Panasonic NNCT756 Operating Instructions

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®
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NN-CT776 / NN-CT766 / NN-CT756
Français
Microwave/Convection Cookery Book
Kochbuch für die Mikrowellengeräte
Kookboek voor combinatie magnetron-oven
La Cuisine Gourmande avec Votre Four Combiné
Recettario per forni a microonde combinati
Recetario para microondas combinado
®
E000B7N00EP
M0506-0
Printed in the UK
Panasonic Manufacturing U.K. Ltd.
Pentwyn Industrial Estate
Cardiff
CF23 7XB
UK
Microwaving Principles
Microwaving energy has been used in this
country to cook and heat since early
experiments with RADAR. Microwaves
themselves are in fact present in the
atmosphere all the time - both naturally
and from manmade sources. Manmade
microwaves include radar, radio and
television waves, telecommunication links
and car phones. If you follow our basic
recommendations and keep your oven
clean, then it will be completely safe.
Your microwave oven converts electricity
into microwaves in the magnetron.
MICROWAVES CANNOT PASS
THROUGH METAL AND THEREFORE
METAL COOKING UTENSILS CAN
NEVER BE USED ON MICROWAVE
ONLY.
Microwaves are REFLECTED off metal, so
they bounce off the walls and the metal
door screen, back onto the food.
Many years ago it was discovered that one
of the effects of microwaves is to make
water molecules VIBRATE very quickly.
Because all foods contain water to a
greater or lesser extent, they can quickly
be heated by the friction caused by this
vibration.
They contain no heat themselves and pass
through the cooking container i.e. are
transmitted, to be ABSORBED by the
water molecules, as well as sugar and fat
particles in the food.
Microwave
Water Molecule
Absorption
Vibration
En-2
microwaving, particularly for dense foods
i.e. meat and cakes and reheated meals.
The dish used to cook or reheat the food
will get warm during cooking, as the heat
conducts from the food. Even in
microwaving, oven gloves are required!
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, i.e. the food
cooks from the outside inwards.
When a microwave oven is switched off, the
food will continue to cook by this conduction NOT BY MICROWAVE ENERGY. Hence
STANDING TIME is very important in
Foods Not Suitable for Cooking by
Microwave
Yorkshire Puddings,
Souffles,
Double Crust Pastry Pies
Because these foods rely on dry external
heat to cook correctly, do not attempt to
cook by microwave.
Eggs boiled in their shells should not be
cooked by microwave as they will explode.
Foods that require deep fat frying cannot
be cooked either.
ACCESSORIES TO USE
Always use the glass tray when using
MICROWAVE power only.
DO NOT use any other METAL accessory
- this can cause arcing and may damage
your oven. (For Combination programs the
metal tray is used).
English
Inverter technology is the key
Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key
technology for making a very different type of microwave oven which has a number of special qualities:
• It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows
cooking and defrosting food without losing its flavour.
• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing
microwave output.
• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which
replaces the currently used bulky transformer.
• Finally, at the end of the product’s useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens
environmentally friendly.
Contents
Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . .3-4
General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6
Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Defrosting Common Foods Chart . . . . . . . . . . . . . . . . . . . . . . .8
Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10
Reheating by Microwave Chart . . . . . . . . . . . . . . . . . . . . . .9-10
Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . .13
Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-17
Guidelines For Using The Recipes in This Book . . . . . . . . . . .17
Recipes
Soups and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20-21
Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-24
Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . .25-26
Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . .27-28
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30
Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-32
Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-34
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35-36
Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37-38
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-43
Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
En-1
English
Quick Check Cookware Guide
Microwave
Oven Accessories
Cooking Containers
✔
●
●
●
Use plain white kitchen towel for short
cooking times only.
DO NOT use patterned kitchen towel.
DO NOT use melamine dishes.
Use plastic dishes only if designed for
microwave use.
DO NOT cook foods high in fat or sugar,
or foods that require a long cooking time
(e.g. brown rice, Christmas Puddings) in
plastic containers.
●
●
●
✗
Wicker baskets can be used for very
short reheating times only - check these
items do not have metal staples.
Take care with pottery items DO NOT use unless completely glazed.
DO NOT use wooden items for cooking
- these will dry out and burn.
Grill
Oven Accessories
Cooking Containers
✔
✗
En-3
Combination
Cooking Containers
Oven Accessories
✔
●
For more information about combination
modes, refer to operating instructions.
●
●
DO NOT place metal containers
directly onto wire rack - place onto metal
tray.
DO NOT use spring form tins for cakes.
DO NOT use enamelled pie plates for
cooking pastry items.
●
●
✗
Should arcing occur when cooking by
Combination, press the Stop pad twice
to cancel the program, then continue
cooking on CONVECTION only.
DO NOT use dishes with a gold/silver
decoration, as these will arc and the
pattern will lift off the dish.
Convection
Cooking Containers
Oven Accessories
✔
●
En-4
✗
DO NOT use plastic microwave containers unless especially designed to take
temperatures of 250°C.
PIERCING
The skin or
membrane on
some foods will
cause steam to
build up during
cooking. These
foods must be
pierced or a strip
of skin should be
peeled off before
cooking to allow
the steam to escape. Eggs, potatoes, apples,
sausages etc, will all need to be pierced before
cooking. DO NOT ATTEMPT TO BOIL EGGS
IN THEIR SHELLS.
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cooking, to allow
heat to finish conducting to cook the centre
completely.
MOISTURE
CONTENT
Many fresh foods
e.g. vegetables
and fruit, vary in
moisture content
throughout the
season. Jacket
potatoes are a
particular
example of this.
For this reason
cooking times may have to be adjusted
throughout the year. Dry ingredients e.g. rice,
pasta, can dry out further during storage and
cooking times may differ from ingredients
freshly purchased.
MEAT JOINTS - Stand 8-10 mins.
VEGETABLES - Boiled potatoes benefit
wrapped in tin foil.
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.
If food is not cooked after STANDING
TIME, return to oven and cook for
additional time.
JACKET POTATOES - Stand 5 mins.
wrapped in tin foil.
removing from dish.
RICH DENSE CAKES - Stand 15-20 mins.
FISH - Stand 2-5 mins.
EGG DISHES - Stand 2-3 mins.
PRECOOKED CONVENIENCE
FOODS - Stand for 5 mins.
PLATE MEALS - Stand for 2-5 mins.
High
1000 W
Defrost
270 W
Medium 600 W
Low
440 W
Simmer
250 W
Warm
100 W
CLING FILM
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.
STANDING TIME
LIGHT CAKES - Stand 5 mins. before
Micro Power
English
General Guidelines
Use
Reheating meals and sauces, cooking fish, vegetables, sauces, preserves
Defrosting frozen foods
Roasting, egg sauces, heating milk, cooking sponge cakes
Chicken casseroles, quiches
Cooking stews and casseroles, rice puddings, rich fruit cakes, egg custards
Softening ice-cream, butter, cream cheese
En-5
General Guidelines
DISH SIZE
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.
QUANTITY
Small quantities cook faster than
large quantities, also small meals
will reheat more quickly than
large portions.
DENSITY
Porous airy foods heat more
quickly than dense heavy foods.
SHAPE
Even shapes cook evenly. Food
cooks better by microwave when
in a round container rather than
square.
ARRANGING
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
SPACING
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
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.
STARTING TEMPERATURE
The colder the food, the longer it
takes to heat up. Food from a
fridge takes longer to reheat than
food at room temperature.
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.
TURNING AND STIRRING
Some foods require stirring during
cooking. Meat and poultry should
be turned after half the cooking
time.
LIQUIDS
All liquids must be stirred before
and during 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.
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.
En-6
During the standing stages there is no microwave power in the oven,
although the light will remain on and the turnatable will turn. The
automatic stand times ensure a more even defrost and for small items
the usual stand time can be eliminated.
Tips for Defrosting
Check the defrosting several times, even if you use the automatic buttons.
Observe the standing times.
MINCED MEAT OR CUBES OF MEAT AND SEAFOOD
Since the outside of
these foods quickly
defrosts, it is necessary
to separate them, break
the blocks into pieces
frequently while
defrosting and remove
them when they have
defrosted.
STANDING TIMES
Individual portions of food
may be cooked almost
immediately after defrosting
(5 minutes standing time for
steaks, 15 minutes for fruit
and pastry). It is normal for
large portions of food to be
frozen in the centre. Before
cooking, allow to stand for a
minimum of one hour.
During this standing time,
the temperature becomes evenly distributed and the food is defrosted by
conduction. NB If the food is not going to be cooked immediately, store it in
the refrigerator. Never refreeze defrosted food without first cooking it.
SMALL PORTIONS OF FOOD
JOINTS AND POULTRY
It is preferable to place the
joints on an upturned plate
or plastic rack so that they
are not resting in the juices.
It is essential to protect
delicate or projecting parts
of this food with small
pieces of foil to prevent
these parts from cooking. It
is not dangerous to use
small pieces of foil in your oven, provided they do not come into contact
with the oven walls.
Chops and chicken
pieces must be
separated as soon as
possible so that they
defrost evenly
throughout. Fatty parts
and the ends defrost
more quickly. Place them
near the centre of the
turntable or protect
them.
Auto Weight Defrost
This feature allows you to enter the weight in
grams and the oven will select the correct
defrosting time. Do not use for porous foods e.g.
bread, cakes and convenience foods etc.
The Inverter defrost system used in Auto Weight
Defrost programs uses a random sequence of
pulsing microwave energy. This speeds up the
defrosting process, giving a quick and more
even defrost.
See Operating Instructions for selection of the
grams. During the defrosting process, the oven
will beep to remind you to check the food i.e.
turn, shield or break the food apart, as shown
above.
En-7
English
Defrosting Guidelines
The biggest problem when defrosting food in a microwave is to get the
inside defrosted before the outside starts to cook.
For this reason Panasonic have made the defrosting on your oven
CYCLIC DEFROST, just select the 270 watts DEFROST Min
pad and
set the required time. The oven then divides this time into 8 stages.
These stages alternate between defrosting (total of 4) and standing (total
of 4).
Defrosting Common Foods
Select Defrost Power Min
270 W then the approximate time given below.
The times given below are guidelines only. Always check the progress of the food by opening the oven door and then
re-starting. For larger quantities adjust times accordingly. It is not essential to cover food during defrosting.
Food
MEAT
- joints with bone#
- roast filleted#
- chops#
- cutlets#
- kidneys*
- lean beef*
- entrecôte*
- minced beef, sausage meat, pork mince*
- hamburger*
- meat for stewing/braising*
- whole poultry#
- poultry pieces#
- poussin#
- rabbit#
- pork sausages*
BUTTER
FRUIT COULIS*
CHEESE*
RED FRUIT*
CAKES AND PUDDINGS
- Victoria Sandwich Cake
- Black Forest
- Bavarois
- raspberry tart
CONCENTRATED FRUIT JUICE
PASTRY
- sweet flan or shortcrust*
- puff*
FISH
- whole#
- fillets#
- fish steak with bone*
- thick steaks without bone*
- shrimps/prawns*
Weight/quantity
Time in minutes
Standing times (minimum) in minutes
500 g
500 g
500 g
250 g
250 g
430 g (2)
150 g
500 g
200 g (2)
400 g (4)
500 g
500 g
1 kg (4)
400 g
500 g
300 g (2)
250 g
200 g
450 g
250 g
300 g
500 g
18 - 20
20 - 22
8 - 12
6-7
7-8
11 - 12
4-6
10 - 12
6-7
10 - 12
12 - 14
12 - 13
22 - 24
15
14 - 15
10 - 11
2
3-4
3
5-6
9
12
60
70
15
10
10
10
10
10
10
10
15
60
30
30
30
15
10
10
10
10
10
10
400 g (1)
550 g (1)
110 g (1 portion)
470 g (1)
200 ml
7
4-5
8 seconds
10
4
10
15
15
15
4
370 g (block)
300 g (block)
4-5
3-4
5
5
400 g (2)
500 g (4)
380 g (2)
200 g (2)
200 g
10 - 12
13 - 14
10
9
7
15
15
15
15
10
NOTES
# turn this food halfway through defrosting and protect ends and
projecting parts with foil.
* stir, turn or separate several times during defrosting.
En-8
Many convenience foods are readily available in supermarkets. You may
also wish to reheat homecooked food or leftovers. This can all be done
safely in your oven, however you must check the food carefully to see if it
is piping hot before serving, just as you would in a conventional oven.
Chilled foods to be reheated must also be stored correctly.
How do I choose which method to reheat by?
The heat method i.e. Microwave only or Combination, depends on the
type of food to be reheated. For foods that do not require browning,
reheat by microwave only. For foods that do require browning, reheat by
Combination.
How long do I reheat foods for?
There are reheating charts for Microwave and Combination: these
charts give timings that are a guideline ONLY, as the exact time will
depend on the weight of the food, size of the dish used and start
temperature.
What should I do if the food I am reheating does not appear
in the charts?
It is not possible to test every food available for the following charts,
however we have selected a great variety of foods, and suggest that by
following the guidelines given, you can reheat safely and successfully.
English
Reheating
Stirring and Turning
Whenever possible, foods should be stirred or turned over during
reheating. This helps ensure that the food reheats evenly on the outside
and in the centre.
Standing Time
Many foods require a STANDING TIME after reheating. Standing time is
a rest time which allows the heat in the food to continue to transfer to the
centre, thus eliminating cold spots. If the food has been covered during
the reheating time, then leave the covering on during the standing time.
Stand time is particularly important for dense foods e.g. Lasagnes,
Gratins, etc and those foods that cannot be stirred during reheating.
When is food reheated?
Reheated food should be served “piping hot” i.e. steam should be visibly
emitted from all parts. As long as good hygiene practices have been
followed during the preparation and storage of the food, then reheating
by microwave or Combination present no added safety risks.
Foods that cannot be stirred should be cut with a knife to test that they
are well heated through.
Even if manufacturer’s instructions or the times in the reheating charts
have been followed, it is still important to check that the food is piping
hot. If in doubt, always return the food to your oven for further reheating.
Reheating by Microwave
Food
DELICATESSEN STARTERS
- croque monsieur
- shellfish (1)
- unfilled pancake (1)
- stuffed pancake (1) (2)
- soup (1) (2)
- small pizza (1)
- small quiche (1)
- Nem, Samosa (2)
READY-COOKED DISHES
- stuffed tomatoes (1)
- Chilli con Carne (1) (2)
- Chicken Korma with rice (2) (3)
- Quenelles (1) (2)
- Snails (1)
- Gratin dishes (starchy with meat) (1)
Weight/quantity
Fresh
Frozen
1 piece (170 g)
2 pieces (320 g)
1 piece (170 g)
2 pieces (220 g)
1 piece
1 piece (150 g)
2 pieces (300 g)
400 g
1 litre
1 piece (160 g)
1 piece (130 g)
2 pieces (150 g)
MAX 1 min
MAX 2 mins
MAX 2 mins
–
MAX 30 secs
MAX 2 mins
–
MAX 4 mins
MAX 6 to 7 mins
MAX 1 min
600 W 1 min 10 secs
MAX 20 to 30 secs
MAX 2 mins 30 secs to 3 mins
MAX 5 mins
MAX 3 mins
MAX 6 to 7 mins
–
MAX 3 to 4 mins
MAX 5 mins
–
MAX 11 to 12 mins
MAX 2 mins 30 secs to 3 mins
MAX 3 mins
MAX 4 mins
1 piece (170 g)
400 g
350 g
4 pieces (320 g)
6 pieces (240 g)
12 pieces (100 g)
300 - 400 g
600 g
1 kg
MAX 2 mins
MAX 3 mins 40 secs
–
440 W 4 mins
–
250 W 3 to 4 mins
MAX 3 mins
MAX 6 to 8 mins
MAX 10 to 11 mins
MAX 6 to 7 mins
–
MAX 6 mins
–
600 W 6 mins
440 W 3 to 4 min in their tray
MAX 8 to 10 mins
MAX 13 to 14 mins
MAX 16 to 18 mins
En-9
Reheating by Microwave
Food
READY-COOKED DISHES (cont.)
- vegetable gratin (with/without meat) (1)
- fish gratin (1)
- fish in sauce (1)
FILLINGS
- starchy (1)
- vegetables (1)
Weight/quantity
Fresh
Frozen
MAX 3 mins
MAX 10-11 mins
–
–
–
MAX 8 to10 mins
MAX 16-18
600 W 12 to 15 mins
MAX 18 mins + 250 W 5 mins
MAX 6 to 7 mins
300 g
100 g
200 g
MAX 2 to 3 mins
MAX 1 min to 1 min 30 secs
MAX 1 min 30 secs to 2 mins
MAX 4 to 5 mins
–
–
200 g
200 g
400 g
210 g
450 g
1000 g
150 g
300 g
MAX
MAX
MAX
MAX
MAX
MAX
MAX
MAX
MAX
MAX
MAX
–
–
–
MAX
MAX
300-400 g
1 kg
450 g
1 kg
225 g
- purée (1) (2)
of potato
of vegetables
- spaghetti in sauce (1)
- rice (1)
MEAT
- hamburger (raw) (1)
- pieces of cooked meat
minced steak (1)
pork 2 pieces (1)
lamb 2 pieces (1)
beef 2 pieces (1)
chicken leg (1)
MISCELLANEOUS
- baby food
(small pot at room temperature)
-
breakfast pastries (3)
bread (3)
sliced sandwich bread
slice
baguette
1 wholemeal loaf
rye bread roll
- muffins
- sweet pop corn
1 piece (150 g)
100
130
160
120
205
g
g
g
g
g
30 g
120 g
200 g
2 x 50 g
800 g
60 g
150 g
500 g
1 piece (85 g)
3 x 85 g
2 x 80 g
1 x 100 g
1
1
3
2
4
7
1
2
min 30 secs
to 2 mins
mins 30 secs
mins
mins
to 8 mins
min
mins 30 secs
4 mins 30 secs
5 mins
8 mins
2 mins 30 secs
4 mins 30 secs
–
MAX 1 min 30 secs
600 W 40 to 50 secs
600 W 1 min 30 secs
600 W 1 min
600 W 50 secs
MAX 1 min 40 secs
–
–
–
–
–
600 W 15 secs Test
600 W 25 secs Test
600 W 40 secs Test
–
–
–
–
MAX 30 to 40 secs or 270 W
–
–
–
–
–
–
–
–
270 W
8 mins
MAX 40 secs
MAX 30 to 40 secs
MAX 2 mins 30 secs + 1/2 hr stand
MAX 40 secs
MAX 1 min 10 secs
270 W
3 mins, then rest 5 mins
MAX 2 mins 40 secs to 3 mins
3 mins
(1) Cover. (2) Stir halfway through cooking time. (3) Remove packaging and wrap in absorbent paper.
BABY BOTTLES and FOOD JARS - CAUTION
Milk or formula MUST be stirred or shaken thoroughly before heating
and again at the end, and tested carefully before feeding a baby.
For 210-240 ml of milk at fridge temperature, remove top and teat. Heat
on MAX (1000 W) for 25-30 secs. CHECK CAREFULLY.
En-10
For 90 ml of milk at fridge temperature, remove top and teat. Heat on
MAX (1000 W) for 10-15 secs. CHECK CAREFULLY.
N.B. Liquid at the top of the bottle will be much hotter than at the bottom
of the bottle and must be shaken thoroughly before checking the
temperature.
Restoring cheese to room temperature
Cheese removed from the refrigerator must be placed in the oven and
"warmed" for 30 seconds-1 minute (depending on the size of the cheese)
at 250 W.
Blanching almonds or hazelnuts
Cover with hot water and cook for 3-6 minutes on 1000 W (return to boil).
Cool, drain and the skin is then easy to remove.
Drying herbs
Place absorbent paper on the turntable. Carefully spread out the finely
chopped, fresh herbs on the paper. Repeat several times if necessary.
Heat on 1000 W for a few minutes, checking them every 30 seconds until
the herbs begin to dry. Extreme care must be taken to ensure that the
herbs do not remain in the oven too long; otherwise, they will
disintegrate, and possibly catch fire. Leave the herbs on the absorbent
paper for a further 2 hours at room temperature, then store in air-tight
containers.
Making caramel
Cook 100 g of sugar with 2 tablespoons of water in a bowl for 23 minutes on 1000 W, checking halfway-through cooking time. Remove
caramel before it becomes darkened since it will continue to cook
outside. You can stop the cooking with 2 tablespoons of very hot water
(beware of sharp edges).
Liquifying hardened honey
Remove the lid to the pot, place in oven and heat on 250 W for 3050 seconds, depending on the quantity. Stir and repeat if necessary.
Croutons in minutes
Cut two slices of white bread into small cubes. Spread out these cubes
on a plate. Heat on 1000 W for 2 minutes then allow to stand for 5
minutes. You can rub a clove of garlic on the slices of bread before
cutting them or drizzle with a few drops of olive oil.
How to obtain more juice from an orange or a lemon
Before squeezing, place orange or lemon in microwave for 30-40
seconds on 1000 W, then squeeze immediately; this will produce more
juice.
Melting butter
100g of butter in a ramekin dish covered with a saucer will melt in around
1 minute at 600 W.
Melting chocolate
Break 100 g chocolate into little pieces into a bowl and heat at 600 W for
2-21/2 minutes (the time may vary depending on the cocoa and sugar
content). Stir at least once during cooking.
Leaving dough to prove
Place the covered dough in the oven and heat for around 5 minutes on
270 W
(for 500 g of dough). Leave the dough in the oven (away
from air currents) until it has doubled in volume.
Making mulled wine
In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest
of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar
according to taste. Heat on 1000 W for 1-11/2 minutes.
"Deodorise" your oven
To rid your oven of that "fishy" smell, place a bowl of white wine vinegar
or water with the juice of a lemon inside the oven. Heat on 1000 W for 5
minutes. Wipe off the steam that collects on the oven walls.
Preparing a hot compress
Heat a clean, damp, folded cloth on a plate for 1-2 minutes on
1000 W. Check temperature before applying the cloth.
En-11
English
Microwave Cooking Tips
To soften butter for easy spreading on removal from the fridge
Soften for 35-40 seconds on 270 W
(for 150g). Remove any foil
beforehand.
Swelling dried fruit
Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be
swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes.
Allow to stand for 10 minutes.
Convection/Bake Cooking
Your oven can be used as a conventional
oven using the CONVECTION/BAKE
mode, which incorporates rear heating
element with a fan to circulate the air on
the CONVECTION/BAKE mode.
Fan assisted ovens are very efficient
therefore foods can be cooked quickly at a
lower temperature, saving time and energy
when the CONVECTION/BAKE mode is
used.
When using the oven on
CONVECTION/BAKE there is NO
microwave power, i.e. the oven is
operating as a conventional oven and you
can use all your standard metal baking tins
and ovenware.
REMEMBER: If the CONVECTION mode
is used, in most instances it will be
necessary to reduce the temperature by
20°C when using cooking temperatures
stated in other cookbooks.
USE
(PREHEAT OVEN)
TEMPERATURE
100-110°C
Meringues
120-140°C
Meat and Fish Terrines, Potted Meats, Drying Herbs
150-170°C
Poached Eggs, Fruit Cakes
180-190°C
Quiches, Flans, Crème Caramels, Macaroons, White Meat, Braised
and Stewed Meat
200-220°C
230°C
240-250°C
Genoise, Soufflés, Whole Fish, Savarins
Poultry, Choux Pastry
Pizzas, Tarts, Biscuits, Small Puffed Pastries, Fruit Tarts, Small
Brioches, Rolled Biscuits, Red Meats
En-12
English
Grilling/Grill-Convection Cooking
Grill:
There are 3 GRILL settings: 1, 2 and 3.
Most meat foods can be cooked on the
hottest GRILL 1 setting. GRILL 2 and 3
settings are used for more delicate foods,
or those that require a longer grilling time
e.g. chicken portions. Unless otherwise
stated in a chart or recipe, always use
GRILL 1 setting.
Grill-Convection
The GRILL with fan-forced-air allows large
pieces of meat to be properly cooked and
roasted e.g. white meat, large pieces of
poultry, finishing for gratin.
There is NO MICROWAVE POWER ON
THE GRILL/CONVECTION-GRILL
PROGRAM.
Approximate Times for Grilling (GRILL 1)
Steak (4 pieces, well done)
Loin of pork (slices)
Porkchops
Kebabs
Sausages
Chicken legs
Toast
First side
Second side
10-12 mins.
12-14 mins.
12-14 mins
12-14 mins.
7-8 mins.
15-20 mins.
4-5 mins.
10-12 mins.
10-12 mins.
12-14 mins.
approx. 12 mins.
6-8 mins.
15-20 mins.
3-4 mins.
Grill-Convection Guide
Grill
Setting
3 (Low)
2 (Medium)
1 (High)
Oven
Temperature (°C)
100°C ● 110°C
120°C
150°C
170°C
180°C
190°C
200°C ● 210°C ● 220°C
230°C
240°C ● 250°C
Food
Meringues
Meat and fish pâtés, Herb drying
Sponge cakes
Quiches, baked custard
Soufflés, caramel custard, macaroons
Fish, large pieces of pastry, braised meat, stewed meat
White meat, choux, duck, open tarts
Roasted red meat, poultry, big brioches, large puffed pastry
Small puffed pastry, small brioches
En-13
Combination Cooking - Convection + Micro Power
Combination cooking is ideal for many foods. The microwave
power cooks them quickly, whilst the oven gives the traditional
browning and crispness. All this happens simultaneously,
resulting in most foods being cooked in 1/2-1/3 of the conventional
cooking time.
Not all foods are suited to cooking by this method and in many
cases small items which cook quickly by CONVECTION will not
gain anything by being cooked by Combination.
FOODS NOT SUITABLE FOR
COMBINATION COOKING
Biscuits
Boneless Convenience Joints
Meringues
Rich Fruit Cakes
Souffles
Small pastry items with a very moist filling
Unboiled Gammon
Whisked Sponge Cakes
The chart below describes the oven temperature and microwave power which will enable you to adapt your favourite recipes to
Combination cooking and also when using the many Combination cookery books available.
Oven Temperature
Microwave Power
230°C
100 W
220°C
250 W
190°C
190°C
100 W
250 W
170°C
160°C
440 W
100 W
Cooking:
Reheating:
Cooking:
Reheating:
Cooking:
Roasting:
Cooking:
Roasting:
Cooking:
Use
Chicken Portions and Breasts, Crisp Baked Potatoes, Chops
Pizza, Garlic Bread, Savouries
Pastry Pies, Pizza, Bread,
Chicken Portions in Breadcrumbs
Lasagnes, Cannelloni, Cauliflower Cheese
Quiche, Custard Tarts, Sponge-based Puddings
Chicken, Duck, Turkey
Lasagnes, Gratins
Joints of Lamb, Beef, Pork
Cakes (eg Madeira, Light Fruit etc.)
Casseroles, Rice Puddings, Meat Terrines
Foods that should be cooked on Combination + Microwave power, are meat recipes and egg dishes, as this reduces shrinkage.
En-14
TABLE FOR REHEATING FRESH OR FROZEN FOODS
Instructions: the symbol "+" signifies combination cooking. C signifies preheat pizza pan (place on glass tray for 5 mins. on 1000w).
In all other cases, combination reheating does not use the pizza pan, the oven must be preheated to the stated temperature with the
metal tray placed on the glass tray. For combination cooking the oven can be preheated to the indicated temperature with the metal
tray. Cooking by Microwave only, requires the glass tray only.
FOOD
ENTREÉS
Pastry apéritifs (raw)
Mini Tartlettes
Shellfish
Cheese Croissant
Quiche Lorraine
Leek Quiche
WEIGHT OR
QUANTITY
FRESH
FROZEN
16 pcs 210 g
12 pcs (160 g)
1 x 150 g
210°C + 100 W 5 min. (6)
210°C 5 min. (2)
GRILL1 + 600 W 2 min. 30
then 1 min. GRILL1 (1)
210°C + 250 W 3-4 min. (2)
200°C + 250 W 3 min. C
200°C + 250 W 6 min. C
200°C + 440 W 3 min. C
240°C + 100 W 12-13 min. (6)
200°C + 100 W 5-6 min. C
GRILL1 + 600 W 5-7 min. (1)
1 x 100 g
1 x 170 g
1 x 100-130 g
1 x 400 g
1 x 140 g
1 x 1000 g
Sausage Roll
Sausage Roll (raw)
Croque Monsieur
Ham/Mushroom Puff
1
2
1
1
1
x
x
x
x
x
120
130
150
120
450
g
g
g
g
g
180°C + 100 W 3-4 min.
then rest
Grill + 600 W 1. 30-2 min. C
Grill + 250 W 3-4 min. C (4)
210°C + 250 W 3-4 min. (2)
230°C + 250 W 8-9 min. (2)
180°C + 440 W 6 min. (1)
210°C + 440 W 4 min. (2)
200°C + 440 W 4-5 min. 30 (2)
AutoQuiche
200°C + 600 W 3 min. (2) or
AutoQuiche
180°C + 440 W 15 min.
then 8 min. stand (2)
Grill + 600 W 2-3 min. C
250°C + 250 W 9 min. (6)
Grill + 600 W 3-4 min. C (4)
200°C + 600 W 4 min. C
AutoQuiche
then 210°C 5 min. (2)
(1) place in a microwaveable and heat resistant dish on the high wire rack (combination cooking or grill only). (2) remove from packaging and place
directly on the high wire rack (combination cooking or grill only). (3) cover. (4) turn or stir halfway during cooking. (5) place on the metal tray. (6) place
on a sheet of baking paper on high wire rack. (7) place on a sheet of baking paper on low wire rack. Standing Time: it is imperative that the food is
allowed to rest after reheating: 3 to 6 mins. for entreés, bread, pastries, liquids and plated meals and 10 mins for gratins and tarts.
En-15
English
Combination Cooking
FOOD
WEIGHT OR
QUANTITY
FRESH
Pizza
1 x 120 g
1 x 250 g
1 x 500 g
1 x 500 g
200°C + 250 W 3. 30 min. C
230°C + 250 W 3 min. (2)
230°C + 250 W 4-5 min.
then GRILL1 2 min. (2)
230°C + 250 W 6 min.
then GRILL1 2 min. (2)
-
1 x 750 g
-
300-400 g
1000 g
200°C + 600 W 5 min. (1)
230°C + 600 W 10-11 min. (7)
Autogratin
Autogratin
250 g
500 g
430 g
-
AutoBread
then 10 min. stand
230°C + 100 W 14-15 min.
230°C + 100 W 11-12 min. then GRILL1 2 min.
2 x 80 g
1 x 300 g
1 x 150g
1 x 600g
Grill 1 + 440 W 2-3 min. and stand C
Grill 1 + 600 W 7 min. and stand C
440 W 1. 30 min. then 5 min. stand C (4)
1000 W 1. 30 min. C (4)
GRILL1 + 600 W 5-6 min. (1)
-
1 x 600 g
American Deep Pan Pizza
GRATINS
Lasagne Bolognese (1)
MISCELLANEOUS
1/4 Round Loaf
1/2 Country Loaf
DESSERTS
Nut Brownies
Waffle
Apricot Crumble
Tarte Tatin (apple side down)
FROZEN
Grill + 600 W 4 min. then Grill 4 min. C
AutoPizza
AutoPizza
AutoPizza
230°C + 600 W
then GRILL1 2-3
230°C + 600 W
then GRILL1 2-3
7 min.
min. (2)
9 min.
min. (2)
(1) place in a microwaveable and heat resistant dish on the high wire rack (combination cooking or grill only). (2) remove from packaging and place
directly on the high wire rack (combination cooking or grill only). (3) cover. (4) turn or stir halfway during cooking. (5) place on the metal tray. (6) place
on a sheet of baking paper on high wire rack. (7) place on a sheet of baking paper on low wire rack. Standing Time: it is imperative that the food is
allowed to rest after reheating: 3 to 6 mins. for entreés, bread, pastries, liquids and plated meals and 10 mins for gratins and tarts.
En-16
Below are some examples of foods that can be cooked or reheated by Combination. It is essential that the correct accessories are
used. If the food you wish to cook/reheat is not shown below, find a similar type of food and use the accessories as described.
Reheating
a. Garlic Bread
b. Frozen Pizza. Place on
high wire rack on metal
tray. By placing the food on
the high wire rack, the hot
air will circulate to give a
crisper base and sides.
c. Recipes in foil containers
should be transferred to a
Pyrex/ceramic container
and placed on the high wire rack on metal tray. DO NOT place foil or metal containers directly onto high wire rack ARCING will occur. Shallow foil containers may be placed directly onto the metal tray if they are not dented or damaged.
d. Small items should be placed on Pyrex/ceramic dish on the high wire rack.
Cooking
a. Casseroles should be
cooked in a heatproof,
microwave safe Pyrex or
ceramic dish on the metal
tray.
b. Quiches in ceramic quiche
dishes should have pastry
case baked blind first.
Place dish on the high wire
rack.
c. Bread loaves in Pyrex loaf dishes should be placed on metal tray.
d. Cake. Place cake in smooth seamed metal cake tin, directly onto metal tray. DO NOT use wire rack.
Guidelines For Using The Recipes In This Book
In our recipes we have given the best
cooking method for the recipe. Please
refer to page 2 for recipes not suitable for
cooking by microwave only and page 14
for foods not suitable for cooking by
Combination.
Metric or Imperial
The recipes in the book have been tested
using both metric and imperial
measurements. The quantities for each are
not always a direct comparison. ALWAYS
USE ONE SET OF MEASUREMENTS
ONLY within a recipe.
Stacking and Cooking on Two Levels
Two plated meals can be reheated at the
same time by microwave power, using a
plastic microwave stacking ring.
Remember to change meals over halfway
through the reheating time.
En-17
English
Combination Cooking - Accessories to Use
Soups and Starters
Guidelines
General Tips - Homemade Soups
POWER LEVEL
DISH SIZE
COVERING
Use
1000 W to bring soup to the boil,
then
440 W or
250 W power to cook
(or see individual recipes).
Always use a large dish or bowl - at least
twice the capacity of the soup.
Always cover soup with microwave cling
film or the lid designed for the dish.
REHEATING SOUP
MEAT SOUPS
For canned soups, or refrigerated soups,
transfer to a microwave safe container,
cover and reheat on
1000 W stirring
frequently.
When converting your favourite meat soup
recipes for microwave, use multi-stage
programming to bring the soup to the boil
on
1000 W for 10 mins. followed by
40-60 mins. on
250 W.
STARTING TEMPERATURE
COVERING
PASTRY
Remember foods reheated from the fridge
will take slightly longer than food at room
temperature.
Keep foods covered with cling film, or
another suitable lid, except for pastry
items.
Pastry items only reheat well by
microwave, if the pastry is very crisp.
During reheating pastry absorbs moisture
from the filling.
DEFROSTING FROZEN SOUP
As soups can be stirred easily as they
begin to thaw, it is quicker and usually
more convenient to defrost frozen soup
using
1000 W.
Stir frequently during the defrosting
process to ensure even and thorough
defrosting.
General Tips - Starters
Ingredients
225 g (8 oz) onions, sliced
50 g (2 oz) butter
25 g (1 oz) flour
1 litre (2 pt) hot beef stock
salt and pepper
bay leaf
To Serve:
French bread, lightly toasted
25 g (1 oz) grated cheese
En-18
French Onion Soup
Dish: large casserole or bowl
Oven Accessory: glass tray then high wire rack on metal tray on glass tray
1. Place onions and butter in dish, cover
and cook on
1000 W for 2-3 mins. or
until softened.
2. Stir in flour, gradually add the hot stock,
stirring well. Season and add bay leaf.
Re-cover and cook on
1000 W for
10 mins.
3. Remove bay leaf.
Serves: 4-6
4. Place the bread on high wire rack and
Grill
1 for 2 mins. until lightly
toasted. Turn over and top with grated
cheese. Grill
1 for another 2 mins. or
until cheese melts.
5. Ladle soup into individual serving
dishes and float a piece of French bread
on the top of each serving.
Ingredients
cauliflower, divided into florets
1 carrot, sliced
1/ red and green pepper, diced
2
2 sticks of celery, sliced
1 clove of garlic, peeled and crushed
1 onion, peeled and sliced
25 g (1 oz) butter
15 ml (1 tbsp) tomato puree
396 g (14 oz) can tomatoes
1 litre (2 pt) hot vegetable or chicken stock
25 g (1 oz) egg noodles
salt and pepper
1/
2
Ingredients
225 g (8 oz) smoked haddock
15 ml (1 tbsp) single cream
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) horseradish
100 g (4 oz) cream cheese
15 ml (1 tbsp) parsely, chopped
Garnish:
4 slices of lemon
sprigs of parsley
Tomato and Red Pepper Soup
Dish: large Pyrex® bowl
Oven Accessory: glass tray
1. Skin the tomatoes by plunging them in
boiling water for 30 seconds. Chop the
flesh and reserve any juice.
2. Place half the oil in a bowl with the onion.
Cook on
1000 W for 2 minutes,
stirring once. Add the peppers and
remaining oil, mixing well. Cover and
cook on
1000 W for 5 minutes,
stirring halfway through cooking.
3. Stir in the chopped tomatoes, tomato
purée, seasoning, sugar and a few
Serves: 4
tablespoons of stock. Cover and cook
on
1000 W for 4 minutes, stirring
halfway through cooking, until the
vegetables are tender.
4. Stir in the rest of the stock and purée in a
blender or food processor until smooth.
Strain the soup to remove the skins and
season to taste.
5. Pour into bowls, swirl in the soured
cream, if using, and garnish with dill.
Minestrone Soup
Dish: large casserole or bowl
Oven Accessory: glass tray
Serves: 4-6
1. Place vegetables with butter in
3. Add noodles and cook for a further
casserole dish. Cover and cook on
5 mins. or until vegetables are soft.
1000 W for 8 mins. Stir once.
Season to taste.
2. Add tomato puree, tomatoes and stock.
Cover and cook on 1000 W for 5 mins.
and then
440 W for 12-15 mins.
Smoked Haddock Pate
Dish: flat plate + 10 x 7.5 cm (4 x 3”) diameter ramekins
Oven Accessory: glass tray
Serves: 4
1. Place haddock and lemon juice in dish.
3. Decorate with lemon twists and parsley.
Cover and cook on 1000 W for 2 mins.
(Pate can be topped with 30 ml (2 tbsp)
or until fish flakes easily. Remove bones
of melted butter if desired).
and flake.
2. Blend fish with all other ingredients to
form a smooth pate. Divide mixture
between 4 ramekins. Smooth over top.
Ingredients Mushrooms a la Greque
15 ml (1 tbsp) oil
Dish: large casserole
1 onion, diced
1 clove garlic, crushed Oven Accessory: glass tray
60 ml (4 tbsp) tomato puree 1. Cook the onion and oil in dish on
150 ml (1/4 pt) white wine or vermouth
1000 W for 2-3 mins. or until soft.
5 ml (1 tsp) dried herbs
350 g (12 oz) button mushrooms
salt and pepper to taste
Serves: 4
2. Stir in all other ingredients, cover and
cook on
1000 W for 5 mins. or until
mushrooms are tender. Serve hot or
chilled.
En-19
English
Ingredients
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450 g (1 lb) red or orange peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml (16 fl.oz) vegetable stock
60 ml (4 tbsp) soured cream (optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Fish
Ingredients
350 g (12 oz) cod or huss, cubed
16 button mushrooms
8 cherry tomatoes
1 green pepper, cut into chunks
1 small can baby sweetcorn
1 small can pineapple chunks
Marinade:
1/ small onion, grated
2
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves garlic, crushed
30 ml (2 tbsp) parsley, chopped
Ingredients
4 Salmon Cutlets (800 g)
salt
freshly ground pepper
olive oil
4 tomatoes
Herbs de Provence
1 courgette
12 black olives
Fish Kebabs
Dish: shallow dish + wooden skewers
Oven Accessory: glass tray
1. Place pieces of green pepper in a bowl
with 30 ml (2 tbsp) of water. Cover and
cook on
1000 W for 1-2 mins. or until
slightly softened.
2. Prepare 8 kebabs by threading fish and
vegetables alternately. Place in a
shallow dish.
3. Mix together the marinade ingredients.
Pour over the kebabs, cover and leave
to marinate in the fridge for at least
2 hours.
4. Place the kebabs in a shallow dish.
Cover and cook on
1000 W for
61/2 mins. or until fish is cooked.
Rearrange the kebabs halfway through
cooking. Fish should be white and flake
easily.
5. Serve on a bed of long grain rice.
Provençal Fish Cutlets
Dish: Glass dish
Oven Accessory: Metal tray on glass tray
1. Wash and dry fish cutlets. Sprinkle with
salt, pepper and oil.
2. Cut the tomatoes in slices and remove
the stalk. Cut the courgette in slices.
Place the fish and the vegetables in a
glass dish and sprinkle with olive oil and
herbs de Provence.
Ingredients Bouillabaisse
225 g (8 oz) tomatoes
Dish: 3 litre (6 pt) casserole
75 ml (2 fl.oz) olive oil
Oven Accessory: glass turntable
30 ml (2 tbsp) tomato puree
2 onions, chopped 1. Skin the tomatoes and cut into four
1 large leek, sliced
pieces, removing the cores. Place the
4 garlic cloves, crushed
oil and tomato puree in a large bowl,
1.2 ltr (2 pt) fish stock
heat on
1000 W for 1 min. and mix
salt and black pepper
well. Add the onions and leek, cook on
150 ml (1/4 pt) dry white wine
1000 W for 3-4 mins. or until soft.
4 sprigs thyme 2. Add the garlic, tomatoes, stock, wine,
small piece of orange peel
thyme, salt, pepper and orange peel,
4 strands saffron
saffron and chilli sauce.
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
En-20
Serves: 4
Serves: 4
3. Place the dish on the metal tray and
cook on combination
180 °C and
600 W for about 20 minutes. Shortly
before the end of the cooking time, add
the olives to the dish.
Serves: 6
Heat on
1000 W for 3-4 mins. Skin
the fish, cut into chunks and add to the
tomato liquid. Cover and cook on
1000 W for 3-4 mins. or until the fish is
cooked. Add the mixed seafood and
prawns and heat again for 2-3 mins. on
1000 W or until hot, taking care not
to overcook the fish.
3. Serve garnished with Dill.
over lemon juice. Cover and cook on
1000 W for 7-8 mins. (or AUTO
PROGRAM FISH) until flesh flakes and
is cooked.
2. Leave to stand covered.
Ingredients
50 g (2 oz) butter
50 g (2 oz) plain 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
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 (2 oz) 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
bowl. Cook on
1000 W for 2-3 mins.
or until brown, stirring halfway.
4. Drain liquid from fish. Spoon the
almonds and butter over and serve.
Haddock and Spinach Florentine
Dish: 20 cm (8”) square dish
Oven Accessory: glass tray then metal tray on glass tray
Serves: 4
1. Mix together the butter, flour and milk in 3. Place the fish in a single layer on top of
the spinach.
a large jug and cook uncovered on
1000 W for 4 mins. or until sauce
4. Pour the cheese sauce over the fish to
has thickened, whisking every minute.
cover it completely. Sprinkle the
2. Stir in half of the cheese and season
remaining cheese and breadcrumbs on
well with salt, pepper and nutmeg. Place
top and cook on Combination: 220°C
spinach in the dish and cook covered on
+
250 W for 20-25 mins. or until
1000 W for 6 mins. or until cooked.
brown and crisp.
Place in a sieve and drain thoroughly,
then place back into the dish.
Salmon and Vegetable Mornay
Dish: 20 x 25 cm (8 x 10”) dish
Oven Accessory: glass tray then metal tray on glass tray
1. Break broccoli and cauliflower into
florets, add red pepper and 2 tbsp
water. Cover and cook on
1000 W for
5 mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in jug on
1000 W for
approx. 20-30 secs. Stir in flour then
milk. Cook on
1000 W for 2 mins. or
until mixture boils and thickens; stir
halfway. Stir in cheese, cream and
seasoning. Pour cheese sauce over
vegetables and salmon.
Serves: 4
4. Melt extra butter in a small bowl on
1000 W for approx. 15-20 secs. Stir in
breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5. Cook on Combination:
220°C +
250 W for 10-15 mins. or until piping
hot.
En-21
English
Ingredients Trout & Almonds
2 x trout (580 g)
Serves: 2
4 tbsp (60 ml) lemon juice Dish: 23 x 20 cm (10 x 8”) shallow dish + small bowl
50 g (2 oz) butter Oven Accessory: glass tray
50 g (2 oz) almonds, flaked 1. Place fish in dish head to tail. Sprinkle
3. Place butter and almonds in a small
Meat and Poultry
Cooking Chart Summary
Below we have summarised the main cooking methods and
approximate times for manual (i.e. not AUTO) cooking. These
cooking times will vary depending on the recipe preparation and
any other ingredients included.
As with any cooking, the meat should be checked to ensure that
it is thoroughly cooked to your liking and if necessary, after
STANDING, more time can be added.
When calculating cooking times from the chart below, please note
that 450 g = 1 lb.
Times for Cooking Meat and Poultry (in minutes for 500g) on Microwave or Combination
TYPE
OF MEAT
Beef
- chop (2)
- roast (1)
- stew
MICROWAVE
ONLY
TIME
(MINS.)
COMBINATION
COOKING
(Preheat before cooking)
TIME
(MINS.)
1000 W
1000 W then 250 W or 440 W
(if more than 500g)
4-5
10 then 60-75 (3)
250°C + 100 W
250°C + 100 W
170°C + 440 W
7-8
8-9
60-90 (3)
- leg or shoulder (1)
600 W
- boneless roast (1)
600 W
- stew
1000 W then 250 W or 440 W
(if more than 500g)
- cutlets (2)
-
5-7
5-7
10 then 40-50 (3)
230°C/250°C + 250 W
230°C + 250 W
170°C + 440 W
9-10
10-11
50-60 (3)
-
Grill 1
16-18 (3)
Lamb
Veal
- roast (1)
- stew
600 W
1000 W then 250 W or 440 W
8-9
10 then 50-60 (3)
220°C + Grill 3 + 440 W
170°C + 440 W
12-13
50-60
Pork
- roast (1)
600 W
16-18
12-13 (if fillet)
13-14 (if back)
- stew
- chops (2)
1000 W then 250 W or 440 W
-
10 then 50-60 (3)
-
220°C + 440 W (if more than 1200g)
Grill Convection 220°C + Grill 3 + 440 W
(if less than 1200g)
170°C + 440 W
Grill + 250 W
230°C + 440 W
Grill 1 + 250 W
Veal Auto Program
Chicken Pieces Auto Program
(if less than 1000g)
or 230°C + 600 W
(if more than 1000g)
7-8
12-14
Chicken - Guinea Fowl - Turkey
- whole roast (1)
- pieces (2)
1000 W
- roast turkey
- turkey thigh (2)
En-22
7-8
-
50-60 (3)
14-16
7-8
TYPE
OF MEAT
MICROWAVE
ONLY
TIME
(MINS.)
COMBINATION
COOKING
(Preheat before cooking)
Duck
- whole roast
- legs (1)
- stew
Rabbit
1000 W then 440 W or 250 W
1000 W
10 then 70 (2)
7-8
250°C + 250 W
Grill 1 + 440 W
170°C + 440 W
-
11-12
10-11
1 hr-1 hr 15 mins.
-
Game
- roast
- stew
1000 W
1000 W then 440 W or 250 W
5-6
10 then 70 (2)
Grill Convection 250°C + 100 W
170°C + 440 W
10-12
1 hr 15-1 hr 30 (2)
1000 W
3-4
Grill Convection 250°C + 100 W
11
Chipolatas (2)
TIME
(MINS.)
(1) place the dish on the wire rack if cooking in combination
(2) dependant on the weight
Note: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at
least 10 minutes (depending on the weight).
In combination cooking, if the colour appears insufficient at the end of cooking, do not hesitate to add a few more minutes on Grill 1.
Ingredients
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml ( 1tbsp) orange juice
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) sherry
juice from can of pineapple below
seasoning to taste
450 g (1 lb) pork fillet, diced
1/ green pepper, chopped
2
225 g (8 oz) can pineapple chunks
Ingredients
Loaf:
500 g minced beef
1 dry breadroll
1 egg, 1 onion, 50 g mushrooms
2 tbspn capers, 1 tbspn frozen parsley
4 tbspns soya sauce, pepper
150 g bacon, sliced
125 ml bouillon (instant)
4 slices Gouda
Sauce:
125 ml dry white wine
200 ml cream
salt, pepper
Sweet and Sour Pork
Dish: medium casserole
Oven Accessory: glass tray
Serves: 4
1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in
casserole. Pour over sauce, cover and
cook on
600 W for 20 mins. or until
meat is tender, stirring occasionally.
Meat Loaf
Dish: glass dish
Oven Accessory: glass tray
1. Combine the meatloaf ingredients and
form into a loaf shape. Put into a glass
dish, place the bacon over the top and
pour over the bouillon. Do not cover.
2. Cook on
1000 W for 18 minutes and
then on Combination:
Grill 1 and
600 W 17 minutes. About three minutes
before the end of the cooking time, lay
the cheese on the top of the meatloaf.
Serves: 4
3. Once you have removed the meatloaf
from the oven, wrap in aluminium foil
and keep warm.
4. Mix the white wine and cream into the
remaining stock, season to taste and
heat on
1000 W for three minutes,
stirring halfway through.
En-23
English
Cooking Chart Summary - Cont’d.
Ingredients Tandoori Chicken
4 chicken joints, skinned
Oven Accessory: high wire rack and metal tray on glass tray
Serves: 4
Marinade:
2 cloves garlic, crushed 1. Cut three slits in each piece of chicken,
2. Place chicken joints on high wire rack
25 g (1 oz) fresh root ginger, grated
then place in a bowl. Mix all the
on metal tray. Cook on Combination:
10 ml (2 tsp) ground coriander
remaining marinade ingredients and
220°C +
250 W for 30 mins. or until
5 ml (1 tsp) ground cumin
pour over the chicken. Cover and
the chicken is cooked through. Turn
5 ml (1 tsp) ground cinnamon
refrigerate for 24 hours.
halfway during cooking and baste with
5 ml (1 tsp) turmeric
remaining marinade. Serve with boiled
1
3 ml ( /2 tsp) salt
rice.
1
/
2 ml ( 4 tsp) black pepper
150 ml (1/4 pt) natural yoghurt
juice of 1 lemon
Ingredients
4 chicken breasts
Marinade:
45 ml (3 tbsp) soy sauce
30 ml (2 tbsp) clear honey
juice of 1 lemon
Satay Sauce:
15 ml (1 tbsp) oil
5 ml (1 tsp) coriander
1 green chilli, seeded and finely chopped
5 ml (1 tsp) cumin
1 clove garlic, crushed
100 g (4 oz) crunchy peanut butter
5 ml (1 tsp) dark brown sugar
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon or lime juice
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
Chicken Satay
Dish: large flat plate + 8 wooden skewers
Oven Accessory: glass tray
1. Cut chicken into lengthways strips and
thread onto skewers.
2. Whisk together all the marinade
ingredients and pour over the chicken.
Cover and marinate in the refrigerator
for at least 2 hours, turning occasionally.
3. Place the oil, coriander, garlic, chilli and
cumin in a large jug. Cover and cook on
1000 W for 1 min.
Serves: 4
4. Dissolve the coconut in 300 ml (1/2 pt) of
hot water. Stir this into the spices. Add
the peanut butter and sugar. Cover and
cook on
1000 W for 2 mins. or until
the sauce is thick and creamy. Stir
occasionally. Add lemon or lime juice.
5. Arrange the kebabs on a plate. Cover
and cook on
1000 W for 7 mins. or
until the chicken is cooked through.
Re-arrange the kebabs halfway during
cooking time. Serve with Satay Sauce.
Hungarian Goulash
Dish: large casserole
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all
ingredients except the sour cream in
casserole dish.
2. Cook on Combination:
160°C +
100 W for 1 hr 30 mins. or until meat is
Serves: 4
tender.
3. Remove from oven and immediately stir
in the soured cream. Serve with
ribbon noodles.
Ingredients Barbeque Spare Ribs
675 g (11/2 lb) pork ribs
Dish: shallow flat based dish
Serves: 4
30 ml (2 tbsp) vinegar
Oven Accessory: glass tray then metal tray on glass tray
Sauce:
4. Combine all sauce ingredients together
45 ml (3 tbsp) tomato sauce 1. Prepare riblets from breast by cutting
45 ml (3 tbsp) soy sauce
down between rib bones with a sharp
and heat on
600 W for 2 mins. Mix
45 ml (3 tbsp) honey
knife. Cut flap end into 2.5 cm (1”) wide
thoroughly.
5 ml (1 tsp) dry mustard powder
5. Toss riblets in sauce. Arrange over the
strips.
45 ml (3 tbsp) plum jam
2. Place riblets into a large bowl, cover
with water and add the vinegar.
3. Cover and cook on
1000 W for
8-10 mins. then
250 W for 25 mins.
Drain.
En-24
base of a shallow dish and cook on
Combination:
190°C +
250 W for
30-40 mins. or until riblets are dark brown
and crispy. During this final cooking a lot
of the fat bakes out on the riblets, making
a delicious finger snack.
Eggs are delicate products which require special attention. This
is because if they are placed straight into the oven, they explode
because of the
pressure created
inside the shell.
Being broken, the
yolk also explodes
if the film covering
it is not pierced. So
push the tip of a
toothpick into the
centre of the yolk;
if the egg is fresh,
it will not spill out.
The yolk and the
white react
differently to the microwaves and unfortunately the yolk cooks
more quickly. When eggs are beaten (omelette), the edges
should be taken into the centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash of vinegar for 1 min on
1000 W. Break the egg into the boiling water and carefully pierce
the yolk and the white with a toothpick; cook on 600 W for 30 to
40 seconds (depending on the size of the egg). Leave to stand
for 1 minute, then drain and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream or milk, a knob of
butter, salt and pepper. Cook for 40 seconds on 1000 W.
Remove and beat briskly with a fork. Resume cooking on 1000
W for a further 30 to 40 seconds. The eggs should remain
creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, season with salt and
pepper, pierce the yolk and the white with a toothpick. Add the
desired ingredients (cream, mushrooms, lumpfish roe, etc.).
Cook for 1 min 30 sec to 2 min per egg at 250 W, depending on
the size of the egg and the quantity of garnish.
Cheeses react differently depending what type they are: the
fattier they are the quicker they melt. If they are cooked for too
long a time, they harden. When possible, it is preferable to add
grated cheese at the last moment (for pasta, gratins, etc.).
Ingredients Cheese Soufflé
30g (1 oz) butter
Dish: 1 x soufflé dish (Ø 18 cm)
30g (1 oz) flour
250 ml (9 floz) milk Oven Accessory: metal tray on glass tray
80g (3 oz) gruyere, grated 1. Make a roux with the butter and flour.
4 eggs
Add the milk. Cook the béchamel on
Salt and pepper
1000 W for 2-3 minutes. Whisk
briskly and add grated cheese, then egg
yolks one at a time. Season.
2. Preheat oven to
210°C with metal
tray.
Serves: 4
3. Meanwhile, butter and flour the soufflé
dish. Then whisk the egg whites until
stiff. Gently incorporate the cooled
mornay sauce with the help of a spatula.
4. Pour into the dish without pressing
down. Cook on
210°C for about
20 minutes then on
180°C for a
further 10 minutes. Serve immediately.
En-25
English
Eggs, Cheese and Snacks
Ingredients
275 g (10 oz) flat mushrooms, approx.
2.5 cm (1”) in diameter, peeled and stalks
removed
2 streaky bacon rashers
25 g (1 oz) grated cheese
3 ml (1/2 tsp) French mustard
50 g (2 oz) fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley, chopped
2 thin slices of cheddar cheese
1 tomato, thinly sliced
Ingredients
8 chicken wings
30 ml (2 tbsp) clear honey
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) dry sherry
1 clove garlic, crushed
2.5 cm (1”) root ginger, grated
10 ml (2 tsp) cornflour
150 ml (5 fl. oz) orange juice
3 spring onions, finely sliced
5 ml (1 tsp) tomato puree
15 ml (1 tbsp) soft brown sugar
Ingredients
Mushroom Sauce:
knob of butter
2 spring onions, chopped
100 g (4 oz) mushrooms, sliced
60 ml (4 tbsp) soured cream
salt and pepper
Omelette:
4 eggs
60 ml (4 tbsp) single cream
pinch cayenne pepper
25 g (1 oz) grated tasty 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
5 ml (1 tsp) French mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
En-26
Stuffed Mushrooms
Dish: large dinner plate + microwave rack (not plastic defrost rack)
Oven Accessory: glass tray
1. Cook bacon rashers on a microwave
rack on
1000 W for 1-2 mins. or until
crisping and brown. When cool, chop
into small pieces.
2. In a small bowl, mix together grated
cheese, bacon, mustard and
breadcrumbs. Add beaten egg, milk,
parsley and seasoning and mix until well
combined.
Serves: 4-6
3. Fill mushroom cavities with mixture. Cut
cheese slices into 1 cm (1/2”) squares
and place on top of filling. Cut tomato
slices into segments and place one
segment on top of each mushroom.
Place mushrooms in a circle on a plate
and cook on
1000 W for 4 mins. or
until cheese starts to melt and
mushrooms are just cooked.
Spicy Chicken Wings
Dish: microwave roasting rack and shallow dish
Oven Accessory: glass tray
1. Place chicken wings on rack and cook
covered on
1000 W for approx. 8
mins. or until cooked.
2. Combine remaining ingredients and
cook on
1000 W for 2-3 mins. or until
thickened.
Serves: 4
3. Transfer wings to dish and cover with
sauce. Cook on
1000 W for 2 mins.
Omelette With Mushroom Sauce
Dish: 23 cm (9”) dinner plate
Oven Accessory: glass tray
1. Combine butter, spring onions and
mushrooms in a small dish. Cook
covered on
1000 W for 11/2- 2 mins.
or until mushrooms are just soft. Leave
to stand.
2. Beat eggs, single cream and pepper
Serves: 2
together. Pour onto dinner plate and
sprinkle with cheese. Cook on 1000 W
for 3-4 mins. or until just setting.
3. Stir soured cream into mushrooms and
cook on
1000 W for 45 secs. Fold
omelette in half and serve with
mushroom sauce poured over.
Macaroni Cheese
Dish: large dish + jug
Oven Accessory: glass tray then high wire rack on metal tray on glass tray
1. Cook macaroni in 450 ml (3/4 pt) boiling
water on
1000 W for 8 mins. or until
soft. Drain.
2. Place butter, onion and bacon in a jug.
Cover and cook on 1000 W for 45 mins. or until onion is soft. Stir halfway
through cooking.
3. Stir in flour and cook for 30 secs. on
1000 W.
4. Gradually add milk, stir well and
Serves: 4
season. Cook on
1000 W for 45 mins. or until sauce is thick and
bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated
cheese. Place the macaroni in a large
dish and pour over the sauce. Sprinkle
with breadcrumbs and remaining
cheese.
6. Grill
1 for 3 mins. or until brown.
Serve immediately.
The cooking times for dried vegetables in the microwave are much the
same as with traditional cooking. On the other hand, these foodstuffs
heat up very quickly, without taking on a reheated flavour, so long as
they are in a closed vessel, with butter or sauce mixed in.
For the cooking, use a big vessel (to avoid any overspill). Fully cover with
water or stock. Leave to stand for at least 5 to 8 minutes after cooking.
Rice
Once the liquid reaches boiling point, cook for approx. 20 minutes at
250 W, regardless of the quantity of rice.
Semolina
Semolina cooks perfectly in a microwave oven, with no risk of burning.
Simply add a volume of water equal to that of the semolina, bring to the
boil covered on 1000 W for 2 min 30 sec (for 200 g of medium-grain
semolina with 0.2 l of water), then cook on 250 W for about 3 min while it
swells.
Dried vegetables
Fully cover with water and leave to soak for one night. The next day,
rinse and drain. Cover with water. Do not salt before cooking (this
hardens the dried vegetables). Cook for 10 minutes on 1000 W then 15
to 30 minutes on 250 W. Monitor the cooking and add water if necessary:
the dried vegetables must always be covered with liquid.
Jacket potatoes
Varieties of potatoes vary in their suitability for cooking by microwave.
The ideal size of potato to be cooked by microwave or Combination is
175 g-225 g. Microwaving jacket potatoes is quicker than Combination,
but will produce a soft result. Combination cooking will produce a drier,
crisper texture. If you wish to further enhance the browning at the end of
cooking, use the GRILL (see chart below).
Before Cooking wash potatoes and prick skins several times. Spread
around edge of turntable.
After Cooking remove from oven and wrap in tin foil to retain the heat.
Leave to stand for 5 mins.
Pasta
Remember to salt the cooking water and stir once during cooking. When
the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for 250 g of
pasta (for 1 litre of water) and 10 minutes for 250 g of ravioli.
Ingredients
12 mussels
12 clams
60 ml (4 tbsp) dry white wine
225g (8 oz) spicy hot fresh pork sausages, cut
into 2.5cm lengths
450g (1lb) chicken breasts, cut into 5 cm strips
2 garlic cloves crushed
3 ml (1/2 tsp) dried thyme
2 ml (1/4 tsp) salt
1 green pepper, chopped
1 onion, chopped
450g (1lb) raw king prawns, shelled and
deveined
175g (6 oz) long grain rice
3 ml (1/2 tsp) crushed saffron threads
250 ml (9 floz) chicken stock
225g (8 oz) crushed canned tomatoes
English
Rice, Pasta, Dried Vegetables & Jacket Potatoes
Jacket Potatoes - Manual Cooking Chart
Qty
Mins. on 1000 W
Mins. on Grill 1 to crisp
1
2
4
4-5
6-8
10-13
8-10
10-12
11-13
Paella
Dish: 3 litre soufflé dish
Oven Accessory: glass tray
1.Scrub mussels and clams under cold
water and remove beards from mussels
with a sharp knife. Arrange the clams
around the edge of the soufflé dish, and
place the mussels in the centre. Add the
wine and cook, covered, on
1000 W
for 3-5 minutes, just until the shellfish
open.
2.Discard top shells of shellfish: rinse
shellfish in their own liquid to remove any
sand. Place shellfish on a plate and
reserve. Pour the juices into a jug, leave
to stand until sand settles. Spoon off
clear cooking liquid and reserve. Discard
the remainder.
3.Place the sausages in the soufflé dish.
Cook, covered with kitchen paper on
1000 W for about 4 minutes, or until
lightly browned. Remove and drain on
kitchen paper, reserve dripping.
4.In mixing bowl, place the chicken, garlic,
thyme and salt. Add to the soufflé dish
with the sausage dripping in. Cook,
Serves: 8
covered with kitchen paper on
1000 W
for about 5 minutes, until chicken is
tender, stirring half way through cooking.
Remove chicken and reserve.
5.Place green peppers, onion and prawns
into the soufflé dish. Cook covered on
1000 W for 3-4 minutes, just until prawns
turn pink, stirring half way through
cooking. Remove prawns and set aside.
6.Add rice and saffron to the vegetables.
Cook on
1000 W for 2 minutes,
stirring half way through cooking. Then
add the reserved shellfish liquid, stock
and tomatoes. Cook on
1000 W for
15 minutes, or until rice is tender; stir
once.
7.Stir in carefully the reserved sausage,
chicken and shellfish to the rice mixture.
Cook on
1000 W for 2-3 minutes until
hot. Be careful not to overcook. To serve
place paella in a warmed serving dish,
arranging clams and mussels on top.
En-27
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
175 g (6 oz) red lentils
450 ml (3/4 pt) water
1 onion, finely chopped
100 g (4 oz) cheese, grated
1 egg, beaten
45 ml (3 tbsp) milk
15 ml (1 tbsp) parsley, chopped
3 ml (1/2 tsp) cayene pepper
salt and pepper
2 small courgettes, thinly sliced lengthwise
Ingredients
8 quick cooking cannelloni tubes
600 ml (1 pt) pouring white sauce
50 g (2 oz) cheese, grated
Filling:
100 g (4 oz) defrosted spinach
50 g (2 oz) cooked ham, chopped
30 ml (2 tbsp) Parmesan cheese
1 egg, beaten
100 g (4 oz) cooked chicken, finely diced
15 ml (1 tbsp) parsley, finely chopped
15 ml (1 tbsp) spring onions, finely chopped
60 ml (4 tbsp) Parmesan cheese
En-28
Tagliatelle Toscana
Dish: deep casserole dish
Oven Accessory: glass turntable + metal tray + low rack
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
1000 W for
4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl,
cover and cook on
1000 W for
2 mins. or until soft. Add the remaining
ingredients except the mozzarella,
Serves: 4
tagliatelle and parmesan cheese, cover
and cook on
1000 W 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:
230˚C +
Grill 1 +
1000 W for 6-8 mins. or until golden
brown and piping hot.
Lentil Loaf
Dish: large bowl + 2 lb loaf tin, greased
Oven Accessory: glass tray then metal tray on glass tray
1. Rinse lentils and cover with water. Cook
on
600 W for 15-18 mins. or until
tender. Drain off any excess liquid.
2. Mix all remaining ingredients except
courgettes together with lentils.
3. Cook courgettes with 3 tbsp of water,
covered on
1000 W for 3 mins. Drain.
Serves: 4
4. Spoon one third of lentil mixture into
base of loaf dish. Cover with half
courgette slices. Spoon another third
over cover with remaining courgettes.
Finish with lentil mixture. Smooth over.
5. Cook on Combination: 190°C +
100 W for approx. 30-35 mins. or until
set. Serve with ratatouille.
Cannelloni
Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”)
Oven Accessory: glass tray then metal tray on glass tray
1. Prepare sauce. At the end of cooking,
whisk in the grated cheese. Set aside.
2. Prepare filling by combining all filling
ingredients. Fill cannelloni tubes from
each end.
Serves: 4
3. Lay cannelloni in base of dish. Pour
over sauce and sprinkle with second
measure of Parmesan cheese.
4. Cook on Combination:
190°C +
250 W for approx. 25 mins or until
bubbling and browning.
Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power (
English
Vegetables
1000 W)
For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water.
VEGETABLES
Artichokes:
- whole
- hearts
Asparagus*
Aubergines
Beetroot*
Chinese Leaves
Broccoli
Mushrooms
Carrots:
- round slices
- strips
Cabbage*
Cauliflower
Brussels sprouts
Boule celery
Celery*
Courgettes
Endives
Spinach:
- chopped
- leaves
FRESH
FROZEN
9-10
9-11
10-12
9-11
18-20
7-9
8-9
9-10
–
12-15
12-13
–
–
13-14
12-13
12-13
8-10
12-14
12-14
8-10
9-10
8-9
15-17
8-9
10-12
12-13
–
–
12-13
12-13
–
–
12-13
18-20
–
9-10
12
13
VEGETABLES
Broad beans*
Fennel:
- whole cut in half
- thin cut
Green beans*
Dwarf beans
Mixed spring vegetables*
Corn on cob (2 cobs)*
Turnips
Onions
Peas*
Mange-tout peas
Thin sliced leeks
Leek stalks
Squash
Capsicums
Whole potatoes (<220 g)
Cut potatoes
Ratatouille
Salsify
Tomatoes*
FRESH
16-19
FROZEN
18-20
10-12
17-20
12-13
15-16
–
7-10
8-10
9-12
20
12-13
8-10
8-10
9-10
12-13
8-10
10-11
16-18
10-12
4-5
–
–
12-13
–
15-16
12-15
18-20
14-16
15-16
–
15-16
15-16
–
13-15
–
–
14-16
14-16
–
*We do not recommend cooking with the Auto menu for these vegetables. Tomatoes, courgettes, aubergines, frozen vegetables for ratatouille,
mushrooms, spinach, endives and onions need little or no water. Peas, broad beans, runner beans and French beans may need 8-10 tbsp
water per 500 g.
Ingredients Glazed Carrots
450 g (1 lb) carrots,
Dish: 20 cm (8”) casserole
peeled and cut into 2.5 cm (1”) matchsticks
60 ml (4 tbsp) lemon juice Oven Accessory: glass tray
5 ml (1 tsp) soft brown sugar 1. Place carrots in dish with lemon juice.
Cover and cook on
1000 W for
5-6 mins. (or AUTO PROGRAM
VEGETABLES) or until tender.
Serves: 4
2. Uncover and immediately sprinkle sugar
over carrots and toss to coat.
Ingredients Potato Dauphinois
700 g (1lb 5 oz) potatoes
Dish: 1 x Pyrex bowl (Ø 22 cm)
Serves: 4
200 ml (7 floz) milk
200 ml (7 floz) cream Oven Accessory: low wire rack on metal tray on glass tray.
70g (3 oz) emmenthal, grated 1. Peel and cut the potatoes into thin
2. Place on low wire rack on metal tray
1 garlic clove
slices. Peel and chop the garlic.
and cook on Combination:
Grill 2
Salt and pepper
Arrange the potato slices in dish.
Scatter over the garlic, salt and pepper.
Pour over the cream and milk.
and
250 W for 25-30 minutes
(depending on the type of potato)
En-29
Ingredients
1 aubergine, sliced
1 onion, sliced
30 ml (2 tbsp) olive oil
1 clove of garlic, peeled and crushed
1 courgette, sliced
5 ml (1 tsp) salt
1 green pepper, trimmed and sliced
396 g (14 oz) can of tomatoes
15 ml (1 tbsp) mixed herbs
salt and pepper to taste
Ratatouille
Dish: 20 cm (8”) casserole
Oven Accessory: glass tray
1. In a colander sprinkle aubergine slices
with salt and leave for 30 mins. to
remove bitter juices. Rinse with cold
water.
2. Combine onion, oil and garlic in
casserole. Cover and cook on 1000 W
for 2 mins. or until soft.
Ingredients Vegetable Couscous
1 large onion, sliced
225 g (8 oz) courgettes, thickly sliced Dish: large casserole
225 g (8 oz) green beans, chopped Oven Accessory: glass tray
225 g (8 oz) carrots, thickly sliced 1. Place all the vegetables in a large
1 small cauliflower, broken into florets
casserole with the spices, salt, garlic
396 g (14 oz) can chick peas, drained
and chick peas.
5 ml (1 tsp) turmeric
Add the hot vegetable stock.
1
3 ml ( /2 tsp) cinnamon
Cover and cook on
1000 W for
salt
16 mins. or until the vegetables are
1 clove garlic, crushed
tender.
300 ml (1/2 pt) hot vegetable stock
350 g (12 oz) couscous
Ingredients
450 g (1 lb) courgettes, trimmed. Leave one
whole for decoration. Slice remainder.
1 small onion, chopped
25 g (1 oz) butter
225 g (8 oz) pkt of cream cheese
1 egg
50 g (2 oz) fresh white breadcrumbs
salt and pepper
25 g (1 oz) grated Parmesan cheese
Dressing:
salt and pepper
15 ml (1 tbsp) wholegrain mustard powder
15 ml (1 tbsp) wine vinegar
45-60 ml (3-4 tbsp) olive oil
5 ml (1 tsp) dried basil
En-30
Serves: 4
3. Add all remaining ingredients to
casserole. Cover and cook on 1000 W
for 12-15 mins. or until vegetables are
soft. Stir halfway through cooking time.
Serves: 4
2. Pour 450 ml (3/4 pt) of boiling water over
the couscous. Allow to stand for
10 mins. Cover and cook on
600 W
for 4-5 mins. or until warm and fluffed.
Separate the grains with a fork and
serve with the vegetables.
Courgette Terrine
Dish: 450 g (1 lb) loaf dish, greased
Oven Accessory: glass tray
1. Place onion and butter in a small bowl,
cover and cook on
1000 W for
11/2-2 mins. Add sliced courgettes, cover
and cook on 1000 W for 5 mins. Cool
for 15 mins.
2. Blend cream cheese, onion, cooked
courgettes, juices, breadcrumbs, salt
and pepper and grated cheese to a
coarse puree, mix in egg.
3. Slice the reserved courgette into
lengthwise strips. Soften them in 15 ml
(1 tbsp) water on
1000 W for 1 min.
Serves: 4
4. Line loaf dish with courgette strips and
spoon courgette mixture into dish. Cover
with a piece of greaseproof paper and
cook on 1000 W for 5 mins. Shield
ends of dish with tin foil and cook on
1000 W for a further 2 mins. or until set.
5. Make dressing by whisking ingredients
together in a jug. Unmould terrine and
serve warm with dressing spooned over.
This is a delicious starter or light lunch
dish.
Ingredients Shortcrust Pastry
225 g (8 oz) plain flour
100 g (4 oz) margarine 1. Place flour and salt into a mixing bowl.
pinch salt
Rub the margarine into the flour until the
45 ml (3 tbsp) cold water
mixture resembles fine breadcrumbs.
2. Sprinkle the water over and mix in using
a round bladed knife.
Ingredients Choux Pastry
50 g (2 oz) butter
150 ml (1/4 pt) water 1. Place butter and water in a large jug
1
/
65 g (2 2 oz) plain flour sifted
and heat on
1000 W for 2-3 mins. or
2 eggs, lightly beaten
until boiling.
English
Pastry
3. Knead lightly for a few seconds until it
forms a firm, smooth dough. If possible,
rest for 15 mins. before rolling out.
3. Beat in eggs one at a time, beating
vigorously until mixture is smooth and
glossy.
2. Immediately tip in all the flour and beat
well until mixture is smooth.
Cool slightly.
Ingredients
100 g (4 oz) caster sugar
100 g (4 oz) ground almonds
50 g (2 oz) butter
1 egg
30 ml (2 tbsp) dark rum or brandy
350 g (12 oz) puff pastry
15 ml (1 tbsp) icing sugar
Gateau Pithiviers
Dish: baking sheet
Oven Accessory: glass tray then metal tray on glass tray
1. Beat the sugar, almonds, butter, egg
and rum together.
2. Divide the pastry in half and roll each
piece to a 23 cm (9”) circle.
Place 1 circle onto the baking sheet and
spread the filling in the centre to within
2 cm (3/4”) of the edge.
Ingredients Chocolate Eclairs
1 quantity of choux pastry
Dish: baking sheet
150 ml (1/4 pt) whipping cream
Oven Accessory: high wire rack
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder 1. Place the choux pastry into a piping bag
15 ml (1 tbsp) hot water
fitted with a plain 1 cm (1/2”) nozzle. Pipe
fingers 9 cm (31/2”) long on lightly
greased, slightly wetted baking sheet.
2. Preheat Convection
200°C. Cook on
Convection
200°C for approximately
15-20 mins. Pierce each eclair and
return for a further 5-10 mins. to crisp if
necessary. When cooked cool on a wire
rack.
Serves: 6
3. Mark 8 cresecent shape slashes in the
second round. Moisten the edges of the
first round of pastry with water. Place
the 2nd round on top, sealing the edges
well. Knock up the edges and flute.
Cook on Combination:
220°C +
100 W for 12-17 mins. When cooked
dredge the top with icing sugar.
Makes: 16
3. Whip the cream until stiff and fill the
eclairs.
4. Dissolve cocoa in hot water and stir into
icing sugar, beating well until smooth,
add extra water if required.
Ice the filled eclairs and leave until set.
En-31
Ingredients Savoury Choux Puffs
1 quantity of choux pastry
Makes: 20
Filling: Dish: baking sheet + small bowl
Oven
Accessory:
high
wire
rack
then
glass
tray
50 g (2 oz) butter
225 g (8 oz) cream cheese 1. Pipe out walnut sized balls of choux
2. Melt the butter until just warm on
2 garlic cloves, peeled and crushed
pastry on a lightly greased, slightly
600 W for 2-3 mins.
10 ml (2 tsp) each of finely chopped
wetted baking sheet. Preheat
3. Beat all other ingredients together in a
fresh parsley, chives and chervil
Convection
200°C. Cook on
Convection
200°C for 15-20 mins. or
until crisp and golden. Pierce a hole in
each puff and leave to cool.
bowl and then pour the butter slowly
onto the mixture, folding it in carefully.
Leave to cool.
4. Fill each cooled puff with the cheese
mixture.
Ingredients Apricot Flan
1 quantity of rich shortcrust pastry
Serves: 4-6
Filling: Dish: 18 cm (7”) flan dish
1 egg Oven Accessory: high wire rack then glass tray
25 g (1 oz) caster sugar 1. Roll out the pastry and line flan dish.
3. Heat milk on
1000 W for 30 secs.,
15 ml (1 tbsp) plain flour
then pour onto the egg mixture, stirring
Place a piece of greaseproof paper in
1
3 ml ( /2 tsp) vanilla essence
well. Cook on
1000 W for 1-11/2 mins.
base and fill with baking beans
150 ml (1/4 pt) milk
(or dried pasta shapes).
or until mixture coats the back of a
knob of butter
Preheat Convection
200°C. Cook on
spoon. Whisk well and stir in the butter.
15 ml (1 tbsp) double cream
Convection
200°C
for
Leave to cool, stirring occasionally to
396 g (14 oz) can of apricot halves, drained
15-20 mins. or until dry. Remove beans
prevent a skin forming. When cool, stir
45 ml (3 tbsp) apricot jam
and leave to cool.
2. Place the egg, sugar, flour and vanilla
essence in a large jug and beat well.
Ingredients
225 g (8 oz) plain flour
100 g (4 oz) butter
25 g (1 oz) flaked almonds, crushed
15 g (1/2 oz) caster sugar
1 egg yolk
60 ml (4 tbsp) water
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind and juice of
150 ml (1/4 pt) soured cream
2 eggs, separated
100 g (4 oz) sultanas
En-32
in cream.
4. Pour custard into base of flan and
arrange apricot halves over custard.
5. Heat jam in a small bowl on
1000 W
for 15-20 secs. or until warm. Sieve and
brush over top of apricots.
Baked Lemon Cheesecake
Dish: 25 cm (10”) flan dish
Oven Accessory: metal tray on glass tray
1. Rub the butter into the flour until it
resembles breadcrumbs. Add the
almonds and sugar, egg yolk and water.
Mix and knead until smooth.
Chill for 30 mins.
2. Roll out pastry to line dish.
3. Blend together the cream cheese and
cottage cheese. Add the caster sugar,
cornflour, lemon juice and rind, soured
cream and egg yolks.
Serves: 6-8
4. Whisk the egg whites until stiff and fold
into the cheese mixture with the
sultanas.
5. Pour into the flan case and cook on
Combination:
230°C +
100 W for
20-25 mins. until golden brown and set.
Dust with icing sugar when cooled.
Swiss Cheese Flan
Dish: 23 cm (9”) flan dish
Oven Accessory: glass tray then metal tray
Serves: 6
1. Rub butter into flour until it resembles
fine breadcrumbs. Add water to form a
dough. Roll out and line dish. Prick base
all over with a fork. Chill for 15 mins. Line
with a piece of paper towel and cook on
1000 W for 3-4 mins. or until dry.
2. Shake the grated cheese and flour
together in a plastic bag. Mix remaining
ingredients in a large bowl. Add the
cheese and stir well. Pour into flan case
and sprinkle with nutmeg. Cook on
Combination:
200°C +
100 W for
30 mins. or until set and browning.
Ingredients Camembert & Smoked Salmon Quiche
6-8 sheets filo pastry
Serves: 4-6
45 g (11/2 oz) butter, melted Dish: deep 23 cm (9”) quiche dish
Oven
Accessory:
metal
tray
200 g (7 oz) Camembert cheese,
rind removed and thinly sliced 1. Line the flan dish with layers of filo
3. Place salmon, eggs, cream and dill in
6 eggs
pastry brushed with butter, alternating
blender and blend until smooth.
150 g (5 oz) smoked salmon
the direction of each layer. Trim the
4. Pour into flan case and cook on
600 ml (1 pt) double cream
edges.
Combination:
160°C +
100 W for
15 ml (1 tbsp) chopped dill
2. Place the cheese in base of dish.
Ingredients
1 roll of pastry (approx. 300 g)
100 g back, smoked bacon
100 g gruyere, grated
150 ml milk
3 eggs
150 ml cream
salt and pepper
grated nutmeg
30-40 mins. or until set. Cool slightly
before serving.
Quiche Lorraine
Dish: 25 cm (10”) metal tart tin
Oven Accessory: glass tray then metal tray
Serves: 6
1. Cut the bacon into small pieces. Cook
seasoned milk, eggs, cream, and grated
on a covered plate on
1000 W for
nutmeg with an electric whisk. Pour into
1 minute. Drain.
the pastry dish.
2. Line the flan dish with the pastry.
4. Cook for 27 minutes on Combination:
Preheat the oven, with the metal tray, on
210°C +
100 W. Serve hot or cold.
Combination:
250° +
100 W.
3. Place the bacon and the grated gruyere
onto the pastry base. Mix together the
En-33
English
Quiches
Ingredients
100 g (4 oz) plain flour
50 g (2 oz) butter or margarine
water to mix
Filling:
250 g (9 oz) Gruyere cheese, grated
30 ml (2 tbsp) flour
2 eggs
300 ml (1/2 pt) milk
60 ml (4 tbsp) white wine
1 clove garlic, crushed
3 ml (1/2 tsp) celery salt
nutmeg to sprinkle
Ingredients Mushroom Tart
1 roll of shortcrust pastry (approx. 300 g)
Serves: 6-8
400g (14 oz) mushrooms Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Oven
Accessory:
glass
tray
then
metal
tray
on
glass
tray
20g (1 oz) butter
20g (1 oz) flour
1. Wash and cut the mushrooms. Cook
this béchamel, then the eggs and the
a little milk
the
mushrooms
covered
on
1000
W
cream. Season.
3 eggs
for 10 minutes. Drain, reserving the
4. Preheat the oven on
250°C with the
50g (2 oz) cream
1
metal
tray.
Line
the
dish
with the
liquid
and
making
it
up
to
/4
litre
with
Salt and pepper
the milk.
2. Melt the butter for 30 seconds on
600 W. Add the flour, mix, dry out on
600 W for 30 seconds then add the
milk mix.
3. Cook on
1000 W for 3-5 minutes.
Whisk briskly, add the mushrooms to
pastry. Add the mushroom mixture.
Cook for about 29 minutes on
Combination:
210°C +
100 W.
Ingredients Onion Tart
1 roll shortcrust pastry
Serves: 6-8
3 large onions (about 400g) Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Oven
Accessory:
glass
tray
then
metal
tray
on
glass
tray
1
40g (1 /2 oz) butter
25g (1 oz) flour 1. Line the tin with the pastry. Finely chop
beaten with an electric whisk.
3 eggs
the onions. Cook covered with the
3. Place on the metal tray. Cook for 29
130 ml (4 floz) milk
butter on
1000 W for 7-9 minutes,
minutes on Combination:
210°C +
130 ml 4 floz) cream
stirring half way. Season, add the flour
100 W.
60g (2 1/2 oz) grated gruyére
and leave to cool.
Salt, pepper, grated nutmeg
2. Spread the onion compote on the
bottom of the tart, the grated gruyere
and the egg, milk and cream mixture,
Ingredients Spinach Tart
175g (6 oz) flour
Serves: 6-8
75g (3 oz) butter Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
95g (3 1/2 oz) parmesan cheese, grated Oven Accessory: metal tray on glass tray
300g (11 oz) chopped spinach, well drained 1. Mix together the flour and butter until it
Adjust the seasoning and add the
200 ml (7 floz) creme fraiche
resembles bread crumbs. Stir in 15 g
nutmeg.
3 eggs
of
parmesan.
Add
a
little
water
to
form
4.
Line the dish with the pastry, and fill
Salt, pepper and nutmeg
a dough. Place in the refrigerator for
10 minutes.
2. Preheat the oven on
250°C with the
metal tray.
3. Mix together in a bowl the spinach,
eggs, cream, and rest of the parmesan.
En-34
with the spinach mixture. Cook on
Combination:
210°C +
100 W for
25 minutes.
Ingredients
100 g (4 oz) self-raising flour
100 g (4oz) caster sugar
pinch of salt
25 g (1 oz) cocoa or drinking chocolate
50 g (2 oz) margarine
1 egg, beaten
60 ml (4 tbsp) milk
5 ml (1 tsp) vanilla essence
Sauce:
100 g (4 oz) soft brown sugar
25 g (1 oz) cocoa or drinking chocolate
150 ml (1/4 pt) hot water
Chocolate Fudge Pudding
Dish: 20 cm (8”) souffle dish
Oven Accessory: glass tray
1. Place flour, sugar, salt and cocoa into a
mixing bowl. Melt margarine in a small
dish on
600 W for 45 secs-1 min. or
until melted.
2. Add melted margarine to flour, along with
egg, vanilla essence and milk. Beat well.
3. Pour mixture into souffle dish. Mix
Serves: 4
together brown sugar and cocoa and
sprinkle over mixture. Pour over hot
water and cook on
1000 W for 56 mins. or until set on top. The pudding
will separate on cooking, giving a
chocolate fudge sauce at the bottom.
Ingredients Creme Caramel
150 ml (1/4 pt) water
Dish: 15 cm (6") souffle dish
Oven Accessory: glass tray
Serves: 4
100 g (4 oz) caster sugar
1.
Put
water
and
the
100
g
(4
oz)
of
sugar
The
custard
will
continue
to
set
on
3 eggs
in a souffle dish. Cook on
1000 W for
cooling. Refrigerate for several hours
3 ml (1/2 tsp) vanilla essence
2-3 mins. or until sugar has dissolved.
before turning out.
30 ml (2 tbsp) caster sugar
Continue cooking on
1000 W for 6N.B. Individual Creme Caramels can be
300 ml (1/2 pt) cold milk
10 mins. until sugar has caramelised,
keeping a close watch as it can burn
easily. CAUTION – Remove from oven
very carefully (the base will be extremely
hot) and cool.
2. Beat eggs, essence, caster sugar and
milk together and strain over caramel.
3. Cook on
250 W for 13-15 mins. or
until starting to set around edge of dish.
prepared by dividing the above ingredients
between 4 individual 31/2" ramekins.
Dissolve sugar in the water on
1000 W
for 1-2 mins before putting in ramekins.
Cook the sugar solution for approx. 89 mins. on
1000 W, then cook the
custards for approx. 11-13 mins. on
250 W.
Ingredients Hot bananas with rum and raisins
40g (11/2 oz) seedless raisins
Dish: Pyrex® dish
Oven Accessory: glass tray
Serves: 4
75 ml (5 tbsp) dark rum
minutes, turning the fruit over once.
50g (2 oz) unsalted butter 1. Place the raisins in a bowl with the rum,
and leave to soak for 30 minutes.
4. Sprinkle the spices over the bananas.
60 ml (4 tbsp) soft light brown sugar
4 ripe bananas, peeled and halved lengthways 2. Place the butter in a shallow Pyrex® dish 5. Mix the rum and raisins in a small cup
and cook on
1000 W for 1 minute, or
and cook on
1000 W for 30-45
1.5 ml (1/4 tsp) grated nutmeg
until the butter melts.
seconds, and then pour them over the
1.5 ml (1/4 tsp) ground cinnamon
3. Stir in the sugar and cook on
1000 W
bananas. Scatter the flaked almonds
30 ml (2 tbsp) flaked almonds, toasted
for 1 minute. Add the bananas to the
dish and coat with the sugar mixture,
then cook on
1000 W for 3-4
over and serve immediately with cream
or ice cream.
Ingredients Pavlova
3 egg whites
Dish: 23 cm (9”) circle baking paper
Oven Accessory: high wire rack
Serves: 4
175 g (6 oz) caster sugar
1
1.
Beat
egg
whites
until
very
stiff,
then
beat
for
90
mins.-2
hrs.
Leave
to
cool.
3 ml ( /2 tsp) vanilla essence
in sugar gradually.
Decorate with whipped cream and top
3 ml (1/2 tsp) vinegar
2. Fold in vanilla essence, vinegar and
with a selection of fruits.
15 ml (1 tbsp) cornflour, sieved
cornflour.
N.B. This will give a marshmallow type
1
300 ml ( /2 pt) double cream
3. Preheat Convection
100°C. Spread
meringue mixture over paper
circle and cook on Convection 100°C
meringue. For a crisper result cook for a
further 10-20 mins.
En-35
English
Desserts
Ingredients Bourdaloue Tart
1 roll of sweet shortcrust pastry
3-4 poached pears ( tinned or cooked in a Dish: metal tart tin (Ø 27 cm)
microwave) Oven Accessory: metal tray on glass tray
3 spoons of apricot jam 1. Prepare the almond cream by
Almond cream:
combining all ingredients with the
100g (4 oz) ground almonds
creamed butter.
80g (3 oz) sugar
50g (2 oz) butter 2. Preheat the oven on Convection
250°C with the metal tray.
25g (1 oz) flour
2 spoons of rum 3. Line the tart case with the pastry.
Spread the almond cream over the base
1 egg
1 egg yolk
and add the pears (well drained, and cut
Serves: 6-8
in slices)
4. Place on the metal tray. Cook on
Combination:
210°C +
100 W for
29 minutes. Remove from tin and allow
to cool on a wire rack. Once it has
cooled, brush with apricot jam.
Ingredients Fromage Frais Tart
500g (1lb 2 oz) fromage frais
Dish: metal tart tin (Ø 25 cm)
Oven Accessory: metal tray on glass tray Serves: 4-5
25g (1 oz) flour
NOTE: this refreshing tart is even better
150g (5 oz) sugar 1. Butter the dish. Mix together all the
3 eggs
ingredients with an electric whisk and
if 100 g of fromage frais is replaced with
Zest of one lemon or orange
pour into the dish. Cook on Combination:
100 g of sheep’s cheese (feta or ricotta).
GRILL 1 +
440 W on the wire
rack for 15 minutes. Leave to cool. Do
not remove from the dish and eat when
cold.
Ingredients Rhubarb Tart
900g (2 lb) Rhubarb
Dish: metal tart tin (Ø 27cm)
Serves: 6-8
100g (4 oz) cream
5 eggs Oven Accessory: glass tray then metal tray on glass tray
230g (8 oz) sugar 1. Cut the rhubarb into pieces and cook
tray. Pour the mixture into the dish.
1 roll of shortcrust pastry
uncovered in a large Pyrex dish with the
Cook for 29 minutes on Combination:
sugar for 20 minutes on
1000 W,
stirring throughout. Cool. Add the crème
fraîche and the eggs.
2. Line the dish with the pâte sablée.
Preheat on
250°C with the metal
210°C +
100 W. Remove from
dish and leave to cool on a wire rack.
Ingredients Apple Tart
2 to 3 apples
Dish: metal tart tin (Ø 30 cm) Oven Accessory: metal tray on glass tray Serves: 8-10
250g (9 oz) apple compote
1 x roll of sweet short crust pastry 1. Line the dish with the pastry. Preheat
Remove from dish and leave to cool on
Apricot jam
the oven on
GRILL 1 +
250°C.
a wire rack.
2. Pour in the apple compote and then
place the peeled, cored and thinly sliced
apple in a rosette shape.
3. Place on the metal tray and cook for
about 30 minutes on Combination:
210°C +
100 W.
En-36
4. Mix 3 spoons of apricot jam and a
spoon of water in a bowl and cook on
1000 W for 1 minute and brush over
the apple.
Banana Cake
Ingredients
100 g (4 oz) plain flour
100 g (4 oz) self raising flour
175 g (6 oz) butter
175 g (6 oz) caster sugar
5 ml (1 tsp) vanilla essence
3 eggs
45 ml (3 tbsp) milk
2-3 thin slices of citron peel (optional)
Madeira Cake
English
Cakes and Biscuits
Ingredients
100 g (4 oz) butter
275 g (10 oz) caster sugar
2 eggs, beaten
350 g (12 oz) self raising flour
3 ml (1/2 tsp) baking powder
3 ml (1/2 tsp) bicarbonate of soda
3 ml (1/2 tsp) salt
3 ripe bananas
5 ml (1 tsp) vanilla essence
75 ml (3 fl. oz) milk
Dish: 23 cm (9”) round tin, greased and lined
Oven Accessory: metal tray on glass tray
3. Mash the bananas and stir in the
1. Cream together the sugar and butter
vanilla essence and milk until mixed.
until light and fluffy. Add the beaten eggs
Gradually beat the banana mixture into
a little at a time, beating well after each
the cake mixture.
addition.
4. Pour into the cake tin and cook on
2. Sift together the flour, baking powder,
Combination:
170°C +
100 W for
bicarbonate of soda and salt and fold
45-50 mins. When cold decorate with
the dry ingredients into the creamed
lemon icing if desired.
mixture until well blended.
Dish: 18 cm (7”) cake tin lined with greaseproof
Oven Accessory: metal tray on glass tray
1. Sift the flours.
2. Cream butter, sugar and essence until
pale and fluffy.
3. Beat in the eggs a little at a time.
4. Fold in the flour, adding a little milk if
necessary to give a dropping
consistency.
5. Pour into the tin and cook on
Combination:
160°C +
100 W for
40-45 mins.
Ingredients
40g (11/2 oz) butter Apple Cake
Dish: 23 cm (9”) tin
50g (2 oz) sugar
Oven Accessory: glass tray then low wire rack on metal tray on glass tray
5ml (1 tsp) cinnamon, ground
1kg (2lb 2oz) apples 1. Preheat the oven to
250°C with the
4. Combine remaining ingredients and
50g (2 oz) almonds, flaked
metal tray and low wire rack.
add to apples.
100g (4 oz) butter 2. Put butter, sugar and cinnamon in a
5. Place the tin on the low wire rack on
150g (5 oz) sugar
bowl and heat at
440W for two
the metal tray in the preheated oven.
2 eggs
minutes, stirring halfway through.
Bake the cake on Combination:
30ml (2 tbsp) lemon juice
160°C +
100 W for 40 minutes.
125g (41/2 oz) wholewheat flour 3. Line the bottom of the metal baking tin
with
aluminium
foil
and
pour
in
the
Leave
to
cool
for 15 minutes.
75g (3 oz) cornflour
above
mixture,
distributing
it
evenly.
6.
Turn
the
apple
cake out (upside down)
10ml (2 tsp) baking powder
Peel, core and slice apples. Place the
onto a wire cooling rack, remove the
Preheat: Metal plate on low wire rack.
apples and almonds on top of the
butter-sugar mixture.
Ingredients
150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
100 g (4 oz) carrots, grated
75 g (3 oz) raisins
150 ml (1/4 pt) vegetable or corn oil
2 eggs, beaten
Icing:
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
15 ml (1 tbsp) lemon juice
50 g (2 oz) walnuts, chopped
baking tin and carefully remove the
aluminium foil.
Carrot Cake
Dish: 18 cm (7”) souffle dish
Oven Accessory: glass tray
1. Mix the eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg
mixture into flour and stir until well
combined.
3. Pour into dish and cook on
600 W
for 7-8 mins. or until firm.
Stand for 5 mins. before turning out.
4. Beat cream cheese and butter until
smooth. Gradually beat in icing sugar
and lemon juice. Spread over sides and
top of cake and sprinkle with walnuts.
En-37
Ingredients
50g (2 oz) butter
50g (2 oz) muesli
25g (1 oz) flour
70g (3 oz) sugar
1 egg
50g (2 oz) ground biscuits
2 pinches of cinnamon or ground ginger
5 ml (1 tsp) bicarbonate of soda
Muesli Biscuits
Dish: 1 x baking sheet (32 x 32 cm)
Oven Accessory: glass tray and high wire rack
1. Preheat oven on
250°C with high
wire rack. Mix all ingredients in a bowl
with softened butter.
2. Make little piles of mixture with a
teaspoon on a baking sheet which is
greased/covered with greaseproof
paper. Gently tap the biscuits with your
Ingredients Yoghurt and Orange Gateaux
100g (4 oz) butter
3 eggs Dish: 1 x metal tin (Ø 22 cm)
Zest of 2 oranges Oven Accessory: glass tray and metal tray
5 ml (1 tsp) baking powder
1. Combine all the ingredients together in
1 yoghurt
a bowl after softening the butter.
Juice of 1 orange
Grease and line the metal tin. Place
Ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (1/2 tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Ingredients
100 g (4 oz) plain flour, sieved
15 g (1/2 oz) cocoa powder
3 ml (1/2 tsp) baking powder
2 ml (1/4 tsp) bicarbonate of soda
40 g (11/2 oz) butter
50 g (2 oz) caster sugar
100 g (4 oz) golden syrup
1 egg
2 ml (1/4 tsp) vanilla essence
45 ml (3 tbsp) milk
Frosting:
100 g (4 oz) icing sugar, sieved
25 g (1 oz) cocoa powder
40 g (11/2 oz) butter
30 ml (2 tbsp) water
50 g (2 oz) caster sugar
few drops of vanilla essence
50 g (2 oz) plain chcolate, grated
En-38
Makes: 15-20
finger to flatten. Repeat twice. Cook in
the oven for about 5 minutes.
3. Remove with a spatula and leave to
cool on a rack. They will harden as they
cool.
Serves: 4-6
mixture in the tin and place on metal
tray and cook on Combination:
250°C +
250 W for 23 minutes.
Boston Brownies
Dish: 20 cm (8") square dish lined with greaseproof
Oven Accessory: glass tray + metal tray + low rack
1. Place chocolate and butter in a bowl
and cook on
1000 W for 1 min. or
until chocolate has melted.
2. Stir in all other ingredients and beat
well.
3. Pour into dish and cook on
Combination:
250°C +
Grill 3 +
250 W for 8 mins. or until firm. Allow to
cool and then cut into squares.
Moist Chocolate Cake
Dish: 18 cm (7”) square cake tin, greased and lined
Oven Accessory: glass tray then metal tray on glass tray
1. Place flour, cocoa powder, baking
powder and bicarbonate of soda in a
bowl.
2. In a bowl melt the butter, sugar and
syrup on
1000 W for 1 min. or until
melted. Stir into dry ingredients.
3. Gradually add egg and milk, beating
well.
4. Pour into tin and cook on Combination:
160°C +
100 W for 20-25 mins.
Cool.
5. Combine icing sugar and cocoa
powder in a bowl.
6. Heat the butter, water and sugar in a jug
on
1000 W for 40-60 secs. or until
beginning to simmer. Pour onto the dry
ingredients and mix well to make a
smooth coating mixture. Spread over
top of cake and sprinkle with grated
chocolate.
English
Bread
Microwaved Bread
●
Microwaves are ideal for preparing quick
loaves and rolls. Because there is no
external heat in the oven, do not expect
a browned crust to form, however the top
of loaves or rolls can be brushed with
beaten egg before cooking and sprinkled
with poppy seeds, sesame seeds or
cracked wheat to give colour and variety.
●
Your microwave offers an excellent quick
proving method. See recipe below.
●
Remove loaves from dish as quickly as
possible to help the bottom dry. Loaves
are cooked when they sound hollow
when tapped.
Bread Cooked by Combination
●
The main advantage of cooking bread by
Combination is that there is a saving in
time, especially for rich dough mixtures.
●
Bread can be cooked in a Pyrex loaf dish
or plaits can be placed on a baking
sheet.
●
Do not preheat the oven if cooking by
Combination.
Ingredients Standard Bread Dough
450 g (1 lb) strong plain flour
Dish: 2 x 450 g (1 lb) Pyrex loaf dishes, lightly greased
Makes: 2 loaves or 12 rolls
10 ml (2 tsp) salt
Oven
Accessory:
glass
tray
then
metal
tray
on
glass
tray
25 g (1 oz) fat
10 ml (2 tsp) sugar 1. In a jug mix together the sugar, yeast
Wholemeal Bread
10 ml (2 tsp) dried yeast
and water. Cover and leave in a warm
Use 225 g (8 oz) each of wholemeal and
300 ml (1/2 pt) warm water
place to froth.
strong white flour.
2. In a large bowl, combine the flour and
salt. Rub in the fat. Warm the flour
mixture for 30 secs. on
1000 W.
3. When the yeast is ready, add to the
flour. Mix to an elastic dough.
4. Turn onto a floured surface and knead
for 5 mins. Place in a greased plastic
bag and prove until dough has doubled
in size.
To prove by microwave: Heat on
1000 W for 10 secs. Stand for
10 mins. Leave in oven until dough has
doubled in size.
5. “Knock-back” dough, divide mixture into
two or shape as desired. Re-prove until
dough has risen to the top of the dish.
Cook individually on
1000 W for
3 mins. or on Combination:
220°C +
250 W for 10-12 mins.
Granary Bread
Use 450 g (1 lb) granary flour instead of
strong white flour.
To prove dough:
1000 W for 10 secs. STAND for
10 mins. then
1000 W for 10 secs.
Leave in oven until dough has doubled in
size. N.B. If cooking on CONVECTION or
Combination and using metal loaf tins,
prove on CONVECTION 40°C NOT by
microwave.
En-39
Preserves
Guidelines
Making jams, marmalades and chutneys
by microwave is much quicker and
cleaner than using a large pan on the hob.
One of the main advantages is that
preserves can be made in small batches,
using fresh or frozen fruit exactly when it
suits you.
STERILIZING JARS
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on
1000 W until water boils
(approx. 3 mins. for 2 jars). Empty and
drain upside down on kitchen paper. The
jars should be warm when filled with jam.
DISH SIZE
Always use a very large Pyrex bowl.
DO NOT attempt to use jam pans or
saucepans in your microwave.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIES’ BOTTLES.
COVERING
Do not cover preserves whilst cooking.
DO NOT SEAL PRESERVING JARS
IN YOUR MICROWAVE.
Ingredients Soft Fruit Jam
450 g (1 lb) soft fruit, washed
Dish: large mixing bowl
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice Oven Accessory: glass tray
5 ml (1 tsp) butter 1. Place all ingredients in a large bowl.
Cook on
1000 W for 5 mins.
(10-15 mins if using frozen fruit). Stir
occasionally. Continue to cook until
sugar has dissolved. Wash down any
sugar crystals from around the bowl.
Ingredients Plum Jam
675 g (11/2 lbs) plums or damsons
Dish: large bowl
200 ml (7 fl. oz) water
Oven Accessory: glass tray
1
/
675 g (1 2 lb) sugar
30 ml (2 tbsp) lemon juice 1. Prick the plums and place in a large bowl
with the water. Cook on
1000 W for 10
5 ml (1 tsp) butter
mins. or until the fruit is soft. Add the rest
of the ingredients. Cook on
1000 W for
5 mins. stirring occasionally.
Ingredients Lemon Curd
4 lemons, grated rind and juice of
Dish: large bowl
450 g (1 lb) caster sugar
4 eggs, beaten Oven Accessory: glass tray
100 g (4 oz) butter 1. Place all ingredients in a bowl. Mix well.
2. Cook on
1000 W for 1 min. Stir.
Continue to cook in 1 min. stages until
mixture starts to thicken, then cook for
30 secs. at a time until mixture coats the
En-40
STIRRING
Keep a wooden spoon handy for stirring
the jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
SETTING POINT
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.
Makes: approx. 11/2 lbs jam
2. Bring mixture to the boil and continue to
cook until setting point is reached approx. 15-25 mins. Leave to cool
slightly, stir then pot, seal and label.
Makes: 2-21/2 lbs. jam
2. Wash down any sugar crystals from
around the bowl and bring to the boil on
1000 W. Continue to cook until setting
point is reached - approx. 15-20 mins.
3. Leave to cool slightly, remove the stones,
then pot, seal and label.
Makes: 2 lb
back of the 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.
Ingredients
1 small onion, finely chopped
1 clove garlic, crushed
25 g (1 oz) butter
225 g (8 oz) chicken livers
5 ml (1 tsp) dried oregano
15 ml (1 tbsp) Dry Vermouth
salt and freshly ground black pepper
50 g (2 oz) butter
1 slice of lemon, quartered
2 green stuffed olives, halved
Garnish:
parsley
Italian Chicken Paté
Dish: small casserole + serving dish
Oven Accessory: glass tray
1. Place the onion, garlic and butter in
dish. Cover and cook on
1000 W for
3 mins. or until onion is soft.
2. Cut up chicken livers. Add to the onion
mixture, together with the oregano.
Cover and cook on
1000 W for
4-5 mins. stirring once.
N.B. liver may make a popping noise as
it cooks.
Serves: 6
3. Allow mixture to cool for 5 mins. then
liquidise with the Vermouth and
seasoning until smooth. Spoon into
serving dish, smooth over top.
4. Melt 50 g (2 oz) butter in a small bowl
on
1000 W for 30-40 secs. Skim off
sediment and pour over top of paté.
Quickly arrange lemon quarters and
olives on top and chill before serving
garnished with parsley and Italian bread
sticks or Melba toast.
Ingredients Pesto Bread
1 Baton loaf
Dish: small bowl
Serves: 6
75 g (3 oz) butter
Oven
Accessory:
glass
tray
then
metal
tray
on
glass
tray
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh chopped parsley 1. Cut bread into 1.5 cm (3/4”) slices
3. Spread each side of cut bread slices
diagonally, leaving bottom crust uncut.
2. Soften butter in a small dish on
1000 W for 10-20 secs. Mix butter and
Pesto sauce together until well blended.
Ingredients
100 g (4 oz) green lasagne
450 g (1 lb) firm white fish, skinned,
filleted and cut into cubes
60 ml (4 tbsp) lemon juice
1 red pepper, sliced
2 courgettes, sliced
1 clove garlic, crushed
1 onion, chopped
15 ml (1 tbsp) oil
396 g (14 oz) can lobster bisque soup
100 g (4 oz) shelled prawns
30 ml (2 tbsp) cornflour
45 ml (3 tbsp) water
salt and black pepper to taste
300 ml (1/2 pt) soured cream
15 ml (1 tbsp) Parmesan Cheese
with butter mixture. Place on heatproof
plate and cook on Combination:
230°C +
100 W for 8-10 mins. or until
crispy. Cut through base crust of each
slice before serving.
Seafood Lasagne
Dish: 20 x 25 cm (8 x 10”) dish
Oven Accessory: glass tray then metal tray on glass tray
1. Cook lasagne with a drop of oil in a
large bowl with 1 litre (13/4 pt) of salted
boiling water, covered on
1000 W for
4 mins. Drain and separate.
2. Place fish on a plate with lemon juice,
cover and cook on
1000 W for
3-4 mins. (or AUTO PROGRAM FISH)
or until cooked.
3. Place vegetables in a bowl with the oil,
cover and cook on 1000 W for 5 mins.
or until softened. Drain.
4. Heat the soup in a large jug on
1000 W for 2 mins. Blend the cornflour
and water and stir into the soup. Cook
on
1000 W for 3 mins. or until
thickened. Mix with the prawns and fish.
Serves: 6
5. Place half the vegetables in the base of
the dish and place half the lasagne on
top. Cover with fish mixture, top with
remaining lasagne and place the
remaining vegetables on top.
6. Pour the cream on top of the
vegetables and sprinkle with cheese.
Cook on Combination:
200°C +
250 W for 25-30 mins. or until golden
brown. Serve with a green salad.
Serve with Ice-cream for Dessert.
En-41
English
Italian Dinner Party
Chinese Dinner Party
Ingredients Peking Style Duck
1 duck approximate weight 1.5 kg (3 lb)
Dish: oven accessories
Serves: 4
30 ml (2 tbsp) honey
Oven
Accessory:
metal
tray,
high
wire
rack,
glass
tray
Pancakes:
225 g (8 oz) plain flour, sieved 1. Place duck breast side down on the
sesame oil and place the other on top.
175 ml (6 fl. oz) boiling water
high wire rack and place on metal tray.
Roll out together to form a thin circle
15 ml (1 tbsp) sesame seed oil
Cook on Combination:
200°C +
18 cm (7”) diameter. Repeat with
1/ jar Hoi Sin sauce
2
250 W for 16-17 mins. per 450 g
remaining balls. Wrap in a dampened
6 spring onions, shredded
1/ cucumber, skinned
(1 lb) until brown and crisp. Halfway
teatowel.
2
and cut into long thin strips
through cooking time turn duck breast
4. Place each circle of dough onto a plate.
side up and drain off fat from metal tray.
Brush all over with the honey and
continue cooking.
2. When cool remove all meat and skin
from bones and chop into narrow strips.
Cover with tin foil.
Pancakes:
1. Pour boiling water onto flour and beat
well until a firm dough is formed. Knead
gently.
2. Immediately divide dough into 16 small
pieces. Knead each into a ball using
lightly floured hands.
3. Take two balls of dough and flatten each
to a 5 cm (2”) circle. Brush one with
Cook
1000 W for 50 secs. turning
once during cooking.
Seperate the two leaves immediately
after cooking. Repeat with the rest of
the dough to make 16 pancakes.
To serve:
Stack pancakes on a plate covered with an
upturned plate and heat on
1000 W for
1-11/2 mins. Spread each pancake with
5-10 ml (1-2 tsp) of Hoi Sin sauce. Top
with shredded spring onion and cucumber.
Lay pieces of duck on top and roll pancake
up.
Ingredients Prawn Topped Toasts
200 g can prawns, drained
Oven Accessory: high wire rack on metal tray on glass tray
Serves: 4
1 egg white
salt and pepper to taste
30 ml (2 tbsp) cornflour 1. Mash prawns well with a fork then stir in 3. Spread the prawn mixture thickly over
4 slices of white bread, crusts removed
the egg white, salt and pepper and
the untoasted sides of the bread and
15 ml (1 tbsp) sesame seed oil
cornflour until the mixture becomes
sprinkle each with sesame seeds.
15 ml (1 tbsp) sesame seeds
paste-like and sticky.
2. Brush one side of each bread slice with
oil and Grill
1 for 3-4 mins. or until
crisp and brown.
Ingredients Chinese Spare Ribs
675 g (11/2 lb) pork spare ribs
1/ jar Hoi Sin sauce Dish: medium casserole
2
Grill
1 the prawn topped sides for
3-4 mins. or until golden brown. Cut into
fingers.
Serves: 4
Oven Accessory: glass tray then high wire rack
1. Place spare ribs in casserole, cover with
water and cook on
1000 W for 10
mins. then
250 W for 15 mins. Drain.
2. Replace ribs in casserole dish and pour
over Hoi Sin sauce.
En-42
Cook covered on Convection
200°C
for 30 mins. Turn ribs and cook for a
further 30 mins. uncovered until dark
brown and crispy.
Pork Chow Mein
Dish: large casserole
Oven Accessory: glass tray
Serves: 4
1. Cook the onion, garlic and oil covered in
a dish for 2-3 mins. on
1000 W.
2. Mix together the soy sauce, sherry and
cornflour. Mix with the meat, add to the
onion and garlic and mix in the spring
onions, pepper, celery, cabbage and
ginger. Pour over the hot stock, stir and
cook covered on
600 W for
12-15 mins. or until cooked through,
stirring halfway.
Ingredients Beef in Black Bean Sauce
15 ml (1 tbsp) oil
2 cloves of garlic, crushed Dish: 23 cm (9”) flan dish
1 small red pepper, chopped Oven Accessory: glass tray
1 small green pepper, chopped 1. Place the oil, garlic and peppers in dish.
1 spring onion, chopped
Cook uncovered on
1000 W for 2350 g (12 oz) lean rump steak
3 mins. Add spring onions and steak,
cut into thin strips approx. 5 cm (2”) long
stir and cook uncovered for a further
1 jar of black bean sauce
3. Stir in the soy sauce mixture and break
in the noodles. Cover and cook on
600 W for 4-5 mins. or until noodles are
soft.
Serves: 4
2. Pour over black bean sauce and heat
on
1000 W for 1-2 mins.
5-8 mins. until cooked through.
Ingredients Chinese Style Courgettes
1 small red pepper, deseeded
and cut into thin strips Dish: 20 cm (8”) casserole
25 g (1 oz) butter Oven Accessory: glass tray
2 large courgettes, grated 1. Place butter and red pepper in
350 g (12 oz) can sweetcorn, drained
casserole. Cover and cook on
10 ml (2 tsp) honey
1000 W for 2 mins. or until soft.
15 ml (1 tbsp) fresh chopped parsley
with Sweetcorn
Serves: 4
until courgettes are tender.
3. Stir in honey and parsley. Serve hot or
cold.
2. Add courgettes and sweetcorn and cook
covered on
1000 W for 2-3 mins. or
Ingredients Chicken with Cashews
15 ml (1 tbsp) oil
Dish: medium casserole
1 onion, chopped
350 g (12 oz) chicken breast cut into 1” cubes Oven Accessory: glass tray
50 g (2 oz) mushrooms, sliced 1. Place onion and oil in casserole, cover
1 green pepper, chopped
and cook on
1000 W for 2-3 mins.
1 carrot, cut into matchsticks
Add the other vegetables and chicken,
25 ml (5 tsp) cornflour
stir and cook covered on
600 W for
10 ml (2 tsp) sugar
6-8 mins. or until well cooked through.
15 ml (1 tbsp) soy sauce
5 ml (1 tsp) five spice powder
10 ml (2 tsp) dry sherry
300 ml (1/2 pt) water
100 g (4 oz) cashews
Serves: 4
2. Mix the cornflour with the sugar and soy
sauce. Blend in the remaining
ingredients. Stir well and cook on
1000 W for 3 mins. stirring occasionally.
Add the cashews, cover and cook on
1000 W for 3 mins. or until hot.
En-43
English
Ingredients
1 medium onion, finely sliced
1 clove garlic, crushed
15 ml (1 tbsp) oil
10 ml (2 tsp) soy sauce
10 ml (2 tsp) dry sherry
5 ml (1 tsp) cornflour
250 g (8 oz) pork fillet, thinly sliced
8 spring onions, sliced lengthways
1 red pepper, sliced into strips
2 sticks celery, finely sliced
100 g (4 oz) shredded white cabbage
2.5 cm (1”) root ginger, finely chopped
450 ml (3/4 pt) hot chicken stock
15 ml (1 tbsp) each of cornflour,
soy sauce, dry sherry mixed together
225 g (8 oz) egg noodles
Thai Dinner Party
Ingredients Fragrant Chicken Soup
30 ml (2 tbsp) Thai hot curry paste
Dish: large bowl
600 ml (1 pt) hot chicken stock
100 g (4 oz) skinned boneless, Oven Accessory: glass tray
chicken breast, thinly sliced 1. Blend the paste and stock in a bowl.
200 g (7 oz) fresh beansprouts
Cover and cook on
1000 W for 33 spring onions, finely sliced
4 mins. Strain and return liquid to bowl.
15 ml (1 tbsp) lemon juice
Serves: 4
2. Add remaining ingredients to soup, stir,
cover and cook on
600 W for
10 mins. or until chicken is cooked.
Garnish with sliced chillies if desired.
Ingredients Goujons with Spicy Sauce
450 g (1 lb) fish or chicken goujons
Oven Accessory: high wire rack on metal tray on glass tray
Serves: 4
Sauce:
15 ml (1 tbsp) lime juice 1. Blend all sauce ingredients until smooth 3. Arrange goujons on a plate with
45 ml (3 tbsp) hot chilli sauce
in a blender. Transfer to a small serving
serving dish of sauce in the centre.
25 g (1 oz) can anchovies, drained
dish.
15 ml (1 tbsp) Malaysian mild curry paste
15 ml (1 tbsp) malt vinegar 2. Grill goujons for 10-15 mins. on
Grill
2, turning halfway, or until
5 ml (1 tsp) salt
cooked through and brown.
1 clove garlic, crushed
Ingredients Citrus Prawns
15 ml (1 tbsp) oil
Dish: large bowl
1 onion, finely sliced
45 ml (3 tbsp) Thai hot curry paste Oven Accessory: glass tray
350 g (12 oz) large prawns 1. Place onion and oil in bowl, cover and
juice of 1/2 an orange, lemon and lime
cook on
1000 W for 2-3 mins. Stir in
5 ml (1 tsp) salt
paste, juice of the fruits, salt and sugar.
5 ml (1 tsp) sugar
Cook on
1000 W for 1 min. Blend in
30 ml (2 tbsp) water
water and cornflour and cook on
15 ml (1 tbsp) cornflour
1000 W for 2 mins. stirring halfway. Add
Garnish:
prawns, stir and cover.
rind of orange, lemon and lime
Serves: 4
2. Cut rind into very thin strips, place in a
dish and cover with 30 ml (2 tbsp) water.
Cover and cook on
1000 W for 2
mins. Drain and rinse in cold water to
refresh. Use to garnish.
Cook on
1000 W for 5-6 mins. or until
prawns are cooked.
Ingredients Thai Beef Curry
1 bunch spring onions, sliced lengthways
Dish: medium casserole
and shredded
450 g (1 lb) rump steak, thinly sliced Oven Accessory: metal tray on glass tray
across the grain 1. Place all ingredients in casserole
100 g (4 oz) baby corn
reserving some spring onions for
100 g (4 oz) okra, sliced
garnish. Stir well, cover with lid and
can of Thai curry sauce
Ingredients Coconut Rice
225 g (8 oz) easy cook rice, well rinsed
Dish: large bowl
600 ml (1 pt) boiling salted water
15 ml (1 tbsp) oil Oven Accessory: glass tray
2 green chillies, finely chopped 1. Place the oil, chillies, garlic and onion in
1 clove garlic, crushed
bowl. Cover and cook on
1000 W for
1 onion, finely chopped
3-4 mins.
50 g (2 oz) creamed coconut
En-44
Serves: 4
cook on Combination:
160°C +
100 W for 1 hour or until tender.
2. Garnish with spring onions.
Serves: 4
2. Stir in the rice, water and coconut. Cover
and cook on
1000 W for 4 mins. then
600 W for 15 mins. or until the liquid
has been absorbed.