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

12. QUANTITY Microwave cooking times are directly related to the amount of food in the oven. Because

energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

TOMATO

EGG

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

HELPFUL HINTS

Page 26

MICROWAVE SAFE ONLY

COOKWARE AND UTENSIL GUIDE

GLASSWARE/CERAMIC (HEAT RESISTANT)

METAL COOKWARE

PLASTIC WRAP/ OVEN BAGS

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE MICROWAVE SAFE

BROWNING DISH

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

Utensil Use Advice

YES

FOR

SHIELDING

YES

GLASSWARE

• Ordinary glass is not suitable for cooking but may be used for short periods for heating foods. CERAMIC

• Most ovenproof china, and ceramics, are suited.

• Avoid dishes that are decorated with gold or silver leaf.

• Avoid using antique pottery.

• If unsure, check with the manufacturer.

• Metal cookware should be avoided when cooking in the microwave oven.

• Microwave energy is reflected by metal.

• Plastic wrap can be used to cover food.

• Some shrinkage of the wrap may occur, over an extended cooking time.

• When removing wrap, lift it in such a way to avoid steam burns.

• Do not tie oven bags with metal twist ties, substitute with string.

• For cooking food with high fat content, do not bring the wrap in contact with the food as it may melt.

• Small amounts may be used to shield certain parts of meat and fish when cooking or defrosting.

• Remove food in foil trays, if possible, and place in a microwave safe dish.

• If not possible, place the foil tray onto a heat proof plate allowing 2.5 cm room between the walls of the oven.

• Excessive over heating of these materials may cause a fire in the microwave oven.

• Paper towels and waxed paper are suitable to use to prevent splatters.

• These are suitable for use when reheating foods or for short cooking times.

• Ideal for cooking, reheating and defrosting.

• Some microwave safe plastic cookware are not suitable for cooking foods with high fat and sugar content.

• Ensure that the preheating time of the dish is not exceeded.

• Ensure that a microwave heat proof dinner plate or suitable insulator be placed between the turntable and the browning dish.

Page 27

( )

SENSOR INSTANT REHEAT MENU GUIDE

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

MEAT POTATO VEGETABLES

175-180g 125g 100g

Beef, Lamb sliced 2 varieties Chicken, T-Bone eg. sliced Carrot, Zucchini

Broccoli

• Cover with plastic wrap.

• After cooking, stand covered.

+ 3°C

Refrigerated

1 serve

(approx. 400 g)

• Place in a Pyrex ® bowl.

• Cover with glass lid or plastic wrap.

• After cooking, stir.

HINT For other beverages, use Quick and Easy REHEAT "Beverage".

1 – 4 cups

(1 cup, 250 ml)

+ 20°C

Room temperature

+ 3°C

Refrigerated

• Place pizza on paper towel on the turntable.

1 piece,

approx. 90 g

1 – 4 pieces

Dinner Plate

Soup

Pizza

SOUP PIZZA

DINNER

PLATE

The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.

Page 28

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops, turn potatoes over and continue cooking.

• After cooking, stand covered with aluminium foil.

Jacket Potato*

Potato (whole)

+ 20°C

Room temperature

1-10 pieces

1 piece,

approx. 150 g

• Wash and cut greens into 5 cm lengths.

• Arrange the greens in a shallow dish.

• Cover with plastic wrap.

• After cooking, stand and stir with 2 tbsp of oyster sauce.

Asian Greens* + 3°C

Refrigerated

• Wash the vegetables.

• Pierce skin of squash with fork.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

Fresh Vegetables Soft*

Brussels Sprouts Zucchini Spinach Cabbage Squash

0.1-1.0 kg

+ 3°C

Refrigerated

1-5

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

0.1-1.0 kg

+ 3°C

Refrigerated

Frozen Vegetables Soft*

Broccoli Corn Green Peas Mixed Vegetables

0.1-1.0 kg

–18°C

Frozen

• Before cooking, separate vegetables eg. broccoli as much as possible.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

Frozen Vegetables Hard*

Carrots Beans Brussels Sprouts Cauliflower

0.1-1.0 kg

–18°C

Frozen

• Before cooking, separate vegetables eg. cauliflower as much as possible.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

1-5

()

QUICK AND EASY MENU GUIDE

3-10

0.1-0.6 kg 1-2

Fresh Vegetables Hard*

Carrots Potato Beans Broccoli Cauliflower Pumpkin

1-5

VEGETABLES MENU GUIDE

VEGETABLES

When you cook the following menus with QUICK AND EASY, press the VEGETABLES pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

Page 29

MEAT

MEAT MENU GUIDE

When you cook the following menus with QUICK AND EASY, press the MEAT pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

Corned Meat*

Standing

Time

(minutes)

* You can select desired cooking result.

Well done Medium Rare

Initial

Temperature

(approx.)

Weight Range

+3°C

Refrigerated

Procedure

* You can select desired cooking result.

Well done Medium

Roast Lamb*

Roast Beef* 0.5-2.0 kg

+3°C

Refrigerated

Roast Pork* 0.5-2.0 kg

0.5-2.5 kgSeasoned Roast*

+3°C

Refrigerated

• See recipes on page 7 and diagrams on page 6.

+3°C

Refrigerated

0.5-2.0 kg 1-2 tbsp. brown suger 1-2 tbsp. malt vinegar

2-3 cups. hot tap water

• Tie meat with string.

• Place the meat on a small roasting rack fat side down in a casserole dish.

•

Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 6)

• When oven stops, remove wrap, drain excessive juice, season and continue cooking.

• When oven stops again, turn beef over.

• After cooking, stand covered with aluminium foil.

+3°C

Refrigerated

0.5-2.0 kg • Place the meat on a small roasting rack fat side down in a casserole dish.

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 6)

• When oven stops, remove wrap, drain excessive juice, season and continue cooking.

• When oven stops again, turn lamb over.

• After cooking, stand covered with aluminium foil.

5-15

• Place the meat on a small roasting rack rind side down in a casserole dish.

•

• When oven stops, remove wrap, drain excessive juice, season and continue cooking.

• When oven stops again, turn pork over.

• After cooking, stand covered with aluminium foil.

5-15

• Place the meat in a casserole dish just large enough to contain it.

• Add suger, vinegar and water, cover with a casserole lid and cook.

• When oven stops, turn corned meat over, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Serve hot or cold as required.

5-10

Page 30

MEAT MENU GUIDE

Standing

Time

(minutes)

Initial

Temperature

(approx.)

Weight Range

Procedure

Meat Loaf

+3°C

Refrigerated

1 loaf tin 750 g mince meat 2 tbsp tomato paste 1 cup bread crumbs 1 small onion, chopped 1 clove garlic, crushed 1 egg, beaten 3 tbsp French onion soup mix

• Combine all ingredients well in a large bowl.

• Press it into a well greased loaf tin.

• After cooking, stand covered with aluminium foil and drain excessive juice before serving.

NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the Roasting chart on page K.

2. For Roast Beef, Seasoned Roast, Roast Lamb and Roast Pork, you may be required to turn meat over upon removing the plastic wrap. The oven display will inform when to follow this procedure.

3. To cover meats with 2 layers of plastic wrap, follow these diagrams.

1. 1st layer

3. Pierce 8 times with a carving fork

2. 2nd layer

Page 31

MEAT RECIPES

SEASONED ROAST

Apple and Sage Pork

boned loin pork (with rind on)

Seasoning

1-2 cups sage and onion stuffing mix 1/2 cup dried apples, chopped

8-10 prunes, pitted and chopped

125 g toasted silvered almonds

1. Following instructions on the packet prepare stuffing.

2. Add apples, prunes and almonds. Mix well.

3. Pack loosely down the centre of meat. Roll up tightly and secure with string.

4. Sprinkle rind with salt.

5. Place the meat on a small roasting rack fat side down in a casserole dish.

6. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 6)

7. Cook on Quick and Easy MEAT "Seasoned Roast".

8. When oven stops, remove wrap, drain excessive juice, season and continue cooking. when oven stops again, turn meat over and season.

9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

Fruity Beef

topside beef

Sauce

125 ml fruit chutney

1 tablespoon oil 1 tablespoon Worcestershire Sauce 1 tablespoon curry powder 2 teaspoons mustard powder 1 tablespoon sweet sherry

1. Prepare beef to be seasoned by cutting a pocket in the centre.

2. Mix sauce ingredients together and put to one side.

3. Prepare enough seasoning by following instructions on the packet. Place loosely into prepared packet. Tie meat with string.

4. Brush sauce over meat. Place the meat on a small roasting rack fat side down in a casserole dish.

5. Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See page 6)

6. Cook on Quick and Easy MEAT "Seasoned Roast".

7. When oven stops, remove wrap, drain excessive juice, season and continue cooking. when oven stops again, turn meat over and season.

8. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

NOTE: Baste meat 2-3 times during cooking with prepared sauce after plastic wrap is

removed.

Apricot Lamb

loin of forequarter lamb (deboned)

1 packet dried apricots

250 ml apricot nectar

1 tablespoon cornflour

1. Unroll meat. Place dried apricots down the centre 2 rows deep.

2. Roll up tightly and secure with string.

3. Mix apricot nectar with cornflour and heat for 3-4 mins. on HIGH or until boil. Allow to cool slightly.

4. Pour apricot juice over the meat and marinade 1-2 hours.

5. Remove meat from the marinade, place the meat on a small roasting rack fat side down in a casserole dish.

7. Cook on Quick and Easy MEAT "Seasoned Roast".

8. When oven stops, remove wrap, drain excessive juice, season and continue cooking. when oven stops again, turn meat over and season.

9. After cooking, stand covered with aluminium foil 5-15 mins. before carving.

Seasoning

1 1/2 cups stuffing mix

water to mix

Page 32

POULTRY

POULTRY MENU GUIDE

When you cook the following menus with QUICK AND EASY, press the POULTRY pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

Standing

Time

(minutes)

3-5

Procedure

Chicken Breasts

Seasoned Chicken Roll

NOTE: For Roast Chicken, you may be required to turn meat over upon removing the plastic wrap. The oven display will inform when to follow this procedure.

• Place the meat, 2 tbsp flour and 1 tbsp paprika in a freezer bag. And toss until chicken is coated.

• Place the meat on a small roasting rack.

• When oven stops, turn meat over.

•

After cooking, stand covered with aluminium foil and serve with your favourite sauce.

• Place chicken roll on a roasting rack.

• When oven stops, drain excessive juice, turn over and continue cooking.

• After cooking, stand covered with aluminium foil.

0.2-1.0 kg

Weight

Range

1 serve

(approx. 1500 g)

+ 3°C

Refrigerated

+ 3°C

Refrigerated

1-5Chicken Pieces*

• Place the pieces on a small roasting rack in a casserole dish with the thickest portions towards the outside of the rack .

• Season with season salt.

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at

least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 6)

• When oven stops, remove wrap, drain excessive juice, turn over, season and continue cooking.

• After cooking, stand covered with aluminium foil.

0.1-1.0 kg + 3°C Refrigerated

5-15

10-20

• Remove neck, tail and excess fat from chicken.

• Rinse inside of chicken with cold tap water.

• Drain and dry chicken with paper towel.

• Tie legs together prior to cooking.

• Place the chicken on a small roasting rack breast side down in a casserole dish.

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at

least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 6)

• When oven stops, remove wrap, drain excessive juice, brush with butter, season and continue cooking.

• When oven stops, turn chicken over and season.

• After cooking, stand covered with aluminium foil.

Roast Chicken*

Chicken Kebabs

Roast Turkey

• Place the kebabs on a roasting rack.

• When oven stops, turn over.

• After cooking, stand covered with aluminium foil.

• Remove neck, tail and excess fat from turkey.

• Rinse inside of turkey with cold tap water.

• Drain and dry turkey with paper towel.

• Tie legs together prior to cooking.

• Place the turkey on a roasting rack breast side down in a casserole dish.

• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at

least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on page 6)

• When oven stops, remove wrap, drain excessive juice, turn over, season and continue cooking.

• After cooking, stand covered with aluminium foil.

( )

1.0-2.5 kg

2-6 skewers

2.8-4.0 kg

1 skewer,

approx. 90 g

+ 3°C

Refrigerated

+ 3°C

Refrigerated

+ 3°C

Refrigerated

Initial

Temperature

(approx.)

Page 33

CEREAL/

GRAINS

1 1/2 cups

3 cups

1/2 cup

1 1/4 cups

Rice Hot tap water (1 cup=250ml)

1 cup

2 cups

4 cups

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

• Wash rice thoroughly until water runs clear.

• Place into a Pyrex® bowl and cover with hot tap water or soup stock.

• Cook uncovered.

• When oven stops, stir and continue cooking.

• After cooking stand and stir.

3-51/2 - 4 cupsWhite Rice* +60°C

hot tap water or

soup stock

Rice Hot tap water

or soup stock (1 cup=250ml)

1 1/2 cups

3 cups

1 cup

2 1/2 cups

1/2 cup

1 1/2 cups

3 cups

4 1/2 cups

2 cups

4 cups

6 cups

1/2 - 2 cups 1-5Brown Rice*

• Place into a casserole dish and cover with hot tap water.

• Cover with plastic wrap or lid.

• After cooking, stir then stand covered until all liquid is absorbed.

+60°C

hot tap water

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops, stir and continue cooking.

• After cooking, stand and stir.

Pasta Hot tap water (1 cup=250ml)

1 cup

2 1/2 cups

1 1/2 cups

3 cups

2 cups

4 cups

1/2 cup

2 cups

3 cups

5 cups

4 cups

6 cups

1/2 - 4 cups +60°C

hot tap water

+60°C

hot tap water

Pasta Hot tap water (1 cup=250ml)

1 cup

2 1/2 cups

1 1/2 cups

3 cups

2 cups

4 cups

1/2 cup

2 cups

3 cups

5 cups

4 cups

6 cups

3-5

1/2 - 4 cups

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops, stir and continue cooking.

• After cooking, stand and stir.

1-5

1/2 - 4 cups 3-5Dry Pasta*

1 1/2 cups

3 cups

1/2 cup

2 cups

Pasta Hot tap water (1 cup=250ml)

1 cup

2 1/2 cups

2 cups

4 cups

cups

5 cups

4 cups

6 cups

+60°C

hot tap water

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

• When oven stops, stir and continue cooking.

• After cooking, stand and stir.

Fresh Pasta*

Tortellini Ravioli Fettuccine

Frozen Pasta*

Tortellini Ravioli

CEREAL / GRAINS MENU GUIDE

When you cook the following menus with QUICK AND EASY, press the CEREAL/GRAINS pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

Page 34

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

CEREAL / GRAINS MENU GUIDE

1-21 - 2 pkts (1 pkt = approx. 85g)

2 pkts

4 cups

1 pkt

2 cups

Noodles Hot tap water (1 cup=250ml)

+60°C

hot tap water

• Place into a Pyrex® bowl and cover with hot tap water.

• Cook uncovered.

• After cooking, stir then stand.

Instant Noodles*

Page 35

2-6 eggs

BREAKFAST MENU GUIDE

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

When you cook the following menus with QUICK AND EASY, press the BREAKFAST pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

Omelette + 3°C

Refrigerated

Crispy Bacon 1-4 rashers + 3°C

Refrigerated

Pancakes

1-4 pancakes

(1 pancake approx. 50 g)

+ 3°C

Refrigerated

Porridge*

1-4 serves

+ 20°C

Room temperature

• Add butter (2tsp for 2-4 eggs, 4tsp for 5-6 eggs) in a suitable size pie plate.

• Cook uncovered to melt the butter after entering quantity.

• Prepare a bowl and add eggs in the bowl. Add 1 tbsp water per egg and mix well.

• Pour the mixture onto the melted butter and continue cooking.

• When oven stops, roll pie plate carefully to move uncooked mixture toward plate rim

and continue cooking.

•

After cooking, stand until centre of omelette is set. Add desired toppings and fold.

• Cut bacon strips in half.

• Place the bacon rashers on a roasting rack.

• When oven stops, turn over and continue cooking.

• Place a paper towel on the turntable and place pancakes on it.

• Cover the pancakes with another paper towel.

• Place into a deep Pyrex® bowl and add water.

• Cook uncovered.

• Stir after cooking.

Poached Eggs + 3°C

Refrigerated

2-6 eggs 3

• In a microwave safe egg poaching dish, place 1 tbsp water and 1 tsp white vinegar per egg.

• Cook uncovered to heat water after entering quantity.

• When oven stops, add 1 egg to each section of heated water and pierce all yolks

with a folk.

• Cover with plastic wrap and continue cooking.

• After cooking, stand coverd.

+ 3°C

Refrigerated

• Mix eggs in a bowl and add 1 tbsp milk per egg.

• Add 1tsp butter per egg in a shallow dish.

• Pour the egg mixture over butter.

• When oven stops, stir mixture thoroughly.

• After cooking, stir and stand until eggs are set.

Scrambled Eggs 1-6 eggs

Porridge

1/3 cup 2/3 cup 1 cup 1 1/3 cups

Water

3/4 cup 1 1/2 cups 2 1/4 cups 3 cups

1 serve 2 serves 3 serves 4 serves

(1 cup=250ml)

BREAKFAST

Page 36

REHEAT MENU GUIDE

The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually. When you cook the following menus with QUICK AND EASY, press the REHEAT pad and then touch desired menu on the screen. NOTE: The menus with “*” are cooked by the sensor. It is not necessary to enter quantity for them.

REHEAT

( )

Standing

Time

(minutes)

Procedure

Weight

Range

Initial

Temperature

(approx.)

1 piece,

approx. 160-200 g

• Place pie on the turntable.

• Cover with paper towel.

• After cooking, stand.

1-3

Pie & Pastries*

+ 3°C

Refrigerated

Beverage

includes: Tea

Coffee Water

• No cover.

• Place on the outside of turntable.

• After reheating, stir.

+ 20°C

Room

temperature

1 – 4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

+ 3°C

Refrigerated

• Place into a casserole dish, and cover with lid.

• After cooking, stir and stand covered.

1-5Casserole* Beef Stroganoff Springtime Lamb Apricot Chicken

Rice*

includes : White rice

Brown rice Fried rice

• Place into a casserole dish, and cover with lid.

• After cooking, stir.

+ 3°C

Refrigerated

1 – 4 cups

(1 cup, 250 ml)

Pasta Sauce

• TOMATO OR CREAM BASE SAUCE IS ACCEPTABLE.

• Add pasta sauce into a bowl and cover with plastic wrap.

• When oven stops, stir, recover and continue cooking.

• After cooking, stir.

+ 20°C

Room

temperature

1-3 cups

(1 serve = 1 cup)

Canned Food*

Baked Beans Spaghetti

• Place into a casserole dish, and cover with lid.

• After cooking, stir and stand covered.

+ 20°C

Room

temperature

1 – 4 cups

(1 cup, 250 ml)

1-5

1 – 4 pieces

Page 37

EXPRESS DEFROST MENU GUIDE

EXPRESS

DEFROST

When you defrost the following menus with EXPRESS DEFROST, press the EXPRESS DEFROST pad and then touch desired menu on the screen.

NOTE: When freezing minced meat, shape it into flat even sizes.

For fish fillets, chicken fillets and sausages freeze separately in single flat layers and if necessary separate into layers with freezer plastic. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

Fish Fillets

Standing

Time

(minutes)

Procedure

• Place fish fillets on a defrost rack.

• When the oven has stopped, turn over and separate into pieces.

• After defrost time, stand covered with aluminium foil.

Quantity min-max

(kg's)

0.5

Chicken Fillets • Place chicken fillets on a defrost rack.

• When the oven has stopped, turn over and separate into pieces.

• After defrost time, stand covered with aluminium foil.

0.5

Minced Meat / Sausages

• Place sausages / minced meat on a defrost rack.

• When the oven has stopped, remove defrosted portions of mince, turn over and shield

edges with foil strips.

• After defrost time, stand covered with aluminium foil.

0.5

Page 38

When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad and then touch desired menu on the screen.

Standing

Time

(minutes)

Procedure

Minced Meat

Beef

• Place frozen minced meat on a defrost rack.

• When the oven has stopped, remove defrosted portions of mince, turn over and shield

edges with foil strips.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-20

Foods not listed in the Guide can be defrosted using 30 % setting. NOTE: When freezing minced meat, shape it into flat even sizes.

For chicken pieces, steaks and chops, freeze separately in single flat layers and if necessary separate into layers with freezer plastic. This will ensure even defrosting. It is also a good idea to label the packs with the correct weights.

Quantity

min-max

(kg's)

0.1-3.0

EASY DEFROST MENU GUIDE

Steak/Chops Fish Fillets

• Shield thin end of chops or steaks with foil.

• Position the food with thinner parts in the centre in a single layer on a defrost rack.

If pieces are stuck together, try to separate as soon as possible.

• When the oven has stopped, remove defrosted pieces, turn over and shield the warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-30 (Steak/ Chops)

5-15

(Fish fillets)

0.1-3.0

0.1-1.0

Chicken Pieces

• Shield the exposed bone with foil.

• Place chicken pieces on a defrost rack.

• When the oven has stopped, remove any defrosted pieces, turn over and shield the

warm portions of remaining pieces.

• After defrost time, stand covered with aluminium foil.

• See NOTE below.

5-15

0.1-3.0

Roast Meat

Beef/Pork Lamb

5-60• Shield the bone and the edge with foil strips about 2.5cm wide.

• Place joint with lean side face upwards (if possible) on a defrost rack.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

0.5-3.0

0.5-2.5

• Remove from original wrapper. Shield wing and leg tips with foil.

• Place breast side down on a defrost rack.

• When the oven has stopped, turn over and shield the warm portions.

• After defrost time, stand covered with aluminium foil.

N.B. After standing run under cold water to remove giblets if necessary.

Poultry 5-501.0-4.0

Bread 1• Separate slices and place between paper towel on turntable.

• After defrosting, stand.

1-6 slices

EASY

DEFROST

Page 39

HARVEST SQUASH

1 medium size squash 1 red diced capsicum 2 sliced shallots

100 g sliced beans

1 TBSP butter

/2 cup rinsed white rice 1 TBSP wild rice

1 1/2 cups vegetable stock

a pinch Asafoetida 2 TBSP pine nuts 1 TBSP fresh coriander

CHINESE BEEF

750 g sliced blade steak

1 clove crushed garlic 2 TBSP sesame oil 1 large sliced onion 2 thinly sliced carrots

/2 cup beef stock 8 TBSP oyster sauce

200 g fresh baby corn

1 sliced red capsicum

170 g trimmed snow peas

2 TBSP of toasted sesame seeds

FRESH TOMATO SOUP

2 TBSP semi sun-dried tomatoes 2 TBSP fresh parsley

1 1/2 TBSP pitted Kalamata olives

1 TBSP lemon juice 2 TBSP pine nuts 2 cloves crushed garlic 2 TBSP fresh chives

salt and pepper to taste 4 TBSP olive oil 2 kg ripe tomatoes 1 TBSP olive oil

1 1/2 cups chopped onion

4 whole cloves of garlic 4 basil leaves

/4 tsp caster sugar 1 TBSP of sun dried tomato pesto

a spoonful of sour cream and cracked

black pepper

MORE FROM YOUR MICROWAVE RECIPES

VEGETABLE RISOTTO

1 diced onion

60 g butter

4 diced bacon rashers 3 chicken stock cubes 2 cups boiling water 1 cup well rinsed long grain rice 1 cup assorted cut vegetables such as

carrots, zucchini or mushrooms

ITALIAN SNOW PEAS

1 tsp oil 5 g butter

/4 tsp crushed garlic

150 g trimmed snow peas

/2 sliced red onion 8 black olives

20 g feta

FISH PARCELS

2 Chinese cabbage

/2 tsp grated ginger 2 TBSP white wine

/2 finely sliced shallot

/2 TBSP light soy sauce 3 TBSP water 2 fish fillets

lemon juice

/2 tsp lemon zest 4 large continental parsley leaves

wedges of lemon or lime

Quick and Healthy

Page 40

DILL TORTELLINI

4 cups hot tap water 2 cups fresh cheese

spinach tortellini

/4 cup thickened cream 1 TBSP chopped chives 1 TBSP brown vinegar 1 tsp dried dill leaves 1 tsp grated onion

/4 tsp salt

/4 tsp Tabasco sauce

fresh bread parmesan cheese

CHICKEN RISOTTO

60 g butter

1 chopped onion 1 cup smoked chicken 1 cup Arborio rice 2 cups chicken stock

10 fresh asparagus spears

green salad

MEDITERRANEAN CHICKEN

6 chicken thigh fillets

18 fresh basil leaves

100 g marinated artichoke hearts

1 chopped bacon rasher

50 g semi sun-dried tomatoes 10 sliced Kalamata olives

6 chives 1 can crushed tomatoes 2 TBSP red wine 1 minced onion

/4 tsp castor sugar

chopped parsley

cracked black pepper to taste

MALAYSIAN CURRY

4 chopped bacon rashers 2 chopped onions 2 sliced celery sticks 2 cloves crushed garlic

30 g butter

1 TBSP oil 1 kg cubed blade steak

/4 cup plain flour 2 tsp curry paste 1 TBSP brown sugar 2 beef stock cubes 1 cup boiling water 1 TBSP lemon juice 1 TBSP freshly chopped coriander

/3 cup cream

VEAL& AUBERGINE

750 g diced veal

1 TBSP flour 2 tsp fresh sage 1 tsp chicken stock powder

black pepper to taste 4 chopped bacon rashers 3 sliced shallots

420 g crushed tomatoes

1 sliced yellow capsicum 2 TBSP tomato paste 1 cubed aubergine or eggplant 2 TBSP chopped continental parsley

Kalamata olives rice

SAN CHOY BAU

1 TBSP sesame oil 2 cloves minced garlic 5 cm fresh grated ginger

500 g pork mince 100 g thinly sliced button mushrooms

4 TBSP oyster sauce

/4 finely sliced red and green capsicum

240 g canned water chestnuts

3 tsp fish sauce

50 g bean sprouts

2 sliced shallots 1 tsp fresh torn coriander leaves

lettuce leaf

One Dish Dinners

Page 41

THAI VEGET ABLE SOUP

1 TBSP sesame oil 2 cloves crushed garlic

/2 pack mung bean noodles 2 cups vegetables stock

1 1/2 TBSP oyster sauce

2 tsp Hoi Sin sauce 1 thinly sliced carrot

/2 cup cauliflower florets

/2 can sliced baby corn 1 sliced shallot

/4 cup trimmed snow peas 2 cm piece grated ginger 1 tsp chopped coriander

PUMPKIN SOUP

1 kg chopped pumpkin 2 small chopped onions 1 cup chicken stock 1 cup cream

salt and pepper to taste

LEEK SOUP

2 rashers of bacon 2 cloves crushed garlic 1 TBSP butter 2 washed and sliced leeks 1 peeled and sliced parsnip 4 cups chicken stock

Soups and Sauces

BECHAMEL SAUCE

2 TBSP butter 2 TBSP plain flour

250-500

ml milk <to give a different flavour>

/4 cup grated tasty cheese 2 TBSP fresh chopped herbs 2 cups seafood marinara

VELOUTE

1 TBSP butter 1 TBSP flour

250 ml beef stock

<for other variations> fresh herbs sliced mushrooms cream Worcestershire sauce

CHOCOLATE SAUCE

100 g dark chocolate

3 TBSP thickened cream

cake or ice cream

Page 42

Gourmet Seafood

PAELLA

3 cups brown rice 6 cups chicken stock 1 TBSP olive oil 2 cloves crushed garlic 1 chopped onion 4 ripe tomatoes

/4 cup tomato paste 1 cup frozen peas 1 diced red capsicum 1 diced green capsicum

/2 tsp turmeric

/2 tsp paprika 2 cups white wine 1 kg cubed fish fillets

24 peeled and deveined green prawns

2 sliced calamari tubes 6 clean mussels

fresh bread

MARINATED SQUID

500 g squid

1 TBSP olive oil 1 chopped spring onion 1 clove crushed garlic

410 g tomato puree

/4 cup dry white wine 2 TBSP tomato paste

fresh basil French bread tossed salad

LEMON FISH FILLETS

medium ocean perch fish fillets 1 TBSP lemon juice 1 TBSP butter

salt and pepper to taste 1 TBSP freshly chopped chives

green salad

GARLIC PRAWNS

24 green king prawns

3 TBSP butter 3 TBSP crushed garlic

parsley

garlic bread

AVOCADO SCALLOPS

4 avocados

lemon juice 2 TBSP butter 1 finely chopped onion

/2 tsp cumin

/2 tsp coriander

/2 tsp turmeric 1 TBSP flour

/4 cup cream

500 g scallops

mozzarella cheese

paprika

chives

SALMON T AGLIATELLE

500 g tagliatelle pasta

4 cups hot tap water 2 cloves crushed garlic

60 g butter

2 small sliced shallots

100 g button finely sliced mushrooms 200 g snow peas 600 g thickened cream 100 g smoked salmon

1 TBSP fresh dill 1 cup parmesan cheese

Page 43

COCONUT ROUGH

250 g chocolate

1 cup coconut

NACHOS

250 g salsa

/2 cup sour cream

200 g corn chips

/4 cup grated cheese

guacamole

CHOCOLATE CRACKLES

4 cups rice bubbles 1 cup coconut

/2 cup cocoa powder 1 1/2 cups icing sugar 250 g copha

PACKET MUFFINS

Follow ingredient and preparation instructions on packet

Kids Cooking

PACKET CAKE

Follow ingredient and preparation instructions on packet

ROCKY ROAD

400 g chocolate

75 g copha

a packet of pink marshmallows a packet of white marshmallows

1 cup crushed nuts

Page 44

Delicious Desserts

CHOCOLATE MOUSSE

200 g cooking chocolate

2 TBSP water 2 TBSP rum

/4 cup caster sugar 3 egg whites

300 ml thickened cream

extra cream

30 g grated chocolate

CHEESE CAKE

125 g unsalted butter 275 g crushed cornflakes

/2 cup caster sugar

/2 tsp cinnamon 250 g cream cheese 395 g condensed milk

1 punnet of fresh berries 200 g fromage frais

75 g packet gelatin

2 TBSP hot water

/4 cup berry jam

berries

CHOCOLATE PUDDING

1 1/4 cups self raising flour

3 TBSP cocoa powder

/2 cup caster sugar

/4 cup milk

150 g melted dark chocolate

90 g melted butter

1 cup brown sugar 3 extra TBSP cocoa powder

2 1/2 cup boiling water

ice cream

BREAD & BUTTER PUDDING

4 slices of bread

butter jam

3 TBSP caster sugar

/4 cup sultanas

2 1/2 cups milk

/2 tsp vanilla essence 4 eggs 3 TBSP brown sugar

/4 tsp nutmeg

AUSTRALIAN FRUIT CAKE

1 kg mixed fruit 1 cup brown sugar

250 g chopped butter

2 TBSP brandy 4 lightly beaten eggs 2 tsp parisienne essence

Pinch of salt

1 cup sifted plain flour

/4 cup sultanas 1 tsp baking powder

/2 tsp nutmeg 1 tsp cinnamon

extra brandy extra glace fruits

CALIFORNIAN APPLE CRUNCH

800 g tinned pie apple

1 1/2 cups dry buttercake mix

150 g hard butter

3 TBSP brown sugar 3 TBSP coconut 3 TBSP crushed nuts 1 tsp cinnamon

whipped cream

Page 45

CHARTS

MICROWAVE OVEN ROASTING CHART

BEEF Rare Medium Well done

VEAL Well done

PORK Well done

LAMB Medium Well done

CHICKEN Whole

CHICKEN Pieces

TURKEY Whole

DUCK

24-27 minutes/kg on 50% 28-31 minutes/kg on 50% 34-37 minutes/kg on 50%

33-35 minutes/kg on 50%

29-31 minutes/kg on 50%

17-21 minutes/kg on 70% 22-25 minutes/kg on 70%

16-21 minutes/kg on 70%

12-13 minutes/500 g on 50%

15-17 minutes/500 g on 50%

12-14 minutes/500 g on 50%

INSTRUCTIONS

COOKING TIME AND POWER LEVEL

FOOD

STANDING TIME

5-10 minutes

10-15 minutes

Tie meat with string. Season with cracked pepper. Place fat-side down on a Rack. Turn over halfway through cooking. Stand covered with foil before carving.

Tie meat with string. Place on a rack. Brush with melted butter. Turn over halfway through cooking. Stand covered with foil before carving.

Brush rind with oil and sprinkle with salt. Place on a rack. Turn over halfway through cooking. Stand covered with foil before carving.

Season with 'Season All' or as desired. Place fat-side down on a rack. Turn over halfway through cooking. Stand covered with foil before carving.

Brush with melted butter. Season as desired. Place chicken breast-side down on a rack. Turn over and shield wings and legs halfway through cooking. Stand covered with foil before carving.

Season as desired. Place chicken skin-side down on a rack. Turn over halfway through cooking.

Truss turkey. Place breast-side down on a rack. Turn over halfway through cooking and shield wings and legs. Baste with melted butter 2-3 times during cooking. Stand covered with foil before carving.

Place duck breast-side down on a rack. Pierce skin to drain excess fat. Turn over halfway through cooking. Stand covered with foil before carving.

10-15 minutes

Page 46

Wash and place in a freezer bag. Allow to stand 3 minutes before serving.

Cut into 4 cm pieces. Place in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into uniform florets. Arrange with flower towards centre. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a 23 cm flan dish. Arrange with stalk towards outside. Cook covered. Allow to stand 3 minutes before serving.

Shred and cook in a dish with 2 tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into uniform florets. Arrange with flower towards centre, with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Cut into quarters. Place in a 20 cm pie plate with 1 tablespoon of water. Cook covered. Allow to stand 3 minutes before serving.

Arrange in a dish with 1/4 cup water. Cook covered. Turn over during cooking. Allow to stand 3 minutes before serving. Arrange in a dish with 1/3 cup water. Cook covered. Turn over during cooking. Allow to stand 5 minutes before serving.

Cut into 2 cm cubes. Place in a dish with 2 tablespoons water. Cook covered. Allow to stand 3 minutes before serving.

Sliced or whole. Place in a dish with 2 teaspoons butter. Allow to stand 3 minutes before serving.

Asparagus

Beans

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

Cook in a dish with 1 teaspoon sugar and 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving. Remove string from pod. Cook in a dish with 1 tablespoon water. Cook covered. Allow to stand 3 minutes before serving.

Pierce skin with a fork. Place on turntable. Turn over halfway through cooking. Allow to stand wrapped in foil 3 minutes. Peel and quarter potatoes. Cook in a dish with 1/3 cup water. Cook covered. Allow to stand 3 minutes before serving.

Peel and cut into serving-size pieces. Place in a dish and cook covered. Allow to stand 3 minutes before serving.

Wash and shred. Cook, covered, in a dish with 2 tablespoons water. Allow to stand 3 minutes before serving.

Wash and place in a dish with 1 tablespoon of water. Pierce whole squash with a fork. Cook covered. Allow to stand 3 minutes before serving.

Peel and quarter potatoes. Cook, covered, in a dish with 1/2 cup water. Allow to stand 3-5 minutes before serving.

Cut into quarters. Place in a dish. Season and cook covered. Allow to stand 3 minutes before serving.

Cut into uniform-size pieces. Place in a dish with 1 tablespoon covered water and 1 tablespoon butter. Cook covered. Allow to stand 3 minutes before serving.

Drain, reserving 2 tablespoons liquid. Place vegetables and reserved liquid in a dish and cook covered. Allow to stand 3 minutes before serving.

FRESH VEGETABLE CHART

AMOUNTAMOUNT

MICROWAVE TIME

ON 100%

COOKING PROCEDURE COOKING PROCEDURE

VEGETABLE

500 g

2 medium

4 small

2 medium

4 small

500 g

1 kg

500 g

3-4 minutes

21/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

4-6 minutes

31/2-4 minutes

5-6 minutes

11-12 minutes

21/2-3 minutes

31/2-4 minutes

4-5 minutes

VEGETABLE

3-4 minutes

41/2-5 minutes

31/2-4 minutes

41/2-5 minutes

51/2-61/2 minutes

61/2-71/2 minutes

14-15 minutes

31/2-4 minutes

500 g

500 g (2)

1 kg (4)

500 g

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables (canned)

MICROWAVE TIME

ON 100%

Page 47

6-7 minutes

61/2-7 minutes

61/2-7 minutes 61/2-7 minutes

61/2-7 minutes

4-41/2 minutes

61/2-7 minutes

1. Place vegetables in a dish. Cover with a lid.

2. Stir halfway through cooking.

3. Allow to stand 1-3 minutes before serving.

Break apart as soon as possible.Arrange with flower towards the centre.

FROZEN VEGETABLE CHART

Asparagus

Beans (green, cut)

Broccoli

Brussels sprouts

Carrots (whole) (sliced)

Cauliflower

Corn (on cob)

(kernel)

Peas (green)

Spinach

Mixed Vegetables

500 g

500 g 500 g

500 g

4 pieces

(500 g)

500 g

250 g

500 g

Break apart as soon as possible. Arrange with flower towards the centre.

MICROWAVE TIME

ON 100%

WEIGHTVEGETABLE

SPECIAL PROCEDURES

COOKING TIME

ON 100%

Break apart as soon as possible.

FOOD

OTHER INGREDIENTS

RICE AND PASTA COOKING CHART

Procedure:

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice during cooking. Allow to stand 2 minutes.

10-12 minutes

18-20 minutes

10-12 minutes

12-14 minutes

10-12 minutes

3-4 minutes

43/4-51/2minutes

2 cups hot tap water

4 cups boiling water

/4 cup cold tap water or milk

21/4 cups cold tap water or milk

1 cup white rice

1 cup brown rice

1 cup macaroni

250 g spaghetti

250 g fettuccine

/3 cup quick-cooking oats

1 cup quick-cooking oats

Page 48

REHEATING CONVENIENCE DEFROSTING CONVENIENCE

Beverage (room temp.) 250 mL per cup Canned Food (room temp.) (e.g. Spaghetti, Baked Beans) Canned Soup (room temp.) 250 mL per cup Meat Pie (refrigerated) Individual 180 g each

Frozen Pasta Dinners (e.g. Lasagne)

Pizza (refrigerated) 100 g per slice Dinner Plate (refrigerated) 350 g-400 g per serve Casserole (refrigerated) 250 g per serve Croissants (frozen)

Fruit Pie whole (frozen)

Fruit Pie individual (frozen) 135 g each

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole (frozen)

FOOD

1 cup

2 cups

1 cup

2 cups

1 cup

2 cups

1 pie

4 pies

300-500 g

500-750 g

1 slice

2 slices

1 serve

2 serves

1 2

600 g

1 2

1 kg

2 4

400 g

COOKING TIME AND POWER LEVEL

Stir after heating.

Place food in bowl. Cover plastic wrap or lid. Stir halfway. Stir halfway through cooking. Stir after heating.

Place directly on turntable, face side down. Cover with paper towel. Turn over halfway. Remove from foil container. Place in a dish same size. Cover with plastic wrap or lid. Allow to stand.

Place on paper towel. Place directly on turntable. Allow to stand. Slice potato. Cover plate with plastic wrap. Place directly on turntable. Allow to stand. Place in a bowl, cover with plastic wrap. Place directly on turntable. Stir halfway. Allow to stand, then stir. Place between paper towels. Place directly on the turntable. Keep in foil container. Place on a roasting rack. Allow to stand. Remove from foil container. Place directly on the turntable. Allow to stand.

Remove from foil container. Place on a plate lined with paper towel. Allow to stand. Place directly on turntable. Turn over halfway through defrosting. Remove from foil container. Place on dinner plate. Allow to stand.

SPECIAL INSTRUCTIONS

WEIGHT STANDING TIME

11/2 minutes on 100% 3 minutes on 100% 4-51/2 minutes on 50% 8-10 minutes on 50% 2-21/2 minutes on 100% 3-31/2 minutes on 100% 21/2-4 minutes on 50% 91/2 minutes on 50%

31/2-5 minutes on 100%, followed by 4-5 minutes on 50% 41/2-6 minutes on 100%, followed by 81/2-10 minutes on 50% 1-11/2 minutes on 70% 2-21/2 minutes on 70% 51/2-6 minutes on 50%

4-51/2 minutes on 50% 8-10 minutes on 50% 35-45 seconds on 30% 60-70 seconds on 30% 4-5 minutes on 70% followed by 5 minutes on 30%

11/2-2 minutes on 30% 21/2-3 minutes on 30%

3-31/2 minutes on 70%

11/2-2 minutes on 30% 3-31/2 minutes on 30% 2-3 minutes on 70% followed by 2-21/2 minutes on 30%

NOTE: Room Temperature +20°C

Refrigerator Temperature +3°C Frozen Temperature -18°C

– FOOD CHART

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

2-3 minutes

—

2-3 minutes

Page 49

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

Once frozen meat is thawed, it begins to lose its juices.

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. 30% (MEDIUM LOW) is fast enough to be convenient but gentle enough to give good results.

POULTRY Start thawing poultry breast-side down; shield warm

areas and turn over after half the time. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

CUTS OF MEAT Break up or separate minced beef, cubed meat, chicken

pieces or fish fillets after one-third of thawing time. Remove any thawed pieces. Place remainder in baking dish to complete thawing. Turn over roasts, steaks, chops or chicken. Separate as soon as possible.

JOINTS Turn over large roasts after half the time. As you turn,

touch the meat to find warm areas and shield these with small pieces of foil. Let roast stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre with a skewer. Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated on 100%

(HIGH), while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated on 70% (MEDIUM HIGH) or 50% (MEDIUM).

CASSEROLES Cover dish tightly. Stir several times during reheating,

especially if casserole has been refrigerated. If casserole cannot be stirred, reheat on 50% (MEDIUM).

MEATS Medium to thin slices reheat best. Cover meat with

sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on 50% (MEDIUM).

PLATES OF FOOD Arrange food with thickest parts of meat and bulky

vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap.

VEGETABLES Wrap large, whole vegetable in microwave plastic wrap.

Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

ALMONDS Place 100 g almonds in a glass dish; cook for 3-3

minutes on 100% (HIGH), or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS Place

/4 cup sesame seeds in a glass bowl; cook for 2-3

minutes on 100% (HIGH), or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS Place 1 cup of fruit in a bowl, cover with cold water,

and cook for 4

/2-5 minutes on 100% (HIGH). Stand

covered for 5 minutes before using.

GENERAL INFORMATION

GLOSSARY OF TERMS

1 tablespoon = 20 mL 1 teaspoon = 5 mL

/2 teaspoon = 2.5 mL

/4 teaspoon = 1.25 mL

1 cup = 250 mL = 8 fl. oz.

/2 cup = 125 mL = 4 fl. oz.

/3 cup = 80 mL =

2.5 fl. oz.

/4 cup = 60 mL = 2 fl. oz.

Metric Imperial

Cups

SPOON MEASURES

LIQUID MEASURES

CUP MEASURES

1 cup flour 140 g 41/2 oz. 1 cup sugar 250 g 8 oz. 1 cup brown sugar 185 g 6 oz. 1 cup icing sugar 185 g 6 oz. 1 cup butter/margarine 250 g 8 oz. 1 cup honey/golden syrup 375 g 12 oz. 1 cup fresh breadcrumbs 60 g 2 oz. 1 cup crushed biscuits 125 g 4 oz. 1 cup uncooked rice 220 g 7 oz. 1 cup mixed fruit 185 g 6 oz. 1 cup chopped nuts 125 g 4 oz. 1 cup coconut 90 g 3 oz.

Metric

15 g =

/2 oz. 30 g = 1 oz. 60 g = 2 oz. 90 g = 3 oz.

125 g = 4 oz. 185 g = 6 oz. 250 g = 8 oz. 500 g = 1 lb.

1000 g = 2 lb.

Metric

Imperial

DRY INGREDIENTS

(1 kg)

NOTE

• Recipes in this book use standard metric equipment approved by the Australian Standards Association.

• All spoon and cup measures are level.

• All recipes in this book that include eggs require 55 g

unless otherwise specified.

Imperial

Page 50

COMMONLY ASKED QUESTIONS AND ANSWERS

MICROWAVES COOK FROM THE INSIDE OUT. They certainly do not. Microwaves penetrate foods from the outside to a depth of about 2.5 cm. Small foods, under 5 cm in diameter, are penetrated to the centre from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the centre by conduction, as it does conventionally. A few foods may appear to cook more on the inside. One example is an egg. Energy penetrates to the centre, where the fatty yolk becomes hotter than the white, and cooks quicker.

YOU CAN'T USE METAL IN A MICROWAVE OVEN. False. Metal reflects microwaves; the oven itself is made

of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reflective properties of metal to protect foods which might overcook in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN. Keep your oven mitts handy. A microwave-safe utensil

will not be heated by microwave energy, but it will become hot from contact with hot food. Heat tends to equalise. A warm object heats the air around it, like a radiator in a cool room. When food becomes hot, some of this heat is transferred to the dish.

POINTS TO REMEMBER

As a general guide: 100% (HIGH) – is ideal for vegetables, fruit, soup, beverages, bacon and sauces. 70% (MEDIUM HIGH) – for roasting lamb, roasting chicken and fish fillets. 50% (MEDIUM) – is for roasting beef, pork and simmering; great for casseroles or stews and cooking seafood. 30% (MEDIUM LOW) – allows you to defrost. 10% (LOW) – is used to keep foods warm once they are cooked.

• The more food in the microwave oven, the longer it takes to cook.

• Reduce liquids in a microwave recipe because there is not as much evaporation, due to the shorter cooking time.

• Reduce seasonings slightly because flavours will be unbalanced by quantity of liquid. Do not add salt until the end of the cooking process.

• Microwaves cook from the outside to the centre, so when arranging foods always place the thicker or more dense portions of food at the outside, with the thinner, less-dense pieces on the inside.

• Foil can be used in the microwave oven success fully.

Just remember two rules:

(a) There must be at least half of the food exposed to the microwaves.

(b) Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

• All food continues to cook after it leaves the micro

wave oven because the heat is stored in the food and not in the oven.

Standing time required will vary according to the volume and density of food.

e.g. Fish and vegetables – 1-5 minutes Cakes – 3-10 minutes Roasts – 5-15 minutes Cover foods with a lid or foil when standing.

• When reheating foods always cover with a lid,

plastic wrap or paper towel to prevent foods from drying out. Reheat on 50% (MEDIUM) for best results.

• Always pierce food that has a membrane – for

example eggs, tomatoes, potatoes and kidneys.

• Remember to cover vegetables with a lid or plastic

wrap when cooking.

PULSES To soak: Place one cup of any variety of beans in a large

dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on 100% (HIGH). Then simmer for 30 minutes on 30% (MEDIUM LOW). They will then be ready to use. To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on 100% (HIGH).

DRIED MUSHROOMS Place in a bowl with 2 cups of water and heat, slowly, 8-

10 minutes on 10% (LOW).

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HINTS

• Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking.

• Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven.

• Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-21/2 minutes per 100 g on 50% (MEDIUM). DO NOT COVER.

• Jams and chutneys are great when made in the microwave, as they retain their colour and flavour. As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to make jam set.

• To obtain more juice from oranges, lemons or limes, prick skin, microwave 30 seconds on 100% (HIGH) and stand 2 minutes before squeezing.

• Warm jam for a quick glaze. Heat 2-3 tablespoons for 30 seconds on 100% (HIGH); strain if necessary while hot.

• Soften cream cheese for dips or beating by removing foil wrapper and cooking for 1 minute on 30% (MEDIUM LOW).

• To melt marshmallows, place 100 g in a large bowl. Cook for 30 seconds on 100% (HIGH).

• To dissolve gelatine, mix 1 teaspoon gelatine with 2 tablespoons water and cook for 20-30 seconds on 100% (HIGH). Stir well.

• To blanch almonds place 100 g in a bowl with 1 cup of water. Cook for 5 minutes on 100% (HIGH).

• If brown sugar becomes hard, simply soften in the microwave oven. Place a cup at a time in a bowl with a slice of bread. Cover with plastic wrap and cook for 40 seconds on 100% (HIGH).

• Soften 6-8 honey-snap biscuits for 30 seconds on 100% (HIGH). Shape into base of patty dish for quick tartlet cases.

• Place a chocolate after-dinner mint on top of 6 patty cakes; arrange cakes evenly on turntable. Cook about 50-60 seconds on 100% (HIGH), or until chocolate is soft. Gently spread chocolate mint evenly over patty cake for a quick icing.

• To soften honey, remove metal lid from jar and microwave on 100% (HIGH) for 30 seconds.

• Stuffed mushrooms are a terrific idea. Provided the filling is cooked, twelve mushrooms placed on a layer of paper towel will take approximately 3 minutes to heat on 100% (HIGH).

• To remove odours, place 1-litre water with slice of lemon or 1 teaspoon vanilla essence in the micro wave. Cook for 20 minutes on 100% (HIGH).

• As microwave cooking time is so quick, food should be seasoned to taste with herbs and spices after cooking.

• To peel a tomato, pierce the skin with a fork 3-4 times. Place on a rack and cook for 45-60 seconds on 100% (HIGH). Stand for 3 minutes before peeling.

• Lightly prick the skin of chicken before cooking. This prevents the loud popping noises.

• Peeling garlic is made easier by placing a clove in the microwave for 10 seconds on 100% (HIGH).

• Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. Cover with paper towel when cooking.

• The flavour of wine in food is highlighted with the short microwave cooking time, so adjust the quantity to your taste.

• Tomato sauce can be warmed for 30 seconds on 100% (HIGH) to give it a pouring consistency. (ensure lid is removed.)

• When cooking sauces in the microwave use less liquid: the absence of direct heat means sauces do

not reduce as much as stovetop-prepared sauces.

• Rice and pasta cook well in small quantities. Use a large container to prevent boiling over.

• FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the micro wave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrosting. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

• To enhance the colour and flavour when roasting chicken, mix some brown sugar, honey and a little soy sauce together and brush both sides of poultry before and during cooking.

• To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on 100% (HIGH) for 1/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

• Do not add salt to vegetables before cooking, as salt draws out the moisture and causes vegetables to toughen.