R-97ST - Microwave Oven SHARP - Free user manual and instructions

USER MANUAL R-97ST SHARP

Congratulations on acquiring your new microwave oven, which from now on will make your kitchen chores considerably easier.

You will be pleasantly surprised by the kinds of things you can do with your combined microwave oven. Not only can you use it for rapid defrosting or heating up of food, you can also prepare whole meals. The combination of microwave, hot air convection and grill means that food can cook and brown at the same time, and much faster, than by using the conventional method.

In our test kitchen our microwave team has gathered together a selection of the most delicious international recipes which are quick and simple to prepare.

Be inspired by the recipes we have included and prepare your own favourite dishes in your microwave oven. There are so many advantages to having a microwave oven which we are sure you will find exciting:

● Food can be prepared directly in the serving dishes, leaving less to wash up.
● Shorter cooking times and the use of little water and fat ensure that many vitamins, minerals and characteristic flavours are preserved.

We advise you to read the cookery book guide and operating instructions carefully.

You will then easily understand how to use your oven.

Enjoy using your combined microwave oven and trying out the delicious recipes.

Your Microwave-Team.

GB CONTENTS

Operation manual

DEAR CUSTOMER	GB-1
INFORMATION ON PROPER DISPOSAL	GB-2
OVEN	GB-3
ACCESSORIES	GB-4
CONTROL PANEL	GB-5
IMPORTANT SAFETY INSTRUCTIONS	GB-6-8
INSTALLATION	GB-8
BEFORE OPERATION	GB-9
SELECTING THE LANGUAGE	GB-9
USING THE STOP KEY	GB-10
MICROWAVE POWER LEVELS	GB-11
MICROWAVE COOKING	GB-12
GRILL COOKING	GB-13
HEATING WITHOUT FOOD	GB-13
CONVECTION COOKING	GB-14-15
DUAL COOKING	GB-16-17
OTHER CONVENIENT FUNCTIONS	GB-18-20
EXPRESS COOK & EXPRESS DEFROST	GB-21-22
EXPRESS COOK CHART	GB-22
EXPRESS DEFROST CHART	GB-23
EXPRESS DEFROST NOTES	GB-24
SENSOR COOK	GB-24
SENSOR COOK CHART	GB-25
RECIPES FOR SENSOR COOK No. 5"FISH FILLETS WITH SAUCE"	GB-26
RECIPES FOR SENSOR COOK No. 6 "JAM"	GB-27
POTATO / INSTANT ACTION	GB-28

POTATO CHART	GB-29
INSTANT ACTION CHART	GB-29-30
RECIPIES FOR INSTANT ACTION"PASTRY DISHES"	GB-30-31
RECIPIES FOR USING SQUARETIN/SHELF	GB-32-33
CARE AND CLEANING	GB-34
SERVICE CALL CHECK	GB-35

Cookbook

WHAT ARE MICROWAVES?	GB-36
WHAT YOUR NEW COMBI-MICROWAVE OVEN
CAN DO	GB-36
SUITABLE COOKWARE	GB-37-38
TIPS AND TECHNIQUES	GB-38-40
HEATING	GB-41
THAWING	GB-41
THAWING AND COOKING	GB-42
COOKING OF MEAT, FISH AND POULTRY	GB-42
COOKING FRESH VEGETABLES	GB-42
LEGEND	GB-43
TABLES	GB-44-46
RECIPES	GB-47-73
SPECIFICATIONS	GB-74
SERVICE ADDRESSES	I-IV

Information on Disposal for Users (private households)

Attention:

Your product is marked with this symbol. It means that used electrical and electronic products should not be mixed with general household waste. There is a separate collection system for these products.

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin! Used electrical and electronic equipment must be treated separately and in accordance with legislation that requires proper treatment, recovery and recycling of used electrical and electronic equipment.

Following the implementation by member states, private households within the EU states may return their used electrical and electronic equipment to designated collection facilities free of charge*. In some countries* your local retailer may also take back your old product free of charge if you purchase a similar new one.

*) Please contact your local authority for further details.

If your used electrical or electronic equipment has batteries or accumulators, please dispose of these separately beforehand according to local requirements.

By disposing of this product correctly you will help ensure that the waste undergoes the necessary treatment, recovery and recycling and thus prevent potential negative effects on the environment and human health which could otherwise arise due to inappropriate waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the correct method of disposal.

For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer, even if you don't purchase a new product. Further collection facilities are listed on the homepage of www.swico.ch or www.sens.ch.

1 2 3 4 5 6 7 8 9 10 11

12 13 14

GB

1 Grill heating element
2 Convection heating element
3 Oven lamp
4 Control panel
5 Shelf rail (rail 1)
6 Shelf rail (rail 2)
7 Waveguide cover
8 Oven cavity
9 Coupling
10 Door seals and sealing surfaces
11 Door opening handle
12 Air-vent openings
13 Outer cabinet
14 Power cord

15 16 9

18

17

19 20

A 19 21

B 19 20

GB ACCESSORIES

Check to make sure the following accessories are supplied:

15 Turntable 16 Turntable support 17 Low Rack (height: 4 cm) 18 High Rack (height: 15,5 cm)

19 Square shelf 20 Square Tin 21 Shelf locator.

• Place the turntable support into the coupling in the centre of the oven floor, ensuring you place it TOP side up, (TOP is engraved on one side). It should be able to freely rotate around the coupling.
• Place the turntable on to the turntable support.

- Place the high/low racks onto the turntable if necessary. These racks are used for cooking in Convection, Dual or Grill mode.

- Use the square shelf and square tin for convection only. See page GB-15. When using either the square shelf or the square tin, we recommend you place it at rail 2 as shown in the diagram A. When using both of them, place the square tin at rail 2 and the square shelf at rail 1 as shown in the diagram B. When using the square shelf, ensure the shelf locator is on the right side.

NOTES:

• Always operate the oven with the turntable and support fitted correctly. This promotes thorough even cooking. A badly fitted turntable may rattle, may not rotate properly and damage the oven.
• The turntable rotates clockwise or counter clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.
• When you order accessories, please mention two details: part name and model name to your dealer or SHARP authorised service facility.

3 2 4 6 5 1 24 EXPRESS COOK SENSOR COOK EXPRESS DEFROST 7 8 9 10 11 12 KG/≡ 10 MIN 1 MIN 10 S 13 14 15 23 STOP +1min 22 21 i 16 18 19

GB CONTROL PANEL

Digital display and indicators:

1 COOKING IN PROGRESS indicator
2 GRILL indicator
3 CONVECTION indicator
4 MICROWAVE indicator
5 INFO indicator
6 LESS/MORE indicator

Operating keys:

7 EXPRESS DEFROST key
8 SENSOR COOK key
9 POTATO keys
10 INSTANT ACTION keys
11 LESS/MORE keys
12 WEIGHT/PORTION keys
13 TIME keys
14 GRILL key
15 CONVECTION key

By pressing this key you can adjust the convection temperature.

16 DUAL CONV. key (Microwave and Convection)
17 DUAL GRILL key (Microwave and Grill)
18 LANGUAGE key
19 ◆ (START)/+1min key
20 STOP key
21 TIMER key
22 INFO key
23 MICROWAVE POWER LEVEL key

By pressing this key you can adjust the Microwave power level.

24 EXPRESS COOK key

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

1. This oven is designed to be used on a countertop only. It is not designed to be built into a kitchen unit. Do not place the oven in a cabinet.
2. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. Keep children away from the door to prevent them burning themselves.
3. Ensure there is a minimum of free space above the oven of 13 cm.
4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
5. Children should be supervised to ensure that they do not play with the appliance.
6. WARNING: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.
7. WARNING: When the appliance is operated in the GRILL, CONVECTION, DUAL, EXPRESS COOK, POTATO and INSTANT ACTION modes, children should only use the oven under adult supervision due to the temperature generated.
8. WARNING: Accessible parts may become hot during use. Young children should be kept away.
9. WARNING: If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.
10. WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.
11. If the power supply cord of this appliance is damaged, it must be replaced with a special cord. The exchange must be made by an authorised SHARP service agent.

12. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

13. Microwave heating of beverages can result in delayed eruptive boiling, therefore care must be taken when handling the container.

14. Do not cook eggs in their shells, and whole hard boiled eggs should not be heated in microwave ovens since they may explode even after microwave cooking has ended. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and the whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven.
15. Utensils should be checked to ensure that they are suitable for use in the oven. See Page GB-37. Use only microwave safe containers and utensils on microwave modes.
16. The contents of feeding bottles and baby food jars must be stirred or shaken and the temperature checked before consumption, in order to avoid burns.
17. The door, outer cabinet, oven cavity, dishes, accessories and especially the grill heating elements will become very hot during operation. Care should be taken to avoid touching these areas. To prevent burns, always use thick oven gloves. Before cleaning make sure they are not hot.
18. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.
19. If smoke is observed, switch off or unplug the oven and keep the door closed in order to stifle any flames.
20. Clean the oven at regular intervals and remove any food deposits.
21. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.
22. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.
23. Steam cleaner is not to be used.
24. See instructions for cleaning door seals, cavities and adjacent parts on page GB-34.

IMPORTANT SAFETY INSTRUCTIONS

To avoid the danger of fire.

1. The microwave oven should not be left unattended during operation. Power levels that are too high, or cooking times that are too long, may overheat foods resulting in a fire.

2. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency.

3. The AC power supply must be 230V, 50Hz, with a minimum 16A distribution line fuse, or a minimum 16A distribution circuit breaker.

4. A separate circuit serving only this appliance should be provided.

5. Do not place the oven in areas where heat is generated. For example, close to a conventional oven.

6. Do not install the oven in an area of high humidity or where moisture may collect.

7. Do not store or use the oven outdoors.

8. Clean the waveguide cover, the oven cavity, the turntable and turntable support after use. These must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

9. Do not place flammable materials near the oven or ventilation openings.

10. Do not block the ventilation openings.

11. Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire.

12. Do not use the microwave oven to heat oil for deep frying. The temperature cannot be controlled and the oil may catch fire.

13. To make popcorn, use only special microwave popcorn makers.

14. Do not store food or any other items inside the oven.

15. Check the settings after you start the oven to ensure the oven is operating as desired.

16. To avoid overheating and fire, special care must be taken when cooking or reheating foods with a high sugar or fat content, for example, Sausage rolls, Pies or Christmas pudding.

17. See the corresponding hints in operation manual and the cookery book section.

To avoid the possibility of injury

1. WARNING:

Do not operate the oven if it is damaged or malfunctioning. Check the following before use:

a) The door; make sure the door closes properly and ensure it is not misaligned or warped.
b) The hinges and safety door latches; check to make sure they are not broken or loose.
c) The door seals and sealing surfaces; ensure that they have not been damaged.
d) Inside the oven cavity or on the door; make sure there are no dents.
e) The power supply cord and plug; ensure that they are not damaged.

1. Do not operate the oven with the door open or alter the door safety latches in any way.
2. Do not operate the oven if there is an object between the door seals and sealing surfaces.
3. Do not allow grease or dirt to build up on the door seals and adjacent parts. Clean the oven at regular intervals and remove any food deposits. Follow the instructions for "Care and Cleaning" on page GB-34.
4. Individuals with PACEMAKERS should check with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens.

To avoid the possibility of electric shock

1. Under no circumstances should you remove the outer cabinet.
2. Never spill or insert any objects into the door lock openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately, and call an authorised SHARP service agent.
3. Do not immerse the power supply cord or plug in water or any other liquid.
4. Do not let the power supply cord hang over the edge of a table or work surface.
5. Keep the power supply cord away from heated surfaces, including the rear of the oven.
6. Do not attempt to replace the oven lamp yourself or allow anyone who is not an electrician authorised by SHARP to do so. If the oven lamp fails, please consult your dealer or an authorised SHARP service agent.

To avoid the possibility of explosion and sudden boiling:

1. Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off.
2. Take care when microwaving liquids. Use a widemouth container to allow bubbles to escape.

Never heat liquids in narrow necked containers such as baby bottles, as this may result in the contents erupting from the container when heated and cause burns.

To prevent sudden eruption of boiling liquid and possible scalding:

1. Do not use excessive amount of time (See page GB-45).

2. Stir liquid prior to heating/reheating.

3. It is advisable to insert a glass rod or similar utensil (not metal) into the liquid whilst reheating.
4. Let liquid stand for at least 20 seconds in the oven at the end of cooking time to prevent delayed eruptive boiling.
5. Pierce the skin of such foods as potatoes, sausages and fruit before cooking, or they may explode.

To avoid the possibility of burns

1. Use pot holders or oven gloves when removing food from the oven to prevent burns.

2. Always open containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid steam burns and eruption of boiling.

3. To avoid burns, always test food temperature and stir before serving and pay special attention to the temperature of food and drink given to babies, children or the elderly.

Temperature of the container is not a true indication of the temperature of the food or drink; always check the food temperature.

1. Always stand back from the oven door when opening it to avoid burns from escaping steam and heat.
2. Slice stuffed baked foods after heating to release steam and avoid burns.

To avoid misuse by children

1. Do not lean or swing on the oven door.
2. Children should be taught all important safety instructions: use of pot holders, careful removal of food coverings; paying special attention to packaging (e.g. self-heating materials) designed to make food crisp, as they may be extra hot.

Other warnings

1. Never modify the oven in any way.
2. Do not move the oven while it is in operation.
3. This oven is for home food preparation only and may only be used for cooking food. It is not suitable for commercial or laboratory use.

To promote troublefree use of your oven and avoid damage.

1. Never operate the oven when it is empty except where recommended in the operation manual. Doing so may damage the oven.

2. When using a browning dish or self-heating material, always place a heat-resistant insulator such as a porcelain plate under it to prevent damage to the turntable and turntable support due to heat stress. The preheating time specified in the dish's instructions must not be exceeded.

3. Do not use metal utensils, which reflect microwaves and may cause electrical arcing.

Use only the turntable and the turntable support designed for this oven. Do not operate the oven without the turntable.

1. Do not place anything on the outer cabinet during operation.

NOTE:

If you are unsure how to connect your oven, please consult an authorised, qualified electrician. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure. Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of microwave leakage or a malfunction.

INSTALLATION

1. Remove all packing materials from the inside of the oven cavity. Discard the loose polythene sheet from between the door and cavity. Remove the feature sticker, if attached, from the outside of the door.

2. Check the oven carefully for any signs of damage.

3. Place the oven on a flat, level surface strong enough to support the oven's weight plus the heaviest item likely to be cooked.

This oven is designed for countertop use only. Do not place the oven in a cabinet.

1. The oven door may become hot during cooking. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. Keep children away from the door to prevent them burning themselves.

2. Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

3. Ensure there is a minimum of free space above the oven of 13 cm.

13 cm

1. Securely connect the plug of the oven to a standard earthed (grounded) household electrical outlet.

BEFORE OPERATION

Your oven has an energy save mode.

1. Plug in the oven. Nothing will appear on the display at this time.
2. Open the door.

The oven display will show "SELECT LANGUAGE" in 5 languages.

NOTE: Once you select the language using the LANGUAGE key, the display will show ".0".

1. Close the door.
   The oven display will show ". 0".
2. Select a language (See below).

NOTE: If you use the oven in English, you do not have to select language, and go to step 5.

1. Heat the oven without food (See page GB-13).

COOKING HINTS:

The oven has an 'Information Display System' which offers you step by step instructions to easily guide you through each feature, and enable you to gain information in your desired language. The oven has an INFO key for getting instructions for each key. Indicators will appear in the display, after pressing a key, to inform you of the next operation step.

In Energy Save Mode, if you do not operate the oven for 3 minutes or more (e.g. closing the door, pressing the STOP key, or at the end of cooking), you will not be able to operate the oven until you open and close the oven door.

SELECTING THE LANGUAGE

Press LANGUAGE key LANGUAGE
once	ENGLISH
twice	DEUTSCH
3 times	NEDERLANDS
4 times	FRANÇAIS
5 times	ESPAÑOL

The oven comes set for English. You can change the language. To change, press the LANGUAGE key until the desired language is displayed. Then press the ◆ (START)/+1min key.

Example:

Suppose you want to select German:

1. Choose the desired language by pressing the LANGUAGE key.

2. Press the (START)/+1min key to start the setting.

Check the display.

GB D NL F E x2 → ◇ +1min x1 → DEUTSCH

NOTE: The selected language will be memorised even if the electrical power supply is interrupted.

STOP

Use the STOP key to:

1. Erase a mistake during programming.
2. Stop the oven temporarily during cooking.
3. Cancel a programme during cooking, press the STOP key twice.

Power Level	Press the MICROWAVE POWER LEVEL key	Display	Watt
HIGH	X1 100 P		1050 W
	X2 90 P 945 W
MEDIUM HIGH	X3 80 P 840 W
	X4 70 P 735 W
MEDIUM	X5 60 P 630 W
	X6 50 P 525 W
MEDIUM LOW (Defrost)	X7 40 P 420 W
	X8 30 P 315 W
LOW (Defrost)	X9 20 P 210 W
	X10 10 P 105 W
	X11 0 P 0 W

Generally the following recommendations apply:

100 P/90 P - (HIGH output = 1050/945 W) used for fast cooking or reheating e.g. for casseroles, hot beverages, vegetables etc.

80 P/70 P - (MEDIUM HIGH output = 840/735 W) used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive didhes such as sponge cakes. At this reduced setting, the food will cook evenly without over cooking at the sides.

IMPORTANT: The Microwave power level will default to 100 P unless you press the MICROWAVE POWER LEVEL key.

- Your oven has 11 power levels, as shown.

60 P/50 P - (MEDIUM output = 630/525 W) for dense foods which require a long cooking time when cooked conventionally, e.g. beef casserole, it is advisable to use this power setting to ensure the meat will be tender.

40 P/30 P - (MEDIUM LOW output = 420/315 W defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard.

20 P/10 P - (LOW output = 210/105 W) For gentle defrosting, e.g. cream gateaux or pastry.

To set the microwave power level:

1. Input the time by pressing the TIME keys.
2. Press the MICROWAVE POWER LEVEL key until the desired power level appears on the display. (If the MICROWAVE POWER LEVEL key is touched once, 138 P will be displayed. If you miss your desired level, continue pressing the MICROWAVE POWER LEVEL key until you reach the level again).
3. Press the ◆ (START)/+1min key.

NOTE: If the power level is not selected, 100 P is automatically set.

Your oven can be programmed for up to 99 minutes and 50 seconds (99.50).

Example:

Suppose you want to heat soup for 2 minutes and 30 seconds on 70 P microwave power.

1. Enter the cooking time by pressing the TIME keys.

2. Press the MICROWAVE POWER LEVEL key four times for 70 P microwave power.

3. Press the (START)/+1min key once to start cooking.

1 MIN 10 S → x3x2 x4 → ◇ +1min x1

Check the display.

NOTES:

1. When the door is opened during the cooking process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the ⏻ (START)/+1min key is pressed.

2. If you wish to know the power level during cooking, press the MICROWAVE POWER LEVEL key. As long as your finger is pressing the MICROWAVE POWER LEVEL key, the power level which you have input will be displayed.

3. When the operation of the oven has finished, ". 0" will reappear on the display.

WARNING:

1. Never use the square shelf and square tin for microwave cooking and dual cooking as this may cause arcing.

2. After cooking and opening the door, the display may show "NOW COOLING".

The grill heating element at the top of the oven cavity has one power setting only.

Example: Suppose you want to cook cheese on toast for 5 minutes (Place toast on the high rack.)

1. Enter the cooking time by pressing the 1 MIN key five times.

2. Select the grill mode by pressing the GRILL key once.

3. Press the ⏻ (START)/+1min key to start cooking.

graph LR
    A["1 MIN"] --> B["→"]
    B --> C["+1 min"]
    C --> D["x1"]
    D --> E["Check the display. 5:00"]

1. The high or low racks are recommended when grilling. It is not recommended to use the square shelf and square tin for grilling.

2. You may detect smoke or a burning smell when using the grill for the first time, this is normal and

not a sign that the oven is out of order. (Please see heating without food below.)

1. After cooking and opening the door, the display may show "NOW COOLING".

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

HEATING WITHOUT FOOD

You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order.

To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250°C.

IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen ventilation on. Make sure there is no food in the oven.

1. Enter the required heating time. (20 min.) by pressing the 10 MIN key twice.

The oven will count down. When the oven has finished cooking, open the door to cool the oven cavity.

WARNING:

The oven door, outer cabinet, oven cavity and accessories will become hot. Take care to avoid burns when cooling the oven down after operation.

Your oven can be used as a conventional oven using the convection facility and 10 pre-set oven temperatures. Preheating is recommended for better results (especially when using the square shelf or the square tin).

Press CONVECTION key12	34567	8910
Oven Temp (°C) 250 230 220	200 190	180	160 130	100 40

Example 1: To cook with preheating

Suppose you want to pre-heat to 200^ C and cook for 20 minutes at 200^ C.

1. Enter the desired preheat temperature by pressing the CONVECTION key four times. The display will show 200°C.

2. Press the ◆ (START)/+1min key to start pre-heating.

When the pre-heated temperature has been reached the audible signal sounds, the display will show 200°C, open the door and place the food inside the oven. Close the door.

1. Enter the cooking time by pressing the 10 MIN key twice (20 mins).

2. Press the ◆ (START)/+1min key.

Check the display.

10 MIN x2 +1min x1 20:00 * ◇

NOTES:

1. When the oven is preheated the turntable should be in the oven.
2. After preheating, if you want to cook at a different temperature press the CONVECTION key until the desired setting appears on the display. In the example above, to change the temperature you would press the CONVECTION key after entering the cooking time.
3. When the oven reaches the programmed preheating temperature, it will automatically hold at the pre-heated temperature for 30 minutes. After 30 minutes the display will change to ". 0". The selected convection programme will be cancelled.
4. After cooking and opening the door, the display may show "NOW COOLING".
5. To get the best results when following pack instructions for convection, please follow the instructions for "conventional oven".
6. When using the square shelf or the square tin, rotate the square tin or the container on the square shelf 180° halfway to achieve better results.

Example 2: To cook without preheating

Suppose you want to cook at 250°C for 20 minutes.

1. Enter the cooking time by pressing the 10 MIN key twice (20 mins).

2. Select the desired cooking temperature.(250°C).

3. Press the (START)/1min key.

10 MIN x2 → ℃ x1 → +1min x1

Check the display.

NOTES:

1. After cooking and opening the door, the display may show "NOW COOLING".
2. To change the convection temperature, press the CONVECTION key until the desired temperature appears on the display.
3. You may detect smoke or a burning smell when using convection for the first time. This is normal and is not a sign that the oven is out of order. (Please see Heating Without Food on page GB-13).

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

SPECIAL NOTES FOR SQUARE SHELF & SQUARE TIN:

1. When using either the square shelf or the square tin, we recommend you place it at rail 2. When using both of them, place the square tin at rail 2 and the square shelf at rail 1 as shown in the diagram. Please also refer to the diagram B on page GB-4.
2. When using the square shelf and/or the square tin, leave the turntable in the oven.
3. When using the square shelf or the square tin, rotate the square tin or the container on the square shelf 180° halfway to achieve better results.
4. When using the square shelf follow the notes below to prevent them slipping out;
5. Do not place container with food weighing more than 5 kg on the square shelf.
6. Ensure that the square shelf is in the correct position and does not rattle.
7. When removing the food, pull the square shelf until it is slightly locked, and then remove the food.
8. Some recipes for using the square shelf or the square tin are included in this operation manual. Please refer to pages GB-32-33.
9. To get the best results when following pack instructions for convection, please follow the instructions for "conventional oven".

Shelf rails rail 1 rail 2

Your oven has 2 DUAL cooking modes combining the heat of the convection or grill with the power of the microwave.

To select the DUAL cooking mode, choose the cooking time, then press the DUAL MODE key to select the desired setting. Generally, dual cooking time shortens the total cooking time.

Press DUAL MODE key Cooking method		Microwave Power Range
DUAL CONV. MICRO 30 P	CONV 250°C	10 P - 60 P
DUAL GRILL	MICRO 30 PGRILL	10 P - 80 P

NOTES:

• To adjust the microwave power, press the MICROWAVE POWER LEVEL key.
- To adjust the convection temperature, press the CONVECTION key until the desired temperature appears on the display.
- For DUAL CONV. the oven temperature can be changed from 40°C to 250°C in ten levels.

Example 1:

Suppose you want to cook for 20 minutes on DUAL CONV. using 10 P microwave power and 200°C convection.

1. Enter the desired cooking time by pressing the 10 MIN key twice (20 minutes).

2. Select the cooking mode by pressing the DUAL CONV. key.

3. Press the MICROWAVE POWER LEVEL key twice (10 P)

x2

x1

x2

1. Press CONVECTION key three times (200°C).

2. Press the ◆ (START)/+1min key.

Check the display.

x3

x1

◇

Example 2:

Suppose you want to cook for 20 minutes on DUAL GRILL using 10 P microwave power and GRILL.

1. Enter the desired cooking time by pressing the 10 MIN key twice (20 minutes).

2. Select the cooking mode by pressing the DUAL GRILL key once.

3. Press the MICROWAVE POWER LEVEL key twice (10 P)

1. Press the ⏻ (START)/+1min key.

Check the display.

NOTE: After cooking and opening the door, the display may show "NOW COOLING".

WARNINGS:

1. The oven cavity, door, outer cabinet, accessories and dishes will become very hot, use thick oven gloves when removing the food or turntable from the oven to prevent burns.
2. Never use the square shelf and square tin for microwave cooking and dual cooking as this may cause arcing.

1. MULTIPLE SEQUENCE COOKING

A maximum of 4 stages can be input, consisting of manual cooking time and mode.

Example:

To cook: 5 minutes on 100 P power (Stage 1) 16 minutes on 30 P power (Stage 2)

STAGE 1

1. Enter the desired cooking time by pressing the 1 MIN key 5 times.

2. Choose the desired power level by pressing the MICROWAVE POWER LEVEL key once.

STAGE 2

1. Enter the desired cooking time by pressing the 10 MIN key once and the 1 MIN key 6 times.

2. Choose the desired power level by pressing the MICROWAVE POWER LEVEL key eight times.

3. Press the ⏻ (START)/+1min key once to begin cooking.

Check the display

(The oven will begin to cook for 5 minutes on 100 P, and then for 16 minutes on 30 P).

2. LESS (▼) / MORE (▲) key

The LESS (▼) and MORE (▲) keys allow you to easily decrease or increase programmed setting times, (for a less well or more well cooked result), used in automatic operations or cooking time while in operation.

a) Changing the pre-programmed time setting:

Example: Suppose you want to cook 0,2 kg Thin French Fried Potatoes using the POTATO and LESS (▼) key.

1. Choose the desired result (less cooked for thin type) by pressing the LESS (▼) key once.

2. Choose the POTATO menu and quantity by pressing the FRENCH FRIED POTATO key once.

NOTES:

To cancel LESS or MORE press the same key again.

To change MORE to LESS simply press the LESS (▼) key.

To change LESS to MORE simply press the MORE (▲) key.

b) Changing the heating time while the oven is operating:

During the manual cooking process, the cooking time can be decreased or increased in 1 minute steps each time the LESS (▼) and MORE (▲) keys are pressed.

NOTE: You can use this function for manual cooking only.

3. +1min function

The +1min key allows you to operate the two following functions:

a) Direct start

You can directly start cooking on 100 P microwave power for 1 minute by pressing the +1min key.

NOTE:

To avoid the misuse by children the +1min key can be used only within 3 minutes after preceding operation, e.g., closing the door, pressing the STOP key or cooking completion.

b) Extend the cooking time

You can extend the cooking time for multiples of 1 minute if the +1min key is pressed while the oven is in operation.

NOTE: You can use this function for manual cooking only.

4. TO CHECK SETTINGS WHILE THE OVEN IS OPERATING

You can check the power level and the actual oven temperatures while the oven is in operation ie: when preheating. You can use this function for manual cooking only.

TO CHECK THE POWER LEVEL:

To check the microwave power level during cooking press the MICROWAVE POWER LEVEL key.

The oven continues to count down, although the display shows the power level which you have input.

As long as your finger is pressing the key, the power level will be displayed.

TO CHECK THE CONVECTION TEMPERATURE:

To check the convection temperature which you have input during cooking press the CONVECTION key.

When the oven is preheating, you can check the actual oven temperature.

As long as your finger is pressing the key, the convection temperature in ^ C will be displayed.

OTHER CONVENIENT FUNCTIONS

5. INFO key

Each button carries useful information. If you wish to get the information, press the INFO key before pressing the desired key.

Example:

Suppose you want to get information about INSTANT ACTION, Roast chicken:

graph TD
    A["i"] --> B["↓"]
    B --> C["x1"]

1. Choose the INFO key function.

2. Press the INSTANT ACTION key for Roast Chicken.

ROAST CHICKEN 0.9 KG- 20 KG PLACE ON LOW RACK

NOTE:

1. The information message will be repeated twice, and then the display will show ".0".
2. If you want to cancel the information press the STOP key.

6. TIMER FUNCTION

You can use the timer for timing where microwave cooking is not involved for example, to time boiled eggs cooked on a conventional hob.

Example:

To set the timer for 5 minutes.

1. Press the TIMER key once.

2. Press the 1 MIN key five times.

3. Open and Close the door to activate timer function.

x1 x5

1. Press the ◆ (START)/ +1min key to start the timer.

Check the display.

x1

The EXPRESS COOK and EXPRESS DEFROST functions automatically work out the correct cooking mode and cooking time. You can choose from 3 EXPRESS COOK menus and 7 EXPRESS DEFROST menus.

menus. Warning: For EXPRESS COOK:

The oven cavity, door, outer cabinet, accessories and dishes will become very hot. Use thick oven gloves when removing food or the turntable from the oven to prevent burns.

What you need to know when using EXPRESS COOK and EXPRESS DEFROST:

1. The menu you wish to use can be selected by pressing the EXPRESS COOK or EXPRESS DEFROST key until the desired menu number appears in the display. (See pages GB-22-23)

2. The weight or quantity of the food can be input by pressing the WEIGHT/PORTION keys until the desired weight/quantity is displayed.

3. Enter the weight of the food only. Do not include the weight of the container.

4. For food weighing more or less than weights/quantities given in the cooking charts, cook manually.

5. The programmed cooking times are average times. If you want to alter cooking times pre-programmed in the automatic operations, use the LESS (▼) or

MORE (▲) keys. See page GB-19 for details. For best results, follow cooking chart instructions.

1. To start cooking press ◆ (START)/+1min key.

When action is required (e.g. to turn food over) the oven stops and the audible signals sound, the display shows the necessary action. To continue cooking, press the ◆ (START)/+1min key.

The final temperature will vary according to the initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time and change the power level.

1.

EXPRESS COOK x1 [- 1] Menu Number

2.

KG/≡ WEIGHT/PORTION keys

3.

4.

NOTE: Please refer to the menu label for list of EXPRESS COOK and EXPRESS DEFROST menus and weight ranges.

EXPRESS COOK & EXPRESS DEFROST

Example: Suppose you want to cook 0,2 kg of Frozen Gratin using EXPRESS COOK.

1. Press the EXPRESS COOK key 3 times to select Frozen Gratin.

2. Enter the weight by pressing the WEIGHT/PORTION keys until the desired weight is displayed.

3. Press the ◆ (START)/+1min key to start cooking.

graph LR
    A["EXPRESS COOK"] --> B["KG/"]
    B --> C["+1min"]

EXPRESS COOK CHART

KEY MENU NO. WEIGHT (Increasing Unit) / UTENSILS			PROCEDURE
EXPRESS COOKx1	C-1 Frozen Ready Meals (initial temp -18°C) Stirrable type (e.g. Noodles Bolognese, Chinese Menus.)	0,3 - 1,0 kg* (100 g) Casserole dish & lid* If the manufacturer instructs to add water or oil, please calculate the total amount for the program with additional liquid.	Transfer meal to suitable casserole dish.Add some liquid or oil if recommended by the manufacturer.Cover with a lid.When the audible signals sound, stir and re-cover.After cooking, stir and let stand for approx. 1-2 minutes.
EXPRESS COOKx2	C-2 Frozen Vegetables (initial temp -18°C)e.g. Brussel sprouts, cauliflower, peas, mixed vegetables, broccoli	0,1 - 0,8 kg (100 g) Casserole dish & lid	Add 1tbsp water per 100 g. (For mushrooms no additional water is necessary).Cover with a lid.When the oven stops and the audible signals sound, stir and re-cover.After cooking, let stand for approx. 1-2 minutes.NOTE:If frozen vegetables are compacted together, cook manually.
EXPRESS COOKx3	C-3 Frozen Gratin (initial temp -18°C)e.g. Frozen lasagne, Potato gratin	0,2 - 0,6 kg (100 g) Gratin dishLow rack	Remove the gratin from original container and place in a suitable gratin dish.Add 3-4 tbsp water if necessary.Do not cover.Place on the low rack.After cooking, let stand, covered in aluminium foil for approximately 5 minutes.
EXPRESS DEFROSTx1	D-1 [AXDB] Steaks, Chops (initial temp -18°C)	0,2 - 1,0 kg (100 g) Plate (see note on page GB-24)	Place the food on a plate in the centre of the turntable.When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.After defrosting, wrap in aluminium foil for 10-20 minutes, until thoroughly defrosted.
EXPRESS DEFROSTx2	D-2 Meat Joint (initial temp -18°C)	0,6 - 2,0 kg (100 g) Plate (see note on page GB-24)	Place a plate upside down on the turntable and put the meat on it.When the oven stops and the audible signals sound, turn the food over. Shield the defrosted parts with aluminium foil.If audible signals sound, turn the food over and shield again.After defrosting, cover with aluminium foil and stand for 15-30 minutes until thoroughly defrosted.
EXPRESS DEFROSTx3	D-3 Minced Meat, mix of beef and pork (initial temp -18°C)	0,2 - 1,0 kg (100 g) Cling film (see note on page GB-24)	Cover the turntable with cling film.Place the block of minced meat onto the turntable.When the oven stops and the audible signals sound, turn the food over. Remove the defrosted parts if possible.After defrosting, cover in aluminium foil for 5-10 minutes, until thoroughly defrosted.
EXPRESS DEFROSTx4	D-4 Chicken Legs (initial temp -18°C)	0,2 - 1,0 kg (50 g) Plate (see note on page GB-24)	Place the food on a plate in the centre of the turntable.When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield the thin parts and warm spots with aluminium foil.After defrosting, wrap in aluminium foil for 10-20 minutes, until thoroughly defrosted.
EXPRESS DEFROSTx5	D-5 Poultry (initial temp -18°C) Only poultry without giblets is recommended for this programme.	0,9 - 2,0 kg (100 g) Plate (see note on page GB-24)	Place a plate upside down on the turntable and put the poultry breast side down on the plate.When the oven stops and the audible signals sound, turn over and shield the thin parts and warm spots with aluminium foil.After defrosting, cover with aluminium foil and stand for 15-30 minutes until thoroughly defrosted.Finally clean the poultry under running water.
EXPRESS DEFROSTx6	D-6 Cake (initial temp -18°C)	0,1 - 1,4 kg (100 g) Plate	Remove all packaging from the cake.Place on a plate in the centre of the turntable.After defrosting, cut the cake into similar sized pieces. Keep space between each piece and let stand for 15-30 minutes until thoroughly defrosted.
EXPRESS DEFROSTx7	D-7 Bread (initial temp -18°C)	0,1 - 1,0 kg (100 g) Plate	Distribute on a plate in the centre of the turntable. Only sliced bread is recommended for this programme.When the audible signals sound rearrange, and remove defrosted slices.After defrosting separate all slices and distribute on a large plate. Cover the bread with aluminium foil and let stand for 5-15 minutes until thoroughly defrosted.

NOTES:

1 Steaks, Chops and Chicken legs should be frozen in one layer.
2 Minced meat should be frozen in the thin shape.
3 After turning over, shield the defrosted portions with small, flat pieces of aluminium foil.
4 The poultry and the minced meat should be processed immediately after defrosting.
5 For D-1, D-2, D-4 and D-5 arrange the food in the oven as shown:

Chicken legs, Steaks and Chops. Poultry and Meat Joint

Food Dish Turntable

SENSOR COOK

Your oven has a humidity sensor. The humidity sensor detects the vapour from the food and calculates the correct microwave power level and cooking time.

The SENSOR COOK key offers the possibility to easily cook 6 menus without entering the food quantity.

To select the sensor cook menu, touch the SENSOR COOK key until the desired menu is displayed.

The SENSOR COOK can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP key.

Always refer to the SENSOR COOK chart on page GB-25 before operating this function.

NOTES:

1. Once a SENSOR COOK programme has started, do not open the door or press the STOP key until the remaining cooking time appears on the display, unless following instructions to stir or turn over. During this time, Sensor technology senses humidity emitted from food as it heats and determines the cooking time. Opening the door or stopping the oven disturbs the humidity content and affects the cooking result.
2. Ensure food is thoroughly heated before serving. If additional heating is required, cook this manually.
3. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth or paper towel prior to cooking on SENSOR COOK.
4. If you want to alter the cooking results, press the LESS (▼) or MORE (▲) keys before pressing any menu key (See page GB-19 for details). For best results use the cooking chart instructions.
5. If food requires manipulation (i.e. turn over or stir) then open the door, follow the instruction, close the door and press the ◆ (START)/+1min key.
6. To cook the food weighing more or less than the weights/quantities given in the cooking charts, cook using manual programmes.

EXAMPLE: Suppose you want to cook 300 g of fresh vegetables.

1. Press the SENSOR COOK key twice to select Fresh Vegetables.

x2

After 2 seconds the oven starts automatically. When the sensor detects the vapour from the food, the remaining cooking time will appear.

NOTE: Please refer to the menu label for list of SENSOR COOK menus and weight ranges.

KEY MENU WEIGHT (Increasing Unit) / UTENSILS			PROCEDURE
x1	No. 1 [33A2]Soup/ Casserole(initial temp 5-20°C)	200 - 1000 mlCup or bowl (for more than 200 ml) & microwave plastic wrap	Cover with microwave plastic wrap.Place the bowl in the border of the turntable.After cooking, stir and let stand covered for approx. 2 mins.NOTE: If you do not use plastic wrap with holes, pierce the wrap 5 times (for bowl) or twice (for cup)with a fork.
x2	No. 2 Fresh vegetables(initial temp 20°C)e.g. Cauliflower,carrot, broccoli,fennel, leek, pepper,courgettes etc.	0,1 - 0,8 kgBowl & lid	Cut into small pieces, e.g. strips, cubes or slices.Add the required amount of water (1 tbsp per 100 g).Cover with a lid.After cooking, stir and let the food stand for approx. 2 mins.
x3	No. 3 Rice (par-boiled)(initial temp rice 20°C)	0,1 - 0,3 kgBig bowl & lid	Place in a big bowl and add boiling water.Cover with a lid.Place the bowl in the center of the turntable.When the oven stops and the audible signals sound, stir.When the oven stops and the audible signals sound, stir again.After cooking, let stand, covered for approx. 10 mins.
	Rice Boiling	Water
	100 g	250 ml
	200 g	450 ml
	300 g	650 ml
x4	No. 4 Pasta(initial temp pasta 20°C)	0,1 - 0,3 kgBig bowl & lid	Place in a big bowl and add boiling water.Cover with a lid.Place the bowl in the center of the turntable.When the oven stops and the audible signals sound, stir.When the oven stops and the audible signals sound, stir again.After cooking, let stand, covered for approx. 2-3 mins.
	Pasta Boiling	Water
	100 g	250 ml
	200 g	550 ml
	300 g	800 ml
x5	No. 5 Fish fillets with sauce(initial tempFish 5°CSauce 20°C)	0,4-1,6 kg*fish: 0,2 - 0,8 kgsauce: 0,2 - 0,8 kgDeep casserole dish and microwave plastic wrap* Total weight of fish and sauce	Put the fish fillets in a quiche dish with the thin ends towards the centre.Spread prepared sauce on fish fillet.Cover with microwave plastic wrap.After cooking let stand, covered for approx. 2 minutes.For sauce recipes, see page GB-26.
x6	No. 6 Jam(initial temp 20°C)	0,5 - 1,5 kg*3,5 l casserole dish* Total weight of fruit and jelly sugar	Follow quantity in recipes on page GB-27.Defrost frozen fruits before cooking.No cover.When the oven stops and the audible signals sound, stir.When the oven stops and the audible signals sound again, mash or just stir.After cooking, fill into well cleaned glasses and cover with a twist-off-lid or with preserving film.NOTE: Use a big casserole dish to prevent the food from spilling over.

Fish fillet with sauce - Cod fish fillet Provençal Ingredients

20 g butter

100 g mushrooms cut in slices

1 clove garlic (crushed)

50 g spring onion

1 tin (825 g) tinned tomatoes without juice, drain well

1 tsp lemon juice

2 tbsp tomato ketchup

1/2-1 tsp dried basil, salt and pepper

800 g cod fish fillet

Preparation

1. Cook butter, mushrooms, onions and garlic together in a deep casserole dish for 3-4 mins. on 100 P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and pepper.
3. Place fish fillet on the vegetables and cover with sauce and some vegetables. Cover with microwave plastic wrap.
4. Cook on SENSOR COOK No. 5 "Fish fillets with sauce".

Fish fillet with Leek and Cheese-sauce Ingredients

50 g butter

175 g spring onion

12 tsp dried Marjoram

40 g flour

500 ml milk

100 g grated Gruyere, salt, pepper

1 tbsp chopped parsley

800 g fish fillet (e.g. coal fish)

Preparation

1. Put butter, onions and Marjoram in a casserole and heat for 3-4 mins on 100 P.
2. Stir in the flour and add the milk. Stir to a smooth sauce.
3. Cook for 3-4 mins on 100 P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a deep casserole dish and pour the sauce over it. Cover with microwave plastic wrap.
6. Cook on SENSOR COOK No. 5 "Fish fillets with sauce".
7. After cooking take out the fish and stir the sauce well.

Fish fillet with Piquant sauce Ingredients

1 tin (825 g) canned tomatoes, drain
1 tin (280 g) corn
2-3 tsp chilli sauce
40 g onion, finely chopped
3 tsp red wine vinegar
14 tsp mustard
1 spice thyme
1 spice cayenne pepper
800 g fish fillet (e.g. rosefish)

Preparation

1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a deep casserole dish and spread the sauce on fish fillet. Cover with microwave plastic wrap.
3. Cook on SENSOR COOK No. 5 "Fish fillets with sauce".

Fish fillet with Curry sauce Ingredients

40 g butter
30 g chopped almonds
1-2 tbsp curry powder
30 g flour (wholemeal)
40 g raisins
200 g pineapple (small pieces)
125 ml broth
125 ml pineapple juice
150 g sour cream
100 g peas (frozen), salt, pepper
800 g fish fillet (coal fish)

Preparation

1. Heat butter, almonds and curry covered for 1-2 mins on 100 P.
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and cream, stirring continuously.
4. Cook covered for 2-3 mins. on 100 P and stir after cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a deep casserole dish and pour over the sauce. Cover with microwave plastic wrap.
8. Cook on SENSOR COOK No. 5 "Fish fillets with sauce".

NOTES:

1. These indications are for 1,6 kg. If you want to cook less than 1,6 kg you have to adjust (reduce) the ingredients for the sauce and also the cooking time for the preparation of the sauce.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish after cooking and stir in some sauce thickening powder (please follow manufacturer's instructions).

Kiwi - Banana Jam

Ingredients

525 g Kiwi

225 g Banana

250 g Jelly sugar (preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Peel kiwis and bananas and cut into small pieces.
2. Mix the fruits with preserving sugar with pectin and fill into an oval 3,5 l-glass form (pyrex).
3. Cook on SENSOR COOK No. 6 "Jam".
4. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Raspberry Jam Ingredients

750 g Raspberries

250 g Jelly sugar (preserving sugar with pectin, 1 sugar : 3 fruits)

Preparation

1. Mix raspberries with preserving sugar with pectin and fill into an 3,5 l-glassform (pyrex).
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Nectarine Jam

Ingredients

667 g Nectarines
3 tbsp. Lemon juice
333 g Jelly sugar (preserving sugar with pectin, 1 sugar : 2 fruits)
4 tbsp. Orange liqueur (for ex. Coitreau)

Preparation

1. Cut nectarines into small pieces.
2. Put them into an oval 3,5 l-glassform (pyrex).
3. Mix them with lemon juice and preserving sugar with pectin.
4. Cook on SENSOR COOK No. 6 "Jam".
5. After cooking add orange liqueur, fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

Mixed Berries Jam

Ingredients

667 g Mixed berries (blackberry, blueberry, raspberry, currant, strawberry)
333 g Jelly sugar (preserving sugar with pectin, 1 sugar : 2 fruits)

Preparation

1. Fill mixed berries and preserving sugar with pectin into an oval 3,5 l-glassform (pyrex) and mix them.
2. Cook on SENSOR COOK No. 6 "Jam".
3. After cooking fill into well cleaned glasses and cover with twist-off-lid or with preserving film.

NOTE:

1. Please follow the instructions in the SENSOR COOK chart on page GB-25.
2. These instructions are for 1,0 kg. If you want to cook other weights, adjust the ingredients.

The POTATO/INSTANT ACTION functions automatically work out the correct cooking mode and cooking time of the foods illustrated below.

POTATO keys 1 —— [sword] —— [sandwich] —— 2

POTATO keys

1 Boiled Potatoes/Jacket Potatoes
2 French Fried Potatoes

INSTANT ACTION keys 3 4 6 5 7 8

INSTANT ACTION keys

3 Roast Chicken
4 Roast Pork
5 Chicken Legs
6 Pastry Dishes
7 Cake
8 Gratin

What you need to know when using POTATO/INSTANT ACTION :

1. Input the menu by pressing the desired key. The POTATO/INSTANT ACTION can only be input within 3 minutes after cooking completion, closing the door or pressing the STOP key.
2. To increase the weight press the selected key until the desired weight is displayed. Enter the weight of the food only. Do not include the weight of the container.

For food weighing more or less than the weights/quantities given in the cooking charts, cook using manual operation.

1. The programmed cooking times are average times. If you want to alter the cooking times of POTATO/ INSTANT ACTION, use the LESS (▼) or MORE (▲) keys before pressing any key (see page GB-19 for details). For best results use the cooking chart instructions.
2. The oven will start to cook instantly after the weight has been input.

WARNING: The oven cavity, door, outer cabinet, accessories and dishes will become very hot, always use thick oven gloves when removing the food or turntable from the oven to prevent burns.

NOTES:

When manipulation is required (eg: to turn food over) the oven will stop and the audible signal will sound, the display will show the necessary action. To continue cooking, press the ◆(START)/+1min key. The final temperature of the food will vary according to its initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking time. Always refer to the cooking charts given in the cookery book section.

Example: Suppose you want to cook 200 g of French Fried Potatoes (Thick type).

1. Choose the menu and quantity by pressing the FRENCH FRIED POTATO key once.

x1

The oven will instantly begin to cook.

NOTE: Please refer to the menu label for list of POTATO/INSTANT ACTION menus and weight ranges.

KEY MENU WEIGHT (Increasing Unit) / UTENSILS			PROCEDURE
	Boiled/Jacket Potatoes(initial temp 20°C)	0,1 - 0,8 kg (100 g)Bowl & lid	Peel the potatoes and cut them into similar sized pieces, if necessary. (approx. 50 - 80 g each)Put them in a bowl.Add the required amount of water (2 tbsp. per 100 g) and add a little salt.Cover with lid.When the audible signals sound, stir and recover.After cooking, let stand for 1-2 minutes.
	French Fried Potatoes(recommended for conventional ovens)(initial temp -18°C)	0,2 - 0,4 kg (50 g)Flat round gratin dish or Flan dish & high rack	Place the french fried potatoes in a flan dish on the high rack.When the audible signals sound, turn over.After cooking, remove from the flan dish and serve on a plate.Season with salt as desired.NOTE: Use the LESS (▼) key for cooking thin french fried potatoes.

INSTANT ACTION CHART

KEY MENU WEIGHT (Increasing Unit) / UTENSILS			PROCEDURE
	Roast Chicken (initial temp 5°C)	0,9 - 2,0 kg (100 g)Low rack	Mix the ingredients and spread on chicken.Pierce the skin of the chicken.Put the chicken breast side down on the low rack.When the audible signals sound, turn the chicken over.After cooking, let stand for approx. 3 minutes.
	Ingredients for 1,2 kg roast chicken:1⁄2 tsp salt and pepper, 1 tsp sweet paprika, 2 tbsp oil.
	Roast Pork (initial temp 5°C)	0,6 - 2,0 kg (100 g)Low rack	Using lean rolled roast pork is recommended.Mix all ingredients and spread them on the pork.Place the pork on the low rack.When the audible signals sound, turn the food over.After cooking, let stand, wrapped in aluminium foil for approx. 10 minutes.
	Ingredients for 1 kg rolled lean pork:1 crushed garlic clove, 2 tbsp oil, 1 tsp sweet paprika, a little cumin powder, 1 tsp salt.
	Chicken legs (initial temp 5°C)	0,2 - 1,0 kg(0,2 - 0,3 kg: 50 g0,3 - 1,0 kg: 100 g)High rack	Mix the ingredients and spread on chicken legs.Pierce the skin of the chicken legs.Put the chicken legs on the high rack with the thin ends towards the centre.When the audible signals sound, turn the food over.After cooking, let stand for approx. 3 minutes.
	Ingredients for 1 kg (5 pieces) chicken legs:2 tbsp oil, 1⁄2 tsp salt, 1 tsp sweet paprika, 1 tsp rosemary
	[HS6D]	Pastry Dishes(initial temp 20°C)NOTE:The tin gets very hot during cooking.To avoid burning yourself, use oven gloves when removing it from the oven.	Prepare the pastry dishes referring to pages GB-30-31.Preheating is programmed for this menu, leave turntable in the oven during preheating and cooking.After preheating, place prepared square tin in the shelf rail (rail 2) in the oven.When the audible signals sound, remove the square tin and rotate it 180° and place in the shelf rail (rail 2) again.After cooking, remove from square tin and serve on a plate.
		Cake(initial temp 20°C)e.g. Carrot cake,Gugelhupf, Apple cake with Calvados	Prepare the cook referring to page GB-69 or 71.Put a saucer upside down on the low rack and place the baking tin on it.After baking, let stand for approx. 10 minutes.Remove the cake from the container.
		Gratin(initial temp 20°C)e.g. Courgette-pasta gratin, Broccoli-potato-gratin with mushrooms	Prepare the gratin referring to page GB-61 or 63.Place the gratin dish on the low rack.After cooking, let stand, covered with aluminium foil for approx. 5 - 10 minutes.

RECIPES FOR INSTANT ACTION "PASTRY DISHES"

ONION GATEAU

Utensils: Bowl with lid (3 l capacity)

Square tin

greaseproof paper

Ingredients - for the dough

375 g Flour

30 g Yeast

1 Egg

125 ml Milk

12 tsp. Salt

75 g Butter

Ingredients - for the topping

650-700 g Onions

100 g Streaky bacon

30 g Butter

Cheyenne pepper

3 Eggs

200 g Soured cream

12 tsp. Salt

Preparation

This recipe makes approx. 1,7 kg.

1. Prepare from the mentioned ingredients a yeast dough. Cover the dough with heat-resistant film or a damp tea-cloth and allow to rise. Cook for 20 minutes on CONVECTION 40°C.

2. Peel and dice the onions and the streaky bacon. Place the butter, the onions and bacon in a bowl, cover and braise for 8-12 minutes on 100 P. Pour away the liquid. After cooking cool the mixture and blend the eggs, soured cream and salt into the mixture.

3. Choose INSTANT ACTION "Pastry Dishes", preheating is programmed. The oven will preheat.

4. Spread the mixture evenly over the pastry case. Let the dough rise again before baking.

5. After preheating, place the square tin on the shelf rail (rail 2) and press start.

6. When the audible signals sound and the oven stops, rotate the square tin by 180°.

LEEK TART

Utensils: Bowl with lid (3 | capacity)

Square tin

greaseproof paper

Ingredients - for the dough

150 g Wholemeal flour

120 g Rye flour (type 1150)

(you can use normal flour type 405 instead)

4 tsp. Baking powder (12 g)

1 Egg

125 g Low fat yoghurt

1 ½ tbsp. Vegetable oil

12 tsp. Salt

Ingredients - for the topping

450 g Leek, cut into rings

3 tbsp. Water

Salt

1 pinch Curry powder

150 g Soured cream

3 Eggs

2 tbsp. Wholemeal flour

Herb salt

Pepper

1 pinch Nutmeg

1 tsp. Parsley, chopped finely

1 tsp. Chives, chopped into small rings

1 tsp. Dill, chopped finely

100 g Grated Emmenthal cheese

PIZZA

Ingredients - for the dough

230 g Flour

20 g Yeast

1 tsp. Sugar

Salt

4 tsps. Oil

135 ml Lukewarm water

Ingredients - for the topping

250 g Tinned tomatoes, mashed

Basil, Oregano, Thyme, Salt, Pepper

250 g Topping as desired e.g. Pepper, Salami, Mushrooms etc.

100 g Grated cheese

Preparation

This recipe makes approx. 1,3 kg.

1. Place leek and water in a bowl. Cover and cook for 5-8 minutes on 100 P. Drain, add salt and curry powder to taste. Choose INSTANT ACTION "Pastry Dishes", preheating is programmed. The oven will preheat.

2. Mix the flour and the baking powder. Add the egg, the yoghurt, oil and the salt. Blend together using the kneading hook on a hand-held blender.

3. Line the square tin with greaseproof paper. Roll out the dough and place inside the tin. Raise the rim by about 1 cm.

4. Stir the soured cream, eggs and flour together. Season with herb salt, pepper, nutmeg and herbs. Mix in the grated cheese.

5. Blend the mixture into the leek and spread it evenly over the pastry case.

6. After preheating, place the square tin on the shelf rail (rail 2) and press start.

7. When the oven stops and the audible signal sounds, rotate the square tin by 180°.

Preparation

This recipe makes approx. 1,0 kg.

1. Dissolve the yeast in lukewarm water.

2. Place the flour in a bowl and make a well in the centre. Add the yeast mixture to the flour and stir in gradually. Add salt and oil. Knead well.

3. Cover the dough with heat-resistant film or a damp tea-cloth and allow it to rise. Cook for 20 minutes on CONVECTION 40°C.

4. Choose INSTANT ACTION "Pastry Dishes", preheating is programmed. The oven will preheat. Line the square tin with greaseproof paper. Roll out the dough and place inside the tin.

5. Cover the dough with the tomatoes. Season to taste and cover with the desired topping. Finally spread over the grated cheese.

6. After preheating, place the square tin on the shelf rail (rail 2) and press start.

7. When the oven stops and the audible signal sounds, rotate the square tin by 180°.

Total Cooking time: 26-28 minutes

1000 g Turkey breast (9 pieces)

1 bag Onion soup mixture (dried, 1 bag for 750 ml)

500 ml Cream

200 g Mushrooms, sliced

9 slices Processed cheese

LASAGNE AL FORNO

Total Cooking time: 44-49 minutes

Utensils: Bowl with lid (3l capacity) Rectangular gratin dish (35x29 cm) Square shelf

Ingredients

600 g Tinned tomatoes

100 g Onion, finely chopped

100 g Ham, finely cubed

1 Clove of garlic, crushed

500 g Minced meat (beef)

4 tsps. Mashed tomato

Salt, Pepper

Oregano, Thyme, Basil

100 g Grated Parmesan cheese

3 tsp. Mixed chopped herbs

2 tsp. Olive oil

Salt, Pepper, Nutmeg

1 tsp. Vegetable oil to grease gratin dish

250 g Lasagne verde

2 tbsp. Grated Parmesan cheese

1 tbsp. Butter

ROQUEFORTTOAST

Total Cooking time: 18-20 minutes

9 Slices of bread for toasting butter

9 Slices of cooked ham

9 Half pears (tinned)

9 tsp. Cranberry jam

200 g Roquefort cheese

Preparation

1. Preheat the oven to 200^ C.

2. Cut the turkey breast into similar sized pieces (9) and place on the square tin.

3. Mix together the dried onion soup with the cream (don't add water). Add the sliced mushrooms. Pour over the meat and finally cover with the cheese slices.

4. Place the square tin on the shelf rail (rail 2) in the oven and cook for 26-28 minutes on CONVECTION 200°C.

5. After half of cooking time rotate the square tin by 180°.

Preparation

1. Cut the tomatoes into slices, mix with the ham and onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on for 12-14 minutes on MICROWAVE 100 P. Stir after half of cooking time.

2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.

3. Preheat the oven to 230°C.

4. Grease the gratin dish and cover the bottom of the dish with about 13 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 13 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butterflakes on top and cook on the square shelf on the shelf rail (rail 2) for 32-35 minutes on CONVECTION 230°C.

After cooking, let the lasagne stand for approx. 5-10 minutes.

Preparation

1. Preheat the oven to 220^ C.

2. Toast the bread and spread with butter.

3. Place one slice of ham on each slice of bread.

4. Slice the pears and place them partly overlapping on the ham. Put 1 tsp cranberry jam on each toast.

5. Cut the Roquefort in pieces and spread on the toasts.

6. Place on the square tin and cook on the shelf rail (rail 1) for 18-20 minutes on CONVECTION 220°C. After half of cooking time rotate the square tin by 180°.

GYPSY'S ARM ROLL

Total Cooking time: 22-24 minutes

Ingredients - for the dough

4 Eggs

125 g Sugar

125 g Flour

1 tsp. Baking powder (3 g)

Ingredients - for the topping

250 ml Milk

1 Stick of cinnamon

The peel of a lemon

75 g Sugar

2 tbsps. Starch-flour (20 g)

2 Egg yolks

2 tbsps. Icing sugar (20 g)

Preparation

1. Cream the eggs and sugar using the hand-held blender, until it is frothy with air bubbles. Mix the flour and baking powder and sift over the egg and sugar mixture, then fold in carefully. Preheat the oven to 180^ C.
2. Line the square tin with greaseproof paper, fill with the cake mixture and bake on the shelf rail (rail 2) for 18-20 minutes on CONVECTION 180°C. After half of cooking time rotate the square tin by 180°, and press again start key.
3. Turn out the cake onto a damp tea-cloth onto which you have sprinkled sugar. Carefully remove the greaseproof paper and immediately roll the cake up using the tea-cloth to assist you.
4. Place 200 ml of the milk with the cinnamon stick, lemon peel and sugar into the bowl, cover and heat for about 2 minutes on MICROWAVE 100 P.
5. Mix the rest of the milk with the starch-flour and the egg yolk. Take the lemon and cinnamon out of the milk, and stir in the starch-flour mixture. Cover and cook. Stir half-way through and at the end of cooking. Cook for 2 minutes on MICROWAVE 100 P.
6. Unroll the cake, brush on the cream mixture and then carefully roll it up again. Dust with icing sugar.

LINZER BISCUITS

Total Cooking time: 10-11 minutes

Bottom of a round baking tin (28 cm)

greaseproof paper

Preparation

1. Prepare the biscuits referring to page GB-72.
2. Preheat the oven to 200^ C.
3. Line the square tin and the bottom of the baking tin with greaseproof paper. Place 20 biscuits on the square tin and 12 pieces on the round baking tin. Place the square tin on the shelf rail (rail 2) and the square shelf with the round baking tin on the shelf rail (rail 1) and bake for 10-11 minutes on CONVECTION 200°C.

Prepare the remaining dough in the same way.

CAUTION: DO NOT USE COMMERCIAL OVEN CLEANERS, STEAM CLEANERS, ABRASIVE, HARSH CLEANERS, ANY THAT CONTAIN SODIUM HYDROXIDE OR SCOURING PADS ON ANY PART OF YOUR MICROWAVE OVEN.

Before cleaning, make sure the oven cavity, door, oven cabinet and accessories are completely cool.

CLEAN THE OVEN AT REGULAR INTERVALS AND REMOVE ANY FOOD DEPOSITS - Keep the oven clean, or the oven could lead to a deterioration of the surface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.

Oven exterior

The outside of your oven can be cleaned easily with mild soap and water. Make sure the soap is wiped off with a moist cloth, and dry the exterior with a soft towel.

Oven controls

Open the door before cleaning to de-activate the oven controls. Care should be taken when cleaning the oven control. Using a cloth dampened with water only, gently wipe the panel until it becomes clean. Avoid using excessive amounts of water. Do not use any sort of chemical or abrasive cleaner.

Oven Interior

1. For cleaning, wipe any splatters or spills with a soft damp cloth or sponge after each use while the oven is still warm. For heavier spills, use a mild soap and wipe several times with a damp cloth until all residues are removed. Built-up splashes may overheat and begin to smoke or catch fire, and cause arcing. Do not remove the waveguide cover.
2. Make sure that mild soap or water does not penetrate the small vents in the walls which may cause damage to the oven.
3. Do not use spray type cleaners on the oven interior.
4. Heat up your oven regularly by using the convection and grill, refer to "Heating without food" on page GB-13. Remaining food or fat splashed can cause smoke or bad smell.

Accessories

The accessories should be washed in a mild washing up liquid solution and dried. They are dishwasher safe.

SPECIAL NOTE for TURNTABLE SUPPORT

After cooking, always clean the turntable support, especially around the rollers. These must be free from food splashes and grease. Built-up splashes or grease may overheat and cause arcing, begin to smoke or catch fire.

roller

Door

To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

NOTE: Keep the waveguide cover and accessories clean at all times. If you leave grease or fat in the cavity or accessories, it may overheat, cause arcing, smoke or even catch fire when next using the oven.

PLEASE CHECK THE FOLLOWING BEFORE CALLING FOR SERVICE.

1. Power Supply

Check the power plug is properly connected to a suitable wall outlet.

Check the line fuse/circuit breaker is functioning properly.

1. When the door is opened, does the oven lamp light?

YES ____ NO ____

1. Place a cup of water (approx. 150 ml) in the oven and close the door securely.

Set the cooking mode to microwave cooking mode.

Programme the oven for one minute on 100 P power and start the oven.

Does the oven lamp light? YES ____ NO ____

Does the turntable rotate? YES ____ NO ____

NOTE: The turntable turns in either direction.

Does the ventilation work? YES ____ NO

(Place your hand over the ventilation openings and check for air flow.)

After 1 minute does the signal sound? YES ____ NO

Does cooking in progress indicator go off? YES ____ NO ____

Is the water warm after the above operation? YES ____ NO ____

1. Take the cup out of the oven and close the door.

Set the GRILL cooking mode 3 minutes.

After 3 minutes does the grill heating element become red? YES ____ NO ____

1. Set the CONVECTION cooking mode for three minutes at 250°C.

Is the inside of the oven hot after 3 minutes?

YES ____ NO ____

If you answer "NO" to any of the above questions, call a Service Technician appointed by SHARP and report the results of your check. See inside back cover for details of address.

IMPORTANT: If the display shows nothing even if the power plug is properly connected, the energy save mode should carry on. To release it, open and then close the oven door. See page GB-9.

NOTES:

1. In 100 P, 90 P, 80 P microwave power level, output power will gradually be reduced to avoid overheating.

2. If you cook the food over the standard time with only the same cooking mode, the power of the oven will lower automatically to avoid overheating. (The microwave power level will be reduced and the grill heating elements will begin to light on and off.)

Cooking mode	Standard time
Grill cooking	15 min.
Dual Conv.(60 P microwave power)	Micro - 15 min.
Dual Grill(80 P microwave power)	Micro - 15 min.Grill - 15 min.

1. After cooking, and opening the door, "NOW COOLING" may appear on the display. Also, when you press the STOP key and open the door during cooking, the cooling fan will run; you may, therefore, feel air blowing from the ventilation openings.

WHAT ARE MICROWAVES?

Microwaves are electromagnetic waves, similar to radio and TV-waves.

Microwaves are generated by a magnetron inside the microwave oven and cause the water molecules in food to vibrate. This causes friction, which in turn generates heat, which then thaws, heats or cooks your food.

The secret of the shorter cooking time is that microwaves enter your food from all sides. Energy is used optimally. In comparison with a stove, the energy used on a burner reaches the food only through the hot plate and the cooking pot. This "detour" loses a lot of energy.

FEATURES OF MICROWAVES

Microwaves penetrate all non-metal objects, like glass, porcelain, ceramics, plastic, wood or paper. This is why

microwaves do not heat these materials. Cookware is heated only indirectly through the heat of the food.

Foods absorb microwaves and heat up.

Microwaves cannot penetrate material made of metal because metal reflects microwaves. Therefore, objects made of metal are not usually suitable for use in a microwave. There are some exceptions to this rule, where you may use this exact attribute. You might cover certain areas of some foods with aluminum foil during thawing or cooking. This way you can avoid areas that are too warm or too hot or overcooked. Please remember the following notes.

By using microwaves in your new combi-microwave oven, you can quickly heat individual servings or drinks, or melt butter or chocolate in a very short time. The microwave is also exceptionally well suited for thawing foods. In many cases it is beneficial to combine microwaves with hot air or the grill.

This enables you to cook and brown your foods in a short time. Compared to conventional roasting, the cooking time is usually much shorter.

By joining two different modes of operation, the benefits of your microwave oven will improve functionality.

You may choose between

• Microwave + Hot air (ideal for roasts, poultry, casseroles, pizza, bread and cakes) and
• Microwave + Grill (ideal for quick-fried, roasts, poultry, chicken drum sticks, shish kabobs, cheese toast and "au gratin").

By using the combi operation you can cook and brown foods simultaneously.

One benefit is that the hot air or the heat of the grill element will quickly seal the pores of the food's outer surface. Microwaves ensure a short cooking time. The food will stay moist on the inside and be crunchy brown on the outside.

HOT AIR OPERATION

You can also use hot air without the microwaves. The result will be just like in a conventional hot air stove. Circulating air quickly heats the outer surfaces of your food. Meat, for example, will stay moist and your food will not dry out.

This sealing process ensures that your foods will stay tasty and cook faster than regular stoves with top and bottom heating elements.

GRILL OPERATION

Your new microwave oven is equipped with a quartz grill located on the ceiling of the cooking chamber. Just like any conventional grill, it can be used without the microwaves. You can quickly brown or grill foods. This is especially suitable for steaks, cutlets or gratinating foods.

GLASS AND GLASS-CERAMIC

Heat-resistant glassware is very suitable. You can observe the cooking process from all sides. It cannot contain any metal (e.g. lead crystal) or a metal coating (e.g. gold frame, china blue).

CERAMIC

In general, ceramic is very suitable. Ceramic must be glazed because moisture can penetrated the ceramic if it is unglazed. In a microwave oven, this moisture will heat up and can cause the ceramic to shatter. If you are not sure whether your cookware is suitable for use in a microwave, please do a suitability test. See Page GB-38.

PORCELAIN

In general, porcelain is very suitable. Be sure that your porcelain does not contain any metal or gold or silver plating.

PLASTIC

Heat resistant, microwave-safe plastic ware is suitable for thawing, heating and cooking. Please note the manufacturer's instructions.

PAPER DISHWARE

Heat resistant, microwave-safe paper dishware is also suitable. Please note the manufacturer's instructions.

PAPER TOWELS

can be used to absorb excess moisture in short heating processes, e.g. for bread or breaded items. Put the paper towel between the food and the turning plate. The surface of your food will stay dry and crunchy. Covering the food with paper towels will contain splatters from greasy foods.

MICROWAVE FOIL

or heat resistant foil is suitable for covering or wrapping foods. Please note the manufacturer's instructions.

ROASTING BAGS

can be used in the microwave oven. Metal clips are

not suited to close such bags, as they might cause the foil to melt. Use kitchen string to close these bags and pierce the bag with a fork. Do not use foils that are not heat resistant, e.g. cling film, in your microwave.

METAL

should not be used, because the microwaves cannot

penetrate it and can therefore not reach your foods. There are some exceptions: Narrow strips of aluminum foil can be used to cover parts of food, so that these parts do not thaw or cook too fast (e.g. the wings of a chicken).

Small metal spikes and aluminum bowls (e.g. in ready-to-serve meals) can be used.

They must be small in relation to the food, e.g. the food must fill the aluminum bowl at least 23 to 34 . We recommend transferring such foods to dishes suitable for use in a microwave. When using aluminum bowls or other metal dishes, you must keep a minimum distance of about 2.0 cm to the walls of the cooking chamber, otherwise they can be damaged by possible sparks.

DO NOT USE DISHES WITH METAL PLATING, or metal parts, e.g. screws, bands or handles.

SUITABLE

SUITABILITY TEST

If you are not sure whether your dishes are suitable for the use in a microwave, please do the following test: Place the dish into the microwave oven. Place a glass vessel filled with 150 ml of water on top of or next to the dish. Turn the microwave oven on for 1 to 2 minutes at 100P power. If the dish stays cool or at room-temperature, it is suitable for use in the microwave oven. Do not use this test for plastic dishware as it might melt.

In general, heat resistant microwave dishes, e.g. made of porcelain, ceramic or glass, are also suitable for the combi operation (microwave and hot air, microwave and grill). Please remember that the hot air or the grill will also heat up your dish. Plastic dishware and foil are not suitable for combi-operation. Do not use paper towels or baking parchment. It could overheat and ignite.

METAL

should not be used. Exceptions are coated backing pans, which allow the outer surface of the food, e.g. bread or cakes, to brown. Please remember the notes for cookware suitable for microwave operation. If sparks develop, put heat resistant insulating material, e.g. small porcelain plate, between the metal object and the grill. If sparks develop, do not use such materials for cooking in COMBI OPERATION

COOKWARE SUITABLE FOR HOT AIR AND GRILL OPERATION

For cooking with hot air or grill without microwave operation, you may use any dish that is suitable for use in a conventional stove or grill.

TIPS AND TECHNIQUES

BEFORE YOU BEGIN...

To make the use of your microwave as easy as possible, please read the following notes and tips: Only turn your microwave on when food is placed inside the cooking chamber.

ENTER THE TIME

Times for thawing, heating and cooking are usually much shorter than in a conventional stove or oven. Please adhere to the times recommended in this cookbook. You should enter a shorter time rather than a longer one. After cooking, test for doneness. It is better to add some time after testing for doneness than to overcook the food.

INITIAL TEMPERATURE

The time required to thaw, heat or cook a food are dependent on the initial temperature of the food. Frozen or refrigerated foods, for example, require a longer heating time than foods at room temperature.

For heating and cooking of foods, we assume normal storage temperature (refrigerator temperature, about

5°C, room temperature about 20°C). We assume a temperature of -18°C for thawing frozen foods.

Popcorn must only be made in special popcorn containers suitable for use in microwave. Adhere exactly to the manufacturer's instructions. Do not use

regular paper containers or glass cookware.

Do not cook Eggs in their shell. Pressure will build inside the shell, which could lead to an explosion of the egg. Pierce the egg yellow with a fork prior to cooking.

Do not heat oil or grease used for frying in the microwave. The oil temperature cannot be controlled. The oil could splatter.

Do not heat closed vessels, like jars or cans. The pressure could

cause such vessels to explode. (Exception: Canning/Preserves).

ALL STATED TIMES...

are guidelines, which vary depending on initial temperature, weight and consistency (water or oil content, etc.) of the foods.

SALT, SPICES AND HERBS

Foods cooked in the microwave retain their flavor better than foods cooked by conventional methods. Use salt sparingly and salt your foods only after cooking. Salt will retain fluid and dry out the surface. Herbs and spices can be used as usual.

TEST FOR DONENESS:

Foods can be tested for doneness just like when used with conventional methods:

• Food thermometer: After cooking or heating, every food has a certain interior temperature. This temperature can be measured with a food thermometer.
• Fork: Fish can be tested with a fork. If the fish meat is no longer translucent and easily detaches from the fish bones, the meat is done. If it is overdone, it is dry and tough.
• Wood picks: Cake and bread can be tested for doneness by using a wooden pick. Insert the wood stick and pull it out. If it remains clean and dry, the food is done.

DETERMINING COOKING TIME WITH A FOOD THERMOMETER

When food is cooked, every drink and every food has a certain interior temperature, which indicates that the food is done and the result will be good. You can measure this interior temperature with a food thermometer. The most important temperatures are listed in the temperature table.

TABLE: DETERMINING COOKING TIME WITH A FOOD THERMOMETER

Drink/Food	Interior temperature after cooking time is completed	Interior temperature 10 to 15 minutes of standing time
Heat drinks (Coffee, Water, Tea, etc.)	65-75°C
Heat milk 75-80°C
Heat soups 75-80°C
Heat stews 75-80°C
Poultry 80-85°C 85-90°C
Lamb
Roasted pink 70°C 70-75°C
Well-done 75-80°C 80-85°C
Roast beef
Rare 50-55°C 55-60°C
Medium 60-65°C 65-70°C
Well-done	75-80°C	80-85°C
Pork and veal 80-85°C 80-85°C

ADDING WATER

Vegetables and other foods with high water content can be cooked in their own fluid or with very little additional water. Many vitamins and minerals will remain in the food.

FOODS WITH SKIN OR SHELL

like sausage, chicken, chicken drum sticks, potatoes, tomatoes, apples, egg yolk or similar should be pierced with a fork or a wooden pick.

Steam can release without shattering the skin or shell.

GREASY FOODS

Marbled meat and outer, fatty parts cook faster than lean meat. Cover such parts with aluminum foil or place them with the fatty side down.

BLANCH VEGETABLES

Vegetables should be blanched prior to freezing. This retains the quality and aroma of the food. Process: Wash and cut the vegetable. Put 250 g vegetables and 275 ml water into a bowl, cover and heat for 3-5 minutes. Put blanched foods immediately into ice water to stop the foods from cooking and allow to drip dry. Seal the blanched vegetables in an airtight container and freeze.

PRESERVING FRUIT AND VEGETABLES

Preserving fruits and vegetables using your microwave is quick and easy. Special jars, sealing rings and clamps suitable for microwave use are available. The manufacturers will supply detailed user instructions.

SMALL AND LARGE AMOUNTS

The microwave times are dependent on the amount of food you thaw, heat or cook. This means that small portions will be done faster than large ones. A basic rule is:

DOUBLE THE AMOUNT = ALMOST DOUBLE THE TIME HALF THE AMOUNT = HALF THE TIME

HIGH AND FLAT CONTAINERS

Both containers will have the same capacity, but cooking will take longer in the high container than in

the flat one. We recommend that you use flat containers with a large surface whenever possible. Use high containers only for foods that might boil over, e.g. noodles, rice, milk, etc.

ROUND AND OVAL CONTAINERS

Foods in round or oval containers cook more evenly than foods in square containers, because the microwave energy concentrates in corners. The food located in the corner will overcook.

COVERS

Covering your food will help retain moisture and shorten the cooking time. Use a lid, microwave foil or a cover cap. Foods that should develop a crust, e.g. roast or chicken, should not be covered. Follow this rule: If it should be covered when using a conventional stove, it should be covered in the microwave. If it is cooked uncovered

on a conventional stove, it should also be cooked uncovered in the microwave.

IRREGULAR SHAPED FOODS

should be placed with the thicker or more compact side to the outside. Vegetables (e.g. Broccoli) should be placed with the stems toward the outside. Thicker parts will require a longer cooking time and will receive more microwave energy when placed on the outside. The food will be cooked more evenly.

STIRRING

Foods must be stirred, because microwaves reach

the outer areas first. Stirring will even the temperature and the food will be more evenly heated.

ARRANGEMENT

Several individual portions, e.g. pudding molds, cups or potatoes, should be placed in a ring-shape on the turntable. Leave some space between portions, so that the microwave energy will penetrate the food from all sides.

TURNING

Medium size parts, like mincemeat and steaks, should be turned over once during the cooking process to shorten the cooking time. Large pieces, like roast and chicken, should be turned over because the topside will receive more microwave energy than the bottom side, it could dry out if it is not turned.

STANDING TIME

Allowing standing time is one of the most important rules of microwave cooking. Almost all foods thawed, heated or cooked in the microwave require a short or longer standing time, which allows the equalization of temperature. Fluids then can evenly flow through the food.

HEATING

• Ready-to-eat meals in aluminum containers should be removed from the container and heated on a plate or a bowl.
• Foods should be covered with microwave foil, plates or cover caps (sold in stores) to prevent the surface from drying out. Drinks should not be covered.
• Remove the lid of tightly closed containers. When cooking fluids like water, coffee, tea or milk, insert a glass stick into the container.

• If possible, stir larger amounts occasionally to even the temperature.

• All times are listed for foods at a room temperature of 20°C. The heating time will increase slightly for foods at refrigerator temperatures.

• Allow foods to stand for 1-2 minutes after heating to allow the temperature to even out throughout the food (standing time).
• All times are guidelines and can vary depending on initial temperature, weight, water content, fat content and the desired final state of the food.

THAWING

The microwave is ideal for thawing foods. Time required for thawing is usually much shorter than when thawing foods with conventional methods.

Some tips.

Remove the frozen food from its wrapping and put it on a plate.

WRAPPING AND CONTAINERS

Wrappings and containers suitable for use in microwave and also freezing (up to about -40°C) and heat resistant (up to about 220°C) are very appropriate for thawing and heating foods. You can use such material for thawing, heating and cooking without having to transfer the food to other containers.

COVERS

Thinner parts should be covered with aluminum foil during thawing. Thawed or warm parts should also be covered with aluminum foil. This prevents that thin parts overheat while thick parts are still frozen.

should be set lower rather than higher. This helps you achieve even thawing. If the microwave power is too high, the food surface will be cooked while the interior of the food is still frozen.

TURNING/STIRRING

Almost all foods must be turned or stirred once. Parts sticking to each other should be separated as soon as possible and rearranged.

SMALLER AMOUNTS...

twill thaw more evenly and quicker than large amounts. We recommend that you freeze your food in small portions. You can quickly and easily create a whole menu.

DELICATE FOODS,

like tortes, cream, cheese and bread should not be completely thawed. Only the outer surface should be thawed, the rest of the food should thaw at room temperature. This will avoid outer surfaces overheating while inner parts are still frozen.

STANDING TIME...

after thawing food is very important, because the thawing process is finished during this time. In the thawing table you can find standing times for various foods. Thick, compact foods will require a longer standing time than flat or porous foods. If the food is not sufficiently thawed, you can keep thawing it in the microwave or extend the standing time correspondingly. After standing time, foods should be processed as soon as possible and not refrozen.

THAWING AND COOKING

In a microwave oven, frozen meals can be thawed and cooked in one process. The table will show you some examples. (See Page GB-44.)

Also remember the general notes on "Heating" and "Thawing" of foods.

To prepare commercially available frozen meals, please follow the manufacturers instructions as indicated on the package. Usually, the exact cooking times and notes for the preparation in a microwave are listed.

COOKING OF MEAT, FISH AND POULTRY

• When shopping, make sure that all pieces are as even as possible. This will ensure a good cooking result.
• Thoroughly wash meat, fish and poultry in cold, running water and dry with a paper towel prior to preparation. Process as usual.
• Beef should be well hung and with few tendons.

• The cooking result can vary even with similar size meat pieces. This is, in part, due to the type of food, various fat and water content and also the initial temperature.

• Larger meat, fish and poultry pieces should be turned once during cooking to ensure more even cooking on all sides.

• After cooking, cover roasts with aluminum foil and let it stand for about 10 minutes (standing time). The roast will continue to cook during this time, i.e. fluid will be evenly distributed, so that less moisture is lost when cutting.

COOKING FRESH VEGETABLES

• When shopping, make sure that all pieces are as even as possible. This is very important if you'd like to cook the vegetables in one piece (e.g. potatoes).
• Wash and clean vegetables prior to preparation, then measure and cut the amount required for your recipe.
• Season the food like usual, but salt your foods only after cooking.
• Add about 5 tablespoons of water for each 500 g of vegetables. Fibrous vegetables will require more water.
• Vegetables are usually cooked in a covered bowl. Vegetables with a high water content, e.g. onions or potatoes, can be cooked in a microwave foil without any additional water.

• Stir or turn the vegetable once while cooking.
- After cooking, allow the vegetables to stand for about 2 minutes, so that the temperature will distribute evenly (standing time).
- All times are guidelines and can vary depending on initial temperature, weight and the consistency of the vegetable. The cooking time will be shorter the fresher the vegetables are.

LEGEND

MICROWAVE OPERATION

Your microwave has 11 power levels. You should select the microwave power according to the guidelines in this cookbook. In general, follow the recommendations on page GB-11.

GRILL OPERATION

Multifunctional use for gratinating or grilled fish, meat and poultry.

HOT AIR OPERATION (CONVECTION)

You may select between 10 Hot Air levels (40°C - 250°C).

COMBI OPERATION (DUAL CONV.)

MICROWAVE AND HOT AIR

This type of operation allows you to combine the various microwave power levels 10P to 60P with a desired Hot Air temperature (40°C - 250°C).

This type of operation allows you to combine the various microwave power levels 10P to 80P with the Grill.

ABBREVIATIONS

P = Percentage
tbsp = tablespoon	g = gram pck = package
tsp = teaspoon	l = Liter sec = seconds
Cup = cupful	ml = milliliter DF = deep frozen
min = minutes	cm = centimeter DFC = dry fat content
kg = kilogram	dm. = diameter approx. = approximate

TABLE: THAWING WITH MICROWAVE

Foods	Amount -g-	Power level	Thawing time -Min-	Process notes	Standing -Min-
Sausages 300 30 P 31⁄2-4 Place next to each other, turn after 1⁄2 of the thawing time					5-10
Deli meat 200 30 P 2-4 Remove the outermost slices after 1 minute each 5
Whole fish 700 30 P 9-11 Turn after 1⁄2 of the thawing time 30-60
Crab 300 30 P 4-6 Turn after 1⁄2 of thawing time, remove thawed parts 5
Fish filet 400 30 P 5-7 Turn after 1⁄2 of the thawing time				5-10
Whole bread	1000	30 P 8-10 Turn after 1⁄2 of the thawing time 15
Cream 200 30 P	2+2	Remove lid: after 2 min. of thawing time put into a bowl and thaw further			5-10
Butter	250 30 P 2-3 Thaw only for short time			15
Fruit such as strawberries, raspberries, cherries, plums	250 30 P 2-4 Place evenly next to each other, turn after 1⁄2 of the thawing time				5

To thaw poultry, chicken drumsticks, cutlets, steaks, roast, mincemeat, sliced bread and cream tortes, please use the automatic thawing program.

TABLE: THAWING AND COOKING

Foods	Amount-g-	Setting	Power level	Cooking-Min-	Water addition	Process notes	Standing-Min-
Fish filet e.g. Filet “Bordelaise”	400		100 P	10-12 -		Remove from package, put into a casserole dish and cover with microwave foil	1-2
Trout, 1 piece	250-300		100 P	5-6	-	Cover	1-2
Single serving plate	400		100 P	6-8	-	Cover, stir after 5 minutes Minuten umrühren	2
Vegetables 300			100 P	612 -8	5 tbsp	Cover, stir after 12 of cooking time	2
Vegetables 450			100 P	8-10	5 tbsp	Cover, stir after 12 of cooking time	2

TABLE: COOKING FRESH VEGETABLES

Foods	Amount-g-	Power level	Thawing time-Min-	Process notes	Water amount-Tbsp-
Vegetables(e.g. Cauliflower, leek, fennel, broccoli, bell peppers, zucchini)	300	100 P	5-7	Prepare as usual, cover and stir occasionally	5
	500	100 P	8-10		5

TABLE: HEATING DRINKS AND FOODS

Drink/Foods Amount	-g/ml-	Power level	Time -Min-	Process notes
Drink 1 cup 150 100 P 12 -1 Do not cover
Single serving plate (Vegetables, meat and side dishes)	400 100 P 212 -4 Drip water onto sauce, cover, stir occasionally
Stew, soup 200 100 P 1-2 Cover, stir after heating
Side dishes 200 100 P approx. 112 Drip water onto food, cover, stir occasionally
Meat, 1 slice ^1	200 100 P approx.2		Drip water onto food, cover
Sausages, 2 pieces	180 40 P 2-212 Pierce the skin several times
Baby food, 1 jar	190	40 P	12 -1	Remove lid, stir well after heating and test the temperature
Melt margarine or Butter ^1	50 100 P approx. 12 Cover
Melt chocolate	100 40 P approx.3		Stir occasionally
Dissolve 6 sheets of gelatin	10	40 P	12 -1	Soak in water, squeeze dry and put into a soup bowl. Stir occasionally

^1 at refrigerator temperature.

TABLE: ROASTING MEAT AND POULTRY

Meat and poultry	Amount -g-	Setting	Power level/ temp	Cooking -Min-	Process notes	Standing -Min-
Roasts (pork, veal, lamb)	500	世幸	50 P/160°C	8-10 (*)	Season as desired, put onto the lowest grill, turn after (*)	5
		世幸	50 P/160°C	8-10
	1000	世幸	50 P/130°C	17-20 (*)		10
		世幸	50 P/130°C	14-16
	1500	世幸	50 P/130°C	28-32 (*)		10
		世幸	50 P/130°C	23-27
Roast beef medium	1000	世幸	30 P/200°C	17-19 (*)	Season as desired, put onto the lowest grill, position with fatty side down turn after (*)	10
		世幸	30 P/200°C	6-8
	1500	世幸	30 P/200°C	25-27 (*)		10
		世幸	30 P/200°C	13-15
Meat loaf	1000	世幸	60 P/230°C 21-23		Prepare meat for meatloaf (half pork/half beef), lay flat into acasserole dish, and cook on the lowest grill rack.	10
Chicken	1200	世幸	30 P/220°C	17-20 (*)	Pierce the chicken skin, season with oil, paprika, salt and pepper, position with breast side down onto the lowest grill rack, turn after (*)	3
		世幸	30 P/220°C	17-20
Chicken drumsticks	600	世幸	10 P/230°C	11-13 (*)	Pierce the chicken skin, season with oil, paprika, salt and pepper, position with skin side down onto the lowest grill rack, turn after (*)	3
		世幸	10 P/230°C	9-11

TABLE: GRILLING, GRATINATING

Dish Amount	-g-	Setting Power level	Cooking -Min-	Process notes Standing	-Min-
Steaks 2 pieces 400		W	7-9 (*)	Position onto the highest grill rack, turn after (*), season after grilling is done	2
		W	4-6
Lamb cutlets 2 pieces	300	W	9-12	Position onto the highest grill rack, turn after (*), season after grilling is done	2
		W	6-8
Grill sausages 400		W	7-9 (*)	Position onto the highest grill rack, turn after (*)	2
		W	5-6
Gratinating		W	10-14 Position casserole dish onto the lowest grill rack		10
Cheese toast 4 pieces		W	50 P 12	Toast and butter the bread, add one slice of ham, one slice of pineapple and one slice of melting cheese. Place slice of cheese in the center and position onto the highest grill rack
		W	5-7

TABLE: HEATING FROZEN SNACKS

Frozen snacks Amount	-g-	Setting Power level/ temp	Cooking -Min-	Process notes
French fries (normal) 250		60 P 4-5		Place into a flat casserole dish, position onto the highest grill rack, turn after (*)
			2-4 (*)
			3-4
(thin) 250		60 P 3-4
			3-5 (*)
			3-4
"Stone oven" pizza (thin base, pre-baked)	300-400	20 P/220°C 10-12 Preheat to 220°C		Position onto the highest grill rack
American pizza (thick base, pre-baked)	400-500	30 P/220°C 9-11	Preheat to 220°C	Position onto the highest grill rack
Baguette sandwiches	250	20 P/230°C 8-10	Position onto the highest grill rack
		approx.2

MODIFICATION OF CONVENTIONAL RECIPES

● For microwave operation

If you'd like to modify your favorite recipes to use a microwave, you should note the following:

Shorten cooking time by 13 or 12 . Use the recipes in this cookbook as a guideline.

Foods with a high water content, like fish, meat, poultry, vegetables, fruit, stews and soups, can easily be prepared in the microwave. When cooking foods with a low water content, like plate servings, the food surface should be moistened with water prior to cooking or heating.

When adding fluids to raw foods that should be steamed, reduce the amount of fluid listed in the original recipe to 12 . If necessary, add more fluid during cooking.

The addition of cooking fat can be greatly reduced. A small amount of butter, margarine or oil is sufficient to add flavor to your foods. The microwave is therefore great for preparing low-fat foods for dieting.

● For combi operation

In general, the same rules apply as for microwave operation. Additionally, please remember the following notes.

1. Use the recipes in this cookbook as a guideline when selecting the Hot Air temperature. The temperature should not be too high even for long cooking times, since the foods will brown too much on the outside while still being raw on the inside.

2. The microwave power should correspond to the type of food and the cooking time. Use the recipes in this cookbook as a guideline.

3. If you prepare foods using the combi microwave-grill operation, you should observe the following: For large, big foods, e.g. pork roast, the microwave time is correspondingly longer than for small, flat foods. It is exactly opposite when using the grill. The closer the food is located to the grill, the faster it will brown. This means that when you prepare large pieces of roast in the combi operation, the grill time might be shorter than for smaller pieces of roast.

4. For cooking in combi operation or with hot air only, the lowest grill rack is usually used. Use the highest grill rack for grilling, to achieve a faster and more even browning (exception: large, big foods and casseroles should be grilled on the lowest grill rack).

USING THESE RECIPES

- All recipes in this cookbook will make – unless otherwise noted – 4 portions.

- Recommendations for suitable dishware and the total cooking time can be found at the beginning of each recipe.

- If the use of the lowest or highest rack is indicated in the recipe, please use exclusively the round racks.

● Usually the recipes will result in ready-to-eat amounts of food, unless another amount is specifically noted.

● All eggs listed in these recipes have a weight of about 55 g (weight class M)

Appetizers and Snacks

Germany

Mushroom on toast

"Champignontoast"

Total cooking time: approx. 3-4 minutes

Utensils: High rack

Ingredients

2 tbsps Butter or margarine

2 Garlic cloves, crushed

4 Bread slices

75 g Mushrooms, in slices, salt, pepper

75 g Shredded cheese

4 tsps Parsley, finely chopped, paprika

Preparation

1. Mix butter, garlic and salt.

2. Toast the bread slices and butter with garlic-butter mixture. Put mushrooms on top and season with salt and pepper.

3. Mix the cheese and parsley and add on top of the mushrooms. Season with paprika.

4. Place the toasts onto the high rack and bake.

3-4 Min.

# tv

30 P

Switzerland

Swiss Cheese Pie

Total cooking time: approx. 32-36 minutes

Utensils: Round baking or quiche dish (dm. approx. 30-32 cm)

Ingredients

250 g Flour

120 g Butter or margarine

80 ml Water

1 tsp Salt

1 tsp Butter or margarine to grease the pan

1 Onion (50 g), finely chopped

170 g Shredded Emmentaler cheese

170 g Shredded Gruyere cheese

4 tbsps Flour (40g)

3 Eggs

270 ml Milk

120 g Yoghurt, low fat

1 tsp Salt

Nutmeg

Preparation

1. Mix flour, butter, water and salt. Roll dough onto a floured surface. Grease the pan, put the dough evenly into the pan and pull up around the edge. Pierce with fork several times.

2. Position the pan onto the low rack, pre-bake the dough.

1. Mix onion with cheese and flour. Mix eggs, milk, yoghurt and spices. Add the cheese mixture.

2. Evenly distribute the filling on the dough. Place the pan onto the low rack and bake.

20-22 Min.

非水

30 P/230°C

Italy

Pizza Artichoke

"Pizza ai carciofi"

Total cooking time: approx. 20-24 minutes

Utensils: Pizza pan (dm. approx. 30 cm)

Ingredients

15 g Yeast, fresh, or

½ pck. Dry yeast (4 g)

1 pinch Sugar

120 ml lukewarm water

200 q Flour

½ tsp Salt

1 tbsp Olive oil

300 g Tomatoes from a jar, drip-dried

50 g Salami, in slices

70 g Ham, in slices

120 g Artichoke hearts from a jar

1 tsp Olive oil to grease the pan.

Basil, oregano, thyme, salt and pepper

10 Olives

100 g Shredded Emmentaler cheese

Preparation

1. Dissolve yeast and sugar in lukewarm water.

2. Put flour into a bowl, make a small depression in the center. Add yeast mixture into this depression and slowly stir. Add salt and oil. Thoroughly knead dough.

3. Cover the dough with heat resistant foil or a moist kitchen towel, let rise.

20 Min.

*

40°C

1. Slice the tomatoes, quarter the salami and ham slices and the artichoke hearts.

2. Grease the pizza pan with oil. Roll out the yeast dough, put into the pizza pan and put tomatoes on top. Season as desired, add all other ingredients. Add olives and top with shredded cheese.

3. Bake the pizza on the low rack in the pre-heated microwave oven.

10-12 Min.		40 P/230°C
10-12 Min.		230°C

Appetizers and Snacks

Austria

Sausages in Crust

"Würstchen im Teigmantel" Makes 8 servings

Total cooking time: approx. 25-27 minutes

Utensils: Baking pan (dm. approx. 30 cm) greaseproof

Ingredients

8 Small Sausages (each 50 g)

300 g Puff pastry, frozen

1

Egg Yolk

Some

Salt

Cumin

Water

Preparation

1. Pierce the sausage skin several times.
2. Thaw the puff pastry according to package directions, roll out thinly. Cut the dough into 8 squares; roll up one sausage in each square.
3. Thin the egg yolk with a little water. Brush the puff pastry rolls with this mixture, sprinkle with salt and cumin.
4. Cover the baking pan with greaseproof paper, put the dough rolls on top and bake on the low rack in the pre-heated microwave oven.

25-27 Min. 230°C

Spain

Mushrooms with Rosemary

"Champif ones rellenos al romero"

Total cooking time: 11½-16½ minutes

Utensils: Bowl with cover (1 l contents), flat, round casserole dish (dm. approx. 26 cm), microwave foil

Ingredients

8 Large mushrooms (about 500 g), whole

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

50 g Ham, finely diced,

Black pepper, ground rosemary,

125 ml Dry white wine

125 ml heavy whipping cream

2 tbsps Flour (20 g)

Preparation

1. Remove stems from mushrooms, finely chop the stems.
2. Add butter to the bowl and distribute evenly on the bottom of the bowl. Add onions, diced ham and mushroom stems, season with pepper and rosemary, cover and cook.

3-5 Min. 100 P

Let cool.

1. In a covered casserole dish, heat 100 ml. Wine and the Heavy whipping cream.

1-2 Min. 100 P

paper

1. Mix the rest of the wine and the flour to make a thin dough, add the hot liquid, cover and cook.

Stir once.

approx. 12 Min. 100 P

1. Fill the mushroom caps with the ham mixture, place into the sauce and bake on the high rack.

7-9 Min. 30 P

After cooking, let the mushrooms stand for about 2 minutes.

France

Quiche with Shrimp

"Quiche aux crevettes"

Total cooking time: approx. 25-30½ minutes

Utensils: round baking or quiche dish

(dm. approx. 26 cm)

Bowl with cover (2 | contents)

Ingredients

100 g Flour

60 g Butter or margarine

2 tbsps Cold water

1 tsp Butter or margarine to grease the pan

2 Onion (100 g), finely chopped

100 g Bacon (2 slices), finely diced

100 g Shelled Shrimp

2 tbsps Butter or margarine (20 g)

2 Eggs

100 ml Sour cream

Salt and pepper

Nutmeg

1 tbsp Parsley, chopped

Preparation

1. Mix flour, butter, water and salt, let stand in cool place for 30 minutes.
2. Grease the pan. Roll out the dough and place into the pan, pierce with a fork several times and pre-bake.

4-5 Min. 100 P

1. Distribute the butter evenly in the bowl. Add onions, bacon and shrimps to the bowl. Cover and cook. Stir once.

3-5 Min. 100 P

Drain fluid after cooling.

1. Mix eggs, sour cream and spices.
2. Mix all other ingredients and distribute on the quiche dough. Place onto the low rack and cook.

15-17 Min. 20 P/230°C 3-3½ Min.

1. Sprinkle parsley on top prior to serving.

Soups

Sweden

Crab soup

"Kräftsoppa"

Total cooking time: approx. 11-15 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

1 ^- Onion (50 g), finely chopped
50 g Carrots, in slices
2 tbsps Butter or margarine (20 g)
500 ml Meat broth
100 ml White wine
100 ml Madeira
200 g Crabmeat from a jar
12 Bay leaf

3 White pepper corns

Thyme

3 tbsps Flour (30 g)

100 ml heavy whipping cream

1 tbsp Butter or margarine

Preparation

1. Put vegetables and butter or margarine into the bowl, cover and heat.

2-3 Min. 100 P

1. Add the meat broth, wine, Madeira, crabmeat and spices to the vegetables. Cover and cook.

7-9 Min. 40 P

1. Remove the bay leaf and peppercorns from the soup. Mix the flour with a little bit of cold water and add to the soup. Add the Heavy whipping cream, stir and reheat.

2-3 Min. 100 P

1. Stir the soup and let stand for about 5 minutes. Add butter just prior to serving.

Switzerland

Barley soup from the Grisons Canton

Total cooking time: approx. 30-35 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

2 tbsps Butter or margarine (20 g)
1 Onion (50 g), finely chopped
1-2 Carrots (130 g), in slices
15 g Celery, diced
1 Leek (130 g), sliced in rings
3 White cabbage leaves (100 g), sliced
200 g Veal bones
50 g Marbeled ham, sliced
50 g Barley seeds
700 ml Meat broth
Pepper
4 Wiener sausages (300 g)

Preparation

1. Add butter and onions to the bowl, cover and steam.

1-2 Min. 100 P

1. Put vegetables into the bowl. Add bones, ham slices and barley, fill with meat broth. Season with pepper, cover and cook.

9-11 Min. 100 P 20-22 Min. 40 P

1. Cut the sausages into small pieces, add to soup during the last 5 minutes of cooking time.

2. After cooking, let the soup stand for about 5 minutes. Remove the bones from the soup.

Netherlands

Mushroomsoup

"Champignonsoep"

Total cooking time: approx. 10-13 minutes

Utensils: Bowl with cover (2 | contents)

Ingredients

200 g Mushrooms, in slices,

1 Onion (50 g), finely chopped

300 ml Meat stock

300 ml Heavy whipping cream

2½ tbsps Flour (25 g)

2½ tbsps Butter or margarine (25 g),

Salt, Pepper

1. Put vegetables and meat stock into a bowl, cover and heat.

7-9 Min. 100 P

1. Puree all ingredients with a blender. Add heavy whipping cream.

2. Knead the flour and butter into dough and mix into the mushroom soup until smooth. Season with salt and pepper, cover and continue to cook.

3-4 Min. 100 P

1. After cooking stir in crème fraîche, if desired.

Recipes

Soups

Spain

Potato cream soup

"Crema de patata"

Total cooking time: approx. 16-22 minutes

Utensils: Two bowls with cover (2 | contents)

Ingredients

300 ml Meat broth

300 g Celery, diced

1 Onion (50 g), finely chopped

1 Bay leaf

500 ml Milk

2-3 tbsps Butter or margarine (20-30 g)

2 tbsps Flour (20 g), Salt, Pepper

Nutmeg, powdered

3 tbsps Cream (Crème Fraiche)

Preparation

1. Add broth, potatoes, onion and bay leaf to a bowl. Cover and cook.

8-10 Min. 100 P

1. Remove the bay leaf; puree all ingredients with a blender.

2. Heat the milk.

3-5 Min. 100 P

1. Mix butter and flour and add to milk.

2. Add potatoes mixture, spices and cream. Cover and cook, stirring occasionally.

5-7 Min. 100 P

France

Onion soup

Total cooking time: approx. 15-19 minutes

Utensils: Bowl with cover (2 | contents)

4 soup bowls (each 200 ml)

Ingredients

1 tbsp Butter or margarine

2 Onions (100 g), in slices

800 ml Meat broth

Salt, pepper

2 Toast slices

4 tbsps Shredded cheese (40 g)

Preparation

1. Distribute the butter evenly in the bowl. Add onion slices, meat broth and spices, cover and cook.

9-11 Min. 100 P

1. Toast the bread slices, dice them and distribute evenly among the soup bowls. Pour soup over toast cubes, top with shredded cheese.

2. Place the soup bowls onto the high rack and bake.

6-8 Min.

Meat, Fish and Poultry

Germany

Meat Kebab

Total cooking time: approx. 17-20 minutes

Utensils: High rack

Four wooden sticks (approx. 25 cm long)

Ingredients

400 g escalope of pork

100 g Bacon

2 Onions (100 g), quartered

4 Tomatoes (250 g), quartered

½ Green bell peppers (100 g) divided into eights

3 tbsps Oil

4 tsps Paprika

Salt

1 tsp Cayenne pepper

1 tsp Worcester sauce

Preparation

1. Cut the escalope of pork and bacon into 2-3 cm large dices.

2. Alternate meat and vegetables and place onto the four wooden sticks.

3. Mix oil and spices, cover sticks with the oil mixture. Place the kebabs onto the high rack and bake. Turn the kebabs after 23 of the cooking time.

17-20 Min. 40 P

1. After cooking, let the sticks stand for about 2 minutes.

Italy

Lamb cutlets with herb butter

Total cooking time: approx. 22-27 minutes

Utensils: High rack

Ingredients

1-2 tbsps Parsley, finely chopped

1 Garlic clove, crushed

50 g Soft butter

2 tbsps Dry white wine

Pepper, fresh ground

8 Lamb cutlets (each 100 g)

Salt

Preparation

1. Mix parsley, garlic and butter. Slowly add wine, season with pepper.

2. Wash cutlets, pat dry, slightly cut with a sharp knife on the thickest part. Put herb butter mixture into this opening. Cover the cutlets with the rest of the herb-butter mixture.

3. Place the cutlets onto the high rack and bake.

14-16 Min. Turn over. 8-11 Min.

1. Salt after grilling, let stand for about 2 minutes.

Meat, Fish and Poultry

Spain

Stuffed Ham

"Jamón relleno"

Total cooking time: approx. 13½-17 minutes

Utensils: Bowl with cover (2 l contents)

Flat, oval, casserole dish

(approx. 32 cm long)

Ingredients

150 g Leaf spinach, stems removed

150 g Curd, 20 % D.m.f.c.

50 g Shredded Emmentaler Cheese

Pepper

Paprika

8 Dry yeast (400 g)

125 ml Water

125 ml heavy whipping cream

2 tbsps Flour (20 g)

2 tbsps Butter or margarine (20 g)

1 tsp Butter or margarine to grease the pan

Preparation

1. Finely cut the spinach; mix with curd and cheese, season to taste.

2. Place one tablespoon of filling onto each slice of ham, roll ham up. Secure with a wooden stick.

3. Prepare a béchamel sauce. Add the fluid into the bowl. Cover and cook.

approx. 2 Min. #100 P

1. Mix butter and flour, add to fluid, stir with a wire whisk until smooth. Cover, cook and wait until it solidifies slightly.

approx. 12 -1 Min. 100 P

Stir the soup and season to taste.

1. Place the ham rolls into the greased casserole dish, pour the sauce over it, cook on the low rack.

11-14 Min. 60 P

After cooking, let the ham rolls stand for about 2 minutes.

Tip:

You can also use a commercially available béchamel sauce.

Greece

Aubergines stuffed with minced meat

"Melitsánes jemistés mé kimú"

Total cooking time: approx. 18-20 minutes

Utensils: Bowl with cover (1 | contents)

Flat, oval casserole dish with cover (approx. 30 cm long)

Ingredients

2 Aubergines, without stalks (each about 250 g) Salt

3 Tomatoes (approx. 200 g)

1 tsp Olive oil to grease the pan

2 Onion (100 g), finely chopped

4 Mild, green peppers

200 g Mincemeat (beef or lamb)

2 Garlic clove, crushed

2 tbsps Parsley, chopped

Salt

Pepper

Rose paprika

60 g Greek feta cheese, diced

1 tsp Olive oil to grease the pan

Preparation

1. Cut the aubergines in half lengthwise. Remove the flesh with a teaspoon, leaving an edge about 1 cm thick. Season the aubergine with salt. Dice the flesh.

2. Remove skin from two tomatoes, remove stem remnants, dice.

3. Grease the bottom of the bowl with olive oil, add onions, cover and steam.

approx. 2 Min. 100 P

1. Remove stems of peppers, core and slice into rings. Set aside ½ for garnish. Mix mincemeat, aubergine, onion, tomato dice, pepper rings, crushed garlic and parsley.

2. Pat the aubergines dry. Fill half of the mincemeat mixture into the aubergine, cover with feta cheese, add the rest of the filing.

3. Garnish the aubergine halves with the tomato slices and pepper rings, place into the greased casserole dish, put onto the low rack and bake.

16-18 Min. 60 P

After cooking, let the aubergines stand for about 2 minutes.

Tip:

You can also use zucchini instead of aubergine.

Meat, Fish and Poultry

China

Pork with cashew nuts

"Guangzhou"

Total cooking time: approx. 16-19 minutes

Bowl with cover (2 | contents)

Ingredients

2 Dried black mushrooms

1 tbsp Rice wine (sake)

1 tbsp Oil

1 tsp Salt

1 tbsp Sugar

1 tbsp Olive oil to grease the quiche pan

300 g Pork filet, diced

100 g Cashew nuts

1 Shallot onion (20 g), finely chopped

2 Garlic clove, crushed

50 g Red bell pepper, diced

50 g Green bell pepper, diced

1 tbsp Corn starch

200 ml Water

1 tsp Soy sauce

Salt, sugar, white pepper

Preparation

1. As per package directions, pour boiling water over the mushrooms and soak for at least 30 minutes.

2. Mix rice wine with oil, salt and sugar. Marinate meat cubes for 20 minutes.

3. Cover the quiche pan with oil. Distribute meat evenly in quiche pan. Position onto the high rack and bake. Turn once after about 7 minutes, add cashew nuts.

9 -11 Min. [vv]

1. Transfer the meat and cashew nuts into a bowl, add the prepared vegetables, cover and cook.

5-6 Min. 100 P

1. Mix the cornstarch with water, soy sauce and spices, add to the meat-vegetable-mixture and stir. Cover and cook. Stir occasionally and after cooking is finished.

approx. 2 Min. 100 P

Switzerland

Zurich Veal in Cream

Total cooking time: approx. 8-13 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

600 g Veal fillet

1 tbsp Butter or margarine

1 onion (50 g), finely chopped

100 ml White wine

Seasoned gravy thickener, dark, for about ½ l sauce

300 ml heavy whipping cream

1 tbsp Parsley, chopped

Preparation

1. Cut the fillet into finger thick strips.

2. Distribute the butter evenly in the bowl. Put vegetables and meat into a bowl, cover and heat. Stir once.

6-9 Min. 100 P

1. Add white wine, gravy thickener and heavy whipping cream, stir, cover and cook. Stir once during cooking.

2-4 Min. 100 P

1. Season to taste, stir again and let stand for about 5 minutes. Garnish with parsley and serve.

France

Rabbit with Thyme

"Lapereau au thym"

Total cooking time: approx. 38-43 minutes

Utensils: Casserole with cover (2 l contents)

Ingredients

1 Rabbit (1 kg)

2 tbsps Butter, soft

1 tbsp Butter or margarine to grease the pan

100 g Bacon, diced

15 Small onion (300 g), whole, peeled

Salt

Pepper

100 ml Water

1 tbsp Fresh thyme, finely chopped

1. Preheat the microwave oven to 230^ C. Wash the rabbit, pat dry and divide into 8 portions. Cover with butter. Place onto the high rack and bake.

21-23 Min. 230°C

1. Grease the casserole pan. Add bacon and onions to the pan. Add meat pieces, season and add water. Cover and cook.

15-18 Min. 100 P

1. Remove meat pieces, keep warm. Add the finely chopped thyme to the casserole dish, carefully fold in the cream.

2. Stir the egg yolk in a cup. Add sauce, spoon by spoon, and stir. Now add the egg yolk to the sauce and stir. Cover and cook.

approx. 2 Min. 460 P

1. Season the sauce, stir and pour over the meat.

Meat, Fish and Poultry

Italy

Veal cutlet with Mozzarella

Total cooking time: approx. 18-22 minutes

Utensils: Flat, square casserole dish with cover

(approx. 25 cm long)

Ingredients

2 Mozzarella cheese (each 150 g)

400 g Tomatoes without skin, from a jar

4 Veal cutlets (600 g)

20 ml Olive oil

2 Garlic cloves, in slices

Pepper, fresh ground

2 tbsps Capers (20 g)

Oregano

Salt

Preparation

1. Cut the mozzarella into slices. Puree the tomatoes with a blender.

2. Wash the cutlets, pat dry and tenderize. Distribute oil and garlic slices in the casserole dish. Add cutlets, pour tomato puree on top of meat. Sprinkle with pepper, capers and oregano, cover and cook.

9-11 Min. 60 P

Turn meat slices.

1. Place several slices of mozzarella on each slice of meat, season with salt, bake on high rack uncovered.

9-11 Min. 50 P

After baking, let stand for about 5 minutes.

Tip:

Serve with spaghetti and fresh salad.

Greece

Braised Lamb with Green Beans

"Kréas mé fasólia"

Total cooking time: approx. 17-21 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

1-2 Tomatoes (100 g)

400 g Lamb meat, without bones

1 tsp Butter or margarine for greasing the pan

1 onion (50 g), finely chopped

1 Garlic clove, crushed

Salt

Pepper

Sugar

250 g Green beans, from a can

Preparation

1. Remove skin from tomatoes, remove stem pieces, puree in a blender.

2. Cut lamb meat into large cubes. Grease the pan. Add the meat, onion and crushed garlic clove, season, cover and cook.

7-9 Min. 100 P

1. Add green beans and pureed tomatoes to the meat, cover and cook.

10-12 Min. 60 P

After cooking, let the stewed meat stand for about 5 minutes.

Tip:

If you use fresh green beans, you must first pre-cook them.

Netherlands

Mincemeat Bowl

"Gehacktschotel"

Total cooking time: approx. 23-25 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 g Mincemeat (half pork, half beef)

3 Onion (150 g), finely chopped

1 Egg

50 g Breadcrumbs

Salt and pepper

350 ml Meat stock

70 g Tomato puree

2 Potatoes (200 g), diced

2 Carrots (200 g), diced

2 tbsps Parsley, chopped

Preparation

1. Mix the mincemeat with onion, egg and breadcrumbs to make a dough, season with salt and pepper. Add the mincemeat dough to the bowl.

2. Mix the meat stock and the tomato puree.

3. Cover the mincemeat with potatoes, carrots and the fluid, mix well, cover and cook. Stir once during cooking.

23-25 Min. 100 P

Stir the mincemeat bowl again, let stand for about

5 minutes. Sprinkle with parsley and serve.

Meat, Fish and Poultry

Germany

Beef Fillet in Puff Pastry

Total cooking time: approx. 34-41 minutes

Utensils: Bowl with cover (2 l contents)

Casserole dish (approx. 26 cm long)

Ingredients

300 g Puff pastry, frozen

1 tbsp Butter or margarine

150 g Marbled bacon, diced

4-5 Spring onions (150 g), sliced in rings

300 g Mushrooms, in slices,

1 kg Beef fillet

1 tbsp Vegetable oil

1 tbsp Parsley, finely chopped

1 Garlic clove, crushed

1	Egg
	Salt
	Pepper

1-2 tbsps Milk

Preparation

1. Thaw the puff pastry according to package directions. Distribute butter in the bowl, add bacon, onions and mushrooms, cover and steam. Stir once during cooking.

4-6 Min.

100 P

Drain the fluid.

1. Wash the beef fillet, pat dry with paper towels, and rub with oil. Place onto the high rack and bake. Stir once during cooking.

15-17 Min.

#u/

30 P

1. Mix the parsley and garlic clove with the steamed vegetables, season with salt and pepper.

2. With a rolling pin, roll the puff pastry into a square (35 x 35 cm). Reserve some dough for garnish.

3. Separate the egg. Baste the egg onto the edges of the dough, place half of the vegetable mixture on the center of the dough.

4. Season the meat with salt and pepper and place on top of the vegetables. Evenly distribute the rest of the vegetable mixture on top of the meat. Fold the puff pastry over the meat-vegetable-mix and push the edges closed. Pierce the dough several times with a fork.

5. Rinse the casserole dish with cold water, place the puff pastry into the casserole dish with the closed edge on the bottom.

6. For garnish, cut out shapes from the rest of the puff pastry and decorate.

7. Mix the egg yolk and milk, baste the dough with this mixture and bake on the low rack in the preheated microwave oven.

15-18 Min.

50 P/230°C

After cooking, let the beef fillet in puff pastry stand for 10 minutes.

China

Prawn Chili

Makes 2 servings

Total cooking time: approx. 6-8 minutes

Utensils: Bowl with cover (1 | contents)

Bowl with cover (2 | contents)

Ingredients

6 Prawn (240 g without shell)

45 ml White wine

2 Small leek (200 g)

1-2 Chili pepper, hot

20 g Ginger

1 tbsp Food starch

2 tbsps Vegetable oil (20 g)

1. Wash the prawns. Remove the shell and tail. Cut the backside and remove the veins. Cut each prawn into 2 or 3 pieces. Place one shallow cut into each piece, so that the prawn won't shrink. Place the prawn into a bowl, sprinkle with white wine, cover and marinate.

2. Wash the leek and chili peppers, pat dry. Cut leek into 5 cm long pieces, cut chili peppers in half and remove seeds. Peel the ginger and cut into slices.

3. Remove the prawn from the wine marinade, sprinkle with food starch.

4. Put oil, leek, chili peppers and ginger slices into the bowl, cover and heat.

approx. 2 Min.

100 P

1. Add the prawns. Season with soy sauce, sugar and vinegar, stir, cover and cook.

4-6 Min.

100 P

After baking, let stand for about 1-2 minutes. Serve hot.

Meat, Fish and Poultry

France

Sole fillets

"Filets de sole" Makes 2 servings

Total cooking time: approx. 11-13 minutes

Utensils: Flat, oval casserole dish with cover (approx. 26 cm long)

Ingredients

400 g Sole fillets 1 Lemon, untreated

2 Tomatoes (150 g)

1 tsp Butter or margarine to grease the pan 1 tbsp Vegetable oil 1 tbsp Parsley, chopped Salt and pepper

4 tbsps White wine (30 ml)

2 tbsps Butter or margarine (20 g)

Preparation

1. Wash the fillets, pat dry. Remove any bones.
2. Cut lemon and tomatoes into thin slices.
3. Grease the casserole pan. Place fish fillets in the pan, sprinkle vegetable oil on top.
4. Sprinkle with parsley, put tomato slices on top, season. Put lemon slices on top of tomatoes, pour white wine over all ingredients.
5. Cover the lemon slices with butter flakes, cover and cook.

11-13 Min. 60 P

After baking, let stand for about 2 minutes.

Tip:

You can also use other fish, e.g. rose fish, halibut, mullet or cod.

Norway

Fish Casserole "Sandefjord"

"Fiskegratin Sandefjord"

Total cooking time: approx. 21-23 minutes

Utensils: Flat, oval, casserole dish (approx. 30 cm long)

Ingredients

800 g Fish fillet, ling or cod Juice of one lemon Salt

1 tsp Butter or margarine to grease the pan

4 Tomatoes (300 g), in slices

100 g Crab, shelled 3 Eggs

125 ml Cream 2 tsps Green peppercorns Salt

1 tbsp Parsley, finely chopped

Preparation

1. Wash the fillets, pat dry. Sprinkle with lemon juice. Let sit for about 15 minutes, pad dry again, salt.
2. Grease the pan, place tomatoes, crab and fish fillet in layers.
3. Mix eggs, cream, spices and parsley. Pour sauce over casserole. Position uncovered onto the low rack and cook.

21-23 Min. 50 P/200°C

1. After cooking, let the casserole stand for about 5-10 minutes.

Switzerland

Fish Fillet with Cheese Sauce

Total cooking time: approx. 17½-20½ minutes

Utensils: Bowl with cover (1 | contents)

Flat, oval casserole dish

(approx. 26-30 cm long)

Ingredients

4 Fish fillet (about 800 g) (e.g. Egli-fish, flounder of cod) 2 tbsps Lemon juice Salt

1 tbsp Butter or margarine 1 Onion (50 g), finely chopped 2 tbsps Flour (20 g) 100 ml White wine 1 tsp Olive oil to grease the pan. 100 g Shredded Emmentaler cheese 2 tbsps Parsley, chopped

Preparation

1. Wash the fillets, pat dry and dribble with lemon juice. Let stand for about 15 minutes, pat dry one more time, salt.
2. Distribute the butter evenly in the bowl. Add onion, cover and steam.

approx. 1½ Min. 100 P

1. Sprinkle flour over onions, stir. Add white wine and mix.

2. Grease the casserole pan and place the fillets in pan. Pour sauce over the fillets, sprinkle with cheese, bake on low rack.

16-19 Min. 50 P

After baking, let stand for about 2 minutes. Garnish with parsley and serve.

Meat, Fish and Poultry

Germany

Spicy Turky Pan

for 2 servings

Total cooking time: approx. 21-26 minutes

Utensils: Flat, oval casserole dish with cover (approx. 26 cm long)

Ingredients

1 120 g Rice, parboiled

1 Package Saffron

1 tsp Butter or margarine to grease the pan

1 Onions (50 g), in slices

1 Red bell peppers (100 g), in strips

1 Small Leek (100 g), cut in strips

300 g Turkey breast, diced

Pepper, Paprika powder

2 tbsps Butter or margarine (20 g)

250 ml Meat stock

Preparation

1. Mix rice and saffron, put into greased casserole pan. Mix onions, bell pepper, leek and turkey breast, season to taste. Place on top of rice. Distribute butter in flakes on top.

2. Pour meat stock over, cover and cook.

5-7 Min.		100	P
16-19 Min.		20

After baking, let stand for about 5 minutes.

Tip:

You can use chicken breast instead of turkey breast.

France

Chicken with Curry

"Poulet au curry"

Total cooking time: approx. 26-30 minutes

Utensils: Bowl with cover (3 | contents)

Ingredients

1 Chicken (1000 g)

1 tsp Butter or margarine to grease the pan

2 Carrots (200 g), finely diced

1 1 Stick celery (150 g), finely diced

1 Garlic clove

1 Apple, peeled (125 g), finely diced

1 Onion (50 g), finely chopped Salt, pepper

1-2 tbsps Curry

1 tbsp Flour

150 ml Water (1 cup)

3 Tomatoes (200 g), peeled

Preparation

1. Wash the chicken, pat dry and divide into 8 portions.

2. Grease the pan. Place chicken pieces in pan, add vegetables and season with salt and pepper. Dust with curry and flour, mix well. Add water and peeled, crushed tomatoes. Cover and cook on low rack. After half of cooking time, stir once and continue cooking, uncovered.

26-30 Min. 60 P/220°C

After baking, let stand for about 3 minutes.

Tip:

Serve with rice, some shaved coconut, mango chutney and banana slices to soften the spiciness.

Austria

Stuffed Chicken

"Gefülltes Brathendl" for 2 servings

Total cooking time: approx. 27½-31 minutes

Utensils: Small bowl with cover

Kitchen string

Ingredients

1 Chicken (1000 g)

Salt

Rosemary, ground

Marjoram, ground

1 Old, hard bread roll (40 g)

Salt

1 Bunch of Parsley, finely chopped (10 g)

1 pinch Nutmeg

2 tbsps Butter or margarine (20 g)

1 Egg yolk

3 tbsps Butter or margarine (30 g)

1 tbsp Paprika

Salt

Preparation

1. Wash the chicken, pat dry and rub inside with salt, rosemary and marjoram.

2. To prepare the filling, soak the bread roll in cold water for about 10 minutes, squeeze excess moisture out. Mix with salt, parsley, nutmeg, butter and egg yolk, fill the chicken with this mixture. Tie the opening closed using kitchen string.

3. Place the butter into the bowl, cover and heat.

approx. 12 -1 Min. 100 P

Mix paprika, salt and melted butter, brush the chicken.

1. Place the chicken with breast side down onto the low rack, cook. 12 of the thawing time.

27-30 Min. 50 P/200°C

After cooking, let the filled chicken stand for about 5 minutes.

Meat, Fish and Poultry

France

Duck in Orange Sauce

Total cooking time: approx. 62-70 minutes

Two bowls with cover (2 l contents)

Ingredients

1 Young duck (1800 to 2000 g) without

Innards

Salt

Pepper

1 Twig of Marjoram

200 ml Water

1 Duck liver (50 g)

6 Oranges, untreated (1200 g)

1 tbsp Sugar (10 g)

1 tbsp Water

1 tbsp Vinegar

250 ml Meat broth

150 ml Port wine

1 tbsp Potato flour (10 g)

Preparation

1. Wash the inside and outside of the duck, pat dry, season with salt and pepper. Place the twig of marjoram in the inside of the duck.

2. Pour water into the baking pan and place a soup bowl, upside-down, into it. Place the duck on top of the plate, bake on low rack. Turn after 12 of cooking time.

58-62 Min. 30 P/230°C

Place the duck on a pre-warmed serving platter.

1. Carefully remove excess fat from the roast drippings and put into a bowl. Add duck liver, cover and cook.

1-2 Min. 100 P

1. Thinly peel two oranges, cut the peel into very thin strips. Put into the second bowl, add sugar and water, cover and heat.

1-2 Min. 100 P

1. Add the orange peel, vinegar, meat broth and port wine to the liver.

2. Squeeze the juice of one orange. Mix the potato flour with the orange juice and stir into the sauce. Cover, cook and wait until the sauce slightly thickens. Stir occasionally and after cooking is finished.

2-4 Min. 100 P

1. Peel the leftover oranges, filet (remove fruit pulp from skin) and also place on serving platter. If required, remove excess fat from sauce, remove the duck liver and season to taste.

2. Pour some sauce over the orange filets. Fill rest of sauce into a sauce boat and serve alongside the duck.

Tip:

If required, place the duck on the low rack and bake for an additional 5 minutes prior to serving.

Italy

Quails in Cheese and Herb Sauce

Total cooking time: approx. 17½-21½ minutes

parUtensils: Kitchen string

Flat, square casserole dish

(approx. 20 x 20 x 6 cm)

Bowl with cover (1 | contents)

Ingredients

4 Quails (600 - 800 g)

Salt

Pepper

200 g Marbled bacon, thinly sliced

1 tsp Butter or margarine to grease the pan

1 tbsp each Fresh Parsley per quail

Sage

Rosemary

Basil, finely chopped

150 ml Port wine

250 ml Meat broth

2 tbsps Butter or margarine (20 g)

2 tbsps Flour (20 g)

50 g Shredded Emmentaler cheese

Preparation

1. Wash the quails and carefully pat dry. Salt and pepper the inside and outside, wrap bacon slices around outside, tie with kitchen string.

2. Place the quails onto the high rack and bake.

8-10 Min. 50 P

1. Grease the casserole dish, place the quail with the grilled side down into the casserole dish. Finely chop the herbs, sprinkle over quail and pour port wine over it. Place the quails onto the low rack and cook.

6-8 Min. 50 P

Remove the quail from the gravy.

1. Put sauce into a bowl, cover and heat.

approx. 2 Min. ☐00 P

Mix butter and flour, add to sauce, let come to a boil and cook.

Stir once during cooking.

approx. 1½ Min. 100 P

1. Stir cheese into the sauce. Add the cheese sauce to the gravy, mix well, pour over quail and serve.

Meat, Fish and Poultry

Japan

Japanese Stew

'Nikujaga"

Total cooking time: approx. 30-34 minutes

Utensils: Bowl with cover (3 l contents)

Ingredients

200 g Lean beef

500 g Potatoes, quartered or cut in eights.

400 g Onions, quartered or cut in eights.

400 ml Water

3 tbsps Sugar (30 g)

3 tbsps Rice wine

3 tbsps Mirin (sweet rice wine)

70 ml Soy sauce

Preparation

1. Cut the meat lengthwise into very thin strips (3-4 cm), put into bowl.

2. Layer the prepared vegetables on top of the meat. Mix all other ingredients and pour over top. Cover and cook.

Stir twice during cooking time.

11-13 Min.		100 P
21-23 Min.		40 P

1. After cooking, let stand for about 10 minutes.

Tip:

You can use pork or veal instead of beef.

Spain

Chicken Rolls with Raisins

Total cooking time: approx. 17-19 minutes

Utensils: Bowl with cover (2 | contents)

Ingredients

4 Thin chicken breast fillet (600 g)

Salt

Pepper

4 Slices ham (200 g)

50 g Quesitos (span. Cheese)

1 Can leek soup (400 g)

50 g

Raisins, washed

Preparation

1. Wash the fillets, pat dry and tenderize. Season with salt and pepper Place one slice of ham and cheese on top of each filet.

2. Roll the fillets up. Secure with a small wooden pick, place into bowl.

3. Pour soup over chicken rolls, add raisins. Cover and cook.

17-19 Min.

100 P

Let stand for about 10 minutes prior to serving.

Vegetables

Germany

Leek Tart

Total cooking time: approx. 28-36 minutes

Utensils: Bowl with cover (2 l contents), spring form (diam. approx. 26 cm)

Ingredients

450 g Leek, in thin rings

3 tbsps Water

Salt

1 pinch Curry

100 g Whole-wheat flour

80 g Rye flour type 1150

3 tsps Baking powder

1 Egg

75 g Low-fat yoghurt

1 tbsp Vegetable oil

½ tsp Salt

1 tsp Butter or margarine to grease the pan

150 g Sour Cream

3 Eggs

2 tbsps Whole wheat flour (20 g)

Herbal salt

Pepper

1 pinch Nutmeg

1 tsp Parsley, finely chopped

1 tsp Chives, finely chopped

1 tsp Dill, finely chopped

100 g Shredded Emmentaler cheese

Preparation

1. Put leek and water into the bowl. Cover and cook.

5-8 Min.

100 P

Drain the fluid. Season the leeks with salt and curry.

1. Mix flour and baking powder. Add the egg, yoghurt, oil and salt; knead the dough with a handheld blender.

2. Grease the spring form. Roll the dough to the size of the baking pan, place into baking pan. Pull up an edge of about 1 cm

3. Mix sour cream, eggs and milk. Season with herbal salt, pepper, nutmeg and herbs. Mix with cheese.

4. Stir this mixture with the leek. Evenly spread this mixture onto the dough.

Position onto the low rack and bake.

10-12 Min.	非等	20 P/230°C
11-13 Min.	※	230°C
2-3 Min.

After baking, let stand for about 2 minutes.

Vegetables

Austria

Cauliflower with Cheese Sauce

Total cooking time: approx. 17½-19½ minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 | contents)

Ingredients

800 g Cauliflower (1 head)

1 Cup water (150 ml)

Salt

125 ml Milk

125 ml Cream

75-100 g Soft cheese

2-3 tbsps Gravy thickener, light color (20-30 g)

Preparation

1. Slice the stem of the cauliflower several times. Place cauliflower, head up, into the bowl, add water with salt, if desired, cover and cook.

15-17 Min. 100 P

Let cauliflower stand for a few minutes, covered, then drain the fluid.

1. Add milk and heavy whipping cream to the bowl. Coarsely chop soft cheese, add. Cover and cook.

approx. 2 Min. 100 P

1. Stir the Gravy thickener in, cover and reheat.

approx. 12 Min. 100 P

Stir the sauce and pour over cauliflower.

Tip:

You may also sprinkle chopped parsley on top of the cauliflower prior to serving.

France

Ratatouille

"Ratatouille special"

Total cooking time: approx. 15-18 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

5 tbsps Olive Oil (50 ml)

1 Garlic clove, crushed

1 Onions (50 g), in slices

1 Small aubergine (250 g), cut into Large cubes

1 Zucchini (200 g), cut into Large cubes

1 Bell pepper (200 g), cut into Large cubes

1 Small fennel (75 g), finely diced

Pepper

1 Bouquet Garni

200 g Artichoke hearts from a jar, quartered

Salt

Pepper

Preparation

1. Put olive oil and garlic into the bowl. Add the prepared vegetables, except the artichoke hearts, season with pepper. Add the Bouquet Garni, cover and cook.

Stir once during cooking.

15-18 Min. 100 P

During the last 5 minutes of cooking time add artichoke hearts and heat.

1. Season the ratatouille with salt and pepper. Remove the Bouquet Garni prior to serving. After cooking let stand for about 2 minutes.

Tip:

Serve this hot vegetable stew alongside meat dishes.

It tastes great served cold as an appetizer.

A Bouquet Garni is made of:

- One parsley root

- One bunch soup greens

- One twig lovage

- One twig thyme

- Some bay leaves

France

Dauphin Potatoes

"Gratin dauphinois"

Total cooking time: approx. 23-25 minutes

Utensils: Flat, oval casserole dish (approx. 26 cm long)

Ingredients

1 tbsp Butter or margarine

500 g Potatoes, peeled, thinly sliced

Salt

Pepper

2 Garlic clove, crushed

1. Evenly distribute butter in pan. Layer potato slices in pan. Season each layer with salt, pepper and garlic.

2. Mix cream and milk, pour over potatoes. Sprinkle with cheese, bake on low rack.

23-25 Min. 50 P/200°C

After baking, let stand for about 10 minutes.

Vegetables

Netherlands

Chicory au Gratin

"Gegratineerde Brussels lof"

Total cooking time: approx. 18-23 minutes

Utensils: Bowl with cover (2 l contents)

Flat, oval, casserole dish

(approx. 32 cm long)

Ingredients

8 Small Chicory (800 g)

125 ml Water

125 ml Milk

2 tbsps Gravy thickener, light color (20 g)

2 Egg yolk

4 tbsps Shredded, aged Gouda cheese (20 g)

Salt

Pepper

1 tsp Butter or margarine to grease the pan

4 Slices ham (200 g)

2 tbsps Shredded, aged Gouda cheese (10 g)

Preparation

1. With sharp knife, remove the bitter part of the chicory. Put water into a bowl, add chicory, cover and cook. Turn chicory once during cooking.

9-11 Min.

00

P

1. Remove the chicory. Add milk to the bowl, stir in Gravy thickener. Cover, cook and wait until the sauce slightly thickens. Stir occasionally and after cooking is finished.

3-4 Min.

#

60

P

1. Stir the egg yolk in a cup. Slowly, spoon by spoon, add sauce to the egg yolk. Stir egg mixture into the sauce, and add cheese.

Mix everything well, season to taste.

1. Grease the casserole pan and place chicory in it.

Cut ham slices in half, place on top of the chicory, pour sauce over everything. Sprinkle the casserole with Gouda cheese, bake on high rack.

6-8 Min.

#uV

50 P

After baking, let stand for about 5 minutes.

Germany

Broccoli-Potato-Gratin with Mushrooms

Total cooking time: approx. 36-39 minutes

Utensils: Bowl with cover (2 | contents)

Round casserole dish (dm. 26 cm)

Ingredients

400 g Potatoes, peeled and halved, if required.

400 g Broccoli, in flowerets

6 tbsps Water (60 ml)

1 tsp Butter or margarine to grease the pan

400 g Mushrooms, in slices,

1 tbsp Parsley, finely chopped

Salt

Pepper

3

Eggs

125 ml Heavy whipping cream

125 ml Milk

Salt

Pepper

Nutmeg

100 g Gouda cheese, freshly shredded

Preparation

1. Add the potatoes and broccoli to the bowl. Add the Water, cover and cook. Stir once during cooking.

9-12 Min.

#00

P

1. Cut the potatoes into slices.

2. Grease the casserole pan. Layer the broccoli, mushrooms and potatoes. Sprinkle with parsley, season with salt and pepper.

3. Mix eggs, liquids and spices and pour this mixture over the vegetables. Sprinkle cheese on top and cook. (This recipe will make about 1.5 kg)

INSTANT ACTION "Gratin"

After baking, let stand for about 10 minutes.

Vegetables

Italy

Roman Artichokes

Total cooking time: approx. 16-18 minutes

Utensils: Deep, oval casserole dish with cover (approx. 26 cm long)

Ingredients

2 Artichokes (800 g)

1 1 Water

Juice of one lemon

2 Garlic clove, crushed

1 Bunch of Parsley, finely chopped (10 g)

10 Leaves mint, chopped

2 tbsps Bread crumbs (20 g)

5 tbsps Olive Oil (50 ml)

Salt

Black pepper, freshly ground

100 ml Olive Oil

400 ml Water

Black pepper, freshly ground

Salt

Preparation

1. Remove the outer, dry leaves and the prickly top of the artichoke. Cut the stem down to a 3 cm long stump. Place artichokes in a bowl filled with cold water and lemon juice, this will prevent discoloration of cuts.

2. Mix garlic, parsley, mint, breadcrumbs and olive oil, season with salt and pepper.

3. Remove the artichokes from the water, pat dry. Slightly push the leaves apart, so that each leaf makes a little opening. Remove the straw from this opening. Push a small amount of filling into this opening. Carefully push the leaves back together, to secure the filling.

4. Place artichokes into the casserole dish. Add oil and water. Sprinkle with freshly ground pepper and salt, cover and cook.

16-18 Min. 100 P

After baking, let stand for about 2 minutes.

Germany

Filled Tomatoes with Spring Onions

Total cooking time: approx. 22-27 minutes

Utensils: Bowl with cover (about 1 l content)

Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

12 Bunch thyme (5 g)

35 g Buckwheat seeds

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

2 Garlic clove, crushed

100 ml Vegetable broth

1 Bunch fresh parsley, smooth (10 g)

100 g Gouda cheese, whole piece

Salt

Black pepper, fresh ground

4 Butcher tomatoes (600 g)

1 tsp Butter or margarine for greasing the pan

4-5 Spring onions (150 g)

1 Bunch basil (10 g)

Preparation

1. Remove stems from thyme. Wash buckwheat seeds. Distribute the butter evenly in the bowl. Put onion, garlic, buckwheat and thyme into the bowl, cover and heat.

approx. 2 Min. 100 P

1. Add broth, cover and cook.

8-10 Min. 60 P

1. Remove stems from parsley, cut into thin strips. Cut 4 slices of Gouda, dice the rest. Add parsley and cheese dices to the cooled buckwheat, season.

2. Remove the caps of the tomatoes, remove the pulp. Loosely fill the tomatoes with buckwheat. Place one slice of cheese on each tomato, place lid on top.

3. Cut the spring onions into diagonal slices. Remove stem from basil.

4. Grease the casserole pan. Evenly distribute onions, basil leaves and tomato pulp in pan.

5. Place tomatoes on top of the onion mixture, cover and cook.

12-15 Min. 60 P

After cooking, let the filled tomatoes stand for about 2 minutes.

Noodles, Rice and Dumplings

Italy

Tagliatelle with Cream and Basil

Total cooking time: approx. 15-21 minutes

Utensils: Bowl with cover (2 l contents)

Round soufflé pan (dm. approx. 20 cm)

Ingredients

1 I Water

1 tsp Salt

200 g Tagliatelle (ribbon noodles)

1 Garlic clove

15-20 Basil leaves

1. Add water and salt in a bowl, cover and bring to a boil.

8-10 Min.

#

100

P

1. Add noodles, bring again to a boil, let cook using low heat.

1-2 Min.		100	P
6-9 Min.		20 P

1. Meanwhile, rub the soufflé pan with a garlic clove. Finely chop the basil leaves. Reserve some leaves for garnish.

2. Let noodles drain well. Mix cream and noodles, sprinkle basil on top.

3. Add Parmesan, salt and pepper, fill this mixture into the soufflé pan, stir. Garnish with basil leaves, serve hot.

Germany

Courgette-Pasta-Gratin

Total cooking time: approx. 39-43 minutes

Utensils: Bowl with cover (2 l contents)

Casserole dish (approx. 30 cm long)

Ingredients

500 ml Water

12 tsp Oil

Salt

80 g Macaroni noodles

400 g Tomatoes from a jar, chopped

3 Onion (150 g), finely chopped

Basil leaves

Thyme

Salt

Pepper

1 tbsp Oil to grease the pan

450 g Courgette in slices

150 g Sour cream

2 Eggs

100 g Shredded cheddar cheese

Preparation

1. Add water, oil and salt in a bowl, cover and bring to a boil.

3-5 Min.

100

P

1. Break macaroni noodles into small pieces, add, stir and let soak.

9-11 Min.

30

P

Let noodles drain well and cool.

1. Mix tomatoes and onion, season well. Grease the casserole pan. Add the macaroni noodles and pour tomato sauce on top. Evenly place zucchini slices on top.

2. Mix sour cream and eggs, pour over casserole. Sprinkle with shredded cheese. Place onto the low rack and cook. (This recipe will make about 1.5 kg)

INSTANT ACTION "Gratin"

After baking, let dish stand for 5-10 minutes.

Sauce for Noodles

Sauce Bolognese

Total cooking time: approx. 12-17 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

30 g Marbled bacon

100 g Mushrooms, finely diced

½ Onion (25 g), finely chopped

1 Carrots (50 g), finely diced

50 g Celery, finely diced

200 g Mincemeat, beef

100 ml White wine

½ Bunch of Parsley, finely chopped (5 g)

3 tbsps Tomato sauce (45 g)

1 pinch sugar

1 pinch Nutmeg

Salt

Pepper

Preparation

1. Finely dice ham, add ham and vegetables into bowl, cover and steam.

4-6 Min.

100

P

1. Puree the vegetables. Add the mincemeat, wine, parsley and tomato sauce.

Season with spices. Cover bowl, leave a small opening for steam ventilation. Cook the sauce Stir once during cooking.

4-5 Min.		100	P
4-6 Min.		60 P

Noodles, Rice and dumplings

Sauce for Noodles

Tomato sauce

Total cooking time: approx. 7½ minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

5-7 Tomatoes (500 g)

1 tbsp Butter or margarine

1 Onion (50 g), finely chopped

2 tbsps Tomato sauce (30 g)

200 ml Meat broth

Salt and pepper
Sugar, oregano, basil
2 tbsps Butter or margarine (20 g)
2 tbsps Flour (20 g)

Preparation

1. Remove skin from tomatoes, remove stem pieces, remove seeds, dice the pulp.
2. Distribute the butter evenly in the bowl. Add onion, cover and steam.

approx. 1½ Min. 100 P

1. Add tomato dices, tomato sauce and meat broth, season, cover and steam.

approx. 3 Min. 100 P

1. Mix butter and flour, use wire whisk to add to sauce. Reheat, covered. Stir occasionally and after cooking is finished.

approx. 3 Min. 100 P

Sauce for Noodles

Gorgonzola Sauce

Total cooking time: approx. 4½ minutes

Utensils: Bowl with cover (1 | contents)

Ingredients

200 g Gorgonzola Cheese

150 ml Heavy whipping cream

approx. 1 tbsp Gravy thickener, light color

Preparation

1. Puree the Gorgonzola and cream in a blender or handheld blender.
2. Pour mixture in a bowl, cover and heat.

approx. 2 Min. 60 P

1. Add the Gravy thickener, cover and reheat.

approx. 2½ Min. 60 P

Stir again after heating.

Tip:

This sauce is sufficient for about 400 g of noodles. Farfalle (butterfly-shaped noodles) are very suitable.

Austria

Bread dumplings

makes 5 servings

Total cooking time: approx. 7-10 minutes

Utensils: 5 cups or pudding molds

Ingredients

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

approx. 500 ml Milk

200 g Dry bread roll, diced

(approx. 5 rolls / bread rolls)

3 Eggs

Preparation

1. Grease the bottom of the pan, add onions, cover and steam.

1-2 Min. 100 P

1. Cut roll into small cubes, cover with milk and let sit for 10 minutes. Beat eggs.
2. Mix onions, eggs and roll cubes well to form an even dough. If necessary, add some more milk.
3. Evenly distribute this dough in 5 cups or pudding molds, cover with microwave foil, place around the outer side of the turntable and cook.

6-8 Min. 100 P

After baking, let stand for about 2 minutes.

Empty dumplings onto a plate prior to serving.

Switzerland

"Tessin Risotto"

Total cooking time: approx. 20-24 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

50 g Marbled bacon

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

200 g Rice (Arboris)

400 ml Meat broth

70 g Sbrinz cheese, shredded

(alternatively use shredded Emmentaler cheese)

1 pinch Saffron

Salt and pepper

Preparation

1. Dice the ham. Distribute the butter evenly in the bowl. Add onion and ham, cover and steam.

approx. 2 Min. 100 P

1. Add the rice, fill with meat broth, boil and let soak.

3-5 Min. 100 P 15-17 Min. 20 P

After baking, let stand for about 3-5 minutes.

1. Stir cheese and saffron into this mixture, season to taste.

Tip:

Serve with baked chanterelle mushrooms or white cap mushrooms and a mixed salad.

Noodles, Rice and Dumplings

Switzerland

Semolina Gnocchi

"Griessnockerl" makes about 12-15 servings

Total cooking time: approx. 19-23 minutes

Utensils: Bowl with cover (2 l contents)

Round, flat casserole dish

(dm. approx. 26 cm)

Ingredients

250 ml Milk

1 tsp Butter or margarine

pinch Salt

50 g Semolina

1 Egg white

1 Egg yolk

1 tsp Butter or margarine for greasing the pan

1 tbsp Butter or margarine

30 g Shredded Sbrinz Cheese

(alternatively use shredded Emmentaler cheese)

Preparation

1. Put milk, butter and salt into a bowl, cover and heat.

approx. 3 Min. 100 P

1. Add semolina, stir well, cover and let soak. Stir once during cooking.

9-11 Min. 30 P

Let cool.

1. Beat egg whites until they are stiff. Mix egg yolk with cream and stir into semolina mixture, fold egg whites in.

2. Grease the casserole pan. With two soupspoons, form small ovals, place next to each other into the dish. Cover with butter flakes, sprinkle with shredded cheese. Place onto the high rack and bake.

7-9 Min. 30 P

After baking, let stand for about 2 minutes.

Tip:

Gnocchi are served as a main entree. Serve with spinach.

Italy

Lasagne al forno

Total cooking time: approx. 23-25 minutes

Utensils: Bowl with cover (2 l contents)

Flat, square casserole dish

(approx. 20x20x6 cm)

Ingredients

300 g Tomatoes from a jar

50 g Mushrooms, finely diced

1 Onion (50 g), finely chopped

1 Garlic clove, crushed

250 g Mincemeat, beef

2 tbsps Tomato sauce (30 g)

Salt and pepper

Oregano, Thyme, Basil

1 tsp Mixed, chopped herbs

1 tsp Olive oil

Salt and pepper

Nutmeg

1 tsp Olive oil to grease the pan.

125 g Green sheet noodles

1 tbsp Shredded Parmesan cheese (5 g)

1 tbsp Butter or margarine

Preparation

1. Slice tomatoes, mix with ham, onions, garlic, beef mincemeat and tomato sauce. Season, cover and steam, stir after half of cooking time.

6-7 Min. 100 P

1. Mix cream and milk, Parmesan cheese, herbs and oil, season.

2. Grease the casserole pan. Cover bottom of pan with one third of sheet noodles. Place half of mincemeat on top of noodles, pour some sauce over it. Place the second third of noodles on top, layer mincemeat, sauce and the final layer of noodles.

Top with sauce, sprinkle with parmesan cheese.

Cover with butter flakes, cook on low rack and cook.

14-15 Min. 50 P/230°C

approx. 3 Min.

After baking, let dish stand for 5 to 10 minutes.

Cakes, Bread, Desserts and Drinks

Germany

Semolina Flummery with Raspberry Sauce

Total cooking time: approx. 15-20 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml Milk

40 g Sugar

15 g Almonds, chopped

50 g Semolina

1 Egg yolk

1 tbsp Water

1 Egg white

250 g Raspberries

50 ml Water

40 g Sugar

Preparation

1. Put milk, sugar and almonds into a bowl, cover and heat.

3-5 Min. 100 P

1. Add semolina, stir, cover and cook. Stir once during cooking.

10-12 Min. 20 P

1. Mix egg yolk and water in a cup, stir into the hot porridge. Beat egg white stiff, carefully fold in. Transfer semolina flummery into small bowls.

2. To prepare the sauce, wash raspberries, carefully pat dry, put into bowl with water and sugar. Cover and heat.

2-3 Min. 100 P

1. Puree raspberries and serve hot or cold along with the semolina flummery.

France

Pears in Chocolate

"Poires au chocolat"

Total cooking time: approx. 8-13 minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 | contents)

Ingredients

4 Pears (600 g)

60 g Sugar

1 pck. Vanilla sugar (10 g)

1 tbsp Pear liquor, 30 Vol.-%

150 ml Water

130 g Semi-sweet chocolate

1. Leave pears whole and peel.

2. Put sugar, vanilla sugar, liquor and water into a bowl, mix, cover and heat.

1-2 Min. 100 P

1. Place pears into the liquid, cover and cook.

6-10 Min. 00 P

Remove pears from liquid, let cool.

1. Pour 50 ml of the liquid into a smaller bowl.

Add chocolate and cream, cover and heat.

approx. 1 Min. 100 P

1. Stir sauce well. Pour sauce over pears and serve.

Tip:

Can be served with some vanilla ice cream.

Austria

"Salzburger Nockerl"

makes 3 servings

Total cooking time: approx. 5-6 minutes

Utensils: Round, flat casserole dish

(approx. 30 cm long)

Ingredients

4 Egg white 1 pinch Salt

50 g Powdered sugar

1 tsp Vanilla sugar

4 Egg yolk

2 tbsps Flour (20 g)

1 tsp Butter or margarine for greasing the pan

1 tbsp Powdered sugar

Preparation

1. In a large bowl, beat egg white until it forms a stiff foam, add salt. Slowly add powdered and vanilla sugar, keep beating until stiff.

2. Mix egg yolk with a little bit of egg whites, gently turn under beaten egg whites. Sieve flour over this mixture and also fold in.

3. Grease the casserole pan. Divide the dough into three parts, place all three parts next to each other into the casserole dish.

Bake the ovals immediately onto the low rack in the pre-heated microwave oven.

Immediately dust with powdered sugar, serve hot.

Cakes, Bread, Desserts and Drinks

Denmark

Fruit Jelly with Vanilla Sauce

Total cooking time: approx. 8-12 minutes

Utensils: Bowl with cover (2 l contents)

Bowl with cover (1 | contents)

Ingredients

150 g Wash and sort red currants

150 g Wash and sort strawberries

150 g Wash and sort raspberries

250 ml White wine

100 g Sugar

50 ml Lemon juice

8 Leaf Gelatin

300 ml Milk

Core of 12 vanilla bean

30 g Sugar

15 g Food starch

Preparation

1. Reserve some fruits for garnish. Puree rest of berries with white wine, add to bowl, cover and cook.

5-7 Min. 100 P

Carefully turn sugar and lemon juice under.

1. Soak gelatin in cold water for about 10 minutes, then squeeze excess moisture out. Stir gelatin into the hot fruit puree until it is dissolved. Refrigerate jelly until it solidifies.

2. Add milk and vanilla sauce into bowl.

Cut open vanilla bean, remove the core. Stir vanilla core, sugar and food starch into the milk, cover and cook.

Stir occasionally and after cooking is finished.

2½-3½ Min. 100 P

1. Empty jelly onto a plate, garnish with whole fruits. Serve with vanilla sauce.

Tip:

Can also be served with ice-cold cream or yoghurt.

Austria

Curd strudel

"Topfenstrudel"

Total cooking time: approx. 17½-20 minutes

Utensils: Bowl with cover (1 | content)

Oval, flat casserole dish (approx. 30 cm long)

Ingredients

125 g Flour

1 tbsp Oil

½ Egg

50 ml Water

¼ Core of one vanilla bean

50 g Butter or margarine

2 Egg yolk

75 g Sugar

250 g Curd (20% fat content)

50 ml Heavy whipping cream

2 Egg white Flour for dusting

40 g Butter or margarine

20 g Breadcrumbs

30 g Raisins

1 tsp Butter or margarine for greasing the pan

Preparation

1. To make a dough, knead flour, 12 tbsp. oil and the egg with the kneading attachment of a handheld blender. Slowly add enough water to form a smooth, elastic dough. The dough should not be sticky. Brush the dough with the rest of the oil

2. Cover the dough with a hot, wet kitchen towel, let stand for 30 minutes.

3. Cut open vanilla bean, remove the core. With a handheld blender, stir the butter, egg yolk, sugar and vanilla core until creamy. Stir in the curd and cream. Beat egg white until stiff, carefully fold in.

4. Dust a dry kitchen towel with flour. Roll dough onto this surface until it is very thin.

5. Melt the butter covered in a bowl.

approx. 12 -1 Min. 100 P

Baste the dough with butter and sprinkle with breadcrumbs. Place an even layer of curd mixture on the dough, sprinkle raisins on top.

1. Using the kitchen towel, carefully turn the dough to form a roll.

2. Grease the pan. Put the strudel roll, seam side down, onto the baking pan and bake on the low rack in the pre-heated microwave oven.

17-19 Min. 40 P/230°C

Tip:

Serve the strudel hot or cold. May be served with vanilla sauce.

Cakes, Bread, Desserts and Drinks

Spain

White Peach Mount

"Melocotones nevados" makes about 8 servings

Total cooking time: approx. 6-7 minutes

Utensils: Round, flat glass pan (dm. approx.

24

cm)

Ingredients

470 g Peach halves from a jar, drip dried

2 Egg white

35 g Sugar

75 g Ground almonds

35 g Sugar

2 Egg yolk

2 tbsps Cognac

1 tsp Butter or margarine for greasing the pan

Preparation

1. Pat the peach halves dry.

2. Beat egg white until stiff. Sprinkle a little sugar into the beaten egg whites.

3. Mix the almonds, the rest of the sugar, egg yolk and cognac.

4. Fill the peach halves with this mixture. Using a pastry bag, squeeze the egg whites onto the filling.

5. Grease the pan. Place the peaches into the baking dish, bake on the low rack.

6-7 Min. 50 P

Sweden

Pistachio Rice with Strawberries

"Pistaschris med zordgubbe"

Total cooking time: approx. 23-26 minutes

Utensils: High bowl with cover (2 l contents)

Ingredients

125 g Long grain rice

175 ml Milk

175 ml Water

1 Vanilla bean

1 pinch salt

50 g Sugar

250 g Strawberries

40 g Sugar

40 ml Cointreau (Orange liquor, 40 Vol.-%)

200 ml Heavy whipping cream

1 Egg white

50 g Pistachios

Preparation

1. Add the rice to a bowl, fill with the liquid. Cut open the vanilla bean, add the vanilla bean, salt and sugar to the rice, cover and cook.

3-4 Min.		100 P
20-22 Min.		30 P

After baking, let stand for about 5 minutes.

1. Cut strawberries in half, mix with sugar and orange liquor.

2. Remove vanilla bean from rice, place rice in a double boiler to cool, stirring constantly. Beat the cream and egg white, separately, until stiff. Carefully fold the pistachios under the cold rice, then the cream and finally the egg whites.

3. Serve the rice in a large bowl. Make a little hollow, place the strawberries in the hollow.

Germany

Cherry Pudding

"Kirschenmichel"

Total cooking time: approx. 16-18 minutes

Utensils: High, round casserole dish

(dm. approx. 20 cm)

Ingredients

4 Old, hard bread roll (160 g)

375 ml Milk

60 g Butter or margarine

8 tbsps Sugar (80 g)

4 Egg yolk

1 tbsp Flour

30 g Chopped almonds

Shredded skin of one Lemon

4 Egg white

1 tsp Butter or margarine for greasing the pan

350 g Sour cherries from a jar, drip dried.

2 tbsps Breadcrumbs

1 tbsp Butter or margarine

Preparation

1. Cut rolls into small pieces, soak in milk.

2. Beat butter, sugar and egg yolk with a handheld blender until creamy. Add flour, almonds, lemon rind and soaked rolls (squeeze excess moisture out).

3. Beat egg white until stiff, carefully fold in.

4. Grease the pan. Place the bread dough and the cherries into the casserole dish in layers. The uppermost layer should be dough.

5. Sprinkle breadcrumbs onto the top, cover with butter flakes.

Place onto the low rack and bake in a pre-heated microwave oven.

16-18 Min. 60 P/230°C

After baking, let dish stand for 5-10 minutes.

Cakes, Bread, Desserts and Drinks

Switzerland

Carrot Cake

"Rueblitorte" makes about 16 servings

Total cooking time: approx. 24 minutes

Utensils: Round baking pan

(dm. approx. 28 cm)

Ingredients

1 tsp Butter or margarine for greasing the pan

5 Egg yolk

250 g Sugar

250 g Carrots, finely diced

Juice of one lemon

250 g Ground almonds

80 g Flour

1 tbsp Baking powder

5 Egg white

Preparation

1. Grease the pan.
2. Beat egg yolk and sugar with a handheld blender until creamy. Add carrots, lemon juice and almonds. Mix flour and baking powder, add to mixture, mix well.
3. Beat egg white until stiff, carefully fold in.

Fill dough into the baking dish. Place onto the low rack and bake. (This recipe will make about 1,1 kg).

INSTANT ACTION "Cake"

1. Let cool in the baking dish for 5 minutes.

France

Apple Cake with Calvados

Total cooking time: approx. 26 minutes

Utensils: Spring form (dm. approx. 28 cm)

Ingredients

200 g Flour

1 tsp Baking powder

100 g Sugar

1 pck. Vanilla sugar

1 pinch Salt

1 Egg

3-4 Drops Bitter almond flavor

125 g Butter

1 tsp Butter or margarine for greasing the pan

50 g Chopped hazelnuts

600 g Apples (Boscop, approx. 3-4 pieces)

Cinnamon

2 Eggs

1 pinch Salt

4 tbsps Sugar

1 pck. Vanilla sugar

4 tbsps Calvados (apple brandy)

1½ tbsps Food starch

125 g Crème double

Powdered sugar for dusting

Preparation

1. Mix flour and baking powder. Mix sugar, vanilla sugar, salt, egg, bitter almond flavor and butter. Add to flour mixture and knead with the kneading attachment of a handheld blender. Cover the dough and stand in a cool place for 30 minutes.

2. Grease the pan, roll the dough between two layers of foil and place into the pan. Form an edge of about 3 cm high.

3. Evenly spread hazelnuts onto the dough.
4. Peel, core and quarter the apples, cut into thin slices. Place apple slices in an overlapping pattern onto the hazelnuts, thinly dust with cinnamon.
5. Separate eggs. Beat egg whites until stiff, add a dash of salt and 1 Tbls. sugar. Beat egg yolk, rest of the sugar and vanilla bean until foamy. Add Calvados, food starch and Crème double, carefully fold in. Fold the beaten egg whites in this mixture and evenly spread on top of the apple slices. Place onto the low rack and bake. (This recipe will make about 1.3 kg).

INSTANT ACTION "Cake"

Tip:

Let the cake cool in the baking pan, dust with powdered sugar just prior to serving.

Germany

Cheese Cake

makes about 12-16 servings

Total cooking time: approx. 43-47 minutes

Utensils: Spring form (dm. approx. 28 cm)

Ingredients

250 g Flour

1 tsp Backing powder (3 g)

125 g Butter or margarine

30 g Sugar

1 Egg yolk

1-2 tbsps Water

1 tsp Butter or margarine for greasing the pan

750 g Curd, 20% fat content

300 g Sugar

3 Egg yolk

1 pck. Pudding powder vanilla (40 g)

125 ml Milk

Juice of 12 lemon

30 g Raisins, washed

4 Egg white

Preparation

1. Mix flour and baking powder. Add butter, sugar, egg yolk and water, knead with a handheld blender. Cover the dough and stand in a cool place for 30 minutes.

2. Grease the pan, roll the dough and place into the pan. Slightly pull up an edge. Pierce the dough with a fork several times, pre-bake the dough on the low rack.

11-13 Min. 30 P/230°C

1. Mix the curd, sugar, egg, pudding powder, milk, lemon Juice and raisins.

2. Beat egg white until stiff, carefully fold in. Evenly spread the curd mixture onto the dough. Place onto the low rack and bake.

32-34 Min. 30 P/160°C

1. Let the cheese cake cool off, remove from baking pan.

Cakes, Bread, Desserts and Drinks

France

Pear Tart

"Tarte aux poires" makes about 12-14 servings

Total cooking time: approx. 18-21 minutes.

Utensils: Round baking pan (dm. approx. 28 cm)

Bowl with cover (2 | contents)

Small bowl with cover

Ingredients

150 g Flour

75 g Butter or margarine

30 g Powdered sugar

1 pinch Salt

1 Egg

1 tsp Butter or margarine for greasing the pan

250 ml Milk

1 pinch Salt

2 Egg yolk

20 g Sugar

½ pck. Vanilla sugar (5 g)

1 tbsp Food starch

540 g Pears from a jar, drip dried

120 g Gooseberry jam

1 tbsp Candied fruits

1 tbsp Shaved almonds

Preparation

1. Knead flour, butter, powdered sugar, salt and egg yolk with the kneading attachment of a handheld blender to form a dough. Cover and place in a cool place for 30 minutes.
2. Grease the baking pan. Roll the dough and place into the pan. Pull up the edges. Pierce the dough several times with a fork.

Place onto the low rack and bake.

14-16 Min. 20 P/230°C

1. Remove the dough from the baking pan, set onto a backing rack to cool completely.
2. Put milk and salt into a bowl, cover and heat.

approx. 2 Min. 100 P

1. Stir the egg yolk, sugar and vanilla sugar, until it forms a light-colored cream. Add the starch, mix well. Slowly add the hot milk. Pour this mixture back into the bowl, cover and heat. Stir occasionally and after cooking is finished.

1-2 Min. 100 P

1. Baste the dough with the cream. Evenly place pears on top. Put gooseberry jam into the small bowl, cover and heat.

approx. 1 Min. 100 P

1. Sprinkle over pears, garnish with the candied fruits and shaved almonds.

Tip:

You should place the cream and pears on the dough only shortly before serving, otherwise it might soak up the moisture.

Germany

Four-Fruit-Cake

makes about 12-16 servings

Total cooking time: approx. 20-24 minutes.

Utensils: Round fruit cake pan (dm. approx. 28 cm)

Two bowls with cover (2 l contents)

Ingredients

75 g Butter or margarine

75 g Sugar

1 tsp Vanilla flavor

2 Eggs

150 g Flour

1 tsp Baking powder (3 g)

4 tbsps Milk

1 tsp Butter or margarine to grease the pan

150 g Almond paste base

½ pck. Pudding powder vanilla (20 g)

2 tbsps Sugar (20 g)

250 ml Milk

1 Onions (100 g), in slices

50 g Seedless grapes, cut in half

150 g Mandarin-Oranges, from a jar, drip dried

100 g Peaches, sliced, from a jar, drip dried

1 pck. Glazing powder (11 g), clear

250 ml Clear fruit juice

Preparation

1. Beat butter, sugar, vanilla flavor and egg yolk with a handheld blender for about 3 minutes until creamy. Mix flour and baking powder. Alternately mix flour and milk into the butter mixture.
2. Grease the pan and spread the dough evenly into the pan. Place on the low rack and bake.

13-15 Min. 20 P/230°C

Remove the cake from the baking pan and let it cool of.

1. Roll out the almond paste base between two foils, to the size of the cake bottom. Place on top of the cake bottom
2. Add pudding powder, sugar and milk into bowl. Stir until it is free of clumps, cover and cook. Stir occasionally and after cooking is finished.

approx. 3 Min. 100 P

1. Baste the pudding onto the cake bottom. Evenly distribute the fruit on top.
2. Dissolve the glazing powder in fruit juice, pour into bowl and cook. Stir occasionally and after cooking is finished.

4-6 Min. 40 P

Distribute the glaze over the fruit, let it cool off.

Tip:

The almond paste will have a more intensive flavor, if you let the torte rest for a few hours.

Cakes, Bread, Desserts and Drinks

Germany

Curd Puff Pastries

makes about 12 servings

Total cooking time: approx. 14-16 minutes.

Utensils: Baking pan (dm. approx. 30 cm) greaseproof

Ingredients

200 g Flour

1 tsp Baking powder (3 g)

200 g Low-fat curd

200 g Butter

1 pinch Salt

Jam for filling

1 Egg white

1 Egg yolk

1 tbsp Water

Powdered sugar

Preparation

1. Mix flour and baking powder. Add low-fat curd, butter and salt, knead with the kneading attachment of a handheld blender to make a dough. Cover the dough and place in a cool area for 30 minutes.

2. Roll half of the dough on a floured surface about 12 cm thick. Cut the dough into 6 squares (about 12x12 cm), place one teaspoon of jam into each center.

3. Baste the edges with egg white and fold to form a triangle.

4. Cover the backing pan with greaseproof paper. Mix egg yolk and water, baste the pastries with this mixture and place on baking pan. Bake on the low rack in the pre-heated microwave oven.

14-16 Min.

*

230°C

After cooling, dust with powdered sugar.

1. Prepare the other 6 puff-pastry squares and bake.

Tip:

Also try other fillings, e.g. nuts, almonds, almond paste, curd, whole fruits, fruit stew or hearty fillings.

Austria

Gugelhupf

makes about 16 servings

Total cooking time: approx. 23 minutes.

Utensils: Gugelhupf pan (dm. approx. 22 cm)

Ingredients

1 tsp Butter or margarine to grease the pan

170 g Butter or margarine

140 g Powdered sugar

4 Egg yolk

40 g Almond slivers

40 g Raisins, washed and some shredded Lemon rind

4 Egg white

280 g Flour

1 pck. Baking powder (15 g)

paper

Preparation

1. Grease the Gugelhupf pan.

2. Beat butter and powdered sugar with a handheld blender until creamy. Slowly add egg yolk. Add almond slivers, raisins and the shredded lemon rind. Mix well.

3. Beat egg whites until they are stiff and carefully fold in. Mix flour and baking powder, sieve and carefully fold in.

4. Fill dough into the baking pan and bake on low rack. (This recipe will make about 0.9 kg).

INSTANT ACTION "Cake"

Spain

Almond Cake

"Tarta de almendras" makes about 12 servings

Total cooking time: approx. 26-30 minutes.

Utensils: Spring form (dm. approx. 24 cm)

Ingredients

2 Puff pastry sheet (200 g) frozen

1 tsp Butter or margarine to grease the pan

100 g Butter or margarine

100 g Sugar

Shredded skin of one lemon

4 Eggs

½ tbsp Cinnamon

200 g Almond powder

Preparation

1. Thaw the puff pastry according to package directions. Grease the pan.

2. Roll the dough to the size of the baking pan and place into the pan. Pierce dough several times with a fork and place on the low rack in the pre-heated microwave oven.

8-10 Min.

*

230°C

1. Beat butter and sugar with a handheld blender until creamy. Add eggs slowly, one at a time, keep mixing. Add shredded lemon rind and cinnamon. Slowly add almonds.

2. Distribute almond mixture evenly on puff pastry, bake on low rack.

18-20 Min.

*

200°C

1. Sprinkle with powdered sugar and serve.

Cakes, Bread, Desserts and Drinks

Spain

Biscuit Roll "Gypsy's Arm"

"Brazo gitano" makes about 8-10 servings

Total cooking time: approx. 13½-15½ minutes.

Utensils: Square pan (approx. 24x24 cm)

greaseproof

Bowl with cover (21 contents)

paper

Ingredients

3

Eggs

90 g

Sugar

90 g

Flour

1 tsp Baking powder (3 g)

250 ml

Milk

1

Cinnamon stick

Peel of one lemon

75 g

Sugar

2 tbsps

Food starch (20 g)

2

Egg yolk

2 tbsps

Powdered sugar (20 g)

Preparation

1. Beat eggs and sugar with a handheld blender until creamy, until air bubbles rise. Mix flour and baking powder, sieve and carefully fold in.

2. Cover the baking pan with greaseproof paper, pour the dough into the pan and bake on the low rack in the pre-heated oven.

10-12 Min. 20 P/200°C

1. Place the biscuit cake onto a slightly wet kitchen towel, sprinkled with sugar. Carefully remove the baking parchment and immediately roll up the biscuit, starting on one side, with a kitchen towel.

2. 200 ml milk with the cinnamon stick, lemon peel and sugar into a bowl, cover and heat.

approx. 2 Min. 100 P

1. Mix the rest of the milk with the food starch and the egg yolk. Remove lemon and cinnamon stick from the milk and mix in the food starch mixture. Cover and cook. Stir occasionally and after cooking is finished.

approx. 1½ Min. 100 P

1. Unroll the biscuit roll, baste with the Crème and carefully roll back up. Dust with powdered sugar.

Austria

Linzer Bakeries

makes about 70 cookies

Total cooking time: approx. 8-10 minutes.

Utensils: Round Baking pan (dm. approx. 30 cm) greaseproof paper

Ingredients

280 g Flour

210 g Butter

100 g Sugar

100 g Almonds, with peel, powdered

1 Egg yolk

25 ml Lemon juice ( 12 lemon)

Some cinnamon

Preparation

1. Knead all ingredients into a short crust dough, place in cool area for 12 hour.

2. Roll the dough to about 3 mm thickness, cut out round shapes of about 5 cm diameter. Place 12 cookies on a baking pan covered with greaseproof paper. Bake on the low rack in the pre-heated oven.

8-10 Min. 200°C

Let cool after baking.

Remove from the greaseproof paper only when cookies are completely dry.

1. Prepare the next 12 cookies and bake, and so on.

Tip:

These cookies are very decorative, if you dip one half of each cookie into melted semi-sweet chocolate.

Austria

Chocolate with Cream

Total cooking time: approx. 1 minute

Utensils: Large cup (200 ml content)

Ingredients

150 ml Milk

30 g Block chocolate, shredded

30 ml Heavy whipping cream

Chocolate granules

Preparation

1. Pour milk into cup. Add block chocolate to the milk, stir and heat.

Stir occasionally during heating.

approx. 1 Min. 100 P

1. Beat cream until stiff, place on top of chocolate, garnish with chocolate granules and serve.

Austria

Vienna Milk Coffee

makes 1 serving

Total cooking time: approx. 1-1½ minutes

Utensils: Large cup (200 ml content)

Ingredients

1 Egg yolk

1 tbsp Sugar

75 ml Milk

75 ml Water

2 tsps Instant coffee

20 ml Rum

Preparation

1. Add all ingredients except rum into cup, stir well. Heat, stirring once during cooking.

1-1½ Min. 100 P

1. Add rum to the hot drink.

Cakes, Bread, Desserts and Drinks

Netherlands

Fire Drink

"Vuurdrank" makes 10 servings

Total cooking time: approx. 8-10 minutes

Utensils: Bowl with cover (2 l contents)

Ingredients

500 ml White wine

500 ml Red wine, dry

500 ml Rum, 54 Vol.-%

1 Untreated Orange

3 Cinnamon sticks

75 g Sugar

10 tsps Kluntjes (Rock sugar)

Preparation

1. Pour alcohol into a bowl. Thinly peel orange, add orange peel, cinnamon and sugar to the alcohol. Cover and heat.

8-10 Min.

00 P

Remove the orange peel and the cinnamon.

Place one teaspoon rock sugar into each Grog glass, pour Fire Drink on top and serve.

Great Britain

Raspberry Jam

Raspberry Jam

makes 30 servings

Total cooking time: approx. 10-12 minutes

Utensils: Bowl with cover (2 l contents)

Jam glasses

preserving film

Ingredients

500 g Raspberries

250 g Preserving sugar (2:1)

Preparation

1. Wash raspberries, mix, cover and heat.

4-5 Min. 100 P

1. Stir, cover again and cook.

6-7 Min. 30 P

1. Thoroughly clean jam glasses, fill with jam and immediately close with preserving film.

Tip:

You can also use a frozen and thawed fruits.

Switzerland

Apple Chutney with Raisins

makes 30 servings

Total cooking time: approx. 22-28 minutes

Utensils: Bowl with cover (3 l contents)

Small canning or jam glasses preserving film

Ingredients

4 Hard apples (500 g), peeled and diced

1 Zucchini (200 g), diced

3 Onion (150 g), finely chopped

50 g Plums, dried and pitted

250 g Raisins

1 tsp Juniper berries

Salt

Black pepper, ground

150 ml White wine

100 ml Apple vinegar

250 g Sugar

Preparation

1. Place all ingredients except sugar into a bowl, cover and heat. Stir once during cooking.

9-11 Min. 400 P

1. Mix sugar and fruits, cover and continue to cook. Stir occasionally and after cooking is finished.

3-5 Min.		100 P
10-12 Min.		40 P

1. Clean and dry glasses thoroughly. Fill glasses with chutney and immediately close with preserving film.

Tip:

This chutney is great when served with meat fondue, baked meat and rice dishes.

AC Line Voltage	: 230 V, 50 Hz, single phase
Distribution line fuse/circuit breaker	: Minimum 16 A
AC Power required: Microwave	: 1.34 kW (steady)
	: 1.88 kW (initial)
Grill	: 2.8 kW
Grill/Microwave	: 3.18 kW
Convection	: 2.8 kW
Convection/Microwave	: 3.33 kW
Off Mode (Energy Save Mode)	: less than 0.5W
Output power: Microwave	: 1050 W (IEC 60705)
Grill heating elements	: 1300 W (650 W x2)
Convection	: 1450 W
Microwave Frequency	: 2450 MHz (Group 2/Class B) *
Outside Dimensions: R-970	: 550 mm (W) x 368 mm (H) x 537 mm (D) **
R-97ST	: 550 mm (W) x 368 mm (H) x 535 mm (D) **
Cavity Dimensions	: 375 mm (W) x 272 mm (H) x 395 mm (D) ***
Oven Capacity	: 40 litres ***
Turntable	: ø362 mm, ceramic
Weight	: 20 kg
Oven lamp	: 25 W/240 - 250 V

* This Product fulfils the requirement of the European standard EN55011.
In conformity with this standard, this product is classified as group 2 class B equipment. Group 2 means that the equipment intentionally generates radio-frequency energy in the form of electromagnetic radiation for heating treatment of food.
Class B equipment means that the equipment suitable to be used in domestic establishments.
** The depth does not include the door opening handle
*** Internal capacity is calculated by measuring maximum width, depth and height. Actual capacity for holding food is less.

As part of a policy of continuous improvement, we reserve the right to alter design and specifications without notice.

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