AMW 836 IXL - LIVRO DE RECEITAS - Four à micro-ondes WHIRLPOOL - Free user manual and instructions

USER MANUAL AMW 836 IXL - LIVRO DE RECEITAS WHIRLPOOL

REIS MIT CHAMPIGNONS GEDÄMPFTES MISCHGEMÜSE GEFÜLLTE PAPRIKA S. 12

Depending on your microwave oven model, you will find a specific size of the crisp plate, specially adapted to allow the best cooking performance. Please check the diameter of your crisp plate for specific time on cooking: medium/large size crisp plate diameter around 30cm small size crisp plate diameter around 25cm.

PIZZA FUNCTION: CRISP PREPARATION: 2 H 30 MIN.

COOKING TIME: 14 – 15 MIN. FOR MEDIUM AND LARGE CRISP PLATE 11 – 13 MIN. FOR SMALL CRISP PLATE

4 SERVINGS INGREDIENTS Flour

230 – 250 g Fresh yeast 15 g Water 150 ml Oil 30 ml (2 tbspn) Salt INGREDIENTS FOR THE TOPPING: Tinned tomatoes 350 g Mozzarella cheese 175 g Salt, oregano, a drizzle of oil A little oil for the crisp plate

FOR A SPECIAL TOUCH:

For alternative pizza toppings, try ham, olives, artichokes, vegetables, seafood etc...

Blend the yeast in the water, which must be warm (37°C).

Place the flour in a mixing bowl, add the blended yeast, the oil and salt. Mix well and then knead to a smooth, elastic dough. Cover the dough and leave to rise in a warm place for approximately 2 hours. Lightly oil the crisp plate. Flatten the dough out with your hands until it fills the entire crisp plate, then prick all over with a fork. Drain and chop the tinned tomatoes and spread them evenly over the dough. Add the diced mozzarella cheese, the oregano, salt and drizzle with oil. Cook the pizza for 14-15 minutes on Crisp, for small crisp plate cook the pizza for 11 – 13 minutes on Crisp.

SPANISH OMELETTE FUNCTION: CRISP PREPARATION: 10 MIN.

COOKING TIME: 15 – 18 MIN. FOR MEDIUM AND LARGE CRISP PLATE 12 – 14 MIN. FOR SMALL CRISP PLATE

4 SERVINGS INGREDIENTS Frozen diced potatoes

Butter or oil Chopped onion Eggs Milk Salt, pepper

MEDIUM/LARGE SMALL CRISP PLATE CRISP PLATE

15 ml (1 tbspn) 1 medium size 4 30 ml (2 tbspn)

15 ml (1 tbspn) 1 small 3 30 ml (2 tbspn)

Preheat the crisp plate with butter or oil for 2½ - 3 minutes on crisp.

Place the diced potatoes on the crisp plate and cook on crisp for 6-8 minutes. Mix in the onion and cook for a further 4-5 minutes on crisp. Mix once during cooking. Meanwhile, beat the eggs together with the milk in a mixing bowl, add the salt and pepper. Pour the egg mixture over the potatoes in the crisp plate and cook for 2-3 minutes on crisp. Serve hot or cold, accompanied by a side salad.

For a special touch:

If you prefer a really golden omelette, cook for 3-4 minutes longer on grill afterwards.

ROAST POTATOES FUNCTION: CRISP PREPARATION: 10 MIN.

COOKING TIME: 15 – 16 MIN.

2 – 4 SERVINGS INGREDIENTS

400 g potatoes Rosemary Oil Garlic Salt

Peel and cut the potatoes in pieces – not too small pieces.

Cover the crisp plate with baking paper and place the potatoes onto the plate. Sprinkle the potatoes with salt, rosemary, crushed or chopped garlic clove and drop oil over the potatoes. Cook on Crisp function for 15 – 16 minutes. If the potatoes get too much colour in the bottom, stir them after about 10 minutes and then continue the cooking until they become ready cooked. 5

CHICKEN IN WINE SAUCE

4 SERVINGS 1 kg chicken (approx.) 30 g (2 tbspn) of butter or margarine 1 tbspn of sweet paprika or soya 3-4 basil leaves 1½ dl (150 ml) of dry white wine FOR THE SAUCE 100 ml of cream 1 tbspn of cornflour a pinch of spiced salt ½ bitter almond

FUNCTION: MICROWAVE PREPARATION: 30 MIN.

COOKING TIME: 15-16 MIN.

Wash and dry the chicken, cut into portions and remove fatty parts.

Place the butter or margarine in a small microwave safe bowl. Then cover and melt at 350 W for 1 minute, mix in the sweet paprika or soya and brush this mixture over the chicken. Place the chicken in a microwave safe dish and add the basil and wine. Cover and cook for 12 minutes at 750 W. Mix the cream with the cornflour and pour over the chicken. Continue cooking, covered, for 2-3 minutes at 750 W. Add salt if required, and the grated bitter almond. Cut the grapes in half and remove the seeds. Place the chicken on a serving plate and garnish it with the grapes and toasted almond flakes. If you want to toast the almond flakes, spread them out on the crisp plate and toast on crisp for 2-3 minutes stirring every minute.

200 g of black or white grapes 20 g of toasted flaked almonds

APPLE STRUDEL FUNCTION: CRISP PREPARATION: 15 MIN.

COOKING TIME: 15-16 MIN

6 - 8 SERVINGS INGREDIENTS

2 discs of puff pastry, 220 – 240 g each 6 apples 1 orange 50 g walnuts 50 g pine nuts 1 teasp (5 ml) of cinnamon powder 50 g sultanas 50 ml rum 50 g sugar 100 g breadcrumbs FOR BRUSHING: 1 egg 50 ml milk

Soak the sultanas in the rum for about half an hour.

Peel and slice the apples and mix them with chopped walnuts, pine nuts, sugar, orange peel and cinnamon. Lay one pastry disc partly on top of the other and roll them out to a single body with a rolling pin. Add the sultanas and the breadcrumbs to the apple mixture. Breadcrumbs will absorb the juice coming from the apples. Pour the apple mixture onto the pastry and roll it up lengthwise. Shape the roll to a circle and place it on the crisp plate, leaving the paper from the pastry on the bottom of the plate. Squeeze the strudel a bit. Make some cuts in it and brush it with a mixture of egg and milk Cook on Crisp function for 15 – 16 minutes.

Recipes Steam is used every day by more and more people for food preparation as it is considered one of the healthiest methods of cooking. Suitable for most foods and a surprising variety of recipes, steaming goes from cooking vegetables to different foods like fish, meat and fruits! The steamer accessory is designed to perform steaming in the microwave in the most optimal way. The water in the bottom part of the steamer heats up and steams the food placed in the insert. Steam produced from the heat of the liquid builds up inside the steamer, cooking food in a very moist atmosphere.

RICE WITH MUSHROOMS FUNCTION: 6TH SENSE STEAM PREPARATION: 15 MINUTES COOKING: 10 – 18 MINUTES

4 SERVINGS INGREDIENTS

350 g rice salt water amount according to the kind of rice 250 g sautéed mushrooms basil

Place the rice in the bottom part of the steamer and add salt and water.

Cover with the lid and cook on 6TH SENSE Steam function for set time 10 minutes. (or the cooking time recommended for the rice) Let the rice stand for some minutes and then pack it in a greased cake mould. Turn it out on a serving plate and decorate it with the sautéed mushrooms and fresh basil.

FUNCTION: 6TH SENSE STEAM PREPARATION: 10 MINUTES COOKING: 6– 10 MINUTES

4 SERVINGS INGREDIENTS

50 g courgettes 50 g asparagus 50 g carrots 50 g green beans 50 g potatoes 50 g cauliflower 100 ml water salt

Prepare the vegetables. Peel the potatoes and carrots and cut in pieces. Cut also the courgette in pieces and divide the cauliflower into florets.

Pour the water into the bottom part of the steamer and add salt. Place the steam grid (insert) on top and place the vegetables into groups on the steam grid. Cover with the lid. Cook on 6TH SENSE Steam function for set time 6 – 10 minutes. Note! That the set steaming time will depend on the season of the year!

FUNCTION: MICROWAVES, 6TH SENSE STEAM.

PREPARATION: 15 MINUTES. COOKING TIME: 6 MINUTES. REST: 5 MINUTES.

2 - 4 SERVINGS INGREDIENTS

2 – 3 peppers, 400 – 450 g 400 g minced meat 1 onion 1 – 2 garlic cloves 15 ml olive oil 30 ml tomato purée 1 ml nutmeg 5 ml salt 1 ml black pepper 1 egg 1 slice of white bread without crust 30 ml grated parmesan cheese 100 ml water or bouillon

Chop the onion and garlic. Place it in a dish, add the oil and cook covered 1½ -2 minutes on 750W. Allow to cool.

Cut the peppers in half and remove the seeds. Place the peppers in the strainer. Mix together the minced meat, onion, tomato purée, salt, pepper and nutmeg. Add the egg and breadcrumbs. Stuff the peppers with this mixture. Sprinkle the parmesan on top. Pour the water or bouillon into the bottom container of the Steam pot. Place the peppers on top and cover with the lid. Cook on 6TH SENSE Steam for 6 minutes. Allow to rest for 5 minutes before serving.

DEUTSCH REIS MIT CHAMPIGNONS RIZ AUX CHAMPIGNONS MIDDELGROTE/GROTE KLEINE CRISPPLAAT MIDDELGROTE/GROTE KLEINE CRISPPLAAT CRISPPLAAT RIJST MET CHAMPIGNONS PIATTO CRISP PICCOLO