SF460MBP cover:Layout 1 30/10/13 16:01 Page 3
Operating Instructions and
Cookery Book
Microwave Oven
Model Number: NN-SF464M
For domestic use only
Important safety instructions
Before operating this oven, please read these instructions
carefully and keep for future reference.
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 Important safety instructions. Before
operating this oven, please read these
instructions carefully and keep for future
reference.
 This appliance can be used by children aged
from 8 years and above and persons with
reduced physical, sensory and mental
capabilities or lack of experience and
knowledge if they have been given supervision
or instruction by a person responsible for their
safety concerning the use of the appliance in a
safe way and understand the hazards involved.
Children shall not play with the appliance.
Cleaning and user maintenance shall not be
made by children without supervision. Keep
the appliance and its cord out of reach of
children less than 8 years.
 When this oven is installed, it should be easy
to isolate the appliance from the electricity
supply by pulling out the plug or operating a
circuit breaker.
 If the supply cord is damaged, it must be
replaced by the manufacturer or its service
agent or a similarly qualified person in order to
avoid a hazard.
1
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 Warning! 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 service technician trained
by the manufacturer.
 Warning! Do not attempt to tamper with or
make any adjustments or repairs to the door,
control panel housing, safety interlock switches
or any other part of the oven. Do not remove
the outer panel from the oven which gives
protection against exposure to microwave
energy. Repairs should only be by a qualified
service person.
 Liquids and other foods must not be heated
in sealed containers since they are liable to
explode.
 Warning! Do not place this oven near an
electric or gas cooker range.
 Warning! Only allow children to use the oven
without supervision when adequate
instructions have been given so that the child
is able to use the oven in a safe way and
understands the hazards of improper use.
2
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 This oven is intended for Counter-top use
only. It is not intended for built-in use or use
inside a cupboard.
For countertop use:
 Oven must be placed on a flat, stable
surface 850 mm above floor level. For proper
operation, the oven must have sufficient air
flow, i.e. 5 cm/2" at one side, the other being
open; 15 cm/6" clear over the top; 10 cm/4" at
the rear.
 When heating food in plastic or paper
containers, check the oven frequently as these
types of containers ignite if overheated.
 If smoke is emitted or a fire occurs in the
oven, press Stop/Cancel pad and leave the
door closed in order to stifle any flames.
Disconnect the power cord, or shut off power
at fuse or circuit breaker panel.
3
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 When heating liquids, e.g. soup, sauces and
beverages in your oven, overheating the liquid
beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of the hot liquid.
 The contents of feeding bottles and baby
food jars are to be stirred or shaken. The
temperature has to be checked before
consumption to avoid burns.
 Do not cook eggs in their shells and whole
hard-boiled eggs by MICROWAVE. Pressure
may build up and the eggs may explode, even
after the microwave heating has ended.
 Clean the inside of the oven, door seals and
door seal areas regularly. When food splatters
or spilled liquids adhere to the oven walls, door
seals and door seal areas wipe off with a
damp cloth. Mild detergent may be used if
they get very dirty. The use of harsh detergent
or abrasive is not recommended.
 DO NOT USE COMMERCIAL OVEN
CLEANERS.
4
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 Failure to maintain the oven in a clean
condition could lead to deterioration of
surfaces that could affect the life of the
appliance and possibly result in a hazardous
situation.
 Do not use harsh, abrasive cleaners or sharp
metal scrapers to clean the oven door glass
since they can scratch the surface, which may
result in shattering of the glass.
 Only use utensils that are suitable for use in
microwave ovens.
 The microwave oven is intended for heating
food and beverages only. Drying of food,
newspapers or clothing and heating of
warming pads, slippers, sponges, damp cloth,
wheat bags, hot water bottles and similar may
lead to risk of injury, ignition or fire.
 Take care when heating foods low in
moisture, e.g. bread items, chocolate, biscuits
and pastries. These can easily burn, dry out or
catch on fire if cooked too long. We do not
recommend heating foods low in moisture
such as popcorn or poppodums.
5
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Weight
oz
1 oz
2 oz
3 oz
4 oz
5 oz
6 oz
7 oz
–
–
–
–
–
–
–
–
15 g
25 g
50 g
75 g
100 g
150 g
175 g
200 g
8 oz
9 oz
10 oz
11 oz
12 oz
13 oz
14 oz
15 oz
1lb/16 oz
–
–
–
–
–
–
–
–
–
225 g
250 g
275 g
300 g
350 g
375 g
400 g
425 g
450 g
½
Capacity
tsp
–
3 ml
1 tsp
1 tbsp
1/
4 pt
½ pt
3/
4 pt
1 pt
13/4 pt
–
–
–
–
–
–
–
5 ml
15 ml
150 ml
300 ml
450 ml
600 ml
1 litre
½
When using recipes in this book always follow metric or imperial
measurements. Do not combine the two. In some recipes the
conversions are not a direct equivalent due to recipe result.
Important Notice
1000 W
E
The IEC (60705) power output (watts)
The heating category for small packs
of food
Microwave symbol
Your oven is rated 1000 Watts (IEC)*. When using other cookbooks
remember to adjust cooking times accordingly. The symbol above,
which is displayed on your oven door, indicates the heating
category for your oven when cooking or reheating convenience
foods.
Your oven is rated ‘E’, which is very efficient. It is therefore very
important that you refer carefully to the packet instructions on
convenience foods.
Some packet instructions only display information for B or D rated
ovens. We therefore provide additional guidelines for reheating on
pages 38-42 of this book.
ALWAYS check the progress of the food as it cooks or reheats by
simply opening the door and after checking the progress of the
foods press START to continue the cooking time.
Failure to follow the instructions given in this Cookbook and
Operating Instructions, may affect the recipe result and in some
instances may be dangerous.

Customer Communications Centre 0344 844 3899
Selected Spares and Accessories:
Order direct on line at www.panasonic.co.uk or by telephoning
the Customer Communications Centre number above.
For Cookery Advice call: 01344 862108 (open Monday to
Wednesday 9 am - 12 pm)
Alternatively visit our web site at www.theideaskitchen.co.uk
6
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Thank you for purchasing a Panasonic Microwave
Oven. Even if this is not your first microwave oven,
do please read the opening chapters of this
cookbook to achieve perfect results every time.
This microwave oven has the benefit of the Inverter
System Inside. This technology has been in use
with microwave ovens in Japan for many years,
improving the cooking performance of the oven. It
also means that you benefit from having more
space inside your oven, without taking up more
room on your work surface.
Microwaves leave most foods tastier and leave you
with less washing up, but don’t expect to become a
perfect microwave cook overnight – some of the
methods are very different to those used in
conventional cooking.
Home Economists program the ovens especially for
the UK market. The recipes are tested many times
to ensure you achieve successful results at home.
We hope you enjoy using your new oven but should
you require any further help or explanation, phone
our.
 Cookery advice line 01344 862108
or write to the address below, or contact us
on-line at test.kitchen@panasonic.co.uk Alternatively
visit our website at www.cooking-corner.co.uk
Home Appliance Innovation Centre
Panasonic U.K.
a branch of Panasonic Marketing Europe GmbH
Panasonic House
Willoughby Road
Bracknell
Berks
RG12 8FP
When writing, be sure to state your model
number and daytime telephone number.
7
Contents
Safety Information
Unpacking your oven
Care and Cleaning
Parts of your oven
Important Information
Microwaving Principles
General Guidelines
Containers to use
Control Panel
Operating Instructions
Auto Weight Defrost
Defrost Guidelines
Manual Defrost Charts
Auto Weight Cooking
Reheating Guidelines
Reheating Charts
Cooking Charts
Increasing/Decreasing Recipes
Recipes
Soups and Starters
Fish
Meat and Poultry
Pasta and Rice
Cheese and Egg Dishes
Vegetables and Vegetarian
Puddings and Desserts
Sauces
Baking
Preserves
Questions and Answers
Technical Specification
WEEE Directive
Index
8
9
10
11
12-13
14
15-17
18-20
21
22-25
25-26
27
28-29
30-37
38
39-42
43-48
49
50-51
52-54
55-58
59-60
61-62
63-66
67-70
71
72-73
74-75
76
77
77
78-79
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Important
This appliance is supplied with a moulded
three pin mains plug for your safety and
convenience, which may be marked, and rated,
either 10 amps or 13 amps.
Warning: this appliance must be earthed.
Important: The wires in this mains lead are
coloured in accordance with the following code:
Green-and-yellow: Earth. Blue: Neutral. Brown:
Live.
A 10 amp or 13 amp fuse is fitted according to
the type of mains plug fitted.
As the colours of the wire in the mains lead of
this appliance may not correspond with the
coloured markings identifying the terminals in
your plug, proceed as follows:
Should the fuse need to be replaced, please
ensure that the replacement fuse has the
correct rating for the type of mains plug fitted
and that it is approved by ASTA or BSI to
BSI362.
Check for the ASTA mark
on the body of the fuse.
The wire which is coloured green-and-yellow
must be connected to the terminal in the plug
which is marked with the letter E or by the Earth
symbol
or coloured GREEN or GREENAND-YELLOW.
or the BSI mark
If the fuse cover is detachable, never use
the plug with the cover omitted. If a
replacement fuse cover is required, ensure it
is the same colour as that visible on the pin
face of the plug. A replacement fuse cover
can be purchased from your local Panasonic
Dealer.
The wire which is coloured BLUE must be
connected to the terminal in the plug which is
marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be
connected to the terminal in the plug which is
marked with the letter L or coloured RED.
When this oven is installed it should be easy to
isolate the appliance from the electricity supply
by pulling out the plug or operating a circuit
breaker.
How to replace the fuse
Open the fuse
compartment with a
screwdriver and
replace the fuse.
Voltage & Power
The voltage used must be the same as
specified on this microwave oven. Using a
higher voltage than that which is specified is
dangerous and may result in a fire or other
type of accident causing damage.
IF THE FITTED MOULDED PLUG IS
UNSUITABLE FOR THE SOCKET OUTLET IN
YOUR HOME THEN THE FUSE SHOULD BE
REMOVED AND THE PLUG CUT OFF AND
DISPOSED OF SAFELY AND AN
APPROPRIATE ONE FITTED. THERE IS A
DANGER OF SEVERE ELECTRICAL SHOCK
IF THE CUT OFF PLUG IS INSERTED INTO
ANY 13 AMP SOCKET.
Do not immerse cord, plug or oven in water.
Keep cord away from heated surfaces. Do not
let cord hang over the edge of table or work top.
Do not plug your oven in via an extension cable
as this can be dangerous. It is important to plug
the oven directly into a wall socket.
If a new plug is to be fitted, please observe the
wiring code as shown opposite. If in any doubt,
please consult a qualified electrician (For U.K.
Models only).
The back of the appliance heats up during use.
Do not allow the cord to be in contact with the
back of the appliance or cabinet surface.
8
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1. Examine Your Oven
3. Cord
Unpack oven, remove all packing material, and
examine the oven for any damage such as
dents, broken door latches or cracks in the
door. Notify dealer immediately if unit is
damaged. Do NOT install if unit is damaged.
If the supply cord of this appliance is damaged, it must be replaced by the manufacturer
or it’s service agent or a similarly qualified person in order to avoid a hazard.
N.B. The appliance should be inspected for
damage to the door seals and door seal areas. If
these areas are damaged the appliance should
not be operated until it has been repaired by a
service technician trained by the manufacturer.
2. Guarantee
Your receipt is your guarantee,
please keep it in a safe place.
This oven is intended for Counter-top use
only. It is not intended for built-in use or
use inside a cupboard.
15 cm
5 cm
10 cm
open
Counter top use
1.
2.
3.
Oven must be placed on a flat, stable surface
850 mm above floor level. For proper
operation, the oven must have sufficient air
flow, i.e. 5 cm/2" at one side, the other being
open; 15 cm/6" clear over the top; 10 cm/4" at
the rear.
Do not place the microwave oven on a shelf
directly above a gas or electric hob. This may
be a safety hazard and the oven may be
damaged.
Do not block air vents on the rear and bottom
or top of the cabinet. Do not place any articles
on the top of the oven over the vents. If air
vents are blocked during operation, the oven
may overheat. If the oven overheats, a
thermal safety device will turn the oven off.
The oven will remain inoperable with blank
display until it has cooled.
4. Do not use outdoors.
5. Only allow children to use oven without
supervison when adequate instructions have
been given so that the child is able to use the
oven in a safe manner and understands the
hazards of improper use.
6. This appliance is not intended to be operated
by means of an external timer or separate
remote-control system.
7. This appliance is intended to be used in
household applications only.
9
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Using your oven
1. The appliance must not be operated by
Microwave WITHOUT FOOD IN THE
OVEN. Operation when empty will damage
the appliance.
2. This appliance can be used by children
aged from 8 years and above and persons
with reduced physical, sensory and mental
capabilities or lack of experience and
knowledge if they have been given supervision or instruction by a person responsible
for their safety concerning the use of the
appliance in a safe way and understand
the hazards involved. Children shall not
play with the appliance. Cleaning and user
maintenance shall not be made by children
without supervision. Keep the appliance
and its cord out of reach of children less
than 8 years.
✗
3. Storage of
Accessories
Do not store any
objects other than
oven accessories
inside the oven in
case it is
accidentally turned
on. In case of
electronic failure,
oven can only be turned off at wall socket.
Care & Cleaning of your Microwave Oven
It is essential for the safe operation of the oven that it is kept clean, and wiped out after each
use. 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.
1. Switch the oven off before cleaning and
unplug at socket if possible.
2. Clean the inside of the oven, door seals
and door seal areas regularly. When food
splatters or spilled liquids adhere to the
oven walls, door seals and door seal areas
wipe off with a damp cloth. Mild detergent
may be used if they get very dirty. The use
of harsh detergent or abrasive is not
recommended.
3. The outside oven surface should be
cleaned with a damp cloth. To prevent
damage to the operating parts inside the
oven, water should not be allowed to seep
into the ventilation openings.
4. If the Control Panel becomes dirty, clean
with a soft, dry cloth. Do not use harsh
detergents or abrasives on Control Panel.
When cleaning the Control Panel, leave the
oven door open to prevent the oven from
accidentally turning on. After cleaning touch
STOP/CANCEL Pad to clear display
window.
5. If steam accumulates inside or around the
outside of the oven door, wipe with a soft
cloth. This may occur when the microwave
oven is operated under high humidity
conditions and in no way indicates a
malfunction of the unit or microwave
leakage.
6. The oven cavity floor should be cleaned
regularly. Simply wipe the bottom surface of
the oven with mild detergent and hot water
then dry with a clean cloth. Cooking
vapours collect during repeated use but in
no way affect the bottom surface.
7. A steam cleaner is not to be used for
cleaning.
8. Keep air vents clear at all times. Check that
no dust or other material is blocking any of
the air vents on the top, bottom or rear of
the oven. If air vents become blocked this
could cause overheating which would affect
the operation of the oven, and could lead to
a hazardous situation.
10
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Maintenance of your oven
door seals and door seal areas and if
1. Service
these areas are damaged the appliance
WHEN YOUR OVEN REQUIRES A
should not be operated until it has been
SERVICE call your local Panasonic engirepaired by a service technician trained by
neer. You can look on the web site
the manufacturer.
(www.panasonic.co.uk) under the “support”
option, where a service dealer locator can
3.
Oven Light
be found or alternatively call our Customer
The oven lamp must be replaced by a
Communications Centre on 0344 844 3899
service technician trained by the
who can recommend an engineer. It is
manufacturer. DO NOT attempt to remove
hazardous for anyone other than a competent
the outer casing from the oven.
person to carry out any service or repair
operation which involves the removal of a
4. Selected Spares and Accessories
cover which gives protection against
These may be ordered direct; on line at
exposure to microwave energy.
www.panasonic.co.uk or by telephoning the
Customer Communications Centre
2. Door Seals
0344 844 3899. Most major credit and debit
Do not attempt to tamper with or make any
cards accepted. Ensure you quote the
adjustments or repairs to door, control
correct model number.
panel housing, safety interlock switches or
any other part of the oven. Do not remove
outer panel from oven. The appliance
should be inspected for damage to the
Parts of Your Oven
1. Do not cook directly on oven cavity floor.
Always place food in a microwave safe
dish. The only exception to this is when
cooking Jacket Potatoes or Auto Program
Jacket Potatoes.
Oven Window
2. Arcing may occur if the incorrect weight of
food is used or a metal container has been
used accidentally. If this occurs, stop the
machine immediately.
3.
External Air Vents
Always refer to instructions for correct
accessories to use on all programs.
Menu Label
Power Supply Cord
Plug
Control Panel
Identification
Plate
Flat Table
Door safety lock system.
To prevent injury, do not
insert finger, knife, spoon
or other object into the
latch hole.
Door Release Pad
Push 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 is pressed.
The oven light will turn on and stay on whenever the door is opened.
Note: This illustration is for reference only.
11
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Important Information – Read Carefully
Safety
3. Christmas Pudding.
Christmas puddings and other foods high
in fats or sugar, eg. jam, mince pies, must
not be over heated. These foods must
never be left unattended as with over
cooking these foods can ignite. See page 38.
Short Cooking Times
As microwave cooking times are much shorter
than other cooking methods it is essential that
recommended cooking times are not exceeded
without first checking the food.
4. Boiled Eggs.
Do not boil eggs in their shell in your
microwave. Raw eggs boiled in their
shells can explode causing injury, even
after microwave heating has ended.
Cooking times given in the cookbook are
approximate. Factors that may affect cooking
times are: preferred degree of cooking, starting
temperature, altitude, volume, size and shape
of foods and utensils used. As you become
familiar with the oven, you will be able to adjust
these factors.
5. Foods with Skins.
Potatoes, apples, egg yolk, whole
vegetables and sausages are examples of
food with non porous skins. These must be
pierced using a fork before cooking to
prevent bursting.
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.
6. Liquids.
When heating liquids, eg soup, sauces and
beverages in your microwave oven,
overheating the liquid beyond boiling point
can occur without evidence of bubbling.
If smoke is emitted or a fire occurs in the oven,
press Stop/Cancel pad and leave the door
closed in order to stifle any flames. Disconnect
the power cord, or shut off power at fuse or
circuit breaker panel.
Important.
This could result in a sudden boil over of
the hot liquid. To prevent this possibility the
following steps should be taken:
If the recommended cooking times are
exceeded the food will be spoiled and in
extreme circumstances could catch fire and
possibly damage the interior of the oven.
a. Avoid using straight-sided containers
with narrow necks.
1. Small quantities of food.
Take care when heating small quantities of
food as these can easily burn, dry out or
catch fire if cooked too long. Always set
short cooking times and check the food
frequently.
b. Do not overheat.
c. Stir the liquid before placing the
container in the oven and again halfway
through the heating 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.
NEVER OPERATE THE OVEN WITHOUT
FOOD INSIDE ON MICROWAVE.
2. Foods low in moisture.
Take care when heating foods low
in moisture, e.g. bread items, chocolate,
biscuits and pastries. These can easily burn,
dry out or catch on fire if cooked too long.
We do not recommend heating foods low in
moisture such as popcorn or poppodums.
The microwave oven is intended for
heating food and beverages only. Drying of
food, newspapers or clothing and heating
of warming pads, slippers, sponges, damp
cloth, wheat bags, hot water bottles and
similar may lead to risk of injury, ignition or fire.
7. Lids.
Always remove the lids of jars and
containers and takeaway food containers
before you microwave them. If you don’t
then steam and pressure might build up
inside and cause an explosion even after
the microwave cooking has stopped.
8. Deep Fat Frying.
Do not attempt to deep fat fry in your oven.
cleaning.
12
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Important Information – Read Carefully
9. Meat Thermometer.
Use a meat thermometer to check the
degree of cooking of meat and poultry only
when meat has been removed from the
microwave. If undercooked, return to the
oven and cook for a few more minutes at
the recommended power level. Due to the
possibility of ignition, do not leave a conventional meat thermometer in the oven
when microwaving.
10. Paper, Plastic.
Carefully attend the appliance if paper,
plastic or other combustible materials are
used as containers or for covering, due to
the possibility of ignition. Do not use wire
twist-ties with roasting bags as arcing will
occur.
Do not use re-cycled paper products, eg
Kitchen roll unless they say they are
specifically designed for use in a
microwave oven. These products contain
impurities which may cause sparks and/or
fires when used.
11. Reheating.
It is essential that reheated food is served
“piping hot”.
Remove the food from the oven and check
that it is “piping hot”, ie steam is being
emitted from all parts and any sauce is
bubbling. (If you wish you may choose to
check the food has reached 72˚C with a
food thermometer – but remember do not
use this thermometer inside the
microwave).
For foods that cannot be stirred, eg
lasagne, shepherds pie, the centre should
be cut with a knife to test it is well heated
through. Even if a manufacturerʼs packet
instructions have been followed always
check the food is piping hot before serving
and if in doubt return your food to the oven
for further heating.
12. Standing Time.
Standing time refers to the period at the
end of cooking or reheating when food is
left before being eaten, ie. it is a rest time
which allows the heat in the food to
continue to conduct to the centre, thus
eliminating cold spots. See page 15.
13. Keeping Your Oven Clean.
It is essential for the safe operation of the
oven that it is wiped out regularly. Use
warm soapy water, squeeze the cloth out
well and use to remove any grease or food
from the interior. Pay particular attention to
the door seal area. The oven should be
unplugged when cleaning.
14. Fan Motor Operation.
After using the microwave the fan motor
may rotate for 1 minute to cool the electric
components. This is normal and you can
take out food even though the fan motor
operates. You can continue using the oven
during this time.
15. Containers.
Only use utensils/containers that are suitable for use in microwave ovens. See
pages 18-20.
16. Babies Bottles and Food Jars.
When reheating babies bottles always
remove top and teat. Liquid at the top of
the bottle will be much hotter than that at
the bottom and must be shaken thoroughly
before checking the temperature. The lid
must also be removed from babies food
jars, the contents must also be stirred or
shaken before the temperature is checked.
See page 38.
17. Arcing.
Arcing may occur if a metal container has
been used accidentally or if the incorrect
weight of food is used. Arcing is when blue
flashes of light are seen in the microwave
oven. If this occurs, stop the machine
immediately. If the oven is left unattended
and this continues it can damage the
machine.
13
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Microwave energy has been used in this country to cook
and reheat food since early experiments with RADAR in
World War II. Microwaves are present in the atmosphere
all the time, both naturally and from manmade sources.
Manmade sources include radar, radio, television,
telecommunication links and mobile phones.
How microwaves cook food
Oven cavity
Magnetron
Flat Table
Microwave Stirrer
In a microwave
oven, electricity is
converted into
microwaves by
the MAGNETRON
Stirrer Motor
Waveguide
Important notes
The dish used to cook or reheat
the food will get warm during
cooking, as the heat conducts
from the food. Even when
microwaving, oven gloves are
required!
MICROWAVES CANNOT PASS
THROUGH METAL AND
THEREFORE METAL COOKING
UTENSILS CAN NEVER BE
USED IN A MICROWAVE, FOR
COOKING ON MICROWAVE
ONLY
Foods not suitable for
cooking by microwave only
Reflection
The microwaves bounce
off the metal walls
and the metal door
screen.
Transmission
Then they pass through
the cooking containers to
be absorbed by the water
molecules in the food, all
foods contain water to a
more or lesser extent.
Yorkshire Puddings, Souffles,
Double Crust Pastry Pies.
This is because these foods rely
on dry external heat to cook
correctly, do not attempt to cook
by microwave.
Foods that require deep fat frying
cannot be cooked either.
Boiled eggs
Do not boil eggs in your
microwave. Raw eggs boiled in
their shells can explode and
cause serious injury
Standing time
The microwaves cause the water molecules to vibrate
which causes FRICTION, ie. HEAT. This heat then
cooks the food. Microwaves are also attracted to fat
and sugar particles, and foods high in these will cook
more quickly. Microwaves can only penetrate to a depth
of 1½ -2 inches (4-5 cm) and as heat spreads through
the food by conduction, just as in a traditional oven, the
food cooks from the outside inwards.
14
When a microwave oven is
switched off, the food will continue
to cook by conduction – NOT BY
MICROWAVE ENERGY. Hence
STANDING TIME is very
important in microwaving,
particularly for dense foods i.e.
meat, cakes and reheated meals.
(Refer to page 15).
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Standing time
Page 15
Piercing
The skin or
membrane on
some foods will
cause steam to
build up during
cooking. These
foods must be
pierced or a strip
of skin should be
peeled off before
cooking to allow the steam to escape. Eggs,
potatoes, apples, sausages etc, will all need
to be pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN THEIR
SHELLS.
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cooking, to allow heat
to finish conducting to cook the centre
completely.
Moisture
content
•
MEAT JOINTS – Stand
15 mins. wrapped in aluminium foil.
•
JACKET POTATOES – Stand 5 mins.
wrapped in aluminium foil.
•
LIGHT CAKES – Stand 5 mins. before removing from dish.
•
FISH – Stand 2-3 mins.
•
EGG DISHES – Stand 1-2 mins.
Many fresh foods
e.g. vegetables
and fruit, vary in
their moisture
content
throughout the
season. Jacket
potatoes are a
particular example of this. For this reason
cooking times may have to be adjusted
throughout the year. Dry ingredients e.g. rice,
pasta, can dry out further during storage and
cooking times may differ from ingredients
freshly purchased.
•
PRECOOKED CONVENIENCE FOODS –
Stand for 1-2 mins.
Cling film
•
PLATED MEALS – Stand for 1-2 mins.
•
VEGETABLES – Boiled potatoes benefit from
standing 1-2 mins., however most other types
of vegetables can be served immediately.
If food is not cooked after STANDING TIME,
return to oven and cook for additional time.
•
DEFROSTING – It is essential to allow standing time to complete the process. This can
vary from 5 mins. e.g. raspberries, to up to 1
hour for a joint of meat.
15
Cling film helps
keep the food
moist and the
trapped steam
assists in
speeding up
cooking times.
However it should
be pierced before
cooking, to allow
excess steam to escape. Always take care
when removing cling film from a dish as the
build-up of steam will be very hot. Always
purchase cling film that states on the packet
“suitable for microwave cooking” and use as
a covering only. Do not line dishes with cling
film.
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Dish size
Quantity
Follow the dish sizes given in the recipes, as
these affect the cooking and reheating times. A
quantity of food spread in a bigger dish cooks
and reheats more quickly.
Small quantities cook faster than large
quantities, also small meals will reheat more
quickly than large portions.
Spacing
Shape
Foods cook more quickly and evenly if spaced
apart. NEVER pile foods on top of each other.
Even shapes cook evenly.
Density
Covering
Porous airy foods heat more quickly than
dense heavy foods.
Cover foods with microwave cling film or a selffitting lid. Cover fish, vegetables, casseroles,
soups. Do not cover cakes, sauces, jacket
potatoes, pastry items.
16
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Arranging
Starting temperature
Individual foods e.g. chicken portions or chops,
should be placed on a dish so that the thicker
parts are to the outside.
The colder the food, the longer it takes to heat
up. Food from a fridge takes longer to reheat
than food at room temperature.
Food temperature should be between 5-8ºC
Turning and stirring
Liquids
Some foods require stirring during cooking.
Meat and poultry should be turned after half
the cooking time.
All liquids must be stirred before, during and
after heating to avoid eruption. Do not heat
liquids that have previously been boiled. DO
NOT OVERHEAT.
Checking food
Cleaning
It is essential that food is checked during and
after a recommended cooking time, even if an
AUTO PROGRAM has been used (just as you
would check food cooked in a conventional
oven). Return the food to the oven for further
cooking if necessary.
As microwaves work on food particles, keep
your oven clean at all times. Stubborn spots of
food can be removed by using a branded
microwave spray cleaner, sprayed onto a soft
cloth, always wipe the oven dry after cleaning.
Avoid any plastic parts and door area.
17
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Containers to use
Choosing the correct container is a very important factor in deciding the success or failure of your
cooking.
Testing Dishes for Suitability
When unsure that a cooking container is suitable for use in
your microwave, check by the following test:
1. Fill a microwave safe measuring jug with 300 ml (½ pt)
cold water.
2. Place it on the flat table along side the dish to be
tested. If the dish you are testing is a large dish, then
stand the measuring jug on top of the empty dish.
3. Heat on 1000 W for 1 minute.
Result
If the dish is suitable for microwaving, it will remain cool, whilst the water in the jug will begin to
feel warm. If the testing dish feels warm, do not use as it is obviously absorbing microwave
energy.
N.B. This test does not apply to plastic or metal based containers e.g. Le Creuset® style dishes,
which should not be used as they are cast iron covered with enamel.
Quick Check Guide to Cooking Utensils
Oven glass
Everyday glass that is heat resistant e.g. Pyrex®, is ideal. Do
not use delicate glass which may crack due to the heat from the
food. Do not use lead crystal which may crack or arc.
China and ceramic
Everyday glazed china plates, saucers, bowls, mugs and cups
can be used if they are heat resistant. Porcelain and ceramic
are also ideal. Fine bone china should only be used for
reheating for short periods, otherwise the change in
temperature may crack the dish or craze the finish. Do not use
dishes with a metal rim or pattern. Do not use jugs or mugs
with glued handles, since the glue can melt in a microwave.
18
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Page 19
Foil/metal containers
NEVER ATTEMPT TO COOK IN FOIL OR METAL containers –
the microwaves cannot pass through and the food will not heat
evenly – this may also damage your oven. Use wooden kebab
sticks instead of metal skewers.
Pottery, earthenware, stoneware
If completely glazed, these dishes are suitable. Do not use if
partially glazed or unglazed, since they are able to absorb water
which in turn absorbs microwave energy, making the container
very hot and slows down the cooking of food.
Plastic
Many plastic containers are designed for microwave use. Only use Tupperware® containers if they
are designed for microwave use. Do not use Melamine – although it is heat resistant it absorbs
microwave energy and scorches. Even if a container is microwave safe, do not use for cooking
foods high in sugar or fat. Foods that require long cooking times e.g. brown rice, should not be
cooked in plastic. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat
from the food. Many plastics that are not heatproof for cooking are suitable for defrosting.
19
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Paper
Plain white absorbent kitchen paper (kitchen towel) can be used for covering blind pastry cases
and for covering bacon to prevent splattering BUT FOR SHORT COOKING TIMES ONLY.
NEVER RE-USE A PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE OF PAPER
FOR EACH DISH.
Avoid kitchen paper containing manmade fibres. If you are using branded re-cycled kitchen
towel, check first that it is recommended for microwave use. Do not use waxed or plastic coated
cups or plates as the finish may melt in the oven. Greaseproof paper can be used to line the
base of dishes and to cover fatty foods e.g. bacon rashers to stop them splattering. White paper
plates can be used for SHORT REHEATING TIMES.
Wicker, wood, straw baskets
Do not use these items in your microwave. With continued use and with prolonged exposure
they will crack and could ignite. Do not use wooden dishes in your microwave.
Cling film
Microwave cling film can be used for covering food that is reheated by microwave. It is also
useful for covering food to be cooked, but care should be taken to avoid the film being in direct
contact with the food.
Roasting bags
Roasting bags are useful when slit up one side to tent a joint for roasting by power and time. Do
not use the metal twists supplied.
Aluminium foil
Small amounts of smooth aluminium foil can be used to
SHIELD joints of meat during defrosting and cooking, as the
microwaves cannot pass through the foil, this prevents the
parts shielded from overcooking or overdefrosting. Take care
that the foil does not touch the sides or roof of the oven, as
this may cause arcing and damage your oven.
20
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Control Panel
NN-SF464M
(1)
(2)
(3)
(4)
(5)
(1)
(2)
(9)
(3)
(4)
(5)
(10)
(6)
(6)
(7)
(8)
(11)
If an operation is set and Start Pad is not pressed, after
6 minutes, the oven will automatically cancel the
operation. This display will revert back to clock or colon
mode.
21
Display Window
Microwave Power Pad
Reheat Meal Pad
Turbo Defrost Pad
Timer Pad
This can be used to delay a
cooking program for up to
99 minutes and 50 seconds,
or used as a kitchen timer or for
standing (non-cooking) time.
(6) Auto Weight Pads
(7) Weight Selection Pad
(Up & Down Pad)
(8) Stop/Cancel Pad:
Before Cooking:
one press clears your
instructions.
During Cooking:
one press temporarily stops the
cooking program. Another press
cancels your instructions and
the time of day will appear in the
display.
(9) Time Pad
(10) Clock Pad
Press the clock pad. Using the
Time pad to set the clock (24 hr
clock). Press clock pad again to
stop colons flashing.
(11) Start Pad:
Press to start operating the
oven. If during cooking the door
is opened or Stop/Cancel Pad is
pressed once, Start Pad has to
be pressed again to continue
cooking.
Beep Sound:
A beep sounds when a pad is
pressed. If this beep does not sound,
the setting is incorrect. When the
oven changes from one function to
another, two beeps sound. After
completion of cooking, five beeps
sound.
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 22
1
Plug in
Plug into a 13 amp fused electrical socket. You will be
reminded to read your operating instructions.
2
Press Clock Pad
Set clock as a 24hr clock. Set time using time pads. Press
clock pad again. (See page 23 for details).
3a
Select Power
For example to select 1000 W, press Micro Power pad
once.
3b
Press Time Pad
To set a cooking time eg. 1 minute, press 1 minute pad
once.
3c
Press Start Pad
The time will be displayed in the window and count down.
The oven will beep at the end of the cooking program.
4
Child Lock
To operate the child lock facility press the start pad three
times, this will deactivate the microwave. “
” will
appear in the display and none of the controls will
operate. To clear child lock facility press Stop/Cancel Pad
three times. Child Safety Lock can be set when colon or
time of day is displayed. To set or cancel child safety
lock, Start Pad or Stop/Cancel Pad must be pressed
3 times within 10 seconds.
22
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 23
Press 11 times
Press twice
Press 5 times
• Press Clock Pad
• Press Clock Pad
• Press Time Pads
“ : ” will appear in the display
window, and the colon starts
to blink.
Enter time of day by pressing Time
Pads. e.g. 11.25am (24hr clock).
Colon stops blinking.
Time of day is now
locked into the display.
N.B.
1. To reset time of day, repeat step 1 through to step 3.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied.
3. This is a 24 hour clock.
There are 6 different microwave power levels available.
Selecting Microwave Power Level
1 Press High Power 1000 W
2 Presses Defrost Power 270 W
3 Presses Medium Power 600 W
4 Presses Low Power 440 W
5 Presses Simmer Power 250 W
6 Presses Warm Power 100 W
•
•
Press Micro Power
pad to select the
desired power level
Select Cooking
Time.
• Press Start.
Note
The maximum time that can be set on 1000 W is 30 minutes. The maximum time that can
be set on the other power levels is 99 mins 50 secs.
23
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 24
The Timer Pad is used as a timing pad either before, during or after a cooking program. When
the Timer Pad is selected with a time, there is no microwave power in the oven during this time.
1. To Set a Standing Time: (Example: To stand for 5 minutes after cooking)
Set the desired
Cooking Program,
by selecting power
level and time
required.
(up to 2 program stages)
• Then Press the
Timer Pad.
• Set desired standing
time (max 99 mins 50 secs).
Press “minute” pad 5 times.
• Press Start Pad.
Cooking program will
commence after which
the standing time will
count down.
2. To Set a Delay Start: (Example: To start cooking 5 minutes later)
Set the complete
Cooking Program,
by selecting power
level and time
required.
(up to 2 program stages)
• Press the Timer
pad.
• Set Delay time.
•
(max 99 mins 50 secs).
Press “minute” pad 5 times.
Press Start Pad.
Delayed time will
count down then the
cooking program will
start.
NB
1. If the oven door is opened during the stand or delay time, the time in the display window will
continue to count down.
2. Delay Start and Standing Time cannot be used before an Auto Program.
24
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 25
Accessory to use:
DO NOT place food directly onto the flat table except in the case of Jacket Potatoes or Auto
Program Jacket Potatoes.
Foods reheated or cooked by MICROWAVE are normally covered with a lid or cling film, unless
otherwise stated.
Two Stage Cooking:
eg. 1000 W 10 minutes followed by 250 W 20 minutes; Select 1000 W and program 10 minutes
then select second power (250 W) with second cooking time (20 minutes) then press Start.
Three Stage Cooking:
eg. 1000 W 5 minutes, Delay 5 minutes, 1000 W 2 minutes; Select first Power level and
cooking time, then press TIMER and time, then select final power level and final cooking time.
Then press Start. Turbo Defrost and Auto Program can not be used with Three Stage Cooking.
Turbo Defrost
With this feature you can defrost frozen foods according to the weight. Press turbo defrost pad
and set the weight of the food. The weight is programmed in grams which starts from the
minimum weight and add in 10 g incremeters.
•
Press “TURBO
DEFROST” pad once.
Default minimum
weight appears in the
display window.
•
Choose other weights by
pressing the Up & Down
pad. The “Up” pad will
count up in 10 g steps.
The weight can be set
between 100 g to 3000 g.
25
• Press Start.
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 26
This feature allows you to defrost minced meat, chops, chicken portions, meat joints etc. Press
the “turbo defrost” key directly and then enter in the weight by pressing “Up” & “Down” pad, then
press start pad. (See page 25).
Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an
upturned saucer or on a rack. Chops, chicken portions should be placed in a single layer.
It is not necessary to cover the foods.
The TURBO Theory principle is used in Auto Weight defrost programs to give you a quick and
more even defrost. The TURBO system uses a random sequence of pulsing microwave energy
which speeds up the defrosting process. During the program the oven will beep to remind you to
check the food. IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND
SHIELD IF NECESSARY. (See page 27). On hearing the first beep you should TURN and
SHIELD (if possible). On the second beep you should turn the food or break it up.
1st Beep
Turn
or
1st Beep
2nd Beep
Shield
Turn or break up
26
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 27
By selecting 270 W, from the microwave
power pad, and setting a time, you can
defrost food in your microwave. The biggest
problem is getting the inside defrosted
before the outside starts to cook.
The name for this type of defrost is cyclic and
during the standing stages there is not any
microwave power in the oven, although the
light will remain on.
The automatic stand times ensure a more
even defrost but it is still necessary to allow
for standing time before use. Place foods in a
suitable container. Meat joints and chickens
should be placed on an upturned saucer.
For this reason a defrost program alternates
between a defrost power and a standing time.
Separate chops and small items e.g.
bread slices where possible.
Chickens and joints of meat will
require shielding during defrosting.
Turn dense foods and meat 2-3 times
during defrosting.
Break up small items e.g. minced meat,
frequently during defrosting.
Tips
1
Check foods during defrosting. Foods vary in their defrosting speed.
2
It is not necessary to cover the food.
3
Always turn or stir the food especially when the oven “beeps”. Shield if necessary
(see point 5).
4
Minced meat/chops/chicken portions should be broken up or separated as soon as possible
and placed in a single layer.
5
Shielding prevents food cooking. It is essential when defrosting chickens and joints of meat.
The outside thaws out first, so protect wings/breast/fat with smooth pieces of aluminium foil
secured with cocktail sticks.
6
Allow standing time so that the centre of the food thaws out.
(minimum 1 hour for joints of meat and whole chickens).
27
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 28
The times given below are a guideline only. Always check the progress of the food by opening
the oven door and then re-starting. For larger quantities adjust times accordingly. Food should
not be covered during defrosting.
Food
Weight
Defrost
Time
Beef/Lamb/Pork Joint
700 g (1 lb 8 oz)
15 mins
Method
Standing
Time
Meat
Beef/Lamb/Pork Joint 1.0 Kg (2 lb 4 oz) 20 mins
Sirloin/Rump Steak
500 g (1 lb 2 oz)
10 mins
Place in a suitable dish or on an
upturned saucer or use a rack.
Turn 3-4 times.
Place in a suitable dish or on an
upturned saucer or use a rack.
Turn 3-4 times.
Place in a suitable dish. Separate
and turn twice.
60 mins
60 mins
30 mins
100 g (x1)
4 mins
200 g (x2)
4-5 mins
400 g (x4)
7-8 mins
Minced Beef
500 g (1 lb 2 oz)
12 mins
Stewing Steak
500 g (1 lb 2 oz)
15 mins
Place in a suitable dish in a single
layer. Break up and turn twice.
20 mins
Lamb Chops
500 g (1 lb 2 oz)
8 mins
Place in a suitable dish in a single
layer. Turn twice.
20 mins
Lamb Fillets
300 g (11 oz)
10 mins
Place in a suitable dish in a single
layer. Turn twice.
10 mins
Pork Ribs
700 g (1 lb 8 oz)
10 mins
Place in a suitable dish. Separate
and turn twice.
30 mins
Pork Chops
350 g (12 oz)
6-7 mins
Place in a suitable dish. Separate
and turn twice.
20 mins
Bacon Rashers
1000 g (2 lb 4 oz)
7 mins
Place in a suitable dish. Separate
and turn 2-3 times.
20 mins
Sausages
100 g (2)
500 g (9)
3 mins
8-10 mins
Place in a suitable dish. Separate
and turn 2-3 times.
3 mins
10 mins
Beef Burgers
Whole chicken
Chicken Portions
1.5 Kg (3 lb 5 oz) 30 mins
Place in a suitable dish. Turn.
Place in a suitable dish. Separate
and turn twice.
Place in a suitable dish. Separate
and turn twice.
Place in a suitable dish. Break up
and turn 3-4 times.
Place in a suitable dish or an
upturned saucer or use a rack.
Turn 3-4 times. Shield if necessary
6 mins
x1 150 g (5 oz)
Place in a suitable dish. Turn.
x2 350 g (12 oz) 8-10 mins Place in a suitable dish. Turn twice.
x3/4 500 g
13-14 mins Place in a suitable dish. Turn.
(1lb 2 oz)
28
10 mins
10 mins
10 mins
15 mins
45 mins
30 mins
30 mins
30 mins
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 29
The times given below are a guideline only. Always check the progress of the food by opening
the oven door and then re-starting. For larger quantities adjust times accordingly. Food should
not be covered during defrosting.
Food
Weight
Defrost
Time
Turkey Breast Fillets
500 g (1lb 2 oz)
15 mins
Duck Breast Fillets
450 g (1lb)
9 mins
Method
Standing
Time
Meat
Place in a suitable dish. Separate
and turn twice.
26 mins
Place in a suitable dish. Turn twice.
20 mins
11-12 mins Place in a suitable dish. Turn twice.
30 mins
750 g (1 lb 11 oz) 14-15 mins Place in a suitable dish. Turn twice
separate if necessary.
30 mins
Fish
Whole Fish x 1
Whole Fish x 2
Whole Fish x 2
450 g (1lb)
350 g (12 oz)
Fish Steaks
Place in a suitable dish in a single
6-7 mins layer. Turn twice.
100-150 g (4-5 oz) 2-3 mins
100 g (4 oz)
3-4 mins
Place in a suitable dish. Turn.
250 g (9 oz)
7-8 mins
Place in a suitable dish. Separate
4-5 mins
10 mins
10 mins
30 mins
if necessary and turn twice.
400 g (14 oz)
11-12 mins Place in a suitable dish. Separate
30 mins
if necessary and turn twice.
Prawns
450 g (1lb)
11-12 mins Place in a suitable dish. Stir twice
during defrosting.
25 mins
General
5 mins
Place on a plate. Separate and
arrange during defrosting.
Sliced bread
400 g (14 oz)
Slice of bread
28 g (1 oz)
Soft fruit
500 g (1lb 2 oz)
Gateau
350 g (12 oz)
6 mins
Place on a plate.
20 mins
Cheesecake
500 g (1lb 2 oz)
7 mins
Place on a plate.
10 mins
Meringue dessert
350 g (12 oz)
3-5 mins
Place on a plate.
15 mins
Shortcrust/Puff pastry
500 g (1lb 2 oz)
5-6 mins
Place on a plate. Turn halfway.
15 mins
30-50 secs Place on a plate. Turn once.
9-10 mins Place in a suitable dish. Stir twice
during defrosting.
29
10 mins
1 min
20 mins
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:51 Page 30
Auto Weight Reheat and Cook Programs
This feature allows you to cook or reheat foods by setting the weight only. The oven determines
the Microwave power level and then the cooking time automatically. Select the category of food
and then just enter the weight. The weight is entered in grams. There are 18 auto weight cook
programs. Select corresponding menu and number on P32.
• Select the desired Auto
Weight Program, by
pressing the menu pad,
corresponding food
number will appear in
the display window.
• Enter the weight by
pressing the “Up” & “Down”
pad.
Either pad will start with
the minimum weight for
each food.
• Press Start.
Guidelines for Use
The Auto Weight Programs are designed to take the guesswork out of cooking or reheating your
food. They must ONLY be used for the foods described.
1. Only cook foods within the weight ranges described (see table on page 32).
2. Always choose a container size that is suitable for the quantities of food, ie. do not allow a
large headspace or food may not cook correctly.
3. Always cover the dish with pierced cling film or a lid, this helps keep the food moist.
Exceptions to this rule are chocolate, jacket potatoes, ice cream and steamed pudding.
4. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow heat to
continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is thoroughly cooked and
piping hot before serving.
6. During the program, the oven will beep two times to remind you to STIR/TURN the food. It is
essential that you turn or stir for better results.
30
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Auto Weight Reheat Program
Auto Weight Reheat program must ONLY be used for the foods described below.
Reheat meal
This program is for reheating a chilled convenience meal that can
be stirred.* Foods must be in a suitable shallow microwaveable
container and have the film pierced. Place food on base of oven, press
the reheat meal pad once and the minimum weight starts from 300 g.
Select other weight by pressing up & down pad until your desired
weight (up to 600 g) appears in the display window then press
START. Stir at beep. Allow to stand for 2 minutes. Ensure that the
food is piping hot, stir before serving. Note: Large pieces of
fish/meat in a thin sauce, may require longer cooking.
*Important note: This program is not suitable for foods that cannot be stirred e.g.
Lasagne/Shepherds Pie. These foods can be cooked manually, by entering the microwave power
and time. Refer to packet instructions or reheating charts on pages 39-42. Meals in bowl shaped
containers may need extra cooking time.
31
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 32
Auto Weight Cook Programs
Program
"Soup" Key
"Melt & Soften" Key
"Vegetables" Key
"Potatoes" Key
"Fish" Key
"Meat / Chicken" Key
"Rice / Pasta" Key
"Puddings" Key
Number
1)
Menu
Soup
Minimum
Weight
Maximum
Weight
200 g
1200 g
2)
Chocolate
50 g
300 g
3)
Butter
50 g
300 g
4)
Cheese
50 g
300 g
5)
Ice Cream
200 g
2000 g
6)
Fresh Vegetables
200 g
1000 g
7)
Frozen Vegetables
200 g
1000 g
8)
Jacket Potatoes
200 g
1500 g
9)
Boiled Potatoes
200 g
1000 g
10)
Fresh Steam Fish
200 g
1000 g
11)
Frozen Fish
100 g
800 g
12)
Meat Sauce
450 g
2000 g
13)
Casserole
800 g
2000 g
14)
Chicken Breast
300 g
800 g
15)
Rice
150 g
450 g
16)
Pasta
100 g
450 g
17)
Steamed Pudding
100 g
500 g
18)
Stewed Fruits
100 g
800 g
Auto Weight Cook programs must ONLY be used for the foods described below.
1. Soup
This program is for reheating chilled and tinned soup. Place
soup into a microwave- able bowl or container stir first and cover
with lid or pierced cling film. Place on base of oven, press the
soup pad once. Enter weight. Press START. Stir the soup halfway
during reheating. Allow to stand for 2 minutes. Ensure that the
soup is piping hot, stir again before serving.
32
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Auto Weight Cook programs must ONLY be used for the foods described below.
2. Chocolate
To melt chocolate. Separate chocolate into chips, and place
it into a shallow container on base of oven, do not cover.
Press the melt&soften pad once. Enter weight.
Press START, stir halfway.
3. Butter
To melt butter. Cut butter into cubes and place it in a shallow
container. Cover with pierced cling film or lid and place on
base of oven. Press the melt&soften pad twice. Enter weight.
Press START.
4. Cheese
Cut cheese into cubes and place it in a shallow container.
Cover with pierced cling film or lid and place on base of
oven. Press the melt&soften pad three times. Enter weight.
Press START.
5. Ice Cream
To soften Ice Cream. Remove the cap and place directly on
the base of oven. Press the melt&soften pad four times.
Enter weight. Press START.
33
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 32
Auto Weight Cook programs must ONLY be used for the foods described below.
6. Fresh Vegetables
To cook FRESH vegetables eg. carrots, cauliflower, not
suitable for potatoes. Place prepared vegetables into a
shallow container. Add 1 tbsp (15 ml) of water per 100 g vegetables. Cover with pierced cling film or lid and place on base
of oven. Press the vegetables pad once. Enter weight.
Press START, stir halfway.
7. Frozen Vegetables
To cook FROZEN vegetables. Place in a shallow container,
sprinkle with 15 ml (1tbsp) of water per 100 g vegetables.
Cover with pierced cling film or lid and place on base of oven.
Press the vegetables pad twice. Enter weight.
Press START, stir halfway.
8. Jacket Potatoes
To cook jacket potatoes choose medium sized potatoes
200 g-250 g (7-9 oz) for best results. Wash and dry, prick with a
fork several times. Arrange on base of oven. Press the
potatoes pad once. Enter weight. Press START, turn over at
half time. DO NOT COVER. After cooking, wrap in foil and stand
for 5 mins.
9. Boiled Potatoes
Cut into even size pieces. Add 15 ml (1tbsp) water per 100 g
potatoes. Cover with pierced cling film or a lid. Place on base
of oven. Press the potatoes pad twice. Enter weight. Press
START, stir halfway.
34
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Auto Weight Cook programs must ONLY be used for the foods described below.
10. Fresh steam Fish
To cook FRESH fish. Shield the thinner portions. Place in a
shallow container. Add 15 ml (1tbsp) liquid. Cover with pierced
cling film or lid and place on base of oven. Press the fish pad
once. Enter weight. Press START.
11. Frozen Fish
To cook FROZEN fish. Place in a shallow container, sprinkle
with 15 ml (1tbsp) of water. Cover with pierced cling film or lid
and place on base of oven. Press the fish pad twice.
Enter weight. Press START. Thicker pieces of frozen
fish may require longer cooking.
12. Meat Sauce
To cook raw mince beef based sauce, i.e. Bolognese sauce,
and also very finely diced chicken or pork fillet to be cooked in
a sauce. Ensure a minimum quantity of 300 ml (½ pt) liquid or
sauce is used. If using cook-in sauce add equal quantities of
water to cook-in sauce. Cover with pierced cling film or a lid.
Place on base of oven. Press the meat/chicken pad once,
enter weight. Press START, stir halfway.
35
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 34
Auto Weight Cook programs must ONLY be used for the foods described below.
13. Casserole
To cook braising steak or neck of lamb etc. For chicken
casserole - use power and time or meat sauce
program. Use a minimum of 450 ml (¾ pt) of liquid per 450 g
(1lb) of meat. If using cook-in sauce add equal quantities of
water to cook-in sauce. Add vegetables as desired e.g
carrots, onions or mushrooms. Place a small plate over the
meat to keep it submerged in the liquid. This program will
operate for over 60 minutes. Cover with pierced cling film or a
lid. Place on base of oven. Press the meat/chicken pad twice.
Enter weight. Press START, stir halfway.
14. Chicken Breasts
For cooking fresh skinless chicken breasts without bone. DO
NOT use for drumsticks, leg quarters or thighs. Place chicken
in a dish. Cover with a lid or pierced cling film. Place on base
of oven. Press the meat/chicken pad three times. Enter
weight. Press START.
15. Rice
For cooking rice for savoury dishes not puddings. Rinse the
rice thoroughly before cooking. Use a very large bowl i.e. 3
litres (6pts). Add ½ tsp salt and boiling water, according to the
chart below. Cover with pierced cling film or a lid. Place on
base of oven. Press the rice/pasta pad once. Enter weight.
Press START, stir halfway.
Quantity of
Rice
Easy Cook
Long Grain
White/Brown
White
Basmati
Volume of boiling water in mls.
150 g
300 ml
250 ml
300 ml
200 g
300 ml
300 ml
350 ml
300 g
500 ml
500 ml
600 ml
400 g
700 ml
600 ml
650 ml
450 g
800 ml
800 ml
700 ml
36
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 35
Auto Weight Cook programs must ONLY be used for the foods described below.
16. Pasta
For cooking dried pasta. Use a very large bowl i.e. 3 litres
(6pts). Add 1tsp salt, 1tbsp oil and boiling water. Cover with
pierced cling film or a lid. It is important to add the correct
amount of water as listed below. Place on base of oven.
100 g - 290 g (4 oz-10 oz) pasta
300 g - 450 g (11 oz-1 lb) pasta
1 litre boiling water
1½ litres boiling water
Press the rice/pasta pad twice. Enter weight. Press START,
stir halfway.
17. Steamed Pudding
For a standard sponge mixture (see recipe page 70). Put
mixture in a 1.2 litre (2pt) basin or divide between individual
ramekins. The mixture must completely cover any topping
(see note on page 70). DO NOT COVER. Place on base of
oven. Press the puddings pad once. Enter weight. Press
START. Allow to stand for 5 mins before turning out.
18. Stewed fruits
Peel, core and slice fruit. Add 15 ml (1tbsp) water per 100 g fruits
and cover with pierced cling flim or use a dish with a lid. Omit
water for soft fruit and rhubarb. Place on base of oven. Press the
puddings pad twice. Enter weight. Press START. After cooking,
sweeten to taste whilst hot.
Note:
When cooking soft fruit, use large bowl. Stewed fruit - use
ripe fruit.
37
SF460MBP_EN_REGS.qxp:SF460MBP
30/10/13
Most foods reheat very quickly in your oven by
1000 W. Meals can be brought back to
serving temperature in just minutes and will
taste freshly cooked and NOT leftover. Always
check food is piping hot and return to oven if
necessary.
As a general rule, always cover wet foods, e.g.
soups, casseroles and plated meals.
Do not cover dry foods e.g. bread rolls, mince
pies, sausage rolls etc.
The charts on pages 39-48 show you the best
way to cook or reheat your favourite foods.
The best method depends on the type of food.
Remember when cooking or reheating any
food that it should be stirred or turned
wherever possible. This ensures even cooking
or reheating on the outside and in the centre.
When is food reheated?
Food that has been reheated or cooked
should be served “piping hot” i.e. steam
should be visibly emitted from all parts. As
long as good hygiene practices have been
followed during the preparation and storage
of the food, then cooking or reheating
presents no safety risks.
15:52
Page 36
Mince pies - CAUTION
REMEMBER even if the pastry is cold to the
touch, the filling will be piping hot and will
warm the pastry through. Take care not to
overheat otherwise burning can occur due to
the high fat and sugar content of the filling.
Check the temperature of the filling before
consuming to avoid burning your mouth.
Christmas puddings and
liquids - CAUTION
Take great care when reheating these items.
See Page 12.
Do not leave unattended.
Do not add extra alcohol.
Babies’ bottles - CAUTION
Milk or formula MUST be shaken thoroughly
before heating and again at the end and
tested carefully before feeding a baby.
See page 39 for details.
Foods that cannot be stirred should be cut
with a knife to test that they are adequately
heated throughout. Even if a manufacturer’s
instructions or the times in the cookbook
have been followed, it is still important to
check the food is heated thoroughly. If in
doubt, always return to the oven for further
reheating.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERILISE
BABIESʼ BOTTLES. If you have a special
microwave steriliser we urge extreme
caution, due to the low quantity of water
involved. It is vital to follow the
manufacturers instructions implicitly.
If you cannot find the equivalent food in the
chart then choose a similar type and size
listed and adjust the cooking time if
necessary.
Canned foods
Plated meals
Everyone’s appetite varies and reheat times
depend on meal contents. Dense items e.g.
mashed potato, should be spread out well. If a
lot of gravy is added, extra time may be
required. Place denser items to the outside of
the plate. Between 3-5 mins. on 1000 W
will reheat an average portion.
Remove foods from can and place in a suitable
dish before heating.
Soups
Use a bowl and stir before heating and at least
once through reheat time and again at the end.
Casseroles
Stir halfway through and again at the end of
heating.
Not suitable for use on reheat program.
38
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The times given in the charts below are a guideline only, and will vary depending on
STARTING temperature, dish size etc.
Heating category
Your oven is Heating Category E and this is
displayed on the front of your oven door. The
information on this label will assist you in
using new instructions on food packs to
enable you to program the best heating time
in your oven.
1000 W
E
Microwave symbol
Weight/ Power
Quantity Level
Food
Time to Select
(approx)
The IEC (60705)
power output
(watts)*
The heating
category for small
packs of food
Instructions/Guidelines
Babies bottles – caution
For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on 1000 W for 25-30 secs.
CHECK CAREFULLY
For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on 1000 W for 10-15 secs.
CHECK CAREFULLY
N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be
shaken thoroughly before checking the temperature. When testing the temperature of the milk, squirt a
little onto your inner wrist. The milk droplets on your skin should feel warm, not hot.
Bread - Precooked - Fresh - N.B. Breads reheated by Microwave will have a soft base.
Croissants
1
1000 W
10-15 secs
4
1000 W
25-30 secs
Ravioli
400 g
1000 W
3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Macaroni
410 g
1000 W
2½-3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Spaghetti
205 g
1000 W
1½ mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
410 g
1000 W
2½-3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
213 g
1000 W
1½ min
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
425 g
1000 W
2-2½ mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
300 g
1000 W
1½-2 mins
Place in a heatproof bowl on base of oven.
Place on a micro-safe plate on base of oven.
Do not cover.
Place on a micro-safe plate on base of oven.
Do not cover
Canned Pasta
Canned Puddings
Rice puddings
Sponge pudding
Points for checking
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods
will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the
stand time.
39
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Food
30/10/13
Weight/ Power
Quantity Level
15:52
Time to Select
(approx)
Page 38
Instructions/Guidelines
Canned puddings
150 g
1000 W
1 min
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
500 g
1000 W
2½ - 3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Condensed
295 g
1000 W
3 mins
Place in a heatproof bowl and stir in one can of
water. Cover and place on base of oven and
stir halfway.
Healthy option
415 g
1000 W
2½-3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Custard
Canned Soups
Luxury/Vegetable/
400/415 g 1000 W
Broth/Creamed
Canned Vegetables
200 g
1000 W
1½ - 2 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
415 g
1000 W
2½ - 3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Baked Beans with
420 g
Sausages
1000 W
2½ mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Broad Beans
300 g
1000 W
2-2½ mins
Butter Beans
215 g
1000 W
1½ mins
Carrots, Sliced
300 g
1000 W
2 mins
Kidney Beans
420 g
1000 W
2½ -3 mins
Mushrooms
290 g
1000 W
1½ -2 mins
140 g
1000 W
1½ min
300 g
1000 W
2½ mins
Peas, petit pois
200 g
1000 W
2½ -3 mins
Peas, garden
300 g
1000 W
2 mins
Peas, marrowfat
300 g
1000 W
2 mins
200 g
1000 W
1-1½ mins
325 g
1000 W
2 mins
400 g
1000 W
3 mins
Baked Beans
Peas, mushy
Sweetcorn
Tomatoes
40
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven.
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 39
Food
Weight/
Quantity
Power
Level
Time to Select
(approx)
Instructions/Guidelines
Chilled Soup
1 Portion
250 ml
1000 W
2½ - 3 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
2 Portion
500 ml
1000 W
4 - 5 mins
Place in a heatproof bowl and cover. Place on
base of oven and stir halfway.
Plated Meal - room temperature
Small-child portion
1
1000 W
1½ - 2 mins
Place on a heatproof plate and cover. Place on
base of oven and stir halfway.
Large-adult portion
1
1000 W
4½ - 5 mins
Place on a heatproof plate and cover. Place on
base of oven and stir halfway.
1 Mug Cold Milk
235ml
1000 W
1 min 30 secs
Place in a heatproof mug on base of oven.
Stir halfway and after heating.
1 Jug Cold Milk
568ml
(1 pt)
1000 W
3½ mins
Place in a heatproof jug on base of oven.
Stir halfway and after heating.
1 Mug Cold Coffee
/Tea
235ml
1000 W
1 min 40 secs
Place in a heatproof mug on base of oven.
Stir halfway and after heating.
1 Mug Cold Milky
Coffee
235ml
1000 W
Drinks
1½ mins
Place in a heatproof mug on base of oven.
Stir halfway and after heating.
Puddings and desserts - Where microwave only is involved transfer food from foil container to a
similar sized heatproof dish.
Chilled Custard
500 g
1000 W
3½ mins
Place in a large jug on base of oven. Cover
and stir halfway.
Chilled Rice
Pudding
150 g
1000 W
70-80 secs
Place on base of oven stir halfway.
Fruit Pie - Individual x1
1000 W
20-30 secs
Place on micro-safe plate on base of oven.
Mince Pies
1000 W
25-30 secs
Place on micro-safe plate on base of oven.
Sweet Pancakes x2 120 g
1000 W
35-40 secs
Place on micro-safe plate on base of oven.
Spotted Dick
/Sponge puddings
1000 W
30-40 secs
Place on micro-safe plate on base of oven.
x2
120 g
Christmas pudding - Do not leave unattended as overheating can cause the food to ignite.
Small/Slice
100 g
1000 W
20 secs
Pierce film lid and place on base of oven.
Medium
227 g
1000 W
30-40 secs
Pierce film lid and place on base of oven.
Large
454 g
1000 W
1 min 10 secs Pierce film lid and place on base of oven.
Ready Meal - chilled - Transfer food from foil container to a smaller sized heatproof dish.
Cottage/ Shepherds
450 g
Pie
1000 W
4½ -5 mins
41
Place on base of oven. Pierce lid.
SF460MBP_EN_REGS.qxp:SF460MBP
Food
30/10/13
Weight/ Power
Quantity Level
15:52
Time to Select
(approx)
Page 40
Instructions/Guidelines
Ready meals - chilled - Transfer food from foil container to a smaller sized heatproof dish.
Fish/Veg Bake
450 g
1000 W
4½-5 mins
Pierce lid. Place on base of oven.
Lasagne
400 g
1000 W
5-5½ mins
Pierce lid. Place on base of oven.
Chilled Mashed
Potato
450 g
1000 W
3½-4 mins
Pierce lid and place on base of oven. Stir
halfway.
Ready meals - frozen - Transfer food from foil container to a smaller heatproof dish. Remove any
covering / film lid.
Cauliflower
Cheese
450 g
1000 W
7½-8½ mins
Pierce lid. Place on base of oven.
Cottage/Fish/
Shepherds Pie
400 g
1000 W
8½-9 mins
Pierce lid. Place on base of oven.
Lasagne/
Cannelloni
400 g
1000 W
7-7½ mins
Pierce lid. Place on base of oven.
Macaroni Cheese
450 g
1000 W
7-7½ mins
Pierce lid. Place on base of oven.
Pastry products - precooked - N.B. Pastries reheated by microwave will have a soft base.
150-165 g
1000 W
1½ -2 mins
Place on heatproof plate on base of oven.
Meat Pies
150 g
1000 W
1½ -2 mins
Place on heatproof plate on base of oven.
Sausage/Cheese
and Onion rolls
150 g
1000 W
1-1½ mins
Place on heatproof plate on base of oven.
Pasties/Slices
42
SF460MBP_EN_REGS.qxp:SF460MBP 30/10/13 15:52 Page 41
Weight /
Quantity
Food
Power
Level
Time to Select
(approx)
Instructions/Guidelines
Bacon - From Raw Caution: Hot Fat! Remove with care
250 g (8) 1000 W
Rashers
Gammon Joint
750 g
1000 W
followed by
600 W
4-6 mins or 45 Place on micro-safe rack or plate on base
secs per
of oven and cover with kitchen towel to
minimise splatter.
rasher
20 mins
25 mins
Place in a large casserole dish, cover with
water, and place on base of oven.
Beans & pulses - Should be pre-soaked in cold water overnight (boiling water split yellow peas)
except lentils which do not need to be pre-soaked. Place in a large 3 litre (6pt) bowl
Black Eyed Beans
250 g
1000 W
then 250 W
10 mins then
25 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stir after
1st stage.
Chick peas
250 g
1000 W
then 250 W
10 mins then
40-42 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stir after
1st stage.
Haricot Beans
250 g
1000 W
then 250 W
10 mins then
12-14 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stir after
1st stage.
Red Lentils
250 g
600 W
10 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stired
halfway.
Marrowfat peas
250 g
1000 W
then 250 W
3 mins then
18-25 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stir after
1st stage.
Red Kidney
Beans
250 g
1000 W
then 250 W
15 mins then
38-40 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover and place on base of oven. Stir after
1st stage.
Split Yellow peas
250 g
1000 W
then 250 W
10 mins then
20 mins
Use 600 ml (1 pt) boiling water in a large bowl.
Cover, and place on base of oven. Stir after
1st stage.
Beef - Caution: hot fat! remove with care.
Mince
Stewing Steak
(chop up before
cooking)
250 g
600 W then
440 W
12 mins then
15 mins per
450 g
Place in micro-safe dish with 380ml stock and
seasonings. Cover, place on base of oven
and stir halfway.
450-675 g
1000 W
then 250 W
5 mins then
16 mins
Place in micro-safe dish with 380ml stock and
seasonings. Cover, place on base of oven
and stir halfway.
Chicken from raw - Caution: Hot Fat! Remove with care.
Breast, boneless
and skinless
300 g (2) 600 W
700 g
(4-6)
600 W
5½-6 mins
Place in shallow dish. Cover, and place on
base of oven.
11-12 mins
Place in shallow dish. Cover, and place on
base of oven.
43
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Food
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Weight/ Power
Quantity Level
Chicken - From Raw
15:52
Page 42
Time to Select
(approx)
Instructions/Guidelines
Caution : Hot Fat! Remove with care
Chicken Legs
1.0 kg
600 W
15-16 mins
Place in shallow dish. Cover and place on
base of oven and stir halfway.
Drumstick/Thighs
650 g
600 W
10-13 mins
Place in shallow dish. Cover and place on
base of oven and stir halfway.
1 egg
100 ml
water
1000 W
then
600 W
1 min
35secs - soft
40secs - firmer
2 eggs
200 ml
water
1000 W
then
600 W
3 min
1min - soft
1min 15sec - firmer
4 eggs
400 ml
water
1000 W
then
600 W
5 min
1min 30sec - soft
1min 50sec - firmer
Eggs - Poached
• Place water in a shallow dish. Place on
base of oven and heat for 1st cooking
time.
• Add egg (size 3).
• Pierce yolk and white.
• Cover.
• Cook for 2nd cooking time.
• Then leave to stand for 1 min.
Eggs - Scrambled. Use microwave safe bowl
1 egg
1000 W
40secs
30secs
2 eggs
1000 W
1min 20secs
30secs
4 eggs
1000 W
1 min
2 mins
300 g
600 W
5 mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
350 g
600 W
5½ mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
700 g
600 W
8-9 mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
250 g
600 W
4-5 mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
500-600 g 600 W
7-8 mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
• Add 1 tbsp of milk for each egg used.
• Beat eggs, milk and knob of butter
together.
• Place bowl on base.
• Cook for 1st cooking time then stir.
• Cook for 2nd cooking time stirring
halfway then stand for 1 min.
Fish - Fresh from raw
Fillets
Steaks
Whole x1
Whole x2
Fish - Frozen from raw
Fillets
200 g
600 W
6½-7 mins
Place in shallow dish. Add 30 ml (2 tbsp) of
liquid. Cover and place on base of oven.
Boil in the Bag
150 g
600 W
5½-6 mins
Snip corner of the bag and place bag
sauce side down in micro-safe dish on
base of oven. Shake bag halfway.
44
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Food
Weight/
Quantity
30/10/13
Power
Level
15:52
Page 43
Time to Select
(approx)
Instructions/Guidelines
Fruit - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on base of oven.
Baked Apple cored
200 g
600 W
3-3½ mins
Place in shallow heatproof dish on base of
oven.
Apples - stewed
500 g
1000 W
5-6 mins
Add 15 ml (1 tbsp) water. Cover and place on
base of oven.
600 W
6 mins
Add 15 ml (1 tbsp) water. Cover and place on
base of oven.
Apricots - stewed 300 g
Pears - stewed
500 g
1000 W
5-7½mins
Add 15 ml (1 tbsp) water. Cover and place on
base of oven.
Plums - Poached
400 g
1000 W
6-7 mins
Add 300 ml (½ pt) water. Cover and place on
base of oven.
Plums - stewed
500 g
1000 W
5-6 mins
Add 15 ml (1 tbsp) water. Cover and place on
base of oven.
Rhubarb - stewed 500 g
1000 W
6-6½ mins
Add 15 ml (1 tbsp) water. Cover and place on
base of oven.
Pasta - NB: use a 3 litre (6pt) bowl.
Fusilli/Macaroni/
Penne
250 g
1000 W
12 mins
Use 700 ml (1¼ pt) boiling water. Add 15 ml
(1 tbsp) oil. Cover, place on base of oven and
stir halfway.
Lasagne
250 g
1000 W
8 mins
Use 550 ml (1 pt) boiling water. Add 15 ml
(1 tbsp) oil . Cover, place on base of oven and
gently turn and separate sheets.
Linguine/
Tagliatelle
250 g
1000 W
13 mins
Use 700 ml (11/4 pt) boiling water. Add 15 ml
(1 tbsp) oil. Cover, place on base of oven and
stir halfway.
Spaghetti
250 g
1000 W
11 mins
Use 700 ml (11/4 pt) boiling water. Add 15 ml
(1 tbsp) oil. Cover, place on base of oven and
stir halfway.
Porridge - NB: use a large bowl.
1 serving
25 g (1 oz)
Oats
140 ml
(¼ pt) milk
1000 W
1½-13/4 mins
Place bowl on base of oven and stir halfway.
2 servings
50 g (2 oz)
Oats
275 ml
(½ pt)
milk
1000 W
3-33/4 mins
Place bowl on base of oven and stir halfway.
4 servings
100 g (4 oz)
Oats
1000 W
500 ml (1 pt)
milk
6½-7 mins
Place bowl on base of oven and stir halfway.
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Weight/ Power
Quantity Level
Time to Select
Instructions/Guidelines
(approx)
227 g (2) 1000 W
2½-3 mins
Place on micro-safe dish on base of oven.
Quorn ®
Burgers
Rice N.B - Use a 3 litre (6pt) bowl.
Basmati
250 g
1000 W
then 440 W
5 mins
11 mins
Use 550 ml (1 pt) boiling water. Cover, place on
base of oven and stir halfway.
Basmati - Brown
250 g
1000 W
then 440 W
5 mins
12 mins
Use 600 ml (1¼ pt) boiling water. Cover, place
on base of oven and stir halfway.
Easy Cook long
Grain
250 g
1000 W
then 440 W
5 mins
11-12 mins
Use 550 ml (1 pt) boiling water. Cover, place on
base of oven and stir halfway.
Long Grain White
250 g
1000 W
then 440 W
5 mins
11 mins
Use 550 ml (1 pt) boiling water. Cover, place on
base of oven and stir halfway.
9-10 mins
Place in shallow dish. Cover and place on
base of oven.
Turkey caution: Hot Fat! Remove with care.
Breasts, boneless
and skinless
500 g
600 W
Fresh vegetables - Place in shallow dish (except jacket potatoes).
Asparagus
200 g
1000 W
2½ - 3 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Baby Corn
200 g
1000 W
6-7 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Broad Beans
200 g
1000 W
3-4 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Runner Beans
200 g
1000 W
5-6 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Beetroot
450 g
1000 W
12 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Broccoli
250 g
1000 W
5-5½ mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Brussel Sprouts
200 g
1000 W
4 ½ mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Butternut Squash
400 g
1000 W
8 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
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Quantity Level
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Time to Select
Instructions/Guidelines
(approx)
Fresh vegetables - Place in shallow dish (except jacket potatoes).
Cabbage - sliced
300 g
1000 W
4 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Carrots - sliced
200 g
1000 W
4-5 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Cauliflower florets
400 g
1000 W
4-5 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Courgettes
250 g
1000 W
5-6 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Corn on the Cob
x2
1000 W
12 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Leeks - Sliced
400 g (4) 1000 W
5-5½ mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Mushrooms
250 g
1000 W
5 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Parsnips - par
boiled for
roasting
300 g
1000 W
3 mins
Sliced
300 g
1000 W
4½ mins
Peas
200 g
1000 W
3½-4 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Potatoes - boiled
500 g
1000 W
10½ mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Potatoes - par boiled
500 g
1000 W
4-5 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
x1
1000 W
7-10 mins
Place directly on base of oven.
x2
1000 W
12-15 mins
Place directly on base of oven.
x4
1000 W
19-22 mins
Place directly on base of oven.
x6
1000 W
30-36 mins
Jacket Potatoes
200-250g each
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Place directly on base of oven.
Wash and dry potatoes. Prick wih a fork several
times. After cooking wrap in foil and stand for
5 mins. Turn halfway.
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Quantity
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Power
Level
15:52
Time to Select
(approx)
Page 46
Instructions/Guidelines
Fresh Vegetables - place in shallow dish (except jacket potatoes).
300 g
1000 W
3-3½ mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Sugar Snap peas 300 g
1000 W
5 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
450 g
1000 W
7-8 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Swede - diced for
450 g
mashing
1000 W
12 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Sweet Potato
400 g
1000 W
7 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Turnip
300 g
1000 W
10 mins
Add 3 tbsp (45 ml) water. Cover and place on
base of oven.
Spinach
Swede - cubed
Frozen Vegetables - place in a shallow dish.
Beans - broad
200 g
1000 W
6 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Beans - Green
250 g
1000 W
5-5½ mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Broccoli - florets
250 g
1000 W
5 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Carrots - sliced
200 g
1000 W
6-6½ mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Cauliflower
250 g
1000 W
5 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Mixed Vegetables 250 g
1000 W
5-5½ mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Peas
200 g
1000 W
5 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Soya Beans
200 g
1000 W
2½ mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Spinach
250 g
1000 W
5½-6 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
Sweetcorn
200 g
1000 W
4-5 mins
Add 30 ml (2 tbsp) water. Cover and place on
base of oven.
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Increasing recipes
•
To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed.
•
Do not forget that large quantities will require a larger dish. Make sure that it is deep enough
to prevent the recipe from boiling over during cooking.
•
Cover as directed in the recipe. Stir or rearrange foods as recommended.
•
Increase the stand times by 5 mins. per lb.
•
Always check the recipe during cooking.
•
When increasing the ingredients to 6 servings, add an extra one third of the original cooking
time, ie. 30 mins. on 600 W for 4 servings will become 40 mins. on 600 W for 6 servings.
When doubling a recipe from 4 to 8 add on half the original cooking time, ie. 30 mins. on
600 W for 4 servings will become 45 mins. on 600 W for 8 servings.
•
Decreasing recipes
•
To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed.
•
Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.
•
Allow half to two-thirds of the original cooking time, ie. 30 mins. on 600 W for 4 servings will
become 15-20 mins. on 600 W for 2 servings.
The best way to convert a family favourite dish is to find a similar recipe in a cookery book to
give you a guide to the correct method and timings to use.
Many cookbooks refer to 650 W ovens, however since 1990 oven output powers have been set
by a new standard (IEC). When using other cookbooks, the 1000 W output power of your oven
must be allowed for. Use the same power level suggested e.g. 1000 W or 600 W and select the
same cooking time suggested, however CHECK the progress of the food during cooking and
adjust the time if necessary.
•
For one serving quarter ALL ingredients listed.
•
Choose a dish that is proportionally smaller than the one recommended in the recipe.
•
Use the same cooking power recommended in the original recipe.
•
Start by cooking for one quarter of the recommended cooking time, although extra time in
most cases will be required.
•
Always check the food during cooking.
•
There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a
minimum time is required to tenderise meats and blend flavours.
•
When cooking for one it often makes sense to cook for two and plate up both meals. Freeze
one meal for a later date.
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Ingredients
8 field mushrooms,
approx. 250 g
(5 oz) total weight
50 g (2 oz) butter
10 ml (2 tsp) chopped
mixed herbs
1 garlic clove, crushed
seasoning
Ingredients
8 rashers streaky bacon,
stretched and halved
450 g (1 lb) minced pork
60 ml (4 tbsp)
breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley,
chopped
salt and pepper to taste
Ingredients
125 g (4 ½ oz) onion,
chopped
1 clove garlic, crushed
225 g (8 oz) mushrooms,
sliced
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (½ pint) milk
450 ml ( 3/4 pint) hot
vegetable stock
2.5 ml (½ tsp) dried
marjoram
2.5 ml (½ tsp) dried basil
salt and pepper to taste
150 ml (¼pint) double
cream
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Garlic Mushrooms with Herbs
Serves 4
Dish: large flan dish
1. Arrange the mushrooms in a large flan dish. Dot with butter
and sprinkle with the herbs and garlic.
2. Cover, place on base of oven and cook on 1000 W for
4-5 mins. or until mushrooms are just tender. Season and
serve.
Coarse Pork Pâtés
Serves 4
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Place 4 ramekins on base of oven and cook on 600 W for
12-14 mins. or until cooked through. Pour off excess liquid,
and serve hot or cold with crusty French bread.
Cream of Mushroom Soup
Serves 4
Dish: large bowl
1. Place the onion, garlic, mushrooms and butter in a large
bowl, cover, place on base of oven and cook on 1000 W
for 3 minutes.
2. Stir in the flour to form a paste, gradually add the milk and
stock.
3. Stir in the marjoram, basil, salt and pepper to taste. Place on
base of oven and cook on 1000 W uncovered, for 8 minutes, stir after 4 minutes.
4. Blend and add the cream, cook on 1000 W for 6 minutes.
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Ingredients
40 g (1½ oz) dried mixed
mushrooms
50 g (2 oz) butter
1 clove garlic, finely
chopped
1 small onion, finely
chopped
freshly ground black
pepper
250 g (9 oz) Arborio rice
300 ml (½ pt) hot
vegetable stock
12 basil leaves, torn
Parmesan cheese
shavings to garnish
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Wild Mushroom and Basil Risotto
Serves 6
Dish: large bowl
1. Soak mushrooms in 300 ml (½ pt) warm water.
2. Place the butter, garlic and onion in a large bowl, Cover with
cling film place on base of oven and cook on 1000 W for
3 mins, or until softened. Season with freshly ground black
pepper.
3. Stir the rice into the butter mixture and add the hot stock and
soaking liquid from the mushrooms. Cover and cook for a
further 5 mins on 1000 W.
4. Stir the mushrooms into the rice mixture. Cover and cook for
a further 5 mins. on 1000 W.
5. Stir and add the basil. Continue to cook for the final 5-7 mins.
on 1000 W. Leave to stand for approx. 5 mins. and then
stir with a fork.
Serving suggestion:
Place the cooked risotto in greased dariole moulds, press in
firmly. Then turn out and serve garnished with shavings of
Parmesan cheese.
Ingredients
25 g (1 oz) butter
15 ml (1 tbsp) olive oil
1 onion, finely chopped
350 g (12 oz) potatoes,
diced
500 g (1 lb 2 oz) broccoli,
cut into florets
850 ml (1½ pts) vegetable
stock
3 ml (½ tsp) grated
nutmeg
150 ml (¼ pt) semi
skimmed milk
100 g (4 oz) stilton
cheese, cubed
Salt and pepper
Broccoli and Stilton Soup
Serves 4
Dish: large bowl
1. Place the butter, oil and onion in a large bowl. Place on base
of oven, cover and cook on 1000 W for 3 mins. or until soft.
2. Add the potatoes, cover and cook on 1000 W for 3-4 mins.
or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and
cook on 600 W for 8-12 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until
smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat
the soup on 1000 W for 4-5 mins. or until hot and smooth.
Stir frequently.
Smoked Haddock Pâté
Dish: shallow dish + 4 x 3” diameter ramekins
Serves 4
Ingredients
1. Place haddock and lemon juice in dish. Place on base of
225 g (8 oz) smoked
oven, cover and cook on 1000 W for 2 mins. or until fish
haddock
flakes easily. Remove bones and flake.
30 ml (2 tbsp) lemon juice 2. Blend the fish with all other ingredients to form a smooth
15 ml (1 tbsp) single
pâté. Divide mixture between 4 ramekins. Smooth over top.
cream
3. Decorate with lemon twists and parsley. (Pâté can be topped
15 ml (1 tbsp) horseradish
with 30 ml (2 tbsp) of melted butter if desired).
100 g (4 oz) cream
cheese
15 ml (1 tbsp) parsley,
chopped
Garnish:
4 slices of lemon
sprigs of parsley
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Fish cooks very well by microwave as it stays moist and the lingering fish smells left in
conventional ovens are avoided.
When is fish cooked?
Fish is cooked when it flakes easily and becomes opaque.
For fish with a strong odour, eliminate the smell after cooking by placing 600 ml
(1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on 250 W for 20 mins.
Wipe out oven with a dry cloth.
Whole fish
If cooking 2 whole fish together, they should be arranged head to tail for even cooking. Large
whole fish must have the tail and head shielded halfway through cooking with smooth pieces
of tin foil secured with cocktail sticks.
Arranging
Liquid
Noise
Thin fillets of fish i.e. plaice,
should be rolled up prior to
cooking to avoid
overcooking on the thinner
outside edge and tail. Fish
steaks should be arranged in
a circle, thicker part to the
outside. Cover with cling film
or lid.
Fresh fish should always be
sprinkled with 30 ml (2 tbsp)
of lemon juice, white wine or
water. When cooking Frozen
fish, add liquid as above for
even cooking. Do not
sprinkle salt onto fish before
cooking as this may make
the fish dry.
During cooking, popping
sounds may be heard. This is
due to moisture trapped
between the flesh,
particularly with oily fish such
as salmon and mackerel.
This can be minimised when
cooking if the skin and flesh
is pierced several times with
a cocktail stick.
Ingredients
200 g (7 oz) white long grain rice
600 ml (1 pint) hot chicken stock
2.5 ml (½ tsp) paprika
salt and pepper to taste
1 red pepper, seeded and sliced
100 g (4 oz) prawns, peeled and
cooked
100 g (4 oz) peas
100 g (4 oz) cockles, cooked
100 g (4 oz) mussels, cooked
100 g (4 oz) whole baby sweet
corn, halved
225 g (8 oz) chicken, cooked and
chopped
400 g (14 oz) can chopped
tomatoes
Paella
Serves 4
Dish: large bowl
1. Place the rice in a large bowl and add the stock,
paprika and seasoning.
2. Cover, place on base of oven and cook on
600 W for 14-15 minutes, until the rice is
tender, stir 2-3 times during cooking. Drain.
3. Cook peppers in 1 tbsp water. Place on base of
oven, cover and cook on 1000 W for 3 mins.
4. Stir in the pepper, prawns, peas, cockles, mussels,
baby corn, chicken and tomatoes into the rice.
5. Cook on 1000 W for 8 mins. stirring halfway
through cooking.
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Ingredients
100 g (4 oz) broccoli
100 g (4 oz) cauliflower
1 medium red pepper,
diced
198 g (7 oz) can salmon,
drained
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (½ pt) milk
50 g (2 oz) grated tasty
cheese
150 ml (¼ pt) cream
(optional)
salt and pepper to taste
15 g ( oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped
fresh parsley
pinch paprika
Ingredients
450 g (1 lb) smoked
haddock cut into
4 portions
300 ml (½ pt) milk
knob of butter
Ingredients
450 g (1 lb) smoked
haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
40 g (1½ oz) butter
40 g (1½ oz) flour
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red
Leicester cheese
600 g (1¼ lb) cooked
jacket potatoes, sliced
(see page 28 or 40)
75 g (3 oz) wholemeal
breadcrumbs
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Salmon and Vegetable Mornay
Serves 4
Dish: 20 x 25 cm (8” x 10”) dish
1. Break broccoli and cauliflower into florets, add red pepper
and 2 tbsp (30 ml) water. Cover, place on base of oven and
cook on 1000 W for 5 mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in a jug on 1000 W for approx. 20-30 secs.
Stir in flour then milk. Cook on 1000 W for 2 mins. or
until mixture boils and thickens; stir halfway. Stir in cheese,
cream and seasoning. Pour cheese sauce over vegetables
and salmon.
4. Melt extra butter in a small bowl on 1000 W for approx.
15-20 secs. Stir in breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5. Cook on 600 W for 7-8 mins. or until piping hot.
Poached Smoked Haddock
Serves 4
Dish: casserole dish
1. Place haddock in single layer in casserole dish and cover
with milk and butter. Cover, place on base of oven, and cook
on 1000 W for 5-6 mins. Serve on its own or with
poached eggs on top.
Family Fish Pie
Serves 4
Dish: shallow dish
1. Arrange fish in a shallow dish. Add lemon juice, cover, place
on base of oven and cook on 1000 W for 3 mins. or until
it flakes easily.
2. Place oil and onion in a bowl and cover. Place on base of
oven and cook on 1000 W for 3 mins. or until the onion
is soft.
3. Melt the butter on 1000 W for 20 secs. Stir in the flour
and mustard and cook for a further 15 secs. Add milk and
seasoning, gradually stirring to a smooth paste. Cook on
1000 W for 5 mins. or until the sauce is thick and
bubbling. Stir twice during cooking. Add 75 g (3 oz) of grated
cheese to the sauce and stir well.
4. Flake the fish and arrange in the serving dish. Add onions
and place the sliced potatoes on top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and
remaining cheese.
6. Place on base of oven and cook on 600 W for 8-10 mins.
or until the mixture has been completely reheated.
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Ingredients
25 g (1 oz) butter
2 onions, peeled and
quartered
1 clove of garlic, crushed
2 courgettes, sliced
1 yellow pepper, sliced
3 ml (½ tsp) cumin
3 ml (½ tsp) paprika
15 ml (1 tbsp) tomato
puree
400 g (14 oz) can
tomatoes
8 plaice fillets
15 ml (1 tbsp) lemon juice
Ingredients
1 red pepper, cut into
chunks
350 g (12 oz) cod or huss,
cubed
8 button mushrooms
1 small sweetcorn, cooked
and cut into slices
Marinade:
½ small onion, grated
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley,
chopped
Ingredients
15 ml (1 tbsp) oil
1 onion, finely chopped
175 g (6 oz) okra, topped
and tailed
1 green pepper, deseeded
and sliced
30 ml (2 tbsp) Balti curry
paste
400 g (14 oz) can
chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet,
cubed
12 large king prawns,
cooked
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Plaice Provencal
Serves 4
Dish: large bowl, oval dish
1. Place the butter, onions and garlic in a large bowl. Place on
base of oven, cook on 1000 W for 2 mins or until
softened.
2. Add the courgettes and yellow pepper. Cover and cook on
1000 W for 2 mins. or until softened. Add the spices,
puree and tomatoes. Cover and cook on 1000 W for 4 mins.
or until piping hot. Pour into serving dish.
3. Roll each fillet and arrange on top of the sauce. Sprinkle with
lemon juice. Place on base of oven, cover and cook on 1000 W
for 9-10 mins. or until the fish is cooked. Garnish with parsley
and serve with French bread.
Fish Kebabs
Serves 4
Dish: shallow dish + wooden skewers
1. Place pieces of red pepper in a bowl with 30 ml (2 tbsp) of
water. Cover, place on base of oven and cook on 1000 W
for 1-2 mins, or until slightly softened.
2. Prepare 4 kebabs by threading fish and vegetables
alternately. Place in a shallow dish.
3. Mix together the marinade ingredients. Pour over the
kebabs, cover and leave to marinate in the fridge for at least
2 hours.
4. Place dish on base of oven and cook on 1000 W for
6-7 mins. or until cooked. Rearrange the kebabs halfway
through cooking. Fish should be white and flake easily when
cooked. Serve on a bed of wild rice.
Fish Balti
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place the oil and onion in a dish. Place on base of oven and
cook on 1000 W for 3 mins. or until the onion is
softened.
2. Add the okra and pepper and cook on 1000 W for 3
mins. or until softened.
3. Stir in the curry paste, tomatoes and the water. Cover and
cook on 1000 W for 5 mins. or until boiling.
4. Add the cod and cook on 1000 W for 3 mins. Stir in the
prawns and cook on 1000 W for a further 2 mins. or
until the fish is cooked.
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Cooking Guidelines
Defrosted joints
If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 30 mins.
before cooking to ensure the centre is fully defrosted.
Fat
Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren’t excessively fatty.
Tips
Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is
essential to purchase good quality meats.
When cooking a casserole, place a saucer or small upturned plate over the meat to keep it
submerged in the juices.
Crispy Bacon - Cover with a plain piece of kitchen towel to minimise splatter. Cook on 1000 W
for approx. 45 secs. per rasher, or until desired crispness is achieved.
How to cook small cuts of meat by microwave
Some cuts of meat can be cooked successfully by microwave
although due to their short cooking times and no heat source,
they will not crisp and brown.
They should always be cooked on a microwave rack or
upturned saucer to lift them out of their juices.
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Ingredients
1 onion, diced
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms,
sliced
225 g (8 oz) lean minced
beef
150 ml (¼ pt ) red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage
or bacon, diced
396 g (14 oz) can chopped
tomatoes
30 ml (2 tbsp) tomato puree
salt and pepper
Ingredients
3-4 cloves garlic
1 cm (¼ ”) piece fresh
ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamom pods
2 cloves
2.5 cm (1”) stick of
cinnamon
1 onion chopped
2x15 ml ( 2 tbsp) oil
450 g (1 lb) boned lamb,
trimmed and cut into cubes
1x5 ml (1 tsp) ground
coriander
1x5 ml (1 tsp) ground
cumin
1.5 ml (¼ tsp) garam
masala
1.5 ml (¼ tsp) cayenne
pepper
150 ml (¼ pt) single cream
salt and pepper
Ingredients
675 g (1½ lb) shoulder of
lamb, cubed
1 large onion, chopped
450 ml ( 3/4 pt) hot chicken
stock
15 ml (1 tbsp) dried
rosemary
450 g (1 lb) potatoes,
peeled and coarsely
chopped
salt and pepper
10 ml (2 tsp) cornflour
50 g (2 oz) tasty cheese
grated
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Bolognese Sauce
Serves 4
Dish: large bowl
1. Mix onion, garlic, pepper and oil in a bowl. Cover, place on
base of oven and cook on 1000 W for 2 mins. or until the
onion is soft.
2. Stir in all the other ingredients. Cover and cook on 1000 W
for 10 mins. then 600 W for 15-20 mins. or until vegetables
are soft.
Lamb in a Spicy Cream
Serves 4
and Almond Sauce
Dish: large casserole dish
1. Mix together the garlic, ginger, almonds and water to make a
thick paste.
2. Place the cardamom pods, cloves, cinnamon, onion and oil
in the casserole dish. Place on base of oven and cook on
1000 W for 2 mins.
3. Add the lamb and cook for 5 mins. on 1000 W or until
light brown in colour. Stir halfway.
4. Stir in the rest of the spices, the almond mixture, cream, salt
and pepper. Cover and cook on 250 W for 40-50 mins. or
until the meat is tender. Stir the casserole 2-3 times during
the cooking time.
5. Remove the whole cardamom pods, cloves and cinnamon
before serving with rice or other vegetables.
Lamb Casserole
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place all the ingredients except cheese and cornflour into
casserole dish. Place plate on top of meat to prevent meat
drying out during cooking.
2. Cover, place on base of oven and cook on 1000 W for
10 mins., then 250 W for 40 mins. or until meat is tender.
3. Mix cornflour with a little water and stir into casserole to
thicken gravy.
4. Sprinkle with cheese and reheat on 1000 W for 2 mins.
or until cheese melts.
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Ingredients
500 g (1 lb 2 oz) braising
steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned
flour
15 ml (1 tbsp) brown sugar
300 ml (½ pt) hot beef
stock
300 ml (½ pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Ingredients
Filling:
350 g (12 oz) braising
steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned
flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising
flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
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Belgian Beef Casserole
Serves 4
Dish: large casserole with lid
1. Combine all the casserole ingredients in dish. Cover with lid,
place on base of oven and cook on 1000 W for 10 mins.
Stir then use 250 W for 90 mins. or until meat is tender,
stir every 30 mins. Remove bay leaves.
Steak and Kidney Pudding
Serves 4
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding
basin greased
1. Combine all filling ingredients in casserole. Place upturned
plate on top of meat, cover, place on base of oven and cook
on 1000 W for 10 mins., then 250 W for 60 mins., or until meat
is tender. Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold
water.
3. Roll out 3/4 of pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix
cornflour with water and stir into the gravy. Place on base of
oven and cook on 1000 W for 2 mins., stirring once, or
until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over
the meat and reserve the rest for serving. Roll the remaining
pastry to form a lid, moisten the edges and seal over the top
of meat.
5. Place on base of oven and cook on 600 W for 10-12 mins. or
until pastry looks dry.
Ingredients
100 g (4 oz) creamed
coconut
90 ml (6 tbsp) crunchy
peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fillets,
skinned
approx 600 g (1lb 5oz)
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground
turmeric
5 ml (1 tsp) five-spice
powder
5 ml (1 tsp) coriander
seeds
5 ml (1 tsp) cumin seeds
Chicken Satay
Serves 4
Dish: large jug, bowl, 4-8 wooden skewers + large shallow
dish
1. For the serving sauce: Crumble 50 g (2 oz) of creamed
coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp)
of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli
powder and 300 ml (½ pt) water. Place on base of oven and
cook on 1000 W for 5-6 mins. or until the sauce boils and
thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl.
3. Put the remaining creamed coconut, lemon juice and soy
sauce into a blender or food processor. Add the remaining
ingredients and blend until smooth.
4. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
5. Thread the chicken onto wooden skewers. Place on a shallow
dish, cover with any remaining marinade. Place on base of
ovenand cook covered on 1000 W for 9-10 mins. or until
cooked, turn and baste frequently. Serve hot with the sauce
for dipping.
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Ingredients
15 ml (1 tbsp) sunflower
oil
450 g (1 lb) pork, cubed
1 onion, sliced
1 clove garlic, crushed
1 green pepper, deseeded
and cut into strips
15 ml (1 tbsp) paprika
3 ml (½ tsp) ground cumin
396 g (14 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato
puree
150 ml (¼ pt) hot pork or
chicken stock
175 g (6 oz) button
mushrooms
black pepper
10 ml (2 tsps) cornflour
30 ml (2 tbsp) crème
frâiche
Ingredients
25 g (1 oz) butter
2 medium onions, sliced
2 sticks celery, trimmed
and chopped
100 g (4 oz) mushrooms,
sliced
4 chicken quarters,
skinned
300 ml (½ pt) hot chicken
stock
396 g (14 oz) can
tomatoes
salt and pepper
30 ml (2 tbsp) cornflour
Ingredients
Sauce
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine
vinegar
15 ml (1 tbsp) orange juice
15 ml (1 tbsp) tomato
sauce
15 ml (1 tbsp) sherry
juice from pineapple
seasoning to taste
450 g (1 lb) pork fillet,
diced and trimmed
½ green pepper sliced
225 g (8 oz) can pineapple
chunks, drained (reserve
juice)
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Paprika Pork Casserole
Serves 4
Dish: large casserole with lid
1. Place all the ingredients except the cornflour and crème
frâiche in a casserole. Cover, place on base of oven, and
cook on 1000 W for 10 mins.
2. Stir the casserole, cover and cook on 250 W for 50 mins.,
or until the meat is cooked. Stir once during cooking.
3. Blend the cornflour with a little water and stir into the
casserole. Cover and cook for a further 5 mins. on 250 W
or until thickened.
4. Swirl in the crème frâiche and serve immediately.
Chicken Casserole
Serves 4
Dish: 3 litre (6 pt) casserole
1. Place vegetables and butter in casserole. Cover, place on
base of oven and cook on 1000 W for 2-3 mins. or until
soft.
2. Place chicken on top of vegetables, cover with stock and
tomatoes and add salt and pepper to taste.
3. Cover and cook on 1000 W for 5 mins. then 250 W
for 35-40 mins. or until well cooked through.
4. Mix cornflour with a little water. Remove chicken from
casserole, skim off excess fat and stir in cornflour paste. Cook
on 1000 W for 2 mins. Serve chicken with sauce poured
over.
N.B.
If diced boneless breast is used in place of the quarters, reduce
2nd cooking time to 15-20 mins. or until well cooked through.
Sweet and Sour Pork
Serves 4
Dish: 20 cm (8”) casserole
1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in casserole, pour over
sauce.
3. Cover, place casserole on base of oven and cook on 1000 W
for 5 mins. then 440 W for 10-15 mins. or until meat is tender.
Stir halfway through cooking time.
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Ingredients
275 g (10 oz) spaghetti
400 g (14 oz) new
potatoes, cubed
225 g (8 oz) green beans,
halved
120 g (4½ oz) tub fresh
pesto
olive oil, for drizzling
salt and fresh ground black
pepper
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Pesto Spaghetti
Serves 4
Dish: large bowl
1. Place spaghetti in a large bowl, add 1 litre (13/4 pt) of boiling
water. Cover, place on base of oven and cook on 1000 W
for 10-13 mins. or until cooked. Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water,
cover, place on base of oven and cook on 1000 W for 5-6
mins, add the green beans and cook for a further 3-4 mins. or
until tender.
3. Combine the spaghetti and vegetables together with 60ml
(4 tbsps) of the liquid, from the potatoes and beans.
4. Stir in the fresh pesto, season to taste and serve drizzled with
a little olive oil.
Ingredients
225 g (8 oz) mixed dried
pasta i.e. tagliatelle, twists,
shells
1½ litre (3 pt) boiling water
15 ml (1 tbsp) oil
3 ml (½ tsp) salt
25 g (1 oz) butter
100 g (4 oz) mushrooms,
peeled and sliced
198 g (7 oz) can tuna,
drained
Sauce:
40 g (1½ oz) butter
40 g (1½ oz) flour
600 ml (1 pt) milk
30 ml (2 tbsp) Dry
Vermouth (optional)
salt & pepper
100 g (4 oz) prawns to
garnish
Ingredients
175 g (6 oz) easycook
brown rice
600 ml (1 pt) hot chicken
stock
450 g (1 lb) smoked
haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) sour cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley,
chopped
2 hardboiled eggs,
chopped
Tuna Pasta Bake
Serves 4
Dish: large bowl, shallow dish, jug
1. Place pasta in large bowl with water with oil and salt. Cover,
place on base of oven and cook on 1000 W for 10-12 mins.
(or Sensor Pasta) or until soft. Leave to stand for 2-3 mins.
Drain.
2. Place butter in small dish on base of oven and melt on 1000 W
for approx. 45 secs. Add mushrooms and cook on 1000 W
for 3-4 mins. or until soft.
3. To make sauce, melt butter in a jug on base of oven on 1000 W
for 30-40 secs. Stir in flour to make a roux. Gradually
whisk in milk until well combined. Cook on 1000 W for 3-5 mins.
or until smooth and glossy. Stir halfway through
cooking. Add Vermouth and season.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce
over and stir to mix thoroughly. Garnish with prawns.
Kedgeree
Serves 2
Dish: large casserole, shallow dish, small bowl
1. Place the rice and chicken stock in casserole. Cover, place on
base of oven and cook on 1000 W for 20-25 mins. Or until
cooked.
2. Place the fish in a shallow dish, sprinkle with lemon juice,
cover place on base of oven and cook on 1000 W for 5-6
mins. or until cooked. Skin and flake.
3. Place onion and oil in a small bowl, cover, place on base of
oven and cook on 1000 W for 3-4 mins. or until softened.
4. Combine sour cream with curry paste. Mix into rice then stir in
flaked fish, onion, peas, parsley, eggs and seasoning. Cover
and cook on 1000 W for 5 mins. until piping hot.
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Ingredients
30 ml (2 tbsp) olive oil
1 onion, finely chopped
2 cm ( 3/4 ”) fresh root ginger,
peeled and chopped
10 ml (2 tsp) cumin seeds
3 ml (½ tsp) turmeric
1 cinnamon stick, broken in
half
4 boneless chicken breasts,
cubed
275 g (10 oz) risotto rice
1 litre (13/4 pt) hot chicken
stock
75 g (3 oz) ready to eat dried
apricots, chopped
50 g (2 oz) sultanas
salt and pepper
Ingredients
1 aubergine, cubed
salt
350 g (12 oz) tagliatelle,
fresh
1 onion
1 clove garlic crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped
tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (½ oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella,
diced
30 ml (2 tbsp) parmesan
cheese, grated
Ingredients
1 large onion, sliced
225 g (8 oz) courgettes,
thickly sliced
225 g (8 oz) green beans,
chopped
225 g (8 oz) carrots, thickly
sliced
1 small cauliflower, broken
into florets
396 g (14 oz) can chick
peas, drained
5 ml (1 tsp) tumeric
3 ml (½ tsp) cinnamon
salt
1 clove garlic, crushed
300 ml (½ pt) hot vegetable
stock
350 g (12 oz) couscous
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Fruity Chicken Risotto
Serves 4
Dish: large bowl
1. Place the oil, onion and ginger in a large bowl. Cover, place
on base of oven, and cook on 1000 W for 3 mins. or until
softened.
2. Add the cumin, turmeric, cinnamon and chicken. Cover and
cook on 1000 W for 1 minute.
3. Add the rice, stock, apricots and sultanas. Cover and cook
on 1000 W for 10 mins. and then 600 W for 8 mins. or until
the chicken and rice are cooked.
4. Season to taste, cover and allow to stand 5 mins. before
serving.
Tagliatelle Toscana
Serves 4
Dish: large bowl
1. Sprinkle the aubergine with salt and leave for 20 mins. then
rinse and dry.
2. Place the pasta in a large bowl with 600 ml (1 pt) boiling
water. Cover, place on base of oven and cook on 1000 W
for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover, place on base
of oven and cook on 1000 W for 2 mins. or until soft.
Add the remaining ingredients except the mozzarella and
parmesan cheese, cover and cook on 1000 W for 6
mins.
4. Mix the drained pasta with the mozzarella. Place in a
casserole dish. Pour the sauce over the top. Sprinkle with
parmesan. Cover and cook on 1000 W for 4-5 mins.
until piping hot.
Vegetable Couscous
Serves 4
Dish: large casserole
1. Place all the vegetables in a large casserole with the
spices, salt, garlic and chick peas. Add the hot vegetable
stock. Cover, place on base of oven and cook on 1000 W
for 16-18 mins. or until the vegetables are tender.
Drain.
2. Pour 450 ml ( 3/4 pt) of boiling water over the couscous.
Allow to stand for 10 mins. Cover and cook on 600 W
for 5 mins. or until warm and fluffed. Separate the
grains with a fork and stir in the vegetables.
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Piercing
Boiled eggs in shells
Quiches
Always pierce egg yolk and
white to stop them
exploding when poaching or
frying in a microwave.
Never attempt to cook a
boiled egg by microwave.
They can explode
dangerously.
Always cook quiches on 250 W
to avoid curdling the egg filling.
Ingredients
1 garlic clove, halved
300 ml (½ pt) dry white wine
450 g (1 lb) Gruyère cheese,
grated
25 g (1 oz) plain flour
Pinch of pepper
Pinch of grated nutmeg
Paprika for sprinkling
Swiss Cheese Fondue
Ingredients
2 onions, finely chopped
50 g (2 oz) butter or
margarine
225 g (8 oz) long grain rice
600 ml (1 pt) hot chicken
stock
800 g (1½ lb) tin tomatoes
100 g (4 oz) mature
cheddar cheese, grated
25 g (1 oz) Parmesan
cheese, grated
salt and pepper
1 bunch of chives, chopped
Ingredients
15 ml (1 tbsp) olive or
vegetable oil
½ red pepper, deseeded &
diced
½ green pepper, deseeded
& diced
1 onion finely chopped
4 eggs
3 ml (½ tsp) basil
salt and pepper to taste
Serves 4 - 6
Dish: large 2 litre (4 pt) bowl
1. Place garlic and wine in the bowl. Place on base of oven and
cook on 1000 W for 4 mins., or until wine is just boiling.
2. In another bowl mix the cheese and flour together, until evenly
combined.
3. Remove the garlic from the wine and discard. Add half of the
cheese mixture, stirring constantly until the cheese melts.
4. Cook on 1000 W for 1 minute, then stir in the rest of the
cheese mixture.
5. Return to the microwave and cook again for 1 minute on 1000 W.
Season with pepper and nutmeg.
6. Sprinkle with Paprika, if desired. Serve with chunks of french
bread, or vegetables.
Cheesey Risotto
Serves 4
Dish: large casserole
1. Place the onions and butter in a large casserole. Cover, place
on base of oven and cook on 1000 W for 3 mins. or until
softened.
2. Stir in the rice, cover and cook on 1000 W for 1 minute.
3. Add the hot stock and tomatoes, cover and cook on 1000 W
for 5 mins. and then 600 W for 20 mins. or until the rice is
cooked. Stir halfway during cooking.
4. Season and stir in 75 g (3 oz) cheese. Cover and leave to
stand for 5 mins. (this enables the rice to absorb any excess
stock).
5. Serve the Risotto sprinkled with remaining cheese and chives.
Piperade
Serves 2
Dish: bowl, 22 cm (9”) Pyrex® plate
1. Place oil and vegetables in a bowl. Cover, place on base of
oven and cook on 1000 W for 3-4 mins. or until soft.
2. Grease the plate and spread with vegetables. Beat the eggs
with salt and pepper and pour over the vegetables.
3. Cook on 1000 W for 4-5 mins. or until eggs are softly set,
but still moist, beating with a fork several times during
cooking. Allow to stand covered for 2 mins. before serving.
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Ingredients
675 g (1½ lb) new potatoes
225 g (8 oz) broccoli florets
150 ml (¼ pt) soured cream
75 g (3 oz) Gruyère cheese,
grated seasoning
Ingredients
175 g (6 oz) quick cooking
macaroni
40 g (1½ oz) butter
1 small onion, finely
chopped
100 g (4 oz) bacon,
chopped
40 g (1½ oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese,
grated
salt and pepper
30 ml (2 tbsp) fresh brown
breadcrumbs
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Creamy Cheese, Potato & Broccoli Bake
Serves 4
Dish: large bowl + shallow oval dish
1. Cut potatoes in half (or quarters if large). Place in a bowl
with 90 ml (6 tbsp) of water. Cover, place on base of oven
and cook on 1000 W for 8-10 mins.
2. Add the broccoli to the potatoes and cook for a further 4-6
mins on 1000 W or until tender.
3. Mix together ½ the cheese and the cream.
4. Arrange the potato and broccoli in a heatproof dish in a
single layer, pour the cream mixture over them and sprinkle
the rest of the cheese on top.
5. Cook on 1000 W for 2-3 mins. until cheese melts.
Macaroni Cheese
Serves 4
Dish: large dish + jug
1. Place macaroni in 450 ml ( 3/4 pt) boiling water. Cover, place
on base of oven and cook on 1000 W for 7-8 mins. or
until soft. Drain.
2. Place butter, onion and bacon in a jug. Cook on 1000 W
for 5 mins. or until onion is soft. Stir halfway through
cooking.
3. Stir in flour and cook for 30 secs. on 1000 W.
4. Gradually add milk stir well and season. Cook on 1000 W
for 5 mins. or until sauce is thick and bubbling. Stir
twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Place the
macaroni in a large dish and pour over the sauce. Sprinkle
with breadcrumbs and remaining cheese.
6. Cook on 1000 W for 2-3 mins. until the cheese starts to melt.
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•
•
•
30/10/13
Root vegetables. i.e.
carrots, swede, should
be cut into slices, strips
or cubes.
Do not mix fresh and
frozen vegetables as
the cooking times may
be different.
•
Always cook vegetables
in a dish that is a
suitable size. Use flat
dishes not basins.
Always cover with
microwave cling film or
a lid.
•
•
15:52
Page 61
Cabbage should be
shredded and cooked
by power and time.
Fresh vegetables
require 45 ml (3 tbsp)
water.
•
Certain vegetables i.e.
broccoli and
asparagus, should be
arranged so that the
tips are in the centre of
the dish, as these
require less cooking.
•
•
Potatoes can be
cooked with other
ROOT vegetables.
Never add salt to
vegetables before
microwaving.
Remember the flavour
of microwaved
vegetables is much
better than boiled.
Whole cauliflower
should be cooked
upside down on
600 W for 10 mins.
approx. with
90 ml (6 tbsp) water.
Jacket Potatoes
Varieties of potatoes vary
in their suitability for
cooking by microwave. We
recommend Maris Piper for
consistently good results.
The cooking times given
may need adjustment for
other varieties. The ideal
size of potato to be cooked
by microwave is
200 g - 250 g (7 oz-9 oz).
Before Cooking
Wash potatoes and prick
skins several times. Place
on base of oven.
63
After Cooking
Remove from oven and
wrap in aluminium foil to
retain the heat. Leave to
stand for 5 mins.
SF460MBP_EN_REGS.qxp:SF460MBP
Ingredients
1 aubergine, sliced
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed
and sliced
1 clove of garlic, peeled and
crushed
396 g (14 oz) can of
tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
Ingredients
1 clove of garlic, halved
675 g (1½ lb) potatoes,
sliced very thinly
pinch nutmeg
pepper and salt
150 ml (¼ pt) double cream
25 g (1 oz) butter
Ingredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced
carrots, diced leeks, diced
courgettes
1 green pepper, chopped
150 ml (¼ pt) hot vegetable
stock
salt and pepper to taste
300 ml (½ pt) prepared
tomato sauce
175 g (6 oz) fresh lasagne
225 g (8 oz) Mozzarella
cheese
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Ratatouille
Serves 4
Dish: 20 cm (8”) casserole
1. In a colander sprinkle aubergine slices with salt and leave
for 30 mins. to remove bitter juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover, place on
base of oven and cook on 1000 W for 15 mins. or until
vegetables are soft. Stir halfway through cooking time.
Gratin Dauphinois
Serves 4
Dish: 20 cm (8”) shallow dish
1. Rub halves of garlic around inside of dish and discard.
2. Layer the potato slices in the dish, seasoning with salt and
pepper and nutmeg between each layer.
3. Pour the cream evenly over the top of the potatoes and dot
with butter. Place on base of oven, cook on 600 W
for 15-18 mins.
Vegetable Lasagne
Serves 4-6
Dish: large bowl, large shallow rectangular
or Pyrex® heatproof dish
1. Place onion, butter and garlic in a bowl, cover, place on
base of oven and cook on 1000 W for 3 mins. Add
vegetables and stock, re-cover and cook on 1000 W
for 8-10 mins. or until vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then
a layer of lasagne on top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the cheese and layer
on top of vegetables. Continue layering until ingredients are
all used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal
bands. Cook on 1000 W for 20 mins. or until piping hot.
Brown under a preheated grill if desired.
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Ingredients
2 medium sweet potatoes
1 large tomato, sliced
50 g (2 oz) spicy sausage,
sliced
30 ml (2 tbsp) coriander,
chopped
75 g (3 oz) cheddar
cheese, grated
salt and pepper
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Stuffed Sweet Potatoes
Serves 4
Dish: shallow heatproof dish
1. Wash and prick the potato skins. Cook on the Jacket
Potato program.
2. Split the potatoes horizontally, keeping the edge joined.
Place in dish.
3. Layer the tomatoes and the sausage alternately over the
potatoes. Season and sprinkle with coriander and the
grated cheese.
4. Place on base of oven and cook on 1000 W for 2-3
mins. until the cheese melts.
Ingredients
1 cauliflower, cut into florets
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (½ tsp) French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated cheese
15 ml (1 tbsp) brown
breadcrumbs
Cauliflower Cheese
Serves 4
Dish: large bowl, shallow casserole, jug
1. Place cauliflower in a bowl. Add water. Cover, place on
base of oven and cook on 600 W for 10 mins. or
until tender. Drain and place in casserole.
2. Melt butter on 1000 W in jug for 15-30 secs. Stir in
flour and mustard. Cook for a further 15 secs. Add milk
gradually. Stir well and season. Cook on 1000 W for 23 mins. or until sauce is thick and bubbling. Stir once
halfway during cooking.
3. Stir in 50 g (2 oz) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Place on base of oven and cook on 1000 W for 1-2
mins. or until piping hot.
Ingredients
2 onions, chopped
15 ml (1 tbsp) olive oil
2 cloves garlic, crushed
1 large aubergine, chopped
2 courgettes, sliced
1 large red pepper,
deseeded and sliced
1 large green pepper,
deseeded and sliced
400 g (14 oz) can chopped
tomatoes
300 ml (½ pt) vegetable
stock
5 ml (1 tsp) chopped
rosemary
10 ml (2 tsp) chopped
thyme
100 g (4 oz) red lentils
Red Lentil Casserole
Serves 4
Dish: large casserole + lid
1. Place onions, oil, and garlic in the casserole. Place on
base of oven and cook on 1000 W for 3 mins.
2. Add chopped aubergine, courgettes, and peppers to the
casserole. Cook on 1000 W for 4-5 mins.
3. Add the tomatoes, vegetable stock, herbs and lentils. Cook
on 1000 W for 5 mins.
4. Stir and then cook covered on 250 W for 18-20 mins. or
until lentils are tender.
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Ingredients
30 ml (2 tbsp) olive oil
175 g (6 oz) onion, chopped
2 cloves garlic, crushed
75 g (3 oz) tomato purée
225 g (8 oz) carrot, chopped
1 red and 1 green pepper ,
seeded and sliced
150 g (5 oz) baby sweetcorn,
chopped into pieces
4 sticks celery, sliced
225 g (8 oz) courgette, sliced
5 ml (1 tsp) ground cumin
10 ml (2 tsp) mild chilli powder
2.5 ml (½ tsp) cayenne
pepper
400 g (14 oz) canned,
chopped tomatoes
225 g (8 oz) canned haricot
beans , drained
400 g (14 oz) canned red
kidney beans in chilli sauce
300 ml (½ pint) hot vegetable
stock
15 ml (1 tbsp) cornflour
blended with water
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Vegetable Chilli
1. Place the oil, onion, garlic and tomato purée in a large
bowl. Place on base of oven and cook on 1000 W for
2-3 mins.
2. Add the carrots, red and green pepper and sweetcorn, mix
well. Cover and cook on 1000 W for 5 mins
3. Stir in the remaining ingredients (apart from the cornflour),
mix well.
4. Cook on 600 W for 35 minutes, stir 3 - 4 times during
cooking.
5. Add the blended cornflour, mix well and cook on 1000 W
for 5 mins.
Ingredients
Rosemary Potatoes
15 ml (1 tbsp) butter
2 cloves garlic, crushed
5 ml (1 tsp) dried rosemary
3 ml (½ tsp) salt
1.5 ml (¼ tsp) black pepper
700 g (1 ½ lbs) red potatoes
Dish: (8”) 20cm square baking dish
Ingredients
100 g (4 oz) black-eye beans,
soaked overnight
100 g (4 oz) adzuki beans,
soaked overnight
15 ml (1 tbsp) vegetable oil
1 garlic clove, crushed
1 yellow pepper, chopped
10 ml (2 tsp) caraway seeds,
lightly crushed
15 ml (1 tbsp) paprika
397 g (14 oz) can chopped
tomatoes
175 g (6 oz) mushrooms,
thickly sliced
60 ml (4 tbsp) natural yoghurt
salt and pepper
Garnish:
fresh parsley, chopped
Serves 4-6
Dish: large bowl
Serves 4-6
1. Place the butter and garlic in baking dish
2. Place on base of oven and cook on 600 W for 45 seconds
or until the butter melts.
3. Add rosemary, salt, black pepper and potatoes and toss
well.
4. Cover and cook on 1000 W for 15 minutes or until
potatoes are tender.
Spicy Bean Goulash
Serves 4-6
Dish: large bowl
1. Drain the beans, rinse well and place in a large bowl. Add
600 ml (1 pt) boiling water. Cover, place on base of oven
and cook on 1000 W for 15 mins. then 440 W for 30 mins.
or until tender.
2. Place the oil, garlic, yellow pepper, caraway seeds and
paprika in a large casserole. Cover and cook on 1000 W
for 2 mins. or until softened.
3. Add drained, rinsed beans, tomatoes and mushrooms.
Cover and cook on 1000 W for 8-10 mins. or until
piping hot and the mushrooms are soft. Stir once during
cooking.
4. Stir in 30 ml (2 tbsp) yoghurt and season to taste. Drizzle
remaining yoghurt on top and sprinkle with parsley.
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Ingredients
385 g (13 oz) can apple
slices
100 g (4 oz) margarine
100 g (4 oz) light
muscovado sugar
2 eggs, beaten
50 g (2 oz) ground almonds
50 g (2 oz) self raising flour
5 ml (1 tsp) ground mixed
spice
60 ml (4 tbsp) flaked
almonds
Ingredients
3 Granny Smith Apples,
peeled, cored and sliced
125 g (4½ oz ) butter,
175 g (6 oz) Light brown
sugar
175 g (6 oz) Porridge oats
125 g (4½ oz ) plain flour
5 ml (1 tsp) ground
cinnamon
2.5 ml (½ tsp) mixed spice
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Almond Eve’s Pudding
Serves 4
Dish: 22 cm (8½”) Pyrex® or microwave safe dish
1. Arrange the apple slices in the base of the dish.
2. Beat together the remaining ingredients except the flaked
almonds until smooth.
3. Spread over the top of the apples and sprinkle with flaked
almonds.
4. Place dish on base of oven and cook on 600 W for 14 mins
or until cooked. Test with a skewer to ensure the middle
is cooked.
Apple Crisp
Serves 4
Dish: 20 cm (8”) square dish, bowl
1. Spread the apples evenly over the base of the dish.
2. Melt the butter in bowl on base of oven on 600 W
for 1 min. Add the sugar, oats, flour and spices and
mix.
3. Sprinkle the topping mixture over the apples.
4. Cook on 1000 W for 10 to 12 minutes until the
apples can be easily pierced with a knife.
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Ingredients
200 g (7 oz) fresh dates,
stoned and finely chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee
essence
100 ml (3½ fl. oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (13/4 oz) butter
120 ml (8 tbsp) soft brown
sugar
200 ml (7 fl. oz) whipping
cream
15 ml (1 tbsp) vanilla
essence
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Date Puddings and Butterscotch Sauce
Serves 6
Dish: 1 pudding basin, large jug.
1. Pour 175 ml (6 fl. oz) boiling water over the chopped dates
and set aside to cool.
2. Sift together flour and baking powder. Add vanilla and
coffee essence to the milk.
3. Cream the butter and sugar until light and fluffy. Add eggs a
little at a time.
4. Fold in the flour and flavoured milk, then pour in the date
mixture.
5. Place in six moulds on base of oven and cook on 1000 W
for 7 mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug, place on base of oven and melt
on 1000 W for 45 sec. to 1 minute, or until bubbling.
2. Add sugar and stir until it has dissolved cooking for 1
minute at a time on 1000 W. Continue to cook until
liquid is foaming and bubbling 30 sec. at a time on 1000 W.
3. Slowly pour in the cream and bring to the boil on 1000 W
for 2-3 mins. Add essence. Stir, continue to boil on
1000 W 30 sec. at a time until it starts to thicken.
Ingredients
grated rind of 2 lemons
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
grated nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
30 ml (2 tbsp) cornflour
100 g (4 oz) demerara sugar
Lemon Brulee
Serves 4
Dish: 4 individual heatproof ramekins, large jug
1. Place the grated rind of the lemons with the milk, cinnamon
and nutmeg in a large jug, place on base of oven and cook
on 1000 W for 4 mins. Allow to cool.
2. Whisk the egg yolks and caster sugar until pale and foamy,
then stir in the cornflour.
3. Strain the milk into the egg mixture, place on base of oven,
then cook on 1000 W for 4-5 mins. or until thickened.
Stir frequently.
4. Pour into 4 ovenproof dishes and allow to cool for 4 hours
or overnight.
5. Sprinkle with remaining sugar and place under a hot grill to
caramelise the top.
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Ingredients
4 medium sized apples
30 ml (2 tbsp) sugar
25-50 g (1-2 oz) mixed dried
fruit
25 g (1 oz) butter
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Baked Apples
Serves 4
Dish: 20 cm (8”) shallow dish
1. Core the apples and score the skin around the middle.
2. Mix together the sugar and fruit and fill the centres of the
apples.
3. Dot the top with butter. Stand the apples in a suitable
dish, place on base of oven and cook on 1000 W for
5-7 mins. before serving.
The apples will look quite green when removed from the
oven, but they should feel slightly soft when tested with a
sharp knife. During the standing time, the colour will become
dull and the apples will be tender. The apples will overcook
very easily, so take care to undercook slightly. For 1 baked
apple cook for 2-3 mins. For 2 baked apples cook for 3-5
mins.
Ingredients
1 whole orange
175 g (6 oz) self-raising
flour, sifted
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
1 orange, juice and grated
rind of
2 eggs, beaten
100 g (4 oz) chocolate
drops
Orange and Chocolate Drop Pudding
Serves 4-6
Dish: 1.2 litre (2 pt) pudding basin
1. Cut one orange into slices and arrange around the sides
of the basin.
2. Mix flour, margarine, sugar, grated rind and orange juice
and eggs and beat well until thoroughly mixed. Stir in
chocolate drops. Spoon mixture into pudding basin, place
on base of oven and cook on 1000 W for 7-8 mins. or
until just set.
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Ingredients
175 g (6 oz) butter, softened
175 g (6 oz) light brown
sugar
few drops vanilla essence
4 eggs, beaten
200 g (7 oz) self raising
wholemeal flour
25 g (1 oz) cocoa powder
75 g (3 oz) white chocolate,
roughly chopped
Sauce: 75 g (3 oz) white
chocolate
105 ml (7 tbsp) single cream
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Hot Chocolate Cake
Serves 4-6
Dish: 675 g (1 – 1 ½ lb), oven proof loaf dish,
greased, medium sized bowl
1. Cream the butter, sugar and vanilla essence together until
light and fluffy, then gently beat in the eggs and half the
flour. Fold in remaining flour and cocoa. Stir in the
chopped chocolate and spoon mixture into a dish.
2. Place on base of oven and cook on 600 W for 9 – 10 minutes.
The cake is cooked when a skewer inserted into the centre
of the cake comes out clean.
3. Leave to stand, covered while sauce is made.
For the sauce: place the chocolate and cream into a bowl. Cook on 600 W for 2 – 3 minutes,
stirring well after each minute, until chocolate has melted. Allow to cool a little. Serve
the cake sliced with a little of the sauce poured over.
Ingredients
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Ingredients
1 cooking apple, peeled and
grated
1 carrot, peeled and grated
1 orange, juice and grated
rind of
400 g (14 oz) mixed dried
fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50 g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (½ tsp) nutmeg
100 g (4 oz) shredded suet
150 g (5 oz) fresh
breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) flaked almonds
2 eggs, beaten
Steamed Suet Sponge Pudding
Serves 4
Dish: 1 litre (2 pt) pudding basin, greased
1. In a mixing bowl, sift together the flour and salt. Stir in the
sugar and suet.
2. Make a well in the centre and add beaten egg and milk. Mix
to a soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and
pour pudding mixture over. Place on base of oven, cook on
1000 W for 5½-6 mins. until firm.
Christmas Pudding
Serves 6-8
Dish: large bowl, 1.3 litre (2½ pt) pudding basin lightly
greased
1. Place apple and carrot in a large bowl. Cover, place on base
of oven and cook on 1000 W for 5 mins. Beat well to
make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on 1000 W for 2
mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest
of ingredients.
3. Press into the pudding basin. Cover, with greaseproof paper
place on base of oven with and cook on 1000 W for 4
mins. Stand for 5 mins. Cook on 1000 W for another 2
mins. or until just firm.
N.B. One of the advantages of using your microwave to make
this traditional pudding is that it can be made the week before
Christmas and stored in a cool dry place. Do not attempt to
make the pudding earlier than this, since the flavour will not
improve with keeping, unlike a traditionally steamed pudding.
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Container size
Page 69
Reheating
Always use a container or jug at least twice
the capacity of the sauce, to avoid boiling
over.
Sauces can be made in advance and
reheated by microwave. Reheat on 1000 W
and stir halfway.
Covering
Power level
DO NOT cover sauces when cooking.
Most sauces require 1000 W for cooking.
Sauces containing eggs should be cooked
on 250 W.
Stirring – important
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid
any eruptions and to result in a smooth
sauce.
Ingredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
Variations of White
Sauce
Parsley
Onion
Ingredients
30 ml (2 tbsp) custard
powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Ingredients
3 egg yolks
30 ml (2 tbsp) white
wine vinegar
100 g (4 oz) chilled,
unsalted butter, cut into
cubes
pepper
Wooden spoons
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
White Pouring Sauce
Dish: 1 litre (2 pt) jug
1. Place butter in jug, place on base of oven and cook on 1000 W
for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 mins on 1000 W. Whisk until smooth and cook
for a further 3 mins. Sauce should be smooth and glossy and
coat the back of a spoon.
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice
into sauce halfway through cooking time.
Cook 1 small onion in the butter for 30 secs. on 1000 W before
adding the flour and milk.
Custard
Dish: 1 litre (2 pt) jug
1. Mix together the custard powder, sugar and a little milk to form a
smooth paste.
2. Blend in the remaining milk, whisking well.
3. Place jug on base of oven and cook on 1000 W for 4-6
mins. Whisk well halfway through cooking time and again at the
end.
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Place on base of oven cook on
1000 W for 15 secs.
3. Whisk. Cook on 1000 W for 10 secs.
4. Whisk again and cook on 1000 W for 10 secs. Repeat 10
secs. stages until sauce is thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus
spears.
N.B. This sauce must not boil or eggs will curdle.
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Dish shape
Page 70
Dish size
Ring moulds are ideal for baking cakes in,
especially dense cakes. They help prevent
the outside edge of the cake overcooking
before the dense centre is cooked through.
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Mixing/beating
Keeping quality
Light sponge type cakes cook very quickly by
microwave and so should be cooked as
required, since their keeping quality is not as
long as those baked traditionally.
Consistency
Generally cakes to be cooked by microwave
should have a softer consistency than those
baked traditionally. As a general rule add
15-30 ml (1-2 tbsp) of milk or water to the
mixture.
Covering
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
Eggs
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
Just as you wouldn t cover a cake baked in a
traditional oven, NEVER cover your cakes
cooked by microwave.
Ingredients
100 g (4
100 g (4
100 g (4
2 eggs
30 ml (2
oz) self raising flour
oz) soft margarine
oz) caster sugar
tbsp) milk*
Sponge Cake*
Dish: 18 cm (7”) souffle dish, based lined with
greaseproof paper
1. Combine all ingredients together in a large bowl. Mix well
until smooth. Tip into prepared dish and smooth the top.
2. Place on base of oven and cook on 600 W for 6-6½ mins.
Cool for 10 mins. before turning out onto a rack.
The cake is cooked when it has just dried on the top.
Do not overcook as overcooked cakes stale quickly.
*N.B. When using this recipe for sponge pudding program, omit the 30 ml (2 tbsp) milk.
Flavourings can be mixed in e.g. dried fruit, or toppings (Max. 30 ml/2 tbsp) can be placed in
the bottom of the bowl e.g. jam/treacle/pineapple rings. It is important not to use too much as
this will cause the pudding to undercook.
Ingredients
2 eggs beaten
150 ml ( ¼ pt) vegetable or
corn oil
150 g (5 oz) self-raising
wholemeal flour
100 g (4 oz) soft light brown
sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts,
chopped
Carrot Cake
Dish: 25 cm (10”) ring mould, based lined with
greaseproof paper
1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots in a
mixing bowl. Pour egg mixture into flour and stir well until
well combined.
3. Pour into ring mould place on base of oven and cook on
600 W for 7-8 mins. or until firm. Stand for 10 mins.
before turning out.
4. Beat cream cheese and butter until smooth. Gradually beat
in icing sugar and lemon juice. Spread over sides and top
of cake and sprinkle with walnuts.
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Ingredients
75 g (3 oz) butter or
margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Ingredients
100 g (4 oz) butter or
margarine
100 g (4 oz) golden syrup
100 g (4 oz) black treacle
75 g (3 oz) soft brown sugar
100 g (4 oz) self-raising flour
100 g (4 oz) plain
wholemeal flour
5 ml (1 tsp) mixed spice
30 ml (2 tsp) ground ginger
5 ml (1 tsp) bicarbonate of
soda
pinch salt
150 ml (¼ pt) milk
2 eggs beaten
Ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown
sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100 g (4 oz) walnuts,
chopped
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Chewy Flapjacks
Makes: 8 slices
Dish: bowl, 20 cm (8”) round flan dish,
1. Place butter, syrup and sugar in a bowl, place on a base
of oven and cook on 1000 W for 1-2 mins. or until
melted.
2. Stir in the oats and raisins. Press into dish. Place on base
of oven and cook on 600 W for 2-3 mins or until firm.
Allow to cool slightly then cut into pieces.
Ginger Cake
Dish: bowl, 20 cm (8”) Soufflé dish base lined with
greaseproof
1. Place butter, syrup, treacle and sugar in a bowl and heat
on 1000 W for 1-2 mins. or until fat has melted.
2. Place flours, spices, bicarbonate and salt in a large bowl.
Stir in treacle mixture and mix well. Stir in milk and eggs
and beat until smooth.
3. Pour into dish, place on base of oven and cook on
600 W for 8-9 mins. or until set around edges.
The cake will appear slightly wet in centre, but will
continue cooking as it cools.
Boston Brownies
Dish: 20 cm (8”) square dish (white lasagne dish) base
lined with greaseproof
1. Place chocolate and butter in a bowl, place on base of
oven and cook on 1000 W for 1 minute or until chocolate has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish, place on base of oven and cook on
600 W for 6-7 mins. or until just slightly sticky. Allow to
cool and then cut into squares.
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Sterilizing jars
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on 1000 W until water boils
(approx. 3 mins. for 2 jars). Empty and drain
upside down on kitchen paper. The jars
should be warm when filled with jam.
If you wish to cook larger quantities than
given in the recipes below, revert to the traditional hob method, using a traditional recipe.
Dish size
Always use a very large pyrex bowl. DO NOT
attempt to use jam pans or saucepans in
your microwave.
DO NOT LEAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE HIGH
SUGAR CONTENT.
Page 72
Covering
Do not cover preserves whilst cooking, apart
from if recommended in the recipe.
WE DO NOT RECOMMEND THAT YOU USE
YOUR MICROWAVE TO STERILIZE BABIES’
BOTTLES.
DO NOT SEAL PRESERVING JARS IN
YOUR MICROWAVE.
Setting point
To determine whether setting point is
reached, place a couple of drops of jam or
marmalade on a cold saucer (put one in the
fridge whilst making the jam). Leave to cool.
The jam should wrinkle on the surface when
your finger pushes across the top.
Soft Fruit Jam
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
Ingredients
4 lemons, grated rind and
juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
Ingredients
45 ml (3 tbsp) olive oil
4 large red onions halved
and thinly sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (½ pint) red wine
125 ml (4 fl.oz) red wine
vinegar
Makes approx 1½ lbs jam
Dish: large bowl
1. Place all ingredients in a large bowl and stir. Place on base
of oven, cook on 1000 W for 5 mins. (10-15 mins. if
using frozen fruit), stirring frequently. Continue to cook in
one minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook until setting
point is reached – approx. 15-25 mins. Test regularly for
setting point.
Lemon Curd
Makes 2 lbs
Dish: large bowl
1. Place all ingredients in bowl. Mix well.
2. Place on base of oven, cook on 1000 W for 1 min. Stir.
Continue to cook in 1 minute stages until mixture starts to
thicken, then cook for 30 secs. at a time until mixture coats
back of spoon. (The eggs will curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars.
Cover with a circle of waxed paper and a jam pot cover.
Red Onion Chutney
Makes approx 1½ - 2 lbs
Dish: large bowl
1. Put oil in bowl with onions. Place on base of oven and
soften on 1000 W for 10 minutes, stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on 600 W for 20 mins, or until onions are soft.
4. Cool slightly, then pour into a jar.
5. Allow to cool thoroughly before chilling.
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Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (1½ pts) water
450 g (1 lb) sugar
knob of butter
Ingredients
675 g (1½ lb) tomatoes
225 g (8 oz) cooking apples,
peeled and sliced
1 medium onion, chopped
100 g (4 oz) granulated
sugar
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) salt
200 ml (7 fl. oz) white
distilled vinegar
10 ml (2 tsp) ground ginger
2 ml (¼ tsp) cayenne
pepper
3 ml (½ tsp) mustard
powder
Ingredients
675 g (1½ lb) plums or
damsons
200 ml (7 fl. oz) water
675 g (1½ lb) jam sugar
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) butter
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Page 73
Orange Marmalade
Makes approx 1½ - 2 lbs
Dish: 6 pt bowl
1. Grate oranges and lemon ensuring all the pith is left on the
fruit. Set the rind aside.
2. Place the peeled fruit in a food processor and chop until
the pips are broken.
3. Place the chopped mixture in a large bowl and pour over
boiling water. Place on base of oven, cover and cook on
1000 W for 10 mins.
4. Strain the mixture through a sieve into another large bowl
pressing the pulp well until all the juice is extracted.
Discard the pulp.
5. Stir the shredded rind into the hot juice and cook
uncovered on 1000 W for 10 mins. until rind is tender,
stirring occasionally. Stir in the sugar until dissolved.
6. Cook on 1000 W for 8 mins covered. Stir in the butter and
cook for 18-20 mins or until setting point.
7. Leave to stand for 10 mins then pour into warmed
sterilized jars.
NB: Do not double this recipe because it will boil over.
Tomato Chutney
Makes approx 2 lbs
Dish: large bowl
1. Prick the tomatoes and place in a bowl. Cover with boiling
water and leave for 5 mins. Drain. Peel off skin and
roughly chop flesh.
2. Blend apple and onion in a food processor to a thick
puree.
3. Combine all ingredients together in a bowl. Place on base
of oven and cook on 1000 W for 35-40 mins., stirring
occasionally, or until the mixture is thick with no excess
liquid.
4. Leave to stand covered for 10 mins. then stir and pour into
sterilised jars. Cover and label.
Makes approx 2-2½ lbs
Plum Jam
Dish: large bowl
1. Prick the plums and place in a large bowl with the water.
Place on base of oven, cook on 1000 W for 4-9 mins.
or until the fruit is soft. Add the rest of ingredients.
Cook on 1000 W for 5 mins. stirring frequently.
2. Wash down any sugar crystals from around the bowl and
bring to the boil on 1000 W. Continue to cook. Do not
cover until until setting point is reached - approx. 24-28
mins, opening the door and testing regularly. Leave to cool
slightly, remove the stones, then pot, seal and label.
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Questions and Answers
Q
My microwave oven causes interference
with my TV, is this normal?
Q
Sometimes warm air comes from the oven
vents. Why?
A
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.
A
The heat given off from the cooking food
warms the air in the oven cavity. This
warmed air is carried out of the oven by
the air flow pattern in the oven. There isn’t
an airtight seal to the air therefore steam
can escape. There are no microwaves in
the air, or steam. The oven vents should
never be blocked during cooking.
Q
The oven stops cooking by microwave
and ‘H97’ or ‘H98’ appears in the display.
Why?
A
The display indicates a problem with the
microwave generation system. Please
contact an authorised Service Center.
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15:52
Page 75
Technical Specifications
Rated Voltage:
230-240 V 50 Hz
Operating Frequency:
2,450 MHz
Input Power:
Microwave 850 W
Output Power:
Microwave 1000 W (IEC-60705)
Outer Dimensions:
529 (W) x 422 (D) x 326 (H) mm
Oven Cavity Dimensions:
354 (W) x 338 (D) x 230 (H) mm
Weight:
11.8 kg
Noise:
50dB
Weight and Dimensions are approximate.
This product is an equipment that fulfills the European standard for EMC disturbances (EMC =
Electromagnetic Compatibility) EN 55011. According to this standard this product is an equipment
of group 2, class B and is within required limits. Group 2 means that radio-frequency energy is
intentionally generated in the form of electromagnetic radiation for warming up of foods. Class B
means that this product may be used in normal household areas.
Information on Disposal for Users of Waste Electrical & Electronic Equipment
(private households)
This symbol on the products and/or accompanying documents means that used
electrical and electronic products should not be mixed with general household
waste. For proper treatment, recovery and recycling, please take these products to
designated collection points, where they will be accepted on a free of charge
basis. Alternatively, in some countries you may be able to return your products to
your local retailer upon the purchase of an equivalent new product. Disposing of
this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise
arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point. Penalties may be applicable for incorrect
disposal of this waste, in accordance with national legislation.
For business users in the European Union
If you wish to discard electrical and electronic equipment, please contact your dealer or supplier
for further information.
Information on Disposal in other Countries outside the European Union
This symbol is only valid in the European Union. If you wish to discard this product, please
contact your local authorities or dealer and ask for the correct method of disposal.
Manufactured by: Panasonic Appliances Microwave Oven (Shanghai) Co.,Ltd,
888, 898 Longdong Road, Pudong, Shanghai, 201203, China.
Imported by: Panasonic Marketing Europe GmbH
Contact: Panasonic Testing Centre
Winsbergring 15, 22525 Hamburg, Germany.
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30/10/13
A
Adapting Recipes ........................................49
Apples, poached/stewed ........................37,45
Arcing ..........................................................13
Auto Weight............................................30-37
B
Bacon ..........................................................43
Baked Apples .........................................45,69
Baking guidelines ........................................72
Beans, cooking chart...................................43
Beef
guidelines ....................................................55
cooking charts .............................................43
Belgian Beef Casserole...............................57
Bolognese Sauce ........................................56
Steak and Kidney Pudding ..........................57
Boil in the bag fish.......................................44
C
Cakes
Boston Brownies..........................................73
Carrot Cake .................................................72
Chewy Flapjacks .........................................73
Ginger Cake ................................................73
Casserole ....................................................36
Sponge Cake...............................................72
Turbo defrost ...............................................25
Cheese and Egg Dishes
Cheesey Risotto ..........................................61
Creamy Cheese, Potato & Broccoli Bake ...62
Macaroni Cheese ........................................62
Piperade ......................................................61
Swiss Cheese Fondue ................................61
Chicken
guidelines ....................................................55
cooking charts ...................................36,43-45
Chicken Casserole ......................................58
Chicken Satay .............................................57
Fruity Chicken Risotto .................................60
Child Lock....................................................22
Christmas Pudding ............................12,51,70
Cleaning your Microwave ..................10,13,17
Cling Film...........................................15,16,20
15:52
Page 76
Clock, setting the time .................................23
Containers to use ...................................18-20
Control Panel...............................................21
Cooking Charts..................................38,43-48
Custard ..............................................40,41,71
D
Defrosting
Turbo..................................................25-26
guidelines .................................................27
charts ..................................................28-29
Delay/Stand..............................................24
Demo Mode..............................................22
E
Eggs ...........................................................44
F
Fan Motor ....................................................13
Fish
guidelines ....................................................52
cooking charts .....................................32,44
Family Fish Pie.........................................53
Fish Balti ..................................................54
Fish Kebabs .............................................54
Plaice Provencale ....................................54
Poached Smoked Haddock .....................53
Salmon and Vegetable Mornay................53
Paella .......................................................52
Fruit, poached and stewing ....................37,45
G
Gammon......................................................43
General Guidelines.................................15-17
H
Hollandaise Sauce.......................................71
J
Jacket Potatoes .................................34,47,63
Jam.........................................................74,75
K
Kedgeree .....................................................59
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L
Lamb
guidelines .................................................55
Lamb Casserole .......................................56
Lamb in a spicy cream & almond sauce ....56
Lemon Curd.................................................74
M
Meat and Poultry recipes.....................55-58
Meat sauce ..................................................35
Microwave power levels ..............................23
Microwave principles ...................................14
Mince pies, reheating ........................12,38,41
O
Orange Marmalade......................................75
P
Parts of your Oven ....................................11
Pasta Cooking ........................................36,45
Pasta and Rice recipes
Kedgeree .....................................................59
Fruity Chicken Risotto .................................60
Pesto Spaghetti ...........................................59
Tagliatelle Toscana ......................................60
Tuna Pasta Bake .........................................59
Vegetable Couscous ...................................60
Pork
guidelines .................................................55
cooking .....................................................43
Rashers ....................................................43
Paprika Pork Casserole ...........................58
Sweet and Sour Pork ...............................58
Porridge .......................................................45
Preserves
Soft Fruit Jam...........................................74
Lemon Curd .............................................74
Orange Marmalade ..................................75
Plum Jam .................................................75
Red onion Chutney ..................................74
Tomato Chutney .......................................75
Pulses, cooking ........................................43
Puddings and Desserts
Almond Eveʼs Pudding .............................67
Apple Crisp...............................................67
Baked Apples ...........................................69
79
Page 77
Christmas Pudding...................................70
Date Puddings and Butterscotch Sauce ..68
Hot Chocolate Cake .................................70
Lemon Brûleé...........................................68
Orange and Chocolate Drop Pudding......69
Steamed Suet Sponge Pudding...............70
R
Reheating ...................................................38
Reheating Charts ...................................39-42
Rice, cooking ..........................................36,46
S
Sauces ........................................................71
Service.........................................................10
Shielding.................................................26-27
Soups and Starters
Reheating .................................................31
Broccoli & Stilton Soup ............................51
Coarse Pork Pâtés ...................................50
Cream of Mushroom Soup.......................50
Garlic Mushrooms with Herbs..................50
Smoked Haddock Pâté ............................51
Wild Mushroom and Basil Risotto ............51
Standing Time .......................................13, 15
Steamed Pudding ..............................37,39,41
T
Technical Specifications ..............................77
Turkey, cooking............................................46
V
Vegetables + Vegetarian
guidelines .................................................63
cooking...........................................32,43-48
Cauliflower cheese...................................65
Gratin Dauphinois ....................................64
Ratatouille ................................................64
Vegetable Chilli ........................................66
Red Lentil Casserole................................65
Spicy Bean Goulash.................................66
Stuffed Sweet Potatoes............................65
Rosemary Potatoes..................................66
Vegetable Lasagne ..................................64
W
White Pouring Sauce...................................71
IP4984_39Q57BP_Cover_01_140818:Layout 1 2014-8-18 10:55 Page 2
Cookery Advice Line
For COOKERY ADVICE call: 01344 862108
Open Monday to Wednesday 9am–12pm
Home Economists will provide friendly guidance on queries
relating to recipes and cooking in your microwave.
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cooking tips and offers:
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www.theideaskitchen.co.uk
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CUSTOMER COMMUNICATIONS CENTRE
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Web Site:http://www.panasonic.co.uk
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PA0215-0
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