Recipe Cook Book Guide 1
RECIPE
COOK GUIDE
CRISP RECIPES
PIZZA
SPANISH OMELETTE
SALMON AND VEGETABLE QUICHE
CHICKEN IN WINE SAUCE
HAMBURGER
ROAST POTATOES
APPLE STRUDEL
3
4
PAGE 5
PAGE 5
PAGE 6
PAGE 6
PAGE 7
PAGE
PAGE
STEAM RECIPES
RICE WITH MUSHROOMS
STEAMED MIXED VEGETABLES
STUFFED PEPPERS
CHICKEN FILLETS ITALIAN STYLE
STEAMED PEARS
8
9
PAGE 9
PAGE 10
PAGE 10
PAGE
PAGE
COMBI RECIPES
LASAGNE
CHEESE SOUFFLÉ
OVEN BAKED SALMON STEAKS
ROAST VEAL
POTATO GRATIN
VEGETABLES GRATIN
BISCUITS
11
12
PAGE 12
PAGE 13
PAGE 14
PAGE 14
PAGE 15
PAGE
PAGE
Crisp
Recipes
Depending on your microwave oven model, you will find a specific size of the crisp plate, specially
adapted to allow the best cooking performance.
Please check the diameter of your crisp plate for specific time on cooking:
medium/large size crisp plate diameter around 30cm
small size crisp plate diameter around 25cm.
PIZZA
FUNCTION: CRISP
PREPARATION: 2 H 30 MIN.
COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 13 MIN. FOR SMALL CRISP PLATE
4 SERVINGS
INGREDIENTS
MEDIUM/LARGE
SMALL
CRISP PLATE
CRISP PLATE
Flour
230 – 250 g
Fresh yeast
15 g
Water
150 ml
Oil
30 ml (2 tbspn)
Salt
INGREDIENTS FOR THE TOPPING:
Tinned tomatoes 350 g
Mozzarella cheese 175 g
Salt, oregano, a drizzle of oil
A little oil for the crisp plate
1.
150 – 160 g
10 g
100 ml
15 ml (1 tbspn)
2.
3.
250 g
125 g
4.
5.
FOR A SPECIAL TOUCH:
For alternative pizza toppings, try ham, olives,
artichokes, vegetables, seafood etc...
Blend the yeast in the water, which must be warm (37°C).
Place the flour in a mixing bowl, add the blended yeast, the
oil and salt. Mix well and then knead to a smooth, elastic
dough. Cover the dough and leave to rise in a warm place
for approximately 2 hours.
Lightly oil the crisp plate.
Flatten the dough out with your hands until it fills the
entire crisp plate, then prick all over with a fork.
Drain and chop the tinned tomatoes and spread them
evenly over the dough. Add the diced mozzarella cheese,
the oregano, salt and drizzle with oil.
Cook the pizza for 14-15 minutes on Crisp, for small crisp
plate cook the pizza for 11 – 13 minutes on Crisp.
3
SPANISH
OMELETTE
FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 15 – 18 MIN. FOR MEDIUM AND LARGE CRISP PLATE
12 – 14 MIN. FOR SMALL CRISP PLATE
4 SERVINGS
INGREDIENTS
Frozen diced
potatoes
Butter or oil
Chopped onion
Eggs
Milk
Salt, pepper
MEDIUM/LARGE
SMALL
CRISP PLATE
CRISP PLATE
250 g
15 ml (1 tbspn)
1 medium size
4
30 ml (2 tbspn)
150 g
15 ml (1 tbspn)
1 small
3
30 ml (2 tbspn)
1.
2.
3.
4.
5.
6.
Preheat the crisp plate with butter or oil for 2½ - 3 minutes
on crisp.
Place the diced potatoes on the crisp plate and cook on
crisp for 6-8 minutes.
Mix in the onion and cook for a further 4-5 minutes on
crisp. Mix once during cooking.
Meanwhile, beat the eggs together with the milk in a mixing
bowl, add the salt and pepper.
Pour the egg mixture over the potatoes in the crisp plate
and cook for 2-3 minutes on crisp.
Serve hot or cold, accompanied by a side salad.
For a special touch:
If you prefer a really golden omelette, cook for 3-4 minutes longer on grill afterwards.
4
SALMON AND
VEGETABLE QUICHE
FUNCTION: CRISP
PREPARATION: 15 MIN.
COOKING TIME: 12 – 14 MIN. FOR MEDIUM AND LARGE CRISP PLATE
11 – 12 MIN. FOR SMALL CRISP PLATE
4 – 6 SERVINGS
INGREDIENTS
Fresh puff pastry
(220 – 240 g)
Steamed salmon
Tomatoes
Belgian endives
Fresh soft cheese
Eggs
Milk
Parsley
Oil
Salt
MEDIUM/LARGE SMALL
CRISP PLATE
CRISP PLATE
1 roll
400 g
4
400 g
100 g
4
100 ml
1 tbspn
2 teasp
1 roll
300 g
2
250 g
75 g
3
75 ml
1 tbspn
2 teasp
1.
2.
3.
4.
5.
6.
7.
CHICKEN IN
WINE SAUCE
4 SERVINGS
1 kg chicken (approx.)
30 g (2 tbspn) of butter or margarine
1 tbspn of sweet paprika or soya
3-4 basil leaves
1½ dl (150 ml) of dry white wine
FOR THE SAUCE
100 ml of cream
1 tbspn of cornflour
a pinch of spiced salt
½ bitter almond
FUNCTION: MICROWAVE
PREPARATION: 30 MIN.
COOKING TIME: 15-16 MIN.
1.
2.
3.
4.
5.
TO GARNISH
200 g of black or white grapes
20 g of toasted flaked almonds
Take two pieces of baking paper. On the first one, place the
salmon pieces and the tomatoes cut in slices on top and
sprinkle with herbs.
On the second paper, place the endives cut lengthwise and
sprinkle with salt and herbs. Fold the papers with filling into
two packages and place the packages on the crisp plate.
Cook them on Crisp for 8 minutes. Remove them from the crisp
plate and let the plate cool down.
Whisk together eggs, milk, chopped parsley, oil and salt.
Roll out the puff pastry with its paper onto the crisp plate and
prick the pastry.
Arrange the steamed salmon, tomatoes and endives onto the
puff pastry together with the cheese cut in cubes.
Pour over the egg mixture and cook on Crisp function according
to the recommended cooking time.
6.
7.
Wash and dry the chicken, cut into portions and remove
fatty parts.
Place the butter or margarine in a small microwave safe
bowl. Then cover and melt at 350 W for 1 minute, mix in
the sweet paprika or soya and brush this mixture over the
chicken. Place the chicken in a microwave safe dish and add
the basil and wine.
Cover and cook for 12 minutes at 750 W.
Mix the cream with the cornflour and pour over the chicken.
Continue cooking, covered, for 2-3 minutes at 750 W. Add
salt if required, and the grated bitter almond.
Cut the grapes in half and remove the seeds.
Place the chicken on a serving plate and garnish it with the
grapes and toasted almond flakes.
If you want to toast the almond flakes, spread them out on
the crisp plate and toast on crisp for 2-3 minutes stirring
every minute.
5
HAMBURGER
FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 8 – 9 MIN.
4 SERVINGS
INGREDIENTS
400 g of minced meat
½ teasp of salt
1 pinch of pepper
15 ml (1 tbspn) of oil, butter or margarine
1.
SERVE WITH
4 burger buns
cucumber salad
ketchup or mustard
raw or cooked onion rings
5.
ROAST
POTATOES
2.
3.
4.
6.
Mix the minced meat with the salt and pepper.
Shape into four hamburgers about 1 cm thick each.
Butter or oil the crisp plate and preheat it for 2-3 minutes
on crisp.
Then arrange the hamburgers in it, cooking on crisp for
3 minutes.
Turn the hamburgers over and cook for another 3 minutes.
Serve on buns with ketchup or mustard and vegetables.
FUNCTION: CRISP
PREPARATION: 10 MIN.
COOKING TIME: 15 – 16 MIN.
2 – 4 SERVINGS
INGREDIENTS
400 g potatoes
Rosemary
Oil
Garlic
Salt
6
1.
2.
3.
4.
Peel and cut the potatoes in pieces – not too small pieces.
Cover the crisp plate with baking paper and place the
potatoes onto the plate.
Sprinkle the potatoes with salt, rosemary, crushed or
chopped garlic clove and drop oil over the potatoes.
Cook on Crisp function for 15 – 16 minutes. If the potatoes
get too much colour in the bottom, stir them after about
10 minutes and then continue the cooking until they
become ready cooked.
APPLE
STRUDEL
FUNCTION: CRISP
PREPARATION: 15 MIN.
COOKING TIME: 15-16 MIN
6 - 8 SERVINGS
INGREDIENTS
2 discs of puff pastry, 220 – 240 g each
6 apples
1 orange
50 g walnuts
50 g pine nuts
1 teasp (5 ml) of cinnamon powder
50 g sultanas
50 ml rum
50 g sugar
100 g breadcrumbs
1.
FOR BRUSHING:
1 egg
50 ml milk
7.
2.
3.
4.
5.
6.
8.
Soak the sultanas in the rum for about half an hour.
Peel and slice the apples and mix them with chopped walnuts,
pine nuts, sugar, orange peel and cinnamon.
Lay one pastry disc partly on top of the other and roll them
out to a single body with a rolling pin.
Add the sultanas and the breadcrumbs to the apple mixture.
Breadcrumbs will absorb the juice coming from the apples.
Pour the apple mixture onto the pastry and roll it up
lengthwise.
Shape the roll to a circle and place it on the crisp plate,
leaving the paper from the pastry on the bottom of the plate.
Squeeze the strudel a bit.
Make some cuts in it and brush it with a mixture of egg and milk.
Cook on Crisp function for 15 – 16 minutes.
7
Steam
Recipes
Steam is used every day by more and more people for food preparation
as it is considered one of the healthiest methods of cooking.
Suitable for most foods and a surprising variety of recipes,
steaming goes from cooking vegetables to different foods like
fish, meat and fruits!
The steamer accessory is designed to perform steaming in the
microwave in the most optimal way. The water in the bottom part of
the steamer heats up and steams the food placed in the insert. Steam
produced from the heat of the liquid builds up inside the steamer,
cooking food in a very moist atmosphere.
RICE WITH
MUSHROOMS
FUNCTION: 6TH SENSE STEAM
PREPARATION: 15 MINUTES
COOKING: 10 – 18 MINUTES
4 SERVINGS
INGREDIENTS
350 g rice
salt
water amount according to the kind of rice
250 g sautéed mushrooms
basil
8
1.
2.
3.
Place the rice in the bottom part of the steamer and add
salt and water.
Cover with the lid and cook on 6TH SENSE Steam function
for set time 10 minutes. (or the cooking time recommended
for the rice)
Let the rice stand for some minutes and then pack it in
a greased cake mould. Turn it out on a serving plate and
decorate it with the sautéed mushrooms and fresh basil.
STEAMED MIXED
VEGETABLES
FUNCTION: 6TH SENSE STEAM
PREPARATION: 10 MINUTES
COOKING: 6– 10 MINUTES
4 SERVINGS
INGREDIENTS
50 g courgettes
50 g asparagus
50 g carrots
50 g green beans
50 g potatoes
50 g cauliflower
100 ml water
salt
STUFFED PEPPERS
1.
2.
3.
Prepare the vegetables. Peel the potatoes and carrots and
cut in pieces. Cut also the courgette in pieces and divide the
cauliflower into florets.
Pour the water into the bottom part of the steamer and
add salt. Place the steam grid (insert) on top and place the
vegetables into groups on the steam grid. Cover with the lid.
Cook on 6TH SENSE Steam function for set time 6 – 10 minutes.
Note! That the set steaming time will depend on the season
of the year!
FUNCTION: MICROWAVES, 6TH SENSE STEAM.
PREPARATION: 15 MINUTES.
COOKING TIME: 6 MINUTES.
REST: 5 MINUTES.
2 - 4 SERVINGS
INGREDIENTS
2 – 3 peppers, 400 – 450 g
400 g minced meat
1 onion
1 – 2 garlic cloves
15 ml olive oil
30 ml tomato purée
1 ml nutmeg
5 ml salt
1 ml black pepper
1 egg
1 slice of white bread without crust
30 ml grated parmesan cheese
100 ml water or bouillon
1.
2.
3.
4.
5.
6.
Chop the onion and garlic. Place it in a dish, add the oil and
cook covered 1½ -2 minutes on 750W. Allow to cool.
Cut the peppers in half and remove the seeds. Place the
peppers in the strainer.
Mix together the minced meat, onion, tomato purée, salt,
pepper and nutmeg. Add the egg and breadcrumbs. Stuff
the peppers with this mixture. Sprinkle the parmesan on
top.
Pour the water or bouillon into the bottom container of
the Steam pot. Place the peppers on top and cover with
the lid.
Cook on 6TH SENSE Steam for 6 minutes.
Allow to rest for 5 minutes before serving.
9
CHICKEN FILLETS
ITALIAN STYLE
FUNCTION: 6TH SENSE STEAM.
PREPARATION: 15 MINUTES.
COOKING TIME: 6 MINUTES.
REST: 5 MINUTES.
3 - 4 SERVINGS
INGREDIENTS
400 g vegetables your choice (cauliflower,
broccoli, green beans, carrots, fennel, pepper,
squash,…)
3-4 chicken fillets, 450 g
30 ml Pesto sauce
salt, pepper
60 ml chopped tomatoes (canned)
100 ml water
STEAMED
PEARS
1.
2.
3.
4.
Wash the vegetables and cut them into small pieces. Place
them in the bottom container of the Steam pot, season
with salt and pepper and add the water
Season the chicken fillets too with salt and pepper and
brush them with the Pesto sauce. Place the fillets on top of
the vegetables.
Spread the chopped tomatoes on top of the fillets, then
cover and cook on 6TH SENSE Steam for 6 minutes.
Allow to rest for 5 minutes before serving.
FUNCTION: 6TH SENSE STEAM
PREPARATION: 10 MINUTES
COOKING: 6 – 10 MINUTES
2 – 4 SERVINGS
INGREDIENTS
6 Williams pears
1 glass of red wine
1 glass of white wine
grated peel of 1 lemon
25 g icing sugar
1.
2.
3.
4.
5.
10
Peel the pears but do not remove all the peel – they will look
nicer if some of the peel is left so they become “striped”.
Lay the pears into the steam grid (insert) and sprinkle the
icing sugar and lemon peel over the pears.
Pour also the wine over the pears.
Cover with the lid and cook on 6TH SENSE Steam function for
set time 6 – 10 minutes. Note! That the steaming time will
depend on the ripeness of the pears!
Place the pears on a serving plate and spoon over some
of the wine sauce. Sprinkle extra icing sugar on top, if
desired.
Combi
Recipes
LASAGNE
4 SERVINGS
INGREDIENTS
FOR THE MEAT SAUCE:
500 g minced beef
1 medium onion, 100-125 g, finely chopped
1 clove of garlic, crushed
15 g butter (1 tbsp)
2 tbsp oil
500 g canned tomatoes
1½ beef stock cubes + 100ml (1 dl) water
salt, pepper, herbs
FOR THE WHITE SAUCE:
50 g butter
40 g flour (3/4 dl)
600 ml milk (6 dl)
salt
nutmeg
300 g lasagne sheets
40-50 g grated parmesan cheese
approx. 30 g (2 tbsp) butter, in flakes
100 g mozzarella, coarsely grated
FUNCTION: MICROWAVES, CONVECTION + MICROWAVES
PREPARATION: 1 HOUR
COOKING TIME: 23 – 25 MIN.
1.
2.
3.
4.
5.
6.
7.
8.
Fry the meat with the onion and garlic in butter and oil
until brown.
Add the tomatoes and crumbled stock cubes + water and
spices and simmer for about 1 hour or while you prepare
the white sauce.
Place the butter for the white sauce in a microwave safe
bowl. Melt for 1-1½ minutes on 350W. Stir in flour
and
milk.
Cook on 750W for 6-7 minutes until thickened, stirring
every second minute to prevent the sauce from sticking to
the bottom. Season with salt and nutmeg.
If you use lasagne sheets that need pre-cooking, parboil 3
or 4 lasagne sheets at a time in boiling salted water. Drain,
spread on clean tea-towels and pat dry. If you use already
pre-cooked or fresh sheets, skip this point.
Butter a rectangular ovenproof and microwave safe dish (30
x 20 cm), spread a layer of meat sauce on the bottom, cover
with a layer of lasagne, a layer of white sauce and some
mozzarella.
Repeat these layers until all lasagne sheets and sauce are
finished, top with parmesan cheese and butter flakes.
Place the dish on the low metal rack and cook on Convection
at 200-210°C + microwaves 160W for 23-25 minutes.
11
CHEESE SOUFFLÉ
FUNCTION: MICROWAVES, QUICK HEAT, CONVECTION
PREPARATION: 12-15 MINUTES
COOKING TIME: 40-50 MINUTES
6 SERVINGS
INGREDIENTS
75 g butter
75 g flour (1¼ dl)
500 ml milk (5 dl)
25 g corn flour (2½ tbsp)
150 g (Cheddar) cheese, coarsely grated (5 dl)
6 eggs, separated
salt, pepper
1.
2.
3.
4.
5.
6.
7.
Put the butter in a microwave safe dish, large enough to
fit all of the soufflé batter. Cover and melt on 350W for 2
minutes.
Stir in the flour and gradually stir or whisk in the milk.
Cook uncovered on 750W for 6-7 minutes until thick. Stir or
whisk every second minute.
Add the corn flour and the cheese. Stir in the egg yolks, one
at a time, and season with salt and pepper.
Whisk egg whites until stiff. Carefully fold the egg whites
into the cheese mixture.
Spoon into a large, lightly greased soufflé dish.
Preheat the oven on Quick heat to 175°C and place the dish
on the low metal rack and cook on Convection at 170-175°C
for 40-50 minutes.
Don’t open the door of the oven during the baking to prevent
the soufflé from collapsing.
OVEN BAKED
SALMON STEAKS
FUNCTION: MICROWAVES, QUICK HEAT, CONVECTION +
MICROWAVES
PREPARATION: 5 MINUTES
COOKING TIME: 12-16 MINUTES
4 - 6 SERVINGS
INGREDIENTS
4-6 boneless salmon steaks
(approx. 150 g each)
salt, pepper
30-40 g butter (2-2½ tbsp)
SAUCE:
200 ml (2 dl) double cream or crème fraiche
200 ml (2 dl) water
1 vegetable or herb stock cube
pepper
tarragon
10 ml (2 tsp) mustard, Dijon type
1.
2.
3.
4.
5.
6.
7.
8.
Rinse and dry the salmon well. Sprinkle with salt and
pepper.
Melt the butter in a microwave safe bowl under cover on
Microwave power 350W for ½-1 minute.
Place the steaks in a lightly greased ovenproof and microwave
safe dish with low edges and sprinkle with salt and pepper.
Brush the top side of the steaks with the butter.
Preheat the oven on Quick heat to 200°C.
Place the dish on the low metal rack and bake the steaks
on Convection at 200-210°C + 160W microwave power for
12-16 minutes (cooking time depends on the thickness of
the steaks).
In the meantime prepare the sauce. Mix all ingredients in
a saucepan.
Cook until boiling point stirring continuously and let the
sauce simmer for some minutes until thickened.
Serve the fish and sauce together with boiled potatoes and
some kind of cooked vegetables like asparagus or broccoli.
Garnish with lemon.
Both the salmon and the sauce can also be served cold
12
ROAST
VEAL
FUNCTION: QUICK HEAT, CONVECTION + MICROWAVES
PREPARATION: 10 MINUTES
COOKING TIME: 55-60 MINUTES
4 - 6 SERVINGS
INGREDIENTS
Approx. 1 kg boned and rolled
loin of veal
salt, pepper
250 g button mushrooms
250 g shallots, chopped
2-3 tbsp butter
FOR THE SAUCE:
200 ml (2 dl) double cream
or crème fraiche
4 tbsp white wine
chopped chives or parsley
salt, pepper
1.
2.
3.
4.
5.
6.
7.
8.
Preheat the oven on Quick heat to 175°C.
Season the meat with pepper and salt and place it in a
greased ovenproof and microwave safe dish. Place the
vegetables around.
Dot with butter flakes.
Place the dish on the low metal rack.
Cook on Convection at 175°C + microwaves 160W for 5560 minutes. Turn the roast halfway through cooking and
stir the vegetables. The meat is medium when the centre
temperature is 68-70°C and well done if it reaches 75°C.
Cover the roast with foil while the sauce is prepared.
In a sauce pan mix together the meat juice, cream and
white wine. Cook until boiling and simmer for some minutes
until the sauce has thickened. Add chive or parsley and
season.
Slice the meat and serve together with the vegetables,
potatoes and other cooked vegetables.
13
POTATO
GRATIN
FUNCTION: CONVECTION + MICROWAVES
PREPARATION: 12-15 MINUTES
COOKING TIME: 28-30 MINUTES
4 - 6 SERVINGS
INGREDIENTS
1-1.2 kg potatoes
1 clove of garlic, crushed
salt, pepper
thyme
150 g (Cheddar) cheese, coarsely grated (4-5 dl)
150 ml milk (1½ dl)
200 ml single cream (2 dl)
1.
2.
3.
4.
5.
6.
VEGETABLES
GRATIN
Peel the potatoes and slice them thinly.
Place half of the slices on the bottom of a lightly buttered
ovenproof and microwave safe dish. Sprinkle with salt,
pepper, garlic and thyme.
Cover with half of the cheese.
Add the remaining potatoes, season with salt, pepper and
thyme and sprinkle the remaining cheese on the top.
Mix the milk and cream and pour over the potatoes.
Place the dish on the low metal rack and cook on Convection
at 190-200°C + microwaves 350W for 28-30 minutes.
FUNCTION: MICROWAVES, GRILL + MICROWAVES
PREPARATION: 10-20 MINUTES
COOKING TIME: 12-14 MINUTES
4 SERVINGS
INGREDIENTS
approx. 750 g cooked vegetables such as endive,
Brussels sprouts, leeks, celery, cauliflower,
fennel, etc.
300 ml white sauce (3 dl)
75-100 g grated cheese
2 tbsp breadcrumbs
25 g butter (1½ tbsp) in flakes
1.
2.
3.
4.
Butter a shallow ovenproof and microwave safe dish 22 x 30
cm or round with diameter 25-26 cm.
Place the cooked and drained vegetables in it.
Cook the white sauce by using half amount of the recipe
for White sauce in the Lasagne recipe. Cover the vegetables
with the sauce. Combine cheese and breadcrumbs and
sprinkle over the sauce. Top with butter flakes.
Place the dish on the turntable and cook with Grill +
microwaves 350W for 12-14 minutes.
You can use leftovers of cooked vegetables or if your oven has an auto cook function for fresh vegetables, use that
function to cook the vegetables.
14
BISCUITS
FUNCTION: MICROWAVES, QUICK HEAT, CONVECTION
PREPARATION: 15 MINUTES
COOKING TIME: 24-30 MINUTES
22-24 PCS (2 TRAYS)
INGREDIENTS
125 g butter
1 egg
125 g caster sugar (1¼ dl)
250 g flour (approx. 4½ dl)
pinch of salt
1 egg for brushing
glacé cherries to decorate
1.
2.
3.
4.
5.
Place the butter in a microwave safe bowl, cover and melt
on 350W for 1½ -2minutes
Cream egg and sugar. Add flour and the melted butter and
knead to form a soft dough.
Roll the dough out to 1 cm thickness, and using a glass
with a diameter of 5 cm as cutter, cut small circles. Place
them on the greased baking tray (or on baking paper).
Glaze the surface of each biscuit with beaten egg and
decorate with half a glacé cherry.
Preheat the oven on Quick heat to 200°C and bake on
Convection at 200°C for 12-15 minutes.
15
5019 120 00266 Whirlpool is a registered trademark of Whirlpool U.S.A
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