High Speed Convection Microwave Oven
Contents Cooking Advice 2 Recipe Chart 3 Basic Cook Chart 4 Grill Cooking Chart 5 Dual 1 Cooking Chart 5 Dual 2 Cooking Chart 5 Meat 7 Poultry 13 Fish 19 Crispy Potatoes 24 Pizza 30 Crispy Crumb 35 Pie / Quiche 40 Bakery 44 Desserts 50
Cooking Advice This cook book has been developed specifically for the High Speed microwave oven. The following information will be of assistance when using the oven. • This oven will automatically calculate any variation in the power supply to your home (voltage). The cooking time will be adjusted automatically; this is reflected in the time range given for some recipes. • When preheating the oven please ensure that the turntable and any accessories have been removed before preheat is started.
Automatic Cooking The oven is programmed for all 45 of the recipes in this cookbook and for 45 of basic and convenience foods. Recipe Chart Meat Menu Steak Kebabs Garlic Roasted Lamb Mexican Tacos Glazed Pork Chops Oriental Pork Loin Rack Low Low Low Low Low Container Rack Flan dish Flan dish Flan dish Flan dish Poultry No.
Basic Cook Chart No. 1 2 3 4 5 Meat Menu Chilled Roast Beef * Chilled Roast Beef * Chilled Roast Lamb * Chilled Roast Lamb * Chilled Roast Pork * Frozen Roast Beef * Frozen Roast Beef * Frozen Roast Lamb * Frozen Roast Lamb * medium welldone medium welldone medium welldone medium welldone Poultry No. Menu Chilled Whole Roast Chicken 1 2 Chilled Chicken Fillets (with skin) 3 Chilled Chicken Legs 4 Frozen Whole Roast Chicken * 5 Frozen Whole Roast Turkey * No.
Manual Cooking - Grill Cooking Chart Food Toast Cooking time 3 minutes for 2-4 slices Method Place on the high rack. Turnover 1⁄2 way through cooking. Cooking mode PREHEAT to 250ºC SPEED GRILL Crumpets 3 minutes for 2-4 crumpets 5 minutes for 2-4 rashers 10 minutes for 1-2 steaks (approx. 300g each) Place on the low rack. Turnover 1⁄2 way through cooking. Place on the low rack. Turnover 1⁄2 way through cooking. Place on the low rack. Turnover 1⁄2 way through cooking.
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Steak Kebabs, page 9 7
Meat Steak Kebabs 9 Garlic Roasted Lamb 9 Mexican Tacos 9 Glazed Pork Chops 12 Oriental Pork Loin 12
Meat Steak Kebabs Serves 4 Cooking time 5-8 minutes 75g soy sauce 150ml red wine 1 clove garlic, crushed 675g lean steak, cut into 2cm cubes 2 large green capsicums, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks 1. In a medium bowl, mix soy sauce, wine and garlic. Add steak cubes and stir to coat. Cover bowl and refrigerate for at least 4 hours or as long as overnight. 2. Lift steak cubes from marinade.
Glazed Pork Chops, page 12 10
Oriental Pork Loin, page 12 11
Meat Glazed Pork Chops Oriental Pork Loin Serves 4 Cooking time 13-17 minutes Serves 4-6 Cooking time 32-38 minutes 4 pork chops (approx. 225g each) 1 ⁄2 teaspoon grated lime zest 3 tablespoons lime juice 2 tablespoons honey 2 teaspoons fresh ginger, grated 1.2 kg pork loin joint 4 tablespoons tomato sauce 1 tablespoon sugar 1 tablespoon white wine 4 tablespoons hoisin sauce 1 clove garlic, crushed 1. Place the chops in a 25.4cm flan dish. 2.
Poultry Thai Chicken 16 Mediterranean Chicken 16 Chicken Parmesan Bake 17 Stuffed Chicken Breasts 17 Herb Chicken 18
Stuffed Chicken Breasts, page 17 14
Herb Chicken, page 18 15
Poultry Thai Chicken Serves 4 Cooking time 11-15 minutes 2 red chillies, deseeded and chopped 2 cloves garlic, chopped 4 shallots, chopped handful fresh coriander zest half lime 1 teaspoon demerara sugar 2 teaspoons thai fish sauce 4 skinless chicken fillets (approx. 175g each) 75ml coconut cream 1. Blend the chillies, garlic, shallots, coriander and zest in a food processor, add the sugar and fish sauce, mix well to form a paste. 2. Score the chicken 4 times on each fillet.
Poultry Chicken Parmesan Bake Stuffed Chicken Breasts Serves 6 Cooking time 31-37 minutes Serves 4 Cooking time 10-14 minutes 100g parmesan cheese, grated 1 egg (medium), beaten 6 boneless chicken breasts (approx. 200g each) 2 tablespoons plain flour 400g canned chopped tomatoes 1 clove garlic, crushed 2 teaspoons fresh oregano, chopped 450ml hot chicken stock salt and pepper to taste 50g cheddar or parmesan cheese, grated (add during cooking) 4 chicken breast fillets (approx.
Poultry Herb Chicken Serves 4 Cooking time 45-49 minutes 450ml white wine 1 onion, chopped 2 teaspoons dried thyme 2 teaspoons dried basil 2 teaspoons dried sage 2 teaspoons dried tarragon 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon garlic powder 2.2kg chicken, whole 1. Measure all the ingredients into a 3.5 litre casserole dish. Mix well. Add chicken, breast side down. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. 2. Remove plastic wrap from the dish before cooking.
Pineapple Swordfish, page 21 19
Fish Salmon Parcels 21 Pineapple Swordfish 21 Spicy Prawns 22 Tuna Pasta Bake 22 Tuna Stuffed Eggplants 22
Fish Salmon Parcels Pineapple Swordfish Serves 4 Cooking time 14-16 minutes Serves 4 Cooking time 7-9 minutes 200g canned asparagus, chopped 225g salmon fillet, cooked, flaked 200g cream cheese and chives salt and pepper to taste 1 tablespoon fresh dill, chopped 450g puff pastry 1 egg to glaze 4 swordfish steaks (approx.
Fish Spicy Prawns Serves 4 Cooking time 4-6 minutes 3 tablespoons white wine 1 teaspoon hot chilli sauce 1 tablespoon vegetable oil 2 garlic cloves, crushed 2 tablespoons dried parsley 450g fresh green prawns, shelled and deveined 1. In a medium bowl, mix all ingredients except prawns. Add prawns and stir to coat. Cover bowl. Refrigerate for 3 hours. 2. Remove prawns from marinade and place onto a 30cm baking tray. Press RECIPES key, FISH category, number 3. Press START key to preheat the oven.
Spicy Prawns, page 22 23
Crispy Potatoes Cheesy Jackets 25 Spicy Potatoes 25 Spanish Omelette 28 Parmesan Potatoes 28 Roasted Vegetables 29
Crispy Potatoes Cheesy Jackets Spicy Potatoes Serves 4 Cooking time 7-9 minutes Serves 4 Cooking time 16-20 minutes 4 potatoes (approx.
Parmesan Potatoes, page 28 26
Roasted Vegetables, page 29 27
Crispy Potatoes Spanish Omelette Parmesan Potatoes Serves 4-6 Cooking time 3-4 Minutes Serves 4-6 Cooking time 19-23 minutes 1 tablespoon olive oil 6 spring onions, sliced 1 ⁄2 red capsicum, seeded and sliced 1 ⁄2 green capsicum, seeded and sliced 1 potato, cooked and sliced 6 eggs (medium), beaten salt and pepper to taste 75g cheddar cheese, grated 1 tablespoon fresh parsley, chopped 900g pontiac potatoes, washed & unpeeled 1 spanish onion, coarsely chopped 50g vegetable oil 2 tablespoons fresh rosem
Crispy Potatoes Roasted Vegetables Serves 4 Cooking time 14-16 minutes 1 red capsicum, sliced 1 green capsicum, sliced 1 yellow capsicum, sliced 1 parsnip, peeled and thickly sliced 1 spanish onion, chopped 175g zucchini, thickly sliced 125g carrot, peeled and thickly sliced 125g asparagus, cut into 4 cm lengths 4 tablespoons extra virgin olive oil 2 teaspoons all purpose seasoning 1 teaspoon italian seasoning 1. In a large bowl, mix the vegetables with the oil and seasonings until coated thoroughly. 2.
Pesto Pizza, page 34 30
Hawaiian Barbecue Pizza, page 34 31
Pizza Margherita Pizza 33 Meat Feast Pizza 33 Ham & Pineapple Pizza 33 Pesto Pizza 34 Hawaiian Barbecue Pizza 34
Pizza Margherita Pizza Serves 2-4 Cooking time 4-5 minutes 1 family size ready made pizza base tomato pizza topping, to cover base 150g cherry tomatoes, sliced 125g mozzarella cheese, sliced 1teaspoon dried basil 1. Spread the pizza topping over the base. 2. Place the tomatoes on the pizza topping, followed by the mozzarella slices. 3. Sprinkle the basil on top. Press RECIPES key, PIZZA category, number 1. Press START key to preheat the oven. At the audible signal, place pizza base on the low rack.
Pizza Pesto Pizza Serves 2-4 Cooking time 4-5 minutes 1 family size ready made pizza base 100g ready made pesto 100g mozzarella cheese, grated 25g prosciutto, cut into thin strips 3 medium tomatoes, sliced 1. Spread the pesto over the pizza base. 2. Sprinkle half the cheese on top, followed by the prosciutto and tomatoes. 3. Sprinkle the remaining cheese on top. Press RECIPES key, PIZZA category, number 4. Press START key to preheat the oven. At the audible signal, place pizza base on the low rack.
Stuffed Capsicums, page 39 35
Crispy Crumb Stuffed Mushrooms 37 Cheesy Fish Nuggets 37 Sesame Chicken 38 Crispy Parmesan Chicken 38 Stuffed Capsicums 39
Crispy Crumb Stuffed Mushrooms Cheesy Fish Nuggets Serves 2-3 Cooking time 6-8 minutes Makes 9 chunks Cooking time 7-10 minutes 6 medium open cap mushrooms 75g leek, chopped 2 cloves garlic, crushed 150g cooked rice 75g bacon, chopped 100g cheddar cheese, grated 3 cod loins (approx. 275g each) 100g golden breadcrumbs 50g parmesan cheese, grated salt and pepper to taste 1 egg (medium), beaten 1. Remove the mushroom stalks. Place mushroom caps on the turntable open side up. 2.
Crispy Crumb Sesame Chicken Serves 6 Cooking time 14-18 minutes 1 egg (medium) 3 tablespoons milk 75g plain flour 4 tablespoons sesame seeds 2 teaspoons paprika 1 teaspoon garlic powder 1 ⁄2 teaspoon salt 6 chicken fillets (approx. 200g each) 100g margarine, melted Crispy Parmesan Chicken Serves 4 Cooking time 13-17 minutes 175g breadcrumbs 2 teaspoons paprika salt and pepper 2 tablespoons parmesan, grated 1 egg (medium) 2 tablespoons milk 4 chicken fillets (approx. 225g each) 1.
Crispy Crumb Stuffed Capsicums Serves 3-6 Cooking time 9-11 minutes 3 medium green, red or yellow capsicums 225g minced pork 125g cooked rice 1 ⁄2 red capsicum, finely chopped 50g spring onions 2 cloves garlic, crushed 1 teaspoon ground cumin salt and pepper 2 eggs (medium) 100g cheddar cheese, grated 1. Cut capsicums lengthways into halves. Remove seeds and membranes. Arrange in greased 25.4cm flan dish. 2. In a medium bowl, combine all remaining ingredients except cheese.
Pie / Quiche Meat & Potato Pie 41 Chicken & Tarragon Pie 41 Cheese & Onion Pie 42 Quiche Lorraine 42 Vegetable Quiche 43
Pie / Quiche Meat & Potato Pie Serves 6 Cooking time 13-17 minutes 25g plain flour salt and pepper 800g stewing steak 450g potatoes, peeled and chopped 1 onion, chopped 450ml hot beef stock 225g puff pastry or shortcrust pasty 1 egg (medium), beaten to glaze 1. Place flour, salt and pepper in a bowl, mix well. 2. Cut meat into 2.5cm pieces and toss in the seasoned flour. 3. Place meat, potatoes and onion in a 2.5 litre casserole dish, mix well. 4.
Pie / Quiche Cheese & Onion Pie Quiche Lorraine Serves 6 Cooking time 13-17 minutes Serves 4-6 Cooking time 16-20 minutes 2 onions, chopped 125g red leicester cheese, grated 325g cheddar cheese, grated 2 eggs (medium) 3 tablespoons milk salt and pepper to taste 525g shortcrust pastry 1 egg (medium), beaten to glaze 300g shortcrust pastry 6 rashers of bacon, chopped 1 onion, finely chopped 4 eggs (medium) 300ml milk salt and pepper to taste 100g cheddar cheese, grated 1.
Pie / Quiche Vegetable Quiche Serves 4-6 Cooking time 16-20 minutes 300g shortcrust pastry 75g broccoli florets 75g red capsicum, sliced 75g leek, sliced 4 eggs (medium) 300ml milk salt and pepper to taste 100g cheddar cheese, grated 1. 2. 3. 4. Line a greased 25.4cm flan dish with pastry. Spread the vegetables evenly over the pastry base. Place eggs, milk, and seasoning in a bowl, mix well. Pour egg mixture over the filling and top with the cheese. Press RECIPES key, PIE/QUICHE category, number 5.
Bakery Date & Cinnamon Slices 45 Carrot & Zucchini Cake 45 Double Choc Chip Cookies 48 Banana Muffins 48 Pear & Praline Pie 49
Bakery Date & Cinnamon Slices Carrot & Zucchini Cake Makes 12 scones Cooking time 9-11 minutes Serves 6-8 Cooking time 18-22 minutes 4 tablespoons caster sugar 1 teaspoon ground cinnamon 300g plain flour 2 teaspoons baking powder 75g margarine 75g dried dates, chopped 2 eggs (medium) 100ml milk 150ml sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 1 teaspoon bicarbonate of soda 2 teaspoons ground cinnamon 150g zucchinis, grated 150g carrots, grated 100g walnut halve
Date & Cinnamon Slices, page 45 46
Pear & Praline Pie, page 49 47
Bakery Double Choc Chip Cookies Makes 8 cookies Cooking time 12-16 minutes 175g margarine 100g caster sugar 225g self raising flour 50g milk chocolate bits 50g white chocolate bits 1. Cream margarine and sugar until light and fluffy. Stir in the flour and chocolate bits to make a soft but firm dough. 2. Divide mixture into 8 even sized balls, place on two greased round baking trays and flatten slightly. Press RECIPES key, BAKERY category, number 3. Press START key to preheat the oven.
Bakery Pear & Praline Pie Serves 6-8 Cooking time 15-19 minutes 525g shortcrust pastry 100g caster sugar 50g plain flour 1 teaspoon ground cinnamon 825g canned pears, sliced 1 tablespoon margarine Topping: 100g margarine 150g brown sugar 2 tablespoons single cream 100g pecan nuts 1. Roll out 300g of pastry to fit the base of a 25.4cm flan dish. Roll out 225g of pastry to make a lid. 2. In a large bowl, combine the caster sugar, flour and cinnamon. Add the pear slices and toss gently to coat. 3.
Apple & Berry Crumble, page 54 50
Fruit Tart, page 55 51
Desserts Baked Cheesecake 53 Bread & Butter Pudding 53 Apple & Berry Crumble 54 Lemon Meringue Pie 54 Fruit Tart 55
Desserts Baked Cheesecake Serves 6-8 Cooking time 16-20 minutes Base: 50g margarine 1 tablespoon golden syrup 225g ginger or digestive biscuits, crushed 50g margarine 50g caster sugar 3 tablespoons clear honey 2 eggs (medium), beaten 450g cream cheese 3 tablespoons milk 150ml single cream 1 tablespoon cornflour 1 teaspoon vanilla essence To decorate: Slices of fresh fruit, eg strawberries, kiwi fruit 25g plain chocolate, grated 1.
Desserts Apple & Berry Crumble Serves 6-8 Cooking time 18-22 minutes 100g orange marmalade 75g caster sugar 600g apples, quartered and cored 125g dried cranberries 275g canned apricot halves Topping: 200g plain flour 25g caster sugar 50g brown sugar 125g ground almonds 50g margarine 1. Grease a deep, 24.5cm flan dish. 2. In a large bowl, mix the marmalade, sugar, apple quarters, cranberries and apricots. Turn into the flan dish. Topping 3. In a medium bowl, combine flour, sugars, and ground almonds.
Desserts Fruit Tart Serves 8-10 Cooking time 15-19 minutes Base: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium) 1 ⁄2 teaspoon vanilla essence 300g plain flour 10g baking powder Filling: 1 ripe banana, mashed 225g cream cheese, softened 50g caster sugar 3 tablespoons orange juice Topping: 75g fresh blueberries 150g sliced strawberries 2 kiwis, peeled and sliced 3 tablespoons apricot jam Base: 1. Cream together margarine and sugars. Add egg and vanilla, mixing well.
Index of Recipes A P Apple & Berry Crumble ..............54 Parmesan Potatoes ........................28 Pear & Praline Pie ..........................49 B Pesto Pizza .......................................34 Baked Cheesecake .........................53 Pineapple Swordfish ......................21 Banana Muffins ..............................48 Bread & Butter Pudding ..............53 Q Quiche Lorraine .............................42 C Carrot & Zucchini Cake .............45 Cheese & Onion Pie ...............
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