Sharp R-450D COOKING GUIDE

COOKING GUIDES

CONTENTS COOKING GUIDE

HELPFUL HINTS

2

COOKWARE

AND

UTENSIL GUIDE

CONVENIENCE MEALS

MENU GUIDE

4

1

REHEAT MENU

MENU GUIDE

INFORMATION COOK

MENU GUIDE

53 6 - 11

RECIPES

12-39

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

HELPFUL HINTS

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

time.

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.

LID PAPER TOWELPLASTIC WRAP

FISH

CHICKEN

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

to escape.

TOMATO

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.

EGG

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

COOKWARE AND UTENSIL GUIDE

Utensil Use Advice

GLASSWARE/CERAMIC
(HEAT RESISTANT)

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

PLASTIC WRAP/
OVEN BAGS

MICROWAVE
SAFE ONLY

ALUMINIUM FOIL

STRAW AND WOOD

PAPER

PLASTIC COOKWARE
MICROWAVE SAFE

BROWNING DISH

NO

YES

FOR

SHIELDING

NO

YES

YES

YES

• 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.

THERMOMETERS

• MICROWAVE SAFE

• CONVENTIONAL

YES

NO

3

CONVENIENCE MEALS-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.

Pasta Meal

includes:

FOOD MAKER

FINDUS

HOME BRAND
McCAINS
LATINA

Frozen Dinner

includes:

FOOD MAKER

FINDUS
McCAINS

Menu

FOOD NAME

Lasagne
Cannelloni
Macaroni + Bolognaise
Macaroni + Beef
Macaroni + Cheese
Ravioli
Lasagne

Lasagne
Lasagne

FOOD NAME
Lean Cuisine
Roast Pork Dinner
Roast Lamb Dinner
Fillet of Lamb
Beef Medallion
Roast Chicken Dinner
Chicken Parmigiana

Weight

Range

1 – 4 serves
Place only one meal in
oven at a time.
1 serve = 300 – 499 g
2 serves = 500 – 749 g
3 serves = 750 – 999 g
4 serves = 1000 g

1 – 2 serves

approx. 1 serve = 200 – 400 g

2 serves > 400g

Initial

Temperature

(approx.)

– 18°C
Frozen

– 18°C
Frozen

Procedure

• Follow preparation procedures as shown on food package.

• Place prepared food in oven, close the door.

• DO NOT ENTER COOKING TIME OR POWER LEVEL.

• After cooking remove from oven, stand and if possible, stir.

• For LEAN CUISINE remove outer package, cut corner of pouch and place

on serving plate. For ALL OTHER MEALS, follow preparation procedures
as shown on food package.

• Place prepared food in oven, close the door.

• DO NOT ENTER COOKING TIME OR POWER LEVEL.

• After cooking remove from oven, stand and if possible, stir.

Standing

Time

(minutes)

2-5

1-2

4

REHEAT MENU-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.

Menu

Dinner Plate

Casserole

Beef Stroganoff
Springtime Lamb
Apricot Chicken

Canned Food

Baked Beans
Spaghetti

Soup

Pizza

Beverage

includes: Tea

Coffee
Water

Pie

includes: Pies

Pasties

Initial

Weight

Range

1 serve

(approx. 400 g)

MEAT POTATO VEGETABLES

175-180g 125g 100g

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

1-4 cups

(1 cup, 250 ml)

1 – 4 cups

(1 cup, 250 ml)

1 – 6 pieces

1 piece,

( )

approx. 90 g

1 – 4 cups

(1 cup, 250 ml)

1 – 6 pieces

( )

1 piece,

approx. 160-200 g

Temperature

(approx.)

+ 3°C

Refrigerated

Broccoli

Refrigerated

+ 20°C

Room

temperature

+ 20°C

Room temperature

+ 3°C

Refrigerated

+ 20°C

Room temperature

+ 3°C

Refrigerated

Procedure

• Cover with plastic wrap.

• After cooking, stand covered.

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

• When the oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stir and stand covered.

• Place in a Pyrex® bowl.

• Cover with glass lid or plastic wrap.

• After reheating, stir.

• Place pizza on paper towel on the turntable.

• No cover.

• Place on the outside of turntable.

• After reheating, stir.

• Cover with paper towel.

• When oven stops and TURN FOOD, OVER is displayed, turn pies over, and

continue cooking.

• After cooking, stand.

Standing

Time

(minutes)

2

1-5+ 3°C

1-3• Place upside down on the turntable .

5

INFORMATION COOK-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.

VEGETABLES MENU GUIDE

When you cook the following menus with INFORMATION COOK, press the VEGETABLES pad until the
desired menu appears in the display.

No. Menu

Fresh Vegetables Hard

Carrots

1

2

3

Potato
Beans

Fresh Vegetables Soft

Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash

Frozen Vegetables

Carrots
Beans
Brussels Sprouts
Broccoli
Cauliflower
Corn
Green Peas
Mixed Vegetables

Jacket Potato

Potato (whole)

4

Broccoli
Cauliflower
Pumpkin

hard vegetables

medium vegetables

}

soft vegetables

}

Weight

Range

0.1-1.0 kg + 3°C

0.1-1.0 kg

0.1-1.0 kg

1-10 pieces

1 piece,

( )

approx. 150g

Temperature

Room temperature

Initial

(approx.)

Refrigerated

+ 3°C

Refrigerated

–18°C

Frozen

+ 20°C

Procedure

• Wash the vegetables.

• Cut potatoes into small pieces.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Wash the vegetables.

• Arrange the vegetables in a shallow dish.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

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

possible.

• Arrange the vegetables in a shallow dish in the following
way : hard vegetables around the outside, soft vegetables in the
centre, medium vegetables in-between.

• Cover with a glass lid or plastic wrap.

• After cooking, stir then stand covered.

• Use washed new potatoes.

• Pierce twice with fork on each side.

• Place on outside of turntable.

• When oven stops and TURN FOOD, OVER is displayed, turn

potatoes over and continue cooking.

• After cooking, stand, covered with aluminium foil.

Standing

Time

(minutes)

1-5

1-5

1-5

3-10

Fresh Soup 2-12 serves + 20°C

5

Room temperature

• See recipes on page 7 .

6

VEGETABLES RECIPES

FRESH SOUP

Pumpkin Soup

Serves

Ingredients; pumpkin

small onion
chicken stock
cream
nutmeg, salt, pepper

No 1

2-4 serves

500 g

1
1/2 cup
1/2 cup
to taste

No 2

4-6 serves

1000 g

2
1 cup
1 cup

to taste

No 3

6-8 serves

1500 g

3
1 1/2 cups
1 1/2 cups

to taste

No 4

8-12 serves

2000 g

4
2 cups
2 cups

to taste

1. Combine all ingredients except cream and nutmeg in a casserole dish and cover with plastic wrap or
glass lid.

2. Cook on Information Cook VEGETABLES 5 "Fresh Soup".
When oven stops and STIR is displayed, stir soup. Continue cooking covered.

3. The oven will stop again and display STIR. Stir soup and continue cooking covered.

4. After cooking, stir and place in a blender or processor and blend until smooth.

5. Transfer to a serving bowl and stir in cream and nutmeg. Season to taste.

Potato and Leek Soup

No 1

Serves

Ingredients; butter

leeks (sliced and washed)
potatoes, peeled and cubed
chicken stock
worcestershire sauce
cream
salt and pepper

2-4 serves

50 g

1

2
1 cup
1/2 ts

1/2 cup
to taste

1. Combine butter, leeks, potatoes and stock in a casserole dish. Cover with plastic wrap or a lid.

2. Cook on Information Cook VEGETABLES 5 "Fresh Soup".
When oven stops and STIR is displayed, stir soup. Continue cooking covered.

3. The oven will stop again and display STIR. Stir soup and continue cooking covered.

4. After cooking, stir and place in a blender or processor and blend until smooth.

5. Transfer to a serving bowl and stir in worcestershire sauce and cream.
Season to taste.

No 2

4-6 serves

75 g

2
3

2 cups

1 ts

1 cup

to taste

No 3

6-8 serves

100 g

3
4

3 cups

1 1/2 ts

1 1/2 cups

to taste

No 4

8-12 serves

125 g

4
5

4 cups

2 ts
2 cups
to taste

7

RICE / PASTA MENU GUIDE

When you cook the following menus with INFORMATION COOK, press the RICE/PASTA pad until the
desired menu appears in the display.

No.

White Rice

1

Dry Pasta

2

Fresh Pasta

Tortellini
Ravioli
Fettuccine

3

Instant Noodles

4

Menu

Serve

Rice
Hot tap water or soup

stock (1 cup=250ml)

Serve

Pasta
Hot tap water

(1 cup=250ml)

Serve

Pasta
Hot tap water
(1 cup=250ml)

Serve

Noodles
Hot tap water
(1 cup=250ml)

1 serve

1/2 cup

2 cups

1 serve

1/2 cup

2 cups

1 serve

1/2 cup

2 cups

1 serve

1 pkt

2 cups

Weight

Range

1-4 serves

2 serves

2 1/2 cups

2 serves

2 1/2 cups

2 serves

2 1/2 cups

2 serves

3 serves

1 cup

1 1/2 cups

1-4 serves 3-5

3 serves

1 cup

1 1/2 cups

1-4 serves

3 serves

1 cup

1 1/2 cups

2 pkts

4 cups

3 cups

3 cups

3 cups

4 serves

2 cups
4 cups

4 serves

2 cups
4 cups

4 serves

2 cups
4 cups

Initial

Temperature

(approx.)

hot tap water or

soup stock

+60°C

hot tap water

+60°C

hot tap water

+60°C

hot tap water

• Wash rice until water runs clear.

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

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking stand and stir.

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

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

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

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

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

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

Procedure

Standing

Time

(minutes)

3-5+60°C

3-5

1-21-2 serves (1 pkt, approx. 85g)

5

Frozen Pasta

Tortellini
Ravioli

Serve

Pasta
Hot tap water
(1 cup=250ml)

1 serve

1/2 cup

2 cups

1-4 serves

2 serves

1 cup

2 1/2 cups

3 serves

1 1/2 cups

3 cups

4 serves

2 cups
4 cups

+60°C

hot tap water

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

• Cook uncovered.

• When oven stops and STIR is displayed, stir and continue cooking.

• After cooking, stand and stir.

8

3-5

MEAT MENU GUIDE

When you cook the following menus with INFORMATION COOK, press the MEAT pad until the desired menu appears
in the display.

No. Menu

Roast Beef

* You can select desired cooking result.

1

2

MORE - Well done
STD - Medium
LESS - Rare

Roast Lamb

* You can select desired cooking result.

MORE - Well done
STD - Medium

Roast Chicken

Weight

Range

0.5-3.0 kg

0.5-2.5 kg

1.0-2.5 kg

3

Corned Meat 5-10

4

0.5-2.0 kg

1-2 tbsp. brown sugar
1-2 tbsp. malt vinegar
2-3 cups hot tap water

Initial

Temperature

(approx.)

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

+3°C

Refrigerated

Procedure

• Tie meat with string and shield edges.

• Place fat side down on a roasting rack.

• When oven stops and TURN FOOD, OVER is displayed, turn beef over and

continue cooking.

• After cooking, stand covered with aluminium foil.

• Place fat side down on a roasting rack and season.

• Cover loosely with paper towel.

• When oven stops and TURN FOOD, OVER is displayed, turn lamb over.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Season with season salt.

• Place breast side down on a roasting rack.

• Cover loosely with paper towel.

• When oven stops and TURN FOOD, OVER is displayed, turn chicken over and

season.

• Cover loosely with paper towel, and continue cooking.

• After cooking, stand covered with aluminium foil.

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

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

• When oven stops and TURN FOOD, OVER is displayed, turn corned meat

over, and continue cooking.

• After cooking, stand covered with aluminium foil.

• Serve hot or cold as required.

Standing

Time

(minutes)

5-15

5-15

5-15

Casserole • See recipes on page 10 .1-4 serves

5

Fish Fillets

6

eg. Sea perch
1 tsp butter/fillet
1/2 tsp lemon juice/fillet

0.1-0.6 kg

+3°C

Refrigerated

• Arrange in a flan dish or a casserole dish in a single layer.

(Fold under the thin edges of the fish.)

• Top with lemon juice and butter.

• Cover with plastic wrap or glass lid.

• After cooking, stand covered.

9

1-3

MEAT RECIPES

CASSEROLE

Apricot Chicken

1 serve

Ingredients; chicken breast fillets,

cubed
flour
French onion soup mix
apricot nectar
dried apricot, halved

250 g

1 tbs
1/2 pkt
125 ml
100 g

1. Toss chicken in combined French onion soup mix and plain flour.

2. Place into a casserole dish and cover with a glass lid.

3. Cook on Information Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR, at this stage stir the casserole. Cover with lid. Press
START pad to continue cooking.
The oven will stop again and display ADD STIR, at this stage add apricot nectar and
apricots. Cover with lid. Press START pad to continue cooking.

5. After cooking, stir and stand, covered 2–5 minutes before serving.

2 servesServes

500 g

1 1/2 tbs

1 pkt

250 ml

200 g

3 serves

750 g

2 tbs

1 1/2 pkts

375 ml

300 g

4 serves

1000 g

2 tbs

2 pkts

500 ml

400 g

Beef Stroganoff

Serves

Ingredients; rump steak, cubed

plain flour
salt and pepper
onion, chopped
tomato puree
beef stock
red wine
mushroom, thinly sliced
sour cream

1 serve

250 g

2 tbs

to taste

1/2 (small)

125 ml

60 ml

25 g

75 ml

1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.

2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.

3. Cover with a glass lid and Cook on Information Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and

press START pad to continue cooking.
The oven will stop again and display ADD STIR, at this stage stir the
casserole and add mushrooms. Cover with lid. Press START pad to continue cooking.

5. After cooking stir in sour cream and stand, covered 2–5 minutes. Serve hot with boiled rice
or pasta.

2 ts

2 serves

500 g
1/4 cup
to taste

1 (small)

1 tbs

200 ml

60 ml

50 g

150 ml

3 serves 4 serves

750 g
1/3 cup
to taste

1

1 1/2 tbs

250 ml

60 ml

75 g

200 ml

1 kg
1/2 cup
to taste

1

2 tbs

375 ml

60 ml
100 g

300 ml

Springtime Lamb Casserole

Serves

Ingredients; lamb, cubed

French onion soup mix
plain flour
spring onion, chopped
small carrot, sliced
chicken stock
corn kernels
celery
sour cream (optional)

1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly
coated.

2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.

3. Cover with a glass lid and cook on Information Cook MEAT 5 "Casserole".

4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking.
The oven will stop again and display ADD STIR, at this stage stir the
casserole, add the corn and celery. Cover with lid. Press START pad to continue cooking.

5. After cooking, stir in sour cream (optional) and stand, covered 2–5 minutes before serving.

1 serve

250 g

1/2 pkt

2 tbs

1
1

1/2 cup

60 g

1 stick

75 ml

2 serves

500 g

1 pkt
4 tbs

2
2

1/2 cup

125 g
1 stick
150 ml

3 serves

750 g

1 1/2 pkts

1/4 cup

3
2

3/4 cup

310 g

2 sticks

200 ml

4 serves

1 kg

2 pkts

1/4 cup

4
2

1 cup

310 g

2 sticks

300 ml

10

EASY DEFROST MENU GUIDE

When you defrost the following menus with INFORMATION COOK, press the EASY DEFROST pad
until the desired menu appears in the display.

No. Menu

Minced Meat

Beef

1

Steak/Chops

Fish Fillets

2

Chicken Pieces • Shield the exposed bone with foil.

3

Poultry 5-50

4

Roast Meat

Beef/Pork
Lamb

5

Quantity
min-max

(kg's)

0.1-3.0

0.1-3.0

0.1-1.0

0.1-3.0

1.0-4.0

0.5-3.0

0.5-2.5

Procedure

• Place frozen minced meat on a defrost rack. Shield edges.

• 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.

• 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.

• 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.

• 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.

• 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.

Standing

Time

(minutes)

5-20

5-30
(Steak/
Chops)

5-15

(Fish fillets)

5-15

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

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

6

Foods not listed in the Guide can be defrosted using M•LOW 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 interleave with freezer plastic to separate layers.
This will ensure even defrosting.
It is also a good idea to label the packs with the correct weights.

1-6 slices

• After defrosting, stand.

11

INDEX

RECIPES

MEAT
APRICOT AND ALMOND CRUSTY LAMB

BEEF MADEIRA
BEEF STROGANOFF
CHILLI CON CARNE
CORNED MEAT
CRUSTY ROSEMARY LAMB
CURRIED SAUSAGES
HERBED LOIN OF LAMB
HONEY ROAST LAMB
ITALIAN SPAGHETTI SAUCE
LASAGNE
MINTED PICNIC LOAF
SHEPHERD'S PIE
SPRINGTIME LAMB CASSEROLE
TROPICAL CURRY LAMB
VEAL Á LA MEDALLION
VEAL AND PINEAPPLE

POULTRY
APRICOT CHICKEN
LEMON AND HERB CHICKEN LEGS
CHICKEN AND APRICOT SALAD
CHICKEN AND MACARONI BAKE
CHICKEN CACCIATORE
CHICKEN FILLET BURGERS
CHICKEN FRICASSEE
CHICKEN IN A POT
CHICKEN PROVENCALE
CHICKEN TERRINE
CHICKEN WITH BACON AND
LEEK SEASONING
CRUNCHY CAMEMBERT CHICKEN
HONEY CHICKEN LEGS
ROAST CHICKEN
TANDOORI CHICKEN
WHOLEMEAL CHICKEN

SEAFOOD

17

BOMBAY AVOCADO SCALLOPS

16

BOUILLABAISSE

14

CHEESY SALMON ROLLS

16

CRAB MORNAY

14

CRISPY MARINATED CRAB STICKS

13

GARLIC MUSSELS

14

GARLIC PRAWNS

15

PAELLA

17

PRAWN CREOLE

15

SEAFOOD LASAGNE

13

SESAME PRAWNS

16

SQUID IN TOMATO AND WINE SAUCE

13

STEAMED SCALLOPS IN

14

BLACK BEAN SAUCE

16

TAGLIATELLE AND CRAB SALAD

15
15

VEGETABLES
CAULIFLOWER AU GRATIN

CAULIFLOWER POLONAISE

20

CHOKOS WITH SOUR CREAM AND BACON

20

EASY HOME-MADE RICE RISOTTO

18

HONEY CARROTS

20

HONEY GINGERED VEGETABLES

21

HOT CURRIED SLAW

21

MINESTRONE

18

POTATOES PIZZAIOLA

18

POTATO, AVOCADO AND ONION SALAD

19

PUMPKIN SALAD

19

SCALLOPED POTATOES

18

SQUASH WITH YOGHURT
STUFFED BAKED POTATOES

21

SUNSHINE BRUSSELS SPROUTS

20

VEGETABLE PLATTER

21
19
19

DESSERTS

25

AUSTRALIAN FRUIT CAKE

25

BAKED APPLES

22

CALIFORNIAN APPLE CRUNCH

24

CHOCOLATE CAKE

23

24

CHARTS

22

DEFROSTING

22

FRESH VEGETABLE CHART

23

FROZEN VEGETABLE CHART

24

GENERAL INFORMATION

24

GLOSSARY OF TERMS

25

GUIDE TO COOKING EGGS

23

MICROWAVE OVEN ROASTING CHART
REHEATING CONVENIENCE

23

DEFROSTING CONVENIENCE-FOOD CHART

RICE AND PASTA COOKING CHART

26
29

27
26
26

28
28
27

29
27
29

26
28
27

28
26

30
30

30
30

31
33

34

37-39

36
34

32

35

34

12

MEAT

CRUSTY ROSEMARY LAMB

1

/4 cup brown sugar
2 tablespoons seeded mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh rosemary

1.5 kg leg lamb

1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl.

2. Place fat side down on a rack.

3. Cook for 25-27 minutes on MEDIUM HIGH (for medium) or 33-35 minutes

on MEDIUM HIGH (for well done).

4. Turn over halfway through cooking, shielding shank with foil to prevent

overcooking. Spread combined ingredients over leg of lamb.
Allow to stand 10 minutes covered with foil before carving.

SHEPHERD'S PIE

4 large potatoes (approx.1 kg)
butter
milk
salt and pepper
1 kg minced beef
1 onion, chopped

1. Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2

tablespoons water; cover and cook for 12-14 minutes on HIGH or until
tender. Drain.

2. Mash potatoes; add butter, milk, salt and pepper until smooth consistency

forms.

3. In a large bowl, combine mince and onion and cook for 10-12 minutes on

MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4. Add gravy powder, tomato sauce, Worcestershire sauce, tomato and

parsley. Mix well.

5. Spoon mixture into a 25 x 20 cm rectangular dish.

6. Spread mashed potato evenly over top of mixture. Brush with beaten egg.

7. Cook for 20-22 minutes on MEDIUM HIGH.

8. Allow to stand covered with foil for 10 minutes before serving.

1 tablespoon gravy powder

2

/3 cup tomato sauce
1 tablespoon Worcestershire sauce
1 tomato, chopped
2 tablespoons parsley
1 egg, beaten

Serves 4-6

Serves 6-8

LASAGNE

Serves 8

MEAT SAUCE INGREDIENTS

30 g butter
1 onion, chopped
1 kg topside mince

1

/4 cup tomato paste
240 g jar bolognese sauce
200 g can champignons, drained
1 clove garlic, crushed (optional)

CHEESE SAUCE INGREDIENTS

90 g butter

1

/3 cup flour
1 3/4 cups milk
125 g tasty cheese, grated
200 g packet instant lasagne noodles
100 g mozzarella cheese, grated

MEAT SAUCE METHOD

1. Place butter and onion in a Pyrex bowl. Cook for 2-3 minutes on HIGH.

2. Stir in mince. Cook, uncovered, for 12-14 minutes on MEDIUM HIGH,

stirring every 2 minutes. Drain excess fat.

3. Stir in tomato paste, bolognese sauce, champignons and garlic.

CHEESE SAUCE METHOD

1. Melt butter for 40-50 seconds on HIGH. Stir in flour; cook for further 40-50

seconds on HIGH.

2. Gradually stir in milk. Cook for 4-6 minutes on HIGH, stirring every minute.

3. Stir in tasty cheese.

TO ASSEMBLE

1. Use a 20 x 20 cm deep casserole dish

2. Dip lasagne sheets in hot water, then cover base of dish.

3. Spoon over sheets one-third of meat sauce. Cover with

one-third of cheese sauce.

4. Repeat the process 3 times, ending with the cheese sauce.

5. Sprinkle with mozzarella cheese.

6. Cook for 20-22 minutes on MEDIUM HIGH.

7. Allow to stand 10 minutes before serving.

8. Serve with a fresh garden salad and bread.

13

SPRINGTIME LAMB CASSEROLE

1

/2 packets (45 g) French onion soup

1

1

/4 cup plain flour
750 g lamb, cubed
3 spring onions, quartered
2 carrots, thinly sliced

3

/4 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
200 mL carton sour cream

Serves 4

BEEF STROGANOFF

1 kg rump steak, cut into strips

1

/2 cup plain flour
salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
11/2 cups beef stock

1

/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream

Serves 6

1. Combine French onion soup mix and flour in a 2-3-litre casserole dish. Toss
the lamb in flour mixture, coating thoroughly.

2. Add onions and carrots, stir in chicken stock and mix well.

3. Cover and cook for 20-22 minutes on MEDIUM, stirring during cooking.

4. Add corn, celery. Mix well.

5. Cook a further 4-5 minutes on MEDIUM.

6. Add sour cream, stand covered for 3 minutes.

CURRIED SAUSAGES

1 kg sausages
2 tablespoons butter
2 onions, chopped
1 small Granny Smith apple,

peeled and finely chopped

1. Pierce sausages with a fork twice. Arrange sausages on microwave rack.

2. Cook for 14-16 minutes on MEDIUM, turning halfway through cooking. Cut
sausages into thirds.

3. In a 2-3-litre casserole dish, place butter, onions, apple, curry powder and
sultanas; mix well. Cover and cook for 4-6 minutes on HIGH.

4. Dissolve stock cube in water.

5. Mix in flour and stock, mix well, cover and cook for 4-5 minutes on HIGH,
stirring once.

6. Add sausages, and stir.

7. Cover and cook for an extra 6-7 minutes on MEDIUM. Serve with boiled rice
or noodles.

3 teaspoons curry powder

1

/4 cup sultanas
1 beef stock cube
11/2 cups water

1

/4 cup plain flour

Serves 4-6

1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.

2. Place steak, left-over flour, onion, tomato purée, beef stock and red wine in a
3-litre casserole dish.

3. Cook, covered, for 24-26 minutes on MEDIUM, stirring twice during cooking.

4. Stir in mushrooms and sour cream. Cook for a further 4-5 minutes on
MEDIUM.

5. Serve with boiled rice.

CORNED MEAT

2 tablespoons brown sugar
2 tablespoons malt vinegar
4 cups hot water

1.5 kg corned meat

1. Place corned meat in a casserole dish just large enough to contain it.

2. Add sugar, vinegar, orange juice and water.

3. Cover with lid and cook for 64-66 minutes on MEDIUM, turning over halfway
through cooking. Allow to stand covered with foil for 10 minutes before
serving.

4. Serve with white sauce.

Serves 6-8

14

VEAL À LA MEDALLION

1 kg veal, cubed

1

/2 cup plain flour

salt and pepper

3

/4 cup water
1 cup finely chopped shallots
2 carrots, thinly sliced

1

/2 teaspoon grated lemon rind
2 rashers bacon, chopped
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives

Serves 4-6

HERBED LOIN OF LAMB

1

/2 cup white wine

1

/4 cup oil
3 cloves garlic, crushed
freshly ground black pepper
2 teaspoons rosemary spikes
1 kg loin of lamb

Serves 8

1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.

2. Cover and cook for 34-36 minutes on MEDIUM, stirring 2-3 times during
cooking.

3. Stir in mushrooms and sour cream.

4. Cover and cook a further 5-7 minutes on MEDIUM.

5. Sprinkle with chives.

VEAL AND PINEAPPLE

Serves 4-6

2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
black pepper
750 g veal, diced
4 rashers bacon, chopped
3 shallots, chopped
440 g can pineapple pieces, drained
1 cup tomato sauce
2 tablespoons chopped parsley

1. Toss veal in combined flour, mixed herbs, chicken stock powder and black
pepper in a freezer bag until evenly coated. Place in a large casserole dish.

2. Stir in bacon, shallots, pineapple pieces and tomato sauce.

3. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during
cooking.

4. Sprinkle with parsley and serve with rice.

1. Mix all ingredients except lamb together to form a marinade.

2. Place loin of lamb in large shallow dish and pour over marinade; leave
overnight.

3. Remove loin of lamb from marinade and roll loin tightly, securing with string.

4. Place on a rack. Cook for 20 minutes on MEDIUM (for medium) or 24 minutes
on MEDIUM (for well done). Turn meat over halfway through cooking.

5. Allow to stand 10 minutes covered with foil before carving.

ITALIAN SPAGHETTI SAUCE

Serves 4-6

500 g topside mince
1 onion, chopped
1 clove garlic, crushed
410 g can whole tomatoes

1

/2 cup tomato paste
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt

1

/2 teaspoon dried oregano leaves

1

/2 teaspoon dried basil leaves

1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes

on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano

and basil.

3. Cook a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4. Serve over hot spaghetti.

15

BEEF MADEIRA

750 g blade or round steak, cubed

1

/4 cup plain flour
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed

1. In a 3-litre casserole dish, combine meat and flour; mix well.

2. Add onions and carrots.

3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well.

Pour over beef.

4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during

cooking.

5. Add beans and capsicum. Cover and cook a further 20-22 minutes on

MEDIUM, stirring twice during cooking.

1

/2 cup beef stock

1

/2 cup madeira or sherry

1

/2 teaspoon paprika
350 g French beans,
washed and sliced
1 green capsicum, sliced

TROPICAL CURRY LAMB

1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
825 g can apricot halves, drained, reserving
2 tablespoons arrowroot

1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3­litre casserole dish.

2. Cover and cook for 28-30 minutes on MEDIUM; stir twice during cooking.

3. Drain lamb and reserve

4. Combine lamb stock, apricot syrup and arrowroot. Cook for 1-2 minutes on
HIGH.

5. Combine lamb, apricots and stock mixture in a 3-litre casserole dish and
cover.

6. Heat through for 4-6 minutes on MEDIUM.

7. Serve with boiled rice.

1

/2 cup of liquid.

1

/2 cup syrup

Serves 4-6

Serves 4-6

MINTED PICNIC LOAF

2 cups stale breadcrumbs

1

/2 cup milk
1 large potato, grated
500 g sausage mince

500 g minced beef

1

/2 cup tomato sauce

2 tablespoons chopped fresh mint

Serves 6-8

TOPPING

1 cup grated fresh parmesan cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint

1. Combine breadcrumbs and milk in medium bowl; stand for 5 minutes.

2. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.

3. Press mixture into an 11 x 25 cm loaf dish lined with paper towels.

4. Cook for 22-24 minutes on MEDIUM HIGH.

5. Drain excess liquid from loaf dish.

TOPPING

1. Combine topping ingredients and press evenly over loaf. Cook for a further

7-8 minutes on MEDIUM HIGH.

2. Allow to stand 10 minutes before turning out. Serve hot or cold.

CHILLI CON CARNE

1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder

1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on

MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste

and kidney beans.

3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4. Serve with boiled rice.

1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained

Serves 4-6

16

APRICOT AND ALMOND CRUSTY LAMB

Serves 4

HONEY ROAST LAMB

Serves 4-6

200 g dried apricots, finely chopped
1 cup fresh breadcrumbs

1

/2 cup ground almonds
2 teaspoons dried rosemary
1 egg, lightly beaten
1 rack of lamb (approx. 8 chops)
1 tablespoon apricot jam

1. Mix together apricots, breadcrumbs, ground almonds, rosemary and egg.

2. Brush lamb with apricot jam.

3. Place apricot crust on top of lamb.

4. Place on a microwave rack. Cook for 20-24 minutes on MEDIUM. Allow to

stand 10 minutes before carving.

1.5 kg leg lamb
3 tablespoons honey
1 tablespoon Dijon mustard

1. Combine honey and Dijon mustard. Brush over lamb.

2. Place fat-side down on a roasting rack.

3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).

4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand 10
minutes covered with foil before carving.

17

POULTRY

CHICKEN WITH BACON

CHICKEN IN A POT

1.5 kg chicken thighs

1

/4 cup plain flour
2 rashers bacon, finely chopped
1 green capsicum, diced
1 onion, finely chopped
425 g can peeled tomatoes

1. Toss chicken thighs in flour.

2. Combine all ingredients, except mushrooms, in a 3 litre casserole dish.

3. Cover and cook for 30-33 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

4. Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

2 tablespoons tomato paste
2 chicken stock cubes
1 tablespoon soy sauce
salt and pepper
200 g mushrooms, sliced

CHICKEN FRICASSEE

1 large cooked chicken
60 g butter
3 tablespoons flour
2 cups chicken stock
1 egg yolk

1. Remove meat from chicken and chop into cubes.

2. Melt butter for 40-50 seconds on HIGH in a jug. Stir in flour; cook a further

40 seconds.

3. Gradually stir in chicken stock. Cook for 6-8 minutes on HIGH, stirring

halfway through cooking.

4. Stir in chopped chicken, egg yolk, cream, nutmeg and artichokes.

5. Pour into a 1

MEDIUM HIGH. Stir well.

6. Lay cheese slices across middle of dish.Cook a further 10-12 minutes on

MEDIUM HIGH.

7. Sprinkle with parsley.

1

/2-litre casserole dish. Cover and cook for 4-6 minutes on

1

/4 cup cream

1

/4 teaspoon nutmeg
400 g can artichoke hearts,
halved
4 slices processed cheese
chopped parsley

Serves 4-6

Serves 4

AND LEEK SEASONING Serves 4

No.15 chicken
60 g butter, melted
1 leek, finely chopped
2 rashers bacon, chopped

1. Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2. Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3. Fill cavity of chicken with stuffing and secure with a toothpick.

4. Brush chicken with extra melted butter.

5. Place chicken on a rack, breast-side down, cook for 14-16 minutes on
MEDIUM HIGH.

6. Turn over, cook a further 14-16 minutes on MEDIUM HIGH.

7. Stand covered with foil for 10 minutes before carving.

CHICKEN AND APRICOT SALAD

No.15 chicken
20 g butter

1

/2 cup mayonnaise

1

/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced

1

/4 teaspoon dried tarragon

1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for

28-32 minutes on MEDIUM HIGH turning over halfway through cooking.
Cool.

2. Remove chicken flesh from the bone.

3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken,

celery and tarragon until coated. Chill for 1-2 hours.

4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.
NOTE: Leftover turkey may be substituted for chicken.

11/2 cups wholemeal breadcrumbs
1 egg yolk
salt and pepper
20 g butter, melted, extra

Serves 6

18

CHICKEN PROVENCALE Serves 4

1

/2 cup white wine
425 g can peeled tomatoes
1 large onion, chopped
1 apple, peeled and chopped

1

/2 cup black olives

1 teaspoon curry powder

1.25 kg chicken pieces
(or 4 marylands)
250 g button mushrooms
chopped parsley

WHOLEMEAL CHICKEN

1 kg chicken thighs
100 g butter, melted

1

/4 cup finely grated parmesan cheese
1 cup wholemeal flour
1 tablespoon chopped parsley

Serves 4

1. In a large jug combine wine, tomatoes, onion, apple, olives and curry
powder. Mix well.

2. Arrange chicken pieces in a casserole dish. Pour over sauce. Cover and
cook for 24-26 minutes on MEDIUM HIGH. Stir once during cooking.

3. When oven stops, stir in mushrooms. Cover and cook for a further 3-4
minutes on MEDIUM HIGH.

4. Sprinkle with parsley.

CHICKEN TERRINE

60 g butter
6 shallots, chopped

1

/2 cup flour
1 cup chicken stock
1 cup milk

1

/4 teaspoon tabasco sauce
pepper

250 g cream cheese, softened
1 cooked chicken, chopped
2 teaspoons green peppercorns,
chopped
3 teaspoons gelatine

1

/2 cup water

6 rashers bacon

Serves 6-8

1. Melt butter for 50-60 seconds on HIGH. Add shallots and flour. Cook for 1

minute on HIGH.

2. Gradually stir in stock and milk. Cook for 4-5 minutes on HIGH, stirring

every 2 minutes.

3. Stir in tabasco sauce and pepper.

4. Beat cream cheese. Gradually stir in the sauce. Add chicken and pepper-

corns.

5. Dissolve gelatine in water. Cook for 40 seconds -1 minute on HIGH; add to

chicken mixture.

6. Line 25 x 11 cm loaf dish with paper towel and place bacon across paper

towel.

7. Cover with paper towel and cook for 3-5 minutes on HIGH.

8. Remove top layer of paper towel.

9. Pour in chicken mixture. Refrigerate overnight.

10.Turn out and slice. Serve with Melba toast.

1. Dip chicken thighs in butter.

2. Coat with combined cheese, flour and parsley.

3. Place on a rack. Cook for 14-16 minutes on MEDIUM HIGH. Turn over
halfway through cooking.

TANDOORI CHICKEN

1

2 fresh red chillies, seeded
1 onion
2 cloves garlic, crushed
2 teaspoons crushed ginger
2 tablespoons lemon juice
2 teaspoons ground cumin

1

/2 teaspoon black pepper

/4 teaspoon cinnamon

1 bay leaf

1

/2 teaspoon turmeric

1

/2 teaspoon nutmeg
2 teaspoons paprika
6 chicken thighs, skin removed
200 g low-fat yoghurt

Serves 4-6

3 teaspoons ground coriander
2 whole cloves

1. Pure´e chillies, onion, garlic, ginger and lemon juice until smooth.

2. Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg
and paprika in a small bowl.

3. Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay
leaf and cloves.

4. Combine chilli mixture, spices and yoghurt together. Spread over chicken.

5. Cover and marinate overnight, stirring occasionally.

6. Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn
over halfway through cooking.

7. Serve with boiled rice.

19

CHICKEN AND MACARONI BAKE

Serves 4-6

LEMON AND HERB CHICKEN LEGS

Serves 4

No. 15 chicken
20 g butter, melted
2 cups macaroni

1

/4 cup plain flour
300 mL sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley

1. Brush chicken with butter melted for 20 seconds on HIGH. Place on a

roasting rack. Cook for 30-32 minutes on MEDIUM HIGH, turning halfway
through cooking. Cool.

2. Place macaroni in a large bowl. Cover with 4 cups hot water. Cook for 20-22

minutes on HIGH or until pasta is tender. Drain.

3. Remove flesh from chicken.

4. Mix together plain flour, sour cream and chicken stock.

5. Combine chicken, macaroni, sauce and cheese. Place in a large short sided

casserole dish and cook for 12-14 minutes on MEDIUM HIGH.

6. Sprinkle with parsley.

7. Serve immediately with a tossed salad.

APRICOT CHICKEN

1000g chicken breast fillets, cubed
2 packets French onion soup
2 tablespoons plain flour
500 mL apricot nectar
400g dried apricot, halved

1. Toss chicken in combined French onion soup and plain flour.

2. Place in a 3 litre casserole dish and cover with a glass lid.

3. Cook chicken for 13-15 minutes on MEDIUM HIGH. Stir.

4. Add apricot nectar and apricots.

5. Cook, covered, for 13-15 minutes on MEDIUM HIGH.

6. Stir and stand, covered 5 minutes before serving.

7. Serve hot with pasta.

Serves 4

2 tablespoons chopped parsley
1 teaspoon basil
2 teaspoons tarragon
2 teaspoons dill
2 teaspoons seeded mustard
1 teaspoon paprika
salt and pepper
1 teaspoon sesame seeds
30 g butter, melted
8 large chicken drumsticks

1. Mix parsley, basil, tarragon, dill, mustard powder, paprika, salt and pepper,
sesame seeds and one-third of butter together in a small bowl.

2. Using a sharp knife, lift skin back from the chicken drumsticks.

3. Spread a teaspoon of herb mixture between skin and chicken.

4. Combine sour cream, lemon rind, lemon juice, tabasco sauce with any
remaining herb mixture. Mix well.

5. Place drumsticks in a large casserole dish. Pour the lemon baste over the
drumsticks.

6. Cook for 18-22 minutes on MEDIUM HIGH, turning over halfway through
cooking.

7. Allow to stand covered with foil for 10 minutes before serving.

HONEY CHICKEN LEGS

250 mL soy sauce
4 tablespoons honey
1 tablespoon lemon juice
1 clove garlic, crushed

1

/2 teaspoon freshly grated ginger
2 tablespoons oil
8 large chicken legs
sesame seeds

1. Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small

bowl. Pour over chicken and marinate for 2-3 hours.

2. Sprinkle with sesame seeds.

3. Arrange chicken legs on a roasting rack. Cook for 11-13 minutes on MEDI-

UM HIGH, turning over halfway through cooking.

1 cup sour cream
2 teaspoons finely grated lemon rind
1 table spoon lemon juice

1

/4 teaspoon tabasco sauce

Serves 4

20

CHICKEN CACCIATORE

Serves 6

CHICKEN FILLET BURGERS

Serves 4

6 chicken thighs

1

/4 cup flour
1 tablespoon Season All salt
1 onion, sliced
30 g butter
1 clove garlic, crushed
2 tablespoons tomato paste
440 g can peeled tomatoes
2 chicken stock cubes

1

/2 cup white wine
1 green capsicum, thinly sliced
6 black olives, sliced

1. Place chicken, flour and Season All salt into a freezer bag. Toss until

chicken is coated.

2. Combine chicken thighs, any flour remaining in bag, onion, butter, garlic,

tomato paste, juice from tomatoes, stock cubes and white wine in a 3 litre
casserole dish.

3. Cover and cook for 22-26 minutes on MEDIUM HIGH. Stir 2-3 times during

cooking.

4. Add capsicum and chopped tomatoes. Cover and cook a further 10-12

minutes on MEDIUM HIGH.

5. Garnish with black olives.

CRUNCHY CAMEMBERT CHICKEN

125 g camembert cheese, finely chopped
2 rashers bacon, finely chopped

1

/2 cup toasted, slivered almonds
2 tablespoons seeded mustard
No.15 chicken
2 tablespoons honey

Serves 6

4 chicken breast fillets (approx. 500 g)
2 tablespoons flour
1 teaspoon paprika
2 slices ham, sliced in half
2 slices pineapple, sliced in half
4 slices processed cheese

1. Place chicken, flour and paprika into a freezer bag. Toss until chicken is
coated.

2. Place chicken fillets onto a roasting rack.

3. Cook for 8-10 minutes on MEDIUM HIGH, turning over halfway through
cooking.

4. Place ham and pineapple slices on top of each chicken piece.

5. Top with cheese.

6. Cook for 2-4 minutes on MEDIUM.

7. Serve on a hamburger bun with lettuce and tomato.

ROAST CHICKEN

No.15 chicken
30 g butter, melted
Season All salt

1. Wash and dry chicken well.

2. Tie legs of chicken together with string.

3. Place breast-side down on a roasting rack.

4. Baste with butter and sprinkle with Season All salt.

5. Cook for 14-16 minutes on MEDIUM HIGH.

6. Turn chicken over. Baste with butter and sprinkle with Season All salt.

7. Cook a further 14-16 minutes on MEDIUM HIGH.

8. Allow to stand covered with foil for 10 minutes before serving.

Serves 4

1. Mix camembert, bacon, almonds and 1 tablespoon mustard together.

2. Press camembert mixture between skin and flesh of chicken. Tie chicken
legs together.

3. Mix remaining mustard and honey. Brush over chicken.

4. Place breast side down on a roasting rack, cook for 30-32 minutes on
MEDIUM HIGH. Turn over halfway through cooking.

5. Allow to stand covered with foil for 10 minutes before serving.

21

SEAFOOD

PAELLA

1

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

1

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

1. Combine rice and chicken stock together in a large casserole dish. Cook
for 45-50 minutes on HIGH, until tender.

2. Combine oil, garlic and onion together in a small bowl. Cook for 2-3
minutes on HIGH.

3. Stir in tomatoes and tomato paste. Cover and cook for 3-5 minutes on
HIGH, stirring halfway through cooking.

4. Stir in peas, capsicums, turmeric and paprika. Cook for 5-6 minutes on
HIGH, stir in cooked rice.

5. In a large bowl, heat white wine for 4-5 minutes on HIGH. Add fish fillets.
Cover and cook for 4-6 minutes on MEDIUM. Remove fish.

6. Stir in prawns and calamari. Cover and cook a further 8-10 minutes on
MEDIUM until prawns turn pink. Remove from wine.

7. Place mussels in remaining white wine. Cook for 3-5 minutes on MEDIUM
HIGH, until mussels open.

8. Gently fold seafood into rice mixture.

9. Cover and reheat Paella for 14-16 minutes on MEDIUM.

10. Serve with French bread.

/2 teaspoon turmeric
paprika
2 cups white wine
1 kg fish fillets, cubed
24 green prawns, peeled with

tails intact and deveined

2 calamari tubes, sliced into

rings

6 mussels

Serves 8

CHEESY SALMON ROLLS

ROLLS

12 lasagne noodles (200 g packet)
250 g ricotta cheese
90 g cheddar cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
210 g can red salmon, drained
2 teaspoons lemon juice

1. Soak noodles (4 at a time) in a large bowl of boiling water, till noodles are
pliable to roll.

2. Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon
and lemon juice; mix well.

3. Place a spoonful of salmon mixture into each lasagne sheet. Roll up tightly.
Place in a single layer in a shallow heat-proof dish, seam-side down.

SAUCE

1 tablespoon cornflour
415 g can tomato purée
2 tablespoons parsley, chopped

Serves 4-6

SAUCE

1. Combine cornflour with 2 tablespoons of tomato purée to form a smooth
paste. Stir in remaining purée and parsley.

2. Pour tomato purée over salmon rolls and cook for 12-14 minutes on ME­DIUM HIGH or until noodles are tender.

GARLIC PRAWNS

24 green king prawns
2 tablespoons butter
3 cloves garlic, crushed

1

/3 cup olive oil

1 tablespoon chopped parsley

Serves 4

1. Peel and devein prawns, leaving tails intact.

2. Combine butter and garlic. Cook for 1 minute on HIGH.

3. Stir in oil and prawns.

4. Cook for 4-6 minutes on MEDIUM, tossing every 2 minutes. Spinkle with
parsley.

5. Serve in individual dishes with garlic bread.

22

STEAMED SCALLOPS IN BLACK BEAN
SAUCE

1 tablespoon oil
2 spring onions, finely sliced
1 chilli, seeded and finely chopped
1 tablespoon cornflour

1. In a large bowl combine oil, onions and chilli; cook for 2 minutes on HIGH.

2. Stir in cornflour, sugar, soy sauce and black bean sauce.

3. Add scallops; stir well.

4. Cook for 10-12 minutes on MEDIUM, stirring twice during cooking.

2 teaspoons sugar
1 tablespoon soy sauce
2 tablespoons black bean sauce
500 g scallops

CRISPY MARINATED CRAB STICKS

12 crab sticks
2 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons grated ginger

1. Cut crab sticks in half.

2. Place lemon juice, garlic, ginger, sugar, oil and soy sauce in a bowl. Mix
well.

3. Place crab sticks in marinade and allow to stand 2 hours. Drain.

4. Cut bacon into 3 pieces. Wrap each piece around each crab stick; secure
with a toothpick.

5. Place on a roasting rack.

6. Cook for 10-12 minutes on MEDIUM HIGH.

1 teaspoon sugar

1

/4 cup oil
1 tablespoon soy sauce
8 rashers bacon, rind removed

Serves 4

Makes 24

TAGLIATELLE AND CRAB SALAD

500 g tagliatelle pasta
12 crab sticks, sliced

1

/2 cup toasted pine nuts

6 shallots, chopped

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 14-16
minutes on HIGH, until tender. Stir at halfway of cook time. Drain well.

2. Toss sliced crab sticks, pine nuts and shallots through pasta.

3. Mix French dressing and cream. Season with salt and pepper. Pour over
pasta. Toss well.

4. Add 100g black whole olives.

1

/2 cup French dressing
300 mL cream
salt and pepper
100g black olives

PRAWN CREOLE

1 tablespoon butter
1 medium onion, chopped
1 capsicum, chopped
1 stick celery, sliced
2 tablespoons flour
425 g can whole tomatoes

1

/2 cup tomato paste

1. In a large bowl, combine butter, onion, capsicum and celery. Cook for
4-5 minutes on HIGH.

2. Stir in flour, tomatoes, tomato paste, chicken stock, parsley, sugar, salt and
chilli powder; mix well.

3. Cook, uncovered, for 5 minutes on HIGH, stirring once.

4. Add prawns and cook for 13-15 minutes on MEDIUM, stirring twice. Serve
with rice.

1 cup chicken stock
1 tablespoon parsley
2 teaspoons sugar

1

/2 teaspoon salt

1

/2 teaspoon chilli powder

500 g green prawns, peeled and deveined

Serves 6-8

Serves 4

23

SEAFOOD LASAGNE Serves 6-8

CRAB MORNAY

Serves 6

125 g butter
11/2 cups plain flour
1 teaspoon dry mustard
4 cups milk

1. In a large bowl, melt butter for 1-2 minutes on HIGH.

2. Stir in flour and dry mustard. Cook for 1

500 g seafood marinara
1 packet precooked lasagne
noodles

1

1

/2 cups grated tasty cheese

1

/2 minutes on HIGH.

3. Gradually stir in milk. Cook for 4-6 minutes on HIGH or until sauce is thick.
Stir every 2 minutes.

4. Stir in marinara. Cook for 4-6 minutes on MEDIUM.

5. Dip noodles, individually into a large bowl of boiling water.

6. Layer noodles over base of a 2-litre rectanglar casserole dish.

7. Cover noodles with

1

/3 marinara sauce and 1/2 cup cheese.

Repeat process, ending with marinara sauce and cheese.

8. Cook for 17-19 minutes on MEDIUM.

9. Allow to stand for 10 minutes before serving.

SESAME PRAWNS

24 green king prawns (approx. 1 kg)

1

/4 cup port

1

/4 cup oil

1

/4 cup chopped parsley

Serves 4

3 shallots, finely chopped
lemon pepper to taste

1

/2 cup toasted sesame seeds

6 bamboo skewers

1. Peel prawns, leaving tails intact, and devein. Place in a shallow dish.

2. Combine port, oil, parsley, shallots and lemon pepper. Pour over prawns.
Marinate for 1-2 hours.

3. Thread 3-4 prawns onto each bamboo skewer. Coat in sesame seeds.

4. Place skewers on a roasting rack. Cook for 8-10 minutes on MEDIUM. Turn
over halfway.

5. Serve with satay sauce and rice.

60 g butter

1

/3 cup plain flour

1

/2 teaspoon dry mustard
2 cups milk
1 onion, finely chopped

2 x 170 g cans crab meat, drained
2 hard-boiled eggs, sliced
salt and pepper

1

/2 cup finely grated cheese

2 tablespoons cornflake crumbs

1. In a large bowl, melt butter for 1 minute on HIGH. Stir in flour and mustard.

Cook for a further 1 minute on HIGH.

2. Gradually stir in milk. Cook for 3-5 minutes on HIGH, stirring every 2

minutes.

3. Stir in onion, crab meat, eggs, salt and pepper and

1

/4 cup cheese.

4. Place into a 1-litre serving dish. Sprinkle with cornflake crumbs and remain-

ing cheese.

5. Cook for 8-10 minutes on MEDIUM.

6. Serve with fresh garden salad.

GARLIC MUSSELS

250 g mussels
250 g New Zealand mussels
1 cup wine
2 cups water
1 clove garlic, crushed

GARLIC BUTTER

2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
pepper

Serves 4 as entree

1. Wash mussels under running water; remove all traces of mud, seaweed and

barnacles with brush or knife; remove beards. Discard cracked, broken or
open mussel shells.

2. In a large bowl, cover mussels with wine, water and garlic. Cook for

14-16 minutes on MEDIUM or until open, removing from liquid as they open.
Discard unopened mussels.

GARLIC BUTTER

1. Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour 1/2

garlic sauce over mussels; toss well.

2. Arrange mussels in serving bowl and pour remaining sauce over mussels.

24

SQUID IN TOMATO AND WINE SAUCE

Serves 6

BOMBAY AVOCADO SCALLOPS

Serves 4

500 g squid tube

1

/2 teaspoon meat tenderiser
(optional)
1 tablespoon cornflour
1 tablespoon olive oil

1 clove garlic, crushed
410 g can tomato purée

1

/4 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh basil

1 spring onion, chopped

1. Cut squid tube into rings. Sprinkle with combined meat tenderiser and
cornflour. Refrigerate for 30 minutes.

2. Combine oil, onion and garlic. Cook for 1 minute on HIGH.

3. Stir in tomatoes, white wine and tomato paste. Cook for 5-6 minutes on
HIGH.

4. Stir in squid. Cook for 8-10 minutes on MEDIUM, tossing every minute until
squid is firm.

5. Sprinkle with fresh basil.

6. Serve with French bread and tossed salad.

BOUILLABAISSE

6 mussels
750 g scallops
500 g green prawns,

peeled and deveined

500 g firm fish fillets,

cut into bite-size pieces
5 crab sticks, sliced
6 oysters
1 tablespoon olive oil

1 clove garlic, crushed
11/2 cups fish stock
425 g can tomatoes, puréed

1

/2 cup white wine

2 tablespoons tomato paste

1

/4 teaspoon turmeric
grated rind of 1 lemon
salt and pepper
basil

Serves 8

1 onion, finely chopped

4 avocados, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped

1

/2 teaspoon cumin

1

/2 teaspoon coriander

1

/2 teaspoon turmeric

1 tablespoon flour

1

/2 cup cream

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a
teaspoon or by making horizontal and vertical cuts in flesh, easing out with a
round-bladed knife. Mix halved scallops with the avocado flesh.

2. In a large bowl, combine butter, onion, apple, cumin, coriander and turmeric.
Cover and cook for 5-6 minutes on HIGH.

3. Add flour and cook, uncovered, a further 1 minute on HIGH.

4. Stir in cream, blend well.

5. Add the scallop and avocado mixture.

6. Cook for 14-16 minutes on MEDIUM. Stir during cooking and after cooking.

7. Scoop mixture evenly back into the avocado shells. Serve hot.

1. Wash and clean seafood.

2. Cook oil, onion and garlic in a large casserole dish for 1-2 minutes on HIGH.

3. Stir in fish stock, tomatoes, white wine and tomato paste. Cover and cook for
8 minutes on HIGH, stirring halfway through cooking.

4. Place mussels into hot stock, cover and simmer for 4-6 minutes on MEDIUM
HIGH or until mussels open. Discard any which stay closed.

5. Stir in scallops, prawns, turmeric, lemon rind, salt and pepper. Cover and
cook for 5-6 minutes on MEDIUM HIGH.

6. Stir in fish fillets, crab sticks and oysters. Cover and cook for 10-12 minutes
on MEDIUM HIGH or until fish flakes.

7. Garnish with fresh basil.

25

VEGETABLES

CAULIFLOWER AU GRATIN

500 g cauliflower florets
30 g butter
2 tablespoons flour
1 cup milk
1 teaspoon mustard

1

/2 cup grated cheese

paprika

1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH,
until tender. Drain.

2. Melt butter in a Pyrex jug for 30-40 seconds on HIGH.

3. Stir in flour. Cook for 1 minute on HIGH.

4. Gradually stir in milk and mustard. Cook for 2-2
every minute.

5. Stir in cheese until melted.

6. Pour over cauliflower. Sprinkle with paprika.

7. Cook for 2-4 minutes on MEDIUM HIGH.

1

/2 minutes on HIGH, stirring

EASY HOME-MADE RICE RISOTTO

1 onion, diced
60 g butter
4 rashers bacon, diced
(or 1 cup cooked chicken or ham)
3 chicken or beef stock cubes
2 cups boiling water
1 cup long-grain rice, washed well
1 cup assorted finely chopped vegetables,

e.g. carrots, zucchinis, mushrooms

1. Place onion, butter and bacon in large casserole dish. Cook for 3-4 minutes
on HIGH. Stir well.

2. Dissolve stock cubes in boiling water; add to onion and bacon. Add all other
ingredients. Cover with a lid and cook for 23-25 minutes on HIGH. Do not stir
while cooking.

3. At the end of this time, all the liquid will have been absorbed.

4. Leave to stand for 5 minutes and stir with a fork before serving.

Serves 4-6

Serves 6-8

SCALLOPED POTATOES

3 large potatoes (approx. 500 g), peeled and sliced thinly

1

/4 cup water
1 large onion, sliced
200 g carton light sour cream
1 egg
90 g cheddar cheese, finely grated
paprika

1. Place potatoes in a round or oval shallow dish, add water, cover, and cook

for 6-8 minutes on HIGH.

2. Drain off water.

3. Arrange sliced onion over potatoes.

4. Combine sour cream and egg. Mix well and pour over potatoes. Sprinkle

with cheese and a little paprika if desired.

5. Cook uncovered, 6 minutes on MEDIUM HIGH.

HONEY CARROTS

500 g carrots, sliced lengthwise
60 g butter
1 tablespoon honey

1. Combine all ingredients in a casserole dish.

2. Cover and cook for 5-6 minutes on HIGH.

3. Stand covered for 3 minutes before serving.

VEGETABLE PLATTER

200 g carrots, sliced
200 g broccoli, cut into florets
100 g zucchinis, sliced

1. Arrange vegetables in a shallow dish with the harder vegetables positioned

around the outside and the softer vegetables in the centre.

2. Cover with a lid or plastic wrap.

3. Cook for 4-6 minutes on HIGH.

4. Stand covered for 3 minutes, before serving.

Serves 4-6

Serves 4

Serves 4

26

POTATO, AVOCADO AND ONION SALAD

Serves 6

1 kg small new potatoes
1 large onion, sliced into rings
1 tablespoon caster sugar
1 tablespoon butter

1

/2 cup mayonnaise
150 mL sour cream
black pepper
1 large avocado, cubed
chives

1. Cut unpeeled potatoes in half. Place in a large dish and cover with water.

Cook, covered with a lid, for 14-16 minutes on HIGH (potatoes should be
tender but holding their shape). Drain.

2. Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 4-6

minutes on HIGH, stirring twice.

3. Combine mayonnaise, sour cream and black pepper. Pour over potatoes.

4. Toss in onions and avocado; sprinkle with chives.

MINESTRONE

1

/2 cup oil
60 g butter
2 onions, peeled and chopped
3 carrots, finely chopped
1 potato, peeled and chopped
3 sticks celery, chopped

2 zucchinis, chopped

1

/4 cabbage, shredded
3 cups beef stock
2 x 400 g cans peeled tomatoes, chopped
salt and pepper
parmesan cheese

Serves 6

1. Combine oil, butter and onion in a large casserole dish. Cook for 2-3 minutes
on HIGH.

2. Add carrots and potato. Cover and cook for 5 minutes on HIGH.

3. Add celery, zucchini and cabbage. Cover and cook for 3 minutes on HIGH.
Add stock, undrained tomatoes, salt and pepper. Cook, covered, for 15-20
minutes on HIGH, stirring occasionally.

4. Serve hot, topped with parmesan cheese.

NOTE: Salt should be optional due to beef stock.

CHOKOS WITH
SOUR CREAM AND BACON

2 rashers bacon, chopped
3 medium chokos (500 g), peeled, cored and thinly sliced
150 mL sour cream

1

/4 teaspoon dried basil leaves

1

/4 teaspoon dried oregano leaves

1

/2 cup grated tasty cheese

6 shallots, chopped

1. Cook bacon in a large bowl for 2-3 minutes on HIGH. Drain on absorbent
paper.

2. Add chokos to bacon fat in bowl; cover and cook for 8-10 minutes on HIGH
or until tender.

3. Combine sour cream, basil, oregano, cheese and shallots with chokos.

4. Sprinkle with bacon.

5. Cook for 1-2 minutes on HIGH.

Serves 4-6

STUFFED BAKED POTATOES

4 large potatoes

1

/4 cup milk

1

/4 cup cream

1

/2 cup grated cheddar cheese
30 g butter
2 teaspoons dried parsley flakes

1

/4 teaspoon dry mustard
paprika

1. Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on

HIGH. Stand in foil for 5 minutes.

2. Cut a thin slice from top of each potato; scoop out cooked potato with a

spoon, leaving a thin shell.

3. Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix

well until no lumps remain.

4. Spoon mixture into each potato shell. Place on a plate.

5. Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH,

until cheese is melted.

27

Serves 4

HOT CURRIED SLAW

1

/2 large cabbage, finely shredded

1 large carrot, grated

1

/2 cup chicken stock
1 onion, peeled and halved
4 whole cloves
2 cloves garlic
2 bay leaves

1. In a large casserole dish, place cabbage, carrot, stock, onion halves with

cloves pressed in, garlic, bay leaves, salt and pepper. Cover and cook for
10-12 minutes on HIGH, stirring halfway through cooking.

2. Remove onion and bay leaves.

3. Melt butter for 45 seconds on HIGH in a jug. Stir in flour and curry powder.

Cook for 45 seconds on HIGH.

4. Gradually stir in cream. Pour over slaw, then toss. Sprinkle with bread-

crumbs and dot with extra butter.

5. Cook, covered for 5-6 minutes on HIGH.

6. Serve hot.

salt and pepper
60 g butter
2 tablespoons plain flour
1 tablespoon curry powder

3

/4 cup cream

1

/4 cup dry breadcrumbs

2 teaspoons butter, extra

Serves 6-8

HONEY GINGERED VEGETABLES

1

/2 cup salad dressing
2 teaspoons grated ginger
2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lemon juice
500 g butternut pumpkin, peeled and thinly sliced
1 cup frozen beans
2 zucchinis, sliced

1

/2 cup pecans

1. In a large bowl,heat dressing, ginger, honey, soy sauce and lemon juice for

3-4 minutes on HIGH.

2. Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3. Stir in beans and zucchinis, cook covered a further 3-4 minutes on HIGH.

4. Spoon onto a serving plate. Sprinkle with pecans.

Serves 6

SQUASH WITH YOGHURT

500 g squash
200 g carton natural yoghurt
2 teaspoons seeded mustard
ground black pepper

1. Wash and trim squash. Slice thinly, place in a pyrex pie plate.

2. Cover and cook for 4-6 minutes on HIGH, or until just tender. Drain juice
prior to adding yoghurt.

3. Combine yoghurt, mustard and pepper and gently fold through the squash.

4. Serve hot.

Serves 4-6

SUNSHINE BRUSSELS SPROUTS

500 g Brussels sprouts
30 g butter
1 small onion, finely chopped

1

/2 cup milk
4 egg yolks, lightly beaten (ensure all yolks have broken)
2 tablespoons lemon juice
salt and pepper

1. Place Brussels sprouts into a pie plate.

2. Cover and cook for 3-5 minutes on HIGH.

3. Combine butter and onion in a jug. Cook for 2-3 minutes on HIGH.

4. Blend in remaining ingredients. Cook for 5-6 minutes on MEDIUM until thick,

stirring every minute.

5. Pour over Brussels sprouts. Heat for 2-3 minutes on MEDIUM.

28

Serves 4

POTATOES PIZZAIOLA

Serves 4-6

CAULIFLOWER POLONAISE

Serves 4-6

4 large potatoes
1 tablespoon butter
1 clove garlic, crushed
425 g can tomatoes, roughly chopped
2 teaspoons fresh (or
ground black pepper

1. Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl
with 2 tablespoons of water, cover and cook for 8 minutes on HIGH, stirring
halfway through cooking. Drain.

2. In a small bowl, combine butter and garlic and cook for 30 seconds on
HIGH.

3. Combine oregano and pepper to garlic mixture.

4. Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well
coated.

5. Cook, uncovered, for 10 minutes on HIGH, stirring halfway through cooking.

1

/2 teaspoon dried) oregano

500 g cauliflower
1 cup peanut butter
2 tablespoons honey
200 mL carton natural yoghurt
1 tablespoon parsley
2 hard-boiled eggs, finely chopped (optional)

1

/2 cup wholemeal breadcrumbs

1. Trim cauliflower and break into florets.

2. Place cauliflower in a 20 cm pie plate. Cover and cook for 4-6 minutes on
HIGH.

3. Heat peanut butter and honey in a large jug for 40 seconds on HIGH.

4. Add yoghurt to the mixture, stir well.

5. Pour over cooked cauliflower. Combine parsley, eggs and breadcrumbs and
sprinkle over peanut butter sauce.

6. Cook for 3-4 minutes on HIGH or until hot.

7. Serve hot.

PUMPKIN SALAD

1 kg pumpkin, peeled and cubed
2 tablespoons water

3

/4 cup walnuts

6 shallots, chopped

1

/4 cup finely chopped parsley

1

/2 teaspoon nutmeg
ground black pepper
1 cup mayonnaise

Serves 6-8

1. Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for

10-12 minutes on HIGH or until pumpkin is just cooked, but still firm.

2. Refresh by running cold water over pumpkin. Drain and chill.

3. Mix walnuts, shallots, parsley, nutmeg and pepper with mayonnaise.

4. Fold mayonnaise mixture gently into the pumpkin. Serve chilled.

29

DESSERTS

CALIFORNIAN APPLE CRUNCH

800 g can pie apple

1

/2 cups White Wings buttercake mix

1
150 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
3 tablespoons crushed nuts
1 teaspoon cinnamon

1. Place pie apple in a shallow casserole dish.

2. Sprinkle evenly with dry cake mix.

3. Layer sliced butter over cake mix, covering completely.

4. Combine last 4 ingredients and sprinkle over sliced butter.

5. Cook for 9-11 minutes on HIGH.

6. Serve warm with whipped cream.

AUSTRALIAN FRUIT CAKE

1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence

1. Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes
on HIGH, stirring once. Allow to cool slightly.

2. Stir in eggs and parisienne essence, followed by dry ingredients.

3. Pour into a greased 20 cm cake container.

4. Cook for 10-12 minutes on MEDIUM.

5. Using a 3 cm foil strip, place around the outside of cake plastic container.
(This will prevent the outside from overcooking before the centre is cooked.)

6. Cook a further 10-12 minutes on MEDIUM.

7. Stand 5-10 minutes before turning out.

8. Pour over extra brandy. Decorate with extra glacé fruits if desired.

1 cup plain flour, sifted
1 teaspoon baking powder
salt

1

/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra

Serves 6-8

Serves 4-6

BAKED APPLES

3

/4 cup walnuts

1

/4 cup brown sugar

2 teaspoons mixed spice

1. Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.

2. Peel and core apples, brush with lemon juice.

3. Brush apples with butter. Toss in walnut mixture until evenly coated.

4. Place in base of a 20 cm pie plate. Fill centre of apples with any remaining
walnut mixture.

5. Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.

6. Serve with whipped cream.

4 large apples
2 tablespoons lemon juice
30 g butter, melted

Serves 4

CHOCOLATE CAKE

2 cups sugar

3

/4 cup cocoa
1 teaspoon baking powder
11/2 cups milk

1

/2 cup oil

ICING

125 g butter
1 cup icing sugar
1 dessert spoon rum

1. Combine all ingredients together in a large bowl.

2. Beat together for 3 minutes on HIGH.

3. Pour into a greased microwave safe gugelhopf container.

4. Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before

turning out.

5. Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

13/4 cups plain flour
2 eggs
2 teaspoons vanilla

125 g philadelphia cheese
2 dessert spoons cocoa

30

CHARTS

DEFROSTING FROZEN FOODS

Procedure:

1. Remove wrapping from meat.

2. Place frozen meat on a defrost rack. Shield.

3. Defrost using MEDIUM LOW/DEFROST power level (30%).

4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince.
Turn over and shield. Continue defrosting.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

CUT

BEEF (Roast)
Steaks
Minced Beef

PORK (Roast)
Chops
Ribs
Minced Pork

LAMB (Roast)
Shoulder
Chops

POULTRY
Turkey (Whole)
Chicken (Whole)
Pieces
Duck

MICROWAVE TIME

10-12 minutes/500 g
6-8 minutes/500 g
8-10 minutes/500 g

8-10 minutes/500 g
5-7 minutes/500 g
7-9 minutes/500 g
9-11 minutes/500 g

8-10 minutes/500 g
7-9 minutes/500 g
61/2-71/2 minutes/500 g

8-10 minutes/500 g
8-9 minutes/500 g
8-12 minutes/500 g
8-10 minutes/500 g

STANDING TIME

10-15 minutes

5-10 minutes
5-10 minutes

10-15 minutes

5-10 minutes
5-10 minutes
5-10 minutes

10-15 minutes
10-15 minutes

5-10 minutes

20-30 minutes
10-15 minutes
10-15 minutes
10-15 minutes

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

SEAFOOD MICROWAVE TIME STANDING TIME PROCEDURES

Whole Fish

Scallops

Prawns

BREAD

2 slices
4 slices
6 slices
Bread Rolls

PIES

Individual
Whole

4-6 minutes/500 g

6-8 minutes/500 g

4-6 minutes/500 g

MICROWAVE TIME

20-25 seconds
40-45 seconds
50-60 seconds
30-35 seconds per roll

MICROWAVE TIME

3-4 minutes
7-8 minutes

5 minutes

2-3 minutes

2-3 minutes

Place between paper towel
directly on turntable.

Remove from packaging.
Place between paper towel
on a rack. Turn over halfway.
Allow to stand
3-5 minutes before reheating.

Shield head and tail
with foil.
Separate and
rearrange halfway
through defrosting.

Separate as soon as
possible.

Separate as soon as
possible.

PROCEDURES

PROCEDURES

31

MICROWAVE OVEN ROASTING CHART

FOOD

BEEF
Rare
Medium
Well done

VEAL
Well done

PORK
Well done

LAMB
Medium
Well done

CHICKEN
Whole

CHICKEN
Pieces

TURKEY
Whole

COOKING TIME AND POWER LEVEL

24-27 minutes/kg at MEDIUM
28-31 minutes/kg at MEDIUM
34-37 minutes/kg at MEDIUM

33-35 minutes/kg at MEDIUM

29-31 minutes/kg at MEDIUM

17-21 minutes/kg at MEDIUM HIGH
22-25 minutes/kg at MEDIUM HIGH

16-21 minutes/kg at MEDIUM HIGH

12-13 minutes/500 g at MEDIUM

15-17 minutes/500 g at MEDIUM

INSTRUCTIONS

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.

STANDING TIME

10-15 minutes

5-10 minutes

10-15 minutes

10-15 minutes

10-15 minutes

10-15 minutes

10-15 minutes

DUCK

12-14 minutes/500 g at MEDIUM

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.

32

10-15 minutes

FRESH VEGETABLE CHART

VEGETABLE

Asparagus

Beans

Broccoli

Brussels
sprouts

Cabbage

Carrots

Cauliflower

Chokos

Corn (on cob)

Eggplant

Mushrooms

500 g

500 g

500 g

500 g

500 g

500 g

500 g

500 g (2)

500 g (2)

1 kg (4)

500 g

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

41/2-5 minutes

41/2-5 minutes

31/2-4 minutes

31/2-4 minutes

41/2-5 minutes

41/2-5 minutes

51/2-61/2 minutes

61/2-71/2 minutes

14-15 minutes

31/2-4 minutes

31/2-4 minutes

COOKING PROCEDURE COOKING PROCEDURE

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.

VEGETABLE

Peas - Green

- Snow

Potatoes

(jacket)

(baked)

Pumpkin

Spinach

Squash

Sweet Potato

Tomatoes

Zucchini

Vegetables
(canned)

AMOUNTAMOUNT

500 g

500 g

2 medium

4 small

2 medium

4 small

500 g

500 g

500 g

500 g

1 kg

500 g

500 g

500 g

MICROWAVE TIME

AT HIGH (100%)

3-4 minutes

21/2-3 minutes

31/2-41/2minutes

41/2-5 minutes

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

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.

33

FROZEN VEGETABLE CHART

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

2. Stir halfway through cooking.

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

Asparagus
Beans (green, cut)
Broccoli

Brussels sprouts
Carrots (whole)

(sliced)
Cauliflower

Corn (on cob)

(kernel)

Peas (green)
Spinach
Mixed Vegetables

WEIGHTVEGETABLE

4 pieces

(500 g)

500 g
500 g
500 g

500 g
500 g

500 g
500 g

500 g

500 g
250 g
500 g

MICROWAVE TIME

AT HIGH (100%)

6-7 minutes
61/2-7 minutes
61/2-7 minutes

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

61/2-7 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

SPECIAL PROCEDURES

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

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

Break apart as soon as
possible.

RICE AND PASTA COOKING CHART

FOOD

1 cup white rice
1 cup brown rice
1 cup macaroni
250 g spaghetti
250 g fettuccine

1

/3 cup quick-cooking

oats
1 cup quick-cooking

oats

Procedure:
Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice

during cooking. Allow to stand 2 minutes.

OTHER INGREDIENTS

2 cups hot tap water
2 cups hot tap water
4 cups boiling water
4 cups boiling water
4 cups boiling water

3

/4 cup cold tap water

or milk
21/4 cups cold tap

water or milk

COOKING TIME

10-12 minutes on HIGH
18-20 minutes on HIGH
10-12 minutes on HIGH

12-14 minutes on HIGH
10-12 minutes on HIGH

3-4 minutes on HIGH

43/4-51/2minutes on HIGH

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

Place butter, eggs and milk in a small
bowl. Beat with a fork until well
combined. Cook, uncovered, stirring
halfway through cooking.

Cook

Egg(s)

1
2
3
4

Butter

1 tsp.

2 tsp.
1 tbsp.
1 tbsp.

Milk

1 tbsp.
1 tbsp.
2 tbsp.

1

/4 cup

MEDIUM

HIGH (70%)

1-11/2 min.

1

1

/2-2 min.

1

2

/2-3 min.

1

3-3

/2 min.

34

REHEATING CONVENIENCE
DEFROSTING CONVENIENCE

– FOOD CHART

FOOD

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

WEIGHT STANDING TIME

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

1 serve

2 serves

1
2

600 g

1
2

11/2 minutes on HIGH
3 minutes on HIGH
4-51/2 minutes on MEDIUM
8-10 minutes on MEDIUM
2-21/2 minutes on HIGH
3-31/2 minutes on HIGH
21/2-4 minutes on MEDIUM
91/2 minutes on MEDIUM

31/2-5 minutes on HIGH, followed by 4-5 minutes on
MEDIUM
41/2-6 minutes on HIGH, followed by 81/2-10 minutes
on MEDIUM
1-11/2 minutes on MEDIUM HIGH
2-21/2 minutes on MEDIUM HIGH
51/2-6 minutes on MEDIUM

4-51/2 minutes on MEDIUM
8-10 minutes on MEDIUM
35-45 seconds on MEDIUM LOW
60-70 seconds on MEDIUM LOW
4-5 minutes on MEDIUM HIGH followed by 5 minutes
on MEDIUM LOW
11/2-2 minutes on MEDIUM LOW
21/2-3 minutes on MEDIUM LOW

COOKING TIME AND POWER LEVEL

SPECIAL INSTRUCTIONS

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.

—

1-3 minutes

—

1-3 minutes

2-3 minutes

—

2 minutes

1-3 minutes

—

2-3 minutes

1-2 minutes

Pecan Pie whole (frozen)

Jam Donuts (frozen)

Danish Pastry whole
(frozen)

NOTE: Room Temperature +20°C

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

1 kg

2
4

400 g

3-31/2 minutes on MEDIUM HIGH

11/2-2 minutes on MEDIUM LOW
3-31/2 minutes on MEDIUM LOW
2-3 minutes on MEDIUM HIGH followed by 2-21/2
minutes on MEDIUM LOW

35

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.

2-3 minutes

—

2-3 minutes

GLOSSARY OF TERMS

SPOON MEASURES

1 tablespoon = 20 mL
1 teaspoon = 5 mL

1

/2 teaspoon = 2.5 mL

1

/4 teaspoon = 1.25 mL

LIQUID MEASURES

Cups

1 cup = 250 mL = 8 fl. oz.

1

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

1

/3 cup = 80 mL =

1

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

Metric

Imperial

2.5 fl. oz.

DRY INGREDIENTS

Metric Imperial

15 g =

1

/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.

(1 kg)

CUP MEASURES

Metric Imperial

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.

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.

36

GENERAL INFORMATION

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. 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 at HIGH,
while lasagne, which contains sensitive cheese and
cannot be stirred, should be reheated at MEDIUM HIGH
or MEDIUM.

CASSEROLES
Cover dish tightly. Stir several times during reheating,

especially if casserole has been refrigerated. If casserole
cannot be stirred, reheat at 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 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 3-31/2
minutes on HIGH, or until golden brown. Stir almonds
every minute during cooking.

SESAME SEEDS
Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3

minutes on 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 41/2-5 minutes on HIGH. Stand covered for
5 minutes before using.

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
HIGH. Then simmer for 30 minutes on 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
HIGH.

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

10 minutes on LOW.

37

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:
HIGH – is ideal for vegetables, fruit, soup, beverages,
bacon, sauces, rice and pasta.
MEDIUM HIGH – for roasting lamb, roasting chicken and
fish fillets, cakes, muffins and slices.
MEDIUM – is for roasting beef, pork and simmering;
great for casseroles or stews and cooking seafood.
MEDIUM LOW – allows you to defrost.
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 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.

38

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 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 HIGH and stand 2
minutes before squeezing.

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

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

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

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

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

• Soften 6-8 honey-snap biscuits for 30 seconds on
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 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 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 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 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 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 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
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 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.

39