Microwave / Convection Oven
NN-C2000W
Operating Guide and Cookbook
Ta ble of Con t en t s
Before Operation
Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Installation and Earthing Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
General Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Microwaves and How They Work . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cookware and Utensil Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
Cookware and Utensil Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Feature Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Feature Diagram - Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Oven Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cooking Modes : Heating Source . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cook Navigator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Operation & Hints
Let’s Start to Use Your Oven! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Quick Guide to Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
To Set Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Operation Guide on the Screen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
To Use Child Safety Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
To Reheat
To Defrost
To Cook
by Micro Power and Time Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
by Sensor Reheat Pad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
by Micro Power and Time Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14,17
by Turbo Defrost Pad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
by Micro Power and Time Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
on Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
on Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
on Combination: Convection & Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
by One Touch Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
To Set Standing Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
To Use Recipe Prompting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
To Use Quick Min. Pad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
To Change the Cooking Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Maintenance
Before Requesting Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Care of Your Microwave Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Technical Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97
Cooking Guide
Microwave Recipe Preparation and Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Everyday Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Soups, Snacks and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Fish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49
Main Fare Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Vegetable Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Rice, Pasta and Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Cakes, Muffins and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Slices, Desserts and Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Micro-Made Extras . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
1
Sa fet y In s t r u ct ion s
PRACTICAL HINTS
Precautions to be taken when using
1. Before using CONVECTION, COMBINATION or
GRILL function for the first time, wipe excessive
oil off in oven cavity and operate the oven without
food on Grill 1 for 20 minutes. This will allow the
oil that is used for protection to be burned off.
Microwave Ovens for Heating
foodstuffs
INSPECTION FOR DAMAGE
A microwave oven should only be used if an
2. Exterior oven surfaces, including air vents on the
cabinet and the oven door will get hot during
CONVECTION, COMBINATION and GRILL.
Use care when opening or closing door and when
inserting or removing food and accessories.
inspection confirms all of the following conditions:
1. The grille is not damaged or broken.
2. The door fits squarely and securely and opens
and closes smoothly.
3. The door hinges are in good condition.
4. The metal plates of a metal seal on the door are
neither buckled nor deformed.
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.
5. The door seals are neither covered with food nor
have large burn marks.
PRECAUTIONS
MATSUSHITA ELECTRIC INDUSTRIAL CO., LTD.
Microwave radiation from microwave ovens can
cause harmful effects if the following precautions are
not taken:
(This statement applicable only to New Zealand.)
1. Never tamper with or deactivate the interlocking
devices on the door.
WARNING
a) The door seals and door seal areas should be
cleaned with a damp cloth.
2. Never poke an object, particularly a metal object,
through a grill or between the door and the oven
while the oven is operating.
The appliance should be inspected for damage
to the door seals and door seal areas and if
these areas are damaged the appliance should
not be operated until it has been repaired by a
service technician trained by the manufacturer.
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.
b) It is dangerous for anyone other than a
qualified service technician trained by the
manufacturer to perform repair service.
c) If the supply cord of this appliance is damaged,
it must be replaced by the special cord
available only from the manufacturer.
6. Always use the oven with the 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.
d) Before use, the user should check that utensils
are suitable for use in microwave ovens.
e) Liquids or other foods must not be heated in
sealed containers since they are liable to
explode.
8. For horizontally hinged doors, never rest heavy
objects such as food containers on the door while
it is open.
f) Only allow children to use the oven without
supervision when adequate instructions have
been given so that the child is able to use the
oven in a safe way and understands the
hazards of improper use.
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.The appliance is not intended for use by young
children or infirm persons without supervision.
g) Accessible parts may become hot when the
CONVECTION/COMBINATION/GRILL is in
use. Children should be kept away.
11.Young children should be supervised to ensure
that they do not play with the appliance.
2
In s t a lla t ion a n d Ea r t h in g In s t r u ct ion s
Important Instructions
Placement of Oven
WARNING - To reduce the risk of burns, electric
shock, fire, injury to persons or excessive microwave
energy:
1. The oven must be placed on a flat, stable surface
more than 85 cm above the floor. For correct
operation, the oven must have sufficient air flow.
Allow 15 cm of space on the top of the oven,
10 cm at back and 5 cm on both sides. If one
side of the oven is placed flush to a wall, the
other side or top must not be blocked.
a) Do not block air vents. If they are blocked
during operation, the oven may overheat. If the
oven overheats, a thermal safety device will
turn the oven off. The oven will remain
1. Read all instructions before using microwave
oven.
2. Some products such as whole eggs and sealed
containers - (for example, closed glass jars and
sealed baby bottles with a teat) - may explode
and should not be heated in a microwave oven.
3. Use this microwave oven only for its intended use
as described in this manual.
inoperable until it has cooled.
b) Do not place oven near a hot or damp surface
such as a gas stove, electric range or sink etc.
c) Do not operate oven when room humidity is
too high.
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.
2. The surfaces of top, back and left side of the
oven become hot during operation. Do not allow
the mains cable to come in contact with the
surface of the oven.
6. Do not store or use this appliance outdoors.
7. Do not immerse cord or plug in water.
8. Keep cord away from heated surfaces.
9. Do not let cord hang over edge of table or
counter.
10.To reduce the risk of fire in the oven cavity:
a) Do not overcook food. Carefully attend
microwave oven if paper, plastic, or other
combustible materials are placed inside the
oven to facilitate cooking.
b) Remove wire twist-ties from bags before
placing bag in oven.
c) 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.
3. This oven was manufactured for household use
only.
4. This oven may be built into a wall cabinet, if
desired. Trim kits may be purchased from a local
Panasonic dealer. See page 97 for technical
specifications.
11.Do not remove outer panel from oven.
Earthing Instructions
Circuit
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.
Your microwave oven should be operated on a
separate 10 A circuit from other appliances. Failure
to do this may cause the power board fuse to blow,
and/or food to cook slower. Do not insert higher
value fuse in the power board.
Fan Motor Operation
After using the oven, the fan may rotate to cool the
electric components. This is perfectly normal, and
you can take out the food from the oven while the
fan operates.
3
Gen er a l In s t r u ct ion s
microwave oven cannot maintain the food at the
correct canning temperature. Improperly canned
food may spoil and be dangerous to consume.
General Use
1. Only use utensils that are suitable for use in
microwave ovens.
2. Do not attempt to deep fat fry in your microwave oven.
2. 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.
3. Do not boil eggs in their shell and whole hard -
boiled eggs. (unless otherwise stated in recipes.)
Pressure will build up and the eggs will explode.
4. Potatoes, apples, egg yolks, whole squash and
sausages are examples of foods with nonporous
skins. This type of food must be pierced before
cooking, to prevent bursting.
3. If smoke is observed, press STOP/RESET pad
and leave the door closed in order to stifle any
flames. Disconnect the power cord, or shut off
power at the fuse or circuit breaker panel.
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 the hot liquid. To prevent this
possibility the following steps should be taken:
a) Avoid using straight-sided containers with
narrow necks.
4. Do not dry clothes, newspapers or other
materials in the oven. They may catch on fire.
5. 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.
b) Do not overheat.
6. Do not use newspapers or paper bags for
cooking.
c) Stir the liquid before placing the container in the
oven and again halfway through cooking time.
d) After heating, allow to stand in the oven for a
short time, stirring again before carefully
removing the container.
7. Do not hit or strike control panel. Damage to
controls may occur.
8. POT HOLDERS may be needed as heat from
food is transferred to the cooking container and
from the container to Ceramic Tray. The tray can
be very hot after removing the cooking container
from the oven.
6. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To check the degree of cooking of roasts and
poultry use a MICROWAVE THERMOMETER.
Alternatively, a conventional meat thermometer
may be used after the food is removed from the
oven. If undercooked, return meat or poultry to the
oven and cook for a few more minutes at the
recommended power level. It is important to ensure
that meat and poultry are thoroughly cooked.
9. Do not store flammable materials next to, on top
of, or in the oven. It could be a fire hazard.
10.Do not cook food directly on Ceramic Tray unless
indicated in recipes. (Food should be placed in a
suitable cooking utensil.)
11.Do NOT use this oven to heat chemicals or other
non-food products. Do NOT clean this oven with
any product that is labeled as containing
corrosive chemicals. The heating of corrosive
chemicals in this oven may cause microwave
radiation leaks.
7. COOKING TIMES given in the cookbook
section are APPROXIMATE. Factors that may
affect cooking time are preferred degree of
moisture content, starting temperature, altitude,
volume, size, shape of food and utensils used. As
you become familiar with the oven, you will be
able to adjust for these factors.
12.When using the COMBINATION mode, never
place any aluminum or metal container directly on
the wire rack. Always insert a heatproof, glass
plate or dish between the wire rack and the
aluminum container. This will prevent sparking
that may damage the oven.
8. It is better to UNDERCOOK RATHER THAN
OVERCOOK foods. If food is undercooked, it
can always be returned to the oven for further
cooking. If food is overcooked, nothing can be
done. Always start with minimum cooking times
recommended.
13.It is recommended not to use the wire rack when
cooking in the MICROWAVE mode only.
9. Extreme care should be taken when cooking
popcorn. Cook for minimum time as
recommended by manufacturer. Use the
directions suitable for the wattage of your oven.
NEVER leave oven unattended when popping
popcorn.
14.If ceramic tray is hot, aloow to cool before
cleaning or placing in water.
15.Look at the oven from time to time when food is
heated or cooked in disposal containers of
plastic, paper or other combustible materials, as
these types of containers ignite if overheated.
11.Take care when heating food in foil trays. Trays
should be no deeper than 2 cm and should not
touch the sides of the oven walls. If you are
unsure of the heating time, do not leave the oven
unattended.
Food
1. Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up
and the jar may explode. In addition, the
4
Micr owa ves a n d How Th ey Wor k
Microwaves are a form of high frequency radio
waves similar to those used by a radio, including
AM, FM and CB.
Reflection
Metal substances REFLECT microwave energy
because there is no absorption and there is no
heating. This is why the oven interior is either
stainless steel or paint-coated steel. This ensures
that the microwaves are kept inside the cavity and
evenly distributed throughout the food with the help
of the turntable.
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. The microwaves are
converted to heat in the food. The microwaves enter
from the outside of the food and travel through the
food. Continued cooking to the centre occurs by
conduction.
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.
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.
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 vibration, produces heat energy which is
conducted throughout the food.
When the microwaves come in contact with a
substance, any one or a combination of three things
may occur. They can be:
1. REFLECTED
2. TRANSMITTED
3. ABSORBED
Cook wa r e a n d Ut en s il Gu id e
It is important to use correct containers when
cooking in a microwave oven. The following will help
you to make the right selection.
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®.
How to Test a Container for Safe Microwave
Oven Use
Fill a 1-cup glass measure with water and place it in
the microwave oven along with the container to be
tested; heat one minute on HIGH. If the container is
microwave oven safe, it should remain comfortably
cool and the water should be hot. If the container
becomes very hot, it has absorbed some microwave
energy and should not be used. This test cannot be
used for plastic containers.
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 a microwave dish test.
Paper Products and Freezer Wrap
Waxed paper, paper plates, cups and napkins
should not be used for heating or cooking food by
Convection, Combination and Grill. Freezer wrap
should not be used as it is not heat resistant and
may melt. Paper towels, greaseproof paper and
bake paper may be safely used for short periods of
time for covering or lining.
Several types of glassware and dinnerware are
not recommended for use in the Microwave Oven.
Do not use dishes with metallic trim or containers
with metal parts. Do not use cups or mugs with
glued on handles, as they may fall off with continued
heating. Do not use delicate glassware. Although the
glassware may be transparent to microwave energy
the heat from the food may cause the glassware to
crack.
5
Cook wa r e a n d Ut en s il Gu id e
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 scorch.
Metal cookware or utensils, and those with metallic
trim, should NOT be used on microwave. Since
microwave energy is reflected by metal, foods in
metal containers will not cook evenly. There is also
the possibility of "arcing".
Although metal utensils must be avoided in
microwave cooking, some metal can be helpful
when used correctly.
Aluminium foil can be used safely, if certain
guidelines are followed, to prevent overcooking.
Small pieces of foil are used to cover 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.
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 time. Most microwave plastic dishes
should not be used for longer than 3 to 5 minutes on
HIGH power. These dishes, although not suitable for
extended cooking, may be successfully used 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 manufacturers'
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.
Metal twist-ties, either paper or plastic coated,
should NOT be used on Microwave or Combination.
Frozen dinner trays can be used on Microwave if the
container is no deeper than 2 cm and is filled with
food. They may be used on Convection.
Metal skewers can not be used on Microwave as
arcing may occur. Wooden skewers are readily
available and give the same result.
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.
Shells: Scalloped baking shells are best used
during reheating and for short periods of cooking
time only.
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 or on
Combination.
Browning Dishes
NOTE: Browning dishes are no longer available.
This information is supplied to assist people who
already own a browning dish.
Browning dishes are used to sear chops, meat
patties, steaks etc. A special coating on the bottom
of the dish absorbs the microwave energy and
becomes very hot. When foods are added to the
dish, the result is a seared effect. Preheat the dish
according to the manufacturers' directions. Add food
to be seared and heat according to recipe or
personal preference. Use pot holders to remove the
dish from the Microwave Oven. Do not use the
browning dish on or in a conventional stove.
Remember:
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.
Food can be covered with a loose sheet of
absorbent towel to prevent splattering.
Do not attempt to deep fry in the browning dish or
microwave oven as you cannot control the
temperature of the oil.
Straw, Wicker, and Wood
Straw and wicker baskets may be used in the
microwave oven for a short period 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.
6
Cook wa r e a n d Ut en s il Ch a r t
Microwave
for shielding
yes
Grill
yes
no
Convection
Combination
Aluminium foil
yes
no
for shielding
Browning dish
Brown paper bags
no
no
no
no
no
Dinnerware
oven/microwave safe
non-oven, microwave safe
yes
yes
yes
no
yes
no
yes
no
Disposable polyester
paperboard dishes
yes*
no
yes*(up to 220˚C) yes*(up to 220˚C)
Glassware
oven glassware & ceramic
non heat resistant
yes
no
yes
no
yes
no
yes
no
Metal cookware
no
no
yes
yes
no
yes
yes
yes*
no
yes**
no
Metal twist-ties
Oven cooking bag
Paper towels and napkins
Plastic defrosting rack
yes
yea
yes
yes
no
no
no
no
no
Plastic dishes
microwave safe
non microwave safe
yes
no
no
no
*
no
*
no
Plastic wrap
yes
yes
no
no
no
no
no
no
Straw, wicker, wood
Thermometers
microwave safe
conventional
yes
no
no
yes
no
yes
no
no
Waxed paper
yes
no
no
no
* Check manufacturers’ recommendation, must withstand heat.
** Follow recipe instructions.
NOTE: See page 10 for accessories included.
7
Fea t u r e Dia gr a m
Ceramic Tray
1. Do not operate the oven without Roller Ring and Ceramic Tray in place.
2. Only use Ceramic Tray specifically designed for this oven. Do not substitute any other Ceramic tray.
3. If Ceramic Tray is hot, allow to cool before cleaning or placing in water.
4. Do not cook directly on Ceramic Tray unless otherwise indicated. Always place food in a microwave-safe
dish, or on a rack set in a microwave-safe dish.
5. If food or utensils on Ceramic Tray touches the oven walls, causing the tray to stop moving, the tray will
automatically rotate in the opposite direction. This is normal.
6. Ceramic Tray can rotate in either direction.
Identification Plate
The oven model number
and serial number are
recorded here.
Control
Panel
Oven Window
Door Safety
Lock System
Roller Ring
1. Roller Ring and oven floor
should be cleaned frequently to
prevent from excessive noise.
2. Roller Ring must always be
used together with Ceramic Tray
for cooking.
Door Release Button
Press to open the door.
Opening the door during cooking will stop the
cooking process without cancelling the programme.
Cooking resumes as soon as the door is closed and
Start Pad is pressed. The oven light will stay on or
turn on whenever the door is opened. It is quite safe
to open the door at any time during a cooking
program and there is no risk of microwave exposure.
Door Safety
Lock System
8
Fea t u r e Dia gr a m - Con t r ol Pa n el
Turbo Defrost pad
(☛ page 16)
Micro Power Turbo Defrost Combination
Micro Power pad
Combination pad
(☛ page 14)
(☛ page 20)
Grill
Convection 2Level Convection
Grill pad
2 Level Convection pad
(☛ page 18)
(☛ page 19)
Word Prompting
Display
Convection pad
(☛ page 19)
MIN
SEC
MICROCOMBCONV
GRILL
C
Auto Menu Temp./MenuSelect Sensor Reheat
Auto Menu Pad
Sensor Reheat pad
(☛ page 22)
(☛ page 22 - 26)
Temp. / Menu
Select Dial
Time/Weight
Time / Weight Dial
Timer
Clock
Less
Timer pad
(☛ page 26)
Clock pad
(☛ page 13)
Recipe Prompting
More
Recipe
Prompting pad
(☛ page 27)
More / Less pads
(☛ page 22)
Stop/Reset
Quick Min.
Start
Start pad
One tap allows oven to
begin functioning. If door is
opened or STOP/RESET
pad is tapped once during
oven operation, START pad
must again be pressed to
restart oven.
NN-C2000W
Stop/Reset pad
Before cooking: One tap clears your instructions.
During cooking: One tap temporarily stops the
cooking process. Another tap cancels all your
instructions and time of day appears in display
window.
Quick Min. pad
(☛ page 28)
Prompters:
When a pad is pressed, a beep sound is heard and the corresponding letter or word(s) appear and roll across
the screen. If a pad is pressed and no beep is heard, the unit does not or cannot accept the instruction. As
each pad is pressed the corresponding word(s) roll across the screen. Words will automatically appear to
prompt user to perform the next step. It is not necessary to wait for the words to appear before pressing pads
for the next step. A two beep sound is heard between stages. At the end of any complete program, the oven
will beep five times.
9
Oven Acces s or ies
Ceramic Tray
High Rack
Low Rack
with Roller Ring
Use always
yes
Microwave
Grill
no
yes
yes
yes
no
no
yes
yes
yes
yes
yes
Convection
2 Level Convection
Combination
yes
yes
yes
Cook in g Mod es : Hea t in g Sou r ce
Microwave
Grill
Combination
Low Rack can be used
for Combination cooking.
Convection
2 Level Convection
Microwave
Heat
Cook Na viga t or
This feature allows you to guide you through the cooking process. Once a pad has been selected, the oven
will prompt you the NEXT step until cooking starts.
e.g.
Temp./MenuSelect
Time/Weight
Start
●
●
●
Set the cooking temperature.
e.g. After pressing
Set the cooking time.
e.g. After selecting
Press Start Pad.
e.g. After selecting the Micro
Power level and time.
the Convection Bake pad.
the Micro Power level.
or
or
●
●
Select menu.
e.g. After pressing Auto Menu pad.
Set the weight.
e.g. After pressing
the Turbo Defrost pad.
10
Let ’s St a r t t o Us e You r Oven !
Micro Power Turbo Defrost Combination
Grill
Convection 2Level Convection
3
Select
Power Level
1
Plu g In
Plug into a properly grounded
electrical outlet.
e.g. HIGH power –– Press once
(Continue pressing for
other power levels
MIN
SEC
C
MICROCOMBCONV
GRILL
“WELCOME TO INVERTER
COOKING”
appears in the display window.
(This will immediately cease
when any pad is pressed.)
–– page 14)
Auto Menu Temp./MenuSelect Sensor Reheat
Time/Weight
4
5
Set Tim e
Timer
Clock
Less
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
Pr es s
NN-C2000W
2
Pr es s
Open the door and place the
food on Ceramic Tray in the
oven. Then close the door.
11
Qu ick Gu id e t o Op er a t ion
Feature
To Set Clock
How to Operate
Time/Weight
Clock
Clock
(☛ page 13)
Enter time of day.
(Max 12:59)
To Cancel:
Stop/Reset
To Set:
Display
Display
To Use
Child Safety Lock
Start
(☛ page 13)
3 x press
3 x press
Time/Weight
To Use Micro Power
and Time Setting
(☛ page 14)
Start
Micro Power
Time/Weight
For
Cooking:
To Cook on Grill
For preheating:
Start
Start
(☛ page 18)
Place
Grill
food in
the oven.
For
preheating:
Convection
For
Cooking:
Temp./MenuSelect
Time/Weight
To Cook on Convection
Start
Start
(☛ page 19)
Place
food in
the oven.
Time/Weight
To Cook by Combination
Start
Combination
Sensor Reheat
Auto Menu
(☛ page 20,21)
Start
To Reheat using “Sensor
Reheat” pad
(☛ page 22, 23)
Temp./MenuSelect
To Cook using
“Auto Menu” pad
(1-20):
Select Desired
Food Category.
(Auto Menu:
1-9,19,20)
Start
Start
(☛ page 22 - 26)
Time/Weight
Temp./MenuSelect
Set
Select Desired
Food Category.
(Auto Menu:
10-18)
Auto Menu
weight.
Time/Weight
To Set
Stand Time
(☛ page 26)
Start
Timer
Set Desired
Cooking
Programme.
Temp./MenuSelect
Time/Weight
Turn clockwise
Select
To Use
Recipe Prompting
(☛ page 27, 28)
Recipe Prompting
for the next instruction.
Turn counterclockwise
for the previous
the Desired
Recipe.
instruction.
12
To Set Clock
You can use the oven without setting the clock.
Time/Weight
Display
Clock
Clock
● Press.
● Press.
● Enter time of day
using the Time / Weight Dial.
NOTES:
1. To reset time of day, repeat the steps as above.
2. The clock will keep time of day as long as the oven is plugged in and electricity is supplied.
3. Max time available is 12:59. Clock is 12 hour only.
Op er a t ion Gu id e on t h e Scr een
To assist you in programming your oven, the following operation will appear on the screen.
When you become familiar with your oven, the operation guide can be turned off.
To turn off:
Display
Timer
Colon or time of day
appears on the
screen.
● Press 3 times
To turn on:
Display
Timer
Colon or time of day
appears on the
screen.
● Press 3 times
To Us e Ch ild Sa fet y Lock
This feature allows you to prevent operation of the oven by a young child; however, the door will open.
You can set Child Lock when colon or time of day is displayed.
To Set:
Colon or time of day
Display
Start
is displayed.
● Press 3 times.
To Cancel:
Display
Stop/Reset
Colon or time of day
will reappear.
● Press 3 times.
13
To Reheat / Defrost / Cook by Micro Power and Time
Use of Accessory:
Ceramic Tray
Micro Power Turbo Defrost Combination
1
Select
Micr o
Power
Grill
Convection 2Level Convection
2
Set
Cook in g
Tim e
MIN
SEC
MICROCOMBCONV
GRILL
C
HIGH
Others
up to 30 minutes
up to 1 hour 30
minutes
Auto Menu Temp./MenuSelect Sensor Reheat
Time can be entered 10
second intervals up to 5 mins
then 1 min intervals.
3
Pr es s
☛ Cooking will start.
The time in the display
window will count down.
Time/Weight
Timer
Clock
Less
Two/Three stage cooking:
Repeat steps 1 and 2 above
then press Start, the oven will
beep twice between stages.
e.g.Casseroles - HIGH 10 mins
to bring to the boil, then
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
MED LOW 30 mins to
finish by simmering.
NN-C2000W
Micro Power:
You can select different power levels for cooking foods at different speeds, refer to the chart below.
Power Level Power No. of Taps
Example of Use
HIGH
1000 W
1
Boil water, cook fresh fruit, vegetables, rice and pasta. Preheat browning
dish. Reheat soups, stews and casseroles.
DEFROST*
MED HIGH
MEDIUM
270 W
600 W
440 W
2
3
4
Thaw foods.
Cook poultry, meat, cakes and desserts. Heat milk.
Cook pot roasts, casseroles and meatloaves, melt chocolate. Cook eggs
and cheese. Cook fish.
MED LOW
250 W
5
6
Simmer soups, stews and casseroles (less tender cuts.) Soften butter
and cream cheese.
LOW
100 W
Keep cooked foods warm, simmer slowly.
* Refer to page 17.
14
To Reheat / Defrost / Cook by Micro Power and Time
Reheat by setting Power and Time –– Frozen Convenience Foods
Item Frozen
(pre-cooked)
Approx. Time
(in minutes)
Power
Instruction
BREAD & BAKED
PRODUCTS
Bread 1 slice
1 loaf (700 g)
6 rolls
MED HIGH
MED HIGH
MEDIUM
15 - 20 sec
2 - 3
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.
2 - 3
Cheesecake (450 g)
Muffins – 4 (350 g)
Scones – 6 (400 g)
Croissants – 4 (200 g)
DEFROST
MED HIGH
MEDIUM
2 - 3
2 - 3
2 - 3
1 - 2
5 - 7
Remove from container. Defrost on plate.
Place onto paper towel lined plate.
Defrost on paper lined plate. Stand 2 minutes.
Place onto paper towel lined plate.
MEDIUM
PIES
Fruit Pie (500 g)
DEFROST
then
Remove from foil container and place uncovered
into a pie dish.
MED HIGH
5 - 7
Meat Pie (175 g)
Pizza (350 g)
DEFROST then
MEDIUM
4 - 6
3 - 4
Place onto paper towel lined plate.
HIGH
5 - 7
Remove from package and place onto paper towel
or follow manufacturers’ instructions.
FROZEN MEAL
Fish in Sauce (200 g)
MEDIUM
MEDIUM
6 - 7
6 - 7
Pierce corner of bag. Heat on a plate.
Pierce pouch.
Instant Casserole
in Pouch (serves 2)
Lasagne (400 g)
MEDIUM
MEDIUM
MEDIUM
14 - 16
Remove from foil container, place into serving
dish.
Plate Food /
TV style dinner (320 g)
Remove foil cover and replace with plastic wrap.
8 - 10
8 - 10
Vegetables & Sauce
(in the bag) (500 g)
Pierce corner of bag. Heat on a plate.
MISCELLANEOUS
Chicken Pieces
(500 g)
DEFROST
then
MED HIGH
5 - 7
6 - 8
Place onto paper towel lined plate.
Fish Fingers – 8
(200 g)
DEFROST then
HIGH
3 - 5
2 - 3
Place onto paper towel lined plate.
Place onto paper towel lined plate.
Sausage Rolls (250 g)
MEDIUM
3 - 5
15
To Defr os t
Use of Accessory:
◆Turbo Defrost
This feature allows you to defrost meat, poultry and
seafood by weight.
Ceramic Tray
Micro Power Turbo Defrost Combination
Grill
Convection 2Level Convection
1
2
Pr es s
MIN
SEC
C
MICROCOMBCONV
GRILL
Auto Menu Temp./MenuSelect Sensor Reheat
Set Weigh t
up to 3 kg
Weight can be entered 0.1 kg intervals.
The shape and size of the food will determine the
maximum weight the oven can accommodate.
Time/Weight
Timer
Clock
Less
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
3
Pr es s
☛ Defrosting time appears in the display window and
begins to count down.
NN-C2000W
NOTES:
1. Stand time or power level may be programmed after Turbo Defrost. (See pages 14 and 26)
2 For further information on Turbo Defrost, refer to next page.
16
To Defr os t
◆Defrost by Setting Time
Time/Weight
Start
Micro Power
● Press twice.
● Press.
● Set time.
Preparation for Freezing:
1. Heavy-duty plastic wraps and bags, and freezer wraps are suitable.
2. Freeze meat, 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 roasting rack in a dish on Ceramic Tray.
2. On Turbo Defrost, the oven will beep during defrosting.
At the beep: Turn over all meat, poultry, fish and shellfish. Break apart stewing meat, chicken pieces and
minced meat. Separate chops and hamburger patties. Remove defrosted minced meat, stewing meat,
poultry pieces or prawns etc. Shield thin ends, fat bones of roasts or poultry legs and wings with foil.
3. After defrosting: Large roasts may still be icy in the centre. Allow to stand 15 to 30 minutes in refrigerator to
completely defrost.
Defrosting Chart (by setting time):
Food
Approx. Time
Instruction
MEAT
per 500 g
Beef
minced beef
roast: topside
8 - 11
12 - 15
12 - 15
10 - 13
11 - 14
8 - 10
Turn meat over two or three times during defrosting.
beef tenderloin
chuck or rump
sirloin, rolled
Halfway through the defrost cycle break apart minced beef,
separate chops and remove meat that is defrosted.
steak
Shield edges and unevenly shaped ends of roasts halfway
through the defrost cycle.
miscellaneous
Pork/Lamb
roast
chops
ribs
8 - 12
9 - 12
8 - 11
8 - 12
Large roasts may still be icy in the centre. Allow to stand.
POULTRY
Chicken
whole
pieces
fillets
Duck
Turkey
Turn poultry over two to four times during defrosting.
Halfway through the defrost cycle shield end of drumstick,
wings, breast bones, and ends of poultry with foil.
9 - 12
8 - 11
8 - 10
10 - 12
10 - 13
Break apart chicken pieces and remove small pieces such as
wings, that may defrost before larger pieces.
Rinse poultry under cold water to remove ice crystals.
Allow to stand for 5 to 10 minutes before cooking.
FISH & SHELLFISH
Fish fillets
Whole fish
9 - 11
9 - 12
8 - 10
8 - 10
8 - 10
10 - 12
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.
Crabmeat
Lobster tails
Sea scallops
Green prawns
Allow to stand 5 to 10 minutes before cooking.
17
To Cook on Gr ill
There are two Grill settings available.
Grill 1(High) is ideal for grilling meat, chicken and fish
fillets.
Use of Accessory:
High Rack
Grill 2 (Low) is ideal for grilling whole fish and oven
baked chips and browning cheese and egg dishes.
Place a heatproof glass or ceramic dish under the
rack to catch any excess fat or meat juices.
Ceramic Tray
Micro Power Turbo Defrost Combination
1
Select Gr ill
Power
Grill
Convection 2Level Convection
Grill 1 (High) or Grill 2 (Low)
can be selected.
3
Pla ce t h e
food
MIN
SEC
C
MICROCOMBCONV
GRILL
Auto Menu Temp./MenuSelect Sensor Reheat
Place the food on High Rack.
At the completion of
preheating, 3 beeps will be
heard and “P” will blink in the
display.
2
Pr es s
☛ The oven begins to
preheat. Do not open the
door during preheating.
Time/Weight
4
Set Tim e
(up to 1 hour 30 minutes)
Time can be entered 10
second intervals up to 5 mins
then 1 min intervals.
Timer
Clock
Less
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
5
Pr es s
☛ Cooking will start.
NN-C2000W
NOTE:
1.Place Ceramic Tray correctly in the oven before preheating.
2.If the oven door is not opened after the completion of preheating, the oven will maintain the selected Grill
Power for 30 minutes. After 30 minutes, the oven will shut off automatically and revert to the time of day.
3.If preheating is not required for the food you are cooking, eliminate step 2.
18
To Cook on Con vect ion
1 Level Convection:
2 Level Convection:
Just like a conventional oven, the convection oven
has a heating element to give the dry heating
needed to produce crisp, browned exteriors.
Convection cooking has the addition of a fan to
produce conventional results with a slightly reduced
cooking time. Convection cooking temperatures
range from 100˚C to 250˚C. Most conventional
recipes will be suitable for use. Follow the minimum
suggested cooking times and add additional time if
required. Convection recipes are also available
throughout the recipe section.
2 Level Convection is available for when you wish to
cook a larger quantity of food. The entire oven cavity
may then be utilised. For example, cooking two trays
of biscuits Foods placed on Low Rack may require a
slightly longer cooking time than those on High
Rack.
Use of Accessory:
Low Rack
Use of Accessory:
High Rack
Low Rack
Ceramic Tray
Ceramic Tray
e.g.
Convection
1
2
Pr es s
Temp./MenuSelect
Select t h e d es ir ed oven
t em p er a t u r e
Pr es s
Start
3
4
5
☛ The oven begins to preheat. Do not open the door during preheating.
Pla ce t h e Food
After preheating 3 beeps will be heard and “P” will blink in the display.
Time/Weight
*Set Cook in g Tim e
(up to 9 hours and 59 minutes)
Time can be entered 1 min intervals.
*
Start
6
Pr es s
☛ Cooking will start.
NOTE:
1. Place Ceramic Tray correctly in the oven before preheating.
2. If the oven door is not opened after the completion of preheating, the oven will maintain the selected
temperature for 30 minutes. After 30 minutes, the oven will shut off automatically and revert to the time of
day.
3. If preheating is not required for the food you are cooking, eliminate step 2.
4. When selected cooking time is less than one hour, the time counts down by minutes and seconds.
5. When selected cooking time is more than one hour, the time counts down by hours and minutes until only
“1H 00 (1 hour)” remains. The display then counts down by minutes and seconds.
19
To Cook on Combination: Convection & Microwave
Use of Accessory:
There are 6 combination settings.
To select the correct program for particular foods,
refer to next page.
Ceramic Tray
Low Rack can be used for Combination cooking.
Micro Power Turbo Defrost Combination
1
Select
Set t in g
Grill
Convection 2Level Convection
☛ COMB 1-6 and the program
temperature appears in the
display.
MIN
SEC
MICROCOMBCONV
GRILL
C
2
Set
Cook in g
Tim e
Auto Menu Temp./MenuSelect Sensor Reheat
(up to 9 hours and 59 minutes)
Time/Weight
Timer
Clock
Less
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
3
Pr es s
☛ Cooking will start.
NN-C2000W
NOTE:
1. When selected cooking time is less than one hour, the time counts down by minutes and seconds.
2. When selected cooking time is more than one hour, the time counts down by hours and minutes until only
“1H 00 (1 hour)” remains. The display then indicates counts down by minutes and seconds.
20
To Cook on Combination: Convection & Microwave
Combination cooking is ideal for roasting meats,
poultry and cooking cakes, pastries and slices.
Combination cooking automatically alternates
between Convection and Microwave heating.
When cooking by Combination, place dishes to be
cooked on the Ceramic Tray. When roasting meat,
the roasts may be placed directly on Low Rack.
Sausages and rissoles may also be cooked in this
way.
The advantage of Combination cooking is that it
gives you the browning of Convection and often
shortens the conventional cooking time. Time is also
reduced as preheating is not required.
Place a heatproof glass or ceramic dish under the
rack to catch any drips from the roast. Alternately,
elevate the roast on a roasting rack in a baking dish
and place directly on Ceramic Tray.
To calculate cooking time start by cooking for
approximately 2/3 of the conventional cooking time
and add additional time If required. For examples of
recipes and cooking times, consult recipes in the
recipe section.
Ovenproof cookware, including ceramic is suitable
for use on Combination cooking. Cakes, slices,
desserts etc. may be cooking in metal cookware
providing there is suitable quantity of food to be
absorbed by the microwave heat. For example, do
not place a small amount of food in a large metallic
dish as arcing may occur.
Examples of Foods to Cook by Combination Mode
Combination
Foods Suitable
Setting
Oven
Temperature
Micro Power
Level
COMB 1
COMB 2
COMB 3
COMB 4
COMB 5
Casseroles, pot roasts, meat loaves, corned meat
Quiche, baked custards, rice pudding
150˚C
160˚C
170˚C
180˚C
200˚C
LOW
LOW
Cakes, self saucing pudding, layered slices, apple pie
Single layer slice, light cakes, roast lamb
LOW
LOW
Roast pork, roast beef, jacket potato, turkey, duck, garlic
bread, chicken pieces casseroles, lasagne, reheating
sweet/savoury pies, reheating muffins
MED LOW
COMB 6
Pastries, bread, grilling sausages and rissoles, whole chicken,
chicken pieces, pizzas, reheating croissants
230˚C
LOW
Use of Accessory:
Cakes, slices, desserts, etc. may be cooked in metal
cookware. Do not place a small amount of food in a
large metallic dish as arcing may occur.
21
To Rehea t / Cook by Sensor Rehea t / Auto Menu
Use of Accessory:
Sensor Reheat /
Sensor Cook (Auto menu 1-9)
This feature allows you to reheat/cook most of your
favourite foods without having to select cooking
times and power levels. The oven does it all
automatically.
Ceramic Tray
Micro Power Turbo Defrost Combination
Sensor Cook
(Auto Menu 1 - 9):
Sensor Reheat:
Grill
Convection 2Level Convection
1
Pr es s
1
Pr es s
MIN
SEC
C
MICROCOMBCONV
GRILL
Auto Menu Temp./MenuSelect Sensor Reheat
2
Select Men u
(Auto Menu 1 - 9)
Category and “PRESS START”
appears in the display window.
Time/Weight
3
Pr es s
☛After the burst of steam is
detected by the SENSOR, the
remaining cooking time appears
in the display and begins to
count down.
Timer
Clock
Less
2
Pr es s
Recipe Prompting
More
☛After the burst of steam is
detected by the SENSOR, the
remaining cooking time appears
in the display and begins to
count down.
Stop/Reset
Quick Min.
Start
NN-C2000W
More
Less
More/Less pads
Preferences for food doneness vary with each individual. After having used Sensor Reheat/Sensor Cook a
few times, you may decide you would prefer your food cooked to a different doneness. By using the
More/Less pads, the programs can be adjusted to cook food for a longer or shorter time.
Press More/Less pads after selecting category and before pressing Start pad.
For best results, follow these recommendations:
1.The Sensor Reheat / Sensor Cook work by detecting the amount of steam generated by the food being
cooked. From the generated steam, the oven then calculates the remaining cooking time.
2.When an Auto Program has been selected, the category will appear in the display window.
3.The door should not be opened before the time appears in the display window.
4.When cooking time is longer than 60 minutes, the time will appear in hours and minutes.
5.Do not use plastic dishes as a secure seal cannot be achieved and inaccurate results may occur.
6.If the oven has been previously used on CONVECTION, COMBINATION or GRILL, and it is too hot to be
used on a Sensor Program, a “HOT” will appear in the display window. The cooling fan will operate to cool
the oven rapidly. After the “HOT” disappears, the program may be used. If you are in a hurry, cook food
manually i.e. select Micro Power Level and cooking time yourself.
22
To Rehea t / Cook by Sensor Rehea t / Auto Menu
SENSOR REHEAT (200 g - 1.2 kg)
6. RICE (1/2 cup - 3 cup)
● All foods must be pre-cooked.
● Use a larger sized dish to prevent rice from
boiling over.
● Foods should be at room or refrigerated temperatures.
● Stirrable foods are recommended.
● Place in a suitably sized dish (approximately 3/4 full).
● Dish should be covered with plastic wrap or a
fitting lid.
● Use cold water at a ratio of:
1/2 cup rice / 1 cup water
1 cup rice / 11/2 cups water
2 cup rice / 3 cups water
● Stir food after removal from oven.
● Allow 2 to 3 minutes standing time.
● Do not reheat in foil or plastic containers.
● Cover with plastic wrap or a fitting lid.
● When the cooking time appears in the display
window, remove plastic wrap or lid.
● At the completion of cooking, allow 5-10 minutes
standing time.
1.FROZEN REHEAT (200 g - 1.2 kg)
● Suitable for reheating pre-cooked soups, stews,
casseroles, roast dinners, pasta dishes (except
lasagne) and rice dishes from a frozen temperature.
● This setting is not suitable for reheating frozen
bread or pastry products, raw or uncooked foods
or beverages.
● Remove convenience foods from foil or plastic
packaging and place in an appropriate sized dish.
● Cover dish with plastic wrap or a lid.
7. PASTA (125 g - 500 g)
● Suitable for cooking dried pasta.
● Place pasta and water in a large size dish to
prevent from boiling over.
● Use boiling water at the ratio of,
125 g pasta / 3 cups water
● Halfway through cooking time, the oven will ‘beep’
and prompt you to “STIR” or “REARRANGE” the
foods. At the end of the cooking time, stir and let
stand for 3-5 minutes.
250 g pasta / 4 cups water
375 g pasta / 6 cups water
400 g pasta / 7 cups water
500 g pasta / 8 cups water
add 1 teaspoon of oil, if desired, before cooking to
prevent the pasta from sticking together.
● Cover with plastic wrap or a fitting lid.
● When the cooking time is displayed, remove the
cover.
● Stand for 5-10 minutes at the completion of
cooking time.
2. VEGETABLES (125 g - 1.0 kg)
● Place in a suitably sized dish and cover with
plastic wrap or a fitting lid.
● Larger vegetables should be placed in a single
layer in a shallow dish.
● Add 1 tablespoon to 1/4 cup of water if vegetables
appear slightly dehydrated or a softer texture is desired.
● Do not add salt before cooking.
● At the completion of cooking, stir larger quantities
and allow to stand for 2 to 3 minutes.
8. FISH (250 g - 1.0 kg)
● Suitable for cooking whole fish, fish fillets and
cutlets.
● Select fish suitable for microwave cooking and
place skin side down in a shallow dish.
● Overlap thin ends of fillets to prevent
overcooking.
● Cover dish with plastic wrap or a fitting lid.
● Allow larger quantities of fish to stand for 3 to 5
minutes at the completion of cooking.
● For dense pieces of fish, slightly extra cooking
time should be allowed by pressing “MORE” pad.
3. ROOT VEGETABLES (125 g - 1.0 kg)
● Vegetables should be trimmed, prepared and cut
into even sized pieces.
● Add 1 tablespoon to 1/4 cup of water if vegetables
appear sightly dehydrated or a softer texture is desired.
● Place in a suitably sized dish and cover dish with
plastic wrap or a fitting lid.
● If desired, butter, herbs, etc. may be added but do
not add salt until the completion of cooking.
4. FROZEN VEGETABLES (125 g - 1.0 kg)
● See above 2 and 3.
5. FRUIT (125 g - 2.0 kg)
9. CASSEROLE (500 g - 2.5 kg)
● The addition of water and sugar is optional as
most fruit will yield juice as it cooks.
● Select less tender cuts of meat as these will
produce the best results.
● If liquid is required to produce a softer result, add
● Cut meat and vegetables into even sized pieces.
● Place into a suitably sized dish (approx. 3/4 full).
● Add approximately 1/2 to 1 cup of stock or soup
per 500 g meat.
● Ensure that a casserole dish with a lid is used.
DO NOT USE PLASTIC WRAP, as the heater
could melt the wrap.
approximately 1/4 cup per 250 g.
● A sugar syrup may be made by combining 1/4 cup
of caster sugar with 1/2 cup of water and cooking
on HIGH for 2 to 3 minutes, stirring once to dissolve.
● Place prepared fruit to be cooked in an appropriately
sized dish and cover with plastic wrap or a fitting lid.
23
To Cook by Au t o Men u
Use of Accessory:
Low Rack
Weight Cook
(Auto menu 10 - 18):
This feature allows you to cook most of your
favourite foods by setting the weight.
Ceramic Tray
Micro Power Turbo Defrost Combination
Grill
Convection 2Level Convection
MIN
SEC
MICROCOMBCONV
GRILL
C
Auto Menu Temp./MenuSelect Sensor Reheat
1
3
Pr es s
2
Select Men u
(Auto Menu 10 - 18)
☛ Category and “SET WEIGHT”
appear in the display window.
Time/Weight
Set Weigh t
Weight can be entered 0.1 kg
intervals.
Timer
Clock
Less
Recipe Prompting
More
Stop/Reset
Quick Min.
Start
4
Pr es s
☛ Cooking time appears in the
display window and begins to
count down.
NN-C2000W
During cooking, the oven will beep
and scroll “TURN OVER”, or
“TURN OVER AND ADD
VEGETABLES” to signal that the
food needs to be turned or added
vegetables.
NOTE:
1. These settings are cooked by Combination (Convection and Microwave).
2. When the weight has been entered, the cooking times will be determined.
3. When using settings 12, 14, 16 and 18, enter the weight of the meat only.
If potatoes are not sufficiently crispened at the completion of cooking, remove roast from oven and leave
potatoes on Low Rack. Program Grill 1 for 10 minutes (It is not necessary to preheat).
4. Roasts weighing above or below the recommended weights should be cooked by manual combination
(see page 20).
24
To Rehea t / Cook by Sensor Rehea t / Auto Menu
10. BEEF RARE /
15. PORK (750 g - 3.0 kg)
11. BEEF MEDIUM (750 g - 3.0 kg)
● Select roasts that are uniform in shape, if not, tie
roasts with string, to aid with even cooking.
● Place the pork crackling side up on Low Rack
with a shallow dish underneath to collect drips.
● For crispy crackling, score rind, brush with oil and
sprinkle with salt.
● There is no need to turn the pork during the
cooking time.
● At the completion of cooking time, wrap the pork
in aluminium foil and allow to stand for
10-15 minutes before carving.
● Select roasts that are even in shape, if not, tie
roasts with string to aid with even cooking.
● Place the beef fat side down on Low Rack, with a
shallow dish underneath to collect drips.
● Turn the beef approximately halfway through
cooking time.
● At the completion of cooking, wrap in aluminium foil
and allow to stand for 10-15 minutes before carving.
12. BEEF MEDIUM AND BAKED
VEGETABLES
16. PORK AND BAKED
VEGETABLES
(750 g - 3.0 kg (meat only))
● Select roasts that are even in shape, if not, tie
roasts with string, to aid in even cooking.
● Place beef fat side up on Low Rack with a
shallow dish underneath to collect the drips.
● Cut vegetables into even sized pieces.
● For roasts weighing more than 1.1 kg, position
potatoes around the outside of the rack. Brush
with melted butter or oil. and softer vegetables
such as pumpkin and sweet potato after 1/3 of the
cooking time is complete.
● There is no need to turn the meat or vegetables
during the cook time. Vegetables may require
basting halfway through the cooking time.
● At the completion of the cooking time, wrap the
beef in aluminium foil and allow to stand for
10-15 minutes before carving.
(750 g - 3.0 kg (meat only))
● Select roasts that are uniform in shape, as this
will produce the most evenly cooked result.
● Place crackling side up on Low Rack with a large
shallow dish underneath to collect the drips.
● For crispy crackling, score rind, brush with oil and
sprinkle with salt.
● Prepare vegetables and cut into even sized
pieces.
● For roasts weighing more over 1.2 kg, place
potatoes around the outside of the rack. Brush
with melted butter or oil. Add softer vegetables
such as pumpkin and sweet potato after 1/3 of the
cooking.
● There in no need to turn the meat or vegetables
during the cook time. Potato may require
additional basting halfway through cooking time.
13. LAMB (750 g - 3.0 kg)
17. CHICKEN (750 g - 3.0 kg)
● To keep chicken in shape during cooking, truss
or tie the legs of the bird together.
● Place the chicken breast side up on Low Rack,
with a shallow dish underneath to collect the
drips.
● If desired, brush the chicken with oil or melted
butter and sprinkle with herbs.
● There is no need to turn the chicken during the
cooking time. If desired, baste the chicken
halfway through cooking.
● At the completion of cooking, wrap the chicken in
aluminium foil and allow to stand for 10-15
minutes before carving.
● Place the lamb fat side down on Low Rack.
with a shallow dish underneath to collect drips.
● Turn the lamb over approximately halfway through
cooking time.
● At the completion of the cooking time, wrap the
meat in aluminium foil and allow to stand for
10-15 minutes before carving.
● Boneless roasts may require an additional 5-10
minutes cooking time: Micro Power MEDIUM.
14. LAMB AND BAKED VEGETABLES
(750 g - 3.0 kg (meat only))
● Place lamb fat side up on Low Rack with a
shallow dish underneath to collect the drips.
● Cut vegetables into even sized pieces.
● For roasts weighing more than 1.4 kg place
potatoes around the outside of the rack. Brush
with melted butter or oil. Add softer vegetables
such as pumpkin and sweet potato after 1/3 of the
cooking time is complete.
● At the completion of the cooking time, wrap the
lamb in aluminium foil and allow to stand for
10 minutes before carving.
25
To Cook by Au t o Men u
● For chickens weighing more than 1.1kg, place
18. CHICKEN AND BAKED
VEGETABLES
potatoes around the outside of the rack. Brush
with melted butter or oil. Add softer vegetables
such as pumpkin and sweet potato after 1/3 of the
cooking time.
(750 g - 3.0 kg (meat only))
● To keep poultry in shape during cooking , truss
or tie the legs of the bird together. Brush with
melted butter and sprinkle with herbs if desired.
● Place the chicken breast side up on the Low
Rack with a shallow dish underneath to collect
the drips.
● Prepare the vegetables into even sized pieces.
● For chicken weighing 1.1 kg or less, place all
vegetables around the outside of the rack. Brush
with melted butter or oil.
● There is no need to turn the chicken or
vegetabeles for the cooking. If desired, baste the
chicken and potatoes with melted butter halfway
through cooking.
● At the completions of the cooking time, wrap the
chicken in aluminium foil and allow to stand for
10-15 minutes before carving.
Low Rack
Auto Cook (Auto menu 19 - 20):
Ceramic Tray
Temp./MenuSelect
Start
Auto Menu
● press.
● press.
☛ Time appears in the
display and begins
to count down.
● Select Menu
19 and 20.
CAKE / SLICE
CAKE / DESSERT
● This setting is designed for cooking single layer
slices and light cakes which are cooked at a
moderate temperature.
● This setting is designed for cooking layered slices
and heavier cakes such as Banana which are
cooked at a moderate temperature. It is also
suitable for cooking desserts such as apple pie
and self saucing puddings.
● Metal cookware may be used. Position dish to be
cooked on the Low Rack, placed on Ceramic
Tray.
● Metal cookware may be used. Position the dish to
be cooked on Low Rack, placed on Ceramic Tray.
● Preheating is not required.
● Preheating is not required.
To s et s t a n d in g Tim e
Using the Timer Pad, you can program 1) a Stand Time after cooking is completed or 2) a minute timer.
Time/Weight
Time/Weight
e.g.
Start
Timer
Micro Power
● Select the
desired
● Press
● Set the desired
amount of time.
(up to 1 hour 30
minutes)
● Press Start pad.
Timer pad.
cooking
program.
NOTES:
1. Three stage cooking can be programmed including a Stand Time.
2. If the oven door is opened during the Stand Time, the time in the display window will continue to count
down.
3 This feature may also be used as a timer. In this case, eliminate first step.
26
To Us e Recip e Pr om p t in g
Recipe Prompting helps you to cook by following the methods in the display window.
40 recipes are programmed. (Refer to the next page.)
Micro Power Turbo Defrost Combination
2
Select Men u
Grill
Convection 2Level Convection
until the desired recipe appears in the display
window.
☛ Recipes are arranged alphabetically.
MIN
SEC
MICROCOMBCONV
GRILL
C
Auto Menu Temp./MenuSelect Sensor Reheat
3 Tu r n
☛ The first instruction will be scrolled across
Time/Weight
the display window.
Turn clockwise for the next instruction.
Turn counterclockwise
for the previous instruction.
Timer
Clock
Less
Instructions include operation of microwave /
convection oven. For detailed information on
operation, please refer to page 14-21.
Recipe Prompting
More
1
Pr es s
Stop/Reset
Quick Min.
Start
“ENJOY YOUR MEAL” will be scrolled across
the display window at the end of each recipe.
NN-C2000W
27
To Us e Recip e Pr om p t in g
NOTE:
Throughout Recipe Prompting, the oven will instruct you to set the cooking time and power level at each stage
of the recipe. Set the instructed power level and cooking time using the Micro Power pad and Time / Weight
Dial. These settings are a guide only. If you wish to change, the oven can accept a different power level and
cooking time.
For further information about cooking any of these recipes, refer to the cooking guide section.
The following recipes are programmed in Recipe Prompting:
Recipe
Page
86
54
84
93
74
35
81
52
54
79
64
66
86
83
80
78
65
48
48
72
Recipe
Page
57
46
90
74
92
68
75
75
38
93
55
79
63
57
80
88
93
37
73
73
1. APRICOT HONEY SLICE
2. APRICOT NECTAR CHICKEN
3. BLUEBERRY MUFFINS
4. CARAMEL SAUCE
21. HONEY SESAME DRUMSTICKS
22. LEMON PEPPER FISH
23. LEMON POPPY SEED COOKIES
24. MINI BAKED POTATOES
25. PEACH CRUMBLE
5. CHEESE AND HAM FILLED POTATOES
6. CHEESE SAUCE
26. PEPPER POT BEEF
7. CHICKEN AND MUSHROOM PASTA SAUCE
8. CHICKEN CACCIATORE
9. CHICKEN CURRY
27. POTATO CASSEROLE
28. POTATO WEDGES
29. PUMPKIN SOUP
10. CHICKEN RISOTTO
30. RICH CHOCOLATE SAUCE
31. ROAST HERB CHICKEN
32. SEASONED RICE
11. CHILLI BEEF
12. CHINESE BEEF AND VEGETABLES
13. CHOCOLATE BROWNIES
14. CHOCOLATE FUDGE
33. SEASONED ROAST LAMB
34. SOY CHICKEN AND VEGETABLES
35. SPAGHETTI MEAT SAUCE
36. SPEEDY CHOCOLATE BIT SLICE
37. SWEET BERRY SAUCE
38. TOMATO AND BACON SOUP
39. TOMATO VEGETABLE CASSEROLE
40. VEGETABLE CURRY
15. CREAMY BACON SAUCE
16. FRAGRANT COCONUT RICE
17. FRENCH ONION BEEF CASSEROLE
18. GARLIC PRAWNS
19. GINGERED WHOLE FISH
20. HERBED VEGETABLES
To Us e Qu ick Min . Pa d
This feature allows you to set cooking times at Micro Power “HIGH” easily in multiples of one minute.
● Press.
☛ Cooking starts.
● Press to set cooking time.
(up to 10 minutes)
Start
Quick Min.
Time in the display
begins to count
down.
☛ Time appears in the display.
NOTE: If you use Quick Min., you cannot use the Time / Weight Dial or vice versa.
To Ch a n ge t h e Cook in g Tim e
While operating, you can change the cooking time.
1. Press the Function Pad you set.
2. Change the cooking time to desired amount by using the Time / Weight Dial.
You can change the oven temperature by using the Temp. / Menu Select Dial.
This feature is not available for Sensor Reheat or Auto Menu.
28
Befor e Requ es t in g Ser vice
ALL 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 dryer, 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 to be done.
There are humming and
clicking noises from my oven
when I cook by Combination.
These noises occur as the oven automatically switches from microwave
power to Convection/Grill, to create the Combination setting. This is
normal.
The oven has an odour and
generates smoke when using
the Convection, Combination
and Grill function.
It is essential that your oven is wiped out regularly particularly after
cooking. Any fat and grease that builds up on the roof and walls of the
oven will begin to smoke if not cleaned.
PROBLEM
POSSIBLE CAUSE
REMEDY
The oven is not plugged in
securely.
Remove plug from outlet, wait
10 seconds and re-insert.
Circuit breaker or fuse is tripped Reset circuit breaker or replace
Oven will not turn on.
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.
Press Start pad.
Start pad was not pressed after
programming.
Another program has already
been entered into the oven.
Press Stop/Reset pad to cancel
the previous program and
program again.
Oven will not start cooking.
The program has not been
entered correctly.
Program again according to the
Operating Instructions.
Stop/Reset pad has been
pressed accidentally.
Program oven again.
The words “DEMO MODE”*
appear on the screen.
Clock pad has been pressed
three times.
Deactivate mode by pressing
Clock pad three times.
When the oven is turning on,
there is noise coming from
Ceramic Tray.
Roller Ring and oven bottom are Clean these parts according to
dirty.
Care of Your Oven (see page
97).
* DEMO MODE is designed for retail store display.
Cooking and other functions will not operate during demo mode.
If it seems there is a problem with the oven, contact an authorised Service Centre.
29
Microwa ve Recipe Prepa ra tion a nd Techniques
Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is
gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special
microwaving techniques are used to promote fast and even cooking. Some of these techniques are similar to
those used in conventional cooking, but because microwaves produce heat very quickly they are extremely
important. It's a must 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 only 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. Firstly, to allow for the uncontrollable
differences in food shapes, starting temperatures
and personal preferences. Secondly, these allow for
the differences in electrical voltage input which
changes during peak load periods. Always
remember that it is easier to add time to
undercooked food. Once the food is overcooked,
nothing can be done. For each recipe, an
approximate cooking time is given.
Liquid Content
Low moisture foods take a shorter time to cook than
foods with a lot of moisture.
Stirring
Stirring is often necessary during microwave
cooking. We have noted when stirring is helpful in
the recipes. Always bring the outside edges towards
the centre and the centre portions to the outside.
Shape
Uniform sizes cook more evenly. To compensate for
irregular shapes, place thin pieces towards the
centre of the dish and thicker pieces towards the
outer edge of the dish.
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 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
Cooking in layers is not always successful as it
takes twice as long to cook as a single layer and
cooking 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.
Density and Composition
Porous, airy foods (cakes and breads) take less time
to cook than heavy compact foods (meat and
vegetables). Recipes high in fat and sugar content
cook more quickly.
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.
Key to Symbols Used in Recipes
C
G
Convection
Grill
Cured Meats
MC
A
Manual Combination
Auto Menu
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.
R
Recipe Prompting
Microwave only
No symbol
30
Microwa ve Recipe Prepa ra tion a nd Techniques
Covering
ConvertingYour Favourite Conventional Recipes
Covering food minimises 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 retains more heat and steam.
Wax paper and paper towels hold the heat in, but
not the steam. These materials also prevent
for Microwave Cooking
When adapting conventional recipes for microwave
cooking, reduce the conventional cooking time to
one quarter or a third.
e.g. A chicken which takes 1 hour to cook in a
moderate oven will take 15 to 20 minutes on a
medium 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.
splattering. Use a paper towel, wax paper or no
cover, when steam is not needed for tenderising.
Browning
Here are some other tips that may help:
● Reduce liquids in a conventional recipe by one
half to two thirds. e.g. 1 cup should be reduced
to 1/2 cup.
● Add more thickening such as flour or cornflour to
sauces and gravies if you do not reduce the
liquid.
● Reduce seasonings slightly in a recipe where
ingredients do not have time to simmer by
microwave.
● Do not salt meats, poultry or vegetables before
cooking otherwise they will toughen and dry out.
● If one ingredient takes longer to cook than the
others, precook it in the microwave oven first.
Onion, celery and capsicum (green/red peppers)
are examples.
Meats and poultry, cooked longer than 10 to 15
minutes, brown from their own fat. Foods cooked for
shorter periods of time can be aided with the help of
a browning sauce, worcestershire sauce, or soy
sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need
long cooking time and therefore, do not brown.
When cakes or cupcakes are iced, no one will
notice this visual difference. For cakes or cupcakes,
brown sugar can be used in the recipe in place of
caster sugar or the surface can be sprinkled with
dark spices before baking.
Standing Time
The moisture molecules continue to vibrate in the
food when the microwave oven has turned itself off.
After all, the molecules had been vibrating at
2,450,000,000 times per second during cooking. So
cooking continues even after the food is no longer
being exposed to the microwaves in or outside your
microwave oven. Standing time refers to the time it
takes (after the microwave time is completed) to
allow the interior of the food to finish cooking. The
amount of standing time varies with the size and
density of the food. In meat cookery the internal
temperature will rise between 5˚C and 10˚C if
allowed to stand covered for ten to fifteen minutes.
Casseroles and vegetables need a shorter amount
of standing time, but this time is necessary to allow
foods to complete cooking in the centre without
overcooking on the edges. The power level used in
microwave cooking also determines the standing
time. For example, when using a lower power level
the standing time is shorter because of a lower
concentration of heat in the food. Foods should
always be kept covered while standing in order to
retain the heat. If a longer standing time is required
(while you cook another food to serve with the first,
for instance), cover with aluminium foil.
● If meat or vegetables are not being browned
before cooking, omit any oil or fat that would have
been used for browning.
● Reduce leavening agents for cakes by one
quarter and increase liquids by one quarter.
● Biscuits require a stiff dough. Increase flour by
about 20 percent. Substitute brown sugar for
white sugar, and use biscuit recipes that have
dark spices or require icing. Because of the short
cooking time, biscuits don't have time to brown.
Chill dough for half an hour before baking. This
produces a crisper biscuit. Bake biscuits on a
glass tray lined with greaseproof paper.
● Since microwaves penetrate foods about two
centimeters from the top, bottom and sides,
mixtures in round shapes and rings cook more
evenly. Corners receive more energy and may
overcook.
● Items with a lot of water, such as rice or pasta,
cook in about the same time as they would on a
conventional stove. (Refer to Rice and Pasta
chapter.)
Select recipes that convert easily to microwave
cooking such as casseroles, stews, baked chicken,
fish and vegetable dishes. The results from foods
such as grilled meats, cooked soufflés or two-crust
pies could be less than satisfactory. Never attempt to
deep fry in your microwave oven.
31
Microwa ve Recipe Prepa ra tion a nd Techniques
Menu Planning for Microwave Cooking
Handy Hints and Tips
• To blanch (1 cup) nuts, place in a pie plate. Cover
with hot tap water and heat on HIGH for 2 to 3
minutes. Rinse in cold water and rub between
sheets of paper towel to remove skins.
• To toast coconut, place half a cup on a paper
towel, and cook on HIGH for 1 to 2 minutes,
stirring occasionally.
• To make buttered breadcrumbs, combine 1 cup
breadcrumbs and 2 tablespoons butter and heat
on HIGH for 1 to 2 minutes, stirring occasionally.
• When heating 100 9 baby food, select HIGH for
15 to 30 seconds, depending on the amount of
food or liquid and the starting temperature of it.
Test temperature before serving or further heating.
• For an added touch at dinner parties, steam your
own hand towels. Saturate in cold water, wring and
place on a plate. Heat on HIGH for 1 to 2 minutes.
• To soften cream cheese or butter, place in oven on
LOW for 1/2 to 1 minutes per 1/2 cup.
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
flavor 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
meal as follows.
• Refrigerated cheese (250 g) can be heated to
room temperature on MEDIUM for 1/2 to 1 minute,
depending on size.
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.
• When having a barbecue, partially cook food in the
microwave, season and finish cooking on the
barbecue.
• To melt chocolate, place 100 9 broken chocolate in
a 4 cup glass jug and heat on MEDIUM for 2 to 3
minutes. As chocolate holds its shape after
heating, stir and stand before adding extra time to
cooking.
• To remove oven odors, combine 1/2 teaspoon
vanilla essence with 1 cup water in a small bowl
and heat on HIGH 4 to 5 minutes. Wipe oven
interior with a damp cloth.
While you are learning to plan meals, you may get
a bit behind time. Don't worry. Dinner servings may
be suitably reheated on MED HIGH, at 2 minutes
per serving.
• To toast 1 cup almonds place onto a plate and
heat on HIGH for 2 to 3 minutes, stirring every
minute.
• To dry herbs, arrange 1/2 cup of leaves evenly on
paper towel. Place a mug of water into the oven
next to the herbs and cook on HIGH for 1 to 3
minutes, or until dry and crumbly. Check herbs
frequently as timing may vary with different herbs.
Please note that herbs dry and crumble on
standing outside the microwave oven.
• To soften dried fruit, place 1 cup of dried fruit into
a small bowl. Add 2 tablespoons of water, cover
with plastic wrap and cook on HIGH for 2 to 3
minutes.
• To skin tomatoes, place 1 cup of hot tap water in a
2 to 3 cup jug or bowl and heat on HIGH for 11/2
minutes or until boiling. Add 1 tomato and heat for
a further 20 to 30 seconds, remove and repeat
procedure with remaining tomatoes. The skin will
be loosened and easily removed.
• To dry fresh breadcrumbs (1 cup), spread on the
base of a plate and heat on HIGH for 2 to 3
minutes, stirring twice during heating.
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 HIGH for approximately 10
to 15 minutes for a serving for four people.
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 to each other, they can be cooked in separate
ramekins or small dishes at the same time.
32
Ever yd a y Ba s ics
Cheesy Ham Omelette
Boiled Egg
Cheesy Ham Omelette
Eggs cooked in their shells in a microwave oven
can, and often do, explode due to the build up of
internal pressure. However, by following the
instructions given here, you can boil an egg
successfully. Just take care to use foil as instructed
below.
Serves: 1 to 2
Ingredients:
3
2 tablespoons
eggs, separated
milk
salt and pepper
grated cheese
ham, cut into strips
spring onion, finely sliced
butter for greasing
1/4 cup
50 g
1
Ingredients:
1 x 60 g
egg
1/2 cup
hot water
aluminium foil
Method:
Method:
Wrap egg totally in aluminium foil. There should be
no egg showing. Place egg in a 1-cup glass jug with
1/2 cup hot water. Cook on HIGH
—for soft boiled 4 to 5 minutes
—for hard boiled 5 to 6 minutes.
Allow to stand in the cooking water 2 minutes for soft
boiled and 5 minutes for hard boiled before serving.
Beat egg yolks, with milk and salt and pepper in a
bowl. In a separate bowl, beat egg whites until soft
peaks form. Gently fold egg whites through yolk
mixture with cheese, ham and spring onion. Place
onto a well greased dinner plate. Cook on MEDIUM
for 4 to 5 minutes. Stand for 2 minutes before folding
in half to serve.
Tip: While microwaving boiled eggs does not save
you time, it does save you electricity and, best of all,
washing up. All you have to do if you want more
than one egg, is use a larger dish, more water (say,
Two cups) and cook a little longer (an extra 2 to
4 minutes).
Poached Eggs
Serves: 2
Ingredients:
2 x 60 g
eggs
1/2 cup
hot tap water
dash of vinegar
pinch of salt
Scrambled Eggs
Serves: 2
Ingredients:
4 x 60 g
Method:
eggs
Place 1/4 cup of water, dash of vinegar and pinch of
salt into 2 ramekin dishes or small glass bowls.
Cook water on HIGH for 30 to 60 seconds.
Break egg into boiling water and with a toothpick
pierce egg yolk twice and egg white several times.
Cover dish with plastic wrap and cook on
MED HIGH for 40 to 60 seconds.
4 tablespoons
milk
pinch salt
Method:
In a 1-litre casserole dish, beat eggs lightly with a
whisk. Add milk and salt and whisk until well
combined. Cover dish with plastic wrap and cook on
MED HIGH for 11/2 to 2 minutes. Stir eggs and cook
for a further 11/2 to 2 minutes. Stand covered for 1
minute before serving.
Stand covered for 1 minute before serving.
Note: The size of the egg will alter cooking time.
33
Ever yd a y Ba s ics
Tea
Fried Eggs
A good recipe for the browning dish.
Serves: 1 to 4
Serves: 1
Ingredients:
Ingredients:
3/4 cup
1
hot tap water
tea bag
1 to 4
1 to 2
eggs (60 g)
butter
tablespoons
Method:
Preheat a browning dish on HIGH for 4 to 5 minutes.
Add butter. Break eggs into browning dish. Cook on
HIGH for:
Method:
Pour water into a heatproof cup. Cook on HIGH for
1 to 2 minutes. Stir, then submerge tea bag in water.
Stand until desired strength is reached. Remove tea
bag. Add milk and sugar if desired. Stir.
1 egg-15 to 20 seconds
2 eggs-20 to 30 seconds
4 eggs-30 to 40 seconds
Allow to stand for 1 minute before serving.
Coffee
Serves: 1
Bacon
Ingredients:
3/4 cup
water
Serves: 1 to 2
1 to 2 teaspoons instant coffee
Ingredients:
2
rashers of bacon
Method:
Pour water into a heatproof cup. Add coffee. Stir.
Cook on HIGH for 1 to 2 minutes. Add milk and
sugar if desired. Stir.
Method:
Place rashers between two sheets of paper towel on
a dinner plate. Cook on HIGH for 2 to 3 minutes.
Porridge
Hot Cocoa
Serves: 1
Makes: 1 cup
Ingredients:
Ingredients:
1/4 cup
quick cooking oats
water
salt
2 teaspoons
1 teaspoon
2 tablespoons
3/4 cup
cocoa powder
sugar
water
2/3 cup
1/4 teaspoon
milk
Method:
Combine all ingredients in a breakfast bowl. Cook on
HIGH for 1 to 2 minutes, stirring halfway through
cooking. Let stand 1 to 2 minutes before serving.
Top as desired with sugar or spices.
Method:
Combine cocoa, sugar and water in a heatproof cup.
Cook on HIGH for 10 to 15 seconds. Stir in milk.
Cook on MED HIGH for 1 to 2 minutes.
Grilled Cheese on Toast
G
Hot Lemon and Honey Drink
Serves: 2 to 4
Makes: 1
Ingredients:
4
Ingredients:
1
slices bread
butter for spreading
slices tasty cheese
/
2
lemon, juiced
honey
water
1 tablespoon
3/4 cup
4
Method:
Method:
Preheat oven on Grill 1.
Mix all ingredients in a 2-cup heatproof jug. Cook on
HIGH for 2 to 3 minutes. Stir well.
Place on High Rack and cook one side of bread on
Grill 1 for 3 minutes. Spread untoasted side with
butter and top with cheese slices. Cook on Grill 1 for
3 to 5 minutes.
34
Ever yd a y Ba s ics
Muesli
Gravy
Makes: 4 cups
Makes: 2 cups (500 ml)
Ingredients:
1/3 cup
Ingredients:
2 tablespoons
1
2 tablespoons
1 tablespoon
11/2 cups
honey
butter
rolled oats
unprocessed bran
shredded coconut
nuts, chopped
sunflower seeds
dried mixed fruit
dripping or pan juices
small onion, finely chopped
flour
tomato paste
beef stock
salt and pepper
2 tablespoons
2 cups
1/2 cup
1/2 cup
1/3 cup
1/3 cup
1/2 cup
Method:
Place dripping or pan juices and onion in a 2-cup
jug. Cook on HIGH for 2 minutes. Add flour, tomato
paste and half of the beef stock. Stir well and cook
on HIGH for 2 minutes. Add remaining stock, stir
well and cook on HIGH for a further 2 minutes.
Season with salt and pepper. Serve with the meat of
your choice.
Method:
Warm honey and butter in a large dish on HIGH for
1 to 11/2 minutes. Add dry ingredients and mix well.
Cook on HIGH for 5 to 6 minutes, stir halfway
through cooking. Stir in dried fruit and allow to cool
completely before storing in an airtight container.
Boiled Rice
Cheese Sauce
R
Serves: 4
Makes: 1 cup
Ingredients:
1 cup
Ingredients:
40 g
2 tablespoons
11/2 cups
1/2 cup
long grain rice
hot tap water
salt
butter
flour
milk
2 cups
1/2 teaspoon
grated cheese
Method:
Place all ingredients in a 3-litre dish. Cook
uncovered on HIGH for 10 to 12 minutes. Stand
covered for 10 minutes. Drain and serve.
Tip: Butter and parsley can be mixed through before
serving.
Method:
Place butter in a one litre jug. Set on HIGH for 50
seconds. Whisk in flour. Whisk in milk. Set on HIGH
for 2 minutes. Stir in cheese. Set on HIGH for 2
minutes.
Pasta
Boiled Brown Rice
Serves: 1 to 2
Serves: 3 to 4
Ingredients:
125 g
4 cups
Ingredients:
1 cup
dried pasta
boiling water
brown rice
boiling water
salt
3 cups
1/2 teaspoon
Method:
Place pasta and water in a 2 to 3 litre casserole
dish. Cook uncovered on HIGH for 10 to 12 minutes.
Allow to stand for 3 to 5 minutes before draining.
Method:
Place all ingredients in a 4-litre dish. Cook
uncovered on HIGH for 25 to 30 minutes. Stand
covered for 10 minutes. Drain and rinse under hot
water.
35
Ever yd a y Ba s ics
Popcorn
Vegetable Soup
Serves: 4 to 6
Serves: 2 to 4
Ingredients:
500 g
Ingredients:
2 teaspoons
3 tablespoons
prepared vegetables of your choice
(carrots, turnips, celery, etc.)
butter
popping corn
finely chopped
onion, chopped
butter
1
Method:
2 tablespoons
2 tablespoons
31/2 cups
Place all ingredients in a loosely twisted oven bag.
Place oven bag on an inverted microwave-safe
plate. Cook on HIGH for 2 minutes.
plain flour
chicken stock
salt and pepper
parsley, chopped
Remove from bag and serve sprinkled with salt.
3 tablespoons
Method:
Packet Cake
Place vegetables, except onion, in a 3-litre
Serves: 4 to 6
casserole dish. Cover and cook on HIGH for 8 to
10 minutes. Set aside. Place onion and butter in a
4-cup jug and cook on HIGH for 2 to
3 minutes. Add flour to onion mixture and mix well.
Cook on HIGH for 3 minutes, stirring halfway
through cooking. Add remaining stock and onion
mixture to vegetables in casserole dish. Cook on
HIGH for 12 to 14 minutes. Season with salt and
pepper and serve, sprinkled with chopped parsley.
Ingredients:
1 packet cake mix (340 g)
ingredients as recommended by manufactures
Method:
Mix cake and other ingredients with a metal spoon.
DO NOT OVER BEAT. Pour into 20 cm round dish
that has been lightly greased and lined. Cook on
MEDIUM for 6 to 8 minutes. Stand and allow to cool
before removing.
Variations:
1 tablespoon jam added to batter before cooking.
Baked Custard
Half the water suggested by manufacturer and add 1
cup sour cream to batter.
Half a cup chopped nuts, 1/4 cup brown sugar and 1
teaspoon cinnamon. Mix and place on base of cake
dish before adding batter to cake pan.
Serves: 4 to 5
Ingredients:
425 ml
3
milk
eggs, lightly beaten
sugar
vanilla essence
pinch ground nutmeg
1/4 cup
1 teaspoon
2 tablespoons honey and 30 g butter melted in glass
jug, cook on HIGH for 30 to 60 seconds. Pour over
just baked butter cake. Sprinkle with cinnamon.
Serve warm with cream or custard as a dessert or
cold with cream as a tea cake.
Method:
Place milk in a 4-cup glass jug. Cook on HIGH 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.
A quarter of a cup toasted muesli mixed with 1
tablespoon marmalade placed in the base of the
dish.
Cook on MED LOW for 15 to 17 minutes. Stand
covered for 5 minutes before serving.
Tip: Packet cakes are best mixed by hand as the
microwaves will do the aerating.
36
Sou p s , Sn a ck s a n d St a r t er s
Tomato Bacon Soup
R
Pea and Ham Soup
Serves: 4 to 6
Serves: 6 to 8
Ingredients:
4
1
840 g
2 tablespoons
2 cups
Ingredients:
rashers bacon, chopped
onion, diced
can crushed tomatoes
tomato paste
chicken stock
oregano
500 g
2 cups
500 g
1
3 cups
2
split peas
water
ham or bacon bones
bay leaf
water, extra
rashers bacon, rind removed
medium sized carrot,
peeled and diced
large onion, peeled and diced
thyme
1 teaspoon
freshly ground black pepper
1
1
1/2 teaspoon
6 cups
Method:
In a 4 litre dish place bacon and onion. Set on HIGH
for 3 minutes. Add tomatoes, tomato paste, chicken
stock, oregano and pepper. Set on High for 8
minutes. Stir. Set on HIGH for 8 minutes. Puree.
chicken or bacon stock
Method:
Soak peas in 2 cups of water for at least
1 hour. Drain. Place peas and 3 cups of fresh water
in a 4-litre casserole dish with bones and bay leaf.
Cook covered on HIGH for 10 minutes. Reduce
power to MEDIUM and cook for a further
20 to 25 minutes. Remove meat from bones and set
aside. Discard bay leaf. Place bacon between 2
sheets of paper towel on a dinner plate and cook on
HIGH for 1 to 2 minutes. Crumble bacon with your
fingers. Place meat from bones, carrot and onion in
a small dish and cook on HIGH for 2 minutes. Add
vegetables, bacon, thyme and stock to split peas.
Cook on HIGH for 10 minutes. Reduce power to
MEDIUM and cook for a further 15 minutes.
Serve hot in individual bowls.
Mushroom Soup
Serves: 4
Ingredients:
1 tablespoon
250 g
butter
mushrooms, sliced
flour
chicken stock
white wine
mustard
1 tablespoon
2 cups
1/4 cup
1 teaspoon
1/2 cup
cream
Method:
Place butter and mushrooms in a 2-litre casserole
dish. Cover and cook on HIGH for 5 minutes. Add
flour, stock, wine, mustard and cream to mushrooms
and mix well. Cover and cook on HIGH for 6 to
8 minutes, stirring halfway through cooking.
This soup can be puréed if preferred.
French Onion Soup
Serves: 8
G
Ingredients:
30 g
butter
750 g
onions, peeled and thinly sliced
flour
beef stock
2 tablespoons
4 cups
Croutons
G
1/2 cup
white wine
freshly ground black pepper
small French stick,
cut into 12 slices
grated Swiss cheese
Serves: 4 to 6
1
Ingredients:
4 tablespoons
12
butter
125 g
slices bread, crusts removed
mixed herbs (optional)
1 teaspoon
Method:
Place butter in a 3-litre casserole dish. Cook on
HIGH for 1 minute. Add onions and cook on HIGH
for 6 to 8 minutes. Add flour, stir well and cook on
HIGH for 1 minute. Gradually stir in stock, wine and
black pepper. Cook on HIGH for a further 10 to
12 minutes. Preheat oven on Grill 1. Place slices of
bread on High Rack and cook on Grill 1 for 1 to 2
minutes. Sprinkle with cheese. Cook on Grill 1 for 2
to 3 minutes or until cheese is melted and is slightly
golden. Place bread on top of soup.
Method:
Melt butter on HIGH for 1 minute. Preheat oven on
Grill 1. Cut bread into 1 cm cubes. Combine melted
butter and herbs, pour over bread cubes. Mix well
and place on a baking tray. Place on High Rack.
Cook on Grill 1 for 3 to 4 minutes, turning halfway
through cooking.
37
Sou p s , Sn a ck s a n d St a r t er s
Potato and Leek Soup
Serves: 4 to 6
Ingredients:
4
large potatoes, peeled, thinly sliced
11/2 cups
2 teaspoons
2 cups
thinly sliced leeks
dried thyme
hot chicken stock
flour
1 tablespoon
salt and pepper
cream
11/2 cups
Method:
Place potatoes, leeks, thyme and chicken stock in a
3-litre casserole dish. Cover and cook on HIGH for
10 to 12 minutes. Cool slightly. Puree potato mixture
in a food processor or blender, adding flour, salt,
pepper and cream. Return to dish. Cook on
MED HIGH for 4 to 6 minutes. Serve hot, in
individual bowls.
Pita Chips
C
Serves: 4 to 6
Ingredients:
2
Lebanese bread
or
3
pita bread rounds
olive oil
dried oregano
dried basil
Pumpkin Soup
2 tablespoons
1/2 teaspoon
1/2 teaspoon
Pumpkin Soup
R
Makes: 2 to 4
Method:
Ingredients:
1 kg
Preheat oven to 170˚C. Split bread in half
pumpkin
horizontally, cut into triangles. Combine remaining
ingredients in a small bowl. Brush one side of the
bread with this mixture. Place bread slices on oven
trays on Low Rack. Bake for 8 to 10 minutes, or until
lightly browned. Cool chips on oven trays. Store in
an airtight container. Serve with dips or as an
alternative to potato chips.
1
diced onion
chicken stock
curry powder
2 cups
1 teaspoon
Method:
Peel pumpkin and remove seeds. Dice pumpkin into
3 cm pieces. Place pumpkin and onion in a 3-litre
casserole dish. Cook on HIGH for 15 minutes. Add
stock and curry. Cover and cook on HIGH for 15
minutes. Cool slightly. Purée pumpkin and liquid in a
blender or food processor.
Hommus
Serves: Approximately 2 cups
Ingredients:
250 g
8 cups
Crispy Focaccia Fingers
G
chick pea
water
Serves: 4 to 6
2 tablespoons
3
3 tablespoons
lemon juice
cloves garlic, crushed
olive oil
Ingredients:
1
focaccia bread
(approximately 20 cm square)
butter, softened
50 g
Method:
1 tablespoon
mixed dried herbs
Place chick peas and water in 4-litre casserole dish
and soak overnight. Cover and cook on HIGH for
15 minutes. Then for a further 45 minutes on
MED HIGH. Place all ingredients into food processor
and process for 6 to 8 minutes or until smooth. If
mixture is too thick add extra water. Serve as a dip
with blanched carrot, cauliflower and broccoli.
Method:
Preheat oven to Grill 1. Cut the focaccia through the
centre. Spread with combined butter and herbs. Cut
into 2 cm wedge shaped pieces. Place on High
Rack and cook on Grill 1 for 3 to 4 minutes or until
crisp and brown.
38
Sou p s , Sn a ck s a n d St a r t er s
Potato and Corn Soup
Serves: 6 to 8
Ingredients:
6
rashers bacon,
rind removed
1
onion, thinly sliced
potatoes, peeled and diced
chicken stock
500 g
4 cups
1 can (440 g)
2 tablespoons
creamed corn
flour, mixed with
a little stock
1/2 teaspoon
thyme
salt and pepper
Method:
Chop bacon and place in a 4-litre dish. Cook on
HIGH for 4 to 6 minutes. Remove bacon from dish,
and set aside. Add onion and potatoes to dish and
cook on HIGH for 8 to 10 minutes. Add stock and
cook on HIGH for a further 8 to 10 minutes. Mix flour
with 2 tablespoons of stock and add to dish with
corn, thyme and bacon. Cook on HIGH for
4 to 6 minutes. Stir halfway through cooking.
Season with salt and pepper.
Potato and Corn Soup
Method:
Place onion, garlic and chilli in a 3-litre dish and
cook on HIGH for 1 to 2 minutes. Add tomatoes and
tomato paste and cook on HIGH for 8 to 10 minutes.
Pour in the stock and oregano. Cover and cook on
HIGH for 15 minutes. Purée in a food processor or
blender if desired. Season to taste with salt and
pepper. Serve in individual soup bowls.
Crab and Corn Soup
Serves: 4 to 6
Ingredients:
1 tablespoon
1
oil
onion, finely chopped
boiling chicken stock
creamed corn
salt and pepper
crabmeat, drained
milk
425 ml
1 can (300 g)
1 can (170 g)
150 ml
3 tablespoons
cream
chopped parsley for garnish
Mini Quiches
C
Method:
Makes: 36
Place oil and onion in a 3-litre casserole dish. Cover
and cook on HIGH for 2 to 4 minutes. Add chicken
stock, corn, salt and pepper. Cook on HIGH for 5
minutes. Add crabmeat and milk and mix well. Cook
on HIGH for 3 minutes. Stir in cream and sprinkle
with parsley. Serve.
Ingredients:
4
sheets ready rolled puff pastry
eggs, beaten
milk
3
11/2 cups
125 g
bacon, rind removed,
bacon chopped
spring onions, finely chopped
salt and pepper paprika
6
Spicy Tomato Soup
Serves: 4
Method:
To Cook by Convection:
Ingredients:
Preheat oven to 180˚C. Cut pastry with a scone
cutter and fit into 6 cm diameter greased patty tins.
Beat together eggs and milk and seasoning. Place
small amount of bacon and spring onion in the base
of each pastry case. 3/4 fill each pastry case with
egg mixture. Sprinkle with paprika. Cook on 180˚C
for 15 to 20 minutes.
1
2
2
onion, sliced
small red chillies, chopped
cloves garlic, crushed
2 x 400 g cans tomato pieces
1 tablespoon
tomato paste
chicken stock
dried oregano
salt and pepper
11/2 cups
1 teaspoon
39
Sou p s , Sn a ck s a n d St a r t er s
Savoury French Sticks
Terrine de Pork
Serves: 6 to 8
Makes: 2
Ingredients:
1 kg
125 g
1
2 teaspoons
1 tablespoon
1
Ingredients:
pork, cut into 2.5cm cubes
pork fat, cut into 2.5 cm cubes
egg, lightly beaten
mixed herbs
chopped parsley
onion, finely chopped
freshly ground black pepper
rashers bacon, rind removed
2
1
2
short French sticks
small onion, chopped
rashers bacon, rind removed
and bacon chopped
smooth ricotta cheese
eggs
grated tasty cheese
mixed dried herbs
cayenne pepper
200 g
4
1 cup
6
1/2 teaspoon
Method:
Feed pork and fat gradually into a food processor
until finely minced. Combine meat with egg, herbs,
parsley, onion and pepper. Line a 2-litre rectangular
dish with bacon rashers. Firmly pack meat into
bacon lined dish and fold bacon ends over top of
meat. Cook on MED HIGH for 30 to 35 minutes.
Stand to cool with a heavy weight on top. Serve
cold, sliced, with bread or salad.
Method:
Cut sticks in half lengthwise. Scoop out the centers,
leaving a small border. Place onion and bacon into a
2-litre dish and cook on HIGH for 2 to 3 minutes.
Beat together cheeses, eggs and herbs. Add to
onion mixture, combine well. Place rolls onto a flat
plate and fill with egg mixture.
Cook on MED HIGH for 6 to 8 minutes, rearrange
rolls halfway through cooking. Serve warm or allow
to cool and slice as a snack.
Nachos Supreme
Nuts and Bolts
Serves: 4 to 6
Serves: 6 to 8
Ingredients:
500 g
1
Ingredients:
60 g
2 teaspoons
2 tablespoons
1/2 teaspoon
1/4 teaspoon
125 g
200 g
125 g
1 cup
topside mince
onion, chopped
packet
Taco seasoning mix
tomato paste
Mexican chilli powder
red kidney beans with liquid
packet corn chips
avocado
butter
curry powder
35 g
Worcestershire sauce
salt
garlic powder
packet mixed rice crackers
salted peanuts
packet pretzel sticks
Nutri- Grain
1 can (140 g)
1 teaspoon
1 can (310 g)
180 g
1
1/2 cup
sour cream
grated cheese
paprika
1/2 cup
Method:
Place butter, curry, Worcestershire sauce, salt and
garlic powder in a 3-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remaining ingredients,
mix well and cook on HIGH for 5 to 6 minutes,
stirring twice through cooking. Serve in a bowl with
drinks.
Method:
Place meat and onion in a 2-litre dish. Cover and
cook on MED HIGH for 6 minutes. Mix with a fork
breaking up any large pieces of meat. Add taco mix,
tomato paste, chilli powder and kidney beans. Cook
on MED HIGH for a 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 on
paprika. Cook on MED HIGH for 3 to 4 minutes.
40
Sou p s , Sn a ck s a n d St a r t er s
MC
Spinach Quiche MC
C
Quiche Lorraine
Serves: 4 to 6
Serves: 3 to 4
Ingredients:
Pastry:
Ingredients:
Pastry:
2 sheets
11/4 cups
self-raising flour
pinch salt
butter
water
squeeze lemon juice
egg yolk
ready rolled short crust pastry
Filling:
1
80 g
2 tablespoons
/
2
bunch spinach, stalks removed
and spinach chopped
eggs
milk or cream
nutmeg
4
1
1 cup
1
/
4
teaspoon
Filling:
4
freshly ground black pepper
Gruyere cheese, grated
rashers bacon, rind removed
and bacon chopped
grated tasty cheese
eggs
120 g
1/2 cup
3
Method:
Pastry:
350 ml
cream or evaporated
milk
Place pastry in the base and sides of a greased 23
cm pie plate. Refrigerate for 30 minutes. Prick the
base of the pastry several times with a fork.and
cook on Combination 4 for 10 to 12 minutes.
Method:
Pastry:
Filling:
Sift flour with salt. Rub butter into flour until it
resembles fine breadcrumbs.
Place spinach in a 3-litre casserole dish. Cover and
cook on HIGH for 3 to 5 minutes. Drain well between
two dinner plates. Beat eggs, milk or cream, nutmeg
and pepper together. Add spinach and mix well.
Pour into pastry case and sprinkle with cheese.
Cook on Combination 2 for 20 to 25 minutes.
Add water, lemon juice and egg yolk. Mix well. Turn
onto a lightly floured board and knead lightly.
Roll out pastry to fit a 23 cm pie plate. Prick
thoroughly. Chill for 30 minutes. Preheat oven to
Convection 220˚C. Bake blind for 15 to 20 minutes
on Convection 220˚C. Allow to cool slightly.
Filling:
Place bacon between two sheets of paper towel on
a dinner plate. Cook on HIGH for 4 minutes. Sprinkle
bacon and cheese on cooked pie shell.
Beat eggs, cream or evaporated milk and nutmeg
and pour over bacon and cheese.
Roasted Nuts
Serves: 2 to 4
To Cook by Microwave:
Cook on MED HIGH for 8 to 10 minutes.
Sprinkle with paprika and serve.
Ingredients:
1 cup
raw peanuts
(with or without skins, and unsalted)
salad oil
salt to taste
2 teaspoons
To Cook by Combination:
Sprinkle with paprika then cook on Combination 2
for 20 to 25 minutes.
Method:
Place peanuts in a single layer on a pie plate. Cook
on HIGH for 4 to 6 minutes, stirring every 2 minutes
during cooking until golden brown. Drizzle nuts with
oil and sprinkle with salt. Stir well. Cook on HIGH for
30 to 40 seconds. Stir. Serve hot or cold in a small
bowl.
Frankfurters
Serves: 5
Ingredients
10
frankfurters
water
1/4 cup
Method:
Place frankfurters in a 2-litre casserole dish. Make a
few slits in each frankfurter. Add water to dish.
Cover dish with a lid or plastic wrap.
Cook on HIGH for 4 to 5 minutes.
Tip: To cook one frankfurter, prick and place on a
dinner plate. Cook on HIGH for 30 to 40 seconds.
41
Sou p s , Sn a ck s a n d St a r t er s
Lemon Pepper Chicken Wings
G
Serves: 4
Ingredients:
1/3 cup
lemon juice
olive oil
1/4 cup
2
cloves garlic, crushed
whole grain mustard
chopped parsley
cracked black
peppercorns
1 teaspoon
2 tablespoons
1 teaspoon
1 kg
chicken wings
Method:
Combine first six ingredients. Place chicken in a flat
dish and pour over remaining combined ingredients.
Marinate over night or for at least three hours.
Preheat oven on Grill 1. Arrange marinated chicken
on High Rack. Cook on Grill 1 for 22 to 24 minutes,
turning once during cooking.
Lemon Pepper Chicken Wings
Mini Pizza
Pâté
Makes: 2 to 4
Makes: 2 cups
Ingredients:
4
2 tablespoons
3/4 cup
3/4 cup
50 g
Ingredients:
2
small round pita breads
tomato paste
grated Mozzarella cheese
chopped salami
mushrooms, chopped
tomatoes, chopped
mixed dried herbs
rashers bacon, rind removed
and bacon chopped
small onion, finely
chopped
clove garlic, crushed
butter
chicken livers, trimmed
and cut in half
pepper
1
1
2
125 g
375 g
1 teaspoon
1/2 teaspoon
2 tablespoons
2 tablespoons
Method:
Place pita bread onto a dinner plate. Spread each
piece with tomato paste, then sprinkle with
remaining ingredients. Cook on MEDIUM for 4 to 5
minutes.
brandy
sour cream
Method:
Place bacon, onion, garlic and butter into a 1-litre
casserole dish. Cook on HIGH for 4 to 5 minutes.
Add chicken livers and pepper to mixture. Cover and
cook on MEDIUM for 6 to 7 minutes, stirring halfway
through cooking. Set aside and allow to cool. Place
cooled mixture in a blender or food processor. Add
brandy and sour cream and process until smooth.
Pour into a 2-cup mould and refrigerate until set.
Cheese Straws
C
Makes: 60
Ingredients:
1
sheet ready rolled puff pastry
milk
Parmesan cheese
paprika
1/4 cup
1 cup
2 teaspoons
Method:
To Cook by 2 Level Convection:
Preheat oven to 200°C. Cut each pastry sheet into
10 equal strips (approx. 2 cm wide). Twist pastry
strips and place on a round greased baking tray.
Brush pastry with egg. Mix cheese and paprika
together and sprinkle over each twist.
Cook on 200°C for 10 to 12 minutes or until golden.
42
Sou p s , Sn a ck s a n d St a r t er s
Spinach and Filo Pie
C
Serves: 4 to 6
Ingredients:
1
250 g
4
bunch spinach
Fetta cheese
eggs
1 cup
cream
flour
nutmeg
1 tablespoon
1/2 teaspoon
ground black pepper
clove garlic, crushed
sheets filo pastry
butter, melted
sesame seeds
1
8
40 g
2 teaspoons
Method:
Wash spinach and remove leaves from stalks. Cut
leaves finely and place into a 3-litre casserole dish.
Cover and cook on HIGH for 3 to 5 minutes. Drain
well. Crumble in Fetta cheese.
To Cook by convection:
Preheat oven to 200˚C. In a small bowl, beat eggs
lightly and combine with cream, flour, nutmeg,
pepper and garlic. Place 4 buttered sheets of filo
pastry in base of pie dish.Place spinach and cheese
into pie dish, and pour over egg mixture. Fold one
sheet of filo in half widthwise and lay over top of
spinach mixture. Brush with melted butter and
repeat method with remaining sheets of filo,
brushing with butter between each layer of filo. Trim
off excess filo around edges and press down at the
sides of the dish. Brush with butter and sprinkle with
sesame seeds. With a sharp knife cut a diamond
pattern in top of filo pastry. Place on Low Rack and
cook on Convection 200˚C for 20 to 25 minutes.
Spinach and Filo Pie
Luncheon Egg Ring
Serves: 4 to 6
Ingredients:
4
large spinach leaves,
stalks removed
2 tablespoons
2 tablespoons
1 cup
butter
flour
milk
Vegetable Bake
G
1/2 cup
grated Swiss cheese
cream
Serves: 4 to 6
150 ml
8
Ingredients:
250 g
250 g
eggs
cauliflower, cut into small pieces
broccoli, cut into small pieces
carrots, sliced
water
cottage cheese
egg
cream
lemon pepper
seasoned herbs
grated tasty cheese
salt and pepper
tomato, chopped finely
chopped basil
1
3
2 tablespoons
1/4 cup
1/2 cup
1
Method:
Place spinach leaves onto a plate. Cover and cook
on HIGH for 2 to 3 minutes. Use the spinach to
completely line a 20 cm diameter ring dish. Place
butter and flour into a small bowl and cook on HIGH
for 40 to 60 seconds. Gradually add milk, stirring
well. Cook on HIGH for 2 to 3 minutes, stirring
regularly. Stir cheese and cream into sauce. In large
bowl, beat eggs, salt and pepper. Add tomato, basil
and sauce and mix until well combined. Pour
mixture into spinach lined ring. Cook on MEDIUM for
14 to 16 minutes. Allow to stand for 5 to 10 minutes
before turning out. Serve warm with a salad as a
luncheon dish.
1/2 cup
1/2 teaspoon
1/2 teaspoon
1/2 cup
Method:
Place vegetables and water in a 3-litre casserole
dish. Cover and cook on HIGH for 8 to 10 minutes.
Drain well. Place remaining ingredients except tasty
cheese in a bowl and mix well. Pour over
vegetables. Cook on MED HIGH for 12 to 14
minutes. Sprinkle with tasty cheese. Place on High
Rack and cook on Grill 1 for 5 to 10 minutes.
43
Fis h a n d Sh ellfis h
Directions for Grilling Fish and Shellfish
Place fish or shellfish on preheated High Rack.
Cook for the times recommended in chart.
Whole fish and fish steaks should be carefully
turned over halfway through cooking time.
If desired, turn thick fish fillets over halfway through
cooking.
Cook in oven with High Rack in place on Grill 1 for
fillets and steaks, Grill 2 for whole fish and shellfish.
For lobster tails, remove soft shell centre
(underneath portion) of lobster tails by cutting centre
out with kitchen shears. Loosen lobster from shell
with fingers, leaving meat attached to tail section.
Brush fish and shellfish with melted butter,
To test for desired cooking, the flesh of fish should
easily flake. Seafood should be opaque.
margarine or oil before and during cooking. Basting
helps prevent the fish and shellfish from drying out.
Brush with melted butter.
Carefully turn whole fish and steaks over halfway
through cooking.
Fish and Shellfish Grilling Chart
Food
Grilling Setting
Approximate Cooking Time (in min.)
FISH
Fillets:
1 cm thick
Grill 1
Grill 1
6 to 8
8 to 10
11/2 cm thick
Steaks/Cutlets
2 cm thick
Grill 1
14 to 16
WHOLE FISH
250 g to 375 g
500 g
Grill 2
Grill 2
10 to 12
14 to 16
SHELLFISH
Lobster Tails
250 g to 300 g
Grill 2
Grill 1
Grill 2
12 to 14
4 to 6
Scallops
Sea Scallops 500 g
Prawns
500 g
6 to 8
44
Fis h a n d Sh ellfis h
Directions for Cooking Fish and Shellfish by Microwave
Clean fish before starting the recipe. Arrange fish in
a single layer, do not overlap edges. Prawns and
scallops should be placed in a single layer.
To Cook by Time: Cover dish with plastic wrap.
Cook on the power level and for the minimum time
recommended in the chart below. Halfway through
cooking rearrange or stir prawns or scallops.
Directions for Cooking Fish
by Auto Menu (Sensor Cook):
Clean and prepare fish. Place in a single layer in a
shallow dish. Cover with a lid or plastic film. Select
Fish
Start
. There is no need to select
and press
power level or time as this is a fully automatic
programme. Refer to page 23 and follow directions
in recipes.
Fish and Shellfish Chart for Microwave Cooking by Time
Approximate Cooking Time
(in minutes)
Fish or Shellfish
Fish Fillets
Amount
Power
500 g
500 g
MEDIUM
MEDIUM
4 to 6
4 to 6
Scallops (sea)
Prawns, medium size
(shelled and cleaned)
500 g
MEDIUM
MEDIUM
3 to 5
6 to 8
Whole Fish
(stuffed or unstuffed)
500 g to 900 g
Salmon Mornay
Sweet Scallop Stir Fry
G
Serves: 2
Serves: 2 to 4
Ingredients:
40 g
Ingredients:
butter
onion, diced
flour
dried or
fresh parsley
pepper
prepared mustard
milk
salmon
fresh breadcrumbs
grated cheese
1 tablespoon
1
oil
1
onion, quartered
crushed garlic
large red capsicum, sliced
sticks celery, sliced
sliced water chestnuts
snowpeas
1/4 cup
1 teaspoon
1 tablespoon
1/2 teaspoon
1
/
2
2
2 tablespoons
100 g
1 tablespoon
1 tablespoon
1 tablespoon
500 g
1/2 teaspoon
1/2 cup
honey
1 can (440 g)
sweet chilli sauce
chopped mint
scallops
3/4 cup
1/3 cup
Method:
Place butter and onion in a 4 cup jug. Cook on
HIGH for 1 minute. Add flour and cook on HIGH for
1 minute. Add parsley, pepper, mustard and
gradually blend in milk. Cook on HIGH for 3 to 4
minutes, stir halfway through cooking. Lightly mix
through salmon and liquid into sauce. Pour into a
serving dish and top with breadcrumbs and cheese.
Place on Low Rack and cook on Grill 1 for 5 to 10
minutes.
Method:
Preheat a browning dish on HIGH for 5 to 7 minutes.
Add onions and garlic and cook on HIGH for 1 to 2
minutes. Add remaining ingredients and cook on
HIGH for 3 to 5 minutes, stir halfway through
cooking. Serve immediately.
45
Fis h a n d Sh ellfis h
Cheesy Lobster Mornay
G
Serves: 2
Ingredients:
3 tablespoons
3 tablespoons
1 cup
butter
flour
milk
1/2 cup
grated cheese
cooked lobster
1
juice of 1/2 lemon
pinch of paprika
2 tablespoons
grated cheese, extra
Method:
Melt butter on HIGH for 30 seconds in a 4-cup jug.
Add flour, stir and cook on HIGH for 20 to 30
seconds, stirring halfway through cooking. Add milk
gradually. Stir well. Cook on HIGH for 2 minutes,
stirring halfway through cooking. Add cheese and
mix well. Cut lobster in half lengthwise. Discard all
inedible parts. Sprinkle each half of lobster with
lemon juice. Preheat oven on Grill 1.
Spoon cheese sauce over lobster. Sprinkle with
extra cheese and paprika. Place lobster halves on a
grill tray. Place on High Rack and cook on Grill 1 for
5 to 6 minutes. Serve with lemon slices and parsley.
Lemon Pepper Fish
R
Cheesy Lobster Mornay
Serves: 2
Salmon Pâté
Serves: 21/2 cups
Ingredients:
300 g
fish fillets
lemon juice
1/4 cup
Ingredients:
1 tablespoon
3
1 tablespoon
1 teaspoon
1 teaspoon
cracked black (ground) pepper
butter
spring onions, sliced
plain flour
prepared mustard
salt and pepper
sour cream
mayonnaise
white wine
Method:
In a 1-litre dish place all ingredients. Set on
MEDIUM for 6 to 7 minutes. Stand for 3 minutes.
1/2 cup
Thai Fish Cakes
G
1/4 cup
1/4 cup
Serves: 4 to 6
1 tablespoon
1 can (440 g)
lemon juice
salmon,
drained and bones removed
gelatine
water
Ingredients:
500 g
white fish fillets
red curry paste
cornflour
chopped chilli
fish souce
shallots, chopped
coriander leaves
oil
1 tablespoon
2 tablespoons
1 teaspoon
1 tablespoon
3
1 tablespoon
1/4 cup
Method:
1/4 cup
Place butter and spring onions in a 1-litre casserole
dish. Cook on HIGH for 2 to 3 minutes. Add flour,
mustard, salt and pepper. Stir and cook on HIGH for
1 minute. Stir in sour cream, mayonnaise, wine,
lemon juice and salmon. Purée mixture in a blender
or food processor.
Place gelatine and water in small dish and cook on
HIGH for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 21/2 cup
mould and refrigerate until set.
2 tablespoons
Method:
Preheat oven to Grill 1. Place all ingredients exept
oil in a food processor and blend until smooth. Place
tablespoon of mixture onto an oiled tray. Place on
High Rack and cook on Grill 1 for 8 to 10 minutes
turning halfway through. Serve with sweet chilli
sauce.
46
Fis h a n d Sh ellfis h
Golden Wrapped Fish
C
Serves: 4
Ingredients:
4
2 tablespoons
white fish fillets (500 g)
butter
4
spring onions, finely sliced
mushrooms, finely sliced
salt and pepper
150 g
4
1
sheets ready rolled puff pastry
beaten egg yolk for glazing
sesame seeds
Method:
Pat dry fillets with paper towel. Melt butter in a 2-litre
casserole dish on HIGH for 1 minute. Add spring
onions and mushrooms and cook on HIGH for 1 to 2
minutes. Season with salt and pepper.
To Cook by Convection:
Preheat oven to 220°C. Lay each fillet in the centre
of each sheet of pastry. Place 1 to 2 tablespoons of
the filling over the top of each fish fillet. Fold sides of
pastry to centre and press firmly together. Brush
with egg yolk and sprinkle with sesame seeds. Make
several slits in pastry and place on a lightly greased
baking tray. Place on Low Rack and cook on 220°C
for 15 to 20 minutes.
Seafood Marinara
Seafood Marinara
Barbecue Fish Skewers
G
Serves: 4
Makes: 24 skewers
Ingredients:
Ingredients:
1 kg
250 g
250 g
1
scallops
firm white fish fillets,
cut into long thin strips
melted butter for brushing
prawns, shelled and deveined
squid, (approx. 275 g)
cleaned and sliced
butter
clove garlic, crushed
tomatoes, peeled and chopped
tomato paste
Marinade:
1/4 cup
1 tablespoon
2
2 tablespoons
1
2
lemon juice
olive oil
spring onions, chopped
finely chopped dill
black pepper
1 tablespoon
1 tablespoon
1/4 cup
white wine
1 teaspoon
basil
pepper
chopped parsley
Method:
Place fish in a large mixing bowl.
Mix all marinade ingredients until well combined.
Pour marinade over fish and chill for 2 hours only.
Preheat oven on Grill 1. Thread fish onto skewers
(similar to a snake shape). Brush High Rack with
melted butter. Place skewers on High Rack. Cook
on Grill 1 for 8 to 12 minutes, turning halfway
through cooking. Serve with coconut rice.
Tip: Half freeze fish before slicing so finer strips
may be cut.
Method:
Place cleaned seafood into a 2-litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
HIGH for 1 minute. Add remaining ingredients
except seafood to dish and cook on HIGH for 5
minutes. Purée tomato mixture in a blender or food
processor and pour over seafood. Cook on
MED HIGH for 5 to 7 minutes. Stand for 5 minutes.
Serve with pasta or salad.
47
Fis h a n d Sh ellfis h
Oysters Kilpatrick
Garlic Prawns
G
R
Serves: 2
Serves: 2
Ingredients:
12
2 teaspoons
2 teaspoons
Ingredients:
60 g
1 teaspoon
1 tablespoon
1 tablespoon
500 g
oysters in shell, opened
lemon juice
Worcestershire sauce
salt and pepper
butter
minced garlic
lemon juice
parsley, chopped
green prawns,
shelled and deveined
60 g
bacon, finely chopped
Method:
Preheat oven on Grill 2. Place oysters in shell on a
heatproof serving plate. Sprinkle each oyster with
lemon juice and sauce. Season with salt and
pepper. Sprinkle bacon over each oyster. Place on
High Rack and cook on Grill 2 for 4 to 5 minutes.
Tip: Serve with triangles of buttered brown bread.
Method:
Place butter and garlic in a 20 cm round dish and
cook on HIGH for 1 minute.
Add lemon juice, parsley, and prawns.
Cover and cook on MEDIUM for 3 minutes 30
seconds, stir. Cook on MEDIUM for 3 minutes 30
seconds. Serve in individual ramekins.
Smoked Fish
A
Serves: 2 to 4
Ingredients:
2
Whole Stuffed Fish
A
medium sized smoked
fish fillets (approx. 500 g)
butter, melted
Serves: 2
1 tablespoon
3 tablespoons
Ingredients:
500 g
water
whole fish, cleaned and scaled
(Bream or Snapper)
melted butter
freshly ground black pepper
2 tablespoons
Stuffing:
1 cup
Method:
Place all ingredients in a 3-litre casserole dish.
Cover and cook on MEDIUM for 5 to 6 minutes or
until cooked and fish flakes when tested with a fork.
fresh breadcrumbs
spring onions, sliced
dried basil
4
1 teaspoon
juice of 1/2 lemon
chopped parsley
To Cook by Auto Menu:
Prepare as above. Cover with a lid or plastic wrap.
2 tablespoons
freshly ground black pepper
Fish
Start
, then press
Select
.
Method:
Brush fish cavity with melted butter. Combine
remaining butter with remaining ingredients to make
stuffing. Stuff fish cavity with mixture and secure
opening with wooden skewers or string. Place fish
on a rack in a 3-litre casserole dish and cook on
MEDIUM for 6 to 8 minutes. Stand covered for 5
minutes before serving.
Gingered Whole Fish
R
Serves: 2
Ingredients:
400 g
2 tablespoons
2 tablespoons
1 teaspoon
3
To Cook by Auto Menu:
Prepare as above. Place fish on a rack in a flat
casserole dish. Cover with a lid or plastic wrap.
whole bream
lemon juice
soy sauce
minced ginger
spring onions, sliced
Fish
Start
. Stand covered for 5
Select
, then press
minutes before serving.
Method:
In a 1 litre jug mix lemon juice, soy sauce ginger
and spring onions. Pour over fish in a 2 litre dish.
Set on MEDIUM for 3 to 5 minutes. Turn and cover.
Set on MEDIUM for 3 to 5 minutes.
48
Pou lt r y
Directions for Cooking Whole Poultry by Microwave
Cooking
Season as desired, but salt after cooking. Browning
sauce (e.g. soy, Worcestershire) mixed with equal
parts of butter will enhance the appearance.
After cooking, check the internal temperature of the
bird with a microwave or conventional meat
thermometer, inserted into the thigh 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.
Poultry may be stuffed or unstuffed. Tie legs
together with cotton string. Place on microwave rack
set in a rectangular dish. Place poultry breast-side
down: turn over halfway through cooking. Cover with
wax paper to prevent splattering.
During cooking it may be necessary to shield legs,
wings and the breast bone to prevent overcooking.
Wooden toothpicks can be used to hold foil in place.
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
equalise 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 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 covered casserole. Select a
covered casserole dish 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 in top of bag.
Multiply the weight of the poultry by the minimum
recommended minutes per 500 g. Programme
Power and Time.
49
Pou lt r y
Directions for Grilling Chicken Pieces
Preheat oven with High Rack in place on Grill 1. If
desired, brush chicken with butter, margarine, oil or
sauce before and during grilling. Basting helps
prevent chicken from drying out.
Place chicken skin-side down on High Rack with a
dish underneath, to catch drips.
Cook for times recommended in the chart. Halfway
through cooking, turn chicken skin-side up.
Season after cooking.
To test for desired cooking, cut into chicken.
Chicken should be white in colour, and juices should
be clear.
Turn over halfway through cooking.
Arrange chicken skin-side down.
When done, chicken is white in colour and juices are
clear.
Chicken Grilling Chart
Approximate Cooking Time
(in minutes)
Item
Grill Setting
CHICKEN
4 half Breasts
Cut-up (whole)
8 Drumsticks
4 Thighs
1.4 kg Wings (approx. 6)
4 Marylands
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
15 to 18
20 to 22
20 to 22
18 to 20
18 to 20
18 to 20
15 to 18
4 Kebabs
50
Pou lt r y
Directions for Cooking Poultry by Combination
Wash poultry and pat dry. Season poultry as
desired. Whole poultry may be roasted stuffed or
unstuffed.
Whole Roasting Chickens (1.0 kg to 2.8 kg): Place
chicken on Low Rack, with a dish set underneath, to
catch drips. Shield drumsticks with a strip of foil for
the first 30 minutes of cooking. (Foil should not
touch rack or oven walls, as arcing may occur.)
Whole Turkey (2 kg to 6 kg): Place turkey on Low
Rack, with a dish set underneath, to catch drips.
Halfway through cooking, shield tops of drumsticks
with a strip of foil. (Foil should not touch oven walls,
as arcing may occur.) Drain juice from dish once
during cooking.
To Cook by Manual Combination:
Multiply the ready to cook weight of the poultry by
the minimum recommended minutes per 500 grams.
Programme the Combination Setting and Time.
Whole Duck (1.5 kg to 2.5 kg): Pierce skin at 2 cm
intervals with a fork to allow fat to drain from duck.
Place duck on Low Rack, with a dish set
underneath, to catch drips. Drain juices from dish
once during cooking.
Start
Press
.
To Cook by One Touch Cooking:
Chicken
To programme: Select
then press Start .
, enter the weight,
After cooking allow to stand, covered, for
10 minutes. This stand time allows for easier carving
and finishes cooking. During stand time test for
desired cooking. Small poultry is cooked when
juices run clear and the drumsticks readily move up
and down. Large poultry should be checked with a
meat thermometer inserted in both thigh joints. If
thermometer touches bone, the reading may be
inaccurate.
DO NOT USE A CONVENTIONAL OR
MICROWAVE THERMOMETER IN THE OVEN
WHEN COOKING BY COMBINATION. If poultry is
undercooked, cook a few more minutes at the
recommended Combination Setting.
Poultry Chart for Combination Cooking
Combination Cooking
Auto Menu
Poultry
Chicken
Combination
Cooking
Time
Cooking Directions
Setting
Chicken
Combination 6
15 min./500 g
Place on Low Rack, baste
halfway through cooking.
(up to 2.8 kg)
Chicken
Pieces
(1 to 1.5 kg)
Combination 6
Approx.2/3
conventional
cooking time.
Follow recipe
instructions.
Suitable for pieces alone, or
casseroles.
Turkey
(2 to 6 kg)
Chicken
(up to 3 kg)
Combination 5 15 min./500 g
Place on Low Rack, baste
halfway through cooking.
Duck
(1.5 to 2.5 kg)
Chicken
Combination 5
15 to 18 min./
500 g
Pierce skin at 2 cm intervals.
Place on Low Rack, baste
halfway through cooking.
51
Pou lt r y
Directions for Cooking Poultry Pieces by Microwave
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
Cover with wax paper, or paper towel. Multiply the
weight by the minimum time recommended in the
chart.
Poultry Chart for Microwave Cooking by Time
Poultry
Power
Temperature After
Cooking
Approx. Cooking Time
(minutes per 500 g)
Chicken
MED HIGH
MED HIGH
87˚C
10 to 15
(up to 2.8 kg)
Chicken
(Pieces)
87˚C
6 to 8
Turkey
Duck
MED HIGH
MED HIGH
87˚C
87˚C
10 to 15
10 to 15
Pepper Chicken
Chicken Cacciatore
R
Serves: 4
Serves: 4
Ingredients:
2 tablespoons
4
1 tablespoon
2 to 3
1 tablespoon
2 tablespoons
1/2 cup
Ingredients:
1 kg
butter
chicken drumsticks
can tomatoes
tomato paste
minced garlic
onion, sliced
chicken breast fillets
ground black pepper
cloves crushed garlic
seeded mustard
lemon juice
440 g
1/4 cup
1 teaspoon
1
2 teaspoons
dried oregano
cream
Method:
Method:
In a 3-litre dish mix all the ingredients.
Set on MED HIGH for 12 to 15 minutes.
Turn over. Stir. Set MED HIGH for 15 minutes.
Preheat a browning dish on HIGH for 5 to 7 minutes.
Flatten chicken fillets and press pepper onto each
fillet. Add butter and garlic to browning dish with
chicken and cook on MED HIGH for 6 to
8 minutes. Turn halfway through cooking. Remove
chicken and add mustard, lemon juice and cream to
dish, stir well. Replace fillets into dish and cook on
MED HIGH for 1 to 2 minutes.
52
Pou lt r y
MC
Chicken and Potato Casserole
Tarragon Chicken and Mushrooms
Serves: 4
Serves: 6 to 8
Ingredients:
Ingredients:
1
chicken, cooked
potatoes, peeled and
thinly sliced
1 kg
chicken pieces
500 g
1
onion, sliced
1/2 teaspoon
dried tarragon leaves
salt and peper
mushrooms, finely sliced
cream of mushroom soup
sour cream
1/4 cup
30 g
1
1
2 tablespoons
1 cup
1 teaspoon
1/2 cup
3/4 cup
water
butter
150 g
onion, finely chopped
clove garlic, crushed
plain flour
1 can (440 g)
1/2 cup
chicken stock
French mustard
cream
grated tasty cheese
paprika
Method:
Place chicken and onion in a 4-litre casserole dish.
Cook on MEDIUM for 25 to 30 minutes. Drain away
any excess fat. Season with tarragon and salt and
pepper. Add mushrooms. Cook on MEDIUM for 3 to
4 minutes. Blend together soup and sour cream.
Spoon over chicken. Cover and cook on MEDIUM
for 12 to 15 minutes. Remove chicken to a serving
platter. Stir sauce and spoon over chicken. Serve
with rice or vegetables.
Method:
Remove chicken meat from bones. Place potatoes
and water in a 2-litre casserole dish. Cover and cook
on HIGH for 8 to 10 minutes. Drain. Combine
chicken and potatoes. Set aside. Place butter in a
4-cup glass jug and cook on HIGH for 1 minute. Add
onion and garlic to jug and cook on HIGH for 1 to 2
minutes. Add flour and stir. Gradually add stock and
blend to a smooth paste. Cook on HIGH for 2 to 3
minutes.
To Cook by Combination:
Place all ingredients in a 4-litre casserole, except
mushrooms and sour cream. Cover with lid. Cook on
Combination 5 for 30 minutes. Stir in mushrooms
and sour cream, cover, and continue to cook on
Combination 5 for a further 15 to 20 minutes. Stir
and serve.
Add mustard and cream. Stir well. Pour sauce over
chicken and potato mixture. Sprinkle with cheese
and paprika. Cook on MED HIGH for 4 to 6 minutes.
Serve with vegetables.
Coq au Vin
MC
A
Italian Chicken Casserole
MC
A
Serves: 4 to 6
Serves: 4 to 6
Ingredients:
8 to 12
4
Ingredients:
pickling onions
slices streaky bacon,
1 tablespoon
oil
1
6
clove garlic, crushed
chicken pieces
rinds removed, bacon chopped
chicken pieces
1 kg
125 g
250 g
baby onions or
button mushrooms,
washed and dried
hot chicken stock
4 small peeled and left whole
tomatoes
1 can (425 g)
1/4 cup
3/4 cup
1/4 cup
2
20 g
1 teaspoon
tomato paste
1/2 teaspoon
1/2 teaspoon
100 g
marjoram
red wine
cloves garlic, crushed
butter, cut into pieces
mixed herbs
oregano
button mushrooms
black olives
20
freshly ground black pepper
2 tablespoons
chopped parsley
salt and pepper
Method:
Place onion and bacon into a 3-litre casserole dish
and cook on HIGH for 2 to 3 minutes. Add remaining
ingredients and combine well.
Method:
Place all ingredients into a 3-litre casserole dish and
mix well. Cover.
To Cook by Combination:
To Cook by Combination:
Cover and cook on Combination 5 for 30 to 35
minutes. Remove lid, stir and rearrange chicken
pieces. Continue to cook on Combination 5 for 15 to
20 minutes. Stand 10 minutes before serving.
Cook on Combination 5 for 45 to 50 minutes. Stir
halfway through cooking.
To Cook by Auto Menu:
Prepare as above and cover with a lid. Select
To Cook by Auto Menu:
Casserole then press Start
,
.
,
Prepare as above and cover. Select Casserole
.
then press Start
53
Pou lt r y
Chicken Pie
C
Serves: 4 to 6
Ingredients:
500 g
60 g
chicken thigh fillets, diced
butter
1
onion, chopped
mushroom, sliced
flour
100 g
1/4 cup
1 cup
milk
1 teaspoon
1 teaspoon
mixed herbs
prepared mustard
pepper to taste
grated Swiss cheese
sheets ready rolled puff pastry
1/2 cup
2
Method:
Place chicken into a 3-litre casserole dish and cook
on MED HIGH for 5 to 6 minutes. Place butter and
onion into a 2-litre dish and cook on HIGH for 2
minutes. Stir in flour, cook on HIGH for 1 minute and
gradually add milk stirring constantly. Cook on HIGH
for 2 to 3 minutes or until thick. Add herbs, mustard,
pepper and cheese and mushrooms, mix well. Stir
through chicken and set aside.
To Cook by Convection:
Preheat oven to 200°C. Grease a 20 cm pie dish,
line with one sheet of pastry. Add chicken filling and
cover with other sheet of pastry. Trim edges. Place
on Low Rack and cook on 200˚C for 30 to 40 minutes.
Chicken Curry
Chicken Rolls with Honey Mustard
Apricot Nectar Chicken MC
R
Serves: 4 to 6
Serves: 4 to 6
Ingredients:
40 g
200 ml
1 kg
Ingredients:
8
16
8
pkt French onion soup mix
apricot nectar
chicken Drumsticks
chicken thigh fillets
prunes, pitted
spring onions
2 tablespoon
4 rashers
flaked almonds
rindless bacon, halved lengthwise
Method:
In a 2-litre dish mix apricot nectar and French onion
soup mix. Add chicken drumsticks and mix to coat
with sauce. Cook on Combination 6 for 50 to 55
minutes, turning halfway through cooking.
Honey Mustard Glaze
1 tablespoon
1 tablespoon
1 tablespoon
10 g
brown sugar
French Mustard
honey
butter, melted
ground black pepper
Chicken Curry
R
Serves: 4 to 6
Ingredients:
1
2 tablespoons
500 g
2 cups
1 cup
Method:
onion, chopped
red curry paste
chicken fillets
finely sliced vegetables
coconut milk
Open out each thigh fillet and trim away fat. Place 2
prunes, some spring 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 MED HIGH for 16 to 20
minutes, turning halfway through cooking.
Method:
In a 3-litre dish mix onion and curry paste.
Set on HIGH for 3 minutes. Add chicken. Cook on
MEDIUM for 3 minutes. Stir. Cook on MEDIUM for 3
minutes., Add vegetables, and coconut milk. Cover.
Cook on HIGH for 4 minutes.
54
Pou lt r y
Roast Turkey MC
A
Serves: 6 to 8
Ingredients:
2.5 to 2.8 kg
60 g
turkey
butter
1
1
2
stick celery, finely sliced
small onion, finely chopped
small cooking apples,
peeled and grated
fresh breadcrumbs
brandy
2 cups
2 tablespoons
1 tablespoon
1
parsley, finely chopped
egg
salt and pepper
brandy, extra
oil
2 tablespoons
1 tablespoon
lemon pepper or
seasoned salt
Method:
Clean and pat dry turkey with paper towel. Melt
butter in a 1-litre casserole dish on HIGH for 30 to
40 seconds. Add celery, onion and apples and cook
on HIGH for 5 minutes. Add breadcrumbs, parsley,
egg, salt and pepper. Mix well and stuff mixture into
cleaned turkey.
Pierce skin of turkey with a fork. Secure legs of
turkey with string. Brush with oil. Sprinkle with lemon
pepper or seasoned salt.
Roast Turkey
Stuffed Roast Chicken MC
A
Serves: 4 to 6
Ingredients:
1.5 kg
chicken
2 tablespoons
melted butter
salt and pepper
To Cook by Microwave:
Cook on MED HIGH for 60 to 70 minutes. Stand
covered for 10 minutes before serving.
Stuffing:
1 tablespoon
butter
1
2
small onion, finely chopped
rashers bacon, rind removed
and bacon finely chopped
parsley, finely chopped
mixed herbs
cooked rice
egg
To Cook by Combination:
Prepare stuffing as above. Place turkey on Low
Rack with a dish underneath. Cook on Combination
5 for 60 to 65 minutes. Stand 15 minutes before
serving.
1 tablespoon
1 teaspoon
11/2 cups
1
To Cook by Auto Menu:
Prepare stuffing as above. Place turkey on Low
Rack with a dish underneath. Select
salt and pepper
, enter
Chicken
the weight, then press
.
Start
Method:
Clean and pat dry chicken with paper towel. Brush
chicken with melted butter. Season chicken. Set
aside. To prepare stuffing, melt butter in a 1-litre
casserole dish on HIGH for 30 seconds. Add onion
and bacon and cook on HIGH for 2 minutes. Add all
remaining ingredients and mix well. Place stuffing
into chicken. Secure opening with tooth picks. Tie
legs together with string. Place chicken breast side
down on Low Rack.
Roast Herb Chicken
MC
R
Serves: 4
Ingredients:
1 x 1.5 g
60 g
Chicken
butter
1 tablespoon
1 tablespoon
chopped rosemary
parsley
To Cook by Combination:
Prepare stuffing as above. Cook on Combination
5 for 40 to 55 minutes.
Method:
Place butter in a 2 cup jug. Cook on MED HIGH for
40 seconds. Add rosemary and parsley. Tie legs of
chicken together with string. Brush with butter
mixture. Place breast side down on a rack set in a
dish. Set Combination 6 for 25 minutes. Turn over.
Set Combination 6 for 25 minutes.
To Cook by Auto Menu:
Prepare stuffing as above. Select
, enter
Chicken
the weight, then press
.
Start
55
Pou lt r y
Chinese Chicken Wings
Plum Glazed Quails
G
Makes: 16
Serves: 2 to 4
Ingredients:
Ingredients:
4
1 kg
chicken wings
bottled teriyaki sauce
tomato sauce
Worcestershire sauce
clove garlic, crushed
honey
quails
1/2 cup
1/2 cup
cooked long grain rice
chopped spring onions
finely chopped basil
chopped shelled pistachio nuts
pinch thyme
2 tablespoons
1 tablespoon
1
1 tablespoon
1 tablespoon
2 tablespoons
2 tablespoons
pinch cayenne pepper
minced ginger
milk
plum jam
Hoi-sin sauce
satsuma plums,
drained and seeds removed
red wine
1/4 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
1 can (250 g)
Method:
Place chicken wings in a 3-litre dish. Add all
remaining ingredients. Stir well. Cover and leave to
marinate over night.
To Cook by Microwave:
Remove marinade and cook on MED HIGH for 20 to
25 minutes. Stir halfway through cooking.
1/4 cup
To Cook by Grill:
Method:
Prepare chicken wings and marinade as above.
Preheat oven on Grill 1. Arrange chicken wings on
High Rack and brush with marinade. Cook on Grill 1
for 20 to 22 minutes, Turning over halfway through
grilling and rebrushing with marinade.
Wash, clean and pat dry quails. In a 1-litre dish,
combine rice, spring onions, basil, pistachio nuts,
thyme, cayenne, pepper, ginger and milk. Mix well
and place a 1/4 of the mixture into the cavity of each
quail. Tie the legs together and place quails into a
shallow 2-litre dish. Set aside. In a 2-cup jug,
combine plum jam, hoi-sin sauce and butter. Cook
on HIGH for 30 to 40 seconds. Brush jam mixture
over quails and cook on MED HIGH for 10 to 14
minutes, brush with glaze halfway through cooking.
Cover and allow to stand for 5 minutes whilst
preparing the sauce. Puree plums with wine and
heat in a 2-cup jug on HIGH for 1 to 2 minutes. Pour
sauce over quails and serve with vegetables or
salad garnished with extra pistachio nuts.
Roast Honey Duck Orange Sauce MC
Serves: 4 to 6
Ingredients:
1.5 kg
duck
3 tablespoons
1 tablespoon
1 tablespoon
honey
orange liqueur
vinegar
Ingredients:
2
oranges, juiced
rind of 1 orange
water
1/4 cup
1 tablespoon
1 tablespoon
1 tablespoon
brown sugar
vinegar
orange liqueur
MC
Camembert Chicken
Serves: 4 to 6
Method:
Ingredients:
1.5 kg
125 g
Clean and pat dry duck with paper towel. Pierce skin
at 2 cm intervals with a fork.
Chicken
Camembert cheese,
sliced thinly
Place duck onto a rack into a 2-litre casserole dish.
Place on Low Rack and cook on Combination 6 for
30 to 40 minutes. Brush the combined honey, liqueur
and vinegar over the duck and cook further for 10
minutes or until duck is golden brown. Stand while
preparing sauce.
25 g
butter, melted
Method:
Clean and pat dry chicken with paper towel. Using
the back of a spoon, gently lift the skin away from
the flesh of the bird on the breast. Place the slices
of cheese under the skin. Brush chicken with butter.
Place the chicken on Low Rack breast side up, and
cook on Combination 6 for 50 to 60 minutes, stand
for 15 minutes before serving.
Sauce:
Place all ingredients except rind, vinegar and liqueur
in a 2-cup jug. Cook on HIGH for 11/2 to
2 minutes. Add vinegar and liqueur and cook on
HIGH for a further 30 seconds. Pour sauce over
duck, sprinkle with rind and serve.
56
Pou lt r y
Honey Sesame Drumsticks
Peanut Satay G
R
Serves: 4
Makes: 6
Ingredients:
750 g
Ingredients:
8
boneless chicken,
cut into 2.5 cm cubes
chicken drumsticks
chopped garlic
chopped ginger
soy sauce
honey
sesame seeds
1 teaspoon
1 teaspoon
1/4 cup
Marinade:
1/2 teaspoon
1 teaspoon
1
1 tablespoon
1 tablespoon
1 tablespoon
caraway seeds
ground coriander
clove garlic, crushed
brown sugar
soy sauce
lemon juice
1/4 cup
2 tablespoons
Method:
Marinate chicken in remaining ingredients for 2
hours. Place chicken in pie plate. Cook on
MED HIGH for 9 minutes. Turn over. Cook on
MED HIGH for another 9 minutes.
pinch salt
bamboo skewers
Satay Sauce:
3
red chillies,
seeded and finely chopped
cloves garlic, crushed
1 cm piece ginger, grated
salt
peanut butter
water
sultanas
raisins
vinegar
sugar
2
Grilled Sweet Chilli and Lime Chicken
G
1 teaspoon
1/2 cup
1 cup
Serves: 6
Ingredients:
1
1/4 cup
1/4 cup
1/2 cup
1/2 cup
1/2 cup
1/4 cup
clove garlic, crushed
chopped coriander
sweet chilli sauce
lime juice
1 tablespoon
1/4 cup
2 tablespoons
peanuts
chutney (optional)
6
chicken thigh fillets, halved
Guacamole:
1
1
medium size ripe avocado
clove garlic, crushed
lime juice
Method:
Combine all marinade ingredients in a bowl with
chicken meat and marinate for at least 2 to 3 hours.
Combine all sauce ingredients in a 6-cup jug and
cook on HIGH for 8 to 10 minutes, stirring halfway
through cooking. Purée sauce in a blender or food
processor. Set aside. Preheat oven on Grill 1.
Thread bamboo skewers onto chicken meat and
place on High Rack. Cook for 8 to 10 minutes, or
until cooked, turning once during cooking. Serve
with satay sauce.
1 tablespoon
1/2 cup
lite sour cream
cracked black pepper
Method:
Combine garlic, coriander, chilli sauce, lime juice
and chicken fillets in a 2-litre bowl. Cover. Marinate
for 1 to 2 hours in the refrigerator. Preheat oven to
Grill 1. Arrange marinated chicken on High Rack.
Cook for 12 to 15 minutes, turning halfway through
cooking. Serve with guacamole.
Tip: To reheat sauce: Cook on HIGH for 1 to 2 minutes.
To prepare guacamole:
In a small bowl mash avocado and stir in garlic, lime
juice, sour cream and cracked black pepper to taste.
Soy Chicken and Vegetables
R
Serves: 4
Ingredients:
1 tablespoon
cornflour
oyster sauce
sherry
1/3 cup
1/4 cup
2 tablespoons
2 teaspoons
500 g
soy sauce
minced ginger
chicken fillets, sliced
sliced vegetables
2 cups
Method:
In a 3 litre dish mix cornflour, soy sauce, water and
ginger. Cook on HIGH for 2 minutes. Add chicken
fillets and mix to coat with sauce. Cook on
MED HIGH for 5 to 7 minutes stirring halfway
through cooking. Mix in sliced vegetables. Cook on
HIGH for 3 minutes. Stir and cook for a further 2
minutes on HIGH.
57
Pou lt r y
Chicken Wings in Lemon Sauce
G
Serves: 4 to 6
Ingredients:
1 kg
chicken wings
soy sauce
ginger powder
cloves garlic, crushed
lemon juice
1/4 cup
1 teaspoon
2
1/4 cup
Method:
To Cook by Microwave:
Place chicken wings in a 3-litre casserole dish. Mix
together remaining ingredients and pour over
chicken wings. Marinade for 1 to 2 hours in the
refrigerator.
Cook on MED HIGH for 20 to 25 minutes. Serve hot
with rice.
To Cook by Grill:
Prepare chicken wings and marinade as above.
Preheat oven on Grill 1. Arrange chicken wings on
High Rack and brush with marinade. Cook on Grill 1
for 20 to 22 minutes, turning over halfway through
grilling and rebrushing with marinade.
Chicken Wings in Lemon Sauce
Florentine Chicken
G
Serves: 4
Ingredients:
1/4 cup
Warm Chicken Salad
G
grated carrot
pine nuts
1/4 cup
Serves: 4
100 g
spinach, cooked,
drained and chopped finely
cloves garlic, crushed
pepper to taste
half chicken breast fillets
egg, beaten
water
nutmeg
breadcrumbs seasoned
Ingredients:
1 tablespoon
2 tablespoons
4
2 cups
1
sesame oil
soy sauce
single chicken breast fillets
snow pea sprouts
punnet cherry tomatoes
mixed salad leaves
2
4
1
1 tablespoon
200 g
Dressing:
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
2 tablespoons
1 cup
peanut butter
lemon juice
soy sauce
honey
Method:
Make a stuffing by combining carrot, pine nuts,
spinach, garlic and pepper. Pound chicken fillets till
flat and even. Divide between the chicken breasts.
Fold chicken breasts over the filling and secure with
wooden toothpicks. Combine egg and water. Add a
pinch of nutmeg to the breadcrumbs. Dip each
chicken breast into the egg mixture then into the
breadcrumbs. Brush lightly with oil.
sesame seeds
Method:
Preheat oven to Grill 1. Combine sesame oil and
soy sauce. Brush chicken fillets with this mixture and
place on High Rack. Cook on Grill 1 for 10 to 12
minutes or until just cooked. Turn halfway through
cooking and brush with any remaining soy mixture.
Slice into strips and toss with remaining salad
ingredients and dressing. Serve immediately.
To prepare dressing:
Preheat oven on Grill 1. Place chicken breasts on
High Rack and cook on Grill 1 for 20 to 25 minutes,
turning halfway through cooking.
Place all ingredients in a screw top jar. Shake until
combined.
58
Ma in Fa r e Mea t s
Directions for Cooking Tender Cuts of Meat by Microwave
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
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular dish. Beef rib roast should be placed
cut-side down. Other bone-in roasts should be
l placed fat-side down. Boneless roasts should be
placed fat-side up. Halfway through cooking turn
roasts.
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 by the bones. Foil should extend
about 5 cm down from bones.
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.
The shank, thin ends of boneless roasts should also
be shielded.
Loosely cover baking dish with wax paper or paper
towel to prevent splatter. If a large amount of juice
accumulates in the bottom of the dish, drain
occasionally. If desired, reserve for making gravy.
Multiply the weight of the roast by the minimum
recommended times per 500 g. Programme Power
and Time.
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. If
desired, glaze last 10 to 20 minutes of cooking.
59
Ma in Fa r e Mea t s
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Less-tender cuts of meat such as pot roasts should
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.
be cooked in liquid. Use 1/2 to 1 cup 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.
Multiply the weight of the roast by the minimum
recommended minutes per 500 g. Programme
Power and Time. Turn meat over halfway through
cooking.
Meat Chart for Microwave Cooking
Poultry
Power
Approx. Cooking Time
(minutes per 500 g)
Beef
Roasts
Rare
Medium
Well
Chuck, Flank, Brisket
MED HIGH
MED HIGH
MED HIGH
MEDIUM
8 to 10
10 to 12
12 to 14
25 to 30
Pork
Leg of Pork
Loin of Pork
Pork Chops
Ham Canned (fully cooked)
MED HIGH
MED HIGH
MED HIGH
MED HIGH
12 to 15
12 to 15
6 to
5 to
8
7
Lamb
Medium
Well
MED HIGH
MED HIGH
10 to 12
12 to 15
60
Ma in Fa r e Mea t s
Directions for Cooking Meats by Combination
Season roast as desired, but add salt after cooking.
Salt can be used for cooking Pork.
To Cook by Manual Combination:
Multiply the weight of the meat by the minimum
recommended minutes per 500 grams. Cook meat
on Combination 5 for beef roasts and pork roast
and Combination 4 for lamb roasts using the times
in the following chart.
Beef, Pork and Lamb Roasts: Place fat-side down
on Low Rack with a dish underneath to catch drips.
Place pork rib roasts, rib tips down on Low Rack.
Shield thin ends, cut edges and bony areas to
prevent overcooking. To shield, place a thin strip of
foil over top cut edges of roast. Cover tapered
thinner section of roast with a small square of foil.
(Foil should not touch sides of the oven, as arcing
may occur.) Remove foil halfway through cooking
time. Always turn meats over halfway through
cooking.
To Cook by Auto Menu:
Programme the desired Automatic Combination
,
,
Beef Rare
Beef Medium
Lamb
setting
.
Pork
Start
or
Press
After cooking, allow the
roast to stand covered, for 10 to 15 minutes to allow
the roast to sit and finish cooking.
Roasts are easier to carve after standing.
As with Microwave cooking, roasts cooked by
Combination will continue to cook during the stand
time. During stand time check the internal
temperature of the roast using a Microwave or
conventional thermometer. The thermometer should
not touch bone or fat. If it does, the reading could
be inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook a few
more minutes at the recommended Combination
Setting.
Canned Ham (1.5 kg to 2.5 kg): Place on Low
Rack. Shield top cut edge with a 4 cm wide strip of
foil. Fold foil over top cut edge and down the sides.
(Foil should not touch oven sides, as arcing may
occur.)
Pot Roast (1.2 kg to 1.75 kg): Place meat,
vegetables and seasonings in large oven proof
casserole dish. Cover with a lid. If desired, the pot
roast may be cooked in an oven cooking bag.
Prepare the oven cooking bag according to package
directions. Do not use wire or metal twist-ties. Use
the nylon ties provided, or use a piece of cotton
string or a strip cut from the oven bag. Place bag in
oven proof casserole dish. Place dish on Ceramic
Tray. Cook on Combination 1.
DO NOT USE A MICROWAVE OR
CONVENTIONAL MEAT THERMOMETER IN THE
OVEN WHEN COOKING BY COMBINATION.
Stand 10 to 15 minutes before carving.
Meat Chart for Combination Cooking
Combination Cooking
Combination Setting
MEAT
Cooking
Time
BEEF ROASTS
Rib, Boneless Rib, Top Sirloin
Rare
Medium
Well
5
5
5
11 to 14 min./500 g
14 to 16 min./500 g
18 to 20 min./500 g
Rump, Eye of Round
(High Quality)
Rare
5
5
5
12 to 15 min./500 g
13 to 18 min./500 g
18 to 20 min./500 g
Medium
Well
Beef Tenderloin
Rare
5
5
1
1
16 to 18 min./500 g
22 to 24 min./500 g
11/2 to 2 hrs.total
11/2 to 2 hrs.total
Medium
Pot Roast (11/2 to 1kg)
Chuck
Turn meat over after 1 hour of
cooking)
PORK ROASTS
LAMB ROASTS
MEATLOAVES
CASSEROLES
5
4
1
1
15 to 17 min./500 g
18 to 20 min./500 g
25 to 30 min./500 g
Approx. 2/3 conventional
cooking time
61
Ma in Fa r e Mea t s
Directions for Grilling Meat
Preheat oven with High Rack on Grill 1. Trim excess
turn meat over. Season after cooking. To test for
desired cooking, cut into meat. Red colour indicates
rare, pink indicates medium and grey indicates well
done.
fat from meat. Slash fat with a sharp knife to prevent
meat curling. Place meat on High Rack with a dish
underneath, to catch drips. Cook for times
recommended in chart. Halfway through cooking,
Meat Grilling Chart
APPROX. COOKING TIME
(in minutes)
MEAT
GRILL SETTING
BEEF
Hamburger (approx. 3 cm thick)
Well
Grill 1
12 to 14
Fillet Mignon (approx. 3 cm thick)
Rare
Medium
Grill 1
Grill 1
8 to 10
12 to 14
Steak (approx. 3 cm thick)
Rare
Medium
Well
Grill 1
Grill 1
Grill 1
10 to 12
14 to 16
16 to 18
PORK
Chops 2 cm thick
Frankfurters
Grill 1
Grill 2
Grill 1
Grill 1
Grill 1
16 to 18
4 to
6 to
6
8
Ham Steak 11/2 cm thick
Sausages thick
thin
10 to 12
6 to
8
LAMB
Chops 2 cm thick (8 on rack)
Medium
Grill 1
Grill 1
Grill 1
12 to 14
14 to 16
Well
4 Lambs’kidneys (halved)
6 to
8
Lasagne
MC
C
Serves: 4 to 6
Method:
Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
MED HIGH for 25 to 30 minutes, stirring halfway
through cooking. Melt butter in a 1-litre casserole
dish on HIGH for 30 seconds. Add flour, stir and
cook on HIGH for 20 to 30 seconds. Add milk,
stirring, cook on HIGH for 2 minutes, stirring halfway
through cooking. Add cheese and pepper and mix
well. Place half of the meat sauce into a 4-litre
casserole dish. Layer 5 sheets of lasagne noodles
over meat sauce. Top with remaining meat sauce
and another 5 sheets of lasagne noodles. Spread
cheese sauce evenly over the noodles and sprinkle
with extra Parmesan and Mozzarella cheese.
Ingredients:
250 g
3 tablespoons
3 tablespoons
precooked lasagne noodles
Parmesan cheese, extra
grated Mozzarella cheese, extra
Meat Sauce:
500 g
2
topside mince
onions, finely chopped
tomato puree
cloves garlic, crushed
dried mixed herbs
beef stock cubes
salt and pepper
1 can (425 g)
2
2 tablespoons
3
Cheese Sauce:
3 tablespoons
3 tablespoons
1 cup
2 tablespoons
2 tablespoons
butter
To Cook by Convection:
flour
Preheat oven to 180°C. Place lasagne in oven and
cook on 180°C for 30 minutes. Serve hot with a
green salad and garlic bread.
milk
Parmesan cheese
grated Mozzarella Cheese
ground black pepper
To Cook by Combination:
Prepare as above. Cook on Combination 5 for 20 to
25 minutes or until golden brown.
62
Ma in Fa r e Mea t s
Rack of Lamb MC
Serves: 4
Ingredients:
1
rack of lamb
(approx. 8 cutlets)
1
clove garlic, cut into slices
rosemary
Method:
Score rack of lamb and insert slices of garlic under
skin. Place lamb fat side down on Low Rack.
Sprinkle with rosemary. Cook on Combination 4 for
15 to 20 minutes, turning halfway through cooking.
Stand for 5 minutes before serving.
MC
Seasoned Roast Lamb R
Serves: 4 to 6
Rack of Lamb
Ingredients:
1.6 kg
1 tablespoon
1 tablespoon
lamb leg
seeded mustard
rosemary
Lamb and Mushroom Kebabs
G
Makes: 8 skewers
Method:
Ingredients:
1/4 cup
Place lamb on a rack in a 3 litre dish. Brush with
mustard and sprinkle with rosemary. Cook on
Combination 6 for 27 minutes. Turn over. Cook on
Combination 6 for 27 minutes. Cover, Set timer for
10 minutes and allow to stand.
red wine
lemon juice
oil
clove garlic, crushed
ground coriander
1 tablespoon
1 tablespoon
1
1/2 teaspoon
freshly ground black pepper
boneless leg lamb,
trimmed and cut into 3 cm cubes
mushrooms, stalks removed
oil
500 g
Lambs Fry and Bacon
200 g
1 tablespoon
Serves: 4
Ingredients:
750 g
1/4 cup
250 g
lambs fry
flour
bacon, rind removed
and bacon cut into 2 cm strips
onions, sliced
butter
ground black pepper
chopped parsley
Method:
Combine red wine, lemon juice, oil, garlic, coriander
and pepper in a jug. Place lamb in a bowl. Pour over
liquid. Cover and leave to marinate overnight.
Preheat a browning dish on HIGH for 6 to 7 minutes.
Thread lamb cubes and mushrooms alternately onto
bamboo skewers. Approximately 4 cubes of meat
per skewer. Add oil to browning dish and place
4 skewers in dish. Cook on HIGH for 6 to 8 minutes,
turning once during cooking. Remove skewers and
drain any juices. Preheat the browning dish on HIGH
for a further 3 minutes. Add remaining 4 skewers
and cook on HIGH for 6 to 8 minutes. Serve on a
bed of rice.
2
1 tablespoon
1 tablespoon
Method:
Soak lambs fry in water for 30 minutes, remove skin
and cut liver into thin strips. Coat lambs fry with flour
and shake off any excess. Place bacon and onion
into a 3-litre dish and cook on HIGH for 3 to
5 minutes. Remove and drain well on absorbent
paper. Add half the butter to the dish and half the
sliced lambs fry. Cook on HIGH for 2 to 4 minutes,
stir halfway through cooking. Repeat with remaining
butter and lambs fry. Return all the lambs fry to the
dish and add bacon and onion, season with pepper
and add parsley. Stir well. Cook on HIGH 1 to 2
minutes and serve immediately.
To Cook by Grill:
Prepare as above. Preheat oven to Grill 1. Place
skewers on High Rack and cook on Grill 1 for 10 to
12 minutes.
63
Ma in Fa r e Mea t s
Lamb Chops with Spicy Sauce
A
G
Irish Stew
Serves: 4
Serves: 16
Ingredients:
600 g
1
Ingredients:
Marinade:
1/4 cup
lamb, cut into 2 cm cubes
onion, sliced
medium or dry sherry
tomato paste
lemon juice
cloves garlic, crushed
chilli powder
coriander powder
ground ginger
1
2
1
carrot, peeled and sliced
potatoes, peeled and sliced
stalk celery, sliced
stock
flour
bay leaves
3 tablespoons
2 tablespoons
2
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
500 ml
2 tablespoons
2
1/2 teaspoon
dried rosemary
finely chopped fresh parsley
freshly ground black pepper to taste
lamb loin chops (approx. 800 g)
Method:
8
Trim excess fat off chops. Place all ingredients in a
3-litre casserole dish.
Method:
Combine all marinade ingredients to form a thick
mixture. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours. Remove chops from
marinade (reserving this mixture) and place chops
on a rack in a shallow dish. Cook on MED HIGH for
8 to 10 minutes, turning over halfway through
cooking. Place marinade mixture into a jug and heat
on HIGH for 1 to 2 minutes. Arrange chops on
serving plate then pour the sauce over. Serve
garnished with parsley or watercress.
To Cook by Microwave:
Prepare as above and cover. Cook on MED HIGH
for 20 to 25 minutes.
To Cook by Auto Menu:
Prepare as above and cover. Select
,
Casserole
Start
then press
.
Goulash
Serves: 4
MC
A
To Cook by Grill:
Prepare as above. Preheat oven on Grill 1. Place
chops on Low Rack and cook on Grill 1 for 12 to 14
minutes, turning over halfway through cooking.
Ingredients:
500 g
lamb chops
1
1
onion, finely chopped
clove garlic, crushed
butter or margarine
flour
tomato paste
paprika
small capsicum (green/red pepper),
cut into 2.5 cm cubes
beef stock
1 tablespoon
1 tablespoon
2 tablespoons
1/2 teaspoon
1
Chilli Beef
R
1 cup
2 tablespoons
sour cream
Serves: 4 to 6
Ingredients:
500 g
1
1 teaspoon
1 x 35 g
400 g
Method:
beef mince
diced onion
minced garlic
packet chilli seasoning mix
can tomato puree
can kidney beans, drained
Trim fat and bones from meat and cut meat into 2
cm cubes. Place onion, garlic and butter or
margarine in a 3-litre casserole dish. Cook on HIGH
for 2 to 3 minutes. Add flour, tomato paste and
paprika and cook on HIGH for a further 2 minutes.
Add lamb, capsicum (pepper) and stock.
440 g
To Cook by Microwave:
Cover and cook on MED HIGH for 24 to 26 minutes.
Stir in sour cream and serve with vegetables.
Method:
Place mince, onion, garlic, chilli seasoning and
tomato puree in a 3-litre dish. Mix well. Cook on
HIGH for 10 minutes. Stir halfway through cooking.
Add kidney beans and cook on HIGH for a further
10 minutes. Stir halfway through cooking. Serve in
taco shells with chopped tomatoes and shredded
lettuce or with a salad and crusty bread.
To Cook by Combination:
Prepare as above, cover and cook on Combination
1 for 40 to 45 minutes. Stir in sour cream and serve.
To Cook by Auto Menu:
Casserole
Prepare as above and cover. Select
,
Start
then press
.
64
Ma in Fa r e Mea t s
Roast Beef MC
Corned Beef
A
Serves: 6
Serves: 4
Ingredients:
2 kg
Ingredients:
1.5 to 1.7 kg
1 tablespoon
roast beef
seasoned flour
corned silverside
brown sugar
white vinegar
onion, cut in half
cloves
peppercorns
bay leaf
1 tablespoon
1
4
6
Method:
Place beef on Low Rack with a dish underneath, to
catch drips. Sprinkle beef with seasoned flour.
1
To Cook by Combination:
3 cups
water
Cook on Combination 5 for 40 to 45 minutes, for a
medium result. Stand covered for 10 minutes before
serving.
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in a 4-
litre casserole dish. Add remaining ingredients.
Cover and cook on HIGH for 10 minutes. Turn meat,
cover and cook on MEDIUM for 11/3 to 11/2 hours.
Stand corned silverside in cooking liquid for 10
minutes before serving.
To Cook by Auto Menu:
Beef Rare
Beef Medium
, enter the
Select
weight, then press
or
Start
. Stand covered for 10
minutes before serving.
Yorkshire Pudding
C
Note:
Serves: 6 to 8
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on MED LOW.
Ingredients:
1 cup
plain flour
pinch of salt
egg
milk
1
R
French Onion Beef Casserole
MC
11/2 cups
oil for greasing muffin tins
Serves: 4 to 6
Ingredients:
1
1 teaspoon
200 g
500 g
40 g packet
1/3 cup
2 cups
Method:
chopped onion
mixed dried herbs
diced potatoes
diced chuck steak
French onion soup mix
tomato paste
Sift flour and salt into a bowl. Break egg into flour
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
To Cook by Convection:
Preheat oven to 220˚C. Brush twelve 7 x 3 cm
muffin tins with oil, and place into oven for 2 to
3 minutes to heat oil. Remove tins and pour in batter
until tins are half full. Place on Low Rack and cook
on 220˚C for 15 to 20 minutes or until golden. Serve
with roast beef.
beef stock
Method:
In a 3-litre dish place onion, herbs, and potatoes.
Set HIGH for 5 minutes. Add steak, soup mix,
tomato paste, and beef stock. Cover. Cook on
Combination 1 for 40 to 45 minutes, stirring twice
during cooking. After cooking, allow to stand for 10
minutes.
Curried Beef Loaf
Serves: 4
MC
Ingredients:
400 g
minced beef
salt
freshly ground black pepper
curry powder
mango chutney
2 tablespoons
2 tablespoons
1
onion, peeled and finely chopped
fresh breadcrumbs
egg, beaten
1 cup
1
Method:
Mix the mince with seasonings, carry powder,
chutney, onion and breadcrumbs and bind together
with the egg. Turn into a well greased 500 g loaf tin
and press down. Cook on Combination 1 for 35 to
40 minutes.
65
Ma in Fa r e Mea t s
Mini Meatballs
Apricot Meatloaf
G
Serves: 4
Serves: 4 to 6
Ingredients:
Ingredients:
500 g
1
500 g
topside mince
minced beef
1
onion, finely chopped
clove garlic, crushed
fresh breadcrumbs
tomato sauce
onion, finely chopped
apricot halves,
drained and diced
green capsicum (pepper),
finely chopped
soft breadcrumbs
fruit chutney
1
1 can (425 g)
1/2 cup
1 tablespoon
1
/
2
freshly ground black pepper
Sauce:
11/2 cups
2 tablespoons
2 tablespoons
1
1/2 cup
pineapple pieces, reserve juice
brown sugar
cornflour
1/2 cup
1 tablespoon
chopped parsley
beef stock cube, crumbled
ground black pepper
milk
1/2 cup
beef stock
1/4 cup
vinegar
2 teaspoons
soy sauce
1/4 cup
1
egg
Method:
2 tablespoons
apricot jam
Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half of balls onto a
paper towel lined dinner plate evenly spread. Cook on
MEDIUM for 6 to 8 minutes, turning halfway through
cooking. Set aside. Repeat with remaining mixture.
Method:
Combine all ingredients except jam in a large bowl,
mix well. Place into a lightly greased 12 cm x 20 cm
loaf dish. Cook on MED HIGH for 20 to 25 minutes.
Spread with jam while meatloaf is still warm.
Sweet and Sour Sauce:
Drain pineapple and reserve pineapple juice. In a jug,
combine sugar and cornflour. Add reserved pineapple
juice, beef stock, vinegar and soy sauce. Mix well.
Cook on HIGH for 4 minutes. Stir and add pineapple
pieces. Cook on HIGH for a further 2 to 3 minutes.
Stir well. Spoon sauce over meatballs and serve.
Chinese Beef and Vegetables
R
To Cook by Grill:
Serves: 4 to 6
Prepare meatballs as above. Preheat oven on
Grill 1. Arrange meatballs on High Rack and cook on
Grill 1 for 10 to 12 minutes, turning once during
cooking.
Ingredients:
400 g
1 teaspoon
1 teaspoon
1 tablespoon
2 tablespoons
1/4 cup
rump steak, sliced
chopped ginger
chopped garlic
soy sauce
Hoi Sin sauce
beef stock
3 cups
sliced vegetables of your choice
(e.g. snow peas, broccoli, capsicum)
Beef Stroganoff
Serves: 4
Ingredients:
Method:
1 tablespoon
1
butter
Place rump steak, ginger and garlic in a 3-litre dish.
Cook on HIGH for 1 minute. In a 1-cup jug mix soy
sauce, Hoi Sin sauce and beef stock. Mix into beef.
Cook on HIGH for 2 minutes. Mix in vegetables.
Cook on HIGH for 5 to 7 minutes stirring halfway
through cooking time.
onion, sliced
750 g
rump steak sliced into ribbon
tomato sauce
2 tablespoons
2 tablespoons
200 g
Worcestershire sauce
sliced button mushrooms
cornflour
1 tablespoon
1/2 cup
hot beef stock
1/2 cup
sour ream
1 tablespoon
chopped parsley
Method:
Place butter, onion, meat, sauces and mushrooms
into a 3-litre dish. Cook on MED HIGH for 8 to 10
minutes. Combine stock and cornflour in a small
bowl, then add to meat mixture. Stir well. Cook on
MED HIGH for a further 3 to 5 minutes. Add sour
cream and parsley. Stir and cook on MED HIGH for
2 minutes. Serve with egg noodles or rice.
66
Ma in Fa r e Mea t s
Beef Roll with Spinach and
Spring Onion Stuffing
Serves: 4 to 6
Ingredients:
2
thick skirt steaks
(approx. 500 g each), pounded
Stuffing:
1 tablespoon
butter
clove garlic, crushed
bunch spinach,
1
1
/
2
washed and roughly chopped
spring onions, finely sliced
fresh breadcrumbs
salt and pepper
egg, lightly beaten
slivered almonds
4
1/4 cup
1
1 tablespoon
Sauce:
1 can (410 g)
1
tomato puree
clove garlic, crushed
dried oregano
dried thyme
Beef Roll with Spinach and Spring Onion Stuffing
1/2 cup
Beef Bourguignonne MC
1/2 teaspoon
1/2 teaspoon
A
dried basil
Serves: 4
pinch of pepper
Ingredients:
750 g
1/2 cup
1
topside beef
red wine
clove garlic, crushed
bay leaf
streaky bacon, rind removed
and bacon chopped
button onions, peeled
flour
beef stock
salt
freshly ground black pepper
brandy (optional)
Method:
Using a sharp knife, score the smooth side of the
steaks to form a diamond pattern. Place steaks
scored side down. Set aside. Place butter and garlic
into a 2-litre casserole dish. Cook on HIGH for 30 to
40 seconds. Add spinach and spring onions and
cook on HIGH for 3 to 4 minutes. Allow to cool
slightly. Add breadcrumbs, salt and pepper, egg and
almonds to mixture. Mix until well combined. Place
stuffing onto steaks and roll up lengthwise to form
two long rolls. Secure rolls with string. Place beef
rolls on a rack in a 3-litre casserole dish. Cook on
MED HIGH for 30 to 35 minutes, turning halfway
through cooking. Allow to stand before carving into
slices.
1
125 g
12
1 tablespoon
3/4 cup
2 to 3
tablespoons
125 g
button mushrooms,
cleaned and trimmed
Method:
Sauce:
Trim the meat and cut into 2.5 cm cubes. Place in a
large casserole dish with the wine, garlic and bay
leaf. Cover and leave several hours or overnight in a
refrigerator. Place bacon in a shallow dish, cover
with paper towel and cook on HIGH for 2 to
3 minutes. Mix in the flour then gradually add the
stock. Combine all remaining ingredients except
brandy and mushrooms.
Place all ingredients into a 1-litre pyrex jug and mix
well. Cook on HIGH for 8 to 10 minutes, or until the
sauce is a thick pouring consistency. Pour over beef
and serve.
To Cook by Combination:
Prepare as above, cook on Combination 1 for
50 minutes. Add the brandy and mushrooms and
return casserole to oven uncovered for a further
10 minutes.
To Cook by Auto Menu:
Prepare as above and cover. Select
,
Casserole
then press
.
Start
67
Ma in Fa r e Mea t s
Pepper Pot Beef
MC
A
R
Serves: 4 to 6
Ingredients:
1 teaspoon
1
minced garlic
red capsicum cubed
can tomatoes
cubed beef
tomato paste
410 g
500 g
1/4 cup
1 tablespoon
1 tablespoon
Worcestershire sauce
cracked pepper
Method:
In a 3 litre dish mix garlic, capsicum, tomatoes, beef,
tomato paste, Worcestershire sauce and pepper.
To Cook by Microwave:
Cook on MED HIGH for 35 to 40 minutes or until
meat is tender. Stirring regularly. Serve with steamed
rice.
To Cook by Combination:
Herbed Beef and Mozzarella Roll-up
Prepare as above. Cover and cook on Combination
1 for 50 to 60 minutes or until beef is tender.
Herbed Beef and Mozzarella Roll-up MC
To Cook by Auto Menu:
C
Prepare as above and cover. Select
,
Casserole
Serves: 4
Ingredients:
750 g
then press
.
Start
topside mince
1
1
onion, finely chopped
clove garlic, crushed
black pepper
2 tablespoons
1 tablespoon
1
chopped parsley
Italian herbs
egg, lightly beaten
Mozzarella cheese, grated
Veal and Pineapple Casserole
MC
A
Serves: 4 to 6
250 g
Ingredients:
Tomato Sauce:
1 can (425 g)
1 tablespoon
1 teaspoon
125 g
bacon, rind removed
veal steak, diced
seasoned flour
tomato pieces
tomato paste
dried basil
750 g
2 tablespoons
2
onions, sliced
1 can (450 g)
2 tablespoons
1/2 teaspoon
1 cup
pineapple pieces, stained
parsley, finely chopped
dried basil
Method:
Preheat oven to 190˚C. Mix all ingredients
(except cheese) until well combined. Lay a large
sheet of greaseproof paper onto a work surface.
Place meat on paper and press out firmly to
measure 35 x 25 cm. Sprinkle cheese over meat
mixture leaving a 2 cm border around all sides.
Tightly roll up meat mixture. Place in a 23 x 13cm
loaf tin. Cook on 190˚C for 50 to 55 minutes. Drain
well after cooking. Stand for 5 minutes before
slicing.
tomato puree
1
chicken stock cube, crumbled
Method:
Cut bacon into 3 cm pieces. Combine veal, bacon
and remaining ingredients in a 3-litre casserole dish.
Mix well and cover.
To Cook by Microwave:
Cook on MED HIGH for 30 to 35 minutes. Stirring
halfway through cooking.
To Cook by Combination:
Prepare as above. Cook on Combination 1 for 40 to
45 minutes. Drain well after cooking. Stand for
5 minutes before slicing.
To Cook by Combination:
Prepare as above, cook on Combination 1 for 40 to
45 minutes, stirring halfway through cooking.
Method for Sauce:
Combine all ingredients in a food processor and
process until smooth. Pour into 4-cup jug. Cover with
plastic wrap. Cook on HIGH for 5 to7 minutes.
To Cook by Auto Menu:
Prepare as above, Select
then press
Casserole
,
.
Start
68
Ma in Fa r e Mea t s
Veal Paprika MC
Crispy Spinach Stuffed Pork
MC
Serves: 4
Serves: 6
Ingredients:
Ingredients:
750 g
250 g
1 cup
1
diced veal
1.8 kg
pork roll
bunch spinach,
washed and stalks removed
clove garlic, crushed
juice of 1 lemon
1
mushrooms, sliced
chicken stock
onion, finely chopped
paprika
salt and pepper
flour
/
2
1
1 teaspoon
1/2 cup
pine nuts
2 tablespoons
1 tablespoon
1/2 cup
tomato paste
sour cream
Method:
Unroll pork on a flat surface. Place spinach leaves
garlic and lemon juice in a 3-litre casserole dish.
Cook covered on HIGH for 3 to 4 minutes. Place
spinach mixture on top of pork and sprinkle with
pine nuts. Re-roll pork tightly and secure with string.
Place pork on Low Rack. Cook on Combination 5 for
75 to 85 minutes. Stand covered for 10 minutes
before serving.
Method:
In a 3-litre casserole dish combine veal,
mushrooms,1/2 cup of the chicken stock, onion
paprika and salt and pepper. Cook on HIGH for
10 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
To Cook by Combination:
Prepare as above. Cook on Combination 1 for 35 to
40 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
Barbecued Spare Ribs
G
Serves: 4
Ingredients:
1 kg
pork spare ribs
fruit chutney
tomato sauce
soy sauce
3/4 cup
Italian Sausage and Pepper Casserole
MC
1/2 cup
1 tablespoon
1 tablespoon
Serves: 4
Worcestershire sauce
Ingredients:
4 cups
water
Method:
11/2 cups
500 g
elbow macaroni
Italian sausages or chipolatas
large onions, diced
green capsicums (pepper), diced
tomato purée
salt
pepper
Place all ingredients into a large pyrex bowl and mix
well. Allow the spare ribs to marinate for several
hours or overnight. Preheat grill on Grill 1. Cook
spare ribs on High Rack for 20 to 25 minutes. Turn
halfway through cooking. Serve with rice.
2
2
1 can (425 g)
1/2 teaspoon
1/2 teaspoon
1 teaspoon
1/3 cup
Italian herbs
Parmesan cheese
Roast Pork MC
A
Method:
Serves: 6 to 8
Place water in a 4-litre casserole dish. Cover and
cook on HIGH for 10 minutes. Add macaroni, cover
and cook on HIGH for 8 to 10 minutes. Stand
covered for 5 minutes. Drain. Place sausages in a
3-litre casserole dish. Cover and cook on HIGH for
4 to 6 minutes. Drain, slice into 3 cm pieces. Set
aside. Place onion and capsicum (pepper) in
casserole dish. Cover and cook on HIGH for 4 to
6 minutes. Stir in macaroni, sliced sausages, tomato
purée, salt and pepper, herbs and half the
Parmesan cheese. Cover and cook on Combination
1 for 20 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook as above for a
further 15 minutes.
Ingredients:
2 to 2.25 kg
2 teaspoons
loin of pork, on bone
salt
Method:
Place pork skin side up on Low Rack. Rub salt into
rind of pork,
To Cook by Combination:
Cook on Combination 5 for 1 hour 30 to 45 minutes.
Stand for at least 10 minutes before carving.
To cook by Auto Menu:
Prepare as above. Select
then press
enter the weight,
Pork
,
.
Start
69
Veget a ble Va r iet ies
Directions for Cooking Vegetables by Microwave
appropriate sized container. Vegetables frozen in
Fresh Vegetables
pouch should be placed in a dish and the top
pierced. Cook on HIGH according to directions given
in chart. Vegetables should be cooked covered with
a lid or plastic wrap.
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 HIGH according to time recommended in
charts. Halfway through cooking, stir, turn
vegetables over or rearrange, if required.
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.
Dried Beans or Peas
Place hot tap water, in a 4-litre dish. Bring hot water
to the boil on HIGH for 10 to 12 minutes.
To Cook by Time:
Add beans and 2 tablespoons oil to water. Cook
according to directions in chart. Stir.
Allow to stand covered according to the time
indicated in the charts.
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.
Use in place of canned beans. Allow to stand,
covered, for 15 to 20 minutes after cooking.
Frozen Vegetables
Remove vegetables from package and place in an
Frozen Vegetables Chart
Vegetable
Beans
Quantity
Cooking Procedure
Approximate Cooking Time
(in min.) on HIGH power
250 g
250 g
350 g
250 g
250 g
500 g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
5 to 7
5 to 7
5 to 7
5 to 7
6 to 8
5 to 7
Broad beans
Broccoli (spears)
Brussels Sprouts
Carrots (baby)
Cauliflower
Corn (1/2 cob)
Corn (cobs)
1/2 cob (75 g)
250 g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
3 to 4
5 to 7
Mixed vegetables
Peas
250 g
250 g
250 g
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
Cook in covered 2-litre dish.
5 to 7
5 to 7
5 to 7
Spinach
Dried Beans and Peas Chart
Item
Container
Amount Approx.Time to Boil Hot Water To Cook Beans on MED
of Hot Water on HIGH Covered (in mins.)
LOW Covered (in mins.)
Lentils (250 g)
4-litre dish
4-litre dish
2 litre
2 litre
2 litre
2 litre
10 to 12
10 to 12
10 to 12
10 to 12
15 to 20
Soup mix (250 g)
15 to 20
Split peas (250 g) 4-litre dish
20 to 25
Beans (250 g)
4-litre dish
25 to 30
Soaked overnight
70
Veget a ble Va r iet ies
Fresh Vegetables Chart for Time Cooking
Vegetables should be covered and cooked on HIGH power for best results. Weights given are trimmed weights.
Approximate
Cooking Time
(in min.)
Vegetable
Quantity
Cooking Procedure
on HIGH power
Asparagus
250 g
250 g
Covered dish with 1/2 cup water.
Covered dish with 1/4 cup water.
4 to 6
6 to 8
Beans (sliced)-finely
Beetroot
4 whole
(1 kg)
Covered with 2 cups water in a 4-litre dish.
Stand after cooking 5 mins.
15 to 20
Broccoli
500 g
Flowerets only, in a covered dish with 1/4
cup water.
6 to 8
Brussels sprouts
Cabbage
500 g
500 g
Covered dish with 1/4 cup water.
4 to 6
6 to 8
Shredded, with 1/4 cup water in a covered
dish.
Carrots
4 (sliced finely)
(225 g)
With 1/4 cup water in a covered dish.
4 to 6
Cauliflower
Celery
500 g
In a covered dish, with 1/4 cup water.
6 to 8
6 to 8
6 stalks
(400 g)
Cut in 1 cm angled pieces with 1/4 cup
water, in a covered dish.
Corn
2 cobs (500 g)
4 cobs (1 kg)
Brush with melted butter and cook on a
covered dish.
4 to 6
8 to 10
Eggplant
Onions
1 (500 g)
3 (200 g)
Dice with 1/4 cup water in a covered dish.
4 to 6
6 to 8
Cut in quarters with 1/4 cup water in a
covered dish.
Mushrooms
Peas
250 g (sliced)
250 g
Cook with 2 tablespoons butter in a
covered dish.
3 to 5
4 to 6
Shell peas and place with 1/4 cup water in a
covered dish.
Potatoes mashed
jacket
5 (500 g)
Peeled and quartered with 1/4 cup water.
Prick skins, on paper towel lined plate,
uncovered.
10 to 12
8 to 10
Pumpkin
Spinach
500 g
250 g
Peeled and cut into uniform pieces with 1/4
cup water in a covered dish.
8 to 10
4 to 6
6 to 8
6 to 8
2 to 4
5 to 7
Remove stem, cut leaves into small pieces.
With 1/4 cup water in a dish, covered.
Sweet potato
(Kumara)
500 g
In serving size pieces with 2 tablespoons
butter in a covered dish.
Turnips
500 g
Peeled and sliced finely with 1/4 cup water
in a covered dish.
Tomatoes
2 (300 g)
500 g
Sliced and cooked covered with 1
tablespoon butter in a dish.
Zucchini (Courgette)
Cut in 2 cm pieces in a covered dish.
71
Veget a ble Va r iet ies
Creamed Spinach
Fanned Potatoes
A
C
Serves: 4
Serves: 4
Ingredients:
1
4
1
Ingredients:
50 g
800 g
bunch spinach, roughly chopped
spring onions, finely chopped
clove garlic, crushed
sour cream
butter
potatoes, peeled
salt
2 tablespoons
paprika
salt and pepper
Method:
Melt butter in a 2-cup jug on HIGH for 1 to 2
minutes.
Method:
Wash and drain spinach leaves, spring onions and
garlic in a covered 3-litre casserole dish.
To Cook by Convection:
Preheat oven to 200°C. Cut potatoes widthwise in
thin slices, without cutting right through to the base.
Place potatoes on Low Rack with cut side
uppermost. Pour over melted butter. Sprinkle with
salt and paprika. Cook on 200°C for 40 to
45 minutes, basting occasionally.
To Cook by Microwave:
Cook on HIGH for 6 to 8 minutes.
To Cook by Auto Menu:
Vegetables
Start
Select
, then press
.
To Complete:
Drain well by squeezing between two dinner plates.
Toss through remaining ingredients. Season to taste.
Cook on HIGH for 1 to 2 minutes. Serve.
Savoury Brussels Sprouts
A
Serves: 4
Ingredients:
500 g
2 tablespoons
150 g
Brussels sprouts
butter
bacon, rind removed
and bacon finely chopped
onion, finely chopped
dill or basil
Broccoli and Cheese Sauce
A
Serves: 2 to 3
1
Ingredients:
250 g
1 teaspoon
1 teaspoon
broccoli, washed,
sugar
trimmed and cut into pieces
water
Method:
2 tablespoons
Wash and drain Brussels sprouts. Place in a
covered 2-litre casserole dish.
Cheese Sauce:
2 tablespoons
2 tablespoons
1 cup
To Cook by Microwave:
Cook on HIGH for 4 to 5 minutes. Drain.
butter
flour
milk
grated cheese
mustard
salt and pepper
To Cook by Auto Menu:
3/4 cup
Vegetables
Start
Select
, then press
. Drain.
1/4 teaspoon
To Complete:
Place remaining ingredients in a 2-litre casserole
dish. Cook on HIGH for 3 to 5 minutes. Add Brussels
sprouts and cook on HIGH 1 to 2 minutes. Serve.
Method:
Place broccoli and water in a covered 2-litre
casserole dish.
To Cook by Microwave:
Cook on HIGH for 6 to 8 minutes. Drain and set
aside.
Herbed Vegetables
R
Serves: 6 to 8
To Cook by Auto Menu:
Ingredients:
200 g
200 g
Vegetables
Start
Select
, then press
Drain and
.
sliced snow peas
sliced carrots
set aside.
To Complete:
200 g
2 tablespoons
sliced zucchini
chopped parsley
Place butter in a 4-cup jug and cook on HIGH for 30
seconds. Add flour and mix well. Cook on HIGH for
20 to 30 seconds. Add milk gradually and stir well.
Cook on HIGH for 2 to 3 minutes, stirring halfway
through cooking. Add cheese, mustard, salt and
pepper. Mix well. Pour sauce over broccoli and cook
on MEDIUM for a further 1 minute.
Method:
In a 2-litre dish combine all vegetables. Cover and
Cook on HIGH for 3 minutes. Stir and Cook on
HIGH for a further 3 minutes.
72
Veget a ble Va r iet ies
Tomato Vegetable Casserole
R
Frittata
Serves: 4
Serves: 2 to 4
Ingredients:
400 g
Ingredients:
200 g
1
200 g
1
1
410 g
1/2 cup
1 teaspoon
1 teaspoon
potatoes (approx. 4)
thinly sliced
onion, peeled and sliced
red capsicum (pepper),
finely sliced
green capsicum, finely sliced
medium sized tomato, chopped
chopped basil
sliced mushrooms
egg plant, chopped
zucchini sliced
Capsicum, sliced
onion sliced
can tomatoes
tomato puree
1
1
/
2
1
/
2
1
2 tablespoons
mixed herbs
minced garlic
4
eggs
sour cream
1/3 cup
salt and pepper
butter
grated tasty cheese
Method:
In a 4 litre dish place mushrooms, eggplant,
zucchini, capsicum and onion.
1 tablespoon
1/2 cup
Cover. Cook on HIGH for 8 minutes. Add tomatoes,
puree, mixed herbs and garlic. Cover. Cook on HIGH
for 8 minutes.
Method:
Place potatoes and onion into a 2-litre flat dish and
cook on HIGH for 5 to 7 minutes. Prepare remaining
vegetables. Preheat a browning dish on HIGH for 5
minutes. Beat together eggs and sour cream,
season with salt and pepper. Add butter and all
vegetables to browning dish. Stir quickly. Pour over
egg mixture and cook on HIGH for 4 to 5 minutes.
Sprinkle with cheese and cook on MED HIGH for a
further 8 to 10 minutes. Allow to stand covered for 5
minutes before serving.
Vegetable Curry
Serves: 4 to 6
R
Ingredients:
1
2 tablespoons
3 cups
1 can (440 g)
1 cup
onion sliced
green curry paste
sliced vegetables
chick peas, drained
coconut milk
1 tablespoon
1 tablespoon
1/2 cup
lemon juice
soy sauce
chopped nuts
Method:
In a 3 litre dish place onion and curry paste. Cook
on HIGH for 2 minutes. Add vegetables, chick peas,
coconut milk, lemon juice and soy sauce. Cook on
HIGH for 7 minutes. Sprinkle with nuts.
Stuffed Tomatoes
Serves: 2
Ingredients:
2
tomatoes (large)
fresh breadcrumbs
grated cheese
spring onions, finely sliced
finely chopped parsley
salt and pepper
1/4 cup
1/4 cup
4
Oriental Vegetables
Serves: 4 to 6
1 tablespoon
Ingredients:
1 tablespoon
1/4 cup
extra grated cheese
oil
1 cup
1
1
diagonally sliced celery
large onion, cut into petals
green capsicum (pepper),
cut into 2.5 cm pieces
red capsicum (pepper),
cut into 2.5 cm pieces
sliced mushrooms
Hoi Sin sauce
Method:
Cut tops off tomatoes. Scoop out pulp of tomato with
a teaspoon. Mix with remaining ingredients, except
extra cheese. Place tomatoes in a 1-litre dish. Cook
on HIGH for 1 minute. Spoon mixture back into
tomato shells. Sprinkle tomatoes with extra cheese.
Place tomatoes into a 2-litre casserole dish and
cook on HIGH for 2 to 3 minutes. Serve.
1
1 cup
1 tablespoon
2 teaspoons
soy sauce
Tip:
Method:
To cook 4 stuffed tomatoes, cook on HIGH for 6 to
8 minutes.
Place a browning dish on HIGH for 7 minutes. Add
oil and vegetables and stir well. Cook on HIGH for 4
to 5 minutes, stirring halfway through cooking. Mix
together sauces in a 1-cup glass jug and cook on
HIGH for 1 minute. Pour over hot vegetables and
mix well.
73
Veget a ble Va r iet ies
Cheesy Mashed Potatoes
Serves: 4
Ingredients:
500 g
potatoes, peeled and quartered
water
milk
1/4 cup
1/4 cup
1 tablespoon
butter
grated cheese
pinch of nutmeg
1/4 cup
Method:
Place potatoes and water into a 2-litre casserole
dish. Cover and cook on HIGH for 6 to 10 minutes.
Drain. Mash potatoes with a potato masher. Add
remaining ingredients except nutmeg. Mix well. Cook
on HIGH for 1 minute, sprinkle with nutmeg. Stir well
before serving.
Duchess Potatoes
G
Serves: 4
Ingredients:
500 g
1/4 cup
1
potatoes, peeled and quartered
water
egg, lightly beaten
cream
1/4 cup
Cheese and Ham Filled Potatoes
salt and white pepper
Cheese and Ham Filled Potatoes
A
R
Method:
Serves: 4
Place potatoes and water in a 2-litre casserole dish.
Cover and cook on HIGH for 10 to 12 minutes. Drain
well and mash. Preheat oven on Grill 2. Add egg
and cream, mix until smooth. Season to taste with
salt and pepper. Grease a round baking tray with
melted butter. Place potato mixture into a piping bag
and pipe mixture into approximately 5 cm circles on
the baking tray. Place on High Rack and cook on
Grill 2 for 5 to 7 minutes.
Ingredients:
4
100 g
medium sized potatoes
ham, finely diced
snipped chives
3 tablespoons
40 g
butter
1/2 cup
grated Cheddar cheese
Method:
Place potatoes on a dinner plate. Cook on HIGH for
5 to 7 minutes. Allow to stand for 4 minutes. Cut off
tops of potatoes and scoop out filling. Mash filling
with remaining ingredients. Spoon filling into
potatoes. Cook on HIGH for 3 to 5 minutes.
Mini Baked Potatoes R
G
Serves: 4
To Cook by Microwave:
Cook on HIGH for 6 to 8 minutes.
Ingredients:
500 g
halved chat potatoes
oil, for brushing
dried thyme
To Cook by Auto Menu:
Root Veg.
Start
Select
, then press
.
1 tablespoon
Method:
Place potatoes in a shallow dish. Brush with oil, and
sprinkle with thyme. Place on High Rack and cook
on Grill 1 for 20 minutes. Turn over and rearrange.
Cook on Grill 1 for another 20 minutes.
74
Veget a ble Va r iet ies
Tomato and Onion
Saute Mushrooms
Serves: 4 to 6
Serves: 4
Ingredients:
1 tablespoon
Ingredients:
600 g
butter
tomatoes, thinly sliced (approx. 3)
400 g
1
mushrooms
1
onion, thinly sliced
basil
salt and pepper to taste
clove garlic, crushed
salt and pepper
chopped parsley
1/2 teaspoon
2 tablespoons
Method:
Method:
Place all ingredients in a 2-litre casserole dish. Cook
covered on HIGH for 7 to 10 minutes. Serve with
barbecued steak or grilled meat.
Place Butter in a 2-litre dish and cook on HIGH for
30 to 40 seconds. Add mushrooms, garlic, salt,
pepper and parsley. Cover and cook on HIGH for
3 to 4 minutes. Stir halfway through cooking.
Cabbage Ham and Onion
A
Honey Glazed Carrots
A
Serves: 6
Serves: 4 to 6
Ingredients:
500 g
Ingredients:
500 g
2 tablespoons
2 teaspoons
2 tablespoons
cabbage, shredded
carrots (approx. 4)
brown sugar
butter
2 tablespoons
1
1 tablespoon
125 g
water
onion, finely chopped
butter
ham, finely chopped
salt and pepper
honey
Method:
Peel and thinly slice carrots.
Combine all ingredients in a 2-litre casserole dish.
Method:
Place cabbage and water in a 3-litre casserole dish.
To Cook by Microwave:
Cover and cook on HIGH for 6 to 8 minutes. Serve.
To Cook by Microwave:
Cover and cook on HIGH for 10 to 12 minutes. Drain
and set aside.
To Cook by Auto Menu:
Prepare as above. Cover with a lid or plastic wrap.
To Cook by Auto Menu:
Prepare cabbage as above. Select
Vegetables
Select
then press
. Serve.
Start
,
Vegetables
Start
then press
aside.
. Drain and set
Potato Casserole MC
G
R
To Complete:
Serves: 4 to 6
Place onion and butter in a 1-litre casserole dish
and cook on HIGH for 3 to 4 minutes. Add onion
mixture and ham to cabbage and mix well. Return to
oven and cook on HIGH for 2 to 3 minutes. Season
Ingredients:
750 g
1 cup
1/4 cup
3
sliced potatoes
sour cream
milk
spring onions, sliced
2
bacon rashers, chopped
grated cheese
Potato Wedges
Serves: 4
G
R
1/2 cup
Method:
Ingredients:
500 g
In a 2-litre dish place potatoes, sour cream and milk.
Place on Low Rack and cook on Combination 5 for
30 to 35 minutes. Top with spring onions, bacon and
cheese. Cook on Grill 1 for 10 minutes.
potatoes
oil, for brushing
Method:
To Cook by Microwave:
Cover and cook on HIGH for 18 to 20 minutes.
Stand covered for 5 to 10 minutes before serving.
Cut potatoes into wedges. Place in shallow dish.
Cook on HIGH for 5 minutes. Brush with oil. Place
dish on Low Rack. Cook on Grill 1 for 30 minutes.
75
Veget a ble Va r iet ies
Stuffed Capsicum (Peppers)
Minted Peas
A
Serves: 4
Serves: 4
Ingredients:
Ingredients:
1 kg
1 teaspoon
1 teaspoon
1 tablespoon
4
medium sized green capsicum
fresh peas, shelled
water
butter
chopped mint
salt and pepper
(pepper), remove tops and seeds
cooked rice
1 cup
1/2 teaspoon
1
mixed herbs
onion, finely chopped
finely chopped ham or chicken
cream
1 cup
1/4 cup
Method:
salt and pepper to taste
grated tasty cheese
paprika
1/2 cup
Combine all ingredients in a 1 litre casserole dish.
To Cook by Microwave:
Cover and cook on HIGH for 6 to 8 minutes. Stir and
serve.
Method:
Cook capsicum (pepper) in a 2-litre covered
casserole dish on HIGH for 6 to 8 minutes. Drain off
excess water. Combine rice, herbs, onion, meat,
cream, salt and pepper. Mix well. Fill capsicum
(pepper) with stuffing. Top with grated cheese. Cook,
uncovered, on HIGH for 3 to 5 minutes. Serve
sprinkled with paprika.
Tip: Frozen Peas can be substituted for fresh. 250 g
of frozen peas will take 5 to 7 minutes on HIGH.
To Cook by Auto Menu:
Prepare as above.
Cover with a lid or plastic wrap. Select
Vegetables
,
Start
then press
minutes.
. Stand covered for 2 to 3
Cauliflower Au Gratin
A G
Corn on the Cob
A
Serves: 2 to 4
Serves: 4
Ingredients:
500 g
Ingredients:
cauliflower,
4
cobs corn
butter
salt and pepper
trimmed and cut into pieces
water
butter
small onion, finely chopped
flour
milk
grated tasty cheese
fresh bread crumbs
2 tablespoons
2 tablespoons
2 tablespoons
1
Method:
Place corn cobs in a 3-litre casserole dish and dot
with butter.
2 tablespoons
1 cup
1/2 cup
To Cook by Microwave:
Cook covered on HIGH for 12 to 14 minutes. Stand
covered for 5 minutes. Season with salt and pepper.
2 tablespoons
Method:
Place cauliflower and water in a covered shallow
casserole dish.
To Cook by Auto Menu:
Prepare as above. Cover securely. Select
Vegetables
Start
To Cook by Microwave:
Cook on HIGH for 6 to 8 minutes. Stand covered
while making sauce.
, then press
before serving.
. Stand 5 minutes
To Cook by Auto Menu:
Prepare cauliflower as above. Select
Curried Creamy Beans
Vegetables
,
Start
Serves: 4
then press
. Stand covered
while making sauce.
Ingredients:
2 cups
frozen green beans
cream cheese
sour cream
spring onions, finely sliced
curry powder
salt
To Make Sauce:
2 tablespoons
2 tablespoons
2
Place butter and onion in a 4-cup glass jug. Cook on
HIGH for 2 to 3 minutes. Stir in flour and cook on
HIGH for 1 minute. Add milk gradually. Stir well.
Cook on HIGH for 2 to 3 minutes, stirring halfway
through cooking.
1/2 teaspoon
1/4 teaspoon
To Complete:
Method:
Preheat oven on Grill 1. Drain cauliflower and pour
over sauce. Sprinkle with cheese and breadcrumbs.
Place a dish on Low Rack and cook on Grill 1 for 3
to 5 minutes.
Place beans in a 2-litre casserole dish. Cover and
cook on HIGH for 4 to 6 minutes. Drain and allow to
stand, covered. Mix remaining ingredients in a jug or
a small bowl. Pour over beans and mix well. Cook
on HIGH for 30 to 60 seconds. Serve hot.
76
Rice, Pa s t a a n d Cer ea l
Directions for Cooking Rice and Other Grains by Microwave
Follow directions in chart on page 78 for recommended dish size, amounts of water and cooking time. Add
grain to cold water. Add salt and butter according to package directions.
Cook on HIGH 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.
Directions for Cooking Pasta by Microwave
Follow directions in the chart on page 78 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 times recommended in the chart.
Cook on HIGH. Test pasta for desired cooking before adding more time. Slightly under cook pasta that will be
heated again in casserole. Stir and let stand, uncovered for 5 minutes.
Drain and rinse before serving.
Directions for Cooking Hot Cereal by Microwave
Combine 1/4 cup of quick cooking oats, pinch salt and 2/3 cups hot tap water in a breakfast bowl.
Cook on HIGH for 1 to 2 minutes, stirring halfway
through cooking.
Let stand 1 to 2 minutes before serving. Top as
desired with sugar or spices.
77
Rice, Pa s t a a n d Cer ea l
Directions for Cooking Rice and Other Grains by Microwave
Approx.Time to
Item
Container
Amount
of Cold Water
Cook Grain on
HIGH Uncovered
(in minutes)
Standing Time
(in minutes)
RICE
Brown (1 cup)
4-litre dish
3-litre dish
3-litre dish
3-litre dish
2 cups
11/2 cups
11/2 cups
4 cups
22 to 25
10 to 12
10 to 12
25 to 30
10
5
Long Grain (1 cup)
Short Grain (1 cup)
BARLEY (1 cup)
5
10
Directions for Cooking Pasta by Microwave
Approx.Time to
Item
Container
Amount
of Boiling Water
Cook Pasta on
HIGH Uncovered
(in minutes)
Standing Time
(in minutes)
Egg Noodles medium width
(250 g)
4-litre dish
6 cups
6 to 8
5
Elbow Macaroni, (250 g)
Lasagna Noodles(250 g)
Spaghetti (375 g)
3-litre dish
4-litre dish
4-litre dish
4-litre dish
4 cups
6 cups
4 cups
4 cups
8 to 10
8 to 10
10 to 12
8 to 10
5
5
5
5
Specialty Noodles bows,
shells, etc. (250 g)
Fragrant Coconut Rice
Macaroni and Cheese
R
Serves: 4 to 6
Serves: 4 to 6
Ingredients:
1
2 cups
600 ml
300 ml
1 teaspoon
1 teaspoon
Ingredients:
60 g
2
2 tablespoons
2 cups
1 cup
onion, finely chopped
long grain rice
chicken stock
coconut milk
turmeric
butter
onions, finely chopped
flour
milk
grated tasty cheese
cooked macaroni, drained well
extra grated tasty cheese
paprika
cumin
6 cups
1/2 cup
Method:
Combine all ingredients in a 3 litre dish. Cook on
HIGH for 18 to 20 minutes. Stir and cover. Allow to
stand for 5 to 10 minutes.
Method:
Place butter and onions in a 2-litre casserole dish
and cook on HIGH for 5 minutes. Add flour, mix well
and cook on HIGH for 1 minute. Blend in milk and
cook on HIGH for 4 to 5 minutes, stirring halfway
through cooking. Add cheese and macaroni and
pour into a deep 20 cm round dish.
Top with extra cheese and sprinkle with paprika.
Cook on HIGH for 6 to 8 minutes.
78
Rice, Pa s t a a n d Cer ea l
Seasoned Rice
R
Serves: 6 to 8
Ingredients:
1
1 cup
1 teaspoon
21/2 cups
1/4 cup
onion chopped
long grain rice
thyme
chicken stock
slivered almonds, toasted
Method:
In a 3 litre dish place onion, rice, thyme and chicken
stock. Cook on HIGH for 15 minutes. Stir. Cover.
Stand for 10 minutes. Add almonds, and serve.
Paella
Serves: 6 to 8
Seasond Rice
Ingredients:
Chicken Risotto
R
500 g
mussels in shell
water
green capsicum (pepper), sliced
red capsicum (pepper), sliced
onions, sliced
clove garlic, crushed
butter
long grain rice
peeled tomatoes, roughly chopped
hot chicken stock
pinch saffron powder
cooked diced chicken
peeled green prawns
1/4 cup
Serves: 4
Ingredients:
1
1
2
1
300 g
fresh asparagus, chopped
olive oil
arborio rice
clove garlic, crushed
boiling chicken stock
coarsely chopped cooked chicken
grated fresh parmesan cheese
cream
2 tablespoons
11⁄2 cups
1
4 cups
2 cups
1⁄4 cup
1⁄4 cup
2 tablespoons
2 cups
1 can (440 g)
11/2 cups
11/2 cups
200 g
ground black pepper
coarsely grated parmesan cheese
extra
Method:
Place mussels and water into a 3-litre dish, cover
and cook on MED HIGH for 4 to 5 minutes. Set
aside. Place capsicums (pepper), onions, garlic and
butter into a 4-litre dish and cook on HIGH for 4 to
6 minutes. Add rice and stir well. Cook on HIGH for
2 to 4 minutes. Stir in tomatoes, hot chicken stock
and saffron. Cook on HIGH for 16 to 18 minutes.
Stir in chicken, prawns and mussels and cook on
MED HIGH for 4 to 6 minutes. Stand for
Method:
Place asparagus into a 2-litre dish and cook on
HIGH for 1 minute. Set aside. Place oil, rice and
garlic in a large microwave safe bowl. Cook covered
on HIGH for 1 minute. Add 2 cups of boiling chicken
stock, cook on HIGH for 5 minutes. Stir twice during
cooking. Add remaining chicken stock and cook on
HIGH for another 5 minutes. Add remaining
ingredients along with asparagus and stir into
risotto. Cook covered on HIGH for 3 minutes. Stand
for 5 minutes. Serve topped with extra parmesan
and black pepper.
5 minutes before serving.
79
Rice, Pa s t a a n d Cer ea l
Rice Salad
Serves: 6 to 8
Ingredients:
2 cups
long grain brown rice
2
1
2
spring onions, chopped
red capsicum (pepper), chopped
stalks celery, chopped
dates, stoned and chopped
blanched almonds
1/3 cup
1/4 cup
1/4 cup
sunflower seeds
Dressing:
2 tablespoons
2 tablespoons
2 tablespoons
2 tablespoons
1 teaspoon
1
oil
unsweetened apple juice
cider vinegar
bran
curry powder
clove garlic, crushed
black pepper
Method:
Follow method for boiled brown rice recipe to cook
rice. Drain rice and allow to cool. Combine with
prepared ingredients. Prior to serving, pour dressing
over.
Salad dressing:
Shake all ingredients in a screw top jar until well
mixed.
Creamy Bacon Sauce
Creamy Bacon Sauce
R
Serves: 4
Ingredients:
1
3
1 teaspoon
300 ml
1/4 cup
Spaghetti Meat Sauce
R
chopped onion
bacon rashers, chopped
minced garlic
cream
parmesan cheese
pepper
Serves: 4 to 6
Ingredients:
500 g
minced beef
1
onion, chopped
minced garlic
tomatoes
tomato paste
beef stock cubes
dried mixed herbs
Worcestershire sauce
pepper
1 teaspoon
1 can (425 g)
1 cup
2 tablespoons
chopped fresh parsley
Method:
2
In a 2-litre jug, mix onion, bacon and garlic. Cook on
HIGH for 4 minutes. Add cream cheese, pepper and
parsley. Cook on HIGH for 3 minutes Serve with
fettuccine or your favourite pasta.
1 tablespoon
1 tablespoon
Method:
In a 3 litre dish mix all ingredients. Cook on HIGH
for 9 minutes. Stir. Cook on MED HIGH for 9
minutes. Stir. Cook on MED HIGH for another 9
minutes.
80
Rice, Pa s t a a n d Cer ea l
Pasta Salad
A
Serves: 4
Ingredients:
225 g
1 teaspoon
6 cups
1 tablespoon
45 g
pasta shapes, i.e. shells, twists
salt
boiling water
oil
butter
120 g
4
1
mushrooms, sliced
spring onions, finely chopped
small red capsicum (pepper),
deseeded and cut in julienne strips
small green capsicum,
deseeded and cut in julienne strips
salad oil
1
1/4 cup
3 tablespoons
1 tablespoon
1 teaspoon
2 teaspoons
malt vinegar
tomato paste
poppy seeds
mixed dried herbs
ground pepper to taste
Pesto and Egg Noodles
Method:
To Cook by Microwave:
Chicken and Mushroom Pasta Sauce
Serves: 6
R
Place pasta, salt, water and oil in a large bowl. Cook
on HIGH for 8 to 10 minutes, then leave to stand,
covered for 5 minutes.
Ingredients:
30 g
1
1 teaspoon
2 tablespoons
1/2 teaspoon
11/2 cups
1 cup
butter
To Cook by Auto Menu:
Place pasta, salt, water and oil in a large bowl.
onion chopped
minced garlic
plain flour
mustard
milk
diced cooked chicken
sliced mushrooms
grated cheese
parsley
Pasta
Start
Select
, then press
.
To Complete:
Drain and leave to thoroughly cool. Place the butter
in a bowl and cook on HIGH for 30 to 40 seconds to
melt. Add the mushrooms and cook on HIGH for 11/2
to 2 minutes. Drain and leave to cool.
When pasta and mushrooms are thoroughly cold
place in a large bowl with spring onion and
1 cup
1/2 cup
2 tablespoons
capsicum. Put the salad oil, vinegar, tomato paste,
poppy seeds, herbs and cracked pepper in a screw
topped jar. Shake to thoroughly combine. Pour over
the pasta mixture and stir until all the ingredients are
coated with dressing. Chill well before serving.
Method:
In a 3 litre dish place butter, onion, and garlic. Cook
on HIGH for 3 minutes. Stir in plain flour and
mustard. Cook on HIGH for 1 minute. Whisk in milk.
Set on HIGH for 1 minute. Stir. Cook on HIGH for 1
minute. Mix in chicken, mushrooms, cheese and
parsley. Cook on HIGH for 2 minutes. Stir. Cook on
HIGH for 2 minutes.
Pesto and Egg Noodles
Serves: 6 to 8
Method:
Ingredients:
Place water in a 3-litre casserole dish. Add egg
noodles. Cook on HIGH for 6 to 8 minutes. Mix
together garlic, basil, nuts and cheese. Gradually
pour in olive oil, stirring constantly. Season and stir
through drained noodles.
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.
6 cups
250 g
2
boiling water
packet egg noodles
cloves garlic, crushed
chopped fresh basil leaves
pine nuts, finely chopped
grated Parmesan cheese
olive oil
1/2 cup
1/4 cup
1/2 cup
1 cup
salt and black pepper
81
Ca k es , Mu ffin s a n d Bis cu it s
Caramel Banana Cake
Vanilla Poppy seed Cake
C
A
C
Makes: 1 x 20 cm ring cake
Makes: 1 x 19 x 9 cm loaf pan
Ingredients:
Ingredients:
125 g
1 cup
125 g
butter
brown sugar
eggs, lightly beaten
mashed banana
self-raising flour
bicarbonate of soda
sour cream
butter
3/4 cup
caster sugar
vanilla essence
eggs
plain flour
sour cream
poppy seeds
2
1 teaspoon
2
1 cup
11/2 cups
1 teaspoon
3/4 cup
11/2 cups
1/2 cup
1/4 cup
1 tablespoon
milk
Lemon Icing:
40 g
1/2 cup
pecans, roughly chopped
butter
icing sugar
lemon juice
Caramel Icing:
40 g
11/2 cups
1 tablespoon
butter
brown sugar
sour cream
pecans, roughly chopped
icing sugar
1/2 cup
2 tablespoons
Method:
1/4 cup
Preheat oven to 170°C. Grease and paper line a
19 x 9 cm loaf pan. Cream butter, sugar and
essence until light and fluffy. Beat in eggs, one at a
time until combined. Stir in half the sifted flour and
sour cream and then remaining flour, sour cream
and poppy seeds. Spread mixture into prepared pan.
Place on Low Rack and cook for 50 to 60 minutes.
Stand for 10 minutes before turning onto wire rack.
Spread cold cake with icing.
11/2 cups
Method:
To Cook by Convection:
Preheat oven to 170°C. Cream butter and sugar until
light and fluffy. Beat in eggs until combined. Stir in
banana. Fold in sifted dry ingredients alternately
with sour cream and milk. Stir in pecans. Pour into
greased and lined 20 cm ring pan. Place on Low
Rack and cook for 45 minutes or until cooked. When
cool, spread with caramel icing.
Lemon Icing:
Beat butter until light, before beating in icing sugar
and lemon juice.
Caramel Icing:
Melt butter and brown sugar on HIGH for 1 to 2
minutes. Heat until well combined. Do not boil. Add
sour cream, stir in icing sugar. Spread over cooled
cake. Decorate with pecans.
Coconut and Apricot Cake
C
A
Makes: 1 x 20 cm ring cake
Ingredients:
1 cup
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
chopped dried apricots
1 cup
apricot nectar
butter
raw sugar
eggs, separated
self-raising flour
coconut
Cake/Dessert
Start
Select
125 g
2/3 cup
2
, then press
.
11/2 cups
11/2 cups
Quick Mix Chocolate Cake
Makes: 1 x 20 cm ring cake
Ingredients:
1 cup
1 cup
Method:
To Cook by Convection:
self-raising flour
caster sugar
cocoa
butter, softened
eggs
Preheat oven to 170˚C. Place apricots and nectar in
a small bowl. Cook on HIGH for 3 to 5 minutes.
Grease and line a deep 20 cm ring pan. Cream
butter and sugar until light and fluffy. Beat in egg
yolks, one at a time until combined. Stir in coconut
and half the sifted flour and apricot mixture. Stir in
remaining flour and apricots. Beat egg whites until
soft peaks form. Fold into mixture and spread into
prepared pan. Place on Low Rack and cook for 50
to 60 minutes. Allow to stand for 10 minutes before
turning onto rack to cool.
2 tablespoons
3 tablespoons
2
1/3 cup
milk
Method:
Sift all dry ingredients into a bowl, add butter, eggs
and milk. Beat with a wire whisk for 1 to 2 minutes.
Grease a 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
MED HIGH for 5 to 7 minutes. Stand covered for
5 minutes before turning out. Cool on a wire rack.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Cake/ Dessert
Start
Select
, then press
.
Tip: To soften butter cook on MEDIUM for 10 to 15
seconds.
82
Ca k es , Mu ffin s a n d Bis cu it s
Mocha Carrot Cake MC
Rich Fruit Cake
C
Serves: 4 to 6
Serves: 6 to 8
Ingredients:
Ingredients:
1 cup
self-raising flour
bicarbonate of soda
caster sugar
crushed pineapple
grated carrot
chopped pecan nuts
chocolate
1.5 kg
mixed dried fruit
chopped glacé pineapple
slivered almonds
butter
brown sugar
cinnamon
mixed spice
sherry
water
eggs lightly beaten
golden syrup
parisienne essence
grated lemon rind
grated orange rind
orange juice
plain flour
self-raising flour
bicarbonate soda
1/2 teaspoon
1/2 cup
1/2 cup
1 cup
1/4 cup
1 cup
250 g
1 cup
3/4 cup
60 g
2 teaspoons
2 teaspoons
1/2 cup
2
eggs
oil
1/3 cup
Icing:
1/2 cup
3
60 g
20 g
cream cheese
butter
icing sugar
lemon juice
chopped pecan nuts
1 tablespoon
2 teaspoons
1 teaspoon
2 teaspoons
1/2 cup
11/2 cups
1 tablespoon
1/4 cup
13/4 cups
1/3 cup
Method:
In a bowl place flour, bicarbonate of soda, sugar,
pineapple, carrot and pecan nuts. Place chocolate
into a small bowl and cook on MED HIGH for 40
to 60 seconds, stir halfway through cooking.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes.
Allow to 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.
1/2 teaspoon
Method:
Grease a deep 23 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 5 cm above the edge of
the pan. Combine fruit, almonds, butter, sugar,
spices, sherry and water in a large bowl. Cook on
HIGH for 15 minutes, stir half way through cooking.
Allow to cook slightly.
To Cook by Convection:
To Cook by Combination:
Prepare as above. Place on Low Rack. Cook on
Combination 4 for 25 to 35 minutes.
Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. Place on Low Rack and cook for 11/2 to
2 hours or until cake is cooked. Cover cake with foil.
Allow to cool in pan about 1 hour, before turning
onto a wire rack.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup
icing sugar
Chocolate Fudge
R
4 tablespoons
1 tablespoon
60 g
cocoa
Makes: 25 squares
instant coffee powder
plain sweet biscuits, crushed
copha
vanilla essence
condensed milk
chocolate sprinkles
Ingredients:
300 g
1 can (400 g)
1 cup
60 g
dark chocolate pieces
condensed milk
chopped nuts
1 teaspoon
1/2 cup
Method:
Method:
Grease and line a 20 cm square dish. In a 2-litre
jug, place chocolate pieces and condensed milk.
Cook on HIGH for 2 minutes. Stir. Mix in chopped
nuts. Pour into prepared dish. Chill until set cut in
aquares.
Sift icing sugar, cocoa and coffee into a bowl. Ass
biscuits and mix until well combined. Place copha in
a small bowl and cook on HIGH for 11/2 to
2 minutes. Cool copha slightly and add to dry
ingredients. Mix well. Add vanilla and condensed
milk, combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
83
Ca k es , Mu ffin s a n d Bis cu it s
Muffins
Banana and Pecan Muffins
Apricot Pecan Muffins
C
C
Makes: Approximately 12 to 15
Makes: 12 to 15
Ingredients:
2 cups
1 cup
1 teaspoon
1 cup
Ingredients:
self-raising flour
plain flour
bicarbonate of soda
brown sugar, firmly packed
eggs, lightly beaten
milk
13/4 cups
1/2 cup
1 teaspoon
1
self-raising flour
caster sugar
baking powder
egg
milk
butter, melted
apricots, chopped dried
pecans, roughly chopped
2
3/4 cup
80 g
1 cup
11/2 cups
3/4 cup
1 cup
oil
mashed over-ripe bananas
chopped pecans
1 cup
1/2 cup
Method:
Sift dry ingredients into a bowl, stir in sugar, then
combined egg, milk and melted butter, do not over
mix, batter should be lumpy. Stir in apricots and
pecans. Pour into a greased muffin pan.
Method:
Grease a muffin pan. Sift dry ingredients into a bowl,
stir in sugar, then combined eggs, milk and oil, do
not over-mix, batter should be lumpy. Stir in banana
and pecans. Pour into muffin tins.
To Cook by Convection:
Place on Low Rack and cook on 210°C for 18 to 20
minutes. Allow to stand before removing from pan.
Cool on a wire rack.
To Cook by Convection:
Place on Low Rack and cook on 210°C for 18 to 20
minutes. Allow to stand before removing from pan.
Cool on a wire rack.
Apple Spice Muffins
C
Makes: Approximately 12 to 15
Ingredients:
2 cups
1 cup
1 teaspoon
1 cup
Blueberry Muffins
C
R
self-raising flour
plain flour
bicarbonate of soda
brown sugar, firmly packed
eggs, lightly beaten
milk
Makes: 6
Ingredients:
3 cups
1/2 cup
1/2 cup
2
plain flour
2
brown sugar
caster sugar
eggs
11/2 cups
3/4 cup
2 teaspoons
1 cup
oil
ground cinnamon
finely chopped apple
1 cup
1 cup
milk
melted butter
1 tablespoon
1 tablespoon
300 g
baking powder
cinnamon
blueberries
Method:
Grease a muffin pan. Sift dry ingredients into a bowl,
stir in sugar, then combined eggs, milk and oil, do
not over mix, batter should be lumpy. Stir in
cinnamon and apple. Pour into muffin pans.
To Cook by Convection:
Place on Low Rack and cook on 200°C for 20 minutes.
Stand 2 minutes, remove from pan, cool on a wire rack.
Method:
Preheat oven to 190°C. In a 4-litre dish mix all
ingredients. Spoon mixture into a greased 6 muffin
pan. Place on Low Rack and cook on 190°C for 20
minutes.
84
Ca k es , Mu ffin s a n d Bis cu it s
Lace Biscuits
Chocolate Chip Cookies
C
C
Makes: 30 large cookies
Makes: 18 to 20 biscuits
Ingredients:
Ingredients:
250 g
1 cup
1 cup
1 teaspoon
2
3 cups
250 g
butter
2 tablespoons
1/4 cup
60 g
liquid glucose
brown sugar
butter, melted
plain flour
brown sugar
caster sugar
vanilla essence
egg
self-raising flour
choc bits
1/3 cup
60 g
almonds, finely chopped
Method:
Combine glucose and sugar in a 1-litre casserole
dish. Cook on MEDIUM for 2 to 3 minutes. Add
melted butter to glucose mixture. Stir in flour and
almonds. Mix well.
Method:
To Cook by 2 Level Convection:
Preheat oven to 180°C. Cream butter and sugar
together until light and fluffy. Beat in vanilla and
eggs until well combined. Fold in flour and chocolate
bits. Place tablespoons of mixture on greased
baking trays. Cook on 180°C for 12 to 15 minutes or
until golden brown.
To Cook by Convection:
Preheat oven to 180°C. Place small teaspoonful of
mixture 8 cm apart onto a greased oven tray (It is
best to cook one tray at a time.). Place on Low Rack
and cook on 180°C for 8 to 10 minutes. Stand for 1
minute before removing biscuits from tray, to allow
edges to firm for easier removal.
Cinnamon Crisps
C
Makes: Approximately 25
Tip: To make brandy snaps wrap hot biscuits
around the handle of a wooden spoon and allow to
cool. Fill centers with whipped cream.
Ingredients:
125 g
butter
1 cup
caster sugar
vanilla essence
egg
self-raising flour
cinnamon
Note: Liquid glucose is available at most health food
shops.
1 teaspoon
2
21/2 cups
2 teaspoons
Method:
To Cook by 2 Level Convection:
Anzac Biscuits
C
Makes: 36 to 40 biscuits
Preheat oven to 180°C. Cream butter and sugar
together until light and fluffy. Beat in vanilla and eggs
until well combined. Fold in flour and cinnamon.
Place tablespoons of mixture on greased baking
trays. Cook on 180°C for 12 to 15 minutes or until
golden brown.
Ingredients:
125 g
butter, melted
1 teaspoon
1 teaspoon
2 tablespoons
1 cup
golden syrup
bicarbonate of soda
hot water
rolled oats
1 cup
1 cup
1 cup
coconut
plain flour
brown sugar
Lemon Poppy Seed Cookies
C
R
Makes: Approximately 25
Ingredients:
125 g
1 cup
Method:
To Cook by 2 Level Convection:
butter
caster sugar
lemon zest
poppy seeds
lemon juice
eggs
Preheat oven to 160°C. Combine bicarbonate of
soda and water in a small bowl. Add dry ingredients
and water mixture to butter and syrup. Mix well.
Place small teaspoons of mixture on a greased
baking trays, allowing room for spreading. Cook on
160°C for 12 to 14 minutes. Leave on the tray for a
few minutes, then transfer to wire cake rack until
biscuits are cool.
1 tablespoon
1 tablespoon
1 tablespoon
2
11/2 cups
self-raising flour
Method:
To cook by 2 Level Convection:
Preheat oven to 180˚C. Cream butter and sugar
together until light and fluffy. Beat in lemon zest,
poppy seeds, lemon juice, eggs until well combined.
Fold in flour. Place tablespoons of mixture on
greased baking trays. Cook on 180˚C for 12 to 15
minutes or until golden in color.
85
Slices , Des s er t s a n d Pa s t r ies
Chocolate Brownies
MC
C
A
R
Makes: 20 cm square pan
Ingredients:
125 g
200 g
1 cup
1 teaspoon
2
butter
dark chocolate,chopped
caster sugar
vanilla essence
eggs
1 cup
plain flour
nuts, chopped
3/4 cup
Method:
Preheat oven to 180˚C. Grease and paper line a 20
cm square pan. Melt butter and chocolate on MED
HIGH power for 2 to 3 minutes, stirring once. Stir in
sugar, vanilla, eggs, flour and nuts. Spread into
prepared pan. Cook on Low Rack for 25 to 30
minutes. Allow to cool, remove from pan and spread
with prepared topping. Cut into small square.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
Cake/Slice
Start
, then press
.
To Cook by Combination:
Prepare as above. Cook on Combination 4 for 25 to
30 minutes.
Apple Slice
Apple Slice
Apricot Honey Slice
C
R
Makes: 2 slices
Makes: 20 squares
Ingredients:
3
Ingredients:
185 g
cooking apples,
peeled and sliced thinly
cinnamon
pinch nutmeg
sheets ready rolled puff pastry
egg, lightly beaten
butter
honey
2 tablespoons
250 g
1/4 teaspoon
ginger nut biscuits, crushed
chopped pecans
coconut
1/2 cup
2
1
1/2 cup
1 cup
chopped dried apricots
caster sugar
Method:
Method:
Grease and line an 18 x 28 cm dish. In a 2 litre dish
place butter and honey. Cook on HIGH for 2
minutes. Stir in biscuits, pecans, coconut and dried
apricots. Press into the prepared dish. Chill until firm
cut into squares.
Place apples, cinnamon and sugar into a 2-litre
casserole dish. Cook covered on HIGH for 3 to
5 minutes. Drain well.
To Cook by Convection:
Preheat oven to 210˚C. Cut sheet of pastry in half.
Place 2 halves of pastry side by side on a bread
board. Place apple mixture on top leaving a 2 cm
border around the edge. Brush edges with beaten
egg and place remaining half of pastry on top of
apple mixture. Secure edges together. Brush top
with egg.
Cut slits across the top of pastry. Sprinkle with
caster sugar. Place slice on a greased baking tray.
Place on Low Rack and cook on 210˚C for 15 to 20
minutes.
86
Slices , Des s er t s a n d Pa s t r ies
Caramel Coconut Slice
Lemon Coconut Meringue Slice
MC
MC
A
A
Makes: 1 x 19 x 28 cm pan
Makes: 1 x 19 x 28 cm pan
Ingredients:
100 g
Ingredients:
butter
90 g
butter
caster sugar
plain flour
cornflour
condensed milk
eggs, separated
grated lemon rind
lemon juice
caster sugar, extra
desiccated coconut
slivered almonds
1/2 cup
1/2 cup
1/2 cup
1/2 cup
Filling:
1 can (400 g)
2 tablespoons
1/3 cup
40 g
plain flour
self-raising flour
coconut
1/4 cup
3/4 cup
1/3 cup
1 can (400 g)
2
caster sugar
sweetened condensed milk
golden syrup
brown sugar
2 teaspoons
1/2 cup
1/4 cup
1/2 cup
1/2 cup
butter
Topping:
2
eggs
caster sugar
coconut
1/3 cup
2 cups
Method:
Grease and paper line a 19 x 28 cm lamington pan.
Cream together butter and sugar. Gradually add
sifted flours and knead lightly until combined.
Spread over base of prepared pan. Combine
condensed milk, egg yolks, lemon rind and juice in a
bowl, cook on MED HIGH for 3 to 4 minutes,
stirring twice. Spread over base. Beat egg whites in
a small bowl until soft peaks form, gradually add
extra sugar. Add desiccated coconut, spread over
filling and sprinkle with slivered almonds. Cook on
Combination 2 for 30 to 35 minutes.
Method:
Grease and paper line a 19 x 28 cm lamington pan.
Melt butter on HIGH for 1 to 2 minutes. Sift flours
into bowl, stir in coconut, sugar and butter. Press
over base of prepared pan. Spread filling over base
and sprinkle with topping. Cook on Combination 2
for 30 to 35 minutes. To prepare filling, place all
ingredients in a bowl and cook on MED HIGH for 3
to 5 minutes, stirring twice during cooking. To
prepare topping, combine all ingredients and mix
well.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Cake/Slice
Start
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Select
, then press
.
Cake/Slice
Start
Select
, then press
.
Muesli Slice
Honey Almond Brownies
C
Makes : 20 squares
Makes: 6
Ingredients:
125 g
Ingredients:
125 g
butter
butter
1 cup
brown sugar
honey
natural muesli
coconut
sultanas
dark cooking chocolate, melted
200 g
white chocolate
sugar
honey
vanilla essence
eggs
plain flour
3 tablespoons
2 cups
1 cup
3/4 cup
1/4 cup
2 teaspoons
2
1/2 cup
50 g
1 cup
3/4 cup
blanched almonds
Method:
Combine butter, sugar and honey in a 2-litre dish
and cook on HIGH for 1 to 2 minutes. Add muesli,
coconut and sultanas, mix well. Press into an
18 cm x 28 cm flat dish. Cook on HIGH for 4 to
5minutes. Mark into squares and cool in dish. When
cool drizzle with melted chocolate.
Method:
Melt butter and chocolate on MED HIGH for 1 to 2
minutes. Add sugar, honey, vanilla essence and
eggs and mix well. Add flour and almonds. Pour into
a greased and lined 20 cm square deep pan.
To Cook by Convection:
Place on Low Rack and cook on 180˚C for 35 to 40
minutes. No pre-heating is necessary. Cool
completely before removing from a pan.
87
Slices , Des s er t s a n d Pa s t r ies
Speedy Chocolate Bit Slice
MC
Peanut and Sultana Slice MC
C
A
R
A
Makes: 1 x 20 cm slice pan
Makes: 1 x 19 x 28 cm pan
Ingredients:
90 g
125 g
250 g packet
1 cup
1 cup
1 can (400 g)
Ingredients:
butter melted
sweet biscuit crumbs
chocolate bits
shredded coconut
chopped nuts
sweetened condensed milk
185 g
1/2 cup
1/2 cup
1 cup
1 cup
1 cup
butter
caster sugar
sultanas
raw unsalted peanuts
coconut
plain flour
Method:
Method:
Preheat oven to 180˚C. Grease and paper line a 20
cm square pan. Pour butter into prepared pan.
Sprinkle evenly with biscuits followed by chocolate
bits, shredded coconut and nuts. Pour over
condensed milk. Place on Low Rack and cook for 30
to 35 minutes.
Grease and paper line a 19 x 28 cm lamington pan.
Melt butter on HIGH for 1 to 2 minutes. Stir in sugar,
sultanas, peanuts and coconut, then shifted flour.
Press mixture into base of pan and cook on
Combination 4 for 25 to 30 minutes.
To Cook by Auto Menu:
To Cook by Combination:
Prepare as above. Place on Low Rack. Select
Cake/Slice
Start
Prepare as above. Place on Ceramic Tray. Cook on
Combination 4 for 25 to 30 minutes. Allow to cool
before removing from pan and cutting inro squares.
, then press
.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
Cake/Slice
Start
, then press
.
Chocolate Peanut Butter Cheesecake MC
Serves: 6 to 8
Ingredients:
Base:
250 g
Honey Oaty Slice MC
A
peanut cookies, finely crushed
butter
125 g
Makes: 1 x 27 x 17 cm Swice roll pan
Filling:
2 x 250 g
1/2 cup
1 cup
Ingredients:
1 cup
packets cream cheese, softened
brown sugar
crunchy peanut butter
eggs
vanilla essence
sour cream
rolled oats
plain flour
coconut
1 cup
3/4 cup
2
3/4 cup
sugar
1 teaspoon
1/2 cup
Topping:
150 g
125 g
butter
honey
water
bicarbonate of soda
3 tablespoons
2 tablespoons
1/2 teaspoon
chocolate
sour cream
1/4 cup
Method:
Method:
Grease and paper line a 27 x 17 cm slice pan.
Combine oats, flour, coconut and sugar in a large
bowl. In a 2-litre pyrex bowl, place butter, honey and
water and cook on HIGH for 1 to 2 minutes, stir in
bicarbonate of soda. Pour over dry ingredients, stir
until well combined. Press into pan. Cook on
Combination 4 for 15 to 20 minutes, cool before
cutting.
Melt butter in a 1 litre casserole dish on HIGH for
30 to 40 seconds. Add crushed biscuits and
combine. Press biscuit mixture evenly over base
and sides of a greased 20 cm spring form tin.
Refrigerate until firm. Place filling ingredients into a
mixing bowl, beat until mixture is combined. Pour
mixture into chilled biscuit base. Place in oven, on
Low Rack, cook on Combination 3 for 30 to 35
minutes. Allow to cool and spread with topping.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
Topping:
Cake/Slice
Start
, then press
.
Melt chocolate in a 2-cup jug on MED HIGH for 1 to
2 minutes. Stir in sour cream.
Spread over cheesecake.
88
Slices , Des s er t s a n d Pa s t r ies
Apricot Cheesecake
Honeycomb Cheesecake
C
Serves: 8 to 10
Serves: 6 to 8
Ingredients:
250 g
Ingredients:
250 g
plain biscuits
packet honey snap biscuits,
90 g
butter
crushed
butter
gelatin
water
1/4 cup
250 g
apricot jam
ricotta cheese
chopped dried apricots
eggs
caster sugar
cream
125 g
3 teaspoons
1/4 cup
375 g
1 cup
2
cream cheese
caster sugar
vanilla essence
thickened cream
chocolate coated honeycomb bars,
crushed
1/2 cup
300 ml
2 tablespoons
1 teaspoon
1/2 cup
1 teaspoon
300 ml
3
flour
vanilla essence
Method:
Crush or process biscuits until fine. Melt butter in a
bowl on MED HIGH for 30 to 60 seconds.
Method:
Place butter in a 2-litre bowl and cook on HIGH for 1
minute. Add biscuit crumbs, mix well. Press mixture
into base and sides of a 22 cm spring form tin.
Refrigerate while making filling. Place water in a
small bowl, sprinkle with gelatin. Heat on MEDIUM
for 30 to 40 seconds to dissolve, DO NOT BOIL.
Place cream cheese into a mixing bowl, add sugar
and vanilla essence. Beat until smooth with electric
mixer. Beat cream in a small bowl until soft peaks
form. Stir gelatin mixture into the cheese mixture,
add cream and chocolate honeycomb bars. Pour
into the crust, refrigerate until set.
Combine with biscuit crumbs and press onto the
base of a 25 cm flan dish. Warm jam in a small bowl
on MED HIGH for 30 seconds. Brush jam over
biscuit base. Refrigerate while making filling.
To Cook by Convection:
Preheat oven to 160˚C. Beat together the remaining
ingredients until well combined and pour into the
biscuit base. Place on Low Rack and cook on 160˚C
for 55 to 60 minutes. Refrigerate until cold before
slicing.
If desired, decorate with whipped cream, drained
canned apricot halves and roughly chopped pecans.
Zesty Cheesecake
Lemon and Pineapple Cheesecake
Serves: 6 to 8
Serves: 6 to 8
Ingredients:
250 g
125 g
Filling:
250 g
400 g
Ingredients:
sweet biscuits, finely crushed
butter
125 g
180 g
250 g
1/3 cup
butter
sweet plain biscuits, crushed
cream cheese, softened
sugar
juice and rind of 1 lemon
eggs
cream cheese
sweetened condensed milk
lemon or lime rind
lemon or lime juice
gelatin
3 teaspoons
2
1/3 cup
1/3 cup
flour
1 teaspoon
1 tablespoon
1 can (450 g)
crushed pineapple, drained
water
Method:
Method:
Base:
Place butter in a 1-litre dish and cook on HIGH for 1
minute. Add biscuit crumbs, mix well. Press mixture
into a 23 cm pie plate. Refrigerate while making
filling. Place cream cheese into a mixing bowl, add
sugar mix well. Add juice and rind of lemon, eggs
and flour, mix well. Fold through pineapple. Pour
filling into chilled biscuit base. Elevate pie dish and
cook on MEDIUM for 10 to 12 minutes. Refrigerate
until cold before serving.
Place butter in a 2-litre bowl and cook on HIGH for
1 minute, add biscuit crumbs. Press mixture evenly
over base and sides of a lightly greased spring form
tin. Refrigerate while preparing filling.
Filling:
Beat cream cheese in a small bowl with electric
mixer until smooth, add condensed milk, rind and
juice, beat until smooth. Place water in a 1-cup jug,
sprinkle gelatin over water and cook on MED HIGH
for 30 seconds, add and mix into lemon mixture.
Pour into base and refrigerate until set. Garnish with
strawberries and cream.
89
Slices , Des s er t s a n d Pa s t r ies
Christmas Pudding
Butterscotch Pudding
C
A
Serves: 10 to 12
Serves: 4 to 6
Ingredients:
250 g
250 g
125 g
125 g
100 g
100 g
Ingredients:
3/4 cup
self-raising flour, sifted
sweetened condensed milk
butter
vanilla essence
milk
brown sugar
boiling water
sultanas
raisins, chopped
currants
dates, chopped
mixed glacé fruit, chopped
glacé cherries
mixed peel
brandy
butter
brown sugar
eggs
flour
1 can (400 g)
30 g
1 teaspoon
1/2 cup
1 cup
11/4 cups
Method:
60 g
1/2 cup
250 g
250 g
4
Place condensed milk into a 1-litre casserole dish
and cook on MEDIUM for 6 to 7 minutes, stirring
twice during cooking. Stir in butter, vanilla essence
and milk, stir until butter has melted. Cool slightly.
1 cup
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1 tablespoon
1 tablespoon
11/2 cups
1 cup
ground ginger
nutmeg
cinnamon
To Cook by Convection:
Preheat oven to 200˚C. Add milk mixture to sifted
flour, mix well. Pour mixture into a greased deep
20 cm cake pan. Sprinkle top with brown sugar and
gently pour boiling water over mixture. Place on Low
Rack and and cook on 200˚C for 30 to 40 minutes.
Serve.
allspice
golden syrup
parisienne essence (gravy browning)
fresh breadcrumbs
canned apples
To Cook by Auto Menu:
Prepare as above. Place on Low Rack. Select
Method:
Cake/Slice
Start
Place fruit in a large mixing bowl and pour over
brandy. The fruit can be soaked overnight for added
flavour. Cream butter and sugar in a large mixing
bowl until light and fluffy. Add eggs one at a time
beating gently after each addition. Add sifted flour
and spices, golden syrup, parisienne essence,
breadcrumbs and apples. Mix well. Add cake
mixture to fruits and fold until well combined. Grease
5-cup pudding bowl and line with 2 strips of
greaseproof paper to form a cross in the base of the
bowl. Pour mixture into the bowl and smooth over
top. Cook on MED LOW for 40 minutes. Shield
edges with strips of foil secured with string, and
continue to cook on MED LOW for 30 minutes.
Stand loosely covered for 10 minutes before serving.
., then press
.
Strawberry Mousse
Serves: 4 to 6
Ingredients:
1/4 cup
water
2 teaspoons
100 g
powdered gelatin
white chocolate
1
2
punnet strawberries
egg yolks
180 ml
cream, whipped
Tip:
Method:
To reheat whole pudding, cover with plastic wrap
and heat on MED HIGH for 5 to 7 minutes.
Place water in a small bowl, sprinkle with gelatin.
Heat on MED HIGH for 1 minute to dissolve, do not
boil. Break chocolate into small pieces and place
into a small bowl, melt on MED HIGH for 1 to 11/2
minutes. Allow to cool slightly. Process strawberries
or sieve to a puree.
Combine egg yolks with cream, add cooled
chocolate and gelatin and fold lightly. Gently fold
strawberries into mixture. Pour into individual
ramekins or one large mould and refrigerate for 2 to
3 hours or until set.
90
Slices , Des s er t s a n d Pa s t r ies
Baked Alaska Surprise
C
Serves: 4 to 6
Ingredients:
10 to 12
sponge finger biscuits
or
1 round trifle sponge
punnet strawberries,
hulled and cut in half
caster sugar
fruit liqueur
vanilla ice cream
egg whites
1
1 tablespoon
2 tablespoons
1 litre
4
3/4 cup
caster sugar, extra
almonds, chopped (optional)
1/4 cup
Method:
Line the base of a 23 cm round flan dish with
biscuits or sponge (the biscuits will overlap.) Place
strawberries over base and sprinkle with sugar and
liqueur. Place scoops of ice cream evenly over
strawberries. Place in freezer.
To Cook by Convection:
Preheat oven to 250˚C. Beat egg whites until stiff.
Gradually add extra sugar beating all the time until
sugar has dissolved and mixture is thick and glossy.
Fold in almonds and spoon meringue mixture over
ice cream. Cook on 250˚C on Low Rack for 3 to 5
minutes. Serve immediately.
Baked Alaska Surprise
Chocolate Souffle
Pavlova
C
C
Serves: 4 to 6
Serves: 8 to 10
Ingredients:
Ingredients:
4
60 g
butter
plain flour
cocoa
egg whites
pinch of salt
caster sugar
vinegar
1/2 cup
2 tablespoons
300 ml
11/4 cups
2 teaspoons
2 tablespoons
Topping:
300 ml
milk
1 tablespoon
4
vanilla essence
eggs, separated
caster sugar
choc dots
icing sugar
cornflour
1/3 cup
cream
1/2 cup
1
punnet strawberries,
hulled and cut in half
passionfruit
3 tablespoons
2
Method:
Melt butter on HIGH for 30 seconds. Stir in flour and
cocoa. Slowly add milk to mixture, stirring well. Cook
on HIGH for 3 to 4 minutes, stirring twice. Allow to
cool slightly. Add vanilla. Beat in egg yolks one at a
time. Beat egg whites until stiff peaks form.
Method:
To Cook by Convection:
Preheat oven to 140°C. Grease and line a baking
tray. Dust with 1 tablespoon cornflour. Beat egg
whites and salt until stiff. Gradually add sugar and
continue beating until white and glossy and sugar
has dissolved. Fold vinegar and remaining cornflour
into egg mixture. Pile mixture high on a baking tray.
Place on Low Rack and cook on 140°C for 60 to 70
minutes. Allow to cool.
Gradually add caster sugar until peaks are stiff.
To Cook by Convection:
Preheat oven to 200°C. Gently fold beaten egg
whites and choc dots into the chocolate sauce. Pour
mixture into a greased and sugared 6 cup-pudding
dish. Place on Low Rack and cook on 200°C for 20
to 22 minutes. Dust top with icing sugar. Serve
immediately.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
91
Slices , Des s er t s a n d Pa s t r ies
Lemon Meringue Pie
Scones
C
C
Serves: 4 to 6
Serves: 8
Ingredients:
Pastry:
1 cup
2 tablespoons
75 g
1
Ingredients:
2 cups
4 teaspoons
1/4 teaspoon
60 g
flour
baking powder
salt
plain flour
caster sugar
butter
egg yolk
milk
butter or margarine,
cut into small pieces
milk to mix
2 teaspoons
Filling:
(approximately 3/4 cup)
21/2 tablespoons cornflour
1/2 cup
150 ml
caster sugar
water
Method:
To Cook by Convection:
juice and grated rind
of 2 lemons
eggs, separated
caster sugar, extra
Preheat oven to 220˚C. Place flour, baking powder
and salt in a large bowl and rub in butter. Add
enough milk to form a soft dough. Knead lightly on a
floured work surface. Pat out to 2 cm thickness then
with a floured knife, cut into approx. 8 scones. Place
scones on a lightly greased tray. Place on Low Rack
and and cook on 220˚C for 12 to 14 minutes. Cool
on wire rack.
3
1/3 cup
Method:
Pastry:
Stir flour and sugar together in a bowl. Rub in butter
until mixture resembles fine breadcrumbs. Add egg
yolk and milk and knead lightly. Wrap and chill for
10 to 15 minutes.
Apple Pie
A
C
Serves: 6 to 8
Filling:
Ingredients:
Pastry:
185 g
Place cornflour and sugar into a 1-litre casserole
dish. Gradually add water, stirring. Add lemon rind.
Cook on HIGH for 2 to 3 minutes, until boiling. Add
yolks and lemon juice and mix well. Cook on
MED HIGH for a further 2 to 3 minutes. Set aside.
butter
1/2 cup
caster sugar
lemon juice
egg
plain flour
self-raising flour
1 tablespoon
1
11/2 cups
1 cup
To Cook by Convection:
Preheat oven to 180˚C. Roll out pastry to fit a 20 cm
pie plate. Prick base. Cook on Low Rack for 10 to 12
minutes. Beat egg whites until soft peaks form.
Gradually beat in extra caster sugar, one
tablespoonful at a time. Preheat oven to 180˚C.
Place lemon filling into cooked pastry case and top
with meringue. Cook on Low Rack for 10 to 12
minutes until meringue is golden in colour.
Filling:
2 cans
pie apples
(440 g x 2)
1/4 cup
caster sugar
arrowroot
cinnamon
1 teaspoon
1 teaspoon
Method:
Tip: It is necessary to preheat oven again when
placing lemon mixture and meringue into pie shell.
Using electric beaters or a food processor, process
all pastry ingredients except flour until smooth and
creamy. Add flours and process until combined.
Press 2/3 of prepared pastry into the base of a
23 cm pie plate. Add combined filling ingredients to
pie base. Roll remaining pastry between two sheets
of greaseproof paper to fit pie. Place on pie and
press edges together. Place on Low Rack.
Peach Crumble
MC
R
Serves: 4 to 6
Ingredients:
70 g
butter
flour
sugar
toasted muesli
shredded coconut
cinnamon
1/2 cup
To Cook by Convection:
Cook on 180˚C for 40 to 50 minutes. Preheating is
not required.
1/4 cup
1 cup
1/2 cup
To Cook by Auto Menu:
1/2 teaspoon
1 can (810 g)
Select
Cake/Slice
Start
, then press
.
peaches, drained
Method:
Place butter in a 2-litre jug. Cook on HIGH for 40 to
60 seconds. Mix in flour, sugar, muesli, coconut and
cinnamon. Place the peaches in a 1-litre dish, top
with crumble mixture. Place on Low Rack and set on
Combination 6 for 20 minutes.
92
Micr o - Ma d e Ext r a s
Caramel Sauce
R
Coffee Liqueur
Makes: 3 cups
Makes: 2 cups
Ingredients:
Ingredients:
11/2 cups
2 cups
hot tap water
sugar
instant coffee
vodka
1 can (400 g)
condensed milk
brown sugar
golden syrup
cream
1/4 cup
1/3 cup
2 cups
2 tablespoons
300 ml
3 teaspoons
vanilla essence
Method:
Method:
In a 2-litre jug mix all ingredients except cream.
Cook on HIGH for 3 minutes, stirring halfway
through the cooking time and cook on MED LOW for
3 minutes. Mix well and then stir in cream. Serve
warm or cold.
Pour water into a 4-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remining ingredients
except vodka and stir well. Cook on MEDIUM for 30
to 35 minutes. Cool slightly and mix in vodka. Pour
into an airtight container and stand for 4 days before
serving. Serve in liqueur glasses.
Chocolate Macadamia Nut Sauce
Makes: 1 cup
Ingredients:
Strawberry Liqueur
200 g
dark chocolate
cream
macadamia nuts, chopped finely
1/2 cup
1/4 cup
Makes: 3 cups
Ingredients:
500 g
600 ml
500 g
sugar
Method:
brandy or whisky
washed and hulled strawberries
Place chocolate and cream in a 2-cup pyrex jug,
melt on HIGH for 1 to 2 minutes. Mix well and serve
hot over ice cream.
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on HIGH for 20 minutes. Stir halfway
through cooking. Stir in brandy or whisky. Pour into
an airtight container. Store refrigerated. Serve in
liqueur glasses or as a tall drink with ice cubes and
soda water.
Sweet berry Sauce R
Makes: approximately 2 cups
Ingredients:
1/2 cup
caster sugar
water
1/2 cup
500 g
2 tablespoons
1 tablespoon
mixed berries
water
arrowroot
Rich Chocolate Sauce
R
Makes: 2 cups
Ingredients:
200 g
300 ml
Method:
chocolate pieces
cream
Combine sugar and water in a 1-litre bowl and cook
on HIGH for 3 to 5 minutes, stir once during cooking
to dissolve sugar. Add berries and cook on HIGH for
3 to 4 minutes. Blend water and arrowroot and add
to berry mixture. Cook on HIGH for 2 minutes. Serve
hot or cold with ice cream.
Method:
Place ingredients in a 1 litre jug. Cook on HIGH for 2
minutes 30 seconds. Whisk well.
93
Micr o - Ma d e Ext r a s
Mint Sauce
Mushroom Sauce
Makes: 11/2 cups
Makes: Approximately 1/3 cup
Ingredients:
Ingredients:
3 tablespoons
2 tablespoons
1 teaspoon
3/4 cup
butter
flour
soy sauce
cream
1 tablespoon
1 tablespoon
2 tablespoons
2 tablespoons
water
sugar
brown vinegar
mint, finely chopped
salt and pepper taste
curry powder
drained champignons
(mushrooms), sliced
1/2 teaspoon
1 can (190 g)
Method:
Combine all ingredients in a 1-cup jug. Cook on
HIGH for 30 to 60 seconds. Stir well and serve with
Roast Lamb.
Method:
Place butter in a 4-cup glass jug. Cook on HIGH for
40 seconds. Add flour and soy sauce. Blend to a
smooth paste. Add cream and stir until smooth. Add
seasonings and mushrooms. Cook on HIGH for 2 to
3 minutes, stirring every 1 minute. Serve on toast or
as accompaniment to meats. Sauce can be
Hollandaise Sauce
Makes: 3/4 cup
Ingredients:
60 g
butter
reheated on HIGH for 30 to 60 seconds.
2 tablespoons
2
lemon juice
egg yolks
cream
mustard
salt
1/4 cup
1/2 teaspoon
1/4 teaspoon
Chinese Sweet & Sour Sauce
Method:
Place butter in a 2-cup jug, cook on HIGH for 40
seconds. Add lemon juice, egg yolks and cream, mix
well. Cook on MEDIUM for 60 to 90 seconds. Add
mustard and salt, mix until smooth. Serve with eggs,
vegetables or fish dishes.
Makes: 4 cups
Ingredients:
1/2 cup
cucumber
cornflour
brown sugar
1/2 cup
1/2 cup
1 cup
chicken stock
dry sherry
1/2 cup
Rhubarb and Apple Conserve
2 tablespoons
2 tablespoons
2 tablespoons
white vinegar
soy sauce
tomato paste
pineapple pieces and juice
red capsicum (pepper),
diagonally sliced
stick celery, diagonally sliced
Make: 2 cups
Ingredients:
350 g
3
2 tablespoons
1 cup
1 can (450 g)
rhubarb, chopped
medium sized apples, grated
water
1
/
2
1
caster sugar
2 tablespoons
lemon juice
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornflower and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum
and celery. Cook on HIGH for 10 to 12 minutes,
stirring every 2 minutes. Serve with ham steaks,
pork chops or chicken.
Method:
Place rhubarb, apple and water in a 3-litre casserole
dish, cover and cook on HIGH for 6 to 8 minutes,
stirring once during cooking. Stir in sugar and lemon
juice and cook uncovered on HIGH for 15 minutes
stirring after every 5 minutes. Pour into hot sterilised
jars, when cool, seal.
94
Micr o - Ma d e Ext r a s
Strawberry Jam
Makes: Approximately 600 ml
Ingredients:
1 kg
1 kg
strawberries, washed and hulled
caster sugar
pectin if required
Method:
Place strawberries in a 4-litre casserole dish. Cover
and cook on HIGH for 5 minutes. Stir in sugar and
pectin if required. Cook on MED HIGH for 25 to 30
minutes, stirring every 10 minutes. Cool and bottle in
sterilised jars. Seal.
Sweet Apricot Jam
Makes: 3 cups
Ingredients:
750 g
Jam
dried apricots, cut in quarters
1800 ml
1.3 kg
2 tablespoons
water
sugar
pectin
Orange Marmalade
Method:
Makes: 3 cups
Place apricots and water in a 4-litre casserole dish.
Cover and allow to stand overnight. Add sugar to
apricots and water. Cover and cook on HIGH for
25 to 30 minutes, stirring halfway through cooking.
Remove lid, add pectin, stir well. Cook on HIGH for
a further 25 to 30 minutes, stirring halfway through
cooking. Allow to cool slightly before pouring into
sterilised jars. Seal.
Ingredients:
700 g
1
oranges
lemon
water
3 cups
sugar, warmed
Method:
Wash fruit. Cut fruit in half, reserve seeds, squeeze
juice from fruit and set aside. Remove rind from fruit
being careful not to include white pith. Cut rind into
fine strips. Set aside. Pour fruit juice into a 4-cup jug.
Add enough water to make 3 cups of liquid. Add
seeds. Cover and cook on HIGH for 20 minutes.
Strain. Add sugar to mixture and rind, mix well and
cook on HIGH for a further 30 minutes or until
marmalade has set. Pour into clean sterilised jars.
Seal.
Rhubarb and Berry Jam
Makes: 11/2 cups
Ingredients:
2 cups
chopped rhubarb
berries, fresh or frozen
orange juice
11/2 cups
2 tablespoons
1 cup
Tip: To warm sugar - Place sugar in a 2-litre
casserole dish and cook on HIGH for 1 to
11/2 minutes.
caster sugar
Method:
Combine rhubarb, berries and orange juice in
a 3-litre casserole dish. Cook on HIGH for 8 to
10 minutes, stirring twice during cooking. Add sugar,
stir until dissolved, cook on HIGH for a further 10 to
15 minutes, stirring every 5 minutes. Pour into
sterilised jars, seal when cold.
95
Micr o - Ma d e Ext r a s
Mango Chutney
Peach Butter
Makes: 2 cups
Makes: 2 cups
Ingredients:
1 can (425 g)
1 teaspoon
1/4 cup
Ingredients:
450 g
250 g
peaches, drained
fresh mango, sliced
grated lemon rind
lemon juice
butter
eggs
caster sugar
cooking apples,
peeled, cored and sliced
salt
onions, finely sliced
brown sugar
90 g
2 tablespoons
2
300 g
3
3/4 cup
150 ml
1 teaspoon
1 teaspoon
malt vinegar
ground ginger
chilli powder
Method:
In a blender or food processor, place peaches,
lemon rind and juice process until smooth. :lace
eggs in a 3 litre casserole dish whisk (with an egg
whisk) until well combined, add remaining
ingredients, cook on HIGH for 6 to 8 minutes, until
mixture has thickened. Whisk twice during cooking.
Pour into jars, cool them seal. Store in the
refrigerator.
Method:
Place mango and apple in a bowl and sprinkle with
salt. Stand overnight. Rinse and drain fruit. Place
fruit in a 4-litre casserole dish, add onion. Cover and
cook on HIGH for 6 minutes, stirring halfway through
cooking. Add sugar, vinegar and spices, mix well.
Cover and cook on HIGH for 15 minutes. Pour into
sterilised jars and seal.
Tomato Chutney
Lemon Butter
Makes: 3 cups
Makes: 1 cup
Ingredients:
250 g
1.5 kg
Ingredients:
1/2 cup
lemon juice
lemon rind
sugar
egg yolks
butter
onion, finely chopped
ripe tomatoes, skins removed
and tomatoes chopped
salt
paprika
pinch cayenne pepper
malt vinegar
1 tablespoon
1/3 cup
1 teaspoon
1 teaspoon
3
1 tablespoon
1 tablespoon
cornflour
150 ml
175 g
sugar
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
MEDIUM for 3 to 4 minutes, stirring every minute.
Pour into hot sterilised jars and seal immediately.
Method:
Place onions in a 3-litre dish. Cover and cook on
HIGH for 4 to 5 minutes. Add tomatoes and cover
and cook on HIGH for 5 to 6 minutes. Add salt,
spices and vinegar. Stir well and cook on HIGH for
10 minutes, stirring halfway through cooking. Add
sugar, stir well and cook on HIGH for 35 to
40 minutes, stirring occasionally. Pour into sterilised
jars and seal.
Passionfruit Butter
Makes: 11/2 cups
Ingredients:
3
eggs
caster sugar
passionfruit, pulp removed
butter
1/2 cup
6
90 g
Method:
Beat eggs and sugar together in a 1 litre jug until
combined. Stir in passionfruit pulp and butter. Cook
on MED HIGH for 4 minutes, stirring after every
minutes. Pour into hot sterilised jars, when cool,
seal.
96
Ca r e of You r Micr owa ve Oven
AFTER CLEANING:
BEFORE CLEANING:
Be sure to replace Roller Ring and Ceramic Tray
in the proper position and press Stop/Reset Pad
to clear the display window.
Unplug at socket of the oven. If impossible, leave
oven door open to prevent oven from accidentally
turning on.
Inside of the oven:
Ceramic Tray:
Outside oven surfaces and
back vents:
Clean with a damp cloth. To
prevent from damage to the
operating parts inside the oven,
water should not be allowed to
seep into ventilation openings.
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. Do not use
oven cleaners on the top of the
oven.
Remove and wash in warm
soapy water or in a dishwasher.
If grease accumulates, clean
with a non-abrasive nylon mesh
scouring pad and nonabrasive
cleaners.
Control Panel:
If the control panel becomes
wet, clean with a soft, dry
cloth. Do not use harsh
detergents or abrasives on the
control panel.
Oven Door:
The roller ring and oven cavity floor:
Wipe with a soft cloth when steam accumulates
inside or around the outside of the oven door. This
may occur when the oven is operated under high
humidity conditions and in no way indicates a
malfunction of the unit or microwave leakage.
Wipe the bottom surface of the oven with mild
detergent water or window cleaner and dry. The
roller ring may be washed in mild soapy water or
dishwasher. These areas should be kept clean to
avoid excessive noise.
After GRILL or COMBINATION cooking, the oven should be cleaned with a soft cloth squeezed in soapy
water. If the oven is not cleaned occasionally to eliminate this grease, it can accumulate and cause the oven
to “SMOKE” during use. To avoid smoking, run the oven without food on Grill - 1 for 20 minutes.
Tech n ica l Sp ecifica t ion s
Power Source
240 V, 50 Hz
230 V, 50 Hz
220 V, 50 Hz
Power Consumption
Microwave
Heater
5.3 Amps, 1,220 W
7.5 Amps, 1,800 W
5.6 Amps, 1,220 W
7.8 Amps, 1,800 W
5.9 Amps, 1,220 W
8.2 Amps, 1,800 W
Output
Microwave*
1,000 W
1,000 W
1,000 W
Heater
Approx. 1,800 W
Apprtox. 1,800 W
Approx. 1,800 W
Outside Dimension
Oven Cavity Dimensions
Trim Kit
376 (H) x 611 (W) x 490 (D) mm
242 (H) x 412 (W) x 426 (D) mm
NN-TK953
Trim Kit Cabinet
Opening Specification
Uncrated Weight
459 (H) x 632 (W) x Min. 532 (D) mm
Approx. 21 kg
*IEC 705-88 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.
97
Matsushita Electric Industrial Co., Ltd.
Web Site: http://www.panasonic.co.jp/global/
A00034X71QP
F0900-1071
Printed in Japan
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