Lynx - Microwave OBH NORDICA - Free user manual and instructions

Brand	OBH Nordica
Model	Lynx
Product Type	Countertop Microwave Oven
Capacity	20 Liters
Output Power	700 Watts
Frequency	2450 MHz
Power Settings	5 levels (Low 17%, M.Low/Defrost 33%, Med 55%, M.High 77%, High 100%)
Defrost Function	Yes, by weight (0-1 kg)
Timer	Mechanical, 0-35 minutes with signal
Control Type	Mechanical knobs (Power and Timer/Defrost)
Interior Light	Yes (oven window)
Turntable	Glass tray (dishwasher safe) on roller ring
Door Safety Lock	Yes, automatically stops operation when door is opened
Child Safety	Supervision required for children; only operate alone if trained
Weight	11.2 kg
Power Supply	230 V, 50 Hz
Cavity Material	Paint coated steel (with mica plate)
Cleaning	Wipe with damp cloth; mild detergent; glass tray dishwasher safe
Accessories Included	Glass tray, roller ring, user manual
Warranty	Standard legal warranty (proof of purchase required)

Frequently Asked Questions - Lynx OBH NORDICA

Can I use metal containers in the Lynx microwave?

No, never use metal utensils, foil, or containers with metal trim as they can cause sparks and damage the oven. Only use microwave-safe glass, ceramic, or plastic.

How do I defrost food using the defrost function?

Turn the power knob to M.Low/Defrost (33% power). Then set the weight of the food (0-1 kg) using the timer knob. The oven will automatically calculate the defrost time.

What should I do if smoke comes out of the microwave?

Immediately switch off the appliance or unplug it. Keep the door closed to suffocate any flames. Do not open the door until the smoke clears.

How do I clean the microwave oven?

Unplug the oven. Clean exterior, control panel, door, and cavity with a damp cloth and mild detergent. The glass tray is dishwasher safe. Avoid water entering air vents. Keep the mica plate clean.

Why does the microwave stop when I open the door?

This is a safety feature. The door safety lock automatically stops microwave emission when the door is opened. Cooking resumes when the door is closed.

Can I heat eggs or whole fruits in the microwave?

No, never heat whole eggs (including hard-boiled) or foods with thick skins (like potatoes, apples, tomatoes) without piercing them, as they may explode.

What is the maximum cooking time?

The mechanical timer allows up to 35 minutes. For less than 5 minutes, turn the knob past 5 and then back to the desired time.

How do I choose the right power level?

The power knob has 5 settings: Low (17%) for delicate foods, M.Low/Defrost (33%), Med (55%), M.High (77%), and High (100%) for most cooking. Refer to the manual for specific guidance.

What should I do if the microwave sparks?

Immediately stop the oven and remove the metal object causing sparks. If the mica plate is damaged or greasy, replace it. Never operate the oven empty.

How do I dispose of the microwave at end of life?

Do not dispose of with household waste. Follow local regulations for electronic waste. Return it to a municipal collection point for recycling.

USER MANUAL Lynx OBH NORDICA

Capacity 20L 700 watt 5 power
settings

Defrost function

Mechanical timer with signal

Defrost (kg): 0-1 kg

OBH Nordica Denmark A/S

Ole Lippmanns Vej 1

2630 Taastrup

Tlf.: 43 350 350

www.obhnordica.dk

Tekniske data

OBH Nordica 7532

20 liter

1 ds. røde kidney bønner

OBH Nordica Sweden AB

Box 58

163 91 Spånga

Tel [phone]

www.obhnordica.se

Teknisk data

OBH Nordica 7532

20 liter

OBH Nordica Norway AS

Postboks 5334

0304 Oslo

Tlf: 22 96 39 30

www.obhnordica.no

Tekniske data

OBH Nordica 7532

20 liter

1 boks røde kidney-bønner

4 store savoykålblader

Fremgangsmåte:

1 hel kylling (1200g)

¼ dl honning

¼ dl olivenolje

Salt og pepper

Fremgangsmåte:

1. Kyllingen krydres innvendig med salt og pepper.
2. Legg kyllingen i et fat, som passer til størrelsen.
3. Pensle med en blanding av olivenolje og honning.
4. Tilbered på kombinasjonsprogram 2 i 30 minutter. Start med brystsiden ned og vend kyllingen eter 15 minutter. Dersom mikrobølgeovnen ikke har kombinasjonsprogram skal kyllingen tilberedes i ca 15 minutter ved vanlig, full effekt. Kan eventuelt grilles i et par minutter.
5. La kyllingen trekke i 15 minutter under et klede.

Grønnsakssauté

1 gulrot

1 purre

Brokkolibuketter

2-3 maiskolber

Friskhakkede krydderurter

2 ss vann

25 g smør

Fremgangsmåte:

Defrost (kg): 0 - 1 kg

OBH Nordica Microwave oven

IMPORTANT SAFETY INSTRUCTIONS! READ THEM CAREFULLY AND KEEP THEM FOR FUTURE USE

Before use

Before using the microwave oven for the first time, please read the instruction manual carefully and save it for future use.

Before using the microwave oven for the first time, remove all packaging material and wipe the oven both on the inner and the outer faces with a damp cloth (please note that the insulating plate (mica-plate) in the oven cavity is NOT to be removed!). Check the oven for any visible damages and make sure that the door closes completely and that it shows no sign of any damage and that there is no leakage in the oven cavity.

The microwave oven must be placed freely on a stable and flat surface leaving a space of at least 10 cm at each side, minimum 10 cm at the back and 20 cm on the top of the microwave oven.

General safety instructions

• WARNING: If the door or the door sealing has been damaged, do not operate the oven until repair has been made by a qualified person.
• WARNING: It is hazardous for anyone other than a trained person to carry out any service or repair operation, which involves the removal of any cover that gives protection against exposure to microwave energy.
• WARNING: Only let a child operate the oven without supervision when adequate instructions have been given to make sure that the child is capable of using the oven in a safe way and understands the hazards of improper use.
• Never use the oven for other purposes than the preparation of food and not for e.g. drying of cloth, paper or other non-food products or for sterilizing objects.
• Do not operate the oven when empty, as this may cause damage to the oven.
• Do not use the cavity for storage of e.g. paper, cookery books or similar.
• Do not use the oven for pickling. Microwave ovens are not designed for pickling. Raw materials that have not been properly pickled may rot and affect your health.
• Do not prepare or heat whole eggs or hard-boiled eggs as they may explode even after the termination of the microwave heating.
• Food covered by a heavy skin such as yolks, tomatoes, apples, potatoes etc. should be pierced before cooking in order to avoid damp from being accumulated inside, which may bring them to explosion.
• Do not cover the air vents and do not insert any object in the openings of the outer cabinet.
• Never try to remove parts from the microwave oven, such as feet, screws, couplings etc. or to remove the mica plate protecting against the exposure of micro wave radiation.
• Never prepare food directly on the rotating glass tray. Put the food on kitchen utensils adapted for microwave ovens.

Important!

Always cover the food with Cling film (pierce a number of holes in the film) or a lid (leave the lid loose over the food). Remains in the cavity may ignite and in the worst case cause fire in the microwave oven.

- Only use utensils and tools that are suitable for use in a microwave oven.

• Keep an eye on the oven when food is being heated in a plastic or paper container since there may be a risk of ignition.
• If smoke is observed, switch off the appliance or pull out the pin plug and keep the oven door closed to extinguish any flames.

Never use

• Utensils containing metal, such as metal edges, metal-containing enamel/decorations, screws or ornaments of metal.
• Bag fasteners of paper with internal metal wire.
• Melamine bowls (e.g. Rosti bowls, Margrethe bowls).
• In order to avoid sparks that may damage the oven, never use aluminium or metal containers. This also applies to the combination oven programme. Use a glass plate.
• If you only use the microwave function of the oven, do not use the delivered metal grid.
• The contents of feeding bottles and baby food jars shall be stirred or shaken and the temperature should be checked before serving in order to avoid burns.
• After preparation, the prepared food should always be kept for 30 to 60 seconds in the oven to enable the heat to spread and to avoid the food to "bubble" or boil over when a spoon or another utensil is put in the food.
• Microwave heating of beverages may cause delayed boiling; consequently, the container shall be handled with care.
• WARNING: Liquids and other foodstuffs must not be heated in closed containers due to the risk of explosion.
• Always follow the recipes and remember that some foodstuffs heat very quickly. You should also notice that foodstuffs with high contents of sugar should not be heated/prepared in plastic containers.
• Kitchen utensils can become very warm because of the heat supply from the foodstuffs. This is in particular the case when such utensils are covered by microwave film or a lid. We therefore recommend to always use oven gloves when taking the food out of the microwave oven.

Any damage caused by the above mentioned or similar incorrect use is not covered by the warranty.

Safety instructions

1. Read the instruction manual carefully before use and save it for future use.
2. When plugging the oven, the socket shall be accessible for disconnection. We recommend that a Danish plug connector with grounding pin is used for grounding. In case of doubt, contact an authorized fitting contractor.
3. Plug the appliance to a household outlet of 230V only, and use the appliance only for the intended use.
4. Always unplug the appliance from the mains supply when not in use.
5. The appliance must not be immersed into water or other liquids.
6. 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 the use of the appliance by a person responsible for their safety.
7. Children should be supervised to ensure that they do not play with the appliance. Children are not always able to understand potential risks. Teach children a responsible handling of electrical appliances.

8. Make sure that the cord is not hanging from the edge of the table.

9. Never place the appliance on or close to hotplates, open fire or the like.

10. The appliance should only be used under supervision.
11. When in use, the oven door, the outer surfaces and the oven window can get hot. Do not touch these parts. Open the door only by using the handle.
12. WARNING: In order to avoid dangerous situations due to an unintended coupling of the switch, this appliance must only be connected to the current network by means of an external coupling device such as a timer, or be connected to a circuit that is automatically switched on and off.
13. Always examine appliance, cord and plug for damage before use. If the supply cord is damaged, it must be replaced by the manufacturer, or his service agent or a similarly qualified person in order to avoid a hazard.
14. The electrical installation must comply with the present legislation concerning additional protection in the form of a residual current device (RCD with a rated residual operating current not exceeding 30 mA). Check with your installer.

15. The appliance is for domestic use and similar environments, such as:

16. Staff rooms, offices and other work-related environments

17. Farms

18. Customers at hotels, motels, hostels and other dwelling environments.

19. If the appliance is used for other purposes than intended, or is it not handled in accordance with the instruction manual, the full responsibility for any consequences will rest with the user. Any damages to the product or other things are not covered by the warranty.

Cleaning and maintenance

Clean the oven at regular intervals and remove any leftovers. If the oven is not kept clean, the surfaces may deteriorate and the lifetime of the appliance may be considerably shortened and there is a risk of a dangerous situation occurring. Before cleaning the oven, switch it off and unplug it. Never use aggressive detergents, solvents, oven cleaners or similar. Such products may damage the inner and outer surfaces.

The following parts can be cleaned with a damp cloth, possibly with a mild washing-up liquid:

• External surfaces and the control panel
• The rotating foot and the bottom of the oven
- Oven door and adjacent parts
• The rotary tray is dishwasher proof.

If steam occurs in or around the oven door, wipe the door with a soft cloth.

Steam may occur in use and this is not due to malfunction. Remove odours by placing a bowl with water with lemon juice and peel in the microwave oven. Put the microwave function at top efficiency and set the timer at 5 minutes. Wipe with a damp cloth.

When cleaning, please pay special attention to the following:

• Avoid water from penetrating into the air vents and make sure that the control panel does not get wet.
  • Take care that the rotary foot is correctly placed after cleaning.
• It is particularly important that the door and the adjacent parts are kept clean.
• The insulating plate (Mica-plate) in the cavity shall be kept clean with a damp cloth. If the plate is very greasy or dark, it should be replaced. It may catch fire if greasy.

Kitchen utensils

Only use dishes and containers that are approved for use in microwave ovens.

Kitchen utensils Microwaves
Heat resistant glass Yes
Not heat resistant glass No
Heat resistant ceramics Yes
Microwave resistant plastics Yes
Kitchen towel Yes
Metal tray No
Metal grid No
Kitchen utensils of metal, tinfoil No

Description

1. Door safety lock system
2. Oven window
3. Roller ring
4. Glass tray
5. Control panel
6. Mica plate (cover plate), may not be removed

Control panel

POWER - Power button for adjusting power/defrost:

Low: 17 % Power Output

M.Low/defrost: 33% Power Output

Med: 55% Power Output

M.High: 77% Power Output

High: 100% Power Output

TIMER/DEFROST - Timer and defrost button for selecting time (minutes) and defrost (kg)

Timer (min): 0-35 minutes

Defrost /kg: 0-1 kg

How to use the microwave oven

Put the food in the oven and close the door.

The microwave oven has 5 settings. Select setting by turning the power button to desired setting, see chart under "Power control for adjusting power/defrost".

Set the cooking time (max 35 minutes) by turning the timer button to desired setting. As soon as you turn the button the microwave oven will start.

If you like to set less than 5 minutes cooking time, turn the button pass the 5 minute marking and then return to correct time.

To turn off the micro wave oven before the time has passed, turn the timer button to 0.

If the door is opened during cooking, the microwave oven till automatically stop working, the cooking will continue after closing the door. Always return timer back to 0 when food is removed from the oven, or if it is not in use.

Defrost

The microwave has a feature for defrosting food.

Turn the power button to M:Low/Defrost to choose defrost. Then set the weight of the food by turning the timer button to desired setting (0-1 kg). The microwave oven starts the reheating.

The microwave oven is stopped by opening the door. It will automatically stop due to the automatic safety look.

Note!

To make sure that the food is not over cooked, it is a good idea to check the food regularly during cooking. Start with shorter cooking times than recommended in the manual. It is recommended to try different settings and to follow the producers directions (if there is any) on the packaging. Note that pop corn for instance, easily burn after just a few seconds too long in the microwave oven.

Important!

Always cover the food with Cling film (pierce a number of holes in the film) or a lid (leave the lid loose over the food). Remains in the cavity may ignite and in the worst case cause fire in the microwave oven.

Disposal of the appliance

Legislation requires that all electrical and electronic equipment must be collected for reuse and recycling. Electrical and electronic equipment marked with the symbol indicating separate collection of such equipment must be returned to a municipal waste collection point.

Warranty

Claims according to current law. Cash receipt with purchase date shall be enclosed with any claims. When raising a claim the appliance must be returned to the store of purchase.

OBH Nordica Sweden AB

Box 58

163 91 Spånga

Phone [phone]

www.obhnordica.com

Technical data

OBH Nordica 7532

20 litres

Microwave oven power:

2450 MHz 700 watt

Weight: 11,2 kg.

These instructions are subject to alterations or improvements.

Advice on microwave cooking

With the microwave oven you have the opportunity to cook exciting food and dishes quickly and easily. In the following, we have gathered a number of different recipes for dishes which can be tried out while getting familiar with the oven and all its options and features.

All the cooking times in our recipes, which are based on 800 Watts, are approximate. They depend on various circumstances such as:

The thickness of the bowls

The quality of the vegetables, including seasonal differences

The freshness of the foods

Fresh or frozen foods

The thickness of meat or fish

Additionally we refer to the conversion table on the last page of the manual which can be used for recipes intended for microwave ovens with lower or higher effect.

When cooking in the microwave oven, it is always a good idea to check the food during cooking. It is also recommended that you start with a shorter cooking time than the recipes say in order to prevent the food from overcooking. It is perfectly safe to open the oven door during cooking – the oven stops automatically when the oven door is opened, and restarts easily – read more about this in the instruction manual. It is generally recommended that you try your way.

When defrosting it is a good idea to allow the meat to rest after defrosting. It is additionally recommended that the meat is turned over when half the defrosting time has elapsed.

The size of the bowls which are used with the microwave oven should match the amount of food. I.e. do not use too large bowls but use bowls with tall sides, e.g. soufflé trays.

Vegetables must be of uniform size. If some vegetables are considerably larger than others, the cooking time for these vegetables must be expected to be a little longer.

Always remember to use kettle holders when the bowls are taken out of the oven as the heat from the foods quickly distributes into bowls and dishes, potentially turning them very hot.

Always use a lid or microwave wrap during cooking.

You achieve the best results if the dish is allowed to rest for up to 5 minutes after cooking in the microwave oven. This allows for the heat to distribute uniformly inside the foods.

Table for vegetables (always remember to cover the tray/bowl with lid or microwave wrap)

Small and easy dishes and good tips

Bacon

Sliced bacon can be cooked in the microwave oven with great results.

6 slices of bacon are placed on a piece of paper towel on a plate. Also cover the bacon with a piece of paper towel. The bacon is cooked at full effect for approximately 5 min.

Scrambled eggs

Whip 2 eggs and 2 tbsp of cream together with a fork, season with salt and pepper. Add 5 g butter and put the bowl in the oven for 1 min. at full effect. Take the bowl out and leave the scrambled eggs to rest for 2 min.

Ice cream

Ice cream can be softened in the microwave oven at low effect for a very short time (approximately 1/2 -1 min.). Remember to keep an eye on the ice cream in order to prevent it from melting.

Blanched almonds

Put 50 g almonds and 1 dl water into a bowl. Put the bowl in the oven for about 1-1¼ min. at full effect. Allow the almonds to rest for 2 min. and douse them with cold water. The almond skins can now be removed quite easily.

Dough for swelling

The microwave oven facilitates the swelling of a yeast dough. If you use 1 kg flour, the dough must swell in the microwave oven for about 15-20 sec. at full effect. Then leave the dough to rest for 8 min. Repeat the swelling in the microwave oven for another 15-20 sec. with a subsequent resting time of 8 min.

Oatmeal porridge (1 pers.)

2 dl water and 3/4 dl oatmeal with a pinch of salt are mixed in a soup plate. The porridge is boiled at full effect for about 21/2-3 min. Stir it gently and serve the porridge with milk.

Melted chocolate

Break the chocolate (100 g) into smaller bits in a bowl and add 1 tbsp water. Melt the chocolate in the microwave oven for 2 min. at full effect. Stir the chocolate after 1 min.

Paté with olives (4 pers.)

500 g veal- or beef mince

2 loafs of white bread without crust

3 dl 13% cream

1 finely chopped onion

1 crushed garlic clove

1 tbsp fresh chopped herbs (e.g. oregano or basil)

Salt and pepper

8-10 chopped black olives

20 g butter

How to do it:

1. Mix white bread and cream in a bowl.
2. Add the minced meat and the other ingredients and mix until smooth.
3. Grease a mould and pour the mince dough into it with along with a few lumps of butter (20 g) and cover the bowl with wrap.
4. Cook in the oven for approximately 18 min. at half effect.
5. Check if it is done by poking a trussing needle into the paté.
6. Allow the paté to rest, then leave it overnight in the fridge.

Serve with a bowl of green salad and coarse bread.

Lasagne (2 pers.)

250 g beef mince

1 chopped onion
1 crushed garlic clove
1 large carrot, finely diced
1 tbsp olive oil
1 tsp dried oregano
Salt and freshly ground pepper
1 can chopped, skinned tomatoes
1/2 dl water
6 parboiled lasagne strips
5 dl Mornay sauce
2 tbsp bread crumbs

How to do it:

1. Mix the mince, onion, and olive oil in a bowl with a fork.
2. Put the lid on and steam at full effect for 5 min.
3. Take the bowl out and loosen up the meat with a spoon and mix with carrot, spices, and garlic.
4. Add chopped tomatoes and water.
5. Cover the bottom of a greased tray with meat sauce.
6. Then apply lasagne strips, meat sauce, and Mornay sauce in layers. Finish with Mornay sauce, garnish with bread crumbs.
7. Put the tray in the oven at medium effect for approximately 20 min.
8. Allow the lasagne to rest for 5 min.

Stuffed peppers (2 pers.)

2 peppers

250 g beef mince

1 egg

2 tbsp flour

Salt and pepper

1 tbsp fresh chopped basil
1 garlic clove
Shredded mozzarella cheese

Fresh herbs for garnish

How to do it:

1. Cut the peppers into halves and remove seeds and stem.

2. Place them on a tray and cook them in the oven for 1½ min. at full effect.

3. The stuffing is mixed using the remaining ingredients.
4. Put the stuffing into the peppers and place them in the microwave oven for about 6 min. at full effect.
5. Take out the tray and sprinkle the peppers with shredded cheese.
6. Cook for 2 min. at full effect, or until the cheese is melted, and garnish with fresh herbs.
7. Allow the dish to rest for 5 min.

Serve with a big bowl of green salad and French bread.

Pork chops with curry sauce (2 pers.)

2 pork chops, 180 g each.

Salt and pepper

1. Place the pork chops on a tray, cover them with wrap, and cook at full effect for about 3 min.
2. Turn the pork chops over and cook for another 3 min. (still covered).
3. Take them out and season with salt and pepper, and leave them to rest under cover while the sauce is made.

Sauce:

2 dl water

1½ dl whipping cream

1 tsp meat stock paste

Curry

Maizena sauce thickener

Salt and pepper

1 tsp sugar

How to do it:

1. Mix water, cream, and stock paste in a round bowl with tall sides.
2. Put the bowl in the microwave oven and cook at full effect for 3 min.
3. Add the amount of curry of your taste and whip with Maizena sauce thickener.
4. If necessary, more sauce thickener can be added after 2 minutes at full effect. Otherwise, continue for another 2 min. at full effect.
5. Season the sauce with salt, pepper, and sugar.
6. Pour the sauce over the pork chops and serve with boiled rice, or potatoes, and mango chutney.

The pork chops can be additionally garnished with peanuts.

Mince dish with blanched broccoli (4 pers.)

500 g veal- or beef mince

1 egg

1 tsp salt

Freshly ground pepper

4 tbsp flour

1 dl water

50 g butter

100-200 g blanched broccoli

Chopped parsley for garnish

How to do it:

1. Mix the mince with egg and all other ingredients, except butter.
2. Grease a soufflé tray with margarine and put a thin layer of the mince mix in the bottom. Then put a layer of broccoli on top. Finish with another layer of mince mix.
3. Melt the butter in a small, covered bowl for 1/2 min. at full effect. Pour the butter over the dish.
4. Set the oven to highest effect and cook the dish for approximately 10 min.
5. Allow the dish to rest for 5 min. before serving, and garnish with chopped parsley.

The dish is served with French bread and Worcester sauce.

Chilli con Carne (2 pers.)

250 g beef mince

2 crushed garlic cloves

1 chopped onion

1 tbsp olive oil

1 red kidney beans

1 can chopped, skinned tomatoes

Chilli powder or fresh chilli, add to taste

Salt and pepper

How to do it:

1. Mix mince, onion, and olive oil in a soufflé bowl with a fork. Cover and steam at full effect for about 5 min.
2. Take out the bowl and loosen up the meat with a spoon. Drain the kidney beans and mix them with the meat.
3. Add the chopped tomatoes and spices. Mix thoroughly.
4. Cover the bowl and place it in the microwave oven at full effect for approximately 7 min.
5. Allow the dish to rest for 5 min.

Serve with a good loaf of bread.

Stuffed Savoy cabbage (2 pers)

4 large Savoy cabbage leaves

How to do it:

1. Rinse the Savoy cabbage leaves, put them in a tray and cover with wrap.
2. Steam the cabbage leaves at full effect for about 1 min. until the leaves are tender.

Stuffing:

250 g veal mince

1 egg

3 finely chopped mushrooms

2 tbsp flour

Salt and pepper

1 tsp veal stock

2 ½ dl water

How to do it:

1. Mix the stuffing with egg, mushrooms, flour, and salt and pepper and pour it into the four cabbage leaves. Fold them up like small packages.
2. Put the packages in an oval tray.
3. Dissolve the veal stock in a bowl with 21/2 dl water in the microwave oven for 2 min. at full effect.
4. Pour the stock into the tray with the packages, place the tray in the microwave oven, and cook at full effect for 8 min.
5. Allow the dish to rest for 5 min. (covered).

Serve with boiled potatoes.

Fresh pasta with meat sauce (2 pers.)

250 g beef mince

1 chopped onion
1 crushed garlic clove
1 large carrot, diced or coarsely shredded
1 tbsp olive oil
1 tsp dried oregano
1 tsp salt and freshly ground pepper
1 can chopped, skinned tomatoes
1/2 dl water

How to do it:

1. Mix mince, onion, and olive oil in a soufflé bowl with a fork. Put the lid on and steam at full effect for 5 min.
2. Take out the bowl and loosen up the meat with a spoon or a fork. Mix thoroughly with carrot, spices, and garlic.
3. Add the chopped tomatoes and water. Stir well.
4. Set the oven to full effect for 7-8 min. Allow the dish to rest for 5 min. and season to taste.
5. Boil the fresh pasta on the cooker according to package instructions while the dish rests.

Salmon terrine with spinach (4 pers.)

500 g fresh, boneless salmon

1/4 I whipping cream

2 eggs

1 tsp salt

1 pinch Cayenne pepper

300 g defrosted coarsely chopped spinach

How to do it:

1. Cut the salmon into smaller pieces and put it into a food processor along with cream, eggs, and spices.
2. Blend to a firm stuffing.
3. Drain the spinach thoroughly.
4. Grease an oblong tray, and put a layer of salmon stuffing, a layer of spinach, and another layer of salmon stuffing into the tray.
5. Cover the tray with wrap and put it in the microwave oven at full effect for approximately 10-12 minutes.
6. Allow the salmon terrine to rest and leave it in the fridge overnight.
7. Serve with a cold dressing.

Cold dressing for salmon terrine with spinach

3 dl sour cream

2 dl mayonnaise with added Dijon mustard to taste

White wine

Salt and pepper

How to do it:

1. Mix the ingredients and garnish with fresh chopped herbs to taste. Serve with French bread or Italian buns.

Cod fillet with leeks and Savoy cabbage (4 pers.)

500 g cod fillets

2 leeks cut into thin rings

200 g finely cut Savoy cabbage

5 dl Mornay sauce

Salt and pepper

How to do it:

1. Mix the leek rings and Savoy cabbage. Put half the mixture into an oval tray.
2. Cut the cod fillets into appropriate pieces and put them over the vegetables.
3. Season with a little salt and pepper and put the rest of the vegetables on top.
4. Pour the sauce over into the cod and vegetables, put the lid on, and put the tray in the microwave oven for approximately 8 min. at full effect.
5. Leave the dish to rest for 5-6 min.

Serve with good bread or rice.

Other types of fish can also be used, such as plaice, pollock, lemon sole.

Steamed fillet of fish with vegetable sauce (2 pers.)

4 plaice fillets or lemon sole fillets

1 leek

2 carrots

Salt and freshly ground white pepper

50 g butter

4 dl whipping cream

1 tsp fish stock

2 tbsp Maizena, light sauce thickener

Garnish: defrosted shrimps, dill, and lemon wedges

How to do it:

1. Fold the fillets over at the middle and place them in an oval tray.

2. Rinse the vegetables cut them into 5 cm, very thin shreds, and put them on top of the fish.

3. Melt the butter in a small covered bowl at full effect for 1 minute. Add cream and fish stock (dissolved).

Season with salt and pepper and pour the mixture over the fish and vegetables. Put the lid on and steam at full effect for 8 min. until the fish is tender. Allow the dish to rest for 5 min. before serving.

Garnish with defrosted shrimps, dill, and lemon wedges, and serve the dish with boiled rice or French bread.

Fish with cream cheese (2-4 pers.)

400 g fillet of fish (e.g. cod)

3 tomatoes, sliced

1 bundle of parsley

200 g cream cheese

1 dl whipping cream

1 tsp Maizena sauce thickener

1/2 tsp salt

White pepper

Ground nutmeg

How to do it:

1. Place the fillets in a tray and put the tomato slices on top.
2. Chop the parsley coarsely.
3. Add the other ingredients and blend until the mixture is smooth.
4. Pour the cheese mixture over the fish and cover the tray.
5. Cook the dish at full effect for 5½ min, and then at approximately 600 Watts for 4 min.

Fish mould with shrimps and mussels (2 pers.)

300 g fillet of cod or Pollock

2 dl cream

2 eggs

3 tbsp flour

1 tsp salt

White pepper

1/4 onion

Stuffing:

200 g shrimps

1can mussels

200 g broccoli, small bouquets

How to do it:

1. Drain the fish if you are using defrosted fillets.
2. Cut the fillets into minor pieces and put them into a food processor along with the other ingredients.
3. Shred the fish in the food processor.
4. Add the stuffing to the mixture using a dough scraper and pour the mixture into a well-greased glass ring mould.
5. Cover the mould and cook the dish for 6 min. at 800 Watts, and then at approximately 400 Watts for 6 min.
6. Allow the dish to rest under cover for about 5 min.

Warm smoked mackerel

1 smoked mackerel

6 rinsed mushrooms, sliced

2 tomatoes, sliced

1 average sized onion, chopped

60 g butter

Fresh chopped dill

Lemon juice

How to do it:

1. Remove skin and bones from the smoked mackerel. Place the fillets in an oval tray.
2. Put the chopped onion and the sliced mushrooms on top. Sprinkle with lemon juice and freshly ground pepper to taste.
3. Finish with sliced tomatoes and lots of chopped dill on top.
4. Add butter in small lumps.
5. Cover the tray with wrap (remember to puncture the wrap with a fork).
6. Cook for about 4 min. at full effect and allow the dish to rest for 5 min.

Mackerel is naturally quite salty. Be careful to adjust the amount of salt to the mackerel.

Serve with good coarse bread, or new potatoes when in season.

Salmon with vegetables and sauce (2 pers.)

2 fillets of salmon without skin and bones (approx. 300 g)

2 tbsp white wine

2 carrots, cut into thin lengths

1 leek, cut into thin lengths

Salt and pepper

15-20 g butter

How to do it:

1. Place the salmon fillets in an oval tray.
2. Mix the vegetables and put them around the fish along with lumps of butter.
3. Cover the tray with wrap and put it in the microwave oven for 4-5 min. at full effect.
4. Take out the tray and allow it to rest under cover for 5-6 min.

Fish sauce:

1½ dl water

1/2 dl white wine

1½ dl whipping cream

1 tsp fish stock paste

Maizena sauce thickener

How to do it:

1. Mix the ingredients in a round bowl with tall sides.
2. Put the bowl in the oven for 3 min. at full effect. Then whip Maizena sauce thickener into the sauce mixture until the consistency is smooth.
3. Put the bowl back into the microwave oven for 2 min. at full effect.
4. Pour the sauce over the salmon and vegetables. Garnish with fresh dill.

Serve with French bread or Italian buns.

Cold, steamed salmon with curry mayonnaise (4 pers.)

1 full piece of salmon without skin and bones, approximately 600 g
4 tbsp white wine

How to do it:

1. Place the fish in an appropriate tray along with the white wine.
2. Cook in the microwave oven for 6-7 min. at full effect.
3. Take out the fish and season with salt and freshly ground white pepper.
4. Allow the fish to rest under cover for 10 min. and put it in the fridge until it is completely cold.

Curry mayonnaise

200 g mayonnaise

1 tsp curry
1 tbsp white wine

How to do it:

1. Stir the mayonnaise with curry and white wine.
2. Serve the fish on a tray, and apply the mayonnaise in an even layer using a butter knife.
3. Garnish the fish with shrimps, hardboiled eggs in halves, sliced asparagus, caviar, lemon wedges, and dill, and serve with good white bread.

Chicken with vegetable sauté

1 fresh chicken, cleaned (1200 g)

1/4 dl acacia honey
1/4 dl olive oil

Salt and pepper

How to do it:

1. Season the chicken on the inside with salt and pepper.
2. Place the chicken in tray that fits its size.
3. Brush the chicken over with a mixture of olive oil and acacia honey.
4. Cook for approximately 30 min. at ordinary full effect. Start with the breast part downwards, then turn the chicken over after 15 min.
5. Allow the chicken to rest for 15 min. under a kitchen towel.

Vegetable sauté

1 carrot
1 leek
Broccoli bouquets
2-3 turnips
Fresh chopped herbs
2 tbsp water
25 g butter

How to do it:

1. Cut the vegetables into uniform pieces and put them in a tray.
2. Add water and butter in small lumps.
3. Cook at full effect for 6 min. Stir the vegetables around a little when half the time has elapsed. Leave the vegetables to rest for 5 min. under cover and season with salt and

pepper.

1. Garnish with fresh chopped herbs to taste.

Serve with garlic bread or other good bread.

Chicken breast with vegetable sauté (2 pers.)

2 pieces of chicken breast

1 large carrot
1 parsley root
1 leek
3 turnips
2 tbsp water
25 g butter

How to do it:

1. Cut the carrots and parsley root into evenly long, uniform pieces.
2. Cut the leek into the same length and part it into vertical quarters.
3. Place the chicken breasts in a tart mould. Season with salt and freshly ground black pepper.
4. Put the vegetables into the mould, around the chicken breast pieces.
5. Add water and distribute the butter in small lumps.
6. Cook at full effect for 6 min.
7. Allow the dish to rest under cover for 5 min. before serving and garnish with fresh chopped parsley.

Serve with French bread or rice.

Chicken with sweet and sour sauce (4 pers.)

400 g chicken breasts or schnitzels, shredded

2 dl pineapple juice

1can pineapple

1½ dl water

1/2 chicken stock cube

1 tbsp vinegar

1 tsp honey

1/2 tbsp freshly ground ginger

1/2 tbsp Maizena sauce thickener

Salt and Pepper

200 g defrosted peas

100 g fresh bean sprouts

How to do it:

1. Put pineapple juice, water, and stock cube into an appropriately sized bowl. Put the lid on and heat for 2 min. in the microwave oven at full effect.
2. Vinegar, honey, peas, ginger, and the meat shreds all go into the liquid. Cook in the microwave oven for 8 min. at full effect.
3. Take out the dish and sprinkle Maizena into it while stirring, add salt and pepper to taste.
4. Dice the pineapple and mix it into the bowl. Put the bowl back in the oven for about 5 minutes at full effect.
5. Take out the dish and allow it to rest under cover for about 4 min. Add the fresh bean sprouts.

Serve with rice.

Potato dish with onion and herbes de provence

Approx. 400 g potatoes

1 finely chopped onion
1 tsp herbes de provence

25 g butter

1/2 dl water

2 tbsp white wine

Salt

Freshly ground pepper

How to do it:

1. Cut the peeled potatoes into thin slices and put them in a tray with chopped onion. Add liquid.
2. Sprinkle with spices and add butter in small lumps.
3. Cover the tray, put it in the oven, and cook at full effect for 12 min.
4. If the microwave oven offers a grill feature, the potatoes can subsequently be grilled for 2 min. or until the surface turns slightly golden brown.
5. Allow the dish to rest under cover for 5 min. before serving.

The potato dish is well suited for fried meat dishes.

Carrots with spicy dressing (2 pers.)

400 g carrots

25 g butter

1 tsp sugar
1 tsp ground nutmeg
1 1/2 dl water
3 dl. 38% sour cream

Salt

White pepper

Juice from 1/4 lemon

2 tbsp Maizena light sauce thickener

Garnish: Chopped herbs, e.g. parsley, chives, chervil, thyme, marjoram, or oregano.

How to do it:

1. Clean and rinse the carrots. Cut them into thin shreds, approximately 5 cm long. Put the carrots in a large bowl.
2. Melt the butter in a small covered bowl in the oven at full effect for about 1/2 min.
3. Whip water, sour cream, ground nutmeg, and sugar together and add salt, pepper, and lemon juice to taste.
4. Pour the melted butter into the mixture and pour it over the carrots. Carefully add Maizena while stirring.
5. Put the lid on and steam the dish at full effect for 10 min.
6. Allow the dish to rest under cover for 5 min. before serving and garnish with fresh chopped herbs.

Well suited for rare meat or lamb.

Baked potatoes with fresh dressing (2 pers.)

4 big, evenly sized potatoes

How to do it:

1. Clean and wipe the potatoes.
2. Poke the potatoes with a fork all the way around and place them on a piece of kitchen paper on the glass plate in the oven.
3. Bake the potatoes at full effect for 6 min. Then turn them over and bake for another 6 min. at full effect.
4. Feel with a trussing needle if the potatoes are tender and give them a couple of minutes more if required. The potatoes should stay firm though.
5. Allow them to rest covered with a kitchen towel for 5 min.
6. Cut an X in the middle and serve with a dressing.

Dressing for baked potatoes

50 g mayonnaise

50 g sour cream

Salt and pepper

A pinch of light Dijon mustard

1 finely chopped onion

1 tomato, finely diced

Chopped chives

How to do it:

1. Mix the ingredients – chives are for garnish.
2. Pour the dressing over the baked tomatoes, garnish with chives.

Blanching vegetables

Vegetables (500 g max.) by choice, cleaned and cut into uniform pieces.

How to do it:

1. Add 3 tbsp water (approx. 1/2 dl) to the vegetables, and cover them with a lid.
2. Heat the vegetables at full effect for 2 min. Stir and heat for another minute.
3. Drain the vegetables and submerge them briefly in ice cold water. This enables the vegetables to retain their beautiful colours.

Serve the vegetables as a side dish or e.g. with a mince dish.

Vegetable soup (4 pers.)

1 | water
1 vegetable stock cube
1/2 beef- or chicken stock cube
1 carrot, diced
1 finely sliced leek
6-8 brussels sprouts, quartered

How to do it:

1. Pour water and stock cubes into a tall bowl.
2. Add carrot, leeks, and brussels sprouts.
3. Put the bowl in the microwave oven for 8-10 min. at full effect and allow the soup to rest under cover for 5-6 min.

Serve with French bread.

Chocolate dessert cake with apricot coulis and vanilla ice cream (6 pers.)

100 g dark chocolate

100 g butter

3 eggs

100 g sugar

50 g wheat flour

1/2 dl milk

1 tsp baking powder

50 g chopped walnuts

1 tbsp water

Vanilla ice cream

How to do it:

1. Break the chocolate into smaller pieces in a bowl and add 1 tsp water.
2. Put the bowl in the microwave oven for 2 min. at full effect. Stir the chocolate after 1 min.
3. Add butter and heat the mixture for 1 min. at full effect.
4. Take it out and whip it thoroughly together.
5. Fit baking paper into a round cake mould.
6. Whip eggs and sugar in a big bowl with an electrical mixer until stiff.
7. Add chocolate, flour, milk, baking powder, and chopped walnuts.
8. Whip together well and pour the mixture into the cake mould.
9. Bake the cake in the microwave oven for 6 min. at full effect.
10. Take out the cake and allow it to cool completely before serving.

Apricot coulis

1 small can mandarins

1 jar apricot marmalade

How to do it:

1. Pour mandarins and marmalade into a blender along with the mandarin juices. Blend to an appropriate consistency.
2. Serve in portions: Cake and vanilla ice cream with apricot coulis on top.

The cake can be additionally garnished with fresh berries or fruits of the season.

Pears Belle Hélène (4 pers.)

1 can preserved pears (approximately 800 g or 2 pear halves per person)

Vanilla ice cream

How to do it:

1. Place 2 pear halves on each plate with a scoop of vanilla ice cream.
2. Pour melted, warm chocolate sauce over the pears and ice cream.

Warm chocolate sauce

100 g good quality cooking chocolate in small pieces

1½ dl cream

A few drops of pear juice to taste, if required

How to do it:

1. Melt chocolate and cream and heat it in the microwave oven in a bowl with tall sides for approximately 2 min. at full effect. Keep an eye on the chocolate as it burns and sticks or 'boils' over quite easily.
2. Finish by stirring after cooking time has elapsed to make sure that the chocolate has melted uniformly. If required, put it back in the microwave oven for another 30 sec. at full effect.
3. Add a little pear juice to taste if the chocolate flavour is too poignant.

Dessert with banana and blood grapefruit (2 pers.)

2 grapefruits
2 tbsp butter
2 tbsp cane sugar
4 bananas
Walnut kernels
1/4 I whipping cream

How to do it:

1. Mix the juice from 1 grapefruit with butter and cane sugar in a round glass bowl.
2. Put the bowl in the microwave oven at full effect for 2 min. Stir.
3. Peel the bananas and cut them in halves. Put them in an oval tray.
4. Peel the grapefruit all the way to the flesh and cut it into slices.
5. Put the slices over the bananas and add the warm juice on top.
6. Garnish with walnut kernels.
7. Place the tray without lid in the microwave oven for about 1 1/2 min . at full effect.
8. Allow the dessert to cool a little and serve with ice cold whipped cream.
   9.

Apple dessert

2 large apples, rinsed and cut in halves

1 tbsp butter
1 tbsp sugar
4 tbsp marzipan
4 tbsp chopped almonds

How to do it:

1. Stir butter, sugar, marzipan, and chopped almonds together.
2. Apply the stuffing to the apples and place them in an oval tray of appropriate size.
3. Put the apples in the microwave oven at full effect for 2 min.
4. Allow the apples to rest for 5-6 min.

Serve with ice cold whipped cream or stirred vanilla ice (remember that the ice cream can be softened in the microwave oven).

Conversion table (numbers stated in minutes)

700 W 800 W 900 W
1.10 1.00 0.50
2.20 2.00 1.50
3.30 3.00 2.40
4.30 4.00 3.30
5.40 5.00 4.30
6.50 6.00 5.20
8.00 7.00 6.10
9.10 8.00 7.10
10.10 9.00 8.00
11.20 10.00 8.50
17.20 15.00 13.20
22.50 20.00 17.50

Please note! The times in the conversion table above are only intended as a guide.

OBH NORDICA

Lynx microwave oven