Operating Instructions and Cook Book Steam Convection Microwave Oven Household Use Only Model No. NN-CS894S Please read these instructions carefully before using this product, and save this manual for future use. F0003BH70QP_COVER.
We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please read these instructions carefully and completely, and keep them for further reference. If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave energy to the centre of food helps prevent over cooking on edges and surfaces.
Table of Contents Before Operation Important Safety Instructions.......................................................................................................2-3 Installation and General Instructions ...........................................................................................3-4 Microwaves and How They Work ...................................................................................................5 Cookware and Utensils Guide ..................................................
Important Safety Instructions READ CAREFULLY AND KEEP FOR FUTURE REFERENCE Precautions to be taken when using Microwave Ovens for Heating foodstuffs Practical Hints: INSPECTION FOR DAMAGE. A microwave oven should only be used if an inspection con¿rms all of the following conditions: 1. The grille is not damaged or broken. 2. The door ¿ts squarely and securely and opens and closes smoothly. 3. The door hinges are in good condition. 4.
Important Safety Instructions Circuits WARNING a) The door seals and door seal areas should Your microwave ovens should be operated on a separate circuit from other appliances. The voltage used must be the same as speci¿ed on this microwave oven. Failure to do this may cause the power board fuse to blow, and/or food to cook slower. Do not insert higher value fuse in the power board. Earthing Instructions This microwave oven must be earthed.
Installation and General Instructions (continued) 11. If the base of the oven is hot, allow to cool before 3. Do not boil eggs in their shell and whole hardcleaning or placing in water. boiled eggs (unless otherwise stated in Cooking 12. When using the CRISPY GRILL mode, never Guide section). Pressure will build up and the place any aluminum or metal container directly eggs will explode. on the grill tray. Always insert a heat-proof, glass 4.
Microwaves and How They Work Microwaves are a form of high frequency radio waves similar to those used by a radio, including AM, FM and CB. They are similar to a television where the radio waves are converted to a picture on the screen. However, microwaves are much shorter than radio waves; approximately twelve centimetres wave length. Electricity is converted into microwave energy by the magnetron tube (which is the heart of the microwave oven).
Cookware and Utensils Guide Plastic Metal Plastic dishes, cups and some freezer containers should be used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and may scorch. The majority of plastic dishes, even those designed for use in the microwave oven, are not suitable for cooking foods with high fat or sugar content, or for lengthy cooking times.
Cookware and Utensil Chart Microwave Grill Convection Crispy Grill Steam 300 W + Steam Steam plus Metal tray (oven accessories) no yes yes no no no yes Glass shelf (oven accessories) yes yes yes no yes yes yes Plastic trivet (oven accessories) no no no no yes yes no Grill tray (oven accessories) no yes yes yes yes yes*1 yes for shielding yes yes no no no no Aluminium foil Ceramic Plate yes yes yes no yes yes yes Browning Dish yes no no no yes yes no
Feature Diagram Flat Table If the Àat table is hot, allow cooling down before cleaning Do not directly place the food on the Àat table. Place it on a container or container rack special for the microwave oven. Grill Elements Steam outlet Shelf Positions Convection Heater LED Lights Door Safety Lock System Power Supply Plug Power Supply Cord Door Hinge Never put the ¿nger in. NOTE: This illustration is for reference only. Glass shelf 1.
Feature Diagram (continued) Water tank Carefully remove the water tank from the oven. Remove the lid and ¿ll with tap water (do not use mineral water). Replace the lid and position back in the oven. Ensure the lid is closed tightly and securely positioned, otherwise leakage may occur. It is recommended to clean the water tank in warm water once a week. See page 46 for reference. Re-position the drip tray by clicking back onto the legs. Drip Tray 1.
Control Panel ECONAVI lamp Display Window (pg.11) Slider Bar (more/less) (pg.11, 30) Micro Power key (pg.15, 24) Steam key (pg.23) Convection key (pg.20-22) Grill key (pg.18) Sensor Cook key (pg.30) Steam Cook key (pg.32) Steam Plus key (pg.25-26) Crispy Grill key (pg.19) Auto Cook key (pg.35-36) Turbo Defrost key (pg.16) Set key Start key One touch allows oven to begin functioning.
Display Window To help you operate the oven, the following numbers/symbols will appear in the display window. Number (Time/Menu/ Weight/Temp.
Let’s Start To Use Your Oven! 1 Plug in. Plug into a properly earthed electrical outlet. “WELCOME TO PANASONIC MICROWAVE OVEN COOKING” appears in the display window. (This will immediately cease when any key is accepted.) 2 Open Door. Open the door and place container with food on Àat table in the oven. Then close the door. 3 Touch once. Touch to select “Micro Power”. 4 Select Micro Power Level. Tap “+”/“-” or swipe the slider bar until the desired power appears in the display window.
To Set Clock You can use the oven without setting the clock. 1 Tap twice. “SET TIME” appears in the display window. The colon and “+”/“-” starts to blink. 2 Enter time. Enter the time by tapping “+”/“-” or swipe the slider bar. Clock is a 12 hour display. There isn’t a.m. or p.m. setting. 3 Touch once. Time of day is entered and locked into display window. NOTES: 1. Oven will not operate while colon is still blinking. 2. One tap of the “+”/“-” will increase or decrease the time by 1 minute.
Cooking Modes The diagrams shown below are examples of the accessories. It may vary depending on recipe/dish used. Further information can be found in the Cookbook. Cooking modes Uses MICROWAVE Defrosting Reheating Melting: butter, chocolate, cheese. Cooking ¿sh, vegetables, fruits, eggs. Preparing: stewed fruits, jam, sauces, custards, choux, pastry, caramel, meat, ¿sh. Baking cakes without colour.
To Cook/Reheat/Defrost on Micro Power by Time Setting This feature allows you to set the desired power and time for cooking by yourself. 1 Touch once. Touch to select “Micro Power”. 2 To select Micro Power Level. Select the Micro Power Level by tap “+”/“-” or swipe the slider bar (see chart below). Note: When selecting 1000 W on the ¿rst stage, you can start from step 4. 3 Touch once. Touch the Set key to verify your selection Micro Power level. 4 To select the cooking time.
To Defrosting Turbo Defrost This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food. 1 Touch once. Touch to select “Turbo Defrost”. 2 Set weight. The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended weight is 0.
Defrosting Tips and Techniques Preparation for Freezing: 1. Heavy-duty plastic wraps, bags and freezer wrap are suitable. 2. Freeze meats, poultry and ¿sh in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them. 3. REMOVE ALL AIR and seal securely. 4. LABEL package with type and cut of meat, date and weight. 5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer maintained at -18 °C or lower).
To Cook on Grill by Time Setting There are three power levels for grill. When grilling, heat is radiated from two heaters. It is especially suitable for thin slices of meat and seafood as well as bread and meals. Most foods require turning halfway during cooking. When turning food, open oven door and CAREFULLY remove the accessory by holding the accessories ¿rmly. 1 Touch once. Touch to select “Grill”. 2 To select Grill level. Select the Grill level by tap “+”/“-” or swipe the slider bar.
To Cook on Crispy grill by Time Setting Crispy grill Setting The crispy grill feature allows the upper and lower surfaces of food to be roasted by means of the particular design of the grill tray only. Food can get golden-brown and crispy effect without turning over. It is suitable for roasting all kinds of meat and seafood. 1 Touch once. Touch to select “Crispy grill”. This is only one level for crispy grill. 2 To select the cooking time.
To Cook on Convection by Time Setting The oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan. Without Preheating: 1 Touch once. Touch to select “Convection”. 2 To select desired temperature. (40 °C, 100 °C ~ 230 °C) Select temperature by tap “+”/“-” or swipe the slider bar. The oven offer a choice of convection temperatures 40 °C and 100 °C ~ 230 °C in 10 °C increments.
To Cook on Convection by Time Setting (continued) For best results always place food in a preheated oven. With Preheating: 1 Touch once Touch to select “Convection”. 2 To select desired temperature. (100 °C~230 °C) Select temperature by tap “+”/“-” or swipe the slider bar The oven offer a choice of convection temperatures 100 °C ~ 230 °C in 10 °C increments. For quick selection of the most commonly used cooking temperatures, the temperatures start at 150 °C.
To Cook on Convection by Time Setting (continued) Temperature 40 °C is suitable for proving yeast dough. Ferment: 1 Touch once. Touch to select “Convection”. 2 To select 40 °C Select 40 °C by tap “+”/“-” or swipe the slider bar. 3 Touch once. Touch the Set key to verify your desired temperature. 4 To select the cooking time. Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 9 hours.) 5 Touch . Cooking will start. The time in the display window will count down.
To Cook on Steam by Time Setting The oven can be programmed as a steamer to cook vegetables, ¿sh, chicken and rice. It can keep moisture of food and also can steam the food evenly. There are 3 different steam settings available. 1 Touch once Touch to select “Steam”. 2 To select Steam level. Select the Steam Power Level by tap “+”/“-” or swipe the slider bar (see chart below) Powe Level Teamperature Steam 1 High Steam 2 Medium Seafood, Poached egg, SoufÀe, etc.
To Cook Combine with Steam by time Setting Cook combine with microwave This feature is a steam and microwave combined heating method by adjusting the settings. This can often reduce traditional oven cooking times and keep the food moist. 1 Touch once. Touch to select “Micro Power”. 2 To select 300 W + Steam. Select the 300 W + Steam by tap “+”/“-” or swipe the slider bar. “ window. 3 Touch ” and “ ” appear in the display once. Touch the Set key to verify your selection level.
To Cook Combine with Steam by time Setting (continued) Cook combine with Convection This feature is a steam and convection combined heating method by adjusting the settings, which can shoot steam during the convection. it is suitable for baking cakes, pastry tarts and soufÀes etc. Without Preheating: 1 Touch once. Touch to select “Steam Plus”. 2 To select desired temperature. (100 °C~230 °C) Select temperature by tap “+”/“-” or swipe the slider bar.
To Cook Combine with Steam by time Setting (continued) 3 Touch once. Touch the Set key to verify your desired temperature. 4 Touch to preheat A “P” will appear in the display window. When the oven is preheated the oven will beep 3 times and the “P” will Àash. Then open the door and place the food inside. 5 To select the cooking time. Select the cooking time by tap “+”/“-” or swipe the slider bar. (Up to 1 hour.) 6 Touch . Cooking will start. The time in the display window will count down. Note: 1.
Steam Shot Setting This feature allows you add steam during cooking (up to 3 minutes). Adding steam during cooking enhances heat distribution and aids the rising process of breads, cakes and pastries. There are four combinations that you can use steam shot - microwave, grill, crispy grill and convection. ( Set and operate the desired program. ) Optional As required during operation, hold steam for 2 seconds and 1 minute steam will be added.
3-Stages Setting This feature allows you to program 3 Stages of cooking continuously. E.g.: Continually set [600 W] 2 minutes, [Steam 2] 3 minutes and [Grill 3] 10 minutes. 1. Touch to select Micro Power 6. Tap “+”/“-” or swipe the slider bar to select steam 2. 7. Touch the Set key to verify your desired power level. 5. Touch to select Steam. 8. Tap “+”/“-” or swipe the slider bar to set 3 minutes. 12. Tap “+”/“-” or swipe the slider bar to set 10 minutes. 13. Touch once.
To Cook using the Recipe Store This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to preprogram your oven for a speci¿c power level and time that is convenient for you. You are able to preprogram three memory tasks. To Set a Recipe Program: 1 Touch Once. 2 Select Memory number 1-3. Tapping “+”/“-” or swipe the slider bar until the desired memory number appears in the display window. 3 Touch once.
To Cook Food Using Sensor Reheat/Cook Sensor Reheat/Cook allows you to cook foods without selecting times and power levels. The sensor detects the heat and humidity generated by the food and cooks your food automatically. Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic wrap or a securely ¿tting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure seal cannot be achieved and inaccurate cooking may result.
To Cook Food Using Sensor Reheat/Cook (continued) 1. Sensor Reheat (uses microwave only) Reheating by Sensor is suitable for pre-cooked foods. There is a setting for frozen and refrigerator temperature or room temperature foods. It is suitable for casseroles, plated meals, soup, stews, pasta dishes (except lasagna) and canned foods. Do not reheat bread or pastry products, raw, uncooked food or beverages on Sensor Reheat.
To Cook Food Using Steam Cook There are 2 way for you to steam some of your favourite foods by setting the weight only. One is steam only, the other is microwave with steam. Steam with microwave mode saves cooking time. The oven determines the power and the cooking time automatically. Select the category and set the weight of the food. The weight is programmed in grams. 1 Touch Once. 2 Select desired menu. Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window.
To Cook Food Using Steam Cook (continued) Menu 6. Fresh Vegetables (steam only) 7. Fresh Vegetables (steam with microwave) 8. Frozen Vegetables (steam only) 9. Frozen Vegetables (steam with microwave) 10. Boiled Potatoes (steam only) 11. Boiled Potatoes (steam with microwave) 12. Chicken Breast (steam only) 13. Chicken Breast (steam with microwave) 14. Fresh Fish Fillets (steam only) 15. Fresh Fish Fillets (steam with microwave) 16. Frozen Fish Fillets (steam only) 17.
To Cook Food Using Steam Cook (continued) 6-7. Fresh Vegetables (uses steam only/uses steam + Micro) To steam fresh vegetables. Fill water tank. Place prepared vegetables onto plastic trivet. Place plastic trivet on glass shelf in the middle shelf position. Select program Fresh Vegetables. Enter the weight of the fresh vegetables. Touch START. 8-9. Frozen Vegetables (uses steam only/uses steam + Micro) To steam frozen vegetables e.g. carrots, broccoli, cauliÀower, green beans. Fill water tank.
To Cook Food Using Auto Cook This feature allows you to cook most of your favourite foods by setting the weight only. The oven determines the power setting, then the cooking time automatically. Select the category of food and then just enter the weight. Do not include the weight of any added water or the container weight. For Menu without preheat, please operate as follows: 1 Touch Once. 2 Select desired menu.
To Cook Food Using Auto Cook (continued) For Menu with preheat, please operate as follows: 1 Touch Once. 2 Select desired menu. Tapping “+”/“-” or swipe the slider bar until the desired menu appears in the display window. 3 Touch once. Touch the Set key to verify the selection. 4 Select desired weight. Tapping “+”/“-” or swipe the slider bar until the desired weight appears in the display window. 5 Touch Once. Touch Start to preheat. A “P” will appear in the display window.
To Cook Food Using Auto Cook (continued) Menu 22. Grill Chicken Pieces 23. BBQ Meat Pieces 24. Roast Chicken 25. Roast Beef 26. Roast Lamb 27. Roast Pork 28. Fresh Pizza* 29. Frozen Pizza 30. Fresh Crispy Top* 31. Frozen Crispy Top* 32. Fruit Poached 400 g (Econavi) 400 g (Econavi) 1200 g 500 g 500 g 500 g 200 g 300 g 500 g 400 g 250 g 33. Sponge Pudding 34. Muf¿ns* 35. Cookie 1 Level* 1 serv. 12 20 36. Cookie 2 Levels* 40 200 (Econavi) 2 serv. 38. Fried Chicken (Econavi) 39. Melt Butter 50 g 40.
To Cook Food Using Auto Cook (continued) 22. Grill Chicken Pieces (uses crispy grill) Suitable for most cuts of chicken pieces. Each chicken pieces should weigh between 100-250 g each. Brush with oil and sprinkle with salt. Place chicken pieces on grill tray in middle shelf position. Select Auto Menu Grill Chicken Pieces, then select the weight of the food, then touch Start. Do not use plastic wrap or lid. Note: When you use Econavi, please put food on the shadow area. Please refer to page 37. 23.
To Cook Food Using Auto Cook Menu (continued) 31. Frozen Crispy Top (uses convection only) Use for heating and browning the top of frozen purchased savoury dishes like macaroni cheese, shepherd’s pie and lasagna. All foods must be precooked and frozen. Transfer crispy top to a similar sized heatproof container. Select Auto menu Frozen Crispy Top then select the weight of food. Touch start to preheat the oven. Do not cover and place it on metal tray in the lower shelf position after preheated.
To Cook Food Using Auto Cook Menu (continued) 36. Cookie 2 Levels (uses convection only) Ingredient: Egg 75 g Plain Àour 240 g Butter 120 g (room temperature) Castor sugar 120 g vanilla essence Method: Whisk the butter and sugar to be softened and creamy with egg beater. Add beaten eggs and vanilla essence and stir evenly. Gradually add sifted plain Àour and stir evenly with wooden spoon. Select the program and touch Start key to preheat. Place the aluminum foil on the metal tray and grill tray.
Cleaning Setting Deodorization: This feature is suitable for cleaning the particular smell from the microwave oven. (30 minutes is needed) 1 Touch once. 2 Select “Deodorization”. Tapping “+”/“-” or swipe the slider bar until “Deodorization” appears in the display window. 3 Touch once. Touch the Set key to verify the selection. 4 Touch . The cooking time appears in the display window and begins to count down. Drain water: Water is pumped through the system to clean the pipes.
Cleaning Setting (continued) System cleaning The ¿rst stage of this program cleans the system with a citric acid solution. The second stage runs water through the system to rinse the pipes. 1 Make a solution of 16 g citric acid and 200 g of water, add the solution to the water tank. Ensure drip tray is empty. 2 Touch once. 3 Select “System cleaning”. Tapping “+”/“-” or swipe the slider bar until “system cleaning” appears in the display window. 4 Touch once. Touch the Set key to verify the selection.
Cleaning Setting (continued) Cavity cleaning This feature is available when the cavity is built up with fat or grease (20 minutes is needed). 1 Touch once. 2 Select “Cavity cleaning”. Tapping “+”/“-” or swipe the slider bar until “cavity cleaning” appears in the display window. 3 Touch once. Touch the Set key to verify the selection. 4 Touch . The cooking time appears in the display window and begins to count down. Notes: 1. Full the tank with water before using. 2.
To Use Timer This feature allows you to program standing after cooking is completed and to program the oven as a minute or 10 seconds timer or program delay start. To Use as a Kitchen Timer. Touch once. Set desired amount of time. (up to 90 minutes) Touch Start. Time will count down without oven operating. To Set Standing Time. Touch once. Set desired amount of standing time. (up to 90 minutes) Touch Start. Cooking will start. After cooking, standing time will count down without oven operating.
Care of your Microwave Oven Turn the oven off and remove the power plug from the wall socket before cleaning. The outside oven surfaces should be Always clean the Àat table cleaned with a damp cloth. To prevent after cooling down with a mild damage to the operating parts inside detergent and wipe to dry. the oven, water should not be allowed to seep into the ventilation openings. Keep the inside of the oven clean. When food splatters or spilled liquids adhere to oven walls, wipe with a damp cloth.
Care of your Microwave Oven (continued) Cleaning the water tank Clean with a soft sponge in water. Remove the water tank and clean the compartment where the water tank is inserted. Open the water supply cap, remove the lid and pipe cap and clean. Pipe Cap Ensure it faces downwards If the pipe cap is dif¿cult to remove, wiggle from side to side. When re-¿tting, make sure that the pipe faces down (see diagram). The rubber seal and front of the tank can also be removed for cleaning.
Before Requesting Service PROBLEM POSSIBLE CAUSE The oven is not plugged in securely. Oven will not turn on. REMEDY Remove plug from outlet, wait 10 seconds and re-insert. Circuit breaker or fuse is tripped Reset circuit breaker or replace or blown. fuse. There is a problem with the outlet. Plug another appliance into the outlet to check if the outlet is working. The door is not closed completely. Close the oven door securely. Start key was not touched after Touch Start key.
Before Requesting Service (continued) THESE THINGS ARE NORMAL The oven causes interference with my TV. 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. Steam accumulates on the oven door and warm air comes from the oven vents. During cooking, steam and warm air are given off from the food.
Panasonic Warranty (for Australia) – 49 – F0003BH70QP_OI.
Panasonic Warranty (for New Zealand) – 50 – F0003BH70QP_OI.
Quick Guide to Operation Feature How to Operate To Set Clock ( page 13) Tap twice Set time of day. Touch once To Cancel To set To Set/Cancel Child Safety Lock ( page 13) To Cook/Reheat/ Defrost by Micro Power & 300 W + Steam and Time Setting ( page 15) or Display Once Select power level To Use Grill ( page 18) Once Once Display Once Once Set time To Use Turbo Defrost Key ( page 16) 3 times. 3 times.
Quick Guide to Operation (continued) Without Preheating: Once Once Set temperature Once Set time With Preheating: To Use Convection ( page 20-22) Once Once Set temperature After Preheat Put food into the oven Once Once Set time Ferment: Once Once Set time To Use Steam only ( page 23) Once Set 40 °C Once Select power level Once Once Set time – 52 – F0003BH70QP_OI.
Quick Guide to Operation (continued) Without Preheating: Once To Use Steam Plus ( page 25-26) Once Set temperature Once Set time With Preheating: Once Once Set temperature After Preheat Once To Use Steam Shot ( page 27) Put food into the oven Once Set time ( Set and operate the desired program. ) Optional If you want to add 2 or 3 minutes, tap Steam key once or twice within 3 seconds after step 2. As required during operation, hold steam for 2 seconds and 1 minute steam will be added.
Quick Guide to Operation (continued) To Cook using Steam Cook.
fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly these following techniques are extremely important. It’s a must for you to be familiar with the following tips. Food Characteristics Techniques for Preparation Size and Quantity Timing Small portions cook faster than large portions. As you increase the quantity of food you put into the microwave oven, you must also increase your cooking time.
Techniques for Preparation Converting Your Favourite Conventional Recipes for Microwave Cooking Microwave Recipe Techniques Covering Covering food minimizes the microwave cooking time. Because microwave cooking is done with time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so it retains more heat and steam.
Handy Hints and Tips How to Keep Everything Hot at The Same Time Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot. Cooking of some foods may be interrupted while you start others, without harming the nutritional value or Àavour of either. A recipe which requires standing time can be microwaved ¿rst and another food cooked while it stands.
Breakfast Basics Cheesy Ham Omelette BACON CHEESY HAM OMELETTE Serves: 1 to 2 Ingredients: 2 rashers bacon Method: 1. Place rashers between two sheets of paper towel on a dinner plate. 2. Cook on 1000 W for 1½ to 2 minutes. Serves: 1 to 2 Ingredients: 3 2 tablespoon BACON AND EGG IN A CUP Serves: 1 Ingredients: 2 slices bacon 1 × 60 g egg 1 tablespoon grated cheddar cheese Method: 1. Place bacon on a dinner plate between 2 sheets of paper towel cook on 1000 W for 40 seconds to 1 minute. 2.
SCRAMBLED EGGS COFFEE Serves: 2 Ingredients: 2 × 60 g 2 tablespoon Serves: 1 Ingredients: 1 cup (250 ml) water 1 teaspoon instant coffee Method: 1. Pour water into a heatproof cup. Add coffee. Stir. Cook on 1000 W for 1 to 2 minutes. Add milk and sugar if desired. Stir. eggs milk pinch salt Method: 1. In a 1-litre dish, beat eggs lightly with a whisk. Add milk and salt and whisk until well combined. 2. Cover dish with plastic wrap and cook on 800 W for 1 minute. 3.
FRENCH TOAST Breakfast Basics Ingredients: 1 bar 70 g 10 g 3g HANDMADE SAUSAGES Ingredients: 200 g meat mince 4 sheets baking paper (30 x 10 cm) A: 200 g onion (chopped) ½ teaspoon ground garlic Method: 1½ tablespoon milk 1 tablespoon corn starch 1. Cut the french loaf into 2 cm slices. Stir butter, salt garlic, caraway and salt in a dish and mix them well. ½ teaspoon common sage 2.
CHICKEN AND VEGETABLE SOUP Serves: 4 Ingredients: 1 medium onion, diced 1 clove garlic, crushed 750 g soup vegetables, diced 1-litre chicken stock ½ cup arborio rice 1 bay leaf 400 g cooked chicken meat Method: 1. Place onion and garlic into a 3-litre microwave-safe bowl. Cook on 1000 W for 1 minute. 2. Add vegetables, cover and cook on 1000 W for 10 minutes, stir halfway through cooking. 3. Remove covering and add chicken stock and bay leaf. Cook on 1000 W for 10 minutes. 4.
Soups, Snacks and Starters SHORT AND LONG SOUP CRAB AND CORN SOUP Serves: 4 Ingredients: 200 g fresh Singapore noodles 12 (200 g) frozen mini dim sims 4 green onions, sliced 1-litre chicken stock 1 teaspoon crushed garlic ½ teaspoon chopped fresh ginger 2 tablespoon soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoon dried onion (optional) Method: 1.
POTATO AND CORN SOUP Serves: 6 to 8 Ingredients: 6 1 500 g 4 cups 1 can (440 g) 2 tablespoon ½ teaspoon rashers bacon, rind removed onion, thinly sliced potatoes, peeled and diced chicken stock creamed corn Àour, mixed with a little stock thyme pepper STEAM ROASTED BEEF AND BEAN SOUP Serves: 2 Ingredients: 100 g 60 g thinly sliced beef boiled white kidney beans (or boiled soybeans) sweet pepper onion (thinly sliced) celery (thinly sliced) cheese(Camembert cheese) powdered cheese 30 g 30 g (1/6) 40 g 40
CRISPY FOCACCIA FINGERS PIZZA SUPREME Serves: 4 to 6 Ingredients: 1 Serves: 4 Ingredients: 325 g pizza base ¼ cup tomato paste 60 g diced ham 40 g sliced cabanossi 60 g sliced salami ¼ red capsicum, sliced 2 mushrooms, sliced ¼ cup pitted black olives ½ cup grated pizza cheese Method: 1. Spread pizza base with tomato paste. Evenly sprinkle with remaining ingredients, ¿nishing with cheese. 2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 600 g then touch Start.
PIZZA ITALIANO Serves: 4 Ingredients: 325 g pizza base ¼ cup tomato paste 1 clove garlic, crushed 100 g bacon 100 g cooked chicken breast, diced 100 g green prawn meat ¼ cup sun dried tomatoes, chopped 2 tablespoon sweet chilli sauce ½ cup grated pizza cheese Method: 1. Spread pizza base with tomato paste. Evenly sprinkle with remaining ingredients, ¿nishing with cheese. 2. Cook by selecting Auto Cook Fresh Pizza. Select weight category 800 g then touch Start.
Soups, Snacks and Starters ZUCCHINI SLICE CHEESE AND RED PESTO TARTLETS Serves: 4 to 6 Ingredients: 4 rashers 1 2 cups 2 cups 1 cup 1 cup 5 125 ml 1 tablespoon Makes: 12 Ingredients: 180 g bacon, diced onion, diced grated zucchini grated carrot grated tasty cheese self raising Àour eggs, lightly beaten vegetable oil fresh chopped parsley Salt and pepper 65 g 1 Method: 1. Lightly grease a 25 cm square microwave-safe dish.
QUICHE LORRAINE CHEESE STRAWS Serves: 4 to 6 Ingredients: Pastry: 2 sheets Filling: 4 Makes: 10 Ingredients: 1 sheet ready rolled puff pastry 1 egg, beaten 1 cup parmesan cheese 2 teaspoon paprika Method: 1. Preheat oven at 200 °C. 2. Cut the pastry sheet into 10 equal strips (approx. 2 cm wide). Brush pastry with egg. Mix cheese and paprika together and sprinkle over each strip. 3. Twist pastry strips and place on the greased metal tray in lower shelf position.
Soups, Snacks and Starters NACHOS SUPREME VEGETABLE FRITTATA Serves: 4 to 6 Ingredients: 500 g 1 35 g 140 g 1 teaspoon 310 g 180 g 1 ½ cup ½ cup Serves: 4 Ingredients: 250 g 250 g 250 g 1 6 ½ cup topside mince onion, chopped taco seasoning mix tomato paste mexican chilli powder red kidney beans with liquid corn chips avocado sour cream grated cheese paprika Method: 1. Place meat and onion in a 2-litre dish. Cook on 800 W for 6 minutes. Mix with a fork breaking up any large pieces of meat. 2.
SPINACH AND FILO PIE ROASTED NUTS Serves: 4 to 6 Ingredients: 1 250 g 4 1 cup 1 tablespoon ½ teaspoon Serves: 2 to 4 Ingredients: 1 cup bunch spinach fetta cheese eggs cream Àour nutmeg ground black pepper clove garlic, crushed ¿lo pastry butter, melted sesame seeds 2 teaspoon Method: 1. Place peanuts in a single layer on a pie plate. Cook on 1000 W for 4 to 6 minutes, stirring every 2 minutes during cooking until golden brown. 2. Drizzle nuts with oil and sprinkle with salt. Stir well.
Directions for Cooking Fish and Shell¿sh by Micro Power Fish and Shell¿sh Clean ¿sh before starting the recipe. Arrange ¿sh in a single layer, do not overlap edges. Prawns and scallops should be placed in a single layer. To Cook by Time: Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns or scallops. Cooking Fish and Shell¿sh by Micro Power AMOUNT POWER APPROX.
SALMON WITH HOLLANDAISE SAUCE Serves: 4 Ingredients: 4 30 ml Sauce 3 30 ml 150 g salmon ¿llets or steaks each 100 to 150 g white wine BUTTERED SALMON STEAMED WITH VEGETABLES IN PAPER WRAP Serves: 2 Ingredients: 2 fresh salmon slices (approximately 80g each) cabbage enoki mushroom Chinese chives butter baking paper (30 x 30 cm) Fish and Shell¿sh 40 g 30 g 10 g 20 g 2 sheets A: Method: 2 tablespoon miso 1. Place salmon in dish with wine.
Fish and Shell¿sh SALMON STEAMED WITH VANILLA LEMON PEPPER FISH Ingredients: 3 pieces Serves: 2 Ingredients: 500 g ¿sh ¿llets ¼ cup lemon juice 1 teaspoon cracked black (ground) pepper Method: 1. In a 1-litre dish place all ingredients. Set on 600 W for 7 to 9 minutes. Stand for 3 minutes.
COCONUT FISH CURRY Serves: 4 to 5 Ingredients: 1 1 200 ml 1 1 tablespoon COD EN PAPILLOTE WITH BULGHUR AND HERB PILAF Serves 4 onion red pepper coconut milk tomato curry paste juice of ½ lemon coley or pollock, cut into cubes salt and pepper Ingredients: 280 g SMOKED FISH Serves: 2 to 4 Ingredients: 2 1 tablespoon medium sized smoked ¿sh ¿llets (approx. 500 g) butter, melted freshly ground black pepper Method: 1. Place all ingredients in a 3-litre casserole dish.
CREAMY COD & LEEK CHOWDER ORANGE WHITEFISH SALAD Serves: 4 Ingredients: 500 g Serves: 2 Ingredients: 12 pieces Fish and Shell¿sh 25 g 2 15 ml 568 ml potatoes, peeled and cut into 1 cm cubes butter large leeks, thickly sliced plain Àour hot ¿sh stock bay leaf milk cod ¿llet, cubed tiger prawns, peeled 400 g (2 pieces) 2 tablespoon moderate 120 g 275 ml 250 g 10 Method: 1. Place potatoes in a large shallow dish with 3 tablespoon water and cover. Place on base of oven and cook on 600 W for 7 minutes.
STEAMED WHITEFISH WITH MUSHROOM Ingredients: 2 pieces Assorted 60 g STEAMED GARLIC PRAWNS CHINESE-STYLE White¿sh (¿shbone removed, 80 g each piece) honshimeji mushroom, enoki mushroom salt, pepper cooking wine honewort olive oil baking paper (30 x 30 cm) GARLIC & CHILI PRAWNS Serves: 4 Ingredients: 1 kg 1 40 g 3 2 ½ 100 g 1 tablespoon 80 ml ¼ cup uncooked king prawns small red onion, thinly sliced butter garlic cloves, crushed fresh bird’s eye chillies, deseeded & ¿nely chopped small red capsicum, ¿nely
Fish and Shell¿sh VANILLA SHRIMP GRILL STEAMED MUSSELS WITH GARLIC Serves: 2 Ingredients: 320 g (15 pieces) shrimp 2 pieces garlic A: moderate assorted vanilla 1 piece rosemary 2 tablespoon olive oil moderate salt moderate pepper Method: 1. Remove the heads from the shrimps. Cut open the shrimp with the shells and remove the intestines. Wash thoroughly and wipe dry the water. Place A into a bowl and stir evenly.
STEAMED PUMPKIN WITH SEAFOOD AND BUTTER Serves: 2 Ingredients: 120 g (6 pieces) 100 g (6 pieces) 80 g 2 spears 40 g shrimp scallop pumpkin green asparagus* natural cheese (mozzarella, for pizza) butter olive oil soy sauce baking paper (30 x 35 cm) GOLDEN SEAFOOD PIE Fish and Shell¿sh 10 g moderate moderate 2 sheets A: 4 cloves garlic (cut into thin slices) 2 pieces basil (ripped) moderate salt B: 2 tablespoon milk ½ teaspoon stock powder moderate salt Method: 1.
Directions for Cooking Whole Poultry by Microwave Cooking Season as desired, but salt after cooking. Browning sauce (e.g. soy, Worcestershire) mixed with equal parts of butter will enhance the appearance. Poultry After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer, inserted into the thigh muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could Poultry may be stuffed or unstuffed.
Directions for Cooking Poultry Pieces by Microwave Arrange pieces skin-side up, and evenly spread in a shallow dish. Cover with wax paper, or paper towel. Multiply the weight by the minimum time recommended in the chart. Cooking Poultry by Micro Power POULTRY POWER TEMPERATURE AFTER COOKING APPROX.
CHICKEN CACCIATORE COQ AU VIN Serves: 4 Ingredients: 1 kg chicken drumsticks 400 g can tomatoes, diced ¼ cup tomato paste 1 teaspoon minced garlic 1 onion, sliced 2 teaspoon dried oregano ¼ red capsicum, sliced Method: 1. In a 3-litre dish mix all the ingredients. Cover. Please on base of oven and cook on 600 W for 30 minutes. Stir, uncover and cook on Convection 200 °C for 15 minutes.
GREEN PEPPER CHICKEN CHICKEN PIE Serves: 4 Ingredients: 20 g butter 500 g chicken breast ¿llets, sliced 2 tablespoon green pepper corns 1 teaspoon chicken stock powder 1 tablespoon seeded mustard 2 tablespoon lemon juice ½ cup cream Method: 1. Place butter in a 3-litre dish. Cook on 1000 W for 20 seconds. 2. Add chicken and cook on 800 W for 8 to 10 minutes, stirring halfway through cooking. 3. Mix together remaining ingredients and pour over chicken. Cook on 1000 W for 2 to 3 minutes.
CHICKEN CURRY SOY CHICKEN AND VEGETABLES Serves: 4 to 6 Ingredients: 1 onion, chopped 2 tablespoon red curry paste 500 g chicken ¿llets 1 cup coconut milk 2 cups ¿nely sliced vegetables 1 tablespoon ¿sh sauce 1 tablespoon brown sugar Method: 1. In a 3-litre dish mix onion and curry paste. Cook on 1000 W for 4 minutes with lid, stiring halfway. 2. Add chicken. Cook on 600 W for 4 minutes. Stir. Cook on 600 W for 4 minutes, 3. Add coconut milk, vegetables, ¿sh sauce and brown sugar. Cover.
GRILLED SWEET CHILLI AND LIME CHICKEN Serves: 6 Ingredients: 1 1 tablespoon ¼ cup 2 tablespoon 6 Guacamole: 1 1 1 tablespoon ½ cup MARINATED CHICKEN BREASTS Serves: 4 Ingredients: 4 clove garlic, crushed chopped coriander sweet chilli sauce lime juice chicken thigh ¿llets, halved medium size ripe avocado clove garlic, crushed lime juice lite sour cream cracked black pepper WARM CHICKEN SALAD Serves: 4 Ingredients: 1 tablespoon sesame oil 2 tablespoon soy sauce 4 single chicken breast ¿llets 2 cups snow p
PLUM GLAZED QUAILS STEAMED CHICKEN AND NOODLES Serves: 2 to 4 Ingredients: 4 ½ cup 1 1 tablespoon 2 tablespoon Makes approx. Ingredients 2 large chicken breasts 3 tablespoon chopped fresh coriander 2.5 cm piece ginger, cut into strips 6 to 8 spring onions, ¿nely chopped 2 garlic cloves, peeled and crushed 1 red chilli, ¿nely chopped 50 ml light soy sauce 30 ml rice vinegar 1 teaspoon soft brown sugar 2 tablespoon groundnut oil 1 tablespoon vegetable oil 1 teaspoon sesame oil 200 g egg noodles Method: 1.
ROAST HERB CHICKEN STUFFED ROAST CHICKEN Serves: 4 Ingredients: 1.5 kg chicken 60 g butter 1 tablespoon chopped rosemary 1 tablespoon parsley Method: 1. Place butter in a 2 cup jug. Cook on 800 W for 40 seconds. 2. Add rosemary and parsley. Tie legs of chicken together with string. Brush with butter mixture. 3.
ROAST TURKEY Serves: 6 to 8 Ingredients: 2.5 kg 60 g 1 1 2 2 cups 2 tablespoon 1 tablespoon 1 Poultry 2 tablespoon 1 tablespoon turkey butter stick celery, ¿nely sliced small onion, ¿nely chopped small cooking apples, peeled and grated fresh breadcrumbs brandy parsley, ¿nely chopped egg salt and pepper brandy, extra oil lemon pepper or seasoned salt Method: Roast Turkey 1. Clean and pat dry turkey with paper towel. Melt butter in a 1-litre casserole dish on 1000 W for 30 to 40 seconds.
Directions for Cooking Tender Cuts of Meat by Microwave For best results, select roasts that are uniform in shape. Place meat on a microwave suitable rack in a rectangular dish. Beef rib roast should be placed cutside down. Other bone-in roasts should be placed fat-side down. Boneless roasts should be placed fatside up. Halfway through cooking turn roasts. Loosely cover baking dish with wax paper or paper towel to prevent splatter.
Directions for Cooking Less-Tender Cuts of Meat by Microwave Main Fare Meats Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 1 cup of soup, broth, etc per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat. Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is used, prepare the bag according to package directions. Do not use wire or metal twist-ties.
RACK OF LAMB Serves: 4 Ingredients: 2 racks 2 lamb (approx. 450 g each) cloves garlic, cut into slices rosemary Method: 1. Score rack of lamb and insert slices of garlic under skin. 2. Place lamb fat up on metal tray in lower shelf position. Sprinkle with rosemary. Cook on 180 °C for 35 to 40 minutes. Stand for 5 minutes before serving.
Main Fare Meats GOULASH ROAST BEEF Serves: 4 Ingredients: 750 g 1 1 1 tablespoon 1 tablespoon 2 tablespoon 1 teaspoon 1 Serves: 6 Ingredients: 2 kg diced lamb onion, ¿nely chopped clove garlic, crushed butter Àour tomato paste paprika small red capsicum cut into 2.5 cm cubes beef stock sour cream Method: 1. Sprinkle beef with seasoned Flour. 2. Place beef on glass shelf, cook on 600 W in lower shelf positon for 20 minutes and cook on convection 180 °C for 30 minutes medium result.
BEEF ROLL WITH SPINACH AND SPRING ONION STUFFING Serves: 4 to 6 Ingredients: 2 Stuf¿ng: 1 tablespoon 1 clove ½ 4 ¼ cup Serves: 4 Ingredients: 500 g 1 1 ½ cup 1 tablespoon thick skirt steaks (approx. 500 g each), pounded butter garlic, crushed bunch spinach, washed and roughly chopped green onions, ¿nely sliced fresh breadcrumbs salt and pepper egg, lightly beaten slivered almonds tomato puree clove garlic, crushed dried oregano dried thyme dried basil pinch of pepper Method: 1.
BARBECUE GLAZED MEATLOAF Main Fare Meats Serves: 4 Ingredients: Barbecue Glaze: ¼ cup 1 tablespoon 1 tablespoon 1 tablespoon Meatloaf: 1 400 g 150 g 1 2 ¼ cup 1 ¼ cup 1 tablespoon 8 HERBED BEEF AND MOZZARELLA ROLL-UP Serves: 4 Ingredients: 750 g 1 1 clove water tomato paste red wine vinegar brown sugar small red capsicum beef mince sausage mince medium brown onion, diced cloves garlic, crushed dried breadcrumbs egg lightly beaten chopped fresh basil leaves fresh oregano leaves, chopped bacon rashers, ri
LASAGNE CHILLI BEEF Serves: 4 to 6 Ingredients: 250 g 3 tablespoon 3 tablespoon Meat Sauce: 750 g 2 410 g 400 g ¼ cup 2 1 tablespoon 3 Serves: 4 to 6 Ingredients: 500 g beef mince 1 diced onion 1 teaspoon minced garlic 35 g packet chilli seasoning mix 400 g can tomato puree 440 g can kidney beans, drained Method: 1. Place mince, onion, garlic, chilli seasoning and tomato puree in a 3-litre dish. Mix well. Cook on 1000 W for 10 minutes. Stir halfway through cooking. 2.
CHINESE BEEF AND VEGETABLES SAVOURY MINCE Serves: 4 to 6 Ingredients: 400 g 1 teaspoon 1 teaspoon 1 tablespoon 2 tablespoon ¼ cup 3 cups Serves: 4 Ingredients: 1 onion, chopped 1 clove garlic, crushed 5 ml oil 400 g can chopped tomatoes 150 ml red wine 30 ml tomato puree 5 ml mixed herbs 500 g beef mince salt and pepper Method: 1. Place onion, garlic and oil in casserole. Place on base of oven and cook on 600 W for 3 minutes. 2. Place all other ingredients in casserole. Stir well.
CHEESE STEAK Serves: 4 Ingredients: 1 onion, chopped 1 teaspoon minced garlic 200 g diced potatoes 600 g beef, diced 2 carrots, diced ѿ cup tomato paste 1½ cups beef stock 100 g whole button mushroom ¼ cup frozen peas Method: 1. Place onion and garlic in 3-litre casserole dish. Cook on 1000 W for 1 to 2 minutes. 2. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on 1000 W for 8 minutes. Stir and cook on 440 W for 28 to 30 minutes. 3. Add mushrooms and frozen peas.
Main Fare Meats BLACK PEPPER BEEF BBQ Serves: 2 Ingredients: 300 g beef belly (for BBQ) moderate corn starch 1 piece garlic (sliced) 90 g onion 60 g green pepper moderate salt 1 tablespoon vegetable oil A: 1½ tablespoon soy sauce 1½ tablespoon oyster sauce 1½ teaspoon custer sugar 1 teaspoon rough black pepper Method: 1. Put A into a larger bowl and stir. Sprinkle a thin layer of corn starch on the beef, and stir with garlic (leave it standing for 10 minutes for a stronger Àavor). 2.
BARBECUED SPARE RIBS SWEET AND SOUR GREEN PEPPER WITH MEAT Serves: 4 Ingredients: 1 kg pork spare ribs ½ cup fruit chutney ½ cup tomato sauce 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce Method: 1. Place all ingredients into a large pyrex bowl and mix well. Allow the spare ribs to marinate for several hours or overnight. 2. Preheat oven to 200 °C. Place spare ribs on glass shelf in lower shelf postion and cook for 23 to 25 minutes. Turn halfway through cooking. Serve with rice.
Directions for Cooking Vegetables by Microwave Vegetable Varieties Fresh Vegetables Place vegetables in a casserole dish. Add 2 to 3 tablespoon of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on 1000 W according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange, if required.
Cooking Fresh Vegetables by Micro Power Vegetables should be covered and cooked on 1000 W for best results. Weights given are trimmed weights. VEGETABLE QUANTITY COOKING PROCEDURE Asparagus 250 g Covered dish with 1»4 cup water Beans (¿nely sliced) 250 g Covered dish with »4 cup water 1 3 to 4 6 to 8 4 whole (1 kg) Broccoli 250 g Covered dish with 1»4 cup water. 6 to 7 Brussels Sprouts 500 g Covered dish with 1»4 cup water.
Vegetable Varieties QUINOA TABBOULEH WITH MINT VEGETABLE CURRY Serves: 6 to 8 Ingredients: 300 g 2 300 g 1 100 ml Serves: 4 to 6 Ingredients: 1 onion sliced 2 tablespoon green curry paste 3 cups sliced vegetables 440 g can chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce ½ cup chopped nuts Method: 1. In a 3 litre dish place onion and curry paste. Cook on 1000 W for 2 minutes. 2. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce.
CHEESY MASHED POTATOES Serves: 4 Ingredients: 500 g ¼ cup ¼ cup 1 tablespoon ¼ cup potatoes, peeled and quartered water milk butter grated cheese pinch of nutmeg Method: 1. Place potatoes and water into a 2-litre casserole dish. Cover and cook on 1000 W for 10 to 13 minutes. Drain. 2. Mash potatoes with a potato masher. Add remaining ingredients except nutmeg. Mix well. Cook on 1000 W for 1 minute, sprinkle with nutmeg. Stir well before serving.
POTATO WEDGES Serves: 4 Ingredients: 500 g potatoes oil, for brushing Method: 1. Cut potatoes into wedges. Place on glass shelf in lower shelf position, cook 600 W for 8 to 10 minutes and cook Convection 200 °C for 20 to 25 minutes. Vegetable Varieties BAKED CHEESE POTATO Serves: 2 Ingredients: 100 g natural cheese (for pizza) 4 tablespoon cheese powder A: 400 g potato (cut into 2 mm slices) 4 tablespoon water 20 g butter moderate pepper Method: 1.
TOMATO AND ONION MINTED PEAS Serves: 4 Ingredients: 600 g (approx. 3) tomatoes, thinly sliced 1 onion, thinly sliced ½ teaspoon basil salt and pepper to taste Method: 1. Place all ingredients in a 2-litre casserole dish. Cook covered on 1000 W for 7 to 10 minutes. Serve with barbecued steak or grilled meat.
BROCCOLI AND CHEESE SAUCE VEGETARIAN CHILLI Serves: 2 to 3 Ingredients: 250 g Serves: 4 Ingredients: 15 ml oil 1 onion, ¿nely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml chilli powder 3 ml cumin 175 g bulgar wheat 400 g can chopped tomatoes 30 ml tomato puree 450 m water 400 g can red kidney beans, drained Method: 1. Place oil, onion, pepper, chilli and carrots in a large casserole. Cover, place on base of the oven and cook on 1000 W for 4 to 5 minutes or until softened. 2.
STUFFED COURGETTES Serves: 4 Ingredients: 2 courgettes, halved lengthways 2 teaspoon extra virgin olive oil For the stuf¿ng: 30 g dried white breadcrumbs 20 g pine nuts 3 spring onions, trimmed and ¿nely sliced 1 garlic clove, crushed 1 teaspoon dried thyme leaves 20 g Parmesan, ¿nely grated Method: 1. Fill water tank. Place courgettes on trivet, and place trivet on glass shelf in lower shelf position and cook on Steam 1 for 15 minutes. 2. For the stuf¿ng mix all the ingredients together in a bowl.
Directions for Cooking Rice and Other Grains by Microwave Follow directions in chart on page 107 for recommended dish size, amounts of water and cooking time. Add grain to cold water. Add salt and butter according to package directions. Rice, Pasta and Cereal Cook on HIigh for time recommended in chart. Allow to stand covered before serving. For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving.
Directions for Cooking Rice and Other Grains by Microwave APPROX.
SPICY TUNA PASTA BAKE MIXED MUSHROOM CANNELLONI Serves: 4 Ingredients: 250 g 1 litre 5 ml Serves: 4 Ingredients: 6 45 ml 1 3 25 g 225 g Rice, Pasta and Cereal 2 5 ml fusilli boiling water olive oil 1 red and 1 yellow pepper, sliced cloves of garlic, crushed crushed dried chillies tins chopped tomatoes granulated sugar tins tuna, drained and Àaked fresh breadcrumbs grated parmesan 2 x 400 g 1 teaspoon 2 x 200 g 25 g 30 ml Method: 1. Place fusilli in water.
CREAMY SUN-DRIED TOMATO PENNE LEMON & ASPARAGUS RISOTTO Serves: 4 Ingredients: 250 g penne 5 cups boiling water ½ cup sliced ham ¼ cup grated parmesan cheese, extra Sauce: ½ cup sun-dried tomatoes in oil, drained 1 cup basil leaves ¼ cup toasted pinenuts ѿ cup grated parmesan cheese 300 ml cream Method: 1. Place pasta and water in a 4-litre casserole dish. Cook on 1000 W for 14 to 16 minutes stir halfway through cooking time, or cook by Sensor Cook. 2. While pasta is cooking, prepare sauce.
Rice, Pasta and Cereal LENTIL BIRYANI HUMMUS Serves: 4 to 6 Ingredients: 450 g basmati rice 15 ml oil 1 large onion, sliced 5 ml root ginger, grated 1 garlic clove, crushed 3 ml turmeric 5 ml chilli powder 10 ml curry powder 150 ml natural yoghurt 100 g mushrooms, sliced 2 tomatoes, peeled and chopped 100 g tinned green lentils 50 g cashew nuts Method: 1. Place rice in bowl with 550 ml boiling water. Cover, place on the base of the oven and cook on 1000 W for 8 to 10 minutes and stir halfway. 2.
CHOCOLATE CAKE Serves: 8 Ingredients: 200 g 200 g 4 200 g 50 g 100 ml 75 g 75 g 250 g 250 g 100 g Serves: 8 Ingredients: 100 g plain chocolate 100 g butter 4 eggs 100 g icing sugar 50 g self raising Àour 50 g ground almonds Topping: 50 g butter 25 g cocoa powder 30 ml milk 225 g icing sugar Method: 1. Place chocolate and butter in a bowl. Place on the base of the oven and melt on 1000 W for 1 to 2 minutes. Cool slightly. 2. Whisk eggs and sugar until pale and Àuffy and then fold in the chocolate mixture.
Cakes, Slices and Biscuits STEAMED VANILLA SPONGE WITH CUSTARD Serves: 6 to 8 Ingredients 250 g 250 g 4 1 teaspoon 250 g 1 teaspoon 50 ml Custard: 250 ml 2 25 g 2 teaspoon butter, Plus extra for greasing caster sugar eggs vanilla extract Àour baking powder milk milk egg yolks caster sugar cornÀour few drops vanilla extract Method: 1. Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and the sugar in a mixing bowl until pale and Àuffy.
FRUIT SCONES Makes: 6 Ingredients: 60 g brown sugar 60 g egg (beaten) certain amount dried raisin A: 70 g plain Àour 20 g matcha tea powder 1g baking powder B: 35 g unsalted butter (chopped) 80 g white chocolate (small pieces) Mold: 6 sets 6 cm cup cake mold Method: 1. Mix and sieve ingredients A. Put ingredients B in a microwave safe casserole and cook on 440 W for 1 minute to 1 minute 30 seconds with cover. Stir B and gradually add brown sugar, and then add beaten egg by three times to mix them well.
Cakes, Slices and Biscuits FRUITY SWISS ROLL Container: Mental tray (lower shelf). Ingredients: 150 g egg 60 g castor sugar (sieved) a little vanilla extracts 60 g plain Àour (sieved) 20 g unsalted butter (melted) 250 ml cream certain amount various fruits (garnishing) 1 piece baking paper Mold: 1 26 cm×16 cm fruity roll mold Method: 1. Press “oven” pad to start preheat at 150 °C. 2. Mix the beaten eggs and castor sugar well the same way as making chocolate cake, and then add vanilla extracts. 3.
CHOCOLATE CHIP COOKIES Makes: 18 to 20 biscuits Ingredients: 2 tablespoon liquid glucose ¼ cup brown sugar 60 g butter, melted ѿ cup plain Àour 60 g almonds, ¿nely chopped Method: 1. Combine glucose and sugar in a 1-litre casserole dish. Cook on 600 W for 1 minute 30 seconds to 2 minutes. 2. Add melted butter to glucose mixture. Stir in Àour and almonds. Mix well. 3. Preheat oven to 180 °C. 4. Place small teaspoonful of mixture 8 cm apart onto the greased metal tray.
Cakes, Slices and Biscuits HONEY OATY SLICE CARAMEL COCONUT SLICE Makes: 27 × 17 cm Swiss roll pan Ingredients: 1 cup rolled oats 1 cup plain Àour ¾ cup coconut ¾ cup sugar 125 g butter 3 tablespoon honey 2 tablespoon water ½ teaspoon bicarbonate of soda Method: 1. Grease and paper line a 27 cm × 17 cm slice pan. 2. Combine oats, Àour, coconut and sugar in a large bowl. 3. In a 2-litre pyrex bowl, place butter, honey and water and cook on 800 W for 1 to 2 minutes, stir in bicarbonate of soda. 4.
MUESLI SLICE HONEY ALMOND BROWNIES Makes: 6 Ingredients: 125 g butter 200 g white chocolate ¾ cup sugar ¼ cup honey 2 teaspoon vanilla essence 2 eggs 1 cup plain Àour ¾ cup blanched almonds Method: 1. Melt butter and chocolate in a bowl on 800 W for 1 to 2 minutes. 2. Add sugar, honey, vanilla essence and eggs and mix well. Add Àour and almonds. Pour into a greased and lined 20 cm square deep pan. 3. Preheat oven to 180 °C.
Desserts and Pastries CHRISTMAS PUDDING CHOCOLATE FUDGE PUDDING Serves: 6 to 8 Ingredients: 1 1 1 400 g 45 ml 15 ml 50 g Serves: 4 Ingredients: 50 g 100 g 100 g cooking apple, peeled and grated carrot, peeled and grated orange, juice and grated rind mixed dried fruit brandy black treacle self-raising Àour pinch of salt cocoa mixed spice nutmeg shredded suet fresh breadcrumbs mixed peel Àaked almonds eggs, beaten 15 ml 5 ml 3 ml 100 g 150 g 50 g 50 g 2 Method: 1. Place apple and carrot in a large bowl.
STICKY PUDDING WITH TOFFEE SAUCE RICE PUDDING Serves: 4 Ingredients: 150 g Serves: 4 Ingredients: 100 g 1 litre 80 g fresh or ready to eat dates stoned and ¿nely chopped butter caster sugar eggs, lightly beaten self raising Àour grated nutmeg ground ginger STEAMED SUET SPONGE PUDDING Serves: 4 Ingredients: 150 g self-raising Àour pinch of salt caster sugar suet egg milk jam or golden syrup 50 g 50 g 1 150 ml 30 ml Method: 1. Mix the Àour and salt and stir in sugar and suet.
Desserts and Pastries VICTORIA SANDWICH FOCACCIA Serves: 8 Ingredients: 175 g butter or margarine 175 g caster sugar 3 eggs 175 g self-raising Àour Method: 1. Cream butter and sugar until pale and Àuffy. Add the eggs a little at a time beating well after each addition. Fold in half the Àour, using a metal spoon, then fold in the remaining Àour. 2. Spoon the mixture into two 18 cm cake tins lined with greaseproof paper and level with a knife. 3. Preheat oven on Convection 180 °C. 4.
MANGO, PEAR & GINGER CRUMBLE PAVLOVA Serves: 6 Ingredients: 450 g 15 ml 2 Serves: 4 Ingredients: 300 g STRAWBERRY PAVLOVA rhubarb, trimmed cut to 3 cm lengths apples, peeled, cored and diced crystallized ginger, thinly sliced caster sugar orange, grated rind and juice 2 30 g ½ cup 1 Method: 1. Place all ingredients into a 2-litre microwave-safe dish. Stir to dissolve sugar. Cook on 1000 W for 6 to 8 minutes or until fruit is softened. To Cook by Auto Menu: 1.
Desserts and Pastries APPLE PIE Apple Jalousie APPLE JALOUSIE Serves: 6 to 8 Ingredients: Pastry: 185 g butter ½ cup caster sugar 1 tablespoon lemon juice 1 egg 1½ cups plain Àour 1 cup self-raising Àour Filling: 800 g pie apples ¼ cup caster sugar 1 teaspoon arrowroot 1 teaspoon cinnamon Method: 1. Preheat oven to Convection on 180 °C. 2. Using electric beaters or a food processor, process all pastry ingredients except Àour until smooth and creamy. Add Àours and process until combined.
CANDIES PEARS Serves: 2 Ingredients: 300 g (one) pear (or apple) 3-4 pieces lime (sliced) A: 40 g castor sugar 65 ml water 1 tablespoon Cointreau (at one’s preference) Method: 1. Peel the skin of the pear and cut into 6 pieces from the center. 2. Put pear and lime into the microwave safe casserole dish and add A. 3. Pour water into the tank before cooking. Place the dish in the center of the tray. Place tray in the middle shelf position.
Desserts and Pastries LEMON MERINGUE PIE CHOCOLATE AND COFFEE TRUFFLES Serves: 6 Ingredients: 125 g butter 250 g plain Àour 25 g icing sugar 1 egg yolk 30 ml water Filling: 60 g cornÀour 400 ml water 3 lemons, juice and grated rind of 125 g sugar 3 egg yolks Meringue 225 g caster sugar 4 egg whites Method: 1. Rub butter into the Àour until the mixture resembles ¿ne breadcrumbs and stir in sugar.
TOMATO SAUCE Ingredients: 1 1 1 25 g 2 2 x 400 g 3 ml 150 ml WHITE SAUCE butter Àour milk salt pepper grated nutmeg Method: White Sauce 1. Place onion, celery, carrot, butter and garlic in casserole. Place on the base of the oven and cook on 1000 W for 4 minutes. 2. Add the tomatoes, herbs and wine or stock. Cover and cook on 600 W for 15 minutes. Liquidise then press through a sieve for a smooth sauce. Season to taste. CUSTARD SAUCE Method: 1.
MINT SAUCE HOLLANDAISE SAUCE Makes: Approximately ѿ cup Ingredients: 1 tablespoon water 1 tablespoon sugar 2 tablespoon brown vinegar 2 tablespoon mint, ¿nely chopped Method: 1. Combine all ingredients in a 1-cup jug. Cook on 1000 W for 30 to 40 seconds. Stir well and serve with Roast Lamb.
STRAWBERRY JAM Makes: Approximately 1700 ml Ingredients: 1 kg strawberries, washed and cut 1 kg caster sugar pectin if required Method: 1. Place all ingredients in a 4-litre casserole dish. Cover and cook on 1000 W for 5 minutes. Stir halfway through cooking. 2. Cook on 800 W for 30 to 32 minutes, stirring every 10 minutes. Cool and bottle in sterilised jars. Seal.
LEMON BUTTER MANGO CHUTNEY Makes: 1 cup Ingredients: ½ cup lemon juice 1 tablespoon lemon rind ѿ cup sugar 3 egg yolks 1 tablespoon butter 1 tablespoon cornÀour Method: 1. Blend all ingredients in a 4-cup glass jug. Cook on Medium for 3 to 4 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.
Control Panel Steam .................................... pg 23 Steam Cook........................... pg 32 Convection ....................... pg 20-22 Auto Cook ............................. pg 35 Micro Power .................... pg 15, 24 Turbo Defrost ........................ pg 16 Grill ........................................ pg 18 Timer/Clock ..................... pg 13, 44 Crispy Grill ............................ pg 19 Set Steam Plus .......................
