English Your Panasonic oven uses the latest Inverter technology. This unique technology has been used in microwave ovens in Japan for a long time. It allows significant improvements in your ovenʼs cooking times. This system, which also reduces the number of components needed, makes the oven lighter with a greater interior volume, without taking up any more of your work surface. List of Contents Cooking with your oven Which containers to use? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Which containers to use? For microwave cooking For combination cooking • Only use white kitchen paper for short amounts of time. Do not use patterned kitchen paper. • You can use smooth metal moulds during combination cooking by placing them on the enamel tray. For more details please refer to page 10. Do not use spring form tins or enamelled iron kitchenware. • Only use plastic which is microwave-safe. Do not use melamine. • Do not cook foods with a high fat or sugar content in plastic containers.
English For Combination Cooking For Convection Cooking NO when cooking with microwaves YES when cooking using the grill YES NO when using Combination cooking Testing dishes for suitability - for Microwave cooking only. When unsure that a cooking container is suitable for use in your microwave, check by using the following test: 1. Fill a microwave safe measuring jug with 300ml of cold water. 2. Place this bowl next to the container you want to test, on the glass tray.
How do microwaves produce heat? Microwaves have three properties: In conventional cooking, the hotplate or oven has to heat up first, then the baking dish, before the heat can reach the food. This is a long process which wastes a lot of energy. With microwaves, however, the heat reaches the food directly, with no detours on the way. The microwaves penetrate the food directly and cause the water, fat or sugar molecules to vibrate.
How to cook with microwaves English Covering Cover fish, vegetables, soups and stews. Leave cakes, sauces and potatoes (skin on) uncovered. Like in traditional cooking, moisture evaporates during microwave cooking. Cover the container with the suitable lid or with cling film. Stirring and turning When cooking large quantities, it is often necessary to stir the food during the cooking process in order to move the food from the edge of the dish towards the middle and vice versa.
How to cook with microwaves Spreading out the food Food cooks more quickly and evenly if it is separated and spread out in the dish. Avoid piling up or cramming in the food. Arranging the food Individual portions such as chicken legs, pork chops etc. must be arranged in the dish so that the meaty parts are at the edge of the dish and the less meaty parts (which need less cooking) are in the middle. Quantity Standing time Cooking times are proportional to the quantity of food to be cooked.
How to cook with microwaves English Ingredients Food which contains a lot of fat, sugar or salt heats up very quickly. The filling may be much hotter than the crust. Be careful when eating. Do not overheat, even if the crust does not seem very hot. Density Light and airy foods cook more quickly than heavy dense foods. Pricking Cooking time The skin or airtight membrane of certain food items prevents steam from escaping during the cooking process. For example: eggs, potatoes, apples, sausages, etc.
Choosing the right microwave cooking power The 6 possible cooking powers act like the thermostat of a traditional oven to control the speed of cooking. Some dishes - for example soups and stews - need different cooking powers to be used (MAX for 10 minutes to bring the food to the boil, before continuing the cooking process for one hour at 250W). Your oven allows you to use 3 consecutive stages of cooking (see directions for use). (2) The maximum duration using MAX power is 30 minutes.
Convection heating Accessories In order to get a nice base colour for cakes you must preheat the oven with the enamel tray. For browning the top of a gratin or grilling relatively thin meat, you may place the dish on the wire rack, on the enamel tray. Check the food several times and don't hesitate to cover the top of a cake or a quiche with a round of baking foil. You can also lower the temperature during cooking. Preheating Remember to preheat the oven for the best results when cooking meat and pastries.
Combination cooking: Grill or Convection Heating with Microwaves What is combination cooking? Combination cooking adds microwaves to the traditional cooking process in order to obtain the taste of traditionally cooked food whilst reducing cooking times by a third or by half. Which foods? Mainly large food items to be cooked or roasted, which need to be cooked for a long time, whether they are meat, fish, gratins or cakes. However, small items (biscuits, pastries, steaks, brioches, meringues, choux pastry .
Defrosting During automatic defrosting, beeps will sound to remind you to stir or turn the food. 1-Small pieces (120 to 1550g): small pieces of meat, pieces of poultry, escalopes, sausages, rib steaks, steaks, fillets or cutlets weighing between 100g and 400g. It is better to spread them out in a single layer. Do not forget to separate the pieces and turn them when the beeps sound. A standing time of 2 to 15 mins will be necessary after defrosting, to even out the temperature.
Defrosting 3.General recommendations Standing time Small food items can be cooked immediately after defrosting. It is normal for large food items to still be slightly frozen in the middle. They must be left to stand for at least one hour before cooking. During this standing time, the temperature evens out and defrosting continues through conduction. NB: if the food item is not to be cooked immediately, keep it in the refrigerator. Never refreeze a defrosted food item without cooking it first.
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En-14 IP2802_B7X50EP_Eng_00_091106.pdf14 14 2009-11-6 11:38:59 400 g (2 pieces) 500 g (4 pieces) 380 g (2 pieces) 120 g (2 pieces) 200 g 120g (2 pieces) 300 g (block) 250 g (rolled) 250 g (block) 250 g (rolled) 240 g (ball) 350 g (rolled) 300 g (1 piece) 550 g (1 piece) 110 g (1 portion) 470 g (1 piece) 500 g (1 piece) 110 g (1 piece) 200 ml 200 g 300 g 500 g Weight / Quantity 10-12 13-14 10 9 7 5 4-5 5 3 3 4 5 5-6 12 5 to 6 5 to 6 4-5 8 sec.
Reheating Manual reheating (microwave or combination): All sauces or food items which are liquid or “moist” should be reheated using microwave only (dishes in sauce, ravioli, pureed food, soup, vegetables, starchy food etc.). Food which must be browned or crispy (gratins, quiches, pies, pizzas, filled-pastry items, sweet pastries etc.) should be reheated using combination cooking.
Reheating Baby bottles and baby food: Warning: after reheating, you must always test the temperature of the milk or the food in the usual way (for example on the back of your hand), BEFORE feeding the baby or young child, to avoid serious internal burns. The baby bottle should be shaken vigorously, as the temperature may vary from the top to the bottom of the bottle. Sterilisation: we do not recommend you use the microwave to sterilise baby bottles.
En-1 18 2009-11-6 11:39:00 140 g 1 piece 220 - 250 g 1 piece 180 g 2 pieces 120 g 1 piece 125 g 1 piece 250 g 1 piece 260 g 1 piece 125 g 1 piece 150 g 1 piece 400 g 1 piece - Ham and cheese croissant - Cheese baguette - Diced pork baked in puff pastry - Cheese-topped pretzels - Hot Dogs - Cheese-topped baguette - Panini (2 & 5) - Hot Pockets Chicken vol-au-vent Large sausage roll (5) - - 2 min 30 s G1 + 600 W then 2 min standing time 2 min 30 s G1 + 600 W then 1 min standing time or MAX 2 min i
IP2802_B7X50EP_Eng_00_091106.pdf19 19 10 g 11 piece Tarte flambée / Flammekueche (bacon, FUHDP Dnd onion flan) (preheated, 4 min) 160 g 12 pieces Snails (3 & 4) Plain or onion Spanish tortilla (5) 250 g 2 pieces 150 g 1 piece 80 g 2 pieces - Pancakes / Filled pancakes - Savoury thick pancakes - Blinis (5) 200 g 500 g - 4 min G3 + 250 W then 3 min standing time. 400 g (1 piece) Seafood pastries/tarts 2 min G1 + 600 W then 2 min CH 200° - 3 min G1 + 250 W then 1 min standing time.
Weight or Quantity 20 - 400 g 10 to 11 min G1 + 600 W and 1-2 min G1 MAX 24 to 25 min MAX 3 min 30 s then 2 min standing time MAX 10 -11 min - (1) Remove packaging and place onto a heat-resistant, microwaveable dish on the wire rack. (2) Remove packaging and place onto the wire rack directly or on baking paper. (3) Use a microwaveable dish on the glass turntable. (4) Cover dish. (5) Turn or stir halfway through heating time. (6) Baking paper on enamel tray - Preheated oven.
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En-21 22 2009-11-6 11:39:00 110 g 1 piece 200 g 10 pieces 100 g 1 piece 140 g 1 piece - Chicken cordon bleu (5) - Chicken nuggets (5) - Breaded fish fillet (5) - Salmon steak (for cooking) (5) 250 ml 600 ml Milk - 1 bowl/mug - 1 jug (3, 4 & 5) 600 W 2 min 600 W 4 min 30 s MAX 1 min 50 s MAX 3 min 20 s MAX 4 min 30 s MAX 2 min MAX 2 to 3 min MAX 3 to 4 min 2 min 30 s G1 + 600 W 2 min G1 + 440 W approx.
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En-23 24 2009-11-6 11:39:00 - 16 pieces 190 g 1 piece 70 g 1 piece 100 g 500 g 1 piece 100 g 1 piece 260 g 1 piece 120 g 1 piece 600 g 1 piece 800 g 1 piece 680 g 85 g 1 portion 170 g 2 portions 700 g 6 portions 800 g 350 g 1 x 100 g Macaroons (3) Chocolate pudding (for cooking) (1) - Lemon meringue pie - Thin apple tart - Apple Tart Normande - Apple and rhubarb tart Popcorn with sugar (3) - - MAX 2 min 30 s to 3 min 1 min 20 s G1 + 440 W then 12 min standing time 1 min 30 s G1 + 600 W then 3
Tips for microwave cooking • Soften butter which has been in the refrigerator Soften for 35 to 40 s at 100W (for 250g). Remove the foil wrapper first. • Rehydrating dried fruit Add 6 tbsp of water to 200g of prunes or raisins, (or use rum for certain cake recipes). Mix and heat on MAX for 2 to 3 min. Leave to stand for 2 min. • Bring cheese up to room temperature Cheese which has been kept in the fridge should be placed in the oven and “ warmed” for 30 s to 1 min (depending on the size) at 250W.
Soups, starters and eggs If you make your own soups, you should cut all the vegetable to more or less the same size, and dice the potatoes. Use a container which is large enough (at least twice the volume of the soup to be cooked) to avoid any spillage. Add a small amount of liquid so the microwaves cook the vegetables first. Cover and cook at MAX for 10 to 15 min. Stir once the vegetables are well cooked. Finish the soup with hot stock to obtain the required volume.
Marbled Salmon and Spinach Terrine Cooking time: 15 min Container: 1 Pyrex® loaf tin, 22-25 cm long 500 g spinach, defrosted (6 min on MAX), 2 tbsp cream, 4 salmon fillets (approximately 700 g), 4 eggs, salt, pepper. 6-8 people - MICROWAVE Spread the fillets out on a plate, cover and cook on MAX for approximately 3 minutes (they should only just be cooked), cut them into 2, putting the thickest pieces to one side to later place end-to-end in the tin.
Tuna Toasts 4 people - COMBINATION COOKING Lightly toast the bread for 2 to 3 minutes on each side on GRILL setting 1, placing them on the Wire Rack or, if you prefer, in a toaster. Mix together all the other ingredients in a bowl. Season the mixture and spread onto the toast. Place the toast on the Wire Rack and cook for approx. 5 minutes in Combination mode: GRILL 1 + 100W. Cream of Courgette Soup Cooking time: 20 min Containers: 1 bowl with lid, 2 litre capacity 3 courgettes (approx.
Vegetables and starchy food Vegetables Use the automatic button for VEGETABLES to cook most fresh vegetables without calculating cooking times (see exceptions in the table on p.33). Follow the guidelines from the operating instructions. Beeps will sound half-way through the cooking time to remind you to stir or turn the vegetables. When doing so, take care not to burn yourself when removing the lid or clingfilm. This programme is not suitable for cooking steam-in bag vegetables.
Vegetables and starchy food There is a difference between: • Vegetables which contain a lot of water such as: tomatoes, courgettes, aubergines, mushrooms, spinach, endives, lettuce, onions, peppers, most fruits etc., need little or no added water, since the microwave cooking uses the water naturally found in these foods. • Vegetables which contain some water, to which you should add 9 to 10 tbsp of water (appr.
Advice for cooking vegetables • Frozen vegetables should not be defrosted. They should always be cooked from frozen. Thatʼs why this book does not contain defrosting times for frozen vegetables. • It is ESSENTIAL to stir the vegetables at least once during cooking. When using the Automatic programme, a beep will sound during cooking to remind you. • Frozen vegetables should not be cooked in their packaging. They must be transferred to a container which is microwave safe.
Cooking times for fresh and frozen vegetables VEGETABLES fresh frozen VEGETABLES fresh frozen Artichokes: -whole (2 pieces) -hearts 9-10 9-11 12-15 Green beans* 12-13 12-13 Asparagus 10-12 12-13 Runner beans 15-16 - Aubergines 9-11 - Mixed vegetables* - 15-16 18-20 - Corn on the cob (2 pieces)* 7-10 12-15 Chard 7-9 13-14 Turnips 8-10 18-20 Broccoli, Romanesco 8-9 12-13 Onions 9-12 14-16 8-10 10-11 - Beetroot* Mushrooms 9-10 12-13 Parsnips Sweet potato Carrots:
Stuffed Potatoes with Bacon Cooking time: 20-30 minutes 4 people - MICROWAVE and COMBINATION COOKING Containers: 1 Pyrex® dish, 25 cm diameter, and 1 bowl. 4 potatoes (approx. 900 g), 1 onion, 1 knob of butter, 50 g smoked bacon pieces, 2 tbsp soft cheese, 50 g grated cheese, salt, pepper. Wash the potatoes and prick the skins in several places. Place around the edges of the Glass Tray. Cook for 15 to 17 minutes on MAX. Remove and wrap in aluminium foil. Leave to stand for at least 5 minutes.
Cooking time: approx. 20 min 4 people - MICROWAVE and COMBINATION COOKING Containers: 1 Pyrex® dish, 25 cm diameter, and 1 bowl. 8 tinned or frozen artichoke hearts (approx. 400 g), 250 g mushrooms, 1 shallot, 20 g butter, 2 tbsp parsley, 1 tsp coriander seeds, 2 slices of bread, 1 egg yolk, 1 crispbread, crushed, or 10 g breadcrumbs. If the artichoke hearts are frozen, spread them out in the dish with 4 tbsp of water and cook for 10 to 12 minutes on MAX.
Stuffed Courgettes and Aubergines Cooking time: approx. 30 min 4 people - MICROWAVE and COMBINATION COOKING Containers: 1 Pyrex® dish, 27 cm diameter, and 1 bowl 2 courgettes (approx. 500 g), 2 aubergines (approx. 500 g), 1 onion, 1 knob of butter, 1 garlic clove, 2 tbsp chopped parsley, 300 g leftover mince, 1 egg, 3 crispbreads for topping, olive oil, salt, pepper. Chop the onion and cook in the bowl with butter for 2 to 3 minutes on MAX.
Cooking time: 25 min Container: 1 Pyrex® casserole dish with lid, 3 litre capacity, and 1 bowl 40 g dried porcini mushrooms, 50 g butter, 1 garlic clove, 1 onion, 250 g arborio rice, 500 ml hot water with 1 vegetable stock cube added, 12 basil leaves, chopped. 4 people - MICROWAVE Soak the mushrooms in 400 ml warm water for at least 2 hours (preferably overnight). Put the chopped onion and butter into a bowl. Cover and cook for 3 minutes on MAX. Add the rice and mix.
Meat and poultry Your oven allows you to cook meat using combination cooking (automatic programmes or manual mode, ideal for large pieces of meat or slow-cooking), using traditional methods convection heating, grill (for small pieces of meat or specific recipes) and finally using microwaves only (to quickly finish cooking a fricassee, poultry in sauce or meat cooked on the barbecue). Combination cooking Automatic programmes (Whole chicken and Chicken pieces).
• Do not add salt to the meat before cooking but afterwards. • It is important to check the food several times during cooking (in both Automatic and manual modes) so you can adjust the cooking time if necessary. • Arrange the chicken legs or other poultry so that the most meaty parts are at the edges of the dish. Traditional cooking: convection heating, grill. You will find a chart of cooking times using the Grill on page 9.
Lid: Stews and slow-cooked dishes It is recommended to cover the meat with a lid or cling film in order to speed up the cooking process and stop it spitting. It is normal to find a lot of liquid in the dish after cooking. The speed of microwave cooking and the lack of radiant heat does not allow this liquid to evaporate as it does in traditional cooking. The loss of weight is not greater than it is for traditional cooking.
Cooking times for meat and poultry English Cooking times for meat and poultry using microwaves or combination cooking. + means Combination Cooking, CH means Convection Heating, G means the Grill. (G 1 + 600 W 3 min) (For cooking times for meat using the Grill, please refer to page 9) Preheated oven if Combination mode with Convection Heating is used.
Cooking times for meat and poultry Cooking times for meat and poultry using microwaves or combination mode. + means Combination Cooking, CH means Convection Heating, G means the Grill. (G1 + 600 W for 3 min) (For cooking times for meat using the Grill, please refer to page 9) Preheated oven if Combination mode with Convection Heating is used.
Cooking time: approx. 20 min Container: 1 round Pyrex® dish, 25 cm diameter 800 g turkey escalope, 30 ml calvados, 4 ripe apples, 2 shallots, 40 g butter, flour, 3 tbsp crème fraîche, 1 glass of white wine or cider, salt, pepper. 4 people - MICROWAVE Cut the turkey escalopes into pieces. Coat lightly in flour. Sweat the chopped shallots in butter, covered, for 2 minutes on MAX. Add the turkey pieces. Pour over the calvados. Flambé.
Sage and Onion Stuffed Guinea Fowl Cooking time: approx. 35 min 6 people - MICROWAVE and COMBINATION COOKING Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl 1 guinea fowl, 1.4 kg, 2 onions, 6 fresh sage leaves, 50 g fresh bread (about 4 slices), 1 knob of butter, 1 egg yolk, salt and pepper. Roughly chop the peeled onions and cook them with butter in a bowl, covered, for 5 minutes on MAX.
Cooking time: approx. 25 + 25 min 4 people - MICROWAVE and COMBINATION COOKING To be prepared a day in advance. Container: 1 Pyrex® dish, 30 cm diameter, and 1 Pyrex® casserole dish with lid 1.3 kg pork spare ribs, 100 ml (9 tbsp) soy sauce, 1 tsp ground mixed spice, 1 tbsp ground cinnamon, 2 garlic cloves, 1 tbsp honey, 1 tsp ground ginger, 1 onion. Cut the spare ribs into pieces and place them in the casserole dish. Cover with hot water.
Veal Stew Cooking time: about 1 hour 4 people - MICROWAVE and COMBINATION COOKING Containers: 1 Pyrex® casserole dish with lid, 3 litre capacity, 1 saucer and 2 bowls 800 g shoulder of veal, off the bone, or strips of veal, 1 onion, 1 carrot, 1 /2 leek, 100 g cocktail onions, 1 garlic clove, 20 g butter, 1 bouquet garni, 3 tbsp cream, 150 g mushrooms, 40 g flour + 40 g butter, 1 egg yolk, 1/2 lemon. Peel and chop the onion, carrot and leek and sweat in the butter for 3 minutes, covered, on MAX.
Fish and shellfish For fresh fish, it is preferable to use power 600W so that the Inverter technology preserves the texture and flavour of the fish as much as possible. Container and accessories Only use dishes which are microwave safe, placed directly on the glass tray. As cooking this way uses little liquid, it is imporant to cover the dish with a lid or pierced clingfilm. • Traditional cooking methods (Convection heat, or Grill). For small fish or kebabs placed on the wire rack.
Fish and shellfish Cooking time per 500g.
Fish and shellfish Arranging the fish: fish steaks should be arranged in a circle with the thickest part on the outside. Uneven or very thin fish fillets should be rolled or folded in order to protect the thin parts. Whole small fish (herring, trout, mackerel) should be arranged head to tail. Speed: fish cooks very quickly in the microwave; do not cook it until the last minute, to avoid the need to reheat.
Braised Sea Bream Cooking time: approx. 28 min 4 people - MICROWAVE and COMBINATION COOKING Containers: 1 Pyrex® dish, 30 cm diameter, and 1 bowl 2 sea bream (approx. 1 - 1.1 kg, gutted), 1 onion, 250 g mushrooms, 2 tomatoes, 1 knob of butter, herbs, salt, pepper. In the bowl, sweat the chopped onion with butter, covered, for 2 to 3 minutes on MAX. Spread the onion out in the dish, along with the mushrooms and chopped tomatoes; cover and cook for 5 to 6 minutes on MAX.
Cooking time: 8-9 minute Container: 1 round Pyrex® dish, 22 cm diameter 600 g white fish (coley or pollock), 2 tbsp cream, 1 tbsp olive oil, 1 tomato, 1 onion, 1 tbsp curry powder, juice of 1 lemon, 1 red pepper, 150 g coconut milk, salt, pepper. 4 people - MICROWAVE Sweat the cubed onion and pepper in olive oil, covered, for 5 minutes on MAX. Add the coconut milk and heat for 45 seconds on MAX. Add the other ingredients, the tomato (peeled, deseeded and chopped) and the fish, cut into cubes.
Mackerel Parcels Cooking time: 10 min Containers: greaseproof paper (baking paper) and 1 bowl 4 mackerel, cut into fillets by the fishmonger (8 fillets), 4 shallots, 1 knob of butter, 4 tbsp cream, chives, mustard, 1 lemon. 4 people - MICROWAVE Cook the chopped shallots in butter in a bowl, covered, for 3 minutes on MAX. Cut 4 fairly large squares of greaseproof paper.
Cooking time: 40 min 6 people - MICROWAVE and COMBINATION COOKING Container: 1 round Pyrex® dish, 27 cm diameter 800 g dried or salted cod, 300 ml single cream, 2 large leeks, 50 g grated cheese, 500 g potatoes, peeled, pepper. Remove the salt from the cod by soaking it for 24 hours in a large quantity of cold water which should be changed 2 or 3 times. Put the cod in a microwaveable dish, cover with hot water and poach for 12 to 15 minutes on MAX. Wash and finely slice the leeks, cook them for approx.
Sauces General advice: • When making your sauce, remember to use a large container to avoid any spillage. • Stir the sauce before, during and after cooking to prevent it spitting. • Microwave cooking is particularly useful for creamy sauces such as white sauce as well as thick sauces containing cornflower, which cook quickly without getting stuck to the bottom of the container. • Most sauces can be cooked at MAX except sauces containing egg which cook best at 440W or 600W.
Cooking time: approx. 8 min Container: 1 bowl, 1 litre capacity for 500 ml - MICROWAVE 35 g flour, 35 g butter, 500 ml milk, salt, pepper, grated nutmeg Take the butter out of the fridge in advance, and put it into the bowl in pieces. Melt by heating for 30 seconds on MAX. Add the flour, mix and cook for 30 seconds on MAX. Put to one side. Heat the milk in a high-sided container for 3 to 4 minutes on MAX. Pour the milk over the butter and flour mixture, whisking all the time.
Desserts - Pastries Your oven offers several ways of baking cakes, depending on the desired result. • Cooking using microwaves is perfect and quick for custards, flans, poached fruit and compotes as well as cakes containing raising agent which do not need to go golden on top (chocolate cake and sponge cake to be filled). • Combination cooking allows you to bake crispy and golden cakes quickly, using mixture with raising agent or eggs.
Desserts - Pastries This combines the effects of radiant heat which makes the cakes golden, and microwaves which cook the inside quickly and make the cakes rise. It is preferable to use a low power (100W to 250W) with a fairly high temperature of CONVECTION HEATING (200° to 220° depending on cooking time) in order to obtain a satisfactory result. Allow for a cooking time of at least half or two-thirds of the cooking time for traditional cooking methods.
GENERAL ADVICE for cooking using microwaves and combination cooking: TRADITIONAL COOKING USING CONVECTION HEATING • Check the food as it cooks: when using microwaves only, a few minutes cooking is enough, and every extra minute may dry out the cake. If the cake goes hard once it has cooled it has been cooked for too long or at too high a temperature.
Cooking time: 50 min 6 people - MICROWAVE and COMBINATION COOKING Container: 1 Pyrex® dish, 25 cm diameter, and 1 bowl 100 g pudding rice, 500 ml milk, 1 egg, 100 ml cream, 700 to 900 g peeled rhubarb, washed and cut into slices, 1 sachet of vanilla sugar, 100 g sugar. Place the milk, cream, rice and both types of sugar in the bowl. Bring to the boil by heating on MAX for approx. 8 minutes. Spread the rhubarb pieces over the bottom of the Pyrex® dish. Add a beaten egg to the milk and rice mixture.
Tarte Tatin Cooking time: approx. 25 min 6 people COMBINATION COOKING Containers: 1 round Pyrex® cake tin, 24 cm diameter, and 1 bowl 7 ripe apples 100 g sugar 50 g butter 2 tbsp water All-butter sweet pastry Peel the apples, remove the core and cut them in two from top to bottom. Put the sugar, butter and water in the bowl and cook on MAX for 5 to 7 minutes, checking every so often. Pour this caramel into the bottom of the tin. Place the apple halves into the tin, packing them together tightly.
Cooking time: 17 min Container: 1 large bowl 750 ml milk, 80 g sugar, 1 sachet of vanilla sugar, 1 cardamom pod, 120 g tapioca, 3 eggs. 4-6 people - MICROWAVE Weigh out the tapioca with the sugar in a bowl. Add the vanilla sugar. Warm up the milk with the cardamom on MAX for 5 minutes. Pour the hot milk over the tapioca. Whisk and continue cooking for 11 to 12 minutes on 440W, uncovered, stirring at least once during the cooking time. Add the egg yolks, whisking vigorously; leave to cool.
Breton Prune Pudding Cooking time: approx. 25 min 6 people - COMBINATION COOKING Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl 250 g de prunes, stones removed, 20 ml rum, 250 ml milk, 60 g butter, 200 ml single cream, 100 g flour, 1 pinch of salt, 100 g sugar, 3 eggs. Soak the prunes in a little water and rum and heat on MAX for 1 minute. Leave to swell for at least 2 hours. Heat the milk, butter and cream for 3 minutes at 600W.
Cooking time: 10 min 4-5 people - MICROWAVE and COMBINATION COOKING Container: 1 round Pyrex® tart dish, 27 cm diameter 120 ml milk, 200 ml single cream, 3 eggs, 50 g sugar, 20 g flour, 40 g icing sugar, 1 tbsp instant coffee or 10 ml coffee extract. Put the milk, coffee and cream in a bowl. Heat on MAX for 1 minute 30 s. In another bowl bring together the egg yolks, flour and sugar. Add the milk and cream. Whisk and cook this custard mix for 2 minutes on MAX. Leave to cool.
Jams and Sweet Items The microwave oven is perfect for cooking sweet or rich food items quickly. It allows you to make small quantities of jam with fresh or frozen fruit without having to get out the large jam pan. • Always use a large Pyrex® container, a lot larger than the volume of fruit or caramel to be cooked, to avoid any spillage. • DO NOT cover the jam during cooking. • To check how cooked your jam is, pour a few drops of the mixture onto a saucer which you have kept in the fridge.
Cooking time: approx. 7 min Containers: 2 bowls + 1 dish, approx. 15 x 15 cm 200 g dark chocolate, 60 g butter 20 g icing sugar. For the caramel: 100 g sugar 3 tbsp water MICROWAVE Cut the chocolate into small pieces and melt with the butter by heating for 2 to 3 minutes at 600W. Add the icing sugar and mix. In another bowl, heat the sugar and water on MAX for 4 to 5 minutes, checking it carefully after 3 minutes 30 seconds.
