Sharp | R-990KW | Operating instructions | Sharp R-990KW Operating instructions

R-960N
R-990N(S)
R-960N / R-990N(S)
OPERATION MANUAL WITH COOK BOOK
MICROWAVE OVEN WITH SENSOR,GRILL AND CONVECTION
This operation manual contains important information which you should read carefully before using your microwave oven.
Important: There may be a serious risk to health if this operation manual is not followed or if the oven is modified so that
it operates with the door open.
850 W (IEC 60705)
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Dear Customer,
Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores
considerably easier.
You will be pleasantly surprised by the kinds of things you can do with your combined microwave oven.
Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. The
combination of microwave, hot air convection and grill means that food can cook and brown at the same
time, and much faster, than by using the conventional method.
In our test kitchen our microwave team has gathered together a selection of the most delicious international
recipes which are quick and simple to prepare.
Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven.
There are so many advantages to having a microwave oven which we are sure you will find exciting:
O Food can be prepared directly in the serving dishes, leaving less to wash up.
O Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and
characteristic flavours are preserved.
We advise you to read the cookery book guide and operating instructions carefully.
You will then easily understand how to use your oven.
Enjoy using your combined microwave oven and trying out the delicious recipes.
Your Microwave-Team.
CONTENTS
Operation manual
POTATO/INSTANT ACTION ........................................ 29
POTATO CHART ......................................................... 30
INSTANT ACTION CHART .......................................30-31
RECIPES FOR INSTANT ACTION
“PIQUANT CAKES”.................................................31-32
RECIPES FOR USING SQUARE TIN/SHELF ................33-34
CARE AND CLEANING ............................................... 35
SERVICE CALL CHECK ................................................. 36
VALUED CUSTOMER ..................................................... 1
IMPORTANT SAFETY INSTRUCTIONS ...........................2-4
INSTALLATION ............................................................. 4
OVEN AND ACCESSORIES ........................................5-6
CONTROL PANEL .......................................................7-8
BEFORE OPERATION .................................................... 9
USING THE STOP KEY .................................................. 9
SETTING THE CLOCK.................................................. 10
ENERGY SAVE MODE ................................................. 11
MICROWAVE POWER LEVELS ...................................... 11
MICROWAVE COOKING ............................................ 12
HEATING WITHOUT FOOD ......................................... 13
GRILL COOKING ........................................................ 13
CONVECTION COOKING .....................................14-15
SIMUL COOKING...................................................16-17
OTHER CONVENIENT FUNCTIONS .........................18-21
EXPRESS COOK & EXPRESS DEFROST ......................22-23
EXPRESS COOK CHART ............................................. 23
EXPRESS DEFROST CHART ........................................... 24
EXPRESS DEFROST NOTES .......................................... 25
SENSOR COOK ......................................................... 25
SENSOR COOK CHART .............................................. 26
RECIPES FOR SENSOR COOK No. 5
“FISH FILLETS WITH SAUCE” ........................................ 27
RECIPES FOR SENSOR COOK No. 6 “JAM” ................. 28
Cookbook
WHAT ARE MICROWAVES? ........................................ 37
WHAT YOUR NEW COMBI-MICROWAVE OVEN
CAN DO ................................................................... 37
SUITABLE COOKWARE............................................38-39
TIPS AND TECHNIQUES ..........................................39-41
HEATING ................................................................... 42
THAWING ................................................................. 42
THAWING AND COOKING ........................................ 43
COOKING OF MEAT, FISH AND POULTRY .................... 43
COOKING FRESH VEGETABLES ................................... 43
LEGEND .................................................................... 44
TABLES ..................................................................45-47
RECIPES .................................................................48-74
SPECIFICATIONS ........................................................ 75
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IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
To avoid overheating and fire, special care must be
taken when cooking or reheating foods with a high
sugar or fat content, for example, Sausage rolls, Pies
or Christmas pudding.
See the corresponding hints in operation manual and
the cookery book section.
To avoid the possibility of injury
WARNING:
Do not operate the oven if it is damaged or
malfunctioning. Check the following before use:
a) The door; make sure the door closes properly and
ensure it is not misaligned or warped.
b) The hinges and safety door latches; check to make
sure they are not broken or loose.
c) The door seals and sealing surfaces; ensure that
they have not been damaged.
d) Inside the oven cavity or on the door; make sure
there are no dents.
e) The power supply cord and plug; ensure that they
are not damaged.
If the door or door seals are damaged, the oven
must not be operated until it has been repaired by a
competent person.
Never adjust , repair or modify the oven
yourself. It is hazardous for anyone other
than a competent person to carry out any
service or repair operation which involves
the removal of a cover which gives protection
against exposure to microwave energy.
To avoid the danger of fire.
The microwave oven should not be left
unattended during operation. Power levels
that are too high, or cooking times that are
too long, may overheat foods resulting in
a fire.
This oven is designed for counter top or built-in use.
Do not place the oven in a cabinet. When the oven
is to be built-in, the installation frame EBR-9900(SL)
for R-960N and EBR-99ST for R-990N(S) licensed
by SHARP must be used. This is available from your
dealer. Refer to the frame installation instructions or
ask your dealer for the proper instruction procedure.
Only the use of this frame will guarantee the safety
and quality of the product.
The electrical outlet must be readily accessible so that
the unit can be unplugged easily in an emergency.
The AC power supply must be 220V, 50Hz, with a
minimum 16A distribution line fuse, or a minimum
16A distribution circuit breaker.
A separate circuit serving only this appliance should
be provided.
Do not place the oven in areas where heat is
generated. For example, close to a conventional oven.
Do not install the oven in an area of high humidity or
where moisture may collect.
Do not store or use the oven outdoors.
If smoke is observed, switch off or unplug
the oven and keep the door closed in order
to stifle any flames.
Utensils should be checked to ensure that
they are suitable for use in the oven. See
Page 38-39. Use only microwave safe
containers and utensils on microwave
modes.
When heating food in plastic or paper
containers, keep an eye on the oven due to
the possibility of ignition.
Clean the waveguide cover, the oven
cavity, the turntable and turntable support
after use. These must be dry and free from
grease. Built-up grease may overheat and
begin to smoke or catch fire.
Do
the
Do
the
not operate the oven with the door open or alter
door safety latches in any way.
not operate the oven if there is an object between
door seals and sealing surfaces.
Do not allow grease or dirt to build up on
the door seals and adjacent parts. Clean
the oven at regular intervals and remove
any food deposits. Follow the instructions
for “Care and Cleaning” on page 35.
Failure to maintain the oven in a clean
condition could lead to a deterioration of
the surface that could adversely affect the
life of the appliance and possibly result in a
hazardous situation.
Individuals with PACEMAKERS should check with
their doctor or the manufacturer of the pacemaker for
precautions regarding microwave ovens.
To avoid the possibility of electric shock
Under no circumstances should you remove the outer
cabinet.
Never spill or insert any objects into the door lock
openings or ventilation openings. In the event of a
spill, turn off and unplug the oven immediately, and
call an authorised SHARP service agent.
Do not immerse the power supply cord or plug in
water or any other liquid.
Do not let the power supply cord hang over the edge
of a table or work surface.
Do not place flammable materials near the oven or
ventilation openings.
Do not block the ventilation openings.
Remove all metallic seals, wire twists, etc., from food
and food packages. Arcing on metallic surfaces may
cause a fire.
Do not use the microwave oven to heat oil for deep
frying. The temperature cannot be controlled and the
oil may catch fire.
To make popcorn, use only special microwave
popcorn makers.
Do not store food or any other items inside the oven.
Check the settings after you start the oven to ensure
the oven is operating as desired.
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IMPORTANT SAFETY INSTRUCTIONS
Keep the power supply cord away from heated
surfaces, including the rear of the oven.
Do not attempt to replace the oven lamp yourself or
allow anyone who is not an electrician authorised by
SHARP to do so. If the oven lamp fails, please consult
your dealer or an authorised SHARP service agent.
If the power supply cord of this appliance is
damaged, it must be replaced with a special cord.
The exchange must be made by an authorised SHARP
service agent.
To avoid the possibility of explosion and
sudden boiling:
To avoid the possibility of burns
Warning: The contents of feeding bottles
and baby food jars must be stirred or
shaken and the temperature checked before
consumption, in order to avoid burns.
Use pot holders or oven gloves when removing food
from the oven to prevent burns.
Always open containers, popcorn makers, oven
cooking bags, etc., away from the face and hands to
avoid steam burns and eruption of boiling.
To avoid burns, always test food temperature
and stir before serving and pay special
attention to the temperature of food and
drink given to babies, children or the elderly.
Accessible parts may become hot during use.
Young children should be kept away.
WARNING: Liquids and other foods must
not be heated in sealed containers since
they are liable to explode.
Microwave heating of beverages can result
in delayed eruptive boiling, therefore
care must be taken when handling the
container.
Temperature of the container is not a true indication of
the temperature of the food or drink; always check the
food temperature.
Always stand back from the oven door when opening
it to avoid burns from escaping steam and heat.
Slice stuffed baked foods after heating to release
steam and avoid burns.
To avoid misuse by children
Never use sealed containers. Remove seals and lids
before use. Sealed containers can explode due to
a build up of pressure even after the oven has been
turned off.
Take care when microwaving liquids. Use a widemouthed container to allow bubbles to escape.
Warning:
Only allow children to use the oven without
supervision when adequate instructions
have been given so that the child is able to
use the oven in a safe way and understands
the hazards of improper use.
When the appliance is operated in the GRILL,
CONVECTION, SIMUL, EXPRESS COOK,
POTATO and INSTANT ACTION modes, children
should only use the oven under adult supervision due
to the temperature generated.
This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge,
unless they have been given supervision or
instruction concerning use of the appliance
by a person responsible for their safety.
Children should be supervised to ensure
that they do not play with the appliance.
Never heat liquids in narrow necked
containers such as baby bottles, as this
may result in the contents erupting from the
container when heated and cause burns.
To prevent sudden eruption of boiling liquid and
possible scalding:
1. Do not use excessive amount of time (See page
46).
2. Stir liquid prior to heating/reheating.
3. It is advisable to insert a glass rod or similar utensil
(not metal) into the liquid whilst reheating.
4. Let liquid stand for at least 20 seconds in the oven
at the end of cooking time to prevent delayed
eruptive boiling.
Do not cook eggs in their shells, and whole
hard boiled eggs should not be heated in
microwave ovens since they may explode
even after microwave cooking has ended.
To cook or reheat eggs which have not
been scrambled or mixed, pierce the yolks
and the whites, or the eggs may explode.
Shell and slice hard boiled eggs before
reheating them in the microwave oven.
Do not lean or swing on the oven door. Do not play
with the oven or use it as a toy.
Children should be taught all important safety
instructions: use of pot holders, careful removal of
food coverings; paying special attention to packaging
(e.g. self-heating materials) designed to make food
crisp, as they may be extra hot.
Other warnings
Never modify the oven in any way.
Pierce the skin of such foods as potatoes, sausages
and fruit before cooking, or they may explode.
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IMPORTANT SAFETY INSTRUCTIONS
Do not move the oven while it is in operation.
This oven is for home food preparation only and may
only be used for cooking food. It is not suitable for
commercial or laboratory use.
To promote trouble-free use of your oven
and avoid damage.
Never operate the oven when it is empty except where
recommended in the operation manual, see Page 13.
Doing so may damage the oven.
When using a browning dish or self-heating material,
always place a heat-resistant insulator such as a
porcelain plate under it to prevent damage to the
turntable and turntable support due to heat stress. The
preheating time specified in the dishes instructions
must not be exceeded.
Do not use metal utensils, which reflect microwaves
and may cause electrical arcing. Do not put cans in
the oven.
Use only the turntable and the turntable support
designed for this oven. Do not operate the oven
without the turntable.
Do not place anything on the outer cabinet during
operation.
Do not use plastic containers for microwaving if the oven
is still hot from using the GRILL mode, CONVECTION
mode, SIMUL mode, EXPRESS COOK, POTATO
and INSTANT ACTION operations, because they
may melt. Plastic containers must not be used during
above modes unless the container manufacturer says
they are suitable.
NOTE:
If you are unsure how to connect your oven, please
consult an authorised, qualified electrician.
Neither the manufacturer nor the dealer can accept
any liability for damage to the oven or personal injury
resulting from failure to observe the correct electrical
connection procedure.
Water vapour or drops may occasionally form on
the oven walls or around the door seals and sealing
surfaces. This is a normal occurrence and is not an
indication of microwave leakage or a malfunction.
The cooking times given in the cook book are just for
your guidance, and will vary according to altitude,
food structure or food size.
INSTALLATION
1. Remove all packing materials from the inside of the
oven cavity. Discard the loose polythene sheet from
between the door and cavity. Remove the feature
sticker, if attached, from the outside of the door.
4. The oven door may become hot during
cooking. Place or mount the oven so that
the bottom of the oven is 85 cm or more
above the floor. Keep children away
from the door to prevent them burning
themselves.
5. Do not allow the power supply cord to
run over any hot or sharp surfaces, such
as the hot air vent area at the top rear of
the oven.
6. Ensure there is a minimum of free space above the
oven of 13 cm.
Remove this film.
2. Check the oven carefully for any signs of damage.
3. P l a c e t h e o v e n o n a f l a t , l e v e l s u r f a c e
strong enough to support the oven’s weight
plus the heaviest item likely to be cooked.
This oven is designed for countertop or builtin use. Do not place the oven in a cabinet.
When building the oven into a kitchen unit,see
"To avoid the danger of fire" on page 2.
13 cm
7. Securely connect the plug of the oven to a standard
earthed (grounded) household electrical outlet.
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INSTALLATION
WARNING - THIS APPLIANCE MUST BE EARTHED.
If the socket outlet in your house is not compatible with the pulg supplied, cut-off the mains plug and fit an
appropriate type, observing the wiring cord below.
If you are unsure how to do this get help from an electrician.
IMPORTANT - The wires in the power supply cord are coloured in accordance with the following cord:
Green-and-yellow : Earth
Blue
: Neutral
Brown
: Live
As the colours of the wires in the power supply cord of this appliance may not correspond with the coloure marking
identifying the terminals in your plug, proceed as follows:
The wire which is coloured green-and-yellow must be connected to the terminal in the plug which is marked with
the letter E or by the earth symbol
or coloured green or green-and-yellow.
The wire which is coloured blue must be connected to the terminal which is marked with the letter N or coloured
blue.
The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured
brown.
Make sure the terminal screws are properly tightened and the power supply cord is held tightly by the cable grip
where it enters the plug.
NOTE: Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock
may occur.
OVEN AND ACCESSORIES
1
3
2
4
10
5
9
8
7
6
11
1
2
3
4
5
6
7
8
9
10
Grill heating element
Convection heating element
Oven lamp
Control panel
Shelf runners
Waveguide cover
Oven cavity
Coupling
Door seals and sealing surfaces
Door opening handle
(R-960N has a different design.)
11 Air-vent openings
12 Outer cabinet
13 Power cord
13
12
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OVEN AND ACCESSORIES
ACCESSORIES
Check to make sure the following accessories
are supplied:
14 Turntable
15 Turntable support
16 Low Rack (hight: 4 cm)
17 High Rack (hight: 15,5 cm)
18 Square shelf
19 Square Tin
20 Shelf locator.
• Place the turntable support into the coupling in the
centre of the oven floor, ensuring you place it TOP
side up, (TOP is engraved on one side). It should
be able to freely rotate around the coupling.
• Place the turntable on to the turntable support.
• Place the high/low racks onto the turntable if
necessary. These racks are used for cooking in
Convection, Simul or Grill mode.
• Use the square shelf and square tin for convection
only. See page 15. When using the square shelf
or square tin, place them onto the shelf runners
as shown in Fig. A. When using the square shelf,
ensure the shelf locator is on the right side.
14
15
8
16
17
18
19
NOTES:
• Always operate the oven with the turntable and
support fitted correctly. This promotes thorough
even cooking. A badly fitted turntable may rattle,
may not rotate properly and damage the oven.
• The turntable rotates clockwise or counter
clockwise. The rotary direction may change each
time you start the oven. This does not affect cooking
performance.
• When you order accessories, please mention two
details: part name and model name to your dealer
or SHARP authorised service facility.
A
18
20
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CONTROL PANEL
R-960N
2
1
R-990N(S)
3
4
5
2
1
22
22
6
7
8
3
4
5
6
7
8
9
9
10
10
21
11
21
20
12
13
19
14
20
12
13
18
15
19
14
17
16
18
15
17
16
11
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CONTROL PANEL
CONTROL PANEL
Digital display and indicators:
1 COOKING IN PROGRESS indicator
2 GRILL indicator
3 CONVECTION indicator
4 MICROWAVE indicator
5 INFO indicator
Operating keys:
6 EXPRESS DEFROST key
7 SENSOR COOK key
8 POTATO keys
9 INSTANT ACTION keys
10 LESS/MORE keys
11 TIME keys
12 GRILL key
13 CONVECTION key
By pressing this key you can adjust the
convection temperature.
14 SIMUL key
The are two Simul modes:
Microwave and Convection
Microwave and Grill
15 CLOCK key
16 INSTANT COOK / START key
17 STOP / CLEAR key
18 KITCHEN TIMER key
19 WEIGHT keys
20 POWER LEVEL key
By pressing this key you can adjust the
Microwave power level.
21 HELP key (Info Display)
22 EXPRESS COOK key
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BEFORE OPERATION
offers you step by step instructions to easily guide you
through each feature. The oven has the HELP key for
getting instructions for each key. Indicators will appear
in the display, after pressing a key, to inform you of
the next operation step.
Your oven has an energy save mode.
1. Plug in the oven. Nothing will appear on the
display at this time.
2. Open the door.
The oven display will show “ENERGY SAVE MODE
TO GO OUT OF ENERGY SAVE MODE SET
CLOCK”.
3. Close the door. The display will show “.0”.
NOTE:
In the following explanations of operation you will find
the operating keys of model R-990N(S).
For R-960N the Digital Display, Indicators and
Operating Keys are the same.
COOKING HINTS:
The oven has an ‘Information Display System’ which
USING THE STOP KEY
Use the STOP / CLEAR key to:
1. Erase a mistake during programming.
2. Stop the oven temporarily during cooking.
3. Cancel a programme during cooking, press the STOP / CLEAR key twice.
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SETTING THE CLOCK
There are two setting modes: 12 hour clock and 24 hour clock.
Step 1
Step 2
x1
1. To set the 12 hour clock, press the CLOCK key once as in Step 1.
2. To set the 24 hour clock, press the CLOCK key twice as in Step 2 .
x2
Example:
To set the 24 hour clock to 23:35.
1. Choose the 24 hour clock
by pressing the CLOCK
key twice.
x2
x2
x3
5. Press the CLOCK key to start
the clock.
4. Input the minutes (35).
Press the TIME keys.
x3
2. Input the hours. Press the TIME
keys until the correct hour is
displayed (23).
x5
3. C h a n g e f r o m h o u r s t o
minutes by pressing the
CLOCK key once.
x1
Check the display.
x1
NOTES:
1. Press the STOP / CLEAR key if you make a
mistake during programming.
2. If the oven is in cooking or timer process and you
wish to know the time of day, press the CLOCK
key. As long as your finger is pressing the key, the
time of day will be displayed.
3. If the electrical power supply to your microwave
oven is interrupted, plug in the oven again, then
open and close the door. The display will show
“. 0”. If this occurs during cooking, the programme
will be erased. The time of day will also be erased.
4. When you want to reset the time of day, follow the
above example again.
5. If you do not want to set the clock, press the
STOP / CLEAR key once. . 0 will appear on
the display. When the operation of the oven is
finished, . 0 will reappear on the display instead
of the time of day.
6. If you set the clock, energy save mode does not
work.
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ENERGY SAVE MODE
Your oven comes set for the energy save mode.
If you do nothing for 3 minutes after a preceding operation, i.e. closing the door or at the end of cooking, the
power will go off automatically. To restore power on, open the door.
To start energy save mode, follow the instructions below.
Example:
To start the energy save mode, (the current time is 23:35):
1. Make sure the
correct time
appears on the
display.
2. Press the CLOCK
key once.
3. Press the 1 MIN
key once and make
sure 0 appears on
the display
x1
4. Press INSTANT COOK
/ START key. The power
will be off and the display
will show nothing.
x1
x1
NOTE: You can press the CLOCK key twice at step 2.
MICROWAVE POWER LEVELS
Your oven has 5 power levels. To choose the power
level for cooking, follow the advice given in the recipe
section. Generally the following recommendations
apply:
100P used for fast cooking or reheating e.g. soup,
casseroles, canned food, hot beverages, vegetables,
fish, etc.
70P used for longer cooking of dense foods such
as roast joints, meat loaf and plated meals, also for
sensitive dishes such as cheese sauce and sponge
cakes. At this reduced setting, the sauce will not boil
over and food will cook evenly without over cooking
at the sides.
50P for dense foods which require a long cooking
time when cooked conventionally, eg. beef dishes, it is
advisable to use this power setting to ensure the meat
will be tender.
30P (Defrost setting) to defrost, select this power
setting, to ensure that the dish defrosts evenly.
This setting is also ideal for simmering rice, pasta,
dumplings and cooking egg custard.
10P for gentle defrosting, eg. cream gateaux or
pastry.
P= Percentage
To set the microwave power level :
1. Input the time by pressing the TIME keys.
2. Press the POWER LEVEL key until the desired power level appears on the display. (If the POWER LEVEL
will be displayed. If you miss your desired level, continue pressing the POWER
key is touched once,
LEVEL key until you reach the level again).
3. Press the INSTANT COOK / START key.
NOTE: If the power level is not selected, 100P is automatically set.
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MICROWAVE COOKING
Your oven can be programmed for up to 99 minutes and 90 seconds (99.90).
Example:
Suppose you want to heat soup for 2 minutes and 30 seconds on 70P microwave power.
1. Enter the cooking time by
pressing the TIME keys.
x2
2. Press the POWER LEVEL
key twice for 70P
microwave power.
x3
x2
3. Press the INSTANT
COOK / START key
once to start cooking.
x1
Check the display.
3. When the operation of the oven has finished, the
time of day will reappear, if set, on the display.
NOTES:
1. When the door is opened during the cooking
process, the cooking time on the digital display
stops automatically. The cooking time starts to
count down again when the door is closed and the
INSTANT COOK / START key is pressed.
2. If you wish to know the power level during cooking,
press the POWER LEVEL key. As long as your
finger is pressing the POWER LEVEL key, the
power level will be displayed.
WARNING:
Never use the square shelf and square tin for
microwave cooking and simul cooking as this may
cause arcing.
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HEATING WITHOUT FOOD
You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and
not a sign that the oven is out of order.
To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at
convection 250°C.
IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen
ventilation on. Make sure there is no food in the oven.
1. Enter the required
heating time. (20
min.) by pressing the
10 MIN key twice.
2. Select G R I L L or
CONVECTION.
3. Start operation by pressing
the INSTANT COOK /
START key.
x1
x2
x1
x1
The oven will count
down. When the
oven has finished
cooking, open the
door to cool the
oven cavity.
WARNING:
The oven door, outer cabinet, oven cavity and accessories will become hot. Take care to
avoid burns when cooling the oven down after operation.
GRILL COOKING
The grill heating element at the top of the oven cavity has one power setting only.
Example: Suppose you want to cook cheese on toast for 5 minutes (Place toast on the high rack.)
1. Enter the cooking time by
pressing the 1 MIN key
five times.
2. Select the grill mode by
pressing the GRILL key
once.
x5
x1
1. The high or low racks are recommended when
grilling. It is not recommended to use the square
shelf and square tin for grilling.
2. You may detect smoke or a burning smell when
using the grill for the first time, this is normal and
3. P r e s s t h e I N S T A N T
COOK / START key to
start cooking.
x1
Check the display.
not a sign that the oven is out of order.
(Please see heating without food below.)
3. After cooking the display may show “NOW COOLING”.
WARNING:
The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always
use thick oven gloves when removing the food or turntable from the oven to prevent burns.
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CONVECTION COOKING
Your oven can be used as a conventional oven using the convection facility and 10 pre-set oven temperatures.
Preheating is recommended for better results (especially when using the square shelf or the square tin).
Press CONVECTION
key
1
2
3
4
5
6
7
8
9
10
Oven Temp (°C)
250
230
220
200
190
180
160
130
100
40
Example 1: To cook with preheating
Suppose you want to pre-heat to 200°C and cook for 20 minutes at 200°C.
1. Enter the desired preheat
temperature by pressing
the CONVECTION key
four times. The display
will show 200°C.
2. Press the I N S T A N T
COOK / START key to
start pre-heating.
When the pre-heated
temperature has been reached
the audible signal sounds, the
display will show 200°C,
open the door and place the
food inside the oven. Close
the door.
x1
x4
3. Enter the cooking time by
pressing the 10 MIN key
twice (20 mins).
4. Press the I N S T A N T
COOK / START key.
Check the display.
x1
x2
NOTES:
1. When the oven is preheated the turntable should be in the oven.
2. After preheating, if you want to cook at a different temperature press the CONVECTION key until the
desired setting appears on the display. In the example above, to change the temperature you would press the
CONVECTION key after entering the cooking time.
3. When the oven reaches the programmed preheating temperature, it will automatically hold at the preheated temperature for 30 minutes. After 30 minutes the display will change to time of day, if set.
The selected convection programme will be cancelled.
4. After cooking the oven will automatically cool and the display may show “NOW COOLING” .
5. To get the best results when following pack instructions for convection, please follow the instructions for
“conventional oven”.
6. When you cook using the shelf in the lower position with the square metal tray, rotate the food 180˚ halfway
through cooking.
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CONVECTION COOKING
Example 2: To cook without preheating
Suppose you want to cook at 250°C for 20 minutes.
1. Enter the cooking time by
pressing the 10 MIN key
twice (20 mins).
2. Select the desired cooking
temperature. (250°C).
3. Press the INSTANT COOK
/ START key.
x1
x1
x2
Check the display.
NOTES:
1. After cooking the oven will automatically cool and the display may show “NOW COOLING”.
2. To change the convection temperature, press the CONVECTION key until the desired temperature appears
on the display.
3. You may detect smoke or a burning smell when using convection for the first time. This is normal and is not a
sign that the oven is out of order. (Please see Heating Without Food on page 13).
WARNING:
The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick
oven gloves when removing the food or turntable from the oven to prevent burns.
SPECIAL NOTES FOR SQUARE SHELF & SQUARE TIN:
1. When using either the square shelf or the square tin, place it at position 1.
When using both of them, place the square tin at position 1 and the square
shelf at position 2 as shown in the diagram.
2. When using the square shelf and/or the sqaure tin, leave the turntable in the
oven.
3. When using the square shelf or the square tin, rotate the square tin or the
container on the square shelf 180˚ halfway to achieve better results.
4. When using the square shelf follow the notes below to prevent them slipping
out:
• Do not place container with food weighing more than 5 kg on the square
shelf.
• Ensure that the square shelf is in the correct position and does not rattle.
• When removing the food, pull the square shelf until it is slightly locked,
and then remove the food.
5. Some recipes for using the square shelf or the square tin are included in this
operation manual. Please refer to pages 33-34.
6. To get the best results when following pack instructions for convection, please
follow the instructions for “conventional oven”.
Shelf runners
2
1
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SIMUL COOKING
Your oven has 2 SIMUL cooking modes combining the heat of the convection or grill with the power of the
microwave.
To select the SIMUL cooking mode, choose the cooking time, then press the SIMUL MODE key to select the
desired setting. Generally, SIMUL cooking time shortens the total cooking time.
Press SIMUL MODE key
Cooking method
Microwave Power Range
MICRO 30P
SIMUL 1
x1
10P - 70P
CONV 250°C
MICRO 30P
SIMUL 2
x2
Symbol
10P - 100P
GRILL
NOTES:
• To adjust the microwave power, press the POWER LEVEL key.
• To adjust the convection temperature, press the CONVECTION key until the desired temperature appears on
the display.
• For SIMUL 1 the oven temperature can be changed from 40°C to 250°C in ten levels.
Example 1:
Suppose you want to cook for 20 minutes on SIMUL 1 using 10P microwave power and 200°C convection.
1. E n t e r t h e d e s i r e d
cooking time by pressing
the 10 MIN key twice
(20 minutes).
2. Select the cooking mode
by pressing the SIMUL
MODE key once.
x2
4. Press CONVECTION key
three times (200°C).
x1
5. Press the I N S T A N T
COOK / START key.
x3
3. Press the POWER LEVEL
key once (10P).
x1
Check the display.
x1
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SIMUL COOKING
Example 2:
Suppose you want to cook for 20 minutes on SIMUL 2 using 10P microwave power and GRILL.
1. Enter the desired cooking
time by pressing the 10
MIN key twice (20 min).
x2
4. Press the I N S T A N T
COOK / START key.
2. Select the cooking mode
by pressing the SIMUL
MODE key twice.
x2
3. Press the POWER LEVEL
key once (10P).
x1
Check the display.
x1
NOTE: After cooking, the oven will automatically cool and the display may show “NOW COOLING”.
WARNINGS:
1. The oven cavity, door, outer cabinet, accessories and dishes will become very hot, use
thick oven gloves when removing the food or turntable from the oven to prevent burns.
2. Never use the square shelf and square tin for microwave cooking and Simul cooking as this may cause
arcing.
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OTHER CONVENIENT FUNCTIONS
1. MULTIPLE SEQUENCE COOKING
A maximum of 4 sequences can be input, consisting of manual cooking time and mode.
Example:
To cook: 5 minutes on 100P power
16 minutes on 30P power
(Stage 1)
(Stage 2)
STAGE 1
1. Enter the desired cooking
time by pressing the
1 MIN key 5 times.
2. Choose the desired power
level by pressing the
POWER LEVEL key once.
x5
x1
STAGE 2
3. Enter the desired cooking time
by pressing the 10 MIN key
once and the 1 MIN key
6 times.
x1
4. C h o o s e t h e d e s i r e d
power level by pressing
the POWER LEVEL key
four times.
x6
5. Press the I N S T A N T
COOK / START key
once to begin cooking.
x4
x1
Check the display
(The oven will begin to cook for 5 minutes on
100P, and then for 16 minutes on 30P).
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OTHER CONVENIENT FUNCTIONS
2. LESS ( W ) / MORE ( V ) key
The LESS ( W ) and MORE ( V ) keys allow you to decrease or increase programmed setting times easily,
(for a less well or more well cooked result) when cooking is underway.
a) Choosing EXPRESS COOK/EXPRESS DEFROST with LESS/MORE:
Press the LESS ( W ) and MORE ( V ) key after entering weight and before pressing the INSTANT COOK /
START key.
Example: Suppose you want to cook 0.2 kg Frozen Gratin using the EXPRESS COOK and MORE ( V ) key.
1. Choose the E X P R E S S
COOK menu for Frozen
Gratin by pressing the
EXPRESS COOK key 3
times.
2. Press the WEIGHT keys until
the correct weight appears
in the display (0.2 kg).
3. Choose the desired result
(well cooked) by pressing
the MORE ( V ) key once.
or
x3
4. P r e s s t h e I N S T A N T
COOK / START key once
to begin cooking.
x5
x1
x1
Check the display
x1
b) Choosing SENSOR COOK/POTATO/INSTANT ACTION with LESS/MORE:
Press the LESS ( W ) and MORE ( V ) key just after selecting the menu (within two seconds).
Example: Suppose you want to cook 0.2 kg Thin French Fried Potatoes using the POTATO and LESS ( W ) key.
1. Choose the POTATO menu
and quantity by pressing the
FRENCH FRIED POTATO
key once.
2. Choose the desired result
(less cooked for thin type)
by pressing the LESS ( W )
key once within 2 seconds.
x1
The oven starts
automatically.
Check the display.
x1
NOTES:
To cancel LESS or MORE press the same key again.
To change MORE to LESS simply press the LESS ( W ) key.
To change LESS to MORE simply press the MORE ( V ) key.
c) Changing the heating time while the oven is operating:
During the manual cooking process, the cooking time can be decreased or increased in 1 minute steps each
time the LESS ( W ) and MORE ( V ) keys are pressed.
NOTE: You can this function for manual cooking only.
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OTHER CONVENIENT FUNCTIONS
3. +1min function
The INSTANT COOK / START key allows you to operate the two following functions:
a) Direct start
You can directly start cooking on 100P microwave power for 1 minute by pressing the INSTANT COOK /
START key.
NOTE:
To avoid the misuse by children the INSTANT COOK / START key can be used only within 3 minutes after
preceding operation, i.e., closing the door, pressing the STOP / CLEAR key or cooking completion.
b) Extend the cooking time
You can extend the cooking time for multiples of 1 minute if the INSTANT COOK / START key is pressed
while the oven is in operation.
NOTE: You can this function for manual cooking only.
4. TO CHECK SETTINGS WHILE THE OVEN IS OPERATING
You can check the power level and the actual oven temperatures while the oven is in operation
ie: when pre-heating.
TO CHECK THE POWER LEVEL:
To check the microwave power level during cooking
press the POWER LEVEL key.
The oven continues to count down, although the
display shows the power level.
As long as your finger is
pressing the key, the power
level will be displayed.
TO CHECK THE CONVECTION TEMPERATURE:
To check the convection temperature during cooking
press the CONVECTION key.
When the oven is pre-heating, you can check the
actual oven temperature.
As long as your finger is
p r e s s i n g t h e k e y, t h e
convection temperature in °C
will be displayed.
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OTHER CONVENIENT FUNCTIONS
5. HELP key
Each button carries useful information. If you wish
to get the information, press the HELP key before
pressing the desired key.
x1
Example:
Suppose you want to get information about INSTANT
ACTION, Roast chicken:
x1
NOTE:
1. The information message will be repeated twice,
and then the display will show the time of day, if
set.
2. If you want to cancel the information press the
STOP / CLEAR key.
1. Choose the
HELP key
function.
2. Press the
INSTANT
ACTION
key for Roast
Chicken.
6. TIMER FUNCTION
You can use the timer for timing where microwave cooking is not involved for example, to time boiled eggs
cooked on a conventional hob.
Example:
To set the timer for 5 minutes.
1. Press the TIMER
key once.
x1
2. Press the 1 MIN
key five times.
3. Press the INSTANT
COOK / START
key to start the timer.
x5
Check the display
x1
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EXPRESS COOK & EXPRESS DEFROST
The EXPRESS COOK and EXPRESS DEFROST
functions automatically work out the correct cooking
mode and cooking time. You can choose from 3
EXPRESS COOK menus and 7 EXPRESS DEFROST
menus.
Warning:
For EXPRESS COOK:
The oven cavity, door, outer cabinet,
accessories and dishes will become very
hot. Use thick oven gloves when removing
food or the turntable from the oven to
prevent burns.
1.
x1
What you need to know when using EXPRESS COOK
and EXPRESS DEFROST:
1. Enter the menu by pressing the EXPRESS COOK
or EXPRESS DEFROST key until the desired menu
number appears in the display. (See pages 23-24)
2. The weight or quantity of the food can be input
by pressing the WEIGHT keys until the desired
weight/quantity is displayed.
• Enter the weight of the food only. Do not include
the weight of the container.
• For food weighing more or less than weights/
quantities given in the cooking charts, cook
manually.
3. The programmed cooking times are average times.
If you want to alter cooking times pre-programmed
in the automatic operations, use the LESS ( W ) or
MORE ( V ) buttons. See page 19 for details. For
best results, follow cooking chart instructions.
4. To start cooking press INSTANT COOK / START
key.
Menu Number
2.
WEIGHT keys
3.
LESS/MORE keys
4.
When action is required (e.g. to turn food over)
the oven stops and the audible signals sound, the
display shows the necessary action. To continue
cooking, press the INSTANT COOK / START
key.
INSTANT COOK / START key
The final temperature will vary according to the
initial temperature. Check food is piping hot after
cooking. If necessary, you can extend the cooking
time and change the power level.
NOTE: Please refer to the menu label for list of EXPRESS COOK and EXPRESS DEFROST menus and weight
ranges.
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EXPRESS COOK & EXPRESS DEFROST
Example: Suppose you want to cook 0.2 kg of Frozen Gratin using EXPRESS COOK.
1. Press the EXPRESS COOK
key 3 times to select Frozen
Gratin.
2. Enter the weight by pressing the
WEIGHT keys until the desired
weight is displayed.
x3
x5
3. Press the INSTANT COOK /
START key to start cooking.
x1
x1
Check the display.
EXPRESS COOK CHART
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
C-1 Cook
Frozen Ready Meals
(initial temp -18°C)
Stirrable type
(e.g. Noodles
Bolognese,
Chinese Menus.)
0.3 - 1.0 kg* (100 g)
Casserole dish & lid
* If the manufacturer
instructs to add water,
please calculate the total
amount for the program
with additional liquid.
• Transfer meal to suitable casserole dish.
• Add some liquid if recommended by the
manufacturer.
• Cover with a lid.
• When the audible signals sound, stir and re-cover.
• After cooking, stir and let stand for approx. 1-2
minutes.
C-2 Cook
Frozen Vegetables
(initial temp -18°C)
e.g. Brussel sprouts,
cauliflower, peas,
mixed vegetables,
broccoli
0.1 - 0.8 kg (100 g)
Casserole dish & lid
• Add 1tbsp water per 100 g. (For mushrooms no
additional water is necessary).
• Cover with a lid.
• When the oven stops and the audible signals
sound, stir and re-cover.
• After cooking, let stand for approx. 1-2 minutes.
NOTE: If frozen vegetables are compacted together,
cook manually.
C-3 Cook
Frozen Gratin
(initial temp -18°C)
e.g. Frozen lasagne,
Potato gratin
0.2 - 0.6 kg (100 g)
Gratin dish
Low rack
• Remove the gratin from original container and
place in a suitable gratin dish.
• Add 3-4 tbsp water if necessary.
• Do not cover.
• Place on the low rack.
• After cooking, let stand, covered in aluminium foil
for approximately 5 minutes.
MENU NO.
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EXPRESS DEFROST CHART
MENU NO.
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
D-1 Defrost
Steaks, Chops
(initial temp -18°C)
0.2 - 1.0 kg (100 g)
Plate
(see note on page 25)
• Place the food on a plate in the centre of the
turntable.
• When the oven stops and the audible signals sound,
turn the food over, rearrange and separate. Shield
the thin parts and warm spots with aluminium foil.
• After defrosting, wrap in aluminium foil for 10-15
minutes, until thoroughly defrosted.
D-2 Defrost
Meat Joint
(initial temp -18°C)
0.6 - 2.0 kg (100 g)
Plate
(see note on page 25)
• Place a plate upside down on the turntable and put
the meat on it.
• When the oven stops and the audible signals sound,
turn the food over. Shield the defrosted parts with
aluminium foil.
• If audible signals sound, turn the food over and
shield again (for 1.1 kg - 2.0 kg).
• After defrosting, cover with aluminium foil and stand
for 15-30 minutes until thoroughly defrosted.
D-3 Defrost
Minced Meat
(initial temp -18°C)
0.2 - 1.0 kg (100 g)
Cling film
(see note on page 25)
• Cover the turntable with cling film.
• Place the block of minced meat onto the turntable.
• When the oven stops and the audible signals sound, turn
the food over. Remove the defrosted parts if possible.
• After defrosting, cover in aluminium foil for 5-10
minutes, until thoroughly defrosted.
D-4 Defrost
Chicken Legs
(initial temp -18°C)
0.2 - 1.0 kg (50 g)
Plate
(see note on page 25)
• Place the food on a plate in the centre of the
turntable.
• When the oven stops and the audible signals sound,
turn the food over, rearrange and separate. Shield
the thin parts and warm spots with aluminium foil.
• After defrosting, wrap in aluminium foil for 10-15
minutes, until thoroughly defrosted.
D-5 Defrost
Poultry
(initial temp -18°C)
0.9 - 2.0 kg (100 g)
Plate
(see note on page 25)
• Place a plate upside down on the turntable and put
the poultry breast side down on the plate.
• When the oven stops and the audible signals sound,
turnover and shield the thin parts and warm spots
with aluminium foil.
• After defrosting, cover with aluminium foil and stand
for 15-30 minutes until thoroughly defrosted.
• Finally clean the poultry under running water.
D-6 Defrost
Cake
(initial temp -18°C)
0.1 - 1.4 kg (100 g)
Plate
• Remove all packaging from the cake.
• Place on a plate in the centre of the turntable.
• After defrosting, cut the cake into similar sized
pieces. Keep space between each piece and let
stand for 15-30 minutes until thoroughly defrosted.
D-7 Defrost
Bread
(initial temp -18°C)
0.1 - 1.0 kg (100 g)
Plate
• Distribute on a plate in the centre of the turntable.
Only sliced bread is recommended for this
programme.
• When the audible signals sound rearrange, and
remove defrosted slices.
• After defrosting separate all slices and distribute
on a large plate. Cover the bread with aluminium
foil and let stand for 5-10 minutes until thoroughly
defrosted.
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EXPRESS DEFROST NOTES
NOTES:
1 Steaks, Chops and Chicken legs should be frozen in one layer.
2 Minced meat should be frozen in the thin shape.
3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4 The poultry and the minced meat should be processed immediately after defrosting.
5 For D-1, D-2, D-4 and D-5 arrange the food in the oven as shown:
Chicken legs, Steaks and Chops.
Poultry and Meat Joint
Food
Dish
Turntable
SENSOR COOK
Your oven has a humidity sensor. The humidity sensor detects the vapour from the food and calculates the correct
microwave power level and cooking time.
The SENSOR COOK key offers the possibility to easily cook 6 menus without entering the food quantity.
To select the sensor cook menu, touch the SENSOR COOK key until the desired menu is displayed.
The SENSOR COOK can only be input within 3 minutes after cooking completion, closing the door or pressing
the STOP / CLEAR key.
Always refer to the SENSOR COOK chart on page 26 before operating this function.
NOTES:
1. After the oven is plugged in, wait 2 minutes before using SENSOR COOK.
2. Once a SENSOR COOK programme has started, do not open the door or press the STOP / CLEAR key
until the remaining cooking time appears on the display, unless following instructions to stir or turn over.
During this time, Sensor technology senses humidity emitted from food as it heats and determines the cooking
time. Opening the door or stopping the oven disturbs the humidity content and affects the cooking result.
3. Ensure food is thoroughly heated before serving. If additional heating is required, cook this manually.
4. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or
paper towel prior to cooking on SENSOR COOK.
5. If you want to alter the cooking results, press the LESS ( W ) or MORE ( V ) keys after selecting the menu (See
page 19 for details). For best results use the cooking chart instructions.
6. If food requires manipulation (i.e. turn over or stir) then open the door, follow the instruction, close the door
and press the INSTANT COOK / START key.
7. To cook the food weighing more or less than the weights/quantities given in the cooking charts, cook using
manual programmes.
EXAMPLE: Suppose you want to cook 300 g of fresh vegetables
1. Press the SENSOR
COOK key twice to
select Fresh Vegetables.
After 2 seconds the oven starts automatically.
When the sensor detects the vapour from the
food, the remaining cooking time will appear.
x2
NOTE: Please refer to the menu label for list of SENSOR COOK menus and weight ranges.
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SENSOR COOK CHART
MENU NO.
No. 1
Casserole
(initial temp 5-20°C)
WEIGHT (Increasing
Unit) / UTENSILS
200 - 1000 ml
Cup or bowl (for
more than 200 ml) &
microwave plastic wrap
0.1 - 0.8 kg
No. 2
Bowl & lid
Fresh vegetables
(initial temp 20°C)
e.g. Cauliflower, carrot,
broccoli, fennel, leek,
pepper, courgettes etc.
No. 3
Rice (par-boiled)
(initial temp rice 20°C)
0.1 - 0.3 kg
Big bowl & lid
Rice
Boiling Water
100 g
200 g
300 g
250 ml
450 ml
650 ml
0.1 - 0.3 kg
No. 4
Big bowl & lid
Pasta
(initial temp pasta 20°C)
Pasta
Boiling Water
100 g
200 g
300 g
250 ml
550 ml
800 ml
PROCEDURE
• Cover with microwave plastic wrap.
• Place the bowl in the border of the turntable.
• After cooking, stir and let stand covered for approx.
2 minutes.
NOTE: If you do not use plastic wrap with holes, pierce
the wrap 5 times (for bowl) or twice (for cup)
with a fork.
•
•
•
•
Cut into small pieces, e.g. strips, cubes or slices.
Add the required amount of water (1 tbsp per 100 g).
Cover with a lid.
After cooking, stir and let the food stand for approx.
2 minutes.
•
•
•
•
Place in a big bowl and add boiling water.
Cover with a lid.
Place the bowl in the center of the turntable
When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound,
stir again.
• After cooking, let stand, covered for approx. 10 minutes.
•
•
•
•
Place in a big bowl and add boiling water.
Cover with a lid.
Place the bowl in the center of the turntable
When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound,
stir again.
• After cooking, let stand, covered for approx. 2-3 minutes.
No. 5
Fish fillets with sauce
(initial temp
Fish 5°C
Sauce 20°C)
0.4-1.6 kg*
fish: 0.2 - 0.8 kg
sauce: 0.2 - 0.8 kg
Quiche dish and
microwave plastic wrap
* Total weight of fish
and sauce
• Put the fish fillets in a quiche dish with the thin ends
towards the centre.
• Spread prepared sauce on fish fillet.
• Cover with microwave plastic wrap.
• After cooking let stand, covered for approx. 2 minutes.
For sauce recipes, see page 27.
No. 6
Jam
(initial temp 20°C)
0.5 - 1.5 kg*
3.5 l casserole dish
* Total weight of fruit and
jelly sugar
•
•
•
•
Follow quantity in recipes on page 28.
Defrost frozen fruits before cooking.
No cover.
When the oven stops and the audible signals sound,
stir.
• When the oven stops and the audible signals sound
again, mash or just stir.
• After cooking, fill into well cleaned glasses and
cover with a twist-off-lid or with preserving film.
NOTE: Use a big casserole dish to prevent the food
from spilling over.
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RECIPES FOR SENSOR COOK NO. 5
“FISH FILLETS WITH SAUCE”
Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
20 g
butter
100 g
mushrooms cut in slices
1 clove
garlic (crushed)
50 g
spring onion
1 tin (825 g) tinned tomatoes without juice, drain well
1 tsp
lemon juice
2 tbsp
tomato ketchup
1/2-1tsp
dried basil, salt and pepper
800 g
cod fish fillet
Fish fillet with Piquant sauce
Ingredients
1 tin (825 g) canned tomatoes, drain
1 tin (280 g) corn
2-3 tsp
chilli sauce
40 g
onion, finely chopped
3 tsp
red wine vinegar
1/4 tsp
mustard
1 spice
thyme
1 spice
cayenne pepper
800 g
fish fillet (e.g. rosefish)
Preparation
1. Cook butter, mushrooms, onions and garlic
together in a flan dish for 3-4 minutes on 100P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover with
sauce and some vegetables. Cover with microwave
plastic wrap.
4. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish
and spread the sauce on fish fillet. Cover with
microwave plastic wrap.
3. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
Fishfillet with Curry sauce
Ingredients
40 g
butter
30 g
chopped almonds
1-2 tbsp
curry powder
30 g
flour (wholemeal)
40 g
raisins
200 g
pineapple (small pieces)
125 ml
broth
125 ml
pineapple juice
150 g
sour cream
100 g
peas (frozen), salt, pepper
800 g
fish fillet (coal fish)
Fishfillet with Leek and Cheese-sauce
Ingredients
50 g
butter
175 g
spring onion
1/2 tsp
dried Marjoram
40 g
flour
500 ml
milk
100 g
grated Gruyere, salt, pepper
1 tbsp
chopped parsley
800 g
fish fillet (e.g. coal fish)
Preparation
1. Heat butter, almonds and curry covered for 1-2
minutes on 100P.
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and
cream, stirring continuously.
4. Cook covered for 2-3 minutes. on 100P and stir
after cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a quiche dish and pour over the
sauce. Cover with microwave plastic wrap.
8. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
Preparation
1. Put butter, onions and Marjoram in a casserole and
heat for 3-4 minutes on 100P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3-4 minutes on 100P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a quiche dish and pour the
sauce over it. Cover with microwave plastic wrap.
6. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
7. After cooking take out the fish and stir the sauce well.
NOTES:
1. These indications are for 1.6 kg. If you want to cook less than 1.6 kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish
after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).
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RECIPES FOR SENSOR COOK NO. 6 “JAM”
Nectarine Jam
Ingredients
667 g
Nectarines
3 tbsp.
Lemon juice
333 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
4 tbsp.
Orange liqueur (for ex. Coitreau)
Kiwi - Banana Jam
Ingredients
525 g
Kiwi
225 g
Banana
250 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Peel kiwis and bananas and cut into small pieces.
2. Mix the fruits with preserving sugar with pectin and
fill into an oval 3.5 l-glass form (pyrex).
3. Cook on SENSOR COOK No. 6 “Jam”.
4. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
Preparation
1. Cut nectarines into small pieces.
2. Put them into an oval 3.5 l-glassform (pyrex).
3. Mix them with lemon juice and preserving sugar
with pectin.
4. Cook on SENSOR COOK No. 6 “Jam”.
5. After cooking add orange liqueur, fill into well
cleaned glasses and cover with twist-off-lid or with
preserving film.
Mixed Berries Jam
Ingredients
667 g
Mixed berries (blackberry, blueberry,
raspberry, currant, strawberry)
333 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 2 fruits)
Raspberry Jam
Ingredients
750 g
Raspberries
250 g
Jelly sugar
(preserving sugar with pectin,
1 sugar : 3 fruits)
Preparation
1. Mix raspberries with preserving sugar with pectin
and fill into an 3.5 l-glassform (pyrex).
2. Cook on SENSOR COOK No. 6 “Jam”.
3. After cooking fill into well cleaned glasses and
cover with twist- off-lid or with preserving film.
Preparation
1. Fill mixed berries and preserving sugar with pectin
into an oval 3.5 l-glassform (pyrex) and mix them.
2. Cook on SENSOR COOK No. 6 “Jam”.
3. After cooking fill into well cleaned glasses and
cover with twist-off-lid or with preserving film.
NOTE:
1. Please follow the instructions in the SENSOR COOK chart on page 25.
2. These instructions are for 1.0 kg. If you want to cook other weights, adjust the ingredients.
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POTATO/INSTANT ACTION
The POTATO/INSTANT ACTION functions automatically work out the correct cooking mode and cooking time
of the foods illustrated below.
POTATO keys
INSTANT ACTION keys
What you need to know when using POTATO/INSTANT ACTION :
1. Input the menu by pressing the desired key. The POTATO/INSTANT ACTION can only be input within 3
minutes after cooking completion, closing the door or pressing the STOP / CLEAR key.
2. To increase the weight press the selected key until the desired weight is displayed. Enter the weight of the
food only. Do not include the weight of the container.
For food weighing more or less than the weights/quantities given in the cooking charts, cook using manual
operation.
3. The programmed cooking times are average times. If you want to alter the cooking times of POTATO/
INSTANT ACTION, use the LESS ( W ) or MORE ( V ) keys after selecting the menu and weight (see page
19 for details). For best results use the cooking chart instructions.
4. The oven will start to cook instantly after the weight has been input.
WARNING:
The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always
use thick oven gloves when removing the food or turntable from the oven to prevent burns.
NOTES:
When manipulation is required (eg: to turn food over) the oven will stop and the audible signal will sound,
the display will show the necessary action. To continue cooking, press the INSTANT COOK / START key.
The final temperature of the food will vary according to its initial temperature. Check food is piping hot after
cooking. If necessary, you can extend the cooking time. Always refer to the cooking charts given in the cookery
book section.
Example: Suppose you want to cook 200 g of French Fried Potatoes (Thick type).
The oven will instantly
begin to cook.
1. Choose the menu and quantity by
pressing the FRENCH FRIED POTATO
key once.
x1
NOTE: Please refer to the menu label for list of POTATO/INSTANT ACTION menus and weight ranges.
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POTATO CHART
MENU
WEIGHT (Increasing
Unit) / UTENSILS
PROCEDURE
Boiled/Jacket
Potatoes
(initial temp 20°C)
0.1 - 0.8 kg (100 g)
Bowl & lid
• Peel the potatoes and cut them into similar sized
pieces, if necessary.
• Put them in a bowl.
• Add the required amount of water (2 tbsp. per
100 g) and add a little salt.
• Cover with lid.
• When the audible signals sound, stir and recover.
• After cooking, let stand for 1-2 minutes.
French Fried
Potatoes
(recommended for
conventional ovens)
(initial temp -18°C)
0.2 - 0.4 kg (50 g)
Flat round gratin dish or
Flan dish & high rack
• Place the french fried potatoes in a flan dish on the
high rack.
• When the audible signals sound, turn over.
• After cooking, remove from the flan dish and serve
on a plate.
• Season with salt as desired.
NOTE: Use the MORE ( V ) key for cooking thin
french fried potatoes.
INSTANT ACTION CHART
MENU
Roast Chicken
(initial temp 5°C)
WEIGHT (Increasing
Unit) / UTENSILS
0.9 - 2.0 kg (100 g)
Low rack
Ingredients for 1.2 kg roast chicken:
1/2 tsp salt and pepper, 1 tsp sweet paprika,
2 tbsp oil.
Roast Pork
(initial temp 5°C)
0.6 - 2.0 kg (100 g)
Low rack
Ingredients for 1 kg rolled lean pork:
1 crushed garlic clove, 2 tbsp oil, 1 tbsp sweet
paprika, a little cumin powder, 1 tsp salt.
Chicken legs
(initial temp 5°C)
0.2 - 1.0 kg
(0.2 - 0.3 kg: 50 g
0.3 - 1.0 kg: 100 g)
High rack
Ingredients for 1 kg (5 pieces) chicken legs:
2 tbsp oil, 1/2 tsp salt, 1 tsp sweet paprika,
1 tsp rosemary.
PROCEDURE
•
•
•
•
Mix the ingredients and spread on chicken.
Pierce the skin of the chicken.
Put the chicken breast side down on the low rack.
When the audible signals sound, turn the chicken
over.
• After cooking, let stand for approx. 3 minutes.
•
•
•
•
•
Using lean rolled roast pork is recommended.
Mix all ingredients and spread them on the pork.
Place the pork on the low rack.
When the audible signals sound, turn the food over.
After cooking, let stand, wrapped in aluminium foil
for approx. 10 minutes.
• Mix the ingredients and spread on chicken legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the high rack with the thin
ends towards the centre.
• When the audible signals sound, turn the food over.
• After cooking, let stand for approx. 3 minutes.
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INSTANT ACTION CHART
MENU
Piquant Cakes
(initial temp 20°C)
WEIGHT (Increasing
Unit) / UTENSILS
1.0 - 1.7 kg (100 g)
Square tin
e.g.
Fresh Pizza 1.0 - 1.2 kg
Leek Tart 1.3 kg
Onion Gateau 1.7 kg
NOTE: The tin gets very hot during cooking.
To avoid burning yourself, use oven
gloves when removing it from the oven.
PROCEDURE
• Prepare the piquant cakes referring to pages 31-32.
• Preheating is programmed for this menu, leave
turntable in the oven during preheating and
cooking.
• After preheating, place prepared square tin in the
lower shelf runner in the oven.
• When the audible signals sound, remove the square
tin and rotate it 180° and place in the lower shelf
runner again.
• After cooking, remove from square tin and serve on
a plate.
Cake
(initial temp 20°C)
e.g. Carrot cake,
Gugelhupf, Apple cake
with Calvados
0.5 - 1.5 kg (100 g)
Baking tin and saucer
Low rack
• Prepare the cook referring to page 70 or 72.
• Put a saucer upside down on the low rack and place
the baking tin on it.
• After baking, let stand for approx. 10 minutes.
• Remove the cake from the container.
Gratin
(initial temp 20°C)
e.g. Courgette-pasta
gratin, Broccoli-potatogratin with mushrooms
0.5 - 2.0 kg (100 g)
Shallow, oval or round
gratin dish
Low rack
• Prepare the gratin referring to page 62 or 64.
• Place the gratin dish on the low rack.
• After cooking, let stand, covered with aluminium foil
for approx 5 - 10 minutes.
RECIPES FOR INSTANT ACTION “PIQUANT CAKES”
Onion Gateau
Utensils:
Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Preparation
This recipe makes approx. 1.7 kg.
1. Prepare from the mentioned ingredients a yeast
dough. Cover the dough with heat-resistant film or
a damp tea-cloth and allow to rise. Cook for 20
minutes on CONVECTION 40°C.
2. Peel and dice the onions and the streaky bacon.
Place the butter, the onions and bacon in a bowl,
cover and braise for 8-12 minutes (100P). Pour
away the liquid.
After cooking cool the mixture and blend the eggs,
soured cream and salt into the mixture.
3. Choose INSTANT ACTION “Piquant Cakes”
preheating is programmed. The oven will preheat.
4. Spread the mixture evenly over the pastry case. Let
the dough rise again before baking.
5. After preheating, place the square tin on lower
level runner and press start.
6. When the audible signals sound and the oven
stops, rotate the square tin by 180°.
Ingredients - for the dough
375 g
Flour
30 g
Yeast
1
Egg
125 ml
Milk
1/2 tsp.
Salt
75 g
Butter
Ingredients - for the topping
650-700 g Onions
100 g
Streaky bacon
30 g
Butter
Cheyenne pepper
3
Eggs
200 g
Soured cream
1/2 tsp.
Salt
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RECIPES FOR INSTANT ACTION “PIQUANT CAKES”
LEEK TART
Utensils:
Bowl with lid (3 l capacity)
Square tin
greaseproof paper
Preparation
This recipe makes approx. 1.3 kg.
1. Place leek and water in a bowl. Cover and cook
for 5-8 minutes on 100P. Drain, add salt and
curry powder to taste. Choose INSTANT ACTION
“Piquant Cakes” preheating is programmed. The
oven will preheat.
2. Mix the flour and the baking powder. Add the
egg, the yoghurt, oil and the salt. Blend together
using the kneading hook on a hand-held blender.
3. Line the square tin with greaseproof paper. Roll out
the dough and place inside the tin. Raise the rim
by about 1 cm.
4. Stir the soured cream, eggs and flour together.
Season with herb salt, pepper, nutmeg and herbs.
Mix in the grated cheese.
5. Blend the mixture into the leek and spread it evenly
over the pastry case.
6. After preheating, place the square tin on lower
level runner and press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
Ingredients - for the dough
150 g
Wholemeal flour
120 g
Rye flour (type 1150)
(you can use normal flour type 405
instead)
4 tsp.
Baking powder (12 g)
1
Egg
125 g
Low fat yoghurt
1 1/2 tbsp.
Vegetable oil
1/2 tsp.
Salt
Ingredients - for the topping
450 g
Leek, cut into rings
3 tbsp.
Water
Salt
1 pinch
Curry powder
150 g
Soured cream
3
Eggs
2 tbsp.
Wholemeal flour
Herb salt
Pepper
pinch
Nutmeg
1 tsp.
Parsley, chopped finely
1 tsp.
Chives, chopped into small rings
1 tsp.
Dill, chopped finely
100 g
Grated Emmenthal cheese
PIZZA
Utensils:
Preparation
This recipe makes approx. 1.0 kg.
1. Dissolve the yeast in lukewarm water.
2. Place the flour in a bowl and make a well in the
centre. Add the yeast mixture to the flour and stir in
gradually. Add salt and oil. Knead well.
3. Cover the dough with heat-resistant film or a damp
tea-cloth and allow it to rise. Cook for 20 minutes
on CONVECTION 40°C.
4. Choose INSTANT ACTION “Piquant Cakes”
preheating is programmed. The oven will preheat.
Line the square tin with greaseproof paper. Roll out
the dough and place inside the tin.
5. Cover the dough with the tomatoes. Season to taste
and cover with the desired topping. Finally spread
over the grated cheese.
6. After preheating, place the square tin on lower
level runner and press start.
7. When the oven stops and the audible signal
sounds, rotate the square tin by 180°.
Square tin
greaseproof paper
Ingredients - for the dough
230 g
Flour
20 g
Yeast
1 tsp.
Sugar
Salt
4 tsps.
Oil
135 ml
Lukewarm water
Ingredients - for the topping
250 g
Tinned tomatoes, mashed
Basil, Oregano, Thyme, Salt, Pepper
250 g
Topping as desired e.g. Pepper, Salami,
Mushrooms etc.
100 g
Grated cheese
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RECIPES FOR USING SQUARE TIN/SHELF
TURKEY BREAST IN ONION-CREAM SAUCE
Total Cooking time: 26-28 minutes
Utensils:
Square tin
Preparation
1. Preheat the oven to 200°C.
2. Cut the turkey breast into similar sized pieces (9)
and place on the square tin.
3. Mix together the dried onion soup with the cream
(don’t add water). Add the sliced mushrooms. Pour
over the meat and finally cover with the cheese
slices.
4. Place the square tin on lower level runner
in the oven and cook for 26-28 minutes on
CONVECTION 200°C.
5. After half of cooking time rotate the square tin by
180 degrees.
Ingredients
1000 g
Turkey breast (9 pieces)
1 bag
Onion soup mixture (dried, 1 bag for
750 ml)
500 ml
Cream
200 g
Mushrooms, sliced
9 slices
Processed cheese
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes
Utensils:
Bowl with lid (3l capacity)
Rectangular gratin dish (35x29 cm)
Square shelf
Preparation
1. Cut the tomatoes into slices, mix with the ham and
onion cubes, garlic, minced meat and mashed
tomato. Season and cook with the lid on for 12-14
minutes on MICROWAVE 100P. Stir after half of
cooking time.
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Preheat the oven to 230°C.
4. Grease the gratin dish and cover the bottom of the
dish with about 1/3 of the pasta. Put half of the
minced meat mixture on the pasta and pour on
some sauce. Put an additional 1/3 of the pasta
on top followed by another layer of the minced
meat mixture and some sauce, finishing with the
remaining pasta on top. Finally, cover the pasta
with lots of sauce and sprinkle with Parmesan
cheese. Place butterflakes on top and cook on
the square shelf on lower level runner for 32-35
minutes on CONVECTION 230°C.
Ingredients
600 g
Tinned tomatoes
100 g
Onion, finely chopped
100 g
Ham, finely cubed
1
Clove of garlic, crushed
500 g
Minced meat (beef)
4 tsps.
Mashed tomato
Salt, Pepper
Oregano, Thyme, Basil
450 g
Cream (crème fraiche)
300 ml
Milk
100 g
Grated Parmesan cheese
3 tsp.
Mixed chopped herbs
2 tsp.
Olive oil
Salt, Pepper, Nutmeg
1 tsp.
Vegetable oil to grease gratin dish
250 g
Lasagne verde
2 tbsp.
Grated Parmesan cheese
1 tbsp.
Butter
After cooking, let the lasagne stand for approx.
5-10 minutes.
ROQUEFORTTOAST
Total Cooking time: 18-20 minutes
Utensils:
Square tin
Preparation
1. Preheat the oven to 220°C.
2. Toast the bread and spread with butter.
3. Place one slice of ham on each slice of bread.
4. Slice the pears and place them partly overlapping
on the ham. Put 1 tsp cranberry jam on each toast.
5. Cut the Roquefort in pieces and spread on the
toasts.
6. Place on the square tin and cook on upper level
runner for 18-20 minutes on CONVECTION
220°C. After half of cooking time rotate the square
tin by 180 degrees.
Ingredients
9
Slices of bread for toasting
butter
9
Slices of cooked ham
9
Half pears (tinned)
9 tsp.
Cranberry jam
200 g
Roquefort cheese
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RECIPES FOR USING SQUARE TIN/SHELF
GYPSY’S ARM ROLL
Total Cooking time: 22-24 minutes
Utensils:
Square tin
greaseproof paper
Preparation
1. Cream the eggs and sugar using the hand-held
blender, until it is frothy with air bubbles. Mix the
flour and baking powder and sift over the egg and
sugar mixture, then fold in carefully. Preheat the
oven to 180°C.
2. Line the square tin with greaseproof paper, fill with
the cake mixture and bake on lower level runner
for 18-20 minutes on CONVECTION 180°C. After
half of cooking time rotate the square tin by 180
degrees, and press again start key.
3. Turn out the cake onto a damp tea-cloth onto which
you have sprinkled sugar. Carefully remove the
greaseproof paper and immediately roll the cake
up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick,
lemon peel and sugar into the bowl, cover and
heat for about 2 minutes on MICROWAVE 100P.
5. Mix the rest of the milk with the starch-flour and
the egg yolk. Take the lemon and cinnamon out of
the milk, and stir in the starch-flour mixture. Cover
and cook. Stir half-way through and at the end
of cooking. Cook for 2 minutes on MICROWAVE
100P.
6. Unroll the cake, brush on the cream mixture and
then carefully roll it up again. Dust with icing
sugar.
Ingredients - for the dough
4
Eggs
125 g
Sugar
125 g
Flour
1 tsp.
Baking powder (3 g)
Ingredients - for the topping
250 ml
Milk
1
Stick of cinnamon
The peel of a lemon
75 g
Sugar
2 tbsps.
Starch-flour (20 g)
2
Egg yolks
2 tbsps.
Icing sugar (20 g)
LINZER BISCUITS
Total Cooking time: 10-11 minutes
Utensils:
Square tin
Square shelf
Bottom of a round baking tin (28 cm)
greaseproof paper
Preparation
1. Prepare the biscuits referring to page 73.
2. Preheat the oven to 200°C.
3. Line the square tin and the bottom of the baking tin
with greaseproof paper. Place 20 biscuits on the
square tin and 12 pieces on the round baking tin.
Place the square tin on the lower level runner and
the square shelf with the round baking tin on the
upper level runner and bake for 10-11 minutes on
CONVECTION 200°C.
Prepare the remaining dough in the same way.
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CARE AND CLEANING
Accessories
The accessories should be washed in a mild washing
up liquid solution and dried. They are dishwasher
safe.
CAUTION: DO NOT USE COMMERCIAL OVEN
CLEANERS, STEAM CLEANERS, ABRASIVE,
HARSH CLEANERS, ANY THAT CONTAIN
SODIUM HYDROXIDE OR SCOURING PADS
ON ANY PART OF YOUR MICROWAVE OVEN.
SPECIAL NOTE for TURNTABLE SUPPORT
After cooking, always clean the turntable support,
especially around the rollers. These must be free from
food splashes and grease. Built-up splashes or grease
may overheat and cause arcing, begin to smoke or
catch fire.
Before cleaning, make sure the oven cavity,
door, oven cabinet and accessories are
completely cool.
CLEAN THE OVEN AT REGULAR INTERVALS
AND REMOVE ANY FOOD DEPOSITS - Keep
the oven clean, or the oven could lead to
a deterioration of the surface. This could
adversely affect the life of the appliance and
possibly result in a hazardous situation.
roller
Oven exterior
The outside of your oven can be cleaned easily with
mild soap and water. Make sure the soap is wiped
off with a moist cloth, and dry the exterior with a soft
towel.
Door
To remove all trace of dirt, regularly clean both sides
of the door, the door seals and adjacent parts with a
soft, damp cloth. Do not use harsh abrasive cleaners
or sharp metal scrapers to clean the oven door glass
since they can scratch the surface, which may result in
shattering of the glass.
Oven controls
Open the door before cleaning to de-activate the
oven controls. Care should be taken when cleaning
the oven control. Using a cloth dampened with water
only, gently wipe the panel until it becomes clean.
Avoid using excessive amounts of water. Do not use
any sort of chemical or abrasive cleaner.
NOTE: Keep the waveguide cover and accessories
clean at all times. If you leave grease or fat in the
cavity or accessories, it may overheat, cause arcing,
smoke or even catch fire when next using the oven.
Oven Interior
1. For cleaning, wipe any splatters or spills with a
soft damp cloth or sponge after each use while the
oven is still warm. For heavier spills, use a mild
soap and wipe several times with a damp cloth
until all residues are removed. Built-up splashes
may overheat and begin to smoke or catch fire,
and cause arcing. Do not remove the waveguide
cover.
2. Make sure that mild soap or water does not
penetrate the small vents in the walls which may
cause damage to the oven.
3. Do not use spray type cleaners on the oven interior.
4. Heat up your oven regularly by using the
convection and grill, refer to “Heating without
food” on page 13. Remaining food or fat splashed
can cause smoke or bad smell.
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SERVICE CALL CHECK
PLEASE CHECK THE FOLLOWING BEFORE CALLING FOR SERVICE.
1. Power Supply
Check the power plug is properly connected to a suitable wall outlet.
Check the line fuse/circuit breaker is functioning properly.
2. When the door is opened, does the oven lamp light?
YES
3. Place a cup of water (approx. 150 ml) in the oven and close the door securely.
Set the cooking mode to microwave cooking mode.
Programme the oven for one minute on 100P power and start the oven.
Does the oven lamp light?
YES
Does the turntable rotate?
YES
NOTE: The turntable turns in either direction.
Does the ventilation work?
YES
(Place your hand over the ventilation openings and check for air flow.)
After 1 minute does the signal sound?
YES
Does cooking in progress indicator go off?
YES
Is the water warm after the above operation?
YES
4. Take the cup out of the oven and close the door.
Set the GRILL cooking mode
for 3 minutes.
After 3 minutes does the grill heating element become red?
YES
5. Set the CONVECTION cooking mode
for three minutes at 250°C.
Is the inside of the oven hot after 3 minutes?
YES
NO
NO
NO
NO
NO
NO
NO
NO
NO
If you answer “NO” to any of the above questions, call a Service Technician appointed by SHARP and report the
results of your check. See inside back cover for details of address.
IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode
should carry on. To release it, open and then close the oven door. See page 11.
NOTES:
1. If you cook the food over the standard time with only the same cooking mode, the power of the oven will
lower automatically to avoid overheating. (The microwave power level will be reduced and the grill heating
elements will begin to light on and off.)
Cooking mode
Standard time
Microwave 100P cooking
20 min.
Grill cooking
15 min.
Simul 1
Micro - 40 min.
(70P microwave power)
Simul 2
Micro - 15 min.
(100P microwave power)
Grill - 15 min.
Simul 2
Micro - 40 min.
(70P microwave power)
Grill - 15 min.
2. After GRILL, DUAL, CONVECTION, EXPRESS COOK, POTATO and INSTANT ACTION, the
cooling fan will run and “NOW COOLING” may appear on the display. Also, when you press the STOP /
CLEAR key and open the door during these cooking modes, the cooling fan will run; you may, therefore, feel
air blowing from the ventilation openings.
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WHAT ARE MICROWAVES?
glass, porcelain, ceramics, plastic, wood or paper.
This is why microwaves do not heat these materials.
Cookware is heated only indirectly through the heat
of the food.
Foods absorb microwaves and heat up.
Microwaves cannot penetrate material made of metal
because metal reflects microwaves.
Therefore, objects made of metal are not usually
suitable for use in a microwave. There are some
exceptions to this rule, where you may use this exact
attribute. You might cover certain areas of some foods
with aluminum foil during thawing or cooking. This
way you can avoid areas that are too warm or too hot
or overcooked. Please remember the following notes.
Microwaves are electromagnetic waves, similar to
radio and TV-waves.
Microwaves are generated by a magnetron inside
the microwave oven and cause the water molecules
in food to vibrate. This causes friction, which in turn
generates heat, which then thaws, heats or cooks your
food.
The secret of the shorter cooking time is that
microwaves enter your food from all sides. Energy is
used optimally. In comparison with a stove, the energy
used on a burner reaches the food only through the
hot plate and the cooking pot. This “detour” loses a lot
of energy.
FEATURES OF MICROWAVES
Microwaves penetrate all non-metal objects, like
WHAT YOUR NEW SIMUL-MICROWAVE OVEN CAN DO
One benefit is that the hot air or the heat of the grill
element will quickly seal the pores of the food's outer
surface. Microwaves ensure a short cooking time.
The food will stay moist on the inside and be crunchy
brown on the outside.
MICROWAVE OPERATION
By using microwaves in your new simul-microwave
oven, you can quickly heat individual servings or
drinks, or melt butter or chocolate in a very short
time. The microwave is also exceptionally well suited
for thawing foods. In many cases it is beneficial to
combine microwaves with hot air or the grill.
This enables you to cook and brown your foods in a
short time. Compared to conventional roasting, the
cooking time is usually much shorter.
HOT AIR OPERATION
You can also use hot air without the microwaves. The
result will be just like in a conventional hot air stove.
Circulating air quickly heats the outer surfaces of your
food. Meat, for example, will stay moist and your food
will not dry out.
This sealing process ensures that your foods will stay
tasty and cook faster than regular stoves with top- and
bottom heating elements.
SIMUL OPERATION (MICROWAVE WITH HOT
AIR OR GRILL)
By joining two different modes of operation,
the benefits of your microwave oven will improve
functionality.
You may choose between
• Microwave + Hot air (ideal for roasts, poultry,
casseroles, pizza, bread and cakes) and
• Microwave + Grill (ideal for quick-fried, roasts,
poultry, chicken drum sticks, shish kabobs, cheese
toast and “au gratin”).
By using the simul operation you can cook and brown
foods simultaneously.
GRILL OPERATION
Your new microwave oven is equipped with a quartz
grill located on the ceiling of the cooking chamber.
Just like any conventional grill, it can be used without
the microwaves. You can quickly brown or grill
foods. This is especially suitable for steaks, cutlets or
gratinating foods.
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SUITABLE COOKWARE
COOKWARE SUITABLE FOR MICROWAVE OPERATION
MICROWAVE FOIL
or heat resistant foil is suitable for covering or
wrapping foods. Please note the manufacturer’s
instructions.
GLASS AND GLASS-CERAMIC
Heat-resistant glassware is very
suitable. You can obser ve the
cooking process from all sides.
It cannot contain any metal (e.g.
lead crystal) or a metal coating
(e.g. gold frame, china blue).
ROASTING BAGS
can be used in the microwave
oven. Metal clips are not suited
to close such bags, as they might
cause the foil to melt. Use kitchen
string to close these bags and
pierce the bag with a fork. Do not
use foils that are not heat resistant, e.g. cling film, in
your microwave.
CERAMIC
In general, ceramic is ver y
suitable. Ceramic must be glazed
because moisture can penetrated
the ceramic if it is unglazed. In a
microwave oven, this moisture will
heat up and can cause the ceramic to shatter. If you
are not sure whether your cookware is suitable for use
in a microwave, please do a suitability test. See Page
33.
METAL
should not be used, because the microwaves cannot
penetrate it and can therefore
not reach your foods. There are
some exceptions: Narrow strips of
aluminum foil can be used to cover
parts of food, so that these parts
do not thaw or cook too fast (e.g.
the wings of a chicken).
PORCELAIN
In general, porcelain is very suitable. Be sure that your
porcelain does not contain any metal or gold or silver
plating.
PLASTIC
Heat resistant, microwave-safe plastic ware is suitable
for thawing, heating and cooking.
Please note the manufacturer’s
instructions.
Small metal spikes and aluminum bowls (e.g. in readyto-serve meals) can be used.
They must be small in relation to the food, e.g. the
food must fill the aluminum bowl at
least 2/3 to 3/4.). We recommend
transferring such foods to dishes
suitable for use in a microwave.
When using aluminum bowls or
other metal dishes, you must keep
a minimum distance of about 2.0 cm to the walls of
the cooking chamber, otherwise they can be damaged
by possible sparks.
PAPER DISHWARE
Heat resistant, microwave-safe paper dishware is also
suitable. Please note the manufacturer’s instructions.
PAPER TOWELS
can be used to absorb excess moisture in short heating
processes, e.g. for bread or breaded items. Put the
paper towel between the food
and the turning plate. The surface
of your food will stay dry and
crunchy. Covering the food with
paper towels will contain splatters
from greasy foods.
DO NOT USE DISHES WITH METAL PLATING,
or metal parts, e.g. screws, bands or handles.
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SUITABLE COOKWARE
SUITABILITY TEST
If you are not sure whether your
dishes are suitable for the use
in a microwave, please do the
following test: Place the dish into
the microwave oven. Place a glass
vessel filled with 150 ml of water
on top of or next to the dish. Turn the microwave oven
on for 1 to 2 minutes at 100P power. If the dish stays
cool or at room-temperature, it is suitable for use in
the microwave oven. Do not use this test for plastic
dishware as it might melt.
are not suitable for simul operation. Do not use paper
towels or baking parchment. It could overheat and
ignite.
COOKWARE SUITABLE FOR MICROWAVE
OPERATION
In general, heat resistant microwave dishes, e.g. made
of porcelain, ceramic or glass, are also suitable for the
simul operation (microwave and hot air, microwave
and grill). Please remember that the hot air or the grill
will also heat up your dish. Plastic dishware and foil
COOKWARE SUITABLE FOR HOT AIR AND
GRILL OPERATION
For cooking with hot air or grill without microwave
operation, you may use any dish that is suitable for
use in a conventional stove or grill.
METAL
should not be used. Exceptions are coated backing
pans, which allow the outer surface of the food, e.g.
bread or cakes, to brown. Please remember the notes
for cookware suitable for microwave operation. If
sparks develop, put heat resistant insulating material,
e.g. small porcelain plate, between the metal object
and the grill. If sparks develop, do not use such
materials for cooking in SIMUL OPERATION
TIPS AND TECHNIQUES
5°C, room temperature about 20°C). We assume a
temperature of -18°C for thawing frozen foods.
Popcorn must only be made in special popcorn
containers suitable for use in microwave. Adhere
exactly to the manufacturer’s
instructions. Do not use regular
paper containers or glass
cookware.
Do not cook Eggs in their shell.
Pressure will build inside the shell,
which could lead to an explosion
of the egg. Pierce the egg yellow
with a fork prior to cooking.
Do not heat oil or grease used
for frying in the microwave. The oil
temperature cannot be controlled.
The oil could splatter.
Do not heat closed vessels, like jars or cans. The
pressure could cause such vessels to explode.
(Exception: Canning/Preserves).
BEFORE YOU BEGIN…
To make the use of your microwave as easy as
possible, please read the following notes and tips:
Only turn your microwave on when food is placed
inside the cooking chamber.
ENTER THE TIME
Times for thawing, heating and cooking are usually
much shorter than in a conventional stove or oven.
Please adhere to the times recommended in this
cookbook. You should enter a shorter time rather than
a longer one. After cooking, test for doneness. It is
better to add some time after testing for doneness than
to overcook the food.
INITIAL TEMPERATURE
The time required to thaw, heat or cook a food are
dependent on the initial temperature of the food.
Frozen or refrigerated foods, for example, require a
longer heating time than foods at room temperature.
For heating and cooking of foods, we assume normal
storage temperature (refrigerator temperature, about
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TIPS AND TECHNIQUES
ALL STATED TIMES…
are guidelines, which vary depending on initial
temperature, weight and consistency (water or oil
content, etc.) of the foods.
TABLE: DETERMINING COOKING TIME WITH
A FOOD THERMOMETER
Drink/Food
SALT, SPICES AND HERBS
Foods cooked in the microwave retain their flavor
better than foods cooked by conventional methods.
Use salt sparingly and salt your foods only after
cooking. Salt will retain fluid and dry out the surface.
Herbs and spices can be used as usual.
Interior temperature Interior temperature
after cooking time 10 to 15 minutes
is completed
of standing time
Heat drinks
65-75°C
(Coffee, Water, Tea, etc.)
TEST FOR DONENESS:
Foods can be tested for doneness just like when used
with conventional methods:
• Food thermometer: After cooking or heating,
every food has a certain interior temperature.
This temperature can be measured with a food
thermometer.
• Fork: Fish can be tested with a fork. If the fish meat
is no longer translucent and easily detaches from
the fish bones, the meat is done. If it is overdone, it
is dry and tough.
• Wood picks: Cake and bread can be tested for
doneness by using a wooden pick. Insert the wood
stick and pull it out. If it remains clean and dry, the
food is done.
Heat milk
75-80°C
Heat soups
75-80°C
Heat stews
75-80°C
Poultry
80-85°C
85-90°C
Lamb
Roasted pink
70°C
70-75°C
75-80°C
80-85°C
Rare
50-55°C
55-60°C
Medium
60-65°C
65-70°C
Well-done
75-80°C
80-85°C
Pork and veal
80-85°C
80-85°C
Well-done
Roast beef
ADDING WATER
Vegetables and other foods with high water content
can be cooked in their own fluid or with very little
additional water. Many vitamins and minerals will
remain in the food.
DETERMINING COOKING TIME WITH A FOOD
THERMOMETER
When food is cooked, every drink and every food
has a certain interior temperature, which indicates
that the food is done and the result will be good. You
can measure this interior temperature with a food
thermometer. The most important temperatures are
listed in the temperature table.
FOODS WITH SKIN OR SHELL
like sausage, chicken, chicken drum sticks, potatoes,
tomatoes, apples, egg yolk or similar should be
pierced with a fork or a wooden pick.
Steam can release without shattering the skin or shell.
GREASY FOODS
Marbled meat and outer, fatty parts cook faster than
lean meat. Cover such parts with aluminum foil or
place them with the fatty side down.
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TIPS AND TECHNIQUES
Follow this rule: If it should be covered when using
a conventional stove, it should be covered in the
microwave. If it is cooked uncovered on a conventional
stove, it should also be cooked uncovered in the
microwave.
BLANCH VEGETABLES
Vegetables should be blanched prior to freezing. This
retains the quality and aroma of the food. Process:
Wash and cut the vegetable. Put 250 g vegetables
and 275 ml water into a bowl, cover and heat for
3-5 minutes. Put blanched foods immediately into ice
water to stop the foods from cooking and allow to
drip dry. Seal the blanched vegetables in an airtight
container and freeze.
IRREGULAR SHAPED FOODS
should be placed with the thicker
or more compact side to the
outside. Vegetables (e.g. Broccoli)
should be placed with the stems
toward the outside. Thicker parts
will require a longer cooking time
and will receive more microwave energy when placed
on the outside. The food will be cooked more evenly.
PRESERVING FRUIT AND VEGETABLES
Preserving fruits and vegetables using your microwave
is quick and easy. Special jars,
sealing rings and clamps suitable
for microwave use are available.
The manufacturers will supply
detailed user instructions.
STIRRING
Foods must be stirred, because
microwaves reach the outer
areas first. Stirring will even the
temperature and the food will be
more evenly heated.
SMALL AND LARGE AMOUNTS
The microwave times are dependent on the amount
of food you thaw, heat or cook. This means that small
portions will be done faster than large ones. A basic
rule is:
DOUBLE THE AMOUNT = ALMOST DOUBLE THE
TIME
HALF THE AMOUNT = HALF THE TIME
ARRANGEMENT
Several individual portions, e.g. pudding molds, cups
or potatoes, should be placed in a ring-shape on the
turntable. Leave some space between portions, so that
the microwave energy will penetrate the food from all
sides.
HIGH AND FLAT CONTAINERS
Both containers will have the same
capacity, but cooking will take
longer in the high container than
in the flat one. We recommend
that you use flat containers with a
large surface whenever possible.
Use high containers only for foods that might boil
over, e.g. noodles, rice, milk, etc.
TURNING
Medium size parts, like mincemeat and steaks, should
be turned over once during the cooking process to
shorten the cooking time. Large pieces, like roast and
chicken, should be turned over because the topside
will receive more microwave energy than the bottom
side, it could dry out if it is not turned.
ROUND AND OVAL CONTAINERS
Foods in round or oval containers cook more
evenly than foods in square containers, because the
microwave energy concentrates in corners. The food
located in the corner will overcook.
STANDING TIME
Allowing standing time is one
of the most important rules of
microwave cooking. Almost all
foods thawed, heated or cooked
in the microwave require a short or
longer standing time, which allows
the equalization of temperature. Fluids then can evenly
flow through the food.
COVERS
Covering your food will help retain
moisture and shorten the cooking
time. Use a lid, microwave foil or
a cover cap. Foods that should
develop a crust, e.g. roast or
chicken, should not be covered.
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HEATING
• All times are listed for foods at a room
temperature of 20°C. The heating time will
increase slightly for foods at refrigerator
temperatures.
• Allow foods to stand for 1-2 minutes after
heating to allow the temperature to even out
throughout the food (standing time).
• All times are guidelines and can vary depending
on initial temperature, weight, water content, fat
content and the desired final state of the food.
• Ready-to-eat meals in aluminum containers
should be removed from the container and
heated on a plate or a bowl.
• Foods should be covered with microwave foil,
plates or cover caps (sold in stores) to prevent
the surface from drying out. Drinks should not
be covered.
• Remove the lid of tightly closed containers.
When cooking fluids like water, coffee, tea or
milk, insert a glass stick into the container.
• If possible, stir larger amounts occasionally to
even the temperature.
THAWING
The microwave is ideal for thawing foods. Time
required for thawing is usually much shorter than
when thawing foods with conventional methods.
Some tips.
Remove the frozen food from its wrapping and put it
on a plate.
TURNING/STIRRING
Almost all foods must be turned or
stirred once. Parts sticking to each
other should be separated as soon
as possible and rearranged.
SMALLER AMOUNTS…
twill thaw more evenly and quicker than large
amounts. We recommend that you freeze your food
in small portions. You can quickly and easily create a
whole menu.
WRAPPING AND CONTAINERS
Wrappings and containers suitable for use in
microwave and also freezing (up to about - 40°C)
and heat resistant (up to about 220°C) are very
appropriate for thawing and heating foods. You can
use such material for thawing, heating and cooking
without having to transfer the food to other containers.
DELICATE FOODS,
like tortes, cream, cheese and bread should not be
completely thawed. Only the outer surface should
be thawed, the rest of the food should thaw at room
temperature. This will avoid outer surfaces overheating
while inner parts are still frozen.
COVERS
Thinner parts should be covered
with aluminum foil during thawing.
Thawed or warm parts should also
be covered with aluminum foil. This
prevents that thin parts overheat
while thick parts are still frozen.
STANDING TIME…
after thawing food is very important, because the
thawing process is finished during this time. In the
thawing table you can find standing times for various
foods. Thick, compact foods will require a longer
standing time than flat or porous foods. If the food
is not sufficiently thawed, you can keep thawing
it in the microwave or extend the standing time
correspondingly. After standing time, foods should be
processed as soon as possible and not refrozen.
THE MICROWAVE POWER…
should be set lower rather than higher. This helps you
achieve even thawing. If the microwave power is too
high, the food surface will be cooked while the interior
of the food is still frozen.
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THAWING AND COOKING
To prepare commercially available frozen meals,
please follow the manufacturers instructions as
indicated on the package. Usually, the exact cooking
times and notes for the preparation in a microwave
are listed.
In a microwave oven, frozen meals can be thawed
and cooked in one process. The table will show you
some examples. (See Page 39.)
Also remember the general notes on “Heating” and
“Thawing” of foods.
COOKING OF MEAT, FISH AND POULTRY
• Larger meat, fish and poultry pieces should be
turned once during cooking to ensure more even
cooking on all sides.
• After cooking, cover roasts with aluminum foil and
let it stand for about 10 minutes (standing time).
The roast will continue to cook during this time, i.e.
fluid will be evenly distributed, so that less moisture
is lost when cutting.
• When shopping, make sure that all pieces are as
even as possible. This will ensure a good cooking
result.
• Thoroughly wash meat, fish and poultry in cold,
running water and dry with a paper towel prior to
preparation. Process as usual.
• Beef should be well hung and with few tendons.
• The cooking result can vary even with similar size
meat pieces. This is, in part, due to the type of
food, various fat and water content and also the
initial temperature.
COOKING FRESH VEGETABLES
• Vegetables are usually cooked in a covered bowl.
Vegetables with a high water content, e.g. onions
or potatoes, can be cooked in a microwave foil
without any additional water.
• Stir or turn the vegetable once while cooking.
• After cooking, allow the vegetables to stand for
about 2 minutes, so that the temperature will
distribute evenly (standing time).
• All times are guidelines and can vary depending
on initial temperature, weight and the consistency
of the vegetable. The cooking time will be shorter
the fresher the vegetables are.
• When shopping, make sure that all pieces are as
even as possible. This is very important if you’d like
to cook the vegetables in one piece (e.g. potatoes).
• Wash and clean vegetables prior to preparation,
then measure and cut the amount required for your
recipe.
• Season the food like usual, but salt your foods only
after cooking.
• Add about 5 tablespoons of water for each 500 g
of vegetables. Fibrous vegetables will require more
water.
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LEGEND
LEGEND
MICROWAVE POWER
Your microwave uses 850W and has 5 power levels.
You should select the microwave power according
to the guidelines in this cookbook. In general, follow
these recommendations:
GRILL OPERATION
Multifunctional use for gratinating or
grilled fish, meat and poultry.
Hot Air operation
You may select between 10 Hot Air levels
(40°C - 250°C).
Simul operation:
Microwave and Hot Air
This type of operation allows you to
combine the various microwave power
levels 10P to 70P with a desired Hot Air
temperature (40°C - 250°C).
Simul operation:
Microwave and Grill
This type of operation allows you to
combine the various microwave power
levels with the Grill.
100P Power = 850 Watt
used for fast cooking or heating, e.g. individual
portions on plates, hot drinks, vegetables, fish,
etc.
70P Power = 595 Watt
For longer cooking times used for more compact
foods, e.g. roasts or delicate foods, e.g. cheese
sauces, the microwave power is reduced. Foods
will not boil over and meat will cook more
evenly, the sides will not overcook, if a lower
power setting is used.
50P Power = 425 Watt
For compact foods, which require a long
cooking time when using conventional
cooking methods, e.g. beef.
30P Power = 255 Watt
Use a low power level for thawing. This
ensures that the food will thaw evenly. This
level is also ideal for cooking rice, noodles
or dumplings at a low.
10P Power = 85 Watt
Use this lowest power level for delicate thawing,
e.g. cream tortes.
P = Percentage (%)
ABBREVIATIONS
tbsp = tablespoon
tsp = teaspoon
Cup = cupful
min = minutes
kg = kilogram
g = gram
l = Liter
ml = milliliter
cm = centimeter
dm. = diameter
pck = package
sec = seconds
DF = deep frozen
DFC = dry fat content
approx. = approximate
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TABLES
TABLE: THAWING WITH MICROWAVE
Foods
Amount Microwave Thawing time
-gpower
-Min-
Sausages
300
30P
Deli meat
200
30P
2-4
Whole fish
700
30P
9-11
Crab
300
30P
6-8
Fish filet
3-5
Process notes
Standing
-Min-
Place next to each other, turn after 1/2 of
the thawing time
5-10
Remove the outermost slices after 1 minute each 5
Turn after 1/2 of the thawing time
30-60
Turn after 1/2 of thawing time, remove
thawed parts
5
400
30P
5-7
Turn after 1/2 of the thawing time
5-10
1000
30P
8-10
Turn after 1/2 of the thawing time
15
Cream
200
30P
2+2
Remove lid: after 2 min. of thawing time put 5-10
into a bowl and thaw further
Butter
250
30P
2-3
Thaw only for short time
Fruit such as
250
strawberries, raspberries,
cherries, plums
30P
2-4
Place evenly next to each other, turn after
1/2 of the thawing time
Whole bread
15
5
To thaw poultry, chicken drumsticks, cutlets, steaks, roast, mincemeat, sliced bread and cream tortes, please use
the automatic thawing program.
TABLE: THAWING AND COOKING
Foods
Amount
-g-
Setting
Microwave Cooking Water
power
-Minaddition
Process notes
Standing
-Min-
Fish filet
e.g. Filet
“Bordelaise”
400
100P
11-14
-
remove from package, put
into a casserole dish and cover
with microwave foil
1-2
Trout, 1 piece
250-300
100P
5-7
-
abdecken
1-2
Single serving
plate
400
100P
8-10
-
Cover, stir after 5 minutes
Minuten umrühren
2
Vegetables
300
100P
7-9
5 EL
2
Vegetables
450
100P
9-11
5 EL
Cover, stir after 1/2 of cooking
time
Cover, stir after 1/2 of cooking
time
2
TABLE: COOKING FRESH VEGETABLES
Foods
Amount Microwave Thawing time
-gpower
-Min-
Vegetables
300
100P
5-7
(e.g. Cauliflower,
500
leek, fennel, broccoli,
100P
8-10
Process notes
Water amount
-Tbsp-
Prepare as usual, cover and stir
5
occasionally
5
bell peppers, zucchini)
Prepare as usual, cover,
stir occasionally
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TABLES
TABLE: HEATING DRINKS AND FOODS
Drink/Food
Amount Microwave
-g/mlpower
Drink 1 cup
Process notes
150
100P
approx. 1
Single serving plate
400
(Vegetables, meat and side dishes)
100P
3-5
Stew, soup
200
100P
1-3
Side dishes
200
100P
approx. 2
Meat, 1 slice
Do not cover
Drip water onto sauce, cover,
stir occasionally
Cover, stir after heating
Drip water onto food, cover, stir
occasionally
200
100P
2-3
Drip water onto food, cover
Sausages, 2 pieces
180
50P
approx. 2
Pierce the skin several times
Baby food, 1 jar
190
50P
1/2
50
100P
approx.
100
50P
10
50P
1
Melt margarine or Butter
1
Melt chocolate
Dissolve 6 sheets of gelatin
1
Time
-Min-
-1
Remove lid, stir well after heating and test the
temperature
1/2
approx. 3
1/2
-1
Stir occasionally
Soak in water, squeeze dry and put into a soup
bowl. Stir occasionally
at refrigerator temperature.
TABLE: ROASTING MEAT AND POULTRY
Meat and
Poultry
Roasts
(pork, veal,
lamb)
Amount Setting
-g-
500
1000
1500
Roast beef
medium
1000
1500
Microwave
power
Cooking Process notes
-Min-
70P/160˚C
70P/160˚C
70P/130˚C
70P/130˚C
70P/130˚ C
70P/130˚C
7-9 (*)
Season as desired, put onto
7-9
the lowest grill, turn after (*)
16-18 (*)
13-15
28-32 (*)
23-27
30P/200˚C
30P/200˚C
30P/200˚C
30P/200˚C
17-19 (*) Season as desired, put onto
5-7
the lowest grill, position with fatty
25-27 (*) side down turn after (*)
13-15
Standing
-Min-
5
10
10
10
10
Meat loaf
1000
70P/230˚C
21-23
Chicken
1200
30P/220˚C
30P/220˚C
17-20(*) Pierce the chicken skin, season with
17-20
oil, paprika, salt and pepper, position
with breast side down onto the lowest grill
rack, turn after (*)
3
600
10P/230˚C
10P/230˚C
11-13 (*) Pierce the chicken skin, season with oil,
7-9
paprika, salt and pepper, position
with skin side down onto the lowest grill
rack, turn after (*)
3
Chicken
drumsticks
Prepare meat for meatloaf
(half pork/half beef), lay flat into a
casserole dish, and cook on
the lowest grill rack.
10
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TABLES
TABLE: GRILLING, GRATINATING
Dish
Amount Setting
-g-
Microwave Cooking
power
-Min-
Process notes
Standing
-Min-
Steaks
2 pieces
400
7-9 (*)
4-6
Position onto the highest grill rack, turn
after (*), season after grilling is done
2
Lamb cutlets
2 pieces
300
9-12 (*)
6-8
Position onto the highest grill rack, turn
after (*), season after grilling is done
2
Grill sausages
400
7-9 (*)
5-6
Position onto the highest grill rack,
turn after (*)
2
10-14
Position casserole dish onto the
Gratinating
10
lowest grill rack
50P
Cheese toast
4 pieces
1/2
5-7
Toast and butter the bread, add one slice
of ham, one slice of pineapple and
one slice of melting cheese. Place slice
of cheese in the center and position
onto the highest grill rack
TABLE: HEATING FROZEN SNACKS
Frozen
snacks
Amount
-g-
Setting
Microwave
power
Cooking
-Min-
Process notes
French fries
(normal)
250
70P
4-5
2-4 (*)
3-4
(thin)
250
70P
3-4
3-5 (*)
3-4
300-400
30P/220˚C
9-11
Preheat to 220˚C
Position onto the highest grill rack
American pizza
400-500
(thick base, pre-baked)
30P/220˚C
10-12
Preheat to 220˚C
Position onto the highest grill rack
Quiche “Alscienne”,
Onion cake, 2 pieces
360
30P/180˚C
19-22
Preheat to 180˚C,
Position onto the highest grill rack
Baguette sandwiches
250
30P/230˚C
8-10
Position onto the highest grill rack
“Stone oven” pizza
(thin base, pre-baked)
Place into a flat casserole dish, position
onto the highest grill rack, turn after (*)
47
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RECIPES
MODIFICATION OF CONVENTIONAL RECIPES
O For simul operation
In general, the same rules apply as for microwave
operation. Additionally, please remember the
following notes.
1. Use the recipes in this cookbook as a guideline
when selecting the Hot Air temperature. The
temperature should not be too high even for long
cooking times, since the foods will brown too much
on the outside while still being raw on the inside.
2. The microwave power should correspond to the
type of food and the cooking time. Use the recipes
in this cookbook as a guideline.
3. If you prepare foods using the simul microwave-grill
operation, you should observe the following: For
large, big foods, e.g. pork roast, the microwave
time is correspondingly longer than for small, flat
foods. It is exactly opposite when using the grill.
The closer the food is located to the grill, the faster
it will brown. This means that when you prepare
large pieces of roast in the simul operation, the
grill time might be shorter than for smaller pieces
of roast.
4. For cooking in simul operation or with hot air only,
the lowest grill rack is usually used. Use the highest
grill rack for grilling, to achieve a faster and more
even browning (exception: large, big foods and
casseroles should be grilled on the lowest grill
rack).
O For microwave operation
If you’d like to modify your favorite recipes to use a
microwave, you should note the following:
Shorten cooking time by 1/3 or 1/2. Use the recipes
in this cookbook as a guideline.
Foods with a high water content, like fish, meat,
poultry, vegetables, fruit, stews and soups, can easily
be prepared in the microwave. When cooking foods
with a low water content, like plate servings, the
food surface should be moistened with water prior to
cooking or heating.
When adding fluids to raw foods that should be
steamed, reduce the amount of fluid listed in the
original recipe to 2/3. If necessary, add more fluid
during cooking.
The addition of cooking fat can be greatly reduced. A
small amount of butter, margarine or oil is sufficient to
add flavor to your foods. The microwave is therefore
great for preparing low-fat foods for dieting.
USING THESE RECIPES
O Usually the recipes will result in ready-to-eat amounts
of food, unless another amount is specifically noted.
O All eggs listed in these recipes have a weight of
about 55 g (weight class M)
O All recipes in this cookbook will make – unless
otherwise noted – 4 portions.
O Recommendations for suitable dishware and the
total cooking time can be found at the beginning
of each recipe.
O If the use of the lowest or highest rack is indicated
in the recipe, please use exclusively the round
racks.
48
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Recipes
Appetizers and Snacks
Germany
Italy
Mushroom on toast
Pizza Artichoke
“Champignontoast”
Total cooking time: approx. 3-4 minutes
Utensils:
High rack
“Pizza ai carciofi”
Total cooking time: approx. 20-24 minutes
Utensils:
Pizza pan (dm. approx. 30 cm)
Ingredients
Ingredients
2
2
4
75
75
4
tbsps
g
g
tsps
Butter or margarine
Garlic cloves, crushed
Bread slices
Mushrooms, in slices, salt, pepper
Shredded cheese
Parsley, finely chopped, paprika
15
1/2
1
120
200
1/2
1
300
50
70
120
1
Preparation
1. Mix butter, garlic and salt.
2. Toast the bread slices and butter with garlic-butter
mixture. Put mushrooms on top and season with salt
and pepper.
3. Mix the cheese and parsley and add on top of the
mushrooms. Season with paprika.
4. Place the toasts onto the high rack and bake.
3-4 Min.
10
100 g
30P
1. Dissolve yeast and sugar in lukewarm water.
2. Put flour into a bowl, make a small depression in the
center. Add yeast mixture into this depression and slowly
stir. Add salt and oil. Thoroughly knead dough.
3. Cover the dough with heat resistant foil or a moist
kitchen towel, let rise.
Swiss Cheese Pie
“Schweizer Käsewähe“
Total cooking time: approx. 32-36 minutes
Utensils:
Round baking or quiche dish
(dm. approx. 30-32 cm)
20 Min.
g
g
tbsps
ml
g
tsp
40°C
4. Slice the tomatoes, quarter the salami and ham slices
and the artichoke hearts.
5. Grease the pizza pan with oil. Roll out the yeast dough,
put into the pizza pan and put tomatoes on top. Season
as desired, add all other ingredients. Add olives and top
with shredded cheese.
6. Bake the pizza on the low rack in the pre-heated
microwave oven.
Ingredients
g
g
ml
tsp
tsp
Yeast, fresh, or
Dry yeast (4 g)
Sugar
lukewarm water
Flour
Salt
Olive oil
Tomatoes from a jar, drip-dried
Salami, in slices
Ham, in slices
Artichoke hearts from a jar
Olive oil to grease the pan.
Basil, oregano, thyme, salt and pepper
Olives
Shredded Emmentaler cheese
Preparation
Switzerland
250
120
80
1
1
1
170
170
4
3
270
120
1
g
pck.
pinch
ml
g
tsp
tbsp
g
g
g
g
tsp
Flour
Butter or margarine
Water
Salt
Butter or margarine to grease the pan
Onion (50 g), finely chopped
Shredded Emmentaler cheese
Shredded Gruyere cheese
Flour (40g)
Eggs
Milk
Yoghurt, low fat
Salt
Nutmeg
10-12 Min.
50P/230°C
10-12 Min.
230°C
Preparation
1. Mix flour, butter, water and salt. Roll dough onto a
floured surface. Grease the pan, put the dough evenly
into the pan and pull up around the edge. Pierce with
fork several times.
2. Position the pan onto the low rack, pre-bake the dough.
12-14 Min.
50P/230°C
3. Mix onion with cheese and flour. Mix eggs, milk, yoghurt
and spices. Add the cheese mixture.
4. Evenly distribute the filling on the dough. Place the pan
onto the low rack and bake.
20-22 Min.
30P/230°C
49
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Recipes
Appetizers and Snacks
Austria
4. Mix the rest of the wine and the flour to make a thin
dough, add the hot liquid, cover and cook.
Stir once.
Sausages in Crust
“Würstchen im Teigmantel“
Makes 8 servings
Total cooking time: approx. 25-27 minutes
Utensils:
Baking pan (dm. approx. 30 cm)
greaseproof paper
5. Fill the mushroom caps with the ham mixture, place into
the sauce and bake on the high rack.
7-9 Min.
Ingredients
8
300 g
1
100P
approx. 1 Min.
Small Sausages (each 50 g)
Puff pastry, frozen
Egg Yolk
Some Water
Salt
Cumin
30P
After cooking, let the mushrooms stand for about 2
minutes.
France
Preparation
Quiche with Shrimp
1. Pierce the sausage skin several times.
2. Thaw the puff pastry according to package directions,
roll out thinly. Cut the dough into 8 squares; roll up one
sausage in each square.
3. Thin the egg yolk with a little water. Brush the puff pastry
rolls with this mixture, sprinkle with salt and cumin.
4. Cover the baking pan with greaseproof paper, put the
dough rolls on top and bake on the low rack in the preheated microwave oven.
“Quiche aux crevettes”
Total cooking time: approx. 26-32 minutes
Utensils:
round baking or quiche dish
(dm. approx. 26 cm)
Bowl with cover (2 l contents)
25-27 Min.
Ingredients
100
60
2
1
2
100
100
2
2
100
230°C
Spain
Mushrooms with Rosemary
“Champiƒ ones rellenos al romero”
Total cooking time: 12-18 Minuten
Utensils:
Bowl with cover (1 l contents), flat,
round casserole dish
(dm. approx. 26 cm), microwave foil
125 ml
125 ml
2 tbsps
1. Mix flour, butter, water and salt, let stand in cool place
for 30 minutes.
2. Grease the pan. Roll out the dough and place into the
pan, pierce with a fork several times and pre-bake.
4-5 Min.
100P
3. Distribute the butter evenly in the bowl. Add onions,
bacon and shrimps to the bowl. Cover and cook.
Stir once.
3-5 Min.
Preparation
100P
Drain fluid after cooling.
1. Remove stems from mushrooms, finely chop the stems.
2. Add butter to the bowl and distribute evenly on the
bottom of the bowl. Add onions, diced ham and
mushroom stems, season with pepper and rosemary,
cover and cook.
4. Mix eggs, sour cream and spices.
5. Mix all other ingredients and distribute on the quiche
dough. Place onto the low rack and cook.
16-18 Min.
100P
30P/230°C
3-4 Min.
Let cool.
3. In a covered casserole dish, heat 100 ml. Wine and the
Heavy whipping cream.
1-3 Min.
ml
Flour
Butter or margarine
Cold water
Butter or margarine to grease the pan
Onion (100 g), finely chopped
Bacon (2 slices), finely diced
Shelled Shrimp
Butter or margarine (20 g)
Eggs
Sour cream
Salt and pepper
Nutmeg
Parsley, chopped
Preparation
Large mushrooms (about 500 g), whole
Butter or margarine (20 g)
Onion (50 g), finely chopped
Ham, finely diced,
Black pepper, ground rosemary,
Dry white wine
heavy whipping cream
Flour (20 g)
3-5 Min.
g
g
tbsps
1 tbsp
Ingredients
8
2 tbsps
1
50 g
g
g
tbsps
tsp
-
6. Sprinkle parsley on top prior to serving.
100P
50
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Recipes
Soups
Sweden
Preparation
Crab soup
1. Add butter and onions to the bowl, cover and steam.
“Kräftsoppa”
Total cooking time: approx. 11-15 minutes
Utensils:
Bowl with cover (2 l contents)
1-2 Min.
2. Put vegetables into the bowl. Add bones, ham slices and
barley, fill with meat broth. Season with pepper, cover
and cook.
Ingredients
1
50
2
500
100
100
200
1/2
3
g
tbsps
ml
ml
ml
g
3 tbsps
100 ml
1 tbsp
Onion (50 g), finely chopped
Carrots, in slices
Butter or margarine (20 g)
Meat broth
White wine
Madeira
Crabmeat from a jar
Bay leaf
White pepper corns
Thyme
Flour (30 g)
heavy whipping cream
Butter or margarine
9-11 Min.
20-22 Min.
Mushroomsoup
“Champignonsoep”
Total cooking time: approx. 11-14 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
100P
200
1
300
300
21/2
21/2
2. Add the meat broth, wine, Madeira, crabmeat and spices
to the vegetables. Cover and cook.
50P
3. Remove the bay leaf and peppercorns from the soup.
Mix the flour with a little bit of cold water and add to the
soup. Add the Heavy whipping cream, stir and reheat.
2-3 Min.
g
ml
ml
tbsps
tbsps
1
150 g
100P
Mushrooms, in slices,
Onion (50 g), finely chopped
Meat broth
Heavy whipping cream
Flour (25 g)
Butter or margarine (25 g),
Salt, Pepper
Egg yolk
Cream (Crème Fraiche)
Preparation
4. Stir the soup and let stand for about 5 minutes. Add
butter just prior to serving.
1. Put vegetables and meat broth into a bowl, cover and
heat.
7-9 Min.
Barley soup from the Grisons Canton
“Bündner Gerstensuppe”
Total cooking time: approx. 30-35 minutes
Utensils:
Bowl with cover (2 l contents)
3-4 Min.
g
g
g
g
ml
4
100P
4. Mix egg yolk and cream (Crème Fraiche), slowly stir into
the soup. Reheat for a short time, do not bring to a boil!
Ingredients
tbsps
100P
2. Puree all ingredients with a blender. Add heavy whipping
cream.
3. Mix flour and butter to a thin dough, season with
pepper, cover and cook. Stir after cooking.
Switzerland
2
1
1-2
15
1
3
200
50
50
700
50P
Netherlands
1. Put vegetables and butter or margarine into the bowl,
cover and heat.
7-9 Min.
100P
3. Cut the sausages into small pieces, add to soup during
the last 5 minutes of cooking time.
4. After cooking, let the soup stand for about 5 minutes.
Remove the bones from the soup.
Preparation
2-3 Min.
100P
Butter or margarine (20 g)
Onion (50 g), finely chopped
Carrots (130 g), in slices
Celery, diced
Leek (130 g), sliced in rings
White cabbage leaves (100 g), sliced
Veal bones
Marbeled ham, sliced
Barley seeds
Meat broth
Pepper
Wiener sausages (300 g)
approx. 1 Min.
100P
After cooking, let the soup stand for about 5 minutes.
51
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Recipes
Soups
Meat, Fish and Poultry
Spain
Germany
Potato cream soup
Meat Kebab
“Crema de patata”
Total cooking time: approx. 17-22 minutes
Utensils:
Two bowls with cover (2 l contents)
“Bunte Fleischspiesse”
Total cooking time: approx. 17-20 minutes
Utensils:
High rack
Four wooden sticks
(approx. 25 cm long)
Ingredients
300
300
1
1
500
2-3
2-3
ml
g
ml
tbsps
tbsps
3 tbsps
Meat broth
Celery, diced
Onion (50 g), finely chopped
Bay leaf
Milk
Butter or margarine (20-30 g)
Flour (20-30 g), Salt, Pepper
Nutmeg, powdered
Cream (Crème Fraiche)
Ingredients
400 g
100 g
2
4
1/2
3 tbsps
4 tsps
Preparation
1 tsp
1 tsp
1. Add broth, potatoes, onion and bay leaf to a bowl. Cover
and cook.
8-10 Min.
Preparation
100P
1. Cut the escalope of pork and bacon into 2-3 cm large
dices.
2. Alternate meat and vegetables and place onto the four
wooden sticks.
3. Mix oil and spices, cover sticks with the oil mixture. Place
the kebabs onto the high rack and bake. Turn the kebabs
after 2/3 of the cooking time.
2. Remove the bay leaf; puree all ingredients with a
blender.
3. Heat the milk.
3-5 Min.
100P
4. Mix butter and flour and add to milk.
5. Add potatoes mixture, spices and cream. Cover and
cook, stirring occasionally.
6-7 Min.
escalope of pork
Bacon
Onions (100 g), quartered
Tomatoes (250 g), quartered
Green bell peppers (100 g) divided into eights
Oil
Paprika
Salt
Cayenne pepper
Worcester sauce
17-20 Min.
50P
4. After cooking, let the sticks stand for about 2 minutes.
100P
France
Italy
Onion soup
Lamb cutlets with herb butter
“Soupe á l’oignon et au fromage”
Total cooking time: approx. 15-19 minutes
Utensils:
Bowl with cover (2 l contents)
4 soup bowls (each 200 ml)
Ingredients
“Costolette di agnello al burro verde”
Total cooking time: approx. 22-27 minutes
Utensils:
High rack
1-2 tbsps
1
50 g
2 tbsps
Ingredients
1 tbsp
2
800 ml
2
4 tbsps
Butter or margarine
Onions (100 g), in slices
Meat broth
Salt, pepper
Toast slices
Shredded cheese (40 g)
8
Preparation
Preparation
1. Mix parsley, garlic and butter. Slowly add wine, season
with pepper.
2. Wash cutlets, pat dry, slightly cut with a sharp knife
on the thickest part. Put herb butter mixture into this
opening. Cover the cutlets with the rest of the herbbutter mixture.
3. Place the cutlets onto the high rack and bake.
1. Distribute the butter evenly in the bowl. Add onion
slices, meat broth and spices, cover and cook.
9-11 Min.
Parsley, finely chopped
Garlic clove, crushed
Soft butter
Dry white wine
Pepper, fresh ground
Lamb cutlets (each 100 g)
Salt
100P
2. Toast the bread slices, dice them and distribute evenly
among the soup bowls. Pour soup over toast cubes, top
with shredded cheese.
3. Place the soup bowls onto the high rack and bake.
14-16 Min.
8-11 Min.
6-8 Min.
Turn.
-
4. Salt after grilling, let stand for about 2 minutes.
52
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Recipes
Meat, Fish and Poultry
Spain
Greece
Stuffed Ham
Aubergines stuffed with minced meat
“Jamón relleno”
Total cooking time: approx. 14-18 minutes
Utensils:
Bowl with cover (2 l contents)
Flat, oval, casserole dish
(approx. 32 cm long)
“Melitsánes jemistés mé kimá”
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl with cover (1 l contents)
Flat, oval casserole dish with cover
(approx. 30 cm long)
Ingredients
Ingredients
150 g
150 g
50 g
8
125
125
2
2
1
ml
ml
tbsps
tbsps
tsp
Leaf spinach, stems removed
Curd, 20 % D.m.f.c.
Shredded Emmentaler Cheese
Pepper
Paprika
Dry yeast (400 g)
Water
heavy whipping cream
Flour (20 g)
Butter or margarine (20 g)
Butter or margarine to grease the pan
2
3
1 tsp
2
4
200 g
2
2 tbsps
Preparation
60 g
1 tsp
1. Finely cut the spinach; mix with curd and cheese, season
to taste.
2. Place one tablespoon of filling onto each slice of ham,
roll ham up. Secure with a wooden stick.
3. Prepare a béchamel sauce. Add the fluid into the bowl.
Cover and cook.
2-3 Min.
Preparation
1. Cut the aubergines in half lengthwise. Remove the flesh
with a teaspoon, leaving an edge about 1 cm thick.
Season the aubergine with salt. Dice the flesh.
2. Remove skin from two tomatoes, remove stem remnants,
dice.
3. Grease the bottom of the bowl with olive oil, add onions,
cover and steam.
100P
4. Mix butter and flour, add to fluid, stir with a wire whisk
until smooth. Cover, cook and wait until it solidifies
slightly.
approx. 1 min.
approx.
100P
100P
4. Remove stems of peppers, core and slice into rings. Set
aside 1/3 for garnish. Mix mincemeat, aubergine, onion,
tomato dice, pepper rings, crushed garlic and parsley.
5. Pat the aubergines dry. Fill half of the mincemeat mixture
into the aubergine, cover with feta cheese, add the rest
of the filing.
6. Garnish the aubergine halves with the tomato slices and
pepper rings, place into the greased casserole dish, put
onto the low rack and bake.
Stir the soup and season to taste.
5. Put sauce into the greased casserole dish, add the ham
rolls, cook on the low rack.
11-14 Min.
Aubergines, without stalks (each about 250 g)
Salt
Tomatoes (approx. 200 g)
Olive oil to grease the pan
Onion (100 g), finely chopped
Mild, green peppers
Mincemeat (beef or lamb)
Garlic clove, crushed
Parsley, chopped
Salt
Pepper
Rose paprika
Greek feta cheese, diced
Olive oil to grease the pan
70P
After cooking, let the ham rolls stand for about 2
minutes.
16-18 Min.
Tip:
You can also use a commercially available béchamel
sauce.
70P
After cooking, let the aubergines stand for about 2
minutes.
Tip:
You can also use zucchini instead of aubergine.
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Recipes
Meat, Fish and Poultry
China
Preparation
Pork with cashew nuts
1. Cut the fillet into finger thick strips.
2. Distribute the butter evenly in the bowl. Put vegetables
and meat into a bowl, cover and heat. Stir once.
“Guangzhou”
Total cooking time: approx. 17-22 minutes
Utensils:
Quiche pan
Bowl with cover (2 l contents)
6-9 Min.
3. Add white wine, gravy thickener and heavy whipping
cream, stir, cover and cook. Stir once during cooking.
Ingredients
2
1
1
1
1
1
300
100
1
2
50
50
1
200
1
tbsp
tbsp
tsp
tbsp
tbsp
g
g
g
g
tbsp
ml
tsp
Dried black mushrooms
Rice wine (sake)
Oil
Salt
Sugar
Olive oil to grease the quiche pan
Pork filet, diced
Cashew nuts
Shallot onion (20 g), finely chopped
Garlic clove, crushed
Red bell pepper, diced
Green bell pepper, diced
Corn starch
Water
Soy sauce
Salt, sugar, white pepper
3-5 Min.
France
Rabbit with Thyme
“Lapereau au thym”
Total cooking time: approx. 42-46 minutes
Utensils:
Casserole with cover (2 l contents)
Ingredients
1
2 tbsps
1 tbsp
100 g
15
1. As per package directions, pour boiling water over the
mushrooms and soak for at least 30 minutes.
2. Mix rice wine with oil, salt and sugar. Marinate meat
cubes for 20 minutes.
3. Cover the quiche pan with oil. Distribute meat evenly in
quiche pan. Position onto the high rack and bake. Turn
once after about 7 minutes, add cashew nuts.
100 ml
1 tbsp
150 ml
1
9 -11 Min.
4. Transfer the meat and cashew nuts into a bowl, add the
prepared vegetables, cover and cook.
Rabbit (1 kg)
Butter, soft
Butter or margarine to grease the pan
Bacon, diced
Small onion (300 g), whole, peeled
Salt
Pepper
Water
Fresh thyme, finely chopped
Cream (Crème Fraiche)
Egg yolk
Salt, Pepper
Preparation
1. Preheat the microwave oven to 230°C. Wash the rabbit,
pat dry and divide into 8 portions. Cover with butter.
Place onto the high rack and bake.
100P
5. Mix the cornstarch with water, soy sauce and spices, add
to the meat-vegetable-mixture and stir. Cover and cook.
Stir occasionally and after cooking is finished.
2-3 Min.
21-23 Min.
18-20 Min.
100P
3. Remove meat pieces, keep warm. Add the finely chopped
thyme to the casserole dish, carefully fold in the cream.
4. Stir the egg yolk in a cup. Add sauce, spoon by spoon,
and stir. Now add the egg yolk to the sauce and stir.
Cover and cook.
Zurich Veal in Cream
“Zürcher Geschnetzeltes”
Total cooking time: approx. 9-14 minutes
Utensils:
Bowl with cover (2 l contents)
approx. 3 Min.
Ingredients
300 ml
1 tbsp
230°C
2. Grease the casserole pan. Add bacon and onions to the
pan. Add meat pieces, season and add water. Cover and
cook.
100P
Switzerland
600 g
1 tbsp
1
100 ml
100P
4. Season to taste, stir again and let stand for about 5
minutes. Garnish with parsley and serve.
Preparation
6-8 Min.
100P
Veal fillet
Butter or margarine
onion (50 g), finely chopped
White wine
Gravy thickener, dark, for about 1/2 l sauce
heavy whipping cream
Parsley, chopped
70P
5. Season the sauce, stir and pour over the meat.
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Recipes
Meat, Fish and Poultry
Italy
Preparation
Veal cutlet with Mozzarella
1. Remove skin from tomatoes, remove stem pieces, puree
in a blender.
2. Cut lamb meat into large cubes. Grease the pan. Add the
meat, onion and crushed garlic clove, season, cover and
cook.
“Scaloppe alla pizzaiola”
Total cooking time: approx. 18-22 minutes
Utensils:
Flat, square casserole dish with cover
(approx. 25 cm long)
8-10 Min.
Ingredients
2
400 g
4
20 ml
2
2 tbsps
Mozzarella cheese (each 150 g)
Tomatoes without skin, from a jar
Veal cutlets (600 g)
Olive oil
Garlic cloves, in slices
Pepper, fresh ground
Capers (20 g)
Oregano
Salt
3. Add green beans and pureed tomatoes to the meat,
cover and cook.
10-12 Min.
Tip:
If you use fresh green beans, you must first pre-cook
them.
1. Cut the mozzarella into slices. Puree the tomatoes with a
blender.
2. Wash the cutlets, pat dry and tenderize. Distribute oil
and garlic slices in the casserole dish. Add cutlets, pour
tomato puree on top of meat. Sprinkle with pepper,
capers and oregano, cover and cook.
Netherlands
Mincemeat Bowl
“Gehacktschotel”
Total cooking time: approx. 23-25 minutes
Utensils:
Bowl with cover (2 l contents)
70P
Turn meat slices.
3. Place several slices of mozzarella on each slice of meat,
season with salt, bake on high rack uncovered.
9-11 Min.
70P
After cooking, let the stewed meat stand for about 5
minutes.
Preparation
9-11 Min.
100P
Ingredients
500 g
3
1
50 g
70P
After baking, let stand for about 5 minutes.
350 ml
70 g
2
2
2 tbsps
Tip:
Serve with spaghetti and fresh salad.
Mincemeat (half pork, half beef)
Onion (150 g), finely chopped
Egg
Breadcrumbs
Salt and pepper
Meat broth
Tomato puree
Potatoes (200 g), diced
Carrots (200 g), diced
Parsley, chopped
Greece
Preparation
Braised Lamb with Green Beans
1. Mix the mincemeat with onion, egg and breadcrumbs
to make a dough, season with salt and pepper. Add the
mincemeat dough to the bowl.
2. Mix the meat broth and the tomato puree.
3. Cover the mincemeat with potatoes, carrots and the
fluid, mix well, cover and cook. Stir once during cooking.
“Kréas mé fasólia”
Total cooking time: approx. 18-22 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
1-2
400 g
1 tsp
1
1
250 g
Tomatoes (100 g)
Lamb meat, without bones
Butter or margarine for greasing the pan
onion (50 g), finely chopped
Garlic clove, crushed
Salt
Pepper
Sugar
Green beans, from a can
23-25 Min.
100P
Stir the mincemeat bowl again, let stand for about 5
minutes. Sprinkle with parsley and serve.
55
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Recipes
Meat, Fish and Poultry
Germany
China
Beef Fillet in Puff Pastry
Prawn Chili
Total cooking time: approx. 36-42 minutes
Utensils:
Bowl with cover (2 l contents)
Casserole dish (approx. 26 cm long)
Makes 2 servings
Total cooking time: approx. 6-8 minutes
Utensils:
Bowl with cover (1 l contents)
Bowl with cover (2 l contents)
Ingredients
300
1
150
4-5
300
1
1
1
1
1
g
tbsp
g
g
kg
tbsp
tbsp
1-2 tbsps
Ingredients
Puff pastry, frozen
Butter or margarine
Marbled bacon, diced
Spring onions (150 g), sliced in rings
Mushrooms, in slices,
Beef fillet
Vegetable oil
Parsley, finely chopped
Garlic clove, crushed
Egg
Salt
Pepper
Milk
6
45
2
1-2
20
1
2
11/2
1
1
1. Wash the prawns. Remove the shell and tail. Cut the
backside and remove the veins. Cut each prawn into 2 or
3 pieces. Place one shallow cut into each piece, so that
the prawn won’t shrink. Place the prawn into a bowl,
sprinkle with white wine, cover and marinate.
2. Wash the leek and chili peppers, pat dry. Cut leek into
5 cm long pieces, cut chili peppers in half and remove
seeds. Peel the ginger and cut into slices.
3. Remove the prawn from the wine marinade, sprinkle
with food starch.
4. Put oil, leek, chili peppers and ginger slices into the bowl,
cover and heat.
1. Thaw the puff pastry according to package directions.
Distribute butter in the bowl, add bacon, onions and
mushrooms, cover and steam. Stir once during cooking.
100P
Drain the fluid.
2. Wash the beef fillet, pat dry with paper towels, and
rub with oil. Place onto the high rack and bake.
Stir once during cooking.
15-17 Min.
100P
approx. 2 Min.
30P
5. Add the prawns. Season with soy sauce, sugar and
vinegar, stir, cover and cook.
3. Mix the parsley and garlic clove with the steamed
vegetables, season with salt and pepper.
4. With a rolling pin, roll the puff pastry into a square
(35 x 35 cm). Reserve some dough for garnish.
5. Separate the egg. Baste the egg onto the edges of the
dough, place half of the vegetable mixture on the center
of the dough.
6. Season the meat with salt and pepper and place on
top of the vegetables. Evenly distribute the rest of the
vegetable mixture on top of the meat. Fold the puff
pastry over the meat-vegetable-mix and push the edges
closed. Pierce the dough several times with a fork.
7. Rinse the casserole dish with cold water, place the puff
pastry into the casserole dish with the closed edge on
the bottom.
8. For garnish, cut out shapes from the rest of the puff
pastry and decorate.
9. Mix the egg yolk and milk, baste the dough with this
mixture and bake on the low rack in the pre-heated
microwave oven.
17-19 Min.
g
tbsp
tbsps
tbsps
tbsp
tbsp
Prawn (240 g without shell)
White wine
Small leek (200 g)
Chili pepper, hot
Ginger
Food starch
Vegetable oil (20 g)
Soy sauce (20 ml)
Sugar
Vinegar
Preparation
Preparation
4-6 Min.
ml
4-6 Min.
100P
After baking, let stand for about 1-2 minutes. Serve hot.
50P/230°C
After cooking, let the beef fillet in puff pastry stand for
10 minutes.
56
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Recipes
Meat, Fish and Poultry
France
Preparation
Sole fillets
1. Wash the fillets, pat dry. Sprinkle with lemon juice. Let sit
for ca. 15 minutes, pad dry again, salt.
2. Grease the pan, place tomatoes, crab and fish fillet in
layers.
3. Mix eggs, cream, spices and parsley. Pour sauce over
casserole. Position uncovered onto the low rack and
cook.
“Filets de sole”
Makes 2 servings
Total cooking time: approx. 12-14 minutes
Utensils:
Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
400
1
2
1
1
1
g
tsp
tbsp
tbsp
4 tbsps
2 tbsps
Sole fillets
Lemon, untreated
Tomatoes (150 g)
Butter or margarine to grease the pan
Vegetable oil
Parsley, chopped
Salt and pepper
White wine (30 ml)
Butter or margarine (20 g)
21-23 Min.
4. After cooking, let the casserole stand for about 5-10
minutes.
Switzerland
Fish Fillet with Cheese Sauce
Total cooking time: approx.17-20 minutes
Utensils:
Bowl with cover (1 l contents)
Flat, oval casserole dish
(approx. 26-30 cm long)
Preparation
1. Wash the fillets, pat dry. Remove any bones.
2. Cut lemon and tomatoes into thin slices.
3. Grease the casserole pan. Place fish fillets in the pan,
sprinkle vegetable oil on top.
4. Sprinkle with parsley, put tomato slices on top, season.
Put lemon slices on top of tomatoes, pour white wine
over all ingredients.
5. Cover the lemon slices with butter flakes, cover and
cook.
12-14 Min.
70P/200°C
Ingredients
4
2 tbsps
1
1
2
100
1
100
2
70P
After baking, let stand for about 2 minutes.
Tip:
You can also use other fish, e.g. rose fish, halibut, mullet
or cod.
tbsp
tbsps
ml
tsp
g
tbsps
Fish fillet (about 800 g)
(e.g. Egli-fish, flounder of cod)
Lemon juice
Salt
Butter or margarine
Onion (50 g), finely chopped
Flour (20 g)
White wine
Olive oil to grease the pan.
Shredded Emmentaler cheese
Parsley, chopped
Preparation
1. Wash the fillets, pat dry and dribble with lemon juice.
Let stand for about 15 minutes, pat dry one more time,
salt.
2. Distribute the butter evenly in the bowl. Add onion,
cover and steam.
Norway
Fish Casserole “Sandefjord”
“Fiskegratin Sandefjord”
Total cooking time: approx. 21-23 minutes
Utensils:
Flat, oval, casserole dish
(approx. 30 cm long)
approx. 2 Min.
3. Sprinkle flour over onions, stir. Add white wine and mix.
4. Grease the casserole pan and place the fillets in pan.
Pour sauce over the fillets, sprinkle with cheese, bake on
low rack.
Ingredients
800 g
1
4
100
3
125
2
tsp
g
ml
tsps
1 tbsp
100P
Fish fillet, ling or cod
Juice of one lemon
Salt
Butter or margarine to grease the pan
Tomatoes (300 g), in slices
Crab, shelled
Eggs
Cream
Green peppercorns
Salt
Parsley, finely chopped
15-18 Min.
70P
After baking, let stand for about 2 minutes. Garnish with
parsley and serve.
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Recipes
Meat, Fish and Poultry
Germany
Preparation
Spicy Turky Pan
1. Wash the chicken, pat dry and divide into 8 portions.
2. Grease the pan. Place chicken pieces in pan, add
vegetables and season with salt and pepper. Dust
with curry and flour, mix well. Add water and peeled,
crushed tomatoes. Cover and cook on low rack. After
half of cooking time, stir once and continue cooking,
uncovered.
for 2 servings
Total cooking time: approx. 21-26 minutes
Utensils:
Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
1
1
1 tsp
1
1
1
300 g
2 tbsps
2
28-32 Min.
120 g Rice, parboiled
Package Saffron
Butter or margarine to grease the pan
Onions (50 g), in slices
Red bell peppers (100 g), in strips
Small Leek (100 g), cut in strips
Turkey breast, diced
Pepper, Paprika powder
Butter or margarine (20 g)
Cups meat broth (300 ml)
After baking, let stand for about 3 minutes.
Tip:
Serve with rice, some shaved coconut, mango chutney
and banana slices to soften the spiciness.
Austria
Preparation
Stuffed Chicken
1. Mix rice and saffron, put into greased casserole pan. Mix
onions, bell pepper, leek and turkey breast, season to
taste. Place on top of rice. Distribute butter in flakes on
top.
2. Pour meat sauce on top, cover and cook.
5-7 Min.
16-19 Min.
“Gefülltes Brathendl”
Total cooking time: approx. 31-35 minutes
Utensils:
Kitchen string
1
30P
1
Tip:
You can use chicken breast instead of turkey breast.
1
1
2
1
3
1
France
Chicken with Curry
“Poulet au curry“
Total cooking time: approx. 28-32 minutes
Utensils:
Bowl with cover (3 l contents)
pinch
tbsps
tbsps
tbsp
Chicken (1000 g)
Salt
Rosemary, ground
Marjoram, ground
Old, hard bread roll (40 g)
Salt
Bunch of Parsley, finely chopped (10 g)
Nutmeg
Butter or margarine (20 g)
Egg yolk
Butter or margarine (30 g)
Paprika
Salt
Preparation
1. Wash the chicken, pat dry and rub inside with salt,
rosemary and marjoram.
2. To prepare the filling, soak the bread roll in cold water
for about 10 minutes, squeeze excess moisture out. Mix
with salt, parsley, nutmeg, butter and egg yolk, fill the
chicken with this mixture. Tie the opening closed using
kitchen string.
3. Heat the butter.
Ingredients
1-2 tbsps
1 tbsp
150 ml
3
for 2 servings
Ingredients
100P
After baking, let stand for about 5 minutes.
1
1 tsp
2
1
1
1
1
70P/220°C
Chicken (1000 g)
Butter or margarine to grease the pan
Carrots (200 g), finely diced
1 Stick celery (150 g), finely diced
Garlic clove
Apple, peeled (125 g), finely diced
Onion (50 g), finely chopped
Salt, pepper
Curry
Flour
Water (1 cup)
Tomatoes (200 g), peeled
approx. 1 Min.
100P
Mix paprika, salt and melted butter, brush the chicken.
4. Place the chicken with breast side down onto the low
rack, cook. 1/2 of the thawing time.
30-34 Min.
50P/200°C
After cooking, let the filled chicken stand for about 5
minutes.
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Recipes
Meat, Fish and Poultry
France
Italy
Duck in Orange Sauce
Quails in Cheese and Herb Sauce
“Carnard à l’orange”
Total cooking time: approx. 65-73 minutes
Utensils:
Round baking pan
(dm. approx. 32 cm)
Soup bowls
Two bowls with cover (2 l contents)
“Quaglie in salsa vellutata”
Total cooking time: approx. 18-22 minutes
Utensils:
Kitchen string
Flat, square casserole dish
(approx. 20 x 20 x 6 cm)
Bowl with cover (1 l contents)
Ingredients
Ingredients
1
1
200
1
6
1
1
1
250
150
1
ml
tbsp
tbsp
tbsp
ml
ml
tbsp
Young duck (1800 to 2000 g) without
Innards
Salt
Pepper
Twig of Marjoram
Water
Duck liver (50 g)
Oranges, untreated (1200 g)
Sugar (10 g)
Water
Vinegar
Meat broth
Port wine
Potato flour (10 g)
4
200 g
1 tsp
1 tbsp each
150
250
2
2
50
ml
ml
tbsps
tbsps
g
Quails (600 - 800 g)
Salt
Pepper
Marbled bacon, thinly sliced
Butter or margarine to grease the pan
Fresh Parsley per quail
Sage
Rosemary
Basil, finely chopped
Port wine
Meat broth
Butter or margarine (20 g)
Flour (20 g)
Shredded Emmentaler cheese
Preparation
Preparation
1. Wash the inside and outside of the duck, pat dry, season
with salt and pepper. Place the twig of marjoram in the
inside of the duck.
2. Pour water into the baking pan and place a soup bowl,
upside-down, into it. Place the duck on top of the plate,
bake on low rack. Turn after 1/2 of cooking time.
1. Wash the quails and carefully pat dry. Salt and pepper
the inside and outside, wrap bacon slices around outside,
tie with kitchen string.
2. Place the quails onto the high rack and bake.
58-62 Min.
8-10 Min.
3. Grease the casserole dish, place the quail with the grilled
side down into the casserole dish.
Finely chop the herbs, sprinkle over quail and pour port
wine over it. Place the quails onto the low rack and cook.
30P/230°C
Place the duck on a pre-warmed serving platter.
3. Carefully remove excess fat from the roast drippings and
put into a bowl. Add duck liver, cover and cook.
2-4 Min.
6-8 Min.
4. Put sauce into a bowl, cover and heat.
approx. 2 Min.
100P
Mix butter and flour, add to sauce, let come to a boil
and cook.
Stir once during cooking.
100P
5. Add the orange peel, vinegar, meat broth and port wine
to the liver.
6. Squeeze the juice of one orange. Mix the potato flour
with the orange juice and stir into the sauce. Cover, cook
and wait until the sauce slightly thickens. Stir occasionally
and after cooking is finished.
3-4 Min.
70P
Remove the quail from the gravy.
100P
4. Thinly peel two oranges, cut the peel into very thin
strips. Put into the second bowl, add sugar and water,
cover and heat.
2-3 Min.
70P
approx. 2 Min.
100P
5. Stir cheese into the sauce. Add the cheese sauce to the
gravy, mix well, pour over quail and serve.
100P
7. Peel the leftover oranges, filet (remove fruit pulp from
skin) and also place on serving platter. If required,
remove excess fat from sauce, remove the duck liver and
season to taste.
8. Pour some sauce over the orange filets. Fill rest of sauce
into a sauce boat and serve alongside the duck.
Tip:
If required, place the duck on the low rack and bake for
an additional 5 minutes prior to serving.
59
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Recipes
Vegetables
Meat, Fish and Poultry
Japan
Germany
Japanese Stew
Leek Tart
“Nikujaga”
Total cooking time: approx. 32-36 minutes
Utensils:
Bowl with cover (3 l contents)
Total cooking time: approx. 29-37 minutes
Utensils:
Bowl with cover (2 l contents),
spring form (diam. approx. 26 cm)
Ingredients
Ingredients
200
500
400
400
3
3
3
70
g
g
g
ml
tbsps
tbsps
tbsps
ml
Lean beef
Potatoes, quartered or cut in eights.
Onions, quartered or cut in eights.
Water
Sugar (30 g)
Rice wine
Mirin (sweet rice wine)
Soy sauce
450 g
3 tbsps
1. Cut the meat lengthwise into very thin strips (3-4 cm),
put into bowl.
2. Layer the prepared vegetables on top of the meat. Mix
all other ingredients and pour over top. Cover and cook.
Stir twice during cooking time.
11-13 Min.
100P
50P
pinch
g
g
tsps
1
1
1
1
100
pinch
tsp
tsp
tsp
g
g
tbsp
1/2 tsp
1 tsp
150 g
3
2 tbsps
Preparation
21-23 Min.
1
100
80
3
1
75
1
3. After cooking, let stand for about 10 minutes.
Tip:
You can use pork or veal instead of beef.
Leek, in thin rings
Water
Salt
Curry
Whole-wheat flour
Rye flour type 1150
Baking powder
Egg
Low-fat yoghurt
Vegetable oil
Salt
Butter or margarine to grease the pan
Sour Cream
Eggs
Whole wheat flour (20 g)
Herbal salt
Pepper
Nutmeg
Parsley, finely chopped
Chives, finely chopped
Dill, finely chopped
Shredded Emmentaler cheese
Preparation
1. Put leek and water into the bowl. Cover and cook.
Spain
5-8 Min.
Chicken Rolls with Raisins
Drain the fluid. Season the leeks with salt and curry.
2. Mix flour and baking powder. Add the egg, yoghurt, oil
and salt; knead the dough with a handheld blender.
3. Grease the spring form. Roll the dough to the size of the
baking pan, place into baking pan. Pull up an edge of
about 1 cm
4. Mix sour cream, eggs and milk. Season with herbal salt,
pepper, nutmeg and herbs. Mix with cheese.
5. Stir this mixture with the leek. Evenly spread this mixture
onto the dough.
Position onto the low rack and bake.
“Rollitos de Pollo y pasas“
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl with cover (2 l contents)
Ingredients
4
Thin chicken breast fillet (600 g)
Salt
Pepper
Slices ham (200 g)
Quesitos (span. Cheese)
Can leek soup (400 g)
Raisins, washed
4
50 g
1
50 g
Preparation
11-13 Min.
30P/230°C
11-13 Min.
230°C
2-3 Min.
1. Wash the fillets, pat dry and tenderize. Season with salt
and pepper Place one slice of ham and cheese on top of
each filet.
2. Roll the fillets up. Secure with a small wooden pick, place
into bowl.
3. Pour soup over chicken rolls, add raisins. Cover and cook.
18-20 Min.
100P
-
After baking, let stand for about 2 minutes.
100P
Let stand for about 10 minutes prior to serving.
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Recipes
Vegetables
Austria
Preparation
Cauliflower with Cheese Sauce
1. Put olive oil and garlic into the bowl. Add the prepared
vegetables, except the artichoke hearts, season with
pepper. Add the Bouquet Garni, cover and cook.
Stir once during cooking.
“Karfiol mit Käsesauce”
Total cooking time: approx. 18-21 minutes
Utensils:
Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
17-19 Min.
Ingredients
800 g
1
125 ml
125 ml
75-100 g
2-3 tbsps
During the last 5 minutes of cooking time add artichoke
hearts and heat.
2. Season the ratatouille with salt and pepper. Remove the
Bouquet Garni prior to serving. After cooking let stand
for about 2 minutes.
Cauliflower (1 head)
Cup water (150 ml)
Milk
Cream
Soft cheese
Gravy thickener, light color (20-30 g)
Tip:
Serve this hot vegetable stew alongside meat dishes.
I t t a s t e s g r e a t s e r v e d c o l d a s a n a p p e t i z e r.
A Bouquet Garni is made of:
- One parsley root
- One bunch soup greens
- One twig lovage
- One twig thyme
- Some bay leaves
Preparation
1. Slice the stem of the cauliflower several times.
Place cauliflower, head up, into the bowl, add water,
cover and cook.
15-17 Min.
100P
Let cauliflower stand for a few minutes, covered, then
drain the fluid.
2. Add milk and heavy whipping cream to the bowl.
Coarsely chop soft cheese, add. Cover and cook.
approx. 2-3 Min.
France
100P
Dauphin Potatoes
3. Stir the Gravy thickener in, cover and reheat.
approx. 1 Min.
“Gratin dauphinois”
Total cooking time: approx. 23-25 minutes
Utensils:
Flat, oval casserole dish
(approx. 26 cm long)
100P
Stir the sauce and pour over cauliflower.
Ingredients
Tip:
You may also sprinkle chopped parsley on top of the
cauliflower prior to serving.
1 tbsp
500 g
2
300 g
150 ml
50 g
France
Ratatouille
“Ratatouille special”
Total cooking time: approx. 17-19 minutes
Utensils:
Bowl with cover (2 l contents)
1
200 g
Butter or margarine
Potatoes, peeled, thinly sliced
Salt
Pepper
Garlic clove, crushed
Cream (Crème Fraiche)
Milk
Shredded cheese (Gouda)
Preparation
1. Evenly distribute butter in pan. Layer potato slices in pan.
Season each layer with salt, pepper and garlic.
2. Mix cream and milk, pour over potatoes. Sprinkle with
cheese, bake on low rack.
Ingredients
5 tbsps
1
1
1
1
1
1
100P
Olive Oil (50 ml)
Garlic clove, crushed
Onions (50 g), in slices
Small aubergine (250 g), cut into large cubes
Zucchini (200 g), cut into large cubes
Bell pepper (200 g), cut into large cubes
Small fennel (75 g), finely diced
Pepper
Bouquet Garni
Artichoke hearts from a jar, quartered
Salt
Pepper
23-25 Min.
70P/200°C
After baking, let stand for about 10 minutes.
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Recipes
Vegetables
Netherlands
Germany
Chicory au Gratin
Broccoli-Potato-Gratin with Mushrooms
“Gegratineerde Brussels lof”
Total cooking time: approx. 19-24 minutes
Utensils:
Bowl with cover (2 l contents)
Flat, oval, casserole dish
(approx. 32 cm long)
Total cooking time: approx. 36-39 minutes
Utensils:
Bowl with cover (2 l contents)
Round casserole dish (dm. 26 cm)
Ingredients
400
400
6
1
400
1
Ingredients
8
125
125
2
2
4
ml
ml
tbsps
tbsps
1 tsp
4
2 tbsps
Small Chicory (800 g)
Water
Milk
Gravy thickener, light color (20 g)
Egg yolk
Shredded, aged Gouda cheese (20 g)
Salt
Pepper
Butter or margarine to grease the pan
Slices ham (200 g)
Shredded, aged Gouda cheese (10 g)
3
125 ml
125 ml
Preparation
100 g
1. With sharp knife, remove the bitter part of the chicory.
Put water into a bowl, add chicory, cover and cook. Turn
chicory once during cooking.
10-12 Min.
1. Add the potatoes and broccoli to the bowl. Add the
Water, cover and cook. Stir once during cooking.
100P
9-12 Min.
100P
2. Cut the potatoes into slices.
3. Grease the casserole pan. Layer the broccoli, mushrooms
and potatoes. Sprinkle with parsley, season with salt and
pepper.
4. Mix eggs, liquids and spices and pour this mixture
over the vegetables. Sprinkle cheese on top and cook.
(This recipe will make about 1.5 kg)
70P
3. Stir the egg yolk in a cup. Slowly, spoon by spoon, add
sauce to the egg yolk. Stir egg mixture into the sauce,
and add cheese.
Mix everything well, season to taste.
4. Grease the casserole pan and place chicory in it.
Cut ham slices in half, place on top of the chicory, pour
sauce over everything. Sprinkle the casserole with Gouda
cheese, bake on high rack.
6-8 Min.
Potatoes, peeled and halved, if required.
Broccoli, in flowerets
Water (60 ml)
Butter or margarine to grease the pan
Mushrooms, in slices,
Parsley, finely chopped
Salt
Pepper
Eggs
Heavy whipping cream
Milk
Salt
Pepper
Nutmeg
Gouda cheese, freshly shredded
Preparation
2. Remove the chicory. Add milk to the bowl, stir in Gravy
thickener. Cover, cook and wait until the sauce slightly
thickens. Stir occasionally and after cooking is finished.
3-4 Min.
g
g
tbsps
tsp
g
tbsp
INSTANT ACTION “Gratin”
After baking, let stand for about 10 minutes.
50P
After baking, let stand for about 5 minutes.
62
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Recipes
Vegetables
Italy
Germany
Roman Artichokes
Filled Tomatoes with Spring Onions
“Carciofi alla Romana”
makes 2 servings
Total cooking time: approx. 17-19 minutes
Utensils:
Flat, oval casserole dish with cover
(approx. 26 cm long)
Total cooking time: approx. 20-27 minutes
Utensils:
Bowl with cover (about 1 l content)
Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
Ingredients
2
1 l
2
1
10
2 tbsps
5 tbsps
100 ml
400 ml
1/2
Artichokes (800 g)
Water
Juice of one lemon
Garlic clove, crushed
Bunch of Parsley, finely chopped (10 g)
Leaves mint, chopped
Bread crumbs (20 g)
Olive Oil (50 ml)
Salt
Black pepper, freshly ground
Olive Oil
Water
Black pepper, freshly ground
Salt
35
2
1
2
100
1
100
g
tbsps
ml
g
4
1 tsp
4-5
1
Bunch thyme (5 g)
Buckwheat seeds
Butter or margarine (20 g)
Onion (50 g), finely chopped
Garlic clove, crushed
Vegetable broth
Bunch fresh parsley, smooth (10 g)
Gouda cheese, whole piece
Salt
Black pepper, fresh ground
Butcher tomatoes (600 g)
Butter or margarine for greasing the pan
Spring onions (150 g)
Bunch basil (10 g)
Preparation
Preparation
1. Remove the outer, dry leaves and the prickly top of the
artichoke. Cut the stem down to a 3 cm long stump.
Place artichokes in a bowl filled with cold water and
lemon juice, this will prevent discoloration of cuts.
2. Mix garlic, parsley, mint, breadcrumbs and olive oil,
season with salt and pepper.
3. Remove the artichokes from the water, pat dry. Slightly
push the leaves apart, so that each leaf makes a little
opening. Remove the straw from this opening. Push a
small amount of filling into this opening. Carefully push
the leaves back together, to secure the filling.
4. Place artichokes into the casserole dish. Add oil and
water. Sprinkle with freshly ground pepper and salt,
cover and cook.
1. Remove stems from thyme. Wash buckwheat seeds.
Distribute the butter evenly in the bowl. Put onion,
garlic, buckwheat and thyme into the bowl, cover and
heat.
17-19 Min.
2-3 Min.
100P
2. Add broth, cover and cook.
8-10 Min.
70P
3. Remove stems from parsley, cut into thin strips. Cut 4
slices of Gouda, dice the rest. Add parsley and cheese
dices to the cooled buckwheat, season.
4. Remove the caps of the tomatoes, remove the pulp.
Loosely fill the tomatoes with buckwheat. Place one slice
of cheese on each tomato, place lid on top.
5. Cut the spring onions into diagonal slices. Remove stem
from basil.
6. Grease the casserole pan. Evenly distribute onions, basil
leaves and tomato pulp in pan.
7. Place tomatoes on top of the onion mixture, cover and
cook.
100P
After baking, let stand for about 2 minutes.
10-14 Min.
70P
After cooking, let the filled tomatoes stand for about 2
minutes.
63
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Recipes
Noodles, Rice and Dumplings
Italy
Preparation
Tagliatelle with Cream and Basil
1. Add water, oil and salt in a bowl, cover and bring to a
boil.
“Tagliatelle alla panna e basilico”
makes 2 servings
Total cooking time: approx. 15-21 minutes
Utensils:
Bowl with cover (2 l contents)
Round soufflé pan (dm. approx. 20 cm)
3-5 Min.
Ingredients
1
1
200
1
15-20
200
30
l
tsp
g
g
g
9-11 Min.
Water
Salt
Tagliatelle (ribbon noodles)
Garlic clove
Basil leaves
Cream (Crème Fraiche)
Shredded Parmesan cheese
Salt
Pepper
3. Mix tomatoes and onion, season well. Grease the
casserole pan. Add the macaroni noodles and pour
tomato sauce on top. Evenly place zucchini slices on top.
4. Mix sour cream and eggs, pour over casserole. Sprinkle
with shredded cheese. Place onto the low rack and cook.
(This recipe will make about 1.5 kg)
INSTANT ACTION “Gratin”
1. Add water and salt in a bowl, cover and bring to a boil.
After baking, let dish stand for 5-10 minutes.
100P
2. Add noodles, bring again to a boil, let cook using low
heat.
1-2 Min.
100P
6-9 Min.
30P
Sauce for Noodles
Sauce Bolognese
Total cooking time: approx. 14-20 minutes
Utensils:
Bowl with cover (2 l contents)
3. Meanwhile, rub the soufflé pan with a garlic clove. Finely
chop the basil leaves. Reserve some leaves for garnish.
4. Let noodles drain well. Mix cream and noodles, sprinkle
basil on top.
5. Add Parmesan, salt and pepper, fill this mixture into the
soufflé pan, stir. Garnish with basil leaves, serve hot.
Ingredients
30
100
1/2
1
50
200
100
1/2
3
1
1
Germany
Courgette-Pasta-Gratin
Total cooking time: approx. 39-43 minutes
Utensils:
Bowl with cover (2 l contents)
Casserole dish (approx. 30 cm long)
80 g
400 g
3
1
450
150
2
100
tbsp
g
g
g
g
g
g
g
ml
tbsps
pinch
pinch
Marbled bacon
Mushrooms, finely diced
Onion (25 g), finely chopped
Carrots (50 g), finely diced
Celery, finely diced
Mincemeat, beef
White wine
Bunch of Parsley, finely chopped (5 g)
Tomato sauce (45 g)
Sugar
Nutmeg
Salt
Pepper
Preparation
Ingredients
500 ml
1/2 tsp
30P
Let noodles drain well and cool.
Preparation
8-10 Min.
100P
2. Break macaroni noodles into small pieces, add, stir and
let soak.
1. Finely dice ham, add ham and vegetables into bowl,
cover and steam.
Water
Oil
Salt
Macaroni noodles
Tomatoes from a jar, chopped
Onion (150 g), finely chopped
Basil leaves
Thyme
Salt
Pepper
Oil to grease the pan
Courgette in slices
Sour cream
Eggs
Shredded cheddar cheese
4-6 Min.
100P
2. Puree the vegetables. Add the mincemeat, wine, parsley
and tomato sauce.
Season with spices. Cover bowl, leave a small
opening for steam ventilation. Cook the sauce
Stir once during cooking.
4-6 Min.
100P
6-8 Min.
70P
64
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Recipes
Noodles, Rice and dumplings
Sauce for Noodles
Austria
Tomato sauce
Bread dumplings
Total cooking time: approx. 8-9 minutes
Utensils:
Bowl with cover (2 l contents)
makes 5 servings
Total cooking time: approx. 7-10 minutes
Utensils:
5 cups or pudding molds
Ingredients
Ingredients
5-7
1 tbsp
1
2 tbsps
200 ml
2 tbsps
2 tbsps
Tomatoes (500 g)
Butter or margarine
Onion (50 g), finely chopped
Tomato sauce (30 g)
Meat broth
Salt and pepper
Sugar, oregano, basil
Butter or margarine (20 g)
Flour (20 g)
2 tbsps
1
approx. 500 ml
200 g
3
Preparation
1. Grease the bottom of the pan, add onions, cover and
steam.
Preparation
1-2 Min.
1. Remove skin from tomatoes, remove stem pieces,
remove seeds, dice the pulp.
2. Distribute the butter evenly in the bowl. Add onion,
cover and steam.
3. Add tomato dices, tomato sauce and meat broth, season,
cover and steam.
100P
approx. 3 Min.
6-8 Min.
4. Mix butter and flour, use wire whisk to add to sauce.
Reheat, covered. Stir occasionally and after cooking is
finished.
3-4 Min.
100P
2. Cut roll into small cubes, cover with milk and let sit for
10 minutes. Beat eggs.
3. Mix onions, eggs and roll cubes well to form an even
dough. If necessary, add some more milk.
4. Evenly distribute this dough in 5 cups or pudding molds,
cover with microwave foil, place around the outer side of
the turntable and cook.
100P
approx. 2 Min.
Butter or margarine (20 g)
Onion (50 g), finely chopped
Milk
Dry bread roll, diced
(approx. 5 rolls / bread rolls)
Eggs
100P
After baking, let stand for about 2 minutes.
Empty dumplings onto a plate prior to serving.
100P
Switzerland
“Tessin Risotto”
Total cooking time: approx. 20-24 minutes
Utensils:
Bowl with cover (2 l contents)
Sauce for Noodles
Gorgonzola Sauce
Ingredients
Total cooking time: approx. 5 minutes
Utensils:
Bowl with cover (1 l contents)
50
2
1
200
400
70
Ingredients
200 g
Gorgonzola Cheese
150 ml
Heavy whipping cream
approx. 1 tbsp Gravy thickener, light color
Preparation
Marbled bacon
Butter or margarine (20 g)
Onion (50 g), finely chopped
Rice (Arboris)
Meat broth
Sbrinz cheese, shredded
(alternatively use shredded Emmentaler cheese)
Saffron
Salt and pepper
Preparation
1. Dice the ham. Distribute the butter evenly in the bowl.
Add onion and ham, cover and steam.
70P
3. Add the Gravy thickener, cover and reheat.
approx.3 Min.
g
ml
g
1 pinch
1. Puree the Gorgonzola and cream in a blender or
handheld blender.
2. Pour mixture in a bowl, cover and heat.
approx. 2 Min.
g
tbsps
approx. 2 Min.
70P
100P
2. Add the rice, fill with meat broth, boil and let soak.
Stir again after heating.
3-5 Min.
15-17 Min.
Tip:
This sauce is sufficient for about 400 g of noodles.
Farfalle (butterfly-shaped noodles) are very suitable.
100P
30P
After baking, let stand for about 3-5 minutes.
3. Stir cheese and saffron into this mixture, season to taste.
Tip:
Serve with baked chanterelle mushrooms or white cap
mushrooms and a mixed salad.
65
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Recipes
Noodles, Rice and Dumplings
Switzerland
Italy
Semolina Gnocchi
Lasagne al forno
“Griessnockerl”
makes about 12-15 servings
Total cooking time: approx. 19-24 minutes
Utensils:
Bowl with cover (2 l contents)
Round, flat casserole dish
(dm. approx. 26 cm)
Total cooking time: approx. 26-30 minutes
Utensils:
Bowl with cover (2 l contents)
Flat, square casserole dish
(approx. 20x20x6 cm)
Ingredients
Ingredients
250
1
1
50
1
1
50
1
1
30
ml
tsp
pinch
g
ml
tsp
tbsp
g
Milk
Butter or margarine
Salt
Semolina
Egg white
Egg yolk
Cream (Crème Fraiche)
Butter or margarine for greasing the pan
Butter or margarine
Shredded Sbrinz Cheese
(alternatively use shredded Emmentaler cheese)
Preparation
300
50
1
1
250
2
g
g
150
100
50
1
1
ml
ml
g
tsp
tsp
1
125
1
1
tsp
g
tbsp
tbsp
g
tbsps
1. Put milk, butter and salt into a bowl, cover and heat.
3-4 Min.
100P
2. Add semolina, stir well, cover and let soak.
9-11 Min.
30P
Preparation
Let cool.
3. Beat egg whites until they are stiff. Mix egg yolk with
cream and stir into semolina mixture, fold egg whites in.
4. Grease the casserole pan. With two soupspoons, form
small ovals, place next to each other into the dish. Cover
with butter flakes, sprinkle with shredded cheese. Place
onto the high rack and bake.
7-9 Min.
Tomatoes from a jar
Mushrooms, finely diced
Onion (50 g), finely chopped
Garlic clove, crushed
Mincemeat, beef
Tomato sauce (30 g)
Salt and pepper
Oregano, Thyme, Basil
Cream (Crème Fraiche)
Milk
Shredded parmesan cheese
Mixed, chopped herbs
Olive oil
Salt and pepper
Nutmeg
Olive oil to grease the pan.
Green sheet noodles
Shredded Parmesan cheese (5 g)
Butter or margarine
1. Slice tomatoes, mix with ham, onions, garlic, beef
mincemeat and tomato sauce. Season, cover and steam.
6-8 Min.
100P
2. Mix cream and milk, Parmesan cheese, herbs and oil,
season.
3. Grease the casserole pan. Cover bottom of pan with one
third of sheet noodles. Place half of mincemeat on top of
noodles, pour some sauce over it. Place the second third
of noodles on top, layer mincemeat, sauce and the final
layer of noodles.
Top with sauce, sprinkle with parmesan cheese.
Cover with butter flakes, cook on low rack and cook.
30P
After baking, let stand for about 2 minutes.
Tip:
Gnocchi are served as a main entree. Serve with spinach.
16-18 Min.
approx. 4 Min.
50P/230°C
-
After baking, let dish stand for 5 to 10 minutes.
66
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Recipes
Cakes, Bread, Desserts and Drinks
Germany
Preparation
Semolina Flummery with Raspberry Sauce
1. Leave pears whole and peel.
2. Put sugar, vanilla sugar, liquor and water into a bowl,
mix, cover and heat.
Total cooking time: approx. 15-20 minutes
Utensils:
Bowl with cover (2 l contents)
1-2 Min.
Ingredients
500
40
15
50
1
1
1
250
50
40
ml
g
g
g
tbsp
g
ml
g
Milk
Sugar
Almonds, chopped
Semolina
Egg yolk
Water
Egg white
Raspberries
Water
Sugar
3. Place pears into the liquid, cover and cook.
6-10 Min.
100P
Remove pears from liquid, let cool.
4. Pour 50 ml of the liquid into a smaller bowl.
Add chocolate and cream, cover and heat.
1-2 Min.
100P
5. Stir sauce well. Pour sauce over pears and serve.
Preparation
1. Put milk, sugar and almonds into a bowl, cover and heat.
3-5 Min.
100P
Tip:
Can be served with some vanilla ice cream.
100P
2. Add semolina, stir, cover and cook.
10-12 Min.
30P
Austria
3. Mix egg yolk and water in a cup, stir into the hot
porridge. Beat egg white stiff, carefully fold in. Transfer
semolina flummery into small bowls.
4. To prepare the sauce, wash raspberries, carefully pat dry,
put into bowl with water and sugar. Cover and heat.
2-3 Min.
“Salzburger Nockerl”
makes 3 servings
Total cooking time: approx. 5-6 minutes
Utensils:
Round, flat casserole dish
(approx. 30 cm long)
100P
Ingredients
5. Puree raspberries and serve hot or cold along with the
semolina flummery.
4
1
50
1
4
2
1
1
France
Pears in Chocolate
“Poires au chocolat”
Total cooking time: approx. 8-14 minutes
Utensils:
Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
g
pck.
tbsp
ml
g
g
tbsps
tsp
tbsp
Egg white
Salt
Powdered sugar
Vanilla sugar
Egg yolk
Flour (20 g)
Butter or margarine for greasing the pan
Powdered sugar
Preparation
1. In a large bowl, beat egg white until it forms a stiff foam,
add salt. Slowly add powdered and vanilla sugar, keep
beating until stiff.
2. Mix egg yolk with a little bit of egg whites, gently turn
under beaten egg whites. Sieve flour over this mixture
and also fold in.
3. Grease the casserole pan. Divide the dough into three
parts, place all three parts next to each other into the
casserole dish.
Bake the ovals immediately onto the low rack in the preheated microwave oven.
Ingredients
4
60
1
1
150
130
100
pinch
g
tsp
Pears (600 g)
Sugar
Vanilla sugar (10 g)
Pear liquor, 30 Vol.-%
Water
Semi-sweet chocolate
Cream (Crème Fraiche)
5-6 Min.
30P/230°C
Immediately dust with powdered sugar, serve hot.
67
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Recipes
Cakes, Bread, Desserts and Drinks
Denmark
Austria
Fruit Jelly with Vanilla Sauce
Curd strudel
“Rødgrød med vanilie sovs”
Total cooking time: approx. 8-12 minutes
Utensils:
Bowl with cover (2 l contents)
Bowl with cover (1 l contents)
“Topfenstrudel“
Total cooking time: approx. 18-20 minutes
Utensils:
Bowl (1 l content)
Oval, flat casserole dish (approx.
30 cm long)
Ingredients
150
150
150
250
100
50
8
300
g
g
g
ml
g
ml
ml
30 g
15 g
Ingredients
Wash and sort red currants
Wash and sort strawberries
Wash and sort raspberries
White wine
Sugar
Lemon juice
Leaf Gelatin
Milk
Core of 1/2 vanilla bean
Sugar
Food starch
Preparation
1. Reserve some fruits for garnish. Puree rest of berries with
white wine, add to bowl, cover and cook.
5-7 Min.
100P
Carefully turn sugar and lemon juice under.
g
tbsp
40
20
30
1
g
g
g
tsp
ml
g
g
g
ml
Flour
Oil
Egg
Water
Core of one vanilla bean
Butter or margarine
Egg yolk
Sugar
Curd (20% fat content)
Heavy whipping cream
Egg white
Flour for dusting
Butter or margarine
Breadcrumbs
Raisins
Butter or margarine for greasing the pan
Preparation
1. To make a dough, knead flour, 1/2 tbsp. oil and the egg
with the kneading attachment of a handheld blender.
Slowly add enough water to form a smooth, elastic
dough. The dough should not be sticky. Brush the dough
with the rest of the oil
2. Cover the dough with a hot, wet kitchen towel, let stand
for 30 minutes.
3. Cut open vanilla bean, remove the core. With a handheld
blender, stir the butter, egg yolk, sugar and vanilla core
until creamy. Stir in the curd and cream. Beat egg white
until stiff, carefully fold in.
4. Dust a dry kitchen towel with flour. Roll dough onto this
surface until it is very thin.
5. Melt the butter in a bowl.
2. Soak gelatin in cold water for about 10 minutes, then
squeeze excess moisture out. Stir gelatin into the hot
fruit puree until it is dissolved. Refrigerate jelly until it
solidifies.
3. Add milk and vanilla sauce into bowl.
Cut open vanilla bean, remove the core. Stir vanilla core,
sugar and food starch into the milk, cover and cook.
Stir occasionally and after cooking is finished.
3-5 Min.
125
1
1/2
50
1/4
50
2
75
250
50
2
100P
4. Empty jelly onto a plate, garnish with whole fruits. Serve
with vanilla sauce.
Tip:
Can also be served with ice-cold cream or yoghurt.
approx. 1 Min.
100P
Baste the dough with butter and sprinkle with
breadcrumbs. Place an even layer of curd mixture on the
dough, sprinkle raisins on top.
6. Using the kitchen towel, carefully turn the dough to form
a roll.
7. Grease the pan. Put the strudel roll, seam side down,
onto the baking pan and bake on the low rack in the
pre-heated microwave oven.
17-19 Min.
50P/230°C
Tip:
Serve the strudel hot or cold. May be served with vanilla
sauce.
68
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Recipes
Cakes, Bread, Desserts and Drinks
Spain
Preparation
White Peach Mount
1. Add the rice to a bowl, fill with the liquid. Cut open the
vanilla bean, add the vanilla bean, salt and sugar to the
rice, cover and cook.
“Melocotones nevados”
makes about 8 servings
Total cooking time: approx. 6-7 minutes
Utensils:
Round, flat glass pan
(dm. approx. 24 cm)
3-5 Min.
20-25 Min.
Ingredients
470
2
35
75
35
2
2
1
g
g
g
g
tbsps
tsp
30P
After baking, let stand for about 5 minutes.
2. Cut strawberries in half, mix with sugar and orange
liquor.
3. Remove vanilla bean from rice, place rice in a double
boiler to cool, stirring constantly. Beat the cream and egg
white, separately, until stiff. Carefully fold the pistachios
under the cold rice, then the cream and finally the egg
whites.
4. Serve the rice in a large bowl. Make a little hollow, place
the strawberries in the hollow.
Peach halves from a jar, drip dried
Egg white
Sugar
Ground almonds
Sugar
Egg yolk
Cognac
Butter or margarine for greasing the pan
Preparation
1. Pat the peach halves dry.
2. Beat egg white until stiff. Sprinkle a little sugar into the
beaten egg whites.
3. Mix the almonds, the rest of the sugar, egg yolk and
cognac.
4. Fill the peach halves with this mixture. Using a pastry
bag, squeeze the egg whites onto the filling.
5. Grease the pan. Place the peaches into the baking dish,
bake on the low rack.
6-7 Min.
100P
Germany
Cherry Pudding
“Kirschenmichel”
Total cooking time: approx. 16-18 minutes
Utensils:
High, round casserole dish
(dm.approx. 20 cm)
50P
Ingredients
4
375
60
8
4
1
30
Sweden
Pistachio Rice with Strawberries
“Pistaschris med zordgubbe”
Total cooking time: approx. 23-30 minutes
Utensils:
High bowl with cover (2 l contents)
4
1
350
2
1
Ingredients
125
175
175
1
1
50
250
40
40
200
1
50
g
ml
ml
g
g
g
ml
ml
g
Long grain rice
Milk
Water
Vanilla bean
pinch salt
Sugar
Strawberries
Sugar
Cointreau (Orange liquor, 40 Vol.-%)
Heavy whipping cream
Egg white
Pistachios
ml
g
tbsps
tbsp
g
tsp
g
tbsps
tbsp
Old, hard bread roll (160 g)
Milk
Butter or margarine
Sugar (80 g)
Egg yolk
Flour
Chopped almonds
Shredded skin of one Lemon
Egg white
Butter or margarine for greasing the pan
Sour cherries from a jar, drip dried.
Breadcrumbs
Butter or margarine
Preparation
1. Cut rolls into small pieces, soak in milk.
2. Beat butter, sugar and egg yolk with a handheld blender
until creamy. Add flour, almonds, lemon rind and soaked
rolls (squeeze excess moisture out).
3. Beat egg white until stiff, carefully fold in.
4. Grease the pan. Place the bread dough and the cherries
into the casserole dish in layers. The uppermost layer
should be dough.
5. Sprinkle breadcrumbs onto the top, cover with butter
flakes.
Place onto the low rack and bake in a pre-heated
microwave oven.
16-18 Min.
70P/230°C
After baking, let dish stand for 5-10 minutes.
69
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Recipes
Cakes, Bread, Desserts and Drinks
Switzerland
2. Grease the pan, roll the dough between two layers of
foil and place into the pan. Form an edge of about 3 cm
high.
3. Evenly spread hazelnuts onto the dough.
4. Peel, core and quarter the apples, cut into thin slices.
Place apple slices in an overlapping pattern onto the
hazelnuts, thinly dust with cinnamon.
5. Separate eggs. Beat egg whites until stiff, add a dash of
salt and 1 Tbls. sugar. Beat egg yolk, rest of the sugar
and vanilla bean until foamy. Add Calvados, food starch
and Crème double, carefully fold in. Fold the beaten
egg whites in this mixture and evenly spread on top of
the apple slices. Place onto the low rack and bake. (This
recipe will make about 1.3 kg).
Carrot Cake
“Rueblitorte“
makes about 16 servings
Total cooking time: approx. 24 minutes
Utensils:
Round baking pan (dm. approx. 28 cm)
Ingredients
1 tsp
5
250 g
250 g
250 g
80 g
1 tbsp
5
Butter or margarine for greasing the pan
Egg yolk
Sugar
Carrots, finely diced
Juice of one lemon
Ground almonds
Flour
Baking powder
Egg white
INSTANT ACTION “Cake”
Tip:
Let the cake cool in the baking pan, dust with powdered
sugar just prior to serving.
Preparation
1. Grease the pan.
2. Beat egg yolk and sugar with a handheld blender until
creamy. Add carrots, lemon juice and almonds. Mix flour
and baking powder, add to mixture, mix well.
3. Beat egg white until stiff, carefully fold in.
Fill dough into the baking dish. Place onto the low rack
and bake. (This recipe will make about 1.1 kg).
Germany
Cheese Cake
makes about 12-16 servings
Total cooking time: approx. 43-49 minutes
Utensils:
Spring form (dm. approx. 28 cm)
INSTANT ACTION “Cake”
4. Let cool in the baking dish for 5 minutes.
Ingredients
250
1
125
30
1
1-2
1
750
300
3
1
125
30
4
France
Apple Cake with Calvados
“Tarte aux pommes avec calvados”
makes ca.12-16 pieces
Total cooking time: approx. 26 minutes
Utensils:
Spring form (dm. approx. 28 cm)
Ingredients
200
1
100
1
1
1
3-4
125
1
50
600
g
tsp
g
pck.
pinch
g
tsp
g
g
2
1
4
1
4
pinch
tbsps
pck.
tbsps
11/2 tbsps
125 g
Flour
Baking powder
Sugar
Vanilla sugar
Salt
Egg
Drops Bitter almond flavor
Butter
Butter or margarine for greasing the pan
Chopped hazelnuts
Apples (Boscop, approx. 3-4 pieces)
Cinnamon
Eggs
Salt
Sugar
Vanilla sugar
Calvados (apple brandy)
Food starch
Crème double
Powdered sugar for dusting
g
tsp
g
g
tbsps
tsp
g
g
pck.
ml
g
Flour
Backing powder (3 g)
Butter or margarine
Sugar
Egg yolk
Water
Butter or margarine for greasing the pan
Curd, 20% fat content
Sugar
Egg yolk
Pudding powder vanilla (40 g)
Milk
Raisins, washed
Egg white
Preparation
1. Mix flour and baking powder. Add butter, sugar, egg
yolk and water, knead with a handheld blender. Cover
the dough and stand in a cool place for 30 minutes.
2. Grease the pan, roll the dough and place into the pan.
Slightly pull up an edge. Pierce the dough with a fork
several times, pre-bake the dough on the low rack.
11-14 Min.
30P/230°C
3. Mix the curd, sugar, egg, pudding powder, milk and
raisins.
4. Beat egg white until stiff, carefully fold in. Evenly spread
the curd mixture onto the dough. Place onto the low
rack and bake.
32-35 Min.
Preparation
30P/160°C
5. Let the cheese cake cool off, remove from baking pan.
1. Mix flour and baking powder. Mix sugar, vanilla sugar,
salt, egg, bitter almond flavor and butter. Add to flour
mixture and knead with the kneading attachment of a
handheld blender. Cover the dough and stand in a cool
place for 30 minutes.
70
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Recipes
Cakes, Bread, Desserts and Drinks
France
Germany
Pear Tart
Four-Fruit-Cake
“Tarte aux poires“
makes about 12-14 servings
Total cooking time: approx. 18-23 minutes.
Utensils:
Round baking pan (dm. approx. 28 cm)
Bowl with cover (2 l contents)
Small bowl with cover
makes about 12-16 servings
Total cooking time: approx. 18-25 minutes.
Utensils:
Round fruit cake pan (dm. approx. 28 cm)
Two bowls with cover (2 l contents)
Ingredients
Ingredients
150
75
30
1
1
1
250
1
2
20
g
g
g
pinch
1
540
120
1
1
tbsp
g
g
tbsp
tbsp
tsp
ml
pinch
g
1/2 pck.
75
75
1
2
150
1
4
1
150
Flour
Butter or margarine
Powdered sugar
Salt
Egg
Butter or margarine for greasing the pan
Milk
Salt
Egg yolk
Sugar
Vanilla sugar (5 g)
Food starch
Pears from a jar, drip dried
Gooseberry jam
Candied fruits
Shaved almonds
g
tsp
tbsps
tsp
g
1/2 pck.
2 tbsps
250 ml
1
50 g
150 g
100 g
1 pck.
250 ml
Preparation
30P/230°C
5-7 Min.
230°C
1. Beat butter, sugar, vanilla flavor and egg yolk with a
handheld blender for about 3 minutes until creamy. Mix
flour and baking powder. Alternately mix flour and milk
into the butter mixture.
2. Grease the pan and spread the dough evenly into the
pan. Place on the low rack and bake.
-
100P
5. Stir the egg yolk, sugar and vanilla sugar, until it forms a
light-colored cream. Add the starch, mix well. Slowly add
the hot milk. Pour this mixture back into the bowl, cover
and heat. Stir occasionally and after cooking is finished.
1-2 Min.
30P/230°C
2-3 Min.
230°C
-
3-4 Min.
100P
5. Baste the pudding onto the cake bottom. Evenly
distribute the fruit on top.
6. Dissolve the glazing powder in fruit juice, pour into bowl
and cook. Stir occasionally and after cooking is finished.
100P
6. Baste the dough with the cream. Evenly place pears on
top. Put gooseberry jam into the small bowl, cover and
heat.
approx. 1 Min.
10-12 Min.
Remove the cake from the baking pan and let it cool of.
3. Roll out the almond paste base between two foils, to the
size of the cake bottom. Place on top of the cake bottom
4. Add pudding powder, sugar and milk into bowl. Stir until
it is free of clumps, cover and cook. Stir occasionally and
after cooking is finished.
3. Remove the dough from the baking pan, set onto a
backing rack to cool completely.
4. Put milk and salt into a bowl, cover and heat.
approx. 2 Min.
Butter or margarine
Sugar
Vanilla flavor
Eggs
Flour
Baking powder (3 g)
Milk
Butter or margarine to grease the pan
Almond paste base
Pudding powder vanilla (20 g)
Sugar (20 g)
Milk
Onions (100 g), in slices
Seedless grapes, cut in half
Mandarin-Oranges, from a jar, drip dried
Peaches, sliced, from a jar, drip dried
Glazing powder (11 g), clear
Clear fruit juice
Preparation
1. Knead flour, butter, powdered sugar, salt and egg yolk
with the kneading attachment of a handheld blender
to form a dough. Cover and place in a cool place for 30
minutes.
2. Grease the baking pan. Roll the dough and place into
the pan. Pull up the edges. Pierce the dough several
times with a fork.
Place onto the low rack and bake.
9-11 Min.
g
g
tsp
4-6 Min.
50P
Distribute the glaze over the fruit, let it cool off.
100P
Tip:
The almond paste will have a more intensive flavor, if you
let the torte rest for a few hours.
7. Sprinkle over pears, garnish with the candied fruits and
shaved almonds.
Tip:
You should place the cream and pears on the dough
only shortly before serving, otherwise it might soak up
the moisture.
71
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Recipes
Cakes, Bread, Desserts and Drinks
Germany
Preparation
Curd Puff Pastries
1. Grease the Gugelhupf pan.
2. Beat butter and powdered sugar with a handheld
blender until creamy. Slowly add egg yolk. Add almond
slivers, raisins and the shredded lemon rind. Mix well.
3. Beat egg whites until they are stiff and carefully fold in.
Mix flour and baking powder, sieve and carefully fold in.
4. Fill dough into the baking pan and bake on low rack.
(This recipe will make about 0.9 kg).
makes about 12 servings
Total cooking time: approx. 14-16 minutes.
Utensils:
Baking pan (dm. approx. 30 cm)
greaseproof paper
Ingredients
200
1
200
200
1
g
tsp
g
g
pinch
1
1
1 tbsp
Flour
Baking powder (3 g)
Low-fat curd
Butter
Salt
Jam for filling
Egg white
Egg yolk
Water
Powdered sugar
INSTANT ACTION “Cake”
Spain
Almond Cake
“Tarta de almendras“
makes about 12 servings
Total cooking time: approx. 26-30 minutes.
Utensils:
Spring form (dm. approx. 24 cm)
Zubereitung
1. Mix flour and baking powder. Add low-fat curd, butter
and salt, knead with the kneading attachment of a
handheld blender to make a dough. Cover the dough
and place in a cool area for 30 minutes.
2. Roll half of the dough on a floured surface about 1/2 cm
thick. Cut the dough into 6 squares (about 12x12 cm),
place one teaspoon of jam into each center.
3. Baste the edges with egg white and fold to form a
triangle.
4. Cover the backing pan with greaseproof paper. Mix egg
yolk and water, baste the pastries with this mixture and
place on baking pan. Bake on the low rack in the preheated microwave oven.
14-16 Min.
Ingredients
2
1 tsp
100 g
100 g
Puff pastry sheet (200 g) frozen
Butter or margarine to grease the pan
Butter or margarine
Sugar
Shredded skin of one lemon
4
Eggs
1/2 tbsp Cinnamon
200 g
Almond powder
Preparation
1. Thaw the puff pastry according to package directions.
Grease the pan.
2. Roll the dough to the size of the baking pan and place
into the pan. Pierce dough several times with a fork and
place on the low rack in the pre-heated microwave oven.
230°C
After cooling, dust with powdered sugar.
5. Prepare the other 6 puff-pastry squares and bake.
8-10 Min.
Tip:
Also try other fillings, e.g. nuts, almonds, almond paste,
curd, whole fruits, fruit stew or hearty fillings.
230°C
3. Beat butter and sugar with a handheld blender until
creamy. Add eggs slowly, one at a time, keep mixing.
Add shredded lemon rind and cinnamon. Slowly add
almonds.
4. Distribute almond mixture evenly on puff pastry, bake on
low rack.
Austria
Gugelhupf
18-20 Min.
200°C
5. Sprinkle with powdered sugar and serve.
makes about 16 servings
Total cooking time: approx. 23 minutes.
Utensils:
Gugelhupf pan (dm. approx. 22 cm)
Ingredients
1
170
140
4
40
40
tsp
g
g
g
g
4
280 g
1 pck.
Butter or margarine to grease the pan
Butter or margarine
Powdered sugar
Egg yolk
Almond slivers
Raisins, washed and some shredded
Lemon rind
Egg white
Flour
Baking powder (15 g)
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Recipes
Cakes, Bread, Desserts and Drinks
Spain
Preparation
Biscuit Roll “Gypsy’s Arm”
1. Knead all ingredients into a short crust dough, place in
cool area for 1/2 hour.
2. Roll the dough to about 3 mm thickness, cut out round
shapes of about 5 cm diameter. Place 12 cookies on a
baking pan covered with greaseproof paper. Bake on the
low rack in the pre-heated oven.
“Brazo gitano“
makes about 8-10 servings
Total cooking time: approx. 14-16 minutes.
Utensils:
Square pan (approx. 24x24 cm)
greaseproof paper
Bowl with cover (2 l contents)
8-10 Min.
Ingredients
3
90
90
1
250
1
g
g
tsp
ml
75 g
2 tbsps
2
2 tbsps
Eggs
Sugar
Flour
Baking powder (3 g)
Milk
Cinnamon stick
Peel of one lemon
Sugar
Food starch (20 g)
Egg yolk
Powdered sugar (20 g)
200°C
Let cool after baking.
Remove from the greaseproof paper only when cookies
are completely dry.
3. Prepare the next 12 cookies and bake, and so on.
Tip:
These cookies are very decorative, if you dip one half of
each cookie into melted semi-sweet chocolate.
Preparation
Austria
1. Beat eggs and sugar with a handheld blender until
creamy, until air bubbles rise. Mix flour and baking
powder, sieve and carefully fold in.
2. Cover the baking pan with greaseproof paper, pour the
dough into the pan and bake on the low rack in the preheated oven.
Chocolate with Cream
10-12 Min.
“Schokolade mit Schlagobers“
makes 1 serving
Total cooking time: approx. 1 minute
Utensils:
Large cup (200 ml content)
Ingredients
150 ml
30 g
30 ml
30P/200°C
3. Place the biscuit cake onto a slightly wet kitchen towel,
sprinkled with sugar. Carefully remove the baking
parchment and immediately roll up the biscuit, starting
on one side, with a kitchen towel.
4. 200 ml milk with the cinnamon stick, lemon peel and
sugar into a bowl, cover and heat.
approx. 2 Min.
Preparation
1. Pour milk into cup. Add block chocolate to the milk, stir
and heat.
Stir occasionally during heating.
100P
approx. 1 Min.
5. Mix the rest of the milk with the food starch and the egg
yolk. Remove lemon and cinnamon stick from the milk
and mix in the food starch mixture. Cover and cook. Stir
occasionally and after cooking is finished.
approx. 2 Min.
Milk
Block chocolate, shredded
Heavy whipping cream
Chocolate granules
100P
2. Beat cream until stiff, place on top of chocolate, garnish
with chocolate granules and serve.
100P
Austria
6. Unroll the biscuit roll, baste with the Crème and carefully
roll back up. Dust with powdered sugar.
Vienna Milk Coffee
Austria
makes 1 serving
Total cooking time: approx. 11/2-2 minutes
Utensils:
Large cup (200 ml content)
Linzer Bakeries
Ingredients
1
1
75
75
2
20
makes about 70 cookies
Total cooking time: approx. 8-10 minutes.
Utensils:
Round Baking pan (dm. approx. 30 cm)
greaseproof paper
Ingredients
280
210
100
100
1
25
g
g
g
g
ml
Flour
Butter
Sugar
Almonds, with peel, powdered
Egg yolk
Lemon juice (1/2 lemon)
Some cinnamon
tbsp
ml
ml
tsps
ml
Egg yolk
Sugar
Milk
Water
Instant coffee
Rum
Preparation
1. Add all ingredients except rum into cup, stir well. Heat,
stirring once during cooking.
11/2-2 Min.
100P
2. Add rum to the hot drink.
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Recipes
Cakes, Bread, Desserts and Drinks
Netherlands
Switzerland
Fire Drink
Apple Chutney with Raisins
“Vuurdrank“
makes 10 servings
Total cooking time: approx. 8-10 minutes
Utensils:
Bowl with cover (2 l contents)
makes 30 servings
Total cooking time: approx. 22-28 minutes
Utensils:
Bowl with cover (2 l contents)
Small canning or jam glasses
preserving film
Ingredients
500
500
500
1
3
75
10
ml
ml
ml
g
tsps
White wine
Red wine, dry
Rum, 54 Vol.-%
Untreated Orange
Cinnamon sticks
Sugar
Kluntjes (Rock sugar)
Ingredients
4
1
3
50 g
250 g
1 tsp
Preparation
1. Pour alcohol into a bowl. Thinly peel orange, add orange
peel, cinnamon and sugar to the alcohol. Cover and
heat.
8-10 Min.
150 ml
100 ml
250 g
100P
Remove the orange peel and the cinnamon.
Place one teaspoon rock sugar into each Grog glass,
pour Fire Drink on top and serve.
Hard apples (500 g), peeled and diced
Zucchini (200 g), diced
Onion (150 g), finely chopped
Plums, dried and pitted
Raisins
Juniper berries
Salt
Black pepper, ground
White wine
Apple vinegar
Sugar
Preparation
1. Place all ingredients except sugar into a bowl, cover and
heat. Stir once during cooking.
9-11 Min.
2. Mix sugar and fruits, cover and continue to cook.
Stir occasionally and after cooking is finished.
Great Britain
Raspberry Jam
3-5 Min.
Raspberry Jam
makes 30 servings
Total cooking time: approx. 11-13 minutes
Utensils:
Bowl with cover (2 l contents)
Jam glasses
preserving film
10-12 Min.
100P
50P
3. Clean and dry glasses thoroughly. Fill glasses with
chutney and immediately close with preserving film.
Tip:
This chutney is great when served with meat fondue,
baked meat and rice dishes.
Ingredients
500 g
250 g
100P
Raspberries
Preserving sugar (2:1)
Preparation
1. Wash raspberries, mix, cover and heat.
4-5 Min.
100P
2. Stir, cover again and cook.
7-8 Min.
50P
3. Thoroughly clean jam glasses, fill with jam and
immediately close with preserving film.
Tip:
You can also use a frozen and thawed fruits.
74
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SPECIFICATIONS
AC Line Voltage
AC Power required:
Output power:
Microwave
Grill
Grill/Microwave
Convection
Convection/Microwave
Microwave
Grill heating elements
Convection
Microwave Frequency:
Outside Dimensions:
:
:
:
:
:
:
220 V, 50 Hz, single phase
1.5 kW
2.6 kW
2.7 kW
2.6 kW
2.85 kW
: 850 W (IEC 60705)
: 1.2 kW (600 W x2)
: 1.35 kW
: 2450 MHz (Group 2/Class B) *
R-960N
R-990N(S)
: 550 mm (W) x 368 mm (H) x 537 mm (D) **
: 550 mm (W) x 368 mm (H) x 535 mm (D) **
Cavity Dimensions
: 375 mm (W) x 272 mm (H) x 395 mm (D) ***
Oven Capacity
: 40 litres ***
Turntable
: ø362 mm, ceramic
Weight
: 23 kg
Oven lamp
: 25 W/240 - 250 V
*
This Product fulfils the requirement of the international standard CISPR11.
In conformity with this standard, this product is classified as group 2 class B equipment.
Group 2 means that the equipment intentionally generates radio-frequency energy in the form of electromagnetic
radiation for heating treatment of food.
Class B equipment means that the equipment suitable to be used in domestic establishments.
**
The depth does not include the door opening handle
***
Internal capacity is calculated by measuring maximum width, depth and height.
Actual capacity for holding food is less.
As part of a policy of continuous improvement, we reserve the right to alter design and
specifications without notice.
75
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GUARANTEE
SHARP ELECTRONICS DIVISION OF SEARTEC GROUP TRADING (PTY) LTD (“the Company”) guarantees to the
original purchaser that the product sold with this certificate is free of defects in material or workmanship under normal
use and service for a period of 2 (two) years from the date of purchase thereof, subject to the following conditions:
1. The guarantee shall apply to the product, provided the product is still owned by the original purchaser and
provided further that it was purchased in and is retained for use in the Republic of South Africa, Swaziland,
Lesotho, Botswana, South West Africa (Namibia) and all territories formerly falling within the boundaries of the
Republic of South Africa (as constituted on 31 May 1961).
2. At any time within 2 (two) years from the date of invoice issued to the original purchaser, the Company shall, at
its election, repair or replace, entirely free of charge as its own branch or authorised service dealer, any part in
the product found to be defective by such Company branch or authorised service dealer. If the original purchaser
resides in an area situated beyond a 50 kilometer radius from the nearest Company branch or authorised service
dealer, all travelling expenses incurred by the Company in connection with repair or replacement of the product
shall be for the original purchaser’s account.
3. It is a condition of this guarantee that the Company shall not be responsible for any transportation, labour, material
or any other costs not specified in the clauses contained herein.
4. Installation, operation, maintenance and servicing of the product must be carried out in accordance with the
Company instructions as contained in this booklet or in the product packaging, and any failure to do so will render
the guarantee null and void.
5. The Company shall not be responsible for damage to the product resulting from: incorrect voltages or faults in the
electrical power supply system; general misuse or abuse of the product; failure to use the product for the purpose
for which it was designed; fire, flood, war, civil disturbances, strikes, lookouts, acts of God, acts of Government or
quasi-Government, or any other cause beyond the reasonable control of the Comapny.
6. The Company shall not accept any responsibility or liability for any loss suffered by or damage of any kind caused
to the original purchaser or any other person by or due to failure of operation or malfunction of the product or for
consequential damage of whatsoever nature, whether such loss, damage or consequential damage was suffered
by the original purchaser or any other person.
7. Should the product be worked on by anyone other than a Company branch or authorised service dealer or be
found to contain any component parts or accessories other than product component parts or accessories, this
guarantee will become null and void.
8. The defacement or removal of the nameplate and/or serial number from the product will render the guarantee null
and void.
9. The guarantee does not apply to light bulbs or fuses nor to vitreous enamelware or other similar finishes nor to
external cables and plugs where the length of life depends on the amount of use and care given.
10. Save as set out in this guarantee, no terms, conditions, provisions, representations or statements (whether express
or implied) shall be of any force or effect whether made prior to, on, or subsequent to the date of original purchase,
unless the same shall have been confirmed in writing by the Company.
11. Failure to submit the guarantee Registration Certificate (contained herein or in the product packaging) within a
period 30 (thirty) days of date of original purchase, or to produce documentary proof of ownership and date
of original purchase prior to guarantee repair and/or replacement of any defective part being carried out by
the Company, will render the customer liable for all costs incurred by the Company inclusive of parts, repairs,
labour, travelling and transportation even if the product still falls within the period of guarantee cover. The same
condition will apply in respect of service calls where the product is found to be free from defects in material or
workmanship.
12. This undertaking is given in lieu of any liability of the Company at common low, whether in respect of patent and/
or latent defects, express and/or implied representations or guarantees and/or in contract and/or in delict and/or
otherwise, and any such liability is hereby expressly excluded.
Microwave-Special Conditions
Failure to observe the following conditions will forthwith render the guarantee null and void:
(i) Metal or tinfoil objects must not be placed in the oven.
(ii) The oven must not be operated if the oven is empty.
(iii) No object must be placed on top of the oven.
(iv) Abrasive and harsh cleaners must not be used. Hot water and mild detergent are sufficient.
(v) This product is not suitable for commercial or laboratory use.
(vi) In the unlikely event of failure please route your service call through your service dealer. Alternatively contact one
of the Company branches.
(vii) In the event of repair or replacement of defective parts being necessary, the product should be delivered to the
nearest service dealer.
* THIS GUARANTEE IS APPLIED ONLY IN THE REPUBLIC OF SOUTH AFRICA, SWAZILAND, LESOTHO, BOTSWANA,
SOUTH WEST AFRICA (NAMIBIA) AND ALL TERRITORIES FORMERLY FALLING WITHIN THE BOUNDARIES OF THE
REPUBLIC OF SOUTH AFRICA (AS CONSTITUTED ON 31 MAY 1961).
TINSEB167WRRZ-M81
PRINTED IN THAILAND
R-960N_Cover.indd 2
4/26/08 10:35:30 AM
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