Panasonic NNCD575M Operating Instructions

IP4979_37X69BP_Cover_02_140918:E00037P40EP English 2014/9/18 13:25 Page 1
Operating Instructions and Cookery Book
Microwave Oven
Model No: NN-CD545B
NN-CD575M
Household use only
Important safety instructions
Please read carefully and keep for future reference
IP4979_37X69BP_Cover_01_140911:E00037P40EP English 2014/9/11 15:45 Page 2
Standard Conversion Chart
Weight
–
15g
1oz
–
25g
2oz
–
50g
3oz
–
75g
4oz
–
100g
5oz
–
150g
6oz
–
175g
7oz
–
200g
8oz
–
225g
9oz
–
250g
10oz
–
275g
11oz
–
300g
12oz
–
350g
13oz
–
375g
14oz
–
400g
15oz
–
425g
1lb/16oz –
450g
1/
2
oz
Capacity
tsp
–
1tsp
–
5ml
1tbsp
–
15ml
1/
pt
–
150ml
1/
pt
–
300ml
3/
pt
–
450ml
1pt
–
600ml
1 4pt
–
1 litre
1/
2
4
2
4
3/
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
1000W
The IEC (60705) power
output (watts)
E
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, 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.
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.
3ml
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.
Alternatively visit our web site at www.theideaskitchen.co.uk
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 1
 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.
1
1 �
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 2
 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.
 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.
 Warning! 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.
2
2
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 3
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.
For Countertop use:
The oven must be placed on a flat, stable
surface 85 cm above the floor, with rear of
oven placed against a back wall. For proper
operation the oven must have sufficient air flow,
i.e. 5 cm at one side, the other being open;
15 cm clear over the top; 10 cm 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.
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.
This appliance is intended to be used in
household applications only.
3
3
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 4
 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.
 When using the GRILL, COMBINATION or
Convection mode, some foods may inevitably
splatter grease on to the oven walls. If the
oven is not cleaned occasionally, it may start
to “smoke” during use.
4
4
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 5
 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.
 Warning! The accessible parts may become
hot in grill, combination, convection use. Young
children should be kept away. Children should
only use the oven under adult supervision due
to the temperatures generated.
 This oven is intended for counter-top use
only. It is not intended for Built-in use or for
use inside a cupboard.
 A steam cleaner is not to be used for
cleaning.
 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.
 Exterior oven surfaces, including air vents on
the cabinet and the oven door will get hot
during GRILL, COMBINATION or Convection,
take care when opening or closing the door
5
5
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 6
and when inserting or removing food and
accessories.
 This appliance is not intended to be
operated by means of an external timer or
separate remote-control system.
 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.
6
6
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 6
The oven has two grill heaters situated in
the top of the oven and a convection heater
situated in the top of the oven. After using
the GRILL, CONVECTION and
COMBINATION functions, care should be
taken to avoid touching the inside surfaces of
the oven as these will be very hot. Care
should be taken to avoid the heating element
inside the oven. To prevent burns, care
should be taken to avoid touching the inside
surfaces of the oven.
The oven lamp must be replaced by a
service technician trained by the
manufacturer. DO NOT attempt to remove the
outer casing from the oven.
6
7
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 7
Welcome to Panasonic microwave cooking
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 technology. This 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.
We hope you enjoy using your new oven but should you require any further help or explanation,
write to the address below, or contact us
on-line at [email protected] Alternatively
visit our website at www.theideaskitchen.co.uk
Home Appliance Innovation Centre
Panasonic Consumer Electronics U.K.
Willoughby Road
Bracknell
Berks
RG12 8FP
When writing, be sure to state your model number and daytime telephone number.
Contents
Safety information
Unpacking your oven
Placement of oven
Caution
Before using your oven
Care and cleaning
Maintenance
Parts of your oven
Important Information
Microwaving principles
General guidelines
Containers to use
Control Panel
Oven Accessories
Cooking Modes
Controls and Operation Procedure
Microwave Cooking and Defrost
Grilling
Convection Cooking
Combination Cooking
Auto Defrost
Auto Weight Programs
Panacrunch Pan
Delay Start Cooking
Stand Time
Increasing and decreasing recipes
Using recipes from other books
Cooking for one
9-10
11
11
12
12
13
14
15-16
17-19
20
21-22
23-24
25
26
26
27
28
29
30
31-32
33
34-36
37
38
39
40
40
40
Recipes
Soups and starters
Fish
Meat and poultry
Pasta, rice and beans
Cheese and egg dishes
Vegetables and vegetarian
Sauces
Pastry
Baking'HVVHUWV
Baking guidelines
Preserves
Questions and answers
Technical specifications
8
41-43
44-47
48-56
57-59
60-62
63-68
69-70
71-72
73-76
77-78
79-80
81
82
7
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 8
Important safety instructions
Please read carefully and keep for future reference.
IMPORTANT: The wires in this mains lead
are coloured in accordance with the following
code: Green-and-yellow: Earth, Blue:
Neutral, Brown: Live.
This appliance is supplied with a moulded
three pin mains plug for your safety and
convenience. A 13 amp fuse is fitted in this
plug. Should the fuse need to be replaced,
please ensure that the replacement fuse has
a rating of 13 amps and that it is approved
by ASTA or BSI to BS1362. Check for the
ASTA mark
or the BSI mark
on the
body of the fuse.
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:
The wire which is coloured GREEN-ANDYELLOW must be connected to the terminal
in the plug which is marked with the letter E
or by the Earth symbol
or coloured
GREEN or GREEN AND-YELLOW.
If the fuse cover is detachable, never use
the plug with the cover omitted.
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.
How to replace the fuse
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.
Open the fuse compartment with a
screwdriver and replace the fuse.
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 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.
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 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).
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.
WARNING: THIS APPLIANCE MUST BE
EARTHED.
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
9
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 11
Important safety instructions
1. In case of electronic failure, oven can
only be turned off at wall socket.
Heater
8. The oven has two grill heaters situated
in the top of the oven and a convection
heater situated in the top of the oven.
After using the GRILL, CONVECTION
and COMBINATION functions, the
inside surfaces of the oven will be
very hot. Care should be taken to avoid
touching the heating elements inside the
oven.
 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. Ensure that
children do not touch the hot outer casing
after operation of the oven.
 Caution! Hot surfaces
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.
3. Children shall not play with the appliance.
Cleaning and user maintenance shall not
be made by children without supervision.
4. During and after cooking, do not open
the oven door when your face is very
close to the oven. Care must be taken
when opening the door as steam may
cause injury.
5. To prevent burns, take care of hot
surfaces which may exist from the
cooking process.
After cooking by these modes, the oven
accessories will be very hot.
9. Before using GRILL, CONVECTION
or COMBINATION function for
the first time operate the oven without
food and accessories on CONVECTION
220 °C for 5 mins. This will allow the
oil that is used for rust protection to be
burned off. This is the only time that the
oven is operated completely empty.
 Caution!
Grill element and oven will be hot.
DO NOT OPERATE THE OVEN EMPTY
apart from point 9 above. The appliance
must not be operated by MICROWAVE or
Combination including microwave
WITHOUT FOOD IN THE OVEN.
Operation when empty will damage the
appliance.
Storage of accessories
The accessible parts may become hot
in combination use. Young children less
than 8 years of age should be kept away.
Children should only use the oven under
adult supervision due to the temperatures
generated.
6. Do not store any objects other than oven
accessories inside the oven in case it is
accidentally turned on.
Exterior oven surfaces
7. Exterior oven surfaces, including air
vents on the rear and bottom of the
cabinet and the oven door will get hot
during GRILL, CONVECTION and
COMBINATION modes. Take care
when opening or closing the door and
when inserting or removing food and
accessories.
10
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 9
Unpacking your oven
1. Examine your oven
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.
2. Guarantee
Your receipt is your guarantee, please keep it in a safe place.
3. Cord
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.
Placement of your oven
1. This oven is suitable for countertop use only. It is not suitable for built-in use or use within a
cupboard.
2. The oven must be placed on a flat, stable surface 850 mm
above the floor, with rear of oven placed against a back
wall. For proper operation the oven must have sufficient
air flow, i.e. 5 cm at one side, the other being open;
15 cm clear over the top; 10 cm at the rear.
3. 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.
4. 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.
5. This appliance is intended to be used in household applications only.
11
9
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 10
Caution: Hot surfaces
2. Children should be kept away from the
oven at all times and should only be
allowed to operate the oven under
supervision. Ensure that children do not
touch the hot outer casing after operation
of the oven.
1. Hot surfaces
Exterior oven surfaces, including air
vents on the cabinet and the oven door
will get hot during CONVECTION,
COMBINATION and GRILLING, Use
care when opening or closing door and
when inserting or removing food and
accessories. The oven has a heater
situated in the top of the oven. After using
the CONVECTION, COMBINATION and
GRILL functions the roof and walls will be
very hot.
3. When the appliance is used in the
combination mode, children should only
use the oven under adult supervision due
to the temperatures generated.
Before using your oven
1. In the case of electronic failure, the oven can only be turned off at wall socket.
2. 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. Ensure that children do not touch the hot outer casing after
operation of the oven.
3. Storage of accessories
Do not store any objects other than oven accessories inside the oven in case it is
accidentally turned on.
4. Before use
Before using CONVECTION, COMBINATION or GRILL function for the first time operate the
oven without food and accessories (including glass turntable and roller ring) on Convection
220 °C for 5 mins. This will allow the oil that is used for rust protection to be burned off.
This is the only time that the oven is operated empty.
5. This appliance is not intended to be operated by means of an external timer or separate
remote-controlled system.
6. 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.
CAUTION: All inside surfaces of the oven will be hot.
DO NOT OPERATE THE OVEN EMPTY. (Apart from in point 4 above).
The appliance must not be operated by MICROWAVE or COMBINATION WITHOUT
FOOD IN THE OVEN. Operation when empty will damage the appliance.
10
12
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 11
Care & cleaning of your microwave oven IMPORTANT
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 a 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. Keep the inside of the oven, door seals and door seal areas clean. When food splatters
or spilled liquids adhere to 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
abrasives is not recommended. Take care when cleaning around the microwave feed guide.
3. After using CONVECTION, GRILL or COMBINATION cooking the walls of the oven
should be cleaned with a soft cloth squeezed in soapy water. Particular care should be
taken to keep the window area clean particularly after cooking by CONVECTION, GRILL or
COMBINATION. Stubborn spots inside the oven can be removed by using a small amount
of branded conventional oven-cleaner sprayed onto a soft damp cloth. Wipe onto problem
spots, leave for recommended time and then wipe off. Avoid the microwave feed guide area
and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.
4. 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.
5. If the control panel becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents
or abrasives on the 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.
6. 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.
7. It is occasionally necessary to remove the glass turntable for cleaning. Wash the turntable
in warm soapy water. Do not place in the dishwasher.
8. The roller ring and oven cavity floor should be cleaned regularly to avoid excessive
noise. Simply wipe the bottom surface of the oven, particularly the turntable spindle and the
area surrounding this, with mild detergent and hot water then dry with a clean cloth. The
roller ring may be washed in mild soapy water. Vapours may cause corrosion.
After removing the roller ring from cavity floor for cleaning, be sure to replace it in the
proper position.
9. When GRILLING or cooking by COMBINATION or CONVECTION some foods may
splatter grease onto the oven walls. If the oven is not cleaned to eliminate this grease, it
can accumulate and cause the oven to ‘SMOKE’ during use. These marks will be more
difficult to clean later.
10. A steam cleaner is not to be used for cleaning.
11. Keep air vents clean 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 appliance. If air vents become blocked this could
cause overheating which would affect the operation of the oven and possibly result in a
hazardous situation.
12. 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.
13
11
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 12
Maintenance of your oven
1. Service
WHEN YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer (Customer
Communication Centre on 0344 844 3899 who can recommend an engineer). It is hazardous for
anyone other than a competent person to carry out any service or repair operation which
involves the removal of a cover which gives protection against exposure to microwave
energy.
2. Door seals
Do not attempt to tamper with or make any adjustments or repairs to door, control panel
housing, safety interlock switches or any other part of the oven. Do not remove outer panel
from oven.
The door seals and door seal areas should always be kept clean – use a damp cloth.
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.
3. Oven light
The oven lamp must be replaced by a service technician trained by the manufacturer. DO
NOT attempt to remove the outer casing from the oven.
4. Selected spares and accessories
These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the
Customer Communication Centre 0344 844 3899. Most major credit and debit cards accepted.
Ensure you quote the correct model number.
14
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 13
Parts of your oven
1. Do not operate the oven without the roller ring and glass turntable in place.
2. Only use the glass turntable specifically designed for this oven. Do not substitute with any
other glass turntable.
3. If glass turntable is hot, allow to cool before cleaning or placing in water.
4. Do not cook directly on glass turntable. Always place food in a microwave safe dish. The
only exception to this is when cooking jacket potatoes on microwave only.
5. If food or utensil on glass turntable touches oven walls, causing the turntable to stop moving,
it will automatically rotate in the opposite direction. This is normal. Open oven door,
reposition the food and restart.
6. The glass turntable can rotate in either direction. The maximum weight that can be placed
on the turntable is 4 kg (8 lb 14 oz) (this includes total weight of food and dish.)
7.
While cooking by MICROWAVE or COMBINATION, turntable may vibrate. This will not affect
cooking performance.
8. The metal accessories provided must ONLY be used as directed for GRILLING,
CONVECTION and COMBINATION cooking. Never use them on MICROWAVE only. Do not
use if operating the oven with less than 200 g (7 oz) of food on a manual COMBINATION
program. FAILURE TO USE ACCESSORIES CORRECTLY COULD DAMAGE YOUR
OVEN.
9. Arcing may occur if the incorrect weight of food is used, a metal container has been used
incorrectly, or the accessories have been damaged. If this occurs, stop the machine
immediately. You can continue to cook by GRILL OR CONVECTION ONLY.
10. Always refer to instructions for correct accessories to use on all programs. The glass
turntable and roller ring are the only accessories used for MICROWAVE cooking. For
CONVECTION and COMBINATION cooking the Enamel tray must ALWAYS be in place on
the glass turntable.
15
13
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 14
Parts of your oven
Glass turntable
The glass turntable and roller ring are the only
accessories used for microwave cooking.
See-through oven window
External air vents
Caution label
Menu label
Heating
elements
Door safety
lock system
Caution label
Microwave
feed guide
(Do not remove)
Control panel
Power supply cord
Power supply
plug
Identification plate
Door safety
lock system
Roller ring
1. The roller ring and oven floor should be cleaned
frequently to prevent excessive noise.
2. The roller ring must always be used together
with the glass turntable for cooking.
Wire rack
Enamel tray
Panacrunch Pan
Note: 1. This illustration is for reference only.
2. Panacrunch Pan - See page 37.
14
16
Panacrunch Pan handle
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 15
Important information – read carefully
Safety
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 the fuse or the circuit breaker panel.
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.
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.
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.
Important.
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.
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.
NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR
COMBINATION.
2. Foods low in moisture.
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.
3. Christmas pudding.
Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be
over heated. These foods must never be left unattended as with over cooking these foods
can ignite.
4. Boiled eggs.
Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens
since they may explode even after microwave heating has ended.
17
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 16
Important Information – read carefully
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.
6. Liquids.
Warning! Liquids and other foods must not be heated in sealed containers since they are
liable to explode. When heating liquids, eg soup, sauces and beverages in your microwave
oven, overheating the liquid beyond boiling point can occur without evidence of bubbling.
This could result in a sudden boil over of the hot liquid. To prevent this possibility
the following steps should be taken:
a) Avoid using straight-sided containers with narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in the oven and 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.
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.
9. Meat thermometer.
Use a meat thermometer to check the degree of cooking of roasts 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. Do not leave a conventional meat
thermometer in the oven when microwaving.
10. Paper, plastic.
When heating food in plastic or paper containers, keep an eye on the oven 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, e.g. 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”, i.e. 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, e.g. lasagne, shepherds pie, the centre should be cut with a
knife to test it is well heated through. Even if a manufacturer’s 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.
16
18
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 17
Important information – read carefully
12. Standing time.
Standing time refers to the period at the end of cooking or reheating when food is left before
being eaten, i.e. 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 21.
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 and also the areas around the
microwave feed guide situated on the right hand side of the cavity wall. The oven should be
unplugged when cleaning.
14. Grilling.
The oven will only operate on the GRILL function with the door closed.
15. Fan motor operation.
After using the microwave oven, the fan motor may operate 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.
16. Containers.
Before use check that utensils/containers are suitable for use in microwave ovens. See page
23-24.
17. 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. This should be carried out before
consumption in order to avoid burns.
18. Arcing
Arcing may occur if a metal container has been used incorrectly, if the incorrect weight of
food is used, or if the accessories have been damaged. 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.
You can continue to cook by GRILL OR CONVECTION ONLY.
19. Maximum weight on turntable
The maximum weight that can be placed on the turntable is 4 kg (8 lb 14 oz ) (this includes
total weight of food and dish.)
19
17
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 18
Microwaving principles
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
Reflection
The microwaves bounce off the metal walls and the metal door screen. In a microwave oven,
electricity is converted into microwaves by the MAGNETRON.
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.
The microwaves cause the water molecules to vibrate which causes FRICTION, i.e. 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 11⁄2-2 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.
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
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
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 21).
18
20
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 20
General guidelines
Standing time
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 through the food.
 Jacket potatoes
Wrapped in aluminium foil when cooked by
microwave only. It is not necessary to stand
jacket potatoes cooked in COMBINATION
mode.
Stand for 15 mins.
 Fish
Stand for 2-3 mins.
 Egg dishes
Stand for 1-2 mins.
 Precooked convenience food
Stand for 2-3 mins.
 Meat joints
Stand 15 mins wrapped in aluminium foil.
 Plated meals
Stand for 2-3 mins.
 Vegetables
Boiled potatoes benefit from standing for
1-2 mins, however most other types of
vegetables can be served immediately.
 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. See page 33.
If food is not cooked after STANDING
TIME, return to oven and cook for
additional time.
Moisture content
Cling film
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 during storage so cooking
times may differ from ingredients
freshly purchased.
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. Do not cover foods
when cooking by GRILL,
CONVECTION or
COMBINATION.
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.
20
21
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 21
General guidelines
Dish size
Starting temperature
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.
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 5-8 °C before cooking.
Quantity
Turning and stirring
Small quantities cook faster
than large quantities, also small
meals will reheat more quickly
than large portions.
Some foods require stirring
during cooking. Meat and
poultry should be turned after
half the cooking time.
Spacing
Liquids
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
All liquids must be stirred
before, during and after heating.
Water especially must be stirred
before and during heating, to
avoid eruption. Do not heat
liquids that have previously
been boiled.
DO NOT OVERHEAT.
Shape
Even shapes cook evenly.
Food cooks better by
microwave when in a round
container rather than square.
Checking food
Density
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.
Porous airy foods heat more
quickly than dense heavy foods.
Covering
Cover foods with microwave
cling film or a self- fitting lid.
Cover fish, vegetables,
casseroles, soups. Do not cover
cakes, sauces, jacket potatoes,
pastry items. Please refer to
cooking charts and recipes for
more information.
Cleaning
As microwaves work on food
particles, keep your oven clean
at all times. Stubborn spots of
food can be removed by using a
branded oven cleaner, sprayed
onto a soft cloth. Always wipe the
oven dry after cleaning. Avoid any
plastic parts and door area.
Customers should not spray
directly into the cavity. The catalytic
lining at the back and top of the
oven cavity is self-cleaning.
See page 13 point 3.
Arranging
Individual foods e.g. chicken
portions or chops, should be
placed in a dish so that the
thicker parts are to the outside.
Ingredients
Foods containing fat, sugar or
salt heat up very quickly. The
filling may be much hotter than
the pastry. Take care when
eating. DO NOT overheat even
if the pastry does not appear to
be very hot.
22
21
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 22
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 - For
microwave cooking only.
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 base of the oven 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.
 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.
 Note
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.
3. Heat on HIGH power for 1 minute.
Quick check guide to cooking utensils
Oven glass
Pottery, earthenware,
stoneware
Everyday glass that is heat
resistant e.g. Pyrex®, is ideal for
Microwave, Convection or
Combination cooking.
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.
Do not use delicate glass or
lead crystal which may crack or
arc.
China and ceramic
Everyday glazed china,
porcelain or ceramic plates,
bowls, mugs and cups can be
used if they are heat resistant.
Fine bone china should only be
used for reheating for short
periods. Do not use dishes with
a metal rim or pattern. Do not
use jugs or mugs with glued
handles, since the glue can melt.
If dishes are heat resistant they
may be used on Convection and
Combination but not directly
under the Grill.
22
Foil/metal containers
NEVER ATTEMPT TO COOK IN
FOIL OR METAL containers on
Microwave only as the microwaves
cannot pass through and the food
will not heat evenly, it may also
damage your oven. Foil and metal
containers can be used on grill,
convection and grill + convection
modes and may be used with care
during certain combination cooking
as long as they are not damaged
or dented.
23
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 23
Containers to use
Plastic
Many plastic containers are
designed for microwave use,
but do not use for cooking foods
high in sugar or fat or for foods that require
long cooking times e.g. brown rice. Only use
Tupperware® containers if they are designed
for microwave use.
Do not use Melamine. Never
cook in margarine cartons or
yoghurt pots, as these will melt
with the heat from the food. If
heatproof they can be used for
Convection or Combination cooking.
DO NOT USE UNDER THE GRILL.
Wicker, wood, straw
baskets
Dishes will crack and could ignite.
Do not use wooden dishes in your microwave.
DO NOT USE ON ANY COOKING MODE.
Cling film
Microwave cling film can only
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 eg. Do
not line dishes with cling film. DO NOT USE
ON ANY OTHER COOKING MODE.
Aluminium foil
Paper
Small amounts of smooth
aluminium foil can be used to
SHIELD joints of meat during
defrosting and cooking by Microwave, as the
microwaves cannot pass through the foil, this
prevents the parts shielded from overcooking
or over defrosting. Take care that the foil does
not touch the sides or roof of the oven, as this
may cause arcing and damage your oven.
Aluminium foil can be used for Convection
cooking.
Plain white absorbent kitchen
paper (kitchen towel) can only
be used for microwave
cooking e.g. for covering bacon to prevent
splattering.
ONLY USE FOR SHORT COOKING TIMES.
NEVER RE-USE A PIECE OF KITCHEN
TOWEL. ALWAYS USE A FRESH PIECE
OF PAPER FOR EACH DISH.
Avoid kitchen paper containing manmade
fibres.
Roasting bags
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. Greaseproof paper can be used to line
the base of dishes and to cover when blind
baking pastry cases. White paper plates can
be used for SHORT REHEATING TIMES, on
Microwave only.
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, when
using Microwave, Combination or
Turbo-cook.
24
23
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 27
Control Panel
NN-CD545B / NN-CD575M*
(2)
(1)
(3)
(4)
(5)
(8)
(6)
(7)
(9)
(11)
(10)
*The design of your control panel may
vary from the panel displayed (depending
on colour), but the words on the pads will
be the same.
(1)
(2)
(3)
(4)
(5)
(6)
(7)
Display window
Microwave Power Pad
Grill Power Pad
Convection Power Pad
Auto Weight Programs Pad
Auto Defrost Pad
Timer/Clock Pad
This can be used to delay a
cooking program for up to 9 hrs. or
used as a timer or for a standing
(non-cooking) time.
(8) Auto menu/ temperature/
microwave wattage/ Grill Level/
selector dial.
(9) Time/Weight Dial
(10) Stop/Cancel Pad:
Before cooking: one press clears
your instructions.
During cooking: one press
temporarily stops the cooking
program. Another press cancels
all your instructions and the time
of day or colon will appear in the
display.
(11) Start Button:
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.
N.B:
If an operation is set and start pad is not
pressed, after 6 minutes, the oven will
automatically cancel the operation. The
display will revert back to colon or clock
mode.
Operation guide setting
To assist you in programming your oven, the following operation will appear in the display
window by pressing Timer/Clock four times. When you become familiar with your oven, the
operation guide can be turned off by pressing Timer/Clock four times.
25
27
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 27
Oven Accessories
The following chart shows correct use of the accessories in the oven.
Glass Tray
Enamel Tray
Wire Rack
Panacrunch
Microwave
YES
NO
NO
NO
Grill
YES
YES
YES
YES
Convection
YES
YES
YES
YES
Combination
YES
YES
YES
YES
Cooking Modes
The diagrams shown below are examples of the accessories.
It may vary depending on recipe/dish used. Further information can be found in the Cookbook.
Microwave
Grill
Convection
Combination
Grill + Microwave
Convection + Microwave
Microwave
Heater
26
27
Controls and Operation Procedure
Clock Setting:
Example: To set 14:25
• Press Timer/Clock Pad
twice.
The colon starts to blink.
•
Enter the time by turning the
Time/Weight Dial clockwise.
The time appears in the display
and the colon blinks.
•
Press Timer/Clock Pad
once.
The colon stops blinking
and the time of day is
entered.
Note:
1. To reset the time of day repeat all the above steps.
2. The time of day is displayed, unless the power supply is interrupted.
3. This clock has a 24 hour display.
Child Safety Lock:
Using this system will make the oven controls inoperable; however, the door can be opened.
Child Lock can be set when the display shows a colon or the time.
To Set:
x3
• Press Start Pad three times.
The time of day will disappear. Actual
time will not be lost. A "LOCK" is indicated
in the display.
To Cancel:
x3
• Press Stop/Cancel Pad three times.
The time of day will reappear in the display.
NOTE: To activate child lock, start pad must be pressed 3 times within a 10 second period.
27
F0003BS30EP_Eng_02_20150319.indd 15
2015/3/19 9:39:27
Microwave Cooking and Defrost
There are 6 different microwave power levels available. The chart below shows the approximate
wattage for each power level.
Power Level
HIGH
DEFROST
MEDIUM
LOW
SIMMER
WARM
Accessory to use:
Glass Tray
• Select Microwave
power cooking
mode.
• Select Microwave
• Set the cooking time
power level by turning
using the Time/Weight
the Auto Menu/
Dial.
Temperature Dial. The
(30 minutes max power,
Microwave power level
up to 90 minutes other
appears in the display.
powers)
Wattage
1000 W
270 W
600 W
440 W
250 W
100 W
• Press Start
Pad.
Note:
1. For 2 or 3 stage cooking, before pressing Start Pad, repeat setting the Microwave power level
and cooking time.
e.g. Casserole –– HIGH (1000 W) 10 minutes to bring the casserole to boil. SIMMER (250 W)
60 mins. to cook. WARM (100 W) 10 minutes to allow flavours to develop.
2. Stand time can be programmed after the Microwave power and time setting.
3. You can add to the cooking time during cooking, if required. Turn Time/Weight Dial to
increase the cooking time. (Time can be added in 1 minute increments up to maximum time of
10 minutes can be added, only in the case of one stage cooking.)
4. After pressing Start Pad, the selected micro power level can be recalled and changed. Press
Micro Power Pad once to indicate the micro power level in the display window. While the level
is recalled, you can change it by turning the Auto/Temperature Dial.
28
F0003BS30EP_Eng_02_20150319.indd 16
2015/3/19 9:39:28
Grilling
Accessory to use:
Wire Rack
The Grill provides 3 Grill settings.
Power Level
1 HIGH
2 MEDIUM
3 LOW
Enamel Tray
• Press Grill
Power Pad
for the Grill
cooking
mode.
Wattage
1300 W
950 W
700 W
Glass Tray
• Select Grill Power level by
• Set the cooking
turning the Auto Menu/
time using the
Temperature Dial. The grill
Time/Weight Dial
level appears in the display.
(up to 90 minutes).
Grill level is preset to Grill 1
(High). Rotate the Auto
Menu/Temperature Dial anticlockwise for Grill 2 (Medium)
and again anti-clockwise for
Grill 3 (Low).
• Press Start
Pad.
Note:
1. The Grill will only operate with the oven door closed.
2. The Grill cannot be preheated.
3. You can add to the cooking time during cooking, if required. Turn Time/Weight Dial to increase
the cooking time. A maximum time of 10 minutes can be added.
4. After pressing Start Pad, the selected grill level can be recalled and changed. Press Grill Pad
once to indicate the grill level in the display window. While the level is recalled, you can change
it by turning the Auto/Temperature Dial.
29
F0003BS30EP_Eng_02_20150319.indd 17
2015/3/19 9:39:28
Convection Cooking
This feature offers a choice of convection temperatures 100 - 220°C in 10°C increments. For quick
selection of the most commonly used cooking temperatures, the temperatures start at 150°C and count
up to 220°C by rotating the dial clockwise and count down to 100°C by rotating the dial anti-clockwise.
Accessories to use:
Wire Rack
Enamel Tray
Note on preheating
Enamel Tray
Glass Tray
Glass Tray
ALWAYS USE OVEN GLOVES WHEN REMOVING THE
FOOD AND ACCESSORIES AFTER COOKING AS THE
OVEN & ACCESSORIES WILL BE VERY HOT.
1. Do not open door during
preheating. After preheating
3 beeps will be heard and “P”
will flash in display window. If
oven door is not opened after
preheating, oven will maintain
the selected temperature.
After 30 minutes, oven will
shut off automatically and
display "OPEN DOOR".
2. If you want to cook without
preheating, after selecting
the desired temperature, set
the cooking time then press
Start Pad.
Cooking by Convection:
• Press Convection
Pad to select cooking
mode.
• Set the desired temperature
using the Auto Menu/
Temperature Dial.
• Press Start Pad to
start preheating.
After preheating, place
the food in the oven.
• Set the cooking time using the
Time/Weight Dial
(up to 9 hours).
• Press Start Pad.
Note:
1. When the selected cooking time is less than one hour, the time counts down second by second.
2. When the selected cooking time is over one hour, the time counts down minute by minute until
only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts
down second by second.
3. You can add to the cooking time during cooking, if required. Turn the Time/Weight Dial to
increase the cooking time. (Time can be added in 1 minute increments up to maximum time of
10 minutes can be added, only in the case of one stage cooking.)
4. After pressing Start Pad, the selected temperature can be recalled and changed. Press
Convection Pad once to indicate the temperature in the display window. While the temperature
is recalled in the display window, you can change the temperature by turning the Auto Menu/
Temperature Dial.
30
F0003BS30EP_Eng_02_20150319.indd 18
2015/3/19 9:39:28
Combination Cooking
There are 2 combination settings:
1) Grill 1, 2 or 3 + Microwave MEDIUM, LOW, SIMMER or WARM
2) Convection 100 - 220°C + Microwave MEDIUM, LOW, SIMMER or WARM
Accessories to use:
Convection or Grill + Microwave
Wire Rack
Enamel Tray
Enamel Tray
Glass Tray
Panacrunch pan
Glass Tray
Glass Tray
1) Grill + Microwave
• Press the
Grill Power
Pad.
• Select the desired
grill setting using
the Auto Menu/
Temperature dial.
• Set the desired cooking time using
the Time/Weight Dial (up to 9 hours).
• Press the
Microwave
Power Pad.
• Select the desired
microwave setting
using the Auto Menu/
Temperature dial.
• Press Start Pad.
31
F0003BS30EP_Eng_02_20150319.indd 19
2015/3/19 9:39:28
Combination Cooking
2) Convection + Microwave
• Press
Convection
Pad.
• Set the desired
temperature.
• Set the desired cooking time
(up to 9 hours).
• Press the
Microwave
Power Pad.
• Set the desired
Microwave
power level.
• Press Start Pad.
Note on preheating:
1. When using Grill + Microwave mode, preheat is not available.
2. When using Convection + Microwave, the oven can be preheated. Press Start Pad after
selecting Microwave power level or Convection temperature. No microwaves are emitted during
combination preheating.
Note:
1. When the selected cooking time is less than one hour, the time counts down second by second.
2. When the selected cooking time is over one hour, the time counts down minute by minute until
only “1H 00” (1 hour) remains. The display then indicates minutes and seconds and counts
down second by second.
3. You can add to the cooking time during cooking, if required. Turn the Time/Weight dial to
increase the cooking time. (Time can be added in 1 minute increments up to maximum time of
10 minutes can be added, only in the case of one stage cooking.)
4. After pressing Start Pad, the selected temperature can be recalled and changed. Press
Convection Pad once to indicate the temperature in the display window. While the temperature
is recalled in the display window, you can change the temperature by turning the Auto Menu/
Temperature Dial. The grill and microwave levels can not be changed during combination
cooking operation.
32
F0003BS30EP_Eng_02_20150319.indd 20
2015/3/19 9:39:28
Auto Defrost
With this feature you can defrost frozen foods according to the weight. Select the category and set
the weight of the food. The weight is programmed in grams. For quick selection, the weight starts
from the most commonly used weight for each category.
• Press the
Auto Defrost
Program Pad.
• Turn the Auto
Menu/Temperature
dial to select the
desired Auto
Defrost Program.
Program
Recommended
Word Prompt
Number
Weight
• Set the weight of
the frozen food by
using the Time/
Weight Dial.
Accessories
• Press Start Pad.
The display
reminds you which
accessory to use
and which cooking
modes are in use.
Suitable Foods
SMALL
PIECES
120 - 1550 g
Small pieces of meat, escallop,
sausages, fish fillets, steaks, chops
(each 100 g to 400 g). Turn at beeps.
BIG
PIECE
400 - 2500 g
Big pieces of meat, roast, whole
chicken. Turn at beeps.
BREAD
70 - 500 g
For reheating frozen bread, rolls and
croissants. Remove all packaging and
place on Wire Rack on Enamel Tray on
Glass Tray. Turn at beeps.
Note on Program 3
Take care when removing bread and rolls from the oven. The oven and accessories will get hot
during/after defrosting.
Note:
1. When defrosting time is over 60 minutes the time will appear in Hours and Minutes.
2. The shape and size of the food will determine the maximum weight the oven can accommodate.
3. For further information see defrosting guidelines in cookbook.
33
F0003BS30EP_Eng_02_20150319.indd 21
2015/3/19 9:39:28
Auto Weight Programs
This feature allows you to cook most of your favourite foods by setting the weight only. The
oven determines Microwave power level, Grill power, Convection temperature and cooking time
automatically. Select the category and set the weight of the food. The weight is programmed
in grams. For quick selection, the weight starts from the most commonly used weight for each
category.
• Press the
Auto Weight
Program Pad.
• Turn the Auto
Menu/Temperature
dial to select the
desired program.
• Set the weight of
food by using the
Time/Weight dial.
• Press Start Pad.
The display
reminds you which
accessory to use
and which cooking
modes are in use.
Note:
1. When cooking time is over 60 minutes, the time will appear as Hours and Minutes.
2. Follow the charts overleaf for the recommended weight and accessories to be used.
34
F0003BS30EP_Eng_02_20150319.indd 22
2015/3/19 9:39:28
Auto Weight Programs
Program
Category
Number
4
Word
Recommended
Accessories
Prompt
Weight
Cook
FRESH
Fresh
VEGETA- 300 - 1500 g
Vegetables
BLES
5
Cook
Baked
Potato
BAKED
POTATOES
6
Cook
Chicken
Pieces
CHICKEN
PIECES
7
Cook
Fresh
Whole
Chicken
WHOLE
CHICKEN
200 - 1500 g
150 - 1000 g
950 - 2000 g
Instructions
For cooking fresh vegetables.
Place the prepared vegetables
in a suitable sized container.
Sprinkle with 6 tbsp (90 ml) of
water. Cover them lightly with
pierced cling film or a lid. Large
quantities will require stirring at
beep.
For cooking baked potatoes
with a crisp dry skin. Choose
medium sized potatoes 180300 g for best results. Wash
and dry potatoes and prick with
a fork several times. Place on
Enamel tray on glass tray.
Turn at beep.
For cooking fresh chicken
pieces. Place breast side down
on Wire Rack on Enamel Tray
on Glass Tray. Turn at beep.
For cooking a whole chicken.
Place on Enamel Tray on Glass
Tray. Start cooking breast side
down and turn at beep. Cook
stuffing separately.
Note:
1. It is necessary to preheat the oven for the Fresh Whole Chicken program.
Use the following sequence:
Select the Fresh Whole
Chicken Program.
Press the Start
Pad to pre-heat
the oven.
After pre-heating, beeps
sound and ‘P’ will flash
in the display. Place the
Whole Chicken in the oven
and set weight.
Press Start.
35
F0003BS30EP_Eng_02_20150319.indd 23
2015/3/19 9:39:28
Auto Weight Programs
Program
Category
Number
8
9
10
11
Word
Recommended
Accessories
Prompt
Weight
FROZEN
Frozen PIZZA
150 - 600 g
Pizza
Fresh
Pizza
Frozen
Quiche
CHILLED 150 - 600 g
PIZZA
For reheating, crisping the
base and browning the top
of frozen purchased pizza.
Remove all packaging
and place the pizza in the
panacrunch pan.
For reheating, crisping the
base and browning the top
of fresh purchased pizza.
Remove all packaging
and place the pizza in the
panacrunch pan.
150 - 550 g
For reheating, crisping
the pastry base and
browning the top of frozen
purchased quiche. Remove
all packaging and place the
quiche in the panacrunch
pan.
100 - 600 g
For reheating, crisping and
browning fresh feuilletes
(pastry items) e.g. friands,
feuillete tresse etc. Remove
all packaging and place in
the panacrunch pan.
FROZEN
QUICHE
Fresh PASTRY
Feuilletes ITEMS
Instructions
Note:
1. It is necessary to preheat the panacrunch pan for the above programs.
Use the following sequence.
Select the required Program
and place the panacrunch pan
in the oven, directly on the
glass tray.
Press the start Pad
to pre-heat the
panacrunch pan.
After pre-heating, beeps
sound and ‘P’ will flash
in the display. Place
the food in the pan, set
weight.
Press Start.
36
F0003BS30EP_Eng_02_20150319.indd 24
2015/3/19 9:39:28
Panacrunch Pan
The ‘concept’
Notes:
Some foods cooked by microwave can have
soft and soggy crusts. Your panacrunch pan
accessory will brown and crisp pizzas, quiches,
pies, breaded products. Your Panasonic
panacrunch pan works in three ways: heating
the pan by absorbing microwaves, heating the
food directly by microwaves and heating the
food by Grill/Convection. The base of the pan
absorbs the microwaves and transfers them
into heat. Then the heat is conducted through
the pan to the food. The heating effect is
maximised by the non-stick surface.
1. Do not pre-heat the pan more than
8 minutes.
2. Always place the pan in the centre of the
glass tray and ensure it does not touch the
wall of the oven cavity. Failure to do so may
cause sparking which would damage the
cavity.
3. Always use the pan on the glass tray.
Do not use with the wire rack.
4. Always use the panacrunch pan handle or
oven gloves when handling the hot pan.
5. Ensure all food packaging is removed
before cooking.
6. Do not place any heat-sensitive materials
on the hot pan as this may cause burning.
7. The pan can be used in a conventional
oven.
Using the panacrunch pan
(Manual operation)
•
•
•
For best results, pre-heat the pan before
using. Place directly on the glass tray and
pre-heat on Combination Grill 1 + MEDIUM
(600 W) for 3 minutes. To assist browning,
brush the pan with oil before preheating for
items such as sausages and beefburgers.
Remove the pan from the oven and place
the food in the pan. Use the panacrunch
pan handle or oven gloves as the pan
will be very hot. For best results, it is
important that the food is placed on the pan
immediately after pre-heating. Performance
cannot be guaranteed with a time delay.
Place the pan on the glass tray and cook
according to the guidelines shown in the
cooking chart in the cookbook.
8. For best results, use the pan in
COMBINATION GRILL/CONVECTION
and MICROWAVE.
Care of the pan
•
Never use any sharp utensils on the pan as
this will damage the non-stick surface.
•
After use, wash the pan in hot soapy water
and rinse in hot water. Do not use any
abrasive cleaning substances or scouring
pads as this will damage the surface of the
pan.
•
The pan is dishwasher safe.
37
F0003BS30EP_Eng_02_20150319.indd 25
2015/3/19 9:39:28
Delay Start Cooking
By using Timer/Clock Pad, you are able to program Delay Start cooking.
e.g.
• Press Timer/
Clock Pad
once.
• Set the desired cooking program and
cooking time.
• Set the delay time by
turning Time/Weight Dial
(up to 9 hours).
• Press Start Pad.
Note:
1. Three stage cooking can be programmed including Delay Start cooking.
e.g.
Delay Start: 1 hour
HIGH (1000 W) Power: 10 min.
SIMMER (250 W) Power: 20 min.
2. If the programmed delay time exceeds one hour, the time will count down in units of minutes.
If less than one hour, the time will count down in units of seconds.
3. Delay Start cannot be programmed before any Auto Programs.
38
F0003BS30EP_Eng_02_20150319.indd 26
2015/3/19 9:39:28
Stand Time
By using Timer/Clock Pad, you can program Stand Time after cooking is completed or use to
program the oven as a minute timer.
e.g.
• Set the desired cooking program and cooking time.
• Set desired amount of time
by turning the Time/Weight
dial (up to 9 hours).
• Press Timer/Clock Pad
once.
• Press Start Pad.
Note:
1. Three stage cooking can be programmed including Stand Time.
e.g.
HIGH (1000 W) Power: 4 min.
Stand Time: 5 min.
HIGH (1000 W) Power: 2 min.
2. If the oven door is opened during the Stand Time or Minute Timer, the time in the display
window will continue to count down.
3. This feature may also be used as a timer. In this case press Timer/Clock Pad, set time and
press Start Pad.
39
F0003BS30EP_Eng_02_20150319.indd 27
2015/3/19 9:39:28
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 74
Increasing and decreasing recipes
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, i.e. 30 mins. on MEDIUM power for 4 servings will become 40 mins. on MEDIUM power
for 6 servings.
• When doubling a recipe from 4 to 8 add on half the original cooking time, i.e. 30 mins. on
MEDIUM power for 4 servings will become 45 mins. on MEDIUM power 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, i.e. 30 mins. on MEDIUM power for 4
servings will become 15-20 mins. on MEDIUM power for 2 servings.
Using recipes from other books
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 650W 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. HIGH or MEDIUM and select the
same cooking time suggested, however CHECK the progress of the food during cooking and
adjust the time if necessary.
Cooking for one
•
•
•
•
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.
74
40
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 75
Soups and starters
Ingredients
25 g (1 oz) butter
1 medium onion coarsely
chopped
700 g (1 1/2 Ib) carrots
thickly sliced
1 litre ( 1 3/4 pints) vegetable
stock
Grated zest of 1/2 orange
90 ml (6 tbsp) orange juice
60 ml (4 tbsp) crème fraiche
salt and black pepper
15 ml (1 tbsp) fresh chives,
cut into pieces
Carrot & orange soup
Dish 3 litre (6pt) bowl
Serves 4
Oven Accessory: glass turntable
1. Place the butter and onion in a large bowl. cook on HIGH
power for 3-4 mins. or until soft.
2. Add the carrots. Cover and cook on HIGH power for 8-10
mins. or until the vegetables are softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on HIGH power
for 5 mins. the LOW power for 15 mins. or until the carrots
are soft.
4. Place the liquidiser and puree until smooth.
5. Return puree to the bowl and add orange juice. Stir in the
crème fraiche and season to taste. Cover and cook on
MEDIUM power for 3-4 mins. or until piping hot.
6. Garnish with fresh chives.
Ingredients
15 ml (1 tbsp) olive oil
1 medium onion, coarsely
chopped
2 cloves garlic, crushed
700 g (1 1/2 lb) sweet
potatoes, peeled and
chopped
1 large red pepper,
deseeded and chopped
725 ml (1 1/4 pints) vegetable
stock
150 ml (1/4 pt) coconut milk
salt and pepper
Sweet potato soup
Dish: 3 litre (6pt) bowl
Serves 4
Oven accessory: glass turntable
1. Place the oil, onion and garlic in a large bowl. Place on
base of oven and cook on MEDIUM power for 3 minutes,
on until soft.
2. Add the potato and pepper and cook on MEDIUM power
for 5 mins. Add stock, cover and cook MEDIUM power for
15 mins, or until the potatoes are soft, stirring halfway.
3. Cool. Place in liquidiser and puree until smooth. Stir in the
coconut milk and season to taste.
4. Cover and cook on MEDIUM power for 3 mins. or until
piping hot.
41
75
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 76
Ingredients
4 beef tomatoes
seasoning
3 ml (1/2 tsp) dried basil
4 eggs
200 g (7 oz) mozzarella
cheese
Baked stuffed tomatoes
Serves 4
Dish: Shallow heatproof dish
Oven accessory: glass turntable + Enamel tray
1. Slice the tops off the tomatoes. Deseed, scoop out the
centre and discard.
2. Drain tomatoes upside down on kitchen paper then place
tomatoes right way up in heatproof dish.
3. Sprinkle inside with salt and pepper and dried basil.
4. Break in whole egg, and cover the top with slices of
mozzarella cheese.
5. Cook in preheated oven on CONVECTION 190˚C +
SIMMER for 20-25 mins. or until browned on top.
Ingredients
250 g (9 oz) ready made puff
pastry
30 ml (2 tbsp) olive oil
300 g (11 oz) onions peeled
and sliced
25 g (1oz) pine nuts
100 g (4 oz) feta cheese
crumbled
50 g (2 oz) pitted black olives
roughly chopped
50 g (2 oz) sun-dried
tomatoes (in oil or
rehydrated, roughly chopped
15 g (1/2 oz) capers
salt and freshly ground black
pepper
fresh oregano sprigs to
garnish
Onion and feta cheese tartlets
Dish: 3 litre (6 pint) bowl and baking sheet 32x23cm
(12 1/2 x 9 inches)
Oven accessory: Enamel tray
1. Roll out the puff pastry and cut into 6 circles each 7.5cm (3
inches) in diameter. Chill pastry for 30 mins.
2. Put oil and onions into large bowl and cook on HIGH power
for 10-12 mins. or until slightly browned. Cool for 5 minutes.
3. Preheat oven on CONVECTION 200˚C with Enamel tray and
baking sheet.
4. Stir nuts, cheese, olives, sun-dried tomatoes and capers
into onion mixture. Season well.
5. Place pastry circles on the baking sheet and prick with a
fork.
6. Divide the onion mixture among the pastry circles.
7. Cook on CONVECTION 220˚C for 10 mins.
76
Serves 6
42
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 77
Ingredients
250 g (9 oz) streaky
unsmoked bacon, derinded
225 g (8 oz) pork fillet
225 g (8 oz) chicken breast
1 onion, finely chopped
2 cloves garlic
100 g (4 oz) pistachio nuts,
shelled
15 ml (1 tbsp) green
peppercorns
30 ml (2 tbsp) brandy
5 ml (1 tsp) dried basil
15 ml (1 tbsp) parsley,
chopped
salt and pepper
1 egg, beaten
225 g (8 oz) thick slice of
ham, cut into thin strips
Pork and chicken terrine
Serves 4-6
Dish: 900 g (2 lb) Pyrex® loaf dish
Oven accessory: glass turntable + Enamel tray
1. Line base and sides of loaf dish with bacon rashers,
stretching each rasher slightly with a knife. Reserve 3-4
rashers for top.
2. Chop pork and chicken coarsely in a food processor. Place
in bowl. Process onions and garlic coarsely.
3. Mix together meat, onions, garlic, nuts, peppercorns,
brandy, basil, parsley, salt and pepper. Bind together with
the egg.
4. Spread half the mixture in the dish. Layer ham on top of the
mixture and then spread remaining meat mixture on top.
Lay reserved bacon on top. Cover with a piece of
greaseproof paper.
5. Cook on Combination: CONVECTION 160°C + WARM
power for 40 mins. or until firm.
Ingredients
2 ciabatta rolls
1 clove garlic, halved
1 beef tomato
100 g (4 oz) goats cheese
8 stoned black olives
15 ml (1 tbsp) olive oil
fresh basil, chopped
pepper
Goats cheese & basil ciabatta
Serves 4
Oven accessory: glass turntable, Enamel tray + wire rack
1. Halve the rolls, rub each half with garlic and place on the
wire rack on Enamel tray. Cook on GRILL 1 for 3-4 minutes or
until lightly toasted.
2. Slice the tomato and goats cheese. Quarter the olives.
3. Top each half with the sliced tomato, crumble the goats
cheese and olives. Drizzle with olive oil and place on the
wire rack on the Enamel tray. Cook on GRILL 1 for 5-7
minutes or until the cheese is golden and bubbling.
4. Sprinkle with basil and season with pepper. Serve
immediately.
43
77
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 78
Fish
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 SIMMER 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
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fresh fish should always be sprinkled with
30 ml (2 tbsp) of lemon juice, white wine or
water.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
film or lid.
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.
Noise
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.
78
44
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 79
Ingredients
350 g (12 oz) peeled
potatoes
25 g (1 oz) butter
1 small onion, finely chopped
200 g (7 oz) can tuna,
drained
1 egg, hardboiled, chopped
30 ml (2 tbsp) fresh parsley,
chopped
10 ml (2 tsp) lemon juice
salt and pepper
1 egg, beaten
100 g (4 oz) breadcrumbs
Tuna fish cakes
Serves 4
Oven accessory: glass turntable + Enamel tray + wire rack
1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH
power for 6-8 mins. or until cooked. Drain.
2. Place butter and onion in a bowl, cover and cook on HIGH
power for 4 mins. or until soft. Add potatoes and mash.
3. Stir in tuna, hard boiled egg, parsley and lemon juice,
season well.
4. Shape into 8 cakes and coat in beaten egg and
breadcrumbs.
5. Place on Enamel tray on wire rack and cook on
Combination: CONVECTION 220˚C + WARM power for
12-15 mins. or until brown, turning halfway.
Ingredients
450 g (1 lb) white fish
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (3/4 pt) milk
300 ml (1/2 pt) white wine
450 g (1 lb) mixed seafood
6 gherkins, diced
15 ml (1 tbsp) fresh parsley
10 ml (2 tsp) dill
salt and pepper
Rosti topping:
450 g (1 lb) peeled potatoes
15 ml (1 tbsp) capers
50 g (2 oz) butter, melted
50 g (2 oz) cheddar cheese,
grated
Special occasion fish pie
Serves 4
Dish: gratin dish
Oven accessory: glass turntable + Enamel tray
1. Place the white fish with 2 tbsp water in a shallow dish.
Cover and cook on HIGH power for 4-5 mins.
Drain, skin, bone and flake.
2. Make the sauce by melting the butter in a large jug on HIGH
power for 1 min. Add the flour and stir well. Mix in the milk
and wine and cook on HIGH power for 4-5 mins. Stir
halfway. Mix in the fish, mixed seafood, gherkins and herbs.
Season and pour into the dish.
3. Grate the potatoes and mix in the capers, melted butter and
grated cheese. Place lightly on the fish sauce without
pressing firmly to keep the grated form. Cook on
Combination: CONVECTION 220°C + SIMMER power for
35-40 mins. or until piping hot and golden.
45
79
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 80
Ingredients
4 trouts, 350 g (12 oz) each
Stuffing:
1 bunch spring onions, finely
chopped
100 g (4 oz) button
mushrooms, finely sliced
grated rind and juice of 1
orange
21/2 cm (1”) cube fresh
ginger, peeled and grated
dash of Soy sauce
juice of 1 orange
juice of 1 lime
black pepper
25 g (1 oz) butter
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 (1/2 pt) milk
50 g (2oz) grated tasty
cheese
150 ml (1/4 pt) cream
(optional)
salt and pepper to taste
15 g (1/2 oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh
parsley
pinch paprika
Stuffed citrus trout
Serves 4
Oven accessory: glass turntable, Enamel tray and wire rack
1. Wash the fish and pat dry. Fill the fish cavities with the
combined stuffing ingredients and arrange the fish in a
shallow dish.
2. Pour over the orange and lime juice. Season and marinade
for one hour.
3. Dot with butter, place the fish two at a time on the Enamel
tray on the wire rack.
4. Cook on GRILL 1 and LOW for 10-12 mins. or until crisp
and brown. Turn halfway. Repeat with remaining fish.
Salmon & vegetable mornay
Serves 4
Dish: 20 x 25 cm (8" x 10") dish
Oven accessory: glass turntable + Enamel tray
1. Break broccoli and cauliflower into florets, add red pepper
and 2 tbsp water. Cover and cook on HIGH power for 5-6
mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in jug on HIGH power for approx. 20-30 secs.
Stir in flour then milk. Cook on HIGH power 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 HIGH power for approx.
15-20 secs. Stir in breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5. Cook on Combination: 220°C + LOW power for 10-12
mins. or until golden brown.
80
46
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 81
Ingredients
225 g (8 oz) tomatoes
125 ml (4 fl.oz) olive oil
30 ml (2 tbsp) tomato puree
2 onions, chopped
1 large leek, sliced
4 garlic cloves, crushed
1.2 ltr (2 pt) fish stock
salt and black pepper
150 ml (1/4 pt) dry white wine
4 sprigs thyme
small piece of orange peel
4 strands saffron
5 ml (1 tsp) chilli sauce
450 g (1 lb) cod, haddock or
coley
450 g (1 lb) mixed seafood
4 large fresh prawns
bunch of dill to garnish
Ingredients
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (3/4 pt) milk
100 g (4 oz) Cheddar
cheese, grated
salt and pepper
pinch grated nutmeg
450 g (1 lb) frozen spinach
450 g (1 lb) smoked haddock
fillet, skinned
50 g (2 oz) breadcrumbs
pinch paprika
Bouillabaisse
Serves 6
Dish: 3 litre (6 pt) casserole
Oven accessory: glass turntable
1. Skin the tomatoes and cut into four pieces, removing the
cores. Place the oil and tomato puree in a large bowl, heat
on HIGH power for 1 min. and mix well. Add the onions and
leek, cook on HIGH power for 3-4 mins. or until soft.
2. Add the garlic, tomatoes, stock, seasoning, wine, thyme,
orange peel, saffron and chilli sauce. Heat on HIGH power
for 3-4 mins. Skin the fish, cut into chunks and add to the
tomato liquid. Cook on HIGH power for 3-4 mins. or until the
fish is cooked. Add the mixed seafood and prawns and heat
again for 2-3 mins. on HIGH power or until hot, taking care
not to overcook the fish.
3. Serve garnished with dill.
Haddock and spinach florentine
Serves 4
Dish: 20 cm (8") square dish
Oven accessory: glass turntable + Enamel tray
1. Mix together the butter, flour and milk in a large jug and
cook uncovered on HIGH power for 4-5 mins. or until the
sauce has thickened, whisking every minute. Stir in half of
the cheese and season well with salt, pepper and nutmeg.
2. Place spinach in the dish and cook covered on HIGH power
for 6-7 mins. or until cooked. Place in a sieve and drain
thoroughly, then place back into the dish.
3. Place the fish in a single layer on top of the spinach. Cover
and Cook on HIGH power for 4-5 mins. or until tender.
4. Pour the cheese sauce over the fish to cover it completely.
Cook uncovered on HIGH power for 3 mins. then sprinkle
the remaining cheese, breadcrumbs and paprika on top.
Cook on GRILL 1 for 5-6 mins. or until brown and crisp.
47
81
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 82
Meat and poultry
Guidelines
Defrosted joints
Standing time
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
1 hour. before cooking to ensure the centre is
fully defrosted.
Meat and poultry require a minimum of
15 mins. STANDING TIME wrapped in
aluminium foil after cooking by microwave.
Roast meat is always easier to carve after
STANDING and the meat will continue to cook
during the STAND TIME.
Fat
Bone
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.
Bone tips on legs of lamb and crown roasts
may need shielding when cooked by
microwave, to prevent overcooking.
Turning
Joints and poultry should be turned over
halfway through cooking.
Shielding
Large joints may need shielding with pieces of
smooth aluminium foil after half the cooking
time to avoid overcooking on the outside
edges. Turkeys and large chickens should
have their breast meat, legs and wings
protected. Secure foil with cocktail sticks and
do not allow foil to touch the walls of the oven.
How to roast a joint by Combination
Place the joint on Enamel tray and place on
glass turntable.
82
48
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 83
Meat and poultry
How to roast a joint by microwave
To roast basic joints of meat place the joint
onto the rack of a microwave roasting set and
cover with a dome lid. Alternatively use a
large, shallow dish and place the joint on an
upturned saucer and cover with cling film.
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 to lift them out of their juices.
Roasting bags
Roasting bags are useful when split up one
side to tent a joint for roasting by power and
time.
Do not use the metal twists supplied.
Tips
Braised and stewed meat cooked in a
microwave has a slightly firm texture and
therefore it is essential to purchase good
quality meats.
Crispy bacon - place on a microwave safe
rack (optional extra obtainable from cookware
shops). Cover with a plain piece of kitchen
towel to minimise splatter. Cook on HIGH
power for approx. 45 secs. per rasher, or until
desired crispness is achieved.
When cooking a casserole, place a saucer or
small upturned plate over the meat to keep it
submerged in the juices.
49
83
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 84
Ingredients
4 chicken portions approx.
1.2 kg (21/2 lb) in weight
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button
mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (1/2 pt) red wine
300 ml (1/2 pt) chicken stock
15 ml (1 tbsp) cornflour
Ingredients
4 chicken breast fillets,
skinned
100 g (4 oz) creamed
coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
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
90 ml (6 tbsp) peanut butter
large pinch of chilli powder
84
Coq au vin
Serves 4
Dish: large casserole with lid
Oven accessory: glass turntable + Enamel tray
1. Place all ingredients in casserole dish.
2. Cover and cook on Combination: CONVECTION 160°C +
WARM power for 1hr 10 mins. or until cooked through. Stir
halfway during cooking.
3. Remove skin from chicken pieces and skim off any excess
fat. Thicken using a little cornflour mixed with water. Serve
sprinkled with chopped parsley.
Chicken satay
Serves 4-6
Dish: 8 wooden skewers
Oven accessory: glass turntable + Enamel tray + wire rack
1. Cut the chicken into small chunks and place in a bowl.
Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon
juice and 15 ml (1 tbsp) soy sauce into a blender or food
processor. Add the oil, garlic, turmeric, five spice, coriander
and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for
2-3 hours or overnight.
3. For the serving sauce: Pour 50 g (2 oz) of creamed coconut
into a large jug. Add the peanut butter, 15 ml (1tbsp) of the
lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder
and 80 ml water. Cook on HIGH power for 3-4 mins. or until
the sauce boils and thickens, stirring frequently. Turn into a
serving bowl.
4. Thread the chicken onto wooden skewers. Place on wire
rack on Enamel tray and cook on Combination: Convection
220°C + WARM power for 22 mins. or until cooked through,
turning occasionally. Serve hot with sauce for dipping.
50
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 85
Ingredients
675 g (1 1/2 lb) pork ribs
30 ml (2 tbsp) vinegar
Sauce:
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) honey
5 ml (1 tbsp) dry mustard
powder
45 ml (3 tbsp) plum jam
Barbeque spare ribs
Serves 4
Dish: shallow flat based dish
Oven accessory: glass tray then Enamel tray on glass tray
1. Prepare riblets from breast by cutting down between rib
bones with a sharp knife. Cut flap end into 2.5 cm (1”) wide
strips.
2. Place riblets into a large bowl, cover with water and add the
vinegar.
3. Cover and cook on HIGH power for 8-10 mins. then
SIMMER power for 25 mins. Drain.
4. Combine all sauce ingredients together and heat on
MEDIUM for 2 mins. Mix thoroughly.
5. Toss riblets in sauce. Arrange over the base of a shallow
dish and cook on Combination: CONVECTION 190°C +
SIMMER for 30-40 mins. or until riblets are dark brown and
crispy. During this final cooking a lot of the fat bakes out of
the riblets, making a delicious finger snack.
Ingredients
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded
and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay
leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (1/2 pt) dry cider
Dumplings:
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley,
chopped
150 ml (1/4 pt) cold water
Casserole pork with herby dumplings
Serves 4
Dish: large casserole and lid
Oven accessory: glass turntable + Enamel tray
1. Place oil, onion, green pepper and carrots in dish, cover
and cook on HIGH power for 5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir
in all other ingredients, cover and cook on Combination:
CONVECTION 160°C + WARM power for 1hr or until pork
is tender.
3. Whilst cooking make the dumplings by combining the flour,
suet, salt, mustard and parsley. Add the water to make a
stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around
the edge of dish. Cook uncovered on Combination:
CONVECTION 160°C + WARM power for 15 mins. or until
dumplings are cooked through.
51
85
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 86
Ingredients
150 g (6 oz) plain flour
3 ml (1/2 tsp) salt
2 eggs
300 ml (1/2 pt) milk and water
25 g (1 oz) oil
450 g (1 lb) sausages
Toad in the hole
Serves 4
Dish: 25 x 18 cm (10" x 7") oblong tin
Oven accessory: glass turntable + Enamel tray
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add egg and half the liquid.
Beat until smooth. Gradually stir in remaining liquid.
3. Put oil in tin with sausages on Enamel tray. Cook on
CONVECTION 220°C for 15 mins.
4. Pour in the batter and cook for 30-35 mins. on
CONVECTION 220°C or until the batter is well risen and
golden brown.
Ingredients
350 g (12 oz) leeks, trimmed
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (1/2 pt) milk
225 g (8 oz) cooked chicken,
chopped
100 g (4 oz) ham, chopped
175 g (6 oz) Gruyere cheese,
grated
4 frozen individual garlic
bread slices
Ingredients
700 g (11/2 lb) boneless leg of
pork, cubed
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
1 garlic clove, crushed
15 ml (1 tbsp) ground
coriander
5 ml (1 tsp) cumin seeds or
ground cumin
30 ml (2 tbsp) flour
300 ml (1/2 pt) beef stock
300 ml (1/2 pt) apple juice
salt and pepper
86
Creamy chicken gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven accessory: glass turntable + Enamel tray
1. Slice the leeks and place in a large bowl with the butter.
Cover and soften on HIGH power for 3-4 mins. or until
softened.
2. Add the flour and mix well. Stir in the milk and heat on
HIGH power for 4-5 mins. or until thickened. Stir halfway.
Add the chicken, ham and cheese then season and mix
well.
3. Pour into the dish and top with the garlic bread slices. Cook
on Combination: CONVECTION 220°C + LOW power for
10-15 mins or until piping hot and golden.
Harvest pork casserole
Serves 4-6
Dish: large casserole and lid
Oven accessory: glass turntable + Enamel tray
1. Place the cubed pork, chopped onion, sliced parsnips,
crushed garlic, coriander and cumin in a large casserole
dish.
2. Stir in the flour.
3. Gradually add the stock, apple juice and seasoning.
4. Cover and cook on HIGH power for 15 mins. Stir then cover
and cook on Combination: CONVECTION 160°C + WARM
power for 1 - 11/2 hours or until the meat is tender.
52
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 87
Ingredients
675 g (11/2 lb) braising steak,
cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (1/2 pt) hot beef stock
300 ml (1/2 pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of
French bread
15 ml (1 tbsp) French
mustard
60 ml (4 tbsp) butter,
softened
1 clove garlic, crushed
Ingredients
1 onion, diced
1 clove garlic, crushed
15 ml (1 tbsp) oil
397 g (14 oz) can chopped
tomatoes
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
450 g (1 lb) mince
salt and pepper
Belgian beef casserole
Serves 4
Dish: large casserole with lid
Oven accessory: glass turntable + Enamel tray
1. Combine all the casserole ingredients in dish. Cover with lid
and cook on Combination: CONVECTION 160˚C + WARM
power for 1 hr, or until meat is tender. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of
each bread slice.
3. Uncover casserole and arrange bread on top. Return to
oven and cook uncovered on Combination: CONVECTION
160˚C + WARM power for a further 10 mins. The casserole
is ready when the bread slices are crisp and golden.
Savoury mince
Serves 4
Dish: 1.5 litre (3 pt) casserole dish
Oven accessory: glass turntable
1. Place onion, garlic and oil in casserole, cover and cook on
HIGH power for 2 mins. or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 10 mins. then MEDIUM
power for 15-20 mins. or until cooked.
Variation: Chilli con carne
Add 396 g (14 oz) can red kidney beans drained, 5-10 ml
(1-2 tsp) chilli powder, 1 diced green pepper to the ingredients
above.
53
87
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 88
Ingredients
1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) cold cooked
beef or lamb, minced
300 ml (1/2 pt) hot beef stock
3 ml (1/2 tsp) Worcestershire
sauce
15 ml (1 tbsp) gravy
thickening
5 ml (1 tsp) tomato puree
salt and pepper
675 g (11/2 lb) potatoes,
cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese
Ingredients
1 quantity of savoury mince
(see page 53)
double quantity of White
Pouring sauce (see page 69)
100 g (4 oz) grated cheese
5 ml (1 tsp) mustard
salt and pepper
12 sheets pre-cooked
lasagne
(or sufficient for 3 layers)
60 ml (4 tbsp) Parmesan
cheese
88
Shepherd’s pie
Serves 4
Dish: medium casserole
Oven accessory: glass turntable + Enamel tray
1. Place onion, carrots and butter in casserole. Cover and
cook on HIGH power for 3-5 mins. or until soft.
2. Add minced meat to vegetables and mix well. Mix together
stock, Worcestershire sauce, gravy thickening and tomato
puree, pour over meat and season to taste.
3. Cook potatoes with water, covered on HIGH power for 7-8
mins. Drain and mash well with the milk and spread on top
of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese and cook on Combination:
CONVECTION 190°C + WARM power for approximately
15-20 mins. or until top is crisp and golden.
Lasagne
Serves 4
Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
Oven accessory: glass turntable + Enamel tray
1. Add cheese and seasoning to the hot white sauce.
2. Cover the base of the dish with a layer of cheese sauce,
then a layer of lasagne, followed by a layer of hot meat
mixture. Continue with a layer of lasagne then meat, ending
with a layer of cheese sauce.
3. Sprinkle Parmesan cheese over the top and cook on
Combination: CONVECTION 190°C + SIMMER power for
15-20 mins. or until the pasta is tender and brown and crisp
on top.
54
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 89
Ingredients
600 g (11/4 lb) braising steak,
cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian goulash
Serves 4
Dish: large casserole + lid
Oven accessory: glass turntable + Enamel tray
1. Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM
power for 1hr 15 mins, or until the meat is tender.
3. Remove from oven and immediately stir in the soured
cream. Serve with ribbon noodles.
Ingredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground
coriander
3 ml (1/2 tsp) chilli powder,
ground cardamom, ground
cloves
15 ml (1 tbsp) garam
marsala
15 ml (1 tbsp) ground
turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of
lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (3/4 pt) hot stock
Madras curry
Serves 4
Dish: large casserole dish with lid
Oven accessory: glass turntable + Enamel tray
1. Place the oil, onion and garlic in casserole dish. Cover and
cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients
including meat. Blend in hot stock.
4. Cover and cook on Combination: CONVECTION 160°C +
WARM power for 1 hr-1 hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and
poppadoms.
55
89
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 90
Ingredients
1 aubergine, sliced
salt
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked
and finely diced
salt and pepper
Topping:
2 eggs
150 ml (1/4 pt) single cream
100 g (4 oz) cheese, grated
25 g (1 oz) Parmesan
cheese, grated
Ingredients
4 chicken joints, skinned
Marinade:
2 cloves garlic, crushed
25 g (1 oz) fresh root ginger,
grated
10 ml (2 tbsp) ground
coriander
5 ml (1 tbsp) ground cumin
5 ml (1 tbsp) ground
cinnamon
5 ml (1 tbsp) tumeric
3 ml (1/2 tsp) salt
2 ml (1/4 tsp) black pepper
150 ml (1/4 pt) natural yoghurt
juice of 1 lemon
90
Moussaka
Serves 4
Dish: 20 cm (8") souffle dish
Oven accessory: glass turntable + Enamel tray
1. Place aubergines in a large colander and sprinkle liberally
with salt. Stand for 20 mins. or until bitter juices run out.
Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and
cook on HIGH power for 2 mins. or until softened.
3. Add tomatoes and puree and cook re-covered on HIGH
power for 7 mins. Add lamb and season, mix well.
4. Whisk eggs, cream and cheese together and pour over
lamb. Sprinkle with Parmesan cheese and cook on
Combination: CONVECTION 190°C + SIMMER power for
15-20 mins. or until topping is puffed and golden.
Tandoori chicken
Serves 4
Oven accessory: wire rack and Enamel tray on glass tray
1. Cut three slits in each piece of chicken then place in a bowl.
Mix all the remaining marinade ingredients and pour over
the chicken. Cover and refrigerate for 24 hours.
2. Place chicken joints on wire rack on Enamel tray. Cook on
Combination: CONVECTION 220°C + SIMMER for 27-30
mins. or until the chicken is cooked and baste with
remaining marinade. Serve with boiled rice.
56
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 91
Pasta, rice and beans
Ingredients
175 g (6 oz) easycook brown
rice
450 ml (3/4 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 (1/4 pt) soured cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley,
chopped
2 hardboiled eggs, chopped
Ingredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root
ginger
1 garlic clove, crushed
3 ml (1/2 tsp) turmeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (1/4 pt) natural yoghurt
100 g (4 oz) mushrooms,
sliced
2 tomatoes, peeled and
chopped
300 ml (1/2 pt) hot water
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati
rice
Garnish:
hard boiled egg slices and
coriander leaves
Kedgeree
Serves 4
Dish: large casserole
Oven accessory: glass turntable
1. Place the rice and chicken stock in casserole, cover and
cook on HIGH power for 15-20 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice,
cover and cook on HIGH power for 5-6 mins. or until
cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on
HIGH power for 3-4 mins. or until softened.
4. Combine the soured cream with curry paste. Mix into rice
then stir in flaked fish, onion, peas, parsley, eggs and
seasoning. Cover and cook on HIGH power for 5 mins. or
until piping hot.
Lentil biryani
Serves 4-6
Dish: large casserole
Oven accessory: glass turntable
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on
HIGH power for 3 mins. or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder.
Cover and cook on HIGH power for 2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils.
Cover and cook on HIGH power for 25-30 mins. or until the
lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice
and mix thoroughly. Reheat on HIGH power if necessary.
Garnish and serve.
57
91
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 92
Ingredients
1 large 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 (1/2 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 aubergine
2 leeks
1 red, 1 green pepper
1 onion
1 clove of garlic
45 ml (3 tbsp) olive oil
225 g (8 oz) pasta shapes
225 g (8 oz) fresh spinach
White Sauce
40 g (11/2 oz) butter
40 g (11/2 oz) flour
1 pt (600 ml) milk
15 ml (1 tbsp) mustard
50 g (2 oz) Cheddar cheese,
grated
150 g (5 oz) Boursin cheese
50 g (2 oz) Cheddar cheese,
grated for topping
Tagliatelle toscana
Serves 4
Dish: deep casserole dish
Oven accessory: glass turntable + Enamel tray
1. Sprinkle the aubergine with salt and leave for 20 mins, then
rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on
HIGH power for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on
HIGH power for 2 mins. or until soft. Add the remaining
ingredients except the mozzarella, tagliatelle and parmesan
cheese, cover and cook on HIGH power for 6-8 mins.
4. Mix the drained pasta with the mozzarella. Place in a
casserole dish. Pour the sauce over the top. Sprinkle with
parmesan and cook on Combination: CONVECTION
220˚C + WARM power for 6-8 mins. or until golden brown
and piping hot.
Roast vegetable and pasta gratin
Serves 4
Dish: 25 cm (10") round shallow Pyrex® dish
Oven accessory: glass turntable + Enamel tray
1. Pre heat oven CONVECTION 220°C. Chop all the
vegetables except spinach into bite sized pieces and put in
a roasting dish with the oil. Cook on CONVECTION 220°C
25-30 mins.
2. Cook the pasta shapes in 450 ml (3/4 pt) boiling water on
HIGH power for 5-6 mins or until soft. Drain. Wash the
spinach and tear into small pieces.
3. Make the white sauce as per instructions on page 99, add
the mustard, cheddar and Boursin cheese and stir
thoroughly until smooth. Season well.
4. Mix the pasta, spinach and roast vegetables with the sauce
and place in a large shallow dish. Sprinkle the top with
cheese.
5. Cook on Combination: CONVECTION 220°C + LOW
power for 10-15 mins or until golden brown.
92
58
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 93
Ingredients
40 g (11/2 oz) dried Cep
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 (1/2 pt) hot vegetable
stock
12 basil leaves, torn
Wild mushroom and basil risotto
Serves 4
Dish: 3 litre (6 pt) casserole dish
Oven accessory: glass turntable
1. Soak mushrooms in 300 ml (1/2 pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with
cling film and cook on HIGH power 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 HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook
for a further 5 mins. on HIGH power.
5. Stir and add the basil. Continue to cook for the final 5 mins.
on HIGH power. Leave to stand for approx. 10 mins and
then stir with a fork.
Ingredients
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, sliced
thickly
1 red pepper, seeded &
chopped
2 medium carrots, peeled &
thinly sliced
1 small cauliflower, cut into
florets
100 g (4 oz) dried apricots,
halved
2 cloves garlic, crushed
425 g (15 oz) can chick
peas, drained
3 ml (1/2 tsp) each: ground
turmeric, ground coriander,
ground cumin
5 ml (1 tsp) paprika
2.5 cm (1") fresh root ginger,
peeled and finely chopped
salt and pepper
450 ml (3/4 pt) hot vegetable
stock
chopped parsley to garnish
Vegetable and chick pea casserole
Serves 4
Dish: large casserole dish
Oven accessory: glass turntable
1. Place the onion and oil in a large casserole dish. Cover and
cook on HIGH power for 3 mins. or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas
and stir in the spices, salt, pepper and stock.
3. Cover and cook on HIGH power for 15-20 mins, or until
vegetables are soft. Stir two or three times during cooking.
Serve with couscous or rice and garnish with parsley.
Tip
To prepare couscous: Place 300 ml (1/2 pt) vegetable stock in a
bowl and 1.2 ml (1/4 tsp) turmeric. Cook on HIGH power for 4
mins. or until boiling. Add 175 g (6 oz) couscous and allow
to stand for 5 mins. Fluff up with a fork before serving.
59
93
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 94
Cheese and egg dishes
Ingredients
100 g (4 oz) tasty grated
cheese
100 g (4 oz) smoked ham,
diced
1 tomato, deseeded and
chopped
60 ml (4 tbsp) sour cream
15 ml (1tbsp) mayonnaise
10 ml (2 tbsp) wholegrain
mustard
8 croissants
pepper
Ingredients
150 ml (1/4 pt) Dolmio® sauce
or Passata
100 g (4 oz) garlic sausage,
cubed
1 clove garlic, crushed
1 small onion, diced
4 large muffins, halved
100 g (4 oz) cheese, grated
56 g can anchovy fillets
black olives to garnish
Stuffed croissants
Serves 4
Oven accessory: enamel tray + glass turntable
1. Combine all the filling ingredients in a bowl.
2. Slit in back of each croissant and fill with mixture.
3. Place 4 croissants on enamel tray and cook on
Combination: GRILL 1 + SIMMER Micro for 5-6 mins.
Repeat with the remaining 4 croissants.
Muffin pizzas
Serves 4
Oven accessory: glass turntable + wire rack + Enamel tray
1. Place Dolmio® sauce, sausage, garlic and onion in a bowl
and mix well.
2. Arrange muffin halves, 4 at a time on wire rack and toast on
GRILL 1 for 3-4 mins. or until browned.
3. Spread muffins with the mixture. Top with cheese,
anchovies and olives.
4. Cook on Combination: GRILL 1 + WARM power for 4-6
mins. or until cheese has melted and is beginning to brown.
94
60
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 95
Ingredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (1/2 tsp) salt
3 ml (1/2 tsp) mustard powder
3 ml (1/2 tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (11/2 oz) strong cheddar
cheese, grated
40 g (11/2 oz) Parmesan
cheese
25 g (1 oz) black olives,
stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
Ingredients
1 small French baguette, cut
into 8 slices
60 ml (4 tbsp) cranberry
sauce
175 g (6 oz) brie, sliced
sesame seeds
Cheese, onion & olive scones
Dish: round baking sheet
Oven accessory: glass turntable + Enamel tray
1. Place onion and oil in a bowl. Cover and cook on HIGH
power for 2 mins. or until softened. Drain.
2. Preheat oven on CONVECTION 200°C.
3. Sift together the flour, salt, mustard and cayenne with
seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk
together. Pour into flour mixture and bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick.
Cut out rounds using a 5 cm pastry cutter and brush with
beaten egg.
6. Place the dough rounds on a lightly greased baking sheet.
Place on the Enamel tray and cook on CONVECTION 200°C
for 12-18 mins. or until cooked and golden brown.
Brie and cranberry crostini
Serves 4
Oven accessory: glass turntable + Enamel tray + wire
rack
1. Pre-heat grill on GRILL 1.
2. Place the slices of baguette on the wire rack and cook
on GRILL 1 for 2-3 mins. or until lightly toasted.
3. Turn the slices over and spread each slice with cranberry
sauce.
4. Top with a slice of brie and sprinkle with sesame seeds.
5. Cook on Combination: GRILL 1 + SIMMER power for 3-4
mins. or until cheese has started to melt and sesame seeds
turn golden.
61
95
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 96
Ingredients
4 slices bread, buttered
5 ml (1 tsp) Dijon mustard
2 slices smoked ham
100 g (4 oz) sliced cheese
Ingredients
175 g (6 oz) quick cooking
macaroni
40 g (11/2 oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (11/2 oz) flour
600 ml (1 pt) milk
salt and pepper
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese,
grated
30 ml (2 tbsp) fresh brown
breadcrumbs
Croque monsieur
Serves 2
Oven accessory: glass turntable + Enamel tray + wire rack
1. Place the bread, buttered side up on wire rack and cook on
GRILL 1 for approximately 3-4 mins. or until browning.
2. On 2 slices of the bread, spread the untoasted sides with
mustard and top with ham and cheese. Cover with the other
slices, browned side uppermost.
3. Place back on the wire rack and cook on Combination:
GRILL 1 + SIMMER power for 1-2 mins. or until the cheese
has melted.
Macaroni cheese
Serves 4
Dish: large dish and jug
Oven accessory: glass turntable + Enamel tray
1. Cook macaroni in 450 ml (3/4 pt) boiling water. Cover and
cook on HIGH power for 5-6 mins. or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on
HIGH power for 5 mins. or until onion is soft. Stir halfway
through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk, stir well and season. Cook on HIGH
power for 5-6 mins. or until sauce is thick and bubbling. Stir
twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Add
macaroni. Place the macaroni mixture in a large dish.
Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: CONVECTION 220°C + LOW
power for 10-12 mins. or until cheese starts to melt.
96
62
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 97
Vegetables and vegetarian
•
•
•
•
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.
•
If cooking potatoes with other vegetables,
only cook with other ROOT vegetables.
Never add salt to vegetables before
microwaving. Remember the flavour of
microwaved vegetables is much better
than boiled.
•
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.
63
97
•
Cabbage should be shredded and cooked
by power and time.
Fresh vegetables require 90 ml (6 tbsp) of
water. For each extra 450 g (1 lb) add an
extra 90 ml (6 tbsp) of water and stir
halfway.
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 98
•
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.
•
Whole cauliflower should be cooked
upside down on MEDIUM power 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 (7-9 oz).
Before cooking
After cooking
Wash potatoes and prick skins several times.
Spread around edge of turntable.
Remove from oven and wrap in aluminium foil
to retain the heat. Leave to stand for 5 mins.
98
64
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 99
Ingredients
15 ml (1 tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (1/2 tsp) cumin
175 g (6 oz) bulgar wheat
396 g (14 oz) can chopped
tomatoes
30 ml (2 tbsp) tomato puree
450 ml (3/4 pt) water
396 g (14 oz) can red kidney
beans, drained
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 (1/4 pt) hot vegetable
stock
salt and pepper to taste
300 ml (1/2 pt) prepared
tomato sauce
175 g (6 oz) pre-cooked
lasagne
225 g (8 oz) Mozzarella
cheese
Vegetarian chilli
Serves 4
Dish: large casserole + lid
Oven accessory: glass turntable
1. Place oil, onion, pepper, chilli and carrots in a large
casserole, cover and cook on HIGH power for 4-5 mins. or
until softened.
2. Add chilli and cumin. Stir in bulgar wheat, chopped
tomatoes, tomato puree and water. Cover and cook on
HIGH power for 10 mins. Stir in red kidney beans, cover
and cook on HIGH power for 2-3 mins.
Vegetable lasagne
Serves 4-6
Dish: large deep rectangular dish
Oven accessory: glass turntable + Enamel tray
1. Place onion and butter in a casserole dish, cover and cook
on HIGH power for 3 mins. Add vegetables and stock,
re-cover and cook on HIGH power 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 Combination: CONVECTION 190°C +
SIMMER power for 20-30 mins. or until the pasta is cooked.
65
99
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 100
Ingredients
450 g (1 lb) leeks, sliced
thinly
450 g (1 lb) potatoes, sliced
thinly
150 g (5 oz) blue cheese
225 g (8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
50 g (2 oz) brown
breadcrumbs
salt and pepper
Ingredients
450 g (1 lb) mixed
vegetables eg. sweet potato,
red pepper, leeks,
aubergine, courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped
tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese,
grated
100 g (4 oz) Boursin® cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made puff
pastry
1 egg to glaze
Leek & potato gratin
Serves 4
Dish: 25 cm (10") flan dish
Oven accessory: glass turntable + Enamel tray
1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of
water, cover and cook on HIGH power for 10-12 mins. or
until the vegetables are softened.
2. Crumble or finely chop the cheese into a bowl and gradually
blend in the yoghurt and the double cream.
3. Drain the vegetables and arrange in a flan dish. Season and
pour over the blue cheese cream mixture.
Sprinkle with breadcrumbs, cook on Combination:
CONVECTION 220˚C + LOW power for 10-12 mins. or until
golden brown.
Roast vegetable parcels
Serves 4
Dish: round baking sheet
Oven accessory: glass turntable + Enamel tray
1. Pre-heat oven CONVECTION 220°C. Chop vegetables into
2.5 cm (1") chunks.
2. Add garlic and oil, mix thoroughly with mixed vegetables.
Place onto Enamel tray.
3. Cook on: CONVECTION 220°C for 20-25 mins until
vegetables are browned and al dente.
4. Place the chopped tomatoes and puree in a heatproof bowl
uncovered and cook on HIGH power for 5 mins then
MEDIUM power for 10 mins or until mixture is reduced in
volume and thickened.
5. Mix the tomato sauce with the cooked vegetables and
pinenuts.
6. Mix together the gruyère cheese, Boursin® and single
cream.
7. Roll out pastry until it measures approx 16" square. Divide
into 4 equal squares.
8. Place 1/4 of the vegetable mixture in the centre of the
square and top with 1/4 of the cheese mixture.
9. Bring the corners of the pastry to the centre, pressing the
edges together. Seal with water. Glaze with beaten egg.
10. Cook in a preheated oven on CONVECTION 220°C for
15-20 mins or until golden and cooked through.
100
66
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 101
Ingredients
450 g (1 lb) potatoes
25 g (1 oz) butter
30 ml (2 tbsp) oil
Roast potatoes
Serves 4
Oven accessory: glass turntable + Enamel tray
1. Peel and cut potatoes into quarters. Par boil and drain.
2. Place potatoes, oil and butter on Enamel tray. Cook on
Combination: CONVECTION 220°C + WARM power for
25 mins. turning and basting potatoes during cooking, or
until crisp and brown.
Ingredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (1/2 tsp) French mustard
300 ml (1/2 pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red
cheese
15 ml (1 tbsp) brown
breadcrumbs
Cauliflower cheese
Serves 4
Dish: shallow casserole
Oven accessory: glass turntable + Enamel tray
1. Place cauliflower upside down in a bowl. Add water. Cover
and cook on MEDIUM power for 10 mins. or until tender.
Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and
mustard. Cook for a further 20 secs. Add milk gradually. Stir
well and season. Cook on HIGH power for 2-3 mins. or until
sauce is thick and bubbling. Stir once halfway during
cooking.
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Cook on Combination: CONVECTION 220°C + WARM
power for 15-17 mins. or until golden brown.
Ingredients
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (1/2 tsp) cumin, coriander,
turmeric and garam masala
10 ml (2 tsp) fresh coriander
pinch chilli powder
15 g (1/2 oz) sultanas
salt and pepper
Spicy potatoes
Serves 4
Dish: 1 litre (2 pt) dish
Oven accessory: glass turntable
1. Cut the potatoes into large cubes and place in a large bowl
with 6 tbsp water. Cover and cook on HIGH power for 6-8
mins. or until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes
and mix well. Serve either hot or cold.
67
101
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 102
Ingredients
100 g (4 oz) butter
225 g (8 oz) plain flour
50 g (2 oz) finely grated
Parmesan
1 red and 1 yellow pepper,
diced into 4 cm pieces
2 medium courgettes, sliced
100 g (4 oz) aubergine,
diced into 4 cm pieces
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goat’s
cheese
3 eggs, beaten
75 ml (5 tbsp) creme fraiche
or double cream
15 ml (1 tbsp) chopped fresh
parsley
salt and pepper
Goat’s cheese tart
with roasted vegetables
Serves 4
Dish: 23 cm (9") flan tin
Oven accessory: glass turntable + Enamel tray
1. Preheat the oven on CONVECTION 200°C.
2. Rub the butter into the flour until the mixture resembles fine
breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold
water and mix to a firm dough.
3. Roll out and line the flan ring. Prick the base with a fork and
allow to rest for 15 mins.
4. Cover the pastry with greaseproof, add baking beans and
cook on CONVECTION 200°C for 10 mins. Remove the
paper and beans and cook for a further 5 minutes or until
cooked. Allow to cool.
5. Place the prepared vegetables on Enamel tray and drizzle
with olive oil. Cook on Combination: GRILL 1 + SIMMER
power for 10-12 mins or until lightly browned. Turn halfway
during cooking.
6. Place the vegetables in the flan case and dot teaspoons of
the goat’s cheese around the vegetables.
7. Beat together the eggs and creme fraiche until smooth, add
the parsley and seasoning. Pour carefully over the filling.
8. Cook on Combination: CONVECTION 190°C + WARM
power for 20-25 mins. or until set and lightly browned.
Ingredients
3 red and 3 yellow peppers
50 ml (2 tbsp) olive oil
50 g (2 oz) pine nuts
2 garlic cloves, crushed
100 g (4 oz) long grain rice
300 ml (½ pt) hot vegetable
stock
1 bunch spring onions, sliced
thinly
100 g (4 oz) cherry
tomatoes, halved
100 g (4 oz) mozzarella,
diced
100 g (4 oz) gorgonzola or
any blue cheese, diced
handful each of parsley and
basil, finely shredded
102
Stuffed peppers
Serves 6
Dish: 1.7 litre ovenproof dish
Oven Accessory: glass turntable + Enamel tray
1.
Slice the tops off the peppers and put to one side.
Remove the seeds and rinse out.
2.
Place the oil, garlic and pine nuts into in a large ovenproof
dish and stir together. Cook on HIGH power for 2 mins.
3.
Add rice and hot stock. Cover and cook on HIGH power
for 10 mins.
4.
Allow to cool slightly and then stir in the spring onions,
cherry tomatoes, mozzarella, gorgonzola, parsley and
basil. Season well.
5.
Spoon the stuffing into the peppers and arrange them
closely together in the ovenproof dish.
6.
Cook on Combination: CONVECTION 220°C + SIMMER
microwave power for 10 mins.
7.
Place tops back on peppers and cook on Combination:
GRILL 1 + SIMMER power for a further 5-7 mins.
68
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 103
Sauces
Container size
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 HIGH
power and stir halfway.
Covering
Power level
DO NOT cover sauces when cooking.
Most sauces require HIGH Power for cooking.
Sauces containing eggs should be cooked on
SIMMER power.
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
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
Oven accessory: glass turntable
1. Melt butter in jug on HIGH power 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 HIGH power. Stir and cook for a further
3 mins. Sauce should be smooth and glossy and coat the
back of a spoon.
Variations of White Sauce
Parsley
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon
juice into sauce halfway through cooking time.
Onion
Cook 1 small onion in the butter for 30 secs. on HIGH power
before adding the flour and milk.
Cheese
Stir in 75 g (3 oz) grated cheese at the end of cooking time.
69
103
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 104
Ingredients
30 ml (2 tbsp) custard
powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Custard
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
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. Cook on HIGH power for 4-6 mins. Whisk well halfway
through cooking time and again at the end.
Ingredients
3 egg yolks
30 ml (2 tbsp) white wine
vinegar
100 g (4 oz) chilled, unsalted
butter, cut into cubes
pepper
Hollandaise sauce
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on HIGH power for 15
secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power 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.
Ingredients
25 g (1oz) butter
75 g (3 oz) caster sugar
75 g (3 oz) soft brown sugar
50 g (2 oz) cocoa powder
3 ml (1/2 tsp) vanilla essence
300 ml (1/2 pt) milk
Chocolate sauce
Dish: 1 litre (2 pt) jug
Oven accessory: glass turntable
1. Melt butter in a large bowl on HIGH power for 20-30 secs.
2. Stir in sugars, cocoa powder and vanilla essence.
3. Gradually add milk, stirring well.
4. Cook on HIGH power for 2 mins. Stir well. Repeat this again
three more times or until you achieve a smooth and glossy
consistency that coats the back of a spoon.
104
70
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 105
Pastry
Ingredients
1 small potato, thinly sliced
200 g (7 oz) puff pastry
1 small onion, sliced
small apple, peeled, cored
and sliced
salt and pepper to taste
75 g (3 oz) cheese, grated or
crumbled, eg. Stilton, Roule
etc.
Glaze:
1 egg, beaten
Ingredients
1 quantity of suet pastry
(see page 72)
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Savoury potato plait
Serves 4-6
Dish: baking sheet (round)
Oven accessory: glass turntable + Enamel tray
1. Cook potato and onion in a shallow dish with 60 ml (4 tbsp)
water, covered for 3 mins. on HIGH power. Drain.
2. Preheat oven on CONVECTION 200°C.
3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift
onto baking sheet. With a knife, cut each side of the long
edges diagonally at 2.5 cm (1") intervals, to give strips
which will become plaits.
4. Arrange layers of potato, onion and apple down the centre
of the pastry. Season. Sprinkle over the cheese.
5. Brush the pastry strips with beaten egg and fold alternately
over the mixture to form a plait.
6. Glaze the complete plait with beaten egg. Cook on
Combination: CONVECTION 200°C + SIMMER power for
11-13 mins. or until crisp and golden.
Baked jam roly poly pudding
Serves 4
Dish: 1 kg (2 lb) loaf dish
Oven accessory: glass turntable + Enamel tray
1. Roll out pastry to approx. 23 x 32 cm (9 x 13").
2. Spread the jam over the pastry leaving 1cm (1/2") border all
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges
well.
3. Brush top with milk and place in loaf dish. Preheat oven on
CONVECTION 210°C. Cook on Combination:
CONVECTION 220°C + SIMMER power for 15-20 mins. or
until golden.
71
105
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 106
Ingredients
225 g (8 oz) self-raising flour
3 ml (1/2 tsp) salt
100 g (4 oz) shredded suet
105 ml (7 tbsp) cold water
Ingredients
600 g (1 lb 5 oz) dessert
apples such as Granny
Smith’s, cored, peeled and
roughly chopped
juice of 1/2 lemon
50 g (2 oz) golden caster
sugar
50 g (2 oz) walnuts, roughly
chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
6 sheets filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
106
Suetcrust pastry
1. Mix together flour, salt and suet.
2. Add water and mix to a soft dough. Knead lightly until
smooth.
Apple strudel
Serves 4
Dish: baking sheet (round)
Oven accessory: glass turntable + Enamel tray
1. Preheat the oven on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds
and mix together.
4. Take three sheets of filo pastry and brush with melted
butter. Place each one with the shortest edge towards you.
Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along
the long edge and repeat with the 3rd sheet overlapping the
second.
5. Place three more sheets of filo on top, in the same way as
in step 4.
6. Spread the apple filling along the front edge of the filo
pastry just 2.5cms from the edge and 2.5cms from each
side.
7. Fold the sides in over the filling and brush with butter. Roll
up from the long front edge buttering the final long edge to
seal the strudel.
8. Place on baking sheet, seam-side down. Brush with melted
butter.
9. Cook on CONVECTION 180°C for 30-35 mins.
10. Dust with icing sugar to serve.
72
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 107
Baking/Desserts
Ingredients
Ingredients
2 eggs beaten
150 ml veg oil
150 g self raising wholemeal
flour
100 g soft light brown sugar
2 tsp cinnamon
75 g raisins
100 g grated carrots
Icing (enough for a thin top
and a thin layer in the middle
or a thick topping)
50 g cream cheese
50 g butter
100 g icing sugar
2 tsp lemon juice
50 g chopped walnuts
Ingredients
100 g (4 oz) butter
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 flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp bicarbonate of soda
pinch salt
150 ml (¼ pint) milk
2 eggs beaten
Carrot cake
Dish: 7"souffle dish lined with greaseproof
1. Mix eggs and oil together
2. Combine flour, sugar cinnamon raisins and carrots in a
mixing bowl and pour egg mix into flour and stir well.
3. Pour into dish and cook on Combination: GRILL 3 +
LOW micro power for 8 mins.
4. Beat cream cheese and butter together and gradually add
icing sugar and lemon juice. Sprinkle with walnuts.
Ginger cake
Dish: Dish 8” Square pyrex
1. Place butter, syrup, treacle and sugar in a bowl and heat
on HIGH power for 1-2 mins or until fat has melted
2. Place flour, spices, bicarb 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 cake dish and cook on MEDIUM power for 89 mins or until set around the edges. The cake will appear
slightly wet in the centre, but will continue cooking as it
cools.
73
107
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 108
Ingredients
100 g butter
100 g caster sugar
2 eggs lightly beaten
100 g self raising flour
50 g cocoa powder
50 g ground almond
100 ml milk
4 tbsp golden syrup
Topping
50 g butter
25 g cocoa powder sifted
200 g icing sugar
1 tbsp milk
Ingredients
175 g butter
175 g dark brown sugar
Grated rind 1 lemon
3 eggs beaten
225 g plain flour
2 tsp ground spice
225 g raisins
225 g sultanas
50 g glace cherries
50 g chopped mixed nuts
1 tbsp treacle
3 tbsp brandy
Ingredients
Pudding:
75 g (3 oz) plain chocolate
30 ml (2 tbsp) milk
175 g (6 oz) margarine
175 g (6 oz) light muscovado
sugar
2 eggs
175 g (6 oz) fresh white
breadcrumbs
30 ml (2 tbsp) cocoa powder
Sauce:
225 g (8 oz) vanilla flavoured
toffees
150 ml (1/4 pt) milk
15 g (1/2 oz) butter
108
Chocolate and almond cake
Dish: lined 20cm 8” shallow dish
1. Cream together butter and sugar. Gradually add egg. Add
flour, cocoa powder, ground almond, milk then syrup.
2. Pour into a lined 20 cm 8” shallow pyrex dish.
Cook on MEDIUM power for 6 mins.
3. Cream butter until soft and gradually add cocoa powder and
icing sugar. Lastly adding milk as required.
Fruit cake
Dish: 7” soufflé dish greased and lined
1. Cream butter and sugar until light and fluffy. Mix in the
lemon rind. Beat in the eggs
2. Fold in the flour, spice and the rest of the ingredients.
3. Cook on LOW power for 20 mins.
Chocolate saucy pudding
with toffee sauce
Dish: 1.2 litre (2 pt) pudding basin
Oven accessory: glass turntable
1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle
of greaseproof paper.
2. Melt the chocolate with the milk on HIGH power for 1 min.
and mix until smooth.
3. Mix the margarine and sugar together, add the cooled
chocolate and eggs.
4. Add the breadcrumbs and cocoa powder and mix well.
Fill the basin with the mixture and cook on HIGH power for
6-7 mins. or until cooked. Leave to stand for 5 mins. before
turning out.
5. Meanwhile, prepare the sauce by combining all ingredients
in a large jug and cook on HIGH power for 2-3 mins. or until
smooth. Stir vigorously and pour over the pudding.
74
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 109
Ingredients
100 g (4 oz) butter or
margarine
50 g (2 oz) light brown sugar
30 ml (2 tbsp) golden syrup
225 g (8 oz) rolled oats
450 g (1 lb) plums, stoned
and thinly sliced
5 ml (1 tsp) ground cinnamon
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 (1/4 pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional: Add 1 tbsp of
sultanas.
Ingredients
6 slices of bread, buttered
and cut in half diagonally
75 g (3 oz) mixed dried fruit
450 ml (3/4 pt) milk
3 eggs
25 g (1 oz) caster sugar
3 ml (1/2 tsp) nutmeg
Plum & oat layer
Makes 8 slices
Dish: 20 cm (8") ceramic flan dish
Oven accessory: glass turntable + Enamel tray
1. Place the butter, sugar and syrup in a bowl. Cook on HIGH
power for 1-2 mins. or until melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the plums
over the top in overlapping rows and sprinkle with
cinnamon.
3. Sprinkle the remaining oat mixture over the plums and
gently press down.
4. Cook on Combination: CONVECTION 220°C + LOW
power for 8-10 mins. or until the mixture is firm and golden
brown.
5. Cut into slices while hot, then allow to cool in the dish.
Steamed suet sponge pudding
Serves 4
Dish: 1 litre (2 pt) pudding basin
Oven accessory: glass turntable
1. In a mixing bowl, sift together the flour and salt. Stir in 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. Cook on HIGH power for 5-51/2
mins. until firm.
Bread and butter pudding
Serves 4
Dish: 20 x 25 cm (8 x 10") oblong, greased dish
Oven accessory: glass turntable + Enamel tray
1. Arrange the bread and fruit in the prepared dish.
2. Warm the milk for 3 mins. on MEDIUM power but do not
allow to boil.
3. Beat together the eggs and sugar, add the milk, stirring
well.
4. Pour the mixture over the bread, sprinkle with nutmeg and
leave to stand for 15 mins. Cook on Combination:
CONVECTION 190°C + SIMMER power for 20-25 mins. or
until set and browned.
75
109
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 110
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 (1/2 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
Ingredients
4 medium sized apples
30 ml (2 tbsp) sugar
25-50 g (1-2 oz) mixed dried
fruit
25 g (1 oz) butter
Christmas pudding
Serves 6-8
Dish: 1.3 litre (21/2 pt) pudding basin lightly greased
Oven accessory: glass turntable
1. Place apple and carrot in a large bowl. Cover and cook on
HIGH power for 5 mins. Beat well to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH power 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
and cook on HIGH power for 4 mins. Stand for 5 mins.
Cook on HIGH power 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.
Baked apples
Serves 4
Dish: 20 cm (8") shallow dish
Oven accessory: glass turntable
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
and cook on HIGH power for 51/2 -7 mins. Stand for 5 mins.
before serving.
N.B. 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.
110
76
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 111
Baking guidelines
Covering
For traditional cakes, with long cooking times,
baked on convection mode only, it is
necessary to cover the top of the tin with foil
10-15 mins. after the start of baking. This is
not applicable to any of the recipes in this
section.
Dish size/shape
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Mixing/beating
Cakes cooked by microwave need to be well
Ingredients
125 g (4 oz) butter
200 g (7 oz) dark chocolate
(72% cocoa solids)
175 g (6 oz) soft brown
muscovado sugar
2 eggs, beaten
Few drops of vanilla essence
50 g (2 oz) plain flour
5 ml (1 tsp) baking powder
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.
Combination cooking.
DO NOT use spring form tins, use smooth,
and preferably seamless metal cake tins.
Luscious chocolate brownies
Dish: 18 cm (7") square dish, lined
Oven accessory: glass turntable + Enamel tray
1. Melt the butter with 50 g of the chocolate in a bowl on
MEDIUM power for 1 minute 30 seconds.
2. Put the eggs, sugar and vanilla essence in a bowl, then sift in
the flour and baking powder.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Chop the remaining chocolate into rough chunks and stir into
the brownie mixture.
5. Spoon into the dish, spread evenly and cook on Enamel tray,
Combination: CONVECTION 220°C + SIMMER power for
9-12 minutes until firm.
Ingredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (31/2 fl oz) milk
beaten egg to glaze
Fruit scones
Makes 12
Dish: baking sheet (round)
Oven accessory: glass turntable + Enamel tray
1. Preheat oven on CONVECTION 210°C.
2. Sift the flour, salt and baking powder together. Rub in fat
until the mixture resembles fine breadcrumbs. Add sugar
and sultanas.
3. Make a well in the centre and stir in enough milk to form a
soft dough.
4. Knead lightly. Pat out to 2cm (3/4") thick and cut into 10
rounds with a 5 cm (2") cutter. Place on baking sheet, brush
with beaten egg and cook on CONVECTION 210°C for
10 - 15 mins. or until well risen and golden brown.
77
111
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 112
Ingredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado
sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado
sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated
coconut
1 lemon, grated rind plus
30 ml juice
Ingredients
Streusel Topping
50 g (2 oz) butter
75 g (3 oz) plain flour
30 ml (2 tbsp) granulated
sugar
15 ml (1 tbsp) ground mixed
spice
Muffins
225 g (8 oz) plain flour
10 ml (2 tsp) baking powder
150 g (6 oz) caster sugar
2.5 ml (1/2 tsp) salt
finely grated rind of 1/2 lemon
175 g (6 oz) fresh or frozen
berries, raspberries or
blueberries are ideal
75 g (3oz) butter
110 ml (6 fl oz) buttermilk
1 egg, lightly beaten
2.5 ml (1/2 tsp) vanilla
essence
112
Lemon and raisin flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased
Oven accessory: glass turntable + Enamel tray
1. Place the flour, oats and sugar in a bowl and rub in the
butter. Press the mixture into the greased dish and press
until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power
for 30 - 60 seconds or until melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination:
CONVECTION 220°C + SIMMER power for 8 - 9 minutes
or until firm and golden brown. Divide into equal pieces and
allow to cool.
Streusel topped fruit muffins
Makes 12
Dish: 2 x 6 hole muffin tin + 12 paper muffin cases
Oven accessory: glass turntable + Enamel tray
1. Melt the butter on HIGH power for 10-20 seconds. Combine
the streusel topping ingredients to make a soft dough and
reserve. Chill.
2. Sift together the flour, baking powder, sugar and salt. Add
the lemon rind and the fruit.
3. Melt the butter on HIGH power for 30 seconds - 1 minute,
mix in the buttermilk, egg and vanilla essence. Lightly stir in
the flour mixture and divide between 12 muffin cases.
4. Crumble small amounts of streusel topping over each
muffin and cook in two batches in preheated oven on
CONVECTION 180°C for 22 minutes, until browned and
well risen.
78
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 113
Preserves
Sterilizing jars
Covering
Jam jars can be sterilized by microwave ready
for your jams. Half fill with water and heat
them on HIGH power 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.
Do not cover preserves whilst cooking, apart
from if recommended in the recipe.
If you wish to cook larger quantities than
given in the recipes below, revert to the
traditional hob method, using a traditional
recipe.
DO NOT SEAL PRESERVING JARS IN
YOUR MICROWAVE.
Dish size
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.
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.
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
WE DO NOT RECOMMEND THAT YOU USE
YOUR MICROWAVE TO STERILISE
BABIES’ BOTTLES.
Setting point
Soft fruit jam
Makes approx. 11/2 lbs jam
Dish: large bowl
Oven accessory: glass turntable
1. Place all ingredients in a large bowl and stir. Cook on HIGH
power 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.
79
113
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 114
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (11/2 pts) water
450 g (1 lb) sugar
knob of butter
Ingredients
4 lemons, grated rind and
juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
114
Orange marmalade
Makes 11/2 -2 lbs
Dish: 6pt pyrex ® bowl
Oven accessory: glass turntable
1. Grate oranges and lemon ensuring all the pith is left on the
fruit. Set the rind aside.
2. Peel the fruit and put it 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. Cover with pierced clingfilm and cook on
HIGH power 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 HIGH power for 10 mins. until rind is tender,
stirring occasionally. Stir in the sugar until dissolved.
7. Cook on HIGH for 8 mins covered with pierced clingfilm.
Stir in the butter and cook uncovered to setting point 18-20
mins.
8. Leave to stand for 10 mins then pour into warmed sterilized
jars.
N.B Do not double this recipe as it will boil over.
Lemon curd
Makes 2 lbs
Dish: large bowl
Oven accessory: glass turntable
1. Place all ingredients in bowl. Mix well.
2. Cook on HIGH power 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.
80
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 115
Questions and answers
Q
Q
Q
Q
Q
My microwave oven causes interference
with my TV, is this normal?
My oven has an odour and generates
smoke when using the CONVECTION,
COMBINATION and GRILL function.
Why?
Sometimes warm air comes from the
oven vents. Why?
My oven stops cooking by microwave and
“H97” and “H98” appears in the display
window.
“DEMO MODE PRESS ANY KEY”
appears in the display and the oven
does not cook. Why?
A
A
A
A
A
81
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, hair dryers, etc. It does not
indicate a problem with your oven.
It is essential that your oven is wiped out
regularly particularly after cooking by
CONVECTION, COMBINATION or GRILL.
Any fat and grease that builds up will
begin to smoke if not cleaned.
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.
The display indicates a problem with the
microwave generation system. Please
contact an authorised Service Center or
ring the Customer Communications Centre
on 0344 844 3899 who can recommend a
service agent.
The oven has been programmed in
DEMO MODE. This mode is designed
for retail store display. Deactivate this
mode by touch Micro Power once and
Stop/Cancel 4 times.
115
IP4979_37X69BP_Eng_01_140911:E00036R20BP Qk4 2014/9/11 15:50 Page 116
Technical specifications
Rated voltage:
Operating frequency:
Input power:
Microwave
Grill
Convection
Output power:
Grill
Convection
Outer dimensions:
Oven Cavity dimensions:
Weight:
Noise:
230-240 V 50 Hz
2450 MHz
Max 2325 W
1135 W
1305 W
1320 W
1000 W (IEC-60705)
1300 W
1300 W
520 mm (W) x 395 mm (D) x 310 mm (H)
359 mm (W) x 352 mm (D) x 217 mm (H)
14.2 kg
50 dB
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.
116
82
IP4979_37X69BP_Cover_01_140911:E00037P40EP English 2014/9/11 15:45 Page 4
learn
Visit Panasonic's The Ideas Kitchen
website for Microwave advice, recipes,
cooking tips and offers:
www.theideaskitchen.co.uk
cook
share
PHONE OUR
CUSTOMER COMMUNICATIONS CENTRE
0344 844 3899
For service or spares.
Or order spares direct on line at
www.panasonic.co.uk
F0003BS30BP
© Panasonic Corporation 2015
PA0515-0
Web Site:http://www.panasonic.co.uk
Printed in P.R.C.