English Deutsch Nederlands Italiano Microwave/Convection Cookery Book Ko chbuch für die Mikr ow elleng e räte Kookboek voor combinatie magnetron-oven La Cuisine Gourmande avec Votre Four Combiné Recettario per forni a microonde combinati Recetario para microondas combinado Français ® Español NN-A775 / NN-A725 / NN-A755
Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities: • It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour.
Microwaving Principles Microwaving energy has been used in this Your microwave oven converts electricity into microwaves in the magnetron. country to cook and heat since early experiments with RADAR. Microwaves themselves are in fact present in the atmosphere all the time - both naturally and from manmade sources. Manmade microwaves include radar, radio and television waves, telecommunication links and car phones.
Microwaving Principles English Microwaves can only penetrate to a depth of 11/2-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, i.e. the food cooks from the outside inwards. When a microwave oven is switched off, the food will continue to cook by this conduction - NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat and cakes and reheated meals.
Quick Check Cookware Guide Microwave Cooking Containers ✔ ● ● ● Use plain white kitchen towel for short cooking times only. DO NOT use patterned kitchen towel. DO NOT use melamine dishes. Use plastic dishes only if designed for microwave use. DO NOT cook foods high in fat or sugar, or foods that require a long cooking time (e.g. brown rice, Christmas Puddings) in plastic containers. ● ● ● Wicker baskets can be used for very short reheating times only - check these items do not have metal staples.
Grill Cooking Containers ✗ English ✔ Oven Accessories En-5
Combination Cooking Containers ✗ ✔ ● ● ● DO NOT place metal containers directly onto wire rack - place onto metal tray. DO NOT use spring form tins for cakes. DO NOT use enamelled pie plates for cooking pastry items. ● ● Should arcing occur when cooking by Combination, press the Stop pad twice to cancel the program, then continue cooking on CONVECTION only. DO NOT use dishes with a gold/silver decoration, as these will arc and the pattern will lift off the dish.
Convection Cooking Containers ● ✗ DO NOT use plastic microwave containers unless especially designed to take temperatures of 250°C.
General Guidelines PIERCING The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS. MOISTURE CONTENT Many fresh foods e.g. vegetables and fruit, vary in moisture content throughout the season. Jacket potatoes are a particular example of this.
General Guidelines Micro Power High Use 1000 W 270 600 440 250 W W W W Warm 100 W DISH SIZE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. QUANTITY Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. DENSITY Porous airy foods heat more quickly than dense heavy foods. SHAPE Even shapes cook evenly.
General Guidelines INGREDIENTS Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. Do not overheat even if the pastry does not appear to be very hot. STARTING TEMPERATURE The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature. COVERING Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups.
Defrosting Guidelines During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated. Tips for Defrosting MINCED MEAT OR CUBES OF MEAT AND SEAFOOD Since the outside of these foods quickly defrosts, it is necessary to separate them, break the blocks into pieces frequently while defrosting and remove them when they have defrosted.
Tips for Defrosting Check the defrosting several times, even if you use the automatic buttons. Observe the standing times. STANDING TIMES Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour.
270 W then the approximate time given below. 500 g 500 g 500 g 250 g 250 g 430 g (2) 150 g 500 g 200 g (2) 400 g (4) 500 g 500 g 1 kg (4) 400 g 500 g 300 g (2) 250 g 200 g 450 g 250 g 300 g 500 g Weight/quantity 18 - 20 20 - 22 8 - 12 6-7 7-8 11 - 12 4-6 10 - 12 6-7 10 - 12 12 - 14 12 - 13 22 - 24 15 14 - 15 10 - 11 2 3-4 3 5-6 9 12 Time in minutes # turn this food halfway through defrosting and protect ends and projecting parts with foil. * stir, turn or separate several times during defrosting.
En-14 270 W then the approximate time given below. Time in minutes 7 4-5 8 seconds 10 4 4-5 3-4 10 - 12 13 - 14 10 9 7 Weight/quantity 400 g (1) 550 g (1) 110 g (1 portion) 470 g (1) 200 ml 370 g (block) 300 g (block) 400 g (2) 500 g (4) 380 g (2) 200 g (2) 200 g # turn this food halfway through defrosting and protect ends and projecting parts with foil. * stir, turn or separate several times during defrosting.
Reheating How do I choose which method to reheat by? The heat method i.e. Microwave only or Combination, depends on the type of food to be reheated. For foods that do not require browning, reheat by microwave only. For foods that do require browning, reheat by Combination.
Microwave Cooking Tips To soften butter for easy spreading on removal from the fridge Soften for 35-40 seconds on 270 W (for 150g). Remove any foil beforehand. Swelling dried fruit Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes. Allow to stand for 10 minutes.
Convection/Bake Cooking mode is used. When using the oven on CONVECTION/BAKE there is NO microwave power, i.e. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware. REMEMBER: If the CONVECTION mode is used, in most instances it will be necessary to reduce the temperature by 20°C when using cooking temperatures stated in other cookbooks.
Grilling/Grill-Convection Cooking Grill: There are 3 GRILL settings: 1, 2 and 3. Most meat foods can be cooked on the hottest GRILL 1 setting. GRILL 2 and 3 settings are used for more delicate foods, or those that require a longer grilling time e.g. chicken portions. Unless otherwise stated in a chart or recipe, always use GRILL 1 setting. Grill-Convection The GRILL with fan-forced-air allows large pieces of meat to be properly cooked and roasted e.g.
Combination Cooking Convection + Micro Power Not all foods are suited to cooking by this method and in many cases small items which cook quickly by CONVECTION will not gain anything by being cooked by Combination. FOODS NOT SUITABLE FOR COMBINATION COOKING Biscuits Boneless Convenience Joints Meringues Rich Fruit Cakes Souffles Small pastry items with a very moist filling Unboiled Gammon Whisked Sponge Cakes En-19 English Combination cooking is ideal for many foods.
Combination Cooking Convection + Micro Power The chart below describes the oven temperature and microwave power which will enable you to adapt your favourite recipes to Combination cooking and also when using the many Combination cookery books available.
2 x 120 g 2 x 100 g - Cheese soufflé (to be cooked) (5) - Pastilla [Moroccan chicken pie] (to be cooked) (2) TB 200° + 440W 2 min 30 sec FA 200° + 100W 5 min FA 200° + 100W 3 to 4 min 2 x 170 g 1 x 125 g 1 x 120 g - FA 230° + 250W 3 min 2 x 110 g - ham-mushroom-cheese pastry (cooked) (2) FA 240° + 250W 9 min - 2 x 120 g - ham-cheese baskets (to be cooked) (6) - ham-cheese or goat's cheese-spinach baskets (cooked) (2) - meat pie (2) - - FA 210° + 250W 3 to 4 min FA 210° + 250W 3 to 4 min FA
En-22 FA 230° + 250W 7 min 30 sec FA 210° + 100W 5 min FA 210° 5 min - Grill 1 + 600W 4 min 30 sec FA 240° + 250W 3 min 20 pces –150 g 1 x 110 g 4 x 140 g 16 pces (210 g) 12 pces (160 g) 12 pces (220 g) 1 x 450 g 1 x 500 g 8 pcs (660 g) 2 x 200 g 1 x 350 g 1 x 150 g 1 pce 12 pcs 120 g 1 pce 170 g 1 x 500 g 1 x 400 g - Cheese pastry (7) - Chips in bread roll (2) - Sweetbread vol-au-vent (2) - aperitif pastries (to be cooked) (6) - aperitif tartlets (already cooked) (2) - Mini St jacques scallops (1)
1 x 130 g Autosetting - pizza fresh Autosetting - pizza FA 180° + 440W 15 min then 8 min standing time FA 200° + 440W 4 to 5 min Autosetting - quiche FA 210° + 440W 9 to 11 min Autosetting - pizza Autosetting - pizza FA 230° + 600W 7 min then grill 2 to 3 min Or Pizza + 4 min FA 220° FA 230° + 600W 9 min then Grill 2 to 3 min Frozen (1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover.
En-24 Combination Cooking 450 g - Fish à la bordelaise [with white wine & shallots] 300 to 500 g 100 g 200 g - Oven chips & potato products (1 & 4) - Vegetables (3 & 4) or TB2 230° + 600W 22 min Max 3 min Max 3 min 30 sec Max 8 min Max 12 to 13 min Max 13 to 14 min (4) Max 2 min 30 sec Max 4 min 30 sec Max 1 min 30 sec Max 1 to 2 min Max 3 min 30 sec Max 2 min Max 4 min Max 7 to 8 min Max 1 min Max 2 min 30 sec 200 g 500 g 1000 g 150 g 300 g - Spaghetti in sauce (3) - Rice (3) - Grill 1 + 600W
1 pce (150 g) 2 pces (200 g) 500 g 120 g 100 g 100 g 140 g 205 g - Hamburger (uncooked) (1) (4) - Cordon bleu (1) (4) - Tripe (3 & 4) - Cocktail Sausage (3) - Slices of cooked meat steak haché [minced beef] (3) white meat (3) red meat (3) chicken leg Max 8 min Max 4 min 30 sec to 5 min 600W 40 to 50 sec 600W 50 to 55 sec 600W 50 sec Max 1 min 40 sec 440W 1 min 40 sec Grill 1 + 250W 10 min Max 1 min 30 sec.
En-26 - 3 to 4 min on Grill 1 - 600W 15 sec Test 600W 25 sec Test 600W 40 sec Test 600W 2 min 600W 4 min 30 sec Max 2 min Max 3 min 30 sec Max 4 min 30 sec Max 6 min Fresh Max 18 sec then 5 min TB 250° Autosetting - bread then 10 min stand FA 230° + 100W 14 to 15 min FA 230° + 100W 11 to 12 min then 2 min grill Max 12 sec then 2 min Grill or Autosetting - bread FA 230° + 100W 9 min then 4 min FA 230° FA 230° + 100W 9 to 10 min then 4 min FA 230° - - Frozen (1) place in a heat-resistant, microwa
Combination Cooking 3 pcs 180 g 6 pers 400 g 8 pers 780 g 400 g 1 x 660 g Cannelés de Bordeaux Galette des rois [cake eaten in France on Twefth Night] Apple Croustade (2) Basque Gâteau (2) Macaroons 440W 30 to 40 sec FA 230° + 100W 20 to 22 min 1 pce 380 g 300 g 550 g 300 g 1 x 100 g Chocolate cake Brown sugar tart (4 & 2) Apricot-apple Strudel Gâteau à la straciatella (to be cooked) (5) Apricot Crumble (1) Sweet Popcorn (3) Max 2 min 30 sec to 3 min Grill + 600W 5 to 6 min TB 200° + 600W 4
Combination Cooking - Accessories to Use Below are some examples of foods that can be cooked or reheated by Combination. It is essential that the correct accessories are used. If the food you wish to cook/reheat is not shown below, find a similar type of food and use the accessories as described. Reheating a. Garlic Bread b. Frozen Pizza. Place on high wire rack on metal tray. By placing the food on the high wire rack, the hot air will circulate to give a crisper base and sides. c.
Guidelines For Using The Recipes In This Book Metric or Imperial The recipes in the book have been tested using both metric and imperial measurements. The quantities for each are not always a direct comparison. ALWAYS USE ONE SET OF MEASUREMENTS ONLY within a recipe. Stacking and Cooking on Two Levels Two plated meals can be reheated at the same time by microwave power, using a plastic microwave stacking ring. Remember to change meals over halfway through the reheating time.
Soups and Starters Guidelines General Tips - Starters STARTING TEMPERATURE Remember foods reheated from the fridge will take slightly longer than food at room temperature. Ingredients 225 g (8 oz) onions, sliced 50 g (2 oz) butter 25 g (1 oz) flour 1 litre (2 pt) hot beef stock salt and pepper bay leaf To Serve: French bread, lightly toasted 25 g (1 oz) grated cheese En-30 COVERING PASTRY Keep foods covered with cling film, or another suitable lid, except for pastry items.
Soups and Starters Ingredients 1/ cauliflower, divided into 2 florets 1 carrot, sliced 1/ red and green pepper, 2 diced 2 sticks of celery, sliced 1 clove of garlic, peeled and crushed 1 onion, peeled and sliced 25 g (1 oz) butter 15 ml (1 tbsp) tomato puree 396 g (14 oz) can tomatoes 1 litre (2 pt) hot vegetable or chicken stock 25 g (1 oz) egg noodles salt and pepper Tomato and Red Pepper Soup Dish: large Pyrex® bowl Serves: 4 Oven Accessory: glass tray 1.
Soups and Starters Ingredients 225 g (8 oz) smoked haddock 15 ml (1 tbsp) single cream 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) horseradish 100 g (4 oz) cream cheese 15 ml (1 tbsp) parsely, chopped Garnish: 4 slices of lemon sprigs of parsley Ingredients 15 ml (1 tbsp) oil 1 onion, diced 1 clove garlic, crushed 60 ml (4 tbsp) tomato puree 150 ml (1/4 pt) white wine or vermouth 5 ml (1 tsp) dried herbs 350 g (12 oz) button mushrooms salt and pepper to taste En-32 Smoked Haddock Pate Dish: flat plate + 10
Fish Rosti topping: 900 g (2 lb) potatoes 15 ml (1 tbsp) capers 50 g (2 oz) butter, melted 50 g (2 oz) cheddar cheese, grated Ingredients 4 Salmon Cutlets (800 g) salt freshly ground pepper olive oil 4 tomatoes Herbs de Provence 1 courgette 12 black olives Special Occasion Fish Pie Dish: gratin dish Serves: 4 Oven Accessory: glass turntable + metal tray 1. Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on 1000 W power for 4-5 mins. or on AUTO FISH program.
Fish Ingredients 225 g (8 oz) tomatoes 75 ml (2 fl.oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed 1.
Fish Haddock and Spinach Florentine Ingredients 100 g (4 oz) broccoli 100 g (4 oz) cauliflower 1 medium red pepper, diced 198 g (7 oz) can salmon, drained 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml (1/2 pt) milk 50 g (2 oz) grated tasty cheese 150 ml (1/4 pt) cream (optional) salt and pepper to taste 15 g (1/2 oz) butter 75 g (3 oz) fresh white breadcrumbs 15 ml (1 tbsp) chopped fresh parsley pinch paprika Salmon and Vegetable Mornay Dish: 20 cm (8”) square dish Serves: 4 Oven Accessory: glass
En-36 - stew - roast (1) Veal - cutlets (2) - stew - leg or shoulder (1) - boneless roast (1) Lamb - stew Beef - chop (2) - roast (1) TYPE OF MEAT TIME (MINS.
16-18 TIME (MINS.) - stew - legs (1) Duck - whole roast - 10 then 70 (2) 1000 W then 440 W or 250 W - - 7-8 - - - - roast turkey - turkey thigh (2) 1000 W - pieces (2) - - whole roast (1) - - 1000 W then 250 W or 440 W 10 then 50-60 (3) 600 W MICROWAVE ONLY - chops (2) Chicken - Guinea Fowl - Turkey - stew - roast (1) Pork TYPE OF MEAT 170°C + 440 W Grill 1 + 440 W 1 hr-1 hr 15 mins.
En-38 3-4 10 then 70 (2) 5-6 7-8 TIME (MINS.) Grill Convection 250°C + 100 W 170°C + 440 W Grill Convection 250°C + 100 W - COMBINATION COOKING (Preheat before cooking) 11 1 hr 15-1 hr 30 (2) 10-12 - TIME (MINS.) (1) place the dish on the wire rack if cooking in combination (2) dependant on the weight Note: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at least 10 minutes (depending on the weight).
Meat and Poultry Ingredients 15 ml (1 tbsp) cornflour 15 ml (1 tbsp) caster sugar 15 ml (1 tbsp) white wine vinegar 15 ml (1 tbsp) orange juice 15 ml (1 tbsp) tomato puree 15 ml (1 tbsp) sherry juice from can of pineapple below seasoning to taste 450 g (1 lb) pork fillet, diced 1/ green pepper, chopped 2 225 g (8 oz) can pineapple chunks Sweet and Sour Pork Ingredients Loaf: 500 g minced beef 1 dry breadroll 1 egg, 1 onion, 50 g mushrooms 2 tbspn capers, 1 tbspn frozen parsley 4 tbspns soya sauce, pepper
Meat and Poultry Ingredients 4 chicken joints, skinned Marinade: 2 cloves garlic, crushed 25 g (1 oz) fresh root ginger, grated 10 ml (2 tsp) ground coriander 5 ml (1 tsp) ground cumin 5 ml (1 tsp) ground cinnamon 5 ml (1 tsp) turmeric 3 ml (1/2 tsp) salt 2 ml (1/4 tsp) black pepper 150 ml (1/4 pt) natural yoghurt juice of 1 lemon Ingredients 4 chicken breasts Marinade: 45 ml (3 tbsp) soy sauce 30 ml (2 tbsp) clear honey juice of 1 lemon Satay Sauce: 15 ml (1 tbsp) oil 5 ml (1 tsp) coriander 1 green chilli
Meat and Poultry Hungarian Goulash Ingredients 675 g (11/2 lb) pork ribs 30 ml (2 tbsp) vinegar Sauce: 45 ml (3 tbsp) tomato sauce 45 ml (3 tbsp) soy sauce 45 ml (3 tbsp) honey 5 ml (1 tsp) dry mustard powder 45 ml (3 tbsp) plum jam Barbeque Spare Ribs Dish: large casserole Serves: 4 Oven Accessory: metal tray on glass tray 1. Toss the meat in the flour. Combine all ingredients except the sour cream in casserole dish. 2. Cook on Combination: 160°C + 100 W for 1 hr 30 mins. or until meat is tender. 3.
Eggs, Cheese and Snacks Eggs are delicate products which require special attention. This is because if they are placed straight into the oven, they explode because of the pressure created inside the shell. Being broken, the yolk also explodes if the film covering it is not pierced. So push the tip of a toothpick into the centre of the yolk; if the egg is fresh, it will not spill out. The yolk and the white react differently to the microwaves and unfortunately the yolk cooks more quickly.
Eggs, Cheese and Snacks Stuffed Mushrooms Ingredients 8 chicken wings 30 ml (2 tbsp) clear honey 30 ml (2 tbsp) soy sauce 30 ml (2 tbsp) dry sherry 1 clove garlic, crushed 2.5 cm (1”) root ginger, grated 10 ml (2 tsp) cornflour 150 ml (5 fl. oz) orange juice 3 spring onions, finely sliced 5 ml (1 tsp) tomato puree 15 ml (1 tbsp) soft brown sugar Spicy Chicken Wings Dish: large dinner plate + microwave rack (not plastic defrost rack) Serves: 4-6 Oven Accessory: glass tray 1.
Eggs, Cheese and Snacks Ingredients Mushroom Sauce: knob of butter 2 spring onions, chopped 100 g (4 oz) mushrooms, sliced 60 ml (4 tbsp) soured cream salt and pepper Omelette: 4 eggs 60 ml (4 tbsp) single cream pinch cayenne pepper 25 g (1 oz) grated tasty cheese Omelette With Mushroom Sauce Ingredients 175 g (6 oz) quick cooking macaroni 40 g (11/2 oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (11/2 oz) flour 600 ml (1 pt) milk 5 ml (1 tsp) French mustard 150 g (5 oz) red che
Pizza Pizza Oven Accessory: Enamel Shelf Cooking Time: 18-23 mins. Serves: 8 1. Finely chop the onions, add olive oil and cook for 3 minutes, covered on 1000 W. 2. Pre-heat the oven to convection 250°C without the accessories. 3. Roll out the pizza dough to fit the enamel tray. 4. Spread the sauce over the dough, add the onions, the mozzarella slices and remaining ingredients. 5. Cook for 15 to 20 minutes.
Rice, Pasta, Dried Vegetables & Jacket Potatoes The cooking times for dried vegetables in the microwave are much the same as with traditional cooking. On the other hand, these foodstuffs heat up very quickly, without taking on a reheated flavour, so long as they are in a closed vessel, with butter or sauce mixed in. For the cooking, use a big vessel (to avoid any overspill). Fully cover with water or stock. Leave to stand for at least 5 to 8 minutes after cooking.
Rice, Pasta, Dried Vegetables & Jacket Potatoes Paella Dish: 3 litre soufflé dish Oven Accessory: glass tray Serves: 8 1.Scrub mussels and clams under cold water and remove beards from mussels with a sharp knife. Arrange the clams around the edge of the soufflé dish, and place the mussels in the centre. Add the wine and cook, covered, on 1000 W for 3-5 minutes, just until the shellfish open. 2.Discard top shells of shellfish: rinse shellfish in their own liquid to remove any sand.
Rice, Pasta, Dried Vegetables & Jacket Potatoes Ingredients 1 large aubergine, cubed salt 350 g (12 oz) tagliatelle, fresh 1 onion 1 clove garlic, crushed 15 ml (1 tbsp) olive oil 397 g (14 oz) tin of chopped tomatoes 5 ml (1 tsp) basil 15 ml (1 tbsp) tomato puree 15 g (1/2 oz) butter salt and pepper 8-10 black olives, stoned 100 g (4 oz) mozzarella, diced 30 ml (2 tbsp) parmesan cheese, grated Tagliatelle Toscana Ingredients 175 g (6 oz) red lentils 450 ml (3/4 pt) water 1 onion, finely chopped 100 g (4
Rice, Pasta, Dried Vegetables & Jacket Potatoes Cannelloni Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”) Serves: 4 Oven Accessory: glass tray then metal tray on glass tray 1. Prepare sauce. At the end of cooking, whisk in the grated cheese. Set aside. 2. Prepare filling by combining all filling ingredients. Fill cannelloni tubes from each end. 3. Lay cannelloni in base of dish. Pour over sauce and sprinkle with second measure of Parmesan cheese. 4. Cook on Combination: 190°C + 250 W for approx.
En-50 1000 W) FROZEN – 12-15 12-13 – – 13-14 12-13 12-13 12-13 – – 12-13 12-13 – – 12-13 18-20 12 13 FRESH 9-10 9-11 10-12 9-11 18-20 7-9 8-9 9-10 8-10 12-14 12-14 8-10 9-10 8-9 15-17 8-9 10-12 – 9-10 VEGETABLES Broad beans* Fennel: - whole cut in half - thin cut Green beans* Dwarf beans Mixed spring vegetables* Corn on cob (2 cobs)* Turnips Onions Peas* Mange-tout peas Thin sliced leeks Leek stalks Squash Capsicums Whole potatoes (<220 g) Cut potatoes Ratatouille Salsify Tomatoes* 10-12 17-20 12-13 15-1
Vegetables Glazed Carrots Ingredients 700 g (1lb 5 oz) potatoes 200 ml (7 floz) milk 200 ml (7 floz) cream 70g (3 oz) emmenthal, grated 1 garlic clove Salt and pepper Potato Dauphinois Ingredients 1 aubergine, sliced 1 onion, sliced 30 ml (2 tbsp) olive oil 1 clove of garlic, peeled and crushed 1 courgette, sliced 5 ml (1 tsp) salt 1 green pepper, trimmed and sliced 396 g (14 oz) can of tomatoes 15 ml (1 tbsp) mixed herbs salt and pepper to taste Ratatouille Dish: 20 cm (8”) casserole Serves: 4 Oven Ac
Vegetables Ingredients 1 large onion, sliced 225 g (8 oz) courgettes, thickly sliced 225 g (8 oz) green beans, chopped 225 g (8 oz) carrots, thickly sliced 1 small cauliflower, broken into florets 396 g (14 oz) can chick peas, drained 5 ml (1 tsp) turmeric 3 ml (1/2 tsp) cinnamon salt 1 clove garlic, crushed 300 ml (1/2 pt) hot vegetable stock 350 g (12 oz) couscous Vegetable Couscous Ingredients 450 g (1 lb) courgettes, trimmed. Leave one whole for decoration. Slice remainder.
Pastry Shortcrust Pastry Ingredients 50 g (2 oz) butter 150 ml (1/4 pt) water 65 g (21/2 oz) plain flour sifted 2 eggs, lightly beaten Choux Pastry 1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. 2. Sprinkle the water over and mix in using a round bladed knife. 3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15 mins. before rolling out. 1.
Pastry Ingredients 100 g (4 oz) caster sugar 100 g (4 oz) ground almonds 50 g (2 oz) butter 1 egg 30 ml (2 tbsp) dark rum or brandy 350 g (12 oz) puff pastry 15 ml (1 tbsp) icing sugar Gateau Pithiviers Ingredients 1 quantity of choux pastry 150 ml (1/4 pt) whipping cream 100 g (4 oz) icing sugar, sieved 10 ml (2 tsp) cocoa powder 15 ml (1 tbsp) hot water Chocolate Eclairs En-54 Dish: baking sheet Serves: 6 Oven Accessory: glass tray then metal tray on glass tray 1.
Pastry Savoury Choux Puffs Ingredients 1 quantity of rich shortcrust pastry Filling: 1 egg 25 g (1 oz) caster sugar 15 ml (1 tbsp) plain flour 3 ml (1/2 tsp) vanilla essence 150 ml (1/4 pt) milk knob of butter 15 ml (1 tbsp) double cream 396 g (14 oz) can of apricot halves, drained 45 ml (3 tbsp) apricot jam Apricot Flan Dish: baking sheet + small bowl Makes: 20 Oven Accessory: high wire rack then glass tray 1.
Pastry Ingredients 1 roll of ready made puff pastry 8 Strasbourg Sausages 1 beaten egg with 1 tbsp milk for glazing Sausage Rolls Oven Accessory: glass turntable, metal tray and enamel shelf Makes: 30 Cooking time: 14 min 1. Pre-heat the oven to convection 230°C without the accessories 2. Roll the pastry out into a large rectangle. 3. Break the egg into a ramequin dish and beat with a fork, add the milk and beat. 4. Cut the pastry into rectangle slightly bigger than the sausages. 5.
Quiches Ingredients 6-8 sheets filo pastry 45 g (11/2 oz) butter, melted 200 g (7 oz) Camembert cheese, rind removed and thinly sliced 6 eggs 150 g (5 oz) smoked salmon 600 ml (1 pt) double cream 15 ml (1 tbsp) chopped dill Swiss Cheese Flan Dish: 23 cm (9”) flan dish Serves: 6 Oven Accessory: glass tray then metal tray 1. Rub butter into flour until it resembles fine breadcrumbs. Add water to form a dough. Roll out and line dish. Prick base all over with a fork. Chill for 15 mins.
Quiches Ingredients 1 roll of pastry (approx. 300 g) 100 g back, smoked bacon 100 g gruyere, grated 150 ml milk 3 eggs 150 ml cream salt and pepper grated nutmeg Quiche Lorraine Ingredients 1 roll of shortcrust pastry (approx. 300 g) 400g (14 oz) mushrooms 20g (1 oz) butter 20g (1 oz) flour a little milk 3 eggs 50g (2 oz) cream Salt and pepper Mushroom Tart En-58 Dish: 25 cm (10”) metal tart tin Serves: 6 Oven Accessory: glass tray then metal tray 1. Cut the bacon into small pieces.
Quiches Onion Tart Ingredients 175g (6 oz) flour 75g (3 oz) butter 95g (3 1/2 oz) parmesan cheese, grated 300g (11 oz) chopped spinach, well drained 200 ml (7 floz) creme fraiche 3 eggs Salt, pepper and nutmeg Spinach Tart Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: glass tray then metal tray on glass tray 1. Line the tin with the pastry. Finely chop the onions. Cook covered with the butter on 1000 W for 7-9 minutes, stirring half way.
Desserts Ingredients 220g (9 oz) butter 200g (7 oz) caster sugar 250g (9 oz) plain chocolate 3 tbsps (45 ml) Plain flour 2 tbsps (30 ml) ground almonds 1/ 2 tbsp (7 ml) baking powder 6 eggs Chocolate puddings with a soft filling Ingredients 150 ml (1/4 pt) water 100 g (4 oz) caster sugar 3 eggs 3 ml (1/2 tsp) vanilla essence 30 ml (2 tbsp) caster sugar 300 ml (1/2 pt) cold milk Creme Caramel Dish: 12 to 14 ramequins Serves 12-14 Oven accessory: enamel shelf, metal tray, glass tray 1.
Desserts Ingredients 6 eggs Juice and zest of 1 orange 150g (5 oz) castor sugar 2 tbsps plain flour, sifted 80g (3 oz) melted butter 2 tsp (10 ml) Grand Marnier Orange Roll Cake Ingredients 90g (4 oz) Ground Rice 1 litre (13/4 pt) full-fat milk 80g (3 oz) castor sugar Few drops vanilla essence Small cinnamon stick Riz au Lait English Dish: 27 x 17.5 x 3.5cm baking tin Oven Accessory: enamel shelf Cooking Time: 18-20 mins. Serves: 6 1. Pre-heat the oven on convection 190°C with enamel shelf in position.
Desserts Ingredients 1 roll of sweet shortcrust pastry 3-4 poached pears ( tinned or cooked in a microwave) 3 tbsps of apricot jam Almond cream: 100g (4 oz) ground almonds 80g (3 oz) sugar 50g (2 oz) butter 25g (1 oz) flour 2 tbsps of rum 1 egg 1 egg yolk Bourdaloue Tart Ingredients 280g (10 oz) Plain Flour 100g (4 oz)Caster Sugar 150g (5 oz) Butter 150g (5 oz) ground almonds a pinch of salt 1 tbsp (15 ml) ground mixed spice 1 egg 1 egg yolk 1 pot of strawberry jam Linzer Tart En-62 Dish: metal tart ti
Desserts Ingredients 2 to 3 apples 250g (9 oz) apple compote 1 x roll of sweet short crust pastry Apricot jam Rhubarb Tart Dish: metal tart tin (Ø 27cm) Serves: 6-8 Oven Accessory: glass tray then metal tray on glass tray 1. Cut the rhubarb into pieces and cook uncovered in a large Pyrex® dish with the sugar for 20 minutes on 1000 W, stirring throughout. Cool. Add the crème fraîche and the eggs. 2. Line the dish with the pâte sablée. Preheat on 250°C with the metal tray. Pour the mixture into the dish.
Cakes and Biscuits Ingredients 100 g (4 oz) plain flour, sieved 15 g (1/2 oz) cocoa powder 3 ml (1/2 tsp) baking powder 2 ml (1/4 tsp) bicarbonate of soda 40 g (11/2 oz) butter 50 g (2 oz) caster sugar 100 g (4 oz) golden syrup 1 egg 2 ml (1/4 tsp) vanilla essence 45 ml (3 tbsp) milk Frosting: 100 g (4 oz) icing sugar, sieved 25 g (1 oz) cocoa powder 40 g (11/2 oz) butter 30 ml (2 tbsp) water 50 g (2 oz) caster sugar few drops of vanilla essence 50 g (2 oz) plain chcolate, grated Moist Chocolate Cake Ingr
Cakes and Biscuits Apple Cake Ingredients 150 g (5 oz) self-raising wholemeal flour 100 g (4 oz) soft light brown sugar 10 ml (2 tsp) cinnamon 100 g (4 oz) carrots, grated 75 g (3 oz) raisins 150 ml (1/4 pt) vegetable or corn oil 2 eggs, beaten Icing: 50 g (2 oz) cream cheese 50 g (2 oz) butter 100 g (4 oz) icing sugar 15 ml (1 tbsp) lemon juice 50 g (2 oz) walnuts, chopped Carrot Cake Dish: 23 cm (9”) tin Oven Accessory: glass tray then low wire rack on metal tray on glass tray 1.
Cakes and Biscuits Ingredients 250g (9 oz) butter, softened and cut into cubes 85g (3 oz) caster sugar 330g (12 oz) plain flour 2 egg yolks 2 tbsps (10 ml) sugar Shortbread Ingredients 100g (4 oz) caster sugar 100g (4 oz) ground almonds 130g (5 oz) flour 5 egg whites 100g (4 oz) icing sugar 130g (5 oz) butter, melted Small Rich Tea Cakes En-66 Dish: 27x17.5x3.5cm baking tray Serves: 12 Cooking Time: 1 hour - 1 hour 10 mins. Oven Accessory: enamel shelf 1.
Cakes and Biscuits Luscious Chocolate Brownies Ingredients Streusel Topping: 50 g (2 oz) butter 75 g (3 oz) plain flour 30 ml (2 tbsp) granulated sugar 15 ml (1 tbsp) ground mixed spice Streusel Topped Fruit Muffins Muffins: 200 g (7 oz) plain flour 3 ml (1/2 tsp) bicarbonate of soda 10 ml (2 tsp) baking powder pinch salt 75 g (3 oz) caster sugar 75 g (3 oz) butter 200 ml (7 fl.oz) buttermilk 1 medium egg, beaten 175 g (6 oz) fresh or frozen berries, raspberries or blueberries are ideal 1.
Bread Microwaved Bread ● Microwaves are ideal for preparing quick loaves and rolls. Because there is no external heat in the oven, do not expect a browned crust to form, however the top of loaves or rolls can be brushed with beaten egg before cooking and sprinkled with poppy seeds, sesame seeds or cracked wheat to give colour and variety. ● Your microwave offers an excellent quick proving method. See recipe below. ● Remove loaves from dish as quickly as possible to help the bottom dry.
Bread Standard Bread Dough Dish: 2 x 450 g (1 lb) Pyrex® loaf dishes, lightly greased Makes: 2 loaves or 12 rolls Oven Accessory: glass tray then metal tray on glass tray 1. In a jug mix together the sugar, yeast and water. Cover and leave in a warm place to froth. 2. In a large bowl, combine the flour and salt. Rub in the fat. Warm the flour mixture for 30 secs. on 1000 W. 3. When the yeast is ready, add to the flour. Mix to an elastic dough. 4. Turn onto a floured surface and knead for 5 mins.
Bread Ingredients 500g (1lb 2oz) Strong white flour 1/ cube fresh yeast 2 4 tbsps (60 ml) sugar 11/2 tbsp (8 ml) salt 1 egg 90 g (4 oz) butter 20 cl warm milk En-70 Enriched Bread Rolls Makes: 16 rolls Oven Accessory: enamel shelf, metal tray, glass tray Cooking Time: 11-12 mins. 1. Prepare the dough by mixing the flour, yeast, salt and sugar in a bowl and mix well. Add the egg a little at a time, and the milk mixture to make a dough. 2. Knead the dough for 5 minutes.
Bread Topping: olive oil sea salt fresh rosemary Ingredients 250 g (9 oz) strong plain flour 5 ml (1 tsp) dried yeast 5 ml (1 tsp) salt 3 tbsp (45 ml) olive oil 25 g (1 oz) sun-dried tomato pieces, roughly chopped 75 ml (3 fl oz passata 75-85 ml (3 fl oz) water Focaccia Oven Accessory: enamel shelf 1. Combine all the dry ingredients and then gradually add the warm water until you have a very wet dough. 2.
Preserves Guidelines Making jams, marmalades and chutneys by microwave is much quicker and cleaner than using a large pan on the hob. One of the main advantages is that preserves can be made in small batches, using fresh or frozen fruit exactly when it suits you. DISH SIZE Always use a very large Pyrex® bowl. DO NOT attempt to use jam pans or saucepans in your microwave. COVERING Do not cover preserves whilst cooking.
Preserves Ingredients 4 lemons, grated rind and juice of 450 g (1 lb) caster sugar 4 eggs, beaten 100 g (4 oz) butter Plum Jam Dish: large bowl Makes: 2-21/2 lbs. jam Oven Accessory: glass tray English Ingredients 675 g (11/2 lbs) plums or damsons 200 ml (7 fl. oz) water 675 g (11/2 lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter 1. Prick the plums and place in a large bowl with the water. Cook on 1000 W for 10 mins. or until the fruit is soft. Add the rest of the ingredients.
Italian Dinner Party Ingredients 1 small onion, finely chopped 1 clove garlic, crushed 25 g (1 oz) butter 225 g (8 oz) chicken livers 5 ml (1 tsp) dried oregano 15 ml (1 tbsp) Dry Vermouth salt and freshly ground black pepper 50 g (2 oz) butter 1 slice of lemon, quartered 2 green stuffed olives, halved Garnish: parsley Italian Chicken Paté Ingredients 1 Baton loaf 75 g (3 oz) butter 5 ml (1 tsp) Pesto sauce 15 ml (1 tbsp) fresh chopped parsley Pesto Bread En-74 Dish: small casserole + serving dish Serv
Italian Dinner Party Seafood Lasagne Dish: 20 x 25 cm (8 x 10”) dish Serves: 6 Oven Accessory: glass tray then metal tray on glass tray 1. Cook lasagne with a drop of oil in a large bowl with 1 litre (13/4 pt) of salted boiling water, covered on 1000 W for 4 mins. Drain and separate. 2. Place fish on a plate with lemon juice, cover and cook on 1000 W for 3-4 mins. (or AUTO PROGRAM FISH) or until cooked. 3. Place vegetables in a bowl with the oil, cover and cook on 1000 W for 5 mins. or until softened.
Chinese Dinner Party Ingredients 1 duck approximate weight 1.5 kg (3 lb) 30 ml (2 tbsp) honey Pancakes: 225 g (8 oz) plain flour, sieved 175 ml (6 fl. oz) boiling water 15 ml (1 tbsp) sesame seed oil 1/ jar Hoi Sin sauce 2 6 spring onions, shredded 1/ cucumber, skinned 2 and cut into long thin strips Peking Style Duck Dish: oven accessories Serves: 4 Oven Accessory: metal tray, high wire rack, glass tray 1. Place duck breast side down on the high wire rack and place on metal tray.
Chinese Dinner Party Prawn Topped Toasts Ingredients 675 g (11/2 lb) pork spare ribs 1/ jar Hoi Sin sauce 2 Chinese Spare Ribs Oven Accessory: high wire rack on metal tray on glass tray Serves: 4 1. Mash prawns well with a fork then stir in the egg white, salt and pepper and cornflour until the mixture becomes paste-like and sticky. 2. Brush one side of each bread slice with oil and Grill 1 for 3-4 mins. or until crisp and brown. 3.
Chinese Dinner Party Ingredients 1 medium onion, finely sliced 1 clove garlic, crushed 15 ml (1 tbsp) oil 10 ml (2 tsp) soy sauce 10 ml (2 tsp) dry sherry 5 ml (1 tsp) cornflour 250 g (8 oz) pork fillet, thinly sliced 8 spring onions, sliced lengthways 1 red pepper, sliced into strips 2 sticks celery, finely sliced 100 g (4 oz) shredded white cabbage 2.
Chinese Dinner Party Ingredients 15 ml (1 tbsp) oil 1 onion, chopped 350 g (12 oz) chicken breast cut into 1” cubes 50 g (2 oz) mushrooms, sliced 1 green pepper, chopped 1 carrot, cut into matchsticks 25 ml (5 tsp) cornflour 10 ml (2 tsp) sugar 15 ml (1 tbsp) soy sauce 5 ml (1 tsp) five spice powder 10 ml (2 tsp) dry sherry 300 ml (1/2 pt) water 100 g (4 oz) cashews Chinese Style Courgettes with Sweetcorn Dish: 20 cm (8”) casserole Serves: 4 Oven Accessory: glass tray 1.
Thai Dinner Party Ingredients 30 ml (2 tbsp) Thai hot curry paste 600 ml (1 pt) hot chicken stock 100 g (4 oz) skinned boneless, chicken breast, thinly sliced 200 g (7 oz) fresh beansprouts 3 spring onions, finely sliced 15 ml (1 tbsp) lemon juice Fragrant Chicken Soup Ingredients 450 g (1 lb) fish or chicken goujons Sauce: 15 ml (1 tbsp) lime juice 45 ml (3 tbsp) hot chilli sauce 25 g (1 oz) can anchovies, drained 15 ml (1 tbsp) Malaysian mild curry paste 15 ml (1 tbsp) malt vinegar 5 ml (1 tsp) salt 1 c
Thai Dinner Party Citrus Prawns Ingredients 1 bunch spring onions, sliced lengthways and shredded 450 g (1 lb) rump steak, thinly sliced across the grain 100 g (4 oz) baby corn 100 g (4 oz) okra, sliced can of Thai curry sauce Thai Beef Curry Ingredients 225 g (8 oz) easy cook rice, well rinsed 600 ml (1 pt) boiling salted water 15 ml (1 tbsp) oil 2 green chillies, finely chopped 1 clove garlic, crushed 1 onion, finely chopped 50 g (2 oz) creamed coconut Coconut Rice Dish: large bowl Serves: 4 Oven Acc
® E000B6Y50EP M0805-0 Printed in the UK
