COOK BOOK Microwave / Convection Oven NN-CD989S / NN-CD989B / NN-CD989W
TABLE OF CONTENTS Cooking with your Combination Oven ..................... 2 Cookware and Utensil Guide ................................... 3 Food Characteristics/Cooking Techniques .............. 4 Special Features Sensor Reheat ................................................... 5 Sensor Cooking ................................................ 5 Convection Cooking ........................................... 6 Defrosting Techniques........................................ 6 Inverter Turbo Defrost ..........
COOKING WITH YOUR COMBINATION OVEN Microwave Cooking on Combination Microwaves are a form of high frequency electromagnetic waves similar to those used by a radio. Electricity is converted into microwave energy by the magnetron tube. The microwaves travel from the magnetron tube to the oven cavity where they are reflected, transmitted or absorbed. Combination cooking uses microwave energy in conjunction with a heater element. It will produce browning, maintain juiciness and reduce cooking time.
COOKWARE AND UTENSIL GUIDE Item Microwave Bake Combination Broil for shielding yes for shielding yes Broiler Pan/Spatter Shield no no no yes Browning Dish yes no no no yes use container test yes no yes no no no Aluminum Foil Dinnerware/Cookware Oven/Microwave Safe Non-Oven Safe Frozen Dinner Tray Metal Plastic Paperboard no yes yes yes no follow manufacturers’ directions yes no no Glass-Ceramic yes yes yes yes Metal Bakeware no yes no yes Metal Twist Ties no yes no
Piercing: Foods with skins or membranes must be pierced, scored or have a strip of skin peeled before cooking to allow steam to escape. Pierce clams, oysters, chicken livers, chicken wing, whole potatoes and whole vegetables. Whole apples or new potatoes should have a 1-inch (2.5 cm) strip of skin peeled before cooking. Score sausages and frankfurters. DO NOT Cook/Reheat whole eggs with or without the shell.
SPECIAL FEATURES Your oven can be set by Micro Power, Convection, Combination or Inverter Turbo Defrost with desired time. These methods are duplicated by the following preprogrammed special features. Look for the symbol A to indicate recipes and charts with Sensor Cooking/Convection Cooking directions. Use these recipes and charts as a basis for determining which of your own similar conventional recipes may be converted to the Sensor Cooking/Convection Cooking method of cooking.
Pie Oven temperature and time are automatically programmed to bake double-crust pies. Convection Cooking Beef, pork and poultry To use, select the category for the roast and then enter the weight. Once the weight is programmed, the cooking time will appear in the display window. There are three sub-categories for Pie. Press Auto Convection Button eight times for double-crust pies with fresh fruit filling. The display will show Fresh Pie.
Inverter Turbo Defrost Use defrost by time for food that is not recommended for Turbo Defrost. Follow the times and information given in the meat, poultry, fish and seafood sections. Disinfect all surfaces that have come in contact with thawed meat, fish and poultry. To prevent overdefrosting, thin areas or edges can be shielded with strips of aluminum foil. However, when using foil, allow at least 1-inch (2.5 cm) of space between foil and interior oven walls.
APPETIZERS ADAPTING RECIPES 350˚F (180˚C) or 375˚F (190˚C) can be cooked on Combination 3, and recipes which require a temperature of 400˚F (200˚C) or 425˚F (220˚C) can be cooked on Combination 4. Use a microwaveable and heat-safe dish. Place the dish in the oven. Appetizers that conventionally cook in about 15 minutes should be checked for doneness after cooking 10 - 12 minutes. Microwave appetizers can be assembled and refrigerated until needed.
APPETIZERS BACON-WRAPPED SCALLOPS 10-12 24 slices bacon small scallops CHICKEN TERIYAKI 10-12 24 2 lb 8 oz To Broil: Place oven rack on Ceramic Tray. Preheat on Broil. Cut bacon slices in half and wrap around scallops. Secure with a wooden tooth pick. Evenly space on spatter shield. Place broiler pan on rack. Cook on Broil 10 - 12 minutes. Turn and continue to broil until browned. To Microwave: Cut bacon slices in half. Place on bacon rack or paper towel and cover with paper towel.
SAUCES CRANBERRY SAUCE 1 lb 1 cup 1 ⁄3 cup fresh cranberries sugar grated rind of 1 orange orange juice HOLLANDAISE SAUCE BASIC WHITE SAUCE 2 tbsp ⁄4 tsp 1 1 cup butter or margarine, melted flour salt, optional dash of white pepper, optional milk water brown sugar cornstarch butter salt vanilla extract 125 ml 60 ml 4 To Microwave: In a medium bowl or cup, melt butter at P7 50 - 60 seconds. Combine lemon juice with egg yolks. Vigorously stir into butter with a fork or whisk.
SOUPS CHICKEN SOUP 2-3 lb 8 cups 3 2 1 2 1 tsp chicken parts boiling water celery stalks, cut-up carrots, diced onion bay leaves peppercorns or pepper salt to taste POTATO SOUP 11.5 kg 2L 3 2 1 2 5 ml 2 2 1 cup 1⁄2 tsp 1⁄4 tsp 2 tbsp 1 cup To Microwave: Put all ingredients in a 4-quart (4 L) casserole. Cover with wax paper or a lid. Cook at P7 20 minutes and at P3 2 - 3 hours, (more liquid may be added during cooking if required) or until chicken is tender.
EGGS BASIC OMELETTE COUNTRY BREAKFAST 2 ⁄4 cup 1 ⁄4 cup 1 ⁄4 cup 4 1⁄2 cup 1⁄2 tsp 1⁄8 tsp 2 1 medium potatoes butter or margarine chopped green pepper chopped onion eggs milk salt pepper slices processed cheese, halved, optional 2 60 ml 60 ml 60 ml 4 125 ml 2 ml 0.5 ml 2 To Microwave: Cook potatoes according to directions on page 32. Let stand 5 minutes; peel and slice. Meanwhile, in an 8" (20 cm) round dish, combine butter, green pepper and onion.
MEATS DIRECTIONS FOR COOKING MEAT BY MICROWAVE For best results, select roasts that are uniform in shape. Boneless roasts are cooked more evenly. Season as desired, but salt after cooking. Flavor and color enhancers are best applied before cooking. These may be soy sauce, barbecue sauce, pastes of herbs, oils and mustard, Kitchen Bouquet thinned with butter or margarine, and seasoned crumb coatings. Tender roasts should be shielded at the ends with small pieces of aluminum foil.
MEATS DIRECTIONS FOR ROASTING MEAT ON COMBINATION Choose tender and moderately tender cuts for dry roasting and less-tender cuts for pot roasting. Season as desired, but salt after cooking. Tie on bay leaves and make slits to insert slivers of garlic for flavor, if desired. Parchment paper may be used as a cover. Beef, Veal, Pork and Lamb roasts should be placed fat-side down on a microwaveable, heat-safe roasting rack set in a shallow dish.
MEATS DIRECTIONS FOR BROILING MEAT Broiling times will vary, therefore, use the guide as a recommendation. Turn meat over after half of the broiling time. To check, touch the surface. Softer meat is less cooked than firm meat. Red color indicates rare, pink is medium and gray is well done, when meat is cut. To prevent the surface from drying, butter or oil may be brushed on ham, lamb or pork. Bacon slices may be wrapped around filet mignon, rib eye slices and beef or lamb patties.
MEATS ROAST BEEF WITH VEGETABLES 4 4 2 3 lb carrots potatoes onions Seasonings Prime Rib roast 4 4 2 BARBEQUED BEEF SHORT RIBS 1 cup ⁄ cup 1 1 2 tsp 1⁄2 tsp 1⁄4 tsp 1 ⁄4 tsp 14 beef short ribs, cut in 3" (7.5 cm) pieces ketchup lemon juice small onion, chopped clove garlic, minced Worcestershire sauce salt pepper cayenne pepper 1 lb 1 tbsp 1 tsp 1 1⁄2 cup 1 tbsp 2 tbsp 2 tbsp 10 oz 1.5 kg To Cook by Combination: Cut carrots in 1" (2.5 cm) pieces; quarter potatoes and onions.
MEATS CHILI STEW 1 lb 2 1 ⁄4 tsp 1 (11⁄2 cups) 1 (11⁄2 cups) 1 (11⁄2 cups) 2-3 tbsp CORNED BEEF DINNER A 6 2 1 ⁄2 3 lb 2 11⁄2 cups 1 ground beef 500 g medium onions, chopped 2 instant minced garlic 1 ml can pinto or red kidney 1 beans (375 ml) can stewed tomatoes, 1 chopped (375 ml) can tomato sauce 1 (375 ml) chili powder 30 45 ml Makes: 6 servings ROLLED MEAT LOAF 1 ⁄2 lb 3 ⁄4 cup 2 tbsp 1 tbsp 1 tsp 1 tsp 1 ⁄4 tsp 1 ground beef bread crumbs ketchup Worcestershire sauce Kitchen Bouquet salt pepper
MEATS BEEF AND VEGETABLE STIR FRY LAMB CURRY 1 1 ⁄4 cup 2 tbsp 1 lb 1 ⁄2 cup 1 tsp 1 ⁄3 cup ⁄3 cup 2 tbsp 1 tbsp 1 ⁄2 tsp 1 ⁄2 tsp 1⁄2 cup 2 cups 1 small onion, finely chopped butter or margarine flour boneless lamb, cut into 1⁄2" (1.
POULTRY DIRECTIONS FOR ROASTING POULTRY BY COMBINATION Wash poultry and pat dry. Whole poultry may be roasted stuffed or unstuffed. Tie the legs together with cotton string. Close openings with wooden tooth picks or cotton thread. Season as desired, but salt after cooking. Place poultry on a microwaveable, heat-safe rack in a shallow dish. Shield leg ends and wings with small pieces of aluminum foil. Birds over 2 lbs (1 kg) should be turned over halfway through cooking.
POULTRY DIRECTIONS FOR COOKING POULTRY ON MICROWAVE Less tender hens should be cooked in liquid or broth. Use 1⁄4 cup per lb (125 ml per kg) of liquid along with seasonings and grated vegetables for flavor. Cover dish. Poultry pieces should be placed in a single layer with the meatier portions toward the edge of the dish. Rearrange pieces halfway through the cooking time.
POULTRY DIRECTIONS FOR BROILING CHICKEN Broil according to the recommended time in the chart below. Halfway through the cooking time, turn chicken skin-side up. Season after broiling. To test for doneness, cut into poultry. Poultry should be white in color, and juices should be clear. Place the Oven Rack on the Ceramic Tray. Preheat the oven on BROIL. Brush chicken with butter, margarine, oil or sauce before and during broiling. Basting helps prevent chicken from drying out.
POULTRY CHICKEN TANDOORI 1 1 2 tbsp 2 tbsp 1 tsp 1 tsp 1⁄2 tsp 1⁄2 tsp 1⁄2 tsp 1⁄4 tsp 1⁄4 cup 2 lb medium onion, minced clove garlic, minced oil lemon juice ground coriander salt ginger cumin paprika crushed chili peppers plain yogurt chicken pieces PARMESAN CHICKEN 12 1 1 30 ml 30 ml 5 ml 5 ml 2 ml 2 ml 2 ml 1 ml 60 ml 1 kg ⁄ cup 1 ⁄2 cup 1 tsp 1⁄4 tsp 1⁄4 tsp 1 1 tbsp 2 lb finely grated Parmesan cheese fine bread crumbs paprika thyme garlic salt egg water chicken pieces 125 ml 125 ml 5 ml 1 ml 1
POULTRY Stuffed Cornish Hens With Wild Rice STUFFED CORNISH HENS WITH WILD RICE 11⁄2 cups 1 (6 oz) 1 (6 oz) 4 4 (1 lb ea.) 1⁄3 cup ROAST DUCK WITH ORANGE 441⁄2 lb 1 ⁄4 cup hot water 375 ml can frozen orange juice 1 concentrate, defrosted (180 g) and divided package long grain and 1 wild rice mix (180 g) slices bacon, cooked and 4 crumbled (See page 15) Cornish hens 4 (500 g ea.) honey 80 ml 2 tbsp 1 (11 oz) In a 2-quart (2 L) casserole, combine water, 1⁄4 cup (60 ml) orange juice concentrate and rice.
FISH AND SEAFOOD DIRECTIONS FOR COOKING FISH AND SEAFOOD BY MICROWAVE Test for doneness before adding extra cooking time. Fish and seafood should be opaque in colour and fish should flake when tested with a fork. If undercooked, return to the oven and continue to cook for 30 - 60 seconds. Clean fish before starting the recipe. Arrange fish in a single layer; do not overlap edges. Place thicker pieces toward outside edge of dish. Shrimp and scallops should be placed in a single layer.
FISH AND SEAFOOD FILLET PROVENCALE 2 2 tbsp 1 small onions, sliced 2 butter or margarine 30 ml clove garlic, finely 1 chopped 16 oz can stewed tomatoes, 480 g chopped 41⁄2 oz can sliced mushrooms, 135 g drained 1⁄4 cup white wine 60 ml 1⁄8 tsp basil 0.5 ml 6 flounder fillets [(about 6 1⁄4 lb (125 g) ea.] salt To Microwave: In an 11 x 7" (28 x 18 cm) dish, combine onions, butter and garlic. Cover with plastic wrap. Cook at P7 3 - 31⁄2 minutes. Stir in tomatoes, mushrooms, wine and basil. Cover.
FISH AND SEAFOOD SHRIMP CREOLE 12 ⁄ cup 2 15 oz 1 lb 1 tsp ⁄ tsp 1⁄4 1⁄2 tsp 2 tbsp 14 SHRIMP WITH GARLIC BUTTER each finely chopped 125 ml celery, green pepper and onion cloves garlic, finely 2 chopped can tomato sauce 450 g medium shrimp, shelled 500 g and cleaned salt 5 ml pepper 1 ml 1hot pepper sauce 2 ml oil 30 ml 1 1 ⁄3 cup ⁄4 cup 1⁄2 tsp 11⁄4 lb 1 1 tbsp 2 tbsp 1 (6 oz) 1 (81⁄2 oz) 11⁄4 lb 4 water soy sauce sherry hot pepper sauce clove garlic, finely chopped cornstarch package frozen pea p
FISH AND SEAFOOD COQUILLE ST. JACQUES 1 lb ⁄ cup 1 2 tbsp 2 tbsp 14 34 ⁄ cup 6 1⁄3 cup (11⁄3 oz) 1⁄4 cup sea scallops white wine small onion, minced butter or margarine flour dash white pepper milk or half'n half sliced mushrooms shredded Swiss cheese buttered bread crumbs chopped parsley SCALLOPS WITH HERB LEMON BUTTER 500 g 60 ml 1 30 ml 30 ml 14 ⁄ cup ⁄2 tsp 1 ⁄2 tsp 1⁄4 tsp 1 lb 2 tbsp 1 180 ml 6 80 ml (40 g) 60 ml To Microwave: Arrange scallops in an 8" (20 cm) square dish.
CASSEROLES ADAPTING RECIPES Casseroles which are generally baked and browned in a conventional oven can be cooked by Sensor using the Sensor Cook Button (Casserole 1 or 2). Casseroles prepared on the range-top, such as Mermaid's Imperial Delight (P 30) or casseroles which do not require browning, are best prepared by MICROWAVE. To cook your own casserole recipe by Sensor Cooking, prepare casserole according to the recipe directions. Use a casserole dish which is microwave safe and ovenproof.
CASSEROLES COQ AU VIN 1 4 2 lb 1⁄4 lb 3⁄4 cup 1⁄4 cup 2 2 tbsp 1 tsp 1⁄2 tsp 1 A medium onion, finely chopped slices bacon, chopped chicken pieces button mushrooms hot chicken stock red wine cloves garlic, minced butter, cut into pieces parsley thyme bay leaf ground black pepper to taste 1 4 1 kg 125 g 180 ml 60 ml 2 30 ml 5 ml 2 ml 1 Place onion and bacon into a 3-quart (3 L) casserole dish and cook at P7 2 - 3 minutes. Add remaining ingredients and combine well.
CASSEROLES IRISH STEW 2 lb 1 ⁄4 tsp 2 2 2 cups 2 2 1 1 tsp 1⁄2 tsp 21⁄2 cups 1⁄4 cup BEEF BOURGUIGNON A boneless lamb, cut in 1" 1 kg (2.5 cm) cubes Kitchen Bouquet, optional 1 ml carrots, sliced 2 potatoes, peeled and 2 cubed turnip, cubed 500 ml onions, quartered 2 celery stalks with leaves, 2 cut in pieces bay leaf 1 salt 5 ml pepper 2 ml water, divided 625 ml flour 60 ml 20 4 1 ⁄4 lb 1 ⁄2 lb 2 lb 2 tbsp 1 1 tsp 1⁄2 tsp 1⁄2 tsp 1 11⁄2 cups 1 tbsp 1 Coat meat with Kitchen Bouquet.
CASSEROLES POTATO CASSEROLE 12 1 ⁄ lb 1 ⁄2 cup 3 1 1⁄4 cup 2 BUSY DAY TUNA CASSEROLE A potatoes, peeled and sliced (approx. 4) sour cream green onions, finely chopped small onion, thinly sliced grated Parmesan cheese slices bacon, finely chopped 750 g 1 (61⁄2 oz) 4 cups 125 ml 3 10 oz 1 60 ml 2 4 oz 10 oz In a 2-quart (2 L) casserole dish, layer potatoes, sour cream and onions. Top with cheese and bacon. To Cook by Sensor Cooking: Prepare as above.
VEGETABLES AND SIDE DISHES DIRECTIONS FOR COOKING FROZEN VEGETABLES BY MICROWAVE Frozen Vegetables For 9 - 10 oz (270 - 300 g) packages, remove vegetables from their package and place in 1 - 11⁄2-quart (1 - 1.5 L) casserole. Follow manufacturer's directions for amount of water to add to the dish. A minimum of 2 tbsp (30 ml) water should be added to frozen vegetables. Cover with a lid or plastic wrap. Cook at P7 for 5 - 9 minutes, or until slightly tender. Stir halfway through cooking and before stand time.
VEGETABLES AND SIDE DISHES RATATOUILLE 2 1 1 ⁄3 cup 2 1 (11⁄2 lb) 3 (1 lb) 2 (1 lb) 1⁄4 cup 2 tsp 14 ⁄ tsp VEGETABLE FRITTATA A medium onions, sliced 2 medium green pepper, 1 cut into 1⁄2" (1.5 cm) slices oil 80 ml cloves garlic, finely 2 chopped medium eggplant, peeled 1 and cut into 1⁄2" (1.5 cm) (750 g) pieces medium tomatoes, cut 3 into sixteenths (500 g) medium zucchini, cut into 2 1⁄2" (1.
VEGETABLES AND SIDE DISHES SPINACH AND PHYLLO PIE 10 oz 8 oz 2 1⁄2 cup 1 tbsp 1⁄2 tsp 1 4 2 tbsp 2 tsp fresh spinach or frozen spinach, defrosted and well-drained Feta cheese eggs milk or cream flour nutmeg dash ground pepper clove garlic, minced sheets phyllo pastry, defrosted butter, melted sesame seeds 300 g 240 g 2 125 ml 15 ml 2 ml 1 4 30 ml 10 ml Wash spinach and remove leaves from stalks. Cut leaves finely and place into a 3-quart (3 L) casserole dish. Cover and cook at P7 3 - 5 minutes.
PASTA, GRAINS AND CEREALS DIRECTIONS FOR COOKING PASTA, RICE AND CEREALS Approx. Approx. Cooking Standing Time Time (in minutes) (in minutes) Container Size Amount of Hot water Power Pasta Egg Noodles medium width 8 oz (240 g) 4-quart (4 L) casserole 11⁄2-quarts (1.5 L) P7 then P6 2 8 - 10 3 Elbow Macaroni 8 oz (240 g) 4-quart (4 L) casserole 11⁄2-quarts (1.5 L) P7 then P6 2 10 - 12 3 Spaghetti, broken 8 oz (240 g) 4-quart (4 L) casserole 11⁄2-quarts (1.
PASTA, GRAINS AND CEREALS ADAPTING RECIPES To Cook by Combination: Choose a recipe that is traditionally cooked in the oven. Prepare recipe according to the recipe directions. Place a dish in the oven. Cook on Combination 3. Check doneness 10 - 15 minutes before the recipe's minimum recommended cooking time. To Microwave: Choose recipes that are prepared on the range-top or oven. Use our charts as guidelines for the amount of liquid needed, dish size and power to use.
PASTA, GRAINS AND CEREALS COUSCOUS WITH JULIENNED VEGETABLES 1 cup 11⁄2 cups 2 2 tbsp 1 2 tbsp 1⁄2 cup 1⁄2 cup 1⁄2 cup 12 ⁄ cup couscous water envelopes instant chicken broth butter clove garlic, minced finely chopped onion julienned carrot strips julienned zucchini strips julienned summer squash strips grated Parmesan cheese MACARONI AND CHEESE 1 ⁄4 cup 2 tbsp 1 1⁄4 cup 1 tsp 1 tsp 1⁄4 tsp 2 cups 2 cups 1⁄3 cup 1 tsp 8 oz 250 ml 375 ml 2 30 ml 1 30 ml 125 ml 125 ml 125 ml 125 ml A butter onion, minc
PASTA, GRAINS AND CEREALS SPANISH RICE RICE PILAF A 1 ⁄ cup large onion, chopped 1 green pepper, finely 60 ml chopped 2 tbsp butter or margarine 30 ml 19 oz can of stewed tomatoes, 570 g chopped and drained; reserve liquid 1 cup long grain rice 250 ml 11⁄2 tsp salt 7 ml 1⁄8 tsp pepper 0.5 ml 1⁄8 tsp cayenne 0.5 ml 1⁄8 tsp cloves 0.5 ml water In a 2-quart (2 L) casserole, combine onion, green pepper and butter. Cook at P7 21⁄2 - 31⁄2 minutes; stir once. Add tomatoes, rice and seasonings.
DESSERTS AND BREADS DIRECTIONS FOR COOKING CAKES, CUPCAKES, MUFFINS AND QUICK BREADS ON MICROWAVE For packaged mixes, prepare batter according to the recipe on package directions. When unsure about converting conventional recipes follow a similar recipe. Use recommended dish size. Glass dishes allow the bottom of baked goods to be checked visually for doneness. After cooking, visually check the bottom for doneness. Microwaveable plastic or ceramic may also be used.
DESSERTS AND BREADS Baking cakes, cupcakes, muffins, quick bread and yeast breads on convection ADAPTING RECIPES Your favorite yeast and quick bread recipes can be baked in this oven on BAKE. Just follow our guidelines. BAKE temperatures may be 25 - 50˚F (10 - 25˚C) lower than conventional temperatures. For quick breads prepare batter according to the recipe directions, and reduce the recommended baking temperature by 25˚F (10˚C). For muffins, bake at 375˚F (190˚C). Place the Oven Rack on the Ceramic Tray.
DESSERTS AND BREADS BRAN MUFFINS (refrigerator) 3 cups 1 cup 1 ⁄2 cup 1 ⁄2 cup 1⁄2 cup 2 2 cups 21⁄2 cups 1 tbsp 1⁄2 tsp 11⁄2 cups bran boiling water vegetable oil molasses sugar eggs buttermilk whole wheat flour baking soda salt raisins, optional 750 ml 250 ml 125 ml 125 ml 125 ml 2 500 ml 625 ml 15 ml 2 ml 375 ml To Microwave: Prepare batter the night before use. Put bran in a large bowl and cover with boiling water. In a separate bowl combine oil, molasses, sugar and eggs. Beat well.
DESSERTS AND BREADS POTATO PUFF ROLLS 221⁄2 cups 1 ⁄4 cup 1 tsp 1 1⁄2 cup 1⁄2 cup 1⁄4 cup 1⁄4 cup 1 ZUCCHINI NUT BREAD 500 flour, divided 625 ml sugar 60 ml salt 5 ml package instant dry yeast 1 milk 125 ml mashed potatoes 125 ml water 60 ml shortening 60 ml egg 1 1 cup ⁄ cup 2 tsp 1 tsp 1⁄2 tsp 1⁄2 tsp 1 ⁄2 tsp 1 ⁄2 cup 1 cup 1⁄2 cup 2 1 tsp 11⁄2 cups 12 all-purpose flour whole wheat flour ground cinnamon baking soda salt baking powder ground nutmeg chopped nuts packed brown sugar oil eggs vanilla shre
DESSERTS AND BREADS DIRECTIONS FOR BAKING CAKES AND PIES USING ONE TOUCH BAKING One Touch Baking takes the guesswork out of baking cakes or pies. There is no need to select cooking time or oven temperature. The oven does it automatically. To Bake Cakes: Place the Oven Rack on the Ceramic Tray. Place cake on the Oven Rack, choose the appropriate cake category and press Start Button. Auto Cake Prepare batter according to the package or recipe directions.
DESSERTS AND BREADS SPICE NUT CAKE 2 cups 1 cup 1 tsp 1 tsp 3⁄4 tsp 3⁄4 tsp 3⁄4 tsp 1⁄3 cup 3⁄4 cup 1 cup 3 1⁄2 cup LOAF POUND CAKE A sifted all-purpose flour granulated sugar baking powder salt baking soda ground cloves ground cinnamon shortening brown sugar buttermilk or sour milk eggs finely chopped walnuts 34 500 ml 250 ml 5 ml 5 ml 3 ml 3 ml 3 ml 80 ml 180 ml 250 ml 3 125 ml ⁄ cup ⁄ tsp 3 ⁄4 cup 1 tsp 3 11⁄4 cups 1⁄2 tsp 1⁄4 tsp 12 1 cup 1 tsp 1 ⁄4 tsp 1 ⁄2 cup 2 tbsp 2 1 cup 1 tsp CARROT CAKE
DESSERTS AND BREADS ADAPTING RECIPES Check doneness a few minutes sooner than the minimum conventional baking time. Cakes are done when a toothpick inserted near center comes out clean. Prepare recipe and cookie sheet or pans according to the recipe directions. Place the Oven Rack on the Ceramic Tray. Preheat the oven according to the temperature recommendations. Place cookie sheet on Oven Rack. Check doneness at the minimum recommended cooking time. Cake and cookie recipes can be baked on Bake.
DESSERTS AND BREADS FRUIT CRISP 4 cups 2 tbsp 2 tsp 1⁄2 cup 1⁄2 cup 1 tsp 1⁄2 cup 1⁄3 cup 12 ⁄ cup sliced fruit (apples*, pears, peaches, berries) sugar orange or lemon rind rolled oats whole wheat flour cinnamon brown sugar butter or margarine, melted chopped walnuts RUM CAKE 1L Cake: 1 (1 lb) 4 1⁄2 cup 1⁄2 cup 1⁄2 cup 1 cup Rum Glaze: 1⁄4 cup 1⁄2 cup 1⁄3 cup 30 ml 10 ml 125 ml 125 ml 5 ml 125 ml 80 ml 125 ml To Microwave: In a 9" (23 cm) round dish, layer fruit with sugar and rind.
PIES Cooking pudding and pie filling mixes ADAPTING RECIPES For pie baking, follow directions given here and in the recipes in this cookbook. Place the Oven Rack on the Ceramic Tray before preheating the oven. Use homemade or package pie crust mixes. DO NOT use refrigerated or frozen pie crusts, as these do not cook properly. Roll out dough to 1 ⁄8-inch (0.5 cm) thickness. Use 9-inches (23 cm) aluminum pie plates. For fruit pies, preheat the oven to the temperature a similar recipe recommends.
PIES TROPICAL PIE 1 3 ⁄4 cup 13⁄4 cups 3 tbsp 1 (31⁄2 oz) 3⁄4 cup 3 1 (8 oz) 2 tbsp APPLE PIE envelope unflavoured 1 gelatin pineapple juice 180 ml toasted coconut 430 ml butter or margarine, 45 ml melted package tapioca pudding 1 mix (105 g) milk 180 ml eggs, separated 3 can crushed pineapple, 1 undrained (240 g) sugar 30 ml Sweetened whipped cream, optional To Microwave: In a 21⁄2-quart (2.5 L) glass bowl, sprinkle gelatin over pineapple juice, let stand 5 minutes.
