COOK BOOK Livre
Livre de recettes
Four micro-ondes / convection
NN-CD989S / NN-CD989B / NN-CD989W
NN-CD989S / NN-CD989B / NN-CD989W
Microwave / Convection Oven
COOK BOOK
TABLE OF CONTENTS
Cooking with your Combination Oven ..................... 2
Cookware and Utensil Guide ................................... 3
Food Characteristics/Cooking Techniques .............. 4
Special Features
Sensor Reheat ................................................... 5
Sensor Cooking ................................................ 5
Convection Cooking ........................................... 6
Defrosting Techniques........................................ 6
Inverter Turbo Defrost ........................................ 7
Appetizers................................................................ 8
Sauces................................................................... 10
Soups .................................................................... 11
Eggs ...................................................................... 12
Meats ..................................................................... 13
Poultry ................................................................... 19
Fish and Seafood .................................................. 24
Casseroles............................................................. 28
Vegetables and Side Dishes .................................. 32
Pasta, Grains and Cereals..................................... 35
Desserts and Breads ............................................. 39
Pies........................................................................ 47
Metric and Imperial measures are different. DO NOT crossover from one to another within a recipe.
PRECAUTIONS TO AVOID POSSIBLE
EXPOSURE TO EXCESSIVE MICROWAVE
ENERGY:
(c) DO NOT operate the oven if it is damaged.
It is particularly important that the oven door close
properly and that there is no damage to the:
(1) door (bent)
(2) hinges and latches (broken or loosened)
(3) door seals and sealing surfaces.
(d) The oven should not be adjusted or repaired
by anyone except properly qualified service
personnel.
(a) DO NOT attempt to operate this oven with
the door open since open-door operation can
result in harmful exposure to microwave energy.
It is important not to defeat or tamper with the
safety interlocks.
(b) DO NOT place any object between the oven
front face and the door, or allow soil or cleaner
residue to accumulate on sealing surfaces.
DO NOT use this oven to heat chemicals or other non-food products. DO NOT clean this oven with any
product that is labelled as containing corrosive chemicals. The heating of corrosive chemicals in this oven
may cause radiation leaks.
POWER SELECT SETTINGS
Press
once
twice
3 times
4 times
5 times
6 times
7 times
8 times
9 times
10 times
Your microwave oven is equipped with ten power
select settings. This variety of settings offers you
flexibility in microwave cooking.
Listed on the right is the approximate percentage of
cooking power at each power setting.
Power Level
P10 (HIGH)
P9
P8
P7 (MEDIUM-HIGH)
P6 (MEDIUM)
P5
P4
P3 (MEDIUM-LOW)
P2
P1 (LOW)
% Power
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
A000B7V20AP
F0210-0
Printed in Japan
© Panasonic Corporation 2010
-1-
COOKING WITH YOUR COMBINATION OVEN
Microwave
Cooking on Combination
Microwaves are a form of high frequency
electromagnetic waves similar to those used by a
radio. Electricity is converted into microwave energy
by the magnetron tube. The microwaves travel from
the magnetron tube to the oven cavity where they
are reflected, transmitted or absorbed.
Combination cooking uses microwave energy in
conjunction with a heater element. It will produce
browning, maintain juiciness and reduce cooking
time. Combination cooking is ideal for roasting meats
and poultry, and for cooking casseroles and other
recipes such as pies.
There are four combination settings which
automatically regulate the oven temperature and the
microwave energy.
Bake
The convection bake oven has a heating element in
the ceiling equipped with a fan to circulate the hot
air into the oven cavity. This mode of cooking will
provide the dry heat required to produce crisp,
brown exteriors on baked and roasted products.
Temperatures range from 200 - 450˚F (100 - 230˚C).
Consult charts and recipes to determine
temperature settings and cooking times. Many of
your favourite recipes may be baked at their usual
temperature, however, times may be slightly shorter.
For convection cooking, use the Oven Rack.
Preheat with this rack on the Ceramic Tray.
Combination
Setting
Oven
Temperature
Microwave
Energy
(Approx.)
1
2
3
4
275˚F (130˚C)
300˚F (150˚C)
325˚F (165˚C)
375˚F (190˚C)
30 % power
Consult the charts and recipes to determine which
combination setting to use. This is described in the
recipe method. When adapting conventional recipes
to the combination cooking mode, find a similar
recipe in the cookbook using the same quantities
and ingredients. Use the combination setting and
time in the cookbook.
When roasting, use the Chicken Pieces or Whole
Chicken or Beef-medium or Pork of Auto
Convection Button.
The combination system is used for manual
combination and time or Auto Convection Button.
Broil
Broiling is done with high heat to give foods a rich
brown appearance. The oven must be preheated on
the broil mode with the oven rack in place.
During preheating, prepare food and place on the
spatter shield of your broiler pan to be ready for
broiling.
OVEN ACCESSORY
The oven comes equipped with an oven rack. Always follow specific directions given in the charts or recipes for
use of the oven rack.
Broil –– For Broil, oven rack is placed on the
Ceramic Tray. The oven is then preheated at BROIL.
Food is placed on your broiler pan. Broiler pan is
then placed on the oven rack after preheat time.
You can purchase broiler pans from your local stores.
Metal or teflon coated pans are available. The broiler
pan may be sprayed with a non-stick cooking product
to aid in clean-up. Program the oven according to the
chart or recipe directions.
DO NOT use a broiler pan for microwave cooking.
Oven Rack is used for Broil and Bake and
Combination cooking.
Bake –– The oven rack is placed directly on the
Ceramic Tray. Preheat the oven according to the
temperature recommended in the chart or recipe.
Food in cooking container is then placed on the oven
rack.
-2-
COOKWARE AND UTENSIL GUIDE
Item
Microwave
Bake
Combination
Broil
for shielding
yes
for shielding
yes
Broiler Pan/Spatter Shield
no
no
no
yes
Browning Dish
yes
no
no
no
yes
use container test
yes
no
yes
no
no
no
Aluminum Foil
Dinnerware/Cookware
Oven/Microwave Safe
Non-Oven Safe
Frozen Dinner Tray
Metal
Plastic
Paperboard
no
yes
yes
yes
no
follow manufacturers’
directions
yes
no
no
Glass-Ceramic
yes
yes
yes
yes
Metal Bakeware
no
yes
no
yes
Metal Twist Ties
no
yes
no
no
Oven Cooking Bags
yes
yes
yes
no
Ovensafe Glassware
yes
yes
yes
no
Paper Bags
no
no
no
no
with supervision
no
no
no
Parchment/Cooking Paper
yes
yes
yes
no
Plastic Cookware:
Microwave Safe (labelled)
yes
Paper Towels/Napkins/Plates
check maximum temperature
no
Plastic Wrap
yes
(labelled)
no
no
no
Styrofoam Cups
short term
no
no
no
Thermometers
Microwave Safe
Conventional
yes
no
no
yes
no
no
no
yes
Wax Paper
yes
no
no
no
CONTAINER TEST
TO TEST A CONTAINER FOR SAFE MICROWAVE OVEN USE:
Fill a microwave safe cup with cool water and place it in the microwave oven alongside the empty container to
be tested; heat one (1) minute at P10 (HIGH). If the container is microwave oven-safe (transparent to
microwave energy), the empty container should remain comfortably cool and the water should be hot. If the
container is hot, it has absorbed some microwave energy and should NOT be used. This test cannot be used
for plastic containers.
-3-
Piercing: Foods with skins or membranes must be
pierced, scored or have a strip of skin peeled before
cooking to allow steam to escape. Pierce clams,
oysters, chicken livers, chicken wing, whole potatoes
and whole vegetables. Whole apples or new potatoes
should have a 1-inch (2.5 cm) strip of skin peeled
before cooking. Score sausages and frankfurters.
DO NOT Cook/Reheat whole eggs with or without
the shell. Steam built up in whole eggs may cause
them to explode, and possibly damage the oven or
cause injury.
Reheating SLICED hard-boiled eggs and cooking
SCRAMBLED eggs is safe.
Shielding: Thin areas of meat and poultry cook
more quickly than meaty portions. To prevent
overcooking, these thin areas can be shielded with
strips of aluminum foil. Wooden toothpicks may be
used to hold the foil in place.
Timing: A range in cooking time is given in the
charts or recipe. The time range compensates for the
uncontrollable differences in food shapes, starting
temperature and regional preferences. Always cook
food for the minimum cooking time given in the
recipe and check for doneness. If the food is
undercooked, continue cooking. It is easier to add
time. Once the food is overcooked, nothing can be
done.
Turning: It is not possible to stir some foods to
redistribute the heat. At times microwave energy will
concentrate in one area of a food. To help ensure
even cooking, some foods need to be turned over
once, halfway through cooking.
Stirring: Stirring is usually necessary during
microwave cooking. We have noted when stirring is
helpful, using the words once, twice, frequently or
occasionally to describe the amount of stirring
necessary.
Rearranging: Rearrange small items such as
chicken pieces, shrimp, or hamburger patties by
moving pieces from the edge to the center and
pieces from the center to the edge of the dish.
Stand Time: Most foods will continue to be cooked
by conduction after microwave cooking. In meat
cookery, the internal temperature will rise 5 - 15˚F
(3 - 8˚C) if allowed to stand, tented with foil, for
10 - 15 minutes. Casseroles and vegetables need a
shorter stand time, but it is necessary to allow foods
to complete cooking in the center without
overcooking on the edges.
Testing for Doneness: The same tests for
doneness used in conventional cooking may be used
for microwave cooking. Meat is done when forktender or splits at fibers. Chicken is done when juices
are clear yellow and drumstick moves freely. Fish is
done when it flakes and is opaque.
FOOD CHARACTERISTICS
AND THEIR EFFECTS ON
MICROWAVE COOKING
Bone and Fat
Both bone and fat affect cooking. Bones may cause
irregular cooking. Meat next to the tips of bones may
be overcooked while meat positioned under a large
bone, such as a ham bone, may be undercooked.
Large amounts of fat absorb microwave energy and
the meat next to these areas may be overcooked.
Density
Porous, airy foods such as breads, cakes or rolls
take less time to cook than heavy, dense foods such
as potatoes and roasts.
Quantity
Two potatoes take longer to cook than one potato.
As the quantity of the food decreases so does the
cooking time. Overcooking will cause the moisture
content in the food to decrease and a fire could
result. Never leave microwave unattended while in
use.
Shape
Uniform sizes heat more evenly. The thin end of a
drumstick will be cooked more quickly than the
meaty end. To compensate for irregular shapes,
place thin parts toward the centre of the dish and
thick pieces toward the edge.
Size
Small or thin pieces cook more quickly than thick
pieces.
Starting Temperature
Foods that are room temperature take less time to
cook than if they are at refrigerator temperature or
frozen.
COOKING TECHNIQUES
Arrangement: Individual foods, such as baked
potatoes, will be cooked more evenly if placed in the
oven equal distances apart. When possible, arrange
foods in a circular pattern. Foods should not be
overlapped.
Browning: Foods will not have the same brown
appearance as conventionally cooked foods. Meats
and poultry may be coated with browning sauce,
Worcestershire sauce, barbecue sauce or shake-on
browning sauce. To use, combine browning sauce
with melted butter or margarine, brush on before
cooking.
Covering: As with conventional cooking, moisture
evaporates during microwave cooking. Casserole lids
or plastic wrap are used for a tighter seal. When
using plastic wrap, vent the plastic wrap by folding
back part of the plastic wrap from the edge of the
dish to allow steam to escape. Loosen or remove
plastic wrap as recipe directs for stand time. When
removing plastic wrap covers, as well as any glass
lids, be careful to remove them facing away from you
to avoid steam burns. Various degrees of moisture
retention are also obtained by using wax paper or
paper towels. However, unless specified, a recipe is
cooked uncovered.
-4-
SPECIAL FEATURES
Your oven can be set by Micro Power, Convection, Combination or Inverter Turbo Defrost with desired time.
These methods are duplicated by the following preprogrammed special features.
Look for the symbol A to indicate recipes and charts with Sensor Cooking/Convection Cooking directions. Use
these recipes and charts as a basis for determining which of your own similar conventional recipes may be
converted to the Sensor Cooking/Convection Cooking method of cooking.
Sensor Reheat
Since this sensor detects a sudden burst of steam
from the dish, the dish must be covered with a
matching lid or loosely, but completely, with a
microwaveable plastic wrap. When heating
commercially prepared foods, check the cookware
guide to determine if the container is suitable or
follow manufacturer’s directions.
Sensor Reheat is a quick and easy way to reheat
refrigerated foods. Simply press the Sensor Reheat
Button. There is no need to select cooking time or
power.
Use a dish to correspond to the quantity of food
being heated.
Casserole 1, Casserole 2
This category is designed to cook casseroles
automatically.
Press Sensor Cook Button eight times for
Casserole 1.
Press Sensor Cook Button nine times for
Casserole 2.
When cooking Casserole, choose cooking dishes
that are both microwave and heat safe, as the last
stage of the program uses the Combination feature.
There are two sub-categories. Casserole 1 is for
foods such as gratin and lasagna. Casserole 2 is for
foods such as stew.
Sensor Cooking
The Sensor Cooking system works by detecting a
build up of steam on the humidity sensor. As food is
cooking in a microwave, steam is produced. When
food is covered and vented, the steam will escape
from the vent. The steam is detected by the humidity
sensor and then the oven automatically calculates
the remaining cooking time.
When the program is selected, it will be shown in the
Display Window.
While the program is in use, opening the door may
cause inaccurate cooking results. Once the steam is
detected, the remaining cooking time immediately
appears in the Display Window and begins to countdown. At this time, the oven door may be opened to stir
turn or add foods.
Sensor Cooking Hints
Potatoes, Vegetables
For root vegetables such as potatoes, carrots and
dense vegetables such as squash and turnips, press
the Sensor Cook Button once. Potatoes and whole
vegetables should be pierced several times before
cooking and placed on a microwave-safe dish.
For other fresh vegetables, press the Sensor Cook
Button twice. For canned vegetables, press the
Sensor Cook Button three times. For frozen
vegetables, press the Sensor Cook Button four times.
For proper cooking results for the Sensor cooking
categories, use the directions given in the recipes
and charts. Lids should fit properly.
Cover dishes without matching lids loosely, but
completely, with plastic wrap except when using
Casserole. Use non extendable plastic wrap for
microwave ovens. Large dishes need two
overlapping pieces of plastic wrap. Securely mold
wrap around sides of dish. Foods with bones should
not be pierced through the wrap. Steam builds up
under plastic wrap and lids, so carefully remove
them away from you to avoid steam burns.
Rice, Pasta
There are two categories for rice and one for pasta.
Press the Sensor Cook Button five times is for
White Rice.
Press the Sensor Cook Button six times is for
Brown Rice.
Press the Sensor Cook Button seven times is for
Pasta.
When cooking Rice or Pasta, add rice or pasta to
hot tap water, salt and butter according to package
directions.
Shield, if necessary, at the beginning of the cooking
time.
DO NOT open the oven door longer than one minute
when the category setting is in the display window.
Loosen or remove the plastic wrap for the stand time
or according to the recipe directions.
-5-
Pie
Oven temperature and time are automatically
programmed to bake double-crust pies.
Convection Cooking
Beef, pork and poultry
To use, select the category for the roast and then
enter the weight.
Once the weight is programmed, the cooking time
will appear in the display window.
There are three sub-categories for Pie.
Press Auto Convection Button eight times for
double-crust pies with fresh fruit filling. The display
will show Fresh Pie.
Press Auto Convection Button nine times for
double-crusted frozen pies. The display will show
Frozen Pie.
Press Auto Convection Button ten times for baking
double-crust pies made with pre-cooked or canned
pie filling. The display will show Pre Cooked Pie.
Press Auto Convection Button once for Chicken
Pieces.
Press Auto Convection Button twice for whole
Chicken.
Press Auto Convection Button three times for Beefmedium.
Press Auto Convection Button four times for Pork.
Place roasts fat-side down and whole poultry breastside down on a microwaveable, heat-safe rack set in
a microwaveable, heat-safe shallow dish.
Turn the meat and poultry over halfway through the
cook time. The meat and poultry chapters describe
special procedures to follow.
Always use a metal pie pan and bake one at a time.
Prepare pies so that they are less than 2-inches
(5 cm) high. Refrigerated or frozen pie crusts are not
recommended.
Chicken Pieces
Up to 2 lb (1 kg)
Whole Chicken
Up to 6 lb (3 kg)
Beef - medium
Up to 4 lb (2 kg)
Pork
Up to 4 lb (2 kg)
Frozen pies must be placed on a small cookie sheet
on the Oven Rack for best results.
Place the Oven Rack on the Ceramic Tray. Place the
pie on the Oven Rack and press Start Button.
Defrosting Techniques
Cake
Oven temperature and time are automatically
programmed when using this feature to bake butter
cakes, quick bread loaves, chiffon, sponge and angel
food cakes. Use cake mixes for your favorite recipes,
or choose a recipe from the dessert section of this
cookbook.
For cakes that will be conventionally baked in less
than 28 minutes, press Auto Convection Button
five times.
The display will show Cake 1.
For cakes that will be conventionally baked
in 28 minutes to 55 minutes, press Auto Convection
Button six times.
The display will show Cake 2.
For cakes that will be conventionally baked
in 55 minutes or more, press Auto Convection
Button seven times.
The display will show Cake 3.
Remove wrapper. Otherwise, the wrap will hold
steam and juice close to the food, which can cause
the outer surface of the food to cook.
Remove ground meat from its tray.
Place meat in an appropriate dish.
Place small items, such as chops, chicken pieces,
shrimp, scallops or fish on a microwave roasting rack
in a dish.
Always use metal pans of standard shapes, such as
a square, round, oblong or a shallow tube pan.
Cook one pan at a time.
Place the Oven Rack on the Ceramic Tray. Place the
cake on the Oven Rack and press Start Button.
The cake categories are not suitable for fudge cakes,
brownies or traditional fruit cake recipes.
Place roast fat-side down and whole poultry
breast-side down on a microwave roasting rack in a
dish. The rack helps prevent the food from sitting in
its own juice. The juice will get hot during defrosting
and the bottom will begin to cook.
-6-
Inverter Turbo Defrost
Use defrost by time for food that is not recommended
for Turbo Defrost.
Follow the times and information given in the meat,
poultry, fish and seafood sections. Disinfect all
surfaces that have come in contact with thawed
meat, fish and poultry.
To prevent overdefrosting, thin areas or edges can
be shielded with strips of aluminum foil. However,
when using foil, allow at least 1-inch (2.5 cm) of
space between foil and interior oven walls. Also, if
using two or more small pieces of foil to shield, place
at least 1-inch (2.5 cm) apart from each other. This is
to avoid arcing.
The oven beeps during the defrosting cycle to signal
that the food needs to be turned or rearranged.
Follow the directions given in the chart for the best
results.
Turbo Defrost can be used to defrost many cuts of
meat, poultry and fish by weight. To use, simply
press the Inverter Turbo Defrost Button and enter
the weight of the food.
Items that can be defrosted, are meat (chops,
ground or roasts), poultry (whole or pieces) and fish
or seafood. Place meat on a microwave roasting rack
in an appropriate sized dish. Remove ground meat
from its tray.
Place roast fat-side down and whole poultry breastside down on a microwave roasting rack in an oblong
dish. The rack helps prevent the food from sitting in
its own juice. The juice will get hot during defrosting
and if the food is sitting in the juice, the bottom will
cook. Place small items, such as chops, chicken
pieces, shrimp, scallops and fish on a microwave
roasting rack set in an oblong dish. Break apart small
pieces, turn over roasts and remove thawed portions
of ground meat. Should shielding be required, do it
when the two-beep signal is heard. The oven will not
stop operating and some items may not require
attention.
FOOD
MEAT
Chops
Frankfurters/
Sausage
Ground meat
Hamburger Patties
Roast
Ribs
Steak
Stew
POULTRY
Split Cornish Hens
Whole Cornish
Hens
Chicken Pieces
Whole Chicken
AT BEEPS
Separate/Turn Over/Shield
Turn Over/Separate/Remove Defrosted Pieces
Stand 5 min.
Stand 2 min.
Turn Over/Remove Defrosted Pieces/Turn Over/Break Apart/
Remove Defrosted Pieces
Turn Over/Separate/Turn Over/Remove Defrosted Pieces
Shield/Turn Over/Shield
Shield/Turn Over/Shield/Remove Defrosted Pieces
Shield/Turn Over/Shield
Turn Over/Separate/Remove Defrosted Pieces
Stand 10 min.
Turn Over/Shield
Shield/Turn Over/Shield
Turn Over/Separate/Rearrange/Remove Defrosted Pieces
Turn Over/Shield/Turn Over/Shield
Turkey Breast*
Turn Over/Shield
Turkey*
Turn Over/Shield
SEAFOOD
Sea scallops
Shrimp
Fish, individual
fillets
Whole Fish
AFTER DEFROSTING
Separate/Remove Defrosted Pieces/Turn Over/Separate/
Remove Defrosted Pieces
Separate/Remove Defrosted Pieces/Turn Over/Separate/
Remove Defrosted Pieces
Turn Over/Shield/Separate
Turn Over/Shield Tail
Stand 5 min.
Stand 30 min. in refrigerator.
Stand 10 min.
Stand 5 min.
Stand 5 min.
Stand 5 min.
Stand 10 min.
Rinse under cold water.
Stand 5 min.
Stand 20 min.
Rinse under cold water.
Stand 30 min. in refrigerator.
Rinse under cold water.
Stand 30 min. in refrigerator.
Rinse under cold water.
Stand 5 min.
Rinse under cold water.
Stand 5 min.
Rinse under cold water.
Stand 5 min.
Rinse under cold water.
Stand 5 min.
NOTE:
If necessary, shield thin ends of meat and poultry with aluminum foil.
* The recommended maximum weight for meat is 4 lbs (2 kg), 3 lbs (1.5 kg) for seafood and 6 lbs (3 kg) for
poultry.
-7-
APPETIZERS
ADAPTING RECIPES
350˚F (180˚C) or 375˚F (190˚C) can be cooked on
Combination 3, and recipes which require a
temperature of 400˚F (200˚C) or 425˚F (220˚C) can
be cooked on Combination 4.
Use a microwaveable and heat-safe dish. Place the
dish in the oven. Appetizers that conventionally
cook in about 15 minutes should be checked for
doneness after cooking 10 - 12 minutes.
Microwave appetizers can be assembled and
refrigerated until needed. Arrange in a circular
pattern on a microwave-safe serving dish.
To keep breads and crackers crisp, line dish with a
paper towel.
Many of your favorite appetizer recipes can be
cooked easily in your Dimension 4 Oven.
Bake temperatures may need to be 25˚F (10˚C)
lower than conventional temperatures. Prepare
appetizer according to the recipe directions. Place
the Oven Rack on the Ceramic Tray. Place a dish on
the Oven Rack. Check doneness at the minimum
cooking time.
Combination 3 and 4 can both be used to cook
appetizers. Prepare appetizer according to the
recipe directions. Find a similar recipe in this
cookbook and use it as a guideline. Generally,
conventional recipes that require a temperature of
SHRIMP OPEN-FACE SANDWICHES
12
⁄ lb
1 cup
⁄ cup
2 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1
1⁄2 tsp
13
8
34
⁄ cup
cooked shrimp,
chopped
fresh bread crumbs
finely chopped celery
minced onion
mayonnaise
chopped parsley
chili sauce
lemon juice
egg, beaten
salt
dash cayenne pepper
slices of toasted bread
of your choice
grated Swiss cheese
paprika
STUFFED MUSHROOMS
250 g
18
1⁄4 cup
1⁄4 cup
1 ⁄ 4 - 1 ⁄2
cup
1 tsp
1
⁄4 tsp
250 ml
80 ml
30 ml
30 ml
30 ml
15 ml
15 ml
1
2 ml
2 tbsp
large mushrooms
bread crumbs
ground walnuts
grated Edam cheese
Worcestershire sauce
oregano
pepper to taste
onion, minced
18
60 ml
60 ml
60 125 ml
5 ml
1 ml
30 ml
Remove stems from mushrooms. Chop enough
stems to equal 1⁄2 cup (125 ml). Combine with
remaining ingredients and stuff each mushroom cap.
To Cook by Combination: Preheat at 375˚F
(190˚C). Arrange mushrooms on a heat-safe dish.
Reset oven to Combination 4. Cook 5 - 7 minutes.
To Microwave: Arrange mushrooms on a dish. Cook
at P6 5 - 8 minutes, or until mushrooms are tender.
Makes: 18 appetizers
8
180 ml
To Cook by Combination: Preheat at 375˚F
(190˚C). In a medium bowl, combine shrimp, bread
crumbs, celery, onion, mayonnaise, parsley, chili
sauce, lemon juice, egg, salt and cayenne pepper.
Mix well. Divide mixture into eight portions and
spread on toast. Top with cheese and sprinkle with
paprika. Arrange 4 sandwiches on a microwave,
heat-safe plate. Reset oven to Combination 4. Cook
5 - 7 minutes. Repeat with remaining sandwiches.
Makes: 4 servings
-8-
APPETIZERS
BACON-WRAPPED SCALLOPS
10-12
24
slices bacon
small scallops
CHICKEN TERIYAKI
10-12
24
2 lb
8 oz
To Broil: Place oven rack on Ceramic Tray. Preheat
on Broil. Cut bacon slices in half and wrap around
scallops. Secure with a wooden tooth pick. Evenly
space on spatter shield. Place broiler pan on rack.
Cook on Broil 10 - 12 minutes. Turn and continue to
broil until browned.
To Microwave: Cut bacon slices in half. Place on
bacon rack or paper towel and cover with paper
towel. Partially cook at P7 4 - 6 minutes. Wrap bacon
around scallops and secure with a wooden tooth
pick. Arrange half on a microwave-safe plate. Cover
with a paper towel. Cook at P4 4 - 6 minutes. Repeat
with remaining hors d’œuvres. Serve hot.
Makes: 24 appetizers
Variation:
Fresh shelled oysters may be substituted for
scallops.
1
14
⁄ cup
2 tbsp
1⁄2 tsp
1⁄4 tsp
1
1
sheet of frozen puff
pastry [half of a 171⁄4 oz
(518 g) package]
round of Brie cheese
[14 - 18 oz (420 - 540 g)]
water
egg, beaten with 1 tbsp
(15 ml) water, optional
1 kg
240 g
1
60 ml
30 ml
2 ml
1 ml
Arrange chicken in an 8" (20 cm) square dish with
meatier portions toward edge of dish. In a small
bowl, combine remaining ingredients; stir well. Pour
sauce over chicken.
To Bake: Place oven rack on Ceramic Tray. Preheat
at 400˚F (200˚C). Bake at 400˚F (200˚C)
35 - 45 minutes. Stir once.
To Microwave: Cover with wax paper. Cook at
P7 12 - 14 minutes, or until chicken is tender.
Rearrange chicken halfway through cooking.
Serve with sauce.
Makes: 10 servings
BRIE IN PASTRY
1
chicken wings, cut apart
can of chunk
pineapple
clove garlic, finely
chopped
soy sauce
packed brown sugar
salt
ginger
COCKTAIL MEATBALLS
1
1
⁄2 lb
⁄4 cup
1
2 tbsp
1
1
1
⁄2 tsp
1
⁄2 tsp
1
⁄4 tsp
1
1
To Bake: Place oven rack on Ceramic Tray. Preheat
oven at 375˚F (190˚C). Thaw pastry
20 minutes, then unfold. Roll into a 12" (31 cm)
square. Cut 1" (2.5 cm) strip from each side of
square. Roll 3 of the strips to 18" (45 cm) length and
braid or twist to make 1 strip. If desired, remove rind
from top of Brie. Place Brie, top down, in center of
square of dough. Wrap dough over cheese,
completely enclosing cheese. Moisten edges of
dough with water and seal well. Place sealed-side
down on cookie sheet. Moisten bottom side of dough
and gently press braid around side; press ends
together to seal. Use remaining strip of dough to
make decorative cut-outs for top. If desired, brush
egg mixture over dough. Place cookie sheet on oven
rack. Bake at 375˚F (190˚C), 32 - 35 minutes, or until
pastry is puffed and lightly browned. Let stand
20 minutes before serving. Serve with crackers.
1
⁄2 cup
⁄2 cup
1 tbsp
1
A
ground beef
dry bread crumbs
egg
green onion, finely
chopped
garlic clove, chopped
salt
Italian seasoning
basil
dash of pepper
grape jelly
chili sauce
prepared mustard
250 g
60 ml
1
30 ml
1
2 ml
2 ml
1 ml
125 ml
125 ml
15 ml
In a medium bowl, combine ground beef, bread
crumbs, egg, onion, garlic and seasonings. Mix
lightly. Shape into 25 meatballs.
In a 1⁄2-quart (0.5 L) casserole dish, combine jelly,
chili sauce and mustard. Add meatballs and coat
with sauce. Cover.
To Cook by Sensor Cooking: Press Sensor Cook
Button eight times, then Start.
To Microwave: Cook at P6 6 minutes, then at P4
9 minutes.
Serve with sauce.
Makes: 25 meatballs
-9-
SAUCES
CRANBERRY SAUCE
1 lb
1 cup
1
⁄3 cup
fresh cranberries
sugar
grated rind of 1 orange
orange juice
HOLLANDAISE SAUCE
BASIC WHITE SAUCE
2 tbsp
⁄ tsp
14
1 cup
butter or margarine,
melted
flour
salt, optional
dash of white pepper,
optional
milk
water
brown sugar
cornstarch
butter
salt
vanilla extract
125 ml
60 ml
4
SPAGHETTI SAUCE
2 tbsp
⁄4 cup
2
3
30 ml
1 ml
1
(28 oz)
1
(2⁄3 cup)
1
⁄2 cup
1
1
⁄2 tsp
1
⁄4 tsp
1
⁄4 tsp
250 ml
oil
chopped onion
cloves garlic, finely
chopped
can of whole tomatoes,
chopped
can of tomato paste
water
bay leaf
salt
basil
oregano
30 ml
180 ml
2
1
(840 g)
1
(165 ml)
125 ml
1
2 ml
1 ml
1 ml
To Microwave: In a 2-quart (2 L) dish, combine oil,
onion and garlic. Cook at P7 11⁄2 - 2 minutes. Add
remaining ingredients. Cook, covered with wax
paper, at P7 6 - 7 minutes and at P1 1 hour; stir
occasionally. Remove bay leaf before serving.
Makes: 6 cups (1.5 L)
GRAVY
CARAMEL SAUCE
1 cup
⁄2 cup
2 tbsp
1 tbsp
1 tsp
1 tsp
butter or margarine
lemon juice
egg yolks
salt and pepper to
taste
To Microwave: In a medium bowl or cup, melt butter
at P7 50 - 60 seconds. Combine lemon juice with
egg yolks. Vigorously stir into butter with a fork or
whisk. Cook at P4 50 - 60 seconds, stirring several
times. Season to taste. May be reheated at P4
30 - 40 seconds, stirring twice.
Makes: 3⁄4 cup (180 ml)
30 ml
To Microwave: In a 4-cup (1 L) bowl, combine
melted butter, flour, salt and pepper. Gradually add
milk; stir until smooth. Cook at P6 4 - 5 minutes, or
until sauce is thickened. Stir occasionally.
Makes: 1 cup (250 ml)
Variations:
Cheese Sauce: Stir in 1⁄2 - 3⁄4 cup (125 - 180 ml)
shredded cheese. Cook at P4 1 minute, if necessary,
to melt cheese completely.
Velouté Sauce: Use chicken broth in place of half of
the milk.
Cream Soup Base: Add 1 cup (250 ml) chicken
broth, 1 cup (250 ml) puréed vegetables and
seasonings.
1
⁄ cup
⁄ cup
4
14
80 ml
To Microwave: Combine all ingredients in a large
bowl. Cook at P7 4 - 5 minutes, or until berries are
soft. If desired, mash berries. Serve cold.
Makes: 3 servings
2 tbsp
12
500 g
250 ml
1-2
tbsp
2 tbsp
250 ml
125 ml
30 ml
15 ml
5 ml
5 ml
To Microwave: Combine all of the ingredients in a
large bowl. Cook at P7 3 - 5 minutes, stirring twice.
Should be thick and translucent.
Makes: 1 cup (250 ml)
1 cup
butter or margarine
flour
salt and pepper to
taste
few drops of browning
sauce, optional
roast drippings*
15 30 ml
30 ml
250 ml
To Microwave: Heat butter in a small glass bowl at
P7 30 - 45 seconds, or until melted. Stir in flour, salt,
pepper and browning sauce. Gradually add
drippings. Stir until smooth. Cook at P7
21⁄2 - 4 minutes, or until gravy is thickened; stir twice.
Makes: 1 cup (250 ml)
* If necessary, add broth, milk or water to roast
drippings to equal 1 cup (250 ml). If using milk,
cook at P4 3 - 5 minutes.
- 10 -
SOUPS
CHICKEN SOUP
2-3
lb
8 cups
3
2
1
2
1 tsp
chicken parts
boiling water
celery stalks, cut-up
carrots, diced
onion
bay leaves
peppercorns or pepper
salt to taste
POTATO SOUP
11.5 kg
2L
3
2
1
2
5 ml
2
2
1 cup
1⁄2 tsp
1⁄4 tsp
2 tbsp
1 cup
To Microwave: Put all ingredients in a 4-quart (4 L)
casserole. Cover with wax paper or a lid. Cook at P7
20 minutes and at P3 2 - 3 hours, (more liquid may
be added during cooking if required) or until chicken
is tender. Remove bay leaves, peppercorns and
onion before serving. Cut chicken off bone and return
to broth.
Makes: 10 cups (2.5 L)
Variations:
Beef Soup: Substitute beef bones and stewing beef
for chicken and cook at least 3 hours.
CREAM OF BROCCOLI SOUP
6 tbsp
1 tbsp
1⁄3 cup
2 cups
1 cup
3⁄4 tsp
10 oz
butter or margarine
finely chopped onion
flour
milk
chicken broth
salt
dash pepper
dash nutmeg, optional
package frozen chopped
broccoli, defrosted
90 ml
15 ml
80 ml
500 ml
250 ml
3 ml
potatoes, peeled
and diced
green onions, sliced
chicken stock
salt
pepper
chopped parsley
milk
2
2
250 ml
2 ml
1 ml
30 ml
250 ml
Combine potatoes, onions, chicken stock, salt and
pepper in a 2-quart (2 L) casserole. Cover with wax
paper.
To Cook by Sensor Cooking: Press Sensor Cook
Button once, then Start.
To Microwave: Cook at P7 3 minutes, then at P4
10 - 12 minutes, or until potatoes are tender.
To Complete: Purée potato mixture in batches. Stir
in parsley and milk, heat at P6 2 minutes, or until hot.
Makes: 4 servings
Variations:
s#OOKWITHCHOPPEDLEEKSINSTEADOFONIONS
s3ERVEWITH1⁄4 cup (60 ml) grated Blue or Cheddar
cheese.
s3ERVEWITHDICEDCOOKEDCHICKENHAMORBACON
PUMPKIN SOUP
4 cups
4 cups
⁄2 cup
1
1
2 tbsp
1 tsp
1
⁄2 tsp
1 cup
1
300 g
To Microwave: Combine butter and onion in a
2-quart (2 L) casserole. Cook at P7 11⁄2 - 2 minutes,
blend in flour. Gradually add milk, broth, salt, pepper
and nutmeg, stir until smooth. Cook at P4 7 - 9
minutes, or until soup is slightly thickened, stir
occasionally. Add broccoli and purée in food
processor or blender. Return to casserole. Cook at
P4 3 - 4 minutes, stir once.
Makes: 4 servings
Variations:
Cream of Mushroom Soup: follow above
procedure. Substitute 1 cup (250 ml) sliced,cooked
mushrooms for broccoli.
Cream of Spinach or Asparagus Soup: follow
above procedure. Substitute 1 package 10 oz
(300 g) frozen spinach or asparagus, for broccoli.
Cream of Chicken Soup: follow above procedure.
With butter and onion, cook 1⁄4 lb (125 g) chicken
meat, diced, 21⁄2 - 3 minutes, stir once. Use 2 cups
(500 ml) of chicken broth and 1 cup (250 ml) milk,
omit broccoli.
A
cubed pumpkin or
squash
chicken broth, divided
chopped potato
leek, sliced
small onion, minced
chopped parsley
salt
nutmeg
milk, optional
1L
1L
125 ml
1
1
30 ml
5 ml
2 ml
250 ml
To Microwave: Combine all ingredients and
1 cup (250 ml) broth in a 2-quart (2 L) casserole.
Cover and cook at P7 10 - 15 minutes, or until
potatoes are soft. Purée the mixture in batches.
Return to a dish with remaining chicken broth and
heat at P7 10 - 12 minutes, or until hot. Add milk if
desired.
Makes: 8 cups (2 L)
- 11 -
EGGS
BASIC OMELETTE
COUNTRY BREAKFAST
2
⁄4 cup
1
⁄4 cup
1
⁄4 cup
4
1⁄2 cup
1⁄2 tsp
1⁄8 tsp
2
1
medium potatoes
butter or margarine
chopped green pepper
chopped onion
eggs
milk
salt
pepper
slices processed
cheese, halved,
optional
2
60 ml
60 ml
60 ml
4
125 ml
2 ml
0.5 ml
2
To Microwave: Cook potatoes according to
directions on page 32. Let stand 5 minutes; peel and
slice. Meanwhile, in an 8" (20 cm) round dish,
combine butter, green pepper and onion. Cook at P7
3 - 4 minutes, or until vegetables are tender; add
sliced potatoes. Beat eggs, milk, salt and pepper
together; stir into potatoes mixture. Cook, covered
with plastic wrap, at P4 5 - 6 minutes, or until eggs
are set; stir twice. Top with cheese. Let stand,
covered,
5 minutes before serving.
Makes: 4 servings
1 tbsp
2
2 tbsp
1
⁄8 tsp
butter or margarine
eggs
milk
salt
dash pepper
15 ml
2
30 ml
0.5 ml
To Microwave: Heat butter in a 9" (23 cm) pie plate,
at P7 30 seconds, or until melted, turn plate to coat
bottom with butter. Meanwhile, beat remaining
ingredients together; Pour into pie plate. Cook,
covered loosely, but completely with plastic wrap or a
lid, at P4 21⁄4 - 31⁄4 minutes, or until omelette is almost
set; stir after 1 minute. Let stand, covered,
21⁄2 minutes. With a spatula, loosen edges of
omelette from plate; fold into thirds to serve.
Makes: 1 serving
Variations:
Cheese omelette: before folding, sprinkle 1⁄4 cup
(60 ml) of shredded cheese down center of omelette.
Ham omelette: before folding, sprinkle
1⁄4 cup (60 ml) of finely chopped cooked ham down
center of omelette.
Herb omelette: blend in 1⁄8 tsp (0.5 ml) of basil,
thyme or crushed rosemary with eggs and milk.
Jelly omelette: before folding, spoon 1⁄4 cup
(60 ml) of jelly down center of omelette.
SCRAMBLED EGGS
For each egg, add 1 tbsp (15 ml) milk, water or
tomato juice and a dash of salt. Beat eggs. Pour into
a greased bowl. Cook eggs according to the chart.
Stir two or three times during cooking.
- 12 -
MEATS
DIRECTIONS FOR COOKING MEAT BY MICROWAVE
For best results, select roasts that are uniform in
shape.
Boneless roasts are cooked more evenly.
Season as desired, but salt after cooking. Flavor and
color enhancers are best applied before cooking.
These may be soy sauce, barbecue sauce, pastes of
herbs, oils and mustard, Kitchen Bouquet thinned
with butter or margarine, and seasoned crumb
coatings.
Tender roasts should be shielded at the ends with
small pieces of aluminum foil. Narrow parts, where
the bone and meat taper, should also be shielded.
Press the foil against the meat or secure with a
wooden tooth pick. Foil should not be allowed to
come close to the oven walls. Shielding should be
done at the beginning of the cooking time and
removed halfway through the cooking; however it
may be added halfway through.
Place the roast on a microwave-safe rack set in a
cooking dish, so that meat will not sit in the juices.
Place beef roasts fat-side down and other roasts fatside up. Turn the beef over halfway through the
cooking time.
Beef and lamb roasts may be covered with wax
paper to hold the heat and prevent spattering. Pork,
ham and veal roasts will benefit from covering
loosely, but completely, with plastic wrap.
Hams should be skinned about 20 minutes before
the end of the cooking time. Score fat in a decorative
pattern and glaze, if desired, and recover with the
plastic wrap.
Drain juices occasionally and reserve for gravy.
Let stand, tented with a piece of foil, 10 - 15 minutes
to make carving easier and complete cooking.
Internal temperature will rise 5 - 15˚F (3 - 8˚C) on
standing.
Pot Roasts should be placed in a deep casserole
along with 11⁄2 cups (375 ml) liquid such as broth,
tomato juice, wine or water and seasonings. Add
vegetables, if desired. Cover and cook as
recommended. Let stand 10 minutes.
Final temperatures may be checked using an instant
read thermometer. DO NOT use a conventional meat
thermometer on the microwave mode.
Meat Roasting Chart for Microwave Cooking
Approximate Cooking Time
Meat
Beef 21⁄2 - 4 lb (1.25 - 2 kg)
Beef Roast
Rare
Medium
Well
Pot Roast
Chuck, Rump
Pork 21⁄2 - 4 lb (1.25 - 2 kg)
Roast
Bone-in
Boneless
Ham (fully cooked), canned
3 - 5 lb (1.5 - 2.5 kg)
Shank [up to 8 lb (4 kg)]
Lamb 21⁄2 - 4 lb (1.25 - 2 kg)
Boneless
Medium
Well
Bone-in
Medium
Well
Veal 21⁄2 - 4 lb (1.25 - 2 kg)
Medium
Well
minute/lb
minute/kg
Approximate
Temperature
after Cooking
P4
P4
P4
9 - 13
14 - 16
17 - 19
19 - 26
26 - 33
32 - 39
120˚F (50˚C)
130˚F (55˚C)
160˚F (70˚C)
P4
40 - 45
80 - 90
––––––
P4
P4
24 - 27
19 - 21
48 - 55
38 - 42
170˚F (80˚C)
170˚F (80˚C)
P4
P4
10 - 12
12 - 16
20 - 25
24 - 33
140˚F (60˚C)
140˚F (60˚C)
P4
P4
11 - 13
13 - 15
22 - 26
27 - 34
140˚F (60˚C)
160˚F (70˚C)
P4
P4
14 - 18
18 - 20
29 - 39
36 - 40
140˚F (60˚C)
160˚F (70˚C)
P4
P4
10 - 13
12 - 15
20 - 26
24 - 31
150˚F (65˚C)
160˚F (70˚C)
Power
- 13 -
MEATS
DIRECTIONS FOR ROASTING MEAT ON COMBINATION
Choose tender and moderately tender cuts for dry
roasting and less-tender cuts for pot roasting.
Season as desired, but salt after cooking. Tie on bay
leaves and make slits to insert slivers of garlic for
flavor, if desired. Parchment paper may be used as a
cover.
Beef, Veal, Pork and Lamb roasts should be placed
fat-side down on a microwaveable, heat-safe roasting
rack set in a shallow dish. Shield the cut edges,
narrow ends and bony areas with small pieces of
aluminum foil for half of the roasting time. Basting
may be done near the end of the roasting time.
Turn roasts fat-side up after half the cooking time.
Ham with skin, should be placed in a dish, with a
narrow strip of aluminum foil around cut edge. After
60 minutes of cooking, remove skin and excess fat.
Turn, shield cut edge and continue cooking. Glaze
during the last 30 minutes of cooking. Canned and
ready-cooked hams may be shielded as described
and glazed during the last 10 minutes of cooking.
Pot roast should be placed in a microwaveable
heat-safe casserole along with vegetables,
seasonings and liquid. Cover with a lid. Use for less-
tender cuts of beef, veal or lamb. Turn roast. Place
the dish on the Ceramic Tray.
To Cook by Time: Multiply the weight of the meat by
the time recommended in the chart, using the
recommended combination setting.
To Cook by Convection Cooking: Press the Auto
Convection Button three times for Beef-Medium. For
pork press the Auto Convection Button four times,
then enter the weight.
After cooking, let stand tented with foil, 10 - 15 minutes
to complete cooking and make carving easier. During
stand time, check the internal temperature of the
roast using a microwave or conventional
thermometer. The thermometer should not touch
bone or fat. If it does, the reading could be
inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook for a
few more minutes at the recommended Combination
Setting. DO NOT use a Microwave or Conventional
meat thermometer in the oven when cooking on
Combination.
Meat Roasting Chart for Combination Cooking
Item
Beef 21⁄2 - 4 lb (1.25 - 2 kg)
Rib
Rare
Medium
Well
Boneless Rib, top Sirloin
Rare
Medium
Well
Tenderloin
Rare
Medium
Pot Roast
Pork 21⁄2 - 4 lb (1.25 - 2 kg)
Bone-in or Boneless
Ham (Ready-cooked)
Chops 2
4
Veal 21⁄2 - 4 lb (1.25 - 2 kg)
Lamb 21⁄2 - 4 lb (1.25 - 2 kg)
Bone-in
Medium
Well
Boneless
Medium
Well
Combination Cooking Time
Combination
minute/lb
minute/kg
Setting
Final Internal
Temperature
2
2
1
12 - 15
15 - 18
24 - 28
24 - 30
30 - 36
45 - 46
120˚F (50˚C)
130˚F (55˚C)
160˚F (70˚C)
2
2
1
141⁄2 - 17
171⁄2 - 19
24 - 26
29 - 35
36 - 42
48 - 52
120˚F (50˚C)
130˚F (55˚C)
160˚F (70˚C)
4
4
2
10 - 12
20 - 25
13 - 14
26 - 29
2 - 21⁄2 hours total
120˚F (50˚C)
130˚F (55˚C)
–––––––
3
1
3
3
1
19 - 22
38 - 45
18 - 21
36 - 43
14 - 16 minutes total
18 - 26 minutes total
20 - 23
41 - 47
170˚F (80˚C)
–––––––
170˚F (80˚C)
170˚F (80˚C)
160˚F (70˚C)
2
1
15 - 18
19 - 21
30 - 36
38 - 42
140˚F (60˚C)
160˚F (70˚C)
2
1
15 - 18
19 - 21
30 - 36
38 - 42
140˚F (60˚C)
160˚F (70˚C)
- 14 -
MEATS
DIRECTIONS FOR BROILING MEAT
Preheat the oven on BROIL. Place the Oven Rack
on the Ceramic Tray.
To prepare steaks and chops, trim the excess fat
from the meat. Trim and slash fat at regular intervals
around the edge to prevent curling during broiling.
Broiling is best for tender cuts of beef, pork and
lamb. Less tender cuts such as blade or round steak
should be marinated several hours to tenderize
before broiling.
Place meat on a spatter shield. Put the spatter shield
on the broiler pan.
Broiling times will vary, therefore, use the guide as a
recommendation. Turn meat over after half of the
broiling time.
To check, touch the surface. Softer meat is less
cooked than firm meat. Red color indicates rare, pink
is medium and gray is well done, when meat is cut.
To prevent the surface from drying, butter or oil may
be brushed on ham, lamb or pork. Bacon slices may
be wrapped around filet mignon, rib eye slices and
beef or lamb patties.
Meat Broiling Chart
Meat
Cooking Time (min.)
Meat
Beef
Lamb
Steak 1" (2.5 cm)
Chops 3⁄4" (2 cm) Shoulder
9 - 11 oz (270 - 330 g) ea.
19 - 23
6 - 8 oz (180 - 240 g) ea.
Medium
Medium
Well
Steak 11⁄2" (4 cm)
Pork
13 - 15 oz (390 - 450 g) ea.
26 - 30
Medium
Loin Chops 1⁄2" (1.5 cm)
Filet Mignon 1" (2.5 cm)
Approx. 4 oz (120 g) ea.
6 - 7 oz (180 - 210 g) ea.
Rib 1" (2.5 cm)
Rare
14 - 18
Approx. 8 oz (240 g) ea.
Medium
18 - 22
Sausages
Patties
Breakfast
4 oz (120 g) ea.
Italian
Rare
14 - 15
Wieners
Medium
15 - 17
Cooking Time (min.)
14 - 17
18 - 21
16 - 20
22 - 24
8 - 10
10 - 12
4-6
COOKING MEAT PORTIONS
To Microwave: Meat may be brushed with browning
sauce mixed with equal parts of melted butter to
enhance appearance. Pierce sausage links with a
fork, and score wieners before cooking.
Arrange food in a single layer in a dish. A rack may
be used to elevate fatty meats.
Cover most meats with wax paper, and pork with
Meat
Bacon, slices
Peameal/Canadian/back
Frankfurters, scored
Hamburger Patties
4 oz (120 g) each
Lamb chops, shoulder
5 oz (150 g) each
Pork chop, rib or loin
5 oz (150 g) each
Sausage, fresh (Italian)
3 - 4 oz (90 - 120 g)
Amount
plastic wrap. Place bacon on a rack and cover with a
paper towel. When not using a rack, up to six bacon
slices may be placed between layers of paper towels.
Cook according to the time given in the chart, below.
Turn, or rearrange, as required. Let stand according
to the recommended time in the chart, below.
Power
2
4
6
2
4
1
2
4
2
4
2
4
4
P4
P7
P4
P4
P4
P6
- 15 -
Approximate
Cooking Time
(in minutes)
11⁄2 - 2
21⁄2 - 31⁄2
4-5
3⁄4 - 11⁄4
11⁄4 - 2
1 - 11⁄2
2 - 21⁄2
41⁄2 - 51⁄2
4-6
7-9
6-7
9 - 11
4-5
Stand time
(in minutes)
1
1
1
1
1
2
2
2
5
5
5
5
1
MEATS
ROAST BEEF WITH VEGETABLES
4
4
2
3 lb
carrots
potatoes
onions
Seasonings
Prime Rib roast
4
4
2
BARBEQUED BEEF SHORT RIBS
1 cup
⁄ cup
1
1
2 tsp
1⁄2 tsp
1⁄4 tsp
1
⁄4 tsp
14
beef short ribs, cut
in 3" (7.5 cm) pieces
ketchup
lemon juice
small onion, chopped
clove garlic, minced
Worcestershire sauce
salt
pepper
cayenne pepper
1 lb
1 tbsp
1 tsp
1
1⁄2 cup
1 tbsp
2 tbsp
2 tbsp
10 oz
1.5 kg
To Cook by Combination: Cut carrots in 1"
(2.5 cm) pieces; quarter potatoes and onions.
Season roast as desired, omitting salt. Place roast
fat-side down onto a microwave and heat-safe rack
set in a shallow casserole dish and surround with
vegetables. Brush vegetables with oil. Cook on
Combination 3, 60 - 70 minutes for medium rare.
Cook on Combination 4, 70 - 75 minutes for
medium. Turn roast and vegetables halfway through
the cooking time.
Makes: 6 servings
2-3
lb
CHINESE BEEF & VEGETABLES
500 g
15 ml
5 ml
1
125 ml
15 ml
30 ml
30 ml
300 g
To Microwave: Slice beef thinly. Meat will slice easily
if partially frozen. Combine oil, ginger and garlic in a
1.5-quart (1.5 L) casserole dish. Cook at P7
1 minute. Combine beef stock, soy sauce, Hoi Sin
sauce, and cornstarch and add to casserole. Cook at
P7 11⁄2 minutes.
Stir in meat, cover and cook at P4 4 minutes. Add
vegetables and cook at P4 6 - 8 minutes; stirring
occasionally.
Let stand 3 minutes. Serve with rice.
Makes: 4 servings
BEEF POT ROAST
11.5 kg
2 1 ⁄2 - 3
lb
250 ml
60 ml
1
1
10 ml
2 ml
1 ml
1 ml
3
2
2
Arrange ribs evenly, with meaty parts to the edge in
a 2-quart (2 L) casserole dish. Combine remaining
ingredients in a bowl and pour over ribs.
To Cook by Combination: Cook on Combination 3,
60 - 70 minutes or until meat is tender.
To Microwave: Cover loosely with plastic wrap.
Cook at P7 2 minutes and at P3 40 - 50 minutes.
About halfway through the cooking time, rearrange
ribs. Baste and cover with remaining sauce. Check
ribs with a fork. If not tender, continue cooking for
10 - 15 minutes. Stand, covered, 10 minutes.
Makes: 4 servings
* Pork Spare Ribs may be substituted for beef. For
beef, marinate for several hours, turning once,
before cooking.
beef round steak
oil
grated ginger
clove garlic, crushed
beef stock
soy sauce
Hoi Sin sauce
cornstarch
package frozen
mixed vegetables
(broccoli, snowpeas,
cauliflower, onions,
mushrooms, etc.)
1 cup
1
(19 oz)
1
1 tsp
1⁄2 tsp
short rib or blade
rolled roast
onions, quartered
carrots, cut in pieces
celery stalks, cut
in pieces
turnip, cubed
can of tomatoes
garlic clove, minced
basil
salt
1.25 1.5 kg
3
2
2
250 ml
1
(570 g)
1
5 ml
2 ml
Put meat with vegetables and seasonings in a
5-quart (5 L) casserole. Cover with lid. Turn roast
once halfway through the cooking time.
To Cook by Combination: Cook on Combination 1
1 - 11⁄2 hours, or until meat and vegetables are
tender.
To Microwave: Cook at P6 10 minutes, then at P4
11⁄2 hours or until meat and vegetables are tender.
To Complete: Let stand 10 minutes before slicing.
Makes: 6 - 8 servings
- 16 -
MEATS
CHILI STEW
1 lb
2
1
⁄4 tsp
1
(11⁄2 cups)
1
(11⁄2 cups)
1
(11⁄2 cups)
2-3
tbsp
CORNED BEEF DINNER
A
6
2 1 ⁄2 3 lb
2
11⁄2 cups
1
ground beef
500 g
medium onions, chopped
2
instant minced garlic
1 ml
can pinto or red kidney
1
beans
(375 ml)
can stewed tomatoes,
1
chopped
(375 ml)
can tomato sauce
1
(375 ml)
chili powder
30 45 ml
Makes: 6 servings
ROLLED MEAT LOAF
ground beef
bread crumbs
ketchup
Worcestershire sauce
Kitchen Bouquet
salt
pepper
egg
corned beef brisket
onions, quartered
water
small head cabbage
[about 11⁄2 lb (750 g)]
cut into 6 wedges
6
1.25 1.5 kg
2
375 ml
1
To Microwave: Cook potatoes at P7 11 - 12
minutes. Cool, then peel and slice.
In a 3-quart (3 L) casserole dish place corned beef,
onions and water, cover with lid or plastic wrap. Cook
at P7 10 - 15 minutes. Cook at P1 3 hours, or until
beef is tender. Turn over halfway through the cooking
time. Remove to serving platter; let stand, covered
15 minutes. Meanwhile, in the same dish, arrange
cabbage (thick sides toward edge of dish) and
potatoes; add 1⁄2 cup (125 ml) cooking liquid. Cook,
covered at P7 9 - 11 minutes, or until cabbage and
potatoes are tender. Slice corned beef and serve
with vegetables.
Coarsely crumble ground beef in a 3-quart (3 L)
casserole. Stir in onion and garlic. Cook at P7
6 - 7 minutes, or until beef is browned. Stir once,
drain. Stir in remaining ingredients. Cover with lid.
To cook by Sensor Cooking: Press Sensor Cook
Button nine times, then Start.
To Microwave: Cook at P7 6 minutes, and at P3
20 minutes. Stir once.
To Complete: Let stand, covered, 5 minutes before
serving.
Makes: 4 servings
11⁄2 lb
3
⁄4 cup
2 tbsp
1 tbsp
1 tsp
1 tsp
1
⁄4 tsp
1
medium new potatoes
SHEPHERD'S PIE
750 g
180 ml
30 ml
15 ml
5 ml
5 ml
1 ml
1
1 lb
1
⁄2 cup
1⁄4 cup
1 tbsp
1
⁄2 tsp
1
⁄4 tsp
1
⁄4 tsp
2 cups
To Microwave: Combine ground beef and other
ingredients and knead together lightly. Spread
between 2 sheets of wax paper and shape in a
rectangle. Remove top sheet of paper. Spread one of
the fillings evenly over meat. Roll up from narrow
end, lifting paper to help roll. Pat seams together.
Place in a loaf pan. Cover with wax paper. Cook at
P7 4 minutes then at P4 12 - 17 minutes, or until the
meat is no longer pink.
Let stand 5 minutes.
Filling Variations:
Mexican: 1⁄2 cup (125 ml) salsa and a few drops of
hot pepper sauce.
Asparagus: 10 - 12 cooked asparagus spears and
1 cup (250 ml) of grated cheddar cheese.
Rice: 11⁄2 cups (375 ml) of cooked rice, 1⁄2 cup
(125 ml) of grated mozzarella cheese and 1 tsp
(5 ml) of oregano and dash of salt and pepper.
Plain: Omit filling and pat into a loaf pan.
Makes: 6 servings
A
ground beef
frozen peas, thawed
onion, chopped
gravy powder
curry powder
salt
pepper
mashed potatoes
paprika
500 g
125 ml
60 ml
15 ml
2 ml
1 ml
1 ml
500 ml
In a 2-quart (2 L) casserole dish, crumble ground
beef and cook at P4 4 - 7 minutes, until meat is
cooked; stirring twice. Add remaining ingredients,
except potatoes. Stir well and spread potatoes
evenly on top. Cover with lid.
To cook by Sensor Cooking: Press Sensor Cook
Button eight times, then Start.
To microwave: Cover and cook at P4 10 -12
minutes or until steaming hot. Garnish with paprika.
Makes: 4 servings.
- 17 -
MEATS
BEEF AND VEGETABLE STIR FRY
LAMB CURRY
1
1
⁄4 cup
2 tbsp
1 lb
1
⁄2 cup
1 tsp
1
⁄3 cup
⁄3 cup
2 tbsp
1 tbsp
1
⁄2 tsp
1
⁄2 tsp
1⁄2 cup
2 cups
1
small onion, finely
chopped
butter or margarine
flour
boneless lamb, cut
into 1⁄2" (1.5 cm) cubes
water
chicken bouillon
powder
raisins
peanuts
lemon juice
curry powder
ginger
salt
flaked coconut
cooked rice
1 lb
⁄ cup
1 tbsp
1 tsp
1
1 tbsp
1
14
60 ml
30 ml
500 g
125 ml
5 ml
1
4
2
8
1
80 ml
80 ml
30 ml
15 ml
2 ml
2 ml
125 ml
500 ml
4 cups
(5 oz)
pork chops
Kitchen Bouquet
onion slices
orange slices
orange juice
chopped parsley
sour cream
flour
salt
pepper
dijon mustard
14
⁄ cup
A
4
5 ml
4
4
60 ml
15 ml
60 ml
15 ml
1 ml
0.5 ml
5 ml
12
⁄ cup
1
1⁄4 cup
2 tbsp
2 tbsp
1 tbsp
1 tbsp
1 tsp
1
⁄4 tsp
1
⁄2 tsp
Season pork chops with Kitchen Bouquet and
arrange in a shallow dish. Top each pork chop with a
slice of onion and a slice of orange. Pour in orange
juice. Sprinkle with parsley.
To Cook by Convection Cooking: Place dish on
the Ceramic Tray. Press Auto Convection Button
four times and enter the weight, then Start. Turn
once if desired.
To Microwave: Cover with plastic wrap. Cook at P4
10 - 12 minutes, or until meat is cooked. Remove
pork chops.
To Complete: Combine sour cream, flour and
seasonings, stir into liquid. Cover and cook at P7
1 minute. Serve sauce over chops with orange slices.
Makes: 4 servings
1
4
2
8
1
1L
(150 g)
APPLE STUFFED PORK CHOPS
4
4
1 tsp
4
4
1
⁄4 cup
1 tbsp
1⁄4 cup
1 tbsp
1⁄4 tsp
1⁄8 tsp
1 tsp
500 g
60 ml
15 ml
5 ml
1
15 ml
To Microwave: Beef may be partially frozen to make
cutting easier. Cut meat across grain in 4 x 1⁄4"
(10 x 1 cm) strips. In a 3-quart (3 L) shallow
casserole, combine beef, water, cornstarch, sugar,
and bouillon. Cover and cook at P7 2 minutes. Stir,
cover and cook at P4 3 minutes. Stir in remaining
ingredients, except spinach. Cover and cook at P6
4 - 5 minutes, or until ingredients are tender. Add
spinach and cook at P6 2 - 4 minutes. Serve over
rice or fine noodles.
Makes: 4 servings
Cook onion and butter in a 2-quart (2 L) casserole at
P7 1 - 2 minutes. Stir once. Stir in flour, then lamb,
water, bouillon powder, raisins, peanuts, lemon juice,
curry powder, ginger and salt.
To Cook by Combination: Cook on Combination 3,
55 - 60 minutes, or until lamb is done.
To Microwave: Cook, covered, with glass lid, at P7
5 minutes and P4 20 - 25 minutes, or until lamb is
tender; stir once.
To Complete: Sprinkle with coconut and let stand,
covered, 5 minutes. Serve over rice.
Makes: 4 servings
ORANGE PORK CHOPS
beef sirloin steak
water
cornstarch
sugar
beef bouillon cube
soy sauce or
magi sauce
clove garlic, minced
green onions, sliced
stalks celery, sliced
mushrooms, sliced
green or red pepper,
sliced
spinach, shredded
pork chops, 1" (2.5 cm)
thick
butter or margarine,
melted
chopped apple
slice bread, torn in bits
Cheddar cheese, grated
orange juice
celery, chopped
onion, chopped
raisins, chopped
sage, divided
salt
black pepper
4
60 ml
125 ml
1
60 ml
30 ml
30 ml
15 ml
15 ml
5 ml
1 ml
2 ml
Cut pocket in each chop. In bowl, combine butter,
apples, bread, cheese, orange juice, celery, onion,
raisins, 1⁄2 tsp (2 ml) sage, and salt; mix well. Fill each
pocket with stuffing and close the opening with
wooden toothpicks. Sprinkle chops with remaining
sage and pepper.
To Cook by Combination: Preheat at 375˚F
(190˚C). Reset to Combination 3 and cook
28 - 30 minutes.
To Microwave: Arrange pork chops in 10" (25 cm)
square dish. Cover with plastic wrap. Cook at P4
15 - 18 minutes.
To Complete: Let stand, covered, 5 minutes. Place
remainder of stuffing in bowl. Cover loosely, but
completely with plastic wrap. Cook at P4
2 - 3 minutes, or until hot.
Makes: 4 servings
- 18 -
POULTRY
DIRECTIONS FOR ROASTING POULTRY BY COMBINATION
Wash poultry and pat dry. Whole poultry may be
roasted stuffed or unstuffed. Tie the legs together
with cotton string. Close openings with wooden tooth
picks or cotton thread. Season as desired, but salt
after cooking.
Place poultry on a microwaveable, heat-safe rack in
a shallow dish. Shield leg ends and wings with small
pieces of aluminum foil. Birds over 2 lbs (1 kg)
should be turned over halfway through cooking.
Turkey and chicken should be basted several times
during roasting. Excess liquid may be removed
during roasting. Cornish hens may be brushed with a
glaze if desired.
Duck should have the skin pierced liberally all over to
allow the grease to drain during cooking. Drain juice
once or twice during cooking.
Place the dish on the Ceramic Tray.
To Microwave: Multiply the ready-to-cook weight of
the poultry by the minimum recommended cooking
time.
To Cook by Convection Cooking: Press the Auto
Convection Button once (Chicken Pieces) or twice
(Whole Chicken) and enter the weight.
After cooking, let stand, tented with foil,
10 - 15 minutes. This stand time allows for easier
carving. During stand time, test for doneness. Small
poultry is cooked when juices run clear and the
drumsticks readily move up and down. Large poultry
should be checked with an instant read thermometer
inserted in the meaty part of both thighs.
If thermometer touches bone, the reading may be
inaccurate. DO NOT use a Conventional or
Microwave thermometer in the oven when
cooking by Combination. If the poultry is
undercooked, cook a few more minutes at the
recommended Combination Setting.
Poultry Roasting Chart for Combination Cooking
Item
Chicken
Up to 6 lb (3 kg)
Chicken parts
Cornish Hens
Turkey
Turkey Breast
Duck 3 - 5 lb (1.5 - 2.5 kg)
Combination Cooking Time
Combination
min/lb
Setting
(min/kg)
4
18 - 22 (36 -45)
4
4
2
2
4
15 - 17 (30 - 35)
20 - 25 (40 - 50)
15 - 17 (30 - 35)
17 - 19 (34 - 39)
16 - 18 (32 - 37)
- 19 -
Final Internal
Temperature
185˚F (85˚C)
––––––
––––––
185˚F (85˚C)
180˚F (82˚C)
185˚F (85˚C)
POULTRY
DIRECTIONS FOR COOKING POULTRY ON MICROWAVE
Less tender hens should be cooked in liquid or broth.
Use 1⁄4 cup per lb (125 ml per kg) of liquid along with
seasonings and grated vegetables for flavor. Cover
dish.
Poultry pieces should be placed in a single layer
with the meatier portions toward the edge of the
dish. Rearrange pieces halfway through the cooking
time.
To Microwave: Multiply the ready-to-cook weight of
the poultry by the minimum time recommended in
the chart below and program the oven accordingly.
Cover poultry with wax paper.
When poultry is cooked, the meat will be tender;
when pierced, the juices will run clear. If the juices
are pink, return the poultry to the oven for additional
cooking.
The drumsticks of whole poultry will readily move up
and down. Check the temperatures of large birds
with a thermometer in both thigh muscles.
Let poultry stand, tented with foil, 10 - 15 minutes.
Whole poultry may or may not be stuffed. To close
opening use cotton thread or wooden tooth picks. Tie
legs together with cotton string. Place breast-side
down on a microwave rack in a casserole dish.
Season as desired, but salt after cooking. Flavor and
color enhancers are best applied before cooking.
Paprika and butter rubbed on chicken skin will give
an attractive color after cooking. Browning sauce and
Kitchen Bouquet should be mixed with equal parts of
butter or oil before rubbing on. Other sauces such as
barbeque, tandoori, teriyaki or spaghetti will provide
flavor.
Shield the leg ends, wings, the breast area or where
flesh is thin with small pieces of aluminum foil. Shield
for half the cooking time.
Cover with wax paper, plastic wrap or lid after
cooking time to keep in heat.
Cook by time and power.
Turn poultry breast-side up halfway through the
cooking time.
Poultry Roasting Chart for Microwave Cooking
Approximate Cooking Time
Poultry
Power
minutes/lb
minutes/kg
Approximate
Temperature after
Standing
––––––
Cornish Hens
Chickens, up to 4 lb (2 kg)
Chicken pieces,
up to 21⁄2 lb (1.25 kg)
Duck, 5 - 6 lb (2.5 - 3.0 kg)
Turkey breast, plain or stuffed
P6
P6
P6
8-9
9 - 10
8 - 10
15 - 17
15 - 17
11 - 13
P4
P4
8 - 10
13 - 16
16 - 20
28 - 31
185˚F (85˚C)
180˚F (82˚C)
Turkey, whole
P4
18 - 26
20 - 25
185˚F (85˚C)
- 20 -
185˚F (85˚C)
––––––
POULTRY
DIRECTIONS FOR BROILING CHICKEN
Broil according to the recommended time in the
chart below.
Halfway through the cooking time, turn chicken
skin-side up.
Season after broiling.
To test for doneness, cut into poultry. Poultry should
be white in color, and juices should be clear.
Place the Oven Rack on the Ceramic Tray.
Preheat the oven on BROIL.
Brush chicken with butter, margarine, oil or sauce
before and during broiling. Basting helps prevent
chicken from drying out.
Place the chicken skin-side down on the broiler pan.
Place the broiler pan on the Oven Rack on the
Ceramic Tray.
Chicken Broiling Chart
Item
Chicken
Pieces [11⁄2 - 21⁄4 lb (750 g - 1.1 kg)]
Breasts (1), split [3⁄4 - 11⁄4 lb (375 - 625 g)]
Drumsticks (4) [3⁄4 - 11⁄4 lb (375 - 625 g)]
Thighs (6) [1 - 11⁄4 lb (500 - 625 g)]
Cornish Hens, Split
1 Hen [1 - 11⁄4 lb (500 - 625 g)]
CHICKEN CACCIATORE
2 21⁄2 lb
1
(16 oz)
5
1
1
1
1 tbsp
1 tsp
1⁄4 tsp
Approximate Cooking Time (in minutes)
35 - 38
38 - 42
34 - 38
33 - 36
36 - 38
CHICKEN COUSCOUS
A
chicken píeces
can of tomato sauce
mushrooms, sliced
medium onion, chopped
green pepper, cut into
strips
clove garlic, minced
sugar, optional
oregano
pepper
11.25 kg
1
(480 g)
5
1
1
2 lb
1 tsp
12
⁄ tsp
⁄ tsp
1⁄4 tsp
1⁄4 tsp
1⁄4 tsp
1
1 tbsp
2
1
1 cup
11⁄2 cups
1 cup
14
1
15 ml
5 ml
1 ml
Arrange chicken in an oblong dish with meatier
portions towards edge of dish. Combine remaining
ingredients and spoon over chicken.
To Cook by Sensor Cooking: Cover, place on
Ceramic Tray. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cook, covered with plastic wrap or a
lid, at P6 18 - 20 minutes, or until chicken is tender.
Halfway through cooking, rearrange chicken.
To Complete: Let stand, covered, 5 minutes. Serve,
if desired, with spaghetti.
Makes: 4 servings
A
chicken pieces
Kitchen Bouquet or
light soy sauce
coriander
cumin
cardamon
salt
pepper
clove garlic, minced
lemon juice
carrots, julienne cut
onion, sliced
rutabagas, thinly sliced
chicken stock*
couscous
1 kg
5 ml
2 ml
1 ml
1 ml
1 ml
1 ml
1
15 ml
2
1
250 ml
375 ml
250 ml
To Cook by Sensor Cooking: Combine all
ingredients, except last two in a 3-quart (3 L)
casserole dish. Cover and press Sensor Cook
Button nine times, then Start.
To Microwave: Coat chicken with Kitchen Bouquet
or soy sauce to produce a pleasing color. Place in a
3-quart (3 L) casserole with meatier portions near
edge of dish. Sprinkle with spices and garlic. Cover
with wax paper and cook at P7 5 minutes. Rearrange
chicken. Add lemon juice and vegetables and baste
with drippings. Cover and cook at P7 25 - 30
minutes, or until vegetables are tender and chicken
loosens from bone and is no longer pink.
To Complete: Serve over couscous. In a 4-cup
(1 L) bowl, bring chicken stock to boil, at P7
2 - 3 minutes. Stir in couscous. Let stand, 5 minutes.
Makes: 4 servings
* Drippings from chicken may be used as part of
stock.
- 21 -
POULTRY
CHICKEN TANDOORI
1
1
2 tbsp
2 tbsp
1 tsp
1 tsp
1⁄2 tsp
1⁄2 tsp
1⁄2 tsp
1⁄4 tsp
1⁄4 cup
2 lb
medium onion, minced
clove garlic, minced
oil
lemon juice
ground coriander
salt
ginger
cumin
paprika
crushed chili peppers
plain yogurt
chicken pieces
PARMESAN CHICKEN
12
1
1
30 ml
30 ml
5 ml
5 ml
2 ml
2 ml
2 ml
1 ml
60 ml
1 kg
⁄ cup
1
⁄2 cup
1 tsp
1⁄4 tsp
1⁄4 tsp
1
1 tbsp
2 lb
finely grated Parmesan
cheese
fine bread crumbs
paprika
thyme
garlic salt
egg
water
chicken pieces
125 ml
125 ml
5 ml
1 ml
1 ml
1
15 ml
1 kg
To Broil: In a medium bowl, combine onion, garlic,
oil, lemon juice, coriander, salt, ginger, cumin,
paprika and peppers. Stir in yogurt. Add chicken,
coating pieces evenly. Cover bowl with plastic wrap.
Marinate 6 - 12 hours.
Preheat oven on Broil. Place chicken skin-side down
on broiler pan. Broil 16 - 18 minutes. Turn chicken
over and baste chicken with sauce. Continue to Broil
18 - 20 minutes, or until chicken is done.
Garnish with lemon wedges.
Makes: 4 servings
Combine cheese, bread crumbs and seasonings.
Beat egg and water together. Dip chicken pieces in
egg mixture, then coat with crumb mixture.
To Cook by Combination: Preheat at 375˚F
(190˚C). Place chicken in a shallow dish. Reset to
Combination 4, 30 - 35 minutes or until tender.
To Microwave: Arrange chicken pieces on a
microwave roasting rack with meatier portions toward
edge of dish. Cover with plastic wrap or lid. Cook at
P6 10 - 12 minutes, or until chicken is tender.
Rearrange chicken once. Let stand 10 minutes
before serving.
Makes: 4 - 6 servings
TURKEY DIVAN
CHICKEN TURNOVERS
1
(10 oz)
1⁄2 cup
2
(10 oz ea.)
2-3
cups
14
⁄ cup
⁄ tsp
12
can condensed Cheddar
1
cheese soup
(300 g)
milk
125 ml
packages
2
frozen broccoli spears, (300 g ea.)
defrosted
500 cut-up cooked turkey or
750 ml
chicken*
Salt and pepper to taste
buttered bread crumbs
60 ml
paprika
2 ml
1 tbsp
1 tbsp
⁄8 tsp
1
⁄2 cup
1
⁄3 cup
(11⁄3 oz)
1
(8 oz)
4
1
1
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). In a small bowl, combine
soup and milk. Arrange broccoli in an 11 x 7"
(28 x 18 cm) dish, top with turkey and cover with
cheese sauce. Season with salt and pepper.
Combine bread crumbs and paprika. Sprinkle on top
of cheese sauce. Place dish on Oven Rack. Bake at
350˚F (180˚C), 12 - 17 minutes, or until hot.
To Microwave: In a small glass bowl, combine soup
and milk. Cook at P7 2 - 3 minutes; stir until smooth;
set aside. Arrange broccoli in an 11 x 7" (28 x 18 cm)
dish, top with turkey. Cook, covered with plastic wrap,
at P7 5 - 6 minutes, drain. Season with salt and
pepper. Pour sauce over turkey. Cook, covered, at P7
5 - 6 minutes, or until heated through. Top with bread
crumbs mixed with paprika. Let stand, covered, 5
minutes before serving.
Makes: 4 servings
* If desired, turkey may be thinly sliced.
1
butter or margarine,
15 ml
melted
flour
15 ml
pepper
0.5 ml
milk
125 ml
shredded Cheddar cheese 80 ml
(40 g)
package refrigerated
1
crescent dinner rolls
(240 g)
slices fully cooked ham
4
boneless chicken breast,
1
cooked and diced
[1⁄2 - 3⁄4 lb (250 - 375 g)]
egg, beaten
1
To Bake: In a small bowl, combine butter, flour and
pepper. Gradually add milk; stir until smooth. Cook at
P7 1 - 11⁄2 minutes; stir twice. Stir in cheese until
melted. Place Oven Rack on Ceramic Tray. Preheat
oven at 400˚F (200˚C). On lightly floured surface,
separate crescent roll dough into 4 rectangles; pinch
perforations together. Roll each piece into 7 x 5"
(18 x 13 cm) rectangle. Place a slice of ham on top
of dough. Place 1⁄4 cup (60 ml) chicken at one end of
rectangle. Top with 2 tbsp (30 ml) of cheese sauce
on each turnover. Fold dough in half, over chicken so
edges meet. Using a fork, press edges together to
seal. Place turnovers on cookie sheet. Brush with
beaten egg. Place cookie sheet on oven rack. Bake
at 400˚F (200˚C), 5 - 10 minutes.
Makes: 4 servings
- 22 -
POULTRY
Stuffed Cornish Hens With Wild Rice
STUFFED CORNISH HENS
WITH WILD RICE
11⁄2 cups
1
(6 oz)
1
(6 oz)
4
4
(1 lb ea.)
1⁄3 cup
ROAST DUCK WITH ORANGE
441⁄2 lb
1
⁄4 cup
hot water
375 ml
can frozen orange juice
1
concentrate, defrosted
(180 g)
and divided
package long grain and
1
wild rice mix
(180 g)
slices bacon, cooked and
4
crumbled (See page 15)
Cornish hens
4
(500 g ea.)
honey
80 ml
2 tbsp
1
(11 oz)
In a 2-quart (2 L) casserole, combine water, 1⁄4 cup
(60 ml) orange juice concentrate and rice. Cover with
lid. Cook at P7 6 minutes and at P4 20 - 25 minutes,
or until rice is tender; stir in bacon. Stuff hens with
rice mixture. With cotton string, tie legs together.
Place hens in a 21⁄2-quart (2.5 L) shallow oval
casserole dish.
To Cook by Combination: Place dish in oven. Cook
on Combination 4, 65 - 75 minutes, or until hens
are done. Meanwhile, combine remaining orange
juice concentrate and honey; brush hens twice
during last 10 minutes of cooking after draining off
pan juices.
To Microwave: Cook, covered with wax paper, at P7
35 - 40 minutes, or until hens are done. Meanwhile,
combine remaining orange juice concentrate and
honey. Brush hens every
10 minutes. Let stand, covered, 10 minutes before
serving.
Makes: 4 servings
2duck
2.25 kg
bottled fruit sauce
60 ml
(for poultry)
orange liqueur or orange
30 ml
juice
can Mandarin oranges,
1
drained, optional
(330 g)
Pierce skin of duck liberally with a fork to allow
grease to drain from duck. Combine fruit sauce and
orange liqueur or orange juice; set aside.
To Cook by Combination: Place duck breast-side
down on a microwave roasting rack set in a
21⁄2-quart (2.5 L) shallow oval casserole dish. Place
dish in oven. Cook on Combination 4, 60 minutes.
Drain. Turn duck breast-side up. Brush sauce on
duck. Cook on Combination 4, 25 - 30 minutes, or
until duck is done. Baste with sauce once. Garnish
with oranges.
To Microwave: Place duck breast-side down on
microwave roasting rack set in a 21⁄2-quart (2.5 L)
shallow oval casserole dish. Cook duck at P4
30 minutes; drain. Turn duck breast-side up. Brush
half of sauce on duck. Cook at P4 30 - 35 minutes,
or until duck is done. Brush with remaining sauce.
Drain occasionally. Let stand, covered, 10 minutes
before serving. Garnish with oranges.
Makes: 4 - 6 servings
- 23 -
FISH AND SEAFOOD
DIRECTIONS FOR COOKING FISH AND SEAFOOD BY MICROWAVE
Test for doneness before adding extra cooking time.
Fish and seafood should be opaque in colour and
fish should flake when tested with a fork.
If undercooked, return to the oven and continue to
cook for 30 - 60 seconds.
Clean fish before starting the recipe. Arrange fish in
a single layer; do not overlap edges. Place thicker
pieces toward outside edge of dish. Shrimp and
scallops should be placed in a single layer.
To Microwave: Cover the dish with plastic wrap.
Cook on the power level and for the minimum time
recommended in the chart. Halfway through cooking,
rearrange, stir shrimp or scallops and turn fish
steaks over. Let stand, covered, 5 minutes.
Arrange fish in a single layer.
Cover dish with plastic wrap.
Test for doneness before adding
extra cooking time.
Microwave Cooking Chart for Fish and Seafood
Fish or Seafood
Fish fillets
Fish Steaks
Scallops (sea)
Shrimp, medium size
(shelled and cleaned)
Whole fish,
(stuffed or unstuffed)
Amount
Power
1 lb (500 g)
4 [8 oz (240 g) ea.]
1 lb (500 g)
1 lb (500 g)
P7
P4
P6
P6
Approximate
Cooking Time
(in minutes)
5-7
6-8
6-8
4 - 51⁄2
11⁄2 - 13⁄4 lb
(750 - 875 g)
P7
6-8
- 24 -
FISH AND SEAFOOD
FILLET PROVENCALE
2
2 tbsp
1
small onions, sliced
2
butter or margarine
30 ml
clove garlic, finely
1
chopped
16 oz
can stewed tomatoes,
480 g
chopped
41⁄2 oz
can sliced mushrooms,
135 g
drained
1⁄4 cup
white wine
60 ml
1⁄8 tsp
basil
0.5 ml
6
flounder fillets [(about
6
1⁄4 lb (125 g) ea.]
salt
To Microwave: In an 11 x 7" (28 x 18 cm) dish,
combine onions, butter and garlic. Cover with plastic
wrap. Cook at P7 3 - 31⁄2 minutes. Stir in tomatoes,
mushrooms, wine and basil. Cover. Cook at P7
3 minutes, and at P4 3 - 4 minutes, stir once.
Meanwhile, season fish with salt, skin side only. Roll
up (skin-side in) and arrange seam-side down in
sauce, spoon sauce over fish. Cover. Cook at P7
5 - 7 minutes, or until fish is done. Let stand,
covered, 5 minutes before serving.
Makes: 6 servings
Fillet Provencale
FILLET AMANDINE
2 tbsp
2 tbsp
1⁄2 lb
butter or margarine
slivered almonds
fish fillets
salt and pepper to taste
lemon juice
parsley flakes
TURBOT FILLETS
1
30 ml
30 ml
250 g
Place butter and almonds in an 8" (20 cm) square
dish. Cook at P7 2 - 3 minutes, stir once. Dip fillets in
butter and arrange in same dish, spoon almonds and
butter on top of fish. Season with salt and pepper.
Sprinkle with lemon juice.
Cover with plastic wrap. Cook at P7 3 - 5 minutes, or
until fish flakes when tested with a fork.
To Complete: Let stand, covered, 3 minutes.
Sprinkle with parsley before serving.
Makes: 2 servings
⁄ cup
⁄ tsp
1⁄2 tsp
1⁄4 tsp
2 tbsp
1 lb
3
12
bread crumbs
savory
paprika
pepper
butter or margarine
turbot or sole fillets
80 ml
2 ml
2 ml
1 ml
30 ml
500 g
Thoroughly combine seasonings and bread crumbs
on a plate. In a glass measuring cup, melt butter at
P7 10 - 15 seconds. Coat fish with butter, then crumb
mixture. Arrange in a shallow dish.
Cover with wax paper and cook at P7 4 - 6 minutes,
or until fish flakes easily with a fork.
Makes: 4 servings
- 25 -
FISH AND SEAFOOD
SHRIMP CREOLE
12
⁄ cup
2
15 oz
1 lb
1 tsp
⁄ tsp
1⁄4 1⁄2 tsp
2 tbsp
14
SHRIMP WITH GARLIC BUTTER
each finely chopped
125 ml
celery, green pepper and onion
cloves garlic, finely
2
chopped
can tomato sauce
450 g
medium shrimp, shelled
500 g
and cleaned
salt
5 ml
pepper
1 ml
1hot pepper sauce
2 ml
oil
30 ml
1
1
⁄3 cup
⁄4 cup
1⁄2 tsp
11⁄4 lb
1
1 tbsp
⁄2 cup
⁄4 cup
2 tbsp
1⁄8 tsp
1
2 tbsp
1
(6 oz)
1
(81⁄2 oz)
11⁄4 lb
4
water
soy sauce
sherry
hot pepper sauce
clove garlic, finely
chopped
cornstarch
package frozen pea pods,
defrosted and drained
can bamboo shoots,
drained
large shrimp, shelled and
cleaned
green onions, sliced
hot cooked rice, optional
80 ml
60 ml
2 ml
625 g
15 ml
Combine garlic and butter in a 1 ⁄2-quart (1.5 L )
casserole.
Cook at P7 11⁄2 - 2 minutes. Add parsley and salt. Stir
in shrimp, coating each with butter sauce.
Cover with plastic wrap. Cook at P4 3 - 5 minutes,
stirring once.
To Complete: Let stand, covered, 3 minutes.
Sprinkle lemon juice over shrimp before serving.
Makes: 4 servings
SALMON STEAKS WITH DILL
SHRIMP ORIENTAL
1
1
1
To Microwave: In a 2-quart (2 L) casserole, combine
celery, green pepper, onion, oil and garlic. Heat at P7
4 - 5 minutes, or until vegetables are tender. Stir in
remaining ingredients; cover with glass lid. Heat at
P7 3 minutes and at P4 5 - 6 minutes, stir once.
Makes: 4 servings
1
clove garlic, finely
chopped
butter or margarine
chopped parsley
salt
medium shrimp, shelled
and cleaned
lemon juice
1
125 ml
60 ml
30 ml
0.5 ml
1
⁄2 cup
2 tbsp
14
⁄ cup
⁄2 tsp
1
⁄4 tsp
1
⁄4 tsp
4
(8 oz ea.)
1
30 ml
1
(180 g)
1
(255 g)
625 g
4
To Microwave: In a 3-quart (3 L) casserole, combine
water, soy sauce, sherry, hot pepper sauce and
garlic. Blend in cornstarch until smooth. Stir in pea
pods and bamboo shoots. Cover with lid. Cook at P7
3 - 31⁄2 minutes; stir once. Add shrimp and green
onions; stir to coat. Cover with lid. Cook at P4 12 - 13
minutes, or until shrimp are opaque; stir once. Let
stand, covered, 5 minutes before serving. If desired,
serve over rice.
Makes: 4 servings
thinly sliced celery
125 ml
butter or margarine,
30 ml
melted
white wine
60 ml
dill weed
2 ml
salt
1 ml
pepper
1 ml
salmon steaks 1" (2.5 cm)
4
thick
(240 g ea.)
In an oblong baking dish, combine celery, butter,
wine, dill weed, salt and pepper. Arrange salmon in
dish; with thickest portions towards edge of dish.
Spoon sauce over each steak.
To Microwave: Cover with wax paper. Heat at P7
7 - 10 minutes.
To Complete: Let stand, covered, 3 minutes before
serving.
Makes: 4 servings
- 26 -
FISH AND SEAFOOD
COQUILLE ST. JACQUES
1 lb
⁄ cup
1
2 tbsp
2 tbsp
14
34
⁄ cup
6
1⁄3 cup
(11⁄3 oz)
1⁄4 cup
sea scallops
white wine
small onion, minced
butter or margarine
flour
dash white pepper
milk or half'n half
sliced mushrooms
shredded Swiss cheese
buttered bread crumbs
chopped parsley
SCALLOPS WITH HERB LEMON
BUTTER
500 g
60 ml
1
30 ml
30 ml
14
⁄ cup
⁄2 tsp
1
⁄2 tsp
1⁄4 tsp
1 lb
2 tbsp
1
180 ml
6
80 ml
(40 g)
60 ml
To Microwave: Arrange scallops in an 8" (20 cm)
square dish. Pour wine over scallops. Cover with
plastic wrap. Cook at P4 5 - 6 minutes, or until
scallops are tender; stir once. Drain liquid and
reserve 1⁄4 cup (60 ml); let scallops stand, covered.
Cook onion and butter in medium glass bowl at P4
1 - 2 minutes. Stir in flour and pepper. Gradually add
milk and reserved liquid; stir until smooth. Cook at P4
31⁄2 - 41⁄2 minutes, or until mixture is thickened; stir
twice. Stir in mushrooms and cheese; add scallops.
Spoon mixture into 21⁄2-quart (2.5 L) shallow oval
casserole dish; top with bread crumbs and parsley.
Makes: 4 servings
SALMON LOAF
1 lb
2
3 cups
1
⁄2 cup
1
⁄2 cup
1
2 tbsp
1 tbsp
1 tsp
canned salmon
beaten eggs
fresh bread crumbs
sour cream or yogurt
celery, diced
onion, chopped
celery leaves, chopped
lemon juice
curry powder
butter or margarine
basil
crushed rosemary
salt
sea scallops
juice from 1 lemon
paprika
60 ml
2 ml
2 ml
1 ml
500 g
30 ml
In an 8" (20 cm) square dish, combine butter, basil,
rosemary and salt. Cook at P7 1 minute, or until
melted. Stir in scallops and sprinkle with lemon juice,
spoon butter mixture over scallops.
To Microwave: Cover with plastic wrap. Cook at
P4 7 - 81⁄2 minutes. Scallops should be tender.
Sprinkle with paprika. Let stand, 5 minutes before
serving.
NOTE:
For two servings, follow above procedure, halve all
ingredients. Cook butter 1⁄2 - 1 minute and scallops
41⁄2 - 51⁄2 minutes.
Makes: 4 servings
SEAFOOD CASSEROLE
12
500 g
2
750 ml
125 ml
125 ml
1
30 ml
15 ml
5 ml
To Microwave: Mash salmon and combine
thoroughly with remaining ingredients. In an 8"
(20 cm) square dish, shape mixture into a loaf. Cover
with waxed paper. Cook at P4 18 - 20 minutes. Let
stand, covered, 5 minutes before serving.
Makes: 6 servings
⁄ cup
1
1
⁄3 cup
2 cups
1
⁄2 tsp
1
⁄4 tsp
4 cups
3 cups
⁄ cup
1⁄4 cup
1 cup
1 cup
12
butter
onion, finely chopped
flour
milk
salt
pepper
combination of shrimp,
crabmeat and scallops
rice, cooked
celery, chopped
parsley, chopped
mushrooms, sliced
Cheddar cheese, shredded
125 ml
1
80 ml
500 ml
2 ml
1 ml
1L
750 ml
125 ml
60 ml
250 ml
250 ml
To Microwave: In a 2-quart (2 L) measuring cup,
heat butter at P7 1 minute. Add onion and cook at P7
2 - 3 minutes. Stir in flour, milk, salt, and pepper and
cook at P4 3 - 4 minutes, or until mixture thickens.
Stir occasionally. In a 4-quart (4 L) casserole,
combine seafood, rice, celery, parsley and
mushrooms with sauce. Cover casserole with lid.
Cook at P4 9 - 12 minutes. Sprinkle with cheese. Let
stand, covered, 10 minutes before serving.
Makes: 8 - 10 servings
- 27 -
CASSEROLES
ADAPTING RECIPES
Casseroles which are generally baked and browned
in a conventional oven can be cooked by Sensor
using the Sensor Cook Button (Casserole 1 or 2).
Casseroles prepared on the range-top, such as
Mermaid's Imperial Delight (P 30) or casseroles
which do not require browning, are best prepared
by MICROWAVE.
To cook your own casserole recipe by Sensor
Cooking, prepare casserole according to the recipe
directions. Use a casserole dish which is microwave
safe and ovenproof. Place the casserole on the
Ceramic Tray. Cover with lid and cook by Sensor
Cooking by pressing Sensor Cook Button eight
times or nine times, then Start. In general,
casseroles with a conventional cooking time of
30 minutes or less will cook for approximately the
same time. For casseroles with a conventional
cooking time longer than 30 minutes, the
combination time will be approximately half the
conventional cooking time.
CHICKEN ENCHILADAS
1
⁄2 cup
2 cups
1
1
⁄2 cup
2
(10 oz ea.)
11⁄2 cups
(6 oz)
8
A
Casseroles are cooked when the edges are hot and
bubbly. The center temperatures should be
approximately 160˚F (70˚C).
MICROWAVE cooked casseroles save time.
Prepare casserole according to the recipe
directions. Most casseroles can be cooked covered.
Casseroles with toppings are best cooked
uncovered. Sprinkle cheese such as grated
Parmesan or shredded Mozzarella on the casserole
after cooking. Cook casseroles with milk base at
P4; others can be cooked at P7 Cooking time will
vary depending on the starting temperature,
quantity and density of the food. Generally,
casseroles which have just been assembled with
precooked meats and noodles will take
8 - 15 minutes. Casseroles are cooked when they
are hot and bubbly.
TURKEY TETRAZZINI
1
large onion, chopped
1
chopped green pepper
125 ml
finely chopped cooked
500 ml
chicken or turkey
chopped ripe olives
125 ml
cans mild enchilada
2
sauce, divided
(300 g ea.)
shredded Cheddar
375 ml
cheese, divided
(180 g)
large corn tortillas
8
Shredded lettuce, optional
Sour cream, optional
In a medium glass bowl, combine onion and green
pepper. Cover with plastic wrap. Cook at P7
3 minutes, stir once. Stir in chicken, olives and
1
⁄2 cup (125 ml) enchilada sauce. Cover with plastic
wrap. Cook at P7 2 minutes, or until hot. Stir in
1⁄2 cup (125 ml) cheese. Let stand, covered. Arrange
two tortillas, side-by-side on paper towel. Cover with
another paper towel. Repeat with remaining tortillas
stacking one layer on top of the other. Heat at P7
1 minute. (This softens tortillas and makes them
easier to roll.) Spoon about 1⁄3 cup (80 ml) chicken
filling down center of each tortilla. Roll up tortilla and
place seam-side down in 11 x 7" (28 x 18 cm) dish.
Pour remaining sauce over tortillas.
To Cook by Sensor Cooking: Top enchiladas with
remaining cheese. Cover with lid. Place dish on
CeramicTray.
Press Sensor Cook Button eight times, then Start.
Serve garnished with lettuce and sour cream.
Makes: 4 servings
⁄4 cup
⁄4 cup
1 cup
1 cup
4 cups
1
1
(8 oz)
1
(4 oz)
2 tbsp
1
⁄4 cup
A
butter or margarine
flour
chicken broth
half 'n half
cut-up cooked turkey or
chicken
package spaghetti,
cooked and drained
(see page 35)
can sliced mushrooms,
drained (65 ml)
sherry, optional
grated Parmesan cheese
60 ml
60 ml
250 ml
250 ml
1L
1
(240 g)
1
(120 g)
30 ml
60 ml
Heat butter in a 3-quart (3 L) casserole at P3
2 minutes, or until melted. Stir in flour. Gradually add
broth and half 'n half; stir until smooth. Cook at P4
7 - 8 minutes, or until sauce is thickened; stir three
times. Stir in turkey, spaghetti, mushrooms and
sherry.
To Cook by Sensor Cooking: Top casserole with
Parmesan cheese. Cover with lid. Place casserole on
Ceramic Tray. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cover with lid. Cook at P4
12 - 14 minutes. Stir twice. Top with Parmesan
cheese. Let stand, covered, 5 minutes before
serving.
Makes: 6 servings
- 28 -
CASSEROLES
COQ AU VIN
1
4
2 lb
1⁄4 lb
3⁄4 cup
1⁄4 cup
2
2 tbsp
1 tsp
1⁄2 tsp
1
A
medium onion, finely
chopped
slices bacon, chopped
chicken pieces
button mushrooms
hot chicken stock
red wine
cloves garlic, minced
butter, cut into pieces
parsley
thyme
bay leaf
ground black
pepper to taste
1
4
1 kg
125 g
180 ml
60 ml
2
30 ml
5 ml
2 ml
1
Place onion and bacon into a 3-quart (3 L) casserole
dish and cook at P7 2 - 3 minutes. Add remaining
ingredients and combine well.
To Cook by Combination: Cover and cook on
Combination 4 for 30 - 35 minutes. Remove lid, stir
and rearrange chicken pieces. Continue to cook on
Combination 4 for 15 - 20 minutes. Let stand,
10 minutes before serving.
To Cook by Sensor Cooking: Prepare as above
and cover with lid. Press Sensor Cook Button nine
times, then Start.
Makes: 4 - 6 servings
GOULASH
1 lb
1
1
1 tbsp
1 tbsp
2 tbsp
1⁄2 tsp
1
1 cup
⁄4 cup
1
A
TARRAGON CHICKEN AND
MUSHROOMS A
3 lb
1
1
⁄2 tsp
12
⁄ cup
1
(10 oz)
1⁄2 cup
To Cook by Sensor Cooking: Place all ingredients
in a 4-quart (4 L) casserole, except sour cream.
Cover with lid. Press Sensor Cook Button nine
times, then Start. Stir in sour cream, and serve.
To Microwave: Place chicken and onion in a 4-quart
(4 L) casserole dish. Cook at P4 25 - 30 minutes.
Drain any excess fat. Season with tarragon, salt and
pepper. Add mushrooms. Cook at P4 3 - 4 minutes.
Blend together soup and sour cream. Spoon over
chicken. Cover and cook at P4 12 - 15 minutes.
Remove chicken to a serving platter. Stir sauce and
spoon over chicken. Serve with rice or vegetables.
Makes: 6 - 8 servings
VEAL PAPRIKA
lamb shoulder chops
500 g
onion, finely chopped
1
clove garlic, minced
1
butter or margarine
15 ml
flour
15 ml
tomato paste
30 ml
paprika
2 ml
small green or red pepper,
1
cut into 1" (2.5 cm) cubes
beef broth
250 ml
sour cream
60 ml
Trim fat and bones from meat and cut meat into 1"
(2.5 cm) cubes. Place onion, garlic and butter or
margarine in a 3-quart (3 L) casserole dish. Cook at
P7 2 - 3 minutes. Add flour, tomato paste and
paprika and cook at P7 for an additional 2 minutes.
Add lamb, pepper and broth.
To Cook by Sensor Cooking: Prepare as above,
and cover with lid. Press Sensor Cook Button nine
times, then Start.
To Microwave: Cover and cook at P6
24 - 26 minutes. Stir in sour cream and serve with
vegetables.
Makes: 4 servings
chicken pieces
1.5 kg
onion, sliced
1
dried tarragon leaves
2 ml
salt and pepper
mushrooms, finely sliced 125 ml
can cream of mushroom
1
soup
(300 g)
sour cream
125 ml
1 lb
1
⁄2 lb
1 cup
1
2 tsp
⁄ tsp
1⁄4 tsp
12
3 tbsp
⁄ cup
12
boneless veal, cut into
1" (2.5 cm) cubes
fresh mushrooms, sliced
chicken broth, divided
large onion, finely
chopped
paprika
salt
pepper
dash caraway seeds
flour
sour cream
500 g
250 g
250 ml
1
10 ml
2 ml
1 ml
45 ml
125 ml
In a 2-quart (2 L) casserole, combine veal,
mushrooms, 1⁄2 cup (125 ml) broth, onion, paprika,
salt, pepper and caraway. Cover with lid.
To Cook by Combination: Cook at P7 5 minutes.
Stir. Cook on Combination 2, 30 - 35 minutes.
To Microwave: Cook at P7 3 minutes and at P4
15 - 21 minutes; stir occasionally.
To Complete: Blend flour with remaining 1⁄2 cup
(125 ml) broth until smooth. Stir into dish. Cook at P7
2 - 3 minutes, or until sauce is thickened. Blend in
sour cream.
Makes: 4 servings
- 29 -
CASSEROLES
IRISH STEW
2 lb
1
⁄4 tsp
2
2
2 cups
2
2
1
1 tsp
1⁄2 tsp
21⁄2 cups
1⁄4 cup
BEEF BOURGUIGNON
A
boneless lamb, cut in 1"
1 kg
(2.5 cm) cubes
Kitchen Bouquet, optional
1 ml
carrots, sliced
2
potatoes, peeled and
2
cubed
turnip, cubed
500 ml
onions, quartered
2
celery stalks with leaves,
2
cut in pieces
bay leaf
1
salt
5 ml
pepper
2 ml
water, divided
625 ml
flour
60 ml
20
4
1
⁄4 lb
1
⁄2 lb
2 lb
2 tbsp
1
1 tsp
1⁄2 tsp
1⁄2 tsp
1
11⁄2 cups
1 tbsp
1
Coat meat with Kitchen Bouquet.
In a 3-quart (3 L) casserole, combine all ingredients
except 1⁄2 cup (125 ml) water and flour. Cover with lid.
To Cook by Sensor Cooking: Cover and Cook at
P7 5 minutes. Press Sensor Cook Button nine
times, then, Start.
To Microwave: Cover and cook at P7 1 - 2 minutes,
then at P4 60 - 70 minutes.
To Complete: Blend flour with remaining water and
browning sauce. Stir into hot liquid of stew until
blended. Cook at P7 2 - 3 minutes, or until thickened.
Remove bay leaf before serving.
Makes: 4 - 6 servings
MERMAID’S IMPERIAL DELIGHT
1
⁄4 cup
2 tbsp
1 lb
2 cups
⁄ cup
3⁄4 cup
6 oz
34
chopped green pepper
60 ml
butter or margarine
30 ml
medium shrimp, shelled
500 g
and cleaned
cooked rice (see page 35) 500 ml
mayonnaise
180 ml
peas, drained
180 ml
package crabmeat,
180 g
drained and flaked
(canned or frozen,
thawed)
salt and pepper to taste
buttered bread crumbs (optional)
To Microwave: In a 2-quart (2 L) casserole dish,
combine green pepper and butter. Heat at P7
11⁄2 minutes; stir once. Add shrimp and heat at P4
2 minutes; stir once. Stir in remaining ingredients.
Heat, covered with glass lid, at P4 8 - 9 minutes, or
until heated through, stir twice.
If desired, top with buttered bread crumbs.
Makes: 6 servings
14
⁄ cup
2 tbsp
2 tbsp
A
silver skin onions or
20
cooking onions, chopped
4
salt pork, diced
125 g
whole button mushrooms 250 g
beef chuck or round,
1 kg
cubed
Kitchen Bouquet
30 ml
carrot, finely grated
1
salt
5 ml
pepper
2 ml
thyme
2 ml
bay leaf
1
burgundy red wine
375 ml
tomato paste
15 ml
clove garlic, finely
1
chopped
parsley, chopped
60 ml
soft butter
30 ml
flour
30 ml
To skin onions, cover with boiling water and cook at
P7 1 minute. Immediately put into cold water and slip
off skins. In a 4-quart (4 L) casserole, cook salt pork
at P7 1 minute. Stir in onions and mushrooms. Cover
and cook at P7 4 - 5 minutes, stirring once. Coat
beef pieces with Kitchen Bouquet by tossing in a
plastic bag. Add to casserole along with remaining
ingredients except butter and flour. Cover meat with
a small plate to hold beneath the liquid. Cook at P7
10 minutes.
To Cook by Sensor Cooking: Cover with lid and
press Sensor Cook Button nine times, then Start.
To Complete: Combine butter and flour. Stir into
casserole. Cover and cook at P7 5 minutes, or until
thickened. Remove bay leaf before serving.
Makes: 6 servings
BEEF CURRY CASSEROLE
1 tbsp
1
1
1⁄4 cup
1 tsp
1⁄2 cup
2 lb
1 tbsp
A
oil
large onion, chopped
large tomato, chopped
curry paste
flour
beef stock
chuck steak, fat removed
and cut into 1" (2.5 cm)
cubes
vinegar
15 ml
1
1
60 ml
5 ml
125 ml
1 kg
15 ml
Place oil, onion and tomato in a 3-quart (3 L)
casserole dish and cook at P7 for 4 - 5 minutes. Stir
in remaining ingredients.
To Cook by Sensor Cooking: Prepare as above
and cover. Press Sensor Cook Button nine times,
then Start.
To Microwave: Cover and cook at P4 for
40 - 45 minutes. Stir occasionally during cooking.
Serve with rice.
Makes: 4 - 6 servings
- 30 -
CASSEROLES
POTATO CASSEROLE
12
1 ⁄ lb
1
⁄2 cup
3
1
1⁄4 cup
2
BUSY DAY TUNA CASSEROLE
A
potatoes, peeled and
sliced (approx. 4)
sour cream
green onions, finely
chopped
small onion, thinly sliced
grated Parmesan cheese
slices bacon, finely
chopped
750 g
1
(61⁄2 oz)
4 cups
125 ml
3
10 oz
1
60 ml
2
4 oz
10 oz
In a 2-quart (2 L) casserole dish, layer potatoes, sour
cream and onions. Top with cheese and bacon.
To Cook by Sensor Cooking: Prepare as above.
Cover with lid and Press Sensor Cook Button eight
times, then Start.
To Microwave: Cover and cook at P7
18 - 20 minutes. Stand, covered, 5 - 10 minutes
before serving.
Makes: 4 - 6 servings
CURRIED CHICKEN
3 tbsp
2 - 3 tbsp
1 tbsp
1⁄2 tsp
1⁄2 tsp
1 lb
1
⁄ cup
1 tsp
14
A
all-purpose flour
45 ml
lemon juice
30 - 45 ml
curry powder
15 ml
ground ginger
2 ml
salt
2 ml
pound boneless, skinless 500 g
chicken breasts,
cut into 1" (2.5 cm) cubes
small onion, finely chopped
1
butter or margarine
60 ml
instant chicken bouillon
5 ml
In a 2-quart (2 L) casserole dish, Combine together
flour, lemon juice, curry, ginger and salt in a small
bowl. Set aside. In a 2-quart (2 L) casserole, place
cut up chicken combined with onion. Stir in flour
mixture until well combined. Add in butter and
bouillon.
To Cook by Sensor Cooking: Cover and place on
Ceramic Tray. Press Sensor Cook Button eight
times, then Start. At the end of cooking, let stand,
covered, 10 minutes. Serve chicken on top of rice.
Makes: 4 servings
34
⁄ cup
2 tbsp
1 cup
can tuna, drained and
flaked
noodles, cooked and
drained (See page 35)
can condensed cream of
mushroom soup
can of sliced mushrooms,
drained
package of frozen peas,
defrosted
milk
chopped pimento
crushed potato chips
A
1
(195 g)
1L
300 g
120 g
300 g
180 ml
30 ml
250 ml
In a 3-quart (3 L) casserole, combine all ingredients
except potato chips, mix well.
To Cook by Sensor Cooking: Cover with lid and
press Sensor Cook Button eight times, then Start.
After time appears in Display Window, stir twice.
To Microwave: Cover with wax paper. Cook at P6
6 minutes at P4 8 - 11 minutes. Stir twice.
To Complete: Top with potato chips, let stand,
uncovered, 3 minutes.
Makes: 4 - 6 servings
EGGPLANT PARMIGIANA
1
⁄ cup
1⁄4 cup
2 tbsp
2 cups
1⁄2 tsp
1⁄2 tsp
8 oz
13
14
A
eggplant [(1 ⁄ lb (625 g)]
dry bread crumbs
grated Parmesan cheese
butter, melted
spaghetti sauce
oregano
Italian seasoning
mozzarella cheese,
shredded
1
80 ml
60 ml
30 ml
500 ml
2 ml
2 ml
240 g
Pierce skin of eggplant several times. Place eggplant
on paper towel in oven. Cook at P7 7 - 8 minutes, or
until eggplant is almost tender, roll over twice. Let
cool. Cut into 1⁄2" (1.5 cm) slices.
Meanwhile, combine bread crumbs, Parmesan
cheese and butter. Combine spaghetti sauce,
oregano and Italian seasoning. In a square dish,
alternately layer spaghetti sauce, eggplant, crumb
mixture and mozzarella cheese.
To Cook by Sensor Cooking: Cover and press
Sensor Cook Button eight times, then Start. Let
stand 5 minutes.
To Microwave: Cook at P4 15 - 17 minutes, or until
hot and bubbly. Let stand 5 minutes before serving.
Makes: 4 servings
- 31 -
VEGETABLES AND SIDE DISHES
DIRECTIONS FOR COOKING FROZEN VEGETABLES BY MICROWAVE
Frozen Vegetables
For 9 - 10 oz (270 - 300 g) packages, remove
vegetables from their package and place in
1 - 11⁄2-quart (1 - 1.5 L) casserole. Follow
manufacturer's directions for amount of water to add
to the dish. A minimum of 2 tbsp (30 ml) water
should be added to frozen vegetables.
Cover with a lid or plastic wrap. Cook at P7 for
5 - 9 minutes, or until slightly tender. Stir halfway
through cooking and before stand time. Let stand,
covered, 3 minutes before serving.
Frozen Vegetables in a Pouch
Remove pouch from the package and place on a
microwave-safe plate. Cut small slit in the center of
pouch. Cook at P7, following times on the package
directions (approximately 31⁄2 - 7 minutes, depending
on vegetable). Let stand, 2 minutes, before serving.
To Cook by Sensor Cooking: Cover with a lid or
wax paper. Press the Sensor Cook Button four
times. Stir once when time appears in the Display
Window and let stand 3 minutes.
DIRECTIONS FOR COOKING FRESH VEGETABLES BY MICROWAVE
Weights given in the chart for fresh vegetables are
the purchase weight before peeling and trimming.
Prepare vegetables for cooking. Cut, slice, or trim as
directed in the chart. Place vegetables in the
casserole. Add amount of water recommended in the
chart. Add salt to water or salt after cooking. Whole
vegetables, such as potatoes or eggplant, should be
pierced with a fork several times before cooking.
Arrange on a microwave-safe dish in the oven.
Arrange potatoes in a circular pattern on the dish.
Cook potatoes, uncovered, by Microwave and
Sensor Cooking.
To Microwave: Cover with a lid or plastic wrap. Cook
according to the recommended time in the chart.
Two-thirds of the way through cooking, stir,
rearrange, and/or turn vegetables over.
To Cook by Sensor Cooking: With Sensor Cooking
it is not necessary to know the weight of vegetables.
Except potatoes, cover with a lid or cover loosely, but
completely, with plastic wrap. Choose the appropriate
vegetable category, then press Start Button.
For root vegetables, such as potatoes and carrots,
press the Sensor Cook Button once. For fresh
vegetables, press the Sensor Cook Button twice.
For canned vegetables, press the Sensor Cook
Button three times. For frozen vegetables, press the
Sensor Cook Button four times. If softer or firmer
vegetables are preferred, use the Doneness Control.
When time appears in the Display Window, stir
vegetables.
To Complete: After cooking, stir vegetables. Let
stand, covered, before serving. Vegetables that are
cut into pieces should stand 3 minutes. Whole
vegetables should stand 5 minutes.
Microwave Cooking Chart for Fresh Vegetables
Vegetable
Artichokes, 6 - 8 oz (180 - 240 g) ea.
Asparagus, 6" (15 cm) spears
Beans, Green or Wax, cut into 11⁄2" (4 cm) pieces
Broccoli, cut into spears
Brussels Sprouts
Cauliflower, flowerettes
Carrots, sliced 1⁄2" (1.5 cm) thick
Corn, fresh on the Cob
Eggplant,
Fresh, cubed
whole (pierce skin)
Onions, small whole, 8 - 10
Potatoes, (pierce skin before cooking), about 6 oz
(180 g) ea. Cook uncovered. Turn over halfway
through cooking. Place on microwave-safe dish.
Squash, Summer, sliced 1⁄2" (1.5 cm) thick
Squash, Winter, cut up
Amount
Water
2
4
1 lb (500 g)
1 lb (500 g)
1 lb (500 g)
10 oz (300 g)
1 lb (500 g)
1 lb (500 g)
1 ear
2 ears
4 ears
1 lb (500 g)
1 - 11⁄4 lb
(500 - 625 g)
1 lb (500 g)
1
2
4
1 lb (500 g)
1 lb (500 g)
rinsed and
drained
2 tbsp (30 ml)
1⁄4 cup (60 ml)
–––––
2 tbsp (30 ml)
2 tbsp (30 ml)
1⁄4 cup (60 ml)
2 tbsp (30 ml)
2 tbsp (30 ml)
1⁄4 cup (60 ml)
1⁄4 cup (60 ml)
–––––
- 32 -
14
⁄ cup (60 ml)
–––––
–––––
–––––
–––––
–––––
Approximate
Cooking Time at
P7 Power
(in minutes)
9 - 11
14 - 16
7-8
9 - 11
7-9
6-8
10 - 12
7-9
2-3
4-6
9 - 11
7 - 81⁄2
41⁄2 - 6
61⁄2 - 71⁄2
2-3
4-6
8 - 10
7-9
1⁄2 - 71⁄2
6
VEGETABLES AND SIDE DISHES
RATATOUILLE
2
1
1
⁄3 cup
2
1
(11⁄2 lb)
3
(1 lb)
2
(1 lb)
1⁄4 cup
2 tsp
14
⁄ tsp
VEGETABLE FRITTATA
A
medium onions, sliced
2
medium green pepper,
1
cut into 1⁄2" (1.5 cm) slices
oil
80 ml
cloves garlic, finely
2
chopped
medium eggplant, peeled
1
and cut into 1⁄2" (1.5 cm) (750 g)
pieces
medium tomatoes, cut
3
into sixteenths
(500 g)
medium zucchini, cut into
2
1⁄2" (1.5 cm) slices
(500 g)
vegetable juice cocktail
60 ml
or tomato juice
each basil and parsley
10 ml
flakes
pepper
1 ml
2 tbsp
1
4
3
1 ⁄2
6
12
⁄ cup
RATATOUILLE SQUARES
6
⁄ cup
1⁄4 cup
14
1 cup
butter
onion, thinly sliced
asparagus stalks, sliced
mushrooms, sliced
zucchini, sliced
eggs, beaten
salt and pepper to taste
pepperoni, thinly sliced,
optional
30 ml
1
4
3
1⁄2
6
125 ml
Cook butter and onion in an 8" (20 cm) quiche dish
at P7 31⁄2 - 41⁄2 minutes. Add asparagus, mushrooms
and zucchini. Cook at P7 4 - 41⁄2 minutes, stirring
once.
To Cook by Sensor Cooking: Add remaining
ingredients to quiche dish, stirring well. Cover with
lid. Press Sensor Cook Button eight times, then
Start.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Bake 20 - 22 minutes, or until set.
To Microwave: Add eggs, seasonings and if desired,
pepperoni. Cover. Cook at P3 51⁄2 - 7 minutes.
Makes: 4 servings
In a 4-quart (4 L) casserole, combine onions, green
pepper, oil and garlic. Cover with lid. Cook at P7
4 - 5 minutes; stir once. Stir in remaining ingredients;
cover.
To Cook by Sensor Cooking: Press Sensor Cook
Button twice. When time appears in display window,
stir once.
To Microwave: Cook at P7 16 - 19 minutes; stir
twice.
Let stand, covered, 5 minutes before serving.
Makes: 8 servings
16 oz
A
SCALLOPED POTATOES
creamed cottage cheese
480 g
(1 container)
eggs
6
flour
60 ml
grated Parmesan cheese
60 ml
Half recipe Ratatouille
(See above)
Mozzarella cheese, grated 250 ml
2 tbsp
2 tbsp
2 tbsp
1 tsp
1⁄2 tsp
11⁄2 cups
4
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 375˚F (190˚C). Mix cottage cheese, eggs, flour
and grated Parmesan cheese until smooth. Spread
in an 8" (20 cm) square baking dish. Spoon
ratatouille on top. Sprinkle with Mozzarella cheese.
Bake at 375˚F (190˚C), 30 - 40 minutes, or until set.
Makes: 6 servings
12
⁄ cup
butter
chopped onion
flour
salt
pepper
milk
potatoes, peeled and
thinly sliced
grated cheese
30 ml
30 ml
30 ml
5 ml
2 ml
375 ml
4
125 ml
Combine butter and onions in a 1-quart (1 L)
casserole dish. Cook at P7 1 - 11⁄2 minutes, or until
soft. Stir in flour and seasonings. Gradually add milk
stirring until smooth. Cook at P4 5 - 6 minutes,
stirring twice. Arrange half of potatoes in a layer in an
8" (20 cm) round heat-safe dish. Pour on half of the
sauce, then layer remaining potatoes and top with
other half of the sauce. Cook at P4 20 - 25 minutes, or
until potatoes are tender.
Sprinkle on cheese, cover, and let stand, 5 minutes.
Makes: 4 servings
- 33 -
VEGETABLES AND SIDE DISHES
SPINACH AND PHYLLO PIE
10 oz
8 oz
2
1⁄2 cup
1 tbsp
1⁄2 tsp
1
4
2 tbsp
2 tsp
fresh spinach or frozen
spinach, defrosted and
well-drained
Feta cheese
eggs
milk or cream
flour
nutmeg
dash ground pepper
clove garlic, minced
sheets phyllo pastry,
defrosted
butter, melted
sesame seeds
300 g
240 g
2
125 ml
15 ml
2 ml
1
4
30 ml
10 ml
Wash spinach and remove leaves from stalks. Cut
leaves finely and place into a 3-quart (3 L) casserole
dish. Cover and cook at P7 3 - 5 minutes. Drain well.
Crumble in Feta cheese.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven to 400˚F (200˚C). In a small bowl, beat eggs
lightly and combine with cream, flour, nutmeg,
pepper and garlic. Place spinach and cheese into a
9" (23 cm) pie plate and add egg mixture. Lay one
sheet of phyllo over top of spinach mixture. Brush
with melted butter and repeat method with remaining
sheets of phyllo, brushing with butter between each
layer of phyllo. Trim off excess phyllo around edges
and press down at the sides of dish. Brush with
butter and sprinkle with sesame seeds. With a sharp
knife, cut a diamond pattern in top of pastry. Bake at
400˚F (200˚C) for 15 - 20 minutes.
Makes: 4 - 6 servings
SESAME BROCCOLI AND
CAULIFLOWER
2 tbsp
1 tbsp
1
⁄2
1
1 tbsp
⁄ tsp
14
oil
sesame seeds
bunch broccoli, cut into
flowerettes
small head cauliflower,
cut into flowerettes
soy sauce
ginger
Spinach And Phyllo Pie
GREEN BEANS AMANDINE
14
⁄ cup
⁄4 cup
1 lb
1
30 ml
15 ml
1
⁄2
1
1
1
15 ml
1 ml
To Microwave: Place oil and sesame seeds in a
21⁄2-quart (2.5 L) casserole. Cook at P7 4 minutes.
Add broccoli and cauliflower. Mix soy sauce and
ginger. Pour over vegetables, stir well. Cover with
plastic wrap. Cook at P7 6 - 7 minutes, stir once.
Let stand, covered, 5 minutes.
Makes: 4 servings
⁄4 cup
⁄2 tsp
slivered almonds
butter or margarine
fresh green beans, cut
into 11⁄2" (4 cm) pieces
water
salt
dash ground nutmeg,
optional
60 ml
60 ml
500 g
60 ml
2 ml
To Microwave: Combine almonds and butter in a
2-cup (500 ml) glass measuring cup. Cook at P7
1 - 2 minutes, or until almonds are lightly browned,
reserve. Combine beans and water in a 1-quart
(1 L) casserole. Cook, covered with lid at P7
4 - 6 minutes, or until beans are tender, stir once.
Add remaining ingredients and almonds and butter.
Let stand, covered, 3 minutes before serving.
Makes: 4 servings
- 34 -
PASTA, GRAINS AND CEREALS
DIRECTIONS FOR COOKING PASTA, RICE AND CEREALS
Approx.
Approx.
Cooking
Standing
Time
Time
(in minutes) (in minutes)
Container
Size
Amount
of
Hot water
Power
Pasta
Egg Noodles
medium width
8 oz (240 g)
4-quart (4 L)
casserole
11⁄2-quarts
(1.5 L)
P7 then
P6
2
8 - 10
3
Elbow Macaroni
8 oz (240 g)
4-quart (4 L)
casserole
11⁄2-quarts
(1.5 L)
P7 then
P6
2
10 - 12
3
Spaghetti, broken
8 oz (240 g)
4-quart (4 L)
casserole
11⁄2-quarts
(1.5 L)
P7 then
P6
2
10 - 12
3
2-quart (2 L)
casserole
P6
14 - 15
5
2-quart (2 L)
casserole
as
package
directs
21⁄2 cups
(625 ml)
P6
16 - 17
5
2-quart (2 L)
casserole
21⁄2 cups
(625 ml)
P6
15 - 16
5
2-cup
(500 ml)
glass bowl
1 cup
(250 ml)
P7
3
1
4-cup (1 L)
glass bowl
11⁄2 cups
(375 ml)
P7 then
P6
3
2
1
2-cup
(500 ml)
glass bowl
3
⁄4 cup
(180 ml)
P7
2-3
1
4-cup (1 L)
glass bowl
11⁄2 cups
(375 ml)
P7 then
P4
3
21⁄2 - 4
1
6-cup (1.5 L)
glass bowl
3 cups
(750 ml)
P7 then
P4
5
11⁄2 - 3
2
Item
Rice*
Flavoured Rice
Mix
6.8 oz (190 g)
Long Grain
1 cup (250 ml)
Short Grain
1 cup (250 ml)
Cereal
Cream of Wheat
1 serving
1
⁄4 cup (60 ml)
2 servings
1
⁄3 cup (80 ml)
Oatmeal
1 serving
1
⁄3 cup (80 ml)
2 servings
2⁄3 cup (165 ml)
4 servings
11⁄3 cups
(330 ml)
Cornmeal,
Wheat-Bran
1 serving
1⁄4 cup (60 ml)
34
2-cup
(500 ml)
glass bowl
⁄ cup
(180 ml)
P7
2-4
1
2 servings
2⁄3 cup (165 ml)
4-cup (1 L)
glass bowl
11⁄2 cups
(375 ml)
P7 then
P4
3
3-5
1
4 servings
1 cup (250 ml)
6-cup (1.5 L)
glass bowl
3 cups
(750 ml)
P7 then
P4
5
11 - 13
2
Special
Instructions
Add 1 tsp (5 ml) oil
and 1 tsp (5 ml) salt
to water. Cover and
heat water to a boil
(14 - 16 min. at P7).
Add pasta. Cook
uncovered; stir
occasionally. Let
stand, covered.
Pasta that is to be
added to a casserole
should be slightly
undercooked.
Cover and heat
water to a boil
(6 - 7 min. at P7).
Add rice, salt and
butter (amount of
salt and butter as
package directs).
Cook covered; stir.
Let stand, covered.
Combine cereal,
water and salt
(optional).
Cook uncovered.
Stir several times.
* For instant rice products, use package directions. Bring hot water to a boil. Stir in product; let stand, covered.
- 35 -
PASTA, GRAINS AND CEREALS
ADAPTING RECIPES
To Cook by Combination:
Choose a recipe that is traditionally cooked in the
oven. Prepare recipe according to the recipe
directions. Place a dish in the oven. Cook on
Combination 3. Check doneness 10 - 15 minutes
before the recipe's minimum recommended cooking
time.
To Microwave:
Choose recipes that are prepared on the range-top
or oven. Use our charts as guidelines for the
amount of liquid needed, dish size and power to
use. Rice needs time to reconstitute, so it is best
cooked at P3.
To convert your own pasta recipes, follow these
guidelines.
To Bake:
Choose a recipe that is traditionally cooked in the
oven. Prepare recipe according to the recipe
directions. Set the oven temperature
25 - 50˚F (10 - 25˚C) lower than conventional
temperatures. Place the Oven Rack on the Ceramic
Tray. Preheat the oven at the recipe recommended
temperature. Place a dish on the Oven Rack. Check
doneness 10 - 15 minutes before the recipe's
minimum recommended cooking time. Recipes that
"set" are best cooked by Bake.
FUSILLI WITH SHRIMP
PEPPERED SESAME NOODLES
8 oz
2 tbsp
2 tbsp
6-8
3 tbsp
2 tbsp
4-5
2 tbsp
vermicelli
sesame oil
peanut oil
fresh chili or jalapeño
peppers, sliced; seeds
removed, if desired
Worcestershire sauce
soy sauce
green onions, cut
diagonally into 1⁄2" (1.5 cm)
pieces
sesame seeds, toasted
1
240 g
30 ml
30 ml
6-8
⁄4 cup
2
2 tbsp
2 tbsp
1
⁄4 tsp
1
⁄4 tsp
1
⁄4 tsp
1
⁄8 tsp
1 lb
45 ml
30 ml
4 -5
2 cups
8 oz
2 tbsp
30 ml
To Microwave: Cook vermicelli, drain, rinse and set
aside. In a 2-cup (500 ml) glass measuring cup blend
sesame and peanut oil. Cook at P7 1 minute. Add
chili peppers. Cook at P7 15 seconds. Add
Worcestershire sauce and soy sauce. Pour over
cooked vermicelli. Toss to coat. Cook at P7
3 minutes. Add green onions and sesame seeds. Mix
well.
Makes: 6 - 8 servings
olive oil, divided
cloves garlic, finely
chopped
lemon juice
white wine
oregano
salt
crushed red pepper
pepper
shrimp, shelled and
cleaned
chopped tomato
fusilli, cooked and drained
sliced green onions
60 ml
2
30 ml
30 ml
1 ml
1 ml
1 ml
0.5 ml
500 g
500 ml
240 g
30 ml
To Microwave: In a 2-quart (2 L) casserole, heat
2 tbsp (30 ml) oil at P7 30 seconds. Add garlic; cook
at P7 30 seconds. Stir in remaining olive oil, lemon
juice, wine and seasonings. Cook at P7 2 minutes.
Stir in shrimp and tomato. Cover with lid. Cook at P4
4 minutes, or until shrimp is tender; stir once. Toss
with cooked fusilli and green onions. Cook at P7 2
minutes to heat through.
Makes: 4 servings
- 36 -
PASTA, GRAINS AND CEREALS
COUSCOUS WITH JULIENNED
VEGETABLES
1 cup
11⁄2 cups
2
2 tbsp
1
2 tbsp
1⁄2 cup
1⁄2 cup
1⁄2 cup
12
⁄ cup
couscous
water
envelopes instant
chicken broth
butter
clove garlic, minced
finely chopped onion
julienned carrot strips
julienned zucchini strips
julienned summer squash
strips
grated Parmesan cheese
MACARONI AND CHEESE
1
⁄4 cup
2 tbsp
1
1⁄4 cup
1 tsp
1 tsp
1⁄4 tsp
2 cups
2 cups
1⁄3 cup
1 tsp
8 oz
250 ml
375 ml
2
30 ml
1
30 ml
125 ml
125 ml
125 ml
125 ml
A
butter
onion, minced
clove garlic, minced
flour
dry mustard
salt
pepper
milk
Cheddar cheese, grated
fresh bread crumbs
paprika
macaroni, cooked and
drained (See page 35)
60 ml
30 ml
1
60 ml
5 ml
5 ml
1 ml
500 ml
500 ml
80 ml
5 ml
240 g
To Microwave: Place couscous in a 2-quart (2 L)
casserole. Heat water at P7 21⁄2 - 3 minutes, or until
boiling. Pour water over chicken broth granules in a
2-cup (500 ml) glass measuring cup. Pour hot broth
over couscous; cover and set aside.
In a 1-quart (1 L) glass casserole, heat butter at P7
45 seconds, or until melted. Add garlic and onion.
Cover. Cook at P7 1 minute. Add carrots. Cover.
Cook at P7 1 minute. Add zucchini and squash.
Cover. Cook at P7 11⁄2 minutes. Stir cooked
vegetables into couscous. Cover. Cook at P7
1 minute. Stir in Parmesan cheese.
Makes: 6 - 8 servings
In a 4-cup (1 L) glass measuring cup, melt butter at
P7 50 seconds. Add onion and garlic, cook at P7
1 minute. Stir in flour, mustard, salt and pepper.
Gradually add milk. Cook at P7 3 minutes, stirring
once. Continue cooking at P4 3 - 4 minutes, or until
sauce thickens. Stir in Cheddar cheese. Stir sauce
into macaroni, in an 8 cup (2 L) casserole. Top with
bread crumbs and paprika.
To Cook by Sensor Cooking: Cover with lid. Press
Sensor Cook Button eight times, then Start.
To Microwave: Cover with waxed paper. Cook at P6
7 - 9 minutes.
Makes: 6 servings
Variation:
Use 1⁄2 cup (125 ml) of tomato sauce for 1⁄4 cup
(60 ml) milk and 1⁄8 tsp (0.5 ml) basil for dry mustard.
BEEF AND MACARONI CASSEROLE
PASTA PRIMAVERA
34
⁄ lb 1 lb
1
1⁄2
1 cup
1 tsp
1
⁄2 tsp
1
⁄4 tsp
1 cup
11⁄4 cups
1
(14 oz)
1
⁄2 cup
ground beef
onion, chopped
green pepper, chopped
celery, chopped
parsley
salt
pepper
elbow macaroni
(uncooked)
water
can tomato sauce
grated Cheddar cheese
A
375 g 500 g
1
1⁄2
250 ml
5 ml
2 ml
1 ml
250 ml
310 ml
1
(420 g)
125 ml
Crumble ground beef in a 2-quart (2 L) casserole.
Cook at P4 5 - 7 minutes, or until barely pink; stirring
twice. Add onion, peppers and celery.
To Cook by Sensor Cooking: Add remaining
ingredients except cheese. Cover with lid and press
Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 3 minutes. Add
remaining ingredients, except cheese. Cover with a
lid or plastic wrap. Cook at P6 3 minutes, then P4
15 - 18 minutes, or until macaroni is tender.
To Complete: Sprinkle on cheese. Cover and let
stand 5 minutes.
Makes: 4 - 6 servings
8 oz
⁄ cup
2 cups
2 cups
3
2
1 tsp
1⁄4 cup
2 tbsp
1⁄3 cup
14
spaghetti or spirals
butter or margarine
broccoli florets
cauliflower florets
carrots, cut in julienne
cloves garlic, minced
basil
fresh parsley, chopped
oil
grated Parmesan cheese,
salt and pepper
240 g
60 ml
500 ml
500 ml
3
2
5 ml
60 ml
30 ml
80 ml
To Microwave: Cook pasta according to chart on
page 35. Drain and add butter. In a 3-quart (3 L)
casserole, combine vegetables, garlic, herbs and oil.
Cover. Cook at P7 5 - 7 minutes. Let stand
3 minutes. Add pasta and cheese. Toss well. Season
to taste with salt and pepper.
Makes: 4 servings
- 37 -
PASTA, GRAINS AND CEREALS
SPANISH RICE
RICE PILAF
A
1
⁄ cup
large onion, chopped
1
green pepper, finely
60 ml
chopped
2 tbsp
butter or margarine
30 ml
19 oz
can of stewed tomatoes,
570 g
chopped and drained;
reserve liquid
1 cup
long grain rice
250 ml
11⁄2 tsp
salt
7 ml
1⁄8 tsp
pepper
0.5 ml
1⁄8 tsp
cayenne
0.5 ml
1⁄8 tsp
cloves
0.5 ml
water
In a 2-quart (2 L) casserole, combine onion, green
pepper and butter. Cook at P7 21⁄2 - 31⁄2 minutes; stir
once. Add tomatoes, rice and seasonings. Add
enough water to reserved tomato liquid to equal
21⁄4 cups (560 ml). Stir in.
To Cook by Sensor Cooking: Cover with glass or
ceramic lid. Press Sensor Cook Button eight times,
then Start.
To Microwave: Cover and cook at P7 5 minutes,
then at P3 16 - 18 minutes.
To Complete: Let stand, covered, 10 minutes before
serving.
Makes: 6 servings
14
CRACKED WHEAT WITH TOMATO
2 tbsp
⁄2 cup
1
10 oz
1 cup
1 cup
2
⁄3 cup
1⁄2 tsp
1
1
butter
green onions, chopped
garlic clove, minced
chicken broth
bulgar (cracked wheat)
chick peas
water
dill
tomato, chopped
A
30 ml
125 ml
1
300 g
250 ml
250 ml
165 ml
2 ml
1
In a 2-quart (2 L) casserole, combine butter, onions
and garlic. Cook at P7 2 - 21⁄2 minutes. Stir in broth,
bulgar, chick peas, water and dill. Cover with lid.
Cook at P7 10 minutes.
To Cook by Sensor Cooking: Stir in tomato. Cover.
Press Sensor Cook Button eight times, then Start.
To Microwave: Cook at P7 15 minutes. Stir in
tomato. Cover and cook at P7 5 minutes, or until
liquid is absorbed.
To Complete: Stir and let stand, covered,
5 minutes.
Makes: 6 servings
1
⁄4 cup
1 cup
21⁄4 cups
1
⁄4 cup
111⁄2 tsp
butter or margarine
long grain rice
chicken broth
raisins, optional
curry powder
60 ml
250 ml
560 ml
60 ml
57 ml
Heat butter in a 2-quart (2 L) casserole at P7
1 minute, or until melted, stir in rice. Cook at P7
2 - 4 minutes, or until rice is browned, stir once. Add
remaining ingredients and cover with lid.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Bake 35 - 45 minutes, or until
rice is done.
To Cook by Combination: Cover and cook on
Combination 4, 25 - 35 minutes, or until rice is
tender.
To Microwave: Cook at P7 4 - 6 minutes and at P3
12 - 14 minutes, or until rice is tender.
To Complete: Let stand, covered, 5 minutes.
Variation:
Cook 1⁄4 cup (60 ml) slivered almonds with butter.
Makes: 6 servings
GRANOLA CEREAL
14
⁄ cup
1 tsp
1 tsp
2 cups
2⁄3 cup
1
⁄3 cup
⁄4 cup
1
⁄3 cup
1
⁄3 cup
1
honey
vanilla
cinnamon
rolled oats
soy nuts or coarsely
chopped nuts
wheat germ, optional
packed brown sugar
coconut
raisins
60 ml
5 ml
5 ml
500 ml
165 ml
80 ml
60 ml
80 ml
80 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 325˚F (165˚C). Combine all ingredients in a
shallow 2-quart (2 L) dish. Bake 40 - 45 minutes,
stirring every 15 minutes.
To Microwave: In a small glass measuring cup, heat
honey at P7 30 seconds. Stir in vanilla and
cinnamon.
In a shallow 2-quart (2 L) casserole, combine oats,
nuts, wheat germ, brown sugar and coconut. Stir in
honey mixture. Cook at P7 6 - 8 minutes, stir twice.
Add raisins.
To Complete: Cool completely, stirring occasionally
to crumble mixture. Store in air tight container.
NOTE:
To make granola snack, follow above procedure.
Add 1⁄4 cup (60 ml) oil with honey.
Recipe may be doubled, however, heat in small
quantities. Additions of dried chopped apricots or
dates may be used.
Makes: 3 cups (750 ml)
- 38 -
DESSERTS AND BREADS
DIRECTIONS FOR COOKING CAKES, CUPCAKES, MUFFINS AND QUICK
BREADS ON MICROWAVE
For packaged mixes, prepare batter according to the
recipe on package directions. When unsure about
converting conventional recipes follow a similar
recipe.
Use recommended dish size. Glass dishes allow the
bottom of baked goods to be checked visually for
doneness. After cooking, visually check the bottom
for doneness. Microwaveable plastic or ceramic may
also be used.
Grease bottom of the dish when cakes are served
from the dish. Grease the bottom and sides, and line
bottom of the dish with wax paper, when the food is
inverted from the dish. Never flour the dish.
Use only 21⁄4 cups (560 ml) of batter (half full) for a
8 - 9-inches (20 - 23 cm) round or square dish. Cook
the second layer immediately after the first. The
remaining batter can be used for cupcakes.
Shield square dishes with triangles of foil on each
corner; mold around dish. When necessary, shield
ends of loaf dishes with 3-inches (7.5 cm) strip of foil.
Remove foil approximately halfway through the
cooking time.
When cooking cupcakes and muffins, line microwave
muffin pans with paper baking cups or grease solid
cups. Fill cups 2⁄3 full.
Cover with wax paper when indicated in the chart or
recipe. Most packaged mixes, and some recipes,
benefit from 2-stage cooking. We have given
2-stage cooking directions where they are helpful.
Check during cooking since recipes and cooking
times vary. After cooking, tops may be sticky, but a
toothpick, inserted near the center should come out
clean.
Let stand, uncovered, on a flat surface for
10 - 15 minutes. Stand time is important to allow the
food to finish cooking. When left in the pan longer,
cakes may be difficult to invert out of the pan.
Cakes and breads that are to be inverted should be
loosened from the sides of the dish. Carefully turn
the food out of the dish and peel off the waxed paper.
Store, covered, until ready to serve.
Microwave Cooking Chart for Desserts
Item
Amount of
Batter
Butter cake
Single layer or half
of prepared mix
21⁄4 cups
(560 ml)
Butter cake
All batter or enough
for layers
Cupcakes
All batter
23
⁄ full
Brownies
Bar Cookies
Muffins
large size
2 cups
(500 ml)
11⁄2 cups
(375 ml)
1⁄4 cup
(60 ml)
each
Dish Size
8 - 9"
(20 - 23 cm)
Round or
square dish
14 cup (3.5 L)
fluted, tube
dish
1
2
6
8 - 9"
(20 - 23 cm)
square dish
8 - 9"
(20 - 23 cm)
square dish
1
2
6
Cooking Power and
Time (in minutes)
Special
Instructions
Stand
Time
(in minutes)
First
Stage
Second
Stage
P4
6 - 8 min.
–––––
–––––
P4
10 min.
P7
1 - 2 min.
Cover with
wax paper.
–––––
–––––
Cool
–––––
–––––
Cool
completely
P7
23⁄4 - 31⁄4 min.
–––––
Cool
completely
–––––
–––––
–––––
P4
25 - 35 sec.
40 - 50 sec.
2 - 21⁄4 min.
P4
91⁄2 -101⁄2 min.
P3
6 min.
P4
40 - 60 sec.
1 - 11⁄2 min.
3 - 5 min.
- 39 -
10,
uncovered
15,
uncovered
DESSERTS AND BREADS
Baking cakes, cupcakes, muffins,
quick bread and yeast breads on
convection
ADAPTING RECIPES
Your favorite yeast and quick bread recipes can be
baked in this oven on BAKE. Just follow our
guidelines.
BAKE temperatures may be 25 - 50˚F (10 - 25˚C)
lower than conventional temperatures. For quick
breads prepare batter according to the recipe
directions, and reduce the recommended baking
temperature by 25˚F (10˚C). For muffins, bake at
375˚F (190˚C). Place the Oven Rack on the
Ceramic Tray. Preheat the oven according to the
temperature recommendations. Place a dish on
the Oven Rack. Check doneness 5 - 10 minutes
sooner than minimum conventional baking times.
Bake muffins 12 - 18 minutes. Quick breads and
muffins are done when a toothpick inserted near
center comes out clean.
Bake yeast breads and rolls at 325˚F (165˚C).
Prepare recipe according to directions. Place the
Oven Rack on the Ceramic Tray. Preheat the oven
to 325˚F (165˚C). Place a dish on the Oven Rack
in the oven. Check yeast breads 5 - 10 minutes
sooner than minimum conventional baking times.
Check yeast rolls 5 minutes sooner than minimum
conventional baking times. Yeast breads and rolls
are done when the top is nicely browned and
bread sounds hollow when tapped on bottom.
Place the Oven Rack on the Ceramic Tray. Preheat
the oven. Use the temperature indicated in the recipe
or reference panel of prepared mix. Baking
temperatures correspond to most conventional
cookbook recipes. Use only one cake layer, 12-cups
(3 L) muffin pan or two loaf pans at one time. For two
cake layers, bake one after the other.
Use metal pans when baking.
To prepare cake pans, either grease and flour the
bottom or place a circle of wax paper on the bottom
and grease. For muffins and cupcakes, grease or line
cups with paper. Bread pans should have the bottom
and sides greased.
When cakes, muffins, brownies and quick breads are
cooked, they will spring back when touched on the
top, the sides will pull away from the pan and a
toothpick inserted near the center will come out dry.
Yeast breads and rolls will be browned on all sides
and sound hollow when tapped.
Proofing (rising) of homemade yeast
bread dough
Select a yeast bread recipe that yields one or two
loaves. Prepare dough according to recipe directions.
Place the dough in a well greased large bowl. Brush
top of the dough with oil. Cover loosely with plastic
wrap.
Place 3 cups (750 ml) of warm water in a 101⁄2"
(26.5 cm) glass or glass ceramic pie plate or square
dish. Place a bowl with the dough in the water.
Heat at P1 25 - 30 minutes, or until dough doubles in
size. Dough has risen when two fingertips lightly
pressed into dough leave an impression.
Punch dough down. Let rest, covered, 15 minutes.
Shape into loaves as recipe directs. Place dough into
the well greased 81⁄2 x 41⁄2 x 21⁄2" (22 x 11 x 6 cm)
loaf dishes that will fit into a 10" (25 cm) square dish.
Bake according to recipe directions.
2-stage microwave defrosting and
proofing (rising) of frozen bread
dough
Fill a 12 x 9" (31 x 23 cm) glass dish with 4 cups
(1 L) hot tap water. Heat at P7 4 minutes.
Generously grease one or two 81⁄2 x 41⁄2 x 21⁄2"
(22 x 11 x 6 cm) glass loaf dishes and oil all sides of
frozen bread dough. Place the dough in the loaf dish,
set in hot water. Cover with wax paper.
Heat at P4, 2 minutes.
Turn dough over.
Heat at P6, 2 minutes.
Let stand in oven 10 minutes. Dough should be
defrosted and slightly warm. If needed, continue
heating at P6 in 1 minute intervals, until defrosted.
To rise, heat at P4 , 1 minute. Let stand in oven
15 minutes. Repeat procedure until dough rises 1"
(2.5 cm) above dish. Procedure is usually repeated
3 - 4 times.
Bake according to recipe directions.
- 40 -
DESSERTS AND BREADS
BRAN MUFFINS (refrigerator)
3 cups
1 cup
1
⁄2 cup
1
⁄2 cup
1⁄2 cup
2
2 cups
21⁄2 cups
1 tbsp
1⁄2 tsp
11⁄2 cups
bran
boiling water
vegetable oil
molasses
sugar
eggs
buttermilk
whole wheat flour
baking soda
salt
raisins, optional
750 ml
250 ml
125 ml
125 ml
125 ml
2
500 ml
625 ml
15 ml
2 ml
375 ml
To Microwave: Prepare batter the night before use.
Put bran in a large bowl and cover with boiling water.
In a separate bowl combine oil, molasses, sugar and
eggs. Beat well. Add buttermilk to bran. Add
remaining dry ingredients. Add liquid ingredients and
stir until just combined. Cover tightly and refrigerate.
Line or grease a 6-cup muffin pan. Fill cups to 2⁄3 full.
Cook at P4 3 minutes and P7 2 minutes, or until
cake tester comes out clean. For one muffin, cook at
P4 45 - 55 seconds. Batter will keep refrigerated for
two weeks, or frozen for two months.
Makes: 2 dozen
Sally Lunn
SALLY LUNN
4 cups
1⁄3 cup
2 tsp
2
34
⁄ cup
⁄ cup
1⁄2 cup
3
12
OATMEAL-HONEY BREAD
5 3 ⁄4 61⁄4 cups
2
1 cup
3
⁄4 cup
1 cup
1
⁄3 cup
1
⁄3 cup
11⁄2 tsp
2
flour, divided
1L
sugar
80 ml
salt
10 ml
packages active dry yeast
2
[1⁄4 oz (8 g) each]
milk
180 ml
water
125 ml
shortening
125 ml
eggs, beaten
3
Combine 11⁄3 cups (330 ml) flour, sugar, salt and
yeast in a large bowl. Combine milk, water and
shortening in a 2-cup (500 ml) glass measuring cup.
Heat at P4 21⁄2 minutes, or until temperature is
120 - 130˚F (50 - 55˚C). Blend warm liquids into flour
mixture; beat with electric mixer at medium speed,
2 minutes. Beat in remaining flour and eggs. Cover
with towel; let rise in warm place free from draft until
doubled, about 11⁄2 hours. Punch down batter and
turn into greased 10" (25 cm) tube pan or 12-cup
(3 L) fluted tube pan; cover with towel. Let rise for an
additional 30 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Place pan on Oven Rack.
Bake 25 - 30 minutes, or until golden brown. Run
knife around center and outer edge of bread; turn
onto serving plate. Serve warm.
Makes: 1 loaf
all purpose flour, divided
packages dry yeast
milk
water
oats
honey
butter
salt
eggs, separated
1.43 1.56 L
2
250 ml
180 ml
250 ml
80 ml
80 ml
7 ml
2
In a large bowl, combine 2 cups (500 ml) flour and
yeast. Set aside. In a medium microwavable bowl,
combine milk, water, oats, honey, butter and salt.
Heat at P7 1 - 11⁄2 minutes, or until warm [120˚F
(50˚C)]. Add to flour mixture and stir. Set aside egg
whites. Beat egg yolks into mixture at low speed
30 seconds, then at high speed 3 minutes.
Gradually, stir in remaining flour with a spoon. Turn
dough onto floured surface. Knead until smooth and
elastic. Shape into a ball. Place in a greased bowl
and roll to grease surface. Cover with a towel and
allow to rise until double in bulk in a warm place or
according to microwave proofing directions. When
risen, punch down and divide in two. Cover with a
towel, let rise 10 minutes.
Place in two greased loaf pans or shape in one
round and place on baking sheet. Cover and let rise
until double.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Brush loaves with beaten egg
white and sprinkle with oats. Bake 35 - 40 minutes.
Remove from pans and cool on rack.
Makes: 2 loaves
- 41 -
DESSERTS AND BREADS
POTATO PUFF ROLLS
221⁄2 cups
1
⁄4 cup
1 tsp
1
1⁄2 cup
1⁄2 cup
1⁄4 cup
1⁄4 cup
1
ZUCCHINI NUT BREAD
500 flour, divided
625 ml
sugar
60 ml
salt
5 ml
package instant dry yeast
1
milk
125 ml
mashed potatoes
125 ml
water
60 ml
shortening
60 ml
egg
1
1 cup
⁄ cup
2 tsp
1 tsp
1⁄2 tsp
1⁄2 tsp
1
⁄2 tsp
1
⁄2 cup
1 cup
1⁄2 cup
2
1 tsp
11⁄2 cups
12
all-purpose flour
whole wheat flour
ground cinnamon
baking soda
salt
baking powder
ground nutmeg
chopped nuts
packed brown sugar
oil
eggs
vanilla
shredded zucchini
250 ml
125 ml
10 ml
5 ml
2 ml
2 ml
2 ml
125 ml
250 ml
125 ml
2
5 ml
375 ml
To Bake: Combine 1 cup (250 ml) flour, sugar, salt
and yeast; set aside. In a 2-cup (500 ml) glass
measuring cup, heat milk, mashed potatoes, water
and shortening at P7 1 - 2 minutes until very warm
[130˚F (55˚C)]. With electric mixer, at medium speed,
gradually add milk mixture to dry ingredients in bowl
and beat for 2 minutes, scraping bowl occasionally.
Add 1⁄2 cup (125 ml) flour and egg and beat until well
combined, about 1 minute. Stir in enough additional
flour to make soft dough. Turn out onto lightly floured
surface; knead until smooth and elastic, about 8 - 10
minutes. Dough will be sticky. Place in greased bowl.
Cover with plastic wrap and towel; let rise in warm
place free from draft until doubles, about 1 - 11⁄2
hours. Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Punch dough down; turn out
onto lightly floured surface. Cover; let rest 10
minutes. Divide dough into 36 pieces. Shape each in
a ball. Grease 12-cup muffin pan. Place three balls in
each muffin cup. Cover with towel; let rise in warm
place until doubled, about 45 minutes. Place pan on
rack. Bake at 350˚F (180˚C), 18 - 20 minutes, or until
browned.
Makes: 12 rolls
Combine flours, cinnamon, baking soda, salt, baking
powder, nutmeg and nuts; set aside. In a large bowl,
with an electric mixer at high speed, beat brown
sugar, oil, eggs and vanilla for 2 minutes; stir in
zucchini. Add flour mixture. Stir only until flour is
moistened. Line bottom of a 9 x 5" (23 x 13 cm) loaf
dish with wax paper. Spoon batter into dish.
To Cook by Combination: Place Oven Rack on
Ceramic Tray. Preheat oven at 350˚F (180˚C), then
reset to Combination 4. Cook 25 - 30 minutes, or
until toothpick inserted in center comes out clean.
To Microwave: Shield ends of dish with 3" (7.5 cm)
strips of foil, molding around dish. Cook at P1
10 minutes; remove foil strips. Cook at P6
5 - 6 minutes, or until top is dry and a toothpick
inserted near center comes out clean.
To Complete: Let stand 15 minutes. Invert and
remove wax paper, let stand until cool. Store,
covered, until ready to serve.
Makes: 1 loaf
ORANGE BLUEBERRY MUFFINS
CORNBREAD
13⁄4 cups
1
⁄3 cup
1 tsp
1⁄2 tsp
1⁄2 tsp
1
1⁄2 cup
1⁄3 cup
3⁄4 cup
1 tsp
flour
sugar
baking powder
baking soda
salt
egg, beaten
orange juice
oil
blueberries, fresh or
frozen, defrosted
grated orange peel
13
⁄ cup
⁄2 cup
1
1 cup
1 cup
2 tsp
1⁄4 tsp
1⁄2 tsp
1 cup
430 ml
80 ml
5 ml
2 ml
2 ml
1
125 ml
80 ml
180 ml
1
5 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 375˚F (190˚C). Combine flour, sugar, baking
powder, baking soda and salt. Add egg, orange juice
and oil; stir until flour is moistened. Batter should be
lumpy. Fold blueberries and orange peel into mixture.
Grease 12-cup muffin pan, or line with paper baking
cups; fill 2⁄3 full. Sprinkle each muffin with sugar, if
desired. Place muffin pan on Oven Rack. Bake at
375˚F (190˚C), 16 - 18 minutes, or until toothpick
inserted near center comes out clean. Remove from
pan. Store covered.
Makes: 12 muffins
shortening
brown sugar
egg
cornmeal
flour
baking powder
salt
baking soda
buttermilk*
80 ml
125 ml
1
250 ml
250 ml
10 ml
1 ml
2 ml
250 ml
In a medium bowl, cream shortening and sugar
together. Add egg and beat well. Stir in cornmeal.
Combine flour with baking powder and salt. Add
baking soda to buttermilk. Alternately add flour and
milk to creamed mixture, beginning and ending with
flour. Stir until just combined.
To Microwave: Pour into a greased 81⁄2" (22 cm)
square cake dish. Cook at P3 6 minutes, then at P7
4 - 5 minutes, or until toothpick inserted near center
comes out clean. Let stand 10 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 375˚F (190˚C). Pour into greased square cake pan
and bake 30 - 35 minutes. Serve warm or cold.
Makes: 9 - 12 pieces
*Sour milk may be substituted.
- 42 -
DESSERTS AND BREADS
DIRECTIONS FOR BAKING CAKES AND PIES USING ONE TOUCH BAKING
One Touch Baking takes the guesswork out of baking
cakes or pies. There is no need to select cooking
time or oven temperature. The oven does it
automatically.
To Bake Cakes: Place the Oven Rack on the
Ceramic Tray. Place cake on the Oven Rack, choose
the appropriate cake category and press Start
Button.
Auto Cake
Prepare batter according to the package or recipe
directions. For best results, use recipes from the
dessert section of the cookbook. Cook one cake at a
time. Use metal pan for best results.
The Auto Cake feature is sub-divided into two
categories:
Auto Convection Button five times is for cakes that
will bake in 25-35 minutes. Auto Convection Button
six times are for cakes that will bake in 45-65
minutes.
The cake categories are not suitable for fudge cakes,
brownies or traditional fruit cake recipes.
Auto Pie
There are three sub-categories for the Auto Pie
feature. To use press Auto Convection Button seven
times for double crusted pies with fresh fruit filling.
Press Auto Convection Button eight times for
double crusted frozen pies [no larger than 2 lb 5 oz
(1150 g)]. Press Auto Convection Button nine times
for baking double crusted pies with precooked or
canned pie filling.
To Bake Pies: Place Oven Rack on Ceramic Tray.
For best results, place frozen pies on a small cookie
sheet on the Oven Rack. Choose the appropriate pie
category and press Start Button.
Baking Chart for Cake and Cookie Mixes
Grease and/or flour aluminum cake pans, or grease
cookie sheets according to the package directions.
Bake for times recommended in the chart. To check
doneness, insert a toothpick and it should come out
clean. Cool on cake rack according to the package
directions. Remove from the dish and cool
completely.
Prepare batter according to package directions.
NOTE:
To bake two 8- or 9-inches layers, each layer must
be baked separately. Place the Oven Rack on the
Ceramic Tray. Preheat the oven to temperature
indicated in the chart. Place pan on the Oven Rack.
For cupcakes, or muffin pan with metal or paper
baking cups. Fill 2⁄3 full.
Item
Brownie Mix
12 - 24 oz (360 - 720 g)
Bundt Cake Mix
22 - 30 oz (660 - 900 g)
Package Cake Mix
15 - 21 oz (450 - 630 g)
Fluted tube pan or
Angel food cake pan
Cupcakes (12)
9-inch cake pan
Yellow and all flavors
Refrigerated Cookie
Dough
15 - 27 oz (450 - 810 g)
Package Cookie Mix
14 - 36 oz (420 - 1080 g)
Oven Temperature
Baking Time
Check doneness 2 minutes sooner than
350˚F (180˚C)
minimum package cooking time.
Reduce package temperature Check doneness at minimum package cooking
by 25˚F (10˚C)
time.
Reduce package temperature Check doneness at minimum package cooking
by 25˚F (10˚C)
time.
Reduce package temperature Check doneness at minimum package cooking
by 25˚F (10˚C)
time.
Reduce package temperature Check doneness at minimum package cooking
by 25˚F (10˚C)
time.
Check doneness at minimum package cooking
time.
325˚F (165˚C)
Check doneness 1 minute sooner than minimum
325˚F (165˚C)
package cooking time.
- 43 -
DESSERTS AND BREADS
SPICE NUT CAKE
2 cups
1 cup
1 tsp
1 tsp
3⁄4 tsp
3⁄4 tsp
3⁄4 tsp
1⁄3 cup
3⁄4 cup
1 cup
3
1⁄2 cup
LOAF POUND CAKE
A
sifted all-purpose flour
granulated sugar
baking powder
salt
baking soda
ground cloves
ground cinnamon
shortening
brown sugar
buttermilk or sour milk
eggs
finely chopped walnuts
34
500 ml
250 ml
5 ml
5 ml
3 ml
3 ml
3 ml
80 ml
180 ml
250 ml
3
125 ml
⁄ cup
⁄ tsp
3
⁄4 cup
1 tsp
3
11⁄4 cups
1⁄2 tsp
1⁄4 tsp
12
1 cup
1 tsp
1
⁄4 tsp
1
⁄2 cup
2 tbsp
2
1 cup
1 tsp
CARROT CAKE
A
sifted all-purpose flour
baking powder
salt
milk
butter
eggs
sugar
vanilla extract
butter or margarine
grated lemon peel
sugar
vanilla extract
eggs
sifted all-purpose flour
baking powder
salt
180 ml
2 ml
180 ml
5 ml
3
310 ml
2 ml
1 ml
Grease the bottom of a 9 x 5 x 3" (23 x 13 x 7.5 cm)
pan. Place Oven Rack on Ceramic Tray. Cream
butter and lemon peel, gradually add sugar,
creaming until light, about 6 minutes at medium
speed on an electric mixer. Add vanilla then eggs,
one at a time, beating well after each. Stir dry
ingredients; stir in. Pour batter into prepared pan.
Place pan in oven rack.
To Cook by Convection Cooking: Press Auto
Convection Button six times, then Start.
To Bake: Preheat at 300˚F (150˚C). Bake
55 - 60 minutes or until toothpick inserted near
center comes out clean.
To Complete: Cool in pan. Sift confectioners' sugar
lightly on top.
Grease and flour two 9 x 11⁄2" (23 x 4 cm) round cake
pans. Place Oven Rack on Ceramic Tray. Sift
together first seven ingredients. Add shortening,
brown sugar and buttermilk. Mix until all flour is
moistened. Beat 2 minutes at medium speed in an
electric mixer. Add eggs, beat 2 minutes more, stir in
nuts. Pour batter into prepared pans. Place pan on
Oven Rack. Bake one layer at a time.
To Cook by Convection Cooking: Press Auto
Convection Button five times, then Start. Cool
10 minutes, remove from pans. Cool completely.
To Bake: Preheat oven at 325˚F (165˚C). Bake
30 - 35 minutes, or until toothpick inserted near
center comes out clean. Cool 10 minutes, remove
from pans. Cool completely.
Makes: 1 loaf
HOT-MILK SPONGE CAKE
A
250 ml
5 ml
1 ml
125 ml
30 ml
2
250 ml
5 ml
Grease 9 x 9 x 2" (23 x 23 x 5 cm) square pan. Place
Oven Rack on Ceramic Tray. Sift together flour,
baking powder and salt. Heat milk and butter until
butter melts; keep hot. Beat eggs until thick and
lemon coloured about 1 minute on high speed of
electric mixer. Gradually add sugar, beating
constantly at medium speed for 4 - 5 minutes. Add
sifted dry ingredients to egg mixture; stir just until
blended. Stir in hot milk mixture and vanilla, blend
well. Pour batter into prepared pan.
To Cook by Convection Cooking: Press Auto
Convection Button five times, then Start.
To Bake: Preheat at 325˚F (165˚C). Bake
30 - 35 minutes, or until toothpick inserted near
center comes out clean.
To Complete: Cool in pan 10 minutes, remove from
pans. Cool completely.
Makes: 9 - 12 pieces
2 cups
2 cups
1 tsp
1 tsp
1 tsp
1 tsp
3 cups
1 cup
4
A
all-purpose flour
sugar
baking powder
baking soda
salt
ground cinnamon
finely shredded carrots (9)
cooking oil
eggs
500 ml
500 ml
5 ml
5 ml
5 ml
5 ml
750 ml
250 ml
4
Grease and lightly flour a 13 x 9 x 2" (33 x 23 x
5 cm) baking pan. Place Oven Rack on Ceramic Tray.
In a large mixing bowl, stir together flour, sugar,
baking powder, baking soda, salt and cinnamon, add
carrot, oil and eggs. Mix until moistened, beat at
medium speed of electric mixer for 2 minutes. Pour
into prepared pan. Place pan on Oven Rack in oven.
To Cook by Convection Cooking: Press Auto
Convection Button six times, then Start.
To Bake: Preheat at 300˚F (150˚C). Bake
55 - 60 minutes, or until toothpick inserted near
centre comes out clean.
To Complete: Cool in pan 10 minutes, remove from
pan. Cool completely.
Makes: 12 - 15 servings
- 44 -
DESSERTS AND BREADS
ADAPTING RECIPES
Check doneness a few minutes sooner than the
minimum conventional baking time. Cakes are done
when a toothpick inserted near center comes out
clean. Prepare recipe and cookie sheet or pans
according to the recipe directions. Place the Oven
Rack on the Ceramic Tray. Preheat the oven
according to the temperature recommendations.
Place cookie sheet on Oven Rack. Check doneness
at the minimum recommended cooking time.
Cake and cookie recipes can be baked on Bake.
Bake temperatures may be 25 - 50˚F (10 -25˚C)
lower than conventional temperature for cakes and
cookies. For layer cakes, use 325˚F (165˚C).
For pound cakes or cakes baked in a fluted tube
pan, bake at 300˚F (150˚C). For fruit cake, use
250˚F (120˚C). Prepare cake and cake pans
according to the recipe directions. Always use metal
pans for best results. Place the Oven Rack on the
Ceramic Tray. Preheat the oven according to the
recipe temperature recommendations.
Place a dish on the Oven Rack.
UP - SIDE DOWN PEAR CAKE
Topping:
1
⁄3 cup
1 cup
2 tbsp
1⁄4 tsp
1⁄4 tsp
2
1
⁄4 cup
Cake:
2 cups
1
⁄2 tsp
2 tsp
1
⁄2 cup
2
⁄3 cup
2
1 tsp
2
⁄3 cup
MINI CHEESECAKES
butter
brown sugar
red wine
cinnamon
cloves
Bosc pears, peeled
and sliced
ground walnuts
80 ml
250 ml
30 ml
1 ml
1 ml
2
flour
salt
baking powder
butter or margarine
sugar
eggs
vanilla extract
milk
500 ml
2 ml
10 ml
125 ml
165 ml
2
5 ml
165 ml
Crumb:
1
⁄4 cup
1 cup
1 tbsp
Filling:
1
(8 oz)
1
⁄4 cup
1
1 tsp
6
60 ml
In a 9" (23 cm) round cake pan, combine butter,
brown sugar, wine, cinnamon and cloves. Cover with
wax paper. Heat at P7 2 - 3 minutes, or until sugar is
melted. Stir well. Arrange pear slices attractively on
mixture. Sprinkle with nuts in between slices; set
aside.
In a small bowl, combine flour, salt and baking
powder. Cream the butter and sugar with an electric
mixer at high speed, until creamy. Beat in the eggs
and vanilla. Alternately add milk and flour mixture.
Pour over pears.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 350˚F (180˚C). Place cake on Oven Rack
and bake, 30 - 35 minutes, or until toothpick inserted
near center comes out clean.
To Microwave: Cook at P4 10 minutes, then P7
2 minutes, or until toothpick inserted near center
comes out clean.
To Complete: Let stand 5 - 10 minutes; invert onto a
serving plate and serve warm.
Makes: 1 cake
butter
graham cracker crumbs
sugar
60 ml
250 ml
15 ml
package cream cheese
1
(240 g)
60 ml
1
5 ml
6
sugar
egg
vanilla extract
sliced strawberries,
kiwi, etc.
To Microwave: In a small bowl, melt butter at P7
20 - 40 seconds. Stir in crumbs and sugar.
Use 6 custard cups or two 6-cup muffin pans. Line
with paper liners. Divide crumb mixture among cups.
With back of a spoon, press crumbs on bottom and
sides. Soften cream cheese in a bowl at P3
11⁄2 - 2 minutes. Beat cream cheese and sugar until
smooth. Beat in egg and vanilla. Divide among cups.
For custard cups, cook at P4 3 - 5 minutes or until
set.
For muffin pans, cook at P4 1 - 11⁄2 minutes. Repeat
with second pan. Cool. Place slices of fruit on each
cake before serving.
Makes: 6 servings
- 45 -
DESSERTS AND BREADS
FRUIT CRISP
4 cups
2 tbsp
2 tsp
1⁄2 cup
1⁄2 cup
1 tsp
1⁄2 cup
1⁄3 cup
12
⁄ cup
sliced fruit (apples*,
pears, peaches, berries)
sugar
orange or lemon rind
rolled oats
whole wheat flour
cinnamon
brown sugar
butter or margarine,
melted
chopped walnuts
RUM CAKE
1L
Cake:
1
(1 lb)
4
1⁄2 cup
1⁄2 cup
1⁄2 cup
1 cup
Rum Glaze:
1⁄4 cup
1⁄2 cup
1⁄3 cup
30 ml
10 ml
125 ml
125 ml
5 ml
125 ml
80 ml
125 ml
To Microwave: In a 9" (23 cm) round dish, layer fruit
with sugar and rind. Combine oats, flour, cinnamon
and brown sugar in a medium bowl. Cut in butter,
until texture is crumblike. Stir in nuts and sprinkle
over fruit. Cook at P4 15 - 20 minutes, or until fruit is
tender.
Makes: 6 servings
* Add 1⁄4 cup (60 ml) orange juice to apples.
eggs
water
oil
dark rum
finely chopped nuts
butter, melted
sugar
dark rum
1
(500 g)
4
125 ml
125 ml
125 ml
250 ml
60 ml
125 ml
80 ml
Using an electric mixer, beat cake mix, eggs, water,
oil and rum, in a large bowl, for 2 minutes.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Pour batter into greased 14 cup
(3.5 L) bundt or tube pan. Bake 45 - 55 minutes.
To Microwave: Heavily grease a 14 cup (3.5 L)
fluted tube dish. Press nuts on sides and bottom of
dish. Pour batter into dish, cover with wax paper and
cook at P3 10 minutes. Remove wax paper and cook
at P6 6 - 8 minutes. Let stand 10 minutes.
To Complete: Prepare rum glaze by heating butter
and sugar at P7 1 minute. Stir in rum. Pierce cake all
over with a long skewer. Pour half the glaze over
cake. Invert cake onto serving plate and drizzle
remaining glaze over cake until it is all absorbed.
Sprinkle with nuts. Store covered.
Makes: 1 cake
DATE SQUARES
Filling:
1 lb
1⁄2 cup
1⁄3 cup
1 tbsp
Base:
3⁄4 cup
3⁄4 cup
1⁄4 tsp
1 cup
1 cup
package yellow cake mix
CHEWY OATMEAL COOKIES
dates
sugar
orange juice
flour
500 g
125 ml
80 ml
15 ml
butter
brown sugar
salt
rolled oats
whole wheat flour
180 ml
180 ml
1 ml
250 ml
250 ml
Combine dates, sugar and juice in a medium bowl.
Cook at P7 4 - 5 minutes, stirring occasionally. Purée
in blender or food processor. Stir in flour. In a
medium bowl, cream butter, sugar and salt together.
Stir in oats and flour until mixture resembles coarse
crumbs. Reserve 1 cup (250 ml) of base. Press
remainder in 8" (20 cm) square dish. Spread date
mixture evenly on top.
Sprinkle on remaining base.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 325˚F (165˚C). Follow procedure using square
metal pan. Bake 30 - 35 minutes. Cool.
To Microwave: Cook at P4 14 - 16 minutes.
Makes: 16 squares
3⁄4 cup
11⁄3 cups
2
1 tsp
1 cup
1
⁄2 tsp
1
⁄2 tsp
1 tsp
1⁄2 tsp
1⁄4 tsp
2 cups
1 cup
shortening, softened
brown sugar
eggs
vanilla extract
flour
baking soda
salt
cinnamon
cloves
nutmeg
oats
raisins
180 ml
330 ml
2
5 ml
250 ml
2 ml
2 ml
5 ml
2 ml
1 ml
500 ml
250 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
at 350˚F (180˚C). Cream shortening and sugar
together. Beat in eggs and vanilla until smooth. Add
flour, soda, salt and spices. Mix well. Stir in oats and
raisins. Drop by the spoonful onto greased cookie
sheet. Bake 8 - 10 minutes. Let stand 5 minutes
before removing from pan. Reset oven to preheat
while making repeated batches of cookies.
Makes: 3 - 4 dozen
- 46 -
PIES
Cooking pudding and pie filling
mixes
ADAPTING RECIPES
For pie baking, follow directions given here and in
the recipes in this cookbook. Place the Oven Rack
on the Ceramic Tray before preheating the oven.
Use homemade or package pie crust mixes.
DO NOT use refrigerated or frozen pie crusts, as
these do not cook properly. Roll out dough to
1
⁄8-inch (0.5 cm) thickness. Use 9-inches (23 cm)
aluminum pie plates. For fruit pies, preheat the
oven to the temperature a similar recipe
recommends. Oven Rack should be on the
Ceramic Tray. Bake 40 - 60 minutes, or until crust
is brown and juice bubbles. Pie edges may be
shielded with a 2 - 3-inches (5 - 7.5 cm) strip of foil
to prevent excess browning.
In a container twice the volume of the mix, combine
ingredients according to the package directions.
Cook at P4 according to the time recommended in
the chart. Stir twice during cooking time.
Chill before serving. Stir rice or tapioca pudding
occasionally. Egg custard, rice pudding and tapioca
pudding will thicken as they chill.
Item
Regular Pudding and Pie Filling
4 servings [31⁄4-41⁄8 oz (98-124 g)]
6 servings [43⁄4-51⁄2 oz (142-165 g)]
Egg Custard* [3 oz (90 g)]
Rice Pudding* [33⁄4 oz (112 g)]
Tapioca Pudding* [31⁄2 oz (105 g)]
Approx.
Cooking
Time at
P4
(in minutes)
5-7
9 - 11
5-6
71⁄2 - 9
7 - 81⁄2
* Mixture will thicken as it chills.
Preparing Pie Crusts
PIE CRUST
To Bake: For single pie shell.
Place Oven Rack on the Ceramic Tray. Preheat at
425˚F (220˚C). Prepare pastry using your favourite
recipe, prepared mix or frozen pie shell. Use a metal
pie plate. Prick the bottom and sides with a fork.
Bake according to time in the chart.
To Microwave: For single pie shell. Substitute some
whole wheat flour for white flour. If desired, add a few
drops of yellow food coloring or browning agent to
the liquid to improve the color.
Crusts may also be brushed with dark corn syrup or
molasses for sweet fillings or Worcestershire or soy
sauce for savory fillings. Use a microwaveable
plastic, glass or ceramic pie plate. Prick the bottom
and sides with a fork. Let rest 10 minutes before
cooking. Cook according to time in the chart. Visually
check for doneness. Pastry crusts should be opaque.
If crust is undercooked, add cooking time in
15 second increments.
Crust
Microwave
Bake
Homemade
or mix
Frozen
P6
31⁄2 - 5 min.
P4
4 - 51⁄2 min.
P4
1 - 2 min.
425˚F (220˚C)
8 - 10 min.
375˚F (190˚C)
7 - 10 min.
325˚F (165˚C)
5 - 8 min.
Graham Cracker
or Cookie Crust
1 cup
⁄ tsp
1⁄3 cup
34 tbsp
12
flour
salt
shortening
cold water
250 ml
2 ml
80 ml
45 60 ml
In a medium bowl, combine flour and salt. Cut in
shortening until mixture resembles coarse crumbs.
Add water, a tablespoon at a time, stirring lightly with
fork. Gather dough into a ball. Roll dough 1⁄8" (0.5 cm)
thick.
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 375˚F (190˚C). Gently place crust in a
9" (23 cm) pie plate. Trim edge so 3⁄4" (2 cm)
overhang remains. Roll overhang down to rim of pie
plate. Flute edge. Prick bottom and sides of crust
with fork. Place pie plate on Oven Rack. Bake at
375˚F (190˚C), 14 - 16 minutes, or until crust is
golden brown. Cool completely before filling.
To Microwave: Gently place crust in a 9" (23 cm)
glass pie plate. Trim edge, so 3⁄4" (2 cm) overhang
remains. Roll overhang down to rim of pie plate. Flute
edge. Prick sides and bottom of crust with fork. Let
stand 10 minutes. Place dish on inverted pie plate.
Cook at P7 31⁄2 - 5 minutes, or until crust is opaque.
If crust is undercooked, add cooking time in
15-second increments. Let stand until cool.
Makes: one 9" (23 cm) pie crust
NOTE:
For two crust pie, use 2 cups (500 ml) flour,
1 tsp (5 ml) salt, 2⁄3 cup (165 ml) shortening and
5 - 7 tbsp (75 - 105 ml) water. Prepare as directed
above. Cut dough in half. Roll out into two crusts.
- 47 -
PIES
TROPICAL PIE
1
3
⁄4 cup
13⁄4 cups
3 tbsp
1
(31⁄2 oz)
3⁄4 cup
3
1
(8 oz)
2 tbsp
APPLE PIE
envelope unflavoured
1
gelatin
pineapple juice
180 ml
toasted coconut
430 ml
butter or margarine,
45 ml
melted
package tapioca pudding
1
mix
(105 g)
milk
180 ml
eggs, separated
3
can crushed pineapple,
1
undrained
(240 g)
sugar
30 ml
Sweetened whipped
cream, optional
To Microwave: In a 21⁄2-quart (2.5 L) glass bowl,
sprinkle gelatin over pineapple juice, let stand
5 minutes. Meanwhile, in a 9" (23 cm) pie plate, toss
together coconut and melted butter. Press coconut
into bottom and up sides of dish to make a crust.
Add pudding mix and milk to gelatin mixture, stir until
well blended. Cook at P6 5 - 7 minutes, or until
mixture boils. Beat egg yolks slightly. Stir a small
amount of hot mixture into egg yolks, return to hot
mixture, beating until well blended. Stir in undrained
pineapple. Chill until mixture mounds slightly, about
40 minutes.
In a small bowl, with electric mixer at high speed,
beat egg whites until soft peaks form. Gradually beat
in sugar, continue beating until stiff peaks form. Fold
egg whites into pudding mixture. Turn into prepared
crust. Chill until firm, about 3 hours. Garnish, if
desired, with toasted coconut and whipped cream.
Makes: 8 servings
1
2 lb
1 tbsp
⁄ cup
2 tbsp
1 tsp
1⁄8 tsp
1⁄8 tsp
2 tbsp
34
Pastry for 2-crust
9" (23 cm) pie
fresh baking apples or
peaches
lemon juice
sugar
flour
cinnamon
nutmeg
salt
butter or margarine
1
1 kg
15 ml
180 ml
30 ml
5 ml
0.5 ml
0.5 ml
30 ml
To Bake: Place Oven Rack on Ceramic Tray. Preheat
oven at 400˚F (200˚C). Roll out half of pastry and
line 9" (23 cm) aluminum pie plate. Roll out top crust;
set aside. Peel, core and slice each apple into
sixteenths; toss with lemon juice. In small bowl,
combine sugar, flour, cinnamon, nutmeg and salt;
add to apples and toss until well coated. Place in
lined pie plate. Dot with butter. Fit top crust and flute
edges; cut 4 vent holes in top crust. Place pie plate
on Oven Rack in oven. Bake at 400˚F (200˚C),
40 - 45 minutes, shielding pie crust after 30 minutes.
Bake until crust is brown and juice bubbles through
slit.
To Cook by Convection Cooking: Place oven rack
on Ceramic Tray. Place pie on Oven Rack. Press
Auto Convection Button seven times then press
Start Button.
Makes: 8 servings
FRUIT AND ZABAGLIONE
4
⁄ cup
1⁄4 cup
4 cups
14
BANANAS FOSTER
13
⁄ cup
⁄ cup
1 tbsp
1 tsp
1 tsp
1⁄4 tsp
3
14
12
⁄ cup
⁄ cup
13
packed brown sugar
butter or margarine
water
lemon juice
rum extract
nutmeg
bananas, diagonally
sliced, 1⁄2" (1.5 cm) thick
heavy cream, whipped
coconut, toasted
80 ml
60 ml
15 ml
5 ml
5 ml
1 ml
3
125 ml
80 ml
To Microwave: In a 11⁄2-quart (1.5 L) glass bowl,
combine brown sugar, butter, water, lemon juice, rum
extract and nutmeg. Cook at P7 31⁄2 - 4 minutes, stir
twice. Add bananas and stir gently. Cook at P6
1 minute. Spoon warm bananas and sauce into
dessert dishes. Top with whipped cream and sprinkle
with toasted coconut.
Makes: 4 servings
egg yolks
sugar
Marsala or dry sherry
cut-up mixed fresh fruit
such as: strawberries,
melon, blueberries,
peaches and nectarines
4
60 ml
60 ml
1L
To Microwave: In a medium glass bowl, beat egg
yolks and sugar 3 minutes, with electric mixer at high
speed, or until thick and lemon-colored. Meanwhile,
heat Marsala at P7 1 minute, or until wine boils. With
mixer at high speed, gradually beat hot wine into egg
yolk mixture. Cook wine mixture at P6 1 - 2 minutes,
or until thickened and smooth and mixture mounds
when dropped from wire whisk, beat every
30 seconds with whisk. With mixer at high speed,
beat cooked mixture 2 minutes until light and fluffy.
NOTE:
Mixture should double in volume. Spoon some fruit
into stemmed dessert glasses, top with some sauce.
Repeat layering ending with fruit. Serve immediately.
Makes: 6 servings
- 48 -
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