We are glad you have chosen to purchase a PANASONIC microwave/convection oven. Before operating this oven, please read these instructions completely. 1 If you have only used a Microwave oven for reheating and defrosting, with Panasonic’s Inverter Technology, you can be reassured of excellent results when cooking a variety of foods, as the ‘soft’ penetration of microwave energy to the centre of food helps prevent overcooking on edges and surfaces.
Microwave Recipe Preparation and Techniques Microwaves penetrate the surface of the food to a depth of about two to three centimeters and then the heat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Special microwaving techniques are used to promote fast and even cooking. Some of these techniques are similar to those used in conventional cooking, but because microwaves produce heat very quickly they are extremely important.
Microwave Recipe Preparation and Techniques Covering Covering food minimises the microwave cooking time. Because microwave cooking is done by time and not direct heat, the rate of evaporation cannot be easily controlled. However, this can be corrected by using different materials to cover dishes. Plastic wrap is the best substitute for a lid as it creates a tighter seal and so retains more heat and steam. Wax paper and paper towels hold the heat in, but not the steam.
Microwave Recipe Preparation and Techniques Menu Planning for Microwave Cooking Handy Hints and Tips How to Keep Everything Hot at The Same Time Plan your meals so that the food will not all need last minute cooking or attention at the same time. The special features of microwave cookery make it easy to serve meals with everything piping hot. Cooking of some foods may be interrupted while you start others, without harming the nutritional value or flavour of either.
Everyday Basics Cheesy Ham Omelette Poached Eggs Serves: 2 Ingredients: 2 x 60 g 1/ cup 2 eggs hot tap water dash of vinegar pinch of salt Method: Place 1/4 cup of water, dash of vinegar and pinch of salt into 2 small ramekin dishes or small glass bowls. Cook water on HIGH for 1/2 to 1 minute. Break egg into boiling water and with a toothpick pierce egg yolk twice and egg white several times. Cover dishes with plastic wrap and cook on MED HIGH for 40 seconds to 1 minute.
Everyday Basics Muesli Makes: 4 cups Ingredients: 1/ cup 3 2 tablespoons 2 cups 1/ cup 2 1/ cup 2 1/ cup 3 1/ cup 3 1/ cup 2 Tea Serves: 1 Ingredients: 1 cup 1 honey butter rolled oats unprocessed bran shredded coconut nuts, chopped sunflower seeds dried mixed fruit Method: Pour water into a heatproof cup. Cook on HIGH for 2 to 2 1/2 minutes. Stir, then submerge tea bag in water. Stand until desired strength is reached. Remove tea bag. Add milk and sugar if desired. Stir.
Everyday Basics Vegetable Soup Serves: 4 to 6 Ingredients: 500 g 1 2 tablespoons 2 tablespoons 31/2 cups 3 tablespoons Popcorn Serves: 2 to 4 Ingredients: 2 teaspoons 3 tablespoons prepared vegetables of your choice (carrots, turnips, celery, etc.) finely chopped onion, chopped butter plain flour chicken stock salt and pepper parsley, chopped Method: Place all ingredients in a loosely twisted oven bag. Place oven bag on an inverted microwave-safe plate. Cook on HIGH for 2 to 4 minutes.
Soups, Snacks and Starters Pea and Ham Soup Serves: 6 Ingredients: 500 g 850 g 1 1 tablespoon 1 6 cups 1/ cup 2 Tomato Bacon Soup Serves: 4 to 6 Ingredients: 4 1 840 g 2 tablespoons 2 cups 1 teaspoon green split peas smoked ham hock medium onion, chopped fresh thyme leaves bay leaf chicken stock frozen peas Method: Wash split peas and place in a 2-litre capacity bowl with 1-litre of water. Cover and allow soaking for 8 hours or overnight. Remove rind from ham hock and discard.
Soups, Snacks and Starters Potato and Leek Soup Serves: 4 to 6 Ingredients: 4 (1 kg) 2 2 teaspoons 2 cups 1 tablespoon 250 ml large potatoes, peeled, diced medium leeks, thinly sliced dried thyme hot chicken stock flour salt and pepper cream Method: Place potatoes, leeks, thyme and chicken stock in a 3-litre casserole dish. Cover and cook on HIGH for 14 to 16 minutes. Cool slightly. Puree potato mixture in a food processor or blender, adding flour, salt, pepper and cream. Return to dish.
Soups, Snacks and Starters Potato and Corn Soup Serves: 6 to 8 Ingredients: 6 1 500 g 4 cups 440 g 2 tablespoons 1/ 2 teaspoon rashers bacon, rind removed onion, thinly sliced potatoes, peeled and diced chicken stock creamed corn flour, mixed with a little stock thyme pepper Method: Chop bacon and place in a 4-litre dish. Cook on HIGH for 4 to 6 minutes. Remove bacon from dish, and set aside. Add onion and potatoes to dish and cook on HIGH for 8 to 10 minutes.
Soups, Snacks and Starters Roasted red Capsicum & Mushroom Bruschetta Makes: 8 Ingredients: 200 g (4 or 5) 1 tablespoon 8 slices 1 tablespoon 1 clove 150 g 100 g Cheese and Red Pesto Tartlets G Makes: 24 Ingredients: 300 g 90 g 2 large flat mushrooms olive oil Turkish bread butter, softened garlic, minced jar roasted red capsicum, sliced firm goats cheese 25 g 125 g 1 teaspoon Method: Mix together butter and garlic to form garlic butter. Slice the mushrooms and drizzle with olive oil.
Soups, Snacks and Starters Quiche Lorraine Serves: 4 to 6 Ingredients: Pastry: 11/4 cups 80 g 2 tablespoons 1 Filling: 4 1/ 2 cup 3 350 ml Chicken San Choy Bau C MC Serves: 4 Ingredients: 10 2 teaspoons 1 clove 500 g 10 125 g 1 tablespoon 2 teaspoons 2 tablespoons 1 self-raising flour pinch salt butter water squeeze lemon juice egg yolk rashers bacon, rind removed and bacon chopped grated tasty cheese eggs cream or evaporated milk Method: Cover mushrooms with boiling water, stand for 30 minutes.
Soups, Snacks and Starters Lemon Pepper Chicken Wings Serves: 4 Ingredients: 1/ cup 3 1/ cup 4 2 cloves 1 teaspoon 2 tablespoons 1 teaspoon 1 kg G lemon juice olive oil garlic, crushed whole grain mustard chopped parsley cracked black peppercorns chicken wings Method: Combine first six ingredients. Place chicken in a flat dish and pour over remaining combined ingredients. Marinate over night or for at least 3 hours. Arrange marinated chicken on High Rack.
Soups, Snacks and Starters Spinach and Filo Pie Serves: 4 to 6 Ingredients: 1 250 g 4 1 cup 1 tablespoon 1/ teaspoon 2 1 clove 8 40 g 2 teaspoons C bunch spinach Fetta cheese eggs cream flour nutmeg ground black pepper garlic, crushed sheets filo pastry butter, melted sesame seeds Method: Wash spinach and remove leaves from stalks. Cut leaves finely and place into a 3-litre casserole dish. Cover and cook on HIGH for 3 to 5 minutes. Drain well. Crumble in Fetta cheese. Preheat oven to Convection 200˚C.
Fish and Shellfish Directions for Grilling Fish and Shellfish Cook in oven with High Rack in place on Grill 1 for fillets and steaks, Grill 2 for whole fish and shellfish. For lobster tails, remove soft shell centre (underneath portion) of lobster tails by cutting centre out with kitchen shears. Loosen lobster from shell with fingers, leaving meat attached to tail section. Brush fish and shellfish with melted butter, margarine or oil before and during cooking.
Fish and Shellfish Directions for Cooking Fish and Shellfish by Microwave Directions for Cooking Fish by Auto Menu (Sensor Cook): Clean and prepare fish. Place in a single layer in a shallow dish. Cover with a lid or plastic film. Select Fish and press Start . There is no need to select power level or time as this is a fully automatic programme. Refer to page 25 in operating instructions and follow directions in recipes. Clean fish before starting the recipe.
Fish and Shellfish Thai Fish Cakes Serves: 4 to 6 Ingredients: 500 g 1 tablespoon 2 tablespoons 1 teaspoon 1 tablespoon 3 1/ cup 4 2 tablespoons Baked Atlantic salmon with Lemongrass G Serves: 4 Ingredients: 4 x 150 g 1 stalk 1 1 teaspoon 1 clove 1 tablespoon 1/ teaspoon 2 white fish fillets red curry paste cornflour chopped chilli fish sauce shallots, chopped coriander leaves oil Cooking Guide Serves: 4 Ingredients: 800 g 2 cups 1 tablespoon 1/ teaspoon 2 1 teaspoon 1 tablespoon 1 tablespoon 2 tables
Fish and Shellfish Golden Seafood Pie Serves: 4 Ingredients: 400 g 200 g 100 g 1 cup 1 tablespoon 30 g 1 1 clove 2 tablespoon 1 teaspoon 125 ml 8 sheets 60 g Seafood Marinara scallops prawns, shelled and deveined squid, (approx.
Fish and Shellfish Oysters Kilpatrick Serves: 2 Ingredients: 12 1 tablespoon 2 tablespoons 60 g Garlic Prawns G Serves: 2 Ingredients: 60 g 1 clove 1 tablespoon 1 tablespoon 500 g oysters in shell, opened barbecue sauce Worcestershire sauce salt and pepper bacon, finely chopped Method: Place oysters in shell on a heatproof serving plate. Sprinkle bacon over each oyster. Sprinkle each oyster with combined sauces. Season with salt and pepper. Place on High Rack and cook on Grill 1 for 8 to 10 minutes.
Poultry Directions for Cooking Whole Poultry by Microwave Cooking Season as desired, but salt after cooking. Browning sauce (e.g. soy, Worcestershire) mixed with equal parts of butter will enhance the appearance. After cooking, check the internal temperature of the bird with a microwave or conventional meat thermometer, inserted into the thigh muscle. Check temperature in both muscles. The thermometer should not touch bone. If it does, the reading could be inaccurate.
Poultry Directions for Grilling Chicken Pieces If desired, brush chicken with butter, margarine, oil or sauce before and during grilling. Basting helps prevent chicken from drying out. Place chicken skin-side down on High Rack with a dish underneath, to catch drips. Cook for times recommended in the chart. Halfway through cooking, turn chicken skin-side up. Season after cooking. To test for desired cooking, cut into chicken. Chicken should be white in colour, and juices should be clear.
Poultry Directions for Cooking Poultry by Combination Whole Turkey (2 kg to 4 kg): Place turkey on Low Rack, with a dish set underneath, to catch drips. Halfway through cooking, shield tops of drumsticks with a strip of foil. (Foil should not touch oven walls, as arcing may occur.) Drain juice from dish once during cooking. Wash poultry and pat dry. Season poultry as desired. Whole poultry may be roasted stuffed or unstuffed. Whole Roasting Chickens (1.0 kg to 2.
Poultry Directions for Cooking Poultry Pieces by Microwave Arrange pieces skin-side up, and evenly spread in a shallow dish. Cover with wax paper, or paper towel. Multiply the weight by the minimum time recommended in the chart. Poultry Chart for Microwave Cooking by Time Power Approx. Temperature After Cooking Approx. Cooking Time (minutes per 500 g) Chicken (up to 2.
Poultry Chicken and Vegetable Korma Serves: 4 Ingredients: 200 g 200 g 1 tablespoon 1 2 cloves 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1/ teaspoon 2 1/ cup 4 1 kg 1 1/ cup 4 Tarragon Chicken and Mushrooms Serves: 6 to 8 Ingredients: 1 kg 1 1/ teaspoon 2 sweet potato potato oil onion, diced garlic, crushed ground coriander ground cardamom turmeric ground cumin ground cinnamon tomato paste chicken thigh fillets small eggplant, diced natural yogurt fresh coriander, mango chutney, pappadums to serve 150
Poultry Chicken Rolls with Honey Mustard Chicken Pie Serves: 4 to 6 Ingredients: 8 small 16 8 2 tablespoon 4 rashers Serves: 4 to 6 Ingredients: 500 g 60 g 1 100 g 1/ cup 4 1 cup 1 teaspoon 1 teaspoon chicken thigh fillets prunes, pitted green onions flaked almonds rindless bacon, halved lengthwise Honey Mustard Glaze 1 tablespoon brown sugar 1 tablespoon French Mustard 1 tablespoon honey 10 g butter, melted ground black pepper Method: Open out each thigh fillet and trim away fat.
Poultry Roast Turkey Serves: 6 to 8 Ingredients: 2.5 kg 60 g 1 1 2 2 cups 2 tablespoons 1 tablespoon 1 2 tablespoons 1 tablespoon MC A turkey butter stick celery, finely sliced small onion, finely chopped small cooking apples, peeled and grated fresh breadcrumbs brandy parsley, finely chopped egg salt and pepper brandy, extra oil lemon pepper or seasoned salt Method: Clean and pat dry turkey with paper towel. Melt butter in a 1-litre casserole dish on HIGH for 30 to 40 seconds.
Poultry Chinese Chicken Wings Serves: 4 to 6 Ingredients: 1 kg 1/ cup 2 2 tablespoons 1 tablespoon 1 clove 2 tablespoons Plum Glazed Quails G Serves: 2 to 4 Ingredients: 4 1/ cup 2 1 tablespoon 1 tablespoon 2 tablespoons chicken wings teriyaki sauce tomato sauce Worcestershire sauce garlic, crushed honey Method: Place chicken wings in a 3-litre dish. Add all remaining ingredients. Stir well. Cover and leave to marinate overnight.
Poultry Honey Sesame Drumsticks Serves: 4 Ingredients: 8 (1 kg) 1 clove 1 teaspoon 1/ cup 4 1/ cup 4 2 tablespoons Peanut Satay R Serves: 4 Ingredients: 750 g chicken drumsticks garlic, crushed chopped ginger soy sauce honey sesame seeds Marinade: 1/ teaspoon 2 1 teaspoon 1 clove 1 tablespoon 1 tablespoon 1 tablespoon Method: Marinate chicken in remaining ingredients for 2 hours. Place chicken in shallow dish. Cook on MED HIGH for 9 minutes. Turn over. Cook on MED HIGH for another 9 minutes.
Poultry Chicken Wings in Lemon Sauce Serves: 4 to 6 Ingredients: 1 kg 1/ cup 4 1 teaspoon 2 cloves 1/ cup 4 G chicken wings soy sauce ground ginger garlic, crushed lemon juice Method: To Cook by Microwave: Place chicken wings in a 3-litre casserole dish. Mix together remaining ingredients and pour over chicken wings. Marinade for 1 to 2 hours in the refrigerator. Cook on MED HIGH for 20 to 25 minutes. Serve hot with rice. To Cook by Grill: Prepare chicken wings and marinade as above.
Main Fare Meats Directions for Cooking Tender Cuts of Meat by Microwave After heating, check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does, the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the oven and cook a few more minutes at the recommended power level.
Main Fare Meats Directions for Cooking Less-Tender Cuts of Meat by Microwave Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use 1/2 to 1 cup of soup, broth, etc per 500 g of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat. Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is used, prepare the bag according to package directions. Do not use wire or metal twist-ties.
Main Fare Meats Directions for Cooking Meats by Combination To Cook by Manual Combination: Multiply the weight of the meat by the minimum recommended minutes per 500 g. Cook meat on Combination 5 for beef roasts and pork roast and Combination 4 for lamb roasts using the times in the following chart. Season roast as desired, but add salt after cooking. Salt can be used for cooking Pork. Beef, Pork and Lamb Roasts: Place fat-side down on Low Rack with a dish underneath to catch drips.
Main Fare Meats Directions for Grilling Meat Trim excess fat from meat. Slash fat with a sharp knife to prevent meat curling. Place meat on High Rack with a dish underneath, to catch drips. Cook for times recommended in chart. Halfway through cooking, turn meat over. Season after cooking. To test for desired cooking, cut into meat. Red colour indicates rare, pink indicates medium and brown indicates well done. Meat Grilling Chart Grill Setting Approx.
Main Fare Meats Rack of Lamb Serves: 4 Ingredients: 2 2 cloves MC racks of lamb (approx. 450 g each) garlic, cut into slices rosemary Method: Score rack of lamb and insert slices of garlic under skin. Place lamb fat side down on Low Rack. Sprinkle with rosemary. Cook on Combination 4 for 30 to 35 minutes, turning halfway through cooking. Stand for 5 minutes before serving. Seasoned Roast Lamb Serves: 4 to 6 Ingredients: 1.
Main Fare Meats Rosemary and Lamb Kebabs Serves: 4 Ingredients: 500 g 1⁄ cup 4 1 tablespoon 1 clove 1 tablespoon 1⁄ teaspoon 2 1⁄ teaspoon 2 Lamb Chops with Spicy Sauce G Serves: 4 Ingredients: Marinade: 1/ cup 4 3 tablespoons 2 tablespoons 2 cloves 1 teaspoon 1 teaspoon 1 teaspoon 1 tablespoon lamb back strap lemon juice olive oil garlic, crushed rosemary leaves ground cumin ground cardamom Method: Trim and cut lamb into 3 cm cubes. Combine all remaining ingredients in a medium sized bowl.
Main Fare Meats Roast Beef Serves: 6 Ingredients: 2 kg Barbecue Glazed Meatloaf MC A Serves: 4 Ingredients: Barbecue Glaze 1⁄ cup 4 1 tablespoon 1 tablespoon 1 tablespoon Meatloaf 1 400 g 150 g 1 2 cloves 1⁄ cup 4 1 1⁄ cup 4 1 tablespoon 8 roast beef seasoned flour Method: Place beef on Low Rack with a dish underneath, to catch drips. Sprinkle beef with seasoned flour. Cook on Combination 5 for 40 to 45 minutes, for a medium result. Stand covered for 10 minutes before serving.
Main Fare Meats Mini Meatballs Serves: 4 Ingredients: 500 g 1 1 clove 1/ cup 2 1 tablespoon Sauce: 1/ cup 2 1/ Cooking Guide 2 cup 1 tablespoon 1/ cup 2 1/ cup 4 2 teaspoons Gingered Pork Stir Fry G Serves: 4 Ingredients: 500 g 1⁄ cup 4 1 tablespoon 2 teaspoons 2 teaspoons 1 300 g 1 1⁄ 2 2 1⁄ cup 2 1 tablespoon topside mince onion, finely chopped garlic, crushed fresh breadcrumbs tomato sauce freshly ground black pepper pineapple pieces, reserve 2/3 cup juice brown sugar cornflour beef stock vinegar
Main Fare Meats Beef Roll with Spinach and Onion Stuffing Serves: 4 to 6 Ingredients: 2 Stuffing: 1 tablespoon 1 clove 1/ 2 4 1/ 4 cup 1 1 tablespoon Sauce: 400 g 1 clove 1/ cup 2 1/ teaspoon 2 1/ teaspoon 2 thick skirt steaks (approx.
Main Fare Meats Pepper Pot Beef Serves: 4 to 6 Ingredients: 1 clove 1 400 g 500 g 1/ cup 4 1 tablespoon 1 teaspoon MC A R garlic, crushed red capsicum, sliced can tomatoes cubed beef tomato paste Worcestershire sauce cracked pepper Method: In a 3-litre dish mix garlic, capsicum, tomatoes, beef, tomato paste, Worcestershire sauce and pepper. To Cook by Microwave: Cook on MED HIGH for 35 to 40 minutes or until meat is tender. Stirring regularly. Serve with steamed rice.
Main Fare Meats Veal Paprika Serves: 4 Ingredients: 750 g 250 g 1 cup 1 1 teaspoon 2 tablespoons 1 tablespoon 1/ cup 2 Crispy Spinach Stuffed Pork MC Serves: 6 Ingredients: 1.8 kg 1/ 2 diced veal mushrooms, sliced chicken stock onion, finely chopped paprika salt and pepper flour tomato paste sour cream 1 clove 1/ 2 To Cook by Microwave: Cook on HIGH for 10 minutes. Blend flour with remaining stock. Stir into veal with tomato paste and cook on HIGH for 2 to 3 minutes. Blend in sour cream. Serve.
Vegetable Varieties Directions for Cooking Vegetables by Microwave Fresh Vegetables Frozen Vegetables Place vegetables in a casserole dish. Add 2 to 3 tablespoons of water per 500 g of vegetables. Add salt to water or add after cooking. Do not place salt directly on vegetables. Cover dish with glass lid or plastic wrap. Cook on HIGH according to time recommended in charts. Halfway through cooking, stir, turn vegetables over or rearrange, if required.
Vegetable Varieties Fresh Vegetables Chart for Time Cooking Vegetables should be covered and cooked on HIGH power for best results. Weights given are trimmed weights. Vegetable Quantity Cooking Procedure Approximate Cooking Time (in min.) on HIGH power Asparagus 250 g Covered dish with 1/2 cup water. 4 to 6 Beans (sliced)-finely 250 g Covered dish with 1/4 cup water. 6 to 8 Beetroot 4 whole (1 kg) Broccoli 250 g Flowerets only, in a covered dish with 1/ cup water.
Vegetable Varieties Creamed Spinach Serves: 4 Ingredients: 1 4 1 clove 2 tablespoons Fanned Potatoes A Serves: 4 Ingredients: 50 g 800 g bunch spinach, roughly chopped green onions, finely chopped garlic, crushed sour cream salt and pepper Start . To Complete: Drain well by squeezing between two dinner plates. Toss through remaining ingredients. Season to taste. Cook on HIGH for 1 to 2 minutes. Serve.
Vegetable Varieties Frittata Serves: 4 Ingredients: 400 g 1 1/ 2 1/ 2 1 2 tablespoons 4 1/ cup 3 1/ 2 cup Tomato Vegetable Casserole Serves: 2 to 4 Ingredients: 200 g 1 200 g 1 1 410 g 1/ cup 2 1 teaspoon 1 teaspoon potatoes, thinly sliced onion, peeled and sliced red capsicum, finely sliced green capsicum, finely sliced medium sized tomato, chopped chopped basil eggs sour cream salt and pepper grated tasty cheese Vegetable Curry Serves: 4 to 6 Ingredients: 1 2 tablespoons 3 cups 440 g can 1 cup 1 tabl
Vegetable Varieties Cheesy Mashed Potatoes Serves: 4 Ingredients: 500 g 1/ cup 4 1/ cup 4 1 tablespoon 1/ cup 4 potatoes, peeled and quartered water milk butter grated cheese pinch of nutmeg Method: Place potatoes and water into a 2-litre casserole dish. Cover and cook on HIGH for 8 to 10 minutes. Drain. Mash potatoes with a potato masher. Add remaining ingredients except nutmeg. Mix well. Cook on HIGH for 1 minute, sprinkle with nutmeg. Stir well before serving.
Vegetable Varieties Saute Mushrooms Serves: 4 to 6 Ingredients: 1 tablespoon 400 g 1 clove 2 tablespoons Tomato and Onion Serves: 4 Ingredients: 600 g (approx. 3) tomatoes, thinly sliced 1 onion, thinly sliced 1/ teaspoon basil 2 salt and pepper to taste butter mushrooms garlic, crushed salt and pepper chopped parsley Method: Place all ingredients in a 2-litre casserole dish. Cook covered on HIGH for 7 to 10 minutes. Serve with barbecued steak or grilled meat.
Vegetable Varieties Sausage & Bean Stuffed Capsicums Serves: 4 Ingredients: 250 g 1 2 tablespoons 1 tablespoon 440 g 1⁄ cup 2 4 1⁄ cup 4 1 tablespoon Minted Peas Serves: 4 Ingredients: 1 kg 1 teaspoon 1 teaspoon 1 tablespoon thin Italian sausages small onion, chopped tomato paste chopped parsley red kidney beans, drained cooked long grain rice medium red capsicum tomato paste, extra grated parmesan cheese To Cook by Auto Menu: Prepare as above. Cover with a lid or plastic wrap.
Rice, Pasta and Cereal Directions for Cooking Rice and Other Grains by Microwave Follow directions in chart on page 49 for recommended dish size, amounts of water and cooking time. Add grain to cold water. Add salt and butter according to package directions. Cook on HIGH for time recommended in chart. Allow to stand covered before serving. For special rice, substitute beef or chicken stock for water. Add cooked onion, mushrooms or crumbled bacon before serving.
Rice, Pasta and Cereal Directions for Cooking Rice and Other Grains by Microwave Item Container Amount of Cold Water Approx.
Rice, Pasta and Cereal Seasoned Rice Serves: 6 to 8 Ingredients: 1 1 cup 1 teaspoon 625 ml 1/ cup 4 1/ cup 4 A R onion chopped long grain rice thyme chicken stock slivered almonds, toasted sultanas Method: In a 3-litre dish place onion, rice, thyme and chicken stock. Cook on HIGH for 15 minutes. Stir. Cover. Stand for 10 minutes. Add almonds, sultanas, and serve. To Cook by Auto Menu Prepare as above. Cover with plastic wrap. Select Rice , then press Start . After cooking, stir in remaining ingredients.
Rice, Pasta and Cereal Chickpea Salad with Coriander Dressing Serves: 4 to 6 Ingredients: 1 cup 3 cups 1 1 250 g 1 dried chickpeas, water for soaking boiling water red capsicum, diced Lebanese cucumber, diced cherry tomatoes, quartered Spanish onion, diced Coriander Dressing: 1 ⁄2 cup lemon juice 2 teaspoons sugar 1 ⁄2 cup chopped fresh coriander 1 teaspoon chopped red chilli Method: Cover chickpeas with water and soak overnight. Drain.
Rice, Pasta and Cereal Creamy Sun-Dried Tomato Penne Serves: 4 Ingredients: 250 g 5 cups 1⁄ cup 2 1 cup 1⁄ cup 4 1⁄ cup 3 300 ml 1⁄ cup 2 1⁄ cup 4 A penne boiling water sun-dried tomatoes in oil, drained basil leaves toasted pinenuts grated parmesan cheese cream sliced ham grated parmesan cheese, extra Method: Place pasta and water in a 4-litre casserole dish. Cook on HIGH for 14 to 16 minutes, or cook by Auto Cook. While pasta is cooking, prepare sauce.
Cakes, Slices and Biscuits Caramel Banana Cake Vanilla Poppy seed Cake C A Makes: 1 x 20 cm ring cake Ingredients: 125 g butter, softened 3/ cup brown sugar 4 2 eggs, lightly beaten 1 cup mashed banana 11/2 cups self-raising flour 1 teaspoon bicarbonate of soda 3/ cup sour cream 4 1 tablespoon milk 1/ cup pecans, roughly chopped 2 Caramel Icing: 40 g butter 1/ cup brown sugar 2 2 tablespoons sour cream 1/ cup pecans, roughly chopped 4 11/2 cups icing sugar Makes: 19 x 9 cm loaf pan Ingredients: 125 g bu
Cakes, Slices and Biscuits Mocha Carrot Cake Rich Fruit Cake A C Makes: 23 cm ring pan Ingredients: 1 cup self-raising flour 1/ teaspoon bicarbonate of soda 2 1/ cup caster sugar 2 1/ cup crushed pineapple 2 1 cup grated carrot 3/ cup chopped pecans 4 60 g chocolate 2 eggs 1/ cup oil 3 Icing: 60 g cream cheese 20 g butter 11/2 cups icing sugar 1 tablespoon lemon juice 1/ cup chopped pecans 4 Serves: 6 to 8 Ingredients: 1.
Cakes, Slices and Biscuits Sour Cream Chocolate Bars Lemon Friands Makes: 18 pieces Ingredients: 100 g butter, softened 1⁄ cup caster sugar 2 1 egg 150 g sour cream 1 teaspoon vanilla essence 1 cup plain flour 1⁄ cup cocoa 4 1⁄ teaspoon bicarbonate of soda 2 pinch salt Makes: 8 Ingredients: 180 g 250 g 80 g 125 g 2 6 1 tablespoon 1 teaspoon Cooking Guide Method: Grease a square (20 cm base) microwave-safe dish.
Cakes, Slices and Biscuits Lace Biscuits Makes: 18 to 20 Ingredients: 2 tablespoons 1/ cup 4 60 g 1/ cup 3 60 g Chocolate Chip Cookies C biscuits Makes: 30 large Ingredients: 250 g 1 cup 1 cup 1 teaspoon 2 3 cups 250 g liquid glucose brown sugar butter, melted plain flour almonds, finely chopped Method: Combine glucose and sugar in a 1-litre casserole dish. Cook on MEDIUM for 2 to 3 minutes. Add melted butter to glucose mixture. Stir in flour and almonds. Mix well. Preheat oven to Convection 180°C.
Cakes, Slices and Biscuits Speedy Chocolate Bit Slice C Chocolate Brownies MC A R C A MC R Makes: 20 cm square pan Ingredients: 125 g butter 200 g dark chocolate,chopped 1 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1 cup plain flour 3/ cup nuts, chopped 4 icing sugar Makes: 19 x 28 cm pan Ingredients: 90 g butter melted 125 g sweet biscuit crumbs 250 g chocolate bits 1 cup shredded coconut 1 cup chopped nuts 400 g sweetened condensed milk Method: Grease and paper line a 19 x 28 cm lamington pa
Cakes, Slices and Biscuits Caramel Coconut Slice Lemon Coconut Meringue Slice A C Makes: 19 x 28 cm pan Ingredients: 100 g butter 1/ cup plain flour 2 1/ cup self-raising flour 2 1/ cup coconut 2 1/ cup caster sugar 2 Filling: 400 g sweetened condensed milk 2 tablespoons golden syrup 1/ cup brown sugar 3 40 g butter Topping: 2 eggs 1/ cup caster sugar 3 2 cups coconut Makes: 19 x 28 Ingredients: 90 g 1/ cup 4 3/ cup 4 1/ cup 3 400 g 2 2 teaspoons 1/ cup 2 1/ cup 4 1/ cup 2 1/ cup 2 A C cm pan butter
Desserts and Pastries Honey Oaty Slice C A Makes: 27 x 17 cm Swiss roll pan Ingredients: 1 cup rolled oats 1 cup plain flour 3/ cup coconut 4 3/ cup sugar 4 125 g butter 3 tablespoons honey 2 tablespoons water 1/ teaspoon bicarbonate of soda 2 Method: Grease and paper line a 27 x 17 cm slice pan. Combine oats, flour, coconut and sugar in a large bowl. In a 2-litre pyrex bowl, place butter, honey and water and cook on HIGH for 1 to 2 minutes, stir in bicarbonate of soda.
Desserts and Pastries Apricot Cheesecake Serves: 8 to 10 Ingredients: 250 g 90 g 1/ cup 4 250 g 1 cup 2 1/ cup 2 300 ml 2 tablespoons 1 teaspoon Honeycomb Cheesecake C Serves: 6 to 8 Ingredients: 250 g plain biscuits butter apricot jam ricotta cheese chopped dried apricots eggs caster sugar cream flour vanilla essence 125 g 3 teaspoons 1/ cup 4 375 g 1/ cup 2 1 teaspoon 300 ml 3 Method: Crush or process biscuits until fine. Melt butter in a bowl on MED HIGH for 1/2 to 1 minute.
Desserts and Pastries Individual Christmas Pudding Makes: 8 Ingredients: 100 g 150 g 50 g 100 g 100 g 50 g 1⁄ cup 2 125 g 3⁄ cup 4 2 1⁄ teaspoon 2 1⁄ teaspoon 2 1⁄ teaspoon 2 1⁄ cup 2 1⁄ cup 2 3⁄ cup 4 1 tablespoon 1 tablespoon Butterscotch Pudding Serves: 4 to 6 Ingredients: 3/ cup 4 400 g 30 g 1 teaspoon 1/ cup 2 1 cup 11/4 cups sultanas raisins craisins dates, chopped dried figs, chopped glace ginger, chopped brandy butter firmly packed brown sugar eggs cinnamon mixed spice nutmeg plain flour pie apple
Desserts and Pastries Baked Alaska Surprise Serves: 4 to 6 Ingredients: 10 to 12 1 1 tablespoon 2 tablespoons 1 litre 4 3/ cup 4 1/ cup 4 C sponge finger biscuits or 1 round trifle sponge punnet strawberries, hulled and cut in half caster sugar fruit liqueur vanilla ice cream egg whites caster sugar, extra almonds, chopped (optional) Method: Line the base of a 23 cm round flan dish with biscuits or sponge (the biscuits will overlap.
Desserts and Pastries Lemon Meringue Pie Serves: 4 to 6 Ingredients: Pastry: 1 cup 2 tablespoons 75 g 1 2 teaspoons Filling: 21/2 tablespoons 1/ cup 2 150 ml 3 1/ 3 cup Rhubarb Apple Ginger Compote C Serves: 4 Ingredients: 300 g 2 30 g 11/2 cups 1 teaspoon 1 plain flour caster sugar butter egg yolk milk cornflour caster sugar water juice and grated rind of 2 lemons eggs, separated caster sugar, extra Apple Pie Serves: 6 to 8 Ingredients: Pastry: 185 g 1/ cup 2 1 tablespoon 1 11/2 cups 1 cup Filling:
Micro - Made Extras Coffee Liqueur Makes: 3 cups Ingredients: 11/2 cups 2 cups 1/ cup 3 2 cups 3 teaspoons Caramel Sauce Makes: 2 cups Ingredients: 400 g 1/ cup 4 2 tablespoons 300 ml hot tap water sugar instant coffee granules vodka vanilla essence condensed milk brown sugar golden syrup thickened cream Method: In a 2-litre jug mix all ingredients except cream. Cook on HIGH for 3 minutes, stirring halfway through the cooking time. Mix well then stir in cream. Cook on MED LOW for 3 minutes.
Micro - Made Extras Mushroom Sauce Brandy Sauce Makes: 1 1/2 cups Ingredients: 3 tablespoons butter 2 tablespoons flour 1 teaspoon soy sauce 3/ cup cream 4 salt and pepper taste 1/ teaspoon curry powder 2 190 g champignon mushrooms, sliced Makes: 1 1/2 cups Ingredients: 2 tablespoons butter 2 tablespoons cornflour 3 tablespoons sugar 2 tablespoons golden syrup 1 cup milk 1⁄ cup brandy 4 Method: In a 1-litre pyrex jug melt butter on HIGH for 20 to 30 seconds.
Micro - Made Extras Strawberry Jam Makes: Approximately 1.6 kg Ingredients: 1 kg strawberries, washed and hulled 1 kg caster sugar pectin if required Method: Place strawberries in a 4-litre casserole dish. Cover and cook on HIGH for 5 minutes. Stir in sugar and pectin if required. Cook on MED HIGH for 25 to 30 minutes, stirring every 10 minutes. Cool and bottle in sterilised jars. Seal. Sweet Apricot Jam Makes: 3 cups Ingredients: 750 g 1800 ml 1.
Micro - Made Extras Peach Butter Makes: 2 cups Ingredients: 425 g can 1 teaspoon 1/ cup 4 90 g 3 3/ cup 4 Mango Chutney Makes: 3 cups Ingredients: 450 g 250 g peaches, drained grated lemon rind lemon juice butter eggs caster sugar 2 tablespoons 2 300 g 150 ml 1 teaspoon 1 teaspoon Method: In a blender or food processor, place peaches, lemon rind and juice, process until smooth.
Micro - Made Extras Gravy Makes: 2 cups Ingredients: 2 tablespoons 1 2 tablespoons 1 tablespoon 11/2 cups dripping or pan juices small onion, finely chopped flour tomato paste beef stock salt and pepper Method: Place dripping or pan juices and onion in a 2-cup jug. Cook on HIGH for 2 minutes. Add flour, tomato paste and half of the beef stock. Stir well and cook on HIGH for 2 minutes. Add remaining stock, stir well and cook on HIGH for a further 2 minutes. Season with salt and pepper.
