CHAOS DEFROST Turbo-Bake For Models: Microwave Cookery Book NN A883 NN A823 NN A873 & Operating Instructions Instructi A813 NN
Standard Conversion Chart Weight 1/ 2 oz 1oz 2oz 3oz 4oz 5oz 6oz 7oz 8oz 9oz 10oz 11oz 12oz 13oz 14oz 15oz 1lb/16oz – – – – – – – – – – – – – – – – – 15g 25g 50g 75g 100g 150g 175g 200g 225g 250g 275g 300g 350g 375g 400g 425g 450g Capacity 1/ 2 tsp 1tsp 1tbsp 1/ 4pt 1/ 2pt – 3ml – 5ml – 15ml – 150ml – 300ml 3/ 4 – 450ml – 600ml – 1 litre pt 1pt 13/4pt When using recipes in this book always follow metric or imperial measurements. Do not combine the two.
Welcome to Panasonic Microwave Cooking Dear Owner, Thank you for purchasing a Panasonic Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. This microwave oven has the benefit of the Inverter System Inside. The new unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven.
Important safety instructions please read carefully and keep for future reference This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse. If the fuse cover is detachable, never use the plug with the cover omitted.
Unpacking your oven Placement of your oven 1. Examine Your Oven Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged. 1. Oven must be placed on a flat, stable surface 850mm above floor level. For proper operation, the oven must have sufficient air flow, i.e.
Care & Cleaning of your Microwave Oven - IMPORTANT It is essential for the safe operation of the oven that it is kept clean and wiped out after each use. 1. Switch the oven off before cleaning and unplug at socket if possible. 2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty.
Parts of Your Oven 1. Do not operate the oven without the Roller Ring and Glass Turntable in place, unless you are cooking on CONVECTION and wish to use the Wire or Enamel Shelves. 2. Only use the Glass Turntable specifically designed for this oven. Do not substitute with any other Glass Turntable. 3. If Glass Turntable is hot, allow to cool before cleaning or placing in water. 4. Do not cook directly on Glass Turntable. Always place food in a microwave safe dish.
Important Information – Read Carefully Safety If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel. Short Cooking Times As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food. Cooking times given in the cookbook are approximate.
Important Information – Read Carefully 9. Meat Thermometer. Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving. 10. Paper, Plastic. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.
Microwaving Principles IMPORTANT NOTES Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar, radio, television, telecommunication links and car phones. HOW MICROWAVES COOK FOOD In a microwave oven, electricity is converted into microwaves by the MAGNETRON.
General Guidelines STANDING TIME Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely. ■ MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil. ■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil. ■ LIGHT CAKES – Stand 5 mins. before removing from dish. ■ RICH DENSE CAKES – Stand 15-20 mins. ■ FISH – Stand 2-5 mins. ■ EGG DISHES – Stand 2-3 mins.
DISH SIZE QUANTITY SPACING SHAPE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other. Even shapes cook evenly.
Containers to use Choosing the correct container is a very important factor in deciding the success or failure of your cooking. Testing Dishes for Suitability - For Microwave Cooking Only. When unsure that a cooking container is suitable for use in your microwave, check by the following test: 1. Fill a microwave safe measuring jug with 300ml (1⁄2pt) cold water. 2. Place it on the turntable alongside the dish to be tested.
PLASTIC CLING FILM Many plastic containers are designed for microwave use, but do not use for cooking foods high in sugar or fat or for foods that require long cooking times e.g. brown rice. Only use Tupperware® containers if they are designed for microwave use. Do not use Melamine. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for Convection or Combination cooking. DO NOT USE UNDER THE GRILL.
NN-A873/NN-A813* Control Panels (1) (2) (3) (4a) (4b) (1) AUTO SENSOR (2) 1 h 10 min 1 min 10 sec Reheat Meal (3) Veg/Fish SENSOR COMBI Micro Power (6) (5) (6) (7) (8) (9) (10) (11) Potatoes (4a) Grill 1-2-3 (7) Roast Veg Convection AUTO WEIGHT (8) (12) Chicken Turbo-Bake (9) Combination Meat (4b) (13) (14) (15) (10) Crispy Top CHAOS (5) (12) Pastry/ Cake Delay/ Stand Clock lb g/ oz more less (11) Stop/Cancel (14) (13) Start (16) (15) (16) (17) NN-A813A * The design
Let’s Start to Use your Oven NN-A873/NN-A813* 1 Plug in NN-A883/NN-A823* Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions. 2 Press Clock Pad Set clock as a 12hr clock. Set time using time pads. Press clock pad again. (See page 15 for details). AUTO SENSOR AUTO SENSOR 1 h 10 min 1 min 10 sec Reheat Meal Veg/Fish SENSOR COMBI Micro Power Potatoes 3 (This procedure is to burn off the oil used for rust protection in the oven.
Setting the Clock Clock Example of how to set 1.25pm Press once Press five times ● Press Clock Pad “SET TIME” will appear in the display window, and the colon starts to blink. ● 1 h 10 min 1 min 10 sec Clock Press twice Inoperable Press Time Pads ● Enter time of day by pressing Time Pads e.g. 1.25pm (12hr clock). Press Clock Pad Colon stops blinking. Time of day is now locked into the display. N.B. 1. To reset time of day, repeat steps above. 2.
Microwave Cooking and Defrosting ACCESSORY TO USE: When using your oven on MICROWAVE only, the glass turntable provided must always be in position. DO NOT attempt to use microwave only with any metal accessory in the oven. Foods reheated or cooked by MICROWAVE only are normally covered with a lid or cling film, unless otherwise stated. DO NOT place food directly onto the turntable except in the case of Jacket Potatoes cooked by MICROWAVE only. Two Stage Cooking: e.g.
Auto Weight Defrost Programs This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread. The CHAOS defrost pad should be pressed to select the correct category and then enter in the weight of the food in grams or pounds and ounces using the appropriate pads (See page 16). Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack. Chops, chicken portions and slices of bread should be placed in a single layer.
Defrosting Guidelines By selecting the DEFROST power level from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest problem is getting the inside defrosted before the outside starts to cook. For this reason a defrost program alternates between a defrost power and a standing time. The name for this type of defrost is cyclic and during the standing stages there is not any microwave power in the oven, although the light will remain on and the turntable will turn.
Defrosting Foods Using Defrost Power & Time The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. Food should not be covered during defrosting. Meat Defrosting Time Method Standing Time Beef/Lamb/ Pork Joint 14-16 mins 450g (1lb) Place in a suitable dish or on an upturned saucer or use a rack. Turn 3-4 times. Shield. 60 mins.
Using the Delay/Stand Feature The Delay/Stand Pad is used as a timing pad either before, during or after a cooking program. When the Delay/Stand Pad is selected with a time, there is no microwave power in the oven during this time. 1. To Set a Standing Time: Delay/ Stand Cooking option & Time ● Set the desired Cooking Program, by selecting Cooking option and time required. ● Then Press the Stand Pad. ● 1 h 10 min 1 min 10 sec Start inoperable Set desired standing time (max 9hrs 99mins) (10 sec.
Grilling The radiant Grill system on the oven gives efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc. ALWAYS PREHEAT THE GRILL BEFORE USE. The metal tray must be on the glass turntable when preheating, unless you are using the enamel shelf. Inoperable Start Grill 1-2-3 • Select Grill power. Press once for Grill 1 (High), twice for Grill 2 (Medium) or three times for Grill 3 (Low). Start 1 h 10 min 1 min 10 sec • Press Start to preheat.
Grilling OVEN ACCESSORIES TO USE When grilling foods the Glass Turntable should be in position, with the High Wire Rack and the Metal Tray on top. The splash guard is placed inside the metal tray when cooking fatty foods. Or the enamel shelf can be used for grilling large quantities of food or to brown off a dish of food, but we do not recommend using this for fatty foods that can splatter. Place food on Splash Guard in the Metal Tray on the High Wire Rack on Turntable.
Convection Cooking Your Dimension 4 Combination Oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan. Convection cooking is ideal for all cakes, pastries, yorkshire puddings and roast meats. You can cook on one or two levels when using convection cooking. See individual recipes and guidelines on page 24 and 25 for recommended accessories to use. For best results always place food in a preheated oven.
Convection Cooking GUIDELINES When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware. It is possible to cook on one or two levels when using convection cooking. OVEN ACCESSORIES TO USE ONE LEVEL COOKING. If cooking on one level, you can use one of the shelves on the lower level, or you can use the round metal tray on top of the glass turntable.
TWO LEVEL COOKING When cooking on two levels use both the shelves supplied, with the enamel shelf on the lower level and the wire shelf on the upper level. Depending on the recipe, you can preheat with or without the shelves in position. See individual recipes for details. Cooking Large Dishes of Food Batch Baking The shelves are ideal for batch baking and when cooking in a large dish that will not turn on the turntable. Ensure that the shelves are inserted correctly, and are secure before use.
TURBO-BAKE Cooking The oven can be programmed to cook or reheat food by the grill and the convection oven working simultaneously, to give foods that extra crispness and colour. This is known as TURBO-BAKE and can often reduce traditional oven cooking times. ALWAYS PREHEAT BEFORE USE. The Metal Tray must be on the Glass Turntable when preheating, unless you are using the enamel shelf on the lower level. Start Grill 1-2-3 Turbo-Bake • Press to select oven temperature.
TURBO-BAKE Cooking OVEN ACCESSORIES TO USE When using TURBO-BAKE the Glass Turntable should be in position and must have the Metal Tray placed on top. Or the enamel shelf can be used for Turbo-Bake cooking, on the lower level, when cooking larger quantities of food. Food can be placed on the Low Rack or Metal Tray on High Wire Rack - see individual recipe for guidelines. When cooking meat or fatty foods, the Splash Guard should be placed inside the Metal Tray, but underneath the Low Rack (see below).
Combination Cooking Your oven has three methods of cooking by Combination. 1. Convection and Microwave 2. Grill and Microwave COMBINATION cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven, grill or both gives the traditional browning and crispness. All this happens simultaneously resulting in most foods being cooked in 1/2-2/3 of the conventional cooking time.
Combination 1. Convection and Microwave This is the most popular combination mode combining convection heat with microwave power. Casseroles, meat joints, jacket potatoes and pastries are very successful using this combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit cakes, biscuits and yorkshire puddings. It is not necessary to preheat except when cooking pastry dishes, to achieve a better result.
Combination 1. Convection and Microwave GUIDELINES • Food is usually cooked UNCOVERED. • After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER. The chart below gives suggestions for Combination programs. For cooking times refer to cooking charts or a similar recipe in the book.
Combination 2. Grill and Microwave This Combination mode is suitable for foods which are normally grilled and for reheating small savoury items. It is necessary to preheat when using this Combination mode and food should always be cooked uncovered. Do not use this program with less than 200 g (7 oz) of food. Grill 1 - HIGH Grill 2 - MEDIUM Grill 3 - LOW To Preheat Grill Combination Grill 1-2-3 • Press Combination Pad. • Select Grill Power.
Combination 2. Grill and Microwave OVEN ACCESSORIES TO USE When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top, when preheating. After preheating food should be placed directly onto the Metal Tray or on the Splash guard inside the Metal Tray, which sits on the High Wire Rack. This is then placed on the Glass Turntable. GUIDELINES • Food is always cooked UNCOVERED.
Combination 3. TURBO-BAKE and Microwave This Combination mode is very useful for foods which require quick browning or crisping. Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire puddings. It is not necessary to preheat and food should always be cooked uncovered. Combination Turbo-Bake • Press Combination Pad.
Combination 3. TURBO-BAKE and Microwave OVEN ACCESSORIES TO USE When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top. Non-metallic dishes or items of food can be placed directly onto Low Rack on the Metal Tray on the Glass Turntable. Small items should be placed in a heatproof dish on the Low Rack. Food can also be placed directly onto the Metal Tray on the High Wire Rack on the Glass Turntable. GUIDELINES • Food is always cooked UNCOVERED.
Auto Sensor and Sensor Combi Cook Programs These features allow you to cook or reheat foods automatically. There is no need to enter the weight, as these programs use a humidity sensor which will automatically select the correct Microwave power level and/or Combination setting and calculate the correct cooking time. Adjust to Taste AUTO SENSOR Reheat Meal The Sensor programs cook foods for average tastes. You are able to adjust the cooking programs to your own taste by pressing the MORE/LESS pad.
Auto Sensor and Sensor Combi Cook Programs Auto Programs must ONLY be used for the foods described below. Programs 1-4 use Microwave power only, Programs 5-8 use Combination of Convection and/or Grill and Microwave. For perfect results ensure that the oven is cold before using any sensor program. Reheat Meal 1 Chilled Meal This program is for reheating a chilled convenience meal that can be stirred.* Foods must be in a suitable microwaveable container and have the film pierced.
Auto Weight Cook Programs This feature allows you to cook or reheat eight foods by setting the weight only. The oven determines the Microwave power level and/or Combination setting, then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in grams or pounds and ounces. lb g/ oz Chicken more less Start Pastry/ Cake ● Select the desired Auto Weight Program, by pressing the pad.
Auto Weight Cook Programs Auto Programs must ONLY be used for the foods described below. Chicken 9 Whole Chicken C 10 Chicken Portions To cook WHOLE FRESH unstuffed chickens. Cook stuffing separately. Place chicken on Low Rack with Splash Guard on Metal Tray and place on Glass Turntable. Press pad once, enter the weight of the chicken, then press START. Start cooking breast side down and turn halfway, taking care with hot juices. Stand for 5 minutes.
Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always check food is piping hot and return to oven if necessary. As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals. Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
Reheating Charts The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc. HEATING CATEGORY Your oven is Heating Category E and this is displayed on the front of your oven door. The information on this label will assist you in using new instructions on food packs to enable you to program the best heating time in your oven.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines CANNED MEAT Chilli Con Carne 410 g HIGH 3 mins. 30 secs. Hot Dogs (drained) 415 g HIGH 3 mins. Place in a heatproof bowl on turntable. Cover. Place in a heatproof bowl on turntable. Cover. Meat Balls 418 g HIGH 4 mins. 30 secs. Place in a heatproof bowl on turntable. Cover. Minced Beef & Onion 392 g HIGH 4 mins. Place in a heatproof bowl on turntable. Cover.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines DRINKS — COFFEE 1 mug 235 ml HIGH 2 mins. 2 mugs 470 ml HIGH 3 mins. 30 secs. Place in a heatproof mug on turntable. 3 mugs 705 ml HIGH 4 mins. 30 secs. Stir, before, during and after reheating. 4 mugs 940 ml HIGH 6 mins. 235 ml 600 ml MED MED 2 mins. 4 mins. 30 secs. DRINKS — MILK 1 mug 1 jug Place in a heatproof mug or jug on turntable. Stir, before, during and after reheating.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines PLATED MEALS – HOMEMADE – CHILLED Child size Adult size 1 HIGH 3 mins. 2 HIGH 5 mins. 1 HIGH 4-5 mins. 2 HIGH 5-6 mins. Place on a heatproof plate on turntable. Cover. Place on a heatproof plate on turntable. Cover. PORRIDGE 1 portion HIGH 1 min. Use a large bowl on turntable. Stir during cooking. 4 portions HIGH 5 mins. Use a large bowl on turntable. Stir during cooking.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized heat-proof dish, except when using TURBO-BAKE.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines BREAD – Frozen Part-baked rolls 200 g (4) Combi: 230°C + SIM power 10 Place on metal tray on turntable. Part-baked Garlic Baguette 170 g (1) Combi: 230°C + SIM power 7 Place on metal tray on turntable. BACON – from raw Rashers Loin Steaks 228 g (8) 210 g (4) or GRILL 1 4-6 or 45 secs.
Cooking Charts on turntable. Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove grill accessory with care. 227 g (4) HIGH power 6-8 or GRILL 1 8-9 Place on micro-safe rack or plate on turntable. Cover. Place on splash guard in metal tray on high wire rack on turntable. Turn halfway. CHICKEN from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Cooking Charts Food Weight/ Quantity on turntable. Turn halfway. Choice of Time Cooking Modes (mins.) Instructions/Guidelines EGGS – Scrambled. HIGH power HIGH power HIGH power HIGH power HIGH power HIGH power 1 Egg 2 Eggs 3 Eggs 30 secs 20 secs 50 secs 30 secs 1min. 20 secs 30 secs • • • • Add 1 tbsp of milk for each egg used. Beat eggs, milk and knob of butter together. Cook for 1st cooking time then stir. Cook for 2nd cooking time then stand for 1 min.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Stir halfway. Time (mins.) Instructions/Guidelines FISH - FROZEN from raw - For Guidelines see Fish Chapter page 57. Haddock Fillets 380 g (4) Scampi HIGH power or 7 GRILL 1 10-15 GRILL 1 or 8-9 Combi: TURBO-BAKE 230˚C 10 300 g + GRILL 2 + SIM power Whole Steaks Boil in the Bag 450 g (2) 450 g (2) 150 g - 170 g HIGH power HIGH power DEFROST then STAND then MEDIUM 10-12 8-9 4 then 2 then 6 Place in micro-safe dish.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62. Casseroling lamb ie. diced shoulder HIGH then LOW power or Combi: 160°C + WRM power 10 then 60 1 hr. 30 mins. Place in micro-safe dish on turntable. Stir halfway. Cover. Place in casserole with lid add stock and vegtables. Place on metal tray on turntable.Stir halfway.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes 450g (1lb) Time (mins.) Turn halfway. Instructions/Guidelines PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62. Chops 350 g (2) Joints Place on splash guard on metal tray on high wire rack on turntable. Turn twice. GRILL 1 15-17 MEDIUM power or 13-14 per 450 g (1lb) Place on upturned saucer in heatproof dish on turntable. Turn joint over halfway during cooking.
Cooking Charts GRILL/CONV 250˚C Food Weight/ Quantity Choice of Cooking Modes 8-10 Time (mins.) Instructions/Guidelines MILK PUDDING – Use large bowl, cover. Stir halfway. Flaked Rice 50 g SIMMER power 20 Add 600 ml (1pt) milk. 30 ml sugar Pudding Rice 50 g HIGH power then SIMMER 5 35 Add 450 ml (3/4pt) milk. 30 ml sugar Tapioca 50 g SIMMER power 30-35 Add 600 ml (1pt) milk. 30 ml sugar SAUSAGES from raw – CAUTION: Hot Fat! Remove accessory with care.
Cooking Charts GRILL/CONV 250˚C Food Weight/ Quantity Choice of Cooking Modes 8-10 Time (mins.) Instructions/Guidelines FRESH VEGETABLES – Place in shallow micro-safe dish. Spinach Spring Greens Swede - cubed 450 g 450 g 450 g HIGH power HIGH power HIGH power 7 7 7-8 Add 90 ml (6tbsp) water. Cover. Add 90 ml (6tbsp) water. Cover. Add 90 ml (6tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover.
Increasing and Decreasing Recipes INCREASING RECIPES • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed. • Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking. • Cover as directed in the recipe. Stir or rearrange foods as recommended. • Increase the stand times by 5 mins. per lb.
Soups and Starters Ingredients 25g (1oz) butter 1 medium onion coarsely chopped 700g (11/2 lb) carrots thickly sliced 1 litre (13/4 pints) vegetable stock grated zest of 1/2 orange 90ml (6 tbsp) orange juice 60ml (4 tbsp) crème fraiche salt & black pepper 15ml (1 tbsp) fresh chives, cut into pieces Carrot & Orange Soup Dish: 3 litre (6 pt) bowl Serves 4 Oven Accessory: glass turntable 1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft. 2. Add the carrots.
Ingredients young spinach leaves 25 g (1 oz) butter 2 garlic cloves, crushed 450 g (1 lb) flat black mushrooms, finely chopped 75 g (3 oz) fine oatmeal 1 egg yolk 100 g (4 oz) cream cheese 30 ml (2 tbsp) chopped fresh herbs 15 ml (1 tbsp) lemon juice Mushroom Paté Serves 4 Dish: 18 cm (7") souffle dish lightly greased Oven Accessory: glass turntable + metal tray 1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving leaves for the top. 2.
Ingredients 8 slices ciabatta 20g tub garlic butter or 25g (1oz) softened butter beaten with 1 chopped clove of garlic 200g (7 oz) or 4-5 large flat mushrooms 1 tbsp olive oil 150g (5oz) jar roasted red peppers, sliced if necessary 100g (4oz) firm goat’s cheese Red Pepper & Mushroom Bruschetta Serves 4 Dish: microwave safe bowl Oven Accessory: glass turntable + metal tray on high wire rack 1. Pre-heat grill on GRILL 1. 2. Spread one side of each slice of ciabatta with garlic butter. 3.
Fish WHOLE FISH For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth. If cooking 2 whole fish together, they should be arranged head to tail for even cooking. ARRANGING LIQUID NOISE Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.
Ingredients 350 g (12 oz) potatoes 25 g (1 oz) butter 1 small onion, finely chopped 200 g (7 oz) can tuna, drained 1 egg, hardboiled, chopped 30 ml (2 tbsp) fresh parsley, chopped 10 ml (2 tsp) lemon juice salt and pepper 1 egg, beaten 100 g (4 oz) breadcrumbs Tuna Fish Cakes Serves 4 Oven Accessory: glass turntable + metal tray + high wire rack 1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until cooked. Drain. 2.
Ingredients 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 large onion, sliced 15 ml (1 tbsp) oil 40 g (11/2 oz) butter 40 g (11/2 oz) flour 3 ml (1/2 tsp) mustard 600 ml (1 pt) milk salt and pepper 100 g (4 oz) Red Leicester cheese 600 g (11/4 lb) cooked jacket potatoes, sliced 75 g (3 oz) wholemeal breadcrumbs Coubliac Dish: baking sheet (round) Serves 4 Oven Accessory: glass turntable + metal tray 1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins.
F I S H Ingredients 225 g (8 oz) tomatoes 125 ml (4 fl.oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed 1.
Ingredients 15 ml (1 tbsp) vegetable oil 1 clove garlic, crushed 1 large onion, chopped 1 x 397 g (14 oz) can chopped tomatoes 15 ml (1tbsp) tomato puree 1 x 397 g (14 oz) tin tuna, drained 1 x 200 g (7 oz) can sweetcorn, drained 1 x 200 g (7 oz) can sliced carrots, drained 100 g (4 oz) broccoli florets 100 g (4 oz) cashew nuts salt and pepper 50 g (2 oz) butter 50 g (2 oz) plain flour 600 ml (1 pt) milk 175 g (6 oz) grated cheddar cheese 30 ml (2 tbsp) chopped mixed herbs 10 sheets lasagne (precooked) Ingr
Meat and Poultry DEFROSTED JOINTS STANDING TIME TURNING If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for up to an hour. before cooking to ensure the centre is fully defrosted. Meat and poultry require a minimum of 15 mins. STANDING TIME wrapped in aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.
Ingredients 4 large, boneless skinless chicken breasts, each cut into small chunks 3 tbsp plain flour 1 tbsp oil 15g (1/2 oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5 oz) mushrooms, sliced 1 tbsp Dijon mustard 200 ml (7 floz) hot chicken or vegetable stock 200 ml (7 floz) dry white wine 225g (8 oz) baby new potatoes, halved 225g (8 oz) baby carrots 100g (4 oz) asparagus tips 100g (4 oz) shelled, fresh or frozen broad beans 45 ml (3 tbsp) double cream handful of chopped mixed fresh parsley
M E A T A N D P O U L T R Y Ingredients 4 boneless and skinless chicken breasts 1 tbsp lemon juice 1 tsp fresh thyme 1/ 2 tbsp olive oil salt and pepper 200g (7oz) jar of red peppers, drained 150g (5 oz) ripe brie 400g (14oz) ready made puff pastry 1 egg, beaten to glaze 2 tbsp freshly grated parmesan Ingredients 100g (4oz) ciabatta breadcrumbs 75g (3oz) Gruyere cheese, grated salt and ground black pepper 4 chicken breast fillets, skinless 60ml (4 tbsps) garlic mayonnaise Ingredients 350 g (12 oz) leek
Ingredients 1 onion, diced 1 clove garlic, crushed 15 ml (1 tbsp) oil 397 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 5 ml (1 tsp) mixed herbs 450 g (1 lb) mince salt and pepper Savoury Mince Serves 4 Dish: 1.5 litre (3 pt) casserole dish Oven Accessory: glass turntable 1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft. 2. Place all other ingredients in casserole. Stir well. 3. Cover and cook on HIGH power for 10 mins.
M E A T A N D P O U L T R Y Ingredients 2 large aubergines 100g (4 oz) sliced crusty bread 250g (9 oz) minced beef 1 garlic clove, crushed 1 medium onion, chopped 3 vine-ripened tomatoes, skinned, seeded and chopped 25g (1 oz) pitted black olives, chopped 2 tsp dried oregano 2 tbsp tomato puree 50g (2 oz) parmesan, freshly grated 2 eggs, separated Ingredients 675 g (11/2 lb) braising steak, cubed 3 large onions, sliced thinly 1 clove garlic, crushed 30 ml (2 tbsp) seasoned flour 15 ml (1 tbsp) brown sug
Ingredients 1 aubergine, sliced 30 ml (2 tbsp) oil 2 cloves garlic, crushed 1 medium onion, chopped 396 g (14 oz) can tomatoes 30 ml (2 tbsp) tomato puree 350 g (12 oz) lamb, cooked and finely diced salt and pepper Topping: 2 eggs 150 ml (1/4 pt) single cream 100 g (4 oz) cheese, grated 25g (1 oz) Parmesan cheese, grated Serves 4 Madras Curry Dish: large casserole dish with lid Serves 4 Oven Accessory: glass turntable + metal tray 1. Place the oil, onion and garlic in casserole dish.
M E A T A N D P O U L T R Y Ingredients 900 g (2 lb) unsmoked gammon joint cold water to cover 300 ml (1/2 pt) white wine (optional) 1 onion, peeled 4 whole cloves 10 peppercorns 45 ml (3 tbsp) honey 30 ml (2 tbsp) orange juice 15 ml (1 tbsp) demerara sugar 15 ml (1 tbsp) Dijon mustard 12 whole cloves Ingredients 3/ 4 1/ 2 1/ 2 3/ 4 tbsp ground ginger tsp coarsely ground black pepper 1 tsp ground cinnamon tbsp turmeric 1 tbsp paprika 1/ 4 tsp chilli powder 800g (1lb 12 oz) cubed boneless lamb 2 tbsp oi
Ingredients 1 kg (2 lb 2 oz) pork spare ribs 300 ml (1/2 pt) water For the glaze 150g (5 oz) orange marmalade preferably shredless or fine shred 2 tbsp dark muscovado sugar 100ml (31/2 fl oz) fresh orange juice 5cm (2 inch) piece fresh root ginger, peeled and coarsely grated 75 ml (5 tbsp) tomato ketchup 2 tbsp white wine vinegar Sticky Ribs Serves 4 Dish: 20 x 25 cm (8 x 10 inch) rectangular dish Oven Accessory: glass turntable + metal tray + high rack 1.
Ingredients 225 g (8 oz) carrots, sliced 3 celery sticks, sliced 15 ml (1 tbsp) vegetable oil 4 boneless pork chops 15 ml (1 tbsp) prepared mustard 1 onion, finely chopped 25 g (1 oz) butter 15 g (1/2 oz) flour 300 ml (1/2 pt) milk salt and pepper 450 g (1 lb) potatoes, peeled and finely sliced Pork and Potato Bake Serves 4 Dish: 20 x 25 cm (8" x 10") rectangular dish Oven Accessory: glass turntable + metal tray 1. Mix the carrots, celery and oil together in dish.
Pasta, Rice and Beans Spicy Tomato Pasta Serves 4 Dish: large ovenproof dish + 3 litre (6 pt) bowl Oven Accessory: glass turntable + metal tray + low wire rack 1. Put pasta in a 3 litre (6 pt) bowl. Add salt and oil and 1 litre of boiling water and cover with cling film. Cook on HIGH power for 10-12 mins. Drain well. 2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1. 3. Place peppers, red onions, chillies and garlic in a large ovenproof dish. 4.
Ingredients P A S T A , R I C E A N D B E A N S 2 onions, chopped 2 cloves garlic, crushed 30 ml (2 tbsp) oil 3 deseeded red peppers, chopped 397 g (14 oz) canned tomatoes 15 ml (1 tbsp) tomato puree salt and pepper 450 g (1 lb) frozen spinach, defrosted and drained 450 g (1 lb) ricotta cheese 9 sheets lasagne, precooked 300 ml (1/2 pt) natural yoghurt 45 ml (3 tbsp) grated parmesan cheese Ingredients 100 g (4 oz) green lentils 15 ml (1 tbsp) oil 1 large onion, sliced 5 ml (1 tsp) grated root ginger 1
Ingredients 1 medium onion, chopped 10 ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded & chopped 2 medium carrots, peeled & thinly sliced 1 small cauliflower, cut into florets 100 g (4 oz) dried apricots, halved 2 cloves garlic, crushed 425 g (15 oz) can chick peas, drained 3 ml (1/2 tsp) each: ground turmeric, ground coriander, ground cumin 5 ml (1 tsp) paprika 2.
Cheese and Egg Dishes C H E E S E A N D E G G D I S H E S Ingredients 1 can ready to bake croissants 6 cheese slices 6 wafer thin slices of ham egg for glazing Ingredients 300g (11oz) readymade short crust pastry 90g (31/2 oz) red pesto or sun-dried tomato puree 2 medium sized tomatoes, peeled, seeded and chopped 25g (1 oz) black olives, chopped 125g (41/2 oz) Fontina or Mozzarella cheese grated 1 garlic clove crushed 25g (1 oz) parmesan cheese, grated 5 ml (1 tsp) dried oregano Ham and Cheese Croiss
Baked Soufflé Serves 4 Ingredients 1kg (2lb 2oz) potatoes 1 onion, finely chopped 25g (1oz) butter 225g (8oz) smoked back bacon 250g (9oz) brie 142ml (1/4 pt) single cream Quiche Lorraine Serves 4 Dish: 23 cm (9") metal tin Oven Accessory: glass turntable + metal tray 1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for 15 mins. Pre-heat oven on CONVECTION 210°C and bake the case blind for 20 mins. or until cooked. 2.
Ingredients 175 g (6 oz) quick cooking macaroni 40 g (11/2 oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (11/2 oz) flour 600 ml (1 pt) milk 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated salt and pepper 30 ml (2 tbsp) fresh brown breadcrumbs C H E E S E A N D E G G D I S H E S Ingredients 4 slices bread, buttered 5 ml (1 tsp) Dijon mustard 2 slices smoked ham 100 g (4 oz) sliced cheese Croque Monsieur Serves 2 Oven Accessory: glass turntable + high wire rack
• • Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid. • • Cabbage should be shredded and cooked by power and time. Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway. • Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.
V E G E T A B L E S A N D V E G E T A R I A N Ingredients 30 ml (2 tbsp) olive oil 450 g (1 lb) onions, skinned and sliced 900 g (2 lb) new potatoes, thinly sliced 2 garlic cloves, skinned and crushed 30 ml (2 tbsp) chopped fresh rosemary salt and pepper 300 ml (10 fl.oz) single cream Potato & Rosemary Cake Dish: 25 cm (10”) flan dish Serves 4 Oven Accessory: glass turntable + metal tray 1. Place the oil and onions in a large bowl. Cover and cook on HIGH power for 3 mins.
Roast Vegetable Parcels Serves 4 Oven Accessory: enamel shelf 1. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH power for 5 mins then MEDIUM power for 7-8 mins or until mixture is reduced in volume and thickened. 2. Preheat oven on TURBO-BAKE 220°C + GRILL 2. 3. Chop vegetables into 2.5 cm (1") chunks 5. Cook on TURBO-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al dente. 6. Mix the tomato sauce with the cooked vegetables and pinenuts.
Ingredients 1 clove of garlic, halved 675 g (11/2 lb) potatoes, sliced very thinly salt and pepper pinch nutmeg 150 ml (1/4 pt) double cream 25 g (1 oz) butter V E G E T A B L E S A N D V E G E T A R I A N Ingredients 1 quantity shortcrust pastry (page 86) 175 g (6 oz) courgettes 1 garlic clove, crushed 175 g (6 oz) broccoli 50 g (2 oz) peas 175 g (6 oz) asparagus 100 g (4 oz) tomatoes 100 g (4 oz) full fat soft cheese 150 ml (1/4 pt) single cream 2 eggs + 1 egg yolk 40 g (11/2 oz) mature cheddar Summe
Ingredients 100 g (4 oz) butter 225 g (8 oz) plain flour 50 g (2 oz) finely grated Parmesan 1 red and 1 yellow pepper, diced into 4 cm pieces 2 medium courgettes, sliced 100 g (4 oz) aubergine, diced into 4 cm pieces 15 ml (1 tbsp) olive oil 100 g (4 oz) soft goat’s cheese 3 eggs, beaten 75 ml (5 tbsp) creme fraiche or double cream 15 ml (1 tbsp) chopped fresh parsley salt and pepper Dish: 1 litre (2 pt) dish Serves 4 Oven Accessory: glass turntable 1.
V E G E T A R I A N A N D Ingredients 15 ml (1 tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1 tsp) chilli powder 3 ml (1/2 tsp) cumin 175 g (6 oz) bulgar wheat 396 g (14 oz) can chopped tomatoes 30 ml (2 tbsp) tomato puree 450 ml (3/4 pt) water 396 g (14 oz) can red kidney beans, drained Ingredients 15 ml (2 tbsp) olive oil 2 onions, chopped 2 celery sticks, chopped 3 carrots, diced 400g (14 oz) can chopped tomatoes 450 ml ( 3/4 pint) vegetable stock 3
Stuffed Peppers Serves 6 Dish: 1.7 litre (3 pt) ovenproof dish Oven Accessory: glass turntable + metal tray 1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out. 2. Place oil, garlic and pine nuts into a large ovenproof dish and stir together. Cook on HIGH power for 2 mins. 3. Add rice and hot stock. Cover and cook on HIGH power for 10 mins. 4. Allow to cool slightly and then stir in spring onions, cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well.
Sauces CONTAINER SIZE Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over. COVERING DO NOT cover sauces when cooking. STIRRING – IMPORTANT Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce. REHEATING Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway. POWER LEVEL Most sauces require HIGH Power for cooking.
Ingredients 1 medium onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 25 g (1 oz) butter 2 cloves garlic, crushed 2 x 396 g (14 oz) cans of tomatoes 3 ml (1/2 tsp) each of basil, oregano and ground bay leaves 150 ml (1/4 pt) red wine or vegetable stock salt and pepper Ingredients 25g (1oz) butter 75g (3oz) caster sugar 75g (3oz) soft brown sugar 50g (2oz) cocoa powder 3 ml (1/2 tsp) vanilla essence 300ml (1/2 pt) milk Tomato Sauce Dish: large casserole Serves 4 Oven Accessory
Pastry Ingredients 225 g (8 oz) plain flour pinch salt 100 g (4 oz) margarine 45 ml (3 tbsp) cold water Shortcrust Pastry 1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. 2. Sprinkle the water over and mix in using a round bladed knife. 3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15 mins. before rolling out.
350 g (12 oz) shortcrust pastry beaten egg to glaze Ingredients 1 quantity of suet pastry (page 86) 75 ml (5 tbsp) seedless raspberry jam milk to glaze Minced Beef and Onion Pie Serves 4 Dish: large casserole + lid + 20 cm (8") pie plate Oven Accessory: glass turntable + metal tray 1. Combine all filling ingredients except thickening in casserole dish. Cover and cook on HIGH power for 5 mins. then MEDIUM power for 15 mins. Mix gravy thickening with water and stir into meat. Leave to cool.
P A S T R Y Ingredients 1 quantity of choux pastry (page 86) 150 ml (1/4 pt) whipping cream 100 g (4 oz) icing sugar, sieved 10 ml (2 tsp) cocoa powder 15 ml (1 tbsp) hot water Ingredients 225 g (8 oz) shortcrust pastry (page 86) Filling: 45 ml (3 tbsp) cornflour 150 ml (1/4 pt) water 2 lemons, juice and grated rind of 100 g (4 oz) sugar 2 egg yolks Meringue: 100 g (4 oz) caster sugar 2 egg whites Ingredients 50g (2oz) butter 50g (2oz) caster sugar 1 egg, beaten 1/ 2 tsp almond essence 75g (3oz) ground r
Ingredients Pastry: 100 g (4 oz) margarine 25 g (1 oz) butter 175 g (6 oz) plain flour pinch salt Filling: 3 eggs 15 ml (1 tbsp) milk 150 ml (1/4 pt) maple/corn syrup 50 g (2 oz) butter 175 g (6 oz) demerara sugar 3 ml (1/2 tsp) vanilla essence 175 g (6 oz) pecan nuts Ingredients 125 g (1 oz) butter 200 g (7 oz) leeks, chopped 50 g (2 oz) plain flour 450 ml (3/4 pt) milk 150 g (5 oz) stilton 400 g (14 oz) cooked chicken, cubed 250 g (9 oz) ready prepared shortcrust pastry, chilled Apple Strudel Serves 4
Puddings and Desserts Ingredients butter for greasing 225 ml (8fl. oz) evaporated milk 350 ml (12fl. oz) water 50 g (2 oz) short grain rice 25 g (1 oz) caster sugar Creamy Rice Pudding Dish: large bowl Serves 2 Oven Accessory: glass turntable 1. Butter the bowl. Mix the milk and water together. Pour into the bowl and stir in the rice and sugar. Cover. P U D D I N G S A N D D E S S E R T S 2. Cook on HIGH power for 5-6 mins. or until the liquid is boiling. 3.
Filling 300ml ( 1/2 pt) double cream, softly whipped 250g (9 oz) strawberries, sliced Ingredients 75 g (3 oz) butter 175 g (6 oz) digestive biscuits, crushed 5 ml (1 tsp) cinnamon Filling: 175 g (6 oz) cream cheese 175 g (6 oz) cottage cheese 75 g (3 oz) caster sugar 25 g (1 oz) cornflour 1 lemon, grated rind of 150 ml (1/4 pt) soured cream 2 eggs, separated 50 g (2 oz) sultanas Serves 4 Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable 1.
Ingredients 6 slices of bread, buttered and cut in half diagonally 75 g (3 oz) mixed dried fruit 450 ml (3/4 pt) milk 3 eggs 25 g (1 oz) caster sugar 3 ml (1/2 tsp) nutmeg P U D D I N G S Chocolate Saucy Pudding with toffee sauce Dish: 1.2 litre (2 pt) pudding basin Oven Accessory: glass turntable 1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper. 2. Melt the chocolate with the milk on HIGH power for 1 min. – mix until smooth. 3.
Ingredients 675 g (1 lb 8 oz) fresh fruit, prepared (e.g. apples, plums, rhubarb, gooseberries, blackcurrants) sugar to taste Crumble Topping: 75 g ( 3 oz) butter 175 g (6 oz) plain flour 75 g (3 oz) sugar Fruit Crumble Serves 4 Dish: suitable sized, heatproof dish Oven Accessory: glass turntable + metal tray + low rack 1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit. 2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
Baking Guidelines Cakes marked with an asterix * are suitable for use on AUTO CAKE program. COVERING Just as you wouldn’t cover a cake baked in a traditional oven, NEVER cover your cakes. DISH SIZE/SHAPE B A K I N G Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.
Ingredients 150 g (5 oz) butter 10 ml (2 tsp) grated lemon rind 125 g packet of cream cheese 225 g (8 oz) caster sugar 3 eggs, beaten 100 g (4 oz) plain flour 100 g (4 oz) self-raising flour 150 g (5 oz) sultanas 150 g (5 oz) glacé cherries Ingredients 250 g (9 oz) butter 225 g (8 oz) caster sugar 5 eggs 275 g (10 oz) plain flour 10 ml (2 tsp) baking powder salt grated rind of an orange Syrup: 125 ml (4 fl.
Ingredients 50 g (9 oz) plain flour 10 ml (2 tsp) bicarbonate of soda 10 ml (2 tsp) baking powder 10 ml (2 tsp) cinnamon 10 ml (2 tsp) nutmeg 250 g (9 oz) dark brown sugar 225 ml (8 fl.
Ingredients 100 g (4 oz) soft margarine 100 g (4 oz) caster sugar 2 eggs, beaten 115 g (41/2 oz) self raising flour 2 ml (1/4 tsp) salt 3 ml (1/2 tsp) mixed spice 15 ml (1 tbsp) Camp coffee essence 30 ml (2 tbsp) milk 10 ml (2 tsp) black treacle 50 g (2 oz) chopped walnuts Icing: 50 g (2 oz) soft margarine 225 g (8 oz) icing sugar 15 ml (1 tbsp) Camp coffee essence 15 ml (1 tbsp) water 15 ml (1 tbsp) milk Ingredients 200g (7 oz) unsalted butter, diced 350g (12 oz) plain flour, sifted 50g (2 oz) golden caste
Ingredients 250g (9 oz) butter 5 ml (1 tsp) vanilla essence 150g (5 oz) caster sugar 2 eggs, beaten 284ml (10 fl.
Ingredients 100 g (4 oz) plain chocolate 100 g (4 oz) butter 100 g (4 oz) soft dark brown sugar 100 g (4 oz) self-raising flour 10 ml (2 tsp) cocoa powder pinch salt 2 eggs, beaten 3 ml (1/2 tsp) vanilla essence 100 g (4 oz) walnuts, chopped Ingredients 225 g (8 oz) self-raising flour pinch salt 5 ml (1 tsp) baking powder 50 g (2 oz) butter 25 g (1 oz) caster sugar 50 g (2 oz) sultanas 80 ml (51/2 tbsp) milk beaten egg to glaze American Cookies Dish: 2 baking trays 30 x 21.
Ingredients 175g (6oz) butter 175g (6oz) caster sugar 3 eggs, beaten 175g (6oz) self raising flour Fairy Cakes Makes 24 Dish: 2 x 12 hole bun tins 32cm x 24cm (12 1/2” x 9 1/2”) + 24 paper cake cases Oven Accessory: enamel shelf + wire shelf 1. Preheat oven on CONVECTION 170°C with enamel and wire shelf in position. 2. Cream together butter and sugar until light and fluffy. 3. Add the eggs a little at a time, beating well after each addition. 4. Fold in the flour. 5.
Preserves If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.
Ingredients 675 g (11/2 lb) plums or damsons 200 ml (7fl. oz) water 675 g (11/2 lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter Plum Jam Dish: large bowl Makes approx. 2-21/2 lbs jam Oven Accessory: glass turntable 1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins stirring frequently. 2.
Bread The main advantage of using the microwave when making bread is that the dough can be proved by microwave as long as microsafe dishes are used. TO PROVE DOUGH Use Multi-stage function program to prove on HIGH power for 10 secs. STAND for 10 mins. then HIGH power for 10 secs. Leave in oven until dough has doubled in size. NB: If cooking on Convection or Combination and using metal loaf tins, prove on Convection 40°C NOT by microwave.
Traditional Sunday Lunch for 4 STEP BY STEP Menu Apple Pie Prepare and cook Apple Pie – see page 87. Potatoes Prepare 900 g (2 lb) of potatoes. Place in a single layer in a dish with 150 ml (1/4 pt) of water. Cover and cook on HIGH power for 8-10 mins. to parboil. Drain. Roast Beef Gravy Yorkshire Puddings Vegetables Cut a medium sized cauliflower into florets. Place in a dish with 90 ml (6tbsp) water. Cover and cook on HIGH power for 10-12 mins or until cooked.
Questions and Answers Q Q Q My microwave oven causes interference with my TV, is this normal? A My oven has an odour and generates smoke when using the CONVECTION, COMBINATION and GRILL function. Why? A Sometimes warm air comes from the oven vents. Why? A Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven.
Index A Adapting Recipes.............................................................................. 53 Apples, poached and stewed.............................................................48 Apple Pie .....................................................................................43, 87 Arcing...................................................................................................7 Auto Sensor Cooking....................................................................
E Eggs poached/scrambled .............................................................46-47 F Fan motor operation ............................................................................7 Fish guidelines........................................................................................57 cooking charts............................................................................47-48 Bouillabaise.....................................................................................60 Coubliac ........
cooking charts .................................................................................50 Chops ..............................................................................................50 Casserole Pork with Herby Dumplings ............................................69 Glazed Gammon .............................................................................68 Harvest Pork Casserole...................................................................70 Pork and Potato Bake.....................
PHONE OUR CUSTOMER CARE CENTRE 08705 357357 For service or spares. Or order spares direct on line at www.panasonic.co.uk For COOKERY ADVICE call: 01344 862108 Monday - Friday 9:30- 1:00, 2:00- 5 pm Home Economists will provide friendly guidance on queries relating to recipes and cooking in your microwave.
