Panasonic 44L Genius Inverter 1100 watt Microwave Oven User Manual

Operating Instruction and Cook Book

Microwave Oven

Household Use Only

© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2016

F0003BQ40QP

PA0815-0

Printed in China

Model Number:

NN-ST756B and NN-ST776S

Please read these instructions carefully before using this product, and save this manual for future use.

Safety Instructions

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Precautions to be taken when using Microwave Ovens for Heating foodstuffs

INSPECTION FOR DAMAGE. A microwave oven

should only be used if an inspection confi rms all of the following conditions:

1. The door fi ts squarely and securely and opens and closes smoothly.

2. The door hinges are in good condition.

3. The metal plates of a metal seal on the door are neither buckled nor deformed.

4. The door seals are neither covered with food nor have large burn marks.

PRECAUTIONS. Microwave radiation from

microwave ovens can cause harmful effects if the following precautions are not taken:

1. Never tamper with or deactivate the interlocking devices on the door.

2. Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating.

3. Never place saucepans, unopened cans or other heavy metal objects in the oven.

4. Do not let other metallic articles, e.g., fast food foil containers, touch the side of the oven.

5. Clean the oven cavity, the door and the seals with water and a mild detergent at regular intervals.

Never use any form of abrasive cleaner that may scratch or scour surfaces around the door.

6. Always use the oven with trays or cookware recommended by the manufacturer.

7. Never operate the oven without a load (i.e., an absorbing material such as food or water) in the oven cavity unless specifi cally allowed in the manufacturer’s literature.

8. For horizontally hinged doors, never rest heavy objects such as food containers on the door while it is open.

9. Do not place sealed containers in microwave ovens. Baby bottles fi tted with a screw cap or a teat are considered to be sealed containers.

10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

11. Young children should be supervised to ensure that they do not play with the appliance.

12. It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy.

13. The surfaces are liable to get hot during use.

Important Instructions

WARNING—To reduce the risk of burns, electric shock, fi re, injury to persons or excessive microwave energy:

1. Read all instructions before using the microwave oven.

2. Some products such as whole eggs and sealed containers - (for example, closed glass jars and

sealed baby bottles with teat) - may explode

and should not be heated in the microwave oven.

3. Use this microwave oven only for its intended use as described in this manual.

4. As with any appliance, close supervision is necessary when used by children.

5. Do not operate this microwave oven if it is not working properly or if it has been damaged or dropped.

6. Do not store or use this appliance outdoors.

7. Do not immerse cord or plug in water.

8. Keep cord away from heated surfaces.

9. Do not let cord hang over edge of table or counter.

10. To reduce the risk of fi re in the oven cavity:

(a) Do not overcook food. Carefully attend microwave oven if paper, plastic, or other combustible materials are placed inside the oven to facilitate cooking.

(b) Heating therapeutic wheat bags is not recommended. If heating, do not leave unattended and follow manufacturers’ instructions carefully.

(c) Remove wire twist-ties from bags before placing bag in oven.

(d) If materials inside the oven should ignite, keep oven door closed, turn oven off at the wall switch, or shut off power at the fuse or circuit breaker panel.

(e) Never leave microwave unattended while cooking or reheating.

11. Do not remove outer panel from oven.

12. Appliances are not intended to be operated by means of an external timer or separate remotecontrol system.

13. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

– 4 –

Installation and General Instructions

Earthing Instructions

This microwave oven must be earthed. In the event of an electrical short circuit, earthing reduces the risk of electric shock by providing an escape wire for the electric current. This microwave oven is equipped with a cord having an earthing wire with an earthing plug.

The plug must be plugged into an outlet that is properly installed and earthed.

WARNING—Improper use of the earthing plug can result in a risk of electric shock.

WE CERTIFY THAT THIS MICROWAVE OVEN

HAS BEEN INSPECTED AND COMPLIES WITH

THE REQUIREMENTS OF REGULATION 3,

SUBCLAUSE(2), OF THE MICROWAVE OVENS

REGULATIONS 1982.

(This statement applicable only to New Zealand.)

We certify that this microwave oven has been inspected and complies with the safety requirements of government notice 466 of March 1981, and complies with the Radio Regulation of government notice 587 of March 1986.

(This statement applicable only to South Africa)

WARNING

a) The door seals and door seal areas should be cleaned with a damp cloth. The appliance should be inspected for damage to the door seals and door seal areas and if these areas are damaged the appliance should not be operated until it has been repaired by a qualifi ed service technician trained by the manufacturer.

b) It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy.

c) If the supply cord of this appliance is damaged, it must be replaced by a qualifi ed service technician with the special cord available only from the manufacturer.

d) Before use, the user should check that whether the utensils are suitable for use in microwave ovens.

e) Liquids or other foods must not be heated in sealed containers since they are liable to explode.

f) Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

General Use

1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will refl ect continuously throughout the oven if no food or water is present to absorb energy.

This can lead to damage to the microwave oven including arcing within the oven cavity.

2. If smoke is observed, press the STOP/RESET

Pad and leave door closed in order to stifl e any fl

ames. Disconnect the power cord, and/or shut off power at the fuse or circuit breaker panel.

3. Do not dry clothes, newspapers or other materials in oven. They may catch on fi re.

4. Do not use recycled paper products, unless the paper product is labelled as safe for microwave oven use. Recycled paper products may contain impurities which may cause sparks and/or fi res when used.

5. Do not use newspapers or paper bags for cooking.

6. Do not hit or strike the Control Panel. Damage to controls may occur.

7. POT HOLDERS may be needed as heat from food is transferred to the cooking container and from the container to the Glass Tray. The

GlassTray can be very hot after removing the cooking container from the oven.

8. Do not store fl ammable materials next to, on top of, or in the oven. It could be a fi re hazard.

9. Do not cook food directly on Glass Tray unless indicated in recipes. (Food should be placed in a suitable cooking utensil.)

10. 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 microwave radiation leaks.

11. If glass tray is hot, allow to cool before cleaning or placing in water.

12. During cooking, some steam will condense inside and/or on the oven door. This is normal and safe.

Steam will disappear after the oven cools down.

13. Do not leave the microwave unattended while reheating or cooking food in disposable containers made of plastic, paper or other combustible materials, as these types of containers can ignite if overheated.

14. The microwave oven is intended for heating food and beverages. Drying of food or clothing and heating of warming pads, slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fi re.

15. Metallic containers for food and beverages are not allowed during microwave cooking

– 5 –

Installation and General Instructions

(continued)

Placement of Oven

1. The oven must be placed on a fl at, stable surface. For correct operation, the oven must have suffi cient air fl ow. Allow 15 cm of space

on the top of the oven, 10 cm at the back, and

5 cm on both sides. If one side of the oven is placed fl ush to wall, the other side or top must not be blocked. Do not remove feet.

a. Do not block air vents. If they are blocked during operation, the oven may be overheated and damaged. When using any cloth over the oven, the air intake and exhaust should not be blocked. Also allow suffi cient space on back and both sides of the oven.

b. Do not place oven near a hot or damp surface such as a gas stove, electric range or sink etc.

c. Do not operate oven when room humidity is too high.

2. This oven was manufactured for household use only.

Building-in your oven

1. This oven is intended for counter-top and builtin use only. It is not intended for use inside a cupboard. This oven may be built into a wall cabinet by using the proper trim kit

(NN-TK712SSQP) which may be purchased from you local Panasonic dealer.

2. In case of fi tting into an oven housing, please use

Panasonic's Trim Kit, NN-TK712SSQP.

3. Microwave ovens should not be built into a unit directly above a top front venting conventional cooker. This may be a safety hazard and could result in damage to your oven. This will invalidate your one year guarantee.

4. A microwave which is built in must be more than

850 mm above fl oor level. Read Trim-Kit instructions carefully before installation. It is recommended that the microwave oven is placed below a conventional oven to avoid heat damage to the facia of the microwave.

5. Care should be taken not to displace the turntable when removing containers from the appliance.

Circuits

Your microwave oven should be operated on a separate 10 A circuit from other appliances. Failure to do this may cause the power board fuse to blow, and/or food to cook slower. Do not insert higher value fuse in the power board.

Food

1. Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume.

2. Do not attempt to deep fat fry in your microwave oven.

3. Do not boil eggs in their shell and whole hardboiled eggs (unless otherwise stated in Cooking

Guide section). Pressure will build up and the eggs will explode.

4. Potatoes, apples, egg yolks, chicken wings, whole squash and sausages are examples of foods with nonporous skins. This type of food must be pierced before cooking, to prevent bursting.

5. When heating liquids, e.g. soup, sauces and beverages, in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. This could result in a sudden boil over of hot liquid. To prevent this possibility the following steps should be taken: a) Avoid using straight-sided containers with narrow necks.

b) Do not overheat.

c) Stir the liquid before placing the container in the oven and halfway through cooking time.

d) After heating, allow to stand in the oven for a short time, stirring again before carefully removing the container.

e) Microwave heating of beverages can result in delayed eruptive boiling, therefore care should be taken when handling the container.

6. DO NOT USE A CONVENTIONAL MEAT

THERMOMETER IN THE MICROWAVE OVEN.

To check the degree of cooking of roasts and poultry use a MICROWAVE THERMOMETER.

Alternatively, a conventional meat thermometer may be used after the food is removed from the oven. If undercooked, return meat or poultry to the oven and cook for a few more minutes at the recommended power level. It is important to ensure that meat and poultry are thoroughly cooked.

7. COOKING TIMES given in the Cooking Guide

section are APPROXIMATE. Factors that may

affect cooking time are preferred degree of moisture content, starting temperature, altitude, volume, size, shape of food and utensils used.

As you become familiar with the oven, you will be able to adjust for these factors.

8. It is better to UNDERCOOK RATHER THAN

OVERCOOK foods. If food is undercooked, it

can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times recommended.

9. Extreme care should be taken when cooking popcorn in a microwave oven. Cook for minimum time as recommended by manufacturer. Use the directions suitable for the wattage of your microwave oven. NEVER leave oven unattended when popping popcorn.

10. When heating food in plastic or paper containers, check the oven frequently due to the possibility of ignition.

11. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption, in order to avoid burns.

– 6 –

Microwaves and How They Work

Microwaves are a form of high frequency radio waves similar to those used by a radio, including

AM, FM and CB. They are similar to a television where the radio waves are converted to a picture on the screen. However, microwaves are much shorter than radio waves; approximately twelve centimetres wave length. Electricity is converted into microwave energy by the magnetron tube (which is the heart of the microwave oven).

From the magnetron tube, microwave energy is transmitted to the oven cavity through a small plastic covered piece. The microwaves are converted to heat in the food. The microwaves enter from the outside of the food and travel through the food losing half of their power every two to three centimetres.

Continued cooking to the centre occurs by conduction.

Although pacemakers used to be affected by microwaves (as well as by other radio waves), they are now shielded and are not bothered by these interferences. This allows people with pacemakers to sit calmly by their radio or television and cook with microwave ovens.

When microwaves come in contact with a substance, any one or combination of three things may occur.

They can be:

1. REFLECTED

2. TRANSMITTED

3. ABSORBED

Refl ection:

Metal substances REFLECT microwave energy and because there is no absorption, there is no heating.

This is why the oven interior is either stainless steel or epoxy-coated steel. This ensures that the microwaves are kept inside the cavity and evenly distributed throughout the food with the help of the turntable.

Transmission:

Such substances as paper, glass and plastic

TRANSMIT microwave energy and do not become hot except from food. Because these substances do not refl ect or absorb microwave energy, they are ideal materials for microwave cooking containers.

Absorption:

Food contains moisture and will ABSORB microwave energy, which causes the moisture molecules within the food to vibrate at an incredible rate

(2,450,000,000 times per second). Friction, created by the vibration, produces heat energy which is conducted throughout the food.

Cookware and Utensils Guide

It is important to use the correct container when cooking in a microwave oven. The following will help you make the right selection.

How to Test a Container for Safe

Microwave Oven Use

TO TEST A CONTAINER FOR SAFE MICROWAVE

OVEN USE: Fill a 1-cup glass measure with cool

water and place it in the microwave oven alongside the empty container to be tested; heat one (1)

minute at P10. If the container is microwave

ovensafe (transparent to microwave energy), the container should remain comfortably cool, the water in glass measure 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.

Paper Products and Freezer Wrap

Waxed paper, paper plates, cups and napkins should not be used for heating or cooking food. Freezer wrap should not be used as it is not heat resistant and may melt. Paper towel, greaseproof paper and bake paper may be safely used for short periods of time for covering or lining.

Glass, Ceramic and China

Ceramic cookware or dinnerware that has cracks or imperfections should not be used even if

Microwave safe.

Heat-Resistant glass cookware is invaluable in

microwave cooking. Many of these items are readily available in most homes: glass jugs, mixing bowls, loaf dishes, covered casseroles, oblong baking dishes, pie plates and round or square cake dishes.

Examples of this type of cookware are Pyrex® and

Corningware®.

Dinnerware can be used for microwave heating.

Many brands of dinnerware are microwave safe.

Check the care information for reference to microwave use for dinnerware and serving pieces. If dinnerware is marked ovenproof, it frequently is safe to use in the microwave oven. However, to be sure, check by conducting microwave dish test previously mentioned.

Several types of glassware and dinnerware are

not recommended for use in the microwave oven.

Do not use dishes with metallic trim or containers with metal parts. Do not use cups or mugs with glued on handles, as they may fall off with continued heating. Do not use delicate glassware. Although the glassware may be transparent to microwave energy the heat from the food may cause the glassware to crack.

– 7 –

Cookware and Utensils Guide

(continued)

Plastics

Plastic dishes, cups and some freezer containers

should be used with care in a microwave oven.

Choose plastic containers carefully, as some plastic containers may become soft, melt and may scorch.

The majority of plastic dishes, even those designed for use in the microwave oven, are not suitable for cooking foods with high fat or sugar content, or for lengthy cooking times. Most microwave plastic dishes should not be used for longer than 3 to 5 minutes on P10 power. These dishes, although not suitable for extended cooking, may be used successfully for defrosting or for use on lower power levels.

Cooking Bags designed to withstand boiling,

freezing, or conventional heating are microwave safe. Prepare bags according to manufacturer’s directions. When cooking by microwave, DO NOT use wire twist-ties to close bag. They can act as an antenna and cause arcing (sparks).

DO NOT COOK IN PLASTIC FOOD STORAGE

BAGS.

Plastic Wrap such as GLAD WRAP® can be used

to cover dishes in most recipes. Over an extended heating time, some disfi guration of the wrap may occur. When removing plastic wrap “covers”, as well as any glass lid, be careful to remove it away from you to avoid steam burns.

Loosen plastic but let dish stand, covered.

Metal

Metal cookware or utensils, or those with metallic trim, should NOT be used in the microwave. Since microwave energy is refl ected by metal, foods in metal containers will not cook evenly. There is also a possibility of “arcing”.

Although metal utensils should be avoided in microwave cooking, some metal can be helpful when used correctly.

Aluminum foil can be used safely, if certain guidelines are followed, to prevent overcooking. Small pieces of foil are used to shield areas such as chicken wings, tips of roasts, or other thin parts that cook before the rest of the recipe is fi nished. Make sure foil is attached securely and doesn’t touch sides of oven, otherwise arcing may occur. Foil lined containers, either cardboard or plastic, should NOT be used in the microwave oven as arcing could occur.

Metal twist-ties, either paper or plastic coated, should

NOT be used in the microwave oven. Frozen dinner trays can be used in the microwave, if the container is no deeper than 2 cm and is fi lled with food. Metal skewers can not be used in microwave ovens as arcing may occur. Wooden skewers are readily available and give the same result.

Shells: Scalloped baking shells are best used during

reheating and for short periods of cooking time only.

Jars and Bottles

Jars and bottles can be used to warm food to serving temperature, if the lid is removed fi rst. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking.

Thermometers are available for use in microwave

ovens. DO NOT USE CONVENTIONAL MERCURY

TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven.

Straw, Wicker and Wood

Straw and wicker baskets may be used in the microwave oven for short periods of time to warm rolls or bread. Large wooden utensils, such as bowls or cutting boards should NOT be used for prolonged heating as the microwave energy may cause the wood to become dry and brittle.

– 8 –

Feature Diagram

Glass Tray

1. Do not operate the oven without the Roller Ring and Glass Tray in place.

2. Only use the Glass Tray specifi cally designed for this oven. Do not substitute another Glass Tray.

3. If Glass Tray is hot, allow to cool before cleaning or placing in water.

4. Do not cook directly on Glass Tray. Always place food on a microwave-safe dish, or on a rack set in a microwave-safe dish.

5. If food or utensil on Glass Tray touches oven walls, causing the tray to stop moving, the tray will automatically rotate in opposite direction. This is normal.

6. Glass Tray can rotate in either direction.

Oven Air Vents

Menu

Label

Caution

Label

Waveguide Cover

Do not remove. It is not

packaging material and must remain in place.

Oven

Light

Door Safety

Lock System

Oven Window with

Vapor Barrier Film

(do not remove)

Caution

Label

Display

Window

Power

Supply Cord

Power

Supply Plug

Door Safety

Lock System

Oven Air

Vents

Identifi cation Plate

The model number and serial number are displayed here.

Control Panel

• The control panels are covered with removable protective fi lm to prevent scratches during shipping.

Small bubbles may appear under this fi lm. When this happens, remove fi lm carefully.

(Hint - apply masking or clear tape to an exposed corner and pull gently to remove.)

Roller Ring

1. The Roller Ring and oven fl oor should be cleaned frequently to prevent excessive noise and scratching of painted surface.

2. The Roller Ring must always be used together with the Glass Tray for cooking.

Door Release Button

Press to open the door. Opening the door during cooking will stop the cooking process without cancelling the program. Cooking resumes as soon as the door is closed and Start Pad is pressed. It is quite safe to open the door at any time during a cooking program and there is no risk of Microwave exposure.

Oven Light:

Oven Light will turn on during cooking and also when door is opened.

NOTE:

The above illustration is for reference only.

– 9 –

Control Panel

Display Window

(pg. 11)

Micro Power Pad

(pg. 13)

Time Pads

Timer Pad (pg. 27)

Beverage Pad

(pg. 17)

Sensor Cook Pads

(pg. 19)

Sensor Reheat Pad

(pg. 25)

Turbo Defrost Pad

(pg. 14)

Clock Pad (pg. 12)

Add Time Pad

(pg. 16)

Melt & Soften Pad

(pg. 18)

Stop/Reset Pad

Before cooking: One tap

clears all your instructions.

During cooking: One

tap temporarily stops the cooking process. Another tap cancels all your instructions and colon or time of day appears in the

Display Window.

More/Less/Weight

Pads

Start Pad

One tap allows oven to begin functioning. If door is opened or Stop/Reset Pad is pressed once during oven operation, Start Pad must again be pressed to restart oven.

Beep Sound

When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the unit does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end of any complete programme, the oven will beep fi ve times.

NOTE:

If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel the operation. The display will revert back to clock or colon mode.

– 10 –

Let’s Start To Use Your Oven!

1

Plug in

Plug into a properly earthed electrical outlet."

"appears in the Display Window. (This will immediately cease when any pad is pressed.)

2

Open Door

Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.

3

Select Power Level

eg. P7

Press Power Level Pad four times.

(see page 13 for Micro Power chart) four times

4

Set Time

e.g. 12 minute 20 seconds

Press Time Pads once twice twice

5

Press

Cooking will start.

The time in the Display Window will count down.

Display Window

Number (Time/

Weight/Menu)

Child Safety

Lock Setting

More/Less Feature

Weight (g/kg)

– 11 –

Sensor Feature

Defrost Feature

Start

To Set Clock

You can use the oven without setting the clock.

1

Press once

Colon will blink in Display Window.

2

Enter Time of Day

Enter time of day using Time Pads.

e.g. 12:35 twelve times three times fi

ve times

Time appears in the Display Window, colon is blinking.

Verify time of day in the Display Window.

3

Press

Colon stops blinking; time of day is entered and locked into Display Window.

NOTES:

1. Oven will not operate while colon is still blinking.

2. To reset time of day, repeat step 1 through 3.

3. Clock is a 12 hour display. There isn’t a.m. or p.m. setting.

4. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.

5. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00 not 13:00.

To Use Child Safety Lock

This feature allows you to prevent operation of the oven by a young child; however, the door will open.

You can set Child Safety Lock when colon or time of day is displayed.

To set

or

Colon or time of day is displayed

To cancel

Press 3 times.

Display Window or

Display Window

Press 3 times.

Colon or time of day is displayed

NOTE:

To set or cancel child safety lock, Start Pad or Stop/Reset Pad must be pressed 3 times within 10 seconds.

– 12 –

To Use Micro Power and Time

1

Select Power Level

Press Micro Power Pad until your desired power level appears in the Display Window. (see chart below)

Note: When selecting P10 on the fi rst stage, you can start from step 2.

2

Set Cooking Time

Enter cooking time using Time Pads.

Maximum Length of cooking time:

P10 (High power): up to 30 minutes, other powers: up to 99 minutes and 50 seconds for a single stage

Press e.g. 5 minutes

5 times

3

Press

Cooking will start.


For more than one stage cooking,

Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven will beep twice between stages. (For further information, refer to page 26)

Micro Power:

The Power Level Pad gives you a selection of different power levels representing decreasing amounts of microwave energy, used for cooking foods at different speeds.

e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.

To select the correct power level for cooking different foods, refer to the chart below.

5x

6x

3x

4x

7x

Press POWER LEVEL WATTAGE DISPLAY

1x P10 1100 W

2x P9 1000 W

EXAMPLE OF USE

Boil water. Cook vegetables, rice, pasta and noodles. Reheating.

Cook fresh fruits.

P8

P7

P6

P5

P4

900 W

800 W

700 W

600 W

400 W

Cook cakes, desserts. Heat milk.

Cook pork, whole chicken and chicken pieces.

Cook beef, lamb and eggs. Melt butter.

Cook meatloaves. Melt chocolate.

Cook fi sh and seafood.

8x

9x

10x

P3

P2

P1

300 W

200 W

100 W

Defrost meat, poultry and seafood.

Simmer soups, stews and casseroles (less tender cuts).

Keep cooked foods warm, simmer slowly.

– 13 –

To Defrost

To Defrost using Turbo Defrost

This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food.

1

Press

until the desired weight appears in the Display Window.

The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended weight is 0.2 kg.

2

Press

Defrost time appears in the Display Window and begins to count down.

NOTES:

1. After you select the Turbo Defrost feature, you can also press More/Less/Weight Pads to select weight before pressing Start.

2. The oven will beep once or twice during the total defrosting time. This indicates that food should be turned, broken apart or removed. After attending to food, close door and press Start to resume defrosting.

3. For further information, refer to next page.

To Defrost by Micro Power and Time Setting

This feature allows you to defrost meat, poultry and seafood by P3 and time.

1 2 3

Press 8 times to select P3.

(Deforst power level, refer to page 13)

Set time according to chart on next page.

Press once.

NOTE:

Opening the door and taking out the defrosted parts during the operating time is recommended. Turn over, stir or rearrange the parts which are still in icy.

– 14 –

Defrosting Tips and Techniques

Preparation for Freezing:

1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.

2. Freeze meats, poultry and fi sh in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them.

3. REMOVE ALL AIR and seal securely.

4. LABEL package with type and cut of meat, date and weight.

5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer maintained at -18 °C or lower).

Defrosting Technique:

1. Remove from wrapper and set on a defrosting rack in a dish on Glass Tray.

2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, fi

sh and shellfi sh. Break apart stewing meat, chicken pieces and minced meat. Separate chops and hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.

3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.

4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to complete defrosting.

Defrosting Chart (by setting Micro Power at P3):

FOOD APPROX. TIME

(minutes per 500 g)

INSTRUCTION

MEAT

Beef

Minced Beef

Roast: Topside

Beef Tenderloin

Chuck or Rump

Sirloin, rolled

Steak

Miscellaneous

Pork/Lamb

Roast

Chops

Ribs

POULTRY

Chicken

whole pieces fi

llets

Duck

Turkey

FISH & SHELLFISH

Fish Fillets

Whole Fish

Crabmeat

Lobster Tails

Sea Scallops

Green Prawns

5 - 6

8 - 10

8 - 10

8 - 10

8 - 10

6 - 8

7 - 9

8 - 10

6 - 8

6 - 8

8 - 10

7 - 9

7 - 9

7 - 9

8 - 10

8 - 10

7 - 9

6 - 8

6 - 8

6 - 8

6 - 8

Halfway through the defrost cycle, break apart minced beef, separate chops and remove meat that is defrosted.

Turn meat over two to three times during defrosting.

Shield edges and unevenly shaped ends of roasts halfway through the defrost cycle.

Large roasts may still be icy in centre. Let stand.

Turn poultry over two to four times during defrosting. Halfway through the defrost cycle, shield end of drumsticks, wings, breast bones and ends of poultry with foil.

Break apart chicken pieces and remove small pieces such as wings, which may be defrosted before larger pieces.

Rinse poultry under cold water to remove ice crystals. Let stand 5 to 10 minutes, before cooking.

Halfway through the defrost cycle, turn whole fi

sh or blocks of fi llets over. Also, break apart prawns or scallops. Remove any pieces that are defrosted.

Let stand, 5 to 10 minutes, before cooking.

– 15 –

To Use Add Time

This feature allows you to add cooking time at the end of previons cooking.

1

After cooking, press

To select the Add Time feature

once

2

Add Cooking Time

Enter cooking time using Time Pads.

Maximum cooking time:

High power: up to 30 minutes, other powers: up to 99 minutes and 50 seconds e.g. 5 minutes

5 times

3

Press

Time will be added.


NOTES:

1. This feature is only available for Micro Power function and it is not available for Auto Contorl function.

(Such as Turbo Defrost, Sensor Cook/Reheat , Beverage and Inverter Melt & Soften function.).

2. The Add Time feature will be cancel after 1 minutes, if you don't do any operation after cooking.

3. You also can use Add Time function after the 3-Stage Setting except Standing Time feature and the default Power Level is same as the last stage.

– 16 –

To Use Beverage

This feature allows you to reheat coffee/milk without setting power and time.

1

Press Pad

Press once to reheat coffee, “1” will display in the dispay window.

Press twice to reheat milk, “2” will display in the dispay window.

2

Select the weight of beverage by pressing the Pads

For example: To reheat 2 cups coffee - Press Beverage Pad once, “1” will display in the dispay window, then press More/Less/Weight (  or ) Pad twice until desired menu number “1-2” appears in the display window (See below chart).

Press

1x

2x

Menu Number

(Press / Pad)

1-1

1-2

2-1

2-2

Menu

1 cup coffee

2 cups coffee

1 cup milk

2 cups milk

3

Press

Reheat will start. The time in the display window will count down.

NOTES:

1. Use a microwave safe cup.

2. Heated coffee/milk can erupt if not mixed with air. Do not heat coffee/milk in your microwave oven without stirring before and halfway through heating.

3. Care must be exercised not to overheat coffee/milk when using the Beverage feature. It is programmed to give proper result when heating 1 cup or 2 cups of coffee/milk, starting from room temperature for coffee and refrigerator temperature for milk. Overheating will cause an increased risk of scalding, or water eruption. Refer to page 6, food, item 5.

4. 1 cup of milk is 200 ml to 250 ml and 1 cup of coffee is 150 ml to 200 ml.

– 17 –

To Use Inverter Melt & Soften

This feature allows you to melt & soften food at the touch of a pad. There is no need to select the power level or cooking time as the microwave does this for you.

1

Press Pad

until the desired food number appears in the display window. (see below chart)

2

Press Pad

until the desired food weight appears in the display window. three times.

e.g.: Cream Cheese three times e.g.: 150 g

Melt & Soften

Menu

Number

Menu

3 Chocolate

4

5

6

Butter

Cream Cheese

Ice Cream

Weight

Recommended

Containers

50 g 100 g 150 g 200 g 250 g 300 g microwave safe dish

50 g 100 g 150 g 200 g 250 g 300 g microwave safe dish with a lid or plastic wrap

50 g 100 g 150 g 200 g 250 g 300 g microwave safe dish

200 g 500 g 1000 g 2000 g -

3

Press

Cooking time appears in the Display Window and begins to count down.

For best results on Auto Cook, follow these recommendations:

3. Chocolate

Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. After heating, stir until completely melted.

Note: Chocolate holds its shape even when softened.

4. Butter

Remove wrapper, cut butter into 2 tbsp cube, and place into a microwave safe dish. Melt with lid or plastic wrap. Stir after cooking.

5. Cream Cheese

Remove wrapper and place in a microwave safe bowl/dish. Soften without cover.

6. Ice Cream

Soften slightly without lid.

NOTE: If food needs more time cooking or weight exceeds range, cook using P3 for melting or softening.

– 18 –

To Use Sensor Cook

Sensor Cook allows you to cook foods without selecting times and power levels. The sensor detects the heat and humidity generated by the food and cooks your food automatically.

Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic wrap or a securely fi tting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure seal cannot be achieved and inaccurate cooking may result.

1

Press Desired Food Category Pad

Select and press the appropriate pad for the food you are cooking. The number of category appears in the Display Window.

eg.:

Press once for Vegetables.

Press twice for Frozen Vegetables.

Menu number appears in the display window.

* More /Less Function:

Preferences for food doneness varies with each individual. After having used Sensor Cook a few times, you may decide you prefer your food cooked to a different doneness. By using the More/Less/Weight

Pads, the Auto Sensor programmes can be adjusted to cook food for a longer or shorter time. Press

More/Less/Weight Pads before pressing Start Pad.

Press More Pad (

): “+” will display in display window. If you want to return to average cooking result, press Less Pad (

).

Press Less Pad ( ): “-” will display in display window. If you want to return to average cooking result, press More Pad ( ).

If you are satisfi ed with the result of the SENSOR COOK programme, you don’t have to use this pad.

2

Press

The menu number you have selected remains in the display window. Do not stop the oven or open the door during this part of the cooking stage as inaccurate cooking may result. After the heat humidity is detected by the SENSOR, the remaining time appears in the Display Window and begins to count down.

NOTES:

1. The door should not be opened before the time appears in the Display Window.

2. Do not use plastic dishes as a secure seal cannot be achieved and inaccurate cooking may occur.

3. Only cook foods within the weight ranges described and accessories as indicated, see table on page

20-24.

4. To prevent any mistakes during auto sensor programs ensure that the base of the oven and container are dry.

5. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.

6. The cavity may become very hot during and after use, please take special care and use kitchen gloves to take out the container when the oven beeps.

– 19 –


(continued)

For best results, follow these recommendations:

Vegetables

Menu

Number

Menu

7

8

Vegetables

Frozen Vegetables

Recommended Weight

125 g - 500 g

125 g - 1.0 kg

Recommended Containers

microwave safe dish with plastic wrap microwave safe dish with plastic wrap

7. Vegetables

It is suitable for cooking all types of leaf, green and soft varieties of vegetables, including broccoli, squash caulifl ower, cabbage, asparagus, beans, celery, zucchini, spinach, capsicum or a mixture of these. All vegetables should be trimmed or prepared and cut into evenly sized pieces. Clean the vegetables and place them in a microwave safe container, add 1 tablespoon to ¼ cup of water to vegetables if dehydrated or a softer cooked texture is desired. Butter, herbs, etc., may be added before heating, but do not salt vegetables until serving. Cover dishes securely with plastic wrap and place container at the center of the glass tray.

Select the program then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At the end of cooking, stir larger quantities of vegetables. Let stand, covered, for 2 to 3 minutes.

8. Frozen Vegetables

It is suitable for all types of frozen vegetables. Put them in a microwave safe container. Do not use plastic dishes. Best results are achieved if large quantities are placed in a single layer. Add 1 tablespoon to ¼ cup water to vegetables, if desired. Butter, herbs etc. may be added before heating, but do not add salt until serving. Cover dishes securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press

Start Pad to continue. At the end of the cooking, stir vegetables and let stand, covered, for 2 to 3 minutes.

Legumes

Menu

Number

Menu

9 Legumes

10 Potatoes


1 cup - 4 cups

125 g - 1.0 kg



9. Legumes

It is Suitable for cooking chickpeas, split peas dried beans and peas. Cover legumes with cold water and soak overnight, drain. Place legumes and boiling water into an appropriate sized microwave safe container.

(See table for quantities)

Amount of Legumes

Amount of Boiling Water

Dish Size

1 cup

3 cups

2 litre

2 cups

4 cups

3 litre

3 cups

6 cups

4 litre

4 cups

8 cups

4 litre

Cover dishes securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR AND REMOVE THE PLASTIC WRAP WHEN TWO

BEEPS HEARD during cooking, press Start Pad to continue. At the end of cooking, allow legumes to stand

for 5 minutes if required. If food needs more time cooking, cooking using P6.

10. Potatoes

It is suitable for cooking root vegetables such as potatoes, sweet potatoes, pumpkin, onions, swede, carrots, turnip and beetroot. All vegetables should be trimmed or prepared and cut into even sized pieces. Clean the vegetables and place them in a microwave safe container, add 1 tablespoon to ¼ cup of water to vegetables if dehydrated or a softer cooked texture is desired. If desired, butter, herbs etc. may be added, but do not add salt until after cooking. Cover dishes securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At the end of the cooking, stir larger quantities of vegetables. Let stand, covered, for 2 to 3 minutes.

– 20 –


(continued)

Fish

Menu

Number

11

Menu

Steam Fish


125 g - 500 g


microwave safe dish with plastic wrap

11. Steam Fish

It is suitable for cooking whole fi sh and fi sh fi llets (thickness of fi sh should not be more than 3 cm). Select fi sh suitable for microwave cooking and place in a single layer in a shallow microwave safe dish, with skinside down.

Add butter, spices, herbs, or lemon juice to fl avour. Overlap thin edges of fi llets to prevent overcooking. Shield the eye and tail area of whole fi sh with small amounts of aluminum foil to prevent overcooking. Cover dishes securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Allow large amounts of fi sh to stand for 3 to 5 minutes after cooking before serving.

Chicken

Menu

Number

12

Menu

Steam Chicken Pieces


400 g - 1.0 kg


microwave safe dish with plastic wrap or fi tted lid

12. Steam Chicken Pieces

It is suitable for cooking chicken pieces, such as wings, thighs, legs, breast fi llets. Chicken pieces should be completely thawed before cooking. Pierce the chicken pieces. Marinate chicken pieces before cooking for added fl

avour and colour. Put the prepared chicken pieces onto a microwave safe dish. Cover securely with plastic wrap or fi tted lid and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. Let stand 5 to 10 minutes at the end of cooking.

– 21 –


(continued)

Rice

Menu

Number

13

14

15

Menu

Rice

Curries

Quinoa


1 cup - 2½ cups

250 g - 750 g

(meat weight only)

¼ cup - 1 cup


microwave safe dish with plastic wrap microwave safe dish with plastic wrap microwave safe dish with plastic wrap

13. Rice

It is suitable for cooking short and long grain rice including spceialty rices. It is not suitable for cooking brown rice or wild rice. Place rice with water at room temperature in a suitable microwave safe dish. We recommend the following proportions of rice to cold tap water:

Rice

Water

Dish Size

1 cup

1½ cups

3 litre

1½ cups

2½ cups

3 litre

2 cups

3½ cups

4.5 litre

2½ cups

4½ cups

4.5 litre

It may be necessary to adjust the water to your personal preference. Soak in water for 10 - 15 minutes.

Always allow at most ½ depth of volume for evaporation to prevent boiling over. Do not cook rice in plastic dishes as incorrect cooking times may result. Cover securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR AND REMOVE THE PLASTIC

WRAP WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At the end of the cooking, let

stand 5 to 10 minutes, covered.

14. Curries

It is suitable for cooking curries. See chart below for quantities to use.

Serves

Weight of meat

Amount of liquid

(coconut milk, stock)

Weight of hard vegetables

2

250 g

375 ml

4

500 g

500 ml

6

750 g

750 ml

200 g 400 g 600 g

Cut meat and vegetables into even size pieces. Place curry paste, meat, onion and hard vegetable into a suitable size casserole dish, do not use plastic dishes. Cover securely with plastic wrap and place container at the center of the glass tray. Select curries then Start. Open the door to STIR AND ADD REMAINING

INGREDIENTS INCLUDING LIQUID WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue.

At the end of cooking time, allow to stand for 5-10 minutes. Serve with rice.

15. Quinoa

It is suitable for cooking quinoa. Place quinoa in a microwave safe casserole dish. Add 2 parts water to 1 part quinoa. Use the above chart as a guide:

Quinoa

Tap water

Dish Size

¼ cup

½ cup

2 litre

½ cup

1 cup

2.5 litre

¾ cup

1½ cups

3 litre

1 cup

2 cups

3.5 litre

Allow at least ½ depth of volume for evaporation to prevent boiling over. Soak in water for 10 - 15 minutes.

Cover securely with plastic wrap and place container at the center of the glass tray. Select the program then press

Start. Open the door to STIR WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At the

end of the cooking, let stand 10-15 minutes.

– 22 –


(continued)

Pasta

Menu

Number

16

17

Menu

Fresh Pasta

Dried Pasta

Weight

125 g - 625 g

125 g - 500 g



16. Fresh Pasta

It is suitable for cooking fresh pasta such as fettuccine, tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi should be cooked by manual MICRO POWER.) Place pasta in an appropriate size microwave safe dish with boiling water. Use the above chart as a guide:

Pasta

Boiling Water

Dish Size

150 g

4 cups

3 litre

250 g

5 cups

3 litre

350 g

6 cups

4 litre

500 g

8 cups

4 litre

625 g

8 cups

5 litre

Always allow at most ½ depth of volume for evaporation to prevent boiling over. Add 1 tablespoon of oil, if desired, before cooking to prevent pasta from sticking together. Cover securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR AND

REMOVE THE PLASTIC WRAP WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At

the end of the cooking, cover and let stand for 5 to 10 minutes, if required, before draining.

17. Dried Pasta

It is suitable for cooking dried pasta such as spaghetti,fettuccine, macaroni, penne, spiral and various pasta shapes. Place pasta in an appropriate size microwave safe dish with boiling water. Use the following as a guide:

Boiling Water

Dish Size

4 cups

3 litre

250 g

5 cups

3 litre

350 g

6 cups

4 litre

500 g

8 cups

4 litre

Always allow at most ½ depth of volume for evaporation to prevent boiling over. Add 1 tablespoon of oil, if desired, before cooking to prevent pasta from sticking together. Cover securely with plastic wrap and place container at the center of the glass tray. Select the program then press Start. Open the door to STIR AND

REMOVE THE PLASTIC WRAP WHEN TWO BEEPS HEARD during cooking, press Start Pad to continue. At

the end of the cooking, cover and let stand for 5 to 10 minutes, if required, before draining.

– 23 –


(continued)

Desserts

Menu

Number

18

Menu

Desserts

Weight

1 Serv. - 4 Serv.


microwave safe dish

18. Desserts

It is suitable for cooking individual steamed sponge puddings. Use packet mixes available from supermarkets or individual recipes. Not suitable for heavy fruit type puddings. See chart below for quantities.

self raising fl our cocoa powder caster sugar milk vanilla essence chocolate butter brown sugar cocoa, extra water

2 Serv.

½ cup

½ tablespoon

¹⁄

6

cup

⅜ cup

½ teaspoon

25 g

50 g

⅜ cup

1 tablespoon

¼ cup

4 Serv.

1 cup

1 tablespoon

⅓ cup

¾ cup

1 teaspoon

50 g

100 g

¾ cup

2 tablespoons

½ cup

Sift fl our and cocoa into a bowl. Add sugar, milk and vanilla essence. Mix well and set aside. Melt chocolate and butter in a separate microwave safe container and pour it into the mixture while hot. Mix well. Combine brown sugar, cocoa and water in a jug. Spread all the mixture into base of a 2-litre casserole dish. Select the program then press Start. DO NOT USE PLASTIC WRAP OR LID.

– 24 –

To Use Sensor Reheat

Sensor Reheat allows you to reheat foods without selecting times and power levels. The sensor detects the heat and humidity generated by the food and reheat your food automatically.

1 2

If desired, press

More

/ Less Pad.

(See page 19 “*” for reference.)

3

Press.

Press.

After the heat and humidity is detected by the SENSOR, the remaining time appears in the

Display Window and begins to count down.

For best results on Sensor Reheat, follow these recommendations:

1. Reheating by Sensor is suitable for pre-cooked foods. There is a setting for frozen and refrigerator temperature or room temperature foods. It is suitable for casseroles, plated meals, soup, stews, pasta dishes (except lasagne) and canned foods.

2. Food being reheated should weigh between 125 g and 1.0 kg. For foods weighing less than 125 g and more than 1.0 kg, use a manual micro power setting.

3. Do not reheat bread or pastry products (raw or uncooked), or beverages.

4. Do not use if oven cavity is warm (from previously cooked foods).

5. Cover foods securely with plastic wrap. (Do not use any snap closing lids.)

6. The door should not be opened before the time appears in the Display Window.

7. During the heating time, the oven will ‘beep’ and prompt you to stir/rearrange the food. There is no need to recover if not required.

8. All foods should have a covered stand time of at least 3 to 5 minutes.

INGREDIENT CONVERSION CHART

¼ cup

⅓ cup

½ cup

⅔ cup

¾ cup

1 cup

1¼ cups

1½ cups

2 cups

3 cup

3½ cups

4 cups

6 cups

8 cups

375 ml

500 ml

750 ml

875 ml

1 litre

1.5 litre

2 litre

INGREDIENT CONVERSION CHART

60 ml ¼ teaspoon

85 ml

125 ml

½ teaspoon

1 teaspoon

165 ml

190 ml

250 ml

310 ml

2 teaspoons

3 teaspoons

1 tablespoon

1½ tablespoons

2 tablespoons

3 tablespoons

4 tablespoons

All recipes are tested using standard measurement that appear in the above chart.

1 ml

2 ml

5 ml

10 ml

15 ml

20 ml

30 ml

40 ml

60 ml

80 ml

– 25 –

3-Stage Setting

This feature allows you to program 3 Stage of cooking continuously.

e.g.: Continually set [P10] 2 minutes, [P7] 3 minutes and [P4] 2 minutes.

1. Press once to select

“P10”.

2. Set as 2 minutes using

Time Pads.

3. Press 4 times to select “P7”.

Once

4 times twice


Time Pads.

5. Press 7 times to select

“P4”.

7 times

3 times


Time Pads.

twice

7. Press once. The time will count down at the fi rst stage in the display window.

Once

NOTES:

1. When operating, two beeps will sound between each stage.

2. When selecting P10 on the fi rst stage, you can skip step 1.

3. This feature is only available for manual cooking and it is not available for Auto Contorl function. (Such as Turbo Defrost, Sensor Cook/Reheat , Beverage and Inverter Melt & Soften function.)

– 26 –

To Use Timer

This feature allows you to program standing after cooking is completed and to program the oven as a minute or a second timer or program delay start.

To Use as a Kitchen Timer

Press once.

Set desired amount of time.

(up to 99 minutes and 50 seconds)

Press Start.

Time will count down without oven operating.

To Set Standing Time

Press once.

Set desired amount of standing time.


Press Start.

Cooking will start. After cooking, standing time will count down without oven operating.

Set the desired cooking programme, up to 2

stages. (see page 13)

To Set Delay Start

Press once. Set desired amount of delay time.


Press Start.

Delayed time will count down without oven operating. Then cooking will start.

Set the desired cooking programme, up to 2

stages. (see page 13)

NOTES:

1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display

Window will continue to count down.

2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function (Such as Turbo

Defrost, Sensor Cook/Reheat , Beverage and Inverter Melt & Soften function.). This is to prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in the starting temperature could cause inaccurate results and/or food may deteriorate.

3. When using Standing time or Delay Start, it’s up to 2 Power stages.

– 27 –

Before Requesting Service

The oven causes interference with my TV.

THESE THINGS ARE NORMAL

Some radio, TV, Wi-Fi, cordless telephone, baby monitor, blue tooth or other wireless equipment interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, blow dryers, etc.

It does not indicate a problem with your oven.

Steam accumulates on the oven door and warm air comes from the oven vents.

During cooking, steam and warm air are given off from the food. Most of the steam and warm air are removed from the oven by the air which circulates in the oven cavity. However, some steam will condense on cooler surfaces such as the oven door. This is normal.

I accidentally ran my microwave oven without any food in it.

Running the oven empty for a short time will not damage the oven.

However, we do not recommend this.

PROBLEM

POSSIBLE CAUSE

REMEDY

Oven will not turn on.

The oven is not plugged in securely.

Remove plug from outlet, wait

10 seconds and re-insert.

Circuit breaker or fuse is tripped or blown.

Reset circuit breaker or replace fuse.

There is a problem with the outlet. Plug another appliance into the outlet to check if the outlet is working.

Oven will not start cooking.

When the oven is turning on, there is noise coming from Glass Tray.

The door is not closed completely. Close the oven door securely.

Start Pad was not pressed after

programming

Press Start Pad.

Another program has already been entered into the oven.

Press Stop/Reset Pad to cancel the previous program and program again.

The program has not been entered correctly.

Program again according to the

Operating Instructions.

Stop/Reset Pad has been pressed

accidentally.

Program oven again.

The roller ring and oven bottom are dirty.

Clean these parts according to care of your oven (See next page).

“ ” appears in the Display

Window

.

The Child Lock was activated by pressing Start Pad 3 times.

Deactivate Lock by pressing

Stop/Reset Pad 3 times.

“H97”, “H98” or “H00” appears in the display window.

The display indicates a problem with microwave generation system.

Contact the specifi ed service centre.

If it seems there is a problem with the oven, contact an authorized Service Centre.

– 28 –

Care of your Microwave Oven

BEFORE CLEANING:

Unplug at socket of the oven. If impossible, leave oven door open to prevent oven from accidentally turning on.

AFTER CLEANING:

Be sure to replace the Roller Ring and Glass Tray in the proper position and press Stop/Reset Pad to clear the Display Window.

Inside of the oven:

Wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. The use of harsh detergent or abrasives is not recommended.

Glass Tray:

Remove and wash in warm soapy water or in a dishwasher. If grease accumulates, clean with a nonabrasive nylon mesh scouring pad and a non-abrasive cleanser.

Outside oven surfaces and back vents.

Clean with a damp cloth. To prevent damage to the operating parts inside the oven, water should not be allowed to seep into ventilation openings.

Control Panel:

• May be covered with removable protective fi lm to prevent scratches during shipping.

Small bubbles may appear under this fi lm. When this happens, remove fi lm carefully.

(Hint - apply masking or clear tape to an exposed corner and pull gently to remove.)

• If it becomes wet, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on the

Control Panel.

Oven Door:

Wipe with a soft cloth when steam accumulates inside or around the outside of the oven door. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or of microwave leakage.

Roller Ring and oven cavity fl oor:

Wipe the bottom surface of the oven with mild detergent water or window cleaner and dry. Roller

Ring may be washed in mild soapy water or dishwasher. These areas should be kept clean to avoid excessive noise.

Note:

1. The oven should be cleaned regularly and any food deposits removed. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a harzardous situation.

2. When it becomes necessary to replace the oven light, please consult a dealer to have it replaced.

3. After each time the unit is used it should be wiped down to remove any moisture that has accumulated inside the cavity.

4. The appliance shall not be cleaned with a steam cleaner.

Technical Specifi cations

Power Supply:

Power Consumption*:

Power Requirement: (Maximum)

Output*:

Outside Dimensions (W x H x D):

Oven Cavity Dimensions (W x H x D):

Overall Cavity Volume:

Glass Tray Diameter:

Operating Frequency:

Uncrated Weight:

Trim Kit (Australia and New Zealand only)

Model Number

Outside Dimensions

Cabinet Opening

230 - 240 V, 50 Hz

4.4 A 1000 W

7.5 A 1700 W

1100 W

555 mm (W) x 304 mm (H) x 493 mm (D)

418 mm (W) x 228 mm (H) x 470 mm (D)

44 L

Ø380 mm

2450 MHz

Approx. 14.3 kg

NN-TK712SSQP

596 mm (W) x 410 mm (H)

600 mm (W) x 395 mm (H) x 533 mm (D)

* IEC Test Procedure

Specifi cations subject to change without notice.

As for the voltage requirement, the production month, country and serial number, please refer to the identifi cation plate on the microwave oven.

– 29 –

Panasonic Warranty

(For Australia)

– 30 –

Panasonic Warranty

(For New Zealand)

– 31 –

Quick Guide to Operation

Feature How to Operate

To Set Clock

( page 12)

Press once.

To Set/Cancel

Child Safety

Lock

( page 12)

To set

3 times.

To Cook/Reheat/

Defrost by Micro

Power and Time

Setting

( page 13)

Select power.

Set time of day. (Max 12:59)

To cancel

Display

3 times.

Select cooking time.

Press once.

or

Display

Press once

To Use Turbo

Defrost Pad

( page 14)

Press to select the desired weight

Press once

After you select the Turbo Defrost feature, you can also press More/Less/Weight

Pads to select weight before pressing Start.

To Use Add Time

Pad

( page 16)

At the end of program.

Press once Set time.

Press once

To Cook using

“Beverage” Pad

( page 17)

Press to select coffee or milk.

To Cook using

“Melt & Soften”

Pad

( page 18)

Press until desired menu number appears.

e.g. Frozen Vegetables

To Cook using

“Sensor Cook”

Pads

( page 19)

Press twice.

Press to select

1 cup or 2 cups.

Set weight optional

Press once

Press once

Press once

– 32 –

Quick Guide to Operation

(continued)

How to Operate Feature

To Cook using

“Sensor

Reheat” Pad

( page 25)

Press once optional Press once

To Use Kitchen

Timer

( page 27)

To Set Standing

Time

( page 27)

Press once

Set the desired cooking programme, up to 2 stages.

(see page 13)

Press once.

Set time.

To Set Delay Start

( page 27)

Press once

Set time.

Set the desired cooking programme, up to 2 stages.

(see page 13)

Press once.

Press once.

Set time.

Press once.

– 33 –

Microwaves penetrate the surface of the food to a depth of about two to three centimetres and then the heat is gradually conducted in a random pattern.

Some parts of food matter cook faster than others.

Special microwave techniques are used to promote fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly the following techniques are extremely important. It’s a must for you to be familiar with the following tips.

Food Characteristics Techniques for Preparation

Size and Quantity

Small portions cook faster than large portions.

As you increase the quantity of food you put into the microwave oven, you must also increase your cooking time. The microwave oven has the same power regardless of quantity; thus the power is divided between more items and so it takes longer to cook. As a general guide, if you double the quantity of food suggested in the recipe, add half the time suggested again.

Timing

A range of cooking times is given in each recipe for two reasons. First, to allow for the uncontrollable differences in food shapes, starting temperatures and personal preferences. Secondly, these allow for the differences in electrical voltage input which changes during peak load periods. Always remember that it is easier to add time to undercooked food. Once the food is overcooked, nothing can be done. For each recipe, an approximate cooking time is given.

Liquid Content

Low moisture foods take a shorter time to cook than foods with a lot of moisture.

Stirring

Stirring is often necessary during microwave cooking.

We have noted when stirring is helpful in the recipes.

Always bring the outside edges towards the centre and the centre portions to the outside.

Shape

Uniform sizes cook more evenly. To compensate for irregular shapes, place thin pieces towards the centre of the dish and thicker pieces towards the outer edge of the dish.

Bone and Fat

Bones conduct heat and cause the meat next to them to be heated more quickly. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook.

Rearranging or Turning

Some foods should be turned in the container during cooking. For example, because of the different thicknesses in the breast and back sections of poultry, it is a good idea to turn poultry over once to ensure more even cooking.

Rearranging or turning over uneven shaped food in the dish should be done as suggested to ensure a satisfactory result. Rearrange small items such as chicken pieces, prawns, hamburger patties, nuts or potatoes. Rearrange pieces from the centre to the edge of the dish.

Starting Temperature

Food which has been sitting at room temperature takes less time to cook than refrigerated or frozen food.

Density and Composition

Porous, airy foods (cakes and breads) take less time to cook than heavy compacted foods (meat and vegetables). Recipes high in fat and sugar content cook more quickly.

Cooking in Layers

This microwave oven is not designed to cook more than 1 layer of food. Cooking in 2 layers may not always be successful, it takes longer and may be uneven. You can successfully reheat two dinner plates of food at one time but remember to increase the reheating time and use a microwave warming rack.

Soups

Use a bowl and stir before heating and at least once through reheat time and again at the end.

Piercing of Foods

Pierce the skin or membrane of foods such as eggs, tomatoes and jacket potatoes when cooked whole in the microwave oven. This allows steam to escape. If the skin has not been pierced, food may burst.

Cured Meats

Cured meats may overcook in some areas due to the high concentration of salts used in the curing process. So take care when cooking different brands of bacon as cooking times may vary slightly.

– 34 –

Techniques for Preparation

Covering

Covering food minimizes the microwave cooking time. Because microwave cooking is done with time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so it retains more heat and steam. Wax paper and paper towels hold the heat in but not the steam. These materials also prevent splattering. Use a paper towel, wax paper or no cover when steam is not needed for tenderising.

Converting Your Favourite Conventional

Recipes for Microwave Cooking

When adapting conventional recipes for microwave cooking, time are reduced considerably.

For example, a chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on P7

Power in your microwave oven.

Use similar microwave recipes to help you adapt conventional recipes. Remember, it is always best to undercook a recipe and then add an extra minute or two to fi nish it off.

Browning

Meats and poultry, when cooked longer than 10 to

15 minutes, will brown from their own fat. Foods cooked for shorter periods of time can be aided with the help of a browning sauce, worcestershire sauce or soy sauce. Simply brush one of these sauces over meat or poultry before cooking. Baked goods do not need long cooking time and therefore, do not brown.

When cakes or cupcakes are iced, no one will notice the visual difference. For cakes or cupcakes, brown sugar can be used in the recipe in place of caster sugar or the surface can be sprinkled with dark spices before baking.

Standing Time

The moisture molecules continue to vibrate in the food when the microwave oven has turned itself off. After all, the molecules were vibrating at

2,450,000,000 times per second during cooking. So cooking continues even after the food is no longer being exposed to the microwaves whether in or outside your microwave oven.

Standing time refers to the time it takes (after the microwave time is completed) to allow the interior of the food to fi nish cooking.

The amount of standing time varies with the size and density of the food. In meat cookery, the internal temperature will rise between 5 °C and 10 °C if allowed to stand covered for ten to fi fteen minutes.

Rice and vegetables need shorter standing time, but this time is necessary to allow foods to complete cooking in the centre without overcooking on the edges.

The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter because of a lower concentration of heat in the food.

Foods should always be kept covered while standing in order to retain the heat. If a longer standing time is required (while you cook another food to serve with the fi rst, for instance), cover with aluminum foil.

Here are some other tips that may help:

• Reduce liquids in a conventional recipe by one half to two thirds, e.g. 1 cup (250 ml) should be reduced to ½ cup (125 ml).

• Add more thickening such as fl our or cornfl our to sauces and gravies if you do not reduce the liquid.

• Reduce seasonings slightly in a recipe where ingredients do not have time to simmer by microwave.

• Do not salt meats, poultry or vegetables before cooking; otherwise, they will toughen and dry out.

• If one ingredient takes longer to cook than the others, pre-cook it in the microwave oven fi rst.

Onion, celery and potato are examples.

• When cooking meat or vegetables, omit any oil or fat that would have been used in a conventional recipe for browning.

• Reduce leavening agents for cakes by one quarter and increase liquids by one quarter.

• Biscuits require a stiff dough. Increase fl our by about 20 percent. Substitute brown sugar for white sugar and use biscuit recipes that have dark spices or require icing. Because of the short cooking time, biscuits don’t have time to brown. Chill dough for half an hour before baking. This produces a crisper biscuit. Bake biscuits on a glass tray lined with greaseproof paper.

• Since microwaves penetrate foods about two centimetres from the top, bottom and sides, mixtures in round shapes and rings cook more evenly. Corners receive more energy and may overcook.

• Items with a lot of water, such as rice and pasta, cook in about the same time as they would on a conventional stove. (Refer to Rice and Pasta chapter.)

Select recipes that convert easily to microwave cooking such as casseroles, stews, baked chicken, fi sh and vegetable dishes. The results from foods such as grilled meats, cooked souffl es or two-crust pies could be less than satisfactory. Never attempt to deep fry in your microwave oven.

– 35 –

Menu Planning for Microwave Cooking

Increasing & Decreasing Recipes

How to Keep Everything Hot at The Same Time

Plan your meals so that the food will not all need last minute cooking or attention at the same time.

The special features of microwave cookery make it easy to serve meals with everything piping hot.

Cooking of some foods may be interrupted while you start others, without harming the nutritional value or fl avour of either.

A recipe which requires standing time can be microwaved fi rst and another food cooked while it stands. Dishes prepared in advance can be reheated briefl y before serving.

It does take some experience and time to cook with confi dence. Microwaves are fast so you will have to do some experimenting. You might fi nd you will use your conventional range in conjunction with your microwave oven. For example, while cooking the roast in the microwave oven, you can be cooking the vegetables and gravy on the range top. This can also be done the other way around. Prepare your meals as follows.

1. Firstly, cook the most dense item (roast or casserole). Drain and retain meat juice from joints then cover with foil.

2. Cook the potatoes, rice or pasta.

3. Cover with foil for standing.

4. Cook greens and other vegetables.

5. Cover with foil for standing.

6. Cook the gravy with the retained meat juices, stock and thickening.

7. Carve the roast and serve the vegetables and gravy.

While you are learning to plan meals, you may get a bit behind time. Don’t worry. Dinner servings may be suitably reheated on P7, for 1 to 2 minutes per serving.

If you prefer not to use foil, cover food with saucepan lids. A metal lid will retain the heat for at least 15 minutes.

Meanwhile, how can you cook all the vegetables at the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as broccoli, cabbage, caulifl ower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on P10 for cooking times refer to vegetable cooking chart on page 52-53. Fresh and frozen vegetables can be mixed on a vegetable platter, but remember frozen vegetables are not as dense as fresh vegetables, as they have been blanched before freezing.

If vegetables are cut to a similar size, they can be cooked in separate ramekins or small dishes at the same time.

Increasing

• To increase a recipe from 4 to 6 servings, increase each ingredient listed by half.

• To increase a recipe from 4 to 8 servings, double each ingredient listed.

• For larger quantities of a recipe, a large dish should be used. Make sure that the dish is deep enough to prevent the recipe from boiling over during cooking.

• Make sure to cover, stir or rearrange food as directed in the recipe and always check the food during cooking.

• Increase standing times by 5 minutes per 500 g.

• Use the same Power Level recommended in the original recipe.

• Increase the cooking times by:

⅓ of original cooking time for 6 servings; and an extra ½ of original cooking time for 8 servings.

Decreasing

• To decrease a recipe from 4 to 2 servings, decrease each ingredient listed by half.

• For small quantities, a small dish should be used.

Make sure that the dish is large enough to prevent the recipe from boiling over during cooking.


• Decrease the cooking times by ½ to

⅔ of the original cooking time.

Cooking for One

• To decrease a recipe from 4 to 1 serving, quarter each ingredient listed.

• A smaller dish should be used, making sure that the dish is still large enough to prevent the recipe from boiling over.


• Quarter the original cooking times, then add extra time, if needed.

• Make sure to cover, stir or rearrange food as directed in original recipe and always check the food during cooking.

– 36 –

Converting Recipes from Other Sources

When the recipe is written with a wattage different than your oven, adjust the cooking time by approximately 10% per 100 watts, e.g. 6 minutes would be adjusted by 36 seconds. Alternately, adjust the power level by one level. If your wattage is higher than the recipe: (1) Adjust time downward or

(2) Adjust power level downward. If your wattage is lower than the recipe: (1) adjust time upward or (2) adjust power level upward (when possible).

Converting Recipes from Other Sources

One of the most common uses for a microwave oven is to reheat food. Your Panasonic microwave allows you to either reheat by placing food into the oven and you choose the micro power level and length of heating time or you may reheat automatically by using the SENSOR REHEAT Pad on your microwave. Following are some directions for reheating pre-cooked foods from either frozen refrigerator temperature or room temperature.

General rules for reheating foods by

Micro Power

• Many convenience foods contain heating instructions on the packaging. It is best to follow these instructions, being sure to check the wattage of the oven they used and adjust the cooking time if necessary (decrease cooking time by 10% for every 100 watts more powerful your oven is).

• If package directions are not available, follow the recommendations in the charts on the following pages.

• All foods must be pre-cooked; raw foods will not cook through during reheating times and if consumed may cause illness.

• Do not reheat in foil containers, cans or plastic containers as incorrect heating times will result.

Place foods into microwave safe bowls or onto dinner-plates before heating.

• Most foods can be heated on P10 but consider if the food is delicate in structure like baked custard or you have a large quantity, a lower power level for slightly longer may be gentler.

• Cover foods with plastic wrap if you require a steamed effect or leave uncovered for a drier surface, e.g. Crumbed foods.

Note: when cooking by Sensor Cook all food must

be covered.

• Stir or re-arrange foods during heating as this will help food heat evenly. Stir after heating and let stand for 2 to 3 minutes. Check temperatures before adding extra heating time and ensure food is hot. If food is not heated enough, consumption may cause illness.

Caution:

Pastry items which have a fi lling that is high in fat., sugar or moisture will become hotter in the centre and the pastry may only feel warm. Ensure you allow it to stand for several minutes before eating.

– 37 –

Reheating by Micro Power - Frozen Pre-cooked Foods

FROZEN ITEM

(Pre-cooked)

BREAD &

BAKED PRODUCT

Bread 1 slice

1 loaf

6 rolls

Cheesecake (450 g)

Muffi ns - 4 (400 g)

Scones - 6 (400 g)

POWER

P7

P7

P6

P3

P7

P6

TIME

(in minutes)

10 - 15 sec

1 - 3

1 - 2

5 - 7

1½ - 2

1½ - 2

SPECIAL INSTRUCTIONS

Do not let bread get hot, or it will become rubbery and dry out. Remove whole loaf from original wrapper.

Place on paper towel to absorb moisture.

Remove from container. Defrost on plate.

Place onto paper towel lined plate.

Defrost on paper lined plate. Stand 2 minutes.

PIES

Fruit Pie (600 g)

Meat Pie (175 g)

Pizza (350 g)

P3 then

P7

P7

P10

5 - 7

5 - 7

4 - 5

5 - 7

Remove from foil container and place uncovered into a pie dish.


Remove from package and place onto paper towel or follow manufacturer’s instructions.

FROZEN MEAL

Fish in Sauce (200 g)

Frozen Casserole

(500 g)

Lasagne (500 g)

P5

P10

P9

P5

5 - 7

9 - 11

11 - 13

8 - 10

Pierce corner of bag. Heat on a plate.

Pierce pouch.

Heat on a plate or bowl.

Remove from foil container, place into serving dish.

Remove foil cover and replace with plastic wrap.

Plated style dinner

(320 g)

Vegetables & Sauce

(in the bag) (500 g)

MISCELLANEOUS

Chicken Pieces (500 g)

Chicken Nuggets (12)

Croissants - 4 (200 g)

Fish Fingers - 8 (200 g)

Sausage Rolls (225 g)

P7

P7

P7

P3

P3 then

P10

P5

6 - 8

8 - 10

3 - 4

1 - 1½

2 - 4

2 - 3

2 - 3

Pierce corner of bag. Heat on a plate.






– 38 –

IMPORTANT POINTS TO CONSIDER

WHEN REHEATING COLD FOODS

IMPORTANT POINTS TO CONSIDER

WHEN REHEATING FOODS FROM THE

FREEZER

STARTING TEMPERATURE —

Foods taken from the refrigerator will take longer to reheat than foods from room temperature.

Quantity —

One serving heats faster than several servings.

When heating large quantities, stir food to ensure even heating. It is quicker to heat individual plates of food than large quantities in a casserole dish.

Plated Dinners —

Arrange foods with the most dense items towards the outside of the plate. Cover meats with sauces/ gravies if desired, spread out mashed potatoes or rice so it heats more evenly. When assembling plates of leftover foods, use foods which have a similar starting temperature.

Covering Foods —

Most foods need to be covered with one sheet of absorbent paper towel to hold in the heat and prevent splattering without steaming. When more moisture is desired, cover with plastic wrap.

VOLUME —

The greater the volume and the more dense the item, the longer it takes to reheat, e.g. frozen cake will take less time than frozen casserole.

LARGE VOLUME —

Large, dense, frozen precooked foods are best thawed on defrost until icy in the centre then heated on P7. This prevents overcooking of the edges.

Stirring is often needed to distribute heat evenly.

Commercial frozen foods —

These foods should be removed from their foil containers if possible and placed into suitable microwave safe containers. If a foil container is used in the microwave oven it shouldn’t be more than 4 cm high and must not touch the interior of the microwave oven. Remove the cover from the tray and replace with paper towel or plastic wrap to prevent splattering.

Foods to be served at room temperature —

For best results, defrost for a short time and allow to stand to complete thawing, e.g. frozen cake.

Heating —

Reheating is usually done on P10, however, if food has a more delicate texture, like a baked custard, a lower power setting should be used. P7 for a little longer will be gentler on the food. An average plate of food would generally take 1 to 3 minutes to heat depending on the density of the food. Place it in for the minimum time and add extra heating time if required.

Ensure food is hot by feeling the bottom of the plate in the centre. If the plate is cool, food may be warm but will lose heat quickly as the plate will absorb the heat and taste cold when served.

If food is not heated enough, consumption may cause illness.

Vacuum sealed pouches —

Pierce pouches, bags before heating to allow steam to escape. This prevents bursting.

Containers —

Use dishes about the same volume of the food or slightly larger to allow for stirring. Remove or release snap seal lids other wise they will pop during heating and may disfi gure.

Elevation —

Elevate pastries and breads on a small plastic rack with paper towel under the food to prevent it from becoming soggy.

Pies and pastries —

Pies and pastries that contain raw pastry and fi lling cannot be cooked in the microwave oven. Precooked products can be thawed and heated. Place them on a sheet of paper towel and elevate on plastic rack for best results. For added crispness place under the grill or in a hot oven for few minutes. Pastry items can become tough and rubbery if overheated, remember to allow 5 minutes standing then test before adding extra heating time.

Caution:

Pastry items which have a fi lling that is high in fat., sugar or moisture will become hotter in the centre and the pastry may only feel warm. Ensure you allow it to stand for several minutes before eating.

– 39 –

P

UMPKIN

S

Serves: 4

Ingredients:

OUP

2 cups

1 teaspoon chicken stock curry powder

pepper

Method:

Place pumpkin, onion and curry powder in a 2-litre casserole dish. Cover and cook on P10 for 12 minutes. Add chicken stock and pepper. Cook on

P10 for 10 minutes. Cool slightly. Purée pumpkin and liquid in blender or food processor. Pour into individual serving dishes and garnish with chives.

To cook by :

Prepare pumpkin as above. Cover securely with plastic wrap. Refer to Potatoes directions on page

20. Select Potatoes, then Start.

S

HORT AND

L

ONG

S

OUP

Serves: 4

Ingredients:

200 g

12 (200 g)

4

1 litre

1 teaspoon fresh singapore noodles frozen mini dim sims green onions, sliced chicken stock crushed garlic

½ teaspoon chopped ginger

2 tablespoons soy sauce

1

4

1 cup chicken breast, cooked and sliced baby bok choy, quartered bean sprouts

2 tablespoons dried onion (optional)

Method:

Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on P10 for 10 minutes. Add bok choy and cook on P10 for 2 minutes. Serve in individual bowls topped with bean sprouts and onion.

HINT:

To cook 1 double chicken breast. Place onto a dinner plate. Cover and cook on P7 for 8 to 10 minutes.

P

EA AND

H

AM

S

OUP

Serves: 6

Ingredients:

2½ cups

850 g

1

1 tablespoon green split peas smoked ham hock medium onion, chopped fresh thyme leaves

6 cups

½ cup chicken stock frozen peas

Method:

Wash split peas and place in a 2-litre capacity bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone. Drain peas and place into a

5-litre capacity microwave safe dish. Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on P10 for 15 minutes.

Reduce power to P6 and cook for 15 minutes. Skim top of soup and cook on P6 for a further 30 minutes.

Remove ham bone and bay leaf and stir in frozen peas. Cook on P6 for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread.

Tip:

Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock.

Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.

P

OTATO AND

L

EEK

S

OUP

Serves: 4 to 6

Ingredients:

1 kg

2

2 teaspoons potatoes, peeled and diced medium thinly sliced leeks fresh thyme

pepper

3 cups

150 ml chicken stock cream

Method:

Place potatoes, leeks, thyme and pepper in 4-litre casserole dish. Cover and cook on P10 for 8 minutes. Stir in chicken stock. Cover and cook on

P10 for 14 to 16 minutes. Purée soup mixture. Stir in cream and serve hot or cold in individual bowls.

To cook by Sensor Cook:

Prepare as above. Cover securely with plastic wrap.

Refer to Potatoes directions on page 20. Select

Potatoes, then Start.

– 40 –

C

HICKEN AND

P

RAWN

L

AKSA

Serves: 4

Ingredients:

Soup:

2 tablespoons laksa paste

400 ml coconut milk

1 litre

1 tablespoon

Laksa:

chicken stock soy sauce fresh ground black pepper

8 cups

1 bunch

4 boiling water coriander, leaves chopped small red chillies, seeds removed

½ cup bean sprouts

4 limewedges

1 tablespoon peanut oil

400 g

12 cooked chicken tenderloins, sliced green king prawns, peeled

Method:

Soup:

Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on

P10 for 8 to 10 minutes.

Laksa:

Place the noodles and water in a 4 litre dish. Cover and cook on P10 for 2 to 3 minutes, stirring halfway through. Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top. Place the peanut oil and prawns in a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual bowl and set aside.

To serve:

Heat soup on P10 for 2 minutes. Pour the hot soup over the ingredients in the 4 bowls and serve.

N

Serves: 4 to 6

Ingredients:

35 g

⅓ cup

1 teaspoon

310 g packet taco seasoning mix tomato paste

Mexican chilli powder red kidney beans, mashed in liquid

180 g packet corn chips

1 avocado

½ cup

½ cup sour cream grated cheese

paprika

Method:

Place meat in a 2-litre dish. Cook on P7 for 6 minutes, stirring halfway through. Mix with fork, breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on P7 for further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre.

In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle with paprika. Heat on


N

ACHOS

S

UTS AND

UPREME

B

OLTS

Serves: 6 to 8

Ingredients:

80 g butter

2 teaspoons curry powder

2 tablespoons worcestershire sauce

½ teaspoon salt

¼ teaspoon garlic powder

100 g packet mixed rice crackers

Z

UCCHINI

S

LICE

Serves: 4 to 6

Ingredients:

4 rashers bacon, diced

2 cups

2 cups

1 cup grated zucchini grated carrot grated tasty cheese

1 cup

5

125 ml

1 tablespoon self raising fl our eggs, lightly beaten vegetable oil fresh chopped parsley salt and pepper

Method:

Lightly grease a 25 cm square microwave safe dish.

Place bacon and onion in a 2-litre casserole dish and cook on P10 for 2 to 3 minutes. Allow to cool slightly.

Stir in zucchini, carrot and cheese and fl our. In a

1-litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on


125 g

½ cup packet pretzel sticks

Nutri-Grain

Method:

Place butter, curry, worcestershire sauce, salt and garlic powder in a 3-litre casserole dish. Cook on

P10 for 1 to 2 minutes. Add remaining ingredients, mix well and cook on P10 for 4 to 5 minutes. Stir twice through cooking. Allow to cool. Place in a bowl and serve with drinks. Store in an airtight container once cool.

– 41 –

Cooking Fish and Shellfi sh by Micro Power

Clean fi sh before starting the recipe. Arrange fi sh in a single layer, overlap thin fi llet ends to prevent overcooking. Prawns and scallops should be placed in a single layer.

Cover dish with plastic wrap. Cook on the power level and for the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns, fi sh fi llets or scallops

FISH OR SHELLFISH

Cooking Fish and Shellfi sh by Micro Power

Fish Fillets

Scallops (sea)

Green Prawns medium size

(shelled and cleaned)

Whole Fish

(stuffed or unstuffed)

AMOUNT

500 g

500 g

500 g

500 g to 600 g

POWER

P4

P4

P4

P4

APPROX. COOKING TIME

(in minutes)

8 to 10

6 to 8

7 to 9

7 to 10

G

ARLIC &

C

HILLI

P

RAWNS

S

TEAKS WITH

L

IME

B

UTTER

Serves: 4

Ingredients:

1 kg medium uncooked king prawns

1 small red onion, thinly sliced

40 g butter

3

2 garlic cloves, crushed fresh bird's eye chillies,

Serves: 4

Ingredients:

30 g butter

1

1 teaspoon clove garlic, crushed grated fresh ginger

1 teaspoon grated lime rind

2 tablespoons lime juice

½ teaspoon sugar

½

100 g

1 tablespoon

80 ml

¼ cup small red capsicum, fi nely sliced snow peas, trimmed lemon juice thickened cream coriander leaves, chopped

Cooked jasmine rice, to serve

Method:

Peel and de-vein prawns leaving tails in tact, set aside. Place onion, butter, garlic and chilli into a

3 Litre microwave safe dish. Cook on P10 for 4 minutes, stir halfway through cooking. Add prawns and mix to combine. Cook on P7 for 3 minutes. Stir in capsicum and snow peas, cover and cook on P7 for a further 3 minutes. Stir through lemon juice, cream and coriander, season and cook on P10 for 1 minute. Serve immediately with cooked rice.

G

ARLIC

P

RAWNS

Method:

Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and coat with sauce. Cover and cook on P5 for 5 to 7 minutes. Stand for 2 to 3 minutes before serving.



Refer to Steam Fish directions on page 21. Select

Steam Fish, then Start.

L

EMON

P

EPPER

F

ISH

Serves: 2

Ingredients:

60 g butter

2 clove garlic, crushed

1 tablespoon

1 tablespoon

500 g lemon juice chopped parsley peeled green prawns

Method:

Place butter and garlic in a 1-litre dish and cook on P10 for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on P6 for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

– 42 –

Serves: 2

Ingredients:

350 g

¼ cup

1 teaspoon fi sh fi llets lemon juice cracked black pepper

Method:

Place fi sh, lemon juice and cracked black pepper in

1-litre casserole dish. Cook on P4 for 4 to 6 minutes.

Let stand for 3 minutes before serving.



Refer to Steam Fish directions on page 21. Select

Steam Fish, then Start.

B

OUILLABAISSE

Serves: 4 to 6

Ingredients:

2 tablespoons olive oil

1

4 cloves large leek, sliced garlic, crushed

½ cup

4 cups

⅓ cup

1 tablespoon

½ teaspoon tomato paste hot fi sh stock dry white wine fresh thyme leaves saffron powder

1 teaspoon chilli powder freshly ground black pepper

salt

500 g fi rm fi sh fi llets, chopped

500 g green prawns meat de-veined

Method:

Place oil, onions, leek and garlic in a 4-litre dish.

Cover and cook on P10 for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes, tomato paste, fi sh stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on P10 for 12 minutes. Add fi sh fi llets and prawns. Cook on

P10 for 8 to 10 minutes or until seafood is cooked.

Serve garnished with fresh thyme.

T

OMATO

B

ASIL

M

USSELS

Serves: 4

Ingredients:

¼ cup

1 tablespoon water olive oil

1 clove

1 (425 g)

1 tablespoon

½ teaspoon garlic, crushed can tomato pieces tomato paste oregano

2 tablespoons chopped fresh basil freshly ground black pepper

Method:

Place mussels and water into a bowl. Cover and cook on P7 for 4 to 6 minutes. Set aside. Place oil, leeks and garlic into a 3-litre dish. Cook on P10 for

2 minutes. Stir well, add tomatoes, tomato paste, oregano, basil and pepper. Mix well. Cook on P10 for

3 to 4 minutes. Add mussels. Cover and cook on P10 for 2 to 3 minutes. Serve immediately.

O

YSTERS

K

ILPATRICK

Makes: 12

Ingredients:

2 rashers

1 tablespoon

2 teaspoons

1 tablespoon

12 bacon fi nely chopped worcestershire sauce lemon juice barbecue sauce oysters in shell

Method:

Spread bacon onto a dinner plate. Cover with paper towel and cook on P10 for 2 to 3 minutes.

Mix together worcestershire sauce, lemon juice and barbecue sauce. Place oysters in shell evenly around dinner plate and sprinkle with bacon mixture.

Pour some sauce mixture over each oyster. Cook on

P10 for 1 to 1½minutes. Serve with drinks or as an entree.

S

EAFOOD

M

ARINARA

Serves: 4

Ingredients:

750 g Marinara mix

2 tablespoons butter

1

2 clove garlic, crushed tomatoes, peeled and chopped

1 tablespoon

¼ cup tomato paste white wine

¼ cup fresh basil leaves, chopped

pepper

Method:

Place marinara mix into a 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on P7 for 1 minute. Add remaining ingredients (except seafood), to dish and cook on

P10 for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on

P6 for 7 to 9 minutes, stir halfway through cooking.

Stand for 5 minutes. Serve with salad and pasta.

– 43 –

Cooking Whole Poultry by Micro Power

Season as desired, but salt after cooking. Browning sauce mixed with equal parts of butter will enhance the appearance.

Poultry must be unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish. Place poultry breast-side down: turn over halfway through cooking. Cover with wax paper to prevent splattering.

If the poultry is not cooked enough, return it to the oven and cook a few more minutes at the recommended power level.

DO NOT USE A CONVENTIONAL MEAT

THERMOMETER IN THE MICROWAVE OVEN.

Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalize throughout the food and fi nishes the cooking process.

If a large amount of juice accumulates in the bottom of the baking dish, occasionally drain it. If desired, reserve juices for making gravy.

Less-tender birds should be cooked in liquid such as soup or broth. Use ¼ cup per 500 g of poultry.

Use an oven cooking bag or a covered casserole.

Select a covered casserole deep enough so that bird does not touch the lid.

If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag.

Make six 2 cm slits on top of bag.

Multiply the weight of the poultry by the minimum recommended minutes per 500 g. See chart below.

Programme Micro Power and Time.

After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer inserted into the muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate. A thermometer cannot be accurately inserted into a small bird. To check desired cooking of a small bird, juices should be clear and the drumsticks should readily move up and down after standing time.

During cooking, it may be necessary to shield legs, wings and the breast bone with foil to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

Cooking Poultry Pieces by Micro Power

Cover with wax paper or paper towel. Use the chart below to determine recommended minimum cooking times.

Arrange pieces skin-side down and evenly spread in a shallow dish.

Turn or rearrange halfway through cooking. Shield wing tips, drumstick ends etc., if required.

POULTRY

Chickens

Chicken (pieces)

Turkey

Duck

Cooking Poultry by Micro Power

POWER

P7

P7

P7

P7

TEMPERATURE

AFTER COOKING

87 °C

87 °C

87 °C

87 °C


(minutes per 500 g)

10 to 15

8 to 10

12 to 17

10 to 15

– 44 –

C

OOKING

E

GGS BY

M

ICRO

P

OWER

Boiled Eggs: Do not boil eggs in your microwave.

Raw eggs boiled in their shells can explode and cause serious injury.

Poached Eggs: The membrane on egg yolks must

be pierced before cooking, otherwise steam will build up and cause yolk to pop.

Scrambled Eggs: Slightly undercook scrambled

eggs as they will fi nish cooking during standing.

B

ACON AND

E

GG IN A

C

UP

Serves: 1

Ingredients:

2

1 x 60 g

1 tablespoon slices bacon egg grated cheddar cheese

Method:

Place bacon on a dinner plate between 2 sheets of paper towel cook on P10 for 1 to 2 minutes. Wrap bacon around the inside of a 1-cup remekin dish.

Crack egg into centre of dish and pierce with tooth pick. Cover and cook on P5 for 50 to 70 seconds.

Sprinkle with grated cheese.

S

CRAMBLED

E

GGS

Serves: 2

Ingredients:

2 x 60 g eggs

2 tablespoons milk pinch of salt

Method:

In a 1-litre casserole dish, beat eggs lightly with whisk. Add milk and salt. Whisk until well combined.

Cover dish with plastic wrap and cook on P6 for 1 to

1½ minutes. Stir eggs and cook for further 1 to 1½ minutes. Stand, covered, for 1 minute before serving.

G

REEN

P

EPPERCORN

C

HICKEN

Serves: 4

Ingredients:

500 g sliced chicken breast fi llets

2 tablespoons green peppercorns

1 tablespoon seeded mustard

1 teaspoon chicken stock powder

2 tablespoons lemon juice

½ cup cream

Method:

Place chicken in a 3-litre casserole dish. Cook on P7 for 8 to 10 minutes stirring halfway through cooking.

Mix together peppercorns, mustard, stock powder, lemon juice and cream. Pour over chicken, stir. Cook on P10 for 2 to 3 minutes.

P

OACHED

E

GGS

Serves: 2

Ingredients:

2 x 60 g

½ cup eggs hot tap water dash of vinegar pinch of salt

Method:

Place one quarter of cup of water, dash of vinegar and pinch of salt into 2 ramekin dishes or small glass bowls. Heat water on P10 for 30 - 60 seconds. Break egg into the water and with toothpick pierce the egg yolk twice and egg white several times. Cover dishes with plastic wrap and cook on P6 for 1 to 1½ minutes.

Stand, covered, for 1 minute before serving.

Note: The size of the eggs will alter cooking time.

C

HICKEN

C

URRY

Serves: 4

Ingredients:

2 tablespoons red curry paste

1 tablespoon

1 tablespoon

2 cups

1 cup fi sh sauce brown sugar fi nely sliced vegetables coconut milk

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 2 to 3 minutes. Add chicken and combine. Cook on P7 for 6 minutes, stirring once during cooking. Add fi sh sauce, brown sugar, vegetables and coconut milk. Stir well. Cover and cook on P10 for 4 to 6 minutes. Serve with Jasmine rice.

– 45 –

C

HICKEN

C

Serves: 4

Ingredients:

400 g

¼ cup

1 teaspoon

2 teaspoons

ACCIATORE

can diced tomatoes tomato paste minced garlic dried oregano

¼ red capsicum, sliced

Method:

Place all ingredients in a 2-litre casserole dish. Stir until combined. Cover and cook on P7 for 10 to 12 minutes. Turn chicken and stir. Cook on P7 for 10 to

12 minutes.

T

HAI

C

HICKEN

W

INGS

Serves: 3 to 4

Ingredients:

1 kg chicken wings

2 tablespoons soy sauce

2 tablespoons fi sh sauce

2 tablespoons lime juice

1 teaspoon crushed garlic

1 teaspoon

1 teaspoon crushed ginger crushed chilli

Method:

Place wings into a shallow dish. Combine remaining ingredients and pour over wings. Marinate for at least 2 hours in the refrigerator. Cook on P7 for 15 to

20 minutes, rearranging halfway through cooking.


Prepare as above.Cover securely with plastic wrap.

Refer to Steam Chicken Pieces directions on page

21. Select Steam Chicken Pieces, then Start.

R

OAST

C

HICKEN

Serves: 4 to 6

Ingredients:

1.5 kg chicken

2 tablespoons melted butter seasonings of your choice lemon, pepper, seasoned salt, etc.

Method:

Clean and pat dry chicken with paper towel.

Brush chicken with melted butter and sprinkle with seasoning. Place chicken, breast-side down, on rack in 3-litre dish. Cook on P7 for 30 to 35 minutes. Turn halfway through cooking.

HINT:

After cooking whole poultry, cover with foil to retain heat while fi nishing the remainder of the meal.

A

PRICOT

N

ECTAR

C

HICKEN

Serves: 4

Ingredients:

400 ml

40 g

1

1

½ cup

1 kg apricot nectar

French onion soup mix onion, diced clove garlic, crushed dried apricots chicken legs

Method:

Place all ingredients except chicken legs into a 3-litre dish. Mix well to combine. Add chicken legs and stir to coat with sauce. Cook on P7 for 20 to 25 minutes, stirring halfway through cooking.

C

HICKEN

S

AN

C

HOY

B

AU

C

HICKEN

Serves: 4

B

URRITOS

Ingredients:

1

2

1 teaspoon

35 g

500 g

425 g

½ cup

½ cup clove garlic, crushed large onions, chopped chilli powder (optional) taco seasoning mix chicken tenderloins, diced can red kidney beans, drained tomato paste water

1 cup

12 grated cheese tortillas

Method:

Place garlic, onion and chilli in a 3 litre casserole dish. Cook on P10 for 2 minutes. Stir in remaining ingredients except cheese and tortillas. Cover and cook on P7 for 16 to 18 minutes, stirring twice during cooking. Serve in warmed tortillas topped with grated cheese.

Serves: 4 to 6

Ingredients:

10

2 teaspoons

1

500 g

10

227 g dried shiitake mushrooms sesame oil clove garlic, chopped minced chicken water chestnuts, fi nely chopped can bamboo shoots, chopped

¼ cup

1 tablespoon soy sauce oyster sauce

2 tablespoons dry sherry

1 small iceberg lettuce

Method:

Cover mushrooms with boiling water, stand for 30 minutes. Drain, remove stems and chop fi nely. Place oil and garlic in a 2 litre casserole dish, cook on P10 for 40 to 50 seconds. Add chicken and cook on P7 for 5 to 6 minutes. Add remaining ingredients except lettuce and cook on P7 for 5 to 6 minutes. Separate lettuce leaves. place tablespoons of mixture into each lettuce leaf. Serve immediately.

– 46 –

C

HICKEN

R

OLLS WITH

H

ONEY

M

USTARD

H

ONEY

S

ESAME

D

RUMSTICKS

Serves: 4 to 6

Ingredients:

8

16 chicken thigh fi llets prunes, pitted

8 green onions, sliced

2 tablespoons fl aked almonds

4 rashers rindless bacon, halved lengthwise

Honey Mustard Glaze

1 tablespoon brown sugar

1 tablespoon French Mustard

1 tablespoon

10 g honey butter, melted ground black pepper

Method:

Open out each thigh fi llet and trim away fat. Place 2 prunes, some spring onion and a few fl aked almonds on each fi llet. Roll fi llets up and wrap a piece of bacon around each one. Secure with toothpicks.

Blend all glaze ingredients together in a small bowl.

Place chicken into a 3-litre dish in a single layer and brush with glaze mixture. Cook on P7 for 16 to 20 minutes, turning halfway through cooking.

C

HICKEN AND

A

SPARAGUS

R

ISOTTO

Serves: 4

Ingredients:

1 kg

1

1 teaspoon

¼ cup

¼ cup

2 tablespoons sesame seeds

Method:

Place all ingredients in 2-litre bowl, stir until combined. Marinate for at least 2 hours or overnight.

Remove chicken from marinade and place in shallow dish with the meatiest ends to the outside. Cook on

P7 for 15 to 18 minutes, turning once during cooking.




21. Select Steam Chicken Pieces, then Start.

C

HICKEN

W

chicken drumsticks clove garlic, chopped chopped ginger soy sauce honey

INGS IN

L

EMON

S

AUCE

Serves: 4

Ingredients:

300 g fresh asparagus, chopped


1½ cups arborio rice

1

4 cups

2 cups clove garlic, crushed boiling chicken stock coarsely chopped cooked chicken

¼ cup

¼ cup

1 tablespoon extra grated fresh parmesan cheese cream ground black pepper chopped parsley coarsely grated parmesan cheese

Method:

Place asparagus into 2-litre dish and cook on P10 for 1 minute.Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on P10 for 1 minute. Add 2 cups of boiling chicken stock, cook on P10 for 5 minutes. Stir twice during cooking.

Add remaining chicken stock and cook on P10 for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on

P10 for 2 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper.

Serves: 4 to 6

Ingredients:

1 kg

¼ cup

1 teaspoon

2 chicken wings soy sauce ginger powder cloves garlic, crushed

¼ cup

Method: lemon juice

Place chicken wings in 3-litre casserole dish. Mix together remaining ingredients and pour over chicken wings. Marinate for 1 to 2 hours in the refrigerator.

Cook, covered, on P7 for 15 to 20 minutes. Serve hot with rice.




21. Select Steam Chicken Pieces, then Start.

– 47 –

Cooking Tender Cuts of Meat using Micro Power

For best results, select roasts that are uniform in shape.

Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway through cooking, turn roasts. Half hams should be shielded by wrapping an 8 cm wide strip of foil around the large end of the ham. Secure to the body of the ham with wooden toothpicks. Fold 3 cm over cut surface.

For shank ham halves, shield shank bone by cupping it with foil. One third of the way through cooking, remove ham from oven and cut off skin. Turn fat side up and reshield edges. If desired, glaze last 10 to 20 minutes of cooking. Loosely cover baking dish with wax paper or paper towel to prevent splatter. If a large amount of juice accumulates in the bottom of the dish, drain occasionally. If desired, reserve for making gravy. Multiply the weight of the roast by the minimum recommended times per 500 g. Programme Micro

Power and Time.

Meats can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the beginning of cooking, remove foil halfway through the cooking time. Beef and pork rib roasts should be shielded around the bones. Foil should extend about 5 cm down from bones. The shank and thin ends of boneless roasts should also be shielded. Make sure foil does not touch the sides of the oven, as arcing may occur. Canned hams should be shielded on the top cut-edge with a 3 cm strip of foil. Wrap strip of foil around ham and secure to body of ham with wooden toothpicks. Fold 2 cm over cut surface. After heating, check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL

MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes. During standing time the internal temperature equalises and the temperature rises 5 °C to 10 °C.

Cooking Less-Tender Cuts of Meat by Micro Power

Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 2 cups of soup, broth, etc. per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat.

Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is used, prepare the bag according to package directions. Do not use wire or metal twist-ties. Use the nylon tie provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag to allow steam to escape. Multiply the weight of the roast by the minimum recommended minutes per 500 g as suggested in the chart below. Programme Power and Time. Turn meat over halfway through cooking. Meat should be tender when cooked.

MEAT

Beef

Roasts Medium

Rare

Medium

Well

Pot Roast

Pork

Leg of Pork

Loin of Pork

Ham Canned (fully cooked)

Lamb

Medium

Well

Meat Chart for Microwave Cooking

POWER


(minutes per 500 g)

P6

P6

P6

P2

P7

P7

P7

P6

P6

10 to 12

12 to 14

14 to 16

25 to 30

11 to 13

11 to 13

4 to 5

8 to 10

12 to 14

– 48 –

T

HAI

B

EEF

C

URRY

Serves: 4 to 6

Ingredients:

1 onion, thinly sliced

2 tablespoons Thai green curry paste

500 g

½

1 thinly sliced lean beef red capsicum, thinly sliced carrot, thinly sliced

1

200 g

1 cup

1 tablespoon

1 tablespoon zucchini, sliced broccoli, broken into fl owerets coconut milk soy sauce lemon juice

2 tablespoons shredded fresh basil

½ cup roasted unsalted peanuts

Method:

Place the onion and curry paste into a 4-litre dish.

Cook on P10 for 2 to 3 minutes. Add the beef and cook on P10 for 4 to 6 minutes, stirring halfway through cooking. Add the vegetables and coconut milk and cook on P10 for 6 to 8 minutes. Mix in the soy sauce, lemon juice and basil and serve sprinkled with peanuts.

B

EEF

B

OURGUIGNONNE

Serves: 4 to 6

Ingredients:

750 g

4 rashers

6

2 cloves

¼ cup

400 ml

½ cup

1 teaspoon

1 teaspoon

250 g diced chuck steak bacon pickling, onions garlic, minced red wine tomato puree beef stock minced chilli dried tarragon button mushrooms, halved

Method:

Place all ingredients except mushroom in a 3-litre casserole dish, stir until combined. Cover and cook on P7 for 14 to 16 minutes.Stir and cook on P4 for

28 to 30 minutes. Stir and add mushrooms halfway through cooking

C

ORNED

B

EEF

Serves: 4

Ingredients:

M

USSAMAN

B

EEF

C

URRY

Serves: 4

Ingredients:

500 g

⅓ cup

400 g

250 ml

250 ml

1 tablespoon round steak diced mussaman curry paste potato diced coconut milk beef stock brown sugar

Method:

Place steak, curry paste and potato in a 3-litre casserole dish cook on P10 for 6 minutes. Add coconut milk, beef stock and brown sugar, stir, cook on P5 for 40 minutes. Stir once during cooking serve with jasmine rice.

To cook by :

Follow general directions. Cover securely with plastic wrap. Refer to Curries directions on page 22. Select

Curries, then press Start.

1 tablespoon brown sugar

1 tablespoon

1 white vinegar onion, cut in half

4 cloves

6 peppercorns

5 cups water

Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on P10 for 10 minutes. Turn meat, cover and cook on P3 for 1¼ to 1½ hours. Stand corned silverside in cooking liquid for 10 minutes before carving.

Note: Depending on the size and shape of the

silverside, it may require a further 10 to 15 minutes on P3.

– 49 –

F

RENCH

O

NION

B

EEF

C

ASSEROLE

Serves: 4

Ingredients:

100 g

1 teaspoon

200 g

600 g

100 g

⅓ cup

1½ cups

100 g

¼ cup onion, chopped minced garlic diced potatoes beef, diced carrots, diced tomato paste beef stock whole button mushrooms frozen peas

Method:

Place onion and garlic in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined.

Cover and cook on P10 for 8 minutes. Stir and cook on P4 for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on P4 for 14 to 15 minutes.

B

EEF

S

TROGANOFF

Serves: 4

Ingredients:

1

1 clove onion, sliced garlic, minced

750 g rump steak sliced thinly

2 tablespoons tomato sauce

2 tablespoons worcestershire sauce

1

1 teaspoon

⅓ cup

200 g beef stock cube paprika sour cream sliced mushrooms

Method:

Place all ingredients (except sour cream and mushrooms) in a 3-litre casserole dish. Stir until combined. Cover and cook on P7 for 7 to 9 minutes, stirring once during cooking. Add mushrooms. Stir and cook on P7 for 4 to 5 minutes. Stir through sour cream.

S

PAGHETTI

M

EAT

S

AUCE

Serves: 4 to 6

Ingredients:

500 g

1

1 clove

425 g

1 cup

2

1 teaspoon minced beef onion, chopped garlic, minced can tomatoes tomato paste beef stock cubes dried mixed herbs

pepper

Method:

Combine all ingredients in a 3-litre casserole dish.

Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to

16 minutes. Stir halfway through cooking. Serve with spaghetti.

C

HINESE

B

EEF AND

V

EGETABLES

Serves: 4 to 6

Ingredients:

500 g

1 teaspoon

1 clove

1 tablespoon

¼ cup

¼ cup

3 cups rump steak sliced chopped ginger garlic, chopped soy sauce

Hoisin sauce sweet chilli sauce sliced vegetables

Method:

Place steak, ginger and garlic in a 3-litre casserole dish. Cook on P10 for 1 minute. Add soy sauce,

Hoisin sauce and chilli sauce to meat mixture. Cook on P10 for 4 to 5 minutes. Add the vegetables, cover and cook on P10 for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes before serving.

– 50 –

L

AMB

K

ORMA

L

AMB

P

ILAU

Serves: 4

Ingredients:

1

500 g

⅓ cup

2

250 ml onion, diced lamb, cubed korma curry paste large carrots sliced tomato puree

250 ml beef stock

2 tablespoons natural yoghurt

Method:

Place onion, lamb, curry paste and carrot in a 3-litre casserole dish. Cook on P10 for 6 minutes. Add tomato puree and beef stock and stir, cook on P5 for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice.

To cook by :

Follow general directions. Cover securely with plastic wrap. Refer to Curries directions on page 22. Select

Curries, then press Start.

Serves: 4

Ingredients:

1 tablespoon

1

600 g

400 g

2 teaspoons

1 teaspoon

1 cup

600ml oil large onion, sliced lean lamb, diced can tomato pieces garam masala dried thyme long grain rice hot chicken stock freshly ground black pepper

Method:

Place the oil and onion in a 3 litre dish. Cover and cook on P10 for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on P7 for 10 minutes. Stir. Cook on P7 for a further

10 minutes. Add the rice and chicken stock and cook covered on P5 for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

S

EASONED

R

OAST

L

AMB

Serves: 4 to 6

G

INGERED

P

ORK

S

TIR

F

RY

Ingredients:

1.4 kg

1 tablespoon

1 tablespoon

Method:

Place lamb fat side down on rack set in a 3-litre dish.

Brush with mustard and rosemary. Cook on P6 for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

G

OULASH

Serves: 4

Serves: 4 leg of lamb seeded mustard rosemary

Ingredients:

500 g

¼ cup

1 tablespoon

2 teaspoons

2 teaspoons

1

300 g

1

½

2

½ cup

1 tablespoon sliced lean pork teriyaki sauce honey minced ginger cornfl our onion, sliced sugar snap peas, trimmed zucchini, sliced red capsicum, sliced green onions, sliced bean sprouts toasted sesame seeds

Ingredients:

1

1

1 tablespoon onion, chopped clove garlic, crushed butter

2 tablespoons tomato paste

1 teaspoon

500 g

1

1 cup paprika lamb, diced small capsicum, diced beef stock

2 tablespoons fl our

2 tablespoons water

2 tablespoons sour cream

Method:

Place pork, teriyaki sauce, honey, ginger and cornfl our in a 2-litre dish. Cover and marinate in the refrigerator for 2 hours. Place onion in a 3 litre dish.

Cook on P10 for 1 to 2 minutes. Add marinated pork and sauces and cook on P7 for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

Method:

Place onion, garlic and butter in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add tomato paste and paprika. Cook on P10 for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on P6 for 25 to 30 minutes, stirring halfway through cooking. Mix fl our with 2 tablespoons of water and stir into goulash mixture. Cook on P10 for 1 to 2 minutes. Stir in sour cream and serve with pasta and rice.

– 51 –

HINT:

It is better to cook meat for a lesser time in a recipe and add extra time if needed. This will prevent over cooking.

Cooking Fresh Vegetables By Micro Power

Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap.

Cook on P10 according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange.

Vegetables that are to be cooked whole and unpeeled, need to be pierced to allow steam to escape. Place vegetables on a paper towel lined dinner plate. Allow to stand, covered, according to the time indicated in the charts.

Cooking Fresh Vegetables by Micro Power

Vegetables should be covered and cooked on P10 power for best results. Weights given are trimmed weights.

VEGETABLE

Asparagus

Beans (fi nely sliced)

QUANTITY COOKING PROCEDURE

APPROX.

COOKING

TIME

(in minutes) on P10

1 to 3

3 to 5

Beetroot

Broccoli

Brussels Sprouts

Cabbage

Carrots

Caulifl ower

Celery

Corn

Eggplant

Mushrooms

Onions

Peas

Potatoes-Mashed

-Jacket

Pumpkin

Spinach/Silver Beef

Sweet Potato

Turnips

Tomatoes

Zucchini

250 g

250 g

4 whole

(1 kg)

250 g

250 g

500 g

4 (sliced fi nely)

250 g

Covered dish with ¼ cup water

Covered dish with ¼ cup water

Covered with 1 cup water in 4-litre dish.

Stand after cooking - 5 mins.

Covered dish with ¼ cup water.

Covered dish with ¼ cup water.

Shredded, with ¼ cup water in covered dish.

With ¼ cup water in covered dish.

500 g

6 stalks (400 g) cut in 1 cm pieces

2 cobs (500 g)

4 cobs (1 kg)

250 g



1 (500 g) Dice with ¼ cup water in covered dish.

250 g (sliced) Cook with 2 tablespoons butter in covered dish.

3 (200 g)

Brush with melted butter and cook in covered dish.

Cut in quarters with ¼ cup water in covered dish.

Shell peas and place with ¼ cup water in covered dish.

500 g

3 Med

500 g

250 g

Peeled and quartered with ¼ cup water. Covered.

Cook uncovered on paper towel lined plate.

Peeled and cut into uniform pieces with ¼ cup water in covered dish.

Remove stem, cut leaves into small pieces.

Cook with ¼ cup water in covered dish.

500 g

500 g

2 (300 g)

500 g

In serving size pieces with 2 tablespoons water in covered dish.

Peeled and sliced fi nely with ¼ cup water in covered dish.

Sliced and cooked covered.

Cut in 2 cm pieces in covered dish.

14 to 18

4 to 6

4 to 6

5 to 7

5 to 6

6 to 8

4 to 6

4 to 6

10 to 12

4 to 6

2 to 4

5 to 7

3 to 5

8 to 10

7 to 9

7 to 9

4 to 6

7 to 9

6 to 8

2 to 4

5 to 7

– 52 –

Cooking Frozen Vegetables By Micro Power

Remove vegetables from package and place in an appropriate sized container. Vegetables frozen in a pouch should be placed on a dish and the top pierced. Cook on P10 according to directions given in chart.

Vegetables should be cooked covered with a lid or plastic wrap.

Halfway through cooking, stir, turn vegetables over or rearrange. Stir after cooking. Allow to stand for 2 to 3 minutes before serving.

VEGETABLE

Beans

Broad Beans

Broccoli (spears)

Brussels Sprouts

Carrots (baby)

Caulifl ower

Corn (½ cob)

Corn (cobs)

Mixed Vegetables

Peas

Spinach

Cooking Frozen Vegetables by Micro Power

QUANTITY

250 g

250 g

350 g

250 g

250 g

500 g

125 g

250 g

250 g

250 g

250 g

COOKING PROCEDURE

Cook in covered 2-litre dish.











APPROX.

COOKING TIME

(in minutes) on P10

4 to 6

5 to 7

5 to 7

5 to 7

6 to 8

5 to 7

3 to 4

5 to 7

5 to 7

4 to 6

4 to 6

Cooking Dried Beans and Peas by Micro Power

Place hot tap water in 4-litre dish. Bring hot water to the boil on High for 10 to 12 minutes. Add beans and

2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20 minutes.

Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of

dried beans equals about 3 cups cooked beans. Use in place of canned beans.

ITEM

Lentils (250 g)

Soup Mix (250 g)

Split Peas or

Lentils (250 g)

Beans (250 g)

Soaked overnight

Cooking Dried Beans and Peas by Micro Power

CONTAINER

4-litre dish

4-litre dish

AMOUNT OF

HOT WATER

2 litres

2 litres

APPROX. TIME TO

BOIL HOT WATER on P10 (in minutes)

COVERED

10 to 12

10 to 12

TO COOK BEANS on P3

(in minutes)

COVERED

15 to 20

20 to 25

4-litre dish 2 litres 10 to 12 25 to 30

4-litre dish 2 litres 10 to 12 25 to 30

– 53 –

P

OTATO

B

AKE

Serves: 4 to 6

Ingredients:

750 g

300 ml

¼ cup

3

2

½ cup peeled and sliced potatoes cream milk green onions, sliced bacon rashers, chopped grated cheese

Method:

Combine potatoes, cream and milk in 2-litre casserole dish. Cook on P10 for 15 to 18 minutes.

Top with green onions, bacon and cheese. Cook on

P10 for 5 minutes.

V

EGETABLE

F

RITTATA

Serves: 4 to 6

Ingredients:

400 g

½ potatoes, thinly sliced red capsicum, sliced into strips

½

1 green capsicum, sliced into strips tomato, diced

2 tablespoons fresh basil, chopped

4

⅓ cup eggs sour cream

½ teaspoon

½ cup cracked black pepper grated tasty cheese

Method:

Place potatoes in a 2-litre shallow dish. Cook on P10 for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug.

Pour over vegetables. Cook on P6 for 3 to 5 minutes.

Sprinkle with pepper and cheese and cook on P6 for

7 to 9 minutes.

A

RDENNIS

S

TYLE

P

OTATOES

Serves: 4

Ingredients:

4

100 g medium sized potatoes ham, fi nely diced

3 tablespoons snipped chives

50 g butter

½ cup grated Cheddar cheese ground black pepper

Method:

Scrub potatoes, wash and pat dry with paper towel.

Prick skins and place on a dinner plate. Cook on P10 for 6 to 8 minutes.




Potatoes, then Start.

Allow to cool slightly. Cut tops off potatoes and scoop out pulp from centre, leaving 1 to 2 cm in shell. Mash pulp and combine with remaining ingredients. Spoon fi lling back into potato shells. Place potatoes in 2-litre casserole dish. Cook on P10 for 2 to 3 minutes.

C

REAMED

S

PINACH

Serves: 4

Ingredients:

1

4 bunch spinach, roughly chopped green onions, fi nely chopped


2 tablespoons sour cream salt and pepper

Method:

Cook washed spinach leaves, green onions and garlic in a covered 3-litre casserole dish on P10 for 5 to 7 minutes.



Refer to Vegetables directions on page 20. Select

Vegetables, then Start.

Drain well by squeezing between two dinner plates.

Stir through sour cream. Season to taste. Cook on

P10 for 1 to 2 minutes. Serve.

– 54 –

C

AULIFLOWER

A

U

G

RATIN

Serves: 4

Ingredients:

500 g trimmed caulifl ower and cut into pieces

2 tablespoons water



1 cup

¼ cup milk grated tasty cheese

Method:

Place caulifl ower and water in a shallow casserole dish. Cover and cook on P10 for 6 to 8 minutes.





Stand, covered, while making sauce. Place butter in a 4-cup glass jug. Cook on P10 for 1 to 2 minutes.

Stir in fl our and cook on P10 for 1 minute. Add milk gradually. Stir well. Cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Drain caulifl ower and pour over sauce. Sprinkle with cheese. Cook on


Note: Depending on size and arrangement of

caulifl ower pieces, timing will vary.

T

HAI

V

EGETABLE

C

URRY

Serves: 4

Ingredients:

1 onion, sliced

2 tablespoons green curry paste

3 cups

440 g

1 cup sliced vegetables chick peas, drained coconut milk

1 tablespoon

1 tablespoon

½ cup lemon juice soy sauce chopped nuts

Method:

Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

H

ERBED

V

EGETABLES

Serves: 4 to 6

Ingredients:

200 g sliced snow peas

200 g

200 g sliced carrots sliced zucchini

2 tablespoons chopped fresh parsley

Method:

Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on P10 for 4 to 6 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

T

OMATO

V

EGETABLE

C

ASSEROLE

Serves: 4 to 6

Ingredients:

200 g

1

200 g

1

1

400 g

½ cup

1 tablespoon

1 clove mushrooms, sliced eggplant, chopped zucchini, sliced capsicum, sliced onion, sliced can tomatoes tomato paste chopped basil garlic, minced

Method:

Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on P7 for 10 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on P10 for 8 to 10 minutes.

Add remaining ingredients. Cover with plastic wrap.

Cook on P10 for 8 to 10 minutes.

HINT:

It is better to slightly undercook vegetables as they will soften on standing. Allow to stand, covered, with plastic wrap or a lid.

HINT:

Wrap jacket potatoes in foil after cooking. They will retain their heat for about 15 to 20 minutes.

HINT:

TO SKIN TOMATOES: Cut a cross into the tomato skin. Place 1 cup of hot tap water in a 2 cup jug or bowl and heat on P10 for 1½ minutes or until boiling. Add 1 tomato and heat for a further 20 to

30 seconds. Remove and repeat procedure with remaining tomatoes. The skin wil loosen and can be easily removed.

– 55 –

S

AVOURY

B

RUSSELS

S

PROUTS

Serves: 4

Ingredients:

250 g

1 tablespoon

150 g

1

1 teaspoon

1 teaspoon brussels sprouts butter bacon, fi nely chopped onion, fi nely chopped dill or basil sugar

Method:

Wash and drain brussels sprouts. Cook in a covered

2-litre casserole dish on P10 for 4 to 5 minutes.





Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on P10 for 3 to

5 minutes. Add brussels sprouts and cook on P10 for

1 to 2 minutes. Serve.

P

ARMESAN

A

SPARAGUS

Serves: 2 to 4

Ingredients:

1 bunch of asparagus spears

2 tablespoons water

1 tablespoon

1

1 tablespoon butter clove garlic, crushed grated Parmesan cheese

Method:

Place asparagus and water in a 2-litre casserole dish. Cover and cook on P10 for 1 to 2 minutes.

Drain. Place butter and garlic in a small dish and cook on P10 for 1 minute. Add drained asparagus and mix lightly. Cook on P10 for a further 1 minute.

Sprinkle Parmesan cheese over asparagus. Serve.

Tip:

When placing asparagus in dish, place half the tips one way and half the tips in the opposite direction for more even cooking.

H

ONEY

G

LAZED

C

ARROTS AND

S

UGAR

S

NAP

P

EAS

Serves: 4 to 6

Ingredients:

350 g

150 g carrots sugar snap peas, trimmed

2 tablespoons brown sugar

2 teaspoons butter

2 tablespoons honey

1 tablespoon toasted sesame seeds

Method:

Peel and thinly slice carrots. Combine all ingredients in a 2-litre casserole dish. Cover and cook on P10 for 5 to 7 minutes, stirring halfway through cooking.

Serve.





R

ED

C

OCONUT

D

HAL

Serves: 4 to 6

Ingredients:

1 cup

1 teaspoon

400 ml

250 ml

1 teaspoon

1 teaspoon red lentils turmeric coconut milk water crushed red chilli crushed garlic lemon juice to taste

Method:

Place all ingredients in a 2 litre casserole dish. Stir and cook on P6 for 18 to 20 minutes, stirring twice during cooking.



Refer to Legumes directions on page 20. Select

Legumes then Start.

– 56 –

H

UMMUS

Ingredients:

1 cup chick peas, water for soaking

3 cups boiling water

2 tablespoons lemon juice

2 teaspoons

¼ cup

4 cloves turmeric tahini ( sesame paste ) garlic, minced


Method:

Place chickpeas and water into a 4-litre casserole dish and soak overnight. Drain.

Place chickpeas and boiling water into a 3-litre casserole dish and cook on P6 for 25 to 30 minutes.

Drain, process with remaining ingredients.





C

HICKPEA

S

ALAD WITH

C

ORIANDER

D

RESS-

ING

Serves: 4 to 6

Ingredients:

1 cup

3 cups

1

1

250 g

1 dried chickpeas, water for soaking boiling water red capsicum, diced lebanese cucumber, diced cherry tomatoes, quartered spanish onion, diced

Coriander Dressing:

½ cup lemon juice

2 teaspoons

½ cup

1 teaspoon sugar chopped fresh coriander chopped red chilli

Method:

Cover chickpeas with water and soak overnight.

Drain. Place chickpeas and boiling water into a 3-litre dish and cook on P7 for 25 to 30 minutes.





Drain and allow to cool.

Combine remaining salad ingredients in a large bowl and mix well.

Dressing:

Combine all ingredients in a screw top jar, shake well. Pour over salad and toss well.

L

ENTIL

H

OT

P

OT

Serves: 4 to 6

Ingredients:

900 g

2

2

2

3 new potatoes onions, diced carrots, diced stalks celery, sliced cloves garlic, crushed

1 teaspoon

400 g curry powder can diced tomatoes

1 cup vegetable stock

2 tablespoons tomato paste

¾ cup red lentils, washed

½ cup grated cheese

paprika

1 tablespoon chopped parsley

Method:

Wash potatoes and place onto a paper towel lined plate. Cook on P7 for 8 to 10 minutes.




Potatoes then Start.

Set aside. Place onion, carrot, celery and garlic into a 3 litre dish. Cook on P7 for 7 to 8 minutes. Add curry powder and cook on P7 for a further 1 minute.

Add tomatoes, stock, tomato paste and lentils. Cook on P7 for 20 to 24 minutes, stirring halfway through cooking. Slice potatoes thickly and layer over the top of lentil mixture. Sprinkle with grated cheese, paprika and parsley. Cook on P10 for 4 to 6 minutes.

– 57 –

Cooking Rice by Micro power

Follow directions in chart for recommended dish size, amounts of water and cooking time. Add rice to water.

Add salt and butter according to package directions. Cook on P10 for time recommended in chart. Allow to stand, covered, before serving. For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving.

ITEM CONTAINER

AMOUNT

OF WATER

APPROX. TIME TO

COOK GRAIN on

P10 UNCOVERED

(in minutes)

STANDING TIME

(in minutes)

RICE

Quick Cook Brown (1 cup)

Brown (1 cup)

Long Grain (1 cup)

Short Grain (1 cup)

Jasmine (1 cup)

2-litre dish

3-litre dish

2-litre dish

2-litre dish

3-litre dish

1

⅓ cups

3 cups

2 cups

2 cups

2 cups

10

25 to 30

12 to 14

12 to 14

12 to 14

5

10

5

5

5

Cooking Pasta by Micro Power

Follow directions in chart for recommended dish size, amount of water and cooking time. Boil water, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for time recommended in chart. Cook on P10. Test pasta for desired cooking before adding more time. Slightly undercook pasta that will be heated again in casserole. Stir and let stand, uncovered, 5 minutes.

ITEM CONTAINER

4-litre dish

3-litre dish

AMOUNT

OF

BOILING

WATER

6 cups

4 cups

APPROX. TIME TO

COOK GRAIN on

P10 UNCOVERED

(in minutes)

10 to 12

12 to 14

STANDING TIME

(in minutes)

5

5

Dried Fettuccine (250 g)

Elbow Macaroni, shells, etc. (250 g)

Fresh Spaghetti,

Fettuccine (375 g)

Dried Spaghetti (250 g)

Fresh Tortellini, Ravioli

(250 g)

Fresh Gnocchi (375 g)

4-litre dish

4-litre dish

4-litre dish

4-litre dish

6 cups

4 cups

4 cups

6 cups

6 to 8

12 to 14

7 to 9

6 to 8

5

5

5

5

Cooking Dried Noodles by Micro Power

Follow directions in chart recommended dish size, amount of water and cooking time. Add 1 tablespoon of oil to water to prevent noodles from sticking together. Add noodles and cook for time recommended in chart. Cook noodles on P10. Test noodles for desired cooking before adding extra time. Slightly undercook noodles that will be cooked again in a stir-fry or recipe. Always drain noodles immediately after cooking or they may overcook on standing.

(250 g)

ITEM

2 minutes noodles (85 g)

Long Life Asian Noodles

Rice Vermicelli (125 g)

CONTAINER

1-litre

3-litre

2-litre

AMOUNT

OF BOILING

WATER

500 ml

1 litre

1 litre

APPROX. TIME TO

COOK GRAIN on

P10 UNCOVERED

(in minutes)

2 to 3

5 to 6

3 to 4

INSTRUCTION

drain immediately drain immediately drain immediately

– 58 –

P

AELLA

Serves: 6 to 8

Ingredients:

500 g

¼ cup

1

1

1 mussels water green capsicum, sliced red capsicum, sliced onion, sliced



2 cups

400 g

2 cups long grain rice can peeled tomatoes, chopped hot chicken stock

1½ cups

200 g pinch saffron powder cooked diced chicken peeled green prawns

Method:

Place mussels and water in a 3-litre dish. Cover and cook on P7 for 3 to 5 minutes. Set aside. Place capsicum, onion, garlic and butter into 4-litre dish and cook on P10 for 4 to 5 minutes. Add rice and stir well. Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on

P10 for 16 to 18 minutes. Stir in chicken, prawns and mussels. Cook on P7 for 4 to 6 minutes. Stand for 10 minutes before serving.

F

RIED

R

ICE

Serves: 4

Ingredients:

1 tablespoon

1

1 cm

1

1

½

2

4

F

RAGRANT

C

OCONUT

R

ICE

Serves: 4 to 6

Ingredients:

1

2 cups

500 ml

400 ml

1 teaspoon onion, chopped long grain rice chicken stock coconut milk turmeric

Method:

Place all ingredients in a 3-litre casserole dish. Stir.

Cook on P10 for 15 to 18 minutes. Cover and let stand 10 minutes before serving.



Refer to Rice directions on page 22. Select Rice, then Start.

S

EASONED

R

ICE

Serves: 4 to 6

Ingredients:

1

1 cup

1 teaspoon

1½ cups

¼ cup onion, chopped long grain rice thyme chicken stock toasted slivered almonds

Method:

Place onion, rice, thyme and chicken stock in a 3-litre casserole dish. Cook on P10 for 14 to 16 minutes.

Stir, cover, and let stand for 10 minutes. Stir through slivered almonds and serve hot.



Refer to Rice directions on page 22. Select Rice, then Start. When oven beeps, remove plastic wrap.

sesame oil clove garlic, crushed piece of green ginger, fi nely chopped small carrot, fi nely chopped stick celery, sliced green or red capsicum, cut in strips eggs green onions, chopped

1

1 tablespoon

6 cups small can prawns soy sauce cooked rice

Method:

Place oil, garlic and ginger in a large shallow dish and cook on P10 for 30 to 40 seconds. Add carrot, celery and capsicum. Cook a further 2 minutes on

P10. Break eggs into a small dish, add pepper to taste, mix well and cook on P7 for 1 to 1½ minutes.

Slice into thin strips. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on P10 for 3 to 5 minutes to heat thoroughly. Serve.

Notes:

1. 1 cup uncooked rice will yield 2 cups cooked rice.

2. Cooked rice can be cooked using Sensor Cook functions.

HINT:

TO REHEAT 2 CUPS OF COOKED RICE:

Add 1 to 2 tablespoons of water or a knob of butter and cook on P10 for 2 to 3 minutes.

– 59 –

C

HICKEN

R

ISOTTO

C

REAMY

S

UN-DRIED

T

OMATO

P

ENNE

Serves: 4

Ingredients:

1

2 cups

1 teaspoon

1 teaspoon

4 cups onion, sliced short grain rice dried oregano cracked black pepper chicken stock

¼

¼

200 g

½ cup

2 green capsicum, sliced red capsicum, sliced mushrooms, sliced frozen peas cooked chicken breast fi llets,

sliced

¼ cup grated parmesan cheese

Method:

Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on P10 for 17 to 19 minutes.

Add remaining ingredients, stir well and cook on P10 for 4 minutes. Serve.

P

ENNE

P

UTTANESCA

Serves: 4

Ingredients:

500 g Penne Pasta

2 litres

1 tablespoon

3

1 teaspoon boiling water olive oil cloves garlic, crushed dried chilli fl akes

1 kg (approx 5) tomatoes, roughly chopped

200 g

8 kalamata olives, pitted anchovy fi llets, drained and

chopped

⅓ cup

⅓ cup capers, drained and rinsed fl at leaf parsley, chopped

2 tablespoons fi nely shredded basil leaves

Method:

Place pasta and boiling water into a 4-litre dish. Stir and cook on P10 for 12 to 14 minutes or until tender.

Drain and set aside. Place oil and garlic into a 2 litre dish and cook on P10 for 1 minutes. Stir in chilli and tomatoes. Cover and cook and P10 for 5 minutes, stir halfway through cooking. Add remaining ingredients and cook on P10 for a further 10 minutes or until tomatoes break down and sauce has thickened. Stir sauce into pasta. Cover and cook on P10 for 2 to 3 minutes to heat through. Season and serve topped with extra basil leaves or parsley.

Serves: 4

Ingredients:

250 g

6 cups

½ cup

1 cup

¼ cup

⅓ cup

300 ml

½ cup

¼ cup

Method:

Place pasta and water in a 4-litre casserole dish.




Refer to Dried Pasta directions on page 23. Select

Dried Pasta, then Start.

While pasta is cooking, prepare sauce. Place all ingredients except ham and extra parmesan cheese into a food processor. Process until smooth. Drain pasta and add sauce. Serve topped with ham and extra parmesan cheese.

Tip:

To toast ¼ cup pinenuts place into a small bowl.

Cook on P10 for 3 to 4 minutes, stirring every minute.

S

penne boiling water sun-dried tamatoes in oil, drained basil leaves toasted pinenuts grated parmesan cheese cream sliced ham grated parmesan cheese, extra

PAGHETTI WITH

C

HILLI

T

OMATO

S

AUCE

Serves: 4

Ingredients:

250 g

4 cups

1 tablespoon

1

2

425 g spaghetti boiling water olive oil onion, fi nely chopped cloves garlic, crushed can crushed tomatoes

2 teaspoons crushed chillies

2 tablespoons fresh chopped basil

1 teaspoon pepper

Method:

Place spaghetti and water in a 3-litre casserole dish.




Refer to Dried Pasta directions on page 23. Select

Dried Pasta, then Start.

Stand, covered, for 2 minutes. Drain. Place oil, onion and garlic in a 4-cup jug. Cook on P10 for 1 to 2 minutes. Add tomatoes, chillies, basil and pepper.

Stir until combined. Cover and cook on P7 for 10 to

15 minutes, stirring halfway through cooking. Serve with spaghetti.

– 60 –

C

REAMY

B

ACON

S

AUCE

S

ZECHUAN

S

ALAD

N

OODLES

Makes: Approximately 300 ml

Ingredients:

1

3

1 teaspoon

300 ml

¼ cup

Serves: 4 to 6 onion, chopped bacon rashers, chopped minced garlic cream

Parmesan cheese

pepper

2 tablespoons chopped fresh parsley

Method:

Place onion, bacon and garlic in a 2-litre casserole dish. Cook on P10 for 4 to 5 minutes. Add cream,

Parmesan cheese, pepper, parsley and stock. Mix well. Cook on P10 for 3 to 4 minutes. Serve with cooked Fettuccine.

M

ACARONI AND

C

HEESE

Ingredients:

40 g

1 butter onion, fi nely chopped


2 cups milk

1 cup

6 cups grated tasty cheese cooked macaroni, drained well

½ cup extra grated tasty cheese

paprika

Ingredients:

350 g

½ cup

250 g

½ cup

Dressing:

4 green onions, fi nely sliced

2 tablespoons chopped coriander

2 cloves garlic, minced

2 tablespoons smooth peanut butter

2 tablespoons sweet chilli sauce

1 tablespoon

1 tablespoon soy sauce sweet sherry

2 teaspoons sesame oil


2 tablespoons chicken stock

10 toasted szechuan peppercorns,

ground

Method:

Place noodles in a bowl with the boiling water. Cook on P7 for 1 to 2 minutes. Drain and rinse under cold water. Drain well. Combine all dressing ingredients and whisk well. Combine noodles, chicken and cashew nuts and pour over dressing. Toss well to combine. Serve immediately.

T

ERIYAKI

T

OFU

Method:

Place butter and onion in a 2-litre casserole dish and cook on P10 for 3 to 5 minutes. Add fl our, mix well and cook on P10 for 1 minute. Blend in milk and cook on P10 for 4 to 5 minutes, stirring halfway through cooking. Add cheese to sauce and season. Place macaroni and sauce in a 3-litre casserole dish. Mix well.

Top with extra cheese and sprinkle with paprika.


Serves: 4

Ingredients:

1 tablespoon

350 g

1

300 g

1 tablespoon

1 tablespoon

85 g

2 cups fresh Hokkien noodles boiling water cooked chicken, shredded roasted cashew nuts

V

EGETABLE

sesame oil fi rm tofu, diced

N

OODLES

onion, cut into petals stir fry vegetables hoisin sauce teriyaki sauce

2 minute noodles boiling water

Method:

Place oil, tofu and onion in a 3-litre dish and cook on

P10 for 2 to 3 minutes. Add vegetables and sauces and cook on P10 for 3 to 4 minutes, stirring once during cooking. Place noodles and water in a 2-litre bowl and cook on P10 for 2 minutes. Stir and drain.

Toss noodles through tofu and vegetables and serve.

– 61 –

Cakes, Desserts and slices can successfully be cooked in the microwave oven if a few simple rules are followed see individual recipes for instructions.

C

OOKING

C

AKES BY

M

ICRO

P

OWER

• The texture of cakes cooked in the microwave oven is not the same as cakes cooked in a conventional oven, but it is a convenient way of cooking cakes.

• Do not use metal cake tins, plastic dishes and pyrex, give the best results when cooking cakes. Grease the dish and line with paper towel or bake paper to absorb excess moisture.

• Round or oval shaped dishes produce the most even cooking results. Square cakes may need the corners shielded with foil to prevent overcooking.

• Choose light coloured cakes that can be iced or substitute brown sugar for white sugar and sprinkle the top of cake with spices to give a darker appearance.

• Do not fi ll cake pans more than half full. Microwaved cakes rise substantially more than conventionally cooked cakes.

• Cakes need to be well mixed but do not over beat. Creaming with an electric mixer or food processor is not necessary. Use a fork to mix as the microwave aerates the mixture as it cooks.

• Do not cover cakes as the top will steam.

• Cakes should be removed from the oven just before they look cooked as the cooking process will fi nish during standing time.

• Chocolate cakes cook slightly faster than plain cakes.

• Cakes containing a large amount of whisked egg white will not cook successfully in the microwave oven.

C

OOKING

F

RUIT BY

M

ICRO

P

OWER

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

Apples - poached 500 g P10 8 Add 300 ml of water. Only half fi ll dish. Cover.

Apples - stewed 500 g P10

Peaches - poached 500 g P10

6

4 - 5

Only half fi ll dish. Cover.

Add 300 ml of water. Only half fi ll dish. Cover.

Pears - poached

Plums - poached

500 g P10

500 g P10

6 - 7 Add 300 ml of water. Only half fi ll dish. Cover.

8 Add 300 ml of water. Only half fi ll dish. Cover.

Plums - stewed 500 g P10 8 - 10 Add 30 ml (2 tablespoon) of water. Only half fi ll dish. Cover.

Rhubarb - stewed 500 g P10 5 Only half fi ll dish. Cover.

S

ULTANA

C

AKE

Serves: 4 to 6

Ingredients:

100 g

1 cup

1 cup

1 cup

1

2 cups butter sultanas brown sugar milk egg, beaten self-raising fl our

Method:

Place butter, sultanas, brown sugar and milk in heat resistant mixing bowl. Cook on P10 for 3 to 4 minutes. Stir halfway through cooking. Allow to cool.

Add egg and fl our. Pour batter into base of lined 20 cm round dish. Cook on P6 for 9 to 11 minutes. Let cool, loosely covered, with plastic wrap on wire rack.

Q

UICK

M

IX

C

HOCOLATE

C

AKE

Serves: 4 to 6

Ingredients:

1 cup

1 cup self-raising fl our caster sugar

2 tablespoons cocoa

3 tablespoons butter, softened

2

⅓ cup eggs milk

Method

Sift all dry ingredients into a bowl. Add butter, eggs and milk. Beat with wire whisk for 1 to 2 minutes.

Grease 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on P7 for 5 to 7 minutes. Stand, covered, for 5 minutes before turning out. Cool on wire rack.

Tip: To soften butter cook on P5 for 10 to 20

seconds.

– 62 –

P

ACKET

C

AKE

Ingredients:

1 packet cake mix (340 g)

Ingredients as recommended by manufacturer.

Method:

Mix cake and other ingredients with a metal spoon.

DO NOT OVERBEAT. Pour into 20 cm round dish that has been lightly greased and lined with paper.

Cook on P8 for 5 to 7 minutes. Stand and allow to cool before removing.

Variations:

• 1 tablespoon jam added to batter before cooking.

• Add 1 cup sour cream to batter and halve water suggested by manufacturer.

• Half a cup chopped nuts, ¼ cup brown sugar and 1 teaspoon cinnamon. Mix and place on base of cake dish before cooking cake.

• Melt two tablespoons honey and 30 g butter in glass jug on P10 for 30 to 60 seconds. Pour over just baked buttercake. Sprinkle with cinnamon.

• Serve warm with cream or custard as a dessert or serve cold with cream as tea cake.

• A quarter cup of toasted muesli mixed with 1 tablespoon marmalade and placed in the base of the dish.

Tip: Packet cakes are best mixed by hand as the

microwave will do the aerating.

A

PPLE

C

RUMBLE

Serves: 4

Ingredients:

1 (780 g)

½ cup

¼ cup

½ cup

½ cup

1 teaspoon

60 g can pie apples rolled oats plain fl our desiccated coconut brown sugar cinnamon butter

Method:

Place apples in the base of a 1-litre casserole dish.

Place remaining ingredients (except butter) in mixing bowl. Melt butter in 2-cup jug on P10 for 40 to 60 seconds. Combine melted butter with dry ingredients and mix well. Spread evenly over apples. Cook on


P

EACH AND

Serves: 6 to 8

M

UESLI

C

RUMBLE

Ingredients:

80 g butter

½ cup

¼ cup

1½ cups fl our caster sugar toasted muesli

½ cup

½ teaspoon

810 g shredded coconut cinnamon peach slices, drained

Method:

Place butter in a 2-litre jug. Cook on P7 for 1 minute.

Add fl our, sugar, muesli, coconut and cinnamon, stir until combined. Place peaches into a 1-litre casserole dish. Place crumble mixture on top of peaches and cook on P10 for 10 to 12 minutes. Serve with cream or ice cream.

C

HOCOLATE

S

ELF

S

AUCING

P

UDDING

Serves: 4

Ingredients:

1 cup

1 tablespoon

⅓ cup

½ cup

1 teaspoon

100 g self raising fl our cocoa powder caster sugar milk vanilla essence chocolate

30 g

¾ cup butter brown sugar

2 tablespoons cocoa, extra

¾ cup water

Method:

Sift fl our and cocoa into a 2-litre bowl. Add sugar, milk and vanilla essence. Mix well. Place chocolate and butter in a 2-cup pyrex jug and cook on P7 for

1 to 1½ minutes. Stir and add to mixture. Mix well.

Spread mixture into base of a 2-litre casserole dish.

Combine brown sugar, cocoa and water in 2-cup jug.

Pour evenly over pudding. Cook on P10 for 4 to 6 minutes.

HINT:

TO MELT CHOCOLATE:

Place 100 g broken chocolate in a 4-cup glass jug and heat on P5 for 1 to 2 minutes. As chocolate holds its shape after heating, stir and stand before adding extra cooking time.

– 63 –

A

PRICOT

C

OBBLER

Serves: 4 to 6

Ingredients:

1 (810 g)

1 (340 g)

½ cup

70 g can apricot halves, drained packet butter cake mix toasted coconut butter, melted

Method:

Arrange apricot halves on the base of 20 cm casserole dish. Combine cake mix, toasted coconut and butter. Sprinkle cake mixture over peaches.


F

IGS IN

R

IESLING AND

H

ONEY

Serves 4

Ingredients:

8

1½ cups

80 ml

1 teaspoon

1 teaspoon fi rm fi gs

Riesling wine honey lemon juice grated lemon rind

2 tablespoons chopped pistachio nuts

Method:

Wash and stem the fi gs place into a 2 litre dish

Combine Riesling, and honey and pour over fi gs.

Cook on P7 for 6 to 8 minutes.Remove fi gs from syrup, set aside. Add lemon juice and rind to syrup and cook on P10 for 3 to 4 minutes or until slightly reduced. Pour syrup over fi gs and allow to cool.

Serve with ice cream or cream and sprinkle with pistachio nuts.

S

WEET

B

ERRY

S

AUCE

Makes: Approximately 2 cups

Ingredients:

½ cup

½ cup

500 g caster sugar water berries, halved if large

2 tablespoons water

1 tablespoon cornfl our

Method:

Combine sugar and water in a 3-litre bowl. Cook on

P10 for 2 to 3 minutes. Add berries. Cook on P10 for

3 to 4 minutes. Blend water and cornfl our. Mix into berry sauce. Cook on P10 for 2 minutes. Serve hot or cold with ice cream.

C

INNAMON

P

OACHED

P

EARS

Serves: 4

Ingredients:

½ cup

½ cup

½ teaspoon

4 water caster sugar cinnamon pears, peeled and sliced

Method:

Combine water, caster sugar and cinnamon in a 1-litre jug. Cook on P10 for 2 minutes. Place the pears in a

2-litre dish. Pour over syrup and cover. Cook on P10 for 6 to 8 minutes.

Tip:

To soften butter cook on P5 for 10 to 20 seconds.

F

RUIT

M

INCE

Serves: 4

Ingredients:

250 g

400 g

1

1 cup

1 tablespoon

1 teaspoon

1 teaspoon

1 tablespoon

¼ cup mixed dried fruit can crushed pineapple and juice cooking apple peeled, cored and grated brown sugar brandy nutmeg cinnamon cornfl our water

Method:

Combine all ingredients (except cornfl our and water) in a 2-litre casserole dish. Cook on P7 for 3 to 5 minutes. Blend cornfl our with water and stir into fruit mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.

Bottle and seal or use immediately.

– 64 –

I

NDIVIDUAL

C

HRISTMAS

P

UDDING

C

HOCOLATE

P

ÂTÉ

Makes: 8

Ingredients:

100 g

150 g

50 g

100 g

100 g

50 g

½ cup

125 g

¾ cup

2

½ teaspoon

½ teaspoon

½ teaspoon

½ cup

½ cup

¾ cup

1 tablespoon

1 tablespoon sultanas raisins craisins dates, chopped dried fi gs, chopped glace ginger, chopped brandy butter fi rmly packed brown sugar eggs cinnamon mixed spice nutmeg plain fl our pie apple fresh breadcrumbs golden syrup parisienne essence

Method:

Place all dried fruits and brandy into a 2-litre bowl.

Mix and cook uncovered on P3 for 10 minutes. Stir halfway through cooking. Cool. Beat butter and sugar in a large bowl with an electric mixer until light and fl uffy. Add eggs, one at a time, beating between each addition. Stir in cooled fruits, then remaining ingredients. Grease 4 x 200 ml microwave safe cups.

Place half a cup of mixture into each cup, pushing mixture in fi rmly. Smooth over the top of puddings with the back of a spoon. Place cups evenly around the edge of the microwave turntable and cook uncovered on P3 for 20 minutes. Stand for 5 minutes before turning out. Repeat with remaining mixture.

Serve with cream or custard.

MINCE PIES • CAUTION

Take care not to overheat mince pies, otherwise burning can occur due to the high fat and sugar content of the fi lling. Check the temperature of the fi lling before consuming to avoid burning your mouth.

REMEMBER even if the pastry is cold to the touch, the fi lling will be piping hot and will warm the pastry through.

Makes 24 x 8 cm loaf tin

Ingredients:

300 g

400 g

1 cup

½ cup

⅓ cup

½ cup

Method:

Break chocolate into pieces and place with condensed milk in a 2-litre dish. Cook on P7 for 3 to

5 minutes, stirring twice during cooking. Fold through nuts and fruits. Line a 24 x 8 cm loaf tin with foil and pour in the mixture. Chill for several hours or until set. Turn out and serve thinly sliced.

S

B

TIRRED

RANDY

C

S

AUCE

dark chocolate can condensed milk brazil nuts hazelnuts glace cherries sultanas

USTARD

Makes: Approximately 400 ml

Ingredients:

3 tablespoons sugar

2 tablespoons custard powder

1½ cups

2

1 teaspoon milk egg yolks, lightly beaten vanilla essence

Method:

Combine sugar and custard powder in 4-cup jug.

Gradually stir in milk until smooth. Cook on P6 for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on P6 for further 30 to

60 seconds. Add vanilla, stir well and serve.

Makes: 1½ cups

Ingredients:


2 tablespoons cornfl our

3 tablespoons sugar

2 tablespoons golden syrup

1 cup

¼ cup milk brandy

Method:

In a 1-litre pyrex jug melt butter on P10 for 20 to 30 seconds. Blend in cornfl our, sugar and golden syrup and cook on P10 for 50 to 60 seconds. Add milk gradually and cook on P6 for 3 to 4 minutes. Stirring halfway through cooking. Stir in brandy. Serve hot with fruit or Christmas pudding.

– 65 –

C

HOCOLATE

B

ROWNIES

Makes: 1 x 20 cm square slice pan

Ingredients:

125 g

200 g

1 cup

1 teaspoon

3

1 cup butter chocolate caster sugar vanilla essence eggs plain fl our

Method:

Grease and line 20 cm square pyrex dish. Melt butter and chocolate in 2-litre dish on P7 for 2 minutes. Stir in sugar, vanilla essence, eggs and fl our. Spread into prepared dish. Cook on P7 for 5 to 6 minutes.

Refrigerate until cold. Cut into squares.

R

HUBARB,

Serves: 4

Ingredients:

300 g

2

30 g

½ cup

1

A

PPLE &

G

INGER

C

OMPOTE

rhubarb, trimmed cut to

3 cm lengths apples, peeled, cored and diced crystallised ginger, thinly sliced caster sugar orange, grated rind and juice

Method:

Place all ingredients into a 2-litre microwave safe dish. Stir to dissolve sugar. Cook on P10 for 8 to 10 minutes or until fruit is softened.

P

RESERVING

P

RECAUTIONS

Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume.

Jars and Bottles

Jars and bottles can be used to warm food to serving temperature. If the lid is removed fi rst. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking.

Thermometers are available for use in microwave

ovens. DO NOT USE CONVENTIONAL MERCURY

TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven.

Alternatively, a conventional meat thermometer may be used after the food is removed from the oven.

Sterilizing Jars

Jam jars can be sterilized by microwave ready for your jams. Half fi ll with water and heat them on P10 power until water boils (approx.3 mins, for 2 jars).

Empty and drain upside down on kitchen paper. The jars should be warm when fi lled with jam.

T

OMATO

C

HUTNEY

Makes: 3 cups (750 ml)

Ingredients:

250 g

1.5 kg onion, fi nely chopped ripe tomato, skins removed

M

OCHA

F

UDGE

Makes: 64 x 2.5 cm square pieces

Ingredients:

395 g

300 g

1 teaspoon

1 teaspoon

64 can sweetened condensed milk dark chocolate melts vanilla extract instant coffee powder chocolate coated coffee beans

Method:

Grease a square (20 cm) cake pan, set aside.

Place condensed milk and chocolate in a 1.5-litre microwave safe and heatproof bowl. Cook on P7 for

2 minutes. Stir in vanilla and coffee. Mix until well combined. Cook on P5 for 2 minutes. Stir and pour into prepared pan. Arrange coffee beans evenly over the fudge. Chill for 2 hours or until set. Cut into 2.5 cm squares to serve.

Tip:

Chocolate coated coffee beans are available from specialty coffee shops.

1 teaspoon

1 teaspoon

150 ml

175 g salt paprika pinch cayenne pepper malt vinegar sugar

Method:

Place onions in a 3-litre dish. Cover. Cook on P10 for

4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for 5 to 6 minutes. Add salt, spices and vinegar. Stir well. Cook on P10 for 10 minutes, stirring halfway through. Add sugar, stir well and cook on P7 for 35 to

40 minutes. Stirring occasionally. Pour into sterilised jars and seal.

L

EMON

B

UTTER

Makes: 1 cup (250 ml)

Ingredients:

½ cup

1 tablespoon

⅓ cup

3

1 tablespoon

1 tablespoon lemon juice lemon rind sugar egg yolks butter cornfl our

Method:

Blend all ingredients in a 4-cup glass jug. Cook on

P6 for 4 to 5 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

– 66 –

B

Makes: 1 cup

Ingredients:



1¼ cups salt and white pepper milk

Method:

Place butter in a 4-cup jug. Cook on P10 for 30 to 40 seconds. Stir in fl our, salt and pepper. Gradually add milk, stirring until smooth.Cook on P10 for 2 minutes, stirring every minute.

Tip: For cheese sauce, stir in ½ cup grated cheese

once sauce has thickened.

C

ASIC

W

HEESE

HITE

S

S

AUCE

AUCE

Makes: 1½ cups

Ingredients:

40 g butter


1½ cups

½ cup milk grated cheese

Method:

Melt butter in 1-litre jug on P10 for 30 seconds.

Add fl our and mix well. Gradually stir in milk. Cook on P10 for 3 to 4 minutes. Stirring halfway through cooking. Add cheese and cook on P10 for a further 1 to 1½ minute. Stir and serve with vegetables of your choice.

L

EMON

L

IME

C

ORDIAL

Makes:approximately 1.5 litres of undiluted cordial

Ingredients:

10

6

4 cups

2 cups

2 teaspoons large lemons limes sugar water citric acid

Method:

Squeeze juice from lemons and limes. Place in a 3 to 4-litre dish with the remaining ingredients. Cook on P10 for 8 to 10 minutes. Stir 2 to 3 minutes during this cooking time to dissolve sugar. Cook on P10 for

25 to 30 minutes, or until the mixture has become a syrupy consistency. Set aside to cool. Pour into bottles and seal. Store in the refrigerator and serve with cold water, soda or mineral water and fresh mint leaves if desired.

G

RAVY

Makes: 2 cups

Ingredients:

2 tablespoons dripping or pan juice

1 small onion, fi nely chopped


1 tablespoon tomato paste

1½ cups beef stock salt and pepper

Method:

Place dripping or pan juices and onion in a 2-cup jug.

Cook on P10 for 2 minutes. Add fl our, tomato paste and half of the beef stock. Stir well. Cook on P10 for

2 minutes. Add remaining stock. Stir well and cook on P10 for a further 2 minutes. Season with salt and pepper. Serve with the meat of your choice.

R

ICH

C

HOCOLATE

S

AUCE

Makes: 1¼ cups

Ingredients:

200 g

300 ml chocolate pieces cream

Method:

Combine chocolate and cream in a 1-litre jug. Cook on P10 for 2 minutes. Mix well. Serve over ice cream.

S

TRAWBERRY

L

IQUEUR

Makes: 750 ml

Ingredients:

500 g

500 g

600 g sugar washed and hulled strawberries brandy or whisky

Method:

Place sugar and strawberries in a 4-litre dish. Stir well. Cook on P10 for 15 minutes. Stir in brandy or whisky. Pour into an airtight container. Store refrigerated for 2 to 3 months. Serve in liqueur glasses or as a tall drink with ice cubes and soda water.

HINT:

COOKING SAUCES:

When making some sauces in the microwave oven, less liquid may be needed as less evaporation occurs with a shorter cooking time.

M

INT

S

AUCE

Makes: Approximately ¼ cup

Ingredients:

¼ cup

1 tablespoon water sugar

2 tablespoons brown vinegar

2 tablespoons mint, fi nely chopped

Method:

Combine all ingredients in 1-cup jug. Cook on P10 for 30 to 60 seconds. Stir well and serve with Roast

Lamb.

– 67 –

Panasonic 44L Genius Inverter 1100 watt Microwave Oven User Manual

Operating Instruction and Cook Book

Microwave Oven

Household Use Only

© Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd. 2016

F0003BQ40QP

PA0815-0

Printed in China

Model Number:

Please read these instructions carefully before using this product, and save this manual for future use.

Safety Instructions

READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

Precautions to be taken when using Microwave Ovens for Heating foodstuffs

INSPECTION FOR DAMAGE. A microwave oven

PRECAUTIONS. Microwave radiation from

Important Instructions

sealed baby bottles with teat) - may explode

– 4 –

Installation and General Instructions

Earthing Instructions

WARNING

General Use

chemicals in this oven may cause microwave radiation leaks.

– 5 –

Installation and General Instructions

(continued)

Placement of Oven

on the top of the oven, 10 cm at the back, and

5 cm on both sides. If one side of the oven is placed fl ush to wall, the other side or top must not be blocked. Do not remove feet.

Building-in your oven

Circuits

Food

THERMOMETER IN THE MICROWAVE OVEN.

To check the degree of cooking of roasts and poultry use a MICROWAVE THERMOMETER.

section are APPROXIMATE. Factors that may

OVERCOOK foods. If food is undercooked, it

– 6 –

Microwaves and How They Work

Refl ection:

Transmission:

Absorption:

Cookware and Utensils Guide

How to Test a Container for Safe

Microwave Oven Use

TO TEST A CONTAINER FOR SAFE MICROWAVE

OVEN USE: Fill a 1-cup glass measure with cool

minute at P10. If the container is microwave

Paper Products and Freezer Wrap

Glass, Ceramic and China

Ceramic cookware or dinnerware that has cracks or imperfections should not be used even if

Microwave safe.

Heat-Resistant glass cookware is invaluable in

Dinnerware can be used for microwave heating.

Several types of glassware and dinnerware are

– 7 –

Cookware and Utensils Guide

(continued)

Plastics

Plastic dishes, cups and some freezer containers

Cooking Bags designed to withstand boiling,

Plastic Wrap such as GLAD WRAP® can be used

Metal

Shells: Scalloped baking shells are best used during

Jars and Bottles

Thermometers are available for use in microwave

Straw, Wicker and Wood

– 8 –

Feature Diagram

Do not remove. It is not

– 9 –

Control Panel

Before cooking: One tap

During cooking: One

Beep Sound

– 10 –

Let’s Start To Use Your Oven!

Plug in

Open Door

Select Power Level

Set Time