NN-T221 - Mikrowellen PANASONIC - Kostenlose Bedienungsanleitung

BEDIENUNGSANLEITUNG NN-T221 PANASONIC

Cooking Charts

Food	Weight/ Quantity	Choice of Cooking Modes	Time Approx. (mins.)	Instructions/Guidelines
LAMB - from raw - CAUTION: Hot Fat! Remove dish with care. For Guidelines see Meat Chapter page 42.
Chops	425 g (4)	MEDIUM	6-7	Place in microwave safe dish or rack on turntable. Cover.
Joints		MEDIUM	12-13 per 450 g (1 lb)	Place on upturned saucer in microwave safe dish. Cover. Place dish on turntable. Turn joint over halfway during cooking. Drain off fat during cooking.
PASTA - Place in a large 2 litre (4 pint) microwave safe bowl.
Twists	225 g	HIGH	8-10	Use 1 litre (13⁄4 pt) boiling water. Add 15 ml oil. Cover. Stir halfway.
Macaroni	225 g	HIGH	10-12
Spaghetti	225 g	HIGH	8
Tortellini	225 g	HIGH	12
Tagliatelli	225 g	HIGH	8-9
Spaghetti (Quick Cook)	225 g	HIGH	5-7
Pasta Shapas (Quick Cook)	225 g	HIGH	6-7
PASTRY - UNCOOKED
Shortcrust Flan Case	23 cm (9")	HIGH	3-4	Prick base of pastry, chill well. Lay piece of kitchen towel in base.
		or Combi: Grill 1 + LOW	5-6	Prick base of pastry, chill well. Do not cover.
PIZZA - FRESH CHILLED - N.B, Remove all packaging. Pizzas will have a soft base.
Thin & Crispy	375 g	HIGH	4	Place on heatproof plate on turntable. Do not cover.
		or Combi: Grill 1 + SIMMER	8
French Bread	320 g (1)	Combi: Grill 1 + LOW	8-12	Place on heatproof plate on turntable. Do not cover.
PORK - from raw - CAUTION: Hot Fat! Remove dish with care. For Guidelines see Meat Chapter page 42.
Chops	360 g (2)	MEDIUM	5-6	Place in microwave safe dish on rack on turntable. Cover.
		GRILL 1	12-14	Place on grill accessory on turntable. Turn halfway.
		or Combi: Grill 1 + LOW	8-9
Joints		MEDIUM	13-14 per 450 g (1 lb)	Place on upturned saucer in microwave safe dish on turntable. Turn joint over halfway during cooking. Drain off fat during cooking.
PORRIDGE - N.B. Use a large bowl.
1 serving	1⁄2 cup oats	HIGH	2-21⁄2	Add 1 cup of water or milk. Stir halfway.
2 servings	1 cup oats	HIGH	4-5	Add 2 cups of water or milk. Stir halfway.
3 servings	2 cups oats	HIGH	8-9	Add 4 cups of water or milk. Stir halfway.
POTATO PRODUCTS part cooked - FROZEN
Croquettes	300 g	GRILL 1	12-14	Place on grill accessory on turntable. Turn halfway.
		or Combi: Grill 1 + SIMMER	8-10
Oven Chips & Associated Products	300 g	GRILL 1	10-12	Place on grill accessory on turntable. Turn halfway.
		or Combi: Grill 1 + LOW	8-10
RICE - Place in a large microwave safe bowl.
Basmati	250 g	MEDIUM	10-12	Use 600 ml (1 pt) boiling water. Cover.
Easycook White	250 g	HIGH	12-13

POINTS FOR CHECKING

Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Cooking Charts

Food	Weight/Quantity	Choice of Cooking Modes	Time Approx. (mins.)	Instructions/Guidelines
RICE - Place in a large microwave safe bowl.
Easycook Brown	250 g	HIGH	15-17	Use 600 ml (1 pt) boiling water. Cover.
Long Grain White	250 g	MEDIUM	14
Long Grain Brown	250 g	MEDIUM	20
Wild Rice & Brown Rice Mix	250 g	MEDIUM	18
MILK PUDDING - Place in a large microwave safe bowl.
Flaked Rice	50 g	SIMMER power	20	Add 600 ml (1 pt) milk. 30 ml sugar.
Pudding Rice	50 g	HIGH then SIMMER	5 30	Add 450 ml (%pt) milk. 30 ml sugar.
Tapicca	50 g	SIMMER	30-35	Add 600 ml (1 pt) milk. 30 ml sugar.
SAUSAGES from raw + CAUTION: Hot Fat! Remove dish with care.
Thick	454 g (8)	HIGH	4-5	Place on microwave safe plate or rack on lumtable. Cover.
		GRILL I	12-14	Place on grill accessory on turntable. Turn halfway.
		or Combl: Grill I + SIMMER	8-9
FRESH VEGETABLES - Place in shallow microwave safe dish.
Asparagus	450 g	HIGH	6-8	Add 90 ml (6 tbsp) water. Cover.
Aubergine	450 g	HIGH	7
Broad Beans	450 g	HIGH	6
Runner Beans	450 g	HIGH	7
French Beans	450 g	HIGH	7-8
Beetroot	450 g	MEDIUM	12
Broccoli	450 g	HIGH	8
Brussel Sprouts	450 g	HIGH	8-9
Cabbage - sliced	450 g	HIGH	7-9
Carrots	450 g	HIGH	7-9
Cauliflower - florets	450 g	HIGH	9
Celery	450 g	HIGH	8-9
Corn on the Cob	450 g	HIGH	6-7
Courgettes	450 g	HIGH	5
Looks	450 g	HIGH	7-9
Mange Tout	450 g	HIGH	4-5
Marrow - cubed	450 g	HIGH	4-5
Mushrooms	450 g	HIGH	5
Parsnips - sliced	450 g	HIGH	6-7

POINTS FOR CHECKING

Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Cooking Charts

Food	Weight/ Quantity	Choice of Cooking Modes	Time Approx. (mins.)	Instructions/Guidelines
FRESH VEGETABLES - Place in shallow microwave safe dish.
Peas	450 g	HIGH	4-6	Add 90 ml (6 tbsp) water. Cover.
Potatoes - boiled	450 g	HIGH	6-7
Potatoes - par-boiled	450 g	HIGH	4-5
Potatoes - new whole	450 g	HIGH	6-7
Potatoes - to mash	450 g	HIGH	8
Potatoes - jacket (175 g / 6 oz)	1	HIGH	4	Wash and prick skins several times. Place directly on turntable. After cooking stand for 5 mins wrapped in foil. Or use Auto Program Jacket Potato.
	2	HIGH	6
	4	HIGH	10
Potatoes - jacket (225 g / 8 oz)	1	HIGH	5
	2	HIGH	8
	4	HIGH	13
Spinach	450 g	HIGH	7	Add 90 ml (6 tbsp) water. Cover.
Spring Greens	450 g	HIGH	7
Swede - cubed	450 g	HIGH	7-8
Turnip	450 g	HIGH	11-12
FROZEN VEGETABLES - Place in shallow microwave safe dish.
Asparagus	450 g	HIGH	7-8	Add 30 ml (2 tbsp) water. Cover.
Beans - broad	450 g	HIGH	8
Beans - green	450 g	HIGH	8-9
Broccoli	450 g	HIGH	9
Brussel Sprouts	450 g	HIGH	9-10
Cabbage - shredded	450 g	HIGH	5-6
Carrots	450 g	HIGH	8-9
Cauliflower	450 g	HIGH	10
Mange Tout	450 g	HIGH	7-8
Mixed Vegetables	450 g	HIGH	7
Peas	450 g	HIGH	6-7
Spinach - nuggets	450 g	HIGH	8-9
Swede - diced	450 g	HIGH	10
Sweetcorn	450 g	HIGH	7

POINTS FOR CHECKING

Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Increasing and Decreasing Recipes

INCREASING RECIPES

• To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed.
• Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking.
• Cover as directed in the recipe. Stir or rearrange foods as recommended.
• Increase the stand times by 5 mins. per lb.
  • Always check the recipe during cooking.
• When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. 30 mins. on MEDIUM power

for 4 servings will become 40 mins. on MEDIUM power for 6 servings.

- When doubling a recipe from 4 to 8 add on half the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.

DECREASING RECIPES

• To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed.
• Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.
• Allow half to two-thirds of the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 15-20 mins. on MEDIUM power for 2 servings.

Using Recipes from Other Books

The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use.

Many cookbooks refer to 650W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using

other cookbooks, the 900 W output power of your oven must be allowed for. Use the same power level suggested e.g. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary.

Cooking for One

• For one serving quarter ALL ingredients listed.
- Choose a dish that is proportionally smaller than the one recommended in the recipe.
- Use the same cooking power recommended in the original recipe.
- Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required.

• Always check the food during cooking.
- There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours.
- When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date.

Soups and Starters

Ingredients

8 field mushrooms, approx. 150 g

(5 oz) total weight

50 g (2 oz) butter

60 ml (4 tbsp) chopped mixed herbs

1 garlic clove, crushed

seasoning

Garlic Mushrooms with Herbs

Serves 4

Dish: large flan dish

1. Arrange the mushrooms in a large flan dish. Dot with butter and sprinkle with the herbs and garlic.
2. Cover and cook on HIGH power for 3-4 mins, or until mushrooms are just tender. Season and serve.

Ingredients

8 rashers streaky bacon, stretched and halved

450 g (1 lb) minced pork

60 ml (4 tbsp) breadcrumbs

5 ml (1 tsp) sage

1 onion, finely chopped

15 ml (1 tbsp) lemon juice

30 ml (2 tbsp) parsley, chopped

15 ml (1 tbsp) capers

salt and pepper to taste

Coarse Pork Pâtes

Servos 4

Dish: 4 ramekin dishes 8 cm (3") diameter

1. Line each ramekin with 4 half rashers of bacon.
2. Mix all ingredients together and press into ramekins.
3. Cook 4 ramekins together on MEDIUM power for 15 mins. or until cooked through. Pour off excess liquid, and serve hot or cold with crusty French bread.

Ingredients

40 g (1½ oz) butter

2 large leeks, thickly sliced

500 g (1 lb) potatoes, peeled, cut into 1cm ( ^1/_2 ) cubes

15 mi (1 tbsp) plain flour

284 ml (½pt) tub fresh fish stock

300 ml (1/2pt) water

bay leaf

300 ml (1/2 pt) milk

250 g (9 oz) skinless cod, cut into chunks

10 tiger prawns, peeled

Creamy Cod and Leek Chowder

Servos 4

Dish: deep casserole dish

1. Place the butter and leeks in a large bowl, cover and cook on HIGH power for 3 mins or until softened. Add the potatoes and cook covered on HIGH power for a further 3 mins.
2. Stir in the flour and gradually add the fish stock, water and bay leaf. Cover and cook on HIGH power for 10-12 mins or until the potato is tender. Stir half way.
3. Stir in the milk and fish. Cover and cook on HIGH power for 4-5 mins or until the fish is cooked. Remove the bay leaf and season to taste. Serve immediately.

Ingredients

100 g (4 oz) tasily grated cheese
100 g (4 oz) smoked ham, diced
1 tomato, deseeded and chopped
60 ml (4 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
10 ml (2 tsp) wholegrain mustard
8 croissants

Ingredients

25 g (1 oz) butter

15 ml (1 tbsp) olive oil

1 onion, finely chopped

350 g (12 oz) potatoes, diced

500 g (1 lb 2 oz) broccoli, cut into florets

850 ml (1½ pts) vegetable stock

3 ml (½ tsp) grated nutmeg

150 ml (% pt) semi skimmed milk

100 g (4 oz) stilton cheese, cubed

Salt and pepper

Ingredients

175 g (6 oz) smoked haddock fillet

30 ml (2 tbsp) lemon juice

3 eggs

knob of butter

15 ml (1 tbsp) milk

handful of watercress sprigs

salt and pepper

2 muffins, split

Stuffed Croissants

Serves 4

Dish: dinner plate

1. Combine all the filling ingredients in a bowl.
2. Slit in back of each croissant and fill with mixture.
3. Cook in two batches of 4 croissants on a plate and heat on HIGH power for 1 - 112 mins, each batch or until cheese has melted.
   Or for the NN-V359 cook on Combination GRILL 1 and SIMMER power for 4-5 mins. each batch.

Broccoli and Stilton Soup

Serves 4

Dish: large bowi

1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until smooth.
5. Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for 4-5 mins. or until hot and smooth. Stir frequently.

Fishy Egg Muffins

Serves 4

1. Place the fish in a suitable dish, add the lemon juice. Cover and cook on HIGH power for 2-3 mins. or until cooked. Drain, skin, bone and flake.
2. Beat the eggs, butter and milk together. Cook on HIGH power for 2-2½ mins., stirring 3 or 4 times during cooking. Allow to stand for 1 minute.
3. Toast the muffins in a toaster or under the grill until lightly browned.
   Or for the NN-V359 place the muffins on the grill accessory and cook on GRILL 1 for 2-3 mins. or until toasted, turning halfway.
4. Add the fish and watercress to the eggs. Season to taste before spooning the egg mixture over each muffin. Serve immediately.

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells loft in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

Black-and-white photo of a bowl containing three rectangular food items, possibly bread or instant noodles, with no visible text or symbols.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth.

Black-and-white photo of a plated dish with a large oval bowl and two small round objects on the side (no visible text or symbols)

LIQUID

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

When cooking Frozen fish; add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

Black-and-white illustration of a dark, oval-shaped object with a central dark spot, possibly a container or abstract form (no text or symbols visible)

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

Ingredients

2 trout, 350 g (12 oz) each

Stuffing:

^1/2 bunch spring onions, finely chopped 50 g (2 oz) button mushrooms, finely sliced grated rind and juice of ^1/2 orange 1^1/2 cm ( ^1/2 ) cube fresh ginger, peeled and grated dash of Soy sauce

juice of 12 orange juice of 12 lime black pepper 15 g ( 12 oz) butter

Stuffed Citrus Trout

Serves 4

Dish: large shallow dish

1. Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish.

2. Pour over the orange and lime juice. Season. Marinade for one hour.

3. Dot with butter; cover and cook on HIGH power for 10-12 mins. or until cooked. Allow to stand for 5 mins. before serving.

Or for the NN-V359 place on grill accessory with a plate underneath to catch the juices. Cook on GRILL 2 for 12-15 mins. or until cooked through and crisp and brown. Turn fish halfway through cooking.

Ingredients

100 g (4 oz) broccoli

100 g (4 oz) cauliflower

1 medium red pepper, diced

198 g (7 oz) can salmon, drained

25 g (1 oz) butter

30 ml (2 tbsp) plain flour

300 ml (½ pt) milk

50 g (2 oz) grated tasty cheese

150 ml (¼ pt) cream cheese (optional)

salt and pepper to taste

15 g (½ oz) butter

75 g (3 oz) fresh white breadcrumbs

15 ml (1 tbsp) chopped fresh parsley pinch paprika

Ingredients

450 g (1 lb) smoked haddock cut into

4 portions

300 ml (½ pt) milk

knob of butter

Ingredients

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

15 ml (1 tbsp) oil

1 large onion, sliced

600 g (1¼ lb) cooked jacket potatoes, sliced

(see page 35)

40 g (1½ oz) butter

40 g (1½ oz) flour

3 ml (½ tsp) mustard

600 ml (1 pt) milk

salt and pepper

100 g (4 oz) Red Leicester cheese

75 g (3 oz) wholemeal breadcrumbs

Salmon and Vegetable Mornay

Serves

Dish: 20 x 25 cm (8" x 10") dish

1. Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and cook on HIGH power for 5 mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in a jug on HIGH power for approx. 20-30 secs. Stir in flour then milk. Cook on HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese, cream and seasoning. Pour cheese sauce over vegetables and salmon.
4. Melt extra butter in a small bowl on HIGH power for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.
5. Cook on MEDIUM power for 7-8 mins, or until piping hot.
   N.B. For NN-V359 use GRILL 1 and cook for a further 2-3 mins. or until brown.

Poached Smoked Haddock

Serves

Dish: casserole dish

1. Place haddock in single layer in casserole dish and cover with milk and butter. Cover and cook on HIGH power for 5-6 mins. Serve on its own or with poached eggs on top.

Family Fish Pie

Serves

Dish: large casserole

1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins. or until it flakes easily.
2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion is soft.
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a further 15 secs. Add milk and seasoning, gradually stirring to a smooth paste. Cook on HIGH power for 5 mins, or until the sauce is thick and bubbling. Stir twice during cooking. Add 75 g (3 oz) of grated cheese to the sauce and stir well.
4. Flake the fish and arrange in the serving dish. Add onions and place the sliced potatoes on top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on MEDIUM power for 8-10 mins. or until the mixture has been completely reheated.
   N.B. For NN-V359 use GRILL 1 and cook for a further 2-3 mins. or until brown.

Ingredients

25 g (1 oz) butter
2 onions, peeled and quartered
1 clove of garlic, crushed
2 courgettes, sliced
1 yellow pepper, sliced
3 ml (% tsp) cumin
3 ml (1/2 tsp) paprika
15 ml (1 tbsp) tomato puree
400 g (14 oz) can tomatoes
8 plaice fillets
15 ml (1 tbsp) lemon juice

Ingredients

1 red pepper, cut into chunks

350 g (12 oz) cod or huss, cubed

8 button mushrooms

1 small sweetcorn, cooked and cut into slices

Marinade:

½ small onion, grated
60 ml (4 tbsp) olive oil
60 ml (4 tbsp) lemon juice
2 cloves of garlic, crushed
30 ml (2 tbsp) parsley, chopped

Ingredients

15 ml (1 tbsp) oil
1 onion, finely chopped
175 g (6 oz) okra, topped and tailed
1 green pepper, deseeded and sliced
30 ml (2 tbsp) Balti curry paste
400 g (14 oz) can chopped tomatoes
75 ml (5 tbsp) water
350 g (12 oz) cod fillet, cubed
12 large king prawns, cooked

Plaice Provencal

Serves 4

Dish: large shallow rectangular dish

1. Place the butter, onions and garlic in a large bowl. Cover and cook on HIGH power for 2 mins. or until softened.
2. Add the courgettes and yellow pepper. Cover and cook on HIGH power for 2 mins. or until softened. Add the spices, puree and tomatoes. Cover and cook on HIGH power for 4 mins. or until piping hot. Pour into serving dish.
3. Roll each fillet and arrange on top of the sauce. Sprinkle with lemon juice. Cook covered on HIGH power for 7-8 mins. or until the fish is cooked. Garnish with parsley and serve with French bread.

Fish Kebabs

Serves 4

Dish: shallow dish + wooden skewers

1. Place pieces of red pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on HIGH power for 1-2 mins, or until slightly softened.
2. Prepare 4 kebabs by threading fish and vegetables alternately. Place in a shallow dish.
3. Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinate in the fridge for at least 2 hours.
4. Place the kebabs in a shallow dish. Cover and cook on HIGH power for 6-7 mins. or until cooked. Rearrange the kebabs halfway through cooking. Fish should be white and flake easily when cooked. Serve on a bed of wild rice.

Or for the NN-V359 place kebabs on grill accessory and cook on Combination GRILL 2 and LOW power for 10-12 mins. Rearrange halfway through cooking.

Fish Balti

Serves 4

Dish: 3 litre (6 pt) casserole dish

1. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until the onion is softened.
2. Add the okra and pepper and cook on HIGH power for 3 mins. or until softened.
3. Stir in the curry paste, tomatoes and the water. Cover and cook on HIGH power for 5 mins. or until boiling.
4. Add the cod and cook on HIGH power for 3 mins. Stir in the prawns and cook on HIGH power for a further 2 mins. or until the fish is cooked.

Meat and Poultry

Guidelines

DEFROSTED JOINTS

If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 30 mins. before cooking to ensure the centre is fully defrosted.

FAT

Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren't excessively fatty.

Scanned text of Chinese characters in a dense, low-resolution image with illegible content.

How to roast a joint by microwave

To roast basic joints of meat place the joint onto the rack of a microwave roasting set and cover with a dome lid. Alternatively use a large, shallow dish and place the joint on an upturned saucer and cover with cling film.

STANDING TIME

Meat and poultry require a minimum of 15 mins. STANDING TIME wrapped in aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

BONE

Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking.

Black-and-white photo of a steamer with visible steam rising from its side (no text or symbols)

How to cook small cuts of meat by microwave

Some cuts of meat can be cooked successfully by microwave although due to their short cooking times and no heat source, they will not crisp and brown.

They should always be cooked on a microwave rack to lift them out of their juices.

TURNING

Joints and poultry should be turned over halfway through cooking.

SHIELDING

Large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with cocktail sticks and do not allow foil to touch the walls of the oven.

ROASTING BAGS

Roasting bags are useful when split up one side to tent a joint for roasting by power and time.

Do not use the metal twists supplied.

TIPS

Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.

When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices.

Crispy-Bacon - place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved.

Ingredients

500 g (1 lb 2 oz) braising steak, cubed

2 large onions, sliced thinly

1 clove garlic, crushed

30 ml (2 tbsp) seasoned flour

15 ml (1 tbsp) brown sugar

300 ml (1/2 pt) hot beef stock

300 ml (1/2pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Ingredients

1 onion, diced

1 clove garlic, crushed

15 ml (1 tbsp) oil

397 g (14 oz) can chopped tomatoes

15 ml (1 tbsp) tomato puree

5 ml (1 tsp) mixed herbs

450 g (1 lb) mince

salt and pepper

Ingredients

100 g (4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce

large pinch of chilli powder

4 chicken breast fillets, skinned

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) five-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Belgian Beef Casserole

Serves 4

Dish: large casserole with lld

1. Combine all the casserole ingredients in dish. Cover with lid and cook on HIGH power for 10 mins. Stir then use SIMMER power for 90 mins. or until meat is tender, stir every 30 mins. Remove bay leaves.

Savoury Mince

Serves 4

Dish: 1.5 litre (3 pt) casserole dish

1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 10 mins, then MEDIUM power for 15-20 mins or until cooked.

Chicken Satay

Serves 4

Dish: 4-8 wooden skewers + large shallow dish

1. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (½ pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl.
3. Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.
4. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
5. Thread the chicken onto wooden skewers. Place in a shallow dish, cover with any remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn and baste frequently. Serve hot with the sauce for dipping.
   Or for the NN-V359 place on grill accessory and cook in two batches on Combination GRILL 1 and LOW power for 9-10 mins. Turn halfway.

Ingredients

1 onion, diced

1 clove of garlic, crushed

1 green pepper, diced

30 ml (2 tbsp) oil

100 g (4 oz) mushrooms, sliced

225 g (8 oz) lean minced beef

1 glass of red wine

15 ml (1 tbsp) mixed herbs

100 g (4 oz) garlic sausage or bacon, diced

396 g (14 oz) can chopped tomatoes

30 ml (2 tbsp) tomato puree

salt and pepper

Ingredients

3-4 cloves garlic

1 cm (1/4") piece fresh ginger, grated

50 g (2 oz) ground almonds

3x15 ml (3 tbsp) water

3 whole cardamen pods

2 cloves

2.5 cm (1") stick of cinnamon

1 onion chopped

2x15 mi (2 tbsp) oil

450 g (1 lb) boned lamb, trimmed and cut into cubes

1x5 ml (1 tsp) ground coriander

1x5 ml (1 tsp) ground cumin

1.5 ml (¼ tsp) garam masala

1.5 ml (¼ tsp) cayenne pepper

150 ml (1/4 pt) single cream

salt and pepper

Ingredients

675 g (1½ lb) shoulder of lamb, cubed

1 large onion, chopped

450 ml (3/4 pt) hot chicken stock

15 ml (1 tbsp) dried rosemary

450 g (1 lb) potatoes, peeled and coarsely

chopped

salt and pepper

10 ml (2 tsp) cornflour

50 g (2 oz) tasty cheese grated

Bolognese Sauce

Serves 4

Dish: 1.5 litre (3 pt) casserole dish

1. Mix onion, garlic, pepper and oil in a bowl. Cook on HIGH power for 2 mins. or until the onion is soft.
2. Stir in all the other ingredients. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until vegetables are soft.

Lamb in a Spicy Cream and Almond Sauce

Serves 4

Dish: large casserole dish

1. Mix together the garlic, ginger, almonds and water to make a thick paste.
2. Place the cardamen pods, cloves, cinnamon, onion and oil in the casserole dish cook on HIGH power for 2 mins.
3. Add the lamb and cook for 5 mins. on HIGH power or until light brown in colour. Stir halfway.
4. Stir in the rest of the spices, the almond mixture, cream, salt and pepper. Cover and cook on SIMMER power for 40-50 mins. or until the meat is tender. Stir the casserole 2-3 times during the cooking time.
5. Remove the whole cardamen pods, cloves and cinnamon before serving with rice or other vegetables.

Lamb Casserole

Serves 4

Dish: 3 litre (6 pt) casserole dish

1. Place all the ingredients except cheese and comflour into casserole dish. Place plate on top of meat to prevent meat drying out during cooking.
2. Cover and cook on HIGH power for 10 mins., then SIMMER power for 40 mins. or until meat is tender.
3. Mix cornflour with a little water and stir into casserole to thicken gravy.
4. Sprinkle with cheese and reheat on HIGH power for 2 mins. or until cheese melts.

Ingredients

15 ml (1 tbsp) sunflower oil

450 g (1 lb) pork, cubed

1 onion, sliced

1 clove garlic, crushed

1 green pepper, deseeded and cut into strips

15 ml (1 tbsp) paprika

3 ml ( ^1/_2 tsp) ground cumin

400 g (14 oz) can chopped tomatoes

15 mi (1 tbsp) tomato puree

150 ml (1/4 pt) hot pork or chicken stock

175 g (6 oz) button mushrooms

black pepper

10 ml (2.tsps) cornflour

30 ml (2 tbsp) crème frâiche

Ingredients

25 g (1 oz) butter

2 medium onions, sliced

2 sticks celery, trimmed and chopped

100 g (4 oz) mushrooms, sliced

4 chicken quarters, skinned

300 ml (1/2 pt) hot chicken stock

296 g (14 oz) can tomatoes

salt and pepper

30 ml (2 tbsp) cornflour

Ingredients

15 ml (1 tbsp) cornflour.

15 ml (1 tbsp) caster sugar

15 ml (1 tbsp) white wine vinegar

15 ml (1 tbsp) orange juice

15 ml (1 tbsp) tomato sauce

15 ml (1 tbsp) sherry

juice from pineapple

seasoning to taste

450 g (1 lb) pork fillet, diced and trimmed

^1/_2 green pepper sliced

225 g (8 oz) can pineapple chunks, drained

(reserve juice)

Paprika Pork Casserole

Serves 4

Dish: large casserole

1. Place all the ingredients except the cornflour and crème frâiche in a large bowl. Cover and cook on HIGH power for 10 mins.
2. Stir the casserole, cover and cook on SIMMER power for 50 mins., or until the meat is cooked. Stir once during cooking.
3. Blend the cornflour with a little water and stir into the casserole. Cover and cook for a further 5 mins. on SIMMER power or until thickened.
4. Swirl in the crème fraîche and serve immediately.

Chicken Casserole

Serves 4

Dish: 3 litre (6 pt) casserole

1. Place vegetables and butter in dish. Cover and cook on HIGH power for 2-3 mins. or until soft.
2. Place chicken on top of vegetables, cover with stock and tomatoes and add salt and pepper to taste.
3. Cover and cook on HIGH power for 5 mins. then SIMMER power for 35-40 mins. or until well cooked through.
4. Mix cornflour with a little water. Remove chicken from casserole, skim off excess fat and stir in cornflour paste. Cook on HIGH power for 2 mins. Serve chicken with sauce poured over.

N.B.

If diced boneless breast is used in place of the quarters, reduce 2nd cooking time to

15-20 mins. or until well cooked through.

Sweet and Sour Pork

Serves

Dish: 20 cm (8") casserole

1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in casserole, pour over sauce.
3. Cover and cook on HIGH power for 5 mins. then LOW power for 10-15 mins. or until meat is tender. Stir halfway through cooking time.

Ingredients

Filling:

350 g (12 oz) braising steak, cubed

100 g (4 oz) kidney, cubed

30 ml (2 tbsp) seasoned flour

1 onion, chopped

600 ml (1 pt) hot beef stock

Pudding:

175 g (6 oz) self-raising flour pinch salt

75 g (3 oz) suet

cold water to mix

15 ml (1 tbsp) cornflour

Ingredients

15 ml (1 tbsp) oil

1 large onion, sliced

3 cloves of garlic, crushed

Spices and Flavourings:

10 ml (2 tsp) ground coriander

3 ml ( ^1/_2 tsp) chilli powder, ground cardamon, ground cloves

15 ml (1 tbsp) garam marsala

5 ml (1 tsp) ground cumin

15 ml (1 tbsp) ground turmeric

30 ml (2 tbsp) flour

15 ml (1 tbsp) tomato puree

450 g (1 lb) shoulder of lamb, cubed

juice of one lemon

5 ml (1 tsp) sugar

25 g (1 oz) sultanas

pinch of salt

600 ml (1 pt) hot lamb/chicken stock

Ingredients

30 ml (2 tbsp) olive oil

1 onion, finely chopped

2 cm (3/4") fresh root ginger, peeled and chopped

10 ml (2 tsp) cumin seeds

3 ml (1/2 tsp) turmeric

1 cinnamon stick, broken in half

4 boneless chicken breasts, cubed

275 g (10 oz) basmati rice

1 litre (1 ^3 _4 pt) hot chicken stock

75 g (3 oz) ready to eat dried apricots, chopped

50 g (2 oz) sultanas

salt and pepper

Steak and Kidney Pudding

Serves

Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin

1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins., then SIMMER power for 60 mins., or until meat is tender. Remove plate.
2. Mix flour, salt and suel together. Mix to a firm dough with cold water.
3. Roll out 34 of pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins., stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll the remaining pastry to form a lid, moisten the edges and seal over the top of meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.

Madras Curry

Serves 4

Dish: 3 litre (6 pt) casserole

1. Put the oil, onion and garlic in a casserole. Cover and cook on HIGH power for 3 mins., or until onion is soft.
2. Blend in all the spices and flavourings. Cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in the hot stock.
4. Place a plate over the meat to keep under the liquid. Cover dish and cook on HIGH power for 10 mins., then LOW power for 40 mins. or until meat is tender. Stir during cooking.
5. Serve with boiled rice and lemon or lime wedges.

Fruity Chicken Risotto

Serves

Dish: 3 litre (6 pt) casserole

1. Place the oil, onion and ginger in a large bowl, cover and cook on HIGH power for 3 mins. or until softened.
2. Add the cumin, turmeric, cinnamon and chicken. Cover and cook on HIGH power for 1 minute.
3. Add the rice, stock, apricots and sultanas. Cover and cook on HIGH power for 10 mins. and then MEDIUM power for 8 mins. or until the chicken and rice are cooked.
4. Season to taste and cover and allow to stand 5 mins. before serving.

Pasta and Rice

Ingredients

400 g (14 oz) new potatoes, cubed 275 g (10 oz) spaghetti 225 g (8 oz) green beans, halved 120 g (4½ oz) tub fresh pesto olive oil, for drizzling salt and fresh ground black pepper

Ingredients

40 g (1½ oz) dried Cap mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (8 oz) Arborio rice 300 ml (½ pt) hot vegetable stock 12 basil leaves, torn

Ingredients

50 g (2 oz) green lentils 10 ml (2 tsp) oil 1 small onion, sliced 3 ml (' 2 tsp) grated root ginger 1 garlic clove, crushed 3 ml (' 2 tsp) turmeric 3 ml (' 2 tsp) chilli powder 5 ml (1 tsp) curry powder 150 ml (' 4 pt) natural yoghurt 50 g (2 oz) mushrooms, sliced 1 tomato, peeled and chopped 150 ml (' _4 pt) hot water 25 g (1 oz) cashew nuts 225 g (8 oz) cooked basmati rice Garnish: hard boiled egg slices and coriander leaves

Pesto Spaghetti

Serves 4

1. Place spaghetti in a large bowl, add 1 litre (1 ^3/4 pt) of boiling water, cover and cook on HIGH power for 8-9 mins. or until cooked. Drain and keep warm.
2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water, and cook on HIGH power for 5-6 mins., add the green beans and cook for a further 3-4 mins. or until tender.
3. Combine the spaghetti and vegetables together with 4 tbsps of the liquid, from the potatoes and beans.
4. Stir in the fresh pesto, season to taste and serve drizzled with a little olive oil.

Wild Mushroom and Basil Risotto

Serves 4

Dish: 3 litre (6 pt) casserole dish

1. Soak mushrooms in 300 ml ( ^1/_2 pt) warm water.
2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH power.
5. Stir and add the basil. Continue to cook for the final 5 mins, on HIGH power. Leave to stand for approx. 10 mins, and then stir with a fork.

Lentil Biryani

Serves 4-6

Dish: large casserole

1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for 2 mins.
4. Add the yoghurt, mushrooms, tomato, water and lentils. Cover and cook on HIGH power for 15–20 mins. or until the lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on HIGH power if necessary. Garnish and serve.

Ingredients

175 g (6 oz) easycook brown rice

450 ml (3/4 pt) hot chicken stock

450.g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

1 medium onion; chopped

15 ml (1 tbsp) oil

150 ml ( ^1/_4 pt) sour cream

15 ml (1 tbsp) curry paste

100 g (4 oz) frozen peas

30 ml (2 tbsp) parsley, chopped

2 hardboiled eggs, chopped

Ingredients

1 aubergine, cubed

salt

350 g (12 oz) tagliatelle, fresh

1 onion

1 clove garlic crushed

15 ml (1 tbsp) olive oil

397 g (14 oz) tin of chopped tomatoes

5 ml (1 tsp) basil

15 ml (1 tbsp) tomato puree

15 g (½ oz) butter

salt and pepper

8-10 black olives, stoned

100 g (4 oz) mozzarella, diced

30 ml (2 tbsp) parmesan cheese, grated

Ingredients

1 large onion, sliced

225 g (8 oz) courgettes; thickly sliced

225 g (8 oz). green beans, chopped

225 g (8 oz) carrots, thickly sliced

1 small cauliflower, broken into florots

396 g (14 oz) can.chick.peas,drained

5 ml (1 tsp) tumeric

3 ml (1/2 tsp) cinnamon

salt

1 clove garlic, crushed

300 ml (1/2 pt) hot vegetable stock

350 g (12 oz) couscous

Kedgeree

Servos

Dish: large casserole

1. Place the rice and chicken-stock in casserole, cover and cook on HIGH power for 15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until softened.
4. Combine sour cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. until piping hot.

Tagliatelle Toscana

Serves 4

Dish: deep casserole dish

1. Sprinkle the aubergine with salt and leave for 20 mins. then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft. Add the remaining ingredients except the mozzarella and parmesan cheese, cover and cook on HIGH power for 6 mins.
4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with parmesan. Cover and cook on HIGH power for 4-5 mins, until piping hot.

N.B: For NN-V359 use GRILL 1 and cook for a further 2-3 mins. or until brown.

Vegetable Couscous

Serves 4

Dish: large casserole

1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas. Add the hot vegetable stock. Cover and cook on HIGH power for 16-18 mins. or until the vegetables are tender.
2. Pour 450 ml ( ^3/4 pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

Cheese and Egg Dishes

PIERCING

Always pierce egg yolk and white to stop them exploding when poaching or frying in a microwave.

Ingredients

1 garlic clove, halved

300 ml (½ pt) dry white wine

450 g (1 lb) Gruyère cheese, grated

25 g (1 oz) plain flour

Pinch of pepper

Pinch of grated nutmeg

Paprika for sprinkling

Ingredients

2 onions, finely chopped

50 g (2 oz) butter or margarine

225 g (8 oz) long grain rice

600 ml (1 pt) hot chicken stock

800 g (1½ lb) tin tomatoes

100 g (4 oz) mature cheddar cheese, grated

25 g (1 oz) Parmesan cheese, grated

salt and pepper

1 bunch of chives, chopped

Ingredients

15 ml (1 tbsp) olive or vegetable oil

12 red pepper, deseeded & diced

½ green pepper, deseded & diced

1 onion finely chopped

4 eggs

3 ml (% tsp).basil

salt and pepper to taste

BOILED EGGS IN SHELLS

Never attempt to cook a boiled egg by microwave. They can explode dangerously.

QUICHES

Always cook quiches on SIMMER power to avoid curdling the egg filling.

Swiss Cheese Fondue

Serves 4-6

Dish: large 2 litre (4 pt) bowl

1. Place garlic and wine in the bowl and cook on HIGH power for 4 mins., or until wine is just boiling.
2. In another bowl mix the cheese and flour together, until evenly combined.
3. Remove the garlic from the wine and discard. Add half of the cheese mixture, stirring constantly until the cheese melts.
4. Cook on HIGH power for 1 minute, then stir in the rest of the cheese mixture.
5. Return to the microwave and cook again for 1 minute on HIGH power. Season with pepper and nutmeg.
6. Sprinkle with Paprika, if desired. Serve with chunks of french bread, or vegetables.

Cheesey Risotto

Serves 4

Dish: large casserole

1. Place the onions and butter in a large casserole. Cover and cook on HIGH power for 3-mins. or until softened.
2. Stir in the rice, cover and cook on HIGH for 1 minute.
3. Add the hot stock and tomatoes, cover and cook on HIGH power for 5 mins. and then MEDIUM power for 15 mins. or until the rice is cooked. Stir halfway during cooking.
4. Season and stir in 75 g (3 oz) cheese. Cover and leave to stand for 5 mins. (this enables the rice to absorb any excess stock).
5. Serve the Risotto sprinkled with remaining cheese and chives.

Piperade

Serves 2

Dish: 22 cm (9") Pyrex plate

1. Place oil and vegetables in a bowl, cover and cook on HIGH power for 3-4 mins. or until soft.
2. Grease the plate and spread with vegetables. Beat the eggs with salt and pepper and pour over the vegetables;
3. Cook on HIGH power for 3-4 mins. or until eggs are softly set, but still moist, beating with a fork several times during cooking. Allow to stand covered for 2 mins. before serving.

Ingredients

225 g (8 oz) shortcrust pastry

1 medium onion, chopped

15 ml (1 tbsp) oil

6 streaky bacon rashers,

or 100 g (4 oz) ham cut into strips

2 eggs

150 ml (¼ pt) single cream

salt and pepper to taste

50 g (2 oz) cheddar cheese, grated

Ingredients

675 g (1½ lb) new potatoes

225 g (8 oz) broccoli florets

150 ml (¼ pt) soured cream

75 g (3 oz) Gruyère cheese grated seasoning

Ingredients

175 g (6 oz) quick cooking macaroni

40 g (1½ oz) butter

1 small onion, finely chopped

100 g (4 oz) bacon, chopped

40 g (1½ oz) flour

600 ml (1 pt) milk

5 ml (1 tsp) french mustard

150 g (5 oz) red cheese, grated salt and pepper

30 ml (2 tbsp) fresh brown breadcrumbs

Quiche Lorraine

Serves 4

Dish: 20 cm (8") flan dish

1. Roll out pastry and use to line the flan dish. Prick base of pastry with a fork, chill for 15 mins. Line base of pastry with kitchen towel and cook on HIGH power for 4-5 mins, or until pastry is starting to dry.
2. Place the onion and oil in a small dish. Cover and cook on HIGH power for 2 mins. or until onion is soft. Drain onion and place in bottom of flan case.
3. Place bacon on a microwave rack and cook on HIGH power for 4 mins. or until starting to crisp. Cool and cut into bite-sized pieces. Place in flan case.
4. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese and cook uncovered on LOW power for 10-12 mins. or until just set.

Creamy Cheese, Potato & Broccoli Bake Serves 4

Dish: large bowl + heatproof dish

1. Cut potatoes in half (or quarters if large). Place in a bowl with 90 ml (6 tbsp) of water and cook on HIGH power for 8 mins, covered with cling film.
2. Add the broccoli to the potatoes and cook for a further 4-6 mins. or until tender.
3. Mix together 12 the cheese and the cream.
4. Arrange the potato and broccoli in a heatproof dish in a single layer, pour the cream mixture over them and sprinkle the rest of the cheese on top.
5. Cook on HIGH power for 2-3 mins. until cheese melts.
   Or for NN-V359 cook on Combination GRILL 1 and LOW power for 6-8 mins. until golden brown.

Macaroni Cheese

Serves 4

Dish: large dish + jug

1. Cook macaroni in 450ml (3/4 pt) boiling water on HIGH power for 5-6 mins. or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk stir well and season. Cook on HIGH power for 5 mins. or until sauce is thick and bubbling. Stir twice during cooking.
5. Add mustard and 100g (4oz) grated cheese. Place the macaroni in a large dish and pour over the sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on HIGH for 2-3 mins. until the cheese starts to melt. Or for NN-V359 cook on Combination GRILL 1 and LOW power for 5-6 mins.

Vegetables and Vegetarian

Black-and-white photo of a plate with dark, irregularly shaped objects (no visible text or symbols)

• Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes.
• Do not mix fresh and frozen vegetables as the cooking times may be different.

Top-down view of a petri dish containing several round, dark-colored food items (no visible text or labels)

• Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.

Jacket Potatoes

Varieties of potatoes vary in their suitability for cooking by microwave. We recommend Maris Piper for consistently good results. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by microwave is 175 g-225 g (6-8 oz).

Black-and-white photo of a textured spherical object with dark central region, possibly a planet or abstract form (no visible text or symbols)

• Cabbage should be shredded and cooked by power and time.
• Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway.

Black-and-white photo of a dark, leafy object on a white plate (no visible text or symbols)

- Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.

Before Cooking

Wash potatoes and prick skins several times. Spread around edge of turntable.

Simple line drawing of a bowl with three dark oval shapes inside, no text or symbols present.

Silhouette of a person holding a circular object with internal markings (no visible text or symbols)

• If cooking potatoes with other vegetables, only cook with other ROOT vegetables.
- Never add salt to vegetables before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.

Close-up of a textured, circular object with radial lines, possibly a food item or abstract form (no visible text or symbols)

- Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90 ml (6 tbsp) water.

After Cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.

Black-and-white photo of two dark, irregularly shaped objects on a textured background (no visible text or symbols)

Ingredients

1 aubergine, sliced

5 ml (1 tsp) salt

1 courgette, sliced

1 onion, sliced

1 green pepper, trimmed and sliced

1 clove of garlic, peeled and crushed

396 g (14 oz) can of tomatoes

30 ml (2 tbsp) olive oil

salt and pepper to taste

Ingredients

1 clove of garlic, halved

675 g (1½ lb) potatoes, sliced very thinly

pinch nutmeg

pepper and salt

150 ml (¼ pt) double cream

25 g (1 oz) butter

Ingredients

1 large onion, chopped

25 g (1 oz) butter

1 clove of garlic, crushed

225 g (8 oz) each of diced carrots,

diced leeks, diced courgettes

1 green pepper, chopped

150 ml (¼ pt) hot vegetable stock

salt and pepper to taste

300 ml (½ pt) prepared tomato sauce

175 g (6 oz) pre-cooked lasagne

225 g (8 oz) Mozzarella cheese

Ratatouille

Serves 4

Dish: 20 cm (8") casserole

1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until vegetables are soft. Stir halfway through cooking time.

Gratin Dauphinois

Serves

Dish: 20 cm (8") shallow dish

1. Rub halves of garlic around inside of dish and discard.
2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each layer.
3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on MEDIUM power for 12 mins.

N.B. For NN-V359 cook on GRILL 1 for a further 2-3 mins. to brown.

Vegetable Lasagne

Serves 4-6

Dish: large shallow rectangular Pyrex® or heatproof dish

1. Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for 3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on HIGH power for 20 mins. or until piping hot. Brown under a preheated grill if desired.
   N.B. For the NN-V359 cook on GRILL 1 for 2-3 mins. or until browned.

Ingredients

2 medium sweet potatoes

1 large tomato, sliced

50 g (2 oz) spicy sausage, sliced

30 ml (2 tbsp) coriander, chopped

75 g (3 oz) cheddar cheese, grated salt and pepper

Ingredients

1 cauliflower, trimmed

90 ml (6 tbsp) water

25 g (1 oz) butter

25 g (1 oz) flour

3 ml (/2 tsp) French mustard

300 ml (/pt) milk

seasoning to taste

Topping:

75 g (3 oz) grated cheese

15 ml (1 tbsp) brown breadcrumbs

Ingredients

2 onions, chopped

15 ml (1 tbsp) olive oil

2 cloves garlic, crushed

1 large aubergine, chopped

2 courgettes, sliced

1 large red pepper, deseeded and sliced

1 large green pepper, deseeded and sliced

400 g (14 oz) can chopped tomatoes

300 ml ( ^1 /pt) vegetable stock

5 ml (1 tsp) chopped rosemary

10 ml (2 tsp) chopped thyme

100 g (4 oz) red lentils

Stuffed Sweet Potatoes

Serves 4

Dish: shallow heatproof dish

1. Wash and prick the potato skins. Cook on the Jacket Potato program.
2. Split the potatoes horizontally, keeping the edge joined.
3. Layer the tomatoes and the sausage alternately over the potatoes. Season and sprinkle with coriander and the grated cheese.
4. Cook on HIGH power for 2-3 mins. until the cheese melts.
   Or for NN-V359 arrange on the grill accessory and cook on GRILL 1 for 3 mins. or until browned.

Cauliflower Cheese

Servas 4

Dish: large bowl + shallow casserole

1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for 10 mins. or until tender. Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until sauce is thick and bubbling. Stir once halfway during cooking.
3. Stir in 50 g (2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs.
4. Cook on HIGH power for 1-2 mins. or until piping hot.
   N.B. For the NN-V359 cook on GRILL 1 for 2-3 mins. or until browned.

Red Lentil Casserole

Serves 4

Dish: large casserole

1. Place onions, oil, and garlic in the casserole. Cook on HIGH power for 3 mins.
2. Add chopped aubergine, courgettes, and peppers to the casserole. Cook on HIGH power for 4-5 mins.
3. Add the tomatoes, vegetable stock, herbs and lentils. Cook on HIGH power for 5 mins.
4. Stir and then cook on SIMMER power for 10-12 mins. or until lentils are tender.

Puddings and Desserts

Ingredients

385 g (13 oz) can apple slices

100 g (4 oz) margarine

100 g (4 oz) light muscovado sugar

2 eggs

50 g (2 oz) ground almonds

50 g (2 oz) self raising flour

5 ml (1 tsp) ground mixed spice

60 ml (4 tbsp) flaked almonds

Ingredients

150 ml (1/4 pt) water

100 g (4 oz) castler sugar

3 eggs

3 ml (1/2 tsp) vanilla essence

30 ml (2 tbsp) caster sugar

300 ml (1/2 pt) cold milk

Ingredients

200 g (7 oz) fresh dates, stoned and finely chopped

175 g (6 oz) self-raising flour

5 ml (1 tsp) baking powder

5 ml (1 tsp) vanilla essence

15 ml (1 tbsp) Camp. coffee essence

100 ml (3 ^2 / _2 fl. oz) milk

75 g (3 oz) butter

150 g (5 oz) caster sugar

2 eggs lightly beaten

Butterscotch sauce

45 g (1 ^3/4 oz) butter

120 ml (8 tbsp) soft brown sugar

200 ml (7 fl. oz) whipping cream

15 ml (1 tbsp) vanilla essence

Almond Eve's Pudding

Serves 4

Dish: 22 cm (8 ^1/2 ") Pyrex® or microwave safe dish

1. Arrange the apple slices in the base of the dish.
2. Beat together the remaining ingredients except the flaked almonds until smooth.
3. Spread over the top of the apples and sprinkle with flaked almonds.
4. Cook on MEDIUM power for 8-9 mins or until cooked. Test with a skewer to ensure the middle is cooked.

Creme Caramel

Serves 4

Dish: 15 cm (6") souffle dish

1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins. or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has caramelised, keeping a close watch as it can burn easily: CAUTION - Remove from oven very carefully using oven gloves (the base will be extremely hot) and cool.
2. Beat eggs, essence, caster sugar and milk together and strain over caramel.
3. Cook on SIMMER power for 14-16 mins. or until starting to set around edge of dish. The custard will continue to set on cooling. Refrigerate for several hours before turning out.

N.B. Individual Creme Caramels can be prepared by dividing the above Ingredients between 4 individual 9cm (3^1 / 2) ramekins. Cook the sugar solution for approx. 10-12 mins. on HIGH power then cook the custards for approx. 11-13 mins. on SIMMER power.

Date Puddings and Butterscotch Sauce

Serves 6

Dish: Individual microwave proof moulds

1. Pour 175 ml (6 fl. oz) boiling water over the chopped dates and set aside to cool.
2. Sift together flour and baking powder. Add vanilla and coffee essence to the milk.
3. Cream the butter and sugar until light and fluffy. Add eggs a little at a time.
4. Fold in the flour and flavoured milk, then pour in the date mixture.
5. Place in six moulds. Cook on HIGH power for 7 mins. and leave to stand for 10 mins.

Sauce

1. Place butter in a large jug and cook on HIGH power for 45 sec. to 1 minute, or until bubbling.
2. Add sugar and stir until it has dissolved cooking for 1 minute at a time on HIGH power. Continue to cook until liquid is foaming and bubbling 30 sec. at a time on HIGH power.
3. Slowly pour in the cream and bring to the boil on HIGH power for 2-3 mins. Add essence. Stir, continue to boil on HIGH power 30 sec. at a time until it starts to thicken.

Ingredients

2 lemons

500 ml (18 fl oz.) full fat milk

1 cinnamon stick

grated nutmeg

4 medium egg yolks

50 g (2.oz) caster sugar

30 ml (2 tbsp) cornflour

100 g (4 oz) demerara sugar

Ingredients

4 medium sized apples

30 ml (2 tbsp) sugar

25-50 g (1-2 oz) mixed dried fruit

25g (1 oz) butter

Ingredients

1 whole orange

1 orange, juice and grated rind of

175 g (6 oz) self-raising flour, sifted

100 g (4 oz) soft margarine

100 g (4 oz) caster sugar

2 eggs, beaten

100 g (4 oz) chocolate drops

Lemon Brulee

Serves 4

Dish: 4 individual heatproof ramekins

1. Place the grated rind of the lemons with the milk, cinnamon and nutmeg in a large jug and cook on HIGH power for 4 mins. Allow to cool.
2. Whisk the egg yolks and caster sugar until pale and foamy, then stir in the cornflour.
3. Strain the milk into the egg mixture and then cook on HIGH power for 4-5 mins, or until thickened. Stir frequently.
4. Pour into 4 ovenproof dishes and allow to cool for 4 hours or overnight.
5. Sprinkle with remaining sugar and place under a hot grill to caramelise the top.
   N.B. In the NN-V359 place on grill accessory and grill on GRILL 1 for 5-6 mins. until caramelised.

Baked Apples

Serves 4

Dish: 20cm (8") shallow dish

1. Core the apples and score the skin around the middle.
2. Mix together the sugar and fruit and fill the centres of the apples.
3. Dot the top with butter. Stand the apples in a suitable dish and cook on HIGH power for 5-7 mins. before serving.

The apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 mins. For 2 baked apples cook for 3-5 mins.

N.B. For the NN-V359 cook in Combination GRILL 2 and LOW power for 10-12 mins.

Orange and Chocolate Drop Pudding

Serves 4-6

Dish: 1.2 litre (2 pt) pudding basin

1. Cut one orange into slices and arrange around the sides of the basin.
2. Mix flour, margarine, sugar, grated rind and orange juice and eggs and boat well until thoroughly mixed. Stir in chocolate drops. Spoon mixture into pudding basin and cook on HIGH power for 5-6 mins. or until just set.

Ingredients

120 g (4 oz) butter or margarine

410 g (14 oz) tin of pear halves

5 glace cherries

120 g (4 oz) caster sugar

3 eggs

120 g (4 oz) self-raising flour

40 g (1½ oz) drinking chocolate

Ingredients

150 g (5 oz) self-raising flour pinch of salt

50 g (2 oz) caster sugar

50 g (2 oz) suet

1 egg

150 ml (¼ pt) milk

30 ml (2 tbsp) jam or golden syrup

Optional:

add 1 tbsp of sultanas to dry ingredients

Ingredients

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind of

400 g (14 oz) mixed dried fruit

45 ml (3 tbsp) brandy

15 ml (1 tbsp) black treacle

50 g (2 oz) self-raising flour pinch of salt

15 ml (1 tbsp) cocoa

5 ml (1 tsp) mixed spice

3 ml (1/2 tsp) nutmeg

100 g (4 oz) shredded suet

150 g (5 oz) fresh breadcrumbs

50 g (2 oz) mixed peel

50 g (2 oz) flaked almonds

2 eggs, beaten

Pear and Chocolate Pudding

Serves 4

Dish: 20 cm (8") Pyrex® or ceramic dish

1. Grease the dish. Drain the pears and arrange with the cherry halves in the base of the dish.
2. Cream the butter and the sugar, beat in the eggs a little at a time, beating well between each addition. Fold in the flour and drinking chocolate.
3. Spread mixture over the pears and cook on MEDIUM power for 10-12 mins. or until firm but moist on top. Leave to stand for 10 mins. before turning out.

Steamed Suet Sponge Pudding

Serves 4

Dish: 1 litre (2 pt) pudding basin

1. In a mixing bowl, sift together the flour and salt. Stir in the sugar and suet.
2. Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on HIGH power for 5-6 mins. until firm.

Christmas Pudding

Serves 6-8

Dish: 1.3 litre (2½ pt) pudding basin lightly greased

1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.
3. Press Into the pudding basin. Cover with greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. One of the advantages of using your microwave to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

Sauces

CONTAINER SIZE

Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over.

COVERING

DO NOT cover sauces when cooking.

Ingredients

30 g (1 oz) butter

30 g (1 oz) flour

600 ml (1 pt) milk

Variations of White Sauce

Parsley

Onion

Ingredients

30 ml (2 tbsp) custard powder

15 ml (1 tbsp) sugar

600 ml (1 pt) cold milk

Ingredients

3 egg yolks

30 ml (2 tbsp) white wine vinegar

100 g (4 oz) chilled, unsalted butter, cut into cubes

pepper

STIRRING - IMPORTANT

Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.

REHEATING

Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway.

POWER LEVEL

Most sauces require HIGH Power for cooking. Sauces containing eggs should be cooked on SIMMER power.

WOODEN SPOONS

Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce.

White Pouring Sauce

Dish: 1 litre (2 pt) jug

1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time.

Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.

Custard

Dish: 1 litre (2 pt) jug

1. Mix together the custard powder, sugar and a little milk to form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the end.

Hollandaise Sauce

Dish: 1 litre (2 pt) jug

1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on HIGH power for 15 secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power for 10 secs. Repeat 10 secs. stages until sauce is thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus spears.
   N.B. This sauce must not boil or eggs will curdle.

Baking Guidelines

DISH SHAPE

Ring moulds are ideal for baking cakes in, especially dense cakes. They help prevent the outside edge of the cake overcooking before the dense centre is cooked through.

KEEPING QUALITY

Light sponge type cakes cook very quickly by microwave and so should be cooked as required, since their keeping quality is not as long as those baked traditionally.

CONSISTENCY

Generally cakes to be cooked by microwave should have a softer consistency than those baked traditionally. As a general rule add 15-30 ml (1-2 tbsp) of milk or water to the mixture.

COVERING

Just as you wouldn't cover a cake baked in a traditional oven, NEVER cover your cakes cooked by microwave.

DISH SIZE

Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.

MIXING/BEATING

Cakes cooked by microwave need to be well mixed, but not over beaten. Generally it is unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white.

EGGS

The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.

Ingredients

100 g (4 oz) self raising flour

100 g (4 oz) soft margarine

100 g (4 oz) caster sugar

2 eggs

30 ml (2 tbsp) milk

Sponge Cake

Dish: 18 cm (7") souffle dish, based lined with greaseproof paper

1. Combine all ingredients together in a large bowl. Mix well until smooth. Tip into prepared dish and smooth the top.
2. Cook on MEDIUM power for 5-6 mins. Cool for 10 mins. before turning out onto a rack. The cake is cooked when it has just dried on the top. Do not overcook as overcooked cakes stale quickly.

Ingredients

2 eggs beaten

150 ml (¼ pt) vegetable or corn oil

150 g (5 oz) self-raising wholemeal flour

100 g (4 oz) soft light brown sugar

10 ml (2 tsp) cinnamon

75 g (3 oz) raisins

100 g (4 oz) carrots, grated

Icing

50 g (2 oz) cream cheese

50 g (2 oz) butter

100 g (4 oz) icing sugar

10 ml (2 tsp) lemon juice

50 g (2 oz) walnuts, chopped

Carrot Cake

Dish: 25 cm (10") ring mould, based lined with greaseproof paper

1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir well until well combined.
3. Pour into ring mould and cook on MEDIUM power for 7-8 mins. or until firm. Stand for 10 mins. before turning out.
   Or for the NN-V359 cook on Combination GRILL 2 and LOW power for 7-8 mins.
4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

Ingredients

75 g (3 oz) butter or margarine

30 ml (2 tbsp) golden syrup

75 g (3 oz) light brown sugar

150 g (5 oz) porridge oats

50 g (2 oz) raisins

Ingredients

100 g (4 oz) butter or margarine

100 g (4 oz) golden syrup

100 g (4 oz) black treacle

75 g (3 oz) soft brown sugar

100 g (4 oz) self-raising flour

100 g (4 oz) plain wholemeal flour

5 ml (1 tsp) mixed spice

30 ml (2 tbsp) ground ginger

5 ml (1 tsp) bicarbonate of soda pinch salt

150 ml (¼pt) milk

2 eggs beaten

Ingredients

100 g (4 oz) plain chocolate

100 g (4 oz) butter

100 g (4 oz) soft dark brown sugar

100 g (4 oz) self-raising flour

10 ml (2 tsp) cocoa powder

pinch salt

2 eggs, beaten

3 ml (1/2 tsp) vanilla essence

100 g (4 oz) walnuts, chopped

Chewy Flapjacks

Makes: 8 slices

Dish: 20 cm (8") round flan dish

1. Place butter, syrup and sugar in a bowl and cook on HIGH power for 1-2 mins. or until melted.
2. Stir in the oats and raisins. Press into dish. Cook on HIGH power for 3-4 mins. or until firm. Allow to cool slightly then cut into pieces.
   Or for the NN-V359 cook on Combination GRILL 3 and SIMMER power for 5-6 mins. or until firm.

Ginger Cake

Dish: 20 cm (8") Soufflé dish base lined with greaseproof

1. Place butter, syrup, treacle and sugar in a bowl and heat on HIGH power for 1-2 mins, or until fat has melted.
2. Place flours, spices, bicarbonate and salt in a large bowl. Stir in treacle mixture and mix well. Stir in milk and eggs and beat until smooth.
3. Pour into cake dish and cook on MEDIUM power for 10-12 mins. or until set around edges. The cake will appear slightly wet in centre, but will continue cooking as it cools.

Boston Brownies

Dish: 20 cm (8") square dish base lined with greaseproof

1. Place chocolate and butter in a bowl and cook on HIGH power for 1 minute or until chocolate has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on MEDIUM power for 6 mins or until just slightly sticky. Allow to cool and then cut into squares.
   Or for the NN-V359 cook on Combination GRILL 2 and LOW power for 9-10 mins.

Preserves

STERILIZING JARS

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

Ingredients

450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter

Ingredients

4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter

Ingredients

450 g (1 lb) seville oranges
1 lemon
900 ml (1½pts) water
450 g (1 lb) sugar
knob of butter

DISH SIZE

Always use a very large pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

COVERING

Do not cover preserves whilst cooking.

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILIZE BABIES' BOTTLES. (See details on page 26)

SETTING POINT

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Soft Fruit Jam Makes approx. 1 lbs jam

Dish: large bowl

1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins, if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook until setting point is reached – approx. 15-25 mins. Test regularly for setting point.

Lemon Curd Makes 2 lbs

Dish: large bowl

1. Place all ingredients in bowl. Mix well.
2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper and a jam pot cover.

Orange Marmalade Makes 1/22los

Dish: large bowl

1. Grate oranges and lemon ensuring all the pith is left on the fruit.
2. Place the peeled fruit in a food processor and chop until the pips are broken.
3. Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on HIGH power for 10 mins.
4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved.
6. Cook on HIGH for 8 mins covered. Stir in the butter and cook to settling point 4-6 mins.
7. Leave to stand for 10 mins then pour into warmed sterilized jars.

Ingredients

675 g (1½ lb) plums or damsons

200 ml (7 fl. oz) water

675 g (1½ lb) sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Ingredients

675 g (1½ lb) tomatoes

225 g (8 oz) cooking apples, peeled and sliced

1 medium onion, chopped

100 g (4 oz) granulated sugar

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) salt

200 ml (7 fl. oz) white distilled vinegar

10 ml (2 tsp) ground ginger

2 ml (/4 tsp) cayenne pepper

3 ml (1/2 tsp) mustard powder

Ingredients

175 g (6 oz) salt

1.5 litres (2 ^1/2 pt) water

225 g (8 oz) aubergines, chopped

225 g (8 oz) frozen cauliflower florets

225 g (8 oz) frozen diced mix peppers

225 g (8 oz) frozen courgette slices

100 g (4 oz) onion, chopped

75 g (3 oz) sugar

10 ml (2 tsp) dry English mustard powder

3 ml (1/2 tsp) ground ginger

450 ml (3/4 pt) white vinegar

30 ml (2 tbsp) plain flour

5 ml (1 tsp) turmeric

Plum Jam

Makes approx. 2-2 lbs jam

Dish: large bowl

1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins, or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins, stirring frequently.
2. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power. Continue to cook until setting point is reached - approx. 15-20 mins., opening the door and testing regularly. Leave to cool slightly, remove the stones, then pot, seal and label.

Tomato Chutney

Makes approx. 2 lbs

Dish: large bowl

1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain. Peel off skin and roughly chop flesh.
2. Blend apple and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins., stirring occasionally, or until the mixture is thick with no excess liquid.
4. Leave to stand covered for 10 mins. then stir and pour into sterilised jars. Cover and label.

Piccalilli

Makes 3½ lbs.

Dish: large bowl

1. Dissolve the salt in the water. Place vegetables in a bowl and pour water over. Leave for 24 hours.
2. Drain and thoroughly rinse the vegetables in cold water, draining well.
3. Mix together the sugar, mustard, ginger and 300 ml (1/2 pt) of the vinegar. Stir well. Add the vegetables and mix well. Cover and cook on HIGH power for 15 mins., stirring occasionally.
4. Blend the flour and turmeric with the remaining vinegar and stir into the mixture. Cook uncovered on HIGH power for 5 mins.
5. Fill warm sterilised jars with the mixture. Cover and seal.

Questions and Answers

Q My microwave oven causes interference with my TV, is this normal?

A Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven.

Q Why does my oven light dim?

A When cooking with a power other than HIGH, the oven must cycle to obtain the lower power levels. The oven light dims and clicking noises can be heard when the oven cycles.

Q Sometimes warm air comes from the oven vents. Why?

A The heat given off from the cooking food warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isn't an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam. The oven vents should never be blocked during cooking.

Technical Specifications

	NN-V359	NN-T221
Rated Voltage:	230-240 V 50 Hz	230-240 V 50 Hz
Operating Frequency:	2,450 MHz	2,450 MHz
Input Power:	Max 1890 WMicrowave 1100 WGrill 1210 W	Microwave 1100 W
Output Power:	Microwave 900 W (IEC-705)Grill 1100 W	Microwave 900 W (IEC-705)
Outer Dimensions:	458 mm (W) x 315 mm (D) x 299 mm (H)	458 mm (W) x 315 mm (D) x 299 mm (H)
Oven Cavity Dimensions:	310 mm (W) x 298 mm (D) x 220 mm (H)	310 mm (W) x 298 mm (D) x 220 mm (H)
Weight:	12 kg	11 kg
Weight and Dimensions are approximate.

Index

A

Adapting Recipes....36

Apples, poached/stewed.... 32

Arcing....

Auto weight cooking.... 24, 25

Auto weight defrosting 16-19

B

Bacon

Rashers 31

Baked Apples....55

Baking guidelines....58

Beans, cooking chart....31

Beef

guidelines....42

cooking charts 31

Belgian Beef Casserole 43

Bolognese Sauce....44

Savoury mince 43

Steak and Kidney Pudding 46

Boil in the bag fish 32

C

Cakes

Boston Brownies....59

Carrot Cake 58

Chowy Flapjacks....59

Ginger Cake 59

Sponge Cake 58

Chaos Defrost 17

Cheese and Egg Dishes

Cheesey Risotto 49

Creamy Cheese, Potato & Broccoli Bake 50

Macaroni Cheese....50

Piperade 49

Quiche Lorraine 50

Swiss Cheese Fondue 49

Chicken

guidelines....42

cooking charts 31

Chicken Casserole 45

Chicken Satay 43

Fruity Chicken Risotto 46

Christmas Pudding 56

roheating....28

Cleaning your Microwave....4

Cling Film.... 10, 13

Containers to use 12-13

Control Panel 14

Cooking Charts.... 31-35

Custard 57

D

Defrosting

guidelines....18

charts....19

E

Eggs poached/scrambled 32

F

Fish

guidelines....39

cooking charts 32

Family Fish Pie 40

Fish Balti 41

Fish Kebabs 41

Plaice Provencale 41

Poached Smoked Haddock 40

Salmon and Vegetable Mornay 40

Stuffed Citrus Trout 39

Fruit, poached and stewing.... 32

G

General Guidelines.... 10-11

J

Jackel Potatoes.... 35, 51

Jam 60, 61

K

Kedgeree 48

L

Lamb

guidelines....42

cooking charts 33

Chops 33

Lamb Casserole....44

Lamb in a spicy cream & almond sauce 44

Madras Curry 46

Lemon Curd 60

M

Meat and Poultry recipes 43-46

Microwave power levels 15

Microwave principles....8

Milk puddings....34

Mince pies, reheating.... 26.29

O

Orange Marmalade....60

P

Pasta and Rice recipes

Kedgeree 48

Lentil Biryani 47

Pesto Spaghetti....47

Tagliatelle Toscana....48

Vegetable Couscous 48

Wild Mushroom and Basil Risotto 47

Pork

guidelines....42

cooking 33

chops 33

Paprika Pork Casserole 45

Sweet and sour....45

Porridge 33

Preserves

Fruit Jam 60

Lemon Curd....60

Orange Marmalade....60

Piccalilli 61

Plum Jam 61

Tomato Chutney 61

Pulses, cooking....31

Puddings and Desserts

Almond Eves Pudding 54

Baked Apples....55

Christmas Pudding 56

Creme Caramel 54

Date Puddings and Butterscotch Sauce 54

Lemon Brûleé 55

Orange and Chocolate Drop Pudding....55

Pear and Chocolate Pudding 56

Steamed Suet Sponge Pudding 56

R

Reheating 26

Reheating Charts 27-30

Rice, cooking....33-34

S

Sauces 57

Sausages....34

Setting the clock 15

Shielding....18

Soups and Starters

Broccoli & Stilton Soup 38

Coarse Pork Paté 37

Creamy Cod & Leek Chowder 37

Fishy Egg Muffins 38

Garlic Mushrooms with Herbs....37

Stuffed Croissants 38

Standing Times....10

T

Technical Specification 62

V

Vegetables

guidelines....51

cooking 34-35

Cauliflower cheese 53

Gratin Dauphinois 52

Ratatouille 52

Red Lentil Casserole 53

Stuffed Sweet Potatoes 53

Vegetable Lasagne 52

W

White Sauce 57

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COOK We provide quote recipes, T EG M 011

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you can write to the address

inside this cookbook.

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