NN-SD691S - Micro-ondes PANASONIC - Free user manual and instructions

USER MANUAL NN-SD691S PANASONIC

Operating Instruction and Cook Book Microwave Oven Household Use Only

Model Number: NN-SD691S Please read these instructions carefully before using this product, and save this manual for future use.

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We are glad you have chosen to purchase a PANASONIC microwave oven. Before operating this oven, please read these instructions carefully and completely, and keep them for further reference. If you have only used a microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology you can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave energy to the centre of food helps prevent over cooking on edges and surfaces. Foods can now be gently simmered without the concern of boil over. After reading the introductory chapter, we are sure you will be able to master the basic techniques and thereby develop a firm understanding of your new oven. This book includes recipes from starters to desserts. After trying our recipes be sure to adapt your favourite recipes to microwave methods. Start experimenting now, and enjoy the first class results you will achieve by using your new microwave oven. Panasonic Australia Pty Ltd 1 Innovation Road Macquarie Park NSW 2113

The serial number of this product may be found on the back side of the oven. You should note the model number and serial number of this oven in the space provided and retain this book as a permanent record of your purchase for future reference.

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MODEL NUMBER _______________________ SERIAL NUMBER _______________________ DATE OF PURCHASE ____________________

Table of Contents Before Operation Safety Instructions 2 Installation and General Instructions 3 Microwaves and How They Work 4 Cookware and Utensils Guide 4-5 Feature Diagram 6 Dial Features 7 Display Window 7 Control Panel8 INGREDIENT CONVERSION CHART 18

Operation and Hints Let’s Start To Use Your Oven! 9 To Set Clock 10 To Use Child Safety Lock 10 To Use Timer 19 To Cook by MICRO POWER AND TIME 11 using Sensor Cook Pads 14 To Reheat by MICRO POWER AND TIME 11 using Sensor Reheat Pad 15 To Defrost by MICRO POWER AND TIME 11-13 using Turbo Defrost Pads 12-13 To Use Inverter Melt&Soften 16 To Use Quick Minute Pad 16 To Use Recipe Prompting17 To Use Keep Warm 17 3-Stages Setting 18 Quick Guide to Operation 23-24

Maintenance Before Requesting Service20 Care of your Microwave Oven 21 Technical Specification 21 Panasonic Warranty 22

Cooking Guide Microwave Recipe Techniques 25-27 Reheat 28-30 Soups and Snacks 31-33 Fish and Shellfish 34-36 Poultry and Eggs 37-41 Meat 42-46 Vegetables and Legumes 47-53 Rice, Pasta and Noodles 54-61 Cakes, Desserts and Slices 62-66 Sauces and Extras 67-69

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Safety Instructions READ CAREFULLY AND KEEP FOR FUTURE REFERENCE Precautions to be taken when using Microwave Ovens for Heating foodstuffs INSPECTION FOR DAMAGE. A microwave oven should only be used if an inspection confirms all of the following conditions: 1. The door fits squarely and securely and opens and closes smoothly. 2. The door hinges are in good condition. 3. The metal plates of a metal seal on the door are neither buckled nor deformed. 4. The door seals are neither covered with food nor have large burn marks. PRECAUTIONS. Microwave radiation from microwave ovens can cause harmful effects if the following precautions are not taken: 1. Never tamper with or deactivate the interlocking devices on the door. 2. Never poke an object, particularly a metal object, through a grille or between the door and the oven while the oven is operating. 3. Never place saucepans, unopened cans or other heavy metal objects in the oven. 4. Do not let other metallic articles, e.g., fast food foil containers, touch the side of the oven. 5. Clean the oven cavity, the door and the seals with water and a mild detergent at regular intervals. Never use any form of abrasive cleaner that may scratch or scour surfaces around the door. 6. Always use the oven with trays or cookware recommended by the manufacturer. 7. Never operate the oven without a load (i.e., an absorbing material such as food or water) in the oven cavity unless specifically allowed in the manufacturer’s literature. 8. For horizontally hinged doors, never rest heavy objects such as food containers on the door while it is open. 9. Do not place sealed containers in microwave ovens. Baby bottles fitted with a screw cap or a teat are considered to be sealed containers. 10. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. 11. Young children should be supervised to ensure that they do not play with the appliance.

combustible materials are placed inside the oven to facilitate cooking. (b) Heating therapeutic wheat bags is not recommended. If heating, do not leave unattended and follow manufacturers’ instructions carefully. (c) Remove wire twist-ties from bags before placing bag in oven. (d) If materials inside the oven should ignite, keep oven door closed, turn oven off at the wall switch, or shut off power at the fuse or circuit breaker panel. (e) Never leave microwave unattended while cooking or reheating. 7. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

Earthing Instructions This microwave oven must be earthed. In the event of an electrical short circuit, earthing reduces the risk of electric shock by providing an escape wire for the electric current. This microwave oven is equipped with a cord having an earthing wire with an earthing plug. The plug must be plugged into an outlet that is properly installed and earthed. WARNING—Improper use of the earthing plug can result in a risk of electric shock. WE CERTIFY THAT THIS MICROWAVE OVEN HAS BEEN INSPECTED AND COMPLIES WITH THE REQUIREMENTS OF REGULATION 3, SUBCLAUSE(2), OF THE MICROWAVE OVENS REGULATIONS 1982. (This statement applicable only to New Zealand.) We certify that this microwave oven has been inspected and complies with the safety requirements of government notice 466 of March 1981, and complies with the Radio Regulation of government notice 587 of March 1986. (This statement applicable only to South Africa)

WARNING a) The door seals and door seal areas should be

Important Instructions WARNING—To reduce the risk of burns, electric shock, fire, injury to persons or excessive microwave energy: 1. Read all instructions before using the microwave oven. 2. Some products such as whole eggs and sealed containers - (for example, closed glass jars and sealed baby bottles with teat) - may explode and should not be heated in the microwave oven. 3. Use this microwave oven only for its intended use as described in this manual. 4. As with any appliance, close supervision is necessary when used by children. 5. Do not operate this microwave oven if it is not working properly or if it has been damaged or dropped. 6. To reduce the risk of fire in the oven cavity: (a) Do not overcook food. Carefully attend microwave oven if paper, plastic, or other

cleaned with a damp cloth. The appliance should be inspected for damage to the door seals and door seal areas and if these areas are damaged the appliance should not be operated until it has been repaired by a qualified service technician trained by the manufacturer. It is hazardous for anyone other than a competent person to carry out any service or repair operation that involves the removal of a cover which gives protection against exposure to microwave energy. If the supply cord of this appliance is damaged, it must be replaced by a qualified service technician with the special cord available only from the manufacturer. Before use, the user should check that whether the utensils are suitable for use in microwave ovens. Liquids or other foods must not be heated in sealed containers since they are liable to explode. Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use.

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Installation and General Instructions General Use

1. In order to maintain high quality, do not operate the oven when empty. The microwave energy will reflect continuously throughout the oven if no food or water is present to absorb energy. This can lead to damage to the microwave oven including arcing within the oven cavity. 2. If smoke is observed, press the STOP/RESET Pad and leave door closed in order to stifle any flames. Disconnect the power cord, and/or shut off power at the fuse or circuit breaker panel. 3. Do not dry clothes, newspapers or other materials in oven. They may catch on fire. 4. Do not use recycled paper products, unless the paper product is labelled as safe for microwave oven use. Recycled paper products may contain impurities which may cause sparks and/or fires when used. 5. Do not use newspapers or paper bags for cooking. 6. Do not hit or strike the Control Panel. Damage to controls may occur. 7. POT HOLDERS may be needed as heat from food is transferred to the cooking container and from the container to the Glass Tray. The GlassTray can be very hot after removing the cooking container from the oven. 8. Do not store flammable materials next to, on top of, or in the oven. It could be a fire hazard. 9. Do not cook food directly on Glass Tray unless indicated in recipes. (Food should be placed in a suitable cooking utensil.) 10. DO NOT use this oven to heat chemicals or other non-food products. DO NOT clean this oven with any product that is labelled as containing corrosive chemicals. The heating of corrosive chemicals in this oven may cause microwave radiation leaks. 11. Do not leave the microwave unattended while reheating or cooking food in disposable containers made of plastic, paper or other combustible materials, as these types of containers can ignite if overheated.

1. Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume. 2. Do not attempt to deep fat fry in your microwave oven. 3. Do not boil eggs in their shell and whole hardboiled eggs (unless otherwise stated in Cooking Guide section). Pressure will build up and the eggs will explode. 4. Potatoes, apples, egg yolks, chicken wings, whole squash and sausages are examples of foods with nonporous skins. This type of food must be pierced before cooking, to prevent bursting. 5. When heating liquids, e.g. soup, sauces and beverages, in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. This could result in a sudden boil over of hot liquid. To prevent this possibility the following steps should be taken: a) Avoid using straight-sided containers with narrow necks. b) Do not overheat. c) Stir the liquid before placing the container in the oven and halfway through cooking time. d) After heating, allow to stand in the oven for a short time, stirring again before carefully removing the container. 6. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. To check the degree of cooking of roasts and poultry use a MICROWAVE THERMOMETER. Alternatively, a conventional meat thermometer may be used after the food is removed from the oven. If undercooked, return meat or poultry to the oven and cook for a few more minutes at the Placement of Oven recommended power level. It is important to ensure 1. The oven must be placed on a flat, stable that meat and poultry are thoroughly cooked. surface. For correct operation, the oven must 7. COOKING TIMES given in the Cooking Guide have sufficient air flow. Allow 15 cm of space section are APPROXIMATE. Factors that may on the top of the oven, 10 cm at the back, and affect cooking time are preferred degree of 5 cm on both sides. If one side of the oven moisture content, starting temperature, altitude, is placed flush to wall, the other side or top volume, size, shape of food and utensils used. must not be blocked. Do not remove feet. As you become familiar with the oven, you will be a. Do not block air vents. If they are blocked able to adjust for these factors. during operation, the oven may be overheated 8. It is better to UNDERCOOK RATHER THAN and damaged. When using any cloth over the OVERCOOK foods. If food is undercooked, it oven, the air intake and exhaust should not be can always be returned to the oven for further blocked. Also allow sufficient space on back cooking. If food is overcooked, nothing can be and both sides of the oven. done. Always start with minimum cooking times b. Do not place oven near a hot or damp surface recommended. such as a gas stove, electric range or sink etc. 9. Extreme care should be taken when cooking c. Do not operate oven when room humidity is popcorn in a microwave oven. Cook for minimum too high. time as recommended by manufacturer. Use 2. This oven was manufactured for household use only. the directions suitable for the wattage of your 3. This oven is also designed for installation into a microwave oven. NEVER leave oven unattended wall cabinet, use the proper trim kit available from when popping popcorn. a local Panasonic dealer. Follow all instructions 10. When heating food in plastic or paper containers, packed with the kit. check the oven frequently due to the possibility of ignition. Circuits 11. The contents of feeding bottles and baby food jars Your microwave oven should be operated on a separate are to be stirred or shaken and the temperature 10 A circuit from other appliances. Failure to do this may is to be checked before consumption, in order to cause the power board fuse to blow, and/or food to cook avoid burns. slower. Do not insert higher value fuse in the power board.

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Microwaves and How They Work Microwaves are a form of high frequency radio waves similar to those used by a radio, including AM, FM and CB. They are similar to a television where the radio waves are converted to a picture on the screen. However, microwaves are much shorter than radio waves; approximately twelve centimetres wave length. Electricity is converted into microwave energy by the magnetron tube (which is the heart of the microwave oven). From the magnetron tube, microwave energy is transmitted to the oven cavity through a small plastic covered piece. The microwaves are converted to heat in the food. The microwaves enter from the outside of the food and travel through the food losing half of their power every two to three centimetres. Continued cooking to the centre occurs by conduction. Although pacemakers used to be affected by microwaves (as well as by other radio waves), they are now shielded and are not bothered by these interferences. This allows people with pacemakers to sit calmly by their radio or television and cook with microwave ovens. When microwaves come in contact with a substance, any one or combination of three things may occur. They can be: 1. REFLECTED 2. TRANSMITTED

3. ABSORBED Reflection: Metal substances REFLECT microwave energy and because there is no absorption, there is no heating. This is why the oven interior is either stainless steel or epoxy-coated steel. This ensures that the microwaves are kept inside the cavity and evenly distributed throughout the food with the help of the turntable.

Transmission: Such substances as paper, glass and plastic TRANSMIT microwave energy and do not become hot except from food. Because these substances do not reflect or absorb microwave energy, they are ideal materials for microwave cooking containers.

Absorption: Food contains moisture and will ABSORB microwave energy, which causes the moisture molecules within the food to vibrate at an incredible rate (2,450,000,000 times per second). Friction, created by the vibration, produces heat energy which is conducted throughout the food.

Cookware and Utensils Guide It is important to use the correct container when cooking in a microwave oven. The following will help you make the right selection.

How to Test a Container for Safe Microwave Oven Use TO TEST A CONTAINER FOR SAFE MICROWAVE OVEN USE: Fill a 1-cup glass measure with cool water and place it in the microwave oven alongside the empty container to be tested; heat one (1) minute at P10. If the container is microwave ovensafe (transparent to microwave energy), the container should remain comfortably cool, the water in glass measure should be hot. If the container is hot, it has absorbed some microwave energy and should NOT be used. This test cannot be used for plastic containers.

Glass, Ceramic and China Heat-Resistant glass cookware is invaluable in microwave cooking. Many of these items are readily available in most homes: glass jugs, mixing bowls, loaf dishes, covered casseroles, oblong baking dishes, pie plates and round or square cake dishes. Examples of this type of cookware are Pyrex® and Corningware®. Dinnerware can be used for microwave heating. Many brands of dinnerware are microwave safe. Check the care information for reference to microwave use for dinnerware and serving pieces. If dinnerware is marked ovenproof, it frequently is safe to use in the microwave oven. However, to be sure, check by conducting microwave dish test previously mentioned.

Several types of glassware and dinnerware are not recommended for use in the microwave oven. Waxed paper, paper plates, cups and napkins should Do not use dishes with metallic trim or containers with metal parts. Do not use cups or mugs with not be used for heating or cooking food. Freezer glued on handles, as they may fall off with continued wrap should not be used as it is not heat resistant heating. Do not use delicate glassware. Although the and may melt. Paper towel, greaseproof paper and glassware may be transparent to microwave energy bake paper may be safely used for short periods of the heat from the food may cause the glassware to time for covering or lining. crack.

Paper Products and Freezer Wrap

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Cookware and Utensils Guide (continued) Plastics

Plastic dishes, cups and some freezer containers should be used with care in a microwave oven. Choose plastic containers carefully, as some plastic containers may become soft, melt and may scorch. The majority of plastic dishes, even those designed for use in the microwave oven, are not suitable for cooking foods with high fat or sugar content, or for lengthy cooking times. Most microwave plastic dishes should not be used for longer than 3 to 5 minutes on P10 power. These dishes, although not suitable for extended cooking, may be used successfully for defrosting or for use on lower power levels. Cooking Bags designed to withstand boiling, freezing, or conventional heating are microwave safe. Prepare bags according to manufacturer’s directions. When cooking by microwave, DO NOT use wire twist-ties to close bag. They can act as an antenna and cause arcing (sparks). DO NOT COOK IN PLASTIC FOOD STORAGE BAGS. Plastic Wrap such as GLAD WRAP® can be used to cover dishes in most recipes. Over an extended heating time, some disfiguration of the wrap may occur. When removing plastic wrap “covers”, as well as any glass lid, be careful to remove it away from you to avoid steam burns. Loosen plastic but let dish stand, covered.

Metal cookware or utensils, or those with metallic trim, should NOT be used in the microwave. Since microwave energy is reflected by metal, foods in metal containers will not cook evenly. There is also a possibility of “arcing”. Although metal utensils should be avoided in microwave cooking, some metal can be helpful when used correctly. Aluminum foil can be used safely, if certain guidelines are followed, to prevent overcooking. Small pieces of foil are used to shield areas such as chicken wings, tips of roasts, or other thin parts that cook before the rest of the recipe is finished. Make sure foil is attached securely and doesn’t touch sides of oven, otherwise arcing may occur. Foil lined containers, either cardboard or plastic, should NOT be used in the microwave oven as arcing could occur. Metal twist-ties, either paper or plastic coated, should NOT be used in the microwave oven. Frozen dinner trays can be used in the microwave, if the container is no deeper than 2 cm and is filled with food. Metal skewers can not be used in microwave ovens as arcing may occur. Wooden skewers are readily available and give the same result. Shells: Scalloped baking shells are best used during reheating and for short periods of cooking time only.

Thermometers are available for use in microwave Jars and bottles can be used to warm food to serving ovens. DO NOT USE CONVENTIONAL MERCURY temperature, if the lid is removed first. Cooking TYPE CANDY OR MEAT THERMOMETERS in food should not be done in these containers since most while cooking in the microwave oven. are not heat resistant and during extended heating times, heat from food would cause cracking or breaking. Straw, Wicker and Wood Straw and wicker baskets may be used in the microwave oven for short periods of time to warm rolls or bread. Large wooden utensils, such as bowls or cutting boards should NOT be used for prolonged heating as the microwave energy may cause the wood to become dry and brittle.

Do not operate the oven without the Roller Ring and Glass Tray in place. Only use the Glass Tray specifically designed for this oven. Do not substitute another Glass Tray. If Glass Tray is hot, allow to cool before cleaning or placing in water. Do not cook directly on Glass Tray. Always place food on a microwave-safe dish, or on a rack set in a microwave-safe dish. 5. If food or utensil on Glass Tray touches oven walls, causing the tray to stop moving, the tray will automatically rotate in opposite direction. This is normal. 6. Glass Tray can rotate in either direction.

Waveguide Cover Do not remove. It is not packaging material and must remain in place.

Door Safety Lock System Display Window

Oven Window with Vapor Barrier Film (do not remove)

Power Supply Cord Power Supply Plug

Oven Air Vents Door Safety Lock System

Identification Plate The model number and serial number are displayed here.

• The control panels are covered with removable protective film to prevent scratches during shipping. Small bubbles may appear under this film. When this happens, remove film carefully. (Hint - apply masking or clear tape to an exposed corner and pull gently to remove.)

1. The Roller Ring and oven floor should be cleaned frequently to prevent excessive noise and scratching of painted surface. 2. The Roller Ring must always be used together with the Glass Tray for cooking.

Press to open the door. Opening the door during cooking will stop the cooking process without cancelling the program. Cooking resumes as soon as the door is closed and Start Pad is pressed. It is quite safe to open the door at any time during a cooking program and there is no risk of Microwave exposure.

Oven Light: Oven Light will turn on during cooking and also when door is opened.

NOTE: The above illustration is for reference only.

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Dial Features Press and release dial to expand (pop-out). After setting desired program, push dial in to avoid accidental changing of the Programmed time.

TIME CHOICE Push then rotate the dial. Rotate the dial clockwise to increase the cooking time and rotate the dial counter-clockwise to decrease the cooking time.

WEIGHT CHOICE Push then rotate the dial. Rotate the dial clockwise to increase the weight and rotate the dial counter-clockwise to decrease the weight setting.

SENSOR MENU CHOICE Push then rotate the dial. Dial can be rotated in either direction to select the Sensor Menus.

NOTE: The maximum programmable time using Time Dial is up to 90 minutes.

Display Window Number (Time/ Weight/Menu)

Stage Display Micro Power

More/Less Feature Weight (g/kg) Child Safety Lock Setting

Micro Power Pad (pg.11)

Sensor Cook Pad (pg.14) Sensor Reheat Pad (pg.15) Keep Warm Pad (pg.17) More Pad (pg.14)

Inverter Melt&Soften Pad (pg.16) Inverter Turbo Defrost Pad (pg.12) Quick Minute Pad (pg.16)

Timer/Weight and Sensor Menu Dial (pg. 7) Timer Pad (pg.19) Pecipe Store Pad (pg.17)

Clock Pad (pg.10) Start Pad

Stop/Reset Pad Before cooking: One tap clears all your instructions. During cooking: One tap temporarily stops the cooking process. Another tap cancels all your instructions and colon or time of day appears in the Display Window.

One tap allows oven to begin functioning. If door is opened or Stop/Reset Pad is pressed once during oven operation, Start Pad must again be pressed to restart oven.

Beep Sound When pad is pressed correctly, a beep sound will be heard. If a pad is pressed and no beep is heard, the unit does not or cannot accept the instruction. The oven will beep twice between programmed stages. At the end of any complete programme, the oven will beep five times.

NOTE: If an operation is set and Start Pad is not pressed, after 6 minutes, the oven will automatically cancel the operation. The display will revert back to clock or colon mode.

Let’s Start To Use Your Oven! 1 Plug in Plug into a properly earthed electrical outlet.

2 Open Door Open the door and place container with food in a dish on Glass Tray in the oven. Then close the door.

3 Select Power Level eg. P7 Press Micro Power Pad four times. (see page 11 for Micro Power chart)

4 Set Time e.g. 1 minute 30 seconds Rotate the Time Dial until the desired time appears in the display window.

Verify your selection(s) in the Display Window. NOTE: When cooking time is longer than 60 minutes, the time will appear in hours and minutes. 0 - 1 minute time counts up in 10 seconds. 1 - 8 minute time counts up in 30 seconds. 8 - 30 minute time counts up in 1 minute. Upwards from 30 minutes time counts up in 5 minutes.

To Set Clock You can use the oven without setting the clock.

1 Press Colon will blink in Display Window.

2 Enter Time of Day Enter time of day using Time Dial e.g. 12:35 Clock is a 12 hour display. There isn’t a.m. or p.m. setting.

Time appears in the Display Window, colon is blinking. Verify time of day in the Display Window. Note: Turning the dial slowly will count up in 1 minute steps. Turning the dial quickly will count up in 10 minute steps.

3 Press Colon stops blinking; time of day is entered and locked into Display Window. NOTES: 1. Oven will not operate while colon is still blinking. 2. To reset time of day, repeat step 1 through 3. 3. The clock will keep the time of day as long as oven is plugged in and electricity is supplied. 4. Maximum time available is 12:59. Clock is 12 hour only. One o’clock will be displayed as 1:00 not 13:00.

To Use Child Safety Lock This feature allows you to prevent operation of the oven by a young child; however, the door will open. You can set Child Safety Lock when colon or time of day is displayed. To set or Colon or time of day is displayed

Colon or time of day is displayed

NOTE: To set or cancel child safety lock, Start pad or Stop/Reset pad must be pressed 3 times within 10 seconds.

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To Cook/Reheat/Defrost by

Micro Power and Time

1 Select Power Level Press Micro Power pad until your desired power level appears in the Display Window. (see chart below) Note: When selecting P10 on the first stage, you can start from step 2.

2 Set Cooking Time Select the cooking time by using the Time/Weight Dial. (P10: up to 30 minutes, other powers: up to 90 minutes for a single stage)

3 Press Cooking will start. The time in the Display Window will count down. For more than one stage cooking, Repeat steps 1 & 2 above then press Start. The maximum number of stages for cooking is 3. The oven will beep twice between stages. (For further information, refer to page 18) Micro Power: The Micro Power Pad gives you a selection of different power levels representing decreasing amounts of microwave energy, used for cooking foods at different speeds. e.g.The lower the micro power setting, the more evenly the food cooks, although it will take a little longer. To select the correct power level for cooking different foods, refer to the chart below. Press

POWER LEVEL WATTAGE DISPLAY EXAMPLE OF USE

1100W Boil water. Cook vegetables, rice, pasta and noodles. Reheating.

1000W Cook fresh fruits.

900W Cook cakes, desserts. Heat milk.

800W Cook pork, whole chicken and chicken pieces.

700W Cook beef, lamb and eggs. Melt butter.

400W Cook fish and seafood.

300W Thaw foods. Cook christmas pudding, corned beef,dried beans and peas.

100W Keep cooked foods warm, simmer slowly.

NOTE: After using the oven, the fan may rotate to cool the electric components and “COOL” appears in the display window. If you cook using microwave, “COOL” will appear after micro cooking over 3 minutes. This is perfectly normal, and you can take out the food from the oven while the fan operates.

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To Defrost To Defrost using Inverter Turbo Defrost This feature allows you to defrost meat, poultry and seafood automatically by just setting the weight of the food.

1 Set Weight The shape and size of the food will determine the maximum weight the oven can accommodate. The recommended maximum weight of food depends on the oven cavity size. Weight must be programmed in kilograms and tenths of a kilogram (0.1 kg ~ 3.0 kg). For best results, the minimun recommended weight is 0.2 kg.

Rotate the Weight Dial

2 Press Defrost time appears in the Display Window and begins to count down. NOTE: The oven will beep once or twice during the total defrosting time. This indicates that food should be turned, broken apart or removed. After attending to food, close door and press Start to resume defrosting. For further information, refer to next page.

To Defrost by Micro Power and Time Setting This feature allows you to defrost meat, poultry and seafood by P3 Power and time. step 1

Press 8 times to select P3 (Deforst power level, refer to page 11)

Set time according to chart on next page.

Defrosting Tips and Techniques Preparation for Freezing: 1. Heavy-duty plastic wraps, bags and freezer wrap are suitable. 2. Freeze meats, poultry and fish in packages with only 1 or 2 layers of food. To aid in separating layers, place two pieces of wax paper between them. 3. REMOVE ALL AIR and seal securely. 4. LABEL package with type and cut of meat, date and weight. 5. Defrosting times given in the charts are for thoroughly frozen foods (i.e. at least 24 hours in freezer maintained at -18°C or lower).

Defrosting Technique: 1. Remove from wrapper and set on a defrosting rack in a dish on Glass Tray. 2. On Turbo Defrost, the oven will beep during the defrosting time. At “beep”, turn over all meat, poultry, fish and shellfish. Break apart stewing meat, chicken pieces and minced meat. Separate chops and hamburger patties.Shield thin ends of roasts, poultry legs and wings, fat or bones with foil. 3. Throughout the defrosting time, remove any defrosted portions of mince or cubed meat, etc. 4. After defrosting, large roasts may still be icy in the centre. Let stand, 15 to 30 minutes, in refrigerator to complete defrosting.

Defrosting Chart (by setting Micro Power at P3): FOOD MEAT Beef Minced Beef Roast: Topside Beef Tenderloin Chuck or Rump Sirloin, rolled Steak Miscellaneous Pork/Lamb Roast Chops Ribs POULTRY Chicken whole pieces fillets Duck Turkey

APPROX. TIME (minutes per 500 g)

7-9 8 - 10 8 - 10 8 - 10 8 - 10 6-8 7-9 8 - 10 6-8 6-8

8 - 10 7-9 7-9 7-9 8 - 10

INSTRUCTION Halfway through the defrost cycle, break apart minced beef, separate chops and remove meat that is defrosted. Turn meat over two to three times during defrosting. Shield edges and unevenly shaped ends of roasts halfway through the defrost cycle. Large roasts may still be icy in centre. Let stand.

Turn poultry over two to four times during defrosting. Halfway through the defrost cycle, shield end of drumsticks, wings, breast bones and ends of poultry with foil. Break apart chicken pieces and remove small pieces such as wings, which may be defrosted before larger pieces. Rinse poultry under cold water to remove ice crystals. Let stand 5 to 10 minutes, before cooking.

FISH & SHELLFISH Fish Fillets Whole Fish Crabmeat Lobster Tails Sea Scallops Green Prawns

8 - 10 7-9 6-8 6-8 6-8 6-8

Halfway through the defrost cycle, turn whole fish or blocks of fillets over. Also, break apart prawns or scallops. Remove any pieces that are defrosted. Let stand, 5 to 10 minutes, before cooking.

Sensor Cook allows you to cook foods without selecting times and power levels. The sensor detects the heat and humidity generated by the food and cooks your food automatically. Place food into an appropriate sized dish for the volume of food you are cooking. Cover securely with plastic wrap or a securely fitting lid (do not use any snap closing lids). Plastic dishes are not suitable as a secure seal cannot be achieved and inaccurate cooking may result.

and select desired menu number

Press the Sensor Cook Pad and turn the Sensor Menu Dail until the menu number appear in the display window. (see the chart on next page)

Note: For information on individual categories refer to each chapter in the cookbook section.

Preferences for food doneness varies with each individual. After having used Sensor Cook a few times, you may decide you prefer your food cooked to a different doneness. By using the More Pad/Less Pad, the Auto Sensor programmes can be adjusted to cook food for a longer or shorter time. Press More Pad/Less Pad before pressing Start Pad. Press More Pad : “+” will display in display window. If you want to return to average cooking result, press Less Pad. Press Less Pad : “-” will display in display window, If you want to return to average cooking result, press More Pad. If you are satisfied with the result of the SENSOR COOK programme, you don’t have to use this pad.

2 Press The menu number you have selected remains in the display window. Do not stop the oven or open the door during this part of the cooking stage as inaccurate cooking may result. After the heat humidity is detected by the SENSOR, the remaining time appears in the Display Window and begins to count down. For best results, follow these recommendations: 1. The door should not be opened before the time appears in the Display Window. 2. Do not use plastic dishes as a secure seal cannot be achieved and inaccurate cooking may occur.

Sensor Reheat If desired, press More / Less Pad. • Press After the heat and humidity is detected by the SENSOR, the remaining time appears in the Display Window and begins to count down.

For best results on Sensor Reheat, follow these recommendations: 1. Food being reheated should weigh between 125 g and 1.0 kg. For foods weighing less than 125 g and more than 1.0 kg, use a manual micro power setting. 2. All foods must be previously cooked and at room or refrigerator temperature or frozen at -18°C for at least 24 hours. 3. Foods should always be covered loosely, but completely, with plastic wrap. (Do not use any snap closing lids.) 4. All foods should have a covered stand time of at least 3 to 5 minutes. 5. Do not reheat bread or pastry products (raw or uncooked), or beverages. 6. Do not use if oven cavity is warm (from previously cooked foods).

Consult the following Recipe Chapters for Sensor Cooking Instructions for Each Category on your oven. Menu

To Use Inverter Melt&Soften This feature allows you to melt/soften food at the touch of a button. There is no need to select the power level or cooking time as the microwave does this for you.

• Press until the menu number appear in the display window. (see below chart)

• Press The remaining time appears in the Display Window and begins to count down.

Select weight by using the weight Dail.

For best results, follow these recommendations: 15. Melt Butter Remove wrapper, cut butter into 2 tbsp cube, and place into a microwave safe dish. Melt with lid or plastic wrap. Stir after cooking. 16. Soften Cream Cheese Remove wrapper and place in a microwave safe bowl/dish. Soften without cover.

17. Soften Ice Cream Soften slightly without lid. 18. Melt Chocolate Remove wrapper and place chocolate into a microwave safe dish. Cook without cover. After heating, stir until completely melted. Note: Chocolate holds its shape even when softened.

If food needs more time cooking or weight exceeds range, cook using Med-Low power for melting and Low power for softening.

To Use Quick Minute Pad 1 Press Press Quick Minute pad until the desired cooking time (up to 10 minutes) appears in the display window. Power Level is pre-set at P10.

2 Press Cooking begins and the time will count down. At the end of cooking, 5 beeps sound.

Notes: 1. This feature allows you to set in 1 minute increments up to 10 minutes. 2. If desired, you can use other power levels. Select desired power level before setting cooking time. 3. After setting the time by Quick Minute pad, you can not use time/weight Dial.

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To Use Recipe Prompting This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to preprogram your oven for a specific power level and time that is convenient for you. You are able to preprogram one memory task. To Set a Recipe Program:

Set the desired cooking programme Press once.

or Press Recipe Store Pad. Time of day or colon appears in the display window. If you press Start Pad, cooking starts and cooking program is set.

To Start Recipe Store Program:

Press. Cooking time in the display begins to count down.

Auto Control Functions cannot be programmed into Recipe Store. Recipe Store can only store 1 stage cooking. It is not possible to store 2 or 3 stage cooking. A new recipe program will cancel the recipe program previously stored. The recipe program will be cancelled if the oven is unplugged.

To Use Keep Warm This feature will keep food warm for up to 30 minutes after cooking.

Turn. Set warming time using Time Select Dial, up to 30 minutes.

Press. Keep Warm will start. The time in the display window will count down.

NOTE: Keep Warm can be programmed as the final stage after cook times have been manually entered. It cannot be used in combination with auto features.

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3-Stages Setting This feature allows you to program 3 Stages of cooking continuously. E.g.: Continually set [P10] 2 minutes, [P7] 3 minutes and [P4] 2 minutes. 1. Press once to select “P10”.

6. Set as 2 minutes using Time/Weight Dial.

2. Set as 2 minutes using Time/Weight Dial.

5. Press 7 times to select “P4”.

3. Press 5 times to select “P6”.

4. Set as 3 minutes using Time/Weight Dial.

7. Press once. The time will count down at the first stage in the display window. NOTES: 1. When operating, two beeps will sound between each stage. 2. This feature cannot be used in combination with auto features.

INGREDIENT CONVERSION CHART INGREDIENT CONVERSION CHART 1

All recipes are tested using standard measurement that appear in the above chart.

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To Use Timer This feature allows you to program standing after cooking is completed and to program the oven as a minute or 10 seconds timer or program delay start.

To Use as a Kitchen Timer Press once.

Set desired amount of time. (up to 90 minutes)

Press Start. Time will count down without oven operating.

To Set Standing Time Set desired amount of standing time. (up to 90 minutes)

Press Start. Cooking will start. After cooking, standing time will count down without oven operating.

Set the desired cooking programme. (see Page 11)

To Set Delay Start Press once.

Set desired amount of delay time. (up to 90 minutes)

Press Start. Delayed time will count down without oven operating. Then cooking will start.

Set the desired cooking programme. (see Page 11)

NOTES: 1. If oven door is opened during the Standing Time, Delay Start or Kitchen Timer, the time in the Display Window will continue to count down. 2. Delay Start/Standing Time cannot be programmed before/after any Auto Control function. This is to prevent the standing temperature of the food from rising before defrosting or cooking begins. A change in the starting temperature could cause inaccurate results and/or food may deteriorate. 3. When using Standing time or Delay Start, it’s up to 2 Power stages.

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Before Requesting Service THESE THINGS ARE NORMAL The oven causes interference with my TV.

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

Steam accumulates on the oven door and warm air comes from the oven vents.

During cooking, steam and warm air are given off from the food. Most of the steam and warm air are removed from the oven by the air which circulates in the oven cavity. However, some steam will condense on cooler surfaces such as the oven door. This is normal.

I accidentally ran my microwave oven without any food in it.

Running the oven empty for a short time will not damage the oven. However, we do not recommend this.

PROBLEM POSSIBLE CAUSE The oven is not plugged in securely.

Oven will not turn on.

REMEDY Remove plug from outlet, wait 10 seconds and re-insert.

Circuit breaker or fuse is tripped Reset circuit breaker or replace or blown. fuse. There is a problem with the outlet.

Plug another appliance into the outlet to check if the outlet is working.

The door is not closed completely.

Close the oven door securely.

Start Pad was not pressed after Press Start Pad. programming Oven will not start cooking.

Another program has already been entered into the oven.

Press Stop/Reset Pad to cancel the previous program and program again.

The program has not been entered correctly.

Program again according to the Operating Instructions.

Stop/Reset Pad has been pressed accidentally.

When the oven is turning on, there is noise coming from Glass Tray.

The roller ring and oven bottom Clean these parts according are dirty. to care of your oven (See next page).

The word “Child” appears in the Display Window.

The Child Lock was activated Deactivate Lock by pressing by pressing Start Pad 3 times. Stop/Reset Pad 3 times.

“H97”, “H98” or “H00” appears in the display window.

The display indicates a problem Contact the specified service with microwave generation centre. system.

If it seems there is a problem with the oven, contact an authorized Service Centre.

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Care of your Microwave Oven Note: The oven should be cleaned regularly and any food deposits removed. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a harzardous situation. BEFORE CLEANING: Unplug at socket of the oven. If impossible, leave oven door open to prevent oven from accidentally turning on. Inside of the oven: Wipe with a damp cloth. Mild detergent may be used if the oven gets very dirty. The use of harsh detergent or abrasives is not recommended.

AFTER CLEANING: Be sure to replace the Roller Ring and Glass Tray in the proper position and press Stop/Reset Pad to clear the Display Window.

Glass Tray: Remove and wash in warm soapy water or in a dishwasher. If grease accumulates, clean with a nonabrasive nylon mesh scouring pad and a non-abrasive cleanser.

Outside oven surfaces and back vents. Clean with a damp cloth. To prevent damage to the operating parts inside the oven, water should not be allowed to seep into ventilation openings. Control Panel: • May be covered with removable protective film to prevent scratches during shipping. Small bubbles may appear under this film. When this happens, remove film carefully. (Hint - apply masking or clear tape to an exposed corner and pull gently to remove.) • If it becomes wet, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on the Control Panel.

Oven Door: Wipe with a soft cloth when steam accumulates inside or around the outside of the oven door. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or of microwave leakage.

Roller Ring and oven cavity floor: Wipe the bottom surface of the oven with mild detergent water or window cleaner and dry. Roller Ring may be washed in mild soapy water or dishwasher. These areas should be kept clean to avoid excessive noise.

Technical Specifications Power Supply: Power Consumption*: Output*: Outside Dimensions (W x H x D): Oven Cavity Dimensions (W x H x D): Overall Cavity Volume: Glass Tray Diameter: Operating Frequency: Uncrated Weight:

230 - 240 V, 50 Hz 4.4 A 1,000 W 1,100 W 525 mm (W) x 310 mm (H) x 401 mm (D) 355 mm (W) x 251 mm (H) x 365 mm (D) 32 L Ø340 mm 2,450 MHz Approx. 12.0 kg

Trim Kit Model Number Outside Dimensions (W x H): Cabinet Opening (W x H x D):

NN-TK611SS 596 mm (W) x 410 mm (H) 562 mm (W) x 395 mm (H) x 480 mm (D)

* IEC Test Procedure Specifications subject to change without notice. As for the voltage requirement, the production month, country and serial number, please refer to the identification plate on the microwave oven.

Quick Guide to Operation Feature

To Set Clock ( page 10) Set time of day. (Max 12:59)

To Set/Cancel Child Safety Lock ( page 10) 3 times. To Cook/Reheat/ Defrost by Micro Power and Time Setting ( page 11)

Select cooking time.

To Use Inverter Turbo Defrost Pad ( page 12) Select desired weight

Turn dail until desired menu number appears. To Cook using “Sensor Cook” Pads ( page 14)

Select the desired menu number.

Select desired weight

Quick Guide to Operation To use “Keep Warm” Pads ( page 17) Once

Select Keep Warm time.

To set: Set the desired cooking programme To Cook using “Recipe Store” Pads ( page 17)

To Use as a Kitchen Timer ( page 19) Once

fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly the following techniques are extremely important. It’s a must for you to be familiar with the following tips.

Food Characteristics

Techniques for Preparation

Small portions cook faster than large portions. As you increase the quantity of food you put into the microwave oven, you must also increase your cooking time. The microwave oven has the same power regardless of quantity; thus the power is divided between more items and so it takes longer to cook. As a general guide, if you double the quantity of food suggested in the recipe, add half the time suggested again.

A range of cooking times is given in each recipe for two reasons. First, to allow for the uncontrollable differences in food shapes, starting temperatures and personal preferences. Secondly, these allow for the differences in electrical voltage input which changes during peak load periods. Always remember that it is easier to add time to undercooked food. Once the food is overcooked, nothing can be done. For each recipe, an approximate cooking time is given.

Low moisture foods take a shorter time to cook than foods with a lot of moisture.

Stirring is often necessary during microwave cooking. We have noted when stirring is helpful in the recipes. Always bring the outside edges towards the centre and the centre portions to the outside.

Shape Uniform sizes cook more evenly. To compensate for irregular shapes, place thin pieces towards the centre of the dish and thicker pieces towards the outer edge of the dish.

Rearranging or Turning Some foods should be turned in the container during cooking. For example, because of the different thicknesses in the breast and back sections of poultry, it is a good idea to turn poultry over once to ensure more even cooking. Rearranging or turning over uneven shaped food in the dish should be done as suggested to ensure a satisfactory result. Rearrange small items such as chicken pieces, prawns, hamburger patties, steak or chops. Rearrange pieces from the centre to the edge of the dish.

Bone and Fat Bones conduct heat and cause the meat next to them to be heated more quickly. Large amounts of fat absorb microwave energy and the meat next to these areas may overcook.

Starting Temperature Food which has been sitting at room temperature takes less time to cook than refrigerated or frozen food.

Density and Composition Porous, airy foods (cakes and breads) take less time to cook than heavy compacted foods (meat and vegetables). Recipes high in fat and sugar content cook more quickly.

This microwave oven is not designed to cook more than 1 layer of food. Cooking in 2 layers may not always be successful, it takes longer and may be uneven. You can successfully reheat two dinner plates of food at one time but remember to increase the reheating time and use a microwave warming rack.

Microwave Recipe Techniques

Microwaves penetrate the surface of the food to a depth of about two to three centimetres and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special microwave techniques are used to promote

Piercing of Foods Pierce the skin or membrane of foods when cooked whole in the microwave oven. This allows steam to escape. If the skin has not been pierced, food may burst.

Cured Meats Cured meats may overcook in some areas due to the high concentration of salts used in the curing process. So take care when cooking different brands of bacon as cooking times may vary slightly.

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Techniques for Preparation

Converting Your Favourite Conventional Recipes for Microwave Cooking

Microwave Recipe Techniques

Covering food minimizes the microwave cooking time. Because microwave cooking is done with time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so it retains more heat and steam. Wax paper and paper towels hold the heat in but not the steam. These materials also prevent splattering. Use a paper towel, wax paper or no cover when steam is not needed for tenderising.

When adapting conventional recipes for microwave cooking, time are reduced considerably. For example, a chicken which takes 1 hour to cook in a moderate oven will take 15 to 20 minutes on P7 Power in your microwave oven. Use similar microwave recipes to help you adapt conventional recipes. Remember, it is always best to undercook a recipe and then add an extra minute or two to finish it off.

Here are some other tips that may help: • Reduce liquids in a conventional recipe by one half Browning to two thirds, e.g. 1 cup (250 ml) should be reduced Meats and poultry, when cooked longer than 10 to to 1⁄2 cup (125 ml). 15 minutes, will brown from their own fat. Foods • Add more thickening such as flour or cornflour to cooked for shorter periods of time can be aided with sauces and gravies if you do not reduce the liquid. the help of a browning sauce, worcestershire sauce • Reduce seasonings slightly in a recipe where or soy sauce. Simply brush one of these sauces over ingredients do not have time to simmer by meat or poultry before cooking. Baked goods do not microwave. need long cooking time and therefore, do not brown. • Do not salt meats, poultry or vegetables before When cakes or cupcakes are iced, no one will notice cooking; otherwise, they will toughen and dry out. the visual difference. For cakes or cupcakes, brown • If one ingredient takes longer to cook than the sugar can be used in the recipe in place of caster others, pre-cook it in the microwave oven first. sugar or the surface can be sprinkled with dark Onion, celery and potato are examples. spices before baking. • When cooking meat or vegetables, omit any oil or fat that would have been used in a conventional recipe for browning. Standing Time • Reduce leavening agents for cakes by one quarter The moisture molecules continue to vibrate in and increase liquids by one quarter. the food when the microwave oven has turned • Biscuits require a stiff dough. Increase flour by itself off. After all, the molecules were vibrating at about 20 percent. Substitute brown sugar for white 2,450,000,000 times per second during cooking. So sugar and use biscuit recipes that have dark spices cooking continues even after the food is no longer or require icing. Because of the short cooking time, being exposed to the microwaves whether in or biscuits don’t have time to brown. Chill dough for outside your microwave oven. half an hour before baking. This produces a crisper Standing time refers to the time it takes (after the biscuit. Bake biscuits on a glass tray lined with microwave time is completed) to allow the interior of greaseproof paper. the food to finish cooking. • Since microwaves penetrate foods about two The amount of standing time varies with the size centimetres from the top, bottom and sides, and density of the food. In meat cookery, the internal mixtures in round shapes and rings cook more temperature will rise between 5°C and 10°C if evenly. Corners receive more energy and may allowed to stand covered for ten to fifteen minutes. overcook. Rice and vegetables need shorter standing time, but this time is necessary to allow foods to complete • Items with a lot of water, such as rice and pasta, cook in about the same time as they would on cooking in the centre without overcooking on the a conventional stove. (Refer to Rice and Pasta edges. chapter.) The power level used in microwave cooking also determines the standing time. For example, when using a lower power level the standing time is shorter Select recipes that convert easily to microwave because of a lower concentration of heat in the food. cooking such as casseroles, stews, baked chicken, Foods should always be kept covered while standing fish and vegetable dishes. The results from foods in order to retain the heat. If a longer standing time is such as grilled meats, cooked souffles or two-crust required (while you cook another food to serve with pies could be less than satisfactory. Never attempt to the first, for instance), cover with aluminum foil. deep fry in your microwave oven.

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Menu Planning for Microwave Cooking

Increasing • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. • To increase a recipe from 4 to 8 servings, double each ingredient listed. • For larger quantities of a recipe, a large dish should be used. Make sure that the dish is deep enough to prevent the recipe from boiling over during cooking. • Make sure to cover, stir or rearrange food as directed in the recipe and always check the food during cooking. • Increase standing times by 5 minutes per 500g. • Use the same Power Level recommended in the original recipe. • Increase the cooking times by: 1⁄3 of original cooking time for 6 servings; and an extra 1⁄2 of original cooking time for 8 servings. Decreasing • To decrease a recipe from 4 to 2 servings, decrease each ingredient listed by half. • For small quantities, a small dish should be used. Make sure that the dish is large enough to prevent the recipe from boiling over during cooking. • Use the same Power Level recommended in the original recipe. • Decrease the cooking times by 1⁄2 to 2⁄3 of the original cooking time.

Cooking for One • To decrease a recipe from 4 to 1 serving, quarter each ingredient listed. • A smaller dish should be used, making sure that the dish is still large enough to prevent the recipe from boiling over. • Use the same Power Level recommended in the original recipe. • Quarter the original cooking times, then add extra time, if needed. • Make sure to cover, stir or rearrange food as directed in original recipe and always check the food during cooking.

Converting Recipes from Other Sources

Microwave Recipe Techniques

How to Keep Everything Hot at The Same Time Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot. Cooking of some foods may be interrupted while you start others, without harming the nutritional value or flavour of either. A recipe which requires standing time can be microwaved first and another food cooked while it stands. Dishes prepared in advance can be reheated briefly before serving. It does take some experience and time to cook with confidence. Microwaves are fast so you will have to do some experimenting. You might find you will use your conventional range in conjunction with your microwave oven. For example, while cooking the roast in the microwave oven, you can be cooking the vegetables and gravy on the range top. This can also be done the other way around. Prepare your meals as follows. 1. Firstly, cook the most dense item (roast or casserole). Drain and retain meat juice from joints then cover with foil. 2. Cook the potatoes, rice or pasta. 3. Cover with foil for standing. 4. Cook greens and other vegetables. 5. Cover with foil for standing. 6. Cook the gravy with the retained meat juices, stock and thickening. 7. Carve the roast and serve the vegetables and gravy. While you are learning to plan meals, you may get a bit behind time. Don’t worry. Dinner servings may be suitably reheated on P7, for 1 to 2 minutes per serving. If you prefer not to use foil, cover food with saucepan lids. A metal lid will retain the heat for at least 15 minutes. Meanwhile, how can you cook all the vegetables at the same time? Simply place potatoes and pumpkin in one dish and less dense vegetables such as broccoli, cabbage, cauliflower, beans and peas in another. Sprinkle greens with water. Cover with a lid or plastic wrap. Cook on P10 for cooking times refer to vegetables cooking chart on page 47. Remember, if you increase the quantity of vegetables,increase the cooking time.Fresh and frozen vegetables can be mixed on a vegetable platter, but remember the latter are not as dense as fresh vegetables, as they have been blanched before freezing. If vegetables are cut to a similar size, they can be cooked in separate ramekins or small dishes at the same time.

Increasing & Decreasing Recipes

When the recipe is written with a wattage different than your oven, adjust the cooking time by approximately 10% per 100 watts, e.g. 10 minutes would be adjusted by 1 minute. Alternately, adjust the power level by one level. If your wattage is higher than the recipe: (1) Adjust time downward or (2) Adjust power level downward. If your wattage is lower than the recipe: (1) adjust time upward or (2) adjust power level upward (when possible).

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Converting Recipes from Other Sources Reheating by Sensor Cook (125 g - 1.0 kg) One of the most common uses for a microwave oven is to reheat food. Your Panasonic microwave allows you to either reheat by placing food into the oven and you choose the micro power level and length of heating time or you may reheat automatically by using the SENSOR REHEAT Pad on your microwave. Following are some directions for reheating pre-cooked foods from either frozen refrigerator temperature or room temperature.

• Reheating by Sensor is suitable for pre-cooked foods. There is a setting for frozen and refrigerator temperature or room temperature foods. It is suitable for casseroles, plated meals, soup, stews, pasta dishes (except lasagne) and canned foods. • Do not reheat bread or pastry products, raw uncooked food or beverages on Sensor Reheat. • Foods greater than 1 kg or smaller than 125 g should be cooked by micro power and time. • Follow general directions for heating as above. • Cover foods securely with plastic wrap. • During the heating time, the oven will ‘beep' and prompt you to stir/rearrange the food. There is no need to recover if not required. • After heating, stir the food, check it is hot and allow standing for 2 to 3 minutes.

General rules for reheating foods by Micro Power

• Many convenience foods contain heating instructions on the packaging. It is best to follow these instructions, being sure to check the wattage of the oven they used and adjust the cooking time if necessary (decrease cooking time by 10% for every 100watts more powerful your oven is). To Operate: • If package directions are not available, follow the Press Sensor Reheat, then Press Start. recommendations in the charts on the following pages. • All foods must be pre-cooked; raw foods will not cook through during reheating times and if consumed may cause illness. • Do not reheat in foil containers, cans or plastic containers as incorrect heating times will result. Place foods into microwave safe bowls or onto dinner-plates before heating. • Most foods can be heated on P10 but consider if the food is delicate in structure like baked custard or you have a large quantity, a lower power level for slightly longer may be gentler. • Cover foods with plastic wrap if you require a steamed effect or leave uncovered for a drier surface, e.g. Crumbed foods. Note: when cooking by Sensor Cook all food must be covered. • Stir or re-arrange foods during heating as this will help food heat evenly. Stir after heating and let stand for 2 to 3 minutes. Check temperatures before adding extra heating time and ensure food is hot. If food is not heated enough, consumption may cause illness. Caution: Pastry items which have a filling that is high in fat., sugar or moisture will become hotter in the centre and the pastry may only feel warm. Ensure you allow it to stand for several minutes before eating.

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Reheating by Micro Power - Frozen Pre-cooked Foods FROZEN ITEM (Pre-cooked)

Do not let bread get hot, or it will become rubbery and dry out. Remove whole loaf from original wrapper. Place on paper towel to absorb moisture.

Remove from container. Defrost on plate.

Place onto paper towel lined plate.

Defrost on paper lined plate. Stand 2 minutes.

Remove from foil container and place uncovered into a pie dish.

Place onto paper towel lined plate.

Remove from package and place onto paper towel or follow manufacturer’s instructions.

Pierce corner of bag. Heat on a plate.

Pierce pouch. Heat on a plate or bowl.

Remove from foil container, place into serving dish.

Plated style dinner (320 g)

Remove foil cover and replace with plastic wrap.

Pierce corner of bag. Heat on a plate.

Place onto paper towel lined plate.

Place onto paper towel lined plate.

Place onto paper towel lined plate.

2-3 Place onto paper towel lined plate.

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IMPORTANT POINTS TO CONSIDER WHEN REHEATING COLD FOODS IMPORTANT POINTS TO CONSIDER WHEN REHEATING FOODS FROM THE FREEZER STARTING TEMPERATURE — Foods taken from the refrigerator will take longer to reheat than foods from room temperature. Quantity — One serving heats faster than several servings. When heating large quantities, stir food to ensure even heating. It is quicker to heat individual plates of food than large quantities in a casserole dish.

Plated Dinners — Arrange foods with the most dense items towards the outside of the plate. Cover meats with sauces/ gravies if desired, spread out mashed potatoes or rice so it heats more evenly. When assembling plates of leftover foods, use foods which have a similar starting temperature. Covering Foods — Most foods need to be covered with one sheet of absorbent paper towel to hold in the heat and prevent splattering without steaming. When more moisture is desired, cover with plastic wrap. Heating — Reheating is usually done on P10, however, if food has a more delicate texture, like a baked custard, a lower power setting should be used. P7 for a little longer will be gentler on the food. An average plate of food would generally take 1 to 3 minutes to heat depending on the density of the food. Place it in for the minimum time and add extra heating time if required. Ensure food is hot by feeling the bottom of the plate in the centre. If the plate is cool, food may be warm but will lose heat quickly as the plate will absorb the heat and taste cold when served. If food is not heated enough, consumption may cause illness. Elevation — Elevate pastries and breads on a small plastic rack with paper towel under the food to prevent it from becoming soggy. Caution: Pastry items which have a filling that is high in fat., sugar or moisture will become hotter in the centre and the pastry may only feel warm. Ensure you allow it to stand for several minutes before eating.

VOLUME — The greater the volume and the more dense the item, the longer it takes to reheat. E.g. frozen cake will take less time than frozen casserole. LARGE VOLUME — Large, dense, frozen precooked foods are best thawed on defrost until icy in the centre then heated on P7. This prevents overcooking of the edges. Stirring is often needed to distribute heat evenly. Commercial frozen foods — These foods should be removed from their foil containers if possible and placed into suitable microwave safe containers. If a foil container is used in the microwave oven it shouldn’t be more than 4 cm high and must not touch the interior of the microwave oven. Remove the cover from the tray and replace with paper towel or plastic wrap to prevent splattering. Foods to be served at room temperature — For best results, defrost for a short time and allow to stand to complete thawing, e.g. frozen cake. Vacuum sealed pouches — Pierce pouches, bags before heating to allow steam to escape. This prevents bursting. Containers — Use dishes about the same volume of the food or slightly larger to allow for stirring. Remove or release snap seal lids other wise they will pop during heating and may disfigure. Pies and pastries — Pies and pastries that contain raw pastry and filling cannot be cooked in the microwave oven. Precooked products can be thawed and heated. Place them on a sheet of paper towel and elevate on plastic rack for best results. For added crispness place under the grill or in a hot oven for few minutes. Pastry items can become tough and rubbery if overheated, remember to allow 5 minutes standing then test before adding extra heating time.

PUMPKIN SOUP Serves: 4 Ingredients: 1 kg 1 2 cups 1 teaspoon

pumpkin, chopped and peeled onion, diced chicken stock curry powder pepper

Method: Place pumpkin and onion in 2-litre casserole dish. Cover and cook on P10 for 12 minutes. Add chicken stock, curry powder and pepper. Cook on P10 for 10 minutes. Cool slightly. Purée pumpkin and liquid in a blender or food processor. Pour into individual serving dishes and garnish with chives. To cook by Sensor Cook: Prepare pumpkin as above cover with plastic wrap. Refer to Potatoes directions on page 49.

SHORT AND LONG SOUP HINT: To cook 1 double chicken breast. Place onto a dinner plate. Cover and cook on P7 for 8 to 10 minutes.

HINT: To reheat a single portion of soup. Place in a microwave safe dish and cook on P7 for 2 to 3 minutes. Stir and serve.

TOMATO BACON SOUP Serves: 4 to 6 Ingredients: 4 1 1 (840 g) 2 tablespoons 2 cups 1 teaspoon

Method: Place bacon and onion in 4-litre casserole dish. Cook on P10 for 3 minutes. Add remaining ingredients and stir. Cook on P10 for 16 to 18 minutes, stirring once during cooking. Purée in food processor or blender and serve in individual soup bowls.

Serves: 4 Ingredients: 200 g fresh singapore noodles 12 (200 g) frozen mini dim sims 4 green onions, sliced 1 litre chicken stock 1 teaspoon crushed garlic 1 ⁄2 teaspoon chopped ginger 2 tablespoons soy sauce 1 chicken breast, cooked and sliced 4 baby bok choy, quartered 1 cup bean sprouts 2 tablespoons dried onion (optional) Method: Place all ingredients except bok choy and bean sprouts in a 4 litre casserole dish and cook on P10 for 10 minutes. Add bok choy and cook on P10 for 2 minutes. Serve in individual bowls topped with bean sprouts and onion.

POTATO AND LEEK SOUP Serves: 4 to 6 Ingredients: 800 g 11⁄2 cups 2 teaspoons

potatoes, peeled and diced thinly sliced leeks fresh thyme pepper chicken stock cream

2 cups 150 ml Method: Place potatoes, leeks, thyme and pepper in 4-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes. Stir in chicken stock. Cover and cook on P10 for 14 to 16 minutes. Purée soup mixture. Add cream, stir and serve hot or cold in individual bowls. To cook by Sensor Cook: Place potatoes, leeks, thyme and pepper in a 4-litre dish. Cover with plastic wrap. Refer to Potatoes directions on page 49.

PEA AND HAM SOUP Serves: 6 Ingredients: green split peas 21⁄2 cups 850 g smoked ham hock 1 medium onion, chopped 1 tablespoon fresh thyme leaves 1 bay leaf 6 cups chicken stock 1 ⁄2 cup frozen peas Method: Wash split peas and place in a 2-litre bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard. Cut meat away from the bone and roughly chop. Reserve bone. Drain peas and place into a 5-litre microwave safe dish. Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock. Cook uncovered on P10 for 15 minutes. Reduce power to P6 and cook for 15 minutes. Skim top of soup and cook on P6 for a further 30 minutes. Remove ham bone and bay leaf and stir in frozen peas. Cook on P6 for 10 minutes. Blend half the soup and return to the bowl, stirring through the remaining soup. Serve hot with crusty bread. Tip: Substitute 500 g bacon bones and 250 g of diced bacon rashers for the ham hock. Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.

CHICKEN AND PRAWN LAKSA Serves: 4 Ingredients: Soup: 2 tablespoons 400 ml 1 litre 1 tablespoon Laksa: 250 g 8 cups 1 bunch 4 1

laksa paste coconut milk chicken stock soy sauce fresh ground black pepper rice noodles boiling water coriander, leaves chopped small red chillies, seeds removed and finely chopped bean sprouts limewedges peanut oil cooked chicken tenderloins, sliced green king prawns, peeled

⁄2 cup 4 1 tablespoon 400 g 12 Method: Soup: Place the laksa paste, coconut milk, stock, soy sauce and pepper into a 3-litre dish and cook covered on P10 for 8 to 10 minutes. Laksa: Place the noodles and water in a 4 litre dish. Cover and cook on P10 for 2 to 3 minutes, stirring halfway through. Drain well and divide between 4 deep bowls. Place the coriander, chillies, bean sprouts and lime on top. Place the peanut oil and prawns in a 1-litre dish and cook on P7 for 3 to 5 minutes, stirring halfway through. Add the chicken and prawns to each individual bowl and set aside. To serve: Heat soup on P10 for 2 minutes. Pour the hot soup over the ingredients in the 4 bowls and serve.

Potato and Corn Soup

POTATO AND CORN SOUP Serves: 6 to 8 Ingredients: 6 1 500 g 4 cups 1 (420 g) 2 tablespoons 1 ⁄2 teaspoon

rashers bacon, chopped onion, thinly sliced potatoes, peeled and diced chicken stock can creamed corn flour, mixed with a little stock thyme salt and pepper

Method: Place bacon in a 4-litre dish. Cook on P10 for 2 to 3 minutes. Remove bacon from dish and set aside. Add onion and potatoes to dish and cook on P10 for 8 to 10 minutes. Add stock and cook on P10 for a further 8 to 10 minutes. Blend flour with 2 tablespoons of stock and add to dish with corn, thyme and bacon. Cook on P10 for 4 to 5 minutes. Stir halfway through cooking. Season with salt and pepper.

SWEET POTATO AND CORIANDER SOUP Serves: 4 to 6 Ingredients: 1 onion, diced 1 teaspoon crushed garlic 1 teaspoon crushed chilli 1 teaspoon chopped ginger 1 kg sweet potato, peeled and chopped 1 ⁄2 teaspoon cumin 500 ml chicken stock 200 ml coconut milk 1 tablespoon chopped coriander Method: Place onion, garlic chilli, ginger, and sweet potato into a 4-litre bowl. Cook covered on P10 for 10-12 minutes, stirring halfway through cooking. Stir in cumin, chicken stock and coconut milk. Cook on P10 for 10-12 minutes, stirring halfway through cooking. Add coriander and stir. Allow to cool slightly then puree in a blender or food processor. Serve topped with extra coriander and chilli.

(150 g) raw peanuts (with or without skins, and unsalted) vegetable oil salt to taste

Method: Place peanuts in a single layer on a pie plate. Drizzle nuts with oil and sprinkle with salt. Cook on P10 for 4 180 g to 6 minutes, stirring every 2 minutes during cooking, 1 1 until golden brown. Stir well. Serve hot or cold in a ⁄2 cup 1 small bowl. ⁄2 cup

SPEEDY NACHOS Method: Place meat in a 2-litre dish. Cover and cook on P7 for 6 minutes stirring halfway through cooking. Mix with fork, breaking up any large pieces of meat. Add taco mix, tomato paste, chilli powder and kidney beans. Cook on P7 for further 10 minutes, stirring halfway through cooking. Place corn chips in a 3-litre microwave suitable serving dish. Pile meat sauce in the centre. In a small bowl, mash avocado and mix in sour cream. Spoon this mixture over meat sauce and top with grated cheese. Sprinkle with paprika. Heat on P7 for 3 to 4 minutes.

STUFFED POTATOES Serve: 4 Ingredients: Serves: 6 to 8 4 (700 g) potatoes, unpeeled Ingredients: Method: 80 g butter Pierce the skin of each potato several times with 2 teaspoons curry powder a fork. Place potatoes evenly around a microwave 2 tablespoons worcestershire sauce safe dinner plate. Cook on P10 for 8 to 10 minutes. 1 ⁄2 teaspoon salt Set aside to cool slightly. Cut tops off potatoes and 1 ⁄4 teaspoon garlic powder reserve. Scoop out potato flesh leaving a 1 cm thick 100 g packet mixed rice crackers shell. Mash potato flesh and mix with your choice of 100 g fried noodles filling. Pile back into potato shell. Replace top and 200 g salted peanuts heat potatoes on P10 for 2 minutes. 125 g packet pretzel sticks 1 ⁄2 cup Nutri-Grain Filling: Corn & bacon Method: 1 rasher bacon, finely chopped Place butter, curry, worcestershire sauce, salt and creamed corn garlic powder in a 3-litre casserole dish. Cook on P10 125 g grated cheddar cheese for 1 to 2 minutes. Add remaining ingredients, mix well 1⁄4 cup 1 green onion, finely sliced and cook on P10 for 4 to 5 minutes. Stir twice during cooking. Allow to cool. Place in a bowl and serve with Method: drinks. Store in an airtight container once cool. Place bacon onto a microwave safe dinner plate. Cover with paper towel and cook on P10 for 1 HINT: minute. Mix with remaining ingredients. TO MAKE CROUTONS: Tomato pesto Remove crusts from 3 slices of bread and cut into 1 ⁄2 cup spreadable cream cheese cubes. Place in a pyrex bowl with 1 tablespoon of 1 ⁄2 cup chopped sun-dried tomatoes butter and cook on P10 for 2 to 3 minutes. 2 tablespoons pinenuts, roasted 2 tablespoons grated Parmesan cheese HINT: 2 tablespoons chopped basil TO REHEAT A CROISSANT: Wrap in paper towel and place on a dinner plate, Method: cook on P10 for 20 to 30 seconds. Mix together all ingredients.

NUTS AND BOLTS Soups and Snacks

Serves: 2 to 4 Ingredients: 1 (310 g) can red kidney beans, drained 1 cup chilli salsa 200 g packet corn chips 1 cup grated cheese Method: Mix kidney beans and salsa in a 1-litre dish. Place corn chips in the base of a flat dish. Pour sauce over beans and top with grated cheese. Cook on P10 for 4 to 5 minutes. Note: Chilli salsa can be substituted with your favourite tomato relish.

topside mince packet taco seasoning mix tomato paste Mexican chilli powder red kidney beans, mashed in liquid packet corn chips avocado sour cream grated cheese paprika

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Directions for Cooking Fish and Shellfish by Micro Power Clean fish before starting the recipe. Arrange fish in a single layer, overlap thin fillet ends to prevent overcooking. Prawns and scallops should be placed in a single layer.

Cover dish with plastic wrap. Cook on the power level and the minimum time recommended in the chart below. Halfway through cooking rearrange or stir prawns, fish fillets or scallops.

Cooking Fish and Shellfish by Micro Power

FISH OR SHELLFISH POWER APPROX. COOKING TIME (in minutes)

Green Prawns medium size (shelled and cleaned)

Whole Fish (stuffed or unstuffed)

AMOUNT DIRECTIONS FOR COOKING FISH BY SENSOR COOK (125g - 500g) • Suitable for cooking whole fish and fish fillets. • Select fish suitable for microwave cooking and place in a single layer in a shallow dish, with skinside down. • Add butter, spices, herbs, or lemon juice to flavour. • Overlap thin edges of fillets to prevent overcooking. • Shield the eye and tail area of whole fish with small amounts of aluminum foil to prevent overcooking. • During the cooking time, the oven will ‘beep’ and prompt you to turn over/rearrange. • Allow large amounts of fish to stand for 3 to 5 minutes after cooking before serving. To Operate: Cover securely with plastic wrap. Press Sensor Cook Pad and turn Sensor Menu Dial to select Fish, then Start.

GINGERED WHOLE FISH Serves: 2 Ingredients: 1 (700 g) whole bream, cleaned 1 tablespoon sweet sherry 1 ⁄4 cup soy sauce 1 teaspoon minced ginger 3 green onions, sliced 1 tablespoon peanut oil Method: Place fish in a shallow casserole dish. Combine sherry, soy sauce, minced ginger, spring onions and peanut oil in a 1-litre jug. Pour sauce mixture over fish. Cover and cook on P4 for 4 to 5 minutes. Turn over and re-cover. Cook on P4 for 4 to 6 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Fish directions on this page.

FISH PIE Serves: 4 Ingredients: 500 g new potatoes, unpeeled 500 g marinara mix or mixed fish 1 ⁄2 onion 1 bay leaf 250 ml milk 2 tablespoons butter 2 tablespoons flour 1 ⁄2 cup milk, extra 2 hard-boiled eggs, roughly chopped 2 tablespoons chopped parsley 1 ⁄2 cup grated cheese 1 teaspoon paprika Method: Wash potatoes and pierce skins with a fork, place on a paper towel lined plate. Cook on P7 for 8 to 10 minutes. Set aside. In a 3-litre casserole dish combine fish, onion, bay leaf and milk. Cook on P6 for 4 to 6 minutes, stirring halfway through cooking. Strain and reserve milk, discard onion and bay leaf. Place butter in a 1-litre jug and cook on P10 for 30 to 60 seconds, stir in flour and slowly whisk in reserved milk. Cook on P10 for 2 to 3 minutes, stirring halfway through cooking. Stir in extra milk, eggs,parsley and fish cook on P7 for 1 to 2 minutes. Pour into a shallow casserole dish. Slice potatoes and layer over fish mixture. Sprinkle with grated cheese and paprika. Cook on P10 for 4 to 6 minutes.

butter onion, diced flour fresh parsley, chopped pepper prepared mustard milk can salmon, de-boned fresh bread crumbs grated cheese

BOUILLABAISSE Serves: 4 to 6 Ingredients: 2 tablespoons 2 1 4 425 g 1 ⁄2 cup 4 cups 1 ⁄3 cup 1 tablespoon 1 ⁄2 teaspoon 1 teaspoon

GARLIC PRAWNS Serves: 2 Ingredients: 60 g butter 1 teaspoon minced garlic 1 tablespoon lemon juice 1 tablespoon chopped parsley 500 g peeled green prawns Method: Place butter and garlic in a 1-litre dish and cook on P10 for 30 to 50 seconds. Add lemon juice, parsley and prawns. Cook on P6 for 5 to 7 minutes, stirring halfway through cooking. Serve in individual ramekins.

olive oil onions, sliced large leek, sliced cloves garlic, crushed can tomato pieces tomato paste hot fish stock dry white wine fresh thyme leaves saffron powder chilli powder freshly ground black pepper salt firm fish fillets, chopped green prawn meat, de-veined

500 g 500 g Method: Place oil, onions, leek and garlic in a 4 litre dish. Cover and cook on P10 for 6 to 8 minutes. Stir halfway through cooking. Add tomatoes , tomato paste, fish stock, wine, thyme, saffron, and chilli powder. Season with salt and pepper. Cook on P10 for 12 minutes. Add fish fillets and prawns. Cook on P10 for 7 to 8 minutes or until seafood is cooked. Serve garnished with fresh thyme. Noise When cooking fish, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced serveral times with a skewer.

1 ⁄2 teaspoon 11⁄2 cups 1 (440 g) 3 ⁄4 cup 1 ⁄3 cup Method: Place butter and onion in a 4-cup jug. Cook on P10 for 1 minute. Add flour and cook on P10 for 1 minute. Add parsley, pepper, mustard and gradually blend in milk. Cook on P10 for 2 to 3 minutes, stir halfway through cooking. Lightly mix through salmon and liquid into sauce. Pour into serving dish and top with Bouillabaisse bread crumbs and cheese. Cook for further 4 to 5 minutes on P10 power.

MALAY COCONUT FISH Serves: 4 Ingredients: 1 (400 ml) can coconut milk 1 tablespoon chilli sauce 1 lime zested piece peeled ginger, finely chopped 5 cm 1 tablespoon garam masala 1 tablespoon fish sauce 2 tablespoons brown sugar 800 g fish fillets, halved 1 ⁄4 cup fresh coriander leaves Method: Mix coconut milk, chilli sauce, lime rind, ginger, garam masala, fish sauce and brown sugar in a 2litre dish. Cover and cook on P10 for 8 minutes, stir halfway through. Add fish, ensuring all surfaces are coated well. Cover and cook on P5 for 6 to 7 minutes, turning fish halfway through cooking. Allow to stand for 5 minutes. Top with coriander leaves.

Serves: 4 Ingredients: 1 kg 1 ⁄4 cup 1 tablespoon 1 1 1 (425 g) 1 tablespoon 1 ⁄2 teaspoon 2 tablespoons

fresh mussels water olive oil leek, sliced clove garlic, crushed can tomato pieces tomato paste oregano chopped fresh basil freshly ground black pepper

Method: Place mussels and water into a bowl. Cover and cook on P7 for 4 to 6 minutes. Set aside. Place oil, leeks and garlic into a 3-litre dish. Cook on P10 for 2 minutes. Stir well, add tomatoes, tomato paste, oregano, basil and pepper. Mix well. Cook on P10 for 3 to 4 minutes. Add mussels. Cover and cook on P10 for 2 to 3 minutes. Serve immediately.

SALMON STEAKS WITH LIME BUTTER Serves: 4 Ingredients: 60 g butter 1 clove garlic, crushed 1 teaspoon grated fresh ginger 1 teaspoon grated lime rind 2 tablespoons lime juice 1 ⁄2 teaspoon sugar 500 g salmon, steaks Method: Place butter, garlic, ginger, lime rind, juice and sugar in a shallow dish. Cook on P7 for 1 to 2 minutes. Stir halfway through cooking. Add salmon steaks and coat with sauce. Cover and cook on P5 for 5 to 7 minutes. Stand for 2 to 3 minutes before serving. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Fish directions on page 34.

LEMON PEPPER FISH Serves: 2 Ingredients: 350 g fish fillets 1 ⁄4 cup lemon juice 1 teaspoon black pepper Method: Place fish, lemon juice and cracked black pepper in a 1-litre casserole dish. Cook on P6 for 4 to 6 minutes. Let stand for 3 minutes before serving. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Fish directions on page 34. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml of boiling water and 1 slice lemon in a large bowl, cook on P10 for 10 mins. Wipe out oven with a dry cloth.

SEAFOOD MARINARA Serves: 4 Ingredients: 750 g 2 tablespoons 1 2 1 tablespoon 1 ⁄4 cup 1 teaspoon

Marinara mix butter clove garlic, crushed tomatoes, peeled and chopped tomato paste white wine basil pepper chopped parsley

Method: Place marinara mix into a 2-litre casserole dish. Set aside. Place butter and garlic in 1-litre casserole dish. Cook on P7 for 1 minute. Add remaining ingredients (except seafood), to dish and cook on P10 for 5 minutes. Purée tomato mixture in blender or food processor and pour over seafood. Cook on P6 for 7 to 9 minutes, stir halfway through cooking. Stand for 5 minutes. Serve with salad and pasta.

OYSTERS KILPATRICK Makes: 12 Ingredients: 2 rashers bacon finely chopped 1 tablespoon worcestershire sauce 2 teaspoons lemon juice 1 tablespoon barbecue sauce 12 oysters in shell Method: Spread bacon on a dinner plate. Cover with paper towel and cook on P10 for 1 to 2 minutes. Mix together worcestershire sauce, lemon juice and barbecue sauce. Place oysters in shell evenly around dinner plate and sprinkle with bacon mixture. Pour some sauce mixture over each oyster. Cook on P10 for 1 to 11⁄2 minutes. Serve with drinks or as an entree.

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Cooking Whole Poultry by Micro Power Multiply the weight of the poultry by the minimum recommended minutes per 500 g. See chart below. Programme Micro Power and Time. After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer inserted into the muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate. A thermometer cannot be accurately inserted into a small bird. To check desired cooking of a small bird, juices should be clear and the drumsticks should readily move up and down after standing time. During cooking, it may be necessary to shield legs, wings and the breast bone with foil to prevent overcooking. Wooden toothpicks can be used to hold foil in place.

Season as desired, but salt after cooking. Browning sauce mixed with equal parts of butter will enhance the appearance. Poultry must be unstuffed. Tie legs together with cotton string. Place on a microwave rack set in a rectangular dish. Place poultry breast-side down: turn over halfway through cooking. Cover with wax paper to prevent splattering. If the poultry is not cooked enough, return it to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalize throughout the food and finishes the cooking process. If a large amount of juice accumulates in the bottom of the baking dish, occasionally drain it. If desired, reserve juices for making gravy. Less-tender birds should be cooked in liquid such as soup or broth. Use 1⁄4 cup per 500 g of poultry. Use an oven cooking bag or a covered casserole. Select a covered casserole deep enough so that bird does not touch the lid. If an oven cooking bag is used, prepare according to package directions. Do not use wire twist-ties to close bag. Use only nylon tie, a piece of cotton string, or a strip cut from the open end of the bag. Make six 2 cm slits on top of bag.

Cooking Poultry Pieces by Micro Power Cover with wax paper or paper towel. Use the chart below to determine recommended minimum cooking times. Arrange pieces skin-side down and evenly spread in a shallow dish. Turn or rearrange halfway through cooking. Shield wing tips, drumstick ends etc., if required.

Cooking Poultry by Micro Power

POULTRY POWER TEMPERATURE AFTER COOKING APPROX. COOKING TIME (minutes per 500 g)

COOKING CHICKEN PIECES BY SENSOR COOK (400 g - 1.0 kg)

SCRAMBLED EGGS Poultry and Eggs

• Suitable for cooking chicken pieces, such as wings, thighs, legs, breast fillets. • Chicken pieces should be completely thawed before cooking. • Marinate chicken pieces before cooking for added flavour and colour. • Arrange chicken pieces skin side down with thicker, meatier portions towards the edge of dish. • Cover securely with plastic wrap. • During the cooking time, the oven will ‘beep’ and instruct you to ‘Turn over/Rearrange’. Remove the plastic wrap completely from dish. There is no need to re-cover. • Let stand 5 to 10 minutes at the completion of cooking. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Chicken Pcs., then press Start.

COOKING EGGS BY MICRO POWER Boiled Eggs: Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause serious injury. Poached Eggs: The membrane on egg yolks must be pierced before cooking, otherwise steam will build up and cause yolk to pop.

Serves: 2 Ingredients: 4 x 61 g 4 tablespoons

eggs milk pinch of salt

Method: In 1-litre casserole dish, beat eggs lightly with whisk. Add milk and salt. Whisk until well combined. Cover dish with plastic wrap and cook on P6 for 2 to 21⁄2 minutes. Stir eggs and cook for further 21⁄2 to 3 minutes. Stand, covered, for 1 minute before serving.

POACHED EGGS Serves: 2 Ingredients: 2 x 61 g 1 ⁄2 cup

eggs hot tap water dash of vinegar pinch of salt

Method: Place one quarter of cup of water, dash of vinegar and pinch of salt into 2 ramekin dishes or small glass bowls. Heat water on P10 for 30 - 60 seconds. Break egg into the water and with toothpick pierce the egg yolk twice and egg white several times. Cover dishes with plastic wrap and cook on P6 for 1 to 11⁄2 minutes. Stand, covered, for 1 minute before serving. Note: The size of the eggs will alter cooking time.

Scrambled Eggs: Slightly undercook scrambled eggs as they will finish cooking during standing.

F00039Y40QP_CB.indd 38

GREEN PEPPERCORN CHICKEN ZUCCHINI SLICE Serves: 4 Ingredients: 500 g sliced chicken breast fillets 2 tablespoons green peppercorns 1 tablespoon seeded mustard 1 teaspoon chicken stock powder 2 tablespoons lemon juice 1 ⁄2 cup cream Method: Place chicken in a 3-litre casserole dish. Cook on P7 for 8 to 10 minutes stirring halfway through cooking. Mix together peppercorns, mustard, stock powder, lemon juice and cream. Pour over chicken, stir. Cook on P10 for 2 to 3 minutes.

Serves: 4 to 6 Ingredients: 4 1 2 cups 2 cups 1 cup 1 cup 5 125 ml 1 tablespoon

HONEY MUSTARD DRUMSTICKS THAI CHICKEN WINGS Serves: 3 to 4 Ingredients: 1 kg chicken wings 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons lime juice 1 teaspoon crushed garlic 1 teaspoon crushed ginger 1 teaspoon crushed chilli Method: Place wings into a shallow dish. Combine remaining ingredients and pour over wings. Marinate for at least 2 hours in the refrigerator. Drain chicken from marinade and return to dish. Cook on P7 for 15 to 20 minutes, rearranging halfway through cooking. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Chicken Pcs. directions on page 38.

Method: Lightly grease a 25 cm square microwave safe dish. Place bacon and onion in a 2-litre casserole dish and cook on P10 for 2 to 3 minutes. Allow to cool slightly. Stir in zucchini, carrot, cheese and flour. In a 1-litre bowl whisk together eggs, oil and parsley. Add to bacon mixture season with salt and pepper and stir until combined. Pour into prepared dish. Cook on P6 for 18 to 20 minutes.

CHICKEN BURRITOS Serves: 4 to 6 Ingredients: 1 clove garlic, crushed 2 large onions, chopped 1 teaspoon chilli powder (optional) 1 (35 g) packet taco seasoning mix 500 g chicken tenderloins, diced 425 g can red kidney beans, drained 1 ⁄2 cup tomato paste 1 ⁄2 cup water 1 cup grated cheese 10 tortillas Method: Place garlic, onion and chilli in a 3-litre casserole dish. Cook on P10 for 2 minutes.Stir in remaining ingredients except cheese and tortillas. Cover and cook on P7 for 16 to 18 minutes, stirring twice during cooking. Serve in warmed tortillas topped with grated cheese.

Serves: 3 to 4 Ingredients: 1.3 kg chicken drumsticks 2 tablespoons worcestershire sauce 1 ⁄4 cup honey 1 tablespoon seeded mustard 1 teaspoon curry powder Method: Place drumsticks into a shallow casserole dish. Mix together the remaining ingredients and combine with the drumsticks. Marinate for at least 2 hours in the refrigerator. Cook on P7 for 18 to 20 minutes, turning halfway through cooking. Serve with boiled rice or noodles.

rashers bacon, diced onion, diced grated zucchini grated carrot grated tasty cheese self raising flour eggs, lightly beaten vegetable oil fresh chopped parsley salt and pepper

CHICKEN CACCIATORE Serves: 4 Ingredients: 400 g can tomatoes 1 ⁄4 cup tomato paste 1 teaspoon minced garlic 1 onion, diced 2 teaspoons dried oregano 1 kg chicken drumsticks 1 ⁄4 red capsicum, sliced Method: Place all ingredients in a 2-litre casserole dish. Stir until combined. Cover and cook on P7 for 10 to 12 minutes. Turn chicken and stir. Cook on P7 for 10 to 12 minutes. HINT: After cooking whole poultry, cover with foil to retain heat while finishing the remainder of the meal.

CHICKEN ROLLS WITH HONEY MUSTARD HONEY SESAME DRUMSTICKS Serves: 4 to 6 Ingredients: 8 chicken thigh fillets 16 prunes, pitted 8 green onions, sliced 2 tablespoon flaked almonds 4 rashers rindless bacon, halved lengthwise Honey Mustard Glaze 1 tablespoon brown sugar 1 tablespoon French mustard 1 tablespoon honey 10 g butter, melted ground black pepper Method: Open out each thigh fillet and trim away fat. Place 2 prunes, some green onion and a few flaked almonds on each fillet. Roll fillets up and wrap a piece of bacon around each one. Secure with toothpicks. Blend all glaze ingredients together in a small bowl. Place chicken into a 3-litre dish in a single layer and brush with glaze mixture. Cook on P7 for 16 to 20 minutes, turning halfway through cooking.

Serves: 4 Ingredients: 1 kg chicken drumsticks 1 teaspoon garlic, chopped 1 teaspoon chopped ginger 1 ⁄4 cup soy sauce 1 ⁄4 cup honey 2 tablespoons sesame seeds Method: Place all ingredients in 2-litre bowl, stir until combined. Marinate for at least 2 hours or overnight. Remove chicken from marinade and place in shallow dish with the meatiest ends to the outside. Cook on P7 for 15 to 18 minutes, turning once during cooking. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Chicken Pcs. directions on page 38.

CHICKEN AND ASPARAGUS RISOTTO Serves: 4 Ingredients: 300 g 2 tablespoons 11⁄2 cups 1 4 cups 2 cups 1 ⁄4 cup 1 ⁄4 cup 1 tablespoon

fresh asparagus, chopped olive oil arborio rice clove garlic, crushed boiling chicken stock coarsely chopped cooked chicken grated fresh parmesan cheese cream ground black pepper chopped parsley coarsely grated parmesan cheese

CHICKEN WINGS IN LEMON SAUCE Serves: 4 to 6 Ingredients: 1 kg chicken wings 1 ⁄4 cup soy sauce 1 teaspoon ginger powder 2 cloves garlic, crushed 1 ⁄4 cup lemon juice Method: Place chicken wings in 3-litre casserole dish. Mix together remaining ingredients and pour over chicken wings. Marinate for 1 to 2 hours in the refrigerator. Cook, covered, on P7 for 15 to 20 minutes. Serve hot with rice. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Chicken Pcs. directions on page 38.

extra Method: Place asparagus into 2-litre dish and cook on P10 for 1 minute.Set aside. Place oil, rice and garlic in a large microwave safe bowl. Cook covered on P10 for 1 minute. Add 2 cups of boiling chicken stock, cook on P10 for 5 minutes. Stir twice during cooking. Add remaining chicken stock and cook on P10 for another 5 minutes. Add remaining ingredients along with asparagus and stir into risotto. Cook covered on P10 for 2 minutes. Stand for 5 minutes. Serve topped with extra parmesan and black pepper. HINT: • A No. 15 (1.5 kg) chicken will make 4 cups of diced cooked chicken. • 2 half breasts will make 2 cups of diced cooked chicken. • 1 chicken maryland will make 1 cup of diced cooked chicken. Chicken Wings in Lemon Sauce

F00039Y40QP_CB.indd 40

COQ AU VIN CHICKEN CURRY Serves: 4 to 6 Ingredients: 750 g chicken thigh fillets, diced 4 rashers bacon, chopped 8 baby onions, peeled 2 cloves garlic, crushed 1 ⁄2 cup white wine chicken stock 11⁄2 cups 1 ⁄4 cup tomato paste 300 g button mushrooms 1 tablespoon plain flour Method: Place chicken, bacon, onions and garlic in a 3-litre casserole dish cook on P10 for 8 to 10 minutes. Add remaining ingredients except flour cook on P6 for 20 to 25 minutes, stirring halfway through cooking. Mix flour with two tablespoons water and stir into chicken mixture. Cook on P10 for 2 to 3 minutes. Serve with rice or crusty bread.

Serves: 4 Ingredients: 1 onion, chopped 2 tablespoons red curry paste 500 g chicken fillets, sliced 1 tablespoon fish sauce 1 tablespoon brown sugar 2 cups finely sliced vegetables 1 cup coconut milk Method: Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 2 to 3 minutes. Add chicken and combine. Cook on P7 for 6 minutes, stirring once during cooking. Add fish sauce, brown sugar, vegetables and coconut milk. Stir well. Cover and cook on P10 for 4 to 6 minutes. Serve with Jasmine rice.

Serves: 4 Ingredients: 1 500 g 11⁄4 30 g 1 1 2 1 cup 2 teaspoon 1 ⁄2 cup 3 ⁄4 cup

cooked BBQ chicken potatoes, peeled and thinly sliced cups water butter onion, finely chopped clove garlic, crushed tablespoons plain flour chicken stock french mustard cream grated tasty cheese paprika

Method: Remove chicken meat from bones. Place potatoes and water in a 2-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes. Drain. Combine chicken and potatoes. Set aside. Place butter in a 4-cup glass jug and cook on P7 for 40 seconds. Add onion and garlic to jug and cook on P10 for 1 to 2 minutes. Add flour and stir. Gradually add stock and blend to a smooth paste. Cook on P10 for 2 to 3 minutes. Stir every minute. Add mustard and cream. Stir well. Pour sauce over chicken and potato mixture. Sprinkle with cheese and paprika. Cook on P7 for 4 to 6 minutes. Serve with vegetables.

Serves: 4 to 6 Ingredients: 1 onion, finely chopped 1 clove garlic, crushed 1 teaspoon finely grated root ginger 2 teaspoons ground coriander 1 ⁄2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon chilli powder 3 tablespoons vinegar 1 kg chicken breast fillets, cut into strips 1 cup chicken stock 1 ⁄4 cup coconut cream Method: Place onion, garlic and ginger in a 3-litre dish and cook on P10 for 2 to 3 minutes. Add spices and vinegar to onion mixture and cook on P10 for 1 to 2 minutes. Add chicken and stock to onion mixture and cook on P6 for 10 to 15 minutes , stirring 2 to 3 times. Before serving, stir through coconut cream. Heat for 1 to 2 minutes on P6. Serve with rice, pappadums and sambals.

For best results, select roasts that are uniform in shape. Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway through cooking, turn roasts. Half hams should be shielded by wrapping an 8 cm wide strip of foil around the large end of the ham. Secure to the body of the ham with wooden toothpicks. Fold 3 cm over cut surface. For shank ham halves, shield shank bone by cupping it with foil. One third of the way through cooking, remove ham from oven and cut off skin. Turn fat side up and reshield edges. If desired, glaze last 10 to 20 minutes of cooking. Loosely cover baking dish with wax paper or paper towel to prevent splatter. If a large amount of juice accumulates in the bottom of the dish, drain occasionally. If desired, reserve for making gravy. Multiply the weight of the roast by the minimum recommended times per 500g. Programme Micro Power and Time. Meats can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the

beginning of cooking, remove foil halfway through the cooking time. Beef and pork rib roasts should be shielded around the bones. Foil should extend about 5 cm down from bones. The shank and thin ends of boneless roasts should also be shielded. Make sure foil does not touch the sides of the oven, as arcing may occur. Canned hams should be shielded on the top cut-edge with a 3 cm strip of foil. Wrap strip of foil around ham and secure to body of ham with wooden toothpicks. Fold 2 cm over cut surface. After heating, check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes. During standing time the internal temperature equalises and the temperature rises 5°C to 10°C.

Cooking Less-Tender Cuts of Meat by Microwave Power Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use 1⁄2 to 2 cups of soup, broth, etc. per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat. Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is used, prepare the bag according to package directions. Do not use wire or metal twist-

ties. Use the nylon tie provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm slits in top of bag to allow steam to escape. Multiply the weight of the roast by the minimum recommended minutes per 500g as suggested in the chart below. Programme Power and Time. Turn meat over halfway through cooking. Meat should be tender when cooked.

Cooking Meat by Microwave Power

MEAT POWER APPROX. COOKING TIME (minutes per 500 g)

Beef Roasts Medium Rare Medium Well Pot Roast

10 to 12 12 to 14 14 to 16 25 to 30

Pork Leg of Pork Loin of Pork Ham Canned (fully cooked)

11 to 13 11 to 13 4 to 5

COOKING CURRIES BY SENSOR COOK LAMB KORMA

(250 g - 750 g) (Weight of only meat)

Serves: 4 Ingredients: 1 onion, diced 500 g lamb, cubed 1 ⁄3 cup korma curry paste 2 cups carrots sliced 250 ml tomato puree 250 ml beef stock 2 tablespoons natural yoghurt Method: Place onion, lamb, curry paste and carrot in a 3-litre casserole dish. Cook on P10 for 6 minutes. Add tomato puree and beef stock and stir, cook on P6 for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Curries directions on this page.

• See chart below for quantities to use. • Cut meat and vegetables into even size pieces. • Place curry paste, meat, onion and hard vegetable into a suitable size casserole dish, do not use plastic dishes. Cover securely with plastic wrap. Select curries then Start. • When the oven beeps add remaining ingredients including liquid and continue to cook, uncovered by pressing Start. • At the end of cooking time, allow to stand for 5-10 minutes. To Operate: Cover securely with plastic wrap. Press Sensor Cook Pad and turn Sensor Menu Dial to select Curries, then Start.

THAI BEEF CURRY MUSSAMAN BEEF CURRY Serves: 4 Ingredients: 500 g round steak diced 1 ⁄3 cup mussaman curry paste 400 g potato diced 250 ml coconut milk 250 ml beef stock 1 tablespoon brown sugar Method: Place steak, curry paste and potato in a 3-litre casserole dish cook on P10 for 6 minutes. Add coconut milk, beef stock and brown sugar, stir, cook on P5 for 40 minutes. Stir once during cooking serve with jasmine rice. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Curries directions on this page.

Serves: 4 to 6 Ingredients: 1 onion, thinly sliced 2 tablespoons Thai green curry paste 500 g thinly sliced lean beef 1 ⁄2 red capsicum, thinly sliced 1 carrot, thinly sliced 1 zucchini, sliced 200 g broccoli, broken into flowerets 1 cup coconut milk 1 tablespoon soy sauce 1 tablespoon lemon juice 2 tablespoons shredded fresh basil 1 ⁄2 cup roasted unsalted peanuts Method: Place the onion and curry paste into a 4-litre dish. Cook on P10 for 2 to 3 minutes. Add the beef and cook on P10 for 4 to 6 minutes, stirring halfway through cooking. Add the vegetables and coconut milk and cook on P10 for 6 to 8 minutes. Mix in the soy sauce, lemon juice and basil and serve sprinkled with peanuts.

HINT: TO COOK PAPPADUMS: Place on paper towel lined microwave safe plate. Cook on P10 for 10 to 20 seconds for each pappadum, turning halfway through cooking. Allow to stand 1 minute before serving.

General Guide to Curries for Sensor Cook Serves

Amount of liquid (coconut milk, stock)

Weight of hard vegetables

GOULASH FRENCH ONION BEEF CASSEROLE Serves: 4 Ingredients: 1 onion, chopped 1 clove garlic, crushed 1 tablespoon butter 2 tablespoons tomato paste 1 ⁄2 teaspoon paprika 500 g lamb, diced 1 small capsicum, diced 1 cup beef stock 2 tablespoons flour 2 tablespoons water 2 tablespoons sour cream Method: Place onion, garlic and butter in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add tomato paste and paprika. Cook on P10 for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on P6 for 25 to 30 minutes, stirring halfway through cooking. Mix flour with 2 tablespoons of water and stir into goulash mixture. Cook on P10 for 1 to 2 minutes. Stir in sour cream and serve with pasta and rice.

Serves: 4 Ingredients: 100 g onion, chopped 1 teaspoon minced garlic 200 g diced potatoes 500 g beef, diced 2g carrots, diced 1 ⁄3 cup tomato paste 1 cups beef stock 100 g whole button mushrooms 1 ⁄4 cup frozen peas Method: Place onion and garlic in 3-litre casserole dish. Cook on P10 for 1 to 2 minutes. Add remaining ingredients, except mushrooms and peas. Stir until combined. Cover and cook on P10 for 8 minutes. Stir and cook on P4 for 28 to 30 minutes. Add mushrooms and frozen peas. Stir cook on P4 for 14 to 15 minutes.

HINT: It is better to cook meat for a lesser time in a recipe and add extra time if needed. This will prevent over cooking.

PEPPER POT BEEF Serves: 4 Ingredients: 1 teaspoon minced garlic 1 red capsicum, sliced 400 g can tomatoes 425 g can tomato puree 750 g cubed beef 1 ⁄4 cup tomato paste 1 tablespoon worcestershire sauce 1 teaspoon cracked black pepper Method: Combine all ingredients in 3-litre casserole dish. Cook on P7 for 15 minutes. Stir, cook on P6 for 25 minutes. Serve with boiled or steamed rice.

BEEF BOURGUIGNONNE Serves: 4 to 6 Ingredients: 750 g diced chuck steak 4 rashers bacon 6 pickling, onions 2 teaspoon minced garlic 1 ⁄4 cup red wine 125 ml tomato puree 1 ⁄2 cup beef stock 1 teaspoon minced chilli 1 teaspoon dried tarragon 250 g button mushrooms, halved Method: Place all ingredients except mushrooms in a 3-litre casserole dish, stir until combined. Cover and cook on P7 for 10 to 15 minutes. Stir and cook on P6 for 25 to 30 minutes. Stir and add mushrooms halfway through cooking

BARBECUED MARINATED SPARE RIBS Serves: 4 Ingredients: 1 kg pork spare ribs 3 ⁄4 cup fruit chutney 3 ⁄4 cup tomato sauce 1 tablespoon soy sauce 1 tablespoon worcestershire sauce Method: Place all ingredients in 3-litre casserole dish and marinate for several hours or overnight. Cook ribs covered on P7 for 20 to 25 minutes, turning once during cooking.

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LASAGNE GINGERED PORK STIR FRY Serves: 4 Ingredients: 500 g sliced lean pork 1 ⁄4 cup teriyaki sauce 1 tablespoon honey 2 teaspoons minced ginger 2 teaspoons cornflour 1 onion, sliced 300 g sugar snap peas, trimmed 1 zucchini, sliced 1 ⁄2 red capsicum, sliced 2 green onions, sliced 1 ⁄2 cup bean sprouts 1 tablespoon toasted sesame seeds Method: Place pork, teriyaki sauce, honey, ginger and cornflour in a 2-litre dish. Cover and marinate in the refrigerator for 2 hours. Place onion in a 3 litre dish. Cook on P10 for 1 to 2 minutes. Add marinated pork and sauces and cook on P7 for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

CORNED BEEF Serves: 4 Ingredients: 1.5 to 1.7 kg corned silverside 1 tablespoon brown sugar 1 tablespoon white vinegar 1 onion, cut in half 4 cloves 6 peppercorns 1 bay leaf 3 cups water Method: Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on P10 for 10 minutes. Turn meat, cover and cook on P3 for 11⁄4 to 11⁄2 hours. Stand corned silverside in cooking liquid for 10 minutes before carving. Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on P3.

Serves: 4 to 6 Ingredients: Meat Sauce: 500 g minced beef 2 small onions, chopped 1 clove garlic, chopped 1 (425 g) can tomato purée 1 cup beef stock 1 ⁄4 cup chopped basil 1 tablespoon cracked black pepper Cheese Sauce: 80 g butter 1 ⁄4 cup flour 500 ml milk 1 ⁄2 cup grated cheese 1 ⁄2 cup Parmesan cheese 12 lasagne sheets, cooked 1 ⁄2 cup extra grated cheese Method: Meat Sauce: Combine all meat sauce ingredients in 4-litre casserole dish. Cook on P7 for 30 to 35 minutes, stirring several times during cooking. Set aside. Cheese Sauce: Melt butter in 2-litre jug on P10 for 30 to 40 seconds. Add flour and mix well. Gradually stir in milk. Cook on P10 for 3 to 4 minutes. Stirring halfway through cooking. Add grated cheese and Parmesan cheese. Cook on P10 for 50 to 60 seconds. Spoon quarter of the meat sauce into the base of 25 x 25 cm deep casserole dish. Top with three lasagne sheets. Spoon another quarter of meat sauce over the lasagne sheets and spread with cheese sauce. Continue with remaining ingredients. Top with meat and cheese sauce. Sprinkle with extra cheese and cook on P7 for 20 to 25 minutes.

LAMB PILAU Serves: 4 Ingredients: 1 tablespoon 1 600 g 400 g 2 tablespoon 1 teaspoon 1 cup 600 ml 150g

oil large onion, sliced lean diced lamb can tomato pieces garam masala dried thyme long grain rice hot chicken stock natural yoghurt freshly ground black pepper

Method: Place the onion and oil in a 3 litre dish. Cover and cook on P10 for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on P7 for 10 minutes. Stir. Cook on P7 for a further 10 minutes. Add the rice and chicken stock and cook covered on P5 for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

SPAGHETTI MEAT SAUCE Serves: 4 to 6 Ingredients: 500 g 1 1 teaspoon 1 (425 g) 1 cup 2 1 teaspoon

minced beef onion, chopped minced garlic can tomatoes tomato paste beef stock cubes dried mixed herbs pepper

Method: Combine all ingredients in a 3-litre casserole dish. Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to 16 minutes. Stir halfway through cooking. Serve with spaghetti.

BEEF STROGANOFF Serves: 4 Ingredients: 1 onion, sliced 1 teaspoon minced garlic 1 teaspoon paprika 750 g rump steak sliced thinly 2 tablespoons tomato sauce 2 tablespoons worcestershire sauce 1 beef stock cube 200 g sliced mushrooms 1 ⁄3 cup sour cream Method: Place all ingredients (except sour cream and mushrooms) in a 3-litre casserole dish. Stir until combined. Cook on P7 for 7 to 9 minutes, stirring once during cooking. Add mushrooms. Stir and cook on P7 for 3 to 4 minutes. Stir through sour cream.

CHINESE BEEF AND VEGETABLES Serves: 4 to 6 Ingredients: 500 g rump steak sliced 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 tablespoon soy sauce 1 ⁄4 cup Hoisin sauce 1 ⁄4 cup sweet chilli sauce 3 cups sliced vegetables Method: Place steak, ginger and garlic in a 3-litre casserole dish. Cook on P10 for 1 minute. In 1-cup jug, combine soy sauce, Hoisin sauce and sweet chilli. Add to meat mixture. Cook on P10 for 3 to 4 minutes. Add the vegetables, cover and cook on P10 for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes before serving.

SEASONED ROAST LAMB Serves: 4 to 6 Ingredients: 1.4 kg leg of lamb 1 tablespoon seeded mustard 1 tablespoon rosemary Method: Place lamb fat side down on rack set in a 3-litre dish. Brush with mustard and rosemary. Cook on P6 for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

CHILLI BEEF Serves: 4 Ingredients: 500 g topside beef mince 1 teaspoon minced garlic 1 (35 g) packet chilli seasoning mix 1 (400 g) can tomato purée 1 (440 g) can kidney beans, drained Method: Place all ingredients in a 3-litre dish. Mix well. Cook on P10 for 17 to 19 minutes. Stir halfway through cooking. Serve in taco shells with chopped tomatoes and shredded lettuce or with a salad and crusty bread.

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Cooking Fresh Vegetables By Micro Power Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on P10 according to time recommended in the chart. Halfway through cooking, stir, turn vegetables

over or rearrange. Vegetables that are to be cooked whole and unpeeled, need to be pierced to allow steam to escape. Place vegetables on a paper towel lined dinner plate. Allow to stand, covered, according to the time indicated in the charts.

Cooking Fresh Vegetables by Micro Power Vegetables should be covered and cooked on P10 power for best results. Weights given are trimmed weights.

VEGETABLE Beans (finely sliced)

COOKING PROCEDURE Covered dish with 1⁄4 cup water 1

Covered dish with ⁄4 cup water Covered with 1 cup water in 4-litre dish. Stand after cooking - 5 mins. Covered dish with 1⁄4 cup water. 1

1 to 3 3 to 5 14 to 18 4 to 6

Covered dish with ⁄4 cup water.

Shredded, with 1⁄4 cup water in covered dish.

4 (sliced finely) 250 g

With 1⁄4 cup water in covered dish.

With 1⁄4 cup water in covered dish.

6 stalks (400 g) cut in 1 cm pieces

With 1⁄4 cup water in covered dish.

Brush with melted butter and cook in covered dish.

Dice with 1⁄4 cup water in covered dish.

Cook with 2 tablespoons butter in covered dish.

Cut in quarters with 1⁄4 cup water in covered dish.

Shell peas and place with ⁄4 cup water in covered dish.

Peeled and quartered with 1⁄4 cup water. Covered. Cook uncovered on paper towel lined plate.

Peeled and cut into uniform pieces with 1⁄4 cup water in covered dish.

Remove stem, cut leaves into small pieces. Cook with 1⁄4 cup water in covered dish.

In serving size pieces with 2 tablespoons water in covered dish.

Peeled and sliced finely with 1⁄4 cup water in covered dish.

Sliced and cooked covered.

Cut in 2 cm pieces in covered dish.

Potatoes-Mashed -Jacket

QUANTITY APPROX. COOKING TIME (in minutes) on P10

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Cooking Frozen Vegetables By Micro Power Remove vegetables from package and place in an appropriate sized container. Vegetables frozen in a pouch should be placed on a dish and the top pierced. Cook on P10 according to directions given in chart. Vegetables should be cooked covered with

a lid or plastic wrap. Halfway through cooking, stir, turn vegetables over or rearrange. Stir after cooking. Allow to stand for 2 to 3 minutes before serving.

Cooking Frozen Vegetables by Micro Power

Vegetables and Legumes

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Corn ( ⁄2 cob) Corn (cobs)

Cook in covered 2-litre dish. Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cook in covered 2-litre dish.

Cooking Dried Beans or Peas by Micro Power Place hot tap water in 4-litre dish. Bring hot water to the boil on P10 for 10 to 12 minutes. Add beans and 2 tablespoons oil to water. Cook according to directions in chart. Stir. Allow to stand, covered, for 15 to 20 minutes. Note: Beans such as red kidney beans and lima beans should be soaked overnight before cooking. 250 g of dried beans equals about 3 cups cooked beans. Use in place of canned beans.

Cooking Dried Beans and Peas by Micro Power

CONTAINER AMOUNT OF HOT WATER APPROX. TIME TO BOIL HOT WATER on P10 (in minutes)

COVERED TO COOK BEANS on P3 (in minutes)

COVERED Lentils (250 g)

Beans (250 g) Soaked overnight

COOKING FROZEN VEGETABLES BY SENSOR COOK (125 g - 1.0 kg) • Suitable for all types of frozen vegetables. • Place in a suitable size dish. Do not use plastic dishes. • Best results are achieved if large quantities are placed in a single layer. • Add 1 tablespoon to 1⁄4 cup water to vegetables, if desired. • Butter, herbs etc. may be added before heating, but do not add salt until serving. • Cover securely with plastic wrap. • During the cooking time, the oven will ‘beep’ and prompt you to stir/rearrange vegetables. • At the end of the cooking time, stir vegetables and let stand, covered, for 2 to 3 minutes.

COOKING LEGUMES BY SENSOR COOK (1 cup - 4 cups)

• Suitable for cooking all types of leaf, green and soft varieties of vegetables, including broccoli, squash cauliflower, cabbage, asparagus, beans, celery, zucchini, spinach, capsicum or a mixture of these. • All vegetables should be trimmed or prepared and cut into evenly sized pieces. • Add 1 tablespoon to 1⁄4 cup of water to vegetables if dehydrated or a softer cooked texture is desired. • Place in a suitable size dish. • Butter, herbs, etc., may be added before heating, but do not salt vegetables until serving. • Cover dishes securely with plastic wrap. • At the completion of heating, stir larger quantities of vegetables. Let stand, covered, for 2 to 3 minutes. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Vegetables, then Start.

• Suitable for cooking chickpeas, split peas dried Potatoes beans and peas and brown rice. (125 g - 1.0 kg by Sensor Cook) • Cover legumes with cold water and soak overnight, • Suitable for cooking root vegetables such as drain. potatoes, sweet potatoes, pumpkin, onions, swede, • Place legumes and boiling water into an appropriate carrots, turnip and beetroot. sized dish. (See table for quantities) • All vegetables should be trimmed or prepared and Amount of Amount of Dish Size cut into even sized pieces. Legumes Boiling Water • Add 1 tablespoon to 1⁄4 cup of water to vegetables if • dehydrated or a softer cooked texture is desired. 1 cup 3 cups 2 litre • Place into an appropriate size dish and Cover 2 cups 4 cups 3 litre securely with plastic wrap. 3 cups 6 cups 4 litre • If desired, butter, herbs etc. may be added but do not add salt until after cooking. 4 cups 8 cups 4 litre • During the cooking time, the oven will ‘beep’ and • Cover securely with plastic wrap. prompt you to stir/rearrange the vegetables. • Anytime during cooking the oven will beep and • At the completion of cooking, stir larger quantities of prompt you to stir. Remove covering. vegetables. Let stand, covered, for 2 to 3 minutes. • At the end of cooking time, allow legumes to stand for 5 minutes if required. To Operate: To Operate: Press Sensor Cook Pad and turn Sensor Menu Press Sensor Cook Pad and turn Sensor Menu Dial to select Potatoes, then Start. Dial to select Legumes, then Start.

Vegetables and Legumes

To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Frozen Veg., then Start.

COOKING VEGETABLES AND ROOT VEGETABLES BY SENSOR COOK Vegetables (125 g - 500 g by Sensor Cook)

Serves: 4 to 6 Ingredients: 900 g 2 2 2 3 1 teaspoon 415 g 1 cup 2 tablespoon 3 ⁄4 cup 1 ⁄2 cup

red lentils turmeric can coconut milk water crushed red chilli crushed garlic lemon juice to taste

Method: Place all ingredients in a 2 litre casserole dish. Stir and cook on P7 for 18 to 20 minutes, stirring twice during cooking. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Legumes directions on page 49.

New potatoes onions, diced carrots, diced stalks celery, sliced cloves garlic, crushed curry powder can diced tomatoes vegetable stock tomato paste red lentils, washed grated cheese paprika chopped parsley

1 tablespoon Method: Wash potatoes and place onto a paper towel lined CHICKPEA SALAD WITH CORIANDER DRESSING plate. Cook on Potatoes or P7 for 10 to 12 minutes. Set aside. Place onion, carrot, celery and garlic into Serves: 4 to 6 a 3 litre dish. Cook on P7 for 8 minutes. Add curry Ingredients: powder and cook on P7 for a further 1 minute. Add 1 cup dried chickpeas, water for soaking tomatoes, stock, tomato paste and lentils. Cook on 3 cups boiling water P7 for 20 to 24 minutes. Slice potatoes thickly and 1 red capsicum, diced layer over the top of lentil mixture. Sprinkle with 1 lebanese cucumber, diced grated cheese, paprika and parsley. Cook on P10 for 250 g cherry tomatoes, quartered 4 to 6 minutes. 1 spanish onion, diced To cook by Sensor Cook: Coriander Dressing: Prepare potatoes as above. Cover securely with 1 ⁄2 cup lemon juice plastic wrap. Refer to Potatoes directions on page 2 teaspoons sugar 49. 1 ⁄2 cup chopped fresh coriander 1 teaspoon chopped red chilli Method: HUMMUS Cover chickpeas with water and soak overnight. Ingredients: Drain. 1 cup chick peas, water for soaking Place chickpeas and boiling water into a 3-litre dish 3 cups boiling water and cook on P7 for 25 to 30 minutes. 2 tablespoons lemon juice To cook by Sensor Cook: 2 teaspoon turmeric Prepare as above. Cover securely with plastic wrap. 1 ⁄4 cup tahini ( sesame paste ) Refer to Legumes directions on page 49. 1 tablespoon minced garlic Drain and allow to cool. 2 tablespoons olive oil Combine remaining salad ingredients in a large bowl Method: and mix well. Place chick peas and water into a 4-litre casserole Dressing: dish and soak overnight. Drain. Combine all ingredients in a screw top jar, shake Place chickpeas and boiling water into a 3-litre well. Pour over salad and toss well. casserole dish and cook on P7 for 25 to 30 minutes. Drain. Process with remaining ingredients. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Legumes directions on page 49.

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CHEESY MASHED POTATOES HERBED VEGETABLES Serves: 4 Ingredients: 500 g potatoes, peeled and diced 1 ⁄4 cup water 1 ⁄3 cup milk 1 ⁄4 cup grated cheese Method: Place potatoes and water in a 2-litre casserole dish. Cover and cook on P10 for 10 minutes. To cook by Sensor Cook Prepare potatoes as above. Cover securely with plastic wrap. Refer to Potatoes directions on page 49. Drain. Mash potatoes with potato masher. Add milk and grated cheese. Mix well. Cook on P10 for 1 minute. Stir well before serving.

Serves: 4 to 6 Ingredients: 200 g sliced snow peas 200 g sliced carrots 200 g sliced zucchini 2 tablespoons chopped fresh parsley Method: Place snow peas, carrots and zucchini in a 2-litre casserole dish. Cover. Cook on P10 for 5 to 7 minutes, stirring once during cooking. Sprinkle with parsley. Serve.

Serves: 4 to 6 Ingredients: 200 g mushrooms, sliced 1 eggplant, chopped 200 g zucchini, sliced 1 capsicum, sliced 1 onion, sliced 400 g can tomatoes 1 ⁄2 cup tomato paste 1 tablespoon chopped basil 1 teaspoon minced garlic Method: Place mushrooms, eggplant, zucchini, capsicum and onion in a 3-litre casserole dish. Cover. Cook on P10 for 6 minutes. Add tomatoes, tomato purée, herbs and garlic. Re-cover and cook on P10 for 6 to 8 minutes.

POTATO BAKE Serves: 4 to 6 Ingredients: 750 g peeled and sliced potatoes 300 ml cream 1 ⁄4 cup milk 3 green onions, sliced 2 bacon rashers, chopped 1 ⁄2 cup grated cheese Method: Combine potatoes, cream and milk in 2-litre casserole dish. Cook on P10 for 15 to 18 minutes. Top with green onions, bacon and cheese. Cook on P10 for 5 minutes.

HINT: It is better to slightly undercook vegetables as they will soften on standing. Allow to stand, covered, with plastic wrap or a lid.

CABBAGE HAM AND ONION Serves: 6 Ingredients: 500 g 2 tablespoons 1 1 tablespoon 125 g

cabbage, shredded water onion, finely chopped butter ham, finely chopped salt and pepper

Vegetables and Legumes

TOMATO VEGETABLE CASSEROLE THAI VEGETABLE CURRY Serves: 4 Ingredients: 1 onion, sliced 2 tablespoons green curry paste 3 cups sliced vegetables 440 g can chick peas, drained 1 cup coconut milk 1 tablespoon lemon juice 1 tablespoon soy sauce 1 ⁄2 cup chopped nuts Method: Place onion and curry paste in a 3-litre casserole dish. Cook on P10 for 2 minutes. Add vegetables, chick peas, coconut milk, lemon juice and soy sauce. Cook on P10 for 6 to 8 minutes. Sprinkle with chopped nuts. Serve with jasmine rice.

Method: Place cabbage and water in a 3-litre casserole dish. Cover and cook on P10 for 8 to 10 minutes. To cook by Sensor Cook: Prepare potatoes as above. Cover securely with plastic wrap. Refer to Vegetables directions on page 49. Drain and set aside. Place onion and butter in a 1-litre casserole dish and cook on P10 for 2 to 3 minutes. Add onion mixture and ham to cabbage and mix well. Return to oven and cook on P10 for 2 to 3 minutes. Season with salt and pepper. Serve.

Serves: 4 Ingredients: 500 g

trimmed cauliflower and cut into pieces water butter small onion, finely chopped flour milk grated tasty cheese

2 tablespoons 2 tablespoons 1 2 tablespoons 1 cup 1 ⁄2 cup Method: Place cauliflower and water in a shallow casserole dish. Cover and cook on P10 for 6 to 8 minutes. Ardennis Style Potatoes To cook by Sensor Cook: Prepare potatoes as above. Cover securely with plastic wrap. Refer to Potatoes directions on page CREAMED SPINACH 49. Serves: 4 Stand, covered, while making sauce. Place butter Ingredients: and onion in 4-cup glass jug. Cook on P10 for 1 1 bunch spinach, roughly chopped to 2 minutes. Stir in flour and cook on P10 for 1 4 green onions, finely chopped minute. Add milk gradually. Stir well. Cook on P10 1 clove garlic, crushed for 2 to 3 minutes, stirring halfway through cooking. 2 tablespoons sour cream Drain cauliflower and pour over sauce. Sprinkle with salt and pepper cheese. Cook on P7 for 1 to 2 minutes. Method: Note: Depending on size and arrangement of Cook washed spinach leaves, green onions and cauliflower pieces, timing will vary. garlic in a covered 3-litre casserole dish on P10 for 5 to 7 minutes. HINT: To cook by Sensor Cook: TO SKIN TOMATOES: Cut a cross into the tomato Prepare potatoes as above. Cover securely with skin. Place 1 cup of hot tap water in a 2 cup jug plastic wrap. Refer to Vegetables directions on page or bowl and heat on P10 for 11⁄2 minutes or until 49. boiling. Add 1 tomato and heat for a further 20 to Drain well by squeezing between two dinner plates. 30 seconds. Remove and repeat procedure with Stir through sour cream. Season to taste. Cook on remaining tomatoes. The skin will loosen and can P10 for 1 to 2 minutes. Serve. be easily removed.

ARDENNIS STYLE POTATOES Serves: 4 Ingredients: 4 100 g 3 tablespoons 50 g 1 ⁄2 cup

medium sized potatoes ham, finely diced snipped chives butter grated Cheddar cheese ground black pepper

CORN ON THE COB Serves: 4 Ingredients: 4 2 tablespoons

corn cobs butter salt and pepper

Method: Place corn cobs in 3-litre casserole dish and dot with butter. Cook, covered, on P10 for 10 to 12 minutes. Method: Stand, covered, for 5 minutes. Season with salt and Scrub potatoes, wash and pat dry with paper towel. pepper. Prick skins and place in a 2-litre casserole dish. Cook on P10 for 6 to 8 minutes To cook by Sensor Cook: Prepare potatoes as above. Cover securely with To cook by Sensor Cook: plastic wrap. Refer to Vegetables directions on page Prepare potatoes as above. Cover securely with plastic wrap. Refer to Potatoes directions on page 49. 49. Allow to cool slightly. Cut tops off potatoes and scoop out pulp from centre, leaving 1 to 2 cm in shell. Mash pulp and combine with remaining ingredients. Spoon filling back into potato shells. Place potatoes in 2-litre casserole dish. Cook on P10 for 2 to 3 minutes.

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HONEY GLAZED CARROTS AND SUGAR SNAP PEAS Serves: 4 Ingredients: 250 g brussels sprouts 2 tablespoons butter 150 g bacon, finely chopped 1 onion, finely chopped 1 teaspoon dill or basil 1 teaspoon sugar Method: Wash and drain brussels sprouts. Cook in a covered 2-litre casserole dish on P10 for 4 to 5 minutes. To cook by Sensor Cook: Prepare potatoes as above. Cover securely with plastic wrap. Refer to Vegetable directions on page 49. Drain and set aside. Place remaining ingredients in separate 1-litre casserole dish. Cook on P10 for 3 to 5 minutes. Add brussels sprouts and cook on P10 for 1 to 2 minutes. Serve.

Serves: 4 to 6 Ingredients: 350 g carrots (approximately 4) 150 g sugar snap peas, trimmed 2 tablespoons brown sugar 2 teaspoons butter 2 tablespoons honey 1 tablespoon toasted sesame seeds Method: Peel and thinly slice carrots. Combine all ingredients in a 2-litre casserole dish. Cover and cook on P10 for 6 to 8 minutes, stirring halfway through cooking. Serve. To cook by Sensor Cook: Prepare potatoes as above. Cover securely with plastic wrap. Refer to Vegetable directions on page 49.

VEGETABLE FRITTATA Serves: 4 to 6 Ingredients: 400 g potatoes, thinly sliced 1 ⁄2 red capsicum, sliced into strips 1 ⁄2 green capsicum, sliced into strips 1 tomato, diced 2 tablespoons fresh basil, chopped 4 eggs 1 ⁄3 cup sour cream 1 ⁄2 teaspoon cracked black pepper 1 ⁄2 cup grated tasty cheese Method: Place potatoes in a 2-litre shallow dish. Cook on P10 for 5 to 7 minutes. Arrange capsicum in a circular pattern on top of potato sprinkle with tomato and basil. Beat together eggs and sour cream in a jug. Pour over vegetables. Cook on P6 for 3 to 5 minutes. Sprinkle with pepper and cheese and cook on P6 for 7 to 9 minutes.

PARMESAN ASPARAGUS Serves: 2 to 4 Ingredients: 1 bunch of asparagus spears 2 tablespoons water 1 tablespoon butter 1 clove garlic, crushed 1 tablespoon grated Parmesan cheese Method: Place asparagus and water in a 2-litre casserole dish. Cover and cook on P10 for 1 to 2 minutes. Drain. Place butter and garlic in a small dish and cook on P10 for 1 minute. Add drained asparagus and mix lightly. Cook on P10 for a further 1 minute. Sprinkle Parmesan cheese over asparagus. Serve.

Vegetables and Legumes

Cooking Rice by Micro power

Rice, Pasta and Noodles

Follow directions in chart for recommended dish size, amounts of water and cooking time. Add rice to water. Add salt and butter according to package directions. Cook on P10 for time recommended in

chart. Allow to stand, covered, before serving. For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving. APPROX. TIME TO COOK RICE on P10 UNCOVERED (in minutes)

STANDING TIME (in minutes)

ITEM CONTAINER AMOUNT OF WATER RICE Quick Cook Brown (1 cup)

COOKING RICE BY SENSOR COOK (1 cup - 21/2 cup)

FRAGRANT COCONUT RICE

• Suitable for cooking short and long grain rice including spceialty rices. • It is not suitable for cooking brown rice or wild rice. • Place rice with water at room temperature in a suitable dish. We recommend the following proportions of rice to cold tap water: Rice 1 cup 11⁄2 cups 2 cups 21⁄2 cups

1 ⁄2 cups 21⁄2 cups 31⁄2 cups 41⁄2 cups

Dish Size 3 litre 3 litre 4.5 litre 4.5 litre

It may be necessary to adjust the water to your personal preference. • Using a large size dish will prevent the rice from boiling over. • Do not cook rice in plastic dishes as incorrect cooking times may result. • Cover securely with plastic wrap. • During cooking, the oven will ‘beep’ and instruct you to stir and ‘remove cover’. Remove the plastic wrap or lid and stir. There is no need to cover the rice again. • At the completion of the cooking time, let stand 5 to 10 minutes. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Rice, then Start.

Serves: 4 to 6 Ingredients: 1 onion, chopped 2 cups long grain rice 500 ml chicken stock 400 ml coconut milk 1 teaspoon turmeric Method: Place all ingredients in a 3-litre casserole dish. Stir. Cook on P10 for 15 to 18 minutes. Cover and let stand 10 minutes before serving. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Rice directions on this page. When oven beeps, remove plastic wrap, stir.

SEASONED RICE Serves: 4 to 6 Ingredients: 1 onion, chopped 1 cup long grain rice 1 teaspoon thyme cups chicken stock 11⁄2 1 ⁄4 cup toasted slivered almonds Method: Place onion, rice, thyme and chicken stock in a 3-litre casserole dish. Cook on P10 for 14 to 16 minutes. Stir, cover, and let stand for 10 minutes. Stir through slivered almonds and serve hot. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Rice directions on this page. When oven beeps, remove plastic wrap.

mussels water green capsicum, sliced red capsicum, sliced onion, sliced garlic, crushed butter long grain rice can chopped tomatoes hot chicken stock pinch saffron powder cooked diced chicken peeled green prawns

SALMON KEDGEREE Serves 4 Ingredients: 1 cup 11⁄2 cups 60 g 1 2 tablespoons 2 tablespoons 4 400g

basmati rice water butter onion, diced mild curry powder lemon juice hard boiled eggs, quartered can salmon, drained and flaked salt and pepper parsley, chopped

1 1 tablespoon 6 cups Method: Place oil, garlic and ginger in a large shallow dish and cook on P10 for 30 to 40 seconds. Add carrot, celery and capsicum. Cook a further 2 minutes on P10. Break eggs into a small dish, add pepper to taste, mix well and cook on P7 for 1 to 11⁄2 minutes. Slice into thin strips. Add eggs plus all remaining ingredients to vegetable mixture. Stir well and cook on P10 for 3 to 5 minutes to heat thoroughly. Serve. Notes: 1. 1 cup uncooked rice will yield 2 cups cooked rice. 2. Cooked rice can be cooked using Sensor Cook functions.

CHICKEN RISOTTO Method: Place rice and water in a 2 litre casserole dish. Cook on P7 for 12 minutes. In a separate dish, melt butter on P10 for 1 minute. Add onion and cook on P10 for 1 to 2 minutes. Add curry powder and lemon juice, stir until well combined. Add rice and mix well to coat all the rice grains. Chop half the eggs roughly and stir through the rice with the salmon. Season. Heat on P 10 for 3 to 4 minutes. Serve garnished with remaining egg and chopped parsley

Serves: 4 Ingredients: 1 2 cups 1 teaspoon 1 teaspoon 4 cups 1 ⁄4 1 ⁄4 200 g 1 ⁄2 cup 2 1

onion, sliced short grain rice dried oregano cracked black pepper chicken stock green capsicum, sliced red capsicum, sliced mushrooms, sliced frozen peas cooked chicken breast fillets, sliced grated parmesan cheese

Rice, Pasta and Noodles

11⁄2cups 200 g Method: Place mussels and water in a 3-litre dish. Cover and cook on P7 for 3 to 5 minutes. Set aside. Place capsicum, onion, garlic and butter into 4-litre dish and cook on P10 for 4 to 5 minutes. Add rice and stir well. Cook on P10 for 2 to 4 minutes. Stir in tomatoes, hot chicken stock and saffron. Cook on P10 for 16 to 18 minutes. Stir in chicken, prawns and mussels. Cook on P7 for 4 to 6 minutes. Stand for 10 minutes before serving.

sesame oil garlic, crushed piece of green ginger, finely chopped small carrot, finely chopped stick celery, sliced green or red capsicum, cut in strips eggs green onions, chopped black pepper small can prawns soy sauce cooked rice

⁄4 cup Method: Place onion, rice, oregano, pepper and chicken stock into a 4-litre dish. Cook on P10 for 17 to 19 minutes. Add remaining ingredients, stir well and cook on P10 for 4 minutes. Serve. HINT: TO REHEAT 2 CUPS OF COOKED RICE: Add 1 to 2 tablespoons of water or a knob of butter and cook on P10 for 2 to 3 minutes.

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Rice, Pasta and Noodles

COOKING RISOTTO BY SENSOR COOK (1/2 cup - 3 cup)

BASIC RISOTTO RECIPE Serves 4 • Suitable for cooking many basic risotto recipes and Ingredients: variations. 1 tablespoon olive oil • Onions and garlic should be pre-cooked with 1 1 onion, diced tablespoon of oil before adding rice and stock. 1 clove garlic, crushed • Follow general directions in chart below for Arborio rice 11⁄2 cups quantities of rice and amounts of stock. 4 cups boiling stock 1 • Always use arborio rice or shortgrain rice. ⁄4 cup grated Parmesan cheese. • Chicken, vegetable, beef or fish stock may be used. Method • Stock should be boiling when added to rice Pre-Cook: otherwise cooking times may be incorrect. Place oil, onion and garlic in a 3-litre ceramic dish. • Cover dish securely with plastic wrap at stage 1. Cook on P10 for 1 to 2 minutes or until softened. • During the cooking time the oven will beep and Stage 1: instruct you to add liquid/stir. Remove plastic wrap completely from dish. Add remaining stock. There is Add rice and 2 cups of boiling stock to dish. Cover dish securely with plastic wrap. Press Sensor Cook no need to re-cover for stage 2. • At the end of stage 2 add grated parmesan cheese, Pad and turn Sensor Menu Dial to select Risotto, then Start. stir through and cook for 2 to 4 minutes on P10. • Standing time may be required at the end to allow Stage 2: risotto to finish cooking. When oven beeps, remove plastic and stir in remaining stock. Note: other ingredients may be added at this stage. To Operate: eg. vegetables, cooked meats etc. Press Sensor Cook Pad and turn Sensor Menu Return to oven and press start. Dial to select Risotto, then Start. Stage 3: At the end of cooking time, stir in grated Parmesan cheese and cook on for 2 to 4 minutes or until melted.

General Quantities For Cooking Risotto Pre cook

P 10 for 1 to 2 min. (all quantities) 3

1 onion 2 cloves garlic 2 tablsp. Oil

2 onions 3 cloves garlic 3 tablsp. Oil

Cooking Pasta by Micro Power Follow directions in chart for recommended dish size, amount of water and cooking time. Boil water, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for time recommended in chart. Cook on P10.

Test pasta for desired cooking before adding more time. Slightly undercook pasta that will be heated again in casserole. Stir and let stand, uncovered, 5 minutes.

CONTAINER AMOUNT OF BOILING WATER APPROX. TIME TO COOK PASTA on P10 UNCOVERED (in minutes)

COOKING PASTA BY SENSOR COOK Fresh Pasta (125 g - 625 g) • Suitable for cooking fresh pasta such as fettuccine, tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi should be cooked by manual MICRO POWER.) • Place pasta in an appropriate size dish with boiling water. Use the above chart as a guide: Pasta

3 litre 3 litre 4 litre 4 litre 5 litre

VEGETABLE TORTELLINI Add 1 tablespoon of oil, if desired, before cooking to prevent pasta from sticking together. • Cover dish securely with plastic wrap. • Halfway through the cooking time, the oven will ‘beep’ and instruct you to ‘Stir/Remove Cover’. Remove plastic wrap and stir. • At the end of the cooking time, cover and let stand for 5 to 10 minutes, if required, before draining. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Fresh Pasta, then Start.

Dried Pasta (125 g - 500 g) • Suitable for cooking dried pasta such as spaghetti,fettuccine, macaroni, penne, spiral and various pasta shapes. • Place pasta in an appropriate size dish with boiling water. Use the following as a guide: Pasta

3 litre 3 litre 4 litre 4 litre

Add 1 tablespoon of oil, if desired, before cooking to prevent pasta from sticking together. • Cover securely with plastic wrap. • Halfway through the cooking time, the oven will ‘beep’ and instruct you to ‘Stir/Remove Cover’. Remove plastic wrap and stir. • At the end of the cooking time, cover and let stand for 5 to 10 minutes, if required, before draining. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Dried Pasta, then Start.

Serves: 3 to 4 Ingredients: 700 g fresh tortellini 8 cups boiling water Sauce: 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 red capsicum, finely sliced 200 g snow peas, finely sliced 1 teaspoon dried marjoram 1 teaspoon cracked black pepper 1 cup grated tasty cheese 2 tablespoons Parmesan cheese 2 tablespoons chopped parsley Method: Place pasta and water in a 4-litre casserole dish. Cover. Cook on P10 for 12 to14 minutes. While pasta is cooking, prepare all ingredients for sauce. When pasta is cooked, allow to stand covered. Drain well. Place butter and flour in a 3-litre casserole dish and cook on P10 for 30 to 40 seconds. Slowly blend in milk. Cook for a further 3 to 4 minutes. Stir once during cooking. Add prepared vegetables, marjoram, pepper and cheese. Cook on P10 for 2 minutes. Drain pasta and mix through sauce. Serve topped with Parmesan cheese and chopped parsley.

Rice, Pasta and Noodles

Dried Spaghetti (250 g)

PENNE PUTTANESCA Serves: 4 Ingredients: 500 g 2 litres 1 tablespoon 3 1 teaspoon 1 kg (approx 5) 200 g 8 1

⁄3 cup ⁄3 cup 2 tablespoons Method: Place pasta and boiling water into a 4-litre dish. Stir and cook on P10 for 12 to 14 minutes or until tender. Drain and set aside. Place oi and garlic into a 2 litre dish and cook on P10 for 1 minutes. Stir in chilli and tomatoes. Cover and cook and P10 for 5 minutes, stir halfway through cooking. Add remaining ingredients and cook on P10 for a further 10 minutes or until tomatoes break down and sauce has thickened. Stir sauce into pasta. Cover and cook on P10 for 2 to 3 minutes to heat through. Season and serve topped with extra basil leaves or parsley. 1

Rice, Pasta and Noodles

Penne Pasta boiling water olive oil cloves garlic, crushed dried chilli flakes tomatoes, roughly chopped kalamata olives, pitted anchovy fillets, drained and chopped capers, drained and rinsed flat leaf parsley, chopped finely shredded basil leaves

CREAMY SUN-DRIED TOMATO PENNE Serves: 4 Ingredients: 250 g penne 6 cups boiling water 1 ⁄2 cup sun-dried tamatoes in oil, drained 1 cup basil leaves 1 ⁄4 cup toasted pinenuts 1 ⁄3 cup grated parmesan cheese 300 ml cream 1 ⁄2 cup sliced ham 1 ⁄4 cup grated parmesan cheese, extra Method: Place pasta and water in a 4-litre casserole dish. Cook on P10 for 14 to 16 minutes, or cook by Sensor Cook. While pasta is cooking, prepare sauce. Place all ingredients except ham and extra parmesan cheese into a blender. Process until smooth. Drain pasta and add sauce. Serve topped with ham and extra parmesan cheese. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Dried Pasta directions on page 57. Tip: To toast 1⁄4 cup pinenuts place into a small bowl. Cook on P10 for 3 to 4 minutes, stirring every minute.

PESTO AND FETTUCINE Serves: 6 to 8 Ingredients: 6 cups 250 g 2 1 ⁄2 cup 1 tablespoon 1 ⁄2 cup 1 cup

boiling water fettucine cloves garlic, crushed chopped fresh basil leaves pinenuts, finely chopped grated Parmesan cheese olive oil salt and black pepper

Method: Place water in a 3-litre casserole dish. Add fettucine. Cook on P10 for 14 to 16 minutes. Mix together garlic, basil, nuts and cheese. Gradually pour in olive oil, stirring constantly. Season and stir through drained fettucine. Tip: Olive oil may be added to the sauce by placing all ingredients into a food processor and pouring through the opening in a constant fine stream. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Fresh Pasta directions on page 57.

SPAGHETTI WITH CHILLI TOMATO SAUCE Serves: 4 Ingredients: 250 g spaghetti 4 cups boiling water 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 425 g can crushed tomatoes 2 teaspoons crushed chillies 2 tablespoons fresh chopped basil 1 teaspoon pepper Method: Place spaghetti and water in a 3-litre casserole dish. Cook on P10 for 12 to 14 minutes. Stand, covered, for 2 minutes. Drain. Place oil, onion and garlic in a 4-cup jug. Cook on P10 for 1 to 2 minutes. Add tomatoes, chillies, basil and pepper. Stir until combined. Cover and cook on P7 for 10 to 15 minutes, stirring halfway through cooking. Serve with spaghetti. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Dried Pasta directions on page 57.

CREAMY TUNA PENNE CREAMY BACON SAUCE Serves: 4 Ingredients: 250 g 4 cups 1 2 cups 1 (240 g) 2 tablespoons 1 tablespoon 1 tablespoon 1 ⁄2 cup

Makes: Approximately 300 ml Ingredients: 1 onion, chopped 3 bacon rashers, chopped 1 teaspoon minced garlic 300 ml cream 1 ⁄4 cup Parmesan cheese pepper 2 tablespoons chopped fresh parsley 1 ⁄4 cup chicken stock Method: Place onion, bacon and garlic in a 2-litre casserole dish. Cook on P10 for 4 to 5 minutes. Add cream, Parmesan cheese, pepper, parsley and stock. Mix well. Cook on P10 for 3 to 4 minutes. Serve with cooked Fettuccine.

Penne boiling water medium onion, diced mixed sliced vegetables can tuna, reserve liquid Parmesan cheese dried thyme lemon juice sour cream cracked black pepper

Cooking Dried Noodles by Micro Power Follow directions in chart recommended dish size, amount of water and cooking time. Add 1 tablespoon of oil to water to prevent noodles from sticking together. Add noodles and cook for time recommended in chart. Cook noodles on P10. Test

noodles for desired cooking before adding extra time. Slightly undercook noodles that will be cooked again in a stir-fry or recipe. Always drain noodles immediately after cooking or they may overcook on standing.

APPROX. TIME AMOUNT TO COOK NOODLES OF on P10 BOILING WATER UNCOVERED (in minutes)

INSTRUCTION Boiling Water

Rice, Pasta and Noodles

Method: Place Penne and water in a large casserole dish. Cook on P10 for 10 to 14 minutes. Stand, covered, for 2 minutes. Drain. Place onion in a 4 cup jug. Cook on P10 for 50 to 60 seconds. Add mixed vegetables. Cook on P10 for 2 to 3 minutes. Stir in tuna and reserved liquid, add remaining ingredients and stir until combined. Cook on P7 for 2 to 3 minutes. Place pasta in a serving bowl and pour over sauce to serve. To cook by Sensor Cook : Prepare Pasta as above. Cover securely with plastic wrap. Refer to Fresh Pasta directions on page 57.

200g ⁄4 cup 1.5-litre 1 350g ⁄2 cup 2-litre • Suitable for cooking fresh noodles such as Hokkien, 1 ⁄2 cup 500g 2.5-litre Singapore, Udon, Soba, Rice noodles. 1 ⁄2 cup 800g 2.5-litre • Place noodles and boiling water as recommended in chart below in a suitable size dish. To Operate: • Cover securely with plastic wrap. Press Sensor Cook Pad and turn Sensor Menu • The oven will beep during the cooking time and instruct you to “stir/remove cover”. There is no need Dial to select Noodles, then Start. to re-cover noodles. • At the end of cooking time, drain and use as required.

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Rice, Pasta and Noodles

HONEY SOY CHICKEN AND NOODLES SZECHUAN SALAD NOODLES Serves: 4 Ingredients: 500 g chicken fillets, sliced 1 ⁄4 cup soy sauce 2 tablespoons honey 2 teaspoons minced garlic 2 cups finely sliced vegetables 400 g udon noodles 1 ⁄2 cup boiling water Method: Combine chicken, soy, honey and garlic in a 2-litre bowl marinate for 30 minutes. Cook chicken on P7 for 4 to 5 minutes, stirring once during cooking. Add vegetables and cook on P10 for 2 to 3 minutes. Place noodles and water in a bowl cover with plastic wrap cook on P7 for 1 to 2 minutes. Drain. Toss noodles in with chicken mixture and serve. To cook Noodles by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Noodles directions on page 59.

Ingredients: 350 g 1 ⁄2 cup 250 g 1 ⁄2 cup Dressing: 4 2 tablespoons 2 2 tablespoons 2 tablespoons 1 tablespoon 1 tablespoon 2 teaspoons 2 tablespoons 2 tablespoons 10

TERIYAKI TOFU VEGETABLE NOODLES Serves: 4 Ingredients: 1 tablespoon sesame oil 350 g firm tofu, diced 1 onion, cut into petals 300 g stir fry vegetables 1 tablespoon hoisin sauce 1 tablespoon teriyaki sauce 85 g 2 minute noodles 2 cups boiling water Method: Place oil, tofu and onion in a 3-litre dish and cook on P10 for 2 to 3 minutes. Add vegetables and sauces and cook on P10 for 3 to 4 minutes, stirring once during cooking. Place noodles and water in a 2-litre bowl and cook on P10 for 2 minutes. Stir and drain. Toss noodles through tofu and vegetables and serve.

fresh Hokkien noodles boiling water cooked chicken, shredded roasted cashew nuts green onions, finely sliced chopped coriander cloves garlic, minced smooth peanut butter sweet chilli sauce soy sauce sweet sherry sesame oil olive oil chicken stock toasted szechuan peppercorns, ground

Method: Place noodles in a bowl with the boiling water. Cook on P7 for 1 to 2 minutes. Drain and rinse under cold water. Drain well. Combine all dressing ingredients and whisk well. Combine noodles, chicken and cashew nuts and pour over dressing. Toss well to combine. Serve immediately. To cook Noodles by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Noodles directions on page 59.

SATAY BEEF WITH NOODLES Serves: 4 Ingredients: 500 g rump steak, sliced 1 onion, sliced 1 teaspoon crushed garlic 1 ⁄2 cup crunchy peanut butter 1 ⁄4 cup sweet chilli sauce 2 ⁄3 cup coconut milk 2 tablespoons lemon juice 1 teaspoon sugar 500 g fresh Singapore noodles 1 ⁄2 cup boiling water 2 green onions, sliced Method: Place steak, onion and garlic in a 3-litre casserole dish cook on P10 for 2 to 21/2 minutes. Add remaining ingredients except green onions and noodles and stir until combined. Cook on P10 for 6 to 8 minutes. Stirring halfway through cooking. Place noodles with water in a 2.5-litre dish cover and cook on P7 for 2 to 3 minutes. Drain and rinse under cold water. Drain well. Toss beef mixture through noodles and top with green onions. To cook Noodles by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Noodles directions on page 59.

COOKING DESSERTS BY SENSOR COOK (375 g - 1.5 kg)

APPLE CRUMBLE Your oven allows you to cook many desserts automatically. Please follow these general instructions: • Place prepared desserts in a suitable size dish (approx. 3⁄4 full). • Do not use plastic dishes as incorrect cooking times may result. • Cover securely with plastic wrap. • During the cooking time, the oven will ‘beep’ and instruct you to ‘REMOVE COVER’. • Allow cooked desserts to stand for 10 minutes at the completion of cooking. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Desserts, then Start.

APRICOT and RASPBERRY CRISP STEAMED JAM PUDDING Serves: 4 Ingredients: 2 tablespoons jam 100 g butter 2 ⁄3 cup caster sugar 2 eggs 3 ⁄4 cup self raising flour 1 ⁄4 cup milk Method: Spoon jam into bottom of a 2-litre pudding bowl. Cream butter and sugar in a separate bowl until light and fluffy. Add eggs (one at a time), beating well after each addition. Fold in flour alternately with milk. Mix until well combined. Pour mixture over jam. Smooth top and cook on P10 for 6 to 7 minutes. Let stand, covered, for 5 minutes before serving. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on this page.

PEACH CRUMBLE Serves: 6 to 8 Ingredients: 125 g butter 1 cup flour 1 ⁄2 cup caster sugar 2 cups toasted muesli 1 cup shredded coconut 1 teaspoon cinnamon 1 (810 g) can peach slices, drained Method: Place butter in a 2-litre jug. Cook on P7 for 1 minute. Add flour, sugar, muesli, coconut and cinnamon, stir until combined. Place peaches into a 2-litre casserole dish. Place crumble mixture on top of peaches and cook on P10 for 10 to 12 minutes. Serve with cream or ice cream. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on this page.

Rice, Pasta and Noodles

Serves: 4 to 6 Ingredients: 1 (850 g) can apricots, drained 300 g frozen raspberries 1 cup plain flour 1 ⁄2 cup brown sugar 1 teaspoon cinnamon 1 cup pecans, chopped 1 cup shredded coconut 2 cups toasted muesli 125 g butter Method: Place apricots and raspberries in the base of a 2-litre casserole dish. Place remaining ingredients (except butter) in a mixing bowl. Melt butter in a 2-cup jug on P10 for 40 to 50 seconds. Combine melted butter with dry ingredients and mix well. Crumble mixture over top of fruit. Cook on P10 for 10 to 12 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on this page.

Serves: 4 Ingredients: 1 (780 g) can pie apples 1 ⁄2 cup rolled oats 1 ⁄4 cup plain flour 1 ⁄2 cup desiccated coconut 1 ⁄2 cup brown sugar 1 teaspoon cinnamon 60 g butter Method: Place apples in the base of a 1-litre casserole dish. Place remaining ingredients (except butter) in mixing bowl. Melt butter in 2-cup jug on P10 for 40 to 60 seconds. Combine melted butter with dry ingredients and mix well. Spread evenly over apples. Cook on P10 for 5 to 8 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on this page.

APRICOT COBBLER Serves: 4 to 6 Ingredients: 1 (810 g) can apricot halves, drained 1 packet butter cake mix 1 ⁄2 cup toasted coconut 70 g butter, melted Method: Arrange apricot halves on the base of 20 cm casserole dish. Combine cake mix, toasted coconut and butter. Sprinkle cake mixture over peaches. Cook on P10 for 6 to 8 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on this page.

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Cakes, Desserts and Slices

BUTTERSCOTCH PUDDING CHOCOLATE SELF SAUCING PUDDING Serves: 4 to 6 Ingredients: 1 (400 g) can sweetened condensed milk 30 g butter 1 teaspoon vanilla essence 1 ⁄2 cup milk 3 ⁄4 cup self raising flour, sifted 1 cup brown sugar 1 ⁄2 cup hot tap water Method: Place condensed milk in a 3-litre casserole dish. Cook on P5 for 5 to 6 minutes, stirring twice during cooking. Stir in butter, vanilla essence and milk. Stir until butter is melted. Cool slightly. Add milk mixture to sifted flour. Mix well. Pour mixture into a 2-litre casserole dish. Sprinkle top with brown sugar and gently pour hot tap water over mixture. Cook on P10 for 5 to 7 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on page 61.

Serves: 4 Ingredients: 1 cup self raising flour 1 tablespoon cocoa powder 1 ⁄3 cup caster sugar 1 ⁄2 cup milk 1 teaspoon vanilla essence 100 g chocolate 30 g butter 3 ⁄4 cup brown sugar 2 tablespoons cocoa, extra 3 ⁄4 cup water Method: Sift flour and cocoa into a 2-litre bowl. Add sugar, milk and vanilla essence. Mix well. Place chocolate and butter in a 2-cup pyrex jug and cook on P7 for 1 to 11⁄2 minutes. Stir and add to mixture. Mix well. Spread mixture into base of a 2-litre casserole dish. Combine brown sugar, cocoa and water in 2-cup jug. Pour evenly over pudding. Cook on P10 for 4 to 6 minutes. To cook by Sensor Cook: Prepare as above. Cover securely with plastic wrap. Refer to Desserts directions on page 61.

BREAD AND BUTTER PUDDING Serves: 4 to 6 Ingredients: 1 ⁄3 cup sultanas 1 ⁄4 cup rum 70 g butter, softened 10 slices fruit loaf 4 eggs milk 11⁄3 cups 300 ml cream 1 ⁄3 cup brown sugar Method: Grease a 4 cup microwave oven safe dish. Combine sultanas and rum in a small bowl. Heat on P10 for 1 minute. Set aside. Butter both sides of all bread slices. Remove the crusts and cut into triangles. Beat together eggs, milk and cream, add liquid from drained sultanas. Layer one third of the bread evenly over the base of the 4 cup dish. Sprinkle with half the sultanas and one third of the brown sugar. Repeat with another layer of bread, sultanas and brown sugar and top with the remaining bread. Pour about two thirds of the egg mixture over the bread and allow to stand for 20 minutes until the liquid is absorbed. Pour over the remaining egg mixture and sprinkle with brown sugar. Elevate on a microwave safe rack and cook on P3 for 25 to 30 minutes. Allow to stand for 10 minutes before serving with cream or ice cream.

BAKED CUSTARD Serves: 4 to 5 Ingredients: 425 ml 3 1 ⁄4 cup 1 teaspoon

milk eggs, lightly beaten sugar vanilla essence pinch ground nutmeg

Method: Place milk in a 4-cup glass jug. Cook on P10 for 2 minutes. Add eggs, sugar and vanilla to milk, whisking all the time. Strain mixture into a 20 cm round dish, sprinkle with nutmeg. Cook on P4 for 15 to 17 minutes. Allow to stand, covered, for 5 minutes before serving.

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Cakes, Desserts and slices can successfully be cooked in the microwave oven if a few simple rules are followed see individual recipes for instructions. PACKET CAKE

• The texture of cakes cooked in the microwave oven is not the same as cakes cooked in a conventional oven, but it is a convenient way of cooking cakes. • Do not use metal cake tins, plastic dishes and pyrex, give the best results when cooking cakes. Grease the dish and line with paper towel or bake paper to absorb excess moisture. • Round or oval shaped dishes produce the most even cooking results. Square cakes may need the corners shielded with foil to prevent overcooking. • Choose light coloured cakes that can be iced or substitute brown sugar for white sugar and sprinkle the top of cake with spices to give a darker • appearance. • Do not fill cake pans more than half full. Microwaved cakes rise substantially more than conventionally cooked cakes. • Cakes need to be well mixed but do not over beat. Creaming with an electric mixer or food processor is not necessary. Use a fork to mix as the microwave aerates the mixture as it cooks. • Do not cover cakes as the top will steam. • Cakes should be removed from the oven just before they look cooked as the cooking process will finish during standing time. • Chocolate cakes cook slightly faster than plain cakes. • Cakes containing a large amount of whisked egg white will not cook successfully in the microwave oven.

Ingredients: 1 packet cake mix (340 g) Ingredients as recommended by manufacturer. Method: Mix cake and other ingredients with a metal spoon. DO NOT OVERBEAT. Pour into 20 cm round dish that has been lightly greased and lined with paper. Cook on P8 for 5 to 7 minutes. Stand and allow to cool before removing. Variations: • 1 tablespoon jam added to batter before cooking. • Add 1 cup sour cream to batter and halve water suggested by manufacturer. • Half a cup chopped nuts, 1⁄4 cup brown sugar and 1 teaspoon cinnamon. Mix and place on base of cake dish before cooking cake. • Melt two tablespoons honey and 30 g butter in glass jug on P10 for 30 to 60 seconds. Pour over just baked buttercake. Sprinkle with cinnamon. • Serve warm with cream or custard as a dessert or serve cold with cream as tea cake. • A quarter cup of toasted muesli mixed with 1 tablespoon marmalade and placed in the base of the dish.

SULTANA CAKE Serves: 4 to 6 Ingredients: 100 g butter 1 cup sultanas 1 cup brown sugar 1 cup milk 1 egg, beaten 2 cups self-raising flour Method: Place butter, sultanas, brown sugar and milk in heat resistant mixing bowl. Cook on P10 for 3 to 4 minutes. Stir halfway through cooking. Allow to cool. Add egg and flour. Pour batter into base of lined 20 cm round dish. Cook on P6 for 9 to 11 minutes. Let cool, loosely covered, with plastic wrap on wire rack. HINT: TO SOFTEN CREAM CHEESE: remove from wrapping. Cook on P3 checking every 30 seconds for softness. JUICING CITRUS: to release more juice from citrus fruit, heat on P10 for 20 to 30 seconds. Stand then juice.

Tip: Packet cakes are best mixed by hand as the microwave will do the aerating.

QUICK MIX CHOCOLATE CAKE Serves: 4 to 6 Ingredients: 1 cup self-raising flour 1 cup caster sugar 2 tablespoons cocoa 3 tablespoons butter, softened 2 eggs 1 ⁄3 cup milk Method Sift all dry ingredients into a bowl. Add butter, eggs and milk. Beat with wire whisk for 1 to 2 minutes. Grease 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on P7 for 5 to 7 minutes. Stand, covered, for 5 minutes before turning out. Cool on wire rack.

Cakes, Desserts and Slices

COOKING CAKES BY MICRO POWER Tip: To soften butter cook on P5 for 10 to 20 seconds. HINT: TO SOFTEN DRIED FRUIT: Place 1 cup dried fruit into a small bowl. Add 2 tablespoons MOCHAof water. Cover with plastic wrap and cook on P10 for 2 to 3 minutes. TO TOAST COCONUT: Place 1⁄2 cup of coconut on pyrex pie plate. Cook on P10 for 1 to 2 minutes, stirring occasionally.

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Cakes, Desserts and Slices

MOCHA CARROT CAKE TIRAMISU Serves: 4 to 6 Ingredients: 1 cup 1 ⁄2 teaspoon 1 ⁄2 cup 1 ⁄2 cup 1 cup 3 ⁄4 cup 60 g 2 1 ⁄3

Serves 4 to 6 Ingredients: 1 tablespoon ground coffee beans 2 tablespoons rum 500 g pkt sponge finger biscuits 3 eggs, separated 2 tablespoons sugar 100 g dark chocolate 500 g marscapone cheese 2 tablespoons cocoa Method: Prepare 2 cups of slightly sweetened espresso coffee using ground coffee beans. Place coffee and rum into a wide bowl and quickly dip sponge biscuits into the mixture, making sure they are wet but not dripping. Set aside. Melt chocolate on P5 for 1 to 11⁄2 minutes. Allow to cool slightly. Beat together egg yolks and sugar and add the marscapone cheese, stir until smooth.Beat the egg whites until they hold stiff peaks and fold into the cheese mixture. Swirl chocolate through the cheese mixture. Arrange 1⁄3 of the sponge biscuits into the base of a dish top with 1 ⁄2 the cheese mixture, repeat layers ending with biscuits.Cover and refrigerate for at least 5 hours. Dust liberally with cocoa before slicing to serve.

self-raising flour bicarbonate of soda caster sugar crushed pineapple grated carrot chopped pecan nuts chocolate eggs cup oil Icing cream cheese butter icing sugar lemon juice chopped pecan nuts

60 g 20 g 11⁄2 cups 1 tablespoon 1 ⁄4 cup Method: Place flour, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts in a bowl. Place chocolate into a small bowl and cook on P5 for 40 to 60 seconds. Stir halfway through. Add melted chocolate, eggs and oil to flour mixture. Mix until well combined. Grease a microwave safe ring dish. Pour cake mixture into dish and cook on P7 for 6 to 8 minutes. Let stand, covered, for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

BANANA LOAF Serves: 4 to 6 Ingredients: 90 g butter 3 ⁄4 cup brown sugar 1 egg 2 ripe bananas, mashed well 3 ⁄4 cup grated carrot self-raising flour 11⁄2 cups 1 ⁄3 cup milk Method: Cream butter and sugar until light and fluffy. Add egg and beat well. Add banana and carrot. Add sifted flour and milk to mixture alternately. Mix until well combined. Grease and line with grease proof paper, 20 cm x 10 cm loaf dish. Pour batter into dish and cook on P6 for 6 to 8 minutes. Stand, covered, with plastic wrap on wire rack to cool. Tip: To prevent corners from overcooking, cover ends carefully with foil.

CHOCOLATE MOUSSE Serves: 4 Ingredients: 125 g dark chocolate 1 tablespoon brandy 2 eggs, separated 300 ml cream, whipped Method: Break chocolate into small pieces. Place in a microwave safe bowl and cook on P5 for 1 to 11⁄2 minutes. Add brandy and egg yolks. Beat until smooth. Fold cream into chocolate mixture. Beat egg whites until stiff peaks form. Gently fold into chocolate mixture and spoon into one large or 4 individual serving dishes. Refrigerate until set.

BAKED APPLES Serves: 4 Ingredients: 4 large cooking apples 3 tablespoons butter 4 tablespoons brown sugar 100 g chopped raisins 2 tablespoons chopped pecans 4 tablespoons golden syrup Method: Score the skin around the middle of the apple. Cream butter and sugar until soft. Add raisins and pecans. Fill the centre of apples with stuffing. Place into shallow casserole dish. Pour one tablespoon of golden syrup over each apple. Cook on P10 for 7 to 9 minutes or until soft. Let stand, 2 to 3 minutes, before serving.

Makes: 8 Ingredients: 100 g sultanas 150 g raisins 50 g craisins 100 g dates, chopped 100 g dried figs, chopped 50 g glace ginger, chopped 1 ⁄2 cup brandy 125 g butter 3 ⁄4 cup firmly packed brown sugar 2 eggs 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon mixed spice 1 ⁄2 teaspoon nutmeg 1 ⁄2 cup plain flour 1 ⁄2 cup pie apple 3 ⁄4 cup fresh breadcrumbs 1 tablespoon golden syrup 1 tablespoon parisienne essence Method: Place all dried fruits and brandy into a 2-litre bowl. Mix and cook uncovered on P3 for 10 minutes. Stir halfway through cooking. Cool. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating between each addition. Stir in cooled fruits, then remaining ingredients. Grease 4 x 200 ml microwave safe cups. Place half a cup of mixture into each cup, pushing mixture in firmly. Smooth over the top of puddings with the back of a spoon. Place cups evenly around the edge of the microwave turntable and cook uncovered on P3 for 20 minutes. Stand for 5 minutes before turning out. Repeat with remaining mixture. Serve with cream or custard.

Makes 24 x 8 cm loaf tin Ingredients: 300 g dark chocolate 400 g can condensed milk 1 cup brazil nuts 1 ⁄2 cup hazelnuts 1 ⁄3 cup glace cherries 1 ⁄2 cup sultanas Method: Break chocolate into pieces and place with condensed milk in a 2-litre dish. Cook on P7 for 3 to 5 minutes, stirring twice during cooking. Fold through nuts and fruits. Line a 24 x 8 cm loaf tin with foil and pour in the mixture. Chill for several hours or until set. Turn out and serve thinly sliced.

MINCE PIES • CAUTION Take care not to overheat mince pies, otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth. REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through.

FRUIT MINCE Serves: 4 Ingredients: 250 g 1 (440 g) 1

mixed dried fruit can crushed pineapple and juice cooking apple peeled, cored and grated brown sugar brandy nutmeg cinnamon cornflour water

1 cup 1 tablespoon 1 teaspoon 1 teaspoon 1 tablespoon 1 ⁄4 cup Method: Combine all ingredients (except cornflour and water) in a 2-litre casserole dish. Cook on P7 for 3 to 5 minutes. Blend cornflour with water and stir into fruit mixture. Cook on P10 for 3 to 5 minutes. Stir. Cool. Bottle and seal or use immediately.

Cakes, Desserts and Slices

INDIVIDUAL CHRISTMAS PUDDING

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Cakes, Desserts and Slices

CHOCOLATE BROWNIES ROCKY ROAD Makes: 1 x 20 cm square slice pan Ingredients: 125 g butter 200 g chocolate 1 cup caster sugar 1 teaspoon vanilla essence 3 eggs 1 cup plain flour Method: Grease and line 20 cm square pyrex dish. Melt butter and chocolate in 2-litre dish on P7 for 2 minutes. Stir in sugar, vanilla essence, eggs and flour. Spread into prepared dish. Cook on P7 for 5 to 6 minutes. Refrigerate until cold. Cut into squares.

Makes: 1 x 20 cm square slice Ingredients: 250 g dark or milk chocolate 40 g butter 250 g packet marshmallows, halved 1 cup unsalted peanuts flaked coconut 11⁄2 cups 100 g turkish delight, chopped Method: Melt chocolate and butter in a large bowl on P6 for 2 to 3 minutes. Add remaining ingredients and mix well. Pour into a greased 20 cm square pan. Refrigerate until set. Cut or break into pieces to serve.

MOCHA FUDGE CHOCOLATE PEANUT BUTTER SQUARES Makes: 64 x 2.5 cm square pieces Makes: one 30 x 20 cm Dish Ingredients: Ingredients: 395 g can sweetened condensed milk 60 g butter 300 g dark chocolate melts 1 ⁄2 cup brown sugar 1 teaspoon vanilla extract icing sugar 11⁄2 cups 1 teaspoon instant coffee powder 1 cup peanut butter 64 chocolate coated coffee beans 1 cup crushed nuts Method: Topping: Grease a square (20 cm) cake pan, set aside. 200 g dark chocolate Place condensed milk and chocolate in a 1.5-litre 20 g butter microwave safe and heatproof bowl. Cook on P7 for 2 minutes. Stir in vanilla and coffee. Mix until well Method: combined. Cook on P5 for 2 minutes. Stir and pour Foil line and grease a 30 x 20 cm pan. Set aside. into prepared pan. Arrange coffee beans evenly over Place butter in a 2 litre dish. Soften on P5 for 10 to the fudge. Chill for 2 hours or until set. Cut into 2.5 20 seconds. Add brown sugar, icing sugar, peanut cm squares to serve. butter and crushed nuts. Mix until combined. Press into the base of the prepared pan. Tip: Chocolate coated coffee beans are available from To prepare topping: Place chocolate and butter into a small bowl. Cook on specialty coffee shops. P7 for 1 to 2 minutes. Stir halfway through cooking. Spread over top of prepared base. Refrigerate until ORANGE TRUFFLES cold and cut into squares. Ingredients: 200 g dark chocolate bits CHOCOLATE FUDGE 30 g butter 1 Makes: 1 x 20 cm square slice ⁄4 cup evaporated milk 1 ⁄3 cup icing sugar, sifted Ingredients: 1 ⁄4 cup chopped nuts 300 g chocolate pieces 1 tablespoon orange liqueur 1 (400 g) can condensed milk 1 ⁄2 cup drinking chocolate powder 1 cup chopped peanuts Method: Method: Place chocolate bits and butter in a 1-litre dish. Cook Grease 20 cm square dish. Set aside. Place on P7 for 1 to 2 minutes, stirring halfway through chocolate and condensed milk in a 1-litre jug. Cook cooking. Add evaporated milk, stir until combined. on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes. Add nuts and place in prepared dish. Refrigerate and Stir in icing sugar, nuts and orange liqueur. Refrigerate covered for 1 hour. Roll tablespoons cut into squares when cold. mixture into small balls. Toss in drinking chocolate powder. Refrigerate until serving.

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Cooking Fruit by Micro Power FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable. Apples - poached

Add 300 ml of water. Only half fill dish. Cover.

Only half fill dish. Cover.

Add 300 ml of water. Only half fill dish. Cover.

Add 300 ml of water. Only half fill dish. Cover.

Add 300 ml of water. Only half fill dish. Cover.

Add 30 ml (2 tbsp) of water. Only half fill dish. Cover. Only half fill dish. Cover.

Serves: 4 to 6 Ingredients: Base: 1 pkt (340 g) 1 ⁄2 cup 125 g 1 Filling: 425 g Topping: 300 ml 1 2 tablespoons

• For cooking fruits that would be suitable for stewing or poaching. • Suitable fruits would include rhubarb, apple, berries, stone fruits, kiwi fruit and pears. • Minimum and maximum weights include sugar and water added to fruits. • Trim and prepare fruits into uniform pieces • Add approximately 11⁄2 cups caster sugar and 11⁄2 cups water per 500g fruit. • If not adding sugar, slightly decrease the water content. • Do not use plastic dishes to cook fruit as incorrect cooking times may result. • Place fruit, sugar and water into an appropriate sized dish. • Cover securely with plastic wrap. • During the cooking time, the oven will beep and instruct you to stir. Remove cover completely and return fruit to oven to fi nish cooking. • Allow to stand for 5 minutes at the completion of cooking. To Operate: Press Sensor Cook Pad and turn Sensor Menu Dial to select Fruit, then Start.

buttercake mix toasted coconut melted butter egg can pitted cherries, drained sour cream egg sugar cinnamon

Method: Combine cake mix, coconut, melted butter and egg. Press into a 27 cm flan dish. Cook on P10 for 3 minutes. Arrange cherries over base. Combine sour cream, egg and sugar and pour over cherries. Sprinkle with cinnamon. Cook on P6 for 10 to 12 minutes.

SWEET BERRY SAUCE Makes: Approximately 2 cups Ingredients: 1 ⁄2 cup caster sugar 1 ⁄ water 2 cup CINNAMON POACHED PEARS 500 g berries, halved if large Serves: 4 2 tablespoons water 1 tablespoon cornflour Ingredients: 1 ⁄2 cup water Method: 1 ⁄2 cup caster sugar Combine sugar and water in a 3-litre bowl. Cook on 1 ⁄2 teaspoon cinnamon P10 for 2 to 3 minutes. Add berries. Cook on P10 for 4 pears, peeled and sliced 3 to 4 minutes. Blend water and cornflour. Mix into berry sauce. Cook on P10 for 2 minutes. Serve hot Method: Combine water, caster sugar and cinnamon in a 1-litre or cold with ice cream. jug. Cook on P10 for 2 minutes. Place the pears in a 2-litre dish. Pour over syrup and cover. Cook on P10 for 6 to 8 minutes. Tip: To soften butter cook on P5 for 10 to 20 seconds.

COOKING FRUIT BY SENSOR COOK

PRESERVING Precautions: Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume. Jars and Bottles Jars and bottles can be used to warm food to serving temperature. If the lid is removed first. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking. Thermometers are available for use in microwave ovens. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven. Alternatively, a conventional meat thermometer may be used after the food is removed from the oven. Sterilizing Jars Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on P10 power until water boils (approx.3 mins, for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

TOMATO CHUTNEY Makes: 3 cups (750 ml) Ingredients: 250 g onion, finely chopped 1.5 kg ripe tomato, skins removed and chopped 1 teaspoon salt 1 teaspoon paprika pinch cayenne pepper 150 ml malt vinegar 175 g sugar Method: Place onions in a 3-litre dish. Cover. Cook on P10 for 4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for 5 to 6 minutes. Add salt, spices and vinegar. Stir well. Cook on P10 for 10 minutes, stirring halfway through. Add sugar, stir well and cook on P7 for 35 to 40 minutes. Stirring occasionally. Pour into sterilised jars and seal.

CUCUMBER PICKLE Ingredients: 2 cucumbers 2 onions, chopped 2 tablespoons salt 250 ml malt vinegar 2 ⁄3 cup sugar 1 ⁄2 teaspoon celery seeds 1 ⁄2 teaspoon mustard seeds Method: Wash cucumbers and remove ends, dice (do not peel). Place diced cucumber in a bowl. Add onion and sprinkle with salt. Stand overnight. Rinse and drain cucumbers and onions. Pack into sterilised jars. Place remaining ingredients in jug and cook on P10 for 2 minutes. Stir and cook on P10 for a further 5 minutes. Pour liquid over cucumber and seal. Keep for 4 weeks before opening.

SWEET APRICOT JAM Makes: Approximately 1.5 litres Ingredients: 500 g dried apricots, cut in quarters 1.2 litres water 850 g sugar 2 tablespoons pectin Method: Place apricots and water in a 4-litre casserole dish. Cover and allow to stand overnight. Add sugar. Re-cover. Cook on P7 for 25 minutes, stirring halfway through cooking. Remove lid, add pectin, stir well. Cook on P7 for a further 25 minutes, stirring halfway through cooking. Allow to cool slightly before pouring into sterilised jars. Seal.

LEMON BUTTER Makes: 1 cup (250 ml) Ingredients: 1 ⁄2 cup lemon juice 1 tablespoon lemon rind 1 ⁄3 cup sugar 3 egg yolks 1 tablespoon butter 1 tablespoon cornflour Method: Blend all ingredients in a 4-cup glass jug. Cook on P6 for 4 to 5 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

LEMON LIME CORDIAL Makes:approximately 1.5 litres of undiluted cordial Ingredients: 10 large lemons 6 limes 4 cups sugar 2 cups water 2 teaspoons citric acid Method: Squeeze juice from lemons and limes. Place in a 3 to 4-litre dish with the remaining ingredients. Cook on P10 for 8 to 10 minutes. Stir 2 to 3 minutes during this cooking time to dissolve sugar. Cook on P10 for 25 to 30 minutes, or until the mixture has become a syrupy consistency. Set aside to cool. Pour into bottles and seal. Store in the refrigerator and serve with cold water, soda or mineral water and fresh mint leaves if desired.

BASIC WHITE SAUCE RICH CHOCOLATE SAUCE Makes: 1 cup Ingredients: 2 tablespoons 2 tablespoons

Makes: 11⁄4 cups Ingredients: 200 g chocolate pieces 300 ml cream Method: Combine chocolate and cream in a 1-litre jug. Cook on P10 for 2 minutes. Mix well. Serve over ice cream.

butter flour salt and white pepper milk

11⁄4 cups Method: Place butter in a 4-cup jug. Cook on P10 for 30 to 40 seconds. Stir in flour, salt and pepper. Gradually add milk, stirring until smooth.Cook on P10 for 2 minutes, stirring every minute. Tip: For cheese sauce, stir in 1⁄2 cup grated cheese once sauce has thickened.

CHEESE SAUCE HINT: COOKING SAUCES: When making some sauces in the microwave oven, less liquid may be needed as less evaporation occurs with a shorter cooking time.

CARAMEL SAUCE Makes: Approximately 400 ml Ingredients: 3 tablespoons sugar 2 tablespoons custard powder milk 11⁄2 cups 2 egg yolks, lightly beaten 1 teaspoon vanilla essence Method: Combine sugar and custard powder in 4-cup jug. Gradually stir in milk until smooth. Cook on P6 for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on P6 for further 30 to 60 seconds. Add vanilla, stir well and serve. HINT: TO REHEAT POURING CUSTARD: Place 600 ml in a 1-litre jug and cook on P10 for 2 to 3 minutes stirring once.

GINGER TEA Serve: 2 Ingredients: 5 cm piece ginger 1 lemon, sliced 2 teabags 1 cup mint leaves 2 cups water Method: Peel and slice ginger and place into a 2-cup jug with remaining ingredients. Heat on P10 for 3 to 4 minutes. Allow standing for 5 minutes to infuse. Strain and serve.

Makes: 11⁄2 cups Ingredients: 40 g butter 2 tablespoons flour milk 11⁄2 cups 1 ⁄2 cup grated cheese Method: Melt butter in 1-litre jug on P10 for 30 seconds. Add flour and mix well. Gradually stir in milk. Cook on P10 for 3 to 4 minutes. Stirring halfway through cooking. Add cheese and cook on P10 for a further 1 to 11⁄2 minute. Stir and serve with vegetables of your choice.

STIRRED CUSTARD Makes: 2 cups Ingredients: 440 g can condensed milk 1 ⁄4 cup brown sugar 2 tablespoons golden syrup 300 ml cream Method: STRAWBERRY LIQUEUR Combine condensed milk, brown sugar and golden Makes: 750 ml syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5 minutes, stirring halfway through cooking. Add cream Ingredients: and stir until combined. Serve over ice cream. 500 g sugar 500 g washed and hulled strawberries 600 g brandy or whisky Method: Place sugar and strawberries in a 4-litre dish. Stir well. Cook on P10 for 15 minutes. Stir in brandy or whisky. Pour into an airtight container. Store refrigerated for 2 to 3 months. Serve in liqueur glasses or as a tall drink with ice cubes and soda water.