null  null
Operating Instruction and Cook Book
Microwave Oven
Household Use Only
Model Number: NN-SD691S
Please read these instructions carefully before using this
product, and save this manual for future use.
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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please
read these instructions carefully and completely, and keep them for further reference.
If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you
can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave
energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently
simmered without the concern of boil over.
After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby
develop a firm understanding of your new oven. This book includes recipes from starters to desserts. After trying
our recipes be sure to adapt your favourite recipes to microwave methods.
Start experimenting now, and enjoy the first class results you will achieve by using your new microwave oven.
Panasonic Australia Pty Ltd
1 Innovation Road
Macquarie Park
NSW 2113
The serial number of this product may be found on
the back side of the oven. You should note the model
number and serial number of this oven in the space
provided and retain this book as a permanent record
of your purchase for future reference.
F00039Y40QP_IN2.indd 1
MODEL NUMBER _______________________
SERIAL NUMBER _______________________
DATE OF PURCHASE ____________________
2011-6-29 15:38:02
Table of Contents
Before Operation
Safety Instructions ..........................................................................................................................2
Installation and General Instructions ..............................................................................................3
Microwaves and How They Work ...................................................................................................4
Cookware and Utensils Guide .....................................................................................................4-5
Feature Diagram ............................................................................................................................6
Dial Features ..................................................................................................................................7
Display Window ..............................................................................................................................7
Control Panel..................................................................................................................................8
INGREDIENT CONVERSION CHART .........................................................................................18
Operation and Hints
Let’s Start To Use Your Oven! ........................................................................................................9
To Set Clock .................................................................................................................................10
To Use Child Safety Lock .............................................................................................................10
To Use Timer ................................................................................................................................19
To Cook
by MICRO POWER AND TIME ................................................................................. 11
using Sensor Cook Pads ..........................................................................................14
To Reheat by MICRO POWER AND TIME ................................................................................. 11
using Sensor Reheat Pad .........................................................................................15
To Defrost by MICRO POWER AND TIME ............................................................................11-13
using Turbo Defrost Pads ....................................................................................12-13
To Use Inverter Melt&Soften ........................................................................................................16
To Use Quick Minute Pad .............................................................................................................16
To Use Recipe Prompting.............................................................................................................17
To Use Keep Warm ......................................................................................................................17
3-Stages Setting ...........................................................................................................................18
Quick Guide to Operation ........................................................................................................23-24
Maintenance
Before Requesting Service...........................................................................................................20
Care of your Microwave Oven ......................................................................................................21
Technical Specification .................................................................................................................21
Panasonic Warranty .....................................................................................................................22
Cooking Guide
Microwave Recipe Techniques ................................................................................................25-27
Reheat .....................................................................................................................................28-30
Soups and Snacks ..................................................................................................................31-33
Fish and Shellfish ....................................................................................................................34-36
Poultry and Eggs .....................................................................................................................37-41
Meat ........................................................................................................................................42-46
Vegetables and Legumes ........................................................................................................47-53
Rice, Pasta and Noodles .........................................................................................................54-61
Cakes, Desserts and Slices ....................................................................................................62-66
Sauces and Extras ..................................................................................................................67-69
–1–
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Safety Instructions
READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Precautions to be taken when using
Microwave Ovens for Heating foodstuffs
INSPECTION FOR DAMAGE. A microwave oven
should only be used if an inspection confirms all of
the following conditions:
1. The door fits squarely and securely and opens
and closes smoothly.
2. The door hinges are in good condition.
3. The metal plates of a metal seal on the door are
neither buckled nor deformed.
4. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS. Microwave radiation from
microwave ovens can cause harmful effects if the
following precautions are not taken:
1. Never tamper with or deactivate the interlocking
devices on the door.
2. Never poke an object, particularly a metal object,
through a grille or between the door and the oven
while the oven is operating.
3. Never place saucepans, unopened cans or other
heavy metal objects in the oven.
4. Do not let other metallic articles, e.g., fast food
foil containers, touch the side of the oven.
5. Clean the oven cavity, the door and the seals with
water and a mild detergent at regular intervals.
Never use any form of abrasive cleaner that may
scratch or scour surfaces around the door.
6. Always use the oven with trays or cookware
recommended by the manufacturer.
7. Never operate the oven without a load (i.e., an
absorbing material such as food or water) in the
oven cavity unless specifically allowed in the
manufacturer’s literature.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
9. Do not place sealed containers in microwave
ovens. Baby bottles fitted with a screw cap or a
teat are considered to be sealed containers.
10. This appliance is not intended for use by persons
(including children) with reduced physical, sensory
or mental capabilities, or lack of experience
and knowledge, unless they have been given
supervision or instruction concerning use of the
appliance by a person responsible for their safety.
11. Young children should be supervised to ensure
that they do not play with the appliance.
combustible materials are placed inside the
oven to facilitate cooking.
(b) Heating therapeutic wheat bags is not
recommended. If heating, do not leave
unattended and follow manufacturers’
instructions carefully.
(c) Remove wire twist-ties from bags before
placing bag in oven.
(d) If materials inside the oven should ignite,
keep oven door closed, turn oven off at the
wall switch, or shut off power at the fuse or
circuit breaker panel.
(e) Never leave microwave unattended while
cooking or reheating.
7. Failure to maintain the oven in a clean condition
could lead to deterioration of the surface that
could adversely affect the life of the appliance
and possibly result in a hazardous situation.
Earthing Instructions
This microwave oven must be earthed. In the event
of an electrical short circuit, earthing reduces the risk
of electric shock by providing an escape wire for the
electric current. This microwave oven is equipped with
a cord having an earthing wire with an earthing plug.
The plug must be plugged into an outlet that is
properly installed and earthed.
WARNING—Improper use of the earthing plug can
result in a risk of electric shock.
WE CERTIFY THAT THIS MICROWAVE OVEN
HAS BEEN INSPECTED AND COMPLIES WITH
THE REQUIREMENTS OF REGULATION 3,
SUBCLAUSE(2), OF THE MICROWAVE OVENS
REGULATIONS 1982.
(This statement applicable only to New Zealand.)
We certify that this microwave oven has been
inspected and complies with the safety requirements
of government notice 466 of March 1981, and
complies with the Radio Regulation of government
notice 587 of March 1986.
(This statement applicable only to South Africa)
WARNING
a) The door seals and door seal areas should be
Important Instructions
WARNING—To reduce the risk of burns, electric shock,
fire, injury to persons or excessive microwave energy:
1. Read all instructions before using the microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with teat) - may explode
and should not be heated in the microwave oven.
3. Use this microwave oven only for its intended
use as described in this manual.
4. As with any appliance, close supervision is
necessary when used by children.
5. Do not operate this microwave oven if it is not working
properly or if it has been damaged or dropped.
6. To reduce the risk of fire in the oven cavity:
(a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
b)
c)
d)
e)
f)
cleaned with a damp cloth. The appliance should
be inspected for damage to the door seals and
door seal areas and if these areas are damaged
the appliance should not be operated until it has
been repaired by a qualified service technician
trained by the manufacturer.
It is hazardous for anyone other than a competent
person to carry out any service or repair operation
that involves the removal of a cover which gives
protection against exposure to microwave energy.
If the supply cord of this appliance is damaged, it must
be replaced by a qualified service technician with the
special cord available only from the manufacturer.
Before use, the user should check that whether the
utensils are suitable for use in microwave ovens.
Liquids or other foods must not be heated
in sealed containers since they are liable to
explode.
Only allow children to use the oven without supervision
when adequate instructions have been given so that
the child is able to use the oven in a safe way and
understands the hazards of improper use.
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Installation and General Instructions
General Use
Food
1. In order to maintain high quality, do not operate
the oven when empty. The microwave energy
will reflect continuously throughout the oven if
no food or water is present to absorb energy.
This can lead to damage to the microwave oven
including arcing within the oven cavity.
2. If smoke is observed, press the STOP/RESET
Pad and leave door closed in order to stifle any
flames. Disconnect the power cord, and/or shut
off power at the fuse or circuit breaker panel.
3. Do not dry clothes, newspapers or other materials
in oven. They may catch on fire.
4. Do not use recycled paper products, unless the
paper product is labelled as safe for microwave oven
use. Recycled paper products may contain impurities
which may cause sparks and/or fires when used.
5. Do not use newspapers or paper bags for cooking.
6. Do not hit or strike the Control Panel. Damage to
controls may occur.
7. POT HOLDERS may be needed as heat from
food is transferred to the cooking container
and from the container to the Glass Tray. The
GlassTray can be very hot after removing the
cooking container from the oven.
8. Do not store flammable materials next to, on top
of, or in the oven. It could be a fire hazard.
9. Do not cook food directly on Glass Tray unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
10. DO NOT use this oven to heat chemicals or other
non-food products. DO NOT clean this oven with
any product that is labelled as containing corrosive
chemicals. The heating of corrosive chemicals in
this oven may cause microwave radiation leaks.
11. Do not leave the microwave unattended while
reheating or cooking food in disposable containers
made of plastic, paper or other combustible materials,
as these types of containers can ignite if overheated.
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build
up and the jar may explode. In addition, the
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
2. Do not attempt to deep fat fry in your microwave
oven.
3. Do not boil eggs in their shell and whole hardboiled eggs (unless otherwise stated in Cooking
Guide section). Pressure will build up and the
eggs will explode.
4. Potatoes, apples, egg yolks, chicken wings, whole
squash and sausages are examples of foods
with nonporous skins. This type of food must be
pierced before cooking, to prevent bursting.
5. When heating liquids, e.g. soup, sauces and
beverages, in your microwave oven, overheating
the liquid beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of hot liquid. To prevent this
possibility the following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in
the oven and halfway through cooking time.
d) After heating, allow to stand in the oven for
a short time, stirring again before carefully
removing the container.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to
the oven and cook for a few more minutes at the
Placement of Oven
recommended power level. It is important to ensure
1. The oven must be placed on a flat, stable
that meat and poultry are thoroughly cooked.
surface. For correct operation, the oven must
7. COOKING TIMES given in the Cooking Guide
have sufficient air flow. Allow 15 cm of space
section are APPROXIMATE. Factors that may
on the top of the oven, 10 cm at the back, and
affect cooking time are preferred degree of
5 cm on both sides. If one side of the oven
moisture content, starting temperature, altitude,
is placed flush to wall, the other side or top
volume, size, shape of food and utensils used.
must not be blocked. Do not remove feet.
As you become familiar with the oven, you will be
a. Do not block air vents. If they are blocked
able to adjust for these factors.
during operation, the oven may be overheated 8. It is better to UNDERCOOK RATHER THAN
and damaged. When using any cloth over the
OVERCOOK foods. If food is undercooked, it
oven, the air intake and exhaust should not be
can always be returned to the oven for further
blocked. Also allow sufficient space on back
cooking. If food is overcooked, nothing can be
and both sides of the oven.
done. Always start with minimum cooking times
b. Do not place oven near a hot or damp surface
recommended.
such as a gas stove, electric range or sink etc. 9. Extreme care should be taken when cooking
c. Do not operate oven when room humidity is
popcorn in a microwave oven. Cook for minimum
too high.
time as recommended by manufacturer. Use
2. This oven was manufactured for household use only.
the directions suitable for the wattage of your
3. This oven is also designed for installation into a
microwave oven. NEVER leave oven unattended
wall cabinet, use the proper trim kit available from
when popping popcorn.
a local Panasonic dealer. Follow all instructions
10. When heating food in plastic or paper containers,
packed with the kit.
check the oven frequently due to the possibility of
ignition.
Circuits
11. The contents of feeding bottles and baby food jars
Your microwave oven should be operated on a separate
are to be stirred or shaken and the temperature
10 A circuit from other appliances. Failure to do this may
is to be checked before consumption, in order to
cause the power board fuse to blow, and/or food to cook
avoid burns.
slower. Do not insert higher value fuse in the power board.
–3–
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Microwaves and How They Work
Microwaves are a form of high frequency radio
waves similar to those used by a radio, including
AM, FM and CB. They are similar to a television
where the radio waves are converted to a picture on
the screen. However, microwaves are much shorter
than radio waves; approximately twelve centimetres
wave length. Electricity is converted into microwave
energy by the magnetron tube (which is the heart of
the microwave oven).
From the magnetron tube, microwave energy is
transmitted to the oven cavity through a small plastic
covered piece. The microwaves are converted to
heat in the food. The microwaves enter from the
outside of the food and travel through the food losing
half of their power every two to three centimetres.
Continued cooking to the centre occurs by
conduction.
Although pacemakers used to be affected by
microwaves (as well as by other radio waves), they
are now shielded and are not bothered by these
interferences. This allows people with pacemakers
to sit calmly by their radio or television and cook with
microwave ovens.
When microwaves come in contact with a substance,
any one or combination of three things may occur.
They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Reflection:
Metal substances REFLECT microwave energy and
because there is no absorption, there is no heating.
This is why the oven interior is either stainless
steel or epoxy-coated steel. This ensures that the
microwaves are kept inside the cavity and evenly
distributed throughout the food with the help of the
turntable.
Transmission:
Such substances as paper, glass and plastic
TRANSMIT microwave energy and do not become
hot except from food. Because these substances
do not reflect or absorb microwave energy, they are
ideal materials for microwave cooking containers.
Absorption:
Food contains moisture and will ABSORB microwave
energy, which causes the moisture molecules
within the food to vibrate at an incredible rate
(2,450,000,000 times per second). Friction, created
by the vibration, produces heat energy which is
conducted throughout the food.
Cookware and Utensils Guide
It is important to use the correct container when
cooking in a microwave oven. The following will help
you make the right selection.
How to Test a Container for Safe
Microwave Oven Use
TO TEST A CONTAINER FOR SAFE MICROWAVE
OVEN USE: Fill a 1-cup glass measure with cool
water and place it in the microwave oven alongside
the empty container to be tested; heat one (1)
minute at P10. If the container is microwave
ovensafe (transparent to microwave energy), the
container should remain comfortably cool, the water
in glass measure should be hot. If the container is
hot, it has absorbed some microwave energy and
should NOT be used. This test cannot be used for
plastic containers.
Glass, Ceramic and China
Heat-Resistant glass cookware is invaluable in
microwave cooking. Many of these items are readily
available in most homes: glass jugs, mixing bowls,
loaf dishes, covered casseroles, oblong baking
dishes, pie plates and round or square cake dishes.
Examples of this type of cookware are Pyrex® and
Corningware®.
Dinnerware can be used for microwave heating.
Many brands of dinnerware are microwave safe.
Check the care information for reference to
microwave use for dinnerware and serving pieces. If
dinnerware is marked ovenproof, it frequently is safe
to use in the microwave oven. However, to be sure,
check by conducting microwave dish test previously
mentioned.
Several types of glassware and dinnerware are
not recommended for use in the microwave oven.
Waxed paper, paper plates, cups and napkins should Do not use dishes with metallic trim or containers
with metal parts. Do not use cups or mugs with
not be used for heating or cooking food. Freezer
glued on handles, as they may fall off with continued
wrap should not be used as it is not heat resistant
heating. Do not use delicate glassware. Although the
and may melt. Paper towel, greaseproof paper and
glassware may be transparent to microwave energy
bake paper may be safely used for short periods of
the heat from the food may cause the glassware to
time for covering or lining.
crack.
Paper Products and Freezer Wrap
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Cookware and Utensils Guide (continued)
Plastics
Metal
Plastic dishes, cups and some freezer containers
should be used with care in a microwave oven.
Choose plastic containers carefully, as some plastic
containers may become soft, melt and may scorch.
The majority of plastic dishes, even those designed
for use in the microwave oven, are not suitable for
cooking foods with high fat or sugar content, or for
lengthy cooking times. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes
on P10 power. These dishes, although not suitable
for extended cooking, may be used successfully for
defrosting or for use on lower power levels.
Cooking Bags designed to withstand boiling,
freezing, or conventional heating are microwave
safe. Prepare bags according to manufacturer’s
directions. When cooking by microwave, DO NOT
use wire twist-ties to close bag. They can act as an
antenna and cause arcing (sparks).
DO NOT COOK IN PLASTIC FOOD STORAGE
BAGS.
Plastic Wrap such as GLAD WRAP® can be used
to cover dishes in most recipes. Over an extended
heating time, some disfiguration of the wrap may
occur. When removing plastic wrap “covers”, as well
as any glass lid, be careful to remove it away from
you to avoid steam burns.
Loosen plastic but let dish stand, covered.
Metal cookware or utensils, or those with metallic
trim, should NOT be used in the microwave. Since
microwave energy is reflected by metal, foods in
metal containers will not cook evenly. There is also a
possibility of “arcing”.
Although metal utensils should be avoided in
microwave cooking, some metal can be helpful when
used correctly.
Aluminum foil can be used safely, if certain guidelines
are followed, to prevent overcooking. Small pieces of
foil are used to shield areas such as chicken wings,
tips of roasts, or other thin parts that cook before
the rest of the recipe is finished. Make sure foil is
attached securely and doesn’t touch sides of oven,
otherwise arcing may occur. Foil lined containers,
either cardboard or plastic, should NOT be used in
the microwave oven as arcing could occur.
Metal twist-ties, either paper or plastic coated, should
NOT be used in the microwave oven. Frozen dinner
trays can be used in the microwave, if the container
is no deeper than 2 cm and is filled with food. Metal
skewers can not be used in microwave ovens as
arcing may occur. Wooden skewers are readily
available and give the same result.
Shells: Scalloped baking shells are best used during
reheating and for short periods of cooking time only.
Jars and Bottles
Thermometers are available for use in microwave
Jars and bottles can be used to warm food to serving
ovens. DO NOT USE CONVENTIONAL MERCURY
temperature, if the lid is removed first. Cooking
TYPE CANDY OR MEAT THERMOMETERS in food
should not be done in these containers since most
while cooking in the microwave oven.
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Straw, Wicker and Wood
Straw and wicker baskets may be used in the
microwave oven for short periods of time to warm
rolls or bread. Large wooden utensils, such as bowls
or cutting boards should NOT be used for prolonged
heating as the microwave energy may cause the
wood to become dry and brittle.
–5–
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Feature Diagram
Glass Tray
1.
2.
3.
4.
Do not operate the oven without the Roller Ring and Glass Tray in place.
Only use the Glass Tray specifically designed for this oven. Do not substitute another Glass Tray.
If Glass Tray is hot, allow to cool before cleaning or placing in water.
Do not cook directly on Glass Tray. Always place food on a microwave-safe dish, or on a rack set in
a microwave-safe dish.
5. If food or utensil on Glass Tray touches oven walls, causing the tray to stop moving, the tray will
automatically rotate in opposite direction. This is normal.
6. Glass Tray can rotate in either direction.
Menu Label
Waveguide Cover
Do not remove.
It is not packaging material
and must remain in place.
Oven Air Vents
Oven Air
Vents
Door Safety
Lock System
Display
Window
Oven Window with
Vapor Barrier Film
(do not remove)
Power
Supply Cord
Power
Supply Plug
Caution
Lable
Control Panel
Oven Air
Vents
Door Safety
Lock System
Identification Plate
The model number and serial
number are displayed here.
• The control panels are
covered with removable
protective film to prevent
scratches during shipping.
Small bubbles may appear
under this film. When this
happens, remove film
carefully.
(Hint - apply masking or
clear tape to an exposed
corner and pull gently to
remove.)
Roller Ring
Door Release Button
1. The Roller Ring and oven floor should
be cleaned frequently to prevent
excessive noise and scratching of
painted surface.
2. The Roller Ring must always be
used together with the Glass Tray for
cooking.
Press to open the door. Opening the door
during cooking will stop the cooking process
without cancelling the program. Cooking
resumes as soon as the door is closed
and Start Pad is pressed. It is quite safe to
open the door at any time during a cooking
program and there is no risk of Microwave
exposure.
Oven Light:
Oven Light will turn on during cooking and also when door is opened.
NOTE:
The above illustration is for reference only.
–6–
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Dial Features
Press and release dial to expand (pop-out). After setting desired program, push dial in to avoid accidental
changing of the Programmed time.
TIME CHOICE
Push then rotate the dial. Rotate the dial clockwise to increase
the cooking time and rotate the dial counter-clockwise to
decrease the cooking time.
WEIGHT CHOICE
Push then rotate the dial. Rotate the dial clockwise to increase
the weight and rotate the dial counter-clockwise to decrease
the weight setting.
SENSOR MENU CHOICE
Push then rotate the dial. Dial can be rotated in either direction
to select the Sensor Menus.
NOTE:
The maximum programmable time using Time Dial is up to 90 minutes.
Display Window
Number (Time/
Weight/Menu)
Stage Display
Micro Power
Timer
(Second)
Power Level
Start
Sensor
Feature
Inverter
Display
More/Less
Feature
Weight (g/kg)
Child Safety
Lock Setting
Defrost
Feature
Timer (Minute)
Keep Warm
–7–
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Control Panel
Display Window
Micro Power Pad
(pg.11)
Sensor Cook Pad
(pg.14)
Sensor Reheat Pad
(pg.15)
Keep Warm Pad
(pg.17)
More Pad
(pg.14)
Inverter Melt&Soften
Pad (pg.16)
Inverter Turbo
Defrost Pad (pg.12)
Quick Minute Pad
(pg.16)
Less Pad
(pg.14)
Timer/Weight and
Sensor Menu Dial
(pg. 7)
Timer Pad
(pg.19)
Pecipe Store Pad
(pg.17)
Clock Pad
(pg.10)
Start Pad
Stop/Reset Pad
Before cooking: One tap
clears all your instructions.
During cooking: One
tap temporarily stops the
cooking process. Another
tap cancels all your
instructions and colon or
time of day appears in the
Display Window.
One tap allows oven to
begin functioning. If door is
opened or Stop/Reset Pad
is pressed once during oven
operation, Start Pad must
again be pressed to restart
oven.
Beep Sound
When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the
unit does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the
end of any complete programme, the oven will beep five times.
NOTE:
If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel the
operation. The display will revert back to clock or colon mode.
–8–
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Let’s Start To Use Your Oven!
1 Plug in
Plug into a properly earthed electrical outlet.
2 Open Door
Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.
3 Select Power Level
eg. P7
Press Micro Power Pad four times.
(see page 11 for Micro Power chart)
4 Set Time
e.g. 1 minute 30 seconds
Rotate the Time Dial until the desired time appears in the display window.
Verify your selection(s) in the Display Window.
NOTE:
When cooking time is longer than 60 minutes, the time will appear in hours and minutes.
0 - 1 minute time counts up in 10 seconds. 1 - 8 minute time counts up in 30 seconds. 8 - 30 minute
time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.
5 Press
–9–
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To Set Clock
You can use the oven without setting the clock.
1 Press
Colon will blink in Display Window.
2 Enter Time of Day
Enter time of day using Time Dial e.g. 12:35
Clock is a 12 hour display. There isn’t a.m. or p.m. setting.
Time appears in the Display Window, colon is blinking. Verify time of day in the Display Window.
Note:
Turning the dial slowly will count up in 1 minute steps. Turning the dial quickly will count up in 10 minute
steps.
3 Press
Colon stops blinking; time of day is entered and locked into Display Window.
NOTES: 1. Oven will not operate while colon is still blinking.
2. To reset time of day, repeat step 1 through 3.
3. The clock will keep the time of day as long as oven is plugged in and electricity is supplied.
4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00
not 13:00.
To Use Child Safety Lock
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
You can set Child Safety Lock when colon or time of day is displayed.
To set
or
Colon or time of day is displayed
Press 3 times.
Display Window
To cancel
or
Display Window
Press 3 times.
Colon or time of day is displayed
NOTE: To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10
seconds.
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To Cook/Reheat/Defrost by
Micro Power and Time
1 Select Power Level
Press Micro Power pad until your desired
power level appears in the Display Window.
(see chart below)
Note: When selecting P10 on the first stage, you can start from step 2.
2 Set Cooking Time
Select the cooking time by using the Time/Weight Dial.
(P10: up to 30 minutes, other powers: up to 90 minutes for a single stage)
3 Press
Cooking will start.
The time in the Display Window will count down.
For more than one stage cooking,
Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven
will beep twice between stages. (For further information, refer to page 18)
Micro Power:
The Micro Power Pad gives you a selection of different power levels representing decreasing amounts of
microwave energy, used for cooking foods at different speeds.
e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer.
To select the correct power level for cooking different foods, refer to the chart below.
Press
POWER LEVEL
WATTAGE
DISPLAY
EXAMPLE OF USE
1x
P10
1100W
Boil water. Cook vegetables, rice, pasta and
noodles. Reheating.
2x
P9
1000W
Cook fresh fruits.
3x
P8
900W
Cook cakes, desserts. Heat milk.
4x
P7
800W
Cook pork, whole chicken and chicken pieces.
5x
P6
700W
Cook beef, lamb and eggs. Melt butter.
6x
P5
600W
Cook meatloaves. Melt chocolate.
7x
P4
400W
Cook fish and seafood.
8x
P3
300W
Thaw foods. Cook christmas pudding, corned
beef,dried beans and peas.
9x
P2
200W
Simmer soups, stews and casseroles (less
tender cuts).
10x
P1
100W
Keep cooked foods warm, simmer slowly.
NOTE:
After using the oven, the fan may rotate to cool the electric components and “COOL” appears in the display
window. If you cook using microwave, “COOL” will appear after micro cooking over 3 minutes. This is
perfectly normal, and you can take out the food from the oven while the fan operates.
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To Defrost
To Defrost using Inverter Turbo Defrost
This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the
food.
1 Set Weight
The shape and size of the food will determine the maximum weight the oven can accommodate. The
recommended maximum weight of food depends on the oven cavity size. Weight must be programmed
in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended
weight is 0.2 kg.
Press
Rotate the Weight Dial
2 Press
Defrost time appears in the Display Window and begins to count down.
NOTE:
The oven will beep once or twice during the total defrosting time. This indicates that food should
be turned, broken apart or removed. After attending to food, close door and press Start to resume
defrosting.
For further information, refer to next page.
To Defrost by Micro Power and Time Setting
This feature allows you to defrost meat, poultry and seafood by P3 Power and time.
step 1
step 2
Press 8 times to select P3
(Deforst power level, refer to page 11)
step 3
Set time according to
chart on next page.
Press
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Defrosting Tips and Techniques
Preparation for Freezing:
1. Heavy-duty plastic wraps, bags and freezer wrap are suitable.
2. Freeze meats, poultry and fish in packages with only 1 or 2 layers of food. To aid in separating layers,
place two pieces of wax paper between them.
3. REMOVE ALL AIR and seal securely.
4. LABEL package with type and cut of meat, date and weight.
5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer
maintained at -18°C or lower).
Defrosting Technique:
1. Remove from wrapper and set on a defrosting rack in a dish on Glass Tray.
2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry,
fish and shellfish. Break apart stewing meat, chicken pieces and minced meat. Separate chops and
hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil.
3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc.
4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to
complete defrosting.
Defrosting Chart (by setting Micro Power at P3):
FOOD
MEAT
Beef
Minced Beef
Roast: Topside
Beef Tenderloin
Chuck or Rump
Sirloin, rolled
Steak
Miscellaneous
Pork/Lamb
Roast
Chops
Ribs
POULTRY
Chicken
whole
pieces
fillets
Duck
Turkey
APPROX. TIME
(minutes per 500 g)
7-9
8 - 10
8 - 10
8 - 10
8 - 10
6-8
7-9
8 - 10
6-8
6-8
8 - 10
7-9
7-9
7-9
8 - 10
INSTRUCTION
Halfway through the defrost cycle, break apart
minced beef, separate chops and remove meat
that is defrosted.
Turn meat over two to three times during
defrosting.
Shield edges and unevenly shaped ends of
roasts halfway through the defrost cycle.
Large roasts may still be icy in centre. Let stand.
Turn poultry over two to four times during
defrosting. Halfway through the defrost cycle,
shield end of drumsticks, wings, breast bones
and ends of poultry with foil.
Break apart chicken pieces and remove small
pieces such as wings, which may be defrosted
before larger pieces.
Rinse poultry under cold water to remove ice
crystals. Let stand 5 to 10 minutes, before
cooking.
FISH & SHELLFISH
Fish Fillets
Whole Fish
Crabmeat
Lobster Tails
Sea Scallops
Green Prawns
8 - 10
7-9
6-8
6-8
6-8
6-8
Halfway through the defrost cycle, turn whole
fish or blocks of fillets over. Also, break apart
prawns or scallops. Remove any pieces that are
defrosted.
Let stand, 5 to 10 minutes, before cooking.
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To Cook Using
Sensor Cook
Sensor Cook allows you to cook foods without selecting times and power levels. The sensor detects the
heat and humidity generated by the food and cooks your food automatically.
Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic
wrap or a securely fitting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure
seal cannot be achieved and inaccurate cooking may result.
1 Press
and select desired menu number
Press the Sensor Cook Pad and turn the Sensor Menu Dail until the menu number appear in the display
window. (see the chart on next page)
Note:
For information on individual categories refer to each chapter in the cookbook section.
More Pad
/Less Pad
:
Preferences for food doneness varies with each individual. After having used Sensor Cook a few times,
you may decide you prefer your food cooked to a different doneness. By using the More Pad/Less Pad,
the Auto Sensor programmes can be adjusted to cook food for a longer or shorter time. Press More
Pad/Less Pad before pressing Start Pad.
Press More Pad : “+” will display in display window. If you want to return to average cooking result,
press Less Pad.
Press Less Pad : “-” will display in display window, If you want to return to average cooking result,
press More Pad.
If you are satisfied with the result of the SENSOR COOK programme, you don’t have to use this pad.
2 Press
The menu number you have selected remains in the display window. Do not stop the oven or open the
door during this part of the cooking stage as inaccurate cooking may result. After the heat humidity is
detected by the SENSOR, the remaining time appears in the Display Window and begins to count down.
For best results, follow these recommendations:
1. The door should not be opened before the time appears in the Display Window.
2. Do not use plastic dishes as a secure seal cannot be achieved and inaccurate cooking may occur.
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To Cook Using
Sensor Reheat
If desired,
press More / Less Pad.
• Press
After the heat and humidity is
detected by the SENSOR, the
remaining time appears in the
Display Window and begins
to count down.
• Press
For best results on Sensor Reheat, follow these recommendations:
1. Food being reheated should weigh between 125 g and 1.0 kg. For foods weighing less than 125 g and
more than 1.0 kg, use a manual micro power setting.
2. All foods must be previously cooked and at room or refrigerator temperature or frozen at -18°C for at
least 24 hours.
3. Foods should always be covered loosely, but completely, with plastic wrap. (Do not use any snap closing
lids.)
4. All foods should have a covered stand time of at least 3 to 5 minutes.
5. Do not reheat bread or pastry products (raw or uncooked), or beverages.
6. Do not use if oven cavity is warm (from previously cooked foods).
Consult the following Recipe Chapters for Sensor
Cooking Instructions for Each Category on your oven.
Menu
Recommended Weight
Sensor Reheat
125 g - 1.0 kg
1 Vegetables
125 g - 500 g
2 Frozen Veg.
125 g - 1.0 kg
3 Potatoes
125 g - 1.0 kg
4 Legumes
1-4 cups
5 Fresh Pasta
125 g - 625 g
6 Dried Pasta
125 g - 500 g
7 Noodles
150 g - 800 g
1 cup - 21/2 cups
8 Rice
1
9 Risotto
/2 cup - 3 cups
10 Fish
125 g - 500 g
11 Curries
250 g - 750 g
12 Chicken Pcs.
400 g - 1.0 kg
13 Fruit
250 g – 1.5 kg
14 Desserts
375 g - 1.5 kg
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To Use Inverter Melt&Soften
This feature allows you to melt/soften food at the touch of a button. There is no need to select the power
level or cooking time as the microwave does this for you.
• Press
until the menu number
appear in the display
window. (see below
chart)
• Press
The remaining time appears
in the Display Window and
begins to count down.
Select weight by
using the weight Dail.
menu number
menu
15
Melt Butter
50 g
100 g
150 g
Weight
200 g
250 g
300 g
16
Soften Cream Cheese
50 g
100 g
150 g
200 g
250 g
300 g
17
Soften Ice Cream
300 g
600 g
900 g
1200 g
—
—
18
Melt Chocolate
50 g
100 g
150 g
200 g
250 g
300 g
For best results, follow these recommendations:
15. Melt Butter
Remove wrapper, cut butter into 2 tbsp cube, and
place into a microwave safe dish. Melt with lid or
plastic wrap. Stir after cooking.
16. Soften Cream Cheese
Remove wrapper and place in a microwave safe
bowl/dish. Soften without cover.
17. Soften Ice Cream
Soften slightly without lid.
18. Melt Chocolate
Remove wrapper and place chocolate into a
microwave safe dish. Cook without cover. After
heating, stir until completely melted.
Note: Chocolate holds its shape even when softened.
Note:
1.
If food needs more time cooking or weight exceeds range, cook using Med-Low power for melting and
Low power for softening.
To Use Quick Minute Pad
1 Press
Press Quick Minute pad until the desired cooking time (up to 10 minutes) appears in the display window.
Power Level is pre-set at P10.
2 Press
Cooking begins and the time will count down. At the end of cooking, 5 beeps sound.
Notes:
1. This feature allows you to set in 1 minute increments up to 10 minutes.
2. If desired, you can use other power levels. Select desired power level before setting cooking time.
3. After setting the time by Quick Minute pad, you can not use time/weight Dial.
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To Use Recipe Prompting
This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to
preprogram your oven for a specific power level and time that is convenient for you. You are able to preprogram one memory task.
To Set a Recipe Program:
Set the desired cooking programme
Press once.
or
Press Recipe Store Pad.
Time of day or colon appears
in the display window. If you
press Start Pad, cooking
starts and cooking program is
set.
To Start Recipe Store Program:
Press once.
Press.
Cooking time in the display
begins to count down.
NOTES:
1.
2.
3.
4.
Auto Control Functions cannot be programmed into Recipe Store.
Recipe Store can only store 1 stage cooking. It is not possible to store 2 or 3 stage cooking.
A new recipe program will cancel the recipe program previously stored.
The recipe program will be cancelled if the oven is unplugged.
To Use Keep Warm
This feature will keep food warm for up to 30 minutes after cooking.
Press
Turn.
Set warming time using Time
Select Dial, up to 30 minutes.
Press.
Keep Warm will start.
The time in the display
window will count down.
NOTE:
Keep Warm can be programmed as the final stage after cook times have been manually entered. It cannot
be used in combination with auto features.
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3-Stages Setting
This feature allows you to program 3 Stages of cooking continuously.
E.g.: Continually set [P10] 2 minutes, [P7] 3 minutes and [P4] 2 minutes.
1. Press once to select
“P10”.
6. Set as 2 minutes using
Time/Weight Dial.
2. Set as 2 minutes using
Time/Weight Dial.
5. Press 7 times to select
“P4”.
3. Press 5 times to select “P6”.
4. Set as 3 minutes using
Time/Weight Dial.
7. Press once. The time will count
down at the first stage in the display
window.
NOTES:
1. When operating, two beeps will sound between each stage.
2. This feature cannot be used in combination with auto features.
INGREDIENT CONVERSION CHART
INGREDIENT CONVERSION CHART
1
⁄4 cup
60 ml
1
⁄4 teaspoon
1 ml
1
⁄3 cup
85 ml
1
⁄2 teaspoon
2 ml
1
⁄2 cup
125 ml
1 teaspoon
5 ml
2
⁄3 cup
165 ml
2 teaspoons
10 ml
3
⁄4 cup
190 ml
3 teaspoons
15 ml
1 cup
250 ml
1 tablespoon
20 ml
1
1
1 ⁄4 cups
310 ml
1 ⁄2 tbs
30 ml
11⁄2 cups
375 ml
2 tbs
40 ml
2 cups
500 ml
3 tbs
60 ml
3 cup
750 ml
4 tablespoons
80 ml
31⁄2 cups
875 ml
4 cups
1 litre
6 cups
1.5 litre
8 cups
2 litre
All recipes are tested using standard measurement that appear in the above chart.
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To Use Timer
This feature allows you to program standing after cooking is completed and to program the oven as a minute
or 10 seconds timer or program delay start.
To Use as a Kitchen Timer
Press once.
Set desired amount of time.
(up to 90 minutes)
Press Start.
Time will count down
without oven operating.
To Set Standing Time
Set desired amount
of standing time.
(up to 90 minutes)
Press once.
Press Start.
Cooking will start. After
cooking, standing time
will count down without
oven operating.
Set the desired
cooking programme.
(see Page 11)
To Set Delay Start
Press once.
Set desired amount
of delay time.
(up to 90 minutes)
Press Start.
Delayed time will
count down without
oven operating. Then
cooking will start.
Set the desired
cooking programme.
(see Page 11)
NOTES:
1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display
Window will continue to count down.
2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to
prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in
the starting temperature could cause inaccurate results and/or food may deteriorate.
3. When using Standing time or Delay Start, it’s up to 2 Power stages.
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Before Requesting Service
THESE THINGS ARE NORMAL
The oven causes
interference with my TV.
Some radio and TV interference might occur when you cook with the
microwave oven. This interference is similar to the interference caused
by small appliances such as mixers, vacuums, hair dryers, etc. It does
not indicate a problem with your oven.
Steam accumulates
on the oven door and warm
air comes from the oven
vents.
During cooking, steam and warm air are given off from the food. Most
of the steam and warm air are removed from the oven by the air which
circulates in the oven cavity. However, some steam will condense on
cooler surfaces such as the oven door. This is normal.
I accidentally ran my
microwave oven without
any food in it.
Running the oven empty for a short time will not damage the oven.
However, we do not recommend this.
PROBLEM
POSSIBLE CAUSE
The oven is not plugged in
securely.
Oven will not turn on.
REMEDY
Remove plug from outlet, wait 10
seconds and re-insert.
Circuit breaker or fuse is tripped Reset circuit breaker or replace
or blown.
fuse.
There is a problem with the
outlet.
Plug another appliance into the
outlet to check if the outlet is
working.
The door is not closed
completely.
Close the oven door securely.
Start Pad was not pressed after Press Start Pad.
programming
Oven will not start cooking.
Another program has already
been entered into the oven.
Press Stop/Reset Pad to cancel
the previous program and
program again.
The program has not been
entered correctly.
Program again according to the
Operating Instructions.
Stop/Reset Pad has been
pressed accidentally.
Program oven again.
When the oven is turning on,
there is noise coming from
Glass Tray.
The roller ring and oven bottom Clean these parts according
are dirty.
to care of your oven (See next
page).
The word “Child” appears in
the Display Window.
The Child Lock was activated Deactivate Lock by pressing
by pressing Start Pad 3 times. Stop/Reset Pad 3 times.
“H97”, “H98” or “H00”
appears in the display
window.
The display indicates a problem Contact the specified service
with microwave generation
centre.
system.
If it seems there is a problem with the oven, contact an authorized Service Centre.
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Care of your Microwave Oven
Note: The oven should be cleaned regularly and any food deposits removed. Failure to maintain the oven
in a clean condition could lead to deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a harzardous situation.
BEFORE CLEANING:
Unplug at socket of the oven. If impossible, leave
oven door open to prevent oven from accidentally
turning on.
Inside of the oven:
Wipe with a damp cloth. Mild
detergent may be used if the oven
gets very dirty. The use of harsh
detergent or abrasives is not
recommended.
AFTER CLEANING:
Be sure to replace the Roller Ring and Glass Tray
in the proper position and press Stop/Reset Pad
to clear the Display Window.
Glass Tray:
Remove and wash in warm
soapy water or in a dishwasher. If
grease accumulates, clean with a
nonabrasive nylon mesh scouring
pad and a non-abrasive cleanser.
Outside oven surfaces and
back vents.
Clean with a damp cloth.
To prevent damage to the
operating parts inside the
oven, water should not
be allowed to seep into
ventilation openings.
Control Panel:
• May be covered with
removable protective film
to prevent scratches during
shipping. Small bubbles
may appear under this
film. When this happens,
remove film carefully.
(Hint - apply masking or clear
tape to an exposed corner
and pull gently to remove.)
• If it becomes wet, clean
with a soft, dry cloth. Do
not use harsh detergents
or abrasives on the Control
Panel.
Oven Door:
Wipe with a soft cloth when steam accumulates inside
or around the outside of the oven door. This may
occur when the microwave oven is operated under
high humidity conditions and in no way indicates a
malfunction of the unit or of microwave leakage.
Roller Ring and oven cavity floor:
Wipe the bottom surface of the oven with mild
detergent water or window cleaner and dry. Roller
Ring may be washed in mild soapy water or
dishwasher. These areas should be kept clean to
avoid excessive noise.
Technical Specifications
Power Supply:
Power Consumption*:
Output*:
Outside Dimensions (W x H x D):
Oven Cavity Dimensions (W x H x D):
Overall Cavity Volume:
Glass Tray Diameter:
Operating Frequency:
Uncrated Weight:
230 - 240 V, 50 Hz
4.4 A 1,000 W
1,100 W
525 mm (W) x 310 mm (H) x 401 mm (D)
355 mm (W) x 251 mm (H) x 365 mm (D)
32 L
Ø340 mm
2,450 MHz
Approx. 12.0 kg
Trim Kit
Model Number
Outside Dimensions (W x H):
Cabinet Opening (W x H x D):
NN-TK611SS
596 mm (W) x 410 mm (H)
562 mm (W) x 395 mm (H) x 480 mm (D)
* IEC Test Procedure
Specifications subject to change without notice.
As for the voltage requirement, the production month, country and serial number, please refer to the
identification plate on the microwave oven.
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Panasonic Warranty
– 22 –
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Quick Guide to Operation
Feature
How to Operate
To Set Clock
( page 10)
Set time of day. (Max 12:59)
once
To set
Press once
To cancel
To Set/Cancel Child
Safety Lock
( page 10)
3 times.
To Cook/Reheat/
Defrost by Micro
Power and Time
Setting
( page 11)
Display
Select power.
3 times.
Display
Select cooking time.
To Use Inverter
Turbo Defrost Pad
( page 12)
Select desired weight
Enter weight.
Turn dail until desired
menu number appears.
To Cook using
“Sensor Cook”
Pads
( page 14)
or
optional
To Cook using
“Sensor Reheat”
Pads
( page 15)
To use “Inverter
Melt&Soften”
Pads
( page 16)
or
once
Select the desired
menu number.
optional
Select desired weight
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Quick Guide to Operation
To use “Keep Warm”
Pads
( page 17)
Once
Select Keep Warm time.
To set:
Set the desired cooking
programme
To Cook using
“Recipe Store”
Pads
( page 17)
or
Once
To start:
Once
To Use as a Kitchen
Timer
( page 19)
Once
To Set Standing
Time
( page 19)
Set time.
Set the desired
cooking programme.
(see Page 11)
Once
Set time.
Set the desired
cooking programme.
(see Page 11)
To Set Delay Start
( page 19)
Once
Set time.
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fast and even cooking. Some of these techniques
are similar to those used in conventional cooking, but
because microwaves produce heat very quickly the
following techniques are extremely important. It’s a
must for you to be familiar with the following tips.
Food Characteristics
Techniques for Preparation
Size and Quantity
Timing
Small portions cook faster than large portions.
As you increase the quantity of food you put into
the microwave oven, you must also increase your
cooking time. The microwave oven has the same
power regardless of quantity; thus the power is
divided between more items and so it takes longer to
cook. As a general guide, if you double the quantity
of food suggested in the recipe, add half the time
suggested again.
A range of cooking times is given in each recipe for
two reasons. First, to allow for the uncontrollable
differences in food shapes, starting temperatures and
personal preferences. Secondly, these allow for the
differences in electrical voltage input which changes
during peak load periods. Always remember that it
is easier to add time to undercooked food. Once the
food is overcooked, nothing can be done. For each
recipe, an approximate cooking time is given.
Liquid Content
Stirring
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Stirring is often necessary during microwave cooking.
We have noted when stirring is helpful in the recipes.
Always bring the outside edges towards the centre
and the centre portions to the outside.
Shape
Uniform sizes cook more evenly. To compensate
for irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
Rearranging or Turning
Some foods should be turned in the container during
cooking. For example, because of the different
thicknesses in the breast and back sections of
poultry, it is a good idea to turn poultry over once to
ensure more even cooking.
Rearranging or turning over uneven shaped food in
the dish should be done as suggested to ensure a
satisfactory result. Rearrange small items such as
chicken pieces, prawns, hamburger patties, steak or
chops. Rearrange pieces from the centre to the edge
of the dish.
Bone and Fat
Bones conduct heat and cause the meat next to
them to be heated more quickly. Large amounts of
fat absorb microwave energy and the meat next to
these areas may overcook.
Starting Temperature
Food which has been sitting at room temperature
takes less time to cook than refrigerated or frozen
food.
Cooking in Layers
Density and Composition
Porous, airy foods (cakes and breads) take less
time to cook than heavy compacted foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
This microwave oven is not designed to cook more
than 1 layer of food. Cooking in 2 layers may not
always be successful, it takes longer and may be
uneven. You can successfully reheat two dinner
plates of food at one time but remember to increase
the reheating time and use a microwave warming
rack.
Microwave Recipe Techniques
Microwaves penetrate the surface of the food to a
depth of about two to three centimetres and then
the heat is gradually conducted in a random pattern.
Some parts of food matter cook faster than others.
Special microwave techniques are used to promote
Piercing of Foods
Pierce the skin or membrane of foods when cooked
whole in the microwave oven. This allows steam to
escape. If the skin has not been pierced, food may
burst.
Cured Meats
Cured meats may overcook in some areas due to
the high concentration of salts used in the curing
process. So take care when cooking different brands
of bacon as cooking times may vary slightly.
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Techniques for Preparation
Converting Your Favourite Conventional
Recipes for Microwave Cooking
Covering
Microwave Recipe Techniques
Covering food minimizes the microwave cooking
time. Because microwave cooking is done with time
and not direct heat, the rate of evaporation cannot be
easily controlled. However, this can be corrected by
using different materials to cover dishes. Plastic wrap
is the best substitute for a lid as it creates a tighter
seal and so it retains more heat and steam. Wax
paper and paper towels hold the heat in but not the
steam. These materials also prevent splattering. Use
a paper towel, wax paper or no cover when steam is
not needed for tenderising.
When adapting conventional recipes for microwave
cooking, time are reduced considerably.
For example, a chicken which takes 1 hour to cook
in a moderate oven will take 15 to 20 minutes on P7
Power in your microwave oven.
Use similar microwave recipes to help you adapt
conventional recipes. Remember, it is always best to
undercook a recipe and then add an extra minute or
two to finish it off.
Here are some other tips that may help:
• Reduce liquids in a conventional recipe by one half
Browning
to two thirds, e.g. 1 cup (250 ml) should be reduced
Meats and poultry, when cooked longer than 10 to
to 1⁄2 cup (125 ml).
15 minutes, will brown from their own fat. Foods
• Add more thickening such as flour or cornflour to
cooked for shorter periods of time can be aided with
sauces and gravies if you do not reduce the liquid.
the help of a browning sauce, worcestershire sauce
• Reduce seasonings slightly in a recipe where
or soy sauce. Simply brush one of these sauces over
ingredients do not have time to simmer by
meat or poultry before cooking. Baked goods do not
microwave.
need long cooking time and therefore, do not brown. • Do not salt meats, poultry or vegetables before
When cakes or cupcakes are iced, no one will notice
cooking; otherwise, they will toughen and dry out.
the visual difference. For cakes or cupcakes, brown
• If one ingredient takes longer to cook than the
sugar can be used in the recipe in place of caster
others, pre-cook it in the microwave oven first.
sugar or the surface can be sprinkled with dark
Onion, celery and potato are examples.
spices before baking.
• When cooking meat or vegetables, omit any oil or
fat that would have been used in a conventional
recipe for browning.
Standing Time
• Reduce leavening agents for cakes by one quarter
The moisture molecules continue to vibrate in
and increase liquids by one quarter.
the food when the microwave oven has turned
•
Biscuits
require a stiff dough. Increase flour by
itself off. After all, the molecules were vibrating at
about 20 percent. Substitute brown sugar for white
2,450,000,000 times per second during cooking. So
sugar and use biscuit recipes that have dark spices
cooking continues even after the food is no longer
or require icing. Because of the short cooking time,
being exposed to the microwaves whether in or
biscuits don’t have time to brown. Chill dough for
outside your microwave oven.
half an hour before baking. This produces a crisper
Standing time refers to the time it takes (after the
biscuit. Bake biscuits on a glass tray lined with
microwave time is completed) to allow the interior of
greaseproof paper.
the food to finish cooking.
•
Since
microwaves penetrate foods about two
The amount of standing time varies with the size
centimetres from the top, bottom and sides,
and density of the food. In meat cookery, the internal
mixtures in round shapes and rings cook more
temperature will rise between 5°C and 10°C if
evenly. Corners receive more energy and may
allowed to stand covered for ten to fifteen minutes.
overcook.
Rice and vegetables need shorter standing time,
but this time is necessary to allow foods to complete • Items with a lot of water, such as rice and pasta,
cook in about the same time as they would on
cooking in the centre without overcooking on the
a conventional stove. (Refer to Rice and Pasta
edges.
chapter.)
The power level used in microwave cooking also
determines the standing time. For example, when
using a lower power level the standing time is shorter Select recipes that convert easily to microwave
because of a lower concentration of heat in the food. cooking such as casseroles, stews, baked chicken,
Foods should always be kept covered while standing fish and vegetable dishes. The results from foods
in order to retain the heat. If a longer standing time is such as grilled meats, cooked souffles or two-crust
required (while you cook another food to serve with
pies could be less than satisfactory. Never attempt to
the first, for instance), cover with aluminum foil.
deep fry in your microwave oven.
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Menu Planning for Microwave Cooking
Increasing
• To increase a recipe from 4 to 6 servings, increase
each ingredient listed by half.
• To increase a recipe from 4 to 8 servings, double
each ingredient listed.
• For larger quantities of a recipe, a large dish should
be used. Make sure that the dish is deep enough to
prevent the recipe from boiling over during cooking.
• Make sure to cover, stir or rearrange food as
directed in the recipe and always check the food
during cooking.
• Increase standing times by 5 minutes per 500g.
• Use the same Power Level recommended in the
original recipe.
• Increase the cooking times by: 1⁄3 of original cooking
time for 6 servings; and an extra 1⁄2 of original
cooking time for 8 servings.
Decreasing
• To decrease a recipe from 4 to 2 servings, decrease
each ingredient listed by half.
• For small quantities, a small dish should be used.
Make sure that the dish is large enough to prevent
the recipe from boiling over during cooking.
• Use the same Power Level recommended in the
original recipe.
• Decrease the cooking times by 1⁄2 to 2⁄3 of the
original cooking time.
Cooking for One
• To decrease a recipe from 4 to 1 serving, quarter
each ingredient listed.
• A smaller dish should be used, making sure that the
dish is still large enough to prevent the recipe from
boiling over.
• Use the same Power Level recommended in the
original recipe.
• Quarter the original cooking times, then add extra
time, if needed.
• Make sure to cover, stir or rearrange food as
directed in original recipe and always check the
food during cooking.
Converting Recipes from Other Sources
Microwave Recipe Techniques
How to Keep Everything Hot at The Same Time
Plan your meals so that the food will not all need
last minute cooking or attention at the same time.
The special features of microwave cookery make
it easy to serve meals with everything piping hot.
Cooking of some foods may be interrupted while you
start others, without harming the nutritional value or
flavour of either.
A recipe which requires standing time can be
microwaved first and another food cooked while it
stands. Dishes prepared in advance can be reheated
briefly before serving.
It does take some experience and time to cook with
confidence. Microwaves are fast so you will have to
do some experimenting. You might find you will use
your conventional range in conjunction with your
microwave oven. For example, while cooking the
roast in the microwave oven, you can be cooking the
vegetables and gravy on the range top. This can also
be done the other way around. Prepare your meals
as follows.
1. Firstly, cook the most dense item (roast or
casserole). Drain and retain meat juice from joints
then cover with foil.
2. Cook the potatoes, rice or pasta.
3. Cover with foil for standing.
4. Cook greens and other vegetables.
5. Cover with foil for standing.
6. Cook the gravy with the retained meat juices,
stock and thickening.
7. Carve the roast and serve the vegetables and
gravy.
While you are learning to plan meals, you may get
a bit behind time. Don’t worry. Dinner servings may
be suitably reheated on P7, for 1 to 2 minutes per
serving.
If you prefer not to use foil, cover food with saucepan
lids. A metal lid will retain the heat for at least 15
minutes.
Meanwhile, how can you cook all the vegetables at
the same time? Simply place potatoes and pumpkin
in one dish and less dense vegetables such as
broccoli, cabbage, cauliflower, beans and peas in
another. Sprinkle greens with water. Cover with a lid
or plastic wrap. Cook on P10 for cooking times refer
to vegetables cooking chart on page 47. Remember,
if you increase the quantity of vegetables,increase
the cooking time.Fresh and frozen vegetables can be
mixed on a vegetable platter, but remember the latter
are not as dense as fresh vegetables, as they have
been blanched before freezing.
If vegetables are cut to a similar size, they can be
cooked in separate ramekins or small dishes at the
same time.
Increasing & Decreasing Recipes
When the recipe is written with a wattage different
than your oven, adjust the cooking time by
approximately 10% per 100 watts, e.g. 10 minutes
would be adjusted by 1 minute. Alternately, adjust
the power level by one level. If your wattage is
higher than the recipe: (1) Adjust time downward or
(2) Adjust power level downward. If your wattage is
lower than the recipe:
(1) adjust time upward or (2) adjust power level
upward (when possible).
– 27 –
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Converting Recipes from Other Sources Reheating by Sensor Cook
(125 g - 1.0 kg)
One of the most common uses for a microwave
oven is to reheat food. Your Panasonic microwave
allows you to either reheat by placing food into
the oven and you choose the micro power level
and length of heating time or you may reheat
automatically by using the SENSOR REHEAT Pad
on your microwave. Following are some directions
for reheating pre-cooked foods from either frozen
refrigerator temperature or room temperature.
• Reheating by Sensor is suitable for pre-cooked
foods. There is a setting for frozen and refrigerator
temperature or room temperature foods. It is
suitable for casseroles, plated meals, soup, stews,
pasta dishes (except lasagne) and canned foods.
• Do not reheat bread or pastry products, raw
uncooked food or beverages on Sensor Reheat.
• Foods greater than 1 kg or smaller than 125 g
should be cooked by micro power and time.
• Follow general directions for heating as above.
• Cover foods securely with plastic wrap.
• During the heating time, the oven will ‘beep' and
prompt you to stir/rearrange the food. There is no
need to recover if not required.
• After heating, stir the food, check it is hot and allow
standing for 2 to 3 minutes.
Reheat
General rules for reheating foods by
Micro Power
• Many convenience foods contain heating
instructions on the packaging. It is best to follow
these instructions, being sure to check the wattage
of the oven they used and adjust the cooking time
if necessary (decrease cooking time by 10% for
every 100watts more powerful your oven is).
To Operate:
• If package directions are not available, follow the
Press Sensor Reheat, then Press Start.
recommendations in the charts on the following
pages.
• All foods must be pre-cooked; raw foods will
not cook through during reheating times and if
consumed may cause illness.
• Do not reheat in foil containers, cans or plastic
containers as incorrect heating times will result.
Place foods into microwave safe bowls or onto
dinner-plates before heating.
• Most foods can be heated on P10 but consider if
the food is delicate in structure like baked custard
or you have a large quantity, a lower power level for
slightly longer may be gentler.
• Cover foods with plastic wrap if you require a
steamed effect or leave uncovered for a drier
surface, e.g. Crumbed foods.
Note: when cooking by Sensor Cook all food must
be covered.
• Stir or re-arrange foods during heating as this
will help food heat evenly. Stir after heating and
let stand for 2 to 3 minutes. Check temperatures
before adding extra heating time and ensure food is
hot. If food is not heated enough, consumption may
cause illness.
Caution:
Pastry items which have a filling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
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Reheating by Micro Power - Frozen Pre-cooked Foods
FROZEN ITEM
(Pre-cooked)
POWER
TIME
(in minutes)
BREAD &
BAKED PRODUCT
Bread 1 slice
1 loaf
P7
P7
10 - 20 sec
1-3
6 rolls
P6
1-2
Do not let bread get hot, or it will become
rubbery and dry out. Remove whole loaf
from original wrapper.
Place on paper towel to absorb moisture.
Cheesecake (450 g)
P3
5-7
Remove from container. Defrost on plate.
Muffins - 4 (400 g)
P7
1
1 ⁄2 - 2
Place onto paper towel lined plate.
Scones - 6 (400 g)
P6
11⁄2 - 2
Defrost on paper lined plate. Stand 2
minutes.
P3
then
P7
5-7
Remove from foil container and place
uncovered into a pie dish.
Meat Pie (175 g)
P7
4-5
Place onto paper towel lined plate.
Pizza (350 g)
P10
5-7
Remove from package and place onto
paper towel or follow manufacturer’s
instructions.
FROZEN MEAL
Fish in Sauce (200 g)
P5
5-7
Pierce corner of bag. Heat on a plate.
Frozen Casserole
(500G)
P7
6-8
Pierce pouch.
Heat on a plate or bowl.
Lasagne (500 g)
P9
11 - 13
Remove from foil container, place into
serving dish.
Plated style dinner
(320 g)
P5
8 - 10
Remove foil cover and replace with
plastic wrap.
Vegetables & Sauce
(in the bag) (500 g)
P7
6-8
Pierce corner of bag. Heat on a plate.
MISCELLANEOUS
Chicken Pieces (500 g)
P7
5-7
Place onto paper towel lined plate.
Chicken Nuggets (12)
P7
3-4
Croissants - 4 (200 g)
P3
1 - 11⁄2
Place onto paper towel lined plate.
Fish Fingers - 8
(200 g)
P3
then
P10
2-4
Place onto paper towel lined plate.
P5
2-3
PIES
Fruit Pie (600 g)
5-7
Reheat
Sausage Rolls (225 g)
SPECIAL INSTRUCTIONS
2-3
Place onto paper towel lined plate.
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IMPORTANT POINTS TO CONSIDER
WHEN REHEATING COLD FOODS
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING FOODS FROM THE
FREEZER
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings.
When heating large quantities, stir food to ensure
even heating. It is quicker to heat individual plates of
food than large quantities in a casserole dish.
Reheat
Plated Dinners —
Arrange foods with the most dense items towards
the outside of the plate. Cover meats with sauces/
gravies if desired, spread out mashed potatoes or
rice so it heats more evenly. When assembling plates
of leftover foods, use foods which have a similar
starting temperature.
Covering Foods —
Most foods need to be covered with one sheet
of absorbent paper towel to hold in the heat and
prevent splattering without steaming. When more
moisture is desired, cover with plastic wrap.
Heating —
Reheating is usually done on P10, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. P7 for a little
longer will be gentler on the food. An average plate
of food would generally take 1 to 3 minutes to heat
depending on the density of the food. Place it in
for the minimum time and add extra heating time if
required.
Ensure food is hot by feeling the bottom of the plate
in the centre. If the plate is cool, food may be warm
but will lose heat quickly as the plate will absorb the
heat and taste cold when served.
If food is not heated enough, consumption may
cause illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
Caution:
Pastry items which have a filling that is high in
fat., sugar or moisture will become hotter in the
centre and the pastry may only feel warm. Ensure
you allow it to stand for several minutes before
eating.
VOLUME —
The greater the volume and the more dense the
item, the longer it takes to reheat. E.g. frozen cake
will take less time than frozen casserole.
LARGE VOLUME —
Large, dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on P7. This prevents overcooking of the edges.
Stirring is often needed to distribute heat evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable
microwave safe containers. If a foil container is
used in the microwave oven it shouldn’t be more
than 4 cm high and must not touch the interior of
the microwave oven. Remove the cover from the
tray and replace with paper towel or plastic wrap to
prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam
to escape. This prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfigure.
Pies and pastries —
Pies and pastries that contain raw pastry and filling
cannot be cooked in the microwave oven. Precooked
products can be thawed and heated. Place them on
a sheet of paper towel and elevate on plastic rack
for best results. For added crispness place under
the grill or in a hot oven for few minutes. Pastry
items can become tough and rubbery if overheated,
remember to allow 5 minutes standing then test
before adding extra heating time.
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PUMPKIN SOUP
Serves: 4
Ingredients:
1 kg
1
2 cups
1 teaspoon
pumpkin, chopped and peeled
onion, diced
chicken stock
curry powder
pepper
Method:
Place pumpkin and onion in 2-litre casserole dish.
Cover and cook on P10 for 12 minutes. Add chicken
stock, curry powder and pepper. Cook on P10 for
10 minutes. Cool slightly. Purée pumpkin and liquid
in a blender or food processor. Pour into individual
serving dishes and garnish with chives.
To cook by Sensor Cook:
Prepare pumpkin as above cover with plastic wrap.
Refer to Potatoes directions on page 49.
SHORT AND LONG SOUP
HINT:
To cook 1 double chicken breast. Place onto a
dinner plate. Cover and cook on P7 for 8 to 10
minutes.
HINT:
To reheat a single portion of soup. Place in a
microwave safe dish and cook on P7 for 2 to 3
minutes. Stir and serve.
Pumpkin Soup
TOMATO BACON SOUP
Serves: 4 to 6
Ingredients:
4
1
1 (840 g)
2 tablespoons
2 cups
1 teaspoon
bacon rashers, chopped
onion, chopped
can tomatoes
tomato paste
chicken stock
oregano
pepper
Method:
Place bacon and onion in 4-litre casserole dish. Cook
on P10 for 3 minutes. Add remaining ingredients and
stir. Cook on P10 for 16 to 18 minutes, stirring once
during cooking. Purée in food processor or blender
and serve in individual soup bowls.
Soups and Snacks
Serves: 4
Ingredients:
200 g
fresh singapore noodles
12 (200 g)
frozen mini dim sims
4
green onions, sliced
1 litre
chicken stock
1 teaspoon
crushed garlic
1
⁄2 teaspoon
chopped ginger
2 tablespoons
soy sauce
1
chicken breast, cooked and sliced
4
baby bok choy, quartered
1 cup
bean sprouts
2 tablespoons
dried onion (optional)
Method:
Place all ingredients except bok choy and bean
sprouts in a 4 litre casserole dish and cook on P10
for 10 minutes. Add bok choy and cook on P10 for 2
minutes. Serve in individual bowls topped with bean
sprouts and onion.
POTATO AND LEEK SOUP
Serves: 4 to 6
Ingredients:
800 g
11⁄2 cups
2 teaspoons
potatoes, peeled and diced
thinly sliced leeks
fresh thyme
pepper
chicken stock
cream
2 cups
150 ml
Method:
Place potatoes, leeks, thyme and pepper in 4-litre
casserole dish. Cover and cook on P10 for 8 to 10
minutes. Stir in chicken stock. Cover and cook on
P10 for 14 to 16 minutes. Purée soup mixture. Add
cream, stir and serve hot or cold in individual bowls.
To cook by Sensor Cook:
Place potatoes, leeks, thyme and pepper in a 4-litre
dish. Cover with plastic wrap. Refer to Potatoes
directions on page 49.
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Soups and Snacks
PEA AND HAM SOUP
Serves: 6
Ingredients:
green split peas
21⁄2 cups
850 g
smoked ham hock
1
medium onion, chopped
1 tablespoon
fresh thyme leaves
1
bay leaf
6 cups
chicken stock
1
⁄2 cup
frozen peas
Method:
Wash split peas and place in a 2-litre bowl with 1-litre of
water. Cover and allow soaking for 8 hours or overnight.
Remove rind from ham hock and discard. Cut meat
away from the bone and roughly chop. Reserve bone.
Drain peas and place into a 5-litre microwave safe
dish. Add ham bone, chopped ham, onion, thyme,
bay leaf and chicken stock. Cook uncovered on P10
for 15 minutes. Reduce power to P6 and cook for 15
minutes. Skim top of soup and cook on P6 for a further
30 minutes. Remove ham bone and bay leaf and stir
in frozen peas. Cook on P6 for 10 minutes. Blend half
the soup and return to the bowl, stirring through the
remaining soup. Serve hot with crusty bread.
Tip:
Substitute 500 g bacon bones and 250 g of diced
bacon rashers for the ham hock.
Do not add salt when cooking lentils or pulses, as
they will toughen. Add salt after cooking if desired.
CHICKEN AND PRAWN LAKSA
Serves: 4
Ingredients:
Soup:
2 tablespoons
400 ml
1 litre
1 tablespoon
Laksa:
250 g
8 cups
1 bunch
4
1
laksa paste
coconut milk
chicken stock
soy sauce
fresh ground black pepper
rice noodles
boiling water
coriander, leaves chopped
small red chillies, seeds removed
and finely chopped
bean sprouts
limewedges
peanut oil
cooked chicken tenderloins, sliced
green king prawns, peeled
⁄2 cup
4
1 tablespoon
400 g
12
Method:
Soup:
Place the laksa paste, coconut milk, stock, soy sauce
and pepper into a 3-litre dish and cook covered on
P10 for 8 to 10 minutes.
Laksa:
Place the noodles and water in a 4 litre dish. Cover
and cook on P10 for 2 to 3 minutes, stirring halfway
through. Drain well and divide between 4 deep
bowls. Place the coriander, chillies, bean sprouts
and lime on top. Place the peanut oil and prawns
in a 1-litre dish and cook on P7 for 3 to 5 minutes,
stirring halfway through. Add the chicken and prawns
to each individual bowl and set aside.
To serve:
Heat soup on P10 for 2 minutes. Pour the hot soup
over the ingredients in the 4 bowls and serve.
Potato and Corn Soup
POTATO AND CORN SOUP
Serves: 6 to 8
Ingredients:
6
1
500 g
4 cups
1 (420 g)
2 tablespoons
1
⁄2 teaspoon
rashers bacon, chopped
onion, thinly sliced
potatoes, peeled and diced
chicken stock
can creamed corn
flour, mixed with a little stock
thyme
salt and pepper
Method:
Place bacon in a 4-litre dish. Cook on P10 for 2 to 3
minutes. Remove bacon from dish and set aside. Add
onion and potatoes to dish and cook on P10 for 8 to
10 minutes. Add stock and cook on P10 for a further
8 to 10 minutes. Blend flour with 2 tablespoons of
stock and add to dish with corn, thyme and bacon.
Cook on P10 for 4 to 5 minutes. Stir halfway through
cooking. Season with salt and pepper.
SWEET POTATO AND CORIANDER SOUP
Serves: 4 to 6
Ingredients:
1
onion, diced
1 teaspoon
crushed garlic
1 teaspoon
crushed chilli
1 teaspoon
chopped ginger
1 kg
sweet potato, peeled and chopped
1
⁄2 teaspoon
cumin
500 ml
chicken stock
200 ml
coconut milk
1 tablespoon
chopped coriander
Method:
Place onion, garlic chilli, ginger, and sweet potato
into a 4-litre bowl. Cook covered on P10 for 10-12
minutes, stirring halfway through cooking. Stir in
cumin, chicken stock and coconut milk. Cook on P10
for 10-12 minutes, stirring halfway through cooking.
Add coriander and stir. Allow to cool slightly then
puree in a blender or food processor. Serve topped
with extra coriander and chilli.
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ROASTED NUTS
NACHOS SUPREME
Serves: 2 to 4
Ingredients:
1 cup
Serves: 4 to 6
Ingredients:
500 g
35 g
1
⁄3 cup
1 teaspoon
310 g
1 teaspoon
(150 g) raw peanuts (with or
without skins, and unsalted)
vegetable oil
salt to taste
Method:
Place peanuts in a single layer on a pie plate. Drizzle
nuts with oil and sprinkle with salt. Cook on P10 for 4 180 g
to 6 minutes, stirring every 2 minutes during cooking, 1
1
until golden brown. Stir well. Serve hot or cold in a
⁄2 cup
1
small bowl.
⁄2 cup
SPEEDY NACHOS
Method:
Place meat in a 2-litre dish. Cover and cook on P7
for 6 minutes stirring halfway through cooking. Mix
with fork, breaking up any large pieces of meat. Add
taco mix, tomato paste, chilli powder and kidney
beans. Cook on P7 for further 10 minutes, stirring
halfway through cooking. Place corn chips in a 3-litre
microwave suitable serving dish. Pile meat sauce in
the centre. In a small bowl, mash avocado and mix in
sour cream. Spoon this mixture over meat sauce and
top with grated cheese. Sprinkle with paprika. Heat
on P7 for 3 to 4 minutes.
STUFFED POTATOES
Serve: 4
Ingredients:
Serves: 6 to 8
4 (700 g)
potatoes, unpeeled
Ingredients:
Method:
80 g
butter
Pierce the skin of each potato several times with
2 teaspoons
curry powder
a fork. Place potatoes evenly around a microwave
2 tablespoons
worcestershire sauce
safe dinner plate. Cook on P10 for 8 to 10 minutes.
1
⁄2 teaspoon
salt
Set aside to cool slightly. Cut tops off potatoes and
1
⁄4 teaspoon
garlic powder
reserve. Scoop out potato flesh leaving a 1 cm thick
100 g
packet mixed rice crackers
shell. Mash potato flesh and mix with your choice of
100 g
fried noodles
filling. Pile back into potato shell. Replace top and
200 g
salted peanuts
heat potatoes on P10 for 2 minutes.
125 g
packet pretzel sticks
1
⁄2 cup
Nutri-Grain
Filling:
Corn & bacon
Method:
1
rasher bacon, finely chopped
Place butter, curry, worcestershire sauce, salt and
creamed corn
garlic powder in a 3-litre casserole dish. Cook on P10 125 g
grated cheddar cheese
for 1 to 2 minutes. Add remaining ingredients, mix well 1⁄4 cup
1
green onion, finely sliced
and cook on P10 for 4 to 5 minutes. Stir twice during
cooking. Allow to cool. Place in a bowl and serve with Method:
drinks. Store in an airtight container once cool.
Place bacon onto a microwave safe dinner plate.
Cover with paper towel and cook on P10 for 1
HINT:
minute. Mix with remaining ingredients.
TO MAKE CROUTONS:
Tomato pesto
Remove crusts from 3 slices of bread and cut into
1
⁄2 cup
spreadable cream cheese
cubes. Place in a pyrex bowl with 1 tablespoon of
1
⁄2 cup
chopped sun-dried tomatoes
butter and cook on P10 for 2 to 3 minutes.
2 tablespoons
pinenuts, roasted
2 tablespoons
grated Parmesan cheese
HINT:
2 tablespoons
chopped basil
TO REHEAT A CROISSANT:
Wrap in paper towel and place on a dinner plate,
Method:
cook on P10 for 20 to 30 seconds.
Mix together all ingredients.
NUTS AND BOLTS
Soups and Snacks
Serves: 2 to 4
Ingredients:
1 (310 g)
can red kidney beans, drained
1 cup
chilli salsa
200 g
packet corn chips
1 cup
grated cheese
Method:
Mix kidney beans and salsa in a 1-litre dish. Place
corn chips in the base of a flat dish. Pour sauce over
beans and top with grated cheese. Cook on P10 for
4 to 5 minutes.
Note: Chilli salsa can be substituted with your
favourite tomato relish.
topside mince
packet taco seasoning mix
tomato paste
Mexican chilli powder
red kidney beans, mashed in
liquid
packet corn chips
avocado
sour cream
grated cheese
paprika
– 33 –
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Directions for Cooking Fish and Shellfish by Micro Power
Clean fish before starting the recipe. Arrange fish
in a single layer, overlap thin fillet ends to prevent
overcooking. Prawns and scallops should be placed
in a single layer.
Cover dish with plastic wrap. Cook on the power
level and the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns, fish fillets or scallops.
Cooking Fish and Shellfish by Micro Power
FISH OR SHELLFISH
POWER
APPROX. COOKING TIME
(in minutes)
Fish Fillets
500 g
P4
8 to 10
Scallops (sea)
500 g
P4
6 to 8
Green Prawns medium size
(shelled and cleaned)
500 g
P4
7 to 9
500 g to 600 g
P4
7 to 10
Whole Fish
(stuffed or unstuffed)
Fish and Shellfish
AMOUNT
DIRECTIONS FOR COOKING FISH BY SENSOR
COOK (125g - 500g)
• Suitable for cooking whole fish and fish fillets.
• Select fish suitable for microwave cooking and
place in a single layer in a shallow dish, with skinside down.
• Add butter, spices, herbs, or lemon juice to flavour.
• Overlap thin edges of fillets to prevent overcooking.
• Shield the eye and tail area of whole fish with small
amounts of aluminum foil to prevent overcooking.
• During the cooking time, the oven will ‘beep’ and
prompt you to turn over/rearrange.
• Allow large amounts of fish to stand for 3 to 5
minutes after cooking before serving.
To Operate:
Cover securely with plastic wrap. Press Sensor
Cook Pad and turn Sensor Menu Dial to select
Fish, then Start.
GINGERED WHOLE FISH
Serves: 2
Ingredients:
1 (700 g)
whole bream, cleaned
1 tablespoon
sweet sherry
1
⁄4 cup
soy sauce
1 teaspoon
minced ginger
3 green
onions, sliced
1 tablespoon
peanut oil
Method:
Place fish in a shallow casserole dish. Combine
sherry, soy sauce, minced ginger, spring onions and
peanut oil in a 1-litre jug. Pour sauce mixture over
fish. Cover and cook on P4 for 4 to 5 minutes. Turn
over and re-cover. Cook on P4 for 4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on this page.
FISH PIE
Serves: 4
Ingredients:
500 g
new potatoes, unpeeled
500 g
marinara mix or mixed fish
1
⁄2
onion
1
bay leaf
250 ml
milk
2 tablespoons
butter
2 tablespoons
flour
1
⁄2 cup
milk, extra
2
hard-boiled eggs, roughly chopped
2 tablespoons
chopped parsley
1
⁄2 cup
grated cheese
1 teaspoon
paprika
Method:
Wash potatoes and pierce skins with a fork, place
on a paper towel lined plate. Cook on P7 for 8 to
10 minutes. Set aside. In a 3-litre casserole dish
combine fish, onion, bay leaf and milk. Cook on P6
for 4 to 6 minutes, stirring halfway through cooking.
Strain and reserve milk, discard onion and bay leaf.
Place butter in a 1-litre jug and cook on P10 for 30 to
60 seconds, stir in flour and slowly whisk in reserved
milk. Cook on P10 for 2 to 3 minutes, stirring halfway
through cooking. Stir in extra milk, eggs,parsley
and fish cook on P7 for 1 to 2 minutes. Pour into
a shallow casserole dish. Slice potatoes and layer
over fish mixture. Sprinkle with grated cheese and
paprika. Cook on P10 for 4 to 6 minutes.
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SALMON MORNAY
Serves: 4
Ingredients:
40 g
1
1
⁄4 cup
1 tablespoon
butter
onion, diced
flour
fresh parsley, chopped
pepper
prepared mustard
milk
can salmon, de-boned
fresh bread crumbs
grated cheese
BOUILLABAISSE
Serves: 4 to 6
Ingredients:
2 tablespoons
2
1
4
425 g
1
⁄2 cup
4 cups
1
⁄3 cup
1 tablespoon
1
⁄2 teaspoon
1 teaspoon
GARLIC PRAWNS
Serves: 2
Ingredients:
60 g
butter
1 teaspoon
minced garlic
1 tablespoon
lemon juice
1 tablespoon
chopped parsley
500 g
peeled green prawns
Method:
Place butter and garlic in a 1-litre dish and cook
on P10 for 30 to 50 seconds. Add lemon juice,
parsley and prawns. Cook on P6 for 5 to 7 minutes,
stirring halfway through cooking. Serve in individual
ramekins.
olive oil
onions, sliced
large leek, sliced
cloves garlic, crushed
can tomato pieces
tomato paste
hot fish stock
dry white wine
fresh thyme leaves
saffron powder
chilli powder
freshly ground black pepper
salt
firm fish fillets, chopped
green prawn meat, de-veined
500 g
500 g
Method:
Place oil, onions, leek and garlic in a 4 litre dish.
Cover and cook on P10 for 6 to 8 minutes. Stir
halfway through cooking. Add tomatoes , tomato
paste, fish stock, wine, thyme, saffron, and chilli
powder. Season with salt and pepper. Cook on P10
for 12 minutes. Add fish fillets and prawns. Cook on
P10 for 7 to 8 minutes or until seafood is cooked.
Serve garnished with fresh thyme.
Noise
When cooking fish, popping sounds may be heard.
This is due to moisture trapped between the flesh,
particularly with oily fish such as salmon and
mackerel. This can be minimised when cooking if
the skin and flesh is pierced serveral times with a
skewer.
Fish and Shellfish
1
⁄2 teaspoon
11⁄2 cups
1 (440 g)
3
⁄4 cup
1
⁄3 cup
Method:
Place butter and onion in a 4-cup jug. Cook on P10
for 1 minute. Add flour and cook on P10 for 1 minute.
Add parsley, pepper, mustard and gradually blend
in milk. Cook on P10 for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and
liquid into sauce. Pour into serving dish and top with
Bouillabaisse bread crumbs and cheese. Cook for further 4 to 5
minutes on P10 power.
MALAY COCONUT FISH
Serves: 4
Ingredients:
1 (400 ml)
can coconut milk
1 tablespoon
chilli sauce
1
lime zested
piece peeled ginger, finely chopped
5 cm
1 tablespoon
garam masala
1 tablespoon
fish sauce
2 tablespoons
brown sugar
800 g
fish fillets, halved
1
⁄4 cup
fresh coriander leaves
Method:
Mix coconut milk, chilli sauce, lime rind, ginger,
garam masala, fish sauce and brown sugar in a 2litre dish. Cover and cook on P10 for 8 minutes,
stir halfway through. Add fish, ensuring all surfaces
are coated well. Cover and cook on P5 for 6 to 7
minutes, turning fish halfway through cooking. Allow
to stand for 5 minutes. Top with coriander leaves.
– 35 –
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TOMATO BASIL MUSSELS
Fish and Shellfish
Serves: 4
Ingredients:
1 kg
1
⁄4 cup
1 tablespoon
1
1
1 (425 g)
1 tablespoon
1
⁄2 teaspoon
2 tablespoons
fresh mussels
water
olive oil
leek, sliced
clove garlic, crushed
can tomato pieces
tomato paste
oregano
chopped fresh basil
freshly ground black pepper
Method:
Place mussels and water into a bowl. Cover and
cook on P7 for 4 to 6 minutes. Set aside. Place oil,
leeks and garlic into a 3-litre dish. Cook on P10 for
2 minutes. Stir well, add tomatoes, tomato paste,
oregano, basil and pepper. Mix well. Cook on P10 for
3 to 4 minutes. Add mussels. Cover and cook on P10
for 2 to 3 minutes. Serve immediately.
SALMON STEAKS WITH LIME BUTTER
Serves: 4
Ingredients:
60 g
butter
1
clove garlic, crushed
1 teaspoon
grated fresh ginger
1 teaspoon
grated lime rind
2 tablespoons
lime juice
1
⁄2 teaspoon
sugar
500 g
salmon, steaks
Method:
Place butter, garlic, ginger, lime rind, juice and sugar
in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir
halfway through cooking. Add salmon steaks and
coat with sauce. Cover and cook on P5 for 5 to 7
minutes. Stand for 2 to 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 34.
LEMON PEPPER FISH
Serves: 2
Ingredients:
350 g
fish fillets
1
⁄4 cup
lemon juice
1 teaspoon
black pepper
Method:
Place fish, lemon juice and cracked black pepper in a
1-litre casserole dish. Cook on P6 for 4 to 6 minutes.
Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fish directions on page 34.
For fish with a strong odour, eliminate the smell
after cooking by placing 600 ml of boiling water and
1 slice lemon in a large bowl, cook on P10 for 10
mins. Wipe out oven with a dry cloth.
Seafood Marinara
SEAFOOD MARINARA
Serves: 4
Ingredients:
750 g
2 tablespoons
1
2
1 tablespoon
1
⁄4 cup
1 teaspoon
Marinara mix
butter
clove garlic, crushed
tomatoes, peeled and chopped
tomato paste
white wine
basil
pepper
chopped parsley
Method:
Place marinara mix into a 2-litre casserole dish. Set
aside. Place butter and garlic in 1-litre casserole
dish. Cook on P7 for 1 minute. Add remaining
ingredients (except seafood), to dish and cook on
P10 for 5 minutes. Purée tomato mixture in blender
or food processor and pour over seafood. Cook on
P6 for 7 to 9 minutes, stir halfway through cooking.
Stand for 5 minutes. Serve with salad and pasta.
OYSTERS KILPATRICK
Makes: 12
Ingredients:
2 rashers
bacon finely chopped
1 tablespoon
worcestershire sauce
2 teaspoons
lemon juice
1 tablespoon
barbecue sauce
12
oysters in shell
Method:
Spread bacon on a dinner plate. Cover with paper
towel and cook on P10 for 1 to 2 minutes. Mix
together worcestershire sauce, lemon juice and
barbecue sauce. Place oysters in shell evenly
around dinner plate and sprinkle with bacon mixture.
Pour some sauce mixture over each oyster. Cook on
P10 for 1 to 11⁄2 minutes. Serve with drinks or as an
entree.
– 36 –
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Cooking Whole Poultry by Micro Power
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. See chart below.
Programme Micro Power and Time.
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer inserted into the muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking
of a small bird, juices should be clear and the
drumsticks should readily move up and down after
standing time.
During cooking, it may be necessary to shield
legs, wings and the breast bone with foil to prevent
overcooking. Wooden toothpicks can be used to hold
foil in place.
Poultry and Eggs
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry must be unstuffed. Tie legs together with
cotton string. Place on a microwave rack set in a
rectangular dish. Place poultry breast-side down:
turn over halfway through cooking. Cover with wax
paper to prevent splattering.
If the poultry is not cooked enough, return it to
the oven and cook a few more minutes at the
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature
to equalize throughout the food and finishes the
cooking process.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use 1⁄4 cup per 500 g of poultry.
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits on top of bag.
Cooking Poultry Pieces by Micro Power
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum cooking
times.
Arrange pieces skin-side down and evenly spread in
a shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
Cooking Poultry by Micro Power
POULTRY
POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500 g)
Chickens
P7
87°C
10 to 15
Chicken (pieces)
P7
87°C
8 to 10
Turkey
P7
87°C
12 to 17
Duck
P7
87°C
10 to 15
– 37 –
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COOKING CHICKEN PIECES BY SENSOR
COOK (400 g - 1.0 kg)
SCRAMBLED EGGS
Poultry and Eggs
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fillets.
• Chicken pieces should be completely thawed
before cooking.
• Marinate chicken pieces before cooking for added
flavour and colour.
• Arrange chicken pieces skin side down with thicker,
meatier portions towards the edge of dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘Turn over/Rearrange’. Remove the
plastic wrap completely from dish. There is no need
to re-cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Chicken Pcs., then press Start.
COOKING EGGS BY MICRO POWER
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Serves: 2
Ingredients:
4 x 61 g
4 tablespoons
eggs
milk
pinch of salt
Method:
In 1-litre casserole dish, beat eggs lightly with whisk.
Add milk and salt. Whisk until well combined. Cover
dish with plastic wrap and cook on P6 for 2 to 21⁄2
minutes. Stir eggs and cook for further 21⁄2 to 3
minutes. Stand, covered, for 1 minute before serving.
POACHED EGGS
Serves: 2
Ingredients:
2 x 61 g
1
⁄2 cup
eggs
hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds. Break
egg into the water and with toothpick pierce the
egg yolk twice and egg white several times. Cover
dishes with plastic wrap and cook on P6 for 1 to 11⁄2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will finish cooking during standing.
– 38 –
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GREEN PEPPERCORN CHICKEN
ZUCCHINI SLICE
Serves: 4
Ingredients:
500 g
sliced chicken breast fillets
2 tablespoons
green peppercorns
1 tablespoon
seeded mustard
1 teaspoon
chicken stock powder
2 tablespoons
lemon juice
1
⁄2 cup
cream
Method:
Place chicken in a 3-litre casserole dish. Cook on P7
for 8 to 10 minutes stirring halfway through cooking.
Mix together peppercorns, mustard, stock powder,
lemon juice and cream. Pour over chicken, stir. Cook
on P10 for 2 to 3 minutes.
Serves: 4 to 6
Ingredients:
4
1
2 cups
2 cups
1 cup
1 cup
5
125 ml
1 tablespoon
HONEY MUSTARD DRUMSTICKS
THAI CHICKEN WINGS
Serves: 3 to 4
Ingredients:
1 kg
chicken wings
2 tablespoons
soy sauce
2 tablespoons
fish sauce
2 tablespoons
lime juice
1 teaspoon
crushed garlic
1 teaspoon
crushed ginger
1 teaspoon
crushed chilli
Method:
Place wings into a shallow dish. Combine remaining
ingredients and pour over wings. Marinate for at
least 2 hours in the refrigerator. Drain chicken from
marinade and return to dish. Cook on P7 for 15 to 20
minutes, rearranging halfway through cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 38.
Method:
Lightly grease a 25 cm square microwave safe dish.
Place bacon and onion in a 2-litre casserole dish and
cook on P10 for 2 to 3 minutes. Allow to cool slightly.
Stir in zucchini, carrot, cheese and flour. In a 1-litre
bowl whisk together eggs, oil and parsley. Add to
bacon mixture season with salt and pepper and stir
until combined. Pour into prepared dish. Cook on P6
for 18 to 20 minutes.
CHICKEN BURRITOS
Serves: 4 to 6
Ingredients:
1
clove garlic, crushed
2
large onions, chopped
1 teaspoon
chilli powder (optional)
1 (35 g)
packet taco seasoning mix
500 g
chicken tenderloins, diced
425 g
can red kidney beans, drained
1
⁄2 cup
tomato paste
1
⁄2 cup
water
1 cup
grated cheese
10
tortillas
Method:
Place garlic, onion and chilli in a 3-litre casserole dish.
Cook on P10 for 2 minutes.Stir in remaining ingredients
except cheese and tortillas. Cover and cook on P7 for
16 to 18 minutes, stirring twice during cooking. Serve
in warmed tortillas topped with grated cheese.
Poultry and Eggs
Serves: 3 to 4
Ingredients:
1.3 kg
chicken drumsticks
2 tablespoons
worcestershire sauce
1
⁄4 cup
honey
1 tablespoon
seeded mustard
1 teaspoon
curry powder
Method:
Place drumsticks into a shallow casserole dish. Mix
together the remaining ingredients and combine with
the drumsticks. Marinate for at least 2 hours in the
refrigerator. Cook on P7 for 18 to 20 minutes, turning
halfway through cooking. Serve with boiled rice or
noodles.
rashers bacon, diced
onion, diced
grated zucchini
grated carrot
grated tasty cheese
self raising flour
eggs, lightly beaten
vegetable oil
fresh chopped parsley
salt and pepper
CHICKEN CACCIATORE
Serves: 4
Ingredients:
400 g
can tomatoes
1
⁄4 cup
tomato paste
1 teaspoon
minced garlic
1
onion, diced
2 teaspoons
dried oregano
1 kg
chicken drumsticks
1
⁄4
red capsicum, sliced
Method:
Place all ingredients in a 2-litre casserole dish. Stir
until combined. Cover and cook on P7 for 10 to 12
minutes. Turn chicken and stir. Cook on P7 for 10 to
12 minutes.
HINT:
After cooking whole poultry, cover with foil to retain
heat while finishing the remainder of the meal.
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Poultry and Eggs
CHICKEN ROLLS WITH HONEY MUSTARD
HONEY SESAME DRUMSTICKS
Serves: 4 to 6
Ingredients:
8
chicken thigh fillets
16
prunes, pitted
8
green onions, sliced
2 tablespoon
flaked almonds
4 rashers
rindless bacon, halved lengthwise
Honey Mustard Glaze
1 tablespoon
brown sugar
1 tablespoon
French mustard
1 tablespoon
honey
10 g butter, melted
ground black pepper
Method:
Open out each thigh fillet and trim away fat. Place 2
prunes, some green onion and a few flaked almonds
on each fillet. Roll fillets up and wrap a piece of
bacon around each one. Secure with toothpicks.
Blend all glaze ingredients together in a small bowl.
Place chicken into a 3-litre dish in a single layer and
brush with glaze mixture. Cook on P7 for 16 to 20
minutes, turning halfway through cooking.
Serves: 4
Ingredients:
1 kg
chicken drumsticks
1 teaspoon
garlic, chopped
1 teaspoon
chopped ginger
1
⁄4 cup
soy sauce
1
⁄4 cup
honey
2 tablespoons
sesame seeds
Method:
Place all ingredients in 2-litre bowl, stir until
combined. Marinate for at least 2 hours or overnight.
Remove chicken from marinade and place in shallow
dish with the meatiest ends to the outside. Cook on
P7 for 15 to 18 minutes, turning once during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 38.
CHICKEN AND ASPARAGUS RISOTTO
Serves: 4
Ingredients:
300 g
2 tablespoons
11⁄2 cups
1
4 cups
2 cups
1
⁄4 cup
1
⁄4 cup
1 tablespoon
fresh asparagus, chopped
olive oil
arborio rice
clove garlic, crushed
boiling chicken stock
coarsely chopped cooked chicken
grated fresh parmesan cheese
cream
ground black pepper
chopped parsley
coarsely grated parmesan cheese
CHICKEN WINGS IN LEMON SAUCE
Serves: 4 to 6
Ingredients:
1 kg
chicken wings
1
⁄4 cup
soy sauce
1 teaspoon
ginger powder
2
cloves garlic, crushed
1
⁄4 cup
lemon juice
Method:
Place chicken wings in 3-litre casserole dish. Mix
together remaining ingredients and pour over chicken
wings. Marinate for 1 to 2 hours in the refrigerator.
Cook, covered, on P7 for 15 to 20 minutes. Serve hot
with rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Chicken Pcs. directions on page 38.
extra
Method:
Place asparagus into 2-litre dish and cook on P10
for 1 minute.Set aside. Place oil, rice and garlic in a
large microwave safe bowl. Cook covered on P10
for 1 minute. Add 2 cups of boiling chicken stock,
cook on P10 for 5 minutes. Stir twice during cooking.
Add remaining chicken stock and cook on P10 for
another 5 minutes. Add remaining ingredients along
with asparagus and stir into risotto. Cook covered on
P10 for 2 minutes. Stand for 5 minutes. Serve topped
with extra parmesan and black pepper.
HINT:
• A No. 15 (1.5 kg) chicken will make 4 cups of
diced cooked chicken.
• 2 half breasts will make 2 cups of diced cooked
chicken.
• 1 chicken maryland will make 1 cup of diced
cooked chicken.
Chicken Wings in Lemon Sauce
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COQ AU VIN
CHICKEN CURRY
Serves: 4 to 6
Ingredients:
750 g
chicken thigh fillets, diced
4 rashers
bacon, chopped
8
baby onions, peeled
2 cloves
garlic, crushed
1
⁄2 cup
white wine
chicken stock
11⁄2 cups
1
⁄4 cup
tomato paste
300 g
button mushrooms
1 tablespoon
plain flour
Method:
Place chicken, bacon, onions and garlic in a 3-litre
casserole dish cook on P10 for 8 to 10 minutes. Add
remaining ingredients except flour cook on P6 for 20
to 25 minutes, stirring halfway through cooking. Mix
flour with two tablespoons water and stir into chicken
mixture. Cook on P10 for 2 to 3 minutes. Serve with
rice or crusty bread.
Serves: 4
Ingredients:
1
onion, chopped
2 tablespoons
red curry paste
500 g
chicken fillets, sliced
1 tablespoon
fish sauce
1 tablespoon
brown sugar
2 cups
finely sliced vegetables
1 cup
coconut milk
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 to 3 minutes. Add chicken
and combine. Cook on P7 for 6 minutes, stirring
once during cooking. Add fish sauce, brown sugar,
vegetables and coconut milk. Stir well. Cover and cook
on P10 for 4 to 6 minutes. Serve with Jasmine rice.
Serves: 4
Ingredients:
1
500 g
11⁄4
30 g
1
1
2
1 cup
2 teaspoon
1
⁄2 cup
3
⁄4 cup
cooked BBQ chicken
potatoes, peeled and thinly sliced
cups water
butter
onion, finely chopped
clove garlic, crushed
tablespoons plain flour
chicken stock
french mustard
cream
grated tasty cheese
paprika
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on P10 for 8 to 10 minutes. Drain. Combine chicken
and potatoes. Set aside. Place butter in a 4-cup
glass jug and cook on P7 for 40 seconds. Add onion
and garlic to jug and cook on P10 for 1 to 2 minutes.
Add flour and stir. Gradually add stock and blend to
a smooth paste. Cook on P10 for 2 to 3 minutes. Stir
every minute.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on P7 for 4 to 6 minutes. Serve
with vegetables.
Serves: 4 to 6
Ingredients:
1
onion, finely chopped
1
clove garlic, crushed
1 teaspoon
finely grated root ginger
2 teaspoons
ground coriander
1
⁄2 teaspoon
ground turmeric
1 teaspoon
ground cumin
1 teaspoon
chilli powder
3 tablespoons
vinegar
1 kg
chicken breast fillets, cut into strips
1 cup
chicken stock
1
⁄4 cup
coconut cream
Method:
Place onion, garlic and ginger in a 3-litre dish and
cook on P10 for 2 to 3 minutes. Add spices and
vinegar to onion mixture and cook on P10 for 1 to
2 minutes. Add chicken and stock to onion mixture
and cook on P6 for 10 to 15 minutes , stirring 2 to 3
times. Before serving, stir through coconut cream.
Heat for 1 to 2 minutes on P6. Serve with rice,
pappadums and sambals.
Poultry and Eggs
CHICKEN AND POTATO CASSEROLE
SPICY CHICKEN CURRY
Spicy Chicken Curry
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Cooking Tender Cuts of Meat using Micro Power
Meat
For best results, select roasts that are uniform in
shape.
Place meat on a microwave rack in a suitable dish.
Beef rib roast should be placed cut-side down.
Other bone-in roasts should be placed fat-side
down. Boneless roasts should be placed fat-side
up. Halfway through cooking, turn roasts. Half hams
should be shielded by wrapping an 8 cm wide strip
of foil around the large end of the ham. Secure to the
body of the ham with wooden toothpicks. Fold 3 cm
over cut surface. For shank ham halves, shield shank
bone by cupping it with foil. One third of the way
through cooking, remove ham from oven and cut off
skin. Turn fat side up and reshield edges. If desired,
glaze last 10 to 20 minutes of cooking. Loosely cover
baking dish with wax paper or paper towel to prevent
splatter. If a large amount of juice accumulates in
the bottom of the dish, drain occasionally. If desired,
reserve for making gravy. Multiply the weight of the
roast by the minimum recommended times per 500g.
Programme Micro Power and Time.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded around the bones. Foil should extend about
5 cm down from bones. The shank and thin ends of
boneless roasts should also be shielded. Make sure
foil does not touch the sides of the oven, as arcing
may occur. Canned hams should be shielded on the
top cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. After heating,
check temperature using a meat thermometer. The
thermometer should not touch bone or fat. If it does,
the reading could be inaccurate. Lower temperatures
are found in the centre of the roast and in the
muscle close to a large bone, such as a pork loin
centre rib roast. If the temperatures are low, return
meat to the oven and cook a few more minutes at
the recommended power level. DO NOT USE A
CONVENTIONAL MEAT THERMOMETER IN THE
MICROWAVE OVEN. Let stand, covered with foil,
10 to 15 minutes. During standing time the internal
temperature equalises and the temperature rises 5°C
to 10°C.
Cooking Less-Tender Cuts of Meat by Microwave Power
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use 1⁄2 to 2 cups of soup, broth,
etc. per 500 g of meat. Use an oven cooking bag or
covered casserole when cooking less-tender cuts
of meat. Select a covered casserole deep enough
so that the meat does not touch the lid. If an oven
cooking bag is used, prepare the bag according to
package directions. Do not use wire or metal twist-
ties. Use the nylon tie provided, otherwise, use a
piece of cotton string or a strip cut from the open end
of the bag. Make six 2 cm slits in top of bag to allow
steam to escape. Multiply the weight of the roast by
the minimum recommended minutes per 500g as
suggested in the chart below. Programme Power and
Time. Turn meat over halfway through cooking. Meat
should be tender when cooked.
Cooking Meat by Microwave Power
MEAT
POWER
APPROX. COOKING TIME
(minutes per 500 g)
Beef
Roasts Medium
Rare
Medium
Well
Pot Roast
P6
P6
P6
P2
10 to 12
12 to 14
14 to 16
25 to 30
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
P7
P7
P7
11 to 13
11 to 13
4 to 5
Lamb
Medium
Well
P6
P6
8 to 10
12 to 14
– 42 –
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COOKING CURRIES BY SENSOR COOK
LAMB KORMA
(250 g - 750 g) (Weight of only meat)
Serves: 4
Ingredients:
1
onion, diced
500 g
lamb, cubed
1
⁄3 cup
korma curry paste
2 cups
carrots sliced
250 ml
tomato puree
250 ml
beef stock
2 tablespoons
natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on P10 for 6 minutes. Add
tomato puree and beef stock and stir, cook on P6
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on this page.
• See chart below for quantities to use.
• Cut meat and vegetables into even size pieces.
• Place curry paste, meat, onion and hard vegetable
into a suitable size casserole dish, do not use
plastic dishes. Cover securely with plastic wrap.
Select curries then Start.
• When the oven beeps add remaining ingredients
including liquid and continue to cook, uncovered by
pressing Start.
• At the end of cooking time, allow to stand for 5-10
minutes.
To Operate:
Cover securely with plastic wrap. Press Sensor
Cook Pad and turn Sensor Menu Dial to select
Curries, then Start.
THAI BEEF CURRY
MUSSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g
round steak diced
1
⁄3 cup
mussaman curry paste
400 g
potato diced
250 ml
coconut milk
250 ml
beef stock
1 tablespoon
brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on P10 for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on P5 for 40 minutes. Stir once during cooking serve
with jasmine rice.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Curries directions on this page.
Meat
Serves: 4 to 6
Ingredients:
1
onion, thinly sliced
2 tablespoons
Thai green curry paste
500 g
thinly sliced lean beef
1
⁄2
red capsicum, thinly sliced
1
carrot, thinly sliced
1
zucchini, sliced
200 g
broccoli, broken into flowerets
1 cup
coconut milk
1 tablespoon
soy sauce
1 tablespoon
lemon juice
2 tablespoons
shredded fresh basil
1
⁄2 cup
roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on P10 for 2 to 3 minutes. Add the beef and
cook on P10 for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on P10 for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
HINT:
TO COOK PAPPADUMS:
Place on paper towel lined microwave safe plate.
Cook on P10 for 10 to 20 seconds for each
pappadum, turning halfway through cooking. Allow
to stand 1 minute before serving.
General Guide to Curries for Sensor Cook
Serves
Weight of meat
Amount of liquid
(coconut milk, stock)
Weight of hard
vegetables
2
250 g
375 ml
200 g
4
500 g
500 ml
400 g
6
750 g
750 ml
600 g
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F00039Y40QP_CB.indd 43
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Meat
GOULASH
FRENCH ONION BEEF CASSEROLE
Serves: 4
Ingredients:
1
onion, chopped
1
clove garlic, crushed
1 tablespoon
butter
2 tablespoons
tomato paste
1
⁄2 teaspoon
paprika
500 g
lamb, diced
1
small capsicum, diced
1 cup
beef stock
2 tablespoons
flour
2 tablespoons
water
2 tablespoons
sour cream
Method:
Place onion, garlic and butter in 3-litre casserole
dish. Cook on P10 for 1 to 2 minutes. Add tomato
paste and paprika. Cook on P10 for a further 2
minutes. Add lamb, capsicum and stock. Cover and
cook on P6 for 25 to 30 minutes, stirring halfway
through cooking. Mix flour with 2 tablespoons of
water and stir into goulash mixture. Cook on P10
for 1 to 2 minutes. Stir in sour cream and serve with
pasta and rice.
Serves: 4
Ingredients:
100 g
onion, chopped
1 teaspoon
minced garlic
200 g
diced potatoes
500 g
beef, diced
2g
carrots, diced
1
⁄3 cup
tomato paste
1 cups
beef stock
100 g
whole button mushrooms
1
⁄4 cup
frozen peas
Method:
Place onion and garlic in 3-litre casserole dish. Cook
on P10 for 1 to 2 minutes. Add remaining ingredients,
except mushrooms and peas. Stir until combined.
Cover and cook on P10 for 8 minutes. Stir and cook
on P4 for 28 to 30 minutes. Add mushrooms and
frozen peas. Stir cook on P4 for 14 to 15 minutes.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
PEPPER POT BEEF
Serves: 4
Ingredients:
1 teaspoon
minced garlic
1
red capsicum, sliced
400 g
can tomatoes
425 g
can tomato puree
750 g
cubed beef
1
⁄4 cup
tomato paste
1 tablespoon
worcestershire sauce
1 teaspoon
cracked black pepper
Method:
Combine all ingredients in 3-litre casserole dish.
Cook on P7 for 15 minutes. Stir, cook on P6 for 25
minutes. Serve with boiled or steamed rice.
BEEF BOURGUIGNONNE
Serves: 4 to 6
Ingredients:
750 g
diced chuck steak
4 rashers
bacon
6
pickling, onions
2 teaspoon
minced garlic
1
⁄4 cup
red wine
125 ml
tomato puree
1
⁄2 cup
beef stock
1 teaspoon
minced chilli
1 teaspoon
dried tarragon
250 g
button mushrooms, halved
Method:
Place all ingredients except mushrooms in a 3-litre
casserole dish, stir until combined. Cover and cook
on P7 for 10 to 15 minutes. Stir and cook on P6 for
25 to 30 minutes. Stir and add mushrooms halfway
through cooking
BARBECUED MARINATED SPARE RIBS
Serves: 4
Ingredients:
1 kg
pork spare ribs
3
⁄4 cup
fruit chutney
3
⁄4 cup
tomato sauce
1 tablespoon
soy sauce
1 tablespoon
worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs
covered on P7 for 20 to 25 minutes, turning once
during cooking.
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LASAGNE
GINGERED PORK STIR FRY
Serves: 4
Ingredients:
500 g
sliced lean pork
1
⁄4 cup
teriyaki sauce
1 tablespoon
honey
2 teaspoons
minced ginger
2 teaspoons
cornflour
1
onion, sliced
300 g
sugar snap peas, trimmed
1
zucchini, sliced
1
⁄2
red capsicum, sliced
2
green onions, sliced
1
⁄2 cup
bean sprouts
1 tablespoon
toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and cornflour
in a 2-litre dish. Cover and marinate in the refrigerator
for 2 hours. Place onion in a 3 litre dish.
Cook on P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
Corned Beef
CORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7 kg
corned silverside
1 tablespoon
brown sugar
1 tablespoon
white vinegar
1
onion, cut in half
4
cloves
6
peppercorns
1
bay leaf
3 cups
water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and
cook on P10 for 10 minutes. Turn meat, cover and cook
on P3 for 11⁄4 to 11⁄2 hours. Stand corned silverside in
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on P3.
Meat
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g
minced beef
2
small onions, chopped
1
clove garlic, chopped
1 (425 g) can
tomato purée
1 cup
beef stock
1
⁄4 cup
chopped basil
1 tablespoon
cracked black pepper
Cheese Sauce:
80 g
butter
1
⁄4 cup
flour
500 ml
milk
1
⁄2 cup
grated cheese
1
⁄2 cup
Parmesan cheese
12
lasagne sheets, cooked
1
⁄2 cup
extra grated cheese
Method:
Meat Sauce:
Combine all meat sauce ingredients in 4-litre
casserole dish. Cook on P7 for 30 to 35 minutes,
stirring several times during cooking. Set aside.
Cheese Sauce:
Melt butter in 2-litre jug on P10 for 30 to 40 seconds.
Add flour and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add grated cheese and Parmesan cheese.
Cook on P10 for 50 to 60 seconds. Spoon quarter
of the meat sauce into the base of 25 x 25 cm deep
casserole dish. Top with three lasagne sheets. Spoon
another quarter of meat sauce over the lasagne
sheets and spread with cheese sauce. Continue with
remaining ingredients. Top with meat and cheese
sauce. Sprinkle with extra cheese and cook on P7
for 20 to 25 minutes.
LAMB PILAU
Serves: 4
Ingredients:
1 tablespoon
1
600 g
400 g
2 tablespoon
1 teaspoon
1 cup
600 ml
150g
oil
large onion, sliced
lean diced lamb
can tomato pieces
garam masala
dried thyme
long grain rice
hot chicken stock
natural yoghurt
freshly ground black pepper
Method:
Place the onion and oil in a 3 litre dish. Cover and cook
on P10 for 2 to 3 minutes. Add lamb, tomato pieces,
garam masala, and thyme. Cover and cook on P7 for
10 minutes. Stir. Cook on P7 for a further 10 minutes.
Add the rice and chicken stock and cook covered on
P5 for a further 30 minutes or until the rice is tender.
Stir in yoghurt, season with pepper and serve.
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SPAGHETTI MEAT SAUCE
Serves: 4 to 6
Ingredients:
500 g
1
1 teaspoon
1 (425 g)
1 cup
2
1 teaspoon
minced beef
onion, chopped
minced garlic
can tomatoes
tomato paste
beef stock cubes
dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
Meat
BEEF STROGANOFF
Serves: 4
Ingredients:
1
onion, sliced
1 teaspoon
minced garlic
1 teaspoon
paprika
750 g rump
steak sliced thinly
2 tablespoons
tomato sauce
2 tablespoons
worcestershire sauce
1
beef stock cube
200 g
sliced mushrooms
1
⁄3 cup
sour cream
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cook on P7 for 7 to 9 minutes, stirring
once during cooking. Add mushrooms. Stir and cook
on P7 for 3 to 4 minutes. Stir through sour cream.
CHINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
500 g
rump steak sliced
1 teaspoon
chopped ginger
1 teaspoon
chopped garlic
1 tablespoon
soy sauce
1
⁄4 cup
Hoisin sauce
1
⁄4 cup
sweet chilli sauce
3 cups
sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. In 1-cup jug,
combine soy sauce, Hoisin sauce and sweet chilli.
Add to meat mixture. Cook on P10 for 3 to 4 minutes.
Add the vegetables, cover and cook on P10 for 3 to 5
minutes, stirring halfway through cooking. Let stand
for 5 minutes before serving.
Seasoned Roast Lamb
SEASONED ROAST LAMB
Serves: 4 to 6
Ingredients:
1.4 kg
leg of lamb
1 tablespoon
seeded mustard
1 tablespoon
rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on P6 for 30
to 35 minutes, turn halfway through cooking. Stand,
covered, for 15 minutes before slicing.
CHILLI BEEF
Serves: 4
Ingredients:
500 g
topside beef mince
1 teaspoon
minced garlic
1 (35 g)
packet chilli seasoning mix
1 (400 g)
can tomato purée
1 (440 g)
can kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on P10 for 17 to 19 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
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F00039Y40QP_CB.indd 46
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Cooking Fresh Vegetables By Micro Power
Place vegetables in a casserole dish. Add 2 to 3
tablespoons of water per 500 g of vegetables. Add
salt to water or add after cooking. Do not place salt
directly on vegetables. Cover dish with glass lid or
plastic wrap.
Cook on P10 according to time recommended in the
chart. Halfway through cooking, stir, turn vegetables
over or rearrange.
Vegetables that are to be cooked whole and
unpeeled, need to be pierced to allow steam to
escape. Place vegetables on a paper towel lined
dinner plate. Allow to stand, covered, according to
the time indicated in the charts.
Cooking Fresh Vegetables by Micro Power
Vegetables should be covered and cooked on P10 power for best results. Weights given are trimmed weights.
VEGETABLE
Beans (finely sliced)
250 g
250 g
Beetroot
4 whole
(1 kg)
Broccoli
250 g
COOKING PROCEDURE
Covered dish with 1⁄4 cup water
1
Covered dish with ⁄4 cup water
Covered with 1 cup water in 4-litre dish.
Stand after cooking - 5 mins.
Covered dish with 1⁄4 cup water.
1
1 to 3
3 to 5
14 to 18
4 to 6
Brussels Sprouts
250 g
Covered dish with ⁄4 cup water.
4 to 6
Cabbage
500 g
Shredded, with 1⁄4 cup water in covered dish.
5 to 7
4 (sliced
finely)
250 g
With 1⁄4 cup water in covered dish.
5 to 6
500 g
With 1⁄4 cup water in covered dish.
6 to 8
Celery
6 stalks (400 g)
cut in 1 cm
pieces
With 1⁄4 cup water in covered dish.
4 to 6
Corn
2 cobs (500 g)
4 cobs (1 kg)
Brush with melted butter and cook in covered
dish.
Carrots
Cauliflower
Eggplant
Mushrooms
Onions
Peas
4 to 6
10 to 12
Dice with 1⁄4 cup water in covered dish.
4 to 6
250 g (sliced)
Cook with 2 tablespoons butter in covered dish.
2 to 4
3 (200 g)
Cut in quarters with 1⁄4 cup water in covered dish.
5 to 7
1 (500 g)
1
250 g
Shell peas and place with ⁄4 cup water in covered
dish.
3 to 5
500 g
3 Med
Peeled and quartered with 1⁄4 cup water. Covered.
Cook uncovered on paper towel lined plate.
8 to 10
6 to 8
Pumpkin
500 g
Peeled and cut into uniform pieces with 1⁄4 cup
water in covered dish.
7 to 9
Spinach/Silver Beef
250 g
Remove stem, cut leaves into small pieces.
Cook with 1⁄4 cup water in covered dish.
4 to 6
Sweet Potato
500 g
In serving size pieces with 2 tablespoons water in
covered dish.
7 to 9
Turnips
500 g
Peeled and sliced finely with 1⁄4 cup water in
covered dish.
6 to 8
Sliced and cooked covered.
2 to 4
Cut in 2 cm pieces in covered dish.
5 to 7
Potatoes-Mashed
-Jacket
Tomatoes
Zucchini
2 (300 g)
500 g
Vegetables and Legumes
Asparagus
QUANTITY
APPROX.
COOKING
TIME
(in minutes)
on P10
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Cooking Frozen Vegetables By Micro Power
Remove vegetables from package and place in an
appropriate sized container. Vegetables frozen in
a pouch should be placed on a dish and the top
pierced. Cook on P10 according to directions given
in chart. Vegetables should be cooked covered with
a lid or plastic wrap.
Halfway through cooking, stir, turn vegetables over
or rearrange. Stir after cooking. Allow to stand for 2
to 3 minutes before serving.
Cooking Frozen Vegetables by Micro Power
Vegetables and Legumes
VEGETABLE
QUANTITY
COOKING PROCEDURE
APPROX.
COOKING TIME
(in minutes) on P10
Beans
250 g
Cook in covered 2-litre dish.
4 to 6
Broad Beans
250 g
Cook in covered 2-litre dish.
5 to 7
Broccoli (spears)
350 g
Cook in covered 2-litre dish.
5 to 7
Brussels Sprouts
250 g
Cook in covered 2-litre dish.
5 to 7
Carrots (baby)
250 g
Cook in covered 2-litre dish.
6 to 8
Cauliflower
500 g
Cook in covered 2-litre dish.
5 to 7
Corn ( ⁄2 cob)
Corn (cobs)
125 g
250 g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
3 to 4
5 to 7
Mixed Vegetables
250 g
Cook in covered 2-litre dish.
5 to 7
Peas
250 g
Cook in covered 2-litre dish.
4 to 6
Spinach
250 g
Cook in covered 2-litre dish.
4 to 6
1
Cooking Dried Beans or Peas by Micro Power
Place hot tap water in 4-litre dish. Bring hot water to the boil on P10 for 10 to 12 minutes. Add beans and
2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20
minutes.
Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of
dried beans equals about 3 cups cooked beans. Use in place of canned beans.
Cooking Dried Beans and Peas by Micro Power
CONTAINER
AMOUNT OF
HOT WATER
APPROX. TIME TO
BOIL HOT WATER
on P10 (in minutes)
COVERED
TO COOK BEANS
on P3
(in minutes)
COVERED
Lentils (250 g)
4-litre dish
2 litres
10 to 12
15 to 20
Soup Mix (250 g)
4-litre dish
2 litres
10 to 12
20 to 25
Split Peas or
Lentils (250 g)
4-litre dish
2 litres
10 to 12
25 to 30
Beans (250 g)
Soaked overnight
4-litre dish
2 litres
10 to 12
25 to 30
ITEM
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COOKING FROZEN VEGETABLES BY SENSOR
COOK (125 g - 1.0 kg)
• Suitable for all types of frozen vegetables.
• Place in a suitable size dish. Do not use plastic
dishes.
• Best results are achieved if large quantities are
placed in a single layer.
• Add 1 tablespoon to 1⁄4 cup water to vegetables, if
desired.
• Butter, herbs etc. may be added before heating, but
do not add salt until serving.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
prompt you to stir/rearrange vegetables.
• At the end of the cooking time, stir vegetables and
let stand, covered, for 2 to 3 minutes.
COOKING LEGUMES BY SENSOR COOK
(1 cup - 4 cups)
• Suitable for cooking all types of leaf, green and soft
varieties of vegetables, including broccoli, squash
cauliflower, cabbage, asparagus, beans, celery,
zucchini, spinach, capsicum or a mixture of these.
• All vegetables should be trimmed or prepared and
cut into evenly sized pieces.
• Add 1 tablespoon to 1⁄4 cup of water to vegetables if
dehydrated or a softer cooked texture is desired.
• Place in a suitable size dish.
• Butter, herbs, etc., may be added before heating,
but do not salt vegetables until serving.
• Cover dishes securely with plastic wrap.
• At the completion of heating, stir larger quantities of
vegetables. Let stand, covered, for 2 to 3 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Vegetables, then Start.
• Suitable for cooking chickpeas, split peas dried
Potatoes
beans and peas and brown rice.
(125 g - 1.0 kg by Sensor Cook)
• Cover legumes with cold water and soak overnight,
• Suitable for cooking root vegetables such as
drain.
potatoes, sweet potatoes, pumpkin, onions, swede,
• Place legumes and boiling water into an appropriate
carrots, turnip and beetroot.
sized dish. (See table for quantities)
• All vegetables should be trimmed or prepared and
Amount of
Amount of
Dish Size
cut into even sized pieces.
Legumes
Boiling Water
• Add 1 tablespoon to 1⁄4 cup of water to vegetables if
• dehydrated or a softer cooked texture is desired.
1 cup
3 cups
2 litre
• Place into an appropriate size dish and Cover
2 cups
4 cups
3 litre
securely with plastic wrap.
3 cups
6 cups
4 litre
• If desired, butter, herbs etc. may be added but do
not add salt until after cooking.
4 cups
8 cups
4 litre
• During the cooking time, the oven will ‘beep’ and
• Cover securely with plastic wrap.
prompt you to stir/rearrange the vegetables.
• Anytime during cooking the oven will beep and
• At the completion of cooking, stir larger quantities of
prompt you to stir. Remove covering.
vegetables. Let stand, covered, for 2 to 3 minutes.
• At the end of cooking time, allow legumes to stand
for 5 minutes if required.
To Operate:
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Potatoes, then Start.
Dial to select Legumes, then Start.
Vegetables and Legumes
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Frozen Veg., then Start.
COOKING VEGETABLES AND ROOT VEGETABLES BY SENSOR COOK
Vegetables
(125 g - 500 g by Sensor Cook)
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Vegetables and Legumes
RED COCONUT DHAL
LENTIL HOT POT
Serves: 4 to 6
Ingredients:
1 cup
1 teaspoon
400 ml
250 ml
1 teaspoon
1 teaspoon
Serves: 4 to 6
Ingredients:
900 g
2
2
2
3
1 teaspoon
415 g
1 cup
2 tablespoon
3
⁄4 cup
1
⁄2 cup
red lentils
turmeric
can coconut milk
water
crushed red chilli
crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on P7 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 49.
New potatoes
onions, diced
carrots, diced
stalks celery, sliced
cloves garlic, crushed
curry powder
can diced tomatoes
vegetable stock
tomato paste
red lentils, washed
grated cheese
paprika
chopped parsley
1 tablespoon
Method:
Wash potatoes and place onto a paper towel lined
CHICKPEA SALAD WITH CORIANDER DRESSING plate. Cook on Potatoes or P7 for 10 to 12 minutes.
Set aside. Place onion, carrot, celery and garlic into
Serves: 4 to 6
a 3 litre dish. Cook on P7 for 8 minutes. Add curry
Ingredients:
powder and cook on P7 for a further 1 minute. Add
1 cup
dried chickpeas, water for soaking tomatoes, stock, tomato paste and lentils. Cook on
3 cups
boiling water
P7 for 20 to 24 minutes. Slice potatoes thickly and
1
red capsicum, diced
layer over the top of lentil mixture. Sprinkle with
1
lebanese cucumber, diced
grated cheese, paprika and parsley. Cook on P10 for
250 g
cherry tomatoes, quartered
4 to 6 minutes.
1
spanish onion, diced
To cook by Sensor Cook:
Coriander Dressing:
Prepare potatoes as above. Cover securely with
1
⁄2 cup
lemon juice
plastic wrap. Refer to Potatoes directions on page
2 teaspoons
sugar
49.
1
⁄2 cup
chopped fresh coriander
1 teaspoon
chopped red chilli
Method:
HUMMUS
Cover chickpeas with water and soak overnight.
Ingredients:
Drain.
1 cup
chick peas, water for soaking
Place chickpeas and boiling water into a 3-litre dish
3 cups
boiling water
and cook on P7 for 25 to 30 minutes.
2 tablespoons
lemon juice
To cook by Sensor Cook:
2 teaspoon
turmeric
Prepare as above. Cover securely with plastic wrap. 1
⁄4 cup
tahini ( sesame paste )
Refer to Legumes directions on page 49.
1 tablespoon
minced garlic
Drain and allow to cool.
2 tablespoons
olive oil
Combine remaining salad ingredients in a large bowl
Method:
and mix well.
Place chick peas and water into a 4-litre casserole
Dressing:
dish and soak overnight. Drain.
Combine all ingredients in a screw top jar, shake
Place chickpeas and boiling water into a 3-litre
well. Pour over salad and toss well.
casserole dish and cook on P7 for 25 to 30 minutes.
Drain. Process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 49.
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CHEESY MASHED POTATOES
HERBED VEGETABLES
Serves: 4
Ingredients:
500 g
potatoes, peeled and diced
1
⁄4 cup
water
1
⁄3 cup
milk
1
⁄4 cup
grated cheese
Method:
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on P10 for 10 minutes.
To cook by Sensor Cook
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Potatoes directions on page
49.
Drain. Mash potatoes with potato masher. Add milk
and grated cheese. Mix well. Cook on P10 for 1
minute. Stir well before serving.
Serves: 4 to 6
Ingredients:
200 g
sliced snow peas
200 g
sliced carrots
200 g
sliced zucchini
2 tablespoons
chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in a 2-litre
casserole dish. Cover. Cook on P10 for 5 to 7
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
Serves: 4 to 6
Ingredients:
200 g
mushrooms, sliced
1
eggplant, chopped
200 g
zucchini, sliced
1
capsicum, sliced
1
onion, sliced
400 g
can tomatoes
1
⁄2 cup
tomato paste
1 tablespoon
chopped basil
1 teaspoon
minced garlic
Method:
Place mushrooms, eggplant, zucchini, capsicum
and onion in a 3-litre casserole dish. Cover. Cook
on P10 for 6 minutes. Add tomatoes, tomato purée,
herbs and garlic. Re-cover and cook on P10 for 6 to
8 minutes.
POTATO BAKE
Serves: 4 to 6
Ingredients:
750 g
peeled and sliced potatoes
300 ml
cream
1
⁄4 cup
milk
3
green onions, sliced
2
bacon rashers, chopped
1
⁄2 cup
grated cheese
Method:
Combine potatoes, cream and milk in 2-litre
casserole dish. Cook on P10 for 15 to 18 minutes.
Top with green onions, bacon and cheese. Cook on
P10 for 5 minutes.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
CABBAGE HAM AND ONION
Serves: 6
Ingredients:
500 g
2 tablespoons
1
1 tablespoon
125 g
cabbage, shredded
water
onion, finely chopped
butter
ham, finely chopped
salt and pepper
Vegetables and Legumes
TOMATO VEGETABLE CASSEROLE
THAI VEGETABLE CURRY
Serves: 4
Ingredients:
1
onion, sliced
2 tablespoons
green curry paste
3 cups
sliced vegetables
440 g
can chick peas, drained
1 cup
coconut milk
1 tablespoon
lemon juice
1 tablespoon
soy sauce
1
⁄2 cup
chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy
sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
Method:
Place cabbage and water in a 3-litre casserole dish.
Cover and cook on P10 for 8 to 10 minutes.
To cook by Sensor Cook:
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Vegetables directions on page
49.
Drain and set aside. Place onion and butter in a 1-litre
casserole dish and cook on P10 for 2 to 3 minutes.
Add onion mixture and ham to cabbage and mix well.
Return to oven and cook on P10 for 2 to 3 minutes.
Season with salt and pepper. Serve.
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CAULIFLOWER AU GRATIN
Vegetables and Legumes
Serves: 4
Ingredients:
500 g
trimmed cauliflower
and cut into pieces
water
butter
small onion, finely chopped
flour
milk
grated tasty cheese
2 tablespoons
2 tablespoons
1
2 tablespoons
1 cup
1
⁄2 cup
Method:
Place cauliflower and water in a shallow casserole
dish. Cover and cook on P10 for 6 to 8 minutes.
Ardennis Style Potatoes To cook by Sensor Cook:
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Potatoes directions on page
CREAMED SPINACH
49.
Serves: 4
Stand, covered, while making sauce. Place butter
Ingredients:
and onion in 4-cup glass jug. Cook on P10 for 1
1
bunch spinach, roughly chopped
to 2 minutes. Stir in flour and cook on P10 for 1
4
green onions, finely chopped
minute. Add milk gradually. Stir well. Cook on P10
1
clove garlic, crushed
for 2 to 3 minutes, stirring halfway through cooking.
2 tablespoons
sour cream
Drain cauliflower and pour over sauce. Sprinkle with
salt and pepper
cheese. Cook on P7 for 1 to 2 minutes.
Method:
Note: Depending on size and arrangement of
Cook washed spinach leaves, green onions and
cauliflower pieces, timing will vary.
garlic in a covered 3-litre casserole dish on P10 for 5
to 7 minutes.
HINT:
To cook by Sensor Cook:
TO SKIN TOMATOES: Cut a cross into the tomato
Prepare potatoes as above. Cover securely with
skin. Place 1 cup of hot tap water in a 2 cup jug
plastic wrap. Refer to Vegetables directions on page or bowl and heat on P10 for 11⁄2 minutes or until
49.
boiling. Add 1 tomato and heat for a further 20 to
Drain well by squeezing between two dinner plates.
30 seconds. Remove and repeat procedure with
Stir through sour cream. Season to taste. Cook on
remaining tomatoes. The skin will loosen and can
P10 for 1 to 2 minutes. Serve.
be easily removed.
ARDENNIS STYLE POTATOES
Serves: 4
Ingredients:
4
100 g
3 tablespoons
50 g
1
⁄2 cup
medium sized potatoes
ham, finely diced
snipped chives
butter
grated Cheddar cheese
ground black pepper
CORN ON THE COB
Serves: 4
Ingredients:
4
2 tablespoons
corn cobs
butter
salt and pepper
Method:
Place corn cobs in 3-litre casserole dish and dot with
butter. Cook, covered, on P10 for 10 to 12 minutes.
Method:
Stand, covered, for 5 minutes. Season with salt and
Scrub potatoes, wash and pat dry with paper towel.
pepper.
Prick skins and place in a 2-litre casserole dish.
Cook on P10 for 6 to 8 minutes
To cook by Sensor Cook:
Prepare potatoes as above. Cover securely with
To cook by Sensor Cook:
plastic wrap. Refer to Vegetables directions on page
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Potatoes directions on page 49. 49.
Allow to cool slightly. Cut tops off potatoes and scoop
out pulp from centre, leaving 1 to 2 cm in shell. Mash
pulp and combine with remaining ingredients. Spoon
filling back into potato shells. Place potatoes in 2-litre
casserole dish. Cook on P10 for 2 to 3 minutes.
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HONEY GLAZED CARROTS AND SUGAR SNAP PEAS
Serves: 4
Ingredients:
250 g
brussels sprouts
2 tablespoons
butter
150 g
bacon, finely chopped
1
onion, finely chopped
1 teaspoon
dill or basil
1 teaspoon
sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Vegetable directions on page
49.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
Serves: 4 to 6
Ingredients:
350 g
carrots (approximately 4)
150 g
sugar snap peas, trimmed
2 tablespoons
brown sugar
2 teaspoons
butter
2 tablespoons
honey
1 tablespoon
toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on P10
for 6 to 8 minutes, stirring halfway through cooking.
Serve.
To cook by Sensor Cook:
Prepare potatoes as above. Cover securely with
plastic wrap. Refer to Vegetable directions on page
49.
VEGETABLE FRITTATA
Serves: 4 to 6
Ingredients:
400 g
potatoes, thinly sliced
1
⁄2
red capsicum, sliced into strips
1
⁄2
green capsicum, sliced into strips
1
tomato, diced
2 tablespoons
fresh basil, chopped
4
eggs
1
⁄3 cup
sour cream
1
⁄2 teaspoon
cracked black pepper
1
⁄2 cup
grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on P10
for 5 to 7 minutes. Arrange capsicum in a circular
pattern on top of potato sprinkle with tomato and
basil. Beat together eggs and sour cream in a jug.
Pour over vegetables. Cook on P6 for 3 to 5 minutes.
Sprinkle with pepper and cheese and cook on P6 for
7 to 9 minutes.
PARMESAN ASPARAGUS
Serves: 2 to 4
Ingredients:
1
bunch of asparagus spears
2 tablespoons
water
1 tablespoon
butter
1
clove garlic, crushed
1 tablespoon
grated Parmesan cheese
Method:
Place asparagus and water in a 2-litre casserole
dish. Cover and cook on P10 for 1 to 2 minutes.
Drain. Place butter and garlic in a small dish and
cook on P10 for 1 minute. Add drained asparagus
and mix lightly. Cook on P10 for a further 1 minute.
Sprinkle Parmesan cheese over asparagus. Serve.
Vegetables and Legumes
SAVOURY BRUSSELS SPROUTS
Honey Glazed Carrots and Sugar Snap Peas
– 53 –
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Cooking Rice by Micro power
Rice, Pasta and Noodles
Follow directions in chart for recommended dish
size, amounts of water and cooking time. Add rice
to water. Add salt and butter according to package
directions. Cook on P10 for time recommended in
chart. Allow to stand, covered, before serving. For
special rice, substitute beef or chicken stock for
water. Add cooked onion, mushrooms or crumbled
bacon before serving.
APPROX. TIME
TO COOK RICE
on P10
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
ITEM
CONTAINER
AMOUNT
OF
WATER
RICE
Quick Cook Brown (1 cup)
2-litre dish
11⁄3 cups
10 to 12
5
Brown (1 cup)
3-litre dish
3 cups
25 to 30
10
Long Grain (1 cup)
2-litre dish
2 cups
12 to 14
5
Short Grain (1 cup)
2-litre dish
2 cups
12 to 14
5
Jasmine (1 cup)
3-litre dish
2 cups
12 to 14
5
COOKING RICE BY SENSOR COOK
(1 cup - 21/2 cup)
FRAGRANT COCONUT RICE
• Suitable for cooking short and long grain rice
including spceialty rices.
• It is not suitable for cooking brown rice or wild rice.
• Place rice with water at room temperature in
a suitable dish. We recommend the following
proportions of rice to cold tap water:
Rice
1 cup
11⁄2 cups
2 cups
21⁄2 cups
Water
1
1 ⁄2 cups
21⁄2 cups
31⁄2 cups
41⁄2 cups
Dish Size
3 litre
3 litre
4.5 litre
4.5 litre
It may be necessary to adjust the water to your
personal preference.
• Using a large size dish will prevent the rice from
boiling over.
• Do not cook rice in plastic dishes as incorrect
cooking times may result.
• Cover securely with plastic wrap.
• During cooking, the oven will ‘beep’ and instruct
you to stir and ‘remove cover’. Remove the plastic
wrap or lid and stir. There is no need to cover the
rice again.
• At the completion of the cooking time, let stand 5 to
10 minutes.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Rice, then Start.
Serves: 4 to 6
Ingredients:
1
onion, chopped
2 cups
long grain rice
500 ml
chicken stock
400 ml
coconut milk
1 teaspoon
turmeric
Method:
Place all ingredients in a 3-litre casserole dish. Stir.
Cook on P10 for 15 to 18 minutes. Cover and let
stand 10 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on this page.
When oven beeps, remove plastic wrap, stir.
SEASONED RICE
Serves: 4 to 6
Ingredients:
1
onion, chopped
1
cup long grain rice
1
teaspoon thyme
cups chicken stock
11⁄2
1
⁄4 cup
toasted slivered almonds
Method:
Place onion, rice, thyme and chicken stock in a 3-litre
casserole dish. Cook on P10 for 14 to 16 minutes.
Stir, cover, and let stand for 10 minutes. Stir through
slivered almonds and serve hot.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Rice directions on this page.
When oven beeps, remove plastic wrap.
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PAELLA
FRIED RICE
Serves: 6 to 8
Ingredients:
500 g
1
⁄4 cup
1
1
1
1 clove
2 tablespoons
2 cups
400 g
2 cups
Serves: 4
Ingredients:
1 tablespoon
1 clove
1 cm
mussels
water
green capsicum, sliced
red capsicum, sliced
onion, sliced
garlic, crushed
butter
long grain rice
can chopped tomatoes
hot chicken stock
pinch saffron powder
cooked diced chicken
peeled green prawns
1
1
1
⁄2
2
4
SALMON KEDGEREE
Serves 4
Ingredients:
1 cup
11⁄2 cups
60 g
1
2 tablespoons
2 tablespoons
4
400g
basmati rice
water
butter
onion, diced
mild curry powder
lemon juice
hard boiled eggs, quartered
can salmon, drained and flaked
salt and pepper
parsley, chopped
1
1 tablespoon
6 cups
Method:
Place oil, garlic and ginger in a large shallow dish
and cook on P10 for 30 to 40 seconds. Add carrot,
celery and capsicum. Cook a further 2 minutes on
P10. Break eggs into a small dish, add pepper to
taste, mix well and cook on P7 for 1 to 11⁄2 minutes.
Slice into thin strips. Add eggs plus all remaining
ingredients to vegetable mixture. Stir well and cook
on P10 for 3 to 5 minutes to heat thoroughly. Serve.
Notes:
1. 1 cup uncooked rice will yield 2 cups cooked rice.
2. Cooked rice can be cooked using Sensor Cook
functions.
CHICKEN RISOTTO
Method:
Place rice and water in a 2 litre casserole dish. Cook
on P7 for 12 minutes.
In a separate dish, melt butter on P10 for 1 minute.
Add onion and cook on P10 for 1 to 2 minutes.
Add curry powder and lemon juice, stir until well
combined. Add rice and mix well to coat all the rice
grains. Chop half the eggs roughly and stir through
the rice with the salmon. Season. Heat on P 10 for
3 to 4 minutes. Serve garnished with remaining egg
and chopped parsley
Serves: 4
Ingredients:
1
2 cups
1 teaspoon
1 teaspoon
4 cups
1
⁄4
1
⁄4
200 g
1
⁄2 cup
2
1
onion, sliced
short grain rice
dried oregano
cracked black pepper
chicken stock
green capsicum, sliced
red capsicum, sliced
mushrooms, sliced
frozen peas
cooked chicken breast fillets,
sliced
grated parmesan cheese
Rice, Pasta and Noodles
11⁄2cups
200 g
Method:
Place mussels and water in a 3-litre dish. Cover
and cook on P7 for 3 to 5 minutes. Set aside. Place
capsicum, onion, garlic and butter into 4-litre dish
and cook on P10 for 4 to 5 minutes. Add rice and
stir well. Cook on P10 for 2 to 4 minutes. Stir in
tomatoes, hot chicken stock and saffron. Cook on
P10 for 16 to 18 minutes. Stir in chicken, prawns and
mussels. Cook on P7 for 4 to 6 minutes. Stand for 10
minutes before serving.
sesame oil
garlic, crushed
piece of green ginger,
finely chopped
small carrot, finely chopped
stick celery, sliced
green or red capsicum,
cut in strips
eggs
green onions, chopped
black pepper
small can prawns
soy sauce
cooked rice
⁄4 cup
Method:
Place onion, rice, oregano, pepper and chicken stock
into a 4-litre dish. Cook on P10 for 17 to 19 minutes.
Add remaining ingredients, stir well and cook on P10
for 4 minutes. Serve.
HINT:
TO REHEAT 2 CUPS OF COOKED RICE:
Add 1 to 2 tablespoons of water or a knob of butter
and cook on P10 for 2 to 3 minutes.
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Rice, Pasta and Noodles
COOKING RISOTTO BY SENSOR COOK
(1/2 cup - 3 cup)
BASIC RISOTTO RECIPE
Serves 4
• Suitable for cooking many basic risotto recipes and Ingredients:
variations.
1 tablespoon
olive oil
• Onions and garlic should be pre-cooked with 1
1
onion, diced
tablespoon of oil before adding rice and stock.
1
clove garlic, crushed
• Follow general directions in chart below for
Arborio rice
11⁄2 cups
quantities of rice and amounts of stock.
4 cups
boiling stock
1
• Always use arborio rice or shortgrain rice.
⁄4 cup
grated Parmesan cheese.
• Chicken, vegetable, beef or fish stock may be used.
Method
• Stock should be boiling when added to rice
Pre-Cook:
otherwise cooking times may be incorrect.
Place oil, onion and garlic in a 3-litre ceramic dish.
• Cover dish securely with plastic wrap at stage 1.
Cook on P10 for 1 to 2 minutes or until softened.
• During the cooking time the oven will beep and
Stage 1:
instruct you to add liquid/stir. Remove plastic wrap
completely from dish. Add remaining stock. There is Add rice and 2 cups of boiling stock to dish. Cover
dish securely with plastic wrap. Press Sensor Cook
no need to re-cover for stage 2.
• At the end of stage 2 add grated parmesan cheese, Pad and turn Sensor Menu Dial to select Risotto,
then Start.
stir through and cook for 2 to 4 minutes on P10.
• Standing time may be required at the end to allow
Stage 2:
risotto to finish cooking.
When oven beeps, remove plastic and stir in
remaining stock.
Note: other ingredients may be added at this stage.
To Operate:
eg. vegetables, cooked meats etc.
Press Sensor Cook Pad and turn Sensor Menu
Return to oven and press start.
Dial to select Risotto, then Start.
Stage 3:
At the end of cooking time, stir in grated Parmesan
cheese and cook on for 2 to 4 minutes or until
melted.
General Quantities For Cooking Risotto
Pre cook
Stage 1
P 10 for 1 to 2 min.
(all quantities)
3
Stage 2
Stage 3
Rice
Boiling Stock
Boiling Stock
P 10 for 2 to 4 min.
⁄4 cup
250 ml
250 ml
2 tablespoons
parmesan
2 serves
1
⁄2 onion
1 clove garlic
1 tablsp. Oil
4 serves
1 onion
2 cloves garlic
2 tablsp. Oil
11⁄2 cup
500 ml
500 ml
1
⁄4 cup parmesan
6 serves
2 onions
3 cloves garlic
3 tablsp. Oil
21⁄4 cup
750 ml
750 ml
1
⁄3 cup parmesan
– 56 –
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2011-6-29 15:38:13
Cooking Pasta by Micro Power
Follow directions in chart for recommended dish size,
amount of water and cooking time. Boil water, with
1 teaspoon salt and 1 tablespoon oil. Add pasta and
cook for time recommended in chart. Cook on P10.
Test pasta for desired cooking before adding more
time. Slightly undercook pasta that will be heated
again in casserole. Stir and let stand, uncovered, 5
minutes.
CONTAINER
AMOUNT
OF
BOILING
WATER
APPROX. TIME
TO COOK PASTA
on P10
UNCOVERED
(in minutes)
STANDING
TIME
(in minutes)
Dried Fettuccine (250 g)
4-litre dish
6 cups
10 to 12
5
Elbow Macaroni, shells, etc.
(250 g)
3-litre dish
4 cups
12 to 14
5
Fresh Spaghetti, Fettuccine
(375 g)
4-litre dish
6 cups
6 to 8
5
ITEM
4-litre dish
4 cups
12 to 14
5
Fresh Tortellini, Ravioli (250 g)
4-litre dish
4 cups
7 to 9
5
Fresh Gnocchi (375g)
4-litre dish
6 cups
6 to 8
5
COOKING PASTA BY SENSOR COOK
Fresh Pasta (125 g - 625 g)
• Suitable for cooking fresh pasta such as fettuccine,
tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi
should be cooked by manual MICRO POWER.)
• Place pasta in an appropriate size dish with boiling
water. Use the above chart as a guide:
Pasta
Boiling Water
Dish Size
150 g
250 g
350 g
500 g
625 g
4 cups
5 cups
6 cups
8 cups
8 cups
3 litre
3 litre
4 litre
4 litre
5 litre
VEGETABLE TORTELLINI
Add 1 tablespoon of oil, if desired, before cooking
to prevent pasta from sticking together.
• Cover dish securely with plastic wrap.
• Halfway through the cooking time, the oven will
‘beep’ and instruct you to ‘Stir/Remove Cover’.
Remove plastic wrap and stir.
• At the end of the cooking time, cover and let stand
for 5 to 10 minutes, if required, before draining.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Fresh Pasta, then Start.
Dried Pasta (125 g - 500 g)
• Suitable for cooking dried pasta such as
spaghetti,fettuccine, macaroni, penne, spiral and
various pasta shapes.
• Place pasta in an appropriate size dish with boiling
water. Use the following as a guide:
Pasta
Boiling Water
Dish Size
150 g
250 g
350 g
500 g
4 cups
5 cups
6 cups
8 cups
3 litre
3 litre
4 litre
4 litre
Add 1 tablespoon of oil, if desired, before cooking
to prevent pasta from sticking together.
• Cover securely with plastic wrap.
• Halfway through the cooking time, the oven will
‘beep’ and instruct you to ‘Stir/Remove Cover’.
Remove plastic wrap and stir.
• At the end of the cooking time, cover and let stand
for 5 to 10 minutes, if required, before draining.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Dried Pasta, then Start.
Serves: 3 to 4
Ingredients:
700 g
fresh tortellini
8 cups
boiling water
Sauce:
2 tablespoons
butter
2 tablespoons
flour
2 cups
milk
1
red capsicum, finely sliced
200 g
snow peas, finely sliced
1 teaspoon
dried marjoram
1 teaspoon
cracked black pepper
1 cup
grated tasty cheese
2 tablespoons
Parmesan cheese
2 tablespoons
chopped parsley
Method:
Place pasta and water in a 4-litre casserole dish.
Cover. Cook on P10 for 12 to14 minutes. While
pasta is cooking, prepare all ingredients for sauce.
When pasta is cooked, allow to stand covered. Drain
well. Place butter and flour in a 3-litre casserole dish
and cook on P10 for 30 to 40 seconds. Slowly blend
in milk. Cook for a further 3 to 4 minutes. Stir once
during cooking. Add prepared vegetables, marjoram,
pepper and cheese. Cook on P10 for 2 minutes.
Drain pasta and mix through sauce. Serve topped
with Parmesan cheese and chopped parsley.
Rice, Pasta and Noodles
Dried Spaghetti (250 g)
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PENNE PUTTANESCA
Serves: 4
Ingredients:
500 g
2 litres
1 tablespoon
3
1 teaspoon
1 kg (approx 5)
200 g
8
1
⁄3 cup
⁄3 cup
2 tablespoons
Method:
Place pasta and boiling water into a 4-litre dish. Stir
and cook on P10 for 12 to 14 minutes or until tender.
Drain and set aside. Place oi and garlic into a 2 litre
dish and cook on P10 for 1 minutes. Stir in chilli and
tomatoes. Cover and cook and P10 for 5 minutes, stir
halfway through cooking. Add remaining ingredients
and cook on P10 for a further 10 minutes or until
tomatoes break down and sauce has thickened. Stir
sauce into pasta. Cover and cook on P10 for 2 to 3
minutes to heat through. Season and serve topped
with extra basil leaves or parsley.
1
Rice, Pasta and Noodles
Penne Pasta
boiling water
olive oil
cloves garlic, crushed
dried chilli flakes
tomatoes, roughly chopped
kalamata olives, pitted
anchovy fillets, drained and
chopped
capers, drained and rinsed
flat leaf parsley, chopped
finely shredded basil leaves
CREAMY SUN-DRIED TOMATO PENNE
Serves: 4
Ingredients:
250 g
penne
6 cups
boiling water
1
⁄2 cup
sun-dried tamatoes in oil, drained
1 cup
basil leaves
1
⁄4 cup
toasted pinenuts
1
⁄3 cup
grated parmesan cheese
300 ml
cream
1
⁄2 cup
sliced ham
1
⁄4 cup
grated parmesan cheese, extra
Method:
Place pasta and water in a 4-litre casserole dish.
Cook on P10 for 14 to 16 minutes, or cook by Sensor
Cook. While pasta is cooking, prepare sauce. Place
all ingredients except ham and extra parmesan
cheese into a blender. Process until smooth. Drain
pasta and add sauce. Serve topped with ham and
extra parmesan cheese.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Dried Pasta directions on page 57.
Tip:
To toast 1⁄4 cup pinenuts place into a small bowl.
Cook on P10 for 3 to 4 minutes, stirring every minute.
Pesto and Fettucine
PESTO AND FETTUCINE
Serves: 6 to 8
Ingredients:
6 cups
250 g
2
1
⁄2 cup
1 tablespoon
1
⁄2 cup
1 cup
boiling water
fettucine
cloves garlic, crushed
chopped fresh basil leaves
pinenuts, finely chopped
grated Parmesan cheese
olive oil
salt and black pepper
Method:
Place water in a 3-litre casserole dish. Add fettucine.
Cook on P10 for 14 to 16 minutes. Mix together garlic,
basil, nuts and cheese. Gradually pour in olive oil, stirring
constantly. Season and stir through drained fettucine.
Tip: Olive oil may be added to the sauce by placing
all ingredients into a food processor and pouring
through the opening in a constant fine stream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Fresh Pasta directions on page 57.
SPAGHETTI WITH CHILLI TOMATO SAUCE
Serves: 4
Ingredients:
250 g
spaghetti
4 cups
boiling water
1 tablespoon
olive oil
1
onion, finely chopped
2
cloves garlic, crushed
425 g
can crushed tomatoes
2 teaspoons
crushed chillies
2 tablespoons
fresh chopped basil
1 teaspoon
pepper
Method:
Place spaghetti and water in a 3-litre casserole dish.
Cook on P10 for 12 to 14 minutes. Stand, covered, for
2 minutes. Drain. Place oil, onion and garlic in a 4-cup
jug. Cook on P10 for 1 to 2 minutes. Add tomatoes,
chillies, basil and pepper. Stir until combined. Cover
and cook on P7 for 10 to 15 minutes, stirring halfway
through cooking. Serve with spaghetti.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Dried Pasta directions on page 57.
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2011-6-29 15:38:13
CREAMY TUNA PENNE
CREAMY BACON SAUCE
Serves: 4
Ingredients:
250 g
4 cups
1
2 cups
1 (240 g)
2 tablespoons
1 tablespoon
1 tablespoon
1
⁄2 cup
Makes: Approximately 300 ml
Ingredients:
1
onion, chopped
3
bacon rashers, chopped
1 teaspoon
minced garlic
300 ml
cream
1
⁄4 cup
Parmesan cheese
pepper
2 tablespoons
chopped fresh parsley
1
⁄4 cup
chicken stock
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on P10 for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on P10 for 3 to 4 minutes. Serve with
cooked Fettuccine.
Penne
boiling water
medium onion, diced
mixed sliced vegetables
can tuna, reserve liquid
Parmesan cheese
dried thyme
lemon juice
sour cream
cracked black pepper
Cooking Dried Noodles by Micro Power
Follow directions in chart recommended dish
size, amount of water and cooking time. Add 1
tablespoon of oil to water to prevent noodles from
sticking together. Add noodles and cook for time
recommended in chart. Cook noodles on P10. Test
noodles for desired cooking before adding extra
time. Slightly undercook noodles that will be cooked
again in a stir-fry or recipe. Always drain noodles
immediately after cooking or they may overcook on
standing.
APPROX. TIME
AMOUNT
TO COOK NOODLES
OF
on P10
BOILING WATER
UNCOVERED
(in minutes)
ITEM
CONTAINER
2 minutes noodles (85 g)
1-litre
500 ml
2 to 3
drain immediately
Long Life Asian Noodles
(250 g)
3-litre
1 litre
5 to 6
drain immediately
Rice Vermicelli (125 g)
2-litre
1 litre
3 to 4
drain immediately
COOKING FRESH NOODLES BY SENSOR
COOK (150 g - 800 g)
Noodles
INSTRUCTION
Boiling Water
Rice, Pasta and Noodles
Method:
Place Penne and water in a large casserole dish.
Cook on P10 for 10 to 14 minutes. Stand, covered,
for 2 minutes. Drain. Place onion in a 4 cup jug. Cook
on P10 for 50 to 60 seconds. Add mixed vegetables.
Cook on P10 for 2 to 3 minutes. Stir in tuna and
reserved liquid, add remaining ingredients and stir
until combined. Cook on P7 for 2 to 3 minutes. Place
pasta in a serving bowl and pour over sauce to serve.
To cook by Sensor Cook :
Prepare Pasta as above. Cover securely with plastic
wrap. Refer to Fresh Pasta directions on page 57.
Dish Size
1
200g
⁄4 cup
1.5-litre
1
350g
⁄2 cup
2-litre
• Suitable for cooking fresh noodles such as Hokkien,
1
⁄2 cup
500g
2.5-litre
Singapore, Udon, Soba, Rice noodles.
1
⁄2 cup
800g
2.5-litre
• Place noodles and boiling water as recommended
in chart below in a suitable size dish.
To Operate:
• Cover securely with plastic wrap.
Press Sensor Cook Pad and turn Sensor Menu
• The oven will beep during the cooking time and
instruct you to “stir/remove cover”. There is no need Dial to select Noodles, then Start.
to re-cover noodles.
• At the end of cooking time, drain and use as
required.
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2011-6-29 15:38:14
Rice, Pasta and Noodles
HONEY SOY CHICKEN AND NOODLES
SZECHUAN SALAD NOODLES
Serves: 4
Ingredients:
500 g
chicken fillets, sliced
1
⁄4 cup
soy sauce
2 tablespoons
honey
2 teaspoons
minced garlic
2 cups
finely sliced vegetables
400 g
udon noodles
1
⁄2 cup
boiling water
Method:
Combine chicken, soy, honey and garlic in a 2-litre
bowl marinate for 30 minutes. Cook chicken on P7
for 4 to 5 minutes, stirring once during cooking. Add
vegetables and cook on P10 for 2 to 3 minutes.
Place noodles and water in a bowl cover with plastic
wrap cook on P7 for 1 to 2 minutes. Drain. Toss
noodles in with chicken mixture and serve.
To cook Noodles by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 59.
Ingredients:
350 g
1
⁄2 cup
250 g
1
⁄2 cup
Dressing:
4
2 tablespoons
2
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
2 tablespoons
2 tablespoons
10
TERIYAKI TOFU VEGETABLE NOODLES
Serves: 4
Ingredients:
1 tablespoon
sesame oil
350 g
firm tofu, diced
1
onion, cut into petals
300 g
stir fry vegetables
1 tablespoon
hoisin sauce
1 tablespoon
teriyaki sauce
85 g
2 minute noodles
2 cups
boiling water
Method:
Place oil, tofu and onion in a 3-litre dish and cook on
P10 for 2 to 3 minutes. Add vegetables and sauces
and cook on P10 for 3 to 4 minutes, stirring once
during cooking. Place noodles and water in a 2-litre
bowl and cook on P10 for 2 minutes. Stir and drain.
Toss noodles through tofu and vegetables and serve.
fresh Hokkien noodles
boiling water
cooked chicken, shredded
roasted cashew nuts
green onions, finely sliced
chopped coriander
cloves garlic, minced
smooth peanut butter
sweet chilli sauce
soy sauce
sweet sherry
sesame oil
olive oil
chicken stock
toasted szechuan peppercorns,
ground
Method:
Place noodles in a bowl with the boiling water. Cook
on P7 for 1 to 2 minutes. Drain and rinse under cold
water. Drain well. Combine all dressing ingredients
and whisk well. Combine noodles, chicken and
cashew nuts and pour over dressing. Toss well to
combine. Serve immediately.
To cook Noodles by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 59.
SATAY BEEF WITH NOODLES
Serves: 4
Ingredients:
500 g
rump steak, sliced
1
onion, sliced
1 teaspoon
crushed garlic
1
⁄2 cup
crunchy peanut butter
1
⁄4 cup
sweet chilli sauce
2
⁄3 cup
coconut milk
2 tablespoons
lemon juice
1 teaspoon
sugar
500 g
fresh Singapore noodles
1
⁄2 cup
boiling water
2
green onions, sliced
Method:
Place steak, onion and garlic in a 3-litre casserole
dish cook on P10 for 2 to 21/2 minutes. Add remaining
ingredients except green onions and noodles and
stir until combined. Cook on P10 for 6 to 8 minutes.
Stirring halfway through cooking. Place noodles with
water in a 2.5-litre dish cover and cook on P7 for 2
to 3 minutes. Drain and rinse under cold water. Drain
well. Toss beef mixture through noodles and top with
green onions.
To cook Noodles by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Noodles directions on page 59.
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COOKING DESSERTS BY SENSOR COOK
(375 g - 1.5 kg)
APPLE CRUMBLE
Your oven allows you to cook many desserts
automatically. Please follow these general instructions:
• Place prepared desserts in a suitable size dish
(approx. 3⁄4 full).
• Do not use plastic dishes as incorrect cooking times
may result.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘REMOVE COVER’.
• Allow cooked desserts to stand for 10 minutes at
the completion of cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Desserts, then Start.
APRICOT and RASPBERRY CRISP
STEAMED JAM PUDDING
Serves: 4
Ingredients:
2 tablespoons
jam
100 g
butter
2
⁄3 cup
caster sugar
2
eggs
3
⁄4 cup
self raising flour
1
⁄4 cup
milk
Method:
Spoon jam into bottom of a 2-litre pudding bowl.
Cream butter and sugar in a separate bowl until light
and fluffy. Add eggs (one at a time), beating well after
each addition. Fold in flour alternately with milk. Mix
until well combined. Pour mixture over jam. Smooth
top and cook on P10 for 6 to 7 minutes. Let stand,
covered, for 5 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
PEACH CRUMBLE
Serves: 6 to 8
Ingredients:
125 g butter
1 cup
flour
1
⁄2 cup
caster sugar
2 cups
toasted muesli
1 cup
shredded coconut
1 teaspoon
cinnamon
1 (810 g)
can peach slices, drained
Method:
Place butter in a 2-litre jug. Cook on P7 for 1 minute.
Add flour, sugar, muesli, coconut and cinnamon, stir
until combined. Place peaches into a 2-litre casserole
dish. Place crumble mixture on top of peaches and
cook on P10 for 10 to 12 minutes. Serve with cream
or ice cream.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
Rice, Pasta and Noodles
Serves: 4 to 6
Ingredients:
1 (850 g)
can apricots, drained
300 g
frozen raspberries
1 cup
plain flour
1
⁄2 cup
brown sugar
1 teaspoon
cinnamon
1 cup
pecans, chopped
1 cup
shredded coconut
2 cups
toasted muesli
125 g
butter
Method:
Place apricots and raspberries in the base of a 2-litre
casserole dish. Place remaining ingredients (except
butter) in a mixing bowl. Melt butter in a 2-cup jug
on P10 for 40 to 50 seconds. Combine melted butter
with dry ingredients and mix well. Crumble mixture
over top of fruit. Cook on P10 for 10 to 12 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
Serves: 4
Ingredients:
1 (780 g)
can pie apples
1
⁄2 cup
rolled oats
1
⁄4 cup
plain flour
1
⁄2 cup
desiccated coconut
1
⁄2 cup
brown sugar
1 teaspoon
cinnamon
60 g
butter
Method:
Place apples in the base of a 1-litre casserole dish.
Place remaining ingredients (except butter) in mixing
bowl. Melt butter in 2-cup jug on P10 for 40 to 60
seconds. Combine melted butter with dry ingredients
and mix well. Spread evenly over apples. Cook on
P10 for 5 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
APRICOT COBBLER
Serves: 4 to 6
Ingredients:
1 (810 g)
can apricot halves, drained
1
packet butter cake mix
1
⁄2 cup
toasted coconut
70 g
butter, melted
Method:
Arrange apricot halves on the base of 20 cm
casserole dish. Combine cake mix, toasted coconut
and butter. Sprinkle cake mixture over peaches.
Cook on P10 for 6 to 8 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on this page.
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Cakes, Desserts and Slices
BUTTERSCOTCH PUDDING
CHOCOLATE SELF SAUCING PUDDING
Serves: 4 to 6
Ingredients:
1 (400 g)
can sweetened condensed milk
30 g
butter
1 teaspoon
vanilla essence
1
⁄2 cup
milk
3
⁄4 cup
self raising flour, sifted
1 cup
brown sugar
1
⁄2 cup
hot tap water
Method:
Place condensed milk in a 3-litre casserole dish.
Cook on P5 for 5 to 6 minutes, stirring twice during
cooking. Stir in butter, vanilla essence and milk. Stir
until butter is melted. Cool slightly. Add milk mixture
to sifted flour. Mix well. Pour mixture into a 2-litre
casserole dish. Sprinkle top with brown sugar and
gently pour hot tap water over mixture. Cook on P10
for 5 to 7 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on page 61.
Serves: 4
Ingredients:
1 cup
self raising flour
1 tablespoon
cocoa powder
1
⁄3 cup
caster sugar
1
⁄2 cup
milk
1 teaspoon
vanilla essence
100 g
chocolate
30 g
butter
3
⁄4 cup
brown sugar
2 tablespoons
cocoa, extra
3
⁄4 cup
water
Method:
Sift flour and cocoa into a 2-litre bowl. Add sugar,
milk and vanilla essence. Mix well. Place chocolate
and butter in a 2-cup pyrex jug and cook on P7 for
1 to 11⁄2 minutes. Stir and add to mixture. Mix well.
Spread mixture into base of a 2-litre casserole dish.
Combine brown sugar, cocoa and water in 2-cup jug.
Pour evenly over pudding. Cook on P10 for 4 to 6
minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Desserts directions on page 61.
BREAD AND BUTTER PUDDING
Serves: 4 to 6
Ingredients:
1
⁄3 cup
sultanas
1
⁄4 cup
rum
70 g
butter, softened
10 slices
fruit loaf
4
eggs
milk
11⁄3 cups
300 ml
cream
1
⁄3 cup
brown sugar
Method:
Grease a 4 cup microwave oven safe dish. Combine
sultanas and rum in a small bowl. Heat on P10 for
1 minute. Set aside. Butter both sides of all bread
slices. Remove the crusts and cut into triangles.
Beat together eggs, milk and cream, add liquid
from drained sultanas. Layer one third of the bread
evenly over the base of the 4 cup dish. Sprinkle with
half the sultanas and one third of the brown sugar.
Repeat with another layer of bread, sultanas and
brown sugar and top with the remaining bread. Pour
about two thirds of the egg mixture over the bread
and allow to stand for 20 minutes until the liquid is
absorbed. Pour over the remaining egg mixture and
sprinkle with brown sugar. Elevate on a microwave
safe rack and cook on P3 for 25 to 30 minutes. Allow
to stand for 10 minutes before serving with cream or
ice cream.
BAKED CUSTARD
Serves: 4 to 5
Ingredients:
425 ml
3
1
⁄4 cup
1 teaspoon
milk
eggs, lightly beaten
sugar
vanilla essence
pinch ground nutmeg
Method:
Place milk in a 4-cup glass jug. Cook on P10 for
2 minutes. Add eggs, sugar and vanilla to milk,
whisking all the time. Strain mixture into a 20 cm
round dish, sprinkle with nutmeg. Cook on P4 for 15
to 17 minutes. Allow to stand, covered, for 5 minutes
before serving.
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Cakes, Desserts and slices can successfully be cooked in the microwave oven if
a few simple rules are followed see individual recipes for instructions.
PACKET CAKE
• The texture of cakes cooked in the microwave oven
is not the same as cakes cooked in a conventional
oven, but it is a convenient way of cooking cakes.
• Do not use metal cake tins, plastic dishes and
pyrex, give the best results when cooking cakes.
Grease the dish and line with paper towel or bake
paper to absorb excess moisture.
• Round or oval shaped dishes produce the most
even cooking results. Square cakes may need the
corners shielded with foil to prevent overcooking.
• Choose light coloured cakes that can be iced or
substitute brown sugar for white sugar and sprinkle
the top of cake with spices to give a darker
• appearance.
• Do not fill cake pans more than half full.
Microwaved cakes rise substantially more than
conventionally cooked cakes.
• Cakes need to be well mixed but do not over beat.
Creaming with an electric mixer or food processor is
not necessary. Use a fork to mix as the microwave
aerates the mixture as it cooks.
• Do not cover cakes as the top will steam.
• Cakes should be removed from the oven just before
they look cooked as the cooking process will finish
during standing time.
• Chocolate cakes cook slightly faster than plain
cakes.
• Cakes containing a large amount of whisked egg
white will not cook successfully in the microwave
oven.
Ingredients:
1 packet cake mix (340 g)
Ingredients as recommended by manufacturer.
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVERBEAT. Pour into 20 cm round dish
that has been lightly greased and lined with paper.
Cook on P8 for 5 to 7 minutes. Stand and allow to
cool before removing.
Variations:
• 1 tablespoon jam added to batter before cooking.
• Add 1 cup sour cream to batter and halve water
suggested by manufacturer.
• Half a cup chopped nuts, 1⁄4 cup brown sugar and 1
teaspoon cinnamon. Mix and place on base of cake
dish before cooking cake.
• Melt two tablespoons honey and 30 g butter in
glass jug on P10 for 30 to 60 seconds. Pour over
just baked buttercake. Sprinkle with cinnamon.
• Serve warm with cream or custard as a dessert or
serve cold with cream as tea cake.
• A quarter cup of toasted muesli mixed with 1
tablespoon marmalade and placed in the base of
the dish.
SULTANA CAKE
Serves: 4 to 6
Ingredients:
100 g
butter
1 cup
sultanas
1 cup
brown sugar
1 cup
milk
1
egg, beaten
2 cups
self-raising flour
Method:
Place butter, sultanas, brown sugar and milk in
heat resistant mixing bowl. Cook on P10 for 3 to 4
minutes. Stir halfway through cooking. Allow to cool.
Add egg and flour. Pour batter into base of lined 20
cm round dish. Cook on P6 for 9 to 11 minutes. Let
cool, loosely covered, with plastic wrap on wire rack.
HINT:
TO SOFTEN CREAM CHEESE: remove from
wrapping. Cook on P3 checking every 30 seconds
for softness.
JUICING CITRUS: to release more juice from citrus
fruit, heat on P10 for 20 to 30 seconds. Stand then
juice.
Tip: Packet cakes are best mixed by hand as the
microwave will do the aerating.
QUICK MIX CHOCOLATE CAKE
Serves: 4 to 6
Ingredients:
1 cup
self-raising flour
1 cup
caster sugar
2 tablespoons
cocoa
3 tablespoons
butter, softened
2
eggs
1
⁄3 cup
milk
Method
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on P7 for 5
to 7 minutes. Stand, covered, for 5 minutes before
turning out. Cool on wire rack.
Cakes, Desserts and Slices
COOKING CAKES BY MICRO POWER
Tip: To soften butter cook on P5 for 10 to 20 seconds.
HINT:
TO SOFTEN DRIED FRUIT:
Place 1 cup dried fruit into a small bowl. Add 2
tablespoons MOCHAof water. Cover with plastic
wrap and cook on P10 for 2 to 3 minutes.
TO TOAST COCONUT:
Place 1⁄2 cup of coconut on pyrex pie plate.
Cook on P10 for 1 to 2 minutes, stirring occasionally.
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Cakes, Desserts and Slices
MOCHA CARROT CAKE
TIRAMISU
Serves: 4 to 6
Ingredients:
1 cup
1
⁄2 teaspoon
1
⁄2 cup
1
⁄2 cup
1 cup
3
⁄4 cup
60 g
2
1
⁄3
Serves 4 to 6
Ingredients:
1 tablespoon
ground coffee beans
2 tablespoons
rum
500 g
pkt sponge finger biscuits
3
eggs, separated
2 tablespoons
sugar
100 g
dark chocolate
500 g
marscapone cheese
2 tablespoons
cocoa
Method:
Prepare 2 cups of slightly sweetened espresso
coffee using ground coffee beans. Place coffee and
rum into a wide bowl and quickly dip sponge biscuits
into the mixture, making sure they are wet but not
dripping. Set aside. Melt chocolate on P5 for 1 to
11⁄2 minutes. Allow to cool slightly. Beat together egg
yolks and sugar and add the marscapone cheese,
stir until smooth.Beat the egg whites until they hold
stiff peaks and fold into the cheese mixture. Swirl
chocolate through the cheese mixture. Arrange 1⁄3 of
the sponge biscuits into the base of a dish top with
1
⁄2 the cheese mixture, repeat layers ending with
biscuits.Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
self-raising flour
bicarbonate of soda
caster sugar
crushed pineapple
grated carrot
chopped pecan nuts
chocolate
eggs
cup oil
Icing
cream cheese
butter
icing sugar
lemon juice
chopped pecan nuts
60 g
20 g
11⁄2 cups
1 tablespoon
1
⁄4 cup
Method:
Place flour, bicarbonate of soda, sugar, pineapple,
carrot and pecan nuts in a bowl. Place chocolate into
a small bowl and cook on P5 for 40 to 60 seconds.
Stir halfway through. Add melted chocolate, eggs
and oil to flour mixture. Mix until well combined.
Grease a microwave safe ring dish. Pour cake
mixture into dish and cook on P7 for 6 to 8 minutes.
Let stand, covered, for 5 minutes before turning out
to cool. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
BANANA LOAF
Serves: 4 to 6
Ingredients:
90 g
butter
3
⁄4 cup
brown sugar
1
egg
2
ripe bananas, mashed well
3
⁄4 cup
grated carrot
self-raising flour
11⁄2 cups
1
⁄3 cup
milk
Method:
Cream butter and sugar until light and fluffy. Add egg
and beat well. Add banana and carrot. Add sifted
flour and milk to mixture alternately. Mix until well
combined. Grease and line with grease proof paper,
20 cm x 10 cm loaf dish. Pour batter into dish and
cook on P6 for 6 to 8 minutes. Stand, covered, with
plastic wrap on wire rack to cool.
Tip: To prevent corners from overcooking, cover
ends carefully with foil.
CHOCOLATE MOUSSE
Serves: 4
Ingredients:
125 g
dark chocolate
1 tablespoon
brandy
2
eggs, separated
300 ml
cream, whipped
Method:
Break chocolate into small pieces. Place in a
microwave safe bowl and cook on P5 for 1 to 11⁄2
minutes. Add brandy and egg yolks. Beat until
smooth. Fold cream into chocolate mixture. Beat
egg whites until stiff peaks form. Gently fold into
chocolate mixture and spoon into one large or 4
individual serving dishes. Refrigerate until set.
BAKED APPLES
Serves: 4
Ingredients:
4
large cooking apples
3 tablespoons
butter
4 tablespoons
brown sugar
100 g
chopped raisins
2 tablespoons
chopped pecans
4 tablespoons
golden syrup
Method:
Score the skin around the middle of the apple.
Cream butter and sugar until soft. Add raisins and
pecans. Fill the centre of apples with stuffing. Place
into shallow casserole dish. Pour one tablespoon of
golden syrup over each apple. Cook on P10 for 7
to 9 minutes or until soft. Let stand, 2 to 3 minutes,
before serving.
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CHOCOLATE PAˆT É
Makes: 8
Ingredients:
100 g
sultanas
150 g
raisins
50 g
craisins
100 g
dates, chopped
100 g
dried figs, chopped
50 g
glace ginger, chopped
1
⁄2 cup
brandy
125 g
butter
3
⁄4 cup
firmly packed brown sugar
2
eggs
1
⁄2 teaspoon
cinnamon
1
⁄2 teaspoon
mixed spice
1
⁄2 teaspoon
nutmeg
1
⁄2 cup
plain flour
1
⁄2 cup
pie apple
3
⁄4 cup
fresh breadcrumbs
1 tablespoon
golden syrup
1 tablespoon
parisienne essence
Method:
Place all dried fruits and brandy into a 2-litre bowl. Mix
and cook uncovered on P3 for 10 minutes. Stir halfway
through cooking. Cool. Beat butter and sugar in a large
bowl with an electric mixer until light and fluffy. Add
eggs, one at a time, beating between each addition.
Stir in cooled fruits, then remaining ingredients. Grease
4 x 200 ml microwave safe cups. Place half a cup
of mixture into each cup, pushing mixture in firmly.
Smooth over the top of puddings with the back of a
spoon. Place cups evenly around the edge of the
microwave turntable and cook uncovered on P3 for
20 minutes. Stand for 5 minutes before turning out.
Repeat with remaining mixture. Serve with cream or
custard.
Makes 24 x 8 cm loaf tin
Ingredients:
300 g
dark chocolate
400 g
can condensed milk
1 cup
brazil nuts
1
⁄2 cup
hazelnuts
1
⁄3 cup
glace cherries
1
⁄2 cup
sultanas
Method:
Break chocolate into pieces and place with
condensed milk in a 2-litre dish. Cook on P7 for 3 to
5 minutes, stirring twice during cooking. Fold through
nuts and fruits. Line a 24 x 8 cm loaf tin with foil and
pour in the mixture. Chill for several hours or until
set. Turn out and serve thinly sliced.
MINCE PIES • CAUTION
Take care not to overheat mince pies, otherwise
burning can occur due to the high fat and sugar content
of the filling. Check the temperature of the filling before
consuming to avoid burning your mouth. REMEMBER
even if the pastry is cold to the touch, the filling will be
piping hot and will warm the pastry through.
FRUIT MINCE
Serves: 4
Ingredients:
250 g
1 (440 g)
1
mixed dried fruit
can crushed pineapple and juice
cooking apple peeled,
cored and grated
brown sugar
brandy
nutmeg
cinnamon
cornflour
water
1 cup
1 tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
1
⁄4 cup
Method:
Combine all ingredients (except cornflour and water)
in a 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool.
Bottle and seal or use immediately.
Cakes, Desserts and Slices
INDIVIDUAL CHRISTMAS PUDDING
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Cakes, Desserts and Slices
CHOCOLATE BROWNIES
ROCKY ROAD
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g
butter
200 g
chocolate
1 cup
caster sugar
1 teaspoon
vanilla essence
3
eggs
1 cup
plain flour
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on P7 for 2 minutes. Stir
in sugar, vanilla essence, eggs and flour. Spread
into prepared dish. Cook on P7 for 5 to 6 minutes.
Refrigerate until cold. Cut into squares.
Makes: 1 x 20 cm square slice
Ingredients:
250 g
dark or milk chocolate
40 g
butter
250 g
packet marshmallows, halved
1 cup
unsalted peanuts
flaked coconut
11⁄2 cups
100 g
turkish delight, chopped
Method:
Melt chocolate and butter in a large bowl on P6 for 2
to 3 minutes. Add remaining ingredients and mix well.
Pour into a greased 20 cm square pan. Refrigerate
until set. Cut or break into pieces to serve.
MOCHA FUDGE
CHOCOLATE PEANUT BUTTER SQUARES
Makes: 64 x 2.5 cm square pieces
Makes: one 30 x 20 cm Dish
Ingredients:
Ingredients:
395 g
can sweetened condensed milk
60 g butter
300 g
dark chocolate melts
1
⁄2 cup
brown sugar
1 teaspoon
vanilla extract
icing sugar
11⁄2 cups
1 teaspoon
instant coffee powder
1 cup
peanut butter
64
chocolate coated coffee beans
1 cup
crushed nuts
Method:
Topping:
Grease a square (20 cm) cake pan, set aside.
200 g
dark chocolate
Place condensed milk and chocolate in a 1.5-litre
20 g
butter
microwave safe and heatproof bowl. Cook on P7 for
2 minutes. Stir in vanilla and coffee. Mix until well
Method:
combined. Cook on P5 for 2 minutes. Stir and pour
Foil line and grease a 30 x 20 cm pan. Set aside.
into prepared pan. Arrange coffee beans evenly over
Place butter in a 2 litre dish. Soften on P5 for 10 to
the fudge. Chill for 2 hours or until set. Cut into 2.5
20 seconds. Add brown sugar, icing sugar, peanut
cm squares to serve.
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
Tip:
Chocolate coated coffee beans are available from
To prepare topping:
Place chocolate and butter into a small bowl. Cook on specialty coffee shops.
P7 for 1 to 2 minutes. Stir halfway through cooking.
Spread over top of prepared base. Refrigerate until
ORANGE TRUFFLES
cold and cut into squares.
Ingredients:
200 g
dark chocolate bits
CHOCOLATE FUDGE
30 g
butter
1
Makes: 1 x 20 cm square slice
⁄4 cup
evaporated milk
1
⁄3 cup
icing sugar, sifted
Ingredients:
1
⁄4 cup
chopped nuts
300 g
chocolate pieces
1
tablespoon
orange
liqueur
1 (400 g)
can condensed milk
1
⁄2 cup
drinking chocolate powder
1 cup
chopped peanuts
Method:
Method:
Place chocolate bits and butter in a 1-litre dish. Cook
Grease 20 cm square dish. Set aside. Place
on P7 for 1 to 2 minutes, stirring halfway through
chocolate and condensed milk in a 1-litre jug. Cook
cooking. Add evaporated milk, stir until combined.
on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and Stir in icing sugar, nuts and orange liqueur.
Refrigerate covered for 1 hour. Roll tablespoons
cut into squares when cold.
mixture into small balls. Toss in drinking chocolate
powder. Refrigerate until serving.
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Cooking Fruit by Micro Power
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples - poached
500 g
P10
8
Add 300 ml of water. Only half fill dish. Cover.
Apples - stewed
500 g
Peaches - poached
500 g
P10
6
Only half fill dish. Cover.
P10
4-5
Add 300 ml of water. Only half fill dish. Cover.
Pears - poached
500 g
P10
6-7
Add 300 ml of water. Only half fill dish. Cover.
Plums - poached
500 g
P10
6
Add 300 ml of water. Only half fill dish. Cover.
Plums - stewed
500 g
P10
6 - 10
Rhubarb - stewed
500 g
P10
5
Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Only half fill dish. Cover.
CHERRY KUECHEN
(125 g - 1.0 kg)
Serves: 4 to 6
Ingredients:
Base:
1 pkt (340 g)
1
⁄2 cup
125 g
1
Filling:
425 g
Topping:
300 ml
1
2 tablespoons
• For cooking fruits that would be suitable for stewing
or poaching.
• Suitable fruits would include rhubarb, apple,
berries, stone fruits, kiwi fruit and pears.
• Minimum and maximum weights include sugar and
water added to fruits.
• Trim and prepare fruits into uniform pieces
• Add approximately 11⁄2 cups caster sugar and 11⁄2
cups water per 500g fruit.
• If not adding sugar, slightly decrease the water
content.
• Do not use plastic dishes to cook fruit as incorrect
cooking times may result.
• Place fruit, sugar and water into an appropriate
sized dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will beep and
instruct you to stir. Remove cover completely and
return fruit to oven to fi nish cooking.
• Allow to stand for 5 minutes at the completion of
cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Fruit, then Start.
buttercake mix
toasted coconut
melted butter
egg
can pitted cherries, drained
sour cream
egg
sugar
cinnamon
Method:
Combine cake mix, coconut, melted butter and
egg. Press into a 27 cm flan dish. Cook on P10 for
3 minutes. Arrange cherries over base. Combine
sour cream, egg and sugar and pour over cherries.
Sprinkle with cinnamon. Cook on P6 for 10 to 12
minutes.
SWEET BERRY SAUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄2 cup
caster sugar
1
⁄
water
2 cup
CINNAMON POACHED PEARS
500 g
berries, halved if large
Serves: 4
2 tablespoons
water
1 tablespoon
cornflour
Ingredients:
1
⁄2 cup
water
Method:
1
⁄2 cup
caster sugar
Combine sugar and water in a 3-litre bowl. Cook on
1
⁄2 teaspoon
cinnamon
P10 for 2 to 3 minutes. Add berries. Cook on P10 for
4
pears, peeled and sliced
3 to 4 minutes. Blend water and cornflour. Mix into
berry sauce. Cook on P10 for 2 minutes. Serve hot
Method:
Combine water, caster sugar and cinnamon in a 1-litre or cold with ice cream.
jug. Cook on P10 for 2 minutes. Place the pears in a
2-litre dish. Pour over syrup and cover. Cook on P10
for 6 to 8 minutes.
Tip:
To soften butter cook on P5 for 10 to 20 seconds.
Sauces and Extras
COOKING FRUIT BY SENSOR COOK
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Sauces and Extras
PRESERVING
Precautions:
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave
oven cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed first. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times,
heat from food would cause cracking or breaking.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fill with water and heat them on P10
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when filled with jam.
TOMATO CHUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g
onion, finely chopped
1.5 kg
ripe tomato, skins removed
and chopped
1 teaspoon
salt
1 teaspoon
paprika
pinch cayenne pepper
150 ml
malt vinegar
175 g
sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on P10 for
4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for
5 to 6 minutes. Add salt, spices and vinegar. Stir well.
Cook on P10 for 10 minutes, stirring halfway through.
Add sugar, stir well and cook on P7 for 35 to 40 minutes.
Stirring occasionally. Pour into sterilised jars and seal.
CUCUMBER PICKLE
Ingredients:
2
cucumbers
2
onions, chopped
2 tablespoons
salt
250 ml
malt vinegar
2
⁄3 cup
sugar
1
⁄2 teaspoon
celery seeds
1
⁄2 teaspoon
mustard seeds
Method:
Wash cucumbers and remove ends, dice (do not
peel). Place diced cucumber in a bowl. Add onion
and sprinkle with salt. Stand overnight. Rinse and
drain cucumbers and onions. Pack into sterilised
jars. Place remaining ingredients in jug and cook on
P10 for 2 minutes. Stir and cook on P10 for a further
5 minutes. Pour liquid over cucumber and seal. Keep
for 4 weeks before opening.
Lemon Lime Cordial
SWEET APRICOT JAM
Makes: Approximately 1.5 litres
Ingredients:
500 g
dried apricots, cut in quarters
1.2 litres
water
850 g
sugar
2 tablespoons
pectin
Method:
Place apricots and water in a 4-litre casserole dish. Cover
and allow to stand overnight. Add sugar. Re-cover. Cook
on P7 for 25 minutes, stirring halfway through cooking.
Remove lid, add pectin, stir well. Cook on P7 for a further
25 minutes, stirring halfway through cooking. Allow to
cool slightly before pouring into sterilised jars. Seal.
LEMON BUTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄2 cup
lemon juice
1 tablespoon
lemon rind
1
⁄3 cup
sugar
3
egg yolks
1 tablespoon
butter
1 tablespoon
cornflour
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
P6 for 4 to 5 minutes, stirring every minute. Pour into
hot sterilised jars and seal immediately.
LEMON LIME CORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10
large lemons
6
limes
4 cups
sugar
2 cups
water
2 teaspoons
citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to 4-litre
dish with the remaining ingredients. Cook on P10 for 8 to
10 minutes. Stir 2 to 3 minutes during this cooking time to
dissolve sugar. Cook on P10 for 25 to 30 minutes, or until
the mixture has become a syrupy consistency. Set aside
to cool. Pour into bottles and seal. Store in the refrigerator
and serve with cold water, soda or mineral water and fresh
mint leaves if desired.
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BASIC WHITE SAUCE
RICH CHOCOLATE SAUCE
Makes: 1 cup
Ingredients:
2 tablespoons
2 tablespoons
Makes: 11⁄4 cups
Ingredients:
200 g
chocolate pieces
300 ml
cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook
on P10 for 2 minutes. Mix well. Serve over ice
cream.
butter
flour
salt and white pepper
milk
11⁄4 cups
Method:
Place butter in a 4-cup jug. Cook on P10 for 30 to 40
seconds. Stir in flour, salt and pepper. Gradually add
milk, stirring until smooth.Cook on P10 for 2 minutes,
stirring every minute.
Tip: For cheese sauce, stir in 1⁄2 cup grated cheese
once sauce has thickened.
CHEESE SAUCE
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven,
less liquid may be needed as less evaporation
occurs with a shorter cooking time.
CARAMEL SAUCE
Makes: Approximately 400 ml
Ingredients:
3 tablespoons
sugar
2 tablespoons
custard powder
milk
11⁄2 cups
2
egg yolks, lightly beaten
1 teaspoon
vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
HINT:
TO REHEAT POURING CUSTARD:
Place 600 ml in a 1-litre jug and cook on P10 for 2
to 3 minutes stirring once.
GINGER TEA
Serve: 2
Ingredients:
5 cm
piece ginger
1
lemon, sliced
2
teabags
1 cup
mint leaves
2 cups
water
Method:
Peel and slice ginger and place into a 2-cup jug with
remaining ingredients. Heat on P10 for 3 to 4
minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
Sauces and Extras
Makes: 11⁄2 cups
Ingredients:
40 g
butter
2 tablespoons
flour
milk
11⁄2 cups
1
⁄2 cup
grated cheese
Method:
Melt butter in 1-litre jug on P10 for 30 seconds.
Add flour and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
to 11⁄2 minute. Stir and serve with vegetables of your
choice.
STIRRED CUSTARD
Makes: 2 cups
Ingredients:
440 g
can condensed milk
1
⁄4 cup
brown sugar
2 tablespoons
golden syrup
300 ml
cream
Method:
STRAWBERRY LIQUEUR
Combine condensed milk, brown sugar and golden
Makes:
750 ml
syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5
minutes, stirring halfway through cooking. Add cream Ingredients:
and stir until combined. Serve over ice cream.
500 g
sugar
500 g
washed and hulled strawberries
600 g
brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
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© Panasonic Home Appliances Microwave Oven (Shanghai) Co., Ltd. 2011.
F00039Y40QP
PA0811-0
Printed in China
F00039Y40QP_cover.indd 2
2011-6-29 16:34:58
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